Dry Measurement Equivalents

3 teaspoons = 1 tablespoon = 1/2 ounce = 14.3 grams

2 tablespoon = 1/8 cup = 1 ounce = 28.3 grams

4 tablespoons = 1/4 cup = 2 ounces = 56.7 grams

8 tablespoon = 1/2 cup = 4 ounces = 113.4 grams

12 tablespoons = 3/4 cup = 6 ounces = 170 grams

Volume (dry) mesurment

1/8 teaspoon = .5 ml

1/4 teaspoon  = 1 ml

1/2 teaspoon =  2 ml

3/4 teaspoon  = 4 ml

1 teaspoon =  5 ml

1 tablespoon = 15 ml

1/4 cup = 59 ml

1/3 cup = 79 ml

1/2 cup = 118 ml

2/3 cup = 158 ml

3/4 cup = 177 ml

1 cup = 225 ml

2 cups or 1 pint = 450 ml

3 cups = 675 ml

4 cups or 1 quart = 1 liter

1/2 gallon = 2 liters

1 gallon = 4 liters

Liquid Measurments and Conversion

Volume(Liquid)

2 tablespoons = 1 fl. oz 30 ml

1/4 cup  =2 fl. oz 60 ml

1/2 cup = 4 fl. oz 125 ml

1 cup = 8 fl. oz 250 ml

1 1/2 cups = 12 fl. oz 375 ml

2 cups or 1 pint = 16 fl. oz 500 ml

4 cups or 1 quart = 32 fl. oz 1000 ml or 1 liter

1 gallon  = 128 fl. oz = 4 liters

Spinach Pulao/Pulav (Spinach Rice)

Ingredients:

Chopped Spinach     3 cups
Cooked Rice    2 cups
Onion        1 Medium Size
Garlic Paste    1 tea spoon
Ginger Paste    1 tea spoon
Green Chilly paste    1 tea spoon
bay leaf        2-3 pieces
cloves        3-4 pieces
black peppercorn    4-5
cinnamon     1 small stick
cumin seeds    1 tea spoon
baking soda    pinch
salt to taste

Method:

1. Boil spinach in hot water for 1 min. Add pinch of baking soda in to water ( so spinach will stay green)
2. Drain the hot water and transfer spinach in ice cold water. leave it for 1 min in cold water.
3. Remove spinach from water and make paste in blender.
4. Heat 2 Tb spoon oil in a pan and add cumin seed, bay leaf, cloves, peppercorn and cinnamon.
5. Now add ginger, garlic and green chili paste.
6. Let the cumin splutter then add spinach paste.
7. Add salt and cook for 2-3 minutes. ( Don't over cook it otherwise spinach will change the color)
8. Now add rice into the spinach gravy and mix very gently. Make sure to mix it very well.
9. Cook for 2-3 minutes and serve hot.

Vegetable Manchurian

Ingredients:

For manchurian balls

Cabbage 1 small size
Carrot 1 medium size
Onion 1 medium size
Green Beans 3-4 pices ( optional)
Green chilli paste 1 tea spoon
Corn flour 1 tb spoon

For Gravy

Soya Sauce 2 table spoon
Vinegar 2 tea spoon
Corn Flour 1 tb spoon
Ginger, garlic, green chili finely chopped 1 tb spoon
Green onion for garnishing

Method:

For Manchurian balls

1. Chop gabbage, carrot, onion and green beans ina chopper (finely chopped)
2. Add Salt to the mixture and keep it aside for 10-15 mins.
3. Now, Squish excess water from the vegetable.
4. Add 1 table spoon of counflour (if the mixture is too dry and then in less quantity), green chilly in to the mixture.
5. Make lemon sized ball and deep fry in the hot oil. And drain out excess oil on a paper napkin.

Now for the gravy

6. Heat Oil in a pan ( make sure to put temp on high flame)
7. Add ginger, garlic and green chillies and stir fry for 1 minute.
8. Now add soya sauce and 3-4 cups of water into it.
9. Mix 1 tb spoon of corn flour in cold water and add in to mixture with salt and vinegar.
10. When it starts to thicken little bit add ball in to the gravy and cook for a minute.
11. Searve hot with rice.

Sabudana Vada ( Sago Patties)

Ingredients:
Sabudana (Sago)    1 ½ cups
Potatoes   3 medium sized
Peanuts ( roasted)  1 Cup
Green Chillies   3
Fresh Cilantro( coriander leaves) ¼  Bunch
Lemon Juice   1 tbsp
Salt  to taste
Method:
1.    Oil to deep fry
2.    Method:
3.    Soak the  sabudana ( in enough water to cover it ) for about two hours. Drain out excess water. Boil, cool peel and mash the potatoes.
4.    Coarsely grind the roasted peanuts. Remove stems wash and finely chop the green chillies.
5.    Clean, Wash and finely chop cilantro leaves.
6.    Mix together sabudana, potatoes, peanuts, green chillies and coriander leaves, lemon juice and salt. Mix thoroughly.
7.    Form into sixteen lemon sized balls, flatten between your palms.
8.    Serve hot with green chutney or ketch up of your choice.

Happy Janmastami

Wishing you a very Happy Janmastami / Krishna Jayanti