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Comfort food

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We all know that Onion or Pyaz is an essential kitchen vegetable which is most widely used ingredient. It is loaded with numerous health benefits like vitamin C, B6, iron, folate, and potassium. It also provides relief from cold and flue due to its anti-inflammatory abilities. Using such common and essential ingredient in “Jai Ki Rasoi Se” made “Palak Do Pyaza in Dhaba Style”. This dish can be served with any Indian bread.

INGREDIENTS:
1.  6-8 Bunch Finely Chopped Spinach (Barik Kati Palak)
2.  1 Bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves)
3.  1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
4.  1 Tablespoon Ginger Garlic Paste / Adrak Lasoon Paste
5.  10-15 Onion Shallots / Choti Pyaz
6.  5-6 Slit Green Chilies / Kati Hari Mirch
7.  1 Tablespoon Red Chili Powder / Laal Mirch Powder
8.  1 Teaspoon Turmeric Powder / Haldi Powder
9   1 Teaspoon Caraway Seeds / Shahi Jeera
10. Oil – As Per Requirement
11. Salt According to Taste

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to crackle
  • Now add ginger garlic paste and cook till the moisture from the paste gets evaporates
  • Add onion shallots and mix them. Cover and cook till they become soft or translucent
  • Wash and add the finely chopped spinach, dil leave & green coriander. Mix them well and cook for 2 minutes, by doing this greens will start leaving it moisture which will help in cooking the onion shallots
  • Add all dry ingredients like turmeric, red chilli powder and season it with salt according to the taste. Mix all and cook it on low flame till oil get separated or onion shallots are completely cooked
  • Finely add the slit green chill and mix it and cook it for another minute
  • The dish is ready to be served with any Indian bread

INGREDIENTS:

  1. 2 Cups Atta/ Whole Wheat Flour
  2. 2 Beetroots
  3. 1 Onion
  4. 2 Green Chillies chopped
  5. 1 Teaspoon Salt
  6. 1 Teaspoon Red Chilly Powder/ Paprika
  7. 1/2 Teaspoon Jeera /Cumin Powder
  8. 1/2 Teaspoon Garam Masala
  9. 2 Teaspoon Ajwain/Carom Seeds
  10. 2 Tablespoon Oil
  11. 2 Tablespoon Ghee/ Clarified Butter
  12. Water as Required for Kneading

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Peel the beetroot and grind it to make a thick paste
  • Take the Atta / flour in a big tray
  • Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta
  • Sprinkle Red chilly powder and Ajwain / Carom Seeds
  • Pour the beetroot paste and chopped green chillies
  • Finely chop Onions and add that to flour as well
  • Knead the flour, add water or extra flour only if required
  • Keep the dough in a Cling sheet for 10-15 minutes to rest
  • Take a portion of atta and roll it round with a rolling pin till 6″ in diameter
  • Place it on tawa/griddle and cook both sides for 2 – 3 mins till brown spots appear
  • Then add ghee as required on both sides and cook again for 1 – 2 mins
  • Take it off from tava and serve hot
  • Serve parathas with pickle, plain yogurt, raita or simply with hot tea/Chai

INGREDIENTS:

  1. 800 gms Chicken
  2. 1/2 Cup Cream
  3. 4 Tablespoon Tomato Puree
  4. 1/2 Cup Tomatoes
  5. Fresh Coriander Leaves
  6. Fresh Mint Leaves
  7. Salt to taste
  8. Black Pepper to taste

FOR MARINADE:

  1. 1 Cup Curd / Yogurt
  2. 2 Teaspoon Ginger Garlic paste
  3. 2 Green Chillies
  4. 3 Teaspoon Lemon Juice
  5. 1/4 Teaspoon Cinnamon Powder
  6. 1 Teaspoon Coriander Powder
  7. 1/2 Teaspoon Garam Masala
  8. 1/2 Jeera / Cumin Powder
  9. 1/2 Kashmiri Red Chilli Powder
  10. Salt to taste
  11. Black Pepper to taste

PREPARATION TIME: 1 Hour 30 minutes

HOW TO PREPARE:

  • Wash Chicken properly, make slits on chicken and keep it in a bowl
  • Add Curd, Ginger Garlic paste, and Lemon juice
  • Add Salt, Pepper, Garam Masala, Jeera powder, Red Chilli Powder,
  • Add split Green Chillies, Coriander Powder and Cinnamon powder, Mix well
  • Marinate it for 1-2 hour and keep it in fridge
  • After 1 -2 hours, Add the marinated chicken to a wok
  • Cook the Chicken till the oil seperates and marinate gets dry
  • Cook till the Chicken turns a little golden in color
  • Add Cream and mix properly, Sprinkle Salt and Black pepper
  • After a boil add tomato puree, Chopped tomatoes and let it simmer for 10 mins
  • Add in water as required and boil till the gravy thickens
  • Sprinkle Fresh Coriander and Fresh Mint and mix well
  • Serve hot with chapatis, nan or any bread