Showing posts with label Indian style. Show all posts
Showing posts with label Indian style. Show all posts
Vegetable Makhanwala Recepie
Vegetable Makhanwala
Vegetables cooked in creamy gravy.
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Ingredients
• Cauliflower,cut into florets 1/2 medium
• Turmeric powder 1/4 teaspoon
• Green peas,shelled 1/2 cup
• French beans,chopped 4
• Carrots,chopped 2 medium
• Corn corb,thinly sliced 1 medium
• Baby potatoes,peeled 4
• Curry leaves 4-5
• Green capsicum,chopped 1 medium
• Button mushrooms 8
• Butter 3 1/2 tablespoons
• Oil 2 tablespoons
• Cumin seeds 1/2 teaspoon
• Garlic,chopped 5-6 cloves
• Onion seeds (kalonji) 1/8 teaspoon
• Salt to taste
• Whole dry red chillies,broken 4
• Red chilli paste 1/2 teaspoon
• Tomato ketchup 1 tablespoon
• Tomato puree ,boiled 1 cup
• Cottage cheese (paneer) 100 grams
• Fresh cream 1/2 cup
• Kasoori methi 1 tablespoon
• Fresh coriander leaves a few sprigs
• Cashewnuts,crushed 10
• Almonds,crushed 10
Method
Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.
Vegetables cooked in creamy gravy.
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Ingredients
• Cauliflower,cut into florets 1/2 medium
• Turmeric powder 1/4 teaspoon
• Green peas,shelled 1/2 cup
• French beans,chopped 4
• Carrots,chopped 2 medium
• Corn corb,thinly sliced 1 medium
• Baby potatoes,peeled 4
• Curry leaves 4-5
• Green capsicum,chopped 1 medium
• Button mushrooms 8
• Butter 3 1/2 tablespoons
• Oil 2 tablespoons
• Cumin seeds 1/2 teaspoon
• Garlic,chopped 5-6 cloves
• Onion seeds (kalonji) 1/8 teaspoon
• Salt to taste
• Whole dry red chillies,broken 4
• Red chilli paste 1/2 teaspoon
• Tomato ketchup 1 tablespoon
• Tomato puree ,boiled 1 cup
• Cottage cheese (paneer) 100 grams
• Fresh cream 1/2 cup
• Kasoori methi 1 tablespoon
• Fresh coriander leaves a few sprigs
• Cashewnuts,crushed 10
• Almonds,crushed 10
Method
Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.
Keema Kaleji Recipe
Keema Kaleji
Mince mutton and chicken liver combined together
Cooking Time: 20-30 minutes
Servings: 4 Preparation
Time: 5-10 minutes
Category: Non Veg
Ingredients
• Minced lamb 1/2 kilogram
• Chicken liver,quartered 6 piece
• Oil 6 tablespoon
• Green chilli,chopped 2-3
• Salt to taste
• Cumin seeds 1 teaspoon
• Onion ,chopped 2 large
• Ginger paste 1/2 tablespoon
• Tomato,chopped 2 medium
• Red chilli powder 1 1/2 teaspoon
• Coriander powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Garam masala powder 1/2 teaspoon
• Fresh coriander leaves,chopped 2 tablespoon
• Lemon wedges
Method
Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown. Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes. Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water. Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates. Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges.
Mince mutton and chicken liver combined together
Cooking Time: 20-30 minutes
Servings: 4 Preparation
Time: 5-10 minutes
Category: Non Veg
Ingredients
• Minced lamb 1/2 kilogram
• Chicken liver,quartered 6 piece
• Oil 6 tablespoon
• Green chilli,chopped 2-3
• Salt to taste
• Cumin seeds 1 teaspoon
• Onion ,chopped 2 large
• Ginger paste 1/2 tablespoon
• Tomato,chopped 2 medium
• Red chilli powder 1 1/2 teaspoon
• Coriander powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Garam masala powder 1/2 teaspoon
• Fresh coriander leaves,chopped 2 tablespoon
• Lemon wedges
Method
Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown. Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes. Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water. Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates. Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges.
Spicy Ginger Chicken Curry Recipe
Spicy Ginger Chicken Curry
Fiery chicken with whole red chillies and ginger
SERVINGS : 8
COOK TIME : 30 MINS
INGREDIENTS
1 kg chicken-cut into pieces
2 tbsp ghee
3-4 sabut lal mirch
1 tbsp ginger paste
2 tbsp onion paste
2 tbsp ginger-shredded fine
1 tbsp coriander seeds-roasted and powdered
6 cloves-roasted and powdered
1/2tsp cinnamon-broken
2 tsp salt
ginger juliennes to garnish
METHOD:
Marinate the chicken in the ginger and onion paste for half an hour.
Heat the ghee and add the red chillies.
When they darken a bit, add the chicken and turn around over high heat, till opaque.
Lower the heat and add the shredded ginger, powdered masala, and salt.
Add a cup and a half of water (depending on how much gravy you want).
Bring to a boil, then simmer, covered till chicken is tender.
Serve hot garnished with the ginger.
Fiery chicken with whole red chillies and ginger
SERVINGS : 8
COOK TIME : 30 MINS
INGREDIENTS
1 kg chicken-cut into pieces
2 tbsp ghee
3-4 sabut lal mirch
1 tbsp ginger paste
2 tbsp onion paste
2 tbsp ginger-shredded fine
1 tbsp coriander seeds-roasted and powdered
6 cloves-roasted and powdered
1/2tsp cinnamon-broken
2 tsp salt
ginger juliennes to garnish
METHOD:
Marinate the chicken in the ginger and onion paste for half an hour.
Heat the ghee and add the red chillies.
When they darken a bit, add the chicken and turn around over high heat, till opaque.
Lower the heat and add the shredded ginger, powdered masala, and salt.
Add a cup and a half of water (depending on how much gravy you want).
Bring to a boil, then simmer, covered till chicken is tender.
Serve hot garnished with the ginger.
Aloo Palak Pulao
Aloo Palak Pulao :
Ingredients
• Potatoes,cut into ¾ inch cubes 2 medium
• Spinach,finely chopped 1 cup
• Rice,soaked 1 1/2 cup
• Bottle gourd (lauki/doodhi),peeled and cut into cubes 1/4 medium
• Ghee 2 tablespoons
• Cumin seeds 1 teaspoon
• Tomato,finely chopped 1 medium
• Salt to taste
Method
Ingredients
• Potatoes,cut into ¾ inch cubes 2 medium
• Spinach,finely chopped 1 cup
• Rice,soaked 1 1/2 cup
• Bottle gourd (lauki/doodhi),peeled and cut into cubes 1/4 medium
• Ghee 2 tablespoons
• Cumin seeds 1 teaspoon
• Tomato,finely chopped 1 medium
• Salt to taste
Method
- Heat the ghee in a deep pan and add the cumin seeds. When they begin to change colour add the tomato, potatoes and bottle gourd and sauté for two minutes.
- Add the rice and spinach and sauté for two more minutes. Add three cups of hot water and salt and mix.
- When the mixture comes to a boil, reduce heat, cover and cook till the rice and the vegetables are done.
- Serve hot.
Mutton Cashew Sukha
Mutton cashew Sukha :
Ingredients:
500g - Mutton
100g - Onion
2 tsp - Chilli powder
3 tsp - Coriander powder
50g - Fried gram dal
1/2 tsp - Turmeric powder
Salt - To tate
100g - Cashew nuts
1 tsp - Oil
2 sticks - Cinnamon
1/2 tsp - Fennel
2 - Green chillies
Ginger - A small piece
6 pods - Garlic
Method :
1. Wash mutton; chop onion, green chillies, ginger and garlic.
2. Heat a pressure cooker, add mutton and the chopped ingredients.
3. Add chilli powder, coriander powder, turmeric powder, salt and 2 glasses of water.
4. Pressure cook up to 3 whistles and simmer for 5 mins.
5. Heat a kadai with oil, temper cinnamon, curry leaves and fennel.
6. Add cooked mutton and stir till it is dry.
7. Add fried cashew and mix well.
8. Then add powdered fried gram dal powder and stir fry till dry
Ingredients:
500g - Mutton
100g - Onion
2 tsp - Chilli powder
3 tsp - Coriander powder
50g - Fried gram dal
1/2 tsp - Turmeric powder
Salt - To tate
100g - Cashew nuts
1 tsp - Oil
2 sticks - Cinnamon
1/2 tsp - Fennel
2 - Green chillies
Ginger - A small piece
6 pods - Garlic
Method :
1. Wash mutton; chop onion, green chillies, ginger and garlic.
2. Heat a pressure cooker, add mutton and the chopped ingredients.
3. Add chilli powder, coriander powder, turmeric powder, salt and 2 glasses of water.
4. Pressure cook up to 3 whistles and simmer for 5 mins.
5. Heat a kadai with oil, temper cinnamon, curry leaves and fennel.
6. Add cooked mutton and stir till it is dry.
7. Add fried cashew and mix well.
8. Then add powdered fried gram dal powder and stir fry till dry
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