Unknown historic blue #diamond emerges onto the market for the first time in 300 years https://t.co/5ECeK8vQFu #FarneseBlue #Golconda #India pic.twitter.com/b11V57xbAe— Claire Morgan (@Meenakari8) March 22, 2018
Friday, March 23, 2018
Unknown Historic blue diamond discovered
New diamond discovered.
Tuesday, October 10, 2017
Murkul snack
Yesterday I prepared a snack called Murkul or Murukku. They were little bit hard to crack but yummy.
There are lot of links on youtube from which you can select.
There are lot of links on youtube from which you can select.
Sunday, February 19, 2017
How to make popular and delicious Indian snack Samosa
Samosa are one of the popular tea time snack in India, and they are easy to make too.
Ingredients
Dough:
All purpose flour (Maida) 3 cups
Ghee mixed with oil 12 tea spoons
water for kneading
There are many kinds of Maida( all purpose flour available), take high quality Maida which is slightly yellowish in colour.
For Masala :
4 Potatoes, boiled, peeled, coarsely mashed
1/2 tsp Amchur Powder (Raw Mango Dried Powder)
1/2 tsp Garam Masala ( Mixes Spices)
1/2 tsp Cumin Powder (Zeera Powder)
1/2 tsp Chat Masala
Mix the above dry powders and keep it aside
1/2 Cup of fresh mutter or frozen peas, keep it outside for half an hour to warm them up for cooking.
Bunch of Coriander ( Kotmir)
2 table spoon Oil for frying
1/2 tsp Cumin Seeds ( Zeera)
1/2 tsp Fennel Seeds (Sounf)
1 tsp Coriander Powder (Dhania Powder)
1/2 tsp Ginger/Garlic Paste (Adrak Lehsan ka Paste)
2 tsp Red Chilli Powder ( Lal Mirch) or
1/2 tsp Green Chillies (Hari Mirch ka paste) or according to taste
1 tsp Salt or according to taste
Procedure :
Knead the dough by first mixing it with oil/ghee mixture. Then add little by little water to knead into a semi-hard dough and keep it in air tight container.
Preparation for Masala.:
Take the oil in a pan heat it up, as the oil heats up to a medium add cumin seeds, then Ginger/Garlic paste, fennel seeds, coriander powder fry them a little, introduce mashed potatoes, mix them well and cook them for a while. Then add Red Chilli Powder and Green Chille Paste and mix them and cook them for few minutes. Then add the mixes spices and mix them well, then add Mutter in the mixutre, sprinkle with bunch of coriander and mix well. Cool down the masala a little.
Preparation of Samosa :
Take the dough and divide it into equal parts of small dough equal to two Golf balls, roll them in to a circle with a little bit of thickness, cut the circle into half, apply water on the sides of the semi-circle corners, take them into your hand forming a cone , press the corners of the cone and fill the Masala and make them into the shape of Samosa.
Heat the oil ( 1 litre) in a Wok to a very low medium flame, introduce the Samosa's only after checking the oil is heated up to low frying temp, fry the samosa's very slowly to golden brown colour, serve them with tomato sauce or green sauce with fried green chillies.
Ingredients
Dough:
All purpose flour (Maida) 3 cups
Ghee mixed with oil 12 tea spoons
water for kneading
There are many kinds of Maida( all purpose flour available), take high quality Maida which is slightly yellowish in colour.
For Masala :
4 Potatoes, boiled, peeled, coarsely mashed
1/2 tsp Amchur Powder (Raw Mango Dried Powder)
1/2 tsp Garam Masala ( Mixes Spices)
1/2 tsp Cumin Powder (Zeera Powder)
1/2 tsp Chat Masala
Mix the above dry powders and keep it aside
1/2 Cup of fresh mutter or frozen peas, keep it outside for half an hour to warm them up for cooking.
Bunch of Coriander ( Kotmir)
2 table spoon Oil for frying
1/2 tsp Cumin Seeds ( Zeera)
1/2 tsp Fennel Seeds (Sounf)
1 tsp Coriander Powder (Dhania Powder)
1/2 tsp Ginger/Garlic Paste (Adrak Lehsan ka Paste)
2 tsp Red Chilli Powder ( Lal Mirch) or
1/2 tsp Green Chillies (Hari Mirch ka paste) or according to taste
1 tsp Salt or according to taste
Procedure :
Knead the dough by first mixing it with oil/ghee mixture. Then add little by little water to knead into a semi-hard dough and keep it in air tight container.
Preparation for Masala.:
Take the oil in a pan heat it up, as the oil heats up to a medium add cumin seeds, then Ginger/Garlic paste, fennel seeds, coriander powder fry them a little, introduce mashed potatoes, mix them well and cook them for a while. Then add Red Chilli Powder and Green Chille Paste and mix them and cook them for few minutes. Then add the mixes spices and mix them well, then add Mutter in the mixutre, sprinkle with bunch of coriander and mix well. Cool down the masala a little.
Preparation of Samosa :
Take the dough and divide it into equal parts of small dough equal to two Golf balls, roll them in to a circle with a little bit of thickness, cut the circle into half, apply water on the sides of the semi-circle corners, take them into your hand forming a cone , press the corners of the cone and fill the Masala and make them into the shape of Samosa.
Heat the oil ( 1 litre) in a Wok to a very low medium flame, introduce the Samosa's only after checking the oil is heated up to low frying temp, fry the samosa's very slowly to golden brown colour, serve them with tomato sauce or green sauce with fried green chillies.
Sunday, December 18, 2016
Fried Chicken tandoori recipe, yummy and easy to cook
Chicken Tandoori (fried).
Boil or pressure cook 1 kg chicken in half litre of yogurt, also add 1 table spoon of Ginger/garlic paste, 1 tea spoon of green chilli paste and 1 tea spoon of salt.
When the Chicken is tender keep it aside.
Now take a Kadai or a sauce pan, add 5 table spoons of oil to it, heat it slightly and do not over heat it.
Then add 2 table spoon of Chicken tandoori powder available in the market.
Then add 1 tea spoon of red chilli powder. Fry the mixture till the rawness of chilli powder and masala goes away on a very low heat.
Now drain the tendered chicken from previous yogurt and ginger garlic mix. Add it to the sauce pan and fry for three to four minutes on medium heat, so that Chicken gets well coated with oil and the masala.
Serve with Salad and Hyderabadi Naan, Butter naan. any other roti like Rumali roti will do.
Ingredients:
Chicken cut into medium pieces 1kg
Yogurt 1/2 kg.
1 tea spoon of Green Chilli paste.
1/2 tea spoon of Red Chilli powder.
Chicken Tandoori Powder 1 table spoons.
Red Chilli Powder 1 tea spoon.
5 to 6 table spoons of oil.
Salt to taste.
When the Chicken is tender keep it aside.
Now take a Kadai or a sauce pan, add 5 table spoons of oil to it, heat it slightly and do not over heat it.
Then add 2 table spoon of Chicken tandoori powder available in the market.
Then add 1 tea spoon of red chilli powder. Fry the mixture till the rawness of chilli powder and masala goes away on a very low heat.
Now drain the tendered chicken from previous yogurt and ginger garlic mix. Add it to the sauce pan and fry for three to four minutes on medium heat, so that Chicken gets well coated with oil and the masala.
Serve with Salad and Hyderabadi Naan, Butter naan. any other roti like Rumali roti will do.
Ingredients:
Chicken cut into medium pieces 1kg
Yogurt 1/2 kg.
1 tea spoon of Green Chilli paste.
1/2 tea spoon of Red Chilli powder.
Chicken Tandoori Powder 1 table spoons.
Red Chilli Powder 1 tea spoon.
5 to 6 table spoons of oil.
Salt to taste.
Friday, December 16, 2016
Wednesday, December 14, 2016
Mecca Masjid Pictures taken at night
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