Blogs


  • CHICKEN NUGGETS

    Posted November 4, 2015 by Salam AZ

    1 pound of Boneless Chicken Tenders1/3 cup of All-Purpose Flour (Maida)¼ tsp. Baking Soda¼ tsp. Salt1 ½ tsp. Vinegar (Sirka)1/3 cup WaterCooking Oil (for deep frying) Directions: Cut chicken into nugget-size pieces, about 1 x ½ inch.Put oil in deep fryer or put about 2 ...

  • CHICKEN PATTIES

    Posted November 4, 2015 by Salam AZ

      250 grams of Chicken (boneless)2 large Potatoes (boiled, skinned, and mashed)1 Egg (beaten)2 Green Chillies (Hari Mirch) or Red Chillies (Lal Mirch) (finely chopped)2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (finely chopped)Bread Crumbs (Double Roti Choora) (for rolling patties)...

  • CHCIK PEA SALAD

    Posted November 4, 2015 by Salam AZ

      2 (15 ounce) cans of Chick Peas (Garbanzo Beans) (Kabuli Chana)1 large Potato2 tbsp of Fresh Coriander/Cilantro Leaves (Hara Dhania)1 Green Chilli (Hari Mirch)2 tbsp. of Chaat Masala (or to taste)3 tbsp of Imli Chutney (or to taste)¼ of a medium sized Onion (diced)1 medium TomatoeSa...

  • COTTAGE CHEESE TRIANGLES

    Posted November 4, 2015 by Salam AZ

      1 cup of Cottage CheeseA bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)4 Green Chillies (Hari Mirch) (finely chopped)1 medium Onion (finely chopped)10 Almonds (Baadaam) (coursely ground)10 Black Peppers (coursely ground)Salt (to taste)14 Samosa Wrappers2 cups of Co...

  • LENTILS DUMPLINGS IN YOGURT

    Posted November 4, 2015 by Salam AZ

        2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)A pinch of Baking Soda½ tsp. SaltA pinch of Asafoetida (Heeng)1 tsp. of Red Chilli Powder (Pisi Lal Mirch)½ tsp. Cumin Powder (Pisa Zeera)Plain YogurtCooking Oil (for deep frying)Chaat Masala (for garn...

  • DAHI SEV BATATA PURI

    Posted November 4, 2015 by Salam AZ

      Hari Chutney (to taste)Imli Chutney (to taste)1 cup Moong Lentils (Moong Dal) (boiled & drained)1 Potato (boiled & peeled)1 medium Onion (finely chopped)A can of Chick Peas (Garbanzo Beans) (Safaid Chana) (ready boiled) or you may cook raw chick peas until well done.A bunch of Fresh Corian...

  • EGG TIKKA

    Posted November 4, 2015 by Salam AZ

      8 Hard-Boiled Eggs4 medium Potatoes (pre-boiled & mashed well)1 cup of Bread Crumbs2 tsp. Black Pepper (Kaali Mirch)Fresh Cilantro (Hara Dhania) (chopped)2 Egg WhitesSalt (to taste)Chaat Masala (to taste - optional)Cooking Oil (as needed - for frying) Directions: Cut the boiled eggs leng...

  • DOUSA SOUR PANCAKES

    Posted November 4, 2015 by Salam AZ

      1 ½ cups Rice Flour1 cup Black Gram Flour (Urad Dal Flour)½ tsp. Salt¼ tsp. Fenugreek (Methi)2 ¼ cups Warm Water (or enough to make a semi-thin paste.)Clarified Butter (Ghee) or Cooking Oil Directions: Mix all ingredients (except the clarified butter or cookin...

  • GOL GAPPAY PANI PURI

    Posted November 4, 2015 by Salam AZ

      1 cup All-Purpose Flour (Maida)½ cup Semolina (Sooji)Cooking Oil (as needed - for deep frying)Red Chilli Powder (Pisi Lal Mirch) (to taste)A few strands of Fresh Mint Leaves (Podina)1 tsp. Cumin (Zeera)Salt (to taste)A pinch of Black Salt (Kaala Namak)2 glasses of Water3 Green Chill...

  • IDLI STEAMED RICE CAKES

    Posted November 4, 2015 by Salam AZ

      3 cups of Rice (pre-cooked and drained)1 cup of Urad Lentils (Urad Dal)1 to 1 ½ tsp. of Salt Directions: Rinse rice and lentils and soak in water for about 2 to 3 hours.Grind mixture in a blender, adding enough water to make a paste. Add salt and set aside to get sour for 12 hours...