Ask Your Recipe ! - Page 5

hey..thnx for dis...i'll try soon

tx so muchhhhhhhhhhhhhhhhhhhhhhhhhhhhhh 😊

plz post recipe of sum desi dishessssssssssssssssssssss
txxxxxx

pls post reciepes for cakes, n hw to make macroni

Originally posted by: meenakshi_munja

pls post reciepes for cakes, n hw to make macroni

Hello Meenakshi_Munja ...
Here some cake & Macaroni recipes :

Simple White Cake

DIRECTIONS:

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Quick Franks & Macaroni
1 package Turkey (or chicken) franks
12 oz Elbow macaroni
1/2 Onion, chopped
1 package Frozen corn
1 cup Cream of chicken soup
1 cup Shredded cheddar cheese
Dash of worcestershire sauce
Dash pepper


Fat grams per serving: Approx. Cook Time: .5 hr
Directions: Bring a large pot of water to boil. Chop frozen franks.
When water reaches the boil, add pasta, franks, onions and corn. Cook
until pasta is "al dente". Remove from heat. Pour off water, stir in
soup and cheddar cheese until mixture is heated through and cheese
has melted. I also add a dash of Worcestershire sauce and pepper.
Serve with lettuce wedges. Total meal time - 1/2 hour.

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Hope i helped you

Priya

Hi - Can someone post recipe for Tawa Mushroom, or some other indian style recipies of Mushrooms

Originally posted by: pbfj103

Hi - Can someone post recipe for Tawa Mushroom, or some other indian style recipies of Mushrooms

Spicy Mushroom Curry

Preparation Time : 10 minutes Cooking Time : 20 minutes Serves / Makes : 2

Ingredients

Ingredients: 1 cup mushrooms cleaned and chopped finely 1/4 tsp. mustard seeds 1/4 tsp. jeera 4 tsp. of oil Salt to taste For the grinding: 6-7 mint leaves Few springs of coriander leaves 1 small tomato chopped 1 small onion chopped 5 cashewnuts 3 green chillies Grind the above ingredients coarsely with a little water.

Method

Procedure I: In a pan, add 2 tsp. of oil. Add mushrooms and fry till tender. Set aside. Procedure II: In a pan, heat 2 tsp. of oil. Add mustard and jeera. When it begins to splutter add the grinded masala to this. Simmer and cook stirring continuously. When the masala begins to leave the sides of the pan and the oil floats, add the cooked mushroom and salt. Cover with a lid for a few minutes. Remove from heat. Serve hot with ghee rice or roti. matar mushroom masala Preparation Time : 15 min Cooking Time : 15 min Serves / Makes : 4 Ingredients Tomato puree cup Red chili powder 1 tbsp. Coriander powder 1 tbsp. Turmeric powder 1 tsp. Garam masala powder 1 tsp. Cashewnut paste Green peas 1 cups Mushrooms 200 gms. Green cardamom 4 nos. Cinnamon 1" stick. Onions 2 nos. Ginger paste 1 tbsp. Garlic paste 1 tbsp Method 1.Clean, wash & cut the mushrooms into medium pieces and peel & chop the onions finely. 2.Saut green cardamoms, cinnamon stick & chopped onions in oil until golden brown in colour. 3.Then add the ginger garlic paste and cook for a minute. 4.Add tomato puree, red chili powder, coriander powder, turmeric powder, garam masala powder, salt & cook till the oil leaves the masala. 5.Lastly add the cashewnut paste dissolved in 1 cup of water and stir well. 6.Add 1 cup of water, bring it to a boil, then add the green peas & mushrooms. 7.Cook on a high flame for seven to eight minutes or till the green peas are fully cooked. 8.Once done, serve hot with rice or roti. Capsicum Mushroom Fry Preparation Time : 15 mts Cooking Time : 30 mts Serves / Makes : 2-3 Ingredients Capsicum 3 mushroom 100 gms onion 1 Green chillies 2 Ginger little Chillie powder 1/4 tspn Tomato sauce 3 tab spn Oil 1 tab spn salt as per taste. Method 1. Cut onions finely, capsicum lengthwise and slice mushroom. 2. In a pan heat oil, fry onion add greenchillies and ginger. 3. Add capiscum pieces and fry and add mushroom , chillie powder and salt and fry for few minutes.Finally add tomato sauce and fry .Serve hot. Mushroom Korma:

Preparation time: 30 minutes; Serves: 4

Mushrooms -- about 1 lb. Poppy Seeds (gasgasalu) -- 2 tbsp. Coriander Seeds -- 1 tbsp. Cumin -- 1/2 tsp. Ginger Paste -- 1 tsp. Cloves -- 4 Cinnamon -- 1 inch stick Fennel (saunf) -- 1/2 tsp. Cardamom -- 2 Tumeric -- 1/4 tsp. Red Chili Powder -- 1 tsp. Onion -- 1 big Tomato -- 2 medium Oil -- 3/4 cup
• Salt to taste

Wash mushrooms thoroughly. Slice into halves and keep aside.

Crush coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside. Make into a paste ginger, garlic, onion and tomato. Mix mushrooms with all of the above and red chili powder, tumeric and salt to taste. In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes.

Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes.

Goes well with plain white rice and/or parathas.

Khombhi Tarkari (Spicy Veg Mushrooms)

Serving Size : 4

3 Tablespoons Peanut Oil 1 Cup Chopped Onion 1 Tablespoon Chopped Fresh Ginger 2 Teaspoons Finely Choppped Garlic 2 Hot Green Chilies minced 1/4 TeaspoonTumeric 1 1/2 Pounds Mushrooms, Cleaned and cut into 1" pieces 1/2 Teaspoon Coarse Salt or to taste 1 Teaspoon Roasted Cumin Seeds crushed
• 2 Tablespoons Chopped Fresh Coriander for garnish

1. Measure the spices and place them right next to the stove in separate piles.
Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 mintes.
Add the onion and cook, stirring, for 3 minutes.
Add the ginger, garlic, and chilies, and cook for 2 more minutes.

2. Add the tumeric, mushrooms, and salt.
Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes). Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and contuinue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander

I want rasam and sambar powder to preapare at home.

Thanx

Originally posted by: badhia29

I want rasam and sambar powder to preapare at home.

Thanx

Sorry For the late reply ...
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Rasam Varieties

(Lite lentil soup) Rasam normally forms the second course in a traditional South Indian menu. There are various ways of preparing it. It is normally mixed with plain cooked rice and eaten with different curries for sidedish. It makes for a very good appetizer or soup also when taken all by itself.
Here are some varieties of rasam. Ordinary rasam
Seeramilagu(cumin and pepper) rasam
Garlic(poondu) rasam
Mysore rasam
Pineapple rasam
Lime rasam
Vepampoo(Neem flower) Rasam(for the more seasoned cook)

Basic rasam powder :
This forms the key ingredient for most rasams...people normally make it in large quantities and stock up. For one course of rasam, 1 tsp of the following should do :
Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp).
Make sure these are dry. Grind into a smooth powder.
Add 4 tsp turmeric powder and mix well.
Moisture content may spoil it...if dry, will stay good for months at an end.

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Samber powder :

Coriander seeds- 1/2 cup Asafetida- 1 tsp Red chilies- 5 Curry leaves- 5 Channa dhal- 2 tablespoons Urad dhal- 2 tablespoons Whole black peppers- 1/2 tsp Fenugreek seeds- 2 tsps
• Mustard seeds- 1 tsp

Dry roast the 1st four ingredients and set aside. Roast the other ingredients one by one separately (Be careful not to burn them). Grind all the roasted ingredients together to a powder. And store in an airtight container.

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rasam powder :

Red chilies- 6 Thoor dhal- 1 tablespoon Coriander seeds- 1 tablespoon Cumin seeds- 1/2 tablespoon Whole Black Peppers- 1 tsp. Dried curry leaves- 1 tsp.
• Ghee- 1/2 tsp.

Heat the ghee in a pan and slightly roast all the above ingredients.
Grind them into a fine powder. Store it in an airtight container.

Originally posted by: meridian

Can anyone post the 2 recipies( 1st Potato dish,2nd Spicy Chicken )from khana khazana June 10th shown in the U.K. Thanx

Sorrry..
I cant find them....
But Belle1998 is posting video soo you cant watch it😊