Krithi's Recipes

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 POTA...

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.

COCONUT MILK RICE THIS RECIPE IS ONE OF MY FAVOURITE  WHICH IS VERY TASTY AND EASY TO PREPARE. COCONUT MILK RICE IS A LESS SPICY FOOD WHICH TASTES GOOD WHEN COOKED IN BASMATI OR SEERGA SAMBA RICE. SINCE IT IS A LESS FLAVORED RECIPE IT GOES WELL WITH CHICKEN, EGG GRAVIES AND EVEN WITH VEGETABLE CURRY. THE INGREDIENTS IS VERY FEW AND ALSO TAKES VERY LESS PREPERATION TIME.  INGREDIENTS 1. SEERAGA SAMBA / BASMATI RICE ( 1 AND 1/2 CUP SOAKED) 2. COCONUT MILK ( 2 CUPS) 3. WATER ( 3/4 CUP) 4. ONION ( 1BIG CHOPPED) 5. TOMATO ( 1/2) 6. PUDINA / MINT LEAVES ( 1 CUP WASHED) 7. GINGER GARLIC PASTE ( 1 SPOON) 8. CORIANDER POWDER ( 1/2 SPOON) 9. ALL SPICES ( 1CINNAMON,1 CARDAMOM, 2 CLOVES, 1 BRINJI LEAF) 10. SALT 11. .OIL / GHEE DIRECTIONS 1. TAKE A PRESSURE COOKER, ADD OIL OR GHEE. WHEN OIL HEATS, ADD ALL SPICES AND WHEN AROMA COMES ADD ONION AND SAUTE WELL. 2. ADD GINGER GARLIC PASTE, MIX WELL. 3. NOW ADD TOMATO AND MINT LEAVES AND COOK WELL. ...

CARROT LADOO / CARROT COCONUT TRUFFLES CARROT LADOO IS A DESSERT WHICH IS VERY HEALTHY AND TASTY. THIS IS VERY EASY TO COOK WITH VERY SIMPLE AND EASILY AVAILABLE INGREDIENTS AND IS MOSTLY PREPARED DURING FESTIVE SEASONS OR HOUSEHOLD FUNCTIONS. HERE IS THE STEP BY STEP PROCEDURE FOR THIS EASY AND YUMMY RECIPE. INGREDIENTS 1. CARROT ( 2CUPS GRATED) 2. COCONUT ( 1 CUP SHREDDED) 3. SUGAR( 3/4 OR 1 CUP) 4. CARDAMOM POWDER ( 1/4 TSPN) 5. CASHEWS & RAISINS  6. GHEE DIRECTIONS 1. IN A PAN ADD 1 SPOON OF GHEE AND FRY RAISINS AND CASHEWS AND KEEP ASIDE. 2. ADD 1 OR 2 SPOONS OF GHEE AND FRY GRATED CARROT, WHEN THE CARROT BECOMES SOFT ADD COCONUT AND MIX WELL.  3. WHEN BOTH THE CARROT AND COCONUT ARE MIXED WELL ADD SUGAR, STIR WELL, COVER WITH A LID AND COOK IN LOW FLAME FOR 5 MIN. 4. IF THE CARROT BECOMES MUSHY THEN ADD CARDAMOM POWDER, FRIED CASHEWS AND RAISINS 5. NOW MAKE BALLS BEFORE THE CARROT BECOMES COOL. ...