Tuesday, November 3, 2009
Samosa
Posted by Adsystems Graphic Design Studio at 6:39 PM 0 comments
Labels: indian recipes, indian samosa, indian veg recipes, samosa, samosa recipe, veg samosa, vegetable samosa
Malai Kofta
Posted by Adsystems Graphic Design Studio at 6:31 PM 0 comments
Labels: indian recipes, indian veg recipes, malai cofat
Monday, October 26, 2009
Navratan Korma
Posted by Adsystems Graphic Design Studio at 4:38 PM 0 comments
Labels: carrot, curd, green peas, indian veg recipes, korma, malai, navratan korma, sliced tomato
Wednesday, October 21, 2009
Egg Rolls
Egg Rolls
Ingredients:
Eggs 4
Wheat flour 3/4 cup
Chopped onion 1/2 cup
Chopped green chilli 1
Red chilli powder 1/2 tsp.
Cumin Powder 1 tsp.
Garam Masala Powder 1 tsp.
Thinly sliced cabbage 1 cup
Thinly sliced tomato 1
Vegetable oil 5 tbsp.
Salt to taste
Finely chopped green coriander leaves.
Method:
1. Mix wheat flour with water and knead it to make dough. keep for 20 minutes and then knead once again with wet hands to get smooth dough.
2. Make 4 small balls out of the dough and roll out each ball to make thin chapati.
3. Heat tawa and cook the chapati one by one. Keep aside.
4. Beat eggs in a bowl. Add salt and red chilli powder and beat again.
5. Heat oil (1 tbsp.) in a pan. Add green chilli and onions , fry till golden brown in color. Remove from the gas. Add this to the beaten eggs.
6. Next we are going to make four egg rolls with this batter.
7. Heat 1 tbsp. oil in a pan (preferably with flat base). Slowly pour the beaten egg (remember we have to make 4 rolls , so accordingly divide the quantity into four equal parts). Spread evenly and let it set. Sprinkle cumin powder, garam masala and then place chapati over it. Roll the chapati along with the egg and turn upside down.
8. Cook it for about 2 minutes.
9. Similarly make all the four egg rolls.
Place all the four egg rolls in a serving dish. Garnish with sliced cabbage, tomatoes and green coriander leaves.
Serve hot with chilli sauce.
Posted by Adsystems Graphic Design Studio at 7:25 AM 0 comments
Labels: chped onion, cumin powder, egg, garam masala, green chillies, sliced cabbage, sliced tomato, vegetable oil, wheat flour
Tuesday, October 20, 2009
Egg Korma
Egg Korma | |||
Ingredients: | |||
Eggs | 5 | ||
Onions | 3 | ||
Tomatoes | 2 | ||
Ginger paste | 1/2 tsp. | ||
Garlic paste | 1/2 tsp. | ||
Green chillies | 2 | ||
Cinnamon | | 1 stick | |
Cloves | | 2 | |
Cardamom | | 3 | |
Red chilli powder | | 1 tsp. | |
Turmeric Powder | | 1/4 tsp. | |
Coriander Powder | | 1 tsp. | |
Grated coconut | | 1 cup | |
Aniseed | | 1 tsp. | |
Refined oil | 2 tbsp. | ||
Salt to taste | | ||
Coriander leaves | chopped | ||
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Method: | |||
1. | Heat oil in a saucepan. Add cinammon, cloves, cardamom and allow it to splutter. | ||
2. | Add finely chopped onions and fry little. | ||
3. | Add tomatoes. Fry a little. Add Ginger paste and Garlic paste. Fry some more. | ||
4. | Add green chillies, red chilli powder, coriander powder, turmeric powder and salt. Mix well. | ||
5. | Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and pressure cook for about 5 minutes. | ||
6. | Bring gravy to boil and add raw eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump. | ||
7. | Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves. | ||
| | ||
| Serve hot with Chappatis, Puris or Dosas. |
Posted by Adsystems Graphic Design Studio at 1:42 PM 0 comments
Labels: cardamon, cloves, egg, egg corma, garlic patse, Ginger Paste, green chillies, onions, red chilli powder, tomatos
Egg Fried Rice
Posted by Adsystems Graphic Design Studio at 1:35 PM 0 comments
Labels: bay leaves, egg, egg fried rice, egg rice, eggs, garam masala, garlic, garlic paste, ginger, green chillies, mint leaves, vegetable oil
Egg Biryani
Posted by Adsystems Graphic Design Studio at 1:28 PM 0 comments
Labels: chilli, egg, egg bryani, eggs, Ginger Paste, rice, tomato
EGG BHURJI
Posted by Adsystems Graphic Design Studio at 1:23 PM 0 comments
Labels: chilli, egg, egg bhurji, eggs, green peas, poultry
Potato in Curd Gravy
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.
Makes for: 5
Shelf life: Best fresh
Posted by Adsystems Graphic Design Studio at 1:17 PM 0 comments
Labels: curd, curry, indian recipes, masala, potato, veg recipes, Vegetable recipes
Shahi Paneer
Ingredients:
250 gms. paneer (cottge cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.
Posted by Adsystems Graphic Design Studio at 9:46 AM 0 comments
Monday, October 19, 2009
Sindhi Saibhaji
Ingredients:
1 each -carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida
METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh
Posted by Adsystems Graphic Design Studio at 6:42 PM 0 comments
Labels: chilles, indian recipes, indian veg recipes, veg recipes, Vegetable recipes
Gobi Manchurian
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Posted by Adsystems Graphic Design Studio at 6:34 PM 0 comments
Labels: chilles, cinamon, i, indian veg recipes, veg recipes, Vegetable recipes
Aloo Palak
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Posted by Adsystems Graphic Design Studio at 6:28 PM 0 comments
Labels: aloo, chilles, cinamon, ginger, indian recipes, indian veg recipes, lemon, onion, palak, veg recipes, Vegetable recipes