Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes: How To Make Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Thursday, 29 January 2015

How To Make Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

How To Make Indian Food

Source(google.com.pk)

Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish.
Serves 4.
Ingredients:
2 large potatoes
1 tablespoon oil
Pinch of asafetida (Hing)
1/2 teaspoon cumin seeds (Jeera)
1/2 teaspoon mustard seeds (Rai)
1/2 teaspoon turmeric (Haldi)
1 finely chopped green chili (adjust to taste)
1/2 teaspoon salt (adjust to taste)
1 teaspoon lemon juice
1 tablespoon chopped cilantro

Method
Boiled the potatoes until they are soft and let cool.
Peel and chop the potatoes in small pieces.
Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.
Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt.
Stir-fry for a few minutes.
Add lemon juice and cilantro.
The potatoes should be slightly moist and not very dry.
Serve hot.
Variation
Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.

Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.
This recipe serves 3 to 4.Aloo Baingan
Ingredients:
1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
4 medium tomatoes (tamatar) cut into 1/2″ cubes
2 tablespoons chopped cilantro (hara dhania)
1 tablespoon oil
Pinch of asafetida (hing)
1 teaspoon cumin seed
1 chopped green chili adjust to taste
1 teaspoon ginger paste (adrek)
1 tablespoon coriander powder (dhania powder)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon paprika (dagi mirch)
1 teaspoon salt, adjust to taste
2 tablespoons water
Also needed
Oil to fry

Method
Heat the oil in a frying pan over medium high heat.
Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
Add chopped tomatoes stir-fry for a minute.
Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
Subji should be not very dry if needed add three to four spoons of water.
Turn off the heat and add chopped cilantro mix it well.
Left over makes great sandwiches

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
Serves between 2-4 people.Aloo Gobi
Ingredients:
2 cups of cut cauliflower (cut into small florets)
2 medium potatoes (cubed into bite sized pieces)
1/2 inch shredded ginger
3 teaspoons coriander powder (dhania)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon cayenne pepper ( lal mirch)
3 tablespoons water
3 tablespoons oil
Pinch of Asafetida (Hing)
1/2 teaspoon cumin seeds (jeera)
2 green chilies, sliced in long pieces
2 bay leaves
1 teaspoon salt (to taste)
1 teaspoon mango powder (amchoor)
2 tablespoons of chopped cilantro (green coriander)
1/4 cup water as needed

Method:
In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
Variations:
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as thy cook quickly.
Tips:
Making a paste with the spices will prevent the spices from burning
.