Friday, January 24, 2014

BUTTER CHICKEN


INGREDIENTS:
1) 1 kg Chicken, skinless and cut into 8 - 12 pieces
2) 2 Onions
3) 2 Tomatoes
4) 2 Tablespoon ginger Garlic paste
5) 1 Piece Star Anise
6) 2 Bay Leaves
7) 3-4 Elaichi/Cardomom
8) 3-4 Long/Cloves
9) 2 Tablespoon Oil
10) 1 Teaspoon Sugar
11) 1/2 Teaspoon Turmeric Powder
12) 1 Teaspoon Coriander Powder
13) 1/2 Teaspoon Garam Masala
14) 1/2 Teaspoon Red Chilli powder
15) 2 Teaspoon Chicken Masala
16) 1 cup Curd/Yogurt beaten
17) 4 Cups of water
18) Salt to taste
19) 2 Tablespoon Malai/Cream
20) 1/2 Cup Milk

PREPARATION TIME: 45 mins

HOW TO PREPARE:
* Wash and clean the chicken and keep aside
* Make a paste of onions and puree tomatoes and keep aside seperately
* In a wok, heat oil, add cloves, bay leaves, elaichi and star anise
* After they crackle add onion paste and ginger garlic paste
* Saute till the paste drieds up and changes color to brown
* Add Tomato puree and sugar, saute till it sticks to bottom and leaves oil
* Add Curd and saute till curd gets absorbed and masala turns brown in color or leaves oil
* Add all dry spices(Red chilli, coriander, garam masala, turmeric, salt, chicken masala), mix well
* When done, add chicken pieces and cook covered till chicken starts loosing water
* Add Water and let it cook for next 20 mins or till chicken gets soft
* Keep the gravy consistency thick. If too much water is there cook uncovered for 5 mins
* Finally add malai or cream to it and mix well, cook for 2-3 minutes uncovered
* Add milk and mix well, take off gas and its ready to be served!
* Serve hot with Nan, or chapatis or roomali rotis!


INNOVATIVE PLATTERS FOR KIDS


Thursday, January 23, 2014

GREEN PLATTER ( KUNDRU, MINT RAITA, SPINACH PURIS )


INGREDIENTS:
FOR PURIS:
1) 4 Cups Atta
2) 2 Teaspoon Oil
3) 1 Bunch Spinach
4) 1 Teaspoon salt
5) 1 Teaspoon Ajwain/Carrom seeds
6) Oil for frying

FOR KUNDRU/IVY GOURD:
1) 1/2 Kg KUNDRU/IVY GOURD cut in disc shapes
2) 1 Onion chopped
3) 1 Teaspoon Jeera/Cummin Seeds
4) 2 Tablespoon Oil
5) 1/2 Teaspoon Turmeric Powder
6) 1/2 Teaspoon Coriander powder
7) Red Chilli powder to taste
8) Salt to taste

FOR RAITA:
1) 2 Cups Curd/Yogurt
2) 1/2 Cup Chilled Milk
3) 1 Teaspoon Black Salt
4) 1/4 Teaspoon Black Pepper powder
5) 1 Teaspoon Pudina/mint powder
6) Salt to taste
7) 1/2 Cup Boondi/Chickpea fried drops

PREPARATION TIME: 30 mins

HOW TO PREPARE:
RAITA/YOGURT MIX :
* In a bowl beat the curd and add all ingredients mentioned under RAITA
* Mix well and keep it in fridge to chill, until serving to be done

KUNDRU/IVY GOURD:
* Chop the kundru and onion and keep aside
* In a wok add oil, crackle some jeera
* Add turmeric powder and onions and saute for few minutes
* Add Kundru and 1/2 Cup of water and let it cook till soft
* Add Coriander, Red chilli, and salt and mix well
* When Done, serve hot with coriander as garnish
PURIS:
* Clean the spinach leaves and wash them
* Put the leaves in a pan with 1/2 cup water and let it cook for 5 minutes
* When done, cool it and grind it into a puree and keep aside
* In a big bowl add atta, salt, ajwain seeds, and spinach puree
* Add 2 Teaspoon and knead well till its done
* Make small balls of atta
* In a wok heat up oil for frying
* Roll each atta ball into small rounds with a rolling pin
* Take each rounds and fry both sides till fluffy
* Serve hot with kundru and raita


CHATPATE DAHIWALE ALOO


INGREDIENTS:
1) 1/2 Kg Baby Potatoes
2) 1 Cup Curd
3) 2 Tablespoon Oil
4) 1 Teaspoon Nigella Seeds/Kalonji
5) 2 Red Chillies
6) Pinch Asafoetida
7) Salt to taste
8) 1 Teaspoon Red Chilli Powder
9) 1 Teaspoon Chaat Masala Powder
10) 1 Teaspoon Coriander Powder
11) 1/2 Teaspoon Garam masala
12) 1/2 Teaspoon Turmeric Powder
13) Fresh coriander or Chopped Tomatoes to garnish

PREPARATION TIME: 20 mins

HOW TO PREPARE:
* In a bowl beat the curd, add salt, Red Chilli powder, Coriander powder and mix well
* Add in Garam Masala and Chaat masala powder, mix well and keep aside
* Boil baby potatoes, peel them and keep aside
* In a wok, Add oil, heat it, add Asafoetida and nigella seeds, Let it crackle
* Add Turmeric powder and red chilli and saute for a minute
* Add Peeled baby potatoes and saute till they turn golden brown on outside
* Add the curd mix and a cup of water and let it cook
* Let all the water get absorbed and when done garnish with fresh coriander or tomatoes
* Serve hot!


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Friday, January 17, 2014

AMLA MURRABBA


INGREDIENTS:
1) 100 pcs or 1 Kg Amla
2) 1 1/2 Kg Sugar
3) 1" Dalchini / Cinnamon
4) 10 Green elaichi/ Cardamom
5) 1 Teaspoon Kali mirch powder/ Black pepper powder
6) 4 Teaspoon Saunf/Fennel

PREPARATION TIME: 4 Days

HOW TO PREPARE:
* Wash amlas and prick holes in them with a fork or knife and keep aside
* In a utencil boil water and add amlas to it
* Boil amlas for 10 minutes, drain and keep aside
* Again boil water and add amlas to cook for 10 more minutes
* This is done to remove excess bitterness from amlas
* Drain the water, keep amlas in strainer for a day till water is drained
* In a utencil, add sugar and 1 liter of water and let it boil
* Add Dalchini, elaichi, Kali mirch, and saunf to water
* Finally add Amlas and cook for 20-30 minutes till amlas get soft
* When cooled down, take out the amlas and keep it in a bowl or a jar
* Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni)
* Add this thick syrup to the amlas, and close the jar
* The amla murrabba is ready and can be used for a month or two


MOOLI/RADISH SAAG


INGREDIENTS:
1) 1/2 Kg Mooli/Radish with Leaves
2) 5- 6 Cloves of Garlic
3) 1 Tablespoon Oil
4) 1/2 Teaspoon Jeera/Cummin seeds
5) 1 Onion chopped
6) 1 Green Chilli Chopped

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* Chop mooli and mooli leaves and keep aside
* In a wok, heat oil, add jeera and garlic, till it crackles
* Add onions and saute for few minutes
* Add mooli leaves and mooli and saute till mooli gets soft
* Add green chilli and mix well
* Serve hot with chapatis or parathas


CHATPATI CORN CHAAT


INGREDIENTS:
1) 2 cup Corn Kernels
2) 1 Onion Chopped
3) 1 Tomato Chopped
4) 1/2 Capsicum Chopped
5) 2 Tablespoon Oil
6) 1/4 Teaspoon Red chilli powder
7) 1/2 Teaspoon Chaat Masala
8) Salt to taste
9) 1 Lemon Juice
10) Coriander for garnish

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* Boil the corn kernels in salt and turmeric water and keep aside
* In a pan, add oil and saute onions for few minutes
* Add tomatoes and capsicum and saute till soft
* Add red chilli powder, chaat masala, and salt and mix well
* Add corn kernels and cook for 3 - 5 minutes
* Take off gas and add lemon and garnish with fresh coriander


Monday, January 6, 2014

LAUKI KOFTA CURRY


INGREDIENTS:
FOR KOFTAS:
1) 1 small Lauki/Bottle Gourd
2) 1/2 Teaspoon Red Chilli Powder
3) 1/2 Teaspoon Salt
4) 1/4 Teaspoon Garam Masala
5) 1 cup Besan/Chik pea powder
6) Oil for frying

FOR MASALA/CURRY:
1) 2 Onions
2) 2 Tomatoes
3) 1 Tablespoon Ginger garlic paste
4) 1/2 Teaspoon Jeera/Cummin Seeds
5) 1 Tablespoon Oil
6) 1/2 Teaspoon haldi/Turmeric Powder
7) 2 Green Chillis
8) 3 Cups of water
9) 1 Cup Curd
10) 1/2 Cup Matar/Peas (Optional)
11) Salt to taste
12) Red Chilli to taste
13) 1/2 Teaspoon Garam Masala
14) 1 Teaspoon Coriander Powder

PREPARATION TIME: 30 mins

HOW TO PREPARE:
CURRY/MASALA :
* Make a paste of onions, tomatoes and green chillies and keep aside
* In a wok add Oil and crackle some jeera seeds
* Add Haldi and onion paste, cook for few minutes
* Add ginger garlic paste, sauté for 2 minutes, then add tomato paste
* After a few minutes add curd, cook til curd leaves oil at bottom of wok
* Add Salt, Red Chilli powder, Garam Masala and Coriander powder, Mix well
* Finally add water and matar and cook covered till curry done
* Add fried koftas at the time of serving and give a boil **
* Koftas will absorb all water or curry if you add them early
KOFTAS:
* In a wok add oil for frying and heat it
* Grate the Lauki and keep it in a bowl
* Add besan , salt, red chilli and garam masala
* mix well and make small balls or take one spoon of the mix and fry
* Fry the balls till golden brown and keep aside


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