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Cream of Broccoli Soup Recipe

 Veg Soup Recipes  Comments Off on Cream of Broccoli Soup Recipe
Nov 252015
 
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Cream of Broccoli Soup Recipe is soup made with broccoli with cream and spices. Cream of broccoli soup recipe is easy soup recipe, delicious in taste and made with less ingredients.

Cooking Time: Appr. 30 Minutes
Serves: 3-4 People

Cream of Broccoli Soup RecipeIngredients:

1 large or 2 small broccoli head
1 tablespoon olive oil
1 large onion
2 garlic cloves
4 cups vegetable stock
½ teaspoon dried thyme
½ teaspoon cumin powder
1 teaspoon coriander powder
½ cup fresh cream
¼ teaspoon freshly crushed black pepper (according to taste)
Salt to taste
Water as needed

Cream of Broccoli Soup

How to Cook Cream of Broccoli Soup Recipe:

1. Chop the broccoli’s florets and stem (tender stem). Chop the onions and garlic.

2. Heat the oil in a large pan. Add the chopped garlic and cook for about 30 secs on medium heat. Then add the chopped onions. Cook for few mins.

3. Now add the chopped broccoli and cook on medium heat for about 5 mins.

4. Then add the cumin powder and coriander powder. Mix well then add the vegetable stock and bring it to boil. Simmer for 10-15 mins.

5. Now add the dried thyme and mix well.

6. Now blend the broccoli mix with hand blender.

7. Put the broccoli soup on heat again and add the water, if required. Simmer for few mins and add the salt and pepper as per taste.

8. Add the cream slowly broccoli soup and keep stirring. Simmer the cream of broccoli soup recipe for couple of mins.

Serve the cream of broccoli soup recipe with bread rolls or bruschetta as a starter or main course.

Broccoli Soup Recipe

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Paneer Khurchan Recipe

 Paneer Recipes, Veg Main Course Curry Recipes  Comments Off on Paneer Khurchan Recipe
Nov 122015
 
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Paneer Khurchan Recipe is basically paneer cooked with onions, green pepper, onions and regular spices. Khurchan means khurachna (to scrape), during the cooking this recipe gets scraped from the bottom many times which increase the taste to this paneer khurchan recipe.

Cooking Time: Appr. 30 Minutes
Serves: 3-4 People

Paneer Khurchan Recipe

Ingredients:

300 gms paneer (cottage cheese)
2 medium onions (pyaz)
1 green pepper (capsicum/bell pepper)
½ or 1 small red pepper (capsicum/bell pepper – Optional)
2 medium tomatoes (tamater)
2 garlic cloves (lahsun)
1 inch ginger root (adrak)
1-2 green chilies (hari mirch)
½ teaspoon garam masala powder
¼ teaspoon turmeric powder (haldi)
½ teaspoon red chili powder (lal mirch powder)
½ teaspoon coriander powder (dhania powder)
½ teaspoon cumin powder (jeera powder)
A pinch of asafoetida powder (hing)
½ teaspoon kasuri methi (dry fenugreek leaves) crushed
2 tablespoon oil
Salt as required

Paneer Khurchan Recipe

How To Cook Paneer Khurchan Recipe:

1. Cut the paneer in strips. Chop the ginger, green chillies, green pepper, red pepper and garlic in julienne shape. Slice the onions. Chop the tomatoes.

2. Heat the oil in a heavy bottomed pan or tawa. Add a pinch of asafoetida.

3. Add the sliced onions and saute them till they are transparent. Now add the cut garlic and ginger. Stir for a minute.

4. Then add the julienne capsicum and chopped tomatoes. Saute and stir for about about 8-10 mins on a low heat until green peppers get soft and tomatoes are bit mushy.

5. Now add all like turmeric powder, cumin powder, red chili powder, coriander powder, garam masala powder and salt. And add the

6. Mix well the spices with other veggies in the pan. Add the paneer pieces. Stir very well and increase the flame to high.

7. Now keep stirring with a spatula and make sure each paneer piece touching the tawa. So paneer can get cooked evenly and change to bit golden colour.

8. Cook for a minute and then scrape the paneer pieces from the botom of the pan. If the other vegetables are burning, turn the heat down for a bit.

9. Then again scrape the paneer and stir. Scrape all sticking bits from the pan.

10. Now take kasuri methi in palm and rub between hands till it turn to course powder. Add to the pan. Turn the heat off and mix well gently.

Serve paneer khurchan recipe hot with chapattis, naan or paratha.

Khurchan Recipe

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Oct 222015
 
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Mushroom Palak Curry is mushroom cooked with spinach and various spices. Mushrooms can be cooked many ways, curry can be one of those.

Cooking Time: Appr. 15 Minutes
Serves: 2 People

Mushroom Palak Curry

Ingredients:

300gm Button Mushrooms
250gm Spinach (palak)
1 tablespoom ginger paste (adrak paste)
2 green chillies (hari mirch)
2 tomatoes (tamater)
2 bay leaves (tej patta)
2 small cinnamon sticks (dalchini)
1 teaspoon cumin seeds (jeera)
¼ teaspoon turmeric powder (haldi)
½ red chilli powder (lal mirch)
2 tablespoon oil
Salt to taste

Mushroom Palak Curry

How To Cook Mushroom Palak Curry:

1. Wash the spinach and blanch for couple of mins. Let it cools down and then chop it finely.

2. Chop the green chillies and tomatoes. Wash the button mushrooms and cut in quarters or as you want.

3. Heat the oil in a pan. Add the cumin seeds. When the seed crackle, add the cinnamon stick and bay leaves.

4. Then add the chopped chillies and ginger paste. Stir for some seconds then add chopped tomatoes. Stir them and add all spices like red chilli powder, turmeric powder and coriander powder. Stir and cook until tomatoes look mushy. Add the salt to taste.

5. Now add the mushrooms and stir well. Cook for 5 mins or until water absorbed.

6. Add the spinach and mix well. Cook for further few mins.

Serve the mushroom palak curry with chapatti, paratha or rice.

Mushroom Palak Curry

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Grilled Coriander Cheese Sandwich

 Breakfast And Snack Recipes  Comments Off on Grilled Coriander Cheese Sandwich
Oct 102015
 
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Grilled Coriander Cheese Sandwich is easy and quick snack for lunch or breakfast. This Cilantro Sandwich is healthy snack recipe for healthy diet.

Cooking Time: Appr. 10 Minutes
Serves: 2 people

Grilled Coriander Cheese SandwichIngredients:

4 slices of bread
1 tablespoon chopped fresh coriander (cilantro)
½ cup of grated cheese
1 green chilli

How To Make Grilled Coriander Cheese Sandwich:

1. Toast the breads in the toaster (optional).

2. Chop the chilli and coriander finely.

3. Grate the cheese. Mix chopped chilli and coriander with grated cheese and make the fillings for the sandwiches.

4. Now place the cheese feelings on the Bread (toast) evenly and cover with another bread (toast).

5. Grill this sandwich in the healthy grill or in the sandwich toaster.

6. Grill sandwich for 3-4 mins or until cheese is melted propely.

Serve this grilled cheese sandwich hot with chutney or a cup of tea or coffee.

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Batata Vada or Aloo Bhonda

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Oct 062015
 
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Batata Vada is a Gujarati starter or snack also a bombay street food called aloo bhonda in Mumbai. Batata Vada or Bateta Vada is also called Pav Vada when it is eaten with bread roll. Batata Vada is basically potato dumpling and it is cooked as a pakora using gram flour batter.

Cooking Time: App. 25 Minutes
Serves: 4 People

Batata Vada

Ingredients:

For Potato Balls:

6 medium size potatoes
3 green chillies
5-7 curry leaves
2 tablespoons chopped coriander
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoons garam masala powder
Salt to taste

Batata Vada

For Batter:

200 gram gram flour
1 teaspoons garam masala powder
1 teaspoon oil
1 teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon turmeric powder
1 tablespoon lemon juice
1 teaspoon asafoetida (hing) powder
Oil for frying
Salt to taste
Water as needed

How To make Batata Vada or Aloo Bhonda:

1. Boil the potatoes.

2. Now take the gram flour in big bowl, add the chilli powder, coriander powder, turmeric powder, garam masala powder, lemon juice, salt, asafoetida (hing) powder, 1 teaspoon oil, water as needed and mix it properly. Be careful by adding water; do not make it too runny or thicker. You need to maintain the consistency to form the mix. It should be smooth paste like batter. Leave it for at least one hour and add chopped coriander.

3. Now Peel the boiled potatoes and mash it. Chop the chillies and coriander.

4. Heat the oil and add the mustard seeds, once mustard seeds crackles add chopped curry leaves, chopped chillies and turmeric powder. Turn the heat off and add this to mashed potatoes.

5. Now add the lemon juice, garam masala, salt and sugar. Mix it properly.

6. Take small bit a size of walnut and roll in your palm to make a ball. Finish making balls all potato mix.

7. Heat the oil in the pan (half of the pan); add potato ball in mix of gram flour and cover with batter. Add around 5-6 balls in the batter. All balls should be covered with the gramflour mix (batter).

8. Once oil heated, add tiny bit from the mix. If it comes up straight away and float on oil means oil is heated properly. Now you can add potato ball from the mix one by one depends of the size the pan.

9. Once it floats on oil and turn bit darker colour than original, take it out.

10. Carry on until you finish cooking all aloo bhonda.

Serve hot with any chutney or tomatoes ketchup or mayo.

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Whole Chicken Tawa Recipe

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Aug 242015
 
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Whole Chicken Tawa Recipe is basically dry, marinade and fried chicken with several authentic spices in it.

Cooking Time: Appr. An Hour
Serves: 4 People

Tawa Chicken Recipe

Ingredients:

1 medium size whole skinless chicken
2 green chillies
50g fresh coriander with stem
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon red chilli flakes
4 medium size tomatoes
1 tablespoon coriander powder
½ tablespoon cumin seeds powder
½ teaspoon freshly crushed black pepper
1 teaspoon garam masala powder
2-3 tablespoon lemon juice
1 teaspoon chaat masala
4-5 tablespoon oil
Salt to taste

 Whole Chicken Tawa Recipe

How To Cook Whole Chicken Tawa Chicken:

1. Wash the chicken and give a cut from the back to open it up but don’t cut in 2 pieces.

2. In a small mixing bowl, add garlic and ginger paste, salt and lemon juice. Mix well.

3. Rub the garlic-ginger mix to the chicken well and leave it to marinade for 30 mins.

4. Chop the chillies roughly. Chop the tomatoes. Chop the fresh coriander with stems.

5. Heat the oil in a wide frying pan or tawa. Place the chicken upside (front side on top), cover with big and deep lid. So chicken can cook in the steam without losing any steam out. Cook on medium heat for 12 mins on medium to high heat. So chicken can get brown.

6. Flip the chicken and cook for further 12 mins on medium to high heat.

7. Flip the chicken again. Add the chopped chillies, tomatoes, coriander, cumin powder, garam masala powder, red chilli flakes and freshly crushed black pepper. Cover the lid (no need stirring at this point) and cook for 10 mins on medium heat.

8. Now use the spoon to take the gravy from the frying pan or tawa and pour to the chicken. Do it several times. Cook the tawa chicken for further 5 mins and repeat the pouring gravy again.

9. Flip the tawa chicken again and pour the gravy on the top. Cook the tawa chicken fry for further 10 mins on medium to high heat.

10. Sprinkle some chaat masala on tawa chicken fry before serving it.

Serve whole chicken tawa with naan bread or with salad and chips.

Tawa Chicken Recipe

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Aug 202015
 
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Sev Khamani Recipe is a typical Gujarati snack from Surat region (that’s why it’s called surti sev khamani). Sev Khamni is basically grated khaman serves with sev (fried gram flour noodles) and pomegranate seeds.

Cooking Time: Appr. 20-25 Minutes
Serves: 3-4 People

Sev Khamani Recipe

Ingredients:

1 cup chana dal (split chickpeas)
1 inch Ginger
½ teaspoon cumin seeds
2 tablespoon lemon juice
4-5 green chillies
1 spring curry leaves
½ teaspoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon turmeric powder
3 tablespoon oil
¼ cup sev (fried gram flour noodles) – nylon sev would be perfect
¼ cup pomegranate seeds
¼ cup chopped coriander
¼ cup fresh grated coconut (Optional)
Salt to taste

Sev Khamani

Cooking Method 1:

1. Soak the chana dal for at least 4 hours. Grind it and make coarse paste.

2. Peel the ginger and chop it. Chop the chillies. Remove the curry leaves from curry leaves spring.

3. Make the coarse paste of salt, lemon juice, turmeric powder, ginger and chillies.

4. Heat the oil in a non-stick pan. Add the cumin and mustard seeds. When the seeds crackle, add asafoetida.

5. Add the curry leaves and add the coarse paste of chillies and ginger. Stir for a minute.

6. Add the chana dal coarse paste. Stir well. Cook for 15-20 mins on slow heat. Keep stirring in between to avoid sticking to the bottom of the pan. Oil will be separated on sides once it is cooked.

7. Finally turn the heat off. Garnish (when you are ready to eat) the sev khamni with sev (fried gram flour noodles), pomegranate seeds, chopped coriander and grated coconut.

Sev Khamni

Cooking Method 2:

1. Soak the chana dal for at least for 4 hours.

2. Peel the ginger and chop it. Chop the chillies. Remove the curry leaves from curry leaves spring.

3. Make the coarse khaman batter paste of chana dal, salt, lemon juice, turmeric powder, ginger and chillies.

4. Steam the khaman batter for 15 minutes in pressure cooker till it is cooked properly.

5. Grate the khaman through the grater (Khamani). You will get the soft coarse powder sort of mixture.

6. Heat the oil in a pan. Add the cumin and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves. Pour the tempering (tadka) on the grated mixture and mix it.

7. Garnish (when you are ready to eat) the sev khamani with sev (fried gram flour noodles), pomegranate seeds, chopped coriander and grated coconut.

Serve sev khamani immediately as a snack or breakfast with cup of tea.

Surti Sev Khamani

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Paneer Kaju Masala Recipe

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Jul 112015
 
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Paneer Kaju Masala Recipe is basically is paneer and cashew nuts are cooked in spicy and rich gravy of onions, poppy seeds, sunflower seeds, pumpkin seeds, etc…

Cooking Time: Appr. 25 Minutes
Serves: 4 People

Paneer Kaju Masala Recipe

Ingredients:

250 gm Paneer (cottage cheese)
200 gm Cashew nuts (kaju)
1-2 tablespoon oil for shallow frying

For gravy:
2 garlic cloves (lahsun)
½ inch ginger root (adrak)
2 onions (pyaz)
1 teaspoon poppy seeds (khas khas)
1 tablespoon sunflower seeds (surajmukhi ke dane)
1 tablespoon pumpkin seeds (kaddu ke dane)
1 teaspoon cumin seeds (jeera)
2 tablespoon tomato paste (tamater ki paste)
1 teaspoon red chilli powder (lal mirch)
¼ teaspoon turmeric powder (haldi)
2 teaspoon coriander powder (dhania powder)
¼ teaspoon garam masala powder
2 tablespoon clarified butter (ghee) or
3 tablespoon butter
Salt to taste
Water as required

Paneer Kaju Masala

How To Cook Paneer Kaju Masala Recipe:

1. Cut the paneer in rectangle or cubes and shallow fry in non-stick pan until lightly brown. Than take them out and fry the cashew nuts in same pan.

2. Peel the ginger and chop it. Chop the garlic and onions roughly.

3. Heat the ghee or butter in a pan. Add the cumin seeds. When the seeds start sizzling, turn the heat down and add the pumpkin, sunflower and poppy seeds. Then add the chopped garlic and ginger. Turn the heat on and cook till garlic and ginger are lightly brown.

4. Then add the roughly chopped onions and cook till transparent.

5. Add the tomato paste, chilli powder, turmeric powder and coriander powder. Cook until ghee or butter separated on sides.

6. Add the garam masala powder and salt to taste. Mix well. Add some water and cook for 2-3 mins.

7. Blend the masala using the hand blender to make smooth paste.

8. Now add the paneer and cashew nuts and let the paneer kaju masala simmer for 5 mins. Then turn the heat off.

Serve the paneer kaju masala recipe with chapatti, naan, paratha or rice.

Paneer Kaju

Variation Tip:
If you want cashew nuts crunchy in this paneer kaju masala, add the cashew nuts after turning the heat off and mix well.

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Lemon Pickle Recipe (Nimbu Achar Recipe)

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Jun 212015
 
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Lemon Pickle Recipe (Nimbu Achar Recipe) is a tangy and spicy pickle made using Indian pickle recipe.

Making Time: 15 Days and more for the best lemon pickle
Serve: 1 small Jar

Lemon Pickle Recipe

Ingredients:

8-10 fresh lemons
2 tablespoon turmeric powder
1½ cups indian pickle masala
¾ cup salt
1 cup peanut or mustard oil

Nimbu Achar Recipe

How To Make Lemon Pickle Recipe (Nimbu Achar Recipe):

1. Wash the lemons, then pat dry with kitchen towel or paper and cut them in quarters.

2. Now in a large bowl add the lemon quarters, salt and turmeric powder. Mix well all together. Let the lemons marinade for at least six to eight hours.

Lemon Pickle3. Then lay the news paper or any paper down on surface level under the sunlight (balcony or terrace) and place each lemon quarter leaving a little space in between. Let the lemons dry for 4-5 hours or overnight in room temperature.

4. Heat the oil in a pan until smoking hot then turn the heat off. Let the oil completely Nimbu Acharcool off.

5. In a big and wide pan or plate, add the marinade lemons and the pickle masala. Mix very well until each lemon coated with the pickle masala.

6. For storing: Get the a airtight glass, plastic or ceramic jar (ceramic jar are normally used to store pickles in indian cuisine). Add the layers of lemon in the jar (make sure you keep the lemons in the gap to avoid the air gap). Add the leftover pickle masala on the top.

7. When all lemons and pickle masala are arranged, pour the oil over it. Make sure the lemons are properly under the oil. Keep jar under sunlight for 15 days for the best lemon pickle recipe.

8. Store in cool and dry place. This lemon pickle stays edible for over an year. But make sure oil covers the lemons and pickle masala. You can add more oil, if the oil is getting down by following step 4.

Serve the lemon pickle recipe (nimbu achar recipe) on side with indian curries or Indian food.

Nimbu Ka Achar

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Methi Puda Recipe

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Jun 162015
 
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Methi Puda Recipe is a great recipe of besan (gram flour). Methi Puda is a gujarati snack recipe for the breakfast or evening light meal. It is one of the delicious recipes with methi leaves (fenugreek leaves). This methi puda is also alternative for dosa as this is cooked as besan dosa and alternative for a pancake.

Cooking Time: Appr. 15-20 Minutes
Serves: 5-6 People

Methi Puda Recipe

Ingredients:

1 cup gram flour (besan)
1 cup rice flour
¼ cup wheat flour
1 cup Methi Leaves (fenugreek leaves)
½ cup coriander leaves
2 green chillies
1 teaspoon ginger paste
1 tablespoon garlic paste
1 cup yogurt
½ teaspoon turmeric powder
1 teaspoon chilli powder
2 tablespoon lemon juice
Salt to taste
Water as needed
Oil for shallow frying

How To Cook Methi Puda Recipe:

Methi Puda Recipe 1. Take all flours in a large bowl; add the yogurt and water to make thick batter. Add the chilli powder, lemon juice, turmeric powder and salt. Keep aside for 4-5 hrs.

2. Wash and chop the methi (fenugreek leaves), coriander leaves and green chillies.

3. Add the chopped green chillies, chopped methi (fenugreek leaves), ginger paste and garlic paste in the batter. Mix well.

4. Heat the oil (1 teaspoon) on non-stick tawa or a non-stick wide frying pan. Add the methi puda batter with big spoon (2-3 full spoons) and spread it to make wide puda like chapatti. Cook on medium heat.

5. When the edges are brown, flip carefully. If you struggle to flip it and methi puda sticks on the pan/tawa, use the knife to remove from the pan/tawa under the edge of methi puda for ease of flipping.

6. Cook until it changes the colour to lightly brown.

7. Finish cooking all the besan ka puda (methi puda).

Serve the besan puda (methi puda) warm with tomato ketchup, pickle or green chutney.

Methi Puda Recipe

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