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Noodles Masala Mixture | 20 mins | Ingredients used in Noodles Masala Mixture
• Oil - as required.
• Turmeric powder - 1 tea spoon.
• Salt - to taste.
• Peanuts - half cup.
• Cashewnuts - half cup.
• Raisins - half cup.
• Corn flakes - 1 ½ cups.
• Poha - half cup.
• Curry leaves - 3 springs.
• Red chili powder - 1 tea spoon.
• Noodles - 2 cups.
• Sugar - 1 tea spoon.
• Garam masala powder - 1 tea spoon. | Deep fry noodles coated with salt and turmeric powder.
Now, fry peanuts in a pan and transfer to a plate.
Similarly fry cashew nuts, raisins, corn flakes and transfer to the same plate.
At last, deep fry beaten rice (poha) and curry leaves .
Now take all the deep fried ingredients in a bowl, add red chili powder, sugar, garam masala powder and mix well .
Noodles Masala Mixture is now ready to serve.
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Kalakand Indian Sweet Recipe | 60 mins | Ingredients used in Kalakand Indian Sweet Recipe
• Milk - 1 litres.
• Vinegar - 2 teaspoons.
• Sugar - 100 grams.
• Figs - 50 grams. | Pour milk into a heavy bottom pan and bring it to a boil and reduce the flame. After a short while, it turns into thick. Then add 2 tsp of vinegar drop by drop and curdle the milk slowly.
Do not overcook it and add chopped soaked figs & mix it. The mixture has to be moist and juicy but not dry.
Now add sugar, stir and mix well. Cook it on a medium flame, stir constantly to prevent burns at bottom.
Take butter & grease it to a tray & transfer the kalakand mixture spread it to ¾ inch thickness.
Cool the kalakand for at least 15 minutes.
Cut to desired shapes.
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Rice Sev Tomato Pulao | 20 mins | Ingredients used in Rice Sev Tomato Pulao
• Hot water - as required.
• Salt - to taste.
• Oil - as required.
• Rice sev - 2 cups.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Red chilies - 3 numbers.
• Chana dal - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Green chilies - 2 numbers.
• Onion (chopped) - 1 number.
• Ginger (chopped) - 1 tea spoon.
• Curry leaves - 1 spring.
• Turmeric powder - 1 tea spoon.
• Tomato (chopped) - 2 numbers.
• Salt - to taste.
• Coriander leaves - 1/2 bunch. | Take a bowl and add hot water, salt, oil, rice sev and keep aside for 5 minutes.
In a pan add oil, mustard seeds, cumin seeds, red chilies, chana dal, urad dal, green chilies and saute it well.
Now add onion, ginger, curry leaves, turmeric powder, tomato, salt, coriander leaves and cook it.
Remove Rice sev and strain it.
Add boiled rice sev into cooking pan and mix it well.
Serve it.
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Crispy Fried Shrimp | 15 mins | Ingredients used in Crispy Fried Shrimp
• Corn flour - 1 tablespoon.
• Tiger shrimp - 10 piece.
• Oil - to fry.
• Salt - to taste.
• Pepper powder - 1/2 tea spoon.
• Coconut powder - 2 teaspoons.
• Red chili powder - 1/2 tea spoon.
• Turmeric powder - 1/4 cup.
• Ginger garlic paste - 1 tea spoon.
• Vinegar - 1 tea spoon. | Peel the shell, wash and devein the shrimp, then Keep it aside
In a bowl add coconut powder, corn flour, pepper powder, red chili powder, turmeric powder, salt, ginger garlic paste, vinegar paprika and with a little amount of water, mix it.
Now add the shrimp to the mixture and mix it.
Heat oil in the pan for deep frying.
Fry the shrimp till it turns a brown color.
Enjoy the appetizer!
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Potato Smiley | 15 mins | Ingredients used in POTATO SMILEY
• Potato - 2 number.
• White pepper powder - 1/2 tea spoon.
• Mixed herbs - 3/4 tea spoon.
• Salt - to taste.
• Corn flour - 1 tablespoon.
• Parmesan cheese - 1 tablespoon.
• Parmesan cheese - 1 tablespoon.
• Oil - to fry. | Boil potato, remove skin and grate it.
Take a bowl, add 1 cup grated potato, white pepper powder, mixed herbs(thyme, oregano, basil), salt and mix nicely.
Add corn flour and mix nicely, later add cheese and mix nicely.
Divide the dough into small dumplings and make small flat round using the hand.
Make two holes with straw and smile shape using spoon and arrange in a plate. Place it in the freezer for 15 to 20 minutes.
Once it is freezed, deep fry in hot oil on high flame until it is crispy.
Now potato smiley are ready to serve with tomato ketchup.
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Chicken Ghee Roast | 30 mins | Ingredients used in Chicken Ghee Roast
• Chicken - 500 grams.
• Ghee - 1 tea spoon.
• Onions(chopped) - 1 number.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Water - as required.
• Red chili powder - 1 tea spoon.
• Coriander leaves (chopped) - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Garlic - 5 clove.
• Pepper - 1 tea spoon. | Crush garlic cloves and peppercorns and keep aside.
Heat ghee in a pan, add finely chopped onion, ginger garlic paste, turmeric powder and saute till raw flavor is gone.
Then put chicken pieces along with water and let it cook for about 30 minutes.
Season it with red chili powder, chopped coriander leaves, coriander powder, garam masala powder, cumin powder and cook it again for few more minutes.
Once oil oozes out of the gravy, add crushed garlic and pepper mixture and cook it again to desired consistency.
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Fatta Fat Chutney - Lime Chilli Ginger Chutney | 8 mins | Ingredients used in FATTA FAT CHUTNEY - LIME CHILLI GINGER CHUTNEY
• Lime - 5 numbers.
• Green chilli - 4 numbers.
• Ginger (small pieces) - 2 tablespoons.
• Salt - to taste.
• Sugar - 1 tablespoon.
• Mustard powder - 1 tea spoon.
• Turmeric powder - 1 pinch.
• Asafoetida - 1/4 tea spoon.
• Oil - 2 tablespoons.
• Fenugreek seeds - 8 numbers. | Cut the lime into small pieces seedless and with the skin on. In a bowl add lime pieces, green
In a bowl add lime pieces, green chili pieces, ginger pieces, salt to taste, sugar, mustard powder mix it well.
For tempering: Heat oil in a pan add mustard seeds when mustard seeds splutter switch off the flame.
In this add fenugreek seeds, a pinch of turmeric powder, asafoetida.
Pour this tempering on the top of the chutney mix it well.
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Eggplant Dal Version 1 | 35 mins | Ingredients used in EGGPLANT DAL VERSION 1
• Toor dal - 1/2 cup.
• Chana dal - 1/2 cup.
• Tomatoes - 2 numbers.
• Green chilies - 3 numbers.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Garlic - 6-7 cloves.
• Curry leaves - 2 springs.
• Turmeric powder - 1 pinch.
• Onion - 2 numbers.
• Eggplant - 150 grams.
• Amchur powder - 1/2 tea spoon.
• Red chili powder - 1 tea spoon.
• Salt - to taste. | In a pressure cooker put toor dal, chana dal, two tomatoes, green chili cook this till dals are tender.
Heat oil in a pan,add mustard seeds, cumin seeds when mustard and cumin seeds splutter add crushed whole garlic saute it.
Add curry leaves a pinch of turmeric powder, onion big pieces saute it for 2 minutes.
Add eggplant pieces, amchur powder, red chili powder, salt add required water mix it and cook it for 3 minutes in a slow flame with lid on.
Then add boiled dal mix it, once it comes to boil switch off the flame. Serve with rice.
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Chicken Wings Peanut Sauce | 35 mins | Ingredients used in CHICKEN WINGS PEANUT SAUCE
• Chicken wings (skinless) - 500 grams.
• Tomato ketchup - 1 tablespoon.
• Pepper (crushed ) - 1 tea spoon.
• Chili flakes - 1/2 tea spoon.
• Spring onions of white part (chopped) - 1 tea spoon.
• Garlic (chopped) - 1 tea spoon.
• Oil - to fry.
• Corn flour - 2 tablespoons.
• All purpose flour - 2 tablespoons.
• Peanut powder - 1/2 cup.
• Salt - to taste.
• Vinegar - 1 tea spoon.
• Soya sauce - 1 tablespoon.
• Honey - 1 tablespoon.
• Egg (beaten) - 1/2 number.
• Msg (optional) - pinch. | In a bowl add skinless chicken wings, half an egg, MSG (optional), all-purpose flour, corn flour and mix it well to form a nice coating to chicken wings.
Heat oil in a pan, add coated chicken wings and deep fry them till they turn to golden in color. Keep aside.
Add oil to another pan and heat it, then add chopped garlic, chopped white part of spring onions, chili flakes, crushed pepper, salt, reduce the flame.
To it even add tomato ketchup, vinegar, soya sauce, peanut powder, honey, mix it well.
At last, add chicken wings and toss them, switch off the flame.
DeliciousChicken Wings Peanut Sauce is now ready to serve
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Vegetable Juice With Vegetable Pulp Upma | 35 mins | Ingredients used in Vegetable Juice with Vegetable Pulp Upma
• Red capsicum (cubes) - 1/2 number.
• Carrot (cubes) - 1/2 number.
• Cabbage (cubes) - 1/2 number.
• Ginger (chopped) - 1 tea spoon.
• Onions(chopped) - 1 number.
• Katta palak - 1 bunch.
• Water - as required.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Red chilies - 2 number.
• Urad dal - 1 tea spoon.
• Cashew nuts - 1 tea spoon.
• Peanuts - 1 tea spoon.
• Asafeotida - pinch.
• Curry leaves - 1 spring.
• Green chilies (chopped) - 3 number.
• Semolina/wheat rava - 1 cup.
• Water - as required.
• Lemon juice - 1 tea spoon.
• Coriander leaves (freshly chopped) - 1 bunch. | Grind a mixture of chopped red capsicum, carrot, cabbage, ginger, tomato, onion, Kattapalak by adding 1 glass of water.
Now separate the pulp and juice in aseparate bowl and keep aside.
Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, urad dal, cashew nuts, peanuts, asafoetida, curry leaves, green chilies, and saute it.
Then add semolina and fry for a minute.
After that add vegetablepulp along with water and let it cook for 10 more minutes.
At last, garnish lemon juice and chopped coriander leaves and serve it.
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Pineapple Raw Banana Coconut Pulav | 40 mins | Ingredients used in Pineapple Raw Banana Coconut Pulav
• Basmati rice - 1 cup.
• Raw banana (cut into big roundels) - 1 cup.
• Bay leaf - 2 number.
• Cardamom - 3 number.
• Cinnamon stick (1 inch) - 3 number.
• Cloves - 2 number.
• Mace - 1 number.
• Star anise - 2 number.
• Shahi jeera - 1 tea spoon.
• Masoor dal - 1/2 cup.
• Black sesame seeds - 1 tea spoon.
• Dry red chilies - 3 number.
• Onion (chopped) - 1 number.
• Pineapple juice - 2 cups.
• Salt - to taste.
• Grated coconut - 1/4 cup.
• Saffron water - 1 tablespoon. | Heat coconut oil in a pan, add whole garam masala spices (bay leaf, cardamom, cinnamon stick, cloves, mace, star anise, shahi zeera), masoor dal, black sesame seeds, dry red chilies and saute it.
Add chopped raw banana cubes, onion, pineapple juice, salt to the same pan and boil it.
To it, even add soaked basmati rice and cook it for some time.
When rice is perfectly cooked, add grated coconut, saffron water, let it cook with closed lid for 2-3 minutes.
Delicious Pineapple raw banana pulav is now ready to serve.
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Semiya Pulao With Mushroom And Carrot | 35 mins | Ingredients used in Semiya Pulao with Mushroom And Carrot
• Water - as required.
• Salt - to taste.
• Turmeric powder - 1 tea spoon.
• Rice sev - 1 cup.
• Oil - as required.
• Cashew nuts - 5 numbers.
• Green chilies - 3 numbers.
• Ginger garlic paste - 1 tea spoon.
• Carrot (chopped) - 1 number.
• Mushroom (chopped) - 5 numbers.
• Capsicum (chopped) - 1 number.
• Lime juice - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Brown onions - 1/2 cup.
• Coriander leaves - 1/2 bunch.
• Saffron water - 1 tea spoon. | In a pan add water, salt, turmeric powder and let it boil.
Add this boiling water into rice sev boil and keep it aside for 10 minutes and strain it and keep aside.
Take a pan and add oil, cashew nuts, green chilies, ginger garlic paste, carrot, mushroom, capsicum and saute it well.
Now add lime juice, coriander powder, garam masala powder, brown onions, coriander leaves and cook it.
Add boiled rice sev, saffron water and put on the lid and cook it for 10 minutes.
Serve it.
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Malai Methi Matar Paneer | 55 mins | Ingredients used in Malai Methi Matar Paneer
• Garlic (chopped) - 5 number.
• Ginger (chopped) - small.
• Butter - 2 tablespoons.
• Onion (chopped) - 2 number.
• Salt - to taste.
• Fenugreek leaves (chopped) - 1/2 cup.
• Green chilies (chopped) - 3 number.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• White pepper powder - 1 tea spoon.
• Green peas - 1/2 cup.
• Turmeric powder - 1/3 tea spoon.
• Cashew nuts powder - 1/2 cup.
• Milk - 1/2 cup.
• Panner (chopped) - 100 grams.
• Fresh cream - 1 tablespoon. | Heat a pan, add chopped onions, ginger, garlic, toss it, add butter, chopped fenugreek leaves and saute well.
Now add chopped green chilies, coriander powder, cumin powder, white pepper powder, green peas, turmeric powder, butter, mix well and cook for about 5 minutes.
Also,add powdered cashew nuts, milk,saute it, add paneer cubes, fresh cream and cook well.
Malai Methi Matar Paneer is now ready to serve with hot rice or rotis of your choice.
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Bendi Sambar | 25 mins | Ingredients used in BENDI SAMBAR
• Okra/bendi - 250 grams.
• Oil - as required.
• Cumin seeds - 1/2 tea spoon.
• Salt - to taste.
• Turmeric - 1/2 tea spoon.
• Asafoetida - 1 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Tamarind pulp - 1/2 cup.
• Jaggery (small piece) - 1 piece.
• Dal (boiled) - 2 cup.
• Mustard seeds - 1/2 tea spoon.
• Fenugreek seeds - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Green chilli - 2 numbers. | Take oil in a hot vessel and add cumin seeds. when cumin seeds sizzle add okra pieces and a little bit of salt.
Keep frying for few minutes, then add turmeric, asafoetida and saute it for few minutes.
Now add coriander powder and little water. Add tamarind pulp and let it boil for four minutes with the lid on it.
After boiling add jaggery and boiled toor dal. After few minutes remove it from flame and prepare for tempering.
Add mustard seeds, fenugreek seeds, curry leaves and green chilies in hot oil. Saute it and when color changes, add it in the sambar.
Mix it and switch off the flame later serve it.
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Mixed Vegetable Pickle | 15 mins | Ingredients used in MIXED VEGETABLE PICKLE
• Oil - 3-4 tablespoons.
• Mustard seeds - 1 tea spoon.
• Curry leaves - 1 spring.
• Dry red chillies - 2-3 numbers.
• Raw mango - 1 number.
• Lime - 2-3 numbers.
• Carrots - 1 number.
• Cauliflower - 1/2 cup.
• Green chillies - 4-5 numbers.
• Garlic - 5-6 numbers.
• Turmeric powder - 1/2 tea spoon.
• Red chili powder - 2 tablespoons.
• Mustard powder - 1 tablespoon.
• Fenugreek powder - 1/2 tea spoon.
• Vinegar - 1 tablespoon.
• Crystal salt - to taste.
• Lemon juice - 1-2 tablespoons. | Heat oil in a pan and add mustard seeds, curry leaves, dry red chillies and keep tempering aside.
Take a bowl and add raw mango, lime, carrots, cauliflower, green chillies, garlic, turmeric powder, red chili powder, mustard powder, fenugreek powder, vinegar, crystal salt, lemon juice, above tempering and mix nicely.
Now mixed vegetable pickle is ready to serve after 2 days.
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Jalapeno Burger With Cheese | 10 mins | Ingredients used in JALAPENO BURGER WITH CHEESE
• Pickled jalapeno pieces (cut in roundels) - 2 number.
• Red chili flakes - 1/2 tea spoon.
• Garlic (finely chopped) - 1/2 tea spoon.
• Olives (finely chopped) - 1/2 tea spoon.
• Mixed herbs - pinch.
• Vinegar - 1/2 tea spoon.
• Sugar - 1/2 tea spoon.
• Onions (finely sliced) - 1 number.
• Burger bread - 1 number.
• Cheese - 10-12 slice.
• Tomato ketchup - 1 tea spoon.
• Olive oil - 1 tea spoon. | Take a bowl add pickled jalapeno pieces, red chilly flakes, garlic, olives, mixed herbs,vinegar, sugar, onions and mix nicely.
Cut burger bread into 2 equal halves.
Place round ring on one burger slice and fill mixture and remove ring .
On its top, place cheese slices and bake in oven for 5 minutes until we get golden colour.
On another half of burger, spread tomato ketchup and cover burger.
Now jalapeno burger with cheese is ready to serve.
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Hyderabadi Chicken Spring Rolls | 60 mins | Ingredients used in HYDERABADI CHICKEN SPRING ROLLS
• Chicken boneless minced - 250 grams.
• Ginger garlic paste - 1/4 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Red chili powder - 1/4 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Amchur powder - 1/4 tea spoon.
• Garam masala - 1 tea spoon.
• Coriander leaves(chopped) - 1 bunch.
• All purpose flour - 3/4 cup.
• Salt - to taste.
• Butter - 1/2 tea spoon.
• Oil - as required. | Heat oil in a pan, add chicken, ginger garlic paste, turmeric powder, red chili powder, coriander powder, amchur powder, garam masala, coriander leaves and saute it, later cook and transfer into a plate.
Take a bowl, add all purpose flour, salt, butter and mix nicely.Add water and mix nicely to make soft and rest it for 5-10 minutes.
Divide dough, roll into thin sheet and cut into strips.
Place stuffing in center of strip and apply slurry of all purpose flour dissolved in water to the edges and close the edges and roll it like as shown in video.
Heat oil in a pan and deep fry chicken spring rolls and transfer into a plate.
Now hyderabadi chicken spring rolls are ready to serve.
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Tangy Curry With Tindora And Sesame Seeds Powder | 40 mins | Ingredients used in Tangy Curry with Tindora And Sesame Seeds powder
• Chana dal - 2 tablespoons.
• Gingelly seeds ( sesame seeds) - 2 tablespoons.
• Desiccated coconut powder - 2 tablespoons.
• Oil - as required.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Dry red chili - 2 numbers.
• Garlic - 4 cloves.
• Curry leaves - 1 spring.
• Hing - 1 tea spoon.
• Onion (chopped) - 1 number.
• Turmeric powder - 1 tea spoon.
• Tindora dondakai - 1 cup.
• Red chili powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Green chillies - 3 numbers.
• Tamarind pulp - 1 cup.
• Spinach - 1 bunch.
• Salt - to taste. | Dry roast the chana dal, sesame seeds, desiccated coconut powder and transfer into a blender make a powder.
Take a pan and add oil, mustard seeds, cumin seeds, dry red chili, garlic, curry leaves and saute it well.
Add hing, onion, turmeric powder, tindora, red chili powder, coriander powder, green chili, tamarind pulp, salt and cook it for 10 to 15 minutes.
At last add spinach and cook it for 5 minutes.
Serve it hot with rice.
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Coconut Rice | 25 mins | Ingredients used in COCONUT RICE
• Fresh coconut(grated) - 1 number.
• Rice(boiled) - 2 cups.
• Green chillies - 4 numbers.
• Red chillies - 2 numbers.
• Coriander leaves(chopped) - 1 cup.
• Lime juice - 1 number.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Ground nuts - 1 tablespoon.
• Salt - to taste.
• Chana dal - 1/2 tea spoon.
• Urad dal - 1/2 tea spoon.
• Oil - 3 teaspoons.
• Curry leaves - 2 springs. | Heat oil in a pan and add mustard seeds, cumin seeds, ground nuts, urad dal, chana dal, red chillies, green chillies and saute it.
Later add curry leaves, coriander leaves, coconut, salt, lime juice and mix it.
Now add cooked rice mix it and cook it for 1 minute then switch off the flame.
Finally add coriander leaves and mix it.
Tasty coconut rice is ready to serve.
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Palak Mirchi Pulihora | 45 mins | Ingredients used in Palak Mirchi Pulihora
• Oil - as required.
• Salt - to taste.
• Spinach (chopped) - 3 bunch.
• Sesame seeds - 2 teaspoons.
• Mustard seeds - 1 tea spoon.
• Dry red chillies - 4 number.
• Cumin seeds - 1 tea spoon.
• Sesame seeds - 1 tea spoon.
• Peanuts - 2 tablespoons.
• Chana dal - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Hing - 1/4 tea spoon.
• Curry leaves - 2 springs.
• Turmeric powder - 1/2 tea spoon.
• Green chillies (chopped) - 6 number.
• Lemon juice - 1 tablespoon.
• Cooked rice - 1 cup. | Finely chop spinach, deep fry in hot oil, transfer to a plate, sprinkle roasted sesame seeds on top and keep aside.
Heat oil in a pan, add mustard seeds when they splutter, add dry red chilies, cumin seeds, peanuts, chana dal, urad dal, hing, curry leaves, turmeric powder, slitted green chilies and saute well.
Now add salt, lemon juice, toss well, add cooked rice and mix well.
Transfer the fried spinach & sesame seeds, toss well, turn off the flame and transfer to the serving bowl.
Spicy and delicious Palak Mirchi Pulihora is now ready to serve.
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Chincheche Saar Tamarind Saar Soup | 30 mins | Ingredients used in CHINCHECHE SAAR TAMARIND SAAR SOUP
• Red chili powder - 1/2 tea spoon.
• Black pepper powder - 1/4 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Hing (asafoetida) - pinch.
• Salt - to taste.
• Oil - 2 teaspoons.
• Green chilies - 3-4 numbers.
• Garlic cloves - 5-6 cloves.
• Ginger chopped - 1 tea spoon.
• Onions chopped - 1 number.
• Curry leaves - 2-3 springs.
• Garam masala powder - pinch.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Tamarind juice - 1 cup.
• Sugar - pinch.
• Fresh grated coconut - 1 tea spoon. | Soak the tamarind in some hot water for half hour. Add 4 cups of water to this and mix it well to make tamarind juice.
Heat oil in a pan for tempering, add mustard seeds. When the mustard seeds splutter, add the cumin seeds, curry leaves and chopped onions and saute them till onion are transparent.
Add paste of ginger, garlic, coriander leaves and green chilies and mix it well.
In the same pan, add pinch of hing, turmeric powder, black pepper powder, red chili powder, pinch of garam masala and saute in low flame.
Add one cup of tamarind juice, salt, pinch of sugar and bring it to a boil. Taste and adjust seasoning.
Boil well until the froth disappears, add one teaspoon of fresh grated coconut and cook it on low flame for about 2 minutes.
The Chincheche saar is ready to be served.
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Narali Bhat | 35 mins | Ingredients used in NARALI BHAT
• Cashew nuts - 10 numbers.
• Cardamom powder - 1 tea spoon.
• Salt - pinch.
• Ghee/ clarified butter - 2 tablespoons.
• Jaggery, powdered - 200 grams.
• Freshly ground coconut - 100 grams.
• Rice - 250 grams.
• Raisins - 1 tablespoon.
• Hot water - as required. | Clean and wash rice, soak rice in water for 15 minutes and drain the water and keep aside.
Add ghee in a hot pan, in this add ground coconut paste and saute well for few minutes.
Add the soaked rice, raisins, cashew nuts and pinch of salt (it increases the taste of sweet dishes), mix the entire ingredients and saute the rice nicely.
Add hot water and allow the rice to cook, when the moisture gets slightly reduced, add powdered jaggery, cardamom powder, cover and cook over a slow flame until the rice is completely done.
Narali Bhat is ready to serve.
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Paneer Butter Masala | 35 mins | Ingredients used in Paneer Butter Masala
• Ginger garlic paste - 1 tea spoon.
• Butter - 1 tablespoon.
• Paneer - 250 grams.
• Red color - 3 drops.
• Milk to add to gravy - 1 cup.
• Salt - 1 to taste.
• Milk to mix spices - 1 cup.
• Tomato ketchup - 1 tea spoon.
• Tomato paste - 1 tea spoon.
• Kastoori methi powder - 1/4 tea spoon.
• Chilli powder - 1/4 tea spoon.
• Garam masala powder - 1/4 tea spoon.
• Coriander powder - 1 tea spoon.
• Fried onion - 1 tablespoon. | Melt butter add ginger garlic paste and mixed fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional)
Add the mixture of all spices that are mixed with milk as shown over and cook for 3 minutes add salt, paneer and remaining milk to adjust the thickness.
Add cream if you wish to serve hot with naan
| paneer-recipes |
Chilli Paneer | 40 mins | Ingredients used in Chilli Paneer
• Paneer - 200 grams.
• Corn flour - 1+1/2 tablespoon.
• Ginger garlic paste - 1/2 tablespoon.
• Water - as required.
• Egg - 1 number.
• Maida - 1 tablespoon.
• Oil - as required.
• Cumin seeds - 1/2 tea spoon.
• Garlic chopped - 1 tea spoon.
• Green chillies - 4 number.
• Onion - 1/2 cup.
• Coriander powder - 1/2 tea spoon.
• Chilli garlic sauce - 1 tea spoon.
• Ajinomoto - pinch.
• Red bell pepper - 1 cup.
• Yellow bell pepper - 1 cup.
• Soya sauce - 1 tea spoon.
• Curry leaves - 1 springs.
• Salt - to taste.
• Lime juice - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch. | Cut paneer into cubes. Take a dish add salt, ginger garlic paste, corn flour, water, egg and mix well and pour into the cubes mix well and add maida mix it again.
Take oil to fry add the mixed paneer into it and fry in very slow flame.
Take a pan add oil cumin, garlic, ginger garlic paste, chopped green chill, onion, coriander powder, little water, chill garlic sauce, Ajinomoto, red bell pepper, yellow , chilli powder, soya sauce, curry leaves, salt, lime juice, if you want to add colour you can, now add paneer and mix well
At last, add coriander leaves and serve it hot.
| paneer-recipes |
Malai Kofta | 35 mins | Ingredients used in Malai Kofta
• Oil - to fry.
• Cumin powder - 1 tablespoon.
• Ginger garlic paste - 1 tablespoons.
• Garam masala - 1 slice.
• Cream - 1/2 cup.
• Coriander powder - 1 tablespoon.
• Coriander leaves (chopped) - 1/4 bunch.
• Green chilli (chopped) - 3 numbers.
• Onion (chopped) - 2 numbers.
• Paneer (grated) - 1 cup.
• Red chilli powder - 1 tablespoon.
• Salt - to taste.
• Turmeric powder - 1 pinch.
• Sahi jeera - 1 tea spoon.
• Mix vegetable (grated) - 1 cup.
• Potato (grated boiled ) - 1 cup.
• Nuts - 20 grams.
• Tomato - 2 numbers. | Mash the potatoes, mixed vegetables, paneer, and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt.
Make this dough into balls and put 1/2 a tsp of the nuts and mix in the centre of each ball. Roll into perfect rounds. Coat it with some cornflour or all-purpose flour.
Heat the oil and deep fry the koftas on a medium flame till pale golden colour.
Drain on paper towels and keep aside.
For the gravy:
first, heat the 2 tbsp of oil in a deep pan and fry the onions until light brown.
Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
Heat oil in a pan, addblack cumin.
Put this paste back into the pan and fry till the oil begins to separate from the masala.
Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
Add cream, If you don't have cream add little milk and mix fast without curdling and add finely grated paneer that will give good creamy texture.
Gently add the koftas to this sauce/gravy and stop cooking.
Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.
| paneer-recipes |
Paneer Tikka Masala | 35 mins | Ingredients used in Paneer Tikka Masala
• Coriander leaves (chopped) - 1 bunch.
• Cumin powder - 1/2 tea spoon.
• Tomato pure - 1 cup.
• Coriander powder - 1 tablespoon.
• All purpose flour - 1 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - pinch.
• Cumin seeds - 1 tea spoon.
• Lime juice - 1/2 number.
• Kasoori methi - pinch.
• Curd thick - 1 cup.
• Salt - to taste.
• Red chilli powder - 1 tablespoon.
• Oil - 3 tablespoon.
• Onion (chopped) - 1 cup.
• Tomato (chopped) - 50 number.
• Capsicum (chopped) - 50 grams.
• Paneer (chopped) - 1 lbs.
• Garam masala powder - 1/2 tea spoon.
• Fresh cream - 1 tea spoon. | First, cut all the vegetables and paneer into cubes and keep aside.
Take a bowl add thick curd, red chili powder, salt, kasoori methi powder, lime juice and add oil little mix well and add all the vegetables and paneer mix well.
In a nonstick pan add one tablespoon of oil, add marinated paneer and vegetables, cook both the sides, once it is done keep aside.
Take a pan add oil, cumin seeds, onion chopped, salt pinch, turmeric, ginger garlic paste, all-purpose flour, mix cook for 3minutes, now add tomato puree, coriander powder, cumin powder, red chili powder, mix well, and let it cook till you can see oil.
Once it is done add water as need, bring it to boil, then add cooked paneer and vegetables, garam masala powder, fresh cream as needed and cook for 3minutes and finish it off with coriander leaves.
| paneer-recipes |
Kadai Paneer | 25 mins | Ingredients used in Kadai Paneer
• Garam masala - 1 tea spoon.
• Chilly powder - 1 tablespoon.
• Butter - 2 tablespoons.
• Fennel seeds - 1/2 tea spoon.
• Cumin seeds - 1 tea spoon.
• Coriander seeds - 1 tablespoon.
• Red chilly whole - 4 numbers.
• Pepper corns - 9 numbers.
• Paneer - 300 grams.
• Onions (medium size cubes) - 1 numbers.
• Bell pepper (cut into cubes) - 1 numbers.
• Tomato puree - 250 grams.
• Salt - to taste.
• Sugar - 1/2 tea spoon.
• Cream - 2 tablespoons. | Heat a pan add peppercorn, red chilies, coriander seeds, cumin seeds, fennel seeds (optional) dry roast these ingredients till the flavor comes out.
Then add fenugreek leaves, roast them transfer into to a plate and let it cool down make a coarse powder in the mortar pestle.
Divide into two parts one is slightly finer, and another is coarse powder.
Heat butter in a pan add made finnier powder cook this masala in the butter,
To the same pan, even add chili powder, garam masala powder, onion, bell pepper, and then add tomato puree (blanched remove the skin and cut them into small pieces) let this cook till raw flavor is gone add salt, sugar, paneer (fry them).
Sprinkle kadai masala and add coriander leaves, cream, mix it well.
Serve this hot along with naan, roti.
| paneer-recipes |
Mattar Paneer | 25 mins | Ingredients used in Mattar paneer
• Green chillies (chopped) - 5 piece.
• Ginger garlic paste - 1 tea spoon.
• Cumin powder - 10 grams.
• Cashewnuts - 5 grams.
• Chilli powder - 10 grams.
• Coriander leaves (chopped) - 1 springs.
• Oil - 20 ml.
• Onion (chopped) - 1 numbers.
• Cumin seeds - 5 grams.
• Coriander powder - 10 grams.
• Whole garam masala ( cardamom, clovers, bay leaf, star anise, mace, cinnamon stick) - 25 grams.
• Turmeric powder - 1 pinch.
• Tomatoes (chopped) - 1 number.
• Peas - 100 grams.
• Salt - to taste.
• Paneer indian cheese (cubes) - 225 grams.
• Cream - 30 ml.
• Kasoori methi - 3 pinch. | Fry broken cashew nuts, choppedonions, salt,ginger garlic paste, when raw flavours are gone, add chopped tomatoes,turmeric powder.
Then blend all this earlier fried onion, ginger, and garlic, tomatoes, cashew together.
Blend tomatoes into a paste.
Heat oil in a saucepan, add whole garam masala spices (cardamom, cloves, cinnamon stick, mace, star anise, bay leaf), cumin seeds and earlier ground masala paste.
Then to it, add chopped green chillies (optional), chilli powder, cumin powder, coriander powder, salt and continue to fry for another 15 more minutes on medium flame.
After that, add kasoori methi, boiled peas and stir to mix with the spices.
Add water and bring to a boil, cover and simmer on low flame for 5 min.
Add fried paneer and simmer for 10 minutes more. add cream, simmer the flame for 2 minutes.
Finally, garnish with coriander leaves.
Serve hot with chapathis, naan or parathas. Serves up to six people.
| paneer-recipes |
Methi Chaman - Indian Cheese With Green Sauce | 30 mins | Ingredients used in Methi Chaman - Indian Cheese with green sauce
• Cream - 2 tablespoons.
• Ginger powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Sugar - 1/2 tea spoon.
• Salt - to taste.
• Garlic (crushed) - 5 numbers.
• Ginger garlic paste - 1/2 tablespoon.
• Turmeric powder - 1/2 tea spoon.
• Garam masala (cinnamon stick (1 inch), cardamom, cloves) - 3 numbers.
• Cumin seeds - 1 tea spoon.
• Butter salted - 1 tablespoon.
• Mustard oil - 1 tablespoon.
• Green chilies - 7 numbers.
• Onion (finely chopped) - 1 numbers.
• Palak - 5 bunch.
• Methi leaves - 5 bunch.
• Paneer - 1 cup.
• Coriander leaves (chopped) - 1 bunch. | Wash and Boil Methi and palak and blend it to a coarse paste.
Take a pan add mustard oil, garammasala spices, cumin seeds, finely chopped onion, cook till onions are golden brown colour then add garlic crushed, turmeric, butter, ginger garlic pasted, green chillies, saute it.
Now add salt, the paste of methi and palak, sugar, mix well then add coriander powder, ginger powder cook till oil oozes out, cook in a very slow flame.
After methi has cooked now add water as needed, cream, mix well then add paneer sliced, cook for 3-4 minutes.
At last, garnish with chopped coriander leaves and serve with roti, pulka.
| paneer-recipes |
Navrattan Korma | 45 mins | Ingredients used in Navrattan Korma
• Saffron colour - pinch.
• Cream - 2 tablespoons.
• Salt - to taste.
• Pomegranite seeds - 1/2 cup.
• Pineapple - 1/2 cup.
• Coriander leaves - 1 bunch.
• Coriander powder - 1/2 tea spoon.
• Green chilles - 4 number.
• Ginger garlic paste - 1 tea spoon.
• Whole grama masala - 2 number.
• Bay leaf - 2 number.
• Oil - 1 tablespoon.
• Onion - 1 number.
• Almonds - 10 number.
• Rasins - 1 tablespoon.
• Cashew nuts - 1/2 cup.
• Califlower - 1 cup.
• Paneer - 1 cup.
• Beans - 1 cup.
• Carrot - 1 cup.
• Potatoes - 1 cup.
• Black pepper powder - 1 tea spoon.
• Water - as required.
• Cumin seeds - 1 tea spoon. | Take a pan add some water bring it to boil and then add cashew nuts, onions chopped cook till this is tender then blend in blender keep aside.
Now in another pan add enough water to boil potatoes, carrot, beans, add salt cook till these vegetables are half cooked then add cauliflower once vegetables are tender remove from the flame and keep it aside.
In a pan add oil Bay leaf, whole garam masala, jeera, ginger garlic paste, then add cashew nut and onion paste mix well then add green chili chopped, coriander powder, and cook till oil oozes out, now you can add little water, bring to boil.
Now add boiled vegetables, fried paneer, dry fruits slightly fried, raisins, pineapple, salt, cream, color, pepper, cook for 10 minutes. Lastly, add pomegranate seeds and coriander leaves chopped.
| paneer-recipes |
Corn Spinach Cheese Toast | 30 mins | Ingredients used in Corn Spinach Cheese Toast
• Chili flakes - 1 tea spoon.
• Cheese - 1 tablespoon.
• Cold milk - 1+1/2 cup.
• All purpose flour - 1/2 cup.
• Salt - to taste.
• Nut meg powder - 1/4 tea spoon.
• Garlic (chopped) - 1 tablespoon.
• Butter (cubes) - 4 number.
• Spinach - 1 cup.
• Corn - 1 cup.
• Onions (chopped ) - 2 number.
• Bread slices - 5 number. | Heat butter in a pan, add chopped garlic, chopped onions, nutmeg, salt, all-purpose flour, cook till raw flavor is gone.
To it, add corn, reduce the flame then add cold milk, mix it until smooth consistency.
Later, add spinach to it, cook it and switch off the flame.
Take spinach and corn mixture spread it on bread, grate some cheese on top, and sprinkle the chilli flakes.
Put the bread toast in the oven cook till the cheese is melts.
Serve this with favorite sauce.
| paneer-recipes |
Rasmalai | 30 mins | Ingredients used in Rasmalai
• Blanched almonds, thinly cut into slivers - 5-6 number.
• Green cardamom seed powder or a little rose essence - 1 tea spoon.
• Sugar for rabadi - 4 tablespoons.
• Milk for making rabri - 1000 ml.
• Water - 6 cups.
• Sugar - 1 cup.
• Soft paneer made from milk - 1000 ml. | Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
Boil water, add 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly. Knead paneer until very smooth with in the cloth . Make into walnut sized balls, flattening them a little, like a peda or a small burger.
Adding to boiling water/sugar water and boil at high flame and the rasgullas will be ready in 10 min
Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds.
| paneer-recipes |
Paneer Pizza Pockets | 25 mins | Ingredients used in Paneer Pizza Pockets
• Tomato ketchup - 2 tablespoons.
• Tomato puree - 2 tablespoons.
• Garlic(chopped) - 4 cloves.
• Chilly flakes - 1 tea spoon.
• Mix herbs - 1/2 tea spoon.
• Pepper powder - 1 tea spoon.
• Salt - to taste.
• Paneer grated - 50 grams.
• Paneer cubes - 200 grams.
• Cooking soda - 1/2 tea spoon.
• Butter milk - 1 cup.
• Bread crumb - 1/2 cup.
• Oil - to fry. | In a bowl add paneer cubes, grated paneer, salt, pepper powder, mix herbs, chili flakes, chopped garlic, tomato puree, tomato ketchup, mix this well.
In another bowl add all-purpose flour, salt, cooking soda, butter milk, mix it like a soft dough, knead it for 3 minutes and cover it and let it rest for 15 minutes.
Roll them a thin sheet and cut them into a rectangular shape and fill with the mixture of paneer, Fold them into pockets, make a slurry (all purpose flour with water) and dip them into the slurry and coat them with bread crumb and deep fry the paneer pizza pockets.
| paneer-recipes |
Kadai Paneer | 45 mins | Ingredients used in KADAI PANEER
• Paneer - 300 grams.
• Green bell pepper - 2 big.
• Red tomatoes puree - 4 cup.
• Kasoori methi( fenugreek leaves) - half cup.
• Ghee or butter - as required.
• Chopped garlic - 4 clove.
• Chopped ginger - 1 tea spoon.
• Chopped green chilies - 2 no.
• Salt - to taste.
• Cream(optional) - as required.
• Chopped cilantro's(coriander leaves) - half cup. | Slice paneer and bell pepper into thin long strips.
Grind ginger, garlic and green chilies to paste.
Heat ghee in kadai or any vessel, add paste, sauté till it becomes brown.
Add bell pepper, cook for few seconds, then add chili powder and salt.
Now add tomato puree and cook until ghee comes on top
Mix kasoori methi in gravy.
Finally, add the sliced paneer and cook for a minute.
Garnish with cream and chopped cilantro leaves.
| paneer-recipes |
Paneer Butter Pepper Fry | 30 mins | Ingredients used in Paneer Butter Pepper Fry
• Butter - 1 tablespoon.
• Green chilly - 4 numbers.
• Curry leaves - 2 springs.
• Ginger garlic paste - 1 tea spoon.
• Salt - to taste.
• Garam masala - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• All purpose flour - 1 tablespoon.
• Rice flour - 1 tea spoon.
• Corn starch - 1 tea spoon.
• Paneer - 250 grams.
• Coriander powder - 1/2 tea spoon.
• Chilly powder - 1 tea spoon.
• Pepper powder - 1 tablespoon.
• Oil - to fry.
• Lime juice - 1 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon. | Take a bowl add corn starch, rice flour, all purpose flour, turmeric powder, garam masala powder, salt, ginger garlic paste, water, make a thick paste.
Put the paneer pieces in the paste and coat the masala and deep fry them and keep it aside.
Heat a pan add curry leaves, green chilly, butter saute them and add coriander powder, chilly powder, pepper powder, salt and add fried paneer pieces toss it and sprinkle lime juice, coriander chopped and toss it.
| paneer-recipes |
Paneer Pasanda | 35 mins | Ingredients used in Paneer pasanda
• Salt - 1 pinch.
• Kasoori - 1 teaspoons.
• Coriander leaves - 1 springs.
• Cream - 2 tablespoons.
• Ginger garlic paste - 1 tablespoons.
• Turmeric powder - 1 pinch.
• Coriander powder - 1 tablespoons.
• Tomato - 2 large.
• Whole garam masala - 1 piece.
• Cumin seeds - 1 teaspoons.
• Oil - 1 tablespoons.
• Onion - 1 numbers.
• Raisins - 1 tablespoons.
• Paneer - 300 grams.
• Corn flour/maida - 2 tablespoons.
• Crushed cashew nuts - 1 tablespoons. | slice paneer as shown and stuff with the sweet and tangy preparation of grated paneer, raisins, and for little sourness, you can also add amchoorpowder, make silky gravy as shown or you can make kofta gravy
Add pan-fried paneer to the sauce and simmer serve hot with zafrani pulao recipe to be uploaded follow the video instruction.
| paneer-recipes |
Mattar Paneer Recipe With Yellow Curry Peas And Cottage | 35 mins | Ingredients used in Mattar Paneer Recipe with Yellow Curry Peas and Cottage
• Kasoori methi - 1/4 tea spoon.
• Garam masala powder - 1 pinch.
• Oil - 2 tablespoons.
• Turmeric powder - pinch.
• Salt - to taste.
• Bay leaves - 1 number.
• Cinnamon sticks (1/2 inch) - 2 numbers.
• Cardamom - 2 numbers.
• Cloves - 3 numbers.
• Fried onions - 1 numbers.
• Curd (beaten) - 2-3 tablespoons.
• Chilli powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Tomato puree - 2 tablespoons.
• Melon seeds - 20 grams.
• Poppy seeds - 10 grams.
• Almonds - 10 grams.
• Cashew nuts - 20 grams.
• Paneer (cubes) - 200 grams.
• Green peas (matter) - 50 grams.
• Cream - 1/2 tea spoon. | Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and boil for 15 minutes, then let it cool down put them into the blender and add fried onions, make a paste.
Heat oil in a pan, add cloves, cinnamon, cardamom, bay leaves, cumin seeds, saute it and add ginger garlic paste, turmeric powder, cook this till raw flavor is gone, add tomato puree, one green chili, cook this for 5 minutes.
Then add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, along with water and keeps stirring while cooking the gravy so it does not burn.
To it, even add curd, mix it well and put the lid on and let it cook for 25 to 30 minutes on a slow flame.
Then add green peas (boiled/ frozen), paneer, kasuri methi powder, garam masala powder, put the lid on and once it comes to boil add cream mix it well and switch off the flame.
Serve this with naan or soft bread.
| paneer-recipes |
Paneer Indian Cheese | 30 mins | Ingredients used in Paneer Indian Cheese
• Vinegar or lemon juice - 30 ml.
• Pepper - 1 pinch.
• Mualin cloth - 1 piece.
• Milk - 1000 ml.
• Mint - 1 pinch.
• Cumin - 1 pinch. | Pour the milk into the pan.
Bring the milk to a gentle simmer.
Start to slowly stir in the lemon juice or vinegar, about a tablespoonful at a time. The milk will begin to curdle. This is curds and whey.
Drain off the whey, keeping the curds.
Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
Fold the curds up in the cloth, then balance the big pot full of cold water on top
Cut after resting it for a hour and is ready to cook.
| paneer-recipes |
Mutter Paneer Masala | 30 mins | Ingredients used in MUTTER PANEER MASALA
• Onion - 2 number.
• Tomatoes - 3 number.
• Paneer - 250 grams.
• Green pepper - 2 number.
• Chili powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Coconut milk - 1 cup.
• Green peas - 200 grams.
• Ginger (chopped) - 1 tea spoon.
• Garlic (chopped) - 1/2 tea spoon.
• Cardamom - 2 number.
• Lemon juice - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Oil - as required.
• Salt - to taste. | Heat oil in a pan, add the paneer and deep fry in oil to golden color and keep it aside.
Grind Chopped Ginger, garlic, Cloves, Cinnamon, Cardamom to a paste.
Heat the pan with the oil add the chopped onion and fry until it becomes clear.
Now add the ground masala fry until all the flavors comes out. Then add green pepper, tomatoes, chili powder, coriander powder and fry well.
Add peas, salt, coconut milk and cook till the peas are tender or till gravy starts thickening.
In the same pan, add paneer and stir till it comes to a boil (for about 5 minutes).Serve with chappathi and roti.
| paneer-recipes |
Palak Paneer Paratha | 15 mins | Ingredients used in Palak Paneer Paratha
• Wheat flour - 1 cup.
• Garam masala powder - 1 tea spoon.
• Nutmeg powder - 1 pinch.
• Amchur powder - 1 tea spoon.
• Salt - to taste.
• Butter - 2 tablespoons.
• Spinach-palak - 1 bunch.
• Paneer - 1 cup.
• Chilly powder - 1 tea spoon.
• Kasoori methi - 1/2 tea spoon.
• Garlic(chopped) - 1 tea spoon. | In a bowl add chopped garlic, butter, salt, amchur powder, nut meg powder, garam masala powder, chilly powder, Kasuri methi powder, mix this masala and add spinach (blanch it and chop them), paneer mix this and divide them into equal portions.
Wheat flour dough also divide equal portion, help with rolling pin roll the small disk shape and stuff the paneer and palak mixture and seal it and roll them into round shape sheet and place the paratha on the hot griddle and cook with butter on both sides.
Serve this with curd, pickle.
| paneer-recipes |
Shahi Paneer | 45 mins | Ingredients used in Shahi Paneer
• Panner - 250 grams.
• Almonds - 15 number.
• Oil - as required.
• Whole garam masala dry - 2 number.
• Black cumin - 1 tea spoon.
• Onions (chopped) - 1 number.
• Ginger garlic paste - 1 tablespoon.
• Pepper powder - 1 tea spoon.
• Coriader powder - 1 tablespoon.
• Water - as required.
• Salt - to taste.
• Garam masala powder - 1/2 tea spoon.
• Koya - 1 tablespoon. | Take a pan add oil, whole garam masala, cumin seeds, onion salt mix well then add ginger-garlic paste, pepper powder, coriander powder, make almond past add the past and add water cook for 30minutes.
Cover with the lid then add paneer, garam masala, khoya mix well and cook for 5minutes if required add cream and bring it to boil.
shahi paneer is ready.
| paneer-recipes |
Paneer Egg Shakshuka | 15 mins | Ingredients used in Paneer Egg Shakshuka
• Paneer - 150 grams.
• Egg - 6 number.
• Tomato concasse - 200 grams.
• Thyme - 1 tablespoon.
• Curry powder - 1 tea spoon.
• Salt - to taste.
• Chili powder - 1 tablespoon.
• Garlic chopped - 4 cloves.
• Onion chopped - 1 number.
• Olive oil - 1 tablespoon.
• Parsley - 1 bunch.
• Sugar - pinch.
• Chicken stock - 1/2 cup.
• Mixed herbs - 1/4 tea spoon. | In a plate, add thyme, basil, parsley, salt and mix well. Keep aside.
Heat olive oil in a pan, add chopped onions, garlic and saute till onions are slightly transparent.
Add chili powder, salt, curry powder, thyme, tomato concasse, sugar, chicken stock, paneer in the same pan and let it cook for few minutes, switch off the flame .
Then transfer to the oven proof dish and break the egg and pour on the top of the mixture side by side and sprinkle mixed herbs,
Bake them at 180 degree centigrade for around 10 minutes, sprinkle some parsley.
Serve this with bread, chapatti.
| paneer-recipes |
Popcorn Paneer With Homemade Cheese | 25 mins | Ingredients used in POPCORN PANEER WITH HOMEMADE CHEESE
• Chaat masala - 1 tablespoon.
• Parmesan cheese (optional) - 1 tablespoon.
• Oil - to fry.
• Water - as required.
• Corn flour - 1/2 cup.
• Maida (all-purpose flour) - 1/2 cup.
• Bread crumbs - 2 tablespoons.
• Grated paneer (indian cottage cheese) - 1 cup.
• Red chilli powder - 1/2 tea spoon.
• Salt - to taste.
• Cumin powder - 1/2 tea spoon.
• Tomato ketchup - 1 tablespoon.
• Grated cheese (any processed cheese) - 1/4 cup.
• Marjoram spice - 1 tablespoon.
• Oregano - 1/2 tea spoon. | In a bowl add grated cheese, tomato ketchup, cumin powder, red chilli powder, apinch of salt, grated paneer, 1 tablespoon all-purpose flour, and breadcrumbs, mix all these ingredients together and knead to form a dough.
Gently squeeze out small popcorn size dumplings and keep aside or else roll the dough into thin cylindrical shape and cut into small piece (as shown in the video).
In a plate mix equal quantities of corn flour, all-purpose flour and salt then mix well.
Remove half the quantity of the flours, on another plate.
Add little water in one portion of the flour quantity and make a smooth paste free of lumps.
Drop the small dumpling into the flour batter and coat them well, remove and drop into the other portion of the dry flour, coat it and keep aside.
Coat the entire dumplings in the same process.
Heat oil in a pan and when the oil is hot, fry the coated dumplings in a medium hot oil until they turn slightly golden in colour and crisp.
For the popcorn masala: in a bowl add chaat masala, parmesan cheese (optional), and marjoram spice, mix the spices together and sprinkle over the fried popcorn paneer.
| paneer-recipes |
Chatpata Phaldari Phool Makhana Paneer | 30 mins | Ingredients used in CHATPATA PHALDARI PHOOL MAKHANA PANEER
• Bell pepper (cubes) - 1 number.
• Onions (cubes) - 1 number.
• Green chilies (slited) - 3 number.
• Red chili powder - 2 tablespoons.
• Jeera powder - 1 tea spoon.
• Amchoor powder - 1 tea spoon.
• Chat masala - 1 tea spoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Paneer - 250 grams.
• Cashew nuts - 150 grams.
• Phool makhana - 100 grams.
• Oil - 2 tablespoons.
• Pine apple (cut into pieces) - 1/2 cup.
• Grapes - 1/2 cup.
• Tomato (cubes with removed seeds) - 2 numbers.
• Coconut (grated) - 2 tablespoons.
• Mint leaves (chopped) - 1 tea spoon.
• Coriander leaves(chopped) - 1 tea spoon.
• Lemon juice - 1 tea spoon. | Heat some oil in a pan and fry the phool makhana, keep it aside.
In the same oil add cashew nuts, till it gets to slight color and add paneer, saute them.
Then add turmeric powder, salt, chat masala, amchoor powder, jeera powder, red chili powder, mix nicely.
Add slit green chilies, onions, bell pepper, mix it.
To it even add pine apple, grapes, tomato, grated coconut (optional), mix it well and switch off the flame.
Add phool makhana to it and toss them.
At last, add chopped mint, chopped coriander leaves, lemon juice.
Serve this hot with roti.
| paneer-recipes |
Paneer Paratha | 25 mins | Ingredients used in Paneer paratha
• Amchur powder/ dry mango powder - 1/2 tea spoon.
• Curry leaves (chopped) - 1 springs.
• Salt - as required.
• Green chillies (chopped) - 5 numbers.
• Wheat flour - 1 cup.
• Paneer (grated) - 1 cup. | In a bowl, add wheat flour, salt and make it to the soft dough by adding water in small quantities.
Then pour 1 tablespoon of oil, knead the dough for 15 minutes.
Take grated paneer, green chillies, salt, curry leaves, amchur powder mix well and make into balls.
Now take the soft dough, divide into small dumplings, flatten it.
Later stuff the paneer mixture in middle and seal it and make roll into round shape like paratha, roti and cook on tawa both the side.
Cook this parathas by applying butter on both sides or can cook it like dry paratha can applying butter on top before serving.
| paneer-recipes |
Hyderabadi Chicken Biryani | 45 mins | Ingredients used in Hyderabadi Chicken Biryani
• Pepper corns - 1/2 tea spoon.
• Lime juice - 1 tablespoon.
• Black cumin seeds - 1 tea spoon.
• Cloves/lavang - 2 numbers.
• Green chillies (chopped) - 4 numbers.
• Onion (fried) - 1 cup.
• Oil - 4 tablespoons.
• Salt - to taste.
• Black cardamom - 2 numbers.
• Coriander leaves (chopped) - 1 bunch.
• Ginger garlic paste - 1 tablespoon.
• Cinnamon stick (1 inch) - 2 numbers.
• Basmati rice - 3 cups.
• Javetri/mace - 1 number.
• Chicken medium pieces - 1000 grams.
• Yogurt - 2 cups.
• Turmeric powder - 1/4 tea spoon.
• Saffron - 1 pinch.
• Red chili powder - 1/2 tea spoon.
• Mint leaves (chopped) - 1 bunch.
• Bay leaf - 2 numbers.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Green cardamom - 3 numbers. | In a bowl take chicken, ginger garlic paste, mint, curd, green chilies, coriander leaves, peppercorns, 1/2 teaspoon black cumin, cumin, chili powder, turmeric powder, salt, cumin powder, coriander powder and whole garam masala dry( bay leaf, javitri, cinnamon stick,cloves, green cardamom, black cardamom), fried onion along with oil, mix all very nicely.
Soak rice in water for about 30 minutes.
Now in a bowl boil water by seasoning with shah jeera, salt, oil and bring to boil.
Then add rice to cook, once the rice is half cooked drain the water.
In a deeper vessel pan, add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron colour and cook for 30 minutes with a closed lid or by covering with a cloth before closing lid.
| biryani-and-rice-recipes |
Chicken Biryani Restaurant Style | 55 mins | Ingredients used in Chicken Biryani Restaurant Style
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Ginger garlic paste - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Red chili powder - 2 tablespoons.
• Golden fried onions - 1/2 cup.
• Maze - 2 numbers.
• Pepper corns - 1/2 tea spoon.
• Biryani phool - 1 tea spoon.
• Shahi jeera - 1 tea spoon.
• Cardamom - 9 numbers.
• Cloves - 10 numbers.
• Cinnamon sticks - 2 numbers.
• Star anise - 2 numbers.
• Bay leaf - 2 numbers.
• Basmati rice - 400 grams.
• Chicken - 1000 grams.
• Yogurt - 1 cup.
• Coriander leaves (chopped) - 1 bunch.
• Mint leaves(chopped) or 1 cup - 1 bunch.
• Green chilies (chopped) - 5 numbers.
• Oil - 1 cup.
• Lime juice - 2 tablespoons.
• Saffron - 1 pinch.
• Ghee(optional) - 1 tablespoon.
• Rose water - 1 tea spoon.
• Kewra water - 1 tea spoon. | First, make a powder of all the spices (cardamom, cloves, cinnamon stick, star anise, bay leaf, biryani phool, shah jeera, maze) .
In a bowl add chicken pieces and add made masala, chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, curd, chopped mint leaves, coriander leaves, green chilies, lime juice, oil, mix it well, and put it in the refrigerator overnight.
Heat water in a vessel and let it come to a boil add oil, salt, shahi jeera, bay leaf.
Once it comes to boil, add basmati rice (soak the rice for 1 hour) cook the rice till 75 % done.
Then in another pan, add a layer of marinated chicken andadd this layer of rice.
Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
After 40 minutes this is ready for open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
| biryani-and-rice-recipes |
Vegetable Biryani | 35 mins | Ingredients used in Vegetable biryani
• Cashewnuts - 15 grams.
• Mint - 40 grams.
• Biryani masala - 1 bag.
• Whole garam masala - 1 teaspoons.
• Cauliflower - 100 grams.
• Ginger garlic paste - 1 tablespoons.
• Gr chilli sliced - 3 numbers.
• Fried onions - 40 grams.
• Paneer - 50 grams.
• Carrots - 100 grams.
• Potatoes - 100 grams.
• Kala jeera - 1 teaspoons.
• Rice - 300 grams.
• Almonds - 15 grams.
• Oil - 100 ml.
• Curds - 200 grams.
• Salt - 1 to taste. | Take a pan add oil,garam masala, saute it add jeera, ginger garlic paste, vegetables cut a little bit long size mix well and add salt, need to cook till they are half cooked.
Now add mint, coriander, green chillies, biryani masala mix half cup of curd, add paneer.
Soak rice for 1 hr in abowl. Now boil water add rice to it, let the rice to be cooked half (70%) and strain the rice.
Take a biryani bowl add half of the cooked vegetables spread all over the pan add some curd, nuts if required, salt, fry onions, add half rice, repeat the same process again.
Lastly add fried onions, bread, close it with a lid, and cook it for 5 minutes on a very slow flame.
| biryani-and-rice-recipes |
Hyderabadi Mutton Biryani | 45 mins | Ingredients used in Hyderabadi Mutton Biryani
• Turmeric powder - 1 tea spoon.
• Saffron - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Salt - to taste.
• Red chili powder - 1 tablespoon.
• Oil - as required.
• Ginger garlic paste - 2 tablespoons.
• Golden fried sliced onions - 2 cups.
• Mint leaves (chopped) - 1 bunch.
• Green chilies - 3 numbers.
• Curd - 2+1/2 cups.
• Mutton - 1000 grams.
• Basmati rice - 500 grams.
• Black cumin seeds - 1 tea spoon.
• Garam masala powder - 2 tablespoons.
• Lime juice - 1 number.
• Meat tenderizer - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Cumin powder - 1/2 tea spoon.
• Pepper(crush) - 1 tea spoon.
• Mace - 1 number.
• Cloves - 3 numbers.
• Black cardamom - 1 number.
• Green cardamom - 3 numbers.
• Crush pepper - 1 tea spoon.
• Water - as required. | Soak rice for about 40 minutes.
First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it,
Then cook the rice until 50% done, a drain and keep aside.
Next, marinate mutton with a meat tenderizer for 1 hour, keep aside.
Then add chopped green chilies, salt, red chilli powder, shahi jeera, coriander leaves, half of the mint leaves, cumin powder, half of the fried onion, crushed pepper powder, mace, cloves, black cardamom, green, cardamom, lime juice, curd, some oil, mix well.
Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing tightly closed lid.
Serve hot with raita and mirchi ka salan.
| biryani-and-rice-recipes |
Chicken Fried Rice | 40 mins | Ingredients used in Chicken Fried rice
• Egg - 1 number.
• Oil - as required.
• Ajinamoto - pinch.
• Vinegar - 1/4 tea spoon.
• Soya sauce - 2 tablespoons.
• Green or red chilli sauce - 1/2 tea spoon.
• Peas - 1/4 cup.
• Diced carrots - 1/4 cup.
• Diced celery - 1/4 cup.
• Diced chicken - 500 grams.
• Cooked rice( left ove rice works best) - 3 cups.
• Pepper powder - 1 tea spoon.
• Ginger and garlic (chopped) - 1 tablespoon.
• Corn flour - 1/2 tea spoon.
• Diced onion - 1 number.
• Salt - to taste.
• Sweet corn - 1/4 cup.
• Spring onions(chopped) - 1 tablespoon. | Marinate chicken pieces with 1/2 teaspoon pepper powder, salt, corn flour, little egg for 20-30 minutes.
Take a pan, add oil to fry chicken, once chicken is cooked then transfer to a bowl.
Heat 1 teaspoon of oil in a pan, add finely chopped ginger, garlic, onion, egg and saute it.
Then season with pepper powder, salt, ajinomoto, vegetables, vinegar, soya sauce and cook until vegetables are semi-cooked.
At last, add chicken along with rice and mix it well.
Add spring onion, chilli sauce and mix.
Yummy Chicken fried rice is ready to serve.
| biryani-and-rice-recipes |
Egg Biryani | 40 mins | Ingredients used in Egg Biryani
• Salt - 1 to taste.
• Mint - 1 bunch.
• Plain yogurt - 2 cup.
• Whole garam masala - 10 numbers.
• Black cumin - 1 teaspoons.
• Fresh coriander/cilantro leaves - 1 teaspoons.
• Biryani masla powder - 50 grams.
• Fired onion - 1 teaspoons.
• Green chillies - 4 numbers.
• Oil - 1 tablespoons.
• Ginger garlic paste - 1 tablespoons.
• Onions - 1 large.
• Eggs - 8 numbers.
• Basmati rice - 500 grams.
• Clarified butter - 6 teaspoons. | Wash and soak rice for at-least 45 minutes or 1 hour. Boil eggs shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil.
And whole garam masala spices(shahi jeera, cardamom, cloves, biryani flower, bay leaf, star anise) and fry the onions until they become golden brown and add salt, cashew nuts, ginger garlic paste, green chillies, mint and coriander leaves, biryani masala and curd and cook In the same masala measure 1 (1/2) times the amount water to rice and bring it to boil add soaked rice and mix well and cook by covering till rice is done.
Then make a paste of red chili powder, ginger garlic paste, coriander powder, cumin powder, salt, and 1/2 an eggs, besan.
Later coat the boiled eggs with above mixture and fry them with some butter until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
Cook until all of the water has absorbed and the rice is tender. Top rice with eggs and sprinkle saffron water.
| biryani-and-rice-recipes |
Veg Pulao | 35 mins | Ingredients used in Veg Pulao
• Potato (chopped) - 1 numbers.
• Salt - to taste.
• Cloves - 4-6 number.
• Oil - 20 ml.
• Beans - 1 cup.
• Basmati rice - 2 cup.
• Carrot (cubes) - 1/2 cup.
• Cashewnut optional - 10 numbers.
• Cilantro/coriander leaves - 1/4 bunch.
• Curd - 3 teaspoons.
• Onion (chopped) - 1 numbers.
• Mint - 1/2 bunch.
• Green chillies (chopped) - 4 numbers.
• Ginger garlic paste - 1 tea spoon.
• Green peas - 1/2 cup.
• Cinnamon stick(1 inch) - 3 number.
• Bay leaves - 2 number.
• Green cardamom - 3 number.
• Black cardamom - 2 number.
• Shahi jeera - 1 tea spoon.
• Mace - 2-3 number.
• Pepper corn (crushed) - 1/2 tea spoon.
• Chili powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon. | Put the rice soaked for 20 min in rice cooker.
In a heavy bottomed pan, saute the garam masala(Cloves, Cinnamon stick, Bay leaves, green &black cardamom, shahi jeera), chopped onion, salt in ghee for about 3 minutes.
Then add ginger garlic paste, peppercorns and saute it again.
Then add chopped green chilies, mint and coriander leaves, chili powder( optional), cumin powder( optional), coriander powder ( optional), mix well.
Add the vegetables (carrot, green peas, potato) one by one salt allow them to cook until they are soft adding little amount of water.
When the vegetables are cooked, add the yogurt stir fry till the raw smell leaves.
Add the masala the vegetables to the rice and mix.
Switch on the rice cooker and pulao is ready.
Garnish with saffron water on top, roasted cashew nuts, mint leaves.
Serve this hot with Cucumber Raitha. Happy cooking with vahrehvah!!!
| biryani-and-rice-recipes |
Ven Pongal South Indian Ghee Khichdi Recipe | 25 mins | Ingredients used in Ven Pongal South Indian Ghee Khichdi Recipe
• Rice - 1 cup.
• Moong dal - 1/2 cup.
• Cashew nuts pieces - 15 numbers.
• Green chillies ( chopped) - 3-4 numbers.
• Cumin seeds - 1/2 tea spoon.
• Salt - to taste.
• Ghee - 3 tablespoons.
• Asafoetida - pinch.
• Pepper corn (crushed) - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Water - as required.
• Ginger (chopped) - 1 tea spoon. | Heat a pan, add rice, moong dal, and dry roast for about 3 minutes.
Add ghee to the above pan, roast this on a slow flame for another 1 minute, keep it aside.
Take a pressure cooker add water (1 cup of moong dal and rice mixture: 6 cups of water), salt, cumin seeds, fried moong dal and rice mixture, green chilies, cook it till 3-4 whistles with closed lid (i.e, till rice, is nicely mashed).
For Tempering:
Heat ghee in a pan, add cumin seeds, cashew nuts, chopped ginger, asafoetida, curry leaves, crushed peppercorns and saute it.
In it, add mashed rice mixture, mix this well and serve this with gotsu.
| biryani-and-rice-recipes |
Biryani Masala | 15 mins | Ingredients used in Biryani masala
• Turmeric powder - 1/4 tea spoon.
• Dried plums - 10 pieces.
• Cinnamon sticks - 4 numbers.
• Cloves - 10 pieces.
• Black cumin - 1/2 tea spoon.
• Pepper corns - 10 numbers.
• Coriander powder - 2 tablespoons.
• Cumin powder - 1 tablespoon.
• Black cardamom - 4 numbers.
• Green cardamom - 10 numbers.
• Red chili powder - 1 tea spoon.
• Onion (fried) - 2 tablespoons.
• Pomegranate seeds - 1 tea spoon.
• Bay leaf - 4 numbers.
• Kasuri methi leaves/fenugreek leaves - 1 tea spoon.
• Mace - 3-4 piece. | Take all ingredients cinnamon stick, cloves, mace, kasuri methi leaves, bay leaf, fried onion, black cardamom, green cardamom, peppercorn,Pomegranate seeds, Onion (fried),in a blender.
Later grind and transfer this to a plate.
Then to it even add turmeric powder, black cumin seeds, coriander powder, cumin powder, plums andchilipowder, mix it for few seconds
This powder is used for any type of Biryani.
Note:
Store this powder in an airtight container away from moisture. Don't use a wet spoon while using the powder.
| biryani-and-rice-recipes |
Egg Fried Rice | 20 mins | Ingredients used in Egg Fried Rice
• Ginger garlic paste - 2 teaspoons.
• Pepper powder - 2 teaspoons.
• Green chilies (finely chopped) - 4 numbers.
• Onions - 2 numbers.
• Cooked plain rice - 3 cup.
• Large eggs - 4 numbers.
• Oil - 4 teaspoons.
• Cliantro (finely chopped ) - to taste. | Take a pan, add oil and when it heats up, add in the chopped onions, green chilies and fry until golden brown in colour.
Then add in the ginger-garlic paste and fry for a minute
Break the eggs in it and mix well. Allow the eggs to cook.
When the eggs are done cooking scramble them and add in the cooked rice by seasoning with salt, pepper powder, mix well and fry for 3-4 minutes.
At last, garnish with chopped cliantro and serve it hot or cold.
This fried rice is good without any side dishes.
| biryani-and-rice-recipes |
Chicken Biryani Arabic Makloubeh Rice | 50 mins | Ingredients used in Chicken Biryani Arabic Makloubeh Rice
• Egg plant(big) - 1 number.
• Lemon juice - 2 tablespoons.
• Ginger garlic paste - 1 tablespoon.
• Oil - 3 tablespoons.
• Salt - to taste.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Garam masala - 1 tablespoon.
• Chicken stock - 2 cups.
• Basmati rice - 1 cup.
• Chicken - 500 grams.
• Potato(big size) - 1 number.
• Cauliflower florets - 8 numbers.
• Chili powder - 1 tablespoon. | First marinate the chicken, in a bowl add big pieces of chicken add garam masala, chilly powder, coriander powder, cumin powder, salt, oil, ginger garlic paste, lemon juice, mix it properly, rest for overnight.
Fry the eggplant (sliced), potato (sliced) and cauliflower keep it aside.
Heat oil a pan add marinated chicken, eggplant, potato, cauliflower and then add basmati rice.
Gently pour the chicken stock on the top of the rice, put the lid on and first 5 minutes high flame, 10 minutes medium flame, 20 to 25 minutes slow flame lined with a tawa.
Now take a plate upside down the biryani and serve it.
| biryani-and-rice-recipes |
Khan Biryani | 60 mins | Ingredients used in Khan Biryani
• Turmeric powder - 1 pinch.
• Salt - to taste.
• Red chili powder - 1 tea spoon.
• Garam masala powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Lemon juice - 1/2 number.
• Oil - 4 tablespoons.
• Curd - 2 cups.
• Onion (slices) - 3 numbers.
• Basamathi rice - 500 grams.
• Whole garam masalas (each) - 5 numbers.
• Bay leaf - 2 numbers.
• Mint leaves - 2 bunch.
• Coriander leaves(chopped) - 1 bunch.
• Food colour - pinch.
• Atta dough - 1 cup.
• Chicken - 1000 grams. | In a bowl add chilli powder, salt, turmeric powder, garam masala powder, coriander powder, ginger garlic paste, lemon juice, oil, mix well.
Then add chicken, mint leaves rub the chicken well with this masalas and pour curd do not mix the curd, keep in the fridge for overnight.
Boil Rice. In a muslin cloth add all the spices, wrap it and keep aside.
Now in a pan add oil then add chopped onions, salt, cook until slightly golden brown colour once it is done remove if any excess oil, and also half of the onion.
Now spread the balance fried onions and pour the marinated chicken spread it equally, and put the wrapped masala dry.
Now spread half of the rice, onions, mint leaves, chopped coriander leaves, now spread leftover rice, onions, coriander leaves.
Finally, sprinkle colour close it with a lid but the steam should not come out for this take a chapati dough and make a thread put an out the dish and close it with the lid and put some weight on top of the lid to avoid the steam.
Cook for 30 to 45 minutes.
Now khan biryani is ready to serve.
| biryani-and-rice-recipes |
Chicken Pukhi Biryani | 60 mins | Ingredients used in Chicken pukhi Biryani
• Curd - 1 cup.
• Mint leaves - 1 bunch.
• Saffron - 1/4 grams.
• Salt - to taste.
• Red chili powder - 2 teaspoons.
• Coriander leaves(chopped) - 1 bunch.
• Ginger garlic paste - 1 tablespoon.
• Golden fried sliced onions - 1/2 cup.
• Sliced onions - 1 cup.
• Oil - 6 tablespoons.
• Biryani masala - 2 tablespoons.
• Black cumin seeds - 1/2 tea spoon.
• Garam masala whole - 50 grams.
• Chicken pieces - 1000 grams.
• Basmati rice - 500 grams.
• Green chillies - 3 numbers.
• Lime juice - 1/2 number. | Soak basmati rice in a container for 30 minutes.
In a pan add 4 tablespoon oil, whole garam masalas, onions sliced, salt, ginger-garlic paste and mix well let the onions become into slight golden color then add the chicken.
Spread the chicken evenly in the pan then add biryani masala, green chillies, mint leaves, coriander leaves, lemon juice, red chilli powder, curd and close the pan with the lid and cook for 10 minutes.
Take a bowl add water to cook rice, let the water boil, then add 2 tablespoon oil, salt, cumin seeds and soaked rice into it.
Cook till the rice is done up to 90% once it is done remove it and strain the rice.
Now remove some chicken in another bowl then add rice, fried onions, mint leaves, coriander leaves, saffron water then add chicken, rest of the rice, mint, coriander, saffron water, onion fried, chicken sauce, close it with a lid.
Now take a bowl add all purpose flour, water to make a dough and seal the lid to avoid steam.
Cook in theoven for 25 to 30 minutes.
| biryani-and-rice-recipes |
Andhra Chicken Pulao | 50 mins | Ingredients used in Andhra Chicken Pulao
• Fried cashewnuts - 10 number.
• Coriander leaves - 1 bunch.
• Poppy seeds - 2 teaspoons.
• Coriander powder - 1 tablespoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Chili powder - 1 tablespoon.
• Green chilies slit - 6 numbers.
• Ginger garlic paste - 1 tablespoon.
• Cinnamon stick (1 inch) - 4 pieces.
• Cloves - 6 numbers.
• Cardamom - 4 numbers.
• Curry leaves - 2 springs.
• Mint leaves - 1 bunch.
• Curd - 1 cup.
• Oil - 2 tablespoons.
• Onion sliced - 1 cup.
• Fresh coconut - 1/2 cup.
• Chicken - 500 grams.
• Basmati rice soaked - 1 cup.
• Water - as required.
• Black cumin seeds - 1 tea spoon.
• Lime juice - 1 tablespoons. | Marinate the chicken add salt, red chili powder, curd, mint leaves, curry leaves and mix it once and keep aside.
In a pan add poppy seeds, whole garam masala, after dry roasting let it cool down then transfer into a blender and make it into a fine powder. Then add fresh coconut pieces and make into a fine paste and keep aside.
Take another pan and add oil, whole garam masala, onion, salt and saute it well.
Add ginger garlic paste, turmeric powder, slit green chilies, curry leaves and saute it for 3 to 4 minutes.
Add coconut and poppy seeds paste, coriander powder and cook it for 5 minutes.
Add marinated chicken to the pan and mix with masala put on the lid and cook it for 10 minutes.
Then add one cup of soaked basmati rice and spread it and put on the lid and cook it.
Now add one glass of water and mix it once.
In the top add fried cashew nuts, coriander leaves and put on a lid and cook in a slow flame for 20 minutes.
| biryani-and-rice-recipes |
Bagara Rice | 35 mins | Ingredients used in Bagara Rice
• Basmati rice - 1 cup.
• Oil - 2 teaspoons.
• Bay leaf - 1-2 numbers.
• Cloves - 2-4 numbers.
• Cardamom - 2-4 numbers.
• Cinnamon stick - 1-2 numbers.
• Black cumin seeds - 1/2 teaspoons.
• Biryani phool - 1-2 numbers.
• Mace - 1 numbers.
• Onion(roughly chopped) - 1 cup.
• Salt - to taste.
• Green chillies - 2-3 numbers.
• Ginger garlic paste - 1 teaspoons.
• Mint leaves - 1 bunch.
• Coriander leaves - 1/2 bunch.
• Water - 1+1/2 cup. | Soak the basmati rice for 30 minutes in water.
Heat oil in a pan, add bay leaf, cloves, cardamom, cinnamon stick, black cumin seeds, biryani phool, mace and saute it.
Add onions, a little salt, green chilies and saute it.
Add ginger garlic paste and saute it, cook for one minute until raw flavour is gone.
Now add mint leaves, coriander leaves and mix it.
Add water, check for seasoning add salt and boil it.
Add soaked rice and slightly mix and cook it initially on high flame later on a slow flame until it is done.
Once the moisture is reduced place lid and cook it until it is done and switch off the flame and allow it to rest for 5 minutes.
Now the Bagara rice is ready to serve.
| biryani-and-rice-recipes |
Achari Chana Pulao | 30 mins | Ingredients used in Achari Chana Pulao
• Ginger garlic paste - 1 tablespoon.
• Asafoetida / hing - pinch.
• Garam masala (freshly ground) - 2 tablespoons.
• Fenugreek seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Kalonji seeds / onion seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Fennel seeds - 1 tea spoon.
• Bay leaves - 3 number.
• Green chilies (slited) - 5 number.
• Onion (finely sliced) - 1 big.
• Basmathi rice - 1 cup.
• Chickpeas / garbanzo (soaked overnight and boiled) - 1 cup.
• Turmeric powder - 1/4 tea spoon.
• Mustard powder - 1 tea spoon.
• Red chili powder - 2 teaspoons.
• Mango achaar - 2 teaspoons.
• Salt - to taste.
• Mint leaves (chopped) - 1/2 bunch.
• Coriander leaves (finely chopped) - 1/2 bunch.
• Ghee - 1 tablespoon.
• Coriander powder - 1/2 tea spoon.
• Water - as required. | Take a pan, add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room.
Add coarsely crushed garam masala, sliced onions and saute till onions are transparent.
To it, add salt, green chilies, asafoetida, turmeric powder, ginger garlic paste, cook well until the raw flavours are gone.
Add garbanzo beans and cook in this masala.
In a separate bowl take some yogurt, add mustard powder, coriander powder, red chilli powder, mango achaar and mix well.
Mix this yogurt spice into the channa masala curry and mix well.
Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off) on top of the gravy.
Spread the rice evenly over the channa masala and pour about 2 cups of water for 1 cup of rice.
In the same pan, add salt, finely chopped mint leaves and coriander leaves. Cover the pan with a lid and cook over slow flame till the rice is cooked and done.
Once done, serve piping hot.
| biryani-and-rice-recipes |
Coconut Rice | 30 mins | Ingredients used in Coconut Rice
• Chana dal - 1 tablespoon.
• Curry leaves - 2 springs.
• Salt - to taste.
• Sugar - 1/2 tea spoon.
• Chopped ginger - 1/2 tea spoon.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Green chilies - 1 number.
• Coconut oil - 2 teaspoons.
• Cashewnuts - 15 number.
• Grated coconut - 2 cup.
• Boiled rice - 6 cups.
• Red chilies - 3 number.
• Urad dal - 1 tea spoon.
• Hing (optional) - 1 pinch.
• Chopped coriander leaves - 1/2 bunch.
• Ghee - 0. | Cook rice separately and make sure it is fluffy.
Heat ghee in a pan, add cumin seeds, mustard seeds, red chillies whole and saute till the aroma is released.
Now add chana dal, urad dal, green chillies, ginger, curry leaves, cashew nuts, salt and saute it.
Then add the grated coconut, sugar and chopped coriander leaves then gently stir-fry.
At last, add the rice and toss it for 2-3 minutes. Serve it hot.
| biryani-and-rice-recipes |
Fish Biryani | 55 mins | Ingredients used in Fish Biryani
• Fish (mahi) - 1 lbs.
• Chili powder - 1 tablespoon.
• Turmeric powder - 1 tea spoon.
• Lime - 1 number.
• Salt - to taste.
• Biryani masala - 3 teaspoons.
• Curd - 1 cup.
• Mint leaves (chopped) - 2 bunch.
• Coriader leaves (chopped) - 1 bunch.
• Dill leaf (chopped) - 1/2 bunch.
• Ginger garlic paste - 1 tablespoon.
• Fried onions - 1 cup.
• Rice - 250 grams.
• Water - as required.
• Dry garam masalas - 20 grams.
• Oil - 5 tablespoons.
• Green chilies (slited) - 4 number.
• Shahi jeera - 1 tea spoon.
• Bay leaf - 3 number.
• Cloves/lavang - 4 number.
• Cardamom - 3 number. | First, take fish pieces, marinate the fish, chili powder, turmeric powder, 1 tablespoon of oil, lime juice, salt, biryani masala, mix well and keep aside for 30 minutes.
In a pan, add little oil and cook the marinated fish when oil is hot and keep aside.
In the same pan, add curd, biryani masala, mint leaves, coriander leaves, dill leaf, ginger garlic paste, lime juice, green chilies, salt, fried onions half, mix well and add half of the mixture to the cooked fish.
Now boil the rice in water by seasoning with salt, shahi jeera, bay leaf, cloves, cardamom, till rice is 80% cooked.
In the masala pan, add the cooked rice, spread evenly add food color, fried onions, then spread the fish pieces and masala. cook for another 20 minutes on very slow flame by closing the lid.
| biryani-and-rice-recipes |
Jeera Rice | 35 mins | Ingredients used in jeera rice
• Safron color - 1 pinch.
• Salt - 1 to taste.
• Butter or oil - 1 tablespoons.
• Jeera (cumin) - 1 teaspoons.
• Fried onion - 1 teaspoons.
• Mint (optional) - 1/4 bunch.
• Coriander leaves - 1/4 bunch.
• Green chiilies - 2 numbers.
• Water - 2 cup. | Heat oil in a pan, add cumin,green chilli, mint, coriander leaves and fry
Now add water( twice the amount of measured rice), bring the water to boil by adding some salt
Then add pre-soaked, and cook till 90% of water is absorbed
Finally, add fried onion and saffron colour and reduce the flame to minimum and cook covered for 5 more min.
Enjoy this awesome jeera rice with any curry.
| biryani-and-rice-recipes |
Egg Biryani | 40 mins | Ingredients used in Egg Biryani
• Salt - 1 to taste.
• Mint - 1 bunch.
• Plain yogurt - 2 cup.
• Whole garam masala - 10 numbers.
• Black cumin - 1 teaspoons.
• Fresh coriander/cilantro leaves - 1 teaspoons.
• Biryani masla powder - 50 grams.
• Fired onion - 1 teaspoons.
• Green chillies - 4 numbers.
• Oil - 1 tablespoons.
• Ginger garlic paste - 1 tablespoons.
• Onions - 1 large.
• Eggs - 8 numbers.
• Basmati rice - 500 grams.
• Clarified butter - 6 teaspoons. | Wash and soak rice for at-least 45 minutes or 1 hour. Boil eggs shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil.
And whole garam masala spices(shahi jeera, cardamom, cloves, biryani flower, bay leaf, star anise) and fry the onions until they become golden brown and add salt, cashew nuts, ginger garlic paste, green chillies, mint and coriander leaves, biryani masala and curd and cook In the same masala measure 1 (1/2) times the amount water to rice and bring it to boil add soaked rice and mix well and cook by covering till rice is done.
Then make a paste of red chili powder, ginger garlic paste, coriander powder, cumin powder, salt, and 1/2 an eggs, besan.
Later coat the boiled eggs with above mixture and fry them with some butter until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
Cook until all of the water has absorbed and the rice is tender. Top rice with eggs and sprinkle saffron water.
| egg-recipes |
Eggpuffs | 55 mins | Ingredients used in Eggpuffs
• Puff pastry sheets - 5 number.
• Salt - to taste.
• Chaat masala - to taste.
• Pepper - to taste.
• Eggs - 3 number. | Take boild eggs cut into half sprinkle pepper powder, chat masala, if needed salt.
Take puff pastry sheet put the sprinkled egg on top and close with edges applying little water as show in the video and bake for 10minutes at 450degree.
Once it is done serve with sauce.
| egg-recipes |
Egg Fried Rice | 20 mins | Ingredients used in Egg Fried Rice
• Ginger garlic paste - 2 teaspoons.
• Pepper powder - 2 teaspoons.
• Green chilies (finely chopped) - 4 numbers.
• Onions - 2 numbers.
• Cooked plain rice - 3 cup.
• Large eggs - 4 numbers.
• Oil - 4 teaspoons.
• Cliantro (finely chopped ) - to taste. | Take a pan, add oil and when it heats up, add in the chopped onions, green chilies and fry until golden brown in colour.
Then add in the ginger-garlic paste and fry for a minute
Break the eggs in it and mix well. Allow the eggs to cook.
When the eggs are done cooking scramble them and add in the cooked rice by seasoning with salt, pepper powder, mix well and fry for 3-4 minutes.
At last, garnish with chopped cliantro and serve it hot or cold.
This fried rice is good without any side dishes.
| egg-recipes |
Frankie - Katti Roll | 50 mins | Ingredients used in Frankie - Katti Roll
• Egg - 1 number.
• Coriander leaves (chopped) - 1 springs.
• Lemon juice - 1 number.
• Chaat masala - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Bell pepper (chopped) - 1 number.
• Chili powder - 1 tablespoon.
• Tomatoes (chopped) - 3 number.
• Turmeric powder - pinch.
• Onion (chopped) - 1 number.
• Ginger and garlic (crushed) - 1 tablespoon.
• Chicken (minced /cut into small pieces) - 500 grams.
• Water - as required.
• Oil - as required.
• Salt - to taste.
• Wheat flour - 1/4 cup.
• Maida / all-purpose flour - 1 cup.
• Cumin seeds - 1/2 tea spoon. | Take a bowl, add maida, wheat flour, salt, 1 teaspoon of oil, mix well then add water to make a soft dough, keep it side for 15 minutes.
Slice tomato, onion, bell pepper and keep it a side. Beat an egg and keep it a side.
Take a pan, add oil, cumin seeds, crushedginger and garlic , onion, cook till onions are golden brown.
Then add turmeric powder, chopped tomatoes , chopped bell pepper, chill powder, coriander powder, cumin powder along with 1/4 cup of water, mix well and cook for 5 minutes.
To it, even add chicken to it, mix well and cook with closed lid till this chicken is tender, then add chaat masala, lemon juice, coriander leaves and keep it aside.
Now take the dough, make a thin chapati, apply oil spread all over, then sprinkle maida fold it.
Later fold the sheet like strips as shown in video, circle it and press in center, rest it for 10 minutes.
After 10 minutes, roll it again into a chapati, add it to tava cook both the side lightly, apply oil one side then spread beaten egg on top spread and turn it over.
Once it is cooked, transfer it to a plate then add the cooked chicked mixture, sprinkle sliced onions, tomatoes, bellpepper, lemon juice, roll the chapati as frankie.
Serve it hot.
| egg-recipes |
Simple Egg Curry With Pressure Cooked Onion Tomato Gravy | 25 mins | Ingredients used in Simple Egg Curry with Pressure Cooked Onion Tomato Gravy
• Curry leaves - 2 springs.
• Red chilies - 3 numbers.
• Mustard seeds - 1/4 teaspoons.
• Cumin powder - 1 tablespoon.
• Coriander powder - 1 cup.
• Chili powder - 1 cup.
• Ginger garlic paste - 1 teaspoons.
• Salt - to taste.
• Oil - 2 tablespoons.
• Tomatoes (chopped) - 1 kg.
• Onions (chopped) - 1 kg.
• Tamarind juice - 1/4 cup.
• Jaggery - 1 tablespoons.
• Eggs (boiled) - 3 numbers.
• Turmeric powder - 1/4 teaspoons.
• Cumin seeds - 1/4 tea spoon.
• Water - as required. | Take a pressure cooker, add oil heat it, add onions, salt, ginger garlic paste, tomatoes, turmeric powder, chili powder, coriander powder, cumin powder, mix it well and cook it with closed lid for about 15 to 20 minutes in a slow flame (4 to 5 whistle),
Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, curry leaves, onion and tomato gravy and mix well.
Add tamarind juice, jaggery, salt, water, mix this and once it comes to boil.
At last, add boiled eggs, cook this for few minutes then switch off the flame.
| egg-recipes |
Masala Egg Paratha | 20 mins | Ingredients used in Masala Egg Paratha
• Coriander chopped - ½ bunch.
• Pepper powder - 1 tea spoon.
• Egg (boiled and grated) - 4 numbers.
• Salt - to taste.
• Whole wheat flour - 200 grams.
• Butter - 1 tablespoon. | In a bowl add boiled and grated egg and add pepper powder, chopped coriander leaves, salt, mix this well.
In a another bowl add whole wheat flour, salt, oil, water, mix it like a dough, rest for 15 minutes.
divide the dough into equal portions, Roll out into small circles and stuff the egg mixture and seal it and roll them.
Apply ghee or butter shallow fry the paratha on both sides till golden color.
| egg-recipes |
Doughnuts | 30 mins | Ingredients used in Doughnuts
• All purpose flour - 250 grams.
• Egg - 1 number.
• Salt - 5 grams.
• Milk - 70 ml.
• Water - 50 ml.
• Active dry east - 7 grams.
• Sugar - 15 grams.
• Butter - 15 grams.
• Castor sugar & cinnamon powder (to coat) - 50 grams. | Take a bowl add sugar, dry yeast, water, milk, salt and mix it.
Now add egg, mix till the sugar melts,
Then add all-purpose flour, mix it will make into a dough and knead for 5 to 7 minutes and add butter again kneading for 3 minutes and rest it for 30 minutes in a warm place after 30 minutes givesome punch and again rest for 30minutes.
Take the dough and with help of rolling pin and dry flour, roll it into1 inch sheet.
Cut the doughnuts with a doughnut cutter, transfer into the tray, then rest for 10 to 15 minutes to rise.
Heat oil in a pan and deep fry the doughnuts in a slow flame till brown in color. Take out on a paper towel
Take in a serving plate and sprinkle some casting sugar along with cinnamon on it.
| egg-recipes |
Egg Roast - Kerala Recipe | 30 mins | Ingredients used in Egg Roast - kerala recipe
• Tomatoes - 2 numbers.
• Garamasala pwd - 1/2 teaspoons.
• Curry leaves - 1 springs.
• Coriander pwd - 1 tablespoons.
• Turmeric - 1 pinch.
• Salt - to taste.
• Red chilli powder - 1/2 teaspoons.
• Onion cut into slices - 3 numbers.
• Green chillies - 4 numbers.
• Ginger sliced - 1 numbers.
• Garlic sliced - 5 numbers.
• Murstard - 1 to taste.
• Oil - 1 tablespoons.
• Eggs boiled - 4 numbers.
• Coriander leaves - 1 springs. | Take a pan add oil, murstard seeds, garlic, ginger, onions sliced, salt mix well and cook till the onions are slightly golden in colour. Now add green chillies, curry leaves, turmeric, mix well then add,red chilli pwd,coriander pwd, garamasala pwd mix well then add sliced tomatoes and cook till the tomatoes are cooked. once the tomatoes are cook.
Add the boiled egg and mix well then top it of with chopped coriander leaves.
| egg-recipes |
Semiya Omelet | 20 mins | Ingredients used in Semiya Omelet
• Oil - 3-4 teaspoons.
• Vermicelli - semiya - 1 cup.
• Onions (chopped) - 1/2 cup.
• Salt - to taste.
• Ginger garlic paste - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Tomatoes (chopped) - 1/2 cup.
• Coriander powder - 1/4 tea spoon.
• Green chillies (chopped) - 1/2 tablespoon.
• Curry leaves - 1 springs.
• Eggs - 2 number.
• Red chilli powder - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon. | Heat oil in a pan, add semiya and roast it for 3 minutes.
To it add onions, salt, ginger garlic paste, turmeric, tomatoes,coriander powder, green chilies, curry leaves and saute it until tomato is soft.
Beat two eggs in a bowl, add sauted semiya mixture, red chili powder and mix nicely.
Heat oil in another pan, pour the above omelet mixture and cook it with closed lid on a slow flame for about 2-3 minutes.
Remove the lid and turn another side cook it with closed lid on it.
Once again it is cooked then turn to another side and cut into pieces.
Now the Semiya Omelet transfer into a serving plate and serve it.
| egg-recipes |
Coconut Rice Pudding | 25 mins | Ingredients used in Coconut Rice Pudding
• Sugar - 1 cup.
• Coconut (grated) - 3/4 cup.
• Boiled rice - 1 cup.
• Cardamom powder - 1 tea spoon.
• Eggs - 2 numbers. | In a bowl add boiled rice, freshly grated coconut, sugar, cardamom powder, eggs, mix this well.
take an aluminum mould and apply the butter, pour the mixture and sprinkle the sugar on top.
Bake them at 180 c for 20 minutes.
| egg-recipes |
Breakfast Egg Potato Bread Upma | 20 mins | Ingredients used in Breakfast Egg Potato Bread Upma
• Green chilly - 3 numbers.
• Onion chopped - 1 number.
• Chilly powder - 1/4 tea spoon.
• Turmeric - 1/4 tea spoon.
• Salt - to taste.
• Ginger garlic chopped - 2 tablespoons.
• Cumin seeds - 1/2 tea spoon.
• Butter - 2 tablespoons.
• Potato - 1 number.
• Egg - 2 numbers.
• Mushrooms - 6 numbers.
• Tomato chopped - 2 numbers.
• Coriander leaves - 1/2 bunch.
• Bread coarse crumbs - 2 cups. | Heat white butter in a pan add cumin seeds, ginger garlic chopped, raw potatoes (cut into small pieces), salt, turmeric powder, chilly powder, chopped onions, let it cook for 2 minutes.
Add green chilly, mushrooms, eggs, chopped tomatoes, chopped coriander, bread powder, sprinkle water, mix it well, put the lid on cook for 2 minutes and switch off the flame.
| egg-recipes |
Grandma Style Egg Biryani | 30 mins | Ingredients used in GRANDMA STYLE EGG BIRYANI
• Basmati rice (soaked for 30 mins) - 1 cup.
• Eggs (boiled) - 2 number.
• Black cumin seeds - 1/2 tea spoon.
• Cinnamon stick (1 inch) - 1 number.
• Clove - 3 number.
• Cardamom - 2 number.
• Biryani flower - 1 number.
• Bay leaf - 1 number.
• Star anise - 1 number.
• Mace - 1 number.
• Marathi moggu - 1 number.
• Green chillies - 2 number.
• Onions - 1 number.
• Salt - to taste.
• Mint leaves - 1/2 bunch.
• Ginger garlic paste - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Coriander leaves - 1/4 bunch.
• Red chili powder - 1 tea spoon.
• Yogurt - 1 cup.
• Oil - 5 tablespoons. | Heat oil in a pot and add boiled eggs and saute it and keep aside.
In the same oil, add black cumin seeds, cinnamon stick, cloves, cardamom, biryani flower, bay leaf, star anise, mace, marathi moggu and saute it.
Add green chilies, onions, little salt and saute it for 2 minutes.
To it, add mint leaves, ginger garlic paste and saute it for 3 minutes.
Add turmeric powder, coriander leaves, red chili powder, yogurt and saute it.
In another pan, add water, basmati rice, salt and cook it until it is 80% done.
Remove rice and add it to pot like as shown in the video.
Place eggs on top of it, cover it with aluminum foil and cook with theclosed lid on a slow flame for less than 10 minutes.
Switch off the flame and allow it rest for 5 minutes.
Now Grandma Style Egg Biryani is ready to serve.
| egg-recipes |
Chapati Egg Roll | 25 mins | Ingredients used in Chapati Egg Roll
• Wheat flour - 2 cups.
• Egg - 2 numbers.
• Paneer - 1 tablespoon.
• Butter - 3 tablespoons.
• Green bell pepper - cup.
• Carrot - 1/2 cup.
• Pepper powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Coriander leaves - 1 tablespoon.
• Salt - to taste.
• Oil - as required. | In a bowl, add wheat flour, salt, and mix it with water to make a tight dough. Then add a little oil and mix it again. Keep it aside for resting.
Take two eggs in a bowl and beat it.
In a hot pan take some butter, add green bell pepper, carrot, pepper powder, coriander powder and saute it for some time.
Now add grated paneer, fresh coriander leaves finely chopped and salt. Mix it properly and transfer it to a plate.
Take a small portion of dough and roll it on to make big roti.
Cook it on a hot pan or tawa. Cook both the sides slightly and apply little oil on both the sides and take it off a plate.
Heat some butter ina pan, also add some oil. Pour the egg mixture on it and just spread it. Slow up the flame and top it up with the prepared vegetable stuffing. On this keep the half cooked roti or chapati and press it. Turn it another side slowly.
Transfer it on the silver foil and just roll it as shown in the video.
Serve it with sauce during breakfast.
| egg-recipes |
Saoji Maharashtrian Egg Curry | 25 mins | Ingredients used in Saoji Maharashtrian Egg Curry
• Ginger garlic paste - 1 tea spoon.
• Salt - to taste.
• Onion chopped (medium size) - 1 numbers.
• Coconut powder - 1 tablespoon.
• Kashmiri red chilly - 5 numbers.
• Mace - 1 number.
• Poppy seeds - 1 tea spoon.
• Coriander seeds - 1/2 tea spoon.
• Fennel seeds - 1 tea spoon.
• Shahi jeera - 1/4 tea spoon.
• Marathi mugah (kapokh) - 1 number.
• Cinnamon sticks - 2 numbers.
• Cardamom - 4 numbers.
• Cloves - 5 numbers.
• Tomatoes(chopped) - 1 cup.
• Spinach(chopped) - 1/4 cup.
• Boiled eggs - 4 numbers.
• Oil - 1 tablespoon.
• Coriander leaves - 1/4 bunch.
• Cumin seeds - 1 tea spoon. | Heat a pan add whole garam masala, fennel seeds, poppy seeds, coriander seeds, cumin seeds, mace, Kashmiri red chilly, dry roast all the ingredients, coconut powder, saute it in a slow flame and let it cool down put this in a blender make a powder.
Heat oil in a pan add chopped onions, salt, cook this till onions are golden in color, add turmeric powder, ginger garlic paste, tomatoes, made masala, mix it and cook it on a slow flame till tomatoes are soft, add spinach, saute it
Add water put the lid on,let it cook for 2 minutes in a slow flame, add the boiled eggs, cook this for some time, add chopped coriander leaves on top.
| egg-recipes |
Eggs In Spicy Chettinad Masala | 35 mins | Ingredients used in Eggs in Spicy Chettinad Masala
• Tomato puree - 1 cup.
• Coconut powder - 3 tablespoons.
• Ginger garlic paste - 1 tablespoons.
• Turmeric powder - 1/4 teaspoons.
• Oil - 1/2 cup.
• Chili powder - 2 tablespoons.
• Onion shallots - 1/2 cup.
• Cumin seeds - 1 teaspoons.
• Mustard seeds - 1 teaspoons.
• Poppy seeds - 2 tablespoons.
• Fennel seeds - 1/2 teaspoons.
• Coriander seeds - 1 teaspoons.
• Green chilies - 3 numbers.
• Salt - to taste.
• Whole garam masala (all) - 2 numbers.
• Pepper corn - 1 tablespoons.
• Red chilies - 6 numbers.
• Boiled eggs - 6 numbers. | Take a pan, add red chilies, pepper corns, whole garam masala spices (dry red chilies, pepper corns, kapok buds, star anise, lichen, cardamom, maize, cinnamon stick), coriander seeds, fennel seeds, poppy seeds, and all dry roast them, and make it a powder.
Take boiled eggs and roast it for about 1-2 minutes in oil then season it with red chili powder.
Heat oil in another pan, add mustard seeds, when mustard seeds sizzle.
Then add cumin seeds, shallot paste, and saute it till onions are slightly golden in color.
In the same pan, add curry leaves, turmeric powder, ginger garlic paste, cook it for some time.
Later, add green chilies, coconut powder, tomato puree, chili powder, cook with closed lid for 5 minutes on a slow flame,
Add salt and chettinad masala along with water mix it and cook for some time.
At last, add fried eggs and chopped coriander leaves and switched off the flame.
Serve this hot with naan, chapattis, and rice.
| egg-recipes |
Andey Ka Kutt | 15 mins | Ingredients used in Andey ka kutt
• Ginger garlic paste - 1 tea spoon.
• Fried onions - 1/2 cup.
• Tomato puree - 1 cup.
• Check pea flour - 1 tablespoon.
• Curry leaves - 3 springs.
• Onion seeds (kalonji) - 1/2 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Coriander leaves (chopped) - 1/2 bunch.
• Red chillies - 2 numbers.
• Mint leaves (chopped) - 1/2 bunch.
• Chilli powder - 1+1/2 teaspoons.
• Coriander powder - 1 tablespoons.
• Turmeric powder - 1/4 teaspoons.
• Oil - 2 tablespoons.
• Eggs - 5 numbers.
• Green chillies (chopped) - 3 numbers.
• Salt - to taste.
• Sugar - 1/2 teaspoons. | Take a bowl add turmeric powder, coriander powder, chilli powder, salt, ginger garlic paste, chopped mint leaves, fried onions, chopped coriander leaves and mix properly.
Then add some water to it, make a slurry.
Heat some extra oil in a pan add red chillies, mustard seeds, cumin seeds, kalonji (onion seeds), curry leaves saute it.
To it, add chickpea flour, mix it well and add prepared slurry and tomato puree.
Even add green chillies, add some water, cook this for 10 minutes then adjust the seasoning add some salt, sugar.
At last, add boiled and fried eggs and let it cook for some time then switch off the flame.
Serve this with rice and naan or chapati.
| egg-recipes |
Paneer Egg Shakshuka | 15 mins | Ingredients used in Paneer Egg Shakshuka
• Paneer - 150 grams.
• Egg - 6 number.
• Tomato concasse - 200 grams.
• Thyme - 1 tablespoon.
• Curry powder - 1 tea spoon.
• Salt - to taste.
• Chili powder - 1 tablespoon.
• Garlic chopped - 4 cloves.
• Onion chopped - 1 number.
• Olive oil - 1 tablespoon.
• Parsley - 1 bunch.
• Sugar - pinch.
• Chicken stock - 1/2 cup.
• Mixed herbs - 1/4 tea spoon. | In a plate, add thyme, basil, parsley, salt and mix well. Keep aside.
Heat olive oil in a pan, add chopped onions, garlic and saute till onions are slightly transparent.
Add chili powder, salt, curry powder, thyme, tomato concasse, sugar, chicken stock, paneer in the same pan and let it cook for few minutes, switch off the flame .
Then transfer to the oven proof dish and break the egg and pour on the top of the mixture side by side and sprinkle mixed herbs,
Bake them at 180 degree centigrade for around 10 minutes, sprinkle some parsley.
Serve this with bread, chapatti.
| egg-recipes |
Pancakes | 35 mins | Ingredients used in Pancakes
• Egg - 1 number.
• Oil - as required.
• Honey - as required.
• Salt - to taste.
• Sugar - 2 teaspoons.
• Maida - 1 cup.
• Baking powder - 1 tea spoon.
• Milk - 1 cup. | Take a bowl add maida, salt, baking powder mix well keep it aside.
In another bowl add egg yok, sugar milk and mix well.add this mixture to maida mixture mix well till you get a pouring consistency if required add more milk and oil.
Now take egg white and beat till it becomes puff add this mixture to egg and maida mixture mix well.
Take a tava heat it pour one spoon batter cook both the side.
| egg-recipes |
Omelette | 10 mins | Ingredients used in Omelette
• Coriander leaves (chopped) - 1 springs.
• Eggs - 4 numbers.
• Green chillies - 5 grams.
• Pepper - 1 pinch.
• Salt - 1 pinch.
• Butter - 5 grams.
• Onions (chopped) - 10 grams.
• Tomatoes (chopped) - 10 grams. | Beat the eggs as shown and mix all the ingredients.
Pour this mixture over a hot griddle pan with butter or oil and cook for few minutes.
Flip over cook for few more minutes and serve hot.
| egg-recipes |
Master Class Festive Family Biryani | 60 mins | Ingredients used in MASTER CLASS FESTIVE FAMILY BIRYANI
• For master marinade - - 0.
• Oil (left over oil of fried onions) - as required.
• Bay leaves - 2 numbers.
• Cardamom - 5 numbers.
• Cloves - 5 numbers.
• Cinnamon stick (1 inch piece) - 3 numbers.
• Mace - 2 numbers.
• Nutmeg - 1 number.
• Ginger garlic paste - 1 tablespoon.
• Coriander - 2 bunch.
• Mint - 2 bunch.
• Peppercorns - 1 tea spoon.
• Green chillies - 6 numbers.
• Curd - 500 grams.
• Fried onions - 2 tablespoons.
• Salt - to taste.
• For vegetable biryani - 1 oz.
• Beans (chopped to big pieces) - 4 numbers.
• Carrots (cut to diamond shape) - 3 numbers.
• Potato (cut to diamond shape) - 2 numbers.
• Green peas - 50 grams.
• Lime juice - 2 numbers.
• Mint paste - 1 tea spoon.
• Green chilli paste - 1 tea spoon.
• Shahi jeera - 1/2 tea spoon.
• Kasoori methi - 1/2 tea spoon.
• Almond powder - 1/2 cup.
• Cashew nuts - 7 numbers.
• For egg biryani - 0.
• Crushed pepper - 1/2 tea spoon.
• Lemon juice - 1 number.
• Eggs - 2 numbers.
• For chicken biryani : - 0.
• Chicken - 300 grams.
• Cashew nut powder - 1/4 cup.
• White pepper powder - 1/2 tea spoon.
• Lemon juice - 1 cups.
• For lamb biryani - 0.
• Mutton - 300 grams.
• Raw papaya paste - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Lemon juice - 1 number.
• For khubani ka meetha - 0.
• Khubani - 100 grams.
• Ghee - 2 tablespoons.
• Sugar - 100 grams.
• For biryani : - 0.
• Basmati rice - 2 cups.
• Saffron water - 1 tea spoon.
• Water - as required. | Master Marinade:
Take oil (leftover oil of fried onions) in a bowl and add bay leaves, cardamom, cloves, cinnamon stick, and mace. Grate little nutmeg and add ginger garlic paste, coriander leaves, mint leaves, peppercorn, green chillies, salt and yoghurt. Mix them properly and add crushed fried onions then keep it aside for 30 min.
Vegetable Biryani:
Take beans, carrot, green peas, potatoes and lime juice in a bowl. Add mint paste, green chilli paste, shahi jeera and kasoori methi. Now add the marinade sauce, almond powder and mix well. Fill the tiffin box with this marinade then add cashew nuts and keep it aside.
Egg biryani :
Take 3 full spoons of the marinade in a bowl and add turmeric, crushed pepper, lemon juice. Mix all the ingredients and transfer it to the tiffin box. Now place two scooped potatoes on it and add the leftover marinade in this.
Break two eggs in a bowl and fill the potato with this. Sprinkle crushed pepper on this and just keep it aside.
Chicken Biryani:
Take 3 full spoons of the marinade in a bowl and add cashew nut powder, white pepper powder, and lemon juice. Now add brine chicken pieces and mix properly. Transfer this to the tiffin box.
Lamb biryani:
Take lamb pieces in a bowl and add papaya paste, red chilli powder, and lime juice. Now rub or mix this with your fingers and keep in the fridge for 6 hours torest.
Add 2 spoons of the marinade in this and after mixing transfer this in a tiffin box.
Khubani ka meetha:
Soak khubani in water for 2-3 hours and remove the seeds. Boil them and mash it. Add the same soaked water and sugar then mix it. Keep it aside for a while.
Biryani rice (veg, chicken and lamb):
Soak basmati rice for nearly 30 minutes. Add salt to the boiling water then add shahi jeera and oil (leftover oil of fried onions). Once water starts boiling add soaked rice and just mix it once. When rice is 75% cooked, switch off the flame and take one load of rice to fill in the box of lamb biryani.
Repeat the same process for chicken biryani and tap the box so that the ingredients in it sets well. Add saffron water, ghee, and fried onions for each biryani and then close the lid to keep aside. Add ghee in the sweet. Add kevra water for lamb biryani and rose water for chicken biryani at the end and close the box. Now its time to cook all the recipes in a handi. Fill the surface with rock salt or sand.
Scrape little of salt and place the lamb box first then the rest of the boxes. To build steam in the handi place an aluminium mould in between and fill it with rice water. Now start sealing the handi edges with dough and wet it with little water, then keep the lid on. Place some hot charcoal pieces on the lid and put some weight also.
Let it cook on high flame for 15 minutes, medium flame for 30 minutes and slow flame for 15-20 minutes. After an hour remove the lid with the help of a spoon. Now very carefully with the help of cloth take the boxes out. Time to serve hot biryani with very special khubani ka meetha.
| egg-recipes |
Mayonnaise | 35 mins | Ingredients used in MAYONNAISE
• Egg yolk - 2 number.
• Sugar (optional) - to taste.
• Mustard powder - 1/4 tea spoon.
• Vinegar - 1 tablespoon.
• Pepper powder - 1/2 tea spoon.
• Lime juice - 1/2 tea spoon.
• Salt - 1/2 tea spoon.
• Corn oil - 1 cup. | In a bowl, separate eggs yolk and egg white.
Add sugar, mustard powder, pepper powder, lemon juice, vinegar, salt to the egg yolk and whisk it well.
Slowly add oil continue whisking the egg yolk. [Note:- continuous stirring will avoid curdling to take place]
Thick mayonnaise is ready.
Alternative to curdled mayonnaise:-
Transfer the curdled mixture to another bowl, use this in place of oil and repeat the above mayonnaise preparation. Continuous whisking is the key to get thick mayonnaise.
| egg-recipes |
Mysore Pak | 50 mins | Ingredients used in Mysore Pak
• Water - 1/2 cup.
• Gram flour - 1/2 cup.
• Ghee - 2 cups.
• Sugar - 2 cups.
• Oil - 1/2 cup. | Mix besan gram flour with hot oil and sieve it.
Take sugar in thick bottomed saucer, add water and let it boil to form sugar syrup ( till it comes to a soft ball stage when a drop poured in a water bowl).
Heat oil and ghee (till it melts ) in a pan.
Now add the gram flour gradually to the sugar syrup and stir it all the while so that no lumps are formed.
Then add the above hot ghee and oil mixture to the flour and stir it continuously till the mixture starts bubbling.
Continue this process till all the ghee is consumed and there is a pleasant sweet roasted aroma.
Pour the mixture into a greased tray and Cool a little and cut into squares.
Separate the squares when completely cooled and enjoy your Mysore Pak.
Note:
Keep on low flame while stirring.
Store in an airtight container to retain its freshness and crispness.
| indian-sweet-recipes |
Double Ka Meeta | 35 mins | Ingredients used in Double ka meeta
• Pista - 1/4 cup.
• Lime juice - 4 drops.
• Cahsew nuts - 1/2 cup.
• Ghee or fresh oil - to fry.
• Milk - 500 ml.
• Safron color - 1 pinch.
• Cardamom - 3 numbers.
• Water - 2 cups.
• Sugar - 2 cups.
• Bread - 10 slice.
• Almonds - 1/2 cup.
• Dated - 1/2 cup.
• Raisins - 1/2 cup. | Cut bread into halves of the triangle and let them dry overnight, fry in ghee till golden brown.
Make sugar syrup flavored with cardamom and few drops of lime juice and saffron color.
Make rabdi with milk (slowly boil milk till it is reduced to 1/4).
Take fried bread soak in sugar syrup for few seconds and remove.
Put all nuts and dry fruits over the sweetened bread and pour over rabdi serve warm
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Bombay Karachi Halwa | 60 mins | Ingredients used in Bombay Karachi Halwa
• Corn flour - 50 grams.
• Ghee - 102 grams.
• Lime juice - 1 tea spoon.
• Water - 125 ml.
• Cardamom powder - 1 tea spoon.
• Sugar - 200 grams.
• Yellow color (or of your choice) - pinch.
• Cashew nuts (chopped) - 1/2 cup. | In a pan, add sugar, water, lime juice and let sugar dissolve completely.
When sugar comes to boiling point, remove from flame. Keep aside.
Take corn flour bowl, to it add around 100 ml of water and mix to a nice thin batter.
Add 1/2 teaspoon of ghee into a non-stick pan without switching on the flame of stove, then add corn flour mixture and switchon flame by putting to lowest flame possible.
When it is getting slightly thicken, switch off the flame then add sugar syrup in small quantities and keep mixing it.
After sugar is completely poured to make slightly thicker consistency, switch on flame, then add ghee little by little and keep stirring it.
To it, add pinch of color (of your choice), cardamom powder, when ghee oozes out of the halwa mixture.
At last, add chopped cashew nuts and mix it. switch off the flame.
Let it set for 1 hour by pouring it in serving plate, then cut it into small cubes.
Delicious Bombay Karachi Halwa is now ready to serve.
| indian-sweet-recipes |
Gulab Jamun | 35 mins | Ingredients used in GULAB JAMUN
• Carnation milk powder - 2 cups.
• Sooji - 2 teaspoons.
• Milk just enough to make the dough - as required.
• Shortening - 2 teaspoons.
• Baking powder - 1/2 tea spoon.
• All purpose flour - 2 teaspoons.
• Sugar - 2 cups.
• Oil - 1 to fry.
• Rose water - 2 tablespoons.
• Water - 2 cups.
• Cardamom powder - 1 tea spoon. | In a bowl add sugar and water, lime juice bring it to boil if required add rose water also.
In another bowl add milk powder, shortening mix well then add maida or all purpose flour, baking powder mix well.
Now add the soaked sooji remove the water and mix well.
Now add little by little milk and make into a dough and keep aside for 10minutes.
After 10minutes make the dough into small ball and deep fry them and add to the sugar syrup.
Gulab jamun is ready to serve.
| indian-sweet-recipes |
Patisa Soan Papadi | 60 mins | Ingredients used in Patisa Soan papadi
• Sugar - 2 cups.
• Ghee or dalda - 1+1/2 cup.
• Gram flour - 1 cup.
• Maida - 1 cup.
• Cardadom powder - 1 tea spoon.
• Honey - 2-3 tablespoons. | First, take a nonstick pan add ghee, then gram flour, maida and cook till the raw flavor goes away in a slow flame and keep aside and it should be warm by the time you add sugar.
Now take a small steel containeradd sugar pour very little water and mix well till it is slightly golden in color or as shown in the video once it is done mix the sugar in the ghee mixture and mix as shown in the video till u get nice strings.
Once it is done add almonds or any dry fruits, and put the mixture on a flat base and shape it cut once it is little cold.
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Basic Fruit Custard | 40 mins | Ingredients used in basic fruit custard
• Sugar - 1-1/2 cup.
• Milk - 4 cups.
• Custard poder - 1/2 cup.
• Mix fruits - 500 grams.
• Whipped cream - 100 ml. | Heat milk and in some milk add custard powder and dissolve add sugar to milk and bring it to boil.
Add the custard and milk mixture to boiling milk and mix continuously till it is thick and coats back of spoon cool down add fruits, cream mix it and, serve cold.
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Bottle Gourd Halwa | 30 mins | Ingredients used in Bottle Gourd Halwa
• Seedless white bottle gourd - 2 cup.
• Almonds (sliced) - 6 number.
• Cashewnuts - 5 number.
• Sugar - 1 cup.
• Milk - 500 ml.
• Ghee - 1/2 cup.
• Raisins - 10 number.
• Koya - 1 cup. | Peel and grate bottle gourd.
Take a pan, add ghee, cashew nuts,almonds,raisins, mix it well till they change the colour, then add grated bottle gourd and mix it. Let it cook for about 5 to 10 minutes on aslow flame and keep mixing it.
Then add Milk stir it, if you want to add colour to it, you can add green colour and keep mixing.
Now add sugar to it and mix. Then add Koya to it, keep mixing for 5 minutes.
Bottle Gourd halwa is ready to serve.
| indian-sweet-recipes |
Rasmalai | 30 mins | Ingredients used in Rasmalai
• Blanched almonds, thinly cut into slivers - 5-6 number.
• Green cardamom seed powder or a little rose essence - 1 tea spoon.
• Sugar for rabadi - 4 tablespoons.
• Milk for making rabri - 1000 ml.
• Water - 6 cups.
• Sugar - 1 cup.
• Soft paneer made from milk - 1000 ml. | Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
Boil water, add 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly. Knead paneer until very smooth with in the cloth . Make into walnut sized balls, flattening them a little, like a peda or a small burger.
Adding to boiling water/sugar water and boil at high flame and the rasgullas will be ready in 10 min
Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds.
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Appam | 25 mins | Ingredients used in appam
• Water - as required.
• Dry yeast - 2 grams.
• Sugar - 2 teaspoons.
• Coconut grated fresh - 1 cup.
• Rice - 1-1/2 cup.
• Oil - 1 tablespoon. | Soak rice for 6hrs and blend in the blender by adding grated coconut, sugar to a fine paste.
Take warm water, add dry yeast and mix well then add to the batter and keep it for overnight.
Once the batter is fermented take appam tawa rub oil and pour the batterthen rotate and cover with the lid once it is done remove, repeat the same.
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Rava Laddu Suji Semolina | 45 mins | Ingredients used in RAVA LADDU SUJI SEMOLINA
• Rasins - 10 numbers.
• Cashew nuts - 10 numbers.
• Coconut (grated ) - 1/4 cup.
• Milk (optional) - 2 tablespoons.
• Cardamom powder - 1 tea spoon.
• Sugar - 3/4 cup.
• Ghee - 2 tablespoons.
• Semolina (suji/rava) - 1 cup.
• Chironji (optional) - 10 grams. | Take a pan add Ghee then add all dry fruits let they change the color little bit.
Now add grated coconut fresh then add semolina and saute them on very low flame till it changes into brown color.
Add Sugar and keep mixing in very low flame for 3 minutes then switch off the flame and add milk to it keep mixing.
Lastly add Cardamom powder mix well and transfer it to a plate.
Take that laddu mixture into your hand and make small dumplings and let it dry for 2hrs.
Your laddus are ready.
| indian-sweet-recipes |
Rava Cake Basbousa | 70 mins | Ingredients used in Rava Cake Basbousa
• Saffron - 1/2 grams.
• Milk - 1 cup.
• Egg - 1 numbers.
• Butter (melted) - 110 grams.
• Baking powder - 1 tea spoon.
• Sugar - 3/4 cup.
• All purpose flour - 1/2 cup.
• Desiccated coconut - 1+1/2 cup.
• Semolina (rava) - 1+1/4 cup.
• Almond essence - 3 drops.
• Sugar for syrup - 1+1/2 cup.
• Water for syrup - 1+1/2 cup.
• Lemon juice for syrup - 1/2 tea spoon.
• Rose water - 1 tea spoon. | Take a bowl, add semolina (rava), desiccated coconut, all purpose flour, sugar, baking powder, butter, egg, milk with saffron, almond essence, mix this like a soft dough.
Put the dough into oven proof casserole then level it off, pre cut the top of the basbousa,
Bake them at 190 centigrade for 40 minutes till golden colour on top.
For Sugar syrup:
Heat a pan, add sugar, water, lemon juice cook it for 5 minutes and add rose water,
Pour the sugar syrup on the top of the basbousa and arrange the almonds on the diamond cut.
Put this in the oven for another 15 minutes then give cuts on earlier gashes.
DeliciousRava Cake Basbousa is now ready to serve.
| indian-sweet-recipes |
Jalebi | 45 mins | Ingredients used in Jalebi
• Water - as required.
• Sugar - 1 cup.
• Saffron colour - pinch.
• Oil - 1 tablespoon.
• Curd - 1 cup.
• Cornflour - 30 grams.
• Maida/all purpose flour - 100 grams.
• Lemon juice - 1 tea spoon.
• Oil - as required. | Take a bowl add curd, mix well then add maida, cornflour and mix well to avoid lumps.
To it now add food color, hot oil and mix it again. The batter should be pouring consistency set aside for 24 hours to ferment.
Prepare sugar syrup of 1 thread consistency by using sugar, water. Later add lime juice few drops in the syrup and keep it aside.
Lemon juice is to prevent crystallization so just a few drops.
Heat oil to fry jalebi, take a Ziploc bag make a hole and pour the batter so that it can pass through it. After thatpour the batter in the hot oil, fry at a very low flame till golden brown color.
Then remove from the oil drain the oil, immediately dip in the sugar syrup for a minute and remove in a plate and serve it.
| indian-sweet-recipes |
Carrot Halwa | 35 mins | Ingredients used in Carrot Halwa
• Ghee (clarified butter) - 2 teaspoons.
• Casewnuts - 1 tablespoon.
• Cardamoms (skinned and crushed fine) - 2 number.
• Carrots (grated finely) - 4 cup.
• Milk - 4 cup.
• Sugar - 1 cup.
• Curdled milk or ricotta cheese - 3 tablespoons.
• Almonds (chopped) - 1 tablespoon.
• Raisins - 1 tea spoon. | Roast dry fruits in ghee and keep aside.
Grate and cook the carrots by pouring milk in an open pan on low flame,with constant stirring.
When carrot is cooked, add sugar and cook untilit gets to a slightly thicker consistency.
Then add curdled milk or koya and cook for few more minutes with constant stirring.
Serve it either chilled or hot.
| indian-sweet-recipes |
Kajjikaya | 30 mins | Ingredients used in KajjiKaya
• Maida (all-purpose flour) - 1 cup.
• Sugar - 1 cup.
• Sooji (semolina) - 1 cup.
• Oil - as required.
• Raisens - 10 number.
• Cashewnuts - 10 number.
• Water - as required.
• Ghee - 2 tablespoons.
• Grated coconut fresh or dry - 1 cup.
• Koya - half cup.
• Cardamom powder - 1/4 tea spoon. | In a bowl add maida, ghee mix well then add little water and make a dough.
Take a pan add ghee, cashewnuts, raisins saute them and then add Sooji roast for some then add coconut grated roast till it changes colour to slight golden brown,then add koya, sugar, cardomon powder mix well and keep it a side.
Now take the dough make a small thin puris stuf the mixture and spread water at the edges and press the edges and make as shape at the edges make all and keep it a side.Now take a pan add oil to fry, deep fry these stuffed kajjikaya and remove when it is slight golden brown colour.
| indian-sweet-recipes |
Jangri | 35 mins | Ingredients used in Jangri
• Saffron color - 1 pinch.
• Oil - to fry.
• Sugar - 2 cups.
• Rice flour - 1 tablespoon.
• Urad dal/split black gram - 1 cup.
• Water - 1 cup.
• Lime juice - 1 tablespoon. | Wash and soak the dal for at least 1 hour.
Drain the water and grind to a very fine paste till the consistency of glue sticking add saffron color and rice flour if needed add to ziplock bag and pipe it into a slightly hot oil.
Put them into sugar syrup as shown for not more than few minutesserve hot.
| indian-sweet-recipes |