Food Recipes Collection

Beans & Potato Curry Recipe Ingredients: · cups beans & potatoes, chopped · 2 tsp mustard and cumin seeds · 2 tbsp oil · 1 tsp black gram · 1/4 tsp turmeric powder · 1 tsp chili powder · Salt to taste Method: 1. Heat oil in a pan, fry the mustard and cumin seeds until they splutter. 2. Add vegetables, salt, turmeric and cook on high heat for a couple of minutes. 3. Add coriander powder, chili powder, cumin powder and cook on low heat until it is done. 4. If you desire to have potatoes more crispy, add little rice flour and stir well. 5. Serve hot. by daawat.com

Butter Cauliflower Recipe by daawat.com Ingredients: · 350g cauliflower · 50g butter · 2 pinches of pepper · 1" ginger piece · Salt to taste · Coriander leaves for garnishing Method: 1. Cut the cauliflower into florets and ginger into small pieces. 2. Heat butter and add cauliflower, ginger and salt. Add water if required and cook for 15-20 minutes or until tender, by covering with a lid. 3. Sprinkle pepper on it and mix well. 4. Serve hot by garnishing with coriander leaves.

Beetroot Curry Easy Recipe by Sunita Ingredients · 2 cans diced beetroot, drained · 1 sprig curry leaves · 5 dry red chillies, chopped finely · 1 tsp mustard seeds · A pinch of hing · 2 cups buttermilk · 1 cup water · Salt to taste · 2-3 tsp oil Method 1. Heat the oil and add mustard, red chillies and the curry leaves. 2. When the mustard starts to crackle, add the beetroot and salt to taste. 3. Cook covered till the beetroot is done. 4. Add the buttermilk, water and the hing and mix well. 5. Heat on a low flame for 2-3 minutes. 6. Eat hot with plain rice

Aubergine Curry with Spicy Rice Recipe Ingredients For the spicy rice · 150g/6oz rice · 1 vegetable stock cube · 1 bay leaf · pinch cinnamon · 1 tsp cumin seeds · pinch medium curry powder For the curry · 2 tbsp vegetable oil · ¾ aubergine, diced · 2 garlic cloves, peeled and crushed · 1 green chilli, de-seeded and chopped · 1 tsp curry powder · 1 tsp cumin seeds · 2 tomatoes, diced · 1 tbsp fresh coriander Method 1. Bring a large pan of water to the boil. 2. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender. 3. To make the curry, heat the oil in a large sauté pan. 4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften. 5. Add the tomato and a splash of boiling water and simmer gently for three minutes. 6. Stir in the corinader and remove from the heat. 7. Drain the rice and transfer to a serving plate. S...

Beetroot Curry Recipe by Sunita Ingredients · 2 cans diced beetroot, drained · 1 sprig curry leaves · 5 dry red chillies, chopped finely · 1 tsp mustard seeds · A pinch of hing · 2 cups buttermilk · 1 cup water · Salt to taste · 2-3 tsp oil Method 1. Heat the oil and add mustard, red chillies and the curry leaves. 2. When the mustard starts to crackle, add the beetroot and salt to taste. 3. Cook covered till the beetroot is done. 4. Add the buttermilk, water and the hing and mix well. 5. Heat on a low flame for 2-3 minutes. 6. Eat hot with plain rice.

Aubergine Curry with Spicy Rice Recipe Ingredients For the spicy rice · 150g/6oz rice · 1 vegetable stock cube · 1 bay leaf · pinch cinnamon · 1 tsp cumin seeds · pinch medium curry powder For the curry · 2 tbsp vegetable oil · ¾ aubergine, diced · 2 garlic cloves, peeled and crushed · 1 green chilli, de-seeded and chopped · 1 tsp curry powder · 1 tsp cumin seeds · 2 tomatoes, diced · 1 tbsp fresh coriander Method 1. Bring a large pan of water to the boil. 2. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender. 3. To make the curry, heat the oil in a large sauté pan. 4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften. 5. Add the tomato and a splash of boiling water and simmer gently for three minutes. 6. Stir in the corinader and remove from the heat. 7. Drain the rice and transfer to a serving plate....

Aloo Palak Recipe Ingredients: · 300g palak (spinach) · 4 garlic flakes · 1" ginger piece · 2 onions, chopped · 4 green chilies, chopped · 150g aloo (potatoes) · 1 tsp turmeric · 4 tbsp ghee or butter · 1 tsp cumin seeds · 1 tsp garam masala · 1 tsp coriander and cumin powder · 1 tbsp fresh cream · Salt to taste Method: 1. Boil spinach with garlic, ginger, onions, green chilies. Blend them to a fine puree and keep aside. 2. Cut potatoes into cubes and boil with salt and turmeric. When boiled, keep aside. 3. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and let it boil for few minutes. 4. Now add the boiled potatoes, garam masala, coriander-cumin powder and water if needed. Boil for few minutes till the potatoes absorb the flavor. 5. Season with fresh cream if desired. 6. Serve hot with hot naans or rice.