Indian Recipes

Ingredients: 2 cup chickpeas, 1 bay-leaf, 1 black cardamom, 1 Sinnamon stick, 2 tbsp oil, 1tsp garam masala, ½ tsp asafoetida, 4 crushed tomatoes, ½ tsp chat masala, ½ tsp red chilli powder, ½ tsp dry mango powder, 2 tea bags, ¼ sliced onion, 2 to 3 tsp chole masala and 2 to 3 sliced green chilies . Recipes: Sog chickpeas into water for overnight or at least 5 hrs. Take chickpeas in pressure cooker on high heat and also add bay leaf, cinnamon stick, black cardamom and tea bags. Boil it for 2 whistles with water in which it was sogged in. (be careful while using the pressure cooker and go through the instructions given in the user manual) Now leave the chickpeas for 30 minutes to get cooked. After 30 minutes open the pressure cooker, remove the tea bags and separate the chickpeas from the water but do not through the water. Heat the oil in fry pan and add asafoetida and tomatoes and cook it for 3-4 minutes until the oil can be seen separated from the tomatoes. When the tomatoes ar...

Jalfrezi was created in the time of Mughals in India. Jalfrezi has little thick curry. Jalfrezi also can be made with meat. In Mughal time they used to make this dish for spicy taste. Ingredients: 2 tsp salt, ¼ tsp turmeric powder, 1 tsp garam masala, 1tsp ginger and 1 tbsp of garlic (chopped), 1 onion chopped big size, 3-4 cups of cauliflower cut in to medium size, 1 cup of carrots round cut in small size, 1tbsp oil, 3-4 green chillies cut in to long pieces 4 tbsp of tomato puree, 2 tbsp whole coriander seeds, 1 green pepper cut in to small pieces, ½ cup frozen peas, 1 small tomato deseeded, 5 cups water, ice cold water, 1tsp lemon juice. Recipe: First boil 5 cups of water and let it to be rapidly boiled. Now add 1 tsp salt and ¼ tsp turmeric powder. Add cauliflower and carrots to boil for 3-4 minutes. After 3-4 minute drain the vegetables in to ice cold water so that they may not become too much soft and keep them in a separate bowl. Make sure vegetables should be little bit...