Indian

Chennai Chicken Wings Recipe

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Ingredients 2 tablespoons cornstarch 2 tablespoons rice flour 4 teaspoons cayenne pepper 4 teaspoons paprika 4 teaspoons ground cumin 4 teaspoons garam masala 1 teaspoon ground turmeric 2 teaspoons freshly ground black pepper 4 teaspoons kosher salt For the Sauce: ½ cup seasoned rice vinegar 2 tablespoons thinly sliced red onion 1 tablespoon thinly sliced … Read more

Indian Sweet Recipe

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Ingredients

  • 300 grams Parwal
  • 11/2 tsp or few drops of green colour
  • 100 grams Mawa/khoya
  • 11/2 tbsp chopped nuts (Almonds, pistachios, chironji dana)
  • 5 grams or 1/2 tbsp Mishridana
  • 1/4 tsp Cardamom powder
  • To make sugar syrup:
  • 200 grams or 1 cup sugar
  • 2 cups of water

Instruction

1. Wash and peel the skin of parwal. Slightly slit the parwal vertically and keep aside or you can cut horizontally into two pieces also.
2. Put some water in a pan and bring it to boil. Once the water starts boiling add parwal and boils on medium high flame till it becomes tender. To make the cooking fast cover the lid and cook till soft.
3. Once parwal becomes soft take out from the water and immediately put into the cold/normal water. At this stage add green food colour and let the parwal soak it with water for half an hour to get the perfect colour.
4. After half an hour, take out the parwal from the water and carefully scoop out the seeds from the parwal and keep aside.

To make sugar syrup

1. Put water and sugar in a pan and boil for 10 minutes to the watch on medium-high flame.
2. Once sugar syrup gets cooked for 10 minutes then adds parwal and boil it for further 10 minutes with sugar syrup. Flip the side of parwal while boiling with sugar syrup.
3. After 10 minutes cover the lid and let the parwal soak in hot sugar syrup for an hour or overnight so that it will become sweet.
4. Meanwhile in a mixing bowl put mawa/ khoya and add chopped pista, almonds, chironji dana, mishri dana, elaichi powder, mix until well combined. Khoya mixture is ready.
5. After an hour take out the parwal from sugar syrup in a strainer so that excess syrup drip off from the parwal. Put the bowl below the strainer to collect the sugar syrup.
6. Take a generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
7. Repeat the same process for rest of the Parwal.
8. Garnish with silver leaf and serve.
9. You can store parwal pak in an airtight container and keep it in a fridge for 7 to 10 days.

https://www.youtube.com/watch?v=W-_y463Q-TQ

 

Spicy Indian Dahl Recipe

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Ingredients 1 cup red lentils 2 tablespoons ginger root, minced 1 teaspoon mustard seed 2 tablespoons chopped fresh cilantro 4 tomatoes, chopped 3 onions, chopped 3 jalapeno peppers, seeded and minced 1 tablespoon ground cumin 1 tablespoon ground coriander seed 6 cloves garlic, minced 2 tablespoons olive oil 1 cup water salt to taste Instructions … Read more

Coconut Tofu Keema Recipe

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Ingredients ¼ cup olive oil 4 cloves garlic, pressed 1 medium onions, minced 1 (14 ounce) package extra firm tofu, diced 1 (16 ounce) can coconut milk 1 tablespoon ground cumin 1 teaspoon curry powder 1 ½ teaspoons ground ginger 1 teaspoon salt 1 tablespoon red pepper paste 6 cups tomato sauce 1 ½ cups frozen peas, … Read more