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Wednesday, July 11, 2007

Five Minute Tomato Sauce

Five Minute Tomato Sauce;-

500 gm ripe Tomatoes, chopped
500gm Spring onions,chopped
3 Basil(tulsi) leaves, chopped
1 tbsp Sugar
Salt and pepper to taste
2tbsp Tomato puree

1.Put the tomatoes with remaining ingredients in a mixer/blender. Blend until a smooth consistency is obtained.
2.Pour the sauce into pan and heat for 10 minutes. Store in an airtight container or a jar.


Pepper sauce

Pepper sauce;
4 tbsp Butter
1 tbsp Flour(maida)
1 cup Cream
Salt to taste
2 tbsp coarsely ground Black pepper corns
1 tbsp parsley, finely chopped.
Method;1.Melt the butter in a pan; sprinkle the flour.
2.Add the cream and stir constantly over a low flame for 2-3 minutes.
3.Add salt and pepper,. Remove from fire and add the parsley.
4.Serve as an accompaniment to grilled meats or roasted potatoes.


Butter and herb sauce

Butter and herb sauce;
serves 2.
100gm butter
2 tbsp lemon juice
1/2 tsp freshly ground pepper
1 1/2 tbsp parsley/mint leaves, finely chopped
1 tbsp Corainder leaves, finely chopped.

1 Melt the butter; add the remaining ingredients and boil for a minute.
2 Serve as an accompaniment with poached fish, small boiled potatoes etc.


Basic white sauce

Basic white sauce;
4 tbsp Butter
2 tbsp Flour(Maida)
2 cups milk
Salt and pepper to taste
1/2 tsp Mustrad powder

1 Melt the butter in a saucepan; add flour,striing over medium heat until bubbly and pale brown.
2 Remove from heat. Add the milk slowly, stirring constantly with a wire whisk to avoid any lumps.
3.Return to fire, continuing to stir. Cook until the sauce coats the back of a spoon.
4.Remove from fire; ad salt, pepper and mustard powder. Mix well.
Use as required. Makes 2 cups.



2 eggs
1 1/2 cups oil
4 tbsp Lemon juice/vinegar
1/2 tbsp chilli powder
3/4 tbsp mustard powder
1 tbsp sugar
salt to taste
1.Combine eggs,chilli powder,mustard powder,sugar and salt in a blender/mixer. Run the blender for 2 minutes.
2.Keeping the blender on, add oil in a thin stream continuously, until the sauce thickens.
3.Turn the blender off; add lemon juice/vinegar and stir lightly.
4.Run the blender at high speed for 2 minutes. Check seasoning to taste.
5.Transfer to a clean jar or bottle. Can refrigerate for a week.


Thursday, April 26, 2007

Masala Dosa

Dosa :
1 1/2 cups rice
1/2 cup urad dal (black gram)
salt to taste
Oil to fry/roast
Masala Filling:
2 large potatoes
1 medium onion
1/2 teaspoon yellow split peas(zeera)
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste


* Separately soak rice and urad dal overnight in water.
* Grind to paste.
* Mix together, add salt with water to make batter.
* Leave in room temperature overnight.
* Mix onion and chilies to the thin batter.
* Heat pan with little oil.
* Spread the mix on pan in circular motion to make thin Dosa.
* Cook on both the sides, if desired.
( some skill is required to know when to remove the dosa and how)

Masala Filling (Spicy Filling):

* Heat oil. Add mustard seed, peas, onions and spice.
* Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
* Add potatoes and mix and cook some more Serve
* Add filling inside Dosa and roll. Serve hot with Chutney.

make dosa separately, keep this masala curry on dosa and just slightly wrap like buritto