Easy Recipes | Cooking Tips and Instructions - RecipeDose.com » Indian Recipes

Prawn Curry Recipe

talat — Thu, 12 Jan 2012 15:16:59 +0000

Preparation time : 40 min. | Serves 6 persons

This is a spicy prawn curry recipe having lots of flavors and is a very popular curry in South Asian Cuisine, particularly Indian cuisine. This prawn curry is made in a very similar fashion in which other curries are made. Continue reading below to find out what it requires and how the this spicy prawn curry is prepared.

Ingredients:

1 kg medium size prawns (clean them and cut their tails)
1/2 kg tomatoes
4 medium size onions (cut in julienne)
3 potatoes (cut in small cubes)
2 green cardamom
1 black cardamom
2 cinnamon sticks
3 cloves
2 tbsp garlic paste
1 tbsp ginger paste (optional)
1 tbsp red chili powder
1 tsp turmeric powder
1 tbsp cumin powder
1 tsp black pepper
Salt to taste
1 tsp mix spice powder (garam masala)
1/4 tsp nutmeg and mace powder
1 cup oil

Procedure:

Take a tablespoon of oil in a pan and saute prawns on medium high flame for 2 minutes only so that their water dries out and they turn pink in color. Don’t try to cook prawns for more than that because they will become very hard like rubber and will give you a hard time chewing them.
In a sauce pan, heat the remaining oil and fry onions on high flame for 8-10 minutes and stir constantly while frying until they become light golden in color.
When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them on medium flame until they all mix together and form a curry. It takes at least 10 – 15 minutes for the curry to be cooked.
When curry becomes red in color and onions gets soft, add potato pieces with one cup of water and let them cook for 15 minutes until potato becomes tender.
After that uncover the pan and cook on high flame so that oil starts to separate from the gravy. Now its time to add rest of spices; cumin powder, black pepper powder, mix spice powder and nutmeg and mace powder.
In the end, add fried prawn pieces and sprinkle some coriander leaves. Mix them together and and then cover the pan. Just cook for a minute on very low flame.

photo source : 1

Milk Burfi

talat — Fri, 18 Nov 2011 14:08:59 +0000

Preparation time : 5 min. | Serves 12 pieces

Though making original burfi at home is quite difficult but this is a very short and easy method to prepare milk burfi with almost the same taste. This milk burfi is prepared in microwave that’s why it requires only few minutes to be done.

Ingredients:

2 cup milk powder
1 cup cream
1 cup condense milk
100 gm chopped pistachios and almonds
1 tbsp rose water (optional)
½ tsp cardamom powder

Procedure:

Combine all the ingredients in a microwave bowl and mix well. Put in microwave for just 4 min then transfer the batter over a tray and then cut into square pieces carefully. Let them cool to room temperature to set.

photo source : 1

Coconut Rice Recipe

talat — Wed, 16 Nov 2011 14:02:33 +0000

Preparation time : 15 min | Serves 2 persons

This Coconut Rice Recipe is taken form Indian Cuisine; it is prepared with some roasted ingredients like peanuts, cashews, mustard seeds, etc. In some other coconut rice recipes Bengal graham and black lentils are also used to increase its aroma and flavor.

Ingredients:

4 dried red chilies (stems removed and chopped)
4 fresh jalapeno (stems removed and chopped)
2 cup freshly grated coconut
2 cup cooked rice
1 tsp salt
1 tsp mustard seeds
1 stem curry leaves
2 tsp peanuts
2 tsp cashews
½ cup vegetable oil

Procedure:

1. Roast coconut flakes in a pan till become light golden in color.
2. Toss rice with coconut and salt and set aside.
3. In a frying pan fry mustard seeds with curry leaves, when seeds starts splintering add cashew and peanuts and roast till buts become brown (but not black).
4. Toss the rice again with the fried ingredients along with the oil and serve immediately with any curry.

photo source : 1

Recipe For Matar Paneer

talat — Tue, 25 Oct 2011 14:36:08 +0000

Preparation time : 40 min. | Serves 4 persons

This recipe for matar paneer is traditional Indian curry recipe. You may also add other veggies like cauliflower to make it rich. It gives good taste when it is served with boiled rice or chapati.

Ingredients:

1 pck paneer or cottage cheese (cut into cubes)
1 cup yogurt
1 tomato
1 onion
3 green chilies
4 cloves garlic (minced)
½ cup matar or green peas
¼ cup oil
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tbsp red chili powder
Oil for deep frying
Salt to taste

Procedure:

1. In a wok heat oil and fry paneer till become golden brown from every side.
2. In a food processor, add onion, tomato, yogurt and half glass of water and process to make smooth paste.
3. Heat 4 tbsp of oil (same use for deep frying) in a sauce pan and add minced garlic, fry it for a minute till become light golden.
4. Now add onion paste, green chilies, red chili powder, turmeric, cumin powder, coriander powder and salt it. Simmer for 5-10 min till oil starts to separate from the gravy then add peas and cook it with the gravy for 3-4 min then add 1 cup of water and simmer for 5-10 min till become tender.
5. After that if gravy looks thin then reduce the excess water from the gravy by cooking it over high heat.
7. Now add fried paneer in it and mix them together.
7. Yummy matar paneer is ready to serve with boiled rice or chapatti.

photo source : 1

Prawn Biryani Recipe

talat — Mon, 24 Oct 2011 14:22:56 +0000

Preparation time : 35 min | Serves 2 persons

This prawn biryani recipe is one of delicious recipe from Pakistani cuisine and is the quickest biryani which is prepared within 45 min as prawns don’t take time to cook. The rice is boiled in the same manner as is prepared for other biryani.

Ingredients:

½ kg prawns (cleaned and remove tail)
½ kg rice (boiled)
½ cup oil
2 medium onions (thinly sliced)
2 tbsp ginger garlic paste
3 tomatoes (make paste)
Salt to taste
1½ tsp red pepper powder
½ tsp turmeric powder
½ tsp coriander powder
1 tsp cumin powder
½ cup yogurt
½ cup chopped coriander leaves
5-6 large green chilies
1 tsp garam masala powder
¼ tsp yellow food color dissolve in 1 tsp milk

Procedure:

1. Fry onions in oil till become golden brown in color.
2. Add ginger garlic paste, tomato paste, salt and red pepper and cook for 4-5 min.
3. Add cumin powder, coriander powder and yogurt and cook for 5-10 min till oil starts to separate from the gravy.
4. Add prawns and cook over high heat for 2-3 min until become pink in color.
5. In another pan spread half of the rice, pour the whole prawn gravy over it and sprinkle coriander leaves, green chilies and garam masala powder, cover it with remaining rice and sprinkle yellow food color in the center. Cover the pan tightly and cook for 5 min over high heat then reduce the flame and cook for 5 min more till steam starts to appear on the lid.
6. Delicious spicy prawn biryani is ready to serve.

photo source : 1

Bengali Fish Recipe

talat — Thu, 14 Jul 2011 15:09:53 +0000

Preparation time : 50 min | Serves 4-6 persons

This Bengali fish recipe is also known as Macher Jhol in the Indian region. It is quite spicy and delicious in flavor and give more better taste if you use fresh fish but you will need to wash it properly with white vinegar and salt.

Ingredients:

800 gm fish fillets
1½ tsp ground turmeric
½ tsp salt
2/3 mustard oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1½ tsp finely grated ginger
½ tsp red chili powder
½ tsp salt
¼ tsp nigella seeds (kalonji)
4 whole red chilies dried
2 bay leaves
1 large onion (chopped)
3 whole green chilies

Procedure:

1. Marinate fish with ½ tsp turmeric and salt for 15 min.
2. Heat gently mustard oil in a skillet and fry fish fillets over medium heat until become brown from both sides, it would take 5-8 min.
3. In a mixing bowl make a smooth paste of remaining spices including ground coriander seeds, the cumin, ginger, 1 tsp turmeric, chili powder and ½ tsp of salt. Add just 3 tbsp of water to mix.
4. In the same skillet, fry nigella seeds and bay leaves until splattering then add whole red chilies and when the chilies become dark add onion and fry until become light golden brown in color.
5. After that add the prepared spices paste and cook over medium heat for 1-2 min.
6. Then spread the fried fish fillets over the gravy, pour a cup of water over the fish and shake the skillet to mix water in the gravy. Simmer for 5-10 min then serve with boiled rice.

photo source : 1

Dum Chicken Biryani

talat — Thu, 19 May 2011 13:13:39 +0000

Preparation time : 90 min + Marinating time | Serves 4 persons

This dum chicken biryani is another variety of biryani which is originated recently, it is prepared with different bbq flavors here in this recipe it is prepared with chicken tikka flavor. Though hot coal is used to give it bbq flavor but you can also bbq the chicken on grill then follow the same procedure for this biryani.

Ingredients:

For Chicken Tikka:

1 kg chicken (large pieces)
1 tbsp ginger garlic paste
4 tbsp white vinegar
1 tbsp red chili powder
1 tsp mix spice powder (garam masala)
Pinch of orange food color
2 tbsp yogurt
Salt to taste
2 tbsp oil

For Gravy:

½ cup oil
1 cup chopped onion
4 chopped tomatoes
1 tsp turmeric powder
1 tsp red chili powder
1 tsp ginger garlic paste
1½ tsp coriander powder
1 cup yogurt

For Rice:

¾ kg long grain rice (basmati)
2 bay leaves
3 medium sticks cinnamon
3 green cardamoms
2 black cardamoms
6-8 cloves
6-8 black pepper corns
3 tsp salt
1 tbsp vinegar

For Assembling:

1 cup chopped coriander leaves
½ cup chopped mint
5-6 large green chilies
¼ tsp yellow food color (dissolve in ¼ cup milk)
1 tsp biryani essence
¼ cup ghee (hot)

Procedure:

1. Marinate chicken with the ingredients mentioned for tikka except oil and leave for 3-4 hrs. or for overnight.
2. Boil water for rice (take double quantity of water so that water level should 4-5 inch above the rice level.
3. Meanwhile in a heavy sauce pan heat oil for chicken and then cook over low heat until chicken would become completely tender and all water of chicken vanishes from it.
4. Add whole spices, vinegar and salt to the boiled water and after 5 min add rice to it. When rice starts bubbling from center and sides and ¾ done then drain all the water from the rice using strainer and let it cool.
5. Heat coal to give bbq flavor to chicken, place it on foil paper and drizzle some oil over it place it immediately onto the chicken piece and cover the lid tightly so that smoke would not escape out.
6. Now prepare gravy for the chicken, for that you need to fry onion in oil until become light golden, then add rest of the ingredients except yogurt until tomatoes tender completely and make fine gravy.
7. Then add yogurt and cook it until oil starts to separate form the gravy, after that add chicken to it and mix well.
8. Take a large sauce pan spares half of the rice onto the base of the pan spread whole chicken gravy over it, sprinkle chopped coriander, mint and green chilies, cover again with remaining rice and then sprinkle food color mixture, biryani essence and hot ghee one by one onto the top center of rice in circular pattern.
9. Cover the lid tightly and place the pan over high heat for 5-8 in then reduce the flame to low and cook for further 15-20 min until strong steam fill into the pan. Make sure your sauce is large enough that it should ¾ filled otherwise rice will not cook properly.
10. Serve the hot dum chicken biryani in a beautiful serving platter with raita.

photo source : 1

Chicken Tandoori Recipe

talat — Sat, 30 Apr 2011 08:34:37 +0000

Preparation time : 50 min + Overnight Marination time | Serves 4 persons

This chicken tandoori recipe is one of a famous bbq recipe from Pakistani cuisine but in this recipe it is prepared by baking method. The spices used in this recipe are common and usually use as major ingredients in Pakistani cuisine, they only differ in the method. You may also use raw papaya paste in marination to make this recipe quickly.

Ingredients:

1 whole chickens
2 tsp ground cumin
1 tsp paprika
1 tsp saffron threads
½ tsp ground red pepper
1 tsp salt
8 cloves garlic (minced)
2 oz ginger (minced)
½ tsp whole cumin seed
½ cup butter or ghee (melted)
1 cup plain yogurt
1 tsp ground coriander
2 tbsp lemon juice

Procedure:

1. Make slits at leg and breast sides of the chicken.
2. Soak saffron in 2 tbsp boiling water for just 5-10 min so that color of saffron blend in water and threads would get soft.
3. Marinate the chicken with salt, lemon juice and saffron and leave it for at least 30 mins so that every piece of chicken would get the flavor.
4. In a mixing bowl combine spices including ginger garlic, paprika, red pepper, cumin, coriander and yogurt
5. Rub the chicken with the prepared spicy marinade. It is better to use your hands to marinate the chicken so that spices are spread evenly over the whole chicken. Leave the chicken for marination for overnight.
6. Preheat oven to 500 degrees F and take a greased roasting pan place the chicken in it and pour the melted butter or ghee over the whole chicken,
7. Bake for 12-15 min and then reduce the temperature to 350 degrees and bake again for 30 min until chicken become tender. To keep the chicken juicy, place a dish of warm water in the oven so that chicken would not get dry while baking.
8. Serve the hot chicken tandoori with onion rings, lemon wedges and chopped coriander.

photo source : 1

Chicken Makhani

talat — Sat, 01 Jan 2011 07:44:29 +0000

Preparation time : 5 hrs. | Serves 4 persons

This chicken makhani recipe is prepared in slow cooker hence has little bit different taste as compare to usual chicken makhani. It is immediately served hot and butter topping is done just before serving so that aroma of butter would not escape and absorb in the gravy.

Ingredients:

1 lb chicken breast
2 white onions (minced)
2 garlic cloves (minced)
2 tsp fresh ginger (minced)
2 tbsp lemon juice
2 tsp garam masala powder
1 tsp ground cumin
½ tsp ground red pepper
½ tsp ground cloves
½ tsp ground fenugreek
¼ tsp salt or to taste
½ tsp freshly ground black pepper
¼ cup oil
2 tbsp butter
1 tbsp tomato paste
¾ cup yogurt (blended)
Fresh coriander leaves (chopped)

Procedure:

1. Place all the ingredients except butter, yogurt and coriander leaves in slow cooker and let it cook for 4-5 hrs. on low until chicken becomes tender and all the ingredients incorporate well to form a thick gravy.
2. After that add yogurt and cook for 3-4 min on medium heat.
3. Take out the chicken makhani in serving bowl with lid and then top with butter and coriander leaves, immediately cover the bowl with lid so that all steam remain inside and butter melts completely.
4. Serve the delicious chicken makhani with naan.

photo source : 1

Seekh Kebab

talat — Sat, 04 Sep 2010 09:10:10 +0000

Preparation time : 40 min. + 3 hrs. Marinating time | Serves 6 persons

This seekh kebab recipe is one of famous Pakistani BBQ recipe which can be prepared with chicken, lamb/mutton or beef. The spices can be altered according to your taste; it gives good taste when it is grilled. It is served with yogurt sauce, chutney and fresh salad.

Ingredients:

500 gm minced chicken or lamb
3 large onions (finely sliced)
1 tsp red chili powder
¾ tsp roasted cumin powder
¾ tsp roasted sesame seeds powder
¾ tsp ground poppy seeds
1 tsp roasted ground coriander
2 tbsp green chili paste
1 tbsp garam masala powder
2 tbsp ginger garlic Paste
2 tbsp raw papaya paste
Salt to taste
2 eggs (lightly beaten)
1 tbsp coriander leaves (finely chopped)
2 cup oil

Procedure:

1. Take a suitable drainer and rinse the meat with water and set aside until all the water drains out from the meat otherwise kebabs would have been break.
2. In a wok fry onions until become brown and crispy, then drain out all the oil from the onion and set aside.
3. When onion become cool at room temperature crush them using hands.
4. Now in a mixing bowl combine all the ingredients including spices, pastes and eggs. Mix this mixture properly to make dough of meat which should not be sticky and then leave for at least 3 hrs.
5. After that divide the dough into 10-12 equal pieces and roll each piece to give it long shape. Each piece should be at least 1.5 inch thick.
6. Take a baking tray, lined it with aluminum foil and place the kebabs onto the foiling paper. Sprinkle 4-5 tbsp of oil on the kebabs so that they would not get dry then bake in oven for 20-25 min until become done. You can also grill them which taste better.

photo source : 1

Cucumber Yogurt Salad

talat — Wed, 01 Sep 2010 08:48:35 +0000

Preparation time : 5 min. | Serves 4 persons

This cucumber yogurt salad is form South Asian cuisine where it is usually served in summer season with boiled rice and vegetable gravy. This salad can also be served as dip with any fried stuff.

Ingredients:

3 medium size cucumber (peeled, seeded and cut into slices)
1 cup plain yogurt
1 tsp ground roasted cumin
Salt to taste
1 tsp fresh mint leaves (minced)
1 tsp fresh coriander leaves (minced)
1 tsp fresh green chilies (minced)

Procedure:

1. In a mixing bowl, whisk yogurt to make it smooth.
2. Add salt, cumin, mint, coriander and green chilies and mix well.
3. Now add sliced cucumbers and mix it evenly in the yogurt. Chill for 30 min then serve.

photo source : 1

Fried Onion Rings

talat — Tue, 31 Aug 2010 15:37:19 +0000

Preparation time : 10 min. | Serves 8-10 persons

These fried onion rings are one of an easy and quick recipe to prepare at home and can be served as fried snack. It is served with any dip or sauce like ketchup, bbq sauce, etc.

Ingredients:

3-4 large red onions (cut into rings)
3 cup flour
Salt to taste
1 tbsp sugar
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp ground black pepper
1 egg yolk
Cold water or milk as required
Hot oil in fryer

Procedure:

1. Sift together dry ingredients including flour and spices.
2. In a mixing bowl make smooth batter by combining dry mixture, milk and egg yolk. The batter should be no so thick or thin, the consistency is such away that if you drop from spoon it would not stick to spoon.
3. Heat oil for deep frying in a wok.
4. Dip onion rings in the batter and then deep fry until become golden crisp. It would take 4-5 min.

photo source : 1

Shahi Korma

talat — Tue, 24 Aug 2010 11:29:03 +0000

Preparation time : 2 hrs. (approx.) + 1 hr. Marinating time | Serves 6 persons

This shahi korma is prepared with lamb meat and is less spicy than other korma recipes. This korma can also be prepared with meat of chicken or beef with the same method except preparation time differs according to the cooking time of meat.

Ingredients:

¼ toasted cashews (crushed)
6 garlic cloves (minced)
2 tbsp ginger (minced)
1 kg lamb pieces
¼ cup oil
4-6 cloves
1″ piece cinnamon stick
3 greed cardamoms
2 black cardamoms
2 medium onions (finely chopped)
1 ¼ cup heavy cream
1 tbsp paprika
Salt and pepper (to taste)
2 tsp garam masala

Procedure:

1. Puree cashews with water in blender and mix with garlic and ginger.
2. Marinate the lamb pieces with this mixture and leave for an hour or overnight.
3. Heat oil in a deep pan and toast cloves, cinnamon and cardamoms for just 1-2 min until pleasant smell starts to come.
4. Add onions and sauté for 3-4 min.
5. Now add marinated meat and cook on high heat for just 4-5 min until all the water from meat become dry.
6. Add cream, paprika and seasoning of salt and pepper and mix well. Then add enough water so that thick gravy would form.(approx. 2 cup or more)and simmer for 90 min or until meat becomes tender.
7. After that sprinkle garam masala on top of the gravy and then serve hot with naan.

photo source : 1

Malai Kofta

talat — Fri, 30 Jul 2010 11:54:55 +0000

Preparation time : 30 min. | Serves 6 persons

This malai kofta recipe is from South Asian cuisine and can be serves as one of Eid party recipes. In this kofta recipe no more meat is used the balls are prepared with cottage cheese, also the gravy is prepared with simple and easy method hence this recipe can be prepared in very short time for dinner.

Ingredients:

For Kofta:

2 ½ cup cottage cheese (grated)
4 tbsp roasted gram flour
3-4 ground cashew
4 green chilies (chopped)
2 tbsp chopped fresh coriander
½ tbsp ground cumin
Oil for shallow frying
2 tbsp lemon juice
Salt to taste

For Gravy:

3 tsp vegetable oil
½ tbsp ginger garlic paste
½ tsp red chili powder
1 tsp turmeric powder
2 tsp coriander powder
2 green chili
2 cup milk
1 onion (finely chopped)
2 tomatoes (chopped)
Salt to taste

Procedure:

1. In a mixing bowl, knead cheese until become smooth so that soft dough would form.
1. Add ginger garlic paste, cashew, green chilies (chopped), fresh coriander, cumin and lemon juice and mix well.
2. Make small balls of lemon size and roll them in graham flour.
3. Heat oil in frying pan for shallow frying and then fry them in batches until become golden brown in color.
4. Now prepare gravy, for that sauté onion in a wok for 2-3 min.
5. Then add turmeric powder, coriander powder, red chili, green chilies, tomatoes and salt and simmer for 5 min. until tomatoes become soft.
6. After that add milk and let the gravy to boil on medium heat.
7. When oil starts to appear on the gravy and it gets thick then add the fried kofta to the gravy and simmer for 5 min more.
8. Remove the pan from heat and serve the delicious malai kofta chapati.

photo source : 1

Garlic Naan

talat — Wed, 30 Jun 2010 14:57:38 +0000

Preparation time : 40 mins. | Serves 6-8 persons

This garlic naan recipe is from Pakistani cuisine where it is specially prepared at parties. It would give great taste if it is cooked in traditional tandoor.

Ingredients:

4 cup refined flour
2 tbsp oil
1 tsp baking powder
½ tsp baking soda
Salt to taste
2 tsp caster sugar
1 ½ cup milk
2 tbsp yogurt
2 tbsp fresh coriander leaves (chopped)
½ cup green garlic (finely chopped)
6 tbsp margarine (softened)

Amazon.com Widgets

Procedure:

1. Sift together flour, baking powder, baking soda, sugar and salt.
2. Mix the dry mixture in oil using your hands so that little soft crumbs would form.
3. Add milk and mix it well in the mixture.
4. Now transfer the dough onto the counter of open surface and slowly add lukewarm water so that soft and smooth dough would form. You will need to knead the dough with approximately 100 strokes and then leave for 15 mins.
5. After that divide the dough into balls of size equals to small orange.
6. In another mixing bowl combine margarine, green garlic and coriander leaves and make smooth paste.
7. Now take a piece of dough and spread it using your hands to make circular flat bread of nearly half inch thickness, make it deep from the center using your finger tips, then apply 1 tbsp of margarine mixture in the center and then place in preheated oven for 4-5 mins. at 400 degrees F. After 5 mins turn off the lower burner and turn on the upper burner or grill of your oven and bake for just 2-3 mins more until become light brown form top. Similarly prepare rest of the naan.

photo source : 1

Tandoori Chicken Recipe

talat — Wed, 09 Jun 2010 09:16:10 +0000

Preparation time : 30 mins + 3 hrs Marinating time | Serves 4 persons

This tandoori chicken recipe is from South Asian cuisine where it is most popular in Pakistan and India. The chicken is spicy as its marinade is prepared with the traditional spices. This bbq chicken is served with green yogurt sauce (raita), onion slices and paratha.

Ingredients:

1 whole chicken (make its 4 large pieces)
2 tbsp lemon juice
1 cup yogurt
2 tbsp ginger (minced)
2 tbsp garlic cloves (minced)
1 tsp ground cumin
½ tsp ground coriander
1 tbsp cayenne pepper
1 tsp turmeric powder
1 tbsp garam masala powder

Procedure:

1. Marinate chicken in lemon juice and salt for 15 mins. Don’t forget to make cuts on each piece of chicken so that spices absorb completely inside the chicken.
2. Meanwhile prepare spicy marinade for the chicken for that you need to mix rest of the ingredients together rand make smooth paste.
4. Now marinade chicken in the spicy mixture and leave for 2-3 hrs.
5. After that prepare grill for the chicken and then grill each piece of chicken using skewer and keep brushing during cooking so that chicken would not get dry and grill until it completely cooks. You may also bake this chicken instead of grilling for that you need to preheat oven at 400 degrees F and bake for 30-40 mins until chicken becomes tender.

photo source : 1

Apple Chutney

talat — Fri, 04 Jun 2010 06:23:32 +0000

Preparation time : 20 mins

This apple chutney is from Pakistani cuisine which is little spicy and sweet and sour in flavor. It is better to use sour and juicy apples so that the taste of chutney would become naturally sour and hence amount of vinegar will be reduced. This chutney can be served with different meals like veggies. lentils curry, potato pancake, etc.

Ingredients:

2 kg apples (peel and cut into small cubes)
½ cup sugar or to taste
½ cup vinegar
2 tbsp ginger (minced)
1 tsp crushed red chili
1 tsp salt or to taste

Procedure:

1. In a sauce pan boil apples in 3 cups of water.
2. When apples become soft add ginger, red chili, sugar, salt and vinegar and cook on medium heat until the syrup starts to thick.
3. When syrup gets the desired consistency then pour the hot apple chutney in an air tight jar. This chutney can last for a month.

photo source : 1

Mughlai Chicken

talat — Thu, 20 May 2010 05:31:35 +0000

Preparation time : 30 mins. | Serves 8 persons

This mughlai chicken recipe is from South Asian cuisine, it is more popular in India and Pakistan rather than other regional countries in this region. This recipe is some how related to traditional korma recipe addition of cream and almonds make it different from that curry.

Ingredients:

1 kg boneless chicken
1 tbsp ginger paste
8 cloves garlic paste
6 tbsp blanched almonds (powdered)
½ cup vegetable oil
1 cinnamon stick
2 bay leaves
5 cloves
4 green cardamoms
3 black cardamoms
2 medium onions (sliced)
2 tsp ground cumin seeds
2 tsp red pepper
½ cup yogurt
200 gm cream
2 tsp garam masala
Salt to taste
Coriander leaves for garnishing

Procedure:

1. Heat oil in a wok and fry chicken until become golden brown in color, then take them out form the oil.
2. Now add cardamom, bay leaves and cloves in the same oil and fry until pleasant smell starts to come form the spices and bay leaves turn brown.
3. After that add onions and fry till become light golden brown in color.
4. Add ginger garlic paste and fry for a minute.
5. Now add yogurt, red pepper and cumin and cook until oil starts to separate form the gravy.
6. Then add chicken pieces, cream, garam masala, almonds and salt and simmer for 10-15 mins.
7. Sprinkle some coriander leaves on top and then serve the delicious spicy mughlai chicken with naan.

Vegetable Puff

talat — Fri, 07 May 2010 08:25:53 +0000

Preparation time : 40 mins. | Serves 6 Puffs

This vegetable puff recipe is simple and easy to prepare at home. Only few spices and veggies are used for stuffing which are easily available at home.

Ingredients:

250 gm puff pastry roll
1 large boiled potato (coarsely mashed)
1 medium size onion (sliced)
1/2 cup cabbage (finley chopped)
5-6 green Chilies (chopped)
1 tsp black pepper
1 tsp white pepper
Salt to taste
1/2 tsp crushed red chili
2 tbsp butter

Procedure:

1. Heat butter in pan, add cabbage, onion an green chilies and cook for 2-3 mins on high flame.
2. After that add salt, pepper and red chili and stir well.
3. After 3-4 mins when water released from veggies starts to dry add mashed potato and mix well and remove pan from heat.
4. Take a pastry dough and roll it to form a thin square sheet of 12 in. size.
5. Divide it into six strips of 2 in. width. Take a piece of strip and put 1-2 tbsp of prepared vegetable onto the strip and start rolling form one side to other. Seal the corner of roll by coating egg at the corner and brush the top side of roll with egg.
6. Similarly prepare rest of the rolls and then place them on a baking tray and bake for 20-30 mins at 350 degrees F.
7. When the puff starts to become golden brown from top take them out from oven and serve hot with tea.

photo source : 1

Pickle Chicken

talat — Thu, 22 Apr 2010 14:40:45 +0000

Preparation time : 30 mins. | Serves 4 persons

This pickle chicken recipe is from South Asian cuisine which is spicy and bit sour in taste. In this recipe stuffed green chilies are used in which pickle spice mix is used hence the curry become spicy in taste.

Ingredients:

750 gm chicken
1/2 tsp turmeric powder
1 cup onion (sliced)
1 tsp mustard seeds
5 cloves
1 tsp fenugreek seeds
1 tbsp crushed fennel seeds
1 tbsp red chili powder
1 tsp crushed cumin seeds
1 tsp black nigella seeds
1 tbsp ginger (chopped)
2 tbsp garlic (chopped)
1 cup yogurt
½ cup mustard oil
Salt to taste

For Green Chilies:

8-10 large green chilies
1 tsp crushed red chili
1 tsp crushed coriander
1 tsp crushed cumin
Rock salt to taste
½ tsp mango powder or lemon powder (to taste)

Procedure:

1. Blend onion to make smooth paste.
2. Beat yogurt and add 2 cups of water in it.
3. Heat oil in a sauce pan, and then add ginger garlic onion paste, cloves, mustard seeds, cumin seeds, black nigella, fenugreek seeds and fennel. Cook for 8-10 mins until all the water on onion would have been dried.
4. Now add red chili, salt and turmeric powder and cook for 2-3 mins more.
5. Add chicken pieces and yogurt to the spices and simmer for 15 mins.
6. Mean while prepare stuffed green chilies for that you need to cut each chili from center so that they should remain attach from the top end.
7. Now mix the spices for green chilies and add 1 tbsp of lemon juice just to make paste and then fill this spice paste into each green chili.
8. After that add stuffed green chilies, cover the lid and cook for 5 mins more.
9. When all the water from chicken have been dried and oil starts to appear on top then serve the hot spicy pickle chicken with cumin rice or Indian bread.

photo source : 1