Egg Biryani

Egg Biryani

Ingredients:-

3 cups Basmati Rice (pre-soaked for atleast ½ hour)
6 Eggs (hard-boiled)
2 potato(half boiled,cut into half and shallow fry)
2 large Onions (finely chopped)
1 medium Onion (chopped)
1 (2-inch) piece Ginger (peeled and chopped)
4 cloves of Garlic (chopped)
8 Green Chillies
1 tsp. Red Chilli Powder (or to taste)
1 tblsp. Garam Masala Powder
1 tsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
2 Bay Leaves (Tezz Pattay)
10 Cardamom Pods (Choti Ilaichi)
1 stick cinnamon stick
½ tsp. Plain Yogurt
½ cup Coconut (Khopra) (grated)
Salt (to taste)
6 tsp. Clarified Butter (Ghee) or Cooking Oil
chopped coriander leaves for garnishing.

Recipe:-

• Wash and soak rice for atleast ½ hour.
• Blend garlic, ginger, green chillies, onions and coriander leaves, red chili powder,garam masala ,salt in a blender into a smooth paste (Add a bit of water if necessary).
• Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it..
• half boil potatoes,cut in half and shallow fry.
• In a kadai or pot, heat the clarified butter or oil. And fry the onions until they become golden brown and set aside.
• In the same clarified butter or oil, add the blended paste and fry until oil leaves from the sides. Then add boiled potato and eggs and fry until the eggs and potato get coated with the spices. Remove the eggs and potato and set aside.
• To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color. Add sufficient water and bring to a boil.
• When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
• Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes.
• Cut the eggs into halves and garnish with the fried onions and coriander leaves.
• serve with raita or curd.

mooli ka parantha

Delicious stuffed mooli parantha.............

mooli ka parantha

Ingredients:-

mooli(radish)
(grated)
green chili (chopped finely)
1/4 tspn cumin
1/4 tspn sounf
1/4 tspn red chili powder
a pinch of turmeric
garam masala (very little)
salt to taste
coriander leaves (chopped finely)

For dough

wheat flour
water as needed
oil for frying

Recipe:-

• knead a soft dough using enough water.
• Peel and grate the radish.
• Squeeze and drain all the water.
• Heat oil in a pan add green chili, cumin, sounf when cumin seed sputter add radish.
• fry the radish to light brown. Add salt, red chili powder, coriander leaves and mix well.
• Allow it to cool.

Making parantha:-

• Take some dough and roll into small puri, put 2tsp of stuffing in the center of the puri and cover all the sides.
• Dip it in dry flour and roll it out again into a thick, round parantha.
• Heat a tava and shallow fry parantha putting some oil over it on each side until brown spots appear.
• Serve hot with curd or raita or indian curry.

pakodi ki kadhi

Kadhi chawal is a very famous dish in North India.almost everyone love kadhi chawal.

it looks like custard .it also have 'besan pakora'. Easy to make but very delicious.

kadhi should cook on a medium heat at least for 1/2hour to 45 min.

my Mom always says that 'kadhi jitna pakegi utani hi achchhee banegi'.

The longer it cooke the more tastier it will be,

Ingredients:-

for kadhi(gravy)

2 cups yogurt(sour curd will be better)2-3 tblspn gram flour(besan)

2 green chili (split)

6-7 curry leaves

1/2 tspn musturd seeds

1/2 tspn cumin

A pinch of asafoetida ( hing powder )

1/4 tspn chili powder

1/2 tspn coriander powder

1/2 tspn turmeric powder

salt to taste

1 tspn oil

For tadka:-

1 tblspn ghee
1 tspn cumin seeds
few curry leaves

a pinch of asafoetida ( hing powder)

1/2 tsp. chilli powder

For pakore:-

1/2 cup gram flour (besan)

salt to taste

green chili cut finely

1/4 tspn chili powder

a pinch of baking soda

water to make batter

oil for deep frying

Recipe:-For making pakore

• Place all ingredients for 'pakore' in a bowl and make a batter using water.
• Beat it well with spoon.
• There should not be any lumps.
• Heat oil to a medium heat in a kadhai.
• When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
• Drop small amount of batter to the oil using your finger or a smaal spoon.
• Fry until golden brown.
• place on a paper towel to soak extra oil.Keep aside.

Recipe:-for making kadhi(gravy)

• Place yogurt in a bowl, beat it well
• add water, now add besan and mix together, to make a smooth batter.
• Add salt, chili powder, turmeric,coriander powder.Mix well.
• Heat oil in a pan and add curry leaves,green chili,asafoetida powder,cumin. As soon as the cumin seeds,curry leaves begin to splutter add the yoghurt-besan mix.
• stir continuously until it boil over.
• Turn heat down to medium.
• Let it simmer on a medium heat, Stirring from time to time, until the kadhi(gravy) reaches to a desired thickness.
• add pakoda to kadhi .let it cook for another 2 min. turn heat off.

Tadka for kadhi--

• Heat ghee in small pan. Add cumin and asafoetida.
  when cumin splutter, add chilli powder .
• Pour it over the kadhi.
• garnish with chopped coriander leaves.
• serve hot with rice.
  
  

Aaloo methi

Recipe for Aaloo methi

Ingredients:-

3-4 medium size potato
1 bunch methi leaves
(washes ,finely chopped)
1/2 medium size onion (chopped)
1 tspn cumin
2 green chili
1 tspn coriander powder
1 tspn garam masala
1/2 tspn red chili powder
1/2 tspn turmeric powder
salt to taste
1 tblspn oil.

Recipe:-

• Half boil potatoes and peel the skin off. Cut potato into medium size pieces .
• Heat oil in a kadhai, add green chili and cumin.
• When cumin splutter add potato.
• Add salt and turmeric cover the pan let it cook for 5 min.
• Potato will be golden brown.
• Now add chopped onion and methi leaves.
• Stir well.
• Add all the masala(coriander,red chili and garam masala)
• Let it cook on a medium heat until potato is done.
• Serve with chapati or rice and daal.

l

Moong Daal chila(indian pancake)

This is dish of North India.....they call it "Moong daal chila".
a very tasty and healthy breakfast.
Here goes the recipe:--

ingredients:-

1 cup moong daal
1 green chili
1' ginger
1 tspn cumin
salt to taste

for filling

1 medium onion (chopped finely)
1 medium tomato(chopped finely)
1/2 cucumber (chopped finely)
salt to taste
Mix all these together.

Recipe:-

• Soaked moong daal overnight.
• Grind all the "Ingredients" together.
• Mixture should not be very thick or thin.
• Add chopped coriander leaves to the mixture.
• Heat a tava or pancake pan on medium high.
• Pour 1 1/2 tblspn of batter on to the pan, and spread it out with the back of a spoon.
• Drizzle with oil on the sides of pancake.
• Cook till golden brown, then flip and cook for a min.
• Now flip the pancake and fill the mixture of onion,cucumber and tomato in center of pancake
• Fold the pancake.
• Serve with green chutney or lasun chutney and tomato sauce.

Repeat the same for remaining batter.

Notes:-

You can mix the onion cucumber and tomato to moong daal mixture.
Add green chili too if you like to have spicy chila.
You can add whole moong to moong daal for more healthy and tasty pancake.

Bhatura

For Bhatura u will need these

Bhatura

Ingredients:-

2 cups all purpose flour(maida)
1 tblspn oil
2 boiled potato(mashed)
salt to taste
soda water
(i use soda water instead of using curd).
oil for frying.

Recipe:-

• Mix all these ingredients together except soda water.
• Now knead a dough using soda water.
• Dough should not be very tight or very soft.
• Leave this on room temperature for about 3-4 hr.
• Heat oil in kadhai.
• Make small balls from the dough and flatten them like thick chapaties (but in oval shape)
• Deep fry.
• serve hot with chhole .

side dishes are..
salad , green chutney and raita.

Chole recipe

For chhole you will need 1 1/2 cup chole(chick pea or kabuli chana) soaked overnight.
Now pressure cook chhole on medium heat for 30-35 min. using salt ,tea bag and dry aamla.

For gravy you will need...

Onion paste

2 onions (grind separately)

Masala for chola

1/4th onion

1/2 tomato

3to 4 cloves of garlic

1" ginger

2 dry red chiili 2

2- 3 green chili
cilantro leaves ( v little)

1/2 tspn cumin seeds

3-4 cloves

1/2 " cinnamon stick

4 -5 black pepper

1 tspn haldi

1/2 tspn chiili powder

1 tblspn coriander powder

1 tblspn garam masala

2 tblspn oil
salt to taste
tamrind water (according your taste)

Recipe:-

• grind all thease together to a thick paste.
• put oil in a kadhai or pressure cooker(i prefer pressure cooker).
• Add bay leaves then add onion paste,fry untill oil starts separating.
• now add masala for chhola and fry on a medium heat until oil starts separating from masala.
• this will take some time (have patience).
• Add chhola(chick pea) to masala, mix well.
• add chhola water and cover the lid of pressure cooker.
• Let it cook for another 10 min. on a low medium heat.

open the cooker you will feel the aroma of spices.
add tamrind water according to your taste.
Now chhole is ready to serve


Take out in a seving bowl
Garnish with fresh coriander leaves and Enjoy with Bhatura or paratha.

Side dishes can be salad ,raita and green chutney.

chana daal chaat

 Chaat

Ingredients:-

200 grm chana daal
1 boiled potato
50 grm paneer
2 green chili (cut thinly)
1 medium onion (chopped)
1/2 tomato (chopped)
coriander leaves( chopped)
1/2 tspn kala namak (black salt)
1/4 tspn black pepper powder
1/2 tspn roasted cumin powder
1/2 tspn chaat masala
1 tblspn tamarind water
2 tspn green chutney
1/2 tspn lemon juice
1 tblpn oil

Recipe:-

• wash and soak chana daal overnight.
• remove water and put the soaked chana daal in a muslin cloth.
• bind it and leave this for overnight.
• now shallow fry chana daal .
• mix all the other ingredients together with chana daal
• chatpata chaat is ready.

Hara bhara kabab

Hara Bhara Kabab

Ingredients:-

400 grm potato(boiled)
250 grm green peas(boiled)
100 grm paneer
1 tspn cumin
100 grm boiled spinach leaves
50 grm boiled fenugreek (methi) leaves
2 tblspn bread crumbs
2 tblspn cornflour
salt to taste
oil for deep frying

Masala to grind

1/2 bunch coriander leaves
1/4 bunch mint leaves
1/2 lemon juice
1" ginger
2-3 green chili

Recipe:-

• Grind all thease (coriander,mint,ginger,green chili) in a blender.

Now...

• Mash boiled potato, green peas and paneer.
• Add all the other ingredients (cumin,boiles spinach leaves,methi,bread crumbs, corn flour,salt and ground masala) and chat masala.
• Divide the mixture into equal portions. Shape each portion into a lemon size ball and then press it in between your palms to give it a semi flat tikki shape.
• Heat oil in a Kadhai.
• Deep fry till crisp.

for serving:-

• place kaju (cashew) on the top of every kabab.
• serve hot with khajur(dates) chutney or green chutney

Tips:-

• you add can more cornstarch and bread crumbs for binding.

Gobhi Manchurian

Gobhi Manchurian

Ingredientsfor gobhi balls

1 cup cauliflower (cut)
1/2 cup all purpose flour(maida)
1/4 cup cornflour
1/2 tspn salt
1 tspn oil
1 tspn soy sauce
1 tspn red chili powder
1 tblspn ginger garlic paste

Recipe:-

• First cut the the flowerettes from the Cauliflower.
• wash the flowerettes , sprinkle some salt and keep aside for 10 min.
• mix all the other ingredients together,mix well to a thin paste.
• Dip Gobi pieces in the batter completely and fry them until light brown.
• Spread them on a paper towel so that the extra oil soaks into the towel.

Ingredients for gravy:-

2 tblspn cut green onion
2 tblspn ginger garlic paste
green chili
2 tblspn soya sauce
1 tspn cornflour
1 tspn chili sauce
1/2 tspn black pepper
salt to taste
2 tblspn oil
1 cup vegetable stock
chopped coriander leaves

Recipe:-

• Heat oil in a pan.
• put green chili and ginger garlic paste, fry until fry them until they start to turn brown.
• Now add white part of green onions.fry for a min.
• Then add vege stock (if you don't have vege stock normal water will do) and let it boil for a min.
• Mix.1 tblspn of cornflour with 1/2 cup water, add this to the gravy.
• Stir well
• Now add soya sauce, chili sauce , black pepper,salt.
• add fried gobhi.
• let it cook for 2 3 min.
• Pour in a serving bowl.
• Garnish with chopped coriander leaves and cut green onions(green part)

Tip:-

• you can add soya sauce .chili sauce according to your taste.

green chutney(coriander chutney)

Green Chutney(Coriander Chutney)

Chutney adds great flavor to any snack and food or you can say snack is incomplete without chutney. here i have added 1 extra ingredient (peanuts).
What peanut does to chutney:- color of chutney is greener and if you are keeping chutney for 2-3 days ,it doesn't turn blackish in spite of adding lemon.

Ingredients:-

• 1 bunch fresh coriander leaves
• 1 tspn cumin
• 2clove garlic
• 1" fresh ginger root
• 2 green chili peppers
• 1 tablespoon peanuts
• salt to taste
• 2 tablespoons lemon juice

Recipe:-

• Blend the ingredients (coriander leaves , garlic, ginger, green chili, peanuts, salt) in a blender using little water until smooth.
• pour in a bowl,add lemon juice to chutney.
• serve with any snack or starter.

Masala aaloo(crispi fried potato with spices)

Masala aaloo(crispi fried potato with spices)

Ingredients:-

• 4-5 medium sized potato(boiled) peeled and cut into 1" thick slices
• 1 tbsps cumin
• 2 green chili (slit)
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1 tsp dry raw mango powder (amchoor)
• 1 tsp of garam masala powder
• coriander leaves
• oil to fry
• salt or to taste

Recipe:-

• Mix all the powdered spices together in a bowl and add some water to it and leave it for 5 min.
• Heat oil in a pan, add cumin green chili .
• When they splutter, add boiled potato shallow fry potatoes.
• then add mixed spices(wet)
• Stir together potatoes and spices.
• cover the pan for 2 min.
• Let it cook till potato is golden brown.
• stir again.sprinkle some coriander leaves.
• take out in a bowl and garnish with coriander leaves.
• serve with hot chapati or paratha and daal.

Banana milk shake

Banana milk shake

Ingredients:

2 banana (chopped)
1 cup milk 1/4 cup cream (optional)
1/2 tsp vanilla essence
1/2 cup crushed ice

Recipe:-

• Put all this in a blender jar and blend smooth.
• serve cold with sandwich(optional)

aata laddoo

Aata Laddoo

This is my mother's traditional recipe.... very tasty and high calorie sweet.It has lots of ghee(clarified butter), nuts(almond, cashews) sugar and gum raisin(edible gum or gond)....But here i m not using gond B'coz of summer season,gond is hot in nature so its good in winter month and these laddos r very good for would be mother :).

main ingredients

Ingredients:-

1 kg. chapati flour
400 grm ghee(clarified butter)
250 grm sugar(ground)
1 cup roasted nuts(almond,cashews, raisins)
1 tblspn crushed cardamom

Recipe:-

• Take a large pan. heat ghee.
• Add flour in it and fry on medium heat stirring continuously.
• fry until it is light brown in color and ghee separates from flour.
• It will have a distinct 'aroma'.
• Take out from heat.and place in a large pan.
• Let it cool until it can be touched by hands comfortably.
• Now add sugar and roasted nuts and cardamom.
• Mix well together.
• Take small amount of this mixture in your palm and make lemon size balls by pressing and rolling in between your palms.
• It will make around 25- 30 laddoos (depends on size).
• Store in a airtight container.

matar paneer in khus -khus(poppy seeds)

Matar Paneer in khus -khus(poppy seeds)

This is yet another simple and tasty recipe...fried paneer and mater (peas) in poppy seeds gravy.

Ingredients

200 grm paneer
50 grm matar(peas)
1/2 cup poppy seeds
(soaked in water for 1/2 hr.)
1/2 onion chopped
2 green chili
1/2" ginger
1/2 tspn red chili powder
1/2 tspn turmeric powder
1/2 tspn dhaniya powder
1/4 tspn garam masala powder
salt to taste
oil for frying
1 cup water

for garnishing:-

fresh coriander leaves (chopped)

Recipe:-

• cut paneer in 1" thick slices...shallow fry them and keep aside.
• boil peas in a vessal for 3-4 min,drain water and keep aside.
• Now grind turmeric,red chili,dhaniya, gram masala powder, soaked poppy seeds, green chili, ginger and salt. this will make a smooth paste.
• Heat oil in a pan and cumin and chopped onion and fry till onion became translucent.
• Add poppy seeds paste and fry for 5 min ( stir continuously).
• Add 1 cup of water bring to a boil then add paneer and peas.
• reduce heat and simmer until gravy thickens.
• remove from heat.
• garnish with coriander leaves.
• serve hot with chapati or rice.

baigan bharta(brinjal/eggplant bharta)

Baigan Bharta(Brinjal/Eggplant bharta)

This is my recipe of baigan bharta.That's the way my grand ma used to make baigan bharta for us.I mix boiled potato with roasted baigan (Brinjal/eggplant) and fry with garlic ,onion,tomato and spices .I am sure u will luv this baigan bharta.So here goes the recipe........

Ingredients

1 eggplant
3 potato (boiled)
1 onion(chopped)
2 tomato(chopped)
4 cloves of garlic(minced)
1" ginger(grated)
2 green chili
1 tspn cumin
2 tblspn coriander powder
1 tspn red chili powder
1 tblspn garam masala powder
1 tspn lemon juice
salt to taste
oil for frying
for garnishing-
chopped coriander leaves

Recipe:

• Coat eggplant with oil and make medium deep slit on eggplant.
• Now the roasting part:- i didn't had gas burner so i roasted eggplant under the broiler at 350 to 400 degrees f. This process will take time 'coz the inner part of the eggplant should cook well and the outer skin of eggplant should come off easily.
• If you have a gas burner then put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.
• Cool slightly and peel the outer skin of eggplant
• now mash the eggplant using fork or any spoon and mix with boiled and mashed potato .Keep aside.
• Heat oil in a pan, put cumin and slit green chilies. Now add chopped garlic and ginger , fry for less than 1 min. ,add chopped onion fry until onions are lightly brown now add all the spices(salt, turmeric , dhaniya powder,red chili powder, garam masala powder),
• fry for 1 more min , add chopped tomatoes fry until all the spices ,onion and tomato mixes well together.
• Now add mashed eggplant and potato to it. stir it well , cover the pan and cook on low heat for 5 min.
• Remove from heat ,cool a bit then add lemon juice.
• Take out in a bowl , garnish with coriander leaves.
• Enjoy with daal and rice or with chapati.