|
Best Chicken Recipes Best Vegetable Recipes Quick Potato Recipes Quick Ladies Finger Recipes Quick Snack Chips Quick Mushroom Recipes Paneer Recipes Dahi Recipes Aaloo Recipes Sprout Snack Quick Paneer Recipes Beans and Cabbage Recipes Shimla mirch Recipes Gajjar Recipes Baingan Recipes Mixed vegetables Recipes Aaloo Recipes Best Rice Recipes Curd rice Kesar pulao Coconut rice Brown rice Drumstick pulao Mango rice Tomato fired rice Mustard rice Vegetable biryani Bise Bele Bhaath Dry fruit pulao Rich vegetable fried rice Til Bhaath Navratan pulao Best Chutney Recipes Coconut Chutney Onion chutney Carrot chutney Quick green chutney Ginger chutney Lassun ki chutney Coriander chutney Best Fish Recipes Best Egg Recipes Lasik Abroad 
|
|
|
Preparation time : - 12 minutes Serves : - 2 HOW TO PREPARE: - Wash the carrots and peel it and then grate them. Finely chop the green chilly, coriander leaves and tomato each separately and set it aside. Now take a frying pan and pour one tablespoon oil and bring to heat. When its hot add the grated carrot and green chilly and sauté. When they are cooked add the tomatoes and sauté till the oil begins to leave the sides of the pan. Turn off the flame and set it aside. Let it cool down. By the time take another pan and pour in one teaspoon oil and bring to heat. Then add black gram and red chillies and sauté till the gram turns golden brown. Set it aside and let it cool. Now take a blender and add the coconut, salt to taste, fried red chillies and black gram, carrot mixture and grind into a fine paste. Then in a small frying pan pour the remaining oil and heat it up. Add the mustard seeds and let it crackle. Then add the asafoetida and turn off the flame. Pour this mixture into the paste and stir once and serve. 
Preparation time : - 3 minutes Serves : - 3 HOW TO PREPARE : - Take a blender and add all the ingredients. Don’t add any water and blend it together till it’s a fine paste. If it’s too watery you can add a small onion or few more cashew nuts. Make a paste and serve. Ingredients : - 2 tablespoons peanuts, ½ teaspoon cumin seeds, 3 dry red chillies, 2 garlic flakes,1/2 teaspoon tamarind paste, ½ teaspoon jaggery, ½ teaspoon mustard seeds, few curry leaves,1 teaspoon oil and salt to taste. Preparation time : - 7 minutes Serves : - 2 HOW TO PREPARE : - Take a flat tava or pan and dry roast the peanuts. When they are dark brown, skin the peanuts. Set them aside and in the same tava dry roast the cumin seeds and dry red chillies. Sauté till the cumin seeds turn golden brown and an aroma begins to rise. Set them aside and let it cool. Put the peanuts, roasted cumin, red chillies, tamarind paste, garlic, sugar, salt in a blender and make a fine paste. Remove the paste from the blender and put it in a bowl. Take another small frying pan and pour the oil. Bring to heat and when it is very hot add the mustard and let it crackle. Then add the curry leaves and turn off the flame. The leaves will get cooked in the heat of the oil itself. Pour this mixture into the paste. Stir well and serve. ADD THIS TO YOUR SOCIAL BOOKMARKS
 Blink Del.icio.us Digg Furl Google Simpy Spurl Y! MyWeb |
|
© 2007-2008 Best Indian Cuisines, All Rights Reserved |