…he prepared hakka noodles & toss well till well mixed. Serve hot with Chicken Pineapple Oriental or gravy of your choice. Tips & Variations : Julienned vegetables cook faster; retaining the crunch enhances the taste of the stir fry. While adding vegetables to the wok, maintain the order i.e. veggies which take longest to cook should be added first to the wok. It is better to add spring onion greens last; just before taking the wok off th…
This mildly spiced thick gravy is a tasty combination of fresh fenugreek leaves (methi) & fresh green peas, enriched with fresh cream(malai), cashewnuts, poppy seeds & sweet spices. It is very important to use fresh ingredients to enjoy & relish this wonderful restaurant style dish in your very own home. This dish is so simple & quick to prepare… just pluck the leaves from the stems of the methi & within minutes you will have…
Methi Moong Dal Subzi is delicious & healthy. Methi leaves(fenugreek) is a herb & has immense medicinal value. It is very good for digestion as it has high dietary fibre. The leaves & sprouts are also eaten cooked as a vegetable. The dried seeds are used as a condiment, spice & in medicinal preparations. It is popular in many cuisines worldwide. Even though it has a bitter taste & has a characteristicly strong smell, it is en…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…s : 1 cup Urad Dal 3 cups Boiled Rice ½ cup Thick Poha ½ tsp. Methi Seeds (Fenugreek) 1 tbsp. Chana Dal Salt to taste Vegetable Oil/Ghee as required Method : Wash & soak rice, urad dal, chana dal with methi seeds in sufficient water for 4 hrs. Wash the thick poha & soak in water separately. Grind together all the soaked ingredients in a masala grinder/blender to a fine paste. Transfer the paste to a sufficiently large & broad bowl/d…
…a pwd. 2 pods Green Cardamom pwd. ½ tsp. lightly crushed Kasuri Methi (dry Fenugreek leaves) ¼ tsp. Sugar or to taste (optional) 8 tbsps. Vegetable Oil or as per choice Salt to taste Garnishing: Freshly chopped Coriander Leaves Fresh Cream (optional) Procedure: Grind cashew nuts, sauf and crisp fried onions with enough water to a thick and smooth paste. Wash the baby potatoes and boil them in their jackets until just cooked tender. Do not boil the…
…pe. Have you tried my earlier tikka recipes? If not then do try Oven Baked Chicken Tikka & Chicken Tikka Biryani. Even though we patronize local tandoori restaurants and take aways, I do make tikkas at home. My younger son is very fond of paneer and all of us like it too. So here is a super easy recipe for soft and juicy paneer tikkas with vegetables which is not at all cumbersome. When you make it, you will realize that it is so simple and am…
…tsp. Turmeric pwd. 1 tsp. Red Chilli pwd. (preferably Kashmiri) 1 tsp. dry Fenugreek Leaves (Kasuri Methi) ½ tsp. Garam Masala pwd. A pinch of Sugar (optional) Salt to taste 5 tbsps. Vegetable Oil Dry roast separately & blend together in a masala grinder into a fine powder the following ingredients : 1 tbsp. Coriander Seeds 1 tbsp. Cumin Seeds 1 tbsp. Peppercorns Procedure : Marinate the prawns with ginger-garlic paste & a pinch of salt fo…
…(mustard), bathua (chenopodium), palak (spinach), muli (radish) and methi (fenugreek). Spinach is used to cut out the bitterness in the sarson. Addition of bathua is optional but adds depth of flavor. Corn meal is a binder and a thickener otherwise the vegetables without it will be mushy or like a soup. There are several variations to Sarson ka Saag. You can select your favorite leafy greens or use all or different combinations to make it wholesom…
…ay.. J Ingredients : 2 Cups Boiled Rice 1 Cup Urad Dal ½ tsp. Methi Seeds (Fenugreek) A pinch of Sugar (optional) Salt to taste Water as required Procedure : Pick, wash, soak boiled rice & urad dal separately in sufficient water for about 6 to 8 hours. Soak methi seeds along with the rice. First grind the dal to a fine, light & fluffy paste & then grind the rice in the same grinder to a smooth paste, use water sparingly. Both the ba…