Subhra's Kitchen

Whole Masoor Dal Tikki

2016-05-06T08:37:00.000-07:00

Ingredients

Whole masoor dal (1l2 cup)
Ginger-garlic-green chili paste (2tsp)
Mint leaves (1/2 cup)
Coriander leaves (1/4 cup)
Garam masala(1tsp)
Chaat masala(1tsp)
Grated Paneer (1/2 cup)
Lemon juice(2tsp)
Besan/ chik pea flour (1/2 cup)
Oil for sallow fry
Salt to taste

preparation

Soak whole masoor dal 5-6 hours or over night.
Boiled it with some salt and strain water completely.
Take the boiled dal in a plate and mash it with hand.
Add mint leaves, coriander leaves, ginger- garlic paste, salt, lemon juice,garam masala, chaat masala, grated paneer.
Mix all thoroughly and make tikkies. coat with dry chik pea flour. (see the pic)
Heat little oil in a flat pan and fry the tikkies till they become golden brown.
Transfer them on a paper towel.
place them in a plate, serve with ketchup.

Malai Chop

2015-11-23T14:56:00.001-08:00

Ingredients

Milk (500ml)
Dry Milk powder(1cup)
Extra milk(1/2 cup)
Ghee/clarified butter(1/4 cup)
Sugar (1cup)
pink food color(1 pinch)
water for making chasni
Some chopped pista

Preparation

First make the khoya (khoa)...

1. Take dry milk powder, ghee and milk(1/2 cup) in a microwave safe bowl.

2. Microwave it for 4 min...and in every 2 min stir it.3. Now your khoya or khoa is ready.(see the pic)
4. Now take this khoya, little milk(1-2 spoon) and pinch of pink food color and grind it

5. So that the khoya becomes paste, that is called malai.Your malai is ready now.

Preparing of paneer (chhena)

1. Take 500ml of milk in a pan and boil it and add some vinegar.

2. Paneer should be soft, drain the water completely.(see the pic)

3. Mash the paneer using your palm and make the paneer into soft paste(see the pic)

4. Take small amount of soft paneer and make a square shape.(see the pic)

5. To make the chasni (seera) add 2 cups water and 1cup sugar and boil it.
In the boiling chasni leave the square shape paneer. Boil for 10 min.(see the pic)

6. After 10 min take out them and let them slightly cool.
Cut them diagonally to make them triangular shape.Now cut them width wise..(see the pic)

7. Now Add some Chopped pista in the malai, and add malai in between the triangular shape sweet(see the pic)

8. Sprinkle some chopped pista over all the sweet.
Now your Malai Chop is ready. Enjoy it with your friends...

Hyderabadi Prawn Biryani

2015-09-01T18:19:00.002-07:00

Ingredients

Prawn (500 gm)
Basmati Rice (500 gm)
Onion Sliced (2-3 big size)
Ginger- garlic Paste (2 tsp, 1tsp each)
Yogurt (1 cup)
Turmeric pwd(1/2 tsp)
Red chili pwd (2 tsp)
Sahi jeera(1/2 tsp)
Cardamom(4-5)
Cloves (4-5)
Cinnamon sticks (3-4)
Star anise (1-2)
Big cardamom (1-2)
Bay leaf(1-2)
Black pepper(5-6)
Green chili (3-4)
Mint leaves(1/2 cup)
Curry leaves(5-6)
Biryani masala(3 tsp)(I use MDH)
Cumin pwd(1tsp)
Coriander pwd (1tsp)Coriander leaves for garnishing
Salt and oil as needed
Ghee (1tsp)
Orange food color (a pinch/ optional)

Preparation

In a bowl take yogurt, turmeric pwd, red chili pwd, cumin and coriander pwd, biryani masala, green chili, salt, ginger-garlic paste,mint leaves, curry leaves and prawns.

Mix all and keep for half an hour.
Soak basmati rice for 30 min.
In the mean time fry the sliced onion till golden brown and crispy.
Now take a heavy bottomed pan, add 6-7 tsp oil, then add the prawn marinade and spread it even.

Heat water in a vessel, add all the whole spices, mint leaves, oil, salt, 1 tsp biryani masala. (see in the pic)
Bring water to boil and add the soaked rice,boil the rice for 3-4 min in high flame.The rice should be half cooked.
Strain the water from the rice immediately.

Spread the half cooked rice over the marinated prawn, add mint leaves, curry leaves, fried onions,sprinkle the rest biryani masala, some oranged colored water and ghee.

Cover it and cook 8-10 min in high and 5-7 min in low flame.
Switch off the flame amd leave it for 10 min. Do not open the lid immedeately.

Now your Hyderabadi Prawn Biryani is ready. Garnish some coriander leaves. Serve hot with yogurt raita and raw onion.

Apple Peda

2014-08-11T13:10:00.000-07:00

Ingredients

Milk powder (1/2 cup)Sweetened Condense milk (4tsp)
Unsalted butter (1/2 stick)
Yellow food color(a pinch)
orange food color (a pinch)
5-6 cloves

Preparation

In a microwave safe bowl add milk pwd, condense milk and butter.
Mix well and microwave it for 1 min.
Take the bowl from microwave and stir it and cook another 30 sec.
Let it cool for few min and add a pinch of yellow food color and make a smooth paste with help of hand or blend it in the blender.
(if it looks dry and can n't make smooth paste ,add 2-3 tsp of milk)
Now make small ball like shape and slightly press horizontally both the side. ( see pics)
Add a pinch of orange food color with 1tsp of water.
With the help of paint brush u can shade yellow apple shape balls.
Color them upside down the brush. Insert cloves over the balls.
Now your Apple peda is ready. Enjoy ur day.

Chicken keema Balls Manchurian

2014-07-06T15:29:00.000-07:00

Ingredients

Chicken Keema(500 gm)
Onion chopped (5tsp)
Garlic chopped( 4tsp)
Ginger chopped (3tsp)
Green chili chopped (3tsp)
Fresh coriander leaves chopped(1/2 cup)
Green bell pepper chopped (3tsp)
Carrot chopped (3tsp)
Lemon juice (1tsp)
Coriander pwd (2tsp)
Red chili pwd (1tsp)
Black pepper pwd (1/2 tsp)Tandoori masala (1tsp)/ optional
Garam Masala (1tsp)
Turmeric pwd (2tsp)
Dry chili (3-4)
Soya sauce (1tsp)
Tomato ketchup (3tsp)
Red chili paste (1/2 tsp)
sugar(1/4 tsp)
water (1/2 cup)
Oil and salt as needed

Preparation

Take a large bowl, add chicken keema, onion (2tsp), garlic (2tsp), ginger (1tsp), green chili (2tsp), coriander leaves (2tsp), lemon juice, coriander powder, red chili powder, tandoori masala, turmeric powder, garam masala and salt to taste.
Mix all these ingredients and keep it in the fridge for at least half an hour.
Heat oil in a frying pan.
Make medium size balls of the keema mixture.When the oil is hot, put the raw balls slowly and fry in medium high heat till it becomes brown.(see the pic)

5. Take out them on a paper towel. It will soak the extra oil from the balls.

6. Now heat another pan, add 2-3 tsp of oil, put dry chili, rest of the chopped onion, garlic, ginger, green bell pepper, carrot.

7. Saute it for few seconds, add black pepper powder, water, soya sauce, tomato ketchup, red chili paste, sugar, salt.

8. cook it for few more minutes, add fried keema balls to it.

8. Toss the balls with the gravy(adjust the gravy according to your taste by adding water) and add some fresh coriander leaves.(you can add spring onion)

9. Now your Chicken keema balls Manchurian is ready. serve hot with plain rice or jeera rice or any kind of paratha.

Egg Seekh Kebab

2014-06-24T07:21:00.000-07:00

Ingredients

Boiled eggs (2-3)
Ginger- garlic paste (2tsp)
Onion chopped(1/2 cup)
Chopped coriander leaves(1/2 cup)
Dry methi leaves(kasoori methi) (2tsp)
Chopped green chilies (2tsp or to taste)
Mozzarella cheese (1/4 cup)
Turmeric pwd(1/2 tsp)
Red chili pwd (1tsp)
Coriander pwd(1tsp)
Cumin pwd (1tsp)
Garam Masala pwd (1tsp)
Tandoori masala/ seekh kebab masala(2tsp)
salt to taste
Oil needed for deep frying

Preparation

Grate the boil eggs and keep in a bowl.
Add all the ingredients and mix them well.(see the pic)

3. Make seekh kebab style shape and insert a screwer length wise in the middle, so that its easy to fry and absorbs less oil.(see the pic)

4. Heat oil in a deep frying pan, put the raw kebabs and fry them in medium heat.
5. Now your Egg Seekh Kebab is ready. Serve hot with tomato ketchup.

Kolkata Chicken Biryani

2014-03-06T17:18:00.001-08:00

Ingredients

Chicken (medium size,preferably leg and thigh, 500gm)
Basmati Rice soaked into water (2 cups)
Onion slice (1, large size)
Onion Paste (1 medium size)
Tomato Paste (1 medium size)
Ginger and Garlic Paste (4tsp)
Green Chillies (3tsp or to taste)
Potato (2, cut into half)
Boiled Eggs(2-3)
Yogurt (1/2 cup)
Safron (keshar)and Kaora water soaked into warm Milk
Ghee (4tsp)
Whole Garam Masala ( Cinnamon Stick, Cardamom, Cloves)
Bay leaf (1-2)
Mace(1)
Black Pepper Corn(6-8)
Nutmeg (1)
Red Chilly Powder(2tsp)
Cumin Powder(1tsp)
Yellow Food color (a pinch)
Oil as needed
Salt and Sugar to taste

Preparation

First marinate the chicken with salt, cumin powder, red chilly powder, ginger paste, garlic paste, onion paste, tomato paste, and yogurt.

2. Then in a grinder make a powder of nutmeg, cinnamon stick, cardamom, cloves, mace, and pepper corn. Then add the powder mix it well. Keep this in the refrigerator for about half an hour.

3. In another bowl soak rice in water for half an hour

4. Add water in a pan and bring this to a boil. Now add rice and salt in the water. Then drain the water from the rice.

5. Now add white oil in a frying pan. When oil is hot, add the onion and fry it until it is golden brown and crispy.

6. Now lightly fry the potatoes and then remove it.

7. Cook the marinated chicken on a medium heat for about 15-20 mins. After 10 mins add the potatoes and fry it until it turns brown.

8. In a micro-wave safe container, first add a layer of rice then add the chicken and potato. Then again another layer of rice and yellow food color. Then sprinkle some crispy onion and again another of chicken and potato and finally another layer of rice, some turmeric and some crispy onion and lastly add kesar and kawda water and then ghee. Sprinkle little of water and cover the lid.

10. Microwave it for about 10 mins.

11. You can make the rice and chicken layer in a alluminium foil try or oven proof dish and bake for 20 min in 350 degree.

12. Now your Kolkata chicken biryani is ready. Serve hot with some green salad and yogurt raita.

Chicken Latpat

2013-11-26T16:11:00.000-08:00

Ingredients

Chicken(with bone, 1/2 kg)
Ginger Paste (5tbsp)
Garlic Paste ( 4 tbsp)
Garlic Chopped (5 tbsp)
Tandooori masala (3tsp)
Yogurt (3tsp)
Curry Leaves (10-12)
Gren chili (2-3 sliced)
Lemon Juice (2tsp)
Red chili pwd (2tsp)
Tomato ketchup(4tsp)
Orange food color (1 pinch)

Sliced red onion
Fresh coriander leaves
Oil and water as needed
Salt to Taste

Preparation

Take a bowl, put chicken,ginger- garlic paste(2tsp), tandoori masala, yogurt, lemon juice, salt,2tsp oil.
Mix them well and keep for 1 hour.
Now grease a baking tray, put the marinated chicken pieces and bake for 20 minutes. in between turn them as both the sides cooked properly.
Take them out.
Heat a pan, add oil,chopped garlic, when raw flavor of garlic goes, add rest ginger-garlic paste, cook for 1-2 min.
Add curry leaves, salt, red chili pwd, water 1/4 cup, orange food color(mix with 1tsp of water)
Add baked chicken ,tomato ketchup and green chili.
Mix them and switch off the gas.
At last add sliced onion(onion should be crunchy)
Now your Chicken Latpat is ready. Garnish with some fresh coriander leaves.
Serve hot as starter or appetizer.

Motichur ki Ladoo

2013-11-21T22:30:00.003-08:00

Ingredients

Gram Flour/ Besan (2 cups)
Semolina/ suji (4tsp)
Orange food colour (a pinch/ optional)
Cardamom pwd(1/2 tsp)
Sugar (2 cups)
Char magaj/ melon seeds (2tsp)
Shreded almond (2tsp)
Water (2 1/2cup syrup)
Oil for frying

Preparation

Add besan and suji in a bowl, mix them.
Add water slowly to it and make a batter (should not be very thick or very thin)
In a pan add sugar and water and bring it to boil till the syrup makes one thread.
Heat oil in a frying pan and using a skimmer make bundi.(skimmer should have very small holes)
Take them out in a tissue paper.
Add charmagaj, almond, cardamom pwd and fried boondi to the syrup and keep for 15 min.(syrup should be warm)

Grease both the palms and make balls as your desire size.
Keep the balls for 10 mins and again make it proper ladoo size.

Now your Motichur ki Ladoo is ready. Garnish with some pista or almond or cashew.

Pomfret Masala with Baby Onions

2013-10-26T21:50:00.003-07:00

Ingredients

Pomfret Fish (1-2)
Tomato ( 2, medium size, chopped)
Baby onion (8-10)
Garlic (6-7 buds, chopped)
Ginger (1 inch long, chopped)
Green chili (2-3)
Coriander leaves (1/2 cup)
Kalonji (1 pinch)
Turmeric pwd (1/2 tsp)
Red chili pwd (1tsp)
Salt and oil as needed

Preparation

Clean the fishes properly. marinate with salt and lemon juice.
Keep it for 10-15 min and add some turmeric pwd and fry it. (see the pic)
Take it out in a plate, in the same pan add more oil, kalonji, tomato one by one.
cook for 4-5 min , then add garlic , ginger, salt, turmeric pwd, chili pwd.
Fry for more 5 min , now add baby onions, fried fish, chopped coriander.
Mix fish with the masala (if required,add little water) cook for 2 min more.
Now your Pomfret Masala with baby onions is ready. Serve hot with roti or plain rice.

Chicken Seekh Kebab

2013-10-15T21:07:00.000-07:00

Ingredients

Chicken Keema (1 kg)
Onion chopped(2 cups)
Garlic Chopped (1 cup)
Coriander leaves chopped(1 cup)
Turmeric pwd (1tsp)
Chili pwd(1tsp)
Green chili chopped(2-3 tsp)
Mozzarella cheese(1 cup) or 1 egg
Lemon juice (5 tsp)
Tandoori masala / seekh kebab masala(4 tbsp)
Salt to taste
oil for fry or u can bake

Preparation

Add all the ingredients and keep it for half an hour.
Now make the sheekh with bamboo stick or steel screwer. Bake it for 20 min
Spray some oil over it. Turn in between.

Other Way

U can fry it as well.
Grease some oil on the screwer.
Make the seekh kebab with the screwer and slowly bring down to the hot oil.
Fry for 2-3 min and take it out.
Both the bake and fry kebab tastes good.

Vegetable Kofta

2013-10-15T20:18:00.002-07:00

Ingredients

Carrot (1 medium size, shredded )
Potato (boiled, medium)
Onion (chopped, 1 small size)
Tomato (1 chopped)
Cashew paste (3-4 spoon)
Roasted cumin pwd (1-2tsp)
Coriander powder ( 1tsp)
Turmeric pwd (1/2 tsp)
Red chili pwd (1/2 tsp)
Corn starch (2tsp)
Cream (1-2 tsp, optional)
Coriander leaves for garnishing
Salt and sugar to taste
Oil and water as needed

Preparation

Make a dough with shredded carrot, boiled potato, roasted cumin seeds and salt.
Make small small balls and keep for 5 minutes.
Dust some corn starch over the balls or roll the balls over the corn starch.
Deep fry the balls and keep aside.
Heat a pan, add some oil,chopped onion, fry it till slightly brown.
Add chopped tomato,turmeric pwd, red chili pwd, salt. cook for 3-4 min.
Now add cashew paste and water. ( Don't make thin gravy)
When the gravy ready to boil, add fried balls, sprinkle some sugar.
Add cream(optional), fresh coriander leaves.

Mango Pickle

2013-06-20T09:27:00.000-07:00

Ingredients

Raw mango ( 1-2)
White mustard seeds(4tbsp)
Black mustard seeds (1tbsp)
Fenugreek seeds(2tsp)
fennel seeds(2tsp)
small fennel seeds (2tsp)
Nigella seeds/ kalonji (1tsp)
Hing (1/3 sp)
Red chili pwd (2tsp)
Turmeric pwd ( 2tsp)
Mustard oil (1/2 cup)
Salt to taste

Preparation

Wash & dry the mango and cut into small pieces. ( see the pic)
Make a dry powder of white mustard seeds, black mustard seeds, fenugreek
seeds, fennel seeds.
Add all the ingredients in a large pot and mix with the mango pieces.
Pour the spiced mango n a glass jar.
Keep the jar for 2-3 days for sun dry.
Now keep the jar in cool and dry place.

Prawn in Coconut Paste

2013-06-19T10:42:00.000-07:00

Ingredients

prawn (15-20 pieces)
Onion chopped(1/2 cup)
Tomato Chopped (1/2 cup)
Coriander leaves (1/2 cup)
Garlic (4-5 colves)
Green chili (1-2)
Coconut paste (1/2 cup)
turmeric pwd (1 tsp)
Red chili pwd (1 tsp)
Cumin seeds( 1/2 tsp)
Oil as needed
Salt to taste

Preparation

1. Make a paste of coriander leaves, garlic, greenchili.
2. Marinate prawn with this green paste, turmeric pwd, red chili pwd and salt. Keep for half an hour.
3. Heat oil in a pan, add cumin seeds, chopped onion one by one.
4. Add chopped tomato when the onion becomes golden brown.
5. Fry for 2-3 min and add the marinated prawn.
6. Cook for 4-5 min and add coconut paste. keep stiring in between.

7. Now your prawn in coconut paste is ready. Serve hot with Roti or paratha

Nawabi Jalpari

2013-06-12T20:05:00.000-07:00

Ingredients

Prawn (1/2 kg, peeled and devained)
white mustard paste(2tbsp)
Besan (2tsp)
Ginger paste (2tsp)
Garlic paste (2tsp)
Tandoori masala (2tsp)
Lemon juice(1 tbsp)
Red chili powder (1/2 tsp)
Yellow food colour (a pinch) optional
oil (2tsp)
Salt to taste

Preparation

1. Make a paste of mustard paste,besan, ginger, garlic paste, tandoori masala
lemon juice, chili pwd, yellow food color, oil, salt.
2. Add prawn to the paste and mix well. Marinate for 3-4 hours.
3. Now grease the baking tray and place the prawn one by one . Keep some space
in between the prawns.
4. Bake at 400 degree for 10 min of each side.
5. Now your Nawabi Jalpari is ready. Serve hot with some salad.

Baked Green Pomfret

2013-04-30T09:24:00.001-07:00

Ingredients

Pomfret fish (1-2 medium size)
Garlic cloves (3-4)
Ginger (1/2 inch)
Coriander leaves (1/2 cup)
Coconut shredded ( 1/2 cup)
Black pepper(4-5)
Green chili(1-2)
Whole coriander seed ( 2tsp)
Fennel seed (2tsp)
lemon juice (2tsp)
Green food color (pinch, optional)
Oil (2tsp)
Salt to taste

Preparation

1. Clean the whole fish properly and make some slant cuts over the skin. ( see the pic)

2. Marinate the fish with salt and lemon juice for 10 mins.

3. Make a fine paste with ginger, garlic,coriander seeds, coriander leaves,coconut shredded, fennel seeds, green chili and black pepper. (see the pic)

4. After 10 mins add the green paste, salt, oil, green food color to the fish and mix all over the fish. Keep it 30 mins in the fridge.

5. Now in a baking tray place the aluminium foil(optional, you can directly place the fish on the baking tray) greeze the foil and place the marinated fish.

6. Bake it at 400 degree for 10 mins and then turn it and bake another 10 mins.

7. Now your Baked Green Pomfret is ready. Serve with some green salad. Enjoy it as a very good evening appetizer.

Chicken Handi

2012-12-14T07:43:00.000-08:00

Ingredients

Chicken (500 gm, with bone/ boneless)
Onion sliced (2 medium)
Ginger-garlic Paste (2 tbsp each)
Tomato Chopped (2 medium size)
Yogurt (3tbsp)
Kasoori methi leaves ( 1 tsp)
Turmeric powder(1tsp)
Red chili powder (2 tsp)
Garam masala (1 tsp)
Sugar (1tsp)
Salt and oil as needed
Fresh coriander leaves and ginger matchsticks(for garnishing)

Preparation

Heat oil in a pan, shallow fry the chicken pieces for 3-4 minutes.
Take out the fried chicken in plate.
In the same oil, add sliced onion and fry till golden brown.
Add ginger-garlic paste, tomato,turmeric,red chili,salt,garam masala.
Cover it and cook till the raw flavor goes off.
Add yogurt, fried chicken and kasoori methi leaves and sugar.
Mix them well and cover for 10 minutes on medium heat.
Now your Chicken Handi is ready.Granish with some fresh coriender leaves and some ginger matchsticks. Serve hot with Jeera rice or Naan

Quick & Easy Cranberry Sauce

2012-11-08T12:10:00.001-08:00

Ingredients

Fresh Cranberry (1 cup, washed and dried)
Sugar( 4 tbsp)
water (1/2 cup)
Cinnamon stick (1-2)
Cloves (4-5)
Lemon zest(2-3 strips)
vinegar (1/2 tsp)

Preparation

In a pan combine the cranberries,sugar,water,cinnamon,cloves,lemon zest.
Boil it on medium heat for ten minutes.
Then simmer the heat for 2-3 min and add vinegar.
Stir it and allow to cool.
Your Cranberry Sauce is ready.Serve with bread.

Keep it in the refrigerator. It can be stored up to one month.

Kaleji/ Mutton Liver Korma

2012-10-22T14:59:00.000-07:00

Ingredients

Kaleji/ Mutton liver (1 kg)
Onion (3 large. finely sliced)
Tomato paste(2 large)
Ginger paste(2 tbsp)
Garlic paste (2tsp)
Sahi jeera(1/2 tsp)
Cardamom(2, medium size)
Cinnamon stick (3-4 )
Star anise(2 pods)
Clove (4-5)
bay leaves(1-2)
Turmeric powder(1 tsp)
Chili powder (2-3 tsp)
Garam masala(1tsp)
Mustard or vegetable oil (4-5 tbsp)
Salt and water as needed

Peparation

Marinate the kaleji with some turmeric powder and salt for an hour.
Heat oil in a pan, add sahi jeera,cardamom,cinnamon,star anise, clove,bay leaves.
Now add onions, fry till it becomes translucent and add ginger & garlic paste.
Fry them till the raw smell goes off.
Add tomato paste and little salt. Mix it all together and cook it in medium heat.
Now add turmeric, chili powder,salt to taste. Add the marinated mutton.
Mix it well and let the kaleji cook in medium heat for 5-6 minutes, stir in between.
Add fresh garam masala.
Finally add 1 cup of water(adjust according the consistency you want) and cook 12-15 min in medium heat.
Now your Kaleji/ Mutton Liver Korma is ready. Serve hot with plain rice.

Chatpata Masala Baigan

2012-10-15T16:49:00.000-07:00

Ingredients

Baigan/eggplant (small,5-6)
Onion chopped(1 large size)
Tomato chopped(1 medium size)
Ginger(matchstick size 10-12)
Cumin seeds(1tsp)
Kalonji /onion seed(1/2 tsp)
Black pepper(whole,4-5)
Bay leaves(1-2)
Tomato ketchup(2tsp)
Dry mango powder/amchur pdr(1tsp)
Sugar (1/2 tsp)
Turmeric pdr (1tsp)
Red chili pdr(1tsp)
Garam masala pdr(1tsp)
Green chili(1-2)
Fresh coriander leaves(2tsp)
Salt to taste
Water and oil as needed

Preparation

Take washed baigan,cut four equal size ,keep the stem along with.(See the pic)

Deep fry the cut baigan and take it out in a plate.

Take the same pan, add cumin seeds, kalonji, bay leaves,black pepper, after 1-2 min add chopped onion.

Fry the onion till lightly brown , then add chopped tomato. saute for 3-4 min till the oil ooz out.
Add salt,turmeric, red chili pdr,mango pdr,garam masala,tomato ketchup and some water, mix all well.
Add the fried baigan and cover it, till the baigan boil.Add the ginger matchstick and mix once again.Keep it in low heat for 2-3 min.(keep 2-3 ginger stick for garnishing)

Now your Chatpata Masala Baigan is ready. Garnish with some ginger sticks amd coriander leaves. Serve it hot with pulao or roti.

Mutton Korma

2012-09-05T16:00:00.000-07:00

Ingredients

Mutton (1 kg)
Onion (3 large. finely sliced)
Tomato paste(2 large)
Ginger paste(2 tbsp)
Garlic paste (2tsp)
Yogurt (2tsp)
Sahi jeera(1/2 tsp)
Cardamom(2, medium size)
Cinnamon stick (3-4 )
Star anise(2 pods)
Clove (4-5)
bay leaves(1-2)
Turmeric powder(1 tsp)
Chili powder (2-3 tsp)
Fresh methi leaves or Kasoori methi (dried) (2 tsp)
Garam masala(1tsp)
Mustard or vegetable oil (4-5 tbsp)
Salt and water as needed

preparation

Marinate the mutton by adding yogurt and some turmeric powder and salt for an hour.
Heat oil in a pressure cooker, add sahi jeera,cardamom,cinnamon,star anise, clove,bay leaves.
Now add onions, fry till it becomes translucent and add ginger & garlic paste.
Fry them till the raw smell goes off.
Add tomato paste and little salt. Mix it all together and cook it in medium heat.
Now add turmeric, chili powder,salt to taste. Add the marinated mutton.
Mix it well and let the mutton cook in medium heat for 5-6 minutes, stir in between.
Add fresh methi leaves or kasoori methi (whichever you have) and garam masala.
Finally add 1 to 11/2 cup of water(adjust according the consistency you want) and cook for 2-3whistles in medium heat.
Let the pressure cooker be cooled for 5 min.
Now your Mutton Korma is ready. Serve hot with jeera rice or plain rice or naan and papad.

Vegetable Korma

2012-06-20T14:15:00.001-07:00

Ingredients

Paneer (approx 1 cup, cubed)
Tomato (1 large, cubed)
Carrots ( 1 cup, cubed)
Cauliflower (2 cups, cut into florets)
Potatoes (2 medium, cubed)
Frozen Green Peas (1 cup)
Green Beans (1 cup, cut to 1 inch pieces)
Coriander Leaves (1/2 cup, finely chopped)
Onions ( 2 medium, finely chopped)
Garlic (2 Tbsp, finely chopped)
Ginger (2 Tbsp, finely chopped)
Green Chilies (2-3, finely chopped)
Cumin Powder (1/2 Tbsp)
Coriander Powder ( 1 Tbsp)
Red Chili Powder ( to taste)
Turmeric Powder (1/2 tsp)
Broken Cashew Pieces ( 2 Tbsp)
Golden Raisins ( 1 Tbsp)
Bay Leaf ( 1-2)
Cinnamon Stick (1 inch piece)
Green Cardamom( 2-3)
Whole Cloves (5-7)
White (or Black) Pepper( 1/4 tsp)
Broken Cashews ( 1/4 cup)
Evaporated Milk ( 5 oz can)
Yogurt( 1/2 cup, well beaten)
Oil ( 2 Tbsp)
Salt to taste
Water as needed

Preparation

1. Heat Oil in a non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove into a plate.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Pepper.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6.Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove vegetables and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Switch off stove and allow mixture to cool.
8. In the same microwave safe bowl , add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water.
11. Now add onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water according to your desired consistency. Cook for 5 minutes.
18. Add in Coriander leaves and mix well.
19. Garnish with roasted cashews and raisins.
20.Now your Vegetable Korma is ready. Serve hot with chapati or rice.

Shrimp Tikka with Fresh Orange Juice

2012-06-05T15:30:00.002-07:00

Ingredients

Large shrimp (8-10, peeled,leaving tail attached)
Vegetable oil (3-4 tsp)
Fresh lime juice (2tsp)
Jalapeno/Green chili Paste(about 2 teaspoons/to taste)
Ginger paste(1tbsp)
Garlic paste (1tbsp)
Garam masala/Tandoori masala(1tsp)
Turmeric powder(1tsp)
Nutmeg powder(1/4tsp)
Salt to taste

Preparation

Marinate shrimp with all the above ingredients for half an hour ,not more than that at cool room temperature.
(If u have large shrimp, sometimes it does not cook properly in the oven,in that case u may first boil the shrimp in salt water and then marinate.)
Pre-heat oven at 400 degree and thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a baking tray.
Broil 5-8 min at a time and then turn the shrimp and again broil for 5-8 min.
The shrimp should cooked like golden brown.
Now your Shrimp Tikka is ready.Serve hot with chutney and fresh chilled orange juice.

Orange Juice

Fresh Orange(2-3)
Sugar(2tsp)

Direction

Cut each orange into half. Squeeze into a glass.
You may also use a citrus juicer to do this.
If you want less pulp, use a hand juicer with a strainer.
Keep the juice in fridge in half an hour.
Serve chilled.

Soya Matar Pasanda

2012-06-03T18:11:00.001-07:00

Ingredients

Soya chunks (2 cups)
Green peas(1/2 cup)
Cumin seeds(1tsp)
Onion paste(2 tbsp)
Ginger paste(2tsp)
Garlic paste(2tsp)
Tomato chopped(1/2 cup)
Turmeric powder(1tsp)
Red chili powder(1tsp)
Coriander powder(1tsp)
Cashew nut(6-8 pieces)
Poppy seeds(2tsp)
Coriander leaves chopped(2tsp)
Sugar(1tsp)
Oil as needed
salt to taste

Preparation

Soak the soya chunks in hot water with some salt till they soften.
Soak Cashew nut and poppy seeds with water for half an hour and then make it a fine paste.
Heat oil in a pan , add cumin seeds,add onion, ginger ,garlic paste and stir for 3-4 min.
Add chopped tomatoes, salt, turmeric powder, red chili powder and cook for few minutes.Add some water.
Now add the soya chunks(squize water), peas and cashewnut paste,some water and cook for 5-6 min in medium heat.
Add sugar and coriander leaves and adjust the consistency of gravy by adding water.It should not be more thick or thin.
Now your Soya Matar Pasanda is ready. Serve hot with Roti , naan Or kulcha. Its a great dish for vegetarian.

Egg Frankie from Leftover Paratha

2012-05-25T07:45:00.002-07:00

Ingredients

Left over paratha (2-3,any paratha like Gobi, onoin, plain)
Egg(2-3)
Potato chopped(1/2 cup)
Capsicum chopped(1/4 cup)
Carrot chopped(1/4 cup)
Onion chopped(1/4 cup)
Green chili chopped(1-2)
Roasted cumin powder(1tsp)
Chili powder(1/2 tsp)
Chili sauce(2tsp)
Tomato ketchup(2-3 tsp)
Salt to taste
Oil as needed

Preparation

Heat 2 tsp oil in a pan add chopped potato, onion,capsicum, carrot, green chili , salt.
Add roasted cumin powder, chili powder and fry for 2-3 min.
Take the fried vegetables in a plate.
In a bowl, break the eggs, add salt and mix well. Keep aside.
Now put 1 tsp oil in a pan/ tawa, put paratha and turn the the paratha for 1-2 times and add egg batter .(keep the egg batter for rest paratha)
Spread the egg all over one side of the paratha.
Cook till the egg perfectly done. Take it out in a plate.
Add the fried vegetables on the egg portion of the paratha on one side. Add chili sauce and tomato ketchup on the vegetables.
Then roll it and cover it with tissue paper or any other paper. (see the pic)
Now your Egg Frankie is ready from left over paratha.Its a tasty and easy evening appetizer. serve hot with any hot and sweet ketchup.