RECIPES(INDIAN-ORIYA-TYPE)

RECIPES(INDIAN-ORIYA-TYPE)

MEANINGS:-

1.BATTER-FLOUR+WATER/MILK/EGG OR ANY OTHER LIQUID ADDITION THIN ENOUGH TO DROP FROM A SPOON.

2.DOUGH-FLOUR+LIQUID(MILK/WATER) STRONG ENOUGH TO KNEAD OR ROLL.

3.GRATE-CONVERSION OF FOOD TO FINE PARTICLES.

4.MUSLIN-A THIN,PLAIN-WAIVED COTTON CLOTH.

5.PATTY-OVAL/ROUND-SHAPED FLATTENED CAKE OF CHOPPED OR MINCED FOOD.

6.SIFT-SIEVING.

7.POMEGRANATE SEEDS-ANARDANA.

8.BENGAL GRAM DAL-CHANA DAL.

9.CAULIFLOWER-FULGOVI.

10.MINT LEAVES-PUDINEKE PATTE.

11.NUTMEG-JAIPHAL.

12.BLACK GRAM-URAD/BIRI DAL

13.JAGGERY-GUR.

NON-VEG ITEMS

MURG INDRAJIT

BONELESS CHICKEN-1KG

CURD -HALF A CUP

SALT

GINGER PASTE -1TSP

CHILLY POWDER -HALF TSP

GARLIC PASTE DO

CHAT MASALA -1TSP

TOMATO PUREE -20GMS

CORIANDER POWDER-1TSP

CUMIN POWDER -1TSP

SUGAR -HALF TSP

AJINAMOTO -1PINCH

WATER -HALF A CUP

REFINED OIL -4TSP

FRESH CREAM -4TSP

BUTTER -2TSP

ONION -2MEDIUM

MARIANATE CHICKEN WITH CURD,CHILLY POWDER,SALT,GINGER & GARLIC PASTE & CHART MASALA

FOR 15 MINUTES.FRY THE MARIANATED CHICKEN WITH OIL & BUTTER.IN A SEPARATE PAN FRY ONION,GARLIC & GINGER PASTE,TOMATO PUREE.ADD CORIANDER & CUMIN POWDER,CURD,SUGAR,SALT,AJINAMOTO & DRY IT.ADD THE PROCESSED CHICKEN & HALF CUP WATER .BEFORE SERVING SPRINKLE FRESH CREAM ON MURG INDRAJIT.

MURG RUM-PUM

SOAK RAJMA IN WATER FOR AN HOUR & GRIND TO A THICK PASTE.

FRY TWO CHOPPED ONIONS IN APAN WITH REFINED OIL.ADD ONE TSP GINGER PASTE,HALF TSP GINGER PASTE & BOIL WITH A CUP OF WATER.ALSO,ADD TURMERIC POWDER,CHILLY POWDER & SALT & FRY WELL.USE 2TSP RAJMA PASTE & FIVE TSP CURD & DRY CHICKEN ALONGWITH.POUR A CUP OF WATER AGAIN & COOCK TILL DONE.PUT HALF TSP GARAM MASALA POWDER & ONE TSP BUTTER & TRANSFER TO A PLATE.SPRINKLE CHOPPED CORIANDER LEAVES ON IT & SERVE HOT.

INGREDIENTS:-

RAJMA -100GMS

ONIONS -2CHOPPED

REFINED OIL -4TSP

GINGER PASTE -1TSP

GARLIC PASTE -HALF TSP

WATER -2CUPS

TURMERIC POWDER

CHILLY POWDER

SALT

CURD -5TSP

CHICKEN -500GMS

GARAM MASALA POWDER -HALF TSP

BUTTER -1TSP

CORIANDER LEAVES -3TSP CHOPPED

THAIMURG SANSANI

CUT BONELESS CHICKENS INTO FINE LAYERS.

USE OIL IN A PAN & SAUTE CHOPPED ONION ,CHOPPED GINGER & GARLIC,CHILLY POWDER,SALT & CHICKEN WELL.MIX 2TSP THAI CHICKEN MASALA IN A BOWL & FRY WITH CHICKEN.ADD BLACK PEPPER POWDER,AJINAMOTO,SUGAR,7TSP COCOANUT MILK & GO ON FRYING TILL DRY & DONE.

INGREDIENTS

BONELESS CHICKENS -500GMS

OIL -4TSP

GARLIC -1TSP CHOPPED

GINGER DO

CHILLY POWDER -HALF TSP

SALT

THAI CHICKEN MASALA -2TSP

BLACK PEPPER

SUGAR

COCOANUT -1

MUTTON MASTANI

BOIL MUTTON WITH TURMERIC POWDER & SALT.

FRY 1TSP ONION PASTE WITH OIL IN A PAN . ADDONION-GARLIC PASTE,TURMERIC POWDER,KASHMIR CHILLY POWDER.MAKE A PASTE OF ALMOND,POST & ADD TO FRYING.POUR A CUP OF WATER WITH SALT,SUGAR & CURD & THICKEN THE BROTH.ADD CUMIN POWDER ,GREEN CARDAMOMS POWDER,,DALCHINI POWDER & GO ON FRYING FOR 2MINUTES.TRANSFER THE CONTENTS TO A PLATE & PUT ATOP FRESH CREAM & CLOVES POWDER.

INGREDIENTS

MUTTON -1KG

TURMERIC POWDER

SALT

ONION PASTE -1TSP

OIL -4TSP

KASHMIR CHILLY POWDER -1TSP

ALMOND -15GMS

POPPY SEEDS -5GMS

WATER -1CUP

SUGAR -HALF TSP

CURD -2TSP

CUMIN POWDER

GREEN CARDAMOMS -2

DALCHINI

CLOVES -4

FRESH CREAM 4TSP

MUTTON JUGNU

BOIL MUTTON WITH SALT & TURMERIC.BOIL OIL WITH HALF TSP SUGAR.ADD ONION,GARLIC & GINGER PASTE.TRANSFER BOILED MUTTON & FRY WITH CHILLY POWDER.EAT WITH OR WITHOUT GRAVY AS PER YOUR CHOICE.

INGREDIENTS

MUTTON -1KG

SALT

TURMERIC POWDER

SUGAR

ONION -2

GARLIC

GINGER

CHILLY POWDER

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