Jun 19, 2014

Paan Ki Icecream


Preparation Time: 20 Minutes + Chilling time
Cooking Time: 10 Minutes
Servings: 2
Category: Frozen/ Ice-creams

Ingredients:
1 1/2 Cup Milk
1/4 Tbsp. Cornflour
1/3 Cup Sugar
1/2 Cup Cream

For Flavoring
1-2 Betel Leaves/ Paan Ke Patte
1/2 Lemon Juice
1/2 Tsp. Cardamom Powder
1 Tbsp. Dates (Chuhara)
1 Tsp. Fennel Seeds/ Saunf
1 Tbsp. Gulkand
Pinch of Menthol

Instructions:
Grind the betel leaves and lemon juice as paste.
Add other flavoring ingredients with paan mixture. Keep aside this flavoring mixture.
Mix the cornflour in 1/4 Cup cold milk and keep aside.
Boil the milk in thick bottom pan and add sugar. Boil for 10 minutes.
Add cornflour mixture and boil for 5 minutes more till to little thick consistency.
Keep aside to cool and add cream and paan mixture into cool milk. Whisk it.
Pour this mixture into container, cover and place in freezer for 3-4 hours.
Remove from the freeze and blend it completely till to smooth.
Again Pour this smooth mixture into container, cover and place in freeze till to set.
Serve chilled Individual scoop of paan ice-cream in cup.

Note:
Add paan mixture, when milk becomes completely cool, otherwise curdles comes in milk.

Tags: How to prepare paan icecream, betel icecream, icecream recipes, summer recipes, dessert recipes, frozen recipes, how to make icecream at home, paan recipes, paan icecream, kid special, menthol recipe, gulkand recipe, Blogging Marathon page for the other Blogging Marathoners doing BM#41


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Mango Lassi



Mango lassi is smooth cold beverage which prepared with ripe mangoes and fresh yogurt. It’s a wonderful drink for hot summer days to make our meal more powerful. Mango is the national fruit of India as well as very beneficial for health. It’s a favorite fruit amongst all age groups.

Preparation Time: 10 Minutes
Cooking Time: 0 Minutes
Servings: 4
Category: Beverages

Ingredients:
2 Ripe Mangoes, Peeled and Chopped
1 Cup Fresh Yogurt
1/3 Cup Milk
Sugar to taste
1/4 Tsp. Cardamom Powder
Few Mangoes, Chopped for garnishing
Few Chopped Pistachios for garnishing
Few Ice cubes

Instructions:
Blend the chopped mangoes, yogurt, milk and sugar together in big jar, add cardamom powder and ice cubes to mix it.
Garnish with chopped mangoes and pistachios. Serve chilled mango lassi.


Tags: how to prepare mango lassi, lassi recipes, summer recipes, beverages, drinks, mango recipes, aam recipes, how to made mango lassi at home, curd recipes, yogurt recipe. Blogging Marathon page for the other Blogging Marathoners doing BM#41

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Jun 18, 2014

Aloo Ka Raita| Raita Recipe



Aloo ka raita is one of simple and easy version of curd recipes which is good for summer season; you can prepare this recipe for falahar or fasting food in Navratri days as side dish. For this recipe, you have to combine the boliled potatoes with whipped fresh yogurt and spices. For more flavourful curd, you can add tamarind dip and chopped fresh mint leaves. This time I choose summer theme under BM#41 hosted by Srivalli.



Preparation Time: 10 Minutes
Cooking Time: 0 Minutes
Servings: 4
Category: Raita

Ingredients:
2 Potatoes, boiled and cubed
2 Cup Fresh Yogurt, whipped
Handful Fresh Coriander Leaves, chopped
1Green Chili, chopped
Roasted Cumin Powder
Red Chili Powder
Black Pepper Powder
Salt to Taste
Chaat Masala

Instructions:
Combine all ingredients together in one bowl and serve chilled with paratha or any Indian flatbread.

Notes:
Add salt at the end when you serve this raita, otherwise it becomes sour in taste.


Tags: How to prepare raita recipe, aloo raita recipe, aloo ka raita, curd recipes, raita recipes, easy raita recipe, aloo recipe, potato recipe, Navratri or falahar recipe. Blogging Marathon page for the other Blogging Marathoners doing BM#41

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Jun 13, 2014

Matar Makhana Curry


Matar Makhana is rich and creamy gravy which prepared with puffed lotus seeds and green peas in gravy of tomatoes and onions. For this recipe, you can fry the phool makhana and peas in oil which enhance the taste. You can serve this gravy with Indian breads like naan, paratha and puris. For thick gravy, you can add khoya or cream which gives royal texture to this gravy. This time I choose cooking with alphabet theme, for this I cooked M for Matar Makhana curry.



Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Gravies

Ingredients:
1 Cup Phool Makhana
1 Cup Green Peas
3 Medium Sized Tomatoes, Diced
2 Small Onions, Diced
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
12 Cashews, Halves
4 Tbsp. Canola Oil
1 Tsp. Cumin Seeds
Pinch of Asafoetida
1/2 Tsp. Turmeric Powder
2 Tsp. Coriander Powder
Salt to taste
1 Tsp. Red Chili Powder
1/4 Tsp. Garam Masala
Green Coriander Leaves, for garnishing

Instructions:
Prepare ground paste of tomatoes, onion, green chilies and half cashews in grinder.
Heat the oil in deep kadai. When oil is hot enough, fry the phool makhana and remaining cashews till to golden. Drain them on kitchen towel to remove excess oil and keep aside.
Add cumin seeds and ginger in same oil and sauté for 1 minute.
When cumin starts splutter, add peas, ground paste, turmeric powder, coriander powder and red chili powder. Sauté till to oil comes on the top of gravy.
Add fried cashews, phool makhana and salt, and mix well. Add water or cream to adjust the thickness of gravy.
Add green coriander and garam masala for garnishing. Serve hot gravy with Indian bread.

Notes: if gravy consistency is thin, then add bread crumbs.

Tags: how to prepare matar makhana gravy, matar makhana curry, Punjabi recipes, main course recipes, gravies, vegetable recipes, lunch and dinner meals, phool makhana recipes, peas recipes, easy recipes, party recipes, how to made matar makhana at home, matar makhana recipes.  Blogging Marathon page for the other Blogging Marathoners doing BM#41
                                                                                                                        
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Jun 12, 2014

Soya Chunk Pulao| Rice Recipes


Soya Chunk Pulao is completely healthy version of rice recipe in which includes soya chunks, mix vegetables and rice which enhance the color of platter and taste also. Soya chunks are rich in fibre, vitamins and proteins. It’s good for everyone especially for growing kids, you can serve this soya in various form like in gravies, with rice, can prepare snacks also and its complete our balanced diet.


Preparation time: 30 Minutes
Cooking time: 20 Minutes
Serving: 4
Category: Rice

Ingredients:
1 Cup Dried Soya Chunks, Boiled and Squeezed
2 Cups Basmati Rice, Soaked
2 Medium Onions, Chopped
1 Medium Potato, Chopped
1 Small Carrot, Chopped
1/3 Cup Peas
1 Tsp. Ginger, Finely Chopped
2 Green Chilies, Finely Chopped
2 Tbsp. Desi Ghee/ Clarifying Butter
1 Tsp. Cumin Seeds
1 Bay Leaf
Salt to Taste
1 Tsp. Red Chili Powder
2 Tsp. Coriander Powder
Green Coriander Leaves, Chopped for garnishing

Instructions:
Wash and boil the dried soya chunks in water for 10 minutes. Squeeze out the whole water and keep aside.
Heat the ghee in heavy and deep bottom vessel. Add cumin seeds and bay leaf and sauté till the crackle.
Add green chili and ginger, sauté for 1 minute. Add chopped onion and sauté until to translucent.
Add green peas, carrot and potatoes and cook for 5 minutes.
Add soya chunks and coriander powder, salt, red chili powder and sauté for 2 minutes more.
Add soaked rice and 5 cups of water and mix well. Reduce heat to medium and cover and cook with lid.
When rice and vegetables are cooked, add lemon juice and garnish with fresh green coriander.

Notes:  For more flavorful pulao, you can add 1/2 tsp. of garam masala. You can skip the lemon juice.


Tags: How to cook soya chunk pulao, pulao recipes, rice recipes, rice, pulao, soya recipes, soya chunks recipes, main course recipes, lunch and dinner meals, tiffin recipes, picnic food, healthy recipes, how to prepare rice recipes, soya nuggets recipes, Nutella recipes.  Blogging Marathon page for the other Blogging Marathoners doing BM#41

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Jun 4, 2014

Matar Mushroom Curry| Punjabi Cuisines| Mushroom Recipes



Matar Mushroom recipe is very popular and healthy Punjabi main-course recipe which available in every Punjabi dhabas or restaurants. It’s a combination of two main ingredients mushrooms and green peas which cooked in onion tomatoes based gravy.  You can serve this curry with rice, naan or chapati and garnished with fresh cream and green coriander leaves. For healthy version, I used par boiled green peas instead of fried peas. As Punjabi cuisines, curries are fully creamy and buttery. So you can fry the green peas along with mushroom in same oil.



Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Punjabi Cuisine

Ingredients:
2 Cups Mushroom, fresh and halves
1 Cup Green Peas, half boiled
3 Tomatoes Puree, Medium Sized
2 Onions, Chopped
2 Green Chilies Paste
1 Tsp. Ginger Paste
1 Tsp. Cumin Powder
Salt to taste
2 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
1/2 Tsp. Garam Masala
5 Tbsp. Vegetable Oil for shallow frying
Green Coriander, for garnishing
Ginger Juliennes, for garnishing

Instructions:


Wash and chop the mushroom into halves.
Heat the sufficient oil in kadai on medium flame and fry in hot oil until to golden color appears.
Remove the fried mushroom in to separate plate and keep aside.
In same oil, add cumin seeds. When they start crackle, add chopped onion and ginger chili paste and sauté until to golden brown.
Add tomatoes paste and sauté until the tomatoes are soft.


Add coriander powder, chili powder, and turmeric powder and garam masala and cook until the oil comes on the top.


Add fried mushroom, half boiled peas and salt and cook until to tender. Add 1/4 Cup water if needed to adjust thickness.
Garnish with green coriander and lemon juice. Matar Mushroom curry is ready to serve with chapati or parathas.

Notes:
You can add fenugreek leaves also for garnishing or enhance the taste.
For thickness, you can grind the few cashews with tomatoes.


Tags: how to prepare matar mushroom, mashroom recipe, Punjabi recipes, Punjabi cuisines, matar recipes, pea’s recipes, dinner and lunch recipes, main course, gravies, how to make matar mushroom curry at home.

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Jun 3, 2014

Hyderabadi Mirch Ka Salan


Today I shared "Hyderabadi Mirch Ka Salan" recipe under the theme of picking all the way from different state, where we have to shared three different recipes from different state or regions of India. When you talk about Hyderabad cuisine, biryani and mirchi ka salaan both are comes first in our mind. Hyderabadi curries are lightly tangy and creamy in taste. You can serve mirchi ka salan with biryani or naan as main course. 


Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Servings: 4
Category: Hyderabadi Cuisine

Ingredients:
200gm Green Chilies
1/2 Tsp. Cumin Seeds
6-8 Curry Leaves
1/2 Tsp. Mustard Seeds
1/4 Tsp. Fenugreek Seeds
Salt to taste
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
4 Tbsp. Oil
Green Coriander, for garnishing

For Dry Powder
1 Tbsp. Cumin Seeds
2 Tbsp. Peanuts
2 Tbsp. Sesame Seeds (white)

For Onion- Tomato Paste
1 Onion, Medium sized
2 Tomatoes, Medium sized
1 Tsp. Ginger, grated
2 Tbsp. Coconut, grated




Instructions:
Dry roast the peanuts, sesame seeds and cumin seeds together in pan until to slightly brown. Remove and prepare powder.
Grind the onion, tomatoes, ginger and coconut together for ground paste.
Heat the oil in deep pan. Wash and slit the green chilies.
Remove the seeds and fry in hot oil until to white and remove from the oil in separate plate.
In the same oil, add cumin seeds, curry leaves, mustard seeds and fenugreek seeds. When they start crackle, add ground paste.
Add coriander powder, turmeric powder, chili powder and dry powder. Cook for few minutes until to oil comes on the top.
Add 2 cups of water and cook until to gravy becomes thick.
Add fried green chillies and salt and mix it.
Garnish with green coriander and serve hot with chapati or biryani.


Tags: how to prepare hyderabadi mirchi ka salan, mirch ka salan, salan recipes, mirch recipes, pepper recipes, main course recipes, hyderabadi recipes, spicy recipes, mirchi ka salan.
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