tag:blogger.com,1999:blog-67338347858346219312024-03-05T23:29:39.532-08:00Some Delicious Dishes RecipeIndian & Bangladeshi Recipe Cooking Method Recipe For Allshajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-6733834785834621931.post-78504067644633439372021-04-24T18:50:00.006-07:002021-04-24T18:51:54.202-07:00Thai Chicken Satay<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf8oepBO7xv2F-LMzsZj35qepUcIMcdVkQVtitJx-thF-zuVGehHin3lI8ROtRZg49_H6hgklHT8Tkcyx_CJZlPDz9AJkIrgjYEo0W4rApnb2U57ivxhxhBKZsM2HnZcs6sLcV8VKPLBV/s610/thai-chicken-satay.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Chicken Satay || rajchef.blogspot.com" border="0" data-original-height="320" data-original-width="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf8oepBO7xv2F-LMzsZj35qepUcIMcdVkQVtitJx-thF-zuVGehHin3lI8ROtRZg49_H6hgklHT8Tkcyx_CJZlPDz9AJkIrgjYEo0W4rApnb2U57ivxhxhBKZsM2HnZcs6sLcV8VKPLBV/s16000/thai-chicken-satay.jpg" /></a></div><br /><p></p><p>If you only want to try one satay today, then try this one. The meat is marinated and then served with a homemade peanut sauce, which is perfect for finger food at parties and for making with children.</p><p>You can grill it on a BBQ, cook it in the oven, or even fry it in a saucepan with a herby butter. You could also substitute the chicken for strips of lean beef, as long as you don’t use stewing beef. Serve with fragrant jasmine rice or on skewers with a bit of side salad. You could also serve with stir-fried Thai vegetables, just add a little of the peanut sauce in when cooking.</p><p><br /></p><p><b>Ingredients:</b></p><p>Around 8-16 skinless chicken thighs. Thigh meat is the tastiest and most flavoursome chicken meat.</p><p><br /></p><p><b>SATAY MARINADE INGREDIENTS:</b></p><p>50g very finely chopped lemongrass</p><p>One small chopped onion</p><p>2 fat cloves of garlic</p><p>1 thumb sized piece of very finely chopped ginger</p><p>¼ thumb sized piece of very finely chopped turmeric, or ½ tsp. of dried turmeric</p><p>1 tbsp. lime juice</p><p>1 tbsp. ground coriander</p><p>2 tsp. cumin</p><p>3 tbsp. soy sauce</p><p>4 tbsp. fish sauce</p><p>5 tbsp. brown sugar</p><p>(JUST REMEMBER 1, 2, 3, 4, 5, WHEN WORKING OUT INGREDIENTS)</p><p><br /></p><p><b>PEANUT SAUCE:</b></p><p>250g roasted peanuts</p><p>50ml water</p><p>2 fat cloves of garlic</p><p>Dash of soy sauce</p><p>Dash of sesame oil</p><p>2 tbsp. brown sugar</p><p>2 tbsp. fish sauce</p><p>½ tbsp. lime juice</p><p>½ tsp. chilli sauce</p><p>50ml coconut milk</p><p><br /></p><p><b>Method of Preparation:</b></p><p></p><ul style="text-align: left;"><li>Soak skewers in water and cut up chicken into bite sized chunks.</li><li>Process all the ingredients in a food processor.</li><li>Marinade for up to 24 hours</li><li>When cooking, slide onto the skewer.</li><li>Start cooking, turning every 5 minutes. Your meat, depending on thickness will be cooked in 10-20minutes.</li><li>The easiest way to prepare this dish is to measure everything out beforehand.</li><li>For the peanut sauce, blend everything together in a food processor.</li><li>You can serve it warm or at room temperature.</li></ul><p></p><p><br /></p><p>A nice way to serve this dish is also by putting some of the peanut sauce through some warm egg noodles, then slide the chicken from the skewers and serve on top of the noodles.</p><p>You can keep both the marinade and the sauce in the fridge for around 2 weeks.</p><p>You could also use the marinade as a sauce base for a Thai-style chicken stew.</p>shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-46255313169573253932019-09-11T13:00:00.000-07:002019-09-11T02:34:05.805-07:00Cauliflower Crisps<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: x-large;"><span style="font-family: "georgia";">Ingredients<o:p></o:p></span></span></b></div>
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<span style="font-family: "georgia";"><span style="color: #38761d; font-size: large;">1 Cauliflower , 3 tsp Corn Flour ,1 tsp Chilli Powder , 1 tsp Ginger/Garlic Paste, 2 tsp Light Soya Sauce, o Chinese Salt, Salt to taste, Oil for frying.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia";">Put cauliflower florets in boiling water with little salt and cook for 3 minutes, till slightly tender, Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water, Dip the florets in the batter and fry till golden brown. Serve hot.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-80397078950114244222017-12-05T04:28:00.000-08:002017-12-06T03:22:37.760-08:00Vegetable Manchurian<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://s2.hubimg.com/u/7272521_f260.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Vegetable Manchurian" border="0" src="http://s2.hubimg.com/u/7272521_f260.jpg" height="240" title="Vegetable Manchurian" width="320" /></a><span style="color: #38761d;"><span style="font-size: x-large;">Ingredients:<br />2 cups Grated Cabbage<span style="font-size: x-large;"> ,<span style="font-size: x-large;"> </span></span>2 cups Grated Carrots ,<span style="font-size: x-large;"> </span>1 cut onion ,<span style="font-size: x-large;"> </span>2 cut inexperienced Chilies ,<span style="font-size: x-large;"> </span>3-4 Crushed Garlic Flakes ,<span style="font-size: x-large;"> </span>2 tbsp Corn Starch or Flour<span style="font-size: x-large;"> ,<span style="font-size: x-large;"> </span></span>Oil for deep sauteing ,<span style="font-size: x-large;"> </span>1 tbsp Glycine max Sauce , Salt to Taste,<span style="font-size: x-large;"> </span>1 tsp Pepper Powder ,<span style="font-size: x-large;"> </span>1 tsp Sugar , A pinch of <span style="font-size: x-large;">Minamoto</span> ,<span style="font-size: x-large;"> </span>2 tbsp oil.</span></span></div>
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<a href="http://s1.hubimg.com/u/7272520_f260.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Vegetable Manchurian" border="0" src="http://s1.hubimg.com/u/7272520_f260.jpg" height="212" title="Vegetable Manchurian" width="320" /></a><span style="color: #38761d;"><span style="font-size: x-large;"><span style="font-size: x-large;">Method</span><br /><span style="font-size: x-large;">C</span>ombine grated cabbage and carrots and squeeze the water out from them.<span style="font-size: x-large;">C</span>urrently 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.<span style="font-size: x-large;">M</span>ake 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.<span style="font-size: x-large;">C</span>urrently during a separate pan heat a pair of tbsp oil.<span style="font-size: x-large;"> Saute<span style="font-size: x-large;"> </span></span>garlic, inexperienced chilies and spring onions.Add water, salt, pepper powder,<span style="font-size: x-large;"><span style="color: black;"> Minamoto</span></span>, sugar and Glycine max sauce. Bring it to a boil.<span style="font-size: x-large;">C</span>ombine 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.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com3tag:blogger.com,1999:blog-6733834785834621931.post-10209804983868546582016-09-28T07:33:00.000-07:002017-12-06T03:24:48.453-08:00Bangali Maachher Jhol ( বাঙালী মাছের জোল ) <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;"><b><span style="color: #38761d;">Ingredients</span></b></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia";">Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard oil in a deep pan and fry fish lightly until golden yellow, Dissolve mustard paste, remaining turmeric and salt in 1 5 cups hot water. Slice hot peppers lengthwise and add to the mustard sauce, Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce has thickened slightly. Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-16759014552207742552015-09-28T04:26:00.000-07:002015-09-27T14:15:52.755-07:00Kerala Fish Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJu19wYJibGp-BeJg1KERpuGxPctMfrm6q95uaa5vACpSjsmX8IrDJjRpNYBguun4a80ewjZCQUM2hl5kWjmpa-ftldu-BB63cYx4yim9OoM8Dh7NJXl5DagG0ZNK9gIQZFq5zq_GWyNmx/s1600/Kerala+Fish+Fry+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Kerala Fish Fry" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJu19wYJibGp-BeJg1KERpuGxPctMfrm6q95uaa5vACpSjsmX8IrDJjRpNYBguun4a80ewjZCQUM2hl5kWjmpa-ftldu-BB63cYx4yim9OoM8Dh7NJXl5DagG0ZNK9gIQZFq5zq_GWyNmx/s320/Kerala+Fish+Fry+%25283%2529.JPG" title="" width="320" /></a><span style="font-family: Georgia;"><span style="font-size: large;">500 grams skinless firm white fish slices or pieces well washed, 1 tablespoon(s) finely sliced garlic, 1 tablespoon(s) ginger julienne, 4 green chillies slit, 1 medium onion(s) finely sliced ,1 teaspoon(s) red chilli powder, ½ teaspoon(s)turmeric powder, 1 small raw mango sliced or tomato chopped 2 cup(s) water 1 sprig(s) curry leaves 2 tablespoon(s) oil Salt to taste . </span><o:p></o:p></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia;">Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt, Saute briefly. Add the water and raw mango slices / chopped tomato. Allow it to boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-40951751671963994602014-10-01T07:32:00.000-07:002014-10-01T07:32:18.334-07:00Beef Kababs With Cilantro Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: x-large;">Ingredients<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rzmlmHSOtXYiHuV3Yiz0mmD_6BnPvJvwVBWQOxRjz_dP0p6iejHyQh4gIvVbzd2O_aT3X6Ag6pE_vQ2QIzTOiAccIJHAcMZ1V2mxnZo-1GUpSTqS4_qzj7EvxN9_HxxYN1LC_ZFjcuNR/s1600/Beef+Kababs+With+Cilantro+Sauce+%25287%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Beef Kababs With Cilantro Sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rzmlmHSOtXYiHuV3Yiz0mmD_6BnPvJvwVBWQOxRjz_dP0p6iejHyQh4gIvVbzd2O_aT3X6Ag6pE_vQ2QIzTOiAccIJHAcMZ1V2mxnZo-1GUpSTqS4_qzj7EvxN9_HxxYN1LC_ZFjcuNR/s320/Beef+Kababs+With+Cilantro+Sauce+%25287%2529.jpg" height="320" title="Beef Kababs With Cilantro Sauce" width="320" /></a><span style="font-size: large;"><span style="font-family: Georgia;">1 bunch fresh cilantro (about 2 cups cilantro leaves), 1 small onion, peeled 2 cloves garlic, peeled l small green chili pepper, trimmed and halved, with seeds 1-2 inch piece fresh ginger peeled, ¼ tsp kosher salt, 4 tbsp vegetable oil, 3 table-spoons fresh lime juice, 1/2 tsp curry powder,1 ½ pounds rib-eye steak, cut into 24 one-inch chunks, 1 medium red onion, peeled, l cup mango chutney, 4 pieces naan bread (optional)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2skhfD0z5vCHhuw_RRyJFUVSmtDNTMCkCymWj-9Z7p1ShZjxL7wPhR2dSr8PWQM62nYWjxjCcYHq3tGzuI21-lrNE9mhn0RBrwNqEnpwb4bwprrhS06k79-ajSZICGyZ9vHjhRi0-BpPf/s1600/Beef+Kababs+With+Cilantro+Sauce+%25284%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beef Kababs With Cilantro Sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2skhfD0z5vCHhuw_RRyJFUVSmtDNTMCkCymWj-9Z7p1ShZjxL7wPhR2dSr8PWQM62nYWjxjCcYHq3tGzuI21-lrNE9mhn0RBrwNqEnpwb4bwprrhS06k79-ajSZICGyZ9vHjhRi0-BpPf/s320/Beef+Kababs+With+Cilantro+Sauce+%25284%2529.jpg" height="320" title="Beef Kababs With Cilantro Sauce" width="320" /></a><span style="font-family: Georgia; font-size: 16pt;"><o:p> </o:p><span style="color: #38761d; font-family: "Courier New",Courier,monospace; font-size: x-large;"><b>Method</b></span><o:p></o:p></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia;">Place the cilantro, small onion, garlic, chilli, ginger and salt with 3 tablespoons of the oil in a food processor fitted with a metal blade. Process until a paste is formed, Transfer to a large bowl, Put 2 tablespoon of the paste in a small bowl. and stir in the lime juice to make the cilantro sauce. Cover and set aside, Stir the curry powder into the rest of the paste, add the steak and coat well. Cover and marinate at room temperature for 20 minutes, Cut the red onion into 6 wedges and separate each wedge into 2 layers, Thread the beef and onion chunks onto 8 - 9-inch skewers. Preheat grill pan, and then grill the kababs for 8 to 10 minutes, turning the skewers every 2 minutes. Serve with the cilantro sauce, chutney, and naan, if desired.</span></span></div>
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--><b><span style="font-family: Georgia; font-size: 18pt;">Watch Beef Kababs With Cilantro Sauce Video <o:p></o:p></span></b><iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/kbTrKDt6z4I" width="480"></iframe></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com1tag:blogger.com,1999:blog-6733834785834621931.post-17154954307956176612014-07-26T15:39:00.000-07:002014-07-26T15:39:25.042-07:00East Indian Cheese Logs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3q5AprzY6m5IzJBMqj9gk1qhfn2EF8ZMdlr2Igqw4gcXuGEjghQ0J4y0Dighu4wo1sJ2tYP2dO06SAGCFAbCU-EOUuq-0NHRee7yjKmCjFIN6zwR265sISi__BhD-tWMy1rNqEfBcjkH/s1600/East+Indian+Cheese+Logs+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="East Indian Cheese Logs " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3q5AprzY6m5IzJBMqj9gk1qhfn2EF8ZMdlr2Igqw4gcXuGEjghQ0J4y0Dighu4wo1sJ2tYP2dO06SAGCFAbCU-EOUuq-0NHRee7yjKmCjFIN6zwR265sISi__BhD-tWMy1rNqEfBcjkH/s320/East+Indian+Cheese+Logs+%25281%2529.JPG" height="211" title="East Indian Cheese Logs" width="320" /></a><span style="font-family: Georgia; font-size: large;">2 (8 ounce) packages cream cheese, softened, 1 cup cottage cheese. 1 teaspoon curry powder, 1 cup finely chopped green onions, 1 cup dry-roasted unsalted peanuts. Coarsely chopped, 1 cup golden raisins, ½ cup flaked coconut, ¾ cup mango chutney, ¼ cup flaked coconut toasted (optional) Mangoes slices (optional).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9stfXIOsmkB5XZl7dVjYQfT0qPWaTNdc8jViVYTDi86pofLzIPTxBO44vSJ52fuHYnNKFD5rP_Ypuyql5WoFOTbyn3ws8tnxgQV090tfvrkVg94nB-tEiwkVq2hbla69Ce9WY_RF0Que/s1600/East+Indian+Cheese+Logs+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="East Indian Cheese Logs " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9stfXIOsmkB5XZl7dVjYQfT0qPWaTNdc8jViVYTDi86pofLzIPTxBO44vSJ52fuHYnNKFD5rP_Ypuyql5WoFOTbyn3ws8tnxgQV090tfvrkVg94nB-tEiwkVq2hbla69Ce9WY_RF0Que/s320/East+Indian+Cheese+Logs+%25282%2529.jpg" height="212" title="East Indian Cheese Logs" width="320" /></a><span style="font-family: Georgia;"> </span><b style="color: #38761d;"><span style="font-family: Georgia; font-size: x-large;">Method</span></b><br />
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<span style="font-family: Georgia; font-size: large;">Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add green onions and next 3 ingredients; beat at low speed until mixed well. Stir in chutney. Cover and chill slightly. Divide cheese mixture in half; shape each portion into a 12-incn long. Warp in wax paper, and chill 6 hours or until firm. Place cheese logs on a serving tray; if desired garnish with toasted coconut and mango slices, serve with toasted pita bread triangles, crackers, or apple slices.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com1tag:blogger.com,1999:blog-6733834785834621931.post-38521938655066557112013-09-22T04:37:00.000-07:002013-09-22T09:32:55.746-07:00Lobster Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicuAFDA2_bDsJ3Z3HGjOY8RZavH1BzDJ1Hoid72fmM1PfUj8S-sHg49bVF4h57upIipr8xLrHiuCrvOHzlYl2Oq4EcK9VTMULlDvWJzqapEaUhsOotENcEaJfLab8gLJsSEBAmsOVzGcV/s1600/Lobster+Curry+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Lobster Curry" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicuAFDA2_bDsJ3Z3HGjOY8RZavH1BzDJ1Hoid72fmM1PfUj8S-sHg49bVF4h57upIipr8xLrHiuCrvOHzlYl2Oq4EcK9VTMULlDvWJzqapEaUhsOotENcEaJfLab8gLJsSEBAmsOVzGcV/s320/Lobster+Curry+%25281%2529.jpg" title="" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia;">Olive oil 1tbsp, Lobster 1(Peeled & diced), Curry Powder 1 spinach, Turmeric 1 spinach, Coriander 1 spinach, Ginger paste 1 spinach chopped parsley 1 tbsp, Double cream 150 ml, Tomato puree 1 tsp, sliced lemon to garnish.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimySOrr08EvJadmnAA5lAfWo1ns0LLBLMf8qlkkrcGh3RFIHZY_otZIk3L_PFFwwwvKw-wudJUkkYI2LzZea9iYBdHSNbINiTDfaVzhVChApJJwcjzY75VtrA4U_UYhFQieuGhyH1BwYJi/s1600/Lobster+Curry+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Lobster Curry" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimySOrr08EvJadmnAA5lAfWo1ns0LLBLMf8qlkkrcGh3RFIHZY_otZIk3L_PFFwwwvKw-wudJUkkYI2LzZea9iYBdHSNbINiTDfaVzhVChApJJwcjzY75VtrA4U_UYhFQieuGhyH1BwYJi/s320/Lobster+Curry+%25282%2529.jpg" title="" width="320" /></a><span style="font-family: Georgia;"> <span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b>Method</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia;">Heat oil in a pan; Put the diced lobster in the heated oil. Fry for 1-2 minute & remove it from oil. Add all the ingredients (except for cream, parsley& tomato puree) into the oil, cook it for a while, Combine chopped pars-1ey into the oil & cook if for another 1-2 minutes. Add cream & tomato puree, occasionally stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-34260986480972393642013-09-08T08:07:00.000-07:002013-09-22T09:33:34.451-07:00Marinated Grilled Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal" style="color: #38761d; font-family: "Courier New",Courier,monospace;">
<span style="font-size: x-large;"><b>Ingredients</b></span></div>
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<div class="MsoNormal" style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5tRamzqKQiAp_W9CuRWIyBjhkboD6f3Sdc0sI-ly5ENJKeTfHxmHuazOyH89f68KCJqYxNUxVIbcwqVgE3OIWVc2aozKZ_9B_lfeWUwInQ-05No0p10IjpyetMOR8iMBL8aXDzw2STh2/s1600/Marinated+Grilled+Shrimp+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Marinated Grilled Shrimp" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5tRamzqKQiAp_W9CuRWIyBjhkboD6f3Sdc0sI-ly5ENJKeTfHxmHuazOyH89f68KCJqYxNUxVIbcwqVgE3OIWVc2aozKZ_9B_lfeWUwInQ-05No0p10IjpyetMOR8iMBL8aXDzw2STh2/s320/Marinated+Grilled+Shrimp+%25281%2529.JPG" title="Marinated Grilled Shrimp" width="320" /></a><span style="color: #38761d; font-family: Georgia,"Times New Roman",serif; font-size: large;">3 cloves garlic, minced, 1/3 cup olive oil ¼ cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil ½ teaspoon salt ¼ teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and divined Skewers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oy0LUjIs1hTIcXpemTIVsmADvBPfwogKs29td0CldhbwyBl5thgAYh4UNCswFvg3qEywCV2sf16Z9hZbTNsshXs_nF7bKMqjdHs1iJOjrlcEXnwsmIXnKpxLnyfCkj8JdCMTFsbLnxzp/s1600/Marinated+Grilled+Shrimp+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Marinated Grilled Shrimp" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oy0LUjIs1hTIcXpemTIVsmADvBPfwogKs29td0CldhbwyBl5thgAYh4UNCswFvg3qEywCV2sf16Z9hZbTNsshXs_nF7bKMqjdHs1iJOjrlcEXnwsmIXnKpxLnyfCkj8JdCMTFsbLnxzp/s400/Marinated+Grilled+Shrimp+%25282%2529.jpg" title="Marinated Grilled Shrimp" width="300" /></a><span style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></span><span style="color: #38761d; font-family: "Courier New",Courier,monospace; font-size: x-large;"><b>Method</b></span></div>
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<span style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">In a large bowl, stir together the garlic, olive oil, tomato sauce. And red wine vinegar. Season with basil, salt, and cayenne pepper. Combine shrimp to the bowl and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and near the head. Discard marinade, Lightly , oi1 grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-67734975121093544662013-01-24T02:01:00.000-08:002013-01-23T18:37:20.403-08:00Barbecued Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: #38761d;">
<link href="file:///C:%5CDOCUME%7E1%5CGULAMR%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style>
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<b><span style="font-size: x-large;">Ingredients</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGnLYEDTn7yYHDVbGA5HCW3x13wZGMITQh11HK49FtHl0DPGN4vv2T6yhUxOf3fAgfgzXelb5Z8I4ygQZc2-bG3pDh88RWxP39iuUYluwOMWpZC3YiSzkHVZxOHlySmk76IDOrffRWSGp/s1600/Barbecued+Chicken+%25282%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Barbecued Chicken" border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGnLYEDTn7yYHDVbGA5HCW3x13wZGMITQh11HK49FtHl0DPGN4vv2T6yhUxOf3fAgfgzXelb5Z8I4ygQZc2-bG3pDh88RWxP39iuUYluwOMWpZC3YiSzkHVZxOHlySmk76IDOrffRWSGp/s320/Barbecued+Chicken+%25282%2529.jpg" title="Barbecued Chicken" width="320" /></a><span style="font-family: Georgia;"><span style="color: #38761d; font-size: large;">4 seeded and sliced Red chilli, 2 chopped Garlic cloves, 5 small Onion, 2 tsp crushed Brown Sugar, 1/2 cup Coconut Cream, 2 tsp Fish Sauce 1 tsp Tamarind Water, 4 boneless Chicken Breast As required Basil Leaves, As required Coriander Leaves, As required Salt .</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjhOav8nZpwWoqUMaFpJqHAc9j9xV6v-zvT03rlEXQJUaws9gRIqRdt4onYy2hpowVcHAnAUr9lNCQ1jcTSSqVA9bWsS-NI-zkG8WMcTO3ewlINnUulCtQQibeEy1Gw_bB1YB59meEMhO/s1600/Barbecued+Chicken+%25286%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Barbecued Chicken" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjhOav8nZpwWoqUMaFpJqHAc9j9xV6v-zvT03rlEXQJUaws9gRIqRdt4onYy2hpowVcHAnAUr9lNCQ1jcTSSqVA9bWsS-NI-zkG8WMcTO3ewlINnUulCtQQibeEy1Gw_bB1YB59meEMhO/s320/Barbecued+Chicken+%25286%2529.jpg" title="Barbecued Chicken" width="320" /></a><span style="font-family: Georgia; font-size: 18pt;"><b style="color: #38761d;"><span style="font-family: "Courier New",Courier,monospace; font-size: x-large;">Method</span></b><o:p></o:p></span></div>
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<span style="color: #38761d; font-size: large;"><span style="font-family: Georgia;">Grind chillies, garlic and onion to make a paste like mixture. Combine sugar, coconut cream, fish sauce, tamarind water and salt. Stir continuously; Make cut 4 slashes in chicken breast. Place chicken in a shallow dish. Pour over spice mixture, turn to coat. Cover dish place it aside for 1 hour, Place chicken on a piece of foil. Grill chicken for about 4 minutes sides, Baste occasionally till cooked thoroughly. Garnish with basil or coriander leaves.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com5tag:blogger.com,1999:blog-6733834785834621931.post-44055484916659557782013-01-16T09:12:00.000-08:002013-01-23T18:39:10.822-08:00Spinach Dip<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<link href="file:///C:%5CDOCUME%7E1%5CGULAMR%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style>
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<span style="font-size: x-large;"><b>Ingredients <o:p></o:p></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3AbNgrNu3TymHuStpKIto_kZx3YKzXACKNqKGMOXN2aH0GYeRr2DTAZp6j68ClhPNUoauI3pLiAiXU0lT7FaLskKkX33h60m-3RXGEvtpFc6-47dsDDEMZhML9yQ-MoWUE8bbEdMq0SM/s1600/Spinach+Dip+%25283%2529ltl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Spinach Dip" border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3AbNgrNu3TymHuStpKIto_kZx3YKzXACKNqKGMOXN2aH0GYeRr2DTAZp6j68ClhPNUoauI3pLiAiXU0lT7FaLskKkX33h60m-3RXGEvtpFc6-47dsDDEMZhML9yQ-MoWUE8bbEdMq0SM/s320/Spinach+Dip+%25283%2529ltl.jpg" title="Spinach Dip" width="320" /></a><span style="font-family: Georgia;"> </span></div>
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<span style="font-size: large;"><span style="font-family: Georgia;">1 (10 ounce) package frozen chopped spinach, Thawed and drained, 1 (8 ounce) container sour cream, 1 cup mayonnaise 1 (4 ounce) packet dry vegetable soup mix </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNyTqM1ID0PKaI9gjZxh3iLVY-bk9QCfdVlVSBDKWmrsjMmm7xLaEY16Svf2D9Pp1xUpsh4nXkKtp2DKdEsJgaWY5CHZnIeGh1j7m3_BAFZ9C3avACoV1jRFJH5hkubERX8YPbzenbs6k/s1600/Spinach+Dip+%25281%2529ltl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Spinach Dip" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNyTqM1ID0PKaI9gjZxh3iLVY-bk9QCfdVlVSBDKWmrsjMmm7xLaEY16Svf2D9Pp1xUpsh4nXkKtp2DKdEsJgaWY5CHZnIeGh1j7m3_BAFZ9C3avACoV1jRFJH5hkubERX8YPbzenbs6k/s320/Spinach+Dip+%25281%2529ltl.jpg" title="Spinach Dip" width="320" /></a><span style="font-family: Georgia; font-size: 18pt;"><o:p> </o:p><span style="font-family: "Courier New",Courier,monospace; font-size: x-large;"><b><span style="color: #38761d;">Method</span></b></span> <o:p></o:p></span></div>
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<span style="font-family: Georgia;"><span style="font-size: large;"><span style="color: #38761d;">In a medium mixing bowl combine spinach, sour cream, Mayonnaise and vegetable soup mix. Mix well; refrigerate it for 4 hours, Stir before serving.</span></span><o:p></o:p></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-87191809269742764692013-01-07T03:28:00.000-08:002013-01-06T13:00:08.038-08:00Beef Cream Kababs Malai Tikka<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="color: #38761d; font-family: "Courier New",Courier,monospace; text-align: justify;">
<span style="font-size: x-large;"><b>Ingredients<o:p></o:p></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxc9KfVIAeAqaW1vvlIXGiADs4NSgFXgGhrtuOmt16PWL9YC-nTEFRG5d7wRMsZ98SXyfhmpWoxaFeyyQL9VsuuhKMNHiJ2GkKBFzD400dXjnAtt4d2OmlU1jYgWMXyDvcFkY8zUrfLlo/s1600/Beef+Cream+Kababs+Malai+Tikka+%25282%2529.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Beef Cream Kababs Malai Tikka" border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxc9KfVIAeAqaW1vvlIXGiADs4NSgFXgGhrtuOmt16PWL9YC-nTEFRG5d7wRMsZ98SXyfhmpWoxaFeyyQL9VsuuhKMNHiJ2GkKBFzD400dXjnAtt4d2OmlU1jYgWMXyDvcFkY8zUrfLlo/s320/Beef+Cream+Kababs+Malai+Tikka+%25282%2529.gif" title="Beef Cream Kababs Malai Tikka" width="320" /></a><span style="font-size: large;"><span style="font-family: Georgia;">1 ½ lb. Lamb, 2 tsp ginger & garlic, 1-2 tsp very finely minced fresh hot green chilli , 4 tsp. (1/3 c.) double cream (heavy cream) Salt, Vegetable oil for deep frying 1 lg egg, 3 oz. (1 c.) dried bread crumbs.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoLRzASyuFPzHfO6e4TuRODwSYNkziGMRZvBmyqBDDGaG_MDNqiJjT_63AonRKqc84vgJ9_2SBm6U-1jfipArVhEXelYiJnYjefIOSFZztDwzcmomd8ziB5IR4vXiYmyvJAMV9W9L3xZf/s1600/Beef+Cream+Kababs+Malai+Tikka+%25289%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Beef Cream Kababs Malai Tikka" border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoLRzASyuFPzHfO6e4TuRODwSYNkziGMRZvBmyqBDDGaG_MDNqiJjT_63AonRKqc84vgJ9_2SBm6U-1jfipArVhEXelYiJnYjefIOSFZztDwzcmomd8ziB5IR4vXiYmyvJAMV9W9L3xZf/s320/Beef+Cream+Kababs+Malai+Tikka+%25289%2529.jpg" title="Beef Cream Kababs Malai Tikka" width="320" /></a><b><span style="color: #38761d; font-family: "Courier New",Courier,monospace; font-size: x-large;">Method</span></b><span style="font-size: large;"><span style="font-family: Georgia;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia;">Cut away and discard heavy fat 0n meat, if any .Cut meat into 1 inch cubes. Place meat in bowl with ginger, garlic, green chilli, cream and salt ; mix well. Cover and marinate for at least 3 hour’s or over night , Just before eating, pour enough oil in kandhai, wok 0r deep frying pan to a depth of 2 inches . Set on medium heat (medium low flame) .Put egg into shallow dish and beat lightly. Dip meat cubes in egg and then in bread crumbs . Cover generously with bread crumbs until encrusted . When oil is heated put as many meat cubes in heated oil that will cover the bottom of the container with 1 layer. Stir and fry until golden brown or the mead is done to your taste.</span></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com1tag:blogger.com,1999:blog-6733834785834621931.post-41736702516571286192012-10-16T05:08:00.003-07:002012-10-25T08:24:09.261-07:00Vegetable Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="txtd" id="txtd_20822757">
<h2>
<span style="color: #38761d;"><span style="font-size: x-large;">Ingredients</span></span></h2>
<div style="text-align: justify;">
<a href="http://s1.hubimg.com/u/7269184_f260.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Vegetable Curry" border="0" height="200" src="http://s1.hubimg.com/u/7269184_f260.jpg" title="Vegetable Curry" width="320" /></a><span style="color: #38761d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 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<span style="font-size: large;"> </span>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.</span></span></span> </div>
<h2>
<span style="color: #38761d;"></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"><a href="http://s4.hubimg.com/u/7269183_f260.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Vegetable Curry" border="0" height="320" src="http://s4.hubimg.com/u/7269183_f260.jpg" title="Vegetable Curry" width="320" /></a></span></div>
<h2>
<span style="color: #38761d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;">Method</span></span></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">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.</span></span></span></div>
</div>
</div>
shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com5tag:blogger.com,1999:blog-6733834785834621931.post-86204544914641903832012-10-14T12:06:00.003-07:002012-10-25T07:53:03.197-07:00Chilli Beef<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span></span></span></div>
<div style="text-align: justify;">
<span style="color: #38761d;"><a href="http://jungiindianrestaurant.com/wp-content/uploads/2012/02/0068942F1_Chili-Beef-Stir-Fry-with-Scallions-and-Snow-Peas_s4x3_lg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Chilli Beef" border="0" height="239" src="http://jungiindianrestaurant.com/wp-content/uploads/2012/02/0068942F1_Chili-Beef-Stir-Fry-with-Scallions-and-Snow-Peas_s4x3_lg.jpg" title="Chilli Beef" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />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.</span></span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #38761d;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsQoEZd4-5JXNsOVxORJrkUe3mupd9hH6WSOEq0oTJH-LBk_F94D4fJqcpi0XXUEtpLPVSObcLxfQVURfJo1PavOaOD4S0nUQVvBM_at8tq-yCrd068DM2Cx49F6-_VcEUL9RXUS4r1c/s1600/DSC03610.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chilli Beef" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsQoEZd4-5JXNsOVxORJrkUe3mupd9hH6WSOEq0oTJH-LBk_F94D4fJqcpi0XXUEtpLPVSObcLxfQVURfJo1PavOaOD4S0nUQVvBM_at8tq-yCrd068DM2Cx49F6-_VcEUL9RXUS4r1c/s320/DSC03610.jpg" title="Chilli Beef" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">Method</span></span> </span></span></span></div>
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">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.</span></span></span></div>
<div style="text-align: justify;">
<span style="color: #38761d;"><br /></span></div>
</div>
shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-69747482421467678612012-10-13T04:43:00.001-07:002012-10-25T07:52:32.009-07:00Butter Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients</b></span></span></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"><a href="http://blog.vishpuri.com/wp-content/uploads/2011/08/butter_chicken-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="butter chicken" border="0" height="251" src="http://blog.vishpuri.com/wp-content/uploads/2011/08/butter_chicken-1.jpg" title="Butter Chicken" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 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</span></span></span></div>
<h2 style="text-align: justify;">
<span style="color: #38761d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: medium;"><b></b></span></span></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"><a href="http://www.recipeporn.com/wp-content/uploads/2007/09/butter-chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="butter chicken" border="0" height="281" src="http://www.recipeporn.com/wp-content/uploads/2007/09/butter-chicken.jpg" title="Butter Chicken" width="320" /></a></span></div>
<h2 style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Method</b></span></span></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">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.</span></span></span></div>
<div style="text-align: justify;">
<span style="color: #38761d;"><br /></span></div>
</div>
shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-73091937568722721182012-10-11T10:27:00.001-07:002012-10-25T07:50:52.608-07:00Chicken Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;"><b>Ingredients</b></span></span></span></h2>
<div style="text-align: justify;">
<a href="http://www.zurmat.com/wp-content/uploads/2010/09/chicken-biryani.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Chicken Biryani" border="0" height="241" src="http://www.zurmat.com/wp-content/uploads/2010/09/chicken-biryani.jpg" title="Chicken Biryani" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;">1 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 .. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;"></span></span></span></div>
<h2 style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;"></span></span></span></h2>
<div style="text-align: justify;">
<a href="https://giniann.files.wordpress.com/2006/12/chicken-biryani.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chicken Biryani" border="0" height="239" src="https://giniann.files.wordpress.com/2006/12/chicken-biryani.jpg" title="Chicken Biryani" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;"> </span></span></span></div>
<h2 style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;"><b>Method</b></span></span></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">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.</span></span></span><br />
<br />
<span style="color: #38761d;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">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.</span></span></span></div>
<span style="color: #38761d;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></span>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/_RBfFCO3nDYs/Sh45LjlmivI/AAAAAAAAC2I/chR5BLBoZ5A/s400/chicken+biryani.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Chicken Biryani" border="0" height="240" src="http://1.bp.blogspot.com/_RBfFCO3nDYs/Sh45LjlmivI/AAAAAAAAC2I/chR5BLBoZ5A/s320/chicken+biryani.JPG" title="Chicken Biryani" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;">Layering :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.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: #38761d;"><br data-mce-bogus="1" /></span></span></span></div>
</div>
shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-45592305554268268752012-10-10T10:01:00.004-07:002012-10-25T07:49:57.172-07:00Vegetable Polaow<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: x-large;">Ingredients</span></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: small;"><span style="font-family: Arial;"><a href="http://t2.gstatic.com/images?q=tbn:ANd9GcR3zA4tnNHFH9NKk_GoOW9xzJyVixB5KYm2HpFp6RKg9kTX9Dt4LANm7251" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Vegetable Polaow" border="0" height="238" src="http://t2.gstatic.com/images?q=tbn:ANd9GcR3zA4tnNHFH9NKk_GoOW9xzJyVixB5KYm2HpFp6RKg9kTX9Dt4LANm7251" title="Vegetable Polaow" width="320" /></a><span style="font-size: large; font-weight: normal;">2 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 ,</span><span style="font-size: large; font-weight: normal;">3 tbs broken cashews, toasted till golden brown .</span></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #38761d;"><span style="font-size: medium;"><span style="font-size: large;"> </span></span></span></div>
<h4 style="text-align: justify;">
<span style="color: #38761d;"><a href="http://hothyderabad.com/wp-content/uploads/2012/07/vegetable-biryani-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Vegetable Polaow" border="0" height="240" src="http://hothyderabad.com/wp-content/uploads/2012/07/vegetable-biryani-1.jpg" title="Vegetable Polaow" width="320" /></a></span></h4>
<h2 style="text-align: justify;">
<span style="color: #38761d;">
<span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: normal;">Method</span></span></span></span></h2>
<div style="text-align: justify;">
<span style="color: #38761d;"> <span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: normal;">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 ...</span></span></span></span></div>
<h4 style="text-align: justify;">
<span style="color: #38761d;">
<span style="font-size: medium;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> </span></span></span></span></span></span></span></h4>
<h4 style="text-align: justify;">
<span style="color: #38761d;">
<span style="font-size: medium;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: large;"><span style="font-family: Arial; font-size: x-small;"><span style="font-size: x-small;"> </span></span></span></span></span></span><span style="font-size: medium;"><span style="font-size: large;"><span style="font-weight: normal;"> </span></span></span></span></h4>
</div>
shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-70226645908134178352012-01-24T04:05:00.000-08:002013-01-23T18:34:01.448-08:00Kashmiri Fish<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<link href="file:///C:%5CDOCUME%7E1%5CGULAMR%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style>
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<span style="font-size: x-large;"><b>Ingredients<o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNormal" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXAgkOhQ6t6i6DVMNAgUmT_Gy2b30T-FOmtMbixA-uXBa11SInEvtG_-6moGB_LLyBPmXujG2lFbd8nwr-yCIzZOJWu8xmeQd9k3_APC0ihMe7OL2m-qSGHwlacb2266qYo3SOWWSdgIT/s1600/Kashmiri+Fish+%25284%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Kashmiri Fish" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXAgkOhQ6t6i6DVMNAgUmT_Gy2b30T-FOmtMbixA-uXBa11SInEvtG_-6moGB_LLyBPmXujG2lFbd8nwr-yCIzZOJWu8xmeQd9k3_APC0ihMe7OL2m-qSGHwlacb2266qYo3SOWWSdgIT/s320/Kashmiri+Fish+%25284%2529.jpg" title="" width="320" /></a><span style="font-size: large;">500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned, 2 cup(s) yoghurt lightly whisked, 2 teaspoon(s) ginger grated,1 teaspoon(s) cumin seeds, 2 teaspoon(s) coriander powder, 4 green chillies deseeded and slit, 2 cloves, 1 teaspoon(s) garam masala (hot spice mix) 2 tablespoon(s) chopped fresh coriander,3 tablespoon(s) ghee (clarified butter) / oil 1 cup(s) water Salt to taste and a pinch of asafetida and turmeric powders.</span></div>
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<b><span style="font-size: 16pt;"><o:p></o:p></span></b></div>
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<b><span style="font-size: 16pt;"> </span></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekpzAlO6qdqGBgg08YBxD-5GvPAZanfH0irRc3-tyeSw7x5EkmADxvwomoGCsKAnmWYtVrsnDkjSyU5GCMb4Lsx54aV979YbKg-UDhJ8ad9UUpFi1iXTf7FqTgv7YWYv2eB2mQpPxMhB9/s1600/Kashmiri+Fish+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Kashmiri Fish" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekpzAlO6qdqGBgg08YBxD-5GvPAZanfH0irRc3-tyeSw7x5EkmADxvwomoGCsKAnmWYtVrsnDkjSyU5GCMb4Lsx54aV979YbKg-UDhJ8ad9UUpFi1iXTf7FqTgv7YWYv2eB2mQpPxMhB9/s320/Kashmiri+Fish+%25281%2529.JPG" title="" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b>Method</b></span><br />
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<span style="font-size: large;">Rub the washed fish slices with some salt and turmeric powder keep aside for 5 minutes in a bowl; whisk the yoghurt with a little salt. Heat half the ghee (clarified butter)/oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Heat the remaining ghee (clarified butter)/ oil in the same pan and drop in the cumin seeds, As they crackle, put in the cafetiere cloves, and grated ginger Fry briefly Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well Add the fish slices salt and water. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened. Add the garam masala (hot spice mix) slit green chillies and the chopped fresh coriander. Cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com2tag:blogger.com,1999:blog-6733834785834621931.post-34579615015998231472011-12-08T04:43:00.000-08:002012-10-25T07:49:14.437-07:00Keema Matar<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://i41.photobucket.com/albums/e271/101Things/kheema.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Keema Matar" border="0" height="240" src="http://i41.photobucket.com/albums/e271/101Things/kheema.jpg" title="Keema Matar" width="320" /></a><span style="font-size: large;"><span style="font-size: x-large;">Ingredients:</span><br />2 cups - Mince meat , 3/4 cup - green peas ,1 big - Onion, chopped finely ,1'' piece - Ginger, sliced finely ,1 tbsp - Garlic, crushed ,2 medium - Tomatoes, chopped ,2 little - Cinnamon sticks , 2 pods - Cardamom seeds, crushed ,3 - Cloves ,1 - bay leaf ,1/2 tsp - Coriander powder ,1/2 tsp - Turmeric powder,1/2 tsp - Cumin powder,1/2 tsp - Red flavoring ,Salt to style,Coriander leaves to garnish.</span></div>
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<a href="http://www.evernewrecipes.com/wp-content/uploads/2010/07/Keema-Matar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Keema Matar" border="0" height="179" src="http://www.evernewrecipes.com/wp-content/uploads/2010/07/Keema-Matar.jpg" title="Keema Matar" width="320" /></a><span style="font-size: large;"><span style="font-size: x-large;">Method:</span><br /><br />Mix coriander, turmeric, red chili and cumin powder with little water, salt to style and set aside.Heat oil during a pan and fry onions till golden brown. Add garlic, ginger, tomatoes, cardamom, cinnamon, cloves, bay leaf and fry for three - 4 minutes. Add the powder paste and continue cooking for a moment.Add minced meat, peas and fry for concerning 15 minutes, stirring sometimes till meat turns brown. Add 1 and 1/4th cup boiling water to the meat. cowl and cook on low heat till meat is burnt and also the gravy is thick. currently you can additional cook while not the lid, till all the water is used up. Add little oil and fry the meat. Garnish with coriander leaves.Serve hot with roti, paratha or rice.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-22315445181218614962011-11-30T13:05:00.001-08:002012-10-25T07:48:10.697-07:00Chicken Reshmi Kababs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh17rR1JsTlz9J_xV465JZNLSmexDrCpgIk1t4pInoIv6-VoGCo76oiBxSI6FshkLKRRQPIo5gMFrgw07NeJrkABfrlvfC6cliycGA_UbQpa0CvtlF4JM7WMmUNtFwNKQGWbyAYLayQx8/s1600/Chicken+Reshmi+Kababs+%25283%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Chicken Reshmi Kababs" border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh17rR1JsTlz9J_xV465JZNLSmexDrCpgIk1t4pInoIv6-VoGCo76oiBxSI6FshkLKRRQPIo5gMFrgw07NeJrkABfrlvfC6cliycGA_UbQpa0CvtlF4JM7WMmUNtFwNKQGWbyAYLayQx8/s320/Chicken+Reshmi+Kababs+%25283%2529.jpg" title="Chicken Reshmi Kababs" width="320" /></a><span style="font-size: large;">2 Lbs. Ground Chicken 2 Medium Sized Onions, 2 Tsp Ginger Paste, 3 Tsp Garlic Paste, 1 Bunch Of Cilantro Leaves, 1 Tsp Whole Cumin Seeds, 1 Tsp White Pepper, 1 Tsp Garam Masala, 2 Eggs, Salt To Taste.</span></div>
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<span style="font-size: large;">Chop Onions Coarsely. Chop Cilantro Coarsely. Grind Together Onions, Ginger, Garlic, Cilantro, Cumin And White Pepper . Add This To The Ground Chicken. Mix In The Eggs And Salt . Shape Into 2 Inch Long Sausages; Place These On Pr-Wet Wooden Skewers Or Metal Ones. Place On A Cookie Sheet Lined With Foil To Catch The Drippings . Cook In A Pr-Heated 350 Degree Oven For 20 Minutes. At This Stage You Are Ready To Store The Kababs In Foil For Use The Next Day Or Grill Over Charcoal Fire Or In Rotisserie For 2 To 3 Minutes. Garnish With Fresh Cilantro Leaves And Lemon Wedges. Enjoy With Mint Chutney.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com2tag:blogger.com,1999:blog-6733834785834621931.post-71530526156753270432011-11-13T10:43:00.000-08:002012-10-25T07:47:06.237-07:00Methi Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAUZgG6eiTE38_G3mpEuK5v8JWbvNK9ZA6O4o7943R-QRePoxbrvi1hq80Z8n81DuJqa54b5dXMXcmygn4DXiaUMQh_Na7oetUto1XJ8Aoy1nywEd1Ho2YtpompH0JQBU3nTbjf3J5N-F/s1600/Methi+Chicken+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Methi Chicken" border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAUZgG6eiTE38_G3mpEuK5v8JWbvNK9ZA6O4o7943R-QRePoxbrvi1hq80Z8n81DuJqa54b5dXMXcmygn4DXiaUMQh_Na7oetUto1XJ8Aoy1nywEd1Ho2YtpompH0JQBU3nTbjf3J5N-F/s320/Methi+Chicken+%25281%2529.jpg" title="Methi Chicken" width="320" /></a><span style="font-size: large;">1 kg chicken, cut into medium sized pieces, 1 tbsp whole garam masala (cloves, cardamom and cinnamon), 2 No bay leaves, 2 cups onions, chopped, 2 tbsp green chilies chopped , 2 tbsp ginger chopped, 2 tbsp garlic paste 1 tbsp coriander powder, 1 tsp turmeric powder, 2 tbsp methi, 1 tbsp coriander chopped, 1 tsp garam masala powder, 1 cup yogurt , 4 tbsp oil , Salt to taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKA1YuWlOKhdgSnDjTZKP3CKdmYDq9izyHpC2s2nlJy1uKVPUJSgmh8JpDVtJTWdTLEdqdjFso9jeD82mE1ZeoIyn3uURayKAdtGeDA7qk8lrUZX7bZB256uuNir3l-5_R7t2fmvzdyn6/s1600/Methi+Chicken+%25283%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Methi Chicken" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKA1YuWlOKhdgSnDjTZKP3CKdmYDq9izyHpC2s2nlJy1uKVPUJSgmh8JpDVtJTWdTLEdqdjFso9jeD82mE1ZeoIyn3uURayKAdtGeDA7qk8lrUZX7bZB256uuNir3l-5_R7t2fmvzdyn6/s320/Methi+Chicken+%25283%2529.jpg" title="Methi Chicken" width="320" /></a><span style="font-size: x-large;">Method</span><br />
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<span style="font-size: large;">Heat the oil and sauté garam masala and bay leaf. Add chopped onions and cook until translucent, stirring in between, Add chopped ginger garlic paste, turmeric powder, coriander powder, chopped green chilies and sautéed chicken pieces, yogurt and cook on a high flame for 5 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and 3/4th cup of water.Cover the pan and cook on a slow flame for ten minutes.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com2tag:blogger.com,1999:blog-6733834785834621931.post-5142018799364345362011-10-30T02:53:00.000-07:002012-10-25T07:46:22.747-07:00Batata Wada<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47kIxm8PjUokJhEnIRlI1CqiRSBz1FeX9qZ8ZRiZCwf4lhYVVZKtXJ54npqrdsSFZE2MiWA0Ftq9zLi7quyTlJMOehDgCbknwHt2AdCNcRXqrZNuJFhLU8vvwWuzvhThG3xvegGukrfjS/s1600/Batata+Wada.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Batata Wada" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47kIxm8PjUokJhEnIRlI1CqiRSBz1FeX9qZ8ZRiZCwf4lhYVVZKtXJ54npqrdsSFZE2MiWA0Ftq9zLi7quyTlJMOehDgCbknwHt2AdCNcRXqrZNuJFhLU8vvwWuzvhThG3xvegGukrfjS/s320/Batata+Wada.JPG" title="Batata Wada" width="320" /></a><span style="font-size: large;">3/4 lb Potatoes, 4 onions medium (chopped finely), 2 cups Bengal gram flour, 4 green chillies, A small piece of ginger,4 cloves garlic, 2 tsp grated coconut, Sugar to taste, Juice of one lime, Coriander leaves A few sprigs (chopped), Oil for deep frying, l tsp Mustard seeds, l tsp Turmeric powder,1 tsp Red chilli powder, 1/2 tsp Cumin seeds , 1 tsp A pinch of soda bi crab (baking soda), Salt as per taste.</span></div>
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<span style="font-size: large;">Boil potatoes, peel and slightly mash. Blend together the green chillies, garlic and ginger to a fine paste. Mix together the potato onions, ginger and garlic chilli paste coriander leaves, sugar, lime juice and salt to taste, Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture and mix well. Make a smooth batter with the Bengal gram flour, salt to taste, cumin seeds red chilli powder and turmeric powder. Add a teaspoon of hot oil when making the batter. Let the batter remain thick Divide the potato mixture into equal sized portions,the size of a lemon. Dip each ball in the batter and deep fry till golden brown in color and serve.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com0tag:blogger.com,1999:blog-6733834785834621931.post-74167566102855792592011-10-15T03:08:00.000-07:002012-10-25T07:45:37.185-07:00Brinjal Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2ag_gfmZBqlJOavpEi9GnJtXKSkOO-oDxwokrQY4U1NjgKZS9IJJrQS8Py7aMi466Qz9P1fesfYw0edEnhqCW5v4U8DnnOoFm_XPNxG_HQ1JI8aSCudzq9EHSIWO0aayb5o64nXtZOGy/s1600/Brinjal+Pickle+Recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Brinjal Pickle" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2ag_gfmZBqlJOavpEi9GnJtXKSkOO-oDxwokrQY4U1NjgKZS9IJJrQS8Py7aMi466Qz9P1fesfYw0edEnhqCW5v4U8DnnOoFm_XPNxG_HQ1JI8aSCudzq9EHSIWO0aayb5o64nXtZOGy/s320/Brinjal+Pickle+Recipe.jpg" title="Brinjal Pickle" width="240" /></a><span style="font-size: large;"></span><br />
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<span style="font-size: large;">2 Large brinjals, 1 inch ginger,1 small pod of garlic, A few curry leaves, 10 Kashmir red chillies, 1 tsp fenugreek seeds, 1 tsP mustard seeds,1 tsp turmeric Powder 1/4 tsp cumin, 1 tbsp sugar, half bottle vinegar, Salt to taste.</span><br />
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<span style="font-size: large;">First cut off the stems of the brinjals, then wash and cut them very fine. Also cut ginger and garlic finely.</span><span style="font-size: large;">Apply salt to the cut brinjals. Grind fine with vinegar, chillies, fenugreek, mustard, cumin and turmeric Powder. Put little oil in a saucepan and fry the ginger, garlic and curry leaves. Then add the brinjal pieces and fry for 10 minutes.Finally add the ground masala and remaining vinegar and sugar and stir well.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com2tag:blogger.com,1999:blog-6733834785834621931.post-46548622772749907912011-10-11T03:27:00.000-07:002012-10-25T07:44:41.745-07:00Chicken Cheese Steaks<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadhXo6qs0F_DNfNnRG_88RnEVRlucdsEsgUVpMcRr2o68vWlGuULfMQR7rZgjbThbltb3HFnfdYyTDzDWZlj0dvacklxQnNDX7UR8MTS0_qr_ABwg-wNjg6pA7FJ1MBtYRTS4tI5VXCWk/s1600/Chicken+Cheesesteaks+%25282%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Chicken Cheese Steaks" border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadhXo6qs0F_DNfNnRG_88RnEVRlucdsEsgUVpMcRr2o68vWlGuULfMQR7rZgjbThbltb3HFnfdYyTDzDWZlj0dvacklxQnNDX7UR8MTS0_qr_ABwg-wNjg6pA7FJ1MBtYRTS4tI5VXCWk/s320/Chicken+Cheesesteaks+%25282%2529.jpg" title="Chicken Cheese Steaks" width="320" /></a><span style="font-size: large;">¼ cup olive oil ,2 boned, skinned chicken breast halves 1 lb., sliced 1 cup each sliced mushrooms, onion, and green bell pepper ½ tsp. each smoked paprika, garlic powder, salt, and cayenne 2 tsp. butter 4 submarine or French bread rolls, split 4 romaine lettuce leaves ,1 cup shredded jack cheese</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYNzAZidg8EzS9R2GoLs0DQfCZfkerZpuKo1axyrqv95uVP6PnFMxR4wOKEXef8iu_yM_TTLT4DJqjhyphenhyphenIq_fWR0fxIW8ovMD-r03Vxt40KiIPi8ZUuryWiZhbbihVxGQN6vskkT1OcxPS/s1600/Chicken+Cheesesteaks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chicken Cheese Steaks" border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYNzAZidg8EzS9R2GoLs0DQfCZfkerZpuKo1axyrqv95uVP6PnFMxR4wOKEXef8iu_yM_TTLT4DJqjhyphenhyphenIq_fWR0fxIW8ovMD-r03Vxt40KiIPi8ZUuryWiZhbbihVxGQN6vskkT1OcxPS/s320/Chicken+Cheesesteaks.jpg" title="Chicken Cheese Steaks" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large; font-weight: normal;">Method</span><o:p></o:p></h2>
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<span style="font-size: large;">Preheat oven to 350<sup>0</sup>. Heat oil in a large frying pan over high heat. Add chicken, mushrooms, onion, bell pepper, and seasonings and cook until chicken is browned and no longer pink inside, 6 minutes. Spread 1/2 tsp. butter inside each roll and toast rolls, opened up, in oven on a baking sheet for about 4 minutes. Lay 1 lettuce leaf in each roll. Sprinkle cheese over lettuce, and then divide chicken mixture among rolls.</span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com9tag:blogger.com,1999:blog-6733834785834621931.post-69095977602182132802011-09-30T02:09:00.000-07:002012-10-25T07:44:00.921-07:00Baby Corn Finger Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;"><b><span style="font-family: Georgia;">Ingredients<o:p></o:p></span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgP9G-TKg8IQkBowK36im7M68gvDPltWs8-gAv-YlmvbvLat1wU5FLKruohMTIwkdYGiZxiGSpH6_7k0D5D5DmL8byOUxzkcoDPZktIhMcttb9t6arlEFtDAYQ-tBsOJljwvpYwjToxy1/s1600/Baby+Corn+Finger+Chips+%25282%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Baby Corn Finger Chips " border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgP9G-TKg8IQkBowK36im7M68gvDPltWs8-gAv-YlmvbvLat1wU5FLKruohMTIwkdYGiZxiGSpH6_7k0D5D5DmL8byOUxzkcoDPZktIhMcttb9t6arlEFtDAYQ-tBsOJljwvpYwjToxy1/s320/Baby+Corn+Finger+Chips+%25282%2529.jpg" title="Baby Corn Finger Chips" width="320" /></a><span style="font-family: Georgia;"> </span></div>
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<span style="font-size: large;"><span style="font-family: Georgia;">10 Baby corns, 1 tsp Ginger-garlic paste, Ώ tsp Green Chilly paste , Ώ tsp Pepper , 1/2 tsp, 0 tsp Mustard powder, 1 Egg Bread crumbs, 1 tsp Soya sauce.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx60g4xp529mN28qwsj5MQEOuS34xd_Imtznycj6JUA0-HnTiJ2Aq8y4ko-ZjAjtpoKsxoziVJpsZh_Fwv1glefVVNp6t49vif2j11UJTjev36pP9HcvTgy_yuIlr_Zm2S78t4clM__bm/s1600/Baby+Corn+Finger+Chips+%25286%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Baby Corn Finger Chips " border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx60g4xp529mN28qwsj5MQEOuS34xd_Imtznycj6JUA0-HnTiJ2Aq8y4ko-ZjAjtpoKsxoziVJpsZh_Fwv1glefVVNp6t49vif2j11UJTjev36pP9HcvTgy_yuIlr_Zm2S78t4clM__bm/s320/Baby+Corn+Finger+Chips+%25286%2529.jpg" title="Baby Corn Finger Chips" width="320" /></a><b><span style="font-family: Georgia; font-size: 18pt;"><span style="color: #38761d; font-size: x-large;">Method</span> <o:p></o:p></span></b></div>
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<span style="font-family: Georgia;"><span style="font-size: large;"><span style="color: #38761d;">Mix together ginger-garlic paste, green chilly paste pepper. And mustard powder and Soya sauce. Marinate baby corns with the above mixture for 30 minutes. Dip it in beaten egg and roll them in bread crumbs. Deep fry in oil and Serve hot.</span></span><o:p></o:p></span></div>
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shajuhttp://www.blogger.com/profile/05253951680320338107noreply@blogger.com2