Indian Style Homemade Recipe

Homemade Garam Masala Recipe

2012-01-26T06:36:00.000-08:00

Ingredients

1 tbsp cardamom

1inch long cinnamon stick

1 tsp black cumin seeds(shahjeera)

1 tsp whole cloves

1 inch dry ginger or 1 ½ tsp ginger powder

1 tbsp black peppercorns

¼ nutmeg

1 tbsp cumin seeds

4 tbsp coriander seeds

½ tsp mace powder (javitri)

1 piece star anise

1 long crushed bay leaf

Method

Heat a heavy skillet on a medium flame and gently roast all ingredients (leave
cardamom in its pods till later) except the dry ginger, till they turn a few shades darker.
Stir occasionally. Do not be tempted to speed up the process by turning up the heat as
the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all
the other roasted spices powder them in a clean, dry spice grinder or coffee grinder until
smooth. Store in an airtight container in a cool, dry place.
Freshly ground garam masala can be stored for upto 2-3 months in an air-tight
container in a cool, dry and dark place. But remember to use this very sparingly, as it is very powerful in taste.

North Indian Chicken Curry

2012-01-22T09:29:00.000-08:00

Ingredients

1 kg chicken (cut into medium pieces)

Salt to taste

1 tsp pepper powder

½ tsp chili powder

1 cup yogurt

3 tbsp oil

½ tsp mustard powder

4 cloves

3 pods cardamom

½ tsp coriander seeds

2 medium size onions (chopped)

1 tbsp ginger (chopped)

1 tbsp garlic (minced)

1 tsp garam masala

½ tsp cumin powder

Method

Marinate chicken with salt,pepper powder,red chili powder and yogurt and mix well,kept
in the refrigerator for at least two hours.
Heat oil in a large heavy pan. add mustard powder, cloves, cardamom, and coriander
seeds and fry for 10 seconds.
Now add onion and fry for until the onion beings to turn brown,add the ginger and
garlic fry for 2 minutes. Add garam masala and cumin powder.
Then add chicken and cook high heat for 5 minutes. Reduce heat to low and cover cook
for 20 minutes or until the chicken is tender stirring every five minutes.
Serve hot with rice or chapati.

Chicken Korma

2012-01-22T07:27:00.000-08:00

Ingredients

500 gms chicken (cut into small pieces)

¼ cup coconut (scraped)

1 tbsp coriander seeds

½ tsp cumin seeds

2 tbsp ginger garlic (paste)

4 Green cardamoms

3 tbsp Oil

2 onions (sliced)

5 red chilies dried

Salt to taste

¼ cup yogurt

2 cup of water

Method

Clean, wash the chicken.
Grind red chilies, coriander seeds, cumin seeds, ginger,garlic, green cardamom and scraped coconut.
Heat oil in a pan. Add onions and cook till they are translucent. Now add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
hen add ground paste and add 1 cup of water, salt and mix it well, now bring to a boil. Reduce heat and add beaten yogurt stir well and simmer cook for 10-15 minutes.
Serve hot with rice or chapati.

Hyderabadi Chicken Curry

2012-01-22T06:22:00.000-08:00

Ingredient

800 gms chicken cut into small pieces)

½ cup coconut (grated)

5-6 cardamom

4 cloves

10-15 red chilies(dried)

1 tsp cumin seeds

½ tsp fenugreek seeds

2 tsp coriander seeds

1 inch cinnamon

2 tbsp cashew nuts (chopped)

3 tbsp ghee or oil

2 big size onion (chopped)

1 tbsp ginger garlic (paste)

1 tsp sugar

1 tbsp lime juice

3-4 tomatoes (puree)

Salt to taste

3-4 cup coconut milk(thick)

Method

Grind the coconut, cardamom, cloves, red chilies, cumin seeds, fenugreek seeds, coriander seeds, cinnamon and cashew nuts to a fine masala paste.
Heat oil in a kadai,add onion and fry till golden brown.
Add ginger garlic paste and fry for 1 minutes.Now add masala paste and fry till the oil separates at the sides.
Then add coconut milk, tomato puree ,1 cup of water,chicken pieces, salt and sugar stir mix it well.
Cover the kadai and simmer cook for chicken is done. And the gravy is thick.
Now add lime juice and mix it well serve hot with rice or chapati.

Bengali Chicken Curry

2012-01-22T00:50:00.000-08:00

Ingredients

500 gms chicken (cut into medium pieces)

1 onions (sliced)

1-2 medium size potatoes (cut into medium size)

1-2 bay leaves

1 inch cinnamon

5 cloves

2 medium tomato (chopped)

½ turmeric powder

Salt to taste

1 tsp chilli powder

4 tbsp oil

Method

Marinate the chicken in salt, turmeric, chilly powder and 2 tbsp of oil for an hour.
Heat oil in a kadai, add bay leaves, cloves and cinnamon and then stir for half minutes.
Then add onions and fry till golden brown. Now add marinated chicken and potatoes,
fry for 2 minutes in high heat.
Reduce heat, cover the kadai and cook for 5-6 minsutes. Now add tomatoes and cover cook for 15 minutes.
Garnish with coriander leaves and serve hot with rice or chapati.

Andra Style Chicken Curry

2012-01-21T20:47:00.000-08:00

Ingredients:

500 gms chicken

2 big sized onions (chopped)

4-5 green chillies

2 tbsp ginger garlic paste

3 tbsp oil

2 bay leaves

To roast and grind

2 tbsp coriander seeds

1 tsp cumin seeds

5-6 cloves

3-4 cardamoms

½ inch cinnamon

2 tsp khus khus

Ingredients for chicken marination

½ cup curd

1 tsp red chilli powder

Salt to taste

½ tsp turmeric

Method

Clean the chicken pieces and marinate them by adding half cup curd, red chilli powder,
salt and turmeric powder for at least 30 minutes.
Heat 3 tbsp of oil in a pan,add bay leaves, onions and green chillies fry until the onions
become translucent. Now add the marinated chicken and fry in a medium flame chicken
starts oozing out water. Fry until the chicken starts leaving oil.
Now add a cup of water, add salt if necessary cook in a low flame for 15 to 20 mins
until the chicken is cooked well.
Now add the grounded masala powder fry for few more mins and switch off the flame.
Garnish with fresh coriander leaves.
Serve hot with rice or chapatis.

Chicken Maharaja

2012-01-21T19:49:00.000-08:00

Ingredients

Chicken ½ kg (boneless)

2 tbsp Ginger garlic (paste)

2 tbsp White sesame seeds

3-4 Green chilies

½ cup Oil (for chicken fry)

½ tsp Garam masala powder

Salt to taste

2-3 tbsp Corn Flour

15-20 Curry Leaves

½ cup Garlic (chopped)

1 tbsp Oil

Method

Marinate the chicken with green chilies, 1 tbsp sesame seeds, ginger garlic paste, salt, corn flour and garam masala powder for 1 hour.
Heat oil in a pan fry chicken for golden brown. Keep aside.
Now take another pan add 1 tbsp oil, and add curry leaves and garlic fry for 1 minutes.
Then add fried chicken and salt to taste mix well.
Serve hot.

Chicken Curry

2012-01-16T07:29:00.000-08:00

Ingredients

800 gms of Chicken

3-4 tbsp Oil

4-5 Onions (paste)

10 Cloves Garlic (paste)

1 inch Ginger (paste)

4-5 medium Tomatoes (puree)

1 tsp Red chili powder

1 inch Cinnamon stick

Cloves 4-5

Green cardamoms

2 tbsp Coriander powder

2 tsp Cumin powder

½ tsp Turmeric powder

Salt to taste

1tsp Garam masala powder

2 cup Hot water

Coriander leaves for garnishing (chopped)

Method

Heat oil in a heavy bottomed saucepan or kadhai, add cinnamon,cloves and green cardamoms stir fry for half a minutes.Add onions till it is golden brown.
Now add ginger garlic paste and continue to cook for 2-3 minutes.
Add turmeric powder,coriander powder,cumin powder and red chili powder and mix it well.
Add tomatoes pureed and stir cook till oil separates from the masala.Add the chicken pieces and salt cook high heat for 5 minutes.
Then add 2 cups of water bring to boil,cover and cook till the chicken is fully done.
Sprinkle garam masala powder and garnish with coriander leaves.
Serve hot with rice or roti.

Channa Dal Dry Masala

2009-12-01T22:20:00.000-08:00

Ingredients

1 cup channa dal

1 onion (chopped)

1 tomato (chopped)

2 green chilies

1/2 tsp pepper powder

1/2 tsp turmeric powder

1 tsp chilly powder

1 tsp cumin powder

1 tsp coriander powder

salt to taste

1 tbsp Coriander leaves for garnishing

Method

Soak channa dal 1/2 hour before cooking. In a pressure cooker add channa dal, salt and turmeric powder and boil for 30 minutes. Drain and keep aside.
Heat oil in a pan, add onion and green chilies fry for golden brown.
Now add tomato and again fry for 2 minutes.
Then add all the masalas and boiled channa dal stir and mix it well and cook for low heat 5 minutes.
Add coriander leaves and cook for another 1 minute. Serve hot.

Kashmiri Dahi Baingan

2009-11-10T23:47:00.000-08:00

Ingredients

5-6 brinjals (long variety)

2 cups Yoghurt

Salt to taste

2tbsp oil to deep fry

1/4 tsp asafoetida

3-4 green cardamoms

1 tbsp fennel powder

1/2 tbsp dry ginger powder

2 tsp kashmiri red chili powder

Method

Wash and cut brinjals into quarters length ways and keep in water till further use. Whisk yoghurt and salt together.
Heat sufficient oil in a kadai. Drain, pat dry and deep fry brinjals till light brown. Remove onto an absorbent kitchen towel or kitchen tissue.
Heat 2 tbsp oil in a pan, add asafoetida powder and green cardamoms,stir fry briefly and immediately add the whisked yoghurt,stir in fennel,dry ginger and red chili powders.
Now cook on medium heat for 2-3 minutes and add fried brinjals.
Reduce heat and cook covered for 3-4 minutes.
Serve hot.

Pasta with Chicken and Vegetables

2009-10-20T20:27:00.000-07:00

Ingredients

200 gms Fusilli Italian Pasta (1 ½ cup)

1 Onion (chopped)

4-5 French beans (chopped)

1 small Carrot (chopped)

1 cup boiled Chicken (cut into small pieces)

1/2 cup Sweet corn

6-8 cherry Tomatoes (chopped)

1/2 cup Broccoli (chopped)

1/2 cup Red pepper (chopped)

1/2 cup Green pepper (chopped)

2 Green chilies (chopped)

3-4 French beans (chopped)

1 Carrot (chopped)

4-5 Garlic cloves (chopped)

2 tbsp Coriander leaves (chopped)

1 tsp Pepper powder

2 tbsp Oil

Salt to taste

Method

In a large pan add pasta, sweet corn, chicken and 2 cups of water and boil it for 10-20 minutes or until tender, drain keep aside.
Heat oil in a pan, add onion, garlic, all vegetables, coriander leaves, pepper powder and salt stir mix it well and fry for simmer 3-4 minutes or vegetables are tender.
Now add boiled pasta, sweet corn and chicken stir mix it well and fry for 5-6 minutes.
Serve hot.

Chicken Green Curry (Indian Style)

2009-10-05T01:22:00.000-07:00

Ingredients

1 kg Chicken (cut into medium pieces)

1 Bunches Coriander leaves (washed properly)

1 Tomato (chopped)

2 Onions (sliced)

1 tbsp Ginger paste

1 tbsp Cumin seeds

1 tbsp Coriander seeds

1 tbsp Red chilly powder

10 Garlic cloves

2-3 Green chilies

Salt to taste

2-3 tbsp Oil

1 tsp Turmeric powder

Method

In a grinder add coriander leaves, garlic and green chilies and make a puree. Keep aside.
Heat oil in a pan; add onions fry for couple of minutes. Add cumin seeds, ginger and coriander seeds fry for little golden.
Now add chicken, tomatoes, turmeric powder, and red chilly powder and mix it well and cook for low heat 15 minutes.
Then add coriander paste and 2-3 cups of water mix it well and again cook for 15-20 minutes.
Serve hot with rice.

Chicken Biryani (Homemade)

2009-10-03T01:50:00.000-07:00

Ingredients : A different type of chicken Biryani mostly made by Indian housewives and its easy to prepare having different taste. If you are looking for a standard restaurant biryani , then don't go for this recipe. I will post that biryani soon in my next post which will taste totally different and will be little dry and non oily . This biryani I learnt from a 80 year old woman near my house and I found it amazingly tasty, oily and spicy too . So I have decided to post this for the viewers . You can try this for sure.

500 Gms Chicken (cut into medium pieces)

2 Onions (sliced)

2-3 tbsp Ginger garlic paste

3 Tomatoes (chopped)

3-4 Cardamoms

1 Cinnamon stick

1 Bay leaf

2 cup of Yoghurt

2 tbsp Chicken curry powder

1 tbsp Coriander powder

Salt to taste

2-3 Green chilies

1 tbsp Red chilly powder

3-4 tbsp Oil

2 ½ cup Basmathi Rice

Method

Heat oil in a pan; add cinnamon stick, bay leaf, cardamoms, onions, ginger garlic paste and tomatoes and fry for 2-3 minutes.
Add yoghurt fry for 2-3 minutes.
Now add chicken again fry for 5-6 minutes.
Then add all the masala and chicken in a pressure cooker and finally add rice
Mix it well and add 2-3 cups of water low heat cover for 15-20 minutes.
Serve hot with gravy or raita.

Mustard Seeds Chutney

2009-10-02T04:24:00.000-07:00

Ingredients

5-6 tbsp Mustard seeds

2-3 Green chilies

4-5 Garlic cloves

1/4 cup water

Salt to taste

1 tbsp Mustard oil (optional)

Method

In a grinder put all the ingredients and churn well to get a fine paste.
Then add mustard oil and mix it.

Simple Kerala Style Chicken

2009-10-02T00:04:00.000-07:00

Ingredients

1 kg Chicken (cut into medium pieces)

2 large Onions (paste)

4-5 tbsp Ginger garlic (paste)

10 dry Red chilies

1 tsp Turmeric powder

1 tbsp Coriander powder

1 tsp Cumin powder

2 glasses of Coconut milk

1 tsp Pepper corn or powder

Salt to taste

4-5 tbsp Oil

Method

First add dry red chilies in hot water for 5 minutes.
In a grinder add onions, ginger, garlic, dry red chilies, pepper corn, cumin powder, and coriander powder and churn well to get a fine paste.
Heat oil in a pan, add paste and fry for 5 minutes.
Now add chicken, coconut milk and salt and mix it well, then cook for 30-40 minutes or chicken are dry.
Serve hot with rice or rote.

Parwal with Potato Sabji (Potol)

2009-09-29T05:36:00.000-07:00

Ingredients

5-6 Pointed gourd (Potol or Parwal)

2-3 Potatoes (cut into medium pieces)

1 Onion (chopped)

2 tbsp Ginger garlic paste

2-3 Green chilies (chopped)

2-3 small Tomatoes (chopped)

1 tbsp Coriander powder

½ tsp Cumin powder

1 tbsp Red chilly powder

½ tsp Chicken masala powder

½ tsp Turmeric powder

Salt to taste

3-4 tbsp Oil

Method

In a pressure cooker add pointed gourd cut into 2 part of pieces and potatoes and boil it for 5 whistles. Keep aside.
Heat oil in a pan, add onion, ginger garlic paste and tomatoes and fry for 2-3 minutes.
Now add all the masala and add boiled pointed gourd and potatoes and mix it well.
Then cook for low heat 3-4 minutes.
Serve hot with rice or roti.

Assamese Bhut Jolokia Pickle

2009-09-13T23:58:00.000-07:00

Ingredients

10 Bhut jolokia (chilly)

1 cup Mustard oil

1 tbsp Vinegar

Method

Cut the chilies in small pieces.
In a large glass bottle add chilies, oil and vinegar keep it for 1 month.
Serve 1 drop oil is enough with meal.

Simple Pepper Fish Curry

2009-09-13T06:19:00.000-07:00

Ingredients

3-4 pieces Fish

2-3 large Potatoes (cut into small pieces)

1 tsp Cumin seed

½ tsp Fenugreek seed

1 tsp Cumin powder

1 tsp Turmeric powder

1 tbsp Coriander powder

Salt to taste

3-4 Pepper powder

4-5 tbsp Oil

Method

Heat oil in a pan, add fish fry both side for golden browns. Keep aside.
Heat remaining oil, fenugreek seed, cumin seed, potatoes and all the masala and mix it well.
Now add 2 cups of water and fish stir cook for 10-15 minutes.
Serve hot with rice.

Prawn with Potato Curry

2009-09-13T06:03:00.000-07:00

Ingredients

250 gems Prawns

2-3 large Potatoes

2 large Tomatoes (chopped)

2 tbsp Ginger garlic (paste)

1 Onions (paste)

2-3 Green chilies (chopped)

1 tsp Cumin powder

1 tsp Turmeric powder

1 tbsp Coriander powder

Salt to taste

1 tbsp Red chilly powder

4-5 tbsp Oil

Method

In a pressure cooker add potatoes and water boil it for 5-6 whistles. Keep aside.
Heat oil in a pan, add prawns fry for 3-4 minutes and keep aside.
Heat remaining oil, add onion, ginger garlic paste and tomatoes and fry for 4-5 minutes.
Now add boiled potatoes and all the masala and mix it well, then add 2 cups of water and prawns stir cook for 3-4 minutes.
Serve hot with rice.

Lady Finger with White Mustard Seed Sabji

2009-09-12T04:18:00.000-07:00

Ingredients

20-25 Lady Finger (cut into small pieces)

1-2 Potatoes (cut into small pieces)

½ Onion (chopped)

1 tsp Turmeric powder

1 tbsp Coriander powder

½ tsp Cumin powder

2-3 tbsp White mustard seeds

Salt to taste

2-3 tbsp Oil

Method

In a grinder add mustard seeds well to get a fine powder. Keep aside.
Heat oil in a large pan, add onion and fry for few seconds.
Now add lady finger, potatoes, cumin powder, coriander powder, and turmeric powder, salt and mix it well, cover cook for till the vegetables is tender.
Then add mustard powder and fry for again 2-3 minutes.
Serve hot with rice.

Soya Bean Curry

2009-09-09T01:58:00.000-07:00

Ingredients

2-3 large Potatoes (cut into pieces)

1 ½ cup Soya bean chunks

1 Onion (chopped)

2 Tomatoes (chopped)

1 tsp Turmeric powder

1 tbsp Coriander powder

1 tsp Cumin powder

Salt to taste

2-3 tbsp Oil

Method

In a large bowl soak the Soya beans chunks in hot water for 10 minutes. Squeeze out the water and keep aside.
In a pressure cooker add potatoes and water boil it for 2-3 whistles. Keep aside.
Heat oil in a pan, add onion and fry for 2 minutes.
Now add tomatoes and again fry for 2-3 minutes.
Then add boiled potatoes, Soya bean chunks, turmeric powder, coriander powder, and cumin powder, salt and mix it well and add 1 cup of water and cook for 3-4 minutes.
Serve hot with rice.

Onion Pakora

2009-09-07T10:07:00.000-07:00

Ingredients

1 cup Besan

1 large Onion (chopped)

2-3 Green chilies (chopped)

A pinch of Turmeric powder

Salt to taste

Oil for fry

2-3 Tbsp Coriander leaves (optional)

Method

In a large bowl add besan, onion, chilies, turmeric powder, salt, coriander leaves and ½ cup of water or just enough water to make a thick paste.
Heat oil in a pan till hot. Make small dumplings of the batter and drop into the oil. Adjust the heat so that the oil doesn't boil over too much.
Turn the pakoras over when one side is done.
Fry till brown and transfer onto a plate lined with tissues.
Serve hot with tea.

Assamese Chicken Curry

2009-09-05T01:35:00.000-07:00

Ingredients

500 Gms Chicken

2-3 Potatoes (cut into medium pieces)

1 Onion (chopped)

3-4 tbsp Ginger garlic (paste)

3 Tomatoes (paste)

3-4 Green chilies (chopped)

1 tsp Turmeric powder

1 tbsp Pepper powder

1 tsp Cumin seeds

½ tsp Red chilly powder

2-3 tbsp Oil

Salt to taste

Method

Heat oil in a pan, add cumin seeds, green chilies and onions and fry for golden browns.
Add ginger garlic paste and fry for 2-3 minutes.
Now add chicken and potatoes and all the masala and mix it well, then add 3-4 cups of water and low heat cover for 30-35 minutes.
Serve hot with rice or roti.

Curry Leaves Chutney

2009-09-04T09:33:00.000-07:00

Ingredients

2 bunches Curry leaves

5-6 Garlic

2-3 Green chilies

Salt to taste

Method

In a grinder put all the ingredients and churn well to get a fine paste.

Tomato Chutney

2009-09-04T09:25:00.001-07:00

Ingredients

20 Cherry tomatoes
2-3 Green chilies
3-4 tbsp Coriander leaves
Salt to taste

Method

In a grinder put all the ingredients and churn well to get a fine paste.

Pepper Chicken (Homemade)

2009-09-03T07:02:00.000-07:00

Ingredients

500 Gms Chicken

2 large Potatoes (cut into pieces)

3 Tomatoes (paste)

1 large Onion (paste)

3-4 tbsp Ginger garlic (paste)

1 tsp Turmeric powder

1 tbsp Garam Masala

1 tbsp Coriander powder

1 tbsp Red chilly powder

2-3 tbsp Pepper powder

2-3 tbsp Oil

Salt to taste

Method

Heat oil in a pan; add onion and ginger garlic paste and fry for golden browns.
Add tomatoes paste and again fry for 2-3 minutes.
Now add chicken,potatoes and fry for 2-3 minutes.
Then add turmeric powder, garam masala, coriander powder, pepper powder, red chilly powder, salt and mix it well, and add 2-3 cups of water and cover for low heat 30-35 minutes.
Serve hot with rice.

Sambar Curry

2009-08-31T04:26:00.000-07:00

Ingredients

1 cup Urad dal

½ cup French beans (chopped optional)

½ cup Carrot (chopped optional)

½ cup small or large Onions (chopped)

10-15 Curry leaves

2-3 Tomatoes (chopped)

2-3 tbsp Tamarind (paste)

1 tsp Mustard seeds

1 tsp Turmeric powder

Salt to taste

2 tbsp Sambar masala

2 tbsp Oil

Method

Clean dal with water and keep aside.
In a pressure cooker add dal, turmeric powder, salt and 2-3 cups of water and cover boil it at low heat 10-15 minutes. Keep aside.
Heat oil in a pan, add mustard seeds,curry leaves and onions. Fry for 2-3 minutes.
Now add tomatoes and again fry for 2-3 minutes and add samber masala and tamarinds pastes . Stir mix it well.
Then add boil dal stir and mix it well and boil it for 2-3 minutes.
Serve hot with rice.

Brinjal with Potato Sabji

2009-08-31T03:01:00.000-07:00

Ingredients

3-4 long greens Brinjal (cut into small pieces)

2 Potatoes (cut into small pieces)

½ Onion (chopped)

1 tbsp Coriander powder

½ tsp Cumin powder

½ tsp Turmeric powder

2 Green Chilies (chopped)

Salt to taste

2-3 Oil

Method

Heat oil in a pan; add onion and green chilies fry for 1-2 minutes.
Now add Brinjal, coriander powder, cumin powder, turmeric powder and salt. Stir mix it well and fry 10 minutes with low heat till potatoes and brinjal well cooked.
Serve hot with rice.

Mutton Biryani

2009-08-27T06:32:00.000-07:00

Ingredients

Goat Meat or Lamb 1/2 kg

Basmati rice 2cups

Green chilies 8

Fennel seeds 1tsp

Cinnamon 1 stick

Cardamoms 3

Cloves 4

Pepper 1tsp

Ginger garlic 1tsp (paste)

Mint ½ cup

Onions sliced 1cup

Coconut milk 1cup(optional)

Oil 3tbsp

Salt to taste

Water 2cups

Method

Wash the rice & soak it in water for 30 minutes.
Grind green chilies, fennel seeds, pepper, half of the mint, cinnamon, cardamons, cloves & ginger garlic paste to a smooth paste with water.
Heat oil in a pressure cooker, add sliced onions & fry till they turn golden color then add remaining mint & fry for a minutes.
Add the ground green chilly paste & fry for 3-4 minutes & add mutton and mix it well, now add 1cup of water, salt cover & cook till the meat is soft or well cooked.
Now drain the water & add rice, 1cup of water, 1 cup coconut milk cooked pressure for 1-2 whistles.
Serve with Raita or rice.

Lahori Chicken Tikka

2009-08-27T05:39:00.000-07:00

Ingredients
1 kg chicken (breasts and thighs)
3 tbsp Ginger and garlic (paste)
Salt to taste
2 fresh Lemons juice
300gm Grated Cheese
300g Yoghurt
½ kg Cream
1 or 2 Eggs
3 tbsp black Pepper
4 Green chilies (cut into small pieces)
4-5 tbsp fresh Coriander leaves

Method

Marinate the chicken with ginger, garlic paste salt and lemon juice and leave for 30-40 minutes.
Now add cheese,yoghurt, cream, eggs, and black pepper and green chilies and marinate for another hour.
Then grill the chicken till the chicken is tender.
Finally garnish with coriander leaves and serve hot with pudina chutney.

Lahori Fish Fry

2009-08-27T02:17:00.000-07:00

Ingredients
Ajwan seeds ½ tsp
Chilly powder 3 tsp
Coriander powder 1 tsp
Fish ½ kg
Gram flour 3 tbsp (Maida)
Garam masala  1 tsp
Lime juice 2 tbsp
Fenugreek seeds 1 tsp
Salt to taste
Turmeric powder ½ tsp
Mustard Oil 2 tbsp
 Method
Clean the fish  thoroughly and marinate with  mustard oil  and keep aside for 15-20 minutes. 
Now rub it with gram flour and then wash it this process removes all the bad smell of fish. 
Add all the ingredients in fish and use hand to coat or mix all it properly. 
Leave overnight.
Then in a pan add oil for deep fry for the fish  till its nicely fried; it should turn a nice shade of yellowish brown. Remove it. 
Finally lahori fish fry ready serve hot.

Chicken Makhani

2009-08-25T06:51:00.000-07:00

Ingredients

1kg Chicken (boneless, skinless cut into bite-size pieces)

1 tbsp Peanut oil or Vegetable oil

1 Onion (finely chopped)

¼ White onions (chopped)

2 tbsp Butter

2 tsp Lemon juice

1 tbsp Ginger garlic (paste)

1 tsp Garam masala

1 tsp Chili powder

1 tsp Cumin powder

1 Bay leaf

¼ cup Plain yogurt

1 cup Milk

1 cup Tomato puree

1 tsp Red chilly powder

Salt to taste

Black pepper to taste

1 tbsp Peanut oil or Vegetable oil

1 tsp Garam masala

½ tsp Red chilly powder

1 tbsp Corn flour

¼ cup water

Method

Mix together corn flour and water, keep aside.
Heat 1 tbsp oil in a large pan medium high heat adds onion and white onions fry for until soft and translucent.
Add butter, lemon juice, ginger garlic paste, 1 tsp garam masala, chili powder, cumin powder and bay leaf fry for stirring 1 minute.
Now add tomato puree cook for 2 minutes, stirring frequently and add milk, yoghurt, pepper and salt, reduce heat to low simmer for 10 minutes stirring frequently. Remove from heat and set aside.
Heat 1 tbsp oil in a large heavy pan over medium heat cook chicken until lightly browned or 10 minutes. Reduce heat, and add 1 tsp garam masala and red chilly powder stir and simmer until liquid has reduced, then add cooked sauce and corn flour mixture stir fry for5 -10 minutes, or until thickened.
Finally Chicken Makhani ready serve hot with rice or roti.

Goan Fish Curry

2009-08-25T03:29:00.000-07:00

Ingredients

500 Gms Pomfret fish (sliced and cleaned)

1 Onion (sliced)

1 small Tomato (chopped)

4 Green chilies (sliced)

1 cup Coconut milk

1 tbsp Oil

4 tbsp Water

Salt to taste

First prepare a Paste like below:

12 dry red chilies

2 tbsp Coriander seeds

1 tsp Cumin seeds

1 tbsp Ginger

1 tsp Garlic

1 tbsp Tamarind paste

1 tsp Turmeric powder

little water

Method

In a wok/tawa over low heat, put coriander and cumin seeds. Roast dry for 2 minutes till fragrant but not brown. Put all in a grinder and churn well to get a fine paste.
In fish slices add salt and a pinch of turmeric powder keep aside for 5 minutes and wash well and drain.
Heat oil in a heavy-bottomed pan and fry onions on medium heat for 2-3 minutes or till the onions is golden brown.
Now add paste and tomatoes stir fry for 3-4 minutes or till it gets aromatic and leaves oil..
Then add coconut milk and water bring to a boil and add fish, green chilies and salt mix very gently and simmer on low heat for 6 minutes or till the fish is cooked but firm.
Serve hot with rice.

Dum Aloo (Potato)

2009-08-25T02:58:00.000-07:00

Ingredients

Potatoes 250 gm

Garam masala ½ tsp

Tomatoes 100 gm

Cumin seeds 1 tsp

Coriander powder 1½ tsp

Hing 1 pinch

Red chilly powder ½ tsp

Turmeric powder ½ tsp

Oil 2 tbsp

Salt 1 tsp

Coriander leaves for garnishing

Method

Peel the potatoes and cut into small cubes.
Grated the tomato and keep aside.
Heat oil in a pressure cooker adds cumin seeds, hing and tomatoes and cook till done.
Add potatoes and fry for 2 minutes then add coriander powder, red chilly powder, turmeric, salt, garam masala and two glass of water stir cover for 1 whistle, and again simmer the gas fry for 5-7 minutes.
Finally garnish with coriander leaves.

Sooji Ka Halwa

2009-08-21T06:36:00.000-07:00

Ingredients

½ cup Semolina (Sooji)

¼ cup Sugar (or to taste)

¼ cup Ghee

½ cup Water

½ tsp Cardamom powder

1-2 tbsp Raisins

2 tbsp sliced Almonds

2 cups of Milk

Method

Heat ghee in a kadhai, add sooji, raisins and cardamom powder and continuously stir fry for until it is very lightly golden brown.
Now add sugar mix it well again stirs continuously and simmer fry for 2-3 minutes.
Then add milk mix it well and fry for 2-3 minutes.
Finally Sooji Halwa ready serve hot.

Rasgulla

2009-08-21T04:33:00.000-07:00

Ingredients

½ liter Milk

2 tbsp Maida

¼ Citric acid dissolved in ½ cup water or lemon juice 2-3 tbsp

1 cup Sugar

1 cup Water

½ tsp Cardamom powder

Method

Heat milk in a pan and bring it to boil. Remove from heat.
Add citric acid or lemon juice stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called china. Wash china well under cold running water and twist the cloth that was used for straining to extract water.
Knead china to make smooth dough. Add flour and knead again.
Make small balls of equal size of the dough and keep aside.
Next make sugar syrup mix sugar and water in a saucepan and bring it to boil.
Add china balls to the syrup and cook for 15 minutes with lid partially covered. China dumplings will puff up.
Then add cardamoms powder.
Finally Rasgulla are ready.

Dry Fruits Kheer

2009-08-21T03:32:00.000-07:00

Ingredients

10 pieces of Almond (soaked)

10 pieces of Cashew nuts (soaked)

10 pieces of Pista (soaked)

1 tbsp Khus khus (soaked)

1 Liter Milk

1 ¼ cup Sugar

A pinch of Saffron (soaked in warm milk)

Method

All the fruits soaked separately.
Peel off the almonds and pista.
Grind all dry fruits including khus khus together to smooth paste.
Boil the milk 3-4 minutes.
Add the dry fruit paste in the boiled milk and again boil until it blends well.
Reduce the flame and add sugar.
Stir constantly until the sugar gets dissolved
Reduce the heat and finally add soaked saffron.
Finally Dry fruits kheer are ready serve hot or cold.

Besan ki Burfi

2009-08-21T02:55:00.000-07:00

Ingredients

200 gms Besan

200 gms Sugar (powder)

10 gms Ghee

10 gms Raisins (Kismis)

½ tsp Cardamom powder

2 tbsp Pista Badam (chopped)

Method

Heat ghee in a pan and cook the besan on medium flame till the raw smell disappears.
Add the sugar mix it well removes from fire.
Now add raisins and cardamom powder. Mix it.
Spread out on an inverted greased plate. When firm cut into squares.
Garnish with chopped pista.
Besan ki burfi are ready.

Pedha

2009-08-21T02:30:00.000-07:00

Ingredients

• 2 cups milk powder
• 1 ½ cup Sugar
• 1 Cup unsalted Butter
• ½ tsp Cardamom powder
• Pista badam nuts (chopped)

Method

Prepare sugar syrup of one thread consistency.
Add unsalted butter to the sugar syrup on medium flame stir till the butter melts.
Add cardamom powder and milk powder stir till it turns to cake like batter, keeps it for cooling.
Then make balls from this batter,adorn with chopped nuts.

Thai Chicken Fried Rice

2009-08-20T23:40:00.000-07:00

Ingredients

2 cups of steamed Thai Rice (Thai jasmine rice)

1 piece Fried Chicken (shredded)

1 Egg

3 tbsp Olive oil or Refine Oil

2 Garlic cloves (minced)

2 Green chilies (finely sliced)

1 tbsp of Thai red curry paste

1 tbsp of Thai soy sauce

2 tbsp of Thai oyster sauce

Salt to taste

Pepper to taste

1 small Onions (sliced)

Method

First prepare a Red Curry Paste like below:

8-10 dry red chilies-soaked in ½ cup warm water for 10 minutes
1 onion chopped
15-20 flakes garlic peeled,1 ½ piece ginger sliced
2sticks lemon grass cut into pieces,
½ tsp lemon rind, 3tbsp coriander leaves chopped
1 tsp salt, 1tbsp vinegar, ½ tsp peppercorns
1 tbsp coriander seeds, 2tsp cumin seeds

In a wok/tawa over low heat, put coriander and cumin seeds. Roast dry for 2 minutes till fragrant but not brown. Put all the red curry paste in a grinder and churn well to get a fine paste.
Heat oil in a pan, add garlic, green chilies fry for until fragrant.
Now high heat fire, add egg, chicken, Thai red curry paste, rice, soy sauce, oyster sauce, salt, pepper, onion and mix it well fry for few seconds.
Finally serve hot with curry or sauce.

Rajma Pulao

2009-08-19T23:28:00.000-07:00

Ingredients

Rajma- 1 cup (soak rajma in water for overnight)

Onion - 1 (chopped)

Tomatoes - 2 (chopped)

Green chilies - 2 -3

Ginger – 1 tsp (chopped)

Garlic – 4-5 cloves (chopped)

Coconut milk - 1 cup

Cumin seeds – 1tsp

Rice - 1 cup

Salt to taste

Cauliflower - ½ cup (chopped)

Capsicum – ½ cup (chopped optional)

Coriander leaves – 1-2 tbsp

Red chili powder – 1tsp

Oil - 1 tbsp

Method

In a pressure cooker add rajma, salt and water cook it for 20-25 minutes, drain the water and keep aside.
Again take one pressure cooker add rice, 1 cup of coconut milk and 1.5 cups of water and 1tsp of salt cook it for 2 whistles, keep aside.
Heat oil in a pan, add cumin seeds when it sputters,add green chilies, ginger, garlic and fry for 1-2 minutes.
Now add tomatoes and cauliflower and fry well.
Then add cooked rajma and salt heat until all the moisture is absorbed.
Finally add cooked rice mix it well, romove fire.
Garnish with coriander leaves.

Cabbage with Rice

2009-08-19T05:20:00.000-07:00

Ingredients

1.5 cups Rice (cooked)

1 cup Cabbage (chopped)

¼ cup green peas (boiled)

1 Onion (chopped)

3 Green chilies (sliced)

1 tsp Ginger garlic (paste)

1 tsp Cumin seeds

2 tbsp Coriander powder

1 tsp Chana dal

½ tsp Turmeric powder

2-3 Curry leaves

2 tbsp oil

Salt to taste

Method

1. In a vessel add cabbage, a pinch of salt, green peas and turmeric powder and 2 cups of water simmer for cook until the cabbage is soft.

2. Heat oil in a pan, add cumin seeds and chana dal, when the cumin seeds start spluttering and the dal turns a light brown, add the green chilies, and curry leaves and onion fry until the onions turn a light brown.

3. Now add coriander powder and ginger-garlic paste fry for 1-2 minutes.

4. Then add the cooked cabbage, peas and salt mix it well and remove the fire.

5.Serve hot.

Paneer with Green Peas Pulao

2009-08-19T04:52:00.000-07:00

Ingredients

Basmati rice - 1 ½ cups
Onion – 1 (chopped)
Green peas - ½ cup
Paneer cubes - ½ cup
Green chilies – 3 (chopped)
Ginger garlic paste – 2 tbsp
Cumin seeds - 1 tsp
Whole black pepper - ½ tsp
Cloves - 4
Cardamoms - 2
Cinnamon stick - 1 piece
Bay leaves - 1
Ghee or butter or refine oil- 2 tbsp
Salt to taste

Method

1. Soak the basmati rice in 2 ½ cups of water to cover it, for 15 minutes.Put the pepper, cloves, cardamom and cinnamon in a grinder to get a fine paste.

2. Heat ghee in a pan adds bay leaves, cumin seeds and ground ingredients.

3. Now add the onions, green chilies and fry for until onions turn golden brown.

4. Then add the ginger garlic paste and fry for 1-2 minutes.

5. Add the green peas and paneer cubes and mix it well for another 2-3 minutes.

6. Drain the rice completely and add to the pan. Mix thoroughly.

7. Add 2 cups water to the above and let it cook until the rice is done.

8. Garnish with coriander leaves and serve hot.

Vegetables Fry

2009-08-18T07:22:00.000-07:00

Ingredients

½ cup Broccoli (chopped)

½ cup French beans (chopped)

½ cup Carrot (chopped)

½ cup Red pepper (chopped)

½ cup Green pepper (chopped)

2 Green chilies (chopped)

3 tbsp Coriander leaves (chopped)

3-4 tbsp Sweet corn (optional)

1 Onion (chopped)

2-3 tbsp Oil

Salt to taste

Method

Heat oil in a pan; add onion, green chilies fry for few seconds.
Then add all the vegetables and salt mix it well and fry for 4-5 minutes.
Finally vegetables fry are ready serve hot.

Kadai Chicken

2009-08-18T07:09:00.000-07:00

Ingredients

800 gms Chicken (cut into pieces)

3 tbsp Oil

1 tbsp Coriander seeds (lightly roasted and crushed)

3 Dry red chilies

3 large Onions (sliced)

1 tbsp Garlic paste

2 tsp Ginger paste

1 tsp Red chili powder

2 tsp Coriander powder

1 tsp Garam masala powder

2 Green chilies (sliced)

Salt to taste

4 large tomatoes (puree)

6 tbsp Coriander leaves (chopped)

3 tbsp Dry fenugreek leaves (kasoori methi) crushed

Method

Heat oil in a wok or kadhai, add the crushed coriander seeds and red chilies fry for a few seconds, add onions and fry for 3-4 minutes or till light brown. Add garlic and ginger paste fry for 1-2 minutes.
Now add red chili powder, coriander powder,garam masala powder and keep stirring for a few seconds, add the chicken pieces and green chilies stir fry for 8 minutes or till the chicken pieces are golden brown on all sides.
Then add tomatoes puree and salt bring to a boil cover and simmer for cook 20 minutes or till the chicken is tender or till the gravy is thick and oil floats on top.
Finally garnish with coriander leaves and serve hot with rice or roti.

Simple Chicken Curry

2009-08-17T05:03:00.000-07:00

Ingredients

500 gms of Chicken

3-4 tbsp Oil

½ tsp Cumin seeds

4-5 Onions (paste)

10 Cloves Garlic (paste)

1 inch Ginger (paste)

4-5 medium Tomatoes (chopped)

1 tsp Red chili powder

½ tsp Turmeric powder

Salt to taste

1tsp Garam masala powder

2 cup Hot water

Coriander leaves for garnishing (chopped)

Method

Heat oil in a heavy bottomed saucepan or kadhai, add cumin seeds stir fry for half a minutes.Add onions till it is golden brown.
Now add ginger garlic paste and continue to cook for 2-3 minutes.
Add turmeric powder ,garam masala and red chili powder and mix it well.
Add tomatoes pureed and stir cook till oil separates from the masala.Add the chicken pieces and salt cook high heat for 5 minutes.
Then add 2 cups of water bring to boil,cover and cook till the chicken is fully done.
Last garnish with coriander leaves and
serve hot with rice or chapati.

Fish with Angled Loofah

2009-08-17T03:45:00.000-07:00

Ingredients

1 Angled Loofah (cut into small pieces)

4 pieces Fish (Rahu fish good for gravy)

2 Potatoes (cut into small pieces)

1 tbsp Methi seeds

2 tbsp Pepper powder

1 tbsp Ginger (chopped)

1 tbsp Garlic (chopped)

2 small Tomatoes (chopped)

Oil for fish fry

2 tbsp Oil for gravy

1 tbsp Coriander powder

1 tsp Red chilly powder

1 tsp Cumin powder

Salt to taste

Method

Wash and clean fish head, sprinkle salt and turmeric.
Heat oil in a kadhai/frying pan, fry the fish head till its nicely fried; it should turn a nice shade of yellowish brown. Remove and keep aside.
Heat oil in a pan , add methi seeds fry for few seconds, then add angled loofah,potatoes,tomatoes,cumin powder,coriander powder,salt,red chilly powder stir and mix it well fry for 2 minutes.
Now add 1 ½ cups of water and fish cover cook it for 20-25 minutes.
Finally fish with angled loofah are ready serve hot with rice or roti.

Pasta with Tomato and Vegetables

2009-08-17T01:09:00.000-07:00

Ingredients

200 gms Di Penne Rigate Pasta (1 ½ cup)

1 Onion (chopped)

6-8 cherry Tomatoes (chopped)

1/2 cup Broccoli (chopped)

1/2 cup Red pepper (chopped)

1/2 cup Green pepper (chopped)

2 Green chilies (chopped)

3-4 French beans (chopped)

1 Carrot (chopped)

4-5 Garlic cloves (chopped)

2 tbsp Coriander leaves (chopped)

1 tsp Pepper powder

2 tbsp Oil

Salt to taste

Method

In a large pan add pasta and 2 cups of water and boil it for 10 minutes or until pasta are tender, drain keep aside.
Heat oil in a pan, add onion, garlic, all vegetables, coriander leaves, pepper powder and salt stir mix it well and fry for simmer 3-4 minutes.
Now add boil pasta stir well fry for 3-4 minutes.
Serve hot.

Fish Biryani

2009-08-16T03:09:00.000-07:00

Ingredients

Rohu fish head 2-4 pieces

2 Potatoes (cut int pieces)

2 tbsp Oil

Extra Oil for fish fry

1 Onion (paste)

1-2 tsp Ginger (paste)

2-3 slit Green chilies,

1 tsp of Cumin powder

1 large Bay leaf

2 green Cardamoms

½ Cinnamon stick

1/3 cup Basmati rice or Zeera rice

1 tsp Garam masala powder

¼ tsp Red chilly powder

Salt to taste

1 tbsp Ghee

Method

Wash and clean fish head, sprinkle salt and turmeric.
Heat oil in a kadhai/frying pan, fry the fish head till its nicely fried; it should turn a nice shade of yellowish brown. Remove and keep aside.
Now fry potatoes to a light golden remove and keep aside.
Temper the oil with a large bay leaf, green cardamoms and cinnamon stick add the paste of onion and fry till the oil separates and the onion has taken on a light brownish then add ginger, green chillies, cumin powder and fry the masala with a sprinkle of water for couple of minutes.
Now add back the potatoes fry for a minute.
Add rice fry for a couple of minutes and add the fried fish head pieces.
Add garam masala powder, red chilly powder, salt and mix well.
Add about 1 cup of water and cover and cook at low heat.
Check to see if you need water in between, and stir in between.
Cook till the rice and potatoes are done. It should be moist but will not have gravy.
Finally, top it with a little ghee, lends a wonderful flavor.
Serve with raita or curry.

Palak Paneer

2009-08-14T05:19:00.000-07:00

Ingredients

2 Bunches spinach (palak), washed and (chopped)
3 large Tomatoes (chopped)
5-6 Green chilies (chopped)
5-6 cloves of Garlic (chopped)
1 large piece Ginger (chopped)
1 Onion (chopped)
1 tsp chilly powder
1 tsp Cumin powder
1 tsp Coriander powder
Salt to taste
4 tbsp Oil
1 ½ cups of fried cubed Paneer

Method

Cook the spinach in water. Boil until it is well done or simmer for 15-20 minutes.
Drain the water and blend make puree of the spinach leaves.
In a pan add 2 tbsp oil and fry the paneer for little golden brown, keep aside.
Heat oil in a pan, add the onion and fry for golden brown.
Now add ginger, garlic, tomatoes and green chilies and fry for 1-2 minutes.
Then add spinach puree and cumin powder, coriander powder, red chilly powder, fried paneer pieces and salt stir well, boil it for 3-5 minutes.
Serve hot with rice or roti.

Custard with Fruit Salad

2009-08-14T04:28:00.000-07:00

Ingredients

1 liter Milk

3 tbsp Custard powder

Sugar to taste (or 8-9 tbsp)

1 cup Papaya (chopped)

1 cup Banana (chopped)

1 cup Apple (chopped)

½ cup Raisins

½ cup Cashew nuts (chopped)

Method

In a bowl add custard powder and 250 ml milk to make a thin paste.
Boil the milk in a vessel. Allow it to boil for 5-6 minutes.
Now add the sugar stir and boil it for 1-2 minutes.
Then add custard paste and stir well for 2-3 minutes.
Finally add fruits to the custard combine well and keep it in refrigerator for 3 to 4 hours.
Serve chill and enjoy.

Moong Dal

2009-08-08T07:40:00.000-07:00

Ingredients

1 cup Yellow Moong dal

1 tbsp Ginger (chopped or paste)

2-3 Green chilies (chopped)

2 Dry red chilies

1-2 Bay leaves

1 tsp Cumin seeds

2 tbsp Oil

1 tsp Turmeric powder

Salt to taste

2 cups Water

Method

In a pressure cooker add dal and fry for little golden color.
Then add 2cups of water, salt and turmeric powder. Cook it for 15-20 minis with pressure under low heat (simmer), keep aside.
Heat oil in a pan, add dry red chillies, bay leaves, cumin seeds, and green chilies and ginger and fry for 2 minutes.
Now add boiled dal and boil it for 1-2 minutes.
Serve with rice or roti.

Egg Bhurji

2009-08-08T01:36:00.001-07:00

Ingredients

4 Eggs

1 Onions

2 tbsp Oil

1 tbsp Butter

Salt to taste

2-3 Green chillies

Method

Heat oil in a pan, add onion and green chillies fry for 1 minutes.
Now add eggs and salt stir for 2-3 minutes.
Finally add butter mix it well.
Serve hot.

Assamese Mati Dal (Black Urad Dal)

2009-08-05T09:06:00.000-07:00

Ingredients

1 cup Black urad dal

2 Tomato (chopped)

½ Onions (chopped)

1-2 tbsp Ginger (chopped)

2-3 Green chilies

3-4 Garlic(chopped)

Salt to taste

2-3 tbsp Oil

1 tsp Turmeric powder

2-3 Dry red chilies

Coriander leaves for garnishing

Method

Clean the dal with water and keep aside.
In a pressure cooker add dal, 2-3 cups of water, tomato, turmeric powder and salt .Cook it for 15-20 minis with pressure under low heat (simmer).
Heat oil in a pan; add dry red chilies, garlic, onion, ginger, green chilies and fry for 2 minutes. Add the boiled dal, stir and boil it for 2-3 minis.
Finally garnish with coriander leaves.

Mutton Curry

2009-08-04T22:39:00.000-07:00

Ingredients

250 gm Mutton (cut into medium pieces)

2 medium sizes Potato (cut into medium pieces)

1 large Onion (paste)

2-3 tbsp Ginger garlic (paste)

2 Tomato (paste)

1 tsp Garam masala

1 ½ tbsp Mutton masala

1 tbsp Coriander powder

1 tsp Turmeric powder

1 tbsp Red chilly powder

5-6 tbsp Oil

Salt to taste

2-3 cup water

Method

Put onion, ginger, garlic and tomato in a grinder and churn well to get a fine paste.
Heat oil in a pressure cooker, add the prepared paste and stir fry for 3-4 minutes till it gets aromatic and leaves oil.
Now add mutton, potato and all the powder and mix it well, cover fry for 2 minis.
Then add 2-3 cups of water stir properly and cover the cooker simmer for 30-35 minis.
Finally serve with rice or roti.

Egg with Potato Curry

2009-08-04T05:34:00.000-07:00

Ingredients

3-4 Eggs

4-5 potato

2-3 Tomato (chopped)

1 Onion (paste)

2 tbsp Ginger garlic (paste)

2-3 tbsp Oil

1 tbsp Coriander powder

1 tsp Cumin powder

½ tsp Turmeric powder

1tsp Red chilly powder

Salt to taste

Method

First boil the egg and potato and remove the shell of boiled eggs & potatoes little fry for eggs and keep aside.
Heat oil in a pan adds onion, ginger, garlic paste fry for 3-4 minis.
Add tomatoes again fry for 1-2 minis. Now add boiled potatoes, cumin, and coriander, tumeric powder mix it well and 2 cup of water stir well.
Then add fry eggs boil it for 5 minis.
Finally egg with potato curry ready serve with rice or roti.

Potato Fry

2009-08-04T04:01:00.000-07:00

Ingredients

4-5 Potato (sliced)

Salt to taste

!-2 tsp Red chilly powder

4-5 tbsp Oil

Method

First all the potatoes are cut into slice pieces, and add salt and red chilly powder mix it well keeps aside.
Heat oil in a frying pan adds potatoes fry for both sides in low heat till it’s nicely fried. Remove the gas.
Serve hot.

Fish with Potato Curry

2009-08-04T03:06:00.000-07:00

Ingredients

4-5 Potato (boiled)

2 tbsp Ginger garlic (paste)

1 Onion (chopped)

4-5 Fish pieces

1-2 Tomato (chopped)

2 tsp Turmeric powder

1-2 tsp Coriander powder

1 tsp Cumin powder

2-3 Green chilly

6-7 tbsp Oil

Salt to taste

Method

First add salt and turmeric in a fish mix it well keep aside.
Take one pressure cooker add potatoes and boil it for 5 whistle keep aside.
Heat oil in a pan adds fish fry for both sides in low heat till it’s nicely fried; Remove and keep aside.
Heat remaining oil adds onion, ginger garlic paste, green chilly and fry for 2-3 minis.
Now add tomatoes, boiled potatoes, cumin powder, coriander powder, turmeric powder mix it well and add 1 cup of water stir.
Finally add fish and stir carefully boil it for 4-5 minis.
Serve hot with rice.

Kalakand (Sweet Dish)

2009-08-02T06:32:00.000-07:00

Ingredients

2 liters Milk

½ cup Sugar

½ tsp Citric acid

½ cup Water

½ cup Chopped Nuts (pista, almonds)

Silver foil (optional)

Method

Boil half the milk .Add the citric solution as it comes to boil.
Switch off gas once the chenna settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens. Stir continuously.
Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts and serve.

Kadai Matar

2009-08-02T00:10:00.000-07:00

Ingredients

2 cup Green peas(boiled)

3 tbsp Oil

1/4 tsp Methi seeds

1-2 Dry red chillies

1tbsp Ginger garlic (paste)

3/4 tsp Garam masala

1/2 tsp Red chilly powder

1 tsp Coriander powder

1 tsp Lemon juice

3 Tomatoes(chopped)

1-2 Black cardamom

2-3 tbsp Dry fenugreek leaves(kasoori methi)

2-3 Green chilly(chopped)

2-3 Coriander leaves(chopped)

Salt to taste

Method

Take one saucepan add green peas boil it for 6-8 minis.
Heat oil in pan or kadhai,add methi seeds and dry red chilly fry for methi turn golden.
Add ginger garlic paste and fry for 1-2 minis.
Now add garam masala,red chilly powder,coriander powder,lemon juice and tomatoes fry for 5-6 minis until the tomatoes get well blended.
Then add boiled green peas,salt,cardamom,fenugreek,green chilly and coriander leaves stir fry for 2-3 minis.
Finally serve hot with rice or roti.

Sweet Corn Masala (Homemade)

2009-08-02T00:05:00.000-07:00

Ingredients

1 cup Sweet corn

2-3 tbsp Butter

1 tsp Red chilly powder

1 tsp Pepper powder

1 tbsp Lemon juice

Salt to taste

Method

First take one pressure cooker add sweet corn and 1 cup of water boil it for 5-6 whishle, then drain it and keep aside.
Take one bowl add all the ingredients and boiled sweet corn mix it well.
Sweet corn masala are ready serve hot.

Gatte Ki Sabji

2009-07-31T08:22:00.000-07:00

Ingredients
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Red chilly powder
1 tsp Salt
2 tsp Oil
200 gm Besan
250 gm Curd
2 tbsp Ghee
1 tsp Coriander powder
A pinch Turmeric powder
Method
Make a stiff paste(dough) with half tsp salt, half red chilly powder , half coriander powder and ghee.
Make 5-6 thin and long strips of the dough.
Put all the strips in boiling water and cook for 8 minutes.
Cut these into small pieces (gattes).
Take one bowl add the curd,1/2 tsp, salt,1/2 tsp red chilly powder, 1/2 tsp coriander powder and turmeric powder and mix it well and add the gatte pieces.
Heat oil in a pan or kadhai,add the mustard seed,cumin seed and the curd mixer and stir well.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
Finally gatte ki sabji are ready serve hot with rice or roti.

Achari Aloo

2009-07-31T06:29:00.000-07:00

Ingredients

2-3 Potatoes

1 Onion, (sliced)

1 inch Ginger (paste)

10-12 Cloves of garlic(paste)

1 tsp Turmeric powder

1 tsp Kasoori methi

2 tsp Red chilly powder

Salt and pepper to taste

1 tsp Black mustard seeds

2-3 Dry red chilly

1 tsp cumin seeds

pinch of asafetida (hing)

½ cup white vinegar

3-4 tbsp Oil

Coriander leaves for garnishing

Method

Peeling the potatoes is purely optional, it is up to you. In a large pot with salted boiling water, cook the potatoes until fork tender. Drain well, let cool and cut into large pieces. Set aside until needed.
Heat oil in a large pan, add the onions and stir fry until golden.
Add the ginger and garlic, stir fry 2-3 minutes. Reduce the heat to medium and add the spices (red chili powder, turmeric, salt, pepper, and the fenugreek powder or Kasoori methi). Stir well to combine and add the potatoes. Carefully stir to coat the potatoes in the fragrant spices. Add the vinegar along with ½ cup of water, reduce the heat and let simmer for 4-5 minutes. The potatoes should be soft and tender but not mushy.
In a small saucepan on medium heat, add the remaining 2 tbsp of oil. When hot, carefully add the mustard seeds, cumin seeds, red chilies and pinch of asafetida. Remove quickly from the heat and very carefully pour this entire mixture over the potatoes.
Garnish with chopped coriander leaves.

Gujarati Kadhi

2009-07-31T06:00:00.000-07:00

Ingredients

2 tbsp Gram flour (besan)

2 cup Yogurt

4 cups Water

2 tsp Ginger(chopped)

2 Green chilly(chopped)

2 tsp Sugar

1 tsp Mustard seeds

2 Potato boiled(optional)

1 tsp Cumin seeds

½ tsp Asafoetida(hing optional)

½ tsp Turmeric powder

2 tbsp Ghee

1 Red chilly broken into pieces

4 Curry leaves

Salt to taste

Coriander leaves for garnish

Method

Mix the yogurt, gram flour and water in a bowl beating well so that no lumps are formed. Add the ginger, green chilly, curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee in a pan for few seconds. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilly, turmeric powder and boiled potatoes fry on low heat for a 1-2 minutes.
Add the tempering to the gram flour gravy and stir simmer for 4 minutes.
Finally garnish with chopped coriander leaves.

Indian Vegetable Curry

2009-07-31T04:34:00.000-07:00

Ingredients

½ inch Brinjal (chopped)

2 Small carrots (chopped)

1 cup Peas

1 cup French beans(chopped)

1 Medium size potato (chopped)

½ cup Freshly grated coconut

4 Green chilly(chopped)

2 tbsp Cumin seeds

Salt to taste

1 tbsp Coriander powder

1 Onion(chopped)

1 tbsp Ginger garlic(paste)

3 medium size tomatoes(chopped)

1 tbsp Plain yogurt

1 tsp Garam masala

2 tbsp Coriander leaves(chopped)

Oil 2 tbsp

Method

Take one saucepan add brinjal,carrots, peas,french beans, potato and 1 cup of water cover and boil it medium heat cook for 4 minutes or until the vegetables are just tender.Keep aside.
Now put the coconut, chilies, cumin seeds and salt in the container of an electric blender. Add 150ml water and grind to a fine paste. Set aside.
Heat oil in a pan, add onion,ginger garlic paste and spice paste fry for 1-2 minis.
Then add cooked vegetables and 150ml water. Stir and simmer for 5 minutes. Now add tomatoes, yogurt,coriander powder and garam masala. Stir to mix well. Bring to the boil and simmer for 2-3 minutes.
Finally garnish with the fresh coriander leaves.

Paneer Tikka Masala

2009-07-30T06:47:00.000-07:00

Ingredients

250 gms Paneer cut into pieces

Pinch Tandoori color

½ cup Curd (tied in cloth for 2 hours)

1 tbsp Ginger-garlic paste

1 tsp Red chilly Powder

½ tsp Tandoori Masala

½ tsp Chat Masala

½ tsp Garam masala

½ tsp Cumin Seeds, crushed

1 tbsp Capsicum

1 tbsp Onion(sliced in long stripes)

1 tbsp Tomato(sliced in long stripes)

1 tbsp Carrots (sliced in long stripes)

Coriander leaves(chopped)

3 tbsp Butter

Salt to taste

Method

Add red chili powder, garam masala powder, ginger garlic paste, tandoori color, tandoori masala, coriander leaves, 1 tsp salt, curd and paneer pieces mix well. Keep it aside for about an hour.
Heat oil and some butter in a pan. Fry the paneer masala till paneer turns golden brown then keep aside.
Again heat remaining butter in a pan, add sliced vegetables, chat masala and salt and fry for 2-3 minis.
Now add vegetables over the paneer tikka.
Serve hot.

Hot Spicy Chicken

2009-07-30T00:54:00.000-07:00

Ingredients

Chicken – 500 gm

Green chilly - 8-10(chopped)

Ginger – 1 inch(1tbsp paste)

Garlic – ½ cup (paste)

Onion – 1(chopped)

Red chilly powder – ½ tsp

Turmeric powder – ½ tsp

Cumin seeds – 1tsp

Oil – 2tbsp

Salt to taste

Pepper powder - 1 tbsp

Method

First take one bowl add chicken,ginger,garlic and green chilly paste and turmeric powder marinate for 15-30 minis.
Heat the oil in a pan, add cumin seeds and onion fry for golden browns.
Then add marinate chicken,red chilly and pepper powder and salt mix it well and cover for 30 minis. Now check chicken is done again fry for till chicken is dry.
Finally hot spicy chicken are ready to serve with rice or roti.