Ingredients:
Almonds – 10
Cashewnuts – 10
Pistachios – 10
Walnuts – 10
Milk – 400 ml
Sugar – 3 1/2 tblsp
Wednesday, 29 June 2016
Friday, 24 June 2016
Ingredients:
1/2 cup brown chickpeas (kale chane)
2 cloves (laung)
4 black pepper (kali mirch)
1 piece cinnamon (dal chini)
2 garlic buds (lahsun)
2 tbsp split Bengal gram lentil (chane ki dal)
1/2 tsp salt (namak)
a piece ginger (adrak)
2 bread pieces
1/2 cup refined flour (maida)
2 whole red chilly (lal mirch)
oil for frying
2 cloves (laung)
4 black pepper (kali mirch)
1 piece cinnamon (dal chini)
2 garlic buds (lahsun)
2 tbsp split Bengal gram lentil (chane ki dal)
1/2 tsp salt (namak)
a piece ginger (adrak)
2 bread pieces
1/2 cup refined flour (maida)
2 whole red chilly (lal mirch)
oil for frying
Method :
1. Soak bengal gram lentil and brown chickpeas for 2 hours.
2. Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
3. Water should dry up completely. When it cools then grind it in a mixer.
4. Soak bread and press with both the hands to retain water. Grind it with chickpeas in a mixer.
5. Make kebabs of the mixture.
6. Coat the kebabs in a bowl of maida one by one.
7. Heat oil in a pan and deep fry all kebabs in it.
8. Serve them hot.
Thursday, 23 June 2016
Ingredients:
Chicken – 500 gms, boneless, skinless
Onions or Shallots – 3 nos peeled, chopped
Coriander Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Black Pepper Powder – 1/4 tsp
Ginger Garlic Paste – 1/3 tsp
Turmeric Powder – 1/4 tsp
Saunf – 1/4 tsp
Green Chillies – 2, small, sliced
Oil as required
Salt as per taste
Method:
1. Wash, clean and finely shred the chicken.
2. Transfer to a large bowl.
3. Add ginger garlic paste, salt, turmeric powder and mix well.
4. Cook the chicken until tender in a pan with some water.
5. Heat oil in a pan over medium flame.
6. Add the onions, green chillies and saunf and saute for a minute or two.
7. Add the cooked chicken and stir well.
8. Add coriander powder, salt, red chilli powder and mix well.
9. Cook until the raw smell disappears.
10. Sprinkle pepper powder on top.
11. Stir gently, remove and serve.
Sunday, 12 June 2016
Saturday, 11 June 2016
Ingredients:
Onions – 5 to 6 peeled sliced into thin rounds, separated into individual rings
Maida – 1 cup
Rice Flour – 2 tblsp
Corn Flour – 1/2 cup
Besan – 1/2 cup
Green Chillies – 2
Ginger – 2 tsp
Salt as per taste
Oil as required
Red chilli powder - 1/2 tsp
Method:
1. Sprinkle salt on the onions and keep aside for 20 to 30 minutes.
2. Add them to a bowl of ice water and keep it in the fridge for 30 minutes.
3. Combine green chillies and ginger. Grind them to a smooth paste.
4. Mix the maida, rice flour, corn flour and besan and red chilli powder.
5. Add enough water and salt to make a thick batter. Ensure the batter is not too thick.
6. Keep the batter aside.
7. Drain excess water from the onion rings and pat dry.
8. Heat oil in a deep frying pan.
9. Dip the onion rings in the batter and fry till light brown.
10. Remove and drain excess oil.
11. Serve hot with ketchup or mint chutney.
Onions – 5 to 6 peeled sliced into thin rounds, separated into individual rings
Maida – 1 cup
Rice Flour – 2 tblsp
Corn Flour – 1/2 cup
Besan – 1/2 cup
Green Chillies – 2
Ginger – 2 tsp
Salt as per taste
Oil as required
Red chilli powder - 1/2 tsp
Method:
1. Sprinkle salt on the onions and keep aside for 20 to 30 minutes.
2. Add them to a bowl of ice water and keep it in the fridge for 30 minutes.
3. Combine green chillies and ginger. Grind them to a smooth paste.
4. Mix the maida, rice flour, corn flour and besan and red chilli powder.
5. Add enough water and salt to make a thick batter. Ensure the batter is not too thick.
6. Keep the batter aside.
7. Drain excess water from the onion rings and pat dry.
8. Heat oil in a deep frying pan.
9. Dip the onion rings in the batter and fry till light brown.
10. Remove and drain excess oil.
11. Serve hot with ketchup or mint chutney.
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