Ans Recipe Finder | Personal Cooking Blog

Carrot Poriyal

Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Curry Leaves Onion - 1/2 cup, diced Green Chilli - 2, diced Carrot - 2 cup, diced Salt Coconut - 1/4 cup, grated Heat Oil in a medium pan. Temper Mustard, Urad dhal and Curry Leaves. Saute Onion and Green Chilli until the Onion just turns translucent. Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through. Garnish with grated

Burfi

Butter - 4 tbsp Evaporated Milk - 1 can Almond - 1 cup, ground Cashew - 1 cup, ground Sugar - 1 cup Melt the butter in a sauce pan. Add Evaporated Milk and bring to boil stirring continuously. Once the Milk is boiled , simmer it till the Milk thickens.Then add the ground Almond and Cashew nuts along with Sugar.Stir well and cook for another 8 min on low flame. Pour the mixture into a flat dish lined with parchment paper and spread evenly using a spatula.Allow to cool down an

Vada Pav

A popular Mumbai street-food snack made with spicy mashed potato fritters, soft pav buns, green chutney, and spicy dry garlic chutney. Prep time: 20 minutes Cook time: 25 minutes Servings: 6 vada pav 1. For the potato filling 3 medium potatoes, boiled and mashed 1 tbsp oil 1 tsp mustard seeds ½ tsp cumin seeds 8–10 curry leaves 1–2 green chilies, finely chopped 1 tbsp ginger-garlic paste ¼ tsp turmeric powder 2 tbsp chopped cilantro 1 tbsp lemon juice Salt to taste A pinch of

Sago Kichadi

Sabudana khichdi is a popular Indian dish made with soaked sago pearls (tapioca), potatoes, roasted peanuts, green chilies and cumin. It is soft, flavorful and especially popular as a fasting dish. Prep time: 4–6 hours soaking Cook time: 15 minutes Servings: 2–3 Ingredients 1 cup sabudana (sago pearls) 1 medium potato, peeled and diced ½ cup roasted peanuts, coarsely crushed 2 green chilies, finely chopped 1 tsp cumin seeds 2 tbsp oil or ghee 8–10 curry leaves (optional) ½ ts

Kaala Jamun

Kaala Jamun is a rich Indian sweet similar to gulab jamun, but darker in color, with a slightly caramelized exterior and a soft, melt-in-your-mouth center. It tastes delicious soaked in fragrant sugar syrup. Prep time: 25 minutes Cook time: 30 minutes Makes: 12–15 pieces Ingredients: For the jamuns 1 cup milk powder ¼ cup all-purpose flour (maida) 2 tbsp ghee ¼ tsp baking soda ¼ cup thick yogurt, approximately (add gradually as needed) 1–2 tbsp milk, if needed Oil or ghee, fo

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Mutton Korma

anisha naina

Jul 30, 2009

0 min read

https://www.youtube.com/watch?v=2ISGkVKeMgA

Meat Puff

anisha naina

Jul 29, 2009

1 min read

Puff Pastry Sheets - 6

Kheema - 1 cup, cooked with Salt and Pepper

Onion - 1, minced

Ginger Garlic paste - 2 tsp

Green Chilli - 1, minced

Curry Leaves

Garam Masala - 1 tsp

Fennel powder - 1 tsp

Tomato Ketchup = 1 tbsp.

Oil

Preheat oven to 400 F for 10 mins.

Heat Oil in a wide pan. Saute Onion and cook till it becomes translucent. Sauté Ginger Garlic paste until the raw smell goes away. , Add minced Green chilli and Curry leaves. Saute for 1 min. Add Garam masala and Fennle powder; saute until the raw smell of masalas goes away. Add the Kheema along with Ketchup, 1/8 cup Water and cook closed for 5 mins.

Thaw the puff pastry as per the package instructions. Beat 1 egg with 1-2 tsp water for egg wash. Apply this egg mixture on four sides of the puff pastry. Place about 1 -2 tbsp of masala on each puff pastry.

Close the puff pastry, by folding the two opposite corners of the square, to make a triangle. Apply the egg wash all over the sealed puffs. Bake in the preheated oven for 20-25 mins or until the puff pastry is golden in colour.

Serve with tomato ketchup.

If you want a rich/ dark brown color, change the oven setting to broiler (top portion baking) and bake for the last 2-3 mins

Chile Enchiladas

anisha naina

Jul 28, 2009

2 min read

8 corn tortillas
5 tablespoons vegetable oil, divided
2 1/4 cups homemade chicken stock or store-bought low-sodium chicken broth
5 large dried guajillos chiles (1 ounce), stemmed and seeded
2 medium dried cascabeles chiles (1/4 ounce), stemmed and seeded
2 garlic cloves, lightly crushed
2 teaspoons kosher salt
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
4 large bone-in, skin-on chicken thighs (about 6 ounces each)
2 medium Yukon Gold potatoes, peeled and cut into 2-inch pieces
3 medium carrots, cut into 2-inch pieces
1/2 large white onion, sliced
1 tablespoon apple cider vinegar
12 ounces queso fresco or Cotija, crumbled
Shredded iceberg lettuce, finely chopped onion, Mexican crema, whole jalapeños en escabeche, for serving

Directions

Brush both sides of the tortillas with 2 tablespoons oil. Heat a large skillet over medium-high. Working in batches, char the tortillas until they’re lightly browned and starting to crisp, about 1 minute per side. Set the tortillas aside until you’re ready to assemble.
Bring the broth, chiles guajillos, chiles cascabeles, garlic, salt, oregano, and pepper to a boil in a medium saucepan over medium-high. Remove from the heat, cover, and let sit until the chiles are soft, about 30 minutes. Transfer to a blender and puree until smooth.
Heat 2 tablespoons oil in a large heavy pot over medium-high. Add the chicken, skin side down, and cook without turning until deep golden brown, 5 to 6 minutes. Turn the pieces over and cook until browned the other side, 5 to 6 minutes more. Transfer the chicken to a plate. If there isn’t at least 1 tablespoon of fat in the pot, add the remaining 1 tablespoon oil along with the potatoes, carrots, and onion. Cook, tossing occasionally, until the vegetables are lightly browned, 4 to 6 minutes.
Pour the chile puree into the pot with the vegetables and scrape up any browned bits from the bottom of the pot. Nestle the chicken into the sauce and bring the mixture to a boil. Cover the pot and reduce the heat to low. Simmer, stirring occasionally, until the chicken is completely tender and cooked through, about 30 minutes.
Stir the vinegar into the pot and mound the chicken and vegetables on one side so there’s room on the other side to dip the tortillas into the sauce.
Using tongs and working with one tortilla at a time, dip into the chile sauce, turning to coat, and cook in the sauce until softened (they will soften more as they sit), about 3 seconds per side. Transfer the tortillas to a baking sheet as you go. Spoon 2 tablespoons queso fresco across the center of each tortilla and fold over like a taco.
Divide the enchiladas, chicken, and vegetables among four plates and spoon more chile sauce over top. Top with shredded iceberg lettuce, finely chopped onion, Mexican crema, jalapeños en escabeche, and any remaining sauce and queso.

Make ahead

Prepare the chicken, vegetables, and sauce up to two days ahead and refrigerate together. Reheat gently, then sear and dip the tortillas and add the toppings just before serving.

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