Food Corner

The potato cake is a recipe food typical of Puglia and is served in place of bread and used best  Ingredients: 500 GR of flour, 150 G of potatoes, 15 G yeast, 5 tablespoons of olive oil and salt. The preparation is very simple: Boil the potatoes and when they are cooked, peel and reduce them in mashed. And the flour with the mashed potatoes, add salt to taste and the yeast dissolved in a cup of hot water. And the working well with your hands until you has a smooth and homogeneous paste. (more…)

This sauce is not anything but a variant of salsa duello, which differs by the absence of tomato and addition of Marsala; excellent to accompany grilled meat or vegetables cooked by steaming. Ingredients: half a liter of broth with meat, 100g of mushrooms, an onion, 40g butter, a tablespoon of chopped parsley, a little white flour, meat extract, a pinch of nutmeg, 3 tablespoons dry Marsala, salt and pepper . (more…)

I gonzo am the typical ravioli Japanese serve as an appetizer, and must be seasoned with soy sauce. I propose you the recipe for the pasta of the ravioli filling. The ingredients for the dough to about 10 gonzo are: 300 grams of flour, a teaspoon of oil, hot water. For the filling instead used: 300 grams of ground pork, chives at will, soy sauce, olive oil, a finely chopped leek, a large leaf of cabbage, cut into squares, a pinch of sugar. (more…)

Gulai Palak( Spinach)

The things are required:-
1 kilo grams of palak or spinach (should be fresh)
100 grams of fresh tomatoes finely (chopped)
50 grams of mustered oil
50 grams of pure desi ghee
10 grams of cumin seeds
6 green chilies finely chopped
1 leaf of cassia
Salt as per your taste

Making process of this recipe:-
Wash and clean all the spinach or palak leaves and cook them in to the steam with out chopping them. Now when they cooked take out from the steam and them wash them with cold water and put them for draining in a big sieve for 5 minutes. Now take a kadai and heat pure desi ghee in to it. When it heated add cumin seeds, cassia leaf, finely chopped green chilies, and also add finely chopped tomatoes in to it.

When tomatoes ate cooked add steamed palak in to it and cook again until it done. Now it is ready to serve, serve hot with chapattis or Paratha which you like. Palak or spinach is enriched with iron and it helps to increase hemoglobin in your body, so make a habit to eat spinach in daily or alternate day. Read different recipe of spinach in my blog and enjoy…………………………..

Chane Ki Chat

Things you need:-
250 – Grams of
250 – Grams of potatoes
1 – Big onion
A piece of ginger
A bunch of coriander leaves
2 to 3 – green chilies
1/ 2 table spoon of tamarind paste
1/ 2 tea spoon of dry mango powder
3 – Tea spoon of coriander powder
1/ 2 tea spoon of garam masala
1/ 2 tea spoon of cumin seeds
1/ 2 tea spoon of red chili powder
1 – Tomato
1 – Tea spoon of Oil or ghee
1/ 2 tea spoon of khane ka soda

How to make this recipe:-
Soak the chana into the water for about 8 hours. Then cook them in to cooker with adding sodium bi carbonate and salt. Make long size pieces of boiled potatoes. And deep fry them. Make a paste of ginger-garlic. Make puree from the soaked tamarinds. Heat oil in a pan and add cumin seeds and chopped onions, when it becomes red add ginger-garlic paste and stir fry it cook it with adding little water till it becomes soft. Now add dry coriander powder, red chili powder, and turmeric powder in to it. Now add the tomatoes and stir fry it. When it fried add boiled chana into it. Boil it and add some water and potato pieces. When it done add tamarind puree. Boil it then add green coriander leaves and garam masala into it.
Serving: - when you serve it garnishes with onions and tomatoes round lachchas.

Potato Coconut

Things you need to make this recipe:-
500 – Grams of potatoes
1 – Whole coconut
A bunch of fresh green coriander leaves
6 to 7 green chilies
1 – Lemon for juice
(Sendha namak) salt which used in fast as per your taste
Sugar as per your taste
2 – Table spoon of raj gir flour
2 – Table spoon of of ararote flour

How to make this recipe:-
Grate the coconut and make it just like powder. Now add chopped green coriander, chopped green chilied, lemon juice, sndha namak, salt, and sugar in to this grated coconut powder and mix it properly. This is for stuffing. Now boil the potatoes in a presser cooker and allow them to cool then peel them. Now mesh them and add ararote powder, raj gir flour and sandha namak in to it and mix properly. Now it becomes like a dough. Now make small balls from this dough. Now make a hole in the center and fill the coconut‘s stuffing in to it and again make balls of it. Now roll these balls in to the raj gir flour and deep fry them in to oil or ghee in which you like. Serve hot with tamarind or khajoor chutney. It is delicious falahari food for you.

Cauli Flower Omelet

Things you need to make:-
1 – Whole cauli flower
500 – grams of tomatoes
A bunch of green coriander leaves
2 – Green chillies
125 grams of gram flour or besan
Little oil for roasting
Salt as per your taste
1/ 2 tea spoon of red chili powder
1 inch piece of ginger
1/ 4 tea spoon of turmeric powder

How to make this recipe:-
Wash the cauliflower and grate it. Boil the tomatoes and after cooling make puree of it and strain it. Chop finely the ginger, green coriander, and green chilies. Now take a big bowl and add salt, turmeric powder, red chili powder, gram flour or besan and grated cauliflower in to it and mix them all properly. Now make a thick paste by adding tomato puree in to it. Now heat tava and put one spoon of oil or ghee. Spread the prepared mix on it just like we make dosa. Put some oil on it and some around it. Cook it on both sides. When it becomes crispy take it out. It will be red on one side. Serve hot with sauce or tamarind chutney or green chutney. You can add any other vegetables in to it. Enjoy this delicious dish.

Lauki (Bottle Gourd’s) Ke Kofte

Things you need:-
500- Grams of bottle gourd
2 - Table spoon of gram flour or besan
100 - Grams of oil for frying
4 tea spoon of coriander powder
2 – Big onions
1 inch piece of ginger
4 – Cloves of garlic
1 - Tea spoon of cumin seeds
1 tea spoon of turmeric powder
1 tea spoon of red chili powder
2 green chilies
1 tea spoon of dry mango powder
2 big tomatoes
1 tea spoon of curd
1 tea spoon of garam masala
A bunch of Green coriander leaves

How to make this delicious kofta:-
Grate the lauki and cook it for about 5 to 10 minutes in presser cooker. Then press with hands and take out all the water from it. If you think you can add ½ cup of water at the time of boiling. Make a paste of green chili and ginger. Now add gram flour, coriander powder, dry mango powder and ½ tea spoon of ginger past in to the lauki, and make balls from it.
Heat oil in a kadai and deep fry them. Make a paste of onion and also make puree on tomatoes. Heat oil in a kadai and add cumin seeds, ginger garlic paste, and then put onions paste stir fry it till golden brown then add tomato puree. Add curd and all spices into it. Add little water if required. Add koftas into it. Serve with garnishing with coriander leaves.

Special Kalmi Bade

Things you need:-
125 grams of gram dal)
125 grams of urad dal
1 inch pieces of ginger
2 green chillies
1 tea spoon of dry cotiander seeds
½ tea spoon of cumin seeds
Salt as per your taste
20 grams oil for frying

How to make this delicious recipe:-
Wash the gram dal and urad dal and soak them in to the water for about eight hours. Then blend this soaked dal it in a mixer grinder also make a paste of ginger, green chillies, green coriander leaves and cumin seeds in it. Now blend the dal and add all the masala in it. Now make long and round shaped badas.
Heat the oil in a kadai and deep fry them in it. Do not fry them properly take out them when half done. Then make four pieces of it and again deep fry them till they becomes crispy or golden brown. Serve hot with chutney.

Thai Vegetable Curry
Things you need to cook this recipe:-
Butter as required
10 – Grams of Thai ginger
10 - Grams of lemon grass (thin layer of ripe lemon covering)
30 – Grams of green coriander make a paste of it
30 – Grams of green chili make a paste of it
200 - milli grams of coconut ki cream
150 – Grams mixed vegetables
50 – Grams of brinjol fry them
Thai chili paste as per your paste
Salt as per your taste
Some basil leaves

How to make this recipe:-
Take some vegetables according to the season (take the vegetables which are available). Cut the in a similar shape and size. After washing boil all the chopped vegetable. Now heat the butter in a pan. Grate the Thai ginger and lemon grass and put it in to the heated butter. Now cook it for 2 minutes, and then adds Thai chili sauce and again cook it for 3 minutes. Then add all the boiled vegetables in to it and again cook it for some times, it will about 5 minutes. Add salt as per your taste and then add coconut cream in it. Then add fried brinjol and some basil leaves. Serve this Thai vegetable curry with rice. It is a Thai food.