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The Indian Cook

Saturday, May 20, 2006. RAVA KESARI(SOJI KA HALWA). Dalda(hydrogenated vegetable fat) 50 gms. Cut the pineapple slice into small pieces. In a suitable cooking vessel put the dalda. When melted and hot roast the rava till it gains a slight color. Constant stirring at this stage is a must. Add the water and pineapple. Cook it under stirring. When the rava is cooked and the water is almost dried up add sugar. Add a little bit of color. Cook under stirring till oil(dalda) starts seperating. Links to this post.

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The Indian Cook | theindiancook.blogspot.com Reviews

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Saturday, May 20, 2006. RAVA KESARI(SOJI KA HALWA). Dalda(hydrogenated vegetable fat) 50 gms. Cut the pineapple slice into small pieces. In a suitable cooking vessel put the dalda. When melted and hot roast the rava till it gains a slight color. Constant stirring at this stage is a must. Add the water and pineapple. Cook it under stirring. When the rava is cooked and the water is almost dried up add sugar. Add a little bit of color. Cook under stirring till oil(dalda) starts seperating. Links to this post.

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1 the indian cook

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8 nawabi halwa

9 ingredients

10 khoa sweet 200 gms

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The Indian Cook | theindiancook.blogspot.com Reviews

https://theindiancook.blogspot.com

Saturday, May 20, 2006. RAVA KESARI(SOJI KA HALWA). Dalda(hydrogenated vegetable fat) 50 gms. Cut the pineapple slice into small pieces. In a suitable cooking vessel put the dalda. When melted and hot roast the rava till it gains a slight color. Constant stirring at this stage is a must. Add the water and pineapple. Cook it under stirring. When the rava is cooked and the water is almost dried up add sugar. Add a little bit of color. Cook under stirring till oil(dalda) starts seperating. Links to this post.

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theindiancook.blogspot.com

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The Indian Cook

http://theindiancook.blogspot.com/2006/04/vegetable-biryani-vegetable-biryani.html

Monday, April 24, 2006. Vegetable Biryani can be prepared in the same way as Mutton Biryani-Chennai Style. I would recommend using 1.5 kgs. Vegetables (carrot, beans, potatoes, fresh green peas, and cauliflower) instead of 2 kgs. of mutton. Once the masala is ready add the vegetables and the moment it comes to boil add the strained rice. Posted by sultanali @ 10:37 PM. Links to this post. Links to this post:. Chennai, Tamil Nadu, India. View my complete profile.

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The Indian Cook

http://theindiancook.blogspot.com/2006/04/chicken-biryani-chennai-style-same-as.html

Tuesday, April 25, 2006. Chennai Style: Same as Mutton Biryani except use 2 kgs. of broiler chicken instead of mutton. The chicken should be about l kg. Size and cut one chicken into 8 pcs. Once the masala is ready add chicken pieces. Bring to boil and add the strained rice and proceed further as in mutton biryani-chennai style. White leg on is a broiler chicken that has stopped laying eggs it will normally weigh over 1.5 kgs. Its meat will be tougher and at times takes longer to cook than mutton.

3

The Indian Cook

http://theindiancook.blogspot.com/2006/04/crumb-chicken-to-day-i-am-posting.html

Saturday, April 29, 2006. To-day, I am posting a recipe for a dry chicken dish, which can. Serve as a heavy snack or a side dish. Lemon Juice- 2 lemons. Ginger Paste- 50 gms. Garlic Paste- 50 gms. Coriander Leaves- about 20 stems. Mint Leaves- about 7-8 stems. Black Pepper Powder- to taste. Bread Crumbs- approx. 500 gms. If you are using boned chicken, except for the leg pieces cut the. Other pieces into 14 pcs per bird. For boneless chicken, you can. Make the pieces smaller. To taste. Keep for 1 hour.

4

The Indian Cook

http://theindiancook.blogspot.com/2006/05/butter-chicken-you-have-to-marinate.html

Monday, May 08, 2006. You have to marinate the chicken as you have done for Chicken-65. Using 100 gms. of curds instead of 50 gms. and do not use corn flour. Butter: 300 gms. 50 gms. Ginger Paste: 25 gms. Garlic Paste: 25 gms. Cashew Nuts: 25 gms. Tomato Sauce: 50 gms. Kasturi Methi: 10 gms. Finely chop the onions. Tomatoes should be nice and fully ripe. Boil and remove the skin and make a fine puree. Make a fine paste of cashew nuts. Half-fry the marinated chicken, using 300 gms of butter. THE INDIAN CO...

5

The Indian Cook

http://theindiancook.blogspot.com/2006/04/i-hope-at-least-some-of-you-must-have.html

Monday, April 17, 2006. I hope at least some of you must have tried out my recipe of. Mutton Biryani-Chennai style. If you haven’t, I request you to. First try out the Chennai style and then try the Mumbai style. I feel the Chennai style is simpler and less cumbersome. For the. Mumbai biryani, you have to plan and decide at least a day ahead. I prefer the Mumbai biryani because I was brought up on that being. A Mumbaikar for a longtime before moving to Chennai. Another. Basmati Rice: 1.5 kgs. Cut as writ...

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theindiancook.blogspot.com

The Indian Cook

Saturday, May 20, 2006. RAVA KESARI(SOJI KA HALWA). Dalda(hydrogenated vegetable fat) 50 gms. Cut the pineapple slice into small pieces. In a suitable cooking vessel put the dalda. When melted and hot roast the rava till it gains a slight color. Constant stirring at this stage is a must. Add the water and pineapple. Cook it under stirring. When the rava is cooked and the water is almost dried up add sugar. Add a little bit of color. Cook under stirring till oil(dalda) starts seperating. Links to this post.

theindiancook.com

theindiancook.wordpress.com

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