Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail

Monday, June 20, 2016

Gram Flour Stuffed Peppers Or Besan Bharwa Mirchi


6-10 Banana Peppers or big green peppers
1 cup Gram Flour
1/2 cup Oil
Sal to taste
1/2 tsp garam masala
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tbsp fennel powder
Pinch of cumin seeds
Pinch of asafoetida
1/2 tsp dry mango powder/Amchur powder

Preparation Method:

1. Wash all the peppers and pat them dry with a cloth.  Now put a slit in the middle of the peppers to remove the seeds.

2. Heat oil in a pan and add cumin seeds and asafoetida and saute for a second.  Now add turmeric powder and gram flour and saute until the mixture turns light brown in color.  To it add salt, coriander and fennel powder and saute again for a minute. Finally add Amchur powder and garam masala to till and give it a good mix.  You can turn off the flame and keep it to cool down a bit before you start stuffing your peppers.

3. Now start stuffing all the peppers one by one gently without breaking the peppers in halves.  Try stuffing as much of the filling as you can.  Make sure they don't open up easily while shallow frying them.

4. Heat a pan on a low flame and put some oil to it.  Now place all the stuffed peppers to the pan and cover the lid.  Cook them for about 4-5 minutes on low flame.  After few minutes flip them to the other side so that both the sides are nicely cooked.

5. They are ready to be served as a side dish with any Indian meal.  Goes really well with Parathas or Chapatis.

Sunday, January 17, 2016

Egg Bhurji/ Indian Style Scrambled Eggs


4 Eggs
2 medium size finally chopped Onions
Freshly chopped coriander leaves
2 chopped green chilies
2 tablespoons chickpeas flour/ Besan
Pinch of cumin seeds
Salt to taste
2 tbsp Oil

Preparation Method:

1. Heat the oil a frying pan. Now add cumin seeds to it and once it splutters add chopped chilies and onions.

2. Now fry until they are translucent. To it add chickpea flour and mix well. Dry roast it until it turns slightly brown. Its time to add salt and mix well.

3. Finally break the eggs and put them into the mixture.  Give it a good mix and cover it with the lid for about 1 minute. Your eggs should be done. Do not over cook, else your mixture will burn.

4. Serve it with bread or as is for breakfast or snacks.  Garnish with fresh coriander leaves.

Wednesday, July 1, 2015

Sukha Kala Chana Navratri Prasad


1/2 cup Black chickpea/Kala channa Dal
1/4 tsp Turmeric powder
1/4 tsp chili powder
1 tsp coriander powder
1/4 tsp cumin powder
Salt to taste
1 tbsp Oil
1 tbsp chopped fresh coriander leaves
2 cups water

Preparation Method:

1.Wash and soak the black chickpeas overnight.

2. Next morning drain them nicely and pressure cook along with 2 cups of water, pinch of salt and turmeric for 5-6 whistles.

3. Once they are nicely cooked and you can easily mash them with your fingers, keep them aside.

4. Take a frying pan and heat it on medium heat.  Now heat oil and add cumin seeds to it. Once they splutter start adding all the other spices one by one and mix well.

5. Now to it add boiled black chickpeas and cook them until all the water dries and all the masala gets coated to the mixture.

6. Once done, garnish with fresh coriander and serve.

Saturday, March 28, 2015

Vegetarian Hyderabadi Zafrani Pulao


1 Cup Basmati Rice (soaked in water for 30 mins)
1 Sliced Onion
1 tsp Ginger garlic paste
2 tbsp Ghee
Saffron soaked in 1/2 cup milk
1 tsp Cumin seeds
2 Cardamom
1 inch Cinnamon Stick
2-3 Bay leaves
Few cloves
2-3 pepper corns
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 cup dry fruits( Raisins, Almonds and cashews)
Salt to taste
1 and half cup water

Preparation Method:

1. Heat a thick bottom pan and put some ghee to it and add all the dry spices and saute.

2. Now add sliced onion and cook until its golden brown. Once done add ginger garlic paste and cook for few more seconds. Add all the dry fruits to it and give it a good mix.

3. You can now add cumin powder, coriander powder, salt to taste and mix again.

4. Finally add your basmati rice with 1/2 cup saffron milk and 1 and half cup of water.  Cook until rice is cooked well. Your hyderabadi Zafrani pulao is ready to be served.

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