HOT INDIAN RECIPES In India there are different kind of people living. They like different kind of food like (veg, non veg, and desert, etc.). So hotindiarecipesowner decid es to make a website about Indian food. this food is very tasty and oily also. It contains different kind of masala
VEGETARIAN DISH • INGREDIENTS
• 3 cups of water • 1 inch garlic piece (peeled and grated) • 3 to 4 cardamoms (crushed) • Sugar as needed • 2 cups of milk (if you like less milky then use 1 cup of milk) • 4 teaspoon black tea leaves Adrak wali Chai (Ginger Tea)
INSTRUTION • Take water in a pan and allow it to boil. When starts boiling, add cardamom and grated garlic, cover the lid and again boil for 4 to 5 minutes. The water color will change to yellowish because of garlic. • Now add sugar and black tea and further boil for 2 to 3 minutes or until the water turns dark brown. • Now add milk and further boil for 3 to 4 minutes or until the tea starts boiling. • When the tea is ready, strain the tea and pour into serving cups. • Serve hot with traditional Indian pakora or plain cookies and enjoy.
NON VEGETARIAN DISH • INGREDIENTS • 5 bitter gourds • 2 pounds chicken mince • 1 onion (finely chopped) • ½ cup chopped leeks • 3 tablespoons chopped mint • 1 teaspoon cumin seeds • 1 teaspoon dried coriander powder • 1 cinnamon stick (powdered) • Oil as needed • Salt as needed • Black pepper as needed • 3 green chilies (finely chopped) • ¼ teaspoon garam masala • 1 teaspoon garlic paste • 1 teaspoon ginger paste
Keema Bharay karelay (Chicken mince Stuffed Bittergourd)
INSTRUTION •
Peel the bitter gourds then cut in halves lengthwise. Remove the core and make them shallow from inside.
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Now season the bitter gourds with salt properly and set aside for half hour.
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Heat 3 to 4 cups of water in a pan and add the salted bitter gourds. Cook for about 3 to 4 minutes or until the bitter gourds are a bit tender. Don’t overcook; let it be a bit crisp. Take out in a dish and set aside to cool.
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In the meanwhile heat oil in a pan and add chicken mince. Cook for 3 to 4 minutes then add garlic and ginger paste, salt, black pepper, coriander powder, cumin seeds and cinnamon powder and cook for 1 more minute.
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Add the chopped onions and leeks and again cook for 3 to 4 minutes.
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Finally add chopped mint, green chilies and garam masala and take out in a dish.
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Now stuff the chicken mixture into the bitter gourds and seal them with kitchen thread so the stuffing does not comes out. Repeat the same procedure with all of them then set aside.
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In the meanwhile heat 3 to 4 tablespoons of oil in a pan and add the stuffed bitter gourds. Fry for about 3 to 4 minutes at medium low heat, on one side then change the sides and again fry for 3 to 4 minutes.
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When ready, take out in a serving dish and serve with mint chutney or Imli chutney and enjoy.
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