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A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish. Some recipes will note how long the dish will keep and its suitability for freezing. Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given. Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish. Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.
Ingredients
01. Potatoes peeled 18-20 small 02. Oil for deep frying 03. Kashmiri Red Chillies ground 5-6 04. Yogurt 2 cups 05. Green Cardamom Powder 1/2 teaspoon 06. Dry ginger powder (soonth) 1 teaspoon 07. Fennel Seed (saunf) powder 2 tablespoons 08. Mustard Oil 1/4 cup 09. Cloves Powder a generous pinch 10. Asafoetida a pinch 11. Salt to taste 12. Roasted Cumin Powder 1/2 teaspoon 13. Garam masala powder 1/2 teaspoon
Preparation
Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.
Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside.
Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder.
Heat the mustard oil in a pan. Add the clove powder and asafoetida.
Add half a cup of water and salt to taste and bring the mixture to a boil.
Stir in the yogurt mixture and bring the mixtuer to a boil.
Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
Serve hot, garnished with roasted cumin powder and garam masala powder.
PIZZA SANDWICH
Ingredients
01. Burger buns 2 02. Olive oil 2 teaspoon 03. Pizza sauce 4 teaspoon 04. Mozarella cheese, grated 3 tablespoon 05. Black pepper powder 1/2 teaspoon 06. Basil Leaves a few 07. Lettuce Leaves a few
Preparation
Slit the buns, brush them with a little olive oil and place them on a heated griller. Close the lid and grill till light golden.Spread some pizza sauce over two of the halves. Sprinkle one and half tablespoons mozzarella cheese over each. Sprinkle pepper powder and place some basil leaves and lettuce leaves on top. Spread some pizza sauce over the remaining two halves and cover the earlier halves with them. Grill again.
Pack in aluminium foil and give for lunch.
Ingredients
01. Pomfret 400Grams each 2 1/2 inch thick slices 02. Salt to taste 03. Turmeric Powder 1 teaspoon 04. Coriander seeds 1 tablespoon 05. Cumin seeds 1 teaspoon 06. Scraped coconut 1 cup 07. Dry red chillies 8-10 08. Ginger chhopped piece 1 inch piece 09. Garlic 8-10 clove 10. Clove 5 11. Cinnamon 2 inch piece 12. Vinegar 1 1/2 tablespoon 13. Olive Oil 3 tablespoon 14. Onion chopped 2 medium 15. Green chilli slit 4-5 16. Tamarind pulp 1 1/2 tablespoons
Preparation
Marinate the fish with salt and turmeric powder.
Dry roast coriander seeds and cumin seeds. To make the masala grind coconut, whole red chillies, coriander seeds, cumin seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat olive oil in a pan.
Add onion and sauté till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously.
Add three cups of water and bring the gravy to a boil. Add green chillies and stir.
Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt.
Stir gently and cook on low heat for five minutes.
Serve hot with steamed rice.
Ingredients
01. Bhavanagri green chillies, slit 4 02. Cumin seeds 1 teaspoon 03. Fennel seeds (saunf) 1/2 teaspoon 04. Carom seeds (ajwain) 1/4 teaspoon 05. Black peppercorns 8-10 06. Ginger chopped 1 inch piece 07. Potatoes boiled and grated 2 medium 08. Cottage cheese(paneer) grated 1/2 cup 09. Salt to taste 10. Red chilli powder 1 teaspoon 11. Dry Mango powder (aamchur) 3/4 teaspoon 12. Oil 1 tablespoon 13. Salted biscuits 16 14. Red capsicum, 1/4 inch pieces 1 medium
Preparation
Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast. Place ginger in a bowl, add potato and cottage cheese and mix. Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder. Add this to the potato mixture and mix well. Heat a little oil in a non-stick pan. Stuff this mixture into the slit chillies and place them in the pan. Cover and let them soften on medium heat. Transfer then chillies onto a chopping board and cut into four slices each. Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each.
Garnish with red capsicum pieces and serve immediately.
Ingredients
01. Potatoes non-strachy waxy 5 large 02. Salt to taste 03. Oil to deep fry
Preparation
Peel the potatoes and keep them soaked in water. Cut them into one centimeter thick slices and further cut into finger sized pieces. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add salt and boil till half done. Drain and cool the potatoes in the refrigerator. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Keep them in the deep freezer. When required remove them from the deep freezer and deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper.
Add salt only after removing them from hot oil.
Serve hot.
Ingredients
01. Potatoes cut into 8 wedges each 6 medium 02. Salt to taste 03. Black pepper powder 1/4 teaspoon 04. Refined flour (maida) 1/2 cup 05. Oil 3 tablespoons 06. Mixed herbs 1/2 teaspoon 07. Red chilli flakes 1/4 teaspoon 08. Chaat masala 1/2 teaspoon
Preparation
Preheat the oven to 180°C/360°F/Gas Mark 4. Parboil the potato wedges in salted water. Drain, pat dry and allow them to cool. Mix the refined flour, salt and pepper powder. Toss the potato wedges in this mixture. Place the wedges on a greased baking tray, drizzle the oil over them and bake in the preheated oven for fifteen to twenty minutes. Mix together the mixed herbs, chilli flakes and chaat masala and sprinkle over the wedges.
Serve hot.