Monthly Archives: August 2015

Mocha Chingri

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Mocha(banana flower) – 1-2 cleaned/chopped
Chingri or prawn – 250 gms/ cleaned
Potato – 2-3 cut in small squares
Whole jeera – 1 tsp
Bay leaves – 2
Ginger paste – 3 tbsp
Jeera Powder – 2 tbsp
Turmeric – 1 tsp
Kashmiri red chili – 1-2 tbsp
Green chili – 3-4 chopped
Tomato – 2-3 chopped
Garam masala powder – 1 tsp
Salt
Sugar
Ghee
Refined oil
Method:
Boil the mocha with little bit of turmeric and salt
till almost cooked.Then drain the water and keep aside.
In a bowl marinate the prawns with little bit turmeric and salt.
Now heat oil in a pan and fry the prawns till golden in color and also fry the potatoes till golde in color and keep aside.
In that same pan temper whole jeera and bay leaves.
Then add Ginger,jeera,turmeric,salt,red chili,green chili,tomato,sugar and cook tll it releases oil now add the boiled mocha mix it in the masala.
Add chingri and potatoes,cook it for another 10-15 minutes.
Add garam masala powder,ghee and cook for 10 minutes more.
Check all the seasonings and serve hot with steamed white rice.

Chili Paneer (Gravy)

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INGREDIENTS:
250 gms – Paneer (cut in lengthwise)
1 – big Onion (cut in big squares)
1 tsp – ginger-garlic paste
1 – green capsicum (cut in square)
1 tbsp – soya sauce
1/4 tsp – white vinegar
1 tbsp – green chilli sauce
1 tbsp – red chili sauce
1 tbsp – tomato sauce
2-3 – green chillies, slit
1 tsp – black pepper powder
1/2 tsp – minced garlic
1/2 tsp – minced ginger
1 tbsp – cornflour
1 tbsp – all purpose flour
Salt to taste
Oil
METHOD:
Marinate the paneer with salt , cornflour,red chili powder,1/4 cup of water for atleast 1 hour.
Heat oil in a pan and deep fry the paneer until golden brown. Set aside.
In a pan heat some oil, add garlic and ginger saute it for 1 minute.Add the chillies and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (5-8 mins). Add vinegar and mix well. Add the fried paneer and soya sauce, green chilli sauce,tomato sauce, salt.
Stir all the ingredients until well combined,
Take a bowl mix 1/2 cup of warm water and 2 tsp of cornflour,mix well.
Stir all the ingredients until well combined,
Then add 1 cup of hot water and cornflour mix,cook for another 5-10 mins on high flame,stir it continuously .serve hot.

Egg Chili Fried Rice

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Boiled rice (85%) – 2 cups
Egg – 2
Chopped garlic – 1 tsp
Red chili flakes – 2 tbsp
Soya sauce – 2 tbsp
Vinegar – 1 tsp
Refined oil – 2-4 tbsp
Salt
Sugar
Method:
Heat oil in a wok add garlic saute for a minute add two eggs and make it scramble.
After eggs cooked properly add boiled rice , cili flakes,salt,sugar,vinegar,soya sauce mix it well.
Cook it on high flame for about 10 minutes and stir continuously.
After it mixed nicely cook it for more 5-10 minutes.
Serve hot with any chinese gravy dish.

Kesari Pulao

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Ingredients:
Basmati rice – 1 cup
Kesar – 4-5 strands
Cardamom – 2
Cloves – 2
Whole black pepper – 1 tbsp
Cinnamon – 1 stick (1 inch)
Bay Leaves – 2
Crushed black pepper – 1 tsp
Gulab Jal – 1 tbsp
Kewra Jal – 1 tbsp
Meetha Atar – 3-4 drops
Kaju – as required
Kismis – as required
Salt
Sugar
Ghee
Refined oil

Method:
Soak the rice for atleast 1 hour.Then cook it with 1/2 tsp salt and 2 tbsp refined oil till 80% cooked.Now,strain it and let it cool.
In a separate bowl soak the kesar strands in some warm water.
Now heat some oil and ghee in a pan,and temper it with all whole spices let it splutter.Then,add kaju and kismis saute it.Now add cooked rice and mix it well.
Now add salt,sugar,gulab jal,meetha atar,kewra jal,crushed black pepper and 1 tbsp ghee,Kesar with water.Give it a good mix.
Garnish it and serve hot.

Chicken Chap

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Ingredients:
Chicken – Preferably whole chicken cut in 4 pcs. or cut in medium pcs
Ginger-Garlic paste – 1tbsp
Poppy seed , Kaju,Green chili paste – 2tbsp
Curd – 1 cup
Kashmiri Red chili powder – 1 tbsp
Turmeric powder – 1 tsp
Garam Masala powder – 1 tbsp
Spice mix powder – 1tsp(Recipe below)
Kewra water – 1 tbsp
Gulab jal – 1tbsp
Meetha atar – 1tbsp
Lemon juice – 1tsp
Salt
Refined oil/Mustard oil

Method:
Marinade the chicken with all the ingredients and 3-4 tbsp of refined oil.Keep aside for atleast 3-4 hours.
Then,heat 4-5 tbsp of oil in a kadhai and add the marinated chicken.Cook it for 15-20 minutes, stir occasionaly.
You’ll notice the oil separating from the mixture.
Then add 1-2 cup of hot boiling water.Cover it and cook till chicken is nicely done.
There should not be soo much of gravy.
Serve hot with Kolkata Biryani,Paratha or steamed rice.

Spice Mix Powder- Take Nutmeg,Mace,Clove,Cardamom,Cinnamon,Shah marich,Shah jeera,Star anise,Black pepper in equal quantity and grind it.

Chicken Sweet Corn Soup

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Ingredients:
Chicken breast – 1 cut in small/thin strips
American sweet corn – 1/2 cup
Egg – 2
Cornflour – 2-3 tbp
Onion – 1 small chopped
Garlic – 4-5cloves chopped
Black pepper powder – 1 tsp
Green chilli – 2 chopped
Butter – 2 tbsp
Refined oil – 1tsp
Vinegar – 2-3 tbsp
Sugar – 1 tsp
Salt to taste
Method:
In a pot add 4 cups of water , chicken and salt let it boil. Cook till chicken is well cooked simmer it for 5-8 minutes and keep aside.
In a pan heat butter and refined oil saute onion till translucent add garlic saute for 4-5 minutes.
Add corn,chicken,black pepper,salt,sugar,green chilli cook for sometime then, add the chicken stock,vinegar.Let it boil.
In a boil mix 1/2 cup of warm water and cornflour.Pour the mixture in the soup stir it well.
When its getting thick beat two eggs in bowl and slowly pour it in.Stir slowly and cook it for 8-10 minutes.
Serve hot.

Kadhai Gosht

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Ingredients:
Mutton/Baby goat -500 grams (cut into medium pieces)
Onion chopped – Large 1
Onion large – 1 cut in squares
Capsicum – 1 medium(cut in squares)
Cumin seeds-2 tsp
Black Pepper- 1 tsp
Coriander seeds- 2 tsp
Dry Red chili- whole and seedless
Turmeric powder-1 tsp
Kashmiri Chili powder-1 tbsp
Coriander powder- 1 tsp
Cumin powder – 1tsp
Garam masala-1/2 tsp
Ginger paste- 1 tbsp
Garlic paste – 1tbsp
Tomatoes puree – 1 cup
Tomato chopped – 1 medium
Oil-4 tbsp
Salt to taste

METHOD:
Dry roast coriander seeds, cumin seeds,dry red chili and black peppercorns and grind to a coarse powder. Heat oil in a kadai,add onion and saute till lightly browned.Add Ginger-Garlic paste saute again for 5 minutes.Add half the coarsely ground spice powder,turmeric,chili powder,coriander powder,cumin powder,garam masala and continue to cook for 5-10 minutes. Add chopped tomatoes,tomato puree and salt cook till it releases oil.Add mutton and cook it for 15-20 minutes stirr occasionally.Now you can pressure cook the mutton or can cook in oven till it perfectly cooked with 1- 2 cup of water.
After that,Add remaining coarsely ground spice powder,capsicum,onion squares and cook for more 10 minutes.
Garnish with green pepper slices.Serve hot with indian bread.