Home » Archives for recipe
Ingredients:
- 3 cups of almonds
- 6 tbsp milk
- 4 tbsp ghee
- Little saffron
- 1/4 tsp yellow food color
- 3 cup sugar
- 1 tsp cardamom powder
Method:
- Soak the almonds in warm water for 1 hour. Remove the skin.
- Put almonds in blender with a milk. Blend them in a rough paste.
- Heat 2 tbsp oil in a non stick pan. Add almond mixture in it and sugar. Stir continually on low flame. Don’t even stop for minute, otherwise it will burn.
- Add saffron, cardamom powder and yellow color in it.
- When it starts boiling then add 2tbsp more ghee. Cook for at least 25-30 minutes. Remove from heat when halwa is not sticking with pan anymore.
- Garnish it with almonds.
Tags:
Almond Fudge,
Almond Halwa,
Badam Ka Halwa,
recipe
Ingredients:
- 225 gms Khoya
- 225 gms coconut (dry and ground)
- 1 tsp cardamom seeds (ground)
- 1 tbsp ghee
- 2 1/2 cups sugar
- 2 cups water
- 1/2 tsp almonds (grated)
- 1/2 tsp pistachios (grated)
Method:
- Mix khoya and coconut and fry them lightly with ghee on a low heat.
- Add cardamom and mix well.
- Prepare one-string syrup by dissolving sugar in the water.
- Now stir the coconut mixture into the syrup.
- Grease the plate and spread the grated nuts on it.
- Spread the prepared evenly over the plate and allow it to cool.
- Now with the knife, cut it into desired shapes.
- Turn them over so that nuts covered part appears on the top.
- Nariyal ki burfi is ready to be served.
Tags:
coconut burfi,
mix,
nariyal ki burfi,
recipe
Ingredients
- 2 Egg Yolks
- 210ml / 7fl.oz. Cold Water
- 100g / 4oz Plain Flour
- 4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips
- 3 teasp Cornflour
- Oil for deep frying
Method:
- Preheat the deep fat fryer to 190ºC, 375ºF.
- In a mixing bowl, whisk together the egg yolks and the cold water.
- Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.
- Coat the chicken strips in cornflour, removing any excess.
- Dip the flour-coated chicken pieces in the batter and deep fry for 2 – 3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately with a sweet and sour sauce.
Tags:
chicken,
chicken tempura,
egg,
Japanese chicken tempura,
recipe
Ingredients:
- 2 lbs. Mutton 2 medium Onions
- 2 large Potatoes
- 5 Green Chilies, chopped
- 10 cloves Garlic
- 1 Tablespoon Ginger, chopped
- 1/2 Tablespoon Fennel seeds
- 1 Tablespoon Pepper, powdered
- 1/2 cup coconut milk
- 4 green Cardamoms, chopped
- Few Curry leaves
- 3 inches Cinnamon stick
- 1 Tablespoon Vinegar
- 2 Tablespoons refined Flour
- 1/2 cup cooking Oil
- Salt to taste
Method:
- Peel and chop the onions into thin slices.
- Peel and chop the potatoes. Heat oil in a pan, add all the spices and masalas and sauté\’ for 3-4 minutes. When done, remove and keep aside. In the same oil, add flour and sauté\’ for 3-4 minutes. Add the meat and sauté\’ for another 5 minutes.
- Add vinegar, salt, pepper and milk.
- Cover and cook on a low flame, stirring occasionally, till the meat is half done.
- Add the potatoes and the fried masala. Check for salt.
- Add little water if necessary. Cover and simmer till the gravy has reduced to half.
- Add the thick coconut milk and simmer for 5 minutes. Do not boil. Serve hot with rice.
Tags:
mutton stew,
recipe
Ingredients:
- 1 pound ground beef
- 5 potatoes, diced
- 1 small onion, diced
- 1 cup cheddar cheese, shredded
- 1 can creamed corn
- Butter
- Pepper
- Salt
Method:
- Boil potatoes until they become tender.Drain and mash them. Add salt and pepper to taste.
- Preheat the oven to 350F.
- Add ground beef and onion to skillet until the color of the beef changes to brown.
- Drain, and then transfer to casserole dish and spread evenly.
- Spread the canned corn on top of the beef and potatoes over corn. Spread cheese and butter over potatoes.
- Bake for 30 minutes.
Tags:
add,
beef pie,
recipe,
spread