Friday, August 6, 2010
PRAWN BUTTER MASALA
Posted by Peri at 6:56 PM 2 comments
Monday, May 12, 2008
JATPAT POTATO AND CHEESE TOASTI
Posted by Peri at 6:28 PM 2 comments
Friday, November 2, 2007
SALMON PATTICE
Posted by Peri at 7:55 PM 0 comments
Friday, October 5, 2007
MEXICAN SPICY NACHOS WITH INDIAN TOUCH
Posted by Peri at 6:34 PM 2 comments
Thursday, October 4, 2007
PANEER BUTTER MASALA
INGREDIENTS-
250GMS PANEER (CUBED AND SAUTE IN 2TB OF GHEE TILL GOLDEN IN COLOUR A DD IN CUP OF WATER LET IT SIT FOR 5MIN DRAIN AND KEEP ASIDE)
2 BIG ONIONS
1 CHOP CAPCICUM
2 CHOP TOMATOES PUREE
1TB GINGER GARLIC PASTE
1TS CHILLIE POW
1TS DHANAJEERA POW
1/4TS HALDI
1TS KASOORI METHI
1TS GARAMASALA POW
3TB KAJU PASTE
3TB BUTTER
3TB CREAM OR MILK
SALT TO TASTE
METHOD-
1. Heat butter in a pan add chop onions fry till brown add ginger garlic saute for 3min. Add all dry masalas,kaju paste mix.
2. Add tomato puree, kassori methi and salt stir and simmer for 5min. Add cpsicum and paneer and simmer add small cup water and cook on low for 5min.
3. Remove from fire add 1tb butter and cream. Garnish with kothmir. Serve with naan or with rice.
Posted by Peri at 5:09 PM 2 comments
Wednesday, October 3, 2007
GARLIC CHUTNEY
Posted by Peri at 8:35 AM 2 comments
BATATA WADA
INGREDIENTS-
4 BIG POTATOES MASHED PROPERLY
1 SMALL RED ONION
2 GREEN CHILLIES
CURRY LEAFS
1/2CUP KOTHMIR
1TB CHILLIE POW
1/2 TS HALDI
1/4TS GARAMASALA
1/2TS DHANA JEERA POW
1TS AMCHOOR POW
SALT AS PER TASTE
1TB RAI
PINCH OF HING
1TS GARLIC PASTE
INGREDIENTS FOR BATTER-
1 CUP BESAN
BIG PINCH OF AJWINE
BIG PINCH OF ENO
LITTLE SALT
LITTLE CHILLIE POW
OIL FOR DEEP FRYING
METHOD-
1. Boil and mash potatoes when they are hot. Chop onions finely.
2. Heat 3Tb oil add rai,hing,curry leaf,onion and fry till light in colour then add ginger paste.
3. Now add all dry masalas add green chillies mix properly add mash potatoes and keep mixing till all blend well add kothmir and let it cool than make round balls and set aside.
4. In a bowl add besan,ajwine,eno,salt,chillie pow mix it than add water to make smooth paste but not runny.
5. Heat oil dip potato balls in the batter put in hot oil and deep fry it. Drain on papper towel.
6. Serve hot with garlic chutney and pav.
Posted by Peri at 7:56 AM 4 comments
Thursday, September 27, 2007
PASTA SALAD
Posted by Peri at 6:49 PM 2 comments
EASY AND TASTY DHANSHAK WITH BROWN RICE
This is the traditional recipe of parsi. Every parsi have this almost every sundays with brown rice and cutlets or kawabs made of mince and kachumber.
INGREDIENTS-
1.1/2 CUP TOOR DAL
2 MEDIUM RED ONIONS
1BIG CHOP TOMATO
1T GINGER PASTE
1T GARLIC PASTE
2T CHILLE POW
1/2T HALDI
1T DHANAJEERU POW
1T GARAMASALA POW
1TB DHANSHAK MASALA(I USE MANGAL MASALA)
1TB KASSORI METHI
2TB CHOP KOTHMIR
2TB LIME JUICE
1 garlic bolt
METHOD-
1. Soak dal for 1hr. Chop onions and chop tomatoes and keep ready.
2.Heat 4tb oil add chop onions and fry till golden brown add garlic bolt after some time add ginger garlic paste and fry properly.
3. Than add tomato puree or choped mix properly than add all other ingredients except dal and mix properly .
4. Than add dal and again mix and salt and water and cook in cooker on high till 3 cities and than on slow for 8 to 10min.
VARIATIONS-
Can add meat or chicken before adding dal.
BROWN RICE-
3CUPS RICE
1.1/2T SALT
2T JEERA
2T SUGAR
CINNAMON,CARDIMOM,PEPPERCORNS,LAVANG
METHOD-
1.Soak rice for 1hr than add 4 cup water add salt and keep aside. Heat 1tb oil in tadka pan add sugar and let it brown than add jeera and all whole garamasala and 1/2cup water and pour in rice clode the lid and microwave on high for 18min. After its done fluf up the rice with fork.
Posted by Peri at 8:07 AM 4 comments
Wednesday, September 26, 2007
AVOCADO DIP
2 ripe avacados peeled and mashed
1 clove garlic
1/4 cup mayo
1/4 cup sourcream
1 chop tomato
2 tb lime juice
1 t salt 1/4t pepper
1/2 t chillie sauce
Method-
mix all ingredients in blender and let it stand for 1hr in fridge
Serve as dip with cornchips and finger foods
Posted by Peri at 8:50 PM 2 comments
DUDHI NA MUTHIA
INGREDIENTS:
1 DUDHI
2 TEA SPOON BESAN
2 TEASPOON WHET FLOUR
SALT
TURMERIC POWDER
HING
CRUSHED GREENCHILLIE & GINGER(NOT PASTE)
A PINCH OF EATING SODA
PROCEDURE:
Grate the dudhi. In the same put 2 teaspoon besan & 2 teaspoon wheat four. Add salt as per the taste. Add a pinch of turmeric powder, hing & eating soda. As per the taste add crushed green chillie & ginger.
Mix all this. The batter so prepared should not be watery nor very hard. If u feel that grated dudhi is more in the mixture, than, proportionately u can add the 2 flours.
Once the mixture is prepared, make long medium sized rolls. Steam them for 15 to 20 minutes. Once they are through, check if they r properly steamed, or else u need to steam further. On cooling either u can cut & eat with oil, or the same can be roasted in oil.
Cut the rolls into thin slices. Heat the kadai. Pour 3 teaspoon of oil. Put rai, sukhi methi & a pinch of hing. U can also put white til. Once all are heated, add the slices of muthia in it. Roast for 5 mins.
Posted by Peri at 8:42 PM 3 comments
Recipe of palak paratha
Posted by Peri at 4:07 PM 4 comments