Friday 25 December 2015

Stuffed Idli Recipe-Potato Stuffed Idli-Aloo Masala Stuffed Idli

Preparation time-40 minutes
Serving-4 to 6
Ingredients:
  • Idli batter -500 gm
  • Boiled potato-4
  • Curry leaves-8 to 10
  • Chopped green chilli-2
  • Chopped onion-1
  • Chopped coriander leaves
  • Ginger garlic paste-1 tsp
  • Cooking oil-2 tbsp
  • Turmeric powder-1/3 tsp
  • Salt to taste
Method:
For Stuffing:
  • Mash/grate the boiled potatoes and keep it aside.
  • Heat oil in a pan, add curry leaves, green chilli and onion, fry it for 2 minutes on medium flame.
  • Add ginger garlic paste, turmeric powder and salt, mix it and fry it for a minute on low flame.
  • Add grated/mashed potatoes, fry it for a minute on low flame.
  • Add coriander leaves, fry it for one more minute on medium flame, keep stirring.
  • Turn off the flame and take out the aloo bharta in a bowl.
  • Grease your palm with few drops of oil and take small portion of aloo bharta.
  • Roll it in your palms to give it tikki shape, make tikkis from the remaining bharta.
Idli process:
  • Boil a glass of water in idli pot, in the meanwhile grease the idli tray with oil.
  • Add little salt into the idli batter and add 1/2 serving spoon of batter in each mould of idli tray.
  • Place one aloo bharta tikki in each batter filled mould, pour 1/2 serving spoon of batter on the top of aloo 
    bharta tikki (Make sure the tikkis are covered with batter properly).
  • Repeat the same process for remaining batter, stuffed idlis are ready for steaming.
  • Place the idli tray carefully inside the idli pot and cover the lid.
  • Cook it for 12-15 minutes on medium flame, turn off the flame.
  • Gently take out the idli from tray and serve it with sambar and coconut chutney.
                         
                  

Monday 21 December 2015

Aloo Bharta Sandwich Recipe-Grilled Potato Sandwich-Potato Sandwich Recipe

Preparation time-30 minutes
Serving-4
Ingredients:
  • Bread slices (white/brown)- 8
  • Boiled potato-3
  • Curry leaves-8 to 10
  • Chopped green chilli-2
  • Chopped onion-1
  • Chopped coriander leaves
  • Ginger garlic paste-1 tsp
  • Schezwan sauce/tomato ketchup-2 tbsp
  • Green chutney- 2 tbsp
  • Turmeric powder-1/3 tsp
  • Butter-1 tbsp
  • Cooking oil-2 tbsp
  • Salt to taste
Method:
  • Mash/grate the boiled potatoes and keep it aside.
  • Heat oil in a pan, add curry leaves, green chilli and onion, fry it for 2 minutes on medium flame.
  • Add ginger garlic paste, turmeric powder and salt, mix it and fry it for a minute on low flame.
  • Add grated/mashed potatoes, fry it for a minute on low flame.
  • Add coriander leaves, fry it for one more minute on medium flame, keep stirring.
  • Turn off the flame and take out the aloo bharta in a bowl.
  • Take four bread slices and apply green chutney on one side of these bread slices.
  • Apply aloo bharta on top of green chutney on each chutney coated bread slice.
  • Apply schezwan sauce on one side of remaining four bread slices.
  • Place one schezwan sauce coated bread slice on each aloo coated bread slice.
  • You may apply little ghee/butter on both side of the sandwiches.
  • Grill the sandwiches in sandwich grill, take it out from the grill and cut it diagonally.
  • Ready to serve with to tomato ketchup.
                   
                                 

Monday 14 December 2015

Dal Makhani Recipe-Restaurant Style Dal Makhani

Preparation time-40 minutes
Serving-6
Ingredients :
  • Whole black gram-100 gm(Soaked for 7-8 hours)
  • Split bengal gram(chana dal)- 50 gm(soaked it for 7-8 hours)
  • Chopped ginger-2 inch
  • Chopped green chilli-2
  • Finely Chopped onion-2 (medium)
  • Grated garlic-12 to 15
  • Grated ginger-2 inch
  • Tomato puree-100 gm (1 cup)
  • Fresh cream-100 gm
  • Butter/ghee-50 gm
  • Turmeric powder-1 tsp
  • Red chilli powder(kashmiri)-1 tsp
  • Garam masala powder-1/2 tsp
  • Salt to taste
Method:
  • Add soaked black gram and split bengal gram in a pressure cooker.
  • Add 1.5 glass of water and 1/2 tsp salt, close the lid and boil it for 5-6 whistle on high flame.
  • Turn off the flame and let the pressure cooker cool down.
  • Heat a pan, keep the flame on medium and add butter, let it melt.
  • Add grated garlic and ginger, fry it for a minute.
  • Add chopped onion, fry it for 3-4 minutes.
  • Add turmeric powder and red chilli powder, fry it for few seconds with onions.
  • Add tomato puree, mix it and cook it for 2-3 minutes.
  • Add boiled dal, mix it and cook it for 2 minutes, keep stirring.
  • Reduce the flame to low-medium, add one glass of water, cover the pan and cook it for 5-7 minutes.
  • Add cream and mix it, add salt and garam masala powder, cover the pan and cook it for 2-3 minutes.
  • Turn off the flame, garnish with butter and cream and serve hot.
                         

Friday 11 December 2015

Aloo Gobhi Matar ki Sukhi sabzi-Masaledar Aloo Gobi sabzi

Preparation time-30 minutes
Serving-4 to 5
Ingredients:
  • Cauliflower -300 gm(chopped)
  • Chopped potato-3(medium size)
  • Green peas -100 gm(fresh/frozen)
  • Chopped onion-2
  • Garlic -12 to 15(peeled)
  • Chopped ginger-2 inch
  • chopped onion-1
  • chopped tomato-2
  • Bay leaves-2
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-4 tbsp
  • Chopped coriander leaves
  • Salt to taste
Method:
  • Make paste of onion, ginger, garlic and tomato.
  • Heat a pan, add oil and let it heat properly, reduce the flame to medium.
  • Add cauliflower and potatoes and fry it for 3-4 minutes, keep stirring.
  • Take it out in a plate and add little oil again in the same pan.
  • Once the oil is heated, add bay leaves and cumin seeds, fry it for few seconds.
  • Add chopped onion and fry it for 2-3 minutes .
  • Add green peas and fry it for a minutes with onions, reduce the flame to low.
  • Add turmeric powder, red chilli powder, cumin powder and coriander powder.
  • Mix it and cook it for a minute, add the prepared masala paste.
  • Increase the flame to medium and  fry the masala for 2 minutes, keep stirring.
  • Add fried cauliflower, potatoes and salt, mix it.
  • Reduce the flame to low, cover the pan and cook it for 8-10 minutes, keep stirring in between.
  • Add garam masala powder, mix it and cook it for another 2-3 minutes(cover the pan).
  • Add chopped coriander leaves and turn off the flame.
  • Ready to serve with roti, puri and paratha.
                               

Saturday 5 December 2015

Mutton Dum Biryani Recipe-Restaurant Style Mutton Dum Biryani Recipe Step by Step

Preparation time-90 minutes
Serving-4 to 5
Ingredients:
  • Basmati rice (long grain)-400 gm
  • Mutton (washed)-500 gm
  • Onion-5 (large)
  • Curd-400 gm
  • Green chilli-3
  • Chopped mint leaves-50 gm
  • Chopped coriander leaves-50 gm
  • Mace (javitri)-2
  • Cloves (lavang)-5 to 6
  • Cinnamon-4 inch
  • Black cardamom (crushed)-2
  • Green cardamom( crushed)-5
  • Ginger garlic paste-2 tbsp
  • Ghee-4 tbsp
  • Cooking oil-2 tbsp
  • Shahi jeera-1 tsp
  • Shahi biryani masala-25 gm/4 tbsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Salt to taste
Method:
Mutton Cooking process:
  • Heat 2 tbsp oil in a pressure cooker pan, add shahi jeera and fry it few seconds.
  • Add half of the whole garam masalas and fry it for few seconds.
  • Add turmeric powder,cumin powder, coriander powder, red chilli powder and stir it.
  • Add washed mutton and 1/2 tsp salt,  fry it for 2-3 minutes on medium flame.
  • Cover the lid and cook it for one whistle on medium flame.
  • Once the pressure cooker cool down, take it out in bowl.
Mutton Marination process:
  • Add green chilli, half of the mint and 1/3 of the coriander leaves in the half cooked mutton.
  • Add 1/3 of the fried onion, ginger garlic paste, curd, red chilli powder, turmeric powder, shahi biryani masala powder and salt to taste. 
  • Mix it properly and keep it in refrigerator for an hour.
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 40-50% cooked.
  • Turn off the flame and drain the rice properly (you may remove the whole spices).
Biryani Layer preparation:
  • Take out the marinated mutton from the refrigerator.
  • Take a deep and thick pan, put the marinated mutton on the base of the pan.
  • Put little fried onion on it, spread it evenly.
  • Put 1/2 of  the half-cooked rice on it, spread it evenly.
  • Add little 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 1 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.
  • Seal the edges of the pot 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 7-8 minutes on medium flame then reduce the flame to low.
  • Cook it for 7 minutes on low flame, turn on the other flame and heat a tawa.
  • Once the tawa is heated, transfer the biryani pot on it.
  • Cook it on tawa on low-medium flame for 8 minutes.
  • Reduce the flame to low and cook it for another 15 minutes on tawa.
  • Turn off the flame and allow it to cook down a little
  • Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
  • Ready to serve with raita or mirchi ka salan, you may garnish it with onion and lemon slices.