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.
Wednesday, October 20, 2010
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.
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