The Great Indian Desi Dhaba

vanilla cake - eggless

2009-02-10T16:30:00.003+05:30

Just 8 Ingredients can make this wonderful eggless cake:
Milk Maid - 1 tin (400 gms)
White Butter or Unsalted Butter - 1 1/4 cups (175 Grams)
Milk - 1 1/2 cup (300ml)
Powdered Sugar - 3 Tb. spoon
Maida (Refined Flour/Plain Flour) - 250 Grams (2 1/2 cup)
Soda - bi-carb - 1 tsp levelled
Baking Powder - 2tsp level
Vanilla Essence - 2 Tsp.

Method:
1. Firstly preheat your oven to 150 degrees for around 10-15 minutes.
2. Sift maida along with soda-bi-carb and baking powder. Keep it aside.
3. Mix sugar and butter in a pan and beat until it has a fluffy texture and becomes light. Imp point.
4. Add Milk maid and mix well with butter and sugar mixture.
5. Now add milk followed by the vanilla essence.
6. Lastly add maida gradually beating well after each addition.
7. Finally beat the whole mixture really well for about 5 minutes till it's smooth and light. It should have a soft dropping consistency.
8. Now grease and dust the round cake tin with maida & pour the cake batter in it.
9. Smooth the top, pushing the mixture backwards from the centre to make a slight depression in the centre.
10.Bake it for around an hour in the pre-heated oven at 150 degrees.
11. Check with the knife at the highest point of the cake.
12. Once done, switch off the oven and leave the cake inside for 5 more minutes.
13. Take out the cake and let it settle for another 10 minutes at room temperature.
14. Remove the cake from the tin on your cake platter.
15. Serve hot/cold.
Sumptuous!!

Khumb Matar Miloni Subji

2008-04-09T08:58:00.000+05:30

It a perfect mushroom green peas mix Veggie
Ingredients:

Mushroom - 1 packet /200 grams
Green peas - 1 Cup (shelled)
Oil - 2 Tbsp
Ginger garlic paste - 1 tsp
Kasoori Methi (Fenugreek Leaves) - 1 Tbsp

For the paste 1, you wud need the following Ingredients:

Onions- 2 Nos.
Green Cardamoms - 2 Nos
Laung (Cloves) - 2 Nos.
Saunf (Fennel) - 1 tsp
Turmeric Powder (Haldi) - 1/4 tsp
Oil - 3 Tbsp

For the paste 2, you wud need the following Ingredients:

Tomatoes - 3 Nos. cut into 4 pieces
Dahi (Yogurt) - 1/2 cup
Salt - 1 1/4 tsp
Laal Degi Mirch - 1/2 tsp/ or red chilli powder
garam masala - 1/2 tsp

Method:

Chop the mushrooms into 4 pieces each
Put 2 tbsp oil, ginger-garlic paste and mushrooms in Kadhai. Saute on slow flame and add mushrooms to it and sute them for another 5 minutes and keep aside.
Grind all the ingredients of paste 1 in a mixer and make a smooth paste
Grind all the ingredients of paste 2 in a mixer for a fine smooth paste.
Put paste 1 in the kadhai and cook for 7 to 10 minutes until cooked and leaves the oil on top
Now add paste 2 to the above paste along with kasoori methi and cook for another 8-10 minutes.
Mix 2 cups of water and peas and let it cook for 10 more minutes on medium flame
Finally add the mushrooms and cook for another 5-8 minutes and serve hot.

Drums of Heaven Chicken

2008-04-09T08:25:00.000+05:30

Ingredients:

Chicken wings -12 Nos. made into lollipops
Soya Sauce- 2 Tbsp
Ginger - Garlic paste - 1 Tbsp
Red Chilli Powder/paste - 1/2 tsp
Black pepper Crushed - 1/4 tsp
Salt -3/4 tsp
Oil for deep frying

For Batter (Mix together)

Egg- 1 No.
Corn flour - 1 tbsp
Salt, Pepper, Orange red colour - 1/4 tsp each

Method:

Marinade the chicken wings with soya sauce, ginger garlic paste, chilli paste, pepper, salt for about 3 hours. Store in refrigerator.
at the time of serving, mix all the ingredients of the batter.
Heat oil in a wok/kadhai. Dip the chicken wings in the batter and fry in medium hot oil till golden and crisp.
serve hot wings with chilli sauce.

Enjoy !!!

Saucy Chicken Stir Fried

2008-04-09T08:12:00.000+05:30

It makes an excellent snack for the parties
Ingredients:
1. Chicken- cut into 8 pieces (around 700 to 800 gram broiler)
2. Soya Sauce - 3 Tbsp
3. Worcestershire Sauce - 2 Tbsp
4. Tomato ketchup - 1 1/2 Tbsp
5. Crushed Black Pepper Coarse - 1/2 tsp
6. Salt to taste or 1/4 tsp
7. Crushed Garlic - 1 tbsp
8. 8 & 8 Sauce - 1 Tbsp

Method:
1. First marinate the chicken pieces with all the ingredients mentioned above for 10 to 15 min. Mix well.
2. Then heat 4 Tbsp cooking oil in the pressure cooker and pick up the chicken pieces from the marinade and slowly add to the oil. Leave the excess marinade behind in the bowl.
3. Then stir fry the chicken pieces on a high heat until brown on both the sides.
4. While frying keep them spread out or apart. Do not overlap the pieces.
5. Lower the heat, add 1/2 cup of water (100ml) and left over marinade in it. Give two whistles in the cooker. Remove from the heat immediately after the second whistle.
6. Then drop the pressure by putting cold water on the lid of the cooker. Finally dry the excess liquid by keeping it on fire.
7. Serve hot.

multani kathal ki biryani jackfruit delicacy

2008-03-06T18:45:00.000+05:30

Ingredients
raw jackfruit (kathal), 1½ inch cubes
½ kilogram rice, soaked
1½ cups Salt to taste
green cardamoms 4
black cardamoms 3
cloves 3
one-inch sticks cinnamon 2
oil + to deep fry 3 tablespoons
onions, thinly sliced 4 medium
caraway seeds (shahi jeera) ½ teaspoon
ginger paste 1 tablespoon
garlic paste 1 tablespoon
turmeric powder 1 teaspoon
roasted cumin powder 1 teaspoon
coriander powder 2 teaspoons
chilli powder 2 teaspoons red
tomatoes, chopped 3 medium
yogurt, whisked 1½ cups
chopped fresh coriander leaves 2 tablespoons
saffron strands 5-6
milk 2 tablespoons
garam masala powder 1 teaspoon
fresh mint leaves, hand torn 10-12
kewra water 1 tablespoon

METHOD
1.Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again.
2 Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside. Deep-fry half the onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside.
3.Heat three tablespoons of olive oil in a deep thick bottom pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and sauté for a while. Add ginger paste, garlic paste and continue to sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté for two to three minutes. Add fried jackfruit and stir. Add yogurt, salt and coriander leaves.
4 Dissolve saffron in lukewarm milk and set aside.
5.Preheat the oven to 200°C/400°F/Gas Mark 6.
6.Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminum foil and bake in the preheated oven for about twenty to twenty five minutes.
7.Serve hot with a raita of your choice.

Grilled Prawns

2008-03-02T14:13:00.000+05:30

Ingredients
Prawns/Shrimps 200 grams
Black grapes 8-10
Red grapes 8-10
Green grapes 8-10
Salt to taste
Honey ½ cup
Balsamic vinegar ¾ cup
Red chilli flakes 1 teaspoon
Oil 2 tablespoons + to grease

Method
1.shell, wash and de-vein prawns.
2.skewer the prawns and grapes onto a skewer in the following order: first black grape, prawn, red grape and finally green grape.
3.Season with salt and cook on an oiled grill.
4.Heat a pan and add honey. Add salt and balsamic vinegar and mix well.
5.Add red chilli flakes, mix and set aside.
6. Baste the prawns with a little oil and turn around so that they get cooked evenly all round.
7.Once ready, place the prawns and grapes on a platter. Pour the sauce over and serve hot.

make kulfi in two minutes without cooking

2008-02-20T19:23:00.001+05:30

just combine the above three ingredients in a mixer and put kesar strands and almond flakes and just freeze

ya its that simple it is just amazing no cooking required and just takes two minutes of can opening time and two more minutes to mix all of them together and say freeze

super hit desi kulfi is ready to serve and top it with faluda [boil rice vermicelli and soak in sugar syrup] and desi kulfi faluda is ready

dedicated and discovered specially for indian abroad who miss maa ke haath ki kulfi what a perfect substitute

note the ingredients once again

1 can evaporated milk see foto above

1 can milk maid see foto above

1 can presidency fresh cream small carton or nestle cream tinned pack small one

thats it but do leave a comment if u got a gaga review from ur family

cheers and happy cooking oops no cooking just mixing//////

CHILLI CHICKEN

2008-01-25T20:43:00.000+05:30

Ingredients: Boneless chicken, finger sized pieces 400 grams
Green chillies, chopped 6-8
Cornflour 2½ tablespoons
Salt to taste
Black peppercorns, crushed ½ teaspoon
Egg 1
Dark soya sauce 2 tablespoons
Oil 1 tablespoon + to deep fry
Garlic, chopped 8-10 cloves
Onion 2 medium
Green capsicums, seeded, thick strips 2 medium
Red chilli sauce 2 tablespoons
Chicken stock 1 cup
Vinegar 2 tablespoons

Method:
Take chicken pieces in a bowl.
Add half the cornflour, salt, crushed black peppercorns, egg and mix.
Add a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden.
Take care not to overcook.
Drain and set aside.
Heat oil in another wok.
Add garlic and sauté for half a minute.
Add green chillies and continue to sauté.
Add onion, green capsicum and sauté.
Add the remaining dark soya sauce, red chilli sauce and stir.
Add a little chicken stock and bring the mixture to a boil.
Blend the remaining cornflour in a little stock.
Add fried chicken pieces to the wok and toss.
Add blended cornflour and mix then Add salt and cook for a minute.
Add vinegar and stir.
The starter is ready.
For gravy add some more stock and let it come to a boil. Serve hot.

Jhatpat Dry Soya Chicken

2007-09-16T13:03:00.000+05:30

You all must have tried chicken tikka and tangri kebabs but i bet this is one excellent dish that i have just learnt from my helper and its soooooo easy and quick as well as makes a wnderful dish. A must try

My recommendation: Highest

So try it now

Ingredients:

Chicken cut into pieces..take the one with the bones
Dark Soya Sauce - 2 tsp
Light soya Sauce - 2 tsp
Garlic paste -1 tsp
Black pepper - a pinch or two
Refind oil - 1 tbsp

Thats it..
Method:
1.Mix the soya sauce both dark and light with chicken and garlic paste.
2.Sprinkle black pepper powder on it and cover, marinate it for an hour.
3.Take oil in a karai and put the chicken in it and cook for 5-10 minutes on high flame turning just one to two times.
4. Cover and slow the flame and let it cook for another 10 to 15 min until done and stirring it two three times in between.
5. It should be dry when done and the top skin should be a lttle reddish should give a feeling of kebabs.

It doesn't need salt as soya sauce is salty but if its less for you just sprinkle some as per ur taste.

This is one of the most handy dishes that i have learnt...chicken is cooked so perfectly and soya leaves an excellent texture and flavour....it's a must try !!!

Instant Khatti Meethi Tangy Chutney

2007-07-26T18:18:00.000+05:30

This is an excellent substitute for imli chutney just incase u are running out of time/ingredients..
Awesome thats what I can say...Must try next time.

Preparation Time : 5 mins
Cooking Time : 10 minsS

Ingredients:
1 tbsp amchoor powder
3 tbsp Jaggery (Gur)
1/2 tsp roasted jeera powder
1/4 tsp red chilli powder
1/4 tsp salt
1 /4 tsp garam masala
1/4 cup water

Method
1. First mix all the ingredients in a small pan.
2. Then cook on low flame, till all the ingredients dissolve properly and check that the chutney is of right consistency.
3. Cool.
4. Serve with Indian Snacks jaise samosa chaat!! Chaat Papri!! Dahi Bhalla!!! Bas Bas..moonh mein paani aa gaya!! Hahahaha!!

Easy Egg Salad

2007-07-26T17:52:00.000+05:30

Just two important Ingedients Egg and Lettuce needed for this quick one salad.
It is served cold

Ingredients
8 Eggs
Lettuce leaves bunch

For Dressing:

2 tbsps Salad oil
6 tbsps Vinegar
1 tsp Mustard powder
5-6 Peppercorns (crushed)
1/2 tsp White pepper powder
Salt to taste

Method:
Hard Boil the eggs in boiling water for ten to twelve minutes.
When cool, peel and place in cold water.
Wash lettuce leaves in running water and keep in chilled water.
Cut eggs into bite sized pieces.
Tear lettuce leaves with hand and gently mix eggs with them.
Prepare dressing by mixing all the ingredients.
Mix the dressing gently into the prepared lettuce and eggs.
Serve cold.

Roasted Garlic Prawns

2007-07-26T17:33:00.000+05:30

Ingredients
Serves 4
200 gms Prawns (cleaned and de-veined)
10-15 cloves Garlic (chopped)
8 florets Broccoli
1/2 medium sized Carrot (½ inch pieces)
1 tsp Garlic paste
2 tbsps Tomato ketchup
2 tsps Mustard paste
Salt to taste
7-8 Black peppercorns (crushed)
1 tsp Lemon juice
5-6 Fresh basil leaves

Method:

First of all boil broccoli florets and carrot pieces in two cups of water.
Now drain and set aside.
Take prawns in a bowl and add garlic paste, tomato ketchup, mustard paste and mix well.
Then add broccoli, carrots, salt, crushed black peppercorns, lemon juice and mix.
Heat a pan, add garlic and roast on medium heat till lightly browned.
Add the marinated mixture and sauté for five minutes.
Add hand torn basil (Tulsi)leaves and mix.
Serve hot.

Italian Style Grilled Prawns

2007-07-26T17:26:00.000+05:30

Ingredients
Serves 4
8-12 Jumbo prawns
2 tbsps Olive oil
1/2 tbsp Lemon juice
Salt to taste
1 tsp Peppercorns (crushed)
Fresh basil (finely chopped)a few leaves
1/2 tsp Rosemary (dry)
1 medium sized Green capsicum (cubed)
1 medium sized Red capsicum (cubed)
1 medium sized Yellow capsicum (cubed)

Method:
1. First shell and de-vein prawns taking care to keep the tail intact. Wash well.
2. Now make a marinade using one tablespoon of olive oil, lemon juice, salt, crushed peppercorns, basil leaves and dry rosemary.
3. Thread the prawns on satay sticks and marinate them in the above marinade.
4. Place it in refrigerator for approx. half an hour.
5. Preheat the barbecue and arrange the prawns on the hot barbecue and cook until done.
6.Heat remaining olive oil in a pan and add coloured capsicums and sauté.
7.Add the remaining marinade and mix.
8.Serve the barbecued prawns with sautéed capsicums.

Do not forget to include this really easy grilled dish to ur Barbeque list!!
Chers with Wine and Vodka!!!

Greek Yogurt Dip with Raw Veggies

2007-07-26T17:05:00.000+05:30

Ingredients:

2 medium sized Carrots
1 medium sized White radish
2 medium sized Cucumbers
8-10 leaves Iceberg lettuce
4 Red radishes
1/4 small bunch Fresh mint leaves
4 cloves Garlic
8-10 Cherry tomatoes
4 cups Skimmed milk yogurt
1/4 tsp Sesame seeds
1 tsp Lemon juice
Salt to taste

Method:

1. Peel, wash and cut carrots, white radish and cucumbers into finger-sized pieces.
2.Wash red radishes and cut each into quarters. Wash lettuce leaves and soak in chilled water. 3.Clean and wash mint leaves.
4.Reserve some for garnish and chop the remaining.
5.Peel, wash and chop garlic finely.
6.Wash cherry tomatoes and cut them into halves. Hang yogurt in a muslin cloth to remove excess water.
7.Toast sesame seeds lightly and cool.
8.Combine yogurt with chopped mint, lemon juice, sesame seeds and garlic. Mix thoroughly.
9.Add salt to taste and place in the refrigerator to chill.
10.Just before serving, drain lettuce leaves and spread on a serving plate.
11.Arrange the prepared vegetables decoratively and serve with the chilled dressing.

Thousand Island Homemade Curd Dressing

2007-07-26T11:38:00.000+05:30

Ingredients:

3/4 cup thick fresh curd
1 tsp mustard powder
1 tsp sugar
3 tbsp tomato ketchup
1 tsp chilli sauce
2 tsp chopped onion
2 tsp chopped capsicum
1/2 tsp chopped green chilli
1 tsp salt

Just one step Method:

Mix all the ingredients thoroughly...and use it the same day..do not store.

It has just 15 calories..0.8g Protein...3g carbohydrates...0.1g Fat....Amazing Isn't it!!

Cheesy Curd Dip

2007-07-26T11:28:00.000+05:30

This will not take more than 10 minutes requires no cooking at all, Its a low calorie dip and a perfect substitute for cheesy cream dips which are high in fat and cholestrol.

Ingredients:
2 cups thick fresh yogurt/curd
2 tsp chopped onions
4 tsp chopped green capsicum
3 tsp chopped hara dhaniya/corriander leaves/celery
Salt to taste

Method:
1. First tie the curd in a thin muslin cloth and hang it to drain excess water for 1/2 an hour.
2.Add the remaining ingredients and mix well with curd.

That's it..Done...Now serve cold with Carrot Sticks and cucumber sticks!!

Starting Dip Series

2007-07-26T11:07:00.000+05:30

Hi Everyone!!
I am starting aspecial series of Dips on my blog.I will be posting plenty of options available which are yummy as well as divine and gel so really well with snacks and recipes both Indian and International.
If you would like to contribute to my blog by giving and sharing new tips with all the readers do feel free to drop an email. I would love to post it with your ID.

Cheers

Batter Fried Prawns

2007-07-24T12:52:00.000+05:30

Crunchy Starters for cocktails/Dinners!!
Very easy to make

Serves 4

Ingredients:
250gms or 12 Large Prawns (u can take the grey ones or tiger prawns) - Cleaned and deveined

Marinade Ingredients:
1 Tbsp Soya Sauce
1 Tbsp Wine or sherry
1/4 tsp ajinomoto (optional)
1/2 tsp salt
1/4 tsp black pepper (Kaali Mirch)

Batter Ingredients:
3 Tbsp Cornflour
3 Tbsp Plain Flour (Maida)
1 Egg
1 Tbsp Refind Oil
1/4 tsp white pepper
1/4 tsp salt
1/4 tsp ajinomoto(optional)
1 Tbsp Sesame Seeds (Til)

Method:
1.First of all mix the soya Sauce, wine/sherry, ajinomoto,salt and black pepper in a bowl.
2. Marinate the prawns in it for approx. half an hour.
3. Take all the batter ingredients like Maida, Egg, Cornflour, Oil, White pepper, Ajinomoto, Salt, and Sesame Seeds and add very little water just good enough for a very thick batter i.e. of Coating consistency.
4. Now dip the prawns one by one into the batter.
5. Deep fry 4-5 pieces at a time for just about Two minutes until golden brown and immediately remove from the oil karai.
6. Now Serve the crispy prwns hot with the chilli Sauce.

Pls. Note: You can leave the tail remain and then marinate the prawns if desired.

Enjoy with a glass of Beer/Wine !! Just chill chill Just chill !!

Pomfret in sweet and sour Sauce

2007-07-20T10:05:00.000+05:30

This is a good change for all those who love Pomfrets..
Serves 4

Ingredients:
2 medium sized Pomfrets
1 large sized Onion
1/2 bunch Fresh coriander leaves
3 Green Chillies
1 medium sized Tomato
1/4 cup Refind Oil
2 tsps Ginger paste
2 tsps Garlic paste
1 tsp Cumin powder
1 tbsp Vinegar
1 tbsp Worcestershire sauce
1 tsp Sugar
1 tbsp Refined flour
Salt to taste

Method
1.)First take the fish and trim it by removing the head and cleaning the insides.
2.)Then cut into one inch thick slices and wash thoroughly. Pat dry.
3.)Peel, wash and thinly slice onion and also clean, wash and chop coriander leaves. Remove stems, wash and slit green chillies. Wash and chop tomato finely.
4.)Heat oil in heavy bottomed pan on moderate heat. Add sliced onion and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, chopped coriander leaves and slit green chillies. Fry till the mixture turns light brown.
5.)Place fish slices gently in the pan and cook, gently spooning the masala over the slices. Add chopped tomato.
6.) Now blend the vinegar, Worcestershire sauce, sugar and refined flour and stir into the fish-tomato mixture.
7)Add one cup of hot water and salt to taste. Cover the pan and allow to simmer gently over very low heat until fish is cooked.
8)There should be a piquant, thick gravy clinging to the slices of fish. Adjust seasoning. Remove from heat.
9) Serve Hot!!!

Mouth watering!! Isn't it!! Must try !!

Mumbai Ka Masala Toast

2007-07-17T12:15:00.000+05:30

Ingredients
Serves 4
12 Bread slices
1 tsp Oil
1/2 tsp Mustard seeds
8-10 Curry leaves
2 Green chillies (finely chopped)
3 medium sized Potatoes (boiled & mashed)
1/2 tsp Red chilli powder
1 tsp Dry mango powder (amchur)
Salt to taste
1/2 cup Butter (softened)
2 medium sized Tomatoes (cut into round slices)
2 medium sized Onions (cut into round slices)
Pepper powder to taste
1½ cups Cheese (grated)
2 small sized Capsicum (cut into long strips)

Method:
Heat oil in a pan. Add mustard seeds. When they splutter add curry leaves and green chillies. After a minute add mashed potatoes, red chilli powder, amchur powder and salt. Mix well and set aside. Apply butter to two slices of bread. Arrange a little portion of the prepared potato mixture on one of the buttered slices, top it up with a few slices of onion, a few slices of tomato, sprinkle some salt and pepper. Keep another bread slice over it with buttered side down. Sprinkle a little grated cheese and capsicum strips over the bread slice. Finally cover with a third bread slice. Apply a little butter on both the sides of the sandwich and grill it till golden brown and crisp. Cut into triangles and serve hot with tomato ketchup. Similarly prepare the other sandwiches.

Besanwali Murg Tangri

2007-07-15T19:41:00.000+05:30

Serves 3-4

Ingredients:
400 gms chicken - cut into 1 and 1/2" pieces or 6 legs (drumsticks)
3/4 cup milk
1 tsp red chilli powder
3/4 tsp salt

GRIND TOGETHER TO A PASTE THESE INGREDIENTS
1/2" piece ginger
2-3 flakes garlic
2 saboot kali mirch (peppercorns)
2 Laung (cloves)
2 chhoti iIIaichi (green cardamoms)
1 tsp jeera (cumin seeds)
2 tsp saboot dhania (coriander seeds)
3/4" stick dalchini
3/4 tsp saunf (fennel)

COATING INGREDIENTS:
8 tbsp Besan
6 tbsp curd
1 tbsp chopped fresh dhania
1/2 tsp salt
1/4 tsp red chilli powder
1/4 tsp ajwain (carom seeds)

Method:

1. Grind together ginger, garlic along with all the saboot masalas to a paste. Use a
little water if required. Keep the ground paste aside.
2. Mix together 3/4 cup milk with 1/4 cup water. Heat and bring to a boil.
3. Add the above ground masala, 1 tsp red chilli powder and 3/4 tsp salt.
4. Add chicken also to the milk. Give 1-2 boils. Cover and lower heat. Cook for 8-10 minutes or till the chicken is tender. Increase the heat and cook till completely dry. Remove from fire. Cool.
5. To the cooked chicken add all the coating ingredients. Mix well.
6. Heat 3 tbsp oil in a pan and fry 2-3 pieces at a time to a golden brown colour.
7. Sprinkle some freshly ground pepper and serve hot with chilli garlic chutney and Dhaniya Pudina Chutney.

Punjabi Malai Chicken Tikka

2007-07-15T19:27:00.000+05:30

Serves: 6-7

Ingredients:

500 gms Boneless Chicken - cut into 1 1/2" pieces
or you can also use 500 gms of chicken breasts (3) - cut into 2" pieces

For Marinade:
3/4 cup thick cream
1/4 tsp green cardamom powder (seeds of 2-3 chhoti iIIaichi - crushed)
1 tsp white or black pepper powder
1 tsp garlic paste
2 tsp ginger paste
3 tbsp cornflour
1 tbsp melted butter
1/2 tsp garam masala powder
1/4 tsp amchoor
1/2 tsp jeera powder
1 1/2 tsp salt
2 green chillies - crushed, optional

For BASTING (POURING ON THE KEBABS)
2 tbsp melted butter or oil

Method:
1. Mix all the ingredients of the marinade- cream, chhoti illaichi powder, white pepper, ginger-garlic paste, cornflour, melted butter,garam masala, amchoor, jeera powder, salt and green chillies.
2.Marinate chicken covered with a plastic wrap/cling film for 1 hour in the refrigerator.
3.Heat an oven at 180°C or heat a gas tandoor on gas for 15 minutes on low heat.
4. Place the well coated chicken pieces on the grill or skewer the chicken pieces.
Roast for 10 minutes or until cooked, thoroughly basting (pouring) with melted butter or oil at least once in between. Roast for another 5 minutes.
5.Sprinkle chaat masala and serve hot with poodina chutney or garnished papadums.

Imp Note:

Grilling or roasting should be done on constant moderate heat, otherwise it toughens the protein of the meat, making the kebabs shrink and turn hard. Always grease the wire rack or grill nicely with oiltoavoidthe kebabs sticking to the grill .
Cover the tray beneath the wire rack or the skewers with aluminium foil to collect the drippings of the tikkas.

Punjabi Kadhi

2007-07-05T09:48:00.000+05:30

Ingredients:
1 Small cup Besan (Rajdhani Besan is good)
2 Cups खट्टी दही (Sour Curd)
1/2 tsp Haldi Powder
2 1/2 tsp salt or to taste
3/4 tsp chilli powder (acc. to taste)

Other Ingredients:
2 tbsp refind oil
1/2 tsp jeera (Cumin seeds)
1/2 tsp methi daana (Fenugreek seeds)
1 Moti Illaichi (Black Cardamom)
2 Laung (cloves)
3-4 dry, red chillies

Ingredients for Pakoras (Besan Dumplings)
1 cup besan (gram flour)
1/3 cup water approx.
1 Big Onion - chopped finely
1 small potato - chopped finely
1/2" piece ginger - chopped finely
1/2 tsp red chilli owder
2 green chillies chopped finely
1 tsp salt or to taste
1/2 tsp garam masala
1 tsp dhania powder
a pinch of baking powder
oil for frying

Tadka/Tempering Ingredients:
2 tbsp oil
1/2 tsp jeera (cumin seeds)
1/4 tsp red chilli powder, preferably red chilli flakes

Method:
1. Mix khatti dahi, besan, salt, haldi, red chilli powder and 5 1/2 cups of water. Beat well till smooth and ensure there are no lumps remaining in this mixture.
2. In a big heavy bottomd pan heat oil and add jeera, methi daana, moti illaichi and laung. Also add whole red chillies too.
3. When jeera turns golden add the curd water mixture, stir continuously till it starts boiling. After one good boil,lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
4.To prepae pakodsa, mix besan with water to make thick paste.Beat really well.Add all the pakora ingredients in it. Beat well to get a soft dropping batter.
5. Heat oil and drop spoonful of pakoda batter and deep fry pakoras on medium heat till golden brown.
6. Add pakoras to the ready Kadhi.
7. Forthe tadka, heat oil in a small pan. Reduce flame and add jeera.
8. When it turns golden remove from fire and add red chilli. Pour oil on to the hot kadhi in the serving dish.
9. Mix lightly and serve hot with boiled/ steamed rice.

Imp Tip: To get red chilli flakes, dry grind whole red chillies roughly in a small grinder.

Enjoy Punjabi Kadhi!!

Veggies in Thai Red Curry

2007-07-03T17:11:00.000+05:30

Ingredients
Serves 4
4 medium sized Carrot (3 cm sticks)
1/2 small sized Cauliflower (separate into small florets)
10-15 French beans (3 cm pieces)
1/2 small sized Cabbage (1 cm pieces)
1 medium sized Capsicum (3 cm pieces)
1 tbsp Oil
1 tsp Lemon juice
Salt to taste
3/4 cup Thin coconut milk
100 gms Bean sprouts
4 tbsps Roasted peanuts (crush)
For red curry paste
8 Red chillies whole
4 inches Lemon grass stalk
4 tsps Coriander seeds
2 tsps Cumin seeds
6 Peppercorns
2 medium sized Onions (chopped)
4 cloves Garlic (chopped)
Salt to taste

Method
To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.
Then Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
Now let it cook on medium heat for five to six minutes, stirring occasionally.
Add cabbage and capsicum, mix well.
Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt.
Mix well and add thin coconut milk.
Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.
Stir hot with steamed rice.

Paneer Pudinawala

2007-07-03T16:51:00.000+05:30

Ingredients
Serves 4
5-6 sprigs Fresh mint leaves
250 gms Cottage cheese (paneer, ½ inch triangles)
1 tbsp Oil
2 Black cardamoms
4 Green cardamoms
6 Cloves
8 Black peppercorns
1 inch stick Cinnamon
3-4 Green chillies (broken)
2 medium sized Onions (grated)
2 tbsps Poppy seed paste (khuskhus)
Salt to taste
2 tbsps Fresh cream

Method
Heat oil in a pan.
Add black cardamoms, green cardamoms, cloves, black peppercorns and cinnamon and sauté.
Add broken green chillies, grated onions and continue to sauté till the onions brown lightly.
Tie up the mint sprigs together and add to the pan.
Bruise the leaves lightly, add one and a half cups of water and mix.
Add poppy seed paste and mix.
Add salt and bring the gravy to a boil.
Let it simmer for three to four minutes.
Take the mint sprigs out and add the paneer triangles.
Mix with a light hand and cook for three to four minutes or till the paneer triangles are heated through.
Add fresh cream and take it off the heat.
Serve hot.

Chutney Waale Bharwaan Baingan

2007-06-13T18:08:00.000+05:30

Ingredients:
500 gms Small round Brinjal ( Baingan)
3-4 whole red chillies
pinch of Hing
1/4 tsp methi dana
1 Onion - finely sliced
1/4 tsp salt
1/4 tsp garam masala powder
1/4 tsp haldi powder
1/4 tsp red chilli powder
juice of 1/2 lemon
4 tbsp oil

Dry roast together the following ingredients:
2 tsp til (sesame seeds)
2 tsp saboot dhania
1/2 tsp jeera
2 whole red chillies

Nutty Chutney Ingredients:
1/2 cup fresh coriander leaves
3 tbsp roasted peanuts
1 tomato
3/4 tsp salt
1/4 tsp sugar
1/4 tsp amchoor
1 inch piece ginger
5-6 garlic flakes
2-3 green chillies

Method:
1. Wash and slit brinjal in four, leaving the stem intact. Let the brinjals intact at the base. Don't cut them fully.
2. Mix the freshly roasted masalas with the ingredients of the nutty chutney and grind together to a thick paste.
3. Do the filling in the brinjal with this paste.
4. Heat oil in the pressure cooker. Add hing, whole red chillies and methi dana.
5. Add the sliced onion and fry till light golden.
6. Add salt, garam masala, heldi and red chilli powder.
7. Now add the Brinjals. Gently fry them on low flame for 3-4 minutes or till the skin changes colour.
8. Add 1/2 cup water. Scrape the masala sticking to the bottom of the cooker. Close the cooker and pressue cook to give one whistle and keep on a low heat for 3 minutes. Remove from fire.
9. Sprinkle the lemon juice over the brinjals. Serve Hot!!

Khasta Bhindi

2007-05-27T21:14:00.000+05:30

If you are reading this recipe then you better try it once to see how can you delight everyone by this fantastic bhindi dish innovation.
Simple awesome dish and so easy to cook. will change the way you eat bhindi.

Ingredients:

250 grams Bhindi (lady finger)
2 Tbsp Corn flour
1 tsp Ajwain
1/4 tsp haldi
2 tsp chaat masala powder
1/2 tsp red chilli powder
1 tsp ginger and garlic paste
1/2 cup besan (gram flour)
1/2 tsp salt or to taste
1 tbsp lemon juice
oil for frying

Method:
Wash and pat dry the Bhindi
2. Chop the head and leave the pointed end.
3. Cut the bhindi into two pieces lengthwise.
4. Cut each piece further into 2 long pieces which meand that every bhindi needs to be cut into four long pieces.
5. Now heat the oil in the Karahi.
6. Take a shallow bowl and place the bhindi in it, sprinkle the cornflour, ajwain, haldi, chaat masala, red chilli powder, ginger or garlic paste, dry besan and salt on it.
7. Mix everything using both your hands.
8. Sprinkle lemon juice and mix well to coat the bhindi with all the ingredients.
9.Please do not keep aside, You will have to fry it immediately.
10. Add half of the bhindi to hot oil and fry in two batches till crisp.
11. Drain on paper napkins and Serve hot.

Superb Veggie Delight..ek baar banana banta hai....& you will make it forever.

Imp Tip: Mix all the ingredients to the bhindi only when you are ready to fry it as the salt added to it releases moisture which can make the bhindi soggy.

Another small variation can be that you slice two onions length wise and deep fry them in the same oil till translucent and later mix it with the Bhindi. Sounds Interesting...Do leave a comment if you like it.

Too good Coconut Chutney

2007-05-27T21:03:00.000+05:30

This is a fabulous recipe of Nariyal Chutney for south indian dishes.

Serves 8

Ingredients:
1/2 cup freshly grated or desiccated kokonut powder (नारियल का बुरा)
1/4 cup roasted channa or Channe ki dal ( split gram) - roasted
1 green chilli - chopped
1 Onion - chopped
3/4 tsp salt or to taste
1 cup sour curd ( खट्टी दही)

For Tadka (Baghar)
1 tbsp oil
1 tsp sarson ( Mustard seeds)
1-2 dry red chillies - broken into small pieces
A few Green curry leaves

Method:
1. Put together all the Chutney ingredients in a mixer grinder.
2. Add enough curd to get the right consistency.
3. Put it aside in a bowl.
4. Heat 1 tbsp oil in a small karai (pan) and add sarson.
5. Once they start splattering add red chillies to it.
6. Remove from fire and pour it immediately over the chutney.
7. Mix well and serve with Idlies/ Dosa.

Imp Tip:
Adding channe ki dal will enhance its flavour manier times. Its a must for a delicious chutney.
To roast it you can either dry roast in microwave or pan or take 1 tsp oil and roast it till reddish brown..they add a crunch to the chutney.

Tahini Paste / Dip

2007-05-26T20:33:00.000+05:30

This can be served with any dish.

Ingredients:
1/2 cup til ( Sesame Seeds)
4 tsp oil
1/4 - 1/2 tsp salt (to taste)
1/2 cup curd (Dahi)
1 flake garlic
3 tbsp lemon juice

Method:
1. In a mixer, gring together all the ingredients to a smooth paste.
2. Serve as a dip with any dish of your choice.

Feta and Pepper Salad

2007-05-26T20:24:00.000+05:30

Ingredients:
100 gms Paneer (cottage Cheese) - cut into 2" squares
1 small onion - chopped
1/4 cup chopped parsley or coriander

For dressing:
2 tbsp olive oil
1 tbsp vinegar
1-2 tbsp lemon juice
1/2 tsp sugar
1/2 tsp garlic paste
1/2 tsp Lebanese spice powder
1/4 tsp salt
1/4 tsp pepper

Method:
1. Mix all the ingredients of dressing in a bowl.
2. Add Paneer, onion, Parsley/corriander.
3. Mix well and check salt before serving.

Tabouleh (Cracked Wheat salad)

2007-05-26T20:10:00.000+05:30

Ingredients:

1/4 cup finely chopped parsley
1 tsp chopped mint
2 tbsp Daliya (bulgur or cracked wheat)
1 1/4 tbsp chopped tomato
1 tsp lemon juice
4 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper pwd

Method:

1. First soak Daliya in water for around 15-20 minutes.
2. Mix all the other ingredients in a bowl.
3. Now add Daliya, mix well and serve.

Murgh Kasoori Methi

2007-05-20T19:04:00.000+05:30

Delectable Chicken with aromatic dried fenugreek leaves

Ingredients:
700 gm Chicken without skin (8 pieces)
1/2 cup desi ghee / refind oil
3 Cloves (laung)
2 Black Cardamoms (Bari kaali Elaichi) cracked
3 Onions medium sized sliced
12 gm / 3 tsp Garlic (Lahsun) chopped
25 gm / 3 tsp Ginger (Adrak) chopped
18 gm / 6 Green chillies without the stems
3 cups water
3 gm / 2 tbsp dried fenugreek leaves (Kasoori Methi)
100 ml / 1/2 cup Yogurt (Dahi)
1 1/2 gm / 1 tsp Red chilli (lal Mirch) powder
1 gm / 1/2 tsp Turmeric (haldi) powder
Salt to taste

Method:
First heat ghee in a heavy bottomed karai.
Put cloves and black cardamoms in the ghee.
Fry until they crackle.
Add the onions, stir for a minute, add the garlic, ginger and the green chillies and stir for 30 seconds.
Add one cup of hot water and bring to a boil.
Let the water evaporate and then add the dried fenugreek leaves.
Add half a cup of hot water and let it evaporate again.
Thereafter, saute until all the ingredients turn golden in colour.
Add the chicken pieces, yogurt, red chilli powder, turmeric and salt and stir.
Cook until the yogurt is absorbed, then add 1 1/2 cups water and cook until the chicken becomes tender and the ghee comes to the surface.
Serve hot.

Sindhi Murgh

2007-05-18T07:47:00.000+05:30

aka Succulent Chicken Legs

Serves 4

Ingredients:

8 Chicken Drumsticks (Tangri)
3/4 Cup Dahi, whisked
1 tsp Turmeric Powder
1 and 1/2 tsp Lal Mirch Powder
1 tsp Garam Masala
Salt to taste
100 ml Desi Ghee/Refind Oil
6 cloves (laung)
6 whole Peppercorns (Kalli Mirch Sabut)
1 tsp poppy seeds (khus khus)
1 tsp Corriander Seeds (Dhaniya)
1/2 tsp cumin seed (Jeera)
4 Onions medium sized chopped
2 Tomatoes medium chopped
3 tbsp/ 12 gms. Mint leaves (Pudina)
1 1/2 inch piece ginger
8 garlic cloves (lahsun) finely chopped

Method:

1. Marinate the chicken pieces in the yogurt, turmeric, red chilli powder, garam masala and salt for 1 hour.
2. Heat 2 tbsp of ghee in a karahi, add the cloves, peppercorns, poppy seeds, coriander seeds and cumin seeds to it.
3. Let them crackle then add onions and saute till onions are brown.
4. Remove the pan from the heat and let it cool.
5. Put the contents of the pan in the blender and make a paste with the tomatoes, mint leaves, ginger and garlic.
6. Blend until the mixture is smooth.
7. Heat the remaining desi ghee and add the chicken pieces with the marinade and cook until the water has evaporated.Cook until the chicken turns a light brown.
8. Add the onion paste and 1 cup of hot water. Bring to a boil. Cover the pan and simmer, stirring occasionally until tender.
9. Serve Hot.

Sooji Ka Garma Garam Halwa

2007-05-12T20:37:00.000+05:30

Ingredients
Serves 4
1 cup Semolina (rawa/sooji, roasted)
2 cups Almonds (blanched & peeled)
1 and a 1/2 cup Desi Ghee
2 cups Sugar
1 cup Milk
Saffron(Kesar)a few strands
1 tsps Green Cardamom Powder(Hari Ilayachi Powder)

Method
1. Take a pan and heat a cup of Desi Ghee.
2. Now pat dry the blanched almonds.
3. Keep aside around twenty almonds for garnish and grind the rest to a coarse powder.
4. Add almond powder and sauté over medium heat till golden.
5. Add semolina (Sooji) and mix well.
6. Add sugar and mix well with almond and sooji in the pan stirring it continuously.
7. Immediately add milk and stir to mix well.
8. Let it cook for eight to ten minutes.
9. Now add saffron and stir again.
10.Continue to cook till the halwa thickens.
11.Add green cardamom powder and stir to mix well.
12.Add one tablespoon of ghee from the top to enhance aroma.
1. Finally garnish with reserved almonds and serve hot.

Enjoy this hot halwa...yummy!!!

Quick Ras Malai for NRIs

2007-05-04T19:40:00.000+05:30

I know that this one is everyone's favourite and its so difficult to get a genuine taste abroad like India..but if you are trying this there are two things..one it is so easy to make, two it is really close to the genuine taste...in short satisfaction guaranteed...try out now...

Ingredients:

Haldiram's Tinned Rasgulla (Available commonly abroad)

1 liter full cream milk

1 Milk maid Tin
1/2 cup sugar

1 Pack fresh Cream
1 tsp green cardamom powder

few strands of Saffron
1/2 cup thinly sliced almonds or pistachios

Method:

Open Haldiram Rasgulla Tin and take out all the rasgullas and gently squeeze and flatten them by pressing in your hands.

Take a thick bottom vessel and boil milk and reduce it to almost half by stirring continuously and then add fresh cream and Milkmaid tin and keep stirring for another 10 minutes till they have blend smoothly.

Add few strands of Saffron, Green Cardamom and stir well.

If needed add 1/2 cup sugar and again stir well. (Please note that you can also do away with sugar as milkmaid is sweetened thick milk so sugar content is present already)

Now let it cool for a while and add the squeezed Rasgullas to this mixture.

Top it up with almonds and Pistachios and refrigerate for at least half an hour to one hour.

Serve Cool !!!

Yummy Yummy Yummy and do leave a yummy comment if you are successful in your Project Rasmalai.

Malai Corn Palak

2007-05-04T18:35:00.000+05:30

Ingredients:
1 cup Sweet corn kernels (boiled)
1 cup Fresh cream
3 medium bunch of Spinach leaves (Palak)
2 tbsps Refined Oil
2 medium sized Onions (chopped)
1 tsp Ginger paste
1 tsp Garlic paste
3 Green chillies (chopped)
Salt to taste
1 tsp Dry mango powder (amchur)
1/2 tsp Caraway seeds (shahi jeera)
1 tbsp Lemon juice
1 tbsp Dried fenugreek leaves (kasuri methi)

Method
Clean and wash palak leaves thoroughly and ensure no sand grains are left on the leaves.
Then blanch palak in plenty of boiling water for a minute or two, drain and refresh the leaves in ice-cold water.
Now blend the palak and make a puree.
Heat the boiled corn in half or one cup of water.
Take a Karai and heat oil in a pan, add caraway seeds and stir-fry till it changes colour.
Now add chopped onions and cook until golden brown.
Add ginger and garlic pastes and sauté for 5-7 min.
Now add green chillies and stir-fry for ten seconds.
Time to add corn, palak puree, salt and amchur powder to this mixture of onion masala.
Mix it well and let it cook for two to three more minutes.
Add fresh cream and simmer till you reach the desired .
Take off the heat and add lemon juice.
Now sprinkle roasted crushed kasuri methi to enhance the flavour.
Mix and serve immediately.

**Another small variation that you can try is: Put some grated processed cheese on the top covering the full layer in the bowl and put it in a pre heated oven for 7-10 min (Till cheese melt)...hmmmm...yummy...superb is the outcome.

Cheesy Chicken Kebab

2007-05-04T14:43:00.000+05:30

Ingredients
Serves 4
6 Chicken breasts (boneless, 2 inch cubes, 100 grams each)
1 Egg
1/2 tbsp Caraway seeds (shahi jeera)
1/2 tsp Green Cardamom Powder
1 tsp Green chilli paste
2 tbsps Ginger-garlic paste
1 tbsp Fresh coriander leaves (chopped)
1/4 cup Roasted chana dal powder
1/4 tsp Turmeric powder
1/4 cup Cream
1 1/2 cups Thick yogurt
1 cup Processed cheese (grated)
Salt to taste
7-8 Black peppercorns (crushed)
Oil to shallow fry

Method

Take a deep Bowl and break egg in it.
Add shahi Jeera, green cardamom powder (हरी इलायची), green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well.
Add processed cheese, salt, crushed black pepper (काली मिर्च) and mix well.
Add the chicken cubes and mix.
Set aside to marinate for about half an hour.
String the chicken cubes onto skewers.
Heat a non stick grill pan.
Sprinkle some refind oil (Saffola/Sunflower etc.) and place the skewers on it.
Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
Cover the pan with aluminium foil to ensure even cooking.
Serve hot.

White Sauce

2007-05-02T19:39:00.000+05:30

Ingredients:

1tbsp butter (Amul) or any other brand
1tbsp Plain /Refind Flour (Maida)
1 Teacup Milk
Salt and Pepper to taste

Method:

Take a Karai and first put butter and put it on high flame.
Once it melts add refined flour (मैदा) and stir well with butter for 10-15 sec.
Remove from fire and add milk slowly and gradually and mix really well so that no lumps are formed
Just heat the whole mixture for not more than 10-15 sec. Do not Boil it.
Add Salt and Pepper to taste.

Your white creamy sauce is ready for baked veggies and chicken macroni etc.

Perfect for Sunday Brunch and loved by kids.

Sweet and Sour Chicken

2007-04-26T10:29:00.000+05:30

Hi, This one is my personal best. What a perflect blend with Fried Rice and Noodles.
Really very easy to make, I am 100% sure it is a perfect family delight !!
A must Try !!

Ingredients:

For preparing Chicken:

Chicken 500 gms. (Chopped in small size pieces, You can take boneless or the
one with bones) (Chicken with bone tastes very well though)

2 tsp Soya Sauce

1 Egg

1 tsp Vinegar

2 to 3 tsp Maggie Tomato Ketchup

White Pepper Powder 1/2 tsp.

Salt to taste

Chilli Powder 1/2 tsp

Cornflour 2 tsp

For preparing Sweet and Sour Gravy:

Maggie Tomato Ketchup - 3 tbsp.
White Vinegar- 1 tbsp.
Sugar - 3 tbsp.
Cornflour - 1 tbsp
Ginger - one small piece 1/2 inch
Garlic - 2-3 flakes coarsly smashed
Salt to taste
Chilli Powder to taste
Water - 3 Tea Cups or 2 Large Cups
Refind/Vegetable Oil for frying - 2 tbsp.
Chop Carrot, French Beans, Capsicum, Onions Long thin stripes and fry them separately just for 2 -3 minutes each.

Method:
Lets first prepare the Gravy:
1. Take a Big Bowl, Mix together Sugar, Tomato Ketchup, Vinegar and Cornflour.
2. Mix it well.
3. Now Put it on high flame and let the whole thing start to boil.
4. Add 3 cups of water and keep stirring continuously, don't let the lumps form.
5. You will see small bubbles on the surface and then a glaze like gravy, there will be shiny surface in the gravy and thats when you have to add the crushed ginger and garlic to add a flavour to the gravy.
6. Now add all the fried veggies in this gravy while it is boiling.
To prepare chicken:
1. Mix together egg, cornflour, vinegar, soya sauce, chilli sauce, salt, chilli to a semi thick batter.
2. Add chicken pieces to it and let it marinate for at least an hour.
3. Take 1 tbsp. Refind Oil and heat it, then deep fry chicken pieces one by one in the oil and take it out.
4. Add the deep fried chicken pieces in the gravy that we have just made above and let it boil for 5 minutes on the gas.
5. Remove from heat and serve piping hot with fried rice or noodles by sprinkling some spring onions on the top.

** Important please note that the gravy should not be very thick, if you want please add some more water while it was boiling before adding the veggies and chicken.
Sounds Yummy !!! Don't forget to leave your comment.

Indian Chowmein / Indian Style Noodles

2007-04-25T08:59:00.000+05:30

This one is dedicated to the new food variety popularly known as "Indo- Chinese" and people have become so innovated these days that some restaurants in Singapore have renamed this category as "Chindian Food" Anyways I'll go by the first discovery name From the Indo-Chinese Menu.

So please note the ingredients for a Veg Noodles Platter:

1 Packet (Plain Tops Noodles) or any other brand of your choice you can also pick up a new brand called Ching's noodles available in most asian grocery stores abroad.

1 Green Capsicum (Thin and long sliced)

1 Carrot ( Thin and Long sliced)

10 French Beans (Long Vertical Cut Thin)

1 Onion (Long sliced Cut)

1/2 Cabbage (Long and thin sliced)

Salt to taste

Chilli Powder to taste

Soy Sauce - 1 - 3 tsp.

Tomato Ketchup - 3 tsp.

Chilli Sauce (Green ) - 2 tsp.

Chilli Sauce (Red) - 1 tsp.

Vinegar - 1-2 tsp.

Spring Onions -2 tbsp. Finely Chopped

Refind Oil - 4 tbsp.

Method:

First Boil eight cups of water and put the noodles packet after breaking them in half.

Let it boil for precisely 4 Minutes..Please be really cautious that you should not over cook the noodles else they loose their charm.

While they are boiling add 2 tsp. of Salt and 1 tsp of Refind Oil.

Now drain and wash them under Cold Tap water and let them stay for 2 minutes in a stainer.

Incase you feel that they are a little sticky you can add i tsp of vegetable cooking oil and with the help of your hand coat it on the Noodles.

Now take 2 tbsp Vegetable Refind Oil (Saffola Gold/Sunflower/Any Brand) in a Wok. Now You must be wondering what is a Wok..For those of you who don't know..Its a Chinese Style Non Stick Karai. Big and Deep.Perfect for making noodles. Incase you don't have , use an Indian Karai.

Now fry the Capsicum, Carrot, Cabbage (Very Little), Onions, French Beans all separately. Please do not over cook, they should be crunchy.so every veggie should be cooked for a minute or two really fast by stirring constantly.

Take out veggies and keep them together.

Now take 1 tsp of oil in the wok put all veggies and Noodles together and with very loose hand start mixing them gently.

Sprinkle Salt, Chiili Powder and Mix well so that it spredas evenly all over.

Add Tomato Ketchup (Maggie, Heinz, Any other), Chilli Sauce (Green One) (Sin Sin, Tops, Chings, Any other brand of your choice), Soya Sauce (1 tsp if using a dark soy sauce else 3 tsp if using a light soy sauce), Vinegar (2 tsp), Red Chilli Sauce - 1 tsp.

Mix well so that the noodles are evenly coated with multiple Sauce and flavours.

Let it cook for 2 minutes stirring gently.

Serve Hot with topping of Spring Onion sprinkled all over it.

Trick 2: Wanna make your food Crispy

2007-04-25T08:03:00.000+05:30

I am sure you all must have heard about a wonderful ingredient commonly found in Indian Kitchen commonly known as Semolina (Sooji)/(Rava). This is a great ingredient to make your food stuff more crispy and crunchy.

1. To make the Puris Crispy just Add a teaspoon of Semolina / Rava and 1 teaspoon of Rice flour to the wheat flour while kneading.

2. You can use Sooji as a great substitute for Bread Crumbs as well.

Trick I: Sticky Rice..No More

2007-04-25T07:54:00.000+05:30

Manier times it happens that when we cook rice the grains stick with each other and makes an aweful sight on the table. In order to Avoid it follow these two tricks:

Trick 1:Wash the rice a few times until the water runs clear. Then stain the rice and let it sit for 20 minutes. By doing this you will remove all the starch and help the rice to remain separate after cooking.

Trick 2: Also adding a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will tend to remain separate.

Murgh Musallum/Chicken- Mughal Style

2007-04-22T18:37:00.000+05:30

Ingredients:
Good for 8 people.

1 kg 250 grams chicken pieces
4 Green chillies
20 flakes garlic
20 gms. ginger
1 tsp. garam masala powder
5 tsp. salt
1 tsp. turmeric powder
1 cup curd beaten
2 tsp. red chilli powder
12 cloves
12 peppercorns
2 sticks (2 cms. each) cinnamon
8 brown cardamoms (peeled)
16 almonds (shelled)
1 tsp. cumin seeds
2 tsp. coriander seeds
1 cup Refind Oil
3 large (1/2 kg.) Onions (Thinly sliced)
3/4 cup water
3 large (1/2 kg) Tomatoes (blanched and pureed)
2 tbsp. coriander leaves (finely chopped)

Method:

Prick chicken pieces all over with the help of fork.
Grind together chillies, 12 garlic flakes, and half of the ginger piece into a fine paste.
Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder.
Allow to marinate it for about 1/2 an hour.
In a pan, roast together cloves, peppercorn, cinnamon, cardamoms, almonds, cumin and corriander seeds.
Heat oil in a pan for about 3 minutes.
Add onions and remaining garlic flakes (8).
Fry till onions are golden brown and remove from heat.
Strain oil and pour into cooker and keep it aside.
Grind together fried and roasted ingredients and remaining ginger (10gms.) into a paste, adding a little water (1/2 cup) from time to time.
Remove chicken pieces and reserve the marinade.
Group chicken into 2 batches.
Place the pressure cooker with oil on high heat. Lightly brown each batch and remove.
To the remaining oil in cooker add the ground paste. Stir and fry for about 2 minutes.
Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp) and mix really well.
Now add the remaining water (1/4 cup)
Close the pressure cooker. Bring to full pressure on high heat. After one or two whistles reduce the heat and let it cook on slow for another 5 minutes.
Remove cooker from heat and let the steam come out on its own.
Open the cooker and Serve hot chicken garnished with fresh green coriander leaves.

Handy Tips : Chicken

2007-04-22T18:30:00.000+05:30

Non Veg food is loved by a large number of people. Here are some handy tips for Preparing Chicken.

1. Pressure Cooking is a quick and convenient way of saturating chicken with the flavours of your chosen spices.
2. The chicken is rendered both succulent and delectable.
3. Before cooking the typical North Indian Dishes, the chicken should be skinned, washet and pat dry.
4. This allows spices to penetrate into the dish.

Chicken 65

2007-04-22T16:08:00.000+05:30

Ingredients
Serves 4

450 gms Chicken (boneless, 1½ inch pieces)
1/2 cup Yogurt
1½ tbsps Lemon juice
2 tbsps Rice flour
Salt to taste
8-10 tbsps Oil
20 Curry leaves

Masala
6 cloves Garlic
1/2 inch stick Turmeric (fresh)
2 tbsps Coriander seeds
1 tbsp Peppercorns
4 Red chillies whole
2 one inch pieces Ginger

Method

Grind masala ingredients to a fine paste along with ten curry leaves.
Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste.
Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator.
Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously.
Add another batch of the chicken and repeat.
Lower the heat once all the chicken has been added.
Turn the pieces frequently, basting with the remaining masala.
Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.
Adjust salt, add the remaining curry leaves, toss well and remove.
Drain the excess oil and serve the chicken hot.

Imp Tip:
If you cook the chicken with the bones it will be more succulent and tasty.

Fried Chicken Chettinaad

2007-04-22T15:55:00.000+05:30

This one is dedicated to all my freinds from Tamil Nadu.

Ingredients
Serves 4
800 gms Chicken (1 medium sized)
2 medium sized Onions (roughly chopped)
1 inch piece Ginger (roughly chopped)
4-6 cloves Garlic (roughly chopped)
4 Green chillies (roughly chopped)
4-6 Red chillies whole
1/2 tsp Turmeric powder
1 tbsp Lemon juice
2 tbsps Rice flour
Salt to taste
10-12 Curry leaves (finely shredded)
Oil to shallow fry

Slit chicken through the backbone and the breast, into two equal halves.
Make three to four half-inch deep cuts on breast and leg pieces.
Grind onion, ginger, garlic, green chillies and red chillies to a smooth paste adding a little water if required. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste.
Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator.
Mix in shredded curry leaves into the chicken.
Heat oil in shallow pan, add marinated chicken and sauté on high heat for two minutes on both sides to seal the exterior.
Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade.
Sprinkle a little water, if the chicken starts drying.
The last few minutes of the cooking should be done on high heat again, so that the surface of the chicken is crisp and golden brown.
Cut into smaller pieces and serve hot.

Shahi Murgh Do Pyaza with Saffron

2007-04-21T20:24:00.000+05:30

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

Grind almonds, chironji and khuskhus to a fine paste.
Heat oil a pan and sauté sliced onions to golden brown colour.
Add ginger paste, garlic paste and sauté for two minutes.
Add red chilli powder and turmeric powder.
Add chicken pieces and stir-fry for five minutes.
Sprinkle a little water at intervals so that the masala does not burn.
Add salt.
Add the yogurt and cook further for a minute.
Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
Pour in three cups of chicken stock and bring to a boil.
Once the mixture boils cover and simmer for twenty minutes.
Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
Serve with parathas.

Dahi Tamatari Murgh

2007-04-21T19:49:00.000+05:30

Ingredients good for 4 people:
800 gms Chicken (1 inch pieces on the bone)
1½ cups Yogurt
4 medium sized Tomatoes (blanched, de-skinned & pureed)
2 medium sized Onions (sliced)
Fresh mint leaves a few sprigs
3 tbsps Oil

Paste:
1 tsp Green chilli paste
2 tsps Garlic paste
2 tsps Ginger paste

Masalas:
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 tsp Green Cardamom Powder
1/2 tsp Nutmeg powder
4 Cloves
1 tsp Pepper powder
4 Black cardamoms
2 inch sticks Cinnamon
2 Bay leavesSalt to taste

Method:
Wash chicken under running water. Keep it aside.
Marinade for chicken : In a bowl whisk three-fourth cup of yogurt, green chilli paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves.
Stir-fry for a few seconds and add sliced onions.
Sauté until golden brown.
Add the remaining ginger and garlic pastes.
Sauté for two minutes.
Add the marinated chicken and sauté on high heat for two minutes stirring constantly.
Lower the heat and put it to simmer for another two minutes.
Add the coriander powder, turmeric powder and red chilli powder.
Cook further for three to four minutes.
Whisk the remaining yogurt and add.
Cook for two to three minutes.
Add fresh tomato puree and cook until the raw flavours of tomato are gone.
Simmer until the chicken is cooked.
Sprinkle green cardamom and nutmeg powder.
Stir and remove from heat.
To serve arrange in a bowl and garnish with mint sprigs.

Murgh Dum Pukht

2007-04-21T18:11:00.000+05:30

This one is a microwave special , a fabulous treat for you and your family...did you just check the long list of 22 ingredients..it has to be good really good.

Ingredients

2 inch stick Cinnamon
6 Black cardamoms
6-8 Cashewnuts
2 medium sized Onions
Fresh mint leaves a few sprigs
1 tbsp Garlic paste
1 tsp Red chilli powder
Oil to deep fry
Fresh coriander leaves a few sprigs
1 cup Yogurt
1 tbsp Ginger paste
1 kg Chicken
Salt to taste
4-5 strands Saffron
6 tbsps Lemon juice
1 tsp Rose water
4 Cloves
6 Green cardamoms
1 tbsp Poppy seeds (khus khus)
1 tbsp Sunflower seeds (chironji)
1 inch piece Ginger
3 Green chillies

Method
First and foremost crush together cinnamon, cloves, green cardamoms, black cardamoms.
Clean, wash coriander leaves and mint leaves.
Soak khus khus, cashewnuts and chironji in warm water and then grind to a fine paste.
Peel, wash, slice and deep fry onions till golden brown.
Peel, wash and cut ginger into julienne.
Remove stems, wash and chop green chillies.
Make a fine paste by grinding together browned onions, green chillies, mint leaves with water.
Take whipped yogurt and add cashewnut paste, ginger paste, garlic paste and mix well.
Add salt, red chilli powder, onion paste and mix again.
Add saffron dissolved in water, finely chopped coriander leaves, ginger julienne, lemon juice and freshly crushed garam masala and mix.
Add rose water and mix.
Apply this marinade to chicken properly.
Let the chicken stand with the marinade for half an hour.
Apply oil to a microwave ovenproof glass bowl and transfer the chicken with marinade into it.
Cover with a lid or cling film on which make two to three holes.
Cook in the microwave at micro HIGH for ten minutes.
Lower the power to half and cook for another ten minutes. Serve hot.

Bhavnagri Mirch Wala Murgh

2007-04-21T18:06:00.000+05:30

Ingredients
Serves 4

800 gms Chicken (2 inch pieces on the bone)
10-12 small Bhavnagri chillies
2 tsps Fennel powder (saunf)
1/2 tsp Fenugreek seed powder (methi powder)
2 tsps Roasted cumin powder
2 tsps Yellow mustard seeds (crushed)
1/2 tsp Onion seeds (kalonji)
Salt to taste
1 cup Yogurt (whisked)
2 Green chillies (crushed)
2 tbsps Oil
2 medium sized Onions (sliced)
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder

Method:

Slit bhavnagri chillies and remove seeds.
In a bowl mix together fennel powder, fenugreek seed powder, roasted cumin powder, crushed yellow mustard seeds, onion seeds and salt.
Stuff this mixture into the slit chillies and set aside.
Take chicken pieces in a bowl.
Add salt, yogurt and crushed green chillies and let it marinate for about fifteen minutes.
Heat oil in a pan.
Add onions and sauté till they soften.
Add the stuffed chillies and mix.
Add ginger paste, garlic paste, coriander powder, turmeric power, red chilli powder and sauté for two to three minutes.
Cover and cook till the chillies soften.Add marinated chicken and mix well.
Cover and cook on high heat for about ten minutes.
Uncover and stir once.
Cover and cook on low heat for another ten minutes.
Serve hot.

Karai Chicken

2007-04-21T16:07:00.000+05:30

This is a wonderful non veg side dish. Perfect if you are hosting a lunch or dinner or cooking for your folks at home.
Ingredients:
Serves 4

500 gms Chicken (1 inch sized pieces)
3 tbsps Oil/Desi Ghee
1/2 tsp Cumin seeds (जीरा)
2 medium sized Onions (finely chopped)
1 tbsp Garlic paste
6-7 Red chillies whole (साबुत लाल मिर्च)
1 cup Tomato puree
1/2 tsp Kasoori methi (सूखी कसूरी मेथी)
Fresh coriander leaves (finely chopped)a few sprigs
1 inch piece Ginger (julienne) (लम्बा लम्बा कटा हुआ अदरक)
1/2 tsp Red chilli paste (Just gring some red chiilies with a little water/you can also use the readymade ones available commonly at all grocery shops)
1 small sized Capsicum (long thin sliced)

Method

Heat oil in a pan and add cumin seeds, chopped onions and cook till brown.
Add garlic paste and sauté.
Add chicken pieces and sauté.
Break red chillies and crush to a coarse powder.
Add crushed red chillies and mix.
Add tomato puree and cook for a few minutes or till the chicken is done.
Add kasoori methi, fresh coriander leaves and ginger julienne.
Sauté.
Add red chilli paste and mix well.
Add sliced green capsicums, mix and cook for a minute.
Serve hot in a karai.

Yes serve in a karai, these days there are many karai style serving bowls available specially the ones with a copper bottom..As the name suggest this dish becomes doubly tempting if served in a karai...

Enjoy Folks and don't forget to give your reviews...Would really appreciate a comment from you.

2007-04-21T16:03:00.000+05:30

Starting tomorrow I have dedicated one full week to chicken lovers...so if you have a great chicken recipe please don't forget to post it I will dedicate the blog to my greatest contributor for a week.

Sneak Review..coming up soon...Koyla chicken, Kohlapuri Style chicken, Dhaba Chicken, Jhoomta Kukad,Fried chilli chicken, Kadai Chicken, Butter chicken, Palak Chicken, Chutney Chicken....so please wait until tomorrow...until then happy aaloo preparations

Aaloowala Gosht (Mutton)

2007-04-21T15:40:00.000+05:30

You all must be thinking Aaloo is mostly cooked as a veg dish...Today i thought of posting a non veg dish with aaloo. I always get some great reviews about this dish...as it is perfect for mutton lovers and perfect for those who don't eat mutton but eat aaloo marinated in the mutton gravy...Sounds interesting..try this one truly a perfct north indian dish ( Saddae Punjaab se)...

Ingredients:
Serves 4
3 large sized Potatoes (cut into 1 inch cubes)
1/4 cup Yogurt (whisked)
1 inch stick Cinnamon
Salt to taste
1 Bay leaf
1 tsp Garam masala powder
600 gms Mutton (cut into 1 inch cubes)
2 tbsps + to deep-fry Oil

Ground into a fine paste these following ingredients:
1 tsp Red chilli powder
2 Red chillies whole
2 cloves Garlic
1 large sized Onion (roughly chopped)
2 medium sized Tomatoes (roughly chopped)
1 tsp Cumin seeds
1 tsp Coriander powder
2 Cloves

Method:
First of all heat oil in a pan and deep-fry potatoes till light brown in colour.
Drain onto an absorbent paper and keep it aside.
Now pressure-cook the mutton pieces with salt till three forth done.
Heat two-table spoon of oil in a kadai and add bay leaf, cinnamon, ground masala,yogurt and salt and fry till the oil surfaces. (घी ऊपर तक आ जाना चाहिये)
Add boiled mutton pieces and cook in masala till almost done. This is an important part ensuring you are stirring it very well with the masala so that the mutton pieces are mixed really well.
Now add fried potatoes garam masala powder and one cup water and simmer for two to three minutes.
Serve hot with steamed rice.

Aaloo Gobhi Tahiri

2007-04-21T15:27:00.000+05:30

Sometimes one doesn't feel like cooking the whole lunch so here comes a great substitute really easy and handy...try out Tahiri..even kids love it and so does the elders...

Ingredients
Serves 4

1½ cups Basmati Rice (Any Brand)
1 medium sized Potato (1/2 inch cubes)
1/2 medium sized Cauliflower (small florets)
2 tbsps Refind/ Vegetable Oil
1 tsp Cumin seeds
1 Bay leaf
1 inch stick Cinnamon
1 Black cardamom
3-4 Peppercorns
4-5 Cloves
1 medium sized Onion (sliced finely)
1/2 cup Green peas (shelled)
1 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam masala powder
Salt to taste

Method:
First Soak Basmati rice in three cups of water for fifteen to twenty minutes.
Drain and keep aside.
Then heat oil in a vessel and add cumin seeds, bay leaf, cinnamon, black cardamom, peppercorns and cloves. As soon as they change the colour and start splattering add onion and sauté till light brown.
Then add potato, cauliflower and green peas and sauté on medium heat for two to five minutes.
Now add rice, turmeric powder, red chilli powder, garam masala powder and salt along with three cups of hot water.
Cover and cook on low heat for fifteen to twenty minutes or till rice is done.
Serve hot with Boondi ka Raita or Kheerae ka raita along with some green dhaniya and pudina chutney.

Perfect for a sunny afternoon...and you may also try making the Namkeen Lassi or chaach with bhuna jeera which goes perfectly with it on a sunny afternoon.

Aaloo Paneer Cutlets

2007-04-19T15:53:00.000+05:30

Ingredients:
200 gms Cottage cheese (paneer, grated)
1 medium sized Onion (chopped)
4 tbsps Fresh coriander leaves (finely chopped)
Salt to taste
1/4 tsp Pepper powder
1 tsp Garam masala powder
2 large sized Potatoes (boiled & mashed)
4 tbsps Refined flour (maida)
1 cup Cornflakes (crushed)
1 tbsp Raisins (kishmish)
1 tbsp + to deep fry Oil
1/2 tbsp Red chillies (crushed)
3-4 Green chillies (chopped)

Method:

Method
1.Soak raisins in warm water for some time before use.
2. Drain well.
3. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent.
4. Remove.
5. Mix together paneer, potatoes, crushed red chillies, fried onion, chopped green chillies, chopped coriander leaves, garam masala powder, salt and raisins.
6. Make cylindrical shaped croquettes one inch thick and two inches long.
7. Make a thin batter of refined flour, salt, pepper powder and water.
8. Dip the croquettes in this batter and roll in crushed cornflakes.
9. Keep the croquettes in the refrigerator for an hour or more.
10. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain onto an absorbent kitchen towel.
11. Serve hot with green coriander chutney.

गोलू मोलू आलू

2007-04-19T15:46:00.000+05:30

The name is tempting and so is the dish..Note the ingredients now:

1 tsp Cumin seeds
16-20 Baby potatoes
1 tbsp Lemon juice
1 tsp Coriander seeds
4-5 Cloves
1 tsp Fennel seeds (saunf)
2-3 Green cardamoms
2-3 Red chillies whole (broken)
2 tbsps Oil
Salt to taste

Method:
1. Wash and wipe the potatoes and cut into two to four pieces each without peeling.
2. Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies.
3. Cool and grind coarsely.
4. Heat oil in a pan and the potato pieces and salt.
5. Stir, cover and cook on medium heat.
6. Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously).
7. Mix well, cover and cook on medium heat for another five minutes.
8. Open the lid, add lemon juice and remove from heat.
9. Mix, cover and keep aside for at least five minutes.
10.Serve while it is still hot.

Mumbai ka Aaloo Bonda

2007-04-19T15:28:00.000+05:30

Mumaiyya Recipe aa gayi hai bhai...those who love to have some munching in the evening and those who have to make something special for MIL and FIL..this is just perfect...Woo them by making it this evening.

Really an easy one...and perfect for a rainy day (you know what I mean)

Ingredients:

2 Large Boiled, Mashed Aloo (Potatoes)

1-2 Green Chilies (chopped) (हरी मिर्च)

1tbsp Coriander leaves (finely chopped) ( हरा धनिया )

1cup gram flour ( बेसन )

Salt to taste

Red chili powder to taste ( लाल मिर्च )

1/4th tsp Garam Masala powder (गरम मसाला)

1/4th tsp turmeric powder ( हल्दी)

Refind Oil for frying

Method:

1.) Add salt, chili powder, garam masala, corriander, and green chilies to the mashed aloo (potatoes) and mix well.
2.) In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it.

3.) Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).

4.) Make small balls of aloo (potato) mixture.

5.) Dip each ball in the batter and deep fry them till golden brown

6.) Serve aloo bonda with Imli Ki chutney aur tomato ketchup.

कैसा लगा ज़रूर बताना भूल नहीं जाना

Aaloo Manchurian

2007-04-19T12:28:00.000+05:30

This recipe is also zara Hut ke...You must have tried Gobhi Manchurian..but try this one it tastes even better and yes..a further twist can be that you have a aalo manchurian and gobhi manchrian mixed and served!!! So try this innovative Indo Chinese Dish..you will not regret...
Ingredients:
3 large Potatoes (Aaloo)(Chop into wedges shape)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup thin sliced Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil
2 Sprigs of Spring Onions finally chopped
Thai Sweet and Chilli Sauce (Optional)

Method:
1.Make a paste of maida, corn flour and salt using water.
2.Dip the Potato Wedges in the mixture and deep fry till golden brown.
3.Keep aside on a tissue paper.
4.Heat oil in another pan and add the ginger and garlic paste, let it saute for two minutes till light reddish brown.
5. Add thin sliced chopped onions and green chilis to it and saute for some more time.
6. Mix aginomoto, soya sauce and tomato sauce to it.You can also add green chilli sauce and thai sweet and chilli sauce to taste it even better.
7.Add fried Potato Wedges kept aside and mix well.
8. Let it cook for 5-7 minutes and the Garnish it with coriander leaves and spring onions.
9. Serve it hot with momos or noodles.

Its really really tasty tasty yummy yummy.

Khatta Teekha Chatpata Aaloo

2007-04-19T12:00:00.000+05:30

Just reading the title of this dish leaves one with a mouth watering stuff!!

So read on an note the Ingredients:

1/4 kg Baby potatoes
2 tsps Kashmiri red chilli powder (For that lovely red tandoori colour)
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
Fresh coriander leaves a few sprigs (Chopped finely)
2 tsps Oil (You can also use Desi Ghee to enhance the taste)
1/2 tsp Mustard seeds
Salt to taste
2 tbsps Tamarind pulp ( Imli ka paste)
Chaat Masala Chutki Bhar

Method:

1.Wash baby potatoes well under the running water.
2. Do not peel them, leave them with the skin.
3. Masala Paste: Now Blend together Kashmiri red chilli powder (Laal Mirch), turmeric powder (Haldi Powder), coriander powder (Dhania Powder) and cumin powder (Jeera Powder)with two to three tablespoons of water to make a smooth paste.
4.Clean, wash and chop coriander leaves.
5.Heat oil in a pan, add mustard seeds let it crackle.
6. Add potatoes, salt to taste and half a cup of water in it.
7.Cover and cook till potatoes are half done.
8.Stir in the masala paste.
9.Cover and cook till potatoes are completely cooked.
10.Add coriander leaves and mix well.
11.Add tamarind pulp and cook on low heat for ten to fifteen minutes.
12.Sprinkle chaat masale.
13.Serve hot.

Works very well as a side dish for lunch and dinner..you may want to add some chopped green chillies as well from the top incase you wanna a mouth watering and eye watering experience ;0)

Cheers

Potato Wedges McDonald Style with a twist

2007-04-19T11:28:00.000+05:30

This Recipe is inspired by the Potato Wedges that you get at an Indian McDonald Restaurant but with an actual Indian Twist...Ab Ye Banana Bhaut aasaan..

Ingredients
Good for 4 People.

8 medium sized Potatoes (cut into wedges shape)
Salt to taste
1 tbsp + for greasing Oil

For paste, ground the following ingredients together in a mixer:
1 small sized Onion
2-3 Green chillies (Remove the stem)
Fresh coriander leaves a few sprigsfinely chopped
Fresh mint leaves a few
1 tsp Chaat masala (Any Indian Brand like MDH, Everest, Chunky Chaat Masala)
1/2 tsp Garam masala powder

Method:

Pre heat oven to 180°C.
Apply salt, ground paste and oil to potato wedges.
Grease a baking tray and place potato wedges on it.
Bake the potatoes for ten to fifteen minutes at 180°C till you feel they are done. Serve hot with Tamarind chutney or Tomato Ketchup.

Potato Rosti

2007-04-19T10:54:00.000+05:30

Hi, I recently went to a restaurant called marche' in singapore. Iwas so amazed with this lovely dish called Potato Rosti...I tried it and loved every bite of it.

A must try for a wholesome breakfast or lunch...Also you may want to add it to the kids menu...I am sure kids will freak out if you happen to make this for them.

Enjoy the recipe now:

Ingredients:

10 large potatoes

Olive oil if you are very health conscious otherwise

Butter if you are making for kids and want a good flavour

Salt and pepper to taste

Rosemary leaves (if available)

Spring Onion (Finely Chopped)

Sour Cream (Available at all the grocery stores easily)

Method:

1.First step is very imp..boil the potatoes carefully if you are using the indian pressure cooker just one whistle and thats done, else take a pot and put water and potatoes in it & boil for 8-14 minutes so that they are just par boiled. (Please see that the boiling shud be done to an extent that you can grate them nicely without mashing them or mixing together. You should be able to get thin strands like a flat pasta after grating).

Once boiled peel them and grate them using the biggest side of the grater ( कद्दुकस्स ) so that you get long flat pasta shaped boiled potatoes strands.

2. Heat 3-4 tsp olive oil or 1/2 cup butter until very hot in stoneware or non-stick pan.

3. Put a big spoon full of boiled potatoes and spread evenly so that it covers the bottom of the pan. Incase there is some space left then u may want to add some more grated potatoes to cover it.

4. Cook over medium heat about 8-10 minutes.

5. Flip potatoes using large spatula.

6.Cook for 7-8 minutes more on the other side till u see some reddish texture on the rositi.

7. Take it out in the plate. Garnish with rosemary leaves. Add salt and pepper to taste.

8. Real delight is if you serve it with sour cream and sprinkle some spring onions on top...

Very yummy...Must try for a light brunch..Truly amazing and awesome.

Don't forget to post your comments incase u love any of the dishes i have mentioned on my blog!!

Cheers!!

Aaloo

2007-04-16T19:59:00.000+05:30

2007-04-16T19:51:00.000+05:30

अब जब आलू कि बात कर रहे हैं then lets check out what Aaloo has to offer in this new blog.

One serving of a 5.3 ounce, medium potato provides:

45% of the Daily Value for vitamin C
21% of the Daily Value for potassium
Three grams of fiber
Only 100 calories

In a study comparing the overall anti-oxidant activity of potatoes, bell peppers, carrots, onions and broccoli, potatoes ranked a close second, after broccoli.

Potatoes are rich with antioxidants – a key substance protecting cell components from the damaging effects of “free radicals” natural by-products of cell metabolism. Free radicals travel through cells disrupting the structure of other molecules, causing cellular damage. Such cell damage is believed to contribute to aging and various health problems.
Potatoes contain glutathione, an antioxidant that may help to protect against some cancers. Per serving: potatoes, along with avocadoes, asparagus, squash, okra, cauliflower, broccoli and raw tomatoes have the highest content of anti-oxidants, compared to other vegetables.

Aaloo ki Rassedar Subji

2007-04-16T18:33:00.000+05:30

Ab aap Chinta na Karen..maine ek aur recipe post kar di hai abhi..Aaloo ek aur style mein...Goes very well with Puri and Round Cut Raw Onion with Chaat Masala sprinkled over it...
Aalo banana hai kitna aasaan...check kariye aap sab log!!
Aur ab nahin kehna ki Sunday ko breakfast mein apni MIL ke liye kya banaoo..
Yeh meri MIL ki favourite recipe hai!!!
Have Fun
Now nothe the Ingredients
Serves 4
4-5 medium sized Potatoes
2 inch piece Ginger
4 tbsps Ghee
1 tsp Cumin seeds
1/2 cup Yogurt
Rock salt to taste
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder

Method
Peel, wash and cut potatoes into one-inch sized cubes.
Keep in water.
Peel, wash and chop half of the ginger in julienne and grind the remaining into a smooth paste.
Heat ghee in a pan and sauté potatoes till golden brown.
Drain onto an absorbent kitchen paper.
Add cumin seeds to the same pan. As they begin to change colour, add ginger paste.
Sauté briefly.
Stir in yogurt and potatoes and cook till ghee separates.
Add rock salt, red chilli powder, turmeric powder and half the ginger julienne.
Simmer and cook on low heat for eight to ten minutes.
Garnish with remaining ginger julienne and serve hot.

Aaloo Chole

2007-04-16T18:00:00.000+05:30

Ingredients
Serves 4

2 medium sized Potatoes (boiled)
5 tbsps + to shallow fry Oil
4-6 Green chillies (slit)
1 tbsp Ginger paste
1½ tsps Red chilli powder
1 tbsp Pomegranate seeds (अनार्दाना)
2 medium sized Tomatoes
2 tbsps Coriander powder
2 tbsps Cumin powder
1/2 tsp Dry mango powder (अम्चुर)
Salt to taste
1½ cups Chickpeas (kabuli chana)
1 tbsp Tea leaves or Tea Bag : Makes the chana black
2-3 Dried Indian gooseberry (amla) : This will make the chana black
1 tsp Garam masala powder
2 tbsps Cumin seeds
1 tbsp Garlic paste

Method:

Wash and soak chickpeas in four cups of water overnight.
Tie tealeaves and amla in muslin cloth to form a bundle.
Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth.
Pressure cook for twenty minutes or until soft and completely cooked.
Drain the cooked chickpeas and reserve the cooking liquor.
Discard bundle of tealeaves-amla.
Peel the boiled potatoes and cut them into one inch sized cubes.
Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In another pan heat sufficient oil, add potatoes and shallow fry till golden.
Drain onto an absorbent paper and keep aside.
Add boiled chickpeas to the masala, add some more cooking stock and salt.
Cook on high heat.
Roast the remaining cumin seeds and anardana and crush.
Add fried potatoes to the chole and mix.
Add the crushed masala, garam masala powder and mix.
Add a little water or stock.
Cut the tomatoes into quarters.
Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes.
Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.

Apke Garma Garam Aaloo Chole Tayaar hain...Puri ya Bhature ke saath serve kariyae.

Aaloo Bhari Puri

2007-04-16T12:36:00.000+05:30

This week I would be giving you lots of recipes made from Aaloo (The true king of Vegetables)
If you have some good aaloo recipes please share it with me and I will dedicate the post to you .

So get Ready friend ab jab previous recipe mein Puri ka naam liya hai to Aaloo ki Bharwaan Puri Bhi Banayi Jaayae.

So note down the ingredients:
Serves 4:

2 Cups Refined Flour (Maida)
1 Big Large Size Potato (Boiled and Mashed)
2 tbsp Ghee while kneading the dough
Oil for frying
Salt to taste
1/2 tsp Cumin Powder
1/2 tsp Red chilli Powder

Method:

First sieve flour with salt.
Keep it aside.
Comine flour, mashed potato,red chilli powder, cumin powder and two tbsp of ghee.
Knead to a soft dough using little water.
Then cover the dough with a damp muslin cloth and keep it aside for half an hour.
Divide the dough in 15 equal portions and make small balls.
The roll them to make puris.
Heat sufficient oil in Kadai.
Deep fry the puri till nicely puffed and light brown in colour.
Take them out and drain onto an absorbent paper.
Serve Hot.
Achaar, Chutneys also go very well with Aaloo Puris.

Aaya na kuch mazaa....

Dum Aaloo

2007-04-16T11:21:00.000+05:30

Ingredients:

4 Tomatoes Small Size
1/2 Kg Baby Potatoes
Mustard Oil 4 Tbsp.

Masala:
3 Whole Red Chilli (साबुत लाल मिर्च)
2 Cardamon (काली इलायची)
1/2 tsp Cumin Powder (जीरा पोव्दर)
2 - 3 Bay Leaves (तेज पत्ता)
1 tsp Lal Mirch Powder
2 Inch Piece Ginger
Salt to taste
1-2 Sticks Cinnamon (दाल चीनी)
1/2 tsp turmeric Powder
A pinch Asafoetida (हींग)
1/2 tsp sugar

Method:

First take potatoes wash them under running water and then boil them in a pressure cooker.
Cool and peel the skin.
Chop tomatoes and peel, wash and chop ginger piece.
Take a Karai (Pan), Heat mustard oil till smoke starts coming out of it.
Cool it and Heat the oil again.
Add cumin seeds, Cinnamon sticks, Bay leaves, Heeng, Cardamoms,Whole red chillies and finally chopped Ginger pieces and saute for 5-7 Minutes.
Add Red chilli powder,Cumin powder, Turmeric Powder, Salt and Sugar and again saute for two three minutes more.
Then adda Tomatoes and Potatoes to this mixture.
Mix it really well.
Cover with a lid and cook on a slow flame for a couple of more minutes.
An Idle Veggie to go with Paranthas and Puris.

Mughai Gobi Musallam

2007-04-15T19:38:00.000+05:30

INGREDIENTS:
Ginger- garlic paste 1 tbsp
Tomato puree 3 tbsp
Yoghurt 3 tsp
Salt to taste
Chilli powder 1/4 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Oil 2 tbsp
Chopped onion 1
Green peas 2-3 tbsp
Boiled cauliflower 1
Coriander leaves for garnish
Ginger juliennes for garnish

Method:
- Take ginger-garlic paste in a bowl, add tomato puree, yoghurt & salt.
- Add chilli, turmeric, coriander powder, garam masala & mix.
- Heat oil in a pan, roast chopped onion.
-Add masala paste, green peas & cook.
- Add water & cook for some more time.
- Now add boiled cauliflower & little water & cook.
- Garnish with coriander leaves & ginger juliennes.
- Cauliflower masala is ready to serve.

Mushroom Noodles in Hot Garlic Sauce

2007-04-15T18:08:00.000+05:30

Ingredients:
2 packets Instant Noodles
3 Tbsp Oil
5 Cloves Garlic
1 Whole Onion
1/4 Cup Cubed Capsicum
50g Fresh Mushroom
1/4 Cup Bean sprouts
1 Tbsp Light Soya Sauce
2 Tbsp Chilli Sauce
1 Tbsp Pepper
Salt to Taste
1 Tbsp Chopped Spring Onions

Method:
Cook Noodles, drain.
Heat oil in a wok.
Add Garlic and after a minute add Onions.
Stir-fry until golden-brown.
Add capsicum, mushrooms and Bean sprouts.
Fry until vegetables are cooked.
Add soya Sauce,chilli Sauce and stir in noodles.
Add pepper and salt.
Toss over high heat for a few minutes.
Garnish with Spring Onions.
Serve Hot!!

Aaahaaa...Ultimate Noodles...

Oodles of Noodles

2007-04-15T18:06:00.000+05:30

I am soon going to post some creative dishes made from Instant Noodles.
Believe it or not you can do so much with Instant Noodles!!

Enjoy and Have fun

Prawn and Noodle Dum Biryani

2007-04-15T17:27:00.000+05:30

Ingredients:
1. Instant Noodles (Maggi Masala) - 1 packet
2. Oil - 1 Tbsp.
3. Red Onion - 1 Large
4. Ginger,Garlic Paste - 1 Tbsp.
5. Tomato - 1 Small Chopped
6. Green Chillies - 2 Halved
7. Garam Masala Powder - 3/4 tsp
8. Turmeric Powder - 1/4 tsp
9. Prawns - 8 small (cleaned and de veined)
10. Cream - 1 tbsp
11. Mint leaves - 1 tbsp.
12. Fried Onions - 1 tbsp.

Method:
1. Preheat oven at 230 degree C.
2. Boil noodles and cut into tiny pieces.
3. Heat oil and saute onions till golden brown.
4. Add ginger,garlic paste and fry for a few more sec.
5. Add tomato and saute till well broken down.
6. Add green chillies, spices, salt and mix well.
7. Add prwns and saute till cooked.
8. Add cream and remove from heat.
9. In a deep bowl, arrange alternating layers of prawn with boiled noodles,chopped mint and fried onions.
10. Cover and bake for 5-8 Minutes.
11. Serve Hot.

This is one of the most innovative dish made from Instant Noodles (Our very own special Maggi)..Try this and you won't be disappointed.

Sunday Special Pancakes

2007-04-14T23:29:00.000+05:30

Ingredients:

1. Eggs - 3 Numbers
2. Milk - 1 Cup
3. Onion - 2 Medium Size Finely Chopped
4. Maida (Refined Flour) - 2 Cups
5. Green Corriander Leaves (Hara Dhania)- Handful Finely Chopped
6. Salt to taste
7. A pinch of Red chilly Powder
8. A pinch of Ajwain
9. A pinch of Chillonji (Black Onion Seeds)
10. A pinch of Grounded Black Pepper
11. Refined Oil

Method:
1. Blend together Milk, Maida, Eggs.
2. Once it becomes a smooth batter with semi liquid consistency add chopped onions, coriander leaves,Salt, chilly pwd, Ajwain, Onion Seeds and black pepper powder.Mix it nicely all together.
3. Heat a non stick tawa and add a tea sp of oil on it.
4. Then spread the mixture on the tawa with the help of a serving spoon or turning round the tawa (Like you do for dosa)
5. Let it cook and once it starts turning brown turn it upside down and let it cook for another two minutes.
6. Serve it with Chilly Sauce, Tomato Ketchup, Mango Chutney or Dhania Pudina Chutney.

USP:
1. Its an excellent wholesome meal for kids.
2. Very Soft and Non Sticky
3. Can be prepared in Minutes.
4. You can have variation by adding Chicken Sausage/Salami/cooked minced chicken/mutton etc as a filling inside this pancake for all the elder members.

Let me know if you like this dish!!!

Have a great Sunday