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LEMONY VEGETABLE CHANA DAAL PULAO

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INGREDIENTS: 1) 2 Cups Rice 2) 1 Cup Chana Dal 3) 3 Potatoes 4) 1 Cup Peas 5) 2 Onions 6) 1 Lemon 7) 8-10 Curry Leaves 8) 1/2 Teaspoon Mustard Seeds 9) 1/2 Teaspoon Jeera Seeds 10) 1/4 Teaspoon Asafoetida 11) 1/2 Teaspoon Turmeric 12) 1 Teaspoon Red Chilly Powder 13) 1/2 Teaspoon Jeera powder 14) 2 Green Chillies 15) 2-3 Cloves 16) 6-7 Black Peppercorns 17) 2 Green Elaichi/Cardamom 18) Salt to taste 19) Fresh Coriander Leaves for garnish 20) 2 Tablespoon oil PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Cut onion into thin slices * Wash and cut potatoes into big chunks * Cut the lemon into wedges and keep aside * In a pressure cooker add oil, crackle mustard and jeera seeds * Add in Asafoetida, cardamom, cloves, black peppercorns and sliced onions * Saute till onions turn golden * Add in curry leaves and chana daal * Cook for a minute and add turmeric, red chilly, jeera powder and green chillies * Add in rice, Lemon wedges, salt and water(Ratio 1:2) - 4 Cups of water

TORTILLA CHICKEN SUSHI

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INGREDIENTS: 1) 3-4 Tortillas/Rotis 2) 2 Chicken Breast 3) 1 Cucumber 4) 2 Tomatoes 5) 1/2 Cup Mint Chutney 6) 1/2 Cup Mayonnaise 7) 1/2 Teaspoon Red Chilly powder 8) 1/2 Teaspoon Garam Masala 9) 1 Lemon Juice 10) 1 Teaspoon Ginger Garlic paste 11) Salt to taste 12) Black pepper to taste 13) 2 Tablespoon oil 14) Cling film/Foil PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Wash chicken and cut it into tin strips * Marinate it in ginger garlic paste, garam masala, red chilly and salt * Keep it marinated for 2 hours * Cut the cucumber and tomatoes into thin long strips * Heat the tortillas and lay them on a surface * Heat little oil in a flat pan or a grill pan * Grill the chicken strips on the hot grill * Once done sprinkle lemon juice and keep aside * Apply some mint chutney to tortillas * Keep Chicken, cucumber and tomato strips on tortilla * Pour some mayonnaise, sprinkle salt and black pepper * Roll the tortilla tight and wrap it in cling film or foil * Keep i

SOUTHERN STYLE FRIED CHICKEN

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INGREDIENTS: 1) 1 Kg Chicken large cuts 2) 2 Cups Flour/Maida 3) 3 Eggs 4) 1/4 Teaspoon dried ginger powder 5) 1/2 Teaspoon Garlic powder 6) 1 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Oregano 8) 1 Teaspoon Crushed Dried basil Leaves 9) 1 Teaspoon Crushed Dried Curry Leaves 10) 1 Teaspoon Mustard seed powder 11) 1/2 Teaspoon white pepper powder 12) Black pepper to taste 13) Salt to taste 14) 3 Cups Buttermilk 15) Oil to fry 16) Chaat Masala and Lemon Wedges PREPARATION TIME: 1 hour 30 minutes HOW TO PREPARE: * Wash the chicken pieces and prick it with fork * Soak the chicken in buttermilk for an hour * Take mustard seeds and grind them into powder, add it to the flour * In a large bowl mix ginger, garlic, red chilly, salt, black pepper and white pepper powder * Add this dry powder mix to flour and mix well * Add Oregano, crushed basil and curry leaves and mix well * Divide the flour mix in two different bowls * In another bowl beat the eggs * Meanwhile heat up the o

PINDI CHANA CHAAT

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INGREDIENTS: 1) 250 gms Kale Chane/Black Gram 2) 2 Onions 3) 2 Tomatoes 4) Lemon Wedges 5) 2-3 Green Chillies 6) 1/2 Teaspoon Amla Powder 7) 1 Teaspoon Coriander powder 8) 1 1/2 Teaspoon Dry Mango Powder/Amchoor 9) 1/2 Red Chilly powder 10) 1/2 Teaspoon Black pepper powder 11) 1 Teaspoon Cumin powder 12) 2 pinch dry ginger powder 13) 2-3 Cardamom seeds 14) 1" Cinnamom Stick 15) 3-4 Cloves 16) A pinch of nutmeg 17) Salt to taste 18) Fresh coriander leaves to garnish 19) 2 Tablespoon of hot ghee 20) Fresh Ginger Julienne PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Soak the black grams in water for 8 hours * Finely Chop the onions, tomatoes and green chillies, keep aside * Add amla and salt to water and Boil the black gram in this water * Cook till black grams are soft or can be broken easily between two fingers * Drain excess water and keep aside * Dry roast cardamom, cinnamon, cloves and nutmeg * Grind the dry roasted spices and add it to the black gram * Add co

CREAMY AJWAIN CHICKEN

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INGREDIENTS: 1) 500 gms Chicken Medium cut 2) 1 Cup Curd/Yogurt 3) 2 Teaspoon Carrom /Ajwain seeds 4) 2 Teaspoon Ginger Garlic Paste 5) 6-7 Black Peppercorns 6) 3-4 Cloves 7) 1 Cup Cream/Malai 8) 2 Onions 9) 1 Tablespoon Oil 10) 2 Green Chillies 11) Black Pepper powder to taste 12) Salt to taste PREPARATION TIME: 2 hour 30 minutes HOW TO PREPARE: * Chop the onion and green chillies and keep aside * Wash and clean the chicken and keep it in a large bowl * Make cuts on the chicken flesh * Add Curd, ajwain and ginger garlic paste on chicken and massage it well on it * Add salt and black pepper powder and mix well * Keep it aside for 2 hours to get the flavours infused in chicken * In a wok, heat up oil and crackle black pepper and cloves * Add in chopped onions and saute till its brown * Add in all the chicken pieces, green chillies and left over curd masala * Cook it covered and keep mixing it till chicken is soft * Adjust the salt and black pepper if required * F

BHARWAN KARELE / STUFFED BITTER GOURD

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INGREDIENTS: 1) 250 gms Karela/Bitter Gourd 2) 3 Potatoes 3) 1 Onion Chopped 4) 1/2 Teaspoon Jeera 5) 1/2 Teaspoon Coriander Seeds 6) 1/2 Teaspoon Turmeric powder 7) 1/2 Teaspoon Jeera Powder 8) 1/2 Teaspoon Red Chilly 9) 1/2 Teaspoon Amchoor Powder/Dry Mango 10) A pinch of Asafoetida 11) Salt to Taste 12) Oil to Fry 13) Tread to tie 14) Chaat Masala to Sprinkle 15) Fresh Coriander Leaves for garnish PREPARATION TIME: 1 Hour and 30 Minutes HOW TO PREPARE: * Wash the bitter gourd with hot water and peel it * Do not throw the peel - Chop it and keep aside * Keep the peel also in salted water and drain after one hour * Make a slit and take out all seeds from inside * Sprinkle salt and turmeric on peeled bitter gourd and mix well * Keep it for one hour to remove the bitterness * After one hour wash it thoroughly, to remove excess salt * Boil the potatoes, peel and mash it * In a wok, heat up little oil and crackle jeera and coriander seeds * Add Chopped onions, bitter

BHUNA KALEGI (Mutton Liver) MASALA

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INGREDIENTS: 1) 250 gms Mutton Liver/Kalegi 2) 2 Potatoes 3) 2 Onions Finely Chopped 4) 2 Tomatoes Chopped 5) 1 Cup Curd/Yogurt 6) 2 Teaspoon Ginger Garlic Paste 7) 1 Teaspoon Turmeric 8) 1/2 Teaspoon Red Chilly Powder 9) 1/2 Teaspoon Jeera Powder 10) 1 Teaspoon Coriander Powder 11) 1 Teaspoon Garam Masala 12) 1 Tablespoon Kasoori Methi 13) 3-4 Cloves 14) 2 Green Cardamoms 15) 4-5 Black Peppercorns 16) 1 Teaspoon Jeera 17) Salt to taste 18) 3 Tablespoon of Ghee/Clarified Butter/Oil 19) Fresh Coriander Leaves 20) Ginger Julliennes for Garnish PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Kalegi should be diced in small pieces * In a wok heat oil, crackle jeera seeds, cardamoms, cloves and peppercorns * Add in finely chopped onion and ginger garlic paste, Let it brown * Add in Kalegi pieces, stir till it changes color and starts to release its juices * Let it cook for 5 minutes and then add tomatoes, Potatoes and turmeric powder * Stir and let it cook on medium heat till

SWEET AND SOUR PANEER

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INGREDIENTS: 1) 250 gms Paneer 2) 2 Onions 3) 2 Capsicum 4) 6-7 Diced Pineapple 5) Salt to taste 6) Black Pepper to taste SAUCE: 7) 1 1/2 Cups Water 8) 1 Cup Tomato Puree 9) 1/2 Cup Tomato Juice 10) 6 Teaspoon Sugar 11) 1/4 Carrot 12) 1 Red Capsicum 13) 2 Slices Pineapple 14) 1/2 Cup Pineapple Juice 15) 1 Onion Pureed 16) 1" Ginger Pureed 17) 2 Teaspoon Cornstarch 18) 2 Teaspoon Vinegar 19) Salt to taste 20) Pepper to taste 21) Red Color ( Optional) 22) 2 Tablespoon oil PREPARATION TIME: 40 minutes HOW TO PREPARE: * First we will prepare the sauce * Finely dice(very small) carrot, red capsicum and pineapple * Mix water, tomato puree, tomato juice, sugar, pineapple juice and vinegar * Add finely diced capsicum, pineapple, and carrot to the liquid mix * Heat oil in a deep pan, add onion puree and ginger puree, saute till translucent * Add red color if you want and saute further for a minute * Add in the liquid mix and let it boil for 10 minutes * Once the flavour

MUSHROOM AND SPINACH WRAPS

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INGREDIENTS: 1) 250 gms Musrooms 2) 1 Bunch Spinach leaves 3) 4-5 Tortilla Wraps 4) 3-4 Garlic CLoves 5) 1 Cucumber 6) 1 Capsicum 7) 1 Tablespoon Butter 8) Mayonnaise as required 9) Ketchup as required 10) Salt to taste 11) Black pepper to taste 12) Cheese Slices PREPARATION TIME: 45 Minutes HOW TO PREPARE: * wash and Chop the mushrooms and spinach separately * Slice the cucumbers and capsicum finely and keep separately * Heat a pan and add in butter to melt * Chop the garlic and throw it in butter to release its flavour * Add in chopped mushrooms and saute till it gets soft * Add in Chopped Spinach and cook further till leaves wilt off * Add in salt and black pepper according to your taste, mix well * In a flat pan, heat up the tortilla wraps on both sides * In a tortilla wrap, add 1 tablespoon of mushroom spinach mix * Pour mayonnaise generously and sprinkle salt and pepper if required * Add cucumber and capsicum slices and wrap the tortilla in a roll * Roll ti

PALAK PANEER / PANEER IN SPINACH CURRY

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INGREDIENTS: 1) 250 gms Paneer/Indian Cheese 2) 1 Bunch Spinach 3) 1 Large Onion 4) 2 Tomatoes 5) 1 Teaspoon Ginger Garlic paste 6) 2 Tablespoon Oil 7) 1/2 Teaspoon Jeera/Cumin Seeds 8) 1/2 Teaspoon Turmeric Powder 9) 1/2 Teaspoon Coriander Powder 10) 1/2 Teaspoon Red Chilly Powder 11) 2 Green Cardamoms 12) 2-3 Cloves 13) 1" Cinnamon Stick 14) Salt to taste 15) Fresh green coriander for garnish 16) Green Chilly to garnish 17) 1 Tablespoon of fresh cream to garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Cut the paneer cubes and keep aside * Wash spinach leaves, blanch them and make it into a puree, Keep aside * Finely chop and puree the onions and tomatoes seperately * In a pan, heat oilo and crackle jeera seeds, cloves cardamon and cinnamon * Add in pureed onions and saute till water evaporates * Add in ginger garlic paste and saute till turns brown * Add in tomato puree and cook till it starts to stick in bottom * Add turmeric, jeera, red chilly, salt, c

TINDE KI SABJI

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INGREDIENTS 1) 500 gms Tinda/Indian round gourd 2) 1 Onion 3) 1 Tomato 4) 2 Tablespoon oil 5) 1 Teaspoon Jeera/Cumin Seeds 6) 1/2 Teaspoon Turmeric 7) 1/2 Teaspoon Red Chilly powder 8) 1/2 Teaspoon Jeera Powder 9) Salt to taste 10) Fresh Green Chillies 11) Fresh Mint/Coriander Leaves for garnish PREPARATION TIME : 20 Minutes HOW TO PREPARE: * Peel the tindas like you peel the potatoes, and slice them * Slice the onions and chop the tomatoes * In a wok, heat oil and crackle jeera seeds * Add turmeric powder and sliced tindas, mix well * Cover and cook till tindas are soft * Add red chilly powder, jeera powder, salt and sliced onions * Mix well in between and further cook till the onions get soft * Add in chopped tomatoes and slit green chillies, mix well, cover * Cook till tomatoes have reduced and its done * Serve hot with fresh coriander or mint leaves as garnish

EASY SPINACH AND ONION PARATHAS

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INGREDIENTS: 1) 3 Cups Wheat Flour 2) 1 Bunch Spinach 3) 2 Onions 4) 1/2 Cup Gram flour 5) 1/2 Teaspoon Red Chilli Powder 6) 1/2 Teaspoon Jeera Powder 7) 1/2 Teaspoon Garam Masala 8) 1 Teaspoon Ajwain/Carom Seeds 9) Salt for taste 10) Black Pepper to taste 11) 1 Tablespoon Oil 12) Clarified Butter/Ghee 13) Warm water as required 14) Extra wheat flour for dusting PREPARATION TIME: 50 minutes HOW TO PREPARE: * Wash Spinach leaves and chop them finely, Keep aside to drain extra water * Finely chop onions and mix it with the chopped spinach * In a big bowl put wheat flour and gram flour, mix well * Make a well in between and add oil, salt and pepper * Add Red chilli powder, Ajwain, jeera powder and garam masala * Add in the spinach and onion mix and give it a good mix * Slowly add warm water and knead it into a dough * Apply oil on the dough and Give it half an hour rest in the fridge * Make 16-18 balls of the dough, keep them in flour for dusting * Take a ball and roll

COUSCOUS WITH KIDNEY BEANS

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INGREDIENTS: 1) 1 Cup Couscous 2) 1/2 Cup Kidney beans 3) 1 Green Chilli 4) 1/4 Cup Fresh Coriander Leaves 5) Salt to taste 6) 2 Teaspoon Olive oil 7) 1 1/2 Cup Water PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Boil the kidney beans and keep aside * Chop finely green chilli and Coriander Leaves * In a pan boil the water and add salt to it * Once water is boiled add couscous and olive oil * Immediately take it off heat and cover it with lid, keep aside * After 6 minutes open lid, add kidney beans, coriander leaves and green chilly * With a fork, mix everything up to fluff up couscous * To further enhance taste add butter or olive oil and salt * Serve hot with any protein of choice and lots of salad * Couscous can also be used as a substitute for rice, serve with any curry