INDIA CURRY RECIPES

Recipe for Varathu aarichu crab curry ( South Indian Crab curry dish)

noreply@blogger.com (RecipeQueen) — Sun, 22 Jan 2012 04:04:00 +0000

This is one of the few tested south “indian seafood recipes” that sherry recently tried out and it came out “finger licking Yummy” according to her. She has added a few of her own ingredients as a modification to give it that bit of a zing and make it irrestible – ( 1 tsp sauf, two dry red chillies while roasting the masalas ).

South Indian ( Kerala Crab recipe)

She says “if you dont already know” . which you probably wouldnt know unless you from south india - varatha means roast and arachu means ground. Here is sherry's recipe and enjoy the crabs ( no pun intended)

Ingredients for the Crab recipe

Crab Varutharacha dry
Ingredients:
Crab - 1 kg
Ginger - 1 tsp
(chopped)
Green chillies - 2 small ones
Dry red chillies - 3 medium size
Garlic - 2 nos
(chopped)
Coconut - 1 fresh coconut
Salt - as reqd
Tamarind - 1 tsp
Onions - 1 medium size
(chopped)
Curry leaves - a few
Coconut Oil - 3 tsp
Water - 1 1/2 cup (or as reqd)
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Pepper powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Fennel seeds - 1 1/2 tsp

Now:
Clean and prepare the crab pieces - claws separate and body into two pieces. Crack the claws to let the masala get in and do its bit.

Grate coconut. Heat up a thick bottom, preferably cast iron pan, toss in the dry red chillies, roast for a few seconds, add fennel seeds, fry for a few more seconds, then add grated coconut and fry it till it becomes golden brown. Make sure you don't burn any of the ingredients during these stages.

Change to low flame and add the powders mentioned to the fried coconut and fry it for few seconds.

Turn off the flame and grind the above mixture with a little water.

Grind ginger, garlic, green chillies, half the onion and few curry leaves.

Heat oil in a pan - preferably a big cast iron pot.

Slice and fry the remaining half onion until brownish, then add the ground paste of ginger, garlic, onion, curry leaves and green chillies and fry for about three minutes.

Now add the ground coconut mixture and fry until it's a bit dry and you smell a lovely aroma .

Add a teaspoon of tamarind paste and two cups of hot water and bring to a boil.

Now drop the crab pieces into this gravy, cover and cook for about 20 minutes and until the legs go completely orange..

Open up the cover, put the flame on full power and dry up the gravy a bit

Switch off the flame and add few curry leaves.

Optional: You could fry sliced onions in a separate pan and garnish the crab curry before serving.

This curry tastes best when served hot.

Enjoy with a fresh green salad.

Crab recipe by Sherry

Video - How to clean a Crab

noreply@blogger.com (RecipeQueen) — Sat, 14 Jan 2012 11:36:00 +0000

This video shows you how to clean a blue swimmer crab. Visit our youtube channel to watch the clean a crab video or many more How to recipe videos. We will be adding new recipe videos soon.

Clean a crab – How to clean a crab

1. Remove the top off of the crab to revel the met of the crab as seen in video
2. remove the gunk (unwanted stuff ) from the crab top part , remove the head portion and peel of the behind v section as shown in video.
3.Cut the crab diagonally into two pieces and then between the legs to make four pieces as in video
4.Wash and remove the remaining sticky unwanted stuff under the tap in running water and the crab is clean and ready to cook

Crab cleaning video

Related sea food Recipes

Cooking Indian tandoori chicken in your oven

noreply@blogger.com (RecipeQueen) — Thu, 15 Dec 2011 13:33:00 +0000

Well I'm not going to give you a recipe for making “tandoori chicken pizza” or then “Tandoori chicken sauce” because once you know “how to prepare tandoori chicken” itself , you should be able to prepare the tandoori chicken pizza and sauce.

I recently prepared the tandoori chicken once more to brush up on my tandoori chicken making skills , and it came up even more succulent and delicious with a nice solid flava punch. The secret off course lies in my original tandoori chicken recipe , but this time to add that punch i put in a two extra pods of garlic and little bit more of the spice powders mentioned in the original recipe.
Here are some pics i took ( above,below) after i added all the spice powders , and then after i added the yogurt to wet marinate it overnight

There is now way to make a “quick tandoori chicken” the best tandoori chicken is prepared with patience and passion for food just like Gordon Ramsays roast turkey recipe
Enjoy – The original tandoori chicken recipe is—> here

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Technorati Tags: Indian,oven,recipe,Tandoori,sauce,skills,pods,Here,patience,passion,food,Gordon,Ramsays,Enjoy,pizza

India’s Top 7 chefs and Food Writers & Recipe Cook Books

noreply@blogger.com (RecipeQueen) — Thu, 15 Dec 2011 01:37:00 +0000

The land of spics and curry have many proficient Indian chefs making the best in currys and Exotic Indian dishes from the north to the south of India. There are many popular acclaimed food critics that write reviews for the Indian food industry. Below are some of the more popular and well know names in the food industry in India and some reviews of the curry recipe Cookbooks.

OUR NEW RECIPE BOOK JUST LAUNCHED - India Recipe Book

Top Popular Indian Chef’s and Food critics

Tarla Dalal
She is India’s best - selling cookery author since over 2 decades. She has written a total of 100 titles, several of which have been translated in various languages like Hindi, Gujarati, Marathi, Bengali and even Dutch and Russian. To her credit she has about 17 recipe cookbooks and about 4 million copies sold till date.

Her cookery show "Cook it Up with Tarla Dalal" is aired weekly on Sony Entertainment Television in INDIA. The show broadcast all over South East Asia, India, the Gulf, UK and even the US.
Tarla Dalal Cook Books:
1. “The Pleasures of Vegetarian Cooking "
2. The complete Gujarati Cook Book

Sanjeev Kapoor
Sanjeev Kapoor probably needs little introduction being the most celebrated face of Indian cuisine today. He is chef , TV show host, author of best selling cookbooks, restaurant consultant and winner of several culinary awards. Sanjeev Kapoor is one of India's most popular chefs and author.

Sanjeev kapoor Curry recipe cook books:
1.Khana Khazana:Celebration Of Indian Cookery
2.Khazana Of Healthy Tasty Recipes
A lot of painstaking research has gone into collecting these Indian curry recipes for his book “Khana Khazana: Celebration of Indian Cookery"”

Atul Kochhar:
He is an Indian born British chef. He is a celebrity chef not only in India but in Britain as well. He is the first Indian chef who is awarded Michelin Star. Today Atul Kochhar is a renowned hotelier known all across the world. Michelin-starred chef Atul Kochhar creates great recipes, from fish curry to potato cakes, simple enough to cook at home.
In 2001, Kochhar's modern Indian cooking won the restaurant a Michelin star and made a name for the precocious 32-year-old chef.
You can find Atul kochar on his website @ http://www.atulkochhar.com/

Atul Kochar Ebook & Cookbooks
1. Simple Indian: the Fresh Tastes of India's New Cuisine
2. Indian Essence: The Fresh Tastes of India's New Cuisine

Madhur Jaffrey

Madhur Jaffrey (born August 13, 1933) is an Indian actor, who has also found fame as a food writer. She was born in Delhi, India, educated at Miranda House (Delhi) and in England. She is based in New York City. Originally Madhur Bahadur, she obtained her stage name when she married Indian actor Saeed Jaffrey, though they divorced in 1965.

It all started when she moved to London at the age of 19 and then she started cooking by herself the recipes referred by her Mom.
Madhur Jaffrey Cook books
1. Madhur Jaffrey Indian Cooking
2. At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
3. Madhur Jaffrey's Quick & Easy Indian Cooking

Jiggs Kalra
Jiggs Kalra is a pioneering food columnist and cookery writer, anchor of two popular television programmes, Gastronome and Food Consultant. He is the Chairman & Managing Director of Bawarchi Tolla India's premier Hotel and Restaurant Consulting Company.

He has written Indian recipe books like
PRASHAD: COOKING WITH INDIAN MASTERS , KAAM BHOG , DAAWAT
Listed Jiggs kalra books for sale on amazon :
1.Prashad-Cooking with Indian Masters

Hari Nayak & Vikas Khanna:
Hari Nayak is an Indian chef and restaurateur born on 8th February 1974 in Udupi, India. Vikas Khanna is also a chef and restaurateur born on 14th November 1971 in Amritsar, India.
They both are renowned book writers and authors who have written lots of cook books. They are the founders of “Cooking For Life”. Cooking for life is a tasting even organized all across the world where top chefs from all parts of the globe gather to raise funds for different relief projects carried in different parts of world.
Cookbooks from Hari Nayak And Vikas Khanna
1.Modern Indian Cooking
2.Spice
3.The Spice Story of India

India Curry Recipes Ebook - (Special Introductry offer Only $8):

Most of the recipes included in the Ebook Below have been tried and tested by our resident chefs who also are contributors to the blog and also some from our website readers. The eBook Contains Meat and non-meat recipes, Seafood recipes as well as Vegetarian recipes and Sweet or desert recipes to provide you a wide selection of indian food flavors

Our Curry Recipes Ebook

The recipes contributed in this book are from our resident chefs who have worked in the Food industry and also normal people like you who have a passion for home made cooking.

Get the “Ebook now”

Laxmi's Authentic Indian Home Cooking 700 Recipes

With Laxmi's eBook you will cook with recipes that is Genuinely Indian. It is the food that we Indians make in our homes not the food that we eat in 5 Star Restaurants. Laxmi will show you the art of making Indian curry that is Healthy, delicious & tasty.

Book Content includes

Part 1: Vegetarian Recipes

You will find all the best of India's vegetarian dishes here. Best of

South Indian dishes including different types of dosas, idlis, sambaar etc. Some of the best of Gujarati, Rajasthani and other well known vegetarian dishes, hundreds of them in fact.

Part 2: Regional Indian Recipes

Various regional states such as Kerala, Goa, Andhra, Bengali, Punjab and other state vegetarian and non vegetarian recipes.

Part 3: Non Vegetarian Recipes

All the best of Mughlai, Lamb and Chicken Curry and sea foods. Hundreds of them for you to experiment. Get Laxmi's Cookbook Here.

Indian cuisine is well known all across the world for the amount of spices used in cooking which is much more than any other cooking style. Each Indian state has its own specialty and delicious regional food different from any other state.

A list of some other well known Indian chefs who run or work/ Manage successful Eating places in india and abroad

1. Hemant Oberoi, Masala Kraft & Zodiac Grill, Taj Mahal Palace & Tower, Mumbai
2. Ananda Solomon, Konkan Cafe, Taj President, Mumbai
3. Imtiaz Qureshi, Dum Pukht ITC Sheraton Maurya Delhi
4. Arvind Saraswat, Taj Group. Oversees Taj Delhi & Taj Bengal in Kolkata.
5. Naren Thimmaiah, Karavalli, Taj Gateway Bangalore
6. Satish Arora, was the youngest chef for Taj Bombay back in 1973 (he was 26 then!). Now Director of Food Production for Taj SATS.
7. Rahul Akerkar, Indigo (Continental), Mumbai - heard that Bill Clinton's dined here as well.
8. Ritu Dalmia, Diva (Italian), Delhi

This list is not a be all and end all of great indian chefs list, If you think we have missed any great Indian chefs, send us a comment or message on our blog and we will endeavor to review it and include it in our list

Technorati Tags: free indian cooking top Ebook Download Curry book 10 chefs india best chief minister india,best indian cooking book best,indian cooking recipes famous,indian chefs famous indian,chief indian cooking hindi,Padma Lakshmi

Gujarati (Potato + Eggplant) Aloo Baingan ki Sabzi

noreply@blogger.com (RecipeQueen) — Mon, 01 Aug 2011 11:56:00 +0000

Gujarati Baingan Aloo ki Sabzi Recipe

Ingredients for Recipe

· 3 cups diced eggplant
· 2 cups diced potatoes
· 1 teaspoon kalonji seeds
· 1 teaspoon chopped ginger
· ½ cup chopped tomatoes
· 1 teaspoon turmeric powder
· ½ teaspoon asafoetida
· 1 teaspoon chilli powder
· ½ teaspoon coriander powder
· ½ teaspoon cumin powder
· 2 tablespoons chopped coriander
· 2 teaspoons vegetable/sunflower oil
· Salt to taste

Preparation Method

Heat appropriate amount of oil in a pan.

Add the kalonji seeds(also known as black seeds Or seeds of the plant Nigella sativa) , tomatoes, ginger, turmeric powder, asafetida, chilli powder, coriander powder, cumin powder and sauté until the tomatoes are soft and well cooked.

Add the potatoes and eggplant( also known as brinjals or Aubergine) and mix well.

Add 2 cups of water and salt as required.

Cover with a lid and let it simmer for at latest 25 minutes until the potatoes we well cooked, stirring occasionally.

Garnish with coriander leaves and serve hot.

Looking for some Indian ghee ?

noreply@blogger.com (RecipeQueen) — Tue, 07 Jun 2011 10:14:00 +0000

I was amazed to come across “Indian ghee on amazon” , i normally do a lot of shopping via amazon but was pleasantly surprised when i could of all things find ghee also listed on amazon. Its under the listing Grassfed Organic Ghee 7.8 Oz

Indian ghee Now available at Amazon

Gourmet quality - using cow's butter in springtime thru the fall

Traditionally made, on Full or Waxing Moon
Made From Non-homogenized Milk
A family tradition for 5-generations, since 1889
Grassfed & USDA Certified Organic - Made in USA

Review :

I have been using butter ghee for cooking purposes, and found this product on Amazon. The color is much darker than the grocery store product I had been using, and this product has a richer flavor as well. I have been buying grassfed butter online as well, and it's clear there is a flavor difference. I would surely recommend this product ->Grassfed Organic Ghee 7.8 Oz

Launch of Recipe eBook and “Free Curry App” for Smartphones ( Android)

noreply@blogger.com (RecipeQueen) — Thu, 24 Mar 2011 07:45:00 +0000

INDIA CURRY RECIPES is glad to launch a Free “ India Curry Recipe” app for smart phones and also an EBook featuring the best of Indian Curry recipes from our blog. Thanks to our loyal readers who leave comments on our blog and submit recipes , we are glad to provide you these extras.

Curry Recipe App for FREE for your Smartphone

The curry recipe app is available for free on all Smartphones running the android system , You can search for “india Curry recipes” on the android market to find our listing by curry express.

Our FREE India Curry APP ( Pic above) on the Android Market for smart phones , The free app can be downloaded on all android phones and used to browse curry recipes quickly on your mobile even when offline.

India curry recipes Ebook

We have also Collated our best recipes into a Ebook which is now available In pdf format as a Ebook, which you can now buy and download instantly for just $8.00. The Ebook is available over here “ EBook – India Curry Recipes”
Most of the recipes included in the book have been tried and tested by our resident chefs and also many of our website readers. The eBook Contains Meat recipes, Seafood recipes as well as Vegetarian recipes and Sweet or desert recipes to provide you a wide selection of indian food flavors

Our Curry Recipes Ebook
The recipes contributed in this book are from our resident chefs who have worked in the Food industry and also normal people like you who have a passion for home made cooking.
Get the “Ebook now”

Jalebi For holi ( Ghear jalebi , Ghevar jalebi)

noreply@blogger.com (RecipeQueen) — Sun, 20 Mar 2011 09:00:00 +0000

Jalebi strands go round and round in Desi Ghee to be dipped into sweetness which you will enjoy.A north indian Traditional delicacy called Jaleba (a bigger jalebi).

Rajasthan is the best place to taste a good ghevar( ghevar jalebi). Would you believe it if I told you that jalebis were known as kundalika which as a sweet delicacy was served specially during marriage feasts. Jalebis go back to 4th and 2nd centuries BC. In ancient classical literature boondi laddoos were named bindumodak laddoos. Churma laddos erstwhile dahitra laddoos had almonds, pistachios, raisins, dry dates, dry coconut and peppercorns.

Holi, (also known as Basant Utsav) is the festival of colors is around the corner. Most Indian households make different kinds of sweets to celebrate this fun filled festival

Ingredients:

1 cup all purpose flour
1 tbp besan flour
1 tsp yeast
few saffron strands soaked in warm water
1 tsp sugar
1 tsp ghee
warm water to mix
Oil for deep frying.

For Syrup:

1 1/4 sugar
1/2 cup water
2 pinches of saffron
2 cardamom bruised
1/2 tsp lemon juice

Method:

Mix all the ingredients (not the oil ) into a semi thick paste and keep aside for 10-15 minutes.

Prepare the sugar syrup, by boiling all the syrup ingredients except lemon juice. Once it become very thick then add the lemon juice, now the syrup is ready for the fried jalebis.

Take a clean cloth and cut a small hole in it. Fill half of the batter into the cloth and squeeze the batter into to the oil in circular motion. Fry both sides, remove the fried jalebi from the oil and dip it in the syrup. Remove quickly as soon as possible.

Hot and crunchy tasty jalebi is ready to serve.

History of Holi

Holi is an ancient festival of India and was originally known as 'Holika'. The festivals finds a detailed description in early religious works such as Jaimini's Purvamimamsa-Sutras and Kathaka-Grhya-Sutras. Historians also believe that Holi was celebrated by all Aryans but more so in the Eastern part of India.

Ref: http://chefsanjeevkapoor.blogspot.com/2010_08_01_archive.html

Monica’s Caramel Custard Recipe

noreply@blogger.com (RecipeQueen) — Sun, 13 Mar 2011 10:04:00 +0000

CARAMEL CUSTARD

Ingredients
1L Full Cream Milk
5 eggs
1/4 cup sugar
1 tsp vanilla essence
Nutmeg

Method – how to make Caramel Custard

For the caramel – put 6 tsps of sugar in a pan and put on fire until it melts, froths and turns brown (don’t burn it as then it will turn bitter).
Once it melts, quickly pour it into the glass bowl that you are making the pudding in and swirl it around whilst hot so the caramel coats the bottom and sides of the bowl and let it cool.
Heat the milk until warm (do not boil it) and remove from fire.
In a bowl beat the eggs and sugar and when frothy add the warm milk and the vanilla essence and beat or stir it through.
Check if the caramel is cold.
If cold, then pour the milk mixture into the caramel bowl and sprinkle some nutmeg powder over it.
Cover tightly with foil.
You can either steam it in water in a pan or pressure cooker or in the oven.
If using stove, put it into a pan of water (the water should be half-way only) on the stove you will need to steam for about 20 minutes. Open and check if set. It should be almost set as it will harden once cold.
If steaming it in the oven, then preheat the oven and place the pudding bowl covered in foil into a larger bowl or tray filled with water until the water is about half way up the pudding bowl.
Bake in the oven for about 30 – 45 minutes.
Just open the foil and check the pudding is ready when it is set.
ENJOY!!
Recipe by monica

Technorati Tags: Caramel custard,pudding carmel,custard pudding,carmil cutord puddeng

If you like Nandos Chicken livers recipe

noreply@blogger.com (RecipeQueen) — Sun, 24 Oct 2010 04:55:00 +0000

Don’t know if nandos has arrived in India yet , but recently when i went down to UK ( London) . i managed to lay me hands on a nice little meal from hand's that is not even available in Australia yet. Its called the Nandos chicken liver meal.

Nando’s PERI-PERI Chicken Livers

Qty Ingredients
500g Chicken Livers
2 tbsp Olive Oil
2 tbsp Butter
1 tsp Seasoning Salt
2 tsp Paprika
1 Large Onion (chopped)
2 Cloves Garlic (chopped)
8 tbsp White Wine
1 Bay Leaf
1 pinch Cumin

And “Nando's PERi-PERi Sauce” (Optional)

1. Clean, Trim and wash livers.
2. Place the butter and olive oil in a frying pan.
3. Add livers and spices, and fry until just brown.
4. Add onions and garlic, and cook for a few minutes.
5. Add bay leaves and wine, and simmer over low heat for 5-8 minutes.
6. Adjust seasoning and add Nando's Hot or Medium PERi-PERi Sauce as required

For more on the “Nandos Chicken liver recipe” and more recipes from nando’s visit the link below

you can get more “nandos recipes” at this ---> nandos uk site

The Indian Chicken Manchurian recipe

noreply@blogger.com (RecipeQueen) — Sat, 11 Sep 2010 03:12:00 +0000

Few dishes have fascinated me as much as Chicken Manchurian. It is a dish that is unknown outside of India – certainly nobody in China has ever heard of it – but is, nevertheless, possibly the most ordered dish at Chinese restaurants in India.
Indian Chinese food is quite popular among many in India , and many roadside food stalls (carts) or restaurants will often have a dish ending in Manchurian on their menu. This is normally considered to be Chinese food in India , which it is actually not. The Chinese food available in mostly Indian restaurants is Chinese recipes mainly infused with Indian spices and ingredients to make Chinese Indian dish. This Chinese Indian food is quite tasty and yummy compared to the original authentic Chinese bland food available in the authentic Chinese restaurants
For making the chicken Manchurian Marinade:

3/4 lbs Bone less chicken (cut into 1 1/2 inch length thin strips.)
3 tsp All purpose flour or maida
2-3 tsp Ginger Garlic Paste
1/2 tsp Ajinomoto
1/2 tbsp Soya Sauce
Salt to taste
Oil for deep frying

Pic Ref: http://www.flickr.com/photos/tsai/4202611920/

For making the Chicken Manchurian Sauce:

1 tsp Ginger finely chopped
1 tsp Garlic finely chopped
2 tsp Green chilies finely chopped
5 tbsp Spring onions - finely chopped
1/4 tbsp Soya sauce
1/2 tsp Chili sauce (optional)
1 tbsp Tomato sauce/ketchup (optional)
1/2 tsp Black Pepper powder
1 tsp Sugar
a pinch of Ajinomoto
1/4 cup of Chicken stock (or use Maggi/Knorr Chicken Cubes)
Maida/All-purpose flour with water (mix 3 tbsp of maida ( flour) & 1/4 cup of water)
2 tbsp Oil
Salt To taste

Directions for making Indian Chicken Manchurian:

1. Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour.
2. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
3. Drain when golden brown and cooked. Keep aside.
4. In another pan, heat oil, and then add the chopped ginger, garlic and green chilies and finally some spring onion and sauté for a minute.
5. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
6. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes.
7. Then add the maida (flour)and water mixture and stir so that no lumps are formed.
8. Cook for a few minutes until the mixture thickens slightly.
9. Enjoy your Chicken Manchurian. Hope you love this Indian recipe.

Chicken Manchurian is a favorite among many Indians, it is easy to prepare and tasty. Served along side stir fried noodles with vegetables or fragrant jasmine rice, it makes for a delightful meal. A vegetarian version can be made by easily substituting the chicken pieces with cauliflower florets (Gobi Manchurian).
so where does the term Manchurian come from – wikipedia
Manchuria is a historical name given to a vast geographic region in northeast Asia. Depending on the definition of its extent, Manchuria either falls entirely within People's Republic of China, or is divided between China and Russia. The region is commonly referred to as Northeast China(simplified Chinese: 东北; traditional Chinese: 東北; pinyin: Dōngběi), and historically referred as Guandong (simplified Chinese: 关东; traditional Chinese: 關東; pinyin: guāndōng), which literally means "East of the (Shanhaiguan) Pass/Mountain".

what is Ajinomoto ?

Monosodium glutamate

http://en.wikipedia.org/wiki/Ajinomoto

Ajinomoto’s signature product, monosodium glutamate (MSG) seasoning, was first marketed in Japan in 1909, having been discovered and patented by Kikunae Ikeda. The company rapidly expanded to other countries, with Ajinomoto U.S.A., Inc., having been established in 1956.^{[citation needed]} Since then, Ajinomoto has become a conglomerate spreading to other areas, though mostly in the food industry.
Ajinomoto Co., Inc. (味の素株式会社 Ajinomoto Kabushiki-gaisha^?) (TYO: 2802), is aJapanese company that produces food seasonings, cooking oils, foods, sweeteners, amino acids and pharmaceuticals. It is the world's largest producer of aspartame with a 40% market share.^[1]
Links:
http://en.wikipedia.org/wiki/Indian_Chinese_cuisine

Technorati Tags: Manchurian recipe,Cauliflower manchurian - Indian Vegetarian Recipe,Chicken Manchurian,Cook Chicken Manchurian Dry Chicken Manchurian Fried Rice,Hakka Chicken Indian Chicken Manchurian Indo Chinese Chicken Manchurian Pakistani Chicken Manchurian Spicy Chicken Manchurian Chicken Manchurian Gravy

Previous Popular recipes From september
Jinga Masala ( Prawns Curry Dry )

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noreply@blogger.com (RecipeQueen) — Thu, 09 Sep 2010 14:24:00 +0000

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Magdeline's chamandi podi (Dry chutney powder with shrimps)

noreply@blogger.com (RecipeQueen) — Sun, 13 Jun 2010 19:56:00 +0000

This chutney powder was very lovingly prepared for us by our cousin Magdeline from beautiful Kerala. She made it on the day before we left after our summer holidays so we could carry back and savour a bit of Kerala for the next few months. Thank-you Magdeline for all that love and chutney powder and also for sharing this tasty recipe with us...
Ingredients:
1 Coconut
1 inch piece of ginger
1 tsp red chilli powder (add more if you like it spicier)
2 tsp thick tamarind juice
1 tbsp dry shrimps (optional but highly recommended)
A pinch of fenugreek seeds powder
Few curry leaves
salt to taste

Grate coconut and ginger
Dry roast the grated coconut, curry leaves and ginger on a slow flame. As it turn dry-ish but not yet brown, add the shrimps and a pinch of fenugreek powder and roast until coconut turns brownish and a lovely aroma hits your nostrils
Turn off flame, add chilli powder, mix around and let it cool a bit
Now here's the tricky part: At this point Magdeline would mix all the above with the remaining ingredients with her hands. She would then transfer it all into a traditional stone pounder and pound it all together to produce the tastiest chamandi podi I ever tasted!

But since we don't have those pounders these days or the time, I guess we could use a blender to blend it all together.

Note: It may take a few trials before you arrive at the right balance of ingredients to suit your taste, so keep experimenting with the sourness, spice, salt etc... its worth the effort

This dry chutney goes great with rice or could be used to flavour and spice up just about anything you fancy! Enjoy!

What is Fennel seeds called in hindi ?

noreply@blogger.com (RecipeQueen) — Fri, 11 Jun 2010 11:28:00 +0000

Fennel Seed in hindi is called Saunf or Sonp.

Also called varyali in gujrati Fennel more technical name is also Fennel (Foeniculum vulgare Mill.). Fruits (usually mistermed seeds) . Other than most of their relatives, they retain a green colour after drying. As a rule of thumb, a bright green colour indicates a good quality. In Italy, there is also small-

scale usage of fennel pollen as an expensive and rather extravagant spice. Also known as Spice of the Angels, fennel pollen is also produced in California as a small-scale exotic crop.

It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

The leaves and stalks of fennel can be eaten as a vegetable. Italian breeds with fleshy stem and leaves to be used as a vegetable are often referred to as Florence Fennel or Finocchio in English, but the name finocchio may mean any type of fennel in Italian.

Here are some other indian Food and spice words you might be looking for !!

Achar: Any kind of pickle
Aloo: Potato

Chapati/Roti: Thin bread cooked on the griddle
Dal: Any kind of legume--beans, peas, or lentils
Dosa: Crispy, crepe-like southern Indian specialty filled with potatoes or vegetables
Ghee: Clarified butter

Gosht: Meat
Korma: Braised meats in a thick, mild creamy sauce
Masala: Spice blend
Pakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood

Paneer: Cheese
Pappadum: Spicy lentil wafers
Paratha: Flaky bread fried on the griddle
Pulao: An aromatic rice pilaf

Raita: A yogurt-based condiment usually containing vegetables
Rasam: A thin, spicy broth
Saag: Spinach, but can also refer to other greens
Sambar: An extremely spicy broth popular in southern India

Tandoori: Any dish cooked in a tandoor
Vindaloo: An extremely spicy curry dish that's a regional specialty of Goa

Some more Indian Ingredients or food / spices translated here

Cumin seeds and powder spice

Technorati Tags: content fennel seeds in hindi fennel seeds benefits fennel seeds nutrition fennel seeds recipe fennel seeds in telugu fennel seeds hindi name cumin seeds called hindi hindi name fenugreek seeds

Ragini’s yummy Korma Recipes

noreply@blogger.com (RecipeQueen) — Wed, 07 Apr 2010 11:20:00 +0000

I put on the tv this tuesday and saw poh the finalist for australias masterchef series on tv. She continued to talk about Indian food and had a guest chef Ragini Cooking indian food . I was hooked.

Ragini’s Delicious Korma recipes

Raginis’s restaurant ’Dhaba at the Spice Kitchen’ has won numerous awards including the national ’Best Indian Restaurant’ award in 2009 and Ragini continues to create innovative modern Indian cuisine based on centuries-old recipes and traditions.Ragini is now based in south australia and has even cooked for Sir Donald Bradman

I watched the entire show as i am cooking fan even though i had many other things to do. THE RECIPES SHE INTRODUCED WAS FANTASTIC and absolutely simple to make with the least effort. I put down 2 of her “korma recipes” - Chicken and Pistachio Korma and Lamb, Chickpea and Plum Korma on my shortlist to try out . Her recipes are a nice fusion of indian food with a modern touch as you can see with her recipe tandoori broccoli.

Update :I tried out this recipe (Lamb, Chickpea and Plum Korma) this weekend and i was really pleased, it was too easy to make compared to some other Indian recipes.(the least of effort). The taste was absolutely divine , it had the irani Indian flavor with its tangy taste. I would gladly add this meat dish with rice to make a easy biryani.( tips to note - the roasting of the 2 spices( Cummin seeds + corriander seeds) is important to get that fresh roast flavor and the slow cooking is essential to get the right taste). Note - I tried it without the chickpea and it was still so good.

Here are Ragini’s recipes for you to try out as well

Chicken and Pistachio Korma - serves 4

Ingredients

4 onions, quartered
¾ cup pistachio kernels
4 green chillies
30ml oil
1 ½ tbs ginger and garlic paste
1 tbs coriander powder
1 tsp white pepper powder
1 kg diced chicken thigh fillets (skin and fat removed)
Salt to taste
¾ cup yogurt
½ cup cream
½ tsp garam masala powder (made from roasted cumin seeds, cinnamon sticks, cloves, green cardamom and black peppercorn)

Method
Boil onions in one cup of water, drain, cool and puree. Puree pistachios and green chilli, keeping a few nuts aside for garnish.

Heat the oil and add the onions and sauté for four minutes, do not brown. Add ginger and garlic paste.

Fry for one minute and stir in coriander and pepper powders. Add pistachio and green chilli paste and cook for about a minute.

Put in the chicken with the salt and mix well. Add a little water (quarter of a cup) and cook gently until done.

Stir in the yogurt and cook for a further two minutes.

Add cream and garam masala. Garnish with pistachio nuts and serve hot.

Lamb, Chickpea and Plum Korma - serves 4

Ingredients

40ml ghee
4 green cardamom
4 cloves
3 black cardamom
2 bay leaves
2.5cm cinnamon stick
1 cup sliced onion
1 tbs ginger paste
1 tsp garlic paste
1 tbs roasted cumin seeds, powdered
1 tbs roasted coriander seeds, powdered
1 tsp Kashmiri red chilli powder (mild, vibrantly red powder from large red chillies)
½ cup yoghurt
1kg diced forequarter of lamb (or 4 lamb shanks)
2 cups plums, stones removed
Salt to taste
½ cup cooked chickpea
1 tbs keora water (water of the pandams plain)

Method

Heat the ghee, add whole spices and then the onion; when golden brown, add ginger and garlic pastes and sautè for one minute. Mix the powdered spices with the yoghurt and add this to the onion mix.
After three minutes on high heat add the meat and brown till the oil separates from the spice blend. Stir in the plums, salt and one cup of water. Cook covered on low heat till the meat is almost tender. Add the chickpeas, a little more water if required and continue cooking until the meat is soft.
Flavour with keora water and rest for half an hour before serving.

Ref: http://www.abc.net.au/tv/pohskitchen/stories/s2860066.htm

Authentic Recipes from India (Authentic Recipes Series)

Cook'n in India

Curried Favors: Family Recipes from South India

Corguette Pachadi (Vegetable in yoghurt) by Sher

noreply@blogger.com (RecipeQueen) — Sat, 27 Feb 2010 15:47:00 +0000

Ingredients:
3 medium size Courgettes (grated rough)
3/4 cup grated coconut
3 green chillies
few curry leaves (optional)
1 tsp cummin seeds
1/2 tsp mustard seeds
2 tbsp cooking oil
1.5 cups yoghurt
salt to taste

Method:
Blend together coconut, green chillies, curry leaves and cummin seeds
In a vessel heat up oil and splutter mustard seeds
Add the blended mix and fry for a little while
Add in grated corguette, fry a little more
Turn off flame and let it cool a bit
Add yoghurt and salt and mix well
Serve and enjoy

Serving suggestion: This dish could be part of the salad family and hence can be had either with rice and curry, with rice alone or with rotis...
You could instead of Corguette use snake-gourd, beetroot, carrot or any vegetable that you think would go well with yoghurt

Pachadi is a vegetarian preparation of Kerala origin and forms part of the 22-dish festive Onam 'Sadya' meal

Mughlai Cuisine Recipes and food

noreply@blogger.com (RecipeQueen) — Fri, 26 Feb 2010 11:55:00 +0000

Mughals and Mughlai Food

Mughals invaded India on sixteenth century. They brought exotic spices, dried fruit and nuts and new cooking methods. 'Mughlai' dishes as they are called have lots of milk and cream with spices to make rich and spicy meal. Mughlai cuisine includes many famous dishes such as Kormas, Pasandas and Birianies and Pilaus. In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has propagated into many regional kitchens. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia

The influence of the Mughal rulers who ruled India is perhaps most felt in their food. A major contribution towards this is the tandoor which is an earthen oven, used to make rotis and kababs, which are pieces of meat marinated in spices and skewered over a coal tandoor. Some of the famous Mughlai dishes include tandoori chicken, seekh and boti kabab and even tandoori fish.

Royal Mughal Emperors food recipes

Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. The spices used in the preparation of Mughlai food are easily accessible.

Mughlai food is especially preferred in Northern parts of the country. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. Mughlai food occupies a commanding position in the popular cuisines of India.
The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food. Mughlai food offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to ginger based roasted meats to kulfi with rose petals sprinkled on it. Even, the names of the Mughlai food are so attractive that a person gets tempted to try out different dishes.

Mughlai cuisine in india

Though, Mughlai food is cooked in all parts of the country, but the best feel of this cuisine can be had only in Delhi, which specializes in the preparation of this royal cuisine. In the 16th century, India was invaded by Mughals, who introduced the exotic spices, nuts and fruits to India. Also, the Indians got an opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanies, Pasandas, Kormas and Pulao are so enticing and yummy that people usually end up licking their fingers.

Mughlai food is very rich, its sauces consisting of curd, cream and crushed nuts like cashew. The biryani from the kitchens of the nawabs of Hyderabad, is a flavoured and spiced rice cooked with ghee and chicken or meat, and is a meal-in-a-dish eaten with raitha and salad. Aromatic spices and ghee make Mughlai food a very rich form of cuisine.

Popular Mughlai Recipes

Aloo Ka Raita
Badaam Halwa
Carrot And Capsicum Raita
Chaamp Masala (Lamb Chops Curry)
Chicken Biryani
Chicken Korma
Chicken Tikka
Chole or Chane
Jhinga Malai Curry (Creamy Prawn Curry)
Kesar Chawal
Murgh Achaari
Naan (Indian Bread)
Palak Gosht
Palak Paneer
Paneer Tamatari
Seekh Kebabs
Tandoori Chicken Legs (Grilled Chicken Drumsticks)
Biryani

Technorati Tags: Mughlai Recipes,Mughlai Dishes - Cuisine,Mughlai FoodMughlai Recipes,Mughlai Food.Chicken Makhani Chicken Mughlai Chicken Tikka Egg Paratha Fish Kebab Galawat kay Kabab Gosht Dopiaza Handi Kebab Hyderabadi Biryani Indian Chicken Tandoori Kadhai Gosht Keema Khagina Lamb kebab Methi Pulao Mughlai Paratha Mughlai Pulao Naan Nawabi Curry Paneer Peshawari Reshmi Kebab Rogan Josh Seekh Kabab Soya Biryani

Secret restaurant recipe- Tandoori chicken

noreply@blogger.com (RecipeQueen) — Sat, 23 Jan 2010 14:51:00 +0000

I know that i have done a tandoori chicken recipe on the blog before, but i am doing it again as this one is special and it also contains the secret restaurant recipe ingredients to make the tandoori exactly like the tasty tandoori chicken you get in the Indian restaurant right from the tandoor(Indian clay oven).Besides this one is a recipe for a whole 1 kg chicken which you can cook in your oven and get the restaurant tandoori chicken taste

Tandoori – secret restaurant recipe

Two things to keep in mind to get the taste just right ( like the secret restaurant recipe)

1.The tandoori chicken needs to be marinated well and so it is advised to be left in the refrigerator at least overnight to marinate.

2. The oven needs to be heated to the max ( 200 to 300 ) before you put the chicken in the oven

The secret restaurant recipe for tandoori chicken

secret Tandoor recipe Ingredients

A 1 kg whole chicken
1 teaspoon salt ( + add little rock salt if you have any)
1 teaspoon lemon juice
1 1/4 cups plain yogurt
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon black pepper
1 teaspoon orange food coloring
2 teaspoon garlic paste
1 teaspoons chilli powder or a little bit more is you want it spicier
2 teaspoons Corriander powder
1 teaspoon tumeric powder
2 teaspoon cumin powder
1/4 teaspoon kalonjee seeds( Black cummin seeds)
1 very very small pinch of ( kala namak)black salt ( between your 2 fingers pinch)
1/2 teaspoon raw dry mango powder

Changes from previous tandoori chicken recipe

You dont need onion for the marinade ( but can be used for dressing) , I have added black salt , raw mango powder and also kalonjee ( black cumin seeds) which are the secret ingredients that chefs wont tell you. please keep it a secret

DIRECTIONS

Remove skin from whole chicken , and cut slits ( 5 to 6) into them lengthwise in different areas of the chicken where you want the marinade to penetrate. Place in a deep mixing bowl and sprinkle all the above mentioned spices and powders over the whole of chicken with salt and lemon juice.

Sprinkle all the above mentioned spices + lemon juice + salt over the whole skinned chicken and mix it with yoghurt and spread this marinade to let it seep into all the grooves of the chicken and the slits you made in it. Set it aside in the refrigerator overnight or then at least for 4 to 5 hours minimum.

Preheat your oven the maximum heat ( maybe 250 to 300) high heat. Make sure you have drizzled a generous sprinkling of vegetable oil on the chicken and around the chicken ( but don't go overboard and set the house on fire) . Check the chicken after half hour and turn it on the other side and drizzle any juices or oil left in the tray over it ( or sprinkle some more oil when turning it upside down) cook for a further 15 minutes or then check if the chicken is looking already cooked by piercing it with knife.

You are now ready to have a nice tasting tandoori chicken just like in the restaurants

( The 2 main steps that help you get that nice moist juicy chicken taste is letting it marinade overnight and also heating the oven up nice and hot before putting the chicken in , so that it cooks in the least possible time with a high temperature just like a nice clay hot oven. Make sure you turn down the temperature a bit 10 mins after putting it in the real hot oven)

Hope you enjoyed your nice secret restaurant style tandoori chicken and keep the secret to yourself now ;)

Recipe by jeff

Chapatti Recipes deja vu

noreply@blogger.com (RecipeQueen) — Mon, 04 Jan 2010 13:34:00 +0000

As kids one of our most regular and staple food involved chapatti.

It is a wonderful food that can be consumed in a variety of ways and i am sure many people will at some part of time would have had invented their own chapatti dish over time. Chapathi was king when i was a kid , we had it in all sort of combinations possible. These chapatti combinations were at times invented due to pure laziness , sometimes inventive behavior and sometimes due to lack of time. But offcourse it was always mum who made them

What is chapatti ?

Chapatti is a favorite bread throughout India. Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti (bread). The words are often used interchangeably. While roti refers to any flat unleavened bread, chapati is a roti made of whole-wheat flour and cooked on a tava (flat skillet).

Here are my top chapatti combinations that i enjoyed over time

Chapatti with Jam

This needs no instructions , just ladle some jam over chapatti and start munching

Chapathi with achar ( mango achar, Lime pickle achar , chundha)

Just have chapatti with pickle of your choice for a quick snack ,yummmy

Chapatti with tea

Roll a chapatti and dip it in your cup of tea and munch away

Chapatti with Ghee

Chapatti with ghee on it and maybe a little chat masala if you dare.

Chapathi with butter

Pick the chapatti pieces and sprinkle sugar over your dollop of butter in your plate and pick into the butter with the chappati

Most of these dishes served as a quick meal because at most times there was always a container full of chapattis at home.For those new to the chapatti combination recipes , you could also in some instances substitute chapatti with either naan or then roti. but it might not taste the same.

If you have a nice chapatti dish you think you can contribute just leave a comment below or then email me at currykingdom@gmail.com

Recipes By jeff

-----------------------------------------------------------------

Extra Chapatti recipe Contributed by yuvraj mane

as recieved by email below

We generally have extra chappatis left behind. The next day you cannot eat it.

What you should do is give it a tadka.

Ingredients

Chappatis

Oil

Onions

Jeera

Mustard seeds

Peanuts

Curry leaves

Haldi

Green chillies

Corriander

(I have not given the quantity. It depends on no. of chappatis.)

Procedure -

Make small pieces of chappatis. Cut onions (slightly bigger pieces dont finely chop). Put oil in a pan. Put jeera, mustard seeds, curry leaves, green chillies and peanuts. Stir it till peanuts become brown. add pieces of chappatis. Mix well.

Finely chop corriander and sprinkle on the top before serving.

Its easy to make. And I like it. Hope you will like it too.

Thanks Yuvraj

Kulfi recipe (malai /pista /mango )

noreply@blogger.com (RecipeQueen) — Fri, 18 Dec 2009 10:07:00 +0000

Indian KULFI Recipe

Ingredients

1 Litre Full Cream Milk

1 Tin Sweetened Condensed Milk

2 Cardamoms (crushed)

100g unsalted pistachios nuts (crushed or grated fine)

1 tsp of milk masala for added flavour if you get it at the Indian store

Method for making kulfi Recipe

Boil the milk in a heavy bottom pan until it is half in quantity (you will need to stir it as it may stick to the bottom)

When thick, add the condensed milk and taste (you can add some sugar if you like it sweet)

Keep stirring for about 10 minutes on low heat until the mixture is thick

(Custard consistency)

Add the cardamoms

Add the spoon full of milk masala if you have it

Add half the nuts and stir for a couple of minutes

Take it off the fire and let it cool

Mix it in a blender to froth it up and pour into the kulfi moulds and sprinkle the remaining crushed pistachios nuts

Freeze and ENJOY

NOTE IF YOU DON’T HAVE THE MOULDS YOU CAN FREEZE IN A CONTAINER BUT WILL NEED TO FREEZE FOR HALF AN HOUR AND THEN REMOVE AND WHIP IN THE BLENDER AGAIN TO AVOID ICICLES FORMING.

ENJOY!!!!! ((( Recipe by Monica )))

Pista kulfi , mango kulfi , and malai kulfi can be made by doing alittle variation in this recipe and adding the respective ingredients to this recipe

Kulfi Moulds

Tandoori Chicken recipe

noreply@blogger.com (RecipeQueen) — Wed, 02 Dec 2009 10:30:00 +0000

Tandoori Chicken recipe

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."
Original recipe yield:4 servings
PREP TIME
25 Min
COOK TIME
20 Min
READY IN
1 Day 45 Min

INGREDIENTS
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Notes
Garam masala
This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).

Summer salad dip

noreply@blogger.com (RecipeQueen) — Mon, 02 Nov 2009 11:45:00 +0000

All you need for the dip is:

Yoghurt - 5-6 tbsp

Garlic - Quarter tsp paste or 1 pod garlic through the garlic press

Few corriander leaves chopped superfine

Pepper and salt to taste

Carrots/Celery/Cucumber etc cut into sticks

Now all you have to do is:

Mix up all the ingredients of the dip, whisk really well and serve up with the veggie sticks!

Tip: You could have the veggie sticks immersed in crushed ice to keep them cold

Health benefit: Garlic is said to have immense antibiotic properties next only to penicillin! And veggies - well you already know!

Jinga Masala ( Prawns Curry Dry )

noreply@blogger.com (RecipeQueen) — Mon, 28 Sep 2009 12:18:00 +0000

Ingredients :

1/2 kg prawns, shelled and deviened
2 large onions, finely chopped
3 ripe tomatoes, pureed
1 stem curry leaves
1 tblsp ginger garlic paste

1 tsp cummin powder

3 Cloves chopped garlic

1/2 tsp Mustard seeds

1/2 tsp Black pepper powder

1 tsp corriander powder
1 tsp red chili powder
1 tsp garam masala powder
Salt to taste
1/2 tsp turmeric
1 cup water

Making Jhinga Masala:

Heat oil in a wok add mustard seeds and add the curry leaves
Now add the onions and saute until golden brown/add ginger garlic paste .
Add chopped garlic , tumeric powder, chilli powder, corriander powder, cumin powder and garam masala powder and fry for 3 to 5 mins.
Now add the tomato puree and add half tsp tamarind paste and pepper powder.
Saute till the oil gets separated.
Now add some water and let boil
Add the prawns now and cook covered untill done
Serve garnished with chopped coriander

Recipe By Suchita

Tip : Add a pinch of sugar or jaggery to give that sweet sour taste

This recipe is similar to the Parsi Prawns masala

and to make it jhinga prawns remove the Black pepper, tamarind paste

, cummin powder, corriander powder and mustard seeds

Chocolate Chip Muffins

noreply@blogger.com (RecipeQueen) — Thu, 10 Sep 2009 06:40:00 +0000

Choco Chip Muffins

Ingredients
220 g self-raising flour
150 g dark/milk/white choco bits
½-¾ cup caster sugar
½-¾ cup vegetable oil (make sure the oil doesn’t have a strong smell and please don’t use olive oil unless extra light)
¾ cup buttermilk or regular milk
1 egg
1 tsp vanilla extract

Method
Mix all flour, sugar and chocolate together in a mixing bowl.

Separately, mix together the oil, buttermilk, egg (lightly beaten) and vanilla extract.

Make a well in the dry mixture and pour the wet mixture into it.

Add flavourings and mix well until just combined. Don’t over mix – it will toughen the muffin

Preheat oven to 180°C.

Grease muffin tray or use liners in the muffin tray.

Pour the mixture into tray and bake for 15-20 minutes or until lightly browned. Makes around 12 medium sized muffins.

Tip
You can replace the choco chips with other ingredients like blueberries, grated apple, raspberries, mashed banana etc. Just stick to the weight/proportions though. These turn out incredibly moist and with the perfect sweetness if you stick to the measures.

Recipe by Jen

Simple Fish fry recipe

noreply@blogger.com (RecipeQueen) — Wed, 09 Sep 2009 11:49:00 +0000

The best fish to use for this recipe is the fish “herring” or if not King fish or mackerel will do.

Ingredients:

4 Whole fish medium size

½ teaspoon Turmeric powder

½ teaspoon chili powder

Salt to taste

¼ teaspoon Black pepper ground

Lemon juice

Method:

Mix and marinate the fish for half an hour

Pan fry the fish on low flame for 3 to 4 minutes on each side

Change flame to high and fry on each side to get a crisp texture

Enjoy Mouthwatering tasty spicy Fried fish with natural fish flavours

Chefs tip:

Best enjoyed With Blanched Brocolini with soy sauce and garlic flavors

Recipe By such

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Ingredients for the Crab recipe

Video - How to clean a Crab

Clean a crab – How to clean a crab

Crab cleaning video

Cooking Indian tandoori chicken in your oven

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A list of some other well known Indian chefs who run or work/ Manage successful Eating places in india and abroad

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Monica’s Caramel Custard Recipe

CARAMEL CUSTARD

Method – how to make Caramel Custard

If you like Nandos Chicken livers recipe

Nando’s PERI-PERI Chicken Livers

Qty Ingredients 500g Chicken Livers 2 tbsp Olive Oil 2 tbsp Butter 1 tsp Seasoning Salt 2 tsp Paprika 1 Large Onion (chopped) 2 Cloves Garlic (chopped) 8 tbsp White Wine 1 Bay Leaf 1 pinch Cumin

For more on the “Nandos Chicken liver recipe” and more recipes from nando’s visit the link below

The Indian Chicken Manchurian recipe

Pic Ref: http://www.flickr.com/photos/tsai/4202611920/

For making the Chicken Manchurian Sauce:

Directions for making Indian Chicken Manchurian:

what is Ajinomoto ?

Monosodium glutamate

http://en.wikipedia.org/wiki/Ajinomoto

Privacy Policy

Magdeline's chamandi podi (Dry chutney powder with shrimps)

What is Fennel seeds called in hindi ?

Fennel Seed in hindi is called Saunf or Sonp.

Here are some other indian Food and spice words you might be looking for !!

Ragini’s yummy Korma Recipes

Ragini’s Delicious Korma recipes

Here are Ragini’s recipes for you to try out as well

Chicken and Pistachio Korma - serves 4

Method

Lamb, Chickpea and Plum Korma - serves 4

Method

Corguette Pachadi (Vegetable in yoghurt) by Sher

Mughlai Cuisine Recipes and food

Mughals and Mughlai Food

Royal Mughal Emperors food recipes

Mughlai cuisine in india

Secret restaurant recipe- Tandoori chicken

Tandoori – secret restaurant recipe

The secret restaurant recipe for tandoori chicken

Changes from previous tandoori chicken recipe

Chapatti Recipes deja vu

What is chapatti ?

Here are my top chapatti combinations that i enjoyed over time

Kulfi recipe (malai /pista /mango )

Indian KULFI Recipe

Kulfi Moulds

Tandoori Chicken recipe

Summer salad dip

Jinga Masala ( Prawns Curry Dry )

Chocolate Chip Muffins

Simple Fish fry recipe

Qty Ingredients
500g Chicken Livers
2 tbsp Olive Oil
2 tbsp Butter
1 tsp Seasoning Salt
2 tsp Paprika
1 Large Onion (chopped)
2 Cloves Garlic (chopped)
8 tbsp White Wine
1 Bay Leaf
1 pinch Cumin