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(01 Mar 2011)

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Recipes & Cookery

9 years 2 months ago #2055 by Zehra
Ingredients:
Prawns/Shrimp, peeled 500 gms.
Yogurt /dahi 300 ml.
Gram flour/baisan 170 gms.
Chili powder 2 tsps.
Mustard powder ½ tsp.
Lemon ½ no.
Onion1 no.
Oil For deep
frying
Salt 1 tsp.

Method:
Put the yogurt in a bowl and sieve the gram flour and keep aside.
Add gram flour(baisan) to the yogurt and keep beating it with a fork to mix well.
Stir in the mustard powder, chili powder and salt and mix well.
Sqeeze lemon juice of the ½ lemon in the baisan yogurt flour mixture.
Peel, chop and paste the onions and mix it with the batter.
Put the batter in a bowl, cover it and refrigerate for 2 hours.
Heat oil in a deep frying pan and coat each prawn with the batter and fry until golden brown.
Drain the fried prawns on tissue or any paper to remove the excess oil.
Serve hot.

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9 years 2 months ago #2070 by Zehra
Ingredients:
Mince Meat (Qeema) 1/2 kg
Karela, bitter gourd or bitter melon (medium size)1 kg or 8-10 nos.
Salt 1 tea sp
Red chilli (lal mirch) powder 1 tea sp
Garam masala 1 tea sp
Cumin seeds(zeera) 1 tea sp
Corriander powder( pisa hua dhanya) 1 tea sp
Turmeric(haldi)1/4 tea sp
Tomatoes 3-4 (chopped)
Ginger (adrak)1 1/2 table sp (chopped)
Onion (pyaz) 2 large (chopped)
Anar dana powder 1/2 tea sp (optional)
Green chillies (hari mirch) 4 medium (chopped)
Green corriander (hara dhanya) 1/4 cup (chopped)
Lemon juice 1/2 tea sp
Oil for frying

Method:
Preparing Karela:
Peel the (bitter gourd or melon) from outside till a the skin becomes thin.Take out all the seeds and green layer from inside. Apply salt evenly inside and outside the bitter gourd (Karela) and set aside for 2-3 hrs.Then wash well with clean water.
Now boil them for 5 minutes adding 1/2 tea sp salt, lemon juice and turmeric.Allow to cool, strain water and keep aside.
Preparing Qeema :
Add all the chopped green masala and spices in Qeema (mince meat) except turmeric,lemon juice and oil.
Mix well.
Stuff the prepared Qeema in each Karela (bitter gourd) evenly.
Tie all these stuffed bitter gourds(Karela) with thread so that all the stuffing or masala stays inside.
Now in a frying pan pour 1/2 cup oil and place all the bitter gourds(Karela) in it.
Cover and fry on a very low heat for almost an hour or until it becomes crispy golden brown.
Turn them occasionally without splitting the inside masala.
In another pan put some oil and fry the rest of the Qeema (what is left from the stuffed karela) for few minutes. In a serving dish put the fried Qeema and place all the stuffed bitter gourds (Karela) in it.
Garnish with fresh green corriander and serve hot with Roti and Raita.

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9 years 2 months ago #2071 by Zehra
Ingredients:
For Balls:
500 g potatoes/aalu
1/2 tsp turmeric/haldi
1 tsp red chilli powder/mirch
1 tbsp dried pomegranate seeds /anardana(optional)
1 tsp cumin seeds/zeera
2 green chillies,finely chopped
salt to taste
1/4 cup fresh coriander,/hara dhanya chopped
For Batter:
1/2 cup gramflour/baisan
salt to taste
pinch of baking soda
1/2 tsp red chilli/lal mirch powder
1 tbsp oil
water
Method:
For the batter,mix batter ingredients and enough water for a thin consistency .
Boil and skin potatoes. Mash well.
Mix balls ingredients in a bowl.
Shape into small balls about 1 inch in diameter.
Dip in the batter and deep fry in hot oil until golden brown.
Serve immediately with ketchup/tamarind chutney.

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9 years 2 months ago #2072 by Zehra
Ingredients:
4 medium boiled potatoes.
1/4 kg minecd meet
1 tsp salt
1 tsp red chillies
1/2 tsp zeera
1/2 tsp haldi
A pinch garam masala
1 lemon juice
1 medium(chopped} onion
oil for frying
1 egg
Bread crumbs a handful
1/4 c hara dhanya
1/4 c pudina
Method:
Boil the potatoes and mash them finely.In another pan heat the oil.
Then add the chopped onions.Fry till brown.Now add the minced meat to it fry for 10 min.Now add all the spices to it and cook on the slow fire.When it cooked propely remove it from the flame.
Now add hara dhania and pudina.Cool it for some time then add lemon juice.Now take the boiled mashed potatoes and shape them like the kabab stuff it with the prepared keema and then place another kabab on it.Now shape it well.
Make all the kababs . In the frying pan heat the oil.
Dip the kababs into beaten egg then into crumbs and shallow fry them until crisp golden brown.
Serve it hot with chutney .

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9 years 1 month ago #2112 by Zehra
Ingredients:
1 kg red pomegranate (anar)
1 kg sugar
1/2 ltr water
ice as required
rock salt (kala namak) as required
1/4 tsp potassium meta bi sulphate
Method:
Peel pomegranate/anar.Boil sugar and water.Boil it to one sugar syrup strand (ek taar).
Take out juice of pomegranate. Let syrup cool, and then add pomegranate juice (anar ka juice) and potassium meta bi sulphate.Fill it in a bottle.
Serve in a glass with water, kala namak, crushed ice.

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9 years 1 month ago #2113 by Zehra
Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lauang)
6 cups Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water

Method:
Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.Place the juice and honey in a large stainless steel pan and bring it to the boiling point over moderate heat.
Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
Remove the spice bag and cinnamon stick and chill.
Add the water before serving.

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