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: 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: 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: 3 packs of 120 gms Oreo biscuit 1 cup milk 1 pack of eno salted Butter 2-3 dry cherries For Sugar Syrup: 1 cup of sugar 1/2 cup water For Chocolate Frosting: 1 cup of fresh heavy cream 1 tbsp coffee 1 cadbury chocolate Recipe: 1. Take two bowls.Remove the white cream in one bowl and the biscuits in another. 2. Blend the biscuits in a blender, add milk 1 tbsp at a time to achieve thick cake batter consistency. 3. Remove it in a bowl. Keep it aside. 4. Grease the cake mould with butter and dust the same with little maida, this will help to remove the cake from the mould without breaking. Else use parchment paper. 5. Take a 4mm thick kadai which has a glass cover. Preheat the kadai on low-med flame for 5 mins. 6. Add eno to the cake batter and mix the batter with cut and fold method, slowly. Pour the cake batter to the cake mould. Gently tap the mould to remove the bubbles if any. 7. Take a steel stand and keep it inside the per heated kadai, now keep the cake mould inside th...
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: 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: 1 cup normal sabudana/sahi 1/4 cup fine sabudana soaked overnight 1/4 peanuts dry roasted 1 inch ginger grated 2 green chillies finely chopped 2 medium potatoes boiled 2 tsp sugar 2 tbsp coriander leaves chopped 1 tsp garam masala 1 tbsp lemon juice salt to taste Recipe: 1. Grind the cup of sabudana to fine powder. 2. Remove the same in a mixing bowl. 3. Add soaked sabudana to the same. 4. Grate boiled potatoes and add to the mixing bowl. 5. Add grated ginger, coarsely crushed peanut powder and chopped chillies to the same. 6. Finally add sugar, salt, garam masala, chopped coriander leaves and lemon juice. 7. Mix well, it will hold shape. Later remove the same to a greased plate. 8. Press with light hand and spread the dough on the plate. 9. Keep the plate in a fridge for 10 mins to set. After 10 mins remove the plate from the fridge and cut the set dough into small cubes. 11. Heat oil in a kadai. Drop the cut cubes into hot oil and fry them till crispy brown. 12. Serve ho...
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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