Tuesday, February 17, 2009
Sunday, February 10, 2008
Navratan Korma
Ingredients’
Peas 500 Gms
Carrot 200 gms
pineapple 2 slices
pomegranate 2 table spoons
apple half apple
Cashew nuts 20 nos
raisins 30 gms
Onions 2 small chopped
Tomato puree 2 cups
cumin seeds 1 tea spoon
poppy seeds 1 tea spoon
green chilies 4 nos deseeded
green cardamom 10 nos.
Curd 150 gms
Peas 500 Gms
Carrot 200 gms
pineapple 2 slices
pomegranate 2 table spoons
apple half apple
Cashew nuts 20 nos
raisins 30 gms
Onions 2 small chopped
Tomato puree 2 cups
cumin seeds 1 tea spoon
poppy seeds 1 tea spoon
green chilies 4 nos deseeded
green cardamom 10 nos.
Curd 150 gms
Cheese 100 gms
makhana 10 gms
Cream fresh 100 gms
Oil whatever you use as per requirement.
Preparation
1. Cut all the vegetables finely and keep aside.
2. Fry cashew nuts in oil and keep aside.
3. Fry onions till golden brown along with green chilies.
4. And then add all other masalas and fry for couple of minutes.
5. Add curd and cream besides adding other vegetables.
6. Close lid and let it boil till the vegetables become tender
7. Dry excessive water for thicker texture. Decorate with coriander.
8. Serve hot with chapatis or nan or eat it alone.
The preparation shall be sufficient enough for 5/6 persons.
Cream fresh 100 gms
Oil whatever you use as per requirement.
Preparation
1. Cut all the vegetables finely and keep aside.
2. Fry cashew nuts in oil and keep aside.
3. Fry onions till golden brown along with green chilies.
4. And then add all other masalas and fry for couple of minutes.
5. Add curd and cream besides adding other vegetables.
6. Close lid and let it boil till the vegetables become tender
7. Dry excessive water for thicker texture. Decorate with coriander.
8. Serve hot with chapatis or nan or eat it alone.
The preparation shall be sufficient enough for 5/6 persons.
Thursday, January 17, 2008
Non Veg Kabas - Reshmi Kababs
Here is wonderful recipe for making a side dish or an evening snack. These can be taken with yor drinks or just take it with your tea or just when you want something to eat.
Ingredients
1. Mutton boneless 500 Gms
2. Eggs 02 Nos.
3. Onion a small one fine chopped
4. Bengal gram soaked 80 gms
5. Cardamoms small 5 Nos.
6. Green Chilly 5/6 Nos finely chopped
7. Cinnamon stick 1 Inch piece
8. Cummins seeds 1 tea spoon
9. Ginger/ garlic Paste 2 teaspoons.
10. Pepper corn 10 Nos.
11. Red chilies 3 Nos.
12. Ghee ( clarified butter) 3 tbl spoons
Preparations.
1. Fine mince the mutton. You can get the same done by the meat vendors they are the professional people and can do the job in a better way.
2. Boil the meat in 200 Ml of water and keep checking the same till done. Please see the water should be enough that it gets absorbed by the meat till done.
3. Then again minced the boiled meat till you get a smooth texture and it has uniformity.
4. Mix all the dry ingredients and Bengal gram till it done completely then mix this mixture with the meat mixture and mix evenly.
5. Now heat some clarified butter or health conscious people may take to refined oil, but don’t forget to heat it properly so that it looses any odour it has.
6. Now make small round shapes of the mixtures and fry on a platter till they become golden brown and crisp.
7. Garnish the same with onions and coriander leaves.
8. Now these are ready to be eaten with some sauce or green chutney.
9. These can even be eaten with chapatis or paranthas as you wish.
Ingredients
1. Mutton boneless 500 Gms
2. Eggs 02 Nos.
3. Onion a small one fine chopped
4. Bengal gram soaked 80 gms
5. Cardamoms small 5 Nos.
6. Green Chilly 5/6 Nos finely chopped
7. Cinnamon stick 1 Inch piece
8. Cummins seeds 1 tea spoon
9. Ginger/ garlic Paste 2 teaspoons.
10. Pepper corn 10 Nos.
11. Red chilies 3 Nos.
12. Ghee ( clarified butter) 3 tbl spoons
Preparations.
1. Fine mince the mutton. You can get the same done by the meat vendors they are the professional people and can do the job in a better way.
2. Boil the meat in 200 Ml of water and keep checking the same till done. Please see the water should be enough that it gets absorbed by the meat till done.
3. Then again minced the boiled meat till you get a smooth texture and it has uniformity.
4. Mix all the dry ingredients and Bengal gram till it done completely then mix this mixture with the meat mixture and mix evenly.
5. Now heat some clarified butter or health conscious people may take to refined oil, but don’t forget to heat it properly so that it looses any odour it has.
6. Now make small round shapes of the mixtures and fry on a platter till they become golden brown and crisp.
7. Garnish the same with onions and coriander leaves.
8. Now these are ready to be eaten with some sauce or green chutney.
9. These can even be eaten with chapatis or paranthas as you wish.
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