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Poultry Recipe Recipes
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Total:
617 | Displaying: 361 - 400 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> |
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*cut up everything*put into a bowl*put salt into the bowl*also add the lemon***mix!!!***and then eat!!!!
Updated: 21/09/2006
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MIX ALL THE INGRIEDIENTS IN MAYYONAISE AND SERVE WITH CHIPS.
Updated: 21/09/2006
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Cut potatoes in long and square shape then wash and drain all water. Put Gram flour, salt and chilly powder and zera in potatoes and mix with hands you can add one or two table spoon of water. Mix and wait for 1015 minutes warm oil for frying in a pan and before frying again mix so that all paste is equally pasted on potatoe chips. Deep fry and serve with Rice, Fish, Tea etc.
Updated: 21/09/2006
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Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, tobasco and salt and pepper. Slowly drizzle in olive oil while constantly strirring with fork. Pour dressing over chicken mixture in large bowl and toss and combine.
Updated: 21/09/2006
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First boil pasta then wash it with cold water. when the water is fully soaked from the pasta put it in a bowl and add tuna, salt, mayonese, pepper & apples (first cut pepper and apples into very small pieces). Mix them properly and serve. yummmmyyyyy
Updated: 21/09/2006
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Boil and shred the chicken. Blanch the tomatoes and cube them. Finley chop the onion and chilli. Coarsely shred the lettuce. Peel and finely chop the cucumber.
Mix all the ingredients together in a large bowl. Keep aside for 30 minutes before serving to let the flavours blend together.
Updated: 21/09/2006
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1 tsp mustard seeds
1 sprig curry leaves
Preparation:
Mix together all the vegetables.
Make a coarse paste of the coriander leaves and green chillies.
Mix it with the vegetables.
Add salt to taste.
Prepare the seasoning and add to the vegetables.
Add vinegar just before serving and mix together.
Updated: 21/09/2006
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1)Chop all the vegetables.
2)Make a batter with maida, corn flour, egg, salt, pepper powder, green chillies and all the chopped vegetables.
3)Divide it into small portions and deepfry in oil till they are half cooked.
4)Drain the excess oil.
5)Heat little oil in a pan.
6)Add chopped onions and saut+¬ it well.
7)Add ginger, celery, garlic, green chilly and saut+¬ well.
8)Add the red chilly paste (Soak red chilly in vinegar, gginger and garlic. Boil all this together and grind and saut+¬ it in oil) and a pinch of food color. The chilly sauce is ready.
9)Fry the half cooked vegetables again in oil till they are crispy and golden brown.
10)Toss the crispy fried vegetable in the chilly sauce.
11)Garnish with spring onions.
: Serve with fried rice or as a snack with tea.
+ cup
Updated: 20/09/2006
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French tomatoes are so called because in the traditional recipe Gervais cream cheese is used in place of the lowfate cottage cheese.
Scald and skin the tomatoes by placing them in a bowl, pouring boiling water over them and counting to fif
Updated: 20/09/2006
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1. Heat oil in a large nonstick wok or skillet. Add mushrooms, red pepper, broccoli, cauliflower, carrots and ginger, and stir fry for 3 to 4 minutes or until the vegetables are tender but still crisp.
2. Cut green onions into 12 inch pieces and add this and cashews nuts to the vegetables and stir fry for 2 minutes.
3. Combine stock, soy sauce, cornstarch, vinegar, salt, pepper in a small bowl and stir into vegetables and cook for 2 minutes or more or until thickened. Adjust the seasoning with salt and pepper.
4. Serve with plain or fried rice.
Updated: 20/09/2006
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Wash and cut brinjals into quarters lengthways and keep in water till further use. Whisk yogurt and
s salt together. Heat sufficient oil in a kadai. Drain, pat dry and deep fry brinjals till light brown. Remove onto an absorbent kitchen towel. Heat two tablespoons oil in a pan, add
asafoetida and green cardamoms. Stirfry briefly and immediately add the whisked yogurt. Stir in fennel, dry ginger and red chilli powders. Cook on medium heat for two to three minutes and add fried brinjals. Reduce heat and cook covered for three to four minutes. Adjust seasoning and serve hot.
Updated: 20/09/2006
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1) boil the potatoes in a saucepan for 10 min drain and keep aside.2)heat oil in large heavy based frying pan and fry cumin
seeds and add chilli and fry for 1 min.3)add the cauliflower florets and fry ,stirring for 5 min.4) add the potatoes and ground spices and
salt and cook for further 710 min, or until the vegetables are tender. garnish with fresh coriander.
Updated: 20/09/2006
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heat table spoon of oil in pan put zeera kari pata and cut green chillies in it then add finely cut pieces of
potato in it add salt to taste and blackpepper in pan and add ahalf teaspoon of turmaric powder cover the lid and lower the flame after 5 minutes turn off the stove when
potato become tender
the dish is ready.sprinkle corrainder leaves (haradhaniya)
serve with hot chapaties
Updated: 20/09/2006
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Heat oil in the degchi. Add tomatoes, salt ,haldi and red chilli. Fry them for a while until well done. Next put in the tindey and half cup of water. Cook for ten minutes with the lid covered. When oil floats on top add hari
mirchiC and hara dhania on top.
Updated: 19/09/2006
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Boil potatoes, chicken, peas and spagetties separately.
Then mix all of them together and add salt, chinese slat, green chillies and black
pepper to them.
Mix all these and make oval shape kababs.Dip kababs in eggs and then cover them with breadcrumbs. Then deepfry them till golden brown. Serve hot with ketchup.
Updated: 19/09/2006
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Siwae bengan, oil aur lemon jiuce k baki sab masala ko pees lein ya blender mein blend ker lein. benganon ko patla patla gol katlon ki surat mein kat lein aur pisa hua masal mix ker k 15 minutes k liye rakh dein.
oil garam ker k us mein bengan dal dein masale samait aur halki anch per dhakan de ker rakhen, jab bengan gal jain tu dhakan hatha ker benganon ko bhoon lein.phir doonge mein nikal ker thora sa lemon juice chirak dein. chatpatay bangan tayar hain.
Updated: 19/09/2006
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This is a fairly easy/tasty platter i concocted a couple of days back.
step 1: cut the chicken breast lengthways (kindly ensure its chunky and not too fine) and soak it well in lemon juice.
step 2: put water in a hob or a large deep pan (sufficient for a med pack of spaghetti) and bring it to a boil. put spaghetti in the boiling water. let it boil for about 4 minutes. then lower the flame and let it simmer for 1215 minutes.
step 3: chop the onions and mushrooms. cut beansprouts in half, not too fine. grate the
carrot
step 4: take a large pan and put in about less than 1/4 cup of oil. put all the vegies in and stir fry over a full flame. add in a generous amount of soy sauce and a bit of
salt while stir frying.
step 5: throw in the chicken (along with the vegies) after 30 seconds. fry the whole thing for about 5 minutes over a full flame. if you do it right, the
chicken will be cooked before the vegies become soggy.
step 6: the spaghetti should be done by now. drain the water and put the spaghetti on a separate plate. add in the vegetable and
chickenC. mix it well. take a can of pineapple and cut each slice into 8 pieces. you'll require about 4 slices for the entire dish. take mayonnaise (about 3 spoonfuls) and mix it well with the entire thing. start eating! :)
Updated: 19/09/2006
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First cut the baked potatos into squares. Than add salt, pepper,lemon juice and
salt, stir. Then add other ingredients if you like.
Updated: 19/09/2006
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Boil the potatos with skins till soft.Cool.Peel and dice into 1 inch cubes.
In a nonstick pan heat the oil on medium heat.Add the potatos and fry lightly stirring occasionally till golden brown.Add all spices and stir till potatos are evenly coated.
Remove.Serve hot or cold.
Updated: 19/09/2006
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1. Coarsely grate each of the vegetables
separately. Mix potato , carrot and onion to gather.
Reserve the zucchini
2. Heat butter in pan. Gently cook the curry powder
for 1 minute. Add grated potato, carrott and onion.
Cook for 5 minutes, until the mixture has thickened.
Meanwhile also add salt, pepper, lemon juice and
chilli (optional).
3. Transfer to a bowl. Add grated zucchini and
flour. Mix well. Stir in egg until well combined.
4. Heat oil in frying pan. Drop level table spoons fuls
of mixture into pan. Cook on both sides until crisp.
Drain on absorbent paper.
Serve with Salsa Dipping Sauce.
5. To prepare Salsa Dipping Sauce:
Place all ingredients in a food processer or
blender. Process until smooth
Updated: 19/09/2006
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RECIPE:Cut the chicken into cubes andfry it in oil on lowmedium heatuntil the
chicken is white. (15 minutes) Dice the tomatoes if you're using whole ones. Add this to the
chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on lowmedium heat for about half an hour or until the bell
peppers are slightly soft. Serve with boiled rice.
Updated: 19/09/2006
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Cut beans in smalls pieces , they should be equal to four cups after cutting. Finely Chop Onions. Heat oil in a karahi and fry the onions till golden , add
beans and salt, chilli and haldi to taste, pour enough water to cover the beans completely and cook for half an hour or till done on medium heat. Once beans are cooked dry the remaining water on high heat till oil seperates. Garnish with corriander . Serve with fresh roti and plain yogurt
Updated: 19/09/2006
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in oil, fry the onions till brown. then add the tomatoes and all the masalas. also add the
ginger garlicc paste.when the tomatoes are slightly cooked, add the cubed potatoes.add some water along with it(around half a glass). cook for around 1520 minutes. now add the cauliflower and cook till vegtables are cooked.
Updated: 19/09/2006
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cut okra in very small piece then put oil in deep pan fry okra in oil until it look crispy not look black after it get crispy put
okraa in seprate pan and put onion ,tomato ,green chilli,salt,red peper on it and add 1 tasp oil in it and just mix on low heat just for 2 minutes .
Updated: 19/09/2006
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fry onions and zeeraC for 5 min. while stirring add tomatoes with salt and chilli powder stir for 15 mins. add
okra with imli and let stand on low heat up to 1520 min until cooked throughly.
add coriander & green chilies and SERVE...
Updated: 19/09/2006
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For this recepie, lauki & daal are prepared seperately, and then mixed together.
Daal: In a vessel, take chana daal, water, salt, & tomatoes, & boil the mixture till the daal is done. Once done, stir it for a mintue with a spoon so that the tomatoes blend well in the daal.Keep aside.
Lauki: In a karhai, take 1/2 cup oil, heat it on medium high flame, & add
onion paste, gingergarlic paste, and all the ingredients listed under 'lauki.'
Fry till the oil seperates from the masala, stirring continously.
Add lauki pieces, 1/4 cup water and cover the karhai and cook on a medium flame till done.
Once done, add the lauki in the daal mixture and mix well with a spoon. Check the
salt; add more if needed. In 23 tablespoon water, make a paste of khatayi powder. Add this paste to the prepared daal. (Its good to make a paste of the khatayi powder, as this will prevent lumps if mixed directly in the daal!)
Garnish with coriander leaves, green chillies.
Enjoy with rice or naan.
Updated: 19/09/2006
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Wash the potatoes well and cut them in two pieces. While washing most of the loose skin will come off so you don't have to peel them. Fry
onion and red chillies to light golden brown. Add the salt, whole coriander,
turmeric powder and red chilly powder. Fry for a little while with some water. Add the potatoes. Cover and let it cook on a slow fire stirring occasionally. When the potatoes are tender, fry for a few minutes more and serve hot as side dish.
Updated: 19/09/2006
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1.Boil the potatos & mash them.
2.In a bowl mix saltt & red chilli powder in yugurt & beat them.
3.Fry the onion in Cooking
pot.
4.When it became golden brown pour the yugurt & stir it.
5.Add mashed potatos & mix it.
6.Then add fresh criander leaves & mix them.
SERVE IT WITH CHPATIS & SALAD.
Updated: 19/09/2006
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heat 2 tbsp oil in a pan. aAnd all the vegetables, ajinomoto, black paper, sugar,and
salt. stir fry over high flame for 3 minsutes. Remove fon the pan and set aside.
Add the remaining 1 tbsp oil in the same pan. fry the ginger, green chillies and red chillies for few seconds. Add the stock or water, soya sauce,
lemon, tomato sauce, and salt. bring to a boil. Add the fresh fruits and vegetables. Mix well. Add the
courn flour mixture and stir continuously till the sauce becomes thick. Simmer uncovered for 1 minute. Garnish with spring
onion curl... Serve hot with rice or noodles
Updated: 19/09/2006
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FIRST BOIL POTATO ,PEAS AND SPEGETTI. AFTER BOILING MASH ALL THINGS TOGETHER
.ADD SALT, BLACK PEPPER, SOYA SOUCE, CHINESS SALT, VENEGER AND MIX WELL.AND MAKE LONG SHAPE
KABAB S(LIKE SHEEKH KABAB). THEN YOU SPREAD EGG AND BREAD CRUMBS, THEN FRY IN LOW HEAT TILL GOLDEN
BROWN. SERVE WITH SAUCE OR KETCHUP.
Updated: 19/09/2006
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Cooking: Heat up oil in a pan. Add green chillies and fry them until they are light golden. Now add
kalonji and fry for another 1 minute. Now add tomatoes, salt, red chilli powder, and
haldi powder and mix well. Keep stirring for 23 minutes. Now add potatoes and mix well and let it cook for 68 minutes while stirring occasionally. Now cover the pan with a lid and turn the stove to very, very low heat. Let it cook for 4045 minutes. Keep stirring occasionally and check when the potatoes are tender. You do not need to addd water for this recipe unless the water from potatoes and tomatoes evaporates completely and potatoes are not tender yet. In that case, add just a little bit of water and let it cook again. When ready, take it out in a serving dish and sprinkle coriender over it. Serve it hot with naan or roti. Very delicious and spicy, your family will start loving vegetrian dishes once they try this one.
Updated: 19/09/2006
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In one pan heat oil. Fry the onions and ones the onions are brown add the ginge
garlic paste and kalongi. Next at all the masala's. Then add cut potatoes, fry in the oil till the masala mixes well. Then add the
tomato puree and lemon squeeze. Then add two cups of water. Let it cook till the potatoes are tender. Add green chillies. Serve with puree or naan.
Updated: 19/09/2006
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First of all peel off the tinda & prick them with a fork now add salt for marination & put aside for 10 15 minutes. Now in wok heat oil & fry tindas till light golden brown, now take them out & put them aside .In the same oil add onions finely chopped like in omlete,
suate them, keep stirring & when they are transparent and soft then add
garlic paste, stir & add garlicClick to find more about garlic paste stir well for 2 minutes .
Now add corriender powder, red chili powder & red crushed chillies ,stir continuously, and add
zeera, haldii, black pepper, add tomatoe chopped & keep stirring till the water of tomatoes dries & changes its colour & oil separates from the paste . Now add fried tindas ,
vinega, salt & green chillies, corriender leaves, & kasoori methi & mix well & put it for simmer for about 10 15 minutes till the excess water dries .The masala should not be thin or liquidy ,it should be thick & stick to the tindas .
SERVE HOT WITH CHAPATI OR ROTI.
Updated: 19/09/2006
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mix and knead all ingredients well except some sesame seeds and oil, form into small rolls and dip or roll over in sesame
seeds, deep fry till golden, drain on absorbent paper and serve with dahi ki chutney
Updated: 19/09/2006
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slice one onionn and fry in oil until golden brown
add crushed tomatoes and all spices and garlic...stir fry until oil separates(5 min)
add okra and bhoono on medium until almost done add little water as needed to prevent burningslice remaining 2
onion and sprinkle on top of okra...cut one tomato into cubes and sprinkle on top followed by cilantro chopped
cover and simmer until okra is done, then remove from heat and serve...you may squeeze some lemon juice on before serving for some extra zing...also you may add chopped green chilles before simmering if you like.
Updated: 19/09/2006
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1)PERBOIL CAULIFLOWER WITH SALT AND TURMERIC POWDER.2)HEAT OIL AND ADD CHICKPEA
FLOUR, YOGHURT, SALT, TURMERIC & RED CHILLI PD,GINGER GARLICClick to find more about GARLIC PASTE AND SAUTE FOR FIVE TO SEVEN MINUTE.3)ADD
ONION PASTE, CASHEWNUT PASTE ,WATER AND FRY FOR ANOTHER 510 MINUTES.4)ADD CAULIFLOWER AND MIX GENTLY ,ENSURING THAT IT DOES NOT BREAK .5)PLACE IN A OVENPROOF DISH AND FINISH IN A PREHEATED OVEN AT 160 DEGREE FOR 5 10 MIN TILL THE GRAVY GETS BROWN.6)GARNISH WITH
GINGER AND CORRINDER AND SERVER HOT.
Updated: 19/09/2006
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Boil the potatoes . peel it or not is an option. Now heat oil in a pan and stir fry potatoes for 3 mins in it. take out the potatoes. Add
garlic & cummin powder to the same oil . stir fry for few seconds and add green lightly boiled french beans to it. stir fry for a few mins( 5, 6 mins). then add already fried potaotes , fry together. sprinkle saltClick to find more about salt and black
pepper or chillies according to taste. Add dill to it.fry for 2 mins and add lemon juice in the end . serve hot.
Updated: 19/09/2006
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Chop the potatoes into small cubes and set aside. In a pot, heat oil. Add Rai Calonji and
Methii Dana and fry for a minute. Then add Zeera and whole red mirch and fry for another minute. Add the
potato cubes, salt, red pepper and haldi and stir to coat. Pour in a little water so that the potatoes do not stick to the bottom of the pot. Cook on medium heat until potatoes are soft. You may have to periodically add more water. When cooked the potatoes should be dry and coated with the various seeds.
Updated: 19/09/2006
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Cut mushrooms in half and stir fry in butter in a wok for 5 minutes..Now add boiled
potato cubes and salt n pepper. stir fry for 2 3 minutes. Add green chillies and corriander at the end. serve hot.
Updated: 19/09/2006
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Stir fry Cauliflower , carrots, peas n corn in butter. Now blend spinach in a blender ( Koot lain) and stir fry in butter. Heat 1tbsp butter in a pan ,add plain flour to it and stir till light golden. Now add milk to it ,also
salt pepper . Stir constantly ,when thickens abit add abit of cheese. Add this sauce to
spinach also add more salt n pepper if desired. Mix this paste in rest of the vegetables in a baking dish . pour the cheese on the top . Bake at 150 degrees for 25 minutes or till cheese gets golden.
Updated: 19/09/2006
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Poultry Recipe Recipes
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Total:
617 | Displaying: 361 - 400 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> |
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