CHICKEN CAFREAL  Ingredients: 350 gm boneless chicken leg  30 ml oil  100 gm potato wedges  50 ml chicken stock  1 tsp tomato ketchup  10 gm ginger and garlic paste  Salt & Sugar to taste  For the masala: 50 gm mint leaves  150 gm coriander seeds  15 gm cumin seeds  10 cloves  1 inch cinnamon stick  10 black peppercorns  3 tbsp toddy vinegar  2 capsicum  6 green chillies

CHICKEN CAFREAL Ingredients: 350 gm boneless chicken leg 30 ml oil 100 gm potato wedges 50 ml chicken stock 1 tsp tomato ketchup 10 gm ginger and garlic paste Salt & Sugar to taste For the masala: 50 gm mint leaves 150 gm coriander seeds 15 gm cumin seeds 10 cloves 1 inch cinnamon stick 10 black peppercorns 3 tbsp toddy vinegar 2 capsicum 6 green chillies

Fish Hooman  1 medium sized Kingfish  10 gm garlic  10 gm ginger  1 cup coconut  10 gm chilli powder  1/2 tbsp coriander seed  2 cup onion chopped  7 red chillies  1 tbsp cumin seed  3 tsp turmeric powder  3 tbsp salt  2 big tomatoes chopped  5 kokum  10 ml oil  3 cup water

Fish Hooman 1 medium sized Kingfish 10 gm garlic 10 gm ginger 1 cup coconut 10 gm chilli powder 1/2 tbsp coriander seed 2 cup onion chopped 7 red chillies 1 tbsp cumin seed 3 tsp turmeric powder 3 tbsp salt 2 big tomatoes chopped 5 kokum 10 ml oil 3 cup water

Pork Vindaloo  Ingredients:  30 ml vinegar toddy  10 gm salt  5 gm sugar  100 gm onion (thinly sliced)  300 gm pork belly with fat (without skin)  10 gm garlic (chopped)  25 gm vinegar masala  15 gm ginger and garlic paste  30 ml oil

Pork Vindaloo Ingredients: 30 ml vinegar toddy 10 gm salt 5 gm sugar 100 gm onion (thinly sliced) 300 gm pork belly with fat (without skin) 10 gm garlic (chopped) 25 gm vinegar masala 15 gm ginger and garlic paste 30 ml oil

Dilpasand Mutton (Bhuna Gosht) recipe. A deliciously rich dish in which meat is slow cooked and simmered with loads of spices. Posted by Soniya A Khan.

Dilpasand Mutton (Bhuna Gosht) recipe. A deliciously rich dish in which meat is slow cooked and simmered with loads of spices. Posted by Soniya A Khan.

Creole Crevette, Pondicherry -  Pondicherry food is largely influenced by French cuisine. This dish tastes just awesome  and the ingredients used are tomatoes, and turmeric powder, salt, curry leaves, yoghurt & coconut milk  It is amazing how various states of India

Creole Crevette, Pondicherry - Pondicherry food is largely influenced by French cuisine. This dish tastes just awesome and the ingredients used are tomatoes, and turmeric powder, salt, curry leaves, yoghurt & coconut milk It is amazing how various states of India

Add an exotic twist to your fish with our Sindhi fish fry recipe.   (Try with banana flour)

Add an exotic twist to your fish with our Sindhi fish fry recipe. (Try with banana flour)

Khatkhatem  Ingredients:  1/4 cup peeled, chopped yam, sweet potatoes, potatoes, yellow pumpkin, green plantain, white radish, unripe green papaya, & white dry peas, soaked  1 drumstick, chopped  10 dried teffal berries (optional)  1 cup grated coconut  12 black peppercorns  4 green chillies  1/4 tsp turmeric powder  1 tsp chilli powder  2 tbsp grated jaggery  3 tbsp tamarind pulp  1 tsp rice flour  Salt to taste

Khatkhatem Ingredients: 1/4 cup peeled, chopped yam, sweet potatoes, potatoes, yellow pumpkin, green plantain, white radish, unripe green papaya, & white dry peas, soaked 1 drumstick, chopped 10 dried teffal berries (optional) 1 cup grated coconut 12 black peppercorns 4 green chillies 1/4 tsp turmeric powder 1 tsp chilli powder 2 tbsp grated jaggery 3 tbsp tamarind pulp 1 tsp rice flour Salt to taste

Prawns Balchao( 45 - 50 Prawns  8 - 10 Green Chillies, finely chopped  25 Garlic Cloves  15 - 18 Medium Onions, chopped  5 - 6 Inches of Garlic  20 Curry Leaves  2 tablespoon Coriander Seeds  1 teaspoon Pepper Seeds  1 teaspoon Cloves  4 Inches Cinnamon stick  10 Cardamom pods  20 Dried Kashmiri Red Chillies  200 milli liters Vinegar  1 tablespoon Tamrind  1/4 cup Oil

Prawns Balchao( 45 - 50 Prawns 8 - 10 Green Chillies, finely chopped 25 Garlic Cloves 15 - 18 Medium Onions, chopped 5 - 6 Inches of Garlic 20 Curry Leaves 2 tablespoon Coriander Seeds 1 teaspoon Pepper Seeds 1 teaspoon Cloves 4 Inches Cinnamon stick 10 Cardamom pods 20 Dried Kashmiri Red Chillies 200 milli liters Vinegar 1 tablespoon Tamrind 1/4 cup Oil

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