Sanaa's recipes of Indian Foods

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ROYAL KADAI PANEER IN INDIAN QUIZINE

KADAI PANEER INDIAN STYLE :- A GLANCE:- Recipes Quizin: Indian For how many people: 2 - 4 Time: 30 minutes to 1 hour Mile type: Wedge NECESSARY INGRIDIENTS:- 250 gm cottage cheese 3 green capsicum 4 baked tomatoes 5-6 garlic buds, curry leaves Grip one inch ginger piece 2 tsp Garam Masala A spoonful of curry paneer masala A teaspoon coriander powder Half teaspoon turmeric A teaspoon red chili powder A small spoon of coriander fenugreek One big spoon coriander, finely chop 2 tablespoon oil 2 green chilies, chop A teaspoon cumin seeds One tablespoon salt METHOD:- First, cut the cottage cheese into a cube shape. (Tips to keep paneer soft in a vegetable) After this, cut capsicum in small pieces as well. - Put tomato in a cup of water and boil for 4-5 minutes. Then remove the tomatoes and cut off the peel. (How to bloom tomato) Now put oil in a pan or vessel and keep it warm to medium flame. When the oil is heated, add cumin seeds and chop it. After addin

BUTTER CHICKEN IN INDIAN STYLE

CHICKEN CUISINE WITH BUTTER IN NORTH INDIAN STLYE :- INGREDIENTS For BUTTER CHICKEN:- •4 tablespoon oil •2 medium onion diced •2 teaspoon fresh ginger finely minced or grated (or use paste) •3-4 cloves garlic finely minced or crushed •3 pounds about 5-6 boneless, skinless chicken breasts, cut into ¾-inch chunks •2 Can 8 oz. tomato paste (or 10-12 oz can of tomato sauce) •2 tablespoon garam masala •2 teaspoon chili powder or paprika, adjust to taste •2 teaspoon Fenugreek I use powder, but seeds or mustard seeds can be used too, optional* •2 teaspoon cumin •2 tsp salt •2 1/2tsp black pepper •2cup heavy cream sub for half & half or yogurt RECIPIE:- Heat a large skillet or medium saucepan over medium-high heat. Add the oil and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn. Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is

TOMATO PICKLE LONGLASTING & YUMMY IN TASTE

YUMM|| TOMATO|| EASY REMEDIES|| PICKLE CRAZE|| The great thing about pickles is easiest way to serve with chapati, puri or any kind of parathas like aloo , gobhi, muli, matar, etc. Parathas And for school going kids mother's have a great option to release morning headache, instead of curries they use pickles in lunch box of their kids, and when the pickle is tomato pickle then taste going to be double. Let's take a start with a very simple steps- INGREDIENTS:- •1000 grams chopped,washed & dried tomato •2 tablespoon powdered sea salt •4 tablespoon powdered red chilli •300 mililitre sesame oil •2 teaspoon powdered mustard powder •2 teaspoon powdered asafoetida •2 teaspoon powdered fenugreek seeds •1/2 cup Tamarind Extract •How to make Tomato Pickle. STEP:- (Note- Wash the tomatoes an clean it properly, water is harmful for pickles) Then start from the steps. . Making spicy Dish recipe, start with heating mustard oil in a pan.

GAJAR (CARROT) KA HALWA, A JOURNEY START WITH SWEET.

, CARROT HALWA LET'S START TO THE RECIPIE OF A FAMOUS INDIAN YUMMY- MUMMY SWEET CUISINE:- INGREDIENTS:- * Carrots - 7-8 (depend) * Khoya - 2.5 Cups * Sugar - ¾th Cups * Elaichi (cardamom Powder) - 1 Tsp * Ghee - 6 Tbsp * Kaju / Cashews - 10 to 12 RECIPIE:- Wash the Carrots properly with normal water, then Take a deep pan on low flame. Add Ghee, Then add peeled Carrots. Mix really well and cook for 20 minutes. Keep Stirring very often. The carrots should be properly cooked and very soft. Add Khoya and mix well. Cook for 1 to 2 minutes then add Sugar and Cardamom Powder. Mix well and cook for another 2 to 4 minutes. Now the Khoya and Sugar should have melted and left water. Add Cashews nuts, chopped almond, Pista, raisins(kismis) any dry fruits which you like chopped it and use and cook more. Cook till the Halwa dries up and starts collecting together. Please make sure you stir the halwa throughout the cooking process so it doesn't burn f

HOMEMADE FRUIT JAMS WITH AWESOME TASTE. .

HERE WE ARE GO TO LEARN HOW TO PREPARE FRUITS (PINEAPPLE, MANGO, BANANA, LEMON, STRAWBERRY, BLUEBERRY, PEACH, CRANBERRY, QUINCE, GRAPEFRUIT) ETC. JAM RECIPIES. . . . The process is very wellknown and easy for whom those who are very freewithh their Kitchen and Cooking.. But this is the way to know the way to how to go through step wise steps, Let's start now in very short and easy procedure as following:- INGREDIENTS:- ~1/2 kilograms apple water as required ~1 teaspoon powdered cinnamon ~1 cup sugar ~How to make Apple Jam STEPS:- To begin with, wash and clean the apples. Next peel them and using a clean chopping board, chop them. Keep them aside until needed again. Next, put a deep bottomed pan on medium heat and add sugar in it. Allow the mixture to cook until the consistency of the mixture thickens. Carefully add cinnamon powder followed by adding chopped apples in the sugar mixture. Reduce the heat to low flame

RAJMA IT'S YUMMY PUNJABI CURRY (KIDNEY BEANS)

KIDNEY BEANS CURRY (RAJMA) SPECIALLY FAVOURITE OF NORTH INDIANS:- Let's see how to cook this beautiful and yummy looking kindney beans curry.. And the superb combination with Chapati & plain Rice. Ingredients:- -1 cup soaked overnight red kidney beans -1/2 teaspoon cumin seeds -1 1/2 tablespoon yoghurt (curd) -1/4 cup tomato puree -1/2 teaspoon washed & dried fenugreek leaves ( methi) -1/4 teaspoon powdered turmeric -2 pinch red chilli powder -1 teaspoon refined oil -1 pinch salt -2 tablespoon grated onion -1/2 teaspoon grated ginger -1/2 teaspoon grated garlic -1/2 teaspoon cumin powder -1/2 teaspoon coriander powder METHOD:- Easy Punjabi Rajma recipe, (soak the kidney beans in water for around 8 hours.) Then take a pressure cooker and add the kidney beans, water and salt in it. Pressure cook the soaked kidney beans with salt for about 20 minutes or till they become soft. Once done, strain the excess water. Now take a pan and add refine

STONE's MEAT (PATTHAR KA GOSHT HYDERABADI'S CUISINE)

HYDERABADI'S CUISINE PATTHAR KA GOSHT, (STONE'S MEAT) :- INGREDIENTS:- *1 kilograms flattened,cut into strips lamb *1 cup hung curd *1 teaspoon garam masala powder *1/2 teaspoon powdered green cardamom *10 finely chopped green chilli *1 tablespoon crushed to paste green papaya *2 teaspoon ghee *salt as required *onion rings as required *2 lemon wedges HOW TO MAKE EASILY PATTHAR KA GOSHT; - STEPS:- Take a large bowl and mix lamb pieces with curd. Add garam masala, cardamom powder, chopped green chillies, papaya paste and salt. Mix the ingredients well and keep it aside to marinate. Now, take a large granite stone and heat it by burning live charcoal below it. Once it is hot, put the marinated meat pieces on it and sprinkle ghee on lamb meat. Cook and turn the meat pieces until lamb turns crispy and brown in colour. Once cooked, garnish with green onions and lemon wedges. Serve immediately, It's yummy when it is hot. . WRITTE

A VERY SPECIAL CHICKEN HALEEM FROM HYDERABAD

YUMMY AND TASTY ROYAL CHICKEN HALEEM:- INGREDIENTS:- *350 g skinless chicken *200 g wheat (whole ,crushed and soaked in water for 1 1/2 hour) *1⁄3 cup yellow split lentils (soaked and boiled) *3 medium onions (thinly sliced) *1 tablespoon garlic paste (Pisa Lehsan) *1 tablespoon ginger paste (Pisi Adrak) *1 teaspoon garam masala powder *2 tablespoons red chili powder (Pisi Lal Mirch) *1 1⁄2 tablespoons coriander powder (Pisa Dhania) *1 teaspoon turmeric powder (Pisi Haldi) *salt (to taste) *1⁄4 teaspoon bicarbonate of soda *5 tablespoons oil *1 bunch fresh mint leaves (Podina, finely chopped) *1 bunch fresh coriander leaves (Hara Dhania, finely chopped) *8 green chilies (Hari Mirch, finely chopped, to taste) *1 teaspoon cumin seed (Sufaid Zeera, roasted and ground) *1 teaspoon garam masala powder *2 medium size pieces gingerroot (Adrak) *1 large onion (thinly sliced) *4 lemons (Nimbu, cut in quarters) RECIPIE:- DIRECTIONS Heat oil in

HYDERABADI WORLD FAMOUS DISH-E-KHAS BIRYANI

1. CHICKEN BIRYANI:- Ingredients for 5 Servings 600 grams boiled basmati rice 1 kilograms chicken thighs 4 tablespoon minced mint leaves 1 teaspoon garam masala powder salt as required 2 pinches saffron 2 teaspoon coriander powder 1 tablespoon ginger paste 1 tablespoon garlic paste 4 sliced & slit green chilli 2 tablespoon tomato puree 320 grams chopped tomato 400 grams thinly sliced white onion 2 teaspoon cumin seeds 8 green cardamom 6 tablespoon refined oil 1/2 teaspoon chilli powder 1 teaspoon powdered turmeric 6 tablespoon plain greek yogurt 1 tablespoon milk Recipie:- First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk