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30Jun/18

Pyaaz ki pakodi

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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24Jun/18

Shahi Egg Masala

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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07Jun/18

Minced meat bread

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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06Jun/18

Oats soup with chicken and broccoli

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 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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29May/18

Mutton Haleem

MUTTON HALEEM:

Mutton haleem

Few points before heading to the main recipe

**Long post alert**

I Usually follow 1.5: 0.3 ratios for Meat and lentils. Meaning, for 1.5 kg of meat, I will use around 300 grams of lentils.

I always use broken wheat as against Haleem rava. As this gives a better color and Haleem just turns out very sticky.

So my recipe is for the above proportion only. There might be so many versions, but this is my tried and tested recipe.

Step 1 Soaking the Lentils

  • 3 cups of broken wheat
  • urad daily (handful or 3 tablespoon each)
  • toor daal(handful or 3 tablespoon each)
  • basmati rice(handful or 3 tablespoon each)
  • Chana Dal(handful or 3 tablespoon each)
  • Soak All the above ingredients overnight.

    Wash and clean 1.25 kg of mutton. I usually take mutton pieces with bones and extra fat.
    Step 2 Cook the lentils in one pressure cooker as shown in image. Add the below ingredients with the lentils and cook for 4-5 whistles and allow it to cool.

  • Ginger garlic paste
  • 2 Bay leaves
  • 7-8 green Chilly(Adjust as per your intake, you will adding more chilly while cooking the meat and Haleem khorma as well
  • salt
  • 1 Tsp. shahzeera or caraway seeds
  • 1/2 tsp. garam masala powder
  • 1/4 cardamom powder
  • 2-3 Cinnamon sticks

  • Step 3 Cook the Mutton and spices in another cooker

    1. In another pressure cooker, add around 5 table spoon ghee/clarified butter and 5 tablespoon of oil. Splutter the whole garam masala on low flame.

    • 6-7 Cardamom pods
    • 3 Bay leaves
    • 1 tsp shahzeera/caraway seeds
    • 4 one inch cinnamon sticks
    • 2 tsp whole black pepper corns
    • 12 cloves
    • 1 tsp kavaab cheeni
    • 2. Add two medium thinly sliced onion and sauté until translucent, add two teaspoon of Ginger garlic paste and cook until raw smells vanishes and then add 6-7 green chilies.
      3. Add the following spices and cook on low flame.

    • 1 tsp roasted zeera powder
    • 2 tsp coriander powder
    • 1 tsp red chilly powder(adjust)
    • 1/2 tsp garam masala powder
    • salt

    4. Once the spices are cooked, add Mutton, 1/2 cup fresh coriander leaves and 1/2 cup mint leaves and cook for 5 minutes. Put the cooker on high flame and cook for 5-6 whistles or until the mutton is tender, allow it too cool as shown in pic below. Reserve some oil at this point if you wish to add later.

    Step 4 Grind the meat with lentils

    1. Here comes the messy and tedious step. Before grinding make sure the cooked lentils and the mutton is completely cooled
    2. Now take portions of each in a mixer, make sure you’re not adding bones in the mixer. You can use little water or the oil from the cooked mutton to speed up the grinding process.

    **** Another important point is while grinding, please make sure you’re not grinding the whole green chilies or whole garam masala. Else your Haleem will turn out very spicy. You can grind chilies but please make sure you’re not grinding the whole garam masala.

    3. Also, do keep some chunks of meat as is, do not grind. It’s the yummiest moment to get a chunk of meat in your mouth 🙂 while eating.

    Step 5 Preparing the Haleem Khorma/sherwa

    Take a wok, add the around 4 tablespoon of ghee and 2 tablespoon oil and one thinly sliced onion and sauté until golden, then take 1/2 tsp. gg pasteand sauté. Once the GG pasted is cooked add the following ingredients and cook until the oil separated.

  • 2 tbsp. chironjee seeds(roasted and grinded to fine paste)
  • 8-10 Cashews nuts(roasted and grinded to fine paste)
  • 1 cup yoghurt
  • Fresh coriander and mint leaves
  • salt
  • 1/2 tsp. Red chilly powder
  • 1/4 tsp garam masala powder
  • Cook above all ingredients, until the oil separates as shown in image.

    Step 6 Mixing all above. The grand Finale :))

    Take the pounded Haleem in big pot, add the remaining cooked mutton gravy along with the following ingredients.

  • 1 cup of fried onions
  • fresh 1 cup coriander and mint leaves
  • Juice of 2 small Lemons
  • Haleem khorma prepared in step 5(keep aside some khorma for garnish)
  • 1/6 tspn cardamom powder
  • 1/4 tsp. garam masala(optional)
  • 10-12 dried rose petels
  • Mix all the above, Give a nice stir and cook for 10 minutes on high flame, make sure you keep mixing so the Haleem doesn’t get stick to the bottom. Add water mixed little milk and ghee to adjust consistency and leave to cook on slow for 5 mins.

    Make sure your adjusting the spice, salt and oil/ghee levels per your intake. There are few more ingredients that are added to Haleem like pan ki jhad, khus ki jhad, saffron, I have never tried those hence I haven’t included.

    Serve along with fried onions, cashed, lemon chunks, boiled egg and a dallop of ghee. Enjoy!!

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    16May/18

    Tuna cutlet

     


    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

    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

    1. 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

     

    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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