Delicio Recipe List

The carrot is a root vegetable, usually orange or purple, red, white, and yellow in colour, with a crisp texture when fresh. Carrots can be eaten in a variety of ways. The simplest way of eating is raw carrots, as carrots are perfectly digestible without cooking. They may be even chopped & boiled, fried or steamed, and cooked in soups and stews. A well known dish is carrots julienne (carrot cut into long thin strips). Well here is the recipe for Crunchy Salad, using carrot juliennes. Ingredients: 2 carrot, cut into juliennes 1 cucumber, cut into juliennes 1 capsicum, finely chopped 2 tomatoes, finely chopped 1/2 cup boiled corn salt to taste freshly ground black pepper 2 tsp lemon juice Procedure: Combine the vegetables & corn in a bowl. Add salt, pepper & lemon juice. Toss and mix well. Arrange on a serving bowl. Enjoy your crunchy salad.. Making my son eat vegetables is a daunting task, moreover if he thinks bunny is only supposd to eat carrots...My mission was accomplish...

I really enjoy Mark Bittman's blog. He has a lot of good recipes and really good advice from time to time. Last night I made Cream of Spinach Soup, which I got from his blog. It was absolutely delicious, and I will bet that the 1/4 cup or so thats left over will be on daughter # 3's mind as soon as we get home today. 1 # spinach (I used frozen. I would not recommend canned at all) onions (he calls for spring onions or scallions, I had regular "spanish onions, and diced them up fine) 3 cups homemade chicken stock Bring to a boil, reduce heat to barely a simmer, cook about 10 minutes. Add a pinch of nutmeg Kosher salt Blend the soup. (I used a hand blender, worked great) Add a cup or so of cream, or as in my case, half-n-half Slurp!

The following sweets are going to the Mithai Mela , hosted by Srivalli of Cooking for all seasons ... Sooji Halwa Motichoor ke Laddoo Semai Payesh Lobongo Lotika Misti Singara Peragi Moong Daal Laddoo Gulab Jamun Malpoa Caramel Pudding Steamed Chocolate Pudding Chocolate Fudge Cake

Delicious creamy mushroom soup accompanied with buttered garlic bread, a heavenly treat for a chilly winter's day / night...Adding cream makes this a filling dish....Here's how to make.... Ingredients: 2 cups fresh button mushrooms, finely chopped 1 onion, finely chopped 1 tbsp cornflour 1 tbsp garlic 1 tbsp butter 3 cups water 1/2-1 cup cream, whipped salt (to taste) freshly ground black pepper (to taste) 1 bunch fresh corinader leaves, chopped Procedure: Mix cornflour in 1/2 cup cold water (ensure that there are no lumps) and keep aside. In a microwave safe bowl, microwave butter at 100% power for 30 secs. Add chopped onion & garlic. Microwave for 2-3 mins at 100% power. Add chopped mushrooms, salt and pepper and water. Microwave at 100% power for 6 mins. Stir in between (after an interval of 2 mins). Add the cornflour mixture and microwave at 100% power for 2 more mins. Add whipped cream and garnish with a spoonful of butter and chopped coriander leaves. Serve hot with...

According to "ayurveda" all foods are divided into 3 categories "rajasik", "tamasik" and "saatvik". It is believed that the food we eat, decides the quality of our minds and even health of our bodies. Saatvik food consists of lightly cooked vegetables with bare minimum spices, fruits, nuts, honey, milk and milk products. Jain cuisine follows saatvik cooking and certain foods like potatoes, ginger, onions & garlic are strictly prohibited. Chillah is basically a Rajasthani recipe. I have modified my mother's recipe of soru chakli, a type of pancake prepared with wheat (atta). and she used to call it "gola roti", meaning wheat flour (atta) batter made with water. I changed the dish by adding flour (maida) & besan sometimes adding chopped vegetables. Here is the recipe for Besan Chillah, good & nutritious and also helps in reducing body fat...Instead of plain roti / chappati, one can take Besan Chillah during lunch / dinner ...

Mango Milkshake, another delectable & refreshing summer drink. As I found out while doing this, there is no fixed measurement and I added the ingredients based on the sweetness of the mangoes and the thickness of the drink....You can also modify as per your wish...Here is the recipe.... Ingredients: 2-3 mangoes / 2 cups cubed mangoes 500 ml / 2 cups chilled milk 4 tbsp sugar (to taste and as per sweetness of mangoes) crushed ice cubes / ice cubes few cubed mangoes, for garnishing Procedure: Blend all the ingredients in a blender until mango pieces get crushed to a smooth puree. Pour in serving glasses. Add ice cubes / crushed ice and chopped mangoes. Serve chilled. Enjoy!! Tips: While serving pour a little chilled milk on top. Do not stir. I particularly like the way the milk forms a pattern. You can also add a stirrer while serving. You can even add whipped cream / vanila ice-cream to have a more creamier milkshake. Sending this to 15 mins cooking , event hosted by Mahimaa of Ind...

I made 5 1/2 qts of chicken stock saturday. I used a "recipe" (if it can be called a recipe, maybe its more of a method) from a guy named Michael Ruhlman, who is a food writer, and who has written a book called "Ratio" which I will be mentioning here on my blog in the following weeks. Anyway, he suggests using a turkey carcass. I didn't have one, but I did have quite a few chicken backs. When I make chicken, I frequently do not use the backs. Not much meat, WAY too many bones. I save them in a bag in the freezer, and when there's enough (backs and time) I make stock. This time I used Mr. Ruhlman's method and I really like it! Isuggest you try it too! I have been on a "soup kick" for the last week or two, making vegetable soups, just adding some of this and some of that until it looks good. I will try to get a "recipe" written up for one or two of them so you can try them out.

One of my favourite vegetarian items is any paneer dish. I just love to gorge on paneer tikkas, palak paneer, kadhai paneer, matar paneer, paneer pakora, paneer butter masala, yummmm, the list in endless. Paneer is a basic source of protein for the vegetarians other than lentils. Here is the recipe for Hariyali Paneer Tikka, a vegetarian?s delight & tempting appetizer / snack, prepared with paneer (fresh cottage cheese) and marinated in yogurt. Ingredients: 500 gms paneer, cubed / diced 1 big capsicum, de-seeded & diced 2 red & firm tomatoes, de-seeded & diced Marinade: 1 cup hung curd / yogurt 1 tbsp coriander leaves, chopped 1 tbsp mint leaves, chopped 4-6 green chilies, paste 2 tbsp onion paste 2 tbsp garlic paste 2 tbsp ginger paste ? tsp turmeric powder ? tsp garam masala powder 1 tsp roasted caraway seeds powder (shahi jeera) 1 tsp chat masala powder salt to taste 2 tbsp white oil juice of 1 lemon Procedure: Beat the curd and combine the other ingredients of the...

The dehydrated shredded flesh of coconut, known as desiccated coconut is often used as a substitute to grated coconut in food preparations like curries, cakes, sweets and chutneys. Desiccated coconut powder can be obtained by drying ground / shredded coconut kernel after the removal of brown testa. Sri Lankans love their food to be hot & spicy. Pol (coconut) Sambol is another favourite dish prepared from desiccated / grated coconuts mixed with chillies. I wrote about SriLankan traditional rice recipe ( Kiribath ) in my earlier post, which I served with Pol Sambol. Here is the recipe... Ingredients: 2 cups desiccated coconut / grated fresh coconut 2-3 tbsp hot milk 1 tsp salt 1 medium lime / 2 tsp lemon juice (to taste) To grind: 2 small onions, finely chopped 1 clove garlic 1 small green chillies, finely sliced 2 tsp dried shrimp powder 1-2 tsp red chilli powder 1 tsp black pepper powder Procedure: Grind all ingredients as mentioned in ?to grind? to form a coarse mixture. Take the...

SriLankan cuisine mainly consists of boiled / steamed rice served with curry. A popular rice dish in every SriLankan household is Kiribath. Kiribath (milk rice), is a traditional Sri Lankan dish prepared by cooking rice with coconut milk. In the Sinhala language, kiri means "milk" and bath means "rice". More on Kiribath: Kiribath is an essential dish for any auspicious moment. It is very commonly served for breakfast on the first day of each month and is a very important aspect for the Sinhalese in celebrating the Sinhala and Tamil New Year. Kiribath is cooked and served as the first meal after the dawn of the new year. The recipe for Kiribath is very simple. After the rice is cooked in boiling water for about 10-15 mins, the coconut milk is added and cooked again until the liquid is absorbed. Often other ingredients like sesame seeds / cashew are added. Kiribath is usually served with Lunumiris (a mixture of red onions and spices). It is also consumed with jagger...

Dahi vada (also known as thayir vada in Tamil and perugu gari in Telugu, mosaru vade in Kannada and Doi Boda in Bengali) is an Indian chaat, prepared by soaking vadas in thick yogurt (dahi / doi). It is a great starter or can be served as a cold appetizer, prepared from lentil (black gram / urad dal) based fried balls soaked in yogurt mixture and sprinkled with spices like chilli powder, roasted cumin powder, chaat masala, rock salt (kala namak), grated coconut, chopped coriander leaves and often served with tamarind chutney. The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, soak the vadas for at least a couple of hours before serving. Here is my version of preparing Doi Boda... Ingredients: 1 1/2 cups black Urad Daal without skin (black lentils) 3 cups curd / dahi / yoghurt (ensure that curd is not too sour) water (to make curd mixture) 1 1/2 tsp sugar 2" piece of ginger grated 2-3 green chillies (to taste), finely cho...

An omelette / Omelet is a preparation of beaten egg often served folded with fillings like cheese, vegetables, meat or some combination of the above. To obtain a fluffy texture, whole eggs or egg whites are usually beaten with a small amount of milk / cream, or even water (the bubbles of water are what make the omelette light and fluffy). Traditionally, omelettes are partially cooked on the top side and not flipped prior to folding. Egg foo young / egg fooyung is an omelette dish found in American Chinese cuisine. The name comes from the Cantonese language, and may be related to the Fu Yong flower, Hibiscus mutabilis. Generally this dish is prepared with beaten eggs, chopped vegetables and minced meat (pork, shrimp & chicken). The classic Egg Foo Young recipe stated using cooked ham, I modified the recipe by adding milk and more vegetables like capsicum & tomatoes and using shredded chicken (I had some leftover chicken pieces) instead of ham. Ingredients: 4 eggs ? cup milk ? ...

Caramel pudding is a continental dessert and also a much loved dish all over India, specially in the Western India....It can be steamed in a pressure cooker or baked in the oven. Stating the recipe (serves 4) as done in a pressure cooker. Though I had to prepare quite a number of times before serving a perfect & set caramel pudding...... Ingredients: 500 ml full cream milk 5 tbsp sugar (ratio is 500 ml milk : 5 tbsp sugar : 3 eggs) 2 tbsp cornflour 3 eggs 1 tsp vanilla essence pinch of salt (optional) chocolate shavings, whipped cream (for garnishing) Caramel coating 2 tsp sugar 2-3 tsp water Procedure: Take a bowl, add cornflour and 2 tbsp cold milk. Mix well to remove lumps. Boiling milk: Put a pan, add milk and sugar. Bring to a boil by stirring continuously until all the sugar is dissolved. Just when the milk starts to boil, simmer and add the cornflour-milk mixture, immediately stir and mix well. Now alternatively increase the flame and simmer for few more mins, until the ...

Chaat is a type of mouth watering and popular roadside snack all over India, sold by street hawker in food cartss. These days there are specialized ?chaat? shops? The word chaat means to taste (to lick) as the Chaat dishes make you lick your plates clean, hence the name?They are so yummy that just by thinking about them makes my mouth water! Traditionally, chaats are served which may vary from region-to-region and also vary as per taste of the people (us of course!!!)?But if you are making them at home, you can let your imagination turn wild and prepare a chaat recipe as per your liking with as many ingredients available at hand? If you do not have time to make Papdi, you can always buy ready made packets of Papdi (papri) from the Bhujiwala (Mithai Shops). Papdi Chaat, is made of crispy wafers garnished with a delicious combination of potatoes, tomatoes, chickpeas, yogurt and flavored with spices and red & green chutneys. Ingredients: Papdi: (Use a pack of 250 gms ready made papdi...

A Milkshake is a sweet, cold beverage which is made from milk, ice cream / iced milk and sweet flavorings like fruit syrup / chocolate sauce and sometimes served with whipped cream for a richer taste. Milkshakes are usually served in a tall glass. 3 popular milkshake flavors being vanilla, chocolate and strawberry. Here is a simple version of chocolate & ice-cream milkshake, with ready & available ingredients at home. Believe me, you will just wait and watch your kids finish this delectable drink during the summer time and even asking for more? Ingredients: 3 - 4 tsp chocolate syrup 4 scoops vanilla ice cream 2 cups chilled milk crushed ice / Ice cubes Proedure: Place ingredients into a blender, cover and blend the ingredients on high until ice cream is dissolved and you have reached the desired consistency (Add three parts ice cream for every one part milk for a thick shake). Pour into tall serving glasses and serve with crushed ice / ice cubes, whipped cream or shavings of ...

Sooji (Semolina) halwa is a sweet dish, usually made with wheat semolina, sugar / honey and ghee / vegetable oil. Raisins (kishmish), dates (khajur), or other dried fruits (cashewnuts, pistachios & almonds) are often added to the halva. The classic proportions of semolina halwa are 1:2:3:4, i.e. 1 part fat (ghee / vegetable oil), 2 parts semolina, 3 parts sweetening agent (sugar / honey) and 4 parts of water. Though you can always modify as per your taste, like increasing the sugar a little, if you like your halwa extra sweet. In Bengali Cuisine, there is another version of sooji halwa known as mohan bhog (i.e. prasad offered to lord krishna), where milk is used instead of water. I prepare this halwa by mixing both recipes for a delicious texture & taste. Well some informaion on Semolina and Halwa.... Semolina is the purified middlings of Durum wheat, used for breakfast cereals and puddings.Semolina, is known as Suji in North India, Sooji in Eastern India and Rava / Ravey in...

Motichoor laddu / Boondi laddu is a sweet Indian delicacy made from grilled gram flour flakes (boondis) which are sweetened, mixed with dried fruits, pressed into balls and fried in ghee. Motichur Laddos are generally used in auspiciuous / traditional occassions like weddings, engagements, births etc. It gets the name Motichoor Laddoo (Moti means bead / pearl in Hindi) / Boondi Laddu (drops / droplets are known as Boond in Hindi) Ingredients: 500 gms besan (gram flour) 1/3 cup (60 ml) milk 500 gms sugar 500 ml water 1 tbsp pistachios (pesta), finely chopped 1 tbsp cashewnuts (kaju), finely chopped 1 tbsp raisins (kishmish) 2 tsp green cardamom (chhoti elaichi) powder 2-3 drops of orange-yellow food colour ghee for frying Procedure: Sieve besan. Add 2 tbsp of ghee, food colour, milk and just enough water to form a smooth batter (ensure that there are no lumps). Make a thick batter (check consistency by dropping batter to a bowl, if its poring easily, add little besan and if its taking m...

This is so easy and delicious! You need a 9X13 pan. Set your oven on 350*. Take a stick of BUTTER and melt it in the pan. Now put brown sugar over the butter. "Some." I really don't measure it, just eyeball it. Enough to soak up most of the butter. Now, open a can of pineapple and drain it into a measing cup. Your going to use a cake mix. Yellow cake. I like the "butter recipe" one. See how much water the recipe calls for, and use the juice from the can in place of the water. If there's not enough juice, add enough water to make up the amount. If your using chunk pieapple, just distribute it evenly. If using rings, you may need 2 cans to make it look right. I like to add a marachino cherry to the centers of the rings when I have them. Now mix up the cake as the directions say, spread on top of the pineapples, bake as directed, and when done, let cool about 5 minutes and turn out onto a cookie sheet.

Cilantro is a herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so whenever any references to "fresh coriander" or "coriander leaves" are made, it is referred to as cilantro) Fresh coriander leaves (dhania patta / cilantro) is one of the most commonly and widely used herb in Indian Kitchen. An all time favourite for garnishing and enhance the visual appeal of a dish. They are used as seasoning in curries, salads & soups and also a must have accompaniment for snacks including chappatis / paranthas. My mother used to make this green chutney and serve with snacks?She used to add roasted peanuts / bhujiya / ganthia and make this chutney in sil ? nora (grinding stone to grind spices to have that authentic taste). I make thi...

Aam Daal (Lentil cooked with raw mango) a perfect dish to relish in summer time....Raw mango is cooked along with daal, which gives the dish a unique tangy taste. A simple dish with a few ingredients........ While browsing I came found varieties of aam daal, but found this recipe (as posted by Sandeepa ) very similar to the one I make at home... Ingredients: ? cup (100 gms) masoor daal (split orange / red lentils) 1 raw mango (kancha aam), peeled & finely chopped 1-2 cups water (as required) ? tsp mustard seeds ? tsp turmeric powder 2 tbsp sugar (as required) salt to taste 1 tbsp mustard oil Procedure: Wash and soak the masoor daal for 10-15 mins. Pressure cook daal with turmeric, a pinch of salt and enough water till 2-3 whistles. Remove from fire, let the cooker come down to normal temp. Pour daal in a bowl and keep aside. Heat oil in a kadhai. Add mustard seeds and let them splutter. Add the chopped mango slices, saute a little. Add the boiled masoor daal and mix well. Cover a...