Saturday, July 22, 2006
Preparation Time : 15
Cooking Time : 15
Serves / Makes : 4
Ladies finger-1 kg
Red/yellow capsicums-2 large chopped fine
Onions-2 chopped fine
Chilli powder-1 tablespoon
til seed -2 tablespoon
Turmeric powder (haldi)-2 tsp
1. In a deep frying pan, heat oil and add chopped onions and stir.
2. Add chilli powder, til seed, coriander powder, and mix well.
3. After 2-3 min, add chopped ladies finger and chopped capsicum, mix well.
4. Add salt and cook for 10 min in low flame.
5. When the vegetables turn soft, remove from fire and serve hot.
Source : User Contributed at Tarla Dalal
Friday, July 21, 2006
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.
Source : Indian Food Forever
Wednesday, July 19, 2006
5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying
1. Wash the capsicum and boil them whole till they are tender (not too much).
2. Drain water and keep aside to cool.
3. Mash the boiled potatoes.
4. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
5. Now add all spices, mashed potatoes and peas and fry for few moments.
6. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and
add the stuffing in it.
7. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
8. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly
sliced rings of tomato. Serve hot.
Source : Indian Foor Forever
Monday, July 17, 2006
12 oz or 1.5 cup green peas or Matar (fresh or frozen)
½ cup yogurt (beaten)
½ cup tomatoes (chopped)
½ cup onions
2-3 green chilly (finely chopped, adjust quantity according to preference)
2 teaspoons cilantro or coriander (chopped)
2 – 3 tablespoon ghee or vegetable oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 pinch of Asafoetida (optional)
salt to taste
3 teaspoons cilantro or coriander leaves (chopped)
1. Make Paneer and cut in 1 inch cubes.
2. Heat ghee. Fry Paneer or Tofy in ghee until golden light color and take out.
3. In separate pan, heat ghee again. Add onions and fry till light golden brown.
4. Add spices and and salt and stir well for few seconds.
5. Add tomatoes and stir well for few minutes.
6. Add yogurt and simmer for 8-10 minutes.
7. Add the peas and stir all well again.
8. Few minutes before serving add the friend paneer and stir gently.
9. Garnish with coriander leaves and serve hot with Indian bread or rice.
Source : Food India