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... :) :) :)