Whole spices, dry roasted and ground into a spice powder. Used to flavor thin soups aka Rasam in South of

Chop mushrooms stems finely. Cut the caps into thin slices and then cut across three times. Heat oil in a heavy bottom saucepan add onions and fry gently for 5 minutes. Add mushrooms, coriander powder, cumin powder and continue to stir fry for another 5 ..

Chop mushrooms stems finely. Cut the caps into thi; slices and then cut across three times. Heat oil in a heavy bottom saucepan add onions and fr gently for 5 minutes. Add mushrooms, coriander powder, cumin powder and continue to stir fry for another 5 ..

MAKING 1) Blend all the ingredients together until smooth except ice cubes and chives. 2) Check seasoning and chill. SERVING 3) Garnish with chopped chives and serve with ice cubes. 4) To add a zing to it, you may add a scoop of sour cream or creme

Liquidize or process together until smooth everything except the ice cubes and chives. Chill. Correct the seasoning and serve cold, with an ice cube or two in each bowl and a sprinkling of chopped chives. A dollop of thick sour cream or creme fraiche is a ..

1. Place stock, lemon grass, chillies, galangal or ginger and coriander (cilantro) roots in a saucepan and bring to the boil over a medium heat. Add kumara (sweet potato) and simmer, uncovered, for 15 minutes or until kumara (sweet potato) is soft. 2. Remove ..

1. Place stock, lemon grass, chillies, galangal or ginger and coriander roots in a saucepan and bring to the boil over a medium heat. Add kumara (sweet potato) and simmer, uncovered, for 15 minutes or until kumara (sweet potato) is soft. 2. Remove lemon ..

1. Place the mushrooms in a large bowl. Pour over enough boiling water to cover and leave to stand for 5 minutes. Drain the mushrooms thoroughly. Using a sharp knife, roughly chop the mushrooms. 2. Heat the sunflower oil in a preheated wok. Add the onion to ..

Heat the oil in a large saucepan and fry the onion and garlic until soft but not coloured. Stir in the peppers and chillies and fry for a few minutes. Stir in the stock and tomato juice or passata, the tomato puree and paste, chilli sauce, kidney beans and ..

1. Heat the oil in a large saucepan, add the onion and garlic and cook until soft but not coloured. Stir in the red peppers and chillies and fry for a few minutes. Stir in the stock and tomato juice or passata, tomato puree and paste, chilli sauce, beans and ..

1.Tb make spring onion curls, finely shred the spring onions lengthways. Place in a bowl of iced cold water and reserve. 2. Remove the heads and shells from the prawns leaving the tails intact. 3. Split the prawns almost in two to form a butterfly shape and ..

This video is a creation of LinhHayman. You can visit LinhHayman for complete recipes, and more

Saute onion, garlic, tomatoes, chili pepper and oregano in oil 5 minutes, stirring to blend. Add stock, salt and black pepper; bring to boil, add rice and potato halves, and cook, covered, 30 minutes, adding corn last 10 minutes. Raise heat to boiling, add ..

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 ..

Tomato Rasam does'nt take much time to cook. The green chilli, curry leaves and cummin seeds gives the Tomato Rasam a two dimensional taste. It is must catch it.

1. Rinse, pat dry and place the fish fillets in a medium bowl. Add the lemon juice, fresh coriander and oil and rub into the fish. Leave to marinate for at least 1 hour. The flavour will improve if you can leave it for longer. 2. To make the sauce, mix ..

Peel and dice the onion, carrot, mushrooms and potato very finely and place in a large bowl. Add the peas to the vegetables, mix in the tomato puree and pour in 150 ml (1/4 pint) of the water to loosen the mixture. Heat the oil in a karahi or deep frying pan ..

Fry Paanch phoran spices in hot oil. Add chopped onions and fry further till it becomes golden brown. Add Chhurpi to finely grated ginger, tomatoes and salt. Stir and fry till oil separates. Garnish with fresh coriander

If you feel stress is taking its toll on you and that you need a great energy sourse, this Pumpkin Soup is the way to go! Yes, brimming with the goodness of pumkin and other vegetables, this Pumpkin Soup takes in a fine flavoring that makes it equally ..

1. Peel and halve the onions through the root, then slice thinly lengthways. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned. 2. Add vegetables and ..

1. Place coconut milk and water in a saucepan and bring to the boil over a medium heat, add chicken, galangal or ginger, lemon grass, coriander root and lime leaves and simmer for 6 minutes. 2. Stir in chillies, fish sauce and lemon juice. To serve, ladle ..

1. Shell prawns and devein. Reserve heads and shells. Heat oil in a large saucepan over a high heat, add prawn heads and shells and cook, stirring, for 5 minutes or until shells change colour. Stir in galangal or ginger, lime leaves, lemon grass, halved ..

1. Heat the oil in a large saucepan, add the onions and cook for 3 minutes. Add the bay leaves, lentils, stock and turmeric. Bring to the boil, then lower the heat, cover and simmer for 20 minutes, or until the lentils are tender and turning mushy. 2. ..

Heat the oil in a saucepan. Add the onions and cook for 3 minutes. Add the bay leaves, lentils, vegetable stock and turmeric. Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes or until the lentils are tender and turning ..

Put the garlic, fish sauce, chillies, lemongrass, ginger and chilli paste in a blender and whizz to a smooth paste. Put the stock in a pan and bring to the boil, then add the ingredients from the blender, together with the lime leaves, and simmer for 10 ..

Bring the stock to the boil, add lemon grass, kaffir lime, then add the prawns and mushrooms. Simmer for 3-4 minutes until the prawns are cooked, then add chillies, lime juice and fish sauce. Taste and add more lime or fish sauce if needed; the soup should be ..

1. Boil the gram till tender; remove the water. 2. Cut tomatoes, slit green chillies and chop coriander leaves. 3. Add tomatoes, green chillies, coriander leaves and curry leaves to gram water. Boil. 4. Heat oil; add all the ingredients for tempering. 5. When ..

1. Heat the oil in a large saucepan. Add the onion, garlic, spices, red pepper and two-thirds of the chillies and cook gently for 10 minutes. Add the beans, tomato juice and chilli sauce. Bring to the boil, then lower the heat, cover and simmer gently for 30 ..

1. Heat the oil in a large saucepan. Add the onion and celery and cook gently until softened and transparent, adding the garlic and chilli towards the end. Add the cumin, cinnamon and ground coriander and stir for 1 minute, then add the potatoes and cook, ..

1. Heat the oil in a large heavy-based saucepan and saute the onions and garlic over a medium heat for 1 minute, until softened, but not browned. 2. Stir in the chicken stock, cream-style sweetcorn, prawns and chilli paste or sauce, if using. 3. Bring the ..

Wash fish and cut into 2" pieces. Place fish with onion, tomatoes, chopped garlic, coriander leaves, bay leaf, salt, pepper and water in a pan over moderate heat. Bring to boil, lower heat and simmer for 10-15 minutes till fish is tender. Strain soup ..

The soup is thick and creamy. Good for one pot

1.Heat oil in a large saucepan and cook onion, garlic, cumin, coriander, turmeric and chilli powder for 4-5 minutes. Stir in cauliflower, carrot, potato, zucchini and stock. Bring to the boil. Reduce heat, cover and simmer for 15-20 minutes or until ..

1. Bring the coconut milk and chicken stock to the boil. Add the lemon grass, galangal, peppercorns and half the kaffir lime leaves. Reduce the heat and simmer gently for 10 minutes. 2. Strain the stock into a clean pan. Return to the heat, then add the ..

1. Place beans, onion, tomatoes, poblano chilli, garlic and water in a saucepan. Bring to the boil and boil for 10 minutes, then reduce heat and simmer for 1 hour or until beans are tender. Cool slightly, then puree beans and vegetables with cooking liquid in ..

1. Heat the grapeseed oil in a large pan. Once the oil is hot, add the shallots, ginger, garlic, chilli, fennel seeds and cardamom. Cook over a medium heat for 3 mins. Add the fennel, finely chopped coriander and Pernod (if using) and cook for 2 mins or until ..

Cook the noodles in boiling water until tender: this should take about 4 minutes. When the noodles are cooked, drain and refresh in cold water. Meanwhile, in a saucepan, heat both the oils over a medium heat. Add the ginger, garlic, chilli and spring onions ..

1. Place shallots, chillies, lime leaves, ginger and stock in a saucepan and bring to the boil over a high heat. Reduce heat and simmer for 3 minutes. 2. Add fish, prawns, mussels (clams) and mushrooms and cook for 3-5 minutes or until fish and seafood are ..

1. Place shallots, chillies, lime leaves, ginger and stock in a saucepan and bring to the boil over a high heat. Reduce heat and simmer for 3 minutes. 2. Add fish, prawns, mussels and mushrooms and cook for 3-5 minutes or until fish and seafood are cooked, ..

MAKING 1. Into a large saucepan pour the stock, add the spring onions and carrot and bring to the boil. 2. Then cover, reduce the heat and simmer for 5 minutes. 3. Add the thai seven-spice seasoning, leek, courgette, pepper, cabbage and the red chilli flakes, ..

Mix the soy and rice wine. Pour over the tofu, marinate for 10 mins. Put the stock, garlic, ginger and chilli in a pan and simmer for 2-3 mins. Add the tofu and simmer for 2-4 mins more. Add the noodles to the pan, simmer for 5 mins, then add the remaining ..

Kumara (sweet potato) Carrot and Lentil soup is a perfect heart warming soup for the cold months. The color resembles the orange of autumn trees. It’s a fantastic way to use Kumara.

Melt butter. Add onion; simmer about 5 minutes. Add rest of the ingredients except rice, cornflour, lemon juice and curry powder. Cook till vegetables are tender. Remove bag of spices and coriander leaves. Liquidize. Pass through a sieve. Mix cornflour with a ..

1. In a small frying pan, dry-fry the cumin and coriander seeds over a moderately high heat for 1-2 minutes. Shake the pan during cooking until the seeds are lightly toasted. 2. Reserve until cooled. Grind the toasted seeds in a pestle and mortar. 3. Heat the ..

1. Heat oil in a saucepan over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft. Add rice, marjoram, thyme and stock, bring to simmering and simmer for 15 minutes. 2. Remove the stamens and pistils from the zucchini ..

In a large saucepan, bring the stock to the boil and add the lime, lime leaves, garlic, chillies, ginger, lemongrass and nam pla. Simmer for 5 minutes. Add the whiting, asparagus and spring onions and cook for a further 4 minutes. Then add the squid and peas ..

Wash the trotters well. Boil in pressure cooker with 5 cups water for half an hour. Grind chillies, coconut, ginger, garlic and all the whole spices to a paste with vinegar. Heat 4 tblsps oil and fry the onions to a light golden colour. Add the spices and fry ..

Five spice cabbage soup is a lavorful and filling soup made with cabbage cooked in a broth of choice. prepared with spices like garlic, chilies, coriander and mustard, the five spice cabbage soup is simmered to a finish and seasoned with lemon juice, salt and ..

1. Heat a large dry frying pan until very hot and sear the chuck steak on all sides until brown and charred. 2. Put the beef into a large saucepan with the stock or water, star anise, cinnamon, black peppercorns, 1 sliced onion or 2 shallots, the garlic and ..

Melt butter in a pan and fry onion. After two to three minutes, add rest of the ingredients except milk and cornflour; cook in pressure cooker till everything is tender. Remove sprig of coriander. Add water to the mixture and pass it through a sieve. Blend ..

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes. 2. Using a sharp knife, thinly ..

Soak uraddhal for 4hrs. Drain grind to a thick paste. Add above ingredients and mix well. Divide into lemon size balls and deep fry in oil and keep aside. Pressure cook Moongdhal with 2cups of water,Turmeric powder 1/2 teaspoon,Oil 1teaspoon for 3 ..

Do you want to try a very tasty soup that is also equally hearty and warming, this Snappy Happy Soup has it all! Richly flavored using herbs, Methkut powder, Asafoetida and more is sure to satiate your taste buds. Give it a try, coz you cant afford to lose ..

1. Shell and devein the prawns and set aside. Rinse the prawn shells, place them in a large saucepan with the stock and bring to the boil. 2. Bruise the lemon grass stalks with the blunt edge of a chopping knife and add them to the stock together with half ..

Having bought some fresh crusty bread on the way back home, I wanted a hearty soup to go with it. Going against my normal defaults, this is a 100% vegetarian

MAKING 1) Make a paste from the onions, garlic, coriander, cumin, salt, chilli peppers and ginger by pounding or chopping it. 2) In a saucepan heat oil and sauté the mixture for 3 minutes, stirring constantly. 3) Stir in the coconut milk and bring to ..

Heat the stock in a saucepan and add all the ingredients except the rice noodles. Bring to the boil for 30 seconds, lower the heat to a simmer and cook for 5 minutes. Add the noodles and simmer for another 2 minutes. Pour into a serving bowl, garnish with ..

1. Remove any skin from the chicken. Place on a chopping board and use two forks to tear the chicken into fine shreds. 2. Heat the oil in a large saucepan and fry the spring onions and chilli for 1 minute. 3. Add the garlic and ginger and cook for another ..

1. Cut the chicken breasts into 2.5 cm (1 inch) cubes. Mix the turmeric with the salt and rub it into the cubes of chicken. Cover and leave to stand for 30 minutes. 2. Bruise the lemon grass with the side of a rolling pin to release the flavour. Finely crush ..

MAKING 1) Take a large saucepan and melt the butter. 2) Put in the onions and sauté for a few minutes till they become soft. Then, put in the ginger and garlic and stir for a minute further. 3) Now, add in the parsnips and spices and sauté till they give ..

GETTING READY 1. Shell and clean prawns. 2. Reserve their heads and shells. 3. Slice prawns into 3-4 pieces, season with salt and set aside. 4. Wash prawn heads and shells well, mash them lightly and add to stock. MAKING 5. In a pan place stock over high ..

MAKING 1. Take a pan, add stock, lime leaf or lime grind, lemon grass, chili puree and ginger. Bring the mixture to boil, reduce heat and simmer, covered, for about 10 to 15 minutes. 2. Halve spring onions lengthwise and then make thin slices, crossways. ..

1. Trim the lamb and remove the fat. Place in a large pan with the garlic, bay leaves, lemon grass, chilli and spices. Add the stock or water, bring to the boil, then cover and simmer for 1 1/2 hours, skimming occasionally. Discard the bay leaves, lemon grass ..

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, palm or caster (superfine) sugar, lime leaves and stock in a large preheated wok. Bring the mixture to the boil, stirring occasionally. 2. Reduce the heat and add the carrots, ..

1. Peel and devein the prawns and set aside the shells. Cut off the white part of the lemon grass stalks, reserving the tops. Flatten the lemon grass stalks with a cleaver or pestle. 2. Heat the measured water in a saucepan and add the prawn shells and the ..

The Thai chicken coconut soup is a spicy sweet and sour soup that is delicately balanced and flavored with exotic Thai spices. Thai chicken coconut soup can be served as a starter before the meal or in between courses as a palate refreshing. Aromatic and ..

MAKING 1) In a large saucepan, heat up oil. 2) Add the onion and garlic to sauté and soften for 5 minutes. 3) Add dried chili, cumin, tomatoes and chicken stock. 4) Use a hand blender or food processor, to prepare a smooth pure from this. 5) Bring the ..

1. Peel and devein the prawns, reserving the shells. Rinse the prawns and set aside. 2. Heat the oil in a large saucepan, add the chopped spring onions, ginger and chilli and cook gently, without colouring, for 5 minutes. Add the reserved prawn shells and ..

GETTING READY 1. Slice the pork meat into thin shreds and then add them to a pot of hot water. Blanch the meat in the hot water for 2minutes. Drain the meat and set aside when done. 2. In a large bowl, tip in the mushrooms and let them soak for 20 minutes. ..

Grind black pepper, dhaniya seeds & jeera coarsely. Heat 2 tbs oil & 1 tbs ghee in a deep vessel. When hot, add the coarsely ground mixture to it & saute for half a minute. Boil tomatoes separately in 1 cup water & puree them, add this to the above mixture. ..

1. Heat the oil in a small saucepan and when it is hot deep-fry the garlic, a few slices at a time, until golden brown. Remove the garlic and drain on kitchen paper. 2. Put the tamarind pulp into a bowl with the measured boiling water and set aside for 20 ..

In India, there are two main tzpes of soup, "rasam" originaters from the south and "shorba" from thr north. This soup, or shorba, would be served at the beginning of a meal. Based on cauliflower, this creamed soup is spicy but not excessively so. It is ..

1. Drain the soaked peas and beans in a colander, rinse under cold running water and drain again. Put them into separate saucepans, cover with plenty of cold water and bring to the boil. Lower the heat and simmer for 1 hour, then drain and reserve the ..

GETTING READY 1) Prepare the pesto. 2) In a blender, place all the ingredients for pesto and blend. 3) Keep scrapping the paste from the ..

GETTING READY 1) Prepare the pesto. 2) In a blender, place all the ingredients for pesto and blend. 3) Keep scrapping the paste from the ..

Heat the oil in a thick bottomed pan and place the mustard in it. When it splutters add the turmeric and the other seasoning ingredients. Stir fry for 30 seconds. Then add the water slowly. When the water comes to a boil, lower the flame and add the rye flour ..

Kali Mirchi Pani has a yumlogical taste. The peppercorns,curry leaves and ginger gives the Kali Mirchi Pani a smoothing taste. It is must catch

Wash rice well but do not remove all starch. Place in a pan with water, salt and black peppercorns. Bring to boil and lower heat. Simmer till rice is overcooked. Remove from heat and add lime juice. Serve in soup bowls. This is the original conji and is a ..

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

Hot Tempered Shorba has a Out of this world taste.The Grama masala and Chilli Powder gives the Hot Tempered Shorba Impressive taste. Must catch

Rrasam Indian

1. Heat the oil in a saucepan, add the onions and cook until golden brown. Add the garlic, chillies, peanuts, ground coriander, cumin and turmeric and cook for 2-3 minutes, or until the spices have cooked through and released a strong aroma. 2. Stir the ..

Sindhi Kadhi is the most delicious kadhi that I have ever tasted. Give it a

Pakora curry is a dish made in besan and yogurt. It is mostly served with rice. The pakora or fritters add taste to the curry.

Pour stock into a bowl and whisk while slowly adding oil. Gradually add garlic, tomato puree, lime juice, salt and pepper and continue whisking till well blended. Mix onion, tomatoes and bell pepper in a large bowl. Pour soup over vegetables and leave in the ..

MAKING 1)In a pan, boil water. 2)Put in half the spring onions, crumbled Maggi Lemon Masala Cubes, red chillies, galangal. 3)Let it simmer for 3 to 5 minutes. 4)Put in the sliced mushrooms and prawns. 5)Let it simmer till the prawns turn pink. 6)Put in the ..

A creativity of rasam with

GETTING READY 1. Shell, clean and devein the prawns well. 2. Wash and clean the meat, squid and then cut them into squares or manageable pieces. 3. Wash the vegetables and cut the corn, chilies, coriander, the mushrooms and the carrot and then set them aside ..

This daal is part of lunch or dinner menus in every Pakistani house. It is simple, easy and delicious to make.

Break down the tamarind block. Pour the hot water over the tamarind and leave it to soak for about 10-15 minutes. Squeeze out all the water and push the tamarind through a sieve to extract the pulp. Wash the lentils, put in a saucepan with the measured water, ..

Chicken Rasam is very popular in Chettinad cuisine.This Rasam though spicy is an excellent home remedy for common

An authentic Thai shrimp soup, the Tom Yum Kung is absolutely delicious. Tickle your taste buds with this refreshing soup. It is all about the genuine Thai flavor and taste all wrapped in one.

Pressure cook dal in a little water. Mash & liquidise. Take tamarind water. Add salt, ground paste, curry leaves, tomatoes, water & boil for 10 mins. Add dal, corriander leaves & boil 5 mins. longer. Serve piping

1. Combine bones and the water in large pan, bring to the boil, covered; simmer, uncovered, 20 minutes. Strain fish stock over large bowl; discard bones. 2. Heat the oil in large pan; cook brown onion, stirring, until soft. Add celery, lemon grass, lime ..

Are you looking for simple way to make spinach dal? This recipe is perfect for you. I like this healthy spinach dal because it is a high protein dish. It is a very common dish in the Indian homes. It is primarily eaten during Lunch. Spinach Dal goes well with ..

Classic version of Tom Yum - hot and sour

A special Soup made out of the water that remains after making Puran(is a stuffing forPuranPoli). Katachi Amati is a very yummy by-product of the Puran (Puran is a stuffing for puran poli or bobattu made up of soaked cooked and ground Chana dal mixed with ..

Are you looking for simple way to make Dal Makhani? This recipe is perfect for you. This is a traditional recipe from Punjabi Cuisine. Dal Makhani is the most delicious Indian dish . It is included as a main dish in Indian lunch and dinner menu . Dal Makhani ..

To make the dressing, combine the ingredients in a bowl. In another large bowl, mix the remaining ingredients with enough of the dressing to coat and season well with black pepper to

For the koftas Crumble the paneer and knead very well. Mix the paneer, plain flour, baking powder, chillies, coriander and salt. Shape into small balls and deep fry in ghee. Keep aside these koftas. For the gravy Cut the tomatoes into big pieces, add 4 ..

Wash the lentils. Place in a heavy-based saucepan, pour in the water, cover and bring to the boil. Add the ginger, garlic, ground coriander, salt and turmeric. Cover the saucepan again and cook slowly for 5 minutes. Remove the pan from the heat. Using a ..

Place the boiled roots and boiled potatoes into a thali and mash them finely. Fry the curry leaves in 1 teaspoon of oil till crisp and then crush them into the mashed vegetables. Add the onions, coriander, green chillies, turmeric, chilli and dhansakh masala, ..

Place the boiled roots and boiled potatoes into a thali and mash them finely. Fry the curry leaves in 1 teaspoon of oil till crisp and then crush them into the mashed vegetables. Add the onions, coriander, green chillies, turmeric, chilli and dhansakh masala, ..

1. Wash and cut the mutton into large pieces. Cut the vegetables and chop half the onion. 2. Pick and wash all the pulses. 3. Chop coriander leaves, mint leaves and green chillies. 4. Roast and grind red chillies, cumin, and coconut to a fine paste. 5. Grind ..

1. In a large bowl, soak the cracked wheat overnight in plenty of water to cover generously. 2. Cut the skinless chicken pieces into strips, about 1 cm / 1/2 inch thick. 3. Heat the corn oil in a kadahi, wok or deep frying pan and fry the onions with the ..

Chop chillies, tomatoes and onions. Wash lentils and put them in a pan with 11/2 pints cold water, the turmeric and salt, and cook for 1/2 hour on medium heat, when they should have absorbed all the liquid. Meanwhile fry the onions till golden brown, add ..

1. Wash the masoor dhaal and toor dhaal thoroughly. Put them in a heavy-based saucepan, pour in 600 ml (1 pint) of the water and cook over a medium heat, partially covered, for 10-15 minutes until soft. Place a wooden spoon in the pan to stop the mixture ..

1. Wash and apply salt to the mutton and cook in a pressure cooker with three cups water till the mutton is tender. 2. Cut the cucumber or white gourd into cubes, salt it and cook in a pressure cooker in one and a half cup of water till soft. Mash the ..

1 Boil the dal with the water in which it was soaked along with the stock cube, turmeric, onions, chillies, and salt. After the cooker reaches maximum pressure, reduce heat and cook for 20 minutes. Open the cooker and check that the dal is tender and well ..

GETTING READY 1) In a food processor, place all the ingredients. MAKING 2) In food ..

GETTING READY 1) In a food processor, place all the ingredients. MAKING 2) In ..

Place the tomatoes in a large vessel along with a little salt and 3-4 cups of water and allow to come to a boil. When the soup is cooked add the drumstick pulp and boil for a further 5 minutes. Remove from the stove. Pour the soup through a fine wire or ..

1. Melt 2 tablespoons butter. Add onion. Fry until transparent, but not coloured. 2. Add half the cheese, milk and soup. Cook for 10 minutes. 3. Shell and halve the eggs. Add to the soup mixture with peas, celery, mushrooms, coriander and chilli powder. Mix ..

For the cutlets Boil the potatoes and mash them coarsely. Chop the onions finely. Mix the onions, potatoes, green chillies, coriander, lemon juice and salt. Shape into cutlets. Mix the flour very well in 1 1/2 teacups of water. Dip the cutlets in this paste, ..

1. Thinly slice the chicken breasts, cutting across the grain, into bite-size pieces. Place in a bowl, season with a little salt and pepper and set aside. 2 . Pour the coconut milk into a saucepan, then add 600ml water, using the can as a measure (this will ..

i. Wash and pressure cook the dal and the peanuts with 4 cups of water ii. Cool the dal and blend it well. Don’t blend the peanuts iii. Add the chopped tomatoes, green chillies, ginger, tamarind water, jaggery and the masalas to the dal and bring it to a ..

GETTING READY 1) In a food processor, combine all the ingredients. MAKING 2) ..

1. Cook the two chopped onions in a wide mouthed vessel, along with one cup oil. When the onion becomes soft add the ground masala and fry it well. Then add one cup gram flour and chilli powder and stir well. If necessary add a little extra oil. When the ..

For the paste Put 2 teaspoons of oil in a frying pan and fry the cinnamon, khus-khus, cloves, pepper, coriander seeds and red chillies for a few minutes. Put the onions straight on the gas until they become black. Remove the top skin. Put 2 teaspoons of oil ..

Kaho Tom Gai is a unique dish that is a meal in itself. You can serve this wonderful dish at home for a grand dinner. I made this for my husband for our anniversary dinner and he loved it! Try the Kaho Tom Gai for

Put the chicken into a large saucepan and pour over the water. Add salt and pepper to taste and one onion, and bring to the boil. Cover, reduce the heat to low and simmer the chicken for 1 hour, or until the chicken is cooked through. Remove from the ..

Karhi is a traditional Indian dish that is yogurt and gramflour seaseoned with Indian spices. This is a basic recipe for the gravy and you can make a difference by adding pakoras, boondi, potatoes or anything else of your choice. Serve with rice or any Indian ..

1. Place the fish in a large thali. If using prawns pound them well. 2. Soak the bread in water for five minutes. Squeeze all the water out of .the bread between your two hands and place it with the fish in the thali. Chop the onion finely along with washed ..

1. Make sauce veloute as directed. 2. You will need fresh young corn cobs or use 1 tin cream style corn soup. 3. If using fresh corn put corn kernels with coriander in a grinder and grind to a paste. 4. Heat oil, add corn paste with chilli, pepper, nutmeg and ..

When you skin the ash gourd set aside the skin to make chutney. Discard the seeds in the soft centre portion. You may use the soft portion if you like but since it turns into a mash when cooked, you can keep it aside for use in soup stock later. Cube the firm ..

1. Wash the potatoes and boil them in the pressure cooker till soft. When cooked, drain the water, peel and mash well till soft and fluffy. Mix in a little salt, black pepper and chopped coriander about 1/4 teaspoon or so. Roll into a ball and set aside. 2. ..

1. Cover the black ear fungus or dried shiitake mushrooms with 300 ml (1/2 pint) boiling water and leave to stand for 20 minutes to swell. Remove from the water and chop finely. Strain the water and reserve. 2. Meanwhile, cut the central stem out of the ..

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 ..

In a large pot heat the oil on medium high heat, add the peppercorns and cinnamon. Wait for the spices to sizzle for about 10 seconds and add the onions, butternut squash and the stock. Cover and let simmer for 20 minutes, until squash is tender. Blend all ..

GETTING READY 1) Slice and cut thin slices of lamb, retaining some fat. 2) Soak some vermicelli. 3) Roll up the slices and arrange on a plate. MAKING 4) In individual plates, arrange the bean curd, and place the soaked vermicelli. 5) Arrange all dips and ..

Clean, wash and drain rice. Set aside for 15 minutes. Cook with a teaspoon of oil so that the grains remain separate. Grind the onions and other listed ingredients to a paste and set aside. Heat the oil in a frying pan, and saute the dry masalas for 10 ..

1. Chop the onions and place in a vessel with half a cup of ghee and cook till soft and pink. Wash the mutton, apply ginger-garlic paste, salt and add it to the onions and fry till the mutton is red. Either cook mutton over a stove for two hours or cook in a ..

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 ..

One of our favourite meals to eat in Bangkok is the Thai version of Suki-Yaki. We usually eat this dish at one of the many MK restaurants which specialize in this fun cook it yourself meal. Suki-Yaki is such a fun meal that you cook at your table in a ..

Dal bati is a lentil soup with baked whole wheat flaky round bread that are very tasty and healthy.Lentil are high in proteins. They are often mixed with other foods in India. Dal is a mixture of 5 different types of

splutter mustard seeds in a pan.then empty the masal into it add turmeric and turn the heat off. now add water 1 cup (approx 200 ml or a little more) now add maggi.once the water evaporates add coriander leaves that are finely

Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into

Clean, wash and wipe karela absolutely dry. Remove half a centimeter from both ends. Slit and keep aside. Mix red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt. Stuff the karela/bittergourd with this masala. Keep ..

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 ..