Recepies |
Egg Roll Masala Chawl Veg Rice
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Ingredients | Method | ||||
Main Ingredients:
Chicken breast
½ Kg chicken breast 2 tbsp Yoghurt 2 teaspoon garlic-Ginger paste 1 teaspoon green chilly paste 1 teaspoon red chilly paste ¼ black pepper ½ Cumin powder 1 teaspoon Pommegrenade 1 teaspoon Garam masala 2 tbsp oil ½ teaspoon orange colour 75 gm Butter |
1. Mix
all the ingredients and make paste 2. Dip the chicken breast in the paste and keep in fridge over a night 3. Next day, Grill in oven for 15-20 minutes 4. Put 75gm of butter in a pan along with grilled chicken 5. As the butter I melts, add one teaspoon of ginger/garlic paste + one teaspoon chillI paste and red chilli 6. Mix well and keep on fire for 5-7 minutes 7. It is ready to serve with a salad as a starter Cooking Time : approx. 15 mins. Preparation Time : approx. 15 mins. |
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Ingredients | Method | ||||||
Main Ingredients:
Potatoes, Cumin Seeds
6 Large Potatoes 1 teaspoon cumin seeds (jeera) 1 teaspoon turmeric powder 1 pinch asafoetida ¼ teaspoon chilli powder ½ teaspoon sugar |
1. Peel the potatoes and cut
them in to small cubes 2. In a frying pan, add two table spoons of oil and add cumin seeds 3. When cumin seeds starts crackling, add 1 pinch of asafoetida and immediately add potatoes 4. Stir occasionally and when potatoes cubes starts getting crispy add salt, turmeric powder, chilly powder and sugar 5. serve hot with rice and Kadhi Cooking Time : approx. 15 mins. Preparation Time : approx. 15 mins. |
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Ingredients | Method | ||||||
2 Large Aubergines
4 Large Potaotes 6 cloves Garlic Small piece of ginger 1 teaspoon cumin seeds 1 teaspoon turmeric powder 4 cloves 4 cinnamon sticks 4 Bay-leaves ¼ teaspoon Hing (Asafoetida) ½ teaspoon red chilli powder Oil Salt |
1. Cut potatoes and Aubergines
into small cubes 2. Heat the oil, add cumin seeds, cloves, bay-leaves,cinnamon sticks 3. When it starts crackling, add Hing and immediately and Aubergines and Potatoes 4. Without stirring add garlic and ginger paste with little bit of water on the top and mix and cover it . 5. After 5 minutes, you will see quantity of above has shrinked, then stirr it 6. Add salt, turmeric powder, red chilli powder and stirr it 7. Let it cook for another 5 minutes 8. Garnish it with fresh coriander 9. Serve it hot with Roti or Rice Cooking Time : approx. 15 mins. Preparation Time : approx. 15 mins. |
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Ingredients | Method | ||||||
450gm Boiled spinach
2 Medium sized onion 2 tbsp ginger garlic paste 1 teaspoon turmeric powder 1 teaspoon coriander powder ½ teaspoon red chilli powder tomato puree salt to taste Oil |
1. Heat the oil in a deep frying
pan; 2. Add chopped onions and fry until golden brown. 3. Add the ginger garlic paste and stir for few seconds. 4. Add the tomato puree, turmeric powder red chilli powder coriander powder and salt. 5. Cook until the oil separates. 6. Add the boiled spinach in to the onion tomato sauce and mix well. 7. Cook for 10-12minutes 8. Add the cheese in to the spinach and leave on heat for 5 minutes 9. Its ready to serve with roti. Cooking Time : approx. 15 mins. Preparation Time : approx. 20 mins. |
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Ingredients | Method | ||||||
Main Ingredients:
Tomatoes, Green Chilli, Gram flour
& Corriander leaves 5 large red tomatoes 1/2 teaspoon mustard seeds (rai) 1/2 teaspoon cumin seeds (jeera) 1 green chilli, chopped 5 to 6 curry leaves 2 sticks cinnamon (dalchini) 2 cloves (lavang) 1 tablespoon gram flour (besan) 1/4 teaspoon turmeric powder (haldi) 1 teaspoon chilli powder a pinch asafoetida (hing) 2 teaspoons jaggery (gur), grated 1 teaspoon oil salt to taste For the garnish 1 tablespoon chopped coriander |
1. Roughly chop the tomatoes and
boil them in water for about 10 to 15 minutes. 2. Cool and liquidize the tomatoes in a food processor to a get a smooth purée. 3. Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds. 4. When the seeds crackle, add the green chilli, curry leaves, cinnamon, cloves and gram flour and cook for 2 to 3 minutes. 5. Add the turmeric, chilli powder, asafoetida and puréed tomatoes with 2 cups of water and cook over a medium flame while stirring continuously. 6. When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from the fire. 7. Garnish with the coriander and serve hot with rice. Cooking Time : approx. 30 mins. Preparation Time : approx. 10 mins. |
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Ingredients | Method | ||||||
Main Ingredients:
Yoghurt, Gramflour 500g Saur yoghurt 2 tbsp Gram floor 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1teaspoon mustard seeds 1 teaspoon chilli powder 1 teaspoon Fenugreek seeds 5 curry leaves |
1. Mix the yoghurt, gramflour
turmeric powder, salt and redchillipowder with 2 cup of water. 2. In a frying pan, add two table spoons of oil and add cumin seeds,mustardseeds,fenugreekseeds and curryleaves. 3. When it starts crackling add the yoghurt mix with 2 cups of warm water; 4. Stir occasionally and let it boil for 10 to 12 min. 5. serve hot with rice 6. if the yoghurt is not saur add 2 tsp of mangopowder or lemonjuice Cooking Time : approx. 15 mins. Preparation Time : approx. 15 mins. |