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.