Showing posts with label Popular Recipes 2011. Show all posts
Showing posts with label Popular Recipes 2011. Show all posts
Chicken Pizza Recipe
For Pizza dough:
Instant Yeast – 1 tsp
Flour – 3 cup
Salt – ¾ tsp
Sugar – 1 tsp
Method:
First of all put yeast in 4 tbsp warm water and make frothy, then mix all dry ingredients and then mix yeast and make a dough with warm water, put aside until it has doubled in size.
Pizza Sauce:
Onion – 1 medium
Garlic – 1 clove
Oil – 3 tsp
Tomatoes – 5
Red crushed chilli – ½ tsp
Salt – as taste
Tomato ketchup – 2 tbsp
Oregano – ¼ tsp
Directions:
Take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until soft, then put chopped tomatoes, red crushed chilli, salt , tomato ketchup and oregano and mix well and let it cook till tomato mix well and become in tomato sauce form, if you need water, put a bit of water and cook until done, when done apply on pizza base.
For Pizza topping:
Chicken – 300g
Oil – 2 tbsp
Garlic – 1 clove
Lemon juice – 2 tbsp
Salt – as taste
Mushrooms – as you like
Red chilli powder – 2 tsp
Mozzarella cheese – as you need
Oregano – ¼ tsp
Pizza sauce – as you need
Onion – 1
Capsicum – 1
Red crushed chilli – ½ tsp
Directions:
Take a pan, put oil and heat it up, then put chicken and garlic and fry till chicken becomes in white colour, then put lemon juice and salt and mix well, when water is dry, put mushrooms and fry for 1 min & take it off the cooker, let it cool, then put cheese, red chilli powder & oregano & mix well.
On a floured surface, roll out dough & place on a greased sheet pan. Shape to fill the sheet pan, spread pizza sauce evenly over pizza dough. Sprinkle mozzarella, chicken, onions, capsicum, cheese, & red crushed chilli on top. Bake for 12 minutes or until cheese bubbles in preheated oven 240C, 490F, & Gas mark 9.
Instant Yeast – 1 tsp
Flour – 3 cup
Salt – ¾ tsp
Sugar – 1 tsp
Method:
First of all put yeast in 4 tbsp warm water and make frothy, then mix all dry ingredients and then mix yeast and make a dough with warm water, put aside until it has doubled in size.
Pizza Sauce:
Onion – 1 medium
Garlic – 1 clove
Oil – 3 tsp
Tomatoes – 5
Red crushed chilli – ½ tsp
Salt – as taste
Tomato ketchup – 2 tbsp
Oregano – ¼ tsp
Directions:
Take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until soft, then put chopped tomatoes, red crushed chilli, salt , tomato ketchup and oregano and mix well and let it cook till tomato mix well and become in tomato sauce form, if you need water, put a bit of water and cook until done, when done apply on pizza base.
For Pizza topping:
Chicken – 300g
Oil – 2 tbsp
Garlic – 1 clove
Lemon juice – 2 tbsp
Salt – as taste
Mushrooms – as you like
Red chilli powder – 2 tsp
Mozzarella cheese – as you need
Oregano – ¼ tsp
Pizza sauce – as you need
Onion – 1
Capsicum – 1
Red crushed chilli – ½ tsp
Directions:
Take a pan, put oil and heat it up, then put chicken and garlic and fry till chicken becomes in white colour, then put lemon juice and salt and mix well, when water is dry, put mushrooms and fry for 1 min & take it off the cooker, let it cool, then put cheese, red chilli powder & oregano & mix well.
On a floured surface, roll out dough & place on a greased sheet pan. Shape to fill the sheet pan, spread pizza sauce evenly over pizza dough. Sprinkle mozzarella, chicken, onions, capsicum, cheese, & red crushed chilli on top. Bake for 12 minutes or until cheese bubbles in preheated oven 240C, 490F, & Gas mark 9.
Macaroni Grill Focaccia Recipe
Ingredients
• 9 tablespoon olive oil
• 3 cup all-purpose flour, unsifted
• 3/4 cup semolina flour, unsifted
• 1/2 teaspoon salt
• 1 1/2 tablespoon quick-rising dry yeast
• 1 1/2 cup hot milk
• 1 tablespoon fresh rosemary leaves
Method
1. Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to
cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the
olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a
dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium
speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and
continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
2. Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out
evenly in pan. Cover with a towel and let rest for 30 minutes.
3. Preheat oven to 400 degrees F.
4. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with
additional salt and rosemary. Bake for 20 minutes.
5. Remove from oven and drizzle with remaining oil.
READ MORE
Ingredients
• 3 cup all-purpose flour, unsifted
• 3/4 cup semolina flour, unsifted
• 1/2 teaspoon salt
• 1 1/2 tablespoon quick-rising dry yeast
• 1 1/2 cup hot milk
• 1 tablespoon fresh rosemary leaves
Method
1. Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to
cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the
olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a
dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium
speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and
continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
2. Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out
evenly in pan. Cover with a towel and let rest for 30 minutes.
3. Preheat oven to 400 degrees F.
4. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with
additional salt and rosemary. Bake for 20 minutes.
5. Remove from oven and drizzle with remaining oil.
Shrimp Toast Recipe
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
Method
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper..........
READ MORE
12 fresh uncooked large shrimp1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
Method
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper..........
Chili’s Grilled Chicken Fettuccine Recipe
Ingredients
• 2 boneless skinless chicken breast halves, cut into strips
• 2 teaspoon Cajun seasoning
• 2 tablespoon butter or margarine
• 1 1/2 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 ounce fettuccine, cooked and drained
• units of something
Method
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7
minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat
throughout. Sprinkle Parmesan cheese if desired.
READ MORE
Ingredients
• 2 boneless skinless chicken breast halves, cut into strips
• 2 teaspoon Cajun seasoning• 2 tablespoon butter or margarine
• 1 1/2 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 ounce fettuccine, cooked and drained
• units of something
Method
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7
minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat
throughout. Sprinkle Parmesan cheese if desired.
Nargisy Kababs Recipe
Ingredients
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup
For Filling
4 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder
Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them
once. Remove from frying pan carefully................
READ MORE
Ingredients
1 kg minced meat2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup
For Filling
4 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder
Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them
once. Remove from frying pan carefully................
Cashew Chicken Recipe
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very
Place on tray. Prepare vegetables,
slicing mushrooms, green part of
Mix soy sauce, cornstarch, sugar,
over moderate heat, add all the
toasting the nuts lightly. Remove
chicken quickly, turning often until
pea pods, mushrooms, and broth.
cover, add soy sauce mixture, bamboo
stirring constantly. Simmer uncovered
nuts and serve immediately.
READ MORE
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very
Place on tray. Prepare vegetables,
slicing mushrooms, green part of
Mix soy sauce, cornstarch, sugar,
over moderate heat, add all the
toasting the nuts lightly. Remove
chicken quickly, turning often until
pea pods, mushrooms, and broth.
cover, add soy sauce mixture, bamboo
stirring constantly. Simmer uncovered
nuts and serve immediately.
Pineapple Sheet Cake Recipe
2 c. flour
2 c. sugar
1 tsp. vanilla
2 eggs, beaten
2 tsp. baking soda
1 (15 1/2 oz.) can crushed pineapple, with juice
1 (8 oz.) package cream cheese
1 c. brown sugar
4 tbsp. shortening
Mix flour, sugar, vanilla, eggs, baking soda, and pineapple (including juice) in a large bowl. Pour into
a greased and floured 13x9x2-inch baking dish. Bake at 325 degrees for 30 to 35 minutes.
For icing, beat cream cheese, brown sugar, and shortening with mixer until smooth. Spread on cake
as soon as it’s removed from the oven.
READ MORE
2 c. flour2 c. sugar
1 tsp. vanilla
2 eggs, beaten
2 tsp. baking soda
1 (15 1/2 oz.) can crushed pineapple, with juice
1 (8 oz.) package cream cheese
1 c. brown sugar
4 tbsp. shortening
Mix flour, sugar, vanilla, eggs, baking soda, and pineapple (including juice) in a large bowl. Pour into
a greased and floured 13x9x2-inch baking dish. Bake at 325 degrees for 30 to 35 minutes.
For icing, beat cream cheese, brown sugar, and shortening with mixer until smooth. Spread on cake
as soon as it’s removed from the oven.
ROAST CHICKEN WITH ALMONDS RECIPE
READ MORE
10 chicken breast halves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/4 to 1/2 c. dry white wine, or water or other liquid
Parmesan cheese
Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix
soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top
and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours
uncovered.
One Bowl Chocolate Cake Recipe
READ MORE
2 c. all purpose flour
2 c. sugar
1/2 c. baking cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. vegetable oil
1 c. buttermilk
2 eggs
1 c. hot water
Frosting of your choice
Colored sprinkles if desired
In a large bowl, combine dry ingredients. Stir in oil, buttermilk, and eggs. Add water and stir until
combined. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees for 35-38 minutes or
until toothpick inserted in the middle comes out clean. Cool completely. Frost as desired.............
CHICKEN IN ORANGE SAUCE RECIPE
4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice
Coat each half breast with seasoned flour. Melt margarine in pan and saute each side
over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to
20 minutes m ore on reduced heat until done.
Serve over rice, if desired, with the sauce.
READ MORE
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice
Coat each half breast with seasoned flour. Melt margarine in pan and saute each side
over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to
20 minutes m ore on reduced heat until done.
Serve over rice, if desired, with the sauce.
Zeera Jeera Fried Rice Recipe
Ingredients
1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf
2 1/2 cups water (approx)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste
Method
Wash rice well and soak in salt water for 25 minutes.
Heat ghee in a heavy or nonstick pan.
Add onions and fry till dark brown & crisp.
Drain, and add cashews to same ghee.
Fry to a light brown, drain, keep side.
Add jeers, peppercorns, bayleaf to same ghee.
Stir fry for a few seconds, drain, and add rice.
Keep aside the drained water.
Add sugar, stir gently, frying rice till light brown.
Add spice powder, stir.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Serve hot with dal fry or a spicy gravy vegetable.
READ MORE
Ingredients
1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf2 1/2 cups water (approx)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste
Method
Wash rice well and soak in salt water for 25 minutes.
Heat ghee in a heavy or nonstick pan.
Add onions and fry till dark brown & crisp.
Drain, and add cashews to same ghee.
Fry to a light brown, drain, keep side.
Add jeers, peppercorns, bayleaf to same ghee.
Stir fry for a few seconds, drain, and add rice.
Keep aside the drained water.
Add sugar, stir gently, frying rice till light brown.
Add spice powder, stir.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Serve hot with dal fry or a spicy gravy vegetable.
Chicken Noodle Soup Recipe
Ingredients
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles
Directions
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender...........oo............
READ MORE
Ingredients2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles
Directions
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender...........oo............
Peach Cake Recipe
3 eggs, well beaten
READ MORE
3 eggs, well beaten1 3/4 c. sugar
1 c. oil
2 c. flour
1 tsp. salt
1 tsp. cinnamon
2 c. diced canned peaches
1/2 c. chopped nuts
Powdered sugar
Mix all ingredients thoroughly by hand. Pour in greased and floured 9x13 inch pan. Bake in 350
degree oven for 40 minutes or until toothpick comes out clean. Sprinkle warm cake with powdered sugar. . . . . . . .
Crazy Cake Recipe
3 c. flour
2 c. sugar
1 tsp. salt
2 tsp. baking soda
6 tbsp. cocoa
2 tbsp. vanilla
10 tbsp. oil
2 tbsp. vinegar
2 c. water
Mix dry ingredients in a 13x9x2-in. pan. Make 3 holes, 1 for vanilla, 1 for oil, and 1 for vinegar. Pour
water over all and mix. Bake at 350 degrees for 35 to 40 minutes.
READ MORE
3 c. flour
2 c. sugar1 tsp. salt
2 tsp. baking soda
6 tbsp. cocoa
2 tbsp. vanilla
10 tbsp. oil
2 tbsp. vinegar
2 c. water
Mix dry ingredients in a 13x9x2-in. pan. Make 3 holes, 1 for vanilla, 1 for oil, and 1 for vinegar. Pour
water over all and mix. Bake at 350 degrees for 35 to 40 minutes.
Beans Pulao Recipe
Ingredients
1 1/2 cups long grain rice
2 cloves
1/2 cup beans boiled
2 bayleaves
1 tbsp. broken cashews
2 cardamoms
1 tbsp. soft small raisins
1" cinnamon
4 green chillies slit
4-5 black peppers
1 tbsp. coriander finely chopped
3 tbsp. ghee or oil
2 onions cut into strips
1/2 tsp. garam masala
1/2 tsp. cumin seeds
salt to taste
3-4 pinches asafoetida
lemon to taste
Method
Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add beans, fried cashew, onions (save some for garnish), garam masala, salt and
lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry.
READ MORE
Ingredients1 1/2 cups long grain rice
2 cloves
1/2 cup beans boiled
2 bayleaves
1 tbsp. broken cashews
2 cardamoms
1 tbsp. soft small raisins
1" cinnamon
4 green chillies slit
4-5 black peppers
1 tbsp. coriander finely chopped
3 tbsp. ghee or oil
2 onions cut into strips
1/2 tsp. garam masala
1/2 tsp. cumin seeds
salt to taste
3-4 pinches asafoetida
lemon to taste
Method
Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add beans, fried cashew, onions (save some for garnish), garam masala, salt and
lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry.
Tomato Biryani Recipe
Ingredients
basmati rice - 1 cup
tomato (ripe) - 4 nos
garlic - 4 small pieces
green chilli - 4 big nos.
cinnamon - 2 nos
cloves - 2nos
cummin seeds - 1/2 tsp
cardamom - 2 nos
onion (big) - 2 nos (chopped)
turmeric powder - 1/2 tsp
cooking oil - 4 tabs
salt - to taste
curry leaves - to taste and coriander leaves - for garnishing.
Method
Grind green chilli and garlic separately and keep aside and grind tomato separately.
In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add
garlic -chilli paste and stir for a minute until it becomes golden colour.
And then add chopped onion fry it until it becomes brown.
Then put curry leaves and tomato paste then add turmeric powder and salt.
Let it cook until the oil is seen on the top in simmer flame and keep separately.
Cook rice in pressure cooker as you cook for biryani.
Mix the rice in the tomato masala above and garnish it with coriander leaves.
READ MORE
Ingredientsbasmati rice - 1 cup
tomato (ripe) - 4 nos
garlic - 4 small pieces
green chilli - 4 big nos.
cinnamon - 2 nos
cloves - 2nos
cummin seeds - 1/2 tsp
cardamom - 2 nos
onion (big) - 2 nos (chopped)
turmeric powder - 1/2 tsp
cooking oil - 4 tabs
salt - to taste
curry leaves - to taste and coriander leaves - for garnishing.
Method
Grind green chilli and garlic separately and keep aside and grind tomato separately.
In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add
garlic -chilli paste and stir for a minute until it becomes golden colour.
And then add chopped onion fry it until it becomes brown.
Then put curry leaves and tomato paste then add turmeric powder and salt.
Let it cook until the oil is seen on the top in simmer flame and keep separately.
Cook rice in pressure cooker as you cook for biryani.
Mix the rice in the tomato masala above and garnish it with coriander leaves.
Ingredients
Capsicum - 2
Carrot - 1 medium size
Lime - 1
Rice 1 cup
Water 2 cups
1 tsp Turmeric Powder
1 tsp Oil or Ghee
Salt to taste
Coriander leaves
For frying
3 tsp Coriander seeds
3 tsp Bengalgram dhal
5 Red Chillies
Method
Fry the above ingredients and make it into a powder without adding any
water.
Cut the capicum into small pieces and fry it with salt and add the powder
to the vegetable once it is cooked.
Do not fry it too much after the powder is added as it will lose its smell.
Add the cooked rice to it and mix it well add salt if less. Garnish with
coriander and cashews and serve.You can add tomatoes along with this capsicum it tastes nice.
CHICKEN CACCIATORE RECIPE
1 pkg. chicken
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tom ato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing m ix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simm er for one hour. Serve over
rice .................
READ MORE
1 pkg. chicken1/4 c. butter
1/2 c. sherry
15 oz. can stewed tom ato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing m ix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simm er for one hour. Serve over
rice .................
SWEET n SOUR CHICKEN RECIPE
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper ...................
READ MORE
1 frying chicken, cut up1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper ...................
Popular Rice Recipes 2011
Black Eyed Beans Savoury Rice
Ingredients
1 1/2 cups long grain rice washed & soaked 30 minutes
1/2 cup black eyed beans soaked overnight
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. sambhar masala
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1 stalk curry leaves
2 whole red chillies
1 tbsp. coriander finely chopped
1/2 tsp. each cumin seeds, mustard seeds, urad dal
1 tsp. lemon juice
3 tbsp. oil
salt to taste
Method
Pressure cook black-eyed beans till tender. Drain, keep aside.
Boil rice till each grain is separate. Drain, cool, keep aside.
In a heavy sauce pan, heat oil, add seeds and urad dal.
Allow to splutter, add curry leaves, whole chilli, stir.
Add onions, cook till light pink and tender.
Add all masalas, beans, salt, lemon juice, tomatoes, stir.
Add rice and stir gently with a spatula, till the gravy coats rice evenly.
Cover and simmer for 2-3 minutes till hot.
Garnish with chopped coriander. Serve piping hot.
Quick Ghee Rice
Ingredients
1-2 onions
3-4 green chilies
cumin seeds little
3 to 4 whole nut mugs
1 small clove garlic mashed nicely
1/2 inch piece ginger mashed or cut nicely optional
cashew pieces little.
3 tbsp butter or oli
1 cup basmati rice or long grain also can be used
Method
Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic
ginger, cashew till onion turns little brown.
Wash rice and fry for a minute or so along with other and add 2 cup water to it and
cook till done. Add salt and lemon to taste.
when all is done if wanted cilantro can be added.
You can serve raita with this.
This serves for 2 to 4 people along with other food.
Ginger Citrus Rice
Ingredients
2 table spoons oil
2 table spoons fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
4 cups of water
2 cups basmati rice
2 teaspoons salt
1 large lime
Method
In saucepan over medium heat, heat oil until very hot, but not smoking.
Add ginger root and ground cumin and cook for 1 minute.
Add 4 cups water and bring to a boil.
Stir in rice and salt.
Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed
and rice is tender.
Stir in lime juice.
Brown Rice & Bell Pepper Pulao
Ingredients
1 cup uncooked brown rice
2 medium size green bell peppers
or
1 green and 1 sweet pepper ( Red / Orange) chopped fairly small
1 Jalapeno chilli or the amount to suit your taste
1 medium onion finely chopped
Cilantro (I like a lot of it)
1/4 tsp of jeera
Salt and pepper to taste
1 Tbsp. olive or canola oil
3 Tbsps shredded sharp cheddar cheese
Method
Cook and set aside the brown rice with 1/2 tsp of salt according to the
instructions on the package.
Heat the oil in a heavy bottomed pan and toss in the jeera.
Once it changes color, add the onions and chopped jalapeno chillies and
saute for about 3 to 5 mins.
Add the chopped bell peppers and continue to saute. The veggies should
not be too soft.
The flavor is best when the peppers are still a bit crisp.
Season with salt and pepper and add the chopped cilantro.
Toss this mixture with the cooked rice and shredded cheese while still
warm and serve immediately.
Serves 2 as a main course.
Chilli Garlic Rice
Ingredients
Green Chillies : 6
Garlic : 2 pods
Rice : 1 cup
Carrot : 1/4 cup
Beans : 1/4 cup
Peas : 1/4 cup
Onions : 1/4 cup
Salt : as per your taste
Method
Cook rice and separate the grains with a fork.
Put one tablespoon of oil in a skillet and fry the onions first and then the
cubes of carrots and cut beans and peas together.
Meanwhile make a paste of the green chillies and garlic.
After the vegetables are cooked (do not overcook them) pour this mixture,
the paste and the salt in cooked rice and mix it well and serve.
Jhat Pat Mint Rice
Ingredients
1 cup Basmati Rice
2 cups water,
1 tbsp oil/ ghee
4 peppercorns
2 cloves
1/2 tsp. ginger-garlic paste
1 med onion chopped vertically in thin slices
3 tbsp mint chopped
2 green chillies slit vertically
Method
Cook the rice. But make sure it does not get overcooked.
After the rice is done, heat the oil and add the cloves, peppercorns, gin-
ger-garlic paste and chillies. Fry this and then add the onion.
When it starts turning pink add the mint and the rice.
Add salt to taste.
Your mint rice is ready to be served
Baked Vegetable Rice
Ingredients
2 small bowls of cooked Rice,
2 cups Curd,
2 Potatoes cut in chips,
2 Tomatoes cut round,
1 Onion cut round,
Green Peas,
1 Capsicum.
2 tsp. Garam masala
1 tsp Pepper
Salt according to taste
Method
First of all fry the potato chips, onions and peas.
Then heat 4 tbsp ghee and add 1 piece of cinnamon and 2-3 cloves then
after the ghee cools down add it into the whipped curd, also add the
garam masala and the salt to it then keep it aside.
Now take a baking vessel and thus make one layer of cooked rice, then
pour the vagharela curd on it, and then arrange a layer of vegetables on it
and then again make a layer of rice and then on it curd and then again
vegetables, now sprinkle pepper over it and preheat the oven for 10 min-
utes on 350F.
Then bake the rice for 30 minutes and behold a delicious concoction of
rice, curd and vegetables awaits ur appreciation..
Carrot Capsicum Rice
Ingredients
Capsicum - 2
Carrot - 1 medium size
Lime - 1
Rice 1 cup
Water 2 cups
1 tsp Turmeric Powder
1 tsp Oil or Ghee
Salt to taste
Coriander leaves
For frying
3 tsp Coriander seeds
3 tsp Bengalgram dhal
5 Red Chillies
Method
Fry the above ingredients and make it into a powder without adding any
water.
Cut the capicum into small pieces and fry it with salt and add the powder
to the vegetable once it is cooked.
Do not fry it too much after the powder is added as it will lose its smell.
Add the cooked rice to it and mix it well add salt if less. Garnish with
coriander and cashews and serve.
Chanadal Pulihora
Ingredients
Basmati Rice - 2 cups
Seasoning:
Water - 3 cups
Green Chillies - 2 or 3 sliced
Kabooli Chana - 3/4 cup
Mustard seeds - 1 tea spoon
Lemon Juice - 4 Oz. or to your taste
Cumin seeds - 1 tea spoon
Curry leaves - 10-15 leaves
Spice Mix Powder:
Chana Dal (Yellow Split Peas) -
Coriander (Dhania)seeds - 2 tbs
1 table spoon
Methi Seeds - about 6-8
Cashews (optional)
Red Chillies - 4 or to your taste
Method
Soak Kabooli Chana for 8 hours and cook them in pressure cooker just
like cooking for chana masala. Keep them aside.
Dry Grind Coriander seeds, Methi Seeds, Red chillies.
Wash the Rice with luke warm water and soak it in 3 cups of cold water for
10 minutes. Cook the rice in automatic rice cooker or pressure cook if you
like. [well, I prefer automatic rice cooker, because I am not very good in
using pressure cooker, anyway]
Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds,
Chana dal and Curry Leaves.
Add Cooked Chana, and Dry Spice powder, lemon juice, salt to the above
oil. Let it stay for 2-3 minutes and switch off the stove.
Pour this mixture to the cooked Basmati Rice and mix it well.
Ghatta Rice
Ingredients
Method
1 cup rice basmati
For Ghatta
1/4 cup boiled peas
Mix flour, oil, chilli powder, salt and
2 bay leaves, 3-4 cloves
oregano seeds, add 1 tbsp water.
1" stick cinnamon
Make a hard dough. Break off a
2 cardamons, 1 stalk curry leaves
piece and roll into shape and size of
1 tsp red chilli powder
a finger.
1/2 tsp garam masala
1/2 tsp dhania powder
Put plenty of water to boil.
1/4 tsp turmeric
Submerge ghattas (the rolls) and
salt to taste
boil till done. (About 1/2 hour)
juice of 1 lemon
Drain, cool and chop into round 1-1
1 tbsp cashews
1/2 cm. long. Keep aside.
1 tbsp currants (optional)
For Rice
2 tbsp ghee (or oil)
1/2 cup ghatta pieces
Boil rice in plenty of water. Each
1 tbsp each jeera and mustard
grain should be separate.
seeds
Heat ghee in kadai (pan).
Add mustard seeds, jeera, cashews,
For Ghattas
bay leaves, cloves, cinnamon,
1/2 cup gram flour
cardamons and curry leaves.
1/2 tbsp oil
Chilli powder, salt to taste 1/4 tsp
Add ghattas and peas.
oregano seeds
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to
the rice.
Mix slowly and well. Heat either in
warmer, heavy skillet, oven or
cooker.
Garnish with coriander.
Serve hot with curds.
