KASHMIRI DUM ALOO PREPARATION Peel small potatoes and prick them with a fork. If small potatoes are not available, then chop large potatoes into big chunks and Prick them. Soak them in salted water for 15 minutes. Heat oil in a kadai for deep Frying. Drain potatoes, wipe them clean and deep-fry them over medium …
KOLHAPURI EGG CURRY PREPARATION Heat 2 tbsps. oil in a nonstick pan. Slice ginger, crush garlic and sliceonions. Add cloves, peppercorns and onions to the oil. Add ginger andgarlic and roughly chop tomato. Add red chillies to the pan along withturmeric powder, poppy seeds, coconut and saute. Add tomato andcontinue to saute tillfragrant. Cool and …
VEGETABLE MOMOS PREPARATION Chop capsicum, cabbage, carrot and onion ?nely. Heat the wok with oil and saute with garlic and ginger. Add onion in the wok, fry it till translucent in color. Then add carrot and capsicum, cook on high ?ame for few seconds. Add cabbage, salt, red chilli sauce, pepper powder and BHARAT MOMO …
KADAI MUSHROOM PREPARATION Cut mushrooms into slices. Cut capsicum into cubes. Finely chop onions and tomatoes. Grind ginger, garlic and green chilies. Heat ghee in a pan and fry onions in it until it turns pink. Then fry ginger paste for a minute. Now put tomatoes and fry until ghee separates. Put salt, red chillI …
about us 2 Onions 1 Tomato ( Finely Chopped) 1 Cup Desi coated Coconut (Grated) 2 Bayleaf 2 Cinnamon 8 Black Pepper 1 Cloves 3 Green Cardamom 1 tbsp Shahi Jeera 15 Garlic Cloves (Chopped) 1-inch Ginger 3 Green Chillies 6-7 Strands of Coriander Leaves 7-8 Mint Leaves 1/2 Kg Mutton (Medium Sized) 2 Potatoes …
