Rani Pulao

Posted on July 05, 2017 by 
Rani Pulao

ingredients
Rice (soaked)                              300 Grams                                              

Carrots (finely cut)                      1
Peas (boiled)                                1/2 cup
Pomegranate seeds                    1/2 cup
Onion (chopped)                          1
Garlic (chopped)                          4 Cloves
Tomatoes                                      2
Coriander seeds                          1 tsp
Cumin seeds                                1 tsp
Chicken stock                               1-1/2 glasses
Spinach (finely cut)                      1 bunch
Cashew nuts                                 50 grams 
Cardamoms                                  3
Green cardamoms                       6
Cinnamon                                     1 stick
Cloves                                           1/2 tsp
Black pepper corns                     1/2 tsp
Dried apricots                              50 grams
Raisins                                          50 grams
Green chillies                              5
Bay leaves                                   2
Salt                                                to taste
Oil                                                  2 tbsp
Butter                                            2 tbsp

 Method:

  • Heat butter and oil in a pot; fry garlic, cardamoms, cloves, peppercorns, bay leaves and cinnamon.
  • Add onion, raisins, cashew nuts, cumin and coriander; fry.
  • Add carrots, apricots, spinach, stock, green chillies and salt; bring to a boil.
  • Add rice; and tomatoes and peas; put on dum.
  • Mix pomegranate; 
  • SERVE HOT ENJOY DELICIOUS RANI PULAO.


Bean Curd Curry

Posted on July 05, 2017 by 
Bean Curd Curry

Ingredients:
Bean Curd (toffu)                                2 pieces 
Coconut milk                                       1 cup
Ginger garlic paste                             1 tbsp
Dry red chillies (boiled)                      7
Fish sauce                                            2 tbsp
Brown sugar                                        1 tbsp
Button mushrooms                             5
French beans-                                     200 grams
(cut into small pieces)
Lemon juice                                        1tbsp
Fresh red chillies (finely cut)            2
Fresh coriander  (chopped)              1tsp
Basil leaves (chopped)                      1/2 tsp
Red chilli powder                               1 tsp
Salt                                                       to taste
Oil                                                         3 tbsp

 Method:

  • Cube bean curd; boil French beans lightly.
  • Blend boiled red chillies with water.
  • Heat oil in a pot; fry ginger garlic paste.
  • Reduce flame; add coconut milk and blended red chillies.
  • Add fish sauce, brown sugar red chillies and basil; fry for 2 minutes.
  • after a few minutes, add french, bean curd, lemon juice and mushroom and salt. stir.
  • sprinkle coriander and red chillie powder.
  • SERVE AND ENJOY BEAN CURD CURRY.

Potato Bhurjee

Posted on July 05, 2017 by 
Potato Bhurjee

Ingredients:
Potaoes (cut and thin rounds)             4
Tomato  (chopped)                                1
Onions (finely cut)                                 2
Curry leaves                                           a few
Fresh red chillies                                   3
Green chillies                                         3
Garlic (chopped)                                    4 cloves
Ginger (chopped)                                  1 inch piece
Onion seeds                                           1 tsp
Mustard seeds                                       1 tsp
Fennel seeds (crushed)                       1 tsp     
Cumin seeds                                          1 tsp       
Red chillies                                             1 tbsp
Fresh coriander (finely cut)                  2 tbsp     
Salt                                                           to taste
Oil                                                             1/4 cup

 Method:
  • Heat oil in a pot; fry onion seeds, mustard seeds, fennel seeds and cumin.
  • Add ginger/garlic;; fry.
  • Add onions and fry till golden.
  • Add remaining ingredients and cook till potatoes are tender.
  • Increase flame and cook till water dries.
  • SERVE HOT.

Darbari Mutton

Posted on July 05, 2017 by 
Darbari Mutton

Ingredients:

Mutton                                        1/2 kg
Gram lentils (boiled)                 500 grams
Onions  (finely cut)                   2
Tomatoes (chopped)                2
Green chillies                            4
Water                                          1 cup
Fresh coriander                         1/4 bunch
Turmeric powder                      1 tsp
Red chillie powder                    1 tbsp
Coriander seeds (crushed)      1 tbsp
Ginger/Garlic paste                   2 tbsp
Hot spices (whole)                    1 tbsp
Salt                                              to taste
Oil                                               1/4 cup


Method:

  • Heat oil in a pot; fry ginger/garlic and hot spices till they crackle.
  • Add onions and fry golden; add mutton and cook till color changes.
  • Add fresh coriander, turmeric, red chillies, coriander, tomatoes, green chillies, salt and water; cook.
  • When meat is tender, add gram lentils; cook for few minutes. 
  • SERVE HOT  

Fried Schezwan Meat

Posted on July 05, 2017 by 
Fried Schezwan Meat

  
Ingredients:
Beef undercut (pieces)               1/2 kg
Corn kernels                                 400 grams
Garlic (finely cut)                          2 cloves
Capsicums (cubed)                      2
Red chillies (long, dry)                5
Red Chillies (crushed)                 1 tsp
Sugar                                             1 tbsp
Corn flour                                      1 tbsp
Ginger paste                                 1 tbsp
Soya sauce                                    2 tbsp
Salt                                                 to taste
Sesame oil                                    1/2 tbsp
Oil                                                   3 tbsp

Method:
  •  Marinate undercut with soya sauce, cornflour, crushed red chillies, sugar and salt; set aside.
  • Heat oil in a pot; fry ginger and garlic.
  • Add undercut and fry on high flame.
  • Add corn, capsicum, red chillies and sesame oil.
  • SERVE HOT WITH RICE 

Crispy Lentils

Posted on July 05, 2017 by 
Crispy Lentils
 
Ingredients:
Pink lentils  (split)                       1 cup
Green chillies  (finely cut)           3
Red chilli powder                        1 tsp
Tara garam masala                     1 tsp
Garlic  (chopped)                        2 tsp
Turmeric powder                        1/4 tsp
Onion seeds                               1/4 tsp
Mustard seeds                            1/4 tsp
Fresh coriander (chopped)          2 tbsp
Water                                           2 cup
Salt                                              1 tsp
Oil                                                4 tsp

Method:
  • Heat oil in a pot; fry garlic, red chillies, turmeric, tara garam masala, onion seeds, mustard seeds and salt.
  • Add lentils and water; cook till tender.
  • Garnish with coriander and green chillies; 
  • serve                                                                       
  • to prepare tara garam masala roast 6 cloves, 2 small cardamoms, 1 tsp each of coriander powder, dry mint leaves. red chillies and salt; 1/2 tsp each of ginger powder, tartaric acid, fennel and carom seeds; 6 tsp of dried mango powder; 1-3/4 tbsp each cumin seeds and whole black pepper for each 5 minutes; add salt and blend in blender. store in refrigerator and use as required.

Special Samosa chaat

Posted on July 05, 2017 by 
Special Samosa chaat

Samosa Ingredients:
Refined flour  (sieved)                  1/2 kg
Potatoes  (boiled, mashed)          1/2 kg
Red chilli powder                          1/2 tsp
Carom seeds                                  1 tsp
Dry pomegranate seeds                1 tsp
Cumin seeds                                   1 tsp
Chinese salt                                    1 tsp
Fresh coriander (chopped)            1/2 bunch
Green chillies  (chopped)              5
Salt                                                   as required 
Clarified butter                               4 tbsp
Oil                                                     for frying

Chaat ingredients 
Yogurt                                             1 cup
Tomatoes (chopped)                     4
Onion      (chopped)                       1
Mint        (chopped)                        1/2 bunch
Fresh coriander (chopped)           1/4 bunch
Sweet chutney                               4 tbsp
Salt                                                   to taste

Method:
  • Mix cumin, clarified butter and salt in flour; knead in dough.
  • Mix potatoes, pomegranate, chinese salt, red chillies, coriander, green chillies, carom seeds and salt in a bowl.
  • roll out dough into a big round; cut into 4 pieces.
  • shape each piece into a cone; fill with potato mixture; seal corners using flour paste.
  • Heat oil in a wok; fry samosay golden and remove.
  • Blend yogurt, mint, coriander, green chillies and salt in a serving dish; spread yogurt over them.
  • Garnish with tomatoes, onions and sweet chutney.
  • SERVE AND ENJOY SPECIAL SAMOSA CHAAT

Indian Egg Curry

Posted on July 05, 2017 by 
Indian Egg Curry

Ingredients:
Eggs                                            3
Potatoes  (boiled, cubed)          250 grams
Onion    (finely cut)                    1
Celery   (finely cut)                    2
Whole round red chillies           3
Green cardamoms(only seeds) 3
Coriander seeds                         1 tsp
Cumin seeds                               1 tsp
Ginger paste                               1/2 tsp
Garlic (chopped)                         3 cloves
Turmeric powder                        1/4 tsp
Fresh cream                                1/4 cup
Salt                                                to taste
Clarified butter                            1 cup
Fresh coriander                           for garnishing 

Method:

  •  Blend coriander, cumin and cardamoms in a blender.
  • Add ginger, turmeric and red chillies; blend again.
  • Heat clarified butter in a pot; fry blended masala.
  • Add garlic, onion and celery; cook for 10 minutes; add potatoes, cream and salt.
  • Add eggs; cook for a few minutes and remove from flame.
  • Garnish with fresh coriander and SERVE

Mongolian chicken

Posted on July 05, 2017 by 
Mongolian chicken

Ingredients:
Chicken pieces   (boneless)                  1/2 kg
Spring onion       (finely cut)                   2
Onions                 (finely cut)                   2
Red chillies         (crushed)                     1 tsp
Ginger/garlic paste                                  1 tbsp
Cornflour            (disslved in water)       1 tbsp
Black pepper      (crushed)                      1/2 tsp
White vinegar                                            2 tbsp
White sesame seeds                                2 tbsp
Soya sauce                                                4 tbsp
Salt                                                             2 tbsp
Broccoli                                                     for garnishing 

Method:
  • Marinate chicken with soya sauce, black pepper, vinegar, sesame oil and salt and set aside for 1 hour.
  • Heat oil in pot; fry onions on high flame for 1 minute and remove from pot.
  • Fry ginger/garlic and chicken in the same pot for 5 minutes.
  • Add red chillies and cornflour; fry for a few minutes and add fried onions.
  • Remove from flame.
  • Add sesame seeds and spring onion; garnish with broccoli and SERVE MONGOLIAN CHICKEN

Gujarati Eggplant

Posted on July 05, 2017 by 
Gujarati Eggplant

Ingredients:
Eggplant  (long)                       1/2 kg
Tomato paste                           250 grams
Peanuts                                    50 grams
Cinnamon                                1 stick
Whole red chilli                       1
Green Cardamoms                 2
Tamarind pulp                         1 cup
Turmeric powder                    1 tsp
Coriander powder                   1 tbsp
Coriander seeds                      1 tbsp
Cumin seeds                            1 tbsp
Fresh coriander                       as required
Green chillies                           as required
Salt                                            1 tsp
Oil                                              1/2 cup

 Method:

  • Roast peanuts, coriander, cumin, cinnamon, cardamom and red chilli on a griddle.
  • Add tamarind pulp; blend in blender.
  • Slit eggplants lengthwise; fill prepared masala inside.
  • Heat oil in a wok; fry eggplants; add tomatoes and fry.
  • Add turmeric and salt; cook for a few minutes.
  • Garnish ith green chillies and coriander; 
  • SERVE and enjoy GUJARATI EGGPLANT

Chicken Roghan Josh

Posted on July 05, 2017 by 
Chicken Roghan Josh

Ingredients

Chicken  (boneless)                 1/2 kg
Yogurt    (whipped)                 1 cup
Ginger                                   1 inch piece
Garlic                                   6 cloves
Whole round chillies             8
coriander  seeds                    1 tbsp
Onions   (finely cut)             2
Lemons                               2
Tomatoes (chopped)             3
Green chillies (choped)        6
Hot spices powder               1 tsp
Poppy seeds (powdered)      1 tbsp
Turmeric powder               1 tsp
Salt                                   to taste
Clarified butter                1 cup
Green chillies-        for garnishing 
coriander           

 Method
  • Blend ginger, coriander , red chillies, cumin and garlic in a blender.
  • Heat clarified butter in a pot; fry onion golden.
  • Add tomatoes and green chillies and fry till clarified butter separates.
  • Add blended masala and turmeric; add chicken, yogurt and salt; fry thoroughly.
  • When water dries, add hot spices, poppy seeds and lemon juice; put on dum.
  • Garnish with coriander and green chillies;
  • SERVE

Dhaansaak

Posted on July 05, 2017 by 
Dhaansaak
Ingredients
Chicken pieces                   8
Yellow lentils                      1/4 kg
Baking soda                        1 pinch
Eggplant  (cubed)               1
Pumpkin  (cubed)               1
Tomatoes (chopped)          3
Onion  (finely cut)              1
Potato  (cubed)                   1
Ginger/garlic paste             1 tbsp
Small fenugreek leaves     2 bunches
Fresh coriander                  1 bunch
Turmeric powder                1/4 tsp
Red chilli powder                1 tbsp
Curry powder                      1/2 tsp
Coriander powder               1/2 tsp
Cumin powder                     1/2 tsp
Hot spices powder               1/2 tsp
Dhaansaak masala               1 tbsp
Sambhar masala                  1 tbsp
Mango                                   1
Water                                     3 cups
Salt                                        1 tsp
Oil                                          3 tbsp
Method:

  • Soak lentils with baking soda and water.
  • Cook all ingredients together except chicken and lentils.
  • When water drys, fry thoroughly.
  • Add chicken and fry more.
  • Add lentils and water; cook till chicken is tender.
  • Remove chicken from pot; blend lentils-mixture in a blender and put in the pot again.
  • Add chicken again; cook for few minutes.
  • SERVE   

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