a slice of beefsteak 1 kg just bought. peal out the unnecessary fat and white skin with a small very sharp knife. dap a pinch of salt all around the meat. then rub the meat thoroughly with lime see that you have a good grip with the meat and lime, it should not slip from your fingers. then take the fork and pierce it thoroughly for 4minutes. then keep it over night marinated in 1 table spoon of vinegar and 1 teaspoon of safron ,red chilli powder, garlic paste, ginger paste, dania powder, cotmeer, keep overturning with the masalas for 1 min then put a steel plate and put a grinding stone or 1 kg weight on the steel plate. the next day,take out the maronated meat from the soaked vinger, and again peirce with a fork for more than 15 min.
here are two methods
if you have an oven you can bake 1 teaspoon of butter with it for 10 mins
or
if you fry it.put 1 teaspon of cooking oil on the fry pan on slow fire and cook the steak with a lid for 15 min afer that turn it over for another 15 mins.
please check whether meat is cooked with a fork. if the fork is pierced easily then the meat is cooked.
1 cup of cornflour 4 cups of grated carrots 3 eggs 1 glass milk 2 cups of sugar 1 cup of butter 1 cup of dessicated ccconut powder mix well then bake for 15 min
250 gms of palak chutney (puree) 1 tea spoon of butter 1 cup of dahi(curd or yogurt) 1 onion and 1 tomato chutney(puree) 250 grams of paneer cubes(cottage cheese white) all masala powder a pinch remember leave are sweet it will spoiln the flavour ie dhania chilli pepper jeera elaihi dal chini(cinnamon powder) remember only a pinch otherwise the dish will be spoilt half tea spoon of garlic and ginger paste
everything has to be done in slow fire and constant stirring because sticky and get burned quickly put buuter and fry the onion and tomato puree stir well after 15 sec palak chutney stir all the masalas even the garlic and ginger paste stir then dahi stir for 14 sec then put 1 cup water then the paneer then boil cover for 1 min after that stir till thicken do not leave the stove or the kitchen because this get burnt quickly this dish need alot of attention then serve hot
note no potatoes potatoes and cottage cheese donot mix well i had very bad experience with that because i love potatoes and do not fry the paneer it should be boiled.
any kind of vegetable like brinjal 2 piece of brinjal 1 piece of potato your choice since i love potatoes you can do with out potatoes but onions and tomatoes are necessary 1 tea spoon of oil 1 teaspoon of masala powders that is haldi dhANIA chilli and pepper peper too is my choice if you want you can skip pepper talble spoon of garlic and ginger paste coconut powder grated 1 tea spoon pinch of salt
first put the oil and fry the onion pieces, all in 15 sec gap with slow fired and constant stirring potatoes and tomatoes then dice brinjals fired for aleast five minutes so that it doen not become pulpy. then put the remaining ingredients of masalas garlic and ginger coconut powder grated one cup of water cover and boil for two min then see that it does not get burnt go on stirring till dry then serve hot with roti or bread
250 grams of chicken 1 cup of dahi 100 grams of palak chutney a pinch of salt a tea spoon of dhania,haldi and chilli powder 2 pieces od aloo 1 piece of kandha 2 pieces of tomota 1 table spoon of ginger and garlic marinate the chiken pieces in dahi for half and hour with a pinch of salt. take the pressure cooker pan. after half an hour fry the slice and diced small pieces of onoin. then cut square pieces and fry the aloo after 2 min of bargaring then the tamata and then the chicken pieces with out the curd. after 1 min in slow fire then then dahi , the masalas and the palak and ginger and garlic.take 2 cups of water and pressurise it in for five mins
then unpluck the lid and dry it when the gravy begins to thicken serve hot with nice hot hot aloo parathas
1 cup of wheat flour 3 boiled potatoes mashed a pinch of salt 1 table spoon of oil mix the ingredient well to form apulpy batter. just like chappattie sort three ball forms and roll it with a rolling pin then fry it with little oil turn over and fry it and then serve
the same is happeniing to me!!!! i think this site is a waste of time for chatting!!! the best place to chat is to learn a language in busuu.com and chat!!! yes i am learning spanish and the gals are more understanding then the gals in connectingsingles .com. i suggest you to do the same.
250 grams cleaned sardines, ground with a grinding stone or a wet machine grinder, until it is pasty do not mix it in mixer, it will be like mashed potatoes too soft, mix it with fine chopped tomatoes one piece, fine chopped onion one piece, ginger and garlic paste one tea spoon, basin one tea spoon maida one tea spoon pinch of salt and pepper. mix the ingredients well, either with a spoon or by hand for a minute or two, then fry it with one table spoon of cooking oil, let the oil spread on the whole frying pan, cook it in simmer for five minute till it become brown on either side. then serve!!!!!!!!
1 glass of wheat flour a pinch of salt 4 cup of milk cup by cup ie mix wheat per cup with hand then use 2 eggs then one the dough is formed knead for ten minutes with melted butter or oil every one minute with a table spn. knead it till it become soft then keep it over night either in the fridge or in a cool place. usaully wheat flour after kneading get risen within 4 hours but i knead the dough at night ie 9.00 and i bake it in the morning say 7 .00 it is up to you you can knead it and keep it for 4 hours and then bake it for ten minutes check it will look cooked outsie but it is raw inside then again put it in the oven for five minutes
cleaning of prawns is very easy first hold head and pull the tail then the shell comes of easily leaving the flesh separate the shell and the flesh. no, do not throw away the shell, you need to boil them with water for ten minutes in slow fire. then strain the liquid,it is more like prawn soup. call it prawn liquid extract.now throw the shell in the garbage it cannot be used again. the fleshy prawns of 250gms must be fried with 1 tea spn of oil in a kadia for not more then two minutes do not burn it take out the fried prawns and use the same kadia with oil for adding the below ingredients, now slice onions in small pieces i potato in diced pieces pinch of salt 1 table spn of coconut powder 1 tea spn of chillie powder 1 teaspn of dhania powder 1 teaspoon of jeera powder 1 glass of water sliced tomatoes in small pieces 1 tea spn of basin 1 teaspn of mustard seed 1 teaspn of haldi i mashed or chutneyed tamarind boil in slow fire for ten minutes then put the fried prawns, prawns shell extract or soup, 1 twig of cotmeer leaves,not the stem, 10 leaves of curry patta and boil it still further for ten minutes in slow fire and serve hot with steam rice. tast better with white rice or boiled kerala rice.
1 cup of curd i slice of pineapplein small pieces 2 pieces of boiled potatoes in small pieces 1 table spn of maida 1 teaspn melted cheese or cheese spread i table spoon of mayonaise pinch of salt 3 eggs mix thorughly and bake it for ten min serve hot.
duncansantan Forum Posts (48)
soften meat without pressure cooker
a slice of beefsteak 1 kg just bought.peal out the unnecessary fat and white skin with a small
very sharp knife.
dap a pinch of salt all around the meat.
then rub the meat thoroughly with lime see that you have a good grip with the meat and lime, it should not slip from your fingers.
then take the fork and pierce it thoroughly for 4minutes.
then keep it over night marinated in 1 table spoon of vinegar and 1 teaspoon of safron ,red chilli powder, garlic paste, ginger paste, dania powder, cotmeer, keep overturning with the masalas for 1 min then put a steel plate and put a grinding stone or 1 kg weight on the steel plate.
the next day,take out the maronated meat from the soaked vinger, and again peirce with a fork for more than 15 min.
here are two methods
if you have an oven you can bake 1 teaspoon of butter with it for 10 mins
or
if you fry it.put 1 teaspon of cooking oil on the fry pan on slow fire
and cook the steak with a lid for 15 min afer that turn it over for another 15 mins.
please check whether meat is cooked with a fork.
if the fork is pierced easily then the meat is cooked.