10.5.11

Khatti Arbi Ka Salan Recipe

Ingredients

Salt   : – as per taste

Tomatoes   : – 3 medium size

Turmeric powder   : – ¼ tea spoon

Garlic-ginger paste   : – 1 tea spoon

Onion : – 1 (sliced)

Colocassia   : – ¼ Kg

Chili powder   : – 1 tea spoon

Tamarind pulp    : – 2 tea spoon

Curry leaves   : – 8-10

Oil  : – 3 tea spoon

Green chilies   :-  2-3

Method of preparation:

  1. First of in pot take the onion and peel it. Then chopped the tomatoes, remove the seeds of the chilies and chop it as well
  2. In half glass water keep the tamarind for soak for 15 mins and then keep the pulp only
  3. Make a salted water and keep the arbi for boiling into it
  4. Take a normal pan; add some oil into it, mix the onions and fry it till its color become brown. Then mix up the garlic-ginger paste, chilies. Curry leaves and keep it on heat for some time,
  5. Then include the chili powder and turmeric, mix it properly and again keep this mixture on the gas for some time
  6. Include tomatoes. Keep it on the gas until the tomatoes are meshed properly into it.
  7. Now mix the arbi, keep it for cooking. Then add some water and salt’ again cook it on the normal flame for some time.
  8. Include the pulp of tamarind and cover the pan with some plate.
  9. Now you can serve it very hot with chapattis or paratha.

10.5.11

Qaabooli Recipe

Ingredients:

Salt   : – as per taste

Cloves   : – 7-8

Cinnamon   : – 1 stick of 2 inch

Chana Dal  : – ¼ Kg

Rice   : – 1 Kg

Green Cardamom  : – 5-6

Garam Masala  : – 3 tea spoon

Garlic- Ginger paste  : – 3 tea spoon

Green chilies  : – 3-4

Onion   : – 2

Method of preparation:

  1. In a normal pan clean the rice and keep for soak. Once it is soaked, keep it for boiling with ½ quantity of garam masala and salt.
  2. Now in a normal pan clean the dal and keep for soak. Once it is done, keep it boiling with salt and turmeric powder. Boil it till it is just cooked.
  3. In the pan keep the oil into normal flame and add the cloves, cinnamon, cardamom and keep it on the gas for some time.
  4. Then include the jeera and once is start to pop up include the garlic and ginger paste. Keep this on the gas for some more time.
  5. Chop the onion and green chilies and add it into the above mixture.
  6. Then include the garam masala powder, coriander leaves (chopped) and dal. Cook it well and keep it for stirring so that it can mix properly.
  7. Then add the turmeric powder. Keep it on flame for some time and take it away and add curd, mix it properly.
  8. Then keep the half of the dal in another pan.
  9. Then keep the rice over the dal, then spread the chopped onions, lemon juice, saffron, mint leaves on the rice
  10. Again follow the same procedure as above with remaining dal and rice.
  11. Then keep any plate on the pan. Then keep the pan on the gas with low heat for the time till it is done.

10.5.11

Bagare Baigan Recipe


Ingredients:

Ginger   : – 5-7 gms

Garlic   : – 2-3 pieces

Sesame seeds   : – 40 gms

Cumin seeds  : – 5-7 gms

Poppy seeds   : – 3-4 gms

Brinjals  : – ½ kg

Onion   : – 3-4 medium

Oil  : – 100-120 ml

Salt : – as per taste

Tamarind   : – 60-70 gms

Chili powder   : – 5- gm

Fenugreek seeds  : – 2-3 gms

Jaggery    : – 5-6 gms

Turmeric powder   : – ¼ tea spoon

Curry leaves   : – 8-10

Coconut    : – 15-20 gms

Peanuts  : – 60-70 gms

Method of preparation

  1. Take a cup of water and then soak the tamarind into it. Take the water of tamarind to use and keep the tamarind water aside and throw the other material
  2. In the pot clean the brinjals with the water. Cut it into the pieces of 2 inch and keep the end as it is.
  3. In a pan roast the onion till the time it becomes brown color and soft.
  4. Again on the pan take all the material as cumin seeds, poppy seeds, coconut, fenugreek seeds, sesame seeds and coriander seeds and fenugreek seeds. Roast it properly till it slightly turns into dark color and gives some good smell.
  5. Now in the mixer pot add the ginger, garlic, red chili powder, jaggery, salt all other roasted spices and onion. Make a proper paste of it and then mix the tamarind water into it.
  6. In one pot keep some of the grinded material and with remaining, keep the brinjals to stuff.
  7. In another keep the oil to heat and add the curry leaves and let it heat for some time.
  8. Mix the brinjals which is stuffed now and keep it on heat for 10 mins. Also add the remaining grinded paste. Also add the bit water, keep normal hit and allow it to stir.
  9. Cook it properly till the brinjals are done properly and serve it hot with the chapattis.

10.5.11

Amrit Phal Recipe

Ingredients:

Water   : – 1 cup

Saffron   : – ½ tea spoon

Rose essence    : – 5 drops

Semolina  : – 125 gms

Khova    : – 300-400 gms

Sugar  : – ½ kg

Ghee   : – as per requirement

Almonds  : – 8-10 pieces

Paneer (if required)    : – 20 gms

Method of preparation

  1. In the pan take a cup of water and add the sugar into it. Boil it till it become syrup and keep it hot.
  2. Then crush the saffron and then add khova, semolina and crushed saffron all together.
  3. Now include the paneer and then convert the mixture into flexible dough.
  4. From the above make a star using your hand and at the center make a hole.
  5. Fry this start in the deep pan till it turns into pink color.
  6. Add them in the sugar syrup.
  7. Then dress up them with the cut and sliced almond and serve it.

10.5.11

Vegetable Nilgiri Korma Recipe

Ingredients:

Onion   : – 2 medium size

Fennel seeds : – 2 tea spoon

Cumin seeds   : – 1 tea spoon

Poppy seeds   : – 2 tea spoon

Ginger  : – 1 inch

Garlic  : – 12 pieces

Red chilies  : – 6 (whole)

Coriander leaves   : – 5-6 (chopped)

Coriander seeds  : – 2 tea spoon

Coconut   : – 20 gms (scraped)

Carrots  : – 1

Capsicum  : – 1

Green peas  : – ½ cup

Garam masala   : – 1 tea spoon

Groundnut oil   : – 5 tea spoon

Saltto taste  : – 1 pinch

Cauliflower  : – 50 gms

Potato  : – 1

Curry leaves  : – 8-10

French beans  : – 8-10

Tomatoes   : – 2

Method of preparation:

  1. In a pan first of all clean and wash all the vegetables properly. Then cut them into equal pieces. Then take the onion cut it and chop it too. Also clean the tomatoes and then make the puree of it.
  2. Take a pan, mix the oil and then add all the materials (paste) into it and keep it on the heat till the paste become brown. Then make a paste with the help of the mixer with including some water.
  3. In a normal pan keep boiling potatoes, carrots and the cauliflower. Also at the same time clean the coriander and chop the leaves.
  4. In the big pan take the oil and keep the onion to fry into it till the turns into golden color. Add the masala paste into it and curry leaves after cleaning it by water. Keep it on the gas for some time
  5. Mix all the cleaned and cut vegetables into it. Also add the tomato puree and keep the same mixture for boiling.
  6. Mix the 100 ml water and keep the pan at low gas till the time all the vegetables are properly done and it picks the little bit of gravy.
  7. Spread garam masala from the top and now you can serve it hot with chapati

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10.5.11

Diwani Handi Recipe

Ingredients:

Green chilies   : – 6-7

Oil    : – 4 tea spoon

Salt   : – as per taste

Carrots   : – 2-3

Chili powder   : – 1 tea spoon

Coriander leaves   : – 1 tea spoon

Ginger-Garlic paste   : – 2 tea spoon

Fenugreek leaves   : – 6-7

Brinjals  : – 6

Broad beans  : – 9-10

Potatoes  : – 3 medium

French beans    : – 10-12

Turmeric powder   : – ½ tea spoon

Onions   : – 3

Green peas (shelled)   : – ½ tea spoon

Method of preparation

 

  1. First of all in with the water wash broad beans. Potatoes, French beans and make its pieces of heart shape. Cut the each brinjal and top and divide it into the two pieces.
  2. Then wash the coriander and fenugreek seeds and the chop them properly.
  3. Put a normal pan on the normal flame. Add the oil, sliced onion and keep it on the gas till onion become slight brown.
  4. Now include the ginger-garlic paste and keep it cooking for a min.
  5. Then mix the red chili powder, salt and turmeric. Now include the fenugreek seeds and keep this mixture on the gas for 3-4 mins.
  6. Mix all the cleaned and washed vegetables and swirl it well on the gas.
  7. If needed you can also add the 1 cup water and keep the same to stir for some time.
  8. after all the vegetables are 75% cooked, mix the green chilies and also the coriander leaves into the cooked vegetable
  9. Keep it on the gas till the water is evaporated.
  10. Now you can serve it hot with the chapatti or paratha.

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10.5.11

Tamatar Khajur Ki Chatni Recipe

Ingredients:

Raisins  : – 3 tea spoon

Salt   : – as per taste

Sugar   : – ¼ cup

Green chilies  : – 1 (chopped)

Jaggery   : – ¾ cup

Tomatoes   : – 5-6 medium

Oil   : – 1 tea spoon

Mustard seeds  : – ¼ tea spoon

Dates   : – ¼ kg

Cumin seeds   : – ½ tea spoon (roasted/powdered)

Method pr preparation

  1. In a normal pot clean the potatoes and split it properly.
  2. Then de-seed the dates and the chop the dates properly
  3. In a pan keep some oil on a normal pan, include the mustard seeds. Once the seed starts popping, include the tomatoes, greed chili and salt. Mix at properly.
  4. Then with the ½ cup of water include the dates in the above mixture
  5. Keep it on a gas till the tomatoes are mashed. Add the jaggery and sugar as well. If you want, you can also some more water. Keep it on the gas till the jaggery gets properly dissolve in it.
  6. Now you can serve it hot with chapattis.

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