Monthly Archives: November 2013

METHI KA PARATHA

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METHI KA PARATHA

INGREDIENTS:
Methi leaves(cleaned and finely chopped)- 1 1/2 cup
Flour – 2 cups
Finely chopped onion – 1 medium
Finely chopped green chili – 2-3 /as per taste
Finely chopped garlic – 2 tbsp
Ajjwain/ carom seeds – 1/2 tsp
Salt
Oil
Water

Method:
Take a large bowl add all the ingredients except water and oil.Mix it well and knead it like chapati flour with the help of water(as required).Keep aside for 10-15 minutes.
Now take some of the kneaded flour and roll it round like a chapati with (add some plain flour while rolling as required).
Heat a pan put the paratha in it and cook both side for 3 minutes each with 1-2 tsp oil.Take out from the pan and Serve hot with dahi,achar and your choice of chutney.

Aloo ka Paratha – North Indian Style

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INGREDIENTS:
Boiled aloo – 250 gms
All purpose flour/maida – 2 cups
Chopped garlic – 2 tbsp
Chopped green chili- 1 tbsp/as per taste
Chopped coriander leaves – 2 tbsp
Amchur powder – 1 tsp
Red chili powder – 1/2 tsp
salt
Oil
water

Method:
Knead the flour with 1/3 tsp of salt and water(as required).Keep aside.
Take pan heat 2 tbsp oil,add garlic,chili saute it for 1/2 minute then add boiled aloo,salt(adjust as required),amchur powder,red chili pwd,coriander leaves mix it well and cook it for 8-10 minutes.Take out from heat and let it cool.
Then take some kneaded flour and make a ball.Then,with the help of your hand and make a well in the middle of kneaded flour and fill 1 tbsp aloo mixture in it,wrap it and again make ball and roll it with the help of a rolling pin(add some plain flour while rolling as required),make a round chapati out of it.
Heat a tawa on medium flame and put the rolled paratha in it .Cook for 3 minutes both side with 1-2 tsp of oil.Repeat the process with all of the flour and aloo mixture.
Serve it hot with raita/dahi and achar/pickle.

Note:- Change the shape and quantities according your need.

Stuffed Hariyali Pomfret

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Ingredients:
Pomfret -1
Ginger – 1/2 inch pc
Garlic – 2-3 cloves
Coriander leaves – Handful
Mint leaves – Half of coriander
Coconut(shredded)- 1/2 cup
Green chili – 2-3
Lemon juice – 2-3 tbsp
Salt to taste
Olive oil

Method:
Make one centimeter deep slits on either side of the pomfrets and make slit on the stomach too. Apply Lemon juice and a pinch of salt on the pomfrets on all sides and set aside to marinate for 1/2 an hour.
Make a lightly coarse paste of coriander,mint,coconut,chili,ginger,garlic and salt to taste.Once again marinate the fish with this paste and stuff this paste inside the fish also.Now keep aside for 1 hour.
Heat a tawa (griddle).Drizzle some olive oil on it and cook the fish on a slow heat so that the fish properly cooked from inside too. When the underside is golden flip over, and cook till the other side is evenly golden.
Serve hot.

TOMATO PANEER

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INGREDIENTS:
Paneer – 200 gms
Chopped onion – 1 medium
Chopped ginger- garlic – 3-4 cloves
Chopped tomato – 2 medium
Green chili – 2
Tomato Puree – 1 cup
Turmeric powder – 1/2 tsp
Kashmiri red chili powder – 1/2 tsp
Kasoori methi – 2 tbsp
Sugar – 1/4 tsp
Salt
Oil
Water

METHOD:
Shallow fry the paneer pieces till lightly golden brown and keep aside.
On the same pan saute the onions till golden brown then,add in ginger and garlic saute it for 5-8 minutes.Then,add tomatoes,tomato puree,salt,sugar cook it till the raw flavour of tomatoes gone.Now add turmeric,red chili powder and 1/2 cup of water,cook till it releases oil.Now add in the paneer pieces mix it well cook for 8-10 minutes, add 1 cup of water let the gravy boil.When the gravy get thick add kasoori methi cook for another 5 minutes.
Serve it hot with Indian breads.

CHICKEN KOFTA CURRY

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INGREDIENTS:

For Koftas:-
Ground/minced chicken – 500 gms
Beaten egg – 1
Finely chopped onion – 1 small
Finely garlic – 1/2 tsp
Finely ginger – 1/2 tsp
Chopped green chili – 2
Chopped coriander leaves – 1 tbsp
Garam masala – 1/2 tsp
All purpose flour/cornflour – 2-4 tbsp
Salt

For Curry:-
Sliced onion – 1 medium
Garlic – 3-4 cloves
Ginger – 1 inch pc
Tomato – 1 medium
Green chili – 2
Chopped coriander leaves – 1 tbsp
Turmeric powder -1 tsp
Kashmiri red chilli powder – 1 tsp
Kasoori methi – 1 tbsp
Cream – 1/4 cup
Sugar – 1/2 tsp
Oil
Salt
Water

METHOD:
Koftas:-
In a bowl, mix the minced chicken with all the ingredients well together. Add flour as you need it.
Now,in a pan, heat up oil for shallow frying.
Once the oil is hot enough for frying, take some of the mixture in your hands and roll into a ball.Fry all the balls until golden brown and keep aside.
Curry:-
In a pan saute onions till golden brown then make a paste out of it with 5-6 tbsp of water.Keep aside.
Now make a lightly coarse paste of onion,ginger,garlic,tomato,green chili and saute it till golden brown then, add Fried onion paste,all masalas,salt,sugar and 1/2 cup of water.Cook till it releases oil.
Now add 1 cup of water.Once the gravy starts boiling
add the koftas and kasoori methi.Cook till gravy becomes thick add cream cook for another 5-8 minutes sprinkle coriander leaves.Remove from fire.
Serve it hot wit indian breads.

BASIC MUTTON CURRY

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INGREDIENTS:

Mutton / Baby goat – 500 gms

Chopped Onion – 1 large

Chopped tomato – 1 medium

Ginger Garlic Paste – 1 tbsp

Green chilies – 2

Boiled potato(medium size cut in half) – 3

Turmeric powder – 1 tsp

Kashmiri red chili powder – 1 tsp

Cumin powder – 1 tsp

Coriander powder- 2 tsp

Sugar – 1/4 tsp

Oil

Salt

Water

 

METHOD:

Shallow fry the potatoes till golden brown and keep aside.

Add oil to a hot pan ,add whole spices let it splutter.Add in chopped onion cook till they are golden   brown add ginger garlic paste cook till the raw flavour gone,when cooked add all ground masalas,salt,sugar,tomatoes,green chili, mix well add 2 cups of water cook it for 8-10 minutes.Add the mutton pieces and potatoes and mix.Stir occasionally and cook with a lid for 30-40 minutes or mutton is cooked and tender.(You can also cook mutton in pressure cooker till 2-3 whistle).Serve hot with indian breads or any kind of indian rice preperation.

Fried Battered Frankfurt (Sausage)

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INGREDIENTS:
Frankfurts (Sausages) – 4
All purpose flour – 1/2 cup
Rice flour – 1/2 cup
Paprika – 1 tsp
Garlic powder – 1/2 tsp
Onion powder – 1/2 tsp
Baking powder – 1 tsp
Sugar – 1/3 tsp
Water
Salt to taste
Oil
Wooden sticks – 4

METHOD:
Take bowl and mix all the ingredients except Frankfurts and make a thick very paste with the help of water.
Heat oil for deep frying in a pan.
Now take the frankfurts one by one and arrange it on the wooden sticks and cover it with the paste. Then, deep fry it till golden brown over a medium heat.
Take out on kitchen towel or tissues.
Serve hot with tomato ketchup and English mustard.

MUTTON DO-PYAAZA

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INGREDEINTS:
Mutton – 500 GMS
Sliced onions – 2
Chopped onions – 2
Onion(Cut in big squares) – 1 small
Tomato – 1 medium
Chopped coriander leaves – 1 tsp
Yogurt – 1 cup
Ginger – 1 inch
Garlic – 5-6 cloves
Green chili – 2-3
Red chili powder(kashmiri)- 1 tsp
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Kasoori methi – 2 tsp
Sugar – 1/2 tsp
Salt to taste
Water
Oil

METHOD:
Marinate the mutton with curd,1/3 tsp of salt for 2-3 hours.
Take a pan and brown the sliced onion and make a fine paste with the help of some water and keep aside.
Make a slightly coarse paste out of ginger, garlic, tomato, green chili. Keep aside it too.
Now take a pan and heat 4 tbsp oil. Now sauté chopped onion till it gets golden brown and add the ginger paste cook it till the raw flavor gone. Now add all the ground masalas along with 1/4 tsp of salt, sugar and 1/2 cup of water cook it till it releases oil. Then, add the marinated mutton into it and cook it for another 20-30 minutes without any water. Stir it occasionally and don’t allow it to catch the bottom. Now shift it in a pressure cooker add 2 cups of water mix it. Lock it and cook it on a medium flame till the cooker gives 1-2 whistles(or depending mutton cooked or not).
After the cooker releases all steam open it add kasoori methi and adjust the seasoning. Cook it for another 5 minutes without the lid (If there is some extra water remaining dry it out. It must have a thick gravy).
Now plate it on a serving dish sprinkle some coriander leaves and serve with Indian breads.

Soy Veg Pulao

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INGREDIENTS:
Basmati rice – 1cup
Soybean – 1/2 cup
Carrot(Cut 1 inch pcs) – 1/3 cup
Green peas – 1/3 cup
Beans(Cut 1 inch pcs) – 1/3 cup
Corn kernels – 1/3 cup
Onion – 1 medium
Ginger – 1 inch pc
Garlic – 4-5 cloves
Green chili – 2
Tomato – 1 large
Turmeric powder – 1 tsp
Red chili powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Sugar – 1 tsp
Salt to taste
Ghee – 1 tbsp
Oil
Water

METHOD:
Soak the rice in water for 1/2 to 1 hour. Wash and keep
aside.
Cook Soybean as per packet instructions and keep aside.
Now make a coarse paste of onion, Tomato,green chili, ginger, garlic.
Take a cooker heat oil and add the coarse paste and sauté it for 10-15 minute.
Add ground masalas, salt,sugar in it with 1/2 cup of water.Cook it for 5-10 minutes. Add vegetables cook it for 5-8 minutes then add the soaked rice. Stir it well and add 2 cup of water, Ghee and lock it. Now cook it till cooker gives 1 whistle. Let it rest till all steam released. Then serve hot.

 

 

KALAKAND

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INGREDIENTS:
Milk(for chena/paneer)- 1 ltr
Milk – 1 ltr
Sugar or (to taste)- 1 cup
Cardamom powder – 1 tsp
Chopped almond – 2 tbsp
Lemon juice – 2 tbsp
Ghee – 1 tsp

METHOD:
Heat two milks in two different vessel and bring it to boil.When it comes to boil add lemon juice slowly in one of these vessel.Then it starts to curdle,Now strain it by using a fine muslin cloth.
Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.Drain water from it completely and add it into the another vessel of milk and bring the flame on medium.Stir it continuously don’t let it catch at the bottom.When it become thick add sugar and cardamom powder an mix it.Cook for another 20 -25 minutes or until it thickens up.
Now grease a plate with ghee and spread the milk mixture on the plate about 1 1/2 inch thick and sprinkle the almonds over it.Cover it with a foil and keep it in refrigerator for 8-10 hrs and let it set.Then take it out and cut into pieces as you like and serve.