Yearly Archives: 2018

12May/18

Dum ka chicken

Chicken Recipes And More, Non Veg Curries
4.5 from 6 votes
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Dum ka chicken

I have been trying to figure out this recipe for sometime, in this attempt I felt it has turned out the best. I always share recipes only after trying out and then customising it to enhance. This recipe also knows as “dawatowaala red chicken”. A very famous dish found in almost every hyderbadi wedding menu.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Marination 45 minutes
Total Time 30 minutes

Ingredients

  • 1 chicken Cut into medium pieces
  • 2 Medium size onion
  • 1 Largetsp Tomato coriander powder
  • 1 Tsp Tomato paste Optional
  • 4-5 Green chillies
  • 1 Bay leaf
  • 1 Tsp Ginger garlic paste
  • 1 Tsp Red chilly Adjust this as per your intake
  • 1 Tsp Coriander powder
  • 1/2 Tsp Zeera powder
  • 1/2 Tsp Garam masala
  • Handful of Curry leaves
  • 1/4 Tsp Kasturi methi

Mixer- 4-5 kavaab cheeni, 3 cardamoms, 4-5 cloves, 1/4 shahzeera,

6-8 cashew nuts and 1 tbsp chironjee seeds roasted

2 tbsp soya sauce, 1 tbsp chilly sauce, 2 tbsp tomato sauce, 1 tbspn worchestor sauce

  • 6-7 Tbsp Oil
  • Salt as needed
  • 1/4 Tsp Red color Optional

Instructions

  1. Step 1: Add one tspn oil and sauté onions and tomatoes along with all the ingredients mentioned under mixer, once the onions and tomatoes are softened, grind them to fine paste adding curry leaves,green chillies, chironji and cashew

  2. Step 2: marinate the chicken with rest of the ingredients and the grounded masala and keep for 45 minutes

  3. Step 3 : take a wide pan and add remaining oil and the cook the marinated chickenfor 8-10 mins on high flame and 20 mins on low flame. Cover the pan with a foil or tight lid. At the end add kasturi methi, lemon juice and Corainder leaves.

  4. Serve with naan/roti/kaju rice.

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05May/18

Punjabi chole with zero oil

Breakfast Yummies, One pot one shot recipes, Veg and more
  1. Print

    Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes

    Instructions

    1. Chole with puri!

      Another one from my one pot one shot recipes, this one is without oil! This is just as simple as it can be, dump all the ingredients with chickpeas in pressure cooker and it’s ready.

      I made puri dough with whole wheat flour(just with normal water and salt) and kept in fridge by night and soaked the chickpeas (1 cup and 1/2 cup)

      Step 1: In pressure add washed/soaked chickpeas along with the below ingredients

      2 mediums thinly sliced onions

      1 large tomato thinly sliced

      1/4 Turmeric powder

      1 tsp coriander powder

      1 tsp red chilly powder

      1/2 tsp zeera powder (roasted)

      1 tsp ginger garlic paste

      2 teabags(you can avoid)

      3 tbspn oil (optional i haven’t added in my recipe)

      3/4 green chillies(adjust according to your intake)

      2 glass of water

      Cover the lid and cook for 5-6 whistles and then leave it for 5 mins in slow flame.

      Step 2: open the cooker let it cook for 2 more mins and stir gently, so the tomatoes and onions are nicely mashed forming a thick gravy. At this point add 1/4 tsp garam masala, salt, fresh coriander leaves and dry fenugreek leaves. Simmer for 2-3 minutes.

      Ready to serve, enjoy with puri or roti!

     

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05May/18

Mix Vegetable curry / saag

Breakfast Yummies, One pot one shot recipes, Veg and more

 

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Mix vegetable curry / saag

Course Breakfast
Cuisine Indian
Cook Time 15 minutes

Ingredients

  • 1 Large Potato
  • 2 Carrots
  • 1/2 Cup Green peas
  • 1 Tsp Ginger garlic paste
  • 2/3 Green chilly
  • Salt to taste
  • Fresh coriander leaves

Spices - 1/4 tsp turmeric powder, 1 tsp red chilly, 1 tsp coriander powder, 1/4 tsp zeera powder, 1/4 garam masala

For tempering - 1 tablespoon oil, mustard seeds, curry leaves

  • 1 Medium Onion

Instructions

  1. In pressure cooker add all the cut vegetables and spices. And cook for 2-3 whistles adding little water.

After the whistles, mash the potatoes and prepare tempering with 1 tbsp oil, mustard seeds and curry leaves. Add the tempering to vegetable, give a nice mix. Lastly add salt and fresh Corinder leaves. You can also add one teaspoon of pickle to this vegetable curry to taste better.

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02May/18

Trotters soup

Soups and more

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 Trotters soup
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Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Spices needed - 7-8 Cloves 5-6 cardamoms 3-4 cinnamon sticks 8-10 kavaab cheeni 2-3 bay leaves 1 teaspoon shahzeera 2 tsp Nahari masala [I didn't have potli ka masala with me so I used Mehran Nahaari masala] 1 teaspoon peppercorns Trotters 6 nos

Instructions

  1. Recipe For Paaya Nahaari/Trotters soup


    Step 1 - Deep fry 3-4 medium onions and set aside

    Step 2 - In Pressure cooker, add thoroughly cleaned trotters, and add all the above mentioned spices along with 1 cup of chopped mint, coriander leaves, one medium onion and 2 glass of water.

    Pressure cook for 5 whistles. (if you want you can separate the trotters and keep aside and then move to step 3)

    Step 3 - Once the trotters are soft, add 4 glass of water then add 1/2 garam masala, chopped coriander and mint leaves, 3-4 green chillies and let it simmer for 10 minutes.

    Step 4 - Preparing the wheat flour slurry.

    In pan take 3 Tablespoon of oil add 2 heaped teaspoon of ginger garlic paste, cook the gg paste until brown, then add 2 heaped tablespoon or 1/2 cup wheat flour, roast the wheat flour nicely, then add hot water and make smooth slurry with the help of whisk, make sure no lumps are formed.

    Add this slurry to soup and cook for 10 minutes. Lastly add the fried onions and little more mint leaves for garnish.

    Serve with hot parathas!!!

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01May/18

Cauliflower stir fry

Veg and more

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Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions


  1. Cauliflower manchurian is most loved indo-chinese food. This recipe is just same like gobi manchurian except that I haven't boiled and deep fried the cauliflower. I just took 2 tablespoon oil and cooked the florets for 7-8 minutes covered. 

    Step 1: Preparing Manchurian sauce - Take a pan, add oil, 1 tbsp. garlic finely chopped[important], 1/4 tsp. chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other Chinese sauces as well!), 1/2 tsp vinegar, 2 tablespoon tomato sauce. cook all for one min.

    step 2 : Add the boiled florets and mix nicely until the Manchurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Serve hot!!

    The florets are cut little small compare to the manchurian recipe, so it cooks fast.

    Enjoy!!

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01May/18

Rajma Masala

Veg and more

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Rajma Masala

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Instructions

  1. Kidney beans in yummy and simple gravy with cream!

    Recipe as follows

    Ingredients

    1. 1 cup kidney beans soaked overnight

    2. 2 Large onions finely chopped

    3. 2 large tomatoes finely chopped or pureed

    4. 2 tbsp. tomato paste

    5. 4 green chillies slit

    6. Fresh coriander leaves to garnish

    7. Whole garam masala spices – 4 cardamom, 2 one inch cinnamon stick, 2 bay leaves, 3 cloves

    8. 1 tsp. ginger paste

    9. 1 tsp. garlic paste

    10. 2 tsp. coriander powder

    11. 1 tsp. garam masala powder

    12. ½ tsp. cumin powder

    13. ½ tsp. red chilly powder

    14. 1 tsp. kasturi methi

    15. ½ cup cooking cream

    Procedure –

    1. Boil the kidney beans and set aside [it took 3 whistles for me, do not overcook the beans it should be nice if it’s bity. Preserve the water of the cooked beans, this might be used to adjust the gravy consistency later]

    2. Take a pan and add oil to it.

    3. Add the whole garam masala. Allow to cook for a minute. Do not burn the spices.

    4. Now add the onions and nicely sauté them till golden brown.

    5. Add ginger garlic paste in the onions and cook well until the raw smell goes.

    6. Now add the chopped/pureed tomatoes and remaining spices and sauté nicely until the oil is released. Keep sauting till the onions and tomatoes forms a nice gravy, you can use water to prevent the spices from burning at this point. You can also grind if you want.

    7. Now add the cooked kidney beans and cook for some time. Add salt and adjust the gravy consistency. Cook for 2-3 minutes.

    8. Now add the dry kasturi leaves and fresh coriander leaves.

    9. Lastly add the cooking cream and cook for 2 minutes.

    10. Adjust the spices.

    Serve hot with boiled rice or roti!

    Enjoy and happy cooking.

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 Rajma Masala
Course Main Dish
Cuisine Indian
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Course Main Dish
Cuisine Indian
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01May/18

Mixed Vegetable manchurian

Veg and more

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Mixed vegetable Manchurian

Course Side Dish
Cuisine Chinese, Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Instructions


  1. Step 1 - Boil roughly chopped cabbage, carrot, cauliflower, beans in water with little salt. Once they are boiled, allow it to cool, then blend in a mixer DO NOT USE WATER. Once vegetable mix is ready, add little chopped ginger, chopped garlic, black pepper, adjust salt, little ajinomoto, add one cup of cooked rice and mix with hand, till it becomes a sticky mix and your able to make balls out of it. Make small balls and deep fry them and set aside on kitchen towel.

    Step 2 - Preparing Manchurian sauce - Take a pan, add oil, 1/2 tspn chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other chinese sauces as well!), 1/2 tsp vineger, 1 tablespoon tomato suce. cook all for one min, after that add the dumplings prepared in step 1 and mix nicely until the machurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Server hot!!

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01May/18

Vada

Snacks And More

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Vada

Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Instructions

  1. Vada!!

    Enjoy it as a tea time snack or could be in breakfast menu. This south Indian delicacy will leave you lip smacking!

    Recipe!!

    Ingredients

    2 cup Urad dal

    2 finely chopped green chillies

    Few chopped corainder & curry leaves

    1 pich hing

    Crushed black pepper

    ½ Teaspoon chopped Ginger

    2 medium size finely chopped onions

    salt to taste

    Step 1 - 2 cup Urad dal soaked overnight or atleast 6 hours.

    Step 2 - Making the batter - Grind the soaked dal with little salt and water. DO NOT ADD MORE WATER. Ensure the batter should not be runny.This is very important.

    Step 3 - The most important step to get soft vadas is to incorporate air in the batter. Use a whisk or with the help of hand keep mixing the batter for 15 minutes. [this is little tedious but the result would be worth and also it would be exercise for you 🙂 ]

    Step 4 - Add remaining ingredients to the batter.

    Step 5 - Dip your hand in water and take handful of batter, try to make a hole in the centre with your thumb, make sure you make a large hole, so that the hole shape remains. Slowly slip the vadas on hot oil with the help of your thumb. This comes with little practise so keep trying and deep fry them on medium heat.

    Enjoy with ketchup ordip of our choice!!

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01May/18

Gobi manchurian

Veg and more

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Gobi Manchurian

Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions

  1. cauliflower manchurian!!

    Recipe

    Step 1 - Boil cauliflower florets, in water with little salt. Set aside.

    Step 2 – Batter for frying the florets

    • 3 tbsp. Maida

    • 2 tbsp. Corn flour

    • Salt to taste

    • ½ tsp. Black pepper

    • ¼ Ginger garlic paste

    • 1 egg [optional]

    • Water as required to prepare batter

    Make a thick batter out of all above ingredients, dip the boiled cauliflower florets and deep fry them and keep aside on kitchen towel to remove excess oil.

    Step 3 - Preparing Manchurian sauce - Take a pan, add oil, 1 tbsp. garlic finely chopped[important], 1/4 tsp. chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other Chinese sauces as well!), 1/2 tsp vinegar, 2 tablespoon tomato sauce. cook all for one min, after that add the fried florets prepared in step 2 and mix nicely until the Manchurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Serve hot!!

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 Gobi manchurian
Cuisine Indo - Chinese
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Cuisine Indo - Chinese
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30Apr/18

Fish Curry

Non Veg Curries
5 from 1 vote
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Spicy fish curry

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

King fish 8-10 pieces cleaned with turmeric and salt 1 medium tomato 1 medium onion 4 tbspn red chilly powered 3 tbsp coriander powder 1/2 tspn turmeric 1/6 fenugreek powder 1/2 tsp black pepper 5-6 shallots 4-5 green chilly Curry leaves 1/2 cup tamarind pulp(5-6 tspn)

Instructions

Step 1 : Dry roast all the dry spice powders and grind into fine pasted along with shallots. Step 2 : In earthenware or kadai, add the cleaned fish, grounded masala, tomato, onion, green chilly, curry leaves and add 2 glasses of water and cook for 15 mins. then add the tamarind pulp and cook for 15 or until the raw smell of tamarind disapprears. Step 3 : Take around 3-4 tspn of oil(you can use coconut oil as well) add mustard seeds, 3-4 roughly chopped garlic, 4-5 dry red chilly, curry leaves and add to the cooked fish curry. Simmer for five minutes. Spicy fish curry is ready!! Served with steamed rice or boiled tapioca!

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