Misc

Ingredients

2 tablespoon oil, vegetable
1 onion; finely chopped
1 tablespoon ginger root; fresh, chopped
1 garlic clove; finely chopped
1 tablespoon curry powder salt water
1 1/2 cup peas; frozen
4 potatoes; cooked and diced
1/4 cup coriander; chopped fresh
24 spring roll wrappers or egg roll wr; apper
1 egg; lightly beaten vegetable

Directions: How to Cook Indian Samosas Easier

Ingredients:

6 slices bread
1 egg, beaten
breadcrumbs
Filling
1 boneless skinless chicken breast half, cooked
tomato, sliced
shredded lettuce
light mayonnaise
Directions
1Cut out (using a round cookie cutter) a circle out of the bread slices.
2Shred the chicken breast into small pieces.
3Prepare the sandwiches: spread with mayo, layer with chicken, tomato and lettuce.
4Press down the sandwich using your hand, this makes the next step easier.
5Dip into the egg, then the breadcrumbs.
6Be sure to cover the sides of the sandwich as well.

“These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.”

INGREDIENTS (Nutrition)

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it’s easy and delicious.

Ingredients 12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Directions
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.

This is an aromatic cottage cheese preparation from the land of sands and camels. Ingredients:

Paneer 100 gm
For the marination

Ginger garlic paste 1 tsp
Hung curd 30 gm
Degi mirch ½ tsp
Saunf pdr ¼ tsp
Garam masala pdr ¼ tsp
Salt to taste
For the dunghar
Desi ghee 1 tsp
Cloves 3 no
Satay sticks 10 nos

Procedure:

Cut the paneer into small cubes
Marinade the paneer with degi mirch and salt.
Take a mixing bowl add all the remaning ingredients of marination and mix well.

Ingredients:

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Preparation of baigan ka bharta :

Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.

Ingredients:

4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda

Preparation:

Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.

Ingredients:

4 cup Whole Milk
4 tsp fresh Lemon Juice
4 tblsp dried Milk Powder
6 tblsp powdered Sugar (Cheeni)
6 tbsp Ghee
1 tsp Cardamom Powder
2 sheets Edible Silver Foil (Varq)

How to make milk burfi:

Heat the milk slightly and curdle it by adding the lemon juice.
Then hang it up in a muslin cloth to drain for 3 hours.
The milk solids are turned into cheese now.
Kneed this well with the milk powder and sugar.
Heat the ghee in a heavy pan and add the cheese mixture.
Stir-Fry over very low heat until the ghee separates.

Ingredients:

10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Preparation:

Bring the milk to boil in a deep heavy pan.
Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
Remove from the heat and add the kewra esscence.
Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.

Ingredients:

2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2″ squares.
Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.

Ingredients:

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup.
Grease the plate and spread the grated nuts on it.
Spread the prepared evenly over the plate and allow it to cool.

Christmas is unimaginable without cakes. So here is a delicious Chocolate cake recipe for you to try out.

Ingredients:

1/2cup sugar
1/2cup cocoa powder
1/2cup water
3 Eggs
1 tsp soda powder
½ tsp Baking powder
2 cups refined flour
11/2 cup powdered sugar
¾ cup Butter
¾ cup Curd
1 tsp Vanilla essence

Ingredients for icing

1 cup icing sugar
1/4cup cocoa powder
A pinch of salt
1 cup water
¼ cup Sugar
½ cup Butter
½ tsp Vanilla essence
1 tsp refined groundnut oil

Procedure:

Ingredients:

1/2 kg Green Mangoes (Aam)
1 cup Vinegar (Sirka)
1/2 cup Water
1 teaspoon Red chilli pepper (Lal Mirchi)
400-425 grams Sugar (Cheeni) (2 1/2 heaped cup)
4 teaspoons Salt (Namak)
2 tsps long strips of Ginger (Adrak)
2 cloves Garlic (Lasun)
3/4 teaspoon big Cardamom (Elaichi Moti) powder
60 grams Raisins (Kishmish) (4 tsps)

How to make mango chutney:

Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.

Ingredients:

4 oz breadcrumbs
1 oz flour
1/2 tspful baking powder
2 oz shredded suet
2 oz moist sugar (cheeni)
grated rind of 1 lemon
1 egg
3/4 cup milk

How to make lemon pudding:

Mix all the dry ingredients together with the lemon rind.
Add the beaten egg and milk, and stir the mixture well.
Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
Serve with lemon sauce, using the juice of the lemon.

Ingredients:

2 oz flour
4 oz breadcrumbs
3 oz shredded suet
1/2 tspful baking powder
chopped ginger (adrak)
2 tblsp golden syrup
1 tspful ground ginger (adrak)
little milk

How to make ginger pudding:

Mix the dry ingredients in a pan, add the golden syrup, and lastly enough milk to make a fairly firm mixture.
Put into a greased pan, cover with a double piece of greased paper and steam for 2- 2 1/2 hours.

Ingredients:

300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
1 Star anise
8 – 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry

How to make moong dal vada :

Soak the moong dal in water for a couple of hours.
Grind it properly to form a smooth paste.
Blend it with chopped onions, chillies, corainder and cumin seed.
Check the salt seasoning and deep fry till golden in color.
Serve with green chutney.

Ingredients:

8 – 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain

How to make stuffed mirch pakora :

Wash, wipe and slit the chillies along the length.
Remove the seeds from the chillies.
Mix all the ingredients for the stuffing and fill it inside the chillies.

Delightful chicken with garlic cloves, white wine, and pepper garnished with lemon, and basil.

Ingredients:

4 Chicken Breast Halves (skinless and boneless)
2 Garlic Cloves (minced)
2 tblsp Lemon Juice
1 tsp Paprika
Salt and Pepper according to taste
2 tblsp Margarine or Butter
1/2 tsp Lemon Zest (grated)
1/4 cup White Wine

How to make lemon garlic chicken:
Drizzle chicken with salt, paprika and pepper.
In a skillet melt butter or margarine over medium-high heat.
Combine chicken to skillet when pan becomes hot.