Indian Foods..

[~KAYRA~]

Chicken Cooked in Yoghurt (Shahi Murgh)


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Ingredients:

1 medium-sized chicken
2 cloves garlic
1 ½ inch fresh root ginger
2 green chillis
3 onions
¼ teaspoon saffron
1 dessertspoon milk
Oil or ghee for frying
Salt to taste
4 tablespoons desiccated coconut, soaked in
4 tablespoons hot water
3 cartons yoghurt
1 teaspoon chopped coriander leaves
4 cardamoms
Method:
Joint the chicken, crush garlic; finely mince ginger and chop green chillis and the onions. Soak saffron in milk.
Fry the chicken pieces in oil or ghee for a few minutes. Add ginger, garlic and salt. Cook very gently until tender for about 30 minutes. Add onions, chillis and strained coconut milk; cover and cook for 10 minutes. Add well-beaten yoghurt, saffron, coriander and cardamoms and simmer for 10 more minutes. If the sauce becomes too thin, remove the chicken joints and reduce by rapid boiling.

[~KAYRA~]

Indian Kheer

http://www.hamariweb.com/recipes/images/recipeicon/7914.jpg

http://www.hamariweb.com/recipes/images/recipePics/7914.png

[~KAYRA~]

Khaand Keni (Raw Mango Sweet)

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Ingredients:

150 gms green mangoes
10 cups water
4 tsps ghee
1 tsp wheat flour
3 tsps besan
4 cardamoms (pounded)
2 tblsps chironji
2 1/2 cups sugar
Method:
Wash, peel and cut the mangoes into small pieces. Boil and when tender, remove from fire.
Heat ghee in a vessel and add both flours. Stir, till light brown. Next, add mango water, stirring briskly to ensure that no lumps are formed. Add cardamoms and chironji and allow to boil for 40-50 minutes. Remove from fire, serve hot or cold.

[~KAYRA~]

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Mohan Thal




Ingredients:

½ cup ghee
1 cup besan
½ cup milk
¾ cup sugar
4 cardamoms
a small piece of nutmeg
chironji, poppy seeds and almonds (optional)
Method:
Heat ghee in a kadai. Add the besan and stir thoroughly. Heat milk and add to the besan, stirring constantly and evenly. When the besan turns reddish-brown and light, 'move from. fire.

In another vessel, put in the sugar and half a cup of water. Stir on a medium fire and make a one-thread syrup. Add the syrup to the besan. Then add powdered cardamoms and nutmeg. Stir until the mixture no longer sticks to the kadai.

Pour into a previously greased thali, and even out the surface. Garnish with chironji, poppy seeds and finely Chopped almonds. , After 5 to 10 minutes, cut into small squares.

[~KAYRA~]

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Panchamrit Chutney





Ingredients:

1 medium-: dessicated coconut
1/2 kg peanuts (roasted)
3 tsps roasted sesame
2 tsps oil
1/4 tsp mustard seeds
1/4 tsp asafoetida
1 cup water ; 2 tsps jaggery
a small ball of tamarind
salt to taste
1/2 tsp red chilli powder
1/4 tsp turmeric
12 green chillies (chopped)
2 tsps coriander leaves (chopped)
6 dry dates
Method:
Grate the dessicated coconut, and remove the skin from the roasted peanuts.
Coarsely pound the peanuts and sesame seeds.
Heat the oil, throw in the mustard seeds and when they begin to crackle, add asafoetida and one cup of water. After two minutes, add the peanuts and coconut. Boil for 10 to 15 minutes till peanuts are a little tender. Add jaggery.
Put a little water in the tamarind and sieve the pulp, adding it to the boiling water. Now add salt, red chillies, turmeric, green chilies and coriander. Allow to boil for about 10 minutes, then remove from fire.

[~KAYRA~]

Bharela Ringan (Stuffed Brinjal)



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Ingredients:

½ kg small brinjals
1/4 kg shelled peas
4 green chillies (ground)
1 piece ginger (ground)
a bunch of coriander leaves (chopped)
4 tblsps fresh coconut (grated)
3 tblsps sugar
¼ tsp turmeric
¼ tsp cumin (powdered)
½ tsp coriander (powdered)
a pinch of asafetida
salt to taste; 4 tblsps oil
Method:
Wash the brinjals and slit lengthwise twice, about three-fourths of the way down.

Pound the peas coarsely. Add all the ingredients from green chillies to salt, and mix well. Stuff the brinjals with this mixture.

Heat oil in a kadai and arrange the stuffed brinjals It. Keep at medium heat and turn the brinjals over so that they cook evenly.

Remove from fire when tender. If a gravy is desired, put I cup of water and the oil in a pressure cooker and place the stuffed brinjals in it. Cook for 7 to 8 minutes. Remove and serve.

[~KAYRA~]

Methi-ni Bhaji-ne Besan-ne Shak (Fenugreek Leaves with Gram Flour)




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Ingredients:

½ kg fenugreek leaves
5 tblsps oil
a pinch of asafetida
1/4 turmeric
½ tsp red chilli powder
salt to taste
½ cup besan
Method:
Remove the stems from the /eaves and chop fine. In a kadai, beat 3 tablespoons oil, asafoetida, and add the fenugreik leaves and half a cup of water.

Mix the turmeric, chilli powder, salt and remaining oil in the besan. While the leaves are cooking, slowly sprinkle the besan mixture on them. (Keep stirring the mixture, so that no lumps forrn.) When the masala besan . is exhausted, cover the vessel and keep on low heat for 3 minutes. Remove from fire and serve (The same recipe may be used for cabbage and onions, 1 but both should be chopped fine.)

[~KAYRA~]

Four Seasons Chicken Curry

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3 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, sliced
1 (1 inch) piece fresh ginger root, grated
1 (1 inch) piece stick cinnamon
3 bay leaves
1 tablespoon brown sugar
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
6 whole cloves



6 whole cardamom pods
1 teaspoon crushed red pepper flakes
10 whole black peppercorns
2 pounds skinless, boneless chicken breast halves - diced
3 tablespoons curry powder
1 1/2 cups water, or as needed
1 tablespoon lemon juice
salt and pepper to taste
1/2 cup light cream



Directions


Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

[CaLmInG MeLoDy]

bohot bohot shukria kayra..itni achi aur lazeez sharing ke liye. aur indian masaala ..i love it..

[tricky temi]

hm wah g kia baat ha jnab ap k

mehfil lut li tussiiiiiiiiiiiii

[ayesha]

yummmy shrng....

[intelligent086]

Mazedar
Nice sharing..

[~KAYRA~]

yummmy shrng....


thnxxxx

[~KAYRA~]

Mazedar
Nice sharing..


thnk uuuuuuuuu

[~KAYRA~]

bohot bohot shukria kayra..itni achi aur lazeez sharing ke liye. aur indian masaala ..i love it..


mee tooo luv indian masalaaaa

no need of shukriyaaaaa

[~KAYRA~]

hm wah g kia baat ha jnab ap k

mehfil lut li tussiiiiiiiiiiiii




haaayeeeeeee
shachiiiii fr jamate hai mehfilll
khoob jamega rang jab mil baithenge hum do or indian food

[UmerAmer]

Very Nice
Keep it up

[Admin]

Thanks Fr SHaring