|
|
|
Print This Recipe
|
| Ingredients |
|
| Method |
|
| Units Prepared |
- |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Potato :- 3 ½ ounce
Onion :- 1.765 ounce
Cut Coriander Leaves :- 1 tbsp.
Baingan Bharata Masala 1 1/2tbs
Salt to taste
Oil for shallow frying
|
| Method |
1 Boil potatoes, peel and mash them.
2 Add Baingan Bharata Masala, chopped onion and coriander leaves and salt to
mashed potatoes.
3 Make into 4 balls and flatten them into round shapes.
4 Shallow fry the Tikias till golden brown in colour and serve it hot with tamarind
chutney.
|
| Units Prepared |
serves 2 |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Split red gram :-4.41ounce
Rice :-8.825 ounces
Tamarind :-0.353 ounce
Coriander Leaves :-1 ounce
Red chillies :-0.353 Ounce
Split bengal gram :-1/4 tsp.
Split black gram :- ¼ tsp
Coconut :- ¼ portion
For seasoning
Fenugreek :-1/8 tsp
Asafoe |
| Method |
1. Cook red gram till very soft.
2. Soak tamarind and extract juice.
3. fry spices, red chillies, coconut and other grams in a little fat and grind to a fine paste.
4 .Add spices, Sambar Masala, Curry leaves and washed rice to cooked grams.add salt.
5.Add sufficient hot water to cook mixture , cook till done.Add tamarind extract and cook
for a while.
Garnish with chopped coriander leaves serve hot with clarified butter.
|
| Units Prepared |
2 serves |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
2 cups of Rice
2 or 2-1/2 cup of toor dal
2 cups of mixed vegetable (beans, carrot, potato, peas..)
2 tbsp..peanuts (and /or cashew)
bay leaf
ghee
Masalas :
BISIBELEBATH |
| Method |
- Fry all this ingredients 1tsp of oil (except coconut) till you get strong aroma..but do not let spices turn brown..
- You could also fry each spice/dal one at a time..to make sure they r evenly roasted/ fried
- Grind the fried spices with coconut and water
- Cook Dal , vegetables and rice separately
- Fry Peanuts (even cashew can be used) in ghee till it turns light brown and keep it aside
- Now take a thick bottom pan , Add rice, dal, vegetables ,paste,peanuts, bay leaf and sufficient water..add cook over low to medium flame
- Unlike most pulav..Bisibelebath should be soggy and semi solid in consistency.
- Add water if needed while cooking...let all ingredients mix well
- Serve with raita and chips/ papads/hapla
Enjoy!! Instructions for Use - Transfer the content of the foil pouch into the microwave safe bowl, microwave on high for 1-2 minutes and serve hot
----------------------------or------------------------ - Immerse the unopened foil pouch in boiling water for about 5 minutes. Remove, cut open and serve hot.
Serving Suggestion : - Sprinkle some crisp, savoury boondi over the dish for a delightful crunch.
|
| Units Prepared |
- |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Potatoes :- 5.295 ounce
Tomato Puree :- 5.295 ounce
Green Peas :- 2.824 ounce
Cauliflower :- 1.765 ounce
Capsicum :- 1.765 ounces
Onion :- 3 ½ ounce
Green Chilli Paste :- 1tsp
Ginger Garlic Paste :- 1 tsp.
Chilli Powder :- ½ tsp
|
| Method |
1 Cooked and mashed vegetables.( potatoes,green peas, cauliflower)2 Heat 1 tbsp oil in a pan, fry chopped onion till pinkish brown, add ginger garlic paste , green chilli paste and capsicum for 2 mins.3. Add tomato puree (made by mincing the tomatoes in mixer and cook for 2-3 minutes.4. Add Pavbhaji Masala., Chilli powder , mashed Vegetables,salt to taste, 1 ½ glass of water and cook for 5 min.5. Add 1 tbsp of butter in it.Garnish with coriander leaves, onion, lemon.Serve with heated ,buttered buns. |
| Units Prepared |
For 2 serves |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Chicken : 7 ounces
Onions : 2.64 ounce
Tomatoes: 1.765 ounce
Cream : 1 tbsp.
Butter Chicken Masala 2 tbs
Salt to taste
Oil 3 tsp
|
| Method |
METHOD
1.Pressure cook the chicken pieces and keep them aside.
For Gravy
1 Heat the oil in pan, add chopped onions fry till golden brown.
2 Add chopped tomatoes, cook for 2 minutes. Add butter chicken masala, salt, mix well
and allow to cook.
Add pressure cooked chicken pieces to it, cook till done .
Garnish it with Coriander , cream and serve hot.
|
| Units Prepared |
serves 3 |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Cabbage :- 1.765 ounce
Bengal Gram Flour :- 1 ounce
Potato :- 3 ½ ounce
Cut Coriander leaves :- 1 tbsp.
Onions : 1.765 ounce
Bread crumbs :-1 tbsp.
Lemon juice 1 tsp
Baingan bharata masala 2 tbs
Salt to taste
Oil for frying
|
| Method |
1 Chop the cabbage very fine.
2 Boil, peel and mash potatoes.
3 To the chopped cabbage, add bengal gram flour, bread crumbs, chopped onions and
coriander leaves, mashed potatoes, Baingan bharata masala, salt and lemon juice.
4 Form four oval shaped cutlets.
5 Heat oil in pan, and deep fry the cutlets. Serve hot with coriander
chutney.
|
| Units Prepared |
serves 2 |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Chopped Cauliflower :- 8.825ounces
Paneer :- 1.765 ounces
Milk :- 250 ml
Tomato Sauce :-1 tbsp.
Cumin :- 1/8 tsp.
Oil :- 1 tbsp.
Turmeric Powder:- ¼ tsp.
Onion :-2.647 ounces.
Chole masala :- 1 ½ tsp.
Ginger Garlic Paste :- 1 tsp.
Salt to |
| Method |
1.Dice the paneer into small cubes, fry in oil till golden, and set aside in tepid, salt
water.
2.In cooking vessel, heat oil, add cumin, turmeric powder. Then add ginger- garlic
paste, chopped onion. Fry till it turns pinkish brown.
3.Add chhole masala and stir well.
4.Add finely chopped cauliflower. Cooked for a minute.
5.Pour milk in it ,cover the pan and simmer on a slow flame till cauliflower get well cooked.
6.Finely add tomato sauce, salt, and paneer cubes.
Serve hot with Chapaties, Naan or Roties.
|
| Units Prepared |
2 serves |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
- |
| Method |
CHAT MASALA is an aromatic & Tasty Prepared spice, Which when sprinkled on Fruit Salad, Aallo Chat, Dahi vada, Salads, Finger Chips, Roasted & Tandoory Prearations, Juices, Sandwitches, Paneer Tikka, Rosted Cashewnuts & other snacks will get you special great taste. |
| Units Prepared |
- |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Kabuli Chana :-3 ½ ounces
Tomato Puree :-1 cup
Onion Paste :- 1 tsp.
Oil :-1 tbsp.
Salt and Sugar :- to taste.
Chhole Masala : 1 tbsp
Water
For garnishing – coriander leaves
|
| Method |
1. Soak Chana overnight. Cook and keep ready. Mashed some amount of channa .
2. Heat oil in a pan. Fry onion paste and tomato puree till oil seperates.
3. Add Chhole Masala and mix well.
4. After cooking for some while, add mashed chhole and the cooked chhole.
5. Add salt ,sugar and water .
6. Cover the pan and simmer for another 4-5 minutes.
Garnish with Coriander Leaves and serve hot with Puries or Parathas.
|
| Units Prepared |
for 2 serves |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
- |
| Method |
Soak Kabuli Chana in water overnight and boil it. Fry Mustard, Cumin & Asafetida with oil in a kadhai. Add Chopped Onions, Capsicum, Ginger, Garlic, Tomato and fry it Add boiled Chana & boiled Potato with other spices and cook it. When cooked add Chhole Masala(1 teaspoon in 1 plate)and Kasoori Methi. Now spread Coriander Leaves, Green Chilly, Tomato and Serve. |
| Units Prepared |
- |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Chicken 8.825 ounces
Curd 1 tbsp.
Lemon juice 10 ml
Tamarind pulp 5 ml
Turmeric a pinch
Butter Chicken Masala 2 1/2tbs
Salt to taste
Oil for frying
|
| Method |
1 Pressure cook the chicken pieces.
2 Marinate it with curd, lemon juice, tamarind pulp, butter chicken masala and salt.
3 Allow to marinate for 2 hours.
After some time shallow fry chicken pieces till golden brown in colour and serve hot.
|
| Units Prepared |
serves 3 |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Chicken 8.825 ounce
Fresh coconut 3 ½ ounce
Onions 2.64 ounce
Tomatoes 1.765 ounce
Butter chicken masala 3 tbs
Salt to taste
Oil 2 tbsp
|
| Method |
Pressure cook the chicken.
For gravy
1.Grind fresh coconut, onions, tomatoes, Butter chicken masala and salt together to
paste.
2 Heat oil in a pan add the paste and fry till oil leaves the sides of pan.
For final preparation
1.Add pressure cooked chicken pieces to the gravy and cook till
done and serve hot.
|
| Units Prepared |
serves 3 |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Chicken 8.825 ounce
Tomatoes 5.295 ounce
Onions 2.64 ounces
Butter Chicken Masala 3 tbs
Salt to taste
Oil 3 tsp
|
| Method |
1. Pressure cook the chicken pieces.
2. Make tomato puree.
For gravy
1 Heat oil in Pan.
2 Add chopped onion, cook till brown and add tomato puree.
3 When the oil starts leaving the sides, add Butter chicken masala, salt and cook for five minutes.
For Final Preparation
1 Add pressure cooked chicken pieces to the gravy.
2 Cook for 5 minutes and serve hot.
|
| Units Prepared |
serves 3 |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|
|
|
Print This Recipe
|
| Ingredients |
Chicken ( shredded ) 10 ounce
Noodles 2.64 ounce
Tomato 1.765 ounce
Soya Sauce 1/2 tsp
Chilli Sauce ½ tsp
Butter Chicken Masala 1tbs
Salt to taste
Oil 2 tsp
|
| Method |
1.Boil the noodles and cook grated chicken till done.
2.Heat oil in pan. Add chilli sauce, soya sauce, butter chicken masala and salt. Cook for 5 minutes
3.Add shredded chicken and boiled noodles, cook for 5minutes.
4.Serve hot.
|
| Units Prepared |
serves 2 |
| Tip |
- |
|
|
|
|
|
Web Master, ethnickitchens
|
|
|
|
|