Monthly Archives: June 2018

30Jun/18

Pyaaz ki pakodi

Snacks And More

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Pyaaz ki pakodi

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Mehraj Farheen

Ingredients

  • 1 Cup Gram flour/Besan
  • 1/2 Cup Rice flour
  • 1/2 Tsp Red chilly powder
  • 1/4 Tsp Roasted cumin powder
  • 1 Tbsp Finely chopped ginger
  • 2 Tbspn Finely chopped curry leaves
  • 1/2 Tsp Fennel seeds/saunf
  • 1/4 Tsp Chat masala
  • Salt as per intake
  • 2 pinch Hing
  • 1 and 1/2 Thinly sliced onions
  • Oil for deep frying
  • 3-4 Finely chopped green chilly

Instructions

  1. Add salt to the sliced onions and set aside so the onion release the water 

  2. Mix th dry ingredients - besan, rice flour, ginger, curry leaves, red chilly, hing, zeera powder, chopped green chilly, fennel seeds

  3. Gently mix the dry ingredient with the onions, make sure your mix with you hands for 5-6 mins and incorporate the onions fully with the flours.

  4. Now add around 4 tbspn of hot oil(important) and start mixing again, you can add warm water to bind properly if needed. Make sure your not using more than 2 tbspn of water. 

  5. The batter has to be crumbly.

  6. Start frying in batches on medium heat, make sure you keep shredding the batter with finger while putting in oil. This ensures you’r not making huge lumps of pakodi like the normal fritters or bhajji. Use a kitchen towel to drain off excess oil.

  7. Are the end, sprinkle few fried curry leaves and chat masala on the top just before serving! Enjoy with tea/coffee.

    You can also enjoy this with rice as a replacement for paapad!

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 Pyaaz ki pakodi
Cuisine Indian
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Cuisine Indian
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24Jun/18

Shahi Egg Masala

Non Veg Curries

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Shahi Egg Masala

Being a working women, finding a balance between work life and personal life is always challenging!!! Back from work, another day starts for me, kids, house chores and biggest task being the dinner prep!

We always prefer a chapati/phulkas for dinner, and making a different curry each day to make the boring phulkas interesting is another mountain to be climbed. Well you can’t prepare meats daily, eggs are life saviours!

I found this prefect recipe of egg masala after trying hands on many recipes.

Follow the recipe exactly, I’m sure you will definitely include this in your regular menu. And this recipe is so versatile,you can replace egg with white beans, rajma or paneer.

The recipe is typically a North Indian style curry with a creamy thick gravy, served with salad on side will make your dinner most appetising!

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 3 Large Onions
  • 2 Large Tomatoes
  • 10-15 Cashew nuts
  • 5-6 Green chillies
  • 1/2 Cup Fresh coriander bunch
  • 1 Tsp Kasturi methi
  • 6 Hard boiled egg
  • 1/2 Cup Milk
  • 1 Tbsp Fresh cream

Spices - 1 tsp ginger garlic paste, 1 tbsp corainder powder, 1/2 tsp roasted cumin powder, 1 tspn kashmiri red chilly powder, 1/4 tsp turmeric powder, 1/4 teaspoon garam masala powder, 1/4 tsp chat masala, salt as per intake

  • 3 Tbspn Oil

Instructions

  1. Step - 1 :: 

    Takenone tbspn oil in a pan and add Roughly chopped 2 large onions, tomaotoes and cashew nuts cook until they soften.  Once they are soften, make a fine paste . Keep aside.


  2. Step 2 ::

    In another pan take 2 tbspn oil, add one large finely chopped onion, sauté until transculent, add gg paste, green chillies and sauté until raw smell goes off. Add all spices - turmeric, red chilly, coriander, cumin powder and cook on low flame. Add little water if needed to cook the spices. Add the paste prepared in step 1 along with half cup milk and cook for 5-6 minutes on high flame. Add water to adjust the consistancy.

  3. Step 3::

    At the end, add salt, garam masala, fresh coriander leaves, Kasturi methi, chat masala, fresh cream, boiled eggs and turn of the stove.

  4. Serve with phulka or paratha!

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 Shahi Egg Masala
Cuisine Indian
Servings
Cuisine Indian
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07Jun/18

Minced meat bread

Breads And More, My Bakery, Ramadan Special

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Minced meat bread

Course Main Course
Cuisine international
Prep Time 15 minutes
Cook Time 25 minutes
Resting dough 45 minutes
Total Time 40 minutes
Servings 4
Author Mehraj Farheen

Ingredients

Bread - 2 1/2 cups all purpose flour, 1 egg, 1/2 tsp instant yeast, 1/6 spoon salt, 1 tbspn sugar, 1 tbspn milk powder, 1/4 tsp baking powder, 1 cup warm milk, 1 tbsp melted butter and 2 tbspn oil

Stuffing - 250 grams minced meat, ginger garlic paste, spices, capsicum, fresh leaves

  • 1 Cup Mozeralla cheese
  • 1/2 Tsp Nigella seeds
  • 1/2 Tsp Sesame seeds

Instructions

  1. Sift the flour and add the dry ingredients - salt, yeast, baking powder, sugar, milk powder. Mix and keep aside

  2. Mix the egg, oil, melted butter  and warm milk and start kneading the dough

  3. Adjust warm milk if needed add more or less to make the dough. The dough has to be as firm as pizza dough

  4. Knead the dough for ten minutes and cover with a damp cloth and set aside for raising for 45 mins. The dough will be double in size

  5. Stuffing - take around 4 tablespoon oil and add one medium roughly sliced onion,  1 tsp ginger garlic paste, coriander powder, zeera powder, red chilly, capsicum,  turmeric and cook for 15 minutes. 

  6. Make sure the stuffing is completely dry. Add coriander leaves and garam masala powder.

  7. Cool the stuffing 

  8. Divide the dough into two halves and roll out in round shape. 

  9. On one half, add the stuffing and cover fully with one cup of mozeralla cheese and use the other half of rolled dough to fully cover the stuffing and seal the egdes. As shown in the image.

  10. Now place the bread one preheated over on 180 degree for 25 minutes. 

  11. In between give the egg wash for second time. Sprinkle nigella and sesame seeds.

  12. The end result 

Recipe Notes

Make sure your following the Measurements of ingredients for the bread exactly.

The filling can be made as per your choice mince meant or chicken.

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 Minced meat bread
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Servings
06Jun/18

Oats soup with chicken and broccoli

Ramadan Special, Soups and more
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Oats soup with chicken and brocolli

Course Soup
Cuisine international
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Mehraj Farheen

Ingredients

  • 4 Tbspn Fine oats flour
  • 1 Tbsp White flour Optional
  • 1 Cup Broccoli Cut in small pieces
  • 1 Tbsp Fresh cream Optional
  • 1 Cube Maggi stock If you want to avoid you can use 1/2 tsp coriander and cumin powder or madras curry powder
  • 8-10 Black pepper corns
  • 2 Generous pinch Roasted cumin powder
  • 5-6 Garlic pods Finleychopped
  • 1 Tbsp Low fat Butter
  • 1 tbsp Olive oil Can use any oil
  • 1/6 Tsp Black pepper powder
  • Salt as needed
  • Dried oregano Or use any pizza seasoning
  • 1/2 Tspn Fresh or dried basil Or use any pizza seasoning
  • 1/2 Cup Boiled and shredded chicken Reserve the stock for soup
  • 1 Medium Thinly sliced onion

Instructions

  1. Add butter and oil to thick bottom  pan and sauté the garlic and onions

  2. Add maggi stock and sauté

  3. Add pepper corns, brocolli, chicken and cook for 2-3 minutes

  4. Add 1 tbsp flour, oats flour and cook for 2-3 minutes then add 4 cup boiling water(including chicken stock) and cook for 8-10 minutes

  5. Add cumin powder, fresh corainder powder, herbs, salt and pepper

  6. Lastly add 1 tbsp fresh cream and the soup is ready to be served!!!!

  7. Just before serving, add lemon juice

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05Jun/18

Chicken stew

Chicken Recipes And More, Soups and more

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Chicken stew


Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Mehraj farheen

Ingredients

  • 2 Medium Potatoes - diced
  • 2 Carrots - diced
  • 1 kg Chicken cut in medium size pieces
  • 1/2 Cup Fresh coriander leaves
  • 1 Tbsp Mint leaves
  • 4-5 Mint leaves
  • 1 Cup Thick coconut milk
  • 1/2 Cip Thin coconut milk
  • 4 Tbsp Coconut milk powder (If you don’t have coconut milk

Spices - 1/4 tsp turmeric powder, 1 tsn cumin powder, 2 tsp coriander powder, 1/4 tsp garam masala powder, 1/2 tsp black pepper powder, salt as needed

Whole garam masala - 10-12 pepper corns, 2 bay leaves, 1/4 tsp caraway seeds, 4-5 cloves, 3 cardamoms

  • 1 Medium Onion - thinly sliced
  • 10-12 Curry leaves

Instructions

  1. Take 2 tbspn oil in pressure cooker and add whole garam masala mention above.

  2. Add 1 medium thinly sliced onion and cook until tansculent, add 1 tbspn ginger garlic paste and sauté until brown. Add curry leaves.

  3. Add all the spices mentioned above and sauté untile oil oozes out, add lilttle water if needed.

  4. Add the potatoes, carrots and chicken and sauté for sometime. 

    Cover the lid and cook for one whistle with 4 glass water 

  5. Release the pressure, and add coconut milk/coconut milk powder slurry and cook for ten minutes 

  6. Add fresh coriander, mint leaves and green chillies and summer for 15 minutes. 

  7. Add black pepper and garam masala at last.

  8. Ready to serve with roti/naam/khuboos/bread/appam

Recipe Notes

You can add little cornflour slurry or mash some potatoes to thicken the stew

Quick video for reference

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