COLESLAW

Coleslaw

Hey everyone...have been very lazy and not updated the recipes i have been trying. A short and easy recipes for all my dear friends.


Ingredients

1/4  cabbage, finely shredded/ grated
1/4 c. shredded carrot
(or you can use a couple bags of the pre-chopped cabbage-carrot mixture)
1/3 c. sugar
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. mayonnaise
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. mustard (optional, but adds a nice flavor)
Instructions

Chop up the cabbage and carrots into fine pieces.
In a large bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mustard, and whisk until smooth. Add the cabbage and carrots. Mix well.
Cover and refrigerate overnight. Drain excess liquid and stir well before serving.

Chicken fajitas

CHICKEN FAJITAS

Hey everyone!!!!

Have been meaning to put up this recipe since a long time, a very simple and easy recipe from simply recipes. Here i have presented this recipe in lesser words. Hope u enjoy!!!

Chicken fajitas

Ingredients

1/2 kg skinless, boneless chicken breasts

Marinade

2 Tbsp lime juice

3 Tbsp olive oil

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 jalapeno, seeded and minced

1/4 cup chopped cilantro

Other Ingredients

Salt

2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)

1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips

3 bell peppers of various colors, sliced into 1/4-inch strips

8-12 flour tortillas

Salsa

Sliced avocado

Sour cream

Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

METHOD:

1) slice the chicken breasts horizontally till they are 1/2 inch in thickness.

2 Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

3 Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

4 Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of oil in a pan till smoking point,  lay the chicken breast pieces in the pan in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

5 Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

6 While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

7 Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

White chicken

Hello everyone!!!!


The recipe which i am sharing today is one which my mother used to make. Its basically chicken in white gravy, i like to call it white chicken. It can be made with boneless or bone chicken, either ways its yum. Its got a very rich gravy made of onions , curd, poppy seeds, cashewnuts and to top it, cream. Its kind of a luxury dish for people like me , forever battling with weight issues..

White chicken

Ingredients

1/2 kg boneless chicken ( from the thighs)
2 onions sliced
4 tbsp curd
3 green chillies
2 tbsp ginger garlic paste
Salt
2 tbsp Cream
2 tbsp cashews
1 tsp poppy seeds
Whole garam masala ( bay leaf,1 big cardamom, 2 small cardamom, 2 laung, 2 black pepper, 1 tsp jeera, 1/2 inch dalchini)
Oil

Method:

1) Marinate chicken in curd, ginger garlic paste, salt and keep aside for 1/2 hour.
2) Meanwhile, saute onions in 2 tbsp oil, with all the garam masala and green chillies.
3) Cool down the onions and grind it in a fine paste with some water.
4) Cook the marinated chicken with 2 tbsp oil on high heat till chicken becomes soft for 10 mins.
5) Add the ground onion paste and cook more.
6) Make a paste of the cashew and poppy seeds and add to the cooked chicken and simmer for 10 mins.
7) Top it off with some cream.

Serve it with parathas and enjoy..: )

Butter chicken

Hello everyone!!!,

So long since i last posted a recipe...the recipe i will be posting today is something i just made on my own as usual on irfaan's demands. The butter chicken i used to make before or rather chicken makhani was not appreciated by irfaan, so he took me once to food inn, lokhandwala.
Then i decided to make it as he likes it, as a roll. Butter chicken rolled in a roomali roti. So, here is the recipe.

Butter chicken

Ingredients:

1/2 kg chicken boneless
Butter 4 tbsp
Onions 2 (grated)
tomatoes 2 (boiled and pureed)
Ginger garlic paste 2 tbsp
Red chilli powder 2 tsp
Salt to taste
Garam masala powder 1 tsp
Kaju paste 1 tbsp
Cream 1 tbsp
Dahi/curd 2 tbsp
Kasoori methi 1 tbsp

Method:

1) Chop the boneless chicken into very small pieces, marinate it with 1 tbsp ginger garlic paste, 1 tsp salt, red chilli powder for 10 mins.

2) Heat 1 tbsp butter, saute the chicken on full flame for 10 mins till the liquid dries.

3) In another kadhai/ pan, heat the remaining butter, add the grated onions, saute it till light brown, add the ginger garlic paste 1 tbsp, add the tomato puree, 1 tsp salt, 1 tsp red chilli powder, garam masala powder, and dahi and cook till masala leaves oil on the sides.

4) add the cooked chicken and kaju paste and cook it for 10 mins on simmer.

5) add the cream and kasoori methi, mix and serve it with a dollop of butter.

6) before serving, heat a coal well, and place it in a small katori on top of the butter chicken, pour a tsp of ghee/ oil on the live coal and close the lid. This will give a beautiful fragrance to it and taste too.

6) eat it as a roll like irfaan does, or with parathas or simply with roti, dal, rice.

Enjoy!!!

Chicken club sandwich

Hello everyone!!!!

Missed sharing recipes here on my blog., the other way was thinking what should i try new to impress my hubby, as usual. I thought better to ask him instead, and he suggested a chicken club sandwich with french fries and mashed potatoes too...phew!!. Mostly the club sandwiches are made with boiled and shredded chicken, which irfaan didnt want, he loves his chicken very soft.

Thought ahead and instead marinated chicken with chilli sauce and salt.

Ingredients for the sandwich

2 chicken breasts (pounded lightly and marinated with chilli sauce and salt) and grilled thereafter for 15 mins at 200 degrees c
1/2 cup mayonnaise (refer to chicken shawarma)
Salt to taste
Pepper to taste
8 sandwich bread slices
1egg
1 cucumber, cut in round slices
1 tomato, cut in round slices
Lettuce as needed

Method:


1) beat eggs and add some salt, pepper and red chili in it. Fry it in little oil and make omelet. Alternatively you can use full fried egg.

2 Grill your bread slices or you can also toast it in your frying pan till they are golden brown from both sides.

3) Put mayonnaise mixture on one bread slice and layer it with grilled chicken piece. Put another bread slice on it and put lettuce, cucumber and tomato rings on it. Now close it with other bread slice and put fried eggs in it. Close it with last bread slice and cut in triangle.

4) Remember to apply mayonnaise on each slice so that it keep things together while adding a little extra taste to the mix.

5) Adjust the bread slices with toothpick and cut diagonally in two.

Serve it with french fries and enjoy!!!

Baked parmesan chicken

Hey everyone!!!
I have been searching the internet for healthy recipes, and have been quite successful, though choosing a healthy yet delicious recipe is a little difficult.
One such recipe which i found and tried is baked parmesan chicken, though i would change the name to baked cheesy chicken, since i didnt have parmesan cheese at home. So i went ahead without it. It turned out well too.
So , here is the recipe


Ingredients:

4 (8 oz) chicken breast halves, sliced in half to make 8
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese ( i omitted it)
2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese
1 cup marinara ( recipe below)
cooking spray

Directions:

Preheat oven to 450°. Spray a large baking sheet lightly with spray.Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Either u can make it on a heavy skillet on slow, cooking each side for 15 mins.

Marinara sauce:

Ingredients:

4 crushed boiled tomatoes
3 cloves garlic, smashed
1 tbsp olive oil
1/2 large onion finely chopped
1 cup carrots, finely chopped
1/2 cup fat free chicken stock
fresh basil

Method:

1) Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft.
2) Add tomatoes and chicken broth and simmer 45 minutes on low.
3) Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes).
4) Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.


Final serving:
1)Spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
2)Bake 5 more minutes or until cheese is melted.

U can serve it over pasta or noodles or eat it just like that. Enjoy!!!

Crispy schezwan chicken

Hello all!!!
Sharing a very spicy and one of my favourite recipes with u all today. My sister in law rizwana is the specialist in making this... I tried my hand at it too, and came out reaaallly spicy and tasty.
So, here is the recipe

Crispy schezwan chicken

Ingredients:
500 gms chicken
1 1/2 tsp soya sauce
1 tsp pepper
A pinch of sugar
1 drop each of yellow and red liquid food colour
1/2 beaten egg
1 tbsp rice flour
1 tbsp maida or white flour

Method:
For Frying chicken
Slice chicken in long slices or as desired, Wash, drain ,dry and marinate with soya sauce, pepper, sugar and 1 to 2 drops each of yellow and red liquid food colour. Marinate for an hour or can be marinated overnight. Then add egg ,rice flour and white flour. Mix well, shallow fry each slice till nice and crispy.

For the sauce
2 to 3 tbs garlic chopped
1 tbs ginger chopped
2 tbs Soya sauce
1 big tbs kashmiri chilli paste
3 green chillies chopped
4 to 5 tbs ketchup
1 tbs vinegar
1 tsp brown sugar
¼ tsp Black pepper powder
Small bunch spring onions (white part chopped finely and greens chopped long)

Method:
1) In a pan add oil and heat. Brown the garlic then add ginger, green chillies and then add soya sauce.

2) Add chilli paste, fry well then add ketchup, vinegar, the chopped white part of the spring onions, brown sugar and pepper.

3) Add red and yellow liquid food colour 2 drops each. If the mixture starts burning or drying out add little water and keep cooking. Taste to check if sauce is of the desired taste.

4)Add ketchup or vinegar or soya sauce of required as per taste.

5) Add chicken to the sauce and then add the left over greens of the spring onions. Toss well to coat chicken. Serve hot with fried rice or noodles.

Enjoy!!!!

Chicken in lemon sauce

Hello everyone!!!
This is a recipe which i decided to make as soon as i saw the picture of it. Searched for it on google and then decided on the below recipe.

In this recipe, we make the batter for the chicken and the lemon sauce seperately.

So, here it goes.

Ingredients for lemon sauce:

1⁄2 cup fresh lemon juice;
13⁄4 cups water;
1 cup tightly packed light or dark brown sugar;
1⁄4 cup granulated sugar;
1⁄4 cup butter;
1⁄8 teaspoon salt;
2 tablespoons cornstarch.

Method:

1) In a saucepan, combine the lemon juice, 11⁄2 cups water, sugars, butter, and salt.

2) Bring to a boil over medium-high heat and cook 2 minutes, stirring constantly.

3) Mix the cornstarch and 1⁄4 cup water together until smooth. Stir into the boiling mixture and cook, stirring constantly, until smooth and thickened. Serve hot.


1/2 kg chicken boneless breasts
Chopped spring onions

Ingredients for the Batter:

1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
Salt and pepper
1 to 2 egg yolks (optional)
Soda Water ( i didnt have soda at home, so i made mine by adding eno to water).

Method:

1) Mix the flour, cornstarch, baking powder and salt and pepper together.

2) Beat egg yolks (if using) and mix with soda water. Add to flour mixture.

3) Add enough soda water to make a batter that is slightly thinner than a pancake batter.

4)Pound the chicken breasts out lightly.

6) Fry chicken breasts, one at a time. Dip chicken breast into this batter. Hold over bowl, letting excess batter drip back into bowl. Slowly add chicken breast to hot oil, and fry until golden brown, turning once or twice.

7) Drain on paper-towels and then place cooked chicken on a rack over baking sheet and place in oven to keep warm while cooking remaining chicken. NOTE: placing on rack will prevent the batter from becoming soggy.

To serve, slice chicken, drizzle with lemon sauce and finish with chopped green onion.

Mutton nihari

Hello everyone!!!
This is a dish associated to my childhood days. My mother learnt it from her friend who is my brothers mother in law now. They used to make it with the help of readymade masala packet which was available in dubai, but not in india. The brand name is 'shan', and its originated from pakistan, it used to make the work of making nihari so easy and everytime u make it, u are sure to get it perrfect. Nowadays, its easily available at all places in mumbai.

The dish when made looks like this

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار) which means "morning" after sunrise Fajr prayers. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers).

I made it with this masala. I have even modified the recipe suiting today's fast times and taking into consideration the cost of lpg cylinders. The authentic recipe requires slow cooking for 8-10 hours.

Mutton nihari

Ingredients


1kg Mutton cut into 4-6 large pieces
11/2kg Knuckle/Marrow Bones
250g Ghee/Oil
100-150g Wheat Flour (ferina)
1 Onion, finely sliced
1/2tsp Garlic Paste
Shan Nihari Curry Mix

1) In a pressure cooker, heat 150g of ghee, add the garlic, stir and add the meat, bones and Shan Nihari Mix. Fry for a few minutes and 1 glass of water.

2) Cover and cook for 3 whistles of the cooker, the meat should be tender.

3) Mix the flour with 3 cups of water and add this gradually to the meat juices, stirring constantly to mix evenly. Remove the bones and cook on a high heat for 15 minutes.

4) Heat the remaining ghee and cook the sliced onion until golden brown.

5) Add the onions to the Nihari, cover and simmer for 30 minutes on a low heat.

6) Serve garnished with finely chopped green chillies, ginger and lime juice, accompanied by hot naan breads. 

Chicken risotto

Hey everyone!!!

Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.

A high-starch (amylopectin), low-amylose round medium- or short- grain rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties.

One thing is crucial for a good risotto: have everything ready before you step up to the stove. That include the rice, the broth, your add-ins and the bowls to serve it in. Risotto waits for no one and is perfect the second it's done.

Chicken risotto

Ingredients

6 tbsp. butter
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped (tops optional)
3 c. chicken broth
1 tsp. basil
1 c. shredded cheddar cheese

Method

1)In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet.

2)Add remaining butter, rice and garlic to skillet and cook stirring constantly, until rice is lightly browned, about 5 minutes.

3) Add mushrooms and green onion. Continue cooking stirring occasionally, until mushrooms are tender, about 2 minutes.

4) Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes.

6) Top with cheese and serve immediately. Makes about 6 servings.

Rajma

Hello everyone!!!
Today i would like to share with u all a recipe of rajma (kidney beans). I made it once , since i wanted to make it authentic and my sister in law( she makes the most delicious rajma) wasnt home, i had to search through many recipes and later decided on this.

With their deep red color, cooked red kidney beans can liven up a wide range of meals including salads, soups and stews. But did you know that these little legumes can do much more than just that? Packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true superfood.

Lets carry on with the recipe.

INGREDIENTS

1 cup of kidney beans, washed then soaked overnight
3 big fresh tomatoes
3-4 leaves methi/fenugreek
4 tbsp. oil
2 big onion chopped very fine or grated
1 tbsp. tomato paste
¼ tsp. turmeric powder
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp. garlic paste
½ tsp. ginger paste
1 tsp garam masala powder
2 tbsp. coriander leaves n stems chopped
1-2 green chilies (can be increased or omitted according to taste)
salt

INSTRUCTIONS

1) Drain the kidney beans, they will have expanded to about 2-3 times the original volume. Boil them in a pressure cooker for 10 mins.

1) Blend the tomatoes with their skin, along with the coriander leaves and the green chilies to a smooth paste.

3) Heat the oil in a pan, add the fenugreek leaves, followed by the garlic and ginger paste. Stir for a minute, then add the onions. Fry until they are translucent. Add the tomato paste and the spices (cumin, turmeric, coriander powders) and let these fry for a few minutes on low heat.

4) Then add the blended tomatoes and let this cook/simmer until the gravy thickens and the raw tomato smell diminishes.

5) Then add the kidney beans plus some salt and stir together for a few minutes. Cover and cook for 10 mins on simmer. If u prefer more gravy with your beans, you can add some water after the kidney beans are done and let it simmer for a few minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency.

I’ve served my beans with simple boiled/steamed rice.

Crispy spinach chicken

Helllllo everyone!!!
I have missed posting recipes so much, as usual was kind of little busy. My darling hubby, irfaan, loves crispy spinach chicken available at a nearby restaurant. He was so crazy about it that he could practically have it every alternate day. Phew..so, searching for the recipe was a big task for me, i wanted to make it perrfect for him. Ultimately, the recipe, which i tried is below. It was as he loves it. I couldnt be more happy. The dish comprises of chicken and spinach made seperately, but served together. So, here it is...

Crispy spinach chicken

Ingredients:

For the chicken

500 gms chicken cut into cubes
Cornflour 1/2 a cup
1 tbsp red chilli powder
1 tbsp salt
1 tsp soya sauce
1 tbsp schezwan sauce
1 egg white
Oil for frying

For the spinach:

Spinach cut into shreds
Sugar 1 tsp
Salt 2 pinches
Red chilli powder a pinch

Method:

1) Mix all the ingredients of the chicken together.
2) heat the oil and fry the chicken pieces in three batches.
3) keep it aside on an absorbent paper.
4) fry the spinach a handful at a time till bright green.
5) put it in a strainer and sprinkle the salt, sugar and red chilli powder on it, toss it roughly.

Serve it with schezwan sauce and enjoy.

Masoor biryani

Hello everyone!!!
The recipe i am going to share today is masoor biryani given to me by a very dear friend, shehnaz. She is my sis-in-law's best friend. Her mother made the best masoor pulao, and shehnaz has learnt it from her but adapted it to biryani. And its awesome. Thanks shehnaz. So, here it goes.

Masoor biryani

Ingredients:

2 cups black masoor dal (Soaked and boiled)

6-7 onions (sliced)
4-5 potatoes (cut into half and fried)
2-3 tomatoes (chopped)
1cup Yougurt
2 tbsp Shan Biryani masala
1 tbspRed Chilli,
1 tsp haldi
1 tbspzeera,
1 tej patta
2 cardomoms
1 inch dalchini
2-3 cloves
3-4 black pepper
3 tbsp coriander powder
2 tbsp Ginger & garlic paste
Oil
Soak some zaafran in milk
3 tbsp lemon juice

METHOD : -
1) First heat the oil ,add whole garam masala, let it crackle. Then add half the onions till golden brown.
2) add ginger and garlic paste, red chilli  power, haldi, coriander seed powder and shan biryani masala and bhuno it really well till oil seperates.
3)add yogurt and wait till it becomes a little dry.
4) add the daal and fry nicely and then add fried potato.
your masoor daal is ready

For the rice:

Ingredients:

2 cups rice
2 tbsp ghee
1 tej patta
2 green cardamoms
1 tbsp ginger garlic paste
Salt
Water 3 cups

Method:

1)Heat ghee, add the tej patta and cardamoms
2)add the ginger garlic paste.
3)add water and salt and bring the water to a boil.
4) put the rice and cook on high till all water evaporates and then on slow for 5 mins.

For the layering:

1)First put a layer of the daal in a vessel, add the lemon juice from the top, garnish it with mint leaves and coriander leaves, and sprinkle some fried onions too and top off it with the cooked rice.
2) Sprinkle the zaffron with the milk evenly on the rice, garnish with fried onions.oil rice and then makes the layers add lemon juice, zaafran and onions to the last layer.
3) put it on the dum by covering it witha tight lid and put it on slow for at least 15 mins.
4) serve it with the kachumbar of your choice.
U can even garnish it with boiled eggs.

Or u can do the layering in a bowl, starting with rice, then daal, then rice...
And upturning the bowl when serving.

Hope u all try it and do give me your feedback.
I tried it and loved it too.

Chole bhature

Hello everyone!!!
Sorry for not been able to post recipes since such a long time..was kind of busy.
Today's recipe is posted for all vegetarian people, i have been neglectful towards them, sorry for that. So, i am going to share with u all the recipe for chole bhature..i am sure , everyone has their own recipe for chole, but , trust me, this is really good. Hubby is a great fan of this one. Though, he loves to have it with sweet imli chutney.

   
Ingredients:

For Chole:
2 cup Chick peas
2 tsp Oil
1 Bay leaf 
1 stick Cinnamon
3-4 Cloves
1 tsp Whole pepper corns
3 Green cardamom   
2 Black cardamom
1 tsp Turmeric powder
1 tsp Chili powder
1 tsp Coriander powder 
1 tsp Cumin powder 
1 tsp Cumin seeds
1/2 tsp Asafoetida
Salt to taste
1 cup Onions (chopped) 
1 cup Tomatoes (chopped)
1 tsp Ginger (chopped) 
1 tsp Garlic (chopped) 
1 tsp Ajwain
1 tsp Lime juice
1 Green chili (chopped)                          
1 Tea bag
1 Tbsp Butter

Method:

For Chole:

1)In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
2) After it gets brown add chopped onions and saute it.
3)After sauteing add chopped ginger and garlic.
4) Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.
5) For de glazing the pan add little water.
6) Now add chick pea (soaked overnight and pressure cooked) to the masala.
7) After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)
8) Now add ajwain, chopped green chilies and water for the base.
9)To get the colour in the chole, add a tea bag to the masala.
10)Simmer the chole gently for an hour and cover it.
Add lime juice and a dollop of butter to it.
Garnish the chole with coriander and butter.
Serve the chole hot with bhaturas.

Ingredients:

Refined flour (maida) 2 1/2 cups
Yogurt 1/2 cup
Baking powder 1/2 teaspoon
Soda bicarbonate a pinch
Salt 1 teaspoon
Sugar 2 teaspoons
Oil 2 tablespoons + to deep fry

Method:

1) Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve.
2)Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading.
3) Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls.
4) Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

You can make bhaturas of oval shape by pulling the rolled diskettes from opposite sides.

Benarasi kewami sevaiyaan

Hey everyone!!!
For those who missed me...So sorry for not posting any recipes since such a long time..had a minor issue with my finger, so didnt get to type.
The recipe which i am going to share today has been tried and tested by my sister in law rizwana umpteen number of times, and loved by the men of our house and me too..So, here it goes..

Ingredients:

1 cup Fine Benarasi Siwain
1 cup Khoya 
1 cup Sugar
1 cup Milk
1 cup Water
1 cup Pure ghee
2 drops Kevra essence
1 Teaspoon Nutmeg & Green Cardamom powder
½ cup Makhana (chopped in two pcs)
½ cup Mix chopped Dry fruits (chopped Kaju, Badam, Nariyal/Khopra, Kishmish)
2 pieces Silver foil (chandi ka warq)

Method:

1) In a pan add Sugar, Khoya, Milk, Water and mix well. Boil it till you get four string consistency called Chashni (4 taar ki).
2)In another pan add siwain and roast them till they turn dark brown and keep aside in a separate plate. Make sure to avoid over roasting the delicate siwain.
In the same pan heat ghee and fry chopped makhanas, then add nariyal/khopra & other dry fruits to fry.
3)Mix roast Siwain in chashni, then add fried dry fruits. Cook for two minutes & switch off the flame. Cover the lid for atleast 10 minutes then pour kevra essence and sprinkle nutmeg & green cardamom powder.

Decorate with Silver foil (Chandi ka warq) before serving.

Mint lime juice

Hey everyone!!!
Its been quite a long time since i posted something. So, here is a simple yet refreshing drink.

Ingredients

Juice of 6 limes 
350 gms sugar 
450 ml water 
1/4 cup mint leaves - chopped
Soda - to dilute ice-cubes
 
Method
Blend the lime juice, sugar and water. 
Divide the lime juice mixture into four glasses, add some ice cubes and then divide the mint into the glasses too. 
Stir to mix and top up the glasses with soda and serve.

Chicken wontons

Hey all!!!
Today i would like to share a momos turned wonton recipe. It so happened that irfaan wanted to eat momos, so as usual, i searched and found the perfect momos recipe on khana khazana.
I tried it, and it turned pretty well. Irfaan loved it, but i am not particularly fond of steamed momos, so i thought of frying few for myself and voila!..it was yummy.
This is how i like mine.

Ingredients

1 cup maida
1 carrot
1 french beans
1 capsicum
1 spring onion greens plus white
250 gms chicken
2 tbsp oil
Salt
Chilli paste 1 tsp
1 tbsp vinegar
2 tsp soya sauce
1 tbsp tomato sauce

Method:

1) Chop all the vegetables and greens finely.
2) Grind the chicken finely.
3) heat 1 tbsp oil, add all the chopped vegetables and chicken.
4) add the vinegar, soya sauce, salt, tomato sauce and chilli paste.
5) cook for 5 mins on high flame. Keep aside and let it cool.
6) meanwhile, prepare dough using maida, oil, salt and water.
7)roll thin puri sized chapatis using all the dough.
8) neatly add the prepared mixture in the centre and close the circles forming girdles on the top.
9) last steam it for 15 mins or deep fry it my style.
Serve hot with garlic chilli sauce.

This is how the steamed ones look.

Mutton biryani

Hey everyone!!!
Eid mubarak to all! Its been quite some time, since i last shared a recipe with u all. Today its going to be my mom's recipe of mutton biryani. No matter how hard i try, it never turns out as good as hers, though everyone loves it. My Ammi (mom) makes layered biryani, she cooks the mutton and rice separately and then puts a layer of mutton and tops it with rice and the garnishing.

So, here goes the recipe of the mutton first followed by the rice.

Ingredients for mutton:

1kg mutton with bones
1kg onions ( sliced thinly)
5 tomatoes chopped
5 potatoes (peeled and cut into half)
1/4 kg dahi
2 bay leaves ( tej patta)
2 inch ciinnamon ( dal chini)
4 cloves (laung)
5-6 black peppercorns ( kali mirch)
2 big cardamom (badi elaichi)
4 green cardamom ( choti elaichi)
2 tbsp cumin seeds ( jeera)
2 tbsp red chilli powder
1 tbsp turmeric powder
3 tbsp coriander powder
Paste of a handful of coriander leaves and 5 green chillies
4 tbsp ginger garlic paste
Salt 2 tsp
2 tbsp garam masala powder
Oil for frying
For cooking 1 cup
Juice of 2 lemons

Method:

1) First we heat a pressurecooker, pour a cup of oil in it, add the garam masalas, let it crackle and put half the sliced onions and cook till it turns starting to turn golden.
2) Add the ginger garlic paste , the mutton and the coriander chilli paste and cookit for some time.
3) Then add the rest of the masalas , salt , dahi and tomatoes.
4) mix it well and pressure cook for 10 mins or till mutton almost tender.
5)open the pressure cooker and cook it on simmer for some time, till mutton cooked and almost dry and oil leaves the sides. Check the seasoning according to ur taste.
DO NOT ADD WATER at any point of time. Keep it aside.
6) fry the remaining sliced onions till golden and potatoes too till golden. keep it on an absorbent paper.

Ingredients for rice:

1 kg basmati rice
2 tbsp ghee or oil
1 bay leaf
2 green cardamom
11/2 litre water
2 tbsp ginger garlic paste
Salt

Method:

1) Heat a heavy bottom pan and put ghee in it.
2) add the bay leaf and cardamom.
3) saute the ginger garlic paste.
4) add the water with salt.
5) once the water starts boiling, add the rice and cook on simmer once the water reduces.

The layering:

In a vessel, put the cooked mutton, sprinkle lemon juice all over it, garnish with fried potatoes and the fried onions. Garnish with chopped mint leaves and coriander leaves. Spread the rice on top of it, and garnish it again with the remaining fried onions and mint leaves and coriander leaves.

Serve with dahi raita.

Chicken satay in peanut sauce

Helllo everyone!!!
Today i m going to share with u a really delicious chicken dish, as usual. Its called chicken satay with peanut sauce. I m sure everyone must have had it at the restaurants and must have always wanted to know how to make it. Its really very simple. Here is how it looks.

The day i decided to make it, i Searched for the perfect recipe and decided to go ahead with it. The recipe called for peanut butter, which i had asked my husband to get from a particular store near his workplace. As usual, by the time he went there, the store was closed. Since i had already marinated the chicken and had my mind set on making this dish, decided make it at home. For those of u, who dont have peanut butter at home, try this recipe. Its really cheaper to make it a home.

Peanut butter

Ingredients:

1 cup unsalted roasted peanuts
1 tbsp peanut oil ( or any oil at home)

Method:
Grind the peanuts with the oil in a grinder till smooth. If want it chunky, keep aside 1/4 cup and grind for 1 minute with the smooth peanut butter to get the taste of peanut chunks in your butter.

The chicken is served with peanut sauce, which is a thai delicacy.

Peanut sauce

Ingredients:

For Peanut Sauce: 

1 large onion 
1 pod of garlic 
4-5 red chillies 
2 Tbsp oil 
1 cup peanut butter 
2-3 Tbsp lemon juice 
1- 2 Tbsp sugar 
Salt - to taste 
2 cups water

Method:
Grind the onions, red chillies and garlic together. Heat oil, saute the mixture in it for 5 mins on low heat. Add the peanut butter , sugar and lemon juice and sugar and cook for sometime. Add 2 cups water and cook on medium to low heat till u get the desired consistency.

Lets get to the marination of chicken

Chicken satay

Ingredients:

1 kg chicken boneless ( cut in cubes)
1 Tbsp oil 
2 Tbsp Soya sauce 
1 Tbsp sugar 
4-5 tsp lemon juice or vinegar
Few crushed garlic 
Salt and pepper to taste

Marinate chicken pieces for at least 2 hours.
Pierce 4-5 pieces in each skewers. If u are using the wooden skewers, make sure u soak them in water for 10 minutes.
Pre heat oven for 10 minutes at 180 degrees. grill the chicken for 20 minutes. When done, cover it with the basting sauce in a pan. Let it cook for 2 minutes on high flame. Do not overcook. Chicken willturn hard.

For basting sauce

4 tbsp peanut sauce
3 tbsp soya sauce
2 tbsp oil

Mix all together.


Serve the chicken with peanut sauce. Enjoy!!

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Honey chilli potatoes

Hey everyone!!!
I am back again with a very simple, yet delicious recipe. Irfaan and me had these honey chilli potatoes at a restaurant, and irfaan relished it. Seeing him enjoying it so much, thought of trying it myself. I found a lovely recipe for it.

Ingredients:

Potatoes,cut into fingers , soaked in water 5-6 medium
Red chilli powder 1 tbsp
Honey 2 tbsp
Salt to taste
Oil 1 tablespoon + to deep fry
Sesame seeds 1 tbsp
Spring onion greens,chopped

Method
1.Heat sufficient oil in a non-stick pan. Deep fry potato fingers till crisp and golden. Drain on an absorbent paper.

2.Heat two tablespoons oil in another pan. Add the rest of ingredients and stir for a minute.
3. Add salt and the potatoes and garnish with spring onions.

Irfaan was happy i made it.