PAV BHAJI

PAV BHAJI

INGREDIENTS

1. 3 potatoes boiled and chopped
2. 2 carrots chopped
3. 1 small cauliflower chopped
4. 10 french beans chopped
5. 1/4 cauliflower chopped
6. 4 tbsp  ginger garlic chopped/ paste
7. 4 green chillies chopped
8. 3 big tomatoes puree
9. 2-3 tsp pav bhaji masala
10. 1/2 tsp garam  masala
11. salt and chilli  of your taste
12. buns(pav)
13. butter
14. green coriander , onion and chillies all chopped
15. green coriander chutney

METHOD

• steam all the chopped vegetables.
• in a wok heat  2 tbsp oil and butter add 1 tsp cumin seeds and pinch of hing .
• add one large onion chopped saute'it .
• add chopped ginger , garlic and green chillies cook few minutes
• add steamed vegetables with all the spices  blend well and cook 5 minutes.
• add tomato puree' blend well if it is too thick add tomato  juice cook 5-8 minutes.keep stirring.garnish with chopped coriander leaves and green chillis.
• take buns and split in between spread butter on both sides heat them on tawa  / frypan on both sides.
• serve hot  bhaji and pav along with green chutney and chopped onion.

CHICKEN BIRYANI WITH RAITA

INGREDIENTS

1. 350g basmati rice
2. 600g chicken
3. 2tbsp ginger,garlic paste
4. 1 cup fried onion
5. 1tbsp yellow chili powder
6. 1tbsp garam masala
7. 1tsp cumin and coriander powder
8. 1/2 cup yogurt
9. salt to taste
10. 1tbsp whole garam masala
11. 1/2 cup chopped coriander leaves
12. 1/2 cup chopped mint leaves
13. 4tbsp ghee

METHOD

• wash and soak rice for 30 minutes
• in chicken mix ginger garlic paste,chili powder,coriander,cumin powder,garam masala powder,fried onion,salt and yogurt.marinate it at least for an hour.
• boil rice with salt till rice is half done.
• in a heavy bottom pan heat ghee/oil add marinated chicken and cook it at medium heat until meat is tender and ghee separates from masala.
• add green cardamom and mace powder in chicken
• over chicken spread chopped coriander and mint leaves,fried onion and boiled rice.
• dissolve saffron in milk and spread over rice
• in a pan heat 4tbsp ghee add 2black cardamom,3 green cardamom and 6 cloves.pour this ghee over rice.
• put the lid and seal it.
• cook it on medim  high heat for 5 minutes.lower the heat and cook 20 minutes more or put it in pre heated oven at 350 C
• serve with raita.

BAKED VEGETABLES AND MACARONI IN WHITE SAUCE

 

½ cup green peas

100g broccoli

100g cauliflower

½ cup chopped French beans

½ cup corn kernels boiled

½ cup carrot chopped

½ cup mushrooms sliced

2 chopped capsicum

1 green chilli chopped fine

1 large onion chopped

1 tbsp oil and 1tbsp butter

Salt and black pepper to taste

1 ½  cup white sauce

1 cup macaroni (cooked and drained)

½ cup grated cheese

½ cup fresh breadcrumbs

METHOD

Melt butter and oil in a pan, add chopped garlic onion and green chilli and sauté. Add all the vegetables

Add 2 crumbled vegetable maggi cubes (optional)

Stir fry vegetables till the vegetables are soft and crunchy.

Add boiled macaroni and white sauce check the seasoning.

Transfer them in a casserole .Sprinkle grated cheese and breadcrumbs and bake uncovered in

a preheated oven at 250 C for 10 minutes or till the crust is light brown.

KALONJEE WALA MURGH

KALOHNJEEE WALA MURG


INGREDIENTS

1.  750 gm chicken pieces
2. 1 tsp kalonjeee seeeds(onion seeds)
3. 1 tsp saunf( fennel seeds)
4. 2tbsp chopped garlic
5. 1'' grated ginger
6. 200 gm onion chopped
7. 3 large tomatoes (roast, boiled, remove skin and chopped)
8. 3 green chillies
9. 1tbsp red chilli powder
10. 1/2tsp turmeric powder
11. 1tbsp cumin coriander powder
12. 1tsp crushed black pepper 
13. salt to taste
14. 1/2 cup oil and 1tbsp butter

METHOD

• heat oil ,add onion seeds and fennel seeds, when its colour changed, add chopped garlic, saute.
• add chopped onion,green chillis and ginger when onion turns pink add chopped tomatoes cook until tomatoes are soft.
•  add chicken pieces and fry a for a minute,
• add rest of the ingredients mix well.
• cover the pot and cook on the low flame until chicken is tender. .
• add butter and mix ,check the seasonings.
• garnished with chopped mint and coriander leaves.
• serve with roti/naan.

SPECIAL HALEEM

INGREDIENTS

1. 1 kg boneless meat
2. 1/2 kg wheat without husk
3. 1/4kg chana dal
4. 1/4 kg (masoor,moog,urad,arhar dals,rice)
5. 1/2 cup oats
6. 4 tbsp garlic
7. 4 tbsp ginger
8. 3 onions
9. 2 tbsp chilli powder
10. 2 tbsp coriander powder
11. 1 tbsp turmeric powder 
12. 1 tbsp whole garam masala
13. 1 tsp nutmeg,mace,cardamom powder
14. 11/2 cup oil

METHOD

• Soak wheat and chana dal separately ,overnight and other dals  for two hours.
• In a cooker add water with 1 tsp ginger garlic paste, haldi,chilli powder and salt.When water boils add soaked wheat and cook until wheat is very soft, it will take  approximately an hour on medium heat.with a big spoon blend  the wheat very well ('gotna hay').
• Heat 1 cup oil in a cooker. Add one sliced onion and whole garam masala. When onion turns pink and meat pieces cook for few minutes then add 3 tbsp ginger and garlic paste,turmeric powder,coriander powder, chilli powder and 2 chopped onions.Stir well add 1 cup of dahi . Close the cooker and cook it on medium high heat. After one whistle lower the heat and cook 15 minutes, let it cool it self.
• Put the cooker back on stove and stir the meat well until the oil separates from meat and nice aroma comes. Add zaifal, zavitri and small amount of cardamom powder.Take out cooked meat in a big pot.
• In the same cooker add all the dals and rice with 1 tsp each of ginger ,garlic paste,chilli powder,haldi powder,salt with water and cook until they are very soft.
• Transfer cooked wheat and dals in a big pot with meat. Mix all of them very well then add 2 cups of water and oats. Add chopped green chillies (optional and to taste). Cook this mixture for half an hour on medium heat and keep stirring until every thing is homogenized (or the mixture has a similar consistency throughout).
• Heat oil in a pan. Fry sliced onion and whole garam masala and pour over haleem.
• Garnish it with chopped coriander leaves.
• Served with chopped onion lemon wedges and salad.

(There are so many recipes of Haleem and they are all very tasty.This is my sister's recipe, who was a very good cook. The taste will never be the same,but near about similar. I would like to thank Iram for the photograph).

SIWAIYAN WITH MILK

SIWAIYAN WITH MILK

1. 1 1/2 cup  slightly  crushed siwaiyan
2. 1 L milk
3. 3/4 -1 cup sugar
4. 2 tbsp custard powder
5. 1/2 cup chopped dry fruits(cashew nuts,almond,pista,coconut)
6. 2 tbsp raisins
7. 1/2 tsp cardamom powder
8. 1 tbsp zafrani kewara water

METHOD

• in 2 tbsp ghee fry dry fruits take them out ,in the same ghee fry siwaiyan  light golden brown.
• boil milk add fried siwaiyan cook 3 -4 minutes add sugar cook until sugar dissolve.
• in custard add 1/4 cup cold milk stir well add this mixture in boiling milk siwayian keep stirring
• after 5 minutes remove from heat,add dry fruits, zafrani keware water and cardamom powder
• take out in a bowl and garnish with dry fruits. chill it.

IDD SPECIAL SIWAIYAN

SIWAIYAN

INGREDIENTS

1. 1/2 kg siwaiyan roasted
2. 2 1/2cups milk
3. 350 g khoya
4. 400 g sugar
5. 400 g water
6. 200 g ghee
7. 6 green cardamoms powder
8. 1cup makhana(fox nuts)
9. 2 tbsp almond chopped
10. 2 tbsp raisins
11. 2 tbsp cashew nuts
12. 3 tbsp coconut chopped 
13. kewara water with saffron

METHOD

• roast siwaiyan  in a pan till golden brown remove.
• in the same pan add ghee and fry makhana remove and chopped.
• in the same ghee fry all the dry fruits one by one separately and remove.
• in the same pan add milk,water, khoya and sugar cook it till the consistency of this syrup becomes thick(3-4 string consistency) 
• add the roasted siwaiyan  and fried dry fruits ,stir well ,cook 2 minutes .
• remove the pan from heat add kewara - saffron water and cardamom powder, cover the pan and let it rest for  for 10 -15 minutes
• fluff it with fork.
• garnish with silvered pistachios and almond.