Friday 31 July 2015

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.

Tuesday 28 July 2015

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.

Friday 24 July 2015

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.

Wednesday 22 July 2015

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. 


Monday 20 July 2015

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.

Sunday 19 July 2015

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.
                                    

Friday 17 July 2015

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.

Wednesday 15 July 2015

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.

Wednesday 8 July 2015

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.

Tuesday 7 July 2015

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.

Friday 3 July 2015

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.