MK Subji 1

MK Subji 1

Kaancha kolar kofta

Kaancha kolar kofta

cumin seeds 1/2 tsp. ginger garlic paste 1tsp. green chili 4 (chopped) / red chili powder- 1/2 tspn. sugar 1 tsp. Potato 1 (1” cubed and fried). cumin seeds 1/2 tsp (for tampering). ginger garlic paste 1tsp. coriander powder 1 & 1/2 tsp. cumin powder 1tsp. tomato 1 (medium ) seeded and pureed. turmeric powder 1/2 tsp. red chili powder 1tsp. milk 1/2 cup. cinnamon 1” stick. bay leaf 1. sugar 1/2 tsp. ghee 1tsp. Add 1/2 tsp sugar and salt(to taste). Add cardamom,cinnamon,cloves paste,1tsp ghee to your curry. 1 tsp oil to fry. 1/2 tsp cumin powder 1tsp. 1/2 tsp red chili powder 1tsp. 1/2 cup cinnamon 1” stick. bay leaf 1. 1/2 tsp ghee 1tsp
Sookha Kala chana Recipe, How to make Sookha Kala Chana

Sookha Kala chana Recipe, How to make Sookha Kala Chana

1. 1. 1. 1 tsp. 1/4 tsp. 1/2 tsp. 1. 1/4 tsp. 1. 1 inch. 1/4 cup. Now add the soaked chana in the pressure cooker and add salt and water (approx 1. Add all the powdered spices in 1/4 cup water and mix well. (not more then 1 cup). 1. 1 tsp. 1/4 tsp. 1/2 tsp. 1. 1/4 tsp. 1. 1 inch. 1/4 cup
Kala Chana Bhuna

Kala Chana Bhuna

1c Cooked black chickpeas(Chana dal). 1large Potato. 1large Onion. 1 Tomato. 1tsp Ginger garlic paste. 1/4tsp Turmeric powder. 1/2tsp Red chilly powder. 1/2tsp Cumin powder. 1/2 tps Garam masala powder. 1. 10. 11. 12. 13. 14. 1c Cooked black chickpeas(Chana dal). 1large Potato. 1large Onion. 1 Tomato 2 or 3 Green chillies. 1tsp Ginger garlic paste. 1/4tsp Turmeric powder. 1/2tsp Red chilly powder. 1/2tsp Cumin powder. 1/2 tps Garam masala powder
Chettinad Pulav | Flavourful Rice Recipe from Chettinadu

Chettinad Pulav | Flavourful Rice Recipe from Chettinadu

First of all let me wish you all a very Happy and Healthy 2018. Thank you all for the love and support to my blog in 2017 and hope you will share the same love if not more in this New Year. 1 cup = 250 ml cup. 1 onion ( thinly sliced). 1/4 cup fresh peas ( shelled). 5-6 beans ( cut into 1 " pieces). 1 small carrot ( peeled and cut into 1 " pieces). 1 small potato ( peeled and cut into 1" pieces). 1/4 teaspoon turmeric powder. 1/2 teaspoon red chilli powder ( adjust). 1 teaspoon coriander powder /dhania powder. 1/2 cup fresh coriander leaves/cilantro ( roughly chopped). 1/2 " ginger piece ( you add a little more if you like the taste of ginger). 10 shallots/sambar onion. 1 medium size onion. 1/4 cup ghee/clarified butter ( if vegan, use coconut oil or oil of your choice). 1 bay leaf. 1/2 " cinnamon piece. 1/4 teaspoon nutmeg powder ( you can grate nutmeg just before making the pulav for best taste). 1/2 teaspoon ghee. 1. Heat a heavy bottom vessel or pressure cooker with 1/2 teaspoon of ghee and toast the cashew nuts till they are light brown. Add extra 1/2 cup water. 10. 11. 12. 1 onion. 1/4 cup fresh peas ( shelled). 1 small carrot. 1 small potato. 1/4 teaspoon turmeric powder. 1/2 teaspoon red chilli powder. 1 teaspoon coriander powder. 1/2 cup fresh coriander leaves. 1 medium size onion. 1/4 cup ghee. 1 bay leaf. 1/4 teaspoon nutmeg. 1/2 teaspoon ghee. 11
How To Make Parwal Ki Bhujiya

How To Make Parwal Ki Bhujiya

1/2 tsp. 1/3 tsp. 1 tsp. 1/3 tsp. 1 tsp. 1/2 tsp. Saute for 1-2 minutes on low heat so it become crisp. 1/2 tsp. 1/3 tsp. 1 tsp. 1/3 tsp. 1 tsp. 1/2 tsp
Kadappa | Kadapa | Tanjore Special Side dish for Idly and Dosa | Easy Side Dish recipes

Kadappa | Kadapa | Tanjore Special Side dish for Idly and Dosa | Easy Side Dish recipes

15 mins | Cook time. 15 mins | Serves. 2 cloves, 1/2 “ cinnamon, 1 Bay leaf. Green chillies – 2 nos (I used 1 green chilly and 1 red chilly). Pearl Onions – 1215 nos (peeled and quartered). oil – 1 tsp, mustard seeds, curry leaves, 1 tsp Urad dal. Fennel Seeds / Saunf – 1 tsp. After 1 min, add the pearl onions and  sauté till they turn translucent (about 2-3. 2 cloves, 1/2 “ cinnamon, 1 Bay leaf. 1 tsp Urad dal
Halwa Poori & Chanay Bhaaji| Traditional Pakistani- Indian Breakfast

Halwa Poori & Chanay Bhaaji| Traditional Pakistani- Indian Breakfast

Plain flour (maida) 1 cupWhole wheat Flour (aata) 1/4 cup. Salt 1/2 tspOil 11/2 tbspWater (Luke warm) As required. This recipe will make about 10-15 balls. White Chickpeas (chanay) 1 cup boiled. Oil 1 wooden spoon (doi). Onions 1 big (grinded). Garlic Paste 1/2 tsp. Ginger Paste 1/2 tsp. Red Chili powder 1 tsp. Turmeric Powder 1/4 tsp. Red Chili Flakes 1/2 tsp. Salt 1/2 tsp. Cumin Seeds (Zeera) 1 tsp. Nigella Seeds (Kilonji) 1/2 tsp. Mustard Seeds (Rai) 1/2 tsp. Lemon Juice 1 tsp. Garam Masala 1/2 tsp. Potatoes 1 big (peeled, cubed)Water 1 & 1/2 cup. Now add water in it, let it boil & then keep the lid covered for 15-20 minutes on low heat. The oil will come on top after 15 minutes, little bit gravy will be left as shown in pic. Fine Semolina (sooji) 1 Cup. Sugar 1 Cup. For making halwa, take 1 cup of sugar & 1 cup of semolina - both equal in quantity (That's what I love about the recipe lol ). ) 1 cup boiled. 1 wooden spoon (doi). 1/2 tsp Potatoes. 1 cup of sugar. 1 cup of semolina
Community Kitchens: Shengole

Community Kitchens: Shengole

Friday, June 8th, 2018. 1/2 cup Jawar flour. 1/2 cup Wheat flour. 1 tbsp Besan. 1/4 tsp Ajwain / Carom seeds. 1/4 tsp Turmeric powder. 1 tbsp Garlic green chili paste (7~8 garlic cloves and 1-2 green chillies). 1 tbsp Oil. 1 tsp Garlic paste. 1 tbsp Goda masala. 1 tbsp Red chili powder. 1 big glass Water. Transfer the dough into a bowl, cover and let it rest for about 10 minutes. Stir the gravy with the shengolya gently, cover and cook on medium heat for about 15-20 minutes. Related 1/2 cup Jawar flour. 1/2 cup Wheat flour. 1 tbsp Besan. 1/4 tsp Ajwain. 1/4 tsp Turmeric powder. 1 tbsp Garlic. 1-2 green chillies. 1 tbsp Oil. 1 tsp Garlic paste. 1 tbsp Goda masala. 1 tbsp Red chili powder. 1 big glass Water
Chettinad Kosumalli - Brinjal gravy sidedish for Idli or Dosa.

Chettinad Kosumalli - Brinjal gravy sidedish for Idli or Dosa.

Potato - 1 no( optional). Onion small sized( sliced) - 1 no. Tomato small sized( chopped)- 1 no. Turmeric powder - 1/4 tsp. Tamarind paste - 1 tsp. Urad dal - 1 tsp. Mustard seeds - 1/2 tsp. 1. In a pressure pan or cooker, add chopped potato, chopped Brinjal, sliced onion, chopped tomato, tamarind paste and 1/2 cup water. Pressure cook for 10 mins until brinjal and potato mixture becomes mushy. 1. 1
Rajasthani Palak/Spinach ke Gatte ki Sabzi

Rajasthani Palak/Spinach ke Gatte ki Sabzi

Besan 1 cup ( Gram Flour). Red chili powder 11/2 tspn. Turmeric powder - 1/2 tspn. Coriander powder - 1 tspn. Oil 1 tspn + 1 tspn. Spinach - chopped 1/2 cup
Lehsuni Methi Paneer(Indian Cottage Cheese Cooked in Chopped garlic and Dry Fenugreek leaves gravy)

Lehsuni Methi Paneer(Indian Cottage Cheese Cooked in Chopped garlic and Dry Fenugreek leaves gravy)

Cooking Time-10 Minutes. Paneer-100grams. 1 tablespoon kasuri methi or dry fenugreek leaves. Curd or yogurt-1teaspoon. Ginger -1 inch piece. Garam masala powder-1teasooon. Butter-1teasooon. Coriander leaves-1/4cup(chopped). Soak cashew nuts or kajus in a bowl of water for 1hour then drain the water and grind cashew to make a smooth paste adding little water. Mix and stir properly,add 1/4cup warm water. 10 Minutes Servings. 1 tablespoon kasuri methi or dry fenugreek leaves. 1 inch piece. 8 cloves +8 cloves Garam masala powder-1teasooon
bharwa baingan masala with gravy, stuffed brinjal curry with coconut - gutti vankaya karam kura

bharwa baingan masala with gravy, stuffed brinjal curry with coconut - gutti vankaya karam kura

1. Freshly diced coconut pieces - 1 n 1/2 cup3. Onion - 15. Tamarind - 1 gooseberry sized9. Mustard Seeds - 1tsp10. Cumin Seeds - 1tsp11. Hing - 1/2tsp12. Turmeric Powder - 1/2tsp13. Red Chilli Powder - 2 tsps14. Salt - To taste15. Sugar - 2 tsps (Optional)16. Oil - 4 to 5 tbsps17. Water - 1/2 cup. 1. This sound is only because of the plate containg water10. By doing this, moisture gets generated inside the pan and with that moisture brinjals get cooked nicely11. Keep stirring in between till brinjals become soft and properly cooked from inside12. 13. Cover and cook till raw smell of coconut leaves and till oil floats on top of the gravy14. 15. 13. 16. 17. Water - 1/2 cup
Shorshe Beguner Jhal - Eggplant in mustard gravy - An authentic Bengali dish

Shorshe Beguner Jhal - Eggplant in mustard gravy - An authentic Bengali dish

dietary fiber, vitamin B1 and copper. - 15 min. 1 medium Brinjal / Egg plant. 1 tsp Kalonji / Nigella seeds. 1 tsp Kashmiri Red Chili powder (optional). 4 tbsp + 1 tsp mustard oil ( This is authentic. Rub with 1 tsp turmeric powder and salt. 15 minutes. Turn the burner off and sprinkle 1 tsp mustard oil on. 1 medium Brinjal. 1 tsp Kalonji / Nigella seeds
Steamed rice balls in pumpkin, poppy seed gravy

Steamed rice balls in pumpkin, poppy seed gravy

Ganesh Chaturthi is a 10-day-long festival every year. Steamed rice balls in pumpkin, coconut gravy Save Print Prep time 30 Mins Cook time 30 Mins Total time 1 hour Author. 5 Ingredients For rice flour 1 cup rice For gravy ½ cup cooked pumpkin or sweet potato puree ½ cup Milk (vegans use coconut milk) ¼ to ½ cup Powdered Jaggery ½ tsp Cardamom Powder ¼ cup freshly ground poppy seeds powder. (Substitute with coconut if you don't have) 1 tsp Ghee (vegans can use coconut oil) Instructions One to three days before. Wash rice for 1-2 hours. Dry for 1-2 hours depending on heat. If stored in a tight container, since it has moisture, fungus will develop in 1-2 days. For rice balls Take 1 cup of water. Then add the dough balls to the gravy and cook for 8 - 10 minutes. 1 hour Author. 1 cup rice For gravy ½ cup cooked pumpkin or sweet potato puree ½ cup Milk (vegans use coconut milk) ¼ to ½ cup Powdered Jaggery ½ tsp Cardamom Powder ¼ cup freshly ground poppy seeds powder. (Substitute with coconut if you don't have) 1 tsp Ghee (vegans can use coconut oil) Instructions One to three days before. Wash rice for 1-2 hours Then drain water, and spread on a towel to dry. Dry for 1-2 hours depending on heat. If stored in a tight container, since it has moisture, fungus will develop in 1-2 days On the day of Ganesh Chaturthi, for pumpkin gravy Add water to a pot or pressure cooker. For rice balls Take 1 cup of water. Switch off the flame and set aside for 5 minutes Then add the dough balls to the gravy and cook for 8 - 10 minutes Serve hot
Palak Aur Makhana Ki Sabzi

Palak Aur Makhana Ki Sabzi

You can roast it in very little ghee and make a delicious crisp snack which can also be used during fasting- Roasted Phool Makhana Namkin and an easy creamy and delicious Phool Makhana Kheer can be enjoyed any time
Kaju Makhana Masala/Cashew, Lotus Seeds Masala

Kaju Makhana Masala/Cashew, Lotus Seeds Masala

1no Bay leaves. 1inch Cinnamon. 1no Black Cardamom. 1/2inch Ginger (grated). 1tsp Red chilly powder. 1/4tsp Garam masala. 1cup Milk. 1tsp Kasuri Methi. 1cup Lotus seeds/Makhana/Phool Makhana. 1no Bay leaves. 1inch Cinnamon. 1no Black Cardamom. 1/2inch Ginger (grated). 1tsp Red chilly powder. 1/4tsp Garam masala. 1cup Milk. 1tsp Kasuri Methi. 1cup Lotus seeds/Makhana/Phool Makhana
Hyderabadi Baingan

Hyderabadi Baingan

Turmeric Powder – 1/2 tsp. Red Chili Powder – 1/2 tsp. Mustard seeds – 1/2 tsp. Fenugreek seeds – 1/4 tsp. Onion – 1 finelychopped. Jaggery – 1/2tsp. Water – 1 cup. Onion -1 sliced. Cumin Seeds-1 tsp. Ginger Garlic paste – 1 Tbsp. Turmeric powder – 1/4 tsp. Tomato – 1 chopped. Coriander Powder -1 tsp. Kashmiri red chili powder – 1tsp. Garam masala powder – 1/2 tsp. Oil – 1 Tbsp. White Sesame seeds – 1STbsp. Peanuts – 1 Tbsp. Poppy seeds – 1 tsp. Kashmiri red chili powder -1 tsp. Baingan Masala, Brinjal Masala, Hyderabadi Baingan, Hyderabadi Brinjal, Hyderabadi Eggplant 1 sliced Cumin Seeds-1 tsp Ginger Garlic paste – 1 Tbsp. 1 tsp Kashmiri red chili powder. 1 tsp Whole Red Chilli