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Sunday, 30 December 2012

Chicken Dopiyaza

Chicken Dopiyaza

Ingredients:

  1. 1 kg chicken cut into medium pieces
  2. 6-7 tbsps oil
  3. 800-900 gm onion (sliced)
  4. 2 tbsps red chilli powder
  5. 1 tbsps turmeric powder
  6. 2 tbsps garlic paste
  7. 1 tbss chopped garlic
  8. 3 tbsps ginger paste
  9. 3 big chopped tomato
  10. 1 tbsps coriander powder
  11. 1 tbsps cumin powder
  12. 1 bay leave
  13. 2-3 tbsps lemon juice
  14. 1-2 tbsps chopped coriander leaves
  15. 3 cups water
  16. 2 tbsps garam masala ( cinnamon,clove, cardamom) powder
  17. Salt to taste

Preparation:

  • Wash chicken pieces and marinate with salt, turmeric powder and chilli powder.
  • Take a pan and heat 3 tbsps oil.
  • Add 3 cups sliced onion,coriander powder,cumin powder,ginger-garlic paste.
  • Stir and cook for 10 minutes.
  • Add chopped tomato and cook until it becomes melted.
  • After that remove it from heat and keep aside.
  • Take another bottomed vessel and heat oil.
  • Add bay leaves and remaining sliced onion.
  • Add marinated chicken and chopped garlic.
  • Cook it for 10-15 minutes.
  • Next add already cooked onion-masala.
  • Stir well and add garam masala.
  • Pour water into chicken.
  • Cover the vessel and cook on low heat until chicken done properly.
  • Finally add lemon juice and garnish with chopped coriander leaves.
           Serve hot with roti and rice.

Tips--------


           Cook on low heat and use warm water to prepare this recipe.



Saturday, 29 December 2012

Green Gram (Moong Dal) With Mutton Keema

Green Gram (Moong Dal) With Mutton Keema

Ingredietns:

  1. 250 gm green gram
  2. 200 gm mutton keema (minced meat)
  3. 5-6 tbsps oil
  4. 2-3 chopped green chilli
  5. 1 big chopped tomato
  6. 1 big chopped onion
  7. 3-4 tbsps chopped coriander leaves
  8. 1 tbsps cumin powder
  9. 2 tbsps ginger paste
  10. 2 tbsps garlic paste
  11. 1 tbsps chopped garlic
  12. 1 tsp turmeric powder
  13. 1 tbsps red chilli powder
  14. 3-4 cups water
  15. Salt to taste

Preparation:

  • Take  green gram (moong dal) in a bowl and soak it for 2 hours.
  • Heat oil in a pan and add onion.
  • Fry it till golden brown.
  • Add tomato and fry it again.
  • Next add ginger- garlic paste,chopped garlic and chopped green chilli.
  • Fry it for few seconds and add turmeric powder, red chilli powder and cumin powder.
  • Add Mutton keema.
  • Add salt and stir well.
  • Add 1cup water and cover the pan.
  • Cook until keema done.
  • Add chopped coriander leaves.
  • Stir well.
  • Pour pre soaked dal in it.
  • Add water and cook it for 15-20 minutes.
  • When dal becomes thick remove it from pan.
  • Garnish with coriander leaves.
          Serve hot with roti and paratha.

Tips-----

           Use warm water to prepare this recipe.
            

Thursday, 27 December 2012

Special Mutton Chaap

Special Mutton Chaap

Ingredients:

  1. 1 kg mutton ribs
  2. 3 tbsps garlic paste
  3. 4 tbsp ginger paste
  4. 3 tbsps green papaya paste
  5. 100 gm curd
  6. 1 big chopped onion
  7. 1 tbsps black pepper powder
  8. 8-10 green cardamom
  9. 4-5 clove
  10. 2-3 mace
  11. 1 tsp nutmeg
  12. 2 tbsps red chilli powder
  13. 1 tbsps turmeric powder
  14. 1 tbsps cinnamon powder
  15. 3-4 drops kewra essence
  16. 1 tbsps rose water
  17. 100 gm oil / ghee
  18. Salt to taste

Preparation:

  • Wash the mutton ribs and drain excess water properly.
  • Use meat mallet to make more tenderize the mutton.
  • Take a big bowl and mix ginger- garlic paste.
  • Add mutton and curd.
  • Next add papaya pest.
  • Add salt and mix well with hand.
  • Marinate it for 1-2  hours.
  • After that mix  red chilli powder, turmeric powder,cinnamon powder and  black pepper powder with marinated mutton.
  • Grind clove,nutmeg and mace.
  • Add with mutton.
  • Take a nonstick  bottomed vessel and pour oil or ghee.
  • Heat it and fry onion lightly.
  • Add green cardamom and mutton.
  • Cover with lid.
  • Cook on low heat for 15-20 minutes.
  • Check and turn it.
  • Cook until mutton done properly.
  • When oil will separate from masala remove it from heat.
           Serve hot with rice and roti.

Tips------

 If necessary add hot water.


I used Lodge Pro Logic 14" Cast Iron Wok, Black nonstick bottomed vessel for this recipe.

 Buy now just click the link given below

 Lodge Pro Logic 14" Cast Iron Wok, Black

                                       

Sunday, 23 December 2012

Chicken Drumsticks With Coriander Leaves

Chicken Drumsticks With  Coriander Leaves

Ingredients:

  1. 8-10 chicken drumsticks
  2. 1-2 cups oil
  3. 1 cup tomato sauce
  4. 3-4 tbsps dark soya sauce
  5. 8-10 tbsps honey
  6. 1 tbsps red chilli powder
  7. 1 tbsps black pepper powder
  8. 1 tbsps coriander leaves
  9. 1 sliced tomato
  10. 2-3 tbsps sweet chilli sauce
  11. Salt to taste

Preparation:

  • Take a bowl and mix soya sauce, tomato sauce and salt.
  • Add chicken  and red chilli powder into it and mix well.
  • Keep it in the fridge for half an hour.
  • Preheat Convection Toaster Oven to 200 F.
  • Afterthat line a backing rack and place a foil paper properly under the rack.
  • Place chicken pieces and add honey.
  • Spread black pepper powder and coriander leaves.
  • Cook it in oven for 35 minutes.
  • Squeeze sweet chilli sauce and cook again for 10-15 minutes until the chicken is light golden brown. 
  • Garnish with sliced tomato.
  • Serve hot.

Tips----

                   Substitute of honey we can use sugar syrup for this preparation.

I used  amazon Convection Toaster Oven to cook this recipe.Nice Stainless steel finish.You can buy it to click above link.

Convection Toaster Oven



Thursday, 20 December 2012

Poppy with Potato Curry

Ingredients:

Poppy with Potato Curry
  1. 4 medium size potato
  2. 3 green chilli
  3. 5 tbsps poppy seeds(khus khus)
  4. 3 tbsps mustard oil
  5. 1 tea spoon turmeric powder
  6. 1 tbsps red chilli powder
  7. Salt to taste
  8. 1 tbsps sugar
  9. 1 glass water.



Preparation:

  • Peeled the potatoes and cut into cube size .
  • Wash it and keep aside.
  • Grind poppy seeds(khus khus) with 2 green chilli.
  • Add little water into it and make a thick paste.
  • Heat oil in a cookware.
  • Add potatoes and fry for 2-3 minutes.
  • After that add poppy seeds paste.
  • Add salt to taste.
  • Add turmeric powder and red chilli powder.
  • Reduce heat and stir well.
  • Slit 1 green chilli and add with it.
  • Cook for few seconds.
  • Add sugar and mix well.
  • Add water and cover the cook ware.
  • Cook until potatoes boil proerly and water becomes dry.
          Serve hot with plain rice, roti.


Tips----

           Before grind soak poppy seeds in warm water for 10 to 15 minutes to paste quickly.
       
           Buy this fantastic  cookware to click below link .
         
Lodge Pro Logic 14" Cast Iron Wok, Black



Tuesday, 18 December 2012

Quick Tandoori Chicken

Quick Tandoori Chicken
Ingredients:

  1.  1 kg chicken thigh
  2. 4 tbsps ginger paste
  3. 5 tbsps garlic paste
  4. 4-5 tbsps butter
  5. 1 cup curd
  6. 1tbsps turmeric powder
  7. 3 tbsps red chilli powder
  8. 2 tbsps ground cinnamon stick
  9. 4 ground clove
  10. 3 tbsps ground cumin seeds
  11. 1 tbsps sugar
  12. 2 tbsps lemon juice
  13. Salt to taste

Preparation:


  • Take the chicken pieces and wash.
  • Slit into the body of chicken pieces lightly.
  • Now take a bowl and mix ginger-garlic paste.
  • Add little water into it.
  • Take big bowl and placed the chicken pieces.
  • Add ginger-garlic paste and massage into the chicken pieces.
  • Add lemon juice and again massage very well.
  • Now add  ground cumin, turmeric powder, red chilli powder, ground clove and  ground cinnamon.
  • Add salt.
  • All spices massage into chicken pieces.
  • Keep it in the fridge for 1 hours.
  • After an hour add curd and again keep it into fridge.
  • Next preheat Convection Toaster Oven to 440 F.
  • Take a backing tray/wire rack and placed foil paper under the rack properly.
  • Put the pieces on the wire rack.
  • Brush up melted butter and bake for 20 minutes.
  • After 20 minutes turn to bake opposite side.
  • Then also brush up melted butter.
  • Bake again for 10 minutes.
  • When it looks nice golden brown check the chicken done or not.
  • If necessary bake another 5 minutes.
  • Finnaly placed on serving plate.
          Serve hot with raita.

Tips:

          If want more spicy add 1 tbsps red chilli more. 
          Check in the mean time that chicken pieces are not burning.
       
I used  amazon Convection Toaster Oven to cook this chicken tandoori recipe.Nice Stainless steel finish.You can buy it to click above link.
Convection Toaster Oven


Sunday, 16 December 2012

Green Peas Puri

Green Peas Puri 

Ingredients:


  1. 4 cups flour/maida
  2.  white oil for frying
  3. 2 cups green peas
  4. 1 tbsps ginger juice
  5. 2-3 pinch cumin seeds
  6. 1 dry red chilli
  7. 2 tbsps fennel seeds
  8. 1 tbsps red chilli powder 
  9. 1 tbsps sugar
  10. Salt to taste
  11. 1-2 cups water

Preparation:


  • Take a pan and heat it.
  • Dry roast red chilli and cumin seeds until deep brown.
  • Next grind it and keep aside.
  • Take a big bowl and add flour, salt and 1 tbsps white oil.
  • Add water and make a dough and keep aside
  • Grind green peas and make a paste with little water.
  • Now take a pan and heat 2-3 tbsps oil.
  • Add  peas paste into it.
  • Stir well and add salt to taste.
  • Add roasted masala, chilli powder and fennel seeds.
  • Add sugar and cook it for few minutes on low flame.
  • Make small balls from flour/maida dough.
  • Stuff peas paste into balls and again make a ball very carefully.
  • Make like chapati or roti with stuffed balls.
  • Repeat it to make one by one.
  • Take a bottomed vessel and pour oil to deep fry.
  • Heat oil and drop stuffed roti.
  • Fry both side until light brown and press slowly with spatula.
         Serve hot with potato curry, chana dal,mutton kasha, chicken kasha.

Tips-----

              To make flour dough use warm water.

I used Lodge Pro Logic 14" Cast Iron Wok, Black nonstick bottomed vessel for frying peas puri.
Its very nice and easy to wash.Just click above link and buy this product.



Friday, 14 December 2012

Soya Granules with Egg Fry

Soya Granules with Egg Fry

Ingredients:


  1. 2 cups soya granules
  2. 2 eggs
  3. 1 big chopped onion
  4. 1 chopped tomato
  5. 1 big sliced tomato
  6. 1 sliced cucumber
  7. 1 chopped capsicum
  8. 2-3 green chilli
  9. 1 tbsps turmeric powder
  10. 1 tbsps coriender leaves
  11. 1 tbsps red chilli powder
  12. 1 tbsps ginger- garlic paste
  13. 1 tbsps cumin powder
  14. 4-5 tbsps white oil
  15. Salt to taste
  16. 1 tbsps garam masala (3 cinnamon stick,2 clove,3 green cardamom) dry roast powder
  17. 1-2 cups water

Preparation:


  • Take hot water in a big bowl.
  • Pour soya granules into this and add salt according to taste.
  • Keep aside and let it cool in room temperature.
  • Heat 2 tbsps oil in a pan and fry eggs.
  • Stir well and cut into small pieces.
  • Add salt and keep aside.
  • Next again heat oil in a Cooker and fry onion and tomato.
  • Add chopped capsicum, green chilli, turmeric powder, red chilli powder, ginger- garlic paste and cumin powder.
  • Stir and fry these ingredients for 1-2 minutes.
  • Add pre soaked soya granules.
  • Cook for 2-3 minues and add fried eggs.
  • Add water and cover the pan.
  • Cook again until water becomes dry.
  • Spread garam masala and coriander leaves.
  • Garnish with sliced cucumber and tomato.
           Serve hot with rice, bread, roti, paratha.

Tips-----

           If want more spicy than add 1 tbsps black pepper powder.


To prepare this recipe I used Jumbo Cooker. You can buy it just one click to this link.Nice to see and easy to use.
           
         


Friday, 7 December 2012

Masala Paneer (Cheese) Roll

Masala Paneer Roll

Ingredients:



  1. 200 gm paneer ( cut ino small cube size)
  2. 3 cups flour (maida)
  3. 1 thinly chopped capsicum
  4. 2 big sliced onion
  5. 1 thinly sliced cucumber
  6. 1 chopped tomato
  7. 8-10 tbsps white oil
  8. 1/2 (half) cup curd
  9. 1 tbsps black pepper powder
  10. 3-4 chopped green chilli
  11. 1 tea spoon turmeric powder
  12. 2 tbsps ginger-garlic paste
  13. 1 tbsps garam masala powder
  14. 2 cups water
  15. Tomato sauce
  16. 2 tbsps lemon juice
  17. Chilli sauce
  18. Salt to taste

Preparation:


  • Take a pan and heat 2-3 tbsps oil.
  • Fry the paneer pieces lightly and keep aside. 
  •  Add chopped onion,capsicum.
  • Stir and add chopped green chilli, turmeric powder, black pepper powder,ginger and garlic paste.
  • Cook for 2-4 minutes.
  • After that add fried paneer pieces.
  • Add curd and salt into it.
  • Add little water.
  • Cook for 5-7 minutes.
  • Spread garam masala and keep aside.
  • Now take another big bowl and mix salt and water into flour.
  • Make a soft dough with it.
  • Divide dough into equal size to make roti.
  • Fry the both side of  roti with white oil.
  • Repeat it to make another one.
  • Next put cooked paneer, chopped cucumber, chopped onion in the middle portion of roti.
  • Squeeze tomato sauce and chilli sauce.
  • Add lemon juice.
  • Roll it carefully.

          Serve hot.

Tips-------


               Flour dough should not be so stiff. When make dough add 1 tbsps oil.


To prepared this recipe I used Lodge Logic Pre-Seasoned Skillet.Its very nice and very easy to wash.Not require too much oil to cook.You can buy this product to click the given link below.



         

                                    
                                                   Lodge Logic Pre-Seasoned Skillet  

Tuesday, 4 December 2012

Prawn With Vegetables Curry

Prawn With Vegetables Curry

Ingredients:


  1. 250 gm prawn (shelled and deveined )
  2. 6-7 pointed goured (parwal/potol) cut into medium pieces
  3. 1 big potato cut into 1" cube size
  4. 1 chopped onion
  5. 1 tea spoon cumin seeds
  6. 2 tbsps cumin powder
  7. 1 tbsps coriander powder
  8. 1 tbsps turmeric powder
  9. 2 tbsps red chilli powder
  10. 2 bay leaves
  11. 6-7 tbsps mustard oil / white oil
  12. 1 tbsps sugar
  13. 1 tbsps garam masala ( 2 cinnamon stick.2 clove,3 green cardamom) powder
  14. 2 cups water
  15. Salt to taste

Preparation:


  •  Take a bowl and marinate prawns with salt and half tbsps turmeric powder for 10-15 minutes.
  • Now take a pan and add oil.
  • Heat oil and fry  pointed goured (parwal/potol) for few minutes and keep aside.
  • Next fry potato till light golden yellow and keep aside.
  • After that fry marinated prawns into oil till light brown and remove it into another bowl.
  • Add cumin seeds into remaining oil and fry for few seconds.
  • Add chopped onion and fry till brown.
  • Add bay leaves,red chilli powder,turmeric powder, cumin powder, coriander powder and salt.
  • Mix well and fry for 2-3 minutes.
  • Add fried prawns,potatoes and pointed goured (parwal/potol).
  • Stir well and add sugar.
  • Cook for 5 minutes.
  • Add water and cook for 10-15 minutes.
  • After that remove pan from heat.
  • Spread garam masala and cover it.

        Serve hot with rice and roti.

Tips----

       
            To prepare this recipe use warm water.


          
   To cook this preparation I used Lodge Logic Pre-Seasoned Skillet .Its very fantastic and very easy to wash.Not require too much oil to cook.You can buy this product to click the given link below.



  


                                                  Lodge Logic Pre-Seasoned Skillet


                                                  

Monday, 3 December 2012

White Masala Egg

White Masala Egg

Ingredients:


  1. 4 full boiled eggs
  2. 2 big chopped onion
  3. 4-5 tbsps white oil
  4. 1 cup card
  5. 4 green chilli
  6. 2 dry red chilli
  7. 4-5 tbsps poppy seeds paste
  8. 2 tbsps cashew nut paste
  9. 1 tbsps ginger paste
  10. 1 tbsps garlic paste
  11. 1 tbsps sugar
  12. 3 cinnamon stick
  13. 3 green cardamom
  14. 2 clove
  15. 1 tbsps black pepper powder
  16. 2 cups water
  17. Salt to taste

preparation:


  • Take a frying pan and fry eggs lightly.
  • After frying keep eggs into another bowl.
  • Now add dry red chilli into oil and fry till brown and keep aside.
  • Add cinnamon stick,green cardamom,clove into remaining oil.
  • Fry it for few minutes.
  • Add chopped onion and green chilli .
  • Fry till golden colour.
  • There after add ginger paste,garlic paste.
  • Saute for few seconds.
  • Add poppy seeds paste and cashew nut paste.
  • Mix well with others masala.
  • Pour beaten curd and add salt.
  • Stir and add fried eggs.
  • Add fried dry red chilli.
  • Cook for 2-3 minutes on medium heat.
  • Now add water.
  • When grave become thick and oil is floating on masala , remove it from heat.
  • Finally spread black pepper powder according to taste.

          Serve hot with plain rice,paratha, chapati.


Tips-----

          
               Don't use turmeric powder and red chilli powder. Slit lightly on body off egg before cooking.

To prepare this recipe I used Lodge Logic Pre-Seasoned Skillet . Its very fantastic and very easy to wash.Not require too much oil to cook.You can buy this product to click the given link below.







                                                   

                                             






                                                     



Sunday, 2 December 2012

Quick Fish Fry

Quick Fish Fry

Ingredients:


  1. 500 gm salmon (Bhetki) fish fillets
  2. 2 tbsps lemon juice/ vinegar
  3. 1 tbsps ginger paste
  4. 1 tbsps garlic paste
  5. 2 tbsps green chilli pest
  6. 2 cups cornflour
  7. 1tbsps red chilli powder
  8. 1 tbsps black pepper powder
  9. 1/2(half ) tbsps turmeric powder
  10. 2 eggs
  11. white oil to fry
  12. Salt to taste

Preparation:


  • Wash fish fillets care fully.
  • Take a bowl and mix  ginger paste,garlic paste,green chilli pest.
  • Next add salt,lemon juice or vinegar.
  • Add fish fillets with this mixture and marinate for half an hour.
  • After that take another bowl and make a smooth batter with cornflour and eggs.
  • Add salt, turmeric powder and red chilli powder.
  • Stir well.If necessary add little water.
  • Now take a frying pan and add oil to fry deeply.
  • Heat oil on medium heat.
  • Dip marinated fish fillets one by one in batter.
  • Fry the fillets till golden brown.
  • Lastly spread black pepper powder on fried fillets.

          Serve hot with tomato and chilli and salad.

Tips-------


           Cornflour-eggs batter should be smooth and little thick. If necessary add more cornflour.

To prepare this recipe I used Lodge Logic Pre-Seasoned Skillet.Its very nice to look and very easy to wash.Not require too much oil to simple fry.You can by this to click the link given below-------


  



         


Spicy Mutton

Spicy Mutton

Ingrediens:


  1. 1 kg mutton cut into medium size pieces.
  2. 2 potato cut into 8 pieces
  3. 3big chopped onion
  4. 2 tbsps turmeric powder
  5. 3 tbsps red chilli powder
  6. 2 tbsps cumin powder
  7. 3 tbsps ginger paste
  8. 2 tbsps garlic paste
  9. 1 green chilli 
  10. 2-3 tbsps tomato sauce
  11. 1 tbsps vinegar
  12. 50 gm curd
  13. 6-7 tbsps mastered oil
  14. 2 cups water
  15. 1 tbsps garam masala (3 cinnamon stick, 4 green cardamom,2-3 clove)
  16. Salt to taste

Preparation:


  • Wash mutton pieces and marinate with vinegar,salt,turmeric powder and ginger-garlic paste for an hour.
  • Now take a cooker and heat oil.
  • Add chopped onion into oil and fry till light brown and keep aside.
  • Fry potato lightly.
  • There after add marinated mutton into it.
  • Add cumin powder and red chilli powder.
  • Stir well and cook for few minutes.
  • Now add beaten curd.
  • Cook on medium heat for few minutes
  • After that add tomato sauce.
  • Spread garam masala.
  • Add water and cover cooker.
  • Cook for 30 minutes on low heat.
  • When water become dry and oil comes out remove cooker from heat.
  • Garnish with green chilli.

         Serve with hot fried rice, roti, paratha.

Tips------


             Cook with warm water to get better taste.

To prepared this recipe I used Crock-Pot,Programmable Cook & Carry Oval Slow Cooker. Its very nice and easy to cook anything.


                                     Crock-Pot,Programmable Cook & Carry Oval Slow Cooker






Thursday, 29 November 2012

Chicken Keema Puri

Chicken Keema Puri
Ingredients:


  1. 300 gm flour
  2. 150 gm minced (keema) chicken
  3. 1 chopped onion
  4. 4-5 chopped green chilli
  5. 10-12 tbsps white oil
  6. 1 tbsps ginger paste
  7. 1 tbsps garlic paste
  8. 1/2 (half) tbsps turmeric powder
  9. 1 tbsps chicken masala
  10. 1tbsps red chilli powder
  11. 1 tbsps black pepper powder
  12. water
  13. Salt to taste

preparation:


  • Take flour and make dough with water and salt.
  • Marinate chicken keema with salt and turmeric powder for half an hour.
  • After that heat 3-4 tbsps oil and add chopped onion,chopped green chilli.
  • Fry for few minutes.
  • Next add chilli powder,ginger paste and garlic paste.
  • Stir well and add marinated chicken keema.
  • Cook for few minutes.
  • If necessary add little water.
  • Now add black pepper powder and chicken masala powder.
  • Cook it on medium heat for 8-10 minutes.
  • There after make medium size balls with dough.
  • Stuff the cooked chicken keema into the balls and make thick roti with rolling pin.
  • Fry the both side of roti with oil.

         Serve hot with chilli sauce and tomato sauce.


Tips--------


           When prepare dough add 2-3 tbsps white oil and warm water for softness.
          

Wednesday, 28 November 2012

Ruhi (rohu) With Potato

Ruhi (rohu) With Potato

Ingredients:


  1. 500 gm ruhi (rohu) fish cut into medium size pieces.
  2. 2 potato cut into 8 pieces
  3. 1 chopped onion
  4. 1 chopped tomato
  5. 1 capsicum cut into cube size
  6. 1 tbsps ginger paste
  7. 1 tbsps coriander powder
  8. 1 tbsps cumin powder
  9. 1 tbsps black pepper powder
  10. 2 tbsps red chilli powder
  11. 1 tbsps turmeric powder
  12. 2 bay leaves
  13. 8-10 tbsps white/mustard oil
  14. 2 tbsps garam masala powder (cinnamon stick-2, clove-2, green cardamom-4)
  15. 2-3 cups water.
  16. Salt to taste

Preparation:


  • Wash the fish pieces properly.
  • Marinate fish pieces with half tbsps turmeric powder and salt for half an hour.
  • Heat oil in a pan and fry the fish pieces.
  • Fry both side of pieces until light brown and keep aside.
  • After that fry potatoes with salt and 2-3 pinch turmeric powder and keep it another bowl.
  • Next add bay leaves and chopped onion in remaining oil.
  •  Fry till deep golden brown.
  • Add capsicum and tomato.
  • cook for few minutes.
  • Add  ginger paste, coriander powder,cumin powder,black pepper powder, red chilli powder, turmeric powder.
  • Stir well and add fried potato.
  • Mix and pour water.
  • Cover the pan and cook on medium heat.
  • After 8-10 minutes when potatoes boiled properly add fried fishes.
  • Spread garam masala and cover again.
  • cook on low heat for 4-5 minutes.

          Serve hot with plain rice and chapati.


Tips-----

                Use warm water for this preparation.


Tuesday, 27 November 2012

Simple and Quick Chicken Rezala

Simple and  Quick Chicken Rezala

Ingredients:


  1. 500 gm chicken cut into medium pieces
  2. 2-3 red chilli (dried)
  3. 2 big onion paste
  4. 1 big sliced onion
  5. 2 chopped green chilli
  6. 100 gm card
  7. 2-3 tbsps white oil
  8. 3-4 tbsps ghee
  9. 1 tbsps sugar
  10. 1 tbsps ginger paste
  11. 1 tbsps garlic paste
  12. 8-10 tbsps cashew and poppy seeds paste
  13. 1 cup water
  14. 2 cinnamon stick
  15. 4-5 black pepper seeds
  16. 2 bay leaves
  17. 3-4 green cardamom
  18. 2-3 clove
  19. Salt to taste


Preparation:


  • First wash the chicken pieces.
  • Marinate the chicken pieces with salt, onion paste, ginger paste,garlic paste, green chilli paste and white oil.
  • Marinate it for an hour.
  • There after take a covered vessel and heat it.
  • Pour ghee into vessel.
  • Add bay leaves, black pepper seeds,dried chilli,cinnamon stick, cardamom and clove into it.
  • Fry for 1-2 minutes.
  • Now add marinated chicken.
  • Add sliced onion.
  • cook for 5-7 minutes.
  • There after add cashew and poppy seeds paste.
  • Add 1 cup water.
  • Stir well and cook for few minutes.
  • Lastly add beaten curd and sugar.
  • Cover the vessel.
  • Cook on low heat for 10-15 minutes.
  • When oil  becomes separate form masala remove it from heat.

        Serve hot with fried rice, paratha, roti.


Tips------

 
          Don't add turmeric powder and red chilli powder.





Bombay Duck (Bombil) Fish Fry

Bombay Duck (Bombil) Fish Fry

Ingredients:


  1. 500 gm bombay duck fish
  2. 1 tbsps turmeric powder
  3. 2 tbsps red chilli powder
  4. 2-4 green chilli pest
  5. 2 tbsps onion paste
  6. 2 tbsps ginger paste
  7. 2 tbsps garlic paste
  8. 2 cups flour
  9. 5-6 tbsps white oil
  10. 1 lemon
  11. Salt to taste


Preparation:


  • Wash fishes properly.(Don't cut into pieces)
  • Drain excess water from fishes.
  • Take a bowl and marinate fishes with salt and turmeric powder for half an hour.
  • After that add onion paste, ginger paste and garlic paste with marinated fishes.
  • Mix well with hand.
  • Add red chilli powder and green chilli pest in it.
  • Now pour flour in it and again mix well.
  • Keep it for few minutes.
  • Heat oil in a frying pan.
  • Fry the fishes very carefully.
  • Fry both side of fishes till light brown on low heat.
  • After frying remove fishes in a plate and garnish with lemon.
         Serve hot with plain rice.


Tips------

           When mix flour with marinated fishes don't use water.

Quick Mutton Roll

Quick Mutton Roll

Ingredients:

  1. 200 gm boneless mutton cut into small pieces
  2. White oil
  3. 250 gms flour
  4. 2 thinly sliced onion
  5. 1 thinly sliced cucumber
  6. 1 thinly sliced capsicum
  7. 2 chopped green chilli
  8. 2 tbsps black pepper
  9. 2 tbsps ginger paste
  10. 2 tbsps garlic paste
  11. 1 tbsps red chilli powder
  12. 2 tbsps lemon juice
  13. 2 cups water
  14. Tomato sauce
  15. Chilli sauce
  16. Salt to taste


prearation:

  • Firstly take flour in a bowl.
  • Add 2 -3 pinch of salt and water.
  • Make a dough. 
  • Marinate mutton pieces with salt and ginger- garlic paste.
  • Take a big frying pan.
  • Heat oil in the pan.
  • Make a roti with dough.
  • Fry both side of roti  with oil. 
  • After fry keep roti into another dish.
  • Heat oil again and fry 1 sliced onion,capsicum.
  • Cook for few minutes.
  • Add marinated mutton,red chilli powder,black pepper powder.
  • stir well and add 1 cup water.
  • cook until boil mutton properly.
  • When oil comes out from masala remove mutton from heat.
  • After that take fried roti (paratha) and line up with cooked mutton pieces,sliced onion, cucumber,chopped green chilli in the center of roti (paratha)
  • Sprinkle black pepper and add lemon juice.
  • Finally squeeze tomato and chilli sauce on it.
  • Roll up the roti (paratha) carefully.
  • Repeat this process for the remaining ingredients.
         Serve hot.

Tips-----------


          When you make a dough of flour add 2 tbsps white oil to make more softness.

          

Sunday, 25 November 2012

Paneer (cheese) Dalna

Paneer (cheese) Dalna

Ingredients:


  1. 300 gm paneer (cut into 1" cube size)
  2. 3 tbsps ghee
  3. 1 chopped onion 
  4. 1 potato cut nito cube size
  5. 4-5 tbsps white oil
  6. 2 green chilli pest
  7. 1/2 (half) tbsps turmeric powder
  8. 1 tbsps red chilli powder
  9. 1 tbsps ginger paste
  10. 1 tbsps cumin paste/ powder
  11. 1 tbsps cumin seeds
  12. 1 tbsps sugar
  13. 1 cup milk
  14. 1 tbsps garam masala ( clove, cinnamon, cardamom)
  15. 1cup water
  16. chopped coriander leaves
  17. Salt to taste

Prearation:


  • Take a pan and heat oil.
  • Fry paneer pieces lightly and keep aside.
  • Next fry potatoes till light brown.
  • In the remaining oil add cumin seeds and sugar.
  • Fry it for few seconds.
  • Add chopped onion and fry until golden brown.
  •  Next add cumin paste,green chilli paste and ginger paste.
  • Mix well and fry masala for 1-2 minutes.
  • Add fried potatoes,red chilli powder and turmeric powder.
  • Stir well and pour water.
  • Add salt.
  • Cook for 8-10 minutes on medium heat.
  • When potatoes boiled properly add fried paneer pieces.
  • Add milk and cover the pan for 5 minutes.
  • After that spread ghee and garam masala.
  • Remove the pan from heat and cover it again for few minutes.
  • Garnish with chopped coriander leaves.
        Serve hot with rice and chapati,paratha


Tips--------


            After frying put paneer pieces in lukewarm water to keep natural softness.

Quick Butter Chicken

Quick Butter Chicken

Ingredients:


  1. 1 kg chicken (leg pieces)
  2. 2-3 tbsps white oil
  3. 2 tbsps red chilli powder
  4. 2 tbsps ginger paste
  5. 1 tbsps cumin paste/powder
  6. 1 tbsps coriander paste/powder
  7. 1 tbsps paprika
  8. 4-5 green chilli
  9. 1 cup curd
  10. 50 gm melted butter
  11. 5-6 cashew nut (grinding)
  12. 1/2 cups fresh cream
  13. 2 tbsps sugar
  14. 2 tbsps lemon juice
  15. 3-4 green cardamom
  16. 4-5 cinnamon stick
  17. 1 tbsps vinegar
  18. 1 onion paste
  19. 1 tomato paste
  20. Salt to taste
  21. 2 tbsps garam masala (cardamon,clove,cinnamon stick)

Preparation:


  • Marinate chicken leg pieces with vinegar, salt and red chilli powder for half an hour.
  • Take a pan add 3-4 green cardamom and 4-5 cinnamon stick.
  • Fry it for few seconds.
  • Now add 2 tbsps sugar.
  • Add onion and tomato paste.
  • Add ginger paste.
  • Stir and cook for 3-4 minues.
  • After that add marinated chicken.
  • Mix and add cumin powder, coriander powder.
  • Add paprika.
  • Stir well and add beaten curd.
  • cook for 3-4 minues.
  • There after pour melted butter.
  • Cover the pan for few (10-15 ) minutes.
  • Stir and add garam masala powder.
  • Add fresh cream in it.
  • Reduce heat and cover the pan again.
  • When oil comes out from masala and gravy become thickness, remove the pan from heat.
  • Add lemon juice.
  • Garnish with green chilli and grind cashew nut.

          Serve hot with plain rice.

Tips----

            Fresh cream should be add lastly for better taste.

         






Saturday, 24 November 2012

Quick Paneer (cheese) Chilli

Quick Paneer Chilli

Ingredients:


  1. 300 gm paneer (cheese) cut into 1'' cube size
  2. 1 cup corn flour
  3. 10-12 chopped green chilli
  4. Spring onion half cup( sliced)
  5. 2 big onion cut into 1" cube 
  6. 1 tbsps ginger-garlic paste
  7. 1 chopped capsicum
  8. 2 tbsps chilli sauce
  9. 2 tbsps soya sauce
  10. 6-7 tbsps white oil
  11. 2 cups water
  12. Salt to taste

Preparation:


  • Take a bowl and mix salt with half cup cornflour.
  • Add water in it and make smooth paste.
  • Now take a frying pan and heat oil.
  • Mix paneer pieces with cornflour paste and fry untill it becomes brown.
  • After frying keep aside.
  • Add ginger-garlic paste into remaining oil.
  • Stir well and fry for few secoends.
  •  Next add onion, capsicum, green chilli, spring onion and salt.
  • Mix well and  add soya sauce,chilli sauce. 
  • Cook for 3-4 minutes.
  • Take another bowl and mix 2 cups water with remaining half cup cornflour.
  • Pour this mixture in it.
  • Stir and add fried paneer (cheese) pieces.
  • Cook for 6-7 minutes.

         Serve hot with rice , bread, chapati, paratha.

Tips--------

           If want more spicy then add 2 tbsps tomato sauce.

          



Friday, 23 November 2012

Dry Fish Curry

Dry Fish Curry
Ingredients:

  1. 200 gm dry fish (bombay duck)
  2. 4-5 bottle goured spinsch leaves
  3. 1 big onion finely chopped
  4. 1 brinjal cut into 1" pieces
  5. 1/2 tbsps turmeric powder
  6. 2-3 green chilli chopped
  7. 2 tbsps red chilli powder
  8. 2 tbsps ginger paste
  9. 3 tbsps garlic paste
  10. 8-10 tbsps mustard oil/white oil
  11. 2 cups water
  12. Coriander leaves
  13. Salt to taste

Preparation:


  1.  Cut the dry fishes into medium pieces.
  2. Soak fishes into lukewarm water for 10-15 minutes.
  3. Wash bottle goured spinsch leaves and keep aside.
  4. Heat oil into a pan and add onion.
  5. Fry onion till deep brown.
  6. Now add brinjal.
  7. Add turmeric powder, salt,chopped green chilli, ginger- garlic paste and red chilli powder.
  8. Cook for few minutes.
  9. Add  bottle goured spinsch leaves into it and stir.
  10. Mix well and cook it for 6-10 minues.
  11. Now add dry fishes.
  12. Stir well and add water.
  13. Cover the pan and cook on low heat for 10-15 minutes.
  14. When fish done properly garnish with coriander leaves.
         Serve hot with rice and chapati.


Tips------


        Don't soak dry fishes for long time. 




Thursday, 22 November 2012

Prawn Malai Curry

Prawn Malai Curry

Ingredients:


  1. 500 large prawn(shelled and deveined )
  2. 2 cups coconut milk
  3. 5-6 green chilli
  4. 1 tbsps red chilli powder
  5. 1 tbsps kashmiri chilli powder
  6. 2 tbsps ginger paste
  7. 2 tbsps cumin powder
  8. 2 big onion paste
  9. 1 tbsps turmeric powder
  10. 6 cinnamon stick
  11. 5 green cardamom
  12. 1 tbsps sugar
  13. 3 clove
  14. 6-8 tbsps mustard oil / white oil
  15. 1/2 tbsps garam masala (4 cinnamon stick, 4 cardamom, 2 clove) powder.
  16. Salt to taste


Preparation:


  • Take a bowl and marinate prawns with turmeric powder and salt for 20 mintues.
  • Heat oil in a pan and fry prawns till golden yellow and keep aside.
  • Now add 2 cinnamon stick,1 green cardamom and 1 clove into the remaining oil.
  • Fry lightly for few seconds.
  • Add onion paste,ginger paste,cumin powder,red chilli powder, kashmiri chilli powder and green chilli .
  • Cook it for few minutes.
  • After that add coconut milk.
  • Stir well to mix all ingredients and add 1 tbsps sugar.
  • 5 minutes later add fried prawns in it and spread garam masala powder.
  • Cover it with proper lid.
  • Reduce heat and cook for 10 minutes.
  • When gravy becomes thick and oil comes out from masala remove pan from heat.
         Serve hot with rice and roti / chapati.


Tips--------

              .Before devein keep prawns into lukewarm water for 5 minutes to quick shell.





Wednesday, 21 November 2012

Quick Chicken- Egg Roll

Quick Chicken-Egg Roll

Ingredients:

  1. 250 gm bone less chicken
  2. 2 eggs
  3. 300 gm flour/maida
  4. 1 big finely sliced onion
  5. 3 chopped green chilli
  6. 1 thinly sliced capsicum
  7. 1 thinly sliced cucumber
  8. 1 tbsps ginger-garlic paste
  9. 1 tbsps black pepper powder
  10. 2 tbsps tomato sauce
  11. 2 tbsps chilli sauce
  12. 1 tbsps soya sauce
  13. 2 tbsps lemon juice
  14. 10 tbsps white oil
  15. Salt o taste


Preparation:



  • Bone less chicken cut into small cube size.
  • Take flour (maida) in a bowl and add 2 pinch of salt and water.
  • Make a dough.
  • Take another bowl and beat eggs with 1 pinch salt. 
  • Now take a big frying pan.and make roti with it.
  •  Medium fry both side of roti  with oil and keep a side.
  • Again add oil and pour egg mixture into pan.
  • Make omlet like roti size.
  • place a frying roti on omlet and press slowly through spatula.
  • Fry the both side for few seconds. proerly.
  • Repeat it for the remaining ingredients and make another one.
  • .Now add oil in a pan and add sliced onion, casicum, ginger-garlic paste.
  • Mix well and add chilli sauce,soya sauce. 
  • After few minutes add chicken pieces.
  • Add salt and stir well.
  • pour half cup water to boil chicken pieces.
  • When oil becomes separate from masala and chicken done remove it from heat.
  • Now line up cooked chicken pieces,thinly sliced cucumber,chopped green chilli,black pepper powder,lemon juice into egg side of fried roti.
  • Squeeze tomato sauce lastly.
  • Roll it slowly with paper.
         Serve hot.

Tips------

              When make dough from flour add 1-2 tbsps white oil to make it soft.


Green Prawns Curry

Green Prawns Curry

Ingredients:


  1. 500 gm prawns
  2. 2 bunch coriander leaves
  3. 1 bunch mint leaves
  4. 2 bay leaves
  5. 1 tbsps turmeric powder
  6. 4-5 green chilli pest
  7. 1 tbsps ginger-garlic paste
  8. 4 tbsps lemon juice
  9. 1 tbsps coriander powder
  10. Garam masala ( cinnamon stick-5, clove-3, cardamom-4)
  11. 2 cinnamon stick
  12. 5 tbsps oil
  13. 2 clove
  14. 3  green cardamom
  15. Salt to taste

Preparation:


  • Take washed and shelled prawns in a bowl.
  • Marinate with salt, turmeric powder,ginger- garlic paste,chilli paste and lemon juice for half an hour.
  • Make a smooth, fine  paste with coriander leaves and mint leaves.
  • Heat oil in a pan and add bay leaves, 2 cinnamon stick,2 clove and 3 green cardamom.
  • Saute all ingredients for few seconds.
  • Add coriander-mint paste.
  • stir well and cook for 10 minutes.
  • Now add marinated prawns in it.
  • Spread coriander powder and garam masala on it.
  • Cover the pan and cook  for 10-15 minutes.
           Serve hot with rice, bread, roti, paratha.


Tips--------

  
          If coriander and mint puree is thick too much then add half cup water.

Tuesday, 20 November 2012

Masala prawn

Masala Prawn

Ingredients:


  1. 500 gm prawns
  2. 1 chopped onion
  3. 4-5 tbsps mustard seeds paste
  4. 3-4 tbsps poppy seeds paste(khus khus)
  5. 4 chopped green chilli
  6. 1 tbsps turmeric powder
  7. 1 tbsps red chilli powder
  8. 1 tbsps black pepper powder.
  9. 8-10 tbsps oil
  10. 50 gm curd
  11. 1 cup water
  12. Salt to taste


Preparation:


  • Shelled and deveined prawns well.
  • Marinate with salt, turmeric powder,curd and red chilli powder for half an hour.
  • Take a pan and heat oil.
  • Add onion and fry till light pink colour.
  • Add poppy seeds paste, mustard seeds paste,chopped green chilli.
  • Stir well and add salt.
  • Cook for few minutes.
  • When masala separate from oil add marinated prawns.
  • Stir and add black pepper powder.
  • Add water.
  • Cover the pan.
  • Cook for 20-25 minutes on low heat.
           Serve hot with butter nun, roti, rice.


Tips--------

            Use warm water to shelled  prawns properly.
          

Spicy Prawn Curry

Spicy Prawn Curry
Ingredients:


  1. 500 gm medium size prawns (cleaned and shelled)
  2. 2 big chopped onion
  3. Finely chopped coriander leaves
  4. 1 chopped tomato
  5. 4 tbsps red chilli powder
  6. 1 tbsps turmeric powder
  7. 1 tbsps ginger paste
  8. 1 tbsps garlic paste
  9. 3 tbsps mustard seeds paste
  10. 8-10 tbsps white oil/mustard oil
  11. 1 lemon 
  12. 1 cup water
  13. Salt to taste

Preparation:


  • Take a bowl and marinate prawns with salt and turmeric powder for half an hour.
  • Heat oil in a pan and fry onion till light brown.
  • Add tomato and mix well.
  • Next add 4 tbsps red chilli powder,1 tbsps ginger paste,1 tbsps garlic paste and 3 tbsps mustard seeds paste.
  • Fry all things till oil comes out from masala.
  • Add salt to taste.
  • Now add marinated prawns with it.
  • Mix chopped coriander leaves.
  • Stir well and add 1 cup water to boil prawns properly.
  • Cover the pan and reduce heat.
  • Cook for 25-30 minute.
  • Garnish with lemon and onion.
       
             Serve hot with rice and roti.

Tips--------

              To get better taste do not over cook prawns.
          

Quick Prawn Biryani

Quick Prawn Biryani

Ingredients:


  1. 600 gm medium size prawns deveined and shelled well
  2. 500 gm basmati rice
  3. 3 tbsps ginger paste
  4. 3 tbsps garlic paste
  5. 1 tbsps turmeric powder
  6. 50 gm curd
  7. 3 big onion finely sliced
  8. 2 tbsps poppy seeds paste
  9. 1 tbsps red chilli powder
  10. 2 chopped green chilli
  11. 10 tbsps white oil
  12. 4-5 tbsps ghee
  13. Saffron
  14. 2 cups milk
  15. 2-3 bay leaves
  16. 10 cinnamon stick
  17. 7 clove
  18. 10 green cardamom
  19. 8-10 black pepper
  20. Nutmeg
  21. Fennel seeds
  22. Cumin seeds
  23. 1 big tomato
  24. Salt to taste
How to Prepare Biryani Masala

Bay leaf-2,Cinnamon Stick- 8,Cardamom-7,Clove-5,Black peeper seeds-10,Nutmeg 1 tbsp powder,Fennel seeds-1tbsp, Cumin seeds-2 tbsp.

Take a bowl and dry- roast these ingredients and make powder.


Preparation:


  • Wash basmati rice and soak for an hour.
  • Take a bowl and marinate prawns for half an hour with salt,curd,turmeric powder, red chilli powder,ginger paste, garlic paste and 2 tbsps poppy seeds paste.
  • Heat water and add salt,bay leaf-1,cinnamon Stick -2,cardamom-3,clove-2,black peeper seeds-4 
  • Pour basmati rice.
  • Cook rice for 5-6 minutes.
  • Drain excess water and keep aside.
  • Now take a pan and heat oil.
  • Add sliced onion,green chilli.
  • Fry it till  onion be comes deep brown and keep aside.
  • Cook marinaed prawn in remaining oil in low heat.(don't overcook)
  • Take a big cover bowl and make 3 layers with rice and prawn alternately.
  • First keep  half cooked rice in the middle of pan.
  • Then add half cooked prawn on the layer of rice.
  • Spread biryani masala and ghee on it.
  • Again add rice.
  • Lastly sprinkle fried onion-chilli on the layer of rice.
  • Spread biryani masala and ghee again.
  • Mix one or two pinch of saffron with milk and pour it on the top of layer.
  • Cover the bowl properly and sealed it.
  • After sealed the bowl don't cook it on direct heat.Take a flattery pan and keep the bowl on it to avoid  direct heat.
  • Cook it for 40 minutes in low heat.
  •  Garnish with tomato.
            Serve hot with salad.

Tips------

               Overcooked prawns turn into hard like rubber,so don't overcook.
             
       




Sunday, 18 November 2012

Meat Balls Curry

Meat Balls Curry

Ingredients:

  1. 500 gm mutton keema (minced meat)
  2. 150 gm white oil
  3. 2 chopped onion 
  4. 4 finely chopped green chilli
  5. 2 eggs
  6. 2 tbsps cornflour
  7. 2 tbsps red chilli powder
  8. 1 tbsps turmeric powder
  9. 3 tbsps ginger paste
  10. 2 tbsps garlic paste
  11. 2 bay leaves
  12. 2 tomato (skinned and boiled)
  13. 2 tbsps garam masala ( 3 cinnamon stick, 2 clove,4 green cardamom) powder
  14. Coriander leaves
  15. 2 cups water
  16. Salt to taste


Preparation:


  • Take a big bowl and marinate minced meat with salt, 1 tbsps ginger paste,1 chopped onion, green chilli, 2 eggs.
  • Mix well and marinate for half an hour.
  • After marination add cornflour and  make medium size balls.
  • Now take a deep frying pan and heat oil to fry meat balls.
  •  Fry these balls till deep brown and keep it another bowl.
  • After that add onion in remaining oil and fry till brown.
  • Add boiled tomato, bay leaves, ginger and garlic paste.
  • Stir well and add red chilli powder, salt,turmeric powder.
  • Add 2 cups hot water to make gravy.
  • After 5 minutes add fried meat balls in this gravy.
  • Spread garam masala and cover it.
  • Cook for 15-20 minutes in low heat.
  • When gravy becomes thicker remove it from heat.
  • Finally garnish with chopped coriander leaves.
     
          Serve hot with roti, paratha,hot rice.

Tips--------


          Meat balls must be tight not so hard. If necessary add cornflour.

Saturday, 17 November 2012

Spicy Mutton Potato Keema Curry

Spicy Mutton Potato Keema Curry

Ingredietns:

  1. 500 gm mutton keema (minced meat)
  2. 1 big potato cut into 1" cube size
  3. 2 onion thinly sliced
  4. 1 tomato chopped
  5. 1 capsicum cut into small pieces
  6. 4 green chilli
  7. 1 red chilli powder
  8. 1 kashmiri chilli powder
  9. 1 tbsps turmeric powder
  10. 3 tbsps ginger paste
  11. 1 tbsps garlic paste
  12. 1 tbsps garam masala (3 clove, 4 cinnamon stick,3 green cardamom,4 black peeper)powder
  13. 10-12 tbsps white/mustard oil
  14. 1 tbsps butter
  15. 1 cup water
  16. Coriander leaves
  17. Salt to taste

Preparation:


  • Take a bowl and marinate minced meat with salt and turmeric powder for half an hour.
  • Heat oil in a pan.
  • Fry potato  till light brown and keep aside.
  • Now add sliced onion, tomato, capsicum,green chilli
  • stir well for 5-6 minutes.
  • Add  kashmiri chilli powder, red chilli powder, ginger paste,garlic paste.
  • Cook for few minutes.
  • Add marinated keema and fried potato in it.
  • After 10 minutes add water to boil keema and potato proerly.
  • Lastly spread malted butter on cooked keema.
  • Garnish with coriander leaves.

          Serve hot with rice, roti, paratha.

Tips-------

            When marinate keema add 2 tbsps curd to quick preparation.


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