Methi Paratha

Ingredients:

Methi leaves 1 bunch
Besan 2 cups
Wheat flour 3 cups
Red chilly powder 1 tsp
Ginger garlic paste 1 tbsp
Oil 2 tbsp
Ghee 2 tbsp
Salt

 

How to make Methi Paratha:

First clean the methi.take only leaves.

Cut the methi leaves. Now in methi,add besan,wheat flour,red chilly powder, ginger garlic paste,oil and salt and make dough with sufficient water.

Make paratha and fry it both side with sufficient ghee.

September 9th, 2006 Author: Vaibhavi

Green veg biryani

Ingredients:

Basmati rice 3 cups
Green peas 1 cup
Potato 1
Tomato 1
French beans 4-5
Brinjal 1
Onion 1
Oil 2 tbsp
Lemon juice 2 tsp
Khada masala
Salt

 

Green masala for veg biryani

Coriander leaves 1 bunch
Mint leaves 8-10
Ginger 2 inch
Garlic flakes 4
Green chillies 2
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Sesame seeds 1 tsp

 

How to make Green veg biryani:

Wash the rice and keep aside.

Make the fine paste of green masala with little water.

Boil 6 cups water.

Cut the vegetables.

In a pan heat the oil and put khada masala.

Now fry the rice in oil for 2-3 min.

Add all vegetables in rice and again fry for 2-3 min.

Now add green masala and salt. fry again.

Lastly pour boil water and lemon juice.

Cook green veg biryani completely.

September 7th, 2006 Author: Vaibhavi

Pineapple Sheera

Ingredients:

Rava 1 cup
Sugar 1 cup
Ghee 2 tbsp
Pineapple pieces 1 cup
Water 1 cup
Milk 1 cup
Kaju,kismis 1 tsp
Elaichi powder 1/2 tsp

 

How to make Pineapple Sheera:

First boil water and milk.

In a pan take 2 tbsp ghee and fry rava for 4-5 min.

Pour water and milk.

Now add sugar and keep on low flame for 2 min.

Lastly add pineapple pieces,kaju,kismis and elaichi powder.

Cover the pan for 2-3 min on low flame.

Pineapple sheera is ready.

September 5th, 2006 Author: Vaibhavi

My Little Brother – Vishu

Here is a pic of my little brother Vishwesh Lad a.k.a. Vishu, son of Mrs. Vaibhavi Lad. He was again and again asking me to put his photo on computer. Here it is:

Vishu

We were in Goa to attend my sister Pallavi’s wedding ceremony on 19th May 2006. At that time, I took this snap using my Sony Ericsson W800i mobile. I croped the image little to cut the date and time and reduced little image quality to cut down image size. Original size on disk was 64KB, now it’s only 32KB.

1 comment September 2nd, 2006 Author: System

Prawns Biryani

Ingredients:

Basmati rice  3 cups
Prawn 2 cups
Green peas    1cup
Onions  5
Tomato 2-3
Ginger garlic paste  2 tbsp
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Dhania jeera powder 2 tsp
Garam masala powder 1 tsp
Lemon juice  2 tsp
Tejpatta  2
Cinnamon   2
Cloves   2
Cardamom  2
Coriander leaves  1 tbsp
Cashew nuts 4-5
Oil  4 tbsp
Water 6 cups
Salt

 

How to make Prawns Biryani:

Wash rice and keep aside.

Clean prawns and apply turmeric powder,salt and keep aside for some time.

Cut onions and tomatoes in thin slices.

In a pan heat the oil.

Put the khada masala (tejpatta, cinnamon, cloves and cardamom) and fry it till release fragrance.

Now add onion slices and saute it till golden brown.

Add tomato slices and fry for 2-3 min.

When onion and tomato completely smash in oil then add ginger garlic paste.

Now add red chilly powder, turmeric powder, dhania jeera powder, garam masala powder and salt.

After 2-3 min. add basmati rice and fry.

Then add green peas and prawns.

Fry for 2-3 min and then add boil water

Allow to cook on midium flame.

Garnish with fried cashew nut and coriander leaves.

Prawns biryani is ready.

1 comment August 31st, 2006 Author: Vaibhavi

Chhole

Ingredients:

Kabuli chana 2 cups
Onions 5
Tomatoes 3-4
Chhole masala 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Ginger garlic paste 2 tbsp
Lemon juice 1 tsp
Coriander leaves 1 tbsp
Cumin seeds 1 tsp
Oil 3 tbsp
Khada masala
Salt

 

How to make Chhole:

Soak kabuli chana in water for 6-7 hours with cumin seeds, dalchini, elaichi and pepper.

Put in pressure cooker and give 3 whistles and keep on low flame for 4-5 min.

Cut onions and tomatoes in slices.

In a pan heat the oil and add tejpatta and dalchini.

Now add onions and saute it till golden brown.

Then add tomatoes and fry it for 4-5 min.

When tomato and onion mix well add ginger garlic paste and fry it till oil separates from it.

Now add chhole masala, red chilly powder, turmeric powder and salt and fry it for some time.

Then add boiled kabuli chana in it and allow to cook.

When water is absorb add lemon juice.

Garnish with coriander leaves and tomato rings.

August 28th, 2006 Author: Vaibhavi

Green Salad

Ingredients:

Cabbage 1
Cucumber 1
Onion 1
Sprouted, boiled moong 1/2 bowl
Coriander leaves 2 tsp
Shev 1/4 bowl
Lemon juice 1 tsp
Green chilly 1
Salt

 

How to make Green Salad:

Chop cabbage, cucumber, green chilly and onion finely. Mix all

Add moong with coriander leaves and salt to the mixture.

Add lemon juice all over to the mixture and garnish it with shev.

Green salad is ready to eat.

August 24th, 2006 Author: Vaibhavi

Non-veg Stuffed Karela

Ingredients:

Karela 4
Prawns 1 cup
Onions 3
Ginger 1 inch
Turmeric powder 1 tsp
Tamarind pulp 1 tsp
Garlic 5 pods
Cumin seeds 1 tsp
Cloves 6
Red chillies 4-5
Cinnamon 1 inch
Vinegar 2 tsp
Sugar 2 tsp
Carrots 2
French beans 10
Tomatoes 2
Potatoes 2
Oil
Salt

 

How to make Non-veg Stuffed Karela:

Clean and wash prawns.

Apply salt and keep aside.

Wash and scrape all karelas.

Boil with little salt.

Remove the seeds and keep aside.

Now make the paste of chillies, garlic, ginger, turmeric powder, 1 onion, cumin seeds,cinnamon, cloves and tamarind with vinegar.

Add sugar and salt.

Cut vegetables like carrots, French beans and potato into small pieces.

In a pan heat oil and add chopped onions and tomatoes and fry it slightly brown.

Add prawns and fry for 4-5 minutes on slow gas.

Add chopped vegetables and cook for another 4-5 minutes.

Now add ground masala .

Cook for few minutes.

Stuffing is ready.

Now stuff the karelas.

And keep on very low flame with little oil till brown.

Non-veg Stuffed Karela is ready.

August 23rd, 2006 Author: Vaibhavi


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