This is Beginneer's Recipe which can be used in main meal menu.Its not so simple but after seeing my loving friend Kainaz's Recipe on Facebook I decided to add it in Beginner's Recipe section in my Blog.It would be better to describe a beginner's recipe by a beginner only so I am writing this recipe in her own words.Slightly changes are needed which are written in bracket.But I really liked her efforts and the way she described it in such a simple way with the help of pictures.So here is delicious Cabbage Recipe by my Dear Friend Kainaz Saher..
1.CABBAGE KO KAAT KE TAYYAR RAHKO
2. THEN TAKE TWO MEASURES OF OIL AND SOME SALT
3. KEEP TOMATOES, GREEN PEAS, GREEN CHILLIES AND CHILLY GARLIC PASTE READY
4. ADD THE CHILLY GARLIC PASTE TO THE OIL
5. THEN ADD THE CABBAGE AND MIX IT WITH THE CHILLY GARLIC PASTE
6. ADD GREEN CHILLIES
7. ADD TOMATOES
8. AND THEN ADD GREEN PEAS
9. MIX ALL OF IT WELL.AND ADD TURMERIC POWDER.AGAIN MIX IT PROPERLY
10. THEN ADD VV LITTLE RED CHILLY POWDER
11. ADD MUSTARD SEEDS AND ZEERA
MIX IT UP AND KEEP IT ON SLOW FLAME FOR ANOTHER 15 MINS
(and here she did wrong where she was supposed to add the mustard seeds and jeera directly after heating the oil and let them splatter.then rest ingredients.)
12. YOUR CABBAGE IS READY :D
Friday, 29 May 2009
Wednesday, 27 May 2009
**For Brinjal Stuffing**
6 Baingan / Brinjal
4 tbsp Coriander Powder
1 tbsp Cumin Powder
1 Pinch Turmeric Powder
1 tsp Ginger Garlic Paste
1 tbsp Red Chili Powder
2 tbsp lemon juice
1 tsp Garam Masala
Salt to taste
** Spices:For Masala/Gravy **
2 Green chilies (finely chopped))
1 Onion (roughly chopped
1 tsp Dry Coconut (grated)
2 tsp Groundnut powder2 Cloves
4 Black pepper
1 inch Cinnamon stick(dalchini)
2 Bay leaves(Medium Sized)
2 tbsp aniseeds
2-5 Tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Salt To Taste
Coriander Leaver finely chopped to garnish
Procedure to make stuffed baigan:
1. Wash the baigan
and slit them lengthways without halving them.And soak them in salted water for few mins.
2.Take the stuffing material and mix well to make a stuffing.
3.Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.
4.In a pan with 1-2 tbsp of oil roast all tha masala ingredients (for gravy) till brown and then grind it into smooth paste and keep aside.
5.Heat the oil in a large frying-pan and fry the above paste for a minute(dont let it be brown)
6.Add the brinjal and cover the lid tightly.
7.Leave to cook turning occasionally until cooked for about 20-30 minutes or till it becomes tender(time varies according to the quality of Brinjal/Baigan).
8.Bhawa Baigan is ready.
9.If you like Bharwa Baigan with gravy add water according to your consistency.Let it boil and add 2 tsp Garam Masala.And let it boil agaon for 2-3 minutes.
10. Bharwa/Stuffed Baigan with curry is ready to serve with Roti or Rice.
Monday, 25 May 2009
Carrots 500 gms.
Milk 3 cups.
Ghee 2 tbsps.
Sugar 1 cup
Green cardamom powder 1 tsp.
Procedure To Make Gajar Ka Halwa :
1. Peel, wash and then grate carrots. Blanch the almonds, peel and slice.
2. Heat ghee in a thick bottomed pan. Add grated carrots, cook on a medium heat
for eight to ten minutes until carrots are soft.
3. Add milk and green cardamom powder. Bring it to a boil and then reduce heat.
4. Cook on a low heat until milk is almost reduced.
5. Add sugar, and cook until dry. Stir constantly.
6. Gajar halwa is relished hot as well as cold. Garnish with sliced almonds.
(TIP: To reduce cooking time, half of the milk quantity can be replaced with Khoya
(100gms).Or place in microwave for 15 mins)
any sprouts : 250gms
bread : 1/2 loaf
salt to taste
red chilli powder : 1/2 tsp
green chillies : 2
onion : 1 small
oil for frying
water : in a bowl
Procedure To Make Sprout Cutlets
1. Gently separate the sprouts with finger tips in a container.
2. Now cut green chillies, onion & mix these well with sprouts (chillies/chilli powder./onion/
3. Make bread crumb in a grinder.And mix with the sprouts.
4. Make small balls and press them with the help of palm.
5. Heat oil for frying in a karahi .
5. Now fry these but not in very hot oil, take out when Light brown. (Do not make & keep balls
for frying as they'll become soggy.)
5. Serve hot with chutney aur sause.
Friday, 22 May 2009
Methi(fenugreek leaves) 2 cups
Onions(sliced) 2 nos.
Green chilies(chopped) 2 nos.
Fresh corn kernels 1 ½ cup
Basmati rice 1 ¾ cups
Ginger 2 one inch
Yogurt ¾ cup
Bay leaves 2 nos.
Green cardamom 4 nos.
Cloves 4 nos.
Large cardomoms 3 nos.
Black peppercorn 8 nos.
Water 3 ¼ cups.
Oil 3 tbsp
1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set
aside for 1/2 hour. Squeeze dry and wash again and set aside.
2.Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3.Boil the corn in water with lemon juice till tender. Drain and keep aside.
4.Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large
cardamon, cloves and black peppercorn. When they start to crackle, add onions
and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5
more minutes. Stir in yogurt and cook for 2-3 minutes.
5.Add cooked corn, and water and bring to boil. Add the drained rice, cover and
cook on slow heat for about 8-10 minutes or till rice is completely cooked.
6.Serve hot garnished with sliced tomatoes.