Delicious Recipes

  Indian Green Peas Keema Matar Recipe: About Healthy Green Peas Keema Matar : A classic North Indian non-meat recipe with mint (lamb) and fresh green peas, Keema Matar , is a popular dish among us and among friends. This is a very popular dish for food. Mincemeat (lamb) works better than you can use chicken or beef in its place. I always make curry at aka keema. I froze a kilo of green peas that I bought last month towards the end of the winter season because I like to add them to most korma dishes or prepare Paratha or Keema Matar peas, both of which Favorites with us. Mint and green peas are a good combination and, in the slow cooker with aromatic spices like cinnamon, cloves and cardamom, the curry is delicious. A simple and simple recipe and a quick dish to prepare, provided you use a pressure cooker. It can be slowly cooked on top of the stove too, which is much tastier compared to the pressure cooker method. Potatoes can also be added with fresh green peas. I u

Famous Telangana Chepala Pulusu Recipe: How to make Fish Curry in Telangana Style : First take an onion , roast it on stove as shown. cut this onion in to small pieces. heat a pan and add 1/2 tea spoon cumin seeds, 1/4 tea spoon fenugreek seeds, 2tea spoons coriander seeds, one and a half tea spoon poppy seeds. Fry them without oil. Add 2 tea spoons coconut powder and mix. Grind this mixture with the previously roasted onion pieces. Add 3 table spoons of oil in a pan and heat it. Add half tea spoon cumin seeds, onion pieces and fry. Add 1 tea spoon ginger garlic paste, 1/4 tea spoon tuemeric powder and mix well. Add the grinded mixture and mix well. Add 4 tea spoons chilli powder, 3 tea spoons salt and mix well. Add tamarind water. Add 1/4 tea spoon garam masala powder to the boiling water. Stir and add fish pieces. Let the fish pieces boil for 10 to 15 minutes. Add coriander leaves and close the lid. Boil till the required consistance of the curry is obtained. Serve

Tandoori Chicken Ingredients for Tandoori Chicken Recipe Whole Chicken whole  1 Kashmiri red chilli powder  2 teaspoons Lemon juice  3 tablespoons Salt  to taste Yogurt  1 cup Ginger paste  2 tablespoons Garlic paste  2 tablespoons Garam masala powder  1/2 teaspoon Olive oil to baste  2 tablespoons Chaat masala  1/2 teaspoon Method Step 1 Make incisions with a sharp knife on the chicken breast, legs and thighs. Step 2 Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. Step 3 For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Step 4 Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil. Step 5 Rub this mixture over the chicken and marinate for three to