Smoky Flavoured Dal tadka-Restaurant Style Dal Tadka Recipe

Preparation time-40 minutes
Serving-6

Ingredients:

• Toor dal (spilt pigeon peas )-200 gm
• Chopped onion-1 (large)
• Chopped tomato-1 (large)
• Green chilli-2 (slit)
• Garlic clove (peeled)-8 to 10
• Finely chopped ginger-2 inch
• Turmeric powder-1/2 tsp
• Red chilli powder-1/3 tsp
• Salt to taste
• Cooking oil-2 tbsp
• Chopped coriander leaves
• Charcoal-1 (for smoky flavour)

For Tadka:

• Asafoetida (hing)-1/4 tsp
• Dry red chilli (tadka chilli)-2
• Finely chopped garlic- 5 to 6
• Cumin seeds- 2 tsp
• Kasuri methi (fenugreek leaves)-1 tsp
• Ghee-2 tsp

Method:

• Turn on the flame and heat a pressure cooker without lid.
• Add cooking oil and let it heat, add green chilli, garlic cloves and chopped ginger, fry it for few seconds.
• Add chopped onions, fry it for 2-3 minutes on medium flame.
• Add chopped tomato, fry it till it turns soft (keep stirring ).
• Add washed toor dal and fry it for 1-2 minutes on medium flame.
• Add 2.5 glass of water, turmeric powder and salt, stir it.
• Close the lid, boil it for 3 whistle on medium flame.
• Turn off the flame and let the pressure cooker cool down, open it and stir.

Tadka preparation:

• Heat a tadka pan, add ghee and let it heat.
• Add hing, cumin seeds, chopped garlic, dry red chilli, kasuri methi and little red chilli powder.
• Fry it for 1/2 minute on medium flame, turn off the flame.
• Put the tadka into the cooked dal carefully, close the lid of the cooker for 5 minutes.
• Open the pressure cooker, add chopped coriander leaves , stir it.

For Smoky Flavour:

• Heat a charcoal on stove, heat it till it turns red.
• Put the burnt charcoal in a bowl carefully, pour 1 tsp ghee on it.
• Immediately, put the bowl inside the cooker and close the lid for 15 minutes.
• Open the pressure cooker and take out the charcoal bowl carefully from it.
• Ready to serve with plain rice or jeera rice.

Egg Curry Recipe-Easy and Quick Egg Curry Recipe-Simple Anda Curry-Ande Ki Sabzi

Preparation time-30 minutes
Serving-3

Ingredients:

• Boiled egg-6
• Onion -1 (Chopped in square shape)
• Chopped onion-2 (medium)
• Chopped ginger-2 inch
• Garlic cloves (peeled)-12 to 15
• Chopped tomato-2 (medium)
• Cumin seeds-1 tsp
• Bay leaves- 2 or 3
• Turmeric powder-1 tsp
• Red chilli powder-1 tsp
• Chicken masala powder/meat masala powder-1 tbsp
• Garam masala powder-1/2 tsp
• Chopped coriander leaves
• Cooking oil-4 tbsp
• Salt to taste

Method:

• Gently prick the eggs with fork, add 1/2 tsp turmeric powder , 1/2 tsp red chilli powder and 1/2 tsp salt, mix it.
• In a blending jar: add ginger, garlic, onions and tomato and little water, blend it into thick smooth paste.
• Heat a pan, add little cooking oil and let the oil heat, put the marinated boiled eggs in the pan one by one.
• Fry the eggs on medium flame for 2-3 minutes, take out the fried eggs in a plate.
• Heat the same pan and add cooking oil, let the oil heat, add cumin seeds, bay leaves and fry it for few seconds.
• Add onion cubes, fry the onions for a minute on medium flame.
• Add turmeric powder, red chilli powder and chicken masala powder in the pan, mix it and fry it for a minute.
• Add blended masala paste, fry the masala for 2-3 minutes on low-medium flame,keep stirring in between.
• Add 1/2 glass of water and salt to taste, stir it and let the curry boil.
• Put the fried eggs in the curry one by one, add garam masala powder and stir it.
• Reduce the flame to medium and cook it for a minute (cover the pan).
• Add chopped coriander leaves and turn off the flame.
• Ready to serve with roti, paratha and rice etc.

Vegetable Dum Biryani Recipe-How to make Vegetable Dum Biryani Step by Step

Preparation Time-60 minutes
Serving-4

Ingredients:

• Long grain Basmati rice-350 gm
• Chopped potato-2
• Chopped french beans-100 gm
• Chopped cauliflower -100 gm
• Chopped carrot-1 medium
• Green chilli-3 to 4
• Chopped onion-4 (large)
• Fresh or frozen green peas-50 gm
• Chopped mint leaves-1/2 cup
• Chopped coriander leaves-1 cup
• Soya chunks -25 gm (Soak in hot water and squeeze it to drain the water).
• Paneer/Indian cottage cheese (cubes)-150 gm
• Curd/yogurt-350 gm
• Bay leaves-2
• Cinnamon stick-1 inch
• Black cardamom-1
• Green cardamom-4
• Mace/javitri-1
• Shahi jeera/cumin seeds-1 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Shahi biryani masala-3 tbsp
• Garam masala powder-1/2 tsp
• Salt to taste
• Food colour(orange)-1 tsp
• Ghee-4 tbsp
• Cooking oil-2 tbsp
• Saffron-2 pinch(soaked in 2 tbsp milk)

For masala paste:

• Green Chilli-3
• Chopped ginger-2 inch
• Garlic clove (peeled)-12
• Mint leaves-1/3 cup
• Coriander Leaves-1/3 cup

Method:

Masala Paste Process:

• In a blending jar: put all the masala paste ingredients (mentioned above). 
• Add 3-4 tbsp water and grind it into paste.

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, 4 green cardamom, 1 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt.
• Mix it gently, cover the pan and let it come to boil.
• When the rice starts boiling, check the rice, it  should be 70% cooked.
• Turn off the flame and drain the rice properly (you may remove the whole spices).

Frying Vegetables:

• Heat oil in a pan, add shahi jeera(recommended) or plain jeera and fry it for 20-30 seconds.
•  Add potato, cauliflower and carrot, fry for 2 minutes on medium-high flame.
• Add green peas, paneer and soya chunks, fry for 2 minutes on medium flame.
• Add chopped french beans, prepared masala paste and cook it on low flame for 2 minutes.
• Add salt to taste, mix it well, cook it for 1 minute on low flame and turn off the flame.

Biryani Layer preparation:

• Take a deep and thick bottom pan, put the fried vegetables on the base of the pan.
•  Add yoghurt, turmeric powder, red chilli powder, garam masala powder, biryani masala powder and green chilli.
• Put 1/3 of the fried onion on it, coriander leaves, mint leaves and 2 tbsp ghee, mix it well and level it evenly.
• Put 2/3 of  the rice on it and spread it evenly, add 1 tbsp ghee, sprinkle  1/2 tsp of food colour.
• Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves and  mint leaves.
• Put the remaining rice on it, add 1 tbsp of ghee and saffron soaked milk on the half part of the rice.
• Add 1/2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
• Sprinkle remaining coriander leaves, mint leaves and fried onion.

 Cooking process:

• Seal the edges of the pot with foil paper, put a heavy tawa/lid on top of the sealed pot.
• Turn on the flame and put the biryani pot on it, cook it on medium flame for 8-10 minutes.
• Reduce the flame to low-medium and cook it for 10-12 minutes.
• 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 10-12 minutes on medium flame, turn off the flame.
• Remove the foil paper carefully to avoid the steam.
• Serve in a plate, garnish with onion and lemon slices.
• Ready to eat with raita or any of your favourite gravy.

How to Fry Onions fro Biryani-Fried Onions For Biryani

Ingredients:

• Onions (finely chopped)-4
• Cooking oil-200 ml

Method:

• Heat oil in a deep pan.
• Add 1/3  quantity of the chopped onions at a time, fry it on medium high flame for a minute.
• Simmer the flame to medium and fry it till it turns golden brown.
• Take it out on the kitchen towel to absorb extra oil.
• Fry the remaining onions in the same way.
• Fried onions is ready for biryani or pulav. 

Peanuts Coriander Chutney-Peanut Chutney for Idli Dosa

Preparation time-15 mins 
Serving-6

Ingredients:

• Peanuts-100 gm
• Fresh coriander leaves(washed)-1 cup
• Garlic cloves (peeled)-10 to 12
• Green chilli-2 to 3
• Salt to taste
• Cooking oil-1 tbsp

Method:

• Turn on the flame and heat a pan.
• Add peanuts, roast it for 3-4 minutes on low-medium flame.
• Take out the roasted peanuts in a blending jar.
• Add little oil in the same pan and let it heat, add garlic and green chilli.
• Fry the garlic and green chilli for 1/2 minute on medium flame.
• Turn off the flame and put it in the same blending jar.
• Add little salt, coriander leaves, water and grind it into thick paste.
• Take it out in bowl and ready to serve.

Egg Bhurji Sandwich-Grilled Egg Cheese Sandwich

Preparation time-20 minutes
Serving 2

Ingredients:

• White/brown bread slices (cut the edges)-4
• Egg-2
• Chopped onion-1 
• Green chutney-2 tbsp
• Tomato ketchup-1 tbsp
• Cheese-25 gm
• Salt to taste
• Cooking oil-2 tbsp

Method:

Bhurji preparation:

• Heat a pan, add oil and let it heat.
• Add chopped onions and fry it on the medium flame till it turns soft.
• Crack the eggs in a bowl, add little salt and whisk it.
• Add egg in the pan and fry it for a minute, stir continuously.
• Turn off the flame and let it cool down.

Sandwich Preparation:

• Take one slice of the bread, apply green chutney on it.
• Take another slice of the bread and apply tomato ketchup on it.
• Put egg bhurji on one slice(chutney coated slice) and grate some cheese over the egg bhurji.
• Place the other slice on it, keep it aside.
• Prepare other sandwich using same process.
• Place the sandwiches in the sandwich maker, grill it.
• Take out the sandwiches in a plate, cut it diagonally.
• Egg bhurji sandwiches are ready to serve.

                                    

Cheese Paneer Balls-Cheese Stuff Paneer balls

Preparation time-30 minutes
Serving-4

Ingredients:

• Paneer/Indian cottage cheese (grated)-200 gm
• Cheese (cut into small cubes)-50 gm
• Gram flour-2 tbsp
• Corn flour-1 tbsp
• Finely chopped onion-2
• Finely chopped green chilli-1
• Finely chopped ginger-1 inch
• Red chilli powder-1/3 tsp
• Chopped coriander leaves
• Cooking oil for fry
• Salt to taste

Method:

• Mix all the ingredients into the paneer except cheese and oil, mix it properly.
• Take a small portion of mixture, roll it and press it on your palm like tikki(make it flat).
• Stuff one cheese cube inside, seal the edges and make a ball by rolling it on your palm.
• Repeat the same process to make balls from remaining mixture.
• Turn on the flame and heat a pan, once the oil is heated, put the balls into the hot oil one by one.
• Fry it on medium flame till it turns golden brown from all sides.
• Take out on the kitchen towel to absorb extra oil.
• Serve hot with tomato ketchup and green chutney.

Baingan Fry Recipe-Eggplant Fry-Begun Bhaja

Preparation time-30 minutes
Serving-4

Ingredients:

• Brinjal/eggplant/Baingan-1
• Gramflour (besan)-1 tbsp
• Grated garlic or paste-1 tbsp
• Crushed green chilli or paste-1 tbsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/3 tsp
• Garam masala powder-1/2 tsp
• Cooking oil-2 to 3 tbsp
• Salt to taste

Method:

• Wash the bringal and cut it into thick slices.
• Mix all the ingredients in the bringal except cooking oil.
• Coat brinjal slices with masala properly and leave it for 10 minutes.
• Turn on the flame and heat a pan, add 2-3 tbsp cooking oil and let the oil heat.
• Place the masala coated bringal slices into the pan.
• Fry it from both sides on medium flame till it turns golden brown.
• Keep turning sides to cook it evenly from both the sides.
• Take out on the kitchen towel to absorb extra oil.
• Ready to serve.

Mutton Kabab Recipe-Mutton Keema Kebab

Preparation time-45 minutes
Serving-3

Ingredients:

• Mutton mince/keema (washed)-250 gm
• Chopped onion-2 (medium)
• Ginger chopped-2 inch
• Garlic cloves-12 to 15
• Coriander leaves-1/3 cup
• Mint leaves-1/3 cup
• Lemon juice-2 tbsp
• Dry red chilli-2
• Cumin seeds-1 tsp
• Egg-1 or 2
• Salt to taste
• Ghee: 2-3 tbsp
• Cooking oil-3 tbsp

Method:

• Turn on the flame and heat a pan.
• Add ghee and let it heat, add cumin seeds, dry red chilli, ginger and garlic cloves.
• Fry it for a minute on medium flame, add chopped onion and fry it for a minute on medium flame.
• Add mutton keema/mince and salt to taste, mix it and cook it on high flame for 2-3 minutes to dry the water of mutton.
• Cover the pan and cook it on medium flame for 8-10 minutes (keep stirring in between).
• Cover the pan and cook it on low flame for 10-12 minutes, keep stirring in between.
• Turn off the flame and let it cool down.
• Put the cooked mutton keema in the blending jar, add coriander leaves, mint leaves and lemon juice.
• Blend it for 30-40 seconds (do not add water) and take it out in a bowl.
• Crack the eggs in a bowl, whisk it and keep it aside.
• Take small portion of the prepared keema mixture and make a small ball.
• Gently press it on your palm to give kabab shape, repeat the process to make all the kababs .
• Heat a pan/tawa, add one tbsp oil or ghee and let it heat.
• Dip the kababs in the whisked egg and put them on the tawa/pan one by one.
• Fry it for 2 minutes on low flame then gently flip to fry other side.
• Fry the other side alos for 2 minutes on low flame.
• Take out on the kitchen towel to absorb extra oil.
• Serve hot with green chutney and onions.

Bread Pakora Recipe-Quick Bread Fritters

Preparation time-30 minutes
Serving-4

Ingredients:

• Bread slices (white/brown)-3 (cut into two pieces each)
• Gram flour-1 cup (100 gm)
• Ginger garlic paste-1 tbsp
• Finely chopped potato-1
• Finely chopped onion-1
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Cooking oil for fry
• Salt to taste

Method:

• In a bowl: mix all the ingredients except bread and oil.
• Add one cup of water, mix it and make a thick batter.
• Turn on the flame and heat a pan.
• Add cooking oil and let it heat properly.
• Drop a pinch of batter to check the temperature of oil.
• Dip the bread slices in the batter and put it into the hot oil.
• Fry it for a minute then gently flip it to fry other side.
• Fry it till it turns golden brown from both sides on medium heat.
• Take out on the kitchen towel to absorb extra oil.
• Serve hot with tomato ketchup and green chutney.

Stuffed Bhindi Recipe-Stuffed Okra-Besan Wali Bhindi-Bharwa Bhindi Masala

Preparation Time-30 mins
Serving-4

Ingredients:

• Bhindi/okra (lady finger)-250 gm
• Gramflour (besan)-3 tbsp
• Cumin seeds-1/2 tsp
• Dry mango powder (aamchur powder)-1/2 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Garam masala powder-1/2 tsp
• Crushed garlic and green chilli or paste-1 tbsp
• Cooking oil-3 tbsp
• Salt to taste

Method:

• Wash and dry the bhindi, slit it for stuffing.
• In a bowl: Mix all the ingredients except bhindi, cumin seeds and oil (do not add water).
• Gently stuff the bhindi with prepared masala one at a time and keep it aside.
• Heat a pan, add cooking oil and let it heat.
• Add cumin seeds and fry it for few seconds, simmer the flame.
• Add the stuffed bhindi one by one in the pan.
• Cover the half of the pan and cook it on low flame for 6-8 minutes.
• Keep stirring or tossing in between.
• Cover the pan and cook it for a minute on low-medium flame.
• Fry it for 30 seconds on high flame to make it crispy, keep tossing/stirring.
• Turn off the flame and ready to serve.

Bread Gulab Jamun Recipe-Instant Gulab Jamun

Preparation time-30 minutes
Gulab jamun-10 pcs

Ingredients:

• White bread/brown bread slices (Cut the edges)-8
• Milk-6 tbsp
• Sugar-1 cup or 100 gm
• Cardamom powder-1/4 tsp
• Raisins (kismis):10-12
• Water-1 and 1/2 cup
• Cooking oil for fry

Bread balls preparation:

• Crush all the breads in a bowl, add milk and knead it into smooth dough.
• Stuff one raisin(kismis) inside, seal the edges and make a ball by rolling it on your palm.
• Make all the balls in the same way, bread balls are ready to fry.
• Heat oil in a pan and fry the bread balls on low flame until they turn brown.
• Take it out on the kitchen towel to absorb extra oil.

For Sugar Syrup:

• Heat a pan, add sugar and  water, let it boil.
• When the syrup starts boiling, simmer the heat to the medium flame.
• Add cardamom powder, boil it for another 15 mins, Stir in between.

Method:

• Add the fried bread balls into the hot sugar syrup.
• Boil it on medium heat for 2-3 minutes ( Do not cover).
• Turn off the flame and let it cool down a bit.
• Ready to serve.

Chatpata Papad Cone Recipe-How to make Masala Papad Cone-Easy and Quick Tea Time Snack

Preparation time-15 minutes
Serving-6

Ingredients:

• Masala papad/plain papad (poppadom)-6 pcs
• Bombay mix/any mix bhujiya/Namkeen-150 gm
• Green chilli(chopped)-1
• Chopped onion-1
• Chopped coriander leaves
• Lemon juice-1 tsp
• Mustard oil-1 tsp
• Salt-1/4 tsp (optional)

Method:

• Heat a tawa on medium flame.
• Cut the papad into two pieces and roast it on tawa on medium flame from both sides.
• Take out on the kitchen towel and immediately roll it into cone shape.
• Repeat the same process for remaining papad cones.
• Mix all the ingredients together except papad cone.
• Fill the papad cone with prepared mixture one by one.
• Serve immediately.