Wednesday 11 November 2009
Lapsi
Ingredients:
1 cup Broken wheat
2 1/2 cups Hot water
2 tablespoon Almonds
3/4 cup Sugar
15 nos. Raisins
1 teaspoon Cardamom powder
3/4 cup Ghee
Method:
* Soak the raisins in 1/2 cup water and keep aside.
* Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
* Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
* Serve hot garnished with blanched almonds and pistachios.
Kheer
Ingredients:
1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired
Method:
* Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
* Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
* Add the sugar and stir until completely dissolved.
* Remove from heat and serve either warm or chilled.
1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired
Method:
* Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
* Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
* Add the sugar and stir until completely dissolved.
* Remove from heat and serve either warm or chilled.
Gajar Ka Halwa: II
Ingredients:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Method:
* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally.
* Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
* Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Method:
* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally.
* Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
* Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
Doodh Pak
Ingredients:
1/2 cup Almonds
1 litre Milk
250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
11/2 tablespoon Raisins
Method:
* Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
* Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
* Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
* Serve hot or chilled.
Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.
1/2 cup Almonds
1 litre Milk
250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
11/2 tablespoon Raisins
Method:
* Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
* Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
* Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
* Serve hot or chilled.
Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.
Monday 28 September 2009
KESAR BHAT
Ingredients :
1 cup rice,
1/2cup sugar,
1/4 tea spoon kesar,
50 gms raisins,
50gms cashew nuts,
1/2 cup ghee,
5 pods cardamom
Preparation :
* Wash and cook rice in four cups water.
* Add ghee and sugar and continue cooking on low flame.
* Stir continuously. powder cardamom and add to the rice..
* Keep cooking till the rice mixture leaves the sides of the vessel.
* Grind kesar and add to rice.
* Finally add raisins and chopped cashew nuts and mix well.
1 cup rice,
1/2cup sugar,
1/4 tea spoon kesar,
50 gms raisins,
50gms cashew nuts,
1/2 cup ghee,
5 pods cardamom
Preparation :
* Wash and cook rice in four cups water.
* Add ghee and sugar and continue cooking on low flame.
* Stir continuously. powder cardamom and add to the rice..
* Keep cooking till the rice mixture leaves the sides of the vessel.
* Grind kesar and add to rice.
* Finally add raisins and chopped cashew nuts and mix well.
SITAPHAL RABDI
Ingredients (Serves 7-8)
1 cup: Sitaphal (Pumpkin) Pulp,
2 litre: Whole milk
4 no: Green pistachios, unsalted,
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,
1/4 tsp: Cardamom powder
3/4 cup: Sugar
Preparation:
* Crush almonds and pasta coarsely or cut into thin slivers.
* Boil milk in a clean heavy pan.
* Simmer for ten minutes after it starts boiling.
* Stir occasionally while boiling.Add sugar.
* Stir till dissolves.Take the pan off fire.
* Add saffron, cardamom, almonds and pistas. Cool to room temperature.
* Add sitaphal pulp. Chill for 3-4 hours till very cold.
* Put in individual serving bowls sprinkle a few chopped rose petals to garnish.
* Serve chilled.
1 cup: Sitaphal (Pumpkin) Pulp,
2 litre: Whole milk
4 no: Green pistachios, unsalted,
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,
1/4 tsp: Cardamom powder
3/4 cup: Sugar
Preparation:
* Crush almonds and pasta coarsely or cut into thin slivers.
* Boil milk in a clean heavy pan.
* Simmer for ten minutes after it starts boiling.
* Stir occasionally while boiling.Add sugar.
* Stir till dissolves.Take the pan off fire.
* Add saffron, cardamom, almonds and pistas. Cool to room temperature.
* Add sitaphal pulp. Chill for 3-4 hours till very cold.
* Put in individual serving bowls sprinkle a few chopped rose petals to garnish.
* Serve chilled.
Besan ki Barfi
Ingredients :
Besan - 1 kg
Sugar - 1 kg
Water - 1/2 liter
Ghee - 1 kg
For garnishing: Pistas, Almonds
Preparation :
* Fry besan in ghee on low flame for about 30 min till it becomes pink and ghee separates.
* Mix sugar and water into a syrup.Add this syrup to the besan and mix well.
* Pour this mixture into a greased tray.
* When it cools cut into cubes and garnish with pistas and almonds.
Besan - 1 kg
Sugar - 1 kg
Water - 1/2 liter
Ghee - 1 kg
For garnishing: Pistas, Almonds
Preparation :
* Fry besan in ghee on low flame for about 30 min till it becomes pink and ghee separates.
* Mix sugar and water into a syrup.Add this syrup to the besan and mix well.
* Pour this mixture into a greased tray.
* When it cools cut into cubes and garnish with pistas and almonds.
Karanji
Ingredients :
For Filling:1 cup grated Dry Coconut,1 cup Powdered Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough
Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.
For Filling:1 cup grated Dry Coconut,1 cup Powdered Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough
Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.
Capsicum Pasta
Ingredients
* 3 cups cooked pasta
* 1 cup chopped red-bell-pepper
* 2 whole red chillies
* 2 cloves garlic(chopped)
* 1/2 cup tomato - chopped
* 6 almonds(skinned and little roasted and ground as a powder)
* 1 tsp chili sauce
* 2 tsp mayonnaise
* 5 no.s peppercorns
* 1 tsp or needed salt
* 1 tbsp olive oil
* 2 tsp butter
Directions
1. Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
2. Add almond powder,cooked pasta to the sauce and mix them well.
3. Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 min at-least so that the capsicum pieces are half-cooked.
4. Now add the mayonnaise and mix well for a min.
5. Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
6. Serve it hot with Fruit Drink
* 3 cups cooked pasta
* 1 cup chopped red-bell-pepper
* 2 whole red chillies
* 2 cloves garlic(chopped)
* 1/2 cup tomato - chopped
* 6 almonds(skinned and little roasted and ground as a powder)
* 1 tsp chili sauce
* 2 tsp mayonnaise
* 5 no.s peppercorns
* 1 tsp or needed salt
* 1 tbsp olive oil
* 2 tsp butter
Directions
1. Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
2. Add almond powder,cooked pasta to the sauce and mix them well.
3. Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 min at-least so that the capsicum pieces are half-cooked.
4. Now add the mayonnaise and mix well for a min.
5. Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
6. Serve it hot with Fruit Drink
Thursday 24 September 2009
Mutton Biryani.
Ingredients
Mutton, 1 1/2 inch pieces :- 1 kilogram
Basmati rice :- 1 1/2 cups
Ginger:- 4 inch piece
Saffron (kesar):- 7-8 strands
Milk , warm :- 1/2 cup
Yogurt:- 2 cups
Salt:- to taste
Turmeric powder:- 1 teaspoon
Garlic paste:- 1 1/2 tablespoons
Oil:- to deep fry
Onions, thinly sliced:- 4-5 large
Cloves:- 4-5
Cinnamon:- 1 inch stick
Green cardamoms:- 4-5
Black cardamoms:- 1-2
Peppercorns:- 6-8
Ghee:- 5 tablespoons
Green chillies, chopped:- 2
Coriander powder:- 2 tablespoons
Cumin powder:- 1 tablespoon
Red chilli powder:- 1 teaspoon
Tomatoes, chopped:- 4 large
Garam masala powder:- 2 teaspoons
Fresh coriander leaves, coarsely chopped:- 1/2 bunch
Fresh mint leaves, coarsely chopped:- 1/2 bunch
Butter:- 3 tablespoons
Method
* Soak rice for half an hour in five to six cups of water. Drain and keep aside.
* Cut half the ginger into julienne and make a paste of the rest.
* Soak saffron in warm milk and keep aside.
* Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
* Marinate for about four hours in a refrigerator.
* Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.
* Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
* Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. * Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
* Add remaining ginger paste and garlic paste and mix well.
* Add marinated mutton and cook on high heat for seven to eight minutes.
* Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
* Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
* In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce.
* Preheat oven to 180ï‚°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. * Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves.
* Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
* Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180ï‚°C.
* Garnish with fried sliced onions and serve
Preparation Time :4-5 hours
Cooking Time :40-45 minutes
Servings :4
Njoy food!
Mutton, 1 1/2 inch pieces :- 1 kilogram
Basmati rice :- 1 1/2 cups
Ginger:- 4 inch piece
Saffron (kesar):- 7-8 strands
Milk , warm :- 1/2 cup
Yogurt:- 2 cups
Salt:- to taste
Turmeric powder:- 1 teaspoon
Garlic paste:- 1 1/2 tablespoons
Oil:- to deep fry
Onions, thinly sliced:- 4-5 large
Cloves:- 4-5
Cinnamon:- 1 inch stick
Green cardamoms:- 4-5
Black cardamoms:- 1-2
Peppercorns:- 6-8
Ghee:- 5 tablespoons
Green chillies, chopped:- 2
Coriander powder:- 2 tablespoons
Cumin powder:- 1 tablespoon
Red chilli powder:- 1 teaspoon
Tomatoes, chopped:- 4 large
Garam masala powder:- 2 teaspoons
Fresh coriander leaves, coarsely chopped:- 1/2 bunch
Fresh mint leaves, coarsely chopped:- 1/2 bunch
Butter:- 3 tablespoons
Method
* Soak rice for half an hour in five to six cups of water. Drain and keep aside.
* Cut half the ginger into julienne and make a paste of the rest.
* Soak saffron in warm milk and keep aside.
* Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
* Marinate for about four hours in a refrigerator.
* Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.
* Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
* Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. * Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
* Add remaining ginger paste and garlic paste and mix well.
* Add marinated mutton and cook on high heat for seven to eight minutes.
* Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
* Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
* In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce.
* Preheat oven to 180ï‚°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. * Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves.
* Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
* Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180ï‚°C.
* Garnish with fried sliced onions and serve
Preparation Time :4-5 hours
Cooking Time :40-45 minutes
Servings :4
Njoy food!
Wednesday 2 September 2009
Batata Vada
Ingredients :-
600 gms of potatoes
1 one inch piece ginger
10-12 cloves of garlic
4-5 green chillies
1 ½ cups of gram flour (besan)
1 tspn of red chilli powder
Salt to taste
A pinch of soda bi-carbonate (baking soda)
¼ tspn turmeric powder
2 tbl spns of chopped coriander leaves
Oil to fry
Method :-
Boil, cool, peel and mash the potatoes and keep aside.
Make a paste of ginger, garlic and green chillies.
Prepare a thick batter of besan with water, red chilli powder, salt and soda bi-carbonate.
Heat a little oil.
Add ginger-garlic-green chilli paste.
Add mashed potatoes and turmeric powder and mix well.
Add chopped coriander leaves and salt to taste.
Let the mixture cool.
When cold, form lemon sized balls
Heat oil in a kadai.
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown.
Serve hot with chutney or sauce of your choice.
Wednesday 26 August 2009
Fried modak
Fried Modak
Ingredients :
Maida (plain flour)- 2 small cups.
Salt - according to your taste.
Oil - 2 spoon.
Pure Ghee - for frying
Stuffing :
Coconut - Grated 2 cups.
Sugar - 1 cup.
Cashew nut and almond - 1/2 cup cut into small.
Cardamom powder - 2 spoon.
Method :
Mix maida with salt and Heat up 2 spoon oil and pour on maida. Make it into soft dough. Keep aside for sometime.
Make small round puri's.
Stuffing :
Mix coconut and sugar and cook for sometime in the pan. Add Cashew nut , almond and
Cardamom powder. keep aside.
Stuff the above mixture in the puri's and make small balls out of it.
Fry it in Pure Ghee.
Sunday 10 May 2009
Instant Rava Idili
Ingredients:
1. 2 bowl - Rava (Semolina)
2. 2 bowl – Curd / Yogurt
3. 4 to 5 - Green chillies
4. ½ Inch – Ginger
5. 10 to 12 - Curry leaves
6. 3 to 4 – Coriander strands (chopped finely)
7. 1 tsp - pure ghee
8. ½ tsp - cooking soda
9. Salt for taste
Method:
1. Take Green chilies , Ginger , Curry leaves and grind together to make a paste.
2. Take Rava (Semolina) in a big bowl; add the paste, Ghee, Salt, Coriander and cooking soda.
3. Add Curd / Yogurt slowly to make a thick paste. You may not require two bowls.
4. Take idili maker. Apply oil to it.
5. Pour the prepared batter in the idili maker.
6. Steam for 15 min in a pressure cooker.
Or In microwave cook for 10 min on high.
7. Serve with Green chutney or it will taste good without chutney also.
Tips: cut the idili into thick stripes like French fires and fry it crispy. Eat with ketchup as fried idli . A bit oily but tasty snack. You can do this with left over idilies..
Cooking Time: 20min.
Preparation Time: 15 min.
Njoy food..!
1. 2 bowl - Rava (Semolina)
2. 2 bowl – Curd / Yogurt
3. 4 to 5 - Green chillies
4. ½ Inch – Ginger
5. 10 to 12 - Curry leaves
6. 3 to 4 – Coriander strands (chopped finely)
7. 1 tsp - pure ghee
8. ½ tsp - cooking soda
9. Salt for taste
Method:
1. Take Green chilies , Ginger , Curry leaves and grind together to make a paste.
2. Take Rava (Semolina) in a big bowl; add the paste, Ghee, Salt, Coriander and cooking soda.
3. Add Curd / Yogurt slowly to make a thick paste. You may not require two bowls.
4. Take idili maker. Apply oil to it.
5. Pour the prepared batter in the idili maker.
6. Steam for 15 min in a pressure cooker.
Or In microwave cook for 10 min on high.
7. Serve with Green chutney or it will taste good without chutney also.
Tips: cut the idili into thick stripes like French fires and fry it crispy. Eat with ketchup as fried idli . A bit oily but tasty snack. You can do this with left over idilies..
Cooking Time: 20min.
Preparation Time: 15 min.
Njoy food..!
Wednesday 6 May 2009
Punjabi Rajma
Ingredients:
1. Rajma – 2 cups
2. Turmeric – 1 small spoon
3. Garlic pod – 5 to 6
4. Ginger – 1 ½ inch
5. Green chilies – 3 to 4
6. Onion – 2 small
7. Tomatoes – 3 small
8. Coriander powder - 2 to 3 tsp
9. Red chili powder – 2 tsp
10. Garam Masala – 1 tsp
11. Cooking oil – 2to3 tsp
12. Coriander strands – 3 to 4
Method:
1. Cook Rajma in Pressure cooker.
2. Take pan and add oil.
3. Add ginger and garlic paste.
4. Slit green chilies and add to pan.
5. Add onion and tomatoes. Fry till golden.
6. Add salt, Coriander powder, Red chili powder, Garam Masala.
7. Add one cup water and boil.
8. Add rajma and cook.
9. Add water if required.
10. Add chopped coriander.
Tip: Serve with Rice.
Cooking Time: 35min.
Preparation Time: 15 min.
Serves: 3 to 4
Njoy food ...!
Gajar Halwa
Ingredients:
1. Gajar – 1Kg
2. Milk - 1 liter
3. Ghee – 3 to 4 tsp
4. Dry fruits – ½ cup cut into small portion.
5. Ilaichi (Cardamom (small)) powder – 2 to 3 tsp
6. Sugar – 1 ½ cup sugar ( you can add or reduce sugar according to your taste)
7. Khoa – 500gms
Method:
1. Wash, peel and grate Gajar.
2. Add milk to a pan and reduce it to half.
3. Add grated gajar and cook till the milk is full absorbed.
4. Add ghee and stir till golden fry.
5. Add Khoa and cook till it is cooked till dry.
6. Add sugar and stir.
7. Add Ilaichi powder and cook till dry.
8. Remove in big bowl and sprinkle dry fruits .
Tip: Roast dry fruits in ghee.
Cooking Time: 45min.
Preparation Time: 15 min.
Serves: 4 to 5
Njoy food ...!
1. Gajar – 1Kg
2. Milk - 1 liter
3. Ghee – 3 to 4 tsp
4. Dry fruits – ½ cup cut into small portion.
5. Ilaichi (Cardamom (small)) powder – 2 to 3 tsp
6. Sugar – 1 ½ cup sugar ( you can add or reduce sugar according to your taste)
7. Khoa – 500gms
Method:
1. Wash, peel and grate Gajar.
2. Add milk to a pan and reduce it to half.
3. Add grated gajar and cook till the milk is full absorbed.
4. Add ghee and stir till golden fry.
5. Add Khoa and cook till it is cooked till dry.
6. Add sugar and stir.
7. Add Ilaichi powder and cook till dry.
8. Remove in big bowl and sprinkle dry fruits .
Tip: Roast dry fruits in ghee.
Cooking Time: 45min.
Preparation Time: 15 min.
Serves: 4 to 5
Njoy food ...!
Puran poli
Ingredients:
1. 4 small bowl - Chana Dal (split chickpeas without seed coat)
2. 3 1/2 small bowl - sugar ( you can reduce or add more sugar)
3. 1 small bowl - Rava (Semolina)
4. 1 small bowl - Maida (All purpose flour)
5. 10 to 12 - ilaychi (Cardamom (small)) powder
6. Saffron for color and flavor
7. ½ small bowl - oil
8. 2 small bowl – rice flour
9. ½ Tsp – Salt
10. ½ - Nutmegs (Jaifal) powder
Method for Stuffing:
1. Cook Chana dal in open pan. Add more water. Cook chana dal till it turns soft.
2. Once it is cooked drain out excess water until the dal absolutely becomes dry
3. Add ilaychi, Nutmegs and cooked Dal. Grind it all in Mixer grinder and make a thick paste.
4. Take a pan and add the paste and add sugar.
5. Cook till the sugar dissolves and paste becomes thick.
6. Divide into 20 equal portions.
Method for the outer layer or paratha or poli:
1. Mix refined Maida, Rava, warm oil, and warm water. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions
2. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of Chana Daal stuffing paste in the centre and fold the disc from all sides to cover the paste completely.
3. On a well-floured board gently roll out each poli. This can get tricky as the paste does try to slide out. Roll out with a light hand. Use a little flour if that happens.
4. Roast each poli on a hot pan. Cook both sides well. Apply ghee on both sides when done. Serve warm with bowl of milk.
Tip: You can make daal with the water that you drained.
Cooking Time: 45min.
Preparation Time: 15 min.
Makes 12 to 15 puran polis.
1. 4 small bowl - Chana Dal (split chickpeas without seed coat)
2. 3 1/2 small bowl - sugar ( you can reduce or add more sugar)
3. 1 small bowl - Rava (Semolina)
4. 1 small bowl - Maida (All purpose flour)
5. 10 to 12 - ilaychi (Cardamom (small)) powder
6. Saffron for color and flavor
7. ½ small bowl - oil
8. 2 small bowl – rice flour
9. ½ Tsp – Salt
10. ½ - Nutmegs (Jaifal) powder
Method for Stuffing:
1. Cook Chana dal in open pan. Add more water. Cook chana dal till it turns soft.
2. Once it is cooked drain out excess water until the dal absolutely becomes dry
3. Add ilaychi, Nutmegs and cooked Dal. Grind it all in Mixer grinder and make a thick paste.
4. Take a pan and add the paste and add sugar.
5. Cook till the sugar dissolves and paste becomes thick.
6. Divide into 20 equal portions.
Method for the outer layer or paratha or poli:
1. Mix refined Maida, Rava, warm oil, and warm water. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions
2. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of Chana Daal stuffing paste in the centre and fold the disc from all sides to cover the paste completely.
3. On a well-floured board gently roll out each poli. This can get tricky as the paste does try to slide out. Roll out with a light hand. Use a little flour if that happens.
4. Roast each poli on a hot pan. Cook both sides well. Apply ghee on both sides when done. Serve warm with bowl of milk.
Tip: You can make daal with the water that you drained.
Cooking Time: 45min.
Preparation Time: 15 min.
Makes 12 to 15 puran polis.
Wednesday 22 April 2009
Baby Potato – Gravy
Ingredients:-
1> 12 to 15: Baby Potatoes
2> 1 pinch – turmeric.
3> 1 tsp Chilli powder
4> ½ cup tomato paste or puree
5> 1 inch ginger (Paste)
6> 3 to 4 Garlic cloves (paste)
7> 2 to 3 Green Chillies. (Slit)
8> 2 to 3 coriander strands.
9 > ½ cup yogurts
10 > salt to taste
11 > ½ tsp Garam Masala
Method:-
1> Heat oil in a pan.
2> Add Ginger and garlic paste, fry for 1 min.
3> Add tomato paste, turmeric, chilli powder and salt. Fry for 5 min
4> Add pealed Baby potatoes. Cook for 5 min, add water if required.
5> Beat yogurt and add it to a pan.
6> Boil till potatoes are cooked.
7> Add chopped coriander leaves and sprinkle Garam Masala.
Prep time: 10 mins
Cook time: 15 to 20 mins
Serves: 2
Tip: - Serve it with jeera rice or puri .
Njoy food..!
1> 12 to 15: Baby Potatoes
2> 1 pinch – turmeric.
3> 1 tsp Chilli powder
4> ½ cup tomato paste or puree
5> 1 inch ginger (Paste)
6> 3 to 4 Garlic cloves (paste)
7> 2 to 3 Green Chillies. (Slit)
8> 2 to 3 coriander strands.
9 > ½ cup yogurts
10 > salt to taste
11 > ½ tsp Garam Masala
Method:-
1> Heat oil in a pan.
2> Add Ginger and garlic paste, fry for 1 min.
3> Add tomato paste, turmeric, chilli powder and salt. Fry for 5 min
4> Add pealed Baby potatoes. Cook for 5 min, add water if required.
5> Beat yogurt and add it to a pan.
6> Boil till potatoes are cooked.
7> Add chopped coriander leaves and sprinkle Garam Masala.
Prep time: 10 mins
Cook time: 15 to 20 mins
Serves: 2
Tip: - Serve it with jeera rice or puri .
Njoy food..!
Wednesday 15 April 2009
Tandoori Chicken - Easy Way
Ingredients:
1. Chicken legs or Breasts - 4 to 5 pieces
2. Lemon's juice - 1 big
3. Red mirchi powder - 3 to 4 Tsp
4. Yogurt - 4 to 5 Tbsp
5. Ground jeera powder- 1 to 2 Tsp
6. Garam masala- 1 Tsp
7. Turmeric - 1 Tsp
8. Ginger Garlic paste - 2 to 3 Tbsp
9. Dhania powder - 1 to 2 Tsp
10. Black pepper - 1 Tsp
11. Salt
Method:
1. Cut Chicken legs or Breasts where the chunk of the meat is maximum and give cuts.
2. Prepare a marinate :- Of big lemon's juice + red mirchi powder + salt.
Mix it well and rub it across the chicken so that the mixture percolates into the cuts. Now leave it for a while.
3. Prepare a separate marinate, using a spoon of yogurt for each piece of chicken + ground jeera powder + little bit of lime juice + garam masala + turmeric + ginger garlic paste + dhania powder + black pepper. Mix it well.
4. Add the chicken to the main marinate. Mix them well. Add a few drops of Oil. So that the marinate holds on to the chicken.
5. Keep an aluminum foil ready, rub the floor of the foil with a small chunk of salted butter and after placing the same in the oven, put the chicken on it and set the oven at 400 deg C.Let 1 side cook for 20 mins. Now place the chicken with the cooked side down.Let it cook for another 10 mins.
6. Ttake a pan and put 1 teaspoon oil on it. Let it spread.Transfer the cooked chicken from the oven on the pan One by One , cooking each side for few seconds.
Prep time: 30 mins
Cook time: 30 to 45 mins
Serves: 2
TIP: Serve with longitudinally chopped onions.
And chaat masal/jaljeera masala sprinkled on the chicken.
.
Njoy food…!
Monday 6 April 2009
Prawns curry – Marathi style I
Ingredients:
Prawns - 500 grms
Coconut – ½ cup grated
Onion – 2 medium
Green chili – 3 to 4
Red chili powder – 1 Tbsp
Coriander leaves – 5 to 6 strands
Method:
1> Take green chili + coconut + Coriander leaves. Grind it together to make chutney
2> Cut onion and fry it in frying pan till it becomes golden brown.
3> Add red chili powder and salt.
4> Add the chutney to the frying pan; cook it for 2 min so that raw smell goes.
5> Add 1 and ½ cup water. Let it boil.
6> Add Prawns and let it cook for 5 min.
Prep time: 10 mins
Cook time: approx 20 min.
Serves: 4
TIP: Don’t not cook fish for a long time as it cook very quickly.
Njoy food…!
Prawns - 500 grms
Coconut – ½ cup grated
Onion – 2 medium
Green chili – 3 to 4
Red chili powder – 1 Tbsp
Coriander leaves – 5 to 6 strands
Method:
1> Take green chili + coconut + Coriander leaves. Grind it together to make chutney
2> Cut onion and fry it in frying pan till it becomes golden brown.
3> Add red chili powder and salt.
4> Add the chutney to the frying pan; cook it for 2 min so that raw smell goes.
5> Add 1 and ½ cup water. Let it boil.
6> Add Prawns and let it cook for 5 min.
Prep time: 10 mins
Cook time: approx 20 min.
Serves: 4
TIP: Don’t not cook fish for a long time as it cook very quickly.
Njoy food…!
Veg Manchurian
Ingredients:
For vegetable balls:
1 cup (maida+cornflour)
3-4 cloves of garlic chopped
1 inch ginger chopped
100 gms cabbage grated
2 carrots grated
1 capsicum chopped
pinch of soda bicarb
1\2 tsp salt
1\2 tsp ajino moto
1 tsp dark soyasauce
Method :
Make a tough dough out of the above ingredients, make balls and fry in oil.
For sauce:
Ingredients :
6-7 cloves garlic chopped
2 inch ginger grated
3-4 green chillies chopped
1 tbsp soya sauce 1tsp ajino moto
1 tsp salt
1 tbsp cornflour
2 tbsp oil
Method :
Heat oil. Fry ginger, garlic, green chilies for 1 min.
Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
Cook the water for 3 min.
Add balls & cornflour paste.
Garnish with spring onion leaves
Serve immediately
Njoy food...!
For vegetable balls:
1 cup (maida+cornflour)
3-4 cloves of garlic chopped
1 inch ginger chopped
100 gms cabbage grated
2 carrots grated
1 capsicum chopped
pinch of soda bicarb
1\2 tsp salt
1\2 tsp ajino moto
1 tsp dark soyasauce
Method :
Make a tough dough out of the above ingredients, make balls and fry in oil.
For sauce:
Ingredients :
6-7 cloves garlic chopped
2 inch ginger grated
3-4 green chillies chopped
1 tbsp soya sauce 1tsp ajino moto
1 tsp salt
1 tbsp cornflour
2 tbsp oil
Method :
Heat oil. Fry ginger, garlic, green chilies for 1 min.
Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
Cook the water for 3 min.
Add balls & cornflour paste.
Garnish with spring onion leaves
Serve immediately
Njoy food...!
Green peas & Aloo – Punjabi style
Ingredients:
Onion – 2-3 medium
Tomato - 2 medium
Green peas - 1 bowl
Aloo - 2 -3 medium ( cut into small cubes)
Green chilli – 3 - 4
Ginger paste – 1 tbsp
Garlic paste – 1tbsp
Jeera – 1 tsp
Red chilli powder – 1tbsp (if you want spicy add more)
Garam Masala – ½ tsp
Coriander Powder – 2 – 3 tbsp
Amchur powder – ½ tsp
Mdh Kitchen king masala – 1 tbsp
Turmeric - 1 pinch
Hing – 1 pinch
Coriander leaves - 2-3 strands
Oil
Method:
1. Cut onion and tomato into small piece.
2. Heat oil in frying pan add hing , and then jeera.
3. Add ginger garlic paste, stir till it turn brown.
4. Add onion to it, cook till it turns translucent.
5. Add tomato, fry till it turns soft.
6. Remove it from flame and let it cool.
7. Grind it in food processor and keep aside.
8. Take small pressure cooker or frying pan which has lid.
9. Add oil to it and once it is hot add the prepared paste.
10. Cook for 2 min. add red chilli powder, coriander powder, amchur powder, kitchen king masala, turmeric, garam masala.
11. Once it starts to cook, add chopped Aloo and Green Peas.
12. Cook for 2 min adds 2 to 3 cups water.
13. If you cook in pressure cooker, cook till one vistle comes.
Or for Frying pan cover with lid and cook till aloo is cooked.
14. Sprinkle Coriander leaves.
TIP: It is fast and easy to cook in pressure cooker. It is a spicy dish mainly to serve with rice.
Prep time: 10 mins
Cook time: approx 20 min to ½ hour
serves: 4
Njoy Food….!
Onion – 2-3 medium
Tomato - 2 medium
Green peas - 1 bowl
Aloo - 2 -3 medium ( cut into small cubes)
Green chilli – 3 - 4
Ginger paste – 1 tbsp
Garlic paste – 1tbsp
Jeera – 1 tsp
Red chilli powder – 1tbsp (if you want spicy add more)
Garam Masala – ½ tsp
Coriander Powder – 2 – 3 tbsp
Amchur powder – ½ tsp
Mdh Kitchen king masala – 1 tbsp
Turmeric - 1 pinch
Hing – 1 pinch
Coriander leaves - 2-3 strands
Oil
Method:
1. Cut onion and tomato into small piece.
2. Heat oil in frying pan add hing , and then jeera.
3. Add ginger garlic paste, stir till it turn brown.
4. Add onion to it, cook till it turns translucent.
5. Add tomato, fry till it turns soft.
6. Remove it from flame and let it cool.
7. Grind it in food processor and keep aside.
8. Take small pressure cooker or frying pan which has lid.
9. Add oil to it and once it is hot add the prepared paste.
10. Cook for 2 min. add red chilli powder, coriander powder, amchur powder, kitchen king masala, turmeric, garam masala.
11. Once it starts to cook, add chopped Aloo and Green Peas.
12. Cook for 2 min adds 2 to 3 cups water.
13. If you cook in pressure cooker, cook till one vistle comes.
Or for Frying pan cover with lid and cook till aloo is cooked.
14. Sprinkle Coriander leaves.
TIP: It is fast and easy to cook in pressure cooker. It is a spicy dish mainly to serve with rice.
Prep time: 10 mins
Cook time: approx 20 min to ½ hour
serves: 4
Njoy Food….!
Friday 3 April 2009
Ras Malai
Ingredients:
Whole Milk - 8 cups (divided)
Lemon Juice - 2 Tbsp
Water - 5 cups
(in a pressure cooker)
Sugar - 1 cup
Saffron - pinch
Cardamom Powder - 1/4 tsp
Pistachios & Almonds - 2 Tbsp
Roughly chopped
Sugar for the Ras - to taste
Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it tthrough a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.
Prep time: 5 mins
Cook time: approx 1 hour(in various stages)
Serves: 4-6
Njoy Food..!
Whole Milk - 8 cups (divided)
Lemon Juice - 2 Tbsp
Water - 5 cups
(in a pressure cooker)
Sugar - 1 cup
Saffron - pinch
Cardamom Powder - 1/4 tsp
Pistachios & Almonds - 2 Tbsp
Roughly chopped
Sugar for the Ras - to taste
Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it tthrough a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.
Prep time: 5 mins
Cook time: approx 1 hour(in various stages)
Serves: 4-6
Njoy Food..!
Baked Shankarpali
Ingredients:
Maida- 1 cup
Rava/Suji- 1 cup
Hot Ghee- 4 tbsp(1pali)
Sugar- 3/4 cup
Elaichi powder- 1/4 tsp
Preparation:
1>> Mix rava and Maida, elaichi powder.
2>> Add little water to sugar,so much that sugar just soaks in it,dont add too much.Now dissolve the sugar completely.If it dosent dissolve just heat the mixture a bit so that the sugar dissolves.
3>> Now heat ghee and add it to the rava and maida mixture.
4>> Add sugar syrup and knead the mixture to make dough.The texture should not be too soft.
5>> Keep aside for an hour.
6>> Now roll it into a chapati with thickness of around 1/2 cm or as required and cut into diamond shapes and bake it into preheated oven at 190°C for 10-15 mins.
Serves - 4
Cooking Time - 1 hr
Njoy Food..!
Maida- 1 cup
Rava/Suji- 1 cup
Hot Ghee- 4 tbsp(1pali)
Sugar- 3/4 cup
Elaichi powder- 1/4 tsp
Preparation:
1>> Mix rava and Maida, elaichi powder.
2>> Add little water to sugar,so much that sugar just soaks in it,dont add too much.Now dissolve the sugar completely.If it dosent dissolve just heat the mixture a bit so that the sugar dissolves.
3>> Now heat ghee and add it to the rava and maida mixture.
4>> Add sugar syrup and knead the mixture to make dough.The texture should not be too soft.
5>> Keep aside for an hour.
6>> Now roll it into a chapati with thickness of around 1/2 cm or as required and cut into diamond shapes and bake it into preheated oven at 190°C for 10-15 mins.
Serves - 4
Cooking Time - 1 hr
Njoy Food..!
Dry Aloo Sabzi
Ingredients:
5-6 medium size Aloo
Ginger Garlic finely chopped or grated
Red chili powder : 1-2 Tsp
Coriander powder: 2-3 Tsp
Amchur powder: 1tbsp
Haldi: pinch
Jeera: 1Tbsp
Garam masala ; 1/2 Tsp
Oil for cooking
Method:
Cut aloo into small pieces
Fry aloo for 5 min in oil
Then add ginger garlic n fry for sometime.
Add all masala’s and keep lid on it an cook for 5 min
Add salt and cook
After aloo is cooked add garam masala and just cook for 1 min.
Njoy Food..!
5-6 medium size Aloo
Ginger Garlic finely chopped or grated
Red chili powder : 1-2 Tsp
Coriander powder: 2-3 Tsp
Amchur powder: 1tbsp
Haldi: pinch
Jeera: 1Tbsp
Garam masala ; 1/2 Tsp
Oil for cooking
Method:
Cut aloo into small pieces
Fry aloo for 5 min in oil
Then add ginger garlic n fry for sometime.
Add all masala’s and keep lid on it an cook for 5 min
Add salt and cook
After aloo is cooked add garam masala and just cook for 1 min.
Njoy Food..!
Biryani (with biryani mix)
Ingredients:
Basmati rice 2 cups
Onion(medium) 1
Tomato (medium) 2
Chicken 7-8 pieces or Boiled eggs 2-3 and Vegetables(potatoes, green beans, carrot) 2 cups
Shan Biryani masala 1 tbl spn
Green chili 1
Oil
Biryani color a pinch
Salt
I usually make this biryani with vegetables and eggs. The original recipe was for chicken. This also can be made only with vegetables.
Be careful not to spill the color anywhere on the cloths or floor. The mark is very hard to remove. A small pack of color came along with the biryani mix.
Method:
Add 3 cups of water, one drop oil and salt to rice and cook it till 3/4th done (do not use cooker for this). Drain water and keep the rice aside.
Cut onions into small pieces and fry them in oil until they turn brownish.
Add chicken (or vegetables) to it and fry till it changes color. Add chopped tomatoes.
Add a little salt, biryani masala(usually the biryani mix contains the whole spices, so I powder them before adding), chili cut into small rounds. Cook till chicken is tender (if using vegetables, do not cook them at this stage).
Mix the biryani color in 2 tbl spn water.
Heat 1-2 tbl spns of oil, add one layer of the chicken or vegetable mixture(and the boiled eggs if using), this layer should contain about half of the mixture. Cover this layer with a layer of rice(half of the total amount). Spread remaining mixture on the rice. Cover with the remaining rice. (If there is more quantity of rice, increase the number of layers). Spread the biryani color water on top. Add ½ cup of water and cook on a low flame. When it is almost done, keep the vessel on a tava and heat the tava. (this helps in uniform cooking).
Serves : 4-5
Preparation time: 1hr.
Njoy Food..!
Basmati rice 2 cups
Onion(medium) 1
Tomato (medium) 2
Chicken 7-8 pieces or Boiled eggs 2-3 and Vegetables(potatoes, green beans, carrot) 2 cups
Shan Biryani masala 1 tbl spn
Green chili 1
Oil
Biryani color a pinch
Salt
I usually make this biryani with vegetables and eggs. The original recipe was for chicken. This also can be made only with vegetables.
Be careful not to spill the color anywhere on the cloths or floor. The mark is very hard to remove. A small pack of color came along with the biryani mix.
Method:
Add 3 cups of water, one drop oil and salt to rice and cook it till 3/4th done (do not use cooker for this). Drain water and keep the rice aside.
Cut onions into small pieces and fry them in oil until they turn brownish.
Add chicken (or vegetables) to it and fry till it changes color. Add chopped tomatoes.
Add a little salt, biryani masala(usually the biryani mix contains the whole spices, so I powder them before adding), chili cut into small rounds. Cook till chicken is tender (if using vegetables, do not cook them at this stage).
Mix the biryani color in 2 tbl spn water.
Heat 1-2 tbl spns of oil, add one layer of the chicken or vegetable mixture(and the boiled eggs if using), this layer should contain about half of the mixture. Cover this layer with a layer of rice(half of the total amount). Spread remaining mixture on the rice. Cover with the remaining rice. (If there is more quantity of rice, increase the number of layers). Spread the biryani color water on top. Add ½ cup of water and cook on a low flame. When it is almost done, keep the vessel on a tava and heat the tava. (this helps in uniform cooking).
Serves : 4-5
Preparation time: 1hr.
Njoy Food..!
Shrimps in tamarind masala
Small shrimps are used in the authentic recipe. Since I could not find the small shrimps here, I used the big ones easily available in all grocery stores.
Ingredients:
Prawns 1/2 lb
Onion ( finely chopped) 1/2 cup
Garlic cloves(finely chopped) 1 big
Red chilies (hotter the better) 6-7
Tamarind Small lemon size
Oil
Salt
Method:
Fry onions in oil till they become almost brown then add garlic fry for another one minute.
Make paste of tamarind and red chillies and add this to onion mixture.
Add very little water(but gravy should be thick). Now add shrimp and salt and boil till the
shrimps are cooked.
Serve hot.
Serves : 2
Preparation time : 10mins
Njoy Food..!
Stuffed eggs - Starter dish
Ingredients:
4 boiled eggs
1/4 cups onion
1/4 cups tomato
2-3 strands coriander leaves
1/2 tea spn garam masala
1/4 tea spn chili powder
A pinch turmeric
Oil
Salt
Method:
Peel the eggs. Cut them into half. Take out the yolks, taking care not to break the white part.
Heat oil and add onions. When they turn translucent, add tomatoes, salt. Cook for a minute. Add all other masalas, crushed egg yolks, finely chopped coriander and mix well.
While serving, stuff the white parts with the above stuffing and serve.
Serves : 2-3
Preparation time : 20mins
Njoy Food..!
4 boiled eggs
1/4 cups onion
1/4 cups tomato
2-3 strands coriander leaves
1/2 tea spn garam masala
1/4 tea spn chili powder
A pinch turmeric
Oil
Salt
Method:
Peel the eggs. Cut them into half. Take out the yolks, taking care not to break the white part.
Heat oil and add onions. When they turn translucent, add tomatoes, salt. Cook for a minute. Add all other masalas, crushed egg yolks, finely chopped coriander and mix well.
While serving, stuff the white parts with the above stuffing and serve.
Serves : 2-3
Preparation time : 20mins
Njoy Food..!
Potato in Curd Gravy
INGREDIENTS
3 potatoes, boiled
1 cup curd
1 tsp red chili powder
1 tsp salt
1/2 tsp dhania powder
1/2 tsp turmeric powder
1/2 tsp garam masala
2 pinches Hing
1 stalk curry leaves
1 tbsp coriander leaves, chopped
1 1/4 cup water
1/2 tsp each ginger and garlic grated
2 green chillies
1 tsp each cumin and mustard seeds
1/2 tsp wheat flour
1 tbsp oil
DIRECTIONS
Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.
Njoy Food...!
3 potatoes, boiled
1 cup curd
1 tsp red chili powder
1 tsp salt
1/2 tsp dhania powder
1/2 tsp turmeric powder
1/2 tsp garam masala
2 pinches Hing
1 stalk curry leaves
1 tbsp coriander leaves, chopped
1 1/4 cup water
1/2 tsp each ginger and garlic grated
2 green chillies
1 tsp each cumin and mustard seeds
1/2 tsp wheat flour
1 tbsp oil
DIRECTIONS
Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.
Njoy Food...!
Paneer Masala
INGREDIENTS
1/2 onion
1 tomato
Ginger small pieces
10 garlic cloves
10 Mint leaves
10 green chillies
Cilantro
1 piece cardamom
2 pieces of cloves
2 tbsp butter
1 litre whole milk
DIRECTIONS
To make Paneer :
Bring 1 litre whole milk to a boil.
Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets separated.
Strain the water and put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours.
After the paneer gets set, steam it in a pressure cooker for five minutes.
Remove the panner and make it into cubes.
Deep fry the panneer cubes in oil.
Masala :
Heat butter in a pan.
Allow it to melt. Then add the clove and cardamom. Fry for a second.
Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.
When the onions turn golden brown and gives a nice aroma, add the tomatoes and fry.
Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
After frying well, remove the pan from stove.
Add mint leaves just before removing the pan. And cool the masala.
Grind the masala well in a mixie with water . Masala should be of medium consistency.
Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
Cook this in slow fire for 15 - 20 minutes.
Garnish with cilantros and serve with hot Parathas.
Njoy Food...!
1/2 onion
1 tomato
Ginger small pieces
10 garlic cloves
10 Mint leaves
10 green chillies
Cilantro
1 piece cardamom
2 pieces of cloves
2 tbsp butter
1 litre whole milk
DIRECTIONS
To make Paneer :
Bring 1 litre whole milk to a boil.
Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets separated.
Strain the water and put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours.
After the paneer gets set, steam it in a pressure cooker for five minutes.
Remove the panner and make it into cubes.
Deep fry the panneer cubes in oil.
Masala :
Heat butter in a pan.
Allow it to melt. Then add the clove and cardamom. Fry for a second.
Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.
When the onions turn golden brown and gives a nice aroma, add the tomatoes and fry.
Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
After frying well, remove the pan from stove.
Add mint leaves just before removing the pan. And cool the masala.
Grind the masala well in a mixie with water . Masala should be of medium consistency.
Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
Cook this in slow fire for 15 - 20 minutes.
Garnish with cilantros and serve with hot Parathas.
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Paneer Amritsari
INGREDIENTS
500 gms paneer
2 onions, sliced into thin rings
1 tsp ginger, grated
1 tsp garlic, finely crushed
1/2 tbsp coriander, finely chopped
1 tsp ajwain seeds
3/4 cup gram flour
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp tandoori masala
1/2 tsp punjabi garam masala
1/2 tsp sugar
1 anardhana powder
Salt to taste
2 tbsp oil
DIRECTIONS
Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2 to 3 tbsp of water if necessary. Add 1/2 tbsp oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry the pieces till it becomes crispy and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well and garnish with coriander.
Serve hot.
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500 gms paneer
2 onions, sliced into thin rings
1 tsp ginger, grated
1 tsp garlic, finely crushed
1/2 tbsp coriander, finely chopped
1 tsp ajwain seeds
3/4 cup gram flour
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp tandoori masala
1/2 tsp punjabi garam masala
1/2 tsp sugar
1 anardhana powder
Salt to taste
2 tbsp oil
DIRECTIONS
Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2 to 3 tbsp of water if necessary. Add 1/2 tbsp oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry the pieces till it becomes crispy and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well and garnish with coriander.
Serve hot.
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Mutter Paneer Masala
INGREDIENTS
250 gms fresh green peas
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
1/2 coriander powder
1/2 tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves
DIRECTIONS
Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occasionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.
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250 gms fresh green peas
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
1/2 coriander powder
1/2 tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves
DIRECTIONS
Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occasionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.
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Kadai Paneer
INGREDIENTS
500 gms paneer
100 gms capsicum
2 tsp corianderseeds
5 whole red chillies
1/2 tsp dry fenugreek leaves
2 chopped green chillies
2 tsp chopped ginger
4 chopped tomatoes
2 tbsp chopped coriander
3 tbsp ghee
Salt to taste
6 cloves garlic mixed with water for the paste
DIRECTIONS
Slice the paneer and capiscum into thin long strips.
Pound the coriander seeds and chillies together.
Heat the ghee add the garlic paste and cook on a slow flame for a few seconds.
Add the capiscum and the pounded spices and cook on a slow flame for a few seconds.
Add the green chillies and ginger and fry again for a few seconds.
Add dry fenugreek leaves and salt and fry again for a seconds.
Finally add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot.
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500 gms paneer
100 gms capsicum
2 tsp corianderseeds
5 whole red chillies
1/2 tsp dry fenugreek leaves
2 chopped green chillies
2 tsp chopped ginger
4 chopped tomatoes
2 tbsp chopped coriander
3 tbsp ghee
Salt to taste
6 cloves garlic mixed with water for the paste
DIRECTIONS
Slice the paneer and capiscum into thin long strips.
Pound the coriander seeds and chillies together.
Heat the ghee add the garlic paste and cook on a slow flame for a few seconds.
Add the capiscum and the pounded spices and cook on a slow flame for a few seconds.
Add the green chillies and ginger and fry again for a few seconds.
Add dry fenugreek leaves and salt and fry again for a seconds.
Finally add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot.
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Spicy Egg Curry
Ingredients
4 boiled eggs
2 medium sized onions
1 Tomato
3 green chilli's
2 tsp. coriander powder
5 cloves of garlic
1" ginger
1 tsp. jeera
1/2 tsp. garam masala
pinch of turmeric powder
3 tbsp oil
Salt to taste
water
Directions
1.Make a paste of 1 onion, garlic, ginger and green chilli's.
2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.
3.Keep frying till you see the oil seperating on the top and there is no raw smell. 4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).
5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency.
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4 boiled eggs
2 medium sized onions
1 Tomato
3 green chilli's
2 tsp. coriander powder
5 cloves of garlic
1" ginger
1 tsp. jeera
1/2 tsp. garam masala
pinch of turmeric powder
3 tbsp oil
Salt to taste
water
Directions
1.Make a paste of 1 onion, garlic, ginger and green chilli's.
2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.
3.Keep frying till you see the oil seperating on the top and there is no raw smell. 4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).
5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency.
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Egg masala
Ingredients
* 1 cup onion
* 1cup tomatoes (diced)
* 1/2tsp jeera
* 1/2 tsp garlic
* 2-3 eggs
* 1tbsp oil
* salt
* kasuri methi
* corriender leaves
* garam masala powder
* red chilli powder
Directions
1. Boil eggs and cut it into small pieces and keep aside
2. Heat a pan with 1tbsp oil add garlic, jeera, onion, tomatoes fry for 2 min
3. Add garam masala,chilli powder,kasuri methi and salt and stir it for few min
4. Add eggs in it cook it for 2 min add coriander leaves
5. Serve hot with roti
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Egg Curry
Ingredients
For Gravy
* 4 Boiled Eggs
* 2 nos. medium Onions (chopped)
* 2 tomatoes (finely diced/chopped) and 3 tsp. of Tomato Puree/ Paste /Sauce
* 2 cloves Garlic (chopped)
* 1 ½ tbsp. Ginger (paste)
* 3 no. Green Chilies chopped (Number can vary according to taste)
* Salt to taste
* ¼ tsp. Turmeric powder
* 1½ tsp. Red Chili Powder
* 1 tsp. Coriander powder
* 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
* ¼ tsp. Garam Masala Powder
* 1 ½ cup Water
For Garnishing: One chopped Green Chili and Onion Rings
Directions
1. Heat Oil in Pan/Skillet on Medium high heat.
2. Add Garlic, Ginger Paste and chopped Onions and add a pinch of Salt and fry till they turn brown. (Adding salt while frying Onions makes it quicker to fry Onions)
3. When Onions turn golden brown add coriander powder and turmeric powder & chili powder and Salt to taste and fry for 1 minute.
4. Add Garam Masala again fry for 1 minute.
5. Add Tomatoes and Tomato Paste/Puree/Sauce stir it well and fry till the oil leaves from the sides.
6. Add 2 chopped Green Chilies.
7. Add Water and let it simmer for 10 Min's.(turn heat to Medium Low)
8. Cut Eggs in Half (vertically) and add to the gravy and stir it slowly so that it gets dipped in gravy.
9. Cook the Egg Curry for 5 Min's. or till very little water is left.
10. Garnish with 1 chopped Green chilies and Onion rings.
11. Serve with Paratha’s, Chapati’s or Rice.
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For Gravy
* 4 Boiled Eggs
* 2 nos. medium Onions (chopped)
* 2 tomatoes (finely diced/chopped) and 3 tsp. of Tomato Puree/ Paste /Sauce
* 2 cloves Garlic (chopped)
* 1 ½ tbsp. Ginger (paste)
* 3 no. Green Chilies chopped (Number can vary according to taste)
* Salt to taste
* ¼ tsp. Turmeric powder
* 1½ tsp. Red Chili Powder
* 1 tsp. Coriander powder
* 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
* ¼ tsp. Garam Masala Powder
* 1 ½ cup Water
For Garnishing: One chopped Green Chili and Onion Rings
Directions
1. Heat Oil in Pan/Skillet on Medium high heat.
2. Add Garlic, Ginger Paste and chopped Onions and add a pinch of Salt and fry till they turn brown. (Adding salt while frying Onions makes it quicker to fry Onions)
3. When Onions turn golden brown add coriander powder and turmeric powder & chili powder and Salt to taste and fry for 1 minute.
4. Add Garam Masala again fry for 1 minute.
5. Add Tomatoes and Tomato Paste/Puree/Sauce stir it well and fry till the oil leaves from the sides.
6. Add 2 chopped Green Chilies.
7. Add Water and let it simmer for 10 Min's.(turn heat to Medium Low)
8. Cut Eggs in Half (vertically) and add to the gravy and stir it slowly so that it gets dipped in gravy.
9. Cook the Egg Curry for 5 Min's. or till very little water is left.
10. Garnish with 1 chopped Green chilies and Onion rings.
11. Serve with Paratha’s, Chapati’s or Rice.
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Chicken Tikka Masala
"This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread."
INGREDIENTS
* 235 ml yogurt
* 15 ml lemon juice
* 4 g ground cumin
* 2 g ground cinnamon
* 4 g cayenne pepper
* 4 g freshly ground black pepper
* 6 g minced fresh ginger
* 25 g salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
* 15 g butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 4 g ground cumin
* 5 g paprika
* 20 g salt, or to taste
* 1 (8 ounce) can tomato sauce
* 235 ml heavy cream
* 10 g chopped fresh cilantro
DIRECTIONS
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
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INGREDIENTS
* 235 ml yogurt
* 15 ml lemon juice
* 4 g ground cumin
* 2 g ground cinnamon
* 4 g cayenne pepper
* 4 g freshly ground black pepper
* 6 g minced fresh ginger
* 25 g salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
* 15 g butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 4 g ground cumin
* 5 g paprika
* 20 g salt, or to taste
* 1 (8 ounce) can tomato sauce
* 235 ml heavy cream
* 10 g chopped fresh cilantro
DIRECTIONS
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
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Bombay Shrimps
INGREDIENTS
1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
� tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
� cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste
DIRECTIONS
Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.
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1 lb medium sized raw shrimps
1 tsp garlic paste
1 tsp ginger paste
4 tbsp tamarind paste
1/4 tsp turmeric powder
� tsp red chilli powder
2 tbsp veg oil
3 cloves garlic (whole)
� cup coconut milk
1 tbsp finely chopped cilantro
2 fresh finely chopped green chillies
salt to taste
DIRECTIONS
Peal the shrimps.
Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it. Mix well and keep aside for 10 minutes.
Heat the oil in a frying pan.
Add whole cloves of garlic. Stir until brown.
Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
Add coconut milk, cilantro and green chillies.
Turn the heat off as the sauce begins to simmer.
Serve on bed of steamed rice.
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Chicken Fry
INGREDIENTS
1 lb chicken
1 onion
1 tsp ginger-garlic paste
2 green chilies, finely chopped
3 tsp dhania powder
1 tsp garam masala
1/2 tsp haldi powder
1 tsp chili powder
A pinch of nutmeg and pepper powder
Coriander leaves
Salt to taste
DIRECTIONS
Heat oil in a pan.
Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.
Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.
Add salt and dhania powder to taste and cook until it is done.
Garnish with Coriander.
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1 lb chicken
1 onion
1 tsp ginger-garlic paste
2 green chilies, finely chopped
3 tsp dhania powder
1 tsp garam masala
1/2 tsp haldi powder
1 tsp chili powder
A pinch of nutmeg and pepper powder
Coriander leaves
Salt to taste
DIRECTIONS
Heat oil in a pan.
Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.
Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.
Add salt and dhania powder to taste and cook until it is done.
Garnish with Coriander.
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Chicken Curry - Type I
INGREDIENTS
* 45 ml cooking oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 20 g curry powder (put more if u like spicy food)
* 2 g ground cinnamon
* 2 g Indian paprika
* 1 bay leaf
* 0.9 g grated fresh ginger root
* 2 g white sugar (optional)
* salt to taste
* 2 skinless, boneless chicken breast halves - cut into bite-size pieces
* 15 g tomato paste
* 235 ml plain yogurt
* 180 ml coconut milk
* 0.5 lemon, juiced
* 0.9 g Indian pepper ( its more hot compared to others)
DIRECTIONS
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
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* 45 ml cooking oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 20 g curry powder (put more if u like spicy food)
* 2 g ground cinnamon
* 2 g Indian paprika
* 1 bay leaf
* 0.9 g grated fresh ginger root
* 2 g white sugar (optional)
* salt to taste
* 2 skinless, boneless chicken breast halves - cut into bite-size pieces
* 15 g tomato paste
* 235 ml plain yogurt
* 180 ml coconut milk
* 0.5 lemon, juiced
* 0.9 g Indian pepper ( its more hot compared to others)
DIRECTIONS
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
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Aloo Kheema Cutlets
Ingredients:
Potatoes: 500 gms
Minced meat(boneless): 250gms
Vinegar: 3-4 tbsp
Green chillies(pieces): 2-3
Mint leaves: 8-10
Chili powder: 1/2tbsp
Onions(cut into pieces): 1 medium size
Fresh coriander leaves: 1/2 cup
Garlic(cut finely): 3-4 pods
Ginger(cleaned): 1/4" piece
Roasted Garam Masala: 100 gms
Black pepper powder: 1/2tsp
Veg cooking oil for deep frying
Salt to taste
Cooking Directions
1. Boil the potatoes till they are soft.
2. Peel n mash n add vinegar,salt,black pepper powder n roasted garam masala powder.
3. Mix thoroughly and keep aside.
4. In a pan mix kheema,onions,chili powder,salt,coriander,mint leaves and oil.
5. Cook till water dries up.
6. Add lime juice to the dry cooked Kheema.
7. Make balls (12 to 15) out of the mashed potatoes.
8. Apply little oil on the palm and flatten the ball.
9. Take table spoon of cooked kheema , place it in the centre of each flattened
mash potato and cover it from all sides so that kheema is fully covered.
10. Flatten it slightly and deep fry.
11. Repeat with other potato balls.
12. Serve hot with tomato sauce or mint chutney.
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Potatoes: 500 gms
Minced meat(boneless): 250gms
Vinegar: 3-4 tbsp
Green chillies(pieces): 2-3
Mint leaves: 8-10
Chili powder: 1/2tbsp
Onions(cut into pieces): 1 medium size
Fresh coriander leaves: 1/2 cup
Garlic(cut finely): 3-4 pods
Ginger(cleaned): 1/4" piece
Roasted Garam Masala: 100 gms
Black pepper powder: 1/2tsp
Veg cooking oil for deep frying
Salt to taste
Cooking Directions
1. Boil the potatoes till they are soft.
2. Peel n mash n add vinegar,salt,black pepper powder n roasted garam masala powder.
3. Mix thoroughly and keep aside.
4. In a pan mix kheema,onions,chili powder,salt,coriander,mint leaves and oil.
5. Cook till water dries up.
6. Add lime juice to the dry cooked Kheema.
7. Make balls (12 to 15) out of the mashed potatoes.
8. Apply little oil on the palm and flatten the ball.
9. Take table spoon of cooked kheema , place it in the centre of each flattened
mash potato and cover it from all sides so that kheema is fully covered.
10. Flatten it slightly and deep fry.
11. Repeat with other potato balls.
12. Serve hot with tomato sauce or mint chutney.
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Spicy Egg
Tried.. tested n awesome.... :-)
Ingredients:
3 boiled eggs
1/2 cup onion
8-10 curry leaves
1 tea spn chili powder
1/8 tea spn shahjeera
1/2 tea spn ginger-garlic paste
3 cloves
1″ cinnamon
1/4 tea spn coriander seeds
Oil
Salt
Method:
Heat oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a min and grind to a smooth paste(do not add water).
Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits.
Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with lemon wedges.
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Ingredients:
3 boiled eggs
1/2 cup onion
8-10 curry leaves
1 tea spn chili powder
1/8 tea spn shahjeera
1/2 tea spn ginger-garlic paste
3 cloves
1″ cinnamon
1/4 tea spn coriander seeds
Oil
Salt
Method:
Heat oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a min and grind to a smooth paste(do not add water).
Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits.
Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with lemon wedges.
Njoy food...!
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