Dum AaloChatniWaly
Ingredients
Baby potatoes 1 kg fried light golden
Ingredients for green chatni
Coriander leaves 1 cup
Mint leaves ½ cup
Raw mango 1
Salt ½ tsp
Sugar 1 tsp
Green chilies 8
Ingredients for gravy
Oil ½ cup
Onion 2 ground into paste
Ginger garlic 1 tbsp
Chili powder 1 ½ tsp
Yogurt 1 cup
Salt 1 tsp
Cashew nut grinded 1 tbsp heaped
Cumin seeds 1 tsp
Water 1 cup
Method
Grind green chatni, keep aside, heat oil add cumin seeds, onion paste, fry for 5 minutes add ginger garlic paste, fry well add yogurt, cashew nut paste, chili powder, salt, fry well till oil comes on top, add 1 cup water, green chatni and fried baby potatoes, cook till boiling, cover and cook till gravy thick, lastly add allspice ½ tsp, mix and remove.
Tuesday, 14 May 2013
Gur waly chawal by shireen
Gur waly chawal
Ingredients
Gur ½ kg
Water 1 ¼ cup
Milk ½ cup
Crushed green cardamom 1tsp
Coconut thinly sliced ½ cup
Rice ½ kg soaked for 30 minutes, boiled till nearly done
Ghee ½ cup heaped
Black cardamom coarsely crushed 1 tsp
Method
In a pan add gur with 1 ¼ cup water, ½ cup milk, cook stirring till gur melts, add coarsely crushed green cardamom, cook till syrup slightly thick, and keep aside. In another pan heat ghee, add 1 tsp of coarsely crushed black cardamom, fry for 2 minutes, add in the prepared syrup, cook till boiling, add sliced coconut, boiled rice, cook on fast flame for 5 minutes, lower flame and cook on medium flame for another 5 minutes till syrup reduced completely, cover with a napkin then lid, put weight on top, leave it on dum for half an hour, do not open in between.
Ingredients
Gur ½ kg
Water 1 ¼ cup
Milk ½ cup
Crushed green cardamom 1tsp
Coconut thinly sliced ½ cup
Rice ½ kg soaked for 30 minutes, boiled till nearly done
Ghee ½ cup heaped
Black cardamom coarsely crushed 1 tsp
Method
In a pan add gur with 1 ¼ cup water, ½ cup milk, cook stirring till gur melts, add coarsely crushed green cardamom, cook till syrup slightly thick, and keep aside. In another pan heat ghee, add 1 tsp of coarsely crushed black cardamom, fry for 2 minutes, add in the prepared syrup, cook till boiling, add sliced coconut, boiled rice, cook on fast flame for 5 minutes, lower flame and cook on medium flame for another 5 minutes till syrup reduced completely, cover with a napkin then lid, put weight on top, leave it on dum for half an hour, do not open in between.
Indian shrimp curryby shireen
Indian shrimp curry
Ingredients
Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp
Method
In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.
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Ingredients
Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp
Method
In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.
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Daal chawal by shireen
Daal chawal
Ingredients
Arhar daal (yellow lentils) 1 cup soaked for 1 hour
Salt 1 tsp
Turmeric ½ tsp
Chili powder 1 tsp
Garlic ½ tsp
Ghee ¼ cup
Garlic crushed 1 tsp heaped
Whole red chilies 6
White cumin whole 1 tsp
Method
1. Boil soaked lentils in 3 cups of water salt, turmeric, chili powder and garlic paste till lentils are tender
2. Slightly mash with a wooden spoon and remove in a serving dish.
3. To prepare the bhagar heat ghee in a frying pan and crushed garlic, red chili whole and cumin
4. Pour on top of the daal and serve with rice
.
Ingredients for Rice
Rice 250 gm
Oil 4 tbsp
Salt 1 tbsp heaped
Whole spices mixed 1 tbsp
Onion chopped 2 tbsp
Water as required
Method
1. Heat oil in a pan fry onions till light golden
2. Add whole spices 2 ½ cup water, 1 tsp heaped salt, cook till the water boils and add soaked rice, cook till done
3. Allow to simmer for 5minutes and serve with the delicious daal
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Ingredients
Arhar daal (yellow lentils) 1 cup soaked for 1 hour
Salt 1 tsp
Turmeric ½ tsp
Chili powder 1 tsp
Garlic ½ tsp
Ghee ¼ cup
Garlic crushed 1 tsp heaped
Whole red chilies 6
White cumin whole 1 tsp
Method
1. Boil soaked lentils in 3 cups of water salt, turmeric, chili powder and garlic paste till lentils are tender
2. Slightly mash with a wooden spoon and remove in a serving dish.
3. To prepare the bhagar heat ghee in a frying pan and crushed garlic, red chili whole and cumin
4. Pour on top of the daal and serve with rice
.
Ingredients for Rice
Rice 250 gm
Oil 4 tbsp
Salt 1 tbsp heaped
Whole spices mixed 1 tbsp
Onion chopped 2 tbsp
Water as required
Method
1. Heat oil in a pan fry onions till light golden
2. Add whole spices 2 ½ cup water, 1 tsp heaped salt, cook till the water boils and add soaked rice, cook till done
3. Allow to simmer for 5minutes and serve with the delicious daal
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Gajjar ka Halwa: by shireen
Gajjar ka Halwa
Ingredients:
Carrots 1 kg (grated)
Sugar`1 cup
Small cardamom8
Ghee½ cup (melted)
Khoya250 grams
Method:
In a pan add grated carrots and sugar mix well add crushed cardamom and cook covered till water dries about 15 minutes.
Then add ghee and fry well for 10 minutes till water dries completely remove from fire add in crushed khoya and leave it for ½ an hour then mix well and serve.
Ingredients:
Carrots 1 kg (grated)
Sugar`1 cup
Small cardamom8
Ghee½ cup (melted)
Khoya250 grams
Method:
In a pan add grated carrots and sugar mix well add crushed cardamom and cook covered till water dries about 15 minutes.
Then add ghee and fry well for 10 minutes till water dries completely remove from fire add in crushed khoya and leave it for ½ an hour then mix well and serve.
Chili nuggets by shireen
Chili nuggets
Ingredients
Chicken mince ½ kg
Salt 1 ½ tsp
White pepper ½ tsp
Black pepper ½ tsp
Green chilies 2
Coriander leaves 2 tbsp
Garlic paste 1 tsp
Bread slices 4 made into crumbs
Bread crumbs for coating
Egg 1 or 2
Method
Mix ½ kg chicken mince with 1 ½ tsp salt, ½ tsp black pepper, ½ tsp white pepper, 2 finely chopped green chilies, 2 tbsp coriander leaves,1 tsp garlic paste and four bread slices made into crumbs, mix well keep to marinate for 1 hr, make in the shape of nuggets, dipped in 1 or 2 eggs, coat in bread crumbs, deep fry in frying pan.
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Ingredients
Chicken mince ½ kg
Salt 1 ½ tsp
White pepper ½ tsp
Black pepper ½ tsp
Green chilies 2
Coriander leaves 2 tbsp
Garlic paste 1 tsp
Bread slices 4 made into crumbs
Bread crumbs for coating
Egg 1 or 2
Method
Mix ½ kg chicken mince with 1 ½ tsp salt, ½ tsp black pepper, ½ tsp white pepper, 2 finely chopped green chilies, 2 tbsp coriander leaves,1 tsp garlic paste and four bread slices made into crumbs, mix well keep to marinate for 1 hr, make in the shape of nuggets, dipped in 1 or 2 eggs, coat in bread crumbs, deep fry in frying pan.
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Beans masala by shireen
Beans masala
Ingredients
French beans 250 gm
Same ki phalli 250 gm remove both sides and cut into 1
inch pieces
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped
Cumin seeds 1 tsp
Chili powder 1 tsp heaped
Coriander power 2 tsp
Green chilies 2 cut length wise
Curry leaves 15 to 20
Black pepper crushed 1 tsp
Oil ¼ cup
Salt ¾ tsp
Onion 1 chopped
Lemon juice 1 tbsp
Method
Heat oil in a wok add cumin seeds, chopped onion, fry till light golden, add ginger garlic paste,
tomatoes, cook for 5 minutes till oil separates, add chili powder, salt, coriander powder, green
chilies, curry leaves, cook for 2 to 3 minutes add the beans with half cup water, cover and cook
on low flame till done, lastly add lemon juice.
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Ingredients
French beans 250 gm
Same ki phalli 250 gm remove both sides and cut into 1
inch pieces
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped
Cumin seeds 1 tsp
Chili powder 1 tsp heaped
Coriander power 2 tsp
Green chilies 2 cut length wise
Curry leaves 15 to 20
Black pepper crushed 1 tsp
Oil ¼ cup
Salt ¾ tsp
Onion 1 chopped
Lemon juice 1 tbsp
Method
Heat oil in a wok add cumin seeds, chopped onion, fry till light golden, add ginger garlic paste,
tomatoes, cook for 5 minutes till oil separates, add chili powder, salt, coriander powder, green
chilies, curry leaves, cook for 2 to 3 minutes add the beans with half cup water, cover and cook
on low flame till done, lastly add lemon juice.
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