Indian Dishes – indscoop http://www.indscoop.com Technology News, Entertaiment Thu, 19 Apr 2018 03:21:50 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.5 114420553 Desi Chicken Noodles http://www.indscoop.com/desi-chicken-noodles-2/ http://www.indscoop.com/desi-chicken-noodles-2/#respond Mon, 09 Sep 2013 09:05:41 +0000 http://www.indiancookerychannel.com/?p=5022 […]]]>

Ingredients:

  • 1 packet spaghetti
  • 400 gms chicken breasts cubed
  • 1.5 (approx 300 gms) cups mixed veggies (store-bought, frozen ones)
  • 3 tblspns white vinegar
  • 4 tblspns tomato paste
  • 3-4 tblspns Louisiana hot sauce
  • 4 medium-to-large tomatoes, chopped
  • 2-3 small-to-medium onions, sliced
  • 2-3 tblspn oil
  • 5-6 cloves
  • 1.5 tspn cumin seeds
  • 1/4 tsp red chili powder
  • 1/4 tsp black pepper powder
  • Salt to taste

Method
1. Boil the noodles Al Dente and keep aside. Make sure the water is boiling hot before you add the spaghetti. Season with a little salt. DO NOT add oil.
2. In a hot non-stick dish, heat up the oil.
3. Once the oil is hot enough, add cumin seeds and let them crackle.
4. Add the whole garam malasa – cloves.
5. Add the onions and saute until golden brown.
6. Add the cubed chicken breasts and saute.
7. Add the chopped tomatoes and allow to break down
8. Now add the black and red pepper powders and stir.
9. Add all the condiments at this time (sauces, vinegar, and paste).
10. Finally add the spaghetti and stir well.
11. Check for salt.
12. Cover, lower the heat, and let simmer for 8-10 mins before serving

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Ginger Chicken http://www.indscoop.com/ginger-chicken/ http://www.indscoop.com/ginger-chicken/#respond Mon, 09 Sep 2013 09:01:35 +0000 http://www.indiancookerychannel.com/?p=5021 […]]]>

INGREDIENTS

  • Cooked & shredded Chicken 500 gms
  • Dried Mushrooms 4 nos.
  • Finely chopped onion 1 no.
  • Chicken Stock ¼ ltr.
  • Soya Sauce ¾ cup
  • Fresh ginger,finely chopped 1 tbsp.
  • Garlic clove, crushed 1 no.
  • Vinegar 4 tbsp.
  • Sugar 1 tsp.
  • Cornflour 1 tbsp.
  • Sherry 1 tbsp.
  • Tomato puree 1tsp.
  • Pepper To taste
  • Salt To taste

METHOD

1. Put the Soya sauce, onion, ginger, garlic,vinegar, sugar, tomato puree, salt and pepper in a saucepan.

2. Bring to a boil and simmer for 2 minutes.

3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.

4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.

5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.

6. Add the mushrooms and cook till sauce thickens slightly.

7. Serve hot.

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Tomato Chutney (cooked) http://www.indscoop.com/tomato-chutney-cooked/ http://www.indscoop.com/tomato-chutney-cooked/#respond Tue, 24 Jul 2012 02:16:27 +0000 http://www.indiancookerychannel.com/?p=5003 […]]]>

Ingredients:

  1. 2 Tbsp. Ghee
  2. 1/4 tsp. red chillies
  3. 1 tsp. cumin seeds
  4. 1 inch ginger minced
  5. 1 inch of cinnamon stick
  6. 2 cups coarsely fresh ripe tomatoes
  7. 3 Tbsp. jaggery or brown sugar
  8. Salt to taste

Method:

Heat ghee in a large sauce pan over moderate heat.

Add the cumin seeds and let sizzle and brown.

Add red chillies, ginger and stir fry for a moment.

Add the other ingredients.

Cook on low for about 20 to 35 minutes. Serve with meals.

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Hyderabadi Biryani http://www.indscoop.com/hyderabadi-biryani/ http://www.indscoop.com/hyderabadi-biryani/#respond Tue, 24 Jul 2012 02:15:06 +0000 http://www.indiancookerychannel.com/?p=5002 […]]]>

INGREDIENTS

  • Basmati Rice 500 gms.
  • Mutton cut into small pieces 1kg.
  • Garam Masala 2 tsp.
  • Red chilies 6 nos.
  • Cashewnuts A handful
  • Onions (sliced fine and fried till crisp) 5 nos.
  • Cloves 2 nos.
  • Dalchini 2 pieces
  • Elaichi 3 nos.
  • Green chilies 6 nos.
  • Kothmir, chopped 1 small bunch
  • Pudina chopped 1 small bunch
  • Ginger Garlic paste 3 tsp.
  • Saffron (dissolved in ¾ cup milk) 2 pinches
  • Curd beaten 1 cup
  • Lime juice 2 nos.
  • Eggs boiled 4 nos.
  • Ghee /Oil 5 tbsp.
  • Salt to taste

METHOD

1. Grind the red chilies and cashewnuts to a fine paste.

2. To the mutton apply the ginger – garlic paste and beaten curd. Set aside.

3. Heat 4 tablespoons ghee and fry the red chili masala.

4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.

5. Keep frying till ghee separates. Add 1½ cups warm water.

Pressure cook till tender.

6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.

7. Add the rice and fry a little. Add the green chilies and salt to taste.

8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.

9. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.

10.Take a heavy bottlomed dekchi and line it with ghee.

11.Spread a layer of rice and cover it with half of the mutton.

Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.

12.Cover with rice, followed by a mutton layer. Finish with a

rice layer.

13.Sprinkle the rice with saffron milk and dot with ghee.

14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

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Egg Pulav http://www.indscoop.com/egg-pulav/ http://www.indscoop.com/egg-pulav/#respond Fri, 20 Jul 2012 17:15:19 +0000 http://www.indiancookerychannel.com/?p=4995 […]]]>

Ingredients

  • Basmati rice – 2 cups 
  • Eggs – 2 or 3
  • Ghee/ Butter/ Oil – 2 tblsp 
  • Cilantro [coriander leaves] – for garnish 
  • Onion – 1/4 (Sliced) 
  • Green Chillies – 5 (Slitted)
  • Tomato -1 small size (chopped)
  • Ginger Garlic Paste – (1 1/2 spoon) 
  • Whole garam masala – (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise) 
  • Salt – to taste
  • Water – 3 cups 

 

Method
1. Heat the ghee in a pan and splutter the whole garam masala. 
2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt.
3. Break the eggs and sauté it along with the above mixture.
4. Scramble the eggs until it is cooked and now add the water.
5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker. 
5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.

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Yogurt Chicken http://www.indscoop.com/yogurt-chicken/ http://www.indscoop.com/yogurt-chicken/#respond Mon, 16 Jul 2012 10:57:44 +0000 http://www.indiancookerychannel.com/?p=4987 […]]]> Ingredients

  1. 4 lb chicken pieces skinned – 3t
  2. 3 ea garlic cloves minced – 1 1/2 t soy sauce
  3. 1/2 t fine herbs – 1 1/2 t turmeric
  4. 1/4 t freshly ground pepper – 3/4 t ground ginger
  5. 3 c plain yogurt – 1/2 t cinnamon
  6. 2 ea onions finely chopped – 2 t ground cloves

Method
Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl.Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally.
Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan.Tent with foil and bake 30 minutes.
Remove foil, turn pieces and bake about 30 minutes longer or until
lightly browned, basting occasionally with marinade. Serve immediately.

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Egg Biriyani http://www.indscoop.com/egg-biriyani-2/ http://www.indscoop.com/egg-biriyani-2/#respond Mon, 04 Jun 2012 08:58:22 +0000 http://www.indiancookerychannel.com/?p=5020 […]]]>

Ingredients
Basmati Rice – 3 cups
Eggs – 4 + 3
(4 Hard Boiled eggs + 3 eggs scrambled)
Saffron – a pinch (soaked in 2 tblsp of milk)
Whole Garam Masala – (2″ cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf)Shahi Jeera – 1/2 tsp
Oil – 1 tblspSalt – as needed
Water – about 10 cups
Mint Leaves – handful
For Masala
Onion – 2 medium (chopped)
Tomatoes – 2 (chopped)
Ginger garlic Paste – 1 tblsp
Cilantro (Coriander Leaves) – handful (finely chopped)
Mint Leaves – handful (chopped)
Green Chillies – 3 or 4 (chopped/slit)
Yogurt – 4 tblsp
Lemon Juice – 2 tblsp
Ghee and/or Oil – 2 tblsp
Biriyani Masala – 1.5 tblsp
(You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder)
Salt – as needed

Method
1. Hard boil 4 eggs, peel it and cut it into half lengthwise.
2. Sprinkle a pinch of biriyani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
6. Preheat oven to 350 degree F.
For making masala
1. Heat ghee and oil in a pan and add the onions and green chillies. Saute till the onions turns brown.
2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
3. Add the tomatoes and cook till it gets mashed up.
4. Add the yogurt, biriyani masala and salt. Cook this till you get a nice masala and the oil separates from the masala.
5. Add lemon juice to the masala just before switching off.

Layering the Biriyani
The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.
1. Grease the bottom of the vessel/tray with some ghee or oil.
2. Spread half of the cooked rice at the bottom. This will be the first layer.
3. Pour the egg masala over the rice as the 2nd layer.
4. Put the scrambled layer over the masala followed by the remaining rice.
5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chopped cilantro and mint leaves.
6. Arrange the hard boiled eggs on the top.
7. Cover with an aluminum foil and seal all sides so that the steam wont be able to escape.
8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biriyani will fill the house.
9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

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Mixed Vegetable Rice http://www.indscoop.com/mixed-vegetable-rice/ http://www.indscoop.com/mixed-vegetable-rice/#respond Sat, 28 Apr 2012 03:54:59 +0000 http://www.indiancookerychannel.com/?p=4400 […]]]>

Hmm, I dint know what to cook for dinner yesterday as I didnt have enough veggies in my fridge to make any palya or curry. So thought of making some rice item, just gave it a shot. It came out really good. Give it a try and let me know how you liked it. Enjoy.
Servings: 2
Preparation time: 30 min
Ingredients:

  • 2 cups cooked white Rice
  • 1 Potato chopped
  • 1 Tomato chopped
  • 1 Carrot chopped
  • 1 Banana Pepper chopped
  • Some snow Peas
  • 8-10 Soya chunks
  • 1/2 tsp Mustard seeds
  • 3 tsp clarified Butter/ Ghee
  • Pinch of Hing/Asafoitida
  • Pinch of Turmeric powder
  • 3-4 Cardamum
  • 3-4 Cloves
  • 1 inch Cinnamon stick
  • 3/4 tsp Garam masala powder
  • salt to taste

Method:

  • Heat the Clarified Butter/Ghee in a pan, add the Mustard seeds, Cardamom, Cloves, Cinnamon stick, Hing and Turmeric powder.
  • Now add all chopped vegetables except Soya chunks. Add some salt. Cook until they become soft.
  • In the mean while microwave the Soya chunk in salt water for 2 min. Squeeze out the water and add to the cooked vegetables. Add Garam Masala powder. Mix well. You can add red Chili powder if you like spicy rice.
  • Now add the cooked Rice and salt to taste. Mix very well.
  • Serve with Raita of your taste.
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Eggless Black Berry Muffin http://www.indscoop.com/eggless-black-berry-muffin/ http://www.indscoop.com/eggless-black-berry-muffin/#respond Sat, 28 Apr 2012 03:01:49 +0000 http://www.indiancookerychannel.com/?p=4398 […]]]>

Blackberry Muffin

Ahh!! I finally learnt to make Muffins. I never knew making Muffins is so easy. I tried several times before but used to end up batter sticking to the cups. I think I used  more Milk before. But today, I used less milk and made the batter thicker ( slightly thinner than Chapathi dough). You can use Eggs if you are fine with that but never ever make the batter watery.  Give it a try. Enjoy.
Ingredients:

  • 1 cup All purpose flour ( used 225 ml cup)
  • 1/4 cup Sugar
  • 1/4 cup cooking Oil
  • 1 tbsp melted Butter
  • 1 tsp Baking powder
  • 1/4 cup Milk
  • 1 tbsp Vanilla extract
  • pinch of salt
  • 10-12 Black Berries

Other requirements:
Muffin Tray and paper Muffin cups

Method:

  • Take Milk and Sugar in a Bowl, mix well.
  • Add the remaining ingredients except Back Berries to the Milk-Sugar mixture.Mix very well and keep it aside for 5-10 min.
  • Now add Black Berries and mix.
  • In the mean while pre-heat the Oven at 400 F for 15 min.
  • Place paper Muffin cups in the Muffin tray and pour the batter( 3/4th of a cup, needs space to puff out).
  • Bake at 400 F for 25 min.( look for colour change).
  • Serve with a cup of Coffee or Tea.

Note: We can make 6 muffins out of 1 cup flour.

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Aloo Paalak/Spiced Potato and Spinach http://www.indscoop.com/aloo-paalakspiced-potato-and-spinach/ http://www.indscoop.com/aloo-paalakspiced-potato-and-spinach/#respond Fri, 27 Apr 2012 03:11:01 +0000 http://www.indiancookerychannel.com/?p=4384 […]]]> Ingredients:

  • 1 bunch Paalak/Spinach
  • 3 Potatoes cut into small cubes
  • 2 medium Onion finaly chopped
  • 2 large Tomatoes finely chopped
  • Pinch of Termeric powder
  • 4-5 tsp Oil
  • 1 tsp Ginger-Garlic paste
  • 1 tsp chopped green Chillies
  • 1 tsp Jeera/Cumin seeds
  • 3/4 tsp Coriender powder
  • 3/4 tsp Cumin poweder
  • 1 tsp Red chilli powder
  • 1 tsp Kasoori Methi(dried Fenugreek leaves)
  • salt to taste.

Method:

  • Boil 1-2 ltrs of water in a large pan,add washed Paalak and boil for 10 min at medium flame, cool and grind.
  • Heat 4 tsp of oil in heavy bottom pan and add the Cumin seeds,Ginger-Garlic paste,Termeric powder saute for 30-40 seconds then add the finly chopped Onions, add little salt.Saute for 2-3 min or untill onion turns slightly brown.
  • Then add finly chopped Tomatoes, Coriender powder, Cumin powder and Red chilli powder. Cook for 5 mins.
  • Then add the chopped Green chillies and Kasoori Methi.
  • Then add ground Paalak, cook till the Oil separates out.
  • In the mean while fry the Potato cubes in a pan with some oil( 90% cooked)
  • Once the Oil seaparates out from the gravy add Potato cubes and salt to taste. Cook for 5-6 min.
  • Serve with Chapathi, Rotti, Pulka or Naan.
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Potato- Peas Curry http://www.indscoop.com/potato-peas-curry/ http://www.indscoop.com/potato-peas-curry/#respond Fri, 27 Apr 2012 02:39:28 +0000 http://www.indiancookerychannel.com/?p=4382 […]]]>

This is a very easy and simple recipe and it goes very well with Idli. Try it out , enjoy.

Ingredients:

  • 3 Potatos ( pressure cooked-3 whistles)
  • 1 medium Onion chopped
  • 2 Green Chilies chopped ( to taste)
  • 1/2 cup frozen or fresh green Peas
  • pinch of hing
  • pinch of Turmeric  powder
  • 1 spring Curry leaves
  • 1 tsp Mustard seeds
  • Salt to taste
  • 2 tsp Lemon juice

Method:

  • Peel the pressure cooked Potatoes and mash them.
  • Heat the Oil in a Pan or vessel, add mustard seeds, once they splutter add green Chili, Curry leaves,Hing and Turmeric. Saute for 30 sec.
  • Now add Onion and green peas. Saute for 3 min.
  • Then add the mashed Potato, mix well. Add one and a half  cup of water ( as per your consistency). 
  • Add salt to taste. Boil for 5 min.
  • Finely add the Lemon juice and Coriander leaves if you like.
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Orange Delight http://www.indscoop.com/orange-delight/ http://www.indscoop.com/orange-delight/#respond Thu, 19 Apr 2012 07:48:56 +0000 http://www.indiancookerychannel.com/?p=4307 […]]]>

Ingredients:

  • 1/2 cup plain nonfat yogurt
  • 1 tablespoon frozen (partially thawed) orange juice concentrate
  • 2 large oranges — peeled and sectioned
  • 2 tablespoons semisweet chocolate chips
  • 1 teaspoon shortening

Method:

  • Mix yogurt and orange juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates.
  • Arrange orange sections on yogurt mixture.
  • Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted.
  • Carefully drizzle chocolate in thin lines over oranges.
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Fried Mushrooms http://www.indscoop.com/fried-mushrooms/ http://www.indscoop.com/fried-mushrooms/#respond Thu, 19 Apr 2012 07:34:01 +0000 http://www.indiancookerychannel.com/?p=4305 […]]]>

Ingredients:

  • Mushrooms
  • 2 eggs
  • 1/4 c. milk
  • half cup soya sauce
  • 1 tbsp veniger
  • Salt to taste
  • Flour
  • Cracker crumbs, ground fine.

Method:

  • Mix eggs,veniger, soya sauce, milk and salt.
  • Dip mushrooms in eggs, roll in flour, dip in eggs. Roll in crumbs.
  • Deep fry until brown and crusty.
  • Serve with white horseradish sauce or ketchup.
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PANEER PARANTHA http://www.indscoop.com/paneer-parantha/ http://www.indscoop.com/paneer-parantha/#respond Wed, 18 Apr 2012 08:15:50 +0000 http://www.indiancookerychannel.com/?p=4285 […]]]> PANEER PARANTHA

Ingredients :

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method :

  • Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
  • In a bowl mix all the stuffing ingredients.
  • Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
  • Cook on a pre-heated Tawa (flat griddle plate).
  • Turn it and pour half tablespoon oil or butter.
  • Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
  • Cook on a low heat till golden brown.
  • Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

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ALOO PARATHA (Aloo Ka Paratha) http://www.indscoop.com/aloo-paratha-aloo-ka-paratha/ http://www.indscoop.com/aloo-paratha-aloo-ka-paratha/#respond Wed, 18 Apr 2012 07:57:52 +0000 http://www.indiancookerychannel.com/?p=4279 […]]]> image

Ingredients:

Stuffing:


2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Method:

  • For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
  • Mash the potatoes.
  • Add all the stuffing items to mashed potatoes and mix it properly.
  • Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
  • Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
  • When top side is done change the side and keep a check (till properly baked)
  • Spread butter over it. Serve aloo paratha hot with yogurt (curd).
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Kadai Chicken http://www.indscoop.com/kadai-chicken/ http://www.indscoop.com/kadai-chicken/#respond Mon, 06 Dec 2010 16:25:36 +0000 http://www.indiancookerychannel.com/kadai-chicken […]]]>

Ingredients

Chicken – 1 kg
Onion – 4-5nos
Tomato – 3nos(make it puree)
Green Chilly – 10nos
Ginger – 1 piece
Garlic – 1 bulb
Coriander powder  – 1 tsp
Kashmiri Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Salt – As required
Oil – 1 desert spoon
Coriander leaves for garnishing.

Method
1.Heat oil in a kadai .
2.Add chopped onion, green chilly and sauté until golden brown .
3.Add ginger, garlic paste and sauté for 2 minutes.
4.Add coriander powder, kashmiri chilly powder, turmeric powder, garam masala, salt and sauté well.
5.Add tomato puree and sauté until gravy becomes thick.
6.Add chicken pieces and little water and mix well.
7.Cook for 15-20 minutes on low flame.
8.Garnish with Coriander leaves.

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Palak Paneer http://www.indscoop.com/palak-paneer/ http://www.indscoop.com/palak-paneer/#respond Thu, 02 Dec 2010 04:28:59 +0000 http://www.indiancookerychannel.com/palak-paneer […]]]>

Ingredients

  • spinach (fresh and cleaned) -3 bunches 
  • paneer-100 gms
  • onion -1no
  • butter-3 tbs
  • bay leaves –3 -4no
  • cumin seeds–1 tsp
  • black pepper powder–¼ tsp
  • ginger-garlic paste-¾ tsp
  • green chili paste-½ teaspoon
  • garam masala powder-1 tsp
  • vegetable oil   -2 tbsp

Method

  1. Mix the ginger-garlic paste, green chili paste and some water with spinach.
  2. Put the mixture in a pressure cooker, steaming it for about 7-8 minutes
  3. Blend the mixture in a blender to make an even thick spinach paste.
  4. Cut the paneer into small cubes.
  5. Heat oil in a pan and then deep fry the paneer cubes till it is light brown.
  6. In a cooking pan heat the butter and fry the bay leaves and cumin seeds. Add the chopped onion.
  7. Add salt, black pepper powder, garam masala.
  8. Add the fried paneer cubes and cooked spinach.
  9. Serve hot with rice or chapathi.
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Prawns Biriyani http://www.indscoop.com/prawns-biriyani/ http://www.indscoop.com/prawns-biriyani/#respond Thu, 02 Dec 2010 04:23:15 +0000 http://www.indiancookerychannel.com/prawns-biriyani […]]]>

Ingredients:

Prawn – 450 gms
Basmati Rice -2 cups
Green Chili – 6no
Ginger-Garlic Paste – 2 tbsp
Cumin Seed Powder – 1/2 tsp
Coriander Powder -1 tsp
Turmeric Powder – 1 tsp
Garam Masala Powder– 1/2 tsp 
Onion (finely sliced) -1 cup
Tomato (chopped) – 1/2 no
Cooking Oil – 4 tbsp
Ghee – 1 tbsp
Salt to taste
Water -3 tbsp
Coconut Milk-2 tbsp

Method:

wash the rice and soak it in water for 30 min.
Drain and cook the rice normally in a rice cooker.
Add a dash of ghee while cooking the rice.
Make a fine paste of green chili,  garlic, ginger and 3 tbsp water. Keep it aside.
Clean & devein the prawns.
Marinate them with 1/2 tsp turmeric powder and 1/2 tsp salt.
Heat oil in a pan and fry the prawns lightly for 3 minutes and keep it aside.
In the same oil add the sliced onion and fry till light golden brown.
Add the wet paste, and fry in medium heat for 5 minutes.
Add rest of the spices and tomatoes and fry in medium heat till oil starts leaving the side of the pan.
Add the fried prawns and fry for 5 to 10 minutes. Add little water if necessary. Add the coconut milk.
Now grease the serving dish with little bit of ghee and put a layer of rice.
Put a layer of prawn over it and then again rice.
Garnish it with fried onions .

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Prawns Fry http://www.indscoop.com/prawns-fry/ http://www.indscoop.com/prawns-fry/#respond Thu, 02 Dec 2010 04:22:32 +0000 http://www.indiancookerychannel.com/prawns-fry […]]]>

Ingredients:

Prawns – 1/4 kg
Onion – 1 cup
Tomato chopped – 3/4 cup
Ginger – 1 inch
Garlic cloves – 7
Turmeric powder – 3/4 tsp
Red Chilly Powder – 1 1/2 tsp
Aniseed – 3/4 tsp
Curry Leaves – few
Oil – 3 tsp
Salt – as required

Method:

  1. Clean the prawns. Grind the ginger, garlic and aniseed to a fine paste.
  2. In a heavy bottom Kadai, add oil and heat it.
  3. Add the ginger-garlic paste and fry for a minute.
  4. Add tomato, onion, chilly powder, turmeric powder and salt. Fry this for 4 minutes.
  5. Add the prawns and cook till the prawns become tender.
  6. Then add curry leaves and fry it well.
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