Vah reh vah com recipes

Vah Mango Pickle

Vah Mango Pickle

1. Slice the mango into small cubes and keep it a side2. Take bowl add Red chilli powder,mustard powder,fenugreek powder,garlic mashed,turmeric powder mix this well and keep it a side
kheema ka kofta

kheema ka kofta

To the same jar with the powder add washed minced mutton,salt,turmeric,chilli powder,ginger garlic paste and grind till the kheema becomes soft
AILA FISH FRY

AILA FISH FRY

First clean up the fish and give gashes on both sides,. Take a bowl add oil, black pepper powder, chilly powder, cumin powder, coriander powder, turmeric, salt, lemon juice mix this well,
Mango Pudding

Mango Pudding

Mix well to combine. Mix together the mango pulp, milk, sugar and the cool whip in a large bowl
eggless cake

eggless cake

Cool completely before doing icing if any. for microoven keep 12mintues and for oven ,Preheat oven to 350 degrees F
Okra Soup

Okra Soup

1. Wash ladies fingers. Slice thin. 2. Chop onions and tomatoes. 3. Melt butter. Add onions and fry. Add ladies fingers and toss lightly
Quick Cream of Tomato soup

Quick Cream of Tomato soup

Take a small nonstick vessel, add the 2 tsp butter,add 2tsp of all purpose flour to the melted butter , keep flame in low so that u don't burn them, then after the flour is slightly cooked add the chopped onions , saute well , then add little water and it will form the base , add the basil leaves , add the tomato puree and the carrot puree
Mix Vegetable Korma with Onion Tomato Gravy

Mix Vegetable Korma with Onion Tomato Gravy

Heat oil in a pressure cooker add onions, salt, sauté it and add ginger garlic paste, tomatoes, turmeric, chilly powder, cumin powder, coriander powder, mix this and put the lid on and let it cook for 15 to 20 minutes in a slow flame (6 to 7 whistles), use this gravy in many veg and non veg curries
Tandoori fish

Tandoori fish

Mix all the above ingredients and marinade for about 2 hours. Line the baking tray with the foil and arrange the fish on it drizzle some oil
SALSA SOUP RAW RASAM

SALSA SOUP RAW RASAM

1. First roast the tomatoes, green chilly, garlic, open flame,. 2. Take a bowl add cumin seeds, roasted garlic, green chilly, pound it lightly add salt, chopped onions, tomatoes, and add lemon rind, and lemon juice, sugar, add chopped coriander, again pound it lightly, leave it refrigerator at least 2 to 3 hours
Pineapple Zarda Pulao

Pineapple Zarda Pulao

Take a pan add water, ghee, saffron (soaked in milk) comes to boil add rice (soaked in water for 30 minutes) add pinch of salt, cook for 5 minutes then add pineapple & sugar mixture, mix it and add cardamom powder, pistachio, almond, khoya (optional) mix gently put the lid on cook it in a slow flame for 3 minutes, then switch off the flame
Kabsa

Kabsa

Once the water comes to a boil, add the rice, turn the heat to low and let cook for about 10-15 minutes
mothers chicken curry

mothers chicken curry

in a blender combine all the garam masala ,ginger, galic , peppercorns ,blend it like coarse & keep it aside
Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry

Cream Cheese Stuffed Chicken Breast with Yellow Gravy Curry

Take the chicken breast and cut open like a pocket using knife. Take a bowl add khoya (if you don’t have khoya use cottage cheese), add pistachios, grated paneer, chopped mint, chilly flakes, shahi jeera, chopped coriander, salt, garam masala, mix it well and put the masala in to the chicken breast and seal the edges hitting with back of the knife
Capsicum Masala Curry

Capsicum Masala Curry

Step 01) Heat a pan and add sesame, coriander seeds, ground nut and red chilli and roast them nicely make sure not to burn them