Wednesday, 27 November 2013

gajar halwa, carrot dessert made of ghee milk and dry fruits
Gajar Ka Halwa


Carrot halwa is an Indian dessert, made with milk, ghee and sugar. In winter any meal is incomplete without this dessert. This is an easy to cook recipe and does not take much time. Ingredients are also mostly available at every kitchen. If khoa is not available, condensed milk can be used. 

Ingredients:

Grated carrot ½ kg
Milk ½ cups
Sugar ½ cup
Grated khoya ½ cup
Ghee 4 tbsp
Chopped cashew nuts
Chopped almonds

Preparation:

Heat ghee in a pan and add grated carrot.
Stir it well and fry lightly.
Now add milk and cover it for 10 minutes in low flame.
When the carrots are tender add sugar and khoya and mix well.
When it becomes little dry but oily, add chopped dry fruits and mix it.
Serve it hot or cold as you like.


Saturday, 16 November 2013

Pan Fried Chicken tikka, kabab, tandoori made at home
Pan Fried Chicken Tikka

Chicken tikka is one of the most popular non-veg starter in India. Normally this is cooked in Tandoor or oven. But at home this can be cooked in pan also. This might taste a bit different as compared to tandoor-cooked tikka because the flavour  of coal smoke is absent. But this pan fried chicken tikka can be cooked by anybody at home easily and quickly.

Ingredients:

Boneless chicken cubes - 250 gms
Onion
Bell pepper - red, yellow and green
Ginger-garlic paste – 1 tsp
Hang curd – 1 tbsp
Salt
Kashmiri red chilli powder – 1 tsp
Garam masala powder – ¼ tsp
Lemon juice – few drops
White oil – 1 tsp
Skewers

Preparation:


Cut onion and all bell peppers into square pieces. Now marinate the chicken with hang curd, ginger-garlic paste, kashmiri red chilli powder, garam masala powder and lemon juice for 2-3 hours and refrigerate it. Now add oil and salt and mix it well. Take a skewer and string the onion, capsicum, chicken, capsicum one by one and put it in a greased pan in flame. After 5-6 minutes, turn over the skewers. After another 5-6 minutes the chicken should be cooked properly. Serve hot with raita and salad.

Friday, 15 November 2013



Ingredients:

Chicken mince (keema) - 200 gms
Chopped onion - 1tbsp
Ginger paste - ½ tsp
Garlic paste - ½ tsp
Chopped tomato without skin - 1 medium size
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Chopped green chilli - 1tbsp
Chopped coriander leaves - 2 tbsp
Garam masala powder - ½ tsp
Dry roasted crushed chana - 2 hands full
Gram flour – 4 tbsp
Salt
Chat masala
Ghee 2 tbsp

Preparation:

At first boil chicken, chopped onion, ginger–garlic paste and salt. When it comes to room temperature, add all spices, green chilli, chopped tomato, chopped coriander leaves and gram flour.  Flour is used for binding. Now mix it and divide it to make 8 balls. After that, take a ball in your palm and give light pressure by other palm to make it look like tikki. Now take a flat dish and spread roasted chana. Coat the kababs lightly with chana. Now heat ghee in a flat pan and fry the kababs for 2-3 minutes.

Serve in a plate and sprinkle some chat masala.

Saturday, 9 November 2013

This Pulao with koftas made from banana flower (also known as Mocha or Kele Ka Phool) is a delicious vegan whole meal. The dish itself is very easy to cook and does not take much time, but making the banana flower ready to cook is a time consuming job.

Pulao with kofta made from banana flower, whole meal
Banana Flower Kofta Pulao

Kofta ingredients:

Chopped and boiled banana flower – 5 tbsp
Boiled potato – 1 small
Gram flour – 1 tbsp
Ginger paste – 1tsp
Chilli sauce – 1tbsp
Tomato sauce – 1tbsp
Garam masala powder – ¼ tsp
Salt sugar

Pulao ingredients:

Soaked basmati rice – 2 cups
Tomato puree – 3 tbsp
Ginger paste – 1 tsp
Mace and nutmeg powder – ½ tsp
Garam masala powder – ¼ tsp
Bay leaf – 1 pc
Caraway seeds (shahi jeera) – 1tsp
Green cardamom – 2-3 pcs
Cloves – 2-3 pcs
Cinnamon – 2-3 pcs
White pepper powder – 1 tsp
Sugar – 6 tbsp
Salt
White oil
Ghee – 2 tbsp

Preparation:

Kofta: Take a mixing bowl and mix all ingredients of kofta except gram flour. Mix it very well and now add gram flour as you need because this is used for binding. Now mix it and divide to make 12 balls. Heat oil in a pan and fry the koftas till brown.


Pulao: Heat oil in wok and put bay leaf, caraway seeds, whole cinnamon, green cardamom and cloves. After 1 minute, when the spices start spluttering add ginger paste and after that add tomato puree and stir well. After 2-3 minutes add soaked rice and stir it and fry for 2 minutes. Now add salt, garam masala powder and 3 cup water and cover it. `After 10 minutes, when rice is done, add sugar and mix it. Now add mace-nutmeg powder and koftas and mix it very lightly. Now add ghee and cover it for 2 minutes. 

Your banana flower kofta pulao is now ready. Serve it hot.


Saturday, 2 November 2013



Prawn fry with potato and bread crumbs coating
Prawn Fry


Ingredients:

Small size prawn - 16 pieces
Medium size boiled potato - 2
Chopped tomato – 1
Chopped parsley
Chopped green chilli
Black peer powder
Salt
Sugar
Bread crumbs
Regular flour
Corn flour
Bread
Lemon juice
White oil
Tooth pick

Preparation:

Remove shell and head of the prawns. Keep the tail. Devain it and wash thoroughly.
Insert s tooth pick from the tail towards the head so that the prawn stays straight even after frying.
Marinate the prawn for 10-15 minutes with lemon juice, salt and pepper powder.
Smash boiled potato and mix with chopped tomato, parsley, green chilli, salt, black pepper powder. Also mix bread after cutting the borders for binding.
Now take a cellophane paper, put the mixture on it and cover it with another cellophane paper. Now roll it with a roller softly to make it flat. Remove the paper from top and cut the rolled potato mix into the number of prawns.
Now cover the prawns with the mixture but keep the tail out of this. If it feels very sticky, then wet your hand with water.
Now take flour in a plate and coat the prawns lightly.
In a bowl mix little bit of corn flour with water to make a thin batter. Dip the prawns in the batter and immediately put it on bread crumbs to coat it properly.
Now dip fry the prawns till golden.

Prawn fry is now ready, serve hot with ketchup.


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