Skip to main content

Contact Us

If you have any query regrading Site, Advertisement and any other issue, please feel free to contact at mousumipalit1968@gmail.com

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Spinach And Cottage Cheese (Palak Paneer) Paratha

  INGREDIENTS: Spinach Leaves 500 gram Cottage Cheese (Paneer) 400 gram grated Onion 3 tbsp chopped Cumin Seeds 1 tsp Ginger grated 1 tsp Green Chili 2 chopped Red Chili Powder 1/2 tsp Coriander Powder 1 tsp Coriander Leaves chopped a handful Salt to taste Sugar 1/2 tsp Oil 4-5 tbsp Whole Wheat Flour 2 cups Water as needed METHOD: Serving Size: 6-7 Blanch the palak leaves by immersing them in hot water for 4-5 minutes. Drain the water completely and dip the leaves in iced water. This stops the cooking process and the green color of the palak is retained. Once it is cooled grind the leaves along with 2 green chilis and sugar into a fine puree. In a large bowl add whole wheat flour, 2 tbsp oil, spinach puree and salt. Knead into a smooth pliable dough adding water if required. Once done drizzle 2 tsp oil and coat evenly. Cover and keep aside Mix together grated paneer, onion, cumin seeds, chopped green chilis, grated ginger, coriander powder, red chili powder, salt and chopped corian...
Post a Comment
Read more