Archive for April, 2010

• Vegetable biryani

  Date: 2010.04.23 | Category: Vegetable Recipes | Response: 0

  Ingredients: – 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE: – Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.

• Stuffed paneer

  Date: 2010.04.12 | Category: Chicken Recipes | Response: 0

  Ingredients : – 6 large tomatoes, 2 medium sized potatoes, 1/2 cup green peas, 1 cup grated paneer, 1 teaspoon red chilly powder, 1 pinch turmeric, 1/2 teaspoon garam masala powder, 1/4 teaspoon mango powder,, 1/2 teaspoon mustard, 1/2teaspoon cumin seeds, 1/2 teaspoon aniseed(saunf), 3 table spoons oil and salt to taste.

  Preparation time : – 10 minutes Serves : – 2

  HOW TO PREPARE: – Boil the potatoes, peel them and mash them. Take a frying pan and pour 1 tablespoon oil. Bring to heat and add the mustard let it crackle. Follow this with the aniseed and cumin seeds, sauté till they turn golden brown. Add the turmeric, red chilly powder, garam masala (hot spice mix) and salt to taste. Put in the mashed potatoes and green peas and cook briefly and remove from flame. Add the grated paneer to the mixture and mix it all up. Cut the top of tomatoes and with the help of a spoon scoop out the entire pulp. Now fill each tomato with the mixture we just made. Now take another pan and pour the remaining oil and bring to heat. Now place all the tomatoes inside the pan and cook till the tomatoes are cooked. Garnish with fried cashews and fresh coriander and serve.

• Chicken kurma

  Date: 2010.04.03 | Category: Chicken Recipes, Indian Recipes | Response: 0

  Ingredients : – 400 grams chicken boneless, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon ghee(clarified butter) and salt to taste.
  
  Preparation time : – 30 minutes Serves : – 2

  Chicken fry.HOW TO PREPARE : – Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork. Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve.
  
  Indian vegetable recipes