Sunday, 22 June 2014

Besan fish curry



Ingrediants for besan fish

gram flour 1 cup
onion 1 medium size
green chilli 2-3
turmaric powder 1/2 tlspn
salt to taste

Ingrediants for gravy

onion 1 medium size
tomato 1 large
fenugreek seeds 1/2 tlspn
ginger-garlic paste 1 tblspn
chilli powder 1 tlspn
turmaric powder 1 tlspn
garam masala powder 1/2 tlspn
coriender powder 1 tlspn
salt to taste
oil

Method

  1. Put besan in a bowl add finaly chopped onion,chopped green chilli, turmaric powder,salt and some water to make batter.
  2. first grease tawa with little oil. Pour a big spoon full of mixture in the middle of the tawa spread a thin layer of batter on the tawa. Pour little oil with the spoon all around the chilla.
  3. Cook chila on a medium flame, when the upper layer seems cooked even the layer below turns brown fold this and keep aside.
  4. Cut chila into small pieces like fish.
  5. For gravy heat oil in a kadhai add fenugreek seeds .make a paste of onion and add in it .
  6. Add ginger-garlic paste and mix well. Sauté for a minute.
  7. Now add the powdered spices chopped tomatoes and salt fry till the oil begins to separate from the masala,add water.
  8. Add chila pieces ,allow to boil on low flame.serve hot.


Monday, 16 June 2014

Fish fry




Ingrediants

fish pieces(rohu) 500 gms
Oil For Frying

Marination

Onion 1 Medium Size
Ginger-Garlic Paste 1 tblspn
Garam Masala Powder 1 tblspn
Red Chilli Powder 1 tspn
Soya Sauce 1 tblspn
Chilli Sauce 1tblspn
Venager 1 tblspn
Kasuri Methi. 1 tspn
Corn Starch 2-3 tblspn
Salt to taste
Oil for deep fry

Method

  1. Wash the fish pieces. apply some garlic paste and besan, again wash it.
  2. Put onion in the grinder and make paste.
  3. In a bowl add all the marinade ingredient and mix well to make a paste. Coat the fish pieces with this paste and keep it in a fridge about 1-2 hrs.
  4. Heat oil in kadhai add 3-4 fish pieces in it .Fry till crispy brown.Remove and place on a kitchen towel or paper napkin.Repeat the process till all pieces are fried and set aside.
  5. Sprinkle some chat masala on it and serve hot.


Tuesday, 10 June 2014

litchi lemonade recipe

Litchi Fruit is available in summer season.Which is a best choice to beat heat. It has rough skin outside and juicy flesh inside.

Ingrediants

litchi 10-12
suger 2-3 tblspn
lemon 1/2
water 2-3glass
ice cubes

Method

  1. Remove the skin and black seed of the litchis.
  2. Put litchis, sugar lemon juice into the blender and blend it until everything mixed well.
  3. Add water and strain it.
  4. pour litchi lemonade in glasses topped with some ice cubes and serve.


Monday, 9 June 2014

Aam ka panna

Aam panna is an excellent drink for a hot summer! you may also add ginger or mint leaves if you like.


Ingrediants

Raw mango 2 large size
suger 1cup
roasted cumin powder 1tblspn
roasted fennel powder 1/2 tblspn
black salt to tast
ice cubes

Method

  1. Peel, wash and cut mangoes into pieces.
  2. Heat a pan put mangoes in it add 1cup water and cover the lid.
  3. Boil it about 5 min.
  4. Allow to cool and then blend it.
  5. Heat a pan add 2 cup water ,suger and mangoes.
  6. cook until it become thick. Store this in a bottel in fridge about 1 month.
  7. For making the drink , dissolve 2-3 tblspn of the aam mixture in one glass of cold water.add a pinch of roasted cumin powder,rosted fennel powder and black salt. add ice cubes and serve aam ka panna cold.


Sunday, 8 June 2014

Kabab samosa

Kabab samosa is a traditional dish of my home town faizabad.kabab samosa can be eaten in breakfast as well as in lunch.


Ingrediants for kabab

Beef mince 1/2 kg
black cardemom 1
green cardemom 2
clove 2-3
red chilli 2
black pepper 5-10
cumin seeds 1/2 tspn
coriender seeds 1 tspn
cinemonstics 1"
ginger garlic paste 1tblspn
poppy seeds(khaskhas) 1tblspn
coconut 1-2"piece
raw papaya paste 1tspn
onion finely chopped. 2 medium size
chopped green chilli 2
chopped mint leaves 1-2 tblspn
gram flour 2 tblspn
salt to taste
oil for fry

Ingrediants for samosa

whole wheat flour 1cup
baking soda 1/2 tspn
water

Method for kabab

  1. Heat a pan or griddle on medium heat and roast the black cardemom, green cardemom, clove,red chilli, black pepper, cumin seeds,coriender seeds,cinemonstics till slightly darker and aromatic.Remove from heat, grind to a fine powder in a grinder.
  2. Cut and fry the onions keep aside.
  3. Heat some oil in a pan fry coconut in it.Make a paste of coconut and poppy seeds.
  4. Saute the besan without oil on tawa.
  5. Take mince beef in a mixing bowl and add raw papaya, green chilli, grounded spices, ,coconut-khaskhas paste,sauted besan and fried onions,chopped mint and salt.
  6. Mix well and keep aside for 1-2hrs.
  7. Now make small patties from the meat mixture and shallow fry it on low flame serve hot.


Method for samosa

  1. Mix whole-wheat flour,baking soda and yeast or bread add water to make the thick consistency batter and keep aside for 1-2 hrs.
  2. Heat the oil in a frying pan on medium high heat.
  3. Take 1 tblspn batter, gently stretch it lengthwise with your fingers and carefully drop it into the oil.
  4. Fry samosas until puffed and golden brown.
  5. Remove the samosas and place over a paper towel so the excess oil is absorbed.
  6. Serve hot with kabab.


Saturday, 7 June 2014

Daal Baati Chokha


Daal baati chokha is a traditional dish eaten mainly in Bihar and u.p. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it.

Ingrediants for baati

Wheat. flour 2 cup
Ajwain(carom seeds) 1/2 tblspn
Ghee 2 tblspn
Salt 3/4 tblspn

Ingredients for stuffing

Roasted black chickpeas's flour (bhune chane ka aata) 1 cup
Ginger-garlic-paste 1 tblspn
Green chilly 2 to 4
cumin seeds 1 tspn
Ajwain(carom seeds) 1 tspn
Mustard oil 1 tblspn
Pickle spices 1 tblspn
salt to tast

Ingredients for Chokha

Potato. 5 to 6
Brinjal 1-2 large size
Tomatoes 3-4 medium size
Onion 1 large finaly choped
Green chillies2 to4 finely chopped
Ginger 1 1/2 inch long pieces finely chopped
Garlic 4-5 cloves finaly choped
salt to taste


Ingredients for daal

Chana daal 1/2 cup
Tomatoes 1 medium size
Onion 1 large size
Green chillies 2 finely chopped
Ginger-garlic paste 1 tblspn
Bayleaf 1
Cardamom 1
Clove 2
cinnemon 1"
Red Chilli powder 1 tblspn or to taste
Turmeric powder 1/2 tblspn
garam msala. powder 1/2 tspn
Salt to taste
Oil

Method for baati

  1. Filter the flour and keep it in a utensil, put Ghee, baking soda, Ajwain and salt in flour then mix well Knead a soft dough using warm water. Cover the dough and keep aside
  2. For stuffing put roasted black chickpeas's flour in a bowl.add all the stuffing ingrdient in it and mix well.
  3. For baati break off medium sized pieces from the dough. With the help of your fingers expand the pieces 2-3 inches in diameter Place 1- 1 1/2 tblspn stuffing on it, wrap up the dough piece and close from all sides.
  4. Boil water in pan put baaties in it and boiled it about 10 min.
  5. Heat oil in a kadai.fry the baaties untill it become golden.

Method for chokha

  1. In a cooker put potatoes tomatoes ,brinjals .add salt n some water .cover the lid and cook about 10 -15min.
  2. Mash the vegetable in a pot add ginger,garlic,green chilli and onion mix well.

Method for daal

  1. In a cooker put soaked chana daal,turmaric powder and salt add water cook about 15 min.
  2. Heat oil in a kadai.add onion,black cardamom,green cardamom ,cloves and byleaf saute well.
  3. when the onion become pink add ginger-garlic paste, red chilli powder, greeen chilli cut in pieces,garam masala powder mix well.add tomato and cook about 5-8min.
  4. Add cooked daal in it serve hot garnish with coriender leaves.


Aloo Parwal Ki Sabzi

Ingrediants

Parwal 500 grams
Aloo 4-5 medium size
Tomato 2 medium size
Red Chilli powder 1 tspn or to taste
Turmeric powder 1/2 tspn
garam msala powder 1/2 tspn
Curd 2 tblspn
Salt to taste
Oil

Method

  1. Peel and cut parwal and Aloo in slices.
  2. Heat oil in a kadhai add onion saute well.
  3. When onion become slight brown add parwal and Aloo in it.
  4. Add red chilli powder, turmaric powder, garam masala powder and salt mix well.
  5. Add tomato cut in sliece.
  6. When the vegetables cooked well add curd.
  7. Cook about 5 min ,serve hot.

Friday, 6 June 2014

Watermelon juice

Watermelon juice is a cooling drink recipe for the summers . watermelon is a thirst and heat reducer. Watermelon is not only delicious but also very nutritious. Watermelon consists of 92% water and 8% sugar.


Health Benefits of Watermelon

  • Watermelon is also rich in potassium which helps to retain calcium in your body, resulting in stronger bones and joints.
  • Reduces Body Fat
  • Anti-inflammatory & Antioxidant Support
  • Diuretic &Kidney Support
  • Improves Eye Health
  • Immune Support, Wound Healing &Prevents Cell Damage

  • Ingrediants

    watermelon slices 8-10
    mix fruit juice 1/2 cup
    suger 2-3 tblspn
    black salt optional
    chat masala optional
    ice cubes

    Method

    1. Remove the seeds of watermelon.
    2. In a blender add chopped watermelon and sugar blend well.
    3. Add mix fruit juice in it.
    4. Serve watermelon juice in glasses topped with ice cubes.
    5. Optionally you can also add some chaat masala and black salt while serving the juice.