Author: jaimy

Milk, Smoothie, UncategorizedLeave a comment

Coffee Banana Smoothie

jaimy

 Ingredients Banana 1 nos Cocoa powder 1 tablespoon Honey 1 Tablespoon Coffee 1 glass Milk 100 ml Preparation Make coffee adding 1 glass water and any of the instant coffee powders of your likening such as brooke bond or the like. Place the coffee in the freezer for one to two hours.  Use a plastic  glass or container for the freezer.  Glass containers may break in the freezer as the coffee turns ice. Now add all the ingredients to a mixer grinder and mix them to a fine smoothie. Serve cold. Continue reading Coffee Banana Smoothie

Indian, Mutton, SoupLeave a comment

Mutton Stew

jaimy

Mutton Stew Mutton (cut into pieces) 500 gram Onion Sliced 2 nos Ginger minced 2 tablespoons Green chillies chopped 5 nos Oil 50 ml Coconut milk 250 ml Salt to taste Potato cut into pieces 2 nos Curry leaves 2 sprigs Cinnamon 2 inch piece Cloves 5 nos Nutmeg Mace 1 nos Pepper 1 teaspoon Star anise 1 nos Cardamon 4 pods Crush all together to a fine powder. Preparation Mix mutton, salt, masala and potato. Add some water and cook in a pressure cooker. Heat oil in a pan, saute ginger, green chilli, curry leaves and onions. Add the … Continue reading Mutton Stew

Indian, Vegetable, VegetarianLeave a comment

Zucchini Yogurt Curry

jaimy

Zucchini Yogurt Curry Ingredients Zucchini  Peeled and sliced into 2 inch pieces 500 gram Yogurt 500 ml Onion chopped 1 nos Green chillies sliced 4 nos Ginger chopped 1 tablespoons Turmeric powder 1 teaspoon Chilli powder 1/2 teaspoon Oil 2 tablespoons Mustard seeds 1/2 teaspoon Salt 3/4 teaspoon Preparation Peel and cut the zucchinis into 2 inch long pieces and slice each into small pieces. Slit the green chillies lengthwise Peel and slice the onion Heat oil in a pan add the mustard seeds and allow them to splutter. Add the chopped ginger and sliced onions and saute till golden … Continue reading Zucchini Yogurt Curry

Beef, Mushroom, NonvegetaianLeave a comment

Beef Curry with Mushroom Sauce

jaimy

Beef Curry with Mushroom Sauce 500 large mushrooms fresh 500 gram Beef cut into medium sized pieces Shallots 100 grams finely sliced 1 tbsp wheat flour 20 g clarified butter 100 ml white wine, dry or vegetable stock 150 g crème fraîche Salt to taste Pepper powder as per taste Wash and cut the beef into medium sized pieces.   Season the beef pieces with salt and pepper.  Then heat clarified butter in a pan and sauté the the beef for about 20 minutes till the outer side of the beef pieces change colour and cooked. Remove from the pan … Continue reading Beef Curry with Mushroom Sauce

Egg, Milk, Sweets, VegetarianLeave a comment

Banana Pudding

jaimy

Banana Pudding Ingredients Banana peeled and sliced 500 gram Milk 500 ml. Sugar 100 gram Butter 2 teaspoon Eggs 2 nos Cardamom powder a pinch Vanilla essence a few drops Raisins 2 tablespoons. Preparation Heat a thick-bottomed pan and caramelise the sugar, remove from heat and allow to cool. Heat butter in a pan and roast the bananas. Mix the eggs and milk in a bowl and beat well. Add the roasted banana, caramelised sugar, raisins, vanilla essence and cardamom powder to the bowl and mix well. Fold the beaten egg-milk mixture to it. Pour the mixture into greased moulds … Continue reading Banana Pudding

Indian, Snack, Vegetable, VegetarianLeave a comment

Oats Cutlet, Tasty, Crispy and Easy

jaimy

Ingredients Rolled oats dry roasted 250 gram Potatoes boiled and mashed 250 grams Paneer 100 gram Carrot grated 2 nos Green Chilli finely chopped 2 nos Ginger Garlic paste 1 teaspoon Garam masala 1 teaspoon Salt to taste Oil to fry Preparation Boil the potatoes, peel them and mash them finely. Wash, peel and grate the carrots finely Dry roast the steel rolled oats for a few minutes and allow to cool. Mix the mashed potatoes, grates potatoes, roasted oats, salt, chopped chilly, ginger garlic paste, garam masala powder in a bowl. Take the batter of the size of one … Continue reading Oats Cutlet, Tasty, Crispy and Easy

Chicken, Indian, NonvegetaianLeave a comment

Chicken Stew

jaimy

Ingredients Chicken cut into small pioeces 500 gram Potato peeled and sliced into pieces 1 nos 1. Onion chopped 1 Cashew nuts 50 gram 2. Cinnamon 2-3 pieces of 5 cm Cardamom 5 nos Clove 5 nos Curry leaves 2 sprig$Oil as needed 3. Onion chopped 3 nos Green chillies sliced 4 nos Garlic chopped 5-6 cloves Pepper powder 1 teaspoon Garam masala 1/2 teaspoon Coconut milk 200 ml (Milk powder 1 tablespoon in 200 ml water) Salt to taste Preparation Heat oil in a pan, add cashew nuts, onions, and saute till it reaches golden  colour and keep aside. … Continue reading Chicken Stew

Indian, Sweets, VegetarianLeave a comment

Peanut Oats Laddu/Peanut Oats Sweet Balls

jaimy

Preparation Grind the fried peanuts coarsely. Heat butter in a pan and fry the oats flakes for a few minutes stirring well. Remove from heat and allow to cool. Remove the seeds from the dates and grind them into a paste using a mixer grinder. If it is too thick add 1-2 teaspoon honey. Now add the fried oats to the dates paste in the grinder and grind or blend them together. Now remove the paste from the grinder, add the cardamom powder and ground peanut and mix all together. Now form small balls of uniform size. You may decorate … Continue reading Peanut Oats Laddu/Peanut Oats Sweet Balls

Fish, Italian, Nonvegetaian, Rice, RisottoLeave a comment

Risotto with Fish and Green Peas

jaimy

 Ingredients  Risotto rice 11/2 cup (350 gram) Olive oil 3 tablespoons White wine 100 ml Shallots 1 nos Vegetable bullion 1 litre Cheese 50 gram Salt to taste Pepper to taste Frozen green peas 200 gram Spring onions a handful Fish 4 pieces. Preparation Chop the shallots. Saute the rice adding a little bit of oil. Add wine to it. Add bullion and cook till the rice becomes tender. Add cottage cheese, salt and pepper. Heat 1 tablespoon oil in a frying pan, fry the fish turning it on both sides, add green peas and saute for two three minutes. … Continue reading Risotto with Fish and Green Peas