07
Apr 20

Fresh green coriander pulao

The best way to keep away from Covid-19 is to stay at home and eat home cooked food. Nowadays youngsters are taking interest in cooking and want to learn.

Cooking is easier when you have to use just one cooker; it reduces not only time but also fewer dishes in sink. The coriander leaf pulao is just magical; pairing with raita makes it complete meal.

Ingredients:

  • Basmati rice: 250 gm
  • Fresh coriander leaves: 100 gm
  • Onion: 80-100 gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Water: 700 ml
  • Garam masala: Clove: 3 no, Black pepper: 10-12 no, Star anise: 1 no, Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.
  • Ginger: 1 inch piece (grated)
  • Butter: 3-4 tablespoon

Preparation:

  1. Clean and chop coriander leaves, keep aside.
  2. Clean and wash rice. Keep aside in a sieve (to get rid of extra water).
  3. Chop onion longitudinally. Keep aside.
  4. Grate ginger, keep aside.

Method:

  1. Heat butter in a cooker; add Garam masala, allow sputtering it for few seconds.
  2. Add chopped onion and grated ginger; fry it on high flame till it gets light brown in color, add chopped coriander leaves, stir fry for a minute, add rice and fry for 3-5 minutes.
  3. The moment some of rice begins to change color; add hot water, salt and sugar.
  4. Place cooker on high flame and bring to full cooking pressure, put off the flame.
  5. Allow cooker to cool. Keep aside.
  6. After cooling the cooker, stir lightly the pulao with the help of fork.
  7.  Serve Fresh green coriander pulao in rice plate and decorate with fried onion, mouth watering pulao is ready to serve with curd/raita and salad.
Fresh green coriander pulao
Ingredients
Chop onion
add Garam masala
adding bay leaf
Add chopped onion
fry it on high flame
add chopped coriander leaves
add rice
add rice
fry for 3-5 minutes
add hot water
add hot water, salt and sugar
Allow cooker to cool
stir lightly the pulao
Fresh green coriander pulao
Fresh green coriander pulao
Fresh green coriander pulao
Fresh green coriander pulao

04
Apr 20

Seeds of ripe Jackfruit Masala

Last time when we went to India, my son bought sweet tasty jackfruit as he knows I love jackfruits. Although some people don’t like it; in their version ripen ones have odd odor anyway…

As I was aware that jackfruit seeds are not only edible but very nutritious and having great test and flavor so I served the fruits after removing seeds and prepared the recipe.

Ingredients:

  • Jack fruit seed: 25-30 no.
  • Potato: 100 gm.
  • Onion: 1 no. (Medium)
  •  Tomato: 1 no. (Medium)
  • Ginger: 1” piece
  • Bay leaf: 1 no.
  • Chili powder: 1 teaspoon                                                                             
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 3 tablespoon
  • Butter: 10 gm.

Preparation:

  1. Remove upper layer of jack fruit seeds, chop it into two, chop Potato, tomato and Onion into slices, and keep aside.
  2. Grate ginger, keep aside.

Method:

  1. Take pressure cooker heat oil, when it smokes, put cumin and bay leaf ; sputter for few seconds, add chopped onion and fry till light brown in color. (About 3-4 minutes)
  2. Add tomato in it, stir-fry on medium flame (keep it stirring otherwise it may burn) , add chopped potato, grated ginger add chili powder, coriander powder, turmeric powder and salt, stir-fry for couple of minutes .
  3. Add chopped jack fruits seeds, stir-fry for couple of minutes, add a cup of water (as per your requirement) close the cooker lid, and bring it to full cooking pressure, reduce the flame  and cook for couple of minutes, put off the flame. Let it cool, add Garam masala powder, transfer into serving bowl and garnish with butter and fresh coriander leaves. Now, ‘Jack fruit seed masala’ is ready to be served.
Seeds of ripe Jackfruit Masala
Ingredients
Seeds of ripe Jackfruit
Chopped ingredients
put cumin and bay leaf
put cumin and bay leaf
add chopped onion
add chopped onion
Add tomato
Add tomato
add chopped potato
add grated ginger
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
stir-fry for couple of minutes .
Add chopped jack fruits seeds
Add chopped jack fruits seeds
stir-fry for couple of minutes
add a cup of water
bring it to full cooking pressure
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala
Seeds of ripe Jackfruit Masala

02
Apr 20

Chicken with Biryani Masala

Believe it or not but there is love in the air, yes February is around the corner; you may cook this recipe for your love one on the occasion of valentine day’s meal. This is semi-dry dish, delicious, spicy, flavorful made with chicken. Do try this and let me know how you liked… be happy…

Ingredients:

  • Chicken (boneless): 600gm
  • Curd: 50 gm.
  • Onion: 100gm
  • Tomato: 2 (medium)
  • Ginger: 2” piece
  • Cumin: 1teaspoon
  • Bay leaf: 2 no.
  • Garlic: 4-6 flake
  • Green chili: 4-6 no. (As per taste)
  • Clove: 4 no.
  • Cinnamon: 2” stick
  • Green cardamom: 1 no.
  • Black cardamom: 1no.
  • Black pepper powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Salt: 1 tablespoon (as per taste)
  • Chili flex: 1 teaspoon
  • Biryani masala powder: 1 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Oil: 3 tablespoon
  • Mint leaves: 2-3 twig

Preparation:

  1. Clean and wash chicken.
  2. Prepare wet masala with ginger, garlic along with 2 no. of green chilies, keep aside.
  3. Marinate chicken with curd, wet masala, coriander powder, chili flex, black pepper powder, cumin powder, Garam masala powder, Turmeric powder, Biryani masala powder and salt for minimum about half an hour.  
  4. Slit 2 no. of chilies, keep aside.
  5. Chop onion and tomato longitudinally.
  6. Deep fry half of the onion till it gets brown and crisp, keep aside.

Method:

  1. Heat oil in a wok (kadahi); Put cumin seed, clove, bay leaf, cardamom and cinnamon in it. Sputter it for few seconds; add onion and sauté till translucent, add chopped tomatoes and continue to sauté for 3-5 minutes.
  2. Add marinated chicken; stir fry on medium flame for 4-5 minutes; reduce to low heat, add slitted green chili and deep-fried onion; continue to cook with lid on.
  3. Cook till oil separates from masala and chicken is done; garnish with coriander leaves and fried onion.
  4. Serve with any type of rice, chapatti(bread)…
Chicken with Biryani Masala
Chicken with Biryani Masala
Ingredients
Marinated ingredients
Marinated chicken
Put cumin seed, clove, bay leaf, cardamom and cinnamon
add onion
add chopped tomatoes
continue to sauté
Add marinated chicken
stir fry on medium flame
add slitted green chili
Cook till oil separates from masala
chicken is done
Chicken with Biryani Masala
Chicken with Biryani Masala
Chicken with Biryani Masala

30
Mar 20

Arabi Took/Taro Root Dry (Colocasia Dry)

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

  • Arabi: 200 gm
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Mustard Oil/cooking oil of your choice: for deep frying
  • Chili flex: ½ teaspoon
  • Coriander powder: ¼ teaspoon
  • Chat masala: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon

Preparation:

  1. Prepare spice mix to mix all powder masala, keep aside.
  2. Peel off arabi, keeps aside.

Method:

  1. Deep fry arabi on medium flame until gets golden in color (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
  2. Refry them until golden brown in color and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
  3. Sprinkle prepared spice mix over the fried ararbi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Ingredients
peeled Taro root
Deep fry arabi on medium flame
slightly press the fried arabi
slightly press the fried arabi
Refry them until golden brown
Refry them until golden brown
dry out on the kitchen towel.
Sprinkle prepared spice mix
Sprinkle prepared spice mix
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)

30
Mar 20

Chana dal with Paneer (Split Bengal gram with fresh cheese)

The most awaited day of the week arrived, as always we had planned to have get-together with my extended family on lunch. I was sipping my morning tea and turned over the pages of magazine I read somewhere that the latest version of oxford dictionary included the two Indian words chana and chana dal. At that very moment I planned to prepare the recipe of ‘Chana dal with paneer’.

It is very interesting recipe; you can make easily in no time, above all it is the power house of protein.

Ingredients:

  • Chana dal: 200gm
  • Paneer: 250-300 gm.
  • Turmeric powder: ½ teaspoon
  • Cumin: half teaspoon
  • Cinnamon: 2” stick
  •  Black cardamom: 2 no.
  • Green cardamom: 1 no.
  • Clove: 3-4 no.
  • Black pepper: 10-12 no.
  • Dry red chilly: 2- 3 no.
  • Bay leaf: 2 no.
  • Ginger: 2 inch piece
  • Garam masala powder: half teaspoon
  • Garlic: 2-3 cloves
  • Salt: 2 teaspoon (as per taste).
  • Onion: 1 no. (Small)
  • Tomato: 2-3 no. (Small)
  • Ghee: 3 tablespoon
  • Water: 500 ml

Seasoning:

  1. Ghee:  1 tablespoon
  2. Cumin: ½ teaspoon
  3. Chili powder: 1 teaspoon

Preparation:

  1. Soak dal for 2 hours, keep aside.
  2.  Finely chop onion, tomato, ginger and garlic, keep aside.
  3. Cut paneer into cubes and fry, keep aside.

Method:

  1. Put ghee in pressure cooker; add chili, whole Garam masala and bay leaf fry for few seconds, add chopped ginger, garlic and onion, fry till light brown in color (3-4 minutes).
  2. Add chopped tomatoes; keep frying till ghee separates from side, add soaked dal, turmeric powder and salt.
  3. Fry for about 3-4 minutes, pour water; close the lid, place cooker on maximum heat, bring to full cooking pressure, reduce to low flame and cook for 7-8 minutes. Put off the flame.
  4. Allow cooker to cool and open; add fried paneer and cup of water (if required) put on the flame, when dal is just boiling, put off the flame.
  5. Add Garam masala powder, transfer into serving bowl; add tadaka (seasoning) before serving.

Tadaka (seasoning):

  1. Take fry pan, put ghee; add cumin, when it crackle put off the flame.
  2. Add chili powder and pour over the dal, and cover the lid.
  3. Serve with any meal…
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Ingredients
chopped ingredients
add chili, whole Garam masala and bay leaf
add chopped ginger, garlic and onion
Add chopped tomatoes
add soaked dal
pour water
add turmeric powder and salt.
Allow cooker to cool
fry paneer
add fried paneer
add fried paneer and cup of water
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)