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Recipe Name. |
Description of the
Recipes. |
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Stuffed Mushrooms
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:32:46
Ingredients
20 large mushrooms 250 gms crab meat 1 cup bread crumbs 1/2 tsp garlic paste 2 onions, chopped finely 1 tsp lemon juice 1/2 tsp black pepper powder 1 tbsp finely chopped cerely 3 tbsp butter 2 tbsp water Salt as per taste
Method:
Clean the mushrooms and remove the stems Scoop a bit from inside so that they can be stuffed Heat butter in a pan and fry onion till golden brown Add ginger paste and simmer for a minute Add meat, bread crumbs. cerely, pepper powder and salt Cook for 5 minutes and add lemon juice Remove from the flame Brush the mushrooms with butter from inside and outside In a ovenproof dish put 3 tbsp water Place the mushrooms in the plate Stuffed the mushrooms evenly with the meat Bake for 20 minutes at moderate temperature Serve hot
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Mushroom Soup
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:30:41
Ingredients
2 cups button mushrooms 3 cups chicken stock 2 sprig spring onions, chopped finely 1/2" ginger, chopped finely 1/2 tsp black pepper Salt as per taste
Method:
Clean the mushrooms and cut into slices Heat a pan and put the chicken stock Once it boils, slow the flame and simmer for 15 minutes Add mushrooms, onions, ginger, salt and pepper Let it boil for another 10 minutes on slow flame Serve hot
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Corn Masala Mushrooms
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Posted on 20 April 2003 @ 13:28:41
Ingredients
250 gms mushrooms, halved 3 tomatoes, chopped finely 1 onion, chopped finely 1 capsicum, chopped finely 100 gms baby corn, halved 1/2 tsp ginger paste 1 tsp garlic paste 2 green chillies, chopped 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp garam masala Salt as per taste 1 tsbp oil Chopped corriander leaves
Method:
Heat oil in a pan Fry onions till golden brown Add ginger-garlic paste and simmer for 2 minutes Add green chillies and red chilli powder and stir well Add tomatoes and simmer for 5 minutes Add salt, garam masala and turmeric powder Add mushrooms, corn and capsicum Stir for 5 minutes till tender Garnish with corriander leaves Serve hot
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Mushroom Biryani
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:27:47
Ingredients
1 cup rice 1 cup button mushrooms 1 onion chopped 3 cloves 1 cardamoms 2 bay leaves 4 black pepper 1 tsp garam masala 1/2 tsp cummin seeds 1/2 cup grated cabbage 4 cashewnuts chopped 2 tbsp oil Approx 2 cups water (reqd to cook rice) Salt as per taste
Method:
Wash rice and soak for 1/2 hour Heat oil in a pan Add cummin seeds, bay leaves, black pepper and cardamoms Add cashewnuts pieces and simmer for 1 minute Add onion and fry till golden brown Add mushrooms and let it cook for 5 minutes Add rice, cabbage, garam masala and salt Add water and cover the pan Cook on slow flame till rice is done Serve with hot curry
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Mushroom Curry
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:27:05
Ingredients
250 gms button mushrooms 1 cup tomato puree 2 tomatoes, chopped 2 onions, chopped 1 green chilli, chopped 1/4 tsp ginger paste 1/4 tsp garlic paste 1/2 cup water 1/2 cup thick curd (yoghurt) 1/2 tsp cummin seed powder 1/2 tsp corriander seeds powder 1 tsp garam masala 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp butter Salt as per taste
Method
Clean mushroom and keep aside Heat butter in a pan Add chopped onions and fry till transparent Add ginger-garlic paste and chopped green chillies Simmer for 2 minutes Add all the powders and garam masala and fry for a minute Add mushrooms and cook for 2 minutes Add tomato puree, tomatoes, salt and stock Let it cook for 2 minutes Pour it into microwave bowl Microwave the mushroom gravy for 3 minutes Pour the curd and mix it well Serve with rice
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Mushroom Salad
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:25:59
Ingredients
250 gms button mushroom (preferably small) 1/4 tsp black pepper powder 2 tbsp white vinegar 1/2 tbsp lemon juice 1 tbsp salad oil (olive oil) 1 tsp dried crushed mint leaves 1/2 cup grated carrot Salt as per taste
Method
Clean the mushrooms and cut into half if they are big Mix white vinegar, salad oil, pepper powder, mint leaves, salt and lemon juice Mix mushrooms and grated carrots Pour it over mushrooms in bowl and toss it properly Chill it for 3 hours, stirring every 1/2 an hour Serve cold
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Mushroom with Paneer
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:25:10
Ingredients
150 gms mushrooms (sliced) 150 gms paneer cubes 3 onions, chopped finely 3/4 cup tomato puree 1/2 tbsp ginger paste 1/2 tbsp garlic paste 5 green chillies, chopped 2 tbsp oil 1/4 cup milk Salt to taste Chopped corriander leaves for garnishing
Mixed Powder: 1/2 tsp turmeric powder 1 tsp corriander powder 1 tsp cummin seeds powder 1 tsp garam masala 1/2 tsp red chilli powder (Mix all the powder together)
Method
Heat oil in a pan Add ginger-garlic paste and simmer for 5 minutes Add onion pieces and fry till golden brown Add the mixed powder and simmer for a minute Add green chillies and salt and simmer for 5 minutes Add sliced mushrooms and cook on slow flame till it oozes water Add tomato puree and mix well Add milk and paneer pieces Let it cook till thick gravy forms (approx 7-8 min) Garnish with corriander leaves Serve hot
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Malido
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:19:08
Ingredients
30 gms almonds 30 gms chopped cashewnuts 250 gms desi ghee 50 gms plain flour 50 gms semolina 50 gms whole wheat flour 3/4 cup milk 250 gms sugar 1/2 cup water 2 beaten eggs 1 tsp.vanilla essence 12 cardamoms 1/2 nutmeg 30 gms crystallised cherries
Method
Sift the flour, semolina and wheat flour Blanch and slice the almonds. Fry them and the cashewnuts in half the ghee. Drain. Keep aside. Mix the sifted ingredients with all the remaining ghee and milk Keep the mixture aside for half an hour. Cook on a slow fire stirring constantly with a wooden spoon until the mixture thickens, and becomes light brown in colour. Cool. Bring sugar and water to a boil, stirring until the sugar melts. Cool. Mix the above mixture with sugar syrup and cook together until thickened, stirring constantly. Take off the fire. Slowly pour the beaten eggs into the mixture and beat in thoroughly. Cook again on a slow flame stirring until the ghee floats on the top. Remove from the fire and lastly add the vanilla essence, cardamoms, nutmeg, powder, half the fried almonds and cashewnuts, half the cherries, and mix together. Garnish Serve hot.
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Parsi Ghost Ni Curry
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:18:10
Ingredients
500 gms 1" cubed mutton 4 large onions sliced 4 medium-sized potatoes peeled and quartered 2 large tomatoes chopped 7 Kashmiri dry red chillies 4-5 curry leaves 1" piece ginger 10 garlic pods 1/2 grated and ground coconut 1/2 cup tamarind water 1 tblsp.jaggery 4 tbsp oil salt as per taste
Roast and ground in to masalas 1 tsp. coriander seed 1/2 tsp.cummin seed 3 tsp.poppy seed 2 tsp. peeled peanuts
Method
Make the ginger garlic paste Heat the oil and fry onions until golden brown. Add ginger and garlic paste and saute on a slow fire for 2 minutes. Add the ground masala stir for 2 minutes. Add ground coconut and cook till aroma comes out. Add mutton, potatoes and salt, and fry in the masala for 2 minutes. Add 4 cups of water slowly so that it blends well with the masala and no lumps remain. Bring the whole mixture to a boil. Cover the pan with water on the lid. Simmer, stirring occasionally for about 1 hour until a thick gravy remains and the mutton is tender Mix in tamarind water, jaggery and tomatoes. Cook for another 15 minutes on a slow flame Serve hot with rice
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Colmi Na Kababs (Prawn Kababs)
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:16:25
Ingredients
300 gms shelled and deveined prawns 1 egg 1 tblsp. Worcestershire sauce 1 green chilli, chopped 1 large onion, chopped 6 pods garlic, finely chopped 1/2 tsp. turmeric powder 1 tsp. cummin seed Chopped coriander leaves Salt and pepper as per taste Oil for deep frying
Method
Wash and marinate the prawns with salt Keep the marinated prawns for 45 minutes Wash the prawns again and pound them. Add the rest of the ingredients except the egg and pound again until well blended. Knead in the egg. Make into small balls Deep fry the balls until golden brown. Serve hot.
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