Indian Pickle Recipe - Cabbage Pickle

Cabbage Pickle Recipe

Ingredients :

• 4 cup Cabbage (chopped)
• 4 cup Vinegar
• 1 tsp Salt
• 1 tbsp Dry Mustard Seeds(roasted)
• 1/2 cup Water
• 4 cup Onion (chopped)
• 1 cup White Sugar
• 1 tbsp Curry Powder
• 1/2 cup Flour


Method :

• Boil chopped cabbages and onions with vinegar in a vessel for 10 minutes.

• Add sugar, and salt to it. Mix mustard and curry powder with flour.

• Add enough water to make a paste and stir properly.

• Stir paste into boiled cabbage-onion mixture and boil again for 20 minutes.

• Bottle and seal while hot.


Source : Indobase

Indian Sweet Recipe - Crullers

CRULLERS

Ingredients :


4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
2 Eggs
1/2 tbsp Cinnamon powder
2 tbspn Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying



Method :

Cream the butter and sugar in a basin with a wooden spoon.
(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)

Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.

Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.

Add the cinnamon and the nutmeg.

Make a dough using a little water.

Knead until smooth and soft and the dough is free from stickiness.

Allow the dough to stand for 20 minutes.

Divide the dough into even sized balls.

Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.

Make a hole in the centre of each rounds so that it resembles like doughnuts.

Deep fry in a kadai till golden brown in colour.drain.

Sprinkle the powdered sugar on top.


Source : IndianFoodForever

Indian Rice Recipe (Non-Veg) - Dum Biryani

Dum Biryani

Preparation time : - 30 minutes
Serves : - 2

Ingredients :

500 grams chicken,
½ cup curd(yoghurt),
1 cup basmati rice(long grain),
1 tablespoon milk,
3 cups water,
1 inch cinnamon,
2 bay leaves,
2 cloves,
2 green cardamoms,
2 black cardamoms,
½ teaspoon black pepper corns,
½ teaspoon cumin seeds,
½ tablespoon chopped ginger,
½ tablespoon chopped garlic,
1 blade mace,
1 teaspoon grated nutmeg,
½ cup mix of tightly packed coriander and mint leaves,
4 tablespoons poppy seeds,
1 tomato,
1 onion,
1 teaspoon saffron dissolved in a tablespoon warm milk,
3 potatoes halved, boiled and deep fried,
2 large onions cut into roundels,
2 tablespoons ghee(clarified butter) and
salt to taste.


Method :

Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown.

In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients.

Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt.

Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up.

Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown.

Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done.

Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken.

Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven.

Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.



Source : DSD Email Forward