Indian Food Recipies

Besan Ke Gatte Ki Sabzi

2019-11-21T22:44:00.000+05:30

Besan Ke Gatte Ki Sabzi

I am sharing with you Besan Gatta Recipe

Besan Ke Gatte Ki sabzi is a traditional recipe of Rajasthan prepare with chickpea flour and curd.

So, whenever you have no fresh green veggies in your refrigerator then try making this easy besan ke gatte ki sabzi.

This tastes super delicious and you will like it for sure.

Ingredients For Making Besan Ke Gatte Ki Sabzi

1 cup (125 grams) chickpea flour

1/4 tsp salt

1/4 tsp carom seeds

1 pinch of baking soda

1/4 tsp red chilly powder

1/4 tsp turmeric powder

1 tsp oil

4 tsp curd.

1/2 tsp cumin seeds

1 pinch asafoetida

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp dry fenugreek leaves (optional)

4 tomatoes

2 green chilies

1/2 inch ginger chunk.

Procedure Of Making Besan Ke Gatte Ki Sabzi

Start with kneading dough with chickpea flour.

We have 1 cup (125 grams) chickpea flour.

To it add ¼ tsp salt and ¼ tsp carom seeds.

Crush the carom seeds to enhance the flavor.

Add 1 pinch of baking soda, less than ¼ tsp red chilly powder, less than ¼ tsp turmeric powder, 1 tsp oil and 4 tsp curd.

Mix everything really well.

Now add water in small portions and knead soft dough.

I used less than 2 tbsp of water for kneading this much of dough.

Make sure you add water in measured quantity as very less water is required here.

The dough should not be too moist or too soft.

The dough should be soft, same as required for making roti and paranthas.

Cover and keep the dough aside for 10 to 15 minutes to set and then use for making gatte.

10 minutes are done and the dough is ready.

Let us make gatte from it.

Grease you hands with some oil and lubricate the dough again.

Apply some more oil to your hands so that it doesn’t stick to your hands.

Divide the dough in small portions, same as required for making pooris.

Roll out these dough lumps in long logs.

So, roll out them like this with ½ inch diameter and 3 to 4 inch long logs.

Place it on the plate and likewise prepare the remaining ones as well.

Meanwhile heat some water in a vessel to boil the gatte.

Cover the vessel so that there is quick boil in the water.

I am done with making all the logs, let us boil them.

When you see gentle boil in the water drop these logs in water to boil.

Drop the logs one by one in water to maintain the constant boil in water.

If you drop all the logs in water altogether then the temperature of water will reduce and there will be no boil in the water.

These chickpea flour logs can splatter.

Drop them one by one in water.

Let them simmer on high flame for 12 to 14 minutes.

Turn off the flame after 12 minutes as the gatte are cooked through.

Drain out the gatte from water on a plate.

The left over water can be used for making the gravy.

Let us now prepare the gravy for gatte.

Preheat a pan and add 2 to 3 tbsp oil to it.

When the oil is hot, add ½ tsp cumin seeds and 1 pinch asafoetida.

Bring the flame to minimum so that the spices don’t burn.

Add ½ tsp turmeric powder, 1 tsp coriander powder and 1 tsp dry fenugreek leaves.

You can omit the use of dry fenugreek leaves if not available for making the sabzi.

Sauté the masala for a while and then add tomato paste to it.

I have taken 4 tomatoes, 2 green chilies and ½ inch ginger chunk.

Grind these ingredients to make a fine paste.

Now add this paste to the masala, followed by ¼ tsp red chilly powder.

You can adjust the quantity of red chilly powder as per your taste.

Saute the masala until you see oil leaving it edges.

Meanwhile cut each log into ½ inch chunks.

Keep constant check on the masala and keep stirring at regular intervals.

The gatte have turned out soft and spongy.

For making gatte just keep note little things.

While kneading dough, if the quantity of water is too much the dough will get thin and gatte prepared with this dough will splatter while frying.

If there is no boil in the water and you drop them in water, even then the gatte will splatter.

If the dough is too stiff and hard then the gatte will also get hard.

So, keep little note of these things and you’ll get perfectly soft gatte.

Masala is ready, now add curd to it.

We have taken ½ cup whisked curd.

Add curd to the masala and keep stirring constantly.

Add curd in small portions so that there is constant boil in the masala.

Avoid adding curd altogether as the masala can curdle.

You can make the gravy using only curd but adding tomatoes give them a good taste.

If you wish to make gravy with only curd, then after adding all the spices add curd in small portions and keep stirring it constantly until the gravy starts simmering.

When the masala starts simmering, add the leftover water into it but continue stirring it.

If you don’t stir constantly then the curd will coagulate.

There is good boil in the gravy, now let us add water to it.

You can adjust the consistency of gravy as per you desire.

Try making the gravy little thin as later gatte will absorb the gravy and the curry gets thick.

Keep stirring it constantly as we have added curd to it.

Now mix the gatte to the gravy, followed by 1 tsp salt, ¼ tsp garam masala and some coriander sprigs.

Mix everything really well and cover the sabzi.

Let it simmer for 3 to 4 minutes on low flame so that the gatte absorb all the spices.

We are done with cooking the sabzi for 4 to 5 minutes and it’s now ready.

Transfer it to another bowl.

When the sabzi has turned out too rich with nice color as we added tomatoes and degi red chilly powder to it.

Degi red chilly powder is less spicy but gives nice color and flavor to the sabzi

Gatte ki sabzi is ready to serve, garnish with some coriander sprigs.

Serve this lip smacking curry with steaming hot chapatti, paranthas, naan or rice.

The sabzi is really tempting.

This much quantity of sabzi is sufficient for 3 to 4 family members.

Try making this recipe at your home and enjoy this tasty dish with family.

How To Make Rajma Chawal - Rajma Chawal Recipe

2019-11-12T21:57:00.001+05:30

How To Make Rajma Chawal - Rajma Chawal Recipe

Rajma chawal is a traditional Punjabi dish and a popular street food of kidney beans and rice. Rajma Chawal are very tasty and easy dish for lunch or dinner.

It is a favourite dish of all childrens or adults. The process of making Rajma Chawal is very easy.

Ingredients for making the Rice/Chawal

2 tbsp oil

1.5 cups rice

3 cups water. it is always double the quantity of rice

1 sliced onion

1 tsp jeera/cumin seeds

2 bay leaves, 1 black cardamom, slightly crushed, 3-4 coves and a small stick of cinnamon

1.5 tsp salt. we have used rock salt as it is a healthier option

Ingredients to make rajma/kidney beans curry

1 cup rajma/kidney beans soaked in water overnight

2 tomatoes, chopped into small pieces

1-2 tbsp oil

1-inch ginger crushed and 1 green chilli chopped

10-12 cloves of garlic

2 onions, sliced thin

1 tsp kasuri methi/dry fenugreek leaves

1/2 tsp deghi mirch/red chilli powder

1/2 tsp turmeric powder

1.2 tsp coriander powder

1/2 tsp garam masala

1 tsp salt.

Process of making Rajma Chawal

Prepare the rajma or kidney beans curry first. It is a one pot dish this is a very simple recipe in which the spices do not need to be ground at all

Add all the ingredients and cook together

Add the kidney beans without the water, add sliced onions, chopped tomatoes, ginger & green chilli

Add garlic cloves, garam masala, turmeric powder and deghi mirch.

Use this instead of red chilli powder as it imparts a dark red color to the gravy

Add rock salt. this is healthier than salt as it is unprocessed,Coriander powder

Add about 2 tbsp oil and 1 cup water

Stir until everything combines

keep heat on high and put the lid

At the first whistle reduce heat to low and cook for another 5 minutes

After 5 minutes put off the heat and open the cooker when the pressure subsides

Pressure out check the kidney beans

All the spices are soft and the kidney beans too have softened

If the water in it needs to be dried

Keep heat on high and stir till the extra water dries up

When the extra water has dried up and the spices combined to form a thick paste

Add the dry fenugreek leaves and roast the kidney beans for 10 minutes

After 10 minutes of roasting the kidney beans with the spices

Add 1 liter water and keep heat on medium

Stir and mix well

Close the pressure cooker and let it blow the first whistle

While the kidney beans are cooking prepare the rice. keep a wok on the adjacent burner

Presoak the rice for 30 minutes prior to cooking

Keep heat on medium and add 2 tbsp oil

When oil is hot add the onions and saute till they turn light pink

Add the spices, cumin seeds,bay leaves, black cardamom, cloves and cinnamon

Saute until the onions turn brown. keep heat on medium

Keep stirring for even browning and prevent the spices from burning

You can cook both the dishes - the kidney beans and the rice simultaneously to save time

When the pressure cooker whistle blows reduce the heat to low and now let the kidney beans cook for 15 minutes more

Carry on sauteing the onions till the onions turn golden brown

Browning the onions as you wish to impart a brownish color to the rice. if you wish to keep the rice white do not brown the onions

Add about 1/4 cup water so that the brown color of the onions leaches into it

Stir well and add 1.5 tsp salt

Salt quantity is always as many tsp as cups of rice taken

Stir to mix and then add the soaked and drained rice

mix well

Add 3 cups of water and give a good stir. keep heat on high and let the water come to a boil

Once the water starts to boil cover with a lid and reduce heat to low

Cook till all the water dries up. the rice should take 15 minutes to cook. check a few times in between to check the rice

After 15 minutes put off the heat and let the pressure ease down

After 15 minutes all the water has dried up and the rice are cooked as well

Put off the heat and cover the rice. let it sit for 5 minutes

Open the pressure cooker once the pressure is out

Check the kidney beans are well cooked. If the gravy is a bit thin you will dry out some water by heating the rajma curry

You will heat it on high heat for 5 minutes. you may adjust the time as per your requirement

Keep stirring occasionally

Your rajma curry is ready. put off the heat and take it off the burner

Both the dishes - the rice as well as the rajma - are ready. time to serve them

kidney beans poured over the rice. This is the way we usually serve them - at home as well as when it is served as a street food.

Here is our dish of the day - rajma chawal made punjabi style. Do try it and give your feedback

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Recipe of Kanji Vada-A Rajasthani Dish

2019-11-10T12:28:00.005+05:30

Recipe of Kanji Vada-A Rajasthani Dish

Kanji Vada is a famous drink dish from Rajasthan.Kanji and Vada are made by mixing it in two parts. Kanji Vada of Moong Dal is a sour and tasty dish made in Holi on winter.

It keeps the digestive system intact. It is very easy to make.Children, young's & elders are likes to taste with great passion.

Make the Kanji Vada of moong dal and after making it will enjoy its sour taste in plenty.

A variety of dishes are prepared on Holi. Kanji Vada is specially made on Holi.Kanji Vada is very tasty and digestive. Its flavour is spicy and sour. It is also easy to make.

Ingredients to make Kanji Vada

MOONG DAL 1 CUP

YELLOW SARSON POWDER 3 TAB. SPOON

MUSTARD OIL 2 TAB. SPOON

TURMERIC POWDER 1 TAB. SPOON

RED CHILI POWDER 1/2 TEA SPOON

WHITE SALT 2 TAB. SPOON

HEENG / ASAFOETIDA 2 PINCH

MEETHA SODA 2 PINCH

REFINED OIL AS REQUIRED

Procedure to make Kanji Vada

First make Kanji. For this, we will take 2 litres of water in a container.

Now put 3 table spoon yellow mustard powder in it,add turmeric powder, add red chili powder, and add salt, asafoetida.

Salt can be taken more or less as per taste.

Now add two tablespoons mustard oil. Now mix it. Kanji water has been prepared.

Kanji's water gets sour in summer 3-4 days and in winter takes 5-6 days.

Kanji's water is ready. Now keep it for 3-4 days to be sour. After that, make Vada of moong dal.

After 3 to 4 days the water of Kanji has become sour, now make Vada of moong dal.

Moong dal will soak in water for 2 hours. Moong Dal is wet and absorbed water.

Take out the water and grind it fine. The lentils will be put in the jar of a mixer.

The pulse is to be fine grinded without pouring water. If needed, add 1-2 spoon of water.

The lentils are well beaten. Take it out in the bowl.

Add half a teaspoon of salt in this grinded pulse, add 2 pinches of sweet soda. It will stir well until it becomes soft.

The lentils have stirred for two to three minutes. In this way, now it will be checked by putting it in water.

The lentil is floating in the water i.e. the stir process is no more required. Now fry the dumplings of moong dal.

Put refined oil in a vessel and put it on the gas to heat. When the refined oil gets heated then the dumplings will fry.

Now put small dumplings in the hot oil. Pour as much as the dumplings in the vessel come for fry.

Now put small dumplings in the hot oil. Pour as much as the dumplings in the vessel come for fry.

These dumplings will fry until light brown.

Dumplings have been light brown. Now remove them and keep them in the plate.

Dumplings are to be fry on medium sim, so that the dumplings may not burn and also become deep fry.

In this way all the dumplings will fry.

Dumplings have to put in lukewarm water. As much as you need, soak dumplings.

The remaining dumplings will be kept in the freeze. It is not bad for three or four days.

These dumplings will soak in water till half an hour.

And after squeezing it put them in the water of Kanji.

These dumplings will keep rest in Kanji water for 3-4 hours. When Kanji water is absorbed in then it will serve.

The tasty moong dal Kanji Vada is prepared to serve. Serve it and eat it.

Hope you will like the Recipe of Kanji Vada-A Rajasthani Dish

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Mutton Curry Recipie-Easy Mutton Curry at Home

2019-11-04T15:38:00.000+05:30

Hello Friends! Welcome to my blog "Indian Food Reipies"

Today's recipe is "Mutton Curry"

follow this recipe step by step for perfect Mutton Curry

Mutton Curry Recipie: Procedure

In mutton add 1 cup curd, salt,turmeric powder, red chili powder and mutton/meat masala
mix it well for marination use half quantity masala and cover it.

Take a heavy bottom pan or cooker, add 6 tbsp mustard oil and heat it.

Add pinch sugar for good colour.

Once oil is hot add cumin seeds,cumin tempers add all spices such asdry red chili, Black Cardamom, black pepper, Clove and Cinnamon and Saute it.

Now add ginger and garlic paste and mix it well.

Once saute add sliced onion and mix it well.

Saute onion until golden brown.

Add salt to cook it fast.

Stir in regular interval. In 20 min onion are done.

Add marinated mutton and mix it well.

Allow it to cook on low flame.

Add salt as per taste, turmeric powder, red chili powder, coriander powder and mutton masala
and mix it.

Also add grated tomato.

Allow it to cook.

Once masala are cooked properly add water.

Adjust gravy as per your requirement.

If you like spicy mutton add green chili.

Cover it 3/4th and cook.

After 25 min mutton is soft and tender

mutton is ready

Turn off the gas flame.

Garnish the Mutton Curry with Coriander Leaves and Serve it with Naan, Roti etc along with Salad.

See Also:

Chicken Biryani Recipie
Butter Chicken Recipie

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Paneer Kofta Recipe - Paneer Koftas Vegetarian Recipe

2019-11-03T18:01:00.000+05:30

When you are bored of eating sabzi then make paneer kofta.

Let's see what all ingredients are required for making paneer kofta.

Ingredients for making kofta we need:

Paneer - 250 grams (crushed)

Potatoes - 2 (boiled and peeled)

Dry fruits - cashew nuts 4-5 (chopped),raisins 15-20

Ararot powder - 2 tbsp

Salt - 1/2 tsp (or as per taste)

For making gravy of paneer kofta we need:

Curd - 1 cup

Paste - 3 tomatoes,2 green chilly and 1 inch ginger piece

Fresh homemade malai - 1/2 cup

Red chilly powder - 1/4 tsp

Coriander powder - 1 tsp

Cumin seeds - 1/2 tsp

Asafoetida - 1 pinch

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Salt - as per taste (1 tsp)

Oil - for frying kofta balls and making sabzi

Procedure For making paneer kofta:

Firstly make kofta balls.

For this mash the potatoes.You can even grate the potatoes or mash them finely.

Now mash the grated paneer as well, very finely. Mix ararot and salt.Mash it really nicely and make it soft like dough.

Mix all ingredeints nicely.

Paneer dough has become soft and even.

Paneer dough for making kofta balls is ready.

Now make kofta balls from Paneer dough.

Take little amount of paneer dough, flatten it and place 2-3 pieces of cashew nuts and raisins.

Close it and roll it.

Now fry these kofta balls.

Gently place them in hot oil.

If kofta balls splatters,that means you have not mashed the paneer properly or added less ararot
or placed them in very hot or in frigid oil.

Avoid using processed paneer for making kofta balls.Always use fresh paneer.
Kofta balls are ready.

Now make gravy for paneer kofta.

Preheat a pan and add 1 tbsp oil into it.

When oil gets hot add cumin seeds and asafoetida.

When cumin seeds turn little brown add turmeric powder,coriander powder and tomato-ginger paste.

Saute the masala until oil starts floating on the surface.

It will take 2-3 minutes for sauting the masala.

Gravy can be prepared in many ways.

We are making gravy from tomato,malai and curd.

Gravy can also be prepared with cashew nuts paste,khus khus paste,peanut paste,ararot or gram flour

For making onion gravy,first add chopped onions and saute for few minutes then repeat rest of the process.

Tomatoes have become greasy,now add curd into it and stir constantly.Also add red chilly powder.

Stir until gravy starts boiling or curd may coagulate.

If gravy has started boiling then add fresh malai into it.

Homemade malai will balance the tartness of tomatoes and curd.

Let the gravy boil for 2 more minutes.

Now stop stirring the gravy constantly.

All spices are cooked now add water as per your preference or 1-1.5 cup.

Gravy is now ready.

Now add salt and garam masala into the gravy.

Cover the pan and cook the gravy for 2 more minutes.

Gravy is ready now add kofta balls into the gravy.

Turn off the gas.

Add coriander leave and Mouth drooling paneer kofta sabzi is ready.

We have made this sabzi with 250 grams paneer.

This much quantity can be served to 4-5 family members.

Serve paneer kofta sabzi with parantha,naan or chapatti.

Try making this recipe at your home and comment your experiences.

Chinese Recipies - Chinese Burger Recipie, Veg Chowmien Recipie

Chinese Burger/ Easy Homemade Burger Recipe/ Burger Meal

2019-11-02T17:10:00.001+05:30

Today I'm going to be showing your burger recipe know a unique and a very different style
burger and the name of this recipe is Chinese style burger.

You all must have heard about Chinese BHEL Chinese dosa and so on but very few of you all might have heard about Chinese burger this is a great combination of some cutlets along with lettuce salad some shares on sauce etc

So let's see how this is done.

so now first we're going to make up cutlets the main thing for a burger

Chinese Burger/ Easy Homemade Burger Recipe/ Burger Meal: Procedure

Heat some oil in a broad non-stick pan to this add some finely chopped garlic and saute on a medium flame for a few seconds .

Add some finely chopped spring onion whites and some finely chopped spring onion greens and
saute this on a medium flame for 1 minute.

We all know Chinese recipes require a lot of chopping so does this burger but trust me when the end product you will eat it you will surely surely love it.

Add some finely chopped French beans some finely chopped carrotn and some finely chopped capsicum and cook this on a medium flame for 3 to 4 minutes make sure you stir it.

Occasionally as the vegetables that have taken are not blanch to make sure that they cook well and that's why I have finely chopped them.

Once you add boiled mixed vegetables the taste will not be the same so follow this recipe.

So vegetables are cooked too this will add some soya sauce a main Chinese ingredient and some chilli powder will mix this well and cook it on a medium flame for 1 minute.

This will add a boiled and mashed potatoes and salt as we've added soya sauce add a little less
salt.

Mix this well and cook on a medium flame for at least 2 minutes it's been 2 minutes and a mixture is now ready.

Let's start rolling them into cutlets so till a cutlet mixture is getting cooled down will make the maida
water mixture so for that I've taken maida. add water little by little to make a thick paste

We want a thick mixture it should be thickened up but up dropping consistency

So a maida water mixture is ready and a mixture must have been cooled down so all we have to do is roll the cutlets dip them in the maida.

What a mixture roll in the breadcrumbs and deep-fry them but till then we will switch on the gas to heat the oil.

So now we will take one portion of a cutlet mixture you will make a nice round ball and flatten it
lightly make sure the edges are nice and smooth the size of the cutlets will always depend upon the size of a burger buns.

Dip it in the maida water mixture and then roll in the breadcrumbs make sure you have put the breadcrumbs and it's evenly coated from all the sides.

Make sure whenever you deep-fry then you always deep-fry only wo to three at a time and not all make sure the oil is nice and hot enough before you place the cutlets in them.

See they've turned nice and golden brown in color let's drain them.

Now to make this salad for that heat some oil in a broad non-stick pan our oil is hot enough to this add some finely chopped spring onion whites and greens and saute this on a medium flame for 1 minute to this .

Add up boiled potato fingers salt some coriander and lots of shares one sauce we'll mix this well and saute this on a medium flame for 2 minutes make sure you do not mix it too much otherwise your potatoes will break. see they have been nicely coated

So now the final step apart from assembling is making the shadow on Mayo spread so this is my Muniz to this add some stress on sauce and mix it well such a nice rich red color.

So it has been mixed well so butter the breads slightly butter them

Tawa is hot enough we place the buttered bread hulls and we lightly put butter on the other side as well this is optional and cook them lightly

Cook from one side and cook it lightly from the other side as well

Take approximately one tablespoon of the shares on Mayo spread that we made and we will evenly spread it out no burgers complete without mayonees as we know and place iceberg lettuce then a yellow capsicum ring or cutlet.

Finally add salad and cover the top with the upper half of the bread in the same way.
now serve it.

Chinese burger is ready make sure you serve it immediately and enjoy every bite of it

see more of my recipes click here please

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Paneer tikka on tawa - Paneer Tikka Dry Recipe - Paneer Tikka Using Tava at Home

2019-10-30T16:14:00.000+05:30

Welcome to https://myindianfoodrecipies.blogspot.com

Whenever you feel like eating something special and healthy in the evening then try making Paneer Tikka.

It is a very tasty and healthy dish.

Today we will make Paneer Tikka Using Tava at Home instead of the Tandoor.

Ingredients required for Paneer Tikka Dry Recipe:

Paneer - 250 grams (cut into square pieces)

Tomatoes - 2

Capsicum - 1

Curd - 1/2 cup (which is already beaten)

Green coriander (dhaniya) - 2 tbsp (finely chopped)

Ghee/Butter - 2 tbsp

Ginger - 11/2 inch long piece or 1/2 tsp paste

Black pepper- 1/4 tsp

Salt - 3/4 tsp

Chat masala - 3/4 tsp

Jeera (cumin) powder - 1/2 tsp

Red chilly powder - less than 1/4 tsp

Lemon - 2 pieces

Procedure for Paneer Tikka Dry Recipe:

First we will put the spices in curd and marinate Paneer.Pour curd in a big bowl,put black pepper and ginger in it.
Also put 1 tsp salt and mix all the ingredients properly.

Now put the Paneer pieces in this mix and keep it aside for 30 minutes so that the spices are well absorbed by the Paneer pieces.

Paneer pieces are marinated so take them out of the bowl and keep them on a plate.
Keep this plate with Paneer in the fridge for 30 minutes so that they set well before frying.

Turn on the gas and heat the pan. Put 1/2 tbsp Ghee in the pan, after it melts put in the Paneer pieces.
We need to fry these pieces on a low flame till they turn brown on the lower side then we will turn them over and fry till this side turns brown as well.

As Paneer pieces seem to have turned brown on the lower surface turn them over.
Till they turn brown on the other side let us cut the tomatoes and capsicum.

Cut capsicum into thin long strips and cut tomatoes into slightly thick round pieces. cut tomatoes into slightly thick pieces.

Check Paneer wait until Paneer turns brown on the other side too, fry for 1-2 minutes.
Take out the Paneer pieces which are fried and have turned brown all over.

Put remaining Ghee in the pan, once Ghee melts put Jeera powder in it.
Now put capsicum and fry gently.

Cook capsicum for 1 minute with the pan's lid on to make it a bit soft.
Put tomatoes, chat masala, red chilly powder, left over salt followed by fried Paneer pieces in the pan and mix.

We have put this Paneer Tikka in a plate, garnish with some coriander leaves and 2 lemon pieces.

Paneer Tikka is ready.

You need to keep some things in mind while preparing Paneer Tikka Using Tava at Home:

When you are frying the Paneer pieces do not keep a high flame as Paneer tends to get burned quickly.
We need to gently fry Paneer on a low flame till the pieces turn brown all over.

Take out Paneer pieces on a plate then gently cook capsicum strips for 1 minute.

Then we need to put tomatoes, paneer, spices and mix.

There is no need to cook these contents else the tomatoes will be mashed and Paneer Tikka will not look good.

Be a bit cautious and you will be able to prepare delicious Paneer Tikka.

Whenever you feel like make then eat Paneer Tikka and share your experiences with us.

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Recipie of Chicken Biryani

2019-10-27T15:08:00.000+05:30

Biryani is the most popular mixed rice dish with its origin among the Muslims of the Indian subcontinent. It is made with Indian Spices, Rice, Meat (Chicken, Goat, Beef, Lamb).
Chicken Biryani is made by layring marinated chicken and then layered with parboiled rice, herbs, saffron and ghee.

Ingredients for Chicken Biryani;

1 kg Chicken

600 gm Basmati Rice (Chawal)

4 tsp Mint Leaves (Pudina Patta)

1 tsp Garam Masala Powder

Salt (according to taste)

2 Pinches Saffron (Zafran)

2 tsp Coriander Powder (Dhanya Powder)

1 tsp Ginger Paste (Adrak)

1 tsp Garlic Paste (Lehsun)

4 Green Chilli (Hari Mirch)

2 tsp Tomato Puree (Pise Hue Tamatar)

300 gm Tomato (Tamatar)

400 gm Onion (Piyaz)

2 tsp Cumin Seeds (zeera)

7-8 Green Cardamom (Hari Elachi)

8 tsp Refined Oil

1 tsp Milk

For Marination:

1/2 tsp Red Chilli Powder (Laal Mirch)

1 tsp Turmeric Powder (Haldi)

6 tsp Plain Yogurt (Dahi)

Procedure:

For Marination take a large bowl and add Plain Yogurt (Dahi), Turmeric (Haldi) Powder, Red Chilli Powder (Laal Mirch) along with Salt (Namak) as per your taste and mix it well and then add Chicken in the mixture with coated it with this mixture. Keep aside about 20-30 minutes for marination.

Also soak Saffron into Milk to make Saffron Milk and keep aside.

Poured Refined Oil in a deep bottom pan or kadhai, heat it on medium flame. Add Cumin Seeds (zeera), Green Cardimom (Hari Elachi) in it and saute for about 1-2 minutes. After 2 minutes add Sliced Onion (Piyaz) and fry till the Onion turns golden brown and then add Tomatoes (Tamatar) and Tomato Puree and cook for 5 minutes.

Add the Sliced Green Chillies (Hari Mirch) to the mixture along with Ginger-Garlic Paste (Adrak-Lehsun), frying the mixture for 1-2 minutes then add Coriander Powder (Dhanya Powder) and turn the flame to low while stirring and cooking the masala. Add Marinated Chicken and mix it properly so that the ingredients absorb the juices properly.

If you find consistency too thick then add 1 cup of water and cover with a lid and cook it with 5 minutes on medium flame. Keep stirring during the entire process.

Once the Chicken is cooked then turn off the flame and add half of the Boiled Rice in the pan and keep the rest aside. Sprinkle Saffron Milk along with Garam Masala, Mint (Pudeena) and Coriander (Dhanya) Leaves. Put the remaing Rice over this layer and garnish with Mint And Coriander Leaves and remaining Saffron Milk.

Cover the lid and cook the rice about 5 minutes on low flame. Once the Rice is cooked then put it off and let the lid stay cover about 10 minutes.

Serve hot along with Raita or any other Chutney of your choice and with Salad.

Recipie of Veg Spring Roll

2019-10-26T13:33:00.000+05:30

Spring Roll is the most popular Chinese Food. Spring Roll are the vegetarian, super light and crispy served with spicy sauces. You can fill the Spring Roll with anything you'd like. Spring Roll are easy to make and since your filling is already fuly cooked. You only have to fry them long enough to cook the Spring Roll wrappers to a perfect golden brown.

Ingredients for Spring Roll:

8 tsp All Purpose Flour

4 tsp Corn Flour (Bhutte ka Atta)

1.5 Cup of Water

Salt (Namak)

1/2 Cup Sliced Onion (Piyaz)

1/2 Cup Sliced Capsicum (Shimla Mirch)

1/2 Cup Sliced Carrot (Gajar)

1/2 Cup Sliced Cabbage (Patta-Gobhi)

2 tsp Soya Sauce

1 gm Grated Ginger (Adrak)

Black Pepper (Kali Mirch)

2 tsp Refined Oil

1 bunch Chopped Coriander Leaves (Hara Dhanya)

Procedure:

Take a large bowl add Plain Flour, Corn Four, Salt, Water and mix the ingredients well. Ensure that no lumps are found and the consistency of the batter should be balanced.

Take a non-stick pan and heat it on medium flame and grease it with Oil. Pour a ladleful of the batter into it and make a thin pancake by tilting the pan.

Let it cook on medium flame till the sides starts to peel off. Once the sides starts to peel off, tranfer it into a plate. Do not cook the other side.

Take a Kadhai with 1 tsp Oil in it and heat it on high flame and add Carrots, Capsicum, Onion, Cabbage, Ginger and stir fry till they become slightly tender but crunchy. Finally add Salt, Soya, Black Pepper and give it a stir.

Remove the Kadhai from the gas stove and transfer the filling onto the plate and let this cool down. Now place the Spring Roll wrappers on the flat surface with uncooked side out andd apply some flour paste to the corner. Place 1 tsp of the filling mixture on the cooked side at one end.

Fold 1/2 inch from the left side and then the right side. Roll upwards holding the sides. Ensure that the edges should be sealed well with the flour paste.

Take a kadhai and add oil to deep fry. Deep fry the Rolls till golden brown. Turn off the heat and transfer the roll onto the plate.

Serve crispy rolls with ketchup or schezwan sauce.

Recipie of Aloo Paratha

2019-10-25T14:32:00.000+05:30

Aloo Paratha is very delicious and popular breakfast dish. It is very simple dish made with wheat flour,spices and mashed potatoes. It does not need any side dish or condiments. It is served with pickels or thick curd.

Ingredients for Aloo Paratha:

Potatoes (Aloo)

Coriender Leaves (Hara Dhanya)

4 tsp Butter

4 Green Chilli (Hari Mirch)

1.5 tsp Salt (Namak)

1 tsp Chaat Masala (Optional)

1/2 tsp Black Pepper Powder (Kali mirch)

1 Large Onion (Piyaz)

1 tsp Red Chilli Powder (Laal Mirch)

1/2 tsp Garam Masala Powder (Optional)

2 Cup Wheat Flour (Gehu ka Atta)

1/2 Cup Water

Procedure:

Boil the Potatoes and mash them in a large bowl. In the Potatoes add chopped Onions (Piyaz), Green Chillies (Hari Mirch), Coriender Leaves (Hara Dhanya), Salt, Garam Masala, Chaat Masala and Red Chilli Powder (Lal Mirch).

Put Wheat Flour (Gehu Ka Atta) in a large mixing bowl. Add Water gradually and make a soft dough. Make small-medium balls of the dough and roll them out into small circles. Put a spoonful filling of Potatoes in the centre. Gradually press the rolling pin (belan) on all sides while making parathas.

It is very important to insure that your potato mixture is messhed well.

Seal the dough and round it with your fingers. Now roll them with a rolling pin (belan) to make round shape paratha.

Heat the gradle and roast the paratha. Cooking them from all the sides with spoonful of Butter (makkhan).

Serve hot parathas with Pickle (Achar) or Curd (Dahi). You also served it with Green Chatney or Coconut Chutney.

Recipie of Veg Chow Mein Noodles

2019-10-18T18:43:00.002+05:30

Chow Mein is the popular Chinese noodles stir fry dish. This is loaded with Vegetables and sometimes meat. Chow Mein are made with Chinese wheat flour noodles made with Egg.
Chow Mein is made different ways with many different variation in different places.
Vegetable Chow Mein is the easiest and quickest Chow Mein recipie.

Ingredients for Chow Mein:

200 gm Fresh Noodles

1 tsp Salt (namak)

2 tsp Oil

2 tsp Garlic Ginger Paste (adrak-lehsun ka paste)

1 tsp Chilli (Laal Mirch) Powder

1/4 tsp Onion (piyaz), Sliced

1/2 tsp Soya Sauce

1 tsp Vinegar

1 tsp Chilli Sauce

1 Cup Green and Red Capcicum (Shimla-Mirch)

1 Cup Carrot (Gajar), sliced

1 Green Chilli (Hari Mirch), chopped

1 tsp Tomato Sauce

1/2 tsp Black Pepper Powder (Kali Mirch)

1 tsp Garlic (lehsun), Chopped

1 Cup Cabbage (Patta-Gobhi), Chopped

Procedure for Making Chow Mein:

Take Water in a pan, add Salt (namak) and 1 tsp Oil and bring to boil.

Add Noddles and cook bite like- just blanch if fresh and cook longer if dry.

Drain immediately and cool under running water till Noodles are throughly cooled.

Add 1 tsp of Oil into the Noodlesand leave it to dry.

Now heat some Oil in a pan and add Garlic (lehsun), Green Chiili (hari-mirch), Ginger-Garlic

(Adrak-lehsun) Paste over high flame till Onion becomes Golden-Brown.

Add Cabbage (Patta-Gobhi), Red and Green Capsicum (Shimla Mirch) along with Cabbage and other vegies which you like, Stir well.

Now add Black Pepper (kali-Mirch) Powder, Salt (Namak), Chiili Sauce, Tomato Sauce, Vinegar to veggie mixture, Mix well.

Add Noodles to this and stir well till it is throughly mixed.

Garnish with Red Capsicum and Serve hot with your favourite Sauce.

Recipie of Matar Paneer

2019-10-02T21:57:00.002+05:30

Matar Paneer is a vegetarian North Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala.
It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region)

Ingredients for Matar Paneer:

2 cups paneer cubes

2 cups green peas

3-4 green chillies (hari mirch)

For Gravy:

2 cups chopped onion

1 tsp garlic cloves (lehsun) ground with onion

1 tsp chopped ginger (adrak)

1/2 cup grated tomato

1/4 cup oil

2 tsp cumin seeds (zeera)

2 bay leaves (tej patta)

1/2 tsp turmeric (haldi)

1 tsp salt (namak)

1/2 tsp garam masala

1/2 tsp red pepper powder (laal mirch)

1 tsp coriander powder (dhanya powder)

1 tsp coriander leaves (dhanya patti) for garnishing

Procedure:

Blend the onions (piyaz), garlic (lehsun) and ginger (adrak) to a paste.

Heat oil and add the cumin seeds (zeera) and the bay leaves (tej patta)

Add onion (piyaz) paste and saute till brown and oil seperates.

Add tomatoes (tamatar), turmeric (haldi), garam masala, red pepper (laal mirch) and the coriander (dhanya) powder and still fry till oil seperates.

Add the peas (matar), paneer and green chillies (hari mirch) and saute over high flame till glossy.

Add two cups water, bring to a boil and simmer for 5-10 minutes.

Serve hot, garnished with coriander leaves (dhanya patti) along with rice and breads like roti, puri, paratha, naan etc.

Recipie of Butter Chicken

2019-10-02T15:24:00.000+05:30

This is a classic chicken dish and enjoyed best when served hot. You can also garnish it with cream and green chillies just before serving.
We have a huge variety of recipes when it comes to Indian chicken curries so you never run out of options.

Ingredients for Butter Chicken:

400 gms raw chicken

For the Marinade:

2 tsp Red Chilli Powder (Laal-Mirch Powder)

2 tsp Ginger and Garlic Paste (Adrak-Lehsun ka Paste)

2 tsp Salt (Namak)

2 tsp Lemon Juice (Nimbu ka ras)

Curd (Dahi)

1/2 tsp Garam Masala

1 tsp Kasuri Methi

1/2 tsp Garam Masala

2 tsp Mustard Oil or Any Oil

For Gravy:

2 tsp Oil

2 to 3 Butter Cubes

3 Gram Cloves (Laung)

1 Cinnamon Stick (Daal-Chini Lakdi)

1 tsp Mace (Jawetri)

7 Cardamom (Elachi)

4 Chopped Tomatoes -puree (Tamatar)

1 tsp Garlic (Lehsun)

1 tsp Ginger (Adrak)

2 Butter Cubes (Makkhan)

1 tsp Ginger and Garlic Paste (Adrak-Lehsun ka Paste)

1 1/2 tsp Red Chilli Powder (Laal-Mirch Powder)

1 tsp Kasuri Methi

2 tsp Honey

1 Green Chilli (Hari Mirch)

2 tsp Cardamom Powder (Elachi Powder)

1 tsp Cream

Procedure:

For Marination:

In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger-garlic paste, lemon juice. Mix it well.

Refrigerate for about 15-20 minutes

Now add curd (dahi) to the refrigerated mix. Followed by salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour.

Roast the marinated chicken in an oven for about 30 minutes untill it is three-fourth done.

For Gravy:

Heat 2 tsp of oil in a pan with butter.

Add cloves (laung), Cinnamon Stick (Daal-Chini Lakdi), Mace (Jawetri) and Cardamom (Elachi).

Saute and then add chopped tomatoes, garlic and ginger. Mix well and then grind well.

In other pan heat 2 cubes of butter along with ginger-garlic paste.

Add the tamatoes puree made from the mixture. Now add red chilli powder, kasuri methi, honey and finally the roasted chicken pieces. Let it simmer.

Add green chilli, Cardamom Powder (Elachi Powder) and cream. Mix well

Serve with a teaspoon of cream over along with naan aur chapati.