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When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is “DHABA”. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Aloo Chana Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha

Ingredient
1. 250 gm Roughly Chopped Potatoes (Kate Aloo)
2. 100 gm Black Chickpeas (Kala Chana)
3. 1 Cup Onion Paste (Pyaz Ka Paste)
4. 1 Cup Tomato Puree (Tamator Ka Paste)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1/2 Bunch Finley Chopped Mint Leaves (Barik Kata Pudina)
7. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. 2-3 Tablespoon Fresh Cream (Malai)
12. 1 Teaspoon Caraway Seeds (Shahi Jeera)
13. Oil – As Per Requirement
14. Salt According to Taste

Preparation

  • Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
  • Add ginger garlic paste and cook till the moisture from the paste gets evaporated
  • Now add onion paste and cook till it gets light brown
  • At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste.
  • Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
  • Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get seperated from them
  • Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
  • Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
  • Finely add cream and mix it. Cook for another one minute
  • The dish is ready to be served with any Indian bread

My maternal grandmother (Nani Ji) loves to eat green leafy vegetables in any form like Palak, Maat, Methi, Soya and Hara Dhaniya etc.. “Jai Ki Rasoi Se” churned out a traditional and one of her all time favourite dishes “Kale Chane Ka Saag”. This dish is dedicated to my nani ji.

Ingredient
1. 50 gm Black Chickpeas (Kala Chana)
2. 4 Bunches Finely Chopped Spinach (Barik Kati Palak)
3. 2 Bunches Finely Chopped Amaranth Leave (Barik Kati Maat)
4. 1 Bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
7. 1 Medium Size Finely Sliced Onion (Kati Pyaz)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. Oil – As Per Requirement
12. Salt According to Taste

Preparation
1. Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
2. Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onion and cook till it becomes light brown

3. Add ginger garlic paste and cook till the moisture from the paste gets evaporated

4. Now add soaked black chickpeas. Mix and cook for 2 to 3 minutes

5. At this stage wash and add the finely chopped spinach, amaranth leave, dil leave & green coriander. Mix them well. Cover and cook for 2 minutes, by doing this greens will start leaving it mositure which will help in cooking the black chickpeas

6. Now add all dry ingridents like turmeric, red chilli powder and season it with salt according to the taste. Mix all and add ½ cup of water, cook it on low flame till oil get seperated from them and black chickpeasare completed cooked

7. Finely add the slit green chill and mix it and cook it for another minute

8. The dish is ready to be served with any Indian bread

North Indian curries usually have thick, moderately spicy and creamy gravies. Usage of dry fruits and nuts is fairly common, along with dairy products like milk, cream, cottage cheese and ghee (clarified butter). Yoghurt play an important role in the cooking these dishes. Today in “Jai Ki Rasoi Se” used one of the dairy products “Fresh Cream” to make “Tamator Methi Malai”. This dish goes well when served with any Indian Bread or Flavoured Rice

टमाटर मेथी मलई

हिंदी में सुनो :-

Ingredients
1. Roughly Chopped Tomatoes (Kate Tamator) – 250 Grams
2. Finely Sliced Onion (Kati Pyaz) – 1 Medium Size
3. Cream (Malai) – 2 Table Spoon
4. Finely Chopped Fenugreek Leave (Barik Kati Methi) – 4 Bunches
5. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
6. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Cumin Powder (Jeera Powder) – 1 Tea Spoon
9. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
10. Caraway Seeds (Shah Jeera) – ½ Tea Spoon
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
14. Oil – As Per Requirement
15. Salt According to Taste

Preparation
1. Heat oil in a pan or kadai, once the oil is hot add caraway seeds and cook till oil get its flavours

2. Add finely sliced onion and cook it till they become light brown

3. Now add finely chopped fenugreek leave and green coriander. Mix and cook till oil get separated from it

4. Now add ginger garlic paste along with all dry powdered masalas like red chilli, turmeric, coriander, cumin, whole spice powder and season with salt according to taste. Mix all the ingredients and cook till oil get separated from them

5. Add roughly chopped tomatoes and mix them. Cover and cook for another 3 to 4 minutes or till they become slit soft

6. Finally add cream and slit green chillies. Mix and cook for a minute

7. Now the dish is ready to be serve with any Indian bread or flavored rice

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

Tamarind Rice or Puliyogare is one of the famous common rice recipes prepared in all South Indian states. Puli here refers to “sour taste” in food. Its easy to prepare and can be categorised into bachelor or simple recipes. You can reuse leftover rice for this recipes. Puliyogare is one of the Best and quick Lunch and Dinner Ideas.

INGREDIENTS:
1) 1 1/2 Cups Rice
2) 1/2 Cup Dried Tamarind
3) 4 Teaspoons Chana Daal
4) 4 Teaspoons Urad Daal
5) 1 Teaspoon Mustard Seeds
6) 1/4 Teaspoon Asafoetida
7) 1 Teaspoon Coriander Seeds
8) 1/2 Teaspoon Fenugreek Seeds
9) 2 Dried Red Chillies
10) 2 Green Chillies
11) Few Curry Leaves
12) 1/2 Cup Peanuts
13) 1 Cup hot water
14) 1 Teaspoon Turmeric
15) Salt to taste
16) 3 Tablespoon oil

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a pan dry roast the peanuts and keep aside to cool
* In a pan Dry roast fenugreek seeds, coriander seeds, grind to make powder
* In a bowl add hot water to tamarind and keep soaked till soft
* Once its soft, mash it and take out the tamarind pulp
* In a deep vessel, cook rice till done and strain extra water and keep aside
* In a wok, heat oil and add chana daal and saute it
* Add Urad daal, mustard seeds, red chilly, green chilly, and asafoetida
* Saute till mustard seeds crackle, add curry leaves and turmeric powder
* Finally add in peanuts, and half of coriander and fenugreek powder
* Add in the tamarind pulp and cook for a minute till it boils
* Add in Cooked rice and salt and give it a good mix
* (Optional) – Add in more chillies according to your taste
* (Optional) – Add in more tamarind pulp if more sour taste
* (Optional) – Garnish with Fried brown onions
* Garnish with fresh coriander leaves and lemon wedges