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DAL TADKA

Ingredients: Ingredients: 1 cup toor dal (washed thoroughly and soaked for 15-20 mins), 1 medium Tomato chopped, 1tsp Turmeric, 1 tsp Red chilli powder, salt to taste, 1 tsp ghee, 1 tsp cumin seeds, 4 dried red chillies cut, 1 medium onions chopped, 1 tsp ginger garlic paste, 10-12 fresh curry leaves, 1tsp garam masala, a pinch of asafoetida, and 1 tsp amchoor ( dry mango) powder

Procedure: Mix the first 5 ingredients (Dal, tomatoes, turmeric, chili powder, and salt). Add 2 cups of water and boil till the dal is cooked. Do not overcook as it will become a paste. (You can use a pressure cooker and cook for about 2 whistles.) In a separate pan, heat ghee and add the cumin seeds. Once they crackle, add the curry leaves, red chilli peppers, and hing. Then add onions and fry for 2-3 mins. Add ginger garlic paste, amchoor and garam masala and fry for another 2 mins. Add the cooked dal. Mix and boil for 5 mins. Garnish with sliced onions seasoned with chat masala, lime juice and cilantro. Serve with plain rice, parathas or rotis.


CHICKEN TIKKA

Ingredients: Chicken 1 lb, Yogurt 1/4 cup, Ginger paste 2 tsp, Garlic paste 2 tsp, Chili powder 1 tbsp, Lemon juice 1 tbsp, Oil 2 tbsp, Pepper powder 1 tsp, Salt

Procedure: Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife. Mix yogurt, ginger, garlic, chili powder, salt ,pepper and oil in a bowl. Place chicken into marinade for 2 hours. Thread chicken pieces onto skewers. Brush with olive oil and place on grill for 6 minutes or more on each side.


CHICKEN KABAB

Ingredients: Boneless chicken 1lb, Yogurt 1/4 cup, Onion 1, Garam masala 2 tsp (curry powder), Chili powder 2 tsp, Oil, Salt

Procedure: Take a bowl and mix yogurt, chili powder, garam masala, finely chopped onion, oil and salt. Cut the boneless chicken into very fine cubes, and marinade it with the mixture for about 3-4 hours. Heat the pan, make the chicken into small disc shape, and put it on the pan and it will cook till it turns golden red.
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