Ask Your Recipe ! - Page 3

This content was originally posted by: Belle1989

What veg recipes do you need?

 

anything, which a diabetic can have,belle 1989, dads a diabetic, so i wanted something which i can prepare for dad😊

Ok, let me find something for you Jassi.

can any tell ke how to make restaurant style malai kofta and dum aloo.
it will be great if anybody can tell me the recepie
thanks

Ingredients
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai(You can substitute this with
baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas

For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

Method
Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the
kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn soggy.

***************************

Malai Kofta

 

Boiled potatoes        2 no
Paneer            100 gms
Chopped green chilli    1 tbsp
Cornflour        1/4 cup
Oil for deep frying
Salt            To taste

Gravy:

Onion paste        1 cup
Garlic paste        1 tbsp
Ginger paste        1 tbsp
Mawa/Milk powder    1/2 cup
Fresh cream        1/4 cup (optional)
Turmeric powder        1 tsp
Coriander powder    1 tbsp
Garam masala powder    1 tsp
Tomato puree        1/2 cup
Red chilli powder    1 tsp
Oil            2 tbsp
Salt            To taste

Grate boiled potatoes and paneer. Add chopped green chillies, cornflour and
salt. Mix well.
Divide the above mixture into 14-16 equal sized balls. Deep fry in hot oil until slightly
coloured. Keep aside. Now koftas are ready.
Heat oil in a pan. Add onion paste and cook for 8 minutes.
Add ginger-garlic paste, coriander powder, turmeric and salt. Cook
for a minute. Add tomato puree and chilli powder and cook on a medium flame
for 8-10 minutes. Add garam masala powder.
Dissolve mawa/milk powder in 1 1/2 cup of water and add to the gravy. Bring
it to a boil and simmer for five minutes on a slow flame. Add the cream.

1. Put the koftas in a serving dish and pour hot gravy on top.
   

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Kashmiri Dum Aloo

Serves  4

Preperation Time  30 Minutes

Contents
Potato

Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
tspn of roasted cumin powder
tspn of garam masala powder

Recipe
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies.

Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.

Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil.

Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.

Serve hot, garnished with freshly roasted cumin powder and garam masala powder.

Chef's Tip: The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be a small size but should not be very small.
 ********************************dum allo Ingredients: Potato (small & round) - 1/2 kg. 
Oil - for frying 
Salt - to taste 
Onion Paste - 125 gms. 
Ginger Paste - 30 gms. 
Curd - 50 gms. 
Red Chili Powder - 1 1/2 tsp. 
Clove - 6 Nos. 
Cinnamon - 2 sticks 
Cardamom - 5 Nos. 
Cumin Seed - 1 tsp. 
Turmeric Powder - 1 1/2 tsp. 
Garam Masala Powder - 1/2 tsp 
Sugar - 1/2 tsp. 
Lemon Juice - 1 lemon 
Green Chili - 5 Nos. 
Fresh Coriander Leaves - 25 gms.

Direction 

Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides. Add the ginger paste and stir for another 2 minutes. Add red chili powder and turmeric powder. Bhunno (simmer). Broil cumin seeds in a dry pan and grind them to a powder. Add sugar and broiled cumin powder and stir for 2 minutes. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. Add garam masala powder and close the lid. Take off the fire. Serve hot garnished with slit green chilies and chopped coriander leaves

This content was originally posted by: ashish_ampl

hai
what is dhokla and how to cook
please tell me
thanks

Dhokla

Thit is ^^^^  

Servings 10-12

Print recipe      Submit your recipe!

Ingredients

Amount	Ingredients
1 cup	Gram Flour
1 tbsp	Lemon Juice
1 tsp	Sugar
1/2 tsp	Soda/Fruit Salt
1 tbsp	Yogurt
1/2 tsp	Ginger Paste
1/2 tsp	Turmeric Powder
1/2 tsp	Sesame Seeds
1/2 tsp	Mustard Seeds
1 tbsp	Coconut Powder
2 tbsp	Chopped Coriander
1 tbsp	Curry Leaves
2	Chopped Green Chilli
2 tbsp	Salt
3 tbsp	Vegetable Oil

Preparation

Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste. Add soda or fruit salt and stir it well. Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes. Once the dhokla is done, cut it into square or diamond shape pieces. Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat. Pour this over the steamed dhokla.
• Garnish with chopped green coriander leaves and coconut powder.

Condiments

Serve with tamarind or mint chutney

***********************

Dhokla

Serves  4

Preperation Time  30 Minutes

Contents
Rice

Ingredients
1 cup of rice
cup of black gram skinless (urad dal)
cup of yogurt
1 cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
tspn of soda bi-carbonate (baking soda)
1 tblspn of lemon juice
2 tblspns of oil
2 tblspns of coriander leaves

Recipe
Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder.

Put the powder in a bowl. Add yogurt which should be a little sour and to this add warm water. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.

Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.

Pour half of the batter in another vessel. In a small bowl, add one-fourth tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.

Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.

Sprinkle some finely chopped coriander leaves and serve hot with green chutney.

Chef's Tip: You can also put crushed peppercorn or red chilli powder over the dhokla. It is best enjoyed with ghee if desired

**********************

Dhokla

For jassi :

hello jassi..you asked some
diabetic recipe...
I dont know idian or something else...
Soo here some site ..
i hope that helps ::

 

http://www.diabetic-recipes.com/recipes.htm

http://diabeticgourmet.com/recipes/

https://www.vedamsbooks.com/no28576.htm

*****

Recipe :

TITLE:	Simple one cup chai
FROM:	Shyamala Parameswaran
DATE:	9/28/92
EMAIL:

I put a mug/cup of water to boil. Add a 3/4 inch piece of ginger, crushed with a mallet to it and let the water boil a couple of minutes (to get the ginger essence in), then pour over tea-leaves (amt. depends on what tea leaves are used - I use Darjeeling and throw in one and a half heaped tsp) and let steep two mins. or until leaves are settled at the bottom of the pot. Pour into mug add milk, sugar and enjoy!

  ***************

I cant find recipe of diabetic..
Srry..
hope the site help..

 

thanks ,miss netherlands, i will surely check out the sites,
it was indeed a great help 😊

cn ne1 tel me hw to make cake-ne type remembering dat i hav a grill oven nt a convection 1.pls hlp .regards

This content was originally posted by: jassisuri

thanks ,miss netherlands, i will surely check out the sites,
it was indeed a great help 😊

Your Welcomr januuu

cn ne1 tel me hw to make cake-ne type remembering dat i hav a grill oven nt a convection 1.pls hlp .regards
pls hlp
CAKE reciepe needed for grill oven