Place the cut jackfruit pieces into boiling salted water and cook till soft. Drain the water. Cook the finely chopped onions in 1/2 cup of pure ghee over a medium flame till soft and pink. Add the All-spice or Bay leaves and then lower the flame and add all ..

GETTING READY (1) Soak tamarind in a little water for a minimum of 1 hour or overnight. Squeeze out the pulp and discard the fiber. (2) Clean fish and cut into darne (3) Rub turmeric, salt and red chilli on the fish pieces. (4) In a dry frying pan, broil ..

GETTING READY 1) Take the beef and carve into 1 1/2-inch cubes. 2) Remove the peel of the garlic. 3) Reduce half the jalapeno into mince form and cut the other half into rings. 4) With the help of a mortar, mash the garlic with the minced jalapeno, 1 ..

Luchi is a type of puffed bread and it is very popular to all Bengali people. Basically, it is a breakfast item served with spicy potato curry, Bengal gram lentil or spicy chicken. However, you can also serve it with fruit jam or honey. In many of the Bengali ..

As shown in the

Caribbean Mutton Curry is a simple mutton curry with a scrumptious taste. The mutton is cooked gently so that the spices are nicely blended into the mutton and is tender enough. The Caribbean Mutton Curry tastes wonderful with hot cooked rice. Try out and ..

Wash and cut meat into cubes. Roast curry powder until dark, over low heat. Add chilli powder and desiccated coconut and stir fry for half a minute. Put shallots, ginger, garlic and roasted curry powder mixture in a blender with a little water. Blend until ..

Mutton Kofta Curry is delicious dish made from mutton, curd and spice blend. Especially great for marriage, parties and Holi.

GETTING READY 1) Make ginger, garlic and chillies paste. Add salt and turmeric and to it and marinate mutton for about an hour. 2) Lightly roast coconut and big onion until red and then make a paste with poppy seeds and whole spices. MAKING 3) In a large ..

Cut mutton into cubes. Heat oil or ghee in a saucepan and add crushed garlic and finely chopped onion. Saute until onion starts to colour. Add curry powder. Stir well and saute a few minutes. Add meat and tomato paste, or chopped tomatoes, salt and lemon ..

Pressure cook the mutton with the ingredients mention under For Cooking mutton for 5 to 6 whistles with water. Fry well all the ingredients under For Grinding and grind that for bit smooth paste .keep Kadai on a gas pour 2tsp oil when it is hot add chopped ..

1. Cut mutton into 2.5 cm. (1") pieces with the bones. Clean. 2. Grind to a fine paste the coriander, peppercorns, turmeric, red onions (first lot) and garlic. 3. Slit green chiilles, slice ginger and sec-ond lot of onions. 4. Heat oil. Add mustard seeds; ..

1. Clean and cut mutton into 2.5 cm. (1") pieces. 2. Grind together the spices, cashewnuts and coconut. 3. Slice onion. Heat oil. Fry onion till crisp brown. 4. Add spices and fry for 2 to 3 minutes longer. 5. Add mutton. Fry for a further 5 minutes. Add ..

A spicy and very very tasty,a very Maharashtrian Mutton curry preparation. You will find this cooking very often of weekends in non-veggie marathi houses. It tastes even better as it gets

GETTING READY 1) If using saffron strands then soak it in 1 tablespoon hot water for 5 minutes and then crush it. 2) Soak tamarind and make pulp. 3) Make a paste of grated coconut, chillies, cumin, coriander and poppy seeds. 4) Make a paste of ginger and ..

This is one of the most famous dishes that originated in India. A favourite among meat lovers, the mutton is simmered in a spicy gravy and the meat remains soft and juicy on the inside. If you want the authentic taste, then please don't compromise on the ..

1. Wash and clean the mutton. Cut into medium-size pieces. 2. Grind items 2 to 8 with vinegar into a paste. 3. Heat oil, saute sliced onions and add chopped tomatoes. Fry well and add the ground paste. 4. Fry on low flame till the oil rises to the surface. ..

1. Wash and cut up the meat. 2. Wash, peel and cut the potatoes. 3. Slice onions, peel and slice half the garlic and ginger. 4. Soak tamarind. 5. Grind remaining half of garlic and ginger. 6. Heat fat. Fry onions, sliced garlic, ginger and whole chillies. 7. ..

1. Slightly fry all ingredients from coriander to peppercorns (each separately) except ginger and garlic. 2. Then grind all including the raw garlic and ginger together to a paste. 3. Fry mutton in 50 ml. of oil (slightly raw) and keep aside. 4. Then in 50 ..

1. Clean and cut meat. Peel and cut potatoes. 2. Slice ginger and half the onion; slit green chillies. 3. Roast and grind coriander, red chillies, turmeric and garlic. 4. Grate coconut and make. 3 extractions of coconut milk. The first extract must be thick, ..

Very simple and easy way to cook those tasty mutton

koifta Mutton Curry has an imposing taste. The kashmiri red chilli powder, with methi leaves gives the koifta Mutton Curry a flaming taste. Must catch

GETTING READY 1) Make tamarind pulp. 2) Make a paste of ginger, garlic, onions, chillies, nuts, poppy and sesame seeds and coconut. MAKING 3) Make a smooth paste of all the kofta ingredients except for the egg. 4) Add egg to the paste and knead it. Make ..

Pass the coriander seeds, two of the onions and the garlic through a mincer (grinder), then mix to a paste with the almonds, adding salt to taste. Spread this paste over the meat and leave it to marinate for 2 hours. Heat the ghee or butter in a large ..

1. Wash meat. Remove membranes and bones. 2. Mince meat. 3. Wash and boil gram. 4. Grind together cooked gram, cinnamon, cloves, ginger, green chillies and meat. 5. Add salt, chopped coriander leaves and beaten egg. 6. Form into even sized balls with wet ..

1. Wipe the lamb with a clean, damp cloth and cut in 1-inch squares. Sprinkle the meat with the salt and pepper. 2. Brown meat lightly in a heavy frying pan, using half the drippings or other fat for the purpose. Remove to an enamel or glass kettle, add the ..

Heat oil in a pan and fry onions till brown. Add a little water and cook till onions are mushy and water has evaporated. Add ground spices and fry for 3-4 minutes, adding a little water if necessary. Add meat or chicken and saute till well browned. Add water ..

Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 3 to 4 whistles.and heat the oil in the kadai splutter Cloves,bay leaves & cinnamon,Then,add the chopped onion & when the onion is half done add the ginger-garlic paste fry for ..

Wipe meat with a damp paper towel and cut into 1-inch pieces. Season with the salt and pepper, and rub in onion and curry powder. Let stand for 1 hour. Heat oil, add meat, and brown on all sides. Add the water, cover, bring to boil, and simmer until meat is ..

Rub round the inside of the fondue pot with a cut clove of garlic. Put in the wine and lemon juice and heat over a low flame. Add the cheese gradually, stirring all the time and using a figure of eight motion. Mix the corn flour and curry powder together

1. Peel and cut potatoes and pumpkin into 2.5 cm. (1") cubes. Cut brinjals into even-sized pieces. Shell peas. 2. Heat fat. Fry red chillies broken into small pieces, and slit green chillies, mixed spices and curry leaves. Add vegetables and saute. 3. Add ..

GETTING READY 1) Preheat the oven to 375°F. MAKING 2) In a small saucepan, heat the margarine over a medium heat until bubbly and hot, stir in rest of the ingredients except chicken, stirring constantly and cook until the mixture is thick and smooth. 3) In ..

Peel the ridge gourd and salt it lightly and allow the water to drain by placing it in a sieve for 30 minutes. Squeeze the water from the gourd by hand and mix it with the finely chopped red pumpkin in a large bowl. Add the ground masala and the sour lime ..

Collect all the cleaned and chopped vegetables in a tray. Place a large flat bottomed pan on the stove. Clean and chop the spring onions till six inches above their roots. Add the oil and place over a medium flame. Add the curry leaves and cook the onions ..

Cut and boil the spinach with one chopped onion. Grind to a paste, adding a few drops of green coloring. Heat the ghee and brown the meat in it, stirring briskly. Add the remaining onions, coriander powder, caraway seed and cardamom powder, garlic, chillies, ..

Would you like to try simple Fish Curry at home? This recipe is just the way it is prepared in Indian homes. It is a traditional Fish Curry recipe from Bengali Cuisine. Fish Curry is a delicious Indian Curry.It is included as a main dish in Indian lunch and ..

Simple and aromatic recipe for mutton. Uses no

A tasty manglorian recipe that can be made quick and easy. You can also use the same masalas for chicken if not

GETTING READY 1) Make a paste of chillies, garlic and ginger. 2) Coat mutton with turmeric and salt and keep it aside. 3) Lightly roast onions, coconut, cardamoms, anise and coriander seeds. Make a paste of these spices. MAKING 4) Take a wok and heat oil. ..

MAKING 1) Make tamarind pulp. 2) Take a wok or a pan and roast coconut, coriander, poppy and cumin seeds, chillies and peppercorns. 3) Grind the spices along with peanuts and grams. 4) In a wok, heat ghee and fry onions until golden brown. 5) Add mutton ..

GETTING READY 1) Make a paste big onion, coconut, ginger, garlic and chillies. Mix it with curd, salt and powdered spices. 2) Marinate mutton in this mixture and leave aside for an hour. 3) Lightly fry baby onions and potatoes. MAKING 4) Take a wok and ..

GETTING READY 1) Make a fine paste of onion, ginger and garlic. 2) Add salt to curd and add mutton to it. Keep aside for an hour. 3) Steam pumpkin and mash it. MAKING 4) Take a wok and heat oil. Fry onions in it until golden brown. 5) Add all the spices ..

Mutton Dopiaza is delicious dish made from mutton, curd and spice blend. Especially great for marriage, parties and Holi.

Are you looking for simple way to make Mutton Chops? This recipe is perfect for you.This recipe is loved by my family. Mutton Chops is a delicious non-vegetarian Indian dish. . This recipe is a good option for holiday cooking. I tried this Mutton Chops ..

1. Cut the mutton into medium-size pieces. Trim away the excess fat and wash well. 2. Cook the mutton with 1 cup hot water and ingredients 3 to 6. Cover with a deep lid containing water on top. Reduce heat and cook at a gentle simmer till the mutton is tender ..

Heat the oil in a pan,add ingedients 8 to 15.After just little frying add Mutton.Stirr till the water from Mutton comes out,in high flame.Then add ginger,garlic and onion pastes.After stirring a little,add curd,Posto and Cashew Nut paste.Add Salt.Add Water ..

1. Wash and clean the mutton. Cook on low fire with salt and 1/2 cup water. Drain the mutton and reserve a cup of stock. 2. Heat oil in a skillet, add chopped onion and fry till well browned. 3. Add garlic and ginger paste and fry to a golden colour. 4. Mix ..

GETTING READY 1.Soak the haricot beans in sufficient cold water overnight. 2.Cook the beans by adding salt and water until soft. 3.Wash the meat and vegetables and cut them finely. MAKING 4.Heat the fat until hazy. 5.Put meat in it and fry until ..

Mutton soaked in spicy green masala and fried to a thick spicy gravy.

The preparation is unique, and if you follow the steps then you will be licking your fingers after you are

1. Marinate meat in mixture of vinegar, garlic, ginger and salt in refrigerator for at least 4hrs. 2. Place marinated meat on tray, lined with foil. Brown meat on top in grill (this helps to seal juices). Keep aside. 3. Heat oil in large saucepan, saute onion ..

MAKING 1) Make a paste of onions, ginger, garlic and chillies. Coat mutton with this paste. Leave it for 15 minutes. 2) In a wok, heat oil and fry mutton until it is brown in color. 3) Add all the spices, salt, thin coconut milk and cashews and cover to ..

GETTING READY 1) Take a wok ad heat some ghee. Roast coconut, poppy seeds and all the whole spices until fragrant and then make a fine paste. 2) Make a paste of garlic, ginger and chillies. 3) Marinate mutton with salt and turmeric and leave it for 30 ..

1. Soak the meat in cold water for 1 hour. Place in a large saucepan or boiler and cover with water, bring to the boil and simmer for 25 minutes per pound (25 minutes per 500 g). 2. Allow the leg to cool in the liquid. Mix the brown sugar, mustard and fruit ..

Heat ghee. Fry onion till golden brown. Add masala and salt. Fry for 5 mins adding 1 tbs water every few mins as you fry, to prevent masala sticking to pan. Add meat and continue to fry till well-browned and ghee surfaces to the top. Add lemon juice off the ..

Mix meat with ground masala and onions, and keep for 15 mins. Put pan on fire. Add ghee and salt and 1 1/2 cups hot water. Simmer covered till 1/2 done. Uncover pan and fry well till dry. Add in tomato and 1/2 cup water and simmer till meat is tender and ..

Very rich and delicious mughlai dish which gets ready with minimal preparation and tastes just fabulous.

A very chops watering

This Mutton Fry recipe is loved by my family. Mutton Fry is a very popular Indian appetizer. It goes well with chutney, but it can also be eaten with tomato sauce. Try and enjoy this mutton fry

Ilish Bhapa or Steamed Hilsa is a traditional dish of Bengal. Hilsa is a favorite fish for almost every Bengali person. This specialty cuisine is prepared with mustard paste. The hot and spicy taste of this dish completely depends on the type of mustard you ..

Machher Matha Diye Mug Daal (Lentil with Fish Head) is a very popular Bengali recipe, which is served mainly on festive days or in any family get-together. The recipe tastes best with the fish head of Rohu fish. As for the lentil, use small sized split moong ..

I think it is the perfect dish encapsulating all tastes described in ayurveda. What gives it its unique taste is the medley of vegetables cooked together. It always has bittergourd, eggplant, plantain and then you can add the seasonal

add oil to hot pan ,add whole spices,cuminand chopped onion cook till they are slightly brown at the edges add salt ,add turmeric ,ginger garlic paste ,when cooked add cleaned lamb peices and cook add chilli pdr coriandr powder , cumin pdr mix ..

Shahl Koifta Curry has a fiery taste. The coocnut milk and green chilli gives the Shahl Koifta Curry a royal taste.

Keema kofts acurry is indian preparation of meatballs in a curry base. Prepared with ground or minced mutton the koftas or meatballs are made with eggs, meat, bread along with spices like garam masala, chili powder and cooked in a gravy of tomato puree and ..

Sukto is a unique Bengali preparation, which includes karela or bitter gourd. Different types of vegetables are used in this dish and that is why, it is very nutritious too. The most essential vegetables used in Sukto are, bitter gourd, eggplant, papaya, ..

Would you like to try simple fish masala at home? This recipe is just the way it is prepared in Indian homes. It is a traditional recipe from Bengali Cuisine. Fish Masala is a delicious Indian Curry.It is included as a main dish in Indian lunch and dinner ..

THIS IS A BENGALI DELICACY FROM EAST BENGAL ( NOW BANGLADESH ). YOU CAN PREPARE THIS WITH BHETKI FILLET, HILSA, & OTHER FISH. GOES WELL WITH STEAMED

My family loves this Channa Dalna Recipe. It is a simple and easy vegetable recipe. This dish is very popular in Bihar and Bengal. It is generally eaten during Lunch. Channa Dalna goes well with paratha, but it can also be eaten with rice . You will love this ..

Melt the butter, and slice the onion into it with a sprinkling of the parsley. Cook until light brown. Now add the curry powder, the chutney and the stock. Stir well and cook for a few minutes. Thicken this with the flour, add the slices of meat, and cook for ..

1. Mince the mutton. 2. Boil and mash the potatoes. 3. Chop onions, green chillies and ginger fine. Heat a small quantity of fat. Saute onions, green chillies, ginger and curry leaves. 4. Add potatoes, minced meat, pepper and salt. 5. Mix well, remove. The ..

Mutton Cutlet has a fine taste. Mutton Cutlet gets its taste from mutton mixed with potatoes and eggs, flavored with meat masala. Mutton Cutlet is cherished by many mutton

* Cut the mutton in small pieces and pressure cook it 2 cups of water, with a pinch turmeric powder and a drop of oil for 3 whistles. * If you don't have kulambu powder then you can fry the other said powders lightly without any oil and use that instead of ..

1. Take a heavy bottomed pan or dekchi. Pour in the oil, add the chopped onions and fry till golden brown. 2. Marinate the mutton in salt and ginger-garlic paste. 3. Grind all the spices and dried coconut in 1/4 cup vinegar. If necessary add water. 4. When ..

Mutton do piaza is an indian preparation of mutton with onions. Cooked in a microwave, the mutton do piaza is flavorful and savory and is has a curd base curry spiced with garlic, coriander, bay leaves, green cardamon, cumin and

Grind red chillies, ginger, garlic and all but 10 cashewnuts to a paste. Fry the remaining cashewnuts to a gold-er colour. Pound together all the spices coarsely. Heat 6 tblsps of ghee and fry the onions till soft. Add the spices, groundnut cashewnut paste, ..

Mutton sukka is very spicy, hot and tasty dish. Done quicky,

Cut the meat (goat, lamb or mutton) into serving pieces. Pan-fry and use a pan that can be transferred to the oven. Add curry powder and green garlic, onions, carrots (cut into small pieces) and saute for a few more minutes on a low heat. Remove the ..

1. Heat oil in a pressure cooker, add cloves, cinnamon, onions, garlic, ginger, curry-leaves, red chillies and saunf and fry. 2. When onions turn a light brown, add mutton along with the salt and fry well. 3. Add water and cook under pressure till tender. 4. ..

1. Clean and cut mutton into 2.5 cm. cubes. Peel and dice potatoes. Wash, but keep double beans whole. 2. Roast and powder coriander, red chillies, turmeric and cumin. 3. Peel and grind ginger and garlic to a smooth paste. 4. Chop onions. 5. Put the mutton ..

Mutton cooked in spices and mixed in flavored basmati rice. The combination is

This Asian recipe for meat is cooked with some nice flavors or spices and potaotes. It is a good recipe to learn.

Mutton preparation with plenty of onions. A North Indian Favorite

'Gosht' means meat of the Lamb/Mutton. Kofta's implies spicy deep-fried balls and Korma is thick gravy. This Meatballs Korma is an absolutely delicious

Stuffed Large Cucumber With Aromatic Filling has a great aroma. The curry leaves and chilli powder gives the Stuffed Large Cucumber With Aromatic Filling a mouth watering taste. Must catch

Gosht Nihari, a gift of Awadhs to Delhi cuisine. A hearty meal is the gosht nihari, a fantastic blend of meat with aromatic spices. There are other Pakistani versions which are equally succulent. Also the nihari was traditionally made with beef, and the bones ..

This chicken curry is spicy,rich and very tasty. Try and

Mix all ingredients and grind to a smooth paste without adding water. Mix in the eggs. Make small lemon-sized dumpling of the dough. Heat oil till medium-hot and fry till golden in colour. Dry on paper. Serve

Dry Minced Meat is simply yumlogical. The coconut milk mixed with chilli powder gives the Dry Minced Meat a two dimensional taste.

Keema matar or keema muttar is a preparaton of mutton with peas. Spicy and filling, the keema matar curry can be served with rice or pulao and is flavord with garam masala, coriander powder, red chilies, cumin, ginger and garlic. This recipe for keema matar ..

Wash and clean the meat and the pieces should be cut into curry piece. Marinate the meat for 3-4 hours in onion paste, ginger-garlic-green chilli paste, chopped coriander, mint leaves, yoghurt, tomatoes and salt. Keep aside. Wash and soak rice for 20-25 ..

Mouth watering recipe from bengal's classic kitchen........ a must eat item for bengalis and sea food lovers across the globe

1. Clean and cut mutton into even pieces. 2. Peel and slice garlic, ginger and onions. 3. Crush garlic and steep in a little water for 15 minutes. 4. Pour this water over the mutton and let it stand for half an hour. 5. Heat fat. Add sliced onions, mutton ..

1. Grind all the masalas to a soft paste with half a cup of water. Grind the almonds separately on a mortar. 2. Cook the meat with salt and four cups of water in a pressure cooker till tender. Keep mutton pieces and the soup in separate vessels. 3. Heat half ..

1. Partially boil chicken, mutton and beef and use stock for rice. 2. Cut the different boiled meats and pork into small pieces. 3. Put into pan with turmeric, ground masala, ginger, garlic, cinnamon, fenugreek, half the onions, curry leaves, coconut milk. 4. ..

1. Cut mutton into neat pieces. Add all the first lot of ingredients and boil till meat is tender. 2. Roast and grind red chillies. Grind coriander, fennel, cumin and peppercorns. 3. Roast Bengal gram and grind well. 4. Mix all the ingredients with the ..

Potato cooked with tomatoes and onions in an authentic Bengali style. Easy to prepare and tastes very

Steam cook the vegetables and allow them to cool. Pat them with a paper towel to remove excess water. Add cornstarch, bread crumbs, salt and 1/2 tsp red chilli powder to the vegetables. Mash with hands and make small balls and deep fry in hot oil till golden. ..

MAKING 1)In a wide bowl, add in the maida flour. 2)Pour in 2 tablespoons of oil and water to make a pliable dough. 3)Cover the dough with a moist cloth and let it stand for 10 to 15 minutes. 4)In a saucepan, cook the mutton keema with 1/2 tsp salt, ..

Cut fish into bite-sized squares. Sprinkle with salt and allow to stand for a minute. Heat 1 tablespoon of the ghee in a heavy frying pan, and fry the fish on both sides until golden. Remove from pan and set aside. Add remaining ghee to pan, and heat. Add ..

In a cooker put oil when it is hot. Add mashed garlic and onion and fry till it changes to brown colour. Add methi leaves and fry till raw smell goes. and becomes mashy. Add tomato,haldi and fry till it become mashy. Now add mutton and fry till water is dry. ..

Soak bread crumbs in milk. Drain off milk and reserve (about 1/2 cup); set crumbs aside. Cook onions and apple in heated butter in a large skillet until just tender, stirring occasionally. Mix in curry powder, sugar, raisins, and almonds. Blend in 1 egg, ..

1. Boil whole meat with salt and a few slices of ginger till tender. 2. Cut meat into even sized squares. 3. Cut ginger, garlic and green chillies into round slices and chop onions. 4. Crush part of the ginger and garlic and soak in water. 5. Thread ginger, ..

Cut lamb into neat, small pieces and trim off any fat. Heat oil or ghee in a heavy saucepan and saute meat, onion and garlic over a low heat. Stir in the curry powder and cook for 5 minutes then return meat to pan and cook for a further 10 minutes. Add ..

Cut lamb into 1 in. cubes. Combine all spices, seasonings, finely chopped onion, finely chopped ginger, crushed garlic and yoghurt. Place meat in this marinade, leave several hours. Heat butter, fry sliced onion until golden; remove, reserve for garnish. ..

This spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.

Chicken Kofta goes well with Naan or Steamed Rice.

MAKING 1) In a saucepan add water and cover the meat with sufficient water. 2) Add salt, cardamoms, cinnamon, and cloves. Simmer for one hour. 3) Take off meat from stock and reserve stock. 4) Cut meats into small pieces. 5) Add all the spice ingredients ..

Lamb Curry is my favorite with a bowl of rice! You can also have it with noodles or bread! Just try it out and let me know your choice. I am

This Kurma Curry is a desire. Make this a part of your weekend menu with rice and your family won't stop praising you forever ! Just try this Kurma Curry and let me know if I was wrong

Heat 3 tbs oil in a pressure cooker vessel. Add shahijeera and allow them to sizzle. Add cardamom, cloves and cinnamon sticks. Add chopped onions and turmeric powder and saute until onions begin become translucent. Add green chillies, tomatoes, salt and ..

Pra Raam Long Song - There is a very interesting story behind this recipe. King Rama had a pool in which he loved to swim. This beef in a creamy sauce, surrounded by freshly cooked greens is supposed to represent his bathing paradise.

Wash the masoor, add 2 teacups of water, the whole onions and cook in a pressure cooker. Heat the ghee in a vessel and fry the sliced onions for 3 minutes. Add the paste and fry for 3 to 4 minutes. Add the cooked masoor and salt. After 5 minutes, add the ..

GETTING READY 1) Cut the meat into neat pieces. 2) Peel and slice the potatoes and onions in 1/4 inch thick pieces. MAKING 3) Take a casserole with alternate layers of meat, onions and potato. Sprinkle salt and pepper over each layer and end with a layer of ..

Pakku ! Aha ! I love this simply irresitib le mutton curry with rice or the more regional selroti ! I strongly recommend this Pakku. Take my advice for a great meat treat and let me know if you find my choice right for you

PRAWN MARINATED WITH MUSTARD & STEAMED INSIDE GREEN COCONUT. BENGALI DELICACY.

simply unique & non

Authentic Bengali vegetarian dish prepared using a mix of 5

Fish cooked in yogurt and spices, authentic Bengali

Enjoy this recipe of turnips with meat made with hot spices cooked in Pakistani style. Easy and simple recipe.

Heat oil. Put in the whole spices, red chillies, ginger, garlic, onions. Fry together for 5 mins. Put in the mutton and pounded masala. Fry for a minute. Add 2 cups hot water. Cover and simmer till meat is tender. Remove lid and cook for 10 mins after adding ..

Spicy Badami Gosth cooked with cashew nuts and serve with hot rice or Yakhni

TENDER CHUNKS OF LAMB COOKED IN ONION TAMATO AND FRESH MINT WITH INDIAN SPICES.

Of all the dishes in the Chettinad style who are famous for their kuzhambu's -- a type of indian sambhar, and one such recipe is the Spicy Egg Gravy also called as Muttai Kara

Authentic Pav Bhaji Recipe

Core and pare the apples. Skin the onions. Cut apples and onions into 8 slices, and trim the bacon and the lamb or mutton pieces to fit exactly about 2 inches across. Sprinkle the meat with a little curry powder, ground ginger and salt. Thread your pieces, as ..

It's Healthy and Delicious dish made from

Rogan Josh has the merit of being a dish for royal families. It was originated from Mughal families who treated this dish as a specialty and gave much attention to its preparation.

Minced Meat is too simple a name for this meat and vegetables dish rich in seasonings and spices. I love this very tasty mutton preparation with my rice for lunch . Try this minced meat out and let me know what you like it with.

Lamb Korma, a classic Indian Non-vegetarian Dish is tender pieces of lamb cooked in thick tomato gravy. The flavor of this dish is further enhanced by using Mint and Cilantro and squeezing a dash of lime just before serving. Lamb Korma is a great ..

GETTING READY 1)Make a paste of the ingredients in section A and marinate for an hour. 2)In a bowl, beat together cream and saffron. MAKING 3)In a deep saucepan, heat ghee and sauté onion until golden. Remove half onion and keep it for later use. 4)Then, ..

The popular Roganjosh recipe simplified for you. An easy step-by step guide to making the delicious Indian lamb curry that is a favorite with most foodies. It goes well with any of the Indian breads and even

a mouth melting delicacy of mutton

Keema Kofta has a fine taste. Keema Kofta gets its taste from mince mutton cooked by spice flavored gravy. Keema Kofta is loved by many people around the

Cut the meat into generous bite-sized pieces. Heat the oil and butter in a large saucepan or flameproof casserole and brown the meat on all sides. Work in batches in order that the pan temperature doesn't drop too low otherwise you will be stewing the meat ..

This is a traditional Bengali side dish which can be had with chapatti or

A great preparation for Bengali events. Especially great for marriage, parties and Holi.

The best combination for this gravy is Chicken/Mutton Biriyani. This is one thing that I miss. When we have a get together this will be a sure dish in the

1. Wash and clean the meat. Cut into medium-size pieces. 2. Grind into a paste ingredients 2 to 10. 3. Cook the meat, adding the ground paste and ingredients 11 to 18. After the meat is tender and coated with a little gravy, remove from fire. 4. Heat oil, ..

1. Cut the meat into 1 inch (2 1/2 cm) cubes and place in a dish, add the salt and pepper and herbs and cover with the vodka, oil and lemon juice. 2. Marinate the meat for 4 hours, turning regularly. 3. Cut the slices into three pieces and roll up. 4. Place ..

GETTING READY 1) In a wide saucepan, place the chopped shallots and add wine; cook to reduce in volume by more than 1 1/2 and set aside to cool. 2) Cream the shallot- wine mixture with the butter. 3) Also cream in the lemon juice, salt, pepper, parsley ..

GETTING READY 1) In a wide saucepan, place the chopped shallots and add wine; cook to reduce in volume by more than 1 1/2 and set aside to cool. 2) Cream the shallot- wine mixture with the butter. 3) Also cream in the lemon juice, salt, pepper, parsley ..

In hot oil, fry onions golden. Add ground masala and salt and fry till oil surfaces to the top, adding 1 tbs hot water at a time as you fry it reddish brown. Add in meat, green chillies and garlic flakes. Fry for 3-4 mins. Add 2 1/2 cups hot water. Cover and ..

Heat 4 tbs ghee. Fry leg well on all sides till browned. Add 3 cups hot water. Cover and cook till tender. Heat two tbs ghee. Add onion and fry till light brown. Add in chilli, salt, garlic and ginger. Fry 2-3 mins., add tomatoes. When it boils, put in the ..

GETTING READY 1)Chop off the top of each capsicum. Keep aside the tops. 2)Scoop out the inside and keep it aside for later use. MAKING 3)In a wok, heat ghee and fry onion until golden. 4)Add the ingredients, one at a time along with the insides of capsicum. ..

When only a small portion of meat is available in your refrigerator and you have no clue how to use it, Kheema Cauliflower dish comes in handy since it is easy to make and tasty to eat.

Keema Matar is delicious dish made from mutton, curd and spice blend. Especially great for marriage, parties and Holi.

Kosha Manksho is delicious dish made from mutton, curd and spice blend. Especially great for marriage, parties and Holi.

recipe is called very good if you use both poultry & lamb. the texture makes you think if it is meat or cheese.

If you thought making paneer at home (Indian cheese) was tough, here is a step by step guide to making flavored paneer. You can now make your own paneer and cook all the delicious dishes Indian dishes you always wanted to.

* In a big pan pour 4 cups water and after it starts boiling, stop the stove and put the soya chunks in it. Leave it for 3 mins. Drain the water and squeeze all the water from the soya. Be careful since it will be very hot. So cool it a little and squeeze. Do ..

chicken biryani is the most popular Indian rice dish

Begin with the rice. Wash it well and then soak it. Take the sliced onions and fry them till they turn golden brown in color. Put some water in the saffron and let it soak. Take ginger, red chilies, garlic and almonds and grind them together. Add this to some ..

1. Clean and cut the mutton into small pieces. 2. Add stock and let it simmer till meat is tender. 3. Roast and powder coriander, fennel, and cumin and add along with turmeric, fenugreek, half the onion, garlic, ginger, cinnamon, curry leaves, tomatoes and ..

1. Wash the mutton thoroughly and marinate in salt and ginger-garlic paste. Wash the masoor. Place both into a pressure cooker with 6 cups of water along with the green chillies, turmeric and chilli powders. Cook till the mutton is soft and tender. 2. Place ..

Non Vegetarian Mulligatawny Soup has a great taste. The blend of curry leaves, garlic, ginger, coriander, cummin, turmeric, chilli and garam masala powder gives the Non Vegetarian Mulligatawny Soup a different taste. One should try the Non Vegetarian ..

MAKING 1)In a pan, cook Maggi Noodles for 2 minutes without the Tastemaker. 2)Remove noodles from heat, rinse with water. 3)Mix it with 1 tablespoon of oil and set aside. 4)In a saucepan, boil dal and mutton together with the four Maggi Noodles Tastemakers ..

Joint the chicken, put the backbone, giblets, bones and trimmings and stock (or water and the mutton cut into small pieces) into a saucepan; add outside layers of Spanish onions, carrot, mace and peppercorns. Simmer gently 2-3 hr., strain. Dice remainder of ..

Wash the rice and dry well. Powder the rice. Cook the rice flour with 100 ml water till it becomes a soft mass. Add salt Make small balls of this dough and squeeze through a string hopper press (similar to the jalebi sev press, use the disc with finest holes) ..

The Mulligatawny Soup is one of the best mutton and vegetable soups that I've ever had! Try the Mulligatawny Soup yourself and let me know if you agree with

Boil water,add salt & ghee.sprinkle one tbsp ragi flour.wait for a second. Add rest of the ragi flour and simmer for 10 minutes. Mix well with a wooden spoon or a laddle(back side) to avoid lumps.(no lumps at all) When still hot, with wet hands, make orange ..

1. Wash the meat and potatoes well and place them along with two teaspoons coarse salt and four tea cups of water in a pressure cooker and cook till soft. 2. Grind the masaia till soft. Place the finely chopped onions in a vessel along with half cup refined ..

Soak the dhal. Into six cups of boiling water put the dhal, one chopped onion and turmeric powder. When the dhal gets quite soft, stir and pass it through a sieve. Grind any dhal left in the sieve and pass it again through the sieve. Melt the butter and fry ..

If mutton is what you love, then try this kheema matar recipe secret to a yummy dish. Mutton mince cooked with green peas and a range of Indian spices is the answer to a perfect delicacy. Treat your family and friends to a popular Indian delight.

A light and mildly sweet vegetable stew made with milk and a hint of ginger. A perfect Indian and Bengali meal starter with rice.

Begun Bhaja in Bengali means freid eggplant.It is a very famous side dish can be eaten with rice ,daal or fish

MAKING 1) In a large bowl, sift flour and salt together. 2) In a small bowl, beat eggs with milk and water. 3) Beat in flour with it. 4) Alternately, using a blender machine blend all ingredients and process the mixture until smooth. 5) Heat a hot plate over ..

1. Wash and clean the meat. Trim the fat. Cut into pieces. 2. Peel and cut the potatoes into wedges. 3. Heat the oil in a pan, add ingredients 4 to 12 and gently fry until soft and golden. 4. Add the meat and fry gently. 5. Add vinegar, salt and the thin ..

Tandalachi bhakri is prepared using rice flour. It is very popular in coastal part of Maharashtra where rice is grown abundantly. It goes really well with non veg curry like Chicken, fish, mutton. So enjoy this another Konkani

Raddish balls is spicy, crunchy balls made in south india. Very similar to chicken or mutton balls, this is made with Raddish. A real substitute for vegetarian spice loving people.. Enjoy

This yummy lime rice recipe is both great tasting and easy on your stomach. You would love the flavor of lime and the curry leaves. Enjoy a healthy home made meal cooked right at home in no time at all.

Ask butcher to saw shoulder into pieces 2-inches thick. Rinse meat in cold water, place in large saucepan and cover with cold water. Bring to boil slowly, skimming when necessary. Cover and simmer over a low heat for 1 hour. Skim fat from surface. Melt butter ..

1. Clean the drumsticks, cut each into 3 to 4 pieces and boil in salted water. Drain and set aside. 2. Wash the dal and soak it in water for 15-20 minutes. 3. Wash and chop the spring onions, chillies, methi bhaji, brinjal, pumpkin and radish leaves. 4. Wash ..

1. Slice coconut into thin 1.25 cm. (1/2") pieces. Sprinkle a little turmeric powder. 2. Heat half the oil. Saute coconut. Remove. 3. Clean and cut meat into 1.25 cm. (1/2") pieces. 4. Roast and finely powder coriander, red chillies and turmeric. 5. Powder ..

- Mix red chillies, ginger-garlic paste, salt and lime juice and yogurt - Add the cut chicken pieces to the marinade and leave aside for about an hour - Heat oil in pan - Add bay leaf, cinnamon sticks, cloves, crushed black pepper, saute for a minute - Add ..

MAKING 1. In the cooker heat the dripping or lard, brown the meat, vegetables and apple. 2. Stir in the curry and chili powders and cook for a few minutes. 3. Stir well adding the stock or water and stock cube with a little salt making sure that the cooker is ..

Pathiri is a soft bread made from the South Indian state of Kerala. Crushed rice is made into a white dough and baked on pans called oadu. After preparation, sometimes pathiri is soaked in coconut milk, to keep it soft and to improve the

Today we will show you how to make a Malaysian style sandwich Roti John, it is simple, easy and extremely delicious.

Idlis are soft, fluffy white, round discs that are a popular breakfast or snack in southern India. The method of making idlis is very simple maybe a little time consuming. Fermentation is the key to idlis turn cotton soft. If you live in a cold climate ..

A simple and easy tomato chutney recipe that will add to the taste of your snacks and other dishes. It is a great tasting accompaniment that goes well with your main meal and also makes for a delicious dip. It is one of my favorites. You would definitely ..

This same type of kurma can be done even with chicken or boiled mutton instead of vegetables.

Bobotie is a classic South African casserole meat dish that was brought to the Cape by the Indonesian slaves brought there to work by the Dutch East India Company. It is a gently-spiced mince dish full of raisins covered with a layer of savory egg

Chicken Korma is a typical mughlai preparation dating back to the 16th century. Korma, essentially, is a gravy prepared by simmering meat in spices, youghurt and cream. The meat used varies from mutton, chicken, lamb to even beef.

Wash Chicken and cut them into large cubes. Puree Mint and Cilantro into a paste. Marinade Chicken in yogurt, pureed mint & cilantro, ginger garlic paste, dhaniya powder, garam masala powder, juice of lime, salt and chilly powder for about 7 - 8 hours (I ..