Indian Express Cooking Recipes

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onion and chopped green chillies. Cook till onion is light golden brown. Make
sure to stir continuously.
Add remaining ginger and garlic pastes and mix well. Add marinated meat
and cook on high flame for seven to eight minutes. Now, add coriander
powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, bring it to a boil, reduce heat and cook covered
till meat pieces are almost cooked. Add chopped tomatoes, salt, one
teaspoon garam masala powder and chopped fresh coriander leaves. Cook
for fifteen minutes on medium heat, stirring occasionally.
http://www.indiaexpress.com/cooking/gosht_biryani.html (1 of 2) [3/12/2003 5:33:26 PM]
Gosht Biryani Recipe : Main Course : Mughlai Cooking : IndiaExpress.Com
In case you are cooking meat in the pressure cooker, add chopped tomatoes,
salt, garam masala powder, two cups of water and chopped fresh coriander
leaves after adding dry spices. Pressure cook till meat pieces are almost
cooked. It normally takes two or three whistles to cook the meat.
Ensure that the cooked meat does not have too runny a gravy. If that is the
case, cook on high flame to reduce water content.
Arrange half the quantity of cooked meat in an oven proof dish and spread
half the quantity of cooked rice on top of the meat. Sprinkle a little garam
masala powder, half amount each of ginger julienne, saffron dissolved in
warm milk and mint leaves. Dot the rice with half the quantity of butter.
Place a layer of remaining meat on top of the rice, followed by cooked rice
and repeat the earlier process with the remaining quantities of ginger
julienne, saffron milk, garm masala powder, mint leaves and butter.
Cover it with aluminium foil and cook in a pre-heated oven for fifteen to
twenty minutes.
Serve garnished with fried sliced onions and mixed vegetable raita.
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http://www.indiaexpress.com/cooking/gosht_biryani.html (2 of 2) [3/12/2003 5:33:26 PM]
Tomato Saar Recipe : Stews : South India Cooking : IndiaExpress.Com
Continental & Indian
Cooking
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home > cooking >South India >Stews
By Contents
Chicken
Latest Headlines
Lamb
Tomato Saar
display on desktop
Pork
River Fish
Sea Fish
Green Vegetables
Serves 4
Potato
Preperation Time 20 Mins
Tomato
Mushroom
Contents
Fruits
Tomato
Flour
Gram Flour
Ingredients
Cottage Cheese
1 cup of grated coconut
Rice 6 cloves of garlic
1 tspn of cumin seeds cumin seeds
Black Gram
3-4 green chillies
� cup coriander leaves
By Region
5-6 large sizedripe tomatoes
North India
2-3 tblspns sugar
South India
Salt to taste
East India
� tspn of red chilli powder
West India
2 tblspns of ghee
Far East
1 tspn of mustard seeds
A pinch of asafoetida
South East
8-10 curry leaves
Continental
Mughlai
Recipe
Make a paste of grated coconut, garlic cloves and cumin seeds. Slit green
chillies into two. Chop the coriander leaves.
Wash, chop tomatoes roughly and add salt and red chilli powder. Transfer it
to a pan and add three cups of water and bring it to a boil.
Simmer for fifteen minutes and puree when it is a little cool.
Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves. And
pureed tomatoes and slit green chillies and bring it to a boil and add sugar.
Add coconut and spice paste. Cook on a low heat for ten minutes. Correct
seasoning.
Serve hot, garnished with chopped coriander leaves.
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http://www.indiaexpress.com/cooking/tomato_saar.html [3/12/2003 5:35:12 PM]
Lemon Rice Recipe : Main Course : South India Cooking : IndiaExpress.Com
Continental & Indian
Cooking
HOME | NEWS | MOVIES | CRICKET | WORLD CUP | HOROSCOPE | E-GREETINGS | CHAT | COOKING | BABY NAMES | E-MAIL ALERTS
home > cooking >South India >Main Course
By Contents
Chicken
Latest Headlines
Lamb
Lemon Rice
display on desktop
Pork
River Fish
Sea Fish
Green Vegetables
Serves 3
Potato
Preperation Time 25 Minutes
Tomato
Mushroom
Contents
Fruits
Rice
Flour
Gram Flour
Ingredients
Cottage Cheese
1 � cups of rice
Rice Salt to taste
2 tblspns of oil/ghee
Black Gram
A pinch of asafoetida
2 dried red chillies
By Region
1 tblspn of split black gram (urad dal)
North India
1 tblspn of split gram (chana dal)
South India
� tspn of fenugreek seeds (methi seeds)
East India
� cup of peanuts
West India
� tspn of mustard seeds (optional)
Far East
10-12 of curry leaves
3 tblspns of lemon juice
South East
� tspn of turmeric powder
Continental
1 tblspn of grated fresh coconut (optional)
Mughlai
Recipe
Pick, wash and soak rice for about thirty minutes. Drain and then boil in
plenty of boiling salted water until almost done. Drain and keep aside.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add
dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook
until dals change colour to light brown.
Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry
leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked
rice, salt and lemon juice.
Garnish with grated coconut. [ Pobierz całość w formacie PDF ]

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