36 Search Results for "masala"

• Indian Chicken Burger Indian Chicken Burger

  • From: mandorg
  • Description:

    Ingredients:-
    
    1 lb or 1/2 kg grounded chicken.
    2 tsp crushed whole black pepper or black pepper powder
    2 tsp turmeric
    1 cup cilantro
    2 tsp red chilli power or as per taste
    2 tsp garam masala
    1 inch ginger (1 inch length and 1/2 inch width)
    6 big size garlic cloves
    1 egg
    2 tbsp oil
    salt
    6 burger buns
    For dressing:- Mayonnaise, spinach and lettuce
    
    
    Preparation:-
    
    1. Put grounded chicken in microwave for 3 minutes or until the upper layer
    becomes just a little white.
    
    2. Remove from microwave and put the grounded chicken in mixer/grinder
    and make a fine paste of it.
    
    3. Grind Ginger, Garlic and Cilantro together to make paste.
    
    4. In a vessel mix everything - chicken paste, salt,
     ginger-garlic-cilantro paste, turmeric, red chilli powder, garam masala,
     black pepper and mix it very well.
    
     5. Add egg into it and again mix it will very well. (along with taste egg
    also acts as a binder) Keep the mixure aside for 45 minutes.
    
     6. Heat oil in a fry pan. When oli is heated bring heat to medium.

     7. Make large patties 1/2 inch thick and lay them on the pan (in 1 pound
     approx six patties are made if large size)
    
     8. Let it fry for five minutes on one side then turn over and fry for
     another five minutes covered.remove the cover and turn them once again if
     required for a couple of minutes and they are ready!
    
     9. Put the patties on burger buns and dress them up with Mayonnaise,
     spinach leaves and lettuce.
    
     Enjoy it!
    
     Thank you!
     Manish
    

  • Blog post
  • 9 months ago
  • Views: 951
  • Not yet rated

• Dal bukhara - Easy and low fat Dal bukhara - Easy and low fat version

  • From: vaishali05
  • Description:

    Dal bukhara (Easy and low fat option!)

    Ingredients:

    1 cup whole urad dal (soaked for atleast 5 hours)

    3 cups of water and more to adjust the dal consistency

    2-3 tbsp tomato paste (approximately 1/3 of a 6 oz can)

    1/2 can of reduced fat (1% or 2% reduced fat) evaporated milk

    1 tbsp or butter and 1 tbsp of oil

    1 tbsp ginger garlic paste

    1-2 tsp red chilli powder or to taste

    1 tsp coriander powder

    1 tsp cumin powder

    1 tsp garam masala powder (approxiamately or to taste)

    1 tbsp kasuri methi leaves (dried fenugreek leaves), optional

    2 tbsp whipping cream (optional)

    Salt to taste 

    Method:

    1. Pressure cook soaked dal and red chilli powder in 3 cups of water for about 4-5 whistles until the dal is very well cooked.  Open after the pressure has released.  Mash slightly with the back of the ladle.

    2. Heat butter and oil togther on medium flame until hot and add the ginger garlic paste. Saute for 2-3 minutes on medium flame till slightly brown, be careful not to burn. Reduce heat to low and add the cumin, coriander and garam masala powder. Saute slightly (about 30 seconds on low heat ) and immediately add the tomato paste. Add little water so that the spices dont burn and bring to a slight boil raising heat to medium again.

    3. Add the cooked dal, evaporated milk, salt to taste and 1 cup water to adjust dal consistency since it will boil for sometime.

    4. Bring to a boil on medium high heat, then cover and simmer for about 45 minutes to an hour stirring occasionally so that the bottom doesnt stick. The longer it simmers, the tastier it gets!  

    5. If you think the dal is a little too thick you could add some water when it is boiling.

    6. Garnish with fresh cream and dried fenugreek leaves (optional).

    Creamy dal is ready to serve. Pairs best with naan or jeera rice.

     

  • Blog post
  • 9 months ago
  • Views: 328
  • Not yet rated

• Tomato Rice Tomato Rice

  • From: Selviram
  • Description:

    Basmati Rice / white rice : 1 Cup

    Onion  : 1 medium

    Tomato:  4 medium

    Ghee or cooking oil: as required

    Ginger & garlic paste: optional 1 tbsp

    Green Chilly: chopped fine 1 / 2

    Curd : 1tbsp

    Turmeric powder: 1 tsp

    Garam Masala powder : 1 tsp

    Coriander & curry leaves

     

     

    Method:

     

    Cut the Onion into thin strips. Cut green chillies into fine pieces. Chop tomatoes into small pieces.

     

    In a kadai, take little ghee & tamper with mustard seeds & cumin seeds. When they splutter add the green chillies, onion and sauté them until onions are transparent.

     

    Add the tomatoes and a teaspoon of turmeric powder; let them cook for some time.

     

    Add the curd, salt and garam masala and cook until ghee separates.

     

    Wash the rice, drain and fry gently with ghee either in the pressure cooker.

     

    Add the fried mixture into it and enough water to cook the rice.

     

    Pressure cook it for 5 minutes.

     

    When it has cooled down open the cooker and serve with curry leaves & coriander leaves sprinkled on top.

     

     

     Happy Cooking!!

    Selvi Ram

  • Blog post
  • 11 months ago
  • Views: 311
  • Not yet rated

• Coffee Break/Masala Bhangra Wo Coffee Break/Masala Bhangra Workout

  • From: Ken
  • Description:

    I shot this at a street fair in NYC, where demonstrations of different gym workouts were given.  This young lady would not let go of here coffee, no matter what.  Original is on youtube.  http://www.youtube.com/watch?v=LbuP1mx5p8E

  • 1 year ago
  • Views: 484
  • Not yet rated

• Potato Sprout rice Potato Sprout rice

  • From: sanjana
  • Description:

    Ingredients:

    Potato - 2

    Onion - 1

    Tomatoe - 1

    Green chillies -3

    Moong sprout - 1 cup

    Basmati Rice - 2 cups

    Cumin seeds - 1/2 Tbsp

    Bay leaf - 2

    Cinnamon - 2

    Ginger garlic paste - 1 Tbsp

    Turmeric powder - 1 Tsp

    Chilli powder - 1 Tsp

    Biryani Masala/Garam Masala - 2-3 Tbsp

    Salt - to taste

    Oil - 1 Tbsp

    Butter/Ghee - 1/2 Tbsp

    Cilantro - for garnishing

     

    Method:

    1. In a pan, put oil and butter/ghee.

    2. Once the oil is heated, add cumin seeds and allow it splutter. Then add Cinnamon, bay leaves and green chillies

    3. Then add finely chopped onions. Once onion is half-cooked add ginger garlic paste.

    4. Once the raw smell goes, add chopped tomatoes, chilli powder, turmeric powder and salt

    5. Once the tomatoes are cooked and finely chopped potatoes and sprouts.

    6. Cook for 5 mins and add store-bought biryani masala or Garam masala and mix well

    7. Now in the rice cooker add washed basmati rice and add 4 cups of water. Now add the prepared masala and more salt if needed and mix well.

    8. Cook the rice and before serving add cilantro and a bit of ghee

     

     

     

     

  • Blog post
  • 1 year ago
  • Views: 325
  • Not yet rated

• Pressure cooker recipes with n Pressure cooker recipes with no oils or dairy products

  • From: Artur
  • Description:

    Greetings:

    I own a jiggle-top pressure cooker and am looking for recipes that use no oil or dairy products.  I know of people who prefer to "fry" their spices in water rather than oil.  I am looking for recipes for a bean masala, a potatoe leak soup, and a vegetable and dahl stew or soup.  I saw such a stew made with sweet potato, dahl, and brown rice (along with spices).  Very tasty.

    Also--and this is very important--I have a question about using either individual spi

  • 1 year ago
  • Views: 870
  • Forum: Cooking Que...

• Instant beans Instant beans

  • From: ecedr
  • Description:

    one of the ways I get a meal together quick at the last minute is to freeze cooked beans or dal.  Dried and homecooked beans taste so much better than canned so when I cook beans (channa, dal, rajma or kala channa) I cook extra and freeze in family size packages...... Then when I'm in a hurry or didn't think ahead, I pull a package out along with frozen punjabi masala and in 1/2 hour or less I have a fantastic meal.

  • 1 year ago
  • Views: 338
  • Forum: Household T...

• Soya Chunk Biryani Soya Chunk Biryani

  • From: poonam4nits
  • Description:

    Ingredients:

    For Masala
    2 cups soaked Nutrella soya chunks (See below)
    2 large onions sliced finely
    1 tomato chopped (optional)
    1/2 cup mint
    1/2 cup corriander
    1/2 cup dahi
    2 tbsp shaan mutton biryani masala
    1 tbsp ginger garlic paste
    2 green chillies chopped
    1 tsp red chilly powder
    1 tsp turmeric
    2-3 tbsp Oil

    For Rice
    2 cups basmati rice
    1 1/2 cup water
    1/2 tsp ghee
    Whole garam masala (1 cardamom, 1 clove, 1 inch cinnamon, 2 black peppers)

    For Seasoning
    1/2 cup milk
    1 tsp garam masala
    few strands of saffron
    1 tbsp ghee

    Procedure:

    1. Wash rice and mix all ingredients for making rice and soak for 20 mins and then microwave on high heat till rice is cooked half way. (The amount of water is less so rice will be half cooked, Keep closed if preparing in advance.)

    2. Heat a spoon and place the strands of saffron on it and then mix it with the milk and keep aside.

    3. Heat oil in a heavy botton pan. Add onions and salt to taste and fry till golden brown. Keep asode 2 tbsp of the onions aside for garnishing and leave the rest of the onions in the pan.

    4. Add ginger garlic paste, soya chunks and fry for a minute and put off the gas. Mix the rest of the ingredients for the masala. and spread to form a layer.

    5. Spread a layer of half cooked rice on top of the masala layer. Sprinkle garam masala powder and the saffron milk on top of it.

    6. Place a few small blobs of ghee on top of the rice and sprinkle the fried onions.

    7. Place a lid and seal it with flour dough or if the pan has a fitted lid then just place the lid on top.

    8. Place the biryani pot on a tawa and cook on high flame for 8 minutes and then reduce the flame to medium low and cook for 25-30 minutes. Let the pot rest for another 15-20 mins before you open the seal.

    9. Fluff up the rice and lightly mix the masala and the rice. Sprinke with fresh coriander, mint and onion slices and serve with raita.

  • Blog post
  • 1 year ago
  • Views: 1544

• Bread bonda Bread bonda

  • From: kavyadeepak
  • Description:

    This is a great appetizer when you have lots of bread left over, and you dont know what to do. Try this mouth-watering recipe.

    Ingredients-

    Bread Slices - 4/5

    1 large Onion (finely chopped)

    One large boiled and mashed potato

    Green chillies to taste

    Besan - 3 Tb spoon

    Corn flour - 1 Tb spoon

    Rice flour - 1 Tb spoon

    Red chilly powder - 1 Tb spoon

    Garam masala - 1/2 tea spoon

    Salt

    Water - 1 cup

    Oil for frying

    Method -

    Mix chopped onions, green chillies, mashed potato, salt, red chilly powder, garam masala, besan, rice flour, corn flour in a large bowl. Cut small pieces of bread (You need not remove the edges, and waste them  ) and add it to the mixture. Now slowly add little water and give it a good mix and make the batter to pakoda consistency. Now pre-heat oil in a pan and add the batter in a spoon to the oil and deep fry. Take out when it is golden brown.

    Serve hot with mint and tamarind chutney or tomato sauce!

     

  • Blog post
  • 1 year ago
  • Views: 1037
  • Not yet rated

• karela-aloo fry masala karela-aloo fry masala

  • From: kanupriya
  • Description:

    ingriedients:-

    1)karela(bitterguard) - 4 in no's ,deseeded & chopped into big sqaure pieces

    2)potato (big one)    - 1 in no ,chopped into thick sqaure pieces

    3)onions                  -  1 in no.,chopped into small pieces

    4)garlic clove           -   2 in no.(finely chopped)

    5)1 small green chilli  -  finely chopped

    6)red chilli powder      -  1 tsp

    7)turmeric powder       - 1/2 tsp

    8)coriander powder     -  1 tsp

    9)cumin seeds

    10)salt upto taste

    11)amchur powder - upto taste

    method:-

    1)usually i deseed karela and marinate it with salt for one day & seeds i use later on while frying onions..

    2)the next day take out the excess water of karela by squeezing it out so the bitterness goes away..

    3)cut the sqaure pieces of karela as mentioned & deep fry them,take the karela out on tissue when it turns golden brown colour

    4)fry the squarely cut potatoes in same manner & take them out on tissue paper

    5)take very little oil in another pan,add cumin seeds till it turns brown

    6)add finely chopped onions & garlic clove with the karela seed & fry it till it turns golden brown in colour

    7)add all the spices.

    8)add fried potatoes  &  fried karela,mix it & saute it well for 5 minutes with masala on high flame (do not cover the lid)

    9)add salt to taste

    enjoy the crunchy karela-aloo fry masala with hot chappaties.

     

     

     

  • Blog post
  • 1 year ago
  • Views: 1473
  • Not yet rated

• Egg Masala Egg Masala

  • From: jkpriyadarshini1984
  • Description:

    hi friends,

    Thought to share this recipe since long but was lazy all the while to type it. Im sure many may be aware of this since it is so simple and it the best choice when u don really have anythng in ur mind to cook. Also, when u really don have any vegges in ur refrigerator and feel lazy to go till the most nearest grocery store..this reciepe is surely a saver!

    My husband calls this dish as Somberi Samayal meaning Lazy Cooking since he knows whenever i make this...i have been lazy all day!

    I call it Egg Masala..i really don know wat else can this be called. My mum used to make this often since i loved it and thought that it was some tough dish.

    Try it and name it as u like. We have it chappatis and Parathas.

    Ingredients :

    Egg - 5, Hard boiled

    Tomato - 2 , chopped, Red ripe ones. I prefer Roma  Toms simply because they are the cheapest !

     Onion - 1/2 of a big yellow variety, thinly sliced

    Garlic - 3 fat cloves,roughly crushed

    Green chillies - 2 , Slit. Depending upon the spice level. I use thai green chilly.

    Oil - 2 tsp

    Mustard seeds - 1/4 spoon

    Turmeric powder - Less than 1/4 spoon

    Coriander powder - 1/2 spoon

    Salt - To taste

    Water - 1/4 glass

    Curry leaves - 5 to 6

    Coriander - for garnishing

    Method :

    1. Keep the eggs for boiling before u start the masala since it would save time. I usually boil it for 20 mins . By the time i cut the vegges, the egg is half done.

    2. Take a non stick kadai , on medium heat. Add in the oil, and allow it to heat up.

    3. Add in the mustard seeds. Once they start to pop, add in the curry leaves, garlic. After about a minute or so the garlic is well sauted in oil, add in the sliced onion.

    4. Salt the onion little if u wish as taught by hetal and Anuja :-)

    5. Add the green chillies and allow the onion to become translucent. Basically,i look out for a little browning of the onion.

    6. Once onion is done, add in the tomato. Make sure u use real ripe ones. Add in the required salt, coriander powder,turmeric powderand mix well.

    7.  Let the tomato cook for 6-7 minutes. Basically, look out for it to become soft enough so that it mashes up when u stir it with a laddle. Keep mixing it in btw to avoid burning.

    8. In the mean time, the 20 minutes of egg boiling will be almost done. You can cool it down and peel it.

    9. Check on the tomatoes. If u feel it is soft enough, add in little water. I use about 1/4 glass. Basically, u don want it to be gravy but since the tomatoes may dry out, u introduce some moisture by adding water.

    10. After adding water, check on the salt, spice level etc. You can add in green chilly if u wish. Make sure, this masala is to ur taste since after u add in the eggs, you should not mix around. The egg yolk will fall off and irritate ur presentation. If u think that ur masala is still pretty dry , add little water.

    11. Once the masala is ready and as per ur taste buds, switch off the stove. In a serving bowl, layer some masala first. Now, slice the egg into 2 and place it on it with the egg yolk facing up. Layer the left over masala on top of each sliced egg.

    12. Garnish with coriander leaves. Done!

     

    Tip:

    1. The onion tomato ratio can be altered depending upon how many u are serving. This reciepe may be a little sweet but then it wont really bother u much.

    2. You don have to cook it till the oil seperates from the tomatoes. It is enough if they are soft and cooked. Do use real ripe ones..that is the key taste to this reciepe-

    3. The spices including coriander powder can  be according to ur taste. I eyeball it always...so measurement is approx !

    4. The chilly i use is hot.  So, Please adjust as per ur liking. Good to start off with one or even half !  

    5. I usually make dinner in the late afternoon itslf ..so the masala soaks nicely in the egg and add to the taste.

    Hope u guys will like it. Do let me know if i ve left out anything

    -Priya-

  • Blog post
  • 1 year ago
  • Views: 726
  • Not yet rated

• Mixed Vegetable Saagu Mixed Vegetable Saagu

  • From: Sri
  • Description:

    Hello Everyone,

    Here is another favourite recipe of mine, Vegetable Saagu.  A great dish served often with poori or chapathis.There are different ways to make it, here is my version which is simple and great taste.

     

    Required Ingredients:

    Mixed vegetables : Carrot, beans, Potato, Onion, Peas/Lima Beans.

    (Any quantity of your choice, I usually add more of them)

    Dahlia : 1 tbspn

    green chillies : 5 to 6 or based on level of spiciness.

    Cilantro : 1 cup.

    Coconut : fresh shredded or frozed : 1 cup

    Cinammon sticks : 3 to 4

    salt to taste.

    sugar : 1/2 tspn (optional)

    curry leaves

    Method:

    1. Cook the vegetables either in Microwave or Pressure cooker with little water.Add in little salt while cooking

    2. Grind  the rest of the ingredients in a mixer with little water (enough to make it into a smooth paste).

    3. Transfer the cooked veggies into a cooking pan and add the grinded masala to the cooked veggies.

     

    4. Add the remaining salt to taste. You can add  little water if you want more on the gravy side.

    5. Cook the entire mixture till it comes to a boil.

    6. Add the sugar if you want a sweet tinge .

    7. Add the curry leaves to the cooked mixture.

    8. Vegetable Saagu is ready.

    Serve hot  with Poori or Chapathi  or even rice.

     

    Note : Please dont add veggies like egg plant to this dish.

     

     

     

     

     

     

  • Blog post
  • 1 year ago
  • Views: 524
  • Not yet rated

• Pepper Rasam Pepper Rasam

  • From: Sri
  • Description:

    Hi,

    This is another fav dish , a recipe shared by my mother-in-law.

    Here are the ingredients:

    Toor Dal : 1 cup

    tomatoes : 2.

     

    to grind:

    pepper corns(black, whole) - 5 to 6 or based on the level of spiciness

    urad dal (white) : 1 1/2 tspns

    cumin seeds : 1/2 tspn

    hing : 1 pinch

    curry leaves : 3 to 4

     

    Fry all the above ingredients in 2 tspsns of oil. Fry them till you get a  nice aroma and the urad dal has turned brown . Be careful while frying as the pepper corns might burst.

    Allow the above dry masala to cool.

     

    In the mean time, Cook the toor dal and tomatoes with 1 cup of  water in the pressure cooker.

    Grind the dry masala with 1/2 cup coconut and water to a smooth paste.

    Add the paste to the cooked daal and tomatoes. Cook till the mixture comes to a boil.

    For the seasoning:

    mustard seeds : 1 tspn

    cumin seeds: 1/2 tspsn

    dry red chillies : 2

    Add a 2 tpsns of oil or ghee in a pan. Allow it to heat.

    Add all the above ingredients to the oil/ghee

    Cook till the mustard seeds start to splutter.

     

    Add the seasoning to the cooked mixture.

     

    Pepper rasam is ready. Serve it with hot rice(white/brown).

     

    Note: This is my fav dish, after I have recovered from fever, especially when the food tastes bitter.

     

     

     

  • Blog post
  • 1 year ago
  • Views: 489
  • Not yet rated

• Tomato and Mint chutney Tomato and Mint chutney

  • From: Sri
  • Description:

    This is one of my fav chutneys  for two reasons:

    1. great taste

    2. doest require coconut.

     

     

    Ingredients:

    tomatoes : 2 (big size)

    garlic : 3 big cloves

    Mint leaves : 1/2 bunch

    cumin seeds or jeera : 2 tspns

    white or yellow  sesame seeds : 2 tspns

    green chillies  to taste : usually i add 5 to 6

     

    Fry all the above ingredients with 3 spoons of oil. Fry till the tomatoes are cooked.

    Grind  the above cooked masala with little tamarind, salt and turmeric.

     

    tomato mint chutney is ready.

    Tastes best with Idli, Dosa or chapathis.

     

    Tips: To make it more rich, add 1/2 cup of coconut.

     

    Thanks

     

     

  • Blog post
  • 1 year ago
  • Views: 625
  • Not yet rated

• Kabuli Chicken Curry Kabuli Chicken Curry

  • From: Nilofar_95
  • Description:

     

    Ingredients

     

    (FOR CHICKEN)

    1 whole Chicken Cut into medium size pieces

    1 Large Onion-Very Thinly Sliced

    1 Large Tomato (Peel off the skin and chop finely)

    ½ Cup Tomato Puree

    1 Tsp Ginger Garlic Paste

    1 Tsp Red Chilly Powder

    1 Tsp each coriander and cumin Powder

    1 Tsp Garam Masala Powder

    1 Tbsp-Oil

    Water-As Necessary

    Salt according to taste

    Ingredients (For Chana)

    1-15 oz Can of Garbanzo Beans (Kabuli Chana)

    3-Cloves of Garlic-Finely Minced

    1 Tsp-Cumin Seeds

    1 Tsp Mustard Seeds

    1 Tbsp Kasuri Methi

    Few Curry Leaves

    1 Tbsp-oil

    1 Cup Coconut Milk

    For Garnishing

    Coriander Leaves-Finely Chopped

    Lemon Wedges

    Method

    Clean Wash and dry the chicken on a paper towel. In a heavy bottom pan pour the oil and when It smokes put the thinly sliced onion when translucent put the ginger garlic paste chopped tomatoes and tomato puree and sauté well. Add all the powdered masala including salt and let it all sauté for about 5 minutes. Now place all the chicken pieces in that and mix well and cover and let the chicken cook on a medium flame till almost done Add water if necessary . Keep stirring occasionally. In the meanwhile open the can of garbanzo beans and drain and rinse them in cold water. Let it drain in a strainer. In another saucepan take the oil when hot put the finely mined Garlic, Mustard seed, Cumin seeds, Kari Patta and Kasuri Methi and let it sauté for a minute. Now put the Garbanzo beans in this and cover and let it cook for 5 minutes. After that put this chana mixture in the chicken mixture and let everything come together for about minute or so. Finally add the coconut milk and let it simmer on a slow flame for about 10 minutes or till the oil seperates from the gravy and chicken  is done.

    Note:-

    If you prefer not to have gravy in your dish then skip adding the coconut milk. 

    To Serve :-

    Garnish With Coriander leaves and serve with plain White Rice and homemade Rotis or Parathas

  • Blog post
  • 1 year ago
  • Views: 869
  • Not yet rated

• Bottle gourd & chole masala Bottle gourd & chole masala

  • From: kishori
  • Description:

    This is very easy to make and taste's heavenly!!

     

    Lauki(dudhi or bottle gourd) & Chole masala

    1 tablespoon - ghee or oil
    1  medium onion - finely chopped
    3  small tomatoes - finely chopped
    1 small bottle gourd (lauki, Dudhi, Sorakaya), about 6-8″
    2 cups chickpeas, pre-soaked in water or canned chickpeas
    1 tablespoon chana masala powder (homemade or store-bought)
    1 tablespoon - kasuri methi dry
    Chilli powder - to tase,
    1/2 tsp turmeric,
    salt to taste and lemon juice - to taste

    Cook chickpeas to tender in salted water. Drain. Separate about half cup and puree to fine, for a low-calorie chole thickener.

    Lightly scrape the bottle gourd’s (lauki) skin, cut to middle lengthwise. Scoop the seeds out and then cut the white part to bite-sized cubes.

    Fry lauki in a pan with little oil to get rid of the rawness for about 2 minutes.

    Heat ghee or oil in a big pot. Add onions and tomatoes. Saute to soft mush. stir in the spices - chana masala powder, chilli, turmeric powders, for 1 minute and add the cubed bottle gourd.  Add the chickpeas and the chickpea paste. Also add about a cup of water and satl. Mix well. You can add more water water or spices depending on your taste. Simmer, covered for about 15 to 20 min or till the bottle gourd is coocked. At the end, sprinkle the  dry kasuri methi and lemon juice. Mix and serve right away.

    This type of vegetable chole satisfies any grain - rice, chapati, pasta and even the toasted bread.

  • Blog post
  • 1 year ago
  • Views: 366

• Pulav Upma Pulav Upma

  • From: Ramya
  • Description:

    Ingredients:

    Semolina- 1 cup

    Mint leaves- 2 cups

    Onion- 1 chopped finely

    Tomato- 1 chopped finely

    Carrot- 1/2 cup cut lengthwise

    Beans- 1/2 cup cut lengthwise

    Green chillies- 2

    Coriander leaves- 1/4 cup

    Ginger- 1 inch

    Garlic- 4 flakes

    Curry leaves- 1 string

    Urad dal- 1 tsp

    Chana dal- 1 tsp

    Mustard seeds- 1 tsp

    Garam Masala- 1 tsp

    Oil- 3 tbsp

    Water- 2 cups

     

    Method:

    Grind mint leaves, coriander leaves, ginger, garlic, green chillies and garam masala into a fine paste using little water and keep aside.

    Take a pan; add oil (1 tsp), mustard seeds, urad dal and chana dal. When the mustard seeds starts to crackle add the semolina. Roast the semolina on low flame until it starts to give off a distinct aroma. Take it out.

    Heat oil in a pan; add the onion, curry leaves and saute until the onion turns golden brown.

    Now add the tomato, carrot, beans and fry for few minutes.

    Then add the ground paste and saute for a minute.

    To this add water, salt lemon juice and let the water come to a nice boil.

    Finally add the semolina little by little so that no lumps are formed. While adding the semolina stir continuously.

    Cook the semolina with the lid covered.

    Pulav Upma is ready. Serve hot with raita.

     

     

     

  • Blog post
  • 1 year ago
  • Views: 394
  • Not yet rated

• Beef curry Kerala Style Beef curry Kerala Style

  • From: Nitya_Jaipal
  • Description:

    Ingredients:

    Beef -  1 Kg
    Onions - 2 large (chopped)
    Ginger/ Garlic Paste - 2 tbsp
    Tomato - 1 large
    Cloves - 3 nos
    Cinnamon - 1" inch small
    Bay leaves(optional)
    Chilly Pwd - 2 Tbsp
    Tumeric Pwd - 1 tsp
    Pepper Pwd - 4 Tsp
    Coriander pwd: 2 tsp
    Jeera Pwd - 2 tsp
    Green chillies - 5 nos
    Garlic Pods - 10
    Coriander leaves - 4 tsp
    Coconut Oil - 3 tbps or (Sunflower oil)
    Coconut paste - 1 cup
    Salt to taste

    Method:

    Wash and drain the meat till the water runs clear. Now put the meat in a pressure cooker 
    and to it add enough water (cover the meat), turmeric pwd, Chilly pwd, pepper and salt (Time 
    specified). Now check if the meat is done. Separate the meat from the broth. Heat oil in a 
    Pan & add cloves, cinnamon & bay leaves, garlic pods & then sauté the onions, ginger/garlic 
    Pastes, green chillies, curry leaves and coriander leaves. Continue doing so till the onions 
    Turn transparent. Then add the chilly pwd (1 tsp), Jeera Pwd, Coriander pwd and Pepper pwd 
    (2 tsps). Stir it in then add the tomato to the fried mixture. Keep stirring till the oil 
    Separates from the masala mixture. Now it is time to stir in the cooked meat into the 
    Mixture and add the broth. Finally add the coconut paste to the curry and bring it to a 
    boil for about 15 mins.

    Beef Curry is ready to serve. Garnish with coriander leaves.

    Serves: 5

     

     

  • Blog post
  • 1 year ago
  • Views: 1909

• "Restaurant"-style "Tikka Masa "Restaurant"-style "Tikka Masala" (Murgh Makhani)

  • From: drux_tx
  • Description:

    Hello,

    One of my favorite dishes is what they tend to call "Chicken Tikka Masala" in the restaurants -- usually it's a milder, very brightly orange-colored curry with an overly buttery-creamy texture to the gravy. I've since learned that this is actually usually a dish called Murgh Makhani, or "butter chicken". I've developed my own recipe based on using butter, an MDH spice mix, tomatoes & heavy cream, but I can't quite reproduce a certain "je ne sais que" that the restaurants seem to give i

  • 1 year ago
  • Views: 965
  • Forum: Cooking Que...

• Re: Lunch Boxes of Husbands !! Re: Lunch Boxes of Husbands !!!

  • From: jkpriyadarshini1984
  • Description:

    Excellent topic and really..most wanted topic for a housewife.

    since it is cold here in portland these days..my husband is saying a big NO to chappati since wen he re-heats it in the noon...it becomes bad in the corners...u should see his face wen he explains it in the evening. .... god...i feel so embarrased! :-(

    So,wat i started doing is..tried making curries a little watery..the consistency that can be had with rice. The night before we have it for dinner with freshly made chappat

  • 2 years ago
  • Views: 20
  • Forum: Cooking Que...