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Showing posts with label Recipes. Show all posts
Posted by Prabhanjam India
at 05:02
in
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Sweet Saffron Rice


Sweet Saffron Rice


Ingredients:

·         1 cup basmati or long grain rice
·         2 tablespoons ghee or butter
·         1 3/4 cup water
·         2 tablespoons milk
·         1/2 cup sugar
·         1″ piece of cinnamon stick (dalchini)
·         1/4 teaspoon of saffron threads (kaser)
·         4 whole cloves (laung)
·         1/2 teaspoon coarsely crushed cardamom seeds (ilachi)
·         Pinch of salt
·         3 tablespoons sliced or crushed pistachios and almonds (pista, badam)
·         1 tablespoon raisins (kishmish)

Method:

a.     Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
b.      Put the rice, water, cinnamon stick, and salt in a sauce pan over medium high heat.
c.      When the rice comes to boil, reduce the heat to low and cover.
d.      Let the rice cook for about 15 minutes, or until the water has evaporated.
e.      While  rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
f.       Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
g.      Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
Posted by Prabhanjam India
at 04:54
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Mutton Chukka


Mutton Chukka


Ingredients:

·         Oil : 1/4 cup
·         Mutton : 1/2 kg (cut into small pieces)
·         Onion :  2 cups
·         Tomato : 1/2 cup
·         Chili Powder : 2 tbsp
·         Green chilies : 2 to 3
·         Turmeric Powder : 1/4 tsp
·         Ginger : 2 tbsp
·         garlic : 3
·         Cumin seeds : 1/2 tsp
·         Fennel seeds : 1/2 tsp
·         Cloves: 3
·         Bay leaves : 2
·         Cinnamon : 1/4 “
·         Curry leaves : 8 to 10



Method of Preparation:

1.      Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green chilies fry them till it becomes translucent.
2.      After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3.      Heat oil in a pressure cooker adds the ground paste and fries them in medium heat for about 3 to 4 minutes.
4.      And add the mutton with turmeric powder, a glass of water and little salt.
5.      Mix it all together and pressure cooks the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6.      After its cool just separate the water and mutton from the pressure cooker. Keep them separately.
7.      Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8.      Now add the tomatoes with little salt and red chili powder mix it all together and close the lid of the pan.
9.      Let it cook covered in medium heat for about 10 minutes.
10.  Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11.  Add the curry leaves on top of it.
12.  Fry them till it becomes dry and remove from heat.
13.  Serve them hot with roti or rice.
Posted by Prabhanjam India
at 04:26
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CHANNA PULAV


CHANNA PULAV



INGREDIENTS:

Basmati Rice         - 2 cups
Ghee                        - 2 tsp        
Oil                           - 3 1/2 tsp
Ginger Garlic pate   - 1 1/2 tsp
Coriander leaves      - 1/2 cup
Green Chill              - 4 nos
Garam masala          - 1/2 tsp
Cinnamon                - 1 inch stick
Cardamom              - 2 nos
Cloves                        - 3 nos
Bay Leaves              - 2 nos
Onion                         - 1 no
Big Tomatoes           - 3 nos
Dry Fenugreek leaves -1 tbsp (optional)
Coconut                       - 1/2 no
White Channa / Chickpea -1/2 cup
Posted by Prabhanjam India
at 05:22
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EGG PODIMAS


EGG PODIMAS


Egg podimas ingredients:

1. Eggs – 4
2.  Onion – 3 finely chopped
3.  Green chillies – 2 (optional)
4.  Chilli powder – 1 tsp
5.  Turmeric powder – ½ tsp
6.  Coriander leaves – few
7.  Curry leaves – few
8.  Mustard seeds – 1 tsp
9.  Pepper powder - 1 tsp (optional)
10. Salt – to taste
11. Oil – 2 tbsp

Podimas Preparation:

 Take a pan and heat with 2 tbsp of oil.

Add mustard seeds.

When they start to crackle add curry leaves, green chillies and chopped onions.

Sauté till the onions become transparent.

Then add chilli powder and turmeric powder.

Sauté for a min. Then add the beaten eggs.

Stir and break- up as the eggs began to set.

Stir well with your ladle to break up and large egg pieces so that everything in the pan is roughly the same size.
Posted by Prabhanjam India
at 04:57
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Kaima Parotta


Kaima Parotta

Ingredients

Wheat flour - 1 cup
Kaima (minced meat) - 1/4 kilo
Green chilli - 2
Pepper powder - 1/4 tsp
Onion - 1
Garam masala - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Salt - as needed
Oil - as needed

Method

1. Cut onion, green chilli finely.
2. Heat oil in a pressure cooker.
3. Add onion, green chilli and fry for a few minutes.
4. Add kaima, pepper powder, garam masala, ginger garlic paste, salt, fry for some time.
5. Add water, cover with the lid and cook till it whistles twice.
6. Mix kaima with wheat flour and knead to a dough.
7. Heat  a flat frying pan.
8. Take small portions of dough, roll into a circle and cook on both sides. 
Posted by Prabhanjam India
at 03:33
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Black Forest Cake


Eggless Black Forest Cake


Ingredients

  • 125 gms Butter
  • 1 tsp Baking Powder
  • ¼ cup Cherries
  • ½ cup grated Chocolate
  • 4 tbsp Cocoa Powder
  • 200 ml aerated Cola Drink
  • 1 tsp Cream
  • 225 gms Flour
  • 400 gms sweetened condensed Milk

Method

  1. Take a bowl and mix the butter and sugar well.
  2. Now add all the dry ingredients along with cola drink and mix.
  3. Transfer the mixture in a greased plate and cook in an oven on for 3 minutes at high.
  4. Turn the power off and allow it to stand for 5 minutes on the same oven.
  5. Allow the cake to cool.
  6. Slit the cake horizontally.
  7. Take a bowl and whip the cream.
  8. Sandwich the two layers with the cream.
  9. Apply cherries and grated chocolates at the top.
Posted by Prabhanjam India
at 02:46
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Chilli Chicken (Gravy)


Chilli Chicken (Gravy)

Ingredients: 
  1. Chicken breasts-cut into cubes -500g
  2. Tomato Sauce -1tbsp
  3. Soya Sauce     -2tbsp
  4. Beaten Egg  -1no.
  5. Corn Flour    -4tbsp
  6. Onion -chopped fine - 3nos.
  7. Capsicum -chopped fine   - 1no.
  8. Green Chillies -chopped fine -5nos.
  9. Garlic -chopped fine  - 4cloves
  10. Kashmiri Chilli Powder - 2tsp
  11. Pepper Powder  -2½tsp
  12. Ajinomoto (Optional) -1pinch
  13. Salt to taste - 2tsp
  14. Water - 1cups
  15. Oil - 3tbsp

Description: 
Posted by Prabhanjam India
at 00:21
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Jack fruit Payasam


Jack fruit Payasam




Ingredients

Canned jack fruit ~ 2 tins ( 500 gram each ). There were around 25-30 jack fruit slices.
Powdered jaggery ( Sharkkara) ~ 1 1/2 cups - 2 cups (use it according to your sweet preference)
Thin coconut milk ~ 1 1 /2 cups
Thick coconut milk ~ 1 cup
Cashew nuts ~ 6-7 Nos
Raisins ( Unakka Mundhiri ) ~ 6-7 Nos
Chukku podi ( Dried ginger powder ) ~ 2 pinch
Cardamom powder ( Elakka Podi ) ~ 1/2 tsp
Thin coconut pieces ~ 3 tbsp
Ghee ~ 1 1/2 tbsp

Method
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