- ROAST-To cook in an uncovered oven or cook on a Tawa (Griddle).
- BAKE-To cook by dry heat inside an oven.
India Food Recipes, Indian Cuisine, Pure Veg Recipe
Wednesday, December 21, 2011
Kitchen Glossary Continuee
Sunday, December 11, 2011
Saturday, December 10, 2011
Friday, December 9, 2011
Wednesday, November 30, 2011
Monday, November 28, 2011
Sunday, November 27, 2011
Saturday, November 26, 2011
Thursday, November 24, 2011
Sunday, November 20, 2011
Monday, November 14, 2011
Saturday, November 12, 2011
Thursday, November 10, 2011
Wednesday, November 9, 2011
MALAI KOFTA
"MALAI KOFTA" For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
Monday, November 7, 2011
GARAM MASALA
GARAM MASALA
Ingredients:
Green elaichee-100gms
DalChini-50gms
Laung-50gms
Shahjira-15gms
Safed Mirch-25gms
Tejpatta-4
Jaiphal-1
METHOD:
1.Combine together all ingredients and roast them on a slow flame till they became little crispy.
2.Cool and grind them into a very fine powder..Sieve and store it in an airtight container.
Ingredients:
Green elaichee-100gms
DalChini-50gms
Laung-50gms
Shahjira-15gms
Safed Mirch-25gms
Tejpatta-4
Jaiphal-1
METHOD:
1.Combine together all ingredients and roast them on a slow flame till they became little crispy.
2.Cool and grind them into a very fine powder..Sieve and store it in an airtight container.
FARIYALI BISCUIT
"FARIYALI BISCUIT"
Ingredients:
Rajgira Atta-150 gm
Baking Powder-1/4 tsp
Salt-1/2 tsp
Desicatted Coconut-50 gm
Butter-125 gm
Sugar powder-100 gm
Vanilla or Coconut Essence-1/2 tsp
METHOD:
1. Sieve Baking powder,Rajgira Atta,Salt.Add Desicatted Coconut.
2.Mix Butter,Sugar powder and essence and whipped it well till it becomes soft. Add Rajgira Atta's Mixture and make dough.
3.Make Roti with the help of Atta and cut it into desired shape.
4.Put it into baking tray..Preheat the oven for 10 mins in150¤C,then Bake it for 25-30 mins...
Ingredients:
Rajgira Atta-150 gm
Baking Powder-1/4 tsp
Salt-1/2 tsp
Desicatted Coconut-50 gm
Butter-125 gm
Sugar powder-100 gm
Vanilla or Coconut Essence-1/2 tsp
METHOD:
1. Sieve Baking powder,Rajgira Atta,Salt.Add Desicatted Coconut.
2.Mix Butter,Sugar powder and essence and whipped it well till it becomes soft. Add Rajgira Atta's Mixture and make dough.
3.Make Roti with the help of Atta and cut it into desired shape.
4.Put it into baking tray..Preheat the oven for 10 mins in150¤C,then Bake it for 25-30 mins...
SHAHI TUKDA INSTANT SWEET
"SHAHI TUKDA" [INSTANT SWEET]
Ingredients:
Bread-1
Ghee 4 frying
Almonds and Pistachio
Rabdi
METHOD:
1. Take a bread slice and cut it diagonall into 2 triangles.Deep fry them in hot ghee till red and crispy.
2.Place them in a serving plate, pour hot Rabdi, all over it garnish with shredded Almonds and Pistachio.Serve hot or chilled...
Ingredients:
Bread-1
Ghee 4 frying
Almonds and Pistachio
Rabdi
METHOD:
1. Take a bread slice and cut it diagonall into 2 triangles.Deep fry them in hot ghee till red and crispy.
2.Place them in a serving plate, pour hot Rabdi, all over it garnish with shredded Almonds and Pistachio.Serve hot or chilled...
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