Recipe: Egg bhurji curry

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32715693&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Egg bhurji curry (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>Bhurji, onionIt is one of the easiest dishes to whip up.</em> <br><br><strong>Ingredients: </strong>One finely chopped big onion, one tomato cut into big pieces, two eggs, ginger garlic paste, turmeric powder, chilly powder, garam masala, oil, salt to taste. <br> <br><strong>Preparation:</strong> Saute the onion in a kadai with oil. Now add ginger garlic paste, add tomato, turmeric powder, chilly powder, garam masala and salt. Saute it for some time, then keep the mix aside. In another vessel, break the eggs and prepare bhurji (scrambled eggs). Add this bhurji to the mix that has been kept aside. You can add coriander leaves if you want.</div> </div>

Recipe: Egg bhurji curry

Recipe: Egg bhurji curry (Thinkstock Photos/Getty Images) Bhurji, onionIt is one of the easiest dishes to whip up.   Ingredients:  One...

Read more »

Recipe: White butter

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><img border="0" src="http://images.photogallery.indiatimes.com/images/spacer.gif" style="color: rgb(111, 111, 111); font-family: arial;" width="5"><br> </div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"><img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32716451&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: White butter</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>White butter was my childhood fantasy and I'm sure kids today also just love the taste of it. It reminds me of my grandmother. Here's how you can make that Nani's style white butter. </em><br><br><strong>Ingredients:</strong> - 2L buffalo milk with full fats (not skimmed) - 1tbsp curd <br> <br><strong>Method:</strong> - Boil the milk, let it cool for a day in the fridge. <br><br>- Collect the cream layer that forms on top of the milk in a small bowl. Leave it outside till it reaches room temperature. <br><br> - Take the homemade curd and mix it with the cream that you collected from the milk. Let it set overnight in a warm place. <br><br>- The next day mix the set curd with a hand blender until solids can be seen separating from the liquids. This is your butter.</div> </div>

Recipe: White butter

Recipe: White butter White butter was my childhood fantasy and I'm sure kids today also just love the taste of it. It reminds me o...

Read more »

Recipe: Papad curry

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32716671&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Papad curry</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>Papad is not just a starter, you can make delicious papad curry too.</em> <br><br><strong>Ingredients: </strong>Two or three papads, two medium-sized potatoes, one teaspoon kala jeera, half teaspoon chilli powder, half teaspoon turmeric powder, half teaspoon coriander powder, salt to taste, four tablespoon cooking oil, one and half cup of hot water. <br> <br><strong>Preparation:</strong> Peel the potatoes and cut them into cubes. Heat the oil in a pan and add kala jeera. After a while, add potatoes, stir. Then add all the ground spices, stir and fry for five minutes on medium flame. Add salt, stir, then add water and bring it to boil. Now fold and break each papad into about six or eight pieces. Add them in the boiling curry, cook until the potatoes are done.</div> </div>

Recipe: Papad curry

Recipe: Papad curry Papad is not just a starter, you can make delicious papad curry too.   Ingredients:  Two or three papads, two medi...

Read more »

Recipe: Jeera aloo

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32718873&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Jeera aloo</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>It is extremely easy to make.</em><br><strong>Ingredients:</strong> - Four large sized potatoes (boiled, peeled and cut into pieces) - Four tbsp oil - One tsp jeera/cumin seeds - One tsp red chilli powder - On tbsp coriander seeds (coarsely powdered) - One tbsp jeera/cumin seeds (roasted and crushed) - Half tsp dry mango powder - Two tbsp fresh coriander leaves (chopped) - Salt to taste <br> <br><strong>Method of Preparation: </strong>Heat oil, add jeera in oil. Let it crackle. Then add salt, red chilli powder, crushed jeera and coriander seeds and dry mango powder in the oil. Stir for a second. Lastly, add the potatoes and mix well. Cook for some time. Add fresh coriander leaves. Mix well. The dry masala should coat the potatoes well. Serve with parathas.</div> </div>

Recipe: Jeera aloo

Recipe: Jeera aloo It is extremely easy to make. Ingredients:  - Four large sized potatoes (boiled, peeled and cut into pieces) - Four...

Read more »

Recipe: Vermicelli

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32718938&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Vermicelli (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>It will take over half an hour to cook</em><br><br><strong>Ingredients: </strong>Half lb vermicelli (angel hair nests), half cup of olive or grape seed oil, half yellow onion (minced), two fresh tomatoes (peeled and chopped), two cups of chicken broth, salt and pepper.<br> <br><strong>Method</strong>: In a frying pan (with lid), fry the vermicelli on both sides in hot oil until it becomes golden brown in colour. Remove from pan. In the same oil, brown the minced onion, add the chopped tomato and add chicken broth. Season with salt and pepper to taste. When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, it will take about half an hour. Your dish is ready, serves four.</div> </div>

Recipe: Vermicelli

Recipe: Vermicelli (Thinkstock Photos/Getty Images) It will take over half an hour to cook Ingredients:  Half lb vermicelli (angel hai...

Read more »

Recipe: Aloo fulkopir dalna

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32719594&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Aloo fulkopir dalna (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>It takes hardly 10 minutes to cook.</em> <br><br><strong>Ingredients: </strong>One cauliflower (small florets separated, thoroughly rinsed), two potatoes (cubed, peeled), one big tomato (skinned, chopped), one tsp cumin/jeera seeds, half tsp asafetida, one bay leaf, two tbsp ginger paste, one tsp turmeric powder, half tsp red chilli powder, one tsp jeera/cumin powder, one tbsp coriander powder, half tsp garam masala powder, coriander leaves, oil/ghee, salt to taste. <br> <br><strong>Method of Preparation: </strong>Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.</div> <div><br></div></div>

Recipe: Aloo fulkopir dalna

Recipe: Aloo fulkopir dalna (Thinkstock Photos/Getty Images) It takes hardly 10 minutes to cook.   Ingredients:  One cauliflower (smal...

Read more »

Recipe: Sattu ka paratha

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32729971&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Sattu ka paratha</div><div style="font-family:'Times New Roman';font-size:14px;padding:5px"><br></div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"> <div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"><em>It is delicious.</em> <br><br><strong>Ingredients:</strong> <br><br><strong>For stuffing:</strong> - Two cups-roasted chana dal powder (sattu) - Five cloves- garlic, chopped fine or grated - Two onions, medium sized, finely chopped - One inch ginger, cleaned and grated - Three green chillies, chopped - Two tsp coriander leaves, chopped - Two tsp lime juice - Half tsp ajwain - Two pieces-mango pickle, mashed or one tsp amchoor powder - Salt to taste - Two tsp mustard oil <br> <br><strong>For atta dough:</strong> Three cups of wheat flour Two tsp oil/ghee One-fourth tsp of salt <br><br><strong>Method:</strong> <strong>For stuffing:</strong> Mix all the ingredients with sattu and add one or two tsp water to make the stuffing moist and easy to fill. <br> <br><strong>For atta dough: </strong>Knead wheat flour, ghee, salt and required amount of water to make a soft dough.<br><strong>For making sattu paratha:</strong> <br><br>1. Divide the dough into small portions and make it into round shape. <br> <br>2. Place a portion of the sattu mixture (approx two tsp) in the middle, enfold the filling and pinch off the excess dough. <br><br>3. Then roll out the paratha. <br><br>4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour. <br> <br>5. Serve hot with chutney, curd or sauce. <br><br>6. It can be served for breakfast, lunch or dinner.</div></div>

Recipe: Sattu ka paratha

Recipe: Sattu ka paratha It is delicious.   Ingredients:   For stuffing:  - Two cups-roasted chana dal powder (sattu) - Five cloves- g...

Read more »

Recipe: Mustard chicken

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32733359&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Mustard chicken (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>You need to get the mustard seed proportions right to cook this mouth-watering Bengali delicacy properly.</em> <br><br><strong>Ingredients:</strong> One kg skinless chicken thighs and legs, three tbsp mustard oil/vegetable oil, five big onions (crushed and made into paste), two tbsp ginger paste, one tbsp garlic paste, four whole green chilli (split at the centre), one finely chopped big tomato, one tsp whole garam masala (four cloves, four cardamom pods, half inch cardamom stick-broken into pieces), one and half tbsp black mustard seed paste, four tbsp white mustard seed paste, one pinch of turmeric, one tbsp sugar, salt to taste. <br> <br><strong>Method:</strong> This dish is best prepared in mustard oil. Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well. Cover and set it aside for about an hour. Heat the pan, pour oil and when it smolders, put the sugar and let it char. It will give a beautiful golden colour to the food. Now add the whole garam masala in the oil and let them crackle. Put the green chillies and fry a little.<br> <br>Put the chopped tomatoes, fry over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan. Keep the heat low, and keep on frying. It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric. When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more. Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between. When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready.</div> </div>

Recipe: Mustard chicken

Recipe: Mustard chicken (Thinkstock Photos/Getty Images) You need to get the mustard seed proportions right to cook this mouth-waterin...

Read more »

Recipe: Easy egg-less chocolate mousse

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><img border="0" src="http://images.photogallery.indiatimes.com/images/spacer.gif" style="color: rgb(111, 111, 111); font-family: arial;" width="5"><br> </div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"><img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32733550&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Easy egg-less chocolate mousse</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>This is a simple yet stunning dish that doesn't require a whole lot of baking. </em><br><br><strong>Ingredients:<br>- </strong>200g dark chocolate - 75g cream - 150g whipped cream <br><br><strong>Method:</strong> Melt the chocolate and cream in a ceramic bowl or cup in the microwave and keep aside<br> Whip the cream till peaks are formed and fold in the chocolate mixture. <br><br>Set the mixture in ceramic cups or glass cups and store in the fridge for a day.</div></div>

Recipe: Easy egg-less chocolate mousse

Recipe: Easy egg-less chocolate mousse This is a simple yet stunning dish that doesn't require a whole lot of baking.  Ingredients...

Read more »