LOTUS SEED IN MAKHNI GRAVY RECIPE

INGREDIENTS:

200 gms Lotus Seeds

4 Tbsp Curd

1 Tbsp Kasuri Methi

1/2 tsp Jeera Powder

1/4 tsp Black Salt

50 gms Butter

1 Tbsp Chilly Powder

2 Tbsp Ginger-Garlic Paste

4 Onions

4 Tomatoes

6 nos Cardamom

4 Sticks Cloves

2 Bay Leaves

3 Tbsp Cashew Paste.

3 Tbsp Oil

50 ml Fresh Cream

METHOD:

Dry Roast the Lotus Seeds and keep aside.

Heat oil in a heavy kadai , add the onion paste and saute well until the onions turn translucent.

Now add the ginger garlic paste and saute for some time, to this add the chilly powder and jeera powder.
Add the tomato paste and saute well until the tomatoes water dry up.
Add cashews paste and cook for some time and add Kasuri methi
Switch off heat and finally add the butter and fresh cream.

FRIED FISH

INGREDIENTS:

1/2 kg Tuna Fish
2 tsp Chilly Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Ginger paste
1 tsp Whole Pepper
2 Star Aniseed
3-4 sprigs Curry Leaves
Coconut Oil
Salt to taste.

METHOD:

Grind together the curry leaves, whole pepper and star aniseed
Mix all the above ingredients including the ground mixture
Marinate the fish slices with the masala and keep aside for atleast an hour
Pan fry in coconut oil.

HARIYALI CHICKEN

INGREDIENTS:

250 gms Boneless Chicken
1 tsp Ginger-Garlic paste
6-7 Green Chillies
Mint
Coriander
Curry Leaves
1/2 cup Curd
Lemon Juice
Egg white of one egg
2 Tbsp Cornflour
Salt to taste.

METHOD:

Grind all the above ingredients together
Marinate the chicken pieces with the ground masala and keep aside for an hour
Add in the egg white and corn flour and pan fry
Serve with mint chutney.

SESAME CHILLY CHICKEN RECIPE

INGREDIENTS:


500 gms Boneless Chicken
2 pods Garlic (crushed)
8-10 Red Chillies (crushed)
1 tsp Shahi Jeera
2 tsp Sesame Seeds
1 tsp Dry Mint
Egg white of one egg
1 pinch Lemon salt
Salt to taste
Oil.

METHOD:

Marinate the chicken pieces with the above ingredients including the egg white and keep aside for 10 mins
Pan fry with a little oil.

LAUKHI CHANA DAL RECIPE

Ingredients:

1 medium bottle gourd
1/2 cup chana dal
1/2 tsp cumin seeds
A pinch of asafoetida powder
2 whole red chilies
1 teaspoon shredded ginger
1/4 tsp turmeric powder
1/2 tsp red chili powder adjust to taste
1/2 teaspoon of garam masala powder
1 teaspoon mango powder (amchoor)
 2 tablespoon chopped corriander
1 cup of water adjust as needed

Method:

Wash and soak chana dal for one hour or more.
Peel and wash the bottle gourd. Cut into half-inch cubes.
Heat the oil in a saucepan and add the cumin seeds. When seeds start to crack, add the asafoetida and whole red chilies. Stir for a few seconds.
Add ginger, turmeric, and chili powder and stir for a few seconds.
Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness)
Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and chopped corriander. Stir and cover the pan for a few minutes before serving.

KABAB BIRYANI RECIPE.

INGREDIENTS:


KABAB:

Chicken 500 gms
Juice of 1 Lemon
4 Tbsp Cornflour
Curd (1 cup)
2 Tbsp Chilly Powder
2 tsp Ginger-Garlic paste
2 tsp Jeera Powder
3 Sprigs Curry Leaves
10 Green Chilies (Slit)
Salt to taste
Oil to fry.

BIRIYANI:

1/2 kg  Jeera Samba Rice
3 Tbsp Oil
2 Tbsp Ghee
2 sticks Cinnamon
8-10 Elaichi
4-5 Cloves
2 Star Aniseed

4 Large Onions (sliced)
3 Tomatoes (sliced)

2 Tbsp Ginger-Garlic paste

8-10 Green Chilies (slit)
1 Tbsp Garam Masala 

Coriander leaves (chopped)

Mint leaves (chopped)

1 cup Curd

METHOD:

KABAB:

Mix all the above ingredients for kebab and marinate the chicken pieces for 1/2 and hour

Later fry the chicken pieces in hot oil and keep aside.

BIRYANI:

Heat oil and ghee in a heavy bottom vessel. Add the cinnamon, elaichi, cloves and star aniseed.

Add the onions and fry until golden brown

Later add the green chillies and the ginger garlic paste

Add the garam masala powder

Add in the tomatoes, coriander and mint leaves

Later add the fresh curd and saute for a while

Add the rice and enough water to cook the rice

When the rice is nearly cooked, add the kabab pieces . Mix gently.

Cover the vessel with a tight lid and cook on low flame till the biryani is done.

MUTTON HARA MASALA.

INGREDIENTS:

1 kg Mutton (cut into small pieces)
3 Large Onions (made into paste)
1 tsp Turmeric powder
1 cup Curd
Oil
Salt to taste.

To be powdered:
1 stick Cinnamon
5-6 Elaichi
1 tsp Sesame seeds
2 Star Aniseed

To be made into a paste:
3 Tbsp chopped Coriander
2 Tbsp chopped Pudina
2-3 sprigs Curry Leaves
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
15 Green Chillies.

METHOD:

Pour some oil in a pan. Add the ground garam masala powder and the turmeric powder.
Add in the onion paste and saute until golden brown.
Later add the green paste and cook for a while till the raw smell goes.
Add in the mutton pieces  and salt to taste, mix well and add some water and  cook till the meat is tender.
Add fresh curd and switch off the flame.
Garnish with fresh coriander leaves.

SOYA GREEN PEAS BURJI RECIPE

INGREDIENTS:


Soya chunks (soaked and minced)
Fresh Green Peas (cooked)
2 Onions (chopped)
5-6 Green chillies (chopped)
2 tomatoes (chopped)
1/2 tsp Onion seeds
1/2 tsp Ginger-Garlic paste
1/2 tsp Chilly powder
1 tsp Coriander powder
1/2 tsp Garam masala
Fresh Coriander (chopped)
2 Tbsp Oil
1 tsp Lemon juice
Salt to taste.
1 Egg (optional)

METHOD:

Pour oil in a pan. When the oil is hot, add the onion seeds.
Add the onions and green chillies and fry until golden brown.
Add ginger-garlic, chilly powder, coriander powder and then add tomatoes. Cook until the tomatoes are soft.
Now add the minced soya and green peas and cook for some time.
Now add the garam masala powder, lemon juice, salt .

If adding egg:
Beat the egg in a bowl and pour it over the cooked masala and quickly mix well
Add fresh coriander leaves and close the flame.

ALOO CAPSICUM MASALA RECIPE

INGREDIENTS:


2 Medium sized Potatoes (cut into cubes)
1 Capsicum (cut into cubes)
2 Medium sized Onions (chopped)
2 tsp Ginger-Garlic paste
2 Tomatoes (chopped)
1/4 tsp Shahi Jeera
2 tsp Coriander powder
1 tsp Chilly powder
1/2 tsp Turmeric powder
1 tsp Garam masala powder
Salt to taste
Coriander (chopped)
2 Tbsp Oil.
1/2 tsp Mustard seeds
1 sprig Curry leaves.

METHOD:

Pour some oil in a pan. Add the potatoes, shallow fry until the potatoes are tender and keep aside.
In the same oil add the mustard seeds and shahi jeera. After they crackle, add the curry leaves and the onions and saute until golden brown.
Add the turmeric powder, chilly powder, coriander powder and the garam masala powder and saute for a while. Add salt to taste.
Later add in the shallow fried potatoes and the capsicum. Finally add the chopped coriander and cook for 2 minutes.

ALOO KADAI MASALA RECIPE

INGREDIENTS:

1 big Potato (sliced)
3 Tbsp Oil
1/2 Tsp Cumin seeds
1/2 Tsp Onion seeds, Methi seeds and Mustard seeds
1/2 Fennel seeds
1 Tsp Crushed Red chillies
Garlic (shredded)
Ginger (shredded)
2 Medium sized Onions (sliced)
Coriander (chopped)
4-5 Green chillies (sliced)
Curry leaves

METHOD:

Heat oil in a pan and add the onion seeds, mustard seeds,
methi seeds.Later add the cumin seeds,fennel seeds, curry leaves and the crushed red chillies.
Add the shredded ginger and garlic. Add in onions and fry until golden brown.
Add the sliced green chillies, the potatoes and the coriander.
Cover the pan with a lid and cook for 7-8 minutes.

SPICY BELL PEPPER CHICKEN RECIPE

INGREDIENTS:


1/2 kg Chicken
2 tbsp Vegetable oil
1/4 tsp Methi seeds
1/4 tsp Onion seeds
2 medium sized Onions  (chopped)
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Coriander powder
1 tsp Chilly powder
Salt to taste
2 medium sized Tomatoes (pureed)
Fresh coriander (chopped)
4-5 Green chillies (chopped)
1 Bell pepper (cut into cubes).
1 Onion (cut into cubes)

METHOD:

1. Heat oil in a pan.When the oil is hot, add the fenugreek seeds and the onion seeds and saute for a while.
2. Add the ginger paste and the garlic paste and fry till the raw smell escapes.Later add the onions and fry till     golden brown.
3. Add the coriander powder, chilly powder and the tomato puree and cook till the mixture reduces.
4. Later add the chicken pieces and stir-fry for about 5 minutes.
5. Add in the chopped green chillies and the fresh coriander.
6. Finally add the bell peppers and the onions and further cook for about 7-8 minutes. 

TANDOORI GOBI RECIPE

INGREDIENTS:

1 Cauliflower

To Marinade:

100 ml Curd 
10 ml Mustard Oil

1 Tbsp Garlic & Ginger Paste

1 tsp Chilli Powder

1 tsp Garam Masala

1/2 tsp Black Salt

1/2 tsp Jeera Powder

1/2 tsp Chaat powder

Salt to taste

METHOD:

Cut Cauliflower into thick cubes.

Mix all ingredients for marinade and keep aside.
Cook in Tandoor or arrange the Cauliflower on a micro proof dish and micro high for 10 mints & brush with melted butter and grill for 8-10 mints flipping it frequently.
Sprinkle Chat masala and garnish with lemon slices

Serve : with Mint chutney.

DHAL MAKAHNI RECIPE

INGREDIENTS:

100 gms Urad (whole black lentil)
25 gms Rajma (kidney beans)
1/2 Tsp Chili Powder
1/2 Tsp Cinnamon Powder
100 ml Tomato Puree
50 gms Butter
50 gms Fresh Cream
1 Tsp Kasturi Methi
Salt to taste

METHOD:

Clean, wash and soak the whole urad and rajma overnight.
Pressure cook the dals until they are overcooked and mashed.
Add the chili, cinnamon, tomato puree, Kasuri methi, butter and Cream.
Can be served with pulaos, rotis, and parathas. 

ACHAARI FISH CURRY RECIPE

INGREDIENTS:

1/2 kg of any bony fish
2 onions made into paste
1 tsp ginger n garlic paste
3-4 slited green chillies
2 Tbsp mustard oil
1 Tbsp grated mango pickle
if pieces then it has to be chopped well
1/2 tsp turmeric powder
1 tsp kashmiri chilly powder
1/4 tsp fenugreek seeds powdered
1/2 cup yogurt
1/2 tsp cumin seeds




METHOD:

Heat mustard oil until it smokes, splutter the cumin seeds. Add the onion paste, saute well till its cooked.
Put in the ginger garlic paste and the green chillies fry until brown.
Add the spices and the mango pickle mixture.
Next add the yogurt and cook on medium heat . Add a slash of water if the gravy is too thick.
Add the fish and cover and cook on low heat until fish is  cooked through.
Serve with plain boiled rice or rotis.
   

PANEER MAKHANI RECIPE

INGREDIENTS:

200 gms Paneer, cubes
2 Big Onions, grounded
2 Tomatoes, pureed
1 Tsp Ginger Garlic Paste
1 Tsp Chilly Powder
1/2 Tsp Jeera Powder
1 Tbsp Cream
50 gms Cashews, made into a paste
20 gms Butter
1 Tsp Powdered Kasuri Methi

METHOD:

Heat oil.
Shallow fry the paneer until brown. Set aside.
In the same oil put onion paste and cook until brown.
Add ginger garlic paste, chilly powder and add in the tomato puree.
Saute until the mixture cooks and reduces.
Put in the paneer and pour the desired amount of water.
Add kasuri methi. Cook for a few minutes.
Put off the flame and add cream and butter to the gravy.
Serve with parathas, rotis or any pulaos.

PANEER JALFREZI RECIPE

INGREDIENTS:

150 gms Paneer
1 Capsicum
3 Onions
2 Tomatoes
5 Green chilies
1 Sprig Coriander
1 inch Ginger Julian
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Jeera Powder
1/4 Kasturi Methi
1 Pinch Black Salt
1/4 Tsp Chaat Masala
1 Tsp Tomato Sauce
1/2 Tsp White Vinegar

METHOD:

Shallow Fry Paneer, Capsicum and 1 Onion together. Keep aside.
Chop 2 onions, fry until brown. Add ginger Julian, chopped chilies and cook for sometime.
Add Tomatoes and cook it until it is soft. Add chilly powder, turmeric, jeera powder and black salt.
Now add the Paneer and the fried vegetables.
Add kasturi methi, chaat masala, tomato sauce and white vinegar.
Sprinkle the chopped coriander and serve hot with Parathas or Naan.

MURGH MALAI KABAB RECIPE

INGREDIENTS:

250 gms Chicken
1 tsp Garlic paste
1/4 tsp White Pepper Powder
25 gms Cheese
25 ml Cream
0.5 gm Saffron
Chaat Masala
Lime

METHOD:

Marinade all ingredients with the chicken.
Cook it over a barbecue.
Serve with chaat masala sprinkled over it.
Squeeze lime over the chicken.

ALOO GOBI MASALA RECIPE

INGREDIENTS:

10-12 Cauliflower Florets
2 Potatoes
2 Onions
2 Tomatoes
1 Tsp Ginger N garlic paste

¼ Tsp Turmeric powder
1 Tsp Chilly powder
¼ Tsp Kalonji
½ Tsp Coriander powder
¼ Tsp Garam masala
½ Tsp Jeera powder
2 Bay leaves

METHOD:

Cut potatoes it into small cubes, and shallow fry them till golden brown,
Cauliflower florets should be blanched in hot water, and keep aside.
Add oil in a pan; add Kalonji seeds and bay leaf. When Kalonji splutters,
Add finely chopped onions. Fry well until brown.
Add ginger n garlic paste and sauté for a few more minutes.
Add turmeric powder, chilli powder, jeera powder, coriander powder and garam masala powder.
Add finely chopped tomatoes. Sauté until tomatoes turns soft and leaves oil.
Then add the blanched cauliflowers & shallow fried potatoes.
Add salt & water needed and cook covered for a few minutes.
Turn off the flame when the potatoes and cauliflowers become soft..
Garnish with coriander leaves and shredded ginger.

SUBZI MELONI RECIPE

INGREDIENTS:

3 bunch Spinach
4 no's Green Chilly
1/2 bunch Coriander leaves
1 inch Ginger
1 no Potatoes
25 Gms Green Peas
1 no Carrot pieces
2 petals Cauliflower
10 no's French Beans
50 gms Paneer
1/4 tsp Turmeric
1/2 tsp Jeera Powder
1 pinch Lemon Salt
50 gms Milk Khoya
50 ml Fresh Cream

METHOD:

Add spinach, green chili, coriander and make a puree and keep aside
Add oil and add ginger, jeera power & turmeric and sauté for some time
Add the pre boiled vegetables and sauté
Add the spinach gravy and cook until the rawness of the spinach escapes
Add lemon salt, milk khoya & fresh cream and remove from the flame

MIRCHI BAINGAN KA SALAN RECIPE

INGREDIENTS:

2 Tbsp Mustard Oil

5 no's Brinjals 

20 no’s Green Chillies 

Lemon sized tamarind

1 Tbsp Ginger paste

1 tsp Chilli powder

½ tsp Turmeric powder

½ tsp Mustard

3 piece Cinnamon

3 no’s Cloves

2 no’s Onions

2 Tbsp peanuts

½ tsp Aniseed

1 Tbsp sesame seeds

1 tsp poppy seeds
Salt to taste

METHOD :

Onion Masala: Grind together the onions, curry leaves cinnamon, mustards

Roast Peanuts, sesame seeds, poppy seeds, mustard, elaichi, cinnamon together and sauté until they crackle. Make a paste of it and keep aside. 

Add Mustard oil in the kadai and shallow fry whole Green Chillies and brinjals until the skin starts to wrinkle (Take care not to burn them). Set this aside.

Extract tamarind pulp and set aside.

Add Mustard oil and heat the oil until it starts smoking add the onions, ginger paste, turmeric, chilly powder and cook until golden brown, add the peanut masala and cook for some time.   
Add the fried brinjals and green chillies and cook in the masala for some time.   
Add tamarind pulp and add salt to taste (add lemon salt if required to make it little tangy)