Eggless Mayonnaise Recipe | HungryForever

This wonderful Italian way of preparing Eggless Mayonnaise is quick, easy and fabulously tasty. Take the perfect ingredients, mix them together and ta-da, there you have just what you need to add some zing to your dish. 

INGREDIENTS

• 1 cup Milk
• 3 tbsp corn flour Corn Starch
• 2 tbsp olive oil
• 1 tsp white vinegar
• 1 tsp sugar
• 1/4 tsp Mustard seeds
• 1/4 tsp black pepper powder
• 1/4 tsp Salt

INSTRUCTIONS

1. Take cornflour in a mixing bowl, add 1/2 cup milk to it and whisk it well without any lumps.
2. Take mustard seeds and powder it coarsely, I used my hand mortar and pestle to do this, Set aside. Take remaining 1/2 cup milk in a pan and heat it up.
3. Once milk is boiled, add cornflour milk mixture and keep stirring with a whisk. Keep in low flame and keep cooking.
4. Keep cooking it until its thick and creamy. Make sure the flame is low.
5. Keep whisking until its thick. Cool down completely and then blend it to a smooth paste.
6. See how creamy it is. Now transfer this to a bowl, add pepper powder, mustard seeds powder, sugar, salt, olive oil and vinegar.
7. Whisk it well until it's creamy.
8. Store in airtight container and refrigerate it.

Recipe Link : https://www.hungryforever.com/recipe/eggless-mayonnaise-recipe/

Sri Lankan Chicken Curry Recipe

Tickle your palate with spicy Sri Lankan taste in chicken curry blended with coconut milk, coriander and red chilies. 

INGREDIENTS

• 30 gms ghee
• 1 onion chopped
• 2 cloves garlic crushed
• 4 green chillies cut lengthways into thin strips and seeds removed
• 1 tbsp ground turmeric
• 1 tbsp ground coriander
• 1 1/2 kgs chicken pieces
• 2 1/2 cupes coconut milk
• 2 tbsp coconut cream
• 2 tbsp fresh lime juice

INSTRUCTIONS

1. Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
2. Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
3. Add coconut cream and lemon juice, simmer uncovered for 5 minutes.

Recipe Link : https://www.hungryforever.com/recipe/sri-lankan-chicken-curry-recipe/

Varan Bhaat Recipe | HungryForever

Homemade Varan Bhaat Recipe - Enjoy this very very simple yet very flavourful festival recipe. Varan Bhaat is a famous Maharashtrian dish of steaming hot rice topped with ghee and lentil curry. The toovar dal is prepared in a simple and homely manner that will appeal to everybody.

INGREDIENTS

• 1 cup arhar dal
• 2 1/2 cup Water
• 2 medium tomatoes chopped
• 1/4 tsp Turmeric powder
• Salt to taste

For Tempering

• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• a pinch of Asafetida optional
• 2-3 cloves garlic
• 1 slit green chili
• 10-12 Curry Leaves
• 1 tbsp coriander leaves (chopped for garnish)
• 1/2 tbsp ghee

INSTRUCTIONS

1. Rinse the lentils well in water.
2. Pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
3. When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon.
4. Add 1 cup water plus salt.
5. Keep on simmer till you get the desired consistency, which is neither thick nor thin.
6. Turn off the stove and keep covered.
7. Heat ghee in a pan.
8. Pop the mustard seeds first.
9. Then add the cumin and crackle them.
10. Add the asafetida, curry leaves, garlic and green chilies.
11. Fry till the garlic gets light browned and the curry leaves become crisp.
12. Pour the whole tempering in the dal.
13. Cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
14. Garnish with coriander leaves or stir in the coriander leaves.
15. Serve hot with steamed rice.

Recipe Link: https://www.hungryforever.com/recipe/varan-bhaat-recipe/

Sticky Monkey Bread Recipe | HungryForever

It's fast, it's easy, and of course everyone loves it.This recipe with a new pudding flavor is the best. Monkey Bread is a sweet, sugar treat that will be loved by young and old alike. Be careful, its dangerously addictive. Try this sweet easy recipe in simple steps on Hungryforever.com.

INGREDIENTS

• 1 cup chopped pecans
• 12 tablespoons sticks unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon Apple Cider Vinegar
• 2 tablespoons dark rum
• 1/8 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 batch Basic Sweet-Roll Dough without nutmeg

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
2. Melt 1 stick butter in a medium saucepan over medium heat.
3. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.
5. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan.
6. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
7. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
8. Put the granulated sugar in another bowl.
9. Pinch off tablespoonfuls of dough and roll into 1-inch balls.
10. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
11. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
12. Preheat the oven to 350 degrees F.
13. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
14. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

Recipe Link : https://www.hungryforever.com/recipe/sticky-monkey-bread-recipe/

Matar Masala Recipe | HungryForever

Matar Masala Recipe - This spicy green pea masala recipe will make you fall in love with peas. Matar masala, a tasty and easy to make side dish for chapati, roti, naan and rice. Try out this simple and easy restaurant style matar masala recipe on Hungryforever.com.

INGREDIENTS

• 3 large tomatoes chopped
• 12 Cashew nuts
• 1 cup peas
• 1 inch onepiece of ginger 2 green chillies and 2 green chillies, crushed to a paste
• 2 tbsp fresh yogurt
• 2 tbsp milk powder
• 1/2 tsp Hing
• 1/2 tsp haldi
• 3/4 tsp red chili powder
• 1 tsp Cumin powder
• 1 tsp coriander powder
• 1/2 tsp Garam masala powder
• 1/2 tsp dry methi leaves crushed
• 1 cup Water
• 3 tbsp Oil
• 1/2 tsp Salt
• 1 bay lead
• 2 Cloves
• 2 cardamoms
• 1 inch cinnamon

INSTRUCTIONS

1. Soak the cashew nuts in warm water for half an hour.
2. While the cashew nuts are soaking, steam the peas in a pressure cooker until cooked.
3. Drain the soaked cashew nuts, and blend them with the tomatoes in a blender, until you get a smooth paste.
4. Heat the oil, and add the bay leaf, cloves, cardamoms and cinnamon and sauté for one minute.
5. Add the ginger chilli paste and the hing and sauté for half a minute.
6. Add the paste of tomatoes and cashew nuts and stir well
7. Cover the pan and allow the masala to cook for a minute
8. Whisk the yogurt using a hand held whisk until smooth.
9. Stir the masala in the pan until it thickens and then add the turmeric powder, red chili powder, cumin powder and garam masala powder.
10. Saute for a minute.
11. Lower the flame, and add the curd.
12. Stir the mixture immediately and quickly, until the yogurt is well combined with the masala.
13. Add the water to the mixture.
14. Add the cooked peas and salt and stir well.
15. Then add the milk powder and stir well
16. Allow the curry to cook on a low flame until it begins to simmer.
17. Once it simmers add the methi powder and stir the mixture.
18. Switch of the flame.
19. Pour the curry into a serving bowl and garnish with coriander leaves.

Recipe  Link : https://www.hungryforever.com/recipe/matar-masala-recipe/