Indian Foodaholic

Indian Foodaholic

Hey Friends This is Remo Francis Here . My Blog is all about Indian Cusine , You will get variety of dish recipe which simply you can try at home .

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Friday, August 31, 2018

How to make chicken mughlai kebab

August 31, 2018 0
How to make chicken mughlai kebab

  chicken mughlai kebab 


 how to make chicken mughlai kebab




Ingredients:


500 gms Chicken (cut into pieces) 
1 cup Cornflour 
1 tsp Garlic (Lasun) juice
2 tblsp Curd (Dahi) 
2 cups Clarified Butter (Ghee) 
1 Cellophane Bag 
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch) 

How to make chicken kababs mughlai:


  • Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
  • Now put cornflour in the bag with little salt and black pepper.
  • Add pieces of chicken removed from garlic juice and ginger and vinegar.
  • Shake the bag well with chicken, cornflour, salt and pepper in it.
  • Heat the ghee in a pan.
  • Then gradually add pieces of chicken and fry them till golden brown on high flame.
  • Continue frying till all the pieces are done.
  • Server hot with green salad.

how to make vegetable jalfrezi

August 31, 2018 0
how to make vegetable jalfrezi

Vegetable Jalfrezi Recipe

how to make vegetable jalfrezi



Vegetable jalfrezi is a spicy tangy mix vegetable easy and simple to make recipe. It gets ready in less than 30 minutes. The best thing about this dish is that you can add any seasonal vegetable you like. Vegetable jalfrezi is a semi gravy dish that goes very well with dals and curries. You will very frequently come across this dish in restaurant menu. So here we have givena simple way of how to make restaurant style vegetable jalfrezi.

Total Time: 30 min
Serves: 2 - 3



Ingredients:


1/2 cup Cauliflower (Phool Gobi)
1/2 cup Cabbage
1 medium Carrot (Gajar)
1/2 cup Peas (matar)
1/2 capsicum (shimla mirch)
2- 3 French Beans
1 Onion (pyaj)
1 Tomato (tamatar)
3 - 4 Garlic Pods
1 Green chilly (hari mirch)
1/2 " piece Ginger (adrak)
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric powder
1/4 tsp Coriander Powder (dhania)
1 tsp salt (namak)
1 tblsp Tomato Puree
1 tblsp Vinegar
2 tsp Cornflour
1/2 cup cream (optional)
2 tbsp Oil

How to make Vegetable Jalfrezi :


  • Cut cauliflower, Carot and French Beans into thick long pieces.
  • Now blanch these vegetables along with peas so as to soften them and strain them and keep aside.
  • Also cut into big cube Onions, Tomato, cabbage and Capsicum.
  • Make a fine paste of garlic, ginger and green chilly.
  • Heat oil in a pan and fry onion cubes until it turns pink.
  • Then fry ginger-garlic-chilly paste for a minute.
  • Then add tomato puree and fry for few minutes.
  • Now add red chilly powder, dhania powder, salt, turmeric powder and vinegar.
  • Add all the boiled vegetables and fry at high flame for 5 minutes.
  • Now add cubed tomatoes, capsicum, cabbage. And further fry for not more than 2 - 3 mins or the vegetables will lose their crunch.
  • Now make a lump free paste of cornflour dissolved in 1/2 of cup of water.
  • Add it to the vegetables and cook on high flame till all the water evaporates and the gravy thickens.
  • Now switch off the flame and add cream to make it more restaurant style.
  • Take it out in a dish and garnish with ginger juliennes.
  • Note: You can even add paneer cubes to the jalfrezi.

how to make fish with poppy seeds

August 31, 2018 0
how to make fish with poppy seeds

 Poppy seeds (Sarsoon) Fish Recipe


 how to make fish with poppy seeds




Ingredients:


1/2 kg Rohu or Hilsa fish, cut into small pieces 
1/2 tsp coriander leaves chopped 
1 tsp mustard seeds 
1 tsp poppy seeds 
1 tsp cumin seeds 
4-5 kashmiri chillies
8 garlic flakes 
1/2 tsp turmeric powder 
1/4 tsp kalonji 
1 small raw mango cut into pieces or 2 tomatoes 
4 green chillies chopped 
a little curry leaves 
Salt To Taste 
4 tbsp mustard oil

how to make fish with poppy seeds :


  • Clean and wash fish pieces well.
  • Apply one tsp. turmeric powder and two tsp. salt to the fish and keep aside.
  • Heat oil in a flat vessel.
  • Add kalonji and curry leaves .
  • When the kalonji splutters, add the fish pieces and light fry them. Grind the rest of the ingredients to a paste.
  • Add 2 cups of water for the gravy and stir well.
  • Add the garam masala and salt. Simmer till the gravy becomes thick.
  • Garnish with coriander leaves and green chillies. Serve sarsoon machhi hot with plain rice.

how to make gulab jamun

August 31, 2018 0
how to make gulab jamun

Gulab Jamun Recipe

how to make gulab  jamun




Gulab Jamun is one of the most loved Indian sweets. Here is an easy recipe which requires no special ingredients. These melt in mouth gulab jamuns can be made instantly and can win many hearts. Enjoy making them and eating them too. Here is recipe for how to make gulab jamun with milk powder.

Total Time: 45
Serves: 3- 4



Ingredients:


1 cup Milk Powder
2 tsp All Purpose Flour
1/2 tsp Baking Soda
1 tsp Suji
2 tblsp Ghee
Whole milk just enough to make the dough
For the Sugar Syrup
2 cup Sugar
2 cup water
4 - 5 Cardamom
few drops of lemon
1/2 tsp Rose Water
Few strands of kesar
Oil for frying


How to make gulab jamun with milk powder:


  • Soak the suji in a 1/2 cup of water so as to make it soft.
  • In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.
  • Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 - 25 mins.
  • Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
  • Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.
  • If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
  • The balls must be fried very slowly under medium temperatures.This will ensure complete cooking from inside and even browning.
  • The sugar syrup should be thinner tha 1 string consistency.
  • To make sugar syrup : Boil 2 cups of sugar and 2 cups of water in a pan and then add some green cardamoms and let it boil for 3-4 minutes. Switch off the flame and then add rose water keep aside.
  • Once all the balls are fried soak them in the sugar syrup for 1 - 2 hours before serving.
  • Garnish them with dry fruits and serve.

How To Make Stuffed Cauliflower Paratha

August 31, 2018 0
How To Make Stuffed Cauliflower Paratha

 How To Make Stuffed Cauliflower Paratha

How To Make Stuffed (Cauliflower) Gobhi Parantha

Ingredients:


4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying

How to make Stuffed Cauliflower Parantha :


  • Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
  • Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
  • Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
  • Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
  • Spread it on the paratha and shallow fry over low heat.
  • Turn it and again pour oil or butter on the other side.
  • Cook on a low heat till golden brown.
  • Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
  • Note: It makes 18 parathas.



Saturday, August 25, 2018

How to Make Seekh Kabab

August 25, 2018 0
How to Make Seekh Kabab

Seekh Kabab Recipe



Ingredients:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal) 

How to make seekh kabab:

  • Wash the keema and put in a strainer and gently press to squeezeout all the water.
  • Mix all the ingredients to the keema and knead well.
  • Keep aside for 1 hour.
  • Heat a gas oven or an electric oven with the skewers.
  • Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
  • Press the mince on to a hot skewer.
  • The keema will immediately stick to the hot skewer.
  • Repeat with left over mince on all the other skewers.
  • Place the skewers in the oven.
  • Keep rotating the skewers occasionally.
  • When cooked, gently remove the kababs from the skewers with the help of a napkin.
  • Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
  • To serve sprinkle some chat masala and lemon juice on the kababs.

Friday, August 24, 2018

How to Make Bombay Chicken Curry

August 24, 2018 0
How to Make Bombay Chicken Curry




Bombay Chicken Curry Recipe



Hot and spicy taste of Bombay food in chicken curry with olive oil, vinegar, coconut, curries leaves, sugar and spices.





Ingredients:

2 kg chicken pieces
2 tblsp olive oil (tel)
2 tblsp white Vinegar (Sirka)
1 1/3 cups (125gms) desiccated coconut (narial)
4 cloves garlic (lasan), crushed
1/2 tsp ground turmeric (haldi)
1 tsp chilli powder
1/2 tsp ground black pepper (kali mirch)
1 tsp grated, fresh ginger (adrak)
10 curry leaves (kari patta)
1 tblsp sugar (cheeni)

How to make bombay chicken curry:

  • Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250ml) of liquid.
  • Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Sauté for 2 minutes.
  • Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.

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How to make chicken mughlai kebab

  chicken mughlai kebab  Ingredients: 500 gms Chicken (cut into pieces)  1 cup Cornflour  1 tsp Garlic (Lasun) juice 2 tb...

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