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.

Aloo Gobi 2 This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch. Ingredients: · 1 Large cauliflower · 3 Medium sized potatoes · 1/2 large Onion sliced thinly in long slices · 1 tsp Mustard seeds · 2 or 3 pods Cardamom · 1 tsp Coriander · 1 tsp Cumin seeds · 1/2 tsp Turmeric · 1 Bayleaf · 3 Cloves · 3 tblsp Vegetable Oil Method: 1. Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. 2. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a colander. 3. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start po...

Aloo Gobi by Daawat Ingredients: · 1 cauliflower, cut into florets · potatoes, cubed · 1/4 cup oil · 1 tsp cumin seeds · 1 tsp ginger-garlic paste · 3/4 tsp turmeric powder · 1 tsp red chili powder · 3 tomatoes, chopped · 1 tsp garam masala · 2 tsp coriander powder · Salt to taste Method: · Heat oil in a pan, saute cumin seeds, ginger-garlic paste for a minute and add potatoes. · Also add turmeric, chili powder and salt. Fry for few minutes. · Add tomatoes and simmer for about 5 minutes. · Now add cauliflower and cook on high heat for another 5 minutes. · Lower the heat, cover and simmer for about 15 minutes until the curry gets damp and dry.

Aloo Curry Recipe by daawat.com Ingredients: · 1/2 kg potatoes, boiled, peeled and cut into small pieces · 2 onions, chopped · green chilies, chopped · 2 tomatoes, chopped · tbsp oil · Mustard and cumin seeds for seasoning · 1 tsp coriander powder · 1 sprig curry leaves · Salt to taste · Coriander leaves for garnishing Method: · Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. · Add green chilies, onions and fry for another 5 minutes. · Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. · Add 1/2cup water and salt to taste and cook until the water evaporates. · Finally, add coriander powder and remove from heat. · Sprinkle coriander leaves and serve with any tiffin or rice.

Turkey Curry Bombay Recipe Ingredients: 1/4 cup butter 2 cups cooked and cubed turkey or chicken 1 medium onion, minced 1 to 1/2 tablespoons curry powder 1/4 cup chutney 1/4 cup sherry Bombay sauce 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Instructions: Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce Ingredients: 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon each pepper and paprika 1/4 teaspoon salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Instructions: Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.

Ingredients: 500g cooked Chicken (skinned and deboned) 400g cooked Sweet potato (cubed) Curry sauce: 5ml olive/canola oil 1 large onion 5ml minced garlic 2 tsp curry powder 3ml turmeric 5ml chicken spice 2ml salt 60ml brown grape vinegar 250ml water 15ml apricot jam