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Desi Pizza Recipe

Ingredients for Desi Pizza

  • Desi Pizza Recipe
    Desi Pizza Recipe

    1 quantity  Pizza Dough  or pizza mix made according to manufacturers instructions.

  • 1 cup Chicken or Minced Meat
  • 1 cup Cheddar Cheese (shredded)
  • ½ cup Green Onion (chopped)
  • 2 Hard Boiled Eggs (peeled then sliced or crumbled)
  • 2 Tomatoes (chopped)
  • 1 Green Chilli (chopped)
  • ½ cup Olives (sliced)
  • ½ cup White Button Mushrooms (sliced)
  • 1 tbsp. Fresh Ginger (Adrak) (chopped)
  • ½ bunch Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
  • ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
  • Salt (to taste)
  • 1 tbsp. Cooking Oil

How to make Desi Pizza Recipe

  • Saute meat in oil until it is cooked and tender. Add all ingredients except the cheddar cheese. Stir fry for a few minutes. Top the Pizza Dough with this mixture. Top with cheddar cheese.
  • Bake for about 20 minutes or until cheese melts and base is well done.
  • Serve Hot with your favorite sauce, chutney, or with Raita

Rajasthani Kadhi & Pakora Recipe

Ingredients for Rajasthani Kadhi

Rajasthani Kadhi RecipeFor the kadhi

  • 4 cups curds (dahi), beaten
  • 2 tbsp besan (Bengal gram flour)
  • 1/4 tsp turmeric powder (haldi)
  • salt to taste

For the pakodis

  • 1 cup besan (Bengal gram flour)
  • 2 tbsp chopped coriander (dhania)
  • 1/4 tsp turmeric powder (haldi)
  • a pinch of baking soda
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies, finely chopped
  • salt to taste
  • oil for deep-frying

For the tempering

  • 12 mm. (1/2″) stick cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 2 whole dry kashmiri red chillies
  • 1/2 tsp fennel seeds (saunf)
  • 1/2 tsp coriander (dhania) seeds
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp fenugreek (methi) seeds
  • 2 tsp grated ginger (adrak)
  • 4 to 6 curry leaves (kadi patta)
  • 1/2 tsp chilli powder
  • 2 tbsp oil

How to make Rajasthani Kadhi Pakora

For the pakodis

  • Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
  • Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
  • Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

  • Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
  • Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
  • Simmer for 10 to 12 minutes.
  • Add the pakodis to the hot kadhi and mix well. Serve hot.

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves 4

Kaalan (Kerala Style) Karhi Recipe

Kaalan Karhi Ingredients

Kaalan (Kerala Style) Karhi Recipe

  • 1 large cucumber skinned and seeded and cut into large cubes
  • (substitute with plantain/yam/mango/pineapple)
  • 3 small Thai green chilies slit
  • 1/4 tsp red chilli powder
  • 1/4 tspturmeric powder
  • salt to taste
  • 3 cups yogurt stirred well
  • To Grind
  • 3/4 cup grated coconut (fresh/frozen available in Indian grocery stores)
  • 1/4 tsp cumin seeds
  • For Seasoning
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 3 whole dry red chilies
  • a few curry leaves

How to make Kaalan (Kerala Style) Karhi Recipe

  • Grind the coconut and cumin seeds with just enough water to make a really smooth paste.
  • Cook the vegetables with the green chilies, red chili and turmeric powders, salt and a cup of water in a large saucepan till the vegetables are tender.
  • Add the ground coconut paste to the saucepan and bring to a boil. Reduce the heat and cook for two minutes. Stir in the yogurt and mix well. Cook on low heat till the liquid is heated through, but do not let it boil otherwise the yogurt will curdle. Remove from the heat.
  • In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown. Pour this over the curry and mix well.
  • This karhi keeps well in the refrigerator for couple of days. Do not reheat, just bring it back to room temperature before serving with warm rice.

Punjabi Karhi Recipe

Ingredients for Punjabi Karhi

Punjabi Karhi Recipe

  • 1 cup Gram flour
  • 1/4 cup Chopped onion
  • 1/4 cup Chopped potato
  • 1 tsp Ajwain..
  • 1 tsp Red chili powder.
  • 1 tsp Chopped ginger.
  • 1/2 tsp Baking powder.
  • Oil for deep frying
  • Salt As per taste
  • 1 cup Kadhi Curd (yogurt)
  • 1/4 cup Gram flour
  • 2 no. Dry red chili whole
  • 1 tsp Turmeric powder.
  • A pinch Asafetida
  • 1 tsp Fenugreek seeds.
  • 2 tbsp Oil.
  • Salt As per taste

How to make Punjabi Karhi

  • Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
  • Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
  • Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
  • Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
  • Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
  • Serve punjabi kadhi hot with steamed rice.