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26 January, 2018

मसाला मूंगफली – Masala Peanut

मसाला मूंगफली – Masala Peanut
Posted in : Snacks on by : Aafreen Shaikh
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सामग्री  – Ingredients: मूंगफली के दाने– 01 कप (कच्चे),बेसन 1/3 कप, अमचूर पाउडर 1/2 छोटा चम्मच,, धनिया पाउडर 1/2 छोटा चम्मच,, लाल मिर्च पाउडर 1/4 छोटा चम्मच,,गरम मसाला  1/4 छोटा चम्मच,हल्दी पाउडर1/4 छोटा चम्मच से कम,बेकिंग सोडा 01 चुटकी, चाट मसाला 01 छोटा चम्मच, तेल  मूंगफली तलने के लिये, पानी 1/3 कप, नमक स्वादानुसार। विधि
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18 January, 2018

Leftover Roti Upma

Leftover Roti Upma
Posted in : Indian Breads on by : Aafreen Shaikh
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Ingredients: Leftover Rotis 4-5, Green Peas 1 medium, Oil 1 teaspoon, Mustard seeds 1 teaspoon, Curry leaves 12-14, Green chillies chopped2, Green peas boiled1/4 cup, Salt to taste, Roasted peanuts crushed3 teaspoons, Juice of ½ lemon Method: Roughly chop onion. Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add chopped onion and saute till onion turns
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22 December, 2017

Tamarind Rice

Tamarind Rice
Posted in : Rice on by : Aafreen Shaikh
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Ingredients: 1 cup rice-cooked ‘bite-like’, 2 Tbsp ghee, 1 sprig curry leaves, 2-3 whole red chillies, 1 tsp asafoetida, 1 tsp mustard seed, 1 Tbsp channa daal, 1 Tbsp urad daal,dhuli, 2 tsp salt, 40 gm tamarind-made into pulp, 1 tsp chilli powder, 2 tsp sugar, Peanuts, optional Method: 1.Heat ghee and add curry leaves,
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21 December, 2017

Baingan aur Mirch ka Saalan

Baingan aur Mirch ka Saalan
Posted in : Curry, Indian Foods on by : Aafreen Shaikh
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Ingredients: 4 Green Chilli’s, 5 Purple Brinjal’s – sliced in round shape’s (refer picture), Tamarind paste – 2 tsp’s, Chilli powder  – 1 tsp, 5 tbsp Oil, 1/4 tsp Mustard, 1/2 Onion – finely chopped, Curry Leaves – 1 sprig Thick Milk – 1/4 cup or Fres Cream – 2 tsp’s To Grind: 2 tbsp sesame seeds,
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24 November, 2017

Hyderabadi Bagare Tamatar

Hyderabadi Bagare Tamatar
Posted in : Indian Foods on by : Aafreen Shaikh
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Ingredients 6 Tomatoes, 2 Onions , finely sliced, 2 teaspoon Khoya (Mawa), 2 teaspoon Sesame seeds (Til seeds), 2 teaspoon Raw Peanuts, 1 teaspoon Red chilli powder, 1/2 teaspoon Kashmiri red chilli powder, 1/4 teaspoon Turmeric powder (Haldi), 1 teaspoon Coriander Powder , roasted, 1/2 teaspoon Cumin powder , roasted, 3 Cloves, 1 Cinnamon Stick, 4 cloves Garlic, 1/4 cup Tamarind Paste, 4 tablespoons Cooking oil, Salt , to taste Method: To begin making the Hyderabadi Bagare Tamatar first, wash and pat
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18 October, 2017

Cornflakes Chivda

Cornflakes Chivda
Posted in : Festival Special on by : Aafreen Shaikh
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 Ingredients: Cornflakes – 4 cups, Peanuts -1/4 cup, Cashew nuts – 1/3 cup, Raisins – 1/4 cup, Fried gram – 2 tbsp (optional), Curry leaves -few, Salt and Chilli powder to taste, Sugar -1 tsp (optional), Oil for deep frying Method: Heat oil in a kadai and fry cornflakes in batches. Remove from the kadai and drain excess oil on a paper towel. Alternatively
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