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(01 Mar 2011)

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Recipes & Cookery

11 years 8 months ago - 11 years 8 months ago #48 by Zehra
Ingredients:
2 onions
1 tblsp garam masala powder
2 tblsp red chilli (lal mirch) powder
1/2 tsp.baking soda
1 tblsp dry mango powder (amchur)
2 tblsp coriander- cumin powder
1 cup chick peas (kabuli chana)
3 tblsp vegetable fat (ghee)
2 tomatoes
1/2 tsp pepper powder
salt (namak) to taste
2 potatoes
for garnish
2 tomatoes
1" ginger
2 tblsp coriander leaves (dhania patta) chopped
1 green chilly
Method:
Soak the chana for at least six hours and then drain.
Cut the onions.
Chop the potatoes into quarters.
Wash and quarter two tomatoes and make slices of the remaining.
Peel and make juliennes of the ginger.
Wash and slit the green chillies.
Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.
Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain.
In the same ghee, mix in the onions and stir fry till pink.
Mix in the dhania-jeera powder and red chilli powder and fry again.
Mix in the boiled chanas and salt.
After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes.
Mix in the potatoes and tomatoes and stir fry for another two minutes.
decorate with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.

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11 years 8 months ago - 11 years 8 months ago #49 by Zehra
Ingredients:
Sandwich Bread - 3 slices
Tomato Ketchup
Cilantro or Mint Chutney
Oil - for deep frying

For the Batter:
Chickpea Flour - 1.5 cups
Water - 1/4 cup
Baking Soda - 1/8 tsp
Salt - to taste
Red Chili Powder - to taste
Turmeric Powder - 1/8 tsp
Roasted Cumin Powder - 1/4 tsp
Chaat Masala - 1/2 tsp

Method:
1. Cut the edges off the bread slices.
2. Open the bread and spread mint/cilantro chutney.
3. On the other side spread the tomato ketchup. Keep aside.
4. In a flat bottomed platter, add in the dry ingredients for the batter. Mix well.
5. Slowly add in the water.
6. Mix well to a smooth batter, making sure there are no lumps.
7. Heat the oil (for deep frying) on medium heat.
8. Once the Oil is hot, dip the bread sandwich in the batter.
9. Make sure to get all the sides and corners.
10.Place gently in the oil and allow it to cook (golden).
11.Turn and cook on all sides.
12. Once done, take the pakoda out and place on a paper towel.
13. Allow it to cool down just a little and cut into desired sizes.
14. Serve hot.

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11 years 8 months ago - 11 years 8 months ago #50 by Zehra
Ingredients
1/2 pound Chickpea flour (Gram Flour "Besan" )
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion chopped fine
1 large potato 1/4" cubes
oil for deep frying
water, enough to make paste
Optional Ingredients Spinach, eggplant, cabbage, fresh chilies
Method:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces
You can make as many varieties as you wish.
If you use Spinach(palak)instead of Potato it is Palak ka pakoda or if you use Eggplant(baigan) instead you may call it Baigan ka pakoda or Cabbage ka pakoda and so on

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11 years 8 months ago #51 by Zehra
Ingredients:
1 cup white flour
1 cup whole wheat flour
Clarified butter (Ghee) for frying
1 Onion, finely chopped
1 Tablespoon ginger, very finely chopped
1 Cup ground meat
2 Tablespoon peas
1 Teaspoon freshly ground coriander powder
1 teaspoon freshly ground cumin
1 teaspoon Garam Masala
1 Tablespoon fresh Cilantro(pudina), chopped
1 large potato, boiled, peeled and mashed
2 teaspoon lemon juice
Salt to taste
Method:
Sieve the flour with a pinch of salt.
Work in 2 Tablespoon of the butter, then add enough water (about 3 Tablespoon) to make smooth dough.
Knead for a few minutes, cover with a damp cloth and set aside.
Fry the onions in 2 Tablespoon butter.
Next, stir in the ginger, ground meat, peas, spices, and salt to taste.
Fry for two minutes.
Add the potato and lemon juice, and fry for a few minutes more.
Cool this mixture.
Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin.
Cut the pieces in half and lay one part on top of the other.
Presses lightly, then roll the pieces into very thin semicircles.
Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over.
Press the edges together well with a fork, then deep fry in butter until crisp and golden.
Serve warm, with mint chutney or lemon pickle.

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11 years 8 months ago #52 by Zehra
Ingredients:
2 cup Bananas (sliced)
2 cup Strawberries (sliced)
2 cup Pineapple or Papaya (chopped)
1 cup Apples (chopped and peeled)
1/2 cup Ice cubes
1 tsp Honey
Method:
In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey.
Blend till smooth.
Serve immediately .

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11 years 8 months ago #53 by Zehra
Ingredients:
10 5-ounce paper cups
3 peeled and chopped kiwifruit
1 Tbsp. sugar
1 quart raspberry or tangerine sherbet
2 to 4 Tbsp. orange juice
10 flat wooden craft sticks
Method:
1. Arrange cups on baking pan. In a small bowl combine kiwifruit and sugar. Divide chopped kiwifruit among cups. In a large bowl using an electric mixer on low speed beat together sherbet and orange juice until combined. Spoon sherbet mixture over kiwifruit filling cups.

2. Cover each cup with a square of foil. Use table knife to make small hole in center of each foil square. Slide wooden craft stick through each hole and into fruit mixture in cup. Freeze at least 6 hours or overnight.

3. To serve remove foil; carefully tear away cups. Serve immediately. Makes 10 pops.

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