Tuesday, 13 February 2018

Paneer malaie methi

Ingrediants

Paneer 200 gm ( in cubes)
Methi leaves 1 cup chopped
Onion 2 medium chopped
Tomatoes 1 large chopped
Garlic cloves 5
Ginger paste 1 tspn
Garam masala powder 1 tspn
Red Chilli powder 1/2 tspn
Cashew nuts 6-7
Bayleaf 1
Green cardamom 1
Black cardamom 1
Cloves 2
Milk 1 cup
Fresh cream 2 tblspn
Salt to taste
Oil


Method

  1. Ek kadhaie me 1 tblspn oil garm karen. Usme Methi leaves ko achchi tarah bhun kar alag rakh den. Paneer ko fry kare aur alag rakh den.
  2. Kadhaie me oil garm Karen. Phir usme kati huyi Onion aur Garlic cloves daal kar saute karen. Ab usme ginger paste daal kar saute karen.
  3. Phir usme kaaju daal kar fry karen , aur Kate hue tamatar daal kar soft ho jaane tak cook karen. Phir usme garam masala powder aur red chilli powder daal kar mix kare. Flame off kar den.
  4. Ab is mixture me zara sa paani daal kar grind karen aur ek smooth sa paste bana len.
  5. Kadhaie me oil garm karen . Usme tezpatta , ilaichi , badi ilaichi aur loung daal den. Phir usme masala daal kar bhune.
  6. Oil separate hone lage to usme fry methi leaves daal kar kuch min. low flame par cook karen.
  7. Ab usme milk add karen aur kuch der cook karen. Ab usme paneer daal kar mix karen. Phir usme fresh cream add karen.
  8. Ab last me namak daal kar mix karen aur flame off kar den .
  9. Garma garm butter naan ya rice ke saath serve karen.




  • 1. Heat oil in kadhaie. Add chopped Methi leaves and fry well and set aside.



  • 2. Fry paneer and keep aside.



  • 3. Heat oil in kadhaie,  add chopped onion and garlic cloves.



  • 4. Add ginger paste and mix well.



  • 5. Now add cashew nuts and Tomatoes. Cook till Tomatoes turn soft.



  • 6. Now add red chilli powder and garam masala powder and mix well. Turn off the flame. Transfer it in a grinder and make a smooth paste.



  • 7. Heat oil in kadhaie. Add bayleaf  , green cardamom, black cardamom and cloves. Add masala and fry till oil separate from masala.



  • 8. Now add Methi leaves.



  • 9. Add milk and cook few min. on low flame.



  • 10. Add paneer and mix. Now add cream mix well and cook few seconds. Now add salt to taste and mix, turn off the flame.



  • 11. Serve hot with butter naan or rice..

Tuesday, 6 February 2018

Shaljam do pyaza

Ingrediants

Shaljam (turnip) 3 medium (peeled & cubed)
Peas 1/2 cup
Onion 2 medium Finley chopped
Tomatoe 2 chopped
Crushed garlic 1 tspn
Grated ginger 1 tspn
Turmeric powder 1/3tspn
Red chilli powder 1/2 tspn
Garam masala powder 1 tspn
Bayleaf 1
Black Cardamom 1
Green Cardamom 1
Cloves 2
Black pepper 6 - 7
Salt to taste
Oil


Method

  1. Cooker me oil garm Karen. Ab usme sabhi sabut garam masle daal den. Phir usme crushed garlic aur ginger daal kar fry karen.
  2. Ab usme kati huyi pyaz daal kar fry karen. jab pyaz ho jaye to usme haldi powder, lal mirch powder aur garam masala powder daal kar bhune.
  3. Ab usme kate huye tamatar, namak aur zara sa pani daal kar tamatar ke galne tak cook karen.
  4. Ab usme kate huye shaljam aur hari matar daal kar high flame par bhuna len. Phir 2 tblspn pani daal kar lid band kar den.
  5. Ek whistle a jaye to flame sim par kar ke 2-3 min cook karen. Aur flame off kar den.
  6. Shaljam do pyaz taiyyar hai. Isko chapati ya rice ke saath serve karen.




  • 1. Heat the oil in a cooker and add whole spices.



  • 2. Now add crushed garlic and ginger fry well.



  • 3. Add chopped onions and fry till it change colour.



  • 4. Now add turmeric powder, red chilli powder, and garam masala powder saute on a medium flame.



  • 5. Now add chopped tomatoes, salt and some water cook till they turn soft.



  • 6. Add turnip and green peas saute well.



  • 7. Now add 2 tblspn water, salt and cover the lid. After one whistle turn the flame on sim and cook about 2-3 min. Turn off the flame.



  • 8. When the pressure settles down on its own, open the lid. Now shaljam do pyaza is ready.



  • 9. Serve with zeera rice or chapatis.



Thursday, 1 February 2018

Nimona / Matar ki daal

Ingrediants

Green peas 1 cup
Potatoes 2 (cut in pieces)
Crushed Garlic 1 tspn
Grated ginger 1/2 tspn
Onion paste 1/2 cup (1 Onion)
Turmeric powder 1/3 tspn
Red chilli powder 1/2 tspn
Garam masala powder 1 tspn
Roasted cumin powder 1/2 tspn
Bayleaf 1
Black Cardamom 1
Green Cardamom 1
Cloves 2
Salt to taste
Oil


Method

  1. Hari matar aur Aalo ko wash karke rakh len.
  2. Ek cooker me oil garm Karen. Usme tezpatta , badi ilaychi , choti ilaychi aur loung add karen.
  3. Ab usme crushed garlic aur grated ginger daal kar saute karen. Phir usme onion paste daal kar mix karen.
  4. Ab usme turmeric powder, red chilli powder, garam masala powder aur namak daal kar achchi tarah bhune.
  5. Masala bhun jaye to usme Aalo aur matar daal kar bhun len. Phir usme 2 cup pani daal kar cooker ki lid band karke high flame par pakaye.
  6. Ek whistle a jaye to flame sim pe kar den aur 5 - 10 min. Cook karen.
  7. Jab Pak jaye to lid kholkar .. potatoes , loung badi ilaychi, choti ilaychi ko alag kar le aur matar ko mathni se achchi tarah mash kar den.
  8. Ab usme wapas pake huye Aloo daal den. Upar se bhuna hua zeera bhi daal den. Aur garma garam roti ya chawal ke saath serve karen.




  • 1. Heat oil in cooker. Add bayleaf, Black cardamom, Green cardamom and cloves. Now add crushed garlic and grated ginger.



  • 2. Add Onion paste and stir well.



  • 3. Add turmeric powder, red chilli powder,  garam masala powder mix well and fry.



  • 4. Masala is ready, now add potatoes and green peas and fry well.



  • 5. Vegetables are fry well.



  • 6. Add 2 cup water and cover the lid. Cook about 5-10 min on high to low flame.



  • 7. Vegetable are ready. Separate potatoes, black cardamom, green cardamom and cloves from the gravyi.
  • 8. Mash green peas very well. Now again add cooked potatoes in it. And spread roasted cumin Powder.



  • 9. Nimona is ready to be serve along with rice or chapatis.

Thursday, 25 January 2018

Spicy chicken tikka biryani


Ingredients

For merination

Boneless Chicken                       200 gm
Curd                                            3 tbls
Garlic paste                                 1 tspn
Ginger paste                                1 tspn
Garam masala powder                1 tspn
Red food chilli powder               1 tspn
Red food color                            a pinch
Salt                                              to taste

For Rice

Basmati Rice                              1 cup (soaked  2 hours)
Bayleaf                                       1
Black cardamom                        1
Green cardamom                       1
Cloves                                        2
Cinnamon stick                          1"
Black cumin                               1/2 tspn
Onion finely chopped                 1 ( fried)
Salt                                              to taste

For biryani

Onion  finely chopped                 1    
Curd                                               2 tbls
Garam masala                             1/2 tspn
Chopped green chilli                   1 tspn
Red chilli pickle masala              1 tspn
Nutmeg powder                           1/3 tspn
Mace powder                               1/3 tspn
Red colour                                    a pinch
Chopped coriander leaves          1/2 cup
Dry mint leaves                            2 tspn
Oil

Method

1. Chicken pieces ko dahi , gram masala powder,
Red chilli powder, ginger - garlic paste, red food colour aur salt daal kar marinate karke 6 hours ya raat bhar ke liye fridge me rakh den.

2. Ek pot me water Len usme bayleaf , green cardamom, black cardamom, cloves , black cumin seeds aur namak daal kar boil Karen phir usme soak kiya hua chawal daal kar cook kare. Jab rice 90 percent Pak jaye to use Chan kar alag rakh len.

3. Ek kadhaie me 3 tblspn oil garm Karen. Usme barik Kati pyaz gulabi hone tak fry Karen. Ab usme
marinated chicken ko daal kar fry Karen.

4. Ek bowl me curd , nutmeg powder, garam masala powder, Mace powder, Kati hari mirch ,  lal mirch ke achar ka masala aur ek pinch red food colour dal kar mix karen aur chicken ke saath daal kar kuch der pakaye.

5. Jab chicken pak jaaye to usme Kati huyi dhaniye ki patti, dried pudina ki patti aur fry kiya hua pyaz daalen aur uske upar pake hue chawal ki layer laga den. Uske upar phir fry ki huyi onion aur dhaniye ke patti ki layer laga kar 15 se 20 min slow flame par dhak kar pakaye.

Chatpati tikka biryani taiyyar hi . ise aap raita ya Red chutney ke saath serve kar skate hai.

Note.

Jab aap chawal boil Karen to ye dhyan de ki salt ka taste  ubharta hua hona chahiye . Isse biryani me Namak ka sahi taste rahega .

1. Marinate chicken pieces with red chilli paste, salt, ginger-garlic paste, yogurt, garam masala powder and a pinch of red colour and mix. Let this marinate in the fridge over night or about 6 hours.

2. Heat oil in a kadhaie add chopped onion and fry till it change colour.

3. Add marinated chicken and fry well.

4. In a bowl add curd , nutmeg powder, garam masala powder, Mace powder, chopped green chilli ,  Red chilli pickle masala and a pinch of red food colour mix well.

5. Add the mixture in chicken and cook few minutes.

6. Boil sufficient  water in pot add bayleaf , green cardamom, black cardamom, cloves , black cumin seeds and salt. Add soaked rice and cook.

7. When the rice is almost done strain it with strainer and set aside.


8. Now chicken is almost done add chopped coriander leaves, dry mint leaves and fry onion.

9. layer the rice on cooked chicken. Spread the remaining fried onions, mint , and coriander on the rice , cover and cook about 15-20 minutes.


10. Now spicy chicken tikka biryani is ready to serve with chutney or raita.

Enjoy

Spicy chicken tikka biryani

Wednesday, 27 December 2017

Gajar ki burfi/carrot burfi

Ingredients

Carrot                                     2 cup grated
Milk                                        1 cup
Khoya                                    1/2 cup
Green cardamom powder   1/2 tspn
Ghee                                      2 tblspn
Sugar                                     1/2 cup

Method

1. Kadhaie me ghee ko garm karen . Usme grated carrot ko achchi tarah bhune ki uska paani sookh jaye.

2. Ab usme milk add kare aur achchi tarah bhune . Milk thick ho jaaye to usme khuya mila den Aur chalati rahen ki niche lage na.

3. Ab usme sugar add kare aur itna bhune ki mixture kadhaie se alag ho jaye usme chipke na. Phir usme ilaich powder daal de.

4. Ek plate ya thali me jisme burfi set karni ho usme ghee laga den. Mixtur ko usme set kar de aur uspar kate huye dry fruit spread kar den.

5. Thanda ho jaye to  usko burfi  shape me cut kar len...enjoy


1. Heat ghee in a kadhaie. Add grated carrot and fry till the moisture gets absorbed.


2. Now add milk and stir well. Cook in medium to high heat and stir occasionally, till the milk reduces completely and thickens.


3. Add khoya and mix well. Cook till the khoya melts and mixes well with the carrots and thickens.


4. Add the sugar amd mix well till the sugar melts and thickens.


5. Now the mixture start leaving the pan and thickens.  Add powdered cardamom nad turn off the flame.


6. Pour the mixture into the greased tray and spread evenly. Sprinkle almonds and cashew. Set it aside to cool.


7. Cut into squares  shape and serve.



Carrot burfi Recipe / Gajar ki burfi