Boondi Recipe: Boondi Curd Chutney

Ingredients:

1. Boondi=100 grams.

2. Curd==500 grams.

3. Cumin seeds=1/2 teaspoon.

4. Chili powder=1/2 teaspoon.

5. Salt= sufficient.

6. Coriander leaves= 1 small pack.

Method of preparation:

1. First of all pour the curd in a small dish and then stir vigorously the curd sufficiently (to make it more liquefied) and add sufficient salt to the stirred curd in the dish and keep it aside.

2. After that, take the boondi and pour it in the water (taken in another vessel) and allow the Boondi to be in water for some more time, so that it becomes soft, and then the soft boondi is added to the already stirred curd (liquefied) (in 1).

3. Now the mixture of curd and Boondi (1 and 2) shall be placed in another dish.

4. After that add upon that mixture (3) already fried cumin powder and chilly powder and mix them properly, so that all the contents in the dish becomes uniform.

5. Finally, spray the coriander leaves on that mixture (4) and serve this curd boondi chutney to the guests.

Enjoy the Boondi curd chutney.

Evening Recipe: Samosa

Samosa is the best time pass food to spend evenings with family and friends.

Ingredients:

1. Refined flour or maida—200 grams
2. Wheat flour—100gm
3. Potatoes (boiled and chopped) =1/2 kg
4. Peas (shelled and boiled) =1 cup
5. Green chillies (chopped) =2
6. Coriander seeds (crushed) =1 table spoon
7. Cashew nuts (cut into halves) =1/4cup
8. Raisins= I table spoon
9. Red chilli powder =1/2 tablespoon
10. Garam masala =1 table spoon
11. Salt to taste
12. Ghee or oil =sufficient.

Method of preparation:

1. Heat 1table spoon of oil in a pan.

2. Fry green chillies, coriander seeds, cashew nuts and raisins for 1 minute (on1).

3. Add potatoes, peas, salt, red chili powder and garam masala to (2).

4. Mix well (2+3) and cook for 5 minutes.

5. Now mix Maida, wheat flour, 2 table spoon of oil and ½ table spoon of salt. Knead dough with cold water.

6. Make a ball and roll it like a Puri (5).

7. Cut it into two parts (6). Fold each part in triangle shape.

8. Fill the potato mixture (2, 3, and 4) and stick sides (7) with the help of water.

9. Deep-fry till they (8) are light brown color.

Serve them in hot, with tamarind chutney to the guests.

Source: Sunday Times.

Soup Recipe: Cream of soup

Ingredients:

1 pkt mushroom (sliced)
1 onion (chopped)
3 glasses of water
2 cloves (crushed)
1 stick cinnamon (crushed)
4 tsp corn flour
1 cup milk
4 tsp butter
Salt and pepper to taste.

For garnishing:

Fresh cream

Method of preparation:

1. Melt butter in a pan, fry onions. Add sliced mushrooms, water and spices tied in a bag.

2. Cook till mushrooms are tender. Remove spices and put the liquid in blender
(Keep a few mushroom slices for garnishing).

3. Mix milk with the soup and put it on the flame. When it starts boiling, add corn flour (mixed in ¾ cup water).

4. Add salt and pepper. Garnish with cream and sliced mushrooms.

Yoghurt salad

Ingredients:

2 tomatoes (chopped)
¼ cucumber (chopped)
1 spring onion (chopped)
½ radish (chopped)
1 cup yoghurt a dry red chilly (chopped).

Method of preparation:

1. Mix all ingredients in a bowl.
2. Serve chilled.