Curry,Hyderabadi,South Indian,Non Veggie
FIRST STOVE SHOULD BE ON MEDIUM HEAT, HEAT 3 TEASP OF OIL
THEN ADD CINNOMAN STICKS, CARDOMAM, AND CLOVES. HEAT FOR 2 MIN
THEN ADD CHOPPED ONIONS, CHOPPED GREEN CHILLS HEAT FOR 10 MIN
TILL ONIONS ARE BROWN MAKE SURE YOU STIR OFTEN SO THE ONIONS
Curry,Hyderabadi,South Indian,Non Veggie
Celery Curry (antioxident)
1 lb celery chopped
1 medium red onion
Tbsp minced garlic
1/4 tsp grated ginger
3 Tbsp olive oil
1 Tsp. cumin seeds
3 Bay leaves -crushed
Tsp cinnamon powder
1 Tsp of Turmeri
Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & ga
first clean the fish and keep aside. Now fry Zeera,red chilli
onions in a frying pan until it turns brown. Now take some
tomatoes, fried onion,clilli,zeera and make a fine paste now
take a pan and add
1 spoon of oil and add curr
*First clean mutton and keep aside the size of the mutton can
be small or large pieces depends on how u eat.
*Now take a pressure cooker and add the chopped
onions,coriander leaves,chilli powder,salt,ginger garlic paste,
*First soak the beans for 6 hours or whole night and boil them in
cooker.dont keep for more vessels it may become paste.
by adding water and keep aside dont throw the boiled water
separate the water and beans and keep aside.
*first clean the crab and separate the legs and body parts by
breaking them and keep aside.
*now make a fine paste by adding khas
khas,coconut,cardamoms,lavang,cinnamon stick and keep aside.
*now take a large frying pan and add oil and now fry
spinach potato curry
*first take spinach and clean it and cut it.
*Now take a pan and add oil and heat the oil then add mustard
seeds,hing,zeera,red chilli,curry leaves,urad dal.
*Then after frying it properly add potato pieces and fry them
until they r cooked.
1. Take a large pan, heat oil & fry cumin seeds, methi seeds,
ginger & hing till it gets brown.
2. Then add Besan powder to the oil, stir continously till
besan is golden brown.
3. Then a...
Soak gram dal and toor dal for an hour.
Add 3 whole red peppers, salt, asafoetida and grind into a coarse
Remove the inside portion of the capsicum to make it hollow.
Stuff the ground...
Bharvan bhindi/okra/Lady finger
1.Wash & dry tender okra.Cut the head & slit open halfway through okra. 2. For the filling :-In a bowl mix sambhar powder,amchoor pwdr,gram flour,salt , lime juice & few drops...
Vegetable (Navratan) Korma
1. Mix the shredded ginger, green chili, coriander powder,
turmeric, and cayenne pepper with 2 tablespoons of water and set
2. Mix cornstarch with milk and set aside.
3. Heat the o...
Butter paneer masala subzi
1. Deep-fry the paneer on low-medium heat until the paneer has
a little golden- brown color. Set aside.
2. Blend tomatoes, green chilly and ginger to make a puree.
3. Heat the oil in a sau...
Arbi ki sabzi
Boil the Arbi for 5 mins on a high flame. When cool remove the
outer skin and chop the arbi into small fry like slices.
In a kadai, heat oil add zeera, haldi, dhaniya powder, red
Heat the oil in large pan. Put in the hing and spinach.
Stir. Add the haldi, chili, salt and soda bicarbonate.
Cook and stir until the spinach has wilted.
Put two cups of water and cook uncovere...
Dahi Kadhi (Guju Style)
* Whisk the yoghurt and add the gram flour.
* Mix well with 4 cups water.
* Puree the ginger and chilli together.
* Wash the okra and trim the stems to minimum without cutting
Paneer Makhani Recipe
Heat butter for 20 seconds. Add tomato puree, stir, add tomato
sauce, mix well.
Add water, stir then add capsicum, cook for two minutes add
paneer, salt, pepper, sugar & ginger.
Sukhi Channa Dal
Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Heat ghee in a heavy saucepan.
Add all spices, b...
Fried Channa Dhal with Cheese
Clean the channa dhal and soak it for about 2 hours.Wash and peel onions and garlic. Grate onions,grind garlic.Chop tomatoes and coriander leaves finely.Cut the cheese into cubes and fry it in the ...
First cut all the vegetable(onion,tomato,potatoes)vertically so that you get round slices....In a bowl add all the masala ingredient and mix it with a spoon.....Next in a pan heat oil and add je...
To make this cauliflower bhaji, take a medium-sized
cauliflower and chop it into very small florets. The hard stem
at the bottom has to be cut into tiny pieces. Cook 120 g (4 oz)
of green pea...
MOONG KI DAAL KO 2 HOURS PHALE PANI MAIN BHIGANA HAI. SAARI DAL KO MIXY MAIN GRIND KAR KE TWO PARTS MAIN KARNA HAI.THREE FOURTH WILL BE ONE PART AND ONE FOURTH WILL BE ANOTHER.WITH THREE FOURTH PA...
Sarson ka Saag
1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies
and shalgam. Add salt and 1/2 a cup of water. The saag will be
done in ...
Vegetable Balls in Hot Ginger Sauce
1)In a bowl, mix all the ingredients for making the balls.
2)Fry them and keep aside.
3)Heat 2 tbsp of oil in a wok.
4)Add one by one ginger, green chillies, onion and capsicum.
CHANE JAISELMER KE RECIPE
* Soak bengal gram overnight in 4 cup water. * Drain, mix in 6 cup of water and pressure stir fry till done. * Mash the grams slightly. * Heat up ghee and oil, mix in cumin seeds,...
BEST BHINDI RECIPE
* Wash and wipe the ladyfingers.
* Snip off the two ends and slit on one side.
* Mix everything bengal gram flour, 1 tsp fennel seeds and
all other dry masalas except cumin and onion see...
Spicy Rajasthani Style Chana Dal (Chickpeas)
1. wash channa dal/chickpeas properly and put in the pressue
cooker and boil it with water. After 1 cooker whistle, slow down
for 1-2 minutes. And remove from flame and wait pressure c...
Soak the dried fenugreek leaves in 1 cup of water for 5 minutes.
In a heavy pan, heat the oil over medium heat.
Add garlic and chili pepper and sauté until the garlic is light
Hara Bhara Kofta with Naan
1. Mix all the for Kofta and mash, make small koftas and deep
fry them untill they are dark golden brown.
2. Keep them aside.
3. put oil in a pan and put 1 tea spoon rai, bay leave, big