365 days around India!!
Wednesday, 21 May 2014
Refined flour 200 gm
Sunday, 18 May 2014
AAM PANNA
Aam Panna which is prepared using raw mangoes, sugar and an assortment of spices is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron in summer due to excessive sweating. Green mango is a rich source of pectin, which gradually dismisses after the formation of stone. It taste sour because of the presence of oxalic, citric and malic acids. This drink is mainly consumed in northern part of India.
Ingredients:
Raw mango 500 gmCumin powder 10 gm
Black peppercorns crushed 5 gm
Red chilliy powder 10 gm
Sugar Or jaggery 200 gm
Mint 20 gm
Salt to taste
Chilled water
Method:
- Wash and boil raw mangoes
- Mash it and strain pulp
- Muddle mint leaves
- Add roasted cumin powder, black peppercorn, black salt and sugar
- Mix it well with sugar and chilled water
- Garnish it with lemon slice and mint leaves.
Friday, 16 May 2014
POMFRET
TANDOORI POMFRET
Ingredients:
Pomfret 1 no
Hung Curd 250 gm
Ginger & garlic Paste 100 gm
Lemon 30 ml
Kashmiri Chilly Powder 20 gm
Turmeric Powder 3 gm
Roasted Gram flour 10 gm
Carom seed 5 gm
Mustard seed(crushed) 3 gm
Mustard Oil 30 ml
Chopped coriander 50 gm
Salt to taste
Method:
- Wash and clean pomhret properly, trim its fins & tails
- Pat dry it properly with cloth
- Make 3-4 incision with the sharp knife both side
- Marinate it with ginger & garlic paste, lemon juice, carom seed, kashmiri chilly powder and salt, leave it aside for 8-10 minute
- For second marination take a separate pan heat it add some mustard oil in it, add kashmiri chilly powder mix it with heated oil and remove pan from fire
- Cool it down and add hung curd, roasted gram flour, coriander powder, garam masala, sprinkle kasuri methi and crushed mustard seed, mix it well
- Drain it out from the first marination, and mix marinated fish with second marination
- Cook the fish in medium hot tandoor with help of skewers for 8-10 minute
- Baste with melted butter on regular intervals
- Slip the fish off skewers on to a serving plate
- Serve with mint chutny, lachha onion and lemon wedge.
Wednesday, 14 May 2014
365 days around India!!: LOBSTERLobsters are found in all oceans. They li...
365 days around India!!: LOBSTER
Lobsters are found in all oceans. They li...: LOBSTER Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the contin...
Lobsters are found in all oceans. They li...: LOBSTER Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the contin...
LOBSTER
Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrow under rocks. Cook boil or steam live lobsters. Lobster recipes include Lobster Newberg and Lobster Thermidor.
TANDOORI LOBSTER
Ingredients:
Lobster 2 no.
Hung Curd 250 gm
Gram Flour 150 gm
Kashmiri Chilly Powder 10 gm
Coriander Powder 5 gm
Cardamom Powder 5 gm
Kasuri Methi Powder 2 gm
Garam Masala Powder 3 gm
Lemon 1 no.
Cloves Powder 2 gm
Carom Seeds 2 gm
Chopped Coriander 2 gm
Ginger & garlic Paste 5 gm
Mustard Oil 20 ml
Salt to taste
Method:
(Cleaning Process)
- Take lobster cut it from center with the help of scissor take out flesh
- Now take out thread from flesh
- Wash both shell and flesh properly, cut flesh into 2-3 pieces
- For shell take boiling water in a pan add pinch of salt into it add shell into it for 3-4 minute
- After that take it out from boiling water and put under tap water to cool it down
Marination:
- For first marination add ginger & garlic paste, lemon juice,salt, carom seed and kashmiri chilly powder
- Take a pre-heated pan add some mustard oil into it then put kashmiri chilly powder fry it till a bit for 30 seconds
- Take hung curd add ginger & garlic paste, pour above fried kshmiri chilly powder, kasuri methi powder, roasted gram flour, cardamom powder and cloves powder and make thick consistency batter
- Sprinkle garam masala over it and few drops of mustard oil
- Take out marinated flesh add it into above batter and keep it aside for around 3 hours
- Take skewers and cook it in clay oven pot (tandoor) for around 5-8 minute
- Take it out of skewers in a platter add some butter over it, coriander leaves, chaat masala mix it gently
- Place it back in shell gently
- Serve in platter along with shell with mint chutny
- Can be well enjoyed with Champagne or beer.
Monday, 12 May 2014
365 days around India!!: Traditional Home Style Chicken ShawarmaIsn't cr...
365 days around India!!:
Traditional Home Style Chicken Shawarma
Isn't cr...: Traditional Home Style Chicken Shawarma Isn't crazy if we talk about fusion cooking. We might have head many a times, it is just b...
Traditional Home Style Chicken Shawarma
Isn't cr...: Traditional Home Style Chicken Shawarma Isn't crazy if we talk about fusion cooking. We might have head many a times, it is just b...
365 days around India!!: MUTTON GILAFI KEBABKebab refers to the meat tha...
365 days around India!!: MUTTON GILAFI KEBAB
Kebab refers to the meat tha...: MUTTON GILAFI KEBAB Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded ...
Kebab refers to the meat tha...: MUTTON GILAFI KEBAB Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded ...
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