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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
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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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16May/18

Tuna cutlet

Snacks And More

 

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

Ingredients

  • 2 Can Tuna tins
  • 5 Large Boiled Pototes
  • 1 Tsp Ginger garlic paste
  • 2 Large Onions thinly sliced
  • 1 Tbspn Tomato paste Optinal
  • Spices 1/4 tsp red chilly powder, 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 zeera powder, 1/4 garam masala powder, 1/4 amchur powder(optional)
  • 1 Bunch Fresh coriander leaves
  • 1 Lemon juice
  • 1/2 Black perpper powder
  • 1 Cup Breadcrumbs
  • Salt As needed
  • 3-4 Green chilly Add more or less as per your intake
  • 3 Tbsp Oil

Instructions

  1. In a pan, add oil and cook onions for 2-3 minutes.

    Add ginger garlic paste and sauté for 5 minutes or until raw smells goes.

    Add all the ingredients mentioned in ’spices’ except garam masala and cook on slow flame.

    Add little water so the spices and cooked.

    At this point, add green chillies and tuna fish. Drain off the excess water or oil from the tuna tins.

    Cook the mixture Until it’s completely dry, please make sure there is no moisture, otherwise the cutlets might not be firm and break out while frying.

    Add the boiled potatoes, coriander leaves, black pepper powder, garam masala and lemon juice.

    Use your hands to mix all the contents.

    The cutlet mix is now ready to shape out. 

  2. Prepare them in desired shapes using bread crumbs. 

    Freeze cutlets for 30 minutes before deep frying them

    You can also freeze and store these cutlets upto 1 month and fry as needed.

Recipe Notes

Tip 1: grate the boiled potatoes to avoid any lumps and reduce you efforts while shaping the cutlets.

Tip 2 : once the tuna cutlet mixture is ready, freeze it for 40 minutes in refrigerator.

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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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Servings
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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
Servings
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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