Swadology

Swadology: Crab Chop with Methi Recipe - Indian Non Veg Recipes

noreply@blogger.com (Rita Thakkar) — Tue, 28 Feb 2012 17:25:00 +0000

Swadology: Crab Chop with Methi Recipe - Indian Non Veg Recipes

Mutter Paneer Recipe - Indian Microwave Recipes

noreply@blogger.com (Rita Thakkar) — Tue, 21 Feb 2012 14:49:00 +0000

Ingredient for Preparation:

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Preparation:

Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
Now transfer this to a micro dish and micro high for 3 minutes.
Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
Serve, garnished with fresh coriander and green chili.

Bhara Hua Baingan Recipe - Stuffed Baingan - Indian Microwave Recipes

noreply@blogger.com (Rita Thakkar) — Tue, 21 Feb 2012 14:29:00 +0000

Ingredients for Preparation:

250g small baingans
1 tbsp. oil
4- thick green chillies
1/2 tsp. red chilli powder
1/2 tsp. garam masala
2 tsp. dhania powder
1/2 tsp. amchoor
1/2 tsp. haldi & sugar
Juice of 1 lemon Salt to taste

Procedure for preparation:

Wash the bringals, and slit them.
Slit green chillies and deseed them.
Mix salt, sugar, chilli powder,' garam masala', 'amchoor', 'dhania powder' and haldi together.
Add a little lemon juice to make a wet paste. Fill the paste in the bringals and green chillies.
Pour oil in a pan and stir fry the stuffed brinjals for 3 minutes.
Arrange in a dish, sprinkle a little water on them and then Micro on high, covered for 5 minutes and stand the dish for another 2 minutes.
Serve garnished with lemon wedges and fresh coriander.( The cooking time of bringals is generally 15 minutes on the stove)

Lamb curry recipe - Indian mutton recipes

noreply@blogger.com (Rita Thakkar) — Tue, 03 May 2011 05:59:00 +0000

Ingredients:

Lamb with bones 500 grams
lentil 200 grams
tomatoes 4
2 fresh red chillies and 2 green chillies
oil 2 tbsp
Red chillies 4
Ginger a small pice chopped
shallots 10 slice
garlic 1 clove
cinnamon stick 1 small piece
mustard seed 1 tsp
curry leaves a few.

Method:

Heat oil and stir fry the spices.
Add lamb, tomatoes and lentils.
Pour in about two small bowls of water and simmer over low heat till lamb and lentils are soft.
Pressure cooker may be used.

Lamb Roast Recipe - Indian Mutton Recipes

noreply@blogger.com (Rita Thakkar) — Tue, 03 May 2011 05:57:00 +0000

Ingredients:

Lamb cleaned and cut 1 kg.
Water 1 cup.
Vegetable oil ½ cup.
Salt to taste.
Asafoetida 2 pinches.
Red chilli powder 2 tsp.
Ginger powder 1 ½ tsp.

Method:

Cook lamb in a heavy bottomed pot with the water oil and salt and asafetida for 20 mins.
Stir continuously so that it get mixed evenly.
When liquid dries and oil surfaces, lower the flame and cook till it is deep brown in colour and a little crisp to touch.
Add red chilli powder mixed with a few spoon of water and stir in high heat till it becomes rich red colour.
Add ginger powder and few spoons of water and stir on high heat till oil surfaces.
Remove from heat and serve with rice.

Mutton Chilly Fry - Indian Mutton Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 01 May 2011 13:00:00 +0000

Ingredients:

Mutton 1 1/2 kg.
Dry red chilies 20 nos.
Cloves garlic 20 nos.
Onions 4 nos.
Cardamoms 6 nos.
Cloves 6 nos.
Cinnamon 2 sticks
Ginger 4" piece
Turmeric powder 1 tsp.
Coriander seeds 3
tbsp.
Sour curd 1 cup
Ripe lemon juice 1 no.
Coriander leaves 1
bunch
Ghee 6 tbsp.
Salt To taste

Method:

Wash and cut the meat into 2 inch cubes.
Slice the onions into thin long pieces and also cut the ginger and garlic separately.
Heat a teaspoon of ghee on a tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 teaspoon ghee for each ingredient.
Keep these fried spices aside.
In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.
Now add the cloves, cardamoms and cinnamon to the ghee and fry, put the mutton and turmeric powder and salt. Cover and cook till the meat is half cooked.
Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. Add the curds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warm water.
Just before serving mix in the lemon juice and fried onions
and garnish with chopped coriander leaves.

Mutton Curry - Indian Mutton Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 01 May 2011 12:56:00 +0000

Ingredients:
warm water 2 cup
vinegar 2 tsp
pepper powder 1/2 tsp
coriander powder 1 tsp
salt to taste
clove powder 1/2 tsp
oil 3 tblsp
desiccated coconut 2 tblsp
big size onions 2
1/2 inch ginger 1
yogurt 1/4 cup
mutton 750 gms
red chilli powder 1 tsp
cinnamon powder 1 tsp
garlic 6 cloves
turmeric powder 1 tsp
Method:

Clean and wash the mutton thoroughly.
Remove off the excess water and cut into 1 inch cubes.
Cream the yogurt and turmeric powder together.
Mix in the mutton cubes and marinate for 3-4 hours.
Take off and cut one onion.
Slice the other.
Wash, take off and crush the ginger and garlic.
Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
Remove with a slotted spoon and keep aside.
Mix in the remaining oil to the pot and fry the cut onions until soft.
Mix in the crushed ginger and garlic.
Stir fry for one minute.
Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
Stir fry for 1 minute over low heat.
Mix in 2 tblsp of water and stir fry until it evaporates.
Mix in the desiccated coconut stir fry for 2 minutes over low heat.
Mix in meat and increase the heat.
Stir and fry the meat for 5 minutes or until it changes colour.
Mix in water and bring it to a boil.
Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
Stir in vinegar, take off from heat, serve hot.

Cooking Tips - Non-Vegetarian food

noreply@blogger.com (Rita Thakkar) — Sun, 01 May 2011 12:26:00 +0000

When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
Meat that is partially frozen is much easier to cut or slice.
Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done.
Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried.
To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.
To coat chicken evenly, you can place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
To prevent bacon from curling, dip the strips in cold water before cooking.
Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
To ensure that sausages keep their shape, put them into cold water, bring to a boil and then drain immediately and grill or fry in a saucepan.
When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.
To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and al kinds of seafood.
For better results, mutton should be of a younger animal. It looks pink and not red and texture should be firm. If it is red and looks 'wrinkled', it will be tough.
Softening chicken for salads and sandwiches Chicken in salads and sandwhiches is usually poached. What poaching does is surrounds the chicken with liquid, so no moisture is lost and cooks the chicken gently, as opposed to grilling or pan frying.
How can you tell that steaks are done? Color can be a good indicator of doneness. This is because myoglobin which gives meat its color, changes from red to pink to brown as meat cooks. A rare steak is bright red. A medium-rare steak is dark pink with some red present; a medium steak is very light pink in color and of course, well-done is brown.

Sanjeev Kapoor - Popular Indian Chef

noreply@blogger.com (Rita Thakkar) — Thu, 30 Dec 2010 09:44:00 +0000

Sanjeev Kapoor (born April 10, 1964) is a top rated Indian Chef and television personality. He is best known as the author of numerous Indian style cookbooks and the host of Khana Khazana, a popular cookery program shown on the Zee television network since 1993. The show completed over 650 episodes as of February, 2007.

Born in Ambala, India, Kapoor started out in the hospitality industry in 1984 with a diploma in Hotel Management from Institute of Hotel Management Catering Technology Applied Nutrition, Pusa Road, New Delhi. He started his career in the ITDC under their kitchen management program where he graduated at the top of his class. After working in many hotels, he became the Executive Chef of the Centaur Hotel in Mumbai (Bombay). His television show won the Best Cookery Show Award given by the Indian Television Academy (ITA) in 2001. He was also the recipient of the Best Executive Chef of World Award by H FS and the Mercury Gold Award at Geneva, Switzerland by IFCA. Singapore Airlines recruited him as one of the members of its \"International Culinary Panel\", helping to create a meal called Shahi Thali in 2006.

His other accolades include the “Brand Leadership” award at the 5th Indira Awards for Marketing Excellence 2006, and the ‘Hall of the Fame Award’ under the aegis of The Star of the Industry Awards for excellent contribution to the field of hospitality. In 2006 he decided to remove his moustache. Richard Quest, celebrity CNN journalist, selected Sanjeev Kapoor as one of the top celebrity chefs in the world along with Gordon Ramsay, Jamie Oliver and Wolfgang Puck and featured them in his programme “Quest” on the CNN International channel.

He was one of the chief speakers/presenters at the Worlds of Flavor, 2005 International Conference Festival organized by The Culinary Institute of America. As a restaurant consultant he has granted his franchise to a number of restaurants both in India and abroad. In 2006, he participated in a the dance show Jhalak Dikhla Ja, on Sony Entertainment Television.

Sanjeev Kapoor Recognitions

Best Meal Concept and Innovation for Indian Airlines - Mercury Silver Award IFCA (International Flight Catering Association), Frankfurt, 1992.
Best Executive Chef of India- Hotel & Food Services, 1995, 2005.
Best Cookery Show - Indian Television Academy, 2001, 2002, 2003, 2004, 2005, 2006, 2007.
Best Cookery Show - Indian Telly Awards, 2005.
Others: Lions’ Favourite T.V. Awards 1996, 2005, 2006, 2007; Rotary Club of Bombay Sea Coast - Chef of the Year Award -1995; Rotary Club of Bombay, Versova -Vocational Excellence Award 1996; Token of Appreciation, Bournvita Quiz Contest, 2000; SICA (South India Culinary Association) Golden Hat Award – 2004; Sony TV Jhalak Dikhlaja participant award series, 2006; Award of Honour, Food Craft Institute, Chandigarh.
Hall of Fame award – IHMCT (Institute of Hotel Management and Catering Technology) - 2002, 2007.
Award for Brand Leadership - 5th Indira Awards for Marketing Excellence, 2006.

Official Website of Sanjeev Kapoor

Cooking Tips - Leftover Food

noreply@blogger.com (Rita Thakkar) — Mon, 13 Dec 2010 03:36:00 +0000

If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
Use left over rice for next day meal, use your imagination and cook something new.
Keep some extra dough in fridge to make chapatis for breakfast.
Use leftover sukhi dal to make stuffed paratha.

Tips to remember while cooking - Cooking Tips

noreply@blogger.com (Rita Thakkar) — Mon, 13 Dec 2010 03:35:00 +0000

To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
Soak whole pulses overnight and other dals for one hour before cooking.
Always add hot water to the gravy to enhance the taste.
Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
Always use heavy bottomed vessels to make desserts, in order to avoid burning.
Make desserts with full cream milk, to get thick creamy texture.
Whenever curd is to be added to the masala, it should be beaten well and add gradually.
Chop some extra vegetables, for next day stir fry.
Use the leftover dal water to make rasam or sambar.
Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
Never discard the water in which vegetables are cooked, use it in gravies or soups.
Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
Immediately after boiling noodles put them in normal cold water to separate them each.
If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
Potatoes soaked in salt water for 20 minutes will bake more rapidly.
Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

Cooking Tips - Gravies

noreply@blogger.com (Rita Thakkar) — Mon, 13 Dec 2010 03:33:00 +0000

Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
Fry the ground masala in reduced flame, so that it retains its colour and taste.
Little plain sugar or caramelised sugar added to the gravy makes it tasty.
When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Cooking Tips - Frying

noreply@blogger.com (Rita Thakkar) — Mon, 13 Dec 2010 03:29:00 +0000

Heat the oil thoroughly before adding seasonings or vegetables.
Fry the seasonings until they change color, to get full flavour of seasonings.
If masala sticks to the pan that shows quantity of fat included is not enough.
Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
When coconut is used in grinding masala, do not fry for a longer time.
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
To make pooris more crispy add a little rice flour to the wheat flour while kneading.
Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Cooking Tips - Cutting & Peeling

noreply@blogger.com (Rita Thakkar) — Mon, 13 Dec 2010 03:28:00 +0000

Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
Peel vegetables as thinly as possible to preserve the minerals and vitamins.
Soak potatoes and eggplant after cutting, to avoid discoloration.
If you boil vegetables in water, do not throw the water, keep it to make gravies.
To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Cooking Tip - Indian Cooking Tips

noreply@blogger.com (Rita Thakkar) — Mon, 13 Dec 2010 03:26:00 +0000

When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.
Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.
When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.
Don't salt meat before you cook it. Always salt meat halfway through cooking. (little less than what is required). Then taste the meat when it is done and then add salt as needed.
To thicken any gravy or soup add corn flour to it. It is an excellent thickening agent. Remember to mix it in good water before adding to avoid lumps.
While making any pasta add salt to the boiling water in which you are cooking it. That will be the only chance you get to salt it. Add salt after the water boils. If you add it before , it will take a longer time to boil.
To avoid sticky rice, soak washed rice in water for at least ten minutes before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.
While make any deep fried dish, if the hot oil starts foaming and rises in the pan, add a small piece of tamarind to the oil. This will prevent foaming and spill over.
If you want to have soft idlis, do not beat the batter before pouring idlis. The air bubble sin the batter helps you to get soft idlis. Beating the batter removes these air bubbles.
Chill onion is refrigerator before cutting to avoid tears. One other way to avoid tears is to soak peeled onion is water before cutting.
To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.
To make a healthy chicken dish remove the skin from the chicken. This will remove the major fat content on the chicken.
Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.
For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.
To keep apples from turning brown, add little citrus juice like the juice of a lemon or orange and toss apples in it.
A pinch of turmeric powder added to all kinds of dal when cooking hastens the cooking process.
Remove the stems from chilies before storing them. This will keep them fresher for a long time.
It is better to use round dishes in the microwave oven rather than square or rectangular dishes as round dishes spread heat faster.
Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.

Stuffed Baingan with Curd recipe - Indian Stuffed Recipes

noreply@blogger.com (Rita Thakkar) — Mon, 29 Nov 2010 11:23:00 +0000

Ingredients:

Green Brinjals (small) 5-6
Besan 2 Tablespoons
Cumin Seeds 1 teaspoons
Coriander Powder 2 Teaspoons
Red Chilli Powder 1 teaspoon
Ginger a small piece
Garlic cloves 8
Turmeric powder 1/2 teaspoon
Curd 1 cup
Oil 2 Table spoon
Salt
Jaggery a small piece

Method

Put ginger and garlic cloves together in a small vessel and paste them.
Put Besan, cumin seeds, coriander powder, chilli powder, ginger garlic paste, jaggery together on a plate and start mixing them. Add 1 tablespoon oil so that they mix well.
Wash Brinjals and slit them vertically from two sides enough for stuffing, but do not break them. Fill the stuffing of besan and spices into the brinjals. Pressure cook the brinjals upto two whistles.
Take the brinjals out of the cooker and let them cool.
Meanwhile, take a vessel and pour 1 tablespoon of oil in it and heat it over low flame. Put mustard seeds and let them splutter. Add the brinjals and stir slowly so that the brinjals get fried but do not break. Take the vessel out of the flame. Add the curd over the brinjals slowly.
Garnish the vessel with Coriandar leaves. Ready to serve hot with chappatis.

Stuffed Capsicum - Indian Stuffed Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 28 Nov 2010 12:11:00 +0000

Ingredients:

3 - large capsicums
1 cup - paneer (cubed)
2 - onions, chopped
1 cup - tomato puree
1 tablespoon - garlic cloves, chopped
1 inch - ginger, chopped
1 teaspoon - red chilli powder
For Sauce :
1 packet - mushroom soup
6 - mushrooms (chopped)
1 cup - water
1 cup - milk
salt to taste
pepper to taste

Method

Mix together mushroom soup powder, water, mushrooms and milk.
Bring to a boil, stirring constantly.
Cook for three minutes.
Remove from fire.
Cool and add salt and pepper.
Cut capsicums into halves and remove the centres.
Rub salt on the inside and leave upside down for 10 minutes.
Heat oil. Fry onions, ginger and garlic.
Add tomato puree, salt and red chilli powder.
Cook till dry. Now add paneer mix and cook for 2 minutes.
Drain the capsicum halves and deep fry in hot oil for two minutes.
Remove and fill with paneer mix.
Place capsicums on a serving dish.
Pour mushroom sauce over the capsicums.
Serve hot or cold.

Karela stuffed recipe - Indian Stuffed Recipes

noreply@blogger.com (Rita Thakkar) — Sat, 27 Nov 2010 15:19:00 +0000

Ingredients:

Karela- 5 nos.(Peeled , washed & Deepfried)
Paneer- 250 gms
Onion - 1 medium
Tomatoe - 1 medium
Oil for Deep frying
Salt to taste
Red Chillie pwdr-As spicy u want
Turmeric pwder- 1/4 tsp
Corriander leaves - 1/2 bunch
Garam Masala- 1/2 tsp

Method

Crumble the paneer & add to it the spices.(Salt & red pepper)
Now fill the Karelas with this Paneer.
Take little oil in Karahi & fry Chopped onions till transparent.
Now add chopped tomatoes & fry for just a min.
Add the dry spices in the tomatoes (salt, pepper, turmeric)
Add the stuffed Karelas to the Karahi & mix well ..make sure the stuffing doesn't come out. If there little paneer left put it in along with Karelas.
Let it be on medium. Fire for 10 mins. Fold in occasionally.
Now add chopped corriander & Garam masala & serve hot with any Dals/curries.

Bhara Mushroom, Stuffed Mushroom Recipe - Indian Stuffed Recipes

noreply@blogger.com (Rita Thakkar) — Fri, 26 Nov 2010 09:32:00 +0000

Ingredients:

20 large mushrooms
250 gms crab meat
1 cup bread crumbs
1/2 tsp garlic paste
2 onions, chopped finely
1 tsp lemon juice
1/2 tsp black pepper powder
1 tbsp finely chopped cerely
3 tbsp butter
2 tbsp water
Salt as per taste

Method

Clean the mushrooms and remove the stems
Scoop a bit from inside so that they can be stuffed
Heat butter in a pan and fry onion till golden brown
Add ginger paste and simmer for a minute
Add meat, bread crumbs. cerely, pepper powder and salt
Cook for 5 minutes and add lemon juice
Remove from the flame
Brush the mushrooms with butter from inside and outside
In a ovenproof dish put 3 tbsp water
Place the mushrooms in the plate
Stuffed the mushrooms evenly with the meat
Bake for 20 minutes at moderate temperature
Serve hot

Tiger Prawns with Garlic Butter - Indian Fish Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 07 Nov 2010 02:55:00 +0000

Ingredients:

500 g - tiger prawns
a few - sprigs of parsley
4 tbsp - melted butter
2 tsp - garlic paste
1/2 tbsp - mustard paste
1 tbsp - lemon juice
8 to 10 - peppercorns (coarsely ground)
salt to taste

Method

1. Clean, de-vein and wash the prawns well. Drain thoroughly.
2. Wash and dry parsley. Finely chop the parsley and keep aside.
3. Place prawns, butter, garlic paste, parsley, mustard paste, lemon juice and freshly crushed peppercorns in a microwave bowl.
4. Add salt and mix well. Cook, uncovered on microwave HIGH (100%) for 3 minutes. Serve hot.

Dry Prawns (Sukkha Jheenga) Recipe - Indian Non Veg Recipe

noreply@blogger.com (Rita Thakkar) — Sun, 07 Nov 2010 02:53:00 +0000

Ingredients:

½ kg - tiger prawns (preferably)
2 bunches - spring onions
4 tbsp - oil
11/2 tsp - cumin seeds
salt to taste
½ tsp - turmeric powder
2 tsp - red chilli powder
finely chopped coriander leaves (to garnish)

Method

1. Clean, devein and wash the prawns well.
2. Chop the spring onions into ½ pieces.
3. Retain the stem of one spring onion and chop it finely.
4. Heat oil in a kadai. Add cumin seeds.
5. When the seeds splutter add the spring onions.
6. Fry the onions on a medium flame till golden.
7. Add salt and turmeric powder and saute for 2 minutes.
8. Add prawns, red chilli powder and mix well.
9. Add the chopped greens and mix well.
10. Cook on a low flame, mixing at regular intervals till the prawns are done.
11. Garnish with coriander leaves.
12. Serve hot as a snack.

Crab Chop with Methi Recipe - Indian Non Veg Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 07 Nov 2010 02:49:00 +0000

Ingredients for making Crab Chop with Methi:

100g - crab claw meat
1 tsp - methi seeds
1 tsp - saunf
10 - sambar onion
1 - tomato
20 ml - oil
2 tsp - chilli powder
1 tsp - methi powder
1/2 tsp - turmeric powder

To grind:

1/4 cup - grated coconut
1 tsp - saunf
1 sprig - coriander leaves
1 sprig - mint leaves

Method to prepare Crab Chop with Methi

1. Heat oil, saute saunf, coriander and mint leaves and grated coconut.
2. Make a paste of it and keep aside.
3. Boil the crab claw meat with some turmeric powder and keep aside.
4. Heat oil, add saunf and methi seeds.
5. Once they splutter, add the chopped onions, tomatoes, chilli powder, turmeric powder and methi powder.
6. Stir in the coconut-coriander paste and allow to boil.
7. Now add the boiled crab claw meat.
8. Saute well and serve.

Chicken and Cheese Bake Recipe - Chicken Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 06 Jun 2010 13:25:00 +0000

Ingredients:

1 - large chicken
1 cup - grated cheese
120 g - ham (chopped)
120 g - bacon (chopped)
1 cup - sausage meat
4 - eggs
1 ltr - milk
2 tbsp - mayonnaise
2 tbsp - tomato sauce
1 - onion (sliced and fried)
1 1/2 cups - green peas (cooked)
2 tbsp - cream
2 tbsp - ghee
2 tbsp - butter
Salt and pepper to taste

Method

Heat the ghee and roast the chicken in it with a little water and salt.
When the meat is brown and tender remove the bones.
Shred the meat and mix along with the bacon, ham and sausage meat. Boil the meat till it thickens.
Grease a pie dish with butter. Beat the eggs until stiff and blend into the milk adding the cheese.
Stir in the chicken mixture and all the other ingredients.
Pour into the pie dish and bake in a moderate oven (177oC) till brown on top.

Suiz Chicken Diatry Recipe - Chicken Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 06 Jun 2010 13:19:00 +0000

Ingredients:

500 g - chicken
15 - carrots, nicely sliced
5 - tomatoes
2 - eggs
capsicums
king chillies
onions
3 - cheese cubes
olive oil
chicken masala
mint leaves and green chillies

Method

First heat the Olive oil in the frying pan.
Add the chicken and then the hot water and chicken masala and let it to fry for 1.5 hours and stir it.
On the second pan, make the paste called Diatryma.
First add the carrots and then the boiled eggs and make a paste out of it and then add the chillies and the cheese and the capsicums and make a paste out of it.
Make the cheese spicy by adding chilli powder in it before mixing it.
Add those two pastes and add the overall paste in the chicken.
Add the onions and fry for 30 mins and then serve it with mint.

Chicken biryani and dalcha - Chicken Recipes

noreply@blogger.com (Rita Thakkar) — Sun, 06 Jun 2010 13:15:00 +0000

Ingredients:

1 kg - chicken
1&1/2 kg - basmati rice
Whole garam masala (cloves, shahjeera, cinnamon & cardamom pods)
1 large tbsp - garam masala powder
3 tbsp - khus khus
5-6 - large green chillies
1 bunch - mint leaves
1 bunch - coriander leaves
2 tsp - red chilli powder
3 tbsp - ginger garlic paste
1 tsp - turmeric powder
500g - yoghurt/curds
Salt according to taste
3 - large onions sliced round and deep fried until dark brown
Juice of three limes
Oil for cooking

For dalcha:

A cup of toor with a little channa added to it boil and keep aside
1 - medium onion
3-4 - tomatoes
A walnut sized tamarind soaked and pulp strained keep aside
3-4 - green chillies
Coriander leaves
8-9 - curry leaves
1 tsp - coriander powder
1 tsp - garam masala powder
Salt to taste
1&1/2 tsp - red chilli powder
Bottle gourd optional
1/4 tsp - mustard and jeera seeds
Oil for cooking

Method

Wash chicken and marinate with finely chopped mint and coriander leaves along with curd, salt, garam masala powder, red chilli powder , browned onions, lime juice & turmeric powder.
Make a paste of the khus khus and green chillies and mix into the marinade.
Leave to marinate for 1&1/2 hrs
After 1&1/2 hrs, pour oil in either a pressure cooker or a large pan; add chicken and keep aside.
Soak rice for an hour.
Boil water in a deep bottom vessel, add oil, salt and the whole garam masala and bring to a boil.
Then add soaked rice and cook till half done.
Strain and immediately transfer the rice into the pan with the chicken mixture (or else the rice will break).
Cover and cook on low flame until chicken is tender.
Serve with rice or dalcha.

For dalcha:

Pour oil in a pan, add mustard seeds.
When they splutter, add jeera and onions and fry for some time.
Add curry leaves, coriander leaves, salt and red chilli powder.
Add chopped tomatoes and cook until soft (if you want to add bottle gourd pieces then cook in a pressure cooker up to 1 whistle).
Mix the boiled dal and tamarind pulp and add to the pan.
Bring to a boil and lastly add corinader and garam masala powder.
Serve with briyani, tastes delicious.