



{
    "Recipes-app": {
        "category": [
            {
                "Name": "Chicken",
                "subcategory": [
                    {
                        "Name": "CHICKEN KORMA",
                        "Img" : "butter_chicken-2.png",
                        "Ingredients": "Ingredients: !  1/4 pint/150ml natural yogurt ! 2 ounces/50g ground almonds ! 1 1/2 tsp chili powder ! 1/4 tsp crushed bay leaves ! 1/4 tsp ground cloves ! 1/4 tsp ground cinnamon ! 1 tsp garam masala ! 4 green cardamom pods ! 1 tsp ginger pulp ! 1 tsp garlic pulp ! 14 ounce/400g can tomatoes ! 1 1/4 tsp salt ! 2 pounds/1kg chicken, skinned, boned and cubed ! 3 ounces/75g butter ! 1 tbsp corn oil ! 2 medium onions, sliced ! 2 tbsp fresh coriander, chopped ! 4 tbsp cream",
                        "Method": "Method ! Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. ! Put the chicken into a large mixing bowl and pour over the yogurt mixture. ! Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes. ! Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry."
                    },
                    {
                        "Name": "MURGH AFGHANI RECIPE",
                        "Img" : "Chicken-Afghani-Kebab-Recip.png",
                        "Ingredients": "Ingredients: ! 1 (2 1/2 pound) cut-up chicken ! 2 cups yogurt ! 3 cloves garlic ! 2 medium onions, chopped ! 1 tsp paprika ! 2 tsp fresh ginger, chopped ! 2 tsp peanut or sunflower oil ! 2 tsp ground coriander ! 1/2 tsp ground chili ! 1 tsp cumin ! Seeds of 2 peeled cardamom pod ! 1 tsp poppy seed ! 1 tsp turmeric ! 1 bay leaf ! 2 tbsp fresh coriander, chopped",
                        "Method": "Method ! Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours. ! Heat oil in large heavy casserole; gently saut remaining onion and garlic for 1 minute. Remove and set aside. ! Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade. ! Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve."
                    }


                ]
            },
            {
                "Name": "indian dal",
                "subcategory": [
                     {
                      "Name": "DAAL MAKHANI",
                      "Img": "indiandaal.png",
                      "Ingredients": "Ingredients ! 1 cup whole urad daal (urad sabut) ! 1tbsp Red kidney beans (Rajma) ! 1 onion finely chopped ! 1 tomato finely chopped ! 1 Ginger piece ! 2-3 green chilies finely chopped ! chopped coriander leaves ! 4-5 flakes Garlic paste ! 1/2 cup stirred curd ! 1/2 cup fresh stirred cream (malai) ! 2tbsp butter ! 1tsp cumin seeds (jeera) ! 1/2tsp turmeric powder ! 1/2tsp Garam masala ! Red chili powder to taste ! 1/2tsp dhania powder ! Salt to taste ",
                      "Method": "Method ! Soak rajma in water overnight. ! Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal. ! Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown. ! Now add ginger, green chilies and tomatoes and fry till tomatoes soften. ! Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment. ! Add daal and stir on medium flame. As soon as it starts boiling remove from the gas. ! Sprinkle garam masala powder and garnish daal makhni with coriander and add butter. ! Serve daal makhni hot. Goes well with laccha paratha, naan or rice."
                    },
                    {
                        "Name": "Cheese Pasta",
                        "Img" : "Pasta-Cheese-Ham425x335.png",
                        "Ingredients": "Ingredients: ! 1/2 cup Split Bengal Gram (Chana) ! 1 cup grated Coconut ! 4 tblsp Clarified Butter (Ghee) ! 1 cup Jaggery ! 5 crushed Cardamoms ! 2 tblsp Coconut cut into cubes ! 5 Cashewnut (Kaju) ",
                        "Method": "Method ! Wash and soak the gram. ! melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside. ! In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside. ! Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer. ! Boil the gram in a sauteuse with just sufficient water to cook the gram. ! When the gram is cooked add the jaggery and the coconut milk. ! Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency.). !  Add the remaining ghee and the cardamoms. mix thoroughly. ! Serve garnished with the fried coconut pieces and the cashew nuts. ! "
                    }
                ]
            },
            {
                "Name": "Fish",
                "subcategory": [
                    {
                        "Name": "FISH PAKORA",
                        "Img" : "fishcoftacurry.png",
                        "Ingredients": "Ingredients: ! 4 white fish fillets (steamed and cut into pieces) ! 2 eggs ! A large pinch of salt ! A pinch of red chili powder ! 2 tbsp corn flour ! 2 tbsp lemon juice ! 1 tsp chopped coriander leaves ! Oil for deep-frying paoda ",
						"Method": "Method ! Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter. ! Heat oil in a kadhai or deep-frying pan. ! Dip each fish piece into the batter and fry in batches till golden and crisp all over. ! Serve the fish pakora hot with your favorite chutney or ketchup."
                    },
                    {
                        "Name": "INDIAN FISH CURRY",
                        "Img" : "INDIAN-FISH-CURRY.png",
                        "Ingredients": "Ingredients : ! 700gms / 11/2 lb white fish fillet ! 2 medium Onions ! 4 cloves garlic (paste) ! 1 tbsp ginger (paste) ! 4 tbsp tomato puree ! 2/3rd cup water ! Salt To Taste ! 1/2 cup ghee ! Spices : ! 1tsp white cumin seeds ! 1tsp turmeric powder ! 1tsp garam masala powder",
                        "Method": "Method ! Cut the fish into medium-sized pieces. ! Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside. ! Chop one onion finely and grind the other one. ! Add the chopped onion to the ghee in the pan and fry until golden. ! Add all spices and cook stirring for 10 seconds. ! Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate. ! Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes. ! Serve the indian fish curry hot with rice or roti."
                    }
                ]
            },
            {
                "Name": "indian rice",
                "subcategory": [
                    {
                        "Name": "CHICKEN BIRYANI",
                        "Img" : "chickenbiryani.png",
                        "Ingredients": "Ingredients: ! 2 cups Basmati Rice ! 3/4 kg Chicken Pieces ! 1/2 cup Milk ! 1 cup Yogurt (curd) ! 3 sliced onion ! 1 tsp Ginger Paste ! 1/2 tsp Garlic Paste ! 1 tsp Green Chilli Paste ! 1/2 cup Tomato Puree ! 2 tsp Red Chilli Powder ! 1 tsp Turmeric Powder ! 1 tsp Roasted cumin powder ! 2 tsp Garam Masala Powder ! 1/2 tsp Green Cardamom Powder ! Saffron a pinch ! 1 tsp Coriander Powder ! 2 tbsp Green Coriander Leaves ! Salt to taste ! 7 tbsp Oil",
                        "Method": "Method: ! Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. ! Marinate the chicken with this mixture and keep aside for 3-4 hours. ! Heat oil in a pan. Fry the onions until golden brown. ! Add the marinated chicken and cook for 10 minutes. ! Add 4 cups of water to the rice. Mix saffron in milk and add to it. ! Add cardamom powder. Add the chicken pieces. ! Pressure cook the rice. Mix gently. ! Garnish with green coriander leaves and serve hot."
                    },
                    {
                        "Name": "JEERA PULAO",
                        "Img" : "curdrice.png",
                        "Ingredients": "Ingredients ! 1 cup Long Grain (Basmati) Rice ! 2 cups Water ! 11/2tsp Cumin seeds(jeera) ! 1tbsp oil ! salt to taste ! 2 Bay leaves ! 3-4 cloves ! Few whole Black pepper ! 1 Black Cardamom ",
                        "Method": "Method ! Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes. ! Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves. ! When Cumin seeds are done add the rice and salt, mix well. ! Add water. ! When it starts boiling low down the flame of the gas and cover it partially. ! Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed. ! Serve the jeera pulao hot with any gravies or raita. "
                    }

                ]
            },

			{
                "Name": "indian vegetable recipes",
                "subcategory": [
                    {
                        "Name": "PANEER BHURJI",
                        "Img" : "s1_kerala_appam_01.png",
                        "Ingredients": "Ingredients: !  200 gms Paneer ! 1 tbsp Oil ! 1/4 tsp Cumin seeds ! 2 Green Chillies ! 1 Small Onion ! 1/4 tsp Turmeric Powder ! 1/2 tsp Garam Masala Powder ! 1 tsp Ginger-Garlic Paste ! 1 medium Tomato ! 1/2 tsp Salt ",
                        "Method": "Method: ! Chop the onions, tomatoes and chillies finely. ! Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown. ! Add the chillies and tomatoes and fry till they are soft and pulpy. ! Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined. !  Add grated paneer and fry for 5 minutes till the paneer blends into the masala. ! Garnish with chopped coriander and serve hot."
                    },
                    {
                        "Name": "chilly paneer",
                        "Img" : "Chilli-Paneer.png",
                        "Ingredients": "Ingredients ! 350 gms Paneer ! 2 tsp Salt ! 1 Egg ! 1/2 cup Corn Flour ! 1 tsp Ginger-Garlic Paste ! 2 cups Coarsely Chopped Onions ! 2 tbsp Sliced Green Chillies ! 1 tbsp Soya Sauce ! 2 tbsp Vinegar ! 1/4 tsp Ajinomoto ! Oil for frying ! Little Water ",
                        "Method": "Method ! Cut the paner into cubes. ! Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. ! Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. ! Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. ! Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. ! Mix well, and garnish the chilli paneer with finely cut spring onions and coriander."

                    }

                ]
            },

        ]
    }
}
