29
May 12

Pepper chicken

 Ingredients:

Preparation:

  1. Clean and wash chicken. Soak with vinegar for 5-10 minutes. Wash with water.
  2. Chop  onion longitudinally.

Method:

  1. Heat oil in a fry pan put cumin seed, clove, bay leaf, garlic flake in it. Sputter it for few seconds.
  2. Add chopped onion and saute till light brown color appears.
  3.  Add garlic and ginger paste. Stir it.
  4. Add chicken piece, turmeric powder and coriander powder.
  5. Reduce to low heat, and fry till oil separates from masala.
  6. Cook on medium flame till the chicken is done (if needed put little water, with tender chicken and low flame no need to put water).
  7. Add green cardamom powder, black pepper powder and cook for 2 minutes. Put off the flame.
  8. Leave it for 5-10 minutes.
  9. Garnish with roasted and crushed black pepper.

Now, Pepper chicken is ready to serve.

 


29
May 12

Chhole (chana masala)

Ingredients:

Preparation:

  1. Soak Chhole (Kabuli chana/White gram) overnight.
  2. Take a pan and Dry roast whole coriander,
  3. Make dry masala with roasted coriander, cinnamon, black cardamom, black pepper, cloves and cumin seed by grinding all ingredients together. Keep aside.
  4. Grind one tomato. Keep aside.
  5. Grind one onion. Keep aside.
  6. Chop one onion longitudinally.
  7. Chop 2 tomatoes.
  8. Slit green chilies.
  9. Slice 1 onion and 1 tomato. (For decoration)

Method:

  1. Boil soaked Kabuli Chana and chana dal with salt, 1teaspoon of ginger paste and water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 30 minutes.
  3. Allow cooker to cool and open.
  4. Take fry pan heat oil in it. When it smokes, put 1 teaspoon cumin seeds, garlic flacks and bay leaf.
  5. Add chopped onion and fry till golden brown. (About 5 minutes)
  6. Add ground onion in it and fry (about 5 minutes).
  7. Add chopped tomato and ginger paste in it. Stir it and fry (keep it stirring otherwise it may burn)
  8. Add grounded tomato and fry it, till oil separates from the masala.
  9. Take a bowl put chilly powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well, it will become paste.
  10. Add this paste in the fried masala and stir it.
  11. Add silted green chilly in it. Stir it for 2 minutes.
  12. Add Kasuri methi powder (make powder with the help of palm to crush the dry methi leaves) Lower the flame and fry it about another 2-3 minutes.
  13. Add grounded powder masala and stir it for 2 minutes.
  14. Add boiled Kabuli Chana in it and add water to your requirement (whether you like the gravy thick or watery) lower the flame (about 5-10).
  15. Add 2 tablespoon of coriander leaves.
  16.  Put off the flame.
  17. Now,Chhole is ready to serve.
  18. Garnish with onion tomato rings and coriander leaves.
    Chhole (chana masala)

    Chhole (chana masala)

    Ingredients

    Ingredients

    Boil soaked Kabuli chana and chana dal with salt, 1teaspoon of ginger paste

    Boil soaked Kabuli chana and chana dal with salt, 1teaspoon of ginger paste

    Boil soaked Kabuli chana and chana dal with salt, 1teaspoon of ginger paste

    Boil soaked Kabuli chana and chana dal with salt, 1teaspoon of ginger paste

    boiled Kabuli chana

    boiled Kabuli chana

    Take fry pan heat oil

    Take fry pan heat oil

    Add chopped onion

    Add chopped onion

    Add ground onion ,chopped tomato and ginger paste

    Add ground onion ,chopped tomato and ginger paste

    Add ground onion ,chopped tomato and ginger paste

    Add ground onion ,chopped tomato and ginger paste

    Add ground onion ,chopped tomato and ginger paste

    Add ground onion ,chopped tomato and ginger paste

    add chili powder, coriander powder, turmeric powder and salt

    add chili powder, coriander powder, turmeric powder and salt

    add chili powder, coriander powder, turmeric powder and salt

    add chili powder, coriander powder, turmeric powder and salt

    Add boiled Kabuli chana

    Add boiled Kabuli chana

    Chhole (chana masala)

    Chhole (chana masala)

    Chhole (chana masala)

    Chhole (chana masala)

    Chhole (chana masala)

    Chhole (chana masala)                          

            Serve with bhature or poori or pulao.


29
May 12

Anda (egg) curry

Eggs are rich in vitamins, minerals and other vital nutrients women need. In fact an egg contains 251 milligram choline, more than half their daily requirement.

Eggs look fragile from outside, but it’s really strong inside like every women.

Happy women’s day!!

Ingredients:

  • Egg: 6 no. (Boiled)
  • Onion: 1no. (Small size)
  • Tomato: half
  • Ginger: 2 teaspoon (paste)
  • Garlic: half teaspoon (paste)
  • Cumin seed: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Chilly powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Mustard Oil (cooking oil): 2 tablespoon
  • Coriander leaves: 1 tablespoon (chopped)
  • Poppy seed: 2 tablespoon
  • Water: one and half cup

Preparation:

  1. Remove the shell of boiled egg. Keep aside.
  2. Grind onion and tomato to fine paste.
  3. Chop coriander leaves.
  4. Grind poppy seed and make fine paste. (First grind dry poppy seed, then add little water slowly and make paste.)

Method:

  1. Take a fry pan. Heat 1 teaspoon of oil on high flame until smoke starts coming..
  2. Lower the flame. Fry the all sides of egg and remove it.
  3. Put 2 tablespoon of oil in a fry pan.
  4. Add cumin seed, Sputter it for few seconds.
  5.  Add onion and tomato paste saute till light brown.
  6. Add garlic and ginger paste. Stir it.
  7. Add chilly, turmeric, and coriander powder.
  8. Reduce to low heat, and add poppy seed paste.
  9. Fry till oil separates from masala (or liquid dries up).
  10. Add one and half cup of water and cover the lid (as per gravy thickness.)
  11. Boil it for2 minute.
  12. Add boiled egg in it.
  13.  Boil it for 3-5 minutes.
  14. Add Garam masala powder and stir it.
  15. Put off the flame.Garnish with coriander leaves.
  16.   Serve hot with rice or roti.
    Anda (egg) curry

    Anda (egg) curry

    Ingredients

    Ingredients

    Remove the shell of boiled egg

    Remove the shell of boiled egg

    Fry the all sides of egg

    Fry the all sides of egg

     Fry the all sides of egg

    Fry the all sides of egg

    Add cumin seed

    Add cumin seed

     Add onion and tomato paste

    Add onion and tomato paste

    sauté till light brown

    sauté till light brown

    sauté till light brown

    sauté till light brown

    20160522_130612

    sauté till light brown

    sauté till light brown

    Add one and half cup of water

    Add one and half cup of water

    Add one and half cup of water

    Add one and half cup of water

    Add boiled egg

    Add boiled egg

    Add boiled egg

    Add boiled egg

    Add Garam masala powder

    Add Garam masala powder

    Add Garam masala powder

    Add Garam masala powder

    Anda (egg) curry

    Anda (egg) curry

    Anda (egg) curry

    Anda (egg) curry

    Anda (egg) curry

    Anda (egg) curry                                                                                                                                                                                                                                                                                          

 


29
May 12

Dal Makhani

Ingredients:

Preparation:

  1. Soak black beans overnight.
  2. Grind tomato, black cardamom, cinnamon, onion all together to make a fine paste with help of water if required.

Method:

  1. Boil soaked black beans with salt, 1teaspoon of ginger paste, 20 gram of butter and water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 45 minutes.
  3. Allow cooker to cool and open.
  4. Take fry pan heat oil in it and add 20gram of butter. When it smokes, put 1teaspoon of cumin seeds, and bay leaf.
  5. Add ground onion and all paste (tomato mix paste and left out garlic and ginger paste)
  6. Fry about 5 minutes. (Keep it stirring otherwise it may burn)
  7. Add 20 gram of butter and fry it till oil separates from the masala.
  8. Add 1 teaspoon of red chilly powder and stir it for 2 minutes.
  9. Add boiled urad in it and add water to your requirement
  10. Add 20 gram of butter again, Lower the flame.
  11. Boil it about 10 minutes (Slow cooking brings taste)

Note:(Stir it about 4-5 times to prevent dal from setting into the pan bottom.)

  1. Add 1 table spoon of Whipped cream, and boil again.
  2. Add 2 tablespoon of coriander leaves.
  3.  Put off the flame.

Tadaka:

  1. Take a fry pan, put remaining butter in it. Put cumin seed, when it crackle put off the stove.
  2. Add chilly powder and pour on the dal, and cover the lid.                                             Now, dal Makhani is ready to serve.
  3.   You can serve it with some more whipped cream.        
Ingredients

Ingredients

Ingredients

Ingredients

Boil soaked black beans

Boil soaked black beans

boiled urad

boiled urad

fry ground onion and all paste

fry ground onion and all paste

Add 1 table spoon of Whipped cream

Add 1 table spoon of Whipped cream

Add 1 table spoon of Whipped cream

Add 1 table spoon of Whipped cream

Fry about 5 minutes

Fry about 5 minutes

Fry about 5 minutes

Fry about 5 minutes

add water

add water

Dal Makhani

Dal Makhani 


12
May 12

Parwal (pointed gourd) ki meethai Parwal sweets

Ingredients:

Preparation:

  1. Choose equal size of Parwal.
  2. Peel off the parawal.
  3. Trim the both ends of parawal, and carefully make slit on one side. (Longitudinally)
  4. Slice almonds and pistachio.

Method:

  1. Blanch Parwal (Drop them in boiling water) with a pinch of soda-bi-carb for 2-3 minutes.
  2. Drain the water carefully with the help of sieve.
  3. Cool it; take out all seed from the Parwal.
  4. Prepare thin sugar syrup with half cup of water.
  5. Put them in sugar syrup and cook till they soften.
  6. Leave it in this syrup about 2-3 hours, so that Parwal become hard.
  7. Drain extra syrup.

Method for stuffing:

  1. Roast the Khoa in fry pan on medium flame till it becomes light pink.
  2. Remove roasted Khoa from frying pan and store it in another bowl and cool it.
  3. Add milk powder, chopped almond & pistachio, cardamom powder and sugar powder.
  4. Mix well and divide into 14-15 parts.
  5. Stuff this mixture into each Parwal.
  6. Cover with silver warq (verak).

Parawal sweets are ready to serve.