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Wednesday, 15 March 2017
Sunday, 29 January 2017
Friday, 20 January 2017
Wednesday, 18 January 2017
02:17 by Sana Ashai2 comments
Ingredients:
Minced Mutton – 1/2 kg
Potatoes – 2 large boiled and mashed
Ginger Garlic Paste – 3 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Green Chillies – 4, finely chopped
Coriander Leaves – handful, chopped
Juice of 1 Lemon
Salt – 1 1/2 tsp
Breadcrumbs – 2 cups
Butter – 5 tsp
Minced Mutton – 1/2 kg
Potatoes – 2 large boiled and mashed
Ginger Garlic Paste – 3 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Green Chillies – 4, finely chopped
Coriander Leaves – handful, chopped
Juice of 1 Lemon
Salt – 1 1/2 tsp
Breadcrumbs – 2 cups
Butter – 5 tsp
Monday, 19 December 2016
Friday, 16 December 2016
06:09 by Sana Ashai1 comment
Ingredients:
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Wednesday, 29 June 2016
Friday, 24 June 2016
06:13 by Sana Ashai1 comment
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
06:26 by Sana AshaiNo comments
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.
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