tag:blogger.com,1999:blog-12886971416912198282024-03-07T22:59:09.941-08:00INDIAN COOKERYHere the best recipes of preparation of dishes of the Indian cookery are publishedserj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-1288697141691219828.post-85996538909109501032010-09-25T11:44:00.001-07:002010-09-25T11:44:48.099-07:00Cod in Bengali<span class="long_text" id="result_box"><span title=""> </span><span style="background-color: white;" title="">* Cod - 1 kg<br />
</span><span style="background-color: white;" title="">* Buttermilk - 4 cups<br />
</span><span style="background-color: white;" title="">* Red pepper - 1 tablespoon<br />
</span><span title="">* Turmeric - 1 tsp.<br />
</span><span title="">* Cumin, ground black pepper - 1 / 2 tsp<br />
</span><span style="background-color: white;" title="">* Lemon juice - 1 tsp<br />
</span><span style="background-color: white;" title="">* Salt - 3-4 tablespoons<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">Fish to clean, gut, wash and dry. </span><span style="background-color: white;" title="">Lightly rub pieces of fish curry, reheat in buttermilk, place in a warm place. </span><span style="background-color: white;" title="">Then put the fish into the pan, sprinkle with lemon juice, add water, sprinkle with cumin, red and black pepper and place simmer for 10 minutes. </span><span style="background-color: white;" title="">After this, lay the fish on a warmed tray, sauce season with salt and lemon juice, pour on the fish and sprinkle the top with melted butter.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-30130304022398261942010-09-24T07:20:00.000-07:002010-09-24T07:20:49.514-07:00Catfish fillets in the Indian<span class="long_text" id="result_box"><span style="background-color: white;" title=""> </span><span style="background-color: white;" title="">* Catfish fillet - 300g<br />
</span><span style="background-color: white;" title="">* Butter - 1 tbsp. </span><span title="">l.<br />
</span><span style="background-color: white;" title="">* White wine - 2 tbsp<br />
</span><span title="">* Carrots - 1 pc.<br />
</span><span title="">* Celery - 2-3 stems<br />
</span><span style="background-color: white;" title="">* Onion - 1 small onion<br />
</span><span style="background-color: white;" title="">* Parsley and dill - to taste<br />
</span><span style="background-color: white;" title="">* Rice - 2 tablespoons<br />
</span><span style="background-color: white;" title="">* Flour - 1 / 2 tsp<br />
</span><span style="background-color: white;" title="">* Curry - 1 / 2 tsp<br />
</span><span style="background-color: white;" title="">* Broth - 1 cup<br />
</span><span title=""> </span></span><br />
<span class="long_text" id="result_box"><span title="">Catfish fillets cut into portions, place in saucepan with sliced carrots, celery and onions, add a little butter, celery, pour wine and fish broth, and turned up. </span><span title="">Cooking fish is taken out.<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">For the sauce, sauté the flour in butter, add curry and diluted with liquid, which was formed in fire fish. </span><span style="background-color: white;" title="">Ready to stir the sauce, season with butter and strained through a sieve. </span><span title="">Rice is cooked separately.<br />
</span><span style="background-color: white;" title="">Steamed fish is placed on the rice, pour sauce, sprinkle with finely chopped parsley and dill.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-74287212184686529122010-09-23T08:20:00.001-07:002010-09-23T08:21:21.970-07:00Kofta curry (minced meat balls)<span class="long_text" id="result_box"><span title=""> </span><span style="background-color: white;" title="">Products:</span><span style="background-color: white;" title="">450 g finely chopped or passed through a meat grinder lamb</span><span style="background-color: white;" title="">1 pod of green chilli</span><span style="background-color: white;" title="">2 garlic cloves</span><span style="background-color: white;" title="">a piece of green ginger, 2.5 cm</span><span style="background-color: white;" title="">1 teaspoon crushed garnet</span><span style="background-color: white;" title="">1 tsp fresh coriander</span><span style="background-color: white;" title="">1 / 2 tsp cumin</span><span title="">1 tbsp. </span><span style="background-color: white;" title="">tablespoon lemon juice</span><span title="">2 tbsp. </span><span style="background-color: white;" title="">spoon bread crumbs of white bread or pea flour</span><span style="background-color: white;" title="">salt and black pepper to taste</span><span title="">1 egg</span><span title="">1 large onion</span><span style="background-color: white;" title="">210 g canned tomatoes</span><span title="">1 tbsp. </span><span style="background-color: white;" title="">spoon of green coriander</span><span style="background-color: white;" title="">1 tsp mountain masala</span><span title="">1 teaspoon salt</span><span style="background-color: white;" title="">450 g fresh or frozen green peas</span><span title="">2 tbsp. </span><span title="">tablespoons sunflower oil</span><span title="">1 / 2 tsp turmeric</span><span title="">vegetable oil for frying<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">Finely chop the chilli, ginger, garlic and coriander and mix with finely chopped or passed through a meat grinder meat, all thoroughly. </span><span style="background-color: white;" title="">Put ground beef in pomegranate, cumin, bread crumbs or sifted pea flour, salt, pepper and Promesa good mass. </span><span style="background-color: white;" title="">Add one protein, fresh lemon juice, mix well. </span><span style="background-color: white;" title="">Roll small balls of minced meat the size of a walnut and fry in hot oil. </span><span title="">Jacket ready. </span><span style="background-color: white;" title="">Fried jacket can be frozen in the freezer and use as needed.</span><span title=""> </span></span><br />
<span class="long_text" id="result_box"><span title="">Curry</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">Grate grated onion and saute over moderate heat in two tablespoons of sunflower oil. </span><span style="background-color: white;" title="">When the onions will become golden brown, put it in the turmeric and fry for another 3 minutes, then add the canned tomatoes. </span><span style="background-color: white;" title="">Broil until, until the mixture is smooth and begins to allocate oil. </span><span style="background-color: white;" title="">Add salt and green peas in a cook another 5 minutes.</span><span style="background-color: white;" title="">Pour into a mass of 0.8 liters of boiling water (if you want to get a thick curry sauce, water, should take less). </span><span style="background-color: white;" title="">When the peas become almost soft, dip into the sauce and jacket tomite another 10 min. </span><span title="">Then add coriander and garam masala, cover and leave to simmer for 5 minutes. </span><span style="background-color: white;" title="">The dish is ready. </span><span title="">Kofta served hot with boiled rice or chapatis.<br />
</span><span title=""> </span></span><br />
<span class="long_text" id="result_box"><span title="">Tips:</span><span style="background-color: white;" title="">If the stuffing will be too wet, the balls will fall apart. </span><span style="background-color: white;" title="">To avoid this, add the stuffing of bread crumbs or pea flour.</span><span style="background-color: white;" title="">For very dry mincemeat jacket are obtained hard and lose flavor.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-86624761719698575622010-09-22T09:31:00.001-07:002010-09-22T09:32:04.503-07:00Sweater curry (minced meat, meat balls)<span class="long_text" id="result_box"><span style="background-color: white;" title="">Products:</span><span style="background-color: white;" title="">450 g finely chopped or minced lamb</span><span style="background-color: white;" title="">1 pod of green chilli</span><span style="background-color: white;" title="">2 cloves garlic</span><span style="background-color: white;" title="">a piece of green ginger, 2.5 cm</span><span style="background-color: white;" title="">1 tsp ground pomegranate</span><span style="background-color: white;" title="">1 tsp fresh coriander</span><span title="">1 / 2 tsp cumin</span><span title="">1 tbsp. </span><span style="background-color: white;" title="">tablespoon lemon juice</span><span title="">2 tbsp. </span><span style="background-color: white;" title="">spoon bread crumbs of white bread or pea flour</span><span style="background-color: white;" title="">salt and black pepper to taste</span><span title="">1 egg</span><span title="">1 large onion</span><span style="background-color: white;" title="">210 g canned tomatoes</span><span title="">1 tbsp. </span><span style="background-color: white;" title="">teaspoon coriander</span><span style="background-color: white;" title="">1 tsp mountain masala</span><span title="">1 tsp salt</span><span style="background-color: white;" title="">450 g of fresh green peas or ice</span><span title="">2 tbsp. </span><span style="background-color: white;" title="">spoons of sunflower oil</span><span title="">1 / 2 tsp turmeric</span><span title="">vegetable oil for frying<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">Finely chop the chilli, ginger, garlic and coriander and mix with finely chopped or minced meat, all thoroughly. </span><span style="background-color: white;" title="">Put in the minced ground garnet, thyme, breadcrumbs, or sifted pea flour, salt, pepper and a lot of good Promesa. </span><span title="">Add one protein, fresh lemon juice, mix well. </span><span title="">Roll it into little balls of minced meat the size of a walnut and fry in boiling oil. </span><span title="">Sweater ready. </span><span style="background-color: white;" title="">Baked jacket can be frozen in the freezer and use as needed.</span><span title="">Curry</span><span style="background-color: white;" title="">Grate the onion and fry on moderate heat in two tablespoons of sunflower oil. </span><span style="background-color: white;" title="">When the onions will get a golden-brown color, put in a turmeric and saute another 3 minutes, then add the canned tomatoes. </span><span style="background-color: white;" title="">Fry until then, until the mixture is smooth and begins to allocate oil. </span><span title="">Add salt and green peas to cook for another 5 minutes.</span><span style="background-color: white;" title="">Pour into a lot of 0.8 liters of boiling water (if you want to get a thick curry sauce, water need to take less). </span><span title="">When the peas become almost soft, pour into the sauce jacket and torment for another 10 minutes. </span><span style="background-color: white;" title="">Then add the coriander and garam masala, cover and leave to simmer for 5 minutes. </span><span title="">The dish is ready. </span><span style="background-color: white;" title="">Sweater served hot with boiled rice or chapatis.<br />
</span><span title=""> </span></span><br />
<span class="long_text" id="result_box"><span title="">Tips:</span><span title="">If the stuffing will be too wet, the balls implode. </span><span title="">To avoid this, add the minced meat breadcrumbs or pea flour.</span><span style="background-color: white;" title="">In very dry mincemeat jacket obtains solid and lose flavor.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-82388643871936360802010-09-21T09:04:00.001-07:002010-09-21T09:05:11.536-07:00Lamb cooked in wine.<span class="long_text" id="result_box"><span title=""></span><span style="background-color: white;" title="">Products:</span><span title="">8 pieces lamb (as a chop)</span><span title="">2 tbsp. </span><span title="">tablespoons red wine</span><span title="">1 teaspoon salt</span><span title="">Article 8. </span><span title="">tablespoons water</span><span title="">1 tbsp. </span><span title="">tablespoon vegetable oil</span><span title="">1-2 tbsp. </span><span title="">tablespoons lemon juice</span><span title="">on the big whisper garlic powder and ginger,</span><span style="background-color: white;" title="">spice mixtures,</span><span style="background-color: white;" title="">seasonings for lamb, and black pepper.<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">Rinse lamb and cut the excess fat. </span><span title="">Drain each piece of cloth. </span><span style="background-color: white;" title="">Evenly sprinkle with seasoned chunks of lamb, add the lemon juice, we leave to marinate for 30 minutes.</span><span style="background-color: white;" title="">Nakolite several times with a fork every piece of lamb on both sides, put in a fireproof dish. </span><span style="background-color: white;" title="">Pour on top of wine mixed with water, and add vegetable oil.</span><span style="background-color: white;" title="">Put pan in oven heated to 230 ° C and cook for 1.5 h; lamb can be fried on the grill, obzharivaya each side for 15 minutes.</span><span title="">As a side dish with lamb are served hot salad or rice.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-6819709357223711572010-09-19T08:11:00.001-07:002010-09-19T08:12:32.410-07:00Chicken tikka.<span class="long_text" id="result_box"><span title=""> </span><span title="">Products:</span><span style="background-color: white;" title="">Chicken weighing 1300 g or chicken pieces</span><span style="background-color: white;" title="">0,25 yogurt 2 hours</span><span title="">tsp salt</span><span title="">1svezhy lemon</span><span title="">2svezhih tomato</span><span title="">1 tsp cumin</span><span style="background-color: white;" title="">over a large pinch of garlic salt, seasoning for chicken, cayenne pepper (to give a color), spice mixtures, ground nutmeg powder and barbecue (like barbecue seasoning) 2 tbsp. </span><span title="">tablespoons sunflower oil<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">With chicken skin, rinse, dry with a towel and nakolite in several places with a fork. </span><span style="background-color: white;" title="">Put the chicken in a bowl. </span><span style="background-color: white;" title="">All the spices and salt, mix with yogurt and pour them a chicken so that the yogurt is well coated each piece. </span><span style="background-color: white;" title="">Close the lid, refrigerate and let marinate for 2-3 hours Put the chicken in a preheated 200 ° C oven and cook for 1 hour, occasionally basting the chicken pieces with sunflower oil (2 tbsp. Tablespoons).</span><span style="background-color: white;" title="">"Tikka" can be served on pieces of Nana with lettuce, tomato and lemon, sprinkled with caraway seeds.<br />
</span><span title=""> </span></span><br />
<span class="long_text" id="result_box"><span title="">Tips:</span><span title="">To make the chicken has turned soft, the temperature of the oven should be uniform and sufficiently high.</span><span style="background-color: white;" title="">The chicken should be well promarinovat to it soaked spices</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-25684911329120583192010-09-19T00:14:00.001-07:002010-09-19T00:15:25.763-07:00Fish, baked or fried.<span title=""> </span>Products:<br />
<span class="long_text" id="result_box"><span style="background-color: white;" title=""></span><span style="background-color: white;" title="">900 g haddock</span><span style="background-color: white;" title="">2 teaspoons salt (or to taste)</span><span style="background-color: white;" title="">3 dessert spoons of lemon juice</span><span style="background-color: white;" title="">1 teaspoon garlic powder</span><span style="background-color: white;" title="">1 / 2 teaspoon freshly ground black pepper</span><span style="background-color: white;" title="">1 teaspoon powdered cumin</span><span style="background-color: white;" title="">over a large pinch of ground nutmeg</span><span title="">cinnamon</span><span style="background-color: white;" title="">spice mixtures,</span><span style="background-color: white;" title="">seasoning for fish and cayenne pepper</span><span title="">2 tbsp. </span><span style="background-color: white;" title="">tablespoons vegetable oil<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">The fish is cut into squares 5x5 cm Rinse in a colander with cold water, let the water run. </span><span title="">Mix all the spices. </span><span style="background-color: white;" title="">Put the fish into a wide shallow bowl, add the spice mix, lemon juice and olive oil. </span><span style="background-color: white;" title="">Mix well so that each piece of fish was covered with mixture. </span><span title="">(Lemon, not only gives the fish flavor, but also allows you to save the form of fish in the process for r manufacturing.) Supply miskuna 1 hour in refrigerator. </span><span style="background-color: white;" title="">Put a piece of foil on the grill or pan. </span><span style="background-color: white;" title="">Lay the foil pieces of fish and bake in pre preliminarily heated oven for 5 minutes each side over medium heat. </span><span style="background-color: white;" title="">Prepared by the method described by nym fish can be fried in hot oil in deep frying pan.</span><span style="background-color: white;" title="">Fish can be served as a snack or as a separate dish with salad and fried potatoes.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-82823367749663678142010-09-18T01:26:00.000-07:002010-09-18T01:27:19.778-07:00Curry fish<span title=""> </span>Products:<br />
<span class="long_text" id="result_box"><span style="background-color: white;" title=""></span><span style="background-color: white;" title="">450 g haddock or cod</span><span style="background-color: white;" title="">2 medium onions</span><span style="background-color: white;" title="">1 teaspoon salt</span><span style="background-color: white;" title="">1 tsp mountain masala</span><span style="background-color: white;" title="">1 teaspoon black pepper</span><span style="background-color: white;" title="">1 tsp turmeric 0.2 liter of yogurt</span><span style="background-color: white;" title="">150 g canned tomatoes</span><span style="background-color: white;" title="">1 pod of green chilli (optional)</span><span title="">1 tbsp. </span><span style="background-color: white;" title="">spoon of green coriander</span><span title="">2 tbsp. </span><span style="background-color: white;" title="">tablespoons vegetable oil<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">Narezhte onion and saute over medium heat. </span><span style="background-color: white;" title="">Add turmeric and fry for another 5 minutes on low heat. </span><span style="background-color: white;" title="">Put the canned tomatoes and cook the dish over medium heat until all vegetables are not well. </span><span style="background-color: white;" title="">stir and begin to allocate oil. </span><span title="">Clean fish and cut into small pieces. </span><span style="background-color: white;" title="">Put the fish slices for 1 h in the yogurt. </span><span style="background-color: white;" title="">Marinated in yogurt, place the fish in the previously cooked mass.</span><span style="background-color: white;" title="">Add salt, garam masala, chilli, black pepper, coriander and half portions. </span><span title="">Cover the pan lid. </span><span title="">Fish do not flip, or lose shape. </span><span title="">Cook on low heat for about 40 minutes. </span><span title="">When will serve butter, the dish is ready. </span><span style="background-color: white;" title="">Sprinkle the remaining chopped coriander and serve with fried or boiled rice. </span><span title=""><br />
</span><span title=""> </span></span><br />
<span class="long_text" id="result_box"><span title="">Tips:</span><span style="background-color: white;" title="">If the pieces of fish do not survive in yogurt, then in the cooking process, they lose their shape.</span><span style="background-color: white;" title="">Pay close attention to the fire if it is too strong, the fish will lose flavor.</span><span style="background-color: white;" title="">Can not interfere with this dish, otherwise all the fish will fall apart.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-57397643617248852962010-09-17T07:22:00.001-07:002010-09-17T07:23:17.009-07:00Kebab of lamb<span class="long_text" id="result_box"><span title=""> </span><span title="">Products:</span><span style="background-color: white;" title="">450 g passed through a meat grinder lamb (shoulder blade)</span><span style="background-color: white;" title="">1 medium onion</span><span style="background-color: white;" title="">1 pod of green chilli</span><span style="background-color: white;" title="">3 cloves garlic</span><span style="background-color: white;" title="">a piece of green ginger, 2.5 cm</span><span style="background-color: white;" title="">1 fresh mild tomato go 1st. </span><span style="background-color: white;" title="">tablespoon tomato paste or ketchup</span><span title="">1 tbsp. </span><span style="background-color: white;" title="">tablespoon fresh coriander</span><span style="background-color: white;" title="">1 / 2 tsp cumin</span><span title="">1yaytso</span><span title="">1 tbsp. </span><span style="background-color: white;" title="">tablespoon lemon juice</span><span title="">2st. </span><span style="background-color: white;" title="">tablespoons breadcrumbs</span><span style="background-color: white;" title="">Salt and pepper to taste<br />
</span><span style="background-color: white;" title=""> </span></span><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="">Mince lamb, onion, tomato, garlic, ginger, chilli and coriander. </span><span style="background-color: white;" title="">(If you do not have grinders, all products can be finely chopped.) Add all remaining ingredients except eggs and mix well stuffing his hands, then type in the egg. </span><span style="background-color: white;" title="">Take a full dessert spoon of stuffing and roll up your hands smooth ball, then give it a sausage shape, place on foil and cook in the oven for 15 minutes on each side. </span><span style="background-color: white;" title="">From cooked meat sausages should get 09.10. </span><span style="background-color: white;" title="">Kebabs can be served as a snack with a tomato and mint sauce as a main dish - fried potatoes, peas or green beans. </span><span style="background-color: white;" title="">Summer as a side dish a very good use of fresh vegetable salads.</span><span style="background-color: white;" title="">Cooked minced sausages can be frozen.<br />
</span><span title=""> </span></span><br />
<span class="long_text" id="result_box"><span title="">Tips:</span><span style="background-color: white;" title="">Stuffing should not be too wet to count yuski not cracked.</span><span style="background-color: white;" title="">Desired texture can be obtained by adding the stuffing of bread crumbs or pea flour.</span><span style="background-color: white;" title="">Kebab cooked without foil, obtained dry. </span><span style="background-color: white;" title="">Foil does not flow out fat and keeps a juicy kebab.</span><span title="">If the kebab grill without the foil, they occasionally need sprinkled with vegetable oil.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-57062816072488073062010-09-16T23:30:00.001-07:002010-09-16T23:32:27.793-07:00Mutton (minced) with green peas.<div style="background-color: white;"><span class="long_text" id="result_box"><span title=""> </span><span style="background-color: white;" title="">Products:</span><span style="background-color: white;" title="">450 g lamb mince</span><span style="background-color: white;" title="">220 g green peas (cabbage or Brussels sprouts)</span><span style="background-color: white;" title="">150 g canned tomatoes</span><span style="background-color: white;" title="">1 tbsp. </span><span title="">spoon of green coriander</span><span style="background-color: white;" title="">1 / 2 tsp turmeric piece of green ginger, 2.5 cm</span><span style="background-color: white;" title="">2 teaspoons salt</span><span style="background-color: white;" title="">1 tsp garam masala</span><span style="background-color: white;" title="">2 pods of green chilli (optional)</span><span title="">1 tbsp. </span><span title="">tablespoon red wine diluted with 5 items. </span><span style="background-color: white;" title="">tablespoons water 1 cup water<br />
</span><span title=""> </span></span></div><div style="background-color: white;"><span class="long_text" id="result_box"><span title="">In the beef add water and bring to a boil, put salt and finely chopped ginger rolling boil and let simmer for 10 minutes.</span><span style="background-color: white;" title="">Grate the onion on the grater and fry the other wa pan until golden brown in 2 tbsp. </span><span title="">tablespoons vegetable oil.</span><span style="background-color: white;" title="">Add turmeric and fry for 1 minute. </span><span style="background-color: white;" title="">Put the tomatoes continue to cook until it begins to stand oil. </span><span title="">In the prepared mixture, place stuffing. </span><span style="background-color: white;" title="">At this stage, the fat can be removed. </span><span title="">All the ingredients mix well. </span><span title="">In stuffing, place peas (chopped usual go brussels sprouts). </span><span style="background-color: white;" title="">To neutralize the sweet taste of peas, add the chopped chilli.</span><span style="background-color: white;" title="">Well prozharte mixture for 5 minutes, pour the wine, diluted with water and leave to simmer for 15 minutes.</span><span style="background-color: white;" title="">To bring a dish to readiness, it can be put in the oven, then sprinkle with green coriander, put sliced fresh sliced tomatoes and serve. </span><span title="">'<br />
</span><span title=""> </span></span></div><div style="background-color: white;"><span class="long_text" id="result_box"><span title="">Tips:</span><span style="background-color: white;" title="">If not carefully monitor the fire, the dish will turn dry and lose flavor. </span><span title="">Mixture to stir frequently, especially before you add the vegetables, otherwise it prigorit.</span></span></div>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-76422400439496440142010-09-16T05:37:00.001-07:002010-09-16T05:40:02.874-07:00Lamb on a spit.<div style="background-color: white;"><span class="long_text" id="result_box"><span title="">Products:</span><span style="background-color: white;" title=""> </span></span></div><div style="background-color: white;"><span class="long_text" id="result_box"><span style="background-color: white;" title="">500 g fillet (leg of lamb)</span><span style="background-color: white;" title="">1 teaspoon salt</span><span style="background-color: white;" title="">1 / 2 teaspoon freshly ground black pepper</span><span style="background-color: white;" title="">1 medium onion</span><span style="background-color: white;" title="">1 tbsp. </span><span title="">lemon juice</span><span style="background-color: white;" title="">1 / 4 teaspoon seasoning for lamb</span><span style="background-color: white;" title="">2 fresh tomatoes</span><span style="background-color: white;" title="">220 g fresh mushrooms</span><span style="background-color: white;" title="">100 g cheese (such as Cheshire)</span><span style="background-color: white;" title="">1 jar of canned fruit (120 g) (pineapple or apricot)<br />
</span><span style="background-color: white;" title=""> </span></span></div><div style="background-color: white;"><span class="long_text" id="result_box"><span style="background-color: white;" title="">Remove fat and slice the lamb into small pieces. </span><span style="background-color: white;" title="">Rinse the meat in a colander and allow water to drain. </span><span style="background-color: white;" title="">Put in a pan, sprinkle with salt, pepper, seasoning for lamb, pour the lemon juice and leave to marinate for 1 hour.</span><span style="background-color: white;" title="">Put the pieces of meat on a skewer, alternating with slices of lemon, tomato and mushrooms. </span><span style="background-color: white;" title="">Preheat grill to medium temperature and cook the meat for 5 minutes on each side. </span><span style="background-color: white;" title="">Put on a dish of boiled rice, put the pieces of meat, diced cheese and canned fruit.<br />
</span><span title=""> </span></span></div><div style="background-color: white;"><span class="long_text" id="result_box"><span title="">Tips:</span><span title="">Closely monitor the temperature of the grill, the meat did not work hard.</span><span title="">To prepare to use a soft, spring lamb.</span></span></div>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-90702840543750045042010-09-16T00:11:00.000-07:002010-09-16T00:14:50.440-07:00Fish sauce from Goa<span id="result_box" class="long_text"><span style="" title="">1 / 4 liter fish stock, 1 onion, 1 clove garlic,<br /></span><span style="background-color: rgb(255, 255, 255);" title="">2 tbsp. </span><span style="" title="">tablespoons vegetable oil 1 / 2 tsp turmeric<br /></span><span style="background-color: rgb(255, 255, 255);" title="">1 egg, salt, lemon juice.<br /><br /></span><span style="background-color: rgb(255, 255, 255);" title="">Onions and garlic, finely chop and gently fry in hot<br /></span><span style="background-color: rgb(255, 255, 255);" title="">oil, add turmeric powder and simmer on low heat<br /></span><span title="">3-4 min. </span><span style="background-color: rgb(255, 255, 255);" title="">Beat egg, mix with the broth slowly,<br /></span><span style="background-color: rgb(255, 255, 255);" title="">stirring constantly, pour in the sauce until it thickens.<br /></span><span style="background-color: rgb(255, 255, 255);" title="">Season with salt and lemon juice.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-73133813280095492312010-09-15T09:41:00.000-07:002010-09-15T09:45:09.468-07:00Hen, with tomatoes1 hen, 4 bulbs, 4 sprockets of garlic, 5 tomatoes,<br />1/2 l of curdled milk or kefir, 1/3 glasses vegetative<br />Oils, 1/4 ч. Turmeric spoons, po1/2 ч. Spoons of caraway seeds,<br />Coriander, cinnamon, carnations, cardamom, ginger,<br />Red and black pepper, garam-masala, salt, greens.<br /><br />Hen to draw, wash up, cut off a skin and to cut on<br />Pieces. The cleared, washed up onions and garlic to pass through<br />Meat grinder (as well as tomatoes). In a deep frying pan or a pan<br />With a thick bottom to fry to a golden crust on the heated<br />Oil the added some salt hen. Then to add spices,<br />Onions, garlic, all to mix and fry. To put tomatoes<br />And to fry, all moisture won't evaporate yet. To fill in with curdled milk,<br />To mix, cover with a cover and to extinguish to readiness. To shift<br />Dish in a bowl to strew garam-masaloj and greens.serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-40175846171799764032010-09-15T04:56:00.000-07:002010-09-15T04:59:26.528-07:00Chicken, baked in the oven<span id="result_box" class="long_text"><span style="" title="">1 chicken, 1 / 2 liter sour milk or yogurt, 1 / 4 tsp<br /></span><span style="background-color: rgb(255, 255, 255);" title="">turmeric, PA1 / 2 tsp coriander, cumin, ginger, cinnamon,<br /></span><span style="" title="">red and black ground pepper, salt, garam-<br /></span><span title="">masala.<br /><br /></span><span style="background-color: rgb(255, 255, 255);" title="">Chicken wash, disembowel, cut all the skin. </span><span title="">In broad<br /></span><span style="background-color: rgb(255, 255, 255);" title="">bowl pour yogurt, salt, and put all<br /></span><span style="background-color: rgb(255, 255, 255);" title="">spices, lightly beat the mixture whisk. </span><span title="">Place in mission<br /><br /><br /></span><span style="background-color: rgb(255, 255, 255);" title="">ku with a mixture of chicken and thoroughly coat with her. </span><span title="">Add to<br /></span><span style="background-color: rgb(255, 255, 255);" title="">soaking for an hour, turning from time to time and again<br /></span><span title="">rubbing mixture. </span><span style="background-color: rgb(255, 255, 255);" title="">Then put the chicken into the pan back,<br /></span><span title="">Pour curdled remnants and bake in the oven for<br /></span><span style="background-color: rgb(255, 255, 255);" title="">medium heat, occasionally pouring precipitated juice.</span></span>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-55191715982860950212010-09-14T00:26:00.000-07:002010-09-14T00:36:30.433-07:00Chickens kerry on-madrasky1 chicken, 3 items of a spoon of fat, 2 items of a spoon small cut<br />Onions, 2 sprockets of garlic, 1 item a powder spoon<br />кэрри (or pounded garlic with spices), it is a little<br />Water or a meat broth, salt, a lemon, 1 item a spoon<br />Tomato mashed potatoes (unessentially).<br /><br />Onions and the pounded garlic to fry, through 2—3 mines to add<br />кэрри to reduce fire and to extinguish 2—3 minutes Cut<br />For a portion of a chicken to put on a frying pan, well<br />To mix with spices and to extinguish under a cover on the weak<br />Fire. If the liquid has strongly boiled away, to add water or<br />Meat broth that enough dense sauce has turned out. At<br />Desire during suppression to add tomato paste. To season<br />Salt and lemon juice.serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-38224513691680312322010-09-13T07:32:00.000-07:002010-09-13T07:37:40.146-07:00Karry with meat500 Рі fast mutton, 1 big bulb, 2 <br />Garlic, 1 items a powder spoon replacement<br /> Pounded garlic with spices), sour milk<br />Or yoghurt, 2 items of a spoon of fat, 2 items of a spoon tomato<br />Pastes, salt.<br /><br />Small cut onions and garlic to fry in fat to the brown<br />Shade to put a powder, to extinguish on<br />Very weak fire of 3-4 mines and to add a tomato paste. In<br />The end to add meat and sour milk, to salt<br />And to fry.serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-89536521157434992162010-09-12T23:42:00.000-07:002010-09-12T23:44:25.171-07:00Pork with rice and pineapples500 Рі low-fat pork, 250 Рі rice, 6 slices of pineapple,<br />2 items of a spoon of a butter, 1 bulb, 3 carnations,<br />1/2 С‡. Spoons of a ground coriander, 1 С‡. A spoon of salt,<br />On 1/4 С‡. Spoons and cardamom, 3 items of a spoon of the pineapple<br />Juice, 1 items a lemon juice spoon, 1 item a spoon<br />Granulated sugar.<br /><br />Meat to cut small slices. Oil to warm up<br />And to fry in it meat, having added salt, a coriander, a carnation and<br />Small cut onions. Not ceasing to stir slowly, fry<br />10 minutes Then to add 1 glass of water and to extinguish to softness.<br />The welded rice to mix with 3 slices of the cut<br />Pineapples. Meat to mix with the turned out sauce and to lay out<br />In the form for from above to put rice, to strew<br />Cinnamon, cardamom, ”3 items spoons<br />Waters. The remained slices of pineapple to mix with the pineapple<br />Juice, lemon juice, granulated sugar and to redden slightly<br />On small fire. This mix to lay out on a surface<br />Fig. the Ready form under a cover to put in an oven on<br />10 minutesserj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-76887560533241626162010-09-12T03:14:00.000-07:002010-09-12T03:19:07.463-07:00Karry soup400 Рі mutton, 1 bulb, 1 item a fat spoon, 1 l of water,<br />1 bay leaf, 1 С‡. A powder spoon, salt, lemon<br />Juice, 2 items of a spoon of sour creamё.<br /><br />Onions small to chop and slightly to fry in fat. If is not present<br />Powder (a spicy mix from) to replace pounded<br />Garlic and other spices. To add this mix<br />To onions and to extinguish on weak fire of 3-4 minutes Small to cut<br />Soup greens to cut meat large pieces and to roast<br />Together with a bay leaf and salt. To shift products<br />In other ware to add water and to extinguish on the small<br />Fire during 2 С‡ to readiness. When the broth will boil away<br />Half, to filter it through a sieve, to add lemon juice<br />And to put sour cream.serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-90087645766922613372010-09-12T00:44:00.000-07:002010-09-12T00:46:37.346-07:00Cutlets with spices500 Рі pulp of mutton with fat, 4 bulbs, 1 potato,<br />2 glasses of vegetable oil, 1 pod of the fresh<br />Sweet green pepper, on 1 С‡. To a spoon of caraway seeds,<br />Coriander, red pepper, ginger, garam-masaly,<br />1 items a coriander spoon, salt.<br /><br />Meat to wash out, pass through a meat grinder from the cleared<br />Potato, pod of pepper and ginger. To add<br />Small chopped onions, spices, salt. All to mix,<br />To roll oblong cutlets, to roast. To lay out on<br />Dish to decorate with greens. On the remained oil to roast<br />Garnish (potato).serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-11031152454345335462010-09-11T11:24:00.000-07:002010-09-11T11:28:24.432-07:00Meat meatballs500 Рі mutton pulp, 6 bulbs, 4 tomatoes, 1/2 glasses<br />Rice, 2 glasses of vegetable oil, 1 pod pepper,<br />1/4 teaspoons , on 1 teaspoon of caraway seeds,<br />Coriander, ground red pepper, ginger, garam -<br />, salt, 1 table spoon of greens of parsley.<br /><br />To prepare forcemeat (see before. The recipe). From forcemeat to roll<br />Balls to fry them slightly in oil, to lay out<br />On a dish.<br /><br />In a deep pan with a thick bottom to pour 1/2 glasses<br />Oils to heat, put spices, onions (passed through<br />), it is good to fry a meat grinder. To add red pepper<br />And the tomatoes passed through a meat grinder, slightly to fry.<br />To put meat balls, to fill in them to half with water,<br />To salt, mix, cover with a cover and to extinguish to readiness,<br />Mixing. Ready meatballs to lay out in the deep<br />Dish to strew greens.serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-65026440177011056392010-09-11T02:07:00.000-07:002010-09-11T02:10:07.175-07:00Meat, with curdled milk500 Рі mutton pulp, 6 bulbs, 4 garlic,<br />1/2 l of curdled milk or kefir, 1/2 glasses vegetative<br />Oils, on 1 С‡. To a spoon of caraway seeds, a coriander, ginger,<br />1/2 tea Spoons , on 1/2 . Carnation spoons,<br />Cardamom, 3 bay leaves, 1 С‡. A spoon of the red ground<br />Pepper, salt, garam-masala, 1 item a coriander spoon<br />Or parsley.<br /><br />Meat to wash, cut small slices. Onions and<br />Garlic to clear, wash, pass through a meat grinder.<br /><br />In a pan with a thick bottom to heat oil, to put<br />Meat to salt, fry before crust occurrence. To add<br />Spices (except garam-masaly and ginger), then onions and to fry.<br />To fill in with curdled milk, to mix, cover with a cover<br />And to extinguish on weak fire to readiness. Then a pan to remove<br />With fire to add garam-masalu and ginger. A dish to lay out in<br />Bowls to strew small cut greens.serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-57268858144748292042010-09-07T05:04:00.001-07:002010-09-07T05:04:42.274-07:00Eggs with spices8 eggs, 3 bulbs, 4 tomatoes, 1/3 glasses baked<br />Oils, on 1/2 ч. Spoons of caraway seeds, a coriander, the red ground<br />Pepper, garam-masala, salt, 1 item a spoon<br />The cut coriander.<br /><br />To cook eggs within an hour, to take out, cool, clear.<br />From long cooking of squirrels becomes brown, its taste will change.<br />Onions to clear, wash, pass through a meat grinder<br />(As well as tomatoes). In a deep frying pan or kazan to heat<br />Oil to put caraway seeds, a coriander, pepper, then onions and<br />It is good to fry. To add tomatoes, to salt, mix<br />And to fry it is a little more. To put eggs, to fill in with 2 glasses<br />Waters to cover with a cover and to extinguish 10—15 minutes to Strew<br />garam-masaloj to mix. To shift in a bowl, to strew<br />Greens.serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-67420467372778187922009-05-24T00:30:00.000-07:002009-05-24T01:22:50.785-07:00STUFFED PARATHA AND PURI<strong>INDEX:<br /><span style="color:#ffffff;">.</span></strong><br />-Stuffed Keema or Minced Meat Paratha<br />-Chicken and Egg Paratha<br />-Egg Paratha<br />-Nan<br />-Keema Nan<br />-Keema Puri<br />-Stuffed Spinach and Egg Puri<br /><span style="color:#ffffff;">.</span><br /><div align="center"><strong>STUFFED KEEMA OR MINCED MEAT PARATHA</strong></div><div align="center">(9 Persons)<br /><span style="color:#ffffff;">.</span></div>Filling<br />8 oz or 1/4 kg. Keema (minced meat)<br />2 green chillies<br />few coriander leaves<br />1 teaspoon ginger<br />2 garlic flakes<br />2 teaspoons ground cumin seeds<br />Salt to taste<br />1 cup water<br /><span style="color:#ffffff;">.</span><br /><div align="justify">Method</div><div align="justify">Cook minced meat with water chopped ginger and garlic till tender and dry. Mix chopped green chillies, coriander leaves ground cumin and salt. Fill it in parathas. </div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="justify">Covering</div><div align="justify">3 cups wheat flour </div><div align="justify">1/2 teaspoon salt</div><div align="justify">3 teaspoon ghee</div><div align="justify">1 cop melted ghee</div><div align="justify">Water as required for kneading<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">Knead sifted flour and salt with ghee and water till soft dough, keep it covered for 25 minutes. Divide into 9 portions. Press each portion in the centre and fill cooked minced meat, cover the filling entirely. Seal well and flatten a little roll into a round like a chappati and fry on a tawa, using a little ghee till both sides are golden brown and crisp. Serve while hot at breakfast or lunch with curd.</div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="center"><strong>CHICKEN AND EGG PARATHA</strong></div><div align="center">(8 Persons)<br /><span style="color:#ffffff;">.</span></div><div align="justify">Ingredients</div><div align="justify">3 cups whole wheat flour </div><div align="justify">1 level teaspoon salt</div><div align="justify">1 cup ghee<br /><span style="color:#ffffff;">.</span></div><div align="justify">Chicken Mixture</div><div align="justify">2 Chicken breast (boiled and chooped)</div><div align="justify">5 or 6 eggs</div><div align="justify">9 coriander leaves</div><div align="justify">2 green chillies</div><div align="justify">1 teaspoon ground cumin seeds</div><div align="justify">Salt to taste<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">Beat the eggs in it, mix all the ingredients and keep it aside.<br /><span style="color:#ffffff;">.</span></div><div align="justify">Paratha dough</div><div align="justify">Knead sifted flour and salt with a little water and 4 teaspoons ghee. Keep it covered with wet cloth for 1/2 hour and again knead it till soft dough. Take small portions of dough, roll them out into a chappati and smear with ghee. Fold it up again into round balls and roll it out once more. Put it on a heavy and hot tawa, bake on one side of the paratha and turn it over. Add a little ghee from the sides till they get golden brown and crisp. Pour little chicken mixture on the top of crisp paratha then turn it and keep it till egg and chicken is set and golden brown in colour. Serve it hot for breakfast.</div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="center"><strong>EGG PARATHA</strong></div><div align="center">(8 Persons)<br /><span style="color:#ffffff;">.</span></div><div align="justify">Same recipe of chicken and egg Paratha. Only onrit the chicken.</div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="center"><strong>NAN</strong> </div><div align="center">(8 Persons) </div><div align="justify"><span style="color:#ffffff;">.</span><br />Ingredients </div><div align="justify">3 cups flour </div><div align="justify">1 egg</div><div align="justify">1 cop whole wheat flour </div><div align="justify">3 teaspoons sugar </div><div align="justify">1 teaspon salt</div><div align="justify">1 cup curd</div><div align="justify">1.5 teaspoon soda bicarbonate </div><div align="justify">6 teaspoons melted ghee </div><div align="justify">water to knead the dough</div><div align="justify">2 teaspoons aniseeds</div><div align="justify">2 teaspoons popi seeds </div><div align="justify">1/4 teaspoon onion seeds<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">Mix egg, salt, sugar, ghee and curd into sifted flour and whole wheat flour, knead it with a little water until smooth and elastic, keep it covered with wet cloth for 1/2 hour. In the meanwhile heat the tandoor. Dissolve soda in 1/4 cup of water then mix into the dough and knead it. Make big 8 round balls. Wet the balls with a little melted ghee and beaten egg. Sprinkle aniseed, popi seed and onion seed on the top of balls and make strips with the back of knife. Roll it round with wet hands and stretch long from bottom and apply moderate tandoor and cover tandoor till Nan is golden brown. Remove from the tandoor and serve hot. If it cannot be served immediately wrap it in the duster and keep it so that it may not become hard. Serve it with tandoori chicken.<br /><span style="color:#ffffff;">.</span></div><div align="justify">Note For Oven</div><div align="justify">Grease the baking tray and dust it with flour. Put the rolled Nan with hand on the tray and bake in moderate oven (350°) till golden brown. Heat the oven for 10 minutes before baking.</div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="center"><strong>KEEMANAN</strong></div><div align="center">(8 Persons)<br /><span style="color:#ffffff;">.</span></div><div align="justify">Ingredients Keema Mixture</div><div align="justify">1 cup minced meat</div><div align="justify">2 green chillies</div><div align="justify">1 teaspoon coriander powder </div><div align="justify">Salt to taste </div><div align="justify">1 yolk of egg<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">Cook all the above ingredients except egg till tender and dry. Cool it, mix yolk of egg, keep it aside.<br /><span style="color:#ffffff;">.</span></div><div align="justify">Nan dough</div><div align="justify">3 cups flour</div><div align="justify">1 cup whole wheat flour</div><div align="justify">1 egg</div><div align="justify">3 teaspoons sugar</div><div align="justify">1 teaspoon salt</div><div align="justify">1 cup curd</div><div align="justify">1.5 teaspoonful soda bicarbonate</div><div align="justify">6 teaspoons melted ghee</div><div align="justify">Water to knead the dough<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">It is the same as for Nan, only omit popy seeds, aniseeds, and onion seeds. Spread keema mixed with a yolk of egg, serve at lunch.</div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="center"><strong>STUFFED KEEMA PURI</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="justify">Filling </div><div align="justify">1 cup minced meat</div><div align="justify">2 green chillies</div><div align="justify">1 teaspoonful ground cumin </div><div align="justify">Salt to taste</div><div align="justify">1 teaspoon chopped ginger </div><div align="justify">1 cup water<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">Cook all the above ingredients together till tender and dry. Keep it aside.<br /><span style="color:#ffffff;">.</span></div><div align="justify">Covering</div><div align="justify">2.25 cups whole wheat flour</div><div align="justify">6 teaspoons ghee</div><div align="justify">1/4 teaspoon salt</div><div align="justify">Ghee for deep frying<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">Sift flour and salt and knead it with water until smooth and a little stiff. Cover it with wet cloth and keep it for 30 minutes. Knead ft again and make small round balls about the size of walnut. In it fill minced meat mixture and roll it 1/4 inch thick and fry it in hot ghee till it is puffed up like balloons and turn it till golden brown. Remove it from ghee. Serve hot at breakfast or lunch.</div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="center"><strong>STUFFED SPINACH AND EGG PUW</strong></div><div align="center">(6 Persons)</div><div align="justify"><span style="color:#ffffff;">.</span><br />Filling</div><div align="justify">8 oz spinach (250 granas)</div><div align="justify">1 full bailed egg</div><div align="justify">2 green chillies chopped</div><div align="justify">1 teaspoon coriander powder</div><div align="justify">Salt to taste<br /><span style="color:#ffffff;">.</span></div><div align="justify">Method</div><div align="justify">Remove the stems from spinach. Wash it and chop it. Cook it till tender with 1/4 cup of water till dry. Mash it, in it mix grated egg, green chilli, coriander powder and salt. Keep it aside.<br /><span style="color:#ffffff;">.</span></div><div align="justify">Covering</div><div align="justify">See the covering of stuffed keema puri. Serve it at breakfast or lunch.</div><div align="justify"><span style="color:#ffffff;">.</span></div><div align="justify"><span style="color:#cccccc;">Best Indian Food Recipes . Indian Cooking Recipes .</span></div><div align="justify"><span style="color:#cccccc;">How to Make PARATHA . How to Make NAN . How to Make Indian Food.</span></div>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0tag:blogger.com,1999:blog-1288697141691219828.post-15674388031364127212009-04-06T05:25:00.000-07:002009-05-24T01:28:30.633-07:00PULAO OR BIRIANI<strong>INDEX:</strong><br /><span style="color:#ffcccc;">.</span><br />-Chicken Pulao<br />-Chicken Biriani<br />-Roasted stuffed Chicken<br />-with Cheese and Mushroom Biriani<br />-Shahi Korma Chicken Pulao<br />-Egg Thread Fried Rice<br />-Fish Pulao<br />-Fish Kabab Pulao<br />-Akbari Mutton Pulao<br />-Keema Pulao<br />-Mutton Biriani<br />-Mutton Pulao<br />-Shah Jahani Biriani<br />-Pork Pulao<br />-Cocktail Prawns Kabab Pulao<br />-Prawn Pulao<br />-Teetur (Teal) Biriani<br /><span style="color:#ffcccc;">.</span><br /><div align="center"><strong>CHICKEN PULAO</strong></div><div align="center">(6 Persons)<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1/2 medium sized chicken</div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">2 lbs stock (6 teacups)</div><div align="justify">5 oz ghee (1/2 teacup)</div><div align="justify">1 big onion1 oz sultana (18 grams)</div><div align="justify">1 oz almond</div><div align="justify">4 cloves6 green cardamoms</div><div align="justify">1 small piece of cinnamon</div><div align="justify">2 teaspoons white cumin seeds</div><div align="justify">2 hard boiled eggs </div><div align="justify">Salt to taste</div><div align="justify">1/2 teaspoon saffron</div><div align="justify">3 small pieces of ginger</div><div align="justify">1/2 teaspoon red chilli powder </div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Wash and soak rice for 15 minutes. Cut chicken into medium pieces and then cook it with ginger, salt, whole spices, 2.5 lbs water, cumin seeds tied in muslin cloth until tender. Throw away the spices from the stock. Fry onion slices until light brown and then fry boiled chicken pieces for a few minutes. Add stock, rice, red chilli powder, salt and saffron dissolved in a little hot water and cook it until rice is tender and each grain is separate. Garnish with hard boiled egg round slices and golden brown almonds and sultanas. Serve hot.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>CHICKEN BIRIANI</strong> </div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">See the recipe of Mutton biriani. Same recipes as for mutton biriani. Omit mutton and add small chicken pieces.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>ROASTED STUFFED CHICKEN WITH CHEESE & MUSHROOM BIRIANI</strong></div><div align="center">(6 Persons)</div><div align="justify"><strong></strong></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients </div><div align="justify">1 chicken</div><div align="justify">1 oz garlic (28 grams)</div><div align="justify">1 small onion</div><div align="justify">2 big pieces of fresh ginger </div><div align="justify">1/2 teaspoon saffron</div><div align="justify">4 teaspoons dry coriander</div><div align="justify">2 bay leaves</div><div align="justify">1 small piece of mace </div><div align="justify">1/2 teaspoon nutmeg</div><div align="justify">4 cloves</div><div align="justify">10 pepper corns </div><div align="justify">6 green cardamoms</div><div align="justify">1/2 teacup cocoanut</div><div align="justify">2 teaspoons poppy seeds </div><div align="justify">1 cup curd</div><div align="justify">8 oz onion (226 grams)</div><div align="justify">Small raw papaya</div><div align="justify">Salt and red chilli powder to taste</div><div align="justify">Ghee 3/4 teacup<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Prick the chicken with a sharp knife. Crush garlic and then in it add salt and 3 cups of water and wash the chicken with it. Dry with duster. Peel raw papaya and grind it with salt and then rub it on chicken and keep aside. Grind all the ingredients except the 1/2 lb (226 grams) of onion, bay leaves, cardamoms and saffron to a fine paste. Cut the onion into rings and fry it until light brown. Remove the onion from ghee, cool a little, then crush between your palms and mix with the masala paste. In the same ghee (left over from frying onions) add the bay leaves, whole cardamoms and the masala paste, curd and salt and fry well till the ghee separates from the masala. Stuff the chicken with half of the masala. Dissolve saffron in a little hot water then add into the rest of the masala. Place the chicken on the half of the masala, add enough water and cover the degchi and cook it on slow fire until tender. Add a few drops of kawara flavour. Remove from fire. Untruss the chicken and dish it on bed of cheese and mushroom biriani and then pour over thick gravy. Serve hot it dinner or lunch party.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>CHEESE AND MUSHROOM BIRIANI FOR ROASTED STUFFED CHICKEN<br /><span style="color:#ffcccc;">.</span></div></strong><div align="justify"></div><div align="justify">Ingredients</div><div align="justify">1 lb rice (salha basmati) </div><div align="justify">1/2 kg2 lb water (6 teacups) </div><div align="justify">2 bay leaves</div><div align="justify">1 big onion</div><div align="justify">Coarsely ground spices: (4 cloves, 3 teaspoons white cumin seeds, 2 pieces of cinnamon, 4 green cardamoms) </div><div align="justify">1/2 teaspoon red chilli powder </div><div align="justify">5 oz milk (1 teacup) </div><div align="justify">8 oz cheese (226 grams) </div><div align="justify">1 oz black mushroom (28 grams) </div><div align="justify">5 oz ghee</div><div align="justify">1 teaspoon kawara flavour </div><div align="justify">4 silver leaves </div><div align="justify">1 lb peas </div><div align="justify">1 carrot </div><div align="justify">Salt to taste<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Soak mushroom in water overnight. Soak rice for about two hours fry small pieces of cheese in ghee till light brown. Fry chopped onion and bay leaves. Add water and salt and boil it. Now add rice, chopped carrot, peas, chopped mushrooms and ground spices. Cook till water is absorbed and each grain is separated. Mix kawara flavour and decorate with stuffed chicken. (If rice it not tender then cover it with wet cloth and put on low heat)</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>SHAHI KORMA CHICKEN PULAO </strong></div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1/2 medium sized chicken</div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">2 lb stock (6 teacups) </div><div align="justify">4 oz curd (1/2 cup)</div><div align="justify">2 teaspoons ground dry coriander</div><div align="justify">1 teaspoon ground cumin seeds</div><div align="justify">1/2 teaspoon ground cloves</div><div align="justify">6 green cardamoms</div><div align="justify">1 small piece of cinnamon (ground)</div><div align="justify">5 oz ghee (1/2 teacup)</div><div align="justify">1 onion</div><div align="justify">2 oz cashew nuts (56 grams) </div><div align="justify">1/2 teaspoon grated nutmeg</div><div align="justify">1 tomato</div><div align="justify">Salt to taste</div><div align="justify">1/2 teaspoon red chilli powder<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Fry medium pieces of boiled chicken with ground spices, whole cardamoms until golden brown. Add curd, red chilli powder and chopped tomato without skin and stir it for a few minutes. Add soaked rice, salt and stock and grated nutmeg and cook it until tender, and water is evaporated. Garnish with fried and crisp onion rings and light browned cashew nuts.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>EGG THREADS FRIED RICE</strong></div><div align="center">(6 Persons)<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">1.75 lbs water (5 teacups) </div><div align="justify">1/2 teaspoon chilli powder</div><div align="justify">2 teaspoons ground spices: (4 cloves, 1/2 teaspoon white cumin seeds, 1 small piece of cinnamon, 2 big cardamoms)</div><div align="justify">2 carrots5 oz ghee (1/2 teacup)</div><div align="justify">1 onion</div><div align="justify">4 or 5 tablespoons ghee</div><div align="justify">1 or 2 bay leaves</div><div align="justify">Salt to taste</div><div align="justify">4 eggs<br /></div><div align="justify">Method</div><div align="justify">Wash and soak rice for 15 minutes. Fry onion, bay leaves in ghee till brown. Add water, chilli powder, ground spices salt, long strips of carrot and rice and cook until the rice has absorbed all the water and each grain is separate and then remove from fire.<br /></div><div align="justify">Method (Egg Threads)</div><div align="justify">Beat eggs lightly with 3/4 teaspoon salt. Heat the ghee in frying pan, then spread a little beaten egg over it and brown slightly both sides of it. Cut the thin omelet into narrow and long strips. Repeat the process until all the eggs are used up. Decorate the rice with these fried egg threads.</div><div align="justify"></div><div align="center"><span style="color:#ffcccc;">.</span></div><div align="center"><strong>FISH PULAO</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1/2 lb fish (680 grams without bones)</div><div align="justify">1 lb rice (1 kg)</div><div align="justify">1.75 lb water (5 teacups)</div><div align="justify">5 oz ghee (1/2 teacup)</div><div align="justify">1/2 teaspoon red chilli powder</div><div align="justify">4 cloves </div><div align="justify">Salt to taste</div><div align="justify">1 one inch stick of cinnamon </div><div align="justify">6 oz onion (170 grams)</div><div align="justify">5 garlic cloves</div><div align="justify">2 big black cardamoms </div><div align="justify">4 teaspoons cumin seeds </div><div align="justify">1/2 teaspoon aniseed</div><div align="justify">2 oz besan (56 grams) </div><div align="justify">4 oz curd (3/4 teacup) </div><div align="justify">Ghee for shallow frying</div><div align="justify">3 teaspoons lemon juice<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method </div><div align="justify">Pick, wash and soak rice for 35 minutes. Wash the small pieces of fish and then dry it, then rub lemon juice and salt on it. Grind cumin seeds and aniseeds and then mix into besan. Dust the fish with it and keep it aside for a few minutes. Fry in shallow ghee until nicely browned. Fry onion with whole spices in 8 oz ghee until light brown and then stir in ground garlic until brown. Add rice, water, salt, cord and red chilli powder and cook it on medium fire until rice absorbes all the water and is thoroughly cooked; each gram should be separate. Finally mix fried fish into the rice.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>FISH KABABS PULAO</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients </div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">1 big onion</div><div align="justify">2 lb fish stock (6 teacups) </div><div align="justify">Salt to taste</div><div align="justify">3 ground cloves</div><div align="justify">1/2 teaspoon red chilli powder</div><div align="justify">1 teaspoon white cumin seeds</div><div align="justify">1/2 teaspoon coarsely ground cinamon</div><div align="justify">2 big cardomoms ground</div><div align="justify">4 or 5 oz ghee (1/2 teacup)<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients (Fish Kababs) </div><div align="justify">1 lb fish (1/2 kg)</div><div align="justify">1.5 teaspoon ground spices </div><div align="justify">4 small ginger pieces</div><div align="justify">1 small onion</div><div align="justify">2 green chillies</div><div align="justify">3/4 teaspoon black pepper </div><div align="justify">Salt to taste </div><div align="justify">Ghee for deep frying </div><div align="justify">2 eggs white<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Boil fish with 2.25 lb water with one teaspoon salt until tender. Take out the fish pieces from stock. Cool it, remove bones and skin and then mash it. Mix in it ground spices, salt, chopped green chilli, ginger and onion and mix well. Now make small round balls and dip in lightly beated whites of egg. Fry in hot ghee until light brown. Drain on paper. Soak rice for 15 mts. Now cut the onion into thin slices and fry in ghee until brown. Add fish stock, salt, chilli powder, ground cumin seeds, cinnamon, cardamoms, cloves and rice. Cook it until tender. Remove it from the fire and on the rice put fried fish balls, cover the degchi for 15 minutes. Serve it hot.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>AKBARI MUTTON PULAO</strong></div><div align="center">(6 Persons)<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">1 lb lean mutton (1/2 kg)</div><div align="justify">2 lb stock (6 teacups)</div><div align="justify">1/2 teaspoon red chilli powder</div><div align="justify">1 small piece of ginger </div><div align="justify">5 garlic cloves1 onion</div><div align="justify">3 oz sultana (85 grams)</div><div align="justify">2 teaspoons spices </div><div align="justify">Salt to taste</div><div align="justify">1 bay leaf</div><div align="justify">1 small piece of cinnamon</div><div align="justify">4 cloves</div><div align="justify">1 teaspoon black corns<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Wash and soak rice for 15 minutes. Boil mutton with bay leaf, cinnamon, pepper corn, cloves, ginger and garlic until tender. Throw away the spices, ginger and garlic. Fry chopped onion until light brown. Add boiled mutton, red chilli powder, salt and ground spices stock, rice and cook it on medium fire till stock is evaporated. Mix fried raisins and cook on very slow fire till tender and each rice grain it separate. Serve hot. (If stock is less than 2 lb, mix hot water to it.)</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>KEEMA PULAO</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">2 lb water (6 teacups)</div><div align="justify">8 oz thick minced mutton (226 grams)</div><div align="justify">1 onion</div><div align="justify">1 bay leaf</div><div align="justify">2 teaspoons white cumin seeds (ground) </div><div align="justify">1 small piece of cinnamon </div><div align="justify">6 green cardamoms</div><div align="justify">4 cloves</div><div align="justify">5 oz ghee (1/2 teacup) </div><div align="justify">Salt to taste</div><div align="justify">1/4 teaspoon red chilli powder<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Heat ghee, add thick minced meat, 2 cups water whole cloves, cardamoms, ground cumin seeds, cinnamon and bay leaf and cook it until minced meat is dry. Add soaked rice, salt, red chilli powder and water and cook on medium fire until tender and water is evaporated. Each grain of rice should be separated. Cot onion into rings and fry it until nice browned and crisp and then garnish the pulao with it. Serve hot.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>MUTTON BIRIANI</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1 lb mutton (1/2 kg) </div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">Water to cover the meat</div><div align="justify">3 bay leaves</div><div align="justify">3 doves</div><div align="justify">1.75 lb stock for rice (5 teacups)</div><div align="justify">2 small pieces of cinnamon </div><div align="justify">2 big cardamoms</div><div align="justify">6 green cardamoms</div><div align="justify">3.5 teaspoons whole dry coriander</div><div align="justify">1 teaspoon aniseed</div><div align="justify">5 oz ghee (1/2 teacup)</div><div align="justify">Salt to taste</div><div align="justify">20 black pepper corns</div><div align="justify">4 pieces ginger</div><div align="justify">1.5 teaspoon white cumin seed</div><div align="justify">1 onion</div><div align="justify">1/4 teaspoon nutmeg</div><div align="justify">3/4 teaspoon Orange colour</div><div align="justify">2 teaspoons kawara flavour</div><div align="justify">1 small garlic pod<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Boil meat with garlic pod and all the spices except nutmeg and tie in cloth aniseeds and dry coriander and cook it until tender. Fry onion and add meat and fry for 5 minutes. Add soaked rice strained stock and 1/2 teaspoon orange colour and cook until water has evaporated, add grated nutmeg kawara flavour and mix well. Mix again 1/4 teaspoon orange colour on the half of the rice and keep the degchi covered for 2 minutes. Serve at dinner or luncn.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>MUTTON PULAO</strong></div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients </div><div align="justify">1 lb rice (1/2 kg) </div><div align="justify">2 lbs lean mutton (1 kg)</div><div align="justify">5 oz ghee (1/2 teacup)</div><div align="justify">2 teaspoons dry coriander</div><div align="justify">6 small slices of fresh ginger</div><div align="justify">1 piece cinnamon (about 1 inch) </div><div align="justify">1 or 2 oz flour (28 or 56 grams)</div><div align="justify">1 teaspoon ground spices</div><div align="justify">2 hard boiled eggs</div><div align="justify">2 teaspoons ground spices</div><div align="justify">2 teaspoons white cumin seeds</div><div align="justify">3 cloves</div><div align="justify">A few drops of orange colour </div><div align="justify">1/2 teaspoon pepper corns </div><div align="justify">Salt to taste</div><div align="justify">4 ozs onion (113 grams) </div><div align="justify">1.75 lb stock (5 cups)<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Pick, wash and soak rice for 10 minutes. Fry onion in 2 oz ghee until light brown then stir in it ground ginger, ground coriander, pepper corns and meat for a few minutes. Add enough water and cook it until meat is tender. Take out the meat pieces from the stock. Rub salt and ground spices on meat pieces, dust it with flour and fry in shallow ghee. Heat 6 oz ghee and fry cloves, cinnamon and then add 1.75 lbs stock, salt and rice and cook it until 3/4 cooked. Remove from fire. Mix orange colour into half rice and then mix meat. Put it in another degchi and cover it with wet cloth and then put lid on it and keep it on a very slow fire until tender.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>SHAH JAHANI BIRIANI</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients </div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">1 lb or 12 oz stock (5 big cups)</div><div align="justify">2 big cardamoms</div><div align="justify">3 green cardamoms </div><div align="justify">1 garlic pod</div><div align="justify">1 big piece of ginger (about 1 inch)</div><div align="justify">1 cinnamon (1/2 kg)</div><div align="justify">4 cloves</div><div align="justify">2 teaspoons aniseeds</div><div align="justify">2 teaspoons coriander leaves (tie them in a muslin cloth) </div><div align="justify">1 medium sized onion (slices long and thin)</div><div align="justify">1 teaspoon red chilli powder</div><div align="justify">2 teaspoons ground zeera</div><div align="justify">3 teaspoons salt</div><div align="justify">1 kitchen tablespoon ghee</div><div align="justify">1 cup of milk</div><div align="justify">4 or 5 cashew nuts or almonds </div><div align="justify">1/4 teaspoon grated nutmeg</div><div align="justify">2 teaspoons kawara flavour </div><div align="justify">1 or 2 bay leaf</div><div align="justify">1/4 teaspoon yellow colour </div><div align="justify">1/4 teaspoon orange colour </div><div align="justify">Silver leaves for decoration</div><div align="justify">1 lb mutton ribs (1/2 kg)</div><div align="justify">3/4 teacup ghee<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Boil the meat, 3 teaspoons salt, garlic pod, big piece of ginger, clove, cinnamon, big cardamoms, green cardamoms and the muslin cloth containing aniseeds and coriander seeds with 10 cups of water till it becomes tender. Then put it on the strainer and remove the whole spices garlic pod and the muslin bag. Soak the rice for 20 minutes. Then fry the long slices of onion in ghee with bay leaf till light brown. Add stock, ground white zeera, salt, red chilli powder, fried cashew nuts (cat into half) and mutton ribs and cook it till it. boils. Add milk and then soaked rice and mix them well. Then cook it and don't stir it till the water is evaporated. Put it on very slow fire till rice becomes tender. Then mix grated nutmeg and kawara flavour. Pour the colours separately with teaspoon on the rice and keep it for few minutes. Remove it from the fire and keep it for 10 minutes. Put it on an oval shaped dish and decorate it with silver leaves.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>PORK PULAO</strong> </div><div align="justify"></div><div align="justify">Same recipe as for mutton pulao. Omit mutton and add pork. Use only 2 oz (56 grams) ghee in pork pulao.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>COCKTAIL PRAWN KABABS PULAO</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">2 lb water (6 teacups)</div><div align="justify">1/4 teaspoon ground cinnamon</div><div align="justify">1/4 teaspoon ground cloves</div><div align="justify">1/4 teaspoon ground big cardamom</div><div align="justify">2 teaspoons ground white cumin seeds</div><div align="justify">1 very small piece of mace</div><div align="justify">Salt to taste</div><div align="justify">5 oz ghee (1/2 teacup)</div><div align="justify">2 oz cashew nuts (56 grams)<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients Cocktail Prawn Kababs </div><div align="justify">8 oz cleaned prawns (226 grams)</div><div align="justify">3 small onions </div><div align="justify">2 green chillies</div><div align="justify">1 teaspoon ground spices</div><div align="justify">1 teaspoon chopped coriander leaves</div><div align="justify">Salt to taste</div><div align="justify">1/2 teaspoon chilli powder<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Wash and dry prawns and then mince it. Mix one chopped onion, green chillies, salt and ground spices into minced prawns. Make small round balls and then put in 2 lb boiling water or five for ten minutes. Remove it from water and then fry it until light brown in shallow ghee. Fry slices of two onions until light brown, add soaked rice, ground spices, red chilli powder, salt and water of boiled prawn kababs and Cook it until water is absorbed and each grain is separate. Garnish the rice with fried cashew nuts and fried prawn kababs.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>PRAWN PULAO</strong> </div><div align="center">(6 Persons)<br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Ingredients</div><div align="justify">1 lb rice (1/2 kg)</div><div align="justify">2 lb stock (6 teacups)</div><div align="justify">6 oz cleaned prawns (170 grams)</div><div align="justify">1 oz fresh cocoanut (28 grams)</div><div align="justify">2 teaspoons poppy seeds </div><div align="justify">2 small pices of ginger</div><div align="justify">1 onion</div><div align="justify">1/2 teaspoon red chilli powder</div><div align="justify">Salt to taste</div><div align="justify">5 oz ghee (1/2 teacup)<br /></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Method</div><div align="justify">Soak rice for 10 minutes. Boil prawns with ginger in 2 lb salted water until tender. Throw away the ginger from the stock. Fry onion slices until light brown and mix ground paste of cocoanut, poppy seeds, cardamoms and cumin seeds and fry for five minutes. Add boiled prawns, rice stock salt and red chilli powder cook it until tender and water is absorbed. Serve hot.</div><div align="justify"></div><div align="center"><strong><span style="color:#ffcccc;">.</span></strong></div><div align="center"><strong>TEETUR (TEAL) BIRIANI</strong> </div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify">Same recipe as for roasted stuff chicken in cheese and mushroom biriani. Here stuff two teals with one chicken's stuffing.</div><div align="justify"></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify"><span style="color:#ffcccc;">.</span></div><div align="justify"><span style="color:#ffcccc;">Best Indian non-vegetarian Food Recipes . Indian Cooking and Recipes .</span></div><div align="justify"><span style="color:#cccccc;">How to Make Chicken Pulao . How to Make Biriani . How to Make Indian Cooking .</span></div>serj_doctorhttp://www.blogger.com/profile/00290504915733275128noreply@blogger.com0