Dal Makhni- A Well Known NorthIndian Dish

Ingredients:

Urad dal: 1 cup
Bengal gram: 1/2 cup
Ginger: 1 inch
Green Chillies: 2
Butter: 4tbsp
Cream: 2tbsp
Chopped tomatoes: 3
Chopped onions: 2
Garlic: 5-6 flakes
Cumin seeds: 1 tsp
Asafoetida:1 pinch
Red chilli powder: 1 tsp
Salt to taste

Method:

Thoroughly wash all the dals and soak it in water for 6-7 hours.
Add chopped ginger and garlic to the above and pressure cook for about 12minutes(2-3 whistles in high heat).
Then reduce the heat to medium and cook for another 15 minutes.
Add 2tbsp butter in a pan and fry cumin seeds,asafoetida in it.
Add thinly sliced green chillies to the above and fry till the colour changes to slight brown.
Add chopped onions and fry till golden brown.
Add chopped tomatoes,chillipowder and salt.
Cook till the mixture thickens.
Then add the cooked dals in to it and heat for 4-5 minutes by adding a little water.
Add the remaining butter and decorate with cream.

Lahsun ki Chuteny(Garlic Sauce)

Ingredients:

10 flakes of garlic peeled
2 tbsp red chili powder
1/4 tsp methi, roasted and ground
1 tsp Juice of Lemon
Salt To Taste

Method:

Grind all the ingredients in a blender using very little water.
Chill before serving.
Keep in an airtight container, and use for a couple of days.

Sagoo(Sabudana) Poori

Ingredients:

250gm Sabudana (Sagoo)
4-5 boiled potatoes
2 green chilies
1/4 tsp Red chilly powder
Salt to taste
Oil to fry

Method :

Soak the sabudana in water for an hour.
Boil 4-5 potatoes, peel it and mash it.
Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well.
Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
Put oil in a kadai and heat the oil.
When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown.
Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue.

Aloo Tandoori

Ingredients:

2 tsp Khoya
2 tsp Green Peas
2 tsp Cashewnuts
Ghee for Tempering
4 large Potatoes
2 tsp Cumin powder
50gm Sesame Seeds(Rashi or til)
30 gm Cottage Cheese
1½ tsp Red Chilli powder
2 tsp Garam Masala powder

Method:

Wash potatoes, peel them and halve them. Scoop out the centres and discard.
Immerse the potatoes in the water and parboil them.
Now, deep-fry the potatoes and roll them in the sesame seeds.Reserve aside.
In a pan, heat ghee, add masala and roast.
Then add the cottage cheese,khoya, green peas and the cashewnuts.
Stuff potatoes with the cottage cheese mixture.
Put the stuffed potatoes in a baking dish, and place in a moderately hot microwave for 15 minutes.
Serve hot.

Peas Cutlet

Ingredients:

Green Peas -200gm
Potatoes-2
3 chopped green chillies
2 tsp of ginger garlic paste
Coriander leaves-1/ 2 cup
Maida- 1cup
Breadcrumbs or suji-1cup
Garam masala -1tsp
Salt to taste
Oil for deep frying

Method:

Cook green peas and potatoes till they are tender.
Allow them to cool thoroughly.
Mix all the ingriedients except maida and oil in a bowl.
Divide the mixture into portions.
Shape each portion into a cutlet –the shape can vary as per your choice.(round or oval).
Grease your palms and flatten the cutlet slightly.
Take maida in a plate.
Add just enough water to form a smooth dough.
Dip the cutlet in the dough and roll it over the breadcrumbs or suji.
Fry these cutlets in oil.
Serve with tomato sauce and green chuteny.

Paneer Omlet

Ingredients:

Paneer - 100 gm
Onion (medium size) - 2
Green Chilli - 2
Curry Leaves - as required
Egg - 4
Pepper powder - ½ teaspoon
Red Chilli Powder - ½ teaspoon
Cummin (Jeera) - ½ teaspoon.

Method:

Add 2 teaspoon of oil in a frying pan and add chopped paneer, onion, green chilli, curry leaves, cummin, pepper and red chilli powder and fry it.
Now add this mix to eggs and stir it till it gets mixed.
Now heat the tawa and prepare omlets in the usual way.
Add tomato pieces just before the omlet is boiled fully.
Garnish with coriander leaves to get the unique flavour.
Apply pepper powder over omlet before you take it off the tawa.
Apply oil slightly before you take the omlet off the tawa.
Serve it hot and enjoy.

Crab Masala

Ingredients:

Crab – 750 gm
Onion – 250 gm
Garlic-ginger paste-1 teaspoon
Red-chilli – 3
Green chilli – 3
Pepper Powder - ½ teaspoon
Cummin Powder - ½ teaspoon
Coriander Leaves - 1 cup
Coconut Milk– 2 tablespoons
Turmeric powder – 1 pinch
Salt – as required
Oil - 3 tablespoons
Fried Capsicum-1 medium sized

Method:

Clean the crab and steam it well and then remove the shells.
Heat the oil & fry the crabs in a vessel.
In remaining oil, fry the chopped onions, garlic-ginger paste, red chilli, green chilli, and fry them well.
Add the fried crabs,a pinch of turmeric powder, salt and pepper powder,cook for few more minutes by adding coconut milk to it.
Garnish with coriander leaves & fried capsicum.
Serve hot with rice, pulav or biryani.

Spicy Tomato Omlet

Ingredients:

1. Egg – 3 nos.
2. Onion – 2 nos.
3. Tomato – 2 nos.
4. Green Chilli – 2 nos.
5. Turmeric powder - 1 pinch.
6. Red Chilli Powder - ¼ teaspoon.
7. Cummin (Jeera) Powder - ¼ teaspoon
8. Coriander leaves – 3 table spoons
9. Curry Leaves
10. Oil – 3 tablespoons

Method:

Heat the vessel, add the oil.
Fry the onions, green chilli, turmeric powder, red chilli powder, cummin powder, curry leaves and coriander leaves with the required salt.
Add chopped tomatoes.
Fry it boiled half and allow it to cool a little bit.
Now add this mixture to the egg and prepare omlets as you prepare normally.
Serve it hot to get amazing taste.

Poda Pitha-Orissa Special(recipe for raja festival)

Happy Raja festival to everyone...:-)

Ingredients:

4 cup rice
2 cup black gram - without outer skin (chopa-chhada biri)
1 cup finely grated coconut (nadia kora)
10-15 small pieces of thin coconut slices (nadia khanda)
3 cup sugar (chini)/jaggery(guda)(I used guda)
50gm chopped ginger (kata ada)
1 table spoon ghee or refined oil(I used ghee for a better flavor)
½ teaspoon salt (luna)
1 teaspoon baking powder/baking soda
Few Cashew nut and raisins

Method:

Soak the rice and black gram in water in separate bowls for about 4 hours. If u can soak it overnight, then it'll be more good..
Wash them thoroughly. Put the black gram with water in the grinder and form a fine batter.
Do the same with rice but keep in mind that the batter should be coarse and not as fine as the batter of black gram.
Keep both the batters for 4 hours for self-fermentation.
Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, jaggery,Cashew, raisns and baking powder.
Mix all the ingredients well .
Pre-heat the microwave/pressure cooker.
Form a thin layer of oil in the surface of the cooker/baking disk.
For microwave, u can use butter paper or foil for baking...
For cooking in microwave, just bake it for 30-40 minutes.
For cooking in the cooker, pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight).
Place the pressure cooker in simmer flame for about one hour.

Now poda pitha is ready.
When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve.
Try to have it with milk+sugar, it'll give a very yummy taste...enjoy..:-)

Arisha Pitha-Orissa Special

Ingredients:

2 cups rice
1 cup+2tbsp jaggery (guda)
Ghee/refined cooking oil for frying

Method:

Soak the rice in water for overnight or 6-7hrs.
Wash it thoroughly and drain all the water.
Keep the rice in room temperature to dry by spreading it on tissue paper for about 30 minutes.
Grind it to make fine powder
Heat the handi or kadhai and add jaggery.
As you go on stirring on medium flame, it forms a syrup.
The syrup should be of one string.
Slowly add rice powder to the syrup and stir continuously to form a semi solid batter.
Take the batter in small portions and flatten the same with the help of your palms in the shape of small thick puris. Fry them in ghee/oil till done.
Take them out and serve hot.
The pitha also tastes great when served after cooling.
You may also preserved it in room temperature for about 3-4 weeks.

Pani Manda/Sijha Manda Pitha

Ingredients:

2 cups of crushed rice (chaula chuna)
3 cups of water
1 cup of finely grated coconut (nadia kora)
¾ cup brown sugar/jaggery (guda)
5-6 small cardamom
salt to taste

Method:

Stuffing - Mix finely grated coconut and jaggery in a heated frying pan.
Add cardamom powder and mix thoroughly.
Here we can also use dahi chhena stuffing for a better taste.

Heat water. Add salt and little sugar to the water.
Prepare dough by adding crushed rice to the boiling water.
Stir it continuosly and boil further until you get a thick dough.
Keep the dough in room temperature and knead it by adding one spoon oil to make it more soft. Form 8 to 10 balls by rolling them with the help of your palms.
Flatten each ball and place the stuffing in it.
Close the flattened balls after putting the stuffing and carefully give them a rounded shape again.
Steam the stuffed balls for 3-4 minutes.
Serve hot or cold.

*Variation:

You may also prepare another variety of Manda Pitha where semolina (suji) is used instead of crushed rice. This is known as Suji Manda. Follow the steps mentioned above.
But replace 2 cups crushed rice with 2 cups of semolina.
However in this case use a little more water (say 4 cups).

Sajana Chhueen Bhaja / Drumstick Fry

Ingredients

4-5 Drumsticks(Washed,peeled and cut in to lengthwise pieces)

2 Medium Potatoes(washed,peeled and cut in length wise pieces)
1 small onion(finely chopped)
5-6 flakes of garlic
3tsp mustard (soaked and ground to a fine paste with garlic)
1tsp chilli powder
1tsp jeera powder
Salt
Water
Oil

Method

Take oil in pan,add onions, along with drumstick and potato pieces.
Fry for sometime,then add the ground paste,salt, chilli powder, jeera powder and water in to it..

Cover and cook till the drumstick and potato pieces are done.
Open the lid and fry well till water evaporated and the vegetable looks crispy(add oil if needed).
Serve hot with rice/pakhal.

Kheer/Khiri/Pais

Ingredients:

50gm Basmati or long-grain rice
1ltr Milk
Sugar as to taste
A pinch of Salt
1-2 tsp cardamum seeds
Almonds, slivered(Fried in ghee)
Cashew & Raisins(Fried in ghee)

Method:

Wash the rice and soak in water for 30 minutes. Drain well.
Boil the milk in a large pan by adding a pinch of salt.
Lower the heat and add the rice and cardamom seeds.
Simmer on low heat until mixture thickens to a pudding-like consistency, about 1-2 hours.
Stir every 5 to 10 minutes to prevent mixture from sticking to sides and bottom.
When the mixture has thickened, then add the sugar and stir well.

For colouring heat ghee in a pan and add 1tsp sugar to it,when bubble appears add milk to it and add this to kheer.Add all the fried dryfruits.
Stir well for some more time.

Serve hot or cold.

Sajana chhueen/drumstick curry

Ingredients:

4 Drumstick(sajana chueen)(wash,peel and cut in to pieces of 2'' sized)
1 potato(Aaloo)(wash,peel and cut in to length size pieces)
1 brinjal(wash and cut in to length size pieces)
2 medium tomatoes(cut in to cubes)
5-6 Badi(Fried)
2 red chilles(cut in to halves)
4 tsp Mustard seeds+5 flakes garlic(soaked and ground to a fine paste)
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp panch phutan
Few chopped coriander leaves
Salt as to taste
Water
Oil

Method:

Take oil in a kadhai,add mustard seed,panch phutan and red chillies.
When crackels,add all the vegetables,tomatoes and fry for sometime.
Then add the fried badi, ground paste, turmeric powder, and salt with water.
Cover and cook till all the vegetables are done.
Serve hot with the garnishing of chopped coriander leaves.

*Note:There is another way to make the drumstick curry by using onion,ginger and garlic.

Ingredients:

4 Drumstick(sajana chueen)(wash,peel and cut in to pieces of 2'' sized)
1 potato(Aaloo)(wash,peel and cut in to length size pieces)
1 brinjal(wash and cut in to length size pieces)
2 medium tomatoes(cut in to cubes)
5-6 Badi(Fried)
2 red chilles(cut in to halves)
1 medium onion(finely chopped)
1 tsp gingr-garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp panch phutan
Few chopped coriander leaves
Salt as to taste
Water
Oil

Method:

Take oil in a kadhai,add panch phutan and red chillies.
When crackels,add all the vegetables,onions, tomatoes and fry for sometime.
Then add the ginger-garlic paste,cumin powder,coriander powder,turmeric powder and fry the masala along with the vbegetables for sometime.
When the masala is done,add water and fried badi to it.
Cover and cook till all the vegetables are done.
Serve hot with the garnishing of chopped coriander leaves..

Guduguda-Orissa special

Badi or Vadi as is called in some other parts of India-- is primarily sun-dried chunks made of batter prepared from black grams. Guduguda  is a tasty recipe made from vadi/badi with tomatoes,onions and garlic...

Ingredients:

10 Badi(Fried in oil and crushed)
1 onion(finely chopped)
4-5 flakes garlic(finely chopped)
2 green chillies(finely chopped)
1-2 tomato(finely chopped)
Mustard oil
Salt
Few chopped coriander leaves

Method:

Take oil in a pan, add onion,tomato,garlic, and chilles.
Fry well and add crushed vadi/badi in to it.
Mix properly with salt and coriander leaves.
Add lil water if neccessary..Fry it till dry...
Serve hot as a side dish.

Badichura-Orissa special

Ingredients:

10 Badi(Fried in oil and crushed)
1 medium onion(finely chopped)
3 flakes of garlic(finely chopped)
2 green chillies(finely chopped)
Salt as to taste
few chopped coriander leaves.

Method:

Mix all the ingredients properly and serve as a side dish with rice,dal and other curries..

Badi Phula-Orissa special

Ingredients:

10 Badi
1 Brinjal(wash & cut in to cubes)
100gm Pumpkin(kakharu)(wash,peel and cut in to cubes)
2 small tomatoes(chopped)
1 tsp mustard seeds
1 tsp panch phutan
2 green chillies(chopped)
1 tsp turmeric powder
Torani or water
Salt as to taste
Mustard oil
Few coriander leaves(chopped)

Method:

Fry the badi well and keep aside.
Take oil in a pan, put mustard seeds,panch phutan,green chillies..
When it crckles,add brnjal and pumpkin pieces to it and fry well.
Then add torani or water,salt and turmeric powder.
Bring it to a boil and add fried badi and chopped tomatoes.
Cook till done.
Serve hot with the garnishing of coriander leaves...

Besara

This is a prasad of Lord Jagannath,Puri...and it is a very famous temple style curry...

Speciality is in this curry,they use only the  indian vegetables....

Ingredients:

250gm pumpkin(kakharu)

50gm yam(desi aaloo)

50gm raw banana(kancha kadali)

50gm sweet potato(kandamula)

2 potol(pointed gourd)

4-5 Baragudi(cowpeas)

20gm black/white chickpea(chana)(soaked over night)

100gm brinjal(baigana)

1 cup coconut(coarsely grated)

2tbsp mustard seeds(sorisha)

1 tsp cumin seeds(jeera)
1 tsp turmeric powder

1 inch ginger

1tsp black pepper

Salt to taste

1 tsp jaggery powder(guda)

Ghee

For Tempering:

Ghee

2tsp mustard seeds(sorisha)

2 red chillies(sukhila lanka)

Method:

Wash and cut all the vegetables in to thick pieces.

Grind the mustard seeds, cumin seeds, ginger and black pepper into a fine paste.

Take a pan and add the vegetables with the paste.

Mix well with grated coconut,soaked kala chana, water,turmeric powder and salt.
Add water as needed.

Cook till all the vegetables are properly done.Mix jaggery to the curry.

Take ghee in another pan.

Add the mustard seeds and red chillies for tempering..

Mix the tempering to the curry properly ...
Serve hot by garnishing with coriander leaves..

Machha munda ghanta/Chhenchada

Ingredients:

Head of Katla /Rohu fish (bhakura / rohi machha munda)
(head portion of a 1.5 to 2 kg fish)
250 gms pumpkin
150 gms brinjal
1 medium size raw banana
2 medium size potatoes
1 medium size tomato
1 big onion
1" ginger
1 tsp minced garlic (kata rasuna)
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 bayleaf (teja patra)
2 red chillies
1 table spoon chana dal (chana / buta dali)
Mustard oil (sorisha tela)
salt to taste

Method:

Soak the chana dal in water for half an hour.
Clean and wash the fish head and cut it into small pieces to the extent possible.
Then marinate the same with 1/2tsp turmeric powder and 1/4 tsp salt.
Peel and cut the vegetables ito cubes.
Grind onion, garlic and ginger to a smooth paste.
Heat oil in a pan/ kadai.
Then hot fry the fish head pieces for about 5 minutes on medium flame.
Remove and keep aside. Now put oil in a pan / kadai on medium flame.
Add cumin seeds, mustard seeds, red chillies and bay leaf.
Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli powder and saute. When oil separates from the masala add tomatoes, salt and the fish heads.
Then saute till tomatoes are cooked.
The fish heads need not be intact. They should get crushed while stirring the pieces.
Add the vegetables and soaked chana dal and cover.
Add a little water so that the vegetables don't stick to the bottom of the kadai until cooked.
Cook on medium to low flame for about 10 minutes stirring once / twice.
By this time the fish heads would get crushed and the vegetables become cooked.
Serve hot.

Note:For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage or palakh of equal qauantity.

Chuna Machha Tarkari(small fish curry)

Chuna macha means small fishes. In orissa's fish market, you will find many varieties of it. This recipe is a very tasty and usually made in my mom's kitchen...Small fishes are very healthy food as they contain vitamins and minerals...Good for eyes as contains vitamin A...

Ingredients:

300 gm very small fish (chuna machha)
3 tsp mustard seeds(soak in water for 1/2 hr)
½ tsp cumin seeds
6-7 flakes of garlic
Mustard oil (sorisha tela)
2 Tomatoes(chopped)
1-2 dry red chillies
1 tsp turmeric powder
1/2 tsp chili powder
½ tsp Mustard seed
salt to taste

Method:

Wash the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This is done to avoid any possible bitter taste..
Add ½ tsp turmeric powder, 1/2 tsp mustard oil and salt to it for marinating.
Now heat mustard oil in a pan and  fry the marinated fish in it.
Fry till done and keep aside.
Heat oil in a pan/kadai, add mustard seeds to it.
When it starts crackling, add chopped tomatoes.

Cook till tomatoes become fluppy.
Make a fine paste of mustard, cumin seeds,red chillies and garlic.

Now add the mustard paste to the pan/kadai. Mix well with tomatoes.
Add water to the pan. Then add turmeric powder and chili powder.
Once the water starts boiling put the fried fish into it with salt to taste.

Keep the pan on the flame for 5-6 minutes till the gravy thickens.
Serve hot with rice...

Tomato khajuri Khatta

Ingredients:

250 gm tomato
100 gm date palm (khajuri)
2 tablespoon freshly grated coconut (nadia kora)
½ inch ginger
2 dry red chillies (sukhila lanka)
1 tsp turmeric powder
50 gm sugar (chini)
salt to taste

Method:

Chop the tomatoes into small pieces.
Crush the ginger. Heat oil in a frying pan/kadhai.
When the oil is considerably hot, sauté the khajuri/date.
Then transfer the khajuri to a plate.
Put red chillies to the hot oil in the frying pan.
Add the crushed ginger and turmeric powder to it.
Fry it for some time. Subsequently add the chopped tomatoes and salt to it.
Stir it and then cover the pan for some time.
Keep stirring until the tomatoes make a thick paste.
Then add ½ cup water to it and leave the mixture to boil.
Now add fried khajuri, grated coconut and leave it to boil on a medium flame
for about 5 minutes.
Make sure the lid of the pan is closed before boiling.
Then add sugar and continue boiling for another 5 minutes.
Garnish with chopped coriander leaves.

Pithau Bhaja-Orissa Special

Ingredients:

1 cup rice (arua chaula)
1 tsp cumin seeds
4 flakes garlic
1" ginger
1 tsp turmeric powder
salt to taste
Raw banana
brinjal
pumpkin
lotus stems (padma nada)
potato (aaloo)
(some other vegetables may also be used)

Method:

Soak rice in water for one hour.
Make a paste of the soaked rice, cumin seeds, garlic and ginger by adding a little water in a grinder. Grind it to a coarse paste till it gains consistency like the dosa batter.
Shift the paste into a container and add turmeric powder, salt and mix well.
Keep it aside. Now wash the vegetables and cut them into thin slices.
Take a kadai / pan and add the vegetables into a quantity water that would completely soak all the vegetables.
Add turmeric powder. Now turn the flame on and start boiling the vegetables.
Add salt to taste. Keep in mind that you have to add a little more salt since the water would have to be drained out later.
Allow it to boil for about 5 minutes.
Remember that we are here para boiling rather than completely boiling the vegetables.
Make sure that the vegetables are not over cooked.
You can directly use brinjal and pumpkin without para boiling, since they are soft vegetables.
Now strain the vegetables and drain out water.
Then heat the tawa on medium flame and pour a generous quantity of oil so that oil is spread all over the tawa.
Now soak the para boiled vegetables one by one in the rice batter and place them on the tawa. You can cover the whole tawa with vegetable slices.
After one minute turn each slice upside down and fry.
If a little bit more oil is required, add the same and allow all the slices to be fried well on both sides till they turn crisp. Then serve hot with rice and dal.

Note:You can also make the rice paste and keep it in refrigerator for immediate use in future.

Santula-Orissa Special

Ingredients:
1 brinjal (baigana)
1 potato (aaloo)
1ridge-gourd (jahni)
1/2 raw papaya (kancha amrutabhanda)
1/4 pumpkin(kakharu)
other vegetables may also be used (not the leafy ones).
1 small onion(chopped)
1 tsp turmeric powder(haldi)
7-8 garlic flakes – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
1 small tomato(chopped)
½ tsp mustard (sorisha)
1 tsp cumin(jeera)
2 red chillies (sukhila lanka)
Mustard oil (sorisha tela)
salt to taste (luna)
Coriander leaves(chopped)

There are 2 types of santula in orissa:
1.Pani Santula
2.Bhaja Santula

Method

1.Method for Pani Santula:


Cut the vegetables into small sizes.
Boil the vegetables by adding salt and turmeric powder to it.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions, chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add boiled vegetables and stir properly.
Put the flame in simmer level and cook for about 2-3 minutes.
Serve hot with the garnishing of chopped coriander leaves.

2.Method for Bhaja Santula:


Cut the vegetables into small sizes.
Heat oil in a frying pan.
Add mustard and cumin when the oil is hot.
After the cumins and mustards start cracking add red chilies and fry it a little.

Add chopped onions,chopped tomato, grated ginger and chopped garlic .
Fry till it all becomes golden brown.
Then add all the vegetables,salt and stir properly.
Put the flame in medium heat and cook till done by stirring when needed.
Serve hot with the garnishing of chopped coriander leaves.

Raw Papaya Curry

Ingredients:

1 medium Raw papaya(peeled and cut in to cubes)
1 potato(peeled and cut in to cubes)
2 tsp Panch phutan
1 Bay leaf (tej patta)
1 tsp Turmeric powder
1 small onion(chopped)
1 tsp Ginger-garlic paste
1 tsp Red chilli powder
2 tsp Chopped Green chillies
1 Tomatoe (chopped)
1 cup Water
Salt to taste

Method:

Heat the oil in a kadhai.
Add panch phutan and bay leaf. Let it crackle for a while.
Add chopped onions and tomatoes.Fry for few minutes.
Add potatoes & papaya and saute.
Add turmeric powder, ginger paste, red chilli powder, green chillies.
Pour water and add salt.
Cook till the water dries out and the papaya is cooked.

Egg kabab

Ingredients:

4 eggs
2 tsp Besan
1 small onion
2 green chillies
egg white Of 1 egg
1 tbsp mint leaves
1 tbsp green coriander leaves
chilli powder to taste
1/2 tsp pepper powder or to taste
Salt to taste
Oil for frying

Method:

Boil the eggs and grate them.
Chop chillies, onion, mint and coriander leaves.
Mix the grated eggs with all other ingredients except oil.
Mix well and knead into a smooth dough.
Divide mixture into 10-12 equal portions and keep aside.
Heat oil in a pan and fry kababs, few at a time, until crisp and golden brown.
Serve hot with green chutney or tomato sauce.

Raw Mango Chutney

Ingredients:

1 cup raw mango pieces
1/2 cup grated coconut
2 red chillies
1/2" ginger
1 tsp hing powder
Salt and sugar as per taste


Method:

Grind ginger,coconut,red chillies,hing powder and mango pieces to a smooth paste.
Add salt and sugar to taste and mix.

Til/Sesame seeds Laddoo

Ingredients:

Til - 4 cups (check for impurities)
Gud/Brown Sugar/Jaggery - 1 1/2 cups
water - 1/2 cup
Cardamom - 4

Method:

Heat a kadai and dry roast the til in medium heat .
Once its nicely roasted, remove from heat and keep it aside to cool.
In another vessel add the gud/jaggery(powdered) and water in medium heat.
Let it boil till the syrup consistency becomes thread like.
Powder cardamom Seeds and add it to the Jaggery syrup and mix nicely and remove from heat.
Add the roasted til, to the jaggery syrup and mix well.
Keep the mixture aside, let it cool down .
Then make small round shaped ladoos out of the mixture.

Raw Jackfruit Curry

Raw jackfruit is always my favourite veg...I love any type of recipe of jackfruit...and among all recipes, the jackfruit curry is very popular and my most fav one..

Ingredients:

2 cups raw Jack fruit(peeled & cut in to cubes)
2 Tomatoes
2 medium Onions
1" Ginger
5 flakes garlic
1-2 tsp Red chillies powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp Garam masala powder
1 tsp Turmeric powder
Salt as per taste
Oil

Method:

Chop the tomatoes,  and onions..
Grind in a blender the ginger and garlic along with little water if necessary to obtain a fine paste.
Heat a little water in a pan and when the water boils add the jackfruit.
Make sure the jackfruit is immersed in water.
Cook till the jack fruit is three fourths cooked. Drain and keep aside.
Heat the oil in a pan. Add the jackfruit  and fry till golden brown.
Heat oil again then add chopped onions, tomatoes and garlic ginger paste.
Fry for 2 minutes.
Add cumin-coriander powder, garam masala powder, turmeric powder and red chilli powder.
Fry few more minutes.Add some water.
Cook for 5 minutes over a medium flame, at the end of which there should be some gravy remaining.
Serve hot with rice/roti/paratha..

Egg Chips

Ingredients:

4 Eggs(Boiled & Peeled)
1 Aaloo(Boiled & Peeled)
1 small Onion(chopped)
1 geen chilli(chopped)
1/2'' ginger(chopped)
Corn Flour/Maida
Salt
water

Method:

Smashed the aaloo...add ginger,onions,salt and green chillies to that..
Mix properly.
Cut the eggs into round shapes.
Mix the salt,water and corn flour to a batter for the coating.
Take one slice of egg,put some aaloo mix layer in the both sides of that.
Then dip the egg into the batter and fry till done..
Serve hot with green chutney or tomato sauce...

Special Onion Masala Dosa with chutney and sambar

A special treat for all of you...:-)

Ingredients:

1 cup urad dal(black gram)(soaked and grind)
2 1/2 cup rice(soaked and grind)
500gm aloo(Boiled ,peeled and smashed)
2 onions(chopped)
1 carrot(peeled , grated)
4 green chilli(chopped)
1'' ginger(chopped)
1/2 cup coconut(grated)
1 capsicum(sliced)
1/2 cup Paneer(grated)
1 tsp cumin seeds
1 tsp mustard seeds
2 tsp chana dal
1/2 tsp turmeric powder
Red chilli powder
Few curry leaves
Few coriander leaves
Few Cashew nuts and Raisins
Oil/ghee/butter
salt


Method:

Grind the soaked dal and rice to a fine paste and keep aside (by adding salt and soda) for 4 hours for formenting.
The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Masala:
Take oil into a pan, add cumin seeds,mustard seeds and chana dal.
Fry till it becomes light brown.
Add curry leaves and then add 1/2 of onions, ginger and green chillies.
Stir fry for 2-3 minutes.
Then add aaloo,carrot,capsicum,paneer, salt,turmeric powder.
Stirr fry and mix properly...
Mix coriander leaves(chopped),grated coconut, cashew and raisins.

Dosa:

Take a tawa and heat for 4-5 minutes.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp of ghee or oil over it.
Spread red chilli powder over dosa.
Place a tbsp masala in the centre with the remaining onions.
Fold or roll it to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and sambar.

Chutney:

1 cup chana dal(soaked over night and fried)
1 cup coconut(grated)
salt

Tempering:
1 tsp cumin seed
1 tsp mustard seed
Few curry leaves
1 dry red chilli

Method:
Grind the chana dal and coconut in to a coarse paste.
Tempering:
Take oil in to a pan...add all the ingredients for tempering and fry till they splutter...

Add the tempering & salt with the paste and mix well..

Mutton Curry-Mansha Jhola

Ingredients:

1kg Mutton
3 Onions(300 gm)
10gm ginger
15 cloves of garlic
1/4 cup mustard oil
2 green cardamoms
2 bay leaves
2 cloves
1'' cinnamon stick
1 medium onion thinly sliced
2 medium tomatoes(chopped)
2 tsp ghee
1tbsp red chilli powder
1 tsp dhania powder
2 tsp meat masala
1 tsp sugar(for colouring)
2 cups water

Method:

Grind ginger,garlic and onions.
Heat oil in cooker add sugar and cook for 2 mins till red colour comes out...add cardamoms,bay leaves,cloves,and cinnamon..stirr for a few seconds...
Add sliced onions and fry till golden brown.
Add ground paste and continue frying.
Add tomatoes and cook till tomatoes are pulpy and oil separates from it..
Add all other ingredients except water......Fry till meat is lightly browned...
Add water and stirr..
Close cooker and bring to full pressure on high heat....cook until 3 whistles..then reduce heat and cook for 10-12 minutes..
Remove cooker from heat and allow to cool naturally...Serve hot....

Rogan Josh(Mutton in Rich Gravy)

Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan means oil in Persian, while josh  means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat.

Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".

Rogan josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.

Ingredients

1/2kg Mutton(Mutton shoulder cut in to pieces)
2 tbsp curd beaten
2 medium tomatoes(chopped)
2-3 medium onions(chopped)
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp postak/khas khas
5 almonds
1 black cardamoms peeled
6-7 peper
2 cloves
1/2 pinch mace(jayitri)
1 tbsp coconut grated
1-3 red chillies(soaked in hot water for 10 minutes)
1/2'' ginger
5 flakes garlic
1/2 pinch nutmeg(jai fala)grated
1/2 cup ghee
2 bay leaves
1" cinnamon stick(dalchini)
4 green cardamoms crushed
1 tsp turmeric powder
1tsp kashmiri red chilli powder
Salt as per taste
Water

Method

In a pan, dry roast  all the spices and grind into a paste.
Heat ghee in a cooker for about 2 min, add bay leaves,and onions..fry for few seconds till golden brown,add tomatoes, the ground paste,coriander powder,cumin powder, turmeric and chilli powders....Stirr well.
Add curd slowly(by stirring continuously)....fry the masala till oil separates....
Add mutton and salt...stirr fry till mutton is lightly browned.
Add water and stirr...
Close cooker.Bring to full pressure and cook until 3 whistles..then reduce the heat and cook for 10 minutes more...
Remove cooker from heat allow to cool naturally .
Garnish with chopped coriander leaves.
Serve hot with rice/roti/naan/paratha..

Dalma(Orissa Special)

This is a special and regular oriya food which is very tasty and easy to make.....

Ingredients:

1 cup Arhar Dal(Harada dali)
1 potato(peeled and cut in to thick pieces)
100gm red pumpkin(kakharu)(peeled and cut into thick pieces)
1 brijal(baigana)(cut in to thick slices)
50gm raw papaya(amruta bhanda)(peeled and cut into thick pieces )
5-6 beans(cut in to 1'' pieces)
20gm Deshi Aaloo(peeled and cut in to pieces)(optional)
2 drumsticks(sajana chhueen)(peeled and cut in to 2 inch pieces)(optional)
4 cups water
1tbsp salt
1tsp turmeric powder

Tempering:

3 tbsp ghee
2 tsp panch phutan(jeera,sarsho,methi,kala jeera,pan madhuri)
1 bay leaf(tej patta)
2 dry red chillies broken into pieces
1 tomato(finely chopped)

Garnishning:

1 cup coconut(grated)
1 tsp fried jeera powder
Few Coriander leaves(dhania patta) chopped.

Method:

Put dal,salt,turmeric powder,water and all the vegetables in the cooker,stir for sometime and close it..Bring full pressure and cook till 2 whistles,then reduce the heat and cook for 2-3 minutes in simmer..Remo anve cooker from heat and allow to cool naturally...

For tempering: heat ghee in a pan for 2 minutes,add panch phutan,red chillies and bay leaf...when crackling add tomatoes and cook till it becomes pulpy and ghee separates from the masala...stirring occasionally...

Pour the tempering over the dalma in the cooker and cook it for 2 more minutes.
Garnish with grated coconut,dhania patta and fried jeera powder....

Punjabi Chhole & Chana Masala

Chana masala or chole masala is a popular vegetable dish in  Indian cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia, and is particularly popular in northern India and Pakistan. It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.In India, it is often eaten with a type of fried bread and is known as chole bhature. It is commonly sold by street vendors but also can be found in restaurants....




Here i am sharing 3 ways to make this delicious recipe...  
 

Punjabi Chhole:Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
1 onion(chopped)
salt to taste
½ tsp cardamom powder
Oil
2 tsp chaat masala
2tsp of ginger-garlic paste
2 green chillies
A handful of coriander leaves

Method:

Heat oil, fry chopped onion and green chillies for a minute.Add ginger-garlic paste and fry again. Add chaat masala and cardamom powder, fry for 2 minutes more, and then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.Serve hot with a sprinkle of chopped coriander leaves.

Chana Masala:

Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
2 tsp ginger - garlic paste
2 onions (medium)(finely chopped)
2 tomatoes (medium)( finely chopped)
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilly powder
coriander leaves for garnishing
salt
Oil/Ghee/Butter
Method:

Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter/ghee/oil in a pan.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some more time.
Add the turmeric ,coriander & cumin powder, salt, garam masala, chilly powder & mix well.
Then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.
Garnish it with chopped coriander leaves.

NOTE: Use butter/ghee instead of oil for better taste.


There is another variation to this 2 ways above.....which used by most of the tiffinwalas in delhi....

Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
1 tsp cardamom powder
1 tsp cinnamon powder
1 tsp clove powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilly powder
1 tsp saunth powder
1 tsp saunf powder
1 tsp hing powder
1 tsp carrom seed (ajwain) powder
coriander leaves for garnishing
salt

Method:

Mix all the ingredients and cook for 5 mins.
Garnish with coriander leaves.

Coconut Laddoo

Ingredients:

400 gm Condensed Milk
4 Cups Grated Coconut
1 Cup Sugar
2-3 tsp Slightly roasted semolina
1 tsp Slightly roasted sesame seed

Method:

Keep aside 50gms of the coconut in a bowl.
Add the remaining coconut to the condensed milk and cook in slow fire.
Gently mix the sugar and cook till the mixture leaves the sides of the pan.
Off the gas and let the temperature come down to normal.

Make small laddoos with greased palms.
Roll the laddoos in the remaining coconut first and then in the roasted semolina and sesame seeds.
Enjoy the devine sweet...:-)

Besan Laddoo

Makes 8 laddoos

Ingredients

3/4 cup (100 grams) besan (Bengal gram flour)
3/4 cup (100 grams) powdered sugar
1/3 cup (60 grams) ghee
1/4 tsp cardamom (elaichi) powder
2 to 3 drops saffron colour
Rasins for garnishing

Method

Mix together the sugar and saffron colour and keep aside.
Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.
Add the cardamom powder and mix well.
Remove from the fire and pour onto a plate (thali). Cool completely.
Mix together the gram flour mixture and sugar.
Divide into 8 equal portions and shape into laddoos.
Garnish with the rasins or the dryfruits of ur choice.
Cool completely before storing in airtight jars....enjoy..:-)

Atta Pheni

Ingredients:

300 gm Wheat flour
300 gm Ghee
1/2 tsp cardamom powder
3 tbsp milk
300 gm Powdered sugar
Dryfruits like cashew nuts,raisins,almonds, etc.

Method:

Heat ghee in a large heavy pan. Add flour, stir fry on low flame, stirring continuously.
When flour is evenly browned and aromatic, take off from fire.
Spread contents of pan into plate, allow to cool.
Add powdered sugar, cardamom, dryfruits.
Mix very gently, but thoroughly.
Shape into equal small sized balls.
Cool completely before storing in airtight boxes.

Gajar(carrot) Halwa

Ingredients:

1 kg carrots(Peel and grate)
1 1/2 litre milk
500 gm sugar
elaichi powder (cardomon)
Few raisins and cashew nuts
Few almonds(chopped)
1 tbsp ghee
A pinch of salt

Method:

Take ghee in a pan and fry the carrots for 4-5 minwith a pinch of salt.
Add milk to that and boil till thick, stirring occassionally.
Once it starts thickening, stir continuously.
Add sugar,raisins,cashew nuts and cook further till thickens. Add some more ghee and elaichi powder. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve decorated with chopped almonds.

Mutter(peas) and Aaloo Curry

Ingredients :

500gm Potatoes
1 cup peas
6 Onions
200gm Tomatoes
2tbsp Ginger-Garlic paste
1 tsp Dhania powder
1 tsp jeera
1 tsp Turmeric powder
1 tsp Garam masala powder
2 tsp Chilli powder
Oil
Few Coriander Leaves

Method:

Cut onions grind to a coarse paste.
Chop tomatoes finely. Boil potatoes in pressure cooker,peel and dice them.
Cook peas and keep aside.
Heat oil in a pan, season with jeera, fry the ginger garlic paste for a minute.
Add onion paste and fry till it turns golden brown in colour.
Add chopped tomatoes and fry for few minutes.
When the tomatoes become soft, add dhania powder, turmeric powder, garam masala, salt and chilli powder.Fry till oil separates from the masala.
Pour enough water along with boiled peas and potatoes.
Cook till the gravy becomes thick.
Serve hot, garnished with coriander leaves.

Karela/bittergourd curry

Ingredients:

250 gms Karela/Bitter gourd (remove seeds and cut into rounds)
oil for frying
turmeric powder
tamarind juice
chilli powder
coriander powder
1 onion finely chopped
5 -6 cloves of garlic crushed
1 tsp jeera
1 tsp mustard seeds
a pinch of hing
Coriander leaves for garnishing

Method:

Soak the chopped karela/bittergourd in water and add turmeric, salt and tamarind juice for half an hour.This helps the bittergourd to lose the bitterness.
Take oil for frying in a pan.When the oil heats up, add the bittergourd little by little so that there is enough space for frying them.
Take them out when they are nearly crisp and keep aside.
Now take about 2 tbsp of oil and add jeera and mustard seeds.
When they start to crackle add the garlic and the onions and fry till onion is light brown.
Now add the fried bitter gourd and the other masalas and saute.
Simmer the gas flame and keep the pan lid closed for about 10 mins.
Now add a pinch of hing and garnish with fresh coriander leaves.

Dal Palakh

Ingredients :

2 bunches of Palakh
1/2 cup Arhar/Masoor dal
2 Onions
2 Tomatoes
1 tsp panch phutan(jeera,sarsho,methi,pan madhuri,kala jeera)
2 tsp Ginger-chilli paste
Salt and sugar - To taste
Oil

Method :

Cut palakh finely and cook with enough water.
Cook dal with little turmeric pwoder in pressure cooker.
Cut onions and tomatoes finely.
Heat oil in pan and season with panch phutan.
When it splutters add onions and fry till golden brown.
Add ginger chilli paste, fry for a minute.
Now mix finely cut tomatoes.
When it is cooked add mashed palakh and cooked dal.
Pour water, salt ,sugar and turmeric powder.
Boil for few minutes.
Garnish with coriander leaves.

Gota Bhendi Bhaja/Stuffed Okra

Mustard seeds are very widely used in Indian cuisine and also equally in world cuisines. In Stuffed Okra(Gota bhendi bhaja) , we used the mustard seed paste as stuffing in the okra/bhendi...Its used as a side dish and very popular in Orissa,India...

Ingredients

12-13 bhendi/bhindi/okra
1-2 green Chilli
6-7 flakes garlic
2 tbsp mustard seeds(soaked in water for half an hour)
Mustard Oil
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp Coriander powder
Salt as per taste

Method

Grind garlic, green chilli, and mustard seeds to get a fine paste.
Heat oil in a pan, add the ground paste, salt, coriander powder, cumin powder, red chilli powder and turmeric powder in to the paste and fry till oil evaporates. Keep aside to cool.
Slit the bhindis/okras from the center in lengthwise, fill bhindis with the prepared masala .
Heat oil in a flat pan , add stuffed bhindis/okras gently in to the pan.
Cover for 2 minutes.
Stir it gently so that the masala does not come out.

Keep it on slow fire and repeat the above two steps till the bhindis/okras have changed their colour and proprly cooked.
Serve as a side dish with rice/roti/plain paratha.

Sending this perfect yummy okra recipe to Priya and
Sumadhura's Cooking With Seeds Event(CWS) : Mustard Seeds

Raw Banana Curry

I am writing 2 ways of banana curry below. one is for the peoples who loves very spicy food and other is for them who loves food in a simple way...

Ingredients:

5 dried red chillies
2 large raw bananas - peeled and cut into pieces
100 gm freshly grated coconut
3 green chillies
1 tsp grated jaggery(gud)
1 cup curd
Few curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
oil
salt as per taste

Garnish :
Chopped coriander leaves
Fried coconut

Method:

Heat oil and fry the red chillies for 5 seconds.
Fry bananas in remaining hot oil until colored.
Grind coconut and green chillies to a fine paste.Mix with jaggery and salt.
Cook in oil for 5 minutes over a medium heat.Add curd to the pan. Stir and fry for 5 minutes. Add the banana pieces to the pan and heat through.
In a separate pan, heat oil. Toss in curry leaves, mustard and cumin seeds.
Fry lightly and pour over banana curry.
Garnish and serve.


Other way:

Ingredients:

2 large raw bananas - peeled and cut into pieces
1 potato-peeled and cut in to pieces
3 green chillies
2 medium size onions(chopped)
2tbsp ginger-garlic paste
1 small tomato(chopped)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Oil
Salt as per Taste
Few coriander leaves for garnishing.

Method:

Take oil in a pan and fry the banana and potato pieces.
To another pan add some oil, onions, fry till it becomes golden brown.
Then add tomatoes and green chillies(chopped),ginger-garlic paste,cumin powder,coriander powder,garam masala and salt.Mix well and fry for 4-5 min till oil separates.
Add some water and bring it to boil,then add the fried banana and potatoes.
Cover the lid and cook for 4-5 mins.
Garnish with coriander leaves.

Chicken Butter Masala

The most popular and yummy chicken recipe is Chicken Butter Masala...lets enjoy...:-)

Ingredients:

1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Coriander leaves for garnishing

Marinade:

1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl

Method:

Marinate the chicken in the marinade for 4-5 hours.
Heat oil in a pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then fry till oil separates.

Add the cashew nut paste, chili powder, tomato paste and cook for 10 more minutes.
Add chicken.Mix well and cook until it is done.
Add the butter and cream
Garnish with coriander leaves.

Lemon Honey Chicken

Ingredients:

750gms chicken
2 tbsp honey
Juice of 3 lemons and rind of 1 lemon
5 garlic cloves crushed
1 tsp. crushed ginger
1 tsp. red chili powder
Salt and pepper according to taste
Oil

Method:

Lightly prick the chicken pieces with a fork.
Mix the remaining ingredients together and cook over medium heat for about 10 minutes.
Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice.
Do not overcook. Serve with Green mint chutney or chili sauce.

Dahi Chicken

Ingredients

800gm chicken cut into pieces
1 cup curd
1 tsp mint leaves, minced or finely chopped (optional)
1 tbsp cornflour
2 onions - Sliced
2-3 green chillies (adjust to taste)
1" piece ginger
1 tsp. Chicken masala powder(MDH or Everest)
1 tsp Kasoori methi.
Salt to taste

Method

Grind onion, ginger, mint leaves and green chillies to make a paste.
Add oil to a pan.Add onion paste. Mix well.
Add chicken and all other ingredients except cornflour. Mix well.
Cook uncovered for 10 mins. Stir once after 2 mins.
Mix cornflour in 1 tbsp. curd. Add to chicken and mix well.
Cook uncovered for another 4-5 mins.
Add chicken masala powder and garnish with kasoori methi.
Serve hot with rice/roti/paratha/naan...

Note: If thicker gravy is desired, increase cornflour to 2 tbsp.

Crispy Chicken

Ingredients:

120 gms thin boneless chicken pieces
2 eggs
4 tbsp cornflour
Crushed cornflakes to Coat the chicken.
Oil for frying
water.

For the marinade:

Juice of 2 lemons
1 tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste.
1 tsp ajwain powder
½ tsp black pepper powder
Salt to taste
4 tbsp oil

Method:

Clean the chicken pieces well.
Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to 3 hours. Make a light batter with eggs, salt, cornflour and water.
Dip the chicken pieces in batter, drain off excess and coat with cornflakes.
Deep-fry chicken till light golden and crispy.
Serve hot with lemon wedges.

Chilli Chicken

Ingredients
800 gms boneless Chicken
A pinch Ajinomoto
1/2 tsp White pepper powder
2 tsp Soya Sauce
3 tsp Tomato Sauce
3 tsp Cornflour
1 Egg
8 Chopped green chilies
4 Onions(coarsely chopped)
2 capsicums(coarsely chopped)
2-3 Spring Onions(Chopped)
6-8 Chopped Garlic cloves
Oil to fry
Salt As per Taste

Method

Marinate the boneless chicken pieces (one inch cubes) in 1 tsp soya sauce, salt, egg and cornflour for 30 minutes to 1 hr .
Deep fry chicken in hot oil till light brown.
Heat oil in a pan. Add onions,capsicum,chopped garlic and chopped green chilies and toss for 10-15 seconds.
Add ajinomoto, white pepper powder, salt and tomato sauce with rest of the soya sauce.
Add fried chicken pieces and cook for 3 minutes.
Add lil cornflour, after dissolving it in water. Stir constantly.
If you want more gravy ,then dissolve 3-4 tsp cornflour with water and add that to the above by stirring constantly.
Garnish with chopped spring onions and green chilies.
Serve hot with fried rice/rice/roti/paratha.

Baby corn Manchurian

Ingredients:

1pack Baby corn
1/4 cup Corn flour
1/2 cup maida
2 tsp soya sauce
2 tsp tomato sauce
salt to taste
1/2 tsp garam masala
1/2 tsp chilli powder
1 onion (chopped)
Few spring onions(chopped)
1 tsp ginger-garlic paste
1/4 cup finely chopped ginger-garlic
1/2 cup coriander leaves chopped
2-3 green chillies

Method:

Boil baby corn till it’s half cooked.
Mix corn flour,maida,salt,ginger-garlic paste,chilli powder,garam masala with water,the batter should be loose enough to coat the corns.Add corns to the batter well.
Heat oil in a pan,fry the corns dipped in the batter and fry till they turn golden brown.

Tempering:

Take a pan add 2 tsp oil and add chopped green chilli,ginger,garlic,onion,spring onion and let it fry for few minutes.Then add soy sauce and tomato sauce.
Now add the fried corns and mix thoroughly.
Garnish with coriander leaves.

Rajma Curry

Ingredients:

150 gms Rajma
2 medium sized Onion
1 large Tomato
2 Green chillies
1 tblsp Ginger-garlic Paste
1/2 tsp Garam masala Powder
1 tsp Coriander Powder
3/4 tsp Salt

Method:

Soak the rajma overnight.
Boil till tender.
Heat oil in a pan and add the chopped onions and ginger garlic paste.
Cook till brown.
Add the tomatoes, green chillies and cook till pulpy.
Add coriander powder, salt and 2 cups water and boil well.
Add the rajma and cook on a low flame for about 10 minutes.
Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
Garnish with coriander leaves.
Serve hot with rice.

Tomato Rice

Ingredients:

2 large tomatoes made into a thick puree
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom
1 tsp red chili powder
Salt to taste
1 tsp garam masala powder
1 tblsp ghee
2 cup water

Preparation:

Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.

Tamarind Rice

Ingredients:

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
a pinch of asafoetida
1 tsp methi
1 tsp mustard
1 tsp channa dal
6 red chilly
100 gms oil(as needed)
a bunch of curry leaves
1/2 cup peanuts

Method:

Cook the rice and spread on a plate. keep aside.
Heat the pan add asafoetida,methi dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of methi and asafoetida(hing)
Fry mustard, red chillies, channa dal, peanuts and curry leaves in oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

Methi/Palakh Pulao

Ingredients:

1 1/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi/palakh leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter

Method:

Wash methi/palakh properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas,methi/palakh, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer. Serve pulao hot with chilled raita.

Lemon Rice

Ingredients:

2cups boiled Rice
1/3rd cup Lemon juice
6 tbsp Oil
1/2 tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Few Coriander Leaves finely chopped

How to make lemon rice:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Garnish with chopped coriander leaves.

Kesar(saffron) Pulao

Ingredients:

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1 1/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar) dissolved in 2tsp warm water/milk
2 tbsp pure ghee
1 tbsp mustard seeds
Water for boiling rice.

Method:

Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit and silver paper. Serve the kesar pulao fresh and hot.

Kashmiri Pulao

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1 litre water
50gms oil
salt to taste

Method:

Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Jeera Pulao

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao:

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water. When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.

Instant Onion Rice

Ingredients:

4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard seeds for seasoning

How to make instant onion rice:

Heat the pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.

Chicken/Mutton Biriyani

Ingredients:

1 kg Rice
1 kg Mutton/Chicken

Spices:
10 gms Cardamom
2-3 Bay Leaves
2 tsp Kasoori Methi
10 gms Cinnamon
10 gms Cummin seed
10 gms Cloves

40 gms Ginger
20 gms Garlic

100 gms Green Chillies

50 gms Fried Onion

1 bunch Coriander Leaves

1 bunch Pudina

5-6 strands of Kesar

1 cup milk

2 Lemon
2 tbsp Raw Papaya paste

1/4 cup Curd

1/4 kg Ghee

Method

Wash mutton/chicken and take it in a vessel.

Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.

Then add curd and raw papaya paste to it, mix the stuff thoroughly. Leave the material for half an hour.

Mix the kesar strands with 1 cup boiled milk and keep aside.

Semi cook the marinated mutton/chicken.

Take 2 litres of water in a vessel and put it on the stove.

When water boils well put salt with the rice in the vessel. Mix it.

Take out some semi-cooked rice and spread it on the semi cook meat as a layer.
Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Spill the kesar milk over the rice.
Now put a plate on the vessel and seal the edges with dough or you can also do it in a cooker(removing its whistle).
Put the vessel on the stove, cook for 10-15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minute.
Biryani is ready to serve with garnishing of fried onions, coriander leaves,mint leaves and fried nuts,raisins....
Serve it with kachumber or raita...

Veg Biriyani

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Cover the lid tightly .
Put the handi on gas or in a pre-heated oven for 15-20 minutes.
Serve the biryani hot with mint chutney and other vegtables.