methi healthy recipe

methi healthy recipe

Methi can be relished in both vegetarian and non-vegetarian form

Whats needed:-

Methi greens 500 gm
Rice 200 gm
Bay leaf one
Panch phoren one tbsp
Methidana `BD tsp
Kasoori methi 1 tbsp
Arhar or chana dal (optional) 2 tbsp
Ghee 1 tbsp
Salt as taste

how to make
Soak the rice in water for half an hour after picking, cleaning and washing. Clean wash and cut the methi greens. Put a thick-bottomed pan on flame, add the ghee and when hot first the bay leaf and then the panch phoren. When the seeds begin to crackle put in the rice after draining it. Add the greens and mix well carefully. Sprinkle salt cover and cook on medium-low flame till all the water released by the greens is absorbed by the rice. Crumble kasoori methi on top. Do not add water unless absolutely necessary. In case the rice appears underdone sprinkle a spoonful and finish on dum. If using dal, prepare a tempering with it and pour over pulav before serving. serve it with roti enjoy!

Indian way of treat

The Indian way Treat

The low-calorie zucchini requires little cooking

Whats needed

Zucchini (select tender pieces) 500 gm
Button mushrooms 200 gm
Spring onions with greens (medium-sized) two
A small carrot
A small tomato
A large pinch of mixed herbs
Salt as taste
Oil (optional) 1tsp

How to make:->

Wash and pat dry the zucchini. Cut in halves. Scoop out the flesh and chop in small pieces. Wash well the mushrooms and dice. Clean and wash the onions, tomatoes and carrots and chop into very small pieces. Put a non-stick pan on flame line it with a thin film of oil and cook the zucchini flesh, carrots and mushrooms. Sprinkle the herbs or masala along with salt of choice and add tomatoes and onions when moisture almost evaporates. Add chopped onion greens in the end. Allow it to cool. Then stuff this filling in the hollowed zucchini and put it on the same pan. Let it cook on low heat for about 10 minutes turning it delicately to ensure that heat is applied evenly. Slice and serve after adjusting seasoning. enjoy this treat

Kebab from A.P.

Kabab
In Andhra pradesh there are many spicey foods recipe
so I think you like this recipe
Kabab from Andhra pradesh

whats needed for this recipe:->

Mince (not very fine) 300 gm
Channa dal 2 tbsp
Bay leaf one
Black peppercorns ½ tsp
Cumin seeds (dry roast, coarsely ground) ½ tsp
Coriander seeds (coarsely pounded) 1tsp
Cloves 2-3
Green chilli (deseeded and chopped) one
A small sprig of curry leaves
Salt as requried
Oil to deep fry
A whole red chilli (wiped with moist cloth, then shredded)

how to make (more help)

Boil the mince with the bay leaf in little water with dal, salt, and cloves. Allow it to cool. Add the spices and green chillies and grind but not too fine. Moisten palms with a little oil. Then shape the ground mince into small balls of the size of table tennis balls. Heat oil in a deep pan and fry the kofta in batches on low medium heat till these are well browned and crisp. Temper with curry leaves. Eat as a snack or with rice or rotii. Enjoy!!

dosa with new flavorful

dosa with new flavorful
dosa with world standered food reicpe

whats needed :->

Tortillas or roomali roti four

Rajmah (cooked) 1 cup
Onion (medium, chopped (not too fine)
one Sweet corn (frozen) ½ cup
Roasted cumin powder ½ tsp
Garlic cloves (crushed) 3-4
Tomatoes (medium, chopped fine) two
Olive oil 1 tbsp
Tomato sauce 2 tbsp
Tabasco sauce 1 tsp
Whole red chilli (deseeded and chopped)one
A small head of cabbage (washed and shredded fine)
Salt as taste

how to make:->
Heat oil in a non-stick skillet or pan. Add onions and stir-fry till onions are translucent, now add the cabbage and sweet corns, mix well. Now add the tomatoes, along with the salt, and stir-fry for about two minutes. Add rajmah.

Sprinkle Tabasco sauce and cumin powder. Spread the tortilla each on a plate and spread a spoonful of tomato sauce, divide the filling in equal portions and place a portion each on the tortilla, flatten and fold over. Serve as a substantial snack or a light meal.

Creamy Paneer korma

Creamy texture of Paneer korma

Platefull of paneer

Whats needed for this recipe:->

Paneer (cut in large cubes or squares) 500 gm
Bay leaf one
Cinnamon one inch long 1 stick
Green cardamoms 4-5
Cloves two
Turmeric (pounded coarsely) ½ inch piece
Fresh ginger (pounded coarsely) 1 inch piece
Yellow mirch powder 1tsp
Garlic cloves (crushed) 2-3
Onion (large-sized, sliced finely or grated) one
Curds (hung to drain water) 100 ml
Salt as taste

how to make :->

Heat oil in a thick-bottomed or non-stick pan. When hot add the bay leaf along with cinnamon, cloves and cardamoms. When these change colour add garlic cloves and onion. Stir-fry continuously for about a minute over medium heat sprinkling very little water if required to avoid burning. Now put in the ginger and turmeric. After 30 seconds, add paneer. Sprinkle yellow mirch powder. Reduce heat and slowly stir in the curds in a steady stream stirring continuously to avoid curdling. Cook on simmer for two minutes and serve with rice or roti . enjoy this recipe.

Mushrooms recipe

Mushrooms recipe Sweet and sour special

Stir fried and lightly spiced on toast or in rich faux Mughalia gravy, mushrooms can be relished in many ways

Whats needed:->

Mushrooms 200 gm
Medium tomatoes two
Carrots 100 gm
French beans 100 gm
Green peas (fresh or frozen) 50 gm
Bell pepper (red or yellow, diced) half
Onions 100 gm
Garlic paste 1tsp
Ginger paste 1tsp
Vinegar 1 tbsp
Sugar 1 tbsp
Five spice powder (optional) 1 tsp
Mild chilli sauce (optional) 1 tbsp
Olive oil 1 tbsp
Salt to taste

how to make :-

Clean and wash the mushrooms. Then wipe dry and quarter. Quarter and then halve tomatoes. Wash and scrape the carrots then dice. String and chop the beans. Boil carrots and beans or steam for 10 minutes. Peel and cut onions in bite size pieces. Dissolve the sugar in vinegar.

Heat the oil in a non-stick pan and stir-fry the ginger and garlic pastes over medium flame and as soon as they change colour add the mushrooms and let them cook in the moisture they release, add beans carrots and onions along with the five spice powder (if using) and stir in the chilli sauce if using. Add the sugar dissolved in vinegar, along with salt. Mix well. Cook on low flame for about two minutes, remove from flame and serve hot with rice or roti. nice meal of the day

Enjoy !!

Kaddoo like cake

Kaddoo like cake


Inexpensive, healthy and easy to prepare
and kaddo is also use as medicine for control to sugar

kaddoo ka keema by desi style

Ingredients for this :->

Pumpkin (ripe, yellow-skinned variety, peeled and thinly sliced) 1 kg
Green peas shelled (fresh or frozen, lightly boiled) 200 gm
Onions (medium-sized, sliced very fine) two
Garlic paste 1 tsp
Ginger paste 1 tsp
Brown cardamoms two
Black peppercorns 1 tsp
A cinnamon stick 2 inch long
Bay leaf one
Cloves four to six
Garam masala 1 tsp
Meat masala 2 tsp
Kashmiri red chillies 1 tsp
Oil 100 ml
Salt as taste
Green chillies (slit and deseeded) two
Red chillies (whole, wiped clean) two to three
A sprig of hara dhania

how to make:->

Heat oil in a thick bottomed pan and put the bay leaf in it. As it changes colour, add cloves, cinnamon, cardamom and peppercorns. When the whole spices begin to crackle, put in the sliced onions. Stir-fry on high flame till these acquire a rich brown colour. Reduce heat and put in the garlic and ginger pastes. Continue to stir-fry for about 30 seconds. Then add the pumpkin. Sprinkle the powdered spices along with salt and blend. Cook on medium heat (covered) till the pumpkin is soft but not mushy. Mash with a sharp spatula to obtain a coarse mince. Add the peas and stir well to mix. Heat a little oil in a frying pan and put in the whole red and slit green chillies. As these change colour and release their aroma, pour this tempering over kaddoo ka keema and serve hot tasty treat.

indian Veg Arbi

indian Veg Arbi

arbi can make a foodie drool with delight

whats needed :->

Arbi 500 gm
Tomato (medium-sized, skinned and grated) one
Onion (medium-sized, sliced very fine) one
Bay leaf one
Ginger paste 1 tsp
Garlic paste ½ tsp
Dhania powder 1 tsp
Garam masala (preferably Kashmiri or homemade) 1 tsp
A pinch of haldi
Dahi (sweet and thick) 200 ml
Green chillies (deseeded and slit) 2-3
Ghee 1 tsp
Shahi jeera ¼ tsp
Salt as taste
A few strands of saffron soaked in lukewarm milk (optional)
A sprig of hara dhania for garnish

Method lets makes easy way:->
Boil the arbi taking care that these are not mushy. Cool and peel. Flatten the arbi a little between palms and deep-fry till light golden. Place on absorbent kitchen towels to remove excess oil. Put a little oil in a pan, add the bay leaf wait till it changes colour, add and fry onions on medium flame till translucent. Now add the garlic and ginger pastes and stir-fry briskly for a minute then put in the powdered spices mixed with a little water to avoid burning. Stir-fry for about 30 seconds and then add the tomatoes. Continue to stir-fry till moisture evaporates. Reduce heat to low and pour in the daahi mixed with a little water very slowly to avoid curdling stirring continuously. Increase flame, bring to boil then add arbi reduce heat and simmer for about seven minutes. Heat ghee and temper with jeera. Sprinkle the saffron strands before serving if using. i thik now you can make easily at home so enjoy indian food !!

Indian Minced chicken

Indian Minced chicken
Minced chicken combined with curried eggs makes new dish

how it :-
Heat ghee/oil in a pan, add the boiled eggs in the pan and stir fry till golden. Remove the eggs from the pan and add black pepper, bay leaf, cloves and cinnamon stick. Stir-fry for a few seconds, add onions, and fry on medium heat until translucent and glossy. Add the garlic and ginger pastes and stir-fry until onions are golden. Then add coriander, red chilli and turmeric powders — dissolved in 1/4th cup of water and continue to stir-fry. Now add the mince, stir-fry until light brown, add salt and water (approx 1 ½ cups) and stir-fry until fat leaves the sides. Now add chopped ginger, mix well, cover with a lid. Uncover and now add the golden fried eggs, adjust the seasoning. Sprinkle pepper, clove and cardamom powders, cover with a lid again until ready to serve. Garnish with ginger juliennes and green chillies with tomoto soss.
enjoy

Indian Khatmitthi macchli

Indian Khatmitthi macchli

Khatmitthi macchli is easy to cook and healthy and cheap in price

Ingredients for this :->
Fish (small, whole) 500 gm
Tomatoes (pureed fresh) 500 gm
Onion (medium-sized, grated) one
Bay leaf one
Dhania powder ½ tsp
Sugar 3-4 tbsp
Dried ginger powder 1 tsp
Pineapple tidbits (blended coarsely in a mixie) ½ cup
Vinegar ¼ cup
Oil ¼ cup
A small pinch of haldi
Salt to taste

Method easy to Make :->
Wash and clean the fish. Slit lengthwise and remove the entrails. Wash well again. Apply salt and haldi and let it rest for half an hour. Heat oil in a thick-bottomed pot. When it reaches smoking point, put in the bay leaf. As the leaf changes colour, add grated onions and stir-fry till these become translucent. Now put in the tomato puree along with the powdered spices, salt and sugar. Stir well and add cook on medium low heat. Add a cup of boiling water and reduce to simmer. Add the fish and cook on low medium heat for five minutes. Remove the fish carefully and keep aside. Increase heat and thicken the sauce to preferred consistency. Pour in a dish, add the blended pineapple pieces, replace the fish, adjust seasoning and serve with rice or roti. If like Babur, founder of the Mughal dynasty, you are squeamish about fish bones, try this out with boneless fillets. We on our part don’t think it matches the eye appeal but as the adage has it each to his own. The same applies to retaining or removing the skin.

keep clean hand so enjoy this treat

Desi Kulcha like pizza

Desi Kulcha like pizza

Ingredients for this:-

Button mushrooms (washed well and diced) 50 gm
Tomato (large sized, chopped) one
Capsicum (small-sized, chopped) one
Onion (medium, finely chopped) one
Dhania powder 1/2 tsp
Kashmiri lal mirch 1/2 tsp
Zeera powder 1/2 tsp
Chat masala 1/2 tsp
Salt to taste
Oil 1 tbsp
Kulche (bought from the baker/grocer) two

Method for this :-

Heat oil in a non-stick frying pan. Add tomatoes. When moisture almost evaporates add onions along with powdered spice and salt and stir-fry for a minute then put in the mushrooms and continue to cook on high flame stirring briskly for another minute. Sprinkle the capsicum. Remove from stove and spread the topping on the kulcha evenly. Slice like regular pizza and serve with preferred chutney or pickle.

!! enjoy this treat !!

Make egg boat

Make egg boat

Ingredients for this

Hard-boiled eggs three
Mixed sprouts (washed well) 50 gm
Cauliflower floret (grated) 50 gm
Green chilli
(slit, deseeded and chopped fine) one
Tomatoes (diced) 1 tsp
Fresh ginger (diced fine) `BD tsp
Oil 1 tsp
A pinch of zeera (seeds)
A pinch of dried mint leaves (crushed)
Salt to taste

How to make :-

Shell the eggs and cut cleanly into halves lengthwise. Remove the yolk taking care that the egg white boats are not pierced. Keep aside. Heat oil in a non-stick frying pan, put in the cumin seeds and when these begin to crackle add the grated cauliflower along with dried mint powder, green chillies and salt. Stir-fry for a minute. Remove from flame. Let cool and pack the egg boats with it. Garnish with tomato dices. Place on a bed of mixed sprouts and serve to your friends and family .
ENJOY

New Chicken strips with pepper salad

Chicken strips with pepper salad

Ingredients for this

Chicken breasts (boneless, cut into thin strips) 500 gm
Bell peppers (medium sized, one each red and yellow) two
Capsicum one
Tomato (medium sized) one
Round slices of cucumber 4-5
Olive oil 1 tbsp
Pepper (coarsely ground) 1 tsp
Lemon juice 1 tsp
Salt to taste
A sprig of mint leaves or fresh coriander

how to make:-

Clean, wash and pat dry the chicken strips. Flatten a little with a heavy knife used sideways or a wooden mallet. Gently massage with lemon juice, sprinkle a little salt and keep aside for about half an hour. Wash the peppers and capsicum then cut into halves lengthwise. Remove the pith and slice into eight even-sized slices. Quarter or slice the tomato in wedges. Heat oil in a non-stick frying pan and cook the chicken breasts on medium heat for 15 minutes — seven and half minutes on each side. Sprinkle a few drops of olive oil, if required, to keep moist. Remove, drizzle with pepper and salt. Put the pepper and capsicum in the same pan just to glaze with olive oil and place on the chicken platter. Garnish with mint or coriander. Serve with tomato and cucumber medium slices and then enjoy with family
Have a good day

BERY MILK SHAKE

BERY MILK SHAKE




Just whipped up this delightfully easy to make raspberry milk shake for the kids who have been craving for some for a while.

what is needed:-

200 gms fresh raspberries
1/2 litre milk
50 ml fresh cream
a dollop of yogurt
3 pods of cardamom
Honey(as per taste)

How to make -

Its quite simple really! Just add all the ingredients in a blender till they are thoroughly mixed.

Strain the mixture through a sieve.

Well, thats it !!Just serve by glasses and enjoy.
!! The kids faces really lighted up !!

Coconut chicken

Coconut chicken

Ingredients fo this -

For the marinade-

800 gms of chicken ( I selected a mix of drumsticks and breasts), skinned and wahed
300 gms yogurt
100 gms dessicated coconut(dried)
2 tblsp ginger-garlic paste
2 tsp cumin powder
1 tsp turmeric powder
1 tsp chilli powder
a few strands of saffron
1 tbls oil

For the tempering-

1 tblsp oil
1 tsp cumin seeds
1 bay leaf
1 whole red chilli

Method for this recipe secrets -

Marinate the chicken with the ingredients listed above for a couple of hours.

Heat oil in a pan. Add the cumin seeds,whole red chilli and bay leaf. When they splutter, add the marinated chicken along with all the juices. Add salt to taste.

Cover the pan and cook over low heat till the chicken pieces are done. The chicken cooks quite quickly in its own juices and there is no need to add any water.

Once the chicken pieces are cooked, increase the heat and simmer till the gravy begins to thicken.

Add 1 tsp garam masala powder, stir for a minute and remove from heat.

Serve hot with plain rice or rotis. ENJOY with Family

Chicken, rice and vegetable stew

chicken, rice and vegetable stew

What's needed for the chicken, rice and vegetable stew in this recipe -

4 pieces of chicken breasts, skinned
1 cup of rice
4 tomatoes, chopped
1 carrot, diced
a handful of sweetcorn
a handful of peas, fresh or frozen
1 sweet potato, diced
3-4 button mushrooms, cliced
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 bay leaf
a sprig of coriander
1 tblsp butter
salt and pepper as taste

How to make -

Boil the chicken in two glasses of water. Debone the chicken, cut into strips and save the stock.

Add a blob of butter to a heated pan and stir-fry the mushrooms, peas, sweetcorn, sweet potato and carrots for a couple of minutes.

Add the tomatoes, onion, garlic and bay leaf and simmer till the tomatoes let out their juices. Do not let them dry up.

Add 1 and 1/2 glasses of stock, rice and the chicken. Season with salt and pepper, add the sprig of coriander and simmer over low heat till the rice is done.

serve it to your family or freinds have a good day.

Desi chicken kurma

Chicken kurma with roti and fresh vegetable salad

Ingredients for the chicken kurma here -

1 kg chicken, skinned and cut into desired pieces
1 and 1/2 C plain yogurt
1/2 C cashewnuts and 3 tblsp poppy seeds, soaked together in a little water for 10-15 minutes
2 tsp tomato puree
4 cloves of garlic, crushed
1 inch piece of ginger,crushed
paste of 1 onion
a few strands of saffron soaked in 3 tblsp of warm milk
1 tsp turmeric powder
2 tsp cumin powder
1 tsp chilli powder
1 tsp garam masala powder
2 bay leaves
1 whole red chilli
1tsp cumin seeds
3 cloves, 1 small stick of cinammon and 2 pods of cardamom
salt to taste
4 tblsp cooking oil

How to make -

Marinate the chicken with the yogurt, garlic, ginger,turmeric powder, cumin powder, chilli powder and 1 tblsp of oil for half an hour.

Blend the soaked cashews and poppy seeds into a paste and keep aside.

Heat the rest of the oil in a pan and add the cumin seeds, bay leaf, whole red chilli, cloves, cinammom and cardamoms. When they splutter, add the onion paste and stir it till the water begins to evaporate. Add the tomato puree and stir for a minute.

Add the marinated chicken with all the marinade, season with salt and cook covered on medium heat.

When the chicken is done three-fourths of the way, add the cashew-poppy paste and the saffron milk. Cook covered till the chicken is done thoroughly.

Add the garam masala powder, stir for a minute and that's it.

The dish does not need any extra water and is cooked in it's own juices.The saffron adds a nice flavour and the poppy-cashew paste forms a nice thick gravy...goes well with rice and rotis, although we prefer the latter one.Add a plate of fresh vegetable salad and so enjoy this recipe................ have a good holiday

noodles with capsicum chicken

noodles with capsicum chicken

Now As for the recipes, here goes-
What's needed for the capsicum chicken-

4 pieces of chicken breasts, deboned and cut into bitesized pieces
1 onion, chopped
1 capsicum chopped
2 pods of garlic, chopped
3 tblsp soy sauce
2 tblsp tomato ketchup
1 tblsp sugar
1 tsp cornflour
salt as taste
2 tblsp oil

How to make -

Heat oil in a pan. add the sugar. When it begins to melt, add the onions and garlic and fry till translucent.

Add the chicken, soy sauce, ketchup and salt and cook till the chicken is done three-fourths of the way.

Add the capsicum and stir for a minute. Cook till the chicken is completely done.

Add the cornflour mixed with 1 tblsp of water.

The chicken will leave enough juice for it to be cooked in. When the cornflour mixture has been added, stir it for a minute as the gravy will begin to thicken.

Remove from heat and serve hot with the noodles.


The noodles-
What's needed-

200 gms rice noodles
1 onion, sliced
1 carrot, cut into strips
5-6 french beans, cut into diamonds
1C broccoli florets
2 pods of garlic, chopped
a handful of cabbage cit into strips
5-6 button mushrooms, sliced
1/2 red pepper, sliced
4 tblsp soy sauce
salt and pepper as taste

How to make -

Soak the rice noodles in hot water for 5 minutes. Strain the water completely.

Heat 3-4 tblsp of oil. Add carrot, broccoli, french beans, onion, garlic and stir fry for 3 minutes.

Add the rest of the vegetables and mushrooms and stir fry for another 4-5 minutes. Add the soy sauce and salt and pepper.

Add the noodles and fry for a few more minutes. Do not over cook. Remove from heat and serve

hot with the chicken.

Enjoy this treat

Moroccan lemon

Moroccan lemon - with butter chicken

The chicken was arranged in a layer and all the spices were just scattered over them. The contents were brought to a boil and and then transfered to the oven. The finished product smells and tastes delish.The only thing that I had to change was the temperatures and timings. With the suggested temperatures, it would have taken me hours, although he mentions a much lesser baking period.

Anyway, the final dish was absolutely gorgeous and we did like it a lot...so here's the recipe.

recipe material :-

approximately 1.5 kg of chicken ( I used pieces from a whole chicken)
2 and 1/2 tblsp of butter, melted
1/2 tsp(more or less) of crushed red chillies
1/2 lemon, cut into wedges(the original recipe uses pickled ones)
2 large onions
3-4 cloves of garlic, crushed
4 bay leaves
1 tsp each of ground cinnamon and ginger
water or stock
handful of green olives
salt and freshly ground pepper as taste

How to make -

1. Rub the chicken pieces with salt and pepper and arrange them (in a single layer) in a shallow casserole or heatproof pan, preferably, one with a lid(one in which the chicken pieces can huddle together in asingle layer, without much of a gap between them)
2. Grate the onion over the chicken pieces.
3. Add the bay leaves and garlic and push all this down and between the chicken pieces.
4. Sprinkle over the ground spices and stud the gaps with lemon wedges.
5. Gently pour the melted butter over the chicken pieces.
6. Spoon a little water or stock around the sides, so that it about half submerges the chicken pieces.
7. Cover the pan with a lid or foil.
8. Place the pan over heat and bring the contents to a bubble.
9. Transfer the pan to the middle rack of a pre heated oven (220 deg C) and bake for approximately 45 minutes. or till the chicken is cooked and the liquid reduces.
10. Remove the lid, and add the olives to the buttery onion pan juices.
11. Increase the heat to 250 deg C and transfer the pan (without the lid) to the top rack of the oven and bake till the top is nicely browned.

Serve the chicken with the pan juices and olives with flatbread or couscous. and
then have nice week

New creamy cashew chicken

New creamy cashew chicken

On another note, chicken is the meat that is mostly found on our plates, but not that often.We usually have it just once a week, well, sometimes, not even that at all. We are more a 'fishy' type of family(now, wipe off that smirk from your faces....you know what I mean ;->)

The creamy cashew chicken that is featured in today's post is definitely not one for the faint hearted...

is liberally doused in butter, cream and cashewnuts. If this has scared you, you better make your quiet exit now, I'm not looking :-> But, if you've been good with your health for quite a while, and wouldn't mind in indulging in a rich and creamy chicken curry, for a treat, then, you're most welcome to join me in the journey.

it was truly a treat...chicken, slow cooked in a mixture of fresh and ground spices and ending with a rich cashew and cream mixture, resulting in a heavenly gravy.The ingredient list is a bit long, but this is supposed to be an indulgence, remember? The process, is also relatively simple, but, with uncompromising results in the taste department. Here's how I made this decadent and creamy cashew chicken .

What's needed for this -

750gms of chicken pieces (I used mixed pieces from a whole chicken)
3/4 C of cashewnuts, soaked in water for 15-20 minutes and ground to a slightly rough paste(using enough water)
4-5 (more or less) dried red chillies, slit,deseeded and soaked in hot water for 15-20 minutes
2 onions, chopped
4-5 cloves of garlic, chopped
1 and 1/2 inches of ginger, chopped
2 tblsp of butter
3-4 tblsp of cream, mixed with the ground cashews and kept aside
1 tblsp of sugar
1 tblsp cumin seeds
2 bay leaves
1 whole red chilli
3 pods of cardamom
2 cloves
1 inch cinnamon stick
1 tblsp tomato puree
1 tsp turmeric powder
1 tblsp kitchen king masala
1 tsp garam masala powder
salt as taste

How to make -

1. Grind together the onion, ginger, garlic and soaked red chillies to a rough paste and keep aside.
   
2. Heat the butter in a pan, over medium heat, and add the bay leaves, cumin seeds, whole red chilli, cinnamon, cardamom and cloves.
3. When the spices begin to release their aroma, add the sugar. When the sugar melts and begins to caramalise, add the onion, ginger, garlic and chilli paste. Add the turmeric powder, kitchen king spice blend and tomato puree, and fry, stirring continuously till the moisture evaporates and the mixture becomes lumpy.
   
4. Add the chicken and season with salt. Stir well, cover and cook over low heat, stirring now and then, till the chicken is very nearly done and the juices have reduced to half.
   
5. Add the cashew-cream mixture and the garam masala powder. Stir, and simmer over low heat till the chicken is completely done. If the gravy thickens too much, add a little water.
6. Remove from heat and serve hot with rotis/naans/puris or plain rice and some fresh salad.

That's it...not too hard to make, is it! I got our rotis made while the chicken was cooking away to glory over low heat. As this is a rich curry, there were some left for the next day, which tasted even better :->

so enjoy this treat this month

CHICKEN PULAO RECIPE

CHICKEN PULAO RECIPE

chicken pulaoo ( a one pot rice and chicken dish).........

turn this dish into a delightful one pot meal. Of course, this is my way of making it...there are probably a zillion methods of preparing a pot of chicken pulao.

Do not be intimidated by the list of ingredients...it is quite easy to make the dish and the end product is very satisfactory.

What's needed-

10 pieces of chicken, with incisions on them(I used mixed pieces from a whole chicken)
1C of plain yogurt
a large pinch of saffron
2 tblsp of lemon juice
1 onion, chopped
1 tsp sugar
1 tsp cumin powder
1/2 tsp turmeric powder
chilli powder (as per taste)
2 tblsp dessicated coconut(optional)
1 tsp garam masala powder
3 C basmati rice, washed in several changes of water and drained completely (leave it on a sieve to drain further and till needed)
2 tblsp of ghee/butter
salt to taste
3 and 1/2 C of water (approximately)

AND To be ground together-
1 onion, chopped
2 inch piece of ginger, chopped
4 cloves of garlic,chopped
2 ripe tomatoes,chopped

for tempering This -
1 whole red chilli, split
1 bay leaf
1 tsp cumin seeds
3 cloves
3 cardamoms, split
2 inch stick of cinnamon

How to make (more help)

1. Marinate the chicken with the yogurt, saffron and lemon juice for about 1/2 and hour.
2. Heat the ghee/butter in a big and thick bottomed pan, and add the ingredients for tempering. When the spices release their aroma, add the sugar and let it caramelise.
3. Add the chopped onions and cook, stirring continuously till translucent. Add the ground paste, along with the coconut, turmeric, cumin and chilli powders. Cook, stirring constantly, till all the moisture evaporates and the mixture gets lumpy.
4. add the chicken pieces, along with the marinade. Season with salt, stir and cook for 5-6 minutes over medium - high heat.
5. Reduce the heat to medium low, cover and cook till the chicken is cooked 3/4ths of the way.
6. While the chicken cooks, in another pan, dry roast the rice for a few minutes till the grains are crispy. Remove from heat and save aside for later.
7. Increase the heat for the chicken, and stir till dry enough. Add the rice, water and garam masala powder , stir well and bring to a boil . Reduce the heat, cover and cook till the water has evaporated. But do check... if you see the rice grains have cooked and there is still quite some liquid left, then raise the heat and stir constantly till all the moisture evaporates. We do not want the rice to overcook and become mushy. Remove from heat.
   
8. Serve immediately with raita or yogurt. If serving later, let it cool completely( stir it a bit to quicken the cooling process) and then cover. If the cover is put on immediately after removing from heat, it will make the rice cook a bit more.

• While cooking the chicken, if you feel that it has dried out too much and there is still a long way to go before it gets cooked 3/4 of the way, you can always add a little water...just remember to let it evaporate later.
• Next time, I am going to add a little less water as the rice cooks quite quickly.
• This dish can easily be turned into a vegetarian one...just substitute the chicken with something else..maybe soy chunks, paneer,cauliflower, potatoes...perhaps you could give me some ideas ;-)
  

We enjoyed ours with some boondi raita (mix of plain yogurt, bondi ,cumin powder, chilli powder and salt) on the side.

enjoy this treat this week

MAKE TOOR DAL

MAKE TOOR DAL



There are various kinds of Dal (lentils), come with their own unique flavor. This is all the more enhanced by our own special ways of preparing them . Some like to spice it up and make it all hot and fiery while some like it bland and soupy. Well, I try to make them in as different ways as possible- sometimes spicy and at other times bland so
what you think
lets make things better

You need some in Ingredients :-

1 cup toor dal
1/2 onion, finely chopped
2 pods of garlic, finely chopped
1/2 inch piece of ginger, finely chopped
1 bay leaf
1tsp cumin seeds
1 whole red chilli
2 pods of cardamom
1 inch cinammon stick
2 cloves
1/2 tsp turmeric powder
1/2 tsp cumin powder
2 tsp fresh and finely chopped coriander leaves
1 tblsp cooking oil
salt as taste


Method for this -

Wash the dal and boil in1 and 1/2 glasses of water with salt, a pinch of sugar and the garlic.

Add the turmeric and cumin powders.

In another pan, heat the oil. Add the cumin seeds, whole red chilli, bay leaf, cinamon, clove and cardamom. Whe the flavor emanates, add the onion and ginger and fry till the onions are translucent (take care not to burn).

Remove the pan from fire and add it to the dal.

Simmer the dal for a minute and add the coriander.

and then Serve hot with rice. nice meal