Skip to main content

Posts

Showing posts from 2014

MATAR PANEER

Mattar paneer is a north Indian vegetarian  dish consisting of peas and  cheese in a tomatogravy, spiced with garam masala. It is often served with rice and an Indian type of bread.
Preparation time:10 minutes
Cooking time:30 minutes
Serves4-6


INGREDIENTS:
1-2 green chilli
1 tspofgrated ginger
1 tspofred chilli powder
2 tspofcoriander powder
1/2 tspofturmeric powder 1tsp-cumin seed
1.5 cupsofchopped, ripe tomatoes
1/2 cupofcashew nuts, soaked in water for 30 mins
1 heaping tspofcanned tomato paste
3/4 cupoffresh or frozen shelled green peas
1.5 cupsofcubed paneer
1 pinchofkasuri methi (dried fenugreek leaves)
1 tspofgaram masala
1 tbspofcream
1/4 cupofchopped coriander leaves (cilantro), for garnish
2 tbspofoil

METHOD

Heat oil in a pan ,put the cumin seed, hing and turmericpowder then add coriander powder..

SPICY AND CRUNCHY OMELETTE

Eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, and omelettes .kids like omelette very much……..

Ingredients- 2 eggs, (beaten),1 onion chopped,1/2tsp chopped ginger,1-2 freshly chopped green chilli, few coriander leaves,1 firm tomatoes chopped,1 small potato chopped,20mg-20mg-boi corn,boiled peas, Cheddar cheese20mg, fresh cream 1tbs,2tsp-oil,(veg oil)….. salt and black pepper. Ø Add the chopped ingrediens and salt ,pepper Ø Add all things except oil. Beat the egg properly. Mix well and lastly add fresh cream. Ø Heat the oil in non stick pan, Ø Pour the beaten egg mix er andreduce the heat. Ø Cover and cook until the bottom layer is brown/turn the omelette and sprinkle with cheese.
Ø Place under the hot grill and cook until the egg sets and the cheese has melted.
Ø Garnish the coriander and serve with salad for a light lunch. Or breakfast.


Hydrabadi Chicken Biryani

Hydrabadi Chicken Biryani  This dish,hydrabadi chiken biryani,is mainly prepared for important 

  occasions, and  it is truly  fit for royality. Every cook in India   has a subtle 

   variation which is kept a closely guarded secret…………….. Ingredients: ·400 gms whole chicken ·2 cups basmati rice ·4 onions sliced ·2 cups fresh yogurt ·2 tbsp ginger-garlic paste ·5-6 green chillies chopped ·1 tsp red chilli powder ·1/2 tsp turmeric powder ·2 tsp coriander powder ·1 tsp green cardamom powder ·1/2 tsp garam masala powder ·1/2 fresh lemon juice

Paneer Kadahi

Paneer kadahi Recipe Servings : 4 Recipe Cook Time : 30 Minutes .................................................................. Cottage cheese (paneer) pieces cooked in thick gravy retaining the aroma of varied spices




Ingredients 2 cups cubed (500 gm)paneer (cottage cheese) 2 onion medium sizes 1 capsicum,1 onion and 1 tometo  in square peices

3-4 green chillies-slit a little

1 tsp ginger paste  2 ripe tometoes


1/4 cup oil (clarified butter)

2 tsp cumin seeds

2 bay leaves

1/2 tsp turmeric

1 Tbsp salt

1/2 tsp garam masala

1/2 tsp powdered red pepper

1 Tbsp powdered coriander 1/2tsp-cumin powder 1tsb kasuri methi 1tbs-fresh cream       1Tbsp chopped coriander leaves - for garnish Method Heat the oil and add the cumin seeds and the bay leaves.

When the seeds begin to splutter, add the onion ,then add ginger and garlic paste. Saute till a light brown.

Add the tometo puree, turmeric, salt, coriander powder, cumin powder,, red pepper and the garam masala powder, and stir-fry till the fat separates. Add

Freezing fresh coriander

Freezing fresh coriander

Fresh coriander is widely used inIndian cooking .Its flavor and aroma make it an important ingredient, ,and the fresh leaves make a attractive garnish. Buy bunches of coriander and freeze what is not required immediately.
vCut off the roots and any thick stalks, retaining the fine stalk
vWash the leaves in cold water and leave in a strainer to drain.
vWhen the leaves are dry, rap them in tissue paper and lastly rap in almunium foil. Keep it in freeze.

pulao receipe

Pulaorice receipe The secret of a perfect pulao is to the rice thoroughly, then soak it briefly. This soften and moistens the grains, enabling the rice to absorb moisture during cooking. Ingredients-
v500 gms- basmati rice, soaked in water for 20-30 minutes.
v2 onion, chopped
v1-2 carrot
v1 capsicum
v20 gm-golden raisins
v20gms-cashew nuts
v15ml-Ghee
vWhole garam masala(bayleaf, cardmom
How to makean idli batter at home

Idli is the popular dish in south india. You prefer making idli dosa batter at home. Even at times of busy schedule you would rather choose upma,  chapathi  etc to idli, dosas using store bought batter. I love idlis best with coconut chutney.Check out coconut chutney which is my fav. Sambar is the best combo! Hotel idli ratio is different from homemade ones.
Idli, Dosa Recipe - Ingredients

Idli rice - 3 cups (700 gms)
Whole urad dal (no skin variety) - 1/2 cup (110 gms)
Fenugreek seeds- 1/2 tsp
Water - as needed
Salt - to taste


Method:
1.Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.
2.Then drain water from urad dhal+fenugreek seeds and add it to the grinder. Sprinkle water then and there and grind it. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at re…