Krithi's Recipes

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...

EASY SAMBAR RECIPE FOR BEGINNERS SAMBAR IS A FAMOUS AND TRADITIONAL SOUTH INDIAN RECIPE. THERE ARE VARIOUS VARITIES AND METHODS OF MAKING SAMBAR. IT IS A COMBINATION OF LENTILS AND TAMARIND JUICE, WHICH TASTES GOOD WITH RICE, IDLI, DOSA AND SO ON. HERE I GIVE EASY AND SIMPLE RECIPE OF SAMBAR FOR THE BEGINNERS. INGREDIENTS 1. TOOR DAL ( 3/4 CUP) 2. ONION 3. TOMATO 4. DRUMSTICK/ ANY VEGETABLE 5. TAMARIND JUICE 6. SAMBAR POWDER 7. SALT 8. TURMERIC POWDER 9. ASAFOETIDA / HING 10. CURRY LEAVES 11. MUSTARD SEED 12. CUMIN SEEDS 13. JAGGERY DIRECTIONS 1. IN A PRESSURE COOKER, TAKE WASHED TOOR DAL WITH SOME TURMERIC POWDER AND ASAFOETIDA. ADD ONION, TOMATO AND ONE CUP OF WATER. WHISTLE TILL THE DAL GETS BOILED. 2. SOAK TAMARIND IN WATER AND KEEP ASIDE. 3. AFTER DAL IS BOILED GENTLY MASH THE DAL.IF REQUIRED ADD SOME MORE WATER. NOW ADD THE VEGETABLES, SAMBAR POWDER, SALT. LET IT BOIL FOR 10 TO 15 MINS TILL THE VEGETABLE IS COOKED.  4. AFTER...

MOM'S RECIPE-EGG ROLLS ( EGG WRAP) EGG ROLL IS NUTRITIOUS HEALTHY SNACK, PERFECT FOR MORNING BREAKFAST AND ALSO FOR DINNER. EGG ROLL IS A POPULAR STREET SNACK IN KOLKATA. TRY THIS DELICIOUS HEALTHY SNACK WITH EGG, CHAPATHI AND VEGETABLES. HERE IS THE STEP BY STEP PROCEDURE FOR THIS EASY AND TASTY RECIPE. INGREDIENTS 1. WHEAT FLOUR 2. EGG (2 FOR ONE ROLL) 3. ONION, CARROT, CABBAGE ( FINELY CHOPPED & GRATED) 4. SALT 5. PEPPER 6. CHAAT MASAL 7. TOMATO KETCHUP 8. OIL DIRECTIONS 1. PREPARE SOFT CHAPATHI DOUGH WITH THE WHEAT FLOUR AND KEEP ASIDE. 2. IN A MIXING BOWL TAKE FINELY CHOPPED ONION, CABBAGE AND GRATED CARROT. ADD SOME SALT, PEPPER, CHAAT MASAL AND MIX WELL. 3. TAKE 2 EGGS, ADD SALT, PEPPER AND WHISK PROPERLY. 4. IN A TAWA PREPARE CHAPATHI AND KEEP ASIDE.  5. POUR THE BEATEN EGGS IN TAWA AND IMMEDIATELY PLACE THE CHAPATHI OVER THE EGG. CHAPATI STICKS WELL TO THE EGG. 6. PLACE THE EGG CHAPATHI IN A PLATE, APPLY KETCHUP OVER ...

PEAS POTATO CUTLET PEAS POTATO CUTLET IS AN INDIAN RECIPE. IT CAN BE TASTED AS AN EVENING SNACK. I HAVE SEEN MANY PEOPLE WHO LIKE TO ENJOY CUTLET AND IF IT IS A RAINY DAY, THEN THIS IS REALLY A MUST DO SNACK WITH A CUP OF TEA/ CHAAI TO ENJOY THE CLIMATE. HERE ARE THE STEP BY STEP PROCEDURE FOR THIS EASY AND TASTY RECIPE. INGREDIENTS 1. BOILED POTATO ( 2 BIG) 2. BOILED PEAS (  1/2 CUP) 3. ONION ( 1/4 CUP) 4.SOME GARLIC ( FINELY CHOPPED) 5. CASHEWS ( FINELY CHOPPED) 6. TURMERIC POWDER ( 1/4 TBSP) 7. CHILLI POWDER ( 1/2 TBSP) 8. GARAM MASALA ( 1/2 TBSP) 9. SALT 10. CHOPPED CORIANDER LEAVES 11. BREAD CRUMBS 12. CORN FLOUR 13. OIL ( FOR FRYING) DIRECTIONS 1. TAKE A MIXING BOWL, ADD BOILED PEAS AND POTATOES, ONIONS, CHOPPED GARLIC. ALSO ADD TURMERIC POWDER, CHILLI POWDER, GARAM MASAL,BREAD CRUMBS, SALT AS REQUIRED, ALONG WITH SOME CASHEWS AND CHOPPED CORIANDER. 2. BLEND ALL THE INDREDIENTS TOGETHER AND FORM A DOUGH. ADDING SOME BREAD CRUMBS TO THI...

 SIZZLING BROWNIE| EGGLESS BROWNIE|COOKER BROWNIE BROWNIE IS A CHOCOLATE DESSERT WHICH IS EITHER FUDGY OR CAKEY. PEOPLE ALL OVER THE WORLD LOVE BROWNIE AND WHEN IT COMES TO BE A SIZZLING BROWNIE, IT REALLY TASTES YUMMY!! HERE I HAVE GIVEN STEP BY STEP PROCEDURE TO MAKE SIZZLING BROWNIE IN YOUR HOME. I ALSO ADDED SOME TIPS AT THE END TO MAKE UR BROWNIE BOTH FUDGY AND CAKEY. INGRDIENTS 1. MAIDA / ALL PURPOSE FLOUR ( 1/2 CUP) 2. COCOA POWDER ( 4 TO 5 TBSP) 3. DARK CHOCOLATE ( 1/4 CUP CHOPPED) 4. BUTTER ( 1/2 CUP) 5. POWDERED SUGAR ( 1 CUP) 6. BAKING POWDER ( 1 TBSP) 7.VANILLA ESSENCE ( 1 TBSP) 8. SALT ( 2 CUPS) 9. CASHEWS ( FOR TOPPINGS) 10. CHOCOLATE CHIPS ( FOR TOPPINGS) 11.MILK ( 1/2 CUP) DIRECTIONS 1. TAKE A COOKER, ADD 2 CUPS OF SALT AT THE BOTTOM AND CLOSE IT BY REMOVING THE WHISTLE AND GASKET. HEAT THE COOKER IN THE MEDIUM FLAME . 2. TAKE A MIXING BOWL ADD BUTTER AND CHOPPED DARK CHOCOLATES. IF NOT DARK CHOCOLATE YOU CAN ALSO USE EVEN D...

POTATO NUGGETS POTATO NUGGETS IS TASTED AS A STARTER OR AN EVENING SNACK. IT TASTES GOOD WITH TOMATO KETCHUP. HERE IS THE SIMPLE AND STEP BY STEP PROCEDURE FOR MAKING POTATO SNACK. INGREDIENTS 1. POTATO (2) 2. GARLIC (2) 3. MAIDA / WHEAT 4. BREAD CRUMBS 5. GARAM MASAL 6. AMCHUR / CHAAT MASAL 7. PEPPER 8. SALT 9. OIL ( FOR FRYING) DIRECTIONS 1. BOIL THE POTATOES AND REMOVE THE SKIN. MASH OR GRATE THE POTATOES. 2. ADD 2 SPOONS OF FLOUR, 2 SPOONS OF BREAD CRUMBS, GARLIC, SALT TO TASTE, PEPPER, GARAM MASAL, CHAAT MASAL AND MAKE IT AS A DOUGH. MAKE SMALL BALLS AND FORM THE NUGGETS. 3. IN A BOWL TAKE SOME FLOUR, SOME SALT AND PEPPER AND MIX WITH WATER. 4. TAKE THE DOUGH AND DIP IT IN THE FLOUR MIX AND AGAIN RUB IT IN THE BREAD CRUMBS THEN KEEP ASIDE. 5. HEAT OIL IN THE PAN AND FRY THE NUGGETS. 6. POTATO NUGGETS ARE READY TO SERVE.

INSTANT BHATURA BHATURA IS A FAMOUS NORTH INDIAN RECIPE. THE USUAL WAY OF PREPARING BHATURA IS BY USING CURD, BAKING SODA AND SO ON AND ALSO TAKES A LONG TIME TO PREPARE IT. BUT HERE IS THE EASY AND SIMPLE WAY OF PREPARING BHATURA IN JUST FEW MINUTES. THIS RECIPE GOES WELL WITH CHICKPEA GRAVY. HERE IS THE STEP BY STEP PROCEDURE OF THIS RECIPE.  INGREDIENTS 1. WHEAT ( 1.5 CUP) 2. RAVA / SOOJI (1/4 CUP) 3. SALT ( 1/2 TBSP) 4. SODA WATER 5. OIL ( FOR FRYING) DIRECTIONS 1. TAKE A MIXING BOWL. ADD WHEAT, SALT, SOOJI. USE SODA WATER TO KNEAD THE DOUGH. 2. ADD SODA WATER SLOWLY AND KNEAD WELL. 3. FINALLY APPLY A SPOON OF OIL TO THE DOUGH. 4. USE CHAPATHI ROLLER AND ROLL THE DOUGH. 5. HEAT OIL IN A KADAI/PAN, NOW FRY THE ROLLED DOUGH. 6. CRISPY AND FLUFFY BHATURA IS READY TO SERVE.