10.17.11

Banana Chips Recipe

Ingredients

Oil for deep-frying
5 Raw Bananas (peeled)
1/4 teaspoon Turmeric Powder
Salt to taste

How to make Banana Chips

 

  • Put the peeled bananas in salted iced water.
  • Chop the bananas in water and add turmeric.
  • Keep in water for 10 minutes and then drain out water completely.
  • Transfer to a kitchen cloth to remove the moisture.
  • Heat oil till it starts fuming.
  • Deep-fry the slices till almost crisp. Add few slices at a time.
  • Prepare paste of 1/2 teaspoon water and 1/4 teaspoon salt.
  • Add this paste to oil. This will make the slices crispier.
  • Repeat the procedure for remaining slices.
  • Drain the chips on an absorbent paper.
  • Cool and store them in an airtight container.

10.17.11

Malaiwale Kofte Recipe

Ingredients

1/4 cup mixed nuts, coarsely ground
5 potatoes, boiled, peeled, mashed
5 green chillies, cut finely
Oil as needed
1/2 cup grated coconut
1 cup fine breadcrumbs
Salt and sugar
1/2 cup coriander leaves, cut
For the gravy

1 teaspoon garam masala powder
1 tablespoon chilli powder
1 cup cream
3 tomatoes pureed
Salt to taste
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 tablespoon sugar
3 cup curd

How to make Malaiwale Kofte

 

  • Make lemon-sized balls out of the mashed potatoes.
  • If the potato mash is soft, mix in bread slices dipped in water (squeeze out all water) to the mash and knead well.
  • Prepare stuffing by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste.
  • Flatten each potato ball, put in a small quantity of this stuffing and fold around.
  • Roll each ball in breadcrumbs.
  • When all koftas are ready, deep fry them carefully in hot oil.
  • Remove and reserve.
  • Heat up 4 tablespoons.
  • Oil in a fresh pan, mix in cumin seeds, powdered spices, then tomato puree and curd.
  • Fry till blended.
  • Mix in sugar, salt, cream and simmer.
  • Drop in the koftas and serve decorated with a little cream and coriander leaves.

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10.17.11

Sukhi Arbi Recipe

Ingredients

5-6  Boiled Arbi (cut in small cubes)
1/2 teaspoon Red Chilli Powder
3-4 Bay Leaves
3 tablespoon Oil
1/2 teaspoon Mango Powder
2-3 Green Chilies
Salt to taste

How to make Sukhi Arbi

  • Heat the oil in a pan and add bay leaves, green chilies and red chilli powder to it. Mix well.
  • Add the boiled arbi cubes to the above and let it fry.
  • When the arbi is half-cooked, add salt and mango powder.
  • Cook until the arbi look little crispy and golden brown.
  • Sukhi Arbi is ready to serve.

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10.17.11

Singhare Ke Pakore Recipe

Ingredients

½ Cup Chestnut Flour
Oil for frying
Mango powder
2 Potatoes cut into thin round slices
1½ teaspoon Salt
10-12 small squares of Pumpkin

How to make Singhare Ke Pakore

  • Mix the flour and salt. Then slowly add water to make a smooth paste.
  • Dip the slices of potatoes and pumpkin in this paste, one by one.
  • Heat Oil in a deep frying pan.
  • Deep fry the potatoe and pumpkin slices in the oil.
  • Sprinkle with some chaat masala or amchur powder and serve immdediately.

10.17.11

Sabudana Puri Recipe

Ingredients

1/4 kg Sabudana (Sago)
2 green chilies
1/4 teaspoon Red chilly powder
4-5 boiled potatoes
Salt to taste
Oil to fry

How to make Sabudana Puri

  • Soak the sabudana in about 1/2 glass of water for an hour. Boil 4-5 potatoes, peel it and mash it.
  • Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well. Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
  • Put 1/4 litre of oil in a kadai and heat the oil. When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown. Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue.

07.20.11

Paneer Makhana Curry Recipe

Ingredients:
2 cup Makhana
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 ” long piece Ginger (Adrak)
4 – 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)
How to make shahi paneer makhana curry:
  • Heat clarified butter in a pan.
  • Fry makhana in the ghee.
  • Cut cottage cheese in samll pieces.
  • Mince onion, tomato, garlic, ginger.
  • Cut cashewnut in samll pieces.
  • Soak poppy seeds in 1/4 cup of water.
  • After 1 hour grind the soaked poppy seeds to a fine paste.
  • Chop coriander leaves very finely.
  • Heat clarified butter in a pan.
  • Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
  • Add poppy seeds and fry for 2 minutes and then turn off the gas.
  • To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
  • Keep this mixture aside for half an hour.
  • After half an hour put the pan on the flame and add milk.
  • When it comes to a boil add 3 cups of water.
  • Simmer it till the makahana are completely done and soft.
  • Then add cashewnuts and garam masala.
  • After 1 minute put the flame.
  • Transfer the mixture to a dish and sprinkle some corainder on it.
  • Serve it hot with nan, roti or parantha.

07.12.11

Aloo Mewawale Recipe

Ingredients:
1 cup oil
1 tblsp ginger-garlic paste
salt to taste
12 medium potatoes, peeled
1 tsp cumin seeds
1/2 cup coriander leaves, cut
4 tbsps. cream
1 tblsp chilli powder
1 tblsp sugar
1 tsp garam masala
1/2 cup mixed almonds and pistachios, coarsely ground
3 tomatoes pureed
4 onions, chopped, ground
1 tsp turmeric powder
How to make aloo mewawale :
  • Bore a hole into each potato.
  • Stuff with nuts mixed with salt and a few coriander leaves.
  • Close with potato pieces.
  • Heat up oil and fry 2 or 3 potatoes at a time till browned.
  • Remove and reserve.
  • In the same oil, put in cumin seeds.
  • When they pop, mix in onion paste and fry till brown.
  • Then mix in powdered spices, tomato and ginger-garlic paste.
  • Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water.
  • Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.

07.12.11

Aloo Pulao Recipe

Ingredients:
1 big size potato diced in small pieces
1 tsp cumin seeds
1 cup samwat rice
2 tbsp ghee
2 cloves
2 tsp rock salt (kala namak)
2 green cardamom
a tiny piece of cinnamon
green coriander to garnish
1/2 tsp red chilli powder
3 cup water
How to make aloo pulao :
  • Heat up ghee in a pot.
  • Mix in cumin seeds, cloves, cardamom and cinnamon.
  • When they give off fragrance, mix in potato and rice.
  • Stir-fry to a light brown color.
  • Mix in rock salt, chilli powder and water and boil.
  • Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes.
  • Decorate with green coriander.
  • Serve hot.

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07.12.11

Arbi Fried Recipe

Ingredients:
1/4 tsp ajwain
chilli powder to taste
rock salt to taste
2-3 green chillies
a pinch of mango powder
1/2 kg arbi
1/4 tsp coriander powder
2 tbsp ginger
How to make arbi fried :
  • Boil the arbi.
  • Cool, take off and slice each into two.
  • Heat up the oil and fry the cut arbi till slightly browned.
  • Mix in 1 tbsp oil and heat up in a wok.
  • Meanwhile make a paste of ginger and green chillies.
  • Mix in the paste to the heated oil and stir fry for a few minutes.
  • Mix in the fried arbi and stir fry on a slow fire.
  • Simultaneously mix in salt, coriander powder, mango powder, ajwain and mix well.

07.12.11

Banana Chips Recipe

Ingredients:
oil for deep frying
1/4 tsp turmeric powder
salt according to taste
5-6 raw bananas
How to make banana chips :
  • Take off and put bananas in plenty of salted iced water.
  • Slice bananas with a chip slicer into water, mix in in turmeric.
  • Keep for 10 minutes, remove out water fully.
  • Spread out on a kitchen cloth to take off moisture.
  • Heat up oil in a wok till smoky.
  • Fry banana slices in one-layer batches for a minute or two or until crisp.
  • Lift chips out with slotted spoon and remove on paper towels.
  • Sprinkle with salt before serving.

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