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Genuine Leather Gloves for Men Online in India | HnS Craftsmanship
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Gutti Vankaya Kura | HungryForever
Gutti Vankaya Kura is a traditional Andhra-style brinjal curry that packs a gastronomical delight with strong Indian spices and a coastal hint with coconut paste. The dish features whole small brinjals slit halfway to allow a good amount of the gravy and spices to seep through the vegetable. The dish is best had with rice or pulao. Follow the steps below to make an authentic gutti vankaya kura at home!
Ingredients
6 medium brinjals sliced halfway
4-5 tbsp refined oil
1 stalk cinnamon
4-5 green cardamom
7-8 Cloves
2-3 Green chilies sliced
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp minced garlic
1 onion finely chopped
1 tsp Turmeric powder
1 tomato finely chopped
2 tsp chili powder
2-3 tsp coriander powder
2-3 tsp Cumin powder
1 cup coconut paste
2 tbsp tamarind extract
water as required
salt to taste
Handful of curry leaves
Coriander leaves to garnish
Instructions
Deep fry the brinjals.
In another pan heat some refines oil and sauté cardamoms, cloves and dal chini.
Now add the whole spices - green chilies, cumin, mustard seeds, and garlic. Once the garlic browns add the chopped onions and sauté.
Add the curry leaves and turmeric powder and mix.
Now add the tomatoes and roast the masala.
Add the red chili powder, coriander powder, cumin powder, and the coconut paste. Mix well. Once the masala cooks through and reaches a slightly dry consistency add some tamarind extract.
Add some water to rich a liquid consistency.
Now add the fried brinjals.
Let it simmer for 5-7 minutes till the gravy reached the desired consistency.
Garnish with coriander leaves and serve with rice.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Sabudana Tikki Recipe | HungryForever
A tikki is a deep-fried or pan-fried Indian cutlet usually made with mashed potatoes mixed with chopped vegetable and mild spices. The preparation takes various forms across the different regions and kitchen of the country. One such variation is the sabudana tikki, which is often made during the Navratri season in India.
Sabudana, also known as tapioca or sago is hard pulse, which when soaked in water becomes somewhat mushy and chewy. The ingredient is used to make a number of other preparations like sabudana vada, sabudana khichdi, sabudana kheer, and may more.
The recipe uses sago mixed with mashed potatoes to give a crunchy and mildly spiced cutlet that is great for consumption during fasts as it stays well within the “fasting regulations” and is healthy, delicious, and nourishing all at the same time. Follow the recipe below to make some sabudana tikkis at home.
Ingredients
1 kg soaked sago
700 gram Potato boiled & mashed
10 gram red chili powder
10 gram sendha namak
700 ml refined oil
30 gram chopped green chilies
50 gram chopped coriander leaves
2 litre Water
Instructions
Soak sago (sabudana) in water around for 2 to 3 hours. When the sago is done and has turned a little fluffy, remove it from water and drain it well.
In a big bowl, add mashed potato, chopped green chillies, coriander, red chilli powder and sendha namak along with the drained sago.
Make small patties of this potato-sago mixture.
Heat oil in a wok on medium-high flame.
When the oil is heated, place the sago-potato patties in it carefully and deep dry them till they turn crispy.
Serve hot with peanut chutney and beaten curd.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Apple Cranberry Chutney Recipe | HungryForever
Give your snacks a sweet and fruity twist with this chunky apple cranberry chutney that packs a zest flavoursome delight. The dip goes deliciously well with just about any snack, whether they are classic salted chips, fried chicken, or some hot out of the oven turkey (for when you’re craving for a quick Thanksgiving recap). the chutney is uber simple to whip and even more yummy to lap up!
Ingredients
2 good cooking apples peeled & chopped
1 cup Cranberries
1/2 cup chopped onion
1/4 cup cider vinegar
1/2 cup brown sugar
1 tbso orange zest
1 tbsp freshly grated ginger
1.5 tsp cinnamon
small pinch of ground clove
Instructions
Put all ingredients into a medium saucepan. Bring to a boil, reduce to a low simmer.
Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid.
Serve or store for up to 2 weeks.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Eggless Marble Cake Recipe | HungryForever
Home-baked sponge cakes are always a few steps ahead of store or bakery bought. If not yummier, they are definitely special. And what makes these homemade sponge cakes a tad more special is that added vanilla essence and some coco powder. What if both of these came together in a classic eggless marble cake?
The marble cake gets its name from its appearance with boasts of gorgeous contrasting swirls – usually a mix of vanilla and chocolate. And owing to that, the taste too is a delicious blend of the two flavours giving this sponge cake a special place in our hearts. So step up your teatime shenanigans with some delectable and easy to make eggless marble cake!
Ingredients
150 gram butter
150 gram castor sugar
3/4 cup Milk
3 tsp Vinegar
150 gram flour
1 tsp vanilla essence
1 tbsp cocoa
1.5 tsp baking powder
For Icing (optional)
50 gram butter
100 gram icing sugar
50 gram melted chocolate
2 tsp cocoa
Instructions
Beat butter and sugar together until light and fluffy.
Gradually beat in the milk and vinegar. Fold in all the flour except 1 tablespoon.
Divide batter in half. Fold 1 tablespoon flour in 1 half and the cocoa in the other.
Place in alternate spoonful’s in a greased and lined 8″ cake tin.
Bake at 180 degrees centigrade for 20-25 minutes. Turn out and cool.
For the icing, beat the ingredients together, spread over cake, decorate, and serve.
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Chicken Galouti Kebab Recipe | HungryForever
Galouti kebab, also known as, galawati kebab is a popular Lucknawi preparation made with finely minced meat – the meat usually being lamb, goat or beef. The name ‘Galouti’ means melt in the mouth, and true to its etymology, the dish does melt in the mouth owing to the finesse of the mince. This kebab was created especially for the aging Nawab Wajid Ali Shah of Lucknow who had lost all his teeth but continued to be a connoisseur of good food, particularly meat. Hence, the royal kitchen devised this brilliant melt in the mouth and easy to eat Galouti Kebab.
Making the kebab is supremely easy, given you have the right ingredients and appliances to churn out a fine mince. As mentioned, the kebab usually uses mutton or beef but chicken too can be a viable choice for the recipe. Galouti kebabs are best had with fresh coriander chutney with a side of lemon and onions. Follow this recipe to delight your guests at the next get together!
Ingredients
1 kg chicken keema
4 tbsp raw papaya paste
3 tbsp onion paste
2 tbsp ginger garlic paste
1 tsp cardamom powder
1 tsp red chili powder
2 tbsp chana powder ground gram
1 tsp Garam masala powder
1 tsp mace powder
1 tsp coriander powder
3 tbsp Oil
salt to taste
Instructions
Wash the Chicken keema properly with water.
Then marinate the keema with the raw papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, red chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.
After one hour, take out the keema mix from the refrigerator and grind the mix in a grinder.
Now make medium sized kebabs out of the mixture.
Heat oil in a non-stick pan and fry the kebabs on very low heat for 15-20 minutes on each side as shown in the pic.
Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.
Once the kebabs are perfectly cooked, transfer them to a serving plate.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Dolma Dhingri Recipe | HungryForever
India is known far and wide as the land of spices, among many other things, and do we know how to make good use of these spices. Whether it is in various kinds of rice dishes (biryani and pulao), meats, stuffed breads, or vegetarian gravies, we are generous with the spices. And that gives us a rich and delicious cuisine packed with rich gravies and curries. One such traditional Indian gravy dish is the Dhingri Dolma, which is an Awadhi style masala curry made with Indian cottage cheese and mushroom.
The preparation features a rich tomato-onion gravy seasoned with flavoursome and aromatic spices making it perfect for palates of the Nawabs. Dhingri Dolma is best had with Indian flatbreads like roti, naan, kulcha, and the likes. Follow the recipe below to whip up a rich Awadhi Dhingri Dolma tonight!
Image: whiskaffair
Featured Image: Archana’s Kitchen
Ingredients
200 gram button mushroom cleaned & quartered
100 gram crumbled paneer
1 tsp shahi jeera
3 tbsp ghee
1 onion finely chopped
2 tomatoes finely chopped
2 tsp ginger garlic paste
1 tsp Cumin powder
1 tsp coriander powder
1 tsp Garam masala powder
1/2 tsp Turmeric powder
1/2 tsp red chili powder
2 tbsp Cashew nuts ground into a paste with little water
salt to taste
a pinch of sugar
coriander leaves for garnish
Instructions
To begin making Dhingri Dolma first heat ghee in a pan.
Add the shahjeera and once it sizzles, add the ginger-garlic paste and onion. Sauté till the onion slightly turns brown.
Then add the tomatoes and cook till they turn soft.
Add all the spices and mushrooms, mix well and cook for 1–2 minutes till they sweat.
Now add paneer cubes as well as the crumbled paneer along with the salt and sugar.
Finally add cashew nut paste and add some water to make a thick gravy. Cook for 1–2 minutes, check the salt and spices and adjust accordingly. Once done turn off the heat and serve.
Serve hot with naan, tandoori roti or chapatis.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Tawa Mushroom Recipe | HungryForever
The tawa is a quintessential kitchen utensil used in South Asian countries like India, Bangladesh, and Pakistan. The flat iron base provides an ideall surface for cooking the ingredients through while imparting a charred texture and a nice smoky flavor to the dish. Add a few continental ingredients to this, and you’ve got yourself a global meal! For instance, tawa mushroom.
A lightly curried dish, the tawa mushroom uses strong Indian spices to whip up a rich and flavorsome gravy that enveloped sliced mushroom pieces. You can increase or decrease the curry consistency, but the tawa mushroom is best cooked semi-dry and served with Indian flatbreads. Follow the recipe below to treat yourself to a delectable tawa mushroom!
Ingredients
1.5 tbsp butter
1/2 tsp Cumin seeds
1/4 tsp carom seeds
250 gram button mushrooms
180 gram onion finely chopped
200 gram tomato finely chopped
100 gram capsicum finely chopped
2 tbsp coriander + 1 tbsp for garnish
1 tbsp ginger garlic paste
2 tsp pav bhaji ma
1 tsp garam masala
1 tsp red chili powder
1 tsp sugar
1 tbsp chat masala
A pinch of turmeric powder
salt to taste
Instructions:
Heat the tawa on high heat. Once it's hot just add chopped capsicum and keep stirring add few drops of water and heat them for a minute more. Remove and place aside.
In the same pan add butter or oil add ajwain seed and cumin seed. Once they crackle add the chopped onion and coriander leaves. Add the ginger garlic paste and sauté till the onion turns light brown.
Now add the capsicum again and sauté. Once capsicum softens add the tomatoes.
Sauté and add all the spice powder, sugar and salt except chat masala and amchur powder. Cook until tomatoes soften. Add a little water if required.
Once all veggies soften mash with a potato masher. Allow the mixture to dry.
Finally add the mushrooms and keep stirring. Once the mushroom changes their color and texture, adjust the gravy to your liking. Turn off the stove.
Serve.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Palak Puri Recipe | HungryForever
If you are even remotely acquainted to the Indian bread basket, the puri will not need an introduction. But for the uninitiated, a puri is a form of deep fried Indian flatbread bread made using a wheat-flour dough that puffs up after frying the bread sees a number of variations depending upon the occasion, cuisine, region, and other factors. One such variation is the palak puri.
Palak stands for spinach, so the palak puri is the classic puri but with pureed spinach kneaded into the dough. The final result is a vibrant green puri that tastes like a million bucks, whether had with other condiments like curd and pickle and vegetables or as is. Find the recipe to the delicious palak puri below.
Ingredients
2 cups whole wheat flour
250 gram fresh spinach
1 tbsp Oil
salt to taste
oil for frying
Method
Blanch spinach leaves in boiling, salted water. Drain and make into a paste. Mix the palak paste with atta, add salt, one tablespoon of oil and knead into a semi-hard dough. Keep the dough covered for about ten minutes.
Divide into sixteen equal sized balls and roll into four-inch diameter puris. Heat sufficient oil in a kadai and deep-fry the puris on medium heat.
Drain onto an absorbent paper and serve hot.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Oven Roasted Parmesan Potatoes Recipe | HungryForever
Scratching your head for the perfect side dish for dinner or lunch? We have the perfect one for you! These cheesy, crispy, pillow-y on the inside flavor bombs will surely be a crowd favourite. And hey! Who doesn’t love potatoes, right?
Pre-heat your oven and get ready! This is the easiest dish you could make. Here’s what you’ll need.
Ingredients
1 teaspoon vegetable oil
2 tablespoons parmesan cheese, grated
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon paprika
½ kilo potatoes, halved
¼ cup sour cream
Cooking spray
Salt to taste
Instructions
Before starting, pre-heat the oven to 200 degrees Celsius.
Spray a large skillet with cooking spray and layer it with a tiny amount of vegetable oil.
In a bowl, mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together.
In another bowl, place the potatoes and coat them evenly with vegetable oil. Sprinkle the cheese mixture on top and toss until completely mixed together.
Place them evenly on the baking dish. Bake for 15-20 minutes in the oven. Turn the potatoes and bake for another 15-20 minutes.
Serve warm with sour cream.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes.
Liver Masala Recipe | HungryForever
Eating mutton is not just about savouring the delicious meats portions. A popular delicacy among meat-eaters across the globe is the liver. In India, the liver is often marinated and then dry-cooked with spices. The widely savoured goat liver finds itself in various other forms such as gurda kaleji, anda kaleji and keema kaleji, but the classic liver masala remains the most popular. And with good reason.
Cooking the liver masala is very simple, and most of the ingredients required for cooking it are more often than not already present in all Indian kitchens. Right from the garam masala and red chili powder, to the yogurt marinade, all are easily available, making the recipe all the more better. If you’re not exactly a fan of goat meat, you can simply use the same ingredients and instructions to whip up some delicious chicken liver masala as well! Follow this recipe to find out how!
Ingredients
1kg mutton liver
100g curd
2 tsp red chili powder
2 tsp cumin-coriander powder
2 tbsp ginger garlic paste
2 tsp garam masala powder
1 tsp black pepper powder
2 tbsp oil
Salt to taste
Instructions
Marinate mutton liver with curd, red chili powder, cumin coriander powder, half of the ginger-garlic paste, garam masala powder, black pepper powder, and salt. Set aside for two hours.
Heat oil in a non-stick pan.
Add ginger-garlic paste and sauté for two minutes.
Add tomato paste and sauté for another two to three minutes.
Add marinated chicken liver. Sauté and cook for fifteen to twenty minutes. Check for seasonings.
Serve hot.
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for more easy recipes.
Kolhapuri Chicken Recipe | HungryForever
Indian gravies are a treat for all spice-loving souls. Add to that marinated chunks of chicken and you’ve got yourself heaven on a platter! One such heavenly chicken dish is the Kolhapuri chicken. As the name suggests, the dish has its roots in the Maharashtrian city of Kolhapur.
The recipe uses mild spices like cinnamon, pepper, and bay leaves in a tomato-onion puree, while the chicken is marinated in a zesty marinade made with chilli, garlic, turmeric, and yogurt. The final result is a thick and flavoursome gravy with chicken pieces that impart strong yet delicious spicy flavours. Follow this easy recipe to make some Kolhapuri chicken at home!
For the marination
1 kg chicken
2/3 cup yoghurt
1 tsp turmeric powder
2 tsp red chilli
1 tsp garlic paste
Salt to taste
1 tsp lime juice
For the Kolhapur masala
2 tsp corn or peanut oil
1 bay leaf
2 cinnamon sticks
6 cloves
½ tsp crushed black pepper
2 medium onions, chopped
2 tsp grated coconut
1 large tomato, chopped
For the main preparation
2 tsp oil
1 tsp coriander leaves
Instructions
For the marinade
Mix turmeric powder, red chilies, garlic paste, salt, and lime juice with curd to make the marinade.
Add the cut chicken pieces to the marinade and leave aside for half an hour.
For the Kolhapur masala
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent.
Add grated coconut and sauté till coconut color changes.
Add tomatoes and cook for 10 minutes.
Cool and puree the mix in a blender.
For the main preparation
Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire, stirring regularly.
Add the pureed paste and simmer on low flame for five minutes.
Garnish with coriander leaves.
Serve hot with rice.
Gongura Rice Recipe | HungryForever
Gongura is a kind of leafy plant grown in India, and which finds itself in various dishes in the Andhra region. Gongura besides being utterly delicious is also a rich source of iron, vitamins, folic acid and anti-oxidants that play a major role in health and nourishment. The leaves are often pureed and used in chutneys and relish. One such popular recipe is gongura rice, a.k.a., gungora pulihora.
Gongura rice, as the name suggests, is a blend of rice and the gongura leaves. It is a popular delicacy in Southern Indian and incorporates a variety of spices such as turmeric, asafetida, fenugreek seeds, and many more that give the rice its unique flavour. The dish is ideal for people who want to binge on yummy as well as nutritious food. Follow this recipe to make some.
Ingredients
2 cups cooked rice
2 cups gongura leaves
3 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
3 dry red chilies
1 tsp chana dal
1 tsp urad dal
10 cashew nuts
3 green chilies
1 onion (sliced)
¼ cup coconut (grated)
½ tsp methi seeds (fenugreek)
½ tsp turmeric
A handful of curry leaves
A pinch of asafetida
Salt to taste
Instructions
Heat oil in a pan and add methi seeds, gongura leaves, and salt. Mix it and cook till gongura leaves are tender and cooked.
Let this mixture it cool down and puree to make it into a smooth paste.
In the same pan heat oil and add mustard seeds, cumin seeds, red chilli, and chana dal. Mix well.
Now add urad dal, cashew nuts, asafetida, green chilli, sliced onions, salt, turmeric, and curry leaves. Sauté for 2 minutes.
Then add the cooked gongura paste and sauté for another minute and add cooked rice. Mix well.
Finally add freshly grated coconut and give it a good stir.
Serve hot.
Visit : https://www.hungryforever.com/category/recipes/ for more easy recipes