Ingredients:
Apple – 1 large
Milkmaid – 1/2 cup
Sugar – 1/4 cup
Ghee – 1/4 cup
Apple – 1 large
Milkmaid – 1/2 cup
Sugar – 1/4 cup
Ghee – 1/4 cup
Sunday, 20 May 2018
Tuesday, 10 April 2018
Tuesday, 31 October 2017
INGREDIENTS :
1. Whole chicken - washed properly
2. Ginger -1 large stick
3. Garlic - 8-10 cloves
4. Green Chillies - 4-5
5. Red chilli powder - 3 tsp
6. Turmeric powder - 2 tsp
7. Salt - to taste
8. Oil for frying
9. Vinegar -2 tsp
10. Onion - 1 cut into half
11. Carrot - 1 large, sliced
12. Potato -1 large, cut into half
13. Radish - 1 large, cut into half
METHOD :
1. Wash the chicken properly. Do not cut into small pieces. Make small cuts in the chicken.
2. Grind ginger, garlic and chillies in a pestle and mortar.
3. Transfer this paste into a bowl and add vinegar, salt and other spices mentioned above. Mix properly with a spoon.
4. With the help of your hands apply this mixture to the chicken.
5. Heat oil in a large pan.
6. Add whole onion, sliced carrot, radish and potato to the oil in the pan.
7. Add the whole chicken to the pan and keep some heavy substance (e.g mortar) on the chicken so that it becomes flat in the pan and gets fried properly.
8. Keep the flame on medium and fry for about 20 minutes and then flip the sides.
9. Fry again for 20 minutes.
10. Serve this hot fried crispy chicken with all the fried vegetables.
Enjoy...
1. Whole chicken - washed properly
2. Ginger -1 large stick
3. Garlic - 8-10 cloves
4. Green Chillies - 4-5
5. Red chilli powder - 3 tsp
6. Turmeric powder - 2 tsp
7. Salt - to taste
8. Oil for frying
9. Vinegar -2 tsp
10. Onion - 1 cut into half
11. Carrot - 1 large, sliced
12. Potato -1 large, cut into half
13. Radish - 1 large, cut into half
METHOD :
1. Wash the chicken properly. Do not cut into small pieces. Make small cuts in the chicken.
2. Grind ginger, garlic and chillies in a pestle and mortar.
3. Transfer this paste into a bowl and add vinegar, salt and other spices mentioned above. Mix properly with a spoon.
4. With the help of your hands apply this mixture to the chicken.
5. Heat oil in a large pan.
6. Add whole onion, sliced carrot, radish and potato to the oil in the pan.
7. Add the whole chicken to the pan and keep some heavy substance (e.g mortar) on the chicken so that it becomes flat in the pan and gets fried properly.
8. Keep the flame on medium and fry for about 20 minutes and then flip the sides.
9. Fry again for 20 minutes.
10. Serve this hot fried crispy chicken with all the fried vegetables.
Enjoy...
Friday, 22 September 2017
INGREDIENTS :
500 gms - boneless meat/mutton pieces cut into small cubes
salt to taste
1 tbsp - turmeric powder
2 tbsp ginger garlic paste
For Dry Roast:
½ tsp fenugreek seeds(methi)
½ tsp cumin seeds(zeera)
½ tsp onion seeds( kalonji)
½ tsp coriander seeds(dhaniya)
(Or you can use 2tsp readymade dry pickle masala)
Other ingredients:
2 tbsp red chilli powder
2½ cups of sunflower oil / (dont use refined oil)
5 - 6 lemon juice
8 - garlic pods medium size
INSTRUCTIONS
1. Dry roast methi seeds, cumin seeds, onion seeds, coriander seeds for few seconds, cool them, blend them into a fine powder and put it aside.
2. Also make garlic paste and put it aside for later use.
3. Wash the boneless mutton pieces very well.Take cooking vessel, add mutton pieces,salt as per taste, turmeric powder & ginger garlic paste. Stir the mixture and roast it for about ten minutes until there is no water remaining in it. Cook the mutton till it becomes tender, if water dries up, add more water and cook till the meat is tender.
4. Take a wok, add oil generously and heat it. Add the roasted mutton into the oil and fry the mutton until the mutton turns golden reddish color.Add red chilli powder and mix well.
5. Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds( or readymade pickle masala powder)
6. Add garlic paste into it.Add lemon extracted juice generously into the cooking mutton.
7. Mix well and cook until oil appears at the corners on sim flame.Do not overcook as the masala may stick to the base.
8. Switch off the flame.Let the pickle cool for a while.Transfer the pickle in an air tight container and store it in refrigerator.
NOTES
1.If oil appears to be less then heat oil as per your requirement and add it to the pickle.
2.Store the mutton pickle in the refrigerator.
3.The pickle can last fresh for about 20 days.
4.Be careful while the masala is getting cooked as cooking on high flame may burn the masala.
500 gms - boneless meat/mutton pieces cut into small cubes
salt to taste
1 tbsp - turmeric powder
2 tbsp ginger garlic paste
For Dry Roast:
½ tsp fenugreek seeds(methi)
½ tsp cumin seeds(zeera)
½ tsp onion seeds( kalonji)
½ tsp coriander seeds(dhaniya)
(Or you can use 2tsp readymade dry pickle masala)
Other ingredients:
2 tbsp red chilli powder
2½ cups of sunflower oil / (dont use refined oil)
5 - 6 lemon juice
8 - garlic pods medium size
INSTRUCTIONS
1. Dry roast methi seeds, cumin seeds, onion seeds, coriander seeds for few seconds, cool them, blend them into a fine powder and put it aside.
2. Also make garlic paste and put it aside for later use.
3. Wash the boneless mutton pieces very well.Take cooking vessel, add mutton pieces,salt as per taste, turmeric powder & ginger garlic paste. Stir the mixture and roast it for about ten minutes until there is no water remaining in it. Cook the mutton till it becomes tender, if water dries up, add more water and cook till the meat is tender.
4. Take a wok, add oil generously and heat it. Add the roasted mutton into the oil and fry the mutton until the mutton turns golden reddish color.Add red chilli powder and mix well.
5. Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds( or readymade pickle masala powder)
6. Add garlic paste into it.Add lemon extracted juice generously into the cooking mutton.
7. Mix well and cook until oil appears at the corners on sim flame.Do not overcook as the masala may stick to the base.
8. Switch off the flame.Let the pickle cool for a while.Transfer the pickle in an air tight container and store it in refrigerator.
NOTES
1.If oil appears to be less then heat oil as per your requirement and add it to the pickle.
2.Store the mutton pickle in the refrigerator.
3.The pickle can last fresh for about 20 days.
4.Be careful while the masala is getting cooked as cooking on high flame may burn the masala.
Sunday, 16 July 2017
Ingredients:
Mango pulp - 500gms
Condensed milk- 1 can
Sugar - 3 tsp
Methods:
1. Blend mango pulp, Condensed milk and sugar in a large bowl.
2. Keep the mixture in freezer and blend 4 times again at 1 hour intervals to remove any ice crystals.
3. Pour the mixture into ice cream moulds and keep in freezer for 8 hours.
4. Serve.
Mango pulp - 500gms
Condensed milk- 1 can
Sugar - 3 tsp
Methods:
1. Blend mango pulp, Condensed milk and sugar in a large bowl.
2. Keep the mixture in freezer and blend 4 times again at 1 hour intervals to remove any ice crystals.
3. Pour the mixture into ice cream moulds and keep in freezer for 8 hours.
4. Serve.
Saturday, 17 June 2017
Sunday, 11 June 2017
Thursday, 1 June 2017
Wednesday, 31 May 2017
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