Rasbpberry Vanilla Pudding

Rasbpberry Vanilla Pudding

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INGREDIENTS

2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla or French vanilla pudding mix
1 cup whipped topping
1 pint fresh raspberries

INSTRUCTIONS

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses.  
• Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries. Yield: 6 servings.  

Originally published as Raspberry Pudding Parfaits in Quick Cooking May/June 2000

Source - http://www.tasteofhome.com/recipes/raspberry-vanilla-pudding-parfaits

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Idly

Idly

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INGREDIENTS

1 Cup Urad Dal
4 Cups Idly Rice (1 liter)
2 tablespoon Fenugreek seeds (Vendhayam)
2 tablespoon Salt

INSTRUCTIONS

• All the ingredients are soaked for a minimum of 3-4 hours and then ground. Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times so the idli will be really white later.
• Grind the soaked fenugreek seeds in a cup of water for 3-4 minutes until the are finely ground and have fluffed up.
• Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add half a cup of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. Add half a cup of water in intervals of 10 minutes for two to three times. The dal should fluff up and fill the grinder. It should have increased about 8-10 times of its original volume. Grind for atleast 30 minutes. After 30 minutes, transfer the dal mixture into a bowl and set aside.
• Grind the soaked and drained rice for 30 minutes until smooth. Add just enough water while grinding. Not more than half a litre. Once ground, transfer the batter to the dal mixture bowl and mix well.
• I add salt to the batter before fermenting in summers and add it after fermenting in winters.
• Usually the batter needs to ferment for 8-12 hours.
• Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.
• For the idlies : Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes. The key to good idlis – Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the idlis after 6-7 minutes. Do not remove the idlis immediately. It might stick. Leave it undisturbed for 4-5 minutes and then spoon it out. Serve hot with your favorite chutney or sambar

Source - http://www.kannammacooks.com/how-to-make-soft-idli-recipe/

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Chicken kebab

Chicken kebab

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INGREDIENTS 

250 gms chicken
1 tbsp curd
2 tbsp cornflour
1 inch ginger paste
1 tsp green chillies paste
8 cloves garlic paste
1 tbsp vinegar
1 tsp black pepper
2 cups ghee
Salt to taste

INSTRUCTIONS

• Dilute the cornflour in 1 cup of water and keep the mixture aside.
• Clean the chicken in normal running water and cut into medium size chunks.
• Marinate with salt, black pepper and vinegar for about 15 minutes.
• Add cornflour mixture, curd, ginger, garlic and green chillies.
• Mix well and add 1 tbsp ghee.
• Cover and refrigerate for about 8-10 hours.
• Melt the remaining ghee in a pan.
• Slowly add the pieces of chicken on high flame.
• Fry until chicken pieces turn into golden brown in color.
• Fry all the pieces of chicken until done.
• Serve hot with chutney and salad.

Source: http://www.tasty-indian-recipes.com/kebab-recipes/chicken-kebab-recipe/
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Carrot juice

Carrot juice

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INGREDIENTS
6 medium carrots, scrubbed
1-inch piece fresh turmeric or ¼ to ½ teaspoon dried turmeric
1-inch piece ginger root
½ medium lemon, peeled
½ cup filtered water
⅛ teaspoon cinnamon

INSTRUCTIONS

• 1Push the ingredients through your juicer with the water, and enjoy pulped, or strain with a fine mesh sieve. 2Stir through the cinnamon.

Source: http://healthyblenderrecipes.com/recipes/cosy_winter_carrot_juice
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Chapli kebab

Chapli kebab

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INGREDIENTS

Minced Meat: 1 kg
Mutton Fat: 1 cup
Crushed Pomegranate: 1 cup
Solid Pomegranate: 1/2 cup
Eggs: 6 pieces
Salt: As per your taste
Garlic: 1 piece whole
Coriander: 1 tablespoon
Tomatoes: 3 pieces
Green Coriander: As per your taste
Green Chilies: As per your taste
Onions: 1 kg
Banaspati Oil: 1 cup
Mirch: 1 teaspoon
Corn Flour: 5 tablespoons

INSRUCTIONS

• Chop the onions into small pieces.
• Put eggs, green onions, tomatoes and corn flour and mix them.
• Take 3 tablespoons of the mixture in your palm.
• Roll it between your palms and form a ball.
• Press the ball between your hands and flatten it to form the kabab.
• Heat the oil in pan and fry completely.
• Hot and delicious Chapli Kabab is now ready to eat.

Source:http://m.kfoods.com/peshawari_chapli_kabab_rid2467
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Banana fritters

Banana fritters

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INGREDIENTS

6 ripe but firm bananas, peeled and cut in half cross wise
2 cups rice cereals, crushed
Oil for frying
Batter
1 cup rice flour
1 egg
½ tsp salt
½ cup water

INSTRUCTIONS

• Mix all batter ingredients in a large bowl until a thick and smooth batter forms. Place crushed rice cereals on a plate. In a medium sized sauce pan, heat about 1 inch deep oil. Dip banana into batter.
• Remove, and roll onto crushed rice cereals until evenly coated Lower gently into hot oil. Fry until golden brown, turning once. It will only take 1 to 2 minutes.
• Remove and drain on paper towels.

Source: http://www.rotinrice.com/2011/03/pisang-goreng- banana-fritters/
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Medu Vada

Medu Vada

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INGREDIENTS

1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

INSTRUCTIONS

• Pick, wash and soak daals for 3-4 hours.
• Grind them coarsely in a blender.
• Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
• Serve with chutney as a breakfast or sambhar or rasam as a meal.

Source: Healthy Indian recipes
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