Indian Snack Recipe - ALMOND HONEY POPCORN

ALMOND HONEY POPCORN

Ingredients :

Softened butter

1 1/4 C. sliced almonds

4 qt. popped popcorn

1/2 C. butter

1 1/2 C. honey

1/2 tsp. salt

1 tsp. baking soda

2 tsp. vanilla extract

Method : 

Butter a large bowl with softened butter. 

In the bowl toss together the almonds and the popped popcorn.

In a saucepan with high sides, melt the butter. 

Add honey and salt. 

Bring to a boil, stirring constantly and allow to boil for five minutes. 

Remove from heat and stir in baking soda and vanilla extract. 

Pour over popped popcorn and stir to coat. 

Place on large cookie sheet and bake at 300ºF for 30 minutes, stirring every 10 minutes.

Remove from oven, loosen from pan and cool.

Source : DSDG Group

Indian Pickle Recipe - Lemon Pickle

Lemon Pickle


Ingredients :


Lemons 6
Salt 5 tsp.
Chili powder 5 tsp.
Turmeric pinch
Hing 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.


Method :


Cut lemons into small pieces and remove the seeds.
Add salt and keep for about 12 hours.
Add chili powder, turmeric, and methi.
Heat oil, mustard seeds, and asafoetida.
Spread this mixture over the lemons.
Mix thoroughly.




Source : DSDG Group

Indian Chicken Recipe - Chicken Lajawab

Chicken Lajawab

Ingredients :

1 lb. Chicken(boneless, skinless)

¾ lb. Yoghurt

¾ cup Raw Cream

1 tbsp. Garlic(paste)

1 tbsp. Ginger(paste)

¾ lb. Tomato

2 nos. Green Chilies

½ cup Rum

Coriander powder to taste

Turmeric Powder to taste

Vegetable Oil for garnishing

Method :

Mix Curd, Rum, Coriander, Turmeric, Garam Masala, Garlic and Ginger with Chicken and marinate it for three hours.

Fry chicken in just enough oil till it turns golden brown.

Grind tomatoes with green chilli and garam masala and fry till the oil separates.

Mix the fried chicken pieces and add 2 cups of boiling water.

Keep it on low heat for half hour.

Add Salt to taste

Serve hot with cream and enjoy.

Indian Snack Recipe - CHANA AND PALAK SEEKH VEG. KABABS

CHANA AND PALAK SEEKH VEG. KABABS

INGREDIENTS :

100 gm green channa,

50 gm spinach,

15 gm paneer,

5 gm green chilli (finely chopped),

3 gm cinnamon powder,

3 gm salt,

2 gm cumin powder,

3 gm coriander powder

METHOD :

Blanche spinach and green channa, squeeze out the excess water and process it in a

grinder till smooth.

Mix the grated paneer, green chilli, cinnamon powder, salt, garam masala, cumin powder and coriander powder with the paste.

Roll out to shape like a seekh and bake in oven for 8 to 10 mins at 180 degrees Celsius.

Source : DSDG Group