Ingredients:
Boneless chicken 500 gm
Onion 4
Tomatoes 4
Butter 2 tbsp
Fresh cream 2 tbsp
Red chilly powder 1 tsp
Ginger garlic paste 2 tsp
Kasuri methi 1 tsp
Cashewnuts 10-12
Oil 1 tbsp
Ingredients to Marinate:
Thick curd 200 gm
Garam masala powder 1 tsp
Tandoori masala 4 tsp
Tandoori colour 1/4 tsp
Lemon juice 1 tbsp
Salt
How to make Butter Chicken:
Wash chicken neatly and apply all marination ingredients.
Mix finely and keep aside for one hour.
Soak cashewnuts for 20 min. and make fine paste.
Make tomato puree and keep aside,
Chop onion finely.
After one hour of marination take pan and heat oil.
Add finely chopped onion and fry till golden brown.
Now add ginger garlic paste and fry 2-3 min on low flame.
Sprinkle little water and cook till oil seperates.
Now add cashewnuts paste,tomato puree with red chilly powder.
Mix finely.
Add marinated chicken with kasuri methi and butter.
Cook chicken for 5 min.
Then add fresh cream and cook till oil seperates.
Allow to cool for 4-5 min.
Butter chicken is ready.
Serve with chapati or naan.
July 16th, 2009
Author: Vaibhavi
Ingredients:
Cauliflower 500 gms
Rice flour 200 gms
Schezuan sauce 1 tbsp
Tandoor colour 1/4 tsp
Oil
Salt
How to make Cauliflower Ke Lollypop:
Take good quality of cauliflower and make florets with long stick.
Apply little salt and keep aside for 10 min.
In a bowl take rice flour,schezuan sauce.tandoor colur and salt.
Add water and make thick batter.
Mix batter finely.
Wash florets and allow to dry.
Heat oil in a kadai and dip florets one by one in batter and fry on medium flame till crispy.
Cauliflower ke lollypop is ready.
Serve with Schezuan Sauce.
July 11th, 2009
Author: Vaibhavi
Ingredients:
Par-boiled rice 2 cups
Rice 1 cup
Urad dal 2 cups
Black peppercorns 1 tsp
Cumin seeds 1 tsp
Ginger 1/2″
Asafoetida 1/4 tsp
Kadipatta leaves 8-10
Green chilly 2-3
Cashewnuts 6-8
Ghee 1 tbsp
Oil
Salt
How to make Kanchipuram Idli:
Soak both rice and dal seperately for 4 hours.
Wash and grind into a coarse batter.
Add salt and mix finely.
Keep to ferment overnight.
Next day in a small pan heat 1 tsp ghee and fry peppercorns and cumin seeds slightly.
Make fine paste and add to the idli batter.
Chop green chilly,ginger,asafoetida and kadipatta finely.
And add to the batter with cashewnuts pieces and ghee.
Again mix the batter finely.
Apply oil to idli mould and steam idli for 10-12 minutes or till done.
Serve hot with cocunut chutney.
July 6th, 2009
Author: Vaibhavi
Ingredients:
Varai rice 2 cups
Water 3 cups
Salt
How to make Varai Bhat:
In a pan put water to boil.
Clean and wash varai rice.
When water is starting to boil add washed varai rice and salt.
Cover the pan and allow to cook varai rice on low flame.
Varai bhat will be ready wiithin 5 min.
Serve hot with buttermilk.
Varai rice is mainly prepare in fasting days.
July 2nd, 2009
Author: Vaibhavi
Ingredients:
Maida 2 cups
Rava 1/2 cup
Oil
Salt
How to make Paanipuri ki puri:
In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water.
The dough should be hard.
Cover the bowl and put in a refrigerator for 2 hrs.
After 2 hrs make small balls and roll out small puris very thinly.
You may roll out big thin chapati and then cut small puris with any round shape.
Heat oil in a kadai and deep fry all puris on medium flame.
Allow to cool.
Paanipuri ki puri is ready.
Put in a plastic bag.
June 28th, 2009
Author: Vaibhavi
Ingredients:
Sprouted mung 250 gm
Onion 2
Grated coconut 2 cups
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Asafoetida 1/4 tsp
Curry leaves 4-5
Coriander leaves 1 tbsp
Sugar 1 tsp
Kokum 1-2
Oil 1 tbsp
Salt
How to make Sprouted Mung Curry:
To remove skin of sprouted mung put mung in water for 1 hr.
Wash skinless mung finely.
Chop onion and coriander leaves finely.
In a kadai heat oil and add mustard seeds.
When it starts to crackle add curry leaves and finely chopped onion.
Fry onion till transperent.
Now add red chilly powder,turmeric powder and asafoetida.
After 2-3 min add sprouted mung.
Mix finely and add 2-3 cups of water.
Cover the pan and allow to cook.
In a mixer grind a fine paste of coconut and cumin seeds.
Add salt and mix finely.
Add one cup of water to mung if necessary to cook.
Lastly add ground paste,kokum and sugar.
Mix finely and allow to cook more for 4-5 min.
Sprouted mung curry is ready.
Served with finely chopped coriander leaves.
June 20th, 2009
Author: Vaibhavi
Ingredients:
Cabbage 4 cups
Maida 1 cup
Cornflour 2 tbsp
Garlic cloves 4-5
Red chilly sauce 2-3 tsp
Red colour 1/4 tsp
Oil to fry
Salt
How to make Cabbage Munchurian Balls:
Chop cabbage and garlic finely.
In a cabbage add maida,cornflour,chopped garlic,red chilly sauce,red colour and salt.
Mix finely and add little water to make dough.
The dough should be the consistency of like bhajiya(pakode).
Heat oil in kadai and fry balls.
Cabbage munchurian balls is ready.
Serve hot with Schezuan Sauce
June 14th, 2009
Author: Vaibhavi
Ingredients:
Kashmiri red chilly 15-16
Garlic cloves 1/2 cup
White vinegar 1 cup
Sugar 2 tsp
Oil 2 tbsp
Salt
How to make Schezuan Sauce:
Soak red chilly in warm water for 1 hour.
Drain out all the water from the chillies and discard it.
In a mixer take chilly,chopped garlic,sugar and salt.
Make a fine paste using vinegar instead of water.
Heat oil in a pan to smoking point and pour the ground paste.
Mix well and allow to cool.
Put in an air-tight container and refrigerate for further use.
Schezuan Sauce is ready.
June 5th, 2009
Author: Vaibhavi
Ingredients:
Whole soyabean 500 gms
Urid dal 1 cup
Green chilly 5
Coriander leaves 1 tbsp
Kadipatta 4-5
Jeera powder 1 tsp
Red chilly powder 1 tsp
Curd 2 cups
Oil
Salt
How to make Soyabean Ke Dahiwade:
Soak urid dal and soyabeans seperately for 6 hrs.
Drain water and grind in a mixture into a coarse consistancy.
Chop green chilly,coriander leaves and kadipatta finely and add in a batter.
Add salt and mix well.
Heat the oil in kadai and fry the balls till golden brown.
Drain on paper and keep aside.
Add salt in curd and beat it finely till smooth.
Soak fried balls in curd and garnish with jeera powder and red chilly powder.
Soyabean ke dahiwade is ready.
May 28th, 2009
Author: Vaibhavi
Ingredients:
Dudhi 250 gm
Chana dal 2 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Kadipatta leaves 7-8
Ginger 1/2″
Onion 2
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Garam masala powder 1 tsp
Coriander leaves 1 tbsp
Fresh coconut 1 tbsp
Oil 2 tbsp
Salt
How to make Dudhi Chana Dal Sabji:
Soak chana dal for 30 min.
Peel and make pieces of dudhi(1″).
In a pan heat oil and add mustard seeds and cumin seeds.
After cracking add asafoetida,kadipatta and ginger.
Fry for a min and then add chopped onion and saute till it turns light brown.
Now add chana dal,red chilly powder,turmeric powder and garam masala.
Add dudhi pieces and mix finely.
Cover the pan for 2-3 min.
Now add salt and mix finely.
Cover again.
Allow to cook dudhi for 4-5 min.
Lastly add finely chopped coriander leaves and scraped coconut.
Dudhi chana dal sabji is ready.
Serve hot with roti or chapati.
May 22nd, 2009
Author: Vaibhavi
More Indian Recipes:
