Rava Dosa ( How To Make Rava Dosa )

Tarla Dalal

Indian

source: tarladalal.com

10 Feb 2012

Indian Recipes

Chena ka Rasgulla Recipe

Kneed the chenna gently for 5-7 minutes to get soft dough, divide it into 12-14 equal parts, roll each part into a ball, there must be no crakes on the surface of the balls. Boil one liter of water on medium flame, add sugar cook for 3 minutes, add slowly chenna balls in boiling syrup, cook for 20 m (more) Kneed the chenna gently for 5-7 minutes to get soft dough, divide it into 12-14 equal parts, roll each part into a ball, there must be no crakes on the surface of the balls. Boil one liter of water on medium flame, add sugar cook for 3 minutes, add slowly chenna balls in boiling syrup, cook for 20 minutes.

Off the flame. Rasgulla is ready (less)

source: theindianfood.net

29 Feb 2012

Indian Recipes

Chena ka Rasgulla Recipe

Kneed the chenna gently for 5-7 minutes to get soft dough, divide it into 12-14 equal parts, roll each part into a ball, there must be no crakes on the surface of the balls. Boil one liter of water on medium flame, add sugar cook for 3 minutes, add slowly chenna balls in boiling syrup, cook for 20 m (more) Kneed the chenna gently for 5-7 minutes to get soft dough, divide it into 12-14 equal parts, roll each part into a ball, there must be no crakes on the surface of the balls. Boil one liter of water on medium flame, add sugar cook for 3 minutes, add slowly chenna balls in boiling syrup, cook for 20 minutes.

Off the flame. Rasgulla is ready (less)

source: theindianfood.net

29 Feb 2012

Indian Recipes

How to make Soft Paratha

Serve ? 4 Ingredient 300 Gms wheat flour 50 Gms gram flour I tsp salts 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 20 garlic cloves (finely chopped) 2 tbsp mustard oil 100 Gms refined oil Methods Take all ingredients except refined oil in a bowl, mix well, and use little wate (more) Serve ? 4 Ingredient 300 Gms wheat flour 50 Gms gram flour I tsp salts 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 20 garlic cloves (finely chopped) 2 tbsp mustard oil 100 Gms refined oil Methods Take all ingredients except refined oil in a bowl, mix well, and use little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with mango pickle or may take it with tea (less)

source: theindianfood.net

10 Feb 2012

Indian Recipes

How to make Soft Paratha

Serve ? 4 Ingredient 300 Gms wheat flour 50 Gms gram flour I tsp salts 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 20 garlic cloves (finely chopped) 2 tbsp mustard oil 100 Gms refined oil Methods Take all ingredients except refined oil in a bowl, mix well, and use little wate (more) Serve ? 4 Ingredient 300 Gms wheat flour 50 Gms gram flour I tsp salts 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 20 garlic cloves (finely chopped) 2 tbsp mustard oil 100 Gms refined oil Methods Take all ingredients except refined oil in a bowl, mix well, and use little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with mango pickle or may take it with tea (less)

source: theindianfood.net

10 Feb 2012

Indian Recipes

Biriyani (Biryani)

Heat the spices in a pan on low flames for 5 minutes, then grind to make biriyani masala Chicken Marination - Make deep incisions on the chicken flesh for spices to get absorbed. Mix turmeric, chili powder, salt, ginger garlic paste, yogurt. Thoroughly apply this paste onto the meat and let marinate for an hour in room temperature Heat about 100ml of oil. Roast shahjeera (a spoonful), cloves, cinnamon, depoded cardamom, bay leaves, 1 spoon coriander powder, and finally add chopped onions(2).