How To make Indian/U.S. Equivalents
Achar; Pickle Adrak; Ginger Ajwain or Ajowain; Lovage Aloo; Potato Alsi; linseed Am; Mango Am chur; Mango Powder Anardana; Pomegranate Areca; Betel Nut Asafoetida; Hing Aserio; Aniseed Ata or Atta; Chapatti flour -Fine wholemeal Badia/badian; Star Anise Badam; Almond Besan; Chickpea flour Bindi; Okra Brinjal; Aubergine/eggplant Chawal; Rice Chor magaz; Melon seeds Cus cus; Poppy seed Dahi; Yogurt Dalchini; Cinnamon Dhania; Coriander Doroo; Celery Elaichi; Cardamon, black, -brown, green, or white Gajar; Carrot Ghanti chhap (ground millet) Goor or Gur; Palm sugar Gram flour (Besan); Chickpea Haldi; Turmeric Imli; Tamarind Jaifal or Taifal; Nutmeg Javatri; Mace Jeera or Zeera; Cumin Kabli chana; Chickpea Kaju; Cashew nuts Kala namak; Black Salt Kalongi; wild onion seeds Kesar or Zafron; saffron Lasan; Garlic Lavang; Cloves Makke; Cornflour Methi; Fenugreek Mirch; pepper Namak; salt Nga-Pi; Shrimp paste Neem/Kariphulia; Curry leave Nigella; Wild Onion Seed Panch Phoran; 5-seed mixture Podina; Mint leaves/powder Rai; mustard seed Rajma; Red Kidney beans Ruh gulab; rosewater Sarson Ka Sag; Mustard leave Saunf; Aniseed Seenl; Allspice Singoda flour (buckwheat) Sonf or Soonf; Fennel seed Sont or Sonth; Dry ginger Supari; Mixture of colored -seeds to chew after a meal Tej Patia; Bay Leaves Tej Patia; cassia leaves Til; sesame seeds Tusci; Basil Vark or Varak; Edible silver -or gold foil Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON.
How To make Indian/U.S. Equivalents's Videos
Recipe Conversions 1 (Yield Adjustment)
Explaining how to do a recipe conversion for a weighed ingredient using the Yield Adjustment formula.
Tasty Tomato Curry Recipe | Restaurant Style Tomato Curry | Tomato Masala Curry
How to make tomato curry | Simple & Tasty Tomato Curry:
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Asparagus Recipe Stir Fry | How to Cook Asparagus
How to cook asparagus? Here is our delicious asparagus recipe! It features other colorful vegetables (you can use whatever is in season) and of course some delicious spices to give a unique flavour to our spring dish.
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Veg Thukpa Soup | Winter Special Recipe | ठंड के मौसम में बनाइए वेज थूकपा सूप | Chef Sanjyot Keer
Full written recipe for Veg Thukpa
Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Noodles
Ingredients:
• Noodles 1 packet (150g)
• Water For boiling
• Oil 1 tbsp
• Salt to taste
Method:
• Add water to a pot, set it on a high flame and bring it to boil, then break the noodles and add it to the boiling water and add salt to taste.
• Let the noodles cook in boiling water until they become soft boil, once it becomes soft switch off the flame and rest them for a while.
• Once you feel the noodles are ready or cooked enough use a sieve and strain the water.
• Drizzle some oil over the cooked noodles and mix well to coat the noodles with oil. Keep them aside to be served alter with the thukpa.
Thukpa
Ingredients:
• Oil 1 tbsp
• Ginger 1 inch chopped
• Lehsun (garlic) 1 tbsp chopped
• Hari mirchi (green chillies) 2-3 diagonally cut
• Fresh coriander stalk finely chopped
• Onions 1/3 cup sliced
• Tomatoes 1/3 cup sliced
• Powdered spices:
1. Turmeric (haldi) powder ¼ tsp
2. Red chilli powder 1 tsp
3. Jeera powder 1 tsp
4. Garam masala 1 tsp
5. Sichuan pepper corn powder 1 pinch
• Veg stock / Hot water 1 litre
• Carrots 1/3 cup julienned
• Red bell pepper 1/3 cup julienned
• Green capsicum 1/3 cup julienned
• Yellow bell pepper 1/3 cup julienned
• Mushroom 1/3 cup sliced
• Cabbage 1/3 cup shredded
• Soy sauce 2 tsp
• Salt to taste
• Black pepper powder 1 pinch
• Vinegar / Lime juice 1 tsp
• Fresh coriander small handful roughly chopped
• Fresh spring onion greens 1/3 cup chopped
Method:
• Set a wok on medium heat, let the wok heat nicely, lower the flame, add oil and heat it well.
• Further add ginger, garlic and green chillies, cook them on high flame for a few minutes.
• Then add the sliced onions and stir and cook for a minute on medium high flame until the onions become translucent.
• Further, add the tomatoes and cook on high flame for a minute.
• Now, add all the powdered spices and cook them on high flame for a minute.
• Add hot stock to the wok and bring it to a boil, once it starts to boil add all the vegetables, soy sauce, salt to taste and black pepper powder. Stir well and cook for 2-3 minutes. Remember to keep the crunchiness of the veggies so do not overcook them.
• Finish it by adding lemon juice, fresh coriander and fresh spring onion greens and stir once.
• Your thukpa soup is ready. Serve hot with cooked noodles and momo chutney.
Momo chutney
Ingredients:
• Tomatoes 3 medium sized
• Whole dry red chillies 15-16 nos
• Fresh Coriander small handful roughly chopped
• Spring Onions 3 tbsp
• Green chillies 3-4 nos
• Garlic 8-10 cloves
• Sugar 1 pinch
• Salt to taste
• Lemon juice 1 tsp
Method:
• In a large bowl, soak the dry red chillies in hot water for 1 hour.
• Set a grill on the stove and roast the tomatoes on an open flame and char the skin from all sides, remove the tomatoes and keep in a bowl, cover it with a lid and let the tomatoes rest for a while. Doing this step will help to remove the skin efficiently.
• Now take a tong, peel the skin of the tomatoes and cut them into 2 halves and keep it aside
• In a food processor or a mixer grinder, add the coriander leaves, and the remaining ingredients of the chutney, use pulse mode and grind into a semi coarse chutney, you can also choose to keep the texture of the chutney fine. Your spicy momo chutney is ready.
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How to make set Curd at home Perfectly | कैसे दही जमाए मार्केट जैसा जमाना Kunal Kapur Recipes
Setting curd from milk sounds easy but for some it can be quite a task. Explore how to set curd perfectly every time no matter what the weather.
#yogurt #Curd #KunalKapurRecipes
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