CHELAKKI- A TAPIOCA-SARDINE FISH SPICY GRAVY
INGREDIENTS
TAPIOCA- 1/2 KG
SARDINES- /CHALA/MATHI FISH - 1/2 KG
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1TABLESPOON
SALT
SHALLOTS- 5-8, CRUSHED
GREEN CHILLIES-3-4
CURRY LEAVES- 1- 2 SPRIGS
WATER
OIL
KUDAMPULI-/ GAMBOOGE- 3-4 PIECES
PREPARATION
COOK TAPIOCA WITH 1/2 TABLESPOON TURMERIC POWDER AND SALT
HEAT OIL IN A PAN
SAUTE CRUSHED SHALLOTS
FRY TURMERIC POWDER AND RED CHILLY POWDER TILL RAW SMELL GOES
ADD GREEN CHILLIES AND CURRY LEAVES
FRY FOR 1-2 MINUTES
NOW ADD 1 CUP WATER AND SALT TO COOK SARDINES
WHEN FISH IS COOKED ADD GAMBOOGE AND COOKED TAPIOCA
MIX WELL
COOK INTO A THICK GRAVY
Saturday, 8 December 2012
EASY KOORKKA UPPERI / CHINESE POTATO UPPERI
EASY KOORKKA UPPERI / CHINESE POTATO UPPERI
INGREDIENTS
KOORKKA - 1 CUP
DRIED RED CHILLIES- 4
SHALLOTS-5 -8
SALT
CURRY LEAVES- 1 SPRIG
WATER
OIL- 2 TABLESPOONS
PREPARATION
COOK KOORKKA WITH SALT, TURMERIC POWDER AND WATER IN A PRESSURE COOKER WELL
CRUSH SHALLOTS AND DRY RED CHILLIES WELL
TAKE A KADAI. ADD OIL. FRY CRUSHED SHALLOTS AND DRIED RED CHILLIES. ADD CURRY LEAVES . ADD THE COOKED KOORKKA . ALLOW IT TO MIX WELL
INGREDIENTS
KOORKKA - 1 CUP
DRIED RED CHILLIES- 4
SHALLOTS-5 -8
SALT
CURRY LEAVES- 1 SPRIG
WATER
OIL- 2 TABLESPOONS
PREPARATION
COOK KOORKKA WITH SALT, TURMERIC POWDER AND WATER IN A PRESSURE COOKER WELL
CRUSH SHALLOTS AND DRY RED CHILLIES WELL
TAKE A KADAI. ADD OIL. FRY CRUSHED SHALLOTS AND DRIED RED CHILLIES. ADD CURRY LEAVES . ADD THE COOKED KOORKKA . ALLOW IT TO MIX WELL
ARABIC GULF SPICE MIX- ARABIC BAHARAT
ARABIC GULF SPICE MIX- ARABIC BAHARAT
INGREDIENTS
BLACK PEPPER CORNS- 100GRAMS
DRIED RED CHILLIES- 50 G
OR
(PAPRIKA- 100 G)
CINNAMON-10G
CORIANDER SEEDS- 100 G
CUMIN SEEDS- 100 G
CLOVES- 2G
NUTMEG- 5 G
CARDAMOM SEEDS-6 G
TURMERIC - 30 G
PREPARATION
MIX ALL THE SPICES AND BLEND WELL INTO A POWDER
STORE IT IN AN AIR TIGHT CONTAINER
INGREDIENTS
BLACK PEPPER CORNS- 100GRAMS
DRIED RED CHILLIES- 50 G
OR
(PAPRIKA- 100 G)
CINNAMON-10G
CORIANDER SEEDS- 100 G
CUMIN SEEDS- 100 G
CLOVES- 2G
NUTMEG- 5 G
CARDAMOM SEEDS-6 G
TURMERIC - 30 G
PREPARATION
MIX ALL THE SPICES AND BLEND WELL INTO A POWDER
STORE IT IN AN AIR TIGHT CONTAINER
FISH PUTTU- SHREDDED FISH FRY
FISH PUTTU- SHREDDED FISH FRY
INGREDIENTS
FISH -1/2 KG
ONION- 1; FINELY CHOPPED
GARLIC- 8-9 CLOVES; FINELY CHOPPED
GINGER- 1 INCH PIECE ,FINELY CHOPPED
GREEN CHILLIES- 3-4; FINELY CHOPPED
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES-FOR GARNISHING
OIL-3 TABLESPOON
SALT
TURMERIC POWDER- 2 TABLESPOONS
MUSTARD- 1 TABLESPOON
URID DAL/ BLACK GRAM- 1 TABLESPOON
PREPARATION
STEAM THE FISH UNTIL IT IS WELL COOKED
SHRED INTO SMALL PIECES
REMOVE BONE IF PRESENT
OR YOU CAN COOK IT IN LITTLE WATER WITH SALT , LITTLE CHILLI POWDER AND TURMERIC POWDER
HEAT OIL IN A PAN
SPLUTTER MUSTARD AND BLACK GRAM
ADD CHOPPED ONION
FRY UNTIL GOLDEN BROWN
ADD CHOPPED GINGER, GARLIC, GREEN CHILLIES
FRY FOR 2-5 MINUTES
NOW ADD CURRY LEAVES, TURMERIC POWDER, SSALT
MIX WELL
ADD SHREDDED FISH
MIX WELL
COOK IN LOW FLAME FOR 5-10 MINUTES
GARNISH WITH CORIANDER LEAVES
INGREDIENTS
FISH -1/2 KG
ONION- 1; FINELY CHOPPED
GARLIC- 8-9 CLOVES; FINELY CHOPPED
GINGER- 1 INCH PIECE ,FINELY CHOPPED
GREEN CHILLIES- 3-4; FINELY CHOPPED
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES-FOR GARNISHING
OIL-3 TABLESPOON
SALT
TURMERIC POWDER- 2 TABLESPOONS
MUSTARD- 1 TABLESPOON
URID DAL/ BLACK GRAM- 1 TABLESPOON
PREPARATION
STEAM THE FISH UNTIL IT IS WELL COOKED
SHRED INTO SMALL PIECES
REMOVE BONE IF PRESENT
OR YOU CAN COOK IT IN LITTLE WATER WITH SALT , LITTLE CHILLI POWDER AND TURMERIC POWDER
HEAT OIL IN A PAN
SPLUTTER MUSTARD AND BLACK GRAM
ADD CHOPPED ONION
FRY UNTIL GOLDEN BROWN
ADD CHOPPED GINGER, GARLIC, GREEN CHILLIES
FRY FOR 2-5 MINUTES
NOW ADD CURRY LEAVES, TURMERIC POWDER, SSALT
MIX WELL
ADD SHREDDED FISH
MIX WELL
COOK IN LOW FLAME FOR 5-10 MINUTES
GARNISH WITH CORIANDER LEAVES
EGG PARATHA/ BAIDA ROTI
EGG PARATHA/ BAIDA ROTI
INGREDIENTS
FOR DOUGH
WHEAT FLOUR- 2 CUPS
WATER-3/4 TO 1 CUP
GHEE/OIL- 1 TABLESPOON
SALT
MIX ALL THE INGREDIENTS
MAKE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE
MAKE A SMOOTH DOUGH
COVER WITH A WET CLOTH
KEEP ASIDE
FOR THE EGG MIXTURE
EGGS-3
ONION-1; FINELY SLICED
GINGER-1 /2 INCH PIIECE; FINELY CHOPPED
CORIANDER LEAVES- 2 TABLESPOONS; FINELY CHOPPED
CELERY- 1 TABLESPOON; FINELY CHOPPED
RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT
BREAK THE EGGS IN A BOWL
ADD ALL THE INGREDIENTS
MIX WELL
FINAL PREPARATION OF PARATHA
MAKE BALLS OUT OF DOUGH
ROLL IT INTO CHAPPATI
HEAT A PAN
PUT A CHAPPATI
NOW TURN AFTER 1 -2 SECONDS
WHEN IT IS HALF COOKED, POUR 3-4 TABLESPOON OF EGG MIXTURE ON IT
WHEN THE LOWER END OF CHAPPATI IS COOKED , THAT IS BROWN SPOTS BEGIN TO APPEAR, TURN IT
ALLOW THE EGG MIXTURE TO BE COOKED
NOW TURN AGAIN TO ALLOW BOTH SIDES TO BE COOKED WELL OR BROWNED WELL
POUR ENOUGH GHEE OR OIL ON BOTH SIDES
INGREDIENTS
FOR DOUGH
WHEAT FLOUR- 2 CUPS
WATER-3/4 TO 1 CUP
GHEE/OIL- 1 TABLESPOON
SALT
MIX ALL THE INGREDIENTS
MAKE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE
MAKE A SMOOTH DOUGH
COVER WITH A WET CLOTH
KEEP ASIDE
FOR THE EGG MIXTURE
EGGS-3
ONION-1; FINELY SLICED
GINGER-1 /2 INCH PIIECE; FINELY CHOPPED
CORIANDER LEAVES- 2 TABLESPOONS; FINELY CHOPPED
CELERY- 1 TABLESPOON; FINELY CHOPPED
RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT
BREAK THE EGGS IN A BOWL
ADD ALL THE INGREDIENTS
MIX WELL
FINAL PREPARATION OF PARATHA
MAKE BALLS OUT OF DOUGH
ROLL IT INTO CHAPPATI
HEAT A PAN
PUT A CHAPPATI
NOW TURN AFTER 1 -2 SECONDS
WHEN IT IS HALF COOKED, POUR 3-4 TABLESPOON OF EGG MIXTURE ON IT
WHEN THE LOWER END OF CHAPPATI IS COOKED , THAT IS BROWN SPOTS BEGIN TO APPEAR, TURN IT
ALLOW THE EGG MIXTURE TO BE COOKED
NOW TURN AGAIN TO ALLOW BOTH SIDES TO BE COOKED WELL OR BROWNED WELL
POUR ENOUGH GHEE OR OIL ON BOTH SIDES
KUBOOS VADA- A LEFT OVER RECIPE
KUBOOS VADA- A LEFT OVER RECIPE
INGREDIENTS
KUBOOS/ ARABIC BREAD - 1-2 ; BIG, POWDERED
RICE FLOUR- 2 TABLESPOON
BAKING POWDER- A PINCH
SALT
SHALLOTS- 4-5 CHOPPED
GREEN CHILLIES-3; CHOPPED
GINGER- 1 INCH PIECE- CHOPPED
CURRY LEAVES- 1-2 SPRIGS
CORIANDER LEAVES- FEW
OIL
PREPARATION
MIX ALL THE INGREDIENTS IN A BOWL EXCEPT OIL
PREPARE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE
MAKE BALLS OUT OF IT
PRESS IT IN YOUR PALM
DEEP FRY IN OIL
INGREDIENTS
KUBOOS/ ARABIC BREAD - 1-2 ; BIG, POWDERED
RICE FLOUR- 2 TABLESPOON
BAKING POWDER- A PINCH
SALT
SHALLOTS- 4-5 CHOPPED
GREEN CHILLIES-3; CHOPPED
GINGER- 1 INCH PIECE- CHOPPED
CURRY LEAVES- 1-2 SPRIGS
CORIANDER LEAVES- FEW
OIL
PREPARATION
MIX ALL THE INGREDIENTS IN A BOWL EXCEPT OIL
PREPARE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE
MAKE BALLS OUT OF IT
PRESS IT IN YOUR PALM
DEEP FRY IN OIL
Thursday, 6 December 2012
BRINJAL CURRY
BRINJAL CURRY
INGREDIENTS
BRINJAL - 4; MEDIUM SIZED; CUT INTO 2 INCH PIECES
GINGER- 1 INCH PIECE
GREEN CHILLIES- 3
CORIANDER LEAVES- 1 TABLESPOON
TAMARIND JUICE- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
CHANA DAAL- 1/2 TABLESPOON
URID DAL/ BLACK GRAM- 1/2 TABLESPOON
MUSTARD- 1/2 TABLESPOON
CUMIN SEEDS- 1/2 TABLESPOON
DRIED RED CHILLIES-3
OIL- 4 TABLESPOONS
SALT
PREPARATION
GRIND GINGER, GREEN CHILLIES AND CORIANDER LEAVES INTO A FINE PASTE
HEAT OIL IN A THICK PAN
SAUTE CHANA DAL, URID DAL, MUSTARD , CUMIN SEEDS AND DRIED RED CHILLIES
PUT BRINJAL PIECES, TURMERIC POWDER AND SALT
FRY FOR A WHILE
COVER PAN WITH A LID
WHEN BRINJAL IS HALF COOKED, ADD TAMARIND JUICE, GINGER PASTE
MIX WELL
CLOSE WITH A LID
STIRR OCCASIONALLY
GARNISH WITH CORIANDER LEAVES
INGREDIENTS
BRINJAL - 4; MEDIUM SIZED; CUT INTO 2 INCH PIECES
GINGER- 1 INCH PIECE
GREEN CHILLIES- 3
CORIANDER LEAVES- 1 TABLESPOON
TAMARIND JUICE- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
CHANA DAAL- 1/2 TABLESPOON
URID DAL/ BLACK GRAM- 1/2 TABLESPOON
MUSTARD- 1/2 TABLESPOON
CUMIN SEEDS- 1/2 TABLESPOON
DRIED RED CHILLIES-3
OIL- 4 TABLESPOONS
SALT
PREPARATION
GRIND GINGER, GREEN CHILLIES AND CORIANDER LEAVES INTO A FINE PASTE
HEAT OIL IN A THICK PAN
SAUTE CHANA DAL, URID DAL, MUSTARD , CUMIN SEEDS AND DRIED RED CHILLIES
PUT BRINJAL PIECES, TURMERIC POWDER AND SALT
FRY FOR A WHILE
COVER PAN WITH A LID
WHEN BRINJAL IS HALF COOKED, ADD TAMARIND JUICE, GINGER PASTE
MIX WELL
CLOSE WITH A LID
STIRR OCCASIONALLY
GARNISH WITH CORIANDER LEAVES
FISH KABOBS- A PAKISTANI RECIPE
FISH KABOBS- A PAKISTANI RECIPE
INGREDIENTS
FISH - 1/2 KG
BROWN ONION-2 GRINDED
GREEN CHILLIES- 2-3 CHOPPED
CORIANDER LEAVES- CHOPPED
CUMIN SEEDS- 1 TABLESPOON
GINGER- GARLIC PASTE- 1 TABLESPOON
CHANA FLOUR/CHICK PEAS FLOUR- 1 TABLESPOON
RED CHILLI POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
SALT
EGG-1
PREPARATION
BOIL AND MASH FISH
MIX ALL THE INGREDIENTS AND FISH
SHAPE INTO KABAB
SHALLOW FRY
INGREDIENTS
FISH - 1/2 KG
BROWN ONION-2 GRINDED
GREEN CHILLIES- 2-3 CHOPPED
CORIANDER LEAVES- CHOPPED
CUMIN SEEDS- 1 TABLESPOON
GINGER- GARLIC PASTE- 1 TABLESPOON
CHANA FLOUR/CHICK PEAS FLOUR- 1 TABLESPOON
RED CHILLI POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
SALT
EGG-1
PREPARATION
BOIL AND MASH FISH
MIX ALL THE INGREDIENTS AND FISH
SHAPE INTO KABAB
SHALLOW FRY
FISH VEGETABLE DELUXE- A PAKISTANI RECIPE
FISH VEGETABLE DELUXE- A PAKISTANI RECIPE
INGREDIENTS
FISH-CAT FISH / TILAPIA- 1 KG
GREEN PEAS- 1/2 CUP
CARROTS- 1/2 CUP; SLICED
FRENCH BEANS- 1/2 CUP; SLICED
CORN - 1/2 CUP
TOMATOES- 1/2 KG; THINLY SLICED
GINGER- GARLIC PASTE- 1 TABLESPOON
OIL- 3/4- 1 CUP
SALT
RED CHILLY POWDER
CUMIN SEEDS- 1/2 TABLESPOON
FENUGREEK SEEDS - A PINCH
FENNEL SEEDS- A PINCH
DRIED RED CHILLIES- 2-3
KALONJI/ BLACK CUMIN SEEDS/ KARINJEERAKAM- 1/2 TABLESPOON
KARI PATTA/ BAY LEAVES- 3-4
FOR MARINATING FISH
BLACK PEPPER POWDER
LEMON JUICE
SALT
PREPARATION
CUT FISH INTO SMALL FINGERS
MARINATE FISH WITH BLACK PEPPER POWDER, LEMON JUICE AND SALT
LEAVE IT FOR 15 MINUTES
GREASE THE PAN
COOK FISHTILL BROWN
HEAT OIL IN A PAN
ADD ONION, FENUGREEK SEEDS, CUMIN SEEDS AND RED CHILLIES
FRY TILL ONION IS BROWN
NOW ADD KARI PATTA
FRY FOR A MINUTE
ADD TOMATOES, GINGER- GARLIC PASTE ,, RED CHILLI POWDER AND SALT
COOK TILL OIL SEPARATES
ADD VEGETABLES AND WATER
COOK IN LOW FLAME
WHEN VEGETABLES ARE COOKED AND WATER DISAPPEARS ,
ADD FRIED FISH
ADD KALONJI AND FENNEL SEEDS
COOK IN LOW FLAME FOR 5-10 MINUTES
INGREDIENTS
FISH-CAT FISH / TILAPIA- 1 KG
GREEN PEAS- 1/2 CUP
CARROTS- 1/2 CUP; SLICED
FRENCH BEANS- 1/2 CUP; SLICED
CORN - 1/2 CUP
TOMATOES- 1/2 KG; THINLY SLICED
GINGER- GARLIC PASTE- 1 TABLESPOON
OIL- 3/4- 1 CUP
SALT
RED CHILLY POWDER
CUMIN SEEDS- 1/2 TABLESPOON
FENUGREEK SEEDS - A PINCH
FENNEL SEEDS- A PINCH
DRIED RED CHILLIES- 2-3
KALONJI/ BLACK CUMIN SEEDS/ KARINJEERAKAM- 1/2 TABLESPOON
KARI PATTA/ BAY LEAVES- 3-4
FOR MARINATING FISH
BLACK PEPPER POWDER
LEMON JUICE
SALT
PREPARATION
CUT FISH INTO SMALL FINGERS
MARINATE FISH WITH BLACK PEPPER POWDER, LEMON JUICE AND SALT
LEAVE IT FOR 15 MINUTES
GREASE THE PAN
COOK FISHTILL BROWN
HEAT OIL IN A PAN
ADD ONION, FENUGREEK SEEDS, CUMIN SEEDS AND RED CHILLIES
FRY TILL ONION IS BROWN
NOW ADD KARI PATTA
FRY FOR A MINUTE
ADD TOMATOES, GINGER- GARLIC PASTE ,, RED CHILLI POWDER AND SALT
COOK TILL OIL SEPARATES
ADD VEGETABLES AND WATER
COOK IN LOW FLAME
WHEN VEGETABLES ARE COOKED AND WATER DISAPPEARS ,
ADD FRIED FISH
ADD KALONJI AND FENNEL SEEDS
COOK IN LOW FLAME FOR 5-10 MINUTES
Tuesday, 4 December 2012
BANANA NAN / BANANA ROTI -A THAILAND RECIPE
BANANA NAN / BANANA ROTI-
A THAILAND RECIPE
INGREDIENTS
WHITE FLOUR- 2 CUPS
OIL- 3 TABLESPOONS
SALT
WATER- 1 CUP
BANANA-1; SLICED
SWEETENED CONDENSED MILK
PREPARATION
MIX WHEAT FLOUR AND SALT WELL
NOW ADD WATER AND OIL
KNEAD WELL TO FORM A SMOOTH DOUGH
KEEP ASIDE FOR 20 TO 30 MINUTES
NOW MAKE MEDIUM SIZED BALLS OUT OF DOUGH
ROLL OUT EACH BALL WITH A ROLLING PIN LIKE CHAPPATI
HEAT A PAN
PLACE THE CHAPPATI ON A HEAT PAN
PLACE BANANA IN THE MIDDLE OF CHAPPATI
CAREFULLY FOLD THE SIDES OF CHAPPATI TO MAKE A SQUARE
NOW COOK BOTH SIDES UNTIL GOLDEN BROWN
YOU CAN SLICE IT AND POUR CONDENSED MILK OVER IT BEFORE SERVING
A THAILAND RECIPE
INGREDIENTS
WHITE FLOUR- 2 CUPS
OIL- 3 TABLESPOONS
SALT
WATER- 1 CUP
BANANA-1; SLICED
SWEETENED CONDENSED MILK
PREPARATION
MIX WHEAT FLOUR AND SALT WELL
NOW ADD WATER AND OIL
KNEAD WELL TO FORM A SMOOTH DOUGH
KEEP ASIDE FOR 20 TO 30 MINUTES
NOW MAKE MEDIUM SIZED BALLS OUT OF DOUGH
ROLL OUT EACH BALL WITH A ROLLING PIN LIKE CHAPPATI
HEAT A PAN
PLACE THE CHAPPATI ON A HEAT PAN
PLACE BANANA IN THE MIDDLE OF CHAPPATI
CAREFULLY FOLD THE SIDES OF CHAPPATI TO MAKE A SQUARE
NOW COOK BOTH SIDES UNTIL GOLDEN BROWN
YOU CAN SLICE IT AND POUR CONDENSED MILK OVER IT BEFORE SERVING
POTATO MASALA FILLED CHAPPATI
POTATO MASALA FILLED CHAPPATI
INGREDIENTS
WHEAT FLOUR- 2 CUPS
WATER- 1 CUP
OIL- 1-2 TABLESPOONS
SALT
MIX ALL THE INGREDIENTS WELL
KNEAD WELL TO FORM A SMOOTH DOUGH
KEEP ASIDE FOR 10 MINUTES
POTATO- 1-2; COOKED AND MASHED
SALT
CORIANDER LEAVES- CHOPPED
GREEN CHILLIES-2-3;CUT INTO PIECES
PREPARATION
PEEL COOKED POTATOES AND MASH LIGHTLY
ADD SALT, CORIANDER LEAVES AND CHILLIES
MASH TOGETHER
MAKE BALLS OUT OF CHAPPATI DOUGH
PRESS 2 CHAPPATIS
PUT A BALL OF POTATO MASALA ON ONE CHAPPATI
PUT ANOTHER CHAPPATI ABOVE IT
AGAIN PRESS
FRY IT LIKE A CHAPPATI
INGREDIENTS
WHEAT FLOUR- 2 CUPS
WATER- 1 CUP
OIL- 1-2 TABLESPOONS
SALT
MIX ALL THE INGREDIENTS WELL
KNEAD WELL TO FORM A SMOOTH DOUGH
KEEP ASIDE FOR 10 MINUTES
POTATO- 1-2; COOKED AND MASHED
SALT
CORIANDER LEAVES- CHOPPED
GREEN CHILLIES-2-3;CUT INTO PIECES
PREPARATION
PEEL COOKED POTATOES AND MASH LIGHTLY
ADD SALT, CORIANDER LEAVES AND CHILLIES
MASH TOGETHER
MAKE BALLS OUT OF CHAPPATI DOUGH
PRESS 2 CHAPPATIS
PUT A BALL OF POTATO MASALA ON ONE CHAPPATI
PUT ANOTHER CHAPPATI ABOVE IT
AGAIN PRESS
FRY IT LIKE A CHAPPATI
ALOO PANEER- A DIFFERENT TASTE A COTTAGE CHEESE AND POTATO RECIPE`
ALOO PANEER- A DIFFERENT TASTE
A COTTAGE CHEESE AND POTATO RECIPE`
INGREDIENTS
ONIONS-3
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-2 CLOVES
POTATO- 1/2 KG
PANEER-2 CUPS
RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON
SALT
OIL
WATER- 1 1/4 CUP
PREPARATION
PEEL POTATOES
CUT INTO CUBES
DEEP FRY IN OIL TILL COOKED WELL
PREPARING PANEER
CRUMBLE 1 CUP PANEER
HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN
FINAL PREPARATION
HEAT OIL IN A WOK
SAUTE CHOPPED ONION, GINGER AND GARLIC UNTIL BROWN
ADD CHOPPED TOMATOES
ADD ALL POWDERS AND SALT
NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES
ADD THE POTATOES
STIR WELL
ADD FRIED PANEER
BOIL FOR 5 MINUTES
YOU CAN ALSO ADD 1/4 CUP FRESH CREAM
GARNISH WITH CORIANDER LEAVES
A COTTAGE CHEESE AND POTATO RECIPE`
INGREDIENTS
ONIONS-3
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-2 CLOVES
POTATO- 1/2 KG
PANEER-2 CUPS
RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON
SALT
OIL
WATER- 1 1/4 CUP
PREPARATION
PEEL POTATOES
CUT INTO CUBES
DEEP FRY IN OIL TILL COOKED WELL
PREPARING PANEER
CRUMBLE 1 CUP PANEER
HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN
FINAL PREPARATION
HEAT OIL IN A WOK
SAUTE CHOPPED ONION, GINGER AND GARLIC UNTIL BROWN
ADD CHOPPED TOMATOES
ADD ALL POWDERS AND SALT
NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES
ADD THE POTATOES
STIR WELL
ADD FRIED PANEER
BOIL FOR 5 MINUTES
YOU CAN ALSO ADD 1/4 CUP FRESH CREAM
GARNISH WITH CORIANDER LEAVES
ALOO PANEER- A COTTAGE CHEESE AND POTATO RECIPE`
ALOO PANEER-
A COTTAGE CHEESE AND POTATO RECIPE`
INGREDIENTS
FOR BASE
SHALLOTS- 7
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-4-5 CLOVES
WATER- 1 CUP
BLEND ALL THESE INGREDIENTS IN A MIXER
BLEND WELL
POTATO- 1/2 KG
PANEER-2 CUPS
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON
SALT
OIL
WATER- 1 1/4 CUP
PREPARATION
PEEL POTATOES
BOIL AND MASH IT INTO SMALL PIECES
PREPARING PANEER
CRUMBLE 1 CUP PANEER
HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN
FINAL PREPARATION
HEAT BASE MIXTURE IN A WOK FOR 3 MINUTES
ADD ALL POWDERS AND SALT
NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES
ADD THE POTATOES
STIR WELL
ADD FRIED PANEER
BOIL FOR 5 MINUTES
GARNISH WITH CORIANDER LEAVES
A COTTAGE CHEESE AND POTATO RECIPE`
INGREDIENTS
FOR BASE
SHALLOTS- 7
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-4-5 CLOVES
WATER- 1 CUP
BLEND ALL THESE INGREDIENTS IN A MIXER
BLEND WELL
POTATO- 1/2 KG
PANEER-2 CUPS
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON
SALT
OIL
WATER- 1 1/4 CUP
PREPARATION
PEEL POTATOES
BOIL AND MASH IT INTO SMALL PIECES
PREPARING PANEER
CRUMBLE 1 CUP PANEER
HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN
FINAL PREPARATION
HEAT BASE MIXTURE IN A WOK FOR 3 MINUTES
ADD ALL POWDERS AND SALT
NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES
ADD THE POTATOES
STIR WELL
ADD FRIED PANEER
BOIL FOR 5 MINUTES
GARNISH WITH CORIANDER LEAVES
HOME MADE PANEER
HOME MADE PANEER
INGREDIENTS
MILK-2 LITER
VINEGAR-1/3 CUP
COTTON /MUSLIN CLOTH-1
PREPARATION
BOIL THE MILK IN A PAN
WHEN BOILING, ADD VINEGAR
WAIT FOR THE MILK TO CURDLE COMPLETELY
REMOVE FROM FLAME
KEEP ASIDE FOR 10 MINUTES
STRAIN IT THROUGH A MUSLIN / COTTON CLOTH
TIGHT IT WITH A TIGHT KNOT
WHEN ALL THE WATER IS DRAINED FROM IT , UNWRAP
SHAPE IT INTO A LARGE RECTANGULAR BLOCK
WRAP IT PROPERLY
REFRIGERATE OVERNIGHT
CUT IT INTO CUBES
INGREDIENTS
MILK-2 LITER
VINEGAR-1/3 CUP
COTTON /MUSLIN CLOTH-1
PREPARATION
BOIL THE MILK IN A PAN
WHEN BOILING, ADD VINEGAR
WAIT FOR THE MILK TO CURDLE COMPLETELY
REMOVE FROM FLAME
KEEP ASIDE FOR 10 MINUTES
STRAIN IT THROUGH A MUSLIN / COTTON CLOTH
TIGHT IT WITH A TIGHT KNOT
WHEN ALL THE WATER IS DRAINED FROM IT , UNWRAP
SHAPE IT INTO A LARGE RECTANGULAR BLOCK
WRAP IT PROPERLY
REFRIGERATE OVERNIGHT
CUT IT INTO CUBES
SWEET MANGA/RAW MANGO PACHADI
SWEET MANGA/RAW MANGO PACHADI
INGREDIENTS
RAW MANGO- 1
GRATED JAGGERY- 3/4 -1 CUP
MUSTARD SEEDS- 1 TABLESPOON
TURMERIC POWDER- A PINCH
SALT-
DRIED RED CHILLY- 1-2 (OPTIONAL)
OIL- 2-3 TABLESPOONS
PREPARATION
PEEL SKIN FROM MANGOES
CUT INTO SMALL PIECES
BOIL 1 CUP OF WATER IN A PAN
ADD GRATED JAGGERY
BOIL TILL IT DISSOLVES IN WATER
STRAIN IT
HEAT OIL IN A PAN
ADD MUSTARD AND DRIED RED CHILLIES
WHEN IT SPLUTTERS ADD CUT MANGOES
STIR GENTLY FOR A FEW SECONDS
NOW ADD TURMERIC POWDER
ADD 1 CUP OF WATER
CLOSE WITH A LID
COOK TILL MANGO IS COOKED; STIRRING OCCASIONALLY
NOW ADD JAGGERY WATER
NOW COOK IT IN LOW FLAME TILL THE PACHADI THICKENS
INGREDIENTS
RAW MANGO- 1
GRATED JAGGERY- 3/4 -1 CUP
MUSTARD SEEDS- 1 TABLESPOON
TURMERIC POWDER- A PINCH
SALT-
DRIED RED CHILLY- 1-2 (OPTIONAL)
OIL- 2-3 TABLESPOONS
PREPARATION
PEEL SKIN FROM MANGOES
CUT INTO SMALL PIECES
BOIL 1 CUP OF WATER IN A PAN
ADD GRATED JAGGERY
BOIL TILL IT DISSOLVES IN WATER
STRAIN IT
HEAT OIL IN A PAN
ADD MUSTARD AND DRIED RED CHILLIES
WHEN IT SPLUTTERS ADD CUT MANGOES
STIR GENTLY FOR A FEW SECONDS
NOW ADD TURMERIC POWDER
ADD 1 CUP OF WATER
CLOSE WITH A LID
COOK TILL MANGO IS COOKED; STIRRING OCCASIONALLY
NOW ADD JAGGERY WATER
NOW COOK IT IN LOW FLAME TILL THE PACHADI THICKENS
SPICY MANGA/RAW MANGO PACHADI
SPICY MANGA/RAW MANGO PACHADI
INGREDIENTS
RAW MANGO - 1; SKIN PEELED AND GRATED
GRATED COCONUT-1/2 CUP
GREEN CHILLIES-3-4
ASAFOETIDA- A SMALL PIECE SOAKED IN 2-3 TABLESPOON WATER
OIL- 4 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
SALT
FOR SEASONING
MUSTARD SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL- 1-2 TABLESPOONS
PREPARATION
CRUSH GRATED COCONUT, GREEN CHILLIES AND SALT
MIX IT WITH GRATED MANGO, RED CHILLI POWDER, ASAFOETIDA AND OIL
SEASON WITH MUSTARD AND CURRY LEAVES
INGREDIENTS
RAW MANGO - 1; SKIN PEELED AND GRATED
GRATED COCONUT-1/2 CUP
GREEN CHILLIES-3-4
ASAFOETIDA- A SMALL PIECE SOAKED IN 2-3 TABLESPOON WATER
OIL- 4 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
SALT
FOR SEASONING
MUSTARD SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL- 1-2 TABLESPOONS
PREPARATION
CRUSH GRATED COCONUT, GREEN CHILLIES AND SALT
MIX IT WITH GRATED MANGO, RED CHILLI POWDER, ASAFOETIDA AND OIL
SEASON WITH MUSTARD AND CURRY LEAVES
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