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EGG CURRY

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INGREDIENTS

6 HARD BOILED EGGS 2 SMALL SIZE BOILED POTATO1/2 CUP GARAM MASALA PASTE1 MEDIUM SIZED ONIONTOMATO PURY(OPTIONAL)1 1/2 T/S TURMERIC POWDER2 T/S CHILLI POWDER1/2 T/S GARAM MASALA POWDEROIL AS REQUIRED SALT TO TASTEWATER AS REQUIRED
METHODS

HEAT A KADHAI ADD OIL & SHALLOW FRY THE HARD BOILED EGGS.NOW ADD CHOPPED ONION AND GARAM MASALA PASTE (ONION,GINGER-GARLIC,DRY RED CHILI,CINNAMON,CLOVE,STAR-ANISE,PEANUTS,TOMATO AND CASHEW AND SOME OF CUMIN. BLEND ALL TOGETHER, YOUR GARAM MASALA PASTE IS READY.)NOW ADD TURMERIC POWDER,CHILI POWDER,CORIANDER POWDER.MIX IT WELL. ADD SALT AND AGAIN MIX IT WELL.NOW ADD BOILED POTATOES AND EGGS.SLOWLY MIX IT ALL TOGETHER.NOW ADD WATER. AND SIMMER IT FOR 15 MINUTES.IF YOU WANT SOME EXTRA FRAGRANCE THEN YOU CAN ADD SOME KASURI METHI.READY TO SERVE YOUR EGG CURRY.
###LET'S SEE THIS RECIPE STEP BY STEP###
STEP 1:-
HEAT A KADHAI. NOW ADD OIL.

STEP 2:-
NOW SHALLOW FRY THE HARD BOIL EGGS ON HIGH FLAME.(IF IT STICK IN KADHAI DURING SHALLOW FRYING…

BLACK GRAPES SHAKE

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INGREDIENTS
20/30 GRAM GRAPES2 1/2 T/S SUGAR6 CASHEW IN PEACES2 ALMOND SLICED2 T/S COCONUT POWDER1 GLASS OF MILK METHOD
 TAKE A MIXER AND ADD GRAPES TO GRIND.NOW ADD SUGAR, COCONUT POWDER AND GRIND IT AGAIN.NOW ADD MILK IN IT AND GRIND AGAIN. ##LETS SEE THIS RECIPE STEP BY STEP##
STEP 1:-
ADD GRAPES TO GRIND.

STEP 2:-
ADD SUGAR IN IT.

STEP 3:-
ADD COCONUT POWDER.

STEP 4:-
GRIND IT WELL.

STEP 5:-
ADD MILK IN IT.

STEP 6:-
GRIND IT AGAIN.

STEP 7:-
SERVE IT IN A GLASS.

STEP 8:-
WITH THE TOPPING OF CASHEW AND ALMOND. YOUR BLACK GRAPE SHAKE IT READY.

COCONUT LADOO (NARIYAL KE LADOO)

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INGREDIENTS

250 GRAMS GRATED COCONUT150 GRAMS BROWN JAGGERY50 ML WATER1 T/S GHEE
METHODS

TAKE A KADHAI OR PAN & FRY THE GRATED COCONUT TILL IT BECOME LIGHT BROWN.NOW ADD SOME WATER AND JAGGARY ON HIGH FLAME COOKED TILL IT BECOME TOTALLY MELT.TAKE A THALI GREASE WITH GHEE.NOW MIX THE GRATED COCONUT AND MELTED JAGGERY.MAKE A SMALL SMALL LADOO AND CHILLED IT.SERVE IT.
###LET'S SEE THIS RECIPE STEP BY STEP###
STEP 1:-
HEAT A KADHAI ADD GRATED COCONUT.

STEP 2:-
NOW FRY IT TILL IT BECOME LITTLE GOLDEN BROWN.

STEP 3:-
MELT THE JAGGERY WITH SOME WATER.

STEP 4:-
MELT IT WELL. WHEN IT START BUBBLING.

STEP 5:-
MIX THE MELTED JAGGERY AND GRATED COCONUT.

STEP 6:-
MIX IT WELL.

STEP 7:-
GREASE A THALI WITH GHEE.

STEP 8:-
MAKE A SMALL OR BIG SIZE COCONUT LADOO OR NARIYAL KE LADOO & SERVE IT.

TILL LA LADOO (SESAME LADOO)

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INGREDIENTS

250 GRAMS SESAME SEEDS150 GRAMS BROWN JAGGERY50 ML WATER1 T/S GHEE                                         
 METHODS

TAKE A KADHAI OR PAN & TOSS THE SESAME SEEDS FOR 5 MINUTES ON LOW FLAME.NOW ADD SOME WATER AND JAGGARY ON HIGH FLAME COOKED TILL IT BECOME TOTALLY MELT.TAKE A THALI GREASE WITH GHEE.NOW MIX THE TOASTED SESAME AND MELTED JAGGERY.MAKE A SMALL SMALL LADOO AND CHILLED IT.SERVE IT.
###LET'S SEE THIS RECIPE STEP BY STEP###
STEP 1:-
HEAT A KADHAI ADD SESAME SEEDS.

STEP 2:-
TOSS IT FOR 3 MINS ON MEDIUM FLAME THEN 2 MINS ON LOW FLAME.

STEP 3:-
MELT THE JAGGERY WITH SOME WATER.

STEP 4:-
MELT IT WELL. WHEN IT START BUBBLING.

STEP 5:-
TAKE A BOWL ADD MELTED JAGGERY AND TOASTED SESAME SEEDS.
STEP 6:-
MIX IT WELL.

STEP 6:-
GREASE A THALI WITH GHEE.

STEP 7:-
MAKE A SMALL OR BIG SIZE SESAME LADOO OR TILL KA LADOO,

MUTTON CURRY

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INGREDIENTS

500 GRAMS OF BOILED MUTTON WITH MUTTON STOCK1 CUP GARAM MASALA PASTE.6 MEDIUM SIZED SLICED ONION3 ROUGHLY CHOPPED RICH TOMATO1 1/2 T/S TURMERIC POWDER2 1/2 T/S RED CHILLI POWDERWATER AS REQUIRED2 BAY LEAFSALT TO TASTEOIL AS REQUIRED
METHODS

HEAT A KADHAI. ADD OIL.ADD BAY LEAVE AND ONION. STIR IT.ADD TOMATO. AND COOKED IT FOR 5 MINUTES.NOW ADD GARAM MASALA PASTE. THEN AGAIN COOKED IT FOR 5 MINUTES.ADD TURMERIC POWDER AND CHILI POWDER,ADD SALT AND MIX IT WELL. ADD BOILED MUTTON AND MIX IT WELL.NOW ADD STOCK AND ADD SOME WATER.ADD SALT. NOW SIMMER IT ON LOW FLAME FOR 15 MINUTES TILL BECOME THICK.SERVE IT.
####LET'S SEE THIS RECIPE STEP BY STEP####
STEP 1:-
HEAT PAN.ADD OIL NOW ADD ONION AND BAY LEAF & STIR IT WELL.

STEP 2:-
ADD CHOPPED TOMATO. COOKED IT FOR 4-5 MINUTES.

STEP 3:-
NOW ADD GARAM MASALA PASTE. AND AGAIN COOKED IT FOR 5-6 MINUTES.

STEP 4:-
ADD TURMERIC POWDER & CHILLI POWDER.

STEP 5:-
MIX IT WELL.

STEP 6:-
ADD BOILED MUTTON.

STEP 7:-
ADD MUTTON STOCK.

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