Ingredients: For marignation: 500 boneless chicken red chilli powder black pepper powder 1 tbsp lemon juice salt to taste For creamy lemon sauce: 1 cup water/ chicken broth 1 small onion finely chopped 1 tbsp garlic finely chopped 2 tsp red chilli flakes 1 tsp thyme 2 tsp mixed herbs 2 tbsp salted butter 1 tbsp olive oil 1/4 cup thick fresh cream 1 lemon juice 2-3 cheese slices To garnish: handful chopped coriander leaves few lemon wedges Recipe: 1. Clean chicken and marignate the same with salt, red chilli and pepper powder in lemon juice for 30 mins. 2. In a mixing bowl add 1 cup water/chicken broth. To this add chopped onions and garlic cloves. Then add thyme, red chilli flakes, mixed herbs. Mix well and keep it aside for 30 mins. 3. In a non stick pan heat olive oil. Add marignated chicken to hot oil. Mix well. 4. Cover and let chicken cook for 15 mins. Once done remove the chicken in a plate. 5. In the same kadai, add the water/broth mixture prepared earlier. Mix well. 6. Bring to...
Cheesecake is a sweet desert consisting of one or more layers. The main and the thickest layer consists of a mixture of soft fresh cream cheese, vanilla and sugar. CheeseCake can be prepared in many flavours such as strawberry, lime, chocolate and coffee. Ingredients: For crust: 1 pack oreo vanilla biscuit 4-5 tbsp melted butter For cheese cake: 400 gm cream cheese 1 cup or 200 ml fresh cream/whipping cream 1 cup or 200 gms crushed sugar 1/2 tsp of lime juice 1 tsp lime zest 5 ml vanilla essence 20 gm of veg gelatin 60 ml of cold milk Mapro Strawberry crush for flavour couple of fresh strawberry for decoration Recipe: For Base: 1. Crush one pack of oreo vanilla biscuit, crush in grinder. 2. Then add 4-5 tbsp of melted butter and blend again. 3. Use cake mould from which base can be separated. 4. Add parchment paper to the bottom. 5. Apply butter over it and then pour the biscuit mixture to it and press using hand or glass to form a firm base. 6. Keep this aside in freezer till yo...
This is traditionally sold on the streets of gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev. Instead of pomegranate, you can use black or green grapes cut into small pieces. Ingredients: For Dabeli Stuffing: 1 cup boiled and mashed potatoes 1/2 tsp cumin seeds (jeera) a pinch of asafoetida (hing) 2 tsp dabeli masala[used ready dabeli masala] 2 tbsp khajur imli ki chutney chopped coriander leaves pomegranate seeds 2 tbsp oil salt and sugar to taste For Serving: 6 Mumbai Ladi Pavs 1 onion , chopped 1/2 cup roasted peanuts 1/2 cup chopped coriander (dhania) 1/2 cup nylon sev 1/2 cup fresh pomegranate (anar) 2 tsp fresh garlic chutney 6 tbsp khajur imli ki chutney Recipe: Boil 1 cup of peeled potatoes, smash the same and keep aside. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masa...
Ingredients: For Marination: 500 gms chicken 1/2 cup thick curd 1 tbsp ginger garlic paste 1 tbsp kashmiri red chilli powder salt to taste For gravy/curry: 2 tbsp ghee 2 medium tomato puree 1/2 cup chilled milk 1 cup thick cream 1 big onion chopped 8-10 cashews 1 tbsp ginger garlic paste 1/2 tbsp kashmiri red chilli powder 1/2 tbsp tikhalal red chilli powder 1 tsp roasted coriander powder 1 tsp garam masala 1 tsp chaat masala 1 tbsp kasuri methi salt to taste Recipe: 1. In a glass bowl, mix all the marination ingredients along with cleaned chicken pieces. Mix well and keep it aside for 30 mins. 2. Heat a non stick kadai, add 1 tbsp ghee. To this add chopped onions. Saute for a min then add cashews. Mix well and saute till onions change color to brownish. 3. Let it cool down and blend them to smooth paste with very little water. 4. Heat the same kadai add marinated chicken and saute till all the gravy is soaked in and chicken is slightly fried., turns little...
Ingredients: 2 cinnamon sticks 5-6 cloves 12-15 black peppercorns 1 and 1/2 tbsp poppy seeds 3 small green cardamoms 1 big cardamom 3 big onions roughly chopped 2 medium size tomatoes roughly chopped 1 tbsp ginger-garlic paste 3 tbsp grated dry coconut 1 cup curry leaves 1 tsp garam masala 1 tbsp everest chicken masala 1/4 tsp nutmeg powder 2 tbsp ghee 1 tbsp oil salt as per taste Water For Marination: 1.5 chicken 1 cup thick curd 1 egg 1 tbsp ginger-garlic paste 1/2 tsp haldi 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 1 tsp garam masala 1 lemon juice Salt as per taste Garnish with: chopped coriander leaves Recipe: 1. Clean the chicken and keep it aside. 2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste. Mix well. 3. Add lemon juice to the curd mixture. Mix well. 4. Add chicken pieces and marinate for an hour. 5. In a kadai add oil to heat. Add cinnamon, cloves, peppercorn...
Ingredients: 12-15 baby Potatoes/Dum Aloo 1 tbsp corn flour 1 tbsp all purpose flour(Maida) 1 tsp of black pepper Salt as per taste Oil for frying Cajun Sauce: 1/4 cup veg classic mayo 1/2 cup veeba mint mayo 1 tsp italian seasoning 1 tsp garlic powder 1 tsp paprika/kashmiri red chilli powder 1/2 tsp vinegar 1 tsp cumin/jeera powder salt to taste 1/2 tbsp tomato sauce 1 small finely chopped onion 1 cup finely chopped coriander leaves 1/8 cup of water Recipe: 1. Rinse the potatoes in water to remove the dirt. 2. Par Boil the potatoes with the skin. Do not over cook. 3. Keep the potatoes aside to drain the excess water. Then smash the potatoes flat with the palm. 4. Take the potatoes in a plate and lay them one next to each other . 5. Take a small bowl and add corn flour, maida, black pepper and salt as per taste. 5. Pour the above mixture over the potatoes in the plate. Coat each potatoes with the mixture. 6. Set it aside for 10 min when we prepare the caj...
Ingredients: 1 cup suji 1/2 cup curd 1/2 cup + 1/4 cup water 1 tsp baking/cooking soda Salt as per taste For stuffing: 2 tbsp oil 1 tsp mustard seeds 1 tsp urad dal Few chopped curry leaves 1 finely chopped onion 1 tbsp ginger garlic paste 2 finely chopped green chillies 3 medium potatoes peeled and boiled 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1/4 tsp haldi Salt to taste chopped coriander leaves Recipe: 1. In a mixing bowl, take 1 cup suji/rava. To that add 1/2 cup curd and 1/2 cup water. Mix well. Keep it aside to rest for 30 mins. 2. In a pan, heat oil. Add mustard seeds. Let it splutter. Then add cumin seeds, urad dal and curry leaves. Let it fry for a min. 3. Add chopped onions and green chillies and saute well till onions are soft. 4. Later add ginger garlic paste and mix well for a min more. 5. Add haldi, red chilli powder, coriander powder and mix well. Let it fry for 2 more mins. 6. Then add roughly mashed boiled potatoes. Add salt as per taste....
Ingredients: For Batter: 1 cup gram flour/besan 2 tsp green chilli - ginger paste OR 1 inch ginger + 2 green chillies crushed in pestle mortar 2 tbsp sugar 1/2 tsp citric acid powder or 1 lemon juice 1/4 tsp haldi 1 tbsp corn flour 1/2 tsp baking soda 1 tbsp refined oil salt as per taste or 1/2 tsp 1/2 cup + 1/2 cup + 100 ml water For Tempering: 2 tbsp Oil handful curry leaves 1 tsp mustard seeds 1 tsp white sesame seeds (til) 1/4 tsp hing 2 tbsp sugar 4 nos green chillies, slit lengthwise 2 tbsp chopped coriander leaves (optional) 2 tbsp grated fresh coconut (optional) 1/3 cup water Recipe: 1. In a big mixing bowl, sieve besan. this removes any lumps in besan flour. Keep this aside. 2. In a blender add sugar, citric acid powder, haldi, corn flour, oil and salt. To this add 1/2 cup water and blend to smooth liquid. 3. Then add blended liquid and ginger-chilli paste to besan bowl. Mix well to combine all the ingredients together to form a thick poura...
Ingredients: 200 gms Cauliflower florets (med size) 200 gms boiled Potatoes chopped in cubes 1 cup carrots (chopped in small cubes) 3 big tomato finely chopped 2 tbsp Rai/Mustard Oil 1 cup smooth beaten curd few Ginger juliennes 2 big green chillies chopped in julienne 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1/2 tsp haldi/turmeric 2 tsp coriander powder 1 tsp cumin/jeera powder 1 tsp garam masala Salt as per taste chopped coriander leaves Recipe: 1. Take a kadai add oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste. 2. Add potatoes, carrots(optional) and cauliflower and fry the same till it is little brown and potatoes are little soft. Add salt to the same. 3. Remove potatoes, carrots and gobi from the oil and keep it aside. 4. Add ginger and green chilli julienne to the same. Saute for a min. Then add tomatoes to it. Saute till tomatoes are soft and mushy. 5. Later ...
The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes, which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects. Tomato in the form of a sweet dish, turned out to be very delicious. This halwa is very simple to make and very easily finished. :) Ingredients: 400 gms tomatoes or 3 cups tomato puree 75 gms or 6 tbsp ghee or butter 200 gms corn flour 400 gms sugar 2 tbsp each dry roasted almonds, cashews, pista 5 gms cardamon/elachi powder 2 drops red color 2 cup water Recipe: Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch the tomatoes for 2-3 minutes. - See more at: http://www.sanjeevkapoor.com/recipe/Tomato-Halwa.html#sthash.jxBiHqw4.dpuf Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanc...
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