CHANA,POTAT,PINE APPLE/MANGO CHAAT

CHANA, POTATO AND PINE APPLE CHAT

INGREDIENTS

1.       100 Gm boiled black chana

2.       1/2 tsp ajwain seeds

3.       1tsp oil

4.       1onion sliced

5.       1  tbsp green chilli, garlic paste

6.       1 boiled potato cut in to small cubes(optional)

7.       1 slice of pine apple/mango in small cubes

8.       1tsp chat masala

9.       1 lemon juice

10.   Salt to taste

METHOD

·         Heat oil in a pan add  ajwain seeds when aroma comes add boil chana and chilli garlic paste toss well.

·         Add boiled potato cubes , pine apple /mango cubes mix well.

·         Seasoned with chat masala,salt and pepper and lemon juice.

·         Put   them in   a bowl. Garnish   with coriander leaves chopped onion   and roasted papad.

Ramzan Special mutton korma

RAMAZAN SPECIAL MUTTON KORMA

INGREDIENTS

1.       ½ kg mutton pieces

2.       2 onion  sliced

3.       12 cloves of garlic

4.       1’’ ginger chopped

5.       2 tomatoes

6.       1 ½ tsp chilli powder

7.       ½ tsp turmeric powder

8.       1tsp coriander powder

9.       1 tsp cumin powder

10.   1tbsp garam masala whole(clove, pepper corn, cardamom, cinnamon ,bay leaf)

11.   4tbsp oil/ghee

METHOD

·         Heat oil in cooker add onion slices, garlic cloves, chopped ginger along with whole garam masala.fry them until onions  and garlic become light pinkish brown.

·         Remove all the ingredients from the oil in a plate.let them cool.

·         In the same oil add (chilli and turmeric powder  wet with 2tbsp water)cook for 1 minute.

·         Add mutton pieces and fry for few minutes on medium heat.

·         In the mean time grind the fried onion mix along with tomatoes in blender.

·         Now add this grind masala in the meat in cooker. Add  coriander, cumin powder  and salt to taste

·         Fry the whole mixture for five minutes till oil start separating

·         Add  1cup of water or less depends  upon how much of gravy you want. Close the lid

·         After one whistle lower down the heat cook 10-15 minutes. Let the cooker cool itself.

·         Garnish with chopped coriander leave  .

·         Enjoy with chapatti or boiled rice.

Chicken potato chaat

1.       100 gm chicken breast cut in to small pieces

2.       2 large potatoes boiled  and cubed

3.       1 slice of pineapple cubed(poptiona)

4.       1 roasted papad

5.       ½ cup coriander chutney

6.       Sweet imlli chutney

7.       1tsp chaat masala

8.       1tbsp lemon juice

9.       2 cashew nuts chopped

METHOD

·         Marinate chicken pieces in 1tbsp ginger garlic paste, salt, chilli powder for 1 hour

·         Stir fry chicken cubes until done. Toss with chaat masala.

·         Mix green chutney in potato cubes,

·         In a plate put potato cubes, pine apple cubes ,fried chicken  and cashew nuts .mix them gently.

·         Sprinkle chaat  masala ,tamarind  chutney chopped coriander leaves and green chillies.

·         Garnish with crushed papad, tomato and lemon slices.

POHA

POHA

Ingredients:

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Coriander leaves
Salt to taste

METHOD

·         Wash  the poha in water and drain all the water.

·         Add some salt , turmeric powder , keep aside.

·         Peel and cut the potatoes into small cubes, chop the onions, chillies, coriander leaves.

·         Heat oil and put chana dal, urad dal, mustard seeds, peanuts and curry leaves .fry until they crackle.

·         Add potatoes , cook  for few minutes, then add chopped onions, chillies.

·         Cook untill  potatoes are done. Add the poha, coriander leaves and stir. Cover the pan

·         Keep it on slow flame for 5- 7 minutes.

·         Let it cool for sometime and add then lemon juice.

PANEER BREAD ROLLS

PANEER  BREAD ROLLS

INGREDIENTS

1.       8 Bread slices

2.       100 g paneer

3.       1 boiled potato

4.       1 onion chopped

5.       1 green chilli chopped

6.       1 tomato chopped

7.       2tbsp chopped coriander leaves

8.       1 tbsp chatmasala

9.       Salt to taste

10.   Oil for frying

METHOD

·         Mix all the ingredients in the paneer

·         Remove the crust of bread slices and wet them with little water.

·         Put the stuffing in the middle of slice and shape it in a roll. Make all the rolls.

·         When you want to fry , heat oil in a wok on medium to high heat and fry them light golden brown. Remove them on paper towel.

·         Serve them  with green chutney or tomato sauce.

PANEER ROLLS

PANEER ROLLS

1 egg
30 gm grated paneer
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander sprig

Method

·         Boil, peel and mash the potatoes.

·          Coarsely grind the roasted peanut paneer

·         Wash & chop the green chillies and coriander leaves 

·         Add paneer, peanuts, chillies, coriander leaves and spices to the mashed potatoes.

·         Mix well and roll into 2'' rolls

·         Dip in beaten egg and coat with breadcrumbs.

·         Deep fry in oil untill  they are golden brown.

·         Serve hot with dhaniya chutney

ONION KACHOORI

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Oil for frying

METHOD

·         To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

·         Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

·         For the onion filling heat oil in a pan.

·         Add the kalonji , saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.

Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.

·         Add the chopped coriander and mix well.

·         Remove the bay leaves.

·         Allow the mixture to cool completely.

·         Divide into 12 equal parts .

·        

·         Place one portion of the filling in the centre of the rolled pori

·         Surround the filling with the dough by slowly streching it over the filling.

·         Seal the ends tightly and remove excess dough.

·         Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.

·         Gently press the centre of the kachori with your thumb.

·         Repeat with the remaining dough and filling.

·         Deep fry the kachoris in hot oil over a slow flame till golden brown.

·         The kachoris should puff up like puris.

These kachoris take a long time to be cooked in the inside too.

·         Serve hot with sweet chutney and green chutney

CHICKEN CHAAT

Chicken Tikka  Chaat

INGREDIENTS

1.       100 gm boneless chicken chunks

2.       2tbsp ginger garlic paste

3.       ½ cup hung curd

4.       1bsp  roasted cumin coriander powder

5.       ¼ tsp turmeric powder

6.       ½ tsp chilli powder

7.       1 tsp lemon juice

8.       1 tsp oil

9.       1/2tsp garam masala

10.   Salt to taste

11.   10-15 paparies

12.   For garnishing coriander leaves,sev,chopped onion,red and green chutney.

METHOD

·         In a bowl put all ten  ingredients  and mix very well .let the chicken  chunks marinate for 2-3 hours

·         Skew chicken on tandoor  sticks and cook them on gas stove or in oven until  cooked and slightly charred.

·         Chopped the cooked  chicken in to smaller pieces and toss with chat masala.

·         Place the paperis on plate and place the chicken on top .

·         Garnish with red and green chutney ,sprinkle some sev,finely chopped onion and coriander leaves.

SWEET Bread   Gugiya

1.       8 bread slices

2.       ½ cup flour

3.       ½ cup milk

4.       2 table spoon oil

5.       Pinch of soda

STUFFING

1.       1 cup coconut powder

2.       ½ cup chopped dry fruits(almonds, cashew nuts, pistacos.etc)

3.       3 green cardamom powder

4.       2 cup sugar

5.       ½ cup coconut powder(for topping)

METHOD

·         Soak bread slices in milk then add flour , oil and soda and make dough.

·         Roll small   porie   from the dough .Put some stuffing in the middle of porie and turn the pori seal the edges with the water .like  gugiay .Make all gugiyas .

·         Fry these gugiys  light golden brown on medium heat.

·         To make sugar   syrup add ½ cup water in 2cups of sugar and boil.

·         Dip them in sugar syrup for 5 minutes , take them out and sprinkle coconut powder on them.

Dahi Pakori

1.       1 cup chick pea flour (basan

2.       1 green chilli chopped fine

3.       1/4tsp hing

4.       Pinch of soda bi carb

5.       1tsp chilli powder

6.       1tsp salt

7.       5oo ml butter milk

8.       Roasted cumin powder

9.       Chat masala

Method

·         Mix all the six ingredients add water to make thick paste and beat well

·         Heat oil in kadhi  and fry small pakories.

·         In butter milk add some salt and chilli powder cumin powder ,mix well then add fried pokories in it.

·         Leave it for an hour to absorb buttermilk in pakories

·         Heat  1tbsp refined oil add cumin seeds, chopped  garlic when garlic become light brown pour over dahi pakori  cover and leave it for five minutes.

·         To serve add  green chutney and sprinkle chat masala .Garnish with coriander leaves.

RAMADAN MUBARAK

RAMADAN MUBARAK


OUR WARM WISHES TO YOU AND YOUR FAMILY ON THE ONSET OF THIS 

AUSPICIOUS AND BLESSED MONTH OF RAMADAN.MAY ALLAH (SWT)ACCEPT OUR 

PRAYERS, DUAS, ZAKAT AND FORGIVE OUR TRANSGRESSIONS AND EASE THE

SUFFERINGS OF ALL PEOPLE AROUND THE GLOBE..................AMEEN.



   

KALONJEE WALA CHICKEN

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.

MUTTON RAN (ROASTED MEAT)

 INGREDIENTS

INGREDIENTS

1. 750 g mutton leg or rump roast
2. 1/2 tsp green papaya paste
3. salt
4. 2 tbsp ginger paste
5. 2 tbsp garlic paste

roast and grind 

1. 14 almonds
2. 4 green cardamon
3. 1/2 tsp black pepper
4. 4 clove
5. 1'' cinamon
6. 1 tbsp poppy seeds( khaskash )
7. 1 tbsp coconut powder
8. 1 tbsp cumin
9. 1 tbsp coriander
10. 1 tsp sonf (ani seeds)
11. 10 red chillies

2 large onions sliced and fried. Grind  fried onions with 1 cup of yogurt.

METHOD.

• Wash and dry roast , rub the marinade(papaya ,ginger garlic and salt) and prick roast with fork very well so the marinate go inside of roast. Put the roast in a plastic bag and leave it overnight in the refrigerator.
• Mix the dry roasted powder masala in the onion yogurt mixture.
• Rub the masala mixture over the  roast and prick the roast again.Leave the roast for 1-11/2 hours.
• In a big wok  put 4 tbsp of butter or(2 tbsp  butter and 2 tbsp oil) put the roast over butter and cook it   on medium heat ,turn it when one side is done.Put some peeled potatoes and carrots with the roast.Cover the wok and cook it.At this stage you can transfer the roast in pressure cooker or in preheated oven at 350F and cook it until roast is done.
• Remove the roast and in the gravy add 1tsp (corn starch mix with 2tbsp of water )cook for2 minutes until gravy is thick.Serve with roast.
• Take out in a platter and garnish it with onion rings , coriander leaves and tomatoes. 
• Serve with garlic bread

JACK FRUIT BHAIJI

JACK FRUIT BHAJI

INGREDIENTS

1. 1/2 kg jack fruit (kathal)
2. 2 onions sliced
3. 2 tomatoes chopped
4. 2tbsp ginger garlic paste
5. 1 tsp chilli powder
6. 1 tsp turmeric powder
7. 1 tsp coriander powder
8. 1 tsp cumin powder
9. 1 tsp sonf powder
10. 1 tsp amchur powder
11. 1/2 tsp garam masala
12. 1/4 cup oil
13. salt to taste

METHOD

• Put some oil in your hand and knife,then  remove jack fruit skin and cut it in big chunks.
• Boil chunks with salt and turmeric till they are tender, remove them from water.
• Heat oil in a pan fry onion slices then add ginger garlic paste fry them for few minutes ,add chopped  tomatoes when they become soft add all the dry masala and cook it for few minutes.
• add boiled jack fruit chunks fry them in masala add some water if needed.when oil started oozing out remove from fire add garam masala and chopped green coriander
• serve with roti or paratha.

      

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.