Hope you will try some of them and post me your comments. I will try to update the recipes all the time... for a start..I will dish up some masaledhaar chiz... 
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MAKAN CORNER
MAKAN CORNER
hey people,,I am so free and wanting to share different recipes with you people out there,especially the ladkis. Hope you will try some of them and post me your comments. I will try to update the recipes all the time... for a start..I will dish up some masaledhaar chiz...
Hope you will try some of them and post me your comments. I will try to update the recipes all the time... for a start..I will dish up some masaledhaar chiz...
Last edited by chixchix on Tue, 08 Aug 2006 7:40 pm, edited 1 time in total.
MASALA BHARWAN KARELAS
8 bittergourds
2 onions, grounded
1 tsp chilli powder
1/2 tsp haldhi
2 tsp garam masala powder
1 tsp mango powder
Oil
Salt to taste
Method
1) Scrpe away the skin of the bittergourd.Slit and remove seeds.
2) Apply salt and keep aside in the sun for 30 minutes.
3) Mix onion paste with garam masala, mango powder,salt,chilli powder
and haldhi.
4) Wash karelas and squeeze out all the water and salt.
5) Fill karelas with the onion masala and tie each with a thread.
6) Heat some oil in a pan ,arrange all the stuffed karelas in it.Cook well, taking care not to break the karelas.
7) Remove the thread and serve hot with chapatis.
Feel free to edit your own ingrediants and also the Garam Masala that I use is MDH.
2 onions, grounded
1 tsp chilli powder
1/2 tsp haldhi
2 tsp garam masala powder
1 tsp mango powder
Oil
Salt to taste
Method
1) Scrpe away the skin of the bittergourd.Slit and remove seeds.
2) Apply salt and keep aside in the sun for 30 minutes.
3) Mix onion paste with garam masala, mango powder,salt,chilli powder
and haldhi.
4) Wash karelas and squeeze out all the water and salt.
5) Fill karelas with the onion masala and tie each with a thread.
6) Heat some oil in a pan ,arrange all the stuffed karelas in it.Cook well, taking care not to break the karelas.
7) Remove the thread and serve hot with chapatis.
Feel free to edit your own ingrediants and also the Garam Masala that I use is MDH.
ZAFFRANI CHAWAL
INGREDIANTS
200 gm rice
1 tsp saffron,soaked in 2 tsp milk
2 tbsp ghee
1/4 cup rose water
2 cup sugar
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
1/4 cup shredded almonds
METHOD
1) Wash rice well.Boil 4 cupss of water and add rice. Simmer,covered for
15 mins till rice is cooked.
2) Stir rice slowly,adding a little hot water.
3) Add ghee and cook till rice is tender, stirring slowly.
4) Add rose water,sugar and stir till well blended.
5) Add saffron, cardamom and cinnamon powder.
6) Simmer for 10 mins,garnish with almonds, and serve hot.
200 gm rice
1 tsp saffron,soaked in 2 tsp milk
2 tbsp ghee
1/4 cup rose water
2 cup sugar
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
1/4 cup shredded almonds
METHOD
1) Wash rice well.Boil 4 cupss of water and add rice. Simmer,covered for
15 mins till rice is cooked.
2) Stir rice slowly,adding a little hot water.
3) Add ghee and cook till rice is tender, stirring slowly.
4) Add rose water,sugar and stir till well blended.
5) Add saffron, cardamom and cinnamon powder.
6) Simmer for 10 mins,garnish with almonds, and serve hot.
MURGHI KE MAKHNI KEBAB
MURGHI KE MAKHNI KEBAB
INGREDIANTS
400 gms minced chicken meat
1 tbsp curd
2 eggs, broken
1 tsp butter
Ghee
Salt to taste
To be grounded to a paste:
6 peppercorns
1 tsp cumin seeds
1 tbsp garam masala
1 tbsp almonds and raisins,chopped
METHOD
1) Mix chixx with masala, salt,butter, and curd.Mix well and make small
balls.
2) Dip balls in the egg mixture and fry in hot ghee.
3) Serve hot with green chutney.
INGREDIANTS
400 gms minced chicken meat
1 tbsp curd
2 eggs, broken
1 tsp butter
Ghee
Salt to taste
To be grounded to a paste:
6 peppercorns
1 tsp cumin seeds
1 tbsp garam masala
1 tbsp almonds and raisins,chopped
METHOD
1) Mix chixx with masala, salt,butter, and curd.Mix well and make small
balls.
2) Dip balls in the egg mixture and fry in hot ghee.
3) Serve hot with green chutney.
Good work chixchix..hope your recipes are tried & tested....pls pass on some easy to make stuff for people like me who like to spend less time in the kitchen and the men who would dare to make if it is easy....
and Ajit pls pass on all your easy indian/non indian low carb recipes yaar
and Ajit pls pass on all your easy indian/non indian low carb recipes yaar
The best place to find a helping hand is at the end of your own arm
VERMICILLI PUDDING
VERMICILLI PUDDING
INGREDIANTS
170 gm vermicilli
2 tbsp unsalted butter
1 Litre milk
30 gm shelled pistachios,chopped
60 gm blanched almonds,chopped n toasted
125 gm cashew nuts, chopped n toasted
2 drops of vanilla essence
1 drop of vanilla food colouring
1/4 tsp grounded cardamom
230 gm sugar
2 cups of water
1) Melt butter in a pan.Saute the cardamom and vermicilli until light brown.
2) Add sugar,water.Bring to boil.
3) reduce the heat to moderate ,simmer for 10 mins.
4) Add almonds,cashews,pistachios and vanilla essence and colouring.
5) Bring to boil and remove from heat. Pour into serving dish.
This is simple megha ,,i cant think of anything simpler.
INGREDIANTS
170 gm vermicilli
2 tbsp unsalted butter
1 Litre milk
30 gm shelled pistachios,chopped
60 gm blanched almonds,chopped n toasted
125 gm cashew nuts, chopped n toasted
2 drops of vanilla essence
1 drop of vanilla food colouring
1/4 tsp grounded cardamom
230 gm sugar
2 cups of water
1) Melt butter in a pan.Saute the cardamom and vermicilli until light brown.
2) Add sugar,water.Bring to boil.
3) reduce the heat to moderate ,simmer for 10 mins.
4) Add almonds,cashews,pistachios and vanilla essence and colouring.
5) Bring to boil and remove from heat. Pour into serving dish.
This is simple megha ,,i cant think of anything simpler.
Hey chixchix,
Guess you forgot to add milk to the pudding
I guess you should add milk just before you add all the nuts in, right?
Also I think this is pretty similar to our "sevaiyan" which is made on Id or "semiya payasam" in tamil. No colours or essence for that. Rest is the same.
Am quite enjoying your recipes....keep the good work going babe!
Guess you forgot to add milk to the pudding
I guess you should add milk just before you add all the nuts in, right? Also I think this is pretty similar to our "sevaiyan" which is made on Id or "semiya payasam" in tamil. No colours or essence for that. Rest is the same.
Am quite enjoying your recipes....keep the good work going babe!
One life - live it!
Good Recipe
Chix Chix , Megha , Ind_babe,
Thats' a good work by you ladies , it's like a boon to Bachelors like us . Carry on the good work and keep pasting some of your Veggie Delites!!
Megha I guess Sindhis too have many wonderful dishes !!
Thats' a good work by you ladies , it's like a boon to Bachelors like us . Carry on the good work and keep pasting some of your Veggie Delites!!
Megha I guess Sindhis too have many wonderful dishes !!
Yours friendly neighbourhood,
Shades of Life...
Shades of Life...
SAAG PANEER
INGREDIANTS
4 1/2 Lbs of fresh spinach,well washed
2 Oz Ghee or butter
1/2 tsp cumin seeds
Finely chopped onions
1 big tomato
1 tsp garlic paste and ginger chopped
1/2 tsp red chilli powder, ground corainder
Salt to taste
7 oz Paneer
2 tbsp light cream
1 tsp lemon juice
2 tbsp chopped dhaniya
** You may add garam masala if you want to .
METHOD
1) Bring a large pan of water to a boil and blanch the spinach leaves.
Drain well and refresh in cold water. Drain again,then chop finely.
2) Heat ghee,add cumin seeds, . Garlic paste and ginger paste.Add onions and tomatoes. Chilli powder and ground corainder powder.
3) Add salt and fry for 2 mins.
4) When masala is cooked, you may add the diced paneer and fry for 30 secs.Add spinach and cook for 3-4 mins.
5) Stirn in the fresh cream,lemon juice and dhaniya.
** You may choose to add or minus anything from my recipes. For my paneer here ,its slightly friend first cos i like it a bit crispy.
Enjoy!
4 1/2 Lbs of fresh spinach,well washed
2 Oz Ghee or butter
1/2 tsp cumin seeds
Finely chopped onions
1 big tomato
1 tsp garlic paste and ginger chopped
1/2 tsp red chilli powder, ground corainder
Salt to taste
7 oz Paneer
2 tbsp light cream
1 tsp lemon juice
2 tbsp chopped dhaniya
** You may add garam masala if you want to .
METHOD
1) Bring a large pan of water to a boil and blanch the spinach leaves.
Drain well and refresh in cold water. Drain again,then chop finely.
2) Heat ghee,add cumin seeds, . Garlic paste and ginger paste.Add onions and tomatoes. Chilli powder and ground corainder powder.
3) Add salt and fry for 2 mins.
4) When masala is cooked, you may add the diced paneer and fry for 30 secs.Add spinach and cook for 3-4 mins.
5) Stirn in the fresh cream,lemon juice and dhaniya.
** You may choose to add or minus anything from my recipes. For my paneer here ,its slightly friend first cos i like it a bit crispy.
Enjoy!
Re: MAKAN CORNER
chixchix wrote:hey people,,I am so free and wanting to share different recipes with you people out there,especially the ladkis.
Oyyee Chix apne kabhi haton se apni khana pakaya hai kya? Chal ab merako Chix Briyani kaise banate hai batao....... khaunga to ek dum full tight.
Nice recipes but sab me namak is missing......ha ha ah..
batliwala
Life is a Journey. If you cannot fly then run, if you cannot run then walk, and if cannot walk then crawl. So, whatever you do keep moving.
Ajwain Murg (New dish)
Ajwain Murg
Chicken dish infused with carom seeds
Makes 4 servings
http://img21.imagevenue.com/img.php?ima ... _458lo.jpg
INGREDIENTS:
8 Chicken pieces (thighs and drumsticks)
½ cup Yogurt (Dahi)
2 tsp. Carom seeds (Ajwain)
1 tbsp Ginger-garlic paste
½ tbsp crushed red chilies
½ cup Cream
Salt to taste
3 tbsp. Vegetable Oil
½ cup fresh Cilantro (Dhania)
DIRECTIONS:
Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and salt for half hour
Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade
Cook chicken until it turns brown and all juices are absorbed. Keep moving it to ensure even browning.
Lower the heat and add the rest of the marinade
Add ½ cup of water, cover and cook on low heat until the chicken turns tender.
Add cream and chopped cilantro. Continue frying this until chicken is dry and well coated. Serve hot.
Depending on the kind of chicken, the cooking time can vary. You can omit water in step 5 altogether if the kind of chicken you have cooks easily. Using thigh and drumstick will not make the meat hard when overcooked.
Chicken dish infused with carom seeds
Makes 4 servings
http://img21.imagevenue.com/img.php?ima ... _458lo.jpg
INGREDIENTS:
8 Chicken pieces (thighs and drumsticks)
½ cup Yogurt (Dahi)
2 tsp. Carom seeds (Ajwain)
1 tbsp Ginger-garlic paste
½ tbsp crushed red chilies
½ cup Cream
Salt to taste
3 tbsp. Vegetable Oil
½ cup fresh Cilantro (Dhania)
DIRECTIONS:
Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and salt for half hour
Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade
Cook chicken until it turns brown and all juices are absorbed. Keep moving it to ensure even browning.
Lower the heat and add the rest of the marinade
Add ½ cup of water, cover and cook on low heat until the chicken turns tender.
Add cream and chopped cilantro. Continue frying this until chicken is dry and well coated. Serve hot.
Depending on the kind of chicken, the cooking time can vary. You can omit water in step 5 altogether if the kind of chicken you have cooks easily. Using thigh and drumstick will not make the meat hard when overcooked.
Life is a Journey. If you cannot fly then run, if you cannot run then walk, and if cannot walk then crawl. So, whatever you do keep moving.
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