June 8, 2017

Khasta Kachori, How To Make Moong Dal Kachori

Khasta Kachori

Khasta Moong Dal Kachori Recipe:

Clean and wash 1/2 cup Moong dal and let it dry for few mins.
Dry roast moong dal on low flame till it turns light brown.
Switch off the flame and allow the moon dal to cool for 10 mins.
Till the time take 2 cups all purpose flour and 1/2 cup wheat flour in a bowl.
Add pinch of sodium bicarbonate, salt, 1/2 tablespoon ghee and mix nicely. This will make kachori more khasta.
Add required water in order to knead a dough for Kachori. The dough of kachori should not be too soft or too stiff. It should be medium.
Once kachori dough is ready cover it by wet cloth and let it rest for 10-15 minutes.
Till the time we can prepare our filling. It’s time to grind roasted moong dal as moong dal might have coolen down. Grind the roasted moong dal into rough powder.
Transfer the moong dal powder into bowl.
Put 1 teaspoon corrainder powder ( dhaniya powder), 1 teaspoon fennel powder ( saunf powder), 1 teaspoon cumin powder ( jeera powder), 1/2 teaspoon red chilly powder ( lal mirch powder), pinch of asofodita (hing), 1/2 teaspoon corrainder leaves ( dhaniya patti), salt (namak) and pinch of sugar ( sakkar).
Add 1 teaspoon lemon juice and mix.
Add little water to make the filling moist.
Now it’s time to heat oil in a kadhai on low flame.
By the mean time oil is heated we can start making khasta kachoris.
Our kachori dough is ready we can roll the dough with our hands and dive it to equal parts.
Make round balls of kachori dough, press it in between and put approx 1 teaspoon moong dal filling in it and close it from all the sides with your fingers. You can add more filling if you can.
Press slightly with your palms and roll it once or twice on rolling pan to give 3 inch disc shapes.
Check whether the oil is heated. Put kachoris in it for deep frying.
Let the kachoris fry on low flame. Till the time we can roll our other kachoris into 3 inch disc shapes and fry it once our the kachories which are in kadhai are fried from both the sides.
Once all our kachoris are fried from both the sides remove it in a plate and have it. You can also have khasta kachori with curd, sev and tamarind chutney.

June 8, 2017

Paneer Biryani, How To Make Paneer Biryani

Paneer Biryani

Paneer Biryani Recipe:

Wash and soak 2 cups basmati rice for 1/2 an hour.
Peel, wash and chop thin slices of 2 onions.
Heat oil in pan or kadhai and fry thin sliced onions till crisp and golden brown color.

For Paneer Biryani Marination:

In a bowl take 4 tablespoon curd.
Take 1/4 cup barista ( fried golden brown onions).
Add 1/4 teaspoon turmeric powder.
Add 1/4 teaspoon red chilly powder.
Add 1/4 teaspoon kasuri methi.
Add 1/2 teaspoon ginger-garlic paste.
Add 1/4 teaspoon mint leaves.
Add 4-5 cloves powder.
Add little salt and pinch of sugar and add 250 gms paneer to it and mix.
Keep aside the marinated paneer for 10-15 mins.

For Paneer Biryani:

Heat 1 tablespoon ghee in vessel.
Put 3-4 green cardamon, 3-4 cloves, 2 bay leaf, 1 star aniseed.
Now add 1 chopped onion and stir.
Till the time onion is getting cooked boil 4 cups water.
Once water starts boiling add 2 cups soaked basmati rice in it.
As soon as onions are slightly brown in color add 1 teaspoon ginger garlic paste.
Add chopped tomatoes and stir.
Add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilly powder, 1 teaspoon corrainder powder, 1/4 teaspoon kasuri methi, 1/2 teaspoon biryani masala and stir. Add 1 teaspoon oil if required.
Add salt as required.
Check whether basmati rice are cooked to 80%. Once biryani rice is cooked drain excess water and keep the rice aside.
Now add 1/2 cup of water to the biryani gravy.
Add one layer of basmati rice on the gravy.
Now put paneer on the third layer.
Again add basmati rice to the fourth layer.
On the 5th layer add little fried onions ( Barista), 1/4 teaspoon mint leaves, roasted cashews, raisins and little corrainder leaves.
Now make little gap in the biryani and add 1/4 cup of water.
Cover the vessel with a dough or a foil and put lid on the paneer Biryani.
On medium flame let it cook for 5 mins.
Now lower the flame and let the paneer biryani cook for more 10-15 mins.
After 10-15 mins switch off the flame and remove the lid. Delicious paneer biryani is ready to be served.
Serve paneer biryani with raita, papad and salad.

June 7, 2017

Paneer Tikka Recipe, Paneer Tikka On Tawa

Paneer Tikka Recipe

Paneer Tikka Recipe:

Paneer tikka is served as starter in restaurants. It is a dry recipe. Paneer tikka masala is gravy based recipe. Paneer (Cottage cheese) chunks are marinated with curd and species and then grilled in tandoor or baked in oven. You can also make paneer tikka recipe at home using tawa. Taste is almost the same.

Recipe which I am sharing below is by using tawa.

Cut 250 gms paneer ( cottage cheese) into 1 inch pieces (tikkas).
Take a bowl. Add 250 gms curd in it.
Put 1/2 teaspoon turmeric powder in the curd.
Put 1/2 teaspoon kashmiri red chilly powder.
Put 1/2 teaspoon kasuri methi to paneer marinade.
Put 3 tablespoon gram flour (besan). Besan will avoid sticking of panner tikkas on tawa.
Put 1/2 teaspoon carom seeds (ajwain).
Put 1/2 teaspoon chat masala.
Put 1/2 teaspoon pepper powder.
Put salt as per taste and 1/2 teaspoon lemon juice.
Now add paneer (cottage cheese) chunks (tikkas) to the marinade.
Keep it in refrigerator for atleast 2 hours. You can keep it outside also.
You can grill or bake the paneer tikkas after 1/2 hour also but as longer you keep the marinade, paneer tikka will absorb more the flavours of spices. So keep it for atleast 2 hours. You can keep it for more hours to get good flavours.
Once your marinade is ready put paneer one by one in skewer for grilling in tandoor or baking it on tawa. You can use green or yellow capsicum and onions along with panner cut into 1 inch pieces similar to paneer.
Apply oil and put the skewer on tawa and let paneer tikka cook from both the sides.
Don’t cook for too long else paneer will turn hard.
Serve paneer tikka hot with green chutney.

June 7, 2017

Tomato Coriander Chutney, Dhaniya Tamatar Chutney

Tomato Coriander Chutney

Tomato Coriander Chutney Recipe:

Wash and chop 1 1/2 cup coriander leaves ( dhaniya patti).
Wash and chop 2 tomatoes (tamatar).
In a grinder take chopped coriander leaves (dhaniya patti) and chopped tomatoes (Tamatar).
Add 2 green chillies, pinch of cumin seeds, 5-6 garlic cloves, 5-6 black pepper, salt and grind.

Tomato-Coriander Chutney is ready. This chutney taste really good with samosas and chat.

June 3, 2017

Chilly Potato Recipe, How To Make Crispy Chilly Potato

Chilly Potato

How To Make Crispy Chilly Potato:

Peel and wash 3 large size potatoes.
Cut potatoes and keep aside.
Chop 1 tablespoon garlic and 1 tablespoon ginger finely.
Chop one spring onion white part separately and green part separately.
Put 1 tablespoon corn flour in potatoes and mix.
Heat oil in a pan and fry potatoes in it.
As soon as potatoes are about to fry almost 80 percent done. Heat 1 tablespoon oil in another pan.
Put chopped white part of spring onion and fry on high heat.
Put slit of 3-4 green chillies.
Put chopped ginger-garlic in it.
Put 1 tablespoon soya sauce, 1 tablespoon red chilly sauce, 1 tablespoon green chilly sauce, 1 tablespoon tomato sauce and mix.
Mix 1 tablespoon corn flour in 2 1/2 tablespoon water and put in gravy.
Now potatoes might have been fried and crisp. Remove it from that frying pan and add it to the gravy and stir.
Add salt and chopped green spring onion and stir again.
Switch of the flame. Crispy chilly potato is ready. Serve it hot.

June 3, 2017

Doi Maach Recipe, Rohu Fish With Curd

Doi Maach

Bengali Cuisine is known for its tasty food. One of them is Doi Maach (Rohu Fish with Curd). This recipe is made with Rohu (fresh water fish) using yogurt / curd in the curry. Rohu fish called as Rui Maach in Bengali is large in size and are considered tastier among other fresh water fishes.

Doi Maach Recipe:

Marinate fish with salt and turmeric.
In a pan put oil for frying marinated rohu fish.
When the oil is heated slowly add rohu fish. This has to be done carefully.
Fry the fish from all sides so that is cooked properly and doesn’t remain raw.
Remove fried rohu fish (maach) in a plate.

Rohu Fish In Curd

Doi Maach Jhor (Curry):

Take another pan and add 1 tablespoon oil in it. You can use the same oil which was used for frying fish (mach) if left.
Add jeera( cumin seeds) in the oil.
Add 4 cloves and 4 cardamon in the oil.
Break 2 red dry chillies and add to it.
Add 3-4 bay leaf.
Add 1cup roughly grinded onion paste and stir for 2 mins.
Now add 5-6 cashews paste and stir again.
Put chopped tomatoes, salt and pinch of sugar to it and cook for 2 mins.
Now add dhaniya powder, mirchi powder, little 1/2 teaspoon garam masala to it and stir again.
Add water as per how much thickness you want for your gravy. I like this gravy with rice so 2 1\2 glass water goes in it as little water will burn also.
Now its time to add fish (maach) to the curry (jhor) and keep the flame on low.
As soon as the water starts boiling, add one cup curd (doi) to the curry and let it cook for more 5-10 minutes on low flame.

Rui Maach Jhor

June 3, 2017

Chana Masala, Chole Masala, How To Make Chana Masala

Chana Masala

Chana Masala Recipe:

Preparation:

Soak 250 gms chickpeas (kabuli chana) for 6-8 hrs.
Pressure cook chickpeas (kabuli chana) for 6-7 whistle along with 1 tea bag and piece of dried goose berry or piece of pomegranate skin, half cinamon stick, 2-3 cloves, 1 black cardamon tied in a small cloth. You can also add pinch of baking soda to it. Mostly in restaurant baking soda is used but here i m avoiding it.
Chop 2 large onion and 1 1/2 inch ginger.
Roughly chop 2 tomatoes.

For Chole Masala:

Take 1/2 teaspoon turmeric powder, 1 1/2 teaspoon amchur powder, 1 1/2 teaspoon coriander powder, 1/2-1 teaspoon red chilly powder, 1/2 teaspoon cumin powder, 1/2 teaspoon anardana (pomegranate) powder. You can also use chole masala easily available in market.

For Chana Masala Gravy:

Remove the pressure cook chickpeas (kabula chana) and keep in a vessel and keep cooked chana water aside don’t throw it we can use the same water in chole.
Now add prepared chole masala or chana masala bought from market on boiled chana. Heat 1 tablespoon ghee and pour hot ghee on the chana masala.
Now in a pan or kadhai, heat 1 table spoon oil and 2 bay leaf, chopped onions, chopped ginger and stir. Let it cook till onions are slightly brown.
Peel garlic skin, crush it and put in the kadhai.
Now add chopped tomatoes and little salt it will help tomatoes cook faster.
As soon as tomatoes become soft add chana masala, salt to taste and boiled chana water. Adjust the water as per the thickness you want for your chana masala gravy. You can add more fresh water if left over chana water is less.
Let the chole cook for more 10 mins. Mash few chanas to adjust the consistency.
Garnish wih coriander leaves. Chana masala is ready to be served. Chana masala goes well with puri, bhature. You can eat it with rice , chapati and paratha also.

how to make restaurant style chana masala.

June 2, 2017

Pepper Chicken, How To Make Pepper Chicken

Pepper Chicken Recipe:
Chop 250 gms onions.
Wash chicken and marinade it with turmeric powder.
In grinder put 2 tablespoon black pepper, 1tablespoon fennel seed (saunf), 1tablespoon cumin and grind it.
In a pan put 2 tablespoon oil.
Put pinch of cumin seeds. Once it starts cracking add spring of curry leaves.
Break and add 1 dry kashmiri chilly.
Put chopped onions and fry till light brown.
Now add chicken to it and stir.
Add 1 tablespoon ginger-garlic paste.
Put 1/4 teaspoon turmeric powder as we have already added turmeric powder during marination.
Put 1/2 teaspoon chilly powder.
Put 1/2 teaspoon garam masala powder and stir.
Put grinded ground masala powder to the chicken and mix.
Put salt and stir again.
Don’t add water close the lid for 10-15 mins and cook the chicken on low flame.
Keep checking in between and give it a stir. Cook till chicken gets cooked completely.
Chicken cooked with pepper gives a different taste. Try cooking its mouth watering.
As this pepper chicken recipe is dry recipe it goes well with chapatis.

May 18, 2017

Sindhi Kadhi, How To Make Sindhi Kadhi

Sindhi Kadhi

Sindhi kadhi Recipe:

Cut 1 large potato (aloo) into pieces.
Cut 2 drumsticks (shenga) into pieces.
We require few cauliflower florets (gobi).
We require 7-8 cluster beans (gawar).
Cut 6-7 okra (ladies finger) into pieces.

People also use yam, carrots, arbi, white pumpkin etc. You can use these vegetables also along with veggies mentioned.

Method:

Put 4 tablespoon oil in a kadhai and heat.
Put pinch of mustard seeds, pinch of fenugreek seeds, pinch of cumin seeds, curry leaves and give it a stir.
Add chopped green chillies and chopped ginger and let it cook for few seconds.
Add 4-5 tablespoon besan in it and roast till besan gets fully cooked. Keep stirring so that besan doesn’t get burned.
Now add little water to the besan and mix to avoid lumps.
Add grated 4-5 tomatoes or tomatoes puree to it and stir.
Add more water around 5-6 glass and let it cook. If you want more water you can add as curry will boil and veggies will cook in it.
Now fry the vegetables potatoes, gawar and drumstick. Then fry cauliflower. After cauliflower, fry ladies finger.
Now add turmeric powder and salt as per taste in the kadhi. Cover the lid and let it cook.
Once curry starts boiling put fried potatoes and drumstick in it and let it cook for 5 mins.
After 5 mins add fried cauliflower and cluster beans and let it cook for more 5 mins.
After 5 mins add fried ladies finger and let it cook for more 10-15 mins.
After 10-15 mins add tamarind pulp 2 tablespoon and give it a stir.
Allow it to cook till all vegetables are cooked properly. Switch off the gas.
Heat oil for tadka. Add cumin seeds, asafetida, curry leaves, one dry chilly and red chilly powder in the hot oil and then put the oil (tadka) to the Sindhi kadhi.
Sindhi kadhi is ready to be served. You can serve it hot with rice or pulav.

May 15, 2017

Veg Makhanwala Recipe, Veg Makhni, How To Make Restaurant Style Vegetable Makhanwala

Veg Makhanwala

Veg Makhanwala Recipe:

Veg Makhni / Veg Makhanwala is very rich and delicious recipe. It has creamy flavor. Veg makhanwala recipe is prepared using most of the seasonal vegetables, tomatoes, onions, cashews and cream. We are using here cauliflower, carrots, green peas and french beans in this recipe. First we will prepare makhni gravy for our vegetables.

Makhni Gravy Recipe:

Heat 1 tablespoon oil and 1 tablespoon butter in a pan.
Add 1 chopped onions and cook till onion turns pink.
Put 6-7 chopped garlic cloves and 1 1/2 inch chopped ginger in it.
Put 7-8 cashews in it and stir.
Add 12 chopped tomatoes in it and stir.
Put little salt and cook tomatoes properly.
Switch off the flame and allow the mixture to cools.
Once the mixture cools down blend or grind it to smooth paste.

For Veg Makhanwala:

Heat oil in a pan or kadhai.
Add all vegetables (cauliflower, carrots, beans, peas) in the pan and stir.
Add 1/2 teaspoon turmeric powder and salt to the vegetable. Remember we have already added little salt to the gravy so add salt accordingly.
Cover the lid and let the veggies cook properly. Keep on checking in between.
Once the vegetables are cooked add the makhni gravy to the veggies and stir.
Now add 1 tablespoon sugar or 1 tablespoon honey to it.
Add 1/2 cup cream and allow it to cook for more 5-10 mins.
Garnish with 1/4 teaspoon kasuri methi.
Veg Makhni / Veg Makhanwala is ready to be served. You can serve it with tandoori roti, naan or chapati. As per your choice.