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Ingredients: 300 gms Refined flour 200 gms Wheat flour Cumin seeds – ½ tsp Ajwain / carom seeds – ½ tsp Baking pwd – ¼ tsp Ghee – 1 tsp Oil – 2 tsp Salt to taste Chef of the day: (V.Aditi BCT&CA 5th sem ) For Stuffing: Onions sliced – ½ … Continue reading PYAZ KA SAMOSA
INGREDIENTS URAD DAL ( SPLIT) 500 gms RICE 250 gms ONIONS 120 gms GREEN CHILLIES 30 gms GINGER … Continue reading PUNNUGULU
Ingredients 1 whole chicken skin on. For Paste 250 gms Red onions 8 cloves garlic 25 gms chest nuts 7 gms black pepper powder 10 gms coriander powder salt or to taste 30 ml vegetable oil 5 pieces candle nuts (or macadamia nuts) Whole spices 7 gms ginger (peeled, crushed) 2 stalks lemongrass 25 gms galangal 2 pieces kafir limes leaves 2 pieces bay leaves Coconut milk mixture 200 ml coconut milk 200 ml water Method: Put the chest nuts, half of … Continue reading OPOR AYAM
Main Ingredients • 250 gms Arhar dal • 200 ml Tamarind Water 75 gms Madras Onions ( Peal Onions) • 1 no White Radish • 70 gms Carrot • 50 gms Ripe Tomatoes • 2 nos Drumstick , cut into 1 inch pieces • 20 gms Turmeric powder • As per taste Salt Ingredients to … Continue reading Arachuvitta Sambar
Ingredients Fresh mango pulp 200 gms Hung Curd, 500 grams Saffron strands A few Warm milk 15 ml Powdered Sugar 150 gms Cardamom powder 6 gms Nutmeg powder a pinch Almond slivers 15 gms Pistachio slivers 10 gms Chef of the day: (Nigel Peter BCT&CA 5th sem ) Method: Combine … Continue reading AMRAKHAND (Mango Shrikhand)