Gobi Jalfrezi

Farm fresh vegetable combines with spices to get an awesome taste. Vegetables like cauliflower have got immense nutritional values. North India offers best of the recipes which has a stunning combination with spices of all dimension. With innovation at every step, Gobi jalfrezi is an awesome recipe which combines all vegetables with traditional spices. If you visit any North Indian marriage make sure that you taste Gobi jalfrezi.

I bet your appetite won’t be satisfied without tasting this exciting, mouthwatering menu.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4-5 persons

Gobi Jalfrezi Ingredients

Gobi Jalfrezi Ingredients

• 1 Cauliflower, big sized and chopped into medium pieces
• 2 medium size tomatoes, diced into square pieces
• 2 medium sized onions diced into square pieces
• 2 medium sized capsicum chopped into pieces
• 20g green peas
• 10g green peas, boiled
• 1 medium sized potato, copped
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• 1 tsp Cumin powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• White pepper
• Black pepper
• Mace
• 1 tsp sugar
• Salt
• Ghee for frying

Method

Procure farm fresh vegetables and chop into medium pieces. Boil them for 5 minutes and drain the water present.

Mace and white pepper should be blended in a mixer grinder to form a powder.

Heat ghee in a kadhai. Add to it spices (cumin, black pepper, coriander, turmeric powder, red chili powder and salt). Cook for 3 minutes till it emits a mind boggling essence. Add the chopped vegetables (onions, tomatoes, capsicum and potatoes) to it. Add ginger garlic paste. Mix well with the help of a spatula.

Cook till the vegetables become soft. Add the blend of mace n white pepper to it.

Gobi Jalfrezi

Gobi jalfrezi is ready. You may serve this with parantha/naan/chapatti.

Related Recipes:

1. Aloo Gobi
2. Gobi Pakora
3. Gobi Mussalam

Chicken Mushroom Corn Soup

Soup is called as an appetizer. To be very true, soup can be used as a light meal especially during evening hours before dinner. It’s nutritious, wholesome and exciting too. Combination of chicken with mushroom and corn flour gives a wonderful awesome taste.

Soup recipes are really good for growing children, pregnant women and for those who are on restricted diet.

Although synthetically prepared ready made soups are available in the market, originally prepared soups are truly tasty and healthy.

Try out this recipe of chicken mushroom corn soup.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4 persons

Ingredients

Chicken Mushroom Corn Soup Ingredients

• 400g Chicken, selected breast and leg pieces only
• 200g Button mushroom
• 3-4 Spring onions
• 1 Tomato, chopped into smaller pieces
• Spring onions, white part chopped into medium pieces
• 2 Garlic cloves, crushed
• 1 tsp Black pepper powder
• 3 tbsp Corn flour
• Salt as per taste
• Oil for frying

Method

Boil the chicken in water over a pressure cooker till it becomes soft. Drain the chicken stock and keep apart.

Boil the mushrooms over boiling water for 5 minutes and drain the water. It’s very essential to boil the mushrooms in order to remove any strains of dirt/germs present in it.

Cut the mushrooms into smaller pieces.

Heat oil in a kadhai. Then fry the chicken and mushrooms in it. Add the chopped spring onions and tomatoes to it. Add black pepper powder and salt to the mixture. Add the chicken stock to it and allow boiling for 5 minutes.

When the mixture gets ready, dissolve corn flour into chicken stock and add to the soup.

Heat for 5 minutes till the soup becomes thick. Remove it and serve it a soup bowl.

Chicken Mushroom Corn Soup

Add tastemakers of your choice (vinegar, soya sauce, tomato sauce, chili sauce) and enjoy hot steaming soup along with your family.

Related Recipes:

1. Baby Corn Coriander Soup
2. Chicken Soup Recipe
3. Chicken Mushroom Rice

Baingan Raita

Eggplant which is also commonly known as Aurbergine and Brinjal , in India it is called baingan. Eggplant or baingan comes in different colors yellow, green, purple and orange. Eggplant or baingan belongs to nightshade family and the other members of this family are potato, tomato and bell pepper. Apart from the vibrant color eggplant is packed with multitude of Vitamins and phytonutrients. Eggplants are good source of antioxidant, Vitamin C, Vitamin K, Vitamin B6, niacin, folate, maganese and most importantly dietary fiber which helps the body to fight against many serious health problems.

Today we are using this to healthy vegetable to make a delicious raita. I hope you all will love this cool and spicy preparation.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2 to 3

Baingan Ka Raita Ingredients

Baingan Ka Raita Ingredients

• 500 grm yogurt/ curd
• Sugar to taste (you can add more or little to your taste)
• ½ tsp of black salt
• Few pinch of Kashmiri red chili powder

For Instant Red chutney (optional)

• 1 tbsp tomato ketchup
• ¼ tsp of Kashmiri red chili powder
• A small pinch of roasted garam masala powder
• A small pinch of roasted cumin powder
• 2 drops of refined oil

Method

First in a small bowl take all the chutney ingredients and mix well and keep aside.

In a bowl take salt, sugar, chopped green chili, black salt and mix well. Then add the fried eggplant and mix with soft hand.

Sprinkle chopped coriander, drizzle the red chutney (if using) and sprinkle Kashmiri red chili powder.

Baingan Ka Raita

It not only tastes great but looks too appetizing.

Related Recipes:

1. Baingan Raita
2. Shahi Baingan Bharta
3. Cucumber Raita

Chicken Do Pyaaza

The Mughals were great patrons of non vegetarian recipes. The chefs were real talented and created the best of the recipes for the ruling Nawabs. Chicken do pyaaza has originated from the time of Mughal rule and has been in practice till date. Whenever you go to a traditional restaurant you will get mouth watering dishes like chicken do pyaaza.

My memories dates back to the Kolkata where we were fond of having chicken do pyaaza along with the family in traditional restaurant. Even Old Delhi specializes in these types of traditional recipes. Chicken do pyaaza is an age old recipe and till day cherished by chicken lovers.

Chicken Do Pyaaza, as name suggests, is a Chicken dish cooked with onions.

Let me share my recent experience of preparing and sharing with you.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Chicken Do Pyaaza Ingredients

Chicken Do Pyaaza Ingredients

• 750g whole chicken cleaned and cut into medium pieces
• 10 medium sized onions chopped into fine slices
• 250g curd
• 2-3 tsp turmeric powder
• 3 tsp chili powder
• 5g black pepper
• 2 garlic cloves, crushed
• 1 tsp ginger paste
• 5g cinnamon
• 2 bay leaves
• 5 cardamom sticks
• Salt according to taste
• Ghee for cooking

For garnishing
Tomatoes chopped in rounded fashion.

Method

Marinate the chicken with salt, turmeric, 1 teaspoon ginger-garlic paste and 5-6 tablespoons of curd. Keep it marinated for about 20 minutes.

Heat ghee in a kadhai. Release the marinated chicken into it. Fry the chicken pieces till soft. Cook them in covered condition. Check with the help of a fork to see if the chicken has been soft or not. Remove the chicken pieces and keep them apart.

Add the chopped onions, cinnamon, cardamom sticks, bay leaves and black pepper to it. Mix the spices well. Cook till the onions become soft. Then add the chicken to it.

The onions should blend well with the chicken pieces.

Add the rest of the curd (beat well before adding) into the kadhai along with the chicken. Cook the entire mixture for about 7 minutes. Add 1 cup water to the mixture.

Remove from the kadhai, after placing in a serving bowl garnish with chopped tomatoes.

Chicken Do Pyaaza

Spicy, tantalizing, tasty chicken is waiting for you to romance with your tongue.

You may serve chicken do pyaaza with pulao.

Related Recipes:

1. Chicken Afgani
2. Butter Chicken
3. Methi Chicken

Bhaja Muger Dal

If you have attended any marriage function in Bengal, bhaja muger dal is a mandatory item. The essence of this traditional dish will definitely set you mind boggling.

Moong dal is very easily available in India and can be cooked with various specifications. Basically moong dal is a favorite item of many noted for its awesome taste and easy digestion.

Let me share the secret of this traditional Bengali popular recipe with all my friends.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

Bhaja Muger Dal Ingredients

Bhaja Muger Dal Ingredients

• 150 gms Moong dal
• a pinch of cumin seeds
• ½ tsp turmeric powder
• 1tsp ginger paste
• 2 pieces Bay leaf
• 2 pieces cinnamon sticks
• 2 pieces red chilies
• 10 gms. green peas
• Salt as per taste
• Ghee

Method

Fry the moong dal (lentils) in 1 teaspoon ghee over a frying pan for 4 minutes. When the dal is fried and has partially changed color, then remove it.

Boil the dal in a pressure cooker with turmeric powder and salt. Cook it till 2 whistles and observe that it has become soft.

Boil green peas for 4 minutes till it becomes soft. Heat ghee in a kadhai. Dash bay leaf, cumin seeds, ginger and cinnamon sticks to it. It will emit a nice aroma. Fry the spices well and then add the green peas to it. Add red chilies to it. This will emit a strong aroma. Add the already boiled dal into the kadhai. Add 1 cup water. Cook till the dal becomes thick. Add one spoon of ghee before taking it off from the stove. Remove the dal and it’s ready to be served. You may serve steamed rice along with bhaja moong er dal.

Bhaja Muger Dal

Bhaja Muger Dal, steamed rice and fried veggies- a perfect start to a traditional Bengali lunch. It’s truly mouth watering.

Related Recipes:

1. Bok Phool Bhaja
2. Mourala Maach Bhaja
3. Aloo Bhaja

Palak Cutlet

Palak (Spinach) is a very nutritious food item. With lots of iron, vitamins and essential minerals present, this is ideally suitable for pregnant ladies, anemic patients and children. The increasing popularity of a cartoon character ‘Popeye’ imbibed the importance of Palak in children. Palak can be combined with vegetables to form various dishes.

Let me discuss a palatable snack that can be made out of palak.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 6 persons

Ingredients

Palak Cutlet Ingredients

• Palak (2 bundles, standard size available in the market)
• Potatoes (3 medium sized ones boiled and mashed)
• Ginger paste (½ teaspoon)
• Cumin powder (½ teaspoon)
• Green chilies (2 grated) optional
• Salt as per taste
• Oil

Method

Palack Leaves

Procure fresh palak leaves from the market. Wash it under running tap water so as to remove any stains of dirt present in it.

Boil water and put the palak leaves for 5 minutes and then drain the water. This helps to remove any strain of bacteria present.

Prepare a paste by blending the soft palak in a mixer grinder.

Palak Balls

Boil three potatoes and mash it.

Make a paste by mixing palak paste and potatoes. Add ½ teaspoon cumin powder and ½ teaspoon ginger to it. Mix the ingredient with the help of your hands and make flat circular balls by pressing against your palms.

Now heat oil in a frying pan and fry the circular shaped balls. You might use little flour while shaping the balls.

Then fry the balls in oil over a frying pan. Let it fry for at least 2 minutes on either side. This should be a shallow frying phenomenon.

Palak Cutlet

Delicious palak cutlets are at your service.

You may serve then with green chutney/tomato sauce.

Related Recipes:

1. Springroll Cutlet Recipe
2. Onion Palak Pakora
3. Palak Paneer

Jhinge Aloo Narkel Curry

Jhinge (Ridge Gourd) is a vegetable widely available in India. During the scorching summer Jhinge will sooth your taste buds and digestive system as it has high water content.

The presence of vitamins and other elements will prove to be beneficial to your health. The culture of combining vegetables with coconut paste and til (sesame) has been an age old culture of East Bengal cuisine.

Today I am presenting a typical dish which used to be cherished by my forefathers.

Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 3 persons

Ingredients

Jhinge Aloo Narkel Curry Ingredients

• Jhinge (medium sized about 5 nos.)
• Potato (1 medium sized cut into small pieces)
• Coconut paste (½ part grated)
• Sesame seeds (10gms.)
• Turmeric paste (1 ½ teaspoons)
• Green chilies (3-4 nos.)
• Salt as per taste
• Kari patta
• Mustard seeds
• ½ cup water
• Oil for frying

Method

Procure farm fresh Jhinge and remove the skin. Chop it into medium pieces.

Heat oil in a frying pan and stir fry jhinge, potato with little turmeric powder, salt for about 5 minutes. Remove and keep them separately.

Take grated coconut along with sesame seeds and make an even paste with the help if a mixer grinder. Keep the blend of coconut, sesame seeds apart.

Put Kari patta, green chilies and mustard seeds into a frying pan.

Add the blend of coconut and sesame seeds prepared earlier.

Mix the paste evenly and make sure that the coconut is fried nicely.

Add the vegetables (potatoes, jhinge) to the coconut blend and mix evenly.

The vegetables should get mixed with the other ingredients.

Add ½ cup water to the mixture so as to obtain thick gravy.

Jhinge Aloo Narkel Curry

Serve it to your family along with steaming rice. Combination of vegetables with coconut is simply great.

Enjoy the variety of life with great food.

Related Recipes:

1. Narkel Naru
2. Brinjal Sesame Curry
3. Til Wale Aloo Recipe

Paneer Mint Vegetable

Paneer is fresh cheese which is very common in Indian cuisine. As India is a huge continent so cooking technique and the spice add varies in different parts but paneer is widely used almost all parts of India. Palak paneer, matar paneer are signature dish of Indian cuisine especially North Indian cuisine.

Indian cheese or paneer has many health benefits. It is easy to digest and rich in calcium and if eaten in moderation could help to reduce weight. The paneer recipe we are sharing today is loaded with benefits as we are adding fresh vegetables and herbs like fresh mint to it. Those who have realized the health benefit of Indian cheese or paneer will not forget to add this in their menu.

So enjoy another yummy version of Indian cheese- paneer mint vegetable.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 to 6

Ingredients

Paneer Mint Vegetable Ingredients

• 25o grms paneer cube
• ½ cup of carrot chunks blanched
• ½ cup beet root chunks blanched
• ½ cup of potato blanched
• ¼ cup of green peas
• ½ tsp of turmeric powder
• 2 tbsp of tomato puree
• 2 tbsp of yogurt
• 1 tsp of Indian mustard sauce or paste (optional)
• ½ tsp of red chili powder
• ¼ tsp of garam masala powder
• ¼ tsp of whole meethi/ fenugreek seed
• 1 bay leaves broken into halves
• 1 tbsp of fresh cream ( optional)
• ½ tsp of sugar
• 2 tbsp of green paste (½ cup of fresh mint and coriander leaves chopped, one green chilly ½ inch ginger and 2 cloves of garlic put into the mixture to make a fine paste)
• ¼ cup of mustard or sunflower oil
• Salt to taste

Method

Heat little oil in a pan then slightly fry the paneer cube and then dip them in salted water. Keep aside.

In a small bowl mix turmeric powder, chili powder, sugar, salt with tomato puree.

Add rest of the oil to the pan then add bay leaves and whole meethi seed when it starts to splutter and you get the smell then add the tomato mixture stir and cook for few seconds then add all blanched vegetable and green peas. Stir and cook for a minute then a

dd beaten yogurt and the green paste. Stir and mix well with the vegetables. Add less than 1 cup of vegetable stock or plain water. Let it boil for 6 to 7 minutes.

When the mixture is semi thick add the fried paneer and mix with soft hands let it cook for another 2 minutes. The gravy will turn thick then add the mustard sauce if using, fresh cream and garam masala powder.

Mix and put off the flame. Cover and give 5 minutes standing time.

Garnish with a sprig of mint leaves.

Paneer Mint Vegetable

Serve with naan paratha, kulcha or simple flat breads and salad.

Related Recipes:

1. Paneer Masala Recipe
2. Mint Dosa
3. Shahi Matar Paneer

Mutton Biryani

Biryani is rice based spicy non vegetarian dish which is very popular in India. Not only in India but it gain popularity in Southeast Asia and Arab. Biryani is a native Indian dish which has been imported to other countries by Indian merchants. There are many varieties of biryani available in India.

Today we are sharing this royal dish but with a touch of difference. We are using prunes which you will not get always in the regular Biryani but this gives a sweet and sour taste and gives an added tickle to the taste buds.

You can make this biryani with prunes or without it both are equally delicious but if you can get some good prunes give it a try and I am sure the spicy mutton and sweet and sour prunes and crunchy cashew will give you a very different but awesome taste worth remembering.

Preparation time: 3 hour
Cooking time: 1 hour
Serves: 6 to 7

Mutton Biryani Ingredients

Mutton Biryani Ingredients

• 1 kg long grain basmati rice
• 1 kg mutton( lamb or goat meat cut into big chunks)
• 2 tsp of biryani masala
• 2 tbsp of ginger garlic paste
• 1 tbsp of red chili powder
• ½ tsp of turmeric powder
• 200 gms of yogurt
• 2 big onion paste
• 4 tbsp of tomato puree
• 6 to 7 drops of meetha atar
• ½ tsp of rose water
• 4 to 5 sliced onion deep fried (birista)
• ½ cup of ghee/ clarified butter
• 1 cup milk
• 1 to pinch of food grade yellow color or few saffron (as per your wish)
• 2 tej patta /bay leaves
• 3 green cardamom
• 1 inch cinnamon
• 1 javitri
• 4 clove
• 6 whole black pepper
• 1 starnis
• 4 clove
• Hand full of cashew fried in ghee
• 4 tomatoes cut into thick round slices
• 10 aloo bukhara/ dried prunes( optional)
• 6 to 8 whole baby potato per boiled
• ½ tsp of sugar
• Salt to taste

For Raita

• ½ cup yogurt
• 1 tbsp of mint paste
• ½ tsp of black salt
• ½ tsp of roasted cumin and coriander
• ½ tsp of sugar
• salt to taste

Method

In a vessel take mutton chunks add ginger garlic paste, red chili powder, turmeric powder, yogurt, salt , and keep this marinated mutton for 3 hours.

Soak the basmati rice in water for 30 minutes then drain it . Take two liter of water and let it boil to it add bay leaves whole cardamom, cinnamon, clove, whole black pepper, javitri, staranis, salt and rice. When it is semi cooked put off the flame and drain the starch and leave it in an open in a wide mouth vessel so that rice grain doesn’t stick to one another.

Heat ghee in a pan and then add the onion paste and tomato puree then add the marinated mutton and stir continuously for 10 to 15 minutes so that the mutton get well fried and mixed with the masala. Add 1 cup of water and you can pressure cook it till the mutton is well cooked. Then add 1 ½ tsp of biryani masala and 2 to 3 drops of meetha atar. This gives the biryani the royal flavor but be careful while adding too much of it can spoil your dish.

The mutton gravy should be completely dry. Now take the boiled potatoes and rub them with biryani masala and salt and keep aside. In a small bowl mix yellow food color or saffron with milk and keep aside.

Take a table spoon of ghee and spread it on a heavy bottom pan place the thick tomato slices sprinkle a little salt and biryani masala then spread a layer of semi cooked rice then a layer of spicy mutton chunks and few boiled potatoes and prunes (if using) then sprinkle the yellow milk and biryani masala.

Make another layer of rice and repeat the same procedure. The last layer should be of rice above it sprinkle milk, rose water, two drops of meetha atar and a little biryani masala. Seal the edges with whole wheat dough. Simmer it on a low flame for15 to 20 minutes this is called dum so that the rice is well cooked. You can put a flat tava while putting it on dum to avoid burning of rice.

Put off the flame and give 10 minutes standing time. When you open the lid you will see the rice fully cooked and can smell the divine aroma of different royal spices. Now mix all the raita ingredients in another bowl. Garnish biryani with deep fried onion (birista) and fried cashew.

Mutton Biryani

Mutton Biryani is a whole dish many serve chicken chap with it but it goes well with pudina raita and simple salad.

Related Recipes:

1. Chicken Biryani
2. Mutton Curry
3. Mutton Saagwala

Aloo Paratha

Aloo paratha is spicy potato stuffed Indian fried flat bread. Aloo paratha is also known as batata paratha in Marathi. This is a favorite breakfast dish throughout central, northern and western region of India.

Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. It is one of the most popular unleavened flat breads in Indian cuisine.

Aloo paratha is one of the most ubiquitous breakfast menu throughout North India in restaurants and at homes.

Aloo paratha stuffing have many variations, today we are sharing the most simple and yummy version of aloo parartha.

Preparation time: 30 to 45 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

Aloo Paratha Ingredients

• 500 grms of maida/all purpose flour
• 2 tsp of sugar
• ½ cup of sunflower oil
• salt to taste
• For stuffing
• 1 big potato boiled
• ¼ tsp of ajwain
• ½ tsp chopped ginger
• 1 to 2 finely chopped green chilly
• ½ tsp of roasted cumin powder
• ½ tsp of chat masala
• ½ tsp of black salt
• 2 tsp of finely chopped fresh coriander leaves
• 1 tsp of oil
• Salt to taste
• For frying
• Oil or ghee
• Garnish
• With a dollop of butter

Making Aloo Paratha

Making the dough

Mix flour salt and sugar and oil in a big bowl. Now add water little by little to make soft dough.

Knead the dough for 10 to 15 minutes on a lightly greased surface.

Cover the dough with a damp cloth and let it rest for another 10 to 15 minutes.

Preparing Fillings

Meanwhile make the stuffing for the parathas.

Mash the boiled potato in bowl then add all the ingredients listed under stuffing except oil and ajwain. Mix well with mashed potato.

Heat 1tsp of oil then add ajwain when it starts to splutter then add the mashed potato mixture and stir for a minute.

Put off the flame and keep the mixture aside.

Take the maida dough and divide it in equal parts.

Roll the dough into small circles then place the potato mixture in the center of the circle, pulling the edges seal the edges of the rolled dough together.

Make a ball rolling the dough in between your palms.

Keep aside for 5 minutes before giving them the final shape of parathas. Heat a skillet on medium flame (for this purpose iron skillet is the best choice).

Lightly press the ball on the sealed side, sprinkle some wheat flour on the surface and then roll the ball with light hand into 6 inches circles.

When the skillet is steaming hot, place the paratha over the skillet when it change color then flip over and then when you see some spots coming on the paratha then sprinkle 1 tsp of oil or ghee on the side of the paratha and fry till golden brown in both sides, use more oil or ghee if needed.

Aloo Paratha

Traditionally it is served with ample amount of white butter, theekhi chutney and lassi.

You can also use yogurt with Paratha as it will neutralize the spiciness of paratha.

Related Recipes:

1. Aloo ka paratha
2. Aloo Paratha Recipe
3. Paneer Paratha