Archive for June, 2010

• Cauliflower And Potato

  Date: 2010.06.24 | Category: Indian Recipes | Response: 0

  Cut the potato into cubes and the cauliflower into small pieces. Take a frying pan and pour one table spoon oil. Add the cumin seeds once the oil is well heated. Fry till they are golden brown, and then add the potato cubes and cauliflower pieces. Add the turmeric, red chilly powder and salt. Stir well and cover with a lid. Cook on low flame stirring now and then. After five minutes beat the tomato in the mixer and add it. Cook till the oil starts coming out by itself. Turn off the flame. Garnish with coriander leaves and serve.

• Mustard rice

  Date: 2010.06.16 | Category: Indian Recipes | Response: 0

  Take the cooked rice and let it cool. Then with the help of a fork separate all the grains. In a blender add the groundnuts skinned and roasted, cashew nuts salt to taste. Make a fine paste. Now take a frying pan and pour the oil and ghee. Bring to boil and then add the mustard seeds. Let it crackle add the red chillies and curry leaves. Sauté briefly and add the black gram and Bengal gram. Sauté till the ingredients turn golden brown and put in the paste. Cook for two minutes or till the aroma begins to rise. Remove from flame and add the rice. Mix it up well and serve.

• Butter Chicken with Kasoori methi

  Date: 2010.06.03 | Category: Chicken Recipes, Indian Recipes | Response: 0

  Ingredients :- onion-one,garlic-4-5pods,ginger small piece,tomatoes 4-5,dhania powder 2 teaspoon, jeera powder 1 tea spoon,red chilly powder 1 teaspoon, tompto puree 50ml,one chicken 600-800gms,50ml white oil, 50gm butter, garam masala powder 1teaspoon and kasoori methi 3tea spoon.
  
  Preparation time : -30 minutes

  HOW TO PREPARE : – Grind to a smooth paste one medium sized onion along with four or five pods of garlic, one small piece of ginger, 4-5 medium sized tomatoes, two teaspoons of dhania powder, one teaspoon of jeera powder, one teaspoon of red chilli powder and salt. Add 50ml of tomato puree to the paste and mix well with the chicken (600-800 gms full chicken cut into 8/12 pieces). Heat 50ml white oil along with 50gm butter. Pour the chicken along with the mixture in the hot oil and stir well and bring to a boil.Keep it on high flame stirring from time to time for about 5 minutes and then reduce the flame to medium.Cook till done/oil floats above. Mix one teaspoon of garam masala powder and three teaspoon of kasoori methi soaked in water and heat for another half minutes. Serve hot with roti/naan or paratha.

  Butter Chicken