MaterialSmall grains have a cup of soy (soy granules), ½ cup shredded carrots, chopped ½ cup beans, ½ cup peas, ½ cup American corn.
To spice½
cup paste of all spices (onion, tomato, tomato puree), a teaspoon
ginger - garlic paste, a teaspoon chopped green pepper, ½ cup cumin, ½
cup red chili powder, ½ teaspoon turmeric, ½ tsp Kasuri Methi, half Spoon biryani masala, ½ tsp garam masala, salt to taste, two tablespoons of olive oil, a teaspoon of ghee.
Method
Add soy granules in water to keep covered for 10 minutes.
Soy filtered water filter water to keep the gravy.
Heat oil in it and cook cumin, green chillies and ginger garlic paste insert.
Fry for a few minutes after you take it, the spice paste.
After completely fry chopped vegetables in it, add soy granules and American corn.
Mix well, add a little water to go, give a whistle in the pressure cooker.
Boil for five minutes.
Remove the lid and pour in a tablespoon ghee cooker Remove from heat.
Chopped green coriander garnish Serve with kulcha or bread.
Thursday, October 25, 2012
SHAHI PANEER
Ingredients (for four people)Inches long and half an inch thick 400 g cheese cut into triangular pieces. Two tablespoons of olive oil and two tablespoons butter.
For gravy½ cup onion paste, tomato mash boiled light make a cup, a cup of tomato puree, a cup of milk, three-fourths cup cream, two tablespoons corn flour, a teaspoon of garlic paste, ginger paste a teaspoon, ½ teaspoon cumin.
SeasoningTo taste salt, a teaspoon shahi paneer masala, ½ tsp red chilli powder, ½ teaspoon chaat masala, a quarter teaspoon white pepper.
GarnishingGranular pieces of cashews and fresh coriander.
Method
Heat the butter and oil in a pan. Then cumin, green chillies and fry till golden brown, add the onion paste.
Ginger, garlic, green cardamom, cinnamon, cloves and fry for a minute run Kasuri Methi.
Mix the mashed tomatoes and tomato purée.
A little later masala and cook on low flame till the oil separates.
Mix corn flour dissolved in milk in the pan.
Insert a piece of cheese and cream. Cook on low for three to four minutes.
When the gravy thickens and becomes creamy Serve the dish.
Cashews and fresh green coriander to garnish.
Serve with bread or stuffed tandoori kulcha.
For gravy½ cup onion paste, tomato mash boiled light make a cup, a cup of tomato puree, a cup of milk, three-fourths cup cream, two tablespoons corn flour, a teaspoon of garlic paste, ginger paste a teaspoon, ½ teaspoon cumin.
SeasoningTo taste salt, a teaspoon shahi paneer masala, ½ tsp red chilli powder, ½ teaspoon chaat masala, a quarter teaspoon white pepper.
GarnishingGranular pieces of cashews and fresh coriander.
Method
Heat the butter and oil in a pan. Then cumin, green chillies and fry till golden brown, add the onion paste.
Ginger, garlic, green cardamom, cinnamon, cloves and fry for a minute run Kasuri Methi.
Mix the mashed tomatoes and tomato purée.
A little later masala and cook on low flame till the oil separates.
Mix corn flour dissolved in milk in the pan.
Insert a piece of cheese and cream. Cook on low for three to four minutes.
When the gravy thickens and becomes creamy Serve the dish.
Cashews and fresh green coriander to garnish.
Serve with bread or stuffed tandoori kulcha.
RUMALIPANEER TIKKA
Material350 g shredded cheese (four inches long and 1/8 thick pieces), oil.
Filling½ cup green coriander and mango - Dine's hard sauce, ½ cup grounded boiled peas, boiled ½ cup French beans, a quarter cup boiled and mashed grains of corn.
SijningChaat masala ½ teaspoon, spoon Amchur a quarter, a quarter teaspoon white pepper, salt to taste.
GanirshingDisintegrate with salad.
Method
Cheese to four inches long and 1/8 thick Cut into pieces.
Coriander and mango in a bowl - add mint sauce and peas, beans and corn grains stir.
Mix all the spices and fry for Sijning properly.
Put the pieces of cheese with a knife and spice.
Cheese from one end start to roll inward.
Sprinkle cheese roll a little oil and grill for five to ten minutes, gently flip.
Crispy grilled so the cheese until light brown and serve hot with salad disintegrate.
Filling½ cup green coriander and mango - Dine's hard sauce, ½ cup grounded boiled peas, boiled ½ cup French beans, a quarter cup boiled and mashed grains of corn.
SijningChaat masala ½ teaspoon, spoon Amchur a quarter, a quarter teaspoon white pepper, salt to taste.
GanirshingDisintegrate with salad.
Method
Cheese to four inches long and 1/8 thick Cut into pieces.
Coriander and mango in a bowl - add mint sauce and peas, beans and corn grains stir.
Mix all the spices and fry for Sijning properly.
Put the pieces of cheese with a knife and spice.
Cheese from one end start to roll inward.
Sprinkle cheese roll a little oil and grill for five to ten minutes, gently flip.
Crispy grilled so the cheese until light brown and serve hot with salad disintegrate.
STUFFED KHANDAVI
Method:
Mix the flour with ½ cup buttermilk curd. Solution with turmeric, cumin, coriander powder, asafoetida, salt and ginger - green chilli paste Milan. Spread a sheet of clear plastic on the back plate.
Pour the mixture into the pan and keep on low heat Nonstik. Running around it cook for 25 minutes until thickened. Spread 1 T. Spoon mixture and pour it on the tray. Cold and Czech lands that it is not easy. If that does not easily cook five minutes. Hot - hot mixture diluted circulate on the sheet. Equal to the knife. Heat oil for stuffing. Insert rye, cracked the coconut, carrots, raisins and coriander leaves, mix with salt. Remove from heat. Gram flour mixture after cooling cut into 2-inch wide stripes. Place 1 T. Spoon stuffing on one end. After each roll bar and prepare khandvis.
To tag:
Pour warm mustard oil, green pepper, then add the Ctkne engaged. Remove from heat and place on khandvis. Garnish with coconut and coriander and serve.
Content:
1-1/2 cup yogurt, 1/4 t spoon turmeric, 1/4 t spoon cumin powder, 1/2 t spoon coriander powder, pinch of asafoetida powder, salt to taste.
To paste:
½ inch piece of ginger, 1-2 green chillies.
For filling:
1 Te. Spoon oil, 1/2 t spoon mustard, 1 T. spoon raisins, 1 te. Spoon chopped coriander leaves, 1 te. Spoon Grated carrots.
To tag:
Te 1-1/2. Spoon oil, 1/2 T. mustard spoon, 2-3 green chillies, some coriander leaves, 1 te. Spoon Grated fresh coconut.
Mix the flour with ½ cup buttermilk curd. Solution with turmeric, cumin, coriander powder, asafoetida, salt and ginger - green chilli paste Milan. Spread a sheet of clear plastic on the back plate.
Pour the mixture into the pan and keep on low heat Nonstik. Running around it cook for 25 minutes until thickened. Spread 1 T. Spoon mixture and pour it on the tray. Cold and Czech lands that it is not easy. If that does not easily cook five minutes. Hot - hot mixture diluted circulate on the sheet. Equal to the knife. Heat oil for stuffing. Insert rye, cracked the coconut, carrots, raisins and coriander leaves, mix with salt. Remove from heat. Gram flour mixture after cooling cut into 2-inch wide stripes. Place 1 T. Spoon stuffing on one end. After each roll bar and prepare khandvis.
To tag:
Pour warm mustard oil, green pepper, then add the Ctkne engaged. Remove from heat and place on khandvis. Garnish with coconut and coriander and serve.
Content:
1-1/2 cup yogurt, 1/4 t spoon turmeric, 1/4 t spoon cumin powder, 1/2 t spoon coriander powder, pinch of asafoetida powder, salt to taste.
To paste:
½ inch piece of ginger, 1-2 green chillies.
For filling:
1 Te. Spoon oil, 1/2 t spoon mustard, 1 T. spoon raisins, 1 te. Spoon chopped coriander leaves, 1 te. Spoon Grated carrots.
To tag:
Te 1-1/2. Spoon oil, 1/2 T. mustard spoon, 2-3 green chillies, some coriander leaves, 1 te. Spoon Grated fresh coconut.
THEPLA
Method:
Take all the ingredients together interlock soft dough. If necessary, use only water. Take fifteen divide the dough into equal parts. Take five inches in diameter, each part of the vine. Thepla non stick pot fry both sides until golden light. Pronse hot.
Content:
2 cups wheat flour, three-fourths cup any pumpkin, ½ cup low-fat yogurt, ½ t-spoon ground turmeric, 1 - ½ t-spoon ground pepper, 1 t-spoon oil, salt to taste.
Take all the ingredients together interlock soft dough. If necessary, use only water. Take fifteen divide the dough into equal parts. Take five inches in diameter, each part of the vine. Thepla non stick pot fry both sides until golden light. Pronse hot.
Content:
2 cups wheat flour, three-fourths cup any pumpkin, ½ cup low-fat yogurt, ½ t-spoon ground turmeric, 1 - ½ t-spoon ground pepper, 1 t-spoon oil, salt to taste.
CHURMA
Method:
¼ cup melted butter into the flour, mix well and knead stiff bike. Now the dough flat and round loaves Belkar first on high heat then fry on low heat until brown, crisp and cooked must not go there. If it is warm, add the powder to form a grinder or make powdered opium. Stir-fry on low heat until the glue until it is not thoroughly cooked. When brewing it will then be cut easily. Remove from oil and grind while still warm. Then mix it well before adding the sugar, add almonds and cardamom. You make this mixture or similar Serve sweet.
Content:
¼ cup butter, 250 grams of flour, 60 g gum, 120 g ground sugar, ½ cup roasted and coarse crushed almonds, 1 t-spoon cardamom powder Ghee for frying.
¼ cup melted butter into the flour, mix well and knead stiff bike. Now the dough flat and round loaves Belkar first on high heat then fry on low heat until brown, crisp and cooked must not go there. If it is warm, add the powder to form a grinder or make powdered opium. Stir-fry on low heat until the glue until it is not thoroughly cooked. When brewing it will then be cut easily. Remove from oil and grind while still warm. Then mix it well before adding the sugar, add almonds and cardamom. You make this mixture or similar Serve sweet.
Content:
¼ cup butter, 250 grams of flour, 60 g gum, 120 g ground sugar, ½ cup roasted and coarse crushed almonds, 1 t-spoon cardamom powder Ghee for frying.
CHOCOLATE SANDESH
Method:
Boil the milk. When the milk boils and then pour the lemon juice. Be undertakes to burst milk. If the cheese or casein does not properly - some lemon juice and pour. Drain it in linen cloth. Binding to the fabric in cold water for ten minutes to keep immersed. Suspend for fifteen minutes. Then squeeze the water to remain in the cheese. Now with casein cocoa in mixer, add sugar and little cardamom powder and grind it very well. Remove from the mixer and place in a frying pan with a heavy bottom. Three - four minutes to dry curd and cook until slightly thickened. To lubricate the nut-growing mold. Almond and white portion cut in half to keep the mold down. Fill the mold and press the curd mixture add almonds. Remove the plate down on service message. Place in the refrigerator before serving.
Content:
1 kg milk, juice of 2 lemons, 2 Te. Spoon cocoa powder, 10 Tay. Spoon ground sugar, a small pinch of cardamom powder, some chopped almonds to decorate half.
Boil the milk. When the milk boils and then pour the lemon juice. Be undertakes to burst milk. If the cheese or casein does not properly - some lemon juice and pour. Drain it in linen cloth. Binding to the fabric in cold water for ten minutes to keep immersed. Suspend for fifteen minutes. Then squeeze the water to remain in the cheese. Now with casein cocoa in mixer, add sugar and little cardamom powder and grind it very well. Remove from the mixer and place in a frying pan with a heavy bottom. Three - four minutes to dry curd and cook until slightly thickened. To lubricate the nut-growing mold. Almond and white portion cut in half to keep the mold down. Fill the mold and press the curd mixture add almonds. Remove the plate down on service message. Place in the refrigerator before serving.
Content:
1 kg milk, juice of 2 lemons, 2 Te. Spoon cocoa powder, 10 Tay. Spoon ground sugar, a small pinch of cardamom powder, some chopped almonds to decorate half.
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