#HomeMadeFoodRecipes
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Khubani Ka Meetha
Ingredients:
Dried apricots soaked 500 grams
Fresh malai 1/4 cup
Sugar 3/4 cup
Apricot seeds for garnishing
Recipe:
Crack open the apricots seeds and remove the kernels and blanch them. Drain the apricots and reserve the water. Heat a deep non-stick pan.
Add the soaked apricots, reserved water and sugar. Stir well and cook for 3-4 minutes.
Press the apricots a bit and cook for a few more minutes or till they are slightly mashed.
Separate a portion of the cooked mixture and cool slightly. Blend this into a puree.
Add puree to apricots in the pan, mix well and cook till the mixture thickens. Pour into individual glasses and top with malai.
Sprinkle apricot kernels and serve either at room temperature or chilled.
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ब्रेड पिज़्ज़ा रेसिपी बनाने की सबसे आसान विधि | DOMINO's Bread Pizza | Bread Pizza Recipe In HINDI
Link” https://youtu.be/osMMyjA8e64
@indianfood @indianfoodrecipes-blog-blog @foodnetwork @homemadefoodrecipes @recipes
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Mirchi Ka Salan
Ingredients:
Green chilies 18-20 Big
Roasted peanuts 1/2 cup
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Sesame seeds (til) 2 tablespoons
Dried red chilies broken 2
Oil for deep-frying
Garlic halved 6-8 cloves
Ginger,chopped 1 inch piece
Mustard seeds 1 teaspoon
Curry leaves 8-10
Onion grated 1 medium
Turmeric powder 1 teaspoon
Salt to taste
Tamarind pulp 2 tablespoons
Fresh coriander leaves chopped 1 tablespoon
Recipe:
Slit the green chilies vertically without cutting through. Heat sufficient oil in a deep non-stick pan and deep fry for 3-4 minutes.
Drain on absorbent paper. Dry roast cumin seeds, coriander seeds and sesame seeds in a non stick pan.
Grind together red chilies, peanuts, cumin seeds, coriander seeds, sesame seeds, garlic and ginger with sufficient water into a paste.
Pour 1 tbsp of the leftover oil in another non stick pan and heat. Add mustard seeds and when they splutter, add curry leaves and onion.
Mix well and sauté till the onion is well browned. Add the ground paste and mix well.
Cook for 3-4 minutes, stirring continuously. Add turmeric powder and 3-4 cups of water. Stir and cook for a 2-3 minutes.
Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes.
Serve hot garnished with coriander leaves with pulao or biryani or steamed rice.
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Soya Chunks Manchurian
Ingredients:
1 cup - 200ml
Mini Soya chunks - 1 cup (Soya Nano, I used double horse brand)
Water – 3 cups ( to boil soya chunks)
Maida/All purpose flour - 3 tbsp
Corn flour - 1/4 cup
Red chilli powder - 1 tsp
Ginger-garlic paste - 1 tsp
Cooking oil – to deep fry
Salt - as needed
For manchurian sauce
Cooking oil - 1 tbsp
Garlic cloves - 5 nos ( finely chopped)
Big onion - 1 no ( finely chopped)
Capsicum - 1/4 no ( finely chopped)
Spring onion - 2 sprig ( finely chopped)
Soya sauce - 1/2 tsp
Tomato sauce – 1.5 tbsp
Red chilli sauce or red chilli powder - 1 tsp
Sugar - a pinch
Salt - as needed
Recipe:
Boil 3 cups of water and add the soya chunks in hot water.Let it soak for 10 minutes. It becomes soft and doubles in size. Squeeze the chunks and drain the excess water( If using big sized soya chunks, chop them into small pieces after squeezing the water).Take them in a bowl.To this, add maida, corn flour or rice flour ( OR use 50/50), red chilli powder, g&g paste and required salt.
DO NOT ADD WATER. Just mix everything well. The moisture content of soya chunks would be enough to coat the flour. Add more flour if the chunks are not coated properly.
Make sure the flour is well coated over soya chunks. Let it rest for 10 –15 minutes.
In the mean time, finely chop the garlic, big onion, spring onion and capsicum. Set aside.
Prepare sauce mix first. For this, take red chilli sauce or chilli powder, soya sauce, tomato sauce, sugar and salt.Mix well.
Heat oil to deep fry.Drop one soya to check the heat of oil. If it rises to the top immediately, oil temperature is just right.
Reduce the flame to medium and drop a batch of soya chunks in a sprinkled manner in oil. Keep tossing them for uniform cooking. Fry them until the bubbles cease and soya chunks turn golden brown with a crispy texture. Remove in a tissue paper. Repeat the same and deep fry all the chunks. If you wish, you can serve this crispy, fried chunks as soya 65 with tomato sauce. Kids would love it. If you want to make manchurian, proceed to the next step.
Heat oil in a kadai and when it gets heated, add the finely chopped garlic, big onion, spring onion and capsicum.Saute until onion turns transparent.
Add the sauce mix. Add little water if needed.Mix well and check for taste. Add more tomato sauce or red chilli powder as per your taste.
Add the fried soya chunks.Toss well and remove in a plate. Garnish with finely chopped spring onion or coriander leaves. Serve hot immediately !
Note:
Adjust the quantity of chilli powder as per your taste.
You can replace corn flour with rice flour or use 50/50 corn flour and rice flour.
Serve hot to enjoy its best taste because soya chunks becomes chewy and soft after it cools down.
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Goan Fish Curry
Ingredients:
1 lemon size tamarind
2 tbsp ginger paste
1 tbsp malt vinegar
2 pomfret fish
1/2 cup coconut scraped
6 red chilies whole
2 tbsp oil
2 green chilies
2 tbsp coriander seeds
1 small tomato
2 tsp garlic paste
2 tsp cumin seeds
salt to taste
1 small onion
Recipe:
Clean, wash and cut each fish into 5-6 pieces.
Cut onions and tomatoes.
Slit green chilies and cut into half.
Roast cumin seeds, coriander seeds and whole red chilies.
Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste and malt vinegar.
Heat up oil in a pan.
Mix in cut onions and stir fry till golden brown.
Mix in green chilies and cut tomatoes.
Stir fry on a medium heat up for 3 minutes.
Stir constantly.
Mix in the paste and 11/2 cup of water.
Bring it to a boil and then mix in fish pieces and salt.
Stir fry on a low heat up for about 5 minutes or till fish is just done.
Serve hot with steamed rice.
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Sweet Pongal
Ingredients:
Rice - 1 cup
Moong dal - ¼ cup
Milk - ½ cup
Ghee - ½ cup
Cashew - ¼ cup
Raisins - ¼ cup
Cardamoms - 3 to 4
Jaggery - 1 ½ cup
Recipe:
Dry roast moong dal until it starts to change its color.
Then soak rice and dhal for 10 minutes.
Add 2 ½ cups of water, milk, ghee and cook till the rice becomes tender.
Roast cashew, raisins and cardamom in ghee to golden.
In a separate pan take water and add jaggery to it.
Heat it till the later melts completely & forms a syrup consistency
Strain it through a strainer to remove impurities.
Mash the cooked rice dhal mixture and mix the jaggery syrup.
Stir well by adding warm ghee.
Add golden roasted cashew, raisins and cardamom.
Combine by stirring gently.
Serve hot with lip-smacking crispy Vada combination.
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Bajra Khichdi
Ingredients:
100 gms Bajra
40 gms Yellow Moong Dal
1/2 tsp Salt
1 tsp Ghee
Recipe:
Soak 100 grams bajra for an hour.
Separate the husk from the bajra by grinding coarsely in a mixer at a low speed.
Mix moong dal when it becomes completely husk free.
Transfer the contents in a pressure cooker with water and salt.
Cook the contents for 10 minutes.
Add hot water if required.
Mix hot ghee to the food.
Bajra Khichdi is ready to be served.
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Til Chikki
Ingredients:
200 gm til (white sesame seeds)
500 gm sugar
1 cup water
1 tsp baking (meetha) soda
Greased thali or baking tin to set the chikki
Recipe:
Dissolve sugar in the water over low heat.
When dissolved, increase the heat and let it come to a boil.
Cook till the syrup when dropped in a cup of cold water, forms a hard lump.
Stir in the til and cook for another 2 minutes or so and remove from heat.
Mix in the soda and pour the mixture into the prepared dish.
Leave to set in thin layers.
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Chicken Patiala
Ingredients:
Chicken On Bone cut into 4 pieces on the bone 800 grams
Yogurt 2 tablespoons
Cumin seeds 1 1/2 teaspoons
Cinnamon 1 inch
Cloves 4-5
Green cardamoms 4-5
Black cardamoms 2-3
Black peppercorns 1 tablespoon
Salt to taste
Red chili powder 2 teaspoons
Yogurt 1/4 cup
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Oil 4 tablespoons
Onions grated 4-5 medium
Dried red chilies 2-3
Tomato puree 3-4 teaspoons
Turmeric powder 1/2 teaspoon
Green chilies 3-4
Recipe:
Dry roast coriander seeds, cumin seeds, cinnamon, cloves, green cardamoms, black cardamoms and black peppercorns till fragrant. Set aside to cool.
Place the chicken in a bowl, add salt, red chili powder and yogurt and mix well.
Add garlic paste and ginger paste and mix again and keep in the refrigerator to marinate for 15-20 minutes.
Heat oil in a non-stick pan. Add onions and sauté till well browned.
Coarsely grind the roasted spices with dried red chilies.
Add tomato puree, turmeric powder and broken green chilies to the onions in the pan.
Mix well and sauté for 3-4 minutes. Add the marinated chicken and mix well.
Add ½ the spice powder and mix well. Add 2-3 tbsp water and mix again.
Cover and cook till the chicken is done.
Add the remaining spice powder and mix well, cover and cook on low heat for 10 minutes.
Remove from heat and let it stand for a few minutes before serving.
Serve hot.
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Punjabi Pindi Chole
Ingredients:
2 cups kabuli chana
3/4 tsp baking soda
1 Tbsp tea leaves, tied in a small cloth
2 Tbsp salt
2 Tbsp ginger, finely shredded
3-4 green chilies, slit lengthwise
2 potatoes-large, boiled, peeled and quartered
2 Tbsp coriander powder
1 Tbsp cumin seeds-roasted and powdered
1 tsp garam masala
1 tsp black pepper powdered
1 Tbsp pomegranate seeds, powdered
3/4 cup oil
1 lemon, quartered
Recipe:
Add baking soda to the chane and soak for at least 3-4 hours.
Cook chane in fresh water with tea leaves and 1 tbsp salt.
Remove tea leaves and excess water. Add cumin, coriander, garam masala, black pepper, pomegranate seeds, 1 tbsp salt to the chane. Mix well together.
Heat the oil, add ginger, stir a few times, until slightly brown.
Add green chilies and stir a few times.
Add the chana mixture and potatoes and stir continuously till well mixed and slightly fried.
Serve hot, garnished with the lemon quarters.
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Fruit Rabri
Ingredients:
Milk 1000 ml.
Sugar 1 Cup.
Cardamom powder 2 Pinch.
Pomegranate 1/2 Cup.
Orange(pieces) 1/4 Cup.
Apple(pieces) 1/2 Cup.
Pineapple(pieces) 1/4 Cup.
Recipe:
Boil 1 liter milk until it is reduced to ½ liter comes to thick consistency.
Add sugar and boil again until it is thick.
Add cardamom powder and mix it, switch off flame, later transfer into a bowl and allow it cool.
Place in refrigerator until it is chilled.
Remove apple peel and cut into pieces and place in water.
Take a bowl, add pomegranate, orange, apple, pineapple and on its top pour this rabir mixture and mix nicely.
Now fruit rabri is ready to serve.
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Indian Tandoori Fish
Ingredients:
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
Recipe:
Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess.
Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
Turn over and broil for about 8 minutes again.
Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
Serve the tandoori fish hot with your favorite chutney.
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Amritsari Fish
Ingredients:
8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste
Recipe:
Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.
Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.
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Bhuna Gosht
Ingredients:
Mutton cut into 1½ inch pieces on the bone 750 grams
Green cardamoms 6
Black peppercorns 10-12
Cloves 5-6
Dried red chillies 2
Oil 1 cup
Onions chopped 7 large
Garlic paste 2 tablespoons
Ginger paste 1 tablespoon
Red chilli powder 1 tablespoon
Turmeric powder ¼ teaspoon
Coriander powder 1¼ tablespoons
Green cardamom powder ¼ teaspoon
Salt to taste
Yogurt whisked 1 cup
Tomatoes chopped 3 large
Fresh coriander leaves chopped 2 tablespoons
Ginger cut into thin strips 1 inch
Recipe:
Coarsely crush green cardamoms, black peppercorns, cloves and dry red chilies.
Heat oil in a non-stick pan. Add crushed spices and sauté for ½ minute. Add onions and saute until brown.
Add garlic paste and ginger paste and sauté for 1 minute.
Add mutton pieces and sauté till light brown. Add red chili powder, turmeric powder, coriander powder, green cardamom powder and salt and mix well.
Add yogurt and mix well. Cover and cook on low heat for 30-35 minutes.
Add tomatoes, mix well, cover and cook on low heat for ½ hour or till mutton is tender.
Serve hot garnished with coriander leaves and ginger strips.
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Kunefe
Ingredients:
Sutarfeni 300 grams
Cottage cheese
Sugar 2 1/2 cups
Butter melted 1/2 cup + to grease
Paneer (cottage cheese) 1 inch thick slabs 4
Lemon juice 1 tablespoon
Lemon grated peel 1
Butter slab 100 grams
Recipe:
Heat sugar with two and a half cups of water till the sugar dissolves. Let the mixture come to a boil.
Add lemon juice and lemon peel and continue to boil for about five minutes. Remove from heat.
Grease a small aluminium tray with one tablespoon of butter. Put some of the kadayif into the tray and press. Keep a slab of paneer and press gently.
Put some more kadayif over the top and press gently once again. Keep the tray on the gas burner.
Drizzle some melted butter all round and cook over low heat till the underside turns reddish. Turn over and continue to cook till the other side turns red too.
Pour sugar water on top and wait till it gets absorbed. Keep a large slab of butter on top and serve immediately.
Similarly prepare more Kunefe.
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