CHICKEN CURRY PREPARATION Heat a pan add a tsp ofoil and toast capsicum until crispy, don’t let it brown, setaside. Clean chicken, wash it well then add half of BHARAT CHICKENMASALA along with ginger garlic paste, salt, lemon juice turmeric powder andmarinate itand set aside. Heata kadai I pan with oil – add the items …
MUTTON CURRY PREPARATION Wash mutton thoroughly, let it dry and then marinate it with a paste of ginger, garlic, mint leaves, chilies, and coriander.Keep the marinated chicken aside for 15-30 minutes.Heat a little oil in a pan, add chopped onions and sauté until the onions are golden brown. Turn off the heat once done. Grind …
FISH CURRY PREPARATION Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder. Grind the tomatoes, BHARAT FISH MASALA, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind …
FRUIT CHAAT PREPARATION Place all the cut fruits in a bowl. Sprinkle Black Pepper Powder, roasted cumin powder, black salt and BHARAT CHAAT MASALA toss them well . Wrap cling flim over the fruit bowl and chill in the refrigerator for 2-3 hours before serving. Serve the Chilled fruits in serving bowls. INGREDIENTS Apple- 1, …
PUNJABI CHHOLE MASALA PREPARATION Soak chhole overnight in salty warm water with two tea bags. (adding Tea Bags will tum Chana Black in Color). Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft. On Medium Low Heat. Heat the Pan ?rst and put Oil in Pan. When oil is ready add …
SHAHI PANEER PREPARATION Blanch the onions and grind to make a paste if using tomato, blanch it and grind to a paste. Set aside. Grind cashew nuts atong wtth the milk to a smooth paste and set aside. Heat oil and ghee in a heavy bottomed vessel, Once hot. add the bay leaf‘ cinnamon and …
VEGETABLE KORMA PREPARATION Mix the cornstarch with 1/4 cup of water and set aside. Blend 5 sliced tomatoes, green chilies and ginger to make a puree. Slice 1 tomato length wise into 8-10 pieces and set aside. Heat the oil in a saucepan. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, …
ODIA SPECIAL DALMA PREPARATION Boil 4 cups of water and add both dal (toor and chana), salt, minced ginger, turmeric, and leave it until dal is half cooked. Add all vegetables viz. potato, banana, pumpkin, brinjal and papaya and cook until vegetables become soft and tender. Then add coconut. Heat oil in a pan & …
SOUTH INDIAN SAMBHAR PREPARATION Soak dal in hot water for 20 minutes and pressure cook it keeping the mixed vegetables in a small container on it for 3 whistles. Soak tamarind in hot water and extract 1 1/2 cups of tamarind juice. Heat 1 tbsp of oil, add mustard seeds, when it splutters, add hing, …
SOYA MUTTER KI KADHI PREPARATION Boil enough water in a pan until it bubbles up vigorously. Then turn off the flame, add soya chunks to it, cover and keep it aside for 15-20 minutes. Then rinse soya chunks in cold water3-4 times to remove raw smell. Drain water, squeeze it nicely to remove all water …
