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RECIPES OF INDIA
More >>>>>> Mattar Paneer 1 cup paneer-cut in squares 1 cup shelled peas 3 nos tomatoes 1 no onion 2 t.sp. coriander powder 1 t.sp. chilly powder 1/2 t.sp haldi powder a few coriander leaves a small piece ginger - chopped finely 1/4 cup oil salt to taste To prepare paneer, boil 1 litre of milk, add juice of 1 lime and stir. When the milk curdles, strain through muslin and put the paneer under a weight, so that it becomes flat. Cut into squares. Heat oil in a pan, fry paneer till they are brown. Remove and keep aside. Now fry masala and tomatoes, and add te peas and salt and cook. when peas are soft add paneer. Mix well and garnish with coriander leaves.
Moong Dal And Spinach 1 bunch spinach 2 tb.sp. moong dal 2 nos green chillies 1 no onion 1/2" piece ginger 1/2 t.sp. haldi powder 1/2 cup curds Cook dal till it becomes a pulp. Cut spinach finely and cook and mix with the moong pulp. Fry the green masala in oil, and haldi powder and add the spinach mixture. Lastly, add curds and salt. Serve hot with boiled rice. Vegetable Pulao 2 cups basmati rice - wash, soak and drain 2 cups grated vegetables 2 nos onion - sliced 1 tb.sp garam masala 1/2 cup ghee 1 tb.sp nuts 1 tb.sp raisins juice of 1 lime yellow colouring salt to taste In a deep pan, heat oil and fry the onion to a golden brown color. Now fry nuts and raisins. drain and keep aside. Fry the garm masala nad rice and fry for 2 minutes. Add 6 cups of hot water and salt and cook on low fire till water is dry. Bake the rice in an oven in low temperature for 10-15 minutes. Garnish with fried ingredients. Pumpkin Salad 1/4 kg pumpkin 2 nos green chillies 1 nos onion 1" piece ginger A few coriander leaves 1 cup sour curds Salt to taste Grate the pumpkin and fry in a thava for 3 minutes using very little oil. Mix salt, green masala and beaten curds. Serve cold. Pumpkin Raitha 1 cup pumpkin(diced) 1 cup curds 1 t.sp chilly powder a little jeera powder a little hing powder salt to taste Boil pumpkin and mash. Beat up curds and mix all the ingredients together. Serve cold. If dedired, temper with mustard seeds and curry leaves. Nan 1/4 kg maida 1 t.sp. baking powder 1 no egg 1/4 cup milk 1 tb.sp. curds 1 tb.sp. sugar salt to taste water to mix Sieve maida and baking powder and salt. Add the rest of the ingredients and mix into a somooth dough. Divide into even shaped balls. Brush with a little melted butter and rest for 1/2 an hour. Shape the balls to thick chapathis and bake in a tandoor. Leaf Cakes 1 cup wheat flour 1 cup grated coconut salt to taste water to mix a few pieces of banana leaves Make a soft dough of the above ingredients and divide into balls flatten each ball on the banana leaves, wetting the fingers with water off and on. Arrange one over the other and steam. Top ^ Next >>>>>> |
RECIPES
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