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Recipe

Do send your favourite recipe to webmaster@kcwakuwait.org.

 

Egg Curry:

 

Ingredients: Four eggs, half cup finely chopped onion, three or four medium sized tomatoes (blanched and skin removed), one tsp chopped ginger, one tsp chopped garlic, one tsp red chilli powder, four or five curry leaves, one tsp mustard seeds, four or five coriander leaves, oil, salt, garam masala, one tsp coriander seeds, one tsp cumin seeds, one tsp poppy seeds, three or four cloves, cinnamon.

Method: Heat oil and add mustard seeds. When they start popping, add curry leaves. Add ginger, garlic, onions. Add half of the spice powder, salt, chilli powder. Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add half cup of water and cook for a minute. Break the eggs and add it to the curry. Add the remaining spice powder, close the lid and let it be. Later, add coriander leaves and serve.

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Ghee Rice:

 

Ghee rice is one preparation that has so many things going for it-it is a very simple recipe, tastes delicious and can be prepared very quickly. And remember, it needs a spicy gravy to go along with it, if you want to taste this dish at its best.

Ingredients: Two onions, four green chillies, cumin seeds, about three nutmegs, one clove mashed garlic, a small ginger piece (mashed), three tbsp ghee, one cup basmati rice.

Method: Cut the onions into small pieces and fry in ghee along with chillies, cumin seeds, nutmeg, garlic and ginger. Wash rice and fry for a couple of minutes along with the preparation and add two cups of water. Add salt and lemon, serve with raita.

Variations: You can add a handful of peas or mint leaves along with the rice while cooking, in case you feel it is too plain. You can also fry cashew nuts and raisins in ghee and garnish it with fried onions. But it strictly depends on individual tastes and how you would want it.

Note: You can pressure cook rice or cook it in a rice cooker, or in a pan with a tight lid.

 

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Mutton Kebabs:

 

Ingredients: 300 gm mutton mince, five finely chopped onions, three green chillies grinded into a paste, salt, three tbsp rice flour, oil.

Method: Mix the ingredients and keep aside for about 40 minutes. In a kadai, heat oil, make flattened balls and fry till colour changes to deep brown. Drain off the excess oil and serve hot with mint chutney and sliced onion.

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Crab Curry:

 

It is a mouth-watering delicacy

Ingredients: Three or four raw crabs, four potatoes, two onions (finely chopped), two tbsp turmeric paste, two tbsp red chilli paste, one tbsp ginger paste, one tsp garlic paste, bay leaves, garam masala, oil, two tbsp ghee, salt, two cups of water.

Method: Clean the crabs well and remove the hard shell. Mix turmeric, salt and fry, before keeping aside. In the same pan, fry the potatoes and keep aside. In a pan, heat ghee, add bay leaves and garam masala. Stir and fry for a few minutes, and add onions and stir. Add all pastes, salt and cook until the colour changes. Mix a bit of water, then add two cups more to fried potatoes and crabs. Cover and simmer gently until potatoes get cooked.

 

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Gajar Ka Halwa:

Here are three easy steps to make that mouth watering Gajar Ka Halwa that you absolutely love at home.

Ingredients:
200gm condensed milk
1kg carrots, peeled and grated
25g cashew nuts
25g raisins
500g milk
2tbsp ghee
4-5 flakes of kesar

Method:
– In a small bowl add a tbsp of milk and kesar flake and put aside. Now in a large deep pan mix the milk and carrots together and on a low flame slowly bring to a boil. Once the milk is boiling add the milk in the small bowl with the kesar flakes. Let it boil till the milk dries up.

– Once the milk is dried up add the condensed milk and stir occasionally till it also dries up.

– Then add the ghee and cook for another 10 minutes. Garnish with raisins and cashew nuts and serve hot.

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