Lose Weight, Diet, Calories & Recipes
Meal plans, Keto, Carb counts, Nutrition
In a medium saucepan, combine the butter, onion, garlic, ginger, black pepper, cardamom seeds, fenugreek seeds, cumin seeds, turmeric, cinnamon sticks, and cloves Bring to a simmer over medium-low hea Continue Reading →
Place the butter in a heavy-bottomed saucepan over medium-low heat Set a timer for 20 minutes and LEAVE IT ALONE! Don’t stir the butter or mess with it in any way Just let it be During this time, the Continue Reading →
In a 4-cup ovenproof measuring cup, combine 1½ cups of the water, the milk, tea bags, sugar, cloves, cinnamon, cardamom, ginger, and fennel seeds Cover with aluminum foil Add the remaining 2 cups wate Continue Reading →
In the Instant Pot, combine the cranberries, onion, raisins, ginger, sugar, water, garam masala, cayenne, salt, turmeric, apple pie spice, cumin, and coriander Stir well to combine Secure the lid on t Continue Reading →
In the Instant Pot, combine the onions, tomatoes, ¼ cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne Stir well to combine Secure the lid on the pot Close the pressure-rel Continue Reading →
In the Instant Pot, combine the urad dal, onions, tomatoes, water, ghee, turmeric, cayenne, garam masala, and amchoor Stir to combine Secure the lid on the pot Close the pressure-release valve Select Continue Reading →
For the spice blend (if using) In a small bowl, combine the cumin, cloves, peppercorns, cinnamon, and cardamom For the pulao Select SAUTE on the Instant Pot When the pot is Continue Reading →
Heat the oil in a pan and add cumin seeds. When they splutter, add red chilies, onions and fry for a while. When the onions turn golden brown in color, add chili powder, vinegar, ginger-garlic paste a Continue Reading →
Chop the onions & spring onions (with leaves), tomatoes, green chilies, ginger & coriander Separately heat Ghee(clarified butter) in a vessel & fry onions and chicken till golden brown Add tomatoes, c Continue Reading →
Cut vegetables into 1 inch pieces. Grate one onions and keep aside. Make thin slices of the second onion. Make paste of almonds and cashews. Make paste of ginger and garlic. Heat oil in a pan. Add cum Continue Reading →
Remove the milk and yogurt (starter) from the refrigerator and let sit on the counter for 10 minutes Add the sugar to the milk, if using, stirring to blend Heat 1 cup almond milk in a saucepan over me Continue Reading →
Warm the milk over low heat until lukewarm to touch Mix in the probiotic powder Transfer to a glass bowl or jar Cover and let sit in a warm place for 6 hours Refrigerate and use within 3 days to start Continue Reading →
Soak the almonds and cashews in water overnight or 24 hours Drain the water If using raw unpeeled almonds, blanch the soaked almonds in boiling water for 1 minute Then wash in cold water The skin will Continue Reading →
Blend the cashews with the soymilk until well combined Strain to remove any pieces Pour the soymilk into a deep heavy bottom pan and bring to a rolling boil over medium-high heat, 5 to 7 minutes Stir Continue Reading →
Combine all the ingredients in a bowl and whisk until smooth Taste and adjust sweet The mixture should be mildly sweet It gets sweeter as it bakes Pour the mixture into small greased ramekins Cover th Continue Reading →
Preheat the oven to 425°F Combine the chickpea flour, salt, baking soda, baking powder, and flax seed meal in a large bowl, and whisk well Add the garlic powder, yogurt, lemon juice, oil, and 1/2 cup Continue Reading →
Combine the warm water, sugar, and yeast in a bowl Mix and let sit until frothy, about 5 minutes Add the flaxseed meal and mix in Let it sit for 2 minutes to thicken. In another bowl, combine the oat Continue Reading →
Heat oil in the pan over medium heat. Add onion, celery, green chilies, and ginger into the pan and saute for 5 minutes. Add spices and stir for another 2 minutes. Add remaining all ingredients into t Continue Reading →
Mix all together and store. The coriander and cumin powders must be freshly ground. Use as required. This will keep for months if stored in an airtight container. Continue Reading →
Put the sugar, cardamoms, and water into a pot and bring to the boil. Turn down the heat and simmer the syrup for about 15 minutes. Meanwhile sift the milk powder and flour into a bowl. Add the melted Continue Reading →
Drain and blend the cashews to a fine paste. Use as little water as possible when blending. In a heavy saucepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft Continue Reading →
Bring the milk to the boil in a heavy pot. Turn down the heat so as to allow the milk to simmer vigorously without boiling over. The milk must reduce considerably, to about one third of its original a Continue Reading →
If you are using the Ricotta cheese, mix together the confectioner’s sugar and cheese. Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and los Continue Reading →
Take a open pan and add the rice and milk to it. Boil the rice in the milk on a medium fire until the rice is completely done. This should take about 20-30 minutes. Now add the custard powder and keep Continue Reading →
Heat the ghee in a pan and add the vermicilli to it. Fry the vermicilli till it turns brown in color. The color should be between dark and light brown. Take a open pan and add the milk to it. Add the Continue Reading →
Cover the chillies with plenty of hot water and leave them to soak overnight. The next day, preheat the oven to 230C/450F/Gas 8. Place the unpeeled onion on the middle rack of the oven and roast for 1 Continue Reading →
Pre-heat a heavy frying pan, and dry cook all the spices except turmeric for a couple of minutes, shaking the pan so they don’t burn. Let cool to one side. Grind cooled spices with turmeric in pestle Continue Reading →
Pulverize to a fine powder. Store airtight. Makes 1/4 cup. Continue Reading →
In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container. Continue Reading →
To remove tartness from the chillies, immerse once or twice in boiling water, remove and strain. Pat dry. Heat oil and fry the chillies till they turn white. Drain and set aside. In the same hot oil,f Continue Reading →
Roast the coconut and set aside. Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp pe Continue Reading →
Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. You can make a larger quant Continue Reading →
Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. You can make a larger quant Continue Reading →
Mix well (use your spice grinder) and store in the dark in an airtight spice jar. Continue Reading →
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powde Continue Reading →
Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let Continue Reading →
Firstly you’ll need to find a container which can hold around 300ml ( about a 2/3rd of the size of a large Baked Beans can ), which can be fitted with an air-tight top -An old jam jar or bolognese sau Continue Reading →
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down Continue Reading →
Oil/ghee(clarified butter) for roasting powder to a coarse powder in a coffee grinder Store in a airtight container Use as required for Bisi Bele Huli Anna Continue Reading →
Roast the first 3 ingredients seperately and powder them with the chillies, black salt and citric acid. Mix in the remaining ingredients. Store in an airtight container. Will keep well for years. Continue Reading →
Stage One Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic. Put the ginger and garlic into a blender with about 1/2 pint of the water and blend un Continue Reading →
Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. You can make a larger quant Continue Reading →
Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they are well mixed and blend Continue Reading →
Place all ingredients into an electric coffee grinder and grind for one minute. Carefully remove lid and test by rubbing a little of the mixture between forefinger and thumb. Finely ground spices shou Continue Reading →
Place all of the ingredients in a food processor and blitz to a paste Use straight away or store in a jar in the fridge for up to 3 weeks This quantity is enough for a curry for 8 people Continue Reading →
Make chapati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chapati, but spread some ghee Continue Reading →
Make the dough as for chapatis and leave to rest for 15-30 minutes Put the tava or cast-iron frying pan onto a medium heat. Meanwhile divide the dough into 6-8 equal portions. Take one portion with fl Continue Reading →
Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork. Now add the water little by little, and using your hands, bring the flour together to make a Continue Reading →
Pour the milk into a bowl and stir in the sugar and the yeast. Set aside for 15 minutes until the mixture is frothy. Sift the flour, salt, and baking powder into another bowl. Add to it the yeast mixt Continue Reading →
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste. Goes well with dosas, i Continue Reading →
Blend all the above to a smooth paste adding a little water. Can be refrigerated for about 1-2 days. Mint Chutney Continue Reading →
Fry all these in a little oil, one by one. Blend to a smooth paste using a little water. Continue Reading →
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a Continue Reading →
Blend together the coconut, tamarind, peppercorns, dalia, green chillies and the ginger. When it’s almost smooth in texture, add the garlic, salt to taste and the grated radish. Run the blender for ab Continue Reading →
Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside to cool. Blend together the rest of the ingredients w Continue Reading →
Fry cream of wheat on a dry pan for 5 minutes and set aside. Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop splitt Continue Reading →
Wash the rice and lentils seperately and seperately soak in some water such that they are totally covered for about 3 hours. Blend into a smooth paste, using some water, the lentils and the rice (sepe Continue Reading →
Roast the first 7 ingredients one by one and blend to get a smooth paste, using a little water. Blend the tomato with the tamarind to a smooth paste. Add the crushed garlic to the tomato. In a vessel, Continue Reading →
Pressure cook the dhal with the spinach and salt till done. Blend to a smooth paste the red chillies, tamarind and coconut. Add the blended mixture to the dhal-spinach. Mix well. Add the required amou Continue Reading →
Preheat the oven to 190C/375F/Gas 5. Fry the onions over a low to medium heat in a little oil and butter until they are transparent but not brown. It should take 5-10 minutes. Put the macadamia nuts a Continue Reading →
Cut all the vegetables into small pieces and keep aside. Take 3-4 glasses of water in a pan and bring to a boil by adding salt to it. Add all the vegetables to this water and boil until vegetables are Continue Reading →
Sift the flour, baking powder, and salt into a bowl. Slowly add the yoghurt and gather the flour together with your fingertips until you have a soft dough. Knead lightly and set aside to rest for at l Continue Reading →
Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 mi Continue Reading →
Put the flour into a bowl. Add the water a little at a time and bring the flour together with the fingertips. As the dough becomes stickier, draw it together with your hands, adding more water until a Continue Reading →
Stir-fry the onion, courgette, carrot, cauliflower and chilli in oil with the ground turmeric, coriander, cumin and curry paste, until soft. Add the chickpeas, crIme fra che, vegetable stock and seaso Continue Reading →
Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. Mix together the water, tomato, pepper,salt sugar(jaggery) and tamarind juice. Bring it to a boil on a low flame. Continue Reading →
Blend all the fried ingredients to a smooth paste and set aside. Cook the gourd/squash with a pinch of salt and turmeric and when it is done, add the ground masala to it. Bring it to a boil. Season wi Continue Reading →
Peel the plaintains and cut them into tiny cubes. Heat the oil and add the mustard, curry leaves, red chillies and green chillies. When the seasoning is ready, add the plaintain and salt to taste. Spr Continue Reading →
Fry the besan in a little oil till it turns light brown. Set aside. Heat some oil and add the mustard and curry leaves. When they crackle, add the onions and fry till they turn brown. Add the cumin-dh Continue Reading →
Boil, peel and mash the potatoes. Soak the bread in water, squueze the water and crumble finely over the potatoes. Add salt to taste, the green chillies and chopped coriander. Mix well and make a smoo Continue Reading →
Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker. In the meantime make Masala of onions, garlic, ginger and tomato as in vegetable curry. Add to the beans and cook again until most o Continue Reading →
Boil potatoes until cooked but not overdone. Peel and cut into 1/2 cubes. Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, Continue Reading →
Heat 2 1/2 tablespoon oil, fry the thondekai till they turn crisp and brown, drain and set aside. Fry ingrdients 2 to 5 in oil and blend to a smooth paste along with the tamarind. Heat remaining oil, Continue Reading →
Pressure cook the dal, onions, green beans and tomato till done. The dal should be soft and mushy. Set aside. Add the sambhar powder, sugar(jaggery), coriander leaves, tamarind juice and salt to taste Continue Reading →
Roast the first 5 ingredients in a little oil and grind in a coffee grinder to a smooth powder. Set aside. This is the rasam powder. Boil the dal in a pressure cooker till soft and set aside. Add the Continue Reading →
Lightly wash urad, and cover with chlorine-free water. Grind methi and mix with urad, along with salt, and allow to soak uncovered for 3 hours. Soften the cream of rice by soaking for the final 15 min Continue Reading →
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for hal Continue Reading →
Soaked separately overnight A mixie or a blender cuts the grains into fine pieces, but does not mash them like the stone grinders do So there is a good deal of difference taste when you use a blender Continue Reading →
Dosa shell Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and Continue Reading →
Soak 1 cup of black gram dal and grind to a smooth frothy paste. Sift the roasted rice flour through a fine sieve, add one cup of it and knead well and keep aside over night. In the morning add one ds Continue Reading →
Heat the oil and add the mustard, sesame, urad dal, channa dal, curry leaves, green chillies, red chilli and fry till the seasoning is done. Add the methi leaves and fry for about 2-3 minutes. Add all Continue Reading →
Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water if the buttermilk is too thick. Add salt and heat on a low flame till the buttermilk reaches room temperature. Take it from the fire a Continue Reading →
Cut the beans into longish pieces. Boil in a little water till done. Drain and set aside. Blend together the coconut and green chillies. Add this paste to the buttermilk and mix well. Add the beans an Continue Reading →
Mix the turmeric, salt and the besan in the buttermilk, add 2-3 cups of water and bring to a boil on low heat, stiring conntinuously. Set aside. Mix all the pakodi ingredients with a little water in a Continue Reading →
Wash the urad dal, raw rice and methi seeds. Soak them in a little water along with poha and cooked rice for at least an hour. Grind to a smooth paste with a little water. Cover and keep aside for at Continue Reading →
Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants. Heat oil and fry onions until soft and clear. Continue Reading →
Boil the potatoes and mash them up nicely. Heat 2 tbsp oil and fry the chopped onion till it turns brown. Add the turmeric, red chilli, cumin pwd, saunf, amchoor ,dhania, mint and garam masala and fry Continue Reading →
Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add salt and start heating oil. Drop spoonfuls o Continue Reading →
Boil the potatoes, peel the skin and cut into halves. Mix ginger, garlic, green chilies and grind to a fine paste. Mix the potato pieces with the green chili paste, curd, chili powder, turmeric powder Continue Reading →
Mix red chilies, cumin seeds, black gram and fry them in a thick bottomed pan until they are light brown. Blend the fried ingredients along with salt and onions to a fine paste. Cut dondakaayalu into Continue Reading →
Boil the dahl and the peanuts in a pressure cooker till soft and keep aside. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled dahl. Add cocum, turmeric powder, Continue Reading →
Wash the Bengal gram and soak in water for few hours. Add coriander seeds, green chilies, ginger, cumin seeds, onions, salt to the Bengal gram and blend to a fine paste. Heat oil in a wide pan and fry Continue Reading →
Remove the stalks of the vegetable, wash and make small slits on them. Blend together the coconut, tamarind and red chillies without adding much water. When it’s almost done, add the fenugreek, methi Continue Reading →
Heat the ghee and fry the mushrooms till they are tender. Drain and set aside. Heat some ghee and fry the chopped onions till they turn color. Add the blended masala and fry till the ghee starts leavi Continue Reading →
Cut each brinjal into four pieces, lengthwise and immerse in salt water. Mix green chilies, coriander leaves, salt and blend them to a fine paste. Heat oil in a heavy bottomed pan and fry the brinjal Continue Reading →
Wash and the clean brinjals. Make 2 slits to form a cross. Rub them with some curd and salt and set aside. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some Continue Reading →
Cut the beans into small pieces and set aside. Heat some oil and add the mustard seeds. When they start crackling, add the red chillies and fry for 20 seconds. Add the beans and salt. Sprinkle water a Continue Reading →
Cut the beans into longish pieces. Cook the beans with the green chillies and enough water till tender. Remove the green chillies and set aside. Add salt to the beans. Blend together the cooked green Continue Reading →
Wash and cut the aubergines lengthwise into quarters, and the cut into about 1 inch 2. 5cm thick wedges. Cut the capsicum in a similar way, and peel and chop the onion coarsely, separating the slices. Continue Reading →
Wash the okra and pat dry. Top and tail the pods and cut into 3/4 inch (2cm) lengths. Heat the oil for deep frying and fry the okra for 7-8 minutes. Drain. Heat the three tablespoons of oil in a deep Continue Reading →
Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. This will take around 30-45 minutes at 400 deg F. Take it out of the oven and p Continue Reading →
Cut the eggplant into quarters and fry them in oil till well browned. Drain and set aside. Blend into a smooth paste the onions,garlic, ginger and coconut. Heat the oil and fry the mixture till browne Continue Reading →
Remove the skin of beerakaayalu and cut into 3 pieces. Cut the 3 pieces into four, lengthwise to three fourthas of their total length and keep aside. Mix Bengal gram, Black gram, peanuts, cumin seeds, Continue Reading →
Marinate the potato and zucchini cubes in salt and turmeric for 5 minutes. Heat oil in a pan, and fry the marinated cubes for 5-6 minutes or until golden. Remove from heat and keep aside. In the remai Continue Reading →
First boil the potatoes, mash them, salt them, and add pepper to taste Add some coriander leaves too Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, Continue Reading →
In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper Continue Reading →
Heat the ghee for the stuffing and add the cumin seeds and cashewnuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in s Continue Reading →
Boil the potatoes. Peel them and prick the potatoes with a fork. Fry the potatoes in hot oil till they turn slightly brown. Drain and set aside. Heat oil in a shallow pan and fry the onions to light b Continue Reading →
Immerse the potatoes in hot water and bring to a boil. Cover and boil for 10-15 minutes. Remove the peel and if they are big, cut into 1-inch pieces. Slice the onion and fry in oil till brown. When co Continue Reading →
Heat the oil and add the jeera and onions. Fry till the onions turn translucent. Now add the green chillies and keep frying till the chillies turn color. Now add the remaining spices and fry for a min Continue Reading →
Add the salt, turmeric and the coconut paste to the buttermilk. Add the boiled vegetables. Heat on a low flame till the buttermilk mixture reaches a thick texture. Keep stirring continously. Now add t Continue Reading →
Blend together the large tomato, one onion, cumin seeds, ginger, garlic, green chillies,cinammon and cloves to a smooth paste using very little water. Slice the other onion. Heat the ghee and add the Continue Reading →
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. While the potatoes are c Continue Reading →
Blend ingredients 2 to 8 to a smooth paste and set aside. Heat the oil in a pan and add the mustard seeds and the crushed garlic. When the garlic turns brown, add the chopped onion and fry till it tur Continue Reading →
Make one slit on each bhendi and set side. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute. Stuff each bhendi with this masala and keep the remaining aside Continue Reading →
Preheat the oven to 200C/400F/Gas 6. Put the cumin, coriander, peppercorns and chillies in a pestle and mortar and grind until they are coarsely ground. If you do not have a pestle and mortar, put the Continue Reading →
Put all the ingredients into a bowl and mix thoroughly. Cover and refrigerate until ready to serve. Continue Reading →
Soak the rice noodles in a bowl of hot water for 25 minutes. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight an Continue Reading →
Cook the noodle according to the packet instructions. In a large bowl mix together the remaining ingredients. Drain and toss the noodles in the Thai mixture. Serve. Continue Reading →
Cook the noodles as per instructions on the pack and drain. Rinse in cold water, drain thoroughly and toss in sesame oil to keep the noodles separate. Heat a little groundnut oil in a hot wok. Add the Continue Reading →
Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later. Thaw the roll for about 10 minutes befor Continue Reading →
Put the yoghurt and salt into a bowl and beat with a fork until smooth and creamy. Crush the garlic using a garlic press or chop very finely. Add yoghurt together with the remaining ingredients and mi Continue Reading →
Make a small slit on each egg. This is to prevent the oil from splurting when the egg is deep fried. Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt. Coat each egg w Continue Reading →
Peel, wash, and thinly slice the onions. Sift the gram flour and salt into a bowl and add enough water to make a stiff batter. Add the onions and all the remaining ingredients to the batter and mix we Continue Reading →
Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt. Coat each vegetable piece with this batter and deep fry. Serve with tomato ketchup. Continue Reading →
Method Heat the milk in the microwave for a minute. Bring the water to a boil along with the sugar. Add the tea leaves. When the concoction starts boiling, take it from the stovetop. Pour out the milk Continue Reading →
Method Heat the milk in the microwave for a minute. Bring the water to a boil along with the sugar. Add the tea leaves and masala powder. When the concoction starts boiling, take it from the stovetop. Continue Reading →
Put the yoghurt and salt into a bowl and beat with a fork until smooth. Thinly slice the cucumber, place slices on top of each other and cut into strips. Now cut the strips into dice. Scatter over yog Continue Reading →
Melt the butter over low heat and season with cumin seeds. Add the garlic and fry for 1 minute. Add green beans, salt and chili powder. Cover the pan and simmer the green beans in their own juice unti Continue Reading →
Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vineg Continue Reading →
Clean the lotus stem and remove the outer skin. Slice finely, boil with chana dahl, chick peas, cinnamon stick, cloves, peppercorns, bay leaves and sesame seeds till done. When they are tender, blend Continue Reading →
Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add salt and pepper and sprinkle the Chat Masala over, and serve. Continue Reading →
Wipe the mushrooms and thickly slice. Cut each spring onion into 2. 5cm/1in lengths. Pile the mushrooms, spring onions and beansprouts into the centre of four 30cm/12in squares of extra-thick foil and Continue Reading →
Put the yoghurt and salt into a bowl and beat with a fork until smooth. Peel, wash, and grate the mooli. Add to the yoghurt together with the garam masala and the chilli. Mix and refrigerate until req Continue Reading →
Mix all the above ingredients together except lime juice. Add the lime juice at the very end and mix. Serve it as a snack at teatime or at a party. Continue Reading →
Mix together all the ingredients for the marinade with some salt and set aside. Cut the veggies into juliennes and add the chat masala and remaining marinade(if any)to them. Brush the marinade on the Continue Reading →
Soak the red chilies in water for few minutes and make a fine paste of them. Keep aside. Heat oil in a pan, fry the cumin seeds and onions till slightly brown. Add garlic-ginger paste, chopped ginger, Continue Reading →
Heat ghee in a heavy saucepan. Add the ginger-garlic paste and fry for one minute. Add the cashewnuts, onions , green chillies and bell pepper and stir fry till the onions turn color. Add the tomatoes Continue Reading →
Boil the spinach in water, drain the water and then make puree of the spinach leaves. Grind 1 onion and the garlic flakes to a fine paste. Heat oil in a pan, saute the onions till transparent. Then ad Continue Reading →
Heat a little oil and fry the onion paste till it begins to brown. Mix in the poppy-cashew powder and the other dry powders. Fry for a minute and then add the pureed tomatoes. Add some water and bring Continue Reading →
Make the milk into curd cheese cubes as shown on page 96 for Mattar Panir. Heat the four tablespoons of oil in a deep frying pan. When hot add the curry sauce and cook rapidly for about five minutes u Continue Reading →
Grind garlic, ginger, jeera and green chilies in to a fine paste. Add salt, chili powder and lemon juice to the paste and add orange colour. Apply 3/4 of this paste nicely on all the sides of the pane Continue Reading →
Remove coarse outer leaves from cabbage, quarter and core. Cut into fine shred, either by hand or with food processor. Set aside. Peel onions and cut into half lengthwise. Again cut crosswise into thi Continue Reading →
Make a pouring paste of the besan and water. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the drops when golden brow Continue Reading →
The filling is prepared as follows: Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard Continue Reading →
Boil the lentils in the water with the turmeric and splash of oil, on a high heat for ten minutes, then cook, covered on low heat for at least 1 hour, preferably three or four. When liquid is reduced Continue Reading →
Pick over the lentils for any stones and wash them in several changes of water. Put into a saucepan with the three cups of water, add the salt, and bring to the boil. Turn down the heat and simmer unc Continue Reading →
Boil the milk in a open pan. When it’s boiling, add the vinegar and wait for the milk to curdle completely. Take it off the fire and let it sit for 10 minutes. Pour it onto a cotton/muslin cloth and t Continue Reading →
Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain th Continue Reading →
Heat ghee in a pan, add chopped onions and saute until brown. Add ginger-garlic paste and stir-fry till the moisture evaporates. Also add red chili powder, coriander seeds, black pepper powder, turmer Continue Reading →
Marinate paneer with white pepper, 1/2 tsp salt, maida and fry the paneer pieces. Cook sugar, cornflour (mixed with water), tomato sauce, salt, and vinegar in a pan on fire. When the mixture thickens Continue Reading →
Heat the ghee and add the cinammon, cardamom and cloves. After 10-20 secs, add the onions and ginger/garlic paste. When the onions turn light brown, add all the powdered spices and cashewnut powder. F Continue Reading →
Cut paneer in 1 cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes. Season and add turmeric. Add peas and paneer. This is a dish that is popular with vegetarians as it contains p Continue Reading →
Bring the milk to the boil in a saucepan. Immediately add the lemon juice and stir until the milk appears to curdle. The solids should be visibly separated from the whey. Strain though muslin or a cle Continue Reading →
Chop the palak, methi, tomato, ginger, garlic and green chillies. Put it in a large pan with 2 cups of water. Boil till well done. This should take about 10 minutes. Blend the boiled mixture to get a Continue Reading →
Put the oil into a karahi or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until Continue Reading →
To prepare the coriander, take the leaves off the stalks, add to a large bowl with plenty of water and soak for 20 seconds, so the silt can settle to the bottom. Gently remove the leaves and chop fine Continue Reading →
Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side. Slowly dry-fry onions, in heavy saucepan. When they begin to caramelise Continue Reading →
Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside. In a saucepan, prepare the seasoning by heating the butter. Add the cumin Continue Reading →
Pressure cook the dal till it is soft. After it is done, transfer the cooked dhal into a dish, add the green chillies, salt and the chopped cilantro and bring it to a boil. Season with mustard seeds, Continue Reading →
Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour. Uncover, cook Continue Reading →
Wash the dal and drain it. Boil water and add the dal, salt, pepper,turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. When done, heat the ghee, add the cumin and fr Continue Reading →
Pick, wash and soak moong dal and chana dal in about 3 cups of water for an hour. Boil soaked moong and chana dal with 4 cups of water, salt, turmeric powder and chopped ginger till chana dal is cooke Continue Reading →
Boil the toor dal with 3 cups of water. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut. Grind the above mixture with water. Fry the gr Continue Reading →
Boil the toor dhal in the cooker for only two whistles. It should be just boiled and not too soft. In the blender, grind together two onions, garlic, ginger, coriander leaves, tomatoes,cumin seeds,cor Continue Reading →
In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green c Continue Reading →
Mix all the kofta ingredients together and make a batter, Pour small round lumps of the batter in hot oil, deep fry and set aside. Heat oil in a pan and fry the sliced onion till it turns translucent. Continue Reading →
Process chickpeas in food processor until texture resembles coarse bread crumbs. Transfer 2/3 of mixture to a mixing bowl along with mashed potato. Set aside. Add to the remaining chickpeas the follow Continue Reading →
Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepare Continue Reading →
Heat milk in pan & bring it to boil. Remove from heat. Add lemon juice. Stir slowly & gently until white curd forms on the surface & separates from whey. Strain the milk. This will give you chenna. Sq Continue Reading →
Soak soya granules in lukewarm water for about 15 minutes. Squeeze to remove excess water. Mix soya granules, mashed potato, green chilies, nutmeg powder and salt. Add besan to this mixture mix well a Continue Reading →
Boil the mixed vegetables and peas. Remove seeds and cut the capsicum. Chop the onion, coriander leaves and the cashews. First make a masala paste by browning the onion, ginger, garlic, chilies, chill Continue Reading →
Cut the potatoes into half and mix with mint leaves, powders, salt, pepper and keep aside for 1 hour. Heat oil in a pan, and fry the above mixture on low fire until it gets golden color. Garnish with Continue Reading →
Cook the Soya nuggets in hot salted water for about 20 minutes. Keep aside. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chili paste, garlic paste, onions Continue Reading →
Cut the end of saim, 2 mm from one end, pull up the end towards the length thereby pulling out the thick skin at the joints of the 2 flaps of the saim. Then cut the other end as well. Wash the vegetab Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside. Fry the onions in a the ghee or melted butter. Also add the cloves, cinnamon and Continue Reading →
Wash the rice in several changes of water then drain. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Put the oil in a heavy-based pan (with a tight-fitting lid) Continue Reading →
Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. Add bay leaf, cloves, Continue Reading →
Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and Continue Reading →
Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes t Continue Reading →
Mix each food colouring with about a tablespoon of water, keeping the two colours separate, and set aside. Pick over the rice carefully for any stones and wash thoroughly in several changes of water. Continue Reading →
Pick over the rice and wash in several changes of water. Leave to drain in a colander or sieve. Heat the ghee in a heavy pot and fry the onion until transparent. Add all the remaining ingredients exce Continue Reading →
I’m not sure what Manchurian dishes have in common. Serves two. Preparation and cooking time: 5-10 minutes. Heat the ghee in a pan and fry the onion until just beginning to brown. Warm the rice and ad Continue Reading →
Cook cauliflower florets in salted water for 5 minutes. Remove the water and keep aside. Add ginger garlic paste, green chilli paste, salt and water to all-purpose flour to make a batter of medium con Continue Reading →
Heat the oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the ginger-green chili paste, chopped spring onions, capsicums and saute for 2 minutes. Add the baby corn, turmeric Continue Reading →
Heat the oil in a pan and add cumin seeds. When they splutter, add red chilies, onions and fry for a while. When the onions turn golden brown in color, add chili powder, vinegar, ginger-garlic paste a Continue Reading →
Chop the onions & spring onions (with leaves), tomatoes, green chilies, ginger & coriander Separately heat Ghee(clarified butter) in a vessel & fry onions till golden brown Add tomatoes, chilies, ging Continue Reading →
Cut vegetables into 1 inch pieces. Grate one onions and keep aside. Make thin slices of the second onion. Keep aside. Make paste of almonds and cashews. Keep aside. Make paste of ginger and garlic. Ke Continue Reading →
Make 2-3 slits on each egg with a thin bladed knife and set aside. Heat the oil and fry the onions till well browned. Now add the gramflour and fry till the gramflour is completely fried. Add the powd Continue Reading →
Heat the oil and fry the onions, ginger, garlic and green chillies till the onions turn brown in color. Take the pan off the heat, add the eggs, salt and pepper and the garam masala pwd and stir well. Continue Reading →
Boil the eggs and potatoes in a saucepan. When the potatoes are cooked (do not overcook), put the saucepan under a cold water tap for a minute and peel the eggs and potatoes. Prick the hard boiled egg Continue Reading →
Grind ginger and garlic together to make a paste. Fry onions in ghii until golden. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy. Add coriander, chiles, salt, and coconu Continue Reading →
Hard boil the eggs, shell them and make slits on each egg with a thin knife. Set aside. Heat the oil and fry the sliced onion. When it starts turning brown, add the ground onion masala and fry till th Continue Reading →
At least two hours in advance, or even the night before, steam-cook the rice. Allow it to cool by spreading it on a baking sheet. When it is cool, cover and refrigerate. Combine the eggs with the sesa Continue Reading →
Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. If the m Continue Reading →
Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes. Using a fo Continue Reading →
Heat the ghee and add the sliced onion. When the onion starts browning, add the blended paste and fry, stirring continously for about 3-4 minutes. Now add the tomato sauce and the powders. Fry for one Continue Reading →
Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and chop. Cut the paneer into small pieces and deep fry in ghee. Heat oil in a vessel and fry the onions for a few m Continue Reading →
Cook the potatoes for 20 minutes, steam the spinach for a couple of minutes and cook the carrots and courgettes for 12 minutes in salted water. Drain thoroughly. Heat 1 tbsp of cooking oil in a large Continue Reading →
Grind the coconut, sliced onion, red chili powder, 1 pinch turmeric powder & cumin seeds together well. Slice the tomatoes into small pieces & the green chilies (long pieces). Add the paste to the cut Continue Reading →
Pressure cook the tomatoes with 1 cup of water and drain juice into a vessel. Boil the juice and add cumin, red chili and turmeric powders. Bring to a boil. Add coconut milk and boil the mixture until Continue Reading →
Cut the cauliflower into small pieces, peel the potatoes and carrot and cut them into small cubes, wash all vegetables. Chop the tomatoes, grate the onions. Make a smooth paste out of the ginger and g Continue Reading →
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger pas Continue Reading →
Steam the vegetables till they are about half done. Remove and set aside. Heat the ghee and fry the sliced onion till it starts changing color. Now add the blended masala and bhunna(fry) till the oil Continue Reading →
Peel and cube the potatoes. Mash them slightly and keep aside. Heat 4 tbsp oil. Add asafoetida and cumin seeds. When they pop, add the mashed potatoes, turmeric, ginger, dry mango powder, sugar and sa Continue Reading →
Preheat a sturdy frying pan and get a bigger pan with a lid ready. Add oil to the pan and allow to pre-heat on medium heat. Peel and chop the onions as finely as you can Add to the hot oil and spinkle Continue Reading →
Mix together all the above ingredients and put in a pan with 1 cup of water. Cook till the vegetables turn soft. Remove from fire and mash coarsely. Reheat and cook till slightly thick. Serve with pla Continue Reading →
Heat oil and add cumin seeds. Put chopped onion, garlic, ginger. Saute all till light brown. Add turmeric red chili, garam masala, fresh cut coriander leaves. Add tomato. Cook it for 2 minutes. Add pe Continue Reading →
Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and t Continue Reading →
Add salt, turmeric, chili powder, ginger garlic paste, garam masala powder to the yogurt and mix well. Mix the peanuts, khus khus seeds and blend them to a fine paste using water. Make a few spots on Continue Reading →
Cut off a small portion of the top of each tomato, scoop out the pulp and reserve it. Save the caps for further use. Lightly salt inside of each tomato shell and arrange them upside down on a plate to Continue Reading →
To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks. For the skewers, Continue Reading →
Heat oil in a pan, add mustard seeds, red chili, curry leaves and fry for 2 minutes. Grind the coconut, green chili and spring onions to a paste and add to the above. Fry for 2 more minutes. Add the c Continue Reading →
Mix all the ingredients for the masala paste and blend into a fine paste. Heat ghee, add masala paste, curry leaves and fry till the oil separates from them. Add tomatoes, onions, turmeric, salt and c Continue Reading →
Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. Alternatively, buy a tin of pre soaked lentils. Drain. Heat the oil in a large saucepan and fry Continue Reading →
Heat ghee in large skillet, fry the garlic & spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them. Add all the vegetables, including Continue Reading →
Cook the rice according to the instructions on the packet. Drain well, stir in the lime zest and keep warm. Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies, water and black pepper Continue Reading →
Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain. Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on a gentle heat for 3-4 minutes. A Continue Reading →
Cook the vegetables in boiling salted water for 10-15 minutes until just tender. Drain. Heat the oil in a large frying pan, pour in the curry sauce and bring it to the boil. Cook for about five minute Continue Reading →
Boil both the mustard greens and spinach leaves till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chi Continue Reading →
Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and set aside. Pour out Continue Reading →
Chop the palak and boil it with the tomatoes, ginger garlic and green chillies. When the palak is boiled, blend it coarsely. Set aside the paste. Heat 1 tablespoon of ghee and add the cauliflower flor Continue Reading →
Heat oil in a pan, fry the mustard and cumin seeds until they splutter. Add vegetables, salt, turmeric and cook on high heat for a couple of minutes. Add coriander powder, chili powder, cumin powder a Continue Reading →
Cut the capsicums into four, lengthwise, to three-fourthas of their total length. Mix the peanuts, grated coconut, few garlic cloves and blend them into a fine powder. Mix coriander and cumin seeds, g Continue Reading →
Cook. Time: Cholesterol per serving: 138 Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned Remove to plate Add 1 t Continue Reading →
Heat a heavy pot (non-stick or sprayed with cooking spray) until medium-hot. Add onions, garlic and ginger, stir til slightly brown and sticking, then add a splash of water and stir to unstick the oni Continue Reading →
Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the mushrooms, cover Continue Reading →
Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1 piece of ginger and 6 cloves. Simmer in pan about Continue Reading →
Boil or microwave potatoes in their skins. Cool slightly, peel, and cut into one inch 2. 3cm dice. Drain and rinse the chickpeas in a colander. Heat the oil in a heavy pan, add the curry sauce, and bo Continue Reading →
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount Continue Reading →
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount Continue Reading →
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 m Continue Reading →
Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Continue Reading →
Heat oil in a pan, saute cumin seeds, ginger-garlic paste for a minute and add potatoes. Also add turmeric, chili powder and salt. Fry for few minutes. Add tomatoes and simmer for about 5 minutes. Now Continue Reading →
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. Cut the cauliflower into small bite sized piece Continue Reading →
Make Masala with leek, garlic, ginger, and tomatoes. Add turmeric and spices. Break the cauliflower in flowerets Cut the potatoes into cubes (8 pieces each) Add both to Masala and lower heat to simmer Continue Reading →
Boil or microwave the potatoes in their jackets and leave until cool enough to handle. Break up the cauliflower into florets. Rinse and drain. Heat the oil in a heavy based pan. When hot put in the gr Continue Reading →
Boil spinach with garlic, ginger, onions, green chilies. Blend them to a fine puree and keep aside. Cut potatoes into cubes and boil with salt and turmeric. When boiled, keep aside. Heat ghee in a pan Continue Reading →
Bring a large pan of water to the boil. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender Continue Reading →
Heat the oil and add mustard, red chillies and the curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot is done. Add the buttermilk, wat Continue Reading →
Cut the cauliflower into florets and ginger into small pieces. Heat butter and add cauliflower, ginger and salt. Add water if required and cook for 15-20 minutes or until tender, by covering with a li Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Combine together ingredients 3 to 15 and mix well. Add the vegetables to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for Continue Reading →
Browse our Indian Vegetarian Recipes including exciting dishes like Vegetable Biriyani Indian Recipe, Popular Recipes in the Category INDIAN-VEGETARIAN: Chickpea Kofta Indian Recipe, Capetown Fruit and Vegetable Curry Indian Recipe, Tandoori Masala Powder Indian Recipe, Aloo Gobi Indian Recipe, Paneer with Green Chilies Indian Recipe, Fancy Curry Powder Indian Recipe, Continue Reading →