Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts

Namak Paray and Jalebi

Hara Masala Ka Qeema (Mincemeat) And Rabri Extravaganza


Marble Cake and Harlequin Strawberry Triffle


Chocolate Mud Cake

Shahi Paye and Homemade Sheermal

Nan Khatai Cookies and Khoye Kay Parathay

Plum Curry Kofta, Hyderabadi Bhagaray Baingan and Chatpattay Chawal


Pancake with Cream

Amrati and Shami Kebab

Moti Choor Kay Laddu

Gol Gappay (Pani Puri), Dahi Batata Puri, Raaj Kachori and Aloo Chana Chaat


Kachay Gosht Ki Biryani, Double Ka Meetha and Khattay Tamator Ki Chutney

Chicken Samosa, Anday Ka Samosa, Sweet Samosa And Mix Vegetable Samosa

Colourful Chicken Seekh Kebab, Malai Tikka And Dahi Pudinay Ki Chutney

Indian Biryani, Boneless Chicken Korma and Mix Fruit Raita


Chanay Ki Daal Ka Bharta And Roghni Naan

Kashmiri Mutton Biryani and Delhi Koftay

Suji Pak and Tandoori Chicken Ginge


Tropical Indian Smoothie Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Mango – 1 part
Coconut Milk – 1 part
Ice – 1 part
Saffron – a pinch, crushed
Sugar – to taste
Saffron Threads – a few. for garnish

Recipe Method
1. Wash, peel and cube the Mango.
2. Add same amounts of following ingredients: Mango, Coconut Milk and Ice, in a blender.
3. Using a mortar and pestle, powder a pinch of Saffron with a little Sugar and add to blender.
4. Add Sugar to taste depending on how sweet the mango is.
5. Blend to a smooth consistency.
6. Pour into a glass, garnish with a few stands of Saffron and enjoy!


Vegetable Biryani Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 tablespoons ghee (clarified butter), or olive oil
1 red onion, cut into 1/2-inch dice
1/2 teaspoon cumin seed
1 (1 inch) piece cinnamon stick
7 peppercorns
1 tablespoon ginger garlic paste
1 tomato, diced
1/2 cup water
1/2 cup peas
1/2 cup diced carrot
1/2 cup diced potato
1 cube chicken bouillon
1 teaspoon salt
1/4 teaspoon ground red chile pepper
1/4 teaspoon black pepper
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric
4 cups water
2 cups basmati rice, rinsed and drained

Recipe Method

Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.


 
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