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 ...

BOTTLE GOURD MANCHURIAN BOTTLE GOURD IS A VERY COMMONLY USED AND HEALTHIEST VEGETABLE. BOTTLE GOURD MANCHURIAN IS VERY TASTY AND EASY TO PREPARE. THIS INDO CHINESE RECIPE USING MIXED VEGETABLE IS POPULAR IN INDIA. I TRIED THIS USING BOTTLE GOURD WHICH TASTES GOOD AND I SHARE THE STEP BY STEP PROCEDURE  FOR THIS RECIPE. INGREDIENTS 1. BOTTLE GOURD ( PEELED & GRATED) 2. CORN FLOUR 3. ALL PURPOSE FLOUR  4. GINGER GARLIC PASTE 5. TOMATO SAUCE 6. PEPPER POWDER 7. RED CHILLI POWDER 8. ONION ( 1 FINELY CHOPPED) 9. SALT 10. OIL ( FOR FRYING) 11. CAPSICUM ( 1 SLICED)  12. SOYA SAUCE DIRECTIONS 1. IN A MIXING BOWL, ADD GRATED BOTTLE GOURD ( TIGHTLY SQUEEZE GRATED BOTTLE GOURD WITHOUT WATER), CORN FLOUR, ALL PURPOSE FLOUR, GINGER GARLIC PASTE, TOMATO SAUCE, SALT, PEPPER, RED CHILLI POWDER AND MIX WELL. 2. MAKE SMALL BALLS USING THIS PASTE. 3. IN A HEAVY BOTTOM PAN, FRY THESE BALLS WHEN THE OIL IS IN MEDIUM HEAT.  4. NOW TAKE ...

RESTAURANT STYLE MATAR PANEER / PANEER MATAR MASALA MATAR PANEER IS A FAMOUS INDIAN RECIPE AND A DELICIOUS COMBINATION OF PANEER AND GREEN PEAS WITH TOMATO GRAVY. IT IS VERY EASY TO PREPARE ALSO TASTES GOOD WITH PARATHA, NAAN, CHAPATHI AND EVEN FRIED RICE. HERE I HAVE GIVEN THE RESTAURANT STYLE RECIPE OF MATAR PANEER IN STEP BY STEP PROCEDURE. INGREDIENTS  1. PANEER 2. PEAS 3. ONION 4. TOMATO 5. GARLIC 6. CINNAMON 7. CARDAMOM 8. CLOVE 9. CUMIN SEEDS 10. TOMATO SAUCE/ KETCHUP 11. SALT 12. OIL 13. TURMERIC POWDER 14. CHILLI POWDER 15. CORIANDER POWDER 16. GARAM MASALA DIRECTIONS 1. IN A PAN SHALLOW FRY CUBED PANEER AND KEEP ASIDE 2. TAKE A KADAI, HEAT THE OIL. ADD 1 CINNAMON, 1 CARDAMOM, 2 CLOVES, GARLIC, ONION, TOMATO AND SAUTE WELL. 3. GRIND ALL THE MIXTURE TOGETHER IN A MIXER JAR AND KEEP ASIDE. 4. IN A COOKING PAN, WHEN OIL HEATS ADD SOME CUMIN SEEDS. THEN ADD SOME FINLEY CHOPPED ONIONS. WHEN ONION TURNS GOLDEN BROWN ADD...

PUNJABI CHOLE OR CHANNA MASALA PUNJABI CHOLE OR CHANNA MASALA IS A VERY POPULAR NORTH INDIAN CUISINE. THE MAIN INGREDIENT IS CHICKPEA WHICH IS ALSO KNOWN AS CHANNA. THIS DELICIOUS GRAVY GOES GREAT WITH BHATURA, NAAN, ROTI EVEN WITH PLAIN JEERA RICE. MOSTLY I LIKE TO MAKE THIS RECIPE AT WEEKENDS. INGREDIENTS 1. CHICKPEA (1.5 CUP) 2. ONION ( 2) 3. TOMATO (2) 4. GINGER GARLIC PASTE 5. CHILLI POWDER 6. TURMERIC POWDER 7. CORIANDER POWDER 8. GARAM MASAL 9. BAY LEAF 10. CINNAMON 11. CARDAMOM 12. CLOVES 13. SALT 14. OIL DIRECTIONS 1. SOAK THE CHICKPEA OVER NIGHT AND PRESSURE COOKER IT FOR 7 TO 8 WHISTLES. 2. IN A COOKING PAN, TAKE SOME OIL, WHEN IT HEATS ADD BAYLEAF, CINNAMON, CARDAMOM AND CLOVES. 3. GRIND THE ONIONS AND TOMATOES SEPARATELY AND ADD ONION PASTE TO THE PAN. ALSO ADD SOME GINGER GARLIC PASTE WITH IT. 3. WHEN ONION COLOR CHANGES, ADD TOMATO PASTE AND SAUTE IT WELL. 4. ADD ALL MASALAS, SALT AND MIX WELL. WHEN THE CURRY COOKS...

DUM ALOO DUM ALOO OR ALOO DUM IS A VERY POPULAR DISH WHICH IS PREPARED USING BABY POTATOES. THIS RECIPE HAS DEEP FRIED BABY POTATOES WITH YOGURT FLAVORED MASALA. THE METHOD TO PREPARE DUM ALOO IS VERY SIMPLE.  INGREDIENTS 1. BABY POTATOES 2. ONION 3. GINGER & GARLIC PASTE 4. TOMATO 5. CARDOMON (2) 6. CINNOMON (2) 7. CLOVES (2) 8. CUMIN SEEDS (1TSN) 9. CASHEWS 10. CHILLI POWDER 11.  CORIANDER POWDER 12.TURMERIC POWDER 13. CURD 14. SALT 15. OIL DIRECTIONS 1. BOIL THE BABY POTATOES IN COOKER ( JUST 1 WHISTLE). PEEL THE SKIN AND POKE THEM USING FORK. 2.  IN A COOKING PAN, HEAT THE OIL. ADD CHILLI POWDER, TURMERIC POWDER, A PINCH OF SALT AND ADD THE BOILED POTATOES, FRY THEM WELL AND KEEP ASIDE. 3. NOW IN THE PAN ADD CARDOMON, CINNOMON, CLOVE.  4. SAUTE THE ONIONS WITH GINGER & GARLIC PASTE. ADD TOMATO AND CASHEWS AND AGAIN SAUTE WELL. 5. GRIND THIS ONION & TOMATO FINELY. 6. AGAIN IN A PAN, WHEN TH...

EGG MANCHURIAN INGREDIENTS 1. EGG (3) 2. MAIDA/ALL PURPOSE FLOUR (1/4 CUP) 3. CORN FLOUR(1/4 CUP) 4. CHILLI SAUCE (1 TBSP) 5. TOMATO SAUCE (2 TBSP) 6. SOYA SAUCE ( 1 TSP) 7. ONION (1 CUP FINELY CHOPPED) 8. CAPSICUM ( 1 CUP FINELY CHOPPED) 9. GINGER & GARLIC 10. SALT ( AS REQUIRED) 11. OIL DIRECTIONS 1. TAKE 3 EGGS IN A BOWL, ADD SOME SALT AND PEPPER TO THE EGGS AND BEAT IT WELL. 2. TAKE A CUP GREASE IT WITH SOME OIL AND POUR THE BEATEN EGGS INTO IT. 3. IN A IDLI COOKER, BOIL THE BEATEN EGGS FOR 10 TO 15 MIN AND THEN SLICE THEM INTO CUBES. 4. NOW IN A BOWL ADD ALL PURPOSE FLOUR, CORN FLOUR, SALT, 1TBSP TOMATO SAUCE AND WATER. MIX THEM WELL TO FORM A BATTER. 5. ADD THE SLICED EGG PIECES INTO THE BATTER. 6. IN A FRYING PAN , WHEN THE OIL HEATS FRY THE EGGS AND KEEP ASIDE. 7. TAKE A PAN, WHEN THE OIL HEATS ADD GINGER, GARLIC AND SAUTE THEM. ADD FINELY CHOPPED ONIONS AND CAPSICUM. 8. NOW ADD THE SAUCES MENTIONED ABOVE AND SAUTE...