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Ingredients

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  • 1. Ingredients:
    • 6 Cup Milk • 1 Cup Sugar • 1 Cup Mango Pulp • 5-6 Cardamom Seeds (grounded)How to make Mango Rabdi:
    •Put milk in a pan and boil it. Simmer it for 1.5 hours till it is reduced to half. •Remove milk from the flame and add sugar. Stir continuously till it gets dissolved and allow it to cool. •Now add the mango pulp and cardamom seeds and stir properly. •Set aside in the refrigerator to chill. •Mango Rabdi is ready. Serve chilled.
    Ingredients
    1/2 Lb. / 250 gr. Bhindi (Okra)
    1 big onion sliced in long pieces
    1 tsp. mustard seeds
    1 tsp. cummin seeds
    1 tbls Garam Masala
    2-3 tbls Oil 
     
    For Filling: 1 tsp. oil
    1 tsp. lightly roasted and grinded Cumming
    1/2 tsp. Red chilli powder 1/2 tsp. Turmeric powder 1-2 tbls Coriander powder 1 tbls. fennel seeds crushed
    2 tbls. chick pea flour1 tsp. Salt
     
    Method:
     
    Wash Okras (Bhindis) and pat dry.  Make sure that there should be no water in it.  It should be completely dry.  Otherwise the taste will change and it will become mucilaginous.
     
    Cut the upper part of okras and slit it lengthwise.  Do it to all the okras.  Add cut onion in it.  Keep aside.
     
    Mix all the ingredient for filling then add 1 tsp. oil and mix well.  Now either fill this mixture in Bhindis or just rub outside and inside of it.  Rub the remaining mixture on onions. 
    In a pan heat 2-3 tbls oil. Add cummin seeds and mustard seeds in hot oil.  When it stops poping add Okra and Onion in it.  cover it and cook for 7-10 minutes.  Mix it and scrap the sides.  Cover it again and cook for 5-6 minutes more.  Add Garam Masala and mix well.
     
    Remember, never add a single drop of water in it. 
     
    Remove from heat.  Tasty Okra is ready now.
    • Wash bhidi, dry
    • 2. Cut into medium sized pieces
    • 3. Fry in pan. Keep aside
    • 4. Put oil in pan and garlic-ginger paste
    • 5. Put long sliced onions
    • 6. Fry till brown
    • 7. Put tomatofinely chopped
    • 8. Put salt, dhaniya, haldi, red chilli powder, garam masala in end
    • 9. Prepare the paste, fry the bhindi in the paste
    • 10. Cover the pan and let it cook for 4-5 mins
    Anamika Bhardwaj sent in two recipes. The first is for Crispy Baby Corn:
    Ingredients:
    Baby corn
    1 tbsp maida (all-purpose flour)
    1 tbsp rice flour
    2 tbsp corn flour
    2 tsp lime juice
    1 tsp soya sauce
    Salt to taste
    Black pepper powder
    1 capsicum cut into thick cubes
    1 onion cut into thick cubes
    1 onion finely chopped
    1 tsp each ginger, garlic, chilly, all finely chopped
    Oil for frying
    Method of preparation:
    Mix the maida, rice flour, corn flour, salt, lime juice, soya sauce and baby corn well.
    Sprinkle some water to bind the ingredients.
    Deep fry the baby corn till it turns golden brown. Keep it aside.
    Heat oil in a wok and saute chopped onion, ginger, garlic, chilly.
    Add capsicum, onion cut into thick cubes and again saute for two minutes.
    Add salt, black pepper and fried baby corn.
    Next is her recipe for Pisang Goreng (a popular Indonesian recipe for Fried Bananas):
    Ingredients:
    2 ripe bananas, cut into two pieces
    1/2 cup maida (all-purpose flour)
    A pinch of salt
    Oil for frying
    Water as needed
    Method of preparation:
    Make a thick batter of the maida, salt and water the same as we made for Bhajiyas.
    Add the pieces of banana to it and fry till golden brown serve hot.
    Amrita Acharya sends this recipe for Potato Cutlets:
    Ingredients:
    2 potatoes
    2 carrots
    2 green chillies
    1/2 cup green peas
    1/4 cup semolina
    red chilly powder
    Chaat masala
    Method of preparation:
    Boil the potatoes and carrots.
    Mash the boiled potatoes.
    Cut the boiled carrots and green chillies into small pieces.
    Mix the mashed potatoes, carrot pieces, green peas and cut green chillies.
    Add 1/2 tbsp salt, 1 tsp red chilli powder and 1 tsp chaat masala to the mixture and mix well.
    Make round flattened balls of the mixture, dip each in semolina just to cover the surface and shallow fry in oil.
    Crispy cutlets are ready to eat with tomato and chilly sauce.