Chicken roast curry

Chicken roast curry

Ingredients

Chicken 800 gms

Red onion 2 chopped
Tomato  2 (puree )
Cumin seeds 2 tsp
Corriander seeds 1 tsp
Red chilli pwdr 1 tsp
Turmeric powder 1/2 tsp
Salt
Egg 1
Garlic paste 1 tbsp
Ginger paste 1 tsp
Corriander leaves few
Green chilli 1
White oil 3 tbsp
Method
Dry roast cumin and corriander seeds. Ground coarse powder.
In a glass bowl add cumin n corriander coarse powder. Add ginger garlic paste, salt and crack one egg. Beat eveything well. Put chicken pieces in it and rub with wet masala.
Keep in refrigerator for one hour to develop the flavours.
In a wok heat oil add chopped onion. Sautee till pink. Then add tomatoes and sautee till tomato cooks and mssala leaves oil.
Switch off gas and let it cool and take out bhuna onion and tomatoes  leaving oil behind .
Blend onion tomato masala to paste.
In same wok  with leftover oil add chicken with marinade and add red chilli powder and turmeric powder and let it cook at low heat for fifteen minutes.
When chicken is well roasted and sealed add onion tomato masala paste.
   Cook chicken in masala till everything mingles well.
Adjust seasoning
Keep consistency of curry as per your choice.

AL YAKHNI

AL YAKHNI

 Ingredients

Bottle Gourd /Al/Dodhi 1 kg
Mustard oil 1 cup
Curd 1 kg...
Milk 1 cup
Cloves 3 nos
Cumin Seeds 1 tsp
Asafoetida a pinch
Ginger Powder 1 tsp
Aniseed Powder 2 tsps
Black Pepper Powder 1 tsp
Black Cardamom Powder 1/2 tsp
Cinnamon Powder 1/2 tsp
Carrom seeds 1/2 tsp
Garam Masala 1 tsp
Salt about 1 tsp
Green Cardamoms 1-2
 

Method
 

1. peel and cut bottle Gouard in big chunks. Fry them till brown and keep aside
2. Mix the Curd with Milk, Aniseed and Ginger Powders, Sugar and Salt, and blend the ingredients, by churning with a madani/Hand blender
3. Now, in the cooking vessel, heat the oil on a medium flame, till smoky
Add the Cloves, Cumin Seeds and Asafoetida. Stir with a ladle, and add ½ cup water and boil.
5.Add curd mixture and stirring with the ladle , till the Sauce comes to a boil.
4. Add bottle gouard pieces , and let these cook on a low heat, for another 15 to 20 minutes
When the yogurty Gravy thickens, add carom seeds and Cardamom, Cinnamon and Black Pepper Powders, along with the garam masala
Mix the Spices by stirring with the ladle.
Add few crushed green cardamom

Mango Soup

Mango Soup

Ingredients

Ripe Mango 1
Vegetable Stock/ water 2 cups
Fresh ginger 1/2 inch
Coarse grounded fresh black pepper 1 tsp
Black salt to taste
Mint leaves few
Mango chinks for garnish

Method

Peel and cut mango pulp in chunks.
Put in blender with water/ vegetable stock.
Add black salt and fresh ginger. Add 3-4 mint leaves
Blend to smooth puree.
Pour in indivdual bowls.
sprinkle black pepper.
Garnish with mango chunks, mint leaves and dollop of fresh yogurt.
Enoy this cold mango soup.

Raw Papaya Raita

RAW PAPAYA RAITA

Ingredients

Grated Raw papaya 1 cup
Chopped red onion 1 medium
Grates carrot 1 small
cumin seeds 2 tsp
green chilli chopped 1
Red chilli flake 1 tsp
Vegetable oil 1 tsp
thick fresh curd 2 cups
salt

Method

Heat the oil in a pan and crackle in the cumin seeds. Wait till they crackle and then add in the chopped  onions and  sautee till glassy.
Add the grated raw papaya and carrots, and stir fry for a couple of minutes
Add  chilli flakes, salt  and green chilli
Cool  the mixture. Add this mixture to thick beaten curd
.Chill Raita in refrigerator and serve

Mango and papaya Salad

Mango and papaya Salad

My favourite summer salad

Ingredients
•Papaya: 1/2 Kg cut into thin slices
•Mango: 1, cut into small cubes
Lemon juice: ½ tbsp
•Sugar: 1 tsp
•Soya sauce: ½ tsp
•Smoked paprika: ¼ tsp
•Peanuts: 2 tbsp

 

Method

1.Peel and cut mangoes in small slices
2.Peel and cut the papaya into thin slices,
3.In a bowl mix together both the fruits. Set aside.
4.In pan add ½ tsp oil and roast the peanuts till brown in color.
5.In a bowl prepare the salad dressing by mixing together lemon juice, soya sauce, sugar and smoke paprika.
6.Pour the dressing over mango and papaya.
7.Top with peanuts

. Serve immediately.

Raw Mango Pickle ( south Indian)

Mangai Thokku

South Indian Raw mango pickle.

Ingredients

3 big  fresh raw mangoes ( whose seeds can cut through)
2 tsp Red chilli powder
1 tsp turmeric powder
2 tsp mustard seeds
1 tsp fenugreek seeds
1/2 tsp asafoetida powder
1/2 cup sunflower oil

Method

Heat the oil. Just before it starts smoking, . Add fenugreek seeds and mustard seeds.
Crakle and remove from heat
Add the salt, chilli powder, turmeric powder,  asafoetida. Stir well with a dry spoon.
Place the diced raw mango in a nicely dried large bowl. Pour the oil with the spices on top of this and stir well to mix with a dry spoon.
Take a sterlized Jar transfer
raw mango dice with spices into this.
Cover with a tight fitting lid
Keep this in a clean, dry place in the kitchen.
Once everyday, give it a good stir and mix up for the next 3-4 days.
Ready to use.
Refrigerate it. Lasts upto month.

Eggplant Balls

Eggplant Balls

Ingredients

Eggplants 1/2 kg
onion, finely chopped 1 cloves of garlic, crushed 2
Dry red chilli 1
breadcrumbs  1 cup
plain flour 1 tbsp
Salt
Black pepper
Vegetable oil

Method

Wash and cut eggplant into slices
In flat nonstick pan add 1 tsp vegetable oil and Roast/shallow fry eggplant slices on both sides.
You can grill them too
They should be cooked and softened.
When cool chop the eggplants very fine.
In a large bowl mix the finely chopped eggplants , onion, garlic, dry red chilli,  bread crumbs, and ; combine well.
Add the flour  and eggplant mixture; add salt and pepper.
Mix thoroughly and make small balls.
Fry in hot oil till crispy at medium heat.
Believe me they will be vanished within seconds

Banarasi Dum Aaloo

Banarasi Dum aaloo

Small potatoes 7-8
Tomatoes 2
3-4 cloves of garlic
Onion 1
Dry red chilli 1
Cumin seeds 1 tsp jeera
Corriander seeds 1 tsp
Red chilli powder 1 tsp
Turmeric ppwder 1/2 tsp
coriander leaves handfull
 vegetable oil
Melted butter 1 tsp
salt

Method

In a blender add the tomatoes, garlic cloves, onions , dry red chilli   and grind to a fine paste.  Keep aside
Peel potatoes and wash
In another large saucepan boil the potatoes in water with salt n turmeric powder
Drain .
Heat oil in a large saucepan and pan fry the boiled potatoes.
In wok add 2 tbsp oil and cracle cumin seeds and corriander seeds. Add onion and tomato paste. Sautee at low heat till oil leaves sides .
Add fries potatoes and red chilli powder and turmetic powder and little salt . Keep in mind that salt is also added while boiling the potatoes.
Mix potatoes with sauce and let it mingle for 2-3 mins.
Add 1 cup water and simmer for 5 mins or till water dries up.
Garnish with chopped corriander leaves and pour melted butter over it.

Aam Lachha

Aam Lachha ( Shusha)

A sweet and tangy Jammu' s favourite chutney.
In Jammu's dogri language it is called " Shusha"

Heres Recipe

Raw mango peeled and grated 1 cup
Thick curd 1/2 cup
Roasted and crushed cumin seeds 1/2 tsp
Red chilli flakes 1 tsp
Black salt to taste
Sugar  1 tsp
Method
Beat curd. Mix in grated raw mango.
Add cumin, black salt, sugar and red chilli flakes.
Mix well.
Enjoy with your meal.
It is really delicious. Try it
Remember  raw mango should be doubled than curd quantity.
And curd should be thick ( not watery)

Mushrooms masala/dingri

Dingri

Dingri/oyster mushrooms 200gms
Red onion 1 big
Tomato 2 grated
Red chilli powder 1 tsp
Corriander powder 1 tsp
Salt
Cumin seeds 1 tsp
Haldi 1/2 tsp
Garlic cloves 4-5 chopped
Mustard oil 2 tbsp

Method

Slice onion very thin. Wash Dingri mushrooms well. Cut in thin strips.
In wok heat Mustard oil till smoky. Cackle cumin seeds. Add garlic. Sautee.
Add onion. Cook till pink.
Add mushrooms. Add all spices and salt.
Cook till mushroom reduced and cooked and oil leaves sides.
Add grated tomato . Sautee till tomatoes are well blended with mushrooms.
Garnish with corriander leaves
Serve with rotis

Dahi Baingan

Dahi Baingan

Ingredients

Small Eggplants 4-5
Curd 1/2 cup
Red chilli flakes 1 tsp
Haldi 1 tsp
Salt
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Curry leavrs 4-5
Corriander leaves handfull
Hing/asfoetida pinch

Method

Wash eggplants and cut in strips.
Sprinkle salt n haldi on it.
Deep fry  in oil. Keep aside.
In a pan heat 1 tsp mustard oil. Crackle mustard seeds. Add hing add cumin seeds. Add curry leaves.
Add salt, red chilli powder and haldi with 2-3 tbsp water. Simmer.
Add Beaten curd.  Simmer for two mins. Add fried eggplants.
Simmer for few mins. Garnish with corriander leaves.
Serve hot

Launji

  LAUNJI

Ingredients:

Raw Mangoes: 4 medium sized
Mustard Oil: 2 tbsp
Fenugreek Seeds (Methi Dana) : 1/2 tsp
Onion Seeds (Kalonji): 1 tsp
Fennel Seeds (Saunf): 1 tbsp
Cumin Seeds (Jeera): 1 tbsp
Turmeric Powder:  pinch
Red Chilly flakes 1 tsp
Black Salt (Kala Namak) : to taste
Jaggery crushed 2 tbsp


Method

Wash and cut mangoes in half.
Deseed them and cut in cubes.
You can make with skin or without skin
In a non-stick pan, heat oil and add Cumin seeds, onion seeds, Fenugreek and fennel seeds to it.
Saute them for 30 secs till they crackle.
Add turmeric and red chilly flakes to it.
Add raw mangoes and saute it on medium heat for 2-3 minutes
Now cover the pan to soften and cook the mangoes for 5 minutes at very low heat.
When they are 70-80% done , add jaggery and let it melt slowly.
Cover the pan again and let the flavors to mingle.
Let it cook for 5-7 minutes on a slow flame.
Add  black salt and mix it well. Turn off flame.
Cool it .
Store this launji in sterilized bottles  and keep it in the refrigerator.

Mango IceCream

Mango IceCream

Ingredients

Mangoes Big 2
Day Milk powder: 1 cup
Cream 200ml
Skimmed milk: 1 cup.
Sugar: 1/2 cup.

Method:

Peel the mangoes and cube it.  Make puree.
Keep aside.
Keep cream in refrigerator before whipping.
Take out from refrigerator.
Whip the cream and sugar in a blender .
Mix cream, mango puree, milk and milk powder.
Give a nice  blend in Blender.
Pour in the container in which you want to set the icecream.
Put in freezer for at least six hours or till Set.

Achari Aaloo

Achari aaloo

Potatoes 6-7 cut in four pieces
turmeric powder 1/2 tsp
raw mango one
Red chilli flakes 1 tsp
Saunf/ fennel seeds 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds 1/4 tsp
Salt
Jaggery  1 tbsp crushed
Mustard oil 3 tbsp

Method

Peel and grate raw mango.

Heat the oil in a large non-stick pan.

Splutter fenugreek seeds for few secs. Add fennel seeds and cumin seeds. Crackle them.

After a minute put in the potatoes and

Add salt, turmeric powder and red chilli powder.

Add 1/2 cup water.

Cover and on low heat, simmer till the potatoes are cooked and oil leaves the sides.

Stir in the grated mango  .

Stir for five mins at low heat.

Add jaggery and cook till jaggery melts and you get litpita achaari aaloo .

  

Stuffed Karelas

cheesey Karelas

Ingredients

Karela - medium sized 4-5
Paneer- 250 gms
Mint +corriander leaves few
Green chilli 2
Oil for Deep frying
Salt to taste
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Chaat Masala - 1/2 tsp

Method

Mash paneer. Put in bowl
Grind mint , corriander leaves and green chilli.

Mix in mashed paneer
Add salt, turmeric powder and red chilli powder and chaat masala.

Wash karelas . Cut in halves. This will make about 10 stuffed karelas

Sprinkle salt over them and leave it for one hour.

Wash and drain karelas.

Put wok over medium heat with oil.
Fry karelas.

Keep aside abd let it cool.

Scoop out all seeds from cut end of karelas.

Fill in the panner mixture inside the karelas.

Take a flat pan and put 1/2 tsp oil.  Put back all stuffed karelas and cover pan . Put in Dum at low heat for 3-4 mins.

  

Mutter Paneer Butter Masala

Mutter Paneer Butter Masala

In gredients

Boiled green peas 1 cup
Paneer 250gms
Red Onions 2
Tomatoes 3 pureed
Ginger Garlic paste 1 tbsp
6-8 Cashew nuts
1 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp roasted Cumin seeds
Turmeric powder 1/2 tsp
Kasuri Methi 1 tsp
4tbsp Butter

Method:

Cut paneer into

Boil cashews in water and drain and grind to paste.
.

Grind chopped onions with ginger garlic paste to a smooth paste.

Heat  butter in wok and add onion-ginger garlic paste mixture and fry well until it turns slight pink

Add pureed tomato and fry constantly for few mins over medium heat until the mixture becomes really thick and fat separates.

Add roasted cumin seeds,coriander powder,red chili powder and turmeric powder . Stir.

Add 1 cup of water and boil till water dries up and you get thick gravy

Add cashew paste and kasoori methi

Add peas and paneer and mix.

Simmer gravy for ten mins.

Serve hot.

  

Karela Kachri

Karela Kachri

Ingredients

Karela/bitter gouard 1/2 kg
Onion  1
Tomato 2
Salt
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garlic cloves chopped 2
Cumin seeds 1 tsp
Mustard oil

Method

Wash karelas. Cut into chips/thin round slices.
Sprinkle salt all over and leave for half an hour.
Wash again and drain water well.
Fry karela slices in hot oil till golden.
In blender add onion, tomato and blend into puree.
In a wok over medium heat add 2 tbsp oil add crackle cumin seeds.
Add onion tomato puree. Add chopped garlic.
Stir well. Add salt, turmeric pwdr and chilli powder.
Stir till oil separates from gravy.
Add crispy karelas.
Mix well. Stir for five mins at low heat.
Serve with rotis.

Highway Mushrooms

Highway mushrooms

 

 Stop you car in any highway . You will find every dish covered in spices n tomato as blankets
You can taste every ingredient and can recreate at home.
...
Cleaned Mushroom - 1 cup thin sliced
Onion - 1 sliced thinly
Tomato puree - from 3 small sized tomatoes
Jeera - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder
Ginger garlic paste - 1 tbsp
Kasuri methi / dried
Red Chillies - 1
Oil - 3 tsp
Salt- to taste

Method
In Kadai over medium heat crackle zeera and saute onion in oil. When caramalized well add ginger garlic paste. Then stir n add mushrooms . Saute in oil at low heat till all water from mushroom evaporate. They look like bhuna masala. Add all spices and mix well. Add tomato puree
And saute well till everything blends well. Lastly add kasoori methi n red chilli. Serve with roti....

Bhuna Lamb

Bhuna Lamb

Ingredients

1 kg Lamb

1 ladle ghee

2 tbsp tandoori powder

Grated Tomato 2

Broken dry red chillies 2

5 cloves garlic grated

1 inch ginger – grated

3 shallots grated

2 tbsp curd

Red chilli powder1 tsp

Turmeric powder 1 tsp

salt 

---------------------------------------

Tandori powder

Coriander seeds 4 tbsp 

Mace pinch 

Nutmeg powder 1 teaspoon (2 grams)

Green cardamom pods - 2 tsp

Cloves - 2-3

Cinnamon stick 1/2 inch 

Black pepper 2 tsp

Fenugreek sees 2 tsp

Ginger powder 1 tsp

Cumin seeds 3 tbsp

Roast whole seeds separately and Grind it.

Mix all powders.

Use 2 tbsp for this recipe

----------------------------------------

Method

Heat the oil in a wok over medium heat.

Add the chopped shallot and the garlic and ginger pastes. Add broken dry red chillies

Continue stirring until the shallot becomes pink .

Now add the meat .

Bhuno for 5 mins.

Add salt, red chilli powder and turmeric powder.

Bhuno for two mins at low heat.

Bhuno till lamb looses all water and is sealed.

Add tomatoes. Again stir till ghee separates and tomatoes are well blended.

Add 1 cup water.

pressure cook upto two whistles.

Open the lid after pressure releases itself

Stir mutton at low heat till the water dries up and the ghee gets separated.

Add the curd. Add 1/2 cup water. Simmer for another 10 mins at low heat.

Mostly it is semi dry curry.

Serve with rice.

Aaloo Paneer

AALOO PANEER twist

 

Ingredients

Grated Paneer- 1 cup

Potatoes 2 Big

Ginger -finely chopped- 1/2 tsp

Garlic -finely chopped- 1/2 tsp

Onion -chopped- 1 medium sized

Dry red chilli 1

Red chili powder-1/4 tsp ( or to taste)

Turmeric powder-1/4 tsp

Coriander powder-1/2 tsp

Tomato-finely chopped- 1 small

Coriander leaves- chopped- 1 tbsp

Garam Masala 1/2 tsp

Salt to taste

Oil 3 tbsp

Directions

Peel and Cut potatoes in small cubes. In a Pan heat oil and fry potatoes cubes. Keep aside.

• In same Pan  Add ginger and garlic. Saute until raw smell leaves.

• Next add onion and dry red chilli. Saute until onion turns pink

• Reduce the flame to low and add red chili powder,turmeric powder,coriander powder and garam masala.Saute for few seconds and add chopped tomato. Cook until it is soft.

• Add grated paneer and salt to taste. Mix well until combined.

• Add Fried Potatoes   . Mix well.

• Cover and cook for about 2 to 3 minutes. Remove the lid and stir well,cook for another 2 or 3 minutes.

• Serve with Rotis

Green Chutney:

Green Chutney:

Ingredients

Coriander leaves – 1 large bunch
 Roasted peanuts Unsalted  – 1/2 cup
Mint leaves – 10-15
Green chilies– 4
Garlic – 2 cloves
 Ginger  – 1/2 " grated
 Lemon juice – one Lemon
Chaat Masala 1 tsp
 Salt – to taste
Black Salt - to taste
Red chilli flakes 1 tsp
 

Method:

Combine all the ingredients except Lemon Juice in a blender and grind to a smooth paste.
Pour in a bowl. Add lemon Juice and Mix.

If you need little water for smooth grinding, you can use it.

Store in the refrigerator in an airtight container.

It can last upto one week

Fries Raita

Left over French Fries Raita

Whenever you throw a party , you are left with lots of leftovers esp salads, fries, chapatis , rice etc
Now this time I had lot of french fries left after a small party for kids.
So I used them for Raita last night.

Ingredients

Curd 2 cups
French fries (leftover) 1 cup
Roasted cumin seeds 1 tsp
Mint leaves 8-10
Salt to taste
Green chilli 1
Red chili flakes 1/2 tsp

Method

Cut french fry into small pieces or roughly chop them.
Put in microwave safe bowl.
Microwave for 30secs at High.
Thr idea is to make it crispy. As leftover fries become soggy
Beat curd well. In blender blend mint leaves, green chilli , roasted cumin seeds.
Add in curd . Add salt. Mix well.   Keep curd bowl in refrigerator.
While serving put chopped french fries in curd. Mix well.
Garnish with roasted cumin seeds and mint leaves
Serve immediately

Khatti Meethi Moong Dal

Khatti Meethi Moong Dal      

Ingredients:

1 cup moong dal

3 cups water

2 tnsp ghee/ oil

a pinch  asafetida

1/2 tsp turmeric powder

1 teaspoon cumin seeds

3 green chilies, split lengthwise (small, thin variety)

1 teaspoon ginger paste

1 tablespoon chopped garlic

1 coarsely chopped red onion (medium)

1 cup chopped tomatoes

Salt to taste (up to 2 teaspoons)

Dry mango powder- 1/2 tsp

sugar a pinch

handfull chopped coriander leaves

Dry figs -5-6 pieces chopped/Raw mango strips 5-6

red/green chilli

 

Method:

1. Pressure cook moong dal with a pinch of haldi/turmeric powder and salt

2. Heat oil on medium heat, in a medium-sized pan, for 30 seconds

3. Add asafetida, turmeric, cumin seeds

4. When the cumin seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute.

5. Add onions, and continue sauteing until they turn pink, about 5 minutes;

6. Add the tomatoes, and saute for 3 minutes longer.

7. Add the boiled moong dal and salt, sugar, dry mango powder and fry until all the ingredients are mixed well. Add some corrinder leaves

8. We generally add Dried raw mango strips, dried apple strips or Dried Anjeer while simmering the dal after tadka. They give a unique flavour KHATTA AND MEETHA.
   
   I have added Dried Anjeer/Dry Figs  in Sabut Moong Dal.

9. Simmer at low heat for 10-15 mins. Garnish with coriander leaves and red/green chillies
    

MIXED DAL DAHI BHALLAS

MIXED DAL DAHI BHALLAS

 

Ingredients:

 

1 cup Moong dal 

1 cup Urad Dal

3 tbsp. chana dal 

3-4 green chilies
1/2 inch ginger
 2 tsp cumin seeds
Salt to taste
 3 cups curd
  Red chili flakes

Black salt 1/2 tsp
  Salt to taste

Refined OIL to fry bhallas

 

Method

 

Wash the lentils thoroughly and soak in 4 cups of water for about 6-7 hours.

Add  black salt,salt into the curd and beat it well .

 

keep it in refrigerator

 

Drain the lentils well and put in Blender.

Add the chilies, ginger, salt and half of jeera.  Add as little water as possible for smooth grinding  and grind to a fine paste

Transfer in a bowl. Heat oil in wok.

 

Wet your palms and take  batter in your hands make desired shape of BHALLAS.

 

The batter should be thick to handle.

carefully slip Bhallas in oil

 

  Fry on low heat on one side, just till the outside begins to cook and fluffs up. Then turn the bhallas  on the other side.

 

Whip the batter for about a minute every time you fry a new batch. 

 

Take warm water in another bowl and dip all bhallas in it for half an hour. Squeeze out all water by pressing bhallas.

 

Take out curd from refrigerator and put bhallas in Curd bowl.

 

Garnish with mint leaves and freshly roasted and crushed Cumin seeds .

 

You can add tamarind chutney and green chutney as well

AROMATIC SOYA NUGGETS

AROMATIC SOYA NUGGETS

 

Ingredients:

Soya Nuggets- 1 Cup

Red Chillies 2

Cumin seeds- 1 tsp

Ginger- garlic paste- 1tbsp

Red Onion- 1  thinly sliced

Shallots 2 chopped

Tomatoes- 2 large, Grated

Tomato Ketchup 1 tbsp

Salt to taste

Turmeric powder- 1tsp

Red chili powder- 1/2 tsp

Coriander powder- 1 tsp

Garam masala- A pinch

Ghee 2 tbsp

oil 2 tbsp

Method:

•  Soak the the Soya Nuggets in Plenty of  warm water for half an hour.

• Squeeze the soya chunks thoroughly and keep aside.

• Heat ghee in a non stick pan. Add oil to the same pan. Add the cumin seeds and allow them to sputter.

• Add the onions and Shallots  fry till pinkish color. Stir in the ginger garlic paste , Dry red chillies and sautee

• Stir in the pureed tomatoes, turmeric powder, red chili powder, salt, coriander  powder and fry till the gravy thickens. Add the tomato ketchup and fry for 2-3 min more.

• Add the soaked and squeezed  soya nuggets

•  Allow it to cook for 2-3 mins more so that all well blends with soya nuggets. add Garam Masala.

• Stir for two mins more  and Serve hot rotis/Breads.

Creamy potato curry

Navratra Special

Creamy Potato Curry

Boiled Potatoes 6-7
Full fat cream well beaten 3 tbsp
Salt
Red chilli flakes 1 tsp
Cumin seeds 1 tsp
Dry red chilli 2
Ghee 2 tbsp
Paste to blend
Fresh ginger 1/2"
Mint leaves 10
Green chilli 1
Roastrd carrom 1 tsp
Roasted cumin 1 tsp

Method

Blend the above ingredients to paste.
Keep aside.
Peel and cut boiled potatoes in small pieces.
In a wok heat ghee  over meadium heat . Add cumin and crackle. Add potatoes and salt and red chilli flakes and dry red chillies.
Stir fry till potato becones crispy and sealed.
Add grounded paste.
Mix well. Add cream . Mix for one min.
Add 1 cup warm water.
Simmer for 10-15 mins.
Serve

Creamy Cucumber Dip

Creamy Cucumber dip

Ingredients:

1 large cucumber ...
1 cup hung curd
( curd hung in a kitchen muslin cloth overnite)
Mint leaves 10-12
Salt

Method

Peel and grate cucumber.
Drain the shredded cucumber and pat dry with kitchen towel.
Put cucumber in a medium sized bowl.
Add hung curd and mint leaves and stir to combine.
Cover and put in refrigerator for at least an hour.
When ready to serve, add salt to taste.
Simple dip for any hot side dish

Aaloo Bhurji

Potato Bhurji

A very easy but full of taste and texture.
You may have cooked mashed potatoes and dry potato curry.
But this potato bhurji is entirly different and takes taste of potatoes to another level.
Do try and I bet you will love this.

Ingredients

3 big potatoes
Cumin seeds 1 tsp
Carrom seeds 1/2 tsp
Red chilli flakes 1 tsp
Turmeric powder 1/2 tsp
Chopped green chilli 1
Salt
Mustard oil 3 tbsp

Method

Peel and wash potatoes. Cut potatoes in small cubes.
Pound potatoes in pestle and mortar manually so that we get a coarse crush of potatoes.
Heat oil in wok till smokey.
Crackle cumin and carrom seeds. Add crushed potatoes.
Stir fry till potatoes change its color to brownish.
Add salt, red chili powder, turmeric powder and chopped green chilli.
Sautee till cooked.
Serve with rotis.

Punjabi Tadka Aaloo

Punjabi Tadka Aaloo

 

 Ingredients

Potatoes - 3 big ...
Cumin Seeds 1 tsp
COrriander seeds 1/2 tsp
carrom seeds 1/2 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Grated fresh ginger 1 -2 tbsp
Chopped green chilli 1
Garam masala 1/2 tsp
Salt
Desi Ghee 2 Tbsp

Method

1. Par boil potatoes . Cool , peel and cut in desired sized cubes.

2. Heat the ghee in wok

3. Crackle cumin and corriander seeds.
Add carrom seeds and chopped green chilli.

Sautee till two three secs.

4. Add potatoes. Stir well at medium heat. Add grated ginger to make masala more dense. Add all dry spice powders.

Stir continuously till potatoes are well cooked.

The masala should be litpita masala.

Do not add water. This will change the texture of potatoes.

Cook at low to med heat.

At last add garam masala.
Stir fot 1 min.

Garnish with ginger strips.

Serve with lemon wedgeSee more

Aaloo papdi chaat

AALOO PAPDI CHAAT

 

 

Ingredients

 

For the papdi chaat

 

A) FOR PAPDIS

 

Ingredients

• 1 cup whole wheat flour/atta

• 1 cup all purpose flour/maida

• 1 tsp cumin seeds/sabut jeera

• 1 tsp carom seeds/ajwain

• 2 or 2.5 tbsp ghee

• 5.5 to 6 tbsp water or as required

• salt as required

• oil for deep frying

 

For CHAAT

 

10-12 crisp papdis

250 gms well beaten  curd/yogurt

1 large potato, boiled and chopped

1 onion finely chopped (optional)

½ cup chopped coriander leaves

1 cup mint coriander chutney

1-2 tsp red chili powder

1-2 tsp cumin powder

1-2 tsp chaat masala

1-2 tsp black salt/rock salt or common salt

chopped green chilli 1

1 tbsp lime juice

 

Method:-

 

For Papdis

1. mix the whole wheat flour (atta), all purpose flour (maida), carom seeds (ajwain), cumin seeds  and salt in a large mixing bowl.

2. rub ghee in the dough with your finger tips, till you get a bread crumb like consistency in the mixture.

3. add water and knead to a firm dough. keep covered for 30 mins.

4. knead again and divide the dough into 4 equal balls.

5. roll each dough ball thin with a rolling pin. using a cookie cutter, cut round or different shapes from the rolled dough.

6. remove the extra rolled dough and use to make the rest of the papdis.

7. you can also make tiny balls and then roll each into a small puri.

8. prick the cut out papdis or small pooris with fork, so that they don’t puff while frying and become crisp.

9. heat oil for deep frying in a kadai.

10. slid the papdi in hot oil and with the help of a slotted spoon, fry them till golden. the sizzling in the oil, stops when the papdis are fried.

11. drain the papdi on paper towels to remove excess oil.

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For assembling the papdi chaat:

1. Arrange the papdis in a shallow bowl or plate.

2. Top it up with chopped boiled potatoes

3. you can add chopped onions and green chilli

4. sprinkle some chaat masala and red chili powder on it,

5. top these with cold yogurt/curd

6. sprinkle some chaat masala, red chili powder, cumin powder and black salt.garnish with coriander leaves. . Add a dash of lemon juice to the papdi chaat

SERVE IMMEDIATELY