Tuesday, June 29, 2010

Mexican Salad

Capsicum 1 (sliced finely)
Carrot 1 (peeled and grated)
Potatoes 2 (cooked and diced)
Celery 1 one stick chopped
Bread 4 slices (Cut into small pieces)
Onion 1 (cut into small rounds )
Garlic 3 cloves chopped
oil as required

For Orange dressing:
Orange juice 1/4 cup
Lime juice 1 tblsp
Olive oil 1 tsp
Vinegar 1 tblsp
Sugar 1 tblsp
Chilli powder 1/2 tsp
salt to taste


Take a bowl.Put all the ingredients of Orange dressing and shake well.
Add one fried garlic.Keep it in fridge.
To make salad heat oil in a kadai.Add the remaining 2 fried garlic.
Add bread pieces and fry till brown.Keep aside.
Take a bowl.Place all the vegetables.Pour dressing and toss well.
Just before serving add bread pieces and fried galic.

Sunday, June 20, 2010

Barley Salad


Barley 1 cup
Cucumber 1 cup (cut into pieces)
Tomato 1 cup (chopped)
Capsicum 1 cup (chopped)
Carrot 1 cup (cut into pieces)
Green chillies 2 (chopped)
Olive oil 1 tblsp
Ground pepper 1 tblsp
Lemon juice 1 tblsp
salt 1/4 tsp


In a sauce pan boil barley in water for 15 minutes.Drain.
Steam barley for 10 minutes more.Keep aside.
Take a bowl. Add all the ingredients and mix well.
Barley is high in proteins,minerals,vitamins and amino acids.

Monday, June 14, 2010

Ginger Pickle


Ginger 1" pieces 15 nos.
Garlic cloves 20
Tamarind water 1 cup
Powdered jaggery 1/4 cup
Gingely oil 1/2 cup
Red chilli powder 2 tblsp
Asafoetida powder 1 tsp
salt as required


Mustard seeds 1 tsp
Curry leaves few
Jeera 1 tsp


Wash peel and cut ginger into pieces.
Fry the ginger pieces with oil till it turns into brown colour.
Fry garlic cloves till brown.
Keep tamarind water in a low flame and allow to boil for few minutes till it
becomes a paste.
Grind ginger in a mixie.
Add redchilli powder,tamarind paste,garlic cloves,jaggery,asafoetida and salt.
Mix well and grind again till smooth.
Heat gingely oil and add seasonings.
Add the ground paste. Stir constantly.Switch off the flame after five minutes.
Mix well and put the pickle in a clean bottle.

Tuesday, June 8, 2010

Potato Peas Samosa


Maida 1 cup
Green Peas 1/2 cup
Boiled Potatoes 5
Ginger 1" piece
Coriander leaves few (chopped)
Red chilli powder 1 tsp
Green chillies 2
Ghee 2 tblsp
oil and salt as required


Add ghee to Maida and mix well.
Knead with water to make a dough.
Take a bowl.Add mashed potatoes and green peas.Mix well.
Add salt,red chilli powder.Mix well again.
Roast this mixture in oil.
Add finely chopped green chillies,ginger and chopped coriander leaves.
Mix well and keep aside.

Make small small balls out of the maida dough.
Roll them out into oval shaped pooris.
Spread melted ghee on both sides.
Cut into half.Fold into a cone.
Seal using thumb and index finger.
Fill the cone with the already prepared potato and peas masala.
Seal the same.
Heat oil in a pan and fry samosas.
Serve with tomato sauce.