Quick recepies

ALU MATTER

2008-03-10T00:19:00.000-07:00

Items:

Potatoes 500 g
Peas 500 g
Onion 250 g
Ginger 10 g
Garlic 30 g
Turmeric a pinch
Chilli powder 5 g
Coriander powder 10 g
Cumin powder a small pinch
Tomatoes 225 g
Curds 60 ml
Cashew nuts 15 g
Garam masala a pinch
Fat 100 g

Method:

Chop onions, grind ginger & garlic into smooth paste.
Boil potatoes, peal & cut into quarters.
Shell peas.
Fry peas & potatoes. Remove from fry & keep aside.
Fry onions, ginger, garlic paste, Chilli powder, turmeric, coriander & cumin powder.
Add tomatoes & simmer till all the spices are cooked.
Add well beaten curds, potatoes & peas & water, if required & simmer till gravy thick.
Add garam masala powder & then remove.

NOTE: If tomatoes are sour, reduce the quantity of curds.

MIXED VEGETABLE CURRY

2008-03-09T23:42:00.000-07:00

Items:

Kidney beans 100 g
Cauliflower 100 g
Potatoes 100 g
Onion 30 g
Peas 100g
Tomatoes 100 g
Chilli powder 5 g
Coriander powder 10 g
Turmeric a pinch
Garlic a few flakes
Ginger 5 g
Green chillies 5 g
Dry coconut 10 g
Tamarind 10 g
Oil 30 ml

Method:

Wash & soak kidney beans.
Boil the kidney beans with the same liquid.
Prepare vegetables , slice onions & slit green chillies.
Grind together corinder powder, chilli powder, turmeric, garlic, ginger & dry coconut.
Heat the oil, fry spices.
Except tomatoes add prepared vegetables, sliced onions, & green chillies. Fry for 5 min.
Add tomatoes, salt & a little water if necessary& cook on a low flame till vegetables are cooked.
Add kidney beans & simmer.
Soak tamarind in a small quqntity of water, strain & addit to cooked vegetables.
bring to boil, simmer for few minutes & remove from fire.
dress the cooked curry with coriander leaves.

Quick recepies: PANIR KOFTA CURRY...... Check it out.

2008-03-05T01:37:00.000-08:00

Quick recepies: PANIR KOFTA CURRY...... Check it out.

Quick recepies: CAULIFLOWER & PEA CURRY

2008-03-05T01:35:00.000-08:00

Quick recepies: CAULIFLOWER & PEA CURRY

Quick recepies: PALAK PANIR

2008-03-05T01:33:00.000-08:00

Quick recepies: PALAK PANIR

PANIR KOFTA CURRY...... Check it out.

2008-03-04T22:00:00.000-08:00

Items:

(a) Panir Kofta:

Milk 2 lit
Sour Curd 100 g(3/4 cup)
Ginger 1 piece
Green Chillies 2.no
Small Onions 6-10
Salt to taste
Fat to fry

(b) Curry:

Coriander Powder 15 g
Red Chillies 3-5
Turmeric a pinch
Dry Coconut 30 g
Garlic a few flakes
Tomatoes 2-3
Lime 1/2
Onion 3-4
Fat to fry
Salt to taste

Method:

(a) For Panir Kofta:

Boil the milk. Add curds set aside.
when the milk separates strain in muslin, hang it in a cloth till all the moisture is removed.
Knead on the marble slab to smooth out.
Add minced onions, green chillies, ginger & salt.
Make these in the form of balls & fry.

(b) For Curry:

Slice onions & tomatoes.
Grind the spices, garlic with coconut.
Heat the fat, fry the sliced onions & then fry the spices.
Add sliced tomatoes &bring it to boil.
When spices are cooked & gravy is fairly thick, addpanir koftas.
Add a few drops of lime juice if desired & remove from fire.

PALAK PANIR

2008-03-04T21:36:00.000-08:00

Items:

Palak 500 g
Panir 150 g
Ginger a small piece
Garlic a few flakes
Green Chillies 4-5
Chilli Powder 2 tsp
Coriander Leaves a few
Fat 25 g
Salt to taste

Method:

Cut the Panir into cubes.
Heat fat & fry the panir till pale brown & remove.
Grind the chilly powder,garlic & ginger.
Fry spices & whole green chillies.
Add washed & chopped Palakleaves.
Add salt & cook for 15-20 min till the leaves are cooked well.
Add panir cubes & bring to boil.
Remove from flame & garnish with chopped coriander leaves.

CAULIFLOWER & PEA CURRY

2008-03-04T07:38:00.000-08:00

Items:

Cauliflower 250 g
Peas 250 g
Onion 30gms
Chilli Poweder 2 tsp
Coriander Powder 1 tsp
Turmeric 1/2 tsp
Tomatoas 115 gms
Salt to taste
Fat 30 gms
Coriander Leaves a few springs

Method:

Wash & Cut the califlower
Heat fat,fry chopped onion till transparent. Add chilli powder,turmeric & coriander powder,fry for a few minutes.
Add califlower & shelled peas. Fry for 5 minutes.
Add chopped tomatoes with little salt and water.
Cook on a very slow fire till vegetables are well cooked.
Serve hot,garnished with coriander leaves

jodha akbar

2008-03-03T08:53:00.000-08:00