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Wednesday, December 16, 2009

Moughlai Parantha



Serves: 4, Preparation time: 20 minutes


Ingredients:
3 eggs
1 large onion (finely chopped)
1 large tomato (finely chopped)
250 gms white flour
1 tbsp fresh coriander leaves (finely chopped)
2-3 green chillies (finely chopped)
2 tbsp refined oil
1 tsp black pepper powder
salt to taste


Method:
Sieve and knead the flour into a soft dough. To knead the flour add 1 tbsp of refined oil, 1 small tsp salt and sufficient water. In a separate bowl beat the eggs add salt and pepper to taste.
In a bowl put chopped onion, tomato, green chillies, coriander leaves and mix well with salt and pepper powder.  Divide the dough into equal portions. Roll out 1 dumpling into round and thin chapati. Place the chapati on a heated non stick pan. Immediately spread 1 tbsp of beaten egg evenly on the roti. Spread the above mixture of chopped onion and tomato over the beaten egg.
Now, carefully fold the roti into a triangle . Shallow fry the paratha untill crispy golden. Follow the same procedure with the rest of the dumplings. 


User comments & tips :
For those who wish to stuff it with keema also can refer to the post " Keema chop" for preparing the keema. 
read more.. "Moughlai Parantha"

Monday, October 12, 2009

Chana Gravy


Serves: 4, Preparation Time: Overnight soaking + 1 hour cooking


Ingredients: 
1 1/2 cup black chickpeas (kaala chana)
Pinch of baking soda
2 onions (finely chopped)
1 tomato (grind to paste)
1 tsp ginger paste
1 tsp garlic paste
3-4 green chillies slit
1 bay leaf
1 tsp black cumin (shahi jeera)
2 big cardamom (bari elaichi)
1/2 inch cinnamon (dalchini)
1 tsp cumin powder (jeera)
1 tsp coriander powder (dhaniya)
2 tbsp oil
3 cups of water
salt to taste
coriander, tomato and onion rings for garnishing


Method: 
Wash the dry chickpeas well and soak in a big bowl with sufficient amount of water.Take a large bowl as the chana swells up to 3 times of their original size by morning so size of the bowl should be appropriate.
Next morning transfer the chana (alongwith the water it was soaked in) into the pressure cooker with a pinch of soda. Pressure cooker helps the gravy to thicken and makes the chickpeas tender quickly. The amount of water should be double of chana if not least. After 3-4 whistle on sim flame leave it for another 5 minutes and after that remove the cooker from the flame, let it cool down and keep aside. Now heat 2 tbsp oil  in a deep kadhai or deep bottom pan. Add bay leaf, black cardamoms, shahi jeera and dalchini. Let it fry for half second then add finely chopped onions. Stir well till the colour of onion turns pink now add green chillies, ginger, garlic paste. Fry for a minute , then add tomato paste. Saute till it leaves oil in the kadhai now add cumin and coriander podwer . Add the cooked chana, keep the flame on medium high and let it simmer  for another 15 minutes. Check the salt of the gravy. Now it's ready to be served with Jeera Rice or phulkas. Garnish with green chilli, coriander leaves, onion and tomato rings.


User comments & Tips:
It's recommended to eat chickpeas in lunch time as these are a bit heavy on tummy . So have it in your breakfast or lunch time so that it gets digested by the time you go to sleep.

read more.. "Chana Gravy"

Tuesday, September 22, 2009

Chicken Pakora


Serves: 8, Preparation time: Marination time + 15 minutes


Ingredients:
For Marination-
1 kg boneless chicken cut into small pieces
2 onion ground to paste
1 1/2 inch ginger ground to paste
1/2 cup hung curd
6-7 green chillies ground to paste
2 tsp black pepper powder
2 tsp green chilly sauce
2 tsp soya sauce
2 tsp vinegar
2 tbsp corn flour
1/2 cup gram flour (besan) or white flour (maida)
3 tbsp refined oil
salt to taste
a pinch of orange color
Garnishing-
1 lemon
1 tsp chat masala powder


Method:
Wash the chicken in running water properly. Drain water and place the chicken in a big bowl. Add all the ingredients mentioned above for the marination and mix thoroughly, cover with a lid. Keep the chicken in refrigerator for 4-5 hours. Once the chicken is marinated, heat oil in a deep frying pan, keeping the flame on medium fry chicken pieces till its color changes to golden brown. Do not fry too many pieces together, fry them in batches. Place the fried chicken on tissue so that it soaks the excess oil. Sprinkle chat masala and lemon juice as per taste. Serve the chicken pakoras with mint or dhaniya chutney.



read more.. "Chicken Pakora"

Wednesday, September 16, 2009

Bengali Style Keema Chop




Serves: 6, Preparation time: 40 minutes


Ingredients: 
For Keema mixture -
200 gm Mutton keema
2 medium sized onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
3 finely chopped green chillies
1 tsp garam masala
1 tsp turmeric (haldi)
salt to taste


For Potato mixture -
3-4 potatoes (boiled)
1 tsp ginger
1 tsp garlic
2 green chillies
1 bay leaf
1 tsp coriander powder
1 tsp roasted cumin powder
1 tbsp chopped coriander leaves
salt to taste
Besides 4 tbsp oil for deep frying.


Method:
Wash keema thoroughly and drain the water. Mix turmeric powder, salt and marinate for half an hour. Keep it aside. Peel off the potatoes, mash them and add all the above ingredients mentioned for the potato mixture. Put 2 tbsp oil in a pressure cooker and heat it. Add in bay leaf, chopped onions, ginger and garlic paste. Saute it till the onion turns brown. Add marinated keema in it. Fry on medium low heat for about 6-7 minutes. Pour 1 cup water and close the lid of the pressure cooker. Cook till 3 whistles and  remove it from the burner. Now open the lid to check if the meat has dried up. In case there is any gravy, heat it till it dries up.


Make small dumplings of the potato mixture. Flatten it a little and stuff 2 tsp keema dough in it, and close the potato mixture evenly. Smoothen out chops with wet oily hands. Heat oil in a frying pan and deep fry the chops untill rich brown colour. Continue this with the rest of the mixture till all dumplings are completed. Serve with pudina chutney.

read more.. "Bengali Style Keema Chop"

Aloo ka parantha


Serves: 4, Preparation time: 40 minutes


Ingredients:
6 potatoes (large) boiled
1 large onion finely chopped
1 green chilly finely chopped
1 inch ginger finely chopped or grated
6 tsp coriander leaves finely chopped
1 tsp aamchur
1 tsp red chilly powder
1 tsp coriander powder (dhaniya)
1 tsp cumin powder (jeera)
4 cups whole wheat flour (atta)
Refined oil
Butter
Salt as per taste


Method:
For the cover make dough out of whole wheat flour (atta) just as we do for making parantha or roti. For softness add 2 tsp refined oil and fresh malai (picked from refrigerated milk). Mash the potatoes and mix all the ingredients (except oil and butter). Take a small lemon sized dough and roll it into a small circle, add 2 tsp of mashed potato, cover all the sides and roll to give it a circular shape.Heat a flat pan, keep the flame on high and put the parantha and let it get dry form both the sides, once dry add 1 tsp each on both the sides. Turn around the parantha upside down so that it is cooked well. When it is golden brown in color, take it out. Add a piece of butter on top and serve hot with curd and salad.



read more.. "Aloo ka parantha"

Thursday, September 10, 2009

Tangy Green Peas



Serves: 4, Preparation time: 20 minutes


Ingredients:
2 cups green peas
1 big potato (cut into small cubes)
1 tsp cumin seeds (jeera)
1 tsp cumin roasted and powdered
1/2 tsp turmeric powder (haldi)
2 green chillies finely chopped
1 tsp sugar
1/2 tsp asafetida (hing)
2 lemon juice
1 tbsp grated coconut
1 cup water
1 tbsp fresh chopped coriander leaves
salt to taste


Method:
Heat oil in a kadhai or non stick pan on medium flame. Add cumin seeds and let it sputter, now add asafetida, green chillies and turmeric powder. After it leaves a nice aroma add potato cubes, green peas and salt. Cover the lid for few minutes, now add sugar and water. Stir well and cover the lid. Let it fry for 15 minutes on low flame till the vegetables are tender. Switch off the burner and add grated coconut, lemon juice and fresh coriander. This dish can be serve with chapattis.




read more.. "Tangy Green Peas"

Wednesday, September 9, 2009

Shahi Gobhi & Matar ki Kari



Serves: 6, Preparation time: 30 minutes


Ingredients: 
Half cauliflower divided into small florets
1 tea cup green peas (boiled)
2 bay leaves (tej patta)
2 tomatoes
1 tsp turmeric powder (haldi)
2 tsp fresh curd
2 tbsp chopped cashewnuts (kaaju) 
1/2 tsp sugar
2 tbsp refind oil
2 cups water
1 tbsp ghee
salt to taste


Grind to paste*:
1 onion chopped
2 tbsp grated coconut
6 garlic cloves
2 tsp coriander seeds (whole dhaniya)
1 tsp cumin seeds (whole jeera)
1/2 inch ginger piece 
2 tsp poppy seeds (khas khas)
6 red chillies


Method: 
First we need to make a puree of tomato. So boil the tomatoes in hot water for 10 minutes on low flame. Drain the water and let it cool down. Peel off the outer skin and blend into puree. In a heavy kadhai heat oil add cauliflower florets, haldi and pinch of salt. Gently fry for 7-8 minutes. Remove and keep aside. In the remaining oil, add the bay leaves and paste* (above mentioned) and fry for 5-6 minutes. When it leaves oil add tomato puree and curd. Stir frequently, now add cauliflower, green peas, cashewnuts, sugar, 2 cups water and salt. Cook for 5-7 minutes untill the vegetables are soft. Serve hot with phulkas.


 
read more.. "Shahi Gobhi & Matar ki Kari"

Monday, August 31, 2009

Ghosht Shahjehani

Serves: 4, Preparation time: 45 minutes (Excludes Marination time)

Ingredients:
For Marination -

1 kg mutton (with bones)
1 large onion ( paste)
2 finely chopped green chillies
1 small cup curd
2 tsp raw papaya milk (optional: this makes the mutton very tender)
1/2" inch of ginger (paste)
1tsp of garlic paste
1 lemon juice
1 tsp red chilly powder
salt to taste
3 tsp mustard oil

For gravy -
3 big onions finely chopped
3-4 green chillies
2 medium potatoes
1/2 tsp ginger paste
8-9 garlic cloves (finely chopped)
1 big tomato (chopped or make a paste)
3 tbsp mustard oil

For garam masala*- [2 big cardamom (bari elayichi), 4 small cardamom (choti elayichi), 1inch (dalchini), 6 black peppers (kali mirch), 1 mace (javetri), 2 whole red chillies].
Roast all these on a stove for 1 minute and grind them to a fine powder

3 bay leaves (tej patta)
1 tsp coriander powder
2 tsp haldi powder
1 tsp cumin powder
2 tsp red chilli powder
coriander leaves for garnishing
1 tsp sugar
4 glasses of water
salt to taste

Mutton marination:
The mutton pieces should be curry cut style some pieces from rib and leg bones. After washing meat properly mix all the above marination ingredients well and keep aside for atleast 6-7 hours in refrigerator.

Method:

Heat 3 tbsp mustard oil in a pressure cooker, peel potatoes, cut into halves, add little salt and haldi and fry till it is light brown, keep aside. Now add 1 tsp sugar (for nice color) and once the sugar dissolves completely add bay leaves, chopped garlic, onion, add a pinch of salt and fry till the onion is translucent and pink. Add in marinated mutton, fried potatoes, mix well lower the flame and let the mutton cook. Keep stirring in between. When the mutton looks roasted and it leaves oil add the garam masala powder* mentioned above in the ingredients for gravy and mix well so that the mutton soak up the spices. Add coriander powder, cumin powder, haldi, red chilly powder, green chillies and fry for 5 minutes. Now add tomato (chopped or paste) and let it cook on low heat for about 10 minutes. Now add ginger paste and stir fry for 5 minutes. Do stir continuously as the mutton tends to stick to the to the bottom of the pressure cooker. Add salt as per taste, add water and close the lid. Let the first whistle come on high flame, then on low flame let it cook till 4 additional whistles. Garnish with coriander leaves and salad. Serve with plain rice.

 
read more.. "Ghosht Shahjehani"

Aloo Capsicum

Serves: 2, Preparation time: 40 minutes

Ingredients:
2 large capsicum cut into small pieces
1 potato sliced into small pieces
1 large onion cut into long stripes
1 small tomato finely chopped
1 tsp cumin seeds (jeera)
1 tsp cumin powder (jeera)
1 tsp coriander powder (dhaniya)
half tsp red chilly powder
4 garlic finely chopped
1 whole red chilly crushed
half tsp sugar
pinch of turmeric powder (haldi)
1 tsp salt
2 tbsp refined oil

Method:
Heat oil in a pan, add cumin seeds. As the seeds splutter add garlic, crushed red chilly and fry for 2 minutes. Now add onion and stir to fry for 4 minutes. Add tomato and a pinch of haldi, mix well for 3-4 minutes, now add potato, pinch of salt, jeera powder, coriander powder, red chilly powder and cover to cook untill the potato is tender. Now add capsicum, salt as per taste and cover to cook for 15 minutes untill the capsicum is tender.


read more.. "Aloo Capsicum"

Sunday, August 30, 2009

Dilbahar Gobhi


Serves: 4, Preparation time: 40 minutes

Ingredients:
1 medium sized couliflower
2 medium sized potatoes (cut into small pieces)
1 tsp cumin seeds (jeera)
1 tsp cumin powder
2 tsp coriander powder (dhaniya)
1 tsp red chilly powder
1 tsp turmeric powder (haldi)
3 tsp ghee
2 tbsp refined oil
1 green chilly
1 inch ginger finely chopped
3 tsp curd
1 small tomato (grind of paste)
1
whole red chilly
1 bay leaf
2 tsp sugar
2 cups water

Method:
Separate the florets form cauliflower. Wash and drain. Cut potatoes into chunks. Heat oil in a pan, add potatoes, little salt and haldi powder, cover to cook. When the potatoes are half done add in the florets, pinch of salt and haldi powder, cover to cook on medium flame untill the florets are roasted. Meanwhile take a small bowl take 1 tsp water and add cumin powder, coriander powder, red chilly powder, haldi and keep aside. Take out the fried florets and potatoes and in the remaining oil add bay leaf, whole red chilly, jeera. As the jeera splutters, add ginger and let it fry for 2-3 minutes. Now add the content of the small bowl containing jeera, coriander, red chilly powder, haldi and stir to fry for 7-8 minutes untill it leaves oil. Now add ghee, tomato paste, curd, sugar and stir to fry for 3-4 minutes. Now add the fried potatoes and florets, mix well. Add salt as per taste. Now add water and cover to cook untill the florets are soft and the gravy leaves oil. Garnish with coriander leaves and serve hot with rice.

 

read more.. "Dilbahar Gobhi"

Kolkata Style Singara | সিঙাড়া | Bengali Aloo Phulkopir Singara



How To Make Kolkata Style Singara:

An Evening with friends, with cups of tea and dozens of samosas. Close to a blissful time with laughter, arguments and family adda( get together). So as I have mentioned the snack called samosa, which is Bengali version called singara which essentially has a filling of cauliflower and potatoes. You just wait till you break a small part of the singara, watch the steam from the filling come out and dig in with your teeth ensuring that the snack does not get cold. I remember during winter weekends we used to find that my mom used to prepare singaras for guests and I with my sister used to hatch and execute plans how to grab some pieces without her knowing. Sigh.. those were the times
You can also check out Non-Veg Samosa - Chicken Samosa, the inside stuffing is Keema. 

Serves: 4, Preparation time: 40 minutes

Ingredients:
For outer cover
-
1.5 cup wheat flour (maida)
water to knead dough
1/2 tsp ajwain
1 tbsp oil
little salt


For filling-
1 big potato (peeled and chopped into pieces)
1/2 cup green peas
1/2 cauliflower (small florets)
1 tsp grated ginger
8-10 peanuts cut into half
1 tbsp coconut peeled and chopped (optional)
1 tsp sugar
1 tsp ground roated cumin (jeera)
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
3 green chillies (finely chopped)
1/2 tbsp coriander leaves (finely chopped)
1/2 tsp raisins (kishmish)
1 tbsp kashew nuts(kaaju)
1 small tsp of asafeotida (hing)
salt to taste
4 tbsp oil for frying

Method:
Sift maida and salt together. Add oil, ajwain and water, knead a soft dough. Now cover it with a moist cotton cloth and keep it aside for minimum half an hour. In a pan heat oil for filling and fry the potatoes till they turn golden brown. Keep it aside. Now fry the peanuts and coconuts till they are done. Remove from oil and place it on a tissue so that it soaks all the oil. In the same pan add cumin seeds, green chilies, asafeotida. When cumin seeds starts to splutter add cauliflower, peas grated ginger and fry for few minutes on medium flame. Add raisins, cashew nuts, fried potatoes, peanuts and coconut, now cover the lid for few seconds till the vegetables are done. Now if the mixture has any excess water, then fry till excess moisture is absorbed. The mixture should be dry. If required little water can be added. Finally add chopped coriander, ground roasted cumin, garam masala. Stir well for a minute now turn off the burner and let it cool down. Take the dough (pastry) and make 8 lime sized small balls and roll out into a round shape. Divide this round into two equal pieces with the help of knife. Now in the half moon size shape brush the edges with little water and now make a cone shape with your fingers and by putting pressure press the edges. Now in the cone put 2-3 spoons of filling and the two upper edges to seal the top. In a round kadhai heat oil on medium flame and deep fry these samosas till they are crisp and brown. Take out the samosas batch by batch on a paper towel. Serve the piping hot samosas with chutney or tomato sauce.

 


read more.. "Kolkata Style Singara | সিঙাড়া | Bengali Aloo Phulkopir Singara"

Friday, August 28, 2009

Palak Paneer




Serves: 4, Preparation time: 25 minutes

Ingredients:
2 bunches of spinach (palak) washed
200 gms paneer (cut into cubes)
2 onions grind to paste
2 tomatoes grind to paste
2 green chillies
2 tsp ginger-garlic paste
1 tsp red chilli powder

1 tsp turmeric powder
(haldi)
1 tsp coriander powder

1 tsp garam masala powder
2 tbsp refined oil
1 tsp chat masala

salt to taste


Method:
Assort the spinach and remove the stem so that only leafy portion remains. In a pressure cooker add half cup water, salt and green chillies. After one whistle turn off the burner and let it cool down. Now keep aside the water from boiled palak (may need it later to add in the gravy). Blend it in a grinder to make a smooth paste.
Sprinkle some salt and haldi in paneer cubes and deep fry it in a pan for a minute. In the remaining oil put onion paste and let it fry for a while till it leaves oil. Add ginger garlic paste and stir fry. Now add turmeric, coriander, red chilli powder and mix it well. Pour tomato paste in the pan and stir it frequently. After it leaves oil add spinach paste, paneer cubes, garam masala and salt to your taste. Stir well and cook it for a minute. If you need to dilute the gravy then add the boiled palak water (which you had kept aside earlier).Garnish well with flakes of butter and chat masala.

User comments & Tips:
To make the paneer soft after frying you can dip the paneer cubes in boiling water(by doing this paneer remains soft).

read more.. "Palak Paneer"

Magg!c Magg!

Serves: 4, Preparation time: 20 minutes

Ingredients:
2 Maggi noddles and 2 packet of maggi masala
1 large onion finely chopped in long stripes
1 medium capsicum cut into long stripes
1 medium tomato finely chopped
6-7 garlic flakes finely chopped
1 green chilly finely chopped
1.5 tbsp refined oil
half tsp red chilly powder
pinch of salt
black pepper as per taste

4 cups water

Method:
Heat oil in a pan, add garlic, green chillies, onion, capsicum and tomato. Stir to fry for 3-4 minutes, add red chilly powder, black pepper, salt and 1 tsp of maggi masala. Fry for another 3 minutes (check that the capsicum should be tender), now take out the contents and keep aside. In remaining oil add maggi (do break the maggi noodels into small cubes) and fry for 2 minutes. Now add the maggi masala and mix well. Add 4 cups water, once it starts boiling cover the lid and let it cook for 10 minutes. Now add the onion capsicum mixture, mix well and serve hot.

User comments & Tips: To make it more nutritious peas and nutrinuggets can be added.
read more.. "Magg!c Magg!"

Tomato Chutney



                                                                            
Serves: 8, Preparation time: 30 minutes

Ingredients:
500 gms red tomatoes (ripe)
2 tbsp sugar
1 small tsp grated ginger
1 small tsp mustard seeds
2 whole red chilly
8-10 aam papad (cut into small pieces)
1 tbsp dates (khajur) deseeded and diced
1 tbsp mustard oil
half tsp turmeric powder (haldi)
1 tsp chat masala powder
a few raisins (kishmish)
1 tsp of cumin seeds (jeera), sauf and green cardamom (choti elaichi)- all roasted and then powdered toghether
a pinch of salt


Method:
Roast the mustard seeds and whole red chillies in a heated wok.When the mustard seeds splutter add oil and gradually add grated ginger, pinch of salt, haldi and chopped tomatoes. Saute the mixture for a minute and cover with a lid and let it simmer on low flame for 5-6 minutes untill the mixture turns tender and mushy. Now add sugar, diced dates and aam papad. Add a few raisins along with chat masala, stir it once in a while untill the desired consistency. Adjust the sweetness/tangy taste as per your liking. Garnish well with a sprinkling of roasted jeera,sauf and illaichi.


                                            

read more.. "Tomato Chutney"

Pulav


Serves: 4, Preparation time: 45 minutes

Ingredients:
3 cup rice (washed and soaken in water for 30 minutes prior to cooking)
2 cups nutrinuggets
1 large onion finely chopped into long stripes
1 lagre tomato finely chopped
8 big garlic flakes finely chopped
2 green chillies finely chopped
2 tsp cumin seeds (jeera)
1.5 tsp cumin powder (jeera)
2 tsp coriander powder (dhaniya)
1 tsp turneric powder (haldi)
1 cup peas
1 tsp red chilly powder
2 bay leaves
1 whole black pepper
1 small piece of cinnamon stick (dalchini)
1 Black cardamom (badi elaichi)
1 clove (long)
4 tbsp refined oil
7.5 cups water (the cup should be the same as the one used for rice)
Salt as per taste
coriander leaves


Method:
Take a pressure cooker and let the nutrinuggets cook on high flame untill first whistle. Immediately cool down the pressure cooker by placing it under running water and soak the nutrinuggets in cold water. Drain out all the water content from the nutrinuggets and fry those in a pan untill golden brown and soft, keep aside. Heat oil in a non stick pan, add bay leaves, semicrushed whole spices (black pepper, dalchini, badi elaichi and clove), jeera. Now add chopped garlic, green chillies and stir to fry. Add onion and fry till it is pink in color. Add tomato, red chilly powder, haldi, jerra powder, coriander powder
, mix well. Now put the fried nutrinuggets and stir to fry for 5-6 minutes. Now add rice (water drained out) and add salt, stir to fry for 10 minutes on high flame. Now add water, give it boils and cover the lid of the pan. Let the rice cook for 20-25 minutes on low flam. Garnish with coriander leaves and serve hot.!!!
 
read more.. "Pulav"

Tuesday, August 25, 2009

Murg Laajawab

Serves: 4, Preparation: 45 minutes (excluding marination time)

Ingredients:
For Marination:
1 kg chicken
1 medium onion cut into thin slices
2 green chillies finely chopped
4 tsp fresh curd
1 tsp red chilly powder
2 tsp turmeric powder (haldi)
2 tsp ginger garlic paste
1 tsp lemon juice
2 tsp coriander leaves
2 tsp salt
4 tsp mustard oil
Mix all the ingredients in chicken and keep aside in refrigerator for 6-7 hours.

For Gravy:
4 medium onions finely chopped
2 large potatoes cut into halves

4 tsp Everest chicken masala gravy
8 garlic flakes
1 inch ginger finely chopped
1 green chilly finely chopped

1 black cardamom (badi elaichi)
2 green cardamom (choti elaichi)
1 cinamom stick (dalchini)
2 cloves (long)

4 black pepper
2 bay leaves (tej patta)
1 tsp sugar
5 tbsp mustard oil
Salt as per taste
Coriander leaves
6 cups water (tea cup)
1 tsp turmeric powder
1 tsp red chilly powder

Method:
Heat mustard oil in a pressure cooker till till you see fumes. Fry the potatoes (add a pinch of salt and haldi), cover the cooker, let it fry untill it is golden yellow in color and keep aside. Add sugar untill it dissolves (it gives a nice color to gravy, but do not let it burnt), tej patta, 1 green chilly (slit into two parts), chopped garlic flakes and fry for 1 minute. Now add onion with a pinch of salt and cook untill it is pink. Now pour in the marinated chicken and mix well. Stir to fry and place a lid on the cooker and let the chicken fry under steam. Do keep stirring once a while lest it would get burnt. Cook on medium flame till all water is evaporated. Now mix the Everest chicken masala powder in 5 tsp water and pour into the cooker and stir to fry 10 minutes. Add tomato, ginger, red chilly powder and simmer in low heat for 5 minutes untill it leaves oil. Now add six cups water and salt as per taste. Close the lid of the pressure cooker, keep the flame on high untill the first whistle. Keep the flame on low untill the second whistle. Let the cooker take it's own time to cool down and then open the lid. Garnish with chopped coriander leaves and green chillies. Serve hot with plain rice/jeera rice.

 

read more.. "Murg Laajawab"

Matar Gobhi


Serves: 4, Preparation time: 40 minutes

Ingredients:
Half Cabbage (Large) finely chopped
1 cup green peas
1 potato cut into small pieces
1 big tomato finely chopped
1 inch ginger finely chopper
1 tsp cumin seed powder (jeera)
1.5 tsp cumin seed powder (dhaniya)
1 bay leaf
1 cinnamon (dalchini- small piece)
1 green cardamom (choti elaichi)
1 tsp sugar
1 tsp cumin seeds
1 tsp turmeric powder (haldi)
1 tsp red chilly powder
1 red chilly (whole)
Salt as per taste
1 tsp ghee
4 tbsp refined oil
1 green chilly finely chopped

Method:
Heat oil in a pan, fry potatoes and keep aside. Now add jeera, tej patta, whole red chilly, ginger, haldi and then add chopped cabbage. Stir to fry on high flame for 5 minutes. Now add tomato, potato, green chilly, jeera powder, dhaniya powder, red chilly powder,
salt. Mix well, add sugar and close the lid. Frequently stir to fry and cook untill the cabbage is tender. Add ghee and serve hot.

read more.. "Matar Gobhi"

Sabz Paneer


Serves: 4, Preparation time: 30 min

Ingredients:-
300 gms paneer
Half cup green peas
1 potato cut into small pieces
1 big tomato (grind to paste)
1 tsp cumin seed powder (jeera powder)
1 tsp coriander powder (dhaniya powder)
Half tsp garam masala powder
1 tsp turmeric powder (haldi)
Half tsp red chilly powder
1tsp cumin seeds (
jeera)
1 bay leave (tej patta)
1 red chilly (
whole)
1 small cinnamon whole (dalchini)
1 small cardamom whole (choti elaichi)
1 black pepper (whole)
1 inch ginger (crushed)
1 green chilly slit into two parts
4 tbsp refined oil
2 cup water
salt as per taste

Method:
Sprinkle salt and haldi on paneer cubes and mix well. Heat oil in a non stick pan, fry paneer for one minute (on high flame) in batches and keep aside. Now fry potatoes till they are tender and light brown.While the potatoes are being fried, take a small bowl and add to it 1 tbsp water, jeera powder, dhaniya powder, haldi, red chilly powder and garam masala powder and mix well. Keep aside the potatoes and in the remaining oil add
dalchini,
choti elaichi, black pepper
, patta, red chilly, jeera and ginger. Add the content in the small bowl and stir to fry untill it leaves oil. Now add tomato paste and let it fry untill it leaves oil. Add peas, fried potatoes and panner cubes in the gravy, stir fry for 3 minutes and add 2 cup water. Add salt as per taste, cover the pan with a lid and cook for 10 minutes. Garnish with coriander leaves and green chilly and serve hot with fried rice and chappatis.
 

read more.. "Sabz Paneer"

Monday, August 24, 2009

Murg Kali Mirch


Serves: 2, Preparation time: Marination time- 3-5 hours. Cooking time- 1 hour.

Ingredients:
Fresh Chicken 0.5 Kg
500 gm fresh curd
4 tsp black pepper
1 tsp red chilly powder
1 tsp jeera powder
1 tsp coriander powder
3 large onion (to be used as a whole so please do not chop them off)
4 green chillies
(to be used as a whole so please do not chop them off)
13 cashew nuts (kaaju)
4 tbsp vinegar
3 cup water

6 tbsp refined oil
Grinder
coriander leaves
salt
as per taste

Method:
Marinate of chicken- Take a saucepan, add curd, mix 3 tsp black pepper, 2 tsp salt, mix well and then add the chicken pieces so that the pieces are well dipped in the curd mixture. Now put it in the fridge for 3-5 hours in the fridge.

Chicken preparation-
Heat 4 tbsp refined oil in a non stick pan, add 1 tsp of jeera powder and 1 tsp of coriander powder. Stir fry and then add the marinated chicken. Mix the chicken well. Now cover the pan with a lid. Take a small saucepan and add 1 cup water, 4 tbsp vinegar, whole onion, cashew nuts and green chillies, and let it boil untill the onion turns transparent and tender. After that, use a grinder to make a thick paste of the boiled onion, cashew nuts and green chillies, do add some left over water-vinegar to make the paste. Keep the paste aside. Meanwhile do keep a check on the chicken by stirring it frequently untill it leaves oil and the chicken is almost roasted. Take out the chicken and the residue of masala in a separate plate. Now heat 2 tbsp in the pan, pour the onion, green chilly, cashew nut paste and stir fry. Add 1 tsp red chilly powder and a pinch of salt and cover the pan with a lid (approx for 15 minutes), stir the paste frequently untill it leaves oil. After that add the already fried chicken, mix well and add 2 cup water. Once it starts boiling taste the gravy and add salt as per taste (for spice add black pepper/red chilly powder). Now cover the pan with a lid and cook untill the chicken is tender. Water can be added if the gravy is dense. Garnish with coriander leaves and serve hot with salad, chappatis and rice (fried rice/jeera rice).

Tip: For chicken to be tender 5-7 hours of marination time is recommended.

 
read more.. "Murg Kali Mirch"

Scrambled Egg with a Twist


Serves: 2, Preparation time: 15 minutes

Ingredients:
2 eggs
10 tsp refined oil
1 capsicum cut into small square pieces
1 onion cut into small square pieces
1 small tomato finely chopped
1 green finely chopped
Coriander leaves
salt, black pepper and red chilly powder as per taste


Method:
Heat oil in a non stick pan, add capsicum and onion followed by green chillies and stir fry. Cover the pan with a lid and let it cook on low flame for 7-8 minutes. Now add tomato followed by eggs and mix well. Add
salt, black pepper and red chilly powder as per taste. Let it cook untill it turns golden yellow . Garnish it with coriander leaves and serve hot with bread toast.


read more.. "Scrambled Egg with a Twist"

Sunday, August 23, 2009

Bread Keema in Egg


Serves: 2, Preparation time: 10 minutes.

Ingredients:
2 eggs (one for each person)
4 slice of bread cut into small square pieces (2 slice of bread for one person each)
4 tsp refined oil
1 medium onion cut into thin stripes
1 medium tomato finely cut
1 green chilly finely chopped
Coriander leaves
A pinch of turmuric powder
(haldi) and red chilly powder
Salt, and black pepper as per taste


Method:
Cut 2 bread slice in
small square pieces. Beat an egg and add onion, tomato, coriander leaves, green chillies, pinch of haldi, salt, black pepper and red chilly powder, mix well. Heat 2 tsp oil in a non stick pan. On medium flame spread the egg mixture on the pan evenly in a circular shape, just after that place the bread pieces on top of the egg mixture. With the help of a flat spatula press the bread pieces against the egg mixture so that both the egg and bread stick together. Now turn it untill both sides are light brown in color and the bread is crispy. Serve hot with sauce.


read more.. "Bread Keema in Egg"