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...Sample Recipes... |
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PALAK PANEER Ingredients:- 2 bunches spinach leaves, 200 gm paneer (cottage cheese); cut into cubicle pieces of 1 inch, 2 tbsp. oil, 1 small onion, 2 green chilies, 1 tsp. ginger-garlic paste, 1 tsp. coriander seeds-cumin seeds powder, 2 tbsp. of curd with cream, beaten, 1 tsp. sugar Method :- Wash spinach leaves, add green chilies;4-5 glass of water and a pinch of soda, and boil for 5 minutes. Do not cover. Drain water. Grind in a mixer. Heat oil in a pan; add onion chopped finely. Fry for 2 minutes. Add coriander seed-cumin seed powder, ginger-garlic paste, salt and sauté for a minute. Add the spinach puree and stir. When it starts boiling ; add fresh paneer pieces. Mix gently. Finally add Curd with cream and sugar, and Simmer for few minutes. It tastes nice with roti. |
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METHI CHICKEN Ingredients:- 500 gms. Chicken pieces, cleaned, 2 tsp. Ginger-garlic paste, ½ cup cashewnut paste, ½ cup plain yoghurt (curd), 1 tsp. Garam masala powder, 8-10 white pepper powder, 2 mace, 3 cardamoms ,½ tsp. Kassori methi, salt to taste, ½ cup oil Method :- Heat oil in a pan. Add ginger-garlic paste. Add chicken pieces and salt. Fry well and simmer for 10 minutes. Add cashew nut paste and yoghurt. Saute it, cover. Cook for 10-15 minutes until chicken is tender and gravy is thick. Add powdered garam masala, pepper-mace-cardamom. Mix well. Add kasoori Methi and serve hot. Accompanied by Nan and rice. |
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VEG. PULAV Ingredients:- ½ kg basmati rice, ¼ kg potato, ¼ kg cabbage, ½ cup cauliflower pieces, ½ cup green peas, ¼ kg carrot, 50 gm cashew nut, 2 ½ tbsp ghee/butter, 4-5 dry red chilies, 1 tbsp black gram, 6 black peppercorns, 2 onion, 2 tomato, hot water or veg stock and salt to taste. Method :- Peal off potato and carrot and cut into pieces. Cut cabbage in slices. Wash rice and strain through a sieve. Cut tomato and onion vertically. Heat 2 tbsp ghee in a pan add black gram and dry red chilies and fry well. Add vegetables except onion and tomato. Add some water and salt and steam. Fry onion slices in ghee. Add peppercorns to hot oil and add sliced onion and fry well. Add rice, salt, tomato and hot water or veg stock and mix well and cook. Create space at centre of pan, put steamed vegetables and cover with rice. Close the pan with lid. Use dove to close the lid at corner. Steam on medium flame for 20 minutes. Garnish with fried onion slices and cashewnuts. |
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ALOO PARATHA Ingredients:- 2 cups of whole wheat flour dough (or 1 cup of whole meal flour + 1 cup of plain flour) salt to taste, 2 tsp ghee or oil (hot) and some water. Stuffing:- 250 gms potatos 1 tsp red chilli powder. ¼ tsp turmeric powder, salt to taste, ½ cup sliced coriander leaves, 1 tsp ginger-garlic paste. Method :- Make a soft dough, by mixing flour ghee and salt, keep aside for 30 min. Divide in equal small balls. Boil potato, peel it off, grate them. Add all spices salt and mix it well. Divide into equal portions. Now roll one ball of dough on a floured surface to 4 inch round circle. Put one portion of stuffing on it. Cover it with dough, make a round ball and press it little and roll again to a 6 inches circle. Fry on pan both the sides; adding some ghee or oil. You can eat this delicious parathas with curd. |
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SPONGE CAKE Ingredients :- 2 eggs, 1 cup flour, 1 cup castor sugar, 5-6 drops vanilla essence, ½ tsp baking powder, hot water. Method :- Sieve the flour and baking powder two times. Take hot water in a big pot. Beat egg and castor sugar in a small steel pot till the mixture feels light. Hold the steel pot on the hot water while beating. Add the flour and baking powder slowly. Beat the batter continuously. Add essence and bake well. |
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