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Mughlai Biryani
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1/2 Kg Basmati Rice 1 Kg Meat (Chicken, Lamb, Or Goat Meat/mutton) 500 Gm Curd (yogurt) 4-6 Tsp Ginger-garlic Paste. 4-6 Green Chilli 2 Big Onions 1/4 Cup Lime Juice 1/2 Tsp Red Chilli Powder Finely Chopped Coriander Leaves 8-10 Sticks Mint Leaves 2 Pinches Saffron 1-2 Cinnamon Sticks 2-3 Cardamom Pods Saffron Color 1-2 Cloves 2 Cup Oil Salt To Taste 2 Tsp Ghee 1. Wash and chop the meat into square pieces. 2. Marinate the mixture of meat and ginger garlic paste for an hour. 3. In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown. 4. Cool these fried onions and crush them in a plate with your hand. 5. Mix 3/4th of crushed fried onion, curd, red chilli powder, cinnamon, green chilli paste, cardamon, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat. 6. Leave the mixture for 1 hour. 7. Wash the rice and cook it. 8. Pour little water and add one tsp salt, shah jeera, cinnamon, clove, cardamon, mint leaves, coriander leaves and green chilli. 9. When rice becomes half cooked, remove it from the flame. 10. Drain the water completely. 11. Spread this cooked rice over marinated meat. 12. Add saffron color, lime juice, ghee and the remaining crushed onions over rice layer. 13. Tightly cover with a lid. 14. Keep on a low flame. 15. Remove from the heat exactly after half an hour. 16. Biryani is ready to serve. edit delete
Chaap Masala
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3 Inch Piece Ginger (fresh, Peeled And Coarsely Chopped) 3 Tablespoons Garlic (peeled And Coarsely Chopped) 6-8 Lamb Chops From The Ribs, (remove All Extra Fat) 8 Ounces Tomatoes (grated Or Finely Chopped 2 Medium Onions (very Finely Chopped) 1 Tablespoon Cayenne Pepper (red Chilli Powder) 12 Ounces Yogurt(beaten) 1 1/2 Teaspoon Salt 1 Teaspoon Cumin Seeds (roasted, Ground) 1-2 Teaspoons Garam Masala 3 Tablespoons Lemon Juice 2-3 Tablespoon Coriander (green Leaves, Fresh, Chopped) 1. Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. 2. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. 3. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. 4. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. 5. Sprinkle fresh coriander over the top and serve. edit delete
Mughlai Paratha
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For The Stuffing: 1/2 Kg Beef Mince (you Can Use Any Meat You Prefer For This Recipe) 2 Tbsp Vegetable/canola/sunflower Cooking Oil 1 Tsp Cumin Seeds 2 Medium-sized Onions Chopped Fine 1 Tbsp Garlic Paste 1 Tbsp Ginger Paste 2 Tbsp Coriander Powder 1 Tbsp Cumin Powder 1 Tbsp Garam Masala (reduce This To 1/2 Tbsp For A Less Spicy Taste) Salt To Taste Juice Of 1/2 A Lime For The Paratha Dough: 500 Gms Wholewheat Flour 1 Cup Milk Warm Water Salt To Taste 3 Eggs Ghee(clarified Butter)/ Vegetable/ Canola/ Sunflower Cooking Oil For Pan Frying Parathas For the Masala (spiced) Mince meat: 1. Heat the oil in a wok or deep pan. 2. Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden colour. 3. Add the ginger and garlic pastes and fry for 2 minutes. 4. Add the minced meat and fry for 5 minutes. 5. Add all the spices – coriander, cumin, garam masala and salt to taste. 6. Continue to brown the minced meat well. 7. Turn the fire off and add the lime juice. Mix well. For the Parathas: 1. In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes. 2. Whisk the eggs with salt to taste and keep aside. 3. Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4″ circle. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the Masala Kheema inside. Pinch the folds to shut. 4. Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6″ circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) – place them one over the other with a sheet of plastic wrap in between each so they don’t stick to each other. 5. Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip. 6. Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again. 7. Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. 8. The Paratha is ready when the egg on both sides is cooked. edit delete
Bhel Puri
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3 Cups Puffed Rice (available At Indian Stores) A Handful Of Roasted And Salted Peanuts 2 Potatoes Boiled, Peeled And Chopped Into Tiny Cubes 1 Large Onion Chopped Fine 1 Large Tomato Chopped Fine Half A Bunch Of Coriander Chopped Fine 2 Green Chillies Chopped Fine Tamarind Chutney To Taste Mint-coriander Chutney To Taste A Handful Of Coarsely Crushed Papdi (savoury Biscuits Made From Flour) 1 Cup Sev (vermicelli-like Snack Made From Gram Flour And Available At Indian Stores) 1. Mix the puffed rice, peanuts, potato, onion, tomato, coriander and green chillies together in a large bowl. 2. Add the tamarind chutney and mint-coriander chutney according to your own taste preferences (that’s the beauty of bhelpuri!), mix well, garnish with plenty of sev and papdi. 3. Serve and eat immediately. edit delete
Ada Payasam
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200 Gms Ada (Rice) 750 Gms Jaggery 200 Gms Ghee (clarified Butter) 50 Gms Cardomom 3 Coconut 10 Raisins 10 Cashew Nuts 1. Melt Jaggery and keep aside. 2. Boil water and keep the rice in it till it is cooked soft. 3. Strain after 10 minutes and keep aside. 4. Mix the melted jaggery with the cooked rice and stir for ten minutes on a low fire. 5. Take two extracts of the coconut milk and add the second extract to the above mixture. 6. Boil this until it becomes thick. Take it off the fire and add the first extract of milk. 7. Fry the cashew and raisins and ghee and garnish the payasam edit delete
Avial
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150 Gms Yam 150 Gms Ash Gourd 2 Raw Bananas 2 Drumsticks 1 Potatoes 1/2 Cup Shelled Peas 1 Cup Sour Curd 1/2 Tsp Turmeric Powder Few Curry Leaves 1/4 Cup Coconut Oil Salt To Taste For Curry Paste: 1/2 Coconut 6-7 Nos Green Chillies 1 Tsp Cumin Seeds 1. Grind together the coconut, green chillies and cumin seeds to make a fine paste, adding very little water.Mix the curd to the ground paste and keep aside. 2. Peel and chop all the vegetables into 3-inch lengths. 3. Cook the vegetables separately with very little water in a heavy-bottomed vessel. 4. Mix all the cooked vegetables together with salt and turmeric powder. 5. Add the paste and heat through, taking care to prevent curdling. 6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat. 7. Serve hot with rice. edit delete
Appam
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1 Cup Raw Rice 1 Cup Par Boiled Rice 1 Tsp Fenugreek Seeds 2 1/2 Tbsp Urad Dal (whole Urad Dal Without Skin) 3 Tbsp Coconut Milk 1/2 Tsp Cooking Soda Or Appam Soda Appam Pan (also Called Appa Chatti) Preparation 1. Soak raw rice, par boiled rice, fenugreek seeds and urad dal for 10-12 hours. 2. After 10 hours, ground it to a fine paste. Add salt and mix it well. (tip: use warm water to grind it ) 3. Store it in an airtight container, leave it for another 10 hours or overnight to ferment. 4. Before making appams, add coconut milk, appam soda and mix well. Keep it aside for 10 minutes. 5. After 10 minutes- appam batter can be used to make soft appams. Method : Heat the Appam chatti (Appam pan) or wok, add a ladleful of batter, lift the pan, tilt and swirl the batter around to make a circle, put it back on the heat, cover and cook until done but still remains white. you can make the side crispy by letting it become light brown or soft by taking it off while its still white. No flipping necessary to cook the other side for this yummy pancake!! edit delete
Meen Moilee
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500 Grams Skinless Firm White Fish Slices 1″ Cinnamon Stick 2 Green Cardamom(s) 1 Tablespoon(s) Garlic Slices 1 Tablespoon(s) Ginger Juliennes 4 Green Chillies Slit 1 Medium Onion(s) Sliced 1 Tomato(es) Chopped 1 Teaspoon(s) Turmeric Powder 1 Cup(s) Water ½ Teaspoon(s) Coarsely Crushed Black Peppercorns 1 Tablespoon(s) Lime Juice 2 Sprig(s) Curry Leaves 2 Cup(s) Coconut Milk 2 Tablespoon(s) Oil Salt To Taste Fried Tomato Slices To Garnish 1. Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3 minute(s) or till the onions have turned pink. 2. Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10 minutes or till the fish is tender and cooked. 3. Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a minute or two. 4. Garnish with fried tomato slices. edit delete
Tamarind And Date Chutney
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4 Ounces Tamarind Pulp 1 Pound Pitted Dates 2 Cups Sugar, Divided 6 Cups Water, Plus 4 Cups 1. In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. 2. Bring to a boil, and then lower to a simmer. 3. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then. 4. Pass mixture through a food mill. Discard the pulp. 5. Pass the puree through a fine strainer. 6. Return the puree to the saucepan. 7. Add the remaining 1 cup sugar and 4 cups water. 8. Stir and bring to a boil, then lower to a simmer. 9. Reduce until thickened. 10. Transfer to a non-reactive container and allow to cool completely. 11. Refrigerate until needed. edit delete
Coriander Coconut Chutney
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Coriander Leaves 1 Bunch Coconut 3 Cups Green Chillies 10-12 (as Per Your Taste) Asafoetida (hing) 1/4 Tsp. Lemon 1 Medium Size Salt As Per The Taste. 1. Clean the coriander leaves and chop them and keep it aside. 2. In a blender grind these coriander leaves, coconut, chillies, asafoetida and salt with limited amount of water so that the paste remains in the thick consistency. 3. Check the taste of chutney and add chillies and salt as you want. 4. Squeeze lemon juice in the chutney and refrigerate it. edit delete
Samosa
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For Pastry: 2 Cups Flour ½ Teaspoon Salt 4 Tablespoon Oil 6 Tablespoon Water For Potato Stuffing: 5 Medium Potatoes 4 Tablespoon Oil 1 Medium Onion, Peeled And Finely Chopped 1 Cup Green Peas 1 Tablespoon Ginger, Grated 1 Hot Green Chili (finely Chopped) 3 Tablespoon Green Coriander (cilantro), Chopped 1 ½ Teaspoon Salt 1 Teaspoon Ground Coriander 1 Teaspoon Garam Masala 1 Teaspoon Ground Cumin Seeds 1. Mix flour and salt in a bowl. 2. Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth. 3. Rub dough with oil. Cover it and set aside for 30 minutes or longer. For Potato stuffing 1. Boil, cool and peel the potatoes. Dice it into 1/4 inch size. 2. Heat 4 tablespoons oil in kadhai or wok in medium flame. 3. Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat. 4. Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices. 5. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking. Making Samosa 1. Knead the dough again. Divide it into about 10 balls. 2. Roll it into flat round shape with about 5 inch diameter. 3. Cut it into half. Make the half into a cone by sticking seam together with a little water. 4. Fill the cone with about 2.5 tablespoons of the potato mixture. 5. Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide. 6. Repeat this again. Cooking Samosa 1. Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian kadhai or any other utensil you seem fit) 2. When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp. 3. Drain excess oil and serve hot. edit delete
Gulab Jamun
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For The Gulab Jamuns 2 Cups (250 Grams) Hariali Mava (khoya), Grated 5 Tablespoons Plain Flour (maida) 1/4 Teaspoon Cardamom (elaichi) Powder Other Ingredients Ghee Or Vanaspati For Deep Frying For The Sugar Syrup 3 Cups Sugar A Few Saffron Strands (optional) 1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil. 2. Simmer over a slow flame till the syrup is of 1 string consistency. 3. Remove any impurities which float on top of the syrup using a slotted spoon. 4. Add the saffron and keep the syrup warm. For the Gulab Jamuns 1. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water. 2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the Gulab Jamuns will crack while frying. Refrigerate for 10 to 15 minutes. 3. Deep fry in ghee over a slow flame till the Jamuns are golden brown in color (approximately 10 to 12 minutes). 4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes. 5. Serve warm. edit delete
Sheera
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1 Cup Whole Milk 1/2 Cup Condensed Milk 4 Tbsp. Ghee(clarified Butter) 4 Tbsp. Sooji (rawa Or Semolina) 1 Tsp Cardamom Powder 2 Tbsp. Raisins 1 Tbsp. Almonds, Sliced Fine 1. Melt the ghee in a non stick pan. 2. Add the rawa and fry until the rawa turns golden brown. 3. Mix the milk and the condensed milk in a pan and set aside. 4. Add the rava to the milk mixture and the add the cardmom powder. 5. Stir well. 6. Cook until dry and the ghee separates from the rawa. 7. Add the raisins and stir well. 8. Remove from heat. 9. Garnish with almonds. 10. Serve either hot or chilled. Tips* Try adding Banana: Garnish with Banana slices and pistachios. edit delete
Kothimbir Vadi
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4 Cups Chopped Fresh Coriander 1 Cup Besan (chickpea Flour) 1/2 Cup Wholewheat Flour 1/2 Cup Semolina 1.5 Tspn Chilli Powder 1 Tspn Salt 1/2 Tspn Turmeric Powder 1 Tspn Sesame Seeds 1 Tspn Powdered Fennel Seeds (saunf) 1/2 Tspn Sugar 2 Tblspn Oil 1. Mix all the above ingredients and form a dough by adding very little water at a time (do not add too much water or the whole thing will turn soggy and you will start hating me). 2. If you find the mixture too sticky just oil your palms well and then handle the dough. 3. You can divide the dough into 2 or 3 portions. Shape them into elongated logs. 4. Now oil a steel vessel (one which you can place inside your pressure cooker) and put all the portions of the dough in it. 5. Pressure cook this mixture for the same duration as you would for dal and rice. 6. Let the cooker cool down a bit and then open it. Also let the steamed dough cool. After it has cooled completely cut it into slices as thick or thin as you want. 7. Heat some oil on a tawa (griddle) and shallow fry these pieces (Wadis). 8. Serve hot garnished with fresh coriander and freshly grated coconut. 9. If you are on a diet eat these wadis without shallow frying them and only steamed. edit delete
Solkadhi
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5 Or 6 Kokum (Garcinia Indica, Amsool) 1 Cup Coconut Milk (Homemade, Or Canned Unsweetened Type) 1 Green Chilli ½ Teaspoon Cumin Seeds Sugar Or Jaggery, And Salt – To Taste 2 Fresh Sprigs Of Fresh Cilantro 1. Soak Kokum in a cup of warm water for half an hour, to soften and to release juice. 2. Grind green chilli and cumin to fine paste. 3. Once the kokum water turns pink, take it in a big cup or glass. 4. Add coconut milk. 5. Stir in sugar or jaggery and salt to taste. 6. Also the cumin-chill paste. 7. Mix. 8. Garnish with cilantro leaves and drink immediately. 9. Do not leave kokum soaked in as it will make the sol kadhi sourer than normal. 10. Optional - Some people also like to add a pinch of grated ginger and garlic. edit delete
Bharli Vangi
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8-10 Small Tender Vangi (brinjals/eggplants) ½ Cup Chopped Onion 7-8 Lasun/garlic Cloves ¼ Inch Adrak/ginger Piece (grated) 2 Tbsp Dry Coconut (grated & Roasted) 1 Tsp Til/sesame Seeds (roasted) 2 Tsp Shengadane/peanuts ( Roasted & Skined) 1-2 Tbsp Chinch/tamarind Pulp 2 Tbsp Gud/Jaggery (grated) 1 Tsp Jeera/cummin Seeds Powder 1-2 Tsp Dhane/coriander Seeds Powder For Tadka ½ Tsp Rai, Pinch Of Hing, ½ Tsp Haldi 2-3 Tsp Red Chilli Powder 2-3 Tsp Kala Goda Masala 4 Tbsp Oil Salt As Per Taste ½ Cup Fresh Coconut (scraped) ½ Cup Fresh Green Coriander (chopped) 1. Wash and slit brinjals into four pieces, but keep their stems intact (Do not cut right through the end). Put them in water. 2. Heat 1-2 tsp oil in a pan, add onion,ginger & garlic, stir-fry till onion turns translucent. Add dry coconut,sesame seeds,coriander seeds powder, jeera powder, peanuts, stir-fry for 2 minutes. Cool it & grind to a coarse paste. 3. Add Jaggery, tamarind pulp, Kala Goda masala, red chilli powder, Haldi, salt, ¾ of the (scraped fresh coconut, & chopped fresh coriander) to the coarse paste and mix well. 4. Stuff this mixture of paste in the brinjals 5. Heat remaining oil in pan, add rai, let it crackle, then add pinch of Hing & place stuffed brinjals into the pan & gently turn them once or twice for 4-5 minutes on medium heat to ensure even cooking. 6. Add 1 cup warm water, bring it to a boil, and cook on low heat. Cover the pan till brinjals are cooked & soft (Approx.10-15 minutes.) 7. Garnish with remaining fresh coconut & fresh coriander.Tip* You can add onion masala with peanuts and sesame. Then fry the brinjals in the masala, which perfects the rustic taste. edit delete
Vada Pav
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6-8 Medium Sized Boiled Potatoes 2 Cups Gram Flour (besan) Oil For Frying Salt Pav ( A Kind Of Bun) – If Pavs Are Not Available, You Can Use Any Other Bun. Choose The Ones Which Do Not Taste Sweet. Masala 1 Small Piece Ginger, 4-5 Flakes Garlic, 4-5 (or More) Green Chilies, 1/2 Cup Coriander Leaves (chopped), For Tempering 1 Tea Spoon Turmeric Powder, Curry Leaves, 1 Teaspoon Mustard Seeds, 2 Teaspoon Oil 1. Grind ginger, garlic and green chilies together into a paste. 2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain. 3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes. 4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. 5. Pour this tempering on the mashed potatoes and mix gently. 6. Make small balls of mashed potato mixture. (You can flatten the balls if you like) 7. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency. 8. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns solid and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside. 9. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready. 10. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot. edit delete
Batata Vada
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2 Cups Besan 3/4 Lb Potatoes 2 Tbsp Grated Coconut 4 Onions, Chopped Finely 4 Green Chillies 4 Cloves Garlic Sugar To Taste Juice Of One Lime A Few Sprigs Coriander Leaves, Chopped 1 Tsp Mustard Seeds A Small Piece Ginger 1 Tsp Turmeric Powder 1/2 Tsp Red Chilli Powder 1 Tsp Cumin Seeds A Pinch Of Baking Soda Oil For Deep Frying Water As Required Salt To Taste 1. Cook potatoes into the Pressure cooker until soft. 2. Peel and mash them, keep aside. 3. Grind green chillies, garlic and ginger together to make a fine paste. 4. Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well. 5. Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles. 6. Remove it from the heat and add it to the potato mixture. 7. Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter. 8. Add a tsp of hot oil to the batter. 9. Make small balls from the potato mixture. 10. Dip each ball in the batter and deep fry until golden brown. 11. Serve hot batata vada with chutney or tomato sauce. edit delete
Medu Vada
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1 Cup Split Black Gram Skinless (dhuli Urad Dal),soaked Salt To Taste 1/4 Teaspoon Asafoetida 8-10 Curry Leaves 1 Teaspoon Cumin Powder 1 Teaspoon Peppercorns,crushed Oil For Deep-frying 15-20 Minutes Drain and grind the dal into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Heat sufficient oil in a kadai. Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut. Deep fry in medium hot oil until golden brown and crisp. Drain on absorbent paper. Serve hot with sambhar and coconut chutney. Http://www.sanjeevkapoor.com/medu-vada.aspx edit delete
Methi Matar Malai
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Fenugreek Leaves (methi) – 2 Medium Sized Bundle Green Peas – 3/4 Cup Onion – 1 Large Ginger – 1/2 Inch Piece Garlic – 5-6 Cloves Oil – 4 Tablespoons Red Chilli Paste – 1 Teaspoon Dry Mango Powder (amchur) – 1/2 Teaspoon Cinnamon Powder – 1/2 Teaspoon Salt To Taste Fresh Cream – 1/2 Cup 1. Clean, wash and chop methi leaves. 2. Wash and drain green peas. 3. Peel, wash and chop onions. 4. Peel, wash and grind ginger and garlic to a fine paste. 5. Blanch the methi leaves in the boiling water and refresh with the cold running water. 6. Heat oil in a pan. Add chopped onions and cook till they are translucent. 7. Add the methi leaves and sauté. 8. Add ginger and garlic paste and continue to sauté for a minute more. 9. Add red chilli powder and green peas. Cook for three to four minutes. 10. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. 11. Finish with cream and serve. edit delete
Butter Chicken
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125ml (1/2 Cup) Natural Yoghurt 1 Tbs Lemon Juice 1 Tsp Turmeric 2 Tsp Garam Masala 1 Tsp Chilli Powder 1 Tsp Ground Cumin 2 Tsp Grated Fresh Ginger 2 Garlic Cloves, Crushed 1kg Chicken Breast Fillets, Chopped 125g Cashews, Roasted 60g Unsalted Butter 1 Tbs Sunflower Oil 1 Onion, Finely Chopped 1 Tsp Ground Cardamom 1 Cinnamon Stick 1 Indian Bay Leaf Or Normal Bay Leaf 2 Tsp Sweet Paprika 425g Can Tomato Puree 150ml Chicken Stock 250ml (1 Cup) Thickened Cream Steamed Basmati Rice, To Serve 1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight. 2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground. 3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes. 4. Garnish Butter chicken with cashews, chopped coriander and serve with Naan and steamed rice. edit delete
My Recipe
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Kairi Panha
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2 Raw Mangoes, Large Size 2 Tsp Cumin Powder 1 Tsp Peppercorns, Crushed Black Salt, To Taste ¼ Tsp Asafoetida ¼ Cup Sugar 1. Wash the mangoes and boil them in the pressure cooker. Let them cool down. 2. Now, peel the mangoes and then mash and strain the pulp in a bowl. 3. Put cumin powder, crushed peppercorns, black salt, asafeotida and sugar in it and mix well, till sugar is dissolved. 4. Divide the mixture into 4 glasses; fill them up with chilled water and stir. 5. Serve. edit delete
Meen Vevichathu
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1/2 Kg Fish Cut Into Pieces (Kingfish, Pomfret Or Any Fleshy Fish) 2 Tbsp Oil 1/2 Tsp Mustard Seeds A Few Curry Leaves 1 Onion, Chopped 2 1/2 Cm Ginger, Shredded 7 Cloves Garlic, Chopped 2 Tbsp Kashmiri Chilly Powder Or (according To Your Taste) 2 Tsp Coriander Powder 1/2 Tsp Turmeric Powder 2 Pinches Fenugreek Powder 3 Or 4 Pieces Tamarind (koddam Puli) Soaked In Water 1 Cup Water 1/2 Tsp Coconut Oil Salt 15 - 20 Min 1. Cut and clean the fish. Heat oil in a frying pan and fry mustard. 2. Then add curry leaves, chopped onion, ginger and garlic fry it for 2-3 minutes. 3. Put in the chilly powder, coriander powder, and turmeric powder. 3. Fry all this well. 4. Now add the fenugreek powder and the softened tamarind. 5. Pour in the water. Then add salt. After it boil add the fish. 6. Let it simmer until the gravy thickens and the fish is tender. 7. Lastly sprinkle the coconut oil, and leave it on the gas for a minute. Serve it with plain white rice. edit delete