Krithi's Recipes

MUSHROOM MASAL MUSHROOM MASAL RECIPE IS A POPULAR INDIAN DISH. THIS SIMPLE AND EASY RECIPE IS LIGHTLY SPICED WITH INDIAN SPICES. ITS TEXTURE AND FLAVOUR GOES WELL WITH RICE AND CHAPATHI. THE BEST THING IN THIS RECIPE IS ITS THICK GRAVY. HERE COMES THE STEP BY STEP PROCEDURE INGREDIENTS 1. BUTTON MUSHROOM 2. ONION- 2 MEDIUM SIZED FINELY CHOPPED 3. GINGER GARLIC PASTE 4. TOMATOES- 2 MEDIUM SIZED FINELY CHOPPED 5. GREEN CHILLI (2) 6. CLOVES 7. CARDAMOM 8. CINNAMON 10. TURMERIC POWDER 11. RED CHILLI POWDER 12. CORIANDER POWDER 13. GARAM MASAL 14. VEGETABLE OIL 15. SALT DIRECTIONS 1. HEAT A PAN, ADD OIL TO THE PAN. 2. SPLUTTER THE CLOVES, CARDAMOM. CINNAMON TO THE HOT OIL. 3. ADD ONION AND SAUTE TILL IT'S TRANSLUCENT 4. ADD TOMATOES AND GINGER GARLIC PASTE AND MIX WELL. 5. ADD TURMERIC POWDER, RED CHILLI POWDER, CORIANDER POWDER, GARAM MASAL, SALT AND COOK WELL. 6. COOK THE SPICES TILL THE OIL SEPERATES FROM IT. 7. ADD

BITTER GOURD ROAST I ALWAYS WANTED TO POST A RECIPE USING BITTER GOURD AND HERE I AM GIVING THE RECIPE FOR TASTY BITTER GOURD ROAST. MOST OF THE PEOPLE DONT LIKE THE TASTE OF BITTER GOURD,  BUT THIS ONE IS MY FAVORITE DISH WHICH GOES WELL WITH CURD RICE AND SAMBAR RICE. THIS RECIPE CAN ALSO BE USED IN PALEO DIET.  THIS IS A VERY EASY RECIPE WITH JUST FEW INGREDIENTS. INGREDIENTS 1. BITTER GOURD 2. COCONUT OIL 3. CHILLI POWDER 4. TURMERIC POWDER 5. SALT DIRECTIONS 1. WASH AND CUT THE BITTER GOURD INTO RINGS. 2. IN A PAN HEAT 2 TO 3 SPOONS OF COCONUT OIL. WHEN IT IS HEATED ADD THE BITTER GOURD AND FRY THEM IN MODERATE HEAT. 3. STIR OCCASIONALLY TILL IT TURNS ROAST. 4. ADD CHILLI POWDER, TURMERIC POWDER AND SALT AS PER TASTE AND STIR WELL. 5. FRY FOR FEW MINUTES, IF REQUIRED ADD A SPOON OF OIL. 6. NOW TASTY AND HEALTHY BITTER GOURD ROAST IS READY.

INDIAN STYLE ONION RINGS ONION RINGS ARE ONE OF THE BEST APPETIZER TO PREPARE, ESPECIALLY FOR PARTIES. ONION RING IS A POPULAR SNACK AND IT IS VERY EASY TO MAKE. HERE I AM SHARING THE RECIPE FOR ONION RINGS IN INDIAN STYLE WITH SIMPLE INGREDIENTS. INGREDIENTS 1. ONION ( 2) 2. MAIDA / ALL PURPOSE FLOUR ( 1/2 CUP) 3. CORN FLOUR (1/4 CUP) 4. GINGER GARLIC PASTE ( 1 AND 1/2 TBSP) 5. CHILLI POWDER ( AS NEEDED) 6. OREGANO ( OPTIONAL) 7. SALT ( AS NEEDED) 8. BREAD CRUMBS 9. PEPPER POWDER ( OPTIONAL)  10. OIL DIRECTIONS 1. SLICE THE ONIONS INTO RINGS AND SEPARATE THEM. 2. IN A MIXING BOWL, TAKE MAIDA, CORN FLOUR, GINGER GARLIC PASTE, SALT, OREGANO, PEPPER POWDER AND MIX WELL WITH WATER OR MILK. 3. DIP EACH RING IN THIS BATTER. 4. COAT EACH DIPPED RING WITH BREAD CRUMBS 5. HEAT OIL AND FRY THE ONION RINGS. 6. SPRINKLE SOME SALT AND CHAAT MASAL.

AFGHANI CHICKEN RECIPE MY TODAY'S RECIPE IS DELICIOUS AFGHANI CHICKEN AT HOME IN RESTAURANT STYLE. AFGHANI CHICKEN IS A RICH DISH, THAT IS MADE WITH MILD SPICES, CREAM AND CHICKEN. IT IS A VERY SIMPLE DISH AND SERVED IN MOST OF THE INDIAN RESTAURANTS. INGREDIENTS 1. CHICKEN ( 500 GMS 2. CURD ( 1 CUP) 2. FRESH CREAM ( 1 CUP) 4. KASURI METHI 5. GINGER GARLIC PASTE 6. GARAM MASALA 7. BLACK PEPPER POWDER 8. CHAAT MASALA 9. SALT 10. LEMON 11. CHARCOAL DIRECTIONS 1. CLEAN THE CHICKEN PIECES AND KEEP ASIDE. 2.  IN A PAN FRY 2 SPOONS OF KASURI METHI WITHOUT OIL AND WHEN IT IS COOLED CRUSH IT INTO POWDER. 3. TAKE A MIXING BOWL AND ADD CURD, FRESH CREAM, GINGER GARLIC PASTE, GARAM MASALA, CHAAT MASALA, FRIED & POWDERED KASURI METHI, PEPPER POWDER,LEMON AND SALT AND MIX WELL. 4. NOW ADD THE CHICKEN AND MIX EVENLY. 5. SWITCH ON THE GAS AND HEAT ONE PIECE OF CHARCOAL. WHEN IT IS HEATED TRANSFER IT INTO A SMALL CUP AND PLACE IT IN BETWEEN T

KFC STYLE FRIED CHICKEN FRIED CHICKEN IS USUALLY A ALL TIME FAVOURITE FOR CHICKEN LOVERS. THIS RECIPE USING BUTTERMILK IS CRISPY AND CRUNCHY ON THE OUTSIDE AND JUICY INSIDE. HERE I HAVE SHARED THE STEP BY STEP PROCEDURE FOR THIS RECIPE INGREDIENTS 1. CHICKEN 2. BUTTERMILK 3. HOME MADE GINGER GARLIC PASTE 4. OREGANO 5. CHILLI FLAKES 6. SALT 7. ALL PURPOSE FLOUR 8. CORN FLOUR  9. EGG 10. CORN FLAKES 11. OIL DIRECTIONS 1. CLEAN THE CHICKEN AND TRANSFER TO A BOWL. NOW ADD BUTTERMILK, SALT AND HOME MADE GINGER GARLIC PASTE AND MIX WELL. 2. MARINATE THIS CHICKEN FOR 3 HOURS. 3. IN A BOWL TAKE A EGG WITH SOME MILK AND SALT, AND THEN WHISK PROPERLY. 4. IN OTHER BOWL ADD ALL PURPOSE FLOUR, CORN FLOUR, OREGANO, SALT, CORN FLAKES AND MIX EVENLY. 5. NOW TAKE THE MARINATED CHICKEN, DIP IT IN THE FLOUR MIX AND THEN WITH EGG. 6. AGAIN DUST WITH THE FLOUR. 7. NOW CHICKENS ARE READY TO FRY.

ALOO PARATHA ALOO PARATHA IS ONE OF THE MOST POPULAR PUNJABI BREAD DISH. THIS TRADITIONAL NORTH INDIAN BREAKFAST RECIPE IS STUFFED WITH SPICY POTATO MIXTURE. THE SOFT DOUGH WITH THE POTATO MIXTURE GIVES YOU A FINGER LICKING FOOD!!!!!!!!                              THIS RECIPE REALLY TASTES GREAT WITH PANEER BUTTER MASALA, GOBI MANCHURIAN AND VEGETABLE GRAVY. HERE THIS POTATO STUFFING CAN BE ALTERED AS PER YOUR TASTE. INGREDIENTS 1. ATTA/ WHEAT FLOUR ( FOR MAKING DOUGH) 2. BOILED POTATO ( 1 CUP) 3. CHOPPED ONION 4. CHOPPED CORIANDER LEAVES 5. CHILLI POWDER 6. TURMERIC POWDER 7. GARAM MASALA 8. CHAAT MASALA 9. SALT 10. OIL DIRECTIONS 1. USING ATTA, SALT AND WATER PREPARE A SOFT DOUGH TO MAKE PARATHAS. 2. IN A MIXING BOWL ADD BOILED POTATOES, ONION, CORIANDER LEAVES AND ALL THE SPICE POWDER MENTIONED IN THE INGREDIENTS AND MASH WELL WITHOUT ANY LUMPS. 3. NOW MAKE THE POTATO STUFFING INTO SMALL BALLS. 4. TAKE SOFT CHAPATHI DOUGH AND ROLL IT

MANGO CUSTARD \ MANGO DESSERT WHEN IT IS SUMMER, THEN DEFINITELY THE BEST THING TO ENJOY IS MANGOES!!!!!! I REALLY LOVE THIS FRUIT AND HERE I AM SHARING THE YUMMY MANGO CUSTARD RECIPE, WHICH CAN BE SERVED AS A DESSERT. THIS IS A VERY SIMPLE DISH WITH FEW INGREDIENTS AND KIDS WILL LOVE THIS CREAMY AND SMOOTHY MANGO CUSTARD. INGREDIENTS 1. MANGO PULP ( 1 CUP) 2. MILK ( 1/2 LTR) 3. CONDENSED MILK ( 1/2 TIN) 4. SUGAR (3/4 CUP) 5. CHOPPED MANGOES 6. VANILLA CUSTARD POWDER ( 3 TSPN) DIRECTIONS 1. IN A KADAI BOIL MILK. ADD SUGAR AND MIX WELL. 2. ADD CONDENSED MILK AND MIX WELL AT REGULAR INTERVALS TO AVOID GETTING MILK SKIN. 3. IN A MIXING BOWL TAKE CUSTARD POWDER WITH SOME MILK AT ROOM TEMP AND MIX WELL. 4. WHEN THE MILK GETS THICK ITS PERFECT TIME TO SWITCH OFF THE STOVE.  5. WHEN THE MILK COOLS DOWN ADD MANGO PULP AND CHOPPED MANGOES. 6. COVER AND KEEP IT IN THE FRIDGE TILL IT IS CHILLED.