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        Indian Kitchen: 25 True And Tried Recipes  Table Of Content  INTRODUCTION texttext         CHAPTER 1 – VEGETARIAN RECIPES Healthy Bengali Mung Dal   Cooking time                      : 30 minPortion                                 : 2Ingredients·     ½ cup split mung beans·     1 ½ cup water·     ½ tsp sugar·     Salt to tasteFor tempering·     1 tbsp ghee·     1 bay leaf·     1 tsp cumin·     2 cardamom·     2 cloves·     1 inch cinnamon·     2 dried red chilies·     ½ tsp turmericDirectionØIn a pan dry roast mung beans over mediumheat for about 3 -4 min until fragrant. Make sure to stir continuously to prevent the beans from burning.

Washroasted beans under running water. Transfer beans into a saucepan and pourwater. Cook until beans turn softØFor tempering add ghee in a pan and add allthe tempering ingredients except turmeric.

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Sauté tempering spices for about 30seconds. Now add turmeric and sauté for 15 seconds. Switch of heat and pourtempering into the saucepan containing cooked mung beansØAdd salt, sugar and bring mung dal to a boil.Simmer for about 2 more minutes and switch of heatJeera Rice – CuminBasmati Rice   Cooking time                      : 30 minPortion                                 : 2Ingredients·     1 cup basmati rice·     1/3 tsp sugar·     1 ½ cup water·     Salt to tasteFortempering·     1 tbsp ghee·     1 tsp cumin seeds·     1 bay leafDirectionØWash rice with water for 2 to 3 times by gentlyrubbing the grains between your fingers. Drain water from the washed rice. Pourfresh water until it covers the rice, cover with a lid and allow soaking for 10min.

Now drain water from soaked rice and allow 20 min standing time with lidonØTo make jeera rice add ghee in a saucepanover medium heat. Now add the tempering ingredients to sauté for about 30seconds until aromatic taking care not to burn the spicesØNow add rice along with sugar and keepsautéing for 1 -2 min until the grains start to separate and turn glazyØPour water, stir in salt and bring to a boil.Cover saucepan with lid and cook over low to medium heat until all water isabsorbed, rice turns fluffy and is cooked  Mixed Vegetable Curry  Cooking time                      :  20 minPortion                                 :  2Ingredients·     3 bell peppers, sliced·     1 cup long beans, chopped·     1 carrot, sliced·     1 medium eggplant, sliced·     Salt to tasteFor tempering·     2 tbsp oil·     1 bay leaf·     1 tsp cuminFor currypaste·     2 medium tomatoes·     1 inch ginger·     ½ tsp turmeric·     1 red chili·     4 peppercorns·     1 tsp cumin powder·     ¼ tsp garam masala powderDirectionØ Heat oilin a skillet to sauté the tempering ingredients. Now add all the vegetables andsauté them over high heat for few minutesØ Add in thecurry paste and cook over medium heat for about 4 min until oil starts leavingfrom the curry pasteØ Pour ½ to1 cup water to the desired consistency. Season with salt and bring everythingto a boilØ Simmer andcook until vegetables turn tenderMushroom Capsicum Masala  Cooking time                      :  10 minPortion                                 :  2Ingredients·     2 tbsp oil·     2 medium onions, quartered·     1 cup mushrooms, halved·     1 tbsp ginger garlic paste·     3 ripe tomatoes, finely chopped·     1 cup bell peppers, cubed·     Salt to taste·     2 tbsp yogurt, whisked·     ¼ cup cilantro, for garnishingDry spices·     ½ tsp turmeric·     ½ tsp cumin powder·     1/2 tsp coriander powder·     ¼ tsp garam masala powderDirectionØ Heat oilin a skillet. Toss in onions and mushrooms to sauté them over high heat forabout a minute stirring in betweenØ Now addginger garlic paste along with dry spices and sauté for a minute before addingin tomatoes.

Season with salt and cook over low heat until tomatoes soften andcoat the mushroomsØ Toss inbell pepper and sauté them over medium heat until they are cooked yet crunchyØ Stir inyogurt and cook for a minute or two. Garnish with chopped cilantro Title  Cooking time                      :  minPortion                                 : 2Ingredients·     Ing 1·     Ing 2DirectionØ Text Title  Cooking time                      :  minPortion                                 : 2Ingredients·     Ing 1·     Ing 2DirectionØ Text Title  Cooking time                      :  minPortion                                 : 2Ingredients·     Ing 1·     Ing 2DirectionØ Text     CHAPTER 2 – NON-VEGETARIAN RECIPES      Fish Recipes  CHAPTER 3 – DRINKS AND DESSERT RECIPES                         Indian Kitchen: 25 True And Tried Recipes  Table Of Content  INTRODUCTION texttext         CHAPTER 1 – VEGETARIAN RECIPES Healthy Bengali Mung Dal   Cooking time                      : 30 minPortion                                 : 2Ingredients·     ½ cup split mung beans·     1 ½ cup water·     ½ tsp sugar·     Salt to tasteFor tempering·     1 tbsp ghee·     1 bay leaf·     1 tsp cumin·     2 cardamom·     2 cloves·     1 inch cinnamon·     2 dried red chilies·     ½ tsp turmericDirectionØIn a pan dry roast mung beans over mediumheat for about 3 -4 min until fragrant. Make sure to stir continuously to prevent the beans from burning. Washroasted beans under running water. Transfer beans into a saucepan and pourwater. Cook until beans turn softØFor tempering add ghee in a pan and add allthe tempering ingredients except turmeric. Sauté tempering spices for about 30seconds. Now add turmeric and sauté for 15 seconds.

Switch of heat and pourtempering into the saucepan containing cooked mung beansØAdd salt, sugar and bring mung dal to a boil.Simmer for about 2 more minutes and switch of heatJeera Rice – CuminBasmati Rice   Cooking time                      : 30 minPortion                                 : 2Ingredients·     1 cup basmati rice·     1/3 tsp sugar·     1 ½ cup water·     Salt to tasteFortempering·     1 tbsp ghee·     1 tsp cumin seeds·     1 bay leafDirectionØWash rice with water for 2 to 3 times by gentlyrubbing the grains between your fingers. Drain water from the washed rice. Pourfresh water until it covers the rice, cover with a lid and allow soaking for 10min. Now drain water from soaked rice and allow 20 min standing time with lidonØTo make jeera rice add ghee in a saucepanover medium heat.

Now add the tempering ingredients to sauté for about 30seconds until aromatic taking care not to burn the spicesØNow add rice along with sugar and keepsautéing for 1 -2 min until the grains start to separate and turn glazyØPour water, stir in salt and bring to a boil.Cover saucepan with lid and cook over low to medium heat until all water isabsorbed, rice turns fluffy and is cooked  Mixed Vegetable Curry  Cooking time                      :  20 minPortion                                 :  2Ingredients·     3 bell peppers, sliced·     1 cup long beans, chopped·     1 carrot, sliced·     1 medium eggplant, sliced·     Salt to tasteFor tempering·     2 tbsp oil·     1 bay leaf·     1 tsp cuminFor currypaste·     2 medium tomatoes·     1 inch ginger·     ½ tsp turmeric·     1 red chili·     4 peppercorns·     1 tsp cumin powder·     ¼ tsp garam masala powderDirectionØ Heat oilin a skillet to sauté the tempering ingredients. Now add all the vegetables andsauté them over high heat for few minutesØ Add in thecurry paste and cook over medium heat for about 4 min until oil starts leavingfrom the curry pasteØ Pour ½ to1 cup water to the desired consistency.

Season with salt and bring everythingto a boilØ Simmer andcook until vegetables turn tenderMushroom Capsicum Masala  Cooking time                      :  10 minPortion                                 :  2Ingredients·     2 tbsp oil·     2 medium onions, quartered·     1 cup mushrooms, halved·     1 tbsp ginger garlic paste·     3 ripe tomatoes, finely chopped·     1 cup bell peppers, cubed·     Salt to taste·     2 tbsp yogurt, whisked·     ¼ cup cilantro, for garnishingDry spices·     ½ tsp turmeric·     ½ tsp cumin powder·     1/2 tsp coriander powder·     ¼ tsp garam masala powderDirectionØ Heat oilin a skillet. Toss in onions and mushrooms to sauté them over high heat forabout a minute stirring in betweenØ Now addginger garlic paste along with dry spices and sauté for a minute before addingin tomatoes. Season with salt and cook over low heat until tomatoes soften andcoat the mushroomsØ Toss inbell pepper and sauté them over medium heat until they are cooked yet crunchyØ Stir inyogurt and cook for a minute or two. Garnish with chopped cilantro Title  Cooking time                      :  minPortion                                 : 2Ingredients·     Ing 1·     Ing 2DirectionØ Text Title  Cooking time                      :  minPortion                                 : 2Ingredients·     Ing 1·     Ing 2DirectionØ Text Title  Cooking time                      :  minPortion                                 : 2Ingredients·     Ing 1·     Ing 2DirectionØ Text     CHAPTER 2 – NON-VEGETARIAN RECIPES      Fish Recipes  CHAPTER 3 – DRINKS AND DESSERT RECIPES                 CONCLUSION text CONCLUSION text 

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