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Showing posts from August 1, 2010

BABY CORN AND PEAS DELIGHT

baby corn and peas in shehenshahi gravy




Baby Corn and Green Peas is a killer combination. They compliment each other really well. Let me tell you that this curry is relatively dry as compared to the regular Baby Corn Masala but it really goes well with most dishes.
If you love Baby Corn, this is for you.
Preparation Time: 30 mins

You Will Need:
12-15 Baby Corn - cut vertically into 1 inch pieces

1 cup green peas - fresh/frozen 1 red onion - finely chopped 2 tbsp yogurt 1 small tomato - finely chopped 2 Green chillies - slit length wise 1 tsp ginger-garlic paste 2 tsp kasuri methi/dry fenugreek leaves 1 tsp red chilli powder 1/2 tsp Garam Masala 1/2 tsp Kitchen King masala 1 tsp cumin seeds 1 tsp turmeric Salt as per taste 1 tbsp Oil Method:- Boil baby corn juliennes in heavily salted water with turmeric for about 10 - 12 minutes. Baby Corn should be tender fork.Meanwhile, heat oil in a heavy bottomed pan, Add cumin seeds, once the seeds pop & splutter, add green chillies & ginger garlic paste.…

'SPICY CHICKPEAS 'CHATKAREDAR TAMATARI CHOLE

SPICY CHICKPEAS
chatkaredar tamatari chole






ingredients:-

2 cups Garbanzo Beans/CHICKPEAS or chole2 tomatoes (chopped)1 cup Tomato Puree or Paste3 medium Onions (finely chopped in chopper)2 cloves minced Garlic (optional as per taste)1 tbsp. Ginger paste2 Green Chilies choppedSalt to taste¼ tsp. Turmeric powder1½ tsp. Red Chili Powder1 tsp. Coriander powder4 tsp. Vegetable Oil / Extra Virgin Olive Oil

STREET BURGER 'VADA PAV ' MUMBAI SPACIAL'

Indian street food is awesome !!!


STREET BURGER

Vada pav ·PavBread………….1pkt(12pes) ·Potato’s…………….4to5(boil and mashed) ·Ginger garlic paste..1tsp ·Green chilly………….2(chopped)

COOKING TIPS

Curries When milk or curd is to be added to tomato masala of gravies, bhuno tomatoes well till dry and oil separates before adding the curd or milk. Bhuno-ing well lessens the sourness of the tomatoes and the added milk or curd does not curdle. If the tomatoes are not well bhunoed, there are chances of getting a curdled gravy. When adding curd to curries, always remember to beat the curd. Remove the masala from fire when adding the curd or milk to the masala. Stir well to mix. Return to low heat. If your curry turns out a bit oily and pungent, take two bread slices and crumble them coarsely. Add this to the curry and mix well. Bread absorbs the excess oil and spice. If your gravy becomes too salty, make a few small balls of atta (chappati dough) and put them in the gravy. Give 2-3 boils. Let them remain for some time in the curry. Before serving remove these balls which have absorbed the extra salt. To thicken gravies and also add flavour to the gravy, grind 1-2 tbsp of soaked cashew nuts …