Bengali Dimer Dalna

Dimer dallna

Bengali Dimer Dalna

Boil the potato, egg

Peel it cut into cubes.peel it.

Apply turmeric, salt.marinate.fry it separately

Red chillies, bay leves, ginger, garlic flakes,potato waterslat, rice flur diluted add,roasted egg.coriander.


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Vangi Batata Bhaji Recipe

Vangi Batata Bhaji

2 chopped tomatoes,

Salt

Red chilli powder

Turmeric

Coriander

Cumin

White sugar

Add potatoes,add brinjals

Water…

Low flame…

Coriander leaves…


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Chicken Nizami

hyderabad Nizami

Chicken nizami


Ingredients:

Chicken-1 Kg

Onions-2 medium

Ginger garlic paste-1 tsp

Green chili paste-1 tsp

Green chillies-4

Coconut milk-1/2 cup

Yogurt-200gms

Turmeric powder-1/2 tsp

Salt to taste

Oil

 

 

For the tempering:

Cloves-4

Green cardamom-4

Black Cardomom-3

Cinnamon-2

Bay leaves-2

Black pepper-1/2 tsp

Shahi jeera-caraway seeds-1 pinch

 

For the Grinding:

 

Coconut-1/2 or cashewnut-1/2 cup

Poppy seeds-5 tsp

Cumin-1/2 tsp

Red chillies-4


Heat oil in a pan add tempering spices.

Once they splutter, add chopped onions and fry till it is golden brown.

Add the ginger garlic paste and fry For the couple of minutes

Add the green chili paste and sauté it

Add the chicken pieces, ½ a cup of water, turmeric powder, salt and cook it For the 20 min.

Add the ground paste. Let it simmer For the 5 minutes.

When the chicken is almost cooked, add the coconut milk and yogurt.

Cook till the chicken is tender and garnish it with chillies and coriander leaves.

Serve it hot with rice or roti.


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Tortilla Española(Spanish Omelet)

Spanish Omlette


Ingredients

Eggs-5
Potatoes-200gms
Onion-1
Salt and pepper to taste
Olive oil


Preparation method

  1. Heat oil in a pan, add onions and saute it.
  2. Add the chopped potatoes and cook until its softened.
  3. Add the seasoning and stir it well.
  4. Whisk the eggs in a bowl add the potato mixture and stir it well.
  5. Heat oil in a pan and pour the mixture spreading evenly and cook it in a low flame.
  6. Once it cooked,set a large plate over the skillet and carefully invert onto the plate.
  7. Cut into wedges and serve warm.

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Punjabi Fish Curry

Punjabi Fish Curry

Punjabi Fish Curry


Ingredients:

Fish-1/2 kg

Salt to taste

Oil

 

For the Tempering / Tadka:

Cloves-4

Cinnamon-2

Cardomom-2

Bay leaves-2

Cumin seeds-1/2 tsp

 

For the Sauté:

Onions-3 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 3 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  • Heat oil in a pan, cumin seeds, cinnamon, cloves, cardamom and bay leaves.
  • Add Chopped onions and green chillies and sauté it
  • Add ginger garlic paste and fry it.
  • Add tomato puree and the spices with the salt
  • When the oil floats at the top, add the fish and mix it gently.
  • Cover it and cook it For the 8 mins in a low flame.
  • Garnish with Fresh coriander and cherry tomatoes and cook it For the 5 mins in a low flame.
  •  Serve it hot with rice or roti.

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Plantain Stem Juice

plantain Stem Juice

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Ivy Gourd Shaak

Ivy Gourd ShaakStir fry..5 vegtables…

Mustard cumin,hing…

Veg turmeric, salt,

Chilli paste, garlic paste, coriander cumin powder.+

Coriander…


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Mom’s Potato Fry

Potato-Fry

Potato Fry-Mils


Ingredients:

potato-250gms

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Cumin power-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil

For the tadka:

Cumin seeds-1/2 tsp

Curry leaves


Preparation method:

Cut the potatoes as medium round slices.

Heat oil in a pan, add  cumin and curry leaves.

Once they splutter,add chilli powder, turmeric,cumin powder, hing  and salt.

Add the potato slices and mix it well.

Cook it For the few min in a low flame.

Fry it till it turns to golden brown.

Serve it hot with rice or roti.


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Methi ChickenDry Roast pepper chicken


 

Ingredients

Boneless chicken -500gms

Onions-2 medium

Green chillies-2

Ginger garlic flakes-2tsp

Turmeric -1/2 tsp

Salt to tatse

Ghee

 

For the tempering

Mustard-1/4 tsp

Cinnamon-2

Cardamom-1

Cloves-4

Bayleaves-2

Cumin-1/4 tsp

Curry leaves-1 sprig


Preparation method:

  1. Heat ghee in a pan, add tempering spices, once they splutter add chopped onions and green chillies sauté it.
  2. Add chopped ginger and garlic pieces and fry it.
  3. Add chicken pieces pieces, turmeric, salt, pepper powder and mix it well.
  4. Sprinkle water, cover it and cook For the 20 mins in a medium flame.
  5. Add curry leaves, freshly crushed fennel, cumin, pepper powder and mix it well.
  6. When its dry add lemon juice and mix it well
  7. Garnish it with coriander leaves.
  8. Serve it hot with rice or roti

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