- 10-12 bhindi or landyfingers.(slit 1 bhindi in 2 parts vertically)
- 1tbsp vinegar
- 1tsp crushed red chilly flakes
- 1 tsp powdered red chilly (if u like spicy food)
- 1tsp turmeric
- 1 tsp corriander powder
- 1 tsp chat masala
- 1 cup gram flour
- 1 tbsp cooking oil for flour
- cooking oil for frying
- corriander leaves
- mint leaves
- salt to taste
COOKING DIRECTIONS
- Take ladyfinger pieces in a bowl and marinate it with red chilly,salt,turmeric,vinegar,corriander powder and chat masala.
- Keep it aside for atleast 10 minutes take gram flour and add salt with 1 tsp of red chilly and 1 tsp of turmeric in it with 1 tbsp oil.add chopped corriander leaves and mint leaves in it and mixx well
- Add water to make batter but batter should be little thick for nice coating.
- Heat oil in pan and coat bhindis with this batter and deep fry.
- First keep the flame high and then turn it little slow so that the ladyfingers get softened and then again fry it on high flame
- Yummy bhindi pakoras are ready
- Evaporated milk (fat-free or low-fat OK) 1 can
- Sweetened condensed milk (low-fat OK) 1 can
- Heavy cream 1 cup
- Cardamom powder 1 tsp
- Walnut pieces, divided 1/2 cup
- Dried figs 8
- Milk or water 1/2 cup
COOKING DIRECTIONS
- Place the figs in a bowl with 1/2 cup milk or water.
- Microwave for a minute, then cover the bowl and let the figs soak for 10-15 minutes to soften and dehydrate.
- Chop the figs into small pieces.
- Mix together the evaporated milk, condensed milk, cream, half of the walnuts and half of the fig pieces.
- Process with immersion blender/ food processor / regular blender for a few seconds.
- Add the cardamom and the rest of the walnut and fig pieces to the kulfi mixture and stir in.
- Pour the mixture into a container and freeze for several hours till solid.
- Lining the container with plastic wrap is an easy way to unmold the kulfi without a mess.
- Freeze in popsicle molds for individual servings.
INGREDIENTS
- Mutton large cube cut 1 kg
- Green chilies 6 nos fine chop
- Onion 2 large size fine chop
- Ginger garlic 2 tbs
- Salt 1 1/2 tea spoon
- Water 1 liter
- Yogurt 750 grm
- Cardamom large 8 nos
- Cinnamon (dar chini) 7 stick
- Whole red chili 12 round shapes
- Oil 1/2 cup
- Green chilies and green coriander for garnishing
COOKING DIRECTIONS
- Take deep pan put mutton, onion, ginger garlic and all spices beside whole red chilies add water. Cover pan with lid cook for 35 minutes.
- Add oil in mutton stir well until oil become on top.
- Whip the yogurt and put into mutton add whole red chilies cover with lid cook until the mutton become tender garnish with chilies and coriander
Ingredients:
- 1 medium onion, chopped finely
- 3 tbsp olive oil
- 2 tsp garlic paste
- 1 tsp of dried basil leaves
- 1 tsp oregano
- 1 cup of pureed tomato ( blanch the tomatoes, remove the skin and blend it)
- salt to taste
- pepper powder to taste
- 2 tsp tomato sauce ( ketchup )
- 1 small capsicum ( chopped finely and crushed )
- 1 cup penne pasta
- Shredded cheese to taste
- Cherry tomatoes to garnish
Method:
- Boil the pasta in enough water along with salt and few drops of oil.
- Once the pasta is cooked, drain the water and set it aside.
- In a pan, take the oil and add the chopped onion. Cook for 2 minutes
- Add the garlic paste and crushed capsicum.
- Add the basil leaves and oregano. Cook for 5 minutes.
- Now add the tomato puree and tomato sauce. Mix well.
- Cover the pan with a lid and cook on low heat for 10 minutes.
- Remove the lid and add salt and pepper.
- In a serving bowl, put the pasta and pour the sauce over it.
- Garnish with shredded cheese and cherry tomatoes.
- Ready to serve
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