o the pan. Fry the salan paste for 20 minutes, keep
Heat 1 tsp.
oil in a skillet.
Add ginger-garlic paste.
Saute for a few seconds.
Add green chillies, mashed potatoes, peas, carrots and salt to taste.
Saute for 3-4 minutes.
Remove from flame.
Add lime juice and fresh corriander leaves.
Mix well.
Cut stalks of capsicums.
Remove the seeds.
Stuff capsicums with the potato-veggie mixture.
Make a smooth batter of medium thick consistency by mixing the gramflour with red chilli powder, salt and a little water.
Coat capsicums completely with batter.
Deep fry ...
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1)\tWash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem.
2)\tPour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
3)\tRoast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste.
4)\tOnce browned, ...
Fry the onions in the oil till they turn dark brown.
Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
Serve warm with naan, roti or chapati.
ith Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari
Put the chicken breasts in a bowl and apply the ginger-garlic pastes and salt, mix it well on the breasts and keep aside for 30 minutes.
In the meantime prepare the cashewnut paste by boiling onions, cashews and water together for 10 minutes and then cooking on low for another 10 minutes. Then, puree it in a blender to make paste. Else, you may use readymade cashewnut paste from the market.
Add hung curd, garam masala powder and black pepper to the chicken breasts and keep aside for 30 minutes. This is the 'marinade'.
Then, char ...
Mix all ingredients except the water in a non-reactive bowl. Add just enough water to produce a slightly runny paste which should drip slowly off a spoon like treacle.
To use the paste, add the paste to the recipe oil (or ghee) and stir continuously until the paste color darkens and the oil separates and floats to the surface of the mixture. Let the paste cool a little before adding to the chosen recipe.
Pre-prep:
dry roast only cumin and corriander seeds before grounding.
Use clean non odor wooden spoons for light mixing.
Assembly:
In a dry glass mixing bowl, begin adding the ground spices.
This recipe is based on portions/ratios - thus you can used the standard measuring cups or even a cocktail glass a home!
Though the spice mix includes salt - the final dish will need adjustments.
Heat oil in a large pot and Add the keema,salt,turmeric,cumin seed,garlic,ginger,tomatoes and saute well.
cook it almost 10 minutes on medium flame then add in the green chillies and red chillies.
stir well and cook for another 4-5 minutes.
Finally garnish with limejuice and coriander.
cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black
ice homemade icecre.
This recipe takes 5 -- 39 gram individual
ith yours. Please use the recipe as a guideline and work
alt and black pepper (kali mirch) and transfer on to an
eeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and
uffed.
Spoon tomato conserve (recipe #263129) on top of each