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chicken pasta

# 50g pasta bows # 300g broccoli , cut into small florets # 1 tbsp olive oil # 3 large skinless boneless chicken breasts, cut into bite-sized chunks # 2 garlic cloves , crushed # 2 tbsp wholegrain mustard # juice of 1 large or 2 small oranges # 25g flaked almonds , toaste
 

PUNJABI KADHI

1 cup Gram flour 1/4 cup Chopped onion 1/4 cup Chopped potato 1 tsp Ajwain. 1 tsp Red chili powder. 1 tsp Chopped ginger. 1/2 tsp Baking powder. Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Dry red chili whole 1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds. 2 tbsp Oil. Salt As per taste
 

SARSON KA SAAG

500gms Mustard leaves 200gms Spinach 200gms Bathuwa 3 Garlic cloves 1 inch Ginger 2 Green chilli Salt To Taste 1 tbsp Maize flour 1 Pinch Sugar 2 tbsp Ghee 1 Asafoetida 1 Pinch Onions, 1 tsp chopped Red chilli powder 1 Pinch Turmeric powder
 

lamb balti recipe

• 400g casserole lamb • zest and juice of 1 lime • 500g Greek style yogurt • 1 teaspoon sesame oil • 1 large sweet potato, washed, but not peeled, cut into 2cm cubes • 200g green beans, topped but not tailed and snapped in half • 150g dates, cut in half • 400-500g jar of balti sauce • 300ml vegetable stock for the raita: • 1 red chilli, finely chopped • 1 small cucumber, deseeded and finely chopped • zest and juice of 1 lemon • 200ml crθme fraξche • sea salt and freshly ground black pepper • a few sprigs of fresh coriander
 

BADAM DOODH

Almonds, blanched and roughly chopped 1/4 cup Milk 4 cups Green cardamom powder a pinch Nutmeg powder a pinch Honey 3-4 tablespoons Silver warq 1-2 leaves
 

ALOO KI TIKKI

Potatoes 3-4 large Green chillies, chopped 3 Fresh coriander leaves, chopped a few sprigs Rock salt (sendha namak) to taste Asafoetida a pinch Red chilli powder 1/2 tablespoon Ghee to fry
 
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