Archive for July, 2009

• Kesar pulao

  Date: 2009.07.06 | Category: Indian Recipes, Rice recipes | Response: 0

  Kesar pulao – Ingredients: – 1 cup basmati rice( long grain), 1 cup sugar, few strands of kesar(saffron), a pinch of saffron colour dissolved in 2 teaspoons warm water, 1 tablespoon mustard seeds, 4 cardamoms, 10 raisins, 4 cloves, 1 1/2 tablespoon mixed dry fruits, varak(silver paper), 2 tablespoons pure ghee and water for boiling rice.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE: - Soak the basmati rice for 15 minutes and then drain the water completely. Take a pan and pour the water and bring to boil. When the water begins to boil add the rice and simmer the flame. Take the sugar and dissolve in a little water. When the rice is half cooked add the ghee and stir well. Next pour in the sugar syrup. Mix well and let it cook. After the rice is done ensure you don’t over cook it. The grains should be separate. Now add the saffron, cloves, cardamoms, and one tablespoon of the chopped dry fruits. Sit gently and cover the lid for 5 minutes. Garnish with the raisins, varak and the remaining dry fruits. Keep it covered till you are about to serve so that the aroma doesn’t fade away.

• Fish curry

  Date: 2009.07.02 | Category: Fish Recipes | Response: 0

  Ingredients:-

  1/4 cup all-purpose flour

  1 teaspoon ground cardamom

  Salt

  Freshly ground pepper

  3/4 pound snapper fillet or other fish fillet

  2 teaspoons canola oil

  1/4 cup mango chutney (commercial or homemade)

  Preparation:

  Mix together flour, cardamom and a little salt and pepper. Dip fillets into the flour mixture; shake off excess flour.

  Heat oil in a nonstick skillet large enough to hold the fillets in one layer without crowding. cook on one side for 4 minutes. Turn; fry another 4 minutes. Then you can Serve …

• Apple, Grape And Endive Salad

  Date: 2009.07.01 | Category: Chicken Recipes, Indian Recipes, Vegetable Recipes | Response: 0

  Ingredients:-1/4 cup reduced-fat sour cream

  1/4 cup low-fat buttermilk

  2 tablespoons cider vinegar

  (salt to taste)

  Freshly ground black pepper

  2 Fuji apples, cored and thinly sliced

  1 1/2 pounds Belgian endive (4 to 6), halved lengthwise, trimmed and cut
  crosswise into 1-inch pieces

  2 cups seedless green grapes, halved lengthwise

  1/2 cup toasted pecans, broken into pieces

  Preparation:
  In a large bowl, whisk together sour cream, buttermilk and vinegar; season
  generously with salt and pepper to taste.

  Cut apple slices in half crosswise; add to bowl along with endive, grapes and
  pecans. Toss to combine. Serve immediately.

  Indian Recipes
  Chicken Recipes