Mutton Sambhar


Ingredients:

1/2 cup toor daal
250 grams mutton
3 onion finely chopped
2 tbsp ginger garlic paste
3 tomatoes chopped into medium size pieces

1 potato peeled and cut into 8 pieces
1 radish peeled and cut into small pieces
2 drumstick cut into long pieces
100 grams pumpkin cut into medium size pieces

1 lemon size tamarind soaked in water for 2 hours.Squeeze and take out the extract.

few curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chili
1/2 tsp hing

1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp sambhar powder
3 tbsp oil
Salt to taste

To Cook:

Heat 2 tbsp oil in a pressure cooker.
Add onion , ginger garlic paste and cook till onion turns brown.
Add chopped tomatoes and cook for 3-4 minutes.
Add all powder spices except sambhar powder, mutton pieces and mix well.
Add daal , 2 glass of water and salt.
Put the lid on and cook for 25 minutes on  flame.
Switch off flame and allow pressure to drop.
Open lid add all vegetables. Close lid and cook again for 1 whistle.
Switch off the flame and allow pressure to drop.
Open lid, add sambhar powder and tamarind extract.Cook on high for 3-4 minutes.

For tempering, heat oil in a tadka pan.
Add curry leaves, red chilies ,hing, mustard seeds and cumin seeds.
Pour the tempering into cooked mutton and immediately put on the lid.
Switch off the flame.Serve with cumin rice.

Whole Moong Daal Uttapam With tadka/chaunk/tempering Topping



For the batter:

1 cup rice
1/2 cup whole moong daal
Soak for 8 hours and grind to a fine batter using little water.
Allow the batter to ferment for 7-8 hours

For the topping:

Grate 1 carrot
Add 1/2 cup grated cabbage
1 onion finely chopped
1 green chili finely chopped
1 small tomato chopped finely

For tempering/chaunk/tadka:
Heat 1 tbsp oil
Add hing, cumin seeds and chopped curry leaves(4-5)
Add it to the grated topping
Add little salt and mix well.

Heat 1 tbsp oil in a pan. Spread evenly with help of a half cut onion.
Add 2 serving spoon of batter. Spread it out to form a round thick layer.
Spread the topping . Cover with lid and cook for 2 minutes of medium flame.
Open lid, with help of flat spatula, turn it upside down. Cover and cook again for 2-3 minutes.
Serve with ketcup/achaar/sambhar/coconut chutney

Prawn Sizzler with Brown Rice and Rosemary Baked Vegetables Topped With Barbeque Sauce




Ingredients

4-5 cauliflower florets
2 carrots cut into sticks
9-10 french beans cut into two
1/2 cup green peas
1/2 cup sweet corn
2 potatoes cut into cubes

Boil the vegetables in boiling water for 4-5 minutes
Drain and spread in a baking dish.
Spread 1 tsp rosemary + 1 tsp zatar powder evenly
Crush some garlic and spread on the baking dish.
Sprinkle olive oil
Bake for 12-15  minutes at 180 degree Centigrade

Cook 1/2 cup brown rice till done.
Par boil 3-4 cabbage leaves

Marinate jumbo prawn in salt, turmeric powder and pinch of red chili powder.
Heat 1 tbsp mustard oil in a pan.once oil reaches smoking point, lower the flame and add prawns to the pan one after another.
Cook on both sides till it turns golden brown.

To Make sauce

Heat 3 tbsp tomato sauce + 1 tbsp red garlic sauce + 2 tbsp barbeque sauce
Add 1/2 cup water and cook on low flame for 4-5 minutes.

Heat the sizzler plate on medium flame.
Add 1 tbsp butter and spread evenly.
Spread the baked vegetables and cook for 2-3 minutes.
Move it to the size and put par boiled cabbage leaves in the center
Put cooked brown rice on top of cabbage leaves
Pour the cooked sauce all over the sizzler plate.
Once it starts sizzling, lower the flame.
Just before serving, place the prawns and spread chopped spring onion leaves.
Enjoy Prawn Sizzler with Brown Rice and Baked Vegetables With Rosemary and Barbeque Sauce

Cabbage cooked with Basa Fish



Ingredients:

250 grams basa fish cut into small pieces
1 cabbage chopped finely
2 onion chopped
1 green chili chopped
2 big tomatoes choped
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
1 tsp sambhar masala
1 tsp kitchen king masala
1 tsp cumin coriander powder
1 tsp turmeric powder
1 tsp red chili powder

salt to taste

Method to cook:

Heat oil in a kadai.
Add mustard seeds, cumin seeds, curry leaves and green chilies
Add onion and saute till brown.
Add ginger garlic paste and cook till cooked
Add chopped tomatoes and cook for 2 minutes.
Add chopped cabbage , fish, all dry spice powder, salt and cover and cook till cabbage and fish is cooked properly.
Garnish with coriander leaves

Lauki Moong Daal


Ingredients:

1/2 cup moong daal roasted in a pan till it turns brown.
Cut 1 bottle gourd into small pieces
Boil moong daal, bottlegourd with 2 cups of water, 1 tsp turmeric powder, 1 tsp salt and 1 tsp sugar in pressure cooker.
Cook on high for 2 whistles. Lower flame and cook again for 3-4 minutes.
Switch off flame and allow pressure to drop.

For tempering:

Heat 2 tbsp ghee in a pan.
Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds -1/4tsp each.
Add 1 slit green chili and 1 dry red chili broken.
Chop 1 onion and add it to the tempering and cook till onion turns brown.
Add tempering to daal and garnish with 1 tbsp chopped coriander leaves

Pineapple Rasam



1 and half liter water
few coriander leaves tied together
1 inch finely chopped ginger
2 cups finely chopped pineapple
2 tomatoes chopped
1 tsp turmeric powder
2 tbsp rasam powder
salt to taste
2 tbsp brown sugar
2 tbsp jaggery

Boil everything together till it reduces to 3/4th.
At this stage, prepare he tempering.

Heat 2 tbsp oil in a pan.
Add some mustard seeds, 1 dry chili broken, some curry leaves, hing and chopped coriander leaves
Add the tempering to rasam and put the lid.Boil for 2-3 minutes more.
Crush some freshly ground pepper and roasted cumin seeds. Add it to rasam.
Finally squeeze juice of 1  lemon.
Serve hot with Rice or Drink as it is.

Healthiest and Yummy Brown Rice Chicken Biryani


Don't go by the name of Brown Rice. Daawat Basamti Brown Rice is an exception and Biryani made with this turned out even yummier than with normal basamti rice I usually do.
The onions were pan fried with very less oil instead of deep frying. There was no change in taste.
Hence, I can call it healthy guilt free biryani. I recommend this to all Biryani Lovers.
The recipe is not complex.However, collect all ingredients on the kicthen counter before you start preparing and it will be ready in 45 minutes.


Ingredients for chicken Marinate:

1 onion finely chopped
1 green chili chopped
1 tsp shahi jira
2 tbsp ginger garlic paste
2 tomato finely chopped
1 tej patta
2-3 black cardamom
3 green cardamom
4-5 whole black peppercorn
1 cinamon stick
1 tsp kasuri methi
1 tsp haldi powder
1 tbsp everest meat masala
2 tsp garam masala
1 tbsp tamarind paste
Juice of 1 lemon
800 grams chicken
salt to taste
1 tbsp ghee
1 tea cup curd

Heat ghee in a pan.
Add shahi jira and all whole garam masala.Add chopped onion.
Add ginger garlic paste and chopped onion. Cook till onion turns brown.
Add tomato and cook till the raw smell disappears
Roast the kasuri methi and crush into small powder and add to chicken.
Add cooked onion and rest of the ingredients to chicken.
Mix well and keep for marination for 4-5 hours.


For the onions:

2 tbsp olive oil
4 onions cut into julians
3-4 green chili cut into half.

Heat oil in a pan. Once oil is hot, add onions and cook till onion turns light brown.
At this stage, add green chilies and cook till onion turns dark brown.

For the rice:

300 grams Dawat Brown rice soaked in water for 10 minutes.
1 tbsp ghee
3 tej patta
2-3 black cardamom
3 green cardamom
4-5 whole black peppercorn
1 cinamon stick
1 tsp oil

Heat ghee in a pan.
once ghee is hot, add whole garam masala.
Drain rice and add to it. Mix gently till rice is well coated with ghee.
Add 3 cups of wate. Cover and cook till rice is half cooked and water is completely absorbed.

To cook biryani:

In a 5 liter pressure cooker, add chicken marination.
Cover and cook for 5 minutes on high on the small flame till chicken releases water.
Now add 1 tbsp chopped coriander leaves and 1 tbsp finely chopped methi leaves
Mix well. spread half of the cooked onions + green chilies.
Add the half cooked rice on top of chicken.
Add the remaining cooked onions and green chilies.
Spread 1 tbsp chopped coriander leaves and 1 tbsp chopped methi leaves
Add some kesar (optional) on top of it.
Cover the lid with whistle.
Cook on small flame on high till it gives 3 whistles. Lower the flame and cook for about 6-7 minutes on low.
Switch off the flame. Allow pressure to drop completely.
Serve with raita.

Egg Rasmalai

Try this recipe and get a sweet surprise. This is  the easiest way to make this complex dessert.



Ingredients:

1 cup milk powder
1 egg
1 tbsp oil
1/2 tsp baking powder

Whisk egg in a bowl. Add rest of the ingredients and mix well. Keep aside


1 ltr milk
3-4 tbsp cup sugar
2 green cardamom
3-4 saffron strands

Boil 1 liter milk in a deep pan till it starts boiling.
Lower the flame and add green cardamom, saffron strands and sugar.
Make small balls of milk powder and drop into boiling milk.
The balls will expand as you cook and milk starts reducing.
Once milk is reduced to half, switch off the flame. Garnish with almond flakes or chopped pistachio.
Allow it to cool down before you serve

Rava Banana Halwa



Ingredients:

1 ripe banana mashed
1/2 cup rava
2 tbsp ghee
3 tbsp sugar
1 + 1/2 cup water
2-3 strands of saffron
2 tbsp chopped almonds/cashew

Heat ghee in a pan.
Add rava and roast on low flame for 4-5 minutes.
Add sugar, water, raw banana, saffron and cook on low for 3-4 minutes.
Add chopped dry fruits and mix well.
Halwa is ready to serve

Puffed Rice Jaggery Ladoo



Ingredients

1/2 cup liquid jaggery or 1/2 cup jaggery mixed with 1/4th cup water
4 cups of puffed rice

Cook jaggery on low flame in a kadai till it starts forming bubbles.
Take few drops and pour in cold water in a bowl. If it clings together and take small lump like shape, switch off the flame and pour puffed rice into it.
Mix well as fast as you can and pour the entire content into a steel plate. This stops the cooking processing.
Grease your hands, take small portions and shape into round ball shapes.

Zero Oil Curry Leaves Tandoori Pomphret



Ingredients:

2 medium size pomphret. Make deep cuts horizontally.
Juice of 2 lemon
1/2 cup beaten hung curd
salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp tandoori chicken powder
15-16 curry leaves chopped very finely
1 tbsp ginger garlic paste

Mix everything except fish together
Rub it against the fish and marinate for 1 hour
Heat oven at 180 degree centigrade for 10 minutes.
Place fish on steel rack and cook on both sides till done.
Turn the fish at regular intervals to cook it evenly.
Serve with salad and green mint chutney

Note: You can also pan fry the same. Use sunflower or peanut oil. Do not use Olive or Mustard oil for cooking pomphret. It kills the entire taste of pomphret.

Andhra Pesarattu - Special Healthy Moong Daal Dosa



Ingredients :

1 cup whole green gram daal soaked in water for 8 hours
1 green chili chopped
1/4 inch ginger
pinch of hing

Grind everything to a fine paste by adding 1/2 cup water

Add 2 tbsp rice flour
Add salt to taste.

Heat a flat pan.
Add few drops of oil and spread evenly with half cut onion.

Pour 2 serving spoon of batter on the pan. Spread it evenly into a thin round layer.
Spread finely chopped onions evenly on the Dosa.
Cover and cook on high for 2 minutes.

Turn upside down and cook other side as well for half a minute

Serve with jaggery/honey or Podi

Ragi Dosa



One of the many ways to use Ragi is to make Ragi Dosa

Ingredients :

For the Batter :
1 cup urad daal
1/2 cup rice
Soak overnight and grind to a fine paste.

Mix 1/2 cup ragi and salt to taste to the above, mix well and allow it to ferment for 8 hours.
Heat a flat pan on low.
Grease the pan with half cut onion.
Apply few drops of oil and spread it evenly on the pan.
Sprinkle some cold water.
Now add 1 big serving spoon on the pan and spread it gently and evenly to form a thin layer.
Increase the heat , cover and cook for a minute.
Add 1 tsp butter on the top and spread it gently above the dosa.
Once dosa starts leaving the pan, add cooked potato masala.
Roll the dosa and serve with Sambhar.

Raddish and Fenugreek Leaves Thepla


Ingredients:

2 big raddish grated finely
3 cups wheat flour
1 cup fenugreek leaves chopped
2 tsp chaat powder
salt to taste
1 tsp ajwain
1 tsp cumin coriander powder
1/2 tsp turmeric powder
2 tsp oil

Ghee for cooking

Mix everything well. Add water and knead to a smooth dough.
Make lemon size balls, roll with a rolling pin .
Heat a flat pan. Cook theplas both side by applying ghee.
Press the sides while cooking so that theplas are cooked well.

Rajasthani Methi Dana Mirchi ki Sabji


Ingredients :

12-14 big green chillis cut into medium size pieces
4 tbsp fenugreek seeds boiled in water for 5 minutes
2 tsp hing
1 tsp cumin seeds
1/2 tsp cumin coriander powder
1 tsp dry mango powder
1/4 tsp turmeric powder
salt to taste
1 tbsp oil

Preparation

Heat oil in a pan.
Add hing.
Add cumin seeds
Add rest of the ingredients
Cover and cook for 6-7 minutes
Serve with roti.

Ridge gourd Fried in Spicy Batter


Ingredients :
1 long ridge gourd sliced into round pieces

Make a thick batter of the following:
1 cup besan
2 tbsp rice flour
salt to taste
1/2 tsp turmeric powder
1/2 tsp ajwain/cumin seeds
1/2 tsp red chili powder
1 tsp tamarind paste
1 green chili chopped
1 tsp coriander leaves chopped
Add little water to make a thick batter

Heat oil in a deep small wok.
Once oil is hot, dip the ridge gourd pieces in the batter and slide gently into the hot oil
Cook on both sides till done.
Have it as side dish at lunch. Goes well with rice.

Bhindi Ka Bharta/ Bhindi Chutney


2 tsp oil
500 bhindi chopped finely into small round strips
1 tsp dry mango powder

For tempering:
1 tbsp oil
2 small dry red chili
3-4 curry leaves
1 tbsp jaggery
pinch of hing

For gravy:
1/2 cup grated coconut
1 tsp cumin seeds
1/2 tsp mustard seeds
2 green chili
1/2 cup curd
salt to taste (About 1/2 tsp salt)

Grind everything together to a smooth paste. Add 1 cup water and mix well.

Heat oil 2 tsp oil in a flat deep pan. Once oil is hot, add bhindi/okra and cook on high for 4-5 minutes. Add aamchur/dry mango powder and mix well. cook till sliminess is gone.

Heat oil for tempering. Add hing, curry leaves and dry red chili. Add curd gravy made above.
Add cooked bhindi. Add jaggery. Mix gently. Cover and cook on low flame for 3-4 minutes.

Serve with Rice or Roti.

Khatta Meetha Karele ki Sabji (Bitter Gourd Fry without any bitterness)



Ingredients:
3 bittergourd cut into round slices and seeds removed
1 big onion chopped
1 big tomato chopped
1 tbsp jaggery
1 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 green chili chopped
½ tsp turmeric powder
½ tsp coriander powder
Salt to taste

Preparation:
Heat water in a pan and bring it to boil
Add bitter gourd, cover and cook bitter for 4-5 minutes. Strain and keep aside. Don’t throw the water away.
It has  the nutrients too and you  strain and drink it later.
Heat oil in a pan. Add mustard and cumin seeds
Add turmeric powder and green chili.
Add onions and cook till it turns brown.
Add tomatoes and cook till it is soft and mushy.
Add jaggery and salt.
Add bitter gourd pieces. Mix well and cover and cook for 6-7 minutes on low flame.

Serve with roti or rice.

Snake Gourd and Chickpea Fry



Ingredients:

3 cups snake gourd cut into small pieces
1/2 cup chickpea soaked overnight and cooked in pressure cooker with little salt
1 big onion chopped
1/4th cup grated coconut
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 big green chili chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp curry poweder( I added rasam powder)
salt to taste
few curry leaves

Ingredients:

Heat oil in a pan.
Add curry leaves, mustard seeds and cumin seeds.
Add chopped onion and cook till it turns pink.
Add ginger garlic paste and cook for 3-4 minutes.
Add chopped tomatoes and cook for 3-4 minutes more on high flame stirring continuously.
Add snake gourd, chickpea and all powdered spices.
Cover and cook for 10 minutes on low flames
Open lid, add salt, grated coconut. Mix well. Cover and cook for 4-5 minutes.
Serve hot with chapattis

Amritsari Alu Kulcha with Chole



For Kulcha Dough:

2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 egg
2 tsp curd
1/2 cup milk
1 tsp oil
Mix everything well. Add water little by little to knead a soft dough.

For Kulcha Stuffing:

2 big potatoes boiled, peeled and mashed.
1 big onion chopped finely
1 tsp amchur powder
salt to taste
1 green chili finely chopped
2 tbsp coriander leaves chopped finely
mix everything well
1 tsp cumin powder roasted and coarsely ground
Mix everything well.

Preparation:

Make big lemon size balls of dough. Stuff with potato mixture. Dust little flour and roll out into round or oval shaped kulchas.
Wet your palm with water and gently press the kulchas with tip of your fingers.
Bake in preheated oven at 250 degree centigrade for 10-12 minutes. Flip regularly. Check if kulchas are cooked properly
You can other cook in flat pan on low temperature.

Serve with chopped onions and Chole




Penne Pasta with Creamy White Sauce


Ingredients:

2 cup penne pasta cooked in boiling water as per packet instructions. Strain and keep aside.
While cooking pasta, add some salt and few drops of oil.
Keep about 1/4th cup of pasta water.

1/4th cup chopped carrots
1/4th cup chopped beans
1/4th cup corn
1/4th cup cauliflower

2 tbsp creme
1 tbsp chopped garlic
2 tsp butter
Italian herbs

2 tsp cornflour + 1/2 cup milk

Preparation:

Heat butter and add chopped garlic.
Add the vegetables. Cover and cook till they are cooked 80%.
It should have little crunch left.
Add pasta. Mix courflour and milk and add to pasta.
Add creme and italian herbs.
Add salt and sugar to taste.
Serve

Enduri Pitha / Patholi (Oriya Rasoi or Oriya Cuisine)


This is a festivel dish from Odissa. This is also made in south part of India and is known as Patholi.
The idli batter is stuffed with coconut jaggery and wrapped in turmeric leaves and steamed.
Turmeric leaves generally grows in monsoon season and is the perfect time to prepare this recipe.
In Odissa, this cake is made during prathamasthmi when the eldest child of the family is worshipped and is the celebrity for the day.

Many people dont like the strong smell of turmeric leaves and prepare it with banana leaves instead.








Enduri Pitha


Ingredients:

Idli batter

Turmeric leaves washed 2-3 times

1 cup grated coconut cooked in 1 cup jaggery till jaggery melts and coconut is cooked


To prepare :

Heat water in a steamer till it starts boiling. If you dont have steamer, take a deep vessel.
Pour about 2 and 1/2 cups water. Cover and bring to boil.
Put normal idli stand.

Pour some batter in each leaf as shown in picture.
Spread the coconut jaggery mixtures.  Fold and tie with thread. Place them in the top rack of the steamer.
Cover and cook for about 15 minutes.

You will start smelling the steamed turmeric leaves.

Take it out of steamer. Allow it cool down.
Serve with mixed vegetable Sambhar or Daalma.

Note: In pune, you will get turmeric leaves only in Shivaji Sabji Market

Moutabel - Middle Eastern Eggplant Dip



Ingredients

 1 big eggplant baked or roasted over gas
 4 cloves garlic
 2 fresh green chili
 1/4 cup sesame seeds
 1/2 lemon juice
 1 teaspoon salt
 Dry mint leaves
 1 tbsp teaspoon olive oil

Remove skin of eggplant.
Blend together with garlic cloves gree chili, salt and sesame seeds
Add lemon juice and mix well.
Pour in a serving ball.
Pour Extra virgin olive oil
Sprinkle Dry mint

Serve with garlic naan or zatar naan.

Home Made Sambhar Masala Powder





Ingredients:

1/2 cup coriander seeds
1/4th cup each of mustard seeds, whole black pepper corn, fenugreek seeds, cumin seeds, channa daal, urad daal and grated coconut
10-12 cury leaves
1 tbsp turmeric powder
1 tbsp hing

Roast everything in plate 1 together.
Roast everything in plat 2 together.
Mix and grind in grinder to smooth powder
Strain if required

Art of Making South Indian Filter Coffee

There is something special about south Indian coffee, also known as Filter Coffee. Its unique taste, aromatic smell which comes from roasting the coffee beans, grinding and decocting, special process used to extract the flavour by boiling and allowing it to stand for some time to pass through a filter.
Every fan would swear by its flavour that it is in indeed the best coffee in the universe.

You can use normal coffee machine available in the market or you can buy the special steel filters available. They generally come in different sizes depending how many cups of coffee you need to make everyday.












What you will need for decocting for making 2 cups of coffee:

3 tsp coffee beans roasted and ground
1 cup boiling water

Place the filter for 3-4 seconds above gas.
Place, 3 tsp of coffee powder. Put the filter above it.
Pour boiling water.
Put the lid and allow it to sit for 30 minutes.

Pour the extract into cups. It should be at least 1/3rd of the cup. Well, in South India you get special steel utensils to drink coffee. I used normal coffee mugs.

Take 1 and half cup milk. Put 3 tsp sugar (or accoriding to taste) and bring it to boil. Pour over the coffee extract.
Enjoy your South Indian Coffee with breakfast.

I generally allow the decoction to happen overnight. I prepare it at night and have it in the morning. Also, I put the filter 1st and then put coffee powder and then pour boiling water. This definitely make difference in the taste.

Penne Pasta with oyestor mushroom in Red Creamy Sauce


2 cups pasta boiled as per packet instructions
1 cup dried oyestor mushroom put in boiled water for 5 mins
1/4th cup boiled corn
2 tbsp tomato puree
2 tbsp full cream
1 tbsp grated cheese
1 tsp oregano
1 tbsp oil
1 tsp dry mint leaves
1 tsp crushed pepper powder
salt to taste
sugar to taste
7-8 crushed garlic


Heat oil in pan.
Add crushed garlic and oregano.
Add tomato puree and cook for a minute.
Add cooked pasta
Add mushrooms, corn , salt and sugar to taste
Add creme, crushed pepper powder, crushed dry mint leaves.
Add grated cheese and mix well.
Serve.

Apple N Apricot Pound Cake


Ingredients:
2 cups all purpose flour
1/2 cup oil
1 cup milk
2 tsp baking powder
½ tsp baking soda
1 tsp vanilla essence
2 eggs
1 cup powdered sugar

1 Apple chopped and 1/2 cup chopped apricot boiled in water for 5 minutes.

1/2 cup chopped dried apricots

Preparation:
Seive all purpose flour , sugar, baking powder and baking soda together.
Blend eggs, milk, oil, vanilla essence and boiled chopped apricots and apple in a blender.
Mix dry ingredients with wet ingredients 1 tbsp at a time and stirring the batter in one direction.
Once everything is mixed together, beat with electric beater for 7-8 minutes.
Preheat oven at 180 degree centigrade for 10 minutes.
Pour the batter into cake mould. Add chopped apricots and mix gently with a spoon.
Bake for about 50 minutes at 180 degree centigrade.
Allow cake to cool down completely before you demould.
Cut into small pieces

Chicken N Cheese Stuffed Parathas



Atta dough for Parathas

2 cup minced chicken
1 big onion chopped finely
1 tbsp ginger garlic paste
2 big green chili finely chopped
2 big potatoes boiled , peeled and mashed
1 tbsp garam masala powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
salt to taste
1 tbsp coriander leaves chopped
1/2 cup shredded cheese
2 tbsp oil
1 tsp cumin seeds

Heat oil in pan. Add cumin seeds. Add onions and cook till till brown.
Add green chilies, ginger garlic paste and cook till there is no raw smell.
Add all powder spices and minced chicken.
Cover and cook till chicken is well cooked and there is no water.
Add mashed potatoes, coriander leaves and salt to taste.
Mix well and cook again for 4-5 minutes.
Allow it to cool down completely.
Add shredded cheese and mix well.

Divide dough into lemon size balls. Stuff with the mixture made above. Roll in dry wheat flour and flatten. Roll out into flat round parathas.
Heat a flat tawa. Add the rolled out parathas.
Cook on both sides by applying oil on both sides.

Serve with pickle /tomato ketchup

Paneer Stuffed Shahi Puris



For the Dough:

3 cups wheat flour
1 tsp salt
1 tsp sesame seeds
1 tsp shah Jira

1/2 tsp turmeric
1/2 tsp red chili powder
Water to knead
1 tbsp oil

Add water little by little and knead a smooth dough.
Divide into lemon seize balls and keep aside.

1 cup spinach leavs chopped very finely
1/2 cup paneer crumbled
pinch of salt
1 tsp roasted cumin powder
1 tsp amchur powder
Mix everything well.

Stuff Atta dough with the stuffing mixture and roll out into puris.
Heat oil in a kadai.
Once oil is hot, gently slide in the puri one by one.
Cook on both sides.
Drain and keep in abosrbent tissue paper to soak excess oil.
Serve with Rice Kheer

Palak Paneer Koftas in Creamy Red Gravy



Recipe Inspired from here. Some modifications done.

Ingredients:

For Koftas:

1 + 1/2  cup chenna (Boil 1 ltr milk . Squeeze Juice of 1 lemon cut into half and deseeded. Milk will curdle. Strain with muslin cloth till water is completely drained).
Add 2 tbsp all purpose flour.
1/2 tsp baking powder
salt to taste
1/2 cup chopped spinach leaves
Mix everything together
Make Lemon size balls and deep fry in oil.
Drain and put in tissue paper to soak excess oil
You can shallow fry the balls also.Done n

For the gravy:

Heat 2 tbsp mustard oil in a pan till it reaches smoking point. Add 1 tsp sugar.
Add 1 tbsp cumin seeds, 2 green cardamom, 1 inch cinnamon and 3-4 cloves
Add a paste of the following : 3 tomatoes + 1 big onion + 1 whole garlic + 1 inch ginger + 2 green chilies.
Cook on medium flame stirring everything at regular intervals to prevent sticking to the bottom and burning.
Once the paste is cooked completely, add 1 tsp turmeric powder, 1 tsp coriander powder and 1 tsp garam masala powder. Add 1 tbsp of crushed and dried fenugreek leaves.
Add 2 and 1/2 cups of hot water, salt to taste and bring to boil. Cook till gravy reduces by 1 cup.
Add 1 tbsp of creme. You can use the cream which settles on top of milk once you boil it. However, you need to beat it before you add to the gravy.
Add the paneer-palak balls. Cover and cook for 3-4 minutes more. Serve hot with Chapattis.

Baby Corn Stir Fry



Ingredients:

1 onion chopped into julians
3 green chilies chopped finely
4 tbsp garlic chopped
2 cups baby corn cut into thin long strips
1/2 cup cauliflower + 1/2 cup broccoli cut into long pieces
1 tbsp green chili sauce
3 tbsp tomato ketchup
1 tsp soy sauce
salt to taste
1 tsp turmeric powder
2 tbsp oil

Heat oil. Once oil is hot, add green chilies chopped and chopped garlic.
Add Onions and cook on high till it turns pink.
Add vegetables and mix well.
Cover and cook for 5 minutes on medium flame.
Open lid, add rest of the ingredients. Cover and cook and again for 7-8 minutes on low flame.
Serve hot.

Corn Kofta Curry



Ingredients for Kofta:

2 cups corn kernels
1/2 cup grated coconut
1 green chili finely chopped
1/2 cup besan
1/4th cup bread crumbs
salt to taste
1 onion chopped very finely

Oil for deep frying

Grind corn to a coarse paste.
Add everything except oil and mix together.
Make small balls and fry in oil till cooked. Drain and keep aside on tissue papper to absorb excess oil.

For the gravy :

1 small onion
3 tomatoes
2 green chili
4-5 garlic cloves
1/2 inch ginger
2 tbsp oil
1 tsp cumin seeds
2 cloves
2 green cardamom
1 tsp meat masala
1/2 cup milk
1/2 cup curd
blanched and peeled almonds or cashew nuts
1 tsp kasuri methi

Blend together small onion,tomatoes,green chili,garlic cloves and ginger.
Heat oil in a kadai.
Once oil is hot, add cumin seeds.
Add turmeric powder,coriander powder,cloves and green cardamom.
Add the above onion tomato paste and cook on low for 10-15 minutes till onion is cooked well.
Add meat masala.
Blend together curd,milk and almonds or cashew nuts and kasuri methi.
Add the paste to the onion and tomato gravy.
Add 1 cup water , salt and bring to boil.
Add koftas to gravy and sprinkle chopped coriander leaves

Masala Corn Herb Poha


Serves 2 to 3 persons



What You Need:

Poha 2 cups
Peanuts 1/4 cup
Onion Chopped 2 big size
Potato Peeled and Chopped 1 small
Green Chili Chopped 2
Curry Leaves 7 or 8
Coriander Leaves Chopped 2 tbsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Dried Fenugreel Leaves or Kasuri Methi 1 tsp
Dry Mint Leaves crushed 1 tbsp
Raisins 2 tsp
Green Peas 1/4 cup
Corn 1/4 cup
Fennel Seeds 1/2 tsp
Tomato Chopped 1 tsp
Capsicum Chopped 1
Turmeric Powder 1 tsp
Curry Powder 1 tsp
Nylon Sev For Garnishing
Oil 2 tbsp
Salt To Taste
Sugar To Taste


Steps To Make:

Wash Poha in water 2 to 3 times and keep aside.
Heat oil in Kadai.
Once oil is hot, add the whole peanuts and fry till it turns brown.
Remove from oil and mix with the soaked poha.
In the same hot oil, add turmeric(haldi) powder, mustard seeds, cumin seeds, curry leaves and fennel seeds in the order mentioned.
As the seeds start spluttering, add half of the chopped onions and allow it to cook.
When onion turns pink, add the chopped potatoes ,corn and green peas.
Add a pinch of salt that the potatoes cook fast.
Add chopped tomatoes,capsicum,raisins, crushed kasuri methi and mix well. Cover and cook for 2 minutes.
Add poha and peanuts. Add salt and sugar to taste and mix well. Cover the lid and allow the poha to cook for 1 minute.
Add coriander leaves and dry mint leaves.Mix Well.
While serving, sprinkle nylon sev and the remaining chopped onions.