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princezna IF-Dazzler
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Posted: 21 April 2006 at 6:11am | IP Logged
Receipes by Tarla Dalal

Refreshments Receipes


Edited by sangeeta - 15 August 2006 at 9:36am

Lall Newbie
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Joined: 15 March 2006
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Posted: 21 April 2006 at 4:10pm | IP Logged
Rajasthani Recipe

KER SANGRI - 11 December 2005, Sunday

Ingredients Quantity Berries (ker) cup Dried beans (sangri) 1 cup Yogurt 1 cup + 4 tsps Oil 4 tbsps Red chillies whole 5 - 6 Cumin seeds 1 tsp Garlic paste 1 tsp Ginger paste 1 tsp Turmeric powder tsp Red chilli powder 1 tsp Coriander powder 1 tsp Dried pieces of mango 5-6 Salt to taste Mango powder (amchur) 1 tsp Fresh coriander leaves (chopped) 1 tbsp Garlic (chopped & fried) 1 tbsp Method of preparation 1. Soak the berries and the dried beans in one cup of beaten yogurt overnight. Take them out of the yogurt and wash under running water. 2. Boil them for fifteen to twenty minutes in water with salt. Drain. 3. Heat oil in a kadai. Break whole red chillies. Add cumin seeds, broken red chillies, garlic paste, ginger paste and saut. Add a little water, turmeric powder, red chilli powder, coriander powder and mix. Add dried mango and four teaspoons of yogurt and mix. 4. Add ker and sangri to the masala and mix. Add salt, amchur powder and coriander leaves. Mix well. 5. Serve with fried chopped garlic.

TAMATAR CHUTNEY - 11 December 2005, Sunday

Ingredients Quantity Tomatoes 3 large sized Bhavnagri chillies 4 large sized Oil 2 tbsps Onion (chopped) 1 medium sized Red chilli powder 1 tsp Peppercorns (crushed) 5-6 Salt to taste Cumin powder tsp Garam masala powder tsp Fresh coriander leaves (finely chopped) 2 tbsps Sugar 1 tsp Method of preparation 1. Roast the tomatoes and green Bhavnagri chillies on direct flame. Put them in cold water and then peel. Chop tomatoes. 2. Heat oil in a pan. Add onion and saut till soft. Add tomatoes and cook on high heat. 3. Trim the chillies and chop. Add them to the pan. Add red chilli powder, crushed peppercorns, salt, cumin powder, garam masala powder and saut. Add coriander leaves, sugar and mix. Cook for four to five minutes. 4. Transfer the mixture into a bowl and blend coarsely using a hand blender. 5. Serve or cool and store in a refrigerator

CHANE JAISELMER KE - 11 December 2005, Sunday

Ingredients Quantity Bengal gram (kale chane) 1 cup Yogurt 1 cups Gram flour (besan) 4 tsps Turmeric powder 1 tsp Salt to taste Red chilli powder 1 tsp Coriander powder 2 tsps Garam masala powder 1 tsp Green chillies (chopped) 3-4 Pure ghee 4 tbsps Asafoetida a pinch Cumin seeds 1 tsp Fresh coriander leaves (chopped) 2 tbsps Method of preparation 1. Soak kale chane overnight in four cups of water. 2. Drain, add four cups of water and pressure cook till done. Drain and reserve the liquid. Take the chanas in a bowl and mash them lightly. 3. In a bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and mix well taking care that there are no lumps. Add green chillies and mix. Add one cup of the reserved liquid and mix. 4. Heat ghee in a pan. Add asafoetida, cumin seeds. When they begin to change colour add the yogurt mixture and stir. Add chane, check for salt and add some more of the reserved liquid. Bring it to a boil and cook for five minutes. 5. Garnish with coriander leaves and serve hot.

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Uttar Pradesh Ka Khaana

MOONGDAL KACHORI - 30 October 2005, Sunday

Ingredients Quantity For dough Whole wheat flour (atta) 1 cups Salt to taste Oil 4 tbsps + to deep fry For stuffing Green gram split skinless (dhuli moong dal, soaked) cup Oil 2 tbsps Asafoetida a pinch Ginger (finely chopped) 1 inch piece Green chillies (finely chopped) 2 Garam masala powder 1 tsp Red chilli powder 2 tsps Dry mango powder (amchur) 1 tsp Method of preparation 1. Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient water and knead into a medium soft dough. 2. Boil the moong dal in half cup of water till just cooked and dry. Mash lightly. 3. Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Saut for few minutes. 4. Remove from heat and transfer the mixture into a bowl and mash slightly. 5. Divide the dough into even sized balls. Roll them slightly, put the stuffing and gather the edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling pin. 6. Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent paper. 7. Serve hot.

KHATTA MEETHA KADDU - 30 October 2005, Sunday

Ingredients Quantity Red pumpkin 400 gms Oil 3 tbsps Fenugreek seeds tsp Asafoetida a pinch Green chillies (chopped) 2 Salt to taste Turmeric powder tsp Coriander powder 1 tbsp Ginger (julienne) 1 inch stick Red chilli powder 1 tsps Sugar 2 tbsps Lemon juice 1 tbsps Fresh coriander leaves (chopped) 2 tbsps Method of preparation 1. Peel the pumpkin and cut into pieces. 2. Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix. Add a little water, cover and cook on medium heat for ten to fifteen minutes. 3. Add sugar, lemon juice, coriander leaves. Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. 4. Serve hot.

MATAR AUR MONGODI KI SABZI - 30 October 2005, Sunday

Ingredients Quantity Green peas (shelled) cup Moong mangodi cup Potatoes ( inch cubes) 2 medium sized Oil 2 tbsps Asafoetida a pinch Cumin seeds 1 tsp Turmeric powder tsp Salt to taste Coriander powder 1 tsp Red chilli powder 1 tsp Garam masala powder 1 tsp Tomatoes (chopped) 2 medium sized Method of preparation 1. Heat one tablespoon oil in a pan, add mangodi and saut till reddish. 2. Heat the remaining oil in another pan. Add asafoetida, cumin seeds, turmeric powder, potato pieces and saut for two to three minutes. Add salt, mix and cover. Cook for three to four minutes. 3. If using green peas boil them (frozen peas too can be used, no need to boil then, just thaw them). 4. Add coriander powder, red chilli powder, garam masala powder to the potatoes. Stir and add tomatoes and two cups of water. Stir and add mangodi and green peas. Mix and cook covered on medium heat for ten minutes. 5. Serve hot.

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Posted: 23 April 2006 at 7:48am | IP Logged
Tips & Tricks
Cooking Tips
To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
If you have forgotten to soak pulses like chana overnight, just put the chana in a flask full of boiling water for an hour. They are ready for cooking.
To make a soft fluffy omelet heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Cook till done and serve hot.
Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.
Add a little oil and turmeric powder to the dal before placing it in the cooker. It will get done in ten minutes flat.
Adding a cupful of grated carrot or beetroot to the coconut while making coconut burfi will give you natural colouring and nutritional benefits.
To refresh stale bread, sprinkle it with water, wrap it in a foil and heat it in the oven on 200 C for about five to ten minutes.
Adding a spoonful of curd to ladyfingers while cooking will ensure that they do not stick to the vessel or turn black.
Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.
Peel and cut potatoes and boil them in water to which a little vinegar is added. They will be done in no time and will retain the texture as well.
While grinding the batter for idlis replace 1/5 quantity of rice with pressed rice (poha). This will make the idlis fluffier.
Place rolled puris in the fridge for ten minutes before frying them, they will consume less oil and will be crisper.
To make dosas more crisp, add a little fenugreek seeds to the lentil and rice mixture while soaking.
Rather than using food colors, use a mixture of limewater and turmeric to get (almost) tandoori color.
Always add salt to the water while boiling vegetables. This enhances their natural flavour and diminishes the need to add salt at the table.
Add a pinch of salt to the oil while frying "pakodas" or "koftas" and you will use up less oil.
To preserve the white colour in cauliflower and cabbage, add a teaspoon of milk or milk powder while cooking.
When soups or stews get slightly burnt you can renew the taste by transferring it gently and carefully into a clean pan and flavouring with curry powder or mustard to camouflage the burnt taste.
The art of making good naan khatais lies in beating of the mixture till it becomes light and fluffy. Also only vanaspati should be used to make them.
When boiling potatoes for cutlets add the salt to the water itself as potatoes absorb salt better this way.
Onions will brown faster if half a teaspoon of salt is added to the onions while frying.
While cooking ladyfingers (okra) add a few drops of lemon juice or a spoonful of yogurt to avoid becoming sticky.
Use crushed vermicelli to coat your cutlets for a change. The cutlets will have a nest-like appearance.
Onions will boil faster if you make X-shaped cuts in the root ends.

A pinch of turmeric powder and a teaspoon full of ghee added to dal before pressure-cooking it will give it a better flavour.

 

Storing Tips
After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.
Put two to three cloves in the container or jar of sugar to keep the ants at bay.
Set lemon juice with sugar and a little salt in ice trays to make cubes which can be used to make instant lemonade.
Dry fifty grams of mint leaves, powder them and add to ten kilograms of rice. Not only will the mint leaves keep insects at bay, they will also impart a delicious flavour to the rice when cooked.
Put chips and biscuits in a polythene bag and store them in a refrigerator to keep them fresh for a long time.
Tie the shelled green peas in a cloth and dip in boiling water for three minutes. Then dip in chilled water for three minutes. Dry under the fan till the extra moisture is removed and then pack into airtight jars or sealed packets. Freeze and use when peas are out of season.
Coriander leaves will stay fresh if placed in a polythene bag and stored in the fridge.
If you have peeled extra potatoes, keep them dipped in water and store in the refrigerator. They will remain for a couple of days.
Storing flour in an airtight container and refrigerating it doubles their storage time.
Put two to three cloves in the sugar to keep ants at bay.
To prevent ice-trays from sticking to the freezer surface sprinkle a little salt on the surface of the freezer before placing the ice-trays.
While storing green chillies, remove the stems. This will help the chilies to stay fresh for a longer time.
Potatoes rot quickly if stored near onions therefore store them separately.
Store eggs in a carton and place in the refrigerator itself rather than on the door.
Stale bread should not be discarded, instead toast the bread and powder it in a mixer. Store these breadcrumbs in an airtight container. It can be used for coating food items that are deep-fried to give a crisp outer covering.
To make vinegar last twice as much, divide the vinegar in two bottles and add water, which has been boiled. After a week it will come up to full strength again.
To ripen bananas quickly keep them wrapped in a paper bag in a dark place.
When putting meat joint in the fridge cover it with foil to prevent it from drying.
Sandwiches will keep fresh and moist if put in a polyethylene bag or wrapped in waxed paper or in aluminum foil.
Fresh yeast should be stored in the refrigerator or should be frozen or else it will lose its effectiveness with age.
Salad dressings should always be kept at room temperature and not in the refrigerator as chilling deadens its flavour.
If fish is to be stored for more than a day, clean it thoroughly, rub it with salt and turmeric powder before freezing. You can also use vinegar if you like its flavour.
Mix in fifteen to twenty cloves with every kilogram of dal while storing to prevent it from being attacked by insects. The same cloves can be reused.
When chilling puddings in the refrigerator, cover the containers with cling film or plastic sheet to protect from water and crystal formation in the dish.
Always store aamras and other mango desserts in non-metal containers, because when stored in metal containers they may get discoloured.
Cut off the roots and pack fresh coriander leaves in two to three sheets of newspaper and refrigerate. In this way they remain fresh upto a week or two.
If instant coffee kept in a bottle hardens due to humidity, pour some hot water to dissolve it. Cool and refrigerate. Use as desired but not keep for too many weeks, as it may ferment.
To prevent insects from forming in plain flour store it in clean zip lock bags in a refrigerator. This way the flour will stay fresh much longer.
To retain the crispiness of leftover fried poppadums while refrigerating, keep them in a plastic polythene bag.
To increase the shelf life of dry masalas store them in airtight containers with a cube of asafoetida.
Add a teaspoon of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make them last longer and taste fresher.
Keep roasted chapattis wrapped in a cloth in a closed container. This will help keep them from sweating or getting soggy or getting dry. They will remain soft for a long time.
One may cut and keep vegetables, beans, carrots, etc. previous night for an early meal next day. But put them in a bowl, not tightly packed and slip the bowl into a polythene bag, knotting the mouth loosely. This way the chopped vegetables will stay crisp and fresh till used.
Wrap half-cut raw mangoes in cling film before storing in refrigerator. The mango will stay fresh longer.
Moisture causes baking powder to deteriorate faster. To prevent this store baking powder in airtight containers. Anyway it should not be stored for too long as it loses strength over time.
To keep carrots fresh for longer, cut the tops off and place them in a plastic bag in the vegetable crisper of the refrigerator.
Fresh soft dates should be kept in plastic bags in the refrigerator. They will keep fresh for weeks.
Put leftover soup or soup stock in ice cube trays and freeze. The frozen soup cubes can be wrapped and stored in the freezer. This makes it possible to serve small amounts of soup or use the entire batch for another meal.
A pinch of salt added to ginger-garlic paste will help increase its shelf life though it should be stored in the refrigerator.
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong smelling foods.
If leaving white sauce to stand for an hour or two, spread melted butter on the surface so that it forms a thin film thereby preventing formation of skin.
To prevent fresh coconut milk from turning rancid add a pinch of salt to it. This will help preserve it for a few hours.
Store leftover fried papads in a polythene bag. They will remain crisp.
To increase shelf life of coffee powder, store it in an air-tight container and place it in the refrigerator.
To keep cottage cheese fresh, wrap it in a muslin cloth that has been dipped in lemon water.For a sweet and spicy flavour, place a small piece of star anise in the cavity of the chicken or duck before roasting or braising.
You can use the leftover royal icing to pipe clusters and stars. Put them on a sheet of waxed paper to dry and then store them for use when required.
Do not waste egg whites if you have recipes which call for yolks only. They freeze very well and can be stored in batches of 3 or 4 egg whites at a time. In fact when thawed, frozen egg whites make much better foam.
If leaving white sauce to stand for an hour or two, rub the surface of the sauce with a lump of butter so that it melts to form a thin coating.
Fresh coconut milk turns rancid fairly quickly, to prevent this, add a pinch of salt to the coconut milk to help preserve for a few hours.
Butter is best kept in the refrigerator, but as it easily absorbs other flavours, it should be well wrapped and kept away from strong.
Lemon halves shrivel in the fridge when unused. Hence freeze them in polyethylene bags so that they are handy for making cold drinks whenever the need arises.
The egg shell is covered with a protective coating that aids in maintaining the freshness of the egg by covering the many small holes in the shell, if this mucin layer is removed by washing or buffing, the holes are exposed for bacterial penetration and dehydration, thus hastening deterioration of quality. So don't wash the eggs for storing.
An open packet of tomato puree may get a mould or fungus. To store the puree for longer, pour it into an ice tray and freeze. This serves the dual purpose of storing as well as, a few cubes can be removed at a time as required.
Freshly cut fruits can be kept for a longer period by adding a little limejuice or a small dose of vitamin C tablet.
Tomatoes can be kept longer if kept in the freezer, this also helps, when the skins of the tomatoes have to be peeled, as it comes off naturally when the tomatoes thaw.
All ground, dry spices should be stored in a dark place as they tend to lose their flavour in the light.
Before storing spices like coriander, cumin, chilli powder, keep them in the strong sun for few hours or lightly roast them in a frying pan.
When storing cheese in the fridge remove from tin, wrap in cellophane or foil and place in covered container to prevent it from hardening.
Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.
Cheese will stay fresh longer if wrapped in Clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge to keep it good for days.
Olive oil oxidizes easily, which results in the loss of its delicate flavours. It should therefore be stored in tinted glass bottles or in tins or cans to protect it from light and air.
Excess tomato puree may be frozen in an ice cube tray. Remove frozen cubes and store in a sealable freezer bag, using as and when required.
Make crumbs of day old chapatis, dry for two to three hours in a wide plate, bottle and refrigerate. Use later like breadcrumbs or as required, will keep for four to five days in refrigerator.
Store banana leaves like a roll, wrapped in a moist muslin cloth, then placed n a polythene bag. They will stay fresh for a week, if refrigerated this way.
Stuffed veggies like bittergoutds and potatoes, etc. can be stored in freezer bags, and thawed as required. Make sure to thaw completely before proceeding to cook it. Or else it will crumble easily.

Anastacia IF-Rockerz
Anastacia
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Joined: 12 July 2005
Posts: 9086

Posted: 23 April 2006 at 12:50pm | IP Logged

Paneer Recipes - Thanks to aerian
http://www.india-forums.com/forum_posts.asp?TID=264681&P N=1&TPN=1

Paneer Sandwich - Thanks to sashan
http://www.india-forums.com/forum_posts.asp?TID=262917 

Yummy Sandwiches - Thanks to Miss.Netherland
http://www.india-forums.com/forum_posts.asp?TID=277762

 



Edited by Belle1989 - 09 May 2006 at 7:16pm
monika.goel IF-Stunnerz
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Posted: 25 April 2006 at 5:17pm | IP Logged
Recepie for carrot and Corriander soup-
by sskm
http://www.india-forums.com/forum_posts.asp?TID=266820
monika.goel IF-Stunnerz
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Posted: 25 April 2006 at 5:19pm | IP Logged
Miss.Netherland IF-Rockerz
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Posts: 7186

Posted: 30 April 2006 at 4:12am | IP Logged
Appetizers




Edited by sangeeta - 15 August 2006 at 9:39am

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