Saturday, 29 December 2012

Firni Recipe
Firni (phirni) is a traditional Indian eggless rice custard and is very easy to prepare.
firni, Eggless dessert, Indian dessert, rice dessert, rice custard, rice pudding, phirni, mughlai dessert, quick dessert
Firni

Ingredients:
Basmati rice – 1 tbsp
Milk – ½ ltr
Sugar – 4 tbsp
Chopped cashew
Chopped pista
Saffron – 1 pinch
Kewra essence – ½ tsp

Recipe:
Take a small bowl and soak the saffron in 1 tbsp of warm milk. In a bowl take rice and sufficient water and keep aside for 3-4 hrs. Now drain the excess water and grind it to make a paste. Put milk in a pan and add the rice paste. Mix gently in low flame. Keep stirring constantly and scrap the sides of the pan. After 10-15 minutes, add sugar, soaked saffron and kewra essence. Mix well and simmer for 4-5 minutes. When it becomes thick remove from the fire. Pour into a serving bowl and keep aside to cool slightly and then refrigerate for at least 2 hours. Serve chilled phirni and garnish with chopped cashew and pista.

Note: Some people use rice flour in place of rice to quicken the process. To bring variation in flavor you can use cardamom powder or rose essence instead of kewra essence and saffron. Little bit of condensed milk can also be added to milk. Chopped almonds can also be used in place of cashew. Please comment if anyone has tried any other variation.

Friday, 28 December 2012

Chicken In Lemon Sauce
Chicken In Lemon Sauce, chicken, non-veg, lemon, lemon sauce
Chicken In Lemon Sauce
Ingredients:
Chicken small pieces
Lemon juice
Chopped green chilli
Chopped celery leaves
Chopped red and yellow capsicum
Cornflour
Soya sauce
Chilli sauce
Chopped ginger
Salt
Black pepper powder
Sugar
White oil
Preparation:
At first boil chicken with a little pepper powder and separate the chicken and stock. Heat oil in a pan and add chopped ginger and celery leaves and stir it. Then add chopped capsicum and green chilli. Keep stirring and add chicken. Now add chilli sauce, soya sauce, sugar, a large amount of lemon juice and salt and mix well. Add a little amount chicken stock to the mix. Now take the remaining chicken stock in a bowl and add cornflour. Mix it well and add to the chicken. Serve hot with steamed rice.

Thursday, 27 December 2012

Gobi Paneer Amritsari

Gobi Paneer Amritsari is an easy recipe to cook cauliflower.with a slightly different taste than everyday gobi sabji (dish).

Ingredients:
Gobi, veg, cauliflower, paneer
Gobi Paneer Amritsari
Cauliflower (gobi)
Grated paneer
Salt
Cumin powder
Curd
Sugar
Turmeric powder
Cashew –raisin paste
White sesame paste
Roasted sesame
Ginger paste
Red chilli powder
Garam masala powder
White oil
Ghee
Chopped coriander leaves
Preparations:
At first cut cauliflower into florets and boil them. Now drain the water and keep the florets aside. Heat oil and ghee in a pan and add grated paneer. Now add curd, cashew- raisin paste, ginger paste, cumin powder, red chilli powder, turmeric powder, sesame paste, a little bit of sugar and salt and mix very well. Stir it well and add cauliflower. Keep stirring and add a little water and cover it. After 2-3 minutes add garam masala powder and mix it. Serve in a plate and spread roasted sesame and chopped coriander leaves.
Serve with paratha or pulao.

Wednesday, 19 December 2012

Bhuna Murg

Bhuna murgh is a traditional Indian style chicken dish.

Chicken, Bhuna chicken
Bhuna Murg
Ingredients:
Chicken pieces
Onion slice
Ginger paste
Garlic paste
Turmeric powder
Red chilli powder
Salt
Sugar
Garam masala powder
Beaten curd
Cashew paste (mixed with a little bit of milk)
Ghee
Boiled egg
Chopped coriander leaves
White oil
Preparation:
Marinate the chicken with salt, sugar, turmeric powder, red chilli powder, garam masala powder, ginger-garlic paste and keep aside for some time. Heat oil and ghee in a pan and put sliced onion. Fry it till golden and add marinated chicken and stir well. Now add curd and mix well. Cover it till the chicken is soft. Now add cashew paste and mix well. After 2 minutes pour it into a serving bowl and garnish with chopped coriander and boiled egg.

Tuesday, 18 December 2012

Dahi Baingan

Dahi Baigan (Brinjal in curd) is a simple and easy to cook Indian veg recipe.

Dahi Baingan, Brinjal, Curd brinjal, veg brinjal
Dahi Baingan

Ingredients:
Brinjal (Baingan)
Curd
Sugar
Salt
Turmeric powder
Curry leaves
Mustard seeds
Mustered oil

Preparation:
Cut brinjal into long pieces. Marinate them with salt and turmeric powder. Put oil in a pan and fry the brinjals till brown and keep aside. Now in a bowl take curd, red chilli powder, salt and sugar and beat very well. Then add mustard seeds and curry leaves into pan. When it starts spluttering, add curd and stir well in low flame. Now place fried brinjals in a serving plate and pour the curd gravy over the brinjals.
If you want white gravy you can ommit turmeric powder.

Sunday, 16 December 2012

Butter Chicken
Chicken,
Butter Chicken
Ingredients:
Chicken pieces
Ginger paste
Garlic paste
Chopped onion
Curd
Salt
Chopped green chilli
Chopped coriander leaves
Cumin seeds
Black pepper
Fenugreek seeds
Butter
Preparation:
Dry roast the cumin seeds, fenugreek seeds and black pepper and grind it. Keep aside with cover. Now heat butter in a pan and add chopped onion. Fry till it turns golden and add chicken, ginger-garlic paste and stir it. Add curd and mix well. Keep stirring it till the oil is separated from chicken. Now add salt and little water. Cover the pan till the chicken becomes soft. Now add dry roasted powder and mix it well. Pour into a serving bowl and spread chopped green chilli and coriander leaves over the chicken.


Khajuri Shahi Tukra
Ingredients:

Khajuri Shahi Tukra, Dessert, bread, sweet
Khajuri Shahi Tukra

Bread – 8 pieces
Sliced black dates
Milk – 4 cups
Sugar – ½ cup
Green cardamom powder – 1 pinch
Chopped almond
Chopped black dates
Chopped pista
Ghee
Kewra water – ½ tsp
Preparation:
Cut bread slices into round pieces with the help of a small bowl. Pour milk in a pan and add sugar and continuously stir it in low flame till it becomes thick. Heat ghee in another pan and fry both sides of the bread slices and keep aside. In a plate keep bread slices and put chopped dates, almond, pista and cover with another slice like a sandwich. Add cardamom powder, sliced dates and kewra essence with milk. Now keep the sandwiches in a serving dish and pour milk over the bread and refrigerate it for sometimes. Serve chilled and garnish with chopped dry fruits.
You can also use rose water instead off kewra water.

Sunday, 9 December 2012


Kabab, Kebab, Tangdi Kabab
Tangdi Kabab
























Tangdi means leg of chicken. Out of many forms of kabab, Tangdi kebab is one of the most popular kebab in India.

Ingredients:
Chicken – 4 leg pieces
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Salt
Lemon juice – ½ of a lemon
Tandoori masala – 2 tsp
Curd – 2 tbsp
Chat masala
Tandoori colour (optional)
Butter or white oil – 2 tbsp
Method:
Marinate the chicken with curd, ginger-garlic paste, salt, lemon juice, tandoori masala, tandoori colour (optional) for 3-4 hours. Keep it in freeze. Now string the chicken pieces on a skewer. Preheat the oven in 275°F for 5 minutes. And keep the skewers in oven and grill for 10 minutes. Brush with butter and turn over the other side. Now grill them for another 5 minutes or what you think is required for the chicken to cook. When done spread chat masala over the tandoori and serve with green chatni.


Coorg Chicken Pulao
easy steps to cook, Chicken Pulao, chicken polau, easysteps2cook
Coorg Chicken pulao
Ingredients:
Cooked basmati rice-
Boneless chicken pieces-400 gms
Onion paste-2tbsp
Ginger paste-1tbsp
Garlic paste-1tbsp
Coriander leaves paste-1tbsp
Pudina (mint) leaves paste-1tbsp
Red chilli powder-2tsp
Cumin powder-2tsp
Poppy seeds paste-2tsp
Turmeric powder-2tsp
Garam-masala powder-3 tsp
Black pepper powder-1 tsp
Salt
Sliced onion
Lemon juice-2tbsp
Ghee
White oil
Preparation:
Heat ghee in a pan and put sliced onion. Fry it till it becomes golden. Now put all the ingredients except chicken, rice and oil in a blender and make a paste. Heat oil in a pan, add chicken and the paste and mix well. Add a little water and cover the pan till the chicken becomes soft. Now heat ghee in another pan and put cooked rice, cooked chicken, fried onion and lemon juice. Mix it well and serve hot.


Sunday, 25 November 2012


Chicken Pulao with Nuts
chicken rice
chicken pulao with nuts
Ingredients:
Boneless chicken - small pieces
Cooked basmati rice
Crushed nuts
Chopped yellow capsicum
Chopped tomato
Lemon juice
Black pepper powder
Salt
Grated ginger
Chopped green chilli
Soya sauce
Chilli sauce
Whole mace
Cornflour
Chopped yellow capsicum
Turmeric powder
Ghee
White oil
Preparation:
Marinate the chicken pieces with lemon juice, salt and black pepper powder for 10-15 minutes. In a bowl take cornflour, grated ginger, soya sauce, salt and little water and make a batter. In the mean time, heat oil in a deep pan. Dip the chicken pieces in the batter and fry it till the chicken become golden and keep aside. In another pan heat ghee and put whole mace. When you get sweet smell from it, add crushed nuts, turmeric powder, chopped tomato, two types of capsicums, green chilli, and chilli sauce and stir it. Now add cooked rice, salt and fried chicken and mix well lightly. Serve hot.

Sweet Pulao
Rice, Swet rice, Indian pulao, polao, Bengali pulao
Sweet Pulao



Ingredients:
Long grain basmati rice – 2 cups
Ghee
Sugar
Salt
Cinnamon
Green cardamom
Cloves
Caraway seeds
Mace powder
Nutmeg powder
Star anise (optional)
Bay leaf
Cashew nuts
Kismis (raisins)
Yellow color
Water – 3 ¼ cup
Preparation:
Soak the rice with yellow color for 2 hours. Now take ghee in a micro safe bowl and add all whole spices and heat it for 1 minute. Now add cashew nuts and kismis and fry it for 1-2 minute. Add soaked rice and stir it well. Fry it and add salt, mace and nutmeg powder and water. Keep it in medium power for 10 minutes. After that remove it from oven and add sugar and keep in oven for another 7-8 minutes. Serve hot.

Palak Murg

Palak Murg, Palak Chicken, Chicken in spinach sauce, non veg easy steps to cook
Palak Murg

Ingredients:
Palak (spinach) – 4 bunches
Chicken – 400 gems
Chopped onion – 2 medium
Chopped garlic – 5-6 cloves
Ginger paste – 1tsp
Green chilli paste – ½ tsp
Curd – 2 tbsp
Kashmiri red chilli powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Salt
Garam masala powder – ½ tsp
Lemon juice – 1 tbsp
Sugar – 1pinch
Cumin seeds
White oil
Preparation:
Boil palak and put in a grinder to make a smooth paste. Marinate the chicken with curd for 10-15 minutes. Heat oil in a pan and add a little bit of sugar and cumin seeds. When the sugar is dissolved add chopped onion and garlic. After few moments add ginger – green chilli paste and fry it till you start getting the nice aroma. Now add marinated chicken, red chilli powder and cumin-coriander powder and stir it till oil comes out from the chicken. Add salt and palak paste and mix it very well. Cover the pan till the chicken becomes soft. Now add garam masala powder add mix it well. Just wait for 2 minutes and remove pan from the fire. Now add lemon juice and serve hot with paratha or roti.
Note: If you want to make it greener, don’t use chilli powder.

Friday, 23 November 2012

Mexican Prawn Rice with Salsa
Prawn, rice, Mexican rice
Mexican Prawn Rice with Salsa
Ingredients:
Cooked long grain rice
Medium size prawn
Chopped green capsicum
Chopped red capsicum
Chopped yellow capsicum
Onion
Garlic
Ginger
Lemon juice
Red chilli
Green chilli
Tomato ketchup
Salt
Coriander leaves
Chopped tomato
White oil
Pepper powder

Preparation:

Blend red chilli, onion, garlic, salt and chopped tomato together and make a paste.

Salsa: Mix chopped tomato, onion, ginger, garlic, green chilli, tomato ketchup, lemon juice and coriander leaves in a blender and keep aside for long time.

Rice: Marinate prawns with salt and pepper powder. Heat oil in a flat pan and add the prawns. Saute the prawns and keep aside. In the pan put capsicum, chopped tomato and the blended paste and mix well. Add prawns and salt and fry it. Add cooked rice and mix well but dot it lightly so that the grains do not break. Remove from the fire and spread chopped coriander leaves. Serve hot with large amount salsa.

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