Ingredient:- 2 cup boiled rice, 1/2 cup flour, 1/2 tsp red chill powder, 1 tbsp ginger, garlic,green chilli paste, 1/2 cup peas boiled, 2 tbsp coriander leaves finely chopped, . salt to taste, oil for frying.
Method- mix together all the ingredientsexcept peas and coriander leaves.make balls. ffill with peas and coriander leaves. flatten them and fry. serve hot with green chutney or sauce.
Thursday, November 11, 2010
Stuffed Capsicum with (Nutrell) Kheema.
iNGREDIENT;- 4 medium size green capsicums (cut off the stalks of the capsicums making small hole on the top and remove all the seeds).
For the stuffing:- 1 medium size onion chopped, 1 tbsp garlic crushed, 1 tbsp ginger crushed,2 green chilli finely chopped, 1 tomato finely chopped, 1 cup (nutrella) kheema boil for one minute in water than drain and squeeeze the water from kheema. 1/4 tsp red chilli powder, 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, 1/4 garam masala powder, 2 tbsp oil , salt to taste, handful of coriander leaves,
Method:- Heat ghee and fry oinons till brown,add ginger and garlic paste, stir well than add kheema and stir thoroughly till brown, add tomatoes and all dry masala, .stir well. Add little water and cook for 5 minutes sprinkle with garam masala and coriander leaves.Take of from fire and cool it.
put the kheema in the capsicums hole and bake till the capsicum are tender, serve hot.(you can also make capsicum on the tava or on fry pan). If you want you can add khaju and kismish in kheema.
For the stuffing:- 1 medium size onion chopped, 1 tbsp garlic crushed, 1 tbsp ginger crushed,2 green chilli finely chopped, 1 tomato finely chopped, 1 cup (nutrella) kheema boil for one minute in water than drain and squeeeze the water from kheema. 1/4 tsp red chilli powder, 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, 1/4 garam masala powder, 2 tbsp oil , salt to taste, handful of coriander leaves,
Method:- Heat ghee and fry oinons till brown,add ginger and garlic paste, stir well than add kheema and stir thoroughly till brown, add tomatoes and all dry masala, .stir well. Add little water and cook for 5 minutes sprinkle with garam masala and coriander leaves.Take of from fire and cool it.
put the kheema in the capsicums hole and bake till the capsicum are tender, serve hot.(you can also make capsicum on the tava or on fry pan). If you want you can add khaju and kismish in kheema.
Turnip (shalgam) Kheema
Ingredient:- 250 gm turnip cut into small pieces, 1 large onions cut into small pieces, 2 green chillies finely chopped, 2 tomatoes finely chopped, 1 tbsp ginger paste, handful of spring garlic with leaves(fresh garlic), finely chopped, handful of methi leaves, 1/4 tsp haldi, 1/2 tsp coriander powder, 1/4 tsp red chilli powder, 1/4 tsp garam masala, salt to taste, handful of coriander leaves, finely chopped, 3 tbsp oil.
Method:- Heat the ghee in pressure cooker, put onion stir till light brown, add all the above ingredients except garam masala and coriander leaves. buno for 15 to 20 minutes. put little water and pressure cook for 10 minutes. than mash little.sprinkle with garam masala garnish with coriander leaves.
(If u don't want to put garam masala than u can put pinch of small ilachi powder and black pepper powder. ). enjoy with rice or garam tandoori roti.
Method:- Heat the ghee in pressure cooker, put onion stir till light brown, add all the above ingredients except garam masala and coriander leaves. buno for 15 to 20 minutes. put little water and pressure cook for 10 minutes. than mash little.sprinkle with garam masala garnish with coriander leaves.
(If u don't want to put garam masala than u can put pinch of small ilachi powder and black pepper powder. ). enjoy with rice or garam tandoori roti.
Wednesday, October 20, 2010
French Beans inFenugreek
Ingredients:- 250 gm french beans cut into 2 to 3 pieces, 1 medium size onion chopped, 1 tsp cumin seeds, 1 tsp coriander, 1 tsp sesame seeds, 1 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp garlic paste, 1 tomato cut into four pieces, salt to taste, 2 tbsp oil,,1 bunch fresh fenugreek leaves, handful of coriander leaves, 1 tbsp lemon juice.
Method:- Grind together onions, cumin seeds, garlic, turmeric, coriander, chilli powder, sesame seed, and salt. Heat oil in saucepan and fry the spice mixture on medium heat stirring occasionally. Add tomatoes, french beans,and fenugreek stir fry about 10 minutes till beans done. sprinkle in the lemon juice and decorate with coriander leaves.
Method:- Grind together onions, cumin seeds, garlic, turmeric, coriander, chilli powder, sesame seed, and salt. Heat oil in saucepan and fry the spice mixture on medium heat stirring occasionally. Add tomatoes, french beans,and fenugreek stir fry about 10 minutes till beans done. sprinkle in the lemon juice and decorate with coriander leaves.
Tuesday, October 19, 2010
Tarka Dal
Ingredients:- 115 gm (1/2 cup.), masoor dal(split red lentils),50 gm(1/4 cup) moong dal(small split yellow lentils), 1 tsp ginger paste, 1tsp garlic finely chopped, 1/4 turmeric powder, 2 green chillies finely chopped, 1/4 garam masala powder (optional) 1/4 mango powder(amchur ) , salt to taste, (600 ml) 21/2 cup water,
For Tarka- 2 tbsp oil 1 onion finely chopped, 1/2 mixed onion seeds , cumin seeds , mustard seeds, 4 dried red chillies, 1 tomatoes finely chopped.For garnish:- handful of coriander leaves finely chopped, 2 fresh green chillie ssliced, 1 tsp fresh mint(optional).
Method:-Boil both dals in the water with salt turmeric, ginger and chopped green chilles until soft.
Mash the lentil mixture. If dal looks dry add some water.
For tarka heat the oil in pan put onion seeds cumin seeds, mustard seeds, red dried chillies when sprinkle add garlic chopped and than put onion stir well put tomatoes stir for some time till tomatoes become soft.put amchur, Pour the tarka over the dal mix well. garnish with coriander leaves and green chillies and mint.
For Tarka- 2 tbsp oil 1 onion finely chopped, 1/2 mixed onion seeds , cumin seeds , mustard seeds, 4 dried red chillies, 1 tomatoes finely chopped.For garnish:- handful of coriander leaves finely chopped, 2 fresh green chillie ssliced, 1 tsp fresh mint(optional).
Method:-Boil both dals in the water with salt turmeric, ginger and chopped green chilles until soft.
Mash the lentil mixture. If dal looks dry add some water.
For tarka heat the oil in pan put onion seeds cumin seeds, mustard seeds, red dried chillies when sprinkle add garlic chopped and than put onion stir well put tomatoes stir for some time till tomatoes become soft.put amchur, Pour the tarka over the dal mix well. garnish with coriander leaves and green chillies and mint.
white chicken curry
Ingrediants:- 500 gm. chicken cut into big pieces, 150 gm. onions, 100 gm curd beaten, 1/2 cup fresh cream, beaten, 1tbsp ground nuts, handful of coriander leaves finely chopped, 1 tsp seasame seeds, 1 tsp. ginger-garlic paste, 1/2 tsp. fennel seeds, 2 cardamoms, 2 cloves, 8 almonds, blanched and ground to paste, 1/2 coriander seeds. 1/3 cup ghee,salt to taste.
Method:- Grind onions, groundnuts,sesame seeds, fennel seeds, cardamoms and cloves to a fine paste.Heat ghee add ground masalas and ginger garlic paste and stir for 5 minutes than add chicken cook till ghee separates, put salt. Add 1/2 cup water abd almond paste and cook on a low flame till the chicken is done.Just before serving add curd and cream. Garnish with coriander leaves.
Method:- Grind onions, groundnuts,sesame seeds, fennel seeds, cardamoms and cloves to a fine paste.Heat ghee add ground masalas and ginger garlic paste and stir for 5 minutes than add chicken cook till ghee separates, put salt. Add 1/2 cup water abd almond paste and cook on a low flame till the chicken is done.Just before serving add curd and cream. Garnish with coriander leaves.
Prawn curry in green masala
Ingrediant:- 250 gm. prawns, shelled and deveined(than boil put few drops of lemon juice and salt), 1 big onion, finely grated, 2 cloves 1 stick cinnamon, juice of 1 lemon, pinch of turmeric powder, 1/2 tsp coriander powder, 1/4 red chilli powder, 1/3 cup oil, salt to taste.
Grind together- 3/4 cup coriander leaves, 1/2 cup fresh coconut grated, a few curry leaves, 2 green chlillies, 5 -6 flakes garlic, 1/2 tsp ginger paste,
Method:- Heat oil,add cloves, cinnamom and grated oinon, fry for 5 to 6 minutes. Add the ground masala, turmeric powder coriander powder, red chilli powder, and salt to taste and fry till the oil separates. Add prawns and cook for 5 minutes, add about one cup water and cook for five minutes. Add a little more water, if gravy is too thick, just before serving, put lime juice.
Grind together- 3/4 cup coriander leaves, 1/2 cup fresh coconut grated, a few curry leaves, 2 green chlillies, 5 -6 flakes garlic, 1/2 tsp ginger paste,
Method:- Heat oil,add cloves, cinnamom and grated oinon, fry for 5 to 6 minutes. Add the ground masala, turmeric powder coriander powder, red chilli powder, and salt to taste and fry till the oil separates. Add prawns and cook for 5 minutes, add about one cup water and cook for five minutes. Add a little more water, if gravy is too thick, just before serving, put lime juice.
Potatoes in spinach(Palak)
Ingredients:- 250 gm. potatoes, 1 medium size onion finely chopped, 1 tbsp ginger crushed.1tbsp garlic finely chopped or crushed, 2 green chillies finely chopped, 1 tsp cumin seeds, 2 dry red chillies coarsely broken, salt to taste, 1 large bunch spinach finely chopped, 1/2 tsp coriander powder, 4 tbsp oil, 2 tomatoes,coarsely chopped, to garnish.
Method:- wash the potaotes and cut into quarters. If using new small potatoes, leave them whole. Heat the oil in frying pan and fry the potatoes until brown on all sides. Remove and put aside. Remove excess oil leaving about 1 tbsp in the pan. put cumin seed and red dried chillies , than put ginger , garlic onion green chillies, stir until the onion is golden brown. Add potatoes and salt and stir well. cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender, when pierced with a sharp knife. Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have envaporated. Garnish with chopped tomatoes and serve hot.
(You can enjoy this alu with puree).
Method:- wash the potaotes and cut into quarters. If using new small potatoes, leave them whole. Heat the oil in frying pan and fry the potatoes until brown on all sides. Remove and put aside. Remove excess oil leaving about 1 tbsp in the pan. put cumin seed and red dried chillies , than put ginger , garlic onion green chillies, stir until the onion is golden brown. Add potatoes and salt and stir well. cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender, when pierced with a sharp knife. Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have envaporated. Garnish with chopped tomatoes and serve hot.
(You can enjoy this alu with puree).
Lamb Tikka
Ingredients:- 500 gm Lamb cut into strips, 175 gm youghurt, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp garam masala, 1 tsp garlic paste, 1/2 tsp ginger paste, salt to taste, 2 tbsp coriander leaves finely chopped, 2 tbsp lemon juice, 2 tbsp oil. 1 tbsp tomato puree (tomato paste).1 large green (bell) pepper, sliced, 2 large fresh red chillies.
Method:- Put lamb strips, yougurt,ground cumin powder, coriander powder, red chilli powder, turmeric powder, garam masala powder, fresh coriander leaves, lemon juice salt into large bowl. stir well and marinate for 1 hour.
Heat oil in deep pan put tomato puree in that on low flame. put lamb strips to the pan, a few at a time, leaving any excess marinade behind in the bowl. cook the lamb frequentlly for 10 minutes or until it is well browned .
Add green bell pepper and red whole chillies, heat through, checking that the lamb is cooked through. serve hot.
Method:- Put lamb strips, yougurt,ground cumin powder, coriander powder, red chilli powder, turmeric powder, garam masala powder, fresh coriander leaves, lemon juice salt into large bowl. stir well and marinate for 1 hour.
Heat oil in deep pan put tomato puree in that on low flame. put lamb strips to the pan, a few at a time, leaving any excess marinade behind in the bowl. cook the lamb frequentlly for 10 minutes or until it is well browned .
Add green bell pepper and red whole chillies, heat through, checking that the lamb is cooked through. serve hot.
minced (Lamb ) with peas and patatoes
500 gm. minced (ground Lamb), 1tsp. ginger paste, 1 tsp garlic paste, 2 medium size onions finely chopped, 2 medium size tomatoed, finely chopped, 2 green chilli finely chopped, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, salt to taste, 1/2 tsp garam masala powder,3 tbsp oil, 2 medium size potatoes cut into 4 pieces, 1/2 cup peas, 1 bunch fresh fenugreek(methi), handful of coriander leaves finely chopped.for decoration tomatoes ring.
Method:- Put minced lamb, ginger garlic chilli powder turmeric powder salt into a large bowl, and mix together thoroughly. keep it for 15 to 20 minutes.
Heat the oil in pressure cooker, put onion and fry until golden brown. Add the minced lamb and buno(stir)over a medium heat for about 10 minutes, put tomatoes ,fenugreek leaves, green chillies, and stir for 5 minutes than add potatoes and mutter and buno for 5 minutes.add little water and pressure cooker for 5to 7 minutes.
Just before serving sprinkle garam masala and garnish with tomaotes ring and coriander leaves.
(If u want you can put macroni instead of potatoes and peas.
Method:- Put minced lamb, ginger garlic chilli powder turmeric powder salt into a large bowl, and mix together thoroughly. keep it for 15 to 20 minutes.
Heat the oil in pressure cooker, put onion and fry until golden brown. Add the minced lamb and buno(stir)over a medium heat for about 10 minutes, put tomatoes ,fenugreek leaves, green chillies, and stir for 5 minutes than add potatoes and mutter and buno for 5 minutes.add little water and pressure cooker for 5to 7 minutes.
Just before serving sprinkle garam masala and garnish with tomaotes ring and coriander leaves.
(If u want you can put macroni instead of potatoes and peas.
Tuesday, October 12, 2010
Boti kabab
1/2 kg. boneless mutton, 1/4 cup (50 ml) curd, 2 tbsp ginger garlic paste, 1 tbsp raw papaya paste, 4 red chilli, 1 tsp. sesame seeds, 2 tsp dhaniia -jerra powder, 1/2 tsp garam masala powder, 1/2 shahajeera powder, 1/4 nutmeg powder, 4 almond halved, 1 medium sized onion ground to paste, juice of 2 limes,salt to taste.
Method:-Grind red chillies, sesame seeds, and almonds to fine paste. cut mutton into 5 cm cubes. Add all masala powder, ground masalas and salt to the curd.Apply the curd mixture to mutton cubes and marinate for 1/2 an hour. Add papaya paste mix well and keep aside for another 1/2 hour.fix on skewers and roast on charcoals till done. sprinkle some oil onto the meat while roasting and keep turning till evenly browned.
Garnish with onion rings mint cutney and lime slice.
Method:-Grind red chillies, sesame seeds, and almonds to fine paste. cut mutton into 5 cm cubes. Add all masala powder, ground masalas and salt to the curd.Apply the curd mixture to mutton cubes and marinate for 1/2 an hour. Add papaya paste mix well and keep aside for another 1/2 hour.fix on skewers and roast on charcoals till done. sprinkle some oil onto the meat while roasting and keep turning till evenly browned.
Garnish with onion rings mint cutney and lime slice.
Masaledar Gobhi fry
Ingredients:- 1 kg. gobhi(cauliflower), 1 tsp cumin seeds,25 gm sabut masala (cloves,dalchini, big cardamom,kali mirch,tej patta), 250 gm. tomatoes, finely chopped, 2 tsp red chilli powder, 1 tsp kashmiri mirch powder, 1 tsp turmeric, 1 tsp coriander powder, 1 tsp garam masala, 2 tbsp ginger -garllic paste, salt to taste oil for frying. handful of coriander leaves.
Method:- Fry pieces of gobhi in oil. keep a side. Heat oil in a pan add all the spices along with ginger garlic paste. Add tomatoes and cook for 5 to 6 minutes. Add fried gobhi pieces and cook. simmer for 5 minutes on low flame. Add garam masala. garnish with coriander leaves.
Method:- Fry pieces of gobhi in oil. keep a side. Heat oil in a pan add all the spices along with ginger garlic paste. Add tomatoes and cook for 5 to 6 minutes. Add fried gobhi pieces and cook. simmer for 5 minutes on low flame. Add garam masala. garnish with coriander leaves.
Monday, October 11, 2010
Mutton chops in Garam masala
1 kg. mutton chops, trimmed, 7 onions chopped, 4 tomaotes chopped, 4 potatoes peeled cut into 2 pieces, 2 cup curd, 1 1/2 tbsp. chillli powder, 1 tsp aniseeds, 1 tsp poppy seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp garlic paste, 1 ginger paste, 1 tsp green chilli paste, 8 cardamoms , 8 cloves, 9 peppercorn 2tbsp coriander leaves finely chopped, 1/4 cup oil, salt to taste, 1 tbsp sugar, 1 tbsp garam masala powder, 1 tsp turmeric powder,
Add curd, ginger, garlic chilli paste, red chilli powder, turmeric powder, and garam masala powder, salt and sugar to chops and reserve for half an hour.
Heat 2 tbsp oil. Add all spices cardamoms, cloves, peppercorns, cummin seeds, coriander seeds, poppy seeds,and aniseeds brown, Add onions brown than add tomatoes stir well. cool and liquidise. Heat remaining oil in a pressure cooker.Add chops and fry till oil separates from spices. Add ground onion mixture, potatoes salt and one cup hot water. pressure cook for 20 minutes. When done garnish with coriander leaves.
Add curd, ginger, garlic chilli paste, red chilli powder, turmeric powder, and garam masala powder, salt and sugar to chops and reserve for half an hour.
Heat 2 tbsp oil. Add all spices cardamoms, cloves, peppercorns, cummin seeds, coriander seeds, poppy seeds,and aniseeds brown, Add onions brown than add tomatoes stir well. cool and liquidise. Heat remaining oil in a pressure cooker.Add chops and fry till oil separates from spices. Add ground onion mixture, potatoes salt and one cup hot water. pressure cook for 20 minutes. When done garnish with coriander leaves.
keema (meat)
500 gm. minced meat, 3 onions finely chopped, 2 tomatoes finely chopped, 2tsp. red chilli powder, 4 green chillies finely chopped, 2 tbsp coriander powder, 2 tbsp ginger garlic paste, 4 cardamom, 1 tbsp cumin powder, 1/2 bunch spinach, handful of fenugreek , few soova (dil) leaves, 4 cloves, 5 cm cinnamon, 2 bay leaves, 1 tsp peppercorns, 1/2 cup oil. salt to taste. handful of coriander leaves.
Method:- Wash and drain the mince. Heat oil and fry onion till brown. Add all whole spices. fry for a few minutes, than add mince along with ginger garlic paste and boona for some time. Add salt. stir well than add spices, tomatoes stir well than add green vegetables mix well add some water and pressure cook for 15 minutes. garnish with coriander leaves. serve with parat has.
(If u want u can put some mutter or macronies).
Method:- Wash and drain the mince. Heat oil and fry onion till brown. Add all whole spices. fry for a few minutes, than add mince along with ginger garlic paste and boona for some time. Add salt. stir well than add spices, tomatoes stir well than add green vegetables mix well add some water and pressure cook for 15 minutes. garnish with coriander leaves. serve with parat has.
(If u want u can put some mutter or macronies).
Wednesday, October 6, 2010
Tandoori chicken(2) method
1 kg chicken cut into 4 pieces.
Ingredients:- for marinade:-Raw papaya (make) paste, 2, tbsp garlic paste, 1 tsp ginger paste ,2 tbsp lemon juice, 6 tbsp chicken tandoori masala, few drops of tandoori colour,salt to taste 2 tbsp oil or butter,
For decoration-chat masala(optional). 1 medium size onion rings lemon slices
Method: Mix all the ingrediant in a bowl apply on chicken. marinade for 5 to 6 hours. bake 0n 180'C for 20 minutes. sprinkle with chat masala. decorate with onion ring and lime slices.
Ingredients:- for marinade:-Raw papaya (make) paste, 2, tbsp garlic paste, 1 tsp ginger paste ,2 tbsp lemon juice, 6 tbsp chicken tandoori masala, few drops of tandoori colour,salt to taste 2 tbsp oil or butter,
For decoration-chat masala(optional). 1 medium size onion rings lemon slices
Method: Mix all the ingrediant in a bowl apply on chicken. marinade for 5 to 6 hours. bake 0n 180'C for 20 minutes. sprinkle with chat masala. decorate with onion ring and lime slices.
Tandoori chicken (1) method
11/2 kg chicken cut into big pieces, juice of 2 lemons, salt to taste. keep aside.
for theMarinade:-10 flakes garlic, 4 cm ginger, 2 green chillies, 1/2 tsp garam masala powder, 1/2 kasuri methi powder and mint leaves(, few drop of tandoori colour 1/2 cup curd, 3/4 red chilli powder,salt to taste. 3 tbsp oil .
Grind garlic ginger green chillies mint leaves to fine paste
Method:- mix all the ingredients of the marinade in a big bowl. apply to the chicken. merinade for 5 to 6 hours. wrap the chicken in aluminium foil and bake in a moderately hot oven 195 'c for 30 minutes. Remove the chicken from foil , glaze with oil and again bake for 5 minutes in the oven.If roasting on skewer go on applying little oil every now and then till done. sprinkled with chat masala , along with tomato rings onion rings and lemon slices..
for theMarinade:-10 flakes garlic, 4 cm ginger, 2 green chillies, 1/2 tsp garam masala powder, 1/2 kasuri methi powder and mint leaves(, few drop of tandoori colour 1/2 cup curd, 3/4 red chilli powder,salt to taste. 3 tbsp oil .
Grind garlic ginger green chillies mint leaves to fine paste
Method:- mix all the ingredients of the marinade in a big bowl. apply to the chicken. merinade for 5 to 6 hours. wrap the chicken in aluminium foil and bake in a moderately hot oven 195 'c for 30 minutes. Remove the chicken from foil , glaze with oil and again bake for 5 minutes in the oven.If roasting on skewer go on applying little oil every now and then till done. sprinkled with chat masala , along with tomato rings onion rings and lemon slices..
Tuesday, October 5, 2010
Chicken with lemon honey sauce.
Ingredients- 2 large breasts of chicken (cut into strips), For batter, 3 tbsp cornflour, 2 tbsp. flour, 1 beaten egg white.Mix the above items together and add chicken pieces, salt and white pepper to taste and keep aside.
For lemon honey sauce:- 2 tbsp oil 1 tsp garlic paste, 1 tsp ginger paste, 11/2cup chicken stock, 11/2 tbsp cornflour blended with 3 tbsp water and 2 tbsp honey, 11/2 tbsp lemon juice, 1 small onion finely sliced, 1/2 small carrot finely sliced, 1/2 small capsicum finely sliced, salt and white pepper to taste.
Method:- Deep fry the chicken pieces on moderate heat (they should re main whitish). drain and keep aside.
For Heat oil in pan over high heat, add ginger garlic paste and sliced onion, than add carrot and capsicum stir fry for a while add stock salt , pepper, lemon juice and honey. bring it to boil. add corn flour mixture keep stirring.Cook till sauce thicken. Add fried chicken pieces. serve with white steam rice.
For lemon honey sauce:- 2 tbsp oil 1 tsp garlic paste, 1 tsp ginger paste, 11/2cup chicken stock, 11/2 tbsp cornflour blended with 3 tbsp water and 2 tbsp honey, 11/2 tbsp lemon juice, 1 small onion finely sliced, 1/2 small carrot finely sliced, 1/2 small capsicum finely sliced, salt and white pepper to taste.
Method:- Deep fry the chicken pieces on moderate heat (they should re main whitish). drain and keep aside.
For Heat oil in pan over high heat, add ginger garlic paste and sliced onion, than add carrot and capsicum stir fry for a while add stock salt , pepper, lemon juice and honey. bring it to boil. add corn flour mixture keep stirring.Cook till sauce thicken. Add fried chicken pieces. serve with white steam rice.
Chicken keema masala
Ingredients:- 1 kg chicken kheema, 2 medium onions finely chopped, 2 tomato finelly chopped, 2 green chilli finely chopped, 1 tbsp garlic paste, 1 tbsp ginger paste, 1/4 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp garam masala powder, salt to taste, 1/2 cup yoghurt(dahi) 3 tbsp oil. 1 pec.
whole cinnamon stick, 2 black cardamom pods, 3 green cardamom, 2 bay leaves, 4 gloves, handful of coriander leaves finely chopped.
Method:-Put oil in pressure cooker, add whole garam masala bhoona and than add onion and make it brown, add chicken kheema stir well than put dry masala (without garam masala powder), bhoona for atleast 10 minutes, than put tomatoes and bhoona well until mixture become dry. add yoghurt mix well. put some water and press cook on slow fire for 5 minutes .When done sprinkle garam masala powder,garnish with coriander leaves.( If you want you can add whole khaju). serve with pau or nan.
whole cinnamon stick, 2 black cardamom pods, 3 green cardamom, 2 bay leaves, 4 gloves, handful of coriander leaves finely chopped.
Method:-Put oil in pressure cooker, add whole garam masala bhoona and than add onion and make it brown, add chicken kheema stir well than put dry masala (without garam masala powder), bhoona for atleast 10 minutes, than put tomatoes and bhoona well until mixture become dry. add yoghurt mix well. put some water and press cook on slow fire for 5 minutes .When done sprinkle garam masala powder,garnish with coriander leaves.( If you want you can add whole khaju). serve with pau or nan.
Monday, October 4, 2010
Healthy salad
Ingredients:- 1 cup Bean sprouts,2 pes. carrots cut into thin round slices, 7 to 8 nos. Lettuce leaves, 6 pcs. cherry tomaotes cut into four pcs. each, 6 pcs. spring onions bulbs cut into 4 pcs. each, 2 pcs.c ucumbar cut into thin round slices, 2 pcs. orange(seedless segments), one apple cut into small cubes.
For the dressing- white pepper - 1 tsp. juice of one orange, salt to taste.
Method:- Mix all the ingredients in a salad bowl. Mix orange juice, salt and pepper to prepare salad dressing. add this dressing to the salad and toss in well. decorate well in a plate and serve chilled.
For the dressing- white pepper - 1 tsp. juice of one orange, salt to taste.
Method:- Mix all the ingredients in a salad bowl. Mix orange juice, salt and pepper to prepare salad dressing. add this dressing to the salad and toss in well. decorate well in a plate and serve chilled.
Garlic baby corn mashroom
Ingredients- 100 gm fresh baby corns,cut into slices, 200 gm fresh mashrooms, cut into halves, 1 tbsp butter, 5 pods garlic finely chopped, 1 tsp paprika(broken red chillies) salt to taste, 1/2 tsp oregano, a few drops vinegar, handful of coriander leaves finely chopped.
method:- Steam baby corn and mashroom (half cooked), set a side. Heat butter in a pan, add the garlic and saute. add half cooked baby corn and mashroom and mix well. Sprinkle with salt oregano and paprika. stir fry and remove from heat.mix vinegar over it garnish with coriander leaves. serve hot.
(If you want you can add paneer and spring onions leaves.).
method:- Steam baby corn and mashroom (half cooked), set a side. Heat butter in a pan, add the garlic and saute. add half cooked baby corn and mashroom and mix well. Sprinkle with salt oregano and paprika. stir fry and remove from heat.mix vinegar over it garnish with coriander leaves. serve hot.
(If you want you can add paneer and spring onions leaves.).
Sunday, October 3, 2010
Sprout and fruit bhel.
Ingredients:- For the sev mamara:- 1 cup mamara(puffed rice,) 1/2 cup sev, 1/2 tsp.cumin (JEERA) seeds , a pinch Asafoetida (hing) 1/4 tsp. Turmeric powder(haldi), 1/4 tsp. black salt (sanchal), 1/2tsp oil.
other ingredients:- 4 tbsp. Peanuts (boiled) , 4 tbsp. moong sprouts, 4 tbsp finelly chopped tomatoes, 4 tbsp choppe apple, 2 tbsp raw mango chopped, 4 tbsp pomegranate seeds, 1/2 cup orange segments, hand ful of chopped coriander, 4 tsp lemon juice. salt to taste.
Method:- For the sev mamara: Heat oil in a pan and add cumin seeds to it. when they crackle add the asafoetida, turmeric powder and mamara and mix welAdd the black salt and sev, mix well and cool completely. store in an air tight container and use as required.
Mix all the ingredients together and serve immediately.
other ingredients:- 4 tbsp. Peanuts (boiled) , 4 tbsp. moong sprouts, 4 tbsp finelly chopped tomatoes, 4 tbsp choppe apple, 2 tbsp raw mango chopped, 4 tbsp pomegranate seeds, 1/2 cup orange segments, hand ful of chopped coriander, 4 tsp lemon juice. salt to taste.
Method:- For the sev mamara: Heat oil in a pan and add cumin seeds to it. when they crackle add the asafoetida, turmeric powder and mamara and mix welAdd the black salt and sev, mix well and cool completely. store in an air tight container and use as required.
Mix all the ingredients together and serve immediately.
Cheese corn ball
For the cheese corn balls:- Ingredient:s- 150 gm.boiled sweet corn kernels, 200 gm. processed cheese, grated, 200 gm. potatoes boiled and mashed, 100 gmcapsicum, cut into small pieces, salt to taste, 1 tsp. white pepper powder, 1.tsp refind flour(maida), 1/2 tsp cornflour, 1/2 tsp oregano, 4 tbsp bread crumbs, oil for frying,
For the batter:- 4 tsp. maida, 1 tsp. cornflour, water as required.salt to taste.
To prepare corn cheese balls:- In a bowl, combine the cheese, potato and capsicum. Add the sweet corn kernels to the mixture . Add the salt , white pepper , oregano, corn flour.Mix thoroughly.Make small balls.
To prepare the batter:- Mix the maida and cornflour with sufficient water to make thick consistency.
To make corn cheese balls:- Dip the corn cheese balls in the batter and roll them in the breadcrumbs. Heat the oil in deep pan and fry the corn balls. Serve hot with green chutney or sauce.
For the batter:- 4 tsp. maida, 1 tsp. cornflour, water as required.salt to taste.
To prepare corn cheese balls:- In a bowl, combine the cheese, potato and capsicum. Add the sweet corn kernels to the mixture . Add the salt , white pepper , oregano, corn flour.Mix thoroughly.Make small balls.
To prepare the batter:- Mix the maida and cornflour with sufficient water to make thick consistency.
To make corn cheese balls:- Dip the corn cheese balls in the batter and roll them in the breadcrumbs. Heat the oil in deep pan and fry the corn balls. Serve hot with green chutney or sauce.
Friday, October 1, 2010
pindi channa
21/2tbs pomegranate seeds, 2 tbsp. cumin seeds,(roast on tava make little black), 5 cups water, 4 cups chick peas soaked overnight or in hot water for 2 hours put pinch of cooking soda. javetri 2 flowers(Pink colour )salt to taste, 3tbsp tea leaves (to make channa black) , ,pinch of hing, 1/2 tsp. turmeric powder, 1/2 tsp. red chilli powder, 2tsp garam masala, 2 tbsp (mango) amchur powder,3 tbsp.oil, For decoration 5 green chillies sllit, 5 gm ginger cut into thin stripes, 1 medium onion sliced, handful of coriander leaves finelly chopped. 2 lemons cut into wedge.
Method:- grind pomegranate cumin seeds and javetri to fine paste.Pour water in pressure cooker add chic peas salt and tealeaves potli(put tea leaves in muslin cloth and tie loose). open cooker drain water(don't thrown water), In a pan heat oil . add hing, red chill powder, turmeric powder,than add chickpeas.stir well..add masala paste amchur garam masala stir continusley till oil show separately.if water require than add.if u want thick than mashed few boil chickpeas and add in pan. Remove from heat garnish with onion, ginger chillies, coriander leaves, and lemon pieces.
Method:- grind pomegranate cumin seeds and javetri to fine paste.Pour water in pressure cooker add chic peas salt and tealeaves potli(put tea leaves in muslin cloth and tie loose). open cooker drain water(don't thrown water), In a pan heat oil . add hing, red chill powder, turmeric powder,than add chickpeas.stir well..add masala paste amchur garam masala stir continusley till oil show separately.if water require than add.if u want thick than mashed few boil chickpeas and add in pan. Remove from heat garnish with onion, ginger chillies, coriander leaves, and lemon pieces.
Thursday, September 30, 2010
Cooked salad with seasame dressing
6sliced vegetables( for the sliced vegetable use your favourite combinations, such as cabbage,cauliflower, beans, carrot, bamboo shoots, cucumber or any vegetable u like...1 tsp olive oil,,1 tbsp sesame oil. , ,1/2turmeric powder, 2 large onions finely sliced, 4 cloves garlic finely sliced, salt to taste, 2 tbsp white vinegar, 3 tbsp sesame seeds.
Method:- cut vegetables into bite size strips and boil for 1 to 2 minutes in lightly salted water, just until tender but still crisp. Drain vegetables. put ice water to prevent over cooking. drain again.
Heat the two oils in a small frying pan. add turmeric, onion and garlic. cook over medium heat, stirring all the time, until the onions and garlic start to brown. remove pan from heat and continue stirring until they are brown and crisp. when cool, pour a little of this oil over the vegetables, add onions and garlic, and toss lightly but thoroughly, adding salt to taste, and vinegar.(If you want spice you can add chilli sauce )
In a dry pan, toast the sesame seeds over medium heat until golden brown. sprinkle over the vegetables.
Method:- cut vegetables into bite size strips and boil for 1 to 2 minutes in lightly salted water, just until tender but still crisp. Drain vegetables. put ice water to prevent over cooking. drain again.
Heat the two oils in a small frying pan. add turmeric, onion and garlic. cook over medium heat, stirring all the time, until the onions and garlic start to brown. remove pan from heat and continue stirring until they are brown and crisp. when cool, pour a little of this oil over the vegetables, add onions and garlic, and toss lightly but thoroughly, adding salt to taste, and vinegar.(If you want spice you can add chilli sauce )
In a dry pan, toast the sesame seeds over medium heat until golden brown. sprinkle over the vegetables.
Tuesday, September 28, 2010
Hara kabab
500 gm.spinash(Palak),100gm.channa dal, oil for frying, 1tbsp cumin, 100 gm. paneer mashed, salt to taste, 1 tsp garam masala powder, 50 gm. besan, 20 gm.cashew nuts, chopped finelly, 20 gm raisins,chopped, 20 chironji.
Method:- wash the spinash and grind it in the mixer grinder. Set aside. Boil the channa dal and mash it. set aside. heat some of the oil in a kadai,add the cumin and than add spinash paste.fry till it dries. Add the mashed channa dal and paneer and cook for a few minutes. remove from heat and allow to cool.
Add the salt, garam masala and besan and mix thoroughly.
Add the cashew nuts, raisins and chironji. Make small balls out of the mixture and roll out into the shape of tikkis/patties. Heat the oil in a kadai and deep fry the tikkis. serve hot with chutney.
Method:- wash the spinash and grind it in the mixer grinder. Set aside. Boil the channa dal and mash it. set aside. heat some of the oil in a kadai,add the cumin and than add spinash paste.fry till it dries. Add the mashed channa dal and paneer and cook for a few minutes. remove from heat and allow to cool.
Add the salt, garam masala and besan and mix thoroughly.
Add the cashew nuts, raisins and chironji. Make small balls out of the mixture and roll out into the shape of tikkis/patties. Heat the oil in a kadai and deep fry the tikkis. serve hot with chutney.
Monday, September 27, 2010
mushroom masala
Ingredients:- 1/2 kg.boiled mulshrooms, 200 gm onions, 250gm tomatoes, 1 tsp garlic ginger paste, 1tsp chilli powder, 1/2 tsp. turmeric haldi, salt to taste, 1tsp coriander powder(dhania), 1tsp garam masala, 3 tbsp oil, a small ginger finelly sliced, green chilli and handful of coriander leaves, 2 tbsp tomatoe ketchup.
Method:- heat oil in a kadai and add onions.sauate onion till they become pink and add tomaotes and all spices except garam masala. Add mushrooms cook well and tomatoe's juice dries up. Then add ketchup and mix thoroughly.Add garam masala mix well.decorate with coriander leaves,ginger sliced and green chillies.
Method:- heat oil in a kadai and add onions.sauate onion till they become pink and add tomaotes and all spices except garam masala. Add mushrooms cook well and tomatoe's juice dries up. Then add ketchup and mix thoroughly.Add garam masala mix well.decorate with coriander leaves,ginger sliced and green chillies.
Sunday, September 26, 2010
paneer in tomato puree gravy
Ingrediants:- 100 gm tomatoes,1 tbsp olive oil, 1 tbsp. ginger paste, 2 tbsp garlic paste, 2 tbspwhole garam masala, 1tsp red chilli powder, 2tbsp kasoori methi powder, 3tbsp. kaju- magaj (melon) paste, 50g butter, 40 gm cream 300 gm paneer cubes.salt to taste, hand full of coriander leaves.
Method:= Boil the tomatoes in some water. cool and drain water. (don't throw the water)blend the tomato in a mixer to make puree and set aside. Heat the oil in kadai add whole garam masala than add ginger garlic paste. stir well add tomato puree mix well than add kasoori methi red chill powder salt and water.than add paneer cubes,stir well.addkaju-magaj paste butter and cream. keep stirring over medium heat till it thickens.
Garnish with coriander leaves.
Method:= Boil the tomatoes in some water. cool and drain water. (don't throw the water)blend the tomato in a mixer to make puree and set aside. Heat the oil in kadai add whole garam masala than add ginger garlic paste. stir well add tomato puree mix well than add kasoori methi red chill powder salt and water.than add paneer cubes,stir well.addkaju-magaj paste butter and cream. keep stirring over medium heat till it thickens.
Garnish with coriander leaves.
Sindhi curry
Ingredients:-oil-5 tbsp.asafoetida(hing) a pinch,2 whole chillies,cumin seeds 1tsp.11/2 tsp fenugreek seeds, 6tbsp. gram(besan), 1tsp. coriander powder, pinch of turmeric powder, mixed vegetable (carrot, potatoes, ladies finger,brinjal drum sticks, bottle groud) you can put beans and mutter. flower, 2 cups, tamarind pulp 2tbsp.curry patta, handful coriander leaves.salt to taste.(cucamflower opl).
Method:- heat oil in a pan. add asafoetida and aftera few seconds, add the cumin and fenugreek seeds.Allow them to stop spluttering, than add the gram flour, stirring continuously. fry it,till the flour becomes brown in colour and aromatic. Add around 5-6 cups of water, stirring continusly to avoid forming lumps. Cook till it boil. add vegetables except ladies finger. add green chillies also. after 5-6 minutes add ladies finger curry leaves and all spices. add tamarind pulp and cucam flower.cook till the vegetables become tender. garnish with coriander leaves.
Method:- heat oil in a pan. add asafoetida and aftera few seconds, add the cumin and fenugreek seeds.Allow them to stop spluttering, than add the gram flour, stirring continuously. fry it,till the flour becomes brown in colour and aromatic. Add around 5-6 cups of water, stirring continusly to avoid forming lumps. Cook till it boil. add vegetables except ladies finger. add green chillies also. after 5-6 minutes add ladies finger curry leaves and all spices. add tamarind pulp and cucam flower.cook till the vegetables become tender. garnish with coriander leaves.
Friday, September 24, 2010
sandwich paneer masala
Igredients;- 350 gm paneer (cut in 12 big square pieces ) 20 cashewnuts(coarsely ground), 3green chilly finely chopped, handf ul of coriander leaves finely chopped, salt and pepper to taste.
For better;- 3/4 cup flour,salt and pepper,a pinch of tandoori color(opt.)3/4 cup water mix and make bater and keep a side,if too thick add some more water.
For gravy;- 1 large onion ground to a paste, 1 tbsp garlic and ginger paste, 2 to 3 large tomatoes finely chopped or paste. salt to taste, 1 tbsp kashmiri mirch, garam masala powder, 3 tbsp oil, oil of deep frying the paneer.
Method;- sandwich the paneer with the mixture of cashewnut , green chillies, coriander leaves, salt and papper. dip the sandwich paneer pieces in the batter.Deep fry and keep aside.
For gravy;-Heat oil.fry onion and add garlic ginger paste when brown add tomatoes, salt and chilli powder. fstir the masala well and add paneer pieces. sprinkle garam masala and garnish with coriander leave and whole chilli. You can add butter or ghee also. serve with partha or nan.
For better;- 3/4 cup flour,salt and pepper,a pinch of tandoori color(opt.)3/4 cup water mix and make bater and keep a side,if too thick add some more water.
For gravy;- 1 large onion ground to a paste, 1 tbsp garlic and ginger paste, 2 to 3 large tomatoes finely chopped or paste. salt to taste, 1 tbsp kashmiri mirch, garam masala powder, 3 tbsp oil, oil of deep frying the paneer.
Method;- sandwich the paneer with the mixture of cashewnut , green chillies, coriander leaves, salt and papper. dip the sandwich paneer pieces in the batter.Deep fry and keep aside.
For gravy;-Heat oil.fry onion and add garlic ginger paste when brown add tomatoes, salt and chilli powder. fstir the masala well and add paneer pieces. sprinkle garam masala and garnish with coriander leave and whole chilli. You can add butter or ghee also. serve with partha or nan.
Wednesday, September 22, 2010
Chicken tikka
INGREDIENTS;-500 GM.BONELESS CHICKEN breast cut into 11/2"pieces, 2tsp garlic paste.2 tsp.ginger paste, 1tsp deghi mirch,1tsp.garam masala, 1tsp lemon juice or 2tsp vineger , 3 tbsp oil, salt to taste, pinch of tandori colour,1/2 cup thick drained yoghurt. chat masala.
Method:- wash and pat dry the chicken. rub chicken pieces with garlic ginger paste, salt, chilli powder garam masala.lemon juiceand oil. leave aside for an hour.
Add beaten yoghurt and tandoori colour chat masala. Refrigerate for 6 to 8 hours to marinate the chicken tikka.preheat the barbecueor grill and put the chicken pieces on the skewers.Baste with the marinade and cook under the grill or keep the skewers on the greased wire mesh of barbecue. turn 2-3 times for even browning. brush with oil,remove from skewer when they are cooked.sprinkle with chat masala and serve hot with onion and mint chutney.
Method:- wash and pat dry the chicken. rub chicken pieces with garlic ginger paste, salt, chilli powder garam masala.lemon juiceand oil. leave aside for an hour.
Add beaten yoghurt and tandoori colour chat masala. Refrigerate for 6 to 8 hours to marinate the chicken tikka.preheat the barbecueor grill and put the chicken pieces on the skewers.Baste with the marinade and cook under the grill or keep the skewers on the greased wire mesh of barbecue. turn 2-3 times for even browning. brush with oil,remove from skewer when they are cooked.sprinkle with chat masala and serve hot with onion and mint chutney.
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