Sunday, 29 September 2013

Easy to cook Indian pulao with fruits
Fruit Pulao
This is an easy to cook sweet pulao with fruits.
Ingredients:
Cooked long grain basmati rice
Saffron
Milk
Rose water
Salt
 Sugar
Bay leafs
Clove
Cardamom
Cinnamon
Cashew nuts
Raisin
Ghee
Chopped apple
Pomegranate
Chopped pineapple
Green grapes
Cherri
Preparation:
Take a small bowl and soak saffron in worm milk.
 Now separate the cooked rice in two parts and keep in two separate large bowls. Then pour the soaked saffron in one of them and mix very lightly.
Now heat ghee in a large pan and add bay leafs, cloves, cardamoms and cinnamons. When you start getting a nice aroma, add the saffron rice and the plain rice. Then add the all fruits one by one and mix it. Now it’s time for seasoning. So add salt and sugar. Also add cashew and raisin and mix it. At last, add few drops of rose water and cover with a lead and keep for 2 minutes.
Your aromatic fruit pulao is now ready to be served.

shukto is an authentic bengali vegetarian dish made of bitter guard, bori etc.
Shukto - Authentic Bengali Dish

Shukto is an authentic Bengali traditional dish. This is served with warm rice at the beginning of the lunch. Any Bengali occasion is incomplete without Shukto.

Ingredients:

Potato
Arum
Radish
Sweet potato
Bitter gourd
Brinjal
Green banana
Drum stick
Salt
Sugar
Turmeric
Bori (Badiyam, dry small dumplings made from lentil paste)
Mustard paste
Onion seeds (kaleenji)
Fenugreek seeds
Fennel seeds
Cumin seeds
Radhuni (Ajwain)
Ghee
Milk (optional)

Preparation:

Cut all vegetables in long pieces (1.5”-2”) except bitter gourd. Cut bitter gourd in jullian cut.
Dry roast all seeds and grind them. Keep aside with a lid.
Heat ghee in a wok. Fry the bodiyam (bori) till brown and keep aside.
Fry bitter gourd till golden and keep aside.
Now put all vegetables in wok and stir lightly. Add salt and a pinch of turmeric. Add water and cover with a lid to boil. Along with water you can mix milk also to add to the richness of taste.
After 10-15 minutes when the vegetables are cooked add fried bitter gourd and bodiyam, sugar and keep in high flame for 3-4 minutes.
Now add mustard paste and mix it and keep in high flame for a minute.
Now take out from heat and sprinkle the dry roasted spices.
Before serving mix the spices.
Serve with hot rice.

You can use white oil instead of ghee.

Sunday, 22 September 2013


Vegetable egg wrap is an easy to cook recipe that I came up suddenly while thinking of how to prepare something different for a Sunday breakfast.


quick breakfast, egg wrap with vegetable stuffing
Vegetable Egg Wrap

Ingredients:

Chopped potatoes
Chopped capsicum
Chopped tomato
Chopped garlic
Chopped onion
2 eggs
Salt
Butter
Dry celery
Dry parsley
Chilli flakes
Soda water
Baking powder
Crushed black pepper

Preparation:

Heat butter in a pan. Add chopped garlic and onion. Sauté it.
Now add chopped potatoes and fry lightly. Add capsicum and tomato and mix well.
Add salt, black pepper powder and toss it. Now add the herbs (celery, parsley).
Mix well and remove from heat.
Beat eggs in a pot and add baking powder, 1 tbsp soda water and salt and keep it under lid for 10 minutes.
After 10 minutes heat butter in a pan. Beat the egg mix again and pour on the pan.
Keep it for 2-3 minutes. Now sprinkle some crushed black pepper and chilli flakes.
When it is cooked, take a flat plate and keep on top of the pan. Now turn it over carefully so that the egg is separated from the pan and comes on the plate.
Now put the stuffing on the fried egg and wrap it gently.


Serve hot with ketch up.

Sunday, 15 September 2013

easy recipe to cook kadai paneer at home
Kadai Paneer
Kadai paneer is a very popular veg dish in India. Learn how to cook this yummy Punjabi cousin at home…
Served for: 2-3 persons
Cooking time: 15 minutes
Preparation time: 10 minutes.
Ingredients:
Paneer cubes -200 gms
Tomato chopped -1 large
Capsicum -Julian cut 1 hand full
Salt
Sugar
Red chilli powder -1tsp
Ginger paste -1tsp
Coriander powder -1tsp
Kasuri methi -1 tbsp
Chopped coriander leaves -1 hand full
Method:
Heat oil in a pan and lightly fry paneer. After 2 minutes remove it from heat and keep aside. Now add cumin seeds and when you start getting a nice aroma add ginger paste. Fry it for 2 minutes and add chopped tomato. After 2-3 minutes or when the tomatoes are tender add red chilli powder, coriander powder, sugar and salt. Stir it well till the oil comes out from spices. Now add capsicum and a little bit of water. When the capsicum becomes soft add fried paneer, kasuri methi and chopped coriander leaves. Wait for 1-2 minutes and pour into a bowl.
Serve with naan, paratha.

Saturday, 7 September 2013

Easy to cook chicken bharta recipe wtch cashew paste
Chicken Bharta

Chicken Bharta is a popular Indian side dish. Learn how to cook this spicy and delicious dish at home.....

Ingredients:

Chicken - medium pieces
Bay leaf
Black cardamom
Green cardamom
Chopped onion
Ginger paste
Garlic paste
Turmeric powder
Red chilli powder
Cumin powder
Coriander powder
Chopped tomato
Cashew paste
Curd
Salt
Butter
Garam masala powder
Dry fenugreek leaves
Chopped coriander leaves
White oil

Recipe:

Heat oil in a pan and put two type cardamoms and bay leaf.  After 1 minute add chopped onion and fry it till golden. Now add ginger–garlic paste, turmeric-cumin-coriander-red chilli powder and mix very well. Then add chopped tomato and fry it. After that add chicken and after 2 minutes add cashew paste, curd and stir it very well till the oil is separated from chicken. Now add a little bit of water and cover it till the chicken becomes soft. Keep the chicken in a low flame and add butter, garam masala powder, dry fenugreek leaves and chopped coriander leaves and mix it lightly.

 Serve hot with paratha or roti.

Wednesday, 4 September 2013

Hilsa fish cooked with butter egg plant and mustard
Butter Hilsa

Ingredients:
Hilsa 2 round pieces
Brinjal long 4 pieces
2 tbsp curd
2 tsp mustard paste
Salt
Butter
Half sliced green chilli
Recipe:
Marinate the fish with salt. Heat butter in a pan and put the hilsa pieces and sauté it. Then take the fish out from the heat. Now, add brinjal pieces in butter and fry it in low flame till golden brown. Then add the fried fish pieces and little bit of water. Take a small bowl and mix mustard paste, curd, salt and add with the fish. Add sliced green chilli and cover it for 2-3 minutes. When the fish and the brinjal becomes tender, take out from heat. Serve hot with plain rice.

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