4:32 pm by Unknown
From : Sulekha
Servings : 3
Time Taken : 30-45 mins
Ingredients:
300 gm - tomato puree
1 tsp - kasoori methi (dried fenugreek leaves)
1/2 tsp - cardamom powder
1 cup - boiled peas
1/2 tsp - garam masala
1 tsp - chilli powder
1/4 tsp - turmeric powder
1/2 tsp - ginger paste
2 tbsp - fresh cream
1/2 tsp - sugar
200 gm - paneer or feta cheese
20 - cashew nuts
2 tbsp - butter
2 tbsp - oil
1 tsp - salt
Method
Soak cashew in 1/4 cup warm milk for 1/2 hour and grind to a fine paste.
Heat 2 tbls oil and butter in a pan, add ginger paste and saute for a while.
Now add tomato puree, cashew paste and all the spices-crushed kasoori methi, cardamom powder, chilli powder, garam masala, salt and a pinch of turmeric.
Saute for a while, till oil starts separating from the sides of the pan.
Add boiled peas and cook for 1 minute.
Now add paneer, garam masala and cream.
Cover and simmer for 5 minutes.
Garnish with green coriander and serve with naan or rice
Note: You can add feta cheese instead of cottage cheese.
11:46 am by Unknown
From : Tastyindianrecipes
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 4
Ingredients:
200 gms mushrooms
1 big onion sliced
4 green chillies
1 inch ginger
5-6 garlic cloves
Few curry leaves
1 tsp cumin seeds
4 tomatoes thinly chopped
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp fresh lemon juice
1 tbsp dried fenugreek leaves (kasuri methi)
Fresh coriander leaves chopped
1 tbsp ghee
1 tsp oil
Salt to taste
Whole garam masala:
1 bay leaf
2-3 black peppercorns
2-4 cloves
1 tsp aniseed
1/2 tsp mace
1 green cardamom crushed
1 black cardamom crushed
How to make Mushroom Masala:
1.Chop the mushrooms in medium size pieces and keep aside.
2.Heat the oil in a kadai and add slices of onion.
3.Fry until onion turns into golden brown in color, remove on oil absorbent paper and allow to cool completely.
4.Now combine the fried onion, green chillies, ginger and garlic in a grinder.
5.Grind and make a smooth paste.
6.Heat the same kadai and melt the ghee in it.
7.Add whole garam masala, cumin seeds and curry leaves.
8.Saute for few seconds and add onion paste.
9.Stir constantly to change the color of onion paste.
10.After few seconds add thinly chopped tomatoes.
11.Mix very well and add salt, red chilli powder and turmeric powder.
12.Stir thoroughly until gravy becomes little thick.
13.Now add chopped mushrooms along with 1 cup of water.
14.Stir the dish with coriander powder, garam masala powder and lemon juice.
15.Cover the pan and leave to cook for 6-7 minutes on low flame until mushroom tenders.
16.When the nice color of gravy comes out, then garnish the dish with kasuri methi and chopped coriander.
17.Serve hot with rice or roti.
Chef Tips:
1.It is advisable to flavor the gravy with whole garam masala instead of garam masala powder, it’s because it brings the true aroma in mushroom masala recipe.
2.At the time of serving, smear the dish with a tsp of butter and a tsp of fresh cream and then enjoy restaurant style mushroom masala recipe.
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11:54 am by Unknown
Chef's Name : Niru Gupta
IngredientsEnough for 500 gm of vegetables or meat, or 1 cup of lentils
2 cups chopped onions
1 tsp chopped cloves of garlic
1 tsp chopped ginger
1/2 cup tomato-grated OR 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric
1 tbsp salt or to taste
1/2 tsp garam masala
1/2 tsp powdered red pepper
1 Tbsp powdered coriander seeds
Method
Grind onions, garlic and ginger to a paste.
Heat oil and add cumin seeds and bay leaves.
When the seeds begin to splutter, add the onion paste and saute till brown and fat separates.
Add tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir fry till the fat separates
12:16 pm by Unknown
Chef's Name : Niru Gupta
Ingredients1/4 cup poppy seeds
1/2 cup melon seeds-dried and peeled
1/4 cup almonds
2 Tbsp fennel seeds
2 Tbsp dried red rose petals
1.5 tsp peppercorns
Method
Grind all the ingredients together.
Mix with milk and serve chilled.
12:14 pm by Unknown
Chef's Name : Niru Gupta
Ingredients1/4 cup dried, powdered ginger
1/4 cup dried, powdered garlic
2 Tbsp black pepper
2 Tbsp chaat masala
1/4 cup garam masala
1/4 cup powdered red pepper
1/4 cup kasoori methi
3/4 cup salt
1/4 cup dried, powdered onion
1 tsp powdered red colour (optional)
Method
Mix all the ingredients, blend in a blender and store in an air-tight jar.
12:11 pm by Unknown
Chef's Name : Niru Gupta
Ingredients2 cups whole red pepper
1 1/2 cups coriander seeds (dhania)
2 Tbsp mustard seeds (sarson)
3 Tbsp cumin seeds (jeera)
4 tsp pepper corns (sabut kali mirch)
2 Tbsp fenugreek seeds (methi dana)
2 Tbsp husked split black gram (dhuli urad dal)
2 Tbsp bengal gram (channa dal)
2 Tbsp yellow lentils (arhar dal)
2 Tbsp rice
2 Tbsp asafoetida (heeng)
2 Tbsp turmeric powder (haldi)
1/4 cup dried curry leaves (kadi patta)
Method
Roast all the ingredients, except the turmeric powder, till very slightly coloured.
Remove from the heat and cool, and grind to a powder and mix in the turmeric powder.
Store this masala in an airtight jar
12:06 pm by Unknown
To Make Papri Chaat Masala:
8 tbsp - freshly ground coriander powder
2 tbsp - freshly ground cumin powder
2 tbsp - garam masala powder
1 tsp - black salt
1 tbsp - yellow/red chilli powder or to taste
1 tsp - salt
Method
Mix all ingrediants
12:01 pm by Unknown
Chef's Name : Niru Gupta
Ingredients25 gm green cardamoms
25 gm whole black peppercorns
25 gm shah or kala jeera
25 gm patthar phool
25 gm tamal patra
25 gm badal phool
25 gm java patra
20 gm cloves
100 gm fennel seeds
25 gm cinnamon
90 gm split husked Bengal gram
100 gm turmeric -whole
100 gm husked sesame seeds
500 gm dried coconut-chopped fine
1/2 a nutmeg
100 gm cumin seeds
250 gm refined ground-nut oil
Method
Saute all the ingredients in the oil over low heat, till very slightly colored.
Cool and then grind to a powder.
Store in an air-tight jar.
11:56 am by Unknown
Chef's Name : Niru Gupta
Ingredients100 gm almonds, shelled and coarsely powdered
75 gm pistachios, shelled and coarsely powdered
20 cardamoms, shelled and coarsely powdered
1 Tbsp saffron, lightly roasted and crushed
1/2 nutmeg, grated
Method
Mix all the ingredients and store in an airtight jar.
Note: Use 1 tsp of the masala for 1 cup of milk along with sugar to taste.
11:50 am by Unknown
Chef's Name : Niru Gupta
Ingredients4 cups coriander seeds
1 cup dry coconut
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/4 cup cumin seeds
4-5 tsp black cumin seeds
2 teaspoon asafoetida (heeng)
1 Tbsp cinnamon - broken into tiny pieces
3-4 cloves
1 black cardamom - seeds only
3 dry red chilies
1 tsp turmeric powder
Salt to taste
1 Tbsp oil
Method
Roast all the ingredients except coconut and coriander seeds in oil. Keep aside.
Roast coconut and coriander seeds separately without oil.
Now grind all these items together.
Let it cool and store in an airtight container.
11:39 am by Unknown
Chef's Name : Niru Gupta
Ingredients150 gm cumin seeds
50 gm black cardamom seeds
25 gm cinnamon
25 gm cloves
25 gm peppercorns
4 bay leaves
Method
Sun all ingredients or place them over an oven to rid them of any moisture.
Then grind them to a powder in a food processor.
Store in an airtight jar.
11:37 am by Unknown
Chef's Name : Niru Gupta
IngredientsEqual quantities of:
Star anise (Badiyan)
Cinnamon (Dal chini)
Laung (cloves)
Elaichi (cardamom)
Method
Grind and store in an airtight jar.
11:35 am by Unknown
Chef's Name : Niru Gupta
Ingredients1 cup coriander seeds
1 1/4 cups cumin seeds
1/2 cup thymol seeds/ ajwain
1/2 cup mango powder
2 1/2 tsp garam masala
1 1/4 cups powdered black rock salt
4 tsp powdered black pepper
2 tsp (approx) citric acid
1/2 cup dried and powdered mint leaves
Method
Roast the coriander, cumin and ajwain in a heavy-based pan till dark brown.
Remove from pan and leave to cool.
Put all the ingredients together and powder fine, in a processor.
Store in an airtight jar.
11:31 am by Unknown
Chef's Name : Niru Gupta
Ingredients60 corns all spice
4 whole star anise
16 green cardamoms
4 whole flowers of mace
1 whole nutmeg
1200 W Microwave
Method
Dry roast all the ingredients.
Cool and powder.
Store in an airtight jar.
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