sambhar

Ingredients used in sambhar
• peppercorns 2 Tablespoons.
• salt 2 To Taste.
• redchilli 4 Piece.
• rice 1 Tablespoons.
• hing powder1 Teaspoons.
• grinded coconut 1 Numbers.
• ginger-garlic 30 Grams.
• toordal 1 Cup.
• turmeric 1 Teaspoons.
• tomatoes 250 Grams.
• tamrind 50 Grams.
• channadal 4 Tablespoons.
• coriander leafs.
• coriander seeds 2 Tablespoons.
• cumin 2 Tablespoons.
• curry leaves 1 Bunch.
• garam masala 2 spoons.
• oil 4 Tablespoons.
• onions 1 Large.
• mustard 1 Tablespoons.
• mix sambhar vegetables 250 Grams.
• fenugreek 1 Teaspoons.
• sugar 1 Tablespoons.
How to make the recipe:


sambar masala : heat the pan and add mustard seeds,fenugreek seeds,cumin seeds,coriander seeds,toordal,and roast all masalas,and take it and in the same pan add  a little bit oiland fry the ginger garlic paste add hing powder turmeric, and saute it add all the contents in the bowl  and make it cool and make it into a fine paste add tomatoes ,tamarind juice and add water and cook till the vegetables are half done add sambar masala  a little bit  sugar to it and serve it with very hot

natu kodi curry

natu kodi curry

Ingredients used in  Chicken curry

• poppy seeds 3 Tablespoons.

• onion 1/2 Cup.

• ginger garlic paste 2 Teaspoons.

• curry leaves few 0.

• cumin powder 1 Teaspoons.

• coriander powder 2 Teaspoons.

• chilli powder 1 Teaspoons.

• coconut powder 1/2 Cup.

• garam masala

• chicken 1 Numbers.

• pepper corns few

• oil To Fry.

• salt To Taste.

How to make the recipe:

1. Take  chicken donot remove the skin.As the taste is enhanced with the skin on.  2.Take little water,turmeric mixture .Apply it to the entire raw chicken.  3. Roast it on the stove top till it gets evenly coloured from outside.  4.Cut roasted chicken in pieces to add later in the curry.  5. For the curry ,take a pan add poppy seeds,allow it to splutter.Add coconut powder to it cook well on low heat.Once done, blend the mixture which will be later added in the curry.  6. In another pan ,put oil,whole garam masala,onions ,ginger garlic paste,turmeric powder saute well.  7.Add the poppyseed , coconut powder blended mixture to the onion masala.Add coriander powder,chilli powder, curry leaves to the curry mixwell. 8.Add chicken pieces in the mixture mix gently.Add little water if the mixture dries out.Put the lid allow chicken to cook. 9.Grind fresh pepper corns.Add to the curry when it is 3/4th cooked.Continue cooking. 10.Garnish the curry with fresh coriander leaves add salt if required.  11.Switch off the gas let the curry settle for 5 mins so chicken absorbs the rich flavours from the curry. 12.Its ready to be served with rice/roti/naan. .

muttar paneer

Ingredients used in Mattar paneer  gr chillies 5 Piece. ginger garlic paste 1 Teaspoons. cumin pdr 10 Grams.  cashewnuts 5 Grams. chilli pdr 10 Grams. • coriander leaves 1 Springs. • oil 20 ml. • onion 1 Numbers. • cumin 5 Grams. • coriander pdr 10 Grams. • whole garam masala 1 Pinch. • turmeric 1 Pinch. • tomatoes 1 ml. • peas 100 Grams. • salt 1 To Taste. • Paneer Indian cheese 225 Grams. • cream 30 ml. • kastoori methi 3 Pinch. How to make the recipe: fry cashew onions and tomatoes gingergarlic turmeric. blend onion ginger and garlic tomatoes cashew together. Blend tomatoes into a paste. Heat oil in a sauce pan add cumin and masla paste. chilli powder, coriander and salt and continue to fry for another 2 min. Add boiled peas and stir to mix with the spices. Add water and bring to a boil, cover and simmer on low flame for 5 min. Add fried paneer and simmer for 10 min more. add cream Finally garnish with coriander leaves. Serve hot with chapathis, naan or parathas. Serves upto four people.

Baghara Baingan

How to make Baghara

Baingan

   
Prep time
15 mins     Cook time
30 mins     Total time
45 mins
    Baghara Baingan

Main Ingredient : Brinjal

bhagarabaingan

Ingredients used in Baghara Baingan
• Cooking Oil 4 Tablespoons.
• Salt To Taste.
• Turmeric Powder ( Haldi) 1/2 Teaspoons.
• Sesame Seeds (Till) 2 Tablespoons.
• Coriander Seeds (Saabut Dhania) 1 Tablespoons.
• Cumin Seeds (Safaid Zeera) 1 Tablespoons.
• Red Chilli Powder (Pisi Lal Mirch) 1 Teaspoons.
• Fresh Coriander/Cilantro Leaves (Hara Dhania) Bunch.
• Desiccated Coconut (Khopra) 2 Tablespoons.
• Peanuts (Moum Phali) 2 Tablespoons.
• Ginger (Adrak) 1/2 Piece.
• Tamarind Extract (Imli) 2 Tablespoons.
• Red Chillies (Lal Mirch) 5 Numbers.
• Onions 2 Numbers.
• Brinjals (Baingan) 500 Grams.
How to make the recipe:

1) Wash the brinjals well, cut the stem, leaving the canopy in place and cut frac34; of the length of each brinjal into a criss cross, leaving the attached at the other end.

2) Heat two tablespoons of oil in a thick  pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.

3) In the meantime roast the peanuts and sesame seeds. Switch off the flame and fry the coconut powder in the hot pan with the heat off.

4) Using just enough oil roast coriander, cumin and red chillies.

5)  roast the onions on a low flame with the peeloff .

6) Blend all of the roasted ingredients along with the turmeric powder. Once all of the ingredients are powdered finely, add the peeled onions, ginger and 1/4, cup of water and blend again until it turns into a fine thick paste.

7) Transfer the cooked brinljals to another container leaving the oil behind

8) In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract. Add water if necessary. Add salt and cook until the raw smell of the tamarind is gone. Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.

9) Garnish with the chopped coriander leaves before serving.
   

aloo curry

How to make Aloo curry
   

Prep time
20 mins     Cook time
10 mins     Total time
10 mins
   



Aloo curry



Ingredients used in Aloo Kura
• Asafoetida(kayam) 1 Pinch.
• mustard seeds 1/4 Teaspoons.
• black gram 1 Teaspoons.
• Bengal gram 1 Teaspoons.
• salt 1 To Taste.
• oil 20 ml.
• green Chillies 3 oz.
• ginger 2 oz.
• onion 1 Large.
• potato 250 Grams.
• curry leaves 1 Springs.
• coriander leaves 1 Springs.
How to make the recipe:
1)Wash potatoes and cut them into cubes.

2)Boil them for about 7-8 mins and allow it to cool.

3)Next, peel them off and keep them aside.

4)Chop onions, ginger and green chillies finely and keep them aside too.

5)Heat oil in a vessel and put all the ingredients for seasoning and fry them for 3-4 mins.

6)Add chopped onions, ginger, green chillies and fry for 3-4 mins.

7)Then, add peeled aloo along with salt and mix well.

8)Put chopped curry leaves and coriander leaves.

9) chopped spring onion on top add color and flavor
   

mutton masala gravy currie

Preparation of mutton curry

1. Cook mutton with salt.
2. Blend together Corriander powder, Chilly powder, Turmeric powder, Ginger, garlic, cloves, cinnamon, white poppy seeds,  cumin seeds and the coconut.
3. In a pan, pour some oil and add the onions. Saute it till onions become brownish.
4. Add the mix (#2) in to the pan and saute it for another 10 minutes in low flame.
5. Add the mutton pieces and pour some water. Cook it for some time.
6. Add the gambooge.
7. Move the curry into a dish and decorate with the Coriander leaves over it.
   

how to make paneer butter masala

how to make the recipe:

   1. heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
   2.add ginger-garlic paste and saute till the raw aroma disappears.
   3.add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. saute till the oil starts to leave the sides of the tomato paste.
   4.add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
   5.add water and stir. simmer on a low flame.
   6.add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
   7.add the paneer cubes and cook them for 2 to 3 minutes till they become soft.
   8.don't cook for a long time as the paneer will become dense.
   9.lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
   10.garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati

prawn biryani

Ingredients:

Basmati Rice - 1 cup

Oil - 2 tblspn

Ghee - 2 tblspn

Onion - 2 large sliced thinly

Tomato - 1 large sliced

Green Chilli - 2 slit

Ginger Garlic Paste - 1 tblspn

Chilli Powder - 2 tsp

Coriander Powder / Malli Podi -1.5  tblspn

Garam Masala Powder - 2 tsp

Curd / Yogurt - 3 tblspn

Salt to taste

Coriander leaves - 1/4 cup finely chopped

Mint Leaves - 1/4 cup finely chopped

Saffron a pinch

Warm Milk - 4 tblspn

For Marinating Prawns:

Prawns - 20 medium size

Chilli Powder - 1 tsp

Turmeric Powder / Manjal Podi - 1/2 tsp

Salt to taste

Ginger Garlic Paste - 1 tsp

Method:

Wash and soak basmati rice for 30 mins. Drain and set aside.

Start by cooking rice, bring lots of water to a boil, add salt to it and when it reached a rolling boil, add in rice and cook for 7 to 8 mins till the rice is 95 percent cooked. Drain and set aside.

Mix the prawns with the marination and set aside.

Heat ghee and oil in a pot in which you are going to make biryani.

Add in the prawns and cook on high heat for 2 mins. Remove it and set aside.

In the same oil add in onions, chillies and saute till golden.

Now remove half of the fried onions to a plate and set aside.

In the remaining fried onions, add in ginger garlic paste and saute for a min. 

Add in spice powders and mix well.

Add in tomatoes and cook till mushy.

Add in curd, salt, half of the coriander and mint leaves. Mix well. Cook till raw smell leaves away.

Add in the prawns and toss well in the masala.

Soak saffron in warm milk and set aside.

Now layer the cooked rice, fried onions, coriander and mint leave and the saffron milk.

Cover with a tight lid and put the pot on very low heat for 10 mins.

Open and fluff lightly. Serve hot.

category

How to make Double ka meeta
prep time 30 mins Cook time 15 mins Total time 45 mins
Main Ingredient : Bread	Servings : 2 person

Ingredients used in Double ka meeta • pista,dated,raisins 0. • lime 4 Drops. • cahsew,almonds 1 Cup. • ghee or fresh oil 1 To Fry. • milk 500 ml. • safron color 1 Pinch. • cardamom pdr 3 Numbers. • water 300 ml. • sugar 300 Grams. • bread 1/2 Loaf. How to make the recipe: cut bread into halves of triangle and let them dry over night , fry in ghee till golden brownmake sugar syrup flavoured with cardamom and few drops of lime juice and safron colormake rabdi with milk (slowly boil milk till it is reduced to 1/4 tho og originalsoak bread in sugar syrup for few seconds and remove . put all nuts and dryfruits over the sweetened bread and pour over rabdi serve warm

desserts

Ingredients for Kalakand                                                                

 

1 tsp - Elaichi (Cardamom) Powder
2 heaped tbsp - Dairy Whitener
500 gm - Paneer
1 tin (400 gm) - NESTLÉ MILKMAID Sweetened Condensed Milk

How to make Kalakand

1. Mash paneer coarsely and mix in the dairy whitener and NESTLÉ MILKMAID Sweetened Condensed Milk.
2. Heat the mixture in a thick bottom pan. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.
3. Remove from the fire and spread onto a greased plate. Sprinkle elaichi powder. Cool and cut into squares.

 

mutton biryani

INGREDIENTS OF HYDERABADI MUTTON BIRYANI

Ingredient Name	Quantity	Unit
Turmeric powder	1	Pinch
Saffron	1	Pinch
coriander leaves	1	Bunch
Salt	1	To Taste
Red chilli pdr	1	Tablespoons
Oil	5	Tablespoons
boiled egg for decoration (optional)	2	Numbers
Rose Water (optional)	1	Tablespoons
Garlic and ginger paste	2	Tablespoons
Golden fried sliced onions	2	Cup
mint	1	Bunch
gr chilli	3	Numbers
Curd	2	Cup
Cashew nuts (Optional)	50	Grams
Mutton	1000	Grams
Basmati rice	500	Grams
black cumin	1	Teaspoons
garam masala	2	Tablespoons
Garam masala powder	2	Tablespoons
Lime juice	2	Numbers
meat tenderizer	1	Teaspoons

Directions

First boil the water, add oil, salt and half cook the rice. Next marination of mutton, in a pan take mutton, add all the spices, curd andnbsp;onions. Now in a pan add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves, coriander leaves and fried onions. Repeat the same process twice. Cook for 30 min. Serve hot with raita and mirchi ka salan. Follow the video recipe of bagara baingan, make a thinner gravy, substitute brinjal, eggplant with green chillies.nbsp;

chicken biryani

Take a pan add oil,garam masala,saute it add zeera,gingergarlic paste,vegetables cut lettle bit long sizecombine well and add salt,need to cook until they are 0.5 soft-bo. currently add mint,coriander,green chillies,biryani masala combine 0.5 cup of curd,add paneer Soak rice for one unit of time in abowl.currently boil water add rice thereto, ,the rice to be soft-bo 0.5 (70%) and strain the rice. Take a biryani bowl add 1/2 the soft-bo vegetables unfold everywhere the pan add some curd,nuts if needed,salt,fry onions,add 0.5 rice, repeat identical method once more. last add cooked onions,bread,close it with a lid,and cook it for 5min in avery slow flame.