2 tsp sprouted chawli (bajra\ lobhia)
2 tsp sprouted kala chana (brown chick peas)
2 tsp sprouted moong (whole green gram)
2 to 4 tsp soaked soyabeans for 4 hours
2 tsp soaked chana dal (split bengal gram) for 2 hours , 100 grams rice flour (chawal ka atta)
100 gms soya flour
2 potatoes, boiled , peeled and mashed and 1 teaspoon cumin seeds (jeera)
50 gms home made butter
salt and chilli powder to taste
5 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
oil for deep-frying

Method :


Grind soya bean and chana dal with all the sprouts in a mixie using a little water.Tie the rice flour in a cloth and steam it in a steamer for five minutes.Remove and mix with soya flour, mashed potatoes, sprouts and dal paste and all the other ingredients.Knead to soft dough. add water or more soya flour as needed to make the dough soft.Take small quantities of the dough and put it into a chakli or muruku mould and press into hot oil.

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soan papdi


1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet


 Sift both flours together.Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container. 

aratikaya vepudu- Raw babana fry


    Raw Bananas – 2(500gms)
    Red Chili Powder – 1tsp
    Turmeric Powder – 1/4tsp
    Salt to Taste
    VepuduKaram– 1 1/2tsps
    Oil – 10tsps


    Wash the bananas. Take water in a bowl and add salt. Mix salt and keep this bowl aside. Peel the bananas and cut them into cubes. Add these cut banana cubes to the salt water. Take a microwave safe bowl. Drain the banana pieces from salt water and add them to the microwave safe bowl. Add some water to the pieces and place this bowl in the microwave oven covering it partially. Cook the banana pieces on high power for 7 minutes. Allow 5 minutes standing time and remove the bowl from the oven. Drain all the water from the cooked banana pieces. This can be used as vegetable stock.Heat a pan and add oil to it. When oil is hot add the cooked banana pieces. add turmeric powder and salt. Mix well and cook covered on slow flame for 5 to 7 minutes or till the pieces are fully cooked. Remove the lid and cook for a minute. Add vepudukaram and red chili powder. Mix well and fry for a minute till dry. Transfer the Vepudu to a serving bowl and serve hot with pln rice.

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    ugadi pachadi-ugadi special ugadi pachadi recipe telugu new year ugadi pachadi


    75gms New Tamarind
    250 Gms Jaggery (Chopped Or Grated)
    2 Tablespoons Sugar
    1 Teaspoon Saunf(Fennel Seeds)
    1/4 Small Cup Poppy Seeds
    1 Cup Grated Dry Coconut
    1/4 Cup Grated Raw Mango
    1/4 Cup Neem Tree Flowers
    1 Cup Roasted Chanadal (Putnalapappu)
    Around 6 Glasses Of Water
    Deseeded Cantaloupe (Karbhuja) Seeds(Optional)
    Deseeded Watermelon Seeds(Optional) 


    Wash and Soak the tamarind in 1 glass of water for 1 hour. Extract the tamarind juice from the soaked tamarind using water.Strain the tamarind using a fine mesh. Now add the remaining water, saunf, poppy seeds, grated coconut, grated mango, neem tree flowers,roasted chanadal, jaggery, cantaloupe and watermelon seeds. Mix well until the jaggery dissolves completely. Allow it to sit for 30 mins so that all the flavors blend together. Serve cold.


    Ideally ugadi Pachadi is made in a mud pot.

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    tamato ketchup


    Tomatoes - 3 kgs
    Sugar -  500 grams ( 2 1/2 कपcup)
    Black salt - add to taste (4 tsp)
    Sauntth(fennel) powder - 3 tsp
    Garam masala - 1 1/2 tsp
    Vinegar - 4 tbsp (50 grams)


    wash and cut tomatoes into 4 halves.Fill a utensil with the tomato pieces, close with a lid and boil on a low flame. Stir with a spoon regularly to avoid tomatoes from sticking to the bottom of the utensil. When tomatoes turn soft turn off the gas.Mash the boiled mixture and filter using a steel strainer, grind the remaining tomato pieces in a mixer then put them on the strainer and filter by pressing with a spoon. Only the tomato skin and seeds should remain in the strainer, throw these away.Place the utensil with the filtered tomato pulp on the gas to make it thick. After the pulp comes to boil and gets thick add sugar, black salt, Sauntth powder and garam masala. Regularly stir the ketchup which is cooking to prevent it from sticking at the base. Cook the tomato sauce till it becomes sufficiently thick in textur Turn off the gas.Home Made Tomato Ketchup is ready, cool the tomato sauce, add vinegar and fill in a clean, dry glass bottle.

    Mamidikaya pulihora(ugadi special)-tangi mago rice

    1. 2 Medium Sized Cups Fine Rice
    2. 1.5 Medium Sized Cups Grated Unripe Mango
    3. 4 Medium Sized Green Chillies Cut Into Vertical Slices
    4. 1 Table Spoon Curry Leaves
    5. 1.5 Table Spoon Minapappu ((Urad Dal)
    6. 1/4 Tea Spoon Turmeric
    7. 1.5 Tea Spoon Ginger Garlic Paste
    8. 4 Red Chillies
    9. 1.5 Tea Spoons Salt
    10. 1/2 Tea Spoon Jeelakarra (Cumin Seeds)
    11. 1/2 Tea Spoon Avalu (Mustard Seeds)
    12. 4 Table Spoons Oil

    Boil 2 Cups of Rice in 3.5 Cups of Water until Rice is almost cooked. Ensure that Rice is not overcooked and gets sticky, Rice should be well cooked and shouldn't be sticky.Transfer the cooked Rice to a big plate and let it cool.Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves, Green Chillies to it. Fry them for a while and add Minapappu (Urad Dal). Fry the ingredients until Minapappu turns light golden brown color and add Ginger Garlic Paste. Fry the ingredient 2-3 minutes and Turmeric powder and turn of the heat immediately. While the Oil is hot add grated Mango and keep it aside.Add Salt to the Rice and mix the Fried Oil ingredients in the Rice.Mix well and serve.
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    orange-butter milk rolls

    • 2 C lukewarm water
    • 1 C buttermilk
    • 1 1/2 Tbsp yeast 
    • 1 1/2 Tbsp salt
    • 1/3 C white sugar
    • 6 1/2 C AP flour
    • 1 C  dried cranberries
    • zest from two large organic oranges
    • butter 
     Mix all the dry ingredients together.  Mix in the cranberries and orange zest.  Mix in the liquids; keep going until ALL the flour is incorporated.  Cover loosely and allow to rise until the dough rises and collapses ,2-5 hours. It's much easier to use the dough when it's allowed to cool in the fridge overnight, but you can go on to the next step right away if you need to.Shape the dough, and put it in your greased baking pan.  Allow to rise for at least an hour.  Twenty minutes before you're going to bake the rolls, preheat the oven to 375F.  Bake the rolls on a center rack for 30-45 minutes, until golden brown.

    lemon grass chicken-thai recipe


    • 4-5 chicken legs 
    • Juice of 1-2 lemons 
    • 1 tsp ginger paste 
    • 1 tsp garlic paste 
    • Salt - to taste 
    • Pepper - to taste 
    • 2 tsp honey
    • Oil - for shallow frying
    • 4-5 Tbsp water 
    • A bunch of fresh lemon grass


      Marinate the chicken in lemon juice, ginger paste, garlic paste, salt and pepper. Heat some oil in a non stick pan, add the chicken marinade and stir for a few minutes.Drop in the lemon grass, mix and add the water. Cover and simmer for about 20 mins or till chicken is done. Now add the honey, mix well and cover again for a few minutes.Serve the chicken with a lemon wedge.

    peda-utharpradesh special sweet


    • 1/2 kg khoya(KOVA)
    • 60 gm ghee 
    • 1/2 kg powdered sugar 
    • 1/8 tsp elaichi powder 


         Make fresh khoya at home also by just continuously boiling and stirring milk till it becomes thick. The khoya is cooked when milk becomes dry-lump like.Put the ghee and khoya in a pan and saute till brown.Mix in the elaichi powder and leave to cool.When cooled down, mix in the sugar till well blended.Form into desired sized rounds and serve.

    prawn coconut fry-kerala special


    • Prawns- 250 gm
    • Red chilly powder - 1 tsp
    • Turmeric powder - 1/4 tsp
    • Ginger - A small piece
    • Green chillies - 3 nos (chopped)
    • Garlic pods - 4 nos
    • Curry leaves - 2 string
    • Salt to taste
    • Grated coconut -1/2 cup
    • Crushed dried red chilly - 4nos
    • Shallots ( sliced ) - 5 nos
    • Coconut oil - 5 tsp
    • Water - 1 cup
    • Kudampuli ( Gambooge ) - 2 pieces
    • Mustard seeds - 1/2 tsp


      Clean the prawns and marinate it with 1/4 tsp turmeric powder and little salt and keep it aside for about 10-15 minutes.Heat Coconut oil in a pan and add mustard seeds and when it pops up, add curry leaves and crushed dry red chillies and fry for one minute.Add sliced shallots, chopped green chillies, crushed ginger and garlic and saute till shallots become soft and transparent. Then add prawns along with water, grated coconut , red chilly powder, kudampuli and enough salt and cook covered for about 10 minutes in a medium flame.After 10 minutes cook uncovered for another 2min till the thoran becomes dry and then remove from the flame.

    kiwi pastry kiwi pastry recipe


    100g butter
    150g sugar
    50g sour cream
    3 eggs
    1tsp Lemon zest
    210g cake flour
    1tsp baking powder


    Wash and cut kiwis into small sizes.Grease with butter and line the base of cake tin with baking paper.Beat butter, sugar till pale and fluffy.Add in yogurt and mix well.Add egg one at a time, combine well.Fold in flour and baking powder and lemon zest slowly combine and mix well.Pour cake batter into prepared pan and smooth out the top.Arrange kiwis on top of the cake batter – decorate this to make it nice and pretty.Bake at preheated oven at 180c for 60-80mins or until a skewer comes out clean.Dust the cooled cake with some icing sugar.and serve it as cool.

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    dhaba style daal dhaba style dal tadka dhaba style dal fry

      urad dal - 1/4 cup (kandi pappu)
      Moong dal - 1/4 cup (pesara pappu)
      Channa dal - 2 tbsps (senaga pappu)
      Green chilies - 2, slit length wise
      Ginger, finely minced
      Haldi - 1/4 tsp (turmeric pwd)
      Coriander seeds - 1/2 tsp (crushed)
      Tomato - 1, chopped
      Ghee - 3 tsps
      Cumin seeds - 1/2 tsp
      Hing - large pinch (inguva)
      Dry red chilies - 1 or 2
      Red chili powder - 1/2 tsp
      Curry leaves


              In a pressure cooker, add 2 cups of water and add the three dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to till you get the consistency of your choice.Remove onto a serving bowl and keep aside while you prepare the tempering.Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and turn off heat and pour this over the dal.
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                1 cup maida
                2 tsp besan
                1/2 cup plain yogurt, beaten 
                1/2 cup water
                1 pinch baking soda
                500 ml ghee or 500 ml oil
                500 ml sugar syrup

                Dissolve the yeast in warm water and let it sit for about five minutes.Mix the flour, besan (gram flour), oil, and sugar together.Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.Set the batter aside and let it sit in a warm place for one hour.Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.Boil the sugar and water together. Add the lemon juice and saffron and close the heat. Making Jalebis:
                Heat the oil in a flat frying pan . Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty ketchup or mustard.Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.Fry the Jalebis until golden-brown on both sides.Transfer into the warm syrup.Let jalebi soak in the hot syrup for a few seconds and take out.Serve hot.

                spicy mushroom soup spicy mushroom soup recipes spicy mushroom soup thai spicy mushroom soup indian


                1/2 cup roughly chopped cabbage
                1/2 cup roughly chopped carrots
                1/4 cup chopped celery
                2 tbsp chopped spring onions
                3 to 4 cauliflower florets
                4 cups vegetable stock
                2 tbsp oil
                1 tbsp finely chopped garlic
                1 tbsp finely chopped ginger
                1 tsp finely chopped green chillies
                2 tbsp finely chopped cabbage
                2 tbsp finely chopped cauliflower
                2 tbsp finely chopped capsicum
                2 tbsp finely chopped carrots
                2 tbsp finely chopped tomatoes
                1 tbsp finely chopped mint leaves
                1/2 tbsp finely chopped coriander
                2 tbsp cornflour dissolved in 1/2 cup water
                salt to taste
                1 tbsp soy sauce
                1/4 tsp black peppercorns powder
                fried noodles

                For the vegetable stock:
                Heat 6 cups of water in a kadhai, add all the vegetables and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.

                For the soup:
                Heat the oil in a  kadhai on a high flame till it smokes.Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.Add the cabbage, cauliflower, capsicum, carrots and sauté on a high flame for 1 to 2 minutes.Add the tomatoes, mint leaves and coriander, mix well and sauté on a high flame for 1 minute.Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.Add the salt, soya sauce, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.Add the pepper powder and mix well.Serve immediately topped with fried noodles.
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                Namakpara-holi special recipe

                1/2 cup maida
                1/2 cup whole wheat flour
                2 tsp semolina flour
                3/4 tsp Salt
                1/4tsp ajwain
                2 tsp oil
                About 1/3 cup water
                Oil for  fry
                Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.Add water to make smooth dough. Cover with damp cloth and set aside at least for ten minutes.Knead the dough for another minute and divide in two equal parts.Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.Prick them with a fork all over the rolled dough, cut them in your desire shape.Heat the oil in a frying pan on Fry the namak paras until both sides are light golden-brown.After namak paras come to room temperature they should become crisp.

                Mawa Gujiya-holi special recipe


                2 1/2cup maida
                 250 gm thickened milk (mawa)
                1 cup sugar
                1/2 tsp elaichi
                10 badam 
                 10 kishmish
                ghee for deepfry

                Fry thickened milk in a pan until it turns light brown and then remove it from the flame. Grind sugar to a powder. Finely chop almonds. Mix sugar, almonds, raisins, cardamom powder and thickened milk.Keep in mind that sugar is to be added only when thickened milk gets cooled. Add 5 tbsp ghee in thickened milk and knead into hard dough with water. Make small rounds of it and roll them into small chapattis. Take 1 tbsp thickened milk and spread on the chapattis. Put some water on the corners so as to seal them and then press them with your fingers. Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
                Take them out and store the mawa gujiyas.

                bhang ki lassi-holi special recipe


                15 gms  bhang 
                2 Cups warm whole milk
                1/2 Cup sugar
                1 tbsp Coconut milk
                1 tbsp Almonds, chopped
                1/8 tsp Ginger, powdered
                1 Pinch garam masala
                1/2 tsp Grenadine
                1 Cup water

                Take a pan and bring water to a boil.Now add bhang to it. It it simmer for about 7 to 10 mins and close the flame and strain it. With the help of a 2 tblp of milk grind the strained bhang. Repeat this process several times. Add some more milk to the bhaang and grind it along with the almonds. Repeat this several times.
                Strain this mixture and pour the milk, coconut milk, grenadine and boiled water into a pan.
                While stiring add ginger, sugar and garam masala to the above prepared bhang mixture
                Cool it in the refrigerator for few hours before serving the bhang lassi.
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                bengali fish fry recipe

                  Lemon juice
                  Salt and ground black pepper
                  Onion, ginger and green chili paste
                  Beaten eggs
                 Bread crumbs
                 Oil for frying
                 Cut the fish into thin slices. Mix the fish slices with salt, pepper, lemon juice and the onion-ginger-chili paste and allow to marinate overnight in the refrigerator.Pour the beaten egg over the marinated fish slices and mix well. Coat each fish piece with bread crumbs.making sure each one has enough onion-ginger-chili paste stuck to it.Deep fry 2-3 at a time till golden brown, Serve with colorfull salad.

                rajasthani bhindi


                1/2 tsp onion seeds
                 salt to taste
                1/2 tsp red chilli powder
                250 gms ladyfingers
                 3 tsp besan
                1 tsp cumin powder
                4 green chillies
                1 tsp coriander powder
                1 1/2 tsp fennel seeds
                 1 tsp dry mango powder
                1/4 cup oil
                1 tsp garam masala powder
                1/2 tsp turmeric powder
                1/4 tsp cumin seeds
                • Wash and wipe the ladyfingers.
                • Snip off the two ends and slit on one side.
                • Mix everything besan, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
                • Mix in a tblsp of oil and salt and mix well.
                • Stuff this masala into the ladyfingers.
                • Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
                • Mix in ladyfingers and stir fry for 5 minutes, stir fry stirring till they are cooked.
                • Uncover and stir fry till the ladyfingers are crisp.
                • Serve hot.

                avial-acidity free curry avial recipe


                1/2 cup Grated coconut
                5 Green chilies
                1/2 tsp Cumin seeds
                1cup Yam Thinly sliced into 11/2" length pieces
                1cup Cucumber Sliced lengthy into 11/2" length pieces
                1cup Snake gourd Sliced into 11/2" length pieces
                1/4cup Carrot Sliced into 11/2" length pieces
                1/2cup Long runner-beans sliced into 11/2" length pieces
                2 Drumstick cut into 2" length pieces
                Curry leaves
                3 tblsp Coconut oil
                1 Raw bananas sliced into 11/2" length pieces
                Raw mango pieces
                1/2 tsp Turmeric powder
                Salt to taste


                • Grind coconut with green chilies and cumin seeds in paste and keep it aside.
                • Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
                • When the vegetables are cooked, add turmeric powder, salt and mix well.
                • Put bananas and mango pieces in cooked vegetables and cover the vessel.
                • When steam comes out, add the coconut paste and stir well.
                • Remove from fire and garnish it with curry leaves .
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                  chicken-egg with crispy noodle


                  225g boneless chicken breasts cut into strips
                  1 free-range egg white
                  2 tsp cornflour
                  1 tsp salt
                  225g/8oz fresh thin egg noodles
                  350ml/13fl oz groundnut or peanut oil
                  2 tbsp Shaoxing rice wine or dry sherry
                  1½ tbsp oyster sauce
                  1 tbsp light soy sauce
                  200ml chicken stock
                  1 tsp salt
                  1tsp freshly ground black pepper
                  1 tbsp cornflour, mixed with 1½ tbsp water
                  3 tbsp finely chopped spring onions
                  ½ tsp freshly ground white pepper


                  For the chicken, place the chicken strips into a bowl and add the egg white, cornflour, salt and pepper. Mix well until the chicken is evenly coated, then cover the bowl with cling film and chill in the fridge for at least 20 minutes.For the noodles, blanch the fresh egg noodles for 2-3 minutes in a large pan of boiling salted water, or until just tender.  Drain well and set aside.Heat a frying pan over a high heat, then add 1½ tablespoons of the groundnut or peanut oil. Evenly spread the drained noodles over the base of the pan, then turn the heat to low and allow the noodles to gently fry for 4-5 minutes, or until golden-brown and crisp on the bottom.Gently flip the noodles over, adding another 1½ tablespoons of the oil to the pan. Cook for a further 3-4 minutes, or until the noodles are golden-brown and crisp all over. Remove from the pan and drain on kitchen paper.Heat a wok over a high heat and add the remaining groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the marinated chicken strips and stir-fry quickly for 1-2 minutes, or until the chicken is sealed all over. Drain the chicken and set aside, discarding the oil.Clean the wok and place back over a high heat. Add the rice wine, oyster sauce, soy sauce, chicken stock, salt, and the black pepper. Bring the mixture to the boil, reduce the heat, stir in the cornflour mixture and Return the chicken pieces to the wok and stir to coat in the sauce.To serve, place the crispy noodles on a serving plate and spoon over the chicken and sauce. Garnish with chopped spring onions.

                  banana fruit custard cream banana fruit custard cream recipe

                  400 m lWhipped Cream
                  2 tbsp Sugar
                  2 Bananas pureed
                  1 chopped Green Apple
                  2 Kiwis sliced
                   8 Strawberries

                   Combine cream with sugar and banana puree.Fold in apple, kiwis and strawberries reserving some for garnish, Fill the cream into martini glasses, garnish with reserved fruits and refrigerate till chilled and Serve.
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