BRIDAL GOWN DESIGNS

EID Special Recipes

CHICKEN MASALA FRY

Ingredients: 
500 g - chicken
100 g - small onion
10 flakes - garlic
50 g - garlic
2 - green chilli
1 tsp - red chilli powder
2 tsp - dhania powder
1 tsp - garam masala
salt
coriander leaves to garnish

Method

1. Heat oil in a pan.
2. Add grated small onion and green chilli; fry till golden in colour.
3. Add ginger and garlic paste and fry till it is brown in colour.
4. Add chicken and fry till it looses all the moisture
5. Add salt, red chilli, dhania and garam masala and sprinkle some water and cook for 15 minutes.
6. Garnish with coriander leaves.

MUTTON SAMBAR

Ingredients: 
100g - tur dal
100g - mutton
100g - sambhar onion
1 - tomato, medium sized
2 - chilli
2 tsp - sambhar powder
Tamarind, a small lemon size
Salt to taste
1 tsp - turmeric powder
2 tbsp - oil
1 tsp each - mustard and black gram, for seasoning 


Method

1. Pressure cook tur dal with turmeric powder until done.
2. Saute and pressure cook mutton until it is cooked well.
3. Heat oil ,season with mustard and black gram add onion, sliced tomatoes, saute well.
4. Now add cooked mutton , tur dal.
5. Mix well after adding thick extract of tamarind.
6. Now add sambar powder, salt to taste.
7. Pressure cook for a minute until onions get cooked.
8. This goes well with idli, dosa.

KASHMIRI MUTTON ROGAN JOSH

Mutton - 500g
Kashmiri Chilli Powder - 2 TBSp
Onion - 1 Small
Poppy Seed - 1 Tsp
Curd - 1/2 Cup (Yoghurt)
Nutmeg - 1 small piece
Cardamom - 4
Cinnamon - 2 inch piece
Cloves - 6
Cumin - 1 Tsp
Coriander Powder
Turmeric Powder - 1/2 Tsp
Ginger paste - 1 Tsp
Garlic paste - 1 Tsp
Bay leaves - 3
Ghee or oil - 4 TBSp
Salt as per tasteChop the onions and tomatoes.
Wash the cut the mutton into medium size pieces.
Heat the ghee or oil in a pan.
Add the cardamom, cinnamon, Cloves and roast.
Add the chopped onions, bay leaves, ginger and garlic paste, salt and stir until onions turn brown.
Add the kashmiri chilli powder, coriander powder, cumin, nutmeg, poppy seeds, turmeric powder and stir for a minute.
Add the mutton pieces and stir till the meat turns light brown
Add the yoghurt and one cup of water and let it boil.
Then simmer the heat, close the lid and cook till the meat 

is well cooked. 

Before serving garnish with fresh coriander leaves on top.

MUTTON KEEMA 

Minced Mutton - 1 Kg
Onion - 1 small, finely chopped
Chilli Powder - 1 TBsp
Garam Masala - 1 TBsp
Turmeric powder - 1/2 Tsp
Ginger paste - 1 Tsp
Garlic paste - 1 Tsp
Ground pepper - 1 Tsp
Coriander powder - 1 Tsp
Tomato Puree - 2 TBsp
Salt to taste
Oil - 4 TBsp
Cilantro leaves to garnish (Optional)Wash the minced mutton and drain.
Heat oil in a pan and throw in the chopped onions.
Saute until the onions turn light brown.
Add the ginger, garlic paste and saute for one minute.
Add the turmeric powder, chilli powder, and coriander powder and saute for one more minute.
Add the minced mutton and stir for 5 minutes.
Stir in the tomato puree.
Add the garam masala a stir for 2 minutes
Add 1/2 cup of water and cook with lid closed.
Cook until the meat is well cooked and water has dried up.

Garnish with cilantro leaves and serve with chapatis.

TAMILNADU KOTHU PAROTTA

Prepration Time & Cook Time

Prepration Time: 30 Minutes Cook Time:        30 Minutes

Ingredients

Frozen Parota-6 ( layer parota) Egg-3 Onions-3(medium chopped) Garlic- 2(chopped) Tomato- 1(chopped) Tumeric powder- ½ tsp Green Chillies-6 Chilli powder-1 tsp Vegetable oil Coriander leaves for garnish Salt to taste For Seasoning: Cinnamon- ½ inch Sombu- ½ tsp Jeera- ¼ tsp Curry Leaves- 10 Cloves-2

Methods

To begin with thaw the frozen parotas to room temperature and shred the parotas into very fine pieces,Cover & keep it aside. Heat the kadai with vegetable oil ,season it with cinnamon ,cloves , sombu , jeera and curry leaves. Sauté the chopped onions,garlic and when soft and transparent,add tomato,green chilli,tumeric and salt to taste. Then add the Shredded parotas and makes sure it is mixed well. Finally add the 3 eggs to the parota mixture and mix well till the egg cooked. Garnish it with coriander leaves and cashew nuts. Serve hot with raita and great evening tiffin or dinner. Tips: Uses left over parotas from the previous night.( from restaurant) Suggestion : You can also make your own dough using maida for making layer parotas. How to make plain parota? Look for Plain parota in the tiffin or bread category.

Skill Level

Easy

Hyderabadi Biryani

Ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

Method

1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Hyderabadi Biryani is ready to eat.
7. Garnish with boiled eggs, sliced carrot and cucumber.
8. Serve hot.

 

Cake Recipes

Easy Cake Recipes

Angel White Cake Recipe Preparation Time 10 Minutes Cooking Time 35 Minutes Difficulty Easy Recipe Type Non Veg. Serves Serves 8

Ingredients: • 1½ cups Maida • ½ tbsp Baking Powder • ¼ tsp Salt • ¾ cup Sugar • ¼ cup Butter • 3 Egg Whites • ½ tsp Vanilla Essence • ½ cup Milk How to make Angel White Cake: • Preheat oven to 350 °C. • Grease a baking pan with little butter and flour. • Sift flour with baking powder and salt in a bowl. Keep aside. • Whisk sugar with butter in a separate bowl until light and creamy. • Add egg whites, one at a time, and beat after each addition. • Stir in vanilla essence and continue whipping at low speed. • Mix in flour and milk, one at a time, and whip until well blended. • Pour the batter into the prepared pan.

                                                      Pecan Coffee Cake

Ratings: 1 Reviews: 1  Active Time:  15 Minutes Total Time:  1 Hour 15 Minutes Yield:  Serves 12 RECIPE INGREDIENTS For the Cake: 3/4 cup butter, softened 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups sour cream For the Filling: 3/4 cup packed brown sugar 1 tablespoon ground cinnamon 1 1/2 tablespoons unsweetened cocoa powder 3/4 cup raisins 3/4 cup chopped pecans For the Icing: 2/3 cup cream 1 tablespoon strong black coffee 1-2 tablespoons confectioners' sugar, sifted DIRECTIONS Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the base with parchment or waxed (greaseproof) paper. FOR THE CAKE: Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Sift together the flour, baking powder, baking soda, and salt. Fold in the sifted dry ingredients alternating with the sour cream, beginning and ending with the flour mixture. Spread a third of the batter into the prepared pan. FOR THE FILLING: Combine the sugar, cinnamon, cocoa, raisins, and pecans and mix well. Sprinkle half of the pecan filling evenly over the first layer of batter. Continue layering the remaining batter and filling in the same manner, finishing with a layer of the batter. Rap the pan on a hard surface several times to expel any bubbles. Bake for 50-60 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. FOR THE ICING: Whip the cream until soft peaks form. Fold in the coffee and then the sugar and mix well. When the cake is cool, spread the icing over the top and serve. Bake for 35 minutes, until a toothpick inserted comes out clean. Apple Coffee Cake Recipe  Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake. 5 cups 1 cup 1 cup 1/2 cup 1/4 cup 2 tsp 1 2 1/2 cups 1 1/2 tsp 2 tsp Tart apples, cored, peeled, chopped Sugar Dark raisins Pecans, chopped Vegetable oil/ Butter Vanilla Egg, beaten Sifted all purpose flour Baking soda Ground cinnamon Oven Temp ~ 350°        Baking Time ~ 35 - 40 Min. Pan Type ~ 9 x 13 x 2 Preheat oven, lightly oil your pan. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes. Stir in butter/oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients. Turn batter into pan. Baking time above. Cool cake slightly before serving. Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece