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3 Tins Chick Peas.
1 Tin Bake Beans.
3 Tomatoes Liquidised.
Curry Leaves, 2/3 whole green chillies slit.
Braize onion in oil with green chillies and curry leaves till brown adding liquidised tomatoes with fine red chillies, arad, dhana jeeroo, salt to tasten å little sugar and black vinegar allow to cook å little then throw in ur tins of chana n beans allow to cook till cravy is thick garnnish with dhania :p Serve with Pur and Amli Sauce!!! Enjoy
2 cups vinegar
2 cups sugar
1 cup water
2 ½ tablespoons maizena
1 ½ cups vinegar
5-6 pineapples cut in pieces
3 tablespoons methi masala
1 tsp whole jeero
1 tsp mustard seeds
½ cup oil
cut green chillies
• Boil the first 3 ingredients together
• The add maizena and vinegar and cook until thick
• Add methi masala to pineapples and mix well
• Add syrup to pineapples and mix
• Fry vagaar and pour over pineapples and mix well together
Olive,cold meat n mozarella bread.
Take 2 cups of flour,little olive oil,1 tsp salt n 11/2tsp yeast.mix together n bind wid lukewarm water to form a dough n leave to rise for an hour.cut risen dough into 4 pieces n roll out to fit size of round greased cake tin.so now u have 4 round chapattis!put one round into greased cake tin n layer ontop slices of mozarella cheese(or even haloumi cheese).cover wid the second round n layer ontop slices of cold meat(I got mine from superior,chilli loaf)cover wid third round n layer ontop chopped coriander n mint n sliced olives.lastly cover wid the fourth round n push down nicely n drizzle wid olive oil n sesame seeds.leave to rise in a warm place for an hour n bake @180 for about 30 mins.slice n serve!rishma amin
Ten eggs beat an keep aside
1 cup chiicken filletcooked cut into bite size
One cup veinnas cooked an cut
One cup green pepper chopped
One cup corn cooked
One cup cheese grated
One cup potatos boiled an cubed
One cup steak cooked an cubed
Nandos lemon an herb sauce
Steers mustard sauce
In a large frying pan add eggs
After a minute add αℓℓ other ingredients on top of omellet lower heat let it cook add cheese last take of stove drizzle with sauces serve with toast cut toast to triangles enjoy..
2 1/2Cups grated Carrots
1 Cup Laapsi
Handful Crushed Vermicilli
2 Cups Milk
1 Cup Coconut
1 1/4 Cup Sugar (to taste)
Method: Braise carrots in Ghee,till soft(about 15mins) Keep aside.Then braise laapsi n hew in ghee until light brown.Then add carrots to laapsi and 1Cup water and let cook on low.Once water has burnt out add milk,coconut,pinch elachie and sugar(please note we put milk,coconut,elachi n coconut tog in a bowl and beat it then we add it) once all water out chk if its set..add a little ghee if necessary. Decorate with badaam/pista/nurial/dates or as desired!! Enjoy!:)
No measurents.. Make as much as u like.. Cut pur into small blocks fry sprinkle with salt and vinegar spice, keep aside. Roast crushed walnuts, cashews and almonds( for a big conatainer of pur, use 3/4 cup of cashew walnut and almond) in a lil oil make a vegaar with mustard seeds bout 2 tsp and curry leaves.. Toss everything together, sprinkle more salt and vinegar spice, sugar, and red chillie powder!:)
2 cups milk
¾ cup semolina
4 tbsp klim(make a paste with milk)
2 tbsp almonds
1 cup sugar
1 tbsp fresh cream
Beat together the egg, milk, sugar, elachi essence & cream. Melt the butter in a heavy based pot, add in the milk mixture & simmer till it thickens slightly, add in the almonds, semolina & klim & mix with a wooden spoon on low heat for ± 10 minutes. Steam on low with the lid closed for another 10 minutes or alternatively put it in an oven-proof pot & steam it in the oven for ± 15-20 minutes on 180°C
3 large red onions or any other sweet onions
1/2 cup flour
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking powder
1 egg, well beaten
1/2 cup milk
cooking oil for deep frying
Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl,
Soak in milk for 4-5 hours
combine flour, seasonings, and baking powder. In a measuring cup, whisk together egg and milk(same milk you soaked onions in). Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then put into hot oil. Fry until golden brown, turning to brown both sides. Remove to paper towels to drain thoroughly. Sprinkle with a little salt before serving….