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Monday, 15 July 2013

5 quick and easy dishes anyone can make

Take a look at these five easy recipes which will help you to win over your friends, family and in-laws.

       Angoori lassi:
    Method: Roast cumin seeds (1/2 tsp) in a pan, and then grind it into a fine powder. Keep a small amount of this powder aside for garnishing. Now, blend rest of the powder with creamy unsweetened yogurt (1 ½ glass), crushed ice (1 cup), grapes (1 cup seedless), sugar (4 tbsp) and a pinch of salt. Serve the chilled lassi in glasses and garnish it with remaining cumin powder and finely chopped grapes.
    Mushroom galouti kebab:
    Method: Firstly, parboil the button mushrooms (600 gms) with turmeric powder (1 tsp), and then blend them until finely chopped. Now, saute cumin seeds (1/2 tsp), ginger-garlic paste (2 tbsp) and chopped green chillies (2-3) in oil (1btsp). Add mushrooms and cook till the moisture evaporates. Then add boiled and grated potatoes (2 small), and cook till the oil starts leaving the sides of the pan. Then add salt (to taste), clove powder (1/4 tsp) and roasted chana dal powder (3 tbsp) in the mixture. Lastly, shape them into tikkis and deep fry till golden brown. Serve hot with mint chutney.
    Paneer korma:
    Method: Start with grinding onions (3 small), ginger (1 inch long) and green chillies (2-3) in a mixer. Then cook them in clarified butter (2 tbsp) till the oil begins to separate. Add grated mava (1 cup) and cream (1 cup) to it. Cook it on a low flame for two minutes. Next, add salt (to taste), red chilli powder (1/2 tsp), turmeric (1/4 tsp) and garam masala (1/2 tsp) in the paste. At last, put paneer (cut into one-inch dices) with water (1/2 cup). Let it cook till the gravy thickens. Serve it hot with paratha or chappatti.
    Mint raita:
    Method: Take mint leaves (1 cup) and make a paste using water. Add this paste to whipped curd (3 cups) along with green chilli (1). Then add roasted cumin seeds powder (1/2 tsp), crushed black pepper (1/2 tsp), sugar (1 tsp), black rock salt (1/4 tsp) and salt (to taste) in the curd. Mix it well and serve chilled.

     Badaam kheer:
    Method: Add badaam (1/2 cup) in boiling water (1/2 ltr) for 2 minutes, and grind it into fine paste after removing the skin. Boil the milk (2-3 cups), and add the badaam paste along with sugar (3 tbsp). Cook it on a low flame for five minutes while stirring continuously. Finally, remove it from the burner and give a finishing touch by adding dissolved saffron (a pinch) and some crushed cardamoms (4-5). You can either serve it hot or chilled.

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