Priti asked: Papaya Curry INGREDIENTS Papaya-200 gm
Carrot-100 gm
Curd-1/2 litre
Salt-2 tsp
Heat oil in a frying pan.Add mustard seeds, papaya and carrot,and stir well for 15 mins.Add curd to the frying pan and stir again.Add adequate salt.
Chicken-Peas Curry INGREDIENTS Chicken-1/2 kg
Carrot-200 gm
Peas-200 gm
Turmeric powder-4 tsp
Coriander powder-4 tsp
Onion(Big)-200 gm
Chilly powder-3 tsp
Heat oil in a frying pan.Add mustard seeds,Onion(Big).Add Chicken pieces to it and heat until well-cooked.Put turmeric powder,coriander powder and mix well.Add carrot,peas and stir well for 5 mins.Add 3 cups water and boil.Add salt and chilly powder.
Chicken-Pepper Curry INGREDIENTS Chicken-1/2 kg
Carrot-200 gm
(Grated)
Onion(Big)-150 gm
(Grinded)
Pepper-5 tsp
Green Chilly-10
(chopped)
Turmeric powder-4 tsp
Coriander powder-4 tsp
Heat oil in a frying pan.Add mustard seeds, Onion, carrot,and stir for 5 mins.Add the Chicken pieces to it and heat until well-cooked.Add pepper and mix well.Put turmeric powder and coriander powder and mix well.Add 3 cups water and boil.Add adequate salt.
Corn Masala INGREDIENTS Corn-150 gm
Onion(Big)-150 gm
(grinded)
Turmeric powder-2 tsp
Chilly powder-1 tsp
Salt-1/2 tsp
Heat oil in a frying pan.Add mustard seeds to it.Add grinded Onion,Corn and stir for 10 mins.Put turmeric powder,chilly powder,salt and stir well.
India has a vast history in varied delicious recipes-Chicken recipes,salads, amongst a few to mention.Spices and condiments are a part of every Indian recipe.A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time in a specific region of a country and which has notable distinctions from the cuisine of a country as a whole.Some examples of great regional variance can be seen in the cuisines of France,Italy,Indonesia,Mexico,Peru,India and China among others.
Louise
