08.31.11

Peshawari Chana recipe

Ingredients:
1 tsp garam masala powder
1/2 cup onion chopped
1 bay leaf
3/4 cup tomatoes chopped
salt to taste
2 tblsp coriander powder
1 tsp turmeric powder
1 tblsp chana masala
2 tsp tea leaves
2 green chillies slit
1 tblsp ginger paste
1 tblsp garlic paste
2 tblsp oi
1 tsp cumin powder
1 tblsp red chilli powder
1 cup chick peas
How to make peshawari chana :
  • Soak kabuli chana overnight.
  • Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
  • Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
  • Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
  • Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
  • Sprinkle garam masala and salt mix well and serve hot.

08.31.11

Patther Kabab recipe

Ingredients:
16 mutton pasandas
For Marinade
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)
How to make patther kabab :
  • Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.
  • Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.
  • Let it marinate for one hour.
  • Cooking on stone slabs:(traditional way of cooking on kadapa stone.
  • Take a flattish piece of rough granite or kadappa of about 11/2″ length x 1″ breadth x 2″ thickness.
  • Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.
  • Heat up the granite well with live charcoals underneath.
  • Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.
  • Turn them a few times basting them occasionally with oil.
  • Take off when cooked through.

 


08.31.11

Palak Gosht recipe

Ingredients:
1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced
How to make palak gosht :
  • Clean, wash and cut lamb into even sized pieces.
  • Boil spinach in salted boiling water for one minute.
  • Remove well and grind it along with green chillies to a rough paste.
  • Heat up oil in a thick bottomed pan.
  • Mix in bay leaves, whole garam masala and cumin seeds.
  • When cumin seeds begin to change colour, mix in cut onions.
  • Stir fry till onions are translucent.
  • Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
  • Stir fry on high flame heat up stirring constantly.
  • Mix in three cup of water and stir fry covered until lamb is almost done.
  • Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

 

08.31.11

Murg Makkai recipe

Ingredients:
4 medium sized chicken breasts (skinless & boneless)
2 tblsp yogurt
1/2 tsp garam masala powder
3 medium tomatoes
2 medium sized capsicums
1/2 tsp turmeric powder
5 – 6 garlic flakes
1 1/2 tblsp oil
1 tsp red chilli powder
1/2 cup coriander leaves
1 inch ginger
salt to taste
1 cup corn kernels
1 tblsp coriander powder
How to make murg makkai :
  • Clean, wash and cut chicken breasts into one centimeter sized square pieces.
  • Wash capsicums, halve, de-seed and cut into one centimeter squares.
  • Take off and finely cut ginger and garlic.
  • Wash and puree tomatoes in a blender.
  • Wash and cut coriander leaves.
  • Boil corn kernels in three to four cup of salted water till soft.
  • Remove and keep aside.
  • Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly.
  • Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently.
  • Stir in red chilli powder, turmeric powder and coriander powder.
  • Mix well.
  • Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly.
  • Mix in skimmed milk yogurt, cooked corn kernels, capsicum and salt.
  • Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked.
  • Mix in garam masala powder and cut coriander leaves, mix gently and serve hot.

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08.31.11

Makai Ki Roti recipe



Ingredients:
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
salt to taste
1/4 cup whole wheat up flour
How to make makai ki roti :
  • Mix cornmeal, whole-wheat up flour and salt.
  • Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
  • Divide the prepared dough into eight to ten equal portions.
  • Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
  • Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
  • Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
  • Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
  • Spray the cooked rotis with grease and serve hot with sarson ka saag.

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08.31.11

Lehsuni Tikki recipe

Ingredients:
1/2 tblsp red chilli powder
1/4 cup coriander leaves
4 – 6 garlic flakes
1 medium onion
6 – 8 cashewnuts
1/4 cup cottage cheese grated
oil to deep fry
salt to tate
6 medium sized potatoes
How to make lehsuni tikki :
  • Wash, boil, cool, take off and mash potatoes thoroughly.
  • Mix in salt to taste and knead mashed potatoes to make smooth dough.
  • Divide into ten to twelve equal portions.
  • Take off and finely cut the onion and garlic.
  • Clean, wash and finely cut coriander leaves.
  • Crush cashew nuts and mix with cut onion, garlic, coriander leaves, red chilli powder, salt, and grated cottage cheese.
  • Divide the mixture into ten to twelve equal portions.
  • Stuff each portion of mashed potato with a portion of the cottage cheese mixture.
  • Roll and shape into tikkis of approximately two-inch diameter and half inch thickness.
  • Heat up oil in a kadai and deep-fry the tikkis to golden brown.
  • Take off and remove on to a clean and absorbent kitchen towel or paper.
  • Serve hot with tomato ketchup or mint chutney.

08.31.11

Khoya Matar recipe

Ingredients:
1 cup green peas
500 gms milk solids (khoya)500 gm
3 tblsp cashewnuts (broken)
1/2 cup bread croutons
1/2 tsp red chillies crushed
1 tsp red chilli powder
2 tblsp raisins
1/2 tsp turmeric powder
1/2 tblsp oil
2 green chillies chopped
1/2 tblsp ginger garlic paste
1 tsp sesame seeds roasted
saltto taste
1 tsp coriander powder
1/2 cup onion paste
1 tblsp coriander leaves chopped
1/2 cup tomato puree
How to make khoya matar :
  • Roast the khoya slightly.
  • Keep aside.
  • Boil green peas.
  • Heat up oil in a pan, mix in onion paste and stir fry till pink.
  • Mix in ginger-garlic paste and sauté.
  • Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.
  • Mix in boiled peas and stir.
  • Mix in salt, roasted khoya and stir.
  • Mix in broken cashewnuts and raisins.
  • Mix in coriander powder and stir to mix well.
  • Take off the heat.
  • Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
  • To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
  • Sprinkle with cut coriander.

 


08.31.11

Karela Masaledar recipe

Ingredients:
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions
1 tsp dry mango powder
How to make karela masaledar :
  • Take off and reserve the scrapings of the karelas.
  • Give a slit on one side and take off all the seeds.
  • Cut karelas into thin slices.
  • Wash and rub two table spoons salt all over the karelas and its scrapings.
  • Set aside for 3-4 hours.
  • Wash completely again and squeeze dry the karelas.
  • Heat up oil in kadhai.
  • Deep fry the cut karelas till dark brown and crisp.
  • Take off the karelas and keep aside.
  • Slice onions.
  • Heat up 3 tblsp of oil in a kadai.
  • Mix in cut onions.
  • Stir fry for 3-4 minutes till they are transluscent.
  • Mix in scrappings of karela and let it stir fry till onions are a little brown.
  • Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
  • Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
  • Mix in salt if needed.
  • Serve hot with chappatis.

08.31.11

Hariyali Tikki recipe

Ingredients:
3 – 4 medium potatoes
1 tblsp green chillies chopped.
100 gms spinach
1 tsp chaat masala
1 tblsp ginger chopped
oil for deep frying
2 tblsp coriander leaves chopped
2 tblsp corn flour
sal tto taste
3/ 4 cup green peas shelled
How to make hariyali tikki :
  • Boil, take off and grate potatoes.
  • Boil and mash green peas.
  • Blanch spinach leaves in plenty of salted boiling water and finely chop.
  • Squeeze out excess water.
  • Mix grated potatoes, peas and spinach.
  • Mix in cut green chillies, cut coriander leaves, cut ginger, chaat masala and salt.
  • Mix in cornflour for binding.
  • Divide the mixture into 25 equal portions.
  • Shape them into a ball and then press it in between your palms to give it a tikki shape.
  • Heat up oil in a kadhai.
  • Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp.

08.31.11

Gur Poli recipe

Ingredients:
30 ml pure ghee
3 cup jaggery grated
1/2 cup sesame seeds (til)
1/4 tsp green cardamom powder
1/2 cup poppy seeds (khuskhus)
For Outer Covering
2 cup Whole Wheat Flour (Atta)
1 cup Refined Flour (maida)
Salt to taste
Water as required
30 ml Oil
How to make gur poli :
  • Sieve the flours.
  • Mix in salt, oil and water and knead into a soft dough.
  • Cover it with a damp cloth.
  • Keep aside.
  • Grate the jaggery.
  • Roast the poppy seeds and white sesame seeds separately.
  • Grind the poppy seeds and white sesame seeds to a coarse powder.
  • Melt the jaggery, mix in the ghee, poppy seeds, white sesame seeds, cardamom powder.
  • Stir fry on low heat up till it becomes firm.
  • Take off from heat up and keep aside to cool.
  • Divide kneaded dough into small equal-sized balls.
  • Stuff each ball with the jaggery mixture.
  • Roll out each ball into thin roundels.
  • Dust with flour if necessary.
  • Heat up a tawa to a moderate temperature and stir fry the prepared gur-poli on moderate heat, till it is a light golden colour on both sides.
  • Serve hot or cold, with a pinch of hot melted ghee.

 

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