Easy and Simple Healthy Recipes

Sour And Spicy Fish Curry

2013-06-07T02:28:00.003-07:00

Sour And Spicy Fish Curry

Ingredients:

300 gm fish cut into big pieces( any big fish)
5-6 tbsp white oil / sesame oil
1/2 tsp fenugreek seeds
1 medium size onion (finely chopped)
1 large tomato (chopped)
2 tbsp garlic chopped
5-6 curry leaves
1 tsp chilli powder
1 tbsp turmeric powder
1 tsp coriander leaves
5-6 tbsp tamarind pulp
Salt to taste

Preparation:

Firstly wash the fish pieces and spread little salt and keep aside.
Take tamarind pulp into a bowl and add 1-2 cups of water.
Soak them for 25-30 seconds and mash it well.
Take a pan and heat oil.
Fry the both side of fish pieces lightly and keep it another bowl.
Now add fenugreek seeds,chopped garlic in the remaining oil.
Fry it for few seconds on low heat.
Next add onions and tomatoes.
Mix it well and cook for 3-4 minutes
Add curry leaves.
After few seconds add tamarind water,chilli powder,coriander powder and turmeric powder.
Add salt according to taste.
Lastly add fried fish pieces and leave it to boil.
When gravy becomes thick remove the pan from heat.
Garnish with curry leaves.

Serve with rice.

Tips----

If you like more spicy than add fried red chilli .

Mutton Keema curry

2013-06-02T04:25:00.000-07:00

Mutton Keema curry

Ingredients:

500 gm mutton keema(minced meat)
2 tbsp ginger paste
2 tbsp garlic paste
2 green chilli chopped
1 onion chopped
1 tbsp red chilli powder
1 tbsp turmeric powder
3-4 tbsp oil
2 tbsp cashew nut paste
1 tbsp garam masala (cinnamon, cardamom, clove) dry roast powder.
1/2 tsp coriander leaves
Sliced lemon
Salt to taste

Preparation:

Firstly clean mutton keema.
Marinate with turmeric powder,chilli powder, salt and ginger-garlic paste.
Add little oil, chopped green chilli and onion.
Mix well and leave it for 20 minutes.
After that take a cooking vessel and heat oil.
Add marinated keema and cook it for 10 minutes.
Add little water to boil properly.
Fry it in low heat until oils separate from masala.
Add cashew nut paste and stir well.
Finally add garam masala and remove the vessel from heat.
Garnish with few coriander leaves and sliced lemon.

Serve hot with rice , paratha and roti.

Tips-----

Use lukewarm water to boil keema and without garam masala keema is not good.

Palak(spinach) Curry

2013-06-01T03:02:00.000-07:00

Palak(spinach) Curry

Ingredients:

500-600 gm chopped spinach
1 medium size potato (cut into 1/2" cube pieces)
200 gm pumpkin(cut into 1/2" cube pieces)
1 medium size brinjal (cut into 1/2" cube pieces)
1 tsp fennel seeds
1 tsp fenugreek seeds
1 tsp black cumin seeds
1 tsp mustard seeds
2-3 green chilies
1 tbsp turmeric powder
1 tsp sugar
3-4 tbsp oil
Salt to taste

Preparation:

Wash all vegetables properly and drain excess water.
Take a cooking vessel and heat oil.
Add fennel seeds,fenugreek seeds,black cumin seeds, mustard seeds.
Fry it for few seconds.
Add potatoes, pumpkin and brinjal.
Add salt and turmeric powder.
Mix well and cook for 2-3 minutes.
Add spinach and green chilies.
Stir well and cover the vessel.
Cook in medium heat until potatoes are tender.
When water becomes dry then add sugar.
Mix it and remove the vessel from heat .

Serve hot with rice and roti.

Tips------

Before cooking boil the spinach leaves for 30 seconds and drain excess water.

Rice Kheer

2013-05-29T21:00:00.003-07:00

Rice Kheer

Ingredients:

1/2 (half) cup medium grained soak rice (basmati)
2 ltr milk
1 cup sugar crumbs
1 tbsp ghee/ butter
8-10 cashew nuts
10-12 raisins
2 bay leaf
5-6 green cardamom crushed

Preparation:

Soak the rice for half an hour and drain the excess water.
Add ghee into the rice.
Mix well and keep aside.
Now take a large bottomed vessel and pour milk.
Put the vessel on medium heat.
Add bay leaf and let it come to boil.
Stir carefully and not to let the milk burn.
Add rice and stir well.
Reduce the heat to low.
Stir constantly so that rice not stick to bottom.
When the rice has cooked soft and milk has reduce then add sugar.
Keep stirring.
Cook until the milk has reduce half.
Add few cashew nuts and raisins.
Remove the vessel from heat.
This total process takes 25-30 minutes.
Garnish with cashew nuts and raisins.

Serve when cool

Tips-----

Rice has cooked soft, not mushy so take care. Do not over cook.

Use non stick cooking vessel.

Masala Chicken

2013-05-28T08:26:00.000-07:00

Masala Chicken

Ingredients:

500 gm chicken (cut into large pieces)
2 tbsp curd
1 tbsp turmeric powder
1 tbsp kashmiri chilli powder
1 tbsp red chilli powder
1 tbsp black pepper powder
1 tbsp cashew nut paste
2 tbsp ginger paste
2 tbsp garlic paste
1/2 cup milk
2 large chopped onion
1chopped tomato
1-2 cinnamon stick crushed
3-4 green cardamom crushed
2-3 clove crushed
4 tbsp oil
1 tbsp coriander leaves
Salt to taste

Preparation:

Wash the chicken pieces properly by lukewarm water.
Add salt, red chilli powder,turmeric powder,black pepper powder and curd.
Mix all well and leave it for marination half an hour.
Take another bowl and make a paste with milk and cashew nut paste and keep aside.
Take a covered bottomed vessel and heat oil.
Add onions and fry until light brown.
Next add tomatoes and cook it for 2-3 minutes.
Add ginger-garlic paste and stir well.
After that add marinated chicken and kashmiri chilli powder.
Spread crushed cinnamon, clove and cardamom.
Mix well and cook it for 5 minutes in low heat.
Add milk-cashew paste.
Stir and covered the vessel.
When chicken pieces are soft and oils floating remove it from heat.
Garnish with coriander leaves.

Serve hot with paratha, roti and hot rice.

Tips-----

If necessary use 1-2 cups warm water to boil chicken.

Dry Fish Masala

2013-05-27T01:17:00.000-07:00

Dry Fish Masala

Ingredients:

200 gm any dried fish
1 large chopped onion
1 tbsp turmeric powder
1 tbsp red chilli powder
2-3 green chilli
1 tbsp lemon juice
3-4 tbsp mustard oil / white oil
5-6 curry leaves
2 tbsp garlic paste
1 tbsp ginger paste
Salt to taste

Preparation:

Take dry fishes into a bowl and soak them in lukewarm water for 15-20 minutes.
There after add chilli powder , turmeric powder,salt and lemon juice into it.
Mix them well.
Take a frying pan and heat oil.
Fry the both side of fish until light brown.
After frying remove it and keep aside.
Add onion and curry leaves in the remaining oil.
Add green chilli ,garlic paste and ginger paste.
Saute it for 2-4 minutes.
Add 1 tbsp lemon juice and mix well.
Remove the pan from heat.
Add fried fishes and cover it for 2-3 minutes.
Garnish with sliced lemon.

Serve hot with plain rice.

Tips-------

Clean fishes properly to remove dirt and excess salt.

Chicken Cutlet

2013-05-24T19:26:00.003-07:00

Chicken Cutlet

Ingredients:

500 gm minced chicken
1 large onion,ground
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp coriander leaves paste
2 tbsp black pepper,crushed
1 tbsp green chilli paste
2 cups cornflour
2 eggs
2 tbsp lemon juice
white oil for deep frying
Salt to taste
1 sliced lemon
1 thinly sliced onion
1 bunch coriander leaves

Preparation:

Take a big bowl and add ground onion, ginger paste, garlic paste with minced chicken.
There after add salt, black pepper, chilli paste,lemon juice and coriander leaves paste.
Now mix well and leave it for 1/2 an hour.
Take another bowl and make a batter with cornflour, eggs and salt.
Make medium size oval shape cutlet by hand with marinated minced chicken.
Heat oil in a bottomed vessel for deep frying.
After that dip the chicken cutlets into batter and fry until golden brown.
Lastly garnish with sliced onion,lemon and coriander leaves.

Serve hot with tomato sauce.

Tips----

Don't use water in the batter.

Paneer (Cheese) Rezala

2013-05-21T20:14:00.000-07:00

Paneer (Cheese) Rezala

Ingredients:

300 gm paneer (cheese) cut into 1/2" cube pieces
1 large onion paste
1 cup milk
4 tbsp ghee/ white oil
2 tbsp cashew nut paste
1 tbsp poppy seeds paste
2-3 green cardamom
2-3 cloves
1-2 cinnamon stick
1 pics dry red chilli
7-8 black pepper (crushed)
2 tbsp sugar
1 tbsp ginger paste
1 tbsp garlic paste
1 bay leave
Salt to taste

Preparation:

Take a pan and heat ghee/oil.
Add the paneer pieces.
Fry it lightly and keep aside.
Now add bay leaf and dry red chilli in the remaining oil / ghee.
Next add green cardamom, cinnamon, clove, black pepper, sugar.
Fry it for few seconds.
After that add ginger-garlic and onion paste.
Stir well for 1-2 minutes and add cashew,poppy paste.
Now add fried paneer ( cheese) pieces.
Stir gently and cook for 2-3 minutes in low heat.
Finally pour milk into it and cover the pan for 3-4 minutes.
When oil comes out from gravy remove it from heat.

Serve with hot rice and paratha.

Tips-----

Don't over fry the paneer (cheese) pieces as it will become hard.

Veg Pulao

2013-05-17T20:28:00.002-07:00

Ingredients:

Veg Pulao

3 cups fine cooked rice
2 tbsp vegetable (olive)/white oil
2 tbsp butter
1 tbsp cumin seeds
2 tbsp grated ginger
1 tbsp fennel seeds
1 tbsp chopped garlic
1 big chopped onion
1 cup red and green chopped capsicum
2-3 chopped tomatoes
1/2(half) cups green peas
3-4 chopped green chills
1 tbsp garam masala ( green cardamon, clove, cinnamon stick) dry roast powder
1/2 (half) tbsp turmeric powder
chopped coriander leaves
salt to taste

Preparation:

Take a cooking vessel and heat the butter and oil.
Add 1 tbsp cumin seeds and 1 tbsp fennel seeds.
After few seconds add chopped onions, grated ginger and garlic.
Stir well and add chopped green chills.
Next add chopped tomatoes,turmeric powder, salt and capsicum.
Add green peas and cook for few minutes.
Add the cooked rice and spread garam masala.
Mix them well and cook for another 3-4 minutes.
Garnish with coriander leaves.

Serve hot with dry roasted papad.

Tips-------

Do not over cook the rice because it becomes mushy and loose minerals.

Quick Fish Roll

2013-05-17T01:07:00.000-07:00

Ingredients:

Quick Fish Roll

500 gm fish fillets
2 boiled potato
2 big chopped onion
3 chopped green chilli
1 tbsps red chilli powder
1 tbsps black pepper powder
2 eggs
1/2 (half) cup chopped coriander leaves
2-3 tbsps lemon juice
1 tbsps garam masala ( green cardamom, clove and cinnamon stick)
2 cups flour
white oil for fry
1 cup bread crumbs
Tomato sauce
Chilli sauce
1 cucumber thinly sliced
1 onion thinly sliced
Salt to taste

Preparation:

Firstly wash and clean the fish fillets properly.
Boil it and remove the bones.
Mix lemon juice and salt into it and keep aside.
Take a pan and heat 4-6 tbsps oil.
Add chopped onion, green chilli, red chilli powder and chopped coriander leaves.
Next add salt, black pepper powder, boiled fish and garam masala powder.
Mix well cook for 3-4 minutes.
Remove fish from heat.
Add boiled potato and mix with hand.
Make rolls by hands one by one.
Take another bowl and make a thick batter with flour,salt and eggs.
Dip the fish rolls into batter and again roll it in bread crumbs.
Take a deep frying vessel and pour oil.
Heat oil properly and fry the rolls until gets golden brown.
Garnish with sliced cucumber and onion.

Serve hot with tomato and chilli sauce.

Tips-----

Do not over boiled the fish fillets. Its become test less.

Cauliflower Curry

2013-02-20T08:49:00.000-08:00

Cauliflower Curry

Ingredients:

1 large cauliflower cut into florets
1 big chopped onion
2 big tomato finely chopped
1 big potato cut into medium pieces(1"cube size)
1/2 cup soaked chickpeas (chhole)
1 tsp turmeric powder
2 tbsps red chilli powder
2-3 green chilli
1 bay leaf
1 tbsps cumin powder
1 tsp cumin seeds
2 tbsps ginger paste
1 tbsps garlic paste
1 tbsps chopped coriander leaves
1 cinnamon stick (powder)
5-6 tbsps oil
1 tsp sugar
Salt to taste

Preparation:

Heat oil in a bottomed vessel and fry cauliflower lightly and keep aside.
Next fry potatoes lightly and keep aside.
Now add cumin seeds and bay leaf into remaining oil.
Add chopped onion.
Fry it till light golden brown.
Add ginger-garlic paste.
Fry again it for 3-4 seconds.
Add chopped tomatoes.
Cook for few minutes.
Next add soaked chickpeas.
Add turmeric powder, red chilli powder,green chilli, cumin powder,
Stir well and cook it for 4-5 minutes.
Now add fried potatoes and cauliflower.
Stir again and add salt and sugar.
Cook it 2-3 minutes and add water to boil.
Cover the vessel and cook until it boil properly.
Lastly spread cinnamon stick (powder).
Garnish with chopped coriander leaves.

Serve hot with rice and roti.

Tips------

Do not over cook it while boiling because cauliflower becomes mushy to cook long time.

Egg Cutlet

2013-02-02T01:39:00.001-08:00

Egg Cutlet

Ingredients:

3-4 hard boiled eggs (cut into two pieces)
1 big finely chopped onion
1tbsps ginger paste
1 tbsps garlic paste
2 big boiled potatoes
2-3 finely chopped green chilli
1 tsp black pepper powder
2-3 tbsps chopped coriander leaves
1-2 tbsps chopped curry leaves
1 beaten egg
2 tbsps corn flour
1 cup bread crumbs
Tomato and chilli Sauce
white oil for deep frying
Salt to taste

Preparation:

Boiled potatoes well and skinned it.
Cut boiled eggs into two pieces and separate the egg yolks and egg white.
Take a bowl and mash the boiled potatoes into it and keep aside.
Heat oil in a frying pan.
Add chopped onion, green chilli, ginger paste and garlic paste.
Fry it lightly for 2-3 minutes and add chopped coriander leaves and curry leaves.
There after add mash potato and black pepper powder.
Stir well and add egg yolks.
Add salt to taste.
Mix well and remove the pan from heat.
Add corn flour and salt into beaten egg.
Mix it well and keep aside.
Now take white portion of egg and filled it with cooked potatoes.
Press it well with hand and dip it in the beaten egg-corn flour mixture.
Next roll the stuffed eggs on bread crumbs one by one.
Take a bottomed vessel and pour oil.
Heat oil again and deep fry it .

Serve hot with sauce.

Tips-----

Cut the boiled eggs with a string to divide it smoothly.

Veg Manchurian

2013-01-29T07:13:00.002-08:00

Veg Manchurian

Ingredients:

3 cups chopped cabbage
1 cup chopped green capsicum
2 cups chopped carrot
2 cups chopped beans
1 boiled potato
2 cups chopped spring onion
1/2 cup flour /maida
3-4 tbsps cornflour
1 tbsps ginger-garlic paste
1 tbsps green chilli pest
1 tsps black pepper powder
1 tbsps sugar
White oil
Salt to taste
1 cup water

For Sauce:

1 tbsps chopped garlic
2 chopped onion
1/2 cup chopped spring onion
1/2 tbsps ginger paste
3 chopped green chilli
2-4 tbsps,
2 tbsps tomato sauce
2 tbsps chopped coriander leaves
2 tbsps oil
1 tbsps vinegar
salt to taste

Preparation:

Take a bottomed vessel and heat oil for deep frying.
Take a bowl and mix maida, 2 tbsps cornflour,chopped cabbage, chopped green capsicum,chopped carrot,chopped beans,boiled potato,chopped spring onion,ginger-garlic paste, green chilli pest, black pepper powder,sugar ,salt and little water.
Make small balls from this mixture.
Now fry balls on medium heat until golden brown and keep aside.
Take another frying pan and heat oil.
Add chopped garlic ,chopped onion.
Fry it for few seconds.
Add chopped spring onion, ginger paste,chopped green chilli, soya sauce,tomato sauce and vinegar.
Add salt and 1/2 cup water.
Cook it for 2 minutes.
Mix 2 tbsps cornflour with water and pour into it.
Stir well and and add fried veg balls.
Cook it for 1-2 minutes.
Garnish with chopped coriander leaves.

Serve hot with plain rice, polau.

Tips----

Use warm water to get better taste.

Spicy Chicken Bharta

2013-01-18T01:28:00.000-08:00

Spicy Chicken Bharta

Ingredients:

500 gm bone less chicken( cut into small pieces)
4-5 tbsps oil
2 big chopped onion
1 chopped tomato
2 tbsps ginger garlic paste
1 tsp cumin powder
1 tsp coriander powder
4-5 green cardamom
2 bay leaves
3-4 clove
1/2 tbsp turmeric powder
1 tbsps red chilli powder
1 tbsps garam masala powder (cinnamon ,cardamom, clove)
1/2 tbsp kasuri methi powder
2-3 tbsps butter
3 tbsps curd
4 tbsps cashew nut paste
Salt to taste

Preparation:

Wash the chicken pieces and boil with clove,cardamom and bay leaves.
Drain extra water and keep aside.
Take a pan and heat oil.
Fry chopped onion until golden brown.
Add chopped tomatoes and fry until tomato melted.
Take another bowl and make a paste of turmeric powder,red chilli powder,coriander powder,cumin powder and ginger- garlic paste with 1/2 cup water.
After that pour it into pan and add salt
Mix well all ingredients.
Add boiled chicken, cashew nut paste and curd.
Stir and add kasuri methi.
Add little water.
Again stir properly and add butter and garam masala powder.
Cook for few minutes.

Serve hot with roti, paratha, chapati and plain hot rice.

Tips--------

If you want more colour, than add 1 tbsps sugar while frying onion.

Chickpeas (Chhole) Curry

2013-01-13T19:54:00.000-08:00

Chickpeas (Chhole) Curry

Ingredients:

150 gm soaked chickpeas (chhole)
1/2 tbsps turmeric powder
1 tbsps red chilli powder
2 medium size chopped tomatoes
2 big chopped onion
2-3 chopped green chilli
3-4 tbsps chopped coriander leaves
2 bay leaves
1 tbsps cumin seeds
2 tbsps ginger paste
1 tbss garlic paste
1 tbsps cumin powder
1 tbsps garam masala ( 2 cinnamon stick,4 green cardamom,2 clove) powder
2-3 tbsps lemon juice
3 tbsps oil
3-4 cups water
Salt to taste

Preparation:

Take a pressure cooker and boil soaked chickpeas (chhole) for 10-15 minutes on medium heat.(4-5 whistle require)
Heat oil in a bottomed vessel and add cumin seeds, bay leaves.
Fry both lightly.
Add chopped onion and fry it until light brown.
Add chopped tomatoes.
Cook for 4-5 minutes and add salt to taste.
Add chopped green chilli, ginger-garlic paste and cumin powder.
Stir well and add red chilli powder,turmeric powder.
Cook the whole masala for 2-3 minutes.
Pour boiled chickpeas (chhole).
Mix well with masala and add chopped coriander leaves.
Spread garam masala and cook on low heat.
When gravy becomes thick remove it from heat.
Squeeze lemon juice over it.

Serve hot with puri, chapati and hot rice.

Tips:

Soaked chickpeas(chhole) in water overnight to boil easily.

Tangra Fish Masala

2013-01-09T07:17:00.000-08:00

Tangra Fish Masala

Ingrediens:

8 pieces tangra fish
1/2 tbsps turmeric powder
1/2 tbsps red chilli powder
1 medium chopped tomato
5-6 tbsps mustard oil
3 tbsps mustard seeds paste
5-6 green chilli
1/2 tbsps black cumin (kala jeera)
1 tbsps chopped coriander leaves
2 cups water
Salt to taste

Preparation:

Clean the fishes properly with water.
Marinate with turmeric powder and salt for 15-20 minutes.
Take a pan and heat oil.
Fry the both side of fishes lightly on medium heat.
After frying keep aside.
Add black cumin (kala jeera) into remaining oil.
Add chopped tomato and stir.
Add red chilli powder and green chillies.
Fry it for few minutes.
Add mustard seeds paste and mix all.
After that add fried fishes.
Add water and boil it.
When oil separate from masala remove the pan from heat.
Garnish with chopped coriander leaves.

Serve hot with steamed hot rice.

Tips--------

Use hot water to cook quickly.

Fish Rezala

2013-01-02T18:29:00.000-08:00

Ingredients:

Fish Rezala

8 pieces ruhi(rahu) fish
50 gm curd
2 tbsps onion paste
1 tbsps ginger and garlic paste
4 tbsps cashew nut paste
3 tbsps poppy seeds paste
1 tbsps red chilli powder
1/2 tbsps cumin powder
1 tbsps garam masala powder(clove,cinnamon,cardamom)
1/2 tbsps turmeric powder
1 fried dry red chilli
2 clove
2 green cardamom
2 cinnamon stick
4-5 tbsps oil
2-3 drops keora water
1 tbsps sugar
Salt to taste

Preparation:

Wash the fish pieces and marinate with salt and turmeric powder.
Take a vessel and pour oil.
Heat oil and fry the fish pieces on medium heat.
Keep aside the fried pieces.
Add 2 green cardamom, 2 clove and 2 cinnamon stick into remaining oil.
Fry it for few seconds.
Add onion paste and ginger-garlic paste.
Mix well and add cashew nut paste.
Add poppy seeds paste.
Add red chilli powder,cumin powder,salt and sugar.
Stir well and fry it for 1-2 seconds.
Add beaten curd.
Cook for 2- 3 minutes.
Add fried fish pieces.
Spread garam masala and keora water.
Cover the vessel and reduce heat.
Cook until gravy becomes thick and oil comes out.
Garnish with fried red chilli.

Serve hot with plain rice and polau.

Tips:

If necessary add little water.

Healthy Papaya Curry

2013-01-02T02:11:00.001-08:00

Healthy Papaya Curry

Ingredients:

500 gm green (young) papaya
2 medium size potato
3-4 tbsps oil
1 chopped onion
1 green chilli pest
1/2 (half) tbsps red chilli powder
1 bay leaf
1 tbsps turmeric powder
1 tbsps cumin powder
1 tbsps coriander powder
1 tbsps chopped coriander leaves
1 tbsps cumin seeds
1 tbsps ginger paste
1-2 glass water
Salt to taste

Preparation:

Take papaya and potato and cut into 1" cube pieces.
Wash it and drain extra water.
Heat oil in a vessel and add cumin seeds and chopped onion.
Add bay leaf and fry it for few minutes.
Now add papaya and potato.
Add turmeric powder and salt.
Stir and fry it for 3-4 minutes.
Add ginger paste, cumin powder, coriander powder, chopped coriander leaves and red chilli powder.
Add green chilli.
Mix well and cook for 2-3 minutes.
Add water and cover the vessel.
Cook until pottato and papaya boil properly.

Serve hot with rice and roti.

Tips:

If want more spicy than add black pepper powder.

Chicken Dopiyaza

2012-12-30T18:54:00.003-08:00

Chicken Dopiyaza

Ingredients:

1 kg chicken cut into medium pieces
6-7 tbsps oil
800-900 gm onion (sliced)
2 tbsps red chilli powder
1 tbsps turmeric powder
2 tbsps garlic paste
1 tbss chopped garlic
3 tbsps ginger paste
3 big chopped tomato
1 tbsps coriander powder
1 tbsps cumin powder
1 bay leave
2-3 tbsps lemon juice
1-2 tbsps chopped coriander leaves
3 cups water
2 tbsps garam masala ( cinnamon,clove, cardamom) powder
Salt to taste

Preparation:

Wash chicken pieces and marinate with salt, turmeric powder and chilli powder.
Take a pan and heat 3 tbsps oil.
Add 3 cups sliced onion,coriander powder,cumin powder,ginger-garlic paste.
Stir and cook for 10 minutes.
Add chopped tomato and cook until it becomes melted.
After that remove it from heat and keep aside.
Take another bottomed vessel and heat oil.
Add bay leaves and remaining sliced onion.
Add marinated chicken and chopped garlic.
Cook it for 10-15 minutes.
Next add already cooked onion-masala.
Stir well and add garam masala.
Pour water into chicken.
Cover the vessel and cook on low heat until chicken done properly.
Finally add lemon juice and garnish with chopped coriander leaves.

Serve hot with roti and rice.

Tips--------

Cook on low heat and use warm water to prepare this recipe.

Green Gram (Moong Dal) With Mutton Keema

2012-12-29T03:44:00.000-08:00

Green Gram (Moong Dal) With Mutton Keema

Ingredietns:

250 gm green gram
200 gm mutton keema (minced meat)
5-6 tbsps oil
2-3 chopped green chilli
1 big chopped tomato
1 big chopped onion
3-4 tbsps chopped coriander leaves
1 tbsps cumin powder
2 tbsps ginger paste
2 tbsps garlic paste
1 tbsps chopped garlic
1 tsp turmeric powder
1 tbsps red chilli powder
3-4 cups water
Salt to taste

Preparation:

Take green gram (moong dal) in a bowl and soak it for 2 hours.
Heat oil in a pan and add onion.
Fry it till golden brown.
Add tomato and fry it again.
Next add ginger- garlic paste,chopped garlic and chopped green chilli.
Fry it for few seconds and add turmeric powder, red chilli powder and cumin powder.
Add Mutton keema.
Add salt and stir well.
Add 1cup water and cover the pan.
Cook until keema done.
Add chopped coriander leaves.
Stir well.
Pour pre soaked dal in it.
Add water and cook it for 15-20 minutes.
When dal becomes thick remove it from pan.
Garnish with coriander leaves.

Serve hot with roti and paratha.

Tips-----

Use warm water to prepare this recipe.

Special Mutton Chaap

2012-12-27T04:24:00.003-08:00

Special Mutton Chaap

Ingredients:

1 kg mutton ribs
3 tbsps garlic paste
4 tbsp ginger paste
3 tbsps green papaya paste
100 gm curd
1 big chopped onion
1 tbsps black pepper powder
8-10 green cardamom
4-5 clove
2-3 mace
1 tsp nutmeg
2 tbsps red chilli powder
1 tbsps turmeric powder
1 tbsps cinnamon powder
3-4 drops kewra essence
1 tbsps rose water
100 gm oil / ghee
Salt to taste

Preparation:

Wash the mutton ribs and drain excess water properly.
Use meat mallet to make more tenderize the mutton.
Take a big bowl and mix ginger- garlic paste.
Add mutton and curd.
Next add papaya pest.
Add salt and mix well with hand.
Marinate it for 1-2 hours.
After that mix red chilli powder, turmeric powder,cinnamon powder and black pepper powder with marinated mutton.
Grind clove,nutmeg and mace.
Add with mutton.
Take a nonstick bottomed vessel and pour oil or ghee.
Heat it and fry onion lightly.
Add green cardamom and mutton.
Cover with lid.
Cook on low heat for 15-20 minutes.
Check and turn it.
Cook until mutton done properly.
When oil will separate from masala remove it from heat.

Serve hot with rice and roti.

Tips------

If necessary add hot water.

I used Lodge Pro Logic 14" Cast Iron Wok, Black nonstick bottomed vessel for this recipe.

Buy now just click the link given below

Lodge Pro Logic 14" Cast Iron Wok, Black

Chicken Drumsticks With Coriander Leaves

2012-12-23T19:56:00.002-08:00

Chicken Drumsticks With Coriander Leaves

Ingredients:

8-10 chicken drumsticks
1-2 cups oil
1 cup tomato sauce
3-4 tbsps dark soya sauce
8-10 tbsps honey
1 tbsps red chilli powder
1 tbsps black pepper powder
1 tbsps coriander leaves
1 sliced tomato
2-3 tbsps sweet chilli sauce
Salt to taste

Preparation:

Take a bowl and mix soya sauce, tomato sauce and salt.
Add chicken and red chilli powder into it and mix well.
Keep it in the fridge for half an hour.
Preheat Convection Toaster Oven to 200 F.
Afterthat line a backing rack and place a foil paper properly under the rack.
Place chicken pieces and add honey.
Spread black pepper powder and coriander leaves.
Cook it in oven for 35 minutes.
Squeeze sweet chilli sauce and cook again for 10-15 minutes until the chicken is light golden brown.
Garnish with sliced tomato.
Serve hot.

Tips----

Substitute of honey we can use sugar syrup for this preparation.

I used amazon Convection Toaster Oven to cook this recipe.Nice Stainless steel finish.You can buy it to click above link.

Convection Toaster Oven

Poppy with Potato Curry

2012-12-20T03:57:00.000-08:00

Ingredients:

Poppy with Potato Curry

4 medium size potato
3 green chilli
5 tbsps poppy seeds(khus khus)
3 tbsps mustard oil
1 tea spoon turmeric powder
1 tbsps red chilli powder
Salt to taste
1 tbsps sugar
1 glass water.

Preparation:

Peeled the potatoes and cut into cube size .
Wash it and keep aside.
Grind poppy seeds(khus khus) with 2 green chilli.
Add little water into it and make a thick paste.
Heat oil in a cookware.
Add potatoes and fry for 2-3 minutes.
After that add poppy seeds paste.
Add salt to taste.
Add turmeric powder and red chilli powder.
Reduce heat and stir well.
Slit 1 green chilli and add with it.
Cook for few seconds.
Add sugar and mix well.
Add water and cover the cook ware.
Cook until potatoes boil proerly and water becomes dry.

Serve hot with plain rice, roti.

Tips----

Before grind soak poppy seeds in warm water for 10 to 15 minutes to paste quickly.

Buy this fantastic cookware to click below link .

Lodge Pro Logic 14" Cast Iron Wok, Black

Quick Tandoori Chicken

2012-12-18T20:26:00.003-08:00

Quick Tandoori Chicken

Ingredients:

1 kg chicken thigh
4 tbsps ginger paste
5 tbsps garlic paste
4-5 tbsps butter
1 cup curd
1tbsps turmeric powder
3 tbsps red chilli powder
2 tbsps ground cinnamon stick
4 ground clove
3 tbsps ground cumin seeds
1 tbsps sugar
2 tbsps lemon juice
Salt to taste

Preparation:

Take the chicken pieces and wash.
Slit into the body of chicken pieces lightly.
Now take a bowl and mix ginger-garlic paste.
Add little water into it.
Take big bowl and placed the chicken pieces.
Add ginger-garlic paste and massage into the chicken pieces.
Add lemon juice and again massage very well.
Now add ground cumin, turmeric powder, red chilli powder, ground clove and ground cinnamon.
Add salt.
All spices massage into chicken pieces.
Keep it in the fridge for 1 hours.
After an hour add curd and again keep it into fridge.
Next preheat Convection Toaster Oven to 440 F.
Take a backing tray/wire rack and placed foil paper under the rack properly.
Put the pieces on the wire rack.
Brush up melted butter and bake for 20 minutes.
After 20 minutes turn to bake opposite side.
Then also brush up melted butter.
Bake again for 10 minutes.
When it looks nice golden brown check the chicken done or not.
If necessary bake another 5 minutes.
Finnaly placed on serving plate.

Serve hot with raita.

Tips:

If want more spicy add 1 tbsps red chilli more.

Check in the mean time that chicken pieces are not burning.

I used amazon Convection Toaster Oven to cook this chicken tandoori recipe.Nice Stainless steel finish.You can buy it to click above link.

Convection Toaster Oven

Green Peas Puri

2012-12-16T20:02:00.003-08:00

Green Peas Puri

Ingredients:

4 cups flour/maida
white oil for frying
2 cups green peas
1 tbsps ginger juice
2-3 pinch cumin seeds
1 dry red chilli
2 tbsps fennel seeds
1 tbsps red chilli powder
1 tbsps sugar
Salt to taste
1-2 cups water

Preparation:

Take a pan and heat it.
Dry roast red chilli and cumin seeds until deep brown.
Next grind it and keep aside.
Take a big bowl and add flour, salt and 1 tbsps white oil.
Add water and make a dough and keep aside
Grind green peas and make a paste with little water.
Now take a pan and heat 2-3 tbsps oil.
Add peas paste into it.
Stir well and add salt to taste.
Add roasted masala, chilli powder and fennel seeds.
Add sugar and cook it for few minutes on low flame.
Make small balls from flour/maida dough.
Stuff peas paste into balls and again make a ball very carefully.
Make like chapati or roti with stuffed balls.
Repeat it to make one by one.
Take a bottomed vessel and pour oil to deep fry.
Heat oil and drop stuffed roti.
Fry both side until light brown and press slowly with spatula.

Serve hot with potato curry, chana dal,mutton kasha, chicken kasha.

Tips-----

To make flour dough use warm water.

I used Lodge Pro Logic 14" Cast Iron Wok, Black nonstick bottomed vessel for frying peas puri.

Lodge Pro Logic 14" Cast Iron Wok, Black

Its very nice and easy to wash.Just click above link and buy this product.

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