Tag archive for "Saucepan"
Ingredients:
1 Liter Milk
2 tbsp Rice
½ cup sugar
1 tbsp Green Cardamom power
4 tbsp Dried Coconut grated
2-4 pieces Walnut
Method:
1) Boil the milk in a large saucepan.
2) Add rice to the milk.
3) Add green cardamom powder; keep stirring time to time until the rice is cooked.
4) Add sugar and stir constantly.
5) Let the mixture thicken as per your choice.
6) Garnish with grated coconut and walnuts.
7) Serve hot or refrigerated.
Ingredients:
1 small cabbage
3 medium potatoes
1Egg
2 tbsp coriander leaves chopped
1 large tomato
4green chillies chopped
½ tsp pepper
Salt to taste
1 large onion chopped
2 tsp Cream
1 cup butter
2 tbsp plain flour
2 tbsp gram flour
For Gravy:
1 large onion
2 large tomatoes chopped
2 tbsp coriander leaves chopped
2 cups water
2 tbsp oil
Method:
1) Grate cabbage into shreds and boil
2) After boiling squeeze the juice and keep aside
3) Boil the potatoes, peel and mash
4) Mix potato, cabbage, cream, coriander leaves, green chillies and onions
5) Blend both the flours in a little water
6) Make the above mixture into small balls, dip them into the flour mixture and fry.
7) For the gravy, make onion into paste, in a saucepan put oil, once the oil is heated pour the onion paste and fry for 5 minutes on medium heat
8) Then put in the chopped green chillies and tomatoes, fry for 3 minutes then pour the water and let it thicken a little
9) Once the gravy is ready, put the fried cabbage balls into it, garnish with a little coriander leaves and serve hot.
Ingredients: 1
Chicken-1kg boneless, boiled and shredded into ½ inch pieces, Ginger-20gms sliced, Garlic-1 pod, Coriander seeds dry-1 tsp, Cumin seeds dry-1 tsp, Red chillies dry-3 full, Bay leaf- 1 full, Onion sliced- 1 large, Water-4 cups.
Ingredients: 2
Rice-1 kg, Oil ½ cup tbsp, Ghee ½ cup, Garam masala powder( cinnamon, cardamom, black peppercorn, clove, black cardamom grinded to powder), Ginger 20gms-cut into ½ inch strips, Garlic-1 pod peeled, Onion-1 large sliced, Salt to taste, Coriander leaves for garnishing.
Method:
Boil all ingredients of no: 1 along with the chicken, once ready take out the chicken pieces from the water, shred and keep aside. Strain the boiled water through a strainer and keep the spiced water aside.
In a medium sized wok(karahi) put oil and fry the sliced onions until reddish brown, take out and keep aside. Also fry the ginger and garlic separately and keep aside. Lastly fry the shredded chicken and keep aside.
Now take a deep saucepan and put ghee in it, once hot put the rice and fry for 2 minutes, then out the chicken juice from ingredient 1 into the rice and boil until rice is half-cooked. Put garam masala powder, salt and all the fried ingredients kept aside from no: 2 into the rice except the fried onions. Once the rice is fully cooked garnish by sprinkling fried brown onions and coriander leaves. Serve hot.
© 2013 Authentic Nepali Food-The Himalayan dishes of Nepali cuisine.