Khumb Matar Miloni Subji

It a perfect mushroom green peas mix Veggie
Ingredients:

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

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

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

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

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

Method:

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

Malai Corn Palak

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.

Murgh Musallum/Chicken- Mughal Style

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:

1. Prick chicken pieces all over with the help of fork.
2. Grind together chillies, 12 garlic flakes, and half of the ginger piece into a fine paste.
3. Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder.
4. Allow to marinate it for about 1/2 an hour.
5. In a pan, roast together cloves, peppercorn, cinnamon, cardamoms, almonds, cumin and corriander seeds.
6. Heat oil in a pan for about 3 minutes.
7. Add onions and remaining garlic flakes (8).
8. Fry till onions are golden brown and remove from heat.
9. Strain oil and pour into cooker and keep it aside.
10. Grind together fried and roasted ingredients and remaining ginger (10gms.) into a paste, adding a little water (1/2 cup) from time to time.
11. Remove chicken pieces and reserve the marinade.
12. Group chicken into 2 batches.
13. Place the pressure cooker with oil on high heat. Lightly brown each batch and remove.
14. To the remaining oil in cooker add the ground paste. Stir and fry for about 2 minutes.
15. Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp) and mix really well.
16. Now add the remaining water (1/4 cup)
17. 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.
18. Remove cooker from heat and let the steam come out on its own.
19. Open the cooker and Serve hot chicken garnished with fresh green coriander leaves.

Chicken 65

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

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.

Dahi Tamatari Murgh

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

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

1. 2 inch stick Cinnamon
2. 6 Black cardamoms
3. 6-8 Cashewnuts
4. 2 medium sized Onions
5. Fresh mint leaves a few sprigs
6. 1 tbsp Garlic paste
7. 1 tsp Red chilli powder
8. Oil to deep fry
9. Fresh coriander leaves a few sprigs
10. 1 cup Yogurt
11. 1 tbsp Ginger paste
12. 1 kg Chicken
13. Salt to taste
14. 4-5 strands Saffron
15. 6 tbsps Lemon juice
16. 1 tsp Rose water
17. 4 Cloves
18. 6 Green cardamoms
19. 1 tbsp Poppy seeds (khus khus)
20. 1 tbsp Sunflower seeds (chironji)
21. 1 inch piece Ginger
22. 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

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:

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

Karai Chicken

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

1. Heat oil in a pan and add cumin seeds, chopped onions and cook till brown.
2. Add garlic paste and sauté.
3. Add chicken pieces and sauté.
4. Break red chillies and crush to a coarse powder.
5. Add crushed red chillies and mix.
6. Add tomato puree and cook for a few minutes or till the chicken is done.
7. Add kasoori methi, fresh coriander leaves and ginger julienne.
8. Sauté.
9. Add red chilli paste and mix well.
10. Add sliced green capsicums, mix and cook for a minute.
11. 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.

Aaloowala Gosht (Mutton)

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 Manchurian

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

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