MAKING 1. On mirchi make a slit halfway through on one side and set aside. 2. In a frying pan heat oil and fry gram flour till red in colour. 3. Add onion, ginger and chillies to it and sauté until pale golden colour. 4. Mix gram flour, salt and all the ..

Heat oil, put in onions and masala, fry well for 2-3 mins. Put in potatoes, capsicums and salt) add in 1 cup hot water, cover and simmer for 10 mins., or till potatoes are done. Add in tamarind water, simmer 5 mins

Heat ghee. Fry baghar, till it splutters. Then add onion and fry till light brown. Add chicken and fry for 5 mins. Add in ground garlic and ginger and continue to fry till chicken is browned. Add the powders and fry 2-3 mins., adding some water if masala ..

1. Place the chopped capsicum and brinjal pieces in salted water. Deep fry the brinjals, drain and place in a tray. 2. Cut the onions finely and place in a pan with half a cup of oil. Cook till soft and pink and drain the oil. Add chopped tomatoes, masalas, ..

• Take a frying pan and with 1 tsp oil in it. Fry the red chilies, Cinnamon, coriander, cumin seeds, black gram and Bengal gram till the mixture turns brown. • Remove the pan and allow it to cool. • Grind and blend the mixture to make a fine powder. ..

Mix together beaten curd, salt, garam masala powder, chili powder, coriander powder, crushed capsicum, coriander leaves, and mint leaves together till the mixture forms a paste. Marinate the paneer cubes in this mixture for 3-4 hours. Grill or bake in a hot ..

1. Cut capsicum into bite size cubes. 2.Cook capsicum & peas in the microwave till it is done. 3.In a kadai add oil to this add jeera. 4.When it sizzles add grated onions. 5.Cook till it turns golden brown. 6.Then add ginger garlic paste.Fry for 2 ..

MAKING 1. In a bowl dilute curds with half cup water. 2. In a skillet heat 2 tablespoon oil and toss in asafoetida and cumin seeds. 3. When seeds stop spluttering, add ground coconut, chillies, ginger. 4. Combine the mixture till completely mixed. 5. Add ..

Heat ghee in a pan and fry cumin seeds. When they turn brown, add corn; stir for a while; add milk and one cup water. Cover and let corn cook on low fire till it is tender. Stir frequently. When corn is cooked, add rest of the ingredients for stuffing. Remove ..

Wash, dry & cut mushrooms into half inch cubes Cut Bell peppers into cubes Heat oil in a wok. Add mustard seeds & let them splutter. Add cumin seeds, onions, ginger garlic paste, cloves, cinnamon stick & saute until onions turn brownish. Add chopped ..

An authentic spicy prawn curry with a smooth flavour of capsicum.....Amazing spiced up curry basically a kerala cum Goan recipe combi... Yum Yum Yummy recipe that any foody lover will relish it

1. Wash mushroom and slice them. 2. Slice tomatoes and capsicum into thin lengthwise pieces. 3. Grind peeled onion, coconut, red chillies, pepper, cinnamon, cloves, garlic and ginger to a smooth paste. 4. Heat oil in a pan and fry chopped onions and capsicum ..

1. Soak gram overnight. 2. Slit capsicums lengthwise. Remove seeds. 3. Slice onion, grind spices. 4. Mix together gram, sliced onion and ground spices and lightly fry in a little fat. 5. Stuff capsicums with the fried filling. 6. Heat remaining fat. Place ..

Heat Ghee in a Kadhai and deep fry the Paneer cubes till golden brown. Drain well on a tissue and keep aside. I a little hot ghee fry the cumin seeds. Add ginger, green chilli and sauté well. Add tomatoes to it and fry well. Add spices to it and mix well. ..

1. Grind chhoti illaichi, laung, dalchini and ajwain together. Keep this dry masala aside. 2. Keep the curd in a fine strainer or tie in a muslin cloth for 15 minutes. 3. Add salt, chilli pd. and enough colour to give the curd a bright orange colour. 4. Cover ..

1. Boil pasta as per instructions on the packet. 2. Cut all vegetables in long pieces. 3. In a vessel, roast all the vegetables on high flame for 2 minutes. Add a pinch of Salt to taste and keep aside. 4. In a pan, put cumin seeds and roast for 1 minute. 5. ..

1. Grind onions, ginger & garlic together. 2. Grind tomatoes to a puree. 3. Cook onion paste in oil, till golden (on the lighter side). Do not make it brown. Add red chilli pd. Cook for 1/2 minute. 4. Add milk gradually. Cook for 2-3 minutes. 5. Add kaju ..

Slit buns horizontally keeping lower portion bigger. Shape hollows in lower halves, keeping enough all around. Hold brinjals over direct flame to roast till skin blackens. Wash to scrape off burnt skin. Mash. (Alternately, make slits, dot with butter ..

1. Wash rice, drain. Place rice, 2 cups water in thick based saucepan, add saffron or colour, bring to boil. 2. Cover, simmer on low for 12-15 mins (rice should be cooked in this time). Remove from heat, keep aside. 3. Wash capsicums, remove seeds, cut in ..

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. ..

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MAKING 1. In a bowl mix capsicum, curd, salt, sugar and coriander leaves. 2. Sprinkle garam masala and chilli powder over it. 3. In a skillet heat 1 tablespoon ghee and toss in cumin seeds. 4. When seeds stop spluttering, add curd. SERVING 5. Serve

1. In one bowl of curd add all the ingredients. Beat well and make a mixture. This is the basic red tandoori masala. 2. Marinate the paneer, capsicums, and tomatoes in this masala for 15 minutes and then roast or grill them on both the sides. 3. Garnish with ..

1. Heat oil in pan, saute onion till transparent, add sambar sauce, salt, chilli, garam masala, sugar, stir on high for 2mins. Add capsicum, stir for 1 min, cover, cook on low till capsicum is just tender, adjust salt and chilli to taste. Serve hot garnished ..

MAKING 1. In a small bowl add tamarind with water and keep it soaked for 5 minutes. Extract the pulp. 2. In a skillet heat 2 tablespoon oil and toss in mustard and asafoetida. 3. When seeds stops spluttering, add capsicum. Saute briefly. 4. Add salt, 1/2 tsp ..

For marinating 1. Tie the curds in a cloth, hang and allow to drain for 1 hour. 2. Add the masala, paste, colouring and salt and mix well. How to proceed 1. Cut the paneer into fat squares and capsicum into pieces. 2. Cut the tomatoes and onions in thick ..

1. Grind all the masalas to a soft consistency using as much vinegar as necessary. 2. Fry the chopped onion in half a cup of oil till golden. Add the ground masala, turmeric, dhansakh masala, curry leaves and cook it over a low flame. Add the prawns and fry ..

1. Cut capsicum into 3/4" square pieces, removing the seeds. 2. Cut onions into four pieces & separate them. Cut tomatoes into four pieces. If they are large, cut into eight pieces. 3. Cut paneer into 3/4" thick cubes. 4. Prepare dry masala powder by grinding ..

Cut the capsicum /green pepper in half and deseed them ,sprinkle it with salt and chaat masala and keep it aside. Heat 1 tbspn oil in a pan and add rest of the ingredients along with the potatoes and paneer and mix it all well.your stuffing is ready. Fill the ..

Heat ghee and fry the cashewnuts to a golden brown color, then fry the green chilies and the capsicum till tender. Drain all the three of them and set aside. (Fry all of them separately.) Now add ginger and fry for 5 seconds. Add tomatoes and cook till they ..

1. Heat the oil and fry the onions for 1/2 minute. 2. Add the capsicum and tomatoes and fry again for 2 minutes. 3. Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes. 4. Spread the tomato gravy on top and sprinkle ..

To prepare the filling 1. mix moong sprouts, carrot, capsicum, garam masala powder, lime juice and salt. 2. Mix wheat flour, bajra flour, cumin powder, black pepper powder, salt, soda bi carb, ginger chilli paste, turmeric powder and water. Mix well. 3. Boil ..

Heat 3 Tbsp ghee and add ginger paste to it. Sauté well. Next add green chilli and the half of the whole red chilli and coriander seeds, pounded together, and fry well. Add tomatoes and cook well. Add kasoori methi, salt, garam masala powder and cook well. ..

Heat butter in a kadhai. Add chopped tomatoes and capsicum, cook for 2 mins, add sweet corn, salt and cook for 4-5 mins or until cooked. Turn off the flame and add chat masala, lemon juice, mix well. Remove it in a plate while its still hot and sprinkle with ..

Heat oil in small pan, saute onion, garlic, ginger until golden brown. Add pumpkin, masala paste, salt, chilli powder(if using), stir for 1 min, add capsicum, cover and cook on low for 1 minute, add water, bring to boil, stir till thick paste is ..

In a little hot ghee fry the ground green masala for a few minutes. Add salt, chaat masala, and paneer cubes. Saute well till mixed. Just before removing from fire add tomato slices. Saute and serve hot.

This recipe for pizza is easy to prepare and homade recipe for the popular italian dish. Made with prepared pizza base or dough, the topping is made with chopped chopped tomatoes, capsicum and onions with tomato sauce for flavor. Indianised with the use of ..

GETTING READY 1)Preheat oven for 10 minutes. MAKING 2)In a pan, heat ghee and fry sliced onion until golden. Drain and keep aside. 3)Decrease the heat and add all whole spices, fry them and then add next 5 ingredients and sauté. 4)Add yogurt, water and ..

Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown. Drain, keep aside. Fry green chillies. Drain, keep aside. Fry the capsicum till tender. Drain, keep aside. Now add ginger, garlic to the ghee and fry for 2-3 seconds. Add onions and fry till ..

Heat 1 tbsp oil in a pot. Add onions and green chillies. Add carrot when the onions are a little golden brown. Add capsicum after 2 mins. Add grated coconut, salt and chat masala and cook for 3 mins. Let it cool. Take the poha and rinse it with water. Add ..

1. Cut meat in 1" (2 1/2 cms.) cubes. Wash and drain. Sprinkle with salt, pepper, flour, lemon juice and wine. Leave aside for 2 hours. 2. Melt margarine, fry garlic, onion and add meat cubes. Fry until brown. 3. Add remaining wine mixture mixed with 1 cup ..

Heat oil in the handi, add whole red chilli, asafoetida, turmeric powder. Then add red capsicum, and green capsicum, sauté for two minutes. Then add ginger garlic paste, chopped tomato, degi chilli powder, coriander powder and salt, sauté till tomato ..

Amritsarwali paneer is yummy paneer cooked with onion, capsicum and spices. A popular Punjabi dish, the paneer cooked barbecue style is a wonderful dish whether for your everyday meal or a special occasion.

Its a pulse ( Daal ) recipe and

1 Rinse, trim, cut up and precook vegetables. To precook any vegetable - bring a small amount of water to boil. Add desired vegetable and simmer, covered till crisp tender. Drain well. 2 To grill, brush the vegetables with oil or butter. Grease grill rack as ..

1. Saute onions and garlic till transparent. 2. Add mutton, stir fry till golden. 3. Add masalas and little water. Cook in pressure cooker till tender. 4. Add dry wine if available and capsicum. 5. Simmer till well cooked. 6. Stir in sour cream, heat but do ..

MAKING 1. In a skillet heat 3 tablespoon oil and toss in asafoetida and mustard. 2. When seeds stop spluttering, add mirchi and onions. Fry until red. 3. Squeeze out tamarind to extract 1 cup juice. 4. Add tamarind juice, jaggery, salt and all the spices. 5. ..

Paneer tikka kathi rolls are vegetarian snacks, prepared with paneer and vegetable filling wrapped in a chappati or roti. The paneer is tossed with tomatoes in a marinade of curd, chili powder, turmeric, ginger and garlic along with fenugreek and chaat ..

Clean, wash and cut chicken into 1" pieces. Heat oil in a non stick pan, add ginger and garlic. Stir for a few seconds. Add pureed tomatoes and stir fry on medium high flame heat, stirring frequently for 7-8 minutes or till dry. Add red chilli powder, ..

This is a yummy and easy to make Aloo Shimla Mirch Recipe Video. A healthy meal, this Aloo Shimla Mirch dish is a favorite of my husband. This is also called Potato Capsicum Fry. I have taken care of the spices and vegetable oil to retain the nutritional ..

1. Boil the rice. Each grain of the cooked rice should be separate. 2. Roast the chillies on a frying pan for a few minutes. Pound with the garlic. 3. Heat the oil thoroughly in a vessel, add the onions and fry for 1 minute. 4. Add the pounded garlic and ..

Maharaj Paneeh Shashlik has a great taste. The garam masala powder with chilli powder and pineapple gives the Maharaj Paneeh Shashlik a two dimensional taste. Must cacth

Make a paste out of five of the green chillies and the palak. Add the egg, cornflour and salt to the paste and mix well to form a batter. Add the chicken juliennes to the batter and mix well. Heat the oil in a kadai and deep-fry the batter-covered chicken. In ..

1.Score chicken pieces with a sharp knife. Combine curry powder, ginger, cumin, cardamom, chilli and garam masala and rub well into chicken pieces. 2.Place chicken in a shallow glass dish. Pour over reserved pineapple liquid and marinate for 2 hours. Remove ..

1. Make shashlik with chopped vegetables as shown in picture. 2. Sprinkle hara masala on shashlik to coat vegetables, leave to marinate in refrigerator for 1 hr. 3. Spray shashlik with olive oil. 4. Grill till vegetables are tender, turning once (approx. ..

Wash the potatoes. Peel them, cut length wise in half then into thick chips and finally, cubes. As you do this, drop them into a bowl of water to prevent them from getting discoloured. Also cut the capsicum. First cut a small slice off the stem-end. Now reach ..

4. Wash pomfret and prawns separately, apply salt and set aside. 5. Grind coconut, garlic, Kashmiri chillies, cumin seeds, mustard seeds, pepper corns and masalas with the vinegar on a grinding stone or in a mixer. 6. Put the sesame oil, onions and curry ..

For the bhaji : 1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water. 2. Heat a large pan, add the onion and capsicum and saute for 2 minutes. Then, add the prepared chilli-garlic paste and saute till the onion softens. 3. ..

Kabuli Chianna Salad has a superb taste. The garam masala powder with green chilli gives the Kabuli Chianna Salad a supreme taste. Must catch

For Curry : 1. Add all ingredients and put it on steam for 30 minutes. For Chaat : 1. Crush the papdi into small pieces. 2. Make a tadka of moth, moong, black and green channa. Add masala to it. 3. Put 4-5 drops of lemon and garam masala. For Kofta: 1. Grind ..

1. Beat maida, eggs, salt, pepper and milk together to get a smooth batter of a very thin pouring consistency. 2. Heat a non-stick pan. Smear 1 tsp oil in the centre. 3. Remove from fire and pour one karchi (1/3 cup) of batter. Spread by tilting the pan. Cook ..

Prepare bread dough according to packet instructions, sprinkle 1 tablespoon oil, turn onto lightly floured surface, knead until dough is of very smooth texture. Transfer dough to very large airtight container, set aside in warm place for 1 hour. Dough will ..

1. Wash the chicken pieces and marinate in salt and ginger-garlic paste. 2. Chop the onions and place in a flat bottomed vessel along with half a cup of oil. Cook the onions till soft and add the whole spices and chicken. Cover and allow to cook over ajow ..

Wrap the yogurt in cheesecloth and hang for a few hours to drain off the excess water. In a bowl mix ½ tsp. salt, ½ tsp. black pepper, 1 tbsp. refined flour, 1 tbsp. corn flour, ½ cup water to make a paste (add a little more water if you feel it is ..

1 Cut the stalks, clean and blanch the mushrooms. Deseed and cut the capsicum in square pieces, slightly larger than the mushrooms. 2 Halve each baby corn; cut the broccoli in medium sized florets. 3 Mix all the ingredients for the marinade adding a few drops ..

Shashlik has a Awesome taste.The Yogurt and Mushrooms gives the Shashlik Awesome taste. Must catch

A hurried meal for the man in the street. This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles ..

Clean, wash and drain rice. Cook the rice with a drop of oil so that the grains remain separate. Meat the oil in a thick bottomed pan and place the dry spices in it. Saute for 30 seconds and then add the onion to it. Saute till it turns translucent and then ..

Soya chunk curry is one of my daughter's favorite. It looks very attractive and also tasted very

1. Mix the vegetables in the prepared marinate and leave aside for half an hour. 2. Skewer the vegetables, pineapple first, into a grilled stick, one after the other. Repeat this procedure until all the vegetables are skewered. 3. Grill the kebabs, turning ..

Made with healthy ingredients this recipe stocks up your body with lots of vitamins and minerals. It reduces the risk of disease, improves overall health, and rids the body of harmful

1. Clean the meat and cut into 1 1/2" cubes. Wash, apply salt; ginger-garlic paste, and keep aside. 2. Peel the potatoes and keep whole in salted water. Deep fry till golden brown. Drain and keep aside. Slice and fry the capsicums. 3. Grind together finely, ..

Lazeez Mushroom has a lip smacking taste. Lazeez Mushroom gets its taste from mushroom mixed with garam masala and red chilies. Lazeez Mushroom is inspired by many restaurants around the

Wash the mince in a strainer. Press to drain out the water well. Heat oil/ghee in a pressure cooker. Add cloves, stick cinnamon and peppercorns. Fry for 1 minute. Add chopped onions, stir fry till onions turn golden brown in colour. Add ginger garlic, ..

For the paneer tikkas 1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade. 2. Add the paneer, onions and capsicum to ..

Firstly, drain the soaked and washed rice and keep aside. Heat ghee in a large saucepan. once the ghee is hot add all the whole garam masalas(cloves + cardamom + bay leaf+ cinnamon) and saute for half a min. Add the ginger garlic and stir for some more time. ..

Exotic Vegetable Stew has a Mouth-watering taste.The Garam Masala and Green Chilli gives the Exotic Vegetable Stew Matchless

Pressure cook the potatoes. Once cool, peel and mash. keep aside Heat oil in a wide pan. Add 3/4th of the chopped onions and saute till golden brown. Next add the tomatoes and saute till they turn soft and mushy.Add half of the chopped bell pepper Add the red ..

This is my speciality. I make this dish mostly on weekends. It goes well with chicken fry by the side. No need of any gravy as this is an entire meal in

1. Mash paneer. Add all other ingredients of the filling. 2. Remove sides of the bread. 3. Press with a belan (rolling pin) all over. 4. Spread some filling. 5. Roll up. 6. Keep the roll tightly rolled up in a damp cloth for 15 minutes. 7. Spread some ..

Kashmiri Dum Aloo is most famous kashmiri recipe. Kashmiri Dum Aloo gets its taste from potatoes mixed with cream and cashew nuts. Kashmiri Dum Aloo is inspired by many food joints across the

* Cook 1 cup basmati rice with 2 cups of water and 1/4 tsp of salt. * Heat oil in a big non stick pan and add mustard seeds and let it splutter, then add urad dal chana dal, 1 dry red chilli, curry leaves and onions, fry till golden brown. * Now add the ..

Risotto: Medium heat the pan. Add olive oil to the pan. Add onion, saute them. Add spinach, and herbs, cook for 3 minutes. Set the pan aside. Medium heat the skillet. Add rice to the skillet. Cook the rice until it turns light brown. Add wine to the rice. As ..

1. Cut paneer into 1 1/2" cubes. 2. Grind ginger, garlic and chillies to a paste. 3. Mix curd, zeera powder, lemon juice, 2 tbsp oil, yellow colour, salt & kala namak to the paste. 4. Apply half of the paste on the paneer. Marinate at least for 2 hours. 5. ..

Mughlai Navratan Korma has a luscious taste. Mughlai Navratan Korma gets its taste from vegetable mixed with nuts and flavored with spices. Mughlai Navratan Korma is loved by vegetarian food

Cut the red pumpkin and boil it in salted water along with the turmeric powder. Boil the drumstick pieces in salted water till tender. Place the chopped onions in a pan along with 1/2 cup peanut oil on a medium flame. When the onions soften, add the curry ..

Parboil the sliced carrots and potatoes and set aside. Half cook the green peas in salted water. Add a pinch of soda-bi-carb to it and drain in a colandar. Set aside. Take the chopped onions and place them in a large vessel. Add 3 tablespoons of ghee and cook ..

1. Shred all vegetables into thin long strips. 2. Heat 1 1/2 tbsp oil in a karahi. Add onions. Cook for a few seconds. 3. Add capsicum. Fry for a few seconds. 4. Add cabbage & carrot. Stir fry for 1 minute. 5. Add salt and pepper to taste. 6. Remove from ..

Chilly paratha is a quick and yummy little recipe to turn the dull and boring looking cold chapatis into an interesting filling meal. It is essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili ..

Utterly Butterly Tasty - Fried Rice

Bring new twist to your traditional Punjabi red gravy with this great tasted green gravy. This hariyali gravy has distinguish taste and aroma that everyone will simply love it. Green tomatoes lend their color and other greens brings taste and aroma to this ..

This subzi can be had with Chapatti, puri and paratta as well as a good side dish for

Are you looking for an excellent side dish to go with your meal? Here’s the simple and easy sukhi chana dal recipe that is absolutely delicious. Channa dal cooked with onion, capsicum and spices is an easy to make yummy delight.

Wash the vegetables well and dry them thoroughly. Mix all the other spices except the onions and marinate the vegetables in it for an hour. Now, when the vegetables marinate in the spices, fry the onions in ghee till they are brown. Once done, remove it from ..

Pav bhaji is famous Punjabi dish popular all over India. This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter.

Mirch Ka Salan, a typical Hyderabadi dish is served as a Side-dish with Biryani/Pulao. Mirch Ka Salan is a thick gravy with a tangy taste and made with long Indian green chillies. As the chillies are de-seeded and initially boiled in hot water and later ..

Wash Mushrooms & them into halves. Keep aside Heat 4 tbs oil in a wok. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste, green chillies, curry leaves, turmeric powder & saute until onions turn light brown. Add chopped ..

Idli is an amazing South Indian sort of dumpling. steamed rice cake. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold. Most often ..

Hyderabadi Subz Biryani as the name suggests comes from the region of Hyderabad. This exotic Rice dish is filled with a variety of spices, vegetables and great aroma. This dish is partly cooked on Steam/Dum to retain the aroma and rich taste. It makes a great ..

Authentic Pav Bhaji Recipe