Wednesday, November 27, 2013

Masala Poori

Masala poori is a very quick and easy to make snack or breakfast and tastes great with any pickle or dry potato curry ,you can add flavor as per your choice like carom( ajwain seed),crushed black pepper etc. and try to serve hot so taste will better.

  • Wheat flour( atta)- 1cup
  • Besan ( gram flour)-1 tbsp
  • Kasoori methi-2 tsp
  • Turmeric powder- 1/2tsp
  • Crushed cumin seed- 1 tsp
  • Chili powder- 1/2 tsp
  • Salt to taste
  • Oil for frying

Mix all the ingredients in a mixing bowl except oil and mix properly.
Knead into the  stiff dough using little amount of water.
Cover and keep aside for 10 to 15 minutes.
Divide the dough into small size balls, roll them out into small size disk.
Heat oil into deep pan( kadahi) on medium high heat.
Deep fry each puri one at a time till golden brown color from both side.
Keep on paper towel and Serve hot.

Sunday, November 24, 2013

Tandoori Chicken

Tandoori chicken is highly popular dish in Indian restaurant for all chicken lovers.if you want best authentic Tandoori chicken then you need to plan ahead. Chicken has to marinated for 6 to 8 hours And cover and refrigerate.keep the chicken outside for at least 30 minutes before cooking then only you can get remarkable result.I followed the recipe from vah chef and Sanjeev kapoor with a little modification.

  • Chicken-leg and drumsticks(even thigh or breasts pieces)-6 -7 pieces
First marination:
  • Chili powder-1/4 tsp
  • Ginger garlic paste-1tsp
  • Lemon juice-2 tsp

Second marination:
  • Hung curd ( thick curd)-1cup
  • Ginger garlic paste-2 tsp
  • Red chilli powder-1 tsp
  • Coriander powder - 2 tsp
  • Cumin powder-1 tsp
  • Kasoori methi -1 tsp
  • Red color- 1/2 tsp (optional)
  • Salt to taste
  • Oil- 2 to 3 tsp
  • For garnishing 
  • Butter or ghee -2 to 3 minutes
  • Lemon 
  • Onion
  • Coriander leaves
First wash and clean the chicken pieces and cut 3 or 4 deep slits on each pieces.
Mix all the ingredients listed on first marination and apply all over the pieces.
Cover and keep aside for half an hour.
Mix all the ingredients list on second marination except oil make a thick paste.
Apply all over the chicken pieces make sure to apply properly between all the slits.
Finally add oil all over the pieces.
Keep in the refrigerator for at least 6 to 8 hours.
Preheat oven to 425 degree F.
place chicken pieces in the tray or rack, once oven is hot put the pan in the oven.
cook for 12 to 15 minutes and turn around the pieces cook and for another15 minutes.
turn off the oven, apply some butter with the help of brush or spoon,
let the chicken rest for 10 minutes inside the oven.
Take out and garnish with coriander leaves,onions rings and squeeze some lemon.

Wednesday, November 20, 2013

Tomato Biryani

This tomato biryani is a very simple,flavorful,easy to make tastes really good as well as perfect one pot filling don't need to make any side dish for that,just enjoy with any raita or plain curd.
  • Basmati rice- 1 cup
  • Tomato-4 to 5 medium size( roughly chopped)
  • Onion -1 medium size( sliced )
  • Ginger garlic paste-2 tbsp
  • Bay leaf-2
  • Cinnamon stick-2 inch piece
  • Green cardamom -3
  • Clove -4
  • Turmeric powder1/2 tsp
  • Coriander powder-1 tsp
  • Garam masala -1/4 tsp
  • Red chili powder-1/2 tsp
  • Oil -1tbsp
  • Salt to taste
  • Coriander leaves for garnishing

Wash rice and drain the water and keep aside.
Chopped tomato and make them puree.
Heat oil in a pressure cooker add bay leaf,cinnamon stick,clove,cardamom and
Saute for few seconds,add sliced onion and fry till it get transparent add ginger
Garlic paste fry till raw smell goes away.
Add tomato puree fry till oil separates. Add turmeric powder, red chili powder
Coriander powder ,garam masala, salt mix well.
Now add washed rice and mix everything gently.
Add 1 and 1/2 cup of water,allow to boil then  and give nice stir.
Close the lid of the cooker and cook for one whistle. turn off the heat and
let the pressure go on its own. garnish with coriander leaves .
Serve with curd or raita.

you can use any regular rice too.

Monday, November 18, 2013

Homemade Sweetened Condensed Milk in 5 Minutes

When I saw this recipe in I can't wait to try because it is very quick and Can be made quite easily within 5 minutes and your homemade sweetened condensed milk is ready.You need only four ingredients,which is always available in your try out and enjoy!!!
  • Milk powder-1 cup
  • Butter- 4 tbsp (room temperature)
  • Sugar powdered -3/4 cup
  • Boiling water-1/3 cup
First add milk powder, sugar into blender then add butter and boiling water.
Blend until all the ingredients mix well or they are completely smooth.
Isn't so quick.....

You can store it in airtight container in the refrigerator for a week.

Saturday, November 16, 2013

Moong with Curd

It is very simple and delicious Gujarati dish prepared with whole moong,yogurt and besan. For this I use soaked and boiled whole moong, you can make this curry with sprouted moong too.this dish goes well with rice.
  • Whole green moong-1 cup
  • Curd -2 cups
  • Besan( Bengal gram flour)-2 tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/4 tsp
  • Green chilli-1 (chopped)
  • Mustard seed -1tsp
  • Methi seed -1/4 tsp
  • Cloves-2 -3
  • Curry leaves-3-4
  • Asafoetida(hing)-a pinch
  • Salt to taste
  • Oil- 1/2 tbsp

Wash and soak moong for 4 to 5 hours.
Drain the water and add enough water and little bit salt and pinch of turmeric powder
And pressure cook for 2 whistles.let them steam go down by itself.
Meantime mix the curd,besan,salt, turmeric powder and 1& 1/2 cup of water in a bowl
mix well without any lumps.
Heat oil in a pan add mustard seed,methi seeds,green chili,clove,curry leaves and hing.
Add curd and besan mixture and keep stirring until the mixture comes to boil.
Add boiled whole moong and mix well,cook for 5 to 6 minutes.
Serve hot with Rice.

Wednesday, November 13, 2013

Matar Paneer (Cottage cheese with Peas)

Matar paneer is the one of best and most popular dish in North India.I love all kind of paneer recipes because it is high in protein and minerals.This is one my family's most favorite paneer dish too. it can be served in any occasion with rice or naan as special item.
here i  used homemade paneer.will share the recipe sometime later.
  • Paneer-1 cup( cubes)
  • Matar(peas)-1cup
  • Onion -1 (roughly chopped)
  • Tomato-2 ( roughly chopped)
  • Ginger garlic paste -1tbsp
  • Cumin seeds-1tsp
  • Bay leaf -1
  • Turmeric powder-1tsp
  • Coriander powder-2 tsp
  • Red chili powder-1/2 tsp
  • Kasoori methi-1/2 tsp
  • Salt to taste
  • Coriander leaves for garnishing
  • Oil -1 tbsp for cooking
  • Oil for paneer frying
Heat oil a pan shallow fry paneer cubes until slightly become golden brown.
Keep them on paper towel.
Heat 1/2tbsp oil in same pan add cumin seed when they starts crackle add onion sauté
For 2 to 3 minutes add tomato and fry for another 2 minutes.
Turn off the heat and cool and grind in a mixer till smooth paste.
Heat reaming oil in same add bay leaf fry for few seconds add tomato and onion paste.
Cook for 2 to 3 minutes add ginger garlic paste fry till raw smell goes away.
Add turmeric powder,red chili powder, coriander powder and salt mix well.
Add paneer,peas and 1 and 1/2 cup of water and bring to boil.
Cover and cook for another 3 minutes. Add kasoori methi cook for 2 more minutes.
Turn off the heat and garnish with coriander leaves.
Serve hot with naan,chapati or any kind of rice and paratha.

If you are using fresh peas then first boiled them with some water and salt.

Sunday, November 10, 2013

Eggplant in Tomato Gravy/Tamatar Baingan(Kashmiri Style)

Tamatar Baingan is very authentic Kashmiri Dish which is very easy and it takes very less time to prepare.the dry ginger powder and fennel seed powder makes more flavorful and tasty.i bookmarked this recipe from blog.Try it out you will surely love it.
  • Eggplant(brinjal)-6-7(Medium Size)cut it into big pieces
  • Tomato-4-5(cut it into chunks)
  • Cumin seed-1tsp
  • Asafotida(hing)-1/4tsp
  • Ginger Powder-1/2tsp
  • Fennel powder(sauf)-1/2tsp
  • Red chili powder(kashmiri red chili)-1/2tsp
  • Mustard Oil-1 tbsp for cooking
  • Mustard oil for frying 
  • Salt-to taste
  • Coriander Leaves for garnishing

Heat oil in a pan shallow fry eggplant pieces on both side till golden color.
keep them on paper towel.
Add more oil in same pan once its hot add cumin seed let them splutter add hing
Then add tomato pieces,salt and cook until tomatoes get mushy.
Now add ginger powder,chili powder and fennel powder mix well and add water.
Boil for 5 to 6 minutes,add fried eggplant pieces and cook for another 5 minutes.
Turn off the heat and garnish with coriander leaves.
Serve hot with chapati or paratha.

Thursday, November 7, 2013

Capsicum Masala Curry

Today i am going to share one of my family's favorite capsicum curry which is not only tasty but quite easy to prepare. Capsicum masala curry is the simple yet delicious and crunchy curry. I have used roasted peanut,coconut and coriander seeds and ground to a powder. you can prepare this rich,flavorful and creamy dish for party too. 

  • Capsicum (green pepper)-2chopped into cubes
  • Coriander powder-1tsp
  • Turmeric powder-1/2tsp
  • Bay leaf-2
  • Cloves-3
  • Cumin seeds-1/4tsp
  • Tomato-2medium chopped
  • Onion-1medium (finely chopped)
  • Ginger garlic paste -1tbsp
  • Oil for frying -1tbsp+1tbspfor cooking
  • Salt -to taste

Ingredients to roast:
  • Peanut-1/4 cup
  • Coriander seed -1tsp
  • Red chili (whole)-1-2
  • Methi seed-1/4tsp
  • Coconut- 1tbsp ( I used dry coconut powder)
Dry roast all the ingredients under to roast on medium heat one by one.
Cool completely and grind them into powder.
Grind tomatoes into smooth paste and keep aside.
Heat oil into pan shallow fry capsicum pieces and keep on paper towel.
Heat oil in same pan add cumin seed, bay leaf, and cloves.
Let them crackle then add onion and fry till translucent .
Add ginger garlic paste fry till raw smell goes away.
Add tomato paste and fry till the oil starts to separate.
Now add turmeric powder,coriander powder,salt and mix well.
Add masala powder and fry for 1minute.
Add 1 and 1/2 cup water and let it boil for 3 to 4 minutes.
Add fried capsicum pieces cook for another 3 to 4 minutes.
Turn off the heat and serve with chapati,paratha or rice.
Don't over fry capsicum.
you can add kasoori methi and garam masala for more flavor.


Monday, November 4, 2013

Soya and Rice Paratha

Do you have leftover rice? so try out this very high in protein and fiber rich paratha recipe with leftover rice.

  • Cooked rice-1/2 cup
  • Soya granules -1/4cup
  • Wheat flour-1cup
  • Ginger Garlic paste-1/2tbsp
  • Chili powder-1/4tsp
  • Turmeric powder-1/4tsp
  • Coriander leaves(chopped)-1tbsp
  • Salt to taste
  • Oil for cooking

Mix all the ingredients in a mixing bowl except oil and additional water
mix well and knead to make a soft dough.
Cover and keep for 10 to 12 minutes.
knead dough once again and divide the dough into small size balls.
Roll the ball into medium size thick chapati using little flour.
Heat tawa or non stick pan place paratha on it and drizzle some oil on both side
cook till brown spots appear on both sides.
serve hot with curd or any pickle.
if you don;t have soya granules,grind the soya chunks into grinder to make fine powder.

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