Ingredients: 200 gms Potatoes boiled 2 -3 big tomatoes roughly chopped 2 green chillies 2 -3 small cinnamon sticks 5 cloves 1 big black cardamom 2-3 small green cardamon 1 tej patta/bay leaf 2 tsp Jeera seeds 1 tsp hing 2 tbsp Rai/Mustard Oil 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 2 tsp coriander powder 1/2 tsp haldi/turmeric 1 tsp cumin/jeera powder 1-2 tsp kasuri methi Salt as per taste chopped coriander leaves Recipe: 1. Clean and boil the potatoes for 3-4 whistles. Once the pressure is released remove from cooker, drain the hot water and immerse the same in cold water. This tip helps easy peel of boiled potato skin. 2. Break the boil potatoes to med - small pieces with hands and keep aside. 3. Blend tomatoes and green chillies together without water. Keep it aside. 4. Take a kadai add mustard oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste. 5. Add jeera seeds and then a...
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...
Ingredients: 3 maggies 1 tsp jeera/cumin seeds 2 tbsp sweet corn 2 tbsp green peas 1 big grated carrot 1 medium finely chopped onion 1 green chilli finely chopped 2 tbsp finely chopped green capsicum 2 pack of maggi masala 2 tsp Kashmiri red chilli powder 1/2 tsp haldi/turmeric powder 3 tbsp oil salt as per taste Water Recipe: 1. Soak the maggi in hot water for 5 mins to make it soft. 2. In a kadai heat oil. Add jeera seeds. Then add onions and green chillies. Saute till the onions are soft. 3. Add capsicum and saute till capsicum leaves water and become soft. 4. Add carrots, sweet corn and peas. Mix well. Cover and let it all cook for 2-3 mins. 5. Then add haldi, red chilli powder and maggi masala. Mix well. Add salt as per taste. 6. Add soaked maggi along with its water. Mix well. Cover and cook the maggi for 2-3 mins more. 7. Stir the maggi, if the water content is more then simmer for more 2 mins. Else switch off the gas and remove the maggi in plates. 8. Enj...
Ingredients: 1 cup small/fine sabudana/sago 1 cup buttermilk 2 green chillies (finely chopped) 1 tbsp ginger garlic paste 1 cup rice flour 3 tbsp peanut (roasted & crushed) 2 tbsp coriander leaves (finely chopped) 2 tbsp curry leaves (chopped) 2 tbsp fresh coconut (chopped to small pieces) 1 tsp cumin 2 tbsp water salt to taste oil for frying Recipe: 1. Take 1 cup sabudana and rinse well with water and remove the starch. Drain off all the water and add 1 cup buttermilk. 2. Also, add salt, chopped green chillies and mix well. 3. cover and rest for overnight or until sabudana turn soft. 4. In the morning the sago will absorb all the buttermilk and turns non-sticky. 5. To this add ginger garlic pastes, rice flour, crushed peanut powder, cumin/jeera seeds, coconut pieces, coriander and curry leaves. 6. Squeeze and mix well making sure everything is well combined. 7. Further, add water and mix well. Adjust salt if required. 8. Knead all together form a soft dough adding water if req...
Ingredients: 1 cup sabudana/sago/tapioca 2 medium potatoes, peeled 1/2 cup dry roasted peanuts 1 tsp grated ginger 1 tsp lemon juice 1 tsp jeera/cumin seeds 2 green chilli finely chopped 2 tbsp chopped coriander leaves salt as per taste oil for deep frying or shallow fry in appe pan Recipe: 1. In a big mixing bowl add sabudana, rub and wash the same thrice to remove extra starch. Then soak the same in 1 and 1/2 cup water for 3-4 hrs. 2. Drain off the water and rest for 30 mins, allowing to drain off the water completely. 3. Boil the peeled potatoes. Mash and keep it aside. 4. Dry roast the peanuts and remove the skin. Crush the peanuts in grinder on pulse mode and keep it aside. 5. Now take the sabudana in a large mixing bowl, add mashed potatoes and crushed peanuts. 6. Then add the grated ginger, chopped green chillies, jeera seeds, salt, chopped coriander leaves and lemon juice. 7. Smash and mix all the ingredients to combine well. 8. Apply oil to both the palm and take littl...
Ingredients:(4 sandwiches) 1 cup rava/suji ½ cup curd 1 tsp chilli flakes 1 small carrot grated 1 onion finely chopped 2 tbsp sweet corn boiled 1/2 green and red capsicum finely chopped 1 tbsp coriander finely chopped 1/2 tsp eno fruit salt butter for greasing cheese slices cut into halves salt to taste 1/2 cup + 1/4 cup water Recipe: 1. In a large bowl take rava/sooji, curd, chilli flakes and salt. Mix well. 2. Now add water and combine well. 3. Add carrots, onion, sweet corn, capsicums and chopped coriander leaves. Mix well forming a thick batter. 4. Rest for 10 minutes or until the rava absorbs water. 5. Further, add 1/4 cup water and mix well forming a smooth batter. The batter should be slightly thick, else the batter will overflow in the sandwich maker. 6. Now grease the sandwich maker with some butter. 7. Just before preparing a sa...
Ingredients: 200 gms fine semolina/chiroti sooji 2 tsp dry instant yeast 3 tbsp butter 1⁄2 cup cold milk 1 tbsp sugar salt as per taste 1 large egg (optional) Recipe: 1. Take a big mixing bowl, measure and add sooji. If you don’t have fine semolina, then you can grind it in the mixer to get a fine consistency. 2. Heat the butter in a large heavy pot. Turn off the heat. Add the milk, and sugar. Mix well with a spoon or spatula until thoroughly dissolved. DO NOT overheat, it should be warm to touch. 3. Optional Step: Add egg to the mixture and beat well into the mixture. 4. Add the dry yeast and let it all sit for 5-7 minutes. 5. Add the above mixture to the flour bowl and mix well for about 1 minute. The dough will be very sticky. Cover the pot and let it rise for an hour or until it doubles in size. 6. After an hour deflate and knead the dough by hand for around 1 to 2 minutes, add little flour if it does not come together. 7. Transfer the dough to an airtight container...
Ingredients: 1.5 litre full cream milk 1/4 cup basmati rice 1/2 cup chopped dry nuts(almonds, cashews, pistas) Few strands of saffron 300 ml condensed milk 2 tbsp of sugar 5-6 nos cardamom seeds crushed Garnish with: chopped dry nuts kesar strands Recipe: 1. Rub and clean the basmati rice. Soak the rice for 20-30 mins. 2. In a big thick bottom saucepan or kadai, add 1/4 cup of water at bottom and then add the milk. Warm the milk. 3. Remove around 500 ml of warm milk in a bowl, add saffron strands to it and keep it aside. 4. Bring the milk to boil. Add the soaked rice to the milk. Mix well. 5. Keep stirring occasionally till the rice is cooked, so that it does not stick to bottom. It will take around 20-25 mins to the rice to cook. 6. The kheer will be thickened once the rice is cooked, add the saffron milk now to the kheer. Mix well. 7. Then add the condensed milk and sugar to kheer. 8. Add cardamom powder followed by chopped nuts.Mix well. 9. Cook for some more time, till t...
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: 500 gms chicken 2-3 medium onion roughly chopped 1 cup coriander leaves 1/2 cup mint leaves 1/2 thick curd 10 green chillies chopped 1 black cardamom 10 green cardamom 2-3 small cinnamon sticks 1 tbsp ginger-garlic paste 1 tsp garam masala powder 1 tsp coriander powder 1 tsp tikhalal red chilli powder 1 tsp roasted cumin powder 2 tbsp kasuri methi/dry fenugreek 2 tsp chicken masala 3 + 1 tbsp ghee Salt as per taste water Recipe: 1. Clean the chicken and keep it aside. 2. In a blender, add coriander leaves, mint leaves, curd, 8 green chillies and 8 green cardamom. Blend to smooth green masala paste. 3. In a kadai, heat ghee. Add cinnamon sticks, black and green cardamom. Saute till it sizzles. 4. Then add onions and green chillies. Saute till onions are soft. Then add ginger-garlic paste to the same. Saute till raw smell goes off for a minute. 5. Then add chicken pieces to the same and mix well. Saute for 5 mins. Stir occasionally. 6. Then add coriander and ...
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