Showing posts with label Uttar Pradesh. Show all posts
Showing posts with label Uttar Pradesh. Show all posts

May 14, 2017

BHINDI BANARASI

Ingredients:
Okra - 500 gms
Onion  -1
tomato - 1
Ginger garlic paste - 1 tsp
Coriander powder - 1 tbsp
Red chilli powder - 1 tsp
Besan - 1 tbsp
salt to taste
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Asafoetida -  pinch
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves -  few
Oil - 2 tbsp

Method:

  • Finely chop onions and tomato. Trim the edges and cut okra into 1 cm pieces.
  • Heat the oil in kadai, add cumin, mustard and curry leaves; allow them to splutter.
  • Add ginger garlic paste, onion,besan and fry until light brown.
  • Add chopped tomato, turmeric, asafoetida, coriander powder, chilli powder, garam masala and salt. Stir fry for one minute.
  • Then add okra pieces; mix gently and cook till done.
  • Serve with rice.


May 22, 2016

PATIALA MACCHI

Ingredients:
Fish fillet - 500 gms
Lemon juice - 2 tsp
Yellow chilli powder - 50 gms
 Ginger garlic paste - 4 tbsp
Turmeric powder - 1/2 tsp
Gram flour - 80 gms
Corn flour - 25 gms
Eggs - 2 (beaten)
Back salt - 1 tsp
Cumin powder - 1 tsp
Coriander leaves -  1 tbsp (chopped)
White vinegar - 2 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Oil for deep frying

Method:

  • Clean fish fillet and cut into 8 equal pieces.
  • Rub the fish with lemon juice, salt and yellow chilli powder and rest for 30 minutes.
  • Mix ginger garlic paste, cumin powder ad other ingredients, except oi.
  • Apply this paste to the fish fillets and rest for another 30 minutes.
  • Deep fry in hot oil and serve sprinkled with chaat masala and lemon juice.




January 10, 2014

Awadhi Bharwan Bhindi

Ingredients:
Okra - 250 gm (tender and small)
Onion - 2 (finely sliced)
Turmeric powder -1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Amchoor - 1 tsp
Asafoetida -  a pinch
Black salt - 1/8 tsp
Salt to taste
Oil - 1 tbsp

Method:

  • Wipe the okra with dry cloth. Trim the edges and slit them without cutting through.
  • Mix all the powders together and stuff in okra. Keep the remaining mixture, if any, aside.
  • Heat the oil, add chopped onion and saute till transparent.
  • Add stuffed okra and cook in low flame for 5 minutes. 
  • Add remaining mixture, cover and cook in low flame for 10 minutes or till tender.
  • Serve hot.


December 21, 2013

Nimona

Ingredients:
Shelled Green peas - 500 gm
Vadiyalu - 1/2 cup
Tomato puree - 50 gm
Ginger garlic paste - 1 tbsp
Onions - 2
Cumin seeds - 1/2 tsp
Bay leaf- 1
Cinnamon - 1 stick
Chilli powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Mustard oil/Oil  - 3 tbsp

Method:

  • Heat 2 tbsp of oil in pan, fry vadiyalu till brown and keep aside.
  • Grind green peas coarsely and fry the paste in the same oil and keep aside.
  • Grind one onion to make fine paste and slice the other onion.
  • Heat the remaining oil, add cumin seeds, bay leaf and cinnamon. fry till cumin splutters.
  • Add chopped onion and fry till brown.
  • Add onion paste, ginger paste and saute for a while.
  • Add tomato puree, turmeric and cook till oil floats.
  • Then add fried vadiyalu, green peas, chilli powder, garam masala, salt. Mix well.
  • Add 500 ml of water and cook in medium flame for 5 minutes.
  • Close the lid and cook in low flame till the gravy thickens.
  • Serve with rice or roti.





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