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Top 5 dishes made from food cream
1 . Ilish fish fry with spicy cream coconut sauce
Ilish fish fry with spicy cream coconut sauce
#kitchendivas
#presentation
#post 2
Ilish fish fry is an Assamese style in Assam varieties of fish made with curry leaves and herbs as well. I made with a different texture it is creamy, spicy saucy. tasty sweet, spicy, and yummy too!
Ingredient
250 gms
ilish fish
1/2 tbsp
turmeric powder
as per taste
Salt
1 tbsp
corn flour
as required
Oil for deep frying
For
sauce-
Some
mustard seeds
1 inch
ginger chopped
1/2 teaspoon
garam masala powder
1/2 teaspoon
dhania powder
1/2 cup
food cream
2 teaspoons
oil
Cooking instructions
* Step 1
Wash the fish piece and drain the water. Sprinkle salt, turmeric, and corn flour, and in a fish piece and coated the fish well with the flour. Heat the oil in a wok, and fry the prepared fish till brown or well cooked. Take out from the wok and keep it in a plate.
* Step 2
For sauce, grind the chopped garlic, onion, ginger, coriander leaves,chillies,dalchini, in a fine paste.At the same time blend the tomato, coconut in a fine puree.
* Step 3
Heat 2 tbsp of oil in a pan. Splutter some mustard seeds, add the blended tomato, coconut puree, saute for a while, meanwhile add the prepared spices for sauce, garlic, onion, ginger, chilies, coriander, salt, and dalchini paste. mix well with the puree, and cook for some time till gravy thickens covering lid this will take around 10 mins. After that add 1 tbsp of cornflour mixed with 1 teaspoon of water and pour in the sauce, mix food cream as well and cook for the next 15 mins in a low flame.
* Step 4
Switch off the gas when done. And serve it on a plate with sauce.
Note: if there is a photo you can click to enlarge it
2 . Creamy rajma samosa
Creamy rajma samosa
#kitchendivas
#techniqueweek
#post 2
Samosa made with a different twist of creamy rajma ingredients taste yummy and delicious definitely going to love it..for a samosa lover..best goes well with evening tea snacks...
Ingredient
100 gms
wheat flour
Pinch
salt
1/2 teaspoon
azwain
1/2 teaspoon
turmeric powder
1/2 teaspoon
garam masala powder
1/2 teaspoon
rajma masala powder
1/2 teaspoon
amchur powder
1/2 cup
food cream
2 teaspoon
oil
1/2 teaspoon
mustard seeds
Cooking instructions
* Step 1
Soaked the rajma overnight.boiled the rajma and aloo / potatoes in a pressure cooker to 3 to 4 whistles.drain the water and keep aside.
* Step 2
Now combine all the ingredients together wheat,salt,ajwain,and water as per requirement and make a smooth dough,and keep aside for 30 min.
* Step 3
Heat oil in a wok.splutter mustard seeds,add onion,turmeric powder,and saute till brown.add chillies,now add the boiled rajma,aloo,and the spices given.add ginger paste,and saute for 5 min till get well mixed.add salt,and cream and cook for next 10 min in a low flame.
* Step 4
Now make a round shape out of a dough and flattened the dough with the help of a rolling pin.make a round shape and cut it in a thinly slices half the flattened shape for filling the stuff roll the stuff in a round ring and cover from all the edges with a water applying over a hand.
* Step 5
Heat the sufficient oil in a pan and deep fry the prepared ring samosa till golden brown take out from the pan and serve it in plate hot.
* Step 6
Crispy rajma samosa is ready to serve with tea.
Note: if there is a photo you can click to enlarge it
3 . Rajma peanut tikki with creamy chickpea sauce
Rajma peanut tikki with creamy chickpea sauce
#mysteryweek.
#kitchendivas.
#post 1.
Tikki made with the healthy ingredients like rajma and peanut.fast and easy to make yet very tasty and delicious too.served with the chickpea creamy sausage very unique and tasty this snacks goes well with evenning tea so enjoy and try this recipe....
Ingredient
25 gms
white kidney beans
50 gms
peanut (badam)
1/2 teaspoon
garam masala powder
2 teaspoon
corn flour
2 teaspoon
rice flour
1/2 teaspoon
turmeric powder
1/2 teaspoon
salt
1 teaspoon
ginger paste
1 teaspoon
water
50 gms
chickpea chana
2
tomatoes
3-4
garlic
1/2 cup
food cream
2 teaspoon
butter or oil
To taste
Salt
Cooking instructions
* Step 1
For tikki.soaked white rajma overnight.boiled the rajma,and roast the peanut till brown. And grinded the rajma and roasted peanut together in a fine paste.Now in a mixing bowl assemble all the ingredients given for tikki.mix the mashed boiled potatoes,corn flour,rice flour,turmeric,garam masala powder,green chillies,onion,peanut, salt,white rajma, oil,and water as per.mashed with a spoon and make it a fine paste, to make it a round shape tikki.
* Step 2
Prepared the tikki and keep in fridge to let it cool for 20 min.after 20 min heat the sufficient oil in a wok and fry the prepared tikki till brown in a low flame and keep aside.
* Step 3
For chickpea sauce blend the tomatoes,red chillies,garlic,in a fine puree.meanwhile grinder the boiled chickpea in a fine paste.
* Step 4
Heat 2 tsp of butter or oil in a pan,fry the chickpea paste and stir for a min for 1 min.next add the tomatoes puree and garam masala powder,ginger and garlic paste,salt as per taste. and mashed bananas. And mixed with a spatula cook for next 5 to 10 min.stirring continuously add food cream and stir for a min till soft and well cooked if needed add a little bit of water to avoid stickiness. Now let it cool for a min and blend the mixture in a fine paste like sauce.
* Step 5
Serves the tikki hot with sauce serve with tea..topping with cheese...
Note: if there is a photo you can click to enlarge it
4 . Healthy green pumpkin curry(hara kaddoo curry)
Healthy green pumpkin curry(hara kaddoo curry)
#goldenapron
#post 25
#healthylunch
This healthy receipe is easy and fast to make yet taste very delicious and healthy indeed best to be serve with rice
Ingredient
1 teaspoon
turmeric powder
1/2 tbs
black kalongi
1 teaspoon
ginger paste
1 teaspoon
garlic paste
1/2 teaspoon
garam masala powder
1/2 teaspoon
Jeera powder
Pinch
hing
4-6
curry pata
50 gms
food cream
As needed
Coriander leaves for garnishing
Cooking instructions
* Step 1
Washed and finely chopped the baby pumpkin heat 2 teaspoon of oil in a wok and fry the chopped pumpkin till it's brown.and soft.take out from the pan and keep aside.now in the same wok fry the onions, kalongi,curry pata,turmeric,hing,and saute for a while.now add the soaked and paste moong dal,and keep on stirring till soft.and half cooked.next add the tomato puree,cream and stir for a min cover the lid for 5 min and cook.then add all the masala given along with ginger,garlic,green chilli paste.
* Step 2
Cook for next 5 min till it's get well mixed.add salt as per taste.and a little bit of water to make it a fine consistency of curry.then cook for next 10 to 15 min in a medium flame.
* Step 3
Next add the fried pumpkin and mixed it well.cook for next 15 min covering the lid in a low flame. If it's done switch off the flame and garnish it qith fresh coriander leaves.
Note: if there is a photo you can click to enlarge it
5 . Cream banana curry
Cream banana curry
#myfirstreceipe
Ingredient
1 tablespoon
sarso seeds(mustard seeds)
pinch
hing
1 tablespoon
turmeric powder
3 tsp
Tomato sauce
2 tablespoon
garam masala
2 tablespoon
zeera powder
4 tablespoon
food cream
Cooking instructions
* Step 1
Heat oil in a pan
* Step 2
Fry onion,bay leaves, mustard seeds, and a pinch hing.and stir for sometime.
* Step 3
Fry till it turns golden brown
* Step 4
Add tomato puree.
* Step 5
Next Mix ginger garlic paste,and saute for sometime. Till it's raw smell goes away. Add turmeric powder and stir for a min.
* Step 6
Next,Add the zeera powder, garam masala powder,and fried banana,and mix in the puree.and saute with a spatula cook for 5 min.
* Step 7
Add water as required and cook..for next10 min.add tomato sauce,and cream as per the given instructions, and mix nicely.cook for 1 min in a medium flame.
* Step 8
Serve in the plate and garnish it with fresh coriander leaves.
* Step 9
Serve with hot phulka roti
Note: if there is a photo you can click to enlarge it
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