Ingredients:
Bread Slices-8
Potatoes (boiled and mashed)-3 big
Green chilies (chopped)-2
Red Chili powder-as per taste
Garam Masala powder-1/4th tsp
Coriander leaves finely chopped
Oil for frying
Black peeper powder-1/4 tsp
Amchoor-1/4 tsb
Preparation:
Add salt, chili powder, gram masala, green chilies and coriander leaves, amchoor, black peeper powder to the mashed potatoes, mix well, take water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium heat till golden brown. Serve bread rolls hot with green chutney and tomato sauce.
Showing posts with label Spicy Food. Show all posts
Showing posts with label Spicy Food. Show all posts
Sunday, October 11, 2009
Thursday, September 24, 2009
Aloo Gobi Masala
Ingredients
First peel the potatoes and cut in cubes of 1 inch. Cut cauliflower into small sizes. Put the oil in a pan and add the chilli powder, cumin powder, coriander powder, hing, and turmeric powder. Immediately add the potatoes cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower. Stir well, add salt and little water and cover the pan and allow to in low flame When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min. Remove from flame and nicely decorate with finely chopped
- Potatoes-4 Medium sized
- Cauliflower-1/4 k
- Tomato-2
- Curd-2 tsp
- Chilli powder-1 tsp
- Coriander powder-1 tsp
- Cumin powder-1/2 tsp
- Turmeric powder-1/2 tsp
- Hing-a little
- Cooking oil-3 tsp
- Salt and -as per taste
- Coriander leaves-1/2 bunch
First peel the potatoes and cut in cubes of 1 inch. Cut cauliflower into small sizes. Put the oil in a pan and add the chilli powder, cumin powder, coriander powder, hing, and turmeric powder. Immediately add the potatoes cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower. Stir well, add salt and little water and cover the pan and allow to in low flame When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min. Remove from flame and nicely decorate with finely chopped
Thursday, June 25, 2009
Jodhpuri Kachori
Ingredients
For Cover
For Cover
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.
For Filling
Put plenty of water to boil and add dal in it. Boil dal for 5 minutes, drain and cool a little. Heat oil in a heavy pan and add all seeds whole and crushed allow seething. Add all other ingredients and mix well. Do not smash the dal fully but make the mixture hold well. Remove from fire, cool .Divide into 15 portions. Shape into balls with greased palms. Keep aside.
To Proceed
Make a paste with water, of flour for patching. Keep aside. Take a ping pong ball sized portion of dough and mold into round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to split. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste .Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crunchy. Small foam must appear over kachori. Drain and serve hot with green and tamrind chutneys.
For Cover
- Plain flour (meda)-250 Gms
- Oil-50 gm
- Salt to taste
- Water -100gms
- Yellow moong dal washed and soaked for 1/2 hour-1 cup
- Grams masala-1 tsp
- Red chili powder-1 tsp
- Dhania (coriander) powder-1/2 tsp
- Coriander seeds crushed coarsely-1/2 tsp
- Fennel (saunf) seeds crushed coarsely-1/2 tsp
- Cumin seeds-1/2 tsp
- Coriander leaves finely chopped-1 tsp
- 2-3 Pinches asafoetida
- Oil-1 tbsp:
- Salt-As per taste
For Cover
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.
For Filling
Put plenty of water to boil and add dal in it. Boil dal for 5 minutes, drain and cool a little. Heat oil in a heavy pan and add all seeds whole and crushed allow seething. Add all other ingredients and mix well. Do not smash the dal fully but make the mixture hold well. Remove from fire, cool .Divide into 15 portions. Shape into balls with greased palms. Keep aside.
To Proceed
Make a paste with water, of flour for patching. Keep aside. Take a ping pong ball sized portion of dough and mold into round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to split. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste .Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crunchy. Small foam must appear over kachori. Drain and serve hot with green and tamrind chutneys.
Friday, March 13, 2009
Egg Kofta
Content
• Boiled Eggs-5
• Potatoes-5-6
• Cilantro
• Green chilies-4
• Salt- for the taste
• Raw eggs-3
• Bread slice-6
Method
First boil eggs and potatoes, peel both of them and crash the potatoes in to a smooth paste. Cut eggs as round or egg-shaped. In a pan pour oil and keep it ready on the stove for the deep fry. Break the raw egg and pour it into one bowl, keep bread slice in another bowl. Take smashed potatoes into a big bowl add to it green chilies, cilantro and salt make it into a dough. Take small amount of bread into the palm spread it on your palm flat and take a slice of a egg cover it around, after wrapping first dip this in raw egg then in the bread slice, then deep fry in the pan. Serve hot to your family and friend.
• Boiled Eggs-5
• Potatoes-5-6
• Cilantro
• Green chilies-4
• Salt- for the taste
• Raw eggs-3
• Bread slice-6
Method
First boil eggs and potatoes, peel both of them and crash the potatoes in to a smooth paste. Cut eggs as round or egg-shaped. In a pan pour oil and keep it ready on the stove for the deep fry. Break the raw egg and pour it into one bowl, keep bread slice in another bowl. Take smashed potatoes into a big bowl add to it green chilies, cilantro and salt make it into a dough. Take small amount of bread into the palm spread it on your palm flat and take a slice of a egg cover it around, after wrapping first dip this in raw egg then in the bread slice, then deep fry in the pan. Serve hot to your family and friend.
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Thursday, February 12, 2009
Pannier Tomato
Contents:-
Tomato -50gm
Paneer- 100gm
Green chili-2/3
Lemon-1
Refined oil- 1 big spoon
Salt- ½ spoon
Garam masala-as per taste
Method:-
Cut the tomato slice. Put the oil in a pan and fry paneer until brown. Keep for in freeze. Make a paste of green chili, cumin seed, and lemon juice. Spray the light salt on the tomato slice. Serve them with paneer chat and you can put green chatni in it.
Tomato -50gm
Paneer- 100gm
Green chili-2/3
Lemon-1
Refined oil- 1 big spoon
Salt- ½ spoon
Garam masala-as per taste
Method:-
Cut the tomato slice. Put the oil in a pan and fry paneer until brown. Keep for in freeze. Make a paste of green chili, cumin seed, and lemon juice. Spray the light salt on the tomato slice. Serve them with paneer chat and you can put green chatni in it.
Thursday, January 15, 2009
Chicken Curry
Ingredients
• Grated coconut -1 cup
• 1 medium onion, sliced
• Coriander leaves -1 tbs
• Coriander powder -1 tsp
• Turmeric powder -1/4 tsp
• Chicken cut -1 lb
• Chilly powder -1/2 tsp
• Tomato-1
• Ginger-2 piece
• Cinnamon -4 cloves
• Garlic-7-8 cloves
• Oil -5 tbs
Method
First grind all the above ingredients. In a pan 5 tbs spoons of oil, slice one medium onion and fry till golden brown. Add one medium tomato and fry until soft, then put the masala and fry till the raw smell goes off. Then put the chicken, water and salt and bring to a boil. Garnish with coriander leaves. Serve hot to your friends.
• Grated coconut -1 cup
• 1 medium onion, sliced
• Coriander leaves -1 tbs
• Coriander powder -1 tsp
• Turmeric powder -1/4 tsp
• Chicken cut -1 lb
• Chilly powder -1/2 tsp
• Tomato-1
• Ginger-2 piece
• Cinnamon -4 cloves
• Garlic-7-8 cloves
• Oil -5 tbs
Method
First grind all the above ingredients. In a pan 5 tbs spoons of oil, slice one medium onion and fry till golden brown. Add one medium tomato and fry until soft, then put the masala and fry till the raw smell goes off. Then put the chicken, water and salt and bring to a boil. Garnish with coriander leaves. Serve hot to your friends.
Sunday, December 21, 2008
Chimichurri Shrimps
Pre-preparation time: 30 minutes
Marinating time: 5-6 hours
Grilling time: 15 minutes
Ingredients
Method
Add all the ingredients, except the oil and vinegar, into a large bowl and toss well. Next, add the vine gar and water. Mix well. Allow to rest for 30 minutes. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. Transfer to a non-reactive, clean bowl or jar that can be covered. Add the shrimps, mix well and place in the refrigerator to allow the flavors to blend for 5-6 hours. Remove and grill the shrimps and keep adding some marinade on top. The left over marinade has to be lightly cooked in a pan. Serve in small glasses, topped with a little cooked marinade.
Marinating time: 5-6 hours
Grilling time: 15 minutes
Ingredients
- Shrimps- 1kg medium size, peel and de-veined
- Marinade
- Olive oil- 90gm extra virgin
- Red wine vinegar- 45 gm
- Water -45gm
- Parsley- 20gm flat leaf, chopped
- Onion -75gm finely chopped
- Garlic 4-5 cloves,
- Minced I Red bell peppers- 50gm finely chopped
- Tomato- 75gm finely chopped
- Paprika- l table spoon
- Cassia leaf - no ground I Salt
- Black pepper- tbsp I
- I Chili lisp powder-1 tsp
Method
Add all the ingredients, except the oil and vinegar, into a large bowl and toss well. Next, add the vine gar and water. Mix well. Allow to rest for 30 minutes. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. Transfer to a non-reactive, clean bowl or jar that can be covered. Add the shrimps, mix well and place in the refrigerator to allow the flavors to blend for 5-6 hours. Remove and grill the shrimps and keep adding some marinade on top. The left over marinade has to be lightly cooked in a pan. Serve in small glasses, topped with a little cooked marinade.
Tuesday, November 25, 2008
Tandoori Chicken
Ingredients
• Chicken-2.5 lbs
• Chilli Paste-2 tbsp
• Tandoori Paste -3tbsp
• Vindaloo Paste-2 tbsp
• Curry Paste-2tbsp
• Red Chilli Powder -3 tbsp
• Plain Yogurt-4 tbsp
• Buttermil-1/2 cup.
• Salt to taste
Method
Prepare the chicken by removing the skin and extra fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. Put all Pastes, Chilli powder and salt in a bowl. Mix all of the above to a paste. Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator. Heat the oven to 450F. Prepare a pan for the oven by lining with aluminium foil. Place chicken pieces on the pan and dribble half of the marinade on the pieces. Put the pan in the oven for 15 minutes - uncovered - middle or top rack. Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces Put the pan in the oven for another 15-20 minutes - check to see not to overcook. Remove pan and serve while hot. Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.
• Chicken-2.5 lbs
• Chilli Paste-2 tbsp
• Tandoori Paste -3tbsp
• Vindaloo Paste-2 tbsp
• Curry Paste-2tbsp
• Red Chilli Powder -3 tbsp
• Plain Yogurt-4 tbsp
• Buttermil-1/2 cup.
• Salt to taste
Method
Prepare the chicken by removing the skin and extra fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. Put all Pastes, Chilli powder and salt in a bowl. Mix all of the above to a paste. Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator. Heat the oven to 450F. Prepare a pan for the oven by lining with aluminium foil. Place chicken pieces on the pan and dribble half of the marinade on the pieces. Put the pan in the oven for 15 minutes - uncovered - middle or top rack. Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces Put the pan in the oven for another 15-20 minutes - check to see not to overcook. Remove pan and serve while hot. Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.
Saturday, November 8, 2008
Indian Somosha
Ingredients
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circles. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge, bringing together the watered edges. Seal the watered edges.
You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown
on the outside.
- Potatoes( boiled, peeled and mashed)-4 large
- Green peas (cup boiled and drained)-1/2
- Cumin seeds-1 1/2 tsp
- Aamchoor(mango powder)- 1 tsp
- Red chilli powder-1 tsp
- Garam masala powder-1/2 tsp
- Cashewnuts-1 tablespoon
- Maida(all purpose flour)- 3 cups
- Ghee-2tbs
- Salt-as per taste
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circles. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge, bringing together the watered edges. Seal the watered edges.
You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown
on the outside.
Tuesday, October 14, 2008
Tomato Chicken
Ingredients
• Chicken -1 1/2 Lb.
• Turmeric Powder-1 Tsp
• Cumin Powder-1 Tsp
• Coconut-2 Tbsp,( Roasted And Ground Into A Fine Paste)
• Tomatoes-3
• Cloves-3
• Cinnamon-1 "
• Curd-2-3 Tbsp
• Coriander Powder-3 Tsp
• Cumin Powder-1 Tsp
• Red Chilli Powder-1 Tsp
• Onions-4 Medium
• Cardamoms-3
• Cashewnuts-2 Tbsp
• A Bunch Of Coriander Leaves, Chopped
• Cooking Oil
Method
Pickle the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or low fry in a little oil till well done. Drain and set aside. Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamons till smooth. Set aside. Heat some oil in a pan and fry the above onion/curd masala till the oil begins to separate. Now add the dry powders and fry for about 1/2 a minute. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashew nut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves. Serve hot with rice or roti.
• Chicken -1 1/2 Lb.
• Turmeric Powder-1 Tsp
• Cumin Powder-1 Tsp
• Coconut-2 Tbsp,( Roasted And Ground Into A Fine Paste)
• Tomatoes-3
• Cloves-3
• Cinnamon-1 "
• Curd-2-3 Tbsp
• Coriander Powder-3 Tsp
• Cumin Powder-1 Tsp
• Red Chilli Powder-1 Tsp
• Onions-4 Medium
• Cardamoms-3
• Cashewnuts-2 Tbsp
• A Bunch Of Coriander Leaves, Chopped
• Cooking Oil
Method
Pickle the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or low fry in a little oil till well done. Drain and set aside. Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamons till smooth. Set aside. Heat some oil in a pan and fry the above onion/curd masala till the oil begins to separate. Now add the dry powders and fry for about 1/2 a minute. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashew nut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves. Serve hot with rice or roti.
Tuesday, September 9, 2008
Dahi Bada
Ingredients
For Bada
Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop spoonfuls of batter and fry till golden brown. Take the hot badas and put in cold water for 2-3 minutes. Now Take them out of water and press the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serve bada. With dahi or chatani.
- Urad daal(black gram)-1 Cup
- Salt-as per taste
- Oil –for fry
- curd (yogurt)- 1 kg
- Ginger-1/2 tsp
- Chilies-2 chopped
- Roasted cumin (jeera) powder-2 tsp
- Red chili powder to taste
- Finely chopped coriander leaves
For Bada
Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop spoonfuls of batter and fry till golden brown. Take the hot badas and put in cold water for 2-3 minutes. Now Take them out of water and press the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serve bada. With dahi or chatani.
Tuesday, September 2, 2008
Bread Omlate
Ingredients
Take the bread slices. Break an egg, beat it lightly, add salt and finely chopped green chilies, finely chopped onions and coriander leaves. Mix all ingredients together .Place the bread (with centre removed) on a pan. Pour 1 dipper of the mixture in the centre, place the centre of the bread that had been cut out, press lightly for it to get pasted with the edges. Wait till the egg is cooked and rotate it over for the bread to be toasted. Serve with a little butter on top of the egg.
- Bread 4-5 slices
- Small onion -1
- Coriander leaves
- Egg-3-4
- Salt-as per taste
- Green chilies- 3
Take the bread slices. Break an egg, beat it lightly, add salt and finely chopped green chilies, finely chopped onions and coriander leaves. Mix all ingredients together .Place the bread (with centre removed) on a pan. Pour 1 dipper of the mixture in the centre, place the centre of the bread that had been cut out, press lightly for it to get pasted with the edges. Wait till the egg is cooked and rotate it over for the bread to be toasted. Serve with a little butter on top of the egg.
Wednesday, August 27, 2008
Egg Chaat
Ingredients
• Boiled eggs-6
• Green sprig coriander-5
• Tomato sauce-2 btpsp
• Red chilli powder-1 tsp
• Chaat masala-1 tsp
• Tamarind -2 tbsp
• Onion -1
• Green chillies -5
• Jaggery-
• Salt –as per taste
Method
First cut boiled eggs into quarter pieces. Then make chutney by boiling tamarind and jaggery in a little water for 4-5 mints. Mix well with chopped onions, green chillies, coriander leaves, tomato sauce, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt. Decorate garnished with lemon wedges and chopped coriander leaves. Serve your family.
• Boiled eggs-6
• Green sprig coriander-5
• Tomato sauce-2 btpsp
• Red chilli powder-1 tsp
• Chaat masala-1 tsp
• Tamarind -2 tbsp
• Onion -1
• Green chillies -5
• Jaggery-
• Salt –as per taste
Method
First cut boiled eggs into quarter pieces. Then make chutney by boiling tamarind and jaggery in a little water for 4-5 mints. Mix well with chopped onions, green chillies, coriander leaves, tomato sauce, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt. Decorate garnished with lemon wedges and chopped coriander leaves. Serve your family.
Monday, August 18, 2008
Paneer Pakora
Paneer -30gms
Green chatni—2teaspoon
Cashew nut powder-1/4
Chat masala-1 ½ tea spoon
Gram floor (besan)-1 cup
Rice floor-1/2 cups
Green corianders leave (hoped)-1/2 cup
Khas-khas-2 tea spoon
Salt, red chili- as per taste
Oil for freezing
King’s cumin (ajwayan)
Method:-
Cut the cheese in to cube. For making the blender, put all the material in the bowel and make paste .Add chatni and chat masala in cashew nuts. Spread mixture in one piece of cheese and put another piece on the top of first. Prepare all cheese pieces in this way Heat up oil in a pan Mix 2 tea spoon h\eat oil in to paste and shake it .Make even sized balls with hands or table spoon. Heat up oil and deep fry the pokoras in median heat up till golden brown Remove and keep on an absorbent paper to soak excess oil serve hot with green chantey.
Green chatni—2teaspoon
Cashew nut powder-1/4
Chat masala-1 ½ tea spoon
Gram floor (besan)-1 cup
Rice floor-1/2 cups
Green corianders leave (hoped)-1/2 cup
Khas-khas-2 tea spoon
Salt, red chili- as per taste
Oil for freezing
King’s cumin (ajwayan)
Method:-
Cut the cheese in to cube. For making the blender, put all the material in the bowel and make paste .Add chatni and chat masala in cashew nuts. Spread mixture in one piece of cheese and put another piece on the top of first. Prepare all cheese pieces in this way Heat up oil in a pan Mix 2 tea spoon h\eat oil in to paste and shake it .Make even sized balls with hands or table spoon. Heat up oil and deep fry the pokoras in median heat up till golden brown Remove and keep on an absorbent paper to soak excess oil serve hot with green chantey.
Sunday, February 17, 2008
Tomato Paneer Peas
Ingredient and Content
- Tomato paste-100 gms
- Chopped paneer-250 gms
- Boiled peas-100 gms
- Tomatoes cut -2/3
- Green chilli paste-25 gms
- Garam masala-1 tsp
- Cumin seed-tsp
- Ginger paste-25 gms
- Garlic finely cut-25 gms
- Turmeric powder-tsp
- Red chilli paste-1 tsp
- Salt-As per taste
- Coriander leaves-a little
Method
Put frying pan on heat and dropping cooking oil in it. Now put cumin seed and garlic and let them turn brown. Now put tomato and green chilli paste and fry for 5 minutes. Now drop boiled peas and medium cut tomatoes in this paste. Also put turmeric powder, garam masala, salt as per taste, ginger paste and red chilli paste into it. Fry for 4 minutes and mix paneer. Fry for 5 minutes on high heat. Decorate your dish with coriander leaves. Now you dish is ready serve with bread or chappati.Saturday, December 15, 2007
Green Pepper Chutney
Ingredients and Content
- 3 green peppers
- 2 jalapenos
- 1 pinch turmeric
- ½ teaspoon mustard seeds
- 1 teaspoon sugar
- 1 teaspoon tamarind paste
- 1 tablespoon oil and
- salt as per taste
Method
Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Use this chutney on bread slices and tasty sandwiches are ready to serve.
Jeera and Lassun Chutney
Ingredients and Content
- 2 tablespoons white cumin seeds
- 2 garlic flakes
- 2 green peppers
- 5 tablespoons lemon juice and
- salt as per taste.
Method
Take a blender and add the cumin seeds, garlic, salt as per taste and peppers. Add the lemon juice and mix it up well. Refrigerate till its chill and serve
Friday, September 7, 2007
Chicken Fried Noodles
To serve 4 persons
Ingredients and Contents
- About 400 gms Chicken pieces
- 150 gms Cruciferous vegetable (broccoli or cauliflower)
- Celery
- Green onion
- Bell pepper
- 400 gms Noodles
- Green chilies
- Eggs
- Freshly ground pepper
- 1 Sq. Inch Ginger
- Garlic, 10 flakes, crushed
- Star aniseed
- Carrot, cut lengthwise, 150 gms
- Vegetable oil, 60 ml
- Soy sauce, 30 ml
- Chicken broth 150 ml
- Cilantro, 1 bunch
- Chili powder 2 tsp.
- Chicken soup cubes
- Corn starch, 50 gm
Note
Most of the ingredients mentioned contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer, but also promote a sense of well being, especially with all those Red−hot chilies inducing a flush. When I am down with Cold and feel like running my head under a speeding train.Method
Cut the chicken to bite−size pieces, coat them with a little corn flour, and half of soy sauce, mix with chili powder and aniseed powder. In a non−stick wok, add 1 tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns, you need to cook them under low fire to preserve their texture or they get "rubbery". Sprinkle the scrambled eggs with pepper and remove them to a plate. Add more oil to the hot wok. Add the crushed garlic and crushed ginger to the oil. Add the chopped green onions, chilies and chicken to the wok, stirring all the while. After a couple of minutes, reduce the heat so that chicken cookes in its juice. Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes. Meanwhile, prepare Noodles as advised and set aside. Turn up the heat in your wok. Add the broth, spiced with crushed soup cubes and soy sauce. Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles. Garnish with cilantro and serve hot.Friday, August 31, 2007
Spicy Crab
Serve for 4 persons.
Ingredients and Content
- Crab (medium size) 500 gm
- Black Pepper 3 teaspoon
- Garlic 2 flakes
- Fenugreek 2 teaspoon
- Onion big size 2
- cloves 3
- cinnamon 1 piece
- Tomatoes 4
- Coconut milk 500 ml
- Coriander leaves,(Chinese parsley, Celentra all refer to this grand fragrant herb) chopped 2 tablespoons
- Lemon 1
- salt,as required
- chili powder 3 teaspoon
- oil
Method
Wash the crabs thoroughly and set aside.Powder the fenugreek seeds and grind the pepper with garlic to a paste. Grind the tomatoes and extract the juice.Slice the onions. Pour oil in a wok,and after the oil is hot, add cloves, cinnamon and fenugreek powder. Now add garlic paste and stir for 2 minutes. Add onions and fry till golden brown. Add tomato extract and the crabs. Mix well and allow it to boil for a few seconds. Pour the coconut milk, salt and let the crab cook in it, till the gravy dries out. Garnish with coriander leaves and halves of lemon.Chicken Fry
Serve to 4 persons.
Ingredients and Contents
- Chicken 500 gms
- Chilly Powder 5 tablespoon
- Cornflour 3 Tablespoon
- Maida flour 2 tablespoon
- Allspice powder 2 tablespoon
- Garlic paste 2 tablespoon
- Red colour powder, 2 teaspoons
- Chopped Chinese parsley, 4tablespoon
- Salt, as required
- Oil, 200 ml
Method
Pressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items, except the oil, with the chicken and marinate for atleast 30 minutes. Heat the oil in a wok, and deep fry the chicken pieces and garnish it with chopped Chinese parsley.
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