Chana masala a lip smacking indian recipe
•Download as PPTX, PDF•
2 likes•397 views
This document provides a recipe for chana masala, a popular Punjabi dish made with chickpeas and spices. It lists the ingredients and provides instructions for cooking the chickpeas, making a tomato and spice puree, sautéing onions and the puree, adding boiled chickpeas and water, simmering the mixture, and serving over rice or flatbread. The recipe yields a delicious, easy to make chana masala that can be eaten as is or in popular street food combinations like chana kulcha or chana batura.
Report
Share
Report
Share
Recommended
Paneer butter masala – a mouth watering delicacy
Enter into any North Indian Restaurant and you will see Paneer Butter Masala on the top of the menu list.
Palak paneer
This document is a recipe for Palak Paneer from Masterchef Sanjeev Kapoor's website. It provides the ingredients and method for making a cottage cheese cooked in a spinach based gravy with fresh Indian spices. The ingredients include spinach, paneer, green chilies, garlic, oil, cumin seeds, salt, and lemon juice. The method involves blanching and pureeing the spinach, dicing the paneer, sauteing garlic and cumin seeds, adding the spinach puree and paneer to the gravy, and finishing with lemon juice and cream.
Home made Chicken Curry
This document provides instructions for making home made chicken curry. It lists ingredients like onion, garlic, ginger, spices and chicken and gives a 5 step method. The method involves first making onion, garlic and ginger pastes. Spices are then dry roasted and different pastes are added and cooked. Chicken is added later along with stock and simmered until tender. The finished curry is topped with coriander.
Peas Pulau - Indian Cooking Classes Perth
This recipe provides instructions for making peas pulau, an Indian rice dish considered a daily staple. The recipe calls for basmati rice, olive oil, various whole spices, onion, turmeric powder, salt, frozen baby peas, boiled water, and cashews. To make it, the spices and onion are sauteed in oil before adding the rice and cooking for 10-15 minutes with the peas and water, gently stirring to ensure even cooking.
Copia de venezuelan hallaca
1) The document provides instructions for making hallacas, a traditional Venezuelan stew wrapped in banana leaves. It details preparing the stew, dough, and leaf wrappers.
2) The stew is made by cooking meats, vegetables, spices, wine, and paprika in a large cauldron. The dough is made from cornmeal, chicken broth, pig fat, and water.
3) The hallacas are assembled by placing dough, stew, and ornamental ingredients in banana leaf wrappers, which are then folded and secured with strips of leaf to form individual packages.
Masala paruppu vadai
This recipe provides instructions for making Masala Paruppu Vadai, a South Indian savory snack. It involves soaking split Bengal gram, grinding it into a coarse paste along with green chilies, red chilies, and asafoetida. The paste is then mixed with finely chopped onions, ginger, curry leaves, coriander leaves, cumin seeds, fennel seeds, and salt. Small balls are formed from the mixture and deep fried until golden brown.
Palak paneer biryani recipe
This recipe provides instructions for making Palak Paneer Biryani, a dish made with basmati rice, paneer, spinach, tomatoes, yogurt, and Indian spices. The ingredients include rice, paneer, spinach, yogurt, tomatoes, ginger, green chilies, and spices like coriander, cumin, cloves, and cinnamon. The rice is boiled until 90% cooked then layered with a vegetable mixture of paneer, spinach, and spices in a pot. The pot is covered and cooked on low flame for 15 minutes, then allowed to sit before serving garnished with coriander leaves.
Recommended
Paneer butter masala – a mouth watering delicacy
Enter into any North Indian Restaurant and you will see Paneer Butter Masala on the top of the menu list.
Palak paneer
This document is a recipe for Palak Paneer from Masterchef Sanjeev Kapoor's website. It provides the ingredients and method for making a cottage cheese cooked in a spinach based gravy with fresh Indian spices. The ingredients include spinach, paneer, green chilies, garlic, oil, cumin seeds, salt, and lemon juice. The method involves blanching and pureeing the spinach, dicing the paneer, sauteing garlic and cumin seeds, adding the spinach puree and paneer to the gravy, and finishing with lemon juice and cream.
Home made Chicken Curry
This document provides instructions for making home made chicken curry. It lists ingredients like onion, garlic, ginger, spices and chicken and gives a 5 step method. The method involves first making onion, garlic and ginger pastes. Spices are then dry roasted and different pastes are added and cooked. Chicken is added later along with stock and simmered until tender. The finished curry is topped with coriander.
Peas Pulau - Indian Cooking Classes Perth
This recipe provides instructions for making peas pulau, an Indian rice dish considered a daily staple. The recipe calls for basmati rice, olive oil, various whole spices, onion, turmeric powder, salt, frozen baby peas, boiled water, and cashews. To make it, the spices and onion are sauteed in oil before adding the rice and cooking for 10-15 minutes with the peas and water, gently stirring to ensure even cooking.
Copia de venezuelan hallaca
1) The document provides instructions for making hallacas, a traditional Venezuelan stew wrapped in banana leaves. It details preparing the stew, dough, and leaf wrappers.
2) The stew is made by cooking meats, vegetables, spices, wine, and paprika in a large cauldron. The dough is made from cornmeal, chicken broth, pig fat, and water.
3) The hallacas are assembled by placing dough, stew, and ornamental ingredients in banana leaf wrappers, which are then folded and secured with strips of leaf to form individual packages.
Masala paruppu vadai
This recipe provides instructions for making Masala Paruppu Vadai, a South Indian savory snack. It involves soaking split Bengal gram, grinding it into a coarse paste along with green chilies, red chilies, and asafoetida. The paste is then mixed with finely chopped onions, ginger, curry leaves, coriander leaves, cumin seeds, fennel seeds, and salt. Small balls are formed from the mixture and deep fried until golden brown.
Palak paneer biryani recipe
This recipe provides instructions for making Palak Paneer Biryani, a dish made with basmati rice, paneer, spinach, tomatoes, yogurt, and Indian spices. The ingredients include rice, paneer, spinach, yogurt, tomatoes, ginger, green chilies, and spices like coriander, cumin, cloves, and cinnamon. The rice is boiled until 90% cooked then layered with a vegetable mixture of paneer, spinach, and spices in a pot. The pot is covered and cooked on low flame for 15 minutes, then allowed to sit before serving garnished with coriander leaves.
Homemade curry
This document provides a recipe for homemade curry. It lists the ingredients needed such as spices, meat, vegetables, ghee, oil, garlic, onion, sugar, salt, tomatoes, and tomato puree. The instructions explain how to prepare the spices, meat and vegetables. It describes cooking the spices in ghee and oil, then adding the garlic, onion, and other ingredients. Meat or vegetables are added and simmered for an hour to develop flavor. The curry is served with basmati rice for an authentic homemade curry meal.
Chaamp masala lamb_chops_masala
This recipe is for Chaamp Masala Lamb Chops Masala, an Indian dish originating from the Punjab region. It involves marinating lamb chops in a paste of ginger, garlic, tomatoes, onions, cayenne pepper, Greek yogurt, salt and spices. The chops are then simmered for 50-60 minutes until tender. Additional spices like garam masala and lemon juice are added at the end. Traditionally, the tomatoes are grated rather than using tomato puree. Bread like roti or paratha is commonly served with the dish rather than rice for everyday meals according to Punjabi customs.
Garam masala chicken tikka
Looking to buy better, fresher spices? Buy freshly ground, small batch Indian spices or shop all the freshly ground spices in our shop.
Stuffed Red Peppers
This document provides a recipe for stuffed red peppers. It calls for 4 red peppers, 2 onions, 1 garlic clove, 2 sausages, 200g cured ham, olive oil and salt. The ham and sausages are fried and combined with sautéed onions and garlic. The meat mixture is then combined with boiled and strained rice before being stuffed into the peppers. The stuffed peppers are baked for 45 minutes at 210°C, turning every 10 minutes, and served with salad and olives.
Creamy Pasta with Roasted Squash and Kale
This tasty pasta dish takes the traditional squash/pasta pairing and spices it up with a dash of hea...
Alu capsicum masala
This document provides a recipe for Aloo-Capsicum Masala, a North Indian dish made with potatoes, capsicum, and onions. The ingredients include potatoes, capsicum, onions, spices like coriander seeds, cumin seeds, turmeric powder, chili powder, and garam masala. To make it, the potatoes are cooked, capsicum and onions are sautéed with spices, and a masala paste is prepared by grinding together onions, ginger, garlic, tomatoes, coriander leaves, and cashews. The masala paste is cooked with additional spices and mixed with the sautéed vegetables and potatoes before serving.
Karnıyarık
This recipe is for stuffed eggplants called Karniyarik. It calls for eggplants, onions, tomatoes, ground meat, parsley, tomato paste, vegetable oil, olive oil, salt, and black pepper. The eggplants are washed, peeled and soaked in salty water before being fried. Then the inside is scooped out and stuffed with a mixture of sautéed onions and ground meat seasoned with tomato paste, parsley, and tomatoes. The stuffed eggplants are baked with tomato and pepper slices on top until the peppers are cooked. They are served with rice and yogurt.
Aromatic Purée Lentils
This document provides a recipe for aromatic lentil purée with eggplant sticks. It includes instructions to cook lentils with garlic, bay leaf, ham, salt and water for one hour. Onions and garlic are cooked in olive oil with spices and added to the lentils. The lentils are then blended into a purée. Separately, eggplant is cut into sticks and soaked in salt water, then coated in beer and flour before frying. The purée is served with fried eggplant sticks for dipping.
Dal makhni
The document is a recipe for Dal Makhni from Masterchef Sanjeev Kapoor's website. It provides the ingredients and instructions to make a spicy lentil and kidney bean dish. The recipe calls for urad dal, rajma, ginger, garlic, onions, tomatoes, butter, oil, and spices. The dals and beans are soaked and pressure cooked before being simmered together with sautéed onions and tomatoes into a soft, blended dish.
Andhra pepper chicken rice
Andhra pepper chicken rice - South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The spiciest of these four states' cuisines as well as Indian cuisines, there is a generous use of chilli powder, and tamarind making the dishes tangy and hot (Spicy). The cuisine has a diverse variety of dishes, with the majority being vegetable or lentil based.
Hatice guner9b traditional dishes
The document describes several traditional dishes from the region including Katmi, Horticultural mingled in the oven, Tarator, Bean soup, Kebap, Moussaka, Chicken with rice, and Peppers börek. Details are provided on the ingredients and preparation methods for some of the dishes like Moussaka, which involves layers of minced meat, potato, and an egg-yogurt topping baked in the oven, and Tarator, a cold cucumber-yogurt soup that also includes garlic, dill, vinegar, nuts and olive oil. Chicken with rice is prepared by browning chicken pieces and onions then cooking the rice in chicken stock and baking the combined dish.
Palneni chushki or stuffed peppers 1 (1)
This Bulgarian recipe provides instructions for making stuffed peppers, also known as Palneni Chushki. The recipe calls for stuffing peppers with a mixture of minced meat, rice, onions, herbs and spices. The stuffed peppers are baked in the oven for 30-45 minutes until the peppers are cooked and the filling is heated through. The traditional national dish makes use of common ingredients to create a flavorful and satisfying meal in under an hour.
Saudi kabsah meat
This document provides a recipe for Saudi Kabasah meat from the Dar Al Tawhid InterContinental Makkah hotel. It lists the ingredients which include lamb shank, potatoes, zucchini, onions, garlic, cloves, salt, and pepper. The instructions note to first fry half the onions and vegetables, then boil the lamb shank for 3 minutes before cooking for 10 more minutes with the remaining onions and spices. The cooked lamb and vegetables are then baked for 14 minutes at 200C and served with Kabsa rice.
Bolognese Sauce [ragu]
This document provides a recipe for traditional Bolognese sauce or ragu from an Italian lady. It recommends using 3 times as much tomatoes as meat, 3/4 liter of red wine for 1/2 kg of meat, and cooking the sauce for at least 3 hours to develop rich flavor. The recipe includes onion, carrot, celery, garlic, beef, pork, tomatoes, bay leaves, sugar, and red wine. It describes finely chopping the vegetables and browning the meat before a long, slow simmer of 3 hours to thicken the sauce. Making a large batch allows for freezing portions to enjoy later.
Paella
This document provides instructions for making paella, a Spanish rice dish. It lists the ingredients needed which include various meats, seafood, vegetables, and rice. It then provides detailed steps for preparing each component, cooking the sofrito base of onions and tomatoes, and finally assembling and cooking the paella by adding the rice, broth, and finishing ingredients. The process takes approximately 30 minutes and requires patience and maintaining medium heat throughout.
Food and Recipes from Finland
The document contains recipes contributed by students from Rovastinkangas school and Karppi pre-school in Finland. It includes recipes for carrot soup, macaroni casserole, sugar buns, strawberry soup, cream of wheat porridge, sausage soup, and mead. The recipes provide the ingredients and instructions for making each food or drink.
Spanish recipes
1. The document provides recipes and instructions for making Empanada Gallega, a Spanish pie filled with tuna, eggs, peppers and onions.
2. It also includes recipes and instructions for making Gazpacho, a cold Spanish soup made with tomatoes, cucumber, peppers, bread and olive oil.
3. Additionally, the document gives a recipe and steps for making Paella, the classic Spanish rice dish made with sausages, shrimp, clams, rice and seasoned broth.
Chicken Vindaloo
This recipe is for chicken vindaloo, a spicy curry originating from Goa, India. The chicken is marinated for at least 4 hours in a paste of onions, garlic, ginger, turmeric, chili powder, vinegar and various spices. It is then cooked in ghee and oil with onions until tender, about 45 minutes. The tight-fitting lid helps retain juices and make gravy. This version adds extra chili, ginger and turmeric which are said to provide health benefits. It is served with rice and salads.
Spicy Dinner Ideas
1) The document provides recipes for three spicy Indian dishes: Chicken Chettinad, Butter Garlic Prawns, and Singapore Fried Rice.
2) The Chicken Chettinad recipe calls for chicken breasts cooked with shallots, garlic, ginger, cinnamon, fennel, stone flower, curry leaves and a homemade spice mix.
3) The Butter Garlic Prawns recipe involves cooking prawns in butter and chopped garlic before finishing with lemon juice.
4) The Singapore Fried Rice recipe lists ingredients like chicken, vegetables, rice, soy sauce and chili sauce to create the fried rice dish.
How to prapare aaloo tamatar with parantha
This document provides a recipe for aaloo tamatar with parantha, an Indian dish of potatoes and tomatoes served with flatbread. It involves boiling and cutting potatoes into cubes, making an onion paste, shallow frying the potatoes, cutting tomatoes and making a gravy by cooking onions and spices with the tomatoes. The fried potatoes are then added to the gravy. Meanwhile, wheat dough is rolled and cooked on a flat surface to make paranthas. The finished aaloo tamatar gravy is served hot with the crisp paranthas.
Kadala curry recipe
This recipe provides instructions for making a spicy black chickpeas curry called Kadala Curry from Kerala, India. It begins with soaking and pressure cooking the black chickpeas with water and salt. Separately, coconut is grated and ground into a paste. A homemade Kerala garam masala is prepared by dry roasting and grinding fennel, mace, cinnamon, cloves and nutmeg. To make the curry, mustard seeds and chopped onions are sauteed in coconut oil along with ginger, green chilies and curry leaves. Ground spices and coconut paste are added and cooked. The cooked chickpeas are added along with water to make a gravy. The flavors are blended before serving with app
Ms. wray's great soup recipes
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
More Related Content
What's hot
Homemade curry
This document provides a recipe for homemade curry. It lists the ingredients needed such as spices, meat, vegetables, ghee, oil, garlic, onion, sugar, salt, tomatoes, and tomato puree. The instructions explain how to prepare the spices, meat and vegetables. It describes cooking the spices in ghee and oil, then adding the garlic, onion, and other ingredients. Meat or vegetables are added and simmered for an hour to develop flavor. The curry is served with basmati rice for an authentic homemade curry meal.
Chaamp masala lamb_chops_masala
This recipe is for Chaamp Masala Lamb Chops Masala, an Indian dish originating from the Punjab region. It involves marinating lamb chops in a paste of ginger, garlic, tomatoes, onions, cayenne pepper, Greek yogurt, salt and spices. The chops are then simmered for 50-60 minutes until tender. Additional spices like garam masala and lemon juice are added at the end. Traditionally, the tomatoes are grated rather than using tomato puree. Bread like roti or paratha is commonly served with the dish rather than rice for everyday meals according to Punjabi customs.
Garam masala chicken tikka
Looking to buy better, fresher spices? Buy freshly ground, small batch Indian spices or shop all the freshly ground spices in our shop.
Stuffed Red Peppers
This document provides a recipe for stuffed red peppers. It calls for 4 red peppers, 2 onions, 1 garlic clove, 2 sausages, 200g cured ham, olive oil and salt. The ham and sausages are fried and combined with sautéed onions and garlic. The meat mixture is then combined with boiled and strained rice before being stuffed into the peppers. The stuffed peppers are baked for 45 minutes at 210°C, turning every 10 minutes, and served with salad and olives.
Creamy Pasta with Roasted Squash and Kale
This tasty pasta dish takes the traditional squash/pasta pairing and spices it up with a dash of hea...
Alu capsicum masala
This document provides a recipe for Aloo-Capsicum Masala, a North Indian dish made with potatoes, capsicum, and onions. The ingredients include potatoes, capsicum, onions, spices like coriander seeds, cumin seeds, turmeric powder, chili powder, and garam masala. To make it, the potatoes are cooked, capsicum and onions are sautéed with spices, and a masala paste is prepared by grinding together onions, ginger, garlic, tomatoes, coriander leaves, and cashews. The masala paste is cooked with additional spices and mixed with the sautéed vegetables and potatoes before serving.
Karnıyarık
This recipe is for stuffed eggplants called Karniyarik. It calls for eggplants, onions, tomatoes, ground meat, parsley, tomato paste, vegetable oil, olive oil, salt, and black pepper. The eggplants are washed, peeled and soaked in salty water before being fried. Then the inside is scooped out and stuffed with a mixture of sautéed onions and ground meat seasoned with tomato paste, parsley, and tomatoes. The stuffed eggplants are baked with tomato and pepper slices on top until the peppers are cooked. They are served with rice and yogurt.
Aromatic Purée Lentils
This document provides a recipe for aromatic lentil purée with eggplant sticks. It includes instructions to cook lentils with garlic, bay leaf, ham, salt and water for one hour. Onions and garlic are cooked in olive oil with spices and added to the lentils. The lentils are then blended into a purée. Separately, eggplant is cut into sticks and soaked in salt water, then coated in beer and flour before frying. The purée is served with fried eggplant sticks for dipping.
Dal makhni
The document is a recipe for Dal Makhni from Masterchef Sanjeev Kapoor's website. It provides the ingredients and instructions to make a spicy lentil and kidney bean dish. The recipe calls for urad dal, rajma, ginger, garlic, onions, tomatoes, butter, oil, and spices. The dals and beans are soaked and pressure cooked before being simmered together with sautéed onions and tomatoes into a soft, blended dish.
Andhra pepper chicken rice
Andhra pepper chicken rice - South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The spiciest of these four states' cuisines as well as Indian cuisines, there is a generous use of chilli powder, and tamarind making the dishes tangy and hot (Spicy). The cuisine has a diverse variety of dishes, with the majority being vegetable or lentil based.
Hatice guner9b traditional dishes
The document describes several traditional dishes from the region including Katmi, Horticultural mingled in the oven, Tarator, Bean soup, Kebap, Moussaka, Chicken with rice, and Peppers börek. Details are provided on the ingredients and preparation methods for some of the dishes like Moussaka, which involves layers of minced meat, potato, and an egg-yogurt topping baked in the oven, and Tarator, a cold cucumber-yogurt soup that also includes garlic, dill, vinegar, nuts and olive oil. Chicken with rice is prepared by browning chicken pieces and onions then cooking the rice in chicken stock and baking the combined dish.
Palneni chushki or stuffed peppers 1 (1)
This Bulgarian recipe provides instructions for making stuffed peppers, also known as Palneni Chushki. The recipe calls for stuffing peppers with a mixture of minced meat, rice, onions, herbs and spices. The stuffed peppers are baked in the oven for 30-45 minutes until the peppers are cooked and the filling is heated through. The traditional national dish makes use of common ingredients to create a flavorful and satisfying meal in under an hour.
Saudi kabsah meat
This document provides a recipe for Saudi Kabasah meat from the Dar Al Tawhid InterContinental Makkah hotel. It lists the ingredients which include lamb shank, potatoes, zucchini, onions, garlic, cloves, salt, and pepper. The instructions note to first fry half the onions and vegetables, then boil the lamb shank for 3 minutes before cooking for 10 more minutes with the remaining onions and spices. The cooked lamb and vegetables are then baked for 14 minutes at 200C and served with Kabsa rice.
Bolognese Sauce [ragu]
This document provides a recipe for traditional Bolognese sauce or ragu from an Italian lady. It recommends using 3 times as much tomatoes as meat, 3/4 liter of red wine for 1/2 kg of meat, and cooking the sauce for at least 3 hours to develop rich flavor. The recipe includes onion, carrot, celery, garlic, beef, pork, tomatoes, bay leaves, sugar, and red wine. It describes finely chopping the vegetables and browning the meat before a long, slow simmer of 3 hours to thicken the sauce. Making a large batch allows for freezing portions to enjoy later.
Paella
This document provides instructions for making paella, a Spanish rice dish. It lists the ingredients needed which include various meats, seafood, vegetables, and rice. It then provides detailed steps for preparing each component, cooking the sofrito base of onions and tomatoes, and finally assembling and cooking the paella by adding the rice, broth, and finishing ingredients. The process takes approximately 30 minutes and requires patience and maintaining medium heat throughout.
Food and Recipes from Finland
The document contains recipes contributed by students from Rovastinkangas school and Karppi pre-school in Finland. It includes recipes for carrot soup, macaroni casserole, sugar buns, strawberry soup, cream of wheat porridge, sausage soup, and mead. The recipes provide the ingredients and instructions for making each food or drink.
Spanish recipes
1. The document provides recipes and instructions for making Empanada Gallega, a Spanish pie filled with tuna, eggs, peppers and onions.
2. It also includes recipes and instructions for making Gazpacho, a cold Spanish soup made with tomatoes, cucumber, peppers, bread and olive oil.
3. Additionally, the document gives a recipe and steps for making Paella, the classic Spanish rice dish made with sausages, shrimp, clams, rice and seasoned broth.
Chicken Vindaloo
This recipe is for chicken vindaloo, a spicy curry originating from Goa, India. The chicken is marinated for at least 4 hours in a paste of onions, garlic, ginger, turmeric, chili powder, vinegar and various spices. It is then cooked in ghee and oil with onions until tender, about 45 minutes. The tight-fitting lid helps retain juices and make gravy. This version adds extra chili, ginger and turmeric which are said to provide health benefits. It is served with rice and salads.
Spicy Dinner Ideas
1) The document provides recipes for three spicy Indian dishes: Chicken Chettinad, Butter Garlic Prawns, and Singapore Fried Rice.
2) The Chicken Chettinad recipe calls for chicken breasts cooked with shallots, garlic, ginger, cinnamon, fennel, stone flower, curry leaves and a homemade spice mix.
3) The Butter Garlic Prawns recipe involves cooking prawns in butter and chopped garlic before finishing with lemon juice.
4) The Singapore Fried Rice recipe lists ingredients like chicken, vegetables, rice, soy sauce and chili sauce to create the fried rice dish.
How to prapare aaloo tamatar with parantha
This document provides a recipe for aaloo tamatar with parantha, an Indian dish of potatoes and tomatoes served with flatbread. It involves boiling and cutting potatoes into cubes, making an onion paste, shallow frying the potatoes, cutting tomatoes and making a gravy by cooking onions and spices with the tomatoes. The fried potatoes are then added to the gravy. Meanwhile, wheat dough is rolled and cooked on a flat surface to make paranthas. The finished aaloo tamatar gravy is served hot with the crisp paranthas.
What's hot (20)
Similar to Chana masala a lip smacking indian recipe
Kadala curry recipe
This recipe provides instructions for making a spicy black chickpeas curry called Kadala Curry from Kerala, India. It begins with soaking and pressure cooking the black chickpeas with water and salt. Separately, coconut is grated and ground into a paste. A homemade Kerala garam masala is prepared by dry roasting and grinding fennel, mace, cinnamon, cloves and nutmeg. To make the curry, mustard seeds and chopped onions are sauteed in coconut oil along with ginger, green chilies and curry leaves. Ground spices and coconut paste are added and cooked. The cooked chickpeas are added along with water to make a gravy. The flavors are blended before serving with app
Ms. wray's great soup recipes
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
Shivaratri recipes
The document provides recipes for several Indian dishes traditionally served during Shivaratri, a Hindu festival. It includes recipes for Ven Pongal, a rice and lentil dish with cashews and ghee; Sweet Pongal, a sweet rice and lentil pudding with jaggery, cashews and raisins; Kesari, a semolina dessert cooked with milk, nuts, raisins and sugar; Lemon Rice, a tangy rice side with lemon juice, peanuts and spices; and Sundal, a seasoned chickpea snack mixed with coconut. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
Pav bhajee
This document provides a recipe for Pav Bhaji, a popular street food from Mumbai, India. It consists of assorted vegetables like potatoes, tomatoes, cauliflower, onions, and green peas cooked with spices and masalas and served with buttered bread rolls called pav. The recipe lists the ingredients, cooking instructions, and similar recipe links. It is a vegetarian dish that takes 20-30 minutes to make and serves 4 people.
uks_1.pdf
Document contains list of traditional food of Uttarakhand,a state of India. Cuisines of Uttarakhand are very simple not included the complex spices and methods. They are mainly divided into two groups Kumaoni dishes and Garhwali dishes. Aim of the document is to introduce our traditional food and to spread the taste of Uttarakhand worldwide. some of the popular dishes are Arsa,Kafuli,rabra, Bhatwani,singori,Chaisoo etc.
Leafy
This document contains recipes for several South Indian dishes including:
1. Thotakura Majjiga Pulusu, a curry made with amaranth leaves, onion, coconut paste, yogurt, and spices.
2. Gongura Pulihora, a rice dish made with roasted sorrel leaves, peanuts, and spices served with yogurt.
3. Aloo Palak, a potato and spinach curry made with ginger, garlic, spices, and cream.
4. Pesarapappu Thotakura Kadala Kootu, a lentil and amaranth stalk stew made with coconut paste and spices.
5. Aloo Methi, a
Manchow Soup.pdf
Manchow Soup | Masterchefpriya’s Veg Recipes
Manchow soup is a restaurant-style Chinese vegetarian soup made with mixed
vegetables, garlic, ginger, soya sauce, ground pepper & a few other pantry ingredients.
This super flavorful umami-tasting soup is served with crispy fried noodles. Doesn’t that
sound addictive? Yes! It is one of the most loved soups by the kids and youth in India. If
you taste this once you are sure to agree – it’s fabulous! Try out this best man chow
soup at home with my easy recipe. I also share tips and tricks to make it healthier.
Indo-Chinese cuisine has a lot of gems hidden within its recipe box. Soups hold a
prominent position on the menu. Manchow soup is one of those hot and yummy soups
that is a crowd favorite with very few party poopers.
Anyway, what is it actually?
Manchow soup is one of the popular hot soups from Indo-Chinese cuisine. Stir-fried
vegetables are immersed in a pot of water/stock enriched with aromatics and
seasonings to create a flavorful dish full of nutrients.
But what makes a man chow soup so special?
The smoky aroma, umami taste, crunchy vegetables, and the right balance of all the
tastes are what makes this so good. Moreover, the garnish isn’t simply your everyday
ingredients but crunchy fried noodles that make you want to eat more.
For a vegetarian version, vegetable broth is often used to provide extra flavor. For a
chicken version, sometimes chicken stock is used. However, for a homemade version,
we can simply use water & yet make it taste good.
If you’ve enjoyed hot and sour soup (another Chinese restaurant favorite), you’ll definitely
relish this man chow soup. While both soups employ similar elements, man chow
contains more stir-fried vegetables and is less sour.
The best thing about making these restaurant-style soups at home is that you can
control the ingredients that go into them. This is a nutritious hot soup (if you discount
the fried noodles) with fresh foods.
Table of Contents
● About this recipe
● How to make man chow soup (stepwise photos)
○ Cook the noodles
○ Prepare the vegetables
○ Frying noodles
○ How to serve Manchow soup?
● Ingredients and substitutes
● Pro tips
● Variations of manchow soup
● Recipe card
○ Manchow Soup
○ Ingredients (US cup = 240ml )
■ For crispy noodles (or use Mamee monster crunchy noodle snack)
○ NUTRITION INFO (estimation only)
About this recipe
I’ve made this the simplest way by using basic vegetables you find in most Chinese
recipes. More than the ingredients it is the method and the carbon steel wok that
actually imparts the magical smoky aroma to your man chow soup.
So I highly suggest using a carbon steel wok for the true Chinese flavors. If you don’t
have one, use a bare cast iron pot but refrain from stirring vinegar into the pot. Pour it
directly into your serving bowl instead.
You can make this soup anytime you want. But you can prepare this in no time if you’re
already cooking vegetables for other Chinese dishes like fried rice or noodles.
The m
Thai pumpkin soup with prawns & coconut milk
This Thai pumpkin soup recipe calls for pumpkin or squash, sweet potato, prawns, baby bok choy, coconut milk, lemongrass, garlic, shallot, ginger, chili powder, coriander, cumin, fish sauce, turmeric, brown sugar, lime juice, fresh chili, and coriander. The soup is a comforting dish during fall and winter months as the lemongrass helps support immune function. The soup is richly colored and aromatic, with the flavors balancing salty, sweet, sour and spicy components.
Kerala sambar recipe
Sambar Recipe with step by step.Learn how to make like a hotel sambar recipe with different vegetables.Its very spicy and tasty.
Chettinad cuisine
This document provides recipes for traditional Tamil Nadu cuisine including Mangai Sundal, Chicken Chettinad, Pookosu Milagu Masala, Thenagai Sadham, and Seeiyam. Mangai Sundal is a side dish made with channa, urad dhal, green chilies, raw mango and spices. Chicken Chettinad is a coconut based curry made with chicken, onions, tomatoes and a spice paste. Pookosu Milagu Masala is a cauliflower stir fry made with onions, ginger-garlic paste, spices and cauliflower. Thenagai Sadham is a rice dish mixed with urad dhal, coconut and tempered
Indian Cook Book Design
School project focusing on information layout, design, hierarchy, balance, and original art content created with sketchbook pro.
Traditional Turkish foods
This document provides recipes and information about traditional Turkish foods including mantı yufka sarma, lahmacun, döner, baklava, güllac sütlaç, etli kuru fasulye, karnıyarık, kebap, okra dish, vegetable stew, hamsı tava, stuffed peppers, gavurdağı salad, boza, and şalgam. The recipes include instructions on ingredients and preparation methods for these classic Turkish dishes.
MUTTON DO PYAZA RECIPE
Mutton Do Piyazah is one of the popular mutton recipes. In this recipe article, you will learn how to prepare this Indian mutton recipe easily & quickly.
Full Recipe https://bit.ly/38iknRH
Bisi bele bath recipe
Bisi Bele Bath Recipe with step by step.This recipes is most Authentic Traditional kannada dish its very spicy and tasty.Do it your home for festival time.
Sev puri recipe
This sev puri recipe comes from the Mumbai streets. A delicious street food from Bombay with crunchy papdis and tangy chutneys.
palak paneer recipe.pdf
This document provides a recipe for palak paneer, an Indian dish of spinach and cheese, in 3 sentences:
It lists the ingredients needed and gives instructions to make a smooth palak paste with spinach, ginger, garlic and green chili, then sauté spices and onions and tomatoes before adding the palak paste and simmering with paneer, salt, and spices. Finally, it notes the dish is served with roti or naan and garnished with cream.
Mushroom Recipes.pptx
This document provides recipes for several mushroom dishes:
1) Matar Mushroom is a curry made with mushrooms, peas, tomatoes, onions and Indian spices.
2) Mushroom Pakoda are battered and fried mushroom fritters. Besan batter coats the mushrooms before deep frying.
3) Mushroom Chilla is a pancake made with besan batter, mushrooms, onions and spices.
4) Mushroom Pickle is a tangy pickle made by pickling mushrooms in a spice mixture of mustard oil, garlic, ginger and red chili peppers. The pickled mushrooms are stored for 2-3 days before serving.
Hot indian recipes
The majority of Indian recipes use a wide variety of herbs and spices, which are used to give Indian cuisine its famous and distinctive flavors. Indian" />
Chana masala
This recipe provides instructions for making a one-pot veggie chana masala dish. It calls for simmering chickpeas, cauliflower, sweet potato, onions, garlic, ginger and red pepper in a tomato sauce seasoned with garam masala. The dish is topped with lemon juice before serving over rice or naan with yogurt and cilantro.
Cooking Jahnavi Email
This document provides recipes for 6 Ayurvedic dishes: 1) Rasam, a spicy South Indian tomato soup. 2) So-Easy Kitchiri, a rice and lentil dish seasoned with spices. 3) Potato and Cauliflower in Spiced Yoghurt, a vegetable dish with yogurt sauce. 4) Puris, deep-fried whole wheat bread. 5) Seviya Kheer, an angel hair pudding. 6) Ladhu, melt-in-your-mouth chickpea flour fudge balls. Instructions are given for ingredients and steps to make each recipe.
Similar to Chana masala a lip smacking indian recipe (20)
Chana masala a lip smacking indian recipe
- 1. A fantastic and easy to cook recipe, Chana Masala is my favorite Punjabi cuisine .Made with Chick Peas and other variety of spices this wonderful dish can be eaten with rice or chappatis or naan. On the Indian streets you will see small kiosks selling this chana masala either with kulcha (Chana-Kulcha) or batura (Chana–Batura). You can eat it the way you want. So let’s make this super delicious & super easy recipe. You are going to love it.
- 2. S.No. Ingredients Quantity 1 White Chick Peas (garbanzo beans/kabuli chana) 1 bowl 2 Onion, finely chopped 1 Large 3 Tomatoes Chopped 2 4 Ginger ½ inch 5 Garlic 3-4 cloves 6 Green Chili, finely chopped 1 17 Coriander Leaves 1 tablespoon chopped 8 Red Chili Powder ½ teaspoon 9 Turmeric Powder ¼ teaspoon 10 Teabags 1-2 11 Cooking Oil 2-3 tablespoon 12 Salt As per taste
- 3. Initial Preparations & Boiling Wash the chanas completely in water.
- 4. Then, douse them overnight or for 7-8 hours.
- 5. Heat and boil up the chanas with some salt and (1-2 teabags)
- 6. in a pressure cooker or a covered skillet with enough water. I prefer to use pressure cooker as it takes lesser time (15-20 minutes). After it’s cooked, place it in a bowl and keep it aside. Don’t dispose of emptied water, keep it for further use. In a blender make a puree by mixing chopped tomatoes, green chili, garlic and chopped ginger.
- 7. Tempering (Frying) for Chana Masala Heat cooking oil in a pan; add onion and sauté until it turns light brown.
- 8. Add tomato puree and salt to the pan. It is very important to fry it for 5-6 minute till oil starts to separate as this will remove the raw smell of tomatoes, ginger and garlic. Add turmeric powder, red chilli powder, dry masala powder.
- 9. Finishing stroke while preparing chana masala Add the boiled chana, mix it well and then add water. Use the same water which we used to boil the chick peas.
- 10. If that water is not enough or if it is cold, boil the water separately in a pan beforehand and add it to the pan.
- 11. Cover it with lid and allow the mixture to come to boil at a low flame.
- 12. Switch of the flame after it boils and add coriander leaves & onion slices for seasoning. Serve super delicious chana masala with bhatura or steamed rice. Feel free to visit : http://www.easytocookfoodrecipes.info/chana-masala-lip-smacking- indian-recipe/