Kheema Kofta

Ingredients

For the Gravy:
1 cup: Onions (finely chopped)
1 cup: Tomatoes
1 tsp: Ginger-garlic paste
4-5: Green chilies (finely chopped)
1 tsp: Coriander leaves (finely chopped)
2 tsp:chilli powder

2 1/2 tsp: Coriander powder

1/4 tsp: Turmeric powder
3 pcs: Cloves
2-3: Cardamoms (black)
2-3: Bay leaves
1 tsp: Cumin seeds
Water to make the gravy
5-6 tsp: Oil
salt to taste

For the Koftas:
1/2 kg: Mince (mutton)
1 Egg
Coriander leaves (finely chopped)
1/2 tsp: Cumin seeds
1/2 tsp: Coriander powder
1/2 tsp: Red Chili powder
Salt To taste

Method

For the Koftas:

1.Wash mince and squeeze out water.
2.Finely chop coriander leaves and green chilies.
3.Mix all the ingredients together.
4.Make medium sized koftas and keep aside.

For the Gravy:

1.Finely chop onions and green chilies. Fry them with cumin seeds, bay leaves and ginger-garlic paste till golden.
2.Grind tomatoes, cardamoms, cloves and the powdered masalas together. Add this mixture and salt to the onions and continue frying on a low flame.
3.Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
4.Once cooked, remove from heat and serve garnished with chopped coriander leaves.

Ingredients:

2 cups raw rice

1 medium sized onion, sliced finely

3 tablespoon ghee(clarified butter)

1 cinammon1 clove1 cardammon

1/2 tsp cumin seeds

1 tsp chopped cashewnuts

3 green chillies, minced

1/2 tsp ginger paste

1/2 tsp garlic paste

Salt to taste

2 tsp chopped coriander leaves for garnish

Method:

1.Heat the ghee in a pan and add the cinammon,cloves, cashewnuts, cumin and cardamom.

2.Fry for 10 seconds and add the ginger-garlic paste.

3.Fry for another 10 seconds and then add thegreen chillies and onion.

4.Fry till the onions turn light brown.

5.Now add the rice and salt to taste.Let the rice fry for about 5-6 minutes and get coatedwith the ghee mixture.

6.Now add 4 cups of water and pressure-cook or cook inthe microwave till the rice is completely done.You can also cook it on the stovetop, by keeping itcovered on a low flame.

5.Serve hot garnished with chopped coriander leaves.

How To Organize Your Kitchen

Kitchens are very sophisticated rooms with a lot of fitted appliances and cabinets. For this reason renovating a kitchen can cost an absolute fortune. You may have to replace or refinish cabinets, replace floors, and even contend with specialist problems including plumbing and electricity. To do a number of these difficult tasks you will have to hire professionals which can be very costly. It’s important to plan for such a complex project so that it doesn’t run away with you!

Many people find it difficult to create detailed plans on paper and so they may benefit from computer software. There are lots of pieces of software about which can help you create your kitchen in 3D.

Advantages of using software

There are lots of good reasons to use software to plan your kitchen rather than paper because it’s much more accurate. Computer software will also make it possible to see lots of different design ideas and compare them to find out which one you like the best.

It’s often quite difficult to find out how things will look in your home. Even if you go to home hardware stores and see their displays it is still very difficult to imagine how it will look, plus there are so many different components there’s just too much for most people’s imagination! Kitchen remodeling software will help you to visualize how the finished project will look.

Another very good reason for using kitchen remodeling software is that they will help you to estimate costs. This cost estimator will help you to stick to your budget and take most of the guess work out of renovation projects.

If you buy a good piece of software then the plans it will generate will be detailed enough in order to show to the bank. These plans would also be suitable to show to your contractor so you can get the job done right. Buying the right software will be a fantastic way to get your project off to a good start.

Here are some great tips:

1.Start by removing items in cabinets and drawers. As you do this trash any items that you don't use or need. Or simply put them aside to donate them to your favorite charity.

2.-Dispose of any items that you don't use. This is the first and most important step in arranging your kitchen.

3.As you remove items take advantage and clean very carefully. This is the opportunity to get things cleaned, so take your time.

4.Start organizing each cabinet and drawer. Use dividers for silverware and cooking utensils.

5.Place any items that you don't frequently use on the higher shelves.

6.Remember to place any detergents, sharp objects out of children's reach.
Some appliances such as toasters, can openers, blenders, may be placed all together preferably in the same area. This will avoid the use of unnecessary countertop space.

7.Clear counter top space. The less items on the countertop the better. It makes it much easier for cleaning and neater.

8.Perhaps you would like to add a fruit tray or some flower arrangement to make the kitchen look fabulous.

How to arrange Cut flowers in Kitchen

Research confirms that flowers bring on a smile and make us feel happy even in the kitchen, where most women find place.

Spring tulips are the most colorful choice, and at their best prices. One or two bunches of tulips all-of-a-kind is the way to go. Tulips are good on their own; nothing else is needed.

Some tips on keeping cut flowers:

These flowers can be kept at tin can or a Baccarat crystal vase! Put a bunch of tulips in a water pitcher, a printed can, a flea market jug or your mother's favorite vase.

When you bring a bunch home, first give the stems a fresh cut to open up their water-uptake channels. Choose a vase. Don't limit yourself to vases scaled to the stem length the flowers come with. Cut stems to fit. Stems short or long, either way is perfect.

Quick tricks with tulip leaves. When you want lots of flowers, vases can look crowded if too many leaves are in the way. Then lose some leaves! It's easy to strip off leaves by pulling them downward with a quick gentle tug. To get more flowers in one arrangement, place some “leaf-less” flower stems throughout the arrangement, particularly in the center. Just retain the leaves on the outermost tulips, positioning some of these so the lower leaves fan gracefully outward over

the container edge.

How To Organize Your Kitchen If You Have Arthritis

With a little creativity and organization, your kitchen can be arranged to help protect your joints and conserve energy.
1.Arrange your kitchen with simplicity and efficiency in mind. 2.Store kitchen items near the area they are used. 3.Install cabinet handles which are easy to grasp. 4.Install vertical dividers to store pans and trays so that they are not stacked. 5.Store spices in a drawer rather than in a high cupboard. 6.Use plastic containers with lids instead of heavy canisters for coffee, sugar, and flour. 7.Use lightweight dishes and lightweight, nonstick cookware. Choose silverware, knives, and kitchen gadgets with handles which are comfortable to grip. 8.A stove should have controls in the front rather than the back to eliminate reaching. 9.Small electric appliances make many cooking tasks easier. 10.Raise the front bottom edge of the refrigerator so it closes automatically. 11.Store frequently used items in cupboards between knee and shoulder height to eliminate unnecessary bending and reaching. 12.Purchase storage containers with easy-off lids. 13.Use plastic chip-clips instead of twist-ties for closing bags of food.
Tips:
1.Change whatever seems awkward or inconvenient in your kitchen. 2.A kitchen designed with simplicity will allow you more independence. 3.When arranging your kitchen keep safety rules in mind.

How to Set a Dining Table

Introduction:

The dinner guests are about to arrive; and you have no idea how to set the dining table! Don't panic! Depending on the occasion, a few dishes properly placed here and there will transform your table into a five-star restaurant.

The common types of dining table are generally made from wood or Formica, which both of them have very hard texture and surface. Due to it has very hard texture, this kind of table usually have problems, some people who may do not like them, especially when resting arms and elbows on the table and they feel coarse and uncomfortable. The other problem is, this kind of table will have noise when other material, especially plates or spoons hit the surface or drop down on it.

However, you can fix this problem by use a soft flannel sheet to cover on the table surface, then, if you want your dining table looks beautiful and fancy, you can use another table cover sheet to over lay on the top again

Follow these steps to impress your friends so much they will be convinced you had a former career in fine dining.

Things You'll Need
1.Dinner plate
2.Salad plate
3.Soup bowl
4.Bread plate
5.Dinner fork
6.Salad fork
7.Dinner knife
8.Bread-and-butter knife
9.Soup spoon
10.Dessert spoon
11.Dessert fork
12.Cloth napkin
13.Wine goblet

14.Drinking goblet

Steps

1.Start by laying out a nice tablecloth to show your personal style and a special touch. Think traditional white, perhaps, for a formal setting or something with more color for a festive occasion.

2.Place a dinner plate directly in front of each guest's chair. On top of each dinner plate, you may place a salad plate or soup bowl, if appropriate.

3.Lay the forks on the table to the left of the plate, with the shorter and wider salad fork directly next to the plate, and the longer and more slender dinner fork to the left of the salad fork. Line up the bottoms of the forks.

4.Place a dinner knife on the table directly to the right of the dinner plate, with its blade facing the plate.

5.Set a soup spoon to the right of the knife, again lining up the bottoms of the utensils.

6.Position all drinking glasses at the top right corner of the plate, directly above the knife and spoon. Arrange the glasses in a slanting or V pattern, whichever you prefer, just so long as all glasses are easily accessible.

7.Place a small bread plate directly above the forks. Lay a bread-and-butter knife horizontally across the plate.

8.Arrange a dessert spoon and fork horizontally on the dining table above the main plate. Place them close together, aimed in opposite directions.

9.Finally, add a cloth napkin to the far left of the place set, next to the forks; or, fold the napkin into any number of fancy designs and place it on top of the plates. Add your personal touch!

10.Besides, if you want to create beautiful and fresh atmosphere, you can have a vase decorated with flowers put on the table, but have to make sure the flower won't be too high and obstruct people. Candle is also a good idea to have some on the dining table, which you may or may not light it, and don't forget an ashtray. Music will make you visitors happy, but choose only soft or jazz music unless you have a modern party.

Crab Curry

Ingredients

1/2 Kg Crab

4 Kashmiri red chillies

2 tbsp Coriander

½ tbsp Turmeric

4 pods Garlic

Ginger, small piece

1/4 tbsp Cumin

1 big Onion

1 big Tomatoes

Coconut, as per taste

Tamarind juice, little as per taste. If more then it will be more sour.

Salt to taste

Method:

1.Cut the crab 4 pieces (or as per taste)

2.Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.

3.In a kadhai, add oil, put mustard , then add cut onion, fry well

4.Add tomatoes and fry well.

5.Then add the masala and fry well till oil leaves

6.Add the crabs and boil well.

7.Add tamarind juice and cook for 10 minutes

8.Garnish with Cilantro

Fish Manchurian

Ingredients

250 gms fish pieces

1 small bunch spring onion finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil1

1/2 cups water

1 tbsp. milk

Method:

1.Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added.

2.Drain and pat dry on a clean cloth.

3.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

4.Dip the pieces in the batter one by one and deep fry in hot oil.
Keep aside.

5.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

6.Add the salt and spring onions.
Stir fry for a minute.

7.Add 1 1/2 cups water and bring to a boil.

8.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

9.Gradually add to the gravy and stir continuously till it resumes boiling.

10.Boil till the gravy becomes transparent. Add florettes and soya sauce.

11.Boil for two more minutes and remove.
12.Serve hot with noodles or rice.

MEEN KULAMBU

Ingredients-1:

To grind:

1 no Onion
4 nos Curry leaves
2 tsp Black peppercorns
1 tsp Cumin seeds

Ingredients-2

1 cup Tomato (finely chopped or crushed)
¼ cup Tamrind juice (or thick store bought pulp 1/4 tsp)
1 pinch Sugar
¼ tsp Turmeric powder
1 tsp Red chilli powder
3 tsp Corrainder /dhania powder
1 tsp Salt


Ingredients-3

2 nos Onion (diced)
2 nos Fish fillets (cut into pieces)
4 nos Curry leaves
3 clove Garlic (crushed)
1 no Green chilli
4 tbsp Oil
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Asafoetida powder

Method:

Grind all ingredients from table-1 and keep aside. In a bowl mix all ingredients from table-2 along with the ground masala. This is the basic sauce which we use to cook fish. Take a large sauce pan, heat oil , splutter mustard , cumin and curry leaves. Add asafoetida powder to it and saute onion along with green chilli and garlic until they turn golden.

Now add the prepared basic sauce to this and bring it to a boil and reduce to simmer. Add the fish at this stage, close with a lid and let cook for 10 minutes on low flame. Garnish with fresh curry leaves and serve hot with rice and pappadam.

Notes

Use sesame oil to enhance taste.

Using fresh curry leaves makes it real tastier.

A day old meen kuzhambu tastes very good.

CARROT CHUTNEY

Ingredients:

3 large carrots, chopped

2 cups water

1 teaspoon tamarind paste

1/2 cup chopped onion

3 Dry Red Chillies

1 teaspoon urad dhal

1 teaspoon mustard seeds

Pinch of hing

2 to 3 curry leaves

Salt to taste

2 tablespoons peanut oil

Method:

1.In a medium sized pot, add water, tamarind paste and chopped carrots and bring to a low boil.

2.Cook carrots in this tamarind water till fork tender.

3.In a separate pan, heat up peanut oil and add urad dhal, mustard seeds, red chillies, curry leaves and hing.

4.After the mustard seeds jiggle and urad dhal is a golden brown, remove from heat. Save half of tempering for garnish and add the rest to carrots.

5.In the same tempering pan, saute onions till they are translucent.

6.Blend/puree carrots & tempering mixture along with sauteed onions till it reaches a semi-smooth consistency.

7.Add a little bit of water to the mix if you its not blending well.

8.Serve chutney garnished with rest of the tempering with your favorite dosas.

TOMATO GARLIC CHUTNEY

Ingredients:




1 kg Tomatoes (Tamatar)

1 teaspoon Red chilli


30 grams fresh Ginger (Adrak) (2 tsps long strips)


2 cloves Garlic (Lasun), chopped


60 grams Raisins (Kishmish) (4 tsps)


2 teaspoons Salt (Namak)


1 Onion (Pyaj)


240 grams Sugar (Cheeni) (1 1/22 cup)


3/4 teaspoon crushed big Cardamoms (Elaichi Moti)


1 1/2 cups Vinegar (Sirka)


10 blanched Almond (Badam)



Method:

1.Put the tomatoes in boiling water for 5 minutes.
2.Take out from the water, wipe and remove their skins and cut into small pieces.
3.Cut ginger into long, thin slices.
4.Put tomatoes, Red chilli , chopped garlic and ginger into a degchi and cook till tender.
Stir constantly until thick.
5.Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
6.Remove from the fire, cool and keep in air tight jar.

GARLIC CHUTNEY

Ingredients:

4 garlic pods

20 red chillies, roasted

2 cups grated coconut

4 tsp oil

a little tamarind

Salt To Taste

Method:

1.Sauté the garlic, coconut in oil.
2.Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
3.Then grind the saute mixture with roasted red chillies and tamarind pulp.
4.Add the garlic and salt and grind once again to a smooth paste.

TOMATO CHUTNEY

Ingredients:

6 to 8 large cloves

garlic finely chopped

1/4 cup spring onion whites chopped

1 tbsp finely chopped spring onion greens

2 dry red chilies,soaked

1 cup tomatoes finely chopped

1 tbsp finely chopped coriander

1 tsp oil

Salt To Taste

Preparation:

1.Drain the soaked chillies and chop them finely.
2.Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
3.Add the chillies and salt and sauté again.
4.Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
5.Cool completely and add the coriander and spring onion greens and mix well.
6.Serve tomato chutney chilled or at room temperature.

COCONUT CHUTNEY

coconut with corriander leaves:

Ingredients:

1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Method:

How to make coconut coriander chutney :

Grind coarsely all the ingredients in a blender and serve.

south indian chutney:

Ingredients:

120 grams Channa dal
4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial),fresh
2 teaspoons Whole mustard

Method:

1.Fry dal and green chillies until light brown.

2.Grind coconut, fried dal and green chillies finely.
3.Add salt and fried whole mustard in 2 teaspoons of ghee.

4.Serve with Dosa. Sufficient for 12 to 14 persons.

PEANUT CHUTNEY

Ingredients:

1/2 cup peanut

3-4 green chilies

few coriander leaves

1 tsp cumin powder

Salt To Taste

sugar or jaggery as per taste

Method:

1.Soak peanuts in little water for half an hour. Shell them and keep aside.
2.Chop the green chilies. Blend the peanuts and chilies.
3.Add salt, sugar or jaggery and cumin powder and mix again.
4.When serving add lemon juice.

ONION CHUTNEY

Ingredients:

1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

Method:

1.Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
2.Grind with tamarind and salt.
3.Splutter mustard seeds and curry leaves, in oil and pour on top.
4.Serve with paratha or puri.

Moor Kulambu

Ingredients

Sour Yoghurt/Butter milk - 1 cup

Bengal gram flour 1 tsp

Grated coconut - 3 tsp

Ash gourd or Ladies finger - 1/4 lb diced (optional)

Cumin Seeds - 1/2 tsp

Mustard seeds - 1/4 tsp

Green chillies - 3

Red chillies -2

Ginger - 1/4 inch piece

Curry leaves - a few

Turmeric powder - 1/4 tsp

Hing a pinch Ghee- 1 tbsps

Salt to taste

Method

1.Grind green chillies, ginger and coconut and cumin seeds to a coarse paste.

2.In a bowl, blend the yoghurt and bengal gram flour.

3.In a pan cook the veggies with the grinded masala.

4.Then, add in yoghurt mix to the pan and bring to a boil.

5.In a pan, heat the oil and ghee splutter mustard seeds,red chillies ,hing and curry leaves.

Avial

Ingredients

3/4 kg Vegetables

1/2 teaspoon Turmeric powder

1/2 teaspoon Red chilli powder

6-8 nos. Green chillies

2 large Onions

1 cup Grated coconut

1 tablespoon Tamarind paste

2 tablespoons Oil

5-6 nos. Curry leaves

Preparation

Vegetables:Drumsticks, Brinjals, Yam, String beans, Raw banana, Ash gourd, Ridge gourd.

1.Peel and cube the vegetables. Slightly boil the drum sticks with salt.

2.Grind the coconut to a fine paste.

3.Boil some water and add cubed vegetables to it.

4.Add the red chilli and turmeric powders.

5.When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste.

6.Simmer on a low flame for 15 minutes.

7.Heat oil in a small pan and add the curry leaves. When the leaves change colour pour over the cooked vegetables.Serve hot with rice and pickle.

Spicy Tomato Rasam

Ingredients

2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Preparation

1.Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp.

2.oil in a small pan, add pepper corns and 1 tsp. cumin seeds.

3.Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin.

4.Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp.

5.Take in a deep pan, add stock or water.

6.Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.

7.Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust.

8.Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

9.Serve hot as a soup or with steaming hot plain rice and papads.

Punjabi Carrot Pickle

Ingredients:

3 medium carrots peeled

1 medium caulifower stalks removed

1/2 cup salt

1/4 cup red chilli powder

1 tbsp. turmeric

1 cup vinegar

1 cup jaggery grated

Method:

1.Cut carrots lengthwise into four, or six, if very thick.
2.Cut lengths into 1 1/2 inch stubs. Keep aside.
3.Separate cauliflower florets.
4.Break to halves if very big.
5.They should match size of carrot pieces.
6.Add chilli, salt, turmeric. Toss well.
7.Transfer to a clean dry bowl,
8.Keep in sun for 4 days.
9.Heat vinegar till warm.
10.Add jaggery, stir.
11.Heat further till vinegar is very hot, and jaggery has melted.
12.Cool to room temperature. Add to sunned vegetables.
13.Transfer to a clean dry pickle jar, close lid tightly.
14.Marinate in a warm dark place for 5-6 days.
15.Turn well with a spoon;
16.Serve with chappatis, rices or just about anything.

TURNIP PICKLE RECIPE

Ingredients:

1/2 kg Turnips
1 cup Mustard Oil
15 cloves Garlic
1 cup Vinegar
3/4 or 1 cup Sugar
15 dry Dates
6 teaspoons seedless golden Raisins
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon Onions seeds
1 teaspoon Cumin Seeds
1/3 cup Salt

Method:

1.Grind the spices and sugar together.
2.Grind dates and raisins with a little vinegar.
3.Peel and cut turnips into thick round slices and rub salt on them.
Keep for 8 hours.
4.Heat oil, fry the ground garlic till golden brown.
5.In it fry turnips till dry.
6.Add vinegar, ground spices with sugar and ground dates and raisins.
7.Put in a jar, keep in the sun for 6 days.

SPICY ONION PICKLE RECIPE

Ingredients:

1/2 Kg button Onions (very small onions)

2 cups white Vinegar

1Cinnamon

4 Cloves

16 Peppercorns

16 green chillies, slit in the middle

1/3 cup Salt


Method:

1.Peel the onions, rub salt on them and keep for one day.
2.Drain the salt water.
3.Boil the vinegar with spices and in it cook onions and green chilli to boiling.
4.Cool and put in ajar; cork it tightly.
5.Keep for 4 days before using.