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24/12/2022
Frozen Cheese Paratha Recipe
Ingredients:
Prepare Cheese Filling:
-Mozzarella cheese grated 100g (1 Cup)
-Cheddar cheese grated 100g (1 Cup)
-Dried oregano 1 tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Dried parsley 1 tsp
Prepare Dough:
-Fine atta (Fine flour) sifted ½ kg
-Namak (Salt) 1 tsp or to taste
-Dahi (Yogurt) 2 tbs
-Water 1 & ¼ Cup or as required
-Cooking oil ½ tbs
-Cooking oil 1 tsp
-Ghee (Clarified butter) 1 tbs or as required
Directions:
Prepare Cheese Filling:
-In a bowl,add mozzarella cheese,cheddar cheese,dried oregano,red chilli crushed,garlic powder,dried parsley,mix well & set aside.
Prepare Dough:
-In a bowl,add fine flour,salt & mix well.
-Add yogurt & mix well until it crumbles.
-Gradually add water & knead until dough is formed.
-Add cooking oil & knead dough again.
-Grease with cooking oil,cover & let it rest for 10-15 minutes.
-Knead dough again until smooth.
-Take a small dough (125g),make a ball & spread with the help of hand.
-Add prepared cheese filling (2-3 tbs),gather all the sides,twist,pinch & seal the ends,make a ball.
-Sprinkle dry flour,press gently & roll out with the help of rolling pin (makes 7-8).
-Heat griddle,place rolled paratha & cook from both sides with ghee.
How to Store Frozen Paratha:
-Heat griddle,place rolled dough and cook for 30 seconds (each side).
-Slightly cook all parathas & let them cool.
-Place thick plastic sheet and rolled dough and wrap with another thick plastic sheet,place another rolled dough and cover with another thick plastic sheet.
-Can be stored in freeze (zip lock bag) for up to 1-2 months.
-Cook directly & don’t thaw frozen paratha.
-Serve with spicy mayo.
22/12/2022
Haleem Style Beef Dalia
Ingredients:
Cooking oil 1/2 Cup or as required
Pyaz (Onion) sliced 2 medium
Boneless beef 400g
Adrak lehsan paste (Ginger garlic paste) 1 tbs
Hari mirch (Green chilli) crushed ½ tbs
Haldi powder (Turmeric powder) 1 tsp
Namak (Salt) ½ tbs or to taste
Dhania powder (Coriander powder) 1 tsp
Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
Zeera powder (Cumin powder) 1 tsp
Garam masala powder ½ tsp
Water 1 litre
Gandum ka dalia (Wheat porridge) 1 Cup (soaked for 3-4 hours)
Jau ka dalia (Barley porridge) ½ Cup (soaked for 3-4 hours)
Chana daal (Split bengal gram) ¼ Cup (soaked for 3-4 hours)
Water 7-8 Cups or as required Hot water 1-2 Cups
Namak (Salt) 1 tsp or to taste
Hari mirch (Green chilli) sliced
Pyaz (Onion) fried Hara dhania (Fresh coriander)
chopped Adrak (Ginger) julienne Chaat masala
Directions:
In a pot,add cooking oil,onion & fry until light golden.
Add beef & mix well until it changes color.
Add ginger garlic paste,green chilli,mix well & cook for a minute.
Add turmeric powder,salt,coriander powder,red chilli powder,cumin powder,garam masala powder, mix well & cook for 2-3 minutes.
Add water,mix well & bring it to boil,cover & cook on low flame for 25-30 minutes then cook on medium flame until meat is tender & oil separates (25-30 minutes).
Turn off the flame and let it rest for 2 minutes then take out oil (tarri) for later use.
Now mash beef with the help of masher & set aside.
In a pot,add wheat porridge,barley porridge,split Bengal geram,water,mix well & bring it to boil,cover & cook on low flame until tender (approx. 1 hour) & stir in between.
Now add prepared gravy in cooked lentil mixture,mix well and mash well with the help of wooden masher.
Turn on the flame,add hot water to adjust consistency & mix well.
Add salt & mix well.
Garnish with reserved oil (tarri),green chilli,fried onion,fresh coriander,ginger,chaat maala & serve!
21/12/2022
Yakhni Pulao with Shami Kabab & Steam Chicken (Inspired by Savour Pulao)
ngredients:
Prepare Shami Kabab:
-Boneless beef 500g
-Chana daal (Split bengal gram) washed 250g
-Pyaz (Onion) 1 medium
-Aalo (Potato) peeled 1 medium
-Hari mirch (Green chillies) 2-3
-Lehsan (Garlic) 3-4 cloves
-Adrak (Ginger) 2 inch piece
-Garam masala powder ½ tsp
-Namak (Salt) ½ tbs or to taste
-Lal mirch (Red chilli) crushed 1 tbs
-Zeera (Cumin seeds) 1 tsp
-Water 2 Cups
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Cooking oil for frying
-Anday (Eggs) 2 (whisked until foamy)
Prepare Steam Chicken:
-Water 3 Cups or as required
-Namak (Salt) 1 tbs
-Baking soda ½ tsp
-Adrak (Ginger) crushed ½ tbs
-Lehsan (Garlic) crushed ½ tbs
-Chicken large pieces 750g
-Cooking oil for frying
-Dahi (Yogurt) 1 Cup
-Tomato ketchup 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-Tikka masala 1-2 tbs
-Zeera powder (Cumin powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tsp
-Namak (Salt) 2 tsp or to taste
Prepare Pulao:
-Cooking oil ¼ Cup or as required
-Pyaz (Onion) fried 3 tbs
-Tamatar (Tomato) puree 1 Cup
-Imli (Tamarind) 1 tbs
-Saunf (Fennel seeds) crushed ½ tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Namak (Salt) 1 tbs or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chawal (Rice) 500g (soaked for 30 minutes)
-Yakhni (Stock) Beef or Chicken 2 Cups
-Water 1 Cup
Direction:
Prepare Shami Kabab:
-In a pressure cooker,add beef,split bengal gram,onion,potato,green chillies,garlic,ginger,garam masala powder,salt,red chilli crushed,cumin seeds,water,mix well & bring it to boil,cover & pressure cook on medium flame for 25 minutes then mix well & cook on high flame until mixture is dry.
-Let it cool completely.
-In a chopper,add boiled mixture,mint leaves,fresh coriander & chop well.
-Grease hands with oil,take small quantity of mixture (55g) and make kababs of equal sizes (makes 14).
-In a frying pan,heat cooking oil,dip kababs in whisked egg & shallow fry on medium flame from both sides until golden brown.
Prepare Steam Chicken:
-In a bowl,add water,salt,baking soda,ginger,garlic & mix well.
-Add chicken pieces,mix well & marinate for 30 minutes then strain properly until dry & set aside.
-In a wok,heat cooking oil & fry marinated chicken on medium flame until light golden in coor (8-10 minutes).
-In a bowl,add yogurt,tomato ketchup,ginger garlic paste,red chilli powder,garam masala powder, tikka masala,cumin powder,turmeric powder,coriander powder,salt & whisk well.
-Add fried chicken & mix well,cover & marinate for 30 minutes.
-In a wok,add water & bring it to boil.
-Place steamer over the pot & add marinated chicken,apply remaining marinade,cover & steam cook on low flame for 25-30 minutes & set aside.
Prepare Pulao:
-In a pot,add cooking oil,fried onion,pureed tomatoes,mix well & cook for 2 minutes.
-Add tamarind,fennel seeds,red chilli crushed,coriander seeds,red chilli powder,salt,cumin seeds, ginger garlic paste,mix well & cook until oil separates (4-5 minutes).
-Add rice,stock,water,mix well & bring it to boil,cover & steam cook on low flame for 12-15 minutes.
-Serve pulao with steam chicken & shami kabab!
20/12/2022
Chocolate Waffles
Ingredients:
Prepare Chocolate Sauce:
-milk 1 Cup
-Cocoa powder ½ Cup
-Sugar ¾ Cup
-Namak (Salt) ¼ tsp or to taste
-Cornflour 1 tsp or as required
-Vanilla essence 1 tsp
-Makhan (Butter) 1-2 tbs
Prepare Waffles:
-milk 1 & ¼ Cup (room temperature)
-Anday (Eggs) 2 (room temperature)
-Vanilla essence ½ tbs
-Makhan (Butter) melted 100g
-Maida (All-purpose flour) 2 Cups
-Cocoa powder ¼ Cup
-Baking powder 2 & ½ tsp
-Namak (Salt) ¼ tsp
-Brown sugar powdered ¾ Cup
Assembling:
-Cookie crumbs
-whipped cream
-Chocolate chips
-Icing sugar
-Banana slices
-Cherry
-Vanilla ice cream
Directions:
Prepare Chocolate Sauce:
-In a saucepan,add milk,cocoa powder,sugar,salt,cornflour,vanilla essence & whisk well.
-Turn on the flame & cook on low flame while mixing continuously until sauce thickens (3-4 minutes).
-Add butter & mix well.
-Let it cool.
Prepare Waffles:
-In a jug,add milk,eggs & whisk well.
-Add vanilla essence,melted butter,whisk well & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,baking powder,salt & sift together.
-Add brown sugar & mix well.
-Add milk & eggs mixture & whisk until well combined.
-Transfer the batter in a squeeze bottle.
-Preheat waffle maker & grease with cooking oil.
-Pour prepared waffle batter evenly on waffle iron,close the lid & cook for 5-6 minutes (makes 6-7).
Assembling:
Option # 1: Serve with Olper’s Whipped Cream
-On chocolate waffles,pour prepared chocolate sauce,cookie crumbs,olper’s whipped cream,chocolate chips, icing sugar & garnish with banana slices,cherry & mint leaves.
Option # 2: Serve with Ice Cream
-On chocolate waffles,add vanilla ice cream,prepared chocolate sauce,chocolate chips & garnish with cherry & mint leaves.
19/12/2022
Chana Daal Pulao
Ingredients:
-Ghee (Clarified butter) 4-5 tbs
-Laung (Cloves) 4-5
-Darchini (Cinnamon sticks) 2
-Badi elaichi (Black cardamom) 2
-Zeera (Cumin seeds) 1 tsp
-Sukhi lal mirch (Dried red chillies) 4-5
-Sabut kali mirch (Black peppercorns) 1 tsp
-Pyaz (Onion) sliced 2 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chillies) crushed 5-6
-Tamatar (Tomato) finely chopped 1 large
-Chana daal (Split bengal gram) 1 Cup (soaked for 3 hours)
-Namak (Salt) 2 tsp or to taste
-Saunf (Fennel seeds) powder 1 tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Chicken stock cube 2
-Water 5-6 Cups or as required
-Chawal (Rice) sella 500g (soaked for 1 hour)
-Pyaz (Onion) fried
-Hari mirch (green chillies) 5-6
-Pyaz (Onion) fried
Directions:
-In a pot,add clarified butter & let it melt.
-Add cloves,cinnamon sticks,black cardamom,cumin seeds,dried red chillies,black peppercorns & mix well.
-Add onion & fry until light golden.
-Add ginger garlic paste,green chillies & mix well.
-Add tomato,mix well & cook for 4-5 minutes.
-Add split bengal gram & mix well.
-Add salt,fennel seeds powder,coriander seeds & mix well.
-Add chicken stock cube,mix well & cook for 1-2 minutes.
-Add water,mix well & bring it to boil,cover & cook on medium flame until tender (14-15 minutes).
-Add rice,mix well & cook on high flame until water is reduced (4-5 minutes).
-Add fried onion,green chillies,cover with kitchen cloth & lid then simmer cook on low flame for 10-12 minutes.
-Garnish with fried onion & serve!
17/12/2022
Mong Daal Badam Halwa
Ingredients:
-Badam (Almonds) 25-26
-Hot water 1 Cup
-desi ghee 1 tbs
-Mong daal (Yellow lentil) ¾ Cup (soaked overnight)
-milk 1 & ½ Cup or as required
-milk 3 Cups
-desi ghee melted ½ Cup or as required
-Sugar ¾ Cup or to taste
-Elaichi powder (Cardamom powder) 1 tsp
-cream ½ Cup
-Orange food color ¼ tsp (optional)
-Badam (Almonds) sliced 1 tbs
-Pista (Pistachios) sliced 1 tbs
-Badam (Almonds) sliced
Directions:
-In a bowl,add almonds,hot water,cover & let them soak for 1 hour then peel the almonds & set aside.
-In a wok,add desi ghee & let it melt.
-Add yellow lentil,mix well & roast on medium flame until it changes color & dries up (8-10 minutes).
-Let it cool.
-In a blender jug,add roasted yellow lentil,peeled almonds,milk & blend well to make a thick paste.
-In a wok,add blended lentil paste & cook on medium flame until it comes together (8-10 minutes).
-Gradually add milk in batches while mixing continuously on medium flame.
-Add desi ghee,mix well & cook until it changes color (8-10 minutes).
-Add sugar,cardamom powder,mix continuously & cook until sugar is dissolved & ghee separates.
-Turn off the flame,add cream,orange food color & mix well.
-Turn on the flame,mix well & cook on medium flame for 4-5 minutes.
-Add almonds,pistachios,mix well & cook until ghee starts oozing out from halwa.
Presentation Idea:
-Grease bundt pan with cooking oil & sprinkles almonds.
-Add mong badam halwa,press & set evenly.
-Flip it on a serving plate,garnish with dried roses & serve!
16/12/2022
Fish Tikka Biryani
Ingredients:
Prepare Spice Mix:
-Sabut dhania (Coriander seeds) 2 tbs
-Zeera (Cumin seeds) 2 tbs
-Saunf (Fennel seeds) 1 tbs
-Ajwain (Carom seeds) 1 tsp
-Laung (Cloves) 8-10
-Hari elaichi (Green cardamom) 3-4
-Badi elaichi (Black cardamom) 2
-Sabut kali mirch (Black peppercorns) ¼ tsp
-Dahi (Yogurt) 4 tbs
-Lemon juice 3 tbs
-Hari mirch (Green chilli) paste 1 tbs
-Lehsan paste (Garlic paste) 1 tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Namak (Salt) ½ tbs or to taste
-Tandoori masala 1 tbs
-Zarda ka rang (Orange food color) 1/8 tsp
-Sarson ka tel (Mustard oil) 2-3 tbs
-Surmai (King fish) pieces 1 kg
-Cooking oil 3-4 tbs
-Hara dhania (Fresh coriander) chopped
-Koyla (Charcoal) for smoke
-Cooking oil ½ Cup
-Zeera (Cumin seeds) 1 tbs
-Laung (Cloves) 4-5
-Hari elaichi (Green cardamom) 2
-Badiyan ka phool (Star anise) 2
-Sabut kali mirch (Black peppercorns) ¼ tsp
-Tez patta (Bay leaves) 2
-Pyaz (Onion) sliced 1 large
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Hari mirch (Green chilli) paste 2 tbs
-Tamatar (Tomatoes) chopped 2 large
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Namak (Salt) 2 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Tandoori masala 2 tbs
-Lemon juice 3 tbs
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Aloo bukhara (Dried plums) 8-10
-Dahi (Yogurt) whisked ½ Cup
-Pyaz (Onion) fried handful
-Hari mirch (Green chillies) 3-4
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Chawal (Rice) sella 800g (boiled with salt until 3/4th done)
-Pyaz (Onion) fried handful
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Water 1-2 tbs
-Zarda ka rang (Orange food color) ¼ tsp
Directions:
Prepare Spice Mix:
-In a frying pan,add coriander seeds,cumin seeds,fennel seeds,carom seeds,cloves,green cardamom, black cardamom,black peppercorns & dry roast until fragrant.
-Let it cool.
-In spice mixer,add roasted spices & grind coarsely.Spice mix is ready!
-In a bowl,add yogurt,lemon juice,green chilli paste,garlic paste,Kashmiri red chilli powder,turmeric powder,red chilli powder,salt,tandoori masala,orange food color,prepared spice mix (1 & ½ tbs) & whisk well.
-Add mustard oil & whisk well.
-Add fish pieces,mix gently,cover & marinate for 30 minutes.
-In a wok,add cooking oil & marinated fish with marination,cover & cook on low flame for 2-3 minutes.
-Add fresh coriander,flip & fry on medium flame until done (5-6 minutes).
-Give coal smoke for 2 minutes.
-In a pot,ad cooking oil,cumin seeds,cloves,green cardamom,star anise,black peppercorns,bay leaves & mix well.
-Add onion & fry until light golden.
-Add ginger garlic paste,green chilli paste & mix well.
-Add tomatoes & mix well.
-Add reserved spice mix,red chilli powder,salt,turmeric powder,Kashmiri red chilli powder,tandoori masala,lemon juice,mix well & cook for 1-2 minutes.
-Add fresh coriander,mint leaves & mix well,cover & cook on low flame for 4-5 minutes then cook on high flame until oil separates.
-Add dried plums,yogurt,mix well & cook for 1-2 minutes.
-Takeout half gravy & reserve for layering.
-Add fried onion,green chillies,fresh coriander,mint leaves,half quantity of boiled rice,reserved gravy, fried onion,fresh coriander,mint leaves & remaining boiled rice.
-In water,add orange food color & mix well.
-Now add dissolved food color,fish tikka pieces with gravy,cover & steam cook on low flame for 12-15 minutes & serve!
15/12/2022
Baguette Omelete
Ingredients:
Doodh (Milk) ½ Cup
Makhan (Butter) melted 3 tbs
Paprika powder ½ tsp
Anday (Eggs) 5-6
Namak (Salt) ½ tsp or to taste
Kali mirch (Black pepper) crushed ½ tsp
Shimla mirch (Capsicum) chopped ¼ Cup
Tamatar (Tomato) deseeded & chopped ¼ Cup
Palak (Spinach) chopped ¼ Cup
Fresh parsley chopped 2 tbs
French Baguette ½ piece
Directions:
In milk,add butter,paprika powder,mix well & set aside.
In a bowl,add eggs,salt,black pepper crushed & whisk well.
Add capsicum,tomato,spinach,fresh parsley,whisk well & set aside.
Cut French baguette into diagonal slices.
On a non-stick frying pan,place French baguette slices and pour butter & milk mixture.
Turn on the flame and cook on low flame until golden brown (2-3 minutes).
Now flip the slices & pour prepared omelet mixture,cover & cook on low flame until done (approx. 10-12 minutes).
Now flip the omelet carefully with the help of a plate,cover & cook on low flame for 2-3 minutes.
Flip the omelet on serving plate,cut into slices & serve!
14/12/2022
Chicken Makhni Achari Handi
Ingredients:
Butter salted 100g
Boneless chicken cubes 1kg
Hari mirch (Green chilli) paste 2 tbs
Adrak lehsan (Ginger garlic) crushed 1 tbs
Pyaz (Onion) paste ½ Cup
Tomato paste 2 tbs
Dahi (Yogurt) whisked 1 & ½ Cup
Lal mirch (Red chilli) crushed ½ tbs
Zeera (Cumin seeds) roasted & crushed ½ tbs S
aunf (Fennel seeds) crushed 1 tsp
Sabut dhania (Coriander seeds) crushed ½ tbs
Kalonji (Nigella seeds) ½ tsp
Rai dana (Mustard seeds) yellow ½ tsp
Kali mirch powder (Black pepper powder) 1 tsp
Haldi powder (Turmeric powder) ½ tsp
Namak (Salt) 1 & ½ tsp or to taste
Garam masala powder ½ tsp
Coconut powder 2 & ½ tbs substitute: Almond paste/powder 2 tbs Achar (Mixed pickle) 2-3 tbs
Cream 4-5 tbs (room temperature)
Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
Hara dhania (Fresh coriander) chopped
Adrak (Ginger) julienne
Hara dhania (Fresh coriander) chopped
Butter salted
Directions:
In a wok,add butter & let it melt.
Add chicken & mix well until it changes color.
Add green chilli paste,ginger garlic,mix well & cook for 2-3 minutes.
Add onion paste,tomato paste,mix well & cook for 2-3 minutes.
Add yogurt,red chilli crushed,cumin seeds,fennel seeds,coriander seeds,nigella seeds,mustard seeds,black pepper powder,turmeric powder,salt,garam masala powder,coconut powder,mix well & cook on medium flame until oil separates (6-8 minutes).
Add mixed pickle & mix well.
On low flame,add cream,mix well & cook for 3-4 minutes.
Add dried fenugreek leaves,fresh coriander,cover & cook on low flame for 8-10 minutes.
Garnish with ginger,fresh coriander,butter & serve!
13/12/2022
Butter Masala Omelette
Ingredients:
-Pyaz (Onion) 2 medium
-Tamatar (Tomatoes) 3 medium
-Nurpur butter salted 30g (3 tbs)
-Cooking oil 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Namak (Salt) ½ tsp or to taste
-Zeera powder (Cumin powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Garam masala powder ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Water 3-4 tbs
-Hari mirch (Green chilli) chopped ½ tbs
-Hara dhania (Fresh coriander) chopped 1 tbs
-Nurpur butter salted 30g (3 tbs)
-Anday (Eggs) whisked 3
-Anday (Eggs) boiled & slices 6-7
-Hari mirch (Green chilli) chopped
-Hara dhania (Fresh coriander) chopped
-Chaat masala to taste
Directions:
-Grate onion & tomatoes with the help of garter & set aside.
-In a frying pan,add butter,cooking oil & let it melt.
-Add grated onion & tomatoes,mix well & cook on medium flame for 5-6 minutes.
-Add ginger garlic paste,salt,cumin powder,turmeric powder,garam masala powder,red chilli powder,black pepper powder,mix well & cook for 1-2 minutes.
-Add water,mix well & cook for 2 minutes.
-Add green chilli,fresh coriander & mix well.
-Add butter & mix well.
-Add whisked eggs & spread evenly.
-Add boiled eggs,green chilli,fresh coriander,chaat masala,cover & cook on low flame for 8-10 minutes.
-Serve butter masala omelette with paratha & tea.
13/12/2022
Easy Murgh Cholay – Chicken Cholay
Ingredients:
Water as required
Choley (Chickpeas) 1 Cup
Water 5-6 Cups or as required
Namak (Salt) ½ tbs
Ghee (Clarified butter) 3-4 tbs
Pyaz (Onion) sliced 2 medium
Chicken mix boti 500g
Adrak lehsan (Ginger garlic) crushed ½ tbs
Dhania powder (Coriander powder) 1 tsp
Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
Haldi powder (Turmeric powder) ½ tsp
Lal mirch powder (Red chilli powder) 1 tsp or to taste
Namak (Salt) ½ tsp or to taste
Water 3 tbs or as required
Tomato paste 2 tbs
Dahi (Yogurt) whisked 3 tbs
Chickpea water 1 & ½ Cup or as required
Lemon juice 1 & ½ tbs
Garam masala powder 1 tsp
Hari mirch (Green chillies) 3
Hara dhania (Fresh coriander) chopped
Directions:
In a bowl,add water,chickpeas & soak for overnight then strain & rinse with tap water.
In a pressure cooker,add chickpeas,water,salt,mix well & bring it to boil,cover & pressure cook until its tender (approx. 12-15 minutes) then strain,set aside & reserve chickpea stock for later use.
In a pot,add clarified butter & let it melt.
Add onion & fry until golden.
Add chicken & mix well until it changes color.
Add ginger garlic,mix well & cook on medium flame for 2-3 minutes.
Add coriander powder,Kashmiri red chilli powder,turmeric powder,red chilli powder,salt,mix well & cook for a minute.
Gradually add water,mix well & cook for 3-4 minutes.
Add tomato paste,yogurt,mix well & cook for 2-3 minutes.
Now add reserved chickpea stock/ water,mix well & bring it to boil,cover & cook on low flame until chicken is tender & oil separates (8-10 minutes).
Add boiled chickpeas & mix well.
Add lemon juice & mix well.
Add garam masala powder,green chillies,cover & simmer on low flame for 3-4 minutes.
Garnish with fresh coriander & serve with naan.
12/12/2022
Special Breakfast Omelette
Ingredients:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 1 large
-Aloo (Potatoes) small cubes 2 medium
-Tamatar (Tomatoes) chopped 2 medium
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Anday (Eggs) 5-6
-Lal mirch (Red chilli) crushed ½ tsp
-Hari mirch (Green chillies) whole 3-4
-Hara dhania (Fresh coriander) chopped
Directions:
-In a frying pan,add cooking oil,onion & sauté until translucent.
-Add potatoes,mix well & cook until light golden (5-6 minutes).
-Add tomatoes & mix well,cover & cook on low flame until tomatoes are soft (4-5 minutes).
-Add salt,black pepper powder,mix well & cook for a minute.
-Add eggs one by one,red chilli crushed & green chillies,cover & cook on low flame for 6-8 minutes.
-Sprinkle fresh coriander,cut into slices & serve with paratha & tea.
12/12/2022
Chicken Changezi
Ingredients:
Chicken 500g
Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
Lemon juice 1 & ½ tbs
Lal mirch powder (Red chilli powder) 1 tsp or to taste
Dhania powder (Coriander powder) 1 & ½ tsp
Namak (Salt) 1 tsp or to taste
Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
Zeera powder (Cumin powder) 1 & ½ tsp
Tamatar (Tomatoes) 3 medium
Pyaz (Onion) 2 medium
Hari mirch (Green chillies) 5-6
Kashmiri lal mirch (Kashmiri red chillies) 2 medium
Tez patta (Bay leaves) 2
Zeera (Cumin seeds) 1
tsp Sabut kali mirch (Black peppercorns) 1 tsp
Badi elaichi (Black cardamom) 1
Jaifil (Nutmeg) ¼ piece
Laung (Cloves) 2
Javitri (Mace) 1
Water 1 & ½ Cup
Cooking oil 2 tbs
Cooking oil 3-4 tbs
Adrak lehsan paste (Ginger garlic paste) 1 tbs
Dhania powder (Coriander powder) ½ tsp
Garam masala powder ½ tsp
Cream 3-4 tbs
Kasuri methi (Dried fenugreek leaves) ½ tsp
Hara dhania (Fresh coriander) chopped
Directions:
In a bowl,add chicken,ginger garlic paste,lemon juice,red chilli powder,coriander powder,salt, Kashmiri red chilli powder,cumin powder & mix well,cover & marinate for 30 minutes.
In a saucepan,add tomatoes,onion,green chillies,kashmiri red chillies,bay leaves,cumin seeds,black peppercorns,black cardamom,nutmeg,cloves,mace,water,mix well & bring it to boil,cover & cook on medium flame for 6-7 minutes.
Let it cool.
In a blender jug,add boiled mixture,blend well & set aside.
In a wok,add cooking oil,marinated chicken,cover & cook on low flame for 8-10 minutes & keep turning sides in between then cook on high flame until chicken is charred & done.
In the same wok,add cooking oil,blended paste,ginger garlic paste,salt,cumin powder,red chilli powder,coriander powder,garam masala powder,mix well,cover & cook on medium flame until oil separates (6-8 minutes).
Now add cooked chicken & stir gently,cover & cook on low flame until oil separates (4-5 minutes).
Turn off the flame,add cream,dried fenugreek leaves & mix well.
Turn on the flame & cook on medium flame for 2-3 minutes.
Add fresh coriander.
Garnish with fresh coriander & serve!
11/12/2022
Turkish Breakfast Menemen
Ingredients:
-Hari mirch (Green chilli) large 1
-Cooking oil 1 tbs
-Makhan (Butter) 2-3 tbs
-Pyaz (Onion) chopped 1 medium
-Tamatar (Tomatoes) pureed 1 Cup
-Namak (Salt) ½ tsp or to taste
-Lal mirch (Red chilli) crushed ¼ tsp
-Paprika powder ¼ tsp
-Kali mirch powder (Black pepper powder) ¼ tsp
-Chicken sausage sliced 1
-Cheddar cheese grated 3 tbs
-Mozzarella cheese grated 3 tbs
-Anday (Eggs) 2
-Mozzarella cheese grated 4 tbs or as required
-Hara dhania (Fresh coriander) chopped
11/12/2022
Hunzai Chicken Handi
Ingredients:
-Tamatar (Tomatoes) 3-4 medium
-Pyaz (Onion) fried 3 tbs
-Hari mirch (Green chilli) 1
-Dahi (Yogurt) whisked 1/3 Cup
-Tikka masala 1 tbs
-Lemon juice 1 tbs
-Boneless chicken cubes 750g
-Cooking oil 2-3 tbs
-Sabut lal mirch (Button red chillies) 5-6
-Dhania powder (Coriander powder) 1 tsp
-Namak (Salt) ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Garam masala powder 1 tsp
-Haldi powder (Turmeric powder) ¼ tsp
-cream ½ Cup (room temperature)
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-desi ghee 1 tbs
-Shimla mirch (Capsicum) cubes
-Pyaz (Onion) cubes
-Pyaz (Onion) fried
10/12/2022
Street Style Omelette Sandwich
Ingredients:
-Hari mirch (Green chilli) 1
-Tamatar (Tomato) half
-Pyaz (Onion) 1 small
-Pink salt ¼ tsp or to taste
-Kali mirch powder (Black pepper powder) ¼ tsp or to taste
-Lal mirch powder (Red chilli powder) ¼ tsp or to taste
-Lal mirch (Red chilli) crushed ¼ tsp or to taste
-Anday (Eggs) 2-3
-Hara dhania (Fresh coriander) chopped 1 tbs
-Cooking oil 1-2 tbs
-Bread slices 2
-Cheddar cheese slice 1
-Mozzarella cheese as required
-Chaat masala to taste
-Mozzarella cheese as required
-Hara pyaz (Green onion) leaves chopped
10/12/2022
Murghi ke Panjay ka Salan – Chicken Feet Curry
Ingredients:
-Murghi ka panjay (Chicken feet) 12-15
-Hot water as required
-Ice chilled water as required
-Pyaz (Onion) 2 medium
-Water ½ Cup
-Cooking oil ¼ Cup or as required
-Sabut kali mirch (Black peppercorns) 1 tsp
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaf) 1
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 3-4
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Water 1 & ½ litre or as required
-Hara dhania (Fresh coriander) chopped
Ingredients:
-Murghi ka panjay (Chicken feet) 12-15
-Hot water as required
-Ice chilled water as required
-Pyaz (Onion) 2 medium
-Water ½ Cup
-Cooking oil ¼ Cup or as required
-Sabut kali mirch (Black peppercorns) 1 tsp
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaf) 1
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 3-4
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Dhania powder (Coriander powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked ½ Cup
-Water 1 & ½ litre or as required
-Hara dhania (Fresh coriander) chopped