Recipes for dishes that we like to eat!
Ingredients:
Cooking Method:
Cut radish into thick slices. Chop Coriander Leaves. To a cooking pot add a little oil, add some Kalounji seeds and heat till they crackle. Add musur dal, raddish, salt and haldi powder. Add appropriate quantity of water.
Cook till the dal and radish are soft and good to taste. Open the lid and add chopped Coriander Leaves and Green Chilis. Heat and have it with hot rice.
Ingredients :
Cooking Method:
Fry the fish pieces coated with salt and turmeric, in oil and keep aside.
Fry the pieces of bori and keep separately.
To some oil, add kalaunji as seasoning, add finely cut tomatoes, little water, cover and cook for 5 min. Open the lid, mash the tomato pieces to a paste with a spoon.
Mix the powdered masalas with a little water and add to the vessel. Saute for a while in low flame. Add salt, more water and the fish pieces. Bring it to a boil, add green chilli if required. Cover and cook for 5-10 min in low flame. Switch off the flame.
Add fried bori, coriander leaves. and keep covered for some time till the bori becomes juicy. Serve with hot rice.
Ingredients:
Cooking Method:
Cut cabbage and tomato finely, cut potato into cubes, to the oil in the cooking vessel add bay leaf, appropriate quantity of turmeric, cumin, coriander,chilli, tomato and sauté in low flame.
Add washed cabbage,potato,green peas, salt,garam masala powder.
Cover and cook in low flame for 15 to 20 minutes.
Open the lid mix and dry out excess water to make a dry preparation.
Water from cabbage should be enough for cooking in the required time. If not, take care, open lid and add little water.
Ingredients:
Cooking Method:
To a little oil,add grated onion and sauté until light brown
Add ginger,garlic and tomato, sauté until the tomato melts
Add bay leaf, cardamom, cinnamon and cloves
Cut potatoes into big pieces so that it takes the same time as chicken to cook
Add washed chicken and potatoes to the kadai, add turmeric,mirch,Garam masala powder, salt, mix and heat for a while
Add water, bring to a boil, cover and heat in low flame until chicken and potatoes are cooked
Serve with hot rice or bread
Ingredients:
Cooking Method:
To a little oil, add pach foran, dry red chilly, bay leaf and saute a little. Add the washed musoor dal, appropriate quantity of salt, turmeric powder. Add water, bring the mixture to a boil, cover and cook in low flame for about 30 min till the dal is ready.
Ingredients:
Cooking Method:
Take potato , peel and cut into cubes , keep aside in water.
Cut the chicken in the same size as a potato.
In a blender add 12 cashew nuts, coconut and make into a paste.
Some cashew nuts roast and grind coarsely.
Take a pan add oil, whole garam masalas, shahjeera, crushed cashew nuts ,chopped onion, salt, mix well, add ginger garlic paste, cashew and coconut paste, cook this mixture in low flame slightly.
Then add coriander powder, green chilies, curd, potato, water, pepper, chopped mint leaves, coriander leaves, chicken , mix well and close it with a lid and cook in a low flame till the chicken and potato are tender.
Finally, add little lemonjuice and serve it.
Ingredients:
Cooking Method:
Cut the bhindi into long strands, make medium size slices of potatoes, grate the onion and tomatoes into fine pieces. Chop coriander leaves.
Into a little oil, add grated onions and sauté till they change colour.Mix all the dry masala powder with a little water and add to the onion. Sauté in low flame. Add tomatoes and sauté again. Add potatoes and sprinkle little water.Cover an cook for 5-7 minutes. Open the lid add bhindi. Do not add any more water. Add salt, cover and cook for 4-5 minutes in low flame. Open the lid, sprinkle coriander leaves, and dry out remaining water.
Ingredients:
Cooking Method:
Beat eggs till light and fluffy with beater at high speed for 45 sec. Add sugar gradually and continue beating, till mixture is creamy.
Mix flour, baking powder and cinnamon powder. Add dissolved coffee to the egg mix, then fold in ( gently mix with hand) the dry flour mix to the egg mix till uniformly mixed.
Pour into greased cake cup moulds about three quarter full.
Pre heat micro wave in convection mode at 180 deg. Bake the cup cakes for about 15 to 20 min.
Ingredients:
Cooking Method:
Fry the egg plants lightly and keep aside.
To some oil, add pinch of hing, whole garam masalas, little mustard , cumin seeds, bay leaf and saute a little. in low flame. Add grated onion and lightly fry. Add little ginger paste and garlic paste and saute a little. Mix appropriate quantity of turmeric, cumin, coriander, mirch with small amount of water and add to the cooking vessel. Saute again.
Mix coconut powder, some peanut paste, tamarind paste with some water and add to the above mixture in vessel. Add appropriate quantity of salt and water for gravy. Mix well in low flame. Be careful so that the mixture does not get burnt.
Add the fried egg plants, little kasoori methi leaves and bring the mixture to a boil in high flame. Cover and cook in low flame for 5 min. You can add water according to the amount of gravy needed. Bagara Baigan is now ready. You can have it with biryani, rice or chapati.
Ingredients:
Cooking Method:
Cut the potatoes in medium size cubes. Grind the poppy seed and green chilli with little water to make a paste. Finely grate the onion.
To some oil in a vessel, lightly fry the potato pieces and keep aside. Lightly fry onion, then add fried potatoes and poppy seed paste and saute for a little while. Add little turmeric powder and salt. Add some water, bring it to a boil and cook for 10 min in a covered vessel in low flame. Open lid and make a dry prep.