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Sambar Masala
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Posted on 20 April 2003 @ 16:52:54
Ingredients Coriander Seeds - 200 gms Dry Red Chillies - 100 gms (whole) Black Pepper - 25 gms Cumin Seeds - 25 gms Channa Dal - 25 gms Urad Dal - 25 gms Rice - 25 gms Fenugreek Seeds - 10 gms Turmeric - 10 gms Salt - 25 gms Asafoetida - 5 gms Curry Leaves - 3 stalks (wiped clean) Cloves - 5 Ghee for Roast - 2 tsp
Method
Take all ingredients and mix. Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. Use as required. Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 1 1/2 cups
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Rasam Masala
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Posted on 20 April 2003 @ 16:53:23
Ingredients Toor Dal - 1 tbsp Dhania Seeds - 1 tbsp Black Pepper - 1 tsp Cumin Seeds - 1/2 tbsp Dry Red Chillies - 6 (whole) Curry Leaves - 1 stalk Ghee for roasting - 1 tsp
Method
Take all ingredients and mix. Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. Use as required. Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 1/2 Cup.
OR
Sambhar Masala - 1 tbsp Cumin Seeds - 1 tsp Black Pepper - 1 tsp Ghee for roast - 1/2 tsp
Method
Roast cummin & pepper by general method. Pound. Mix with ready Sambhar Masala. Store.
Makes: 1 1/2 tbsp.
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Bisi Bele Huli Anna Masala
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Posted on 20 April 2003 @ 16:53:52
Ingredients Dessicated Coconut shredded - 1/4 (grated) Dhania - 1 tbsp Black Pepper - 8-10 Cumin Seeds - 1/2 tbsp Methi Seeds - 1 tsp Dry Red Chillies - 4-5 (whole) Asafoetida - 1/4 tsp Curry Leaves - 2 stalks Cloves - 5 Cinnamon - 1" stick Cardamoms - 5 Ghee for roasting - 1/2 tbsp
Method
Take all ingredients and mix. Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. Use as required. Roast by general method and dry grind or pound and store.
Makes: 1 Cup.
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Spicy Tomato Soup Masala
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Posted on 20 April 2003 @ 16:54:28
Ingredients Red Chillies - 2 (whole) Turmeric - 1/4 tsp Black Pepper - 3-4 Cumin Seeds - 1/2 tsp Asafoetida - 1/8 tsp Cloves - 3 Dhania Seeds - 1/2 tbsp Cinnamon - 1/2" stick Ghee for roasting - 1/2 tsp
Method
Take all ingredients and mix. Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. Use as required. Note: Use a heavy pan or griddle (tawa) for best roasting.
To make soup use tomato puree, rice starch stock, salt and above masala. Season with ghee, cummin and mustard seeds. To be eaten with hot steamed rice.
Makes: 1/2 Cup.
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Garam Masala (Fresh)
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Posted on 20 April 2003 @ 16:54:58
Ingredients Cinnamon - 3" sticks Cumin Seeds - 1/2 tbsp Coriander Seeds - 1/2 tbsp Black Pepper - 5-6 Bay Leaf - 1 Cloves - 4
Method
Take all ingredients and mix. Put ghee, add ingredients and roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. Pound to a coarse powder, either in a mortar and pestle or dry grind in a mixie. Use as required. Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 2 tbsp.
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Punjabi Garam Masala
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Posted on 20 April 2003 @ 16:55:30
Ingredients Cumin Seeds - 100 gms Cardamom - 50 gms Black Pepper - 50 gms Fennel (Saunf) Seeds - 30 gms Black Cumin Seeds - 30 gms Coriander Seeds - 30 gms Cloves - 15 gms Cinnamon - 15 gms Bay Leaf - 15 gms Ginger Powder - 10 gms (crushed dry root) Mace - 15 gms Nutmegs - 2 (broken)
Method
Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general.
Makes: 1 1/2 Cups.
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Chaat Masala
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Posted on 20 April 2003 @ 16:55:57
Ingredients Coriander Seeds - 1 tbsp Dry Red Chillies - 1 tbsp Cumin Seeds - 1 tbsp Amchur Powder (dry mango) - 1 tbsp Black Pepper - 2 tbsp Black Salt (rock form) - 1 tsp
Method
Slight roast dhania and cumin seeds separately. Grind all ingredients together.Store as general.
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Indian seasoning For Salads, Fruits, etc
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Posted on 20 April 2003 @ 16:56:48
Ingredients Black Pepper Powder - 1/2 tsp Red Chilli Powder - 1 tsp Cumin Seed Powder - 1 tsp Salt - 1 1/2 tsp.
Method
Mix all together and store. Sprinkle as required.
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Grilled Paneer With Veggies
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Posted on 20 April 2003 @ 16:57:32
Ingredients: 400 gms. Paneer (in slab form) 1 onion chopped in chunks 1 tomato chopped in chunks 1 capsicum chopped in chunks 1/2 tsp. ginger grated 1/2 tsp. garlic crushed 1 tsp. coriander leaves finely chopped 1/2 tsp. green chilli sauce 1/2 tsp. soya sauce 1 tsp. white vinegar Salt to taste 1 tbsp. butter 1/2 tbsp. oil 1/2 tsp. cornflour
For marinade: 1 tbsp. vinegar 1/2 tsp. sugar 1 tsp. chilli sauce 10-12 mint leaves finely chopped 1/2 tsp. garlic crushed fine salt to taste
Method: For marination:
Cut paneer into 1 chunks. Mix all ingredients for marinade, till well blended. Put paneer pieces in marinade. Toss till all chunks are well coated. Marinate for 1 hour. To proceed:
Remove pieces from marinate. Do not discard remaining liquid. Keep aside. Brush on all sides with butter. Place on a nonstick baking tray. Place under a hot grill till golden. Flip and ensure the other side is cooked too. Keep aside. Heat oil in a heavy saucepan. Add ginger, garlic stirfry for a moment. Add onions, stirfry till tender and light pink. Add capsicum, tomatoes, stir fry for a further 2 minutes on high. Add all sauces, salt, stir. Add any leftover marinade to the veggies. Sprinkle cornflour, stir further 1 minute. To serve:
Place paneer chunks in centre of serving dish. Arrange stirfried veggies around paneer in a ring. Garnish with coriander. Serve piping hot. Making time: 30 minutes (excluding marination time) Makes: 5 servings Shelflife: Prior preparations 2 days After marination, best fresh
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Masala Potatoes
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Posted on 20 April 2003 @ 16:58:52
15 baby potatoes scraped clean and washed 1 tsp chilli powder 1/2 tsp. each dhania powder and mango powder 3/4 tsp. sugar, sambhar or garam masala salt to taste 1/4 tsp. turmeric powder pinch asafoetida 1 tsp ginger and garlic grated 1-1 1/2 tbsp. oil 2 tbsp. curds 1 tsp mustard-cumin seeds Method
Do not peel potatoes. Once scubbed clean under running water, clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.
Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left over masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati.
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Sindhi Saibhaji
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Posted on 20 April 2003 @ 17:00:06
Ingredients: 1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra) 100 gms. french beans 1/2 bunch each spinach, coriander, khatta (3 leaved) greens. 1/2 bunch any other leafy greens. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. red chilli powder 1 tsp. dhania (coriander seed) powder 1 tsp. salt 1/2 tsp. turmeric 3 tbsp. oil 1/2 tbsp. ghee 2 pinches asafoetida
METHOD:
Clean and wash dals. Clean, wash and chop spinach and vegetables except tomato. Heat oil in a pressure cooker, add all the vegetables, spinach and dals. Mix well, add enough water to cover the contents.
Add all masalas and mix. Place whole tomato on top, cover and pressurecook for 3 whistles. Cool the cooker, open and handblend the contents. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable. Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh
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Shahi Paneer
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Posted on 20 April 2003 @ 17:00:39
Ingredients: 250 gms. paneer (cottge cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 1/4 cup beaten curd 1/2 tsp. red chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce
To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.
Making time: 45 minutes. Makes for: 6 Shelf life: best fresh.
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