Monday, May 19, 2014

Enjoy #cooking with us :- #Aam #Panna

5 to 6 raw mangoes (medium sized)
3 tbsp sugar
1 tsp salt
1 tsp red chili powder or cayenne pepper (optional)
2 tsp cumin powder
2 tbsp chopped mint leaves
Put the raw mangoes in a pan. Add water to cover them and briong the pan to a boil.
Keep the pan simmering on medium heat for about 10 to 15 mins.
Retrieve the mangoes from the pan. Peel and stone them. Mash the pulp.
Add the chopped mint, cumin powder, chili powder, sugar and salt .
Mix everything well. (this pulp can be stored in the fridge for a week)
While serving the Aam Panna, Fill the glass upto 1/3rd with the prepared mango pulp.
Add some ice cubes and fill the glass with water. Stir to mix well.
Garnish with some mint leaves!
Aam Panna is a typical summer drink in India. Mangoes are available in abundance in the summer season here. There are a lot of drinks and dishes prepared with raw and ripe mangoes during that period.

Enjoy #cooking with us :-

Sunday, May 18, 2014

Enjoy #cooking with us :- #IDLI


2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli:

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney

Enjoy #cooking with us :- #Chicken #Curry

This most basic of chicken recipes is also one of the tastiest! Serve Chicken Curry with hot Chapatis (Indian flatbread) or plain boiled rice.

1 kg chicken pieces of your choice, skin removed
2 large onions sliced thin
2 large tomatoes diced
2 tbsps garlic paste
1 tbsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsps garam masala powder
4 tbsps vegetable/ canola/ sunflower cooking oil
Chopped coriander to garnish

Heat the oil in a pan and fry the onions till golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off fire.
Grind the onions into a smooth paste in a food processor. Remove into a separate container.
Now grind the tomatoes, garlic and ginger pastes together into a smooth paste.
Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes. Now add the tomato paste and all the spices. Mix well.
Fry the masala till the oil begins to separate from it.
Add the chicken to the masala and brown well.
Add 1 1/2 cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender.
Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Thursday, May 15, 2014

Laal Maas - #Red #Meat #Curry

This traditional Rajasthani dish can be made as hot as you like. It gets its color from the chillies used to cook it. If you want the color but not all the heat, the trick is to use only half the amount of red chillies and substitute the other half with Kashmiri Chillies which impart a red color but next to no heat! Serve Laal Maas with Bajra Roti.

500 gms lamb cut into 2" cubes with or without bones
7-8 whole dry red chillies or 4 whole dry red chillies and 4 Kashmiri ch
2 tbsps coriander seeds
1/2 tsp turmeric powder
1 tbsp garlic paste
1 cup unsweetened yogurt
4 tbsps vegetable/ sunflower/ canola cooking oil
4 medium sized onions sliced very thin
Salt to taste
1 tsp garam masala powder
3-4 tbsps finely chopped green coriander


Soak the red chillies/ Kashmiri chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste.
Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour.
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves. Serve hot with Bajra Roti.

‪#‎Navratan‬ ‪#‎Korma‬ -

This delicious Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it! Serve it with hot Naans and you're sure to impress!
4 tbsps vegetable/ canola/ sunflower cooking oil
1/2 cup cashews, broken into bits
1 cup paneer (cottage cheese) cubes (1" cubes) - see recipe below
2 medium-sized onions chopped and ground to a fine paste
2 tsps garlic paste
1 tsp ginger paste
3 tomatoes chopped and ground to a fine paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1 cup peeled, cubed, parboiled potato
12-15 french beans, tops and tails removed, parboiled
2 medium carrots chopped into small cubes and parboiled
1/2 cup green peas, parboiled
1 cup cauliflower florets, parboiled
1 medium-sized green bell pepper, seeds removed and cut into 1" squares
1 cup pineapple cubes
3 tbsps thickened/ double/ heavy cream
Salt to taste
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.
Do the same for the paneer cubes and keep aside for later.
In the same pan, add the remaining cooking oil and heat. Now add the onion paste and fry till slightly browned.
Add the garlic and ginger pastes and fry for 1 minute. Now add the tomato paste and fry for another 1 minute.
Add all the spice powders and fry the masala till the oil begins to separate from it. Stir often to keep the masala from sticking to the pan and burning.
Now add 1 cup of warm water to this masala and mix well. Cook for 1 minute.
Add all the vegetables, pineapple, paneer and previously fried cashews. Mix gently but well making sure not to mash or break the pieces of the vegetable. Cook till veggies are done but not limp (they must be al dente!)
Add the cream, season with salt to taste, stir and turn off heat.
Serve with hot Naans (leavened, tandoor-baked Indian flatbread).

Monday, May 12, 2014


An angithi is a traditional brazier used for space-heating and cooking in the northern areas of the South Asia, mainly in North IndiaPakistan and Nepal. Angithis usually generate heat from burning coal and, when in use, have glowing coal or charcoal pieces but few or no flames.

Angithi was a primary stove, or a secondary stove to Chulha. The exterior of Angithi looks like a pale to fetch water, because Angithi is made from a pale or bucket. In Hindi bucket is called Balti. A galvanized steel (to minimize rust) Balti is converted to an Angithi. A small access opening is cut near the bottom of the Balti. The inside of the Balti is coated with a mixture of concrete and clay to form a uniform cylinder in the center of the bucket. The inside diameter of the cylinder is kept between 7 to 7.5". Halfway through the length of the cylinder, an iron grate is installed. The charcoal is added from the top and supported by the grate on the top half of the cylinder. Paper, dried twigs are fed through the opening on the bottom to start fire and light the charcoal and Upla At the top surface three stops (about1" high) are formed at 120 degrees. The cookware rests on these stops. All the exposed surface of the concrete/clay structure is routinely coated with a mixture of clay and cow dung.
Angithi is also used as a space heater to keep the sleeping room warm during winter nights.

Fuel for the Angithi
Initially, the Angithi is fired up with a small amount of Charcoal (Lakdi Koyla) and pieces of Upla. Once charcoal starts to light, mined coal (Pathar Koyla) is added. After loading coal, the Angithi is put outside to prevent hazardous fumes from spreading inside the house. After the fumes have ceased, the Angithi is brought back inside for cooking

LPG Meethi Angeethi Stove :-
Meethi angeethi cooktops are loaded with lava rocks which are the modern alternative to coal. This gives you all the benefits that came along with a Angeethi and intelligently avoids all the inconvenience it caused.
It is universally agreed that the best way to foster flavors and retain food value, the way to cook is slow. There are 3 main reasons why you should make time for slow cooking. Firstly, you boost your flavors and do your food justice by saving its nutrients by allowing it to cook in their own juices and infuse flavors beautifully. Secondly, you save time with slow cooking; you can explore slow cooking recipes and try techniques like stewing by putting all ingredients in a pot, set the time and walk away. You can create mouthwatering dishes whilst at work, running errands or spending time with family. This leads to the third benefit of making flawless food packed with flavor. It is difficult to go wrong with slow cooking; the low cooking temperatures make it tough to burn, overcook or scorch your meal. In fact longer cooking times bring out the savory flavors from the various ingredients.
Super LPG Appliances brings to you an innovative fusion of the traditional angeethi and a modern kitchen stove. It intelligently avoids the hazards associated with the coal based angeethi while retaining the benefits that come along with it. Its unique design has the power to enhance the food value by absorbing excess fat and grease. It can also be used for barbecuing at home without the conventional smoke hazards. The lava burner saves energy by retaining and radiating heat for consistent cooking. It is an effective and organic way to cook as it reduces blood pressure and controls diabetes. The cherry on the cake is the lifetime durability of these amazing lava burners guaranteeing performance and good health for you and your family. Get Sunshine in your life.
  1. Organic cooking reduces blood pressure and diabetes.
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  5. Lava rocks are used to retain and reflect heat in the LPG stove or barbecue and absorbs excessive fats and oil, thus enhancing the cooking process.
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