Anita's Recipes

INGREDIENTS:

1/4 kg Bitter gourd
1 cup besan flour
1/2 cup Semolina flour(sooji or rava)
1 tbsp red chili powder
1 tbsp salt

METHOD:

• Preheat the oven to 200 degrees.
  
• Wash and clean the bitter gourd,make a slit in the center and take out the seeds carefully without cutting it fully.keep aside.
  
• Mix the besan flour,semolina flour,salt and red chili powder in a bowl.
• To this add 2 to 3 tbsp of oil and mix well.
• Stuff each of the bitter gourd with the powder and place it on a baking tray.
• Bake it in an oven for about 30 minutes until it becomes crispy.
• It can also be cooked in a kadai by shallow frying.
• serve hot!
  

INGREDIENTS:

1 ripe banana
1 cup grapes
1 apple
1 ripe mango
1/4 cup strawberry
1/4 cup dry grapes
1/4 cup chopped pineapple
2 tbsp Caster sugar
4 tbsp light brown sugar
a pinch of cinnamon powder

METHOD:

• Peal and chop all the fruits into equal size.
• Mix all the ingredients together and refrigerate for about an hour
• Top it with whipped cream or serve with ice cream.
  

INGREDIENTS:

2 cups Basmati rice
1 cup frozen peas
2 tbsp garam masala powder
1 tbsp dark soy sauce
1 large onion chopped finely
3 tbsp pepper-cumin powder(grind equal quantities of cumin and black pepper)
1/2 tbsp ground white pepper
1/4 cup broken cashew nut and dried grapes
4-5 tbsp oil
salt as required
water as required

METHOD:

• Wash the rice well and drain off the water.
  
• Heat 4 tbsp of oil in a pan and add the pepper-cumin powder and the onion.
• Shallow fry the onion until it becomes golden brown.
  
• Add the peas and heat on low fame until the peas becomes soft.
• Now add the salt,garam masala powder,white pepper powder and soy sauce and mix well.
• Add the rice to this and mix well and remove from fire after a minute.
  
• Heat one tbsp of oil in a pan and add the broken cashew nuts and shallow fry them until golden brown.
• Now add the grapes to this and remove them when the grapes double in size and add them to the rice.
• Pour water just enough to cover the rice and pressure cook it.
• It can also be cooked in a rice cooker.
• Serve hot!
  

INGREDIENTS:

1 pomegranate
2 cups fresh curd
1 tbsp red chili powder
1/2 tbsp pepper
2 tbsp sugar
salt to taste

METHOD:

• Cut the pomegranate into half.
• Beat the curd in a bowl.
• Remove the pomegranate seeds from one half and add it to the curd.
• Now add the salt,pepper,sugar,pepper and red chili powder and mix well.
• Squeeze the other half of the pomegranate into the curd mixture and mix well.
  
• Garnish it with chopped coriander and serve.
  

INGREDIENTS:

For the soup:

3 Fresh cucumbers
1 Small white onion
2 tbsp corn flour
1 green chili
1 1/2 cups milk
1 tbsp white pepper powder
2 tbsp sugar
2 tbsp oil
salt as required
water as required

For baby corn Fries:

10-15 Fresh baby corns
oil for deep frying
salt and pepper as required


METHOD:

For the soup:

• Peel the cucumbers and the onion and grate them finely.
• Heat the oil in a pan and add the green chili,onion and the cucumber and saute for about 2 minutes without browning them.
• Add 2 cups of water to it , pressure cook and allow it to cool.
• Discard the chili and blend the mixture adding more water if required.
• Now pass it through a stainer and heat the liquid until it boils.
• Add the milk and heat it on low flame.
  
• Mix the corn flour in one cup of water and pour it into the soup.
• The soup thickens after a few minutes.If it becomes too thick, then add some water to dilute it.
• Finally add salt and pepper as required.

For baby corn Fries:

• Remove the skin of the baby corn and slice the corn thinly into perfect circles.
• Heat oil in a pan and fry them until golden brown.
• Remove them from them from the pan and drain out the excess oil in them by placing them on paper towels.
• Finally sprinkle salt and pepper on them and mix it well.

TO SERVE:
Pour the soup into bowls and put a few pieces of the corn fries in each bowl.Serve it hot.

INGREDIENTS:

8-10 rotis/chapatis
1 clove garlic
1 small carrot
1 green pepper (capsicum)
2 large tomatoes
1 onion
1 cup finely shredded cabbage
2 green chilies,slitted
2 tbsp garam masala powder
1 tbsp red chili powder
1 tbsp pepper powder
4 tbsp oil
2 tbsp ghee

METHOD:

• Place the rotis on a plate and cut them into small square pieces.
• Heat the ghee in a pan and add these pieces into and and stir fry them on a low flame until they become a little crispy.
• Remove then from the flame and keep it aside.
• chop the onion,green pepper,garlic and tomatoes into fine pieces and grate the carrot.
• Heat the oil in a pan and add the garlic,onion and chili and stir fry till golden brown.
• Now add the green pepper and grated carrot and fry for some more time.
• Then add the cabbage and after a few minutes,add the tomatoes.
• Cook for some time until the tomatoes are soft and well cooked.
• Now add the garam masala,pepper ,chili powders and salt as required and mix well.
• Add the crispy rotis to this mixture and mix well.
• serve hot garnished with coriander leaves.
  

INGREDIENTS:

1 apple
1 glass milk
1 tbsp honey
4 tbsp sugar
1\4 cup water
a pinch cinnamon powder

METHOD:

• Peel and cut the apples into small pieces.
• Blend the apple and water into a smooth paste in a mixer
• Now add the milk, honey and all other ingredients into the blender and blend it for 2 minutes.
• Serve it chilled.
  

INGREDIENTS:

1 bowl(4 cups)boiled rice
4 tbsp vegetable oil
2 cups fresh curd(yogurt)
1 1\2 cups milk
1 cup water
1" ginger finely chopped
5 curry leaves finely chopped
2 green chillies finely chopped
1 cup pomegranate seeds
1 tbsp mustard seeds
1 tbsp urad dal
a pinch of asafoetida powder
1/4 cup dried grapes
4 tbsp finely chopped coriander(for garnish)

METHOD:

• Take the rice in a large bowl ,mash it well and keep aside.
• Heat the oil in a pan and add the mustard seeds and urad dal.
• Add the ginger and green chillies when the mustard seeds start to splutter.
• Mix it well and then add the curry leaves and the grapes.
• When the grapes double in size,add the asafoetida powder and remove the mixture from the fire and add it to the rice and mix well.
• Add salt,water,curd,pomegranate seeds and milk to the rice and mix well.
• Garnish it with the coriander leaves and pomegranate seeds.
  

INGREDIENTS:

1 large green apple
1 cup light brown sugar
2 tbsp sugar
1"piece of cinnamon(or a pinch of cinnamon powder)
2 1/2 cups of water

METHOD:

• Peel and core the apple.Chop it into fine pieces.
• Combine the water,cinnamon and both the sugars and boil them until the sugar dissolves.
• Now add the apple into this and cook it until it becomes soft and tender.
• Remove it from the flame and grind it into a smooth paste after removing the cinnamon piece.
• Cook this on a low flame until the excess water evaporates.
• Cool and refrigerate in an air tight container(can be used for 2 or 3 days).