19 March 2010
INDIAN EGG CURRY
Ingredients of this recipe: 4 Eggs (hard boiled) 1 onion 1/2 tomato (pureed) 3-4 flakes of garlic 1/2-inch
piece of ginger 1-2 green chilies 2 tbsp chopped coriander leaves Salt To Taste Red chili powder to
HOT AND SOUR SOUP Ingredients of this recipe: 2tbsp. chili sauce or to taste 11/2tbsp. Corn flour / corn starch 1 tbsp Soya sauce 2 tbsp vinegar 2tbsp. Capsicum / green bell p e p p e r (chopped) 2tbsp spring o n i o n s (chopped) 2 tbsp tomato sauce 2tbsp. c a r r o t s (chopped) 1/ 4th cup chopped cabbage A small block of Paneer / organic tofu (thinly sliced), optional 1tsp. Black Pepper powder or to taste 1/2 tsp sugar A pinch Ajinomoto Salt to taste 4 cups water Method to make this recipe: Mix 4 cups of water, Chili sauce, Soya sauce, vinegar,
sugar, salt, pepper powder and ajinomoto and bring to boil. Now add all the chopped vegetables except paneer . Cook for a minute
on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook for a minute, add paneer slices. Serve hot . Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.
taste 3/4th tsp turmeric powder 1/2 tsp coriander powder 3/4 tsp garam masala 2-3 tbsp vegetable oil / ghee 1 cup green peas or 250 gms paneer Method to make this recipe: Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil. Add a cup of water and cook till it dry’s. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. Add 1 cup of water and bring to boil and reduce the flame. Simmer for 10 minutes. Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
CURD RICE RECIPE Ingredients of this 1 cup boiled Rice 2 cups Yogurt (Curd) 2 tblsp Oil 1/ 4 cup Milk Finely chopped Coriander Leaves 1-2 Green Chilies 1 tsp Chana Daal 1 tsp Urad Daal 1 tsp Mustard Seeds 1 1/2 tsp finely chopped Ginger 2 tblsp desiccated Coconut 1/2 tsp Salt Method to make this recipe : curd rice : · In a saucepan heat 2 tablespoonful of oil. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad daal. After a minute, add in the ginger, coriander and green chilies. Saute them for a minute. Take the pan off the gas. Add in the rice. Mix the salt and desiccated coconut. Just before serving, mix all the ingredients with yogurt (curd) and milk
CHICKEN SHORBA Ingredients of this recipe: 100 gms Boneless Chicken Shredded 500 ml Chicken Stock 1 tblp Garlic Finely Chopped 1 tsp Cumin Seeds 1 tblsp White Flour 2 tsp Butter 1 tblsp Oil Salt & White Pepper to taste 1 tblsp Fresh Cream Method to make this recipe : Chicken Shorba: Heat the butter in a pan and fry the shredded chicken pieces till tender. Remove and keep aside. In a pan heat oil and let the cumin seeds splutter. Add the chopped garlic and saute for a few seconds. Add the white flour and fry for 1 min. Add
the chicken, chicken stock, white pepper powder and salt. Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving. Note: For 500 ml
of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.
yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, g a r a m masala, coriander powder a n d s a l t . St i r w e l l . Marinate the chicken with this mixture and keep aside for 3-4 hours. Heat oil in a pan. Fry the onions until golden brown. Add
the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice. Mix gently. Garnish with green coriander leaves and serve hot.
CHICKEN BIRYANI Ingredients of this recipe: 2 cups Basmati Rice 3/4 kg Chicken Pieces 1/2 cup Milk 1 cup Yogurt (curd) 3 sliced onion 1 tsp Ginger Paste 1/2 tsp Garlic Paste 1 tsp Green Chilli Paste 1/2 cup Tomato Puree 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Roasted cumin powder 2 tsp Garam Masala Powder 1/2 tsp Green Cardamom Powder Saffron a pinch 1 tsp Coriander Powder 2 tbsp Green Coriander Leaves Salt to taste 7 tbsp Oil Method to make this recipe: Mix tomato puree,
BHINDI ANARDANA Ingredients of this recipe: 2 medium sized onions 1/2 cup oil 400 gms ladyfinger 2 tblsp pomegranate seeds powder (anardana powder) 1 tblsp lemon juice 1 tblsp coriander powder 1/2 tsp turmeric powder salt to taste 1/2 tsp garam masala powder 1 tsp red chilli powder Method to make this recipe : bhindi anardana : Wash, wipe and trim ladyfingers. Make a deep slit on one side of the ladyfinger to create a pocket. Take
off and finely slice onion. Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tblsp oil to make a thick paste. Stuff the ladyfingers liberally with this masala paste. Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent. Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally. Sprinkle lemon juice and serve hot.