tag:blogger.com,1999:blog-36998184909752611982024-02-06T19:36:34.064-08:00Favorite Indian Recipesfree all Indian recipesUnknownnoreply@blogger.comBlogger41125tag:blogger.com,1999:blog-3699818490975261198.post-10009446229632635832013-04-24T23:51:00.001-07:002013-04-24T23:52:30.090-07:00Paneer Bread Roll<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
<br />
200 g - paneer<br />
3 - potatoes<br />
2 - chopped onion<br />
4 - chopped green chillies<br />
1 tsp - pepper powder<br />
2 tsp - ginger and garlic, finely chopped<br />
1 pinch - ajinamota<br />
bread slices as per the requirement<br />
2 tsp - refined oil<br />
<br />
<b>Method</b><br />
<br />
1 Grate the paneer and keep aside.<br />
2 Steam potatoes till it comes soft<br />
3 Place a karahi on the stove and heat oil<br />
4 Fry the onions well and add the ginger garlic, green chillies and cook for some time.<br />
5 Add the pepper powder, the grated paneer, salt, ajinamoto.<br />
6 Finally, add the mashed potatoes.<br />
7 Mix well and let it cool for some time.<br />
8 Take the bread slice dip it in the water one at a time and squeeze well.<br />
9 Place one big spoonful of the cooked mixture in the bread and shape into oval balls.<br />
10 Make bread rolls with remaining cooked mixture.<br />
11 Now deep fry the balls and serve hot with ketchup. <br />
<br />
<br />
Servings : 5-7<br />
Time Taken : 15-30 mins</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-708231574873857592013-04-24T04:54:00.003-07:002013-04-24T04:54:43.497-07:00Chicken Tortilla Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZ1lpXJGB-esgdM8I-j7CWPK0N2zwxippngvj6XYZw_Pvg0nmMdEcMtMi4Zauuo-gyr1Q0f2sVYcposTSiETzuUZ61sJDFDtALx2iUmCL0LgtEOI_OhOik3uA96_LxhGptWT1FE9ijiE/s1600/chicken+tortilla+soup.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZ1lpXJGB-esgdM8I-j7CWPK0N2zwxippngvj6XYZw_Pvg0nmMdEcMtMi4Zauuo-gyr1Q0f2sVYcposTSiETzuUZ61sJDFDtALx2iUmCL0LgtEOI_OhOik3uA96_LxhGptWT1FE9ijiE/s1600/chicken+tortilla+soup.jpeg" /></a></div>
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<b>INGREDIENTS</b><br />For the soup:<br />2 tablespoons vegetable oil<br />1/2 medium onion, medium dice (about 3/4 cup)<br />1/2 small carrot, peeled and medium dice (about 1/4 cup)<br />1/2 medium celery stalk, medium dice (about 1/4 cup)<br />1/2 medium red bell pepper, medium dice (about 1/4 cup)<br />1 medium garlic clove, minced<br />1/2 teaspoon chili powder<br />1 teaspoon ground coriander<br />1 teaspoon ground cumin<br />1/2 teaspoon dried oregano<br />1/2 teaspoon paprika<br />1/4 teaspoon cayenne pepper<br />4 cups (1 quart) stock or low-sodium chicken broth<br />1 cup water<br />1/2 cup canned crushed tomatoes<br />1 1/2 teaspoons kosher salt, plus more as needed<br />1/2 teaspoon freshly ground black pepper, plus more as needed<br />4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces<br /><br />For the tortilla strips:<br />1 1/2 cups vegetable oil<br />4 (6-inch) corn tortillas<br />Kosher salt<br />Freshly ground black pepper<br /><br />To finish:<br />1 1/2 cups shredded, cooked chicken (about 8 ounces)<br />1/2 cup heavy cream<br />Kosher salt<br />Freshly ground black pepper<br /><br />Optional garnishes:<br />Shredded Monterey Jack cheese<br />Thinly sliced scallions<br />Sour cream<br /><br /><b>INSTRUCTIONS</b><br /><br /><b>For the soup:</b><br /><br /> Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.<br /> Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.<br /> Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.<br /><br /><b>For the tortilla strips:</b><br /><br /> Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes.<br /> Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.<br /> When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.<br /><br /><b>To finish:</b><br /><br /> When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.<br />
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<b>TIME/SERVINGS<br />Total Time: 2 hrs<br />Makes: 4 to 6 servings </b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-64437973813205945922009-07-13T02:16:00.000-07:002009-07-13T03:02:18.265-07:00Kachori Recipes<span style="font-weight: bold;">Ingredients:</span><br /> <br /> • 1 Cup flour<br /> • 1/2 Cup yellow moong dal (soaked)<br /> • 1/4 Cup gram flour<br /> • 1/4 tsp Fennel seeds powder<br /> • 1/4 tsp Cumin seeds powder seeds powder<br /> • 1/4 tsp Garam masala<br /> • 1/2 tsp Red chilli powder<br /> • 1/ 4 tsp Baking powder<br /> • Oil for frying<br /> • Salt to taste<br /><br /><span style="font-weight: bold;">How to make Kachori:</span><br /><br /> • Mix flour, salt and baking powder and make smooth dough.<br /> • Grind the soaked yellow moong dal.<br /> • Heat oil and fry grinded dal lightly in it.<br /> • Mix all seeds powder, gram masala and red chilli powder.<br /> • Cook it till it turns dry.<br /> • Add gram flour and stir it for while.<br /> • Stuffing mixture for kachori is ready.<br /> • Roll out small balls of equal size out of the dough.<br /> • Stuff the mixture in it and seal the edges.<br /> • Heat the oil and fry the balls till it turns brown.<br /> • Serve it with green chutney.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-71571904220864249032009-04-23T10:42:00.000-07:002009-04-23T10:49:43.759-07:00Deviled Eggs with Tarragon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQ_IdJLv-zVFP5bnNb3LSWoHaiVvwjE2QSfFSWg9Ohybu2tDwQuVzTD91Dx96LMsP8HUzb6MxkSiCKvipFp_5eJYtSf4Nxx4oWfLAdXnbI-8uIUU6wSCGU3yImv__ZG0xorxxQiRhlWQ/s1600-h/deviledeggs_290.20090421154134.jpg"><img style="cursor: pointer; width: 290px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQ_IdJLv-zVFP5bnNb3LSWoHaiVvwjE2QSfFSWg9Ohybu2tDwQuVzTD91Dx96LMsP8HUzb6MxkSiCKvipFp_5eJYtSf4Nxx4oWfLAdXnbI-8uIUU6wSCGU3yImv__ZG0xorxxQiRhlWQ/s400/deviledeggs_290.20090421154134.jpg" alt="" id="BLOGGER_PHOTO_ID_5327944052648516498" border="0" /></a><br /><br />INGREDIENTS<br /><br /> * 6 large eggs<br /> * 1/4 cup mayonnaise<br /> * 1 teaspoon Dijon mustard<br /> * 1 teaspoon minced capers<br /> * 1 1/2 teaspoons minced fresh tarragon leaves<br /> * 2 tablespoons minced fresh chives<br /><br />INSTRUCTIONS<br /><br /> 1. Place eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then remove from heat and let sit in the hot water for 12 minutes. Drain eggs and run under cold water until cool enough to handle. Transfer to the refrigerator for 20 minutes or until completely cool.<br /> 2. Crack and peel each hard-boiled egg. Using a sharp knife, slice eggs in half lengthwise. Scoop out yolks and place in a medium mixing bowl; reserve empty egg halves on a serving tray.<br /> 3. Mash yolks with a fork and add mayonnaise, mustard, capers, and tarragon. Mix thoroughly with the fork until smooth. Season with salt and freshly ground black pepper.<br /> 4. Fill each egg white with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon. Garnish each with a sprinkling of minced chives, and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-2877087836615610012009-04-23T10:34:00.000-07:002009-04-23T10:41:15.463-07:00Strawberry Whipped Cream Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4cQHVoYTMi2HtadQdrOgq6hv7yiEdbRNNsFxlXNn7EK77j8rLa88Jbp9gTcBKapn_G-nj74PInFeb6d2u-k2URRNaoEK3wip1h1CyAPKnsYuY-flMNbtozQAkvFtnFHoK5xiDfqUAZE/s1600-h/strawberrycake290.jpg"><img style="cursor: pointer; width: 290px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4cQHVoYTMi2HtadQdrOgq6hv7yiEdbRNNsFxlXNn7EK77j8rLa88Jbp9gTcBKapn_G-nj74PInFeb6d2u-k2URRNaoEK3wip1h1CyAPKnsYuY-flMNbtozQAkvFtnFHoK5xiDfqUAZE/s400/strawberrycake290.jpg" alt="" id="BLOGGER_PHOTO_ID_5327943281832268370" border="0" /></a><br /><p><span style="font-family:Arial,Verdana,Arial;"><p><span style="color: rgb(174, 61, 26);"><b><span></span></b></span></p></span></p><span style="color: rgb(174, 61, 26);"><b><span>INGREDIENTS</span></b></span><br /><p><span style="font-family:Arial,Verdana,Arial;"><p> <b>For the berries:</b><br />2 pints strawberries, rinsed and hulled (about 4 cups)<br />2 tablespoons granulated sugar<br />1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)<br />1 1/2 teaspoons vanilla extract<br />1 teaspoon grated lemon zest<br /><br /><b>For the cake:</b><br />2 cups cake flour<br />2 teaspoons baking powder<br />1/2 teaspoon kosher salt<br />1/2 cup vegetable oil<br />1/4 cup water<br />1 teaspoon lightly packed lemon zest<br />2 teaspoons vanilla extract<br />6 large eggs, separated<br />1 1/2 cups granulated sugar<br /><br /><b>For the filling:</b><br />1/2 cup mascarpone cheese<br />1/2 cup heavy cream<br /><br /><b>For the frosting:</b><br />1 tablespoon vanilla extract<br />6 tablespoons granulated sugar<br />3 cups heavy cream </p> <p><span style="color: rgb(174, 61, 26);"><b><span>INSTRUCTIONS</span></b></span></p> <strong>For the berries:</strong> <ol><li>Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.</li><li>Strain macerated berries and reserve syrup separately.</li></ol> <p><strong>For the cake:</strong> </p><ol><li>Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.</li><li>In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.</li><li>In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined. </li><li>Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.</li></ol></span></p> <span style="font-family:Arial,Verdana,Arial;"> <p><strong>For the filling:</strong> </p><ol><li>Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.</li></ol> <p><strong>For the frosting:</strong> </p><ol><li>Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes. </li><li>Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)</li></ol> <p><strong>To assemble:</strong> </p><ol><li>Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round. </li><li>Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.</li><li>Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes. </li><li>Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.</li></ol></span><span><span><span style="line-height: 18px; color: rgb(102, 102, 102);font-family:arial,helvetica,sans-serif;font-size:13;" ><span style="font-family:Arial,Verdana,Arial;"><span style="color: rgb(174, 61, 26);"><b><span>TIME</span>/SERVINGS</b></span><br /> Total Time: 1 hr 30 mins, plus cooling time<br /> Active Time: 1 hr<br /> Makes: 12 servings</span></span></span></span><span style="font-family:Arial,Verdana,Arial;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-29058715483144360572008-12-09T04:31:00.000-08:002008-12-09T04:34:15.550-08:00Gingerbread Cookies Recipes<span style="font-weight: bold;">INGREDIENTS:</span><br /><br /> 3 1/2 cups all-purpose flour<br /> 1 1/2 teaspoons ground ginger<br /> 1 teaspoon ground cinnamon<br /> 1 teaspoon ground nutmeg<br /> 1 teaspoon kosher salt<br /> 1/2 teaspoon baking soda<br /> 1/2 teaspoon ground clove<br /> 1 cup granulated sugar<br /> 8 tablespoons unsalted butter (1 stick), at room temperature<br /> 3/4 cup dark molasses, such as Grandma’s Robust<br /> 1 large egg, at room temperature<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Combine flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.<br />2. Combine sugar, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.<br />3. Scrape down the sides of the mixing bowl, add egg, and mix until incorporated. Add dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn dough onto a dry, clean surface, divide in half and form into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.<br />4. Heat the oven to 350°F and arrange a rack in the middle. Place 1/2 of the dough on a lightly floured work surface and roll out to 1/4-inch thickness.<br />5. Cut dough into 3-inch round cookies and transfer onto a parchment-lined baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.<br />6. Bake cookies until edges are brown but centers are still soft, about 8 to 10 minutes. Remove cookies from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a rack to cool completely. Repeat with remaining dough.<br /><br /><br /><span style="font-weight: bold;">Total: 1 hr 30 mins, plus time for the dough to chill</span><br /><span style="font-weight: bold;">Active: 35 mins</span><br /><span style="font-weight: bold;">Makes: 42 (3-inch) cookies</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-990532668731363472008-12-09T04:05:00.000-08:002008-12-09T04:17:47.899-08:00Fried Chickpeas with Sage Recipes<span style="font-weight: bold;">INGREDIENTS:</span><br /><br />Olive and canola oil for frying<br />2 (15-ounce) cans chickpeas, thoroughly drained and rinsed<br />3 tablespoons all-purpose flour<br />2 teaspoons kosher salt<br />1 teaspoon smoked paprika<br />40 to 50 medium fresh sage leaves<br /><br /><span style="font-weight: bold;">Method</span>:<br /><br />1. Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375°F over medium heat.<br />2. Meanwhile, dry drained chickpeas thoroughly with paper towels. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps. Add chickpeas and toss to coat. Line a baking sheet with paper towels and set aside.<br />3. Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.) Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.<br />4. Combine remaining 1 tablespoon flour and sage leaves in a small bowl, toss to lightly coat, and tap off excess flour. Working in two batches, fry sage in oil until leaves stop foaming, about 10 to 15 seconds. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.<br />5. Toss together chickpeas and sage in a bowl and serve immediately.<br /><br /><br /><span style="font-weight: bold;">Special equipment: </span><br />You will need a deep-frying/candy thermometer, a pair of tongs, and a skimmer.<br /><br /><span style="font-weight: bold;">Total: 30 mins</span><br /><span style="font-weight: bold;">Active: 20 mins</span><br /><span style="font-weight: bold;">Makes: 6 to 8 servings</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-19364458382905389382008-12-08T02:24:00.000-08:002008-12-08T02:28:58.569-08:00Sweet Corn Soup Recipes<span style="font-weight: bold;">Ingredients:</span><br /><br />Large corn cobs ( bhutta) - 6<br />Water - 6 cups<br />Cornflour - 2 tbsp.<br />Sugar - 1-1/2 tbsp.<br />Soya sauce - 1 tsp.<br />Chilli sauce - 1 tsp.<br />Vinegar - 1 tsp.<br />Salt to taste.<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Pressure cook the corn kernels till tender.<br />2. Keep about 1/4 cup cooked corn kernels aside for later use.<br />3. Grind rest of the corn kernels and cook it in a pan on medium heat.<br />4. Mix cornflour in 4 tbsp. water and add .<br />5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.<br />6. Add sugar, salt, soya sauce, chilli sauce, vinegar.<br /> <br /> Serve hot with corn kernels (step 2) dipped in it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-27805168633045489042008-12-08T02:17:00.000-08:002008-12-08T02:22:56.811-08:00Fruit Raita RecipesIngredients:<br /><br />Yogurt (Curd) - 3 cups<br />Bananas- 2<br />Apple - 1<br />Mango - 1<br />Chikoo - 2<br />Pomegranate seeds - 1 cup<br />Strawberry - 1<br />Sugar to taste . <br />Black Salt to taste.<br /><br />Method:<br /><br />1. Cut all the fruits into small pieces and keep aside.<br />2. Beat the yogurt(Curd) to get smooth consistency.Add black salt and sugar and mix well.<br />3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)<br /> <br /> Decorate with these fruits and strawberry (in the center) and serve chill.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-52487484927336417932008-12-08T02:10:00.000-08:002008-12-08T02:16:10.488-08:00Egg Biryani RecipesIngredients:<br /><br />Basmati rice - 2 cups<br />Water - 3-1/2 cups<br />Eggs - 6<br />Onion (thin-sliced)- 1<br />Ginger paste- 1 tsp.<br />Garlic paste - 1 tsp.<br />Green chilli<br />(thin-sliced) - 2<br />Cloves- 2-3<br />Black pepper - 6-7<br />Bay leaves - 2<br />Brown cardamom- 1<br />Green cardamom - 2<br />Red chilli powder - 1 tsp.<br />Coriander powder - 1 tsp.<br />Garam Masala<br />Powder - 1 tsp.<br />Cinnamon<br />sticks (thin) - 3-4 (1/2 inch each)<br />Cumin seeds - 1 tsp.<br />Vegetable oil - 4 tbsp.<br />Salt to taste. <br />Chopped coriander leaves.<br /><br />Method:<br /><br />1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat<br />2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.<br />3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.<br />4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.<br />5. Meanwhile keep three eggs for boiling.<br />6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.<br />7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.<br />8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.<br />9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.<br />10. Put the rice in the centre of the dish plate.<br /> <br /> Garnish with coriander leaves and serve hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-28876172161514054262008-12-08T02:00:00.000-08:002008-12-08T02:08:12.328-08:00Chicken Biryani Recipes<span style="font-weight: bold;">Ingredients:</span><br /><br />Basmati rice - 2 cup<br />Chicken pieces - 3/4 kg.<br />Milk - 1/2 cup<br />Yogurt (curd) - 1 cup<br />Thinly sliced onion - 3<br />Ginger paste - 1 tsp.<br />Garlic paste - 1/2 tsp.<br />Green chilli paste - 1 tsp.<br />Tomato puree - 1/2 cup<br />Red chilli powder - 2 tsp.<br />Turmeric Powder - 1 tsp.<br />Cumin powder (Roasted) - 1 tsp.<br />Garam Masala Powder - 2 tsp.<br />Green cardamom powder - 1/2 tsp.<br />Saffron - a pinch<br />Coriander powder - 1 tsp.<br />Green corianderleaves - 2 tbsp. <br />Vegetable oil - 7 tbsp.<br />Salt to taste.<br /><span style="font-weight: bold;"> </span><br /><span style="font-weight: bold;">Method:</span><br /><br />1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.<br />2. Marinate the chicken with this mixture and keep aside for 3-4 hours.<br />3. Heat oil in a pan. Fry the onions until golden brown.<br />4. Add the marinated chicken and cook for 10 minutes.<br />5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.<br /> <br />6. Mix gently. Garnish with green coriander leaves and serve hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-84778713270397406572008-12-08T01:53:00.000-08:002008-12-08T01:58:51.371-08:00Mutton Biryani Recipes<span style="font-weight: bold;">Ingredients: </span> <span style="font-weight: bold;"><br /><br /></span>1 kg Rice<br />1 kg Mutton<br />10 gms Cardamom<br />10 gms Cinnamon<br />10 gms Cumminseed<br />10 gms Cloves<br />40 gms Ginger<br />20 gms Garlic<br />100 gms Green Chillies<br />50 gms Fried Onion<br />1 bunch Coriander Leaves<br />1bunch Pudina<br />2 Lemon<br />1/4 Curd<br />1/4 kg Ghee<br /><span style="font-weight: bold;"><br />How to make meat biryani:<br /><br /> </span>* Wash mutton and take it in a vessel.<br /> * Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.<br /> * Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.<br /> * Take 2 litres of water in a vessel and put it on the stove.<br /> * When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.<br /> * Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.<br /> * Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.<br /> * Then turn off the stove. Leave the stuff for 15 minutes.<br /> * Hyderabadi mutton biryani is ready to serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-1719903701541152612008-12-08T01:43:00.000-08:002008-12-08T01:53:18.110-08:00Vegetable Biryani RecipesIngredients: <br /><br />2 cups Basmati Rice<br />1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)<br />150 gms Green Peas<br />3 Finely Sliced Onion<br />2 Finely Sliced Green Chillies<br />Salt to taste<br />1 tsp Red Chilli Powder<br />2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)<br />4 Cloves (laung)<br />1/2 tsp Black Pepper Powder<br />4 Tomato<br />1/2 cup Yogurt (curd)<br />4 tbsp Vegetable Oil<br />1/2 tsp Mustard Seeds<br />3 tbsp Dry Fruits (cashew nuts, raisin)<br /><br />How to make vegitable biryani :<br /><br /> 1 Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.<br /> 2 Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.<br /> 3 Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.<br /> 4 Add salt and red chilli powder and stir.<br /> 5 Add fine chopped tomatoes and fry till they are properly cooked.<br /> 6 Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.<br /> 7 Heat it for about 10 seconds.<br /> 8 Add all the fried vegetables.<br /> 9 Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.<br /> 10 Take this vegetable biryani out in a rice serving dish.<br /> 11 Garnish with dry fruits and green coriander leaves.<br /> 12 Serve the vegetable (veg ) biryani hot with raita and pickle.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-83554419665751204042008-12-08T01:19:00.000-08:002008-12-08T01:32:02.912-08:00Olive Oil Cake Recipes<span style="font-family:Arial,Verdana,Arial;"><span style="font-weight: bold;">INGREDIENTS</span><br /><br />3 large eggs<br />1 cup granulated sugar<br />1 1/2 cups whole milk<br />1 cup good-quality extra-virgin olive oil<br />1/4 cup amaretto liqueur, such as Disaronno<br />1 tablespoon finely grated orange zest<br />1 1/2 cups all-purpose flour<br />1/2 cup coarse-ground cornmeal<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/8 teaspoon kosher salt<br />Powdered sugar for garnishing cake<br /><br /><span style="font-weight: bold;">INSTRUCTIONS</span><br /><br /> 1. Heat oven to 350°F and arrange rack in middle. Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.<br /> 2. In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.<br /> 3. In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.<br /> 4. Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes. Remove from oven and place on a wire rack to cool completely.<br /> 5. Run a knife around perimeter of the pan and invert cake onto a serving plate. Dust with powdered sugar, cut pieces, and serve.<br /><br /><br /><span style="font-weight: bold;">TIME/SERVINGS</span><br />Total Time: 50 mins<br />Active Time: 10 mins<br />Makes: 12 servings<br /><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-86775199941427428892008-12-05T09:02:00.000-08:002008-12-08T08:30:12.210-08:00Sambhar Recipes<span style="font-weight: bold;">Ingredients</span><br /><br />1/2 cup toovar dhal; soaked in water<br />1 cauliflower; beans, carrots, a few pie<br />1 a few peas<br />3 tomatoes (to 4); cut<br />1 oil; for frying<br /><br /><span style="font-weight: bold;">FOR MASALA</span><br /><br />1 tablespoon channa dhal<br />1 tablespoon urad dhal<br />1 teaspoon jeera; (cumin) seeds<br />1/2 teaspoon methi<br />1 tablespoon coconut; grated<br />8 red chillies<br />1 tablespoon ghee<br />1 teaspoon mustard seeds<br />1 sprig curry leaves<br /><br /><br /><span style="font-weight: bold;">How to Cook Masala Sambar:</span><br /><br />1 Fry in a little oil all the masala ingredients separately and grind to a rough paste.<br />2 Boil the dhal in 3 to 4 cups water.<br />3 Add the cut vegetables and boil till cooked.<br />4 Add the gound masala and boil for 10 to 15 minutes.<br />5 Season with mustard seeds and curry leaves.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-52931271516546493242008-12-05T08:53:00.000-08:002008-12-05T08:59:35.222-08:00Masala Dosa Recipes<span style="font-weight: bold;">Ingredients</span><br /><br />1 cups rice<br />1/2 cup urad dal<br />Salt to taste<br />2 large potatoes<br />1 medium onion (chopped)<br />1/2 teaspoon yellow split peas<br />1/2 teaspoon mustard seed<br />1/2 teaspoon turmeric<br />1-2 green chili<br />1 tablespoon oil<br /><br /><span style="font-weight: bold;">Masala Dosa Method</span><br /><br />1 Separately soak rice and urad dal at least 6 hour or overnight in water.<br /> Grind to paste.<br />2 Mix together, add salt with water to make batter.<br />3 Leave in room temperature overnight.<br />4 Mix onion and chilies to the thin batter.<br />5 Heat pan or griddle with little ghee or oil.<br />6 Spread the mix on pan in circular motion to make thin Dosa.<br />7 Cook on both the sides, if desired.<br /> Heat oil.<br />8 Add mustard seed, peas, onions and spice.<br /><br />Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more.<br />Add filling inside Dosa and roll.<br />Serve hot with Chutney.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3699818490975261198.post-89633777614586728742008-12-05T08:34:00.000-08:002008-12-05T08:37:03.387-08:00Sweet Kachori Recipes<span style="font-weight: bold;">Ingredients: </span> <br /><br /> For cover:<br />• 250 gm Plain flour<br />• 1 tbsp Corn flour<br />• 30 gm Ghee<br /><br />For filling:<br />• 200 gm Khoya<br />• 50 gm Milk powder<br />• 1/2 tsp Nutmeg, cardamom, and cinnamon powder<br /><br />For syrup:<br />• 250 gm Sugar<br />• 1 Cup water<br />• 1 Big pinch saffron<br />• Ghee for deep frying<br /><br /><span style="font-weight: bold;">How to make Sweet Kachori:</span><br /><br />• Mix khoya, milk powder and other ingredients for filling.<br />• Take a big bowl and combine plain flour, corn flour and ghee.<br />• Using water, knead it to pliable dough. Now cover it with a wet cloth.<br />• Boil sugar and water to form syrup, add one tbsp of milk also.<br />• Boil until the syrup is slightly sticky between the fingers.<br />• Crush and add the saffron.<br />• Prepare 15 to 16 flat balls from the mixture.<br />• Divide the dough into 15 to 16 parts.<br />• Roll one ball into a puri and put one mixture ball in the centre.<br />• Pull up all the sides to seal the mixture, and press in the centre.<br />• Make 5 to 6 kachoris.<br />• Heat ghee and fry them on low flame until light brown, turning once.<br />• Repeat the process for remaining kachoris.<br />• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.<br />• Pour half tbsp of syrup and roll kachori around to let the syrup spread.<br />• Allow to stand for about half an hour before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-11144696097881012722008-12-05T08:29:00.000-08:002008-12-05T08:32:11.385-08:00Corn Paneer Recipes<span style="font-weight: bold;">Ingredients: </span> <br /><br />• 1 Cup Frozen Corn thawed in the microwave for 1 minute<br />• 250gm Paneer (cubed)<br />• 2 large Tomatoes diced<br />• 1 tsp Coriander powder<br />• 1 tsp Jeera (cumin) seeds<br />• 1/2 tsp Haldi (turmeric) powder<br />• 3/4 tsp Lal mirch (paparika) powder<br />• 2 tsp Vegetable oil<br /><br /><span style="font-weight: bold;">How to make Corn Paneer:</span><br /><br />• Mash the thawed corn in a blender/mixer till it turns into a thick paste.<br />• Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.<br />• Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.<br />• Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.<br />• Reduce the heat and bring it to medium, add mashed corn to the vessel.<br />• Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.<br />• Leave it on medium heat for about 10 minutes.<br />• Corn Paneer is ready.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-34088191900661476552008-12-05T08:21:00.000-08:002008-12-05T08:27:58.788-08:00Curd Rice Recipes<span style="font-weight: bold;">Ingredients:</span><br /> <br />• 3 cups Plain Curd<br />• 6 cups Uncooked Rice<br />• 1 twig Curry Leaf (Kadipatta)<br />• 1 tsp Mustard Seeds<br />• 2 tsp Coriander Leaves (chopped)<br />• 2-3 Dry Red Chilies<br />• 2 tbsp Cooking Oil<br />• Salt to taste<br /><br /><span style="font-weight: bold;">How to make Curd Rice:</span><br /><br />• Wash rice, put it in a pressure cooker and cook it till done.<br />• Take a small pan and put some oil into it. Heat the oil.<br />• When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.<br />• While stirring, add curd and salt to it.<br />• Now, add the cooked rice to the curd mixture and mix them well.<br />• Garnish the rice with coriander leaves.<br />• Curd Rice is ready to serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-74586877509752321892008-12-04T08:20:00.000-08:002008-12-04T08:48:33.427-08:00Mixed Vegetable Raita Recipes<span id="ctl00_cphMiddleSection_lblRecipeTitle" class="textbox1"><span style="font-weight: bold;">Ingredients</span><br /> <br />Yogurt - 2 cups<br />Tomato - 1 small<br />Onion - 1 small<br />Carrot - 1 small<br />Cucumber - 1 small<br />Green chillies- 2<br />Fresh coriander leaves- 3-4 sprigs<br />Fresh mint leaves - 1-2 sprigs<br />Dry ginger, powdered- 1/2 teaspoon<br />Cumin seeds - 1 teaspoon<br />Sugar- 1 teaspoon<br />Red chilli powder- 1/2 teaspoon<br />Salt to taste<br /><br /><span style="font-weight: bold;">Method</span><br /><br />1. Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely.<br /> wash and mince green chillies.<br /> Clean, wash and chop coriander and mint leaves.<br /><br />2. Roast and powder the cumin seeds. Beat the yogurt.<br /><br />3. Mix all the remaining ingredients with the vegetables.<br /><br />4. Serve chilled.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-69382439259328190332008-12-04T08:09:00.000-08:002008-12-04T08:14:45.888-08:00Aloo Ki Tikkii Recipes<span style="font-weight: bold;">Ingredients</span><br /> <br />Potatoes - 3-4 large<br />Green chillies, chopped - 3<br />Fresh coriander leaves, chopped a - few sprigs<br />Rock salt (sendha namak) - to taste<br />Asafoetida - a pinch<br />Red chilli powder - 1/2 tablespoon<br />oil to fry <br /><br /><span style="font-weight: bold;">Method :</span><br /><br />1. Wash, boil potatoes, peel and mash while still warm.<br /><br />2. Add green chillies, coriander leaves, rock salt,<br /> asafoetida and red chilli powder to the mashed potatoes and mix well.<br /> Divide into ten to twelve portions.<br />3. Shape them into round tikkis.<br /><br /> Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.<br /><br />4. Serve with green chutney or lemon pickle.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-46985562110182974832008-12-04T07:56:00.000-08:002008-12-04T08:07:04.358-08:00Sabudana Vada Recipes<span style="font-weight: bold;">Ingredients</span><br /> <br />Sago (sabudana) - 1 1/2 cups<br />Potatoes, boiled and mashed - 3 medium<br />Roasted peanuts, coarsely ground - 1 cup<br />Green chillies, finely chopped 3<br />Fresh coriander leaves, finely chopped 2 tablespoons<br />Lemon juice 1 tablespoon<br />Salt to taste<br />Oil to deep fry<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.<br /><br />Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.<br /><br />Divide into sixteen lemon sized balls, flatten between palms of your hands.<br /><br />Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.<br /><br />Serve hot with chutney/Dahi of your choice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-86473241001986686842008-12-04T07:47:00.000-08:002008-12-04T07:55:05.615-08:00Paneer Kofta Recipes<span style="font-weight: bold;">Ingredients:</span><br /> <br /><span style="font-weight: bold;">For Koftas:</span><br />200 gms Cottage Cheese (Paneer)<br />2 Potato (Aloo)<br />1/2 tsp Red Chili Powder (Lal Mirchi)<br />1/4 tsp Garam Masala<br />2 tblsp Cornflour<br />Oil for frying<br /><br /><span style="font-weight: bold;">For Gravy</span><br />4 Onion (Pyaj)<br />4 Tomato (Tamatar)<br />Coriander Leaves (Dhania Patta)<br />1/2 cup Curd (Dahi)<br />1/2 cup Cashewnut (Kaju) Powder<br />1/2 tsp Cumin Seed (Jeera)<br />1/2 tsp Salt<br />1/2 tsp Red Chili Powder (Lal Mirchi)<br />1/4 tsp Turmeric (Haldi)<br />1/4 tsp Garam Masala<br />1 Bay Leaf (Tej Patta)<br />2 tblsp Clarified Butter (Ghee)<br /><br /><span style="font-weight: bold;">How to make paneer kofta:</span><br /><br /> 1 Boil potatoes and peel them.<br /> 2 Grate paneer and potatoes.<br /> 3 Add salt, red chili powder, garam masala, cornflour and mix well.<br /> 4 Make round balls of this mixture.<br /> 5 Now heat oil in a pan.<br /> 6 Fry balls in the oil till brown in color.<br /> 7 Grind onion and tomatoes together.<br /> 8 Chop coriander leaves very finely.<br /> 9 Heat oil in a pan.<br /> 10 Add cumin seed and bay leaf.<br /> 11 Add onion, tomato paste and brown it, stirring continously.<br /> 12 When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.<br /> 13 Stir it continously for a minute.<br /> 14 Then add 2 cup of water.<br /> 15 Put on the lid and simmer for 5 minutes.<br /> 16 While serving reheat the gravy and then add koftas to it.<br /> 17 Garnish it with chopped coriander leaves.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-29494584499695994992008-12-03T02:10:00.000-08:002008-12-08T02:30:05.146-08:00Hydrabadi Dum Biryani Recipes<span style="font-weight: bold;"></span><span style="font-weight: bold;">Ingredients</span>:<br /><br /><span style="font-weight: bold;">For the Rice</span><br />2 cups of basmati rice<br />3.5 cup water<br />2-3 tsp. Ghee<br />3 cardamom<br />3 cloves<br />1'' cinnamon<br />1 bay leaf<br />1 tsp shahjeera<br /><br /><span style="font-weight: bold;">For the Chicken:</span><br />500g chicken<br />3 Onion - finely sliced<br />2 Tomatoes - finely chopped<br />1/2bunch coriander (clinatro) leaves -finely chopped<br />1/2bunch mint leaves - finely chopped<br /><br /><span style="font-weight: bold;">Whole garam masala for the chicken:</span><br />3 cloves<br />1'' cinnamon<br />3 cardamom<br /><br /><span style="font-weight: bold;">To be ground to a paste --- (1):</span><br />12 red chillies<br />2 tsp. Fennel (saunf)<br />2 tbsp. Coriander seeds<br />2 tsp. Khus-khus<br />1 pod garlic<br />2'' ginger<br /><br /><span style="font-weight: bold;">To be ground to a paste --- (2)</span><br />1/2cup coconut<br />1/2cup curds<br />3 tsp chopped cashew nut<br />3 tsp raisins<br />A pinch of saffron<br /><br /><br /><span style="font-weight: bold;">Method:</span><br /><br /> 1. Heat ghee, add bay leaf, followed by the whole garam masala.<br /> 2. Fry it. Add rice and stir it for a minute.<br /> 3. Add water and salt to taste.<br /> 4. Cook the rice till done.<br /><br />=====================================================================<br /><br /> 1. Heat oil, add whole garam masala. Fry it.<br /> 2. Add the sliced onion and fry till dark brown.<br /> 3. Add the ground paste (1) and fry for 2-3 min.<br /> 4. Add tomatoes and fry till oil separates.<br /> 5. Add chicken mix well. Add coriander and mint leaves.<br /> 6. Add salt and cook till done.<br /> 7. Add the ground paste (2) and cook for 2 minutes.<br /> Divide the cooked rice into 3 parts and chicken into 2 parts.<br /><br /> 8. Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.<br /> 9. Dissolve saffron in1/4 cup milk. Pour over arranged biryani.<br /> 10. Garnish with raisins, cashew nuts.<br /> 11. Put a lid and pack it with aluminum foil.<br /> 12. Keep over low flame for 15-20 min before serving.<br /><span style="font-weight: bold;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3699818490975261198.post-57831514450624814872008-12-03T02:00:00.000-08:002008-12-08T02:30:31.756-08:00Batate Bhaji Recipes<span style="font-weight: bold;">Ingredients:</span><br />3 large potatoes boiled, peeled<br />4 green chillies chopped<br />1 tsp. ginger grated<br />1 tsp. garlic grated<br />1/2 tsp. mintleaves finely chopped<br />2 tsp. coriander leaves finely chopped<br />8-10 curry leaves chopped<br />2-3 pinches asafoetida<br />1/2 tsp. turmeric powder<br />2 tsp. lemon juice<br />salt to taste<br />1/2 tsp. each cumin & mustard seeds<br />2 tbsp. oil<br /><br /><span style="font-weight: bold;">Method:</span><br /><br /> 1. Chop potatoes into medium pieces.<br /> 2. Heat oil in a heavy saucepan.<br /> 3. Add seeds, asafoetida, allow to splutter.<br /> 4. Add ginger, chillies, garlic, stirfry for 1 minute.<br /> 5. Add mint leaves, curry leaves, stir. Add potatoes.<br /> 6. Add salt, turmeric, lemon juice, stir well.<br /> 7. Cook for 3-4 minutes or till oil separates.<br /> 8. Add coriander, stir gently.<br /> 9. Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)<br /><br /><br /><span style="font-weight: bold;">Making time: 15 minutes Makes: 4 servings</span>Unknownnoreply@blogger.com0