Tuesday, 30 December 2014

Vegetable Dalia(Cracked Wheat) Khichdi/ Indian Healthy Baby Food Recipe

INGREDIENTS-
  • Dalia/broken wheat/bulgar wheat/lapsi-  1/2 cup
  • Moong dal or any lentils-1/4 cup
  • Sprouted moong beans or any sprouted beans-1/4 cup
  • Carrot chopped-1
  • Turiya/Turai chopped-1
  • Spinach chopped-50 gm
  • Onion chopped-1
  • Tomato chopped-1
  • Garlic chopped-4
  • Fresh or frozen peas-50 gm
  • Asafoetida (hing)-2 pinch
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Salt to taste
  • Ghee or cooking oil-2 tbsp
  •  Water

METHOD-
  • Turn on the heat and put pressure cooker on it, let the cooker heat.
  • Add ghee into the cooker and let it heat. Add hing, cumin seeds and chopped garlic and fry it for few seconds.
  • Add chopped onion and fry it till it turns light brown, add chopped carrot and chopped turiya into the pan and cook it for 3-4 minutes.
  • Add chopped spinach and green peas and cook it for another 3-4 minutes (cover the cooker without whistle and cook).
  • Add chopped tomato and sprouted moong beans and mix it in fried vegetables.
  • Add washed moong dal, washed dalia into the pan and mix it.
  • Add turmeric powder, add salt to taste and mix it with vegetables.
  • Add 1 and 1/2 glass of water and stir, Cover the cooker and boil it till 3-4 whistle on high heat.
  • After four whistle, simmer the heat and cook it for another five minutes on low heat.
  • Turn off the heat and wait till pressure cooker's temperature cools down.
  • Ready to serve(Blend the dalia for young child).

Monday, 29 December 2014

Jhaal Muri/ Bhel/ Spicy Puffed Rice/ Bengali Jhaalmuri Recipe


INGREDIENTS:

  • Puffed rice/Murmura/Muri-50 gm
  • Chanachur/namkeen/bhujiya-50 gm
  • Roasted red skin peanuts-25 gm
  • Soaked and boiled bengal gram-25 gm
  • Boiled potato-1
  • Chopped onion-1
  • Chopped tomato-1
  • Chopped green chilli-2
  • Finely chopped coconut-25 gm
  • Roasted masala powder-2 tsp
  • Tamarind juice-1 tbsp
  • Lemon juice-1 tbsp
  • Mustard oil-2 tsp
  • Salt to taste
  • Chopped coriander leaves

METHOD:

  • In a big bowl: add all ingredients together except puffed rice.
  • Add puffed rice and mixed properly in the mixture.
  • Decorate it with bhujiya and sliced coconut and serve immediately.

Wednesday, 24 December 2014

Palak aloo/ Spinach potato without Oil (Zero Oil Recipe)-Diet Recipe for Weight loss

INGREDIENTS-
  • Palak / Spinach (washed and chopped)-500 gm
  • Boiled potatoes(cut into 4 pieces)-4
  • Green chilli chopped-2
  • Garlic chopped-5
  • Chopped onions-2 (medium)
  • Tomatoes-2 (medium)
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Salt to taste
METHOD
  • Turn on the heat and put the cooking pan over it, let the pan heat.
  • Add chopped palak or spinach into the pan and spread it in pan.
  • Add little salt to cook the palak and cover the pan for 4-5 minutes on medium heat.
  • Add chopped green chilli, chopped garlic cloves into the palak and cook it for another 2-3 minutes(cover the pan).
  • Add chopped onions, chopped tomatoes and mix it with palak.Cover the pan and cook it on low heat for 4-5 minutes.
  • Add boiled potatoes and little salt and mix it with palak.Cover the pan and cook it for 1-2 minutes.
  • Turn off the heat, serve hot with roti, phulka or chapati .


Kadhi Pakoda / Besan Yoghurt Kadhi with Pakora



INGREDIENTS-                                                                                                       Prep Time-20 mins
Gram flour (besan)-2 tbsp                                                                                        Serving- 4
Curd-5 tbsp
Turmeric powder-1 tsp
Dry red chilli-2
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-10 approx
Cooking oil-1 tbsp
Salt to taste
Water-
Fried Onion Pakoda : Video Recipe on youtube:




METHOD-
  • In a big bowl: add gram flour(besan), curd, turmeric powder and two cup of  water. Mix all ingredients using spoon or hand blender until smooth batter (ensure that there are no lumps).
  • Heat oil in a pan, add cumin seeds, mustard seeds, dry red chilli, curry leaves and allow them to crackle.
  • Add the prepared batter in the pan and stir, cook it on medium flame for 3-4 minutes.
  • Add a glass of water and stir continuously for a minute. Allow it to boil on medium heat(Stir in between).
  • When kadhi begin to boil, simmer the heat and cook it for 4-5 minutes more.
  • Turn off the heat. 
  • Add salt to taste, after turning off the heat to make perfect kadhi.
  • Add fried onion pakoda in the kadhi and leave it for 4-5 minutes.
  • Serve with plain steamed rice or jeera rice.







Tuesday, 23 December 2014

Crispy Onion Pakoda/ Onion Fritters/ Kanda Bhaji


Preparation time-15 minutes
Serving - 2

INGREDIENTS
  • Onion chopped(fine)-5
  • Gram flour(besan)-4 tbsp
  • Green chilli chopped-2
  • Ajwain(carom seeds)-1 tsp
  • Ginger garlic paste-2 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Corn flour-2 tsp
  • Salt to taste
  • Chopped coriander leaves
  • Cooking oil to fry
  • Water to mix
METHOD-
  • In a bowl: add all ingredients and mix well with the help of little water.
  • Keep it aside for 10 minutes. Heat sufficient cooking oil in a deep pan (heat oil more than normal).
  • Take small portion of mixture on hand and drop it gently into the heated oil one by one.
  • Flip it to cook other side. Repeat the process twice to fry the pakodas from both sides.
  • When the pakoda turns brown then take it out on kitchen towel to absorb extra oil.
  • Serve hot with green chutney and ketchup. 





Saturday, 20 December 2014

DHABA Style Mutton Curry

INGREDIENTS
  • Mutton (goat meat)-500 gm
  • Chopped onions-5
  • Chopped onion in ring shape-2
  • Curd-4 tbsp
  • Ginger chopped-2 inch
  • Garlic cloves-20 approx
  • Cumin seeds-2 tsp
  • Coriander seeds-1 tsp
  • Whole black pepper-1/2 tsp
  • Dry red chilli- 2
  • Bay leaves-2 or 3
  • Cinnamon stick-2
  • Javitri (mace)-1/2 of whole 
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Garam masala powder-1 tsp
  • Mustard oil/other oil-3 tbsp
  • Salt to taste
  • Chopped coriander leaves
FOR MARINATION-
  • Add the curd, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp salt, chopped green chilli and ring shaped chopped onions in the mutton and mix it properly. Keep it aside for 20 minutes.
FOR MASALA PASTE-
  • Put together the cumin seeds, coriander seeds, garlic cloves, cinnamon sticks, javitri, chopped  ginger, whole black pepper with little water in the blending jar. Grind it till it turns into a smooth thick paste.
METHOD-
  • Turn on the heat, put  pressure cooker pan on heat and let it heat.
  • Add cooking oil and let the oil heat. Add bay leaves, dry red chilli and cumin seeds and fry it for few seconds.
  • Add chopped onions and fry it till it turns light brown. Add turmeric powder, red chilli powder and mix it properly.
  • Add marinated mutton in the pan and mix it. Cook it for 10-15 minutes on low heat(cover the pan without whistle).
  • Add blended masala paste and fry it till oil get separated in the pan from the mutton..
  • Add a glass of water, garam masala powder, chopped coriander leaves and stir it.
  • Cover the lid of pressure cooker and cook it for two whistle on medium heat.
  • Turn of the heat and wait for cooker to become cold.
  • Garnish with fresh chopped coriander leaves and serve hot with roti or rice.

Friday, 12 December 2014

Raw Jack fruit curry/ Echorer Dalna/ Kathal ki sabzi

INGREDIENTS-
  • Raw jack fruit /Kathal/ Ehor-500 gm
  • Chopped onions-4
  • Chopped tomatoes-2
  • Chopped ginger-1 inch
  • Garlic cloves-10
  • Cumin seeds-2 tsp
  • Coriander seeds-1 tsp
  • Whole black pepper-1/2 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder- 2tsp
  • Garam masala powder- 1tsp
  • Cooking oil-2 tbsp
  • Water- 1 glass
  • Chopped coriander leaves
FOR MASALA PASTE-
Put together the cumin seeds, coriander seeds, garlic cloves, ginger, whole black pepper with little water. Grind it till it turns into a smooth thick paste.

METHOD-
  • Turn on the heat and  put  pressure cooker pan on heat.
  • Add cooking oil and let the oil heat. Add bay leaves, dry red chilli and cumin seeds and fry it for few seconds.
  • Add chopped onions and fry it till it turns light brown. Add turmeric powder, red chilli powder and mix it properly.
  • Add blended masala paste in the fried onoins and fry it till oil get separated in the pan from the masala.
  • Add chopped tomatoes and cook it till it turns soft(cover the pan).
  • Add raw Jack fruit in the pan and mix it with masala. Add salt to taste and cook the entire ingredients for five minutes by covering the pan.
  • Add a glass of water, garam masala powder, chopped coriander leaves and stir it.
  • Cover the lid of pressure cooker and cook it for two whistle.
  • Turn of the heat and wait for cooker to become cold.
  • Garnish with fresh chopped coriander leaves and serve hot with roti or rice.

                                     






Sunday, 7 December 2014

Paneer Chatpata(Spicy and Tangy Cottage Cheese Recipe)

Ingredients-
  • Paneer  (Cottage Cheese)-200 gm
  • Onions chopped-2
  • Green capsicum chopped-1
  • Carrot chopped-1
  • Tomatoes chopped-1
  • Garlic cloves chopped-10
  • Turmeric Powder-1 tsp
  • Red chilli powder-1 tsp
  • Chicken masala powder -1 tsp
  • (any brand, I am using Everest brand)
  • Mixed pickle paste-2 tsp
  • (Use any mixed pickle masala)
  • Tomato ketchup-2 tsp
  • Salt to taste
  • Cooking oil-2 tbsp
  • Fresh chopped coriander leaves
Note-Cut the panner, carrot and capsicum into finger size thin slices.
Method-
  • Turn on the heat and put the cooking pan over it.
  • Once the pan is heated, add cooking oil and allow it to heat.
  • Add cumin seeds and let it crackle, add chopped garlic flakes in the oil and fry it for 1-2 mins.
  • Add chopped onions and fry it till the onion turns light brown. 
  • Add chopped carrot and cook with onions for few minutes.
  • Add turmeric powder, red chilli powder and chicken masala powder and mix it.
  • Add mixed pickle paste and tomato ketchup in the pan 
  • Add thinly sliced paneer and toss it on the medium heat for a minute.
  • Add little chopped coriander leaves and mix it.Turn off the heat.
  • Garnish with coriander leaves and serve it as starter or main course.


Cold Coffee (Iced Coffee) with Ice Cream and Nuts/ Quick, Easy and Delicious Recipe

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Ingredients-
Chilled milk-1 glass
Coffee powder-2 tsp
Sugar(brown/white)-3 tbsp
Warm water-1/4 cup
Ice cream (vanilla)-3 scoop
Chocolate syrup/melted chocolate-2 tbsp
Cashew nuts(grated)-8
Chocolate chips/grated chocolate-2 tsp
Almond(grated)-8
Ice cubes-10

Method-

  • In a cup: add coffee powder and warm water and whisk it.
  • In a blender jar: add chilled milk, add sugar, blended coffee syrup, ice cubes and a scoop of vanilla ice cream.
  • Blend it for 30 seconds to make a smooth shake.
  • Coat the serving glass with chocolate syrup from inside.
  • Pour the blended coffee shake into a serving glass and decorate with grated almond, cashews and chocolate syrup.
  • Serve chilled.



Sunday, 30 November 2014

Matki chi Ussal / Matki ki sabji /Sprouted Moth beans curry

Ingredients-
Matki/moth beans(sprouted)-200gms
Chopped onions-2
Chopped tomato-1
Chopped Green chilli-2
Ginger garlic paste-2 tsp
Turmeric powder-1 tsp
Red chilli powder-2 tsp
Chicken masala powder-2 tsp
Garam masala-1tsp
Asafoetida(hing)-2 pinch
Cooking oil-2 tbsp
Chopped coriander leaves for garnish

Method-

  • Turn on the heat and put pressure cooker pan on heat.
  • Once the pan is heated, add 2 tbsp oil and let the oil heat.
  • Add cumin seeds, hing, chopped green chilli and fry for few seconds, add chopped onions and cook till it turns light brown.
  • Add ginger garlic paste and fry till the raw smell disappear.
  • Add turmeric powder, red chilli powder and chicken masala powder and fry for five seconds. 
  • Add little water to cook the masala and cook it for 3-4 mins.
  • Add chopped tomatoes and fry it till tomatoes turn soft.
  • Add sprouted matki into the masala and mix it. Add a glass of water, garam masala and salt.
  • Cover the lid of pressure cooker and cook it for two whistle.
  • Turn of the heat and wait for cooker to become cold.
  • Garnish with fresh chopped coriander and serve.



Sunday, 23 November 2014

Green chutney (mint and coriander leaves chutney)

Ingredients-

  • Fresh coriander leaves-1/2 cup
  • Fresh mint leaves-1/2 cup
  • Chopped tomato-1
  • Garlic cloves-5
  • Green chilli chopped-2
  • Lemon juice-1 tsp
  • Salt to taste
  • Water
Method-
  • Put all ingredients (except lemon juice) in the grinder jar.
  • Grind it into thick smooth paste.
  • Pour into the bowl and add lemon juice.
  • Ready to use

Chicken Kathi Roll or Chicken Frankie(Bengali Egg Chicken Kathi Roll)


FOR DOUGH 
  • Refine flour(maida)-2 cup
  • Wheat flour-1 cup
  • Salt -1 tsp
FOR FILLING
  • Chicken breasts(boneless)-250 gm
  • Onion chopped-5
  • Ginger garlic paste-1 tsp
  • Cumin seeds-1 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Chicken masala powder-2 tsp
  • Garam masala powder-1 tsp
  • Chat masala powder-1 tsp
  • Lemon juice-3 tsp
  • Cooking oil- 3 tbsp
  • Cucumber chopped-1
  • Onion chopped-2
  • Lemon juice-1 tsp
  • Chat masala-1 tsp
  • Salt to taste
  • *Green chutney-4 tbsp (grind mint leaves,coriander leaves, green chilli.garlic cloves, lemon juice and salt)
  • Egg-2 beaten

METHOD-
DOUGH
        In a bowl, mix refine flour and wheat flour together. Add salt and water and knead into a dough.

CHICKEN
  • Heat oil in a pan, add cooking oil and let it heated. Add cumin seeds and let it crackle.
  • Add chopped onions(2 large) in the pan and fry till it turns light brown. Add ginger garlic paste.
  • Add turmeric powder and red chilli powder and mix it with onions.
  • Add chicken and salt and cook it on medium heat for 10 mins, make sure chicken is properly cooked.
  • Add chicken masala powder and cook it for 5 mins.Add garam masala powder,chat masala powder and lemon juice and cook it another 5 mins.
  • Turn off the heat and keep aside for filling.
ROLL
  • Divide the dough into equal balls, make chapati with the help of rolling pin and cook it on pan (Tawa).
  • Apply little oil on the chapati and cook it from both sides(keep aside).
  • Add little oil in pan and allow to heat, pour the beaten egg on pan and put one chapati over it.
  • Cook it from both sides and remove from pan.
SALAD
  • Mix chopped cucumber. chopped onions, lemon juice, chat masala powder and little salt.
  • Take the chapati(egg side up), spread the green chutney on egg coated chapati, place chicken pieces in the middle.
  • Put some salad over the chicken and roll the chapati tightly over the stuffing, wrap the lower part of roll with paper and serve.
*Note-Green chutney recipe available on my you tube channel.







Monday, 17 November 2014

Besan Cheela (Gram flour pancake)


Ingredients-
  • Gram flour-100 gm
  • Onions chopped-2
  • Green chilli chopped-2
  • Coriander leaves chopped
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Ginger garlic paste-1 tsp
  • Salt to taste
  • Water-1 cup
  • Cooking oil-2 tbsp
Method-
  • In a bowl,mix together gram flour,chopped onions,chopped green chilli,chopped coriander leaves,turmeric powder,red chilli powder,ginger garlic paste,salt and sufficient water to make a semi thick( pouring consistency)batter.
  • Leave the batter to rest for 15-20 minutes.Whisk well to ensure there are no lumps in the batter.
  • Heat a pan,put little oil on pan and spread it(keeping the heat high).
  • Now put a serving spoonful of batter into the middle of the pan and spread it evenly and thinly(use the backside of serving spoon to spread the batter).
  • Lower the heat and let cook till the edges little brown and can be lifted easily.
  • Flip it to cook cheela from other side.
  • When the cheela turns light brown and crispy from both sides,turn off the heat.
  • Serve hot with green chutney or tomato chutney.


Monday, 10 November 2014

Bengali mustard fish Curry(sarse bata maach)


Ingredients-
  • Fish fillet(Rohu)-500 gm
  • Mustard seeds-2 tbsp
  • Green chillies slit-4
  • Cumin seeds-2 tsp
  • Coriander seeds-1 tsp
  • Black pepper(whole)-1 tsp   
  • Red chilli powder-2 tsp
  • Turmeric powder-3 tsp
  • Garlic cloves-15 pcs approx
  • Ginger chopped-1 inch
  • Tomatoes chopped-2 large
  • Cooking oil(Mustard)-6 large tbsp
  • Salt to taste
  • Chopped coriander leaves
For masala paste-

Put together the mustard seeds, cumin seeds, coriander seeds, garlic cloves, ginger, whole black pepper with 1 tsp of turmeric powder and little water. Grind it till it turns into a smooth thick paste.


Method-                                                                                                                                                     
  • Clean the fish with water and marinate with 2 tbsp blended masala paste, 1 tsp turmeric powder and 1/2 tsp of salt and set aside for 20 mins.
  • Heat 4 tbsp of mustard oil and fry the fish from both sides till it turns brown.
  • Heat oil in the same pan, when the oil is heated, add 1 tsp of cumin seeds,1 tsp of mustard seeds and 2-3 slitted green chillies. Cook for few seconds and let it crackle.
  • Now add 1 tsp of turmeric powder, 2 tsp of red chilli powder in the oil and stir. 
  • Add masala paste into the oil and fry it for 5-6 minutes on low flame, keep stirring after regular intervals.
  • Add chopped tomatoes to pan and fry till tomatoes turns soft. 
  • Keep frying the paste till oil starts separating from the masala.
  • Add a glass of water in the pan and bring to boil. 
  • Add salt and fried fish in the gravy.
  • Cook on a low heat for another 4-5 minutes and turn off the the heat.
  • Garnish with chopped coriander leaves and serve hot with plain steamed rice.




Sunday, 26 October 2014

Egg Curry


Ingredients-
  • Egg(boiled and peeled)-6 
  • Onion chopped-3
  • Tomato chopped-2
  • Green chilli(slit)-1
  • Cumin seeds-1 tbsp
  • Coriander seeds-1 tsp
  • Black paper whole-1/2 tsp 
  • Bay leaf-2
  • Ginger chopped-1 inch 
  • Garlic chopped- 15 cloves approx
  • Turmeric powder-2 tsp
  • Red chilli powder-2 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-3 tbsp
  • Salt to taste
  • Coriander leaves for garnish
Method-
  • First grind the chopped onion(1 large),cumin seeds(1 tsp),coriander seeds(1 tsp), chopped ginger,garlic cloves and whole black paper into a smooth paste.
  • Marinate the egg by adding turmeric powder and salt.
  • Heat oil (1 tbsp) in a pan,add eggs and fry till the eggs get lightly browned.
  • Heat oil(2 tbsp) in the same pan and add cumin seeds,bay leaf,green chilli and let it splutter.
  • Add chopped onions and fry till slightly golden.Add turmeric powder,red chilli powder in the onions.
  • Add chopped tomatoes and cook it until it turn soft.
  • Add the  masala paste in the pan and fry till the oil begins to separate from the masala.Add 2 cups of water in the pan and bring to boil.
  • Add fried eggs and salt in the gravy and simmer the flame for 4-5 mins.
  • Add garam masala and turn off the flame.
  • Garnish with chopped coriander and serve hot with roti and rice.







Friday, 24 October 2014

Matar Paneer

Ingredients-

  • Paneer(cottage cheese)-200 gm
  • Green peas(frozen/fresh)-100 gm
  • Onion chopped-2 large
  • Tomato chopped-2
  • Ginger chopped-1 inch
  • Garlic chopped-12(10-15 pcs)
  • Green chilli-2 
  • Curd or yoghurt-4 tbsp
  • Cumin seeds-1 tbsp
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Cumin powder-2 tsp
  • Coriander powder-1 tsp
  • Garam masala-1 tsp
  • Cooking oil-3 tbsp
  • Salt to taste

Method-

  • Heat oil in the pan,add cumin seeds,green chilli and let them splutter.Add chopped onion and fry it for 4-5 mins.
  • Add chopped ginger and garlic and fry it for another 2 mins.Add chopped tomatoes and fry till it turns soft.
  • Blend all the mixture (fried mixture) in grinder and grind it into smooth paste.
  • Add 1 tbsp oil in the same pan and add green peas and fry it for a minute,add turmeric powder,red chilli powder,cumin powder,coriander powder and fry it until the raw smell of masala disappear.
  • Add blended paste in the peas and fry it for 3-4 mins,add yoghurt/curd in the mixture and stir.
  • Add 1 cup water and let it boil,add paneer(cottage cheese) and salt.Cook it for another 5 mins and turn off the flame.
  • Ready to serve with Naan ,kulcha,roti or pulao.










Wednesday, 15 October 2014

Traditional Chole recipe (chickpea curry)

Ingredients-
  • Chickpeas(kabuli chana)-250 gm
  • Onion chopped-3 large
  • Tomato chopped-2
  • Kasuri methi-1/2 tsp
  • Cumin seeds-2 tsp
  • Bay leaf-2
  • Dry red chilli-2
  • Ginger garlic paste-1 tbsp
  • Turmeric powder-2 tsp
  • Red chilli powder-2 tsp
  • Cumin powder-1 tsp
  • Coriander powder-1 tsp
  • Black pepper powder-1/3 tsp
  • Chole masala/channa masala-1 tbsp
  • Garam masala-1 tsp
  • Salt to taste
  • Cooking oil-4 tbsp
  • Chopped coriander leaves for garnish 
Method-
  • Soak the chickpeas in the water overnight or 8-10 hours.
  • Boil the chickpeas in the pressure cooker with 3 cups of water, one tsp turmeric powder and one tsp of salt(3-4 whistle).
  • Drain the water from chickpeas and keep the water aside.
  • Heat oil in a pan, add bay leaf, cumin seeds, kasuri methi, dry red chilli and fry it for few seconds.
  • Add chopped onions and fry it till they become transparent. Add ginger garlic paste and fry it for a minute.
  • Add turmeric powder, red chill powder, chole masala powder, cumin powder, coriander powder, black pepper powder and mix well with onions.
  • Once the raw smell of spices disappear, add chopped tomato and cook it for another 4-5 minutes.
  • Add boiled chickpeas and fry it for 2-3 minutes along with the fried masala.
  • Add boiled chickpeas water(chickpeas stock) in the pan and stir it.
  • Add a glass of water and salt to taste, stir it and let it boil on high heat for 3-4 minutes.
  • Add garam masala powder and turn off the heat.
  • Garnish with chopped coriander leaves and serve hot with Bhature, Puri or Rice.



Monday, 13 October 2014

Chicken Chatpata

Ingredients-
  • Chicken-500 gm
  • Onion chopped -4 large
  • Cumin seeds-tsp
  • bay leaf-2
  • Nutmeg(javitri)-1
  • Cinnamon stick-1 inch
  • Dry red chilli-2
  • Ginger Garlic paste-1 tbsp
  • Turmeric powder-1 tsp
  • Red chilli Powder-2 tsp
  • Chicken masala(readymade)-1tbsp
  • Tomato ketchup-1 tbsp
  • Garam masala-1 tsp
  • Salt to taste
  • Cooking Oil-5 tbsp
  • Chopped coriander leaves for garnish
Marination-

  • Lemon juice-1 tbsp
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Ginger garlic paste-1 tbsp
  • salt 1 tsp


Method-
  • Wash the chicken and marinate with lemon juice,turmeric powder,red chilli powder,ginger garlic paste and salt for 10 mins.
  • Heat oil in a pan and add cumin seeds,nutmeg,bay leaf and dry red chilli.
  • Add chopped onions and fry it for 4-5 mins.Once the onion changed its colour add ginger garlic paste,turmeric powder and red chilli powder and mix it well.
  •  Add marinated chicken in the pan and add little salt, mix the chicken properly in the onions and cover the lid.
  • After 3-4 mins ,add chicken masala powder and cover the lid again.Cook it on the low flame.
  • Add some water if required and stir .
  • When the chicken nearly cooked,add tomato ketchup and garam masala and cover it.
  • Turn off the flame and garnish with fresh coriander leaves.
  • Ready to eat with rice,paratha,roti,pulao or as starter.


Dal palak(yellow lentil with spinach)

Ingredients-
  • Yellow daal(toor/channa)-250 gm
  • Palak chopped(spinach)-200 gm
  • onion chopped-2 medium size
  • Tomato chopped-2 
  • Dry red chilli-2
  • Ginger garlic paste-1 tbsp
  • Asafoetida-2 pinch
  • Cumin seeds-1 tsp
  • Turmeric powder-2 tsp
  • Garam masala-1tsp
  • Cooking oil-2 tbsp
  • Water-3 cups
  • salt to taste

Method-
  • Heat oil in a pan and add cumin seeds, red chilli and Asafoetida.
  • Add chopped onion, and fry till 3-4 mins.
  • Add ginger garlic paste, turmeric powder, red chilli powder and fry it for a minute.
  • Add tomatoes, palak(spinach) and cook it for few more mins.
  • Add toor daal/channa daal in the pan and cook it on medium flame for 2 mins.
  • Put the fried daal in pressure cooker, add water, gararm masala and salt.
  • Cook it on pressure cooker for 3-4 whistle ant turn off the flame.
  • Ready to serve with rice and rotis.


Sunday, 12 October 2014

Crispy Chicken Popcorn (Easy and quick recipe)

Ingredients-
  • Chicken (boneless)-200 gm
  • Besan(gram flour)-3 tbs
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Ginger garlic paste-1 tsp
  • Corn flour-1 tbsp
  • Salt to taste
  • Cooking oil for fry
Method-
  • Wash the chicken and Chop it in small pieces (like keema).
  • Add all the ingredients (except oil) together and mix it with little water (make sure that mixture should not be thin).
  • Make small balls (popcorn size) of the mixture.
  • Heat oil in a frying pan, once the oil is heated, lower the flame and put the chicken balls in the oil.
  • Fry them in low flame so that the chicken will be cooked properly.
  • Once the chicken popcorn is fried, remove it from oil and put on the kitchen tissue (tissue will soak the extra oil).
  • Serve with tomato ketchup.
  • Ideal for kids snack. 



  

Saturday, 11 October 2014

Egg bhurji

Ingredients-
  • Egg-4
  • Onion chopped-2(medium)
  • Tomato-1 large
  • Green chilli-2
  • Cooking oil-2 tbsp
  • Salt to taste


Method-
  • Beat the eggs in a bowl and add salt.
  • Heat oil in the pan, add green chilli and onions together, and cook it for 2 mins.
  • Add chopped tomatoes and fry it.
  • Add the beaten egg in the pan and stir continuously until it gets little dry.
  • Turn off the flame and ready to serve.
  • Ideal for breakfast.



Friday, 10 October 2014

Vegetable Schezwan Fried Rice (Easy and quick Indian style)

Ingredients-
  •  Rice(long grain)-250gm
  •  Onion chopped-2
  •  Green chilli chopped-2
  •  Cabbage chopped-100 gm
  •  Carrot chopped-2 small
  •  Green Peas-50 gm
  •  French beans-50 gm
  •  Green paper chopped-1/2
  • Red pepper chopped-1/2
  • Yellow pepper chopped-1/2
  •  Ginger garlic paste-2 tsp
  •  Turmeric powder-1 tsp
  •  Red chilli powder-1 tsp
  •  Schezwan sauce/chutney-3 tsp
  •  Cooking oil-3 tbsp
  •  Salt to taste
  •  Chopped coriander or spring onion for garnish(optional)
Method-
  •  Boil the rice with little salt and drain the water (do not overcook).
  • Turn on the heat and put a pan over the heat.
  • Once the pan is heated, add cooking oil into the pan and let it heat.
  •  Add green chilli into the hot oil and fry it for few seconds.
  •  Add chopped onions and cook it for one minute, add ginger garlic paste and mix it.
  •  Add chopped cabbage, carrot, French beans, green peas and toss it(do not cook the vegetables too much).
  • Add chopped green pepper, red pepper and yellow pepper in the pan and cook it for another 2 minutes.
  •  Add turmeric powder, red chilli powder, schezwan sauce, salt and toss the vegetables in high flame for 2 mins.
  •  Add boiled rice and fry it for two minutes.Turn off the flame and garnish it with chopped coriander leaves or sprig onion.
  •  Ready to eat with Manchurian gravy or as it is.




Thursday, 9 October 2014

Dal Fry (Toor/Yellow lentil)

Ingredients-
  •  Yellow daal(toor)-250 gm
  •  onion chopped-2 medium size
  •  Tomato chopped-2 
  •  Dry red chilli-2
  •  Ginger garlic paste-1 tbsp
  •  Asafoetida(hing)-2 pinch
  •  Cumin seeds-1 tsp
  •  Turmeric powder-2 tsp
  •  Cooking oil -2 tbsp
  •  salt to taste
  • Chopped coriander leaves for garnish
Method-
  •  Add salt and turmeric powder and boil the toor daal in pressure cooker(4-5 whistle),
  •  Heat oil in a pan, after it is heated, add cumin seeds,red chilli and Asafoetida (hing) and let  it splutter for few seconds.
  •  Add chopped onion and fry for 3-4 mins.
  •  Add ginger garlic paste and cook it for 2 mins, keep steering it to ensure it does not burn.
  •  Add tomatoes and cook it for few more mins. 
  •  Add boiled toor daal in the pan and stir,simmer the flame.
  •  Garnish with chopped coriander leaves and turn off the flame.
  •  Ready to serve with rice and rotis.

                             




Aloo ki sukhi (Dry potato) sabzi


Ingredients-
  •  Potato(aloo)-500 gm
  •  Mustard seeds-1 tsp
  •  Cumin seeds-1 tsp
  •  Turmeric powder-1 tsp
  •  Red chilli powder-1 tsp
  •  Ginger garlic paste-1 tbsp
  • Curry leaves-10
  •  Cooking oil-3 tbsp 
  •  Salt to taste
Method-
  •  Boil the potatoes in a pressure cooker(2 whistle).
  •  Heat oil in a pan and let it heat, add cumin seeds, mustard seeds, curry leaves together and let it splutter for few seconds.
  •  Add turmeric and red chilli powder and mix it.
  • Add ginger garlic paste and fry it till the raw smell disappears. 
  •  Add the boiled potatoes(cut into small cubes)in the pan and mix well.
  •  Add salt and turn off the flame.
  •  Ready to serve with paratha,roti and puri (ideal for kids lunch box).