Fenugreek leaves paratha(Methi ka paratha)

Methi Ka Paratha

Ingredients

 1cup fresh methi leaves coarsely chopped

1/2 cup coriander leaves chopped

3 green chilies finely chopped

2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1tsp fennel seeds coarsely pounded

1tsp cumin seeds coarsely pounded

1 tbsp oil

2 cups of whole wheat flour

salt to taste

1/2 cup butter milk

water for making the dough

Method

• mix 1/2 tsp salt in chopped methi,coriander leaves, chopped green chilies and ginger garlic paste.
• In a mixing bowl mix wheat flour,salt,turmeric powder fennel seeds and cumin seeds  powder.
• mix very well flour and methi leaves mixture.
• add butter milk little by little and knead the flour add water till it binds properly.
• add oil and knead a little more to make smooth dough.
• cover it and let it rest for 15 minutes.
• divide the dough in 6 small size balls.
• roll each ball like thick roti.
• place it on hot tava(griddle)and roast it on both sides.
• put some clarified butter or ghee while flipping.
• serve them with curd,pickle or any chutney.

Sweet potato kheer

Ingredients

1.    250 g sweet potatoes grated

2.    1 liter milk

3.    1tsp ghee

4.    200 g sugar or to taste

5.    ½ cup dry fruits(almonds, cashew nuts ,pistachios, raisins)

6.    2 tbsp grated coconut

7.    ½ tsp cardamom powder

8.    1tbsp kewara water with saffron

Method

·       Wash, peel and grate sweet potatoes.

·       Heat a saucepan add ghee and 2cardamom seeds then add grated sweet potatoes stir well and cook 1 minute until  sweet potatoes become translucent.

·       Add hot milk, stir and bring to boil, lower the heat and let it simmer for 20-30 minutes.

·       Add sugar, dry fruits, coconut flacks and cardamom powder.

·       When kheer becomes of desired consistency remove from stove.

·       Add kewara water and saffron( dissolve in little warm milk)

·       Serve hot or cold of your choice.

LOKI (bottle guard) ka Raita

Loki ka Raita

Ingredients

1.     2 cups grated bottle guard

2.     3 cups thick yogurt

3.     1 tsp refined oil

4.     ¼ tsp rai

5.     ½ tsp roasted cumin powder

6.     2 green chilies chopped fine

7.     ¼ tsp black salt

8.     ½ cup chopped coriander leaves

Method

·        Heat oil in a pan add rai when stop spurting add grated loki stir well ,

·        Add ½ cup of water cook till tender and water evaporates.

·        Cool it then mash

·        Now add all the ingredients and mix very well.

·        Refrigerate for 15 minutes.

For variation add

·        1tbsp dried mint leaves

·        2tbsp grated fresh coconut flacks/pomegranate seeds or

·        Heat 1 tbsp of oil  add rai, 4 curry leaves and pinch of asafetida

·        Pour this seasoned oil on loki raita and mix well

·        Refrigerate for 15 -20 minutes

CHICKEN CHAPLI KABOB

CHICKEN CHAPLI KABOB

INGREDIENTS
CHICKEN CHAPLI KABOB

1. 1/2 kg chicken mince meat
2. 1 onion chopped
3. 2 springs of green onions
4. 1 bunch of coriander leaves
5. 2 medium tomatoes chopped
6. 3 green chillies chopped
7. 2 tbsp ginger garlic paste
8. 1 tbsp finely chopped ginger
9. 1 tsp roasted cumin seeds coarse powder
10. 1 tsp roasted coriander seeds powder
11. 1 tsp anar dana powder
12. 1 tsp garam masala powder
13. 1 tbsp pounded red chillies 
14. salt to taste
15. 2 tbsp corn flour
16. oil for frying

METHOD

• Mix all the ingredients in chicken mince very well.
• Make patties (kabab) and shallow fry them on both sides.
• serve them hot with chutney ,they are very tasty.

PAYA MUTTON NIHARI

Paya Mutton Nihari

Ingredients

1.   500 g mutton cubed (leg piece)

2.   3 Paya cut into small pieces

3.   ¾ cup of oil

4.   1 tbsp garam masala whole

5.   2 large onion chopped

6.   3 tbsp garlic paste

7.   3 tbsp ginger paste

8.   1 tbsp red chilli powder

9.   1 tsp turmeric powder

10.                     1 tsp roasted cumin powder

11.                     1 tsp mace powder

12.                     1 tbsp garam masala powder

13.                     2 tbsp wheat and gram (besan)flour

14.                     2 tbsp Nihari powder(optional)

15.                     Salt to taste

16.                     4 cups of hot water

For garnishing

4 green chillies chopped

1 cup chopped coriander leaves

1 tbsp Juliennes of ginger

METHOD

·       To clean paya, rub them with flour and wash with water

·       Heat oil in pressure cooker and fry onion light brown

·       Add cinnamon, cloves, black and green cardamoms, pepper corns, bay leaves.

·       Add paya and mutton pieces and cook for 2 minutes.

·       Add ginger garlic paste fry until color of mutton changed then add chills , turmeric , coriander cumin powders keep stirring.

·       Add ½ cup of curd cook it until all the moisture evaporates and oil separates.

·       Add hot water stir it, close the cooker, cook on high heat, after one whistle lower down the heat and cook approximately half an hour.

·       Roast wheat and gram flours in 2tsp ghee cool it, dissolve it in ½ cup of water.

·       Open the pressure cooker if meat is tender separate the meat pieces from gravy .In gravy add the flour mixture and boil for 2-3 minutes .now put back the meat and paya  add garam masala powder ,mace and cardamom powder let it simmer for 10 minutes.

·       Dish out and garnish with chopped coriander, green chilies and juliennes of ginger.

·       Serve with nan /roti.

  

Galavati Kebab

Galavati kebab

Ingredients

1. 1/2 kg mince meat
2. 1tbsp raw papaya paste
3. 2 tbsp ginger garlic paste
4. 1tbsp red chilli powder
5. 1 large onion chopped finely
6. 1tbsp oil/ghee
7. salt

dry roast following ingredients and grind them

1. 1 tsp cumin seeds
2. 1tsp coriander seeds
3. 1tsp fennel seeds
4. 6 green cardamoms
5. 1/4 tsp kebab chini
6. 4 ani star(pathar ke phool)
7. 1'' Cinnamon stick

Method

• In food processor put mince meat,papaya,ginger garlic paste onion,ghee and salt.grind all the ingredients .
• Add roasted and grind spices to mince meat mixture very well.
• Put this mixture in a covered container in refrigerator for an hour.
• Add 4 tbsp roasted gram flour in mince meat mixture
• Add finely chopped coriander leaves and green chillies
• Make one patty and shallow fry it.
• taste it and adjust the seasoning  according to your taste
• Now make all the patties and refrigerate them for 1 hour
• Heat the Ghee/oil in a heavy bottom frying pan on medium heat .
• Shallow fry all the patties till golden on both sides.
• Put them on paper towel to remove excess oil.
• serve kebab with kachumer,onion rings and chutney.
• Kebab can be served with varki Paratha.

POTATO VADA

Potato Vada

INGREDIENTS

1. 1/2 kg potatoes boiled
2. 1tbsp red chilli powder
3. 1 tbsp ginger garlic paste
4. 1tbsp lemon juice
5. 1tbsp chat masala
6. salt to taste
7. 2tbsp chopped coriander leaves
8. oil for  frying

for batter
1 cup chick pea flour(gram flour)
1tsp chilli powder
tsp turmeric powder
1tsp cumin seeds coarsely crushed
salt
1tsp ajwain coarsely crushed
pinch of soda bi-carb
water

METHOD

• Peel and mash potatoes,
• Mix all the ingredients in mashed potatoes.
• Make lemon size balls from potato mixture.
• Mix all the batter ingredients and make smoth paste of pouring consistency.
• Heat oil  in wok(karahi)
• Dip each ball in batter and carefuly deep fry until golden brown in colour.put them on paper towel.
• Serve hot with green coriander chutney or ketchup.

Zaytooni kabob

Zaytooni

kabob

Ingredients

1. 250 gm mutton keema
2. 1 cup channa dal 
3. 4 red chilies whole 
4. 2'' ginger
5. 10 cloves of garlic 
6. 1 onion chopped
7.  1tbsp Garam masala whole
8. 10 black olives chopped
9. 2 sheets of aam papad chopped
10. garam masala (5 green cardamom,2 black cardamom,2'' Cinnamon,5cloves,2bay leaves and 1/2 tsp black pepper)

Method 

• heat 1tsp of ghee /oil in cooker add 1tsp of cumin when its colour change add keema cook until colour of keema changed then add soaked channa dal along with ginger,garlic ,onion ,chillies and salt.cook it until keema and dal is tender and whole mixture is dry
• cool the mixture and grind it.
• add finely chopped coriander leaves,green chilies onion adjust the seasonings
• make kabob and stuff with finely chopped olives and mango papad
• fry them in shallow oil serve with green chutney.

CHICKEN KORMA

INGREDIENTS

1. 1 kg chicken pieces/mutton
2. 3 onions slices
3. 2 tbsp garlic paste
4. 2 tbsp ginger paste
5. 1 tbsp red chili paste
6. 2 tbsp roasted  coriander powder
7. 150 g dahi
8. 3//4 cup ghee 
9. 1 tsp black pepper corns,6 cloves,2 big cardamoms tej pat 2, all coarsely pounded
10. 3/4 tsp khusboo powder of(green cardamom,nut meg,mace and zaafran) and kewara essence.

METHOD

• heat ghee in a pan fry half sliced onions until light brown add garlic paste stir well
• add chili paste with 1/4 tsp turmeric powder cook  5 minutes or all the water evaporates and oil separates from masala.
• add chicken pieces,onions along with bay leaves ,pounded garam  masala and salt. cook few minutes.
• add dahi mix well cover and cook until chicken is half done .
• add coriander powder .Dissolve cinnamon powder in 1/4 cup of water add this water in cooking chicken  one spoon  at a time and( bhono) fry it until ghee starts separating.
• add water and cook till meat is tender.leave curry according to your taste.
• check the salt.if it is less dissolve salt in little water and mix well.Remove from fire.
• to make it more rich chopped almonds can be add.
•  add khusboo masala and kewara water in chicken korma  let it cover .
• serve with nan,roti or sheermal.

ROASTED CHICKEN

ROASTED CHICKEN

INGREDIENTS

1. 750 g chicken pieces
2. 750 g yogurt
3. 2 tbsp ginger garlic paste
4. 1 tsp red chili powder
5. 1 tsp cumin powder
6. 1 tsp anardana  powder
7. 1 tsp black pepper powder
8. 1/4 tsp clove powder
9. 1/2 tsp black and green cardamom powder
10. 1/2 tsp javitri (mace) powder
11.  chat masala powder
12. 1 tsp kasoori methi powder
13. 1tbsp oil
14. 1 egg beateen

• METHOD
• in a big bowl mix all the ingredients rub this marinate in chicken pieces and leave it over night in fridge
• steam the chicken pieces for 25 minutes 
• arrange the steamed chicken pieces in a tray brush them with oil or ghee
• put this tray in pre heated oven for 10 minutes then grill it 
• you can use tandoori color in marinade i like to avoid.
• sprinkle chat masala
• decorate with onion rings,chopped coriander leaves and tomato slices

TAWA MURG CHAT

INGREDIENTS

1. 300 g boneless chicken strips
2. 2 onions sliced
3. 1 green pepper
4. 1 yellow and red pepper(optional)
5. 1 potato cut into matchsticks fried
6. 2 green chillies chopped
7. green coriander leaves
8. salt to taste
9. 1 tsp red chilli powder
10. 1 tsp  roasted coriander powder
11. 1 tsp roasted cumin powder 
12. 1tbsp tomato paste
13. 1 tbsp ketchup
14. 1 tsp kasoori methi

METHOD

• Heat tawa or big flat pan add 2 tbsp oil on high heat saute onion 
• add chicken strips and cook until  colour of chicken strips changed on high heat.
• add red chili ,coriander,cumin,white pepper,amchur powder catchup and tomato paste mix all very well now cover the pot lower the flame and dont add water cook for ten minutes stirring in between.
• open the pan and add rest of the ingredients add kasoori methi cook on high heat.
• garnish with chopped coriander leaves lemon wedges
• serve with garlic bread.

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