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