Vegetable Curry

Ingredients

Vegetable Curry1/2 medium-sized (100g/4oz) aubergine (eggplant) remove 2cm x 1cm/ ¾ in x 1/2 in sticks,2 tiny carrots (100g/4oz), in the raw and remove 2cm x 1cm/ ¾ in x 1/2 in sticks,100g/4oz/1 cup peas,100g/4oz/1 cup French beans, cut into 2.5cm/1in items,1 medium-sized potato (100g/4oz), in the buff and remove 2cm x 1cm/ ¾ in x 1/2 in sticks,50g/2oz/ 1/2 cup freshly grated coconut, 4 contemporary hot green chillies, 2 tbsp white fresh seeds, 1 one/4 tsp salt,3 medium-sized tomatoes, roughly sliced,1 tbsp natural plain yoghourt,1 tsp garam masala,2 tbsp sliced, recent green coriander.

Vegetable Curry

Method

Place the aubergine (eggplant), carrots, peas, French beans and potato in an exceedingly medium-sized cooking pan. Add 250ml/8fl oz/1 cup water. arouse the boil. Cover, flip the warmth to medium and cook for four minutes or till the vegetables square measure simply tender. in the meantime place the coconut, chillies, flower seeds and salt within the instrumentality of an electrical mixer. Add 150ml/5fl oz water and grind to a fine paste. Set aside. once the vegetables square measure well-done, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for five minutes. currently add the tomatoes, the yoghourt and also the garam masala. Stir gently to combine well. bring back the boil and simmer gently for 2-3 minutes. become a dish and garnish the vegetable curry with the recent coriander.

Vegetable Manchurian

Vegetable ManchurianIngredients:
2 cups Grated Cabbage , 2 cups Grated Carrots , 1 cut onion , 2 cut inexperienced Chilies , 3-4 Crushed Garlic Flakes , 2 tbsp Corn Starch or Flour , Oil for deep sauteing , 1 tbsp Glycine max Sauce , Salt to Taste, 1 tsp Pepper Powder , 1 tsp Sugar , A pinch of Minamoto , 2 tbsp oil.

Vegetable ManchurianMethod
Combine grated cabbage and carrots and squeeze the water out from them.Currently during a bowl take the squeezed cabbage and carrots and blend one tbsp. corn starch and add few sliced chilies and tiny salt to that.Make little balls (like koftas) of the mixture .Heat the oil during a kadhai / pan and deep fry the balls until golden brown, drain and keep aside.Currently during a separate pan heat a pair of tbsp oil. Saute garlic, inexperienced chilies and spring onions.Add water, salt, pepper powder, Minamoto, sugar and Glycine max sauce. Bring it to a boil.Combine one tbsp corn four with half a cup of cold water and stir into it. Gently add the deep-fried balls to the gravy.Cook the vegetable Manchurian for 3-4 minutes and serve hot fancy with sliced coriander.

Chilli Beef

Ingredients
Chilli Beef
Beef  250 gram ,(thinly sliced),Garlic pods five nos,Green chillies four nos,Soya sauce two tbsp,White pepper powder one tsp,Black pepper powder one tsp,Sugar one tsp,Chicken stock cube one no,Spring onions(chopped) two tbsp,Cornflour,Egg 1 no.

Chilli BeefMethod 
Mix along one tbsp of soya sauce, 1/2 tsp every of black and white pepper powder, one egg and enough cornstarch to create a decent coating.Marinate the meat with the on top of mixture for concerning ten minutes.Deep fry beef in hot oil, till golden brown.Remove and drain the oil.take care to not burn the meat.Make a paste of garlic and chillies by chopping them and grinding during a mixer grinder.Heat one tbsp of oil during a pan.Fry the chilly-garlic paste for around thirty secs on medium heat.don't burn.Dissolve the chicken broth cube in one cup of boiling water and add it to the pan.Add the remaining 1/2 tbsp of white pepper, 1/2 tbsp of black pepper, one tbsp of soya sauce and one tsp of sugar.Bring it to a boil.Add the deep-fried beef items.Allow it to cook for many a lot of minutes, till the gravy thickens.Add the sliced spring onions and stir for ten secs and take away from heat. don't add any salt because the soya sauce and stock provides enough.

Butter Chicken

Ingredients

butter chicken2 chickens split in halves , 1/2 cup yoghourt ,2 tsp ginger/garlic ,1 tsp crushed black pepper , 1 tbsp oil ,1/4 cup butter ,1/4 cup cream ,1 tsp white pepper , a pair of tbsp juice ,1/4 tsp fine tuj (cinnamon) , 1/4 tsp fine elachi (cardamom) ,1/4 tsp cloves fine ,1 will tomato puree (1 cup) ,1 tsp salt ,1 one/2 tsp freshly pounded red chilies

butter chicken

Method

Mix yogurt, oil, ginger/garlic, 1/2 of juice and spices along. Smear over chicken halves and permit to infuse for a number of hours. Grill over barbeque until bronzed or gently fry and cook them within the kitchen appliance for 40m ins. Sauce: to spaghetti sauce, add remainder of lemon and butter. Any left over marinade from chicken ought to be additional to sauce. mix over heat heat. simply be fore serving add cream to sauce. place chicken in platter, unfold sauce over.Serve hot with sliced coriander and mint sprigs.

Chicken Biryani

Ingredients

Chicken Biryani1 Kg Chicken , 4 Onion ( Cut In A Long Slender Shape & Fried ) , 2 Onions ( Used In Cooking ),4 Potatoes ( Cut Into 4 Pieces & Fried ),6 Tomatoes,1 Big Cup Curd,2 Tsp Dhania Powder,2 Tsp Chilly Powder, 1 Tsp Haldi Powder,2 Tsp Garlic Paste,2 Tsp Ginger Paste,3 Tbsp Tomato Puree,salt 1 Tsp ( To Taste ),2 Cinnamon Sticks , 0.75 Kg Basmati Rice , 4 Large Tbsp Oil ,1 Tsp Garam Masala ..

Chicken Biryani

Method

For Chicken : Heat Oil In A Large Pan And Add Cinnamon Sticks. Add Onions N Fry Till Golden Brown. Add Tomatoes And Stir, Let The Tomatoes Cook Till They Are Slightly Soggy N Soft. Then Add Tomato Puree, Garlic Paste, Ginger Paste, Dhania (Coriander) Powder, Haldi (turmeric) Powder, Salt And Chilly Powder And Let It Cook. Add Curd When Masala Is Cooked And Stir For A While. Then Add Chicken And Mix It Well. Cover With Lid And Let It Cook For Around 20 Minutes. Uncover The Lid To Check If The Chicken Is Cooked Or Not. Once Done, Get Ready To Prepare Biryani Rice.

For Rice :wash The Basmati Rice Well And Drain. Heat Oil In A Pan; Add 1 Tsp Jeera (Cumin) And 2 Cinnamon Sticks. Add 2 Large Cups Water And Put The Rice In. Add Salt (To Taste) And Stir. Let The Rice Cook In Steam. Add More Water If Desired. Once The Rice Is Done, Add Some Food Coloring To It And Keep Aside And Begin Layering The Biryani.

Chicken BiryaniLayering :Take a large pan and add a layer of colored rice. Then add a layer of chicken on top of the rice followed by a few of the fried potatoes and onions. Follow this procedure till your pan is covered fully and all the rice, chicken, potatoes and onions have been used. Then cover the pan with a lid and keep it on low heat for 10 minutes. Serve Hot.

Vegetable Polaow

Ingredients

Vegetable Polaow2 medium potatoes with skin, cleaned and quartered ,1 tbs oil to brown the potatoes 1 tbs oil + 1 tsp butter,1 tbs cumin seeds ,1 cup finely diced onions, 2 tsp grated ginger, 2 tsp crushed garlic , 2 green chilies, chopped fine 4 1-inch cinnamon sticks, 4 cloves, 4 whole cardamon with skin ,1 cup diced carrots ,1 cup green beans, 1-inch pieces ,1 cup cauliflower florets, large pieces ,1 cup raw basmoti rice, rinsed and set to drain 13/4 cup water, 3/4 tsp salt, or to taste ,1 cup frozen peas ,1 large red pepper, diced 1 medium green pepper, diced 1/2cup raisins ,1/4cup fresh, chopped coriander ,3 tbs broken cashews, toasted till golden brown .

Vegetable Polaow

  Method

 Heat 1 tbs oil in a large  non-stick skillet over medium heat, and saute the diced potatoes until golden brown. Remove browned potatoes from the skill et and set aside. add the oil and butter to the same skillet. Add the cumin seeds, onions (with a pinch of salt) and saute until golden brown. Add the ginger, garlic, green chilies and the remaining spices and saute for 10 seconds. Transfer to a large ovenproof casserole or roast pan. Add the prepared potatoes, carrots, beans, cauliflower, drained rice, water and salt. Stir well to mix. Bake covered for 30 minutes. Remove cover. Fluff rice. Add the green pea s, the red and green peppers and raisins. Stir gently to combine. Bake uncovered for 15 minutes Serve hot garnished with toasted cashews and chopped coriander ...