Food World Recipes

Preparation Time:30 minutes                                           Veg Cooking time:15 minutes                                                                                  INGREDIENTS: Bengal gram soaked and cooked-2 cups Yam chopped-1cup Raw plantain chopped-1 cup Coconut grated- 2 cups (1 cup for tempering) Ginger chopped -1tsp Garlic chopped-1tsp Green chillies-2 nos (slit) Coriander powder-1tbsp Turmeric powder-1/4 tsp Red chilli powder-2 tsp Pepper powder-1/4 tsp Curry leaves- 2 strings Dry chilly- 2 nos Mustard seeds-1/2 tsp Coconut oil -5tbsp Onion chopped-1 cup Cumin seeds-1/2 tsp salt to taste PREPARATION:   G...

Aaloo methi(potato and fenugreek leaves)stir fry Preparation time:          15 mts Cook time:  10 mts                                                                                            Veg INGREDIENTS: Potato-diced and cooked(1 big) Fenugreek leaves (Methi leaves) chopped-1 bunch Onion chopped-1/2 cup Coconut grated- 1cup Cumin seeds-1/4 tsp Turmeric powder-1/4 tsp Mustard seeds-1/4 tsp Green chillies -2 nos(slit) Dry chilli-1(optional) Curry leaves-1 string Sunflower oil-2tbsp Salt to taste PREPARATION: Heat oil in a deep pan add mustard when it splutters add, dry chilli, cumin seeds, curry leaves, chopped onio...

Mango Pickle Preparation time:20 min                                                                 TYPE veg Cook time:  8 min INGREDIENTS: Raw Mango raw - ½ Kg Red  Chilly  powder ( Kashmiri ) - 1tbsp. ¼ tbsp. Turmeric powder Ginger garlic paste - 2 tbsp. Sesame oil - ½ cup Mustard - 1tsp. Curry leaves Salt to taste PREPARATION     Cut raw mangoes into small pieces. Mix with ½tbs salt and keep it for a day. Next day drain the mango pieces and keep in a dish. Heat oil in a pan and splatter mustard. Add ginger garlic paste, turmeric, curry leaves, green chilly and sauté for five minutes. Add salt, fenugreek and mix well. Remove from fire add re...

Lemon Pickle Preparation time:  30 min              Vegetarian INGREDIENTS: Lemon - ½ Kg Sesame oil - 1cup Ginger garlic paste - 2tbsp. Red Chilli powder (Kashmiri) -1tbsp. ¼ tsp. Turmeric powder 1tsp. Mustard Green chilli - 3nos (chopped) Vinegar - ½ cup ¼ tsp. Asafoetida ½ tsp. Sugar Fenugreek - ¼ tsp. Curry leaves - few Salt - to taste PREPARATION 1.       Steam lime for 15 minutes. Wipe them with a dry cloth. Cut them into small pieces, mix with salt and keep this for a day. Next day heat oil in a pan and splatter mustard. Add ginger garlic paste, turmeric, curry leaves, green chilli and sauté for five minutes. Add salt, fenugreek and asafoetida. Then mix well. Remove from fire add red chilli powder, sliced lime, sugar and vinegar. Mix well, cool and store in an airtight bottle ...