Search result "cardamom" : 949 matches.
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).
1 kg chicken (medium sized pieces)
1 kg chicken (medium sized pieces)
(less)
source: www.fivetastes.com
1 Mar 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).
1 kg chicken (medium sized pieces)
1 kg chicken (medium sized pieces)
(less)
source: www.fivetastes.com
13 Mar 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).
1 kg chicken (medium sized pieces)
1 kg chicken (medium sized pieces)
(less)
source: www.fivetastes.com
5 May 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).
1 kg chicken (medium sized pieces)
1 kg chicken (medium sized pieces)
(less)
source: www.fivetastes.com
6 May 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).
1 kg chicken (medium sized pieces)
1 kg chicken (medium sized pieces)
(less)
source: www.fivetastes.com
10 May 2012
Food 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).
1 kg chicken (medium sized pieces)
1 kg chicken (medium sized pieces)
(less)
source: www.fivetastes.com
14 May 2012
Indian Recipes
Makhana ki Kheer (Puffed Lotus Seeds) Recipe
100 gm puffed lotus seeds (finely chopped) Method Take milk on medium flame, add makhana, sugar, safforn and cardamom powder, and cook till it begins to boil, minimize the flame, and cook about 20minutes. Kheer is ready.
100 gm puffed lotus seeds (finely chopped) Method Take milk on medium flame, add makhana, sugar, safforn and cardamom powder, and cook till it begins to boil, minimize the flame, and cook about 20minutes. Kheer is ready
(less)
source: theindianfood.net
20 Feb 2012
Indian Recipes
Makhana ki Kheer (Puffed Lotus Seeds) Recipe
100 gm puffed lotus seeds (finely chopped) Method Take milk on medium flame, add makhana, sugar, safforn and cardamom powder, and cook till it begins to boil, minimize the flame, and cook about 20minutes. Kheer is ready.
100 gm puffed lotus seeds (finely chopped) Method Take milk on medium flame, add makhana, sugar, safforn and cardamom powder, and cook till it begins to boil, minimize the flame, and cook about 20minutes. Kheer is ready
(less)
source: theindianfood.net
20 Feb 2012
Food Recipes
Gulab Jamun Recipe
Method Mix the Khoya and Paneer properly, Add the flour,cardamom powder and mash them all together till everything gets combined well. prepare the sugar syrup. Now make small balls from the mixture, Heat Ghee OR vegetable oil and put the small balls in it, keep the heat lower and fry them till they
(more)
Method Mix the Khoya and Paneer properly, Add the flour,cardamom powder and mash them all together till everything gets combined well. prepare the sugar syrup.
Now make small balls from the mixture, Heat Ghee OR vegetable oil and put the small balls in it, keep the heat lower and fry them till they become brown. Now take out and drop them in the syrup immediately.
Keep them aside and allow to cool the gulab jamun naturally
(less)
source: theindianfood.net
11 May 2012
Indian Recipes
Gulab Jamun Recipe
Method Mix the Khoya and Paneer properly, Add the flour,cardamom powder and mash them all together till everything gets combined well. prepare the sugar syrup. Now make small balls from the mixture, Heat Ghee OR vegetable oil and put the small balls in it, keep the heat lower and fry them till they
(more)
Method Mix the Khoya and Paneer properly, Add the flour,cardamom powder and mash them all together till everything gets combined well. prepare the sugar syrup.
Now make small balls from the mixture, Heat Ghee OR vegetable oil and put the small balls in it, keep the heat lower and fry them till they become brown. Now take out and drop them in the syrup immediately.
Keep them aside and allow to cool the gulab jamun naturally
(less)
source: theindianfood.net
11 May 2012
Indian Recipes
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