Food and Recipes

One of the famous Rajsthani thaali:)

For Baati:

1 cup whole wheat flour
oil 2 tsp
salt as per taste

method: make a dough and knead well for 5 to 7 minutes then make equal shape(round) and heat in oven/microwave oven..bake till it get hard and started cracking its upper layer. turn it after every 2nd minute so it will cooked from all sides. now arrange the baatis in a bowl and pour melted ghee on it.
note: its a simple recipe fr the better taste you can add turmeric, cumin seeds.

For Daal:

1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

Note: its a panchmel daal...you can make simple daal or any other style:)

Enjoy!

 

Ingredients
200 gms paneer (cottage cheese)
2-3 pcs chopped tomatoes
2-3 pc chopped onions
1 1/3 tbsp cashewnut (kaju) paste (Optional though flavor is awesome)
1 tsp ginger-garlic (adrak-lehsun) paste
2/3 tsp chilli paste
2/3 tsp tomato puree
1/3 tsp garam masala
salt to taste
1/3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2/3 tsp coriander (dhania) powder
oil for deep frying

 

Method
1.Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
Add the ginger, garlic and chilli paste, mix well and saute till it is brown.
Else you can also grind onion with garlic and ginger.

2.Add the tomato- chilli paste and saute for 6 to 8 minutes. ( You will know that tomatoes are cooked when the oil starts floating on it).

3.Add 1/2 cup water and bring it to a boil on a slow flame.

Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside. ( Soak fried paneer in hot water to maintain their softness, but I avoid frying paneer as such and use directly in gravy :/ )

4.Add all the dry masala and salt to the puree and mix well.
Add the cashewnut paste mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.

5.Just before serving, heat the gravy and add the paneer pieces into it.
Serve hot garnish with coriander.

 
Ingredients to make KFC Style Chicken wings recipe :

• 2 Chicken leg pieces (remove skin)

For Marinate Chicken :

• 100 gms hung curd(Yogurt)
• 1 tbsp Kashmiri red chilli powder
• 2 tbsp Ginger and garlic paste
• 2 tbsp Onion paste
• 1 tsp Green chilli paste
• 1 1/2 tbsp Tandoori Chicken Masala
• cornflakes Crashed
• Sugar just a pinch
• Salt as per taste

Direction to make KFC Style Chicken wings recipe :
1. Take a bowl, add yogurt and all ingredients, mix it well.
2. Now marinate the chicken pieces with marinade masala, for atleast 3 to 4 hours ( Preferably overnight) in the refrigerator.
3. Take out marinate chicken pieces from refregerator and immediately rolling in the crashed cornflakes to form an uniform coating on it.
3. Preheat the oven 200 ° C.Now drain off the excess water and the oil that comes out of the baking chicken in the grill and turns the chicken pieces and bake them on all side for another 18 to 20 minutes.
4. Turn the chicken pieces and baked for 15 to 20 minutes till they cook well .
5. Remove the tray from the oven and serve hot with spicy tomato sauce.

250 gm cottage cheese (paneer)
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

• Cut round slices of tamatar and pyaj and keep them aside.
• Cut paneer in cubes.
• Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
• Now add paneer cubes and mix well.
• Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
• Then cook them in a preheated oven and keep aside.
• Heat oil in a pan and put ginger garlic paste and green chilly in it.
• Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
• Add finely chopped tomato and cook until oil floats on the surface.
• Then add kaju paste and cook for 5-10 minutes.
• Then add all the spices and cook for 2 minutes.
• Lastly add paneer cooked in oven and cook for 5 minutes.
• Garnish with coriander and serve hot.

Ingredients:

3 lbs mutton
1 onion, thinly sliced
2 inch piece of fresh root ginger, finely chopped
2 cloves garlic, crushed
2 tbsp garam masala
1 tsp each paprika, turmeric and chili powder
4 cardamom pods, crushed
salt To taste
1 cup plain yogurt ( I used Greek)
2 cups canned chopped tomatoes
fresh cilantro to garnish. (I forgot to garnish when i took the pics=:)

*Heat the oil in a large heavy based frying pan and add the onion, ginger, garlic, spices and a good pinch of salt. Fry over a low heat for 5 minutes, or until the onions have softened.

*Add the meat and 2 tablespoons of the yogurt. Increase the heat to medium and cook for 4 minutes or until the yogurt is absorbed. Repeat with the rest of the yogurt.

* Increase the heat to high, stir in the tomatoes and 1 cup of water and bring to a boil Reduce the heat, cover and simmer for 40 minutes or until the meat is tender, stirring occasionally and adding more water if the sauce becomes too dry.

*Uncover the pan, increase the heat to high and cook stirring constantly, for 5 minutes or until the sauce thickens. Garnish with cilantro. And a dollop of sour cream.

Chilli soya panner is nice amalgamation of Chinese and indian food.With nice indian spice and chinese sauces.

 Ingredients:

1 large Onion finely chopped

2 -3 green chillies chopped or to taste

1tsp of dark soya sauce

1 tsp of chilli sauce

2 tsps of hot and sweet sauce or to taste

a pinch of pepper powder

and Salt to taste

3 tablespoons of Maida
tbsp of ginger and garlic paste each (divided)[6-7 small cloves of finely chopped garlic optional]

1tbsp of Oil and additional for frying, water as needed

Procedure:
Take a bowl and add 3tbsp of maida and add enough water to make a batter(how u would to make pakoras, the consistency should be thick but not too runny) add the ginger garlic paste and a pinch of pepper, and add salt to taste. mix it well. dip all the pieces of paneer into the batter coating it well, and deep fry it on medium high heat until golden brown and keep it aside.

heat one tbsp of oil on medium heat, add the finely chopped onions and fry until they turn transluscent, add half of the ginger and garlic paste,(and the chopped garlic) give it a 30 secs stir and add the green chillies (at this point u could add red/yellow/green bell pepper as well, and stir it for a minute i didnt as i didnt have it) then add 1 tsp of dark soy, 1 tsp of chilli sauce, and 2 tsps of hot and sweet sauce (u could also add tomato ketchup as per ur taste) give it a mix and add salt to taste (remember soy sauce as already salt in it plus u have added salt in the batter while frying paneer). Add the pieces of friend paneer and cook it for another 2 mins. to make gravy, add 1tbsp of the maida batter to the sauce mixture and add quarter cup of water or a little more depending on how thick or liquidy u want ur gravy to be..then add the paneer and cook it on a medium for 1-2 mins.

Serve hot and as a appetizer with noodles, fried rice or Schezwan fried rice ^_^ Serves 4 -5 people :D

Prawn (Shrimp) Biryani......

30 prawns
3-4 tbsp oil (EVOO)
3 onions
2 Bay leaf
5-6 Green Chillies
1 bunch Coriander (Cilantro) leaves
2 Lemons (juice )
3 Tbsp Ginger and Garlic paste ( 2 for the sauce and 1 to marinate )
2 Maggie Chicken cube (This gives wonderful taste, Moms idea )
3-4 Tbsp Curd (use plain curd as it tastes better than Fat free/Non-fat)
1 Tbsp red chillie powder
Half Tbsp coriander powder
Half packet Biryani masala (MDH Bombay Biryani Masala-> it has 2 packets- use half pwd of 1 packet for 30 prawns )

Step 1 : Marinate prawns with salt,ginger & garlic paste,turmeric and few drop of lemon juice.

Step 2 : Put oil in a pan. After the oil is hot put prawns and fry for 5-6 mins. Once the prawns colour change... take it out in a bowl and keep it aside.In the same oil put bay leaf,onions,green chillies,ginger&garlic paste,coriander leaves and cook till the onion turns to light brown.

Step 3 : In a bowl mix curd,red chillie pwd,coriander pwd,biryani masala and chicken cube. After the onion turns light brown add the curd mixture to it. Cook for 5 mins and then add lemon juice.

Step 4 : Add prawns and cook for 8 mins. Cook Basmati rice seperately with cardamon, cumin seeds and salt & then add the Prawns masala to the Rice.

Step 5 : Don't forget me while eating :D

Mushroom/Capsicum fried rice~ for 2 people

Ingredients:
1 cup rice boiled
1 tsp garlic chopped
1 cup mushrooms or capsicum chopped
1/2 cup green peas(if available )
1 spring onion chopped
a pinch of black/white pepper
1 tsp oil
1 tsp garam masala n other available spices
1 cup chopped tomatoes
1 tsp each: Coriander powder, turmeric, asafoetida, salt, chilli powder for taste
a pinch of sugar for balance not necessary
1 n 1/2 tsp soy saus
1 n 1/2 tsp tomato saus
for dip: Cumin seeds, mustard seeds, fenugreek seeds, curry leaves
Heat oil in a pan. add cumin, musterd, fenugreek n curry leaves. add chopped onion n garlic and stir-fry for 2 mins or till onion get red. now add coriander powder, turmeric, asafoetida powder and salt and chilli powder. fry it for 5 mins till it get dry. now add suger and sauces, rice and black pepper, stir fry for another 5 mins. garnish with lemon and tomatoes. serve hot:)

Kashmiri Dum Aloo(Potato) is the nice and authentic Indian recipe.It has nice Indian spices and most commonly use Vegetable potato.Must try this.

Ingredients:

• 1 kg baby potatoes (or any small potatoes)

• 1 tsp cumin seeds roasted gently and ground into a powder

• 1 tsp garam masala

• 3-4 Kashmiri red chillies roasted and powdered

• 1 tsp ginger powder

• 1 tbsp fennel/aniseed powder

• 1/2 tsp cardamom powder

• 4 tbsps mustard oil

• 6 cloves roasted and powdered

• A pinch of asafetida

• Vegetable/ canola/ sunflower cooking oil to deep fry potatoes
• Salt to taste

• A cup of firm dough made from flour and water

Preparation:

1. Mix a teaspoon of salt in a bowl of water (about 3 cups). Poke the potatoes with a fork and then soak in this water for 20 minutes.
2. Heat the oil for deep frying, on a medium flame. Fry all the potatoes till golden brown. Drain on paper towels and keep aside.
3. Mix the Kashmiri chilli, ginger, cardamom and fennel powders. Add the potatoes to this mix and keep aside.
4. Heat mustard oil in another pan on a medium flame.
5. Add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil.
6. Add this to the potato mix, stir thoroughly and cover
7. Seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
8. Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutess, and serve hot.