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Fresh flat beans are stringed and chopped into small pieces. They are then boiled in water till just cooked. A spicy tomato onion gravy is prepared in the meanwhile and finally boiled beans are added to the gravy. This beans masala goes well with steamed rice or with pulka or roti. Makes: around...

Ingredients: Fresh Corn 2 Onion 1 small Corn Flour as required Coriander Powder 1/2 tsp Green Chiles 2 Cilantro few sprigs Salt to taste Oil for deep frying Method of preparation: Remove the husk, silk and chop off the corn kernels into a bowl. Mash them a little if they are soft else grind...

Ingredients: Black gram / urad dal 1 cup Idli rawa/ rice rawa 1 1/2 cups salt to taste Oil 2 tbsps Method of preparation: Soak black gram in water for 3-4 hours and make a smooth paste out of it. Soak idli rawa in water for 2-3 hours. Squeeze the excess water from idli rawa and add it to the...

Ingredients: Spinach/ Palakura/ Palak 1 bunch Oil 2 tbsps Red chillies 4 Urad dal 3 tbsps Tamarind extract 1 tsp Oil 1 tbsp Sesame seeds 2 tsps Salt to taste Method of preparation: Wash thoroughly and chop spinach coarsely. Heat oil and add chopped spinach. Saute for few minutes or until...

Ingredients: Red cabbage 1 Oil 2 tbsps Red chillies 4 Urad dal 3 tbsps Oil 1 tbsp Sesame seeds 2 tsps Salt to taste Method of preparation: Wash and chop red cabbage coarsely. Heat oil and add chopped red cabbage. Saute for few minutes or until you can smell the fried cabbage. Heat oil and...

Freshly shelled corn is fried in little ghee and cooked in milk till soft. Then ground poppy seeds paste is added to the corn and reduced till it comes together. Finally garam masala is added to it before removing from heat. Serve creamy corn masala with roti, pulka etc. Makes: around 4 Servings...

Ingredients: potatoes 18-20 small sized oil for deep frying kashmiri redchillies 5-6 asafoetida a generous pinch green cardamom powder 1/2tsp dry ginger powder(soonth, sonti) 1tsp Fennel (saunf) powder 2tbsps murstard oil 1/4cup clove powder a generous pinch yogurt 2 cups salt to taste roasted...

1 Lb. each lean ground beef and sausage 3 eggs 1/3 c sun dried tomato tapenade 1/3 c purple-onion chopped 1/3 c green bell pepper (chopped) 1/3 c celery (chopped, leafy parts too) 1 T minced garlic chopped (Spice World) 1 1/2 T ground ginger (Spice World) 1 cup of bread crumbs (chopped real...

[B][SIZE=3][COLOR=Green] Paneer butter masala is another high calorie North Indian curry made with lots of butter. Onion is browned and made into smooth paste. Gravy is prepared with onion paste and couple of powdered spices. Paneer is chopped into small cubes and added to the gravy as a finally...

Ingredients * Prep Time: 30 min * Level: Easy * Yield: 2 1/2 quarts; 8 to 10 servings * 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups) * 2 yellow bell peppers, stem and seeds removed, coarsely...

This is the original recipe that all of your good cajun cooks used to make crawfish etouffee. A lot of people today add cream of mushroom soup, tomato sauce or tomato paste, but your original recipe does not use these ingredients. * 1 (1 lb) bag peeled crayfish tail, not drained * 1/2...

Amaranth leaves are quite nutritious and delicious green leaves grown in various parts of the world. Amaranth leaf wadas or thotakura garelu are a traditional Andhra dish. In thotakura garelu, amaranth leaves are finely chopped along with little ginger and green chiles and mixed into finely...

[B][SIZE=3][COLOR=Red] Paniyaram / gunta ponganalu is a south Indian breakfast dish made with rice. Here, sago is used as a main ingredient. Sago is soaked along with rice and other ingredients for few hours and ground into somewhat thick batter. The batter is them tempered and poured into small...

500gm(1pound)boneless chicken thighs chunked 4 stalks Lemon Grass 3 tbsp Crushed Garlic 2-3 tbsp Fish sauce 2 tbsp Palm Sugar 3 clusters whole green Peppers- fresh 2 Dried red chilies - long type 1). Mixed ingredients except chicken and let stand 1 hour. 2). Heat 5 tablespoons...

Hilsa with Mustard seeds (Shorse Ilish) is a “specialty” delicacy among Bengalis. This dish is cooked on special occasions and/or holidays (mainly due to the fact that it takes long time to eat). The preparation is easy though, but rich. Normally served with plain white rice. Ingredients...

12-14 kabobs 1 ½ pounds Australian Lamb leg, boneless, diced 3 shallots 1 lemon, cut in quarters lengthways then sliced olive oil, for cooking metal skewers SPICE RUB ½ teaspoon cumin seeds ½ teaspoon coriander seeds ¼ teaspoon cardamom powder ½ teaspoon coarsely ground black pepper 1 clove...

This is a form of a meat, and cheese filled pie. Baked in a 8” cake pan. They are usually made at the Easter season, but can also be made at any time of the year. Everyone uses different ingredients and have their own way of rolling and pan choices. This is basic Calabrese Style ….no Ricotta...

You will enjoy serving this aromatic flavour to your loved ones. This also makes a great topping for vanilla milkshake or cold coffee. Ingredients * 2½ cups (1/2 litre) full fat milk * 1 tbsp cornflour * ½ cup sugar * 1½ tbsp instant coffee granules * ¼ tsp vanilla essence...

3 frozen boneless skinless chicken breasts 1 box of your favorite shape pasta 1 can of low sodium chicken broth 2 tsp butter or margarine 1/2 cup heavy cream 2 tbs flour Take the frozen chicken breasts & put them in a frying pan on a very low heat, sprinkle lightly with garlic powder & seasoned...

1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, chopped 1 can (28 ounces) whole tomatoes, crushed 2 tablespoons tomato paste 1 cup cold water 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme Salt and black pepper, to taste 1/8 teaspoon crushed red pepper 3...