My Cooking Diary in Android Apps

  As our culture continues its move to a more mobile lifestyle, more and more people are consuming the web on their smart phones & tablets, so making my blog more accessible to these users . I am sharing android Apps for my blog (http://www.mycookingdiarys.blogspot.com) . its now available for all android mobiles and will soon share apps for iphone. you can download apps using below link in your android mobile/tablet. 

Click below Link
Download Android Apps (My Cooking diary)

 
Please share your view and comments about this new apps 

પાકા કેળા નું રાયતું (Yogurt with Ripe Banana & Mustard seeds)

Ingredients:

1.      2 cups plain yogurt

2.      2 ripe bananas

3.      2 teaspoon split yellow mustard seeds

4.      2 tablespoon sugar powder

5.      Salt to taste 

Method:

1.      Peel and slice the bananas into thin slice.

2.      In bowl whisk together the yogurt, sugar and salt.

3.      Add in mustard seeds and mix well.

4.      Now add in chopped bananas, mix well.

5.      Marinade for five minutes.

6.      Serve chilled.

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Elbows with Red Pepper Sauce

Ingredients:

· For sauce

1.      1 red capsicum

2.      1/2 carrot

3.      1 big red onion

4.      1 big tomato

5.      1 tablespoon olive oil

· For pasta

1.      1 cup uncooked elbow pasta

2.      2 tablespoon olive oil

3.      1 tablespoon chopped garlic

4.      1 teaspoon paprika

5.      7 to 8 olives

6.      1/2 cup chopped sweet basil

7.      1/4 cup shredded green capsicum

8.      Salt to taste

9.      Oregano

10.  Parsley

11.  Parmesan cheese

Method:

1.      Fill a big pot with water and bring the water to a boil add elbow pasta and salt.

2.      When the pasta is cooked remove in strainer. (Make sure don’t over cook it should be tender but not overly soft or mushy.)

3.      Cut red pepper, carrot, onion and tomato into big size chunks.

4.      In pan heat the oil add in red pepper and sauté for 2 minutes or until little brown.

5.      Now add carrot and onion and sauté for 2 to 3 minute.

6.      Add tomato and cooked for few second.

7.      Remove this in mixture jar and make puree.

8.      Heat the oil in a pan; add garlic and sauté for few second.

9.      Add in red pepper puree and simmer over medium heat.

10.  Simmer until slightly thickened. Add in oregano, parsley, salt and basil.

11.  Cook for 1 minute than add olive, parmesan cheese, green capsicum and elbow pasta.

12.  Mix well serve with grated cheese.

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Instant Gol Keri/Mango & Jaggery Pickle

This delicious Mango pickle (gol keri nu athanu ) is a famous Gujarati pickle. This Pickle is sweet, spicy and sour in taste. Traditionally, the mango is marinated in turmeric and salt water for 2 days after that the mangos were sun-dried for 2 to 3 days. Again marinate for 2 to 3 days with spices. So all process is very lengthy and take a lot’s of time. here I make this pickle in Microwave it’s very easy and quick recipe.u can prepare with in 20 minutes. You can store this pickle in a cool dry place up to a six month.

Ingredients:

1.      250 grams raw sour mango cut in cubes

2.      2 tablespoon salt

3.      1 teaspoon turmeric powder

4.      250 grams grated jaggery or brown sugar

5.      4 to 5 dry kharek (thoory dates)

6.      2 tablespoon oil

7.      3 tablespoon split yellow mustard seeds

8.      1 tablespoon split fenugreek seeds

9.      1 tablespoon whole coriander seeds

10.  1/2 tablespoon fennel seeds

11.  1 teaspoon asafetida

12.  2 tablespoon red chili powder

13.  1/4 teaspoon turmeric powder

14.  1 teaspoon salt  

Method:

1.      Wash, wipe and peel the skin of the mangoes, cut in cube.

2.      In one large bowl combine mangoes, 2 tablespoon salt and 1 teaspoon turmeric.

3.      Leave for 5 to 8 minutes, every 2 to 3 minutes toast well.

4.      Now remove the mango cubes in microwave safe bowl.

5.      Cut the kharek lengthwise and mix with mangoes.

6.      Cook in microwave for 30 seconds in high heat.

7.      Remove and mix well the mangoes again cook for 30 seconds.

8.      Cook until mangoes very little soft, don’t over cook.

9.      Keep these mangoes aside for 2 minutes than mix in jaggery.  

10.  Now in another microwave bowl heat the oil until smoke.

11.  Add all spices mix well cover and leave this mixture for 5 minutes

12.  Stir the mango and jaggery mixture, after 5 minutes mix all spices and mango. Mix well.

13.  Now after every 4 to 5 hours stir well this mango pickle.

14.  Store in a sterilized glass jar and allow the flavors of the pickle to mellow down.

15.  Serve after 2 days with Gujarati mealJ.

Note:
You can substitute jaggery for granulated white sugar or brown sugar.
Make sure not to use wet spoon while scooping the pickle.  

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Chilli Navy Beans Soup

Ingredients:

1.      4 to 5 tomatoes

2.      1/2 carrot

3.      1 cup navy beans presoaked and cooked

4.      1/2 cup chopped capsicums

5.      1/2 cup chopped onion

6.      1/4 cup chopped tomatoes

7.      1 tablespoon chopped garlic

8.      1 tablespoon butter or olive oil

9.      2 teaspoon sugar

10.  1/2 teaspoon red chilli powder

11.  1/2 tablespoon corn flour

12.  1/4 cup milk

13.  Salt to taste   

14.  Tabasco sauce to taste

15.  Grated cheese to garnish

Method:

1.      For the stock chopped tomato and carrot and cook it in the pressure cooker.

2.      After cool completely churn this mixture in food processor.   

3.      Then strain with a fine sieve.

4.      Heat the oil or butter in pan; add the onions, garlic and capsicum.

5.      Sauté for 2 to 3 minutes or until tender.

6.      Add in the beans, tomato-carrot stock, salt, sugar and chili powder.

7.      Simmer for 7 to 8 minutes over medium heat.

8.      Mix the corn flour and milk and add to the soup.

9.      Now add chopped tomato and cook for 2 minutes. 

10.  Garnish with grated cheese and tabasco sauce.

11.  Serve hot. 

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Nutella Latte

So, here’s one of my favorite nutella latte recipe. I made mine on the stove but you can warm milk in the microwave also. Make yourself  a cup in this weekend. Enjoy!!      

Ingredients:

1.      2 cup milk

2.      1/2 tablespoon Instant coffee (I use Moccona)

3.      2 tablespoon or your taste nutella

4.      Cinnamon powder

Method:

1.      Heat the milk and coffee, in over medium heat, Melt nutella in it.

2.      Stir until nutella has dissolved, Bring to a boil and serve with desh of cinnamon, nutmeg or whipped cream.  

Note:  for make foam use electric hand mixer.

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