Easy delicious cooking recipes

Dahi k kebab recipe | Cheese Dahi kebab | Cheese cutlets

2021-01-25T13:47:00.003+05:30

Dahi k kebab recipe | Dahi kebab | Cheese cutlets

Dahi k kabab or Dahi k kababs are delicious snacks for everyone. This Mughlai dish has a very unique taste & Very easy to make with simple ingredients at home. These vegetarian kebabs are delightedly eaten in Northern India. I will share this recipe with you all so you can make this at home easily.

hung curd rest time - 3 hours
Preparation time - 25 minutes
Serving persons - 6-7

Ingredients:

Curd - 2kg

mozzarella cheese - small cubes

Panner - 100gm

Amul cheese - 60gm

Green chillis - 2 nos

Onions - 1 medium size(finely chopped)

Ginger - 1inch(finely chopped)

Besan -1tbsp

Garam masala powder - 1tsp

Cardamom powder - 1/2tsp

Cumin powder - 1tbsp

Black salt - 1/2 tsp

Black pepper powder - 1/2 tsp

Fresh mint - 1tbsp (finely chopped)

sugar - 1tsp

Fresh coriander - 1tbsp (finely chopped)

Oil - for frying

Bread crumb - for coating 2 cup

Preparation Method :

Get one big muslin cloth put the curd and tie it properly then hung it for 3 hrs for removing the water from the curd properly, hung it until all waters from the curd remove. (overnight hung for better result).

After 3 hrs later take out the hung curd in a big mixing bowl, grate the panner and cheese put these all into the bowl.

Then add chop green chillis, besan, chopped onions, chopped ginger, cumin powder, black salt, cardamom powder, garam masala powder, black pepper powder, chopped fresh mint & fresh coriander leaves, sugar & salt.

After adding all these ingredients mix this mixture properly then rest it for 15 minutes.

Now make balls from the mixture and put a small mozzarella cube inside each for one ball then flattened by the thumb to give cutlet shape.

Now coat the cutlets with bread crumbs and arrange all the cutlets on the plate before frying.

Fry the cutlets in hot oil until golden brown.

Serve with onion slice & mint chutney or tomato chutney.

Hope this tasty treat you definitely like, any questions about these recipes please let me know in the comment section below. Click here to get the chutney recipe. You can try this recipe of murgh malai tikka

Easy Sambar Recipe | Sambar Powder main Ingredients

2021-01-16T13:38:00.000+05:30

Easy Sambar Recipe | Sambar Powder main Ingredients

Sambar is the south Indian famous dish which is enjoyed with dosa or idli. this dish very tasty & tangy, and delicious. without sambar, dosa or idli is nothing I can say. So if you are having dosa or idli please try with sambar must. Many vegetables are using for making sambar even one lentil call toor dal only use for making sambar. For making good sambar you need the best sambar masala because, without the special sambar masala, the sambar won't taste good at all. So I will share the special homemade sambar masala too. There are no expensive items are using for making sambar at home so it is very good.

Cooking time - 30 minute

Serving persons - 7

Ingredients:

(Sambar masala)

Dry coconut - 5gm

Mustard seed - 1tbsp

Cumin seed - 1tbsp

Coriander seed - 1tbsp

Urad dal(biuli'r dal) - 1tbsp

Chana dal - 1tbsp

Asafoetida - 1/2tsp

Turmeric powder - 1tsp

whole black pepper - 1tsp

Fenugreek seed - 1/2tsp

Dry chilli - 2 piece

Curry leaves - 2 tbsp

(Saute all these ingredients in dry saute pan at low flame for 3 minutes and saute continuously then grind to make a powder of them. You will get sambar masala)

(For Sambar)

Toor dal/ arhar dal(pigeon peas) - 1/2 cup

Hot water - 1.5 litre

Refined oil - 4 tbsp

Salt - to taste

Turmeric powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Tamarind water - 1 cup

Sugar - 1/2 tsp

Tomato - 1 big size

Mustard seed - 1tbsp

Fenugreek seed - 1/2 tsp

Dry red chilli - 1 piece

Green chilli - 2 pieces

Fresh Curry leaves - 12 to 15 leaves

Asafoetida - 1/4 tsp

Onion - 1 cup sliced(for masala)

Pumpkin - 1 cup (1 cm dice)

Bringle -1 cup (1 cm dice)

Carrot - 1 cup (1 cm dice)

Drum stick - 1 cup (cut into 3 cm in size)

Onion - 1/2 cup cube cut

Cooking Method:

Wash the dal and put into the pressure cooker for boiling. 2 whistles is enough for the good boil, do not to mash the dal. After boiling set aside the dal for later use.

Take a kadhai to add 4tbsp of refined oil then heat the oil for few seconds, then add mustard seed in it wait until crackle then add Fenugreek seed - 1/2 tsp saute for 5 seconds then add dry red chilli & curry leaves in it.

Now slow the flame and add 1/4tsp asafoetida, mix them well now add sliced onions in the kadhai and do saute for 10 to 15 minutes at medium flame until all the onions become tender and light brown.

Now add chopped tomatoes in it and continue to saute until tomatoes become soft.

When you see all these kadhai masalas become soft then add all cube cut vegetables in the kadhai.

Mix them for few minutes then add Sambar masala powder minimum 2 tbsp then mix them continually until all the sambar powder well coated to the vegetables and saute for 5 to 6 minutes.

Now add salt, sugar, red chilli powder, turmeric powder and tamarind water in the kadhai and mix in medium flame for 5 to 6 minutes.

Now slow the flame then cover with a lid and leave it for another 5 to 6 minutes to get cooked all the vegetables properly.

when you get to know all the vegetables are cooked properly then add 1.5 litres of hot water to the kadhai and mix them at high flame.

Then add cooked dal(which was set aside before this step) to the kadhai mix them for a few minutes and cover with a lid for last 2 to 3 minutes.

Your sambar is absolutely ready to serve with dosa or idli.

This is absolutely the best recipe of sambar which I shared here with you all. please make this at home. Hope this recipe you may like. very easy to make with few ingredients. Any questions to ask please do it in the comments section below. And please try this sambar with my crispy dosa, for the recipe just click here to get it.

Dosa batter recipe | Best easy crispy Dosa batter recipe

2021-01-09T13:47:00.002+05:30

Dosa batter recipe | Best easy crispy Dosa batter recipe

Dosa first invented in South India, this is delicious food all over in India. It is alike to crêpe but it is crispy thin paper filled with onion, cheese, or masala, and on the side, you will get chutney and sambar. It is very famous everywhere in India and outer country too. In the morning breakfast meal, dosa is the best option in Hyderabad, Kerala... I personally prefer dosa as a breakfast meal for most, so I made it at my home it is so convenient to ready at home. I will share the best recipe for crispy dosa batter today. But there is a technique to spread the dosa like thin paper, I will share the dosa spreading video on my page down here so you can practice for some time to get dosa done at home.

Preparation time (total) - 2 days
Serving dosa - 15 pieces or more

Ingredients:

Urad dal without skin (Black lentils/Black gram/ Beuli'r dal) - 2 cup

Flattened rice(chire) - 1 cup(this will give crispyness to your dosa)

Rice flour - 3 cup

semolina flour (suji)- 2 tbsp

Sugar - 1/2tbsp

Salt - 1/2tbsp(must add only before making dosa)

Preparation Method:

First, wash the dal or lentil and flattened rice together then soak in a water bowl overnight.

Now on the next day, you will see the lentils and flattened rice soaked 90% of water and volumed double in quantity. Now grind & make a smooth paste of the lentil & flattened rice.

Now mix the lentil & flattened paste with rice flour and add a little bit of water to make semi-thick consistency of them, do not make it too thin or too thick, (batter like pancake consistency).

Now add sugar and semolina into the batter, and whisk for about 5 minutes continuasly until sugar disolves into the mixture (sugar helps to Fermentation better which will give natural dosa fleavor and texture).

Remember do not add salt in the batter before Fermentation done it can stop the Fermentation process of the batter.

Now keep the dosa batter with covering with lid in little worm place for 12 hrs.

After 12 hrs later you will see the batter little rise in its volume & foamy, smelling slightly sour.

It means you dosa batter is absulutelly ready to use, now you can add salt in the fermented batter.

If you think batter is thick then you can add little water but don't make it watery.

Use dosa spreader for batter thin crispy dosa (photo you can see down below)

Hope this dosa batter you will like. Make at home you will be happy when you get the technique of making dosa, i will share the Masala aloo & sambar recipe with you all. before it please share the recipe with friends and family. If you have any questions to ask please share in the comment section down below.

Italian style garlic soup with crispy croutons | Cream of Garlic

2020-12-29T12:38:00.000+05:30

Italian style garlic soup with crispy croutons | Cream of Garlic

This Italian-style garlic soup is full of flavor with a great taste. in winter you can try this at home to make yourself warm. very easy to make with few ingredients. I know you thinking really garlic soup ??. yes, you just relax as this soup made by the slow cooking method so the pungent flavor of garlic will dissipate and will leave a pleasing smooth note. This soup needs to serve with any type of Croutons or a slice of bruschetta. You can add finely chopped parsley to the top of the soup it will increase the flavor of the soup.

Cooking Time - 40minutes

Serving persons - 4 persons

Ingredients:

Potatoes medium - 3 piece

Onion big - 1 piece

Leek - 1 large piece

Celery - 1 medium piece

Garlic - 60gm

Chicken Stock - 1liter

Thyme leaves fresh - 1/2 tsp

Fresh cream - 1 cup

Olive oil - 5 tbsp

Butter - 4 cubes

Chopped parsley - 1 tbsp

Salt - to taste

Pepper crushed - 1tsp

Cooking Method:

First, peel and finely chop the onion set aside. Then peel the garlic cloves and wash gently and set aside. gradually chop leek and celery ad set aside them.
Now in a heavy pot or saucepan over medium flame, add olive oil. Then add chopped onion, leek celery, and thyme now do saute for a few minutes until a good flavor comes out from the mixture. And leave it for sweat but don't make it brown. Now add roughly chopped garlic and turn the flame to low. Cook gently for 10 minutes.
Now peel the potatoes and make roughly diced then add to the saucepan or heavy pot and mix with the garlic mixture.
Now add salt & pepper, and 1 liter of chicken stock to the saucepan or heavy pot and simmer at low flame for 30 minutes with the lid on.
After simmering the ingredients now add heavy fresh cream to the saucepan mix well and move from the flame now let it cool for while.
After cooling the ingredients blend it until getting a smooth puree.
now put the puree back to the saucepan over a low flame, check the consistency if you want thin add more chicken stock.
Add butter to the soup for better richness and flavor.
Mix the soup in low flame for 2 to 3 minutes before serving.
Serve with any type of Croutons or a slice of bruschetta.

Bread Croutons:

Cut one big bread loaf into 2cm diced, then mix with melted butter added with finely chopped garlic and thyme or parsley. Now, bake it in at 375℉ preheated oven for about 16 minutes at 170℃. remember to flip the croutons every 6 minutes interval. When you see good golden brown color comes to the croutons it means your garlic croutons are ready.

Hope this soup you definitely like. I will bring these types of tasty soup recipes in the future. But I need your help for making good recipes and more, you just need to share my recipes with friends and family. If you have any questions to ask just do it in the comment section below. And try my Indian Bengali cuisine recipe by click here.

Indian Chicken Tikka Masala Recipe | Tandoori Murgh tikka masala

2020-12-16T13:37:00.002+05:30

Indian Chicken Tikka Masala Recipe | Tandoori Murgh tikka masala

This chicken tikka masala is a very tasty tandoori dish all over in India, this recipe you can find in every restaurant in India, or you can find it on occasions at home, it is made of chicken and fresh Indian spices with fresh tomato puree, butter, and obviously, a tandoor is needed for this. without tandoor, you can make it but need some trick for this. You need one hot flaming coal and a small steel bowl, and 1 tbsp of ghee. So I will share the best recipe for chicken tikka masala which you can make at home without tandoor and tasteful.

Cooking time - 45 minutes

serving person - 4 person

Ingredients :

(For tandoori marination)

Chicken boneless breast piece - 1kg

Lemon juice - 5tbsp

Mustard oil - 4tbsp

Sugar - 1tsp

Salt - 1tbsp

Plain yogurt(Hung curd would be good) - 200gm

Red chilli powder - 2tbsp

Turmeric powder -1tsp

Coriander powder - 1.1/2tsp

Cumin powder - 1.1/2tsp

Garam masala powder - 1.1/2 tsp

Ginger paste - 1tbsp

Garlic paste - 1tbsp

(For tandoori aroma)

Small steel bowl - 1 piece

Flaming charcoal - 1 piece

Ghee - 1tbsp

(For gravy)

Refind oil - 4tbsp

Whole cumin - 1tsp

Onion medium - 1 piece(fine chopped)

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Fresh Tomato puree - 300gm

Coriander powder - 1tsp

Salt - 1.1/2tsp(or to taste)

Hot Water - 2 cup

Kasoori methi powder - 1/2tsp

Fresh cream - 5tbsp

Red chili powder - 1tsp

Turmeric - 1tsp

Cumin powder - 1 tsp

Garam masala powder - 1tsp

Cooking Method:

First, come with the tandoori marination process. take Big marination bowl to add all the marination ingredients which are mentioned up only in the tandoori marination list, now mix them well until all the spices are mixed properly with chicken pieces.

Now if you do not have a tandoor oven please don't worried about the tandoori flavor. You can add it by a trick. Now I will tell you the trick where you can get the tandoori smells in the chicken pieces.

Take a small steel bowl place it over the middle of the chicken marination. Now put one piece of flaming hot charcoal into that small bowl, then put 1 tbsp of ghee or butter over hot charcoal, you can see smokes comes out from that charcoal now suddenly cover the chicken marination by the airtight lid to store the smoke into the marination bowl now set aside for 3 hours for good flavor and taste. (More you keep the marination, the better taste & flavor will come).

After proper marination, you have to sear the marinated chicken pieces over a nonstick Tawa or pan. After searing all the chicken pieces keep aside the tandoori chicken pieces for later use.

Your chicken tikka is ready now come on to the gravy part.

Take a sauté pan add refined oil heat up for few seconds, now add whole cumin and temper for few seconds.

Then add chopped onions to the pan and sauté until softened.

Now add ginger & garlic paste to sautéd onions and keep sautéing for 5 to 6 minutes.

Now add fresh tomato puree to the pan and again keep sauté for 6 to 7 minutes until water dries a little bit.

After gravy dries out add coriander, cumin, turmeric, red chili, garam masala powder, and salt to the pan and sautés for 6 to 8 minutes until the raw smells of spices goes away. Now add hot water to the pan masala and stir to well mixed with hot water.

Simmer for 3 to 4 minutes then add cooked tandoori chicken pieces to the gravy and mix them well. Keep cooking for the last 5 minutes then finish & mix with fresh cream and kasoori methi.

Cover with lid and give a rest for 5 to 6 minutes before serving.

Serve with paratha or kulcha or tandoori roti.

Hope this delicious chicken tikka masala you can like, please try this recipe at home. this recipe definitely you may like. You can try this at dinner or at launch, Any questions about the recipe you can ask me in the comment section below. You also try my another recipe of dal makhani by click here.

Cholar dal Bengali style | Delicious Bengal gram lentil recipe

2020-12-11T15:12:00.000+05:30

Cholar dal Bengali style | Delicious Bengal gram lentil recipe

This is the best Bengali dal for Breakfast, lunch, dinner for every occasion. In every cuisine, there is a different recipe for the Bengali gram but the Bengali family has its own classic Bengali cholar dal recipe. this is a Veg version of Bengali cholar dal, prepared without onion & garlic, but the hing(asafoetida) is necessary for this dal. And cashew nuts, raisins, & coconut is important for this dal. It can be served in the morning breakfast, lunch, or dinner with rice, luchi, kochuri. This is the best version of the Cholar dal which can make a smile on your face after having this dal.

Cooking time - 30 minutes

Serving persons - 5 persons

Ingredients:

Cholar dal/chana dal(Split Bengal gram) - 200gm

Coco nut -20gm small diced

Raisins - 20gm

Cashew - 20gm

Mustard oil - 20gm

Cinnamon stick - 1 pc medium

Cardamom - 5pcs

Cloves - 3 pcs

Bay leaves - 3pcs

Dried red chilli - 2 pcs

whole cumin - 1/2 tsp

Hing(asafoetida) - 1/4 tsp

Ginger paste - 2tbsp

Turmeric powder - 1/2 tbsp

Coriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Green chilli slit - 4 pcs

Sugar - 1.1/2tbsp

Salt - to taste

Ghee - 1tbsp

Bengali garam masala powder - 1/4 tsp

Water - 800ml

Cooking Method :

Soak the cholar dal for about 2 hours set aside.

After 2 hours of soaking the dal, please strain the dal and put it into a pressure cooker with 800ml water, salt, & bay leaves. Cook at medium heat with 2 whistles without disintegrating.

After boiling the dal set aside with the lid on of pressure cooker.

Mix ginger paste, coriander powder, cumin powder, and turmeric powder into 4tbsp of water for watery paste, set aside.

Now take a kadhai to add mustard oil heat the oil for a few seconds then add small diced coconut. fry them till golden in color then remove from the oil and set aside for later use.

Now in same oil at high heat temper with dried red chillis, cinnamon stick, cardamoms, cloves, and whole cumin seed and turn down the flame to low then add hing into the tempering oil. stir for few seconds.

Now add that watery paste of ginger, cumin, & coriander & turmeric, and keep stirring at medium flame until the smell of raw spices is gone. (sauté for 5 to 6 minutes).

Now add slited green chillis to the khadai spice. and fry until you see oil coming out from the spices.

Now add raisins and cashew nuts to khadai spice and sauté them for few minutes.

Now open the pressure cooker and put boiled dal along with water into the khadai spice.

Add desired quantity of salt & sugar and boil on medium heat until dal thickens.

Keep in mind that if you serving with rice, keep consistency thin or if you served with luchi or kochuri thicken further.

You can mash 2 or 3 green chillis for a great flavor.

Now add ghee, garam masala, and fried coconut to the dal mix well then turn off heat, cover and rest for at least 5 minutes.

Serve with luchi or kochuri or plain basmati rice.

Hope this cholar dal recipe you may like. this is the best Bengali version cholar dal recipe on my channel please try this recipe and tell me how it becomes. Any questions about the recipe please let me know in the comment section below. You can try my Bengali niramish alur dom recipe by click here.

Dal Makhani Recipe | Restaurant Style Creamy Dal Makhani

2020-12-04T13:29:00.007+05:30

Dal Makhani Recipe | Restaurant Style Creamy Dal Makhani

Dal Makhani is the best creamy buttery tasty dal ever for me. This creamy dal made of black whole lentils cooked with butter, cream, & Indian spices, and simmered on low flame for a unique flavor. It tastes best with garlic or butter nun or kulcha. Dal makhani is one of the most popular dal around in India. Dal makhani recipe comes from North India Punjabi cuisine. I will share the best restaurant style dal makhani recipe which you may love most.

Cooking Time: 3 hour

Serving persons: 5 persons

Ingredients:

Whole urad dal(Whole black gram lentil) - 300gm

Water to rinse & soak - 1 liter

Water to cook - 4-5 litres+ as required

Desi Ghee - 6tbsp

Ginger paste - 2tbsp

Garlic paste - 2 tbsp

Kashmiri Lal mirch powder - 4 tbsp

Fresh tomato puree - 600gm

Sugar - 1tsp

White butter - 300gm

Normal butter - 100gm

Garama masala powder - 1 pinch

Toasted Kasuri methi powder - 1/2tsp

Fresh cream - 1cup

Salt - to taste

Cooking method :

First, wash & scrub the dal 3 to 4 times until the water remains clear.

Now soak the dal for 4 to 5 hours or overnight for soaking.

Before cooking the dal please drain the soaked water of the dal and add the dal to a large vessel.

Now add 4 to 5 liter of water to dal and turn the flame on a low flame.

Cook the dal for about 70-90 minutes.

In between boiling the dal please remove & discard the scum or froth which floats over the dal.(removing the floating froth or scum cause clear and smell free dal makhani you will get).

you can mash the dal between 2 fingers mean the dal is ready. keep aside the boiled dal.

Now ready the Tadka for dal in another Kadhai or sauté pan.

Take another pan to add 6 tbsp of ghee then melt it at medium flame then add ginger & garlic paste then sauté for 4 to 5 minutes.

Then add sugar, Kashmiri Lal Mirch powder to the kadhai or suaté pan then sauté it for about 3 minutes. stir continuously.

Now add tomato puree & salt to the Kadhai and cook until ghee is released from the puree.

Now set the boiled dal back on medium flame then add Tadka to the dal, mix them well.

Now add white butter to dal and stir it for 1 to 2 minutes. and cook the dal on low flame for another 30 to 40 minutes.

Use dal smasher for getting smooth and soft dal makhani.

Stir & mash in short intervals.

You can add some hot water if the dal gets too thick.

Check the salt of the dal makhani if required add salt to it.

When you understand dal is ready then add a pinch of garam masala powder mix well at low flame for 10 to 15 minutes.

Now add normal butter and fresh cream to the dal makhani and stir it well at a very low flame for about 4 to 5 minutes.

Now finish with Kasuri methi powder and pour in a ceramic bowl and garnish with fresh cream.

Serve the creamy buttery dal makhani with butter nan or kulcha. Hope this beautiful recipe you like most, do comment at comment section down below if you have any suggestion or questions ask me in the comment section. follow me for the best recipe you will get into my channel. Try my butter chicken recipe by click here.

Nachos with Salsa and spicy hot Jalapeño Cheese sauce recipe

2020-11-30T14:43:00.002+05:30

Nachos with Salsa and spicy hot Jalapeño Cheese sauce recipe

In the 1940s the triangle-shaped tortilla chips are enjoyed with different types of salsa, guacamole, and queso dip. Nacho chips invented by Ignacio "NACHO" Anaya. Nachos are a Mexican regional dish from Northern Mexico in the city of Piedras Negras. Nacho mainly made of corn. This appetizer is the best-known appetizer in Mexico as well as some other countries. I personally love this appetizer with cheese sauce and salsa, I will share the best recipe of salsa & jalapeño cheese sauce which you definitely love it. Four types of side dish must go along with Nachos, Any kind of salsa, Jalapeno cheese sauce, sour cream & Guacamole. And this all side dish recipe I will share with you all.

Preparation time - 30 minutes

Serving persons - 5 persons

Ingredients:

Any Brand of Corn Nacho chips - 6 packet

Shredded cheddar cheese - 1/2 cup

(For Jalapeño cheese sauce)

Cheddar cheese - 1 cup

Amul cheese - 2 cup

Milk - 1/2 cup

Cream - 1/2 cup

Canned Jalapeño - 1/2 cup

Red chilli powder - 1tsp

Black pepper powder - 1tsp

Paprika powder - 1tsp

(For Mango salsa)

Ripe Mangoes - 4 piece

Roasted Jeera/ cumin powder - 1tsp

Chopped Parsley - 2tbsp

Fresh chopped cilantro - 4tbsp

Chopped onion - 1tsp

Salt - 1.1/2tsp

Lemon juice - 5tbps

Any Mango drink(Tropicana/Maza/fruity) - 3tbsp

Black pepper powder - 1tsp

Jalapeno/Green chilli chopped - 1tbsp

Olive oil - 3tbsp

(For sour cream)

Hung curd - 2 cup

Thick Fresh cream - 1/2 cup

Salt - 1tsp

Lemon juice - 3tbsp

Chives - chopped 1tbsp garnish

Olive oil - 1tbsp

(For Guacamole)

Ripe Avacado - 3 piece

Chopped onions - 1/2 cup

Chopped fresh Cilantro - 1/2 cup

Chopped fresh parsley - 1/2 cup

Roasted cumin powder - 1tsp

Salt - 1tbsp

Chopped Jalapeno/green chilli - 1tsp

Lemon juice - 4tbsp

Deseed chopped Red tomato - 1/2 cup

Olive oil - 3tbsp

Preparation Method :

Guacamole - First peel the avocado skin or cut into half then scoop out the avocado by spoon keep in a ceramic bowl then mash by spoon. Now add roasted cumin powder, salt, diced de-seed tomato, chopped parsley & fresh chopped cilantro, lemon juice, green chilli or jalapeno. Now mix them by spoon and spread olive oil over guacamole and cover by the lid and keep in the fridge before serving.

sour cream - Sour cream is very creamy delicious dip goes with all kind of Mexican dish, it is very easy to make. First, take your curd and hung with a cotton fabric for strain out the water which is present on the curd, after 5 or 6 hours later water will remove from the curd and you will get hung curd. for making sour cream, take a bowl put hung curd, thick fresh cream, salt, lemon juice and olive oil mix them with a whisk for 5 to 6 minutes after you get sour cream as well keep in a bowl garnish with chopped chives on top. Keep in the fridge for later use.

Mango salsa - Ummmmm Sounds Yummy !!! Yes, it is soo delicious tangy& sweet best fruity salsa. It is really tasty and easy to make dip as well. You have to take ripe sweet mango to take out the skin and make small dice of mangoes then put them in a ceramic bowl then add Roasted Jeera/ cumin powder, chopped Jalapeno/Green chilli, Black pepper powder, Any Mango drink(Tropicana/Maza/fruity), Lemon juice, Salt, Chopped onions - 1tsp, Fresh chopped cilantro, fresh Chopped Parsley, mix for 1 to 2 minutes then set in a bowl and cover it by spreading olive oil on top of the salsa. Keep it in the fridge before serving.

Jalapeño cheese sauce - This cheese sauce is one of the best cheese sauce goes with nachos, and the taste is never forgettable. and very easy to make. First, you have to take a saucepan then add milk into letting it hot for a few minutes then add shredded Amul cheese and cheddar cheese in the hot milk and keep whisking to stop forming the lumps in the cheese sauce now add chopped canned jalapeno to the cheese sauce keep stirring with a whisk. Now add Paprika powder, Black pepper powder, Red chilli powder, whisk the sauce until well mixed the spice into the sauce then move from the flame to add cream in it mix it well serve hot.

Well, all the side dishes or dips are ready for nachos now ready your nacho chips for serving, first, take platter set nachos on it then sprinkle the shredded cheddar cheese over the nachos and put it in the microwave for about 1 minute for melting the cheese over the nachos. then serve with all the side dip.

Hope this recipe you will like, this is a great appetizer which loves by everybody so make at home enjoy with family & friends, No preservative no MSG in homemade food so make at home and be healthy. Any questions about the recipe please let me know in the comment section below. You can try my another appetizer recipe by click here.

Kolkata Biryani Original recipe | How to make Kolkata Biryani

2020-11-28T15:42:00.003+05:30

Kolkata Biryani Original recipe | How to make Kolkata Biryani

Kolkata biryani very very famous everywhere, it is special because here use aloo into the biryani which makes it wonderful. Actually, this Kolkata biryani evolved from Lucknow style Biryani. When Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Metiabruz. And Wajid Ali brought his personal chef with him and he made this biryani famous here. Today I will share the original Kolkata biryani recipe with big pieces of aloo which is very delicious with this biryani. Kolkata biryani not so spicy and not so aromatic but the taste is very balanced and tastes beautiful. And definitely, I will share the secret biryani masala powder here so you can make it easily at home.

DeepanjanGhosh, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

Cooking time - 1.20 hour

Serving persons - 4 persons

Ingredients:

Chicken big pieces/ Mutton pieces - 700gm

Basmati rice - 500gm

Full fat Milk - 1 cup

Mawa/Kowa - 1 cup

Fresh Ginger juice - 100ml+200ml water = 300ml juice

Garlic paste - 2 tbsp

Refined Oil - 1/2 cup

Ghee - 5 tbsp

Saffron - 1 tsp

Onion big - 2 piece(thin sliced)

Potatoes - 5 pieces big (cut into 1/2 pieces)

Kashmiri Red chilli powder - 3 tbsp

Salt - to taste

Kewra water - 2 tbsp

Rosewater - 2tbsp

Mitha Antar - 1bottle small

Bay leaves - 3 pieces

Green Cardamom - 2 pieces

Cloves - 2 pieces

Cinnamon - 2 piece medium

Curd - 1 cup

Lemon juice - 4 tbsp

Boiled egg - 4 pieces

Turmeric powder - 1 tsp

Aloo Bukhara - 1 piece

(Secret Biryani masala)

Mace - 10gm

Cinnamon -10gm

Whole white pepper - 10gm

Green cardamom - 15gm

Cloves - 5gm

Black cardamom - 5gm

Nutmeg - 1 piece whole piece

(Sauté all the spices in the dry pan at low flame for 3 to 4 minute and keep stirring. Then grind in the mixture for fine powder. )

Cooking Method:

Start with preparation, first wash the rice 3 times and soak them for 1hour & keep aside. Then make the biryani masala as said in the ingredient section.

Then slice the onions and keep aside, as well as peel the potatoes and poke them with a knife and put into the water due to discolouration.

Now soak the saffrons into hot milk keep aside for good colour.

Now boil the rice 70% with added salt, oil, lemon juice, and bay leaves - 3 pieces, green cardamom - 2 pieces, cloves - 2 pieces, cinnamon - 2 piece medium. After boiling the rice strain the rice and keep aside.

Now take a kadhai to add 1/2 cup refined oil let it hot in the high flame then fry the sliced onions till golden brown. After fried remove the fried onions for later use.

Now turn down the high flame to medium then add garlic paste and ginger juice in oil.

Now add potatoes, red chilli powder, salt and turmeric and wait for boiling the potatoes then add biryani masala 1tsp, and bay leaves. Now cover with a lid and simmer until potatoes are boiled at 70%.

when potatoes are 70% boiled remove from the gravy masala and keep aside for later use.

Now add chicken or mutton pieces to handi masala then add 1 tbsp Kashmiri red chilli powder, salt, half of the fried onions and 1/2 tsp of biryani masala, mix them well and simmer with a lid on until chicken or mutton pieces are 70% cooked.

After when the chicken or mutton pieces are half cooked then remove from the gravy masala keep aside for later use.

Now strain leftover gravy masala keeps the yakhni for later use.

Now take another handi for giving dum into the biryani.

First, put the yakhni into the handi then add chicken or mutton pieces.

Then add half-cooked potatoes one by one.

Then add beaten curd to it.

Now add leftover fried onions, mawa, lemon juice, 1tsp biryani masala, rosewater, kewra water, mitha antar, sliced aloo Bukhara, then add half cooked rice to handi. just spread don't press the rice.

Now spread milk saffron mixture, ghee, and 1/2tsp biryani masala over the rice.

Now cover the handi by the lid and fill the gaps by atta dough for giving dum to the biryani.

Set the biryani at high flame for 5 minutes then set it to low flame on Tawa for 40 minutes(flame should vary low for good dum).

Serve hot after ready the biryani along with the boiled egg.

Hope this Kolkata biryani you will like this biryani easy to make just need some patience for it. It will definitely become good if you make it carefully. Any questions about the recipe please let me know in the comment section below. You can try my Malabar biryani recipe by click here.

Easy Egg Salad recipe | How to make delicious Egg salad

2020-11-26T12:04:00.000+05:30

Easy Egg Salad recipe | How to make delicious Egg salad

Egg salad is a very delicious and wonderful salad which I going to share with you today. It is an amazing decorative easy way to make this salad. This salad mainly serves at hotels & restaurants, and I used to make this salad there. You never imagine the egg can be used as a salad. It is made of mayonnaise, salt pepper, and some natural decorative uses for making the salad. I can say this salad build strategy nobody can show you. But I will show you this along with the photo down below.

Preparation Time - 40 minutes

Serving persons - 5 persons

Ingredients:

Hard-Boiled eggs - 10 pieces

Mayonnaise - 2 cups

Salt - 1tsp

Crushed Black pepper - 1tsp

Paprika powder - 1tsp

Cajun powder - 1tsp

Beetroot Vinegar water - for decorative color & flavor

Olive oil - 1tbsp

Black olives - for garnish

Parsley sprig/ microgreens - for garnish

Cucumber slice 1/2 cm - 20 piece (for holding the egg)

Preparation Method :

Take boiled eggs cut them by half from the middle.

Now gently scoop out the hard yolk part by spoon, and keep them in a bowl.

Do the same with all eggs.

Now after removing the yolk from the eggs, then put the albumen or white part gently in vinegar beetroot water aside for 20 minutes, the more you keep more color will come to egg white (remember not to break the white part as well ).

Now add mayonnaise, cajun spice, paprika powder, salt to the yolk and mix them until a soft mixture forming.

Your egg filling is ready to take place into the white part of eggs slowly by the piping bag.

Decorate the filling by the piping bag into the egg white part.

Garnish with a slice of black olive and microgreen or parsley sprig.

Or you can make a different filling for the eggs as our choice.

After filling the eggs set them on a platter over slice round cucumber for stable standing.

Hope this easy egg salad you will like. Any questions about the recipe please let me know in the comment section below. You can try another appetizer recipe by click here.

Spicy potato wedges recipe | Easy crispy potato wedges recipe

2020-11-24T17:21:00.004+05:30

Spicy potato wedges recipe | Easy crispy potato wedges recipe

The best appetizer for me is Baked potato wedges with spicy cheese sauce. This is an amazing appetizer for small children as well. Potato wedges are a very great snack with cocktails or cold drinks. I will share the best potato wedges with some herbs and spicy cheese sauce recipe which will be mouth-watering. This mouth-watering recipe is very popular in everywhere and it can be made easily at home. If you don't have a baking oven you can fry them on oil.

Cooking time - 40 minutes

Serving persons - 5 persons

Ingredients :

Big potatoes - 10 pieces

Melted Butter - 1/2cup

Oil - 2tbsp

Salt - 1tbsp

corn flour - 1tbsp

Garlic paste - 1bsp

Onion powder - 2tbsp

Garlic powder - 1tsp

Mixed herbs powder - 1tbsp

Red chilli powder - 1.1/2 tbsp

chopped Parsley - 1/2 cup

(Spicy Cheese sauce)

Cheese - Amul cheese 2cup

Salt - 1tsp

Cream - 1/2 cup

Milk 1/2 cup

Red chilli sauce - 1/2 cup

Onion powder - 1tsp

Garlic powder - 1tsp

Paprika powder - 1tbsp

Crushed Black pepper - 1tbsp

Cooking Method :

First, wash potatoes very well with skin, then cut the potatoes into wedges with skin and put them into water.

You see the water becomes cloudy while washing the cut potatoes. it means starch going out it is very helpful.

Then parboil cut potatoes with added salt at 60%..

After parboiling the potatoes keep aside on strainer for a few minutes until all waters went out from it.

Mix all together with 1tbsp of cornflour, oil, melted butter, and mixed herbs, chopped parsley, red chilli powder, garlic paste, garlic powder, onion powder, and salt. Mix all these ingredients to toss with parboiled potatoes until evenly coated with spices.

Then arrange these potato wedges on food pan and put it into the preheated baking oven for 20minutes at 180℃.

Now in the meantime, you have to flip the potato wedges for evenly cooking from all side.

When you see the golden reddish-brown colour coming to the potato wedges then you have to move out from the oven. leave it for a few minutes. Then toss with mixed herbs.

Now you potato wedges are absolutely ready to serve with spicy mayo or spicy cheese sauce.

Frying Method:

After parboiling the potatoes strain out the water from the potato wedges, then dry them a little bit.

Toss the parboiled potatoes into 1tbsp of cornflour then deep fry the wedges until golden brown.

Then take a sauté pan add butter & oil together heat up then gradually add garlic paste, chopped parsley, mixed herbs, red chilli powder, garlic powder, onion powder, and salt then sauté the spice for 5 minutes then toss all fried potato wedges into the spice at high flame for 2 minutes. Now the flavoured spice will coat the wedges evenly.

It is ready to serve with spicy cheese sauce.

Spicy Cheese Sauce:

Cooking time - 5minutes

Take a saucepan put milk in it, heat it for a few minutes.

Then add shredded Amul cheese or cheddar cheese, and stir it for few minutes at low flame then add cream in it.

Now gradually add Paprika powder, crushed black pepper, Garlic powder, Onion powder, Red chilli sauce, stir it for few minutes until reduced a bit.

When you see sauce becoming thick, turn off the flame serve with spicy potato wedges.

Hope this delicious recipe you will like, please make at home and tell me how the flavour is. Any questions about the recipes please let me know in the comment section below. You can try my another fries recipe by click here.

Bombay cheese masala toast sandwich | Bombay toasty recipe

2020-11-21T12:10:00.002+05:30

Bombay cheese masala toast sandwich | Bombay toasty recipe

I can say my favorite sandwich is Bombay toasty because it is "masaladar" tangy cheesy sandwich. The taste you never forget actually. It is very famous in Bombay in India. The sandwich is made of special potato masala, cheese mint chutney, cucumber, and tomato very simple ingredients and easy to make. And the butter is the best friend of this sandwich because it has been toated on melted butter. That's why it becomes very delicious. Today I will share a secret recipe for this Bombay toasty which you will love.

Cooking Time: 40 minutes

Serving persons: 8 persons

Ingredients:

(For Special potato masala)

Boiled mashed potatoes - 5 piece

Mudras curry powder - 1tbsp(you can buy from any online stores)

Green capsicum - 1 big piece (small diced)

Onion - 1 medium piece (fine chopped)

Black Salt - 1tsp

Black pepper powder - 1tsp

Fresh coriander leaves - 1/2 cup

Chaat masala - 1tbsp

Refined oil - 4 tbsp

(Other ingredients for a sandwich)

Tomato - 2 piece(cut into thin slices)

Cucumber - 1 piece (cut into thin slices)

Black salt - as taste

Black pepper powder - few sprinkles

Amul cheese slice - 8 pieces

Bread slice - 12 piece bread (3 pieces each bread slice for 1 sandwich)

Mint chutney -half-cup (a recipe I will share here)

Butter for toasting - 4 cube

Cooking Method :

First, come the masala recipe, Take one Kadai to add 1 tbsp butter and 4 tbsp of oil let it heat for 30 seconds now put chop onions sauté for few minutes, then put diced green capsicum and sauté them for few minutes gradually add boiled mash potatoes, black salt, curry powder, and chopped fresh coriander leaves, now mix them well with mash potatoes until all the ingredients evenly combined together at the medium-low flame, and when oil starts to leave from potato masala little bit oil from it-self.

Now keep the masala in a container for later use & let it cool.

Now Take bread slices to arrange 3 pice side by side now spread mint chutney on one side of the bread slice.

Then put cheese slice over the bread slice 1piece.

Then put that potato masala over the cheese only on 1 bread slice.

Then arrange other bread over the masala.

Now on the second layer put only 1 cheese slice along with tomato and cucumber slice and cover then with a single bread.

So 1st layer only has cheese & masala and 2nd layer has tomato, cucumber & cheese that's it.

Now You sandwich is ready for toasting, toat the sandwich carefully on hot Tawa using butter.

After toasting the sandwich cut them diagonally from 2 corners you get 4 pieces of sandwich.

Serve hot with mint chutney & tomato ketchup with french fries.

Mint chutney :

Ingredients:(simple)

Fresh coriander leaves - 1 cup

Fresh mint leaves - 10 to 15 pieces of leaves

Black salt - 1tsp

Lemon juice - 5tbsp

plain Curd - 50gm

Green chilli - 3 pieces

Preparation :

Take a grinder put coriander leaves, mint leaves, lemon juice, black salt, green chillis together, make a smooth puree of it then mix with curd by whisking you will get mint chutney.

Hope this tasty toasty sandwich of Bombay you will like. please make it at home this is too good. please let me know if you have any questions about the recipe. you can try my another recipe of appetizer wich you may like please click here for the recipe.

Cajun potatoes | BBQ Nation style Cajun potatoes recipe

2020-11-19T13:33:00.004+05:30

Cajun potatoes | BBQ Nation style Cajun potatoes recipe

Cajun potatoes are one of the best appetizer for me, the reason is the taste you can not forget. Cajun potatoes are really easy to make at home with few ingredients like small potatoes, tomato ketchup, cajun spice, salt, parsley or coriander leaves, etc. You can make it by roasting or frying the potatoes. I prefer roasting because it takes less oil to ready that's why I prefer the roasting method for this recipe. But you can fry them if you don't have a baking oven. Now I am going to share the recipe with you, just don't forget to share the recipe with family and friends.

Cooking time - 30 minutes

Serving persons - 5

Ingredients:

Small-sized potatoes - 30 pieces

cornflour - 2tbsp

salt - to taste

water - to boil the potatoes

Oil - 3tbsp

Red Chilli powder - 1tsp

Onion powder - 1tbsp

Garlic powder - 1tbsp

Tomato ketchup - 3tbsp

Cajun spice powder - 1tbsp

Black pepper powder - 1tsp

Fresh coriander leaves or parsley leaves chopped - 3 tbsp

Onion chopped - 1tbsp

Butter - 4tbsp

(Cajun sauce)

Mayonnaise - 1 cup

Red chilli powder - 1tsp

Cajun spice powder - 1tbsp

Onion powder - 1tsp

Cooking Method :

First, parboil the potatoes with skin & salt into the pressure cooker, cook the potatoes at 50%.

Now throw away the water and keep the parboiled potatoes.

Now gently press the parboiled potatoes by your hand. Don't press too hard otherwise, it can break into pieces.

Now toss these pressed potatoes into melted butter then toss into corn flour.

Then arrange the cornflour & butter coated pressed potatoes in a grill food pan and set them into the preheated oven for 17 minutes at 170℃ for roasting. (or you can fry them in oil after coated with cornflour but for fry not required butter coating).

In the meantime make the cajun sauce by the ingredients which are mentioned up there. Keep aside the sauce.

After roasting the potatoes it becomes golden brown in colour and crispy too. Keep aside for now.

Take a sauté pan put oil in it heat the oil, put chopped onions in it sauté for few minutes then gradually add chop coriander leaves, tomato ketchup, garlic powder, onion powder, cajun spice, red chilli powder, black pepper powder, & salt, add a splash of water, cook them until raw flavour is gone.

Then add roasted potatoes in the pan, toss in the sauce at high flame until all the potatoes evenly coated with the sauce and dry up a little bit.

Move it from the flame arrange the sautéd cajun potatoes on a plate, then drizzle the cajun mayonnaise sauce over the cajun potatoes.

Garnish with chopped parsley serve hot.

Hope this tangy spicy appetizer you will like, this is an amazing appetizer, which you may try at home by your self once. If you have any questions about this mouth-watering recipe please let me know in the comment section below. You can try my another appetizer recipe by click here.

Schezwan mixed fried rice |the best fried rice recipe in the world

2020-11-17T11:47:00.002+05:30

Schezwan mixed fried rice |the best fried rice recipe in the world

This Schezwan nonveg mixed fried rice is best for me. I have done some experiments with this fried rice at home and it becomes wonderful for me & my family. I love that or Chinese food very much I prefer rice then the noodles. So I love to try different kinds of fried rice at home when I got the free time. today I will share this recipe with you all which you will definitely love it. I prefer it for dinner mainly.

Cooking time - 40 minutes

servings - 5 person

Ingredients:

Basmati rice - 700gm

Refined oil - 30ml

Onion - 2 piece fine chopped

Garlic - 15 to 17 cloves

Whole peppercorn - 10 piece

Star anise - 3 piece

Green chilli - 4 piece fine chopped

Capsicum - 1 piece small diced

Carrot - 2 pieces small diced

Green Beans - 20 pieces small diced

Green spinach leaves - 10 to 15 pieces

Boneless diced chicken breast - 200gm

Prawns - 50gm

Eggs - 4 pieces

Salt - to taste

Black pepper powder - 3tbsp

Bay leaves - 2 piece

Schezwan sauce - 2tbsp

Soya sauce - 4 tbsp

Vinegar - 3 tbsp

sugar - 1tsp

water - 1/2 cup

Cooking Method :

Wash the raw basmati rice 3 times then Boil the basmati rice at 90% with added salt, 2tbsp of refined oil, bay leaves & one piece of star anise.

After boiled, spread the hot rice under the air for a stop overcooking.

Now take hamandista put garlic cloves & the whole peppercorn together grind them coarsely, keep them aside after grind.

Now make scrambled eggs with added salt and black pepper powder keep aside.

Fry the boneless chicken pieces & prawns with added salt and black pepper, keep aside together for later use.

Now take another Kadai to add oil in it heat up for a minute. Now add 2 piece star anise & coarsely ground garlic and pepper mixture.

Sauté for 30 seconds then add chopped green chilli & chopped onions to it.

Sauté for 2 3 to 4 minutes at medium flame. Then add Schezwan sauce, Soya sauce.

Then put all diced vegetable in oil and do sauté for 6 minutes at medium flame.

Now add salt, sugar, black pepper powder in vegetable and mix them for few seconds.

Now add all nonveg ingredients which were cooked before. Mix them with spice and veg for 1 to 2 minutes.

Then add 1/2 cup water in it let it boil for a minute then add cooked rice it,

Add 1tsp sugar and required quantity of salt with rice. Mix the rice with all the spice and veg & nonveg ingredient properly in low flame.

Finish the mix with vinegar & black pepper powder at last.

Your Schezwan nonveg mixed fried rice is absolutely ready.

Chilli chicken will be the best side dish with this fried rice.

Hope this mouth-watering tangy spicy Schezwan mixed fired you will like, try once at home I can say this makes you smile after have it. Any questions about this recipe please let me know in the comment section below. You can try my another Malaysian fried rice recipe which you may also like. Click here to get the recipe.

Bengali Mutton curry | Lite delicious Bengali mutton-er jhol

2020-11-14T13:47:00.000+05:30

Bengali Mutton curry | Lite delicious Bengali mutton-er jhol

Bengali mutton curry authentic style thin gravy which will give you the taste of Bengali cuisine. Once you make it you will never forget the taste of it. simple and easy to make. This mutton-er jhol is best with basmati rice. On every occasion I personally made this at my home, I learned this recipe from my mother, she made it just delicious. So I got the recipe from her self. I have tasted so many mutton gravy "kosha" or "Jhol" but this one is awesome. So I am going to share this recipe with you all please make this at home once.

Cooking time : 1 hr

Serving persons : 5

Ingredients:

Mutton - 1kg

Mustard oil - 60gm

Bay leaves - 2 piece

Cardamom - 6 piece

Cinnamon - 2 big stick

Mace - 1 piece medium

Cloves - 6 piece

Whole black pepper - 10 pieces

Salt - 2tbsp

Onion big - 3 pieces sliced

Garlic - 20 cloves

Ginger - 15gm(1piece thumb finger size enough)

Sugar - 1tsp

Hand made Coriander & cumin paste - 1.1/2tbsp

Coriander powder - 1/2tsp

Kashmiri red chilli powder - 1tbsp

Green chilli paste - 2tbsp

Potato big - as your choice

Tomato - 1 big piece (chopped)

Water 1-litre hot water - (500ml for boil+ 500ml for gravy)

Cooking method:

First slice the onions, grate the ginger and garlic, chop the tomato, make a paste of green chillis and coriander, cumin separately, keep aside them.

Now cut the potatoes into 1/2 and fry them until golden brown, keep said them for later use.

Now take a pressure cooker fill half with water, put 3 pieces of cardamom, 1 piece of cinnamon, 5 pieces of whole black pepper, 3 pieces of cloves, 1 piece of bay leaves, and 1kg mutton pieces boil them at 85% (3 to 4 whistles of the cooker is enough for cooking).

After 85% boiled of mutton pieces with garam masala keep all of them with mutton stock. Just throw away the whole spices from the mutton stock. keep them separately mean water and mutton for later use.

Now take a Kadai to add mustard oil let it heat up for a minute.

Now temper in mustard oil leftover 3 cardamoms, 1 cinnamon, 1 bay leaves, 5 whole peppercorn, 3 cloves, 1 mace for 20 seconds.

Now add sliced onions sauté them until golden brown at medium flame.

You will get a nice aroma from oil spice, then add chopped tomato & sugar, sauté them for 3 minutes until tomato gets soft.

Then add coriander powder, Kashmiri red chilli powder, & cumin & coriander paste to oil spice, sauté spice for 5 minutes.

After 5 minutes of sautéing, add grated ginger, garlic & green chilli paste continue to sauté for 7 minutes.

After that add only boiled mutton & salt into the oil spice and continue to sauté them for 15 minutes at high flame until oil leaves from the gravy.

When you see oil is starting to leave from the gravy, slow the flame add the mutton stock and hot water to the gravy. Check the salt if required.

Simmer for 20 minutes with the lid on, after that your thin mutton-er jhol is absolutely ready.

Serve with basmati rice.

Hope this easy recipe you may like. This easy recipe makes once at your home you will never upset after making it, I can definitely say to you. Any questions about the recipe please let me know in the comment section below, till then try my another mutton kosha gravy recipe with is mouth-watering too. Just click here to get the recipe.

Easy Phirni Recipe | How To Make Delicious Phirni Dessert

2020-11-13T15:46:00.004+05:30

Easy Phirni Recipe | How To Make Delicious Phirni Dessert

Phirni is originated in Persia, but it is famous in India by Mughals. This delicious creamy rice pudding made of milk, rice flour Kesar, cardamom, nuts & raisins. Phirni is now popular with natural fruit flavors like mango, strawberry, etc. Today I will share this recipe which will be mouth-watering for you. I personally love this recipe so much, so sometimes I make it at home. So why don't you try this once by my recipe?

Cooking time : 40 minutes

Serving person : 5 person

Ingredients:

Basmati rice - 100gm

Full fat milk - 1.5 liter

Ghee - 2tbsp

Sugar - 50gm

Salt - small 1 pinch

Milk made - 30gm

Cardamom powder - 1/2tsp

Saffron - 5 to 6 piece threads

Cashew nuts - 10 to 15 pieces

Raisins - 10 to 15 pieces

Cooking Method :

First, soak the rice for about 15 minutes in the water. Then strain it, now grind the raw basmati rice in a grinder, make sure the grind should neither be too coarse nor too fine.

Now add I cup of hot milk to the basmati rice flour. Stir it to avoid lumps, keep aside.

Now take a pan, slightly roast the cardamoms on low flame. Then grind the cardamoms into powder, Keep aside.

Now take a heavy bottom pan to add milk to it for boiling. Add saffron threads for good colour & aroma.

While boiling starts add milk-soaked rice flour to boiling milk. Keep stirring the mixture to avoid lumps.

Now add sugar & milk-made to it mix them properly at medium flame until phirni thickens.

Now take another pan sauté raisins & cashew nuts in ghee for a minute.

Then mix the sautéd Cashew nuts & raisins to phirni.

At last, you add cardamom powder to phirni for a sweet aroma mix them for 2 to 3 minutes.

simmer until phirni is neither too thin nor too thick.

When you understand the phirni is absolutely ready, pour the phirni into burnt clay cup.

After filling the cup with phirni put it into the fridge for about 24 hours for best taste & texture.

Serve chill after the main course.

Hope you like this recipe please make sure you follow my recipe steps. This is a very easy recipe of phirni which you can easily make at home. Any questions about the recipe please let me know in the comment section below. You can try my another dessert recipe (Moong dal Halwa) by click here.

Chicken Caesar salad | How to make classic Caesar salad

2020-11-09T14:15:00.002+05:30

Chicken Caesar salad | How to make classic Caesar salad

Caesar salad is one of classic old age salad which was created by Caesar Cardini in 1924 in Tijuana. where Cardini had opened a kitchen to attract the Americans who were frustrated by prohibition. Once there a busy weekend Cardini's kitchen was running short of ingredients and threw out some leftover foods and ingredients than one salad order comes there, so they made the salad with some few ingredients like iceberg lettuce, olive oil, raw eggs, garlic, parmesan cheese, and some more ingredients. After that salad was famous then and there. Today I will share the classic recipe of the Caesar salad.

Preparation time : 20 minutes

Serving : 2 persons

Ingredients :

(For salad dressing)

Raw eggs yolk- 1 yolk only (chilled)

Olive oil - 25ml

chopped garlic - 5gm

finely grated Parmesan - 10gm

Canned Anchovy fish - 1 piece

Lemon juice - 5ml

Crushed Black pepper - 2gm

Dijon mustard - 1/2 tsp

salt - to taste

(salad ingredients)

Iceberg lettuce/ romaine lettuce - 1 pc big

Beacon strips - 4 pcs

Grilled Chicken breast - 1 pc (grilled with olive oil, dijon mustard, and thyme, black pepper)

Bread croutons - 10 to 15 pc

Cherry tomatoes - 6 pc

Parmesan cheese shavings - 15 gm

(For croutons)

Olive oil/butter - 2tbsp

Chop garlic - 2tbsp

Chop thyme - 1tsp

Preparation method/Cooking method :

First, make croutons, cut bread into small cubes then mix with olive oil chopped garlic, and chopped thyme to the bread cubes. Now bake them at 160℃ for 8 minutes. When the golden brown colour coming to croutons that means croutons are ready. keep aside for later garnish.

Now take a big container put some ice cubes and water in it, when the ice gets melted and water becomes chill. Break the iceberg leaves and put it into an ice-chilled water container for an ice bath(It is necessary for crispy fresh lettuce). Leave it for 10 minutes and then put all soaked lettuce into the strainer for removing the water from the lettuce leaves.

For the dressing take a round bowl, add chilled egg yolk, lemon juice, & dijon mustard, mix them together for a second now take a whisk mix the bowl ingredients with olive oil drop by drop. continue whisking until oil fully absorbed into the egg yolk mixture, and remember to whisk only onside circular motion. At this time Emulsification started and you get handmade mayonnaise. Now add salt, canned small anchovy fillet, chop garlic, finely grated parmesan cheese, and crushed black pepper to it mix the ingredients with mayonnaise to get Caesar dressing.

Now take a mixing bowl to add the desired quantity of dressings and crispy fresh lettuce and mix them by slow hand.

Put into a plate garnish with crispy bacon and grilled chicken and finish with Bread croutons, Cherry tomatoes, and parmesan shavings.

Hope this Classic Caesar salad you will like, this is a very good salad which may be your best choice.

Any questions about the recipe, please let me know in the comment section below. please try another salad recipe from my cookbook by click here.

Moong Dal Halwa | how to make moong dal Halwa with khoya

2020-11-08T14:39:00.003+05:30

Moong Dal Halwa | how to make moong dal Halwa with khoya

The recipe of Halwa first known by the food historians claims that it appeared in the 13th century in an Arabic book called Kitab al-Tabikh (The book of food recipe). Written by Muhammad ibn al- Hasan ibn al-karim. eight varieties of halwa are mentions there, and Moong dal halwa was one of them. And This Moong dal halwa tracing back to Rajasthan. This dessert mostly made in winters as a warmer dessert. So I am sharing this dessert recipe in this cold season because once you taste this dessert you will never forget the taste of it. It is so delicious and easy to make, but need more patience while you making it.

PJ.wikilovesfood, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

Cooking Time - 1 hr

Servings - 10 portions

Ingredients:

Yellow Moong dal overnight Soaked - 250gm

Sugar - 200gm

Ghee - 2 cup

Milk - 500ml

Cashew nuts - 30gm

Almonds nut - 20gm

Pistachios - 10gm

Raisins - 20gm

Cardamom powder - 1/2tsp

Khoya/Mawa - 1.1/2cup

Saffron - 20 threads

Cooking method :

Chop all the nuts, keep aide them, now soak the saffron threads into 4 tbsp hot milk for about 30 minutes, keep aside for later use.

Finely Grate the mawa/khoya and set aside for later use.

sauté nuts and raisins into ghee for 1 minute and set aside for garnish.

Now grind the moong dal which was soaked overnight (please do not make a fine paste of it, make sure it has a good quantity of moong dal granule are left in the paste, the Taste of this dessert depends on this grinding process).

Now Take a nonstick Kadai put 2 cup ghee in it and melt in medium flame.

When ghee is getting hot add moong dal granule paste in it, and mix and sauté at low flame for 30minutes.(or it may take 40+ minutes to cook the moong dal properly at low flame).

when moong dal granule paste becomes separating or crumbling & getting good nutty smells from the moong dal and colour also turns yellowish-brown. That means your moong dal granule mixture is perfectly cooked.

Now add hot milk and saffron milk into the cooked moong dal and stirring them continuously.

After a few minutes of stirring the moong dal mixture, you will see milk is getting absorbed into the moong dal mixture and increases the volume.

Do not stop stirring the mixture. Do it at a low flame for 15 minutes.

Now add sugar & cardamom powder into the Kadai. Stir it continuously with moong dal mixture. you will see sugar gets melted and the mixture becomes watery but do not stop stirring.

dry the moisture by stirring continually the mixture. and stirring the mixture until ghee leaves from the moong dal halwa.

Now add grated Mawa or khoya into the halwa, mix them for 6 minutes.

Now add sautéd nuts & raisins into the halwa mix them a little bit.

Your Moong dal halwa is absolutely ready.

Serve hot.

Hope this Desi dessert you will like. I can say this is an amazing dessert which you should make at home. I really love this dessert that's why I bring the recipe for you guys. Try the recipe in this cold season, it won't upset you at all. For any questions about the recipe please let me know in the comment section below. One thing you have to remember for this recipe that is only stirring -stirring - & stirring the mixture for getting a good result. Please suggest some recipes where I can work for you.

Chilli chicken dry recipe | How to make easy dry chilli chicken

2020-11-07T11:25:00.001+05:30

Chilli chicken dry recipe | How to make easy dry chilli chicken

This dry Chinese chilli chicken is an absolutely lip-smacking appetizer. This dish actually salty-sour and spicy hot in taste. But I make it, little sweeter, with tanginess & spicy hot in my recipe. This recipe great at every occasion, but a perfect appetizer for a cocktail party, without it, can't imagine the party. The combination of garlic and ginger red chilli paste with Chinese sauces make this dish just awesome. I'll show the authentic way to make this appetizer here. please stick here to get the absolute recipe.

Preparation time - 1.30hr (marination time included)

Cooking time - 30 minutes

Serving person - 5 persons

Ingredients:

(For Marination)

Chicken boneless - 600gm

Vinegar - 1tbsp

All-purpose flour - 4tbsp

Corn flour - 6tbsp

Ginger paste - 1/2tbsp

Garlic paste - 1/2tbsp

Soya sauce - 2tbsp

Red chilli sauce or paste - 1 tbsp

Red chilli powder - 1tbsp

Black pepper powder - 1tbsp

Egg - 1 piece

Salt - 1tsp

Oil - for frying

(For the sauce)

Fish sauce(optional for good aroma) - 1tbsp

Chicken broth powder - 1tbsp (optional for the better taste)

Soya sauce - 2tbsp

Green Chilli sauce - 2tbsp

Red chilli sauce - 2tbsp

Honey - 1tbsp

Tomato ketchup - 4tbsp

Vinegar - 4tbsp

water - 1/4 cup

(For the stir fry)

refined oil - 3tbsp

salt - to taste

Chopped green chillies - 4 pieces

Chopped garlic - 2tbsp

Chopped ginger - 1/2 tbsp

Onion - 3 pieces (1inch squares)

Large coloured capsicum - 2 different colour (1inch squares)

Spring onions - 3 to 4 chopped for garnish

Cooking & Preparation Method :

In a large bowl mix, all the marination ingredients listed under marination section ( soya sauce, egg, ginger paste, garlic paste, red chilli sauce, red chilli powder, salt, black pepper powder, vinegar, mix the ingredients with chicken and then add chicken pieces to coat the spices properly. Now add cornflour and all-purpose flour into the marination and coat them to chicken pieces. Leave is with cover for about 1 hour into the fridge.

Now Chop the spring onions & cut the onions and colour capsicums into 1-inch squares, keep aside the veggies.

Now take a big Kadai to add oil for frying the marinated chicken pieces.

Heat oil for deep fry at least (350℃ F). Now fry the marinated chicken pieces into batches for about 4 to 5 minutes.

While you see the colour of chickens are getting golden brown move from the frying oil keep aside. (do not fry them too long otherwise chicken pieces get rubbery)

Now take another Kadai heat 3 tbsp oil and stir fry the veggies with added chopped ginger, garlic and green chillies. After few minutes of sautéing them add soya sauce, fish sauce, chicken broth powder, green chilli sauce, red chilli sauce, tomato ketchup, honey & salt(add very less), sauté them for 5 to 6 minutes at medium flame.

Now put 1/4 cup of water in to stir fry veg mix all the ingredients with water and cook them for 5 minutes at high heat.

When water dries out add fried chicken pieces and tosses into sauce and veggies for 4 to 5 minutes.

Finish with vinegar and chopped spring onion to mix them for few seconds.

Serve hot with fried rice or cocktails.

Hope this lip-smacking Chinese chilli chicken recipe you will like it, this is very easy to make, I made 3 different sections of cooking ingredients which will help you to make this easier. Please try this and tell me about the taste of it. Any questions about the recipe please let me know in the comment section below. For more recipe like this please stay tuned into my channel. till then try this another Asian dish which will goes best with this dry chilli chicken, get the recipe by click here.

Malabar Chicken Biryani | How to make Malabar chicken biryani

2020-11-05T16:26:00.001+05:30

Malabar Chicken Biryani | How to make Malabar chicken biryani

Hi, today I will bring here the taste of Malabari chicken biryani into my recipe, actually when I was in Kerala for my work, when I working as a chef in Marriott I used to had this Malabari chicken biryani in lunch, & dinner because this is so delicious, and I love it so much. I have tasted so many biryanis around India, but this one just loveliest. It is a little bit sweeter. a little bit white in colour and very aromatic. one of the spice call star-anise is very important for this recipe. I am going to share this recipe with you all which you can make at home easily.

Cooking time - 1hr

servings - 6 persons

Ingredients:

(For Biryani chicken masala)

Chicken Pieces - 1kg

Salt - to taste

Lemon juice - 3tbsp

Turmeric powder - 1tbsp

Red chilli powder - 2 tbsp

Coconut Oil - 1tbsp

Refined oil - 4tbsp

Ghee - 2tbsp

Red onion - 2 piece (sliced)

Ginger paste - 1 tbsp

Garlic paste - 3 tbsp

Green chilli - 4 pieces

Cumin powder - 1tsp

Sugar - 1tbsp

Tomato - 2 pieces

Yoghurt - 200gm

Fresh Coriander leaves -1/2 cup

Coconut milk - 1 cup

(For biryani masala)(Grind this masala together)

Fennel seed - 1tsp

poppy seed - 1tsp

Cinnamon stick - 1 large piece

Cloves - 5 pieces

Mace - 1 flower

Star anis - 1 piece

Green cardamom - 7 piece

(For Biryani rice)

Basmati rice - 700gm

Whole peppercorn - 7 to 10 piece

Ghee - 3 tbsp

Fennel seed - 1/2 tsp

Cardamom - 4 pieces

Star anise - 1 piece

Mace - 1/2 piece

Cinnamon stick - a small piece

Curry leaves - 1 sprig

small onion - 1 piece (sliced)

Red onion 1/4 cup

Rosewater - 1tbsp

Salt - 1tbsp

water - 1.5 liter

(For Garnish)

Ghee - 1.1/2 tbsp

Raisins - 15 to 20 pieces

Cashew nuts - 15 to 20 pieces

Pineapple - 1 cup small pieces

Cooking Method:

First, marinate the chicken pieces with turmeric powder, salt, lemon juice, red chilli powder, and keep aside.

Now soak & keep aside the biryani rice for about 30 minutes.

Ready your garnish by sauéting cashew nuts & raisins in ghee for 1 minute. (keep aside for later use).

Now take a Kadai or big pan add coconut oil, refined oil and heat for few seconds.

Now add sliced onions into the Kadai & sauté for 5 to 6 minutes until golden brown.

Now add ginger, garlic paste & green chilli paste to Kadai. Keep sautéing for 3 to 5 minutes at medium flame.

Now add salt, cumin powder red chilli powder and mix them well for 5 to 6 minutes.

When the raw flavours of masala goes away from fried onion masala now add the marinated chicken pieces into the Kadai.

Now stir fry the marinated chicken pieces with onion masala for about 5 to 8 minutes.

Then add diced tomato & curd to the chicken masala, mix them well for a few minutes.

After few times of sautéing the chicken masala, add grounded biryani masala fresh coriander leaves and ghee in it. (grounded Biryani masala is in the ingredient list).

Mix and cook for about 15 minutes more. While you understand chicken pieces are getting tender, add coconut milk in it.

Now add ghee & cover the chicken gravy masala and cook for 5 minutes more.

After ready, the biryani chicken masala comes to the rice preparation.

First, take another sauté pan add refined oil & ghee heat at medium flame, add fennel seeds, whole peppercorn, star anise, cardamom, cinnamon stick, mace, curry leaves, sliced small onion & sugar in the pan and do sauté for 1minute at medium flame. (quantity of the spices are mentioned in the ingredient list).

Now add soaked rice to the pan and sauté the rice for 3 to 4 minutes with spices.

Now add water & salt, rose water in the rice (quantity mentioned is in the ingredient list).

Cook until tender and water properly dries out and stir it frequently.

Set aside the rice after done.

Now take a big patila grease ghee on the bottom of it. Now spread the chicken masala in it then spread the cooked rice over the chicken masala, now sprinkle fried raisins cashews & pineapple cubes.

Do the same layers after and after until all items are finished to set in layers.

Then cover with foil or atta dough, set in low flame over Tawa for about 35 minutes.

Your Malabar chicken biryani is absolutely ready to enjoy.

Hope this tasty and aromatic Malabari chicken biryani you may like. Please make this recipe at home. This is really a loving dish for everyone. Any questions about this recipe please let me know in the down comment section. please try my another easy biryani recipe by click here.

Creamy Peri peri Chicken Pasta | peri peri sauce penne pasta

2020-11-04T16:52:00.001+05:30

Creamy Peri-peri Chicken Pasta | peri-peri sauce penne pasta

Creamy cheesy Peri-Peri pasta is just wow, the taste of this pasta with smokey, spicy, tangy & cheesy are so much good. That's why this pasta is on my favorite list. The combination of cream & smokey peri-peri masala is just unbelievably tasteful on pasta. I will share an easy recipe of creamy peri-peri pasta while you will definitely love it. this recipe will give you an indo-western taste.

Cooking time - 30 minutes

serving - 4 peoples

Ingredients :

(For boiling pasta)

Penne pasta - 200gm

Water for boiling - 1 liter

Salt - 1tbsp

Refined Oil - 4tbsp

(For peri-peri mix)

Red chilli powder - 1tsp

Garlic powder - 2tbsp

Cinnamon powder - 1/2tsp

Oregano - 1tsp

Ginger powder - 1/2 tsp

Sugar - 1tsp

Salt - 1tsp

Onion powder - 1tbsp

Smoke paprika powder - 1tbsp

(Other Pasta ingredients)

Butter - 4tbsp

Refind flour - 3tbsp

Milk - 500ml

Fresh cream - 50gm

Any processed cheese - 1cup

Tomato ketchup - 2tbsp

Chicken boneless - 1 cup (small cubes cut)

Any colour bell pepper - 1 piece

Broccoli - 1cup (optional)

Mushroom - 1cup (optional)

Corn kernels - 1/2 cup (optional)

Black crushed pepper - 1tbsp

Basil fresh - 3 to 4 leaves

Chopped garlic - 1tsp

Cooking Method :

First, boil the penne pasta for 7 to 8 minutes with added salt and oil. Keep aside after done it.

Now take a sauté pan add 3tbsp of olive oil or refined oil, now add garlic and sauté for few seconds. Then add boneless chicken cubes, sauté at medium flame for about 1 minute now add bell pepper, broccoli, corn kernels, mushrooms & salt, and pepper sauté the vegetable & chicken for 5 minutes. Keep aside after stir fry.

Now mix all the dry spices for peri-peri mix in a small container. keep aside for later use.

Now take another sauté pan put 4tbsp butter, melt in low flame, now add 3tbsp refined flour. Mix together at low flame (use whisk). when you get nutty smells from the cooked flour & butter mixture add milk to it and continue stirring the mixture.

You will see lump is forming into the mixture, continue to stir the mixture to stop lumps forming inside the sauce.

Now add salt & sugar, tomato ketchup & peri-peri mix in the sauce, and stir frequently. Cook for a few minutes at low flame. If you see the sauce is getting dry, you can add more milk to it.

Your peri-peri sauce is ready now add boiled pasta, stir fry chicken & vegetables into the peri-peri sauce.

Lastly, add grated Amul cheese & fresh cream to the pasta mix it for 2 minutes, finish with fresh basil.

Serve hot with roasted garlic bread on the side.

Hope this B-e-a-utiful creamy & cheesy peri-peri sauce chicken pasta you may love. Please make at home, this is very good pasta which gives you smoky spicy and little tanginess to your tongue. Any questions about this recipe please tell me in the comment section below. And please share this recipe with your family & friends. you can try my delicious appetizer Crispy Fried Calamari recipe by click here

Easy Chicken Biryani | Delicious Chicken Biryani for newbie

2020-11-03T14:04:00.001+05:30

Easy Chicken Biryani | Delicious Chicken Biryani for Newbie

Different kinds of people believe that Biryani invented from Persia and was brought to India by the Mughals. But This Delicious aromatic meat rice was further developed in the Mughal royal kitchen. This dish was a great balanced diet for Mughal soldiers, which was given by the Mughal queen. she asked the chef to prepare meat aromatic rice for them. Today this biryani is very famous everywhere, I have tasted many biryanis around the cities in India, they are really different and tasteful. Today I will share a recipe for biryani which is very easy to make for everyone.

Cooking time - 1hour

Serving - 6 persons

Ingredients:

(For cooking chicken)

Mustard Oil - 20gm

Ghee - 4tbsp

Chicken large pieces with bone - 1kg

Basmati rice - 700gm

Onion slice - 400gm

Tomato slices - 4 pieces

Green chillis slit - 6 to 7 pieces

Ginger paste - 4 tbsp

Garlic paste - 3 tbsp

Plain curd - 300gm

Any Biryani masala - 6tbsp

(For cooking rice)

Long grain basmati rice - 700gm

Shah jeera - 1tsp

Green cardamom - 4 pieces

Cloves - 4 pieces

Cinnamon - 2 pieces

salt - 2.1/2 tbsp

water to boil rice - 2.5 liters

Mint leaves - 4 to 5 leaves

Potato - 4 pieces cut into 1/2 pieces (optional)

(additional items for biryani)

Milk - 1 cup

Mawa - 1/2 cup

Rosewater - 1tsp(optional)

Kaora water - 1tsp(optional)

Mitha ator - 1bottle small

Cooking method:

First, Take a heavy bottom big pan to add a good amount of oil for frying the onion slice with potato cubes, when you get light brown potatoes remove the fried potatoes only.

fry the onion slice until golden brown, now add ginger & garlic paste into the fried onion.

Sauté for a few minutes now add chicken pieces to the masala.

Sauté chicken pieces in high heat for about 2 to 3 minutes.

Now add your favorite Biryani masala to sautéed chicken masala.

Now mix the masala with chicken and add a splash of water.

Cook the whole thing for about 5 to 6 minutes at medium flame.

Now add sliced tomatoes to the chicken masala gravy. And sauté for 5 minutes at low flame.

Now add plain curd to the chicken gravy masala, and mix & cook at low flame for 7 to 8 minutes.

Now add slit or whole green chillis to the gravy and mix it.

Now cover and cook for at least about 20 minutes at low flame. Stir the gravy in between this time otherwise it can stick to the bottom.

After 20 minutes of simmering the chicken gravy, dry up the gravy a little bit.

Now on another side of the gas oven set a heavy bottom pan with water for boiling the rice by adding salt, Shah jeera, Green cardamom, Cloves, Cinnamon, salt & oil, now let it boil for 5 minutes.

When you see water starts boiling add soaked long grain basmati rice to boiling water.

Now cook the rice for at least 70%. strain out the water and keep the rice.

Now take a big patila or pan, grease ghee bottom of the patila, set a layer of rice over it, then put chicken gravy and potato over the rice, and sprinkle crumbled mawa over them. Again set rice layer over the chicken and potato then again set chicken & potato and mawa over the 2nd layer of rice set all layers like this.

At last sprinkle milk, mawa, ghee, mitha ator & mint leaves over the chicken and rice layer.

Now cover with a lid and fill the side gaps with atta dough.

Set the covered biryani patila over thick Tawa on high flame for 5 minutes.

Now low the heat after 5 minutes and 'Dum' or cook for 40 minutes.

Serve the biryani with raita and sliced onion on the side.

If you want to keep the biryani for later consumption you can keep in the fridge, I can say 1 day old kept biryani is more & more delicious than a fresh one for me.

Hope this delicious chicken Biryani you will like. It is an easy made recipe which I shared. Please make this at home and tell me how it becomes. I will post more beautiful recipes like this on the future. till then enjoy this easy tasty chicken biryani by making at home. Any questions about the recipe please tell me in the comment section below. You can enjoy the mouth-watering Chicken Yakhni pulao recipe by click here.

Spaghetti Aglio e olio | How to make Spaghetti Aglio e Olio

2020-11-02T12:53:00.000+05:30

Spaghetti Aglio e olio | How to make Spaghetti Aglio e Olio

Classic Spaghetti Aglio e Olio pasta is very easy to cook with just 10 minutes with simple ingredients (Olive oil, spaghetti pasta, minced parsley, minced garlic), etc. now I take 20 minutes to make after all the preparation. this recipe originated in Italy, This spaghetti Aglio e olio pasta I love very much. Its has a unique combination of garlic and chilli flakes which gives you a delicious flavour to the pasta. I will share this recipe in the easy way which you may love.

Vee Satayamas from Bangkok, Thailand, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons

Cooking time: 20 minutes

Servings: 4 persons

Ingredients:

Spaghetti pasta - 300gm

Red Chilli flakes - 5gm

Garlic cloves - 20 pcs

Black pepper powder - 5gm

Olive oil - 5gm

Butter - 1 small cube (for richness)

Fresh & finely minced parsley - 3gm

Salt - to taste

Parmesan cheese - 1/2 small cup (use as garnish)

Mushroom/Prawn/chicken cube/ham cubes - (optional if you want to add)

Cooking Method :

First, boil spaghetti pasta for 7 to 8 minutes with added salt & oil.

After boiled strains out Pasta water and keep aside the pasta in a bowl.

Now take a sauté pan add Olive oil wait for a while until oil is getting hot,

Now add thinly sliced garlic cloves sauté them until garlic becomes lightly golden.

Now add red chilli flakes to sautéd garlic sauté and mix them for few seconds.

Now add boiled pasta to sauté pan, add salt & pepper, mix properly with garlic and chilli flakes.

If you see pasta is getting dry add 1tbsp of pasta water and butter together.

Now mix them for next few seconds with grated parmesan cheese & finely minced parsley.

Serve hot immediately, with Garlic bread.

If you want to add chicken, mushroom or prawn, or ham you can add them optionally.

This Spaghetti Aglio e olio pasta is very simple easy to make and freshly made eatable pasta, do not keep the pasta for later consumption. This classic Italian pasta you can make at home easily. Any questions about the recipe please ask me in the comment section below. please check my another classic Italian appetizer Crispy fried Calamari recipe.

Classic Pesto Recipe | Basil Pesto | How to Make Pesto Sauce

2020-10-29T14:55:00.001+05:30

Classic Pesto Recipe | Basil Pesto | How to Make Pesto Sauce

Pesto may be a delicious flavourful sauce to you. is originated in Genoa, which is found in the Northern region of Italy. This sauce invented in the 16th century and traditionally consists of minced garlic, Fresh Basil, pine nuts, and blended with parmesan cheese and Olive oil. But sometimes cashew nuts and walnuts are using in pesto sauce. Pesto could be a healthy sauce, pesto is high in fat & calories. But also contains some nourishing vitamins, minerals. Pesto provides a decent immune system to the body with maintaining cell health & keep your heart healthy. Pesto sauce is very important in culinary, it is used in pasta, risotto, use as a veggie dip, spread on bread, stir in mash potato, use for making pesto butter, use in stuff chicken breast, enjoy with eggs, and use in Italian classic salad called Caprese salad. Today I will share the classic Pesto sauce recipe with you which you can use in different foods which I mention up there. You can store pesto sauce in a ceramic container for at least 5 days in the fridge, and cover the pesto sauce with olive oil to stop oxidation or discoloration.

Preparation time: 20 minutes

Ingredients:

Fresh Basil - 200gm

Extra virgin olive oil 500ml

pine nut - 30gm (cashew/walnut are optional use if you won't find pine nuts)

Garlic cloves - 10 pieces

salt - to taste

Black pepper crushed - 1tsp(optional for more taste)

Preparation Method :

First, remove the fresh basil leaves from branches, now clean the leaves properly.

If you want good colour in your pesto sauce, you can blanch your basil leaves for 10 seconds in hot boiling water and dip in ice-cold water for better rich green colour.

After doing this dry blanched basil leaves by putting them into a strainer for few minutes.

Remember to dry blanched basil leaves otherwise, pesto sauce can be spoiled within a day.

Now chop the garlic cloves and pine nuts or you can use the food processer for fine crushed.

Now take a grinder put all blanched basil leaves and make a fine smooth paste of it now add chop garlic & pine nuts into the grinder, grind for 2 or 3 seconds now remove.

Now here you have to be careful with that pesto paste, remove that paste fast from the grinder & put into a ceramic or carbon fiber bowl and add salt & pepper, Extra virgin olive oil into the pesto, mix it well. (without olive oil that pesto can be discolored or oxidized very fast).

Now freshly & finely grate the parmesan cheese and add into the pesto sauce. Mix the grated cheese very well and cover the top of the pesto with olive oil keep in a ceramic or carbon fiber container in the fridge for later use.

Hope This pesto sauce recipe you like, You can use this pesto sauce in many dishes like pasta, chicken, eggs, or salad. I will share one pasta recipe with pesto sauce which you may definitely love most.

Pesto pasta recipe

Pesto pasta is a delicious full of flavor dish which is best into a pasta recipe. I personally love this pasta with pesto sauce. It is very simple, easy, and tasty. very few ingredients need to make this pasta, pesto sauce, olive oil, parmesan cheese, cherry tomato, tagliatelle pasta. So I will share this recipe down below. This pasta once made does not reheat the pasta again for consumption, because basil doesn't like heat. Basil pesto turns black when you mix it on the flame. so Mix your pasta in a bowl, not in a pan I will tell in detail about the method.

Cooking time: 15minutes

Serving: 2 persons

Ingredients:

Basil pesto - 4tbsp

Parmesan cheese - 1tbsp

Cherry tomato - 5 to 6 piece

Tagliatelle pasta - 200gm

salt - to taste (for boiling pasta)

Fresh basil - 1 to 2 leaves for garnish

Pasta cooking water - as required

Butter - 1tbsp

Cooking method:

First, boil the pasta with salt and oil for 7 to 8 minutes for perfectly cooked pasta.

Now strain out the pasta into a bowl and keep pasta water too.

Now set a pan over medium flame melt butter in a pan, now put cherry tomato sauté for 20 seconds, now add boiled pasta into melted butter & cherry tomato mix them well for few seconds.

Now remove the pasta pan from over the flame and add pesto into the pasta, add hot pasta water and mix them well for 30 seconds, you will get smooth rich creamy pesto pasta.

Serve hot with garlic bread on the side of pasta & garnish with grated parmesan cheese & basil leaves on top of pasta.

Do not reheat the pesto pasta otherwise taste & colour can be spoiled.

So I shared the pesto sauce along with the pesto pasta recipes with you all. Please make it at home and tell me how it becomes after making it. Both recipes are very easy to make so try once. If you have any questions about these both recipes please let me know in the comment section below. And please share these recipes with your friends. And do try my classic Italian Carbonara pasta which you may like. Also, Try this crispy fried Calamari recipe too it is so delicious.

Mushroom Risotto Recipe | How To Make Risotto Rice Pasta

2020-10-28T12:58:00.001+05:30

Mushroom Risotto Recipe | How To Make Risotto Rice Pasta

Rissotto is the classic rice dish as well as a pasta of Northern Italy. This Risotto rice has another name called 'arborio rice' it is thick & starchy. This risotto pasta is so deliciously creamy and buttery & flavourful. I personally love this pasta because it is the best pasta dish for me. This Risotto made with mushroom, cheese, and butter & so delicious. This risotto takes 40 minutes to make, I will share the authentic recipe of mushroom risotto or "risotto ai Funghi" recipe which you will definitely love.

Cooking time : 40 minutes

Serving : 3 people

Ingredients:

Risotto rice - 200 gm

Fresh thyme - 20gm

Butter - 50gm

Olive oil - 10ml

Parmigiano-Reggiano cheese - 60gm

White wine - 15ml + 15ml =30ml

Chopped onion - 1 medium onion

Salt - to taste

Fresh Button Mushroom - 100gm

Porcini mushroom water - 50ml

Porcini mushroom - 5gm

Veg stock - 500ml

Chopped parsley - 1gm for garnish

Truffle oil - 1 tsp for garnish

Cooking method :

First, set a heavy pot over a medium gas flame. Put Olive oil, add fresh thyme, and do sauté well, you will get a nutty aroma when you sautéing the thyme into melted butter.

Now put raw Risotto rice direct from the packet into thyme and butter mixture. Sauté the risotto rice for 6 to 7 minutes at medium flame, when you see the rice is sticking to the bottom of that pan add 15ml of white wine to the rice. Mix and suté rice with wine, thyme & butter until good aroma comes from the rice.

Now put salt & Veg stock into the rice, stir it for 10 seconds now simmer for 20 minutes, and stir frequently. (please remember about adding very less salt into the rice while boiling, because other ingredients have high sodium quantity, like cheese & butter).

When you understand risotto rice is 85% cooked or "Al dente". If you see there is little veg stock left into rice then dry the excess stock at high flame.

Now spread the rice over a flat surface for getting dry and cool.

Now cut the button mushrooms into slices & keep aside. And soak the dry porcini mushrooms into hot water leave it for 10minutes.

Now take a sauté pan add butter and melt it. Now add chopped onions do sauté for 2 minutes.

Now add sliced mushrooms into the pan and sauté until mushrooms & onions get tender and soft.

Now put al dente risotto rice into the pan add porcini stock & porcini mushrooms, cook them for 5 minutes.

when you see water dries out from the risotto add white wine to the risotto, mix for 1 minute.

Now remove from flame, add a good amount of butter & finely grated Parmigiano-Reggiano cheese together at the same time and give it a nice mix.

You will get smooth rich creamy mushroom risotto pasta.

Garnish with 1tsp Truffle oil & chopped parsley and grated Parmigiano-Reggiano cheese over the risotto.

Hope this Classic Italian risotto you will like, Please make this at home. And tell me how it becomes after making. This risotto will best be enjoyed with Garlic bread. Any questions about this recipe please

let me know in the comment section below. You can see my another Italian classic Carbonara pasta recipe by click here.

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Kolkata Biryani Original recipe | How to make Kolkata Biryani

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Bombay cheese masala toast sandwich | Bombay toasty recipe

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hung curd rest time - 3 hours
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