Wednesday, June 27, 2012

Beetroot Coconut Burfi

1)      Beetroot – 1 cup ( grated)
2)      Dry coconut – 1 cup (grated)
3)      Sugar – ½ cup
4)      3 tablespoon ghee
5)      ½ teaspoon cardamom powder
6)      Water – ½ cup
1)      Cashew nut 5 to 10 (rough chopped)
2)      Almond 4 to 7 (rough chopped)
1)      Heat a pan or kadai and ghee.
2)      When the ghee is melted add grated beetroot and sauté it still it become dry, and keep aside.
3)      Take another pan and add water, sugar and cardamom powder and boil it till form a light consistency of sugar syrup.
4)      Now add beetroot into sugar syrup and cook for 3 to 4 minutes.
5)      Add dry coconut and cook for another 2 to 4 minutes. And Switch off the gas.
6)      Take a try and grease with 1 tablespoon ghee and spread the mixture evenly.
7)      Add cashew nut and almond over the mixture.
8)      After 15 to 20 minute or when the mixture is almost half set cut in desired shape and let it set fully. (Also you can refrigerate it).

Tuesday, March 22, 2011

Basic Cooking Techniques

  • BARBECUE:  To roast slowly, usually basting with highly seasoned sauce. It can be done on a stationary or rotating skewer.
  • BASTE: To moisten meat or other foods while cooking by covering surface with melted fat and fruit juice or sauce.
  • BATTER: A mixture of flour and water thick enough to stir and thin enough to drop from a spoon.
  • BEAT: To make a mixture smooth by introducing air with a brisk regular motion.
  • BRAISE: To cook slowly in a covered pan, with a small amount of liquid. can be used for meat or vegetables.
  • BLEND: To mix thoroughly two or more ingredients.
  • BLANCH: To partially cook vegetables in a boiling water. This may serve to soften the skins of vegetables of easier removal, or to prepare vegetables for canning or preserving.
  • BOQUET GARNING: A French cooking method of trying whole herbs into a piece of cheese cloth, securing it with cotton string and using it flavor soups, sauces and other dishes.
  • CANDIED: A process of cooking in a syrup or in sugar .Sometimes the syrup is kept moist and sometimes is dried and crystallized.
  • CHOP: To cut to small even pieces with a knife.
  • CASSEROLE:  A vessel usually with a cover in which food can be baked and served.
  • CHUTNEY: A curry accompaniment which may be raw or cooked made of fruit, vegetable or nuts.
  • CARAMELIZE: To cook until the sugar in the food has browned, but it is not burnt. This process brings out sweetness and color in the food.
  • CREAM: A method used in baking, in which sugar and butter are combined in small amounts, mixing thoroughly between additions. This method incorporates air into sugar/butter mixture and makes for a tender baked product.
  • COAGULATION: To change from a fluid to a thickened jelly, clot or curd.
  • CUT IN: To distribute solid fat or cheese into dry ingredients by use of pastry blender.
  • DOUGH: A mixture of flour and liquid thick enough to knead or roll but too stiff to stir or pour.
  • DASH: Less than 1/8 teaspoon of an ingredient.
  • DOUBLE BOILER: A set of two saucepans so made that one pan can be inserted in the other to allow space between pans.
  • DREDGE: To coat meat or vegetables in a dry mixture such as flour or breadcrumbs, prior to cooking.
  • DEGLAZE: To pour water or wine into a hot pan where meat has been cooked. The process loosens the browned crumbs in the pan, and may provide a base for gravy or sauce.
  • FLAMBE: To ignite warmed spirits in a pan of food, often a dessert, for effect, and to caramelize the dish.
  • FOLD: To gently incorporate the ingredients together, usually with a scraper or spoon. Often used to blend whipped cream with other ingredients.
  • GRIND: To reduce to particles by cutting or crushing.
  • GRILL: To cook by direct heat.
  • GLACE: To coat with a thin sugar syrup cooked to the crack stage.
  • HOMOGENIZE: To break into regular sized small particles.
  • HYDROGENATION: A process in which hydrogen is combined with an unsaturated compound to form a solid.
  • ICING: Coating of finely ground sugar and water or white of egg for cakes.
  • JULIENNE: Food cut in long thin strips.
  • LUKEWARM: To heat to 95 F or when sprinkled on palm side of the wrist , will not feel warm.
  • MALT: Sprouts of moist grains which have been heated, dried and ground into a flour.
  • MARINATE: To make food stand in a liquid like vinegar or curd before further processing.
  • MINCE: To cut or chop into very small pieces.
  • MIX: To combine ingredients in any way that effects a distribution.
  • MONOSODIUM GLUTAMATE: A chemical added to food enhance flavor.
  • PARCH: To brown by means of dry heat.
  • PARE: Cut off outside covering.
  • PARBOIL: To boil until partially cooked.
  • POACH: To cook in hot liquid in a way that the shape of food is retained.
  • PICKLE: Fruit or vegetable which is preserved in vinegar, lime or oil with salt and spices.
  • PRESSURE COOKER: An airtight container for cooking food under steam pressure at a high temperature.
  • SAUCE PAN: A covered cooking utensil with one handle.
  • SAUTE: To brown or cook in a small amount of fat.
  • SCALD: To dip food in boiling water.
  • SCALLOP: To bake food with a sauce pan.
  • SEAR: To brown meat all over to create a crust, to be finished with another cooking method.
  • SOLUTION: Uniform liquid blend containing a solid and a liquid.
  • STIR: To mix food materials with a circular motion.
  • STEEP: To allow a substance to stand in liquid.
  • SKEWER: To string on wooden or metal rods for cooking.
  • SEASONING: To add spices or herbs to food to provide flavor and make it more palatable.
  • SHERBET: A frozen dessert composed of fruit juice or pulp, sugar and water or milk .Egg white or gelatin may be added to improve the consistency.
  • STERILIZE: To destroy the microorganisms by use of high temperature with steam or boiling liquid.
  • SPECIFIC GRAVITY: The weight of a volume of substance in relation gravity to the weight of an equal volume of water.
  • SWEAT: To slow cook vegetable in a covered pan until they are soft, but still hold their shape. This is often done with Garlic or onions.
  • TOAST: To brown by means of dry heat.
  • TEMPER: To gently heat a food, often before adding it to a hotter substance. One example is adding a teaspoon or so of hot sauce to beaten eggs. The mixture is blended and then added to the sauce. This keeps the eggs from curdling. The method is also used in candy making chocolate.
  • ROLLING BOIL: When a liquid is boiling and cannot be stirred down to below boiling point.
  • ROUX: A mix of flour and oil together until the flour is browned. Used a s abase for cajun dishses such as gumbo.
  • WARM: To raise temperature to 105- 115 F
  • WHEY: The liquid residue of milk after removal of the casein and most of the fats.
  • WHIP: To beat rapidly to incorporate air and produce expansion.

Monday, October 18, 2010



  • Panner 250 gms (grated)
  • Spinach 5 to 6 leafs (puree without water)
  • Onion 2 small (chopped) 
  • Tomatoes 3 small (chopped)
  • Green chilies (2) finely chopped)
  • Cumin seeds – 1 tbsp
  • Ginger Garlic paste –  tbsp
  • Turmeric powder / Garam masala – 1 tbsp each
  • Salt for taste
  • Oil


  • Heat oil in a pan, add the cumin seeds and sort for 1minute.
  • Add onions and sort still it turn golden brown and then add ginger garlic paste, sort for another 1 minutes.
  • Now add the spinach puree, chillies and tomatoes and cook for 5 minutes.
  • Add turmeric powder, garam masala powder, salt and cook for 1 minute.
  • Add now grated paneer and fry for 5 minutes till the paneer blends into the masala.
  • Garnish with chopped coriander and serve hot.

Monday, September 20, 2010

Pumpkin flowers bajji

10 fresh pumpkin flowers (only petals)
2/3 cup Gram flour (besan)
1 teaspoon chilli powder
1 teaspoon salt
1 cup water
Oil for deep-frying
Coriander leaves finely chopped

1) Remove the calyx and the centers of flowers, keeping only the petals and
2) Wash the petals in warm water.
2) Make a thick batter of all the ingredients, except the petals.
3) Dip each petals into the batter, shaking off excess, and deep-fry.
4) You can use kitchen tissue paper for removing excess oil.
5) Garnish with coriander leaves.

Serve hot, with ketchup.

Friday, August 27, 2010

Cheese Noodle Balls

An evening snack you can make from leftover noodle.


  • 2 cups of leftover noodle
  • 2 tbsp. corn flour
  • 2 tbsp. rice flour
  • 1 tbsp. wheat flour
  • 2 cup bread crumbs
  • chili garlic sauce as per taste
  • crushed chili as per taste
  • salt as per taste
  • 1 tbsp. semolina
  • 1 cup cheese grated
  • oil to deep fry
  • coriander Leaves finely chopped


  • Mix all flours, bread crumbs in a large plate. 
  • Add the leftover noodle to plate. 
  • Mix, check taste, add sauces, chilli as required.
  • Mix semolina and cheese in a plate. 
  • Roll balls in cheese, press gently with palms, to secure cheese on balls.
  • Refrigerate for 30 minutes, or till required. 
  • Heat oil, add in a few balls at a time. 
  • Deep fry in hot oil, till golden brown all over.
  • Serve the fried noodle balls with chopped coriander leaves.

Sunday, August 1, 2010

Fruit Grill Sandwich

One of my favorite Bread snacks rich in vitamins and protein and most importantly easy to cook.

4 slices - bread (brown bread)
1/2 cup – Apple (medium) (circular cut)
1/2 cup - Banana (circular cut)
1/2 cup - Pappy (sliced)
Fruit Jam

1) Spread the Jam over the bread slice.
2) Now spread the butter over the jam.
3) Now arrange one by one fruits over the butter.
4) Top with a slice of bread.
5) Grill it till the edges turns brown.

Tuesday, July 6, 2010

Veg French Toast

4 slices - bread (each cut into 2 pieces)
1/2 cup – rava(Semolina)
1/2 cup - yogurt
½ Onion  - chopped
1/2  Tomato  chopped finely
2 Green chilli - chopped
3 tbsp coriander leaves - chopped
Salt for taste
½ tbsp - turmeric powder

1) Mix the all the ingredients except bread into a thick batter and keep aside for 5 minutes.
2) Fold the piece of bread in the batter and coat both the sides.
3) Heat a non stick pan. Add 1/2 tsp oil. Place the bread.
4) Cook on medium flame for about 4 to 5 minutes or until it turns golden brown in medium flame.
4) Flip the bread and toast the other side for few more minutes until golden brown.
5) Serve hot.