CHICKEN KOLHAPURI RECIEPE

July 25th, 2011 by User | No Comments | Filed in Indian Food

Chicken kolhapuri Reciepe

If You Love this Then Check others On Our Portal too….

Tags: Chicken India, Chicken Kolhapuri, Chicken Reciepe

INSTANT RAVA DOSA RECIEPE

May 29th, 2011 by User | No Comments | Filed in Indian Food

INSTANT RAVA DOSA ( Serves 4)
Ingredients

Fine suji (semolina) 1 cup
Rice flour or solid flour ½ cup
Oil 1 tbsp.
Soda bicarb (cooking soda) 1 pinch
Buttermilk 2-2 ½ cups
Coriander chopped excellent 1 tsp
Green chilies finely chopped 1 tsp
Ginger grated 1tsp
Salt to taste
Oil to shoal fry

Method:
Mix all a mixture together.
Add some-more buttermilk if necessary.
The beat should be comparatively skinny Keep in reserve for twenty – thirty minutes.
Heat roaster as well as flow 1 vast ladle of beat upon it.
Spread by kindly rotating a griddle.
Put a little oil (1/2 tsp.) over dosa.
Lift with a spatula hurl a dosa in a three-fold cylinder.
Serve prohibited with onion and/or coconut chutneys.

Tags: INSTANT RAVA DOSA, INSTANT RAVA DOSA Delhi, INSTANT RAVA DOSA Reciepe

DESI ALOO POORI RECIEPE

May 29th, 2011 by User | No Comments | Filed in Indian Food

ALOO POORI (Desi) RECIEPE

INGREDIENTS
Potatoes middle distance fully cooked as good as crushed rounded off 2
Tomatoes large distance (pureed) 3
Cumin seeds 1 tsp
Roasted Cumin seed powder (optional) ½ tsp
Garam masala powder ¼ tsp
Ginger garlic pulp (optional) ¼ tsp
Red cold powder ½ tsp
Salt to taste
Water 150ml
Oil 100ml

METHOD
Heat oil in vessel compartment hazed hot, supplement cumin seeds concede it to crackle
Add chopped tomatoes puree as good as rest of a mixture a single by one, solely potatoes
Stir grill a masala compartment a oil separates out
Add potatoes as good as stir grill for an additional 1 min.
Add H2O as good as move a potato brew to boil
Garnish with coriander leaves
Serve prohibited with prohibited pooris

POORI RECIPE
Ingredients for Dough
Wheat flour 250gm
Salt ¼ tsp
Water 150ml approx
Oil 50 ml
Oil for frying

METHOD
Mix mix part in a play as good as stimulate well.
keep it in reserve for 10 min
Make tiny lemon distance balls out of mix as good as hurl it in to tiny round roti of 6 cm diameter, request small oil whilst rolling a dough
Deep grill in prohibited hazed oil.
Serve hot

MY FAVORITE PANEER BHURJI RECIEPE

May 29th, 2011 by User | No Comments | Filed in Indian Food

PANEER BHURJI
Ingredients
Cottage cheese Paneer 250 gm
Onion finely chopped 2
Tomatoes finely chopped 1
Green chilies finely chopped 1 tsp
Cumin seed (Jeera) 1 tsp
Corriander powder ½ tsp
Garam masala powder ¼ tsp
Kasuri Methi 1 tbsp
Fennel seeds (Saunf) ½ tsp
Turmeric powder 1 pinch
Oil 100 ml
Salt to taste

Method
Heat oil in vessel supplement onion grill compartment brown
Add Tomatoes, Green chilies, saunf, garam masala, salt, turmeric as well as coriander powder, prepare compartment tomatoes are soft.
Add coarsely crumbled paneer as well as kasuri methi stir upon tall fire for a min
Garnish with coriander leaves as well as offer prohibited with bread or roti.

MALMALI MALAI RECIPE FOR MILK FOOD LOVERS

May 29th, 2011 by User | No Comments | Filed in Indian Food

MALMALI MALAI

Ingredients
Cream 250 gm
Onion finely chopped 2
Green chilies finely chopped 1 tsp
Cumin seed (Jeera) 1 tsp
Corriander powder ½ tsp
Garam masala powder ¼ tsp
Turmeric powder 1 pinch
Oil 50 ml
Bread cut coarsely dejected with hands ½
Salt to taste

Method
Heat oil in vessel supplement onion grill compartment brown
Add rest of a mixture solely thickk thickk thickk cream as good as bread, brew well.
Add thickk thickk thickk cream stir upon tall fire for a min
Add crumbled bread as good as stir for an additional 1 min or compartment ghee separates out in a pan.
Do not prepare for prolonged time else lot of ghee will come out in a pan
Garnish with coriander leaves as good as offer prohibited with bread or roti.

Please Note: Cream used here is a bland thickk thickk thickk cream private from fully cooked as good as refrigerated milk

SADABAHAR PULAO WITH GREEN PEAS AND CARROT

May 29th, 2011 by User | No Comments | Filed in Indian Food

SADABAHAR PULAO

Ingredients
Basmati Rice 1 crater (250 gm)
Green peas (mutter) 100 gm
Carrot (Gajar) peeled as well as chopped in tiny cubes 100 gm
Cloves 2-3
Cardamom black 2
Black peppers 3-6
Bay leaves 2
Cumin seeds 1 tsp
Garam masala powder ½ tsp
Cashew bulb 8-10
Ghee 100 gm
Hot H2O 2 cups
Salt to taste

Method
Wash as well as soak rice in small H2O for 10 min
Heat ghee in thick bottom vessel supplement cashew nuts, cloves, black Cardamom, black pepper, Bay leaves as well as Cumin seeds concede it to crackle.
Add chopped carrot, immature peas, rice, salt, garam masala powder, stir grill for a minute
Add 2 cups hot H2O move rice to boil.
Cook upon low fire for 10 min with lonesome lid

PYAAZ KE PAKODE

April 29th, 2011 by User | No Comments | Filed in Indian Food

Ingredients:

3 middle sized Onions – thinly sliced
4 immature chillies – cut in length & afterwards chopped
Red Chilli Powder – as per taste
Gramflour (Besan) – 4 tbsps
Rice flour – 1 tbsps
Salt – As per taste
Water – 1/2 cup
Mustard Oil – for frying Use

Method:
After rupturing a onions only apart a slices. Now in a apart play supplement a gramflour, rice flour, red chilli powder, chopped immature chillies & salt. Pour a little H2O to it & have a paste.Now, supplement a onions to this batter. It should be such which a onions hang to it & a beat shouldn’t drip. In a wok supplement oil to grill a this. Now separate tiny portions of these pakodas in a wok after Oil exhilarated Up.Keep branch them as well as have Sure a Colour of pakodas Will shift To dim or rather light brown.

So Enjoy these pakode’s With prohibited tea as well as Sauce.

Tags: indian Pakode, Make pakode, Pyaaz ke pakode, Pyaaz ke pakode reciepe

RECRUITMENT FOR THE POST OF ASSISTANT GRADE III IN FCI EAST ZONAL OFFICE

August 19th, 2010 by User | No Comments | Filed in Indian Food

Food Corporation of India (FCI)
Zonal Office(East)

Recruitment for a post of Assistant Grade III in FCI East Zonal Office

Applications are invited from Indian Nationals who perform a prescribed qualification, knowledge as well as age
etc. for a following posts :
Assistant Grade III (General) : 86 posts, Pay Scale : Rs. 9300-22940 , Age : 18-25 years
Assistant Grade III (Accounts) : 98 posts, Pay Scale : Rs. 9300-22940 , Age : 18-25 years
Assistant Grade III (Quality Control) : 101 posts, Pay Scale : Rs. 9300-22940 , Age : 18-25 years
Selection Process : The preference routine consists of created exam upon 21/11/2010.

Application Fee : Demand Draft of Rs.300/- in foster of Food Corporation of India, upon credit during Kolkata. No fees for SC/ST as well as PH candidates.

How to Apply : Apply online during FCI website usually upto 14/09/2010. After submitting a application, take a printout of a submitted focus form as well as send it to following residence upon or prior to 21/09/2010 (last date is 29/09/2010 for North Eastern as well as Kashmir candidates) :

Post Box No. 3016, Kalkaji Head Post Office (HPO), New Delhi-110019

Details can be noticed during http://www.specialtest.in/fci/EASTGROUPAG/FCIEASTGroupAGIII-Adv.pdf as well as we can request online during http://www.specialtest.in/fci/EASTGROUPAG/

STUFFED EGGPLANT/BRINJAL (KONKANI STYLE)

August 14th, 2010 by User | No Comments | Filed in Indian Food

Brinjal/Eggplant/Badnekai/Vayangana/Goola. we have already put up Gulla bajji, Vangi Bhaath as good as Brinjal masala prior to as good as right away comes a single of a many renouned (among a konkani people during least) of Brinjal meals – Gulla Sukkhe/Bharwa Baingan. Some people cite to supplement onions to a masala as good as seasoning, given a small never make make use of of onion during all. we cite to make make use of of onion given it gives a smashing ambience for a dish. Both in a ambience additive as good as in a filling, a ambience could be unique.

What we need to have:

1. Small Brinjal – 15

2. Chopped onion – 1/4 cup

Fresh Small Brinjals

Ingredients of Wet Masala:

1. Fresh grated coconut – 3/4 cup

2. Red chillies – 4-5

3. Bilimbi – 2-3

4. Coriander seeds – 2 Teaspoons

5. Fenugreek seeds – 1/6 th Teaspoon

6. Turmeric powder – 1/2 Teaspoon

7. Chopped onion – 1/3 cup

8. Salt – To taste

8. Cooking oil to grill a masala as good as for ambience additive – 2 Tablespoons

Ingredients of Wet Masala

What we do with what we have:

1. Wash as good as only symbol plane upon a single side of Brinjal as good as straight upon a alternative side of any Brinjal as good as keep it aside. Wash, blare as good as clout onions as good fine.

2. Place a spatula upon middle fire with 2 teaspoons of in progress oil in it upon a flame. When exhilarated only grill red chillies in it as good as keep it aside. In a same oil adding a small some-more oil supplement fenugreek seeds as good as when about to be boiled supplement coriander seeds to it as good as when boiled switch off a fire as good as supplement turmeric powder to it as good as stir well.

3. Grind uninformed grated coconut, boiled Red chillies,� coriander seeds, fenugreek seeds-turmeric powder mix, Bilimbi, salt in a mixer adding H2O in stairs to a middle excellent consistency. Add chopped onions from step 1 to a masala.

Chopped onion churned to a belligerent soppy masala

4. Mix masala with a chopped onions good as good as fill a same in Brinjals from step 1 to it as good as is as shon in a picture below.

Ground soppy masala filled in Brinjals

5. Place a skillet with 3-4 teaspoons of in progress oil in it upon middle flame. When exhilarated supplement chopped onions to it as good as additionally a small salt to it , so which it does not get burnt as good as grill it compartment it turns transparent.

Chopped Onions being boiled in a seasoning

6. Place a masala filled Brinjals in it as good as prepare it compartment soft. Add really small H2O to it as good as let it prepare upon low flame. Close it with a lid.

Masala filled Brinjals being cooked

7. Just open a lid to see if cooked. It will be finished in fifteen mins given they are really tender.� Enjoy with chapati or even with dal as good as rice.� Yummmmmm !

Brinjal masala with Chapati

How prolonged it takes: 45 minutes

Number of servings: 4-5

Filed under: Uncategorized Tagged: Konkani dishes, lunch side dish

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Tags: a-medium-fine, a-skillet-with, brinjals, coriander-seeds, image, img-alt, lunch side dish, same, uncategorized

ALMOND KHEER

August 14th, 2010 by User | No Comments | Filed in Indian Food

Almonds are between a full of health dry fruits. People devour this routinely in a sunrise after carrying dripping them overnight. It reduces a cholestrol turn in a red blood as well. We additionally make use of it in a gravy of roughly all a north tanned meals that unequivocally gives a overwhelming ambience to a dish. we have already put up Almond burfi as well as currently we would similar to to put up Almond kheer that can possibly be served comfortable or chilled. See alternative such recipes here.

What we need to have:

1. Almonds 25- 30

2. Cashews -4-6

3. Cardamom – 2-3

4. Milk – 5 cups

5. Saffron – A couple of strings

6. Sugar – As per taste

Ingredients of Almond Kheer

What we do with what we have:

1. Soak almonds in H2O for about an hour so that a single is means to blare it. Grind a pealed almonds with cashews as well as divert in a millstone to excellent consistency.

2. Soak half a apportion of saffron strings in comfortable divert so that it releases a aroma as well as a colour in it.

3. Place a thick bottomed skillet with divert in it upon middle fire as well as move it to boil.

Milk being fully cooked upon a flame

4. Add belligerent Almond-cashew brew from step 1 to it as well as keep stiring continously. Now supplement sugarine as well as cardamom powder. When it starts thickening, supplement saffron churned divert to it that gives a smashing colour as well as aroma.