. Recipes: April 2013

GOAT FEET

GOAT FEET

INGREDIENTS:
4 Goat Feet,
1/2 tbsp Salt,
1/2 tbsp Red Chilies Powder,
1/4 tsp Turmeric Powder,
1 Cup Yogurt,
5 Green Chilies,
2 Brown Cardamom,
4-5 Cloves,
6-7 Black Pepper,
1/2 Cup Cooking Oil.

PREPARATION:
Take a Pressure Cooker. Put it on a burner at medium Flame.Pour 2 Glass Water, Goat Feet, Turmeric Powder, Black Pepper, Cloves and Brown Cardamoms for 15 minutes. Now pour Cooking Oil and Green Chilies and the Mixture in a frying pan. Fry them and then add 3 Glass Water and and put it on fire for 10 minutes. GOAT FEET is ready.
Serve it with the Naans.

KULFA ICE CREAM

KULFA ICE CREAM

INGREDIENTS:
1/2 tin Evaporated Milk (Large Size),
200 gm Fresh Cream,
2-3 Bread Slices,
3 tbsp Pistachio Nuts,
1 tsp Green Coriander Powder,
1/2 tin Condensed Milk (Large Size),
3 tbsp Almonds,
1/2 tsp Zafroon Powder.

PREPARATION:
Take a Mixer. Add all the ingredients in it and mix them for 2 minutes. Take this mixture in a big bowl and put it in deep freezer for about 10 hours. Serve while it is frozen. KULFA ICE CREAM is ready.

DAIKON BREAD

DAIKON BREAD

INGREDIENTS:
1 Medium Sized Daikon (Mooli),
1/4 Red Chilies Powder,
1/2 tsp Salt,
1/4 tsp Turmeric Powder,
3 tbsp Green Coriander,
1 finely sliced Green Chili,
2 tbsp Cooking Oil for one flat bread.

PREPARATION:
Grate the Daikon. Put them in a big bowl. Add Red Chilies Powder, Salt and Turmeric Powder and mix them. Put them in a frying pan and put it on burner at medium flame. Dry the water and put it aside to cool it at room temperature. Add Green Coriander and Green Chili. Now make small balls of flour kneaded freshly. Make one small bowl into bread and add some mixture of Daikon and cover with another flat bread and put it on Griddle. heat it and add Cooking Oil on it and turn it on the other side. Put another tbsp Cooking Oil and  Cook it. DAIKON BREAD is ready.
Serve it with mint yogurt salad.

LADY'S FINGER FRY

LADY'S FINGERS FRY


INGREDIENTS:
1/2  kg Lady's Finger,
3 Medium Sized Finely Sliced Onions,
5 Finely Cubed Tomatoes,
1 tsp Salt,
1 tbsp Red Chilies Powder,
1/4 tsp Turmeric Powder,
4-5 Finely Sliced Green Chilies,
1/2 cup Cooking Oil.

PREPARATION:
Wash Lady's Fingers thoroughly. Dry them and cut from front and back side. Remaining portion should be cut 1" sized pieces. Take a wok. Add Cooking Oil and put it on burner at medium flame. Fry Lady's Fingers. Sprinkle Onions, Tomatoes, Turmeric Powder, Salt, Red Chilies Powder and Green Chilies. Cover the wok with a lid and turn the flame to slow for 10 minutes. FRY LADY'S FINGERS is ready.
Serve with Homemade Flat Bread. 

ANDAY CHIKAR CHOLAY WITH BLACK PEPPER


ANDAY CHIKAR CHOLAY 
WITH KALI MIRCH
INGREDIENTS:

·       1 kg Chick Peas (Safayd Chanay).

 1 cup Red Pulse (Surkh Masoor Daal).
 1 tbsp Red Chilies (Powder).
 1 tbsp Salt (you can increase / decrease as per your taste).
·       2-3 liter Water.
·        2 Medium Sized Onions.
·        1 tsp Ginger Paste.
·        1 tsp Garlic Paste.
·        2 tsp Dry Fenugreek Leaves (Kasuri mathi).
·        1 tbsp Black Pepper,
·        2-3 tbsp Coriander Powder.
·        1 tsp Cumin Seeds.
·        ½ tsp Baking soda.
·        1 tsp All Spice (Garam Masala).
·        5-6 tbsp Cooking Oil.
     6 Hard Boiled Eggs  

PREPARATION:
Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water for half an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water.Add Salt in the above mixture & cook for 2-3 hours.
Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, Garlic Paste & stir the mixture firmly. Now Chickpeas is ready for tempering (Tarqa).
Heat 5-6 tbsp Cooking Oil in a frying pan. Add sliced Onions. Add Cumin Seeds when the color of onions is Golden. Add All Spice and Dry Fenugreek Leaves. Fry them lightly with sliced onions and then pour it all at once on the Chickpeas Mixture and cover with lid.Add Hard boiled Eggs. ANDAY CHOLAY WITH BLACK PEPPER is ready to serve.
Serve with boiled rice.

CHIKAR CHOLAY WITH BONG

BONG CHIKAR CHOLAY

INGREDIENTS:
1 kg Bong (Beef),
2 tbsp Red Chili Powder,
1 tbsp Salt,
3 Medium Sized Onions,
6 Cloves,
3 Brown Cardamom,
1 kg White Chick Peas,
1 cup Red Pulse,
1/4 tsp Baking Soda,
1 tbsp All Spice Powder,
1 1/2 tbsp Garlic Paste,
1 1/2 tbsp Ginger Paste,
2 tbsp Fenugreek Leaves,
1 tbsp Cumin Seeds,
5 Whole Red Chilies
6 Green Chilies,


PREPARATION:
Take a wok. Add Bong, Finely Sliced Onions, Cloves, 1 tbsp Red Chili Powder, Brown Cardamom and 6 Glass Water. Put it on burner at medium flame. When Water dries up add 1/2 cup Cooking Oil and fry the beef (Bong) till it leaves the oil. Put it aside. 
Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water for half an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water. Add Salt in the above mixture & cook for 2-3 hours. Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, Garlic Paste & stir the mixture firmly. Now Chicker Cholay is ready for tempering (Tarqa). Heat 5-6 tbsp Cooking Oil in a frying pan. Add Sliced Onions. Add Cumin Seeds when the color of Onions is Golden. Add Whole Red Chilies, All Spice, Dry Fenugreek Leaves and Green Chilies. Fry them lightly with sliced onions and then pour it all at once on the Chikar Cholay Mixture and cover with lid. Add Coriander leaves and Onion Rings for Garnishing. Mix Bong in Chikar Cholay thoroughly. BONG CHIKAR CHOLAY is ready to serve.
Serve with Roghni Naans. For Roghani naans preparation please visit

CHICKEN INDIAN BABY PUMPKIN

CHICKEN INDIAN BABY PUMPKIN


INGREDIENTS:
1 kg Indian Baby Pumpkin (Tinday),
1/2 kg Chicken,
1 1/2 tbsp Red Chillies,
2 tsp Salt,
1/2 tsp Turmeric Powder,
4 Tomatoes,
1 Medium Sized Onion,
1 tsp Green Coriander,
1/2 cup Cooking Oil.

PREPARATION:
Take a frying Pan and put it on fire at medium flame. Add Cooking Oil and finely Sliced Onion in it. When Onion becomes light brown, Chicken and Salt fry it. Add Garlic and Ginger Paste and fry. Add Tomatoes and fry them. Add Red Chillies and Turmeric Powder and then add Indian Baby Pumpkin. Fry them and then add 3-4 cup Water.When they are mixed. CHICKEN INDIAN BABY PUMPKIN VEGETABLE is ready to serve.
Serve with Boiled Rice or homemade flat bread.



PREPARATION:

INDIAN BABY PUMPKIN

INDIAN BABY PUMPKIN VEGETABLE


INGREDIENTS:
1/2 kg Indian Baby Pumpkin (Tinda),
1 tbsp Red Chillies,
1 tsp Salt,
1/4 tsp Turmeric Powder,
4 Tomatoes,
1 Medium Sized Onion,
1 tsp Green Coriander,
1/2 cup Cooking Oil.

PREPARATION:
Take a frying Pan and put it on fire at medium flame. Add Cooking Oil and finely Sliced Onion in it. When Onion becomes light brown, add 1/2 cup Water and Red Chillies, Salt and Turmeric Powder. Fry them and add Tomatoe Slices. Fry them again and then add Indian Baby Pumpkin and 1 cup Water. Cover with the lid and put the fire to slow for 15-20 minutes. Sprinkle the Green Coriander for service. INDIAN BABY PUMPKIN VEGETABLE is ready to serve.
Serve with Boiled Rice or homemade flat bread.

GREEN CHICKPEAS AND POTATOES


GREEN CHICKPEAS AND POTATOES

INGREDIENTS:
1/2 kg Green Chickpeas,
1/2 kg Potatoes,
2 Green Chillies,
1 tbsp Red Chillies,
1 tsp Salt,
1/4 tsp Turmeric Powder,
3 Tomatoes,
1/2 tsp Curry Powder, 
2 Garlic,
1 Medium Sized Onion,
1/2 cup ooking Oil.

PREPARATION:
Take a frying pan. Pour cooking Oil in it and add finely sliced Onion. Fry till the onions become light brown. Add Ginger and Garlic paste and add 1/2 cup Water Salt, Turmeric Powder and Red Chilies and then Tomatoes. Fry them till mixture leaves oil. Add Green Chickpeas and Fry them for 20 minutes till Green Chickpes are soft. Add Potatoes in it . Fry them for 5 minutes & now add six Cups Water. When Green Chickpeas and Potatoes are soft and mixed. Add Curry Powder and Green Coriander and cover the lid and turn off the Fire. GREEN CHICKPEAS AND POTATOES are ready.
Serve with the boiled rice or homemade flat bread.

KULFA CHICKEN MINCE

KULFA WITH MINCED CHICKEN

INGREDIENTS:

1/2 kg Chicken Mince,
2 kg Kulfa Saag,
1/2 tsp Salt,
1/4 tsp Turmeric Powder,
1 1/2" piece of Ginger,
1 tbsp Red Chillies,
3 Medium Sized Onions,
2 Garlics,
2 Brown Cardamom,
4 Medium Sized Tomatoes,
4 Green Chiliies,
4 Cloves,
1 piece of Cinnamon,
1 cup Cooking Oil.


PREPARATION:
Take a frying pan put it on the burner at low medium flame. Add Cooking Oil and finely sliced Onions. When these are becoming brown. Add Salt and Ginger and Garlic Paste in it and fry it for 5 minutes. Then add Red Chillies, Turmeric Powder, Tomatoes, Cloves,Cinnamon and Brown Cardamom and Mutton. Turn the flame to lowest and fry it . When it starts leaving oil add Kulfa Saag in it. Cover the lid for approx. 20 minutes. Fry them with Water sprinkling. When they are mixed. KULFA CHICKEN MINCE is ready.
Serve with boiled rice. 

KULFA MUTTON MINCE

KULFA MUTTON MINCE

INGREDIENTS:
1/2 kg Mutton Mince,
2 kg Kulfa Saag,
1/2 tsp Salt,
1/4 tsp Turmeric Powder,
1 1/2" piece of Ginger,
1 tbsp Red Chillies,
3 Medium Sized Onions,
2 Garlics,
2 Brown Cardamom,
4 Medium Sized Tomatoes,
4 Green Chiliies,
4 Cloves,
1 piece of Cinnamon,
1 cup Cooking Oil.


PREPARATION:
Take a frying pan put it on the burner at low medium flame. Add Cooking Oil and finely sliced Onions. When these are becoming brown. Add Salt and Ginger and Garlic Paste in it and fry it for 5 minutes. Then add Red Chillies, Turmeric Powder, Tomatoes, Cloves,Cinnamon and Brown Cardamom and Mutton. Turn the flame to lowest and fry it . When it starts leaving oil add Kulfa Saag in it. Cover the lid for approx. 30 minutes. Fry them with Water sprinkling. When they are mixed. KULFA MUTTON MINCE is ready.
Serve with boiled rice. 

CREAM FILLED STRAWBERRIES


 CREAM FILLED STRAWBERRIES

INGREDIENTS:
1/4 kg Strawberries,
2 ozs Cream Cheese,
1 cup confectioners' sugar,
2 tbsp Orange Flavored Liqueur.


PREPARATION:
Cut the toppings of Strawberries. Wash them thoroughly. Give a deep cut each Strawberry. Fill these with the mixture of Cheese, Sugar and Orange flavored liqueur. CREAM FILLED STRAWBERRIES  is ready. 
Serve at tea time.

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