Kolhapuri Chicken


Kolhapur is famous for its cuisine. The food here is very spicy and delicious. Kolhapuri Chicken is one such hot recipe.
Ingredients:
500gm: Chicken
1/2 cup: Yogurt
4 tsp: Grated coconut
3 large tomato chopped
1 tsp ginger garlic paste
2 tsp red chili powder
1 tsp turmeric powder
Juice of 1 lemon
1 Bay leaf
1 cinnamon stick
3-4 cloves
3-4 black pepper crushed
1 large onion
4 tsp oil
Salt to taste

Method to cook:
Marinate chicken with ginger garlic paste, salt, lemon juice, curd, turmeric powder, red chili powder for half an hour.
Heat 2 tsp oil. Add the whole garam masalas. Add onion and cook till brown. Add onion and cook for 5 minutes. Add tomatoes and cook till tomatoes leave oil. Cool the mixture and blend to a fine paste.
Add the remaining oil, add marinated chicken and cook for 10 minutes. Add the paste made above and cook for 15 minutes more. Add water if you feel the gravy is becoming very dry.
Garnish with coriander leaves and serve with roti or rice.

Potala Rasa (Oriya Cuisine)

Potala Rasa (Oriya Cuisine)
Potala (Parwal) is very famous in Orissa. It is prepared in many different ways since it is available in plenty. Potala Rasa is one such famous food cooked very frequently in every Oriya Kitchen. Potala is cooked with potato. Oriya cuisine is famous for being prepared in a healthy way. The vegetables are cooked with less spices, less oil and yet very delicious. Vegetables are very rarely deep fried. I always wonder why is Oriya is not very famous like any other cuisine in India..!!

What You Need:

8-10 potala peeled and cut into half. Remove the seeds if they are yellow in color.
2 small potatoes peeled and cut into 4 halves
1 big onion
1 green chili
3 garlic pods
¼ inch ginger
1 cinnamon
2 green cardamom
1 tomato chopped
½ tsp turmeric
½ tsp red chili powder
1 tsp coriander powder
4 tsp oil

Steps To Make:

Make a paste of onion, ginger, garlic, green chili , cinnamon and cardamom
Heat 1 tsp oil in a kadai and add potala.
Cover and cook for 10 minutes on low flame till it becomes soft.
Remove cover and mix the vegetable to prevent from burning.
Repeat the same for potatoes as well.
Heat 2 tsp oil in kadai . Add bay leaf and cumin seeds.
Add onion paste and cook for 2 minutes. Add all powdered spices and cook for 2 minutes more.
Add chopped tomatoes and cook till its soft and pulpable.
Add 2 cups of water and bring to a boil .
Add potala and potato. Add salt and cook on high for 10 minutes.
Serve with roti/rice.

French Beans Fry


Ingredients :
2 cup French beans cut into ½ inch long.
1 cup potato, peeled and cut into same size.
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 green chili chopped
1 onion chopped
1 tsp ginger garlic paste
2 tbsp coconut grated
1 tomato chopped
1 tbsp peanut
2 tsp oil

Method to cook :Grind tomato, coconut and peanut together.
Heat oil in a pan.
Add cumin seeds and allow it to splutter for 10 seconds.
Add onion and ginger garlic paste. Allow it to cook for 1 minutes on high flame,
Add tomato paste made above and cook for 2 minute more.
Lower the flame and add all powdered spices. Mix the ingredients well.
Add vegetables . Cover and cook for 10 minutes on low flame.
Open the lid. Add Salt . Cover and cook for 2 minutes more.
Switch off the flame. Serve with Roti


Nadia Bara Tarkari ( Coconut Wade ki Sabji)


Nadia Bara Tarakari is one of the authentic Oriya Dishes. Nadia means Nariyal or Coconut. Bara means Wada or Vade and Tarkari is the oriya word for sabji/gravy/curry .
Orissa , being a coastal state, fish , prawns and coconut are available in plenty. This dish is mildly spiced and the unique coconut wada gives it a delicious and soft texture.

The wadas used in this recipe can either be deep fried or rolled into flat patties and tawa fried on a non stick pan with minium amount of oil.

Ingredients :

For the Wada :

1/2 coconut grated.
1 medium size onion chopped very finely
1 green chili chopped very finely
Salt to taste (about 1/2 tsp)
2 tbsp Besan for binding

Oil for frying

For the Gravy :
1 large onion
1 large tomato pureed
3-4 garlic cloves
1/4th inch ginger
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder

For the garam masala :
1 cinammon stick
3-4 green cardamom
2-3 cloves(laung)

2 medium size potatoes, boiled, peeled and cut into cubes.


Method to cook :
Mix the ingredients for the wada together. Deep fry or Tawa fry as per your wish.
Grind the garam masala together and keep aside.
Gring onion, ginger, garlic together and keep aside.
Heat 2 tbsp oil in a pan. Add cumin seeds once oil is hot.
As seeds start pluttering , add the onion paste. Cook till the raw smell goes.
Add tomato puree, all powdered spices except the garam masala. Cook till the spices and tomato is well cooked.
Add 2 cups of water. Bring the gravy to a boil. Add garam masala, salt and potatoe pieces. Cook for 3-4 minutes on high flame.
Switch off the flame and add the wadas made above.

Serve with Rice/Roti

Gujrati Kaddu ki Sabji

This is a very simple gujrati dish. It doesnt take much time to cook and is perfect for a lazy Friday Dinner or Saturday Lunch when you are tired after the office weekly chores and just want to make out something sweet and tangy for the family. It is cooked with all Indian Spices and is served with some nice Pooris.
Ingredients :
2 cup potato cubes
2 cups pumpkin cubes
2 tbspn ghee
1 tsp onion seeds
1 tsp methi seeds
1 tsp mustard seeds
1 tsp coriander powder
1 tsp cumin powder
1 tsp dhania powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 cup chopped tomatoes
1 tbspn curd
2 bay leaves
1/2 inch cinamon stick
2 green cardamom
Salt to taste
1 tsp sugar
1 tsp dry mango powder


Method to cook :

Heat ghee in a Wok.
Add onion seeds, mustard seeds and methid seeds.
Add bay leaves, cardamom and cinamon.
Add Hung curd and all powdered spice except dry mango powder.
Cook till the masalas are cooked.
Add the chopped tomatoes and cook till the tomatoes turn soft and pulpy.
Add the potatoes . Cover and cook for 2 minutes. Remove lid and add the pumpkin. Add 1 cup of water and cover the pan with lid. Cook for 5 minutes.
Remove lid. Add Sugar, Salt and Dry mango powder. Cover with lid again and cook till potatoes and pumpkin are cooked well.
Serve with Hot Puris or Phulkas.

Kosala Saaga - Lal Bhaji


Kosala Saga is the Oriya term for Lal Bhaji is said to be extremely good for hair. When was a kid, my mother used to feed me lal bhaji almost every other day. I didn’t like that much then. In Orissa, we eat lal bhaji with pakhala bhata(steamed rice dipped in salt water and tempered with curd, curry leaves, lime juice, cumin and mustard seeds) and macha bhaja( Fish Fry).
I stopped eating when I left home. However, nowadays I crave for this saag a lot. I add lentils too a little to it while cooking because I don’t cook daal every day and eat with Roti. However, to enjoy it more, you should it with rice only.


Ingredients :
1 bunch red lal bhaji washed 3 to 4 times and chopped
1 big onion chopped
3 green chili chopped
1 tsp cumin seeds
1 tsp masoor daal soaked in water for 2 hours
1 tsp moong daal soaked in water for 2 hours.
5-6 garlic cloves crushed.


Method to cook :
Heat oil in a kadai. Add cumin seed.
As it starts spluttering, add crushed garlic and cook for a minute. Add green chilies, onions and cook for 2 minutes.
Add the lentils. Add lal bhaji and salt to taste.
Cover and cook for 10 minutes on low flame.
Open the lid at regulat intervals to mix the ingredients well. It prevents the food from sticking to the kadai.

Falafel with Pitta Bread & Salad

I developed my love for Falafel during my trip to US. I had it for the 1st time in an Arabic Restaurant called Ibby’s Falafel in Grive Street,Jersey City,New Jersey which is located just in front of Path Station. Falafel originated from Egypt. You can generally have falafel as it is or have it with Pita bread/Thick Roti or Nan which has a pocket. You can even wrap it in tortilla and eat it as it is.
Ingredients for Falafel:

1 cup soaked chickpeas(chole) soaked overnite
1 medium size onion chopped
½ inch ginger
2 green chili chopped
Salt to taste
1 tsp coriander leaves chopped

Ingredients for Sauce:
1 cup yogurt(dahi)
3 tbspn mayonnaise(optional)
1 tsp red chili powder
1 tsp chopped mint leaves/parsely
Salt to taste
Sugar ½ tsp

Ingredients for Salad:
¼ th cup rajma, soaked overnite and boiled in pressure cooker with 2 cups water and ½ tsp salt. Keep the flame high till you hear one whistle. Lower the flame and cook for 25 minutes more.
2 tomatoes chopped
1 cucumber chopped(optional, not used here)
½ cup lettuce chopped(not used here)
1 small onion chopped into thin julians

Tomato Ketchup

Method to cook :
Grind chole, along with ginger and green chili with no water or minimum water.
Mix salt, chopped coriander and onion together . Make small patties and deep fry in hot refined vegetable oil.

Mix all ingredients for salad. Keep aside.
Mix all ingredients for sauce. Keep aside.

Take one pita bread/roti an cut into two. Take one half portion. Open the pocket and apply some ketchup in the inner portion of pocket.
Crush 3 falafel into two and put inside the pocket.
Add some salad and pour the Salad dressing. Serve hot.
Can wrap the pockets in Aluminum foil to avoid salad from dripping into the hand while eating

Palak Daal

Ingredients:

1 bunch Palak chopped
3 tomatoes chopped
1 onion chopped
1 whole garlic
½ inch ginger crushed
1 green chilli chopped
1/4th cup toor daal
1/4th cup masoor daal
1/4th cup channa daal
1/4th cup moong daal
1 tsp cumin seeds
1 tsp mustard seeds
3-4 curry leaves
1 tsp turmeric powder
Salt to taste
Oil for tempering

Method to cook :

Pressure cook all daals along with 2.5 cups of water for 3-4 whistles on high. Switch off the flame and allow the gas to come out.
Heat 1 tpsn oil in a kadai. Add chopped chilies, crushed ginger and chopped tomatoes.
Add spinach, turmeric powder and cook till spinach is soft and tender.

Add the cooked daal and boil for 5-6 minutes.

Heat another 2 tbsp of oil in another kadai/saucepan. Add onions and cook till brown. Add garlic and cook for till it starts turning golden. Add dry red chilies, cumin seeds, mustard seeds, curry leaves and 1 tsp red chili powder.
Pour the tempering over cooked daal.
Serve with rice/roti

Green Beans Chicken Fried Rice


Chinese has always been my favourite. Even Imroz loves Chinese a lot. And what could be easier and quicker to cook than Chinese Fried Rice. You can add as many ingredients you wish in your Rice. However, I always prefer to keep in Simple - Just Green and White. You can add red bell peppers, carrots to bring in the red color as well.

Ingredients :

1 cup cooked rice (Can substitute with 1/2 cup white rice + 1/2 cup brown rice)
1 medium onion chopped
4-5 garlic pods crushed
2 green chili slit horizontally
2-3 julians of ginger

Sauces :
1 tsp soy sauce
1 tsp fish sauce(optional)
1 tsp tomato sauce
1 tsp chili garlic sauce
1 tsp worcestershire sauce

1 cup beans cut diagonally having 1 inch length each
1 cup shredded and cooked chicken
1 cup Mushroom (Optional)


Method to cook :

Heat Oil in a pan.Add onions and saute till it turns golden brown. Add green chili, crushed garlic, ginger and cook for 1 minutes.
Add vegetables and chicken. Cook till its soft and tender. Add sauces and mix well. Add a little salt.Cook for 1 minute after adding sauces.
Switch off the flame. Remove pan from the gas. Add the rice and saute well with two large spoon.
Put the Pan back on gas and heat for 5 minutes on low flame.

Serve with Hot and Sour Chicken/ Chili Chicken

Bread Pakoda


Ingredients:


For the Stuffing:
Bread slices
4-5 medium size potato boiled, peeled and mashed
1 green chili chopped
2-3 garlic pods crushed
1/2 inch ginger crushed
1/2 tsp turmeric powder
Salt to Taste
1 tsp coriander leaves chopped
1 tsp dry mango powder
Pinch of Hing

For the Batter:
2 tbsp besan
1/2 tsp salt
1/2 tsp ajwain
1/4 tsp baking soda
Oil for deep frying

Method to cook:
Heat 1 tsp oil in a pan.
Add hing, green chilies, crushed garlic, ginger and turmeric powder.
Cook for some time. Add Mashed potatoes, salt, dry mango powder. Mix the ingredients well and cook for 2minutes.
Add chopped coriander, mix well and switch off the flame.
Let the mixture cook down.

Take two bread slices. Stuff cooked potato mixture prepared above in between the bread slices.
Repeat the procedure for other bread slices as well.
If the bread slices are small , cut them diagonally into two pieces.
If the bread slices are big, cut them into 4 parts so that they are triangular in shape. You can cut into square pieces as well.

Make a batter with besan, salt, ajwain, baking soda and just enough water to make a thick consistency( that of a batter of dosa).

Heat oil in kadai. Once, oil is hot, deep the stuffed bread pieces into the besan batter and slice into the oil.
Turn it upside down and cook till they turn golden brown in color.
Gently remove from the kadai and place over paper towels to remove excess oil.
Serve with hot ketchup

Matka Pista Kulfi




Kulfi is Indian favorite cold dessert for hot summer afternoons. They are generally served in small clay pots which we call Matka. The ice cream sets well in clay pots. In many parts of the country, it is a tradition to set curd too in clay pots. For serving kulfi to 4 people, you need the following ingredients:

1 ltr full cream milk
1 bread slice (Use brown bread to give kulfi a nice color. You can also use normal white bread)
1 tsp cardamom powder
1/4th cup sugar
1 tsp corn flour
2 tbsp pistachio

Method to cook:

Cut the bread from side to remove teh brown part.
Mix bread, corn flour and 1/2 cup milk. Blend till smooth in blender.
Boil milk in a wok and bring it to boil. Lower the flame to prevent milk to spill over. Remember to continuously stir the milk to prevent it to stick to the bottom.
Add the corn flour-bread mixture to the milk. This will give milk a nice thick and smooth consistency. Cook on low for 5 minutes more.
Add sugar and keep the milk boiling on low flame for 2-3 minutes.
Add pista and cook again for 2 minutes.
Add cardamom powder and switch off the flame.
Let the mixture cool down.
Pour the mixture in an air -tight container and put it in freezer. The ice-crème will take 6-7 hours to set.
Alternately, can pour the mixture in clay matkas and cover the top with aluminum foil. This prevents the ice crystals to form and kulfi is soft.
Enjoy the kulfi with family and friends.

Vada Pao


Every Mumbaikar and Puneite simply adore on this simple food. And every person who feel what is there in a vada pao must have it at least once to turn into a Vada Pao Fan. I used to make it my way as I didn't know its correct recipe. Though, it tasted OK, it never gave me that perfect vada pao taste until unless I got the recipe from a real Mumbaikar, from one of Imroz colleague's wife . Thanks a lot to her that now I can make that perfect Vada Pao at home.

Ingredients :

3-4 medium size boiled, peeled and mashed potatoes
1 small onion chopped
5-6 garlic pods crushed
1/2 inch ginger crushed
10-15 mint leaves chopped
1 tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves
1 tbsp chopped coriander
1 tsp turmeric powder
Salt to taste
2 green chili chopped
Besan
Ajwain(optional)
1/2 tsp baking Soda
Oil for deep frying
Pao

Method to cook :

Heat 2 tsp oil in a pan. Add mustard seeds, cumin seeds,curry leaves, green chilies, garlic, ginger and mint leaves.
Cook for 2 minutes.
Add turmeric powder, mashed potatoes, salt and cook for 2-3 minutes more. Add chopped coriander leaves and mix well.
Allow the mixture to cool.

Make a thick batter of Besan, Salt and Water. Beat well to remove any lumps. Add Ajwain(optional) and Baking Soda and mix well.
Heat oil in a kadai for deep frying.
Make small flat patties of cooked potato mixture. Dip in Besan Mixture and Deep fry until golden brown.

Take a Pao, cut it to two parts. Put a layer of ketcup or tomato chutney. Place a Vada Pao.
Serve with garlic chutney and deep fried green chilies coated with a little salt.

Channa Daal Wada


Channa Daal Wada , I ate it first time when I was undergoing training for my 1st Job and was posted in Chennai. The helpers used to serve lot of other things like Pongal, Idli ,Dosa, Sambhar, chutney, Wadas , tea, coffee and milk. A variety of items during breakfast which we could not even finish. Well, Beak fast should be served heavy and Indians truly believe in it.

Ingredients:

1 cup Channa Daal
1 tsp ginger paste
1 green chili chopped
1 tsp coriander chopped
Salt to taste
Pinch of Hing
5-6 curry leaves

For Batter :
Soak Daal for 4 hours.
Take 1 tbsp channa daal and keep aside.
Drain water and grind coarsely without any water.
Add green chilies, ginger paste, salt , hing and curry leaves.
Add the whole soaked channa daal to the batter.

For Frying:
Heat oil in a kadai.
Take a spoon of batter in your hand. Press it slightly to give it a flattened shape.
Slide it to the hot oil
Fry both the sides

Schezwan Vegetable Noodles

Ingredients :
1 pkt thin noodles
1 big onion cut into long stripes
1 capsicum cut into long stripes
6-7 mushroom chopped
2 green chili chopped
1 whole garlic chopped
1/2 inch ginger cut into long stripes
1 carrot cut into thin stripes
10-15 beans cut into long stripes

2 tsp soy sauce
1 tsp vinegar
2 tsp garlic chili sauce
2 tsp Schezwan sauce
2 tsp tomato sauce

Method to cook :

Cook noodles as per instructions. Add a little salt and oil in boiling water to prevent noodles to stick to each other.
Heat oil in a pan. Add onions, green chili, garlic and ginger. Cook till onions turn brown.
Add mushroom and cook for 3-4 minutes.
Add carrots, beans and cook till tender. Add 1/4th tsp salt to let vegetables cook faster.
Add capsicum at the end and cook for 2 minutes more.
Add all the sauces+ vinegar at this moment. Add cooked noodles , salt and switch off the flame.
Gently toss all ingredients together.
Put the pan back on low flame and cook for 2 minutes.
Serve Hot.

Khandvi




Khandvi is a traditional Gujarati Recipe. It is mildly spiced and very soft in texture. The rich yellow color makes this dish look so sumptous.

Ingredients:

1/2 cup besan
1/2 cup curd
1/2 cup water
1 tsp ginger chili paste
1/2 tsp salt
1 tsp oil
pinch of hing

For tempering :

1 tbsp oil
1 tsp mustard seeds
1 green chili chopped
1 tsp coriander chopped
1 tsp grated coconut (optional)

Method to cook:

Mix besan, curd and water and beat well to remove any lumps.
Heat a saucepan. Add oil. Add the besan mixture and cook on low flame, beating the mixture continously for 3-4 minutes.
Add salt, hing, ginger-chili paste and cook for 3-4 minutes more.

Take the flat surface of a plate and greese it slightly. Pour the besan mixture and spread it well with a flat spatula to form an even thin layer.
Allow it to cool. Cut it into thin stripes.
Roll each strip and keep aside.

For tempering, heat oil. Add curry leaves, mustard seeds, green chilies and curry leaves.
Pour over Khandvi. Garnish with coriander leaves and Grated Coconut.

Sesame Honey Chicken




This dish has the sweetness of honey , crispiness of chicken and Crunchiness of Sesame Seeds flavoured together with all the Sauces, blends together to give an amazing taste.

Ingredients you would need:

4-5 chicken leg pieces(Can also use Drumsticks)

For the batter :

1 egg beaten
1 tsp ginger garlic paste
1 tsp tomato sauce
1 tsp soya sauce
1/4th tsp chili powder
2 tbpn cornflour

For the Gravy :

1 tbpn Soya Sauce
1 tbspn Chili Sauce
1 tbspn Chili Garlic Sauce
1 tbspn Vinegar
1 tbspn Tomato Sauce
1 tbspn Worchister sauce
2 tbspn Honey
1 tspn ginger garlic paste
1 tspn chopped spring onions

1 tspn white sesame seeds

Method to cook :

Mix all ingredients for the batter.


Dip the chicken leg pieces in batter and deep fry them one after another till golden brown.
Take them out and place in a tissue paper to soak the excess oil.


Make light cuts in the chicken legs to absorb all juices while you cook them in the gravy.
Heat 1 tbpn oil in a pan. Add the ginger garlic paste and cook for a minute.
Add the chicken pieces and fry for another minute.
Mix all the sauces together along with honey and add it to the chicken pieces.


Mix the sauce with chicken well .


Add 1/2 a cup of water and cook the chicken on medium flame for 5-6 minutes.


Add spring onion and again cook for 2 minutes.
Roast the sesame seeds and add it to the cooked chicken.



Haleem

Ramadaan has started. I wish to post all Ramadan specialities this month. What could be better than Haleem. It is a highly nutritious Dish made of lentils and meat cooked together. Though, you can use whole garam masalas, I generally prefer the Ready made Haleem Masala which looks like the picture given below : I am posting this recipe on behalf of my husband who took the pain of standing 4 hours in kitchen to cook this very Authentic Islamic Dish.

You generally need the following to make haleem for 8 people :
500 gm mutton keema
1.5 tbspn channa daal
1.5 tbsp maash daal
1.5 tbspn masoor daal
1.5 tbspn moong daal
1 cup wheat
1 haleem packet
4 Onions, sliced and deep fried
coriander leaves chopped
ginger sliced
Lime juice
1 tbspn oil

Method to cook :

Soak All Pulses for 2 hours .Add all pulses in a cooker. Add 2 cups of water and cook on high till you hear two whistles. Switch off the flame and allow the gas to come out.

Heat oil in a pan and cook mutton for 10 minutes till tender. Add the cooked pulses to the pan. Add the Haleem mix.
Add 1 cup water more and cook for 20 minutes on low flame.
Blend the mixture in a grinder till it becomes a smooth. You can blend the mixture in small batches.
Add the mixture back to pan and add 2 cups of water.
Cook again for 30 minutes.
Serve with Golden Fried Onion slices, coriander, ginger and lime juice