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Take whole dhania, dry red chilies and pound together. Slice the onions. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.
Put in tomatoes, ginger, dhania powder and red chili powder. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves. Mix well, sprinkle the Garam Masala Powder. Cover and cook for mins on low flame. Skin and clean the chicken. Make incisions with a Chicken gms. Kashmiri Red Chili Powder 1 tsp. Apply a mixture of red chilli powder, lemon juice Lemon Juice 1 tbsp.
Marination 3. Hang the yogurt in a muslin cloth for Curd Yogurt 1 cup. Add red chilli Ginger paste 2 tbsps. Apply this marinade to the chicken pieces and Kashmiri Red chili powder 1 tsp. Lemon juice 2 tbsps. Put the chicken onto a skewer and cook in a Butter 2 tbsps. Baste it with butter and cook for another 2 minutes. Remove and keep aside. Makhani Sauce 6. Heat butter in a pan. Add whole garam masala. Whole garam masala 1 tbsp. Let it crackle. Then add ginger-garlic paste and Tomato puree gms.
Cook for 2 minutes. Add tomato puree, red chilli powder, garam Ginger paste 1 tbsp. Bring to Garlic paste 1 tbsp. Reduce heat and simmer for 10 minutes. Add Red chili powder 1 tbsp. Add cooked tandoori chicken pieces. Simmer for Fresh cream 1cup. Serve hot with naan or parantha. Chopped green chilies 1 tsp. Slice the onions, ginger and garlic and keep Onions, sliced gms. Garlic, sliced 50 gms. Heat ghee for 1 minute, then add tomato puree, Ginger, sliced 50 gms.
Whole red chili 4 nos. Put the sliced onions, ginger, garlic and cook for 3 Garam Masala 10 gm. Tomato puree ml. Mix chicken in the above ingredients and ml Coriander powder 15 gms. Water ml. Stir well, add salt, garam masala and cook for 7 Ghee gms. Clean, wash and skin the chicken. Cut the chicken into Sliced onion 1 cup pieces.
Poppy seeds 2 tbsps. Soak poppy seeds in 1 cup warm water for 10 minutes.
Coriander seeds 1 tbsp. Grind soaked poppy seeds with deseeded red chilies, Cumin seeds 1 tsp. Heat oil in a pan. Add sliced onions and cook till they Curd yogurt 1 cup are translucent.
Add Ginger Paste and stir for 15 seconds. Garlic cloves 2 no. Add chicken pieces and cook on high flame for 5 Ginger paste 2 tsp.
Make sure not to colour the Green cardamom 3 - 4 chicken. Stir in the ground paste and add 1 cup of water. Add salt Dry red chili whole 2 no.
Simmer for 5 minutes. Oil 3 tbsps. Finish with fresh cream. Slice the onion. Onion 1 no. Aniseed 1 tbsp. Cumin seeds 1 tbsp. Roasted gram dal 4 nos. Dry red Chilies 4 nos. White cardamoms 4 nos.
Black Cardamoms 2 nos. Cloves 4 nos. Coconut 2" piece Almonds 1 no. Soak saffron in spoonful of hot water. Roast all the remaining spices without any fat in a frying-pan and grind together. Heat half the Ghee in a large saucepan and brown the chicken on all sides.
Remove, and pour in the remaining ghee.
Fry onion till brown, add the ground spices and ground coconut. Fry for 5 minutes. Put chicken back into the pan. Cover tightly and cook till liquid dries and chicken is tender. Just before serving add saffron water and garnish with chopped almonds.
Cut chicken into small cubes, wash nicely and Lemon juice 2 tbsp. Red chilly powder kashmiri 1 tsp. Put the chicken on to skewers and cook in Ginger paste 2 tbsp.
Remove and serve hot sprinkled with chaat masala. In a saucepan, add the chickenlegs, onion, Onion halved and unpeeled 1 no. Pour 1 litre of water and bring to Parsley 2 sprigs Thyme 1 sprig Lemon halved 1 no.
Peppercorn 6 nos. Butter gms. Mustard powder 1 tsp. Worcestershire sauce 2 tsp. Remove the chicken legs without any liquid and transfer them to a plate. Let them cool. Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter. Using a knife spread the curried butter on each leg.
Refridge them preferably overnight but for a minimum time of 6 hrs. Remove the chicken legs from the fridge. Place it in pan and fry till golden brown. Cut the chicken pieces, wash, apply salt and keep aside. Garlic, flakes 6 nos. Chop the onions finely and grind all the masala to a fine Cloves 4 nos. Cinnamon 1 piece 3. Heat oil and fry the onions, then add the ground masala Goa red chilies 8 nos.
Onions 4 nos. Then add the chicken pieces and fry for a while until the Ginger 1 piece chicken is well mixed with the masala. Cardamoms 4 nos. Add 6 cups of hot water and let it simmer until the Cumin seeds 1 tsp. Hot water 6 cups 6. Simmer for a few more minutes and serve hot garnished Lemon juice 1 tsp. Grind onions, ginger, garlic to a paste. Onions gms. Curd, beaten gms. Cloves 6 nos. Cardamoms, large 4 nos. Chili powder 1 tsp. Cumin seeds, ground 1 tsp.
Coriander powder 1 tbsp. Coriander leaves, sliced A handful Ghee 4 tbsp. Heat 4 tbsp ghee and fry the paste till golden brown colour. Add the mutton and the whole spices and fry it till it is well browned on all sides. Put the curds, coriander powder, ground cumin seeds, salt and chili powder. Cover tightly and cook over a low fire till the mutton is tender and completely dry.
Than fry for a while till the ghee separates from the masala. Serve immediately sprinkled with coriander leaves and garam masala. Grind together onions, garlic, ginger, Mutton, cut into serving proportions 1 kg. Add the spices, salt, curds and vinegar, Garlic, flakes 5 nos. Put in a heavy bottomed vessel and Bay leaves 4 nos. Add the coconut milk and nuts and fruits Curds 1 cup and 1 cup green peas, and continue Almonds, sliced 2 tbsps.
Dried apricots, sliced 50 gms. Poppy seeds 1 tbsp. Serve with rice. Vinegar 2 tbsps. Eggs, hard boiled 4 nos. Garam masala 1 tbsp. Green Peas 1 cup Cumin, ground 1 tbsp. Coriander seeds, ground 1 tbsp.
Coriander leaves A handful Saffron dissolved in 1 tsp. Wash the liver well and cut it into thin strips. Lemons 2 nos. Squeeze the lemon juice and salt on the liver. Green Chilies 2 nos. Then add chopped green chilies, ginger and black pepper and Ginger, ground 1 tsp. Black pepper 1 tsp. Heat the sesame seed oil and add the chili, ginger and black Sesame seed oil 1 pepper.
Cook the mixture for 30 seconds, remove from the heat and Salt 2 tsps. Allow to cool, cover it and marinate for 3 hours. To cook the liver, transfer it together with the marinade to a frying pan and fry for 15 minutes.
Once the liver is cooked, serve immediately. Cut the liver into small cubes. Onions finely chopped medium size 5 nos. Grind to a paste with a little water the Tomatoes small size 2 nos. Cloves 2 nos. Fry the onions well in the ghee. Cinnamon 2 sticks 4. Stir continuously till the liver is done. Garnish with tomato slices and Ginger Small piece coriander leaves.
Garlic 10 flakes Ghee 2 tbsps. Cut liver into small pieces and marinate in garlic-ginger paste, salt, haldi, chilli powder and masalas for atleast 30 minutes.
Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly. Add ginger garlic paste and saute everything for 2 minutes. Add finely chopped green chillies and marinated liver and cook for 5 minutes. Add lemon juice and garnish with chopped coriander leaves and serve hot with phulkas or parathas.
Dry ginger powder 1 tbsp. Cinnamon 2 no. Cloves 6 - 8 no. Black peppercorn 5 - 8 no. Black cardamom 4 no. Curd yogurt 1 cup Coriander powder 1 tbsp.
Aniseed powder 2 tsp. Asafoetida a pinch Kashmiri red chili powder 1 tbsp. Salt As per taste 1. Clean, wash and cut lamb into medium sized pieces. Heat oil in a thick bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and cardamom. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color. This may take minutes. Sprinkle a little water and repeat cooking of lamb for minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan.
Add red chili powder, coriander powder, aniseed powder, dry ginger powder and salt. Cook covered till lamb is tender. This dish is enjoyed best with steaming hot boiled rice. Wash and cut the meat into 2 inch cubes. Dry red chilies 20 nos. Slice the onions into thin long pieces and also cut the ginger Cloves garlic 20 nos. Heat a teaspoon of ghee on a tava and roast the chilies till Cardamoms 6 nos. Fry the coriander seeds, garlic and ginger Cloves 6 nos. Keep these fried spices aside.
Ginger 4" piece 4. In a large saucepan, heat the remaining ghee and fry the Turmeric powder 1 tsp. Coriander seeds 3 5. Now add the cloves, cardamoms and cinnamon to the ghee tbsp. Cover Sour curd 1 cup and cook till the meat is half cooked.
Ripe lemon juice 1 no. Pour a little water on the lid of the saucepan while cooking Coriander leaves 1 to avoid the meat from sticking to the bottom. Add the curds bunch and remaining spices and mix and cook on low heat till the Ghee 6 tbsp.
If necessary add a cup of warm water. Just before serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves. Keep Coriander chopped 1 cup aside for 1 hour. Juice of a lemon 2. Take oil in a pan. Add cloves, cinnamon, Cumin Seeds 1 tsp. Put onions Green chilli chopped 2 tbsp. Next add in green chillies and chopped Whole Coriander 1 tsp.
Whole Garam Masala 1 tsp. Add the mince and fry it for some time. Once fried, add coriander powder and mix Ginger chopped 1 tbsp. Garam Masala Powder 1 tsp. Garlic chopped 1 tbsp. Ghee 2 tbsp. Add freshly ground pepper powder. Finally put in a generous quantity of coriander, a pinch of salt, Whole Garam Masala and lemon juice. Cook on a low flame. For the koftas, mince the meat with all the Onions 2 nos.
Remove the mixture and shape into balls. Deep fry these balls till golden brown and keep aside. Ginger, finely cut 2" piece 4. For the curry, fry the onions, garlic and Green chilies, finely cut 6 nos. Add the rest of the curry ingredients with Red chili powder 1 tsp. Bring to a boil, add the fried koftas and Salt To Taste Oil for frying. To Taste. Garnish with chopped coriander leaves For the curry Onions 3 nos. Haldi powder 1tsp.
Coriander leaves 2 tsps. Garam masala 1 tsp. Garlic 6 flakes 2. Heat the ghee well in a karahi and fry the Onions chopped 2 nos. Coriander seeds 2 tsps. Add the mutton brain and fry for some Garam masala 1 tsp. Mango powder 1 tsp. Add the curds and cook for 10 minutes. Coriander leaves As required 5. If required you can add half a cup of hot Red chilies 3 nos. Ghee 3 tbsps. Garnish with coriander leaves. Serve hot as a side dish.
Ginger 75 gms. Then add ghee oil and fry for 10 minutes. Green chili A few 3. Mix all dry spices, garam masala red chili Red chili To taste powder, coriander powder and nutmeg in curd Nutmeg A pinch and beat it. Coriander powder 2 tsps. Mix this in the chops and fry for 3 minutes. Pressure cook for minutes. Garnish with coriander leaves and serve hot. Grind ginger, garlic, cumin seeds, papaya and red Ginger 1 inch.
Garlic 6 cloves 2. Mix all the above ingredients to the mutton mince. Marinate the mutton mince in the refrigerator for banana 4 cm. Baste the mutton pieces with oil and again put in Salt 2 tsp. Cook until brown, turning as required. Serve hot with sliced lime and onion rings. Shelled Green peas 1 cup Onions, chopped fine 2 nos. Green chillies 2 nos. Coriander Powder 1 tsp Cumin powder 1 tsp. Clean, wash and drain the mutton mince thoroughly. Wash the peas, drain. Peel and chop the onions and garlic finely.
Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves. Heat oil in a thick bottomed pan and add the chopped onion. Pressure cook with 1 cup water till soft. Blend with an electric handblender. Pass through a sieve, add 1 cup water. Put in a deep vessel, bring to boil. Simmer for minutes, reduce heat. Add salt, pepper, butter, sugar, dill leaves.
Stir take off fire. Add half fresh cream, stir till well blended. Serve hot. Add a swirl of cream in individual serving bowls, after pouring hot soup. Garnish with a teeny bit of dill or mint herb. Courtesy : Saroj Kering Pindi Channa Ingredients 1 cup kabuli chana white chick peas 1 large tomato chopped 1 large onion chopped fine 1 small onion sliced into rings 1 tsp.
Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned. Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil separates. Drain chana, add to pan, stir well. Add tamarind. Cook till fairly dry. In a small pan, heat ghee, add clove-cinnamon powder, chillies.
Allow to pop a bit, add to chana. Stir gently till well mixed. Garnish with chopped coriander and onion rings. Serve hot with naan or other rotis. Courtesy : Saroj Kering Bhindi Pyaz Ingredients gms lady finger 2 onions thinly sliced into rings 2 green chillies finely chopped 1 tbsp. Heat 1 tbsp. Add ladyfinger, stirfry till it is crisp. If overdone it will turn blackish, is underdone it will be sticky. Remove from pan, keep aside till required. Heat remaining oil in same pan, stirfry onions till golden brown.
Keep aside in pan till required. Just before serving, heat onions in pan. Add all other seasoning, stirfry for a few seconds. Add ladyfinger, salt, stir and pour into serving dish.
Serve hot and crisp with loli, rice or parathas. Crush cardamom seeds coarsely, keep aside. Melt ghee in a heavy pan. Add semolina, stir and cook on low flame. Boil 3 cups water, side by side.
Grate peeled apples, just before adding. Semolina should give out an aroma and become light pink in colour. Add half the boiling water and apples to semolina. Take care not to allow water to scald you hand. Big bubbles will form soon as water is pour. Stir using a long handled spatula. When well mixed, gradually add some more water. Mix, and allow water to be absorbed.
Now add sugar, cardamom, saffron, mix. Stir gently and cook till sugar dissolves completely. It is ready once ghee starts separating on sides. Pour into serving dish, garnish with silver foil,apple slices. Sprinkle pistas, almonds, serve hot and soft. Blanche spinach in some boiling water, drain. Run in colander under tap water. Press out all water, to remove excess moisture. Mix together all ingredients for spinach, except cornflour. Put to heat mixture in non-stick pan, on low flame.
Stir and cook till well blended, add cornflour. Cook till mixture is thick like a soft lump. Cool both mixtures. Divide both mixtures into portions each. Make round balls of both, separately. Make a flat pattie of half a ball of potato mixture. Place a spinach ball in centre, press down gently to flatten on pattie.
Make pattie with other half of potato mixture. Place over spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an oval kabab. Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for minutes or till required. Shallow fry in a nonstick flatbottomed pan. Flip sides and fry to a golden on other side. Cut into halves before serving, hot and crisp.
The filling is clearly visible inside. Serve hot with tomato or date sauce. Sieve flour into a large plate. Make a well in the centre.
Boil together ghee, water, sugar, cardamom seeds. Simmer for a minute, or till sugar dissolves completely. Cool to lukewarm. Pour into well of dough. Mix into a semi stiff, pliable dough. Knead for minutes, till dough is smooth. Cover with a moist cloth, keep aside for 30 minutes. Divide dough in 4 parts.
Take one part, make a smooth ball, roll into a thick round. Make small incisions by poking with a fork or knifepoint, all over. Apply a little oil on board, to assist rolling.
Heat a griddle, put roti on it. Dry roast both side till tiny brown spots appear. Reduce flame, drizzle a tsp. Fry till golden spots are formed, pressing with a spatula, to aid cooking.
Repeat for other side. Repeat till roti is crisp and golden. Repeat for remaining dough. Serve hot with any of the lush gravy dishes. Black Pepper Chicken Ingredients 4 baby chicken breast pieces with shallow meat cuts salt to taste black pepper- one table spoon or to taste lemon juice- 4 table spoons yogurt -2 table spoons vinegar- one table spoon ginger and garlic paste- 1 table spoon oil to deep fry Method Mix black pepper, salt, ginger and garlic paste, vinegar,lemon juice and yogurt together till paste is formed Marinate chicken pieces in the paste and keep marinated pieces for 2 hours Deep fry in the cooking oil till golden brown.
In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and stir for 30 seconds. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Remove from the heat and cover to keep warm. Dry Chicken Chilli Ingredients boneless and cut into small pieces. Method Put the meat in a bowl and Pound it carefully to flatten slightly. Add soya sauce and vinegar, mix well. Leave for 20 minutes. Heat oil in a pan. Add crushed garlic, chicken, black pepper and salt.
Fry until it changes colour. Add Ajinomoto top the fired chicken. In a separated frying pan, heat 1-tablespoon oil and stir fry the sliced chillies in it. Add vinegar, Soya sauce and Ajinomoto. Saute until tender but still crisp. Pour on the chicken and mix well.
In a pan heat oil, fry onion till golden brown. Add all masalas. Put some water cook till chicken is tender. Garnish with chopped raw mango pieces. Don't use non stick pan for sour dishes. Sohbat Marwat Dish Ingredients 1 Medium size chicken. Method Heat oil in a large pan.
Add onions, garlic and ginger. Cook until golden brown. Now put chicken and all the spices. Cook it for 5 minutes. Now add chopped tomatoes and cook until tomatoes are tender. Pour 5 cups of water. Cook it for another 10 minutes on medium heat. Please make sure that there is plenty of water left in the salan.
Salan is ready now. Remove chicken pieces from the salan and put them in a plate on the side. Take a large bowl and cut chappaties in small pieces. Now pour all the salan on it. Mix it thoroughly. Put chicken pieces on the top of it.
Heat oil in a large pan. Spicy Chicken Tikka. Ingredients chicken 1. Cut it into 4 parts. Prick it well with a fork or with a sharp knife. Brush them with olive oil and broil over charcoal fire for 8 minutes or more on each side. Serve it with sliced tomatoes, onion rings, lemon on a bed of lettuce. Method Grind all the spices. Cut the chicken in pieces. The same recipe is suitable for mutton.
Chicken Masala Wali Ingredients lbs. Put the paste in with garlic ginger and cruch peppers. Cook it until u can see the oil on top.
Mix it well. When u think the chicken is almost done put the achar ghost masala and mix it well. And higher the heat and mix it until u see the oil on top or when the chicken is done which ever come first. Yoghurt Chicken Ingredients 1 whole chicken 2 med.
Saute the onions until golden brown and then take out and drain oil on paper or napkin. Grind the fried onions with tomatoes and yoghurt well. In the same oil add the chicken along with the garlic and ginger paste.
After the chicken is fried for a while add the grinded paste or mixture to the pan along with the rest of the ingredients and cook on low heat, mixing well.
U can add a little bit of water if needed but better cook chicken in its own water.. Let the tomato soften and let it cook for 5 min. Add washed boneless chicken to it, and let it cook for 10 min with lid. Occasionally see to check that chicken does not stick the pan. After it has become tender keep the pan aside. In another pan add 2 tbs oil and put sliced tomato, onion, capsicum, garam masala powder and salt.
Cook till the vegetables become soft. Then add chicken to it and let it cook for another 2 to 3 min. Mix for a few minutes, meanwhile heat Olive Oil in wok.
When oil is hot, add Onions until golden brown, then add chicken pieces and cook in wok for 10 minutes. Add in the yoghurt mix and continue cooking for 20 minutes until chicken is cooked on all sides, until yoghurt evaporates. Whisk egg white until fluffy and pour directly onto chicken malarky whilst in wok. Fried Chicken With Green Masala Ingredients chicken: 1 eggs : 3 garam masala :2tsp salt: to taste grind coriander : 2tsp green masala ingredients: mint, coriander : half bunch both green chillies:5 ginger garlic paste : 1 tsp Method Clean chicken and make medium pieces.
Mix ginger garlic paste, grind coriander, salt, in green masala mint, coriander and green chillies and grind all of them together and make chutney. Put chicken in a pan, add water that chicken tender and water dried. Beat eggs and add garam masala in eggs. Then add chinese salt, salt, red chillies, black pepper, turmeric powder, butter, oil cook until oil separates. Then add whipped yogurt, green chillies, ketchup, tiny slices of ginger, garam masala, cook on medium heat for 3 mins.
Then garnish with coriander leaves and serve with raita and naan. This recipe is from a restaurant "Usmania" Its a quick recipe to make and it taste really good. You will agree with me after you try. Sabat Masala Chicken Ingredients chicken 1 kilo, yogurt, salt as desired , garlic and ginger paste 1 tsp,cooking oil 3 tbsp.
Method Marinate chicken in yogurt , salt ,garlic ginger paste n rest of Sabat masala. Also add cooking oil. Set in fridge for 2 to 3 hours. Now put in a wok and cover with a lid for awhile till chicken turns tender. Garnish with green chillies n coriander leaves finely chopped.
Dust the prawns with ingredients in right column. Deep fry. If the fish is boneless fish fillets , then cut into 1 inch pieces. Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate for 30 minutes. Meanwhile prepare masala gravy , heat oil in a heavy based pan and stirring frequently, fry the onions to light brown.
Add ginger and garlic and stir fry for minutes or until the mixture is golden brown. Add tablespoons of water to prevent from burning. Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and tablespoons of water to prevent the spices from burning. Stir fry for a minute or two and then add chopped tomatoes. Stirring frequently, fry the mixture for minutes or until tomatoes are reduced to a pulp and oil begin to separate from gravy.
Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low, cover with a tight fitting lid, and cook for minutes or until the fish is tender, stirring occasionally. It may be necessary to add extra water to prevent the fish from sticking to the bottom of the pan. Adjust the seasoning with salt. At the end of the cooking time add coriander leaves and chopped chilies. Carefully transfer to a serving dish and serve with Chapati or boiled rice. Wash the fish thoroughly the inside and outside of the fish.