Showing posts from October, 2013

Kabuli Chana Biryani

2 cups Cooked biryani rice.3 tbsp  chopped coriander.2 tbsp   chopped mint leaves.1/2 tsp  chopped green chillies.1/4 tsp   Kesar dissolved in 1/4 cup milk.
For gravy of kabuli chana.

1 tspoil.1/2 cup  kabuli chana.1 tspginger paste.1 tspgarlic paste.1 tsp chili powder.1/2 tspturmeric powder.1 cup curd.5  chopped tomatoes. 5  peeled and chopped potatoes. 1   chopped green chilies.1 tbsp  oil.  salt according to taste

Soak the kabuli chana overnight. Boil with a little water the next day. Drain.Heat the oil in a non-stick pan, add the ginger and garlic pastes and sauté for a minute.Add the red chilli powder, turmeric powder and add little water and fry for few minutes.Add the curds, tomatoes, potatoes and green chillies and stir for a while.Add the cooked kabuli chana and salt and mix well. Keep aside. To the cooked biryani rice.

Add the coriander, mint, green chillies and saffron milk. Keep aside.Take a pan. Grease it will oil then make 5 layers by spreading 1/3of the ri…

Whole Green Moong Dal Dosa

Whole Green moong dal  1 cup.Rice  1 table spoon.Ginger a small piece.Asofetedia a small pinch.Salt  according to taste.oil needed while frying.Green chilli 2Onion 2 Method:

Wash and soak the green moong dal  and rice for overnight. After soaking it for overnight drain the water and grind in a mixer along with green chilli, ginger salt and asafoetida.   Chop the onions finely. Heat a nonstick tava and when it hot pour a small bowl of batter to the tawa and make a thin circle like a dosa. Sprinkle some chopped onions on the top and pat gently with a spatula. When cooked on the top, flip it over and smear with little oil.

Bengali khichdi

1 cuprice soaked and drained.1/2 cupmasoor dal.3 tbsp ghee.2bay leaves 1/2 cup finely chopped onions.2 tspginger-garlic paste.1/2 tspturmeric powder.1/2 cupgreen peas.1/2 cupfrench beans.5 onion chopped. 5baby potatoes  peeled.1 chopped green chillies.salt according to taste.Make powder of 4 cloves ,  2 cardamoms and 4 cinnamon.

Method Heat the ghee in a deep Pan.Add the bay leaves and the prepared powder and sauté on a medium flame for a few seconds.Add the onions and sauté for a few  minutes.Add the ginger-garlic paste, turmeric powder, rice and masoor dal, mix well and sauté on a medium flame for few minutes.Add 3½ cups of hot water.Green peas, french beans, onions, potatoes, green chillies and salt. Mix well and cook on a slow flame for atleast 20 minutes, while stirring occasionally.Serve hot.

Mushroom Cheese grilled sandwich

Ingredients 12 slices of bread.2 cups cleaned,  chopped and  boil  mushrooms.1 egg optional.¼ cup grated cheddar cheese.1  chopped green chilies¼ cup chopped coriander leavesButter.1 tablespoon vegetable  oil.Salt and pepper according to taste.Method Heat oil in a pan on medium heat. Add the chopped mushrooms and sauté until water gets dried. Add the egg, green chillies, salt and pepper.  Sauté until egg is cooked well into the mushrooms. Turn off heat. Add cheese and coriander leaves mix it well keep aside. Take  2 slices of bread to make sandwich. Spread the butter on the slices of bread. Spread the mushroom mixture on one slice and get it cover with the other slice.   Finally grill the sandwich using a sandwich maker.