Archive | Special Recipes

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Oats & Methi Parantha

Posted on 18 July 2014 by Home Chef  

Ingredients:

  • Wheat Flour – 2 cups
  • Oats – 1 cup
  • Oil – 2 tsp
  • Curd – 1 cup
  • Cleaned and washed Methi leaves – 1 cup
  • One Medium size choppped Onion
  • Turmeric Powder – 1/2 tsp
  • Red Chilli Powder – 1/2 tsp
  • Ginger & Green Chilly Paste – 1 tsp
  • Salt as per taste
  • Ghee for frying

Method:

  • Take a big bowl mix Wheat Flour, Oats and all the ingredients except curd.
  • Now add curd and little water in that mix nicely with your hands to make a dough
  • Keep the dough aside for 10 min.
  • Divide the dough into 10-12 equal size balls.
  • Apply some flour and roll into thin diskettes of about 5 inch diameter. Cook on tavaa (flat griddle) for around half a or one minute then turn side and apply little ghee on it and after around half a or one minute again turn it apply little ghee on other side and  keep turning on both sides till it is roasted properly on both sides.
  • Serve it hot with Butter on top of it.
  • You can also serve it with Boondi Raita  or Tomato Green chilly chutney

OatsMethiParantha

 

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Indian Prawn Vindaloo

Posted on 28 July 2011 by admin  

Ingredients:

1 kg peeled prawns
30 ml coriander seed
15 ml cumin seed
1 kg crushed tomatoes
14 crushed garlic cloves
6 bay leaves
5 cm finely chopped fresh ginger
2 1/2 ml ground black pepper
2 1/2 ml cardamon seed
2 1/2 ml cinnamon
2 1/2 ml cloves
2 1/2 ml cayenne
10 ml ground mustard seed
15 ml turmeric
250 ml wine vinegar
2 medium onions
2 medium potatoes
15 ml butter

Method:

Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly.
Grind these and combine them into a paste with the other spices, the garlic, ginger, and the vinegar.
Add the prawns to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient.
Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
Add prawns and spice paste and simmer over low heat for half an hour.
Indian Prawn Vindaloo

 

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Achari Mutton

Posted on 27 January 2011 by Firdouse Jan  

Ingredients:
1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds

Method : 
Wash and cut the mutton into 11/2″ cubes.
Take off and cut the onions.
Cut the tomatoes.
Roast the whole spices separately and grind everything coarsely.
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
Mix in the cut ginger-garlic.
Mix well.
Mix in coarsely ground masala powder.
Stir fry for half a minute, stirring all the time.
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
Stir fry till oil leaves the masala.
Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
Stir fry till the mutton is fully done.
Adjust the flavor and serve hot decorated with coriander leaves.

 

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Indian Murgh Kaju Masala

Posted on 11 August 2010 by admin  

1 4-pound chicken
Salt to taste
1/4 cup oil
1 tsp turmeric
2 onions, mutilated
1 tsp paprika
8 cloves garlic, mutilated
1/4 cup raw cashews, ground to paste
1 inch hunk of ginger root 2 cups chicken stock
2 fresh chilies of doom
1/4 cup yogurt
3 tblst Curry powder
4 tomatoes, peeled and hacked
2 tsp Graham Masala
1/4 cup cilantro leaves (optional)
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Chicken Tikka Masala

Posted on 16 July 2010 by admin  

12 lb. chicken, cut into bite-size pieces
Marinade:
3 in. piece of fresh ginger, finely grated
5 cloves garlic, crushed
2 teaspoon turmeric powder
2 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
salt to taste
juice of 1 lemon
6 tablespoons of yogurt
Continue Reading

 

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Fruity Chaat

Posted on 12 July 2010 by Home Chef  

Ingredients:
Pinapple slices 5 nos.
Oranges 5 nos.
Papaya(cubed) 200 gms.
Apples(peeled cored &
cubed) 3 nos.
Green seedless grapes 1 cup
Sweetlime 3 nos.
Paneer (cubed) 150 gms.
Black seedless grapes ¼ cup
Cherries(sliced) 5 nos.
Chat masala 2 tsps.
Black salt A pinch
Sugar and salt to taste
Lemon juice(optional) 1tbsp.
Continue Reading

 

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Khichari

Posted on 05 July 2010 by admin  

2 lb. red split lentils
2 cups water
1 teaspoon turmeric
1 lb. basmati rice
salt to taste
1 oz. butter
1 small onion, finely chopped
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Canadian Coffee

Posted on 02 July 2010 by admin  

¼ c Maple syrup; pure
½ c Rye whiskey
3 c Coffee; hot, black, double strength
Topping:
¾ c Whipping cream
4 ts Maple syrup; pure
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Green Beans with Garlic

Posted on 29 June 2010 by admin  

1.5lb green beans
1.5 inch fresh ginger
10 cloves garlic, peeled
1.5 C water
5 Tbsp oil
2 tsp whole cumin seeds
1 whole dried red chili lightly (LIGHTLY) crushed
2 tsp ground coriander seed
2 medium tomatoes, peeled and finely chopped
salt to taste, about 1.5 tsp
3 Tbsp lemon juice or to taste
1 tsp ground, roasted cumin seed (roast ’em in a frying pan, then whack ’em with a hammer)
black pepper
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Sweet Apple Chutney

Posted on 29 June 2010 by Home Chef  

Ingredients:
Sour Apples 2½ kg.
Sugar ½ cup
Vinegar ½ cup.
Raisins 250 gms.
Ginger 30 gms.
Salt As per taste
Continue Reading

 

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Malai Murgh

Posted on 24 June 2010 by admin  

Sprinkle chicken with:
1/2 t salt
1 t ground cumin
1/2 t ground coriander
1/4 t ground turmeric
1/4 t cayenne
some black pepper
Continue Reading

 

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Lentil Soup

Posted on 22 June 2010 by Home Chef  

Ingredients:
Lentils 1 cup.
Ham 120 gms.
Onion, chopped (medium) 1 no.
Carrot, chopped (medium) 1 no.
Celery, chopped ½ cup
Bay leaf (small) 1 no.
Garlic, finely chopped 1 flake
Tomato juice ¾ cup
Water 4 cups
White vinegar 1 tbsp.
Salt ½ tsp.
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Chicken Lollipop

Posted on 16 June 2010 by Home Chef  

Ingredients:
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp
Continue Reading

 

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Vegetable Sheek Kebab

Posted on 12 June 2010 by Firdouse Jan  

Ingredients : 
 
250 g french beans, chopped
250 g carrots, chopped
250 g gobi florets( cauliflower )
150 g paneer, grated
2 boiled potatoes
10 g besan
1 teaspoon garam masala powder
1 1/2 teaspoon salt
1 1/2 teaspoon chilli powder
2 teaspoon ginger – garlic paste

1 green chilli
1 teaspoon chopped ginger
1 tablespoon chopped coriander leaves
1/2 teaspoon cinnamon powder
1 cup breadcrumbs

Method : 
 
Boil beans, carrots, cauliflower. Mix with all the spices, besan , boiled potatoes, paneer and breadcrumbs. Roll and make 6 – inch sized kebabs. Arrange on a grill stick and cook for 4 minutes or till they are golden brown. Serve with mint chutney / tomato sauce / onion salad.

 

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Ras Malai

Posted on 09 June 2010 by admin  

Ingredients
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 – 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn
cardomom
pista
almonds
lemon juice

Method
First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously. Then drain it in athin muslin cloth or handkerchief. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it. Let it cool aside. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook. When the milk is cool add chenna balls to it. Refrigerate it. And it is ready to serve.

 

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Naan

Posted on 08 June 2010 by admin  

4 Cup Flour
1 Tablespoon Sugar
1 Tablespoon Baking powder
1/4 Teaspoon Baking soda
1/2 Teaspoon Salt
2 Egg
1 Cup Milk
4 Tablespoon Ghi

In a deep bowl, combine the flour, sugar, baking powder, baking soda and
salt, and stir with a large spoon or fingers until well mixed. Make a
shallow well in the center, drop in the eggs, and stir them into the
flour mixture. Stirring constantly, pour in the milk in a slow, thin
stream and continue to stir until all the ingredients are well combined.

Gather the dough into a ball and place it on a smooth, slick surface
such as a jelly roll pan or marble slab. Knead the dough for about 10
minutes, until the dough is smooth and can be gathered into a soft,
somewhat sticky ball. Sprinkle a little flour over and under it from
time to time while kneading to cut down on sticking.

Moisten the hands with a teaspoon of ghi, gather the dough into a ball,
and place it in a bowl, cover with a towel, and let the dough rest in a
warm, draft-free place about three hours.

Slide two large ungreased baking sheets into the oven and preheat the
oven and the pans to 450. Divide the dough into six equal portions.
Moistening the hands with ghi occasionally, flatten and form each
portion into a teardrop-shaped leaf, wide at the base and tapered at the
top. Each leaf should be about six inches long and 3-1/2″ across at its
widest point, and about 3/8″ thick. Arrange the bread leaves side by
side on the preheated baking sheets and bake them in the middle of the
oven for six minutes, or until they are firm to the touch. Slide the
leaves under the broiler for a minute or so to brown the tops lightly.
Serve hot or at room temperature.

 

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