Chicken Karahi
Ingredients
6 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon ginger, julienne
2 to 3 fresh tomatoes, diced
1 teaspoon salt
1/2 teaspoon chili powder
1 green chili, finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1 pound chicken, cooked
1 cup water
1 1/2 teaspoons garam masala
1/2 teaspoon dried fenugreek
1/2 green bell pepper, chopped
Directions
Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric.
Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices.
Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander.
Chicken Rogan Josh
Here's how you can make Chicken Rogan Josh at home.
Ingredients
5 Tablespoons ground nut oil or ghee (butter)
3-5 cloves garlic
2 heaped teaspoons cumin seeds / ground cumin if you can't find
1 inch root ginger, finely chopped/grated. shopping list
4-6 fresh chillies, finely chopped (depends on taste)
300-500g chicken breast - or lamb - whatever, cut into srips
2 teaspoons of garam masala. (will add recipe later)
1 teaspoon paprika
2 teaspoons of medium/mild/hot curry powder (depends on taste)
2 large onions, finely chopped
Chapatis (bread to eat with) [will add recipe later]
2 tablespoons of chopped corriander leaves
Dash of lemon or lime juice
2 large tablespoons of Greek natural yoghurt or creme freshe
2 tablespoons of sweet chilli dip-in sauce
Method
- Heat 2 tablespoons of nut oil in the wok, fry garlic for 1 min.
- Add cumin, fry further 1 min.
- Add chopped ginger, fry further 1 min.
- Add chillies. Fry 1 min.
- Add chicken, and stir fry for minimum 5 mins.
- Remove chcken with slotted spoon and put to one side, leaving the oil etc in the wok.
- Add rest of oil & spices & fry for 1 min.
- Add chopped onions. Add more oil if required. Stir for 10 mins on low heat.
Add water if you feel it is drying out.
- Add half tin tomatos.
- Add tomato puree.
- Add most of corriander leaves (leave some to serve as garnish). Mix well.
- Add Sweet Chilli dip-in sauce to taste (Optional)
- Add large tomato slices, cook for 5 mins.
Serve - with rice or chapatis, or both. garnish with sme corriander leaves. Quick squirt of lemon or lime juice.
What is a recipe?
A recipe is a set of
instruction used for preparing and producing a certain food, dish, or drink.
The purpose of a recipe is to have a precise record of the
ingredients used, the amounts needed, and the way they are combined.
(1) The
Recipe Name
tells you what you'll be making. Sometimes the author will include personal
information on the recipe.
(2) There are three components to
a recipe. The first is the List of Ingredients, and the second is the
Amount of the
ingredients.
(3)
The third is
the Preparation Instructions. A well-written recipe will
list all ingredients in the order they will be added in the Preparation
Instructions.
Most well-written recipes will spell out pan size, cooking temperature, and how much of each ingredient to use.
However, you will find some poorly-written recipes that use abbreviations.
(4)
Some recipe will include Variations for the recipe and
also how to Store your prepared dish.
Check out a sample of a well-written recipe
below:
Read your recipe carefully
before starting: Be sure you have all the ingredients called for and
that you understand the recipe clearly. This is the reason most recipe fail. If
the recipe says “room temperature,” there is usually a reason.
When preparing a recipe for
the first time, it is recommended that you follow the recipe exactly so you have
an initial template of how the writer intended it to look and taste. Then you
can experiment from there.
Why a recipe
does not work.
Yes, there are
some recipes that do not work. This is usually because of a misprint, an editing
error, and the recipe not being tested properly before printing.
No matter how
detailed the recipe is written, the recipe can not tell you everything you need
to know. Some judgment of your part is actually needed on certain variables,
such as:
Kitchens are not stocked with the same
equipment. Pots and pans can vary according to the material used to make them.
Check out
Check out Choosing Cookware, A Well-Stocked Pantry and Baking Dish and Pan Sizes.
Ranges and oven have temperature differences.
Ingredients were not measured carefully. This is especially important when baking. Check out Cooking Equivalent Measurements and Basic Rules for Baking.
Cooking times that have been given in the recipe are meant to be used as a guideline only. If a cooking temperature is given as a means of determining doneness, this is usually accurate. Check out Cooking Temperature Chart.
You substituted ingredients improperly. Replacing ingredients may result vastly different taste. Could taste better or worse. Check out Ingredient Substitution Chart. The cook probably substituted an ingredient because they either:
(1) Don’t have or couldn’t find one of the ingredients.
(2) Wish to alter a recipe to lower the fat or calories.
(3) Don’t have a particular piece of equipment to cook the recipe as instructed. Some ingredients and cooking steps can be substituted or eliminated and some just cannot.
Ingredients Assumptions:
Unless otherwise noted in the recipe, assume that:
butter is unsalted
eggs are large (about 2 ounces each)
flour is unbleached all-purpose flour
sugar is white granulated
fresh herbs, greens, and lettuces are washed and dried
garlic, onions, and fresh ginger are peeled
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Biryani items | |
Grill items | |
Curry items | |
Plain Rice
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Lentils (Dals)
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Veg items | |
Sandwiches | |
Thali items | |
Breakfast | |
Kabas | |
Side orders |
Kashmiri Wazwan items
Rista
Yakhnee
Methi Maz
Kebab
Korma
Rogan Gosh
Gushtaba.
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Soups
Bean Soups, Barley Soups,
Bisques,
Borscht,
Bouillabaise,
Bouillon,
Broths,
Cheese Soups,
Chilled Soups,
Chowders,
Cream Soups,
Crockpot Soups,
Fish Soups,
Fruit Soups,
Gumbo,
Lentil Soups,
Meat Soups,
Minestrone,
Mushroom Soups,
Noodle Soups,
Onion Soups,
Pea Soups,
Poultry Soups,
Seafood Soups,
Stocks,
Sweet Corn Soup,
Vegetable Soups
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Juice
Apple, Orange, Cranberry, Tomato, Lemon, Grapefruit, Mango
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Milk, Cream and yogurt
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Ice Cream, Pudding.
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Sweets
Rasmalie, Koya, Rasgula, Jalabee, Ladoo, Hilwa
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Tea and Coffee
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Afgani
Albanian
Arabic
Armenian
Austrian
African
Asian American
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Bulgarian
Chinese
Chilly Chicken
Chicken dragon roll
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Chilly honey potato
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Croatian
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Danish
Dutch
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Spanish
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Hispanic
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Irish
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Recipe
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Kashmiri cuisine
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Wazwan
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Bakery & Confectionery
Bread
Biscuits
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Pastry
Cakes
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Chocolates
Cocoa
Confectionaries
Cookies
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Drinking Chocolates
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Wazwan
List of main dishes
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Aab Gosh (lamb cooked in milk curry)
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Daeni Phoul (mutton dish)
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Daniwal Korma (a mutton curry with lots of coriander)
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Doudha Ras (mutton cooked in sweet milk gravy)
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Dum Aelva (potatoes cooked in yogurt gravy)
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Gushtaba (this is a velvety textured meatball in white yogurt gravy,a specialty)
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Hakh(with nadir/vangan) (a local variety of greens)
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Kabab (minced meat roasted on skewers over hot coals)
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Lahabi Kabab or Moachi Kabab (flattened mutton kababs cooked in yogurt)
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Maithi maaz
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Marchwangan Korma (an extremely spicy lamb preparation)
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Muji Chetintin (a sharp radish and walnut chutney)
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Nadir Palak (lotus stem with spinach)
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Nadir Yakh'n (lotus stem in a delicate yogurt sauce)
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Phirin (a milk pudding thickened with semolina or ground rice, flavord with cardamom and optionally saffron, and set in individual bowls/cups with slivered nuts and varq-silver leaf)
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Rista (meatballs in a fiery red gravy)
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Rogan Josh (tender lamb cooked with Kashmiri spices)
-
Ruwangan Chhaman (cheese squares with Tomato gravy)
-
Tabak Maaz (ribs of lamb simmered in yogurt till tender, then fried, can be served as a snack/side-dish)
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Waza Kokur (two halves or two full chicken cooked whole)
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Waza Palak (green spinach cooked with small pounced mutton balls known as Paliki Riste)
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Yakh'n (delicately spiced yogurt curry)
Gushtaba
Rista
Marchwangan Kurma
TabakMaz Each
Meethi Korma
Kashmiri Saag
Nadroo Yakhni
Aab Gosh
Danie
Goshtaba(4 pieces)
Waza Chicken Full
Labbi Kabab(2 pieces)
Palak Qurma
Waza Chicken half
Kashmiri cuisine
-
Aab Gosh (lamb cooked in milk curry)
-
Daeni Phoul (mutton dish)
-
Daniwal Korma (a mutton curry with lots of coriander)
-
Doudha Ras (mutton cooked in sweet milk gravy)
-
Lahabi Kabab or Moachi Kabab (flattened mutton kababs cooked in yogurt)
-
Maithi maaz
-
Rogan Josh (tender lamb cooked with Kashmiri spices)
-
Rista (meatballs in a fiery red gravy)
-
Tabak Maaz (ribs of lamb simmered in yogurt till tender, then fried, can be served as a snack/side-dish)
-
Waza Kokur (two halves or two full chicken cooked whole)
-
Waza Palak (green spinach cooked with small pounced mutton balls known as Paliki Riste)
-
Marchwangan Korma (an extremely spicy lamb preparation)
-
Kabab (minced meat roasted on skewers over hot coals)
-
Gushtaba (this is a velvety textured meatball in white yogurt gravy,a specialty)
-
Yakh'n (delicately spiced yogurt curry)
-
Ruwangan Chhaman (cheese squares with Tomato gravy)
-
Dum Aelva (potatoes cooked in yogurt gravy)
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Muji Chetintin (a sharp radish and walnut chutney)
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Phirni (a milk pudding thickened with semolina or ground rice, flavord with cardamom and optionally saffron, and set in individual bowls/cups with slivered nuts and varq-silver leaf)
Ingredients:
Mutton, Ghee, ginger paste, Garlic paste, Black cardamom, Fennel powder, cockscomb(mawal) extract (natural coloring agent), Mint powder, Zeera, Pran ( onion with special aroma) & saffron.
Cumin or safed zeera
Fennel powder or saunf powder
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Wazwan (PDF Format)
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Kashmiri Wazwan recipes
Rista
Rista is a mouth-watering, famous dish of kashmiri wazwan. It is prepared in red chilly powder and other spices in a very special manner. The preparation is worth time consuming. So if you have ample time and patience, follow the following steps, prepare the dish and bring smile on the faces of your dear ones.
Ingredients
1.800g of fresh boneless lamb mutton and 200g of mutton fat.(total 1kg very finely minced together).
2.2 ladles mustard oil.
3.2.5 table spoons kashmiri mirch powder (red chilly powder).
4.2.5 table spoons saunf powder (fennel powder).
5.1 table spoon saunth powder (ginger powder).
6.3 pieces of (one inch size) dalchini (cinnamon).
7.4-5 crushed elaichi (cardamom).
8.4 crushed moti elaichi (black cardamom).
9.1 table spoon dhania powder (coriander powder).
10.1 table spoon moti elaichi daane (black cardamom seeds).
11.1 table spoon safed zeera (cumin).
12.1 tea spoon kaala zeera (black cumin).
13.2 tej patte (bay leaves).
14.20 gm kasoori methi (dried fenugreek leaves)
15.6 lehsoon ke tukde (garlic pieces).
16.4 medium size chopped pyaaz (onions).
17.1 table spoon kesar (saffron) optional.
18.1 table spoon butter.
19.12"x12" white malmal cloth. (thin cotton cloth) duely washed to remove starch and dirt if any.
Method
1.Take the minced mutton in a bowel (itis better to mince the mutton yourself at home with a wooden pestle in a mortar till is becomes fine).
2.Add 1 ladle oil, 1 tea spoon salt, 1/2 table spoon mirch powder, 1/2 table spoon saunf, 2 pinches saunf,1 table spoon moti elaichi seeds and mix these ingredients evenly in the mutton.
3.Soak kesar in 1/2 katori of water (optional).
4.Make big (about 50g) and fine round meat balls, put them in a big patila / big vessel with 1 liter water and keep on full flame.
5.Put spices like moti elaichi, elaichi, dalchini, saunf, saunth, laung, salt to taste (about 1 table spoon),dhania powder, kasoori methi, zeera on the malmal cloth and make a knot so that all the ingredients remain inside the cloth.
6. Dip the spice sack and tej patta in the patila, cover it with a lid and let it boil till ther remains a little amount of liquid. Remove the spice sack and squeeze it in the patila and turn off the flame.
7.Heat 1 ladle mustard oil in a pan, add chopped onions and garlic, fry them till brown and then grind in mixer.
8.After grinding put the paste back in the pan and add mirch powder, put the pan on a low flame till dark red colour appears. Add this paste along with 1 glass of water to patila and boil it.
9.Make a paste of saffron in mixer (if you have saffron).
10.Add saffron paste, kaala zeera and ghee and continue cooking for another 3 minutes on low flame.
11.Garnish with coriander and serve with boiled rice.
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Recipes
Curry
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Breakfast
Eggs
Boil eggs for 10 minutes.
Cool for 10 minutes.
Or pour cold water immediatley if you need to consume immediately.
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Capsicum Chicken Curry
Ingredients:
3 Capsicum
2 TSF masala
200 ml edible oil
1 lbs chicken boil with 500 ml soup
Boil all ingredients for 30 minutes.
Add 1 pinch of salt on rice with capsicum at the top of curry.
Serving 4
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Egg Recipes
Vegetarian Recipes
Non Vegetarian Recipes
Boiling time 20 minutes
1 gallon Normal heat
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Sweets
Spices
-
Anise seed powder, Vilayati Saunf powder
Powdered aniseed is used to flavour confectionary, breads and cakes, vegetables, stewed fruits, cheese dishes etc.
Use the powder at the end of cooking to add aroma to your dals, curries, chaats etc.
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Chillies (Ground Kashmiri)
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Cinnamon (dalchini)(Ground)
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Cumin (Jeera)
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Cardamoms (Ground green)
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Ground black cardamoms
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Ground cloves
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Ground black peppercorns
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Ground fennel seeds
Fennel Seeds (Saunf)
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Saunth (ginger powder).
Dried Ginger Powder
Saunth or dry ginger powder
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Salt
-
Coriander Powder (Dhaniya)
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Tumeric Powder
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Ginger Garlic Paste
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Garam masala
Garam Masala is based, not on turmeric, as are other curry powders, but on a tripart mixture of cardamom, coriander and black pepper.
Or
turmeric
black and white peppercorns
cloves
cinnamon
black and white cumin seeds
black, brown, and green cardamom pods
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Sweets & Bakery
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ASSORTED
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BAKERY
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BAKLAVA
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BARFI
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DRINKS
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HALWA
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LADDOO
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NIMCO
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OTHER VARIETIES
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PIZZA
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SANDWICHES
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SNACKS
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SUGAR FREE
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Confectionery
List of candies
Caramels: Derived from a mixture of sucrose, glucose syrup, and milk products. The mixture does not crystallize, thus remains tacky.
Chocolates: Bite-sized confectioneries generally made with chocolate.
Divinity: A nougat-like confectionery based on egg whites with chopped nuts.
Dodol: A toffee-like food delicacy popular in Indonesia, Malaysia, and the Philippines
Dragée: Sugar-coated almonds and other types of sugar panned candy.
Fondant: Prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized. The fineness of the crystallites results in a creamy texture.
Fudge: Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored.
Halvah: Confectionery based on tahini, a paste made from ground sesame seeds.
Hard candy: Based on sugars cooked to the hard-crack stage. Examples include suckers (known as boiled sweets in British English), lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. Also included are types often mixed with nuts such as brittle. Others contain flavorings including coffee such as Kopiko.
Ice cream: Frozen, flavoured cream, often containing small pieces of chocolate, fruits and/or nuts.
Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight (lokum), jelly beans, gumdrops, jujubes, gummies, etc. [11]
Liquorice: Containing extract of the liquorice root. Chewier and more resilient than gum/gelatin candies, but still designed for swallowing. For example, Liquorice allsorts. Has a similar taste to star anise.
Marshmallow: "Peeps" (a trade name), circus peanuts, fluffy puff, Jet-Puffed Marshmallows etc.
Marzipan: An almond-based confection, doughy in consistency, served in several different ways.
Mithai: A generic term for confectionery in India, typically made from dairy products and/or some form of flour. Sugar or molases are used as sweeteners.
Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft-ball stage. Comes in several forms, such as wafers and heart shapes. Not to be confused with tableting, a method of candy production.
Taffy or chews: A candy that is folded many times above 50 °C, incorporating air bubbles thus reducing its density and making it opaque.
Rock candy is simply sugar with colouring or flavor added.
eeps are one of many types of marshmallow-type candies.
Brittles are a combination of nuts and caramelized sugar.
Chocolate is a common and popular confectionery and can be used in a wide variety of ways.
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Soups, Stews, and Chili Recipes
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Bean Soup Recipes | |
Potato Soup Recipe | |
Tomato Soup Recipes
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Potato Soup Recipe
3 Potatos.
1 tsf salt.
2 cups of water.
Boil for 30 minutes.
Blend with spoon.
Boil further for 10 minutes.
Add 1 cup water and blend with spoon.
Put in a blender and grind for 2 minutes.
Put back in pan.
Add pepper.
1-2 servings.
Consume with ketchup.
Total Time:
1 hr 25 min
Prep:
45 min
Cook:
40 min
Yield:
12 servings
Level:
Easy
Directions
Add the ______ pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the ______ from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
If cooking from frozen, either let the soup thaw in the fridge and then heat in a pan, or cook from frozen by placing in a pan and heating with 1/2 cup water.
Cheesy Potato Soup
Ingredients
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
1 1/2 Tbsp dry ranch dressing mix
3 lbs Russet potatoes, peeled and diced into about 3/4-1" cubes (about 8 medium potatoes)
1 Tbsp extra virgin olive oil
3/4 cup diced yellow onion (about 1 small onion)
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth*
2 cups whole milk
1/4 cup all-purpose flour
6 oz. sharp cheddar cheese, divided (about 1 1/2 cups)
1 oz. finely grated Parmesan cheese (about 1/4 cup)
freshly ground black pepper to taste
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Snack food
A snack is a portion of food often smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home.
Types of snack foods
Almonds
Apple slices
Bagel with cream cheese
Bitterballen
Bread/toast with butter, honey, jam, or other spread
Candy bar
Carrot Chips
Cashews
Cheese puffs/Cheese curls
Cheese, a larger cold prepared snack
Chocolate-coated marshmallow treats
Corn chips and Tortilla chips
Cocktail sausages
Crackers
Cookies/Biscuits
Doughnuts
Dried fruits
Drinkable yogurt
Edamame, fresh or dried
Granola bars
Falafel
Flour tortilla with a filling
Frozen berries
Sliced fruit
Fruit cocktail
Fruit salad
Ice cream
Instant noodles
Jell-O
Jerky
Kaassoufflé
Milkshake
Pound cake, in slices
Lunchables
Mixed nuts
Muffins
Nachos
Papadum
Parsnip Bits
Peanuts
Pita bread, straight from the packet or toasted
Pizza
Popcorn
Potato chips
Pretzels, hard or soft
Raisins
Ratatouille, served cold, a larger cold prepared snack
Rice cake
Rice crackers, distinguished from the above
Saltines
Sandwich, a larger cold prepared snack
Samosa
Seeds (sunflower or seed mix)
Shortbread
Soft pretzel
Smoked salmon
Smoothie
Teacake
Toast
Trail mix
Vegetables (e.g. carrots, celery, cherry tomatoes)
Whole fruit
Yogurt
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Tomato Appetizers
1.)
Tomato big 3
Lemon Juice 2
Salt 1/2 teaspoon
4 green Chillies
Grind
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Potato Curry
Potato Soup
Add Peeled Potato to curry>
Boil Peeled Potato for 30 minutes.
Potato Curry
Potato Soup
2 lbs Potato
Wash with peels.
8/8 Inches aluminum Utensil add 1000ml water.
Boil for 1 hour.
Peel off external cover.
Wash 3 times.
Cut into pieces.
Add 1 TSF Salt.
Add 2 TSF Chillies.
Conumse with plain rice, yogurt.
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Potato Soup
Morning breakfast
Do not consume tea or coffee
Boil 1 Cup water.
Add 1 Cup boiled peeled potatos with salt and chillies.
Boil for 30 minutes.
Grind in grinder with 1cup of tomato, mint, salt, lemon chutney.
Total 3 cups.
Or
Take a frying pan.
2 big potatos peel and cut into pieces.
1 glass of water
1/4 tsf salt
1/4 tsf chillies
Boil for 15 minutes.
Once water fully evaporated.
Add 1 glass of cold water.
Grind in mixer.
Add 1 sachet sugar
Add 3 tsf Tomato chutney(Tomato, lemon, salt, mint)
tHIS gives 2 glasses of Potato soup.
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Fish Recipes
Fish with Peppers & Onions
INGREDIENTS
2 lbs. the fish of your choiceFish
1 Tbsp Smoked Paprika
Salt and Pepper, to taste
2 Tbsp Olive oil
1 Red Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
1 Orange Bell Pepper, sliced
1 Onion, sliced
2 cloves of Garlic, sliced
1 Lime, sliced
METHOD
Wash & dry the fish.
Sprinkle with some salt, pepper, and smoked paprika.
Set aside.
Add olive oil into a large frying pan.
Add the bell peppers, onion, and garlic into the pan and saute until semi-soft.
Push vegetables to the side and add the fish into the pan.
Saute fish until done, about 3 minutes per side.
Serve fish with the veggies on top, and lime wedges all around.
Enjoy!
Daeniwal Korma
Lamb Or Chicken =800gm.
Desi ghee=20gm (4TSF).
Browned Onion paste=70gm.
Garlic=5gm (2TSF).
Cloves=4no.
Green cardamom=5no.
Salt=to taste.
Saffron=1/2 tsp.
Cooked yoghurt=2 cups.
Coriander powder=1tsp.
Chopped fresh coriander leaves=10gm.
2 teaspoons ground coriander
2 Onions finally chopped
Servings 3
Method:
Boil 2 Chicken in 2000 ml water with 2tsf salt.
Parboil the meat/2 chicken pieces and drain the water and keep the meat pieces aside.
Heat ghee in a pan and add onion paste, garlic, cloves, green cardamom, salt, cooked yoghurt and coriander powder. Mix well and cook until ghee oozes out from the mixture.
Add meat/8 Chicken pieces and cook for another 10 minutes.
Add enough enough water to adjust the consistency of the gravy.
Add chopped coriander leaves and simmer for 20-25 minutes.
Garnish with remaining chopped coriander leaves.
Maida burfi recipe
7 Inches/ 7 Inches/ 1 Inch Container
Recipe Cuisine: Asian | Recipe Category: Sweet
Prep Time: 5 mins | Cook time: 25 mins | Makes: 12 pieces
Ingredients
All purpose flour/Maida/Plain flour 1/2 cup
Sugar 1 cup 250ml
Ghee/Vegetable oil/dalda 1/4 cup 150ml
Maida 300ml
Vanilla essence/Cardomum 3-4 drops
Cashew nuts 6-8 nos
Food colour (I used yellow) A pinch
Water half the container add sugar and boil. Set aside.
Method:
1.Keep a greased plate ready and a zip lock cover greased for leveling purpose.
2.In a pan/kadai,heat all the ghee and fry cashew nuts to golden brown and then add slowly the maida and fry in low flame, till the maida gets fried evenly (the ghee should be hot enough before u add,if you put a pinch of flour in it it should get fried immediately).Keep aside.
3.In a heavy bottomed vessel/kadai(non stick recommended),heat the sugar with little water to immerse the sugar,to one string consistency( If you pour the syrup in little cold water kept in a bowl,should form a string which doesn't dissolve immediately).Now add the food colour,essence and put off the stove.
4.Remove from the stove and add the fried maida and keep on stirring.(yes Off fire!)
5.At one stage the mixture gets thickened you will know and when it is still loose enough to spread in a plate,spread evenly in the greased plate kept ready and use the zip lock to make the surface smooth and leveled.
6.After it gets cooled down,still warm,grease the knife and cut into desired shapes.After it completely cools down,invert the plate with the burfis into another plate and tap gently and ur burfis are ready!
7.Transfer to an airtight container,tastes great,just melts in the mouth!
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Patisa (Soan Papdi)
Ingredients Nutrition
Yield 20 pieces Units
1 1/4 cups gram flour
1 1/4 cups plain flour (maida)
250 g ghee
2 1/2 cups sugar
1 1/2 cups water
2 tablespoons milk
1/2 teaspoon cardamom seed, crushed coarsely
2 teaspoons charmagaz (combination of 4 types of seeds)
Directions
cut 4 squares from a thin polythene sheet.
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Rita
1000 ml bowl
2 Cucumbers, pealed, cut into pieces.
1 Onion, pealed, cut into pieces.
1/2 TSF Salt.
3 TSF Yogurt.
250 ml water.
Stir and consume with plain rice and curry.
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Fried Rice
Yield: Makes 4 servings Total Time: 10 minutes
Ingredients
•3 tablespoons canola oil
•2 eggs, beaten
•1 bunch scallions, roughly chopped
•1 cup leftover chicken, or beef, diced
•1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
•4 cups cold cooked white or brown rice
•4 tablespoons soy sauce
•Salt and pepper to taste
Preparation
1. In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. 6 Season with the salt and pepper and serve, with extra soy sauce on the side.
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