Arbi Curry

Arbi Rassedar

Ingredients:

Arbi/colocasia 1/2 kg
Onion 2 finely chopped
tomato grated 2
garlic /ginger  paste-2 tbsp
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Coriander powder-2 tsp
Salt to taste
Garam masala-1 tsp
Chopped coriander leaves mustard oil-1 ladle

Method:

Peel and Wash arbi in warm water. Drain and dry. Cut in desired cubes and fry in hot oil and keep aside.
Heat oil in a pan ,add cumin seeds ,sauté.
Add onion and garlic-ginger-paste.
Saute till pink color
Now add all spices and salt.Stir for few mins
Add tomato purée ,bhuno till oil leaves sides.
Add fried Arbi cubes
Mix well and stir fry few mins. Add 2 cups warm water . Close the lid and allow it to cook for 10 minutes on low heat.
Garnish with corriander leaves
Finish with adding lemon juice.

Tamatar Nadru Kababs

Tamatar Nadru Kababs

Ingredients

1/2 kg lotus stem

Refined flour 2 tbsp
1 ladle mustard oil
1 black cardamom
2-3 green cardamom
1 bay leaf
1 tsp Kashmiri red chilli powder
pinch hing
1cup fresh tomato puree  1 tsp  jeera powder
1/2 tsp turmeric powder
oil for frying
1 tsp fennel powder
1/2 tsp dried ginger powder (saunth)
1/2 tsp garam masala
salt to taste
Method:

Wash well and peel lotus stems. Grate them .  Put  refined flour and salt .
Mix well.
Shape into oval kababs.
Fry in hot oil and keep aside.
In wok  heat mustard oil and add both  the cardamoms and bay leaf.
Add the hing and then the red chilli powder.
Keep stirring.
Add the tomato puree and the salt. Add the fennel and saunth powders and stir. Add jeera powder,
turmeric and some water.
When it comes to a boil, add the nadru kababs.
Simmer till the gravy is thick. Now add  garam masala and then serve hot garnished with chopped corriander.

Burmease Chicken Curry

Burmease Chicken Curry

Ingredients

1kg chicken
2 tsp corriander powder
1  tsp fresh grounded turmeric
4 tbsp  vegetable oil
1 tsp red chilli powder
2 tsp sweet paprika
2 onions ( chopped)
4 garlic cloves ( chopped)
1 " ginger chopped
1/2 cup tomato puree
2 tbsp fish sauce

Method

Sprinkle corriander powder, salt and grounded turmeric over the chicken and set aside.
In a blender  blend onions, garlic, paprika, chilli powder and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat stirring for another few minutes.
Add the tomatoes puree and stir for a further 5 minutes. Add 2 cups of warm water n  fish sauce.
Stir well and bring to a simmer.
Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender.
Remove the lid and simmer for a further 15 minutes to reduce the sauce as per your choice.
pls add salt carefully as we are adding fiah sauce to the curry.

Lal Mirch ki Chutney

Lal mirch ki Chutney

A Style from hills

Ingredients:

Fresh Red chillies 250 gms
garlic cloves 2
mango powder 2 tsp
lime juice 2 lemons
turmeric powder 1 tsp.
Vegetable Oil 1 ladle.
a pinch of Asafoetida
cumin seeds 1 tsp
salt.

Method:

Wash and wipe the fresh red chillies, remove the stalks and dry them for two hrs .
Grind red chillies with garlic,salt , mango pwdr, salt and turmeric powder to a coarse paste using little water.
Heat oil in a small pan and crackle cumin seeds and add asafoetida and add this paste and mix well for five mins at low heat.
Switch off flame.
Add lemon juice. Mix well.
Ready to go with hot Rice and Dal

Dahi Ke Koftas

Dahi Ke Koftas

Ingredients:

1 kg curd

2 tbsp Besan
4 tbsp milk powder
1 tbsp ginger paste
1/2 cup chopped onion
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp garam masala
5 tbsp tomato paste
1ladle ghee
oil to fry koftas
salt

Method

1. Hung curd in muslin cloth overnite. Next day you get hung curd.
2. Mix the hung curd, besan , milk powder, ginger paste, salt in  large bowl.
3. Grease your palms and Make small balls from the mixture.
4. In a frying pan, deep fry the balls until it is light brownish in color.Keep it aside.
5.Heat ghee in another wok. Fry the chopped onion till pink color . Add the tomato paste, coriander powder, turmeric pwder n Red chili powder n salt. Bhuno till ghee leaves sides.
6. Pour 1 cup warm water in the above mixture and heat it on low flame for ten mins.
7. put all the fried balls  in the frying pan.
8. Heat it on high flame for further five mins. Add garam masala.
Garnish with chopped corriander leaves
9. Serve with Rice.

Kaddu ki Sabzi

 

Kaddu ki Sabzi

 

 

 

Kaddu ki Sabzi

Ingredients

Kaddu 1/2 kg...
Cumin seeds 1 tsp
Grated ginger 1 tbsp
Sugar pinch
Carrom seeds 1/2 tsp
Mango powder 1/2 tsp
Red chilli powder 1 tsp
Kaala namak as desired
Green chillies chopped 2-3
Oil 3 tbsp

Method

1. Peel and chop pumpkin into small cubes.
2. Heat oil in kadai
Add cumin seeds.
Allow to splutter
4. Add ginger and green chilli, fry for 10 seconds
5. Add pumpkin, all the spices, salt and sugar. Mix thoroughly and stir fry for a minute or two on high flame.
6. Reduce heat and cook until soft, stirring from time to time.
7 Add mango powder . Mix and serve.