Ingredients:- 1 ½ cup Rava ¾ Urad Dal 1 ½ table spoon Sour Curds 1 finely chopped Onion 2-3 Green Chillies Salt to taste. Method :- Soak Urad dal overnight and grind to paste. Mix rava, salt, curd & urad dal paste and little water to make a thin batter. … Continue reading
Ingredients: 2-3 cups wheat flour 1 carrot 1 onion 3″ chunk bottle gourd 3 french beans 1 tbsp. peas 1 thin slice cabbage 1 cup fenugreek (methi) greens, cleaned 3-4 green chillies 1/4 tsp. turmeric powder 1/2 tsp. sesame seeds 3-4 pinches asafetida powder 2 pinches soda bicard or baking … Continue reading
Ingredients * 6 cups all-purpose flour, * 2 1/2 cups warm water * 2 (1/4 ounce) packages active dry yeast * 1 tablespoon salt * 2 tablespoons vegetable oil Method 1. In a large bowl, scatter the yeast over the warm water and stir until dissolved. 2. Add the salt. … Continue reading
Ingredients * 1 1/2 packages or 1 tablespoon dry yeast * 2 1/2 cups warm water (100° to 110°) * 31.5 ounces or 7 cups all-purpose flour plus 2 teaspoons, divided * 2 teaspoons kosher salt * Cooking spray * 1 tablespoon extra-virgin olive oil Method 1. Dissolve yeast in … Continue reading
Kulfi is sometimes known as Indian ice cream. I have tried many varieties of kulfi throughout the country; this recipe produces by far the best I have ever eaten. It serves eight. Preparation and cooking time: 1hr 30 minutes approx. Ingredients: 4 pints (2¼ litres) whole milk 12 green cardamoms … Continue reading
(Same masala can be used in mutton,Vegetable and prawns) Ingredients: 1 lb (450g) cooked chicken (page 52) 2 tablespoon vegetable oil 1 tablespoon cashew nuts finely chopped 1 tablespoon sultanas 4 cups pillau rice 4 cups curry sauce 1 teaspoon garam masala 1 teaspoon chilli powder (or to taste) ½ … Continue reading
Ingredients: 2 tablespoon vegetable ghee ½ small onion finely chopped 1 cup basmati rice Method: Heat the ghee in a pan and fry the onion until just beginning to brown. Warm the rice and add to the pan. Toss around in the pan for a minute or two. Serve immediately.