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: 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...
Methi Malai Mutter , as the name suggests is a very rich gravy made from fresh cream, fenugreek leaves and indian spices. This dish is bit on the sweeter side, however very flavourful with creamy, delicious and smooth texture gravy. Ingredients: 400 gms fenugreek leaves, cleaned and chopped 3/4 cup green Peas 10-15 cashews 2 medium chopped onions 1 inch giger 1 tbsp ginger-garlic paste 1 tsp jeera/cumin seeds 2-3 medium spicy very finely chopped chillies 1 tsp kashmiri red chilli powder 1 tsp tikkha red chilli powder 1/2 tsp amchur/dry mango powder 1/2 tsp cinnamon/dalchini powder 1/2 tsp nutmeg/jaiphal powder 1 tsp green cardamom/elaichi powder 1 tbsp kasuri methi powder 1 cup fresh cream Salt as per taste Recipe: 1. Blanch the chopped methi leaves in the boiling water and immediately put it in the cold water to maintain the green colour. Keep it aside. 2. Boil the green peas and then put them back to cold water to maintain the color. Keep it aside. 3. Bo...
Ingredients: 1 cup OR 200 gm maida 3/4 cup OR 150 ml sour curd 1/2 cup water 1 tsp salt 1 tbsp sugar (optional) 1 tsp finely chopped green chilies 1 tsp finely chopped curry leaves 1 tsp ginger finely crushed 1 tsp cooking soda oil for deep frying Serve with: white coconut chutney Recipe: 1. In a big mixing bowl add maida, sour curd and 1/4 cup of water. Mix well so that no lumps are formed. Then add 1/4 cup of water again and mix well to form loose but thick batter. if the batter is of running consistency then add little more maida. 2. Add salt, sugar, green chillies, curry leaves and grated ginger to the batter. Mix well. 3. Keep it aside for an hr. 4. Then after an hr later beat the batter for 5 mins using electric beater. 5. Heat oil in a kadai for frying. 6. Add soda to the batter and give a nice mix. 7. Using a spoon start taking take a small lemon size dough and drop in the hot oil. They will puff up. Fry till golden brown on low flame. Remove...
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: 4 clove garlic finely chopped/crushed 1 inch ginger finely chopped/crushed 1 medium onion finely chopped 2 tbsp coriander stem finely chopped 1 carrot finely chopped 2 tbsp cabbage shredded 2 tbsp green capsicum finely chopped 2 tbsp sweet corn 3 cup water 1 tsp pepper powder 1 tbsp corn flour + 1/4 cup water 5 tbsp coriander finely chopped 4 tbsp lemon juice 2 tsp olive oil Salt as per taste Recipe: 1. In a large thick bottom saucepan heat oil. 2. Add chopped garlic and ginger. Saute for a min. 3. Then add onions and coriander stem. Saute for a minute more. 4. Now add grated carrots, shredded cabbage, chopped capsicum and sweet corn. Saute for a minute without overcooking. 5. To this add water, pepper powder. Add salt as per taste. Mix well and bring it to boil. Cover and let it boil for 5 minutes. 6. On the other side prepare the cornflour mixture by adding water to cornflour. Mix well making sure there are no lumps. 7. Uncover the soup kadai and pour the prepared corn m...
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 ...
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...
Ingredients: 1 cup green moong dal 1 tsp mustard seeds 1 tsp jeera seeds handful curry leaves 2 dry red chillies 2-3 green chillies chopped lengthwise 2 onions finely chopped 2-3 tomatoes finely chopped 3-4 garlic cloves finely chopped/crushed 1-inch ginger finely chopped/crushed 1/2 tsp haldi/turmeric powder 1 tsp kashmiri red chilli powder 1/2 cup chopped coriander leaves salt as per taste 2 tbsp oil 2-3 cups water Recipe: 1. In a big mixing bowl take moong dal, rub and clean for three times. Then soak the dal for 30 mins. Keep it aside 2. In a pressure cooker, add 2 tbsp oil. Heat it , add mustard seeds and let it splutter. Then add jeera, curry leaves, red chillies, green chillies, chopped/crushed garlic and ginger. Saute for a min more. 3. Then add chopped onions and saute till onions are soft and translucent. Then add chopped tomatoes and mix well. Saute till tomatoes are little soft. 4. Add soaked dal to the same and mix well. Now add water to the cooker. mix well. 5. ...
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