Tuesday, April 30, 2013

SPICY GREEN LAMB


INGREDIENTS


1-Lamb 1
2-Ginger paste 2 Tbs
3-Garlic paste 2 Tbs
4-Green chilies(small) 8 to 9
5-Coriander(Fine chopped )one bunch
6-Mint leaves(Fine chopped)one bunch
7-Zeera powder 1 tsp
8-Yougart one cup
9-Gram Masala powder 1 tsp
10-Salt as per taste
11-OIL 6 Tbs
12 papaya paste 2 tsp

METHOD

1-Wash the lamp and made long cuts on it.

2 Then apply papaya paste and salt on it and keep it marinate for one hour.

3 Grind ginger, garlic, coriander,mint leaves and green chilies the green paste is ready.

4-Now in one cup yougart add green paste,gram masala and zeera powder apply this mixture on the lamb with hands.

5-Again marinate the lamb for approximately 2 hours.

6-Than take a pan add oil cook the lamb for 30 minutes and put a lid on it.

7-When its done and had a nice brown color take it out and serve with salad or raita.

Saturday, April 27, 2013

JUICY BEEF BURGER


INGRIDENTS

1-500 gm ground beef
2-1/2 cup chopped onion
3-2 clove garlic,finely chopped
4-1 teaspoon paprika
5-1 tsp crushed red chilies
6-4 Cheese slices
7-1 cup ketchup
8-1 tablespoon vinegar
9-1 tablespoon Worcestershire sauce
10-3 tablespoons brown sugar
11- salt to taste
12-4 Burger buns
13-oil 3 to 4 tsp



METHOD

1-Take a pan add oil saute beef,onion,garlic and cooked it till the beef is cooked and had a nice brown colour.

2-Then turn the heat low and add crushed red chilies, paprika,vinegar, worcestershire sauce.

3-Cook it a little than add ketcup brown sugar and salt cook it for approximately 20 minutes.

4-Take burger buns add cheese slices and divide the mixture into two and serve with french fries.

Sunday, April 21, 2013

BEETROT RAITA




INGREDIENTS

1-One medium beetroot grated
2-Yougart 3/4 cup
3-Salt as per taste
4-Grated coconut 3 Tbs
5-Green chilies 3 to 4
6-Oil 1 tsp
7- Mustard seeds 1/2 tsp
8- Coriander leaves 1 tbsp

METHOD

1-Take a bowl mix yougart  add salt ,grated beetroot in it.

2-Grind the coconut and green chilies to a fine paste with a little water.

3-Add this mixture into a yougart.

4-Now take a pan add 1 tsp of oil and pop the mustard seeds.

5-Pour this on the mixture and garnish it with chopped coriander leaves.

6-Enjoy it with Birayani or Parathas.




RAW MANGO AND COCONUT CHUTNEY



INGREDIENTS

1-Raw Mango one
2-Coconut Flakes 1/2 CUP
3-Green chilies 4 to 5
4-Sugar 1/2 tsp
5-Salt to taste
6-Oil 2 tsp
7-Mustard seeds 1 tsp
8-Curry Leaves few



METHOD
 
1-Take a pan and add oil than saute green chilies in it.

2-After that take a blender and blend together chopped mangoes, green chilies, sugar, salt and coconut flakes with little water.

3-Take it out in an another bowl.

4-In a pan heat the oil and add mustard seeds and the curry leaves and immediately pour onto the chutney.

5- Enjoy it with rice or roti.