Nainlove Blog

Method:

Put the meat in a pot or karahi (preferrably a karahi.) Add the Garlic and Ginger paste. And fry on medium heat until any water dries up.
Then add 3 glasses of water to meat. Mix and cover and let cook on medium heat. Until meat is tenderized.
Once the meat is tender and looks cooked, add the following ingredients: Oil, Salt, Black Peppers, and Red Chilli Powder. If there is still some

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Method:

Clean, wash and cut the fish into medium pieces.
Rub salt and turmeric powder on the pieces and keep aside.
Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour.
Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it.
Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top.
Quickly heat 6 tbsps of oil and pour.
Cook on a high heat till the gravy becomes thick and the fish pieces become soft.
Before

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Method:

1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the together breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.
Ingredients:

4 Chicken Breasts (boneless, with skin)
Lettuce
1/2 tsp. of White Pepper
1/2 tsp. of

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Method:

Take a kilo and a half of biggish, red carrots and grate them after washing thoroughly.
Put the entire grated carrots in a pressure cooker and steam for two minutes.
Thereafter remove the lid of the pressure cooker. Keep the flame on so that the excess water is dried up.
Keep turning the grated carrots now and then to save them from getting burnt at the bottom of the cooker.
Pour some 200 gms of sweetened condensed milk and two tablespoons of ghee (or saltless butter) over the carrots in the cooker, that remains on the flame.
The Gajar-ka-Halwa needs to be

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Method:

In oil fry the pieces of garlic till they start to turn brown.
Add zeera and red chili.
When brown add the chopped tomato and rest of the spices.
When the spices and tomato are well mixed add the potatoes.
When the potatoes are half done add methi and cook till water dries.
Cook throughout on low heat.
Ingredients:

Potato peeled and cut into 2-3 medium sized small pieces
Garlic chopped 1 clove
Zeera 1/2 tsp
Dried red chilies 2-3 Whole
Salt according to taste
Haldi powder 1/4 tsp
Fresh

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Method:
In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste, papaya paste, cumin powder, garam masala powder, coriander/cilantro leaves, cardamom powder and salt. Mince together until it is well minced and mixed. Take mixture out in a dish and add roasted gram flour. Mix well.
Make lemon sized portions out of the mixture. Put a little of the prepared egg yolk-plum filling in the center of each portion and roll each portion into a round kabab, so as to cover the filling completely. Roll into balls with palm and set aside.
Directions for sauce
Put the

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Method:

Mix all ingredients together with mayonnaise and seasonings.
Serving
Spread sald leaves in a flat plate and pile your salad leaves in the center.
Decorate with twisted orange, pineapple slice and tomato rose on top of salad.
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Serving Options:
Serve Cold
Ingredients:

1 cup Chicken boiled and shreded
1 Cucumber cut lengthwise
1 Tomato, cut lengthwise, remove
1/2 cup Pinapple cubes
1 apple cut in wedges
5 tablespoon

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Method:

1. Make the sushi balls: thoroughly rinse the rice in a sieve until the water runs clear, about 5 minutes. Let the rice drain for a minute or two.

2. In a saucepan with a tight-fitting lid, combine the rice and water. Bring to a boil, then reduce heat to medium, and cook for 5 minutes. Reduce the heat again to low and cook for 15 minutes more. Don’t open the lid at any point during the cooking. Take the pot off the heat, and let the rice stand, covered, for 10 minutes.

3. While the rice is cooking, combine the rice vinegar, sugar, salt,

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