Sunday 31 May 2015

Caramel Kulfi Recipe-How to make Caramel Malai Kulfi

Preparation time-40 minutes
Serving-4
Ingredients:
  • Whole milk-1 litre
  • Sugar-100 gm
  • Caramel toffee(alpenliebe)-10 t0 12 pcs
Method
  • Turn on the flame and put the milk pan on it, let the milk boil.
  • Simmer the flame, add sugar and stir it.
  • Boil the milk on low-medium flame till its reduces to 1/4 of its original quantity (keep stirring in between).
  • Turn off the flame and let it cool down.
  • Crush the caramel toffee( do not make too small pcs) and mix it in prepared malai.
  • Fill the prepared mixture in the kulfi maker and put it in freezer for 6-8 hours.
  • Take out from freezer and  ready to serve.

Friday 29 May 2015

Rajma Masala Curry-Punjabi Rajma Masala Recipe

Preparation Time-40 minutes
Serving-6
Ingredients:
  • Rajma (Red kidney beans)-150 gm
  • Onion-2 (Grind to make paste)
  • Tomato puree-100 gm/1/2 cup
  • Finely chopped ginger(lengthwise)-2 inch
  • Chopped green chilli-2
  • Grated garlic-12 to 15
  • Grated ginger-1 inch
  • Cumin seeds-1 tbsp
  • Asafoetida/hing-2 pich
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Black pepper powder-1/4 tsp
  • Garam masala powder-1/2 tsp
  • Butter-1 tbsp (optional)
  • Cooking oil-2 tbsp
  • Chopped coriander leaves
  • Salt to taste
Method:
  • Soak the rajma overnight and boil it for two whistle with 2 glass of water, 1/2 tsp salt and 1/2 tsp turmeric powder in a pressure cooker on medium flame.
  • Separate the water from boiled rajma (keep the boiled rajma water for further use).
  • Heat a pan, add cooking oil and let the oil heat properly.
  • Add hing and cumin seeds into the hot oil, fry it for few seconds.
  • Add grated ginger and garlic and fry it for 30 seconds.
  • Add turmeric powder and red chilli powder and mix it.
  • Add onion paste and fry it for a minute on medium flame.
  • Add tomato puree, mix it and cook it for 2 minutes on low flame.
  • Add cumin powder, coriander powder and black pepper powder, mix it properly with masala paste.
  • Cover it and cook it for a minute on low flame, keep stirring in between.
  • Fry the masala paste till oil is separated from the masala.
  • Increase the flame to high and add rajma stock (boiled rajma water).
  • Add 1/2 cup of water and stir it.
  • Add chopped green chilli, chopped ginger and boiled rajma into the pan.
  • Add salt to taste(I had already added salt while boiling rajma).
  • Cover the pan and cook it for 2-3 minutes on medium flame.
  • Add garam masala powder, chopped coriander leaves and butter and turn off the flame.
Serving process:
  • Serve in a plate, Garnish with coriander leaves, onion rings and butter.
  • Ready to serve with plain steam rice, jeera rice or pulao.

Thursday 28 May 2015

Raw Mango Chutney-Kacche Aam ki Chutney-Green Mango Chutney

Preparation Time-10 minutes
Serving -8

Ingredients:
  • Raw Mango-2
  • Mint leaves(washed and chopped)-1/3 cup
  • Coriander leaves(washed and chopped)-1/3 cup
  • Garlic cloves (peeled)-10
  • Green chilli-2
  • Salt to taste
  • water-4 tbsp
Method:
  • Peel the mango and chop it into pieces, discard the seed.
  • Put all the ingredients into blending jar and blend it without water for 5-7 seconds.
  • Add little water and grind it again till it turns into smooth thick paste.
  • Serve fresh or keep in refrigerator and consume it within 2 days.

Wednesday 27 May 2015

Aam Panna-Kairi Panha-Raw mango Summer Juice

Preparation time-30 minutes
Serving-6

Ingredients:
  • Raw mango-5 (medium size)
  • Mint leaves-1/3 cup
  • Sugar-200 gm
  • Salt-1/2 tsp
  • Black salt-1/2 tsp
  • Lemon juice-1 tsp
  • Roasted cumin seeds powder-1 tsp
  • Water
  • Ice cubes
Method:
  • Wash the mango properly and boil it with 3 cups of water in pressure cooker for one whistle .
  • Allow it to cool down, drain the water and keep the water aside for further use.
  • Peel the boiled mango, separate the pulp in a bowl.
  • In a blending jar: add mango pulp, sugar, mint leaves, lemon juice, salt, black salt, roasted cumin powder and ice cubes.
  • Blend it into thick smooth juice, transfer the liquid into a jar.
  • You may consume it immediately (recommended) or preserve and use it for upto 2-3 days. 
  • Serving:Take a glass, add few ice cubes and black salt into the glass.
  • Fill 1/2 of the glass with prepared panna and dilute with chilled water as per your taste.
  • Decorate with mint leaves and serve chilled.

Monday 25 May 2015

Kadai Paneer-Restaurant Style Kadhai Paneer

Preparation time-45 minutes
Serving-5

Ingredients:
  • Paneer (cut into cubes)-200 gm
  • Onion (Chopped in square shape)-2
  • Green pepper(Chopped in square shape)-1
  • Green chilli(slit)-3
  • Chopped onion-2
  • Chopped tomato-1
  • Garlic cloves(peeled)-10 to 12
  • Chopped ginger-1 inch
  • Cumin seeds-1 tbsp
  • Coriander seeds-1 tbsp
  • Fennel seeds-1 tsp
  • Whole Black pepper-1 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Garam masala powder-1 tsp
  • Fresh cream-2 tbsp
  • Cooking oil-3 tbsp
  • Salt to taste
  • Chopped coriander leaves
Method:
  • Heat a non-stick pan, roast all the whole spices on low flame for 2 minutes.
  • Turn off the flame when the spices starts to change the colour, let the spices cool down little bit.
  • Put it into the blending jar, grind it into powder and keep it aside.
  • Heat a pan, add cooking oil and let the oil heat.
  • Add chopped garlic and ginger and fry it for few seconds.
  • Add chopped onion, fry the onions on medium flame till it turns little soft.
  • Add chopped tomato and fry the tomato till it turns soft, add little salt to cook the tomato faster.
  • Turn off the flame and let it cool down completely.
  • Put it into the blending jar and blend it into paste (do not add water).
  • Heat the same pan, add oil and let it heat.
  • Add green chill, onions(chopped  in square shape), capsicum (chopped  in square shape) into the hot oil.
  • Fry the chopped onions and chopped capsicums on high flame for a minute.
  • Simmer the flame to medium, add red chilli powder and turmeric powder into the hot oil.
  • Add the prepared masala paste, fry the masala for a minute on medium flame.
  • Add the roasted masala powder, mix it and fry it for another minute.
  • Add cream (whisk it before use) and mix it properly into the fried masala paste.
  • Add 1/2 glass of water and stir it properly.
  • Add paneer and salt to taste(we already used little salt at the time of onion, tomato fry).
  • Add garam masala powder, mix it and cook it for 2 minutes on low flame.
  • Add chopped coriander leaves and turn off the flame.
  • Garnish with coriander leaves and fresh cream and ready to serve.

Friday 22 May 2015

Dum Aloo-Kashmiri Shahi Aloo Dum-Aloo Dum-Indian Potato Curry Recipe

Preparation Time-40 minutes
Serving-6

Ingredients:
  • Baby Potato (boiled and peeled)-600 gm
  • Chopped onions-3
  • Garlic cloves(peeled)-10 to 12
  • Chopped ginger-2 inch
  • Cashew nut-12 to 15
  • Curd (whisk it)-1/2 cup
  • Tomato puree-1/2 cup
  • Cumin seeds-1 tsp
  • Kasuri methi-1 tsp
  • Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, 1/4 javitri, 2 loung cloves)
  • Turmeric powder-1 tsp
  • Red chilli powder-1 and 1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Black pepper powder-1/4 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-6 tbsp
  • Salt to taste
  • Chopped coriander leaves
Method:
  • Prick the boiled potatoes with fork, add little red chilli powder, turmeric powder and salt into it.
  • Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).
  • Heat a pan, add 2 tbsp oil into the pan and let the oil heat.
  • Add whole garam masala and fry it for 5-7 seconds, add cashew nut and fry it for 10 seconds.
  • Add chopped ginger and garlic in pan and fry it for a minute.
  • Add chopped onion and fry it till it turns little soft.
  • Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into thick smooth paste (do not add water).
  • Heat the same pan, add oil and let it heat.
  • Once the oil is heated, add cumin seeds and let it splutter.
  • Add red chilli powder and turmeric powder into the hot oil for nice and rich colour of gravy.
  • Add the masala paste and fry it with red chilli and turmeric powder for 1-2 minute on medium flame.
  • Add coriander powder, cumin powder and black pepper powder into the masala paste, mix it.
  • Mix it properly and fry the masala till the oil is separated from the masala paste.
  • Add tomato puree, mix it and cook it for 2 minutes on low flame (cover the pan).
  • Add curd (simmer the flame before puting it in the pan), stir it continuously.
  • Fry the masala on low flame for one more minute, add one glass of water and stir.
  • Add garam masala powder add salt to taste ( I had already added salt in the potato).
  • Crush the kashuri methi on your palm and put in the gravy, stir it.
  • Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.
  • Add  coriander leaves and turn off the flame.
  • Ready to serve with roti, rice and pulao etc.








Tuesday 19 May 2015

Mango Jam-Quick and Easy Mango Jam Recipe

Preparation time-30 minutes
Serving-6

Ingredients:
  • Mango (Alphonso or any )-3
  • Sugar-100 gm
  • Lemon juice-1 tbsp
Method:
  • Peel the mango and chop it (discard the seed).
  • Blend the chopped mango into puree (do not add water).
  • Turn on the flame and put a pan over it.
  • Add the mango puree into the pan, stir it and let it come to boil(cook on medium-high flame).
  • Simmer the flame to low-medium, add sugar and lemon juice, stir it.
  • Cook it for 2-3 minutes on low -medium heat, make sure sugar is dissolved properly.
  • Simmer the heat to low flame, cook it for another 5-6 minutes (keep stirring).
  • Turn off the flame and let it cool completely.
  • Store in a clean and dry jar, keep refrigerated and use it within a week.

Sunday 17 May 2015

Simple and Easy Mix Vegetable Raita

Preparation time-20 minutes
Serving-4

Ingredients:
  • Curd/yoghurt-400 gm
  • finely chopped onion-1/2
  • finely chopped cucumber-1/3
  • finely chopped tomato-1/2
  • finely chopped green chilli-1
  • Red chilli powder-1/2 tsp
  • Chat masala powder-1/2 tsp
  • Roasted masala powder-1/3 tsp (cumin seeds, coriander seeds, black pepper and dry red chilli-roast it on tawa and grind it)
  • finely chopped coriander leaves
  • Salt to taste
Method:
  • Whisk the curd well, add all the chopped vegetables and mix it.
  • Add all the spices and salt into it, mix it properly.
  • Sprinkle some roasted masala powder and ready to serve.

Friday 15 May 2015

Matka Malai Kulfi Recipe-Kesar Malai Kulfi- Dry fruit Kulfi

Preparation time-40 minutes
Serving-2

Ingredients:
  • Whole milk-1 litre
  • Sugar-100 gm
  • Chopped mixed dry fruit-1/3 cup
  • (Cashew nuts, pistachio, almond)
  • Saffron-1 pinch
Method:
  • Turn on the flame and put the milk pan on it, let the milk boil.
  • Simmer the flame, add sugar and stir it.
  • Boil the milk on low-medium flame till its reduces to 1/4 of its original quantity (keep stirring in between).
  • Turn off the flame and let it cool down.
  • Add saffron and chopped dry fruits into the prepared malai and mix it.
  • Take kulhar or matka, fill the pot with  prepared malai in it, Sprinkle few saffron threads on it.
  • Cover it with foil paper, Put it in freezer for 6-8 hours.
  • Take out from freezer, garnish with chopped pistachio and almond.
  • Ready to serve.
Note: You may add the dry fruits and saffron at the time of milk boiling process.

Thursday 14 May 2015

Kaju Katli Recipe-Kaju Burfi-Cashew Nut Fudge

Preparation Time-30 minutes
Serving-4

Ingredients:
  • Cashew nuts/kaju(whole)-1 cup
  • Sugar-1/2 cup
  • Saffron-1 pinch
  • Ghee-2 tsp
  • Water-5 tbsp
Method:
  • Put the cashew nuts into the blending jar and grind it into powder.
  • Do not blend it in one go, blend it for 5 seconds then mix it with spoon (repeat blending and mixing 2 times).
  • Turn on the flame, put a pan over it, add sugar and water together into the pan.
  • Let the sugar come to boil, add saffron into the sugar syrup and stir it.
  • Once sugar is dissolved, add cashew powder and stir continuously.
  • Cook it for 3-4 minutes on low flame, keep stirring.
  • Once the cashew paste starts separating from the pan, cook it for another minute (keep stirring).
  • Turn off the flame, keep stirring for another 30 more seconds.
  • Grease a plate with ghee, pour the prepared cashew paste in the plate.
  • Allow it to cool down little bit, keep mixing it with spoon to avoid lumps while its cooling down.
  • Start kneading the dough when it is little cold (ensure that its not too hot, it may cause burns if too hot).
  • Apply some ghee to make the dough smooth, knead the dough for 2-3 minutes.
  • Place butter paper on the the board, put the dough on butter paper and apply little ghee on it.
  • Place the another butter paper over it and roll it with rolling pin evenly.
  • Cut the edges of the flattened cashew dough then cut it into diamond shape.
  • Kaju katli is ready, serve it fresh.
Note-You may preserve in air tight container or in fridge and consume it for up to 3-5 days)

Wednesday 13 May 2015

Lauki ka Pakora-Crispy Bottle Gourd Fritters-Ghiya Bhajiya

Preparation Time-20 minutes
Serving-4

Ingredients-
  • Lauki/ bottle gourd-1 (small and thin)
  • Gram Flour-1 cup
  • Rice flour-1/2 cup
  • Garlic(crushed/paste)-10 to 12/ 1 tbsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/2 tsp
  • Cumin powder-1/3 tsp
  • Coriander powder-1/3 tsp
  • Black pepper powder-1/4 tsp
  • Garam masala powder-1/3 tsp
  • Cooking oil for fry
  • Salt to taste
  • Water
Method:
  • Peel the bottle gourd/ lauki and cut into round slices.
  • In a bowl: add gram flour, rice flour, spices, salt and crushed garlic, mix it.
  • Add little water, mix it well to make smooth thick batter.
  • Heat oil in a pan to deep fry the pakora.
  • Coat the lauki/ bottle gourd slices with the prepared batter and gently put it in the hot oil one by one.
  • Fry the pakora from both side till it turns golden brown.
  • Take out on the kitchen towel to absorb extra oil from it.
  • Serve hot with green chutney.

Tuesday 12 May 2015

Tindora fry Recipe-Kundru Fry-Ivy Gourd Fry-Tendli Fry- Kovakkai Fry

Preparation tome-30 minutes
Serving-4

Ingredients:
  • Tindora/Kundru/Ivy gourd(chopped)-250 gm
  • Green chilli(slit)-1
  • Garlic (chopped)-5-7
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/3 tsp
  • Cumin powder-1/3 tsp
  • Cooking oil-2 tbsp
  • Salt to taste
Method:
  • Turn on the flame and heat a pan.
  • Once the pan is heated, add cooking oil and let it heat.
  • Add cumin seeds, green chilli, chopped garlic into the oil and fry it for 20 seconds.
  • Add turmeric powder and red chilli powder into the oil and mix it.
  • Add chopped tindora/ ivy gourd into the pan and mix it.
  • Cover the pan, cook it for 4-5 minutes on medium heat.
  • Open the cover, stir and add cumin powder and salt to taste.
  • Mix it properly, cover the pan and cook it for 5-7 minute on low flame.
  • Open the cover, increase the flame to high and fry it for a minute to make it crispy.
  • Turn of the flame, ready to serve with roti, paratha or puri.

Friday 8 May 2015

Soya Chunks Kebab-Soya Cutlet

Preparation Time-40 minutes
Serving-4

Ingredients:
  • Soya Chunks-100 gm
  • Finely chopped onion-1
  • finely chopped green chilli-2
  • Finely chopped ginger-1 inch
  • Finely chopped coriander leaves-1/3 cup
  • Roasted gram flour-3 tbsp
  • Bread crumbs-1/2 cup
  • Red chilli powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Chat masala powder-1/2 tsp
  • Maggi masala cube/maggi masala powder-1 pkt
  • cooking oil-2 tbsp
  • Salt to taste
Method:
  • Soak the soya chunks into the hot water for 10 minutes, drain the water and squeeze the chunks properly.
  • Put the soya chunks into the grinding jar and coarsely grind it (do not make paste).
  • Transfer the grounded soya into a big bowl and add all the ingredients except cooking oil.
  • Mix and mash it for a minute, make equal size of balls of the mixture.
  • Take any shape of cookies cutter for designer kebabs (you may make it simple round shape).
  • Apply few drops of water on your hand and shape the mixture in flat round kebab shape.
  • Repeat the process to make the remaining kebabs.
  • Heat little oil in a flat pan, once the oil is heated, simmer the flame.
  • Put the prepared kebabs into the pan one by one, fry it for a minute then flip it to fry other side.
  • Fry it from both sides on low heat till it turns golden brown.
  • Take out on the kitchen towel to absorb extra oil from it.
  • Garnish with onion rings, lemon wedges and serve hot with Green Mint chutney.

Wednesday 6 May 2015

Mint Lemonade-Refreshing Nimbu Pudina Sharbat

Preparation time-15 minutes
Serving-1
Ingredients:
  • Fresh mint leaves-1/3 cup
  • Sugar-2 tbsp
  • Lemon juice-2 tbsp
  • Salt-1/4 tsp
  • Water-1/3 cup
  • Chilled plain soda water-1 cup
Method:
  • Add 4 tbsp water into the sugar to dissolve it, stir and keep it aside.
  • Put 2/3 portion of mint leave and little water into a steel glass and make mint juice using hand blender (do not make paste).
  • Take the serving glass, put some mint leaves on the base of glass.
  • Filter the mint leave juice into the glass using tea stainer.
  • Add 2-3 ice cubes, sugar syrup, lemon juice and little salt into it.
  • Add chilled soda water and little water and stir it.
  • Decorate with lemon slice and serve chilled.
NOTE:For sharbat, replace the soda water with plain water.



Sunday 3 May 2015

Chicken Dum Biryani-Hyderabadi Chicken Dum Biryani Step by Step-Chicken Dum Biryani Restaurant Style

Preparation Time-90 Minutes
Serving-4 to 5

Ingredients:
  • Chicken (washed)-600 gm
  • Basmati long grain rice-250 gm
  • Curd-400 gm
  • Chopped onion-3 large
  • Green chilli(slit)-6
  • Chopped coriander leaves-1 cup
  • Chopped mint leaves-1/2 cup
  • Ginger garlic paste-1.5 tbsp
  • Shahi Biryani masala powder-3 tbsp
  • Chicken masala powder (optional)-1 tsp
  • Red chilli powder-1 tsp
  • Turmeric powder-1/2 tsp
  • Green cardamom-10
  • Black cardamom-6
  • Cinnamon stick-2 inch
  • Javitri/mace-2
  • Clove/lavang-6
  • Ghee-4 tbsp
  • Cooking oil to deep fry onions
  • Saffron-2 pinch(soaked in 2 tbsp milk)
  • Food colour(orange)-2 tsp
  • Salt to taste

Method:

Marination process:
  • Add curd, red chilli powder, turmeric powder, shahi biryani masala powder, chicken masala powder, green chilli, 1/3 cup coriander leaves and 1/4 cup of mint leaves into the chicken.
  • Add 6 green cardamom(crushed), 3 black cardamom(crushed), 1 javitri, 1 inch cinnamon stick and 4 cloves.
  • Mix it properly and keep it in refrigerator for an hour for marination.
Onion Fry process:
  • Heat oil, deep fry the finely chopped onions till it turns golden brown.
  • Take out the fried onion on the kitchen towel to absorb extra oil.
Rice Preparation:
  • Put 2.5 litre of water in a pan, let it come to boil.
  • Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
  • Mix it gently, cover the pan and let it come to boil.
  • When the rice starts boiling, check the rice, it  should be 50-60% cooked.
  • Turn off the flame and drain the rice properly (you may remove the whole spices).
Biryani Layer preparation:
  • Take out the marinated chicken from the refrigerator.
  • Take a deep and thick pan, put the marinated chicken on the base of the pan.
  • Put 1/3 of the fried onion on it, spread it evenly.
  • Add little coriander leaves, mint leaves and 1 tbsp ghee on the onion.
  • Put 1/2 of  the half-cooked rice on it, spread it evenly.
  • Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves, mint leaves and ghee again to make second layer.
  • Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
  • Add 2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
  • Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
  • Spread 1 tbsp ghee again and cover the pan.
 Cooking process:
  • Make a stiff dough of wheat flour to seal the edges of biryani pot (you may use foil paper to cover the pan).
  • Seal the edges of the pot, seal it properly so that steam does not come out when we cook it.
  • Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
  • Cook it for 20 minutes on low-medium flame then reduce the flame to low.
  • Cook it for 15 minutes on low flam.
  • Turn on the other flame and heat a tawa, once the tawa is heated, transfer the biryani pot on it.
  • Cook it on tawa for 15 minutes(first 7 minutes on medium flame and rest 8 minutes on low flame).
  • Turn off the flame and keep it aside.
  • Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
  • Serve in a plate, garnish with onion and lemon slices.
  • Ready to eat with raita or mirchi ka salan.