home Corporate Brands
Concerns News & Events Community Recipe Promotions Careers
 
Show All [ 1 2 3 ] Next >>
 
Breakfast Recipe: Cauliflower Paratha
Ingredients: DOUGH: 4 cup Teer Atta 1 to 3 cups cold water 3/4 cup ghee CAULIFLOWER FILLING: 2 tablespoon ghee 1 tablespoon finely chopped fresh ginger root 1 teaspoon finely chopped garlic 1/2 cup finely chopped onions 1 teaspoon turmeric 1/8 teaspoon ground hot red pepper 1 medium cauliflower, trimmed, and coarsely chopped 1 tablespoon finely chopped fresh hot green chili 1 teaspoon ground cumin 1 teaspoon Teer Iodized Salt 6 to 8 tablespoons ghee Preparation: DOUGH: In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee. With your fingertips rub the flour and ghee together until they look like flakes of coarse meal. Pour...
View Recipe DetailsDownload
 
Breakfast Recipe: Keema Paratha
Serves: 9 Persons Ingredients: Filling: 8 oz or 1/4 kg. Keema (minced meat) 2 green chillies few coriander leaves 1 teaspoon ginger 2 garlic flakes 2 teaspoons ground cumin seeds Salt to taste 1 cup water Preparation: Cook minced meat with water chopped ginger and garlic till tender and dry. Mix chopped green chillies, coriander leaves ground cumin and salt. Fill it in parathas. Covering: 3 cups Teer wheat flour 1/2 teaspoon Teer salt 3 teaspoon ghee 1 cop melted ghee Water as required for kneading Preparation: Knead sifted flour and salt with ghee and water till soft dough, keep it covered for 25 minutes. Divide into 9 portions. Pre...
View Recipe DetailsDownload
 
Breakfast Recipe: Spinach Paratha
Ingredients: 3 cups of Teer Flour 1 large bunch spinach coarsely chopped (approximately 1 lb or 500 gms) 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp red chilli powder 1/4 tsp asafetida powder 1/2 tsp turmeric powder Teer Salt to taste Ghee (clarified butter) to pan-fry the parathas Preparation: Grind the spinach into a fine paste in your food processor without any additional water. Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt, garlic paste to the flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft. Keep the dough aside in ...
View Recipe DetailsDownload
 
Dinner Recipe: Chana Dal and Lamb Curry
Ingredients: 250g Teer Chana Dal 6 Teer Soybean Oil 1kg cubed lamb 2 tsp grated root ginger 2 tsp grated garlic 1 tsp turmeric 2 tsp chilli powder 2 tsp garam masala 3 onions, grated 4 tomatoes, chopped salt to taste 1 tsp caster sugar 200g yoghurt 1 tbsp finely chopped fresh coriander Preparation: Soak the channa dal for 2 hours in plenty of water. Drain, and boil the Chana in fresh water till tender, but not overcooked. Drain and set aside. Heat the oil in a large frying pan over medium high heat. Add the lamb and fry until well browned. Add the ginger, garlic, turmeric, chili powder, garam masala, onion and tomato. Reduce heat to medium low and simmer until the...
View Recipe DetailsDownload
 
Dinner Recipe: Chicken and Coconut Curry
Ingredients: 1 small chicken breast cut into small pieces 2 pinches of Spanish saffron, ADDED TO 3/4 cup of hot milk (allow to sit) 2 tablespoons coconut milk 2 tablespoons of 35% cream 1 teaspoon fresh crushed ginger 4 crushed garlic cloves chicken stock fresh coriander Teer salt ground tumeric ground black pepper ground red chillies 1/2 teaspoon garam masala 3 teaspoons 100% vegetable oil Preparation: Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to get brown lift the pan from the stove. Add salt, pinch of ground turmeric, black pepper, ground red chilies and garam masala. Add chicken and cook over low heat. Add coconut milk, cream, and 2 ...
View Recipe DetailsDownload
Show All [ 1 2 3 ] Next >>
 
© City Group. All rights reserved.
This website designed & powered by Twister Media!