Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking.The dishes of India are characterised by the extensive use of various Indian spices and herbs, vegetables and fruit.
Blog of food recipes of North and South Indian cooking ... Simple,comforting and flavorful .....
November 18, 2011
Ingredients Cauliflower - 1 medium or small one Tomatoes - 3 Ginger - 1 1/2 sp chopped Garlic - 1 1/2 sp chopped Onion -1 Chilli pr - 1 1/2 sp Garam masala - 1sp Coriander seed powder - 1/2 sp Cumin seed -1 sp Cashewnuts - 10 White corn flour - 50 gm Oil for fry Salt
Method Cut the cauliflower into medium size florettes. Boil the water in a pan and add 1sp turmeric powder, 1tsp salt and put the florettes in it. Turn off the flame. Cover the pan with a lid for 5min. Make ginger, garlic paste. Grind tomatoes, onion, coriander seed powder, garam masala powder. Make a thin batter out of corn flour. Add a pinch of salt, chilli powder. Dip the florettes one by one and shallow fry it in oil. Take a pan and some oil (2 or 3sp) and season it mustard seeds. Add ginger garlic paste. Add cashewnuts and grinded mixture. Cook till raw smell goes out. Finally add the fried florettes. Garish with coriander leaves and serve with hot nan or chapatties.
Posted In : Gobi
November 18, 2011
 Ingredients: 2 cups Basmati Rice 3/4 kg Chicken Pieces 1/2 cup Milk 1 cup Yogurt (curd) 3 sliced onion 1 tsp Ginger Paste 1/2 tsp Garlic Paste 1 tsp Green Chilli Paste 1/2 cup Tomato Puree 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Roasted cumin powder 2 tsp Garam Masala Powder 1/2 tsp Green Cardamom Powder Saffron a pinch 1 tsp Coriander Powder 2 tbsp Green Coriander Leaves Salt to taste 7 tbsp Oil
Preparation: Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powd... Continue reading...
Posted In : Biryani
November 16, 2011

Ingredients 2 big potatoes 2 tomatoes Half kg green peas 1tsp mustard seeds Half tsp cumin seeds Asoefetida a pinch 1 tsp chilli powder Half tsp turmeric powder A pinch of garam masala 1 cup coconut milk Small piece of jaggery or half tsp sugar Salt
Method
Heat 1tsp oil in a kadai, put the mustard seeds in it, after they crackle add cumin seeds and asoefetida then put in the chopped potatoes, tomatoes and green peas. Add 2 cups of water and the turmeric powder,chilli powder,jaggery (or... Continue reading...
Posted In : potatoes
November 16, 2011

Ingredients
10 gm: Cumin seeds 20 gm: Ginger 30 gm: Garlic 10 gm: Turmeric 20 gm: Red chilli powder 100 gm: Tomatoes 05 gm: Garam masala 20 gm: Coriander powder 10 gm: Coriander leaves Salt to taste
Method Boil potatoes and dice them. Chop onions, garlic, ginger, coriander and the tomatoes. 2eat oil and sauté cumin seeds until they crackle. Add garlic and ginger and sauté until golden. Stir in chopped ginger and add the potatoes. Sprinkle turmeric and chilli powder and stir. Add tomatoes a... Continue reading...
Posted In : potatoes
November 16, 2011

Ingredients
200 gms paneer 1 cup boiled peas 1 Big tomato 4 cashews 1/2 tsp ginger paste Salt to taste 2 tsp oil 1 tsp cumin seeds 1 tsp garam masala powder 1/2 tsp red chilli powder 1/4 tsp turmeric powder 2 tbsp kasuri methi Finely chopped coriander leaves 2 tbsp fresh cream
Grind tomato, cashews, ginger and 1/2 tsp cumin seeds.
Heat oil, add cumin seeds and then the tomato paste. Add garam masala powder, turmeric powder, salt and red chilli powder and cook for 2 minutes. Add peas, paneer and crush... Continue reading...
Posted In : paneer
November 16, 2011
 Ingredients
1 cup Grated Paneer 1 Green chillies 1 tsp Maida 2 Baked Potatoes Salt to taste 2 tsp Oil 1 tsp Chilli powder 4 tbsp Cream
For the masala paste
Tomatoes-2 1 tsp of cumin seeds 1 piece of ginger 1 piece of cinnamon stick 2 tsp of coriander seeds 1 finely chopped onion
Coriander leaves and kasuri methi to garnish
Mash the potatoes and add the grated paneer, maida, salt, finely chopped green chilly. Mix well and make small balls of it and micro high them for around 30 to 40 seconds in a mi... Continue reading...
Posted In : Potaoes or aloo
November 16, 2011

Ingredients
200 gms paneer cut into long strips 1 medium size capsicum cut into long strips Salt to taste 2 tsp oil 2 tbsp tomato puree 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp cumin seeds powder 1/2 tsp coriander seeds powder 1/2 tsp grated ginger 2 tsp fresh cream Finely chopped coriander leaves to garnish
In a microwave safe bowl, add the oil, ginger, tomato puree and all the dry masala powders. Micro high for 30 seconds.
Add capsicum, some water and mi... Continue reading...
Posted In : paneer
November 12, 2011
Jumbo Shrimp (15 in number) 1 big onion finely diced 1 big onion chunky pieces 4 garlic cloves (mashed) 1" ginger (mashed) 2 Tomatoes (cut into slices) 2 Green chillies 1 tsp chilli powder 1 tsp Turmeric powder 3 tbsp Oil Salt to taste
Method
Clean the Jumbo Shrimps and drain the water. Marinate with 1/2 tsp Turmeric powder and 1/2 tsp salt. Heat 2 tbsp oil in the pan. Add Shrimp and deep fry. Remove the Fried Shrimp to another bowl. Heat 1 tbsp oil in the pan. Add garlic, ginger, onion... Continue reading...
Posted In : Shrimp
November 12, 2011
 Ingredients 2 cups of washed basmati rice (soaked for 10 minutes) 6 large eggs 1 onion sliced thin 10 green chillies slit 1 bay leaf 4 cloves 1/2 tsp peppercorns 1 inch cinnamon 1 tsp each of ginger and garlic paste 1tsp pulao masala Salt to tast and 2tbsp of oil
Method Hard boil and remove shell 4 of the 6 eggs.Heat oil in a large dish and add the whole spices. After a few seconds add the onion and green chillies along with the ginger garlic paste. Fry till light brown. Now break the two r... Continue reading...
Posted In : egg
November 11, 2011
Chicken 1kg chilly powder 4tsp ginger garlic paste 1tsp vinegar 2 tsp salt to taste Onion 1, finelly chopped Oil 1 tbsp
Method Marinate the Chicken with chilly powder,ginger-garlic paste, vineger and salt for 1/2 hour. Fry onions till golden brown. Add chicken to this and mix well. Do not add any water. Cook in a low flame till the chicken becomes tender with closed lid. Now open the lid and cook in highflame till water drys and it turns little black. Garnish with corriander. Serve with ... Continue reading...
Posted In : Chicken
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