BARLEY SALAD RECIPE

Ingredients

1 Tbsp olive oil
4-5 Madras onions (baby onions)
1/2 green capsicum, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup corn kernels
1 1/2 cup cooked barley
1 Tbsp red chilli flakes
1 Tbsp roasted cumin
1 clove garlic, minced
Salt and pepper, to taste
1/2 Tbsp parsley, chopped
1/2 Tbsp thyme, chopped
1/2 Tbsp rosemary, chopped
1 Tbsp red wine vinegar (optional)

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How to make Barley Salad

. In a pan add olive oil.

. Add the onions, bell peppers, capsicum, corn. Saute till vegetables are half done.

. Add the barley. Saute for 2-3 minutes.

. Add chilli flakes cumin, garlic, salt, pepper, parsley, thyme, rosemary and red wine vinegar.Mix well.

. Serve.

Enjoy!
barley.salad_med
MANGO LASSI RECIPE

Ingredients

125 ml curd

200 ml iced water

8 ice cubes

1 chopped mango

1 Tbsp sugar

A  pinch dried mint

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How to make Mango Lassi

. Whip all the ingredients together in a blender.

. Serve chilled.

Enjoy!
mango-lassi-new_med
ALOO BONDA RECIPE

Ingredients

500 gm potatoes-boiled, peeled and cubed
2 Tbsp oil
1 tsp thymol seeds
1 sprig curry leaves
1 tsp rock salt
2 green chillies-chopped fine
2 Tbsp coriander leaves-chopped
1 Tbsp lemon juice
Oil for deep frying

For the batter:

1 cup singhare ka atta
2 tsp rock salt

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How to make Aloo Bonda

. Heat 2 Tbsp oil, add thymol seeds and curry leaves, saute over high flame till they darken a bit.
. Add potatoes and turn around till well mixed.
. Remove pan from flame, add salt, chillies, coriander leaves and lemon juice.
. When cool enough to handle, shape mixture into walnut sized balls.
. For the batter, mix the atta and salt together, add enough water to make into a batter.
. Then heat the oil, till the point where a drop of batter comes up at once
. Dip potato balls into the batter and drop into the hot oil.
. Fry to a light brown, remove from oil and drain on absorbent paper.
. When ready to serve, fry once again in hot oil, over high flame to a golden brown and serve with a green chutney.

Enjoy!
Aloo-Bonda_med1
LEMON PEPPER POPCORN RECIPE

Ingredients

1 packet butter flavor popcorn

1 tsp cracked black pepper

1 tsp lemon zest

1 tsp amchoor powder

1 tsp lemon juice

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How to make Lemon Pepper Popcorn

. Prepare the popcorn in a micro wave or kadai.

. When done, transfer it into a bowl.

. Mix the cracked black pepper, lemon zest, salt, amchoor powder together.

. Then add to the popcorn and toss well in a bowl. Drizzle with a splash of lemon juice.

. Garnish it with some chopped coriander leaves and serve hot.

Enjoy!
lemon-popcorn_med
HYDERABADI EGG CURRY RECIPE

Ingredients

3-4 eggs boiled and peeled
3 tbsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
3-4 slit green chillies
3-4 dried red chillies
5-6 fresh curry leaves
3 medium sized onions, finely sliced
2 tsp ginger garlic paste
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander seeds powder
½ tsp cumin seeds powder
1 lemon size tamarind extracted pulp
2 tbsp mint leaves
1 tbsp coriander leaves for garnishing

For the paste:

1 tbsp peanuts
1 tbsp desiccated coconut
1 tbsp sesame seeds

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How to make Hyderabadi Egg Curry

. Firstly, take a pan, add peanuts and roast, add sesame seeds and roast for few seconds, add desiccated coconut, roast it and cool it.
. Blend all the ingredients into a powder, add little water and blend it into a paste and place the paste aside for later use.
. Take a cooking vessel, into it, add oil and heat it.
. Add mustard seeds, cumin seeds and let them splutter or pop up.
. Add slit green chillies, add dried red chillies and saute.
. Add curry leaves into the oil and allow it to crackle.
. Add sliced onions, stir and cook till slightly brown.
. Add ginger garlic paste and saute for few seconds.
. Add the blended paste of peanuts, sesame seeds and desiccated coconut, mix well.
. Add salt, red chilli powder, turmeric powder, roasted coriander seeds powder, cumin seeds powder, mix well and cook the masala by covering the lid on low flame until oil starts separating.
. Take care of the masala as the masala may burn at the base if not stirred in between.
. Add tamarind extracted pulp into it, check for salt, add boiled eggs, add mint leaves, add coriander leaves.
. Add water as per the thickness of the gravy preferred and also add pinch of sugar if the curry is tangy.
. Cook the whole mixture on low flame for about 20 minutes.
. Serve the egg curry with rice or pulao or chapathi!!!

Enjoy!
ande-ka-salan
CHICKEN KURMA RECIPE

Ingredients

750 gms chicken cleaned and washed well
3 tbsp oil
salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp ginger garlic paste
3-4 vertically slit green chillies
1 small cinnamon stick(dalchini)
2 cloves(loung)
2 cardamoms(elaichi)
1 bay leaf(tej patta)
1 tsp garam masala powder
½ tsp black pepper powder(kali mirch powder)
½ tsp coriander seeds powder
1 tsp lemon juice extract
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves

For The Korma Paste:

3 tbsp deep fried onion paste
1 tbsp desiccated coconut dry roasted
4-5 cashewnuts(kaju) slightly roasted
3-4 almonds(badaam) slightly roasted
1 tsp chironji(charoli seeds) slightly roasted
1 tsp khus – khus(poppy seeds) dry roasted for few seconds
1 cup beaten yogurt

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How to make Chicken Kurma

. Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
. For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.
. Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
. Add chicken pieces into it and roast it until a change in color appears.
. Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes.
. Add blended paste of ( roasted coconut, kaju, badaam, chironji, khus khus) into the chicken.
. Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners.
. Add beaten yogurt into it, mix and cook for few minutes.
. Add garam masala powder, black pepper powder, coriander powder, mix.
. Add little water as per the thickness preferred if the gravy is too thick.
. Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
. Add chopped coriander leaves and mint leaves and cook for few minutes.
. Switch off the flame and add lemon juice into it and mix well.
. Serve hot with roti or rice.

Enjoy!
chicken-korma-recipe
METHI CHICKEN RECIPE

Ingredients

For Chicken Marinade:

500 gms chicken cleaned and washed well with lemon extract and water
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder(haldi)
1 tsp coriander seeds powder(dhaniya powder)
2 cups yogurt/curd

For The paste:

2 onions sliced
1 medium size ginger piece
4-5 garlic cloves
4-5 chopped green chillies

Other ingredients:

4 tbsp oil
1 cinnamon stick
2 cardamoms
2-3 cloves
2 bunches – freshly chopped methi leaves/fenugreek leaves
1 tsp garam masala powder
½ tsp black pepper corn powder

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How to make Methi Chicken

. Firstly, in a bowl add chicken pieces, into it add salt, red chilli powder, turmeric powder, coriander seeds powder, beaten yogurt.
. Mix everything well and rest the marinade aside or rest in refrigerator for about 20 minutes.
. In a blender, add onions, ginger piece, garlic piece, green chillies and blend into a fine paste.
. In a bowl, add methi leaves, add salt and rest it aside for 10-15 minutes.
. When the leaves get moist, squeeze out the leaves.
. Use the squeezed leaves in the curry or use the normal leaves if one is fine with the bitter taste.
. In a cooking vessel, add oil and heat it.
. Add cinnamon stick, add cardamoms, add cloves and saute well.
. Add the blended paste(onion, green chillies, ginger, garlic).
. Cook for few minutes and keep stirring the masala until it turns very slight brown.
. Add the squeezed methi leaves into it and saute them for few minutes.
. Add the chicken marinade into it.
. Roast it well for few minutes on high to medium flame by stirring.
. Add garam masala powder, black pepper corn powder, mix and roast well.
. Add little water if required, cover the lid.
. Cook it on medium to low flame until the chicken gets tender.
. Garnish with crushed kasuri/kasoori methi(optional).
. Serve it with roti or rice!!!

Enjoy!
methi-murgh-recipe
MUTTON MASALA RECIPE

Ingredients

500 gms mutton pieces/meat cut and washed well
3 tbsp edible oil
3 medium sized onions finely sliced
1 tbsp ginger garlic paste
salt to taste
1 tbsp red chilli powder
¼ tsp turmeric powder
1 tbsp coriander seeds powder
½ tsp cumin seeds powder
2 tomatoes finely chopped
1 cup yogurt/curd
2 tbsp chopped coriander leaves
1 tsp mutton masala powder
½ tsp garam masala powder

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How to make Mutton Masala

. Firstly, take a pressure cooker, add oil into it and heat it.
. Add sliced onions and fry them till they turn slight golden color.
. Add ginger garlic paste and saute for few minutes.
. Add the mutton pieces and roast them until a change in color appears.
. Add salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder, mutton masala powder, mix well and cook for about 2-3 minutes on low flame.
. Add the chopped tomatoes, mix and cook for two to three minutes until tomatoes get soft.
. Add the beaten yogurt/curd into it.
. Cook until oil appears at the corners.
. Add little water, add chopped coriander leaves and pressure cook until mutton gets tender.
. Reduce the steam.
. Lastly add garam masala powder and cook on sim flame for about two minutes.
. Switch off the flame.
. Garnish with coriander leaves.
. Serve hot with rice or roti.

Enjoy!
mutton-masala-recipe
CHOCOLATE MALT MILKSHAKE RECIPE

Ingredients

2 cups milk

3-4 cookies

2 Tbsp malt

2 cups chocolate ice cream

1 tsp vanilla essence

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How to make Chocolate Malt Milkshake

. In a blender add milk, cookies, malt, ice cream and vanilla essence. Blend.

. Pour in a glass and your chocolate milkshake is ready.

Enjoy!
chocolate-malt-milkshake_med
MASALA PAV RECIPE

Ingredients:

4 Pavs
1 Large Onion, finely chopped
1 Capsicum, small sized
2 Tomatoes, finely chopped
2 Garlic Cloves, finely chopped
3 – 4 tbsp Butter
1/2 to 1 tbsp Pav Bhaji Masala Powder
1/4 tsp Turmeric Powder
Red Chilli Powder as needed
Salt to taste
Chopped Coriander Leaves
Lemon Wedges for serving

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How to make Masala Pav

. Heat 2 tbsp of butter in a pan and add the onion pieces. Fry the onions till they become translucent.
. Add the chopped capsicum and garlic to it and fry for a minute.
. Now add the tomatoes, turmeric, salt, red chilli powder and pav bhaji masala powder and mix well.
. Add little water and cook until tomatoes are soft and mushy.
. Add the coriander leaves and combine. Switch off the flame and keep it aside.
. Slice the pav almost in half and set aside.
. Heat the butter on tawa / pan and toast the pav on both sides.
. Spread the prepared masala on the inner side of the pav.
. Smear the masala all over the bread and remove from the pan.
. Serve hot with lemon wedges.

Enjoy!
masala pav
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