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[asian-kuri]

Ingredients for Vegetable Pulao
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method
Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder
and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
Serve with Raita.

Palak Paneer Recipe :

Ingredients
2 bunches palak(spinach), washed and chopped
1/2 bunch methi leaves
3 large tomatoes
5-6 green chillies
5-6 clovettes of garlic
A large piece ginger

For seasoning:
1 onion, chopped finely
1 tsp chilli powder
1 tsp cumin powder
1 tsp dhania powder

Salt to taste
Oil for frying
1 1/2 cups of fried cubed paneer

Method
Chop the palak, methi, tomato, ginger, garlic and green
chillies.
Put it in a large pan with 2 cups of water.
Boil till well done.
This should take about 10 minutes.
Blend the boiled mixture to get a coarse paste.
Heat some oil and fry the onion till well browned.
Now add the spices, stir for a minute and add the
palak paste and salt to taste.
Add fried paneer pieces and heat through.
Serve hot with chapati/nan/plain rice.

Mattar Paneer Recipe

Ingredients
1 block of paneer, cut into cubes and deep fried
1 cup of frozen thawed green peas or 1 cup of de-hydrated
green peas, soaked in water overnight and then boiled
1 small onion chopped finely
2 tsp ginger-garlic paste
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp dhania (coriander)powder
1/2 tsp cumin powder
1 cinammon stick
1-2 cloves
1 cardammom
1 tablespoon cashewnuts, powdered
2 tomatoes, pureed
1/2 tablespoon whipped cream or malai
2 tsp finely chopped coriander leaves
1 tablespoon ghee
Salt to taste

Method
Heat the ghee and add the cinammon, cardamom and cloves.
After 10-20 secs, add the onions and ginger/garlic paste.
When the onions turn light brown, add all the powdered
spices and cashewnut powder.
Fry for about 1/2 a minute.
Add the tomato puree and salt to taste.
Fry on high heat till the mixture thickens.
Now add the peas and enough water and bring to a boil.
Add the malai and paneer cubes.
Mix well.
Stir in the chopped coriander leaves.
Serve hot with paratha or nan.

Mysore Rasam - Indian Curry

Recipe Ingredients:
Dhal 1/4 cup well cooked and diluted.
Tomatoes, medium sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.

Seasoning: Ghee 1 tea spoon with 1/2 tea spoon mustard.

Grind Together:
Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.

Method to prepare this Indian Curry:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes.
Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.
Season with ghee and mustard.
Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.


Dal Makhani Preparation : 10 minutes

Cooking: 20 minutes (exc. the time for pressure cooking dal)

Ingredients
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped

For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

[asian-kuri]

duznt any1 lyke my food recipes lol

[Be happy Keep smiling]

Wow .. Good recipes.. I didnt notice before ..Yummy Yummy..

[kamrandemon]

notice laynay say kaam naheen challay gaaa
try bhee to karooo na yar

[*Fatima*]

Wow .. Good

[Be happy Keep smiling]

notice laynay say kaam naheen challay gaaa
try bhee to karooo na yar

aapko kya lag raha hai ?main try karke aapko khaane pe bulaoongi ?????? :P

[nithyaramani]

very nice receipes

[mytonse]

mouth watering..will ask my mom to try !!

[RAHEN]

yup i liked ur recipes

Thanks 4 sharing

[sneha]

GOOD RECIPES