Mixed Vegetable Biryani

hey frnds,
new vegetarian recipe is up..

Mixed Vegetables Biryani

Ingredients

• potatoes-2 medium
• carrots-2 medium
• green peas-1 cup
• fried onion-1 small
• raw onion-1 medium
• tomatoes-2 small
• whipped yoghurt-1 cup
• oil-as required
• saffron soaked in 1/2 cup luke warm milk-1 tsp
• green coriander/kothmeer-1 bunch
• mint/poodina-1 bunch
• ginger-garlic paste-2 tsp
• green chillies-4
• red chilli powder-1 tsp
• salt-to taste
• red colour-a pinch
• lemon juice-1 tbsp
• garam masala powder-1 tbsp
• basmati rice-1/2 kg (washed and soaked in lukewarm water)
• caraway seeds/shah zeera-1/2 tbsp
• cardomom/elaichi-4
• cinnamon/dalchini-2 inch sticks
• bay leaves-3

Method

• par boil potatoes,peas and carrot,cut into medium sized pieces.
• heat a cup of oil in a pan,fry the carrots till golden,remove then add potatoes and fry till golden,remove.
• transfer half the oil to a large pan.
• in a blender add tomatoes,raw onion,half of coriander and half of mint,yoghurt,ginger-garlic paste,garam masala powder,red chilli powder,2 gren chillies,salt,blend till even.
• transfer this mixture to the large pan with oil,and cook on medium high flame until the raw smell of onion and tomatoes leaves.
• add the fried veggies and boiled peas to this and cook on medium low flame till the mixture thickens.
• add lemon juice,mix and keep aside.
• in another large vessel take water,more than half of the vessel,add shah zeera,elaichi,dal chini and bay leaves,add salt. 
• check the amount of salt by tasting this water,it should'nt be very light nor very salty,adjust the salt.
• when the water boils add in the basmati rice,cook till its 75% done.
• drain the water carefully,make 3 layers.
• put half the rice at the base then add the veggies mixture,then add the remaining rice.
• top it with fried onions,remaining oil, remaining chopped coriander and mint,chillies,saffron milk, a pinch of red colour.
• seal with aluminium foil and put on very low flame,and keep turning the vessel every two minutes.
• after 4-5 turns switch off the stove,but don't remove the foil for at least 10-15 minutes.
• serve hot.

Baked Potato Chips

hey frnds..
this is the healthy option for potato chips,and they are home made,so you know exactly what goes in this.

Baked Potato Chips

Ingredients

• large potatoes-4
• salt-to taste
• red chilli powder-1/2 tsp
• black pepper powder-1/2 tsp
• oil-1 tbsp

Method

• Peel the potatoes and make thick slices approxiately 1 cm thick.
• In a large pan add enough water to cover the potatoes,don't add salt and bring it to a boil.
• Pre-heat the oven to 220 degrees centigrade.
• Drain the potatoes and spread on a paper towel to dry them completely.
• In a large bowl mix oil,salt,red chilli powder and pepper,evenly.
• Toss in the potatoes and mix carefully so that the seasoning is coated evenly.
• Place evenly on a lightly greased tray in a single layer.
• Bake for 10-15 minutes or until they are golden,switch off the oven,but dont remove the tray,remove after 5 minutes.
• Let it cool at room temperature for another 5 minutes(this will turn them crisp).
• Serve.

tips
1)you can make their shapes as well,for example as      fries,wedges,etc.,but keep checking them in between.
2)you can adjust seasoning according to taste.

Chicken Tikka

hey frnds..

here comes the easiest recipe for chicken tikka

Chicken Tikka

Ingredients

• boneless chicken-500 gms(cut in cubes)
• hung curd-1/2 cup
• red chilli powder-1 tsp
• red colour-a pinch
• pepper powder-1/2 tsp
• ginger-garlic paste-2tsp
• turmeric-1/2tsp
• crushed kasuri methi-2tbsp
• lemon juice-1 tbsp
• garam masala powder-1tsp
• salt-to taste
• oil-1tsp

Method

• wash the chicken thouroughly,but gently.drain it,and let it dry.
• in a small bowl mix in all the ingredients evenly.
• mix the marinade with the chicken.
• marinate for at least 5 hrs-overnight.
• pre-heat oven to 240 degrees centigrade,skew the chicken pieces and place on middle rack and grill for 5-6 minutes,turn and grill on theother ide for 4-5 minutes.
• serve hot.

tips
1)crush the kasuri methi with hands to a fine powder,to avoid the small aticks.
2)the more you marinate,the tender and tasty,the chicken turns out.
3)dry the chicken using a paper towel or a clean cotton towel.

Murgh malai kebab

hey frnds,
new recipe is up.

Murgh malai kebab

Ingredients
boneless chicken-250 gm
cream cheese-1 1/2 tbsp
hung curd-1 tbsp
cream-2 tbsp
green chillies-2
white pepper powder-1/4 tsp
elaichi powder-1/4 tsp
coriander(kothmeer)-1 small bunch
ginger garlic paste-2 tsp
salt-to taste

Method

• Wash chicken,marinate with pepper,elaichi,ginger garlic paste,set aside for 10 minutes.
• Meanwhile grind cheese,curd,green coriander,green chillies and cream until smooth.
• Marinate the chicken with this for at least 3 hrs-overnight.
• Pre-heat the oven to 240 degrees centigrade.
• Skew the chicken pieces and place them in upper rack.
• Grill for 6-7 minutes,turn around and grillfor another 5-6 minutes or until golden.
• Serve hot.

Mirchi ka salan

hey frnds...
it was anniversary few days bak,so made some dishes,one of them being mirchi ka salan,so here comes the recipe.
hope u enjoy it.

Mirchi ka salan 
serves(3-4)

Ingredients
big green chillies-7-8
dry coconut-3 tbsp
sesame seeds(til)-2 tbsp
peanuts-3tbsp
oil-3tbsp
salt-as required
ginger-garlic paste-1 1/2 tsp
coriander powder-1 tsp
zeera powder-1tsp
haldi-1/4tsp
chilli powder-1 tsp
sliced onion-1 medium
tamarind extract-1/2 cup
zeera-1tsp
curry leaves-1 fist
onion seeds(kalonji)-1/2tsp

method

• slit the green chillies and carefully de seed them,with out tearing it off completely.
• roast coconut,til,peanuts individually.
• roast onions with 1/2 tsp of oil until onions are caramelised.
• blend onions along with dry masala,red chilli powder,dhania powder,zeera powder,add a little water to make smooth paste.
• heat oil in a large pan,carefully fry the chillies till golden,drain on paper towel.
• in the remaining oil,add zeera,kalonji,when they crackle,add curry leaves,then ginger garlic paste,saute for a minute,add haldi,then add the masala paste.
• roast the masala on medium heat,stirring continuosly,until oil leaves the sides.
• add the tamarind extract,salt,and the fried green chillies.
• cook on mediumheat for 2 minutes,then cover with a lid and put the flame on low and cook for 5-7 minutes,until oil leaves sides.

tip
1)microwave tamarind with water on high for 2-3 minutes,blend it,then strain to get thick tamarind extract.

PANEER TIKKA

hey frnds...
new recipe is up, ready when u have sudden guests, or if u feel like eating something tangy, its ready soon, all u need is some hung curd.
so here it comes.

PANEER TIKKA

Ingredients
fresh paneer-200gm (cut in 1 1/2" cubes)
hung curd-2 tbsp
red chilli powder-1/2 tsp
amchur powder-1 tsp
haldi-1/4 tsp
salt-1 tsp
ginger-garlic paste-2 tsp
black pepper powder-1 tsp
capsicum-1(cut in )
onion-1 medium (big pieces)
oil-1 tbsp

Method
In a bowl mix all the ingredients except paneer, capsicum and onions.
pierce paneer cubes slightly side.
Mix the paneer with the marinade gently until well coated.
let it sit for 5-10 minutes in the freezer.
You can cook it either on a pan or stove or oven.
Set the paneer alternatively with capsicum and onion pieces on the skewers.

1. Grease a non stick pan with very little oil (use a tissue paper dipped in oil),the heat should be medium low.place the skewers carefully on the pan with at least a gap of an inch between the skewers. cook until golden on each side.
2. Place a steel grill on the stove and put the flame to low and grill the skewer,untill paneer turns golden on each side
3. Placeon the upper rack in oven and bake at 200°C (400°F) for 8-10 minutes, turn the side, the grill for another 3 minutes.

Serve Hot.

Happy cooking.

Chicken Mughlai

hey frnds...
this is a new series..
awadhi cuisine, beware its traditional awadhi cuisine, with traditional cooking method, u may or may not like it, but u will like the taste, trust me i have tried.
so the first recipe is Chicken Mughlai.

Chicken Mughlai

Ingredients: 

• 1 kg boneless chicken skin removed 
• 2 onions ground to a paste 
• 2 tsps garlic paste 
• 1 tsp ginger paste 
• 1" stick of cinnamon 
• 5 pods of cardamom 
• 1 tsp coriander powder 
• 1 tsp cumin powder 
• 1 tsp red chilli powder 
• 2 tsps masala mix (1/4 nutmeg, 4green cardamoms, 4 sticks cinnamons and 5 cloves paste them with little water) 
• 10-15cashew nuts powdered ,
• 5-6 tbsps double cream whisked 
• 4 tbsps of ghee 
• 1 cup chicken stock 
• Salt to taste 
• ½ cup raisins 
• 1 large egg beaten

Preparation: 

• Grind the almonds into a fine paste and keep aside. 
• Heat the ghee in a pan and fry the onions till they are translucent. 
• Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute. 
• Now add all the other spices and fry till the ghee begins to separate from the masala. 
• Add the chicken and fry till sealed (chicken turns opaque). 
• Add the stock, salt to taste and cook till the chicken is done. 
• Whisk the cream to ensure that there are no lumps in it. 
• Add cream, cashew paste and raisins to the chicken and stir well. 
• Turn off the fire and pour the beaten egg over the chicken. 
• Cover the dish immediately. 
• Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).

Masala Lassi/Chaas

Hey frnds...
How ru all doing? I kno its been a long tym since my last post.
here is a refreshing drink for those who are getting bored with lemonade or fizzy drinks, and its healthier too..


Masala Lassi/Chaas

Ingredients
yoghurt/dahi/curd-1 cup
salt-to taste
cumin/zeera powder-1 tsp
freshly chopped mint/pudina-1 tbsp
water-as required.

Method

• In a blender mix all the ingredients.
• blend it for a minute.
• pour in glasses and serve.
• you can use is thick, or if u prefer little runny u can add some water.

APPLE BUTTERMILK PANCAKES

hey frnds..
here is the low cal recipe for the ppl who have sweet tooth..
also it is good for kids..

APPLE BUTTERMILK PANCAKES

Ingredients

For The Pancakes1 cup whole wheat flour (gehun ka atta)
1 cup low fat buttermilk (made from 5 tbsp low fat curds (dahi))
1/4 cup low fat milk
a pinch of salt

For The Apple Topping1 cup chopped apples
1/4 tsp cinnamon (dalchini) powder
1/2 sachet sugar substitute

Method 
For the apple topping

• Combine the apple with ¼ cup water in a pan and bring to a boil.
• Simmer for 5 to 7 minutes till the apples soften.
• Add the cinnamon powder and sugar substitute and mix well.

For the pancakes

• Combine all the ingredients in a bowl and whisk them together to make a smooth batter. Allow to rest for 10 minutes.
• Pour a quarter of the batter onto a greased non-stick pan.
• Cook till both sides are golden brown and serve topped with the apple topping.
• Repeat to make 3 more pancakes.
• Tips
• Buttermilk is made by whisking together curds and water.

Broken Wheat Upma

hey frnds..
new recipe in kids series..
so here it comes.


Broken Wheat Upma, as the name suggests is a nutrient-rich wheat based upma. While the broken wheat brings in loads of dietary fibre and energy, carrot and green peas bring along a wealth of nutrients, especially vitamin A. The veggies also add crunch to an otherwise soft upma. You may also add other veggies of your choice to make it more colourful and tasty.

Broken Wheat Upma

Ingredients

1/2 cup broken wheat (dalia)
2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
2 tsp finely chopped green chillies
1/2 cup chopped onions
1/2 tsp grated ginger (adrak)
1/4 cup green peas
1/4 cup chopped carrots
salt to taste

For The Garnish2 tbsp finely chopped coriander (dhania)

Method

• Clean and wash the broken wheat thoroughly. Par-boil the broken wheat in 2 cups of hot water for 3 to 4 minutes. Drain and keep aside.
• Heat the oil in a pressure cooker, and add the mustard seeds.
• When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
• Add the onions and ginger, mix well and sauté on a medium flame for 1 to 2 minutes.
• Add the green peas and carrots, mix well and sauté on a medium flame for 1 to 2 minutes.
• Add the broken wheat, salt and 1¼ cups of water, mix well and pressure cook for 2 whistles.
• Allow the steam to escape before opening the lid.
• Garnish with coriander and keep aside to cool slightly.

Batata Poha

hey frnds
new recipe in the kids recipe series

Batata Poha

Ingredients

2 cups thick beaten rice (poha) flakes
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/2 cup finely chopped onions
1/2 cup peeled potato cubes
salt to taste
3/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp sugar
2 tsp lemon juice
1 tbsp milk
1 tbsp finely chopped coriander (dhania)

For The Garnish1 tbsp finely chopped coriander (dhania)
lemon wedge

Method

• Heat the oil in a deep non-stick pan and add the mustard seeds.
• When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
• Add the onions and sauté on a medium flame for 1 to 2 minutes.
• Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
• Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.
• Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
• Add the coriander and mix well.
• Serve hot garnished with coriander and lemon wedge.

BREAD UPMA

hey frnds...
so i got in touch with my school buddies, it feels so good, and one of them requested recipes for her kids, so this is the first in the "kid recipes" series.

Bread Upma

Ingredients

8 to 10 bread slices
2 tbsp oil
2 tsp mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
2 curry leaves (kadi patta)
1/2 cup finely chopped tomatoes
1 1/2 tbsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 1/2 tbsp tomato ketchup
1 tbsp lemon juice
1 tsp powdered sugar (optional)
2 tbsp finely chopped coriander (dhania)
salt to taste

Method

• Dip the bread slices one by one in a little water and squeeze out the excess water immediately. Crumble it lightly and keep aside.
• Put the oil in a microwave safe bowl and microwave on high for 30 seconds.
• Add the mustard seeds and microwave on high for 1 minute.
• Add the onions and curry leaves, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
• Add the tomatoes, green chillies and ginger, mix well and microwave on high for 1 minute.
• Add the prepared crumbled bread pieces, tomato ketchup, lemon juice, sugar, coriander and salt, mix well and microwave on high for 2 minutes.
• Serve immediately.

KOFTA (mutton)

hey frnds...
this is my mother-in-law's recipe actually, i liked it a lot, and learned it from her. the only thing which i changed in this recipe is the amount of oil used, which i have decreased.
so do check out the recipe and gimme ur suggestions.
here it comes...

KOFTA

Ingredients
kheema(mutton)-450 gms
cashew nuts-1 cup
almonds-1 cup
garam masala powder-4 tbsp
red chilli powder-2 tsp
haldi-1/2 tsp
ginger-garlic paste-4 tsp
salt-2 tsp(according to taste)
dry khopra-1 medium sized, chopped
finely chopped coriander leaves-2 tbsp
oil-for frying
water-2 cups

Method
blanch almonds and remove the skin.
roast khopra and cashew nuts separately, keep aside.
grind together almonds,cashew nuts and khopra to a fine powder, keep aside.
wash the kheema thoroughly. 
place in a blender add red chilli powder, garam masala powder, haldi, ginger-garlic paste and salt.
blend the kheema to a fine paste.
remove in a bowl, mix in the khopra mixture.
add finely chopped coriander leaves.
shape into small balls.
fry until the colour changes to reddish brown, remove and keep aside.
in a wok(kadhai) add little oil (u can use the oil which was used for frying), add the kofta's and water.
cover with a lid.cook until the water dries up and u can c oil leaving sides.
serve hot.

happy cooking :) :)

TIP-u can reuse the oil for other curry preparations, it gives a different taste.

KAJU CHUTNEY

hey frnds..
i know its been really long tym since my last post, was really busy, so couldn't post any recipes.
but hey don't worry, i have some new recipes to share, and trust me, they are easy.
so to begin with, the following recipe, kaju chutney is actually my sister-in-law's, but hey, i have made some interesting modifications to it.
if anybody tastes it, they wont be able to guess that this chutney is purely vegetarian and tastes sooo... good. 
so here it comes.


KAJU CHUTNEY

Ingredients
cashew nuts (fried)-250gms
onion (sliced and fried)-1 medium
finely chopped raw onion-1 small
green chillies-7 (medium sized)
oil-2 tbsp
turmeric powder-1/2 tsp
chopped methi leaves(optional)-1 tsp
ginger garlic paste-2 tbsp
garam masala powder-1 tsp
lemon juice-1 tbsp
finely chopped coriander-1 tsp (for garnishing)
salt-to taste

Method

• keep few fried cashew nuts aside for garnishing.
• make a paste of the remaining fried cashewnuts, fried onion and green chillies. 
• heat oil in a pan, add raw onion, saute till the edges start to turn brown, add the ginger garlic paste, and saute for about 30-45 seconds, add haldi, and the cashew nut paste and garam masala powder and salt.
• saute for about 2 minutes.
• add 1/2 cup water.
• cook until oil leaves sides.
• add lemon juice, and methi leaves.
• simmer for 3 minutes.
• just before serving garnish with chopped coriander and fried cashew.

Tastes really good with roti, can also be placed as a side dish with rice/biryani/pulao.
Do try it, really simple, and takes less that 30 minutes to make.
trust me, if u taste it, i doubt anything will be left for others.
Any ways HAPPY COOKING... :) :) :)

ALU PARATHA

hey frnds...

sorry for not posting earlier, been little busy, anyways, here's the new recipe, and its almost cholesterol free, coz the only oil u use is for roasting the roti.

so enjoy this punjabi delicacy which has been modified little.

Alu paratha

ingredients

boiled and mashed potato-3 cups

finely chopped onion-1 cup

red chilli powder-2 tsp

ginger garlic paste-1tsp

finely chopped coriander-1 tbsp

chat masala-3 tsp

salt-to taste

dough-for roti

method

dry roast the onion until the colour just changes.

add the ginger garlic paste, roast for about a minute.

mix in the potato, red chilli powder, chat masala, coriander and salt.

roast for about -3 minutes.

keep the filling aside.

roll out the dough ball flat about the size of the saucer.

in the lower half of the roti place the filling.

cover with the upper half.

fold into half again, so now u have a triangle.

seal the edges using little water.

flatten the paratha with ur hand little.

roll it as thinly as possible without breaking, moving the paratha as much as possible, so that it does'nt stick.

make other paratha’s in the same way.

heat the tawa, put the paratha and roast it for about a minute, turn it, then spread oil/butter/ghee, roast the other side until golden brown spots appear on both sides.

serve hot with pickle/curd J J

MIRCHI BHAJJI

hey frnds...
come ramzan nd everybody want to make something new for iftar daily. so this year i thot y not post recipes daily and help, rather than just posting pictures on facebook.
so on first day i made mirchi bhajji, this one was yummm.. if u don't trust me, u can try the recipe and try for urselves.
so here comes the recipe


MIRCHI BHAJJI

Ingredients

Thick green chillies-6
Mint chutney-3tbsp
Rice four- 1tbsp
Besan-1/4 cup
Salt-to taste
Red chilli powder-1 tsp
Garam masala powder-1/2 tsp
Sooji(rava)- 2tsp
Sugar-1tsp
Oil-for frying 

Method

• Roast green chillies over flame, until small brownish spots appear.
• Slit the chillies and deseed them.
• Heat little oil and shallow fry them till golden, remove.
• Fill the chillies with mint chutney, keep aside.
• In a bowl mix besan, rice flour, sooji, red chilli powder, garam masala powder, sugar and little water to make thick paste (consistency should be like dosa batter).
• Dip the chillies in the batter and fry on medium flame for about a minute, remove.
• Repeat the process to other chillies as well.
• Dip the fried chillies again in the batter (second coating), fry on medium flame until golden.
• Remove the chillies on a tissue paper to drain excess oil.
• Serve hot.

TIP- To make mint chutney, blend 1 bunch poodina, 1 bunch coriander, 1/2 onion, salt, 2tbsp lemon juice, 1/2 tbsp zeera powder and 1tsp sugar into a fine paste.

Happy cooking :) :)