Amla Ki Chutney
Ingredients: Green Coriander – 200 grams Amla – 250 grams Green Chilies – 100 grams
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Ingredients: Green Coriander – 200 grams Amla – 250 grams Green Chilies – 100 grams
Ingredients Boiled lasagna sheet 1 packet Oil 2 tbsp Butter 50 gm Chopped garlic 2
Ingredients 1 tsp olive oil 1 onion, chopped 2 cloves garlic, minced 1/4 tsp cayenne
اجزاء: بینگن (سلائس) آدھا کلو کھانے کا تیل 5-6کھانے کے چمچ ادرک لہسن پیسٹ 1کھانے
Ingredients 2 (8 ounce) packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese (softened)
اجزاء: اروی ایک کلو نمک ایک سے دو چائے کے چمچ کھانے کا تیل 2-3
Ingredients 1 large eggplant 2 tbsp vegetable oil 1 tsp cumin seeds 1 medium
اجزاء: پیاز ٹماٹر پیسٹ: پیاز 1کپ ٹماٹر 1کپ ہری مرچ 2-3 کھانے کا تیل 4کھانے
Ingredients 1 tbsp olive or coconut oil 1 small red onion, diced 2 garlic cloves, crushed 1- inch fresh ginger, peeled
INGREDIENTS : For Koftas Paneer – 200 gramsMaida(Refined flour) – 50 gmNational Salt – ¼
In a pot, saute chicken in butter for 3 minutes.Add onion, celery, green pepper and garlic. Saute for another 3 minutes. Add broth, boullion, thyme and pepper. Bring to a boil. Add potatoes and carrots. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Remove from heat; quickly stir in cream.
INGREDIENTS: 1 kg spinach 250 gms of cottage cheese (cut cubes and lightly fried till
Ingredients 1 tsp Worcestershire sauce 1/2 cup uncooked rice 1/2 cup water 1 cup shredded
INGREDIENTS: For Gravy:Tomatoes: 3 Large [Cubed]Onions: 2 Medium [Cubed]Cashewnuts: 2 TbspOil – 1 1/2 Tbsp
In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.
Ingredients 10 big green chilies 1/2 cup cooking oil 2 tbsp tamarind pulp 2 tbsp tomato ketchup 2 tbsp achar masala 1 tsp jaggery 1 tsp red pepper crushed
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm for about 15 mins. Drain and set in the refrigerator to cool.
Ingredients 250 gm Bengal gram 500 gm puff pastry 125 gm plain yogurt 1 egg lightly beaten 1 onion chopped 1 potato boiled 4 green chilies chopped 1/4 bunch fresh coriander
Arrange potato pieces evenly on a microwave-safe plate. Microwave on high temperature until it gets tender, about 4 minutes. Let it cool to room temperature. Cut potatoes into bite-size chunks. Heat butter and olive oil in a non-stick skillet over medium-high heat.
Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later.
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews and tomato sauce. Season with salt and curry powder.
Add the raisins, toss with a spatula, and continue roasting until the broccoli is deeply golden and the fruit has set down, for another 5-10 minutes or so. In a small bowl combine the peanuts, scallions, basil, 1 tablespoon of juice from the lemon, and the remaining 1 tablespoon of olive oil.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, for 4 to 5 minutes. Drain; reserving a small amount of cooking water.
Ingredients For Dosa: Parboiled rice 225 gm Lentils (urad daal), husked and split 180 gm
Ingredients Cauliflower 1 cup Capsicum 2 Potatoes 2 French beans 1 cup Carrots 2 Tomatoes
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