Thursday, 31 December 2015

Shakarkand ki kheer

Ingredients

Shakarkand                          1/2 kg
Milk                                        2 liter
Sugar                                     1 cup
Green Cardamom                4

Method

1. Shakarkand ko boil karen. Phir uske chilke utar kar thode se doodh daal kar mixer me pees len.

2. Ek bade bartan men doodh ko ubal len. Ubalne ke bad usme pisi huyi shakarkand daal kar low-high flame par pakayen.

3. Jab kheer gadhi ho jaye to usmen sugar add kar den. Kuch der pakaye phir ilaychi pees kar daal den flame off kar den. Mewon se saja kar serve karen.


1. Boil sweet potatoes. Remove the skin and cut it in to pieces.


Grind sweet potatoes in grinder with some milk.


Boil milk and add sweet potato paste in it. Cook over low and high flame, stir continuously.


When kheer become thick add sugar and stir well. Turn off the flame. Make powder of green cardamom and add in kheer.


Serve garnish with dry fruits..


Wednesday, 30 December 2015

Haryaali fish fry





Ingredients

Rohu fish 1 kg
Fresh coriander 1 bunch
Garlic clove 8-10
Ginger 2"
Roasted cumin powder 1 tblspn
Red chilli powder 1 tspn
Garam masala powder 1 tspn
Kastoori methi 1 tspn
Curd 2 tblspn
Corn starch 3 tblspn
Salt to taste  
Oil to fry  

Method


  1. Fish ko achchi tarah dho kar usme thodi der namak aur garlic paste laga kar 15 min. ke liye rakh den. Phir usko dho len isse uski badbu khatm ho jayegi.
  2. Dhaniya, adrak, lahsun aur hari mairch ko grinder me pees len. Ek pan me machli len uasme dhaniye ka paste, garam masala powder, red chilli powder, kastoori methi, zeera powder, dahi aur namak achchi tarah milakr 2-3 ghante ke liye fridge me rakh den.
  3. Ek kadhaie me oil garm karen. Fish pieces me corn flour achchi tarah mix karen. Oil me 2-3 fish pieces daal kar sunahra hone tak fry kren. Garma garam serve karen.


  4. Wash fish properly. In a grinder make paste of coriander leaves, garlic and green chilli. Add the mixture in fish.
  5. Add garam masala powder, red chilli powder, zeera powder, kastoori methi, curd and salt mix well. Keep it in refrigerator about 2-3 hours.


  6. Heat oil in kadhaie. Add corn flour in fish mix well. Fry fish pieces in hot oil til brown. Serve hot


Gobhi takatak






Ingredients

Cauliflower 1
Chopped Onion 1
Chopped Tomato 1
Cumin seeds 1 tspn
Ginger-garlic paste 1 tblspn
Turmeric powder 1/4 tspn
Roasted cumin powder 1 tspn
Curd 1/2 cup
Chilli sauce 1 tspn
Capsicum 1 small
Salt to taste  

Method


  1. Gobhi ke chote chote phool kaat kar fry kar len. Ek pan me oil garm karen usme cumin seeds aur chopped onion daalen.
  2. Onion pink hone lage to usmen ginger-garlic paste daal kar achchi tarah mix karen. Ab usmen turmeric powder aur cumin powder add karen aur achche se mix karen.
  3. Ab usmen curd, fried gobhi aur chilli sauce daal kar mix karen. Ab usme capsicum aur salt daal kar mix karen. Kuch der pakayen aur garma garm serve karen.


Saturday, 19 December 2015

Corn capsicum pulaw

Ingredients

Cooked rice                        1 cup
Onion                                   1 medium
Green capsicum                 1
Sweet corn                          1/2 cup
Tamato                                 1 medium
Cumin seeds                       1/2 tlspn
Lemon juice                        1 tblspn
Biryani masala                    1 tblspn
Salt to taste
Ghee

Method

1.Ek pan me ghee garm karen. Usme chopped onion aur cumin seeds add kar aur use pyaz gulabi hone tak saute karen.

2. Ab usme chopped capsicum daal de jab wo thodi pak jaaye to usme sweet corn, biryaani masala aur hari mirch daal den. Phir usmen tamatar add karen.

3. Paani jal jaaye to usmen pake hue rice daal de achchi tarah mix karen . flame off kar den, lemon juice daal kar mix karen aur garma garm serve karen...


Heat oil in a pan. Add cumin seeds and chopped onion saute till onion change colour.


Add chopped capsicum and cook well.


Add boiled sweet corn, green chilli, biryani masala and salt stir well.


Add chopped tomato cook till water vaporized.


Add cooked rice mix well. Add lemon juice and serve hot...


Daal Lucknowi/daal sultani



Arhar daal              1/2 cup
Milk                         1 cup
Cumin seeds         1/2 tblspn
Mustered seeds    1 tspn
Garlic chopped      3-4
Green chilli             1
Whole red chilli     1
Tamrind pulp         1/2 tblspn
Turmeric powder   1/3 tspn
Water                        1 cup
Salt to taste
Ghee                        2 tblspn

Method

1. Arahar ki daal dho kar ek cooker me daalen. Usme haldi aur doodh daal kar boil kar len.

2. Ek pan men ghee garm karen. Usmen chopped garlic, mustard seeds, cumin seeds, dry red chilli aur green chilli daal kar saute karen.

3. Ab usmen tamarind paste daal kar chalayen. Boiled arhar ki daal add karen aur namak daal kar 2-3 min. pakayen. Agar daal zyada thick ho to usmen zaroorat ke hisab se pani daal kar paka len. Garma garm serve karen.




Wash Arhar daal add in cooker. Add milk and turmeric powder and boil.




Heat ghee in a pan. Add chopped garlic, mustered seed, cumin seeds, dry red chilli, green chilli and saute till garlic change colour. Now add tamarind pulp mix well.




Add boil daal and salt in it and mix well. If daal is too thick add some hot water. Serve with chapaties or rice.



Posted via Blogaway


Wednesday, 16 December 2015

Butter chicken



Ingredients

For marination

Chicken                                   400 gm
Ginger paste                           2 tspn
Garlic paste                             1 tblspn
Garam masala powder          1 tspn
Red chilli powder                    1 tspn
HungCurd                                 1/2 cup
Salt to taste
Oil

For gravy          

Tomato puree                            1/2 cup
Ginger paste                              1 tspn
Garlic paste                                1 tspn
Red chilli powder                       1 tspn
Honey or sugar                          1 tblspn
Fresh cream                                1/2 cup
Cashew paste                            2 tblspn
Kasturi methi                             1/2 tspn
Clove                                           2-3
Green cardamom                      2-3
Bay leaf                                       1
Black pepper                              5-6
Butter                                           2 tblspn
Food colour (optional)             a pinch
Salt to taste

Method

1. Chicken ko achchi tarah wash kar len. Ab usmen ginger- garlic paste, red chilli powder, garam masala powder, hung curd aur salt achchi tarah mila kar 5-6 ghante ke liye fridge me rakh den.

2.Ek non stick pan me 2 tblspn oil spread karen aur usmen marinated chicken pieces ko achchi tarah grill karen.

3.Kadhaie me butter aur thoda sa oil garm karen. Ab usmen clove, green cardamom, bay leaf aur black pepper daalen. Phir usmen ginger-garlic paste daal kar saute karen.

4. Ab usmen tomato puree daal kar 3-4 min. tak pakayen. Usme thoda sa food colour aur pani daal kar ubalne den.

5. Ab usmen grill kiya hua chicken, cashew paste aur fresh cream daal kar 4-5 min. slow flame me pakayen. Kastoori methi daal kar flame off kare den.

6. Chahe to aur butter daal kar butter naan ke sath garma garam serve karen.




Wash and marinate the chicken pieces with ginger-garlic paste, red chilli powder, garam masala powder, hung curd and salt. Keep it in refrigerator about 5 to 6 hourse.




Drizzle some oil in non stick pan and heat. Place chicken pieces on it.




Grill the pieces very well like this.




Heat some oil and butter in kadhaie. Add cloves, green cardamom, bay leaf, black pepper. Now add ginger-garlic paste saute well.

Add tomato puree cook about 3-4 min. Add some food colour and water bring it to boil.




Add grill chicken, cashew paste and fresh cream cook about 4 to 5 min. Add kastoori methi and turn off the flame.






Posted via Blogaway


Friday, 4 December 2015

Mini naan bargar

Ingredients

For naan

All purpose flour                 1cup
Wheat flour                          1 cup
Instant yeast                        1 tsp
Baking powder                     1/4 tsp
Salt                                         1 tsp
Sugar                                      1 tsp
Oil                                            3 tblspn
Yoghurt                                  1/4 cup
Milk(warm)                            1/2 cup    

For tikki

Potatoes(mashed)                  4-5
Green peas(boiled)                 1/2 cup
Grated carrot                            1/2 cup
Black pepper                            1/4 tspn
Salt                                             to taste
Oil

Method

For naan

1.Sabhi dry ingredients ko mila kar usme dahi aur oil achchi tarah mix karen. Ab usme thoda sa milk daal kar mix karen. Phir thoda thoda milk milate hue aate ko achchi tara soft gundhen.

2. Ab uspe oil laga kar 2-3 ghante ke liye dhak kar rakh den jisse wo rise ho jaye.

3.Tawa garm karen choti- choti nan bankar tawe par rakhkhen. Agar ata hathon me chipak raha ho to thoda oil laga len. Yaad rahe naan ko roller se na roll karen, apne haathon se hi banayen.

3.tawe ko dhak den 2-3 min.ke liye. Bubbles dikhne lagen to naan ko palat den aur phir lid band karke 2-3 min cook karen. Aise hi saari naan bana len.

For tikki

1.Sabhi ingredients ko achchi tarah mix karke naan ke size ki tikkiyan bana len.

2.Ek boul me corn flour me thoda sa pani mila kar batter bana len. Tikki ko usme dip karen phir isme bread crumb ki layer laga kar fridge me kuch der ke liye rakh den.

3.Ab usko tawe par grill kar len. Aap fry bhi kar sakti hain.

For proceeding

Sabse pahle ek naan len uske upar tomato sauce lagayen phir tikki rakhkhen. Ab uske upar gol kati huyi onion aur tomato rakhen.Ek doosri naan len uspe veg. mayonies sauce lagayen aur pahle waali naan par rakh den. Apka naan bargar taiyyar.


Thursday, 3 December 2015

Ladies finger dosa

Ingredients

Rice                                        11/2 cup
Ladies Finger                       8 to 10
Salt                                         to taste
Water as needed
Oil

Method

In hindi

1.bhindi ko dho kar uske upar aur neeche ke kinare wale part kat len aur usko fry kar len.

2.chawal ko dho kar 3-4 hours ke liye bhigo den.

3.grinder me chawal aur fried bhidi ko sufficient water daal kar pees len.

4.ab usko ek bowl me palat de aur thoda namak daal den, achchi tarah mix karen.

5.dosa tawa garm karen. Ek ladle ful batter tawe par phailayen aur cook karen aur kinare-2 thada oil daal den. Ek taraf golden ho jaaye to palat de aur  golden hone tak cook kare.
Garma garam serve karen...

In english

1.Wash and soak rice for 3 to 4 hours.
Remove the stem and bottom of the
ladies finger and cut into pieces and fry.

2.Take drained rice in a blender, add ladies finger and puree them smoothly by adding water.

3.Pour the batter into the bowl and add
salt mix well.

4.Heat a dosa pan, spread like a thin dosa.Drizzle oil around the sides. Cook till golden on one side, flip over and cook
till golden on other side as well.Remove to a plate and serve.