Chicken Bhuna with Onion and Whole Spices/ Chicken Khada Masala Recipe / Murg Khada Masala

Preparation time-45 minutes
Serving -5

Ingredients:

• Washed Chicken (with bones)-600 gm
• Chopped onions-6 (medium size)
• Onion pieces (cut into 4 or 6 pcs)-2
• Garlic cloves (peeled)-50 gm
• Chopped ginger -50 gm
• Bay leaves-3
• Dry red chilli-5
• Javitri-1
• Laung-4
• Black cardamom-2
• Dalchini(cinnamon stick)-1 inch
• Cumin seeds-1 tbsp
• Coriander seeds-1 tbsp
• Whole black pepper-1 tsp
• Turmeric powder-1 tsp
• Red chilli powder-2 tsp
• Mustard oil/any cooking oil-4 tbsp
• Salt to taste
• Coriander leaves for garnish

Method:

• Crush the javitri, laung, black cardamom and cinnamon stick together and keep it aside.
• Crush the coriander seeds and cumin seeds and keep it aside.
• Crush half of the garlic (25 grams) cloves and whole chopped ginger.
• Turn on the flame and heat a pan, add mustard oil into the pan and let it heat.
• Add bay leaves, dry red chilli into the hot oil and fry it for 5-7 seconds.
• Add cumin seeds and let it crackle, add crushed coriander seeds and crushed black pepper into the pan.
• Add crushed garam masala (dalchini, laung,elaichi,javitri) and fry it for a minute.
• Add whole garlic cloves and onion pieces and fry it for one more minute.
• Add crushed garlic and crushed ginger and fry it for 1-2 minute on medium heat.
• Add turmeric powder and red chilli powder and mix it with other fried spices.
• Add chopped onions and 1 tsp salt together and fry the onions till it turns light brown on medium heat(cover the pan).
• When the onions get half cooked(it has turned light brown), add chicken and salt to taste and mix it properly with onions and other spices.
• Cover the pan and cook it for 30-35 minutes on medium heat or low heat (Stir in between to prevent burn).
• After thirty minutes, add chopped coriander leaves and turn off the heat.
• Ready to serve with Paratha, chapati or roti.

 

Urad Dal Jalebi-Instant Jalebi Recipe-Easy and Quick Method of Perfect Jalebi at Home

Preparation Time:30 minutes
Serving-4

Ingredients:

• Urad Dal-1 cup (100 gm)
• Rice(any)-1/4 cup(25 gm)
• Sugar -2 large cup(250 gm)
• Lemon slice/wedges-2
• Orange food colour-1/2 tbsp
• Cooking oil or ghee for fry
• Water

Method:

For Batter:-

• Soak the Urad dal for about 6-8 hrs and soak the rice for about an hour.
• Put the soaked urad dal and rice together in a blending jar and add food colour.
• Add 1/4 cup of water in the blender and blend it into a thick smooth paste.
• Take any soft plain plastic bag or cloth (I used milk packet), fill 1/3 of the bag with batter.
• Bring the edges together and put a elastic rubber to seal it from one side, make the shape of plastic bag like a mehndi cone.
• Make a very small hole by cutting the cloth or plastic, check the flow of batter.

For Sugar Syrup(chasni):-

• Heat a pan and put the sugar in it, add 2 cup of water and let it boil.
• Add lemon slices in the sugar syrup for nice colour and rich taste of syrup.
• Remove the lemon slices when the sugar starts becoming thick.
• Boil it on medium flame and keep stirring till it reaches single thread consistency.
• Turn off the heat and keep it aside.

For Jalebi:-

• Heat a frying pan and add sufficient oil or ghee into the pan, let the oil heat.
• Hold tightly and press the batter through the hole into the hot oil.
• Make a small circle, in the same consistency/flow make two or three small circles inside the first circle.
• Fry it on slow heat, Flip it to fry other side.
• Deep fry on both the sides till it turns crisp and light golden brown.
• Drain the oil from hot jalebi and dip it into the sugar syrup immediately.
• Remember:Sugar syrup must be hot (put on flame on low heat if needed).
• Dip the jalebi into the hot sugar syrup properly for 3-4 minutes.
• Take out in a plate and serve hot.

Kheera Mooli Raita Recipe - Radish and Cucumber Raita

Ingredients-

• Curd -200 gm
• Cucumber-1
• Radish-1
• Chopped green chilli-2
• Red chilli powder-1/3 tsp
• Chat masala powder-1/3 tsp
• Mustard seeds-1/2 tsp
• Curry leaves-5 to 7 leaf
• Cooking oil-1 tbsp
• Chopped coriander leaves
• Salt to taste

Method-

• Grate the cucumber and radish into a big bowl.
• Add curd, chopped green chilli, coriander leaves, red chilli powder, chat masala powder and salt to taste.
• Mix all this properly and add little water if the curd is too thick, keep it aside.
• Heat a tadka spoon, add 1 tbsp cooking oil and let it heat.
• Add mustard seeds and curry leaves in the hot oil and allow it to crackle.
• Turn off the heat and add the tadka into the Raita.
• Ready to serve with main course.

Raw Banana Kofta Curry Recipe-Kachche Kele Ka Kofta-Green Banana Kofta Curry

Preparation Time-45 minutes
Serving-5

Ingredients-

• Raw banana-3
• Potato-2
• Chopped onion-3
• Chopped green chilli-2
• Garlic cloves (peeled)-10
• Chopped Ginger-1 inh
• Gram flour (besan)-3 tbsp
• Tomato puree-1/2 cup or 50 gm approx.
• Cumin seeds-1 tsp
• Asafoetida(hing)-2 pinch
• Red chilli powder-1 tsp
• Turmeric powder-1 tsp
• Cumin powder-1 tsp
• Coriander powder-1 tsp
• Ginger garlic paste-1 tsp
• Garam masala powder-1/2 tsp
• Fresh cream-2 tbsp
• Cooking oil
• Salt to taste
• Water
• Chopped coriander leaves for garnish

For Kofta-

• Boil the raw banana and potato together along with the skin in pressure cooker for 3 whistle.
• Peel off the outer layer of banana and potato and mash it or grate it.
• Add 3 tbsp gram flour, chopped green chilli, one finely chopped onion, ginger garlic paste, 1/3 tsp turmeric powder and mix all together with boiled banana and potato.
• Mash it properly, make sure no lumps in it.
• Make equal size of small balls and fry it till it turns golden brown.
• Take out on the kitchen towel and keep it aside.

For Masala paste-

• Heat a pan, add cumin seeds, add chopped ginger, add garlic cloves and two chopped onions.
• Fry it for 3-4 minutes on medium heat till it turns light brown.
• Turn off the heat and let it cool down a little.
• Put into the blending jar and blend it into thick paste (add little water if needed).
• Masala is ready .

For Gravy/Curry-

• Turn on the flame and heat a pan.
• Add asafoetida (hing), add cumin seeds and fry it for 30 seconds.
• Add red chilli powder and turmeric powder into the oil for nice red colour of curry.
• Add blended masala paste into the pan and fry it for 3-4 minutes on medium heat.
• Add cumin powder and coriander powder and fry it for another minute.
• Add tomato puree and mix it into the fried masala paste, cook it for 2-3 minutes.
• Add a glass of water and let it boil.
• Add salt to taste, garam masala powder and simmer the heat.
• Add 2 tbsp fresh cream and stir it properly.
• Turn off the heat and put all the fried kofta into the curry.
• Garnish with fresh chopped coriander leaves and fresh cream.
• Ready to serve with Chapati, roti, pulav, naan, kulcha or plain rice.

Rice Kheer-Indian Rice Pudding-Bengali Payesh Recipe

Ingredients

• Milk-1.5 ltr
• Small grain rice-150 gms
• Sugar-150 gms
• Cardamom-4
• Cashew nuts-8 to 10 pcs
• Almond(chopped)-4
• Pistachio- 5
• Saffron-2 pinch

Method

• Crush the cashew nuts and cardamom separately and keep it aside.
• Turn on the heat and put the milk pan over it, let the milk boil.
• Boil the milk on low heat till the milk reduce to half of the original quantity.
• Add washed rice and mix it properly, cook it on low heat for 10-12 minutes, keep stirring in between. 
• Add sugar and mix it properly, add crushed cardamom into the milk and stir.
• Add crushed cashew and chopped almonds into the milk and cook it for 2-3 minutes.
• Increase the heat and boil it for 2 minutes, keep stirring continuously.
• Turn off the heat, add saffron and leave the kheer for 20 minutes.
• Garnish with chopped pista and saffron.
• Ready to serve.

Serving tip:Either serve it hot or refrigerate it for 2-3 hrs and serve cold.

Corn Stuffed Green Chilli Pakora/ Fritters, Corn Stuffed Mirchi Bhajji Recipe

INGREDIENTS

• Jumbo Green chilli(Bharwan mirch)-4
• Corn (frozen)-100 gm
• Gram flour-2 tbsp
• Chopped onion-1
• Ginger garlic paste-1 tsp
• Corn flour-1 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder (optional)-1/3 tsp
• Chat masala powder-1/2 tsp
• Schezwan chutney or sauce -1 tsp
• Salt to taste
• Water
• Cooking oil for fry.

METHOD

• Slit the green chillies lengthwise and remove all the seeds from inside.
• In a bowl, add corn, chopped onions, chat masala powder, turmeric powder, red chilli powder and schezwan chutney and Mix it well.
• Stuff the chillies with prepared  masala corn and keep it aside.
• Take a bowl and:Add gram flour, corn flour, turmeric powder, ginger garlic paste, salt and mix it.
•  Add little water and make a thick batter paste to coat the stuffed chilli.
• Turn on the heat and put a pan over it, let the pan heat.
• Add sufficient oil into pan and let the oil heat.
• Put the besan coated stuffed chilli in the oil one by one and fry it on medium heat.
• Flip it to cook other side, fry the pakora till it turns light brown.
• Take it out on kitchen towel to extract extra oil from the pakoras.
• Serve hot with ketchup or green chutney.

Matar Ki Kachori Recipe, Bengali Koraishutir Kochuri, Green Peas stuffed kachori, Vatana Ni Kachori

Ingredients-

For the dough-

• All purpose flour/Wheat flour-500 gm
• Cooking oil-3 tbsp
• Salt-1 and 1/2 tsp
• Warm water

For filling-

• Fresh/Frozen green peas-250 gm
• Chopped green chilli-4
• Peeled garlic cloves-12 to 15
• Cumin Seeds-1/2 tsp
• Salt to taste
• Cooking oil-3 tbsp

METHOD

Dough-

• Add salt and cooking oil in the maida and mix it well.
• Add lukewarm water in the flour and kneed to make dough (slightly stiff than the dough for making roti).
• Divide the dough into equal parts.

Filling-

• Heat oil in a pan and add cumin seeds, chopped green chilli and peeled garlic cloves.
• Fry it for 2-3 minutes on low heat, add green peas and mix it.
• Add salt to taste into the peas fry it for 5-7 minutes until the peas turns little soft.
• Turn off the heat and let the fried peas cool down little bit.
• Put all the fried peas into the blending jar and blend it into thick paste (do not add water).
• Peas paste is ready to stuff.

Kachori preparation-

• Take one part of the dough and make into a ball.
• Now hold it between your fingers and press with your thumbs to make it like a small bowl (katori).
• Fill it with one tbsp of prepared peas paste and gently press it inside with thumbs.
• Bring the edges together to seal it and make a round ball.
• Seal it properly so that the filing does not come out.
• Apply little dry flour on it and roll it like kachori shape with rolling pin.
• Use the same process to make kachori of remaining balls.
• These kachories are now ready to fry.
• Turn on the Flame, heat oil in a deep thick pan.
• Check the temperature of oil by dropping a tiny dough ball into it.
• Now put one stuffed Kachori in the hot oil and fry it on low heat.
• Flip it after 3-4 minutes to cook other sides.
• Fry it till Kachori started to  turn light golden brown from both sides (meanwhile flip it both sides).
• Take out on kitchen towel to absorb extra oil.
• Repeat the same process for rest of the kachori.
• Serve hot with aloo sabzi or green chutney.