MURGH METHI MALAI -CURRIED CHICKEN WITH FENUGREEK!!!

 A BASIC CHICKEN CURRY CAN BE MADE AS AN EXOTIC GOURMET DISH OR A VERY SIMPLE SOUL FOOD.CHICKEN ADAPTS VERY WELL WITH ALL THE FLAVOURS  AND SPICES.

CHICKEN CURRY WITH PLAIN RICE DEFINITELY BRINGS BACK MY CHILDHOOD MEMORIES.THIS IS A VERY SIMPLE RECIPE WITH BASIC INGREDIENTS AND THE  ADDITION OF FENUGREEK ENHANCES THE FLAVOUR OF THE DISH , SERVE IT WITH RICE,ROTI,BREAD OR YOUR CHOICE ACCOMPANIMENT AND ENJOY!!!

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME:25-30MINS

SERVES:5-6 PERSONS

INGREDIENTS:

• CHICKEN -1 KG
• CURD/DAHI-200 GMS
• FENUGREEK LEAVES/METHI-1 CUP ( CHOPPED)
• MILK CREAM/MALAI-2 TBSP
• ONIONS/PIYAZ-2 BIG (SLICED)
• GINGER AND GARLIC PASTE /ADRAK LAHSAN -1TBSP
• WHOLE CUMIN SEEDS/ZEERA-1TSP
• RED CHILLI POWDER/LAL MIRCH-2TSP
• TURMERIC POWDER/HALDI-1TSP
• CORRIANDER POWDER/DHANYA-1TBSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• SALT TO TASTE 
• OIL -3 TBSP

COOKING METHOD:

1. CLEAN AND WASH THE CHICKEN ,DRAIN EXCESS WATER.
2. MIX IN THE CURD,RED CHILLI POWDER,CORRIANDER POWDER,GARAM MASALA AND SALT .KEEP ASIDE.
3. IN A DEEP PAN HEAT OIL ADD CUMIN SEEDS AND SAUTÉ.
4. ADD ONIONS AND COOK TILL BROWN,ADD GINGER AND GARLIC PASTE AND SAUTÉ .
5.  ADD THE CHICKEN AND COOK FOR 5MINS ON MEDIUM FLAME.
6. ADD THE CURD MIXTURE AND STIR AND COOK COVERED FOR ANOTHER 10 MINS,ADD 1/2CUP OF WATER .
7. ADD CHOPPED FENUGREEK LEAVES AND COOK FOR ANOTHER 5 MINS.
8. THIS DISH IS SEMI DRY YOU CAN ADD LITTLE WATER  IF YOU WANT 
9. FINISH IT WITH CREAM .MIX AND READY TO SERVE .

MUTTON DUM BIRYANI- CANNOT GET BETTER THAN THIS!!!

I THINK THE LESS SAID THE BETTER FOR THIS WORLD RENOWNED DISH.IT NEEDS NO INTRODUCTION,ORIGINATING IN PERSIA AND TOOK MANY TURNS TO ARRIVE IN INDIA.THE WORD ‘BIRYANI’ ORIGINATES FROM THE PERSIAN WORD ‘BIRIAN’ MEANING “ FRY BEFORE COOKING”.TO MAKE BIRYANI ,MUTTON IS FRIED IN GHEE AND PAR- COOKED,COOKED(PAKKI YAKHNI) OR THE MUTTON IS KEPT RAW MARINATED IN YOGURT AND SPICES( KACCHI YAKHNI).THE RICE IS PAR -COOKED SEPARATELY.THE RICE ABD MEAT ARE THEN LAYERED IN A COOK WARE. THE COOKWARE IS SEALED TIGHTLY WITH WHEAT FLOUR DOUGH AND DUM COOKED( SLOW OR BAKED METHOD) ON A VERY LOW HEAT.

ONE OF THE MOST FAMOUS VARIANTS OF THIS DISH IS THE “HYDERABADI BIRYANI “,ORIGINATING IN HYDERABAD,INFLUENCED BY THE MUGHALS.

THERE ARE MANY VARIETIES OF BIRYANI,Ex:LUCKNOWI BIRYANI ,AWADHI BIRYANI ,TEHARI BIRYANI,MALABARI BIRYANI  AND THE INGREDIENTS USED TOO VARIES AS IN THE “VEG-BIRYANI “,”PRAWNS BIRYANI “,”EGG - BIRYANI “.

THE SLOW COOKED METHOD GIVES AN AMAZING FLAVOUR AND TASTE TO THE  DISH .

RECIPE CARD:
Cooking Time: Approx 40mins
Preparation time:20 mins
Serves::6 Persons. 

Ingredients:
For yakhni

• Mutton- 1 kg 
• Yoghurt/Dahi -300 gms 
• Red chilli powder/Lal mirch - 2 tsp  
• Garam masala powder/ Whole spiced powder-1 1/2tsp  
• Ginger n garlic paste/ Adrak lahsan - 4 tsp  
• Corriander/ Dhanya(chopped)- 1 bunch  
• Mint/Pudina(chopped)- 1 small bunch  
• Onions/Piyaz-4 no ( thinly sliced)
• Turmeric powder/Haldi-1/4 tsp  
• Oil for deep frying onions 
• Juice of 1 lemon /Nimbu
• Salt /Namak to taste 

For rice:

• Wole garam masala-1"cinnamon stick,8 cardamom
• Basmati rice-750gms
• Ghee-1/2 cup, 
• Saffron strands-10 -15 strands dissolved in 1/2 cup warm milk 
• Saffron color-1/4 tsp ( optional)
• Few mint leaves 
• salt to taste 

Cooking Method:

• Wash and soak the rice for 30 mins.  
• In a deep pan fry the onions till golden brown .Remove  and keep aside.
• Clean and wash the lamb meat 
• I cooked the mutton in half cup of water and salt till 3/4 th cooked and dry .
• In the par cooked mutton add all the curd, ginger and garlic paste ,red chilli powder, turmeric,garam masala ,chopped mint and corriander leaves, fried onions,salt and lemon juice . Add 3 tbsp oil (in which onions were fried) and Mix well and keep aside for at least half an hour
• In a separate deep vessel put water(for 1 cup rice-4 cups water->this ratio is very good and the rice grains are well cooked n dont stick together),the whole garam masala ,mint leaves and salt,bring it to a boil and then put the rice,cook till 3/4th cooked.strain the rice.
•  Now for the finale,grease the vessel with ghee put the mutton layer and then the rice,saffron color and saffron milk and melted ghee. I covered the vessel with aluminium foil to seal properly .Cook  on medium flame for just 5 mins,and then on a very sim flame(u can use a pan n then put the vessel on it to slow cook it) for about 15 -20 mins.
• As the mutton was par cooked it takes less time else raw mutton takes a longer time .This method ensures the mutton is cooked properly.
• While serving mix the rice n mutton layer lightly else the rice grain will break.
•  Serve Hot with Curd
  
  
  

KADHI PAKORA- SPICED YOGURT CURRY WITH FRITTERS!!!

 

KADHI CHAWAl: A VERY POPULAR DISH  IN NORTHERN AND WESTERN PART OF INDIA ,IT IS MADE WITH YOGURT MIXED WITH SPICES AND CHICKPEA FLOUR/BESAN  AND ALSO CONSISTS OF FRIED FRITTERS.IT IS SERVED WITH BOILED RICE .IT IS GOOD FOR WEIGHT WATCHERS TOO, THE FRITTERS CAN BE AIR FRIED  AND LOW FAT YOGURT CAN BE USED.

CHICK PEA FLOUR/BESAN : IT HAS A LOW GLYCEMIC INDEX THAN REGULAR WHOLE WHEAT FLOUR.IT ALSO CONSISTS OF COMPLEX CARBOHYDRATES ,PROTEINS AND FOLATE .

YOGURT : HIGH IN PROTEINS,CALCIUM,VITAMINS AND LIVE CULTURE.ITS GOOD FOR OUR GUT HEALTH AS IT CONTAINS PROBIOTICS AND THUS INCREASES OUR IMMUNITY AND HEART HEALTHY TOO.

THIS IS AN ABSOLUTE GUILT  FREE RECIPE.ENJOY!!!

RECIPE CARD:

PREPARATION TIME -10-15 MINS

COOKING TIME -30-35 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

FOR KADI :

• YOGURT-1  1/2 CUP 
• CHICK PEA FLOUR/ BESAN-2 TBSP
• RED CHILLI POWDER/LAL MIRCH -2 TSP
• TURMERIC POWDER/HALDI-1/2TSP
• GINGER AND GARLIC PASTE / ADRAK LAHSAN-1 TSP
• CUMIN POWDER-1 TSP
• CORRIANDER LEAVES/DHANYA-1 TBSP(CHOPPED)
• SALT TO TASTE 

FOR PAKORAS:

• CHICKPEA FLOUR/BESAN-2CUPS
• ONIONS/PIYAZ -3 MEDIUM (FINELY CHOPPED)
• CORRIANDER LEAVES/DHANYA-1/2 CUP ( FINELY CHOPPED)
• RED CHILLI POWDER/LAL MIRCH-2 TSP
• CORRIANDER POWDER/DHANYA-1TSP
• WHOLE CUMIN SEEDS/ZEERA-1TSP
• TURMERIC POWDER/HALDI-1TSP
• GINGER N GARLIC PASTE/ADRAK LAHSAN -1TSP
• SALT TO  TASTE
• BAKING SODA -2 PINCHES
• OIL FOR SHALLOW FRYING 

FOR TADKS/SEASONING:

• ONION/PIYAZ-1 SMALL ( CHOPPED)
• CUMIN SEEDS/ZEERA-1TSP
• MUSTARD SEEDS/RAI-1/2 TSP
• WHOLE RED CHILLIES/SABUT LAL MIRCH -2no 
• OIL 2TBSP

 METHOD :

1. TAKE THE YOGURT IN A BOWL AND MIX ALL THE INGREDIENTS FOR THE KADHI TO A VERY SMOOTH PASTE ADDING A CUP OF WATER .
2. TRANSFER TO A DEEP COOKING PAN ,ADD TWO CUPS OF WATER MIX WELL AND COOK ON A LOW FLAME FOR 10-15 MINS.
3. CHICK PEA WILL MAKE THE MIXTURE LITTLE THICK.KEEP IT ASIDE 
4. ADD ALL THE INGREDIENTS FOR PAKORAS IN A BOWL . MIX WELL.
5. HEAT OIL IN A PAN AND PUT LITTLE DUMPLINGS OF THE PAKORA MIXTURE AND FRY TILL GOLDEN BROWN..
6. PUT HALF OF THE FRIED PAKORAS IN THE  KADHI . 
7. TAKE OIL PUT ALL THE INGREDIENTS FOR TADKA AND  SAUTÉ TILL ONIONS GOLDEN BROWN AND PUT THIS ON THE KADHI .
8. KADHI PAKORA IS READY 
9. SERVE HOT WITH PLAIN RICE.
   
   
   

KEEMA MASOOR PULAO- MINCED MEAT PILAF WITH BROWN LENTILS!!!

 

BROWN LENTILS/SABUT MASOOR DAL-  THESE ARE WHOLE  RED LENTILS,WHOLE LENTILS ARE BASICALLY PACKED WITH MORE FIBRE,LENTILS ARE RICH IN PROTEINS,FOLATE AND HELP IN LOWERING CHOLESTEROL AND VERY HEART FRIENDLY.

THIS PILAF RECIPE COMBINED WITH MINCED MEAT HAS AN AMAZING  FLAVOUR AND TASTE .

RECIPE CARD:

COOKING TIME: 40-50 MINS

SERVES:4-5 

INGREDIENTS:

• LAMB/MUTTON MINCE-500 GMS 
• RICE -500 GMS
• ONIONS-2 NO ( SLICED)
• TOMATOES-4 NO (CHOPPED)
• WHOLE BROWN LENTILS/SABUT MASOOR-150 GMS
• GINGER AND GARLIC PASTE/ ADRAK LAGSAN- 2 TBSP
• RED CHILLI POWDER/LAL MIRCH -4 TSP
• TURMERIC POWDER/HALDI-1 1/2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1 TSP
• OIL :5 TBSP
• CORRIANDER LEAVES-1/2 CUP ( CHOPPED)
• SALT TO TASTE
• YELLOW FOOD COLOR- FEW DROPS
• WHOLE CARAWAY SEEDS/SHAHJEERA-1 TSP
• GREEN CARDAMOM/HARI ELAICHI -4 NO
• BAY LEAVES/TEJ PATTA-2 NO
• CINNAMON STICK/ DALCHINI-3 INCH 

METHOD:

1. WASH AND SOAK THE RICE FOR AN HOUR .
2. CLEAN AND WASH THE MINCED MEAT ABD KEEP IT IN A SIEVE TO DRAIN OUT ALL THE WATER.
3. COOK THE WHOLE LENTILS WITH SALT AND 1/2 TSP TURMERIC POWDER.COOK TILL SOFT AND UNMASHED.KEEP ASIDE.
4. TAKE OIL IN A DEEP PAN PUT ONIONS AND FRY TILL GOLDEN BROWN, ADD GINGER AND GARLIC PASTE AND SAUTÉ FOR ANOTHER MINUTE.
5. ADD CHOPPED TOMATOES AND COOK TILL SOFT , ADD TURMERIC ,RED CHILLI POWDER, GARAM MASALA AND SALT .
6. COOK TILL ALL THE SPICES WELL COOKED, ADD MINCED  MEAT AND COOK COVERED FOR 15-20 MIN TILL COOKED AND DRY.
7. ADD CORRIANDER AND KEEP ASIDE.
8. BOIL WATER FOR RICE WITH ALL THE WHOLE SPICES AND  SALT.
9. COOK THE RICE TILL ALMOST DONE .DRAIN AND KEEP ASIDE.
10. TAKE A BIG PAN PUT A LAYER OF COOKED RICE ,TOP IT WITH A LAYER  OF COOKED LENTILS AND AGAIN A LAYER OF RICE TOPPED WITH A LAYER OF COOKED MINCED MEAT AND FINALLY FINISH IT OFF WITH A LAYER OF RICE.
11. PUT THE FOOD COLOR AND COOK ON A VERY SIM FLAME FOR 5-8 MINS.
12. READY TO SERVE.
    
    
    

VEGAN SPRING ROLLS- WITH ALL THE GOODNESS OF VEGETABLES!!!

 

SPRING ROLLS- THIS CHINESE FRIED APPETIZER IS VERY POPULAR AND ARE MADE IN THE ASIAN CUISINES TOO.

THESE ARE VERY HEALTHY SNACK IF MADE AUTHENTICALLY WRAPPED IN THIN RICE WRAPPERS AND FILLED WITH VEGETABLES OR LEAN PROTEINS WHICH ARE VERY LIGHTLY COOKED.

THEY ARE USUALLY EATEN DURING THE SPRING FESTIVAL WHICH IS THE CHINESE NEW YEAR ,THE ORIGIN OF ITS NAME AND HOLDS GOOD LUCK!!!

RECIPE CARD:

PREPARATION TIME : 40-50 MINS

COOKING TIME :5-10MINS

SERVINGS: 20 ROLLS .

INGREDIENTS:

FOR SPRING ROLL SHEETS:

• ALL PURPOSE FLOUR/MAIDA-250 gms
• SALT TO TASTE
• BAKING SODA - A PINCH 
• WATER TO MAKE A BATTER. 

FOR THE FILLING:

• CARROT/GAJAR-1 NO (CUT IN JULLIENES)
• FRENCH BEANS/HARI PHALLI- 10 no (CUT IN JULLIENES)
• CABBAGE/BANDH GOBHI -1 SMALL ( VERY THINLY SLICED)
• SPRING ONIONS/HARI PIYAZ-5 NO ( FINELY CHOPPED)
• GINGER AND GARLIC PASTE/ADRAK LAHSAN-1TSP
• SOYA SAUCE -2TSP
• RED CHILLI SAUCE -2TSP
• BLACK PEPPER POWDER/KALI MIRCH-1 TSP
• SALT TO TASTE.
• OIL - 1 TSP 
• OIL FOR FRYING.

METHOD :

1. MIX THE FLOUR,SODA,SALT WITH WATER TO MAKE A THIN BATTER,REMOVE 1/4 CUP FROM THE BATTER TO SEAL THE ROLLS BEFORE FRYING .
2. HEAT A NON STICK PAN AND MAKE THIN CREPES. KEEP ASIDE .
3. IN A DEEP PAN PUT A TSP OF OIL SAUTÉ GINGER AND  GARLIC PASTE AND ADD ALL THE VEGETABLES EXCEPT SPRING ONION.
4. ADD THE SOYA SAUCE,RED CHILLI SAUCE,BLACK PEPPER POWDER AND SALT TO TASTE.
5. AND VERY LIGHTLY COOK THE VEGETABLES,THEY SHOULD HAVE THE NATURAL CRUNCH ,ADD THE SPRING ONIONS STIR FOR 2 MINS,SWITCH OFF THE FLAME,COOL AND KEEP ASIDE.
6. TAKE THE PREPARED SHEETS FILL IT WITH THE FILLING , ROLL TIGHTLY AND SEAL IT WITH THE MAIDA BATTER.
7. HEAT OIL FOR DEEP FRYING AND FRY THE ROLLS TILL GOLDEN  BROWN.
8. SERVE HOT WITH KETCHUP.

SPICED PRAWNS-JHINGA FRY-!!

 

PRAWNS - THESE SMALL AQUATIC CRUSTACEANS HAVING AN EXOSKELETON IS A TREAT TO SEA FOOD LOVERS.THEY ARE RICH IN HIGH QUALITY PROTEINS AS WELL AS HIGH IN CHOLESTEROL BUT THEY ARE COMPOSED OF HEALTHY FATS WHICH ARE LOW IN SATURATED FATS..

ITS BIGGER SIZE IS CALLED THE TIGER PRAWNS.THEY HAVE A NATURAL SWEET TASTE TO THEM WHICH IS A MARK OF THEIR FRESHNESS.

DEVEINING THE PRAWNS IS THE REMOVAL OF THE INTESTINAL TRACT IN THEM  PRAWNS WHICH IS IMPORTANT PART OF ITS CLEANING,THE GREEN PART ARE THE EGGS ,MANY REMOVE THAT TOO  IT IS NOT HARMFUL AND THEY TURN ORANGE AFTER COOKED.

PRAWNS NEED TO BE COOKED PROPERLY BECAUSE THEY CONTAIN HARMFUL BACTERIA AND VIRUSES WHICH CAN RESULT IN ILLNESSES.

A SIMPLE FRY DISH:

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME:10 MINS

SERVES:4 

INGREDIENTS:

• PRAWNS/ JHINGA-500 GMS
• RED CHILLI POWDER/LAL MIRCH-2TSP
• GINGER AND GARLIC PASTE/ADRAK LAHSAN-2TSP
• TURMERIC/HALDI-1TSP
• CUMIN POWDER/ZEERA-1TSP
• CORRIANDER POWDER-1TSP
• SALT TO TASTE
• OIL FOR FRYING 

METHOD:

1. DEVEIN THE PRAWNS,RUB SALT AND KEEP ASIDE FOR 10 MINS.
2. WASH THE PRAWNS THOROUGHLY.DRAIN THE EXCESS WATER .
3. MIX IN ALL THE INGREDIENTS EXCEPT OIL AND MARINATE  ATLEAST FOR A HOUR.
4. TAKE OIL FOR FRYING IN A PAN ,HEAT IT AND PUT THE PRAWNS ONE BY ONE ..
5. COOK ON EITHER SIDE TILL COOKED AND JUICY .
6. READY TO SERVE.
   
   
   

PAV BHAJI -SPICED MASHED VEGETABLES SERVED WITH BREAD ROLLS!!!

 

PAV BHAJI - THIS POPULAR INDIAN STREET FOOD ORIGINATED IN THE STATE OF MAHARASHTRA,IT IS A MASHED THICK GRAVY OF MIXED VEGETABLES OF ONE’ CHOICE BLENDED WITH SPICES AND SERVED WITH BUTTERED BREAD ROLLS, TYPICALLY SERVED WITH A DOLLOP OF  BUTTER ,CHOPPED ONIONS AND A DASH OF LEMON,YUMMMMM!!!

I MADE THIS WITH READY MIX OF PAV BHAJI SPICES.EASY TO PREPARE AND IF ONE AVOIDS THE BUTTER AND SERVE IT WITH TOASTED MULTIGRAIN BREAD THEN ITS LOW - CALORIE TOO,BUT OCCASIONAL INDULGENCE SHOULD BE ENJOYED MINUS THE GUILT FACTOR!!!

RECIPE CARD:

PREPARATION TIME: 15 MINS

COOKING TIME:25-30 MINS

SERVES:3-4

INGREDIENTS:

• POTATOES/ALOO-2 MEDIUM SIZED( CHOPPED)
• GREEN PEAS/MATAR-1/2 CUP
• CAPSICUM/SHIMLA MIRCH-2 NO ( CHOPPED)
• CAULIFLOWER/GOBHI- SMALL SIZE
• TOMATOES/TAMATAR-2 NO (CHOPPED)
• ONIONS /PIYAZ-1 NO ( CHOPPED)
• GINGER N GARLIC PASTE/ ADRAK LASSAN PASTE -1 TSP
• PAV BHAJI MASALA-3 TBSP
• RED CHILLI POWDER/LAL MIRCH POWDER-1 TSP
• SALT TO TASTE 
• BUTTER -1 TBSP
• OIL -1 TBSP
• BUTTER FOR SERVING AND FRYING THE BREAD ROLLS 
• CHOPPED ONIONS, CORRIANDER AND LEMON FOR GARNISHING.

METHOD:

1. WASH AND CHOP ALL THE VEGETABLES ROUGHLY AND PRESSURE COOK THEM TILL SOFT WITH LITTLE SALT.
2. MASH WHEN COOK ,KEEP ASIDE.I BLENDED WITH A HAND BLENDER.
3. IN A PAN PUT OIL AND BUTTER AND CHOPPED ONIONS SAUTÉ ONIONS FOR 4-5 MINS.
4. ADD GINGER AND GARLIC PASTE AND TOMATOES AND RED CHILLI POWDER, PAV BHAJI MASALA AND SALT ,COOK TILL THE TOMATOES TURN PULPY AND SPICES ARE COOKED .
5. ADD THE MASHED VEGETABLES AND COOK FOR 5 MINS.
6. ADD 1/2 CUP OF WATER ,STIR AND ADD BUTTER MIX WELL .
7. TOAST THE BREAD ROLLS / PAV IN BUTTER .
8. SERVE THE VEG BHAJI TOPPED WITH CHOPPED ONIONS,CORRIANDER,LEMON SLICE AND DOLLOP OF BUTTER ..
9. ENJOYYY!!!
   
   
   

SPICED TOMATOES-TAMATAR KI CHUTNEY!!!

 

TOMATOES- THIS FRUIT IS  CONSUMED MAINLY AS A VEGETABLE AND FORMS THE FAMOUS “TRIO “  WITH ONIONS AND POTATOES,ANY DISH  IS INCOMPLETE WITHOUT THEM.

TOMATOES ARE RICH IN VIT K , VIT C, POTASSIUM, FOLATE AND A MAJOR SOURCE OF THE ANTIOXIDANT LYCOPENE.THEY ARE RED WHEN MATURED BUT COME IN OTHER COLORS SUCH AS YELLOW, ORANGE AND GREEN.LOCALLY GROWN TOMATOES ARE YOUR BEST BET FOR HEALTH AND TASTE .ALWAYS COOK THE VEGETABLES AS EATING THEM RAW IS GOOD BUT EATEN LITTLE COOKED ARE ALWAYS MORE BENEFICIAL.

THIS RECIPE IS A SIMPLE YET FLAVOURFUL DISH.

RECIPE CARD:

PREPARATION TIME:5 MINS

COOKING TIME-20-25 MINS

SERVES:5-6

INGREDIENTS:

• TOMATOES-6 BIG ( THINLY SLICED)
• GINGER AND GARLIC PASTE/ ADRAK LASSAN -2 TSP
• RED CHILLI POWDER-2 TSP
• TURMERIC/HALDI-1 TSP
• WHOLE CUMIN SEEDS/ZEERA- 1TSP
• MUSTARD SEEDS/RAI-1/2 TSP
• FRESH CURRY LEAVES- FEW
• OIL - 3 TBSP
• SALT TO TASTE

METHOD:

1. IN A DEEP PAN PUT OIL WARM IT UP , ADD CUMIN SEEDS, MUSTARD SEEDS AND CURRY LEAVES.SAUTÉ FOR A MINUTE.
2. ADD THE GINGER/GARLIC PASTE AND THE SPICES SAUTÉ AGAIN FOR A MINUTE.
3. ADD THE SLICED TOMATOES AND MIX WELL 
4. COVER AND COOK STIRRING IN BETWEEN, AVOID STICKING OR BURNING AT THE BOTTOM.
5. COOK TILL DRY AND OIL LEAVES THE SIDES.
6. IT IS A GREAT SIDE DISH.
7. SERVE HOT WITH RICE.
   
   
   

MURGH PAALAK -CHICKEN IN SPINACH GRAVY !!!

 

Spinach/Paalak- This low calorie superfood with nutrients  is a must include in your diet,It provides proteins,minerals,iron and vitamins.This green leafy vegetable originated in Persia and considered  very healthy.Since the days of the Popeye Spinach has been famous belonging to a family of Chard,Beets and quinoa.

CHICKEN-THIS WHITE MEAT IS A VERY FAMOUS POULTRY AROUND THE WORLD,LIGHT ON THE POCKET WELL ADAPTED TO VARIOUS LOCAL TASTES.ITS HIGH IN PROTEINS AND ITS LEAN MEAT IS GOOD FOR LOWERING CHOLESTEROLS AND PROMOTING MUSCLE GROWTH.

THIS YUMMY GREEN GRAVY GOES WELL WITH RICE OR CHAPATIS.A MUST TRY!!!

RECIPE CARD:

PREPARATION TIME :10-15 MINS

COOKING TIME:20-25 MINS

SERVES- 5-6 PERSONS

INGREDIENTS:

• CHICKEN:500 GMS 
• SPINACH/PAALAK-250  GMS OR THREE MEDIUM BUNCHES.
• ONIONS-1 no (SLICED)
• GINGER AND GARLIC PASTE/ADRAK LASSAN-1 TBSP
• RED CHILLI POWDER/LAL MIRCH-2 TSP
• CUMIN POWDER/ZEERA-1 TSP
• TURMERIC POWDER/HALDI-1 TSP
• BAY LEAVES/ TEJ PATTA- 2no 
• CORRIANDER LEAVES/DHANYA-2TBSP (CHOPPED)
• SALT TO TASTE 
• OIL - 3 TBSP

METHOD:

1. CLEAN AND WASH THE CHICKEN THOROUGHLY.KEEP ASIDE.
2. WASH THE SPINACH THOROUGHLY AND CHOP THEM.
3. GRIND SPINACH WITH VERY LITTLE WATER .
   
   
   
4. IN A DEEP PAN PUT OIL WARM IT UP AND ADD BAY LEAVES AND ONIONS.COOK TILL PINK AND PALE .
5. ADD ALL THE SPICES AND GINGER AND GARLIC PASTE.
6. COOK THE SPICES FOR FEW MINUTES .
7. ADD CHICKEN AND COOK ON MEDIUM HEAT FOR 7-8 MINS.
8. ADD SPINACH PASTE ,MIX WELL COVER AND COOK FOR 10 MINS, TILL THE GRAVY IS THICK AND ALL INGREDIENTS WELL COOKED.
   
   
   
9. ADD CHOPPED CORRIANDER ,MIX.
10. READY TO SERVE.

BUTTER CHICKEN/MURGH MAKHANI- SUCCULENT CHICKEN IN BUTTERY HEAVENLY GRAVY !!!

 

CHICKEN-THIS WHITE MEAT IS A VERY FAMOUS POULTRY AROUND THE WORLD,LIGHT ON THE POCKET WELL ADAPTED TO VARIOUS LOCAL TASTES.ITS HIGH IN PROTEINS AND ITS LEAN MEAT IS GOOD FOR LOWERING CHOLESTEROLS AND PROMOTING MUSCLE GROWTH.

BUTTER CHICKEN .THIS IS A VERY FAMOUS NORTH INDIAN DISH ORIGINATED IN DELHI  IN A RESTAURANT CALLED MOTI MAHAL OWNED BY KUNDAN LAL GUJRAL , BUT NOW A VERY TRADEMARK DISH IN MANY PARTS OF THE WORLD AND AN INTERNATIONAL DELICACY!

ITS A BUTTERY MILDLY SPICED GRAVY AND THE ADDITION OF CREAM GIVES IT A VERY SMOOTH TEXTURE .

SERVED WITH NAAN,BUTTER NAAN OR RICE . 

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME 20-25 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• CHICKEN -500 GMS( I TOOK BONELESS  BUT ITS ALSO PREPARED WITH BONED CHICKEN )
• TOMATOES/ TAMATAR-5 BIG ( SLICED)
• ONIONS/PIYAZ-1 BIG( SLICED)
• CASHEWNUT/KAJU-15-20 no
• CORRIANDER LEAVES/DHANYA-2-3 TBSP
• GREEN CHILLIES/HARI MIRCH -2-3 no
• GINGER A ND GARLIC PASTE/ADRAK LASSAN -1TBSP
• RED CHILLI POWDER/LAL MIRCH - 3 TSP
• TOMATO KETCHUP -1TBSP
• CREAM-2TBSP
• WHOLE SPICED POWDER/GARAM MASALA- 1TSP
• SALT TO TASTE 
• BUTTER-2TBSP
• OIL-1 TBSP 
• OIL FOR FRYING CHICKEN 

METHOD:

1. CLEAN AND WASH THE CHICKEN ,DRAIN THE WATER.
2. IN THE CHICKEN MIX 2TSP CHILLI POWDER,GINGER AND GARLIC PASTE  AND SALT AND MARINATE ATLEAST FOR A HOUR.
3. IN A DEEP PAN PUT THE SLICED ONIONS,TOMATOES,GREEN CHILLIES AND CASHEWNUTS.COVER AND COOK TILL SOFT.COOL AND GRIND IT TO A SMOOTH PASTE .
4. SIEVE THE GROUND MIXTURE ,THIS STEP IS ESSENTIAL TO GIVE THE GRAVY A SMOOTH TEXTURE,YOU CAN RESERVE THE COARSED REMAINING FOR OTHER GRAVIES.
5. FRY THE CHICKEN PIECES TILL COOKED AND EVENLY BROWNED. KEEP ASIDE.
6. IN A DEEP PAN PUT OIL AND BUTTER AND PUT THE GROUND PASTE,TOMATO KETCHUP ,CHILLI POWDER,GARAM MASALA AND SALT 
7. AND COOK TILL OIL LEAVES AND THE SPICES ARE WELL COOKED .
8. PUT THE FRIED CHICKEN AND CREAM .MIX WELL .
9. COVER AND COOK FOR 1-2 MINS.
10. READY TO SERVE.
    
    
    

BROWN BREAD CHEESY SANDWICH!!!

 

SANDWICH-These  are such versatile food,made with breads of any type,shape or size just pop in your choice of filling and you are ready with a complete nutritious meal.Quick and easy to make,It can be a simple sandwich or a Gourmet dish,make it any way you like it and Enjoy.

A POWER PACKED MEAL OF CARBOHYDRATES,PROTEINS,FIBRE  AND VERY QUICK AND EASY TO MAKE.

THEY CAN BE EATEN FOR BREAKFAST ,LUNCH ,SNACK OR DINNER !!!

THIS RECIPE IS MADE FROM MOZZARELLA CHEESE AND  KETCHUP,WITH LESS INGREDIENTS YOU CAN CREATE MAGIC!!!

RECIPE CARD :

PREPARATION TIME:5 MINS

COOKING TIME: 5 MINS

SERVES:1-2

INGREDIENTS:

• BROWN BREAD OR ANY BREAD OF YOUR CHOICE-6 SLICES
• MOZZARELLA CHEESE -3/4CUP GRATED
• BLACK PEPPER POWDER/KALI MIRCH-1/2 TSP
• BUTTER- 2 TSP
• TOMATO KETCHUP-2 TBSP

METHOD:

1. REMOVE THE CORNERS OF THE BREAD SLICES , YOU CAN KEEP THEM IF YOU LIKE .
2. GRATE THE MOZZARELLA AND ADD PEPPER POWDER .
3. BUTTER THE SLICES ON ONE SIDE ,PUT MOZZARELLA CHEESE AND KETCHUP, COVER IT WITH ANOTHER SLICE AND PUT MOZZARELLA CHEESE AGAIN AND COVER WITH A BREAD SLICE .
4. HEAT A PAN SMEAR WITH LITTLE BUTTER  AND TOAST THE SANDWICHES TILL GOLDEN BROWN  AND THE CHEESE MELTS.I COVERED AND COOKED THEM FOR  A MINUTE .
5. CUT THEM IN DESIRED SHAPE AND SERVE .
   
   
   

 

URAD DAL- MAASH DAL !!!

 WHITE URAD DAL/MASH DAL  IS A SPLIT OR WHOLE URAD DAL WITH ITS SKIN REMOVED.IT IS A VERY NUTRITIOUS PULSE WITH A HIGH IRON CONTENT ,EASY TO PREPARE AND LIGHT ON THE STOMACH ..

THIS RECIPE IS A VERY EASY ONE,MILDLY FLAVOURED AND SERVED WITH ROTI OR CHAPATHI OR PARATHA !!!

RECIPE CARD:

PREPARATION TIME:5 MINS

COOKING TIME : 10-15 MINS

SERVES:4-6

INGREDIENTS:

• SPLIT URAD DAL/MASH DAL-200gms
• ONIONS/PIYAZ- 2 BIG (SLICED)
• GREEN CHILLIES/HARI MIRCH - 3-4no
• BLACK PEPPER POWDER/KALI MIRCH-1TSP
• GINGER AND GARLIC PASTE /ADRAK LASSAN - 1TSP
• GHEE -2TBSP
• OIL FOR FRYING ONIONS.
• CORRIANDER LEAVES/DHANYA-3-4 TBSP (CHOPPED)
• SALT TO TASTE .

METHOD:

1. WASH THE URAD DAL AND COOK THE DAL WITH GINGER AND GARLIC PASTE AND SLIT GREEN CHILLIES. I COOKED IN PRESSURE COOKER FOR 1 WHISTLE AND THEN  SWITCHING OFF THE FLAME.
2. ALTERNATIVELY YOU CAN ADD WATER TO COVER THE DAL ADD GINGER AND GARLIC PASTE AND GREEN CHILLIES AND COOK IN A DEEP PAN .
3. COOK THE URAD DAL TILL ITS COOKED BUT THE GRAINS SHOULD BE SEPARATE AND NOT MASHED.
4. SLICE THE ONIONS,TAKE OIL FOR FRYING IN A DEEP PAN  AND FRY THE ONIONS TILL GOLDEN BROWN . REMOVE AND KEEP ASIDE.
5. ADD BLACK PEPPER POWDER,SALT TO THE COOKED DAL (THE DAL SHOULD BE DRY ),ADD MELTED GHEE AND HALF OF THE FRIED ONIONS  AND CORRIANDER LEAVES .MIX WELL .
6. SERVE GARNISHING IT WITH FRIED ONIONS
   
   
   

MIXED VEGETABLE- SIMPLE VEGGIES EXOTIC DEILGHT!!!

 

CAULIFLOWER-THIS WHITE VERSION OF ITS COUSIN BROCOLLI IS A CRUCIFEROUS VEGETABLE.

THIS BUNCH OF FLORETS ARE GOOD SOURCE OF FIBRE, NUTRIENTS,ANTIOXIDANTS (SULFORAPHANE),LOW IN CARBS AND EAST TO PREPARE.

CARROTS-THIS PERFECT HEALTH FOOD IS A ROOT VEGETABLE.CARROTS ARE A GOOD SOURCE OF BETA CAROTENES, VITAMIN K1,ANTIOXIDANT,FIBRE AND POTASSIUM.ITS OK TO HAVE IT RAW BUT COOKING RELEASES MORE  BETA CAROTENES  WHICH ARE USED BY OUR BODY TO MAKE VITAMIN A.

CAPSICUMS-THE BELL PEPPERS ALSO CALLED PEPPERS,SWEET PEPPERS OR CAPSICUM,IS THE FRUIT OF THE PLANT BELONGING TO THE CAPSICUM ANNUM SPECIES,THEY ARE CULTIVATED IN VARIOUS COLOURS LIKE ORANGE , GREEN,YELLOW AND RED.

IT IS AN EXCELLENT SOURCE OF VITAMIN A AND C ,FIBRE, VIT E AND B6 AND FOLATE  AND LOW IN CALORIES,THERE SWEETNESS IS DUE TO THE NATURAL SUGARS IN IT.

VEGETABLES SHOULD BE MADE PART OF ONE’S DAILY DIET AND BETTER TO HAVE IT LITTLE COOKED THAN RAW.

RECIPE CARD:

PREPARATION TIME:10-15 MINS

COOKING TIME:10-15 MINS

SERVES:4-5

INGREDIENTS:

• CAULIFLOWER/GOBI-200GMS
• RED CARROT /GAAJAR-150 GMS
• CAPSICUM/SHIMLA MIRCH- 2 MEDIUM SIZED
• RED CHILLI POWDER /LAL MIRCH-1 TSP
• TURMERIC POWDER-1 TSP
• SALT TO TASTE
• FENNEL SEEDS/SAUNF-1/2 TSP
• MUSTARD SEEDS/RAI-1/2 TSP
• FENUGREEK SEEDS/METHI -1/2TSP
• CORRIANDER LEAVES/DHANYA- 1-2 TBSP(CHOPPED)
• OIL -  2 TBSP

METHOD:

1. WASH THE CAULIFLOWER,SEPARATE THE FLORETS AND SOAK IN SALT WATER FOR 5 MINS.WASH AND DRAIN . KEEP ASIDE.
2. CUT THE CARROTS AND CAPSICUM IN THIN STRIPS
3. IN A DEEP PAN PUT OIL WARM IT UP , ADD THE SEEDS SAUTÉ FOR A MINUTE.
4. ADD THE CHOPPED VEGETABLES AND SPICES.MIX WELL.
5. COVER AND COOK TILL THE VEGETABLES ARE COOKED BUT A CRUNCH IS THERE IN THEM 
6. ADD CORRIANDER.
7. AND IT IS READY TO SERVE.

ALOO/METHI PARATHA- FLATBREAD STUFFED WITH POTATOES AND FENUGREEK!!!

PARATHAS - THIS UNLEAVENED FLATBREAD IS NATIVE TO THE INDIAN SUB-CONTINENT ,PARATHA WORD COMES FROM “PARAT” AND “ATTA” ,PARAT MEANING LAYERS AND ATTA IS THE DOUGH .

THERE ARE MANY VARIATIONS IN THE PREPARATION,IT CAN BE MADE PLAIN,STUFFED,DEEP FRIED,SHALLOW FRIED,ETC.IT IS USUALLY EATEN FOR BREAKFAST BUT CAN BE EATEN FOR LUNCH AND DINNER,A COMPLETE MEAL IN ITSELF.ITS A VERY POPULAR DISH ALL OVER INDIA AND VERY COMMON IN PUNJABI HOUSEHOLDS,PARATHAS AND PUNJAB GO HAND IN HAND .ALOO PARATHA,GOBI PARATHA,MOOLI PARATHA,PANEER PARATHA  ARE THE POPULAR VARIETIES.

THIS RECIPE I MADE WITH TWO DIFFERENT STUFFINGS,POTATO AND FENUGREEK LEAVES.

RECIPE CARD:

PREPARATION TIME:10-15 MINS

COOKING TIME:5-10MINS

SERVINGS:10-12

INGREDIENTS:

FOR POTATO STUFFING:

• POTATO-4 LARGE
• GREEN CHILLIES-3-4(CHOPPED)
• TURMERIC POWDER-1/2TSP
• CORRIANDER LEAVES-4 TBSP(FINELY CHOPPED) 
• CUMIN SEEDS/ZEERA-1 TSP
• SALT TO TASTE
• SESAME SEEDS/ TIL AND BLACK ONION SEEDS/KALONJI FOR TOPPING ( OPTIONAL)
• OIL FOR ROASTING/COOKING THE PARATHAS
  
  
  

FOR THE FENUGREEK/METHI STUFFING:

• FENUGREEK LEAVES-2 BIG BUNCHES
• GREEN CHILLIES-3-4(CHOPPED)
• ONIONS-1BIG(CHOPPED)
• TURMERIC POWDER-1/2 TSP
• CUMIN SEEDS/ZEERA-1TSP
• OIL-1 TSP
  
  
  

FOR THE DOUGH:

• WHOLE WHEAT FLOUR:3 CUPS
• SALT-1/2TSP
• OIL-2 TBSP
• WATER FOR KNEADING THE DOUGH.

METHOD:

1. MIX ALL THE INGREDIENTS OF DOUGH AND KNEAD IT WITH WATER TO MAKE A SOFT DOUGH. COVER AND KEEP ASIDE.

FOR THE POTATO STUFFING:

• BOIL THE POTATOES,WHEN COOL MASH THEM FINE ELSE WHILE ROLLING THE STUFFING WILL COME OUT OF THE DOUGH.
• IN A PAN TAKE A TEASPOON OF OIL PUT CUMIN SEEDS,CHOPPED CHILLIES SAUTÉ TILL COOKED ADD TURMERIC POWDER AND SALT TO TASTE ,ADD THIS TO THE MASHED POTATOES AND FINALLY ADD CHOPPED CORIANDER. MIX WELL AND KEEP ASIDE.

FOR THE METHI STUFFING:

• WASH THE FENUGREEK LEAVES , DRAIN IN A SIEVE,AND CHOP FINELY.
• IN A DEEP PAN PUT A 1 TSP OF OIL ADD CUMIN SEEDS,ONIONS ,CHILLIES AND TURMERIC POWDER AND SAUTÉ FOR 2-3 MINS THEN ADD METHI AND COOK TILL DRY. COOL AND KEEP ASIDE.
• DIVIDE THE DOUGH IN SMALL PORTIONS.
• ROLL IN SMALL CIRCLES,STUFF WITH THE POTATO OR METHI STUFFING ,CLOSE PROPERLY,AT THIS POINT TOP WITH SESAME AND NIGELLA SEEDS AND ROLL OUT CAREFULLY IN TO THICK CIRCLES. 
  
  
  
• HEAT A FLAT PAN SPREAD LITTLE OIL AND PUT THE ROLLED OUT DOUGH.COOK ON MEDIUM HEAT ON BOTH SIDES TILL COOKED AND NICE GOLDEN BROWN.
• SERVE HOT WITH KETCHUP OR YOGURT.

SCHEZWAN VEGGIE FRIED RICE- WITH THE CHING’S SECRET!!!

 

SCHEZWAN -THIS IS A VERY POPULAR INDO-CHINESE RECIPE,THIS SAUCE IS MADE FROM RED CHILLIES, GARLIC AND SPICES,IT IS SERVED AS A DIP OR CAN BE USED IN GRAVIES AND RICE DISHES.

IT IS VERY SPICY AND FLAVOURFUL SAUCE ENHANCING THE TASTE WHEN ADDED TO YOUR DISHES, YOU SHOULD HAVE IT IN SMALL QUANTITIES AS IT IS VERY SPICY,A HOME MADE SAUCE IS HEALTHIER OPTION AS WE CAN RESTRICT THE USE OF ADDITIVES,SALT AND SUGAR.

I MADE IT WITH CHINGS SPICED POWDER.

RECIPE CARD:

PREPARATION TIME:5 -10 MINS

COOKING TIME:10 -15MINS

SERVES:3-4 PERSONS

INGREDIENTS:

1. RICE COOKED- 2 CUPS
2. MIXED VEGETABLES:1 CUP( I TOOK CORN,GREEN CAPSICUM AND CARROTS ALL CHOPPED FINELY)
3. CHINGS SHEZWAN MASALA-3TBSP
4. COOKING OIL-2TBSP

METHOD:

• IN A PAN PUT OIL AND PUT THE CHOPPED VEGETABLES AND COOK FOR 2-3 MINUTES ON A MEDIUM FLAME,DO NOT OVERCOOK THE VEGETABLES .
• IN A DEEP PAN PUT THE RICE AND ADD THE SAUTÉED VEGETABLES AND CHINGS POWDER .
  
  
  
• MIX WELL 
• SERVE HOT .(I SERVED WITH GRILLED CHICKEN)
  
  
  

SUBZ METHI ALOO- SIMPLE VEGGIE WITH VERSATILE POTATO AND FENUGREEK!!!

 

MASALA BHENDI- STIR FRY LADY FINGER !!!

 

LADY FINGER/OKRA- THIS LONG FINGER LIKE GREEN VEGETABLE BELONGS TO THE FLOWERING PLANT OF THE MALLOW FAMILY. 

IT HAS A HIGH FIBRE CONTENT WHICH AIDS IN DIGESTION AND LOW IN CALORIES IS GOOD FOR WEIGHT WATCHERS CONTAINING ONLY 33 CALORIES IN 100 GMS, VEGETABLES SHOULD FORM A PART OF OUR DAILY MEALS..

THIS TANGY FLAVOURFUL RECIPE OF OKRA IS GREAT ON THE TASTE BUDS.

RECIPE CARD:

PREPARATION TIME:10-15 MINS

COOKING TIME:15-20 MINS

SERVES: 4-5 PERSONS.

INGREDIENTS:

• LADY FINGER/OKRA-500 GMS
• ONIONS-2 no (CHOPPED)
• MUSTARD SEEDS/RAI-1/2TSP
• SESAME SEEDS/TIL-1/2TSP
• FENUGREEK SEEDS/METHI- 1/2 TSP
• TAMARIND PULP/IMLI-3TBSP
• RED CHILLI POWDER/LAL MIRCH- 1 1/2 TSP
• TURMERIC POWDER/HALDI-1 TSP
• CUMIN POWDER/ ZEERA -1TSP
• CORRIANDER POWDER/DHANYA-1TSP
• WHOLE SPICE POWDER/GARAM MASAL-1 TSP
• GINGER AND GARLIC PASTE/AFTAK LASSAN -1 TSP
• SALT TO TASTE 
• CORRIANDER LEAVES/DHANYA- 2 TBSP
• OIL-3 TBSP

METHOD:

1. WASH THE LADY FINGER THOROUGHLY AND DRY WITH A CLEAN COTTON CLOTH,THIS HELPS IN CUTTING DOWN THE SLIME.
2. MIX IN THE TAMARIND PULP 1 TSP RED CHILLI POWDER,CUMIN POWDER ,CORRIANDER POWDER,SALT AND TURMERIC POWDER.
3. SLIT THE EACH LADY FINGER AND FILL WITH TAMARIND PASTE.
4. TAKE A PAN HEAT LITTLE OIL AND SHALLOW FRY THE LADY FINGER ON EACH SIDE.BECAUSE OF THE TAMARIND THE OKRA TURNS DARK BROWN SO DO NOT WORRY .
5. IN A DEEP PAN PUT OIL WARM IT ADD SESAME SEEDS,FENUGREEK SEEDS AND MUSTARD SEEDS SAUTÉ FOR FEW SECONDS THEN ADD THE CHOPPED ONIONS AND SAUTÉ  FOR FEW MINUTES.
6. ADD GINGER AND GARLIC PASTE, RED CHILLI POWDER ,GARAM MASALA AND SALT TO TASTE , COOK TILL THE SPICES ARE COOKED AND OIL LEAVES THE SIDES.
7. PUT THE FRIED OKRA AND STIR SLOW COATING THE OKRAS NICE.COVER AND COOK FOR 4-5 MINUTES. 
8. PUT CHOPPED CORRIANDER.
9. SERVE HOT WITH ROTIS OR RICE.
   
   
   

KEEMA MATAR- MINCED LAMB MEAT WITH SWEET PEAS!!!

 

A COMBINATION OF MEAT AND VEGETABLES IS ALMOST INDISPENSABLE,AND A PERFECT WAY TO BALANCE YOUR MEALS.

LAMB/YEARLING MUTTON/MUTTON- LAMB MEAT - THE FLESH OF THE ANIMAL LESS THAN A YEAR AND THE COLOR VARIES FROM LIGHT TO DARK PINK.THIS HAS A MILD FLAVOUR AND IS USED MOSTLY IN WESTERN COUNTRIES.

YEARLING MUTTON- THE FLESH OF THE ANIMAL FROM 12-20 MONTHS OLD AND THE COLOR VARIES FROM MEDIUM PINK TO LIGHT RED.

MUTTON IS THE MEAT OF THE MATURE ANIMAL WITH MINIMAL AGE OF ONE YEAR, THE COLOR VARIES FROM LIGHT TO DARK RED.THIS HAS A STRONG FLAVOUR AND MOSTLY PREFERRED IN MIDDLE AND FAR EASTERN COUNTRIES.

THIS MEAT IS AN EXCELLENT SOURCE OF HIGH QUALITY PROTEIN AND MANY VITAMINS AND MINERALS.

GREEN PEAS-AlSO CALLED THE GARDEN PEAS ARE SEEDS BELONGING TO THE LEGUME FAMILY.ITS A STARCHY VEGETABLE ,LIKE ALL OTHER VEGETABLES THEY ARE LOW IN CALORIES,HAVE A GOOD AMOUNT OF VITAMINS AND MINERALS AND HIGH IN FIBRE AND PROTEINS.

THIS DISH IS VERY FLAVOURFUL WITH THE SWEETNESS OF PEAS ADDING AN EXTRA ZING TO IT.

RECIPE  CARD:

PREPARATION TIME:5-10 MINUTES

COOKING TIME: 30-35 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• MUTTON/LAMB MINCE-500 GMS
• PEAS/MATAR-150GMS
• GINGER AND GARLIC PASTE/ADRAK LASSAN- 2TSP
• LEAVES/DHANYA-1/2 CUP(CHOPPED)
• RED CHILLI POWDER/LAL MIRCH-2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• CORRIANDER POWDER/DHANYA-2TSP
• TURMERIC/HALDI-1TSP
• ONIONS -2 BIG(SLICED OR CHOPPED)
• CUMIN SEEDS/ZERRA-1 TSP
• SALT TO TASTE
• OIL-2TBSP

METHOD:

1. WASH THE MINCED MEAT THOROUGHLY AND PUT IN A SIEVE TO DRAIN OUT THE WATER.
2. IN A PAN HEAT OIL ADD CUMIN SEEDS,SAUTÉ FOR FEW SECONDS,ADD ONIONSAND SAUTÉ TILL TRANSLUSCENT .
3. ADD THE SPICES AT THIS STAGE AND THE GINGER N GARLIC PASTE,COOK THE TILL SPICES ARE WELL COOKED AND LET OUT AN AROMA .
4. ADD MINCED MEAT AND COOK ON MEDIUM FLAME STIRRING  IN BETWEEN FOR 5 MINUTES.ADD A CUP OF WATER AND COVER AND COOK ON A SIM FLAME FOR 15 MINS.CHECK IN BETWEEN TO AVOID BURNING.
5. NOW ADD THE PEAS AND CORRIANDER LEAVES WATER 1/4 CUP AND COVER AGAIN AND COOK TILL PEAS ARE COOKED .
6. YOU CAN ADD WATER IF YOU WANT A LITTLE GRAVY CONSISTENCY,I KEPT IT DRY .
7. SERVE HOT WITH RICE OR ROTIS .
   
   
   

PESTO SANDWICH !!!

 PESTO IS AN UNCOOKED SAUCE MADE FROM FRESH BASIL LEAVES,PINE NUTS,GARLIC,GREEN PEPPER AND GROUND WITH OLIVE OIL,PESTO IS AN ITALIAN WORD FOR POUNDED,IT WAS MADE BY POUNDING IN A MORTAR AND PESTLE ORIGINATING IN GENOA THE CAPITAL CITY OF LIGURIA,ITALY.

IT CAN BE SERVED AS A DIP AS A SIDE DISH AND ALSO A MAIN INGREDIENT IN COOKING VARIOUS DISHES LIKE PESTO NOODLES, CHICKEN IN PESTO SAUCE. 

THIS REFRESHING SANDWICH IS LIGHT AND VERY EASY TO MAKE , I USED MARKET BOUGHT PESTO SAUCE.

RECIPE CARD:

PREPARATION TIME:5 MINS

COOKING TIME :2-3 MINS

SERVES:1-2PERSONS

INGREDIENTS:

• BREAD SLICES( BROWN/WHITE/MULTIGRAIN): 6 SLICES(CORNERS REMOVED)
• PESTO SAUCE-3 TSP
• BUTTER-2 TSP
• TOMATOES-2 NO
• BLACK PEPPER POWDER-1/4 TSP
• SALT FOR SPRINKLING

METHOD:

• REMOVE THE BREAD CORNERS.
• CUT THE TOMATOES IN THIN SLICES AND GRILL THEM IN A PAN FOR 2-3 MINS.
• BUTTER THE SLICE, SPREAD PESTO SAUCE EVENLY.
• ARRANGE THE TOMATO SLICES,SPRINKLE PEPPER POWDER AND SALT  AND COVER WITH ANOTHER SLICE.
• SERVE 
  
  
  

SEEKH KABAB- MINCED MEAT SKEWERED AND GRILLED TO PERFECTION!!!

 

SEEKH KABAB-THIS SPICED MINCED MEAT MUGHLAI DELICACY WHICH LITERALLY MEANS KABABS ON SKEWERS ARE COOKED WITH AROMATIC HERBS AND SPICES AND USUALLY GRILLED ON COAL WHICH GIVES IT THE COLOUR AND FLAVOUR,THEY ARE MADE IN CYLINDRICAL SHAPE USUALLY BUT THERE ARE MANY VARIATIONS, I SHAPED IT IN TO A BIG PATTY THEN PAN FRIED AND CUT IN TO DESIRED SHAPE. 

RECIPE CARD:

PREPARATION TIME:15-20mins

COOKING TIME: 20-25 mins

NO OF SERVINGS: 12

INGREDIENTS:

• LAMB/MUTTON MINCED MEAT:500 GMS
• ONIONS/PIYAZ:1 BIG(CHOPPED)
• GREEN CHILLIES/HARI MIRCH:3-4 NO
• RED CHILLI POWDER/LAL MIRCH:1 TSP
• RED CHILLI FLAKES:1TSP
• WHOLE SPICED POWDER/GARAM MASALA:1TSP
• WHOLE CORRIANDER SEEDS/DHANYA:2 TSP
• WHOLE CUMIN SEEDS/ ZEERA:2TSP
• GINGER AND GARLIC PASTE/ADRAK LASSAN :2TBSP
• CORRIANDER LEAVES/DHANYA:1/4 CUP(CHOPPED)
• MINT LEAVES/PUDINA:1/4 CUP (CHOPPED)
• CHICK PEA POWDER/BESAN :2TBSP
• SALT TO TASTE
• OIL FOR SHALLOW FRYING .

METHOD:

• WASH THE MEAT THOROUGHLY AND PUT IT IN A SIEVE AND DRAIN ALL THE MOISTURE.THE MEAT SHOULD BE AS DRY AS POSSIBLE WHICH WILL RESULT IN SUCCULENT KABABS ELSE THE MEAT WILL BE DRY AFTER COOKING.
• IN A PAN DRY ROAST THE CUMIN AND CORRIANDER SEEDS AND DRY TO A COARSE POWDER.
• IN A CHOPPER OR GRINDER PUT ALL THE INGREDIENTS AND GRIND.THE MEAT SHOULD BE MINCED VERY FINE.
• GIVE THE MINCED MIXTURE A GOOD KNEAD FOR 4-5 MINS,THIS HELPS IN TENDERIZING THE MEAT.KEEP IT OVERNIGHT OR MAXIMUM UP TO 3-4 HRS.
• NORMALLY THE MIXTURE IS SKEWERED IN CYLINDERS AND GRILLED,I USED A DIFFERENT METHOD.
• I DIVIDED THE MIXTURE IN THREE EQUAL PARTS ,ROLLED THE PARTS IN TO CIRCLES.
• TAKE A FRYING PAN , HEAT OIL BRAISE THE CIRCLED MINCED MEAT PATTY ON MEDIUM HEAT ON BOTH SIDES TILL BROWN AND COOKED EVENLY.IT TAKES 10-15 MINS.
• CUT IN TO DESIRED SHAPES.
• SERVE HOT !!!