Blog on Cooking Photography: 2012

Tuesday, November 13, 2012

Paneer (Cottage Cheese) Kadai Masala for Diwali

Paneer Kadai Masala 1

Ingredients:

Cottage Cheese (Paneer)
Oil
Garam Masala
Turmeric
Tomato
Ginger Garlic Paste
Coriander (Dhania) leaves
Salt

Paneer Kadai Masala 2

Happy Diwali to All!

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Monday, October 29, 2012

Spicy Fried Egg (Anda) Curry

Spicy Fried Egg Curry

Ingredients:

Eggs

Black PepperRed Pepper

Garam Masala

Onion

Tomato

Ginger

Garlic

Sliced Green Pepper

Salt

Oil

Egg Curry (Onion & Tomato)

Fried Boiled Eggs

Peeled Boiled Eggs

Sliced Onions & Tomatoes

Blended Onions & Tomatoes

Cooking Instructions:
1) Hard Boil 10 Eggs.(Approx 7 minutes)
2) Remove the Egg shells
3) Cut the Eggs into two halves
4) Deep Fry the eggs in oil (use a cup of oil for deep fry) until they are brown (as shown in picture above)
5) Slice 2 Onions & 2 Tomatoes (as shown in picture above)
6) Blend the onions and tomatoes (as shown in picture above)
7) Prepare the Egg Gravy (Tadka)with the blended Onions and Tomatoes: (as shown in picture above)

Garam Masala (Three Table Spoons),
Red Pepper (One Tea Spoon) and
Black Pepper (Two Tea Spoon) and
Salt (One Tea Spoon)
with some Oil (Two Table Spoon)
Two spoons ginger garlic paste

8) Mix the Fried in the Egg Gravy in slow heat for 5 minutes
9) Add a glass of water and boil
10) Boil till the water is minimized (as shown in picture above)
11) Now the egge curry is ready to serve with rice.

Note: Usually it takes about 15 minutes to minimize the water in the gravy. Heating time also depends on the gas heating capacity. Ensure that the eggs don't stick to the bottom your utensil.

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Sunday, October 14, 2012

Grilled Spicy Grounded Lamb Patties

Grilled Lamb Patty

Ingredients:
Grounded Lamb
Oil
Salt
Seekh Kabab Masala
Red Pepper
Black Peper

Spiced & Doughed Grounded Lamb on Grill

Grilled Lamb with Chutney

Cooking Instructions:
1) Buy 1 Pound Grounded Lamb or prepare one at home.
2) Make a paste of the Masala:

Seekh Kabab Masala (Three Table Spoons),
Red Pepper (One Tea Spoon) and
Black Pepper (Two Tea Spoon) and
Salt (One Tea Spoon)
with some Oil (One to Two Tea Spoon) .

3) Mix the paste in the Lamb dough thoroughly.
4) Flatten the Dough into small Patties as shown above.
5) Place them on the Grill.
6) Heat the patties till it appears as shown above and also make sure the content is not raw.
7) Enjoy your patties with Bread or Burger Bun and some lettuce and tomatoes or with some Chutney(as shown in the Picture above).

Chutney: Coriander Powder,Yogurt

Note: Usually it takes about 10 minutes after placing the patties on a pre-heated grill. Heating time also depends on the wattage of your grill. Ensure that you turn the patties upside down intermittently so that it is evenly heated.

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Saturday, September 29, 2012

Spicy Grilled Chicken Tikka Masala (No Color)

Chicken Tikka Masala

Ingredients:
Raw Boneless Chicken
Oil
Ginger Garlic Paste
Chicken Tikka Masala
Yogurt
Salt
Other:
Grill

Chicken Tikka Masala With Chivas Regal

Marinated Chicken Tikka Masala on Grill

Marinated Raw Chicken Tikka Masala

Cooking Instructions:
1) Buy 1 Pound Boneless Chicken Breast.
2) Make a paste of the Mariantion Masala:

Chicken Tikka Masala (Three Table Spoons),
Ginger & Garlic paste (Two Tea spoons)
Red Pepper (One Tea Spoon) and
Black Pepper (Two Tea Spoon) and
Salt (One Tea Spoon)
Yogurt (Half cup)

3) Mix the paste in the Chicken Breast thoroughly.
4) Marinate for an Hour or more
5) Place them on the Grill.
6) Spray some oil on the raw marinated pieces and the grill
6) Heat the patties till it appears as shown above and also make sure the content is not raw.
7) Enjoy your patties with some wine or Scotch (as shown in the Picture above).

Note: Usually it takes about 10 minutes after placing the patties on a pre-heated grill. Heating time also depends on the wattage of your grill. Ensure that you turn the patties upside down intermittently so that it is evenly heated.

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Wednesday, September 19, 2012

Spicy Split Urid Dal (Black Gram) Khichdi (Rice and Gram mix)

Ingredients:
Rice
Oil/Desi Ghee
Garam Masala
Salt
Water
Red Pepper

Khichdi Close-up

Uncooked, Washed Rice & Gram

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Saturday, September 8, 2012

Paneer (Cottage Cheese) Curry Masala

Ingredients:
Cottage Cheese (Paneer)
Oil
Garam Masala
Bay Leaves (Tej Patta)
Fenugreek Leaves (Kasuri Methi)
Turmeric
Onion
Tomato
Sliced Ginger
Sliced Garlic Bulbs
Coriander (Dhania) leaves
Cloves
Lemon Juice
Salt

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Thursday, September 6, 2012

Spicy Aaloo (Potato) Fry

Ingredients:
Potato
Cumen Seeds
Oil
Sliced Green Chilli
Red Pepper powder
Turmeric
Salt

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Lauki (Bottle Gourd) Chana Dal (Chickpeas) Curry

Ingredients:
Spit Black Chickpeas
Bottle Gourd (Calabash)
Desi Ghee (Country made clarified Butter)
Onion
Tomato
Ginger
Garlic
Turmeric
Sliced Green Chilli
Coriander Leaves
Asafoetida
Garam Masala

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date

Sunday, September 2, 2012

Spicy Chicken Yakhni (Beaten Yogurt)

Ingredients:
Chicken
Tomato
Curd
Ginger
Garlic
Onion
Asafoetida
Tumeric
Fennel Powder
Red Chilli Powder
Sliced Green Chilli
Salt
Oil

Tadka Tomato Yogurt

Chicken & Rice

Spicy Aaloo Tamatar (Potato Tomato) Curry

Ingredients:
Potato
Tomato
Turmeric
Sliced Green Chilli
Red Pepper Powder
Onion
Cumen
Oil
Salt

Spicy Toor Dal Khichdi (Rice and Lentils)

Ingredients:
Rice
Toor Dal (Red Gram Lentils)
Dried Red Chilli Pepper
Turmeric
Onion
Sliced Green Chilli
Oil
Cumen Seeds
Salt

Photo Courtesy: Nitin Dhar
Cooked by: Nitin Dhar
Copyright 2012 -Till Date