Friday, October 17, 2014
Tamatar Nadru Kababs
1/2 kg lotus stem
Refined flour 2 tbsp
1 ladle mustard oil
1 black cardamom
2-3 green cardamom
1 bay leaf
1 tsp Kashmiri red chilli powder
1cup fresh tomato puree 1 tsp jeera powder
1/2 tsp turmeric powder
oil for frying
1 tsp fennel powder
1/2 tsp dried ginger powder (saunth)
1/2 tsp garam masala
salt to taste
Wash well and peel lotus stems. Grate them . Put refined flour and salt .
Shape into oval kababs.
Fry in hot oil and keep aside.
In wok heat mustard oil and add both the cardamoms and bay leaf.
Add the hing and then the red chilli powder.
Add the tomato puree and the salt. Add the fennel and saunth powders and stir. Add jeera powder,
turmeric and some water.
When it comes to a boil, add the nadru kababs.
Simmer till the gravy is thick. Now add garam masala and then serve hot garnished with chopped corriander.
Thursday, October 16, 2014
Burmease Chicken Curry
2 tsp corriander powder
1 tsp fresh grounded turmeric
4 tbsp vegetable oil
1 tsp red chilli powder
2 tsp sweet paprika
2 onions ( chopped)
4 garlic cloves ( chopped)
1 " ginger chopped
1/2 cup tomato puree
2 tbsp fish sauce
Sprinkle corriander powder, salt and grounded turmeric over the chicken and set aside.
In a blender blend onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes puree and stir for a further 5 minutes. Add 2 cups of warm water n fish sauce.
Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender.
Remove the lid and simmer for a further 15 minutes to reduce the sauce as per your choice.
pls add salt carefully as we are adding fiah sauce to the curry.
Tuesday, October 14, 2014
Lal mirch ki Chutney
Fresh Red chillies 250 gms
garlic cloves 2
mango powder 2 tsp
lime juice 2 lemons
turmeric powder 1 tsp.
Vegetable Oil 1 ladle.
a pinch of Asafoetida
cumin seeds 1 tsp
Wash and wipe the fresh red chillies, remove the stalks and dry them for two hrs .
Grind red chillies with garlic,salt , mango pwdr, salt and turmeric powder to a coarse paste using little water.
Heat oil in a small pan and crackle cumin seeds and add asafoetida and add this paste and mix well for five mins at low heat.
Switch off flame.
Add lemon juice. Mix well.
Ready to go with hot Rice and Dal
Dahi Ke Koftas
1 kg curd
2 tbsp Besan
4 tbsp milk powder
1 tbsp ginger paste
1/2 cup chopped onion
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp garam masala
5 tbsp tomato paste
oil to fry koftas
1. Hung curd in muslin cloth overnite. Next day you get hung curd.
2. Mix the hung curd, besan , milk powder, ginger paste, salt in large bowl.
3. Grease your palms and Make small balls from the mixture.
4. In a frying pan, deep fry the balls until it is light brownish in color.Keep it aside.
5.Heat ghee in another wok. Fry the chopped onion till pink color . Add the tomato paste, coriander powder, turmeric pwder n Red chili powder n salt. Bhuno till ghee leaves sides.
6. Pour 1 cup warm water in the above mixture and heat it on low flame for ten mins.
7. put all the fried balls in the frying pan.
8. Heat it on high flame for further five mins. Add garam masala.
Garnish with chopped corriander leaves
9. Serve with Rice.
Monday, October 6, 2014
Kaddu ki Sabzi
Kaddu ki Sabzi
Kaddu 1/2 kg...
Cumin seeds 1 tsp
Grated ginger 1 tbsp
Carrom seeds 1/2 tsp
Mango powder 1/2 tsp
Red chilli powder 1 tsp
Kaala namak as desired
Green chillies chopped 2-3
Oil 3 tbsp
1. Peel and chop pumpkin into small cubes.
2. Heat oil in kadai
Add cumin seeds.
Allow to splutter
4. Add ginger and green chilli, fry for 10 seconds
5. Add pumpkin, all the spices, salt and sugar. Mix thoroughly and stir fry for a minute or two on high flame.
6. Reduce heat and cook until soft, stirring from time to time.
7 Add mango powder . Mix and serve.
Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...