Home made almond chocolates.

 Does anyone think that chocolate needs any descriptions ? A big no from my side as we all know that chocolates are meant to be eaten .Chocolates are the best gifting options for our near and dear ones .The melt in mouth texture of chocolates can be felt by anyone who likes it the most.It is easily available in the near by stores of our locality ,but this time dropped the idea of buying those ones and thought of making some home made chocolates .First time I tried so as a beginner in chocolate making I will rate myself 7 out of 10 and I am very much interested to enhance my skills in chocolate making .Here goes the recipe.

Preparation time :2 hours
Cooking time : 10 minutes

Ingredients:
Coco powder - 2 tbsp
milk powder - 6 tbsp
sugar - 6 tbsp
water - 1/4 cup
butter - 3 tbsp
chopped roasted almond - 2 tbsp


Method of Preparations:
1.Make sugar syrup of mentioned water and sugar by stirring continuously till one thread is formed.
2.Add butter and remove the pan from heat.
3.Sieve milk powder and coco powder and add it to the sugar syrup.
4.Mix well till no lumps are found.
5.Add chopped almonds and mix well.
6.Pour the chocolate mixture in chocolate mould .
7.Refrigerate it for 2 hours and have it anytime you want.







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Maida Burfi - festive sweets .

 Maida (Refined flour) burfi is an easy to make Indian sweets as compared to other sweet preparations in India in festive season.It also takes very less time to cook as the flour is refined and the other items we use while making it are already cooked before , we just have to make the exact amount and that's it.For beginners in cooking also its quite preferable as powdered sugar is used instead of sugar syrup(the most difficult thing to make while making sweets as proper consistency check is quite difficult). So here goes the recipe.

Preparation Time: 10 minutes
Cooking time :15 minutes
makes 15 to 20 burfis

Ingredients:
Maida- 1/2 cup
ghee- 1/4 cup
condensed milk -2 tbsp
hot milk - 1/2 cup
powdered sugar - 3 tbsp
cardamom powder - 1 tsp
green food color a pinch

Preparation Method:
1.Heat ghee in a pan , fry maida in ghee for 10 minutes in low flame.
2.Add condensed milk and mix well.
3.Add hot milk with  food color , mix well and cook for 2 minutes.
4.Add powdered sugar and mix well.
5.Place butter paper in a plate and place the burfi mixture evenly.
6.Garnish with chopped pista .
7.Refrigerate for 1 hour .Have it any time and share with relatives and friends .



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Chicken Kolhapuri.

Kolhapuri chicken is a non vegetarain curry we can get in the western part of India.Kolhapur is a famous place in Maharashtra which is famous for so many items like kolhapuri chappal(slippers) , kolpuri teekhi mirchi(spicy red chili).The curry they people prepare is a fantastic blend of different spices like black pepper , cinnamon , dry coconut and so many more spices.The dish I am going to make today is one of the authentic chicken curry with a great taste.Lets make the famous curry.





Preparation time:30 minutes
Cooking time : 1 hour
Serves -3 to 4

Ingredients:
chicken - 300 grams
onion finely chopped -3 medium
tomato puree - 4 tbsp
turmeric powder -1/2 tsp
ginger garlic paste - 2 tbsp
salt to taste
coriander chopped
nutmeg powder - 1/2 tsp
oil - 2tbsp

For Dry Roast 
cloves - 8
mace -1 blade
poppy seeds -1 tbsp
sesame seeds- 1 tbsp
black pepper corns - 10
bedgi red chili -5
dry coconut grated -1/4 cup
cinnamon- 1 inch stick
green cardamom - 4
black cardamom -1
cumin seeds - 2 tsp


Method of Preparations :
1.Dry roast all the spices included in the dry roast category.Let it cool for 10 minutes.Grind the spices in to a smooth powder.
2.Marinate chicken with half amount of kolhapuri masala powder and salt for 20 minutes .Cook the chicken in microwave for 20 minutes. (If you don't have a microwave just marinate the chicken for 30 minutes )
3.Heat oil in a pan add chopped onions and fry till golden brown .
4.Add ginger garlic paste , turmeric powder , nutmeg powder and cook for 5 minutes.
5.Add tomato puree and left over masala powder and fry the masala for 5 minutes.
6.Add marinated chicken and cook till it get soft.(If microwaved chicken than cook for 20 minutes by adding water ,if not microwaved cook for 30 to 40 minutes).
7.Garnish with coriander leaves and serve with naan , roti or steamed rice.







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Chana Masala from mom's kitchen.



Chana Masala is one of my favorite curry from my childhood.My mom used to cook it when there was any special occasion in our home.I remember having it with poori and kheer another authentic oriya dishes prepared by my mom .I tried many times to cook the same way my mom used to cook it but failed again and again but this time i got succeeded.This time it came out fantastic.
  One funny incident regarding this recipe .It was the time my elder sister was doing her Masters in a distant place from my home and every college holiday she used to come home and while leaving for hostel she used to take so many home cooked food items like kheer , pitha(oriya style cake) , chana ,paneer curry  etc etc. One time my mom cooked chana masala , kheer and poori for her, while leaving for the hostel she took the wrong dabba(containing ghee) instead of taking the right dabba(containing chana). She got shocked to open the dabba containing ghee  and we people me , my mom and younger sister knew it when she gave a call to us after reaching there.We got a great laugh for it and till now we make fun of my sister when my mom used to cook it.

Preparation Time -8 to 9 hours
Cooking time - 40 minutes
Serves -4

Ingredients:
kabuli chana- 200 grams
onion - 2 big sliced
4 medium sized Tomato - blanched and pureed
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder - 1 tsp
chole masala - 2 tsp
coriander powder - 1 tsp

cardamom powder - 1/2 tsp
oil- 2 tbsp
ginger julienne -1 tsp
green cardamom - 4 to 5
salt to taste
water as required


Method of Preparations:
1.Wash kabuli chana and soak for 8 to 9 hours or overnight , boil it in a pressure cooker with enough water till it is soft.
2.Heat oil in a pan, fry sliced onions , ginger julienne , green cardamom fry till onion turns golden brown.
3.Add ginger garlic paste and fry till raw smell goes.
4.Add turmeric powder , red chili powder ,chole masala , coriander powder and fry for 1 minute.
5.Add tomato puree and fry for 10 minutes or till the oil separates from masala .
6.Add boiled chana , salt to taste , ginger julienne ,mix well and cook for 10 more minutes by adding 1/4 cup water.
8.Add cardamom powder and mix well.
8.Serve hot with poori , bhature ,plain parantha or steam rice.

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Chicken Do Pyaja.

Preparation Time:2-3 hours
 Cooking Time: 40 minutes
Serves: 4

Ingredients:
Chicken pieces with bones- 300 grams(marinated with curd and pinch of salt)
2 medium sized onions - cut into rings
1 big sized onion- finely chopped
2 medium sized tomato blanched and pureed
capsicum - 1 medium cut into rings
tej patta - 1
cloves - 4
cinnamon - 1 small stick
cumin seeds - 1/2 tsp
black pepper corn - 1/4 tsp
green cardamom - 2
ginger garlic paste- 1/2 tbsp
haldi powder - 1/4 tsp
cumin(jeera) powder - 1/2 tsp
coriander powder - 3/4 tsp
black pepper powder - 1/2 tsp
garam masala powder - 3/4 tsp
nut meg powder - 1/4 tsp
oil- 2 tbsp
salt to taste
onion rings and capsicum rings for garnishing
coriander leaves - 1tbsp

Method of Preparation:
1.Blanch tomatoes .(Soak tomatoes for 30 minutes in boiled water)
2.Make puree of blanched tomato.
3.Heat 2 tbsp oil in a frying pan , add tej patta , cumin seeds, cardamom ,black pepper corns , cinnamon , and cloves and saute for 2 minutes .
4.Add chopped onions and fry till golden brown , add ginger garlic paste till the raw aroma goes.
5.Add tomato puree, cumin powder , coriander powder, pepper powder , garam masala , turmeric powder  powder  and cook for another 5 minutes .
6.Add marinated chicken , onion rings ,nutmeg powder and salt to taste and again cook for 20 minutes.
7.Add curd ,capsicum rings , coriander chopped , mix properly and cook for another 5 minutes
8.Chicken do pyanja is ready to serve.Serve hot with onion rings and capsicum rings with Indian bread of your choice.



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Rawa Kesari .

 
Ingredients:
sooji(rawa) - 1 cup
hot milk - 2 cups
sugar- 3/4 cup
ghee- 1/2 cup
cardamom powder -1 tsp
cashew nuts - 8 to 10
food color - as required

Method of prepration
1.Heat ghee in a frying pan and fry rawa and cashew nuts for 10 to 15 minutes in low flame .
2.Add milk , mix well so no lumps found.cook for 10 more minutes.
3.Add sugar , cardamom powder ,mix well .
4.Mix food color in 1 spoon water and add it to the rawa mixture.
5.Serve hot or cold as you like it.




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Restaurant style Mushroom Pepper Masala.



Mushroom pepper masala is one of the very common starter easily
available in southern part of India.People from south India love mushrooms .So there are a lots of varieties of mushroom curries available in south Indian restaurants.Here is the restaurant style pepper mushroom masala preparation method.This way you can make the mushroom masala and enjoy it in family get together or you can surprise your loved ones with this mushroom recipe.


Preparation Time:5 minutes
Cooking time : 15 minutes
Serves - 3 to 4
Ingredients:
button mushroom - 200 grams(small size)
ginger garlic paste - 1/2 tbsp
tomato puree - 2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
green capsicum - 1 medium sized(sliced)
curry leaves - 6 to 7 
green chili sliced - 2
fennel seeds - 1/4 tsp
2 medium sized onion - sliced
cumin seeds - 1/2 tsp
oil - 1  tbsp
black pepper corn - 1 tsp(roasted and roughly powdered)
salt to taste


Method of Preparations:

1.wash mushroom , heat 1/2 tsp oil in a pan and fry mushroom  with pinch of salt and 1/4 tsp roasted black pepper corn powder for 5 minutes in medium high flame .Remove and keep aside.
2.Heat rest of oil in the same pan , add curry leaves , sliced green chili  , fennel seeds and cumin seeds , fry for 1 minute.
3.Add sliced onion ,ginger garlic paste and fry for 2 minutes.
4.Add turmeric powder ,red chili powder , coriander powder , and fry for 1 minute.
5.Add sliced capsicum , salt to taste ,tomato puree and cook for 3 to 4 minutes more .
6.Add mushroom and black pepper powder and fry for 2 to 3 minutes.
7.Sprinkle garam masala, mix properly and remove from pan.
8.Serve hot as starter or serve with roti or jeera rice .




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Raseele Lobia - black eyed beans juicy indian curry.

 



Preparation Time:10 minutes
Cooking time : 25 minutes
Serves - 3 to 4

Ingredients:
Boiled black eyed beans(lobia) - 100 grasm
ginger garlic paste - 1/2 tbsp
tomato puree - 4 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
curd - 2 tbsp
coriander leaves chopped - 1tbsp
cumin seeds - 1/2 tsp
oil - 1 tbsp
water - 1/2 cup
salt to taste

Method of Preparations:
1.Heat oil in a pan ,add cumin seeds and fry for 1 minute.
2.Add ginger garlic paste and fry for 2 minutes.
3.Add turmeric powder ,red chili powder , coriander powder , and fry for 1 minute.
4.Add tomato puree and cook for 3 to 4 minutes more .
5.Add water ,2 tbsp mashed lobia, boiled lobia , salt to taste and cook till the gravy thickens.
6.Sprinkle garam masala and remove from pan.
7.Serve hot with roti or steamed rice.

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Jhatpat Aloo ki subji .

When you don't have enough time to prepare any delicious dish and you want to have it than try this easy potato curry.It takes very less time to prepare as well as cook and tasty too.



Preparation Time:10 minutes
Cooking time : 15 minutes
Serves - 2 to 3

Ingredients:
Boiled baby potato - 20 to 30
ginger garlic paste - 1/2 tbsp
tomato puree - 4 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
curry powder - 1 tsp
garam masala powder - 1/2 tsp
curry leaves - 5 to 7
red chili - 2 to 3
cumin seeds - 1/2 tsp
oil - 1 tbsp
water - 1/2 cup
salt to taste

Method of Preparations:
1.Heat oil in a pan ,add cumin seeds , red chili , and curry leaves and fry for 1 minute.
2.Add ginger garlic paste and fry for 2 minutes.
3.Add turmeric powder ,red chili powder , curry powder , and fry for 1 minute.
4.Add tomato puree and cook for 3 to 4 minutes more .
5.Add potato, salt to taste and water and cook till the gravy thickens.
6.Sprinkle garam masala and remove from pan.
7.Serve hot with roti or steamed rice.

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Jhatpat paneer bhuji - stir fry cottage chesse with veggies.

It is one of the easy north Indian paneer recipe which is cooked in just some minutes so it is my all time favorite.Generally paneer dishes require lots of spices and oil but this dish is prepared with very less oil and less spices.It is very healthy as we can add lots of veggies like capsicum , tomatoes into it .It tastes fantastic with naan and paranthas .

Preparation time: 10 minutes
Cooking time : 15 minutes
Serves - 5 to 6

Ingredients:
paneer - 200 grams
capsicum - 1 big size
tomato - 2 medium size
onion - 2 medium size
cumin seeds - 1/2 tsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
pao bhaji masala - 1 tsp
salt to taste 
refined oil - 1 1/2 tbsp

Method of Preparations:
1.Chop onions , tomatoes and capsicum , crush paneer.
2.Heat oil in a pan , add cumin seeds and let it sizzle.
3.Add onion , capsicum and fry for 2 minutes in high flame.
4.Add turmeric powder , red chili powder , pao bhaji masala and salt to taste.
5.Add chopped tomato and fry for 2 more minutes.
6.Add crushed paneer and mix well and cook for 3 to 4 minutes .
7.Serve hot with paranthas . 
 

 




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Lahsooni Aloo fry - Potato fry in garlic flavour.

Lahsooni aloo fry is my favorite from childhood.My grand mom from mom side used to make it and serve it with hot crispy paranthas in breakfast and I was loving to have it anytime. Let me tell you first that my grand mom was a great cook .She used to spend a lot of time in the kitchen making lots of mouth watering dishes .Till now I don't understand  how she cooked this much delicious food with very less ingredients .None of my aunties or uncles (children of grand mom), not even my mom can cook like her .As these days I prefer cooking by my own , I thought to give it a try in my kitchen .Below is the recipe.
Preparation Time:10 minutes
Cooking Time : 20 minutes
Serves - 5

Ingredients:
Big sized potato - 4
Garlic(lahsoon) - 4 to 5 cloves
Refined oil - 1 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
Indian curry powder - 1 tsp
mustard seeds - 1/2 tsp
salt to taste

Method of Preparations:
1.wash and cut potatoes into tiny cubes.
2.Finely chop garlic cloves.
3.Heat oil in a pan , add mustard seeds , let it sizzle.
4.Add chopped garlic and fry for 2 minutes.
5.Add potato cubes , red chili powder , turmeric powder , curry powder ,salt to taste ,mix well.
6.Cover the lid and cook potatoes till tender in low flame.
7.Remove the lid , higher the flame and cook the potatoes till crispy.
8.Serve hot with hot paranthas.

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Easy Mushroom Curry.

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 3 to 4
Ingredients :
Mushroom - 200 grams (sliced)
red chili powder - 1 tsp
turmeric powder- 1/4 tsp
curry powder - 1tsp
besan(gram flour) - 1 tbsp
curd - 1/4 cup
cream - 1/2 tbsp
salt to taste
oil - 1 tbsp
water - 1/4 cup

Method of Preparations:
1. Heat oil in a pan , fry sliced mushroom for 4-5 minutes.
2.Add red chili powder , turmeric powder , curry powder , salt to taste , mix well and cook for 1 minute.
3.Add gram flour and mix well.
4.Add curd , water and mix well and cook for 4-5 minutes.
5.Add fresh cream , mix well .
6.serve hot with naan or roti.


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Chole Bhature - chana bhatura.

Have you ever tasted Chole Bhature in North India specially in Delhi or Punjab ?If not than stop calling yourself a big foodie .Just try to taste it once in your life and than you will know why people praise so much about food of northern part of india.It is the signature dish of any type of restaurants ,hotels or road side food joints in northern part of India but now it is easily available everywhere in India .It is one of the mouth watering snacks ,so why wondering lets make it. 


Chana preparations:
Ingredients:
Kabuli chana - 100 grams soaked over night
Tea leaves or dry amla- 10 grams
chopped ginger - 1tbsp
chopped garlic - 3/4 tbsp
coriander(dhania) powder - 1tsp
chole masala - 1 tbsp
tomato - 4-5 medium sized(chopped)
green chili - 2-3
coriander leaves chopped - 2 tbsp
red chili powder - 1/2 tsp
cumin seeds - 1/2 tsp
salt to taste 
oil - 2 tbsp

Method of Preparations:
1.Pressure Cook kabuli chana with tea leaves(bags) or dry amla and salt to taste till it is cooked(3 whistles).
2.Make a smooth paste of chopped ginger garlic , green chili and chopped tomato.
3.Heat oil in a frying fan , fry cumin seeds ,add coriander powder and chole masala and fry for 1 minute in low flame..
4.Add masala paste , red chili powder and fry for 10-15 minutes or till the oil separates from masala.
5.Add boiled chana , and salt to taste (add less salt as chana is boiled by adding salt). Cook for 8-10 minutes
6.Garnish with chopped coriander leaves and serve hot with bhature.




 Bhature Preparations:
Ingredients:
Refined flour- 1 cup
curd - 1/4 cup
sooji - 2 tbsp
salt to taste
baking powder - 1/4 tsp
sugar - 1 tsp
warm water 1/ 2 cup
oil - 2 tbsp
oil for frying

Preparation:
1.Mix all the ingredients except water in a large bowl.
2.Knead with a little water at a time into a semi soft dough.
3.Leave the dough for 2-3 hours by covering a wet cloth.
4.Divide the dough in 4-5 portions and roll each like bhatura.
5.Heat oil in kadhai fry the disc evenly on both the sides,repeat for other bhaturas.
6.Serve hot with chana .

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Walnut Sponge Cake.

 Preparation Time : 20 to 30 minutes
Baking Time: 40 to 50 minutes
Total Time : Approx 1 hour 30 minutes

Ingredients:
Refined Flour - 150 grams
Butter - 100 grams
condensed milk - 150 ml
powdered sugar - 50grams
walnuts - 50 grams
Milk as required
baking powder - 2tsp
baking soda - 1tsp
cinnamon powder - 1/2 tsp
nutmeg powder - 1/2 tsp
salt a pinch

 Method of Preparation:
1.Put 1 cup salt in the pressure cooker. In low flame place the cooker by simply putting the cover without whistle.
2.Roast walnuts for 3-4 minutes ,Chop into small pieces.
3.Melt butter in a glass bowl  ,add powdered sugar , condensed milk, milk and mix well for 3-4 minutes.
4.Mix all the dry ingredients in a separate bowl.
5.Shift the dry mixture into the wet mixture in two times and mix well.
6.Grease the cake tin with butter and dry refined flour.
7.Spread some cake mixture in cake tin ,sprinkle roasted walnuts
8.Put the cake tin inside the pressure cooker ,cover the lid and bake for 40 50 minutes .
9.The cake is ready ,serve hot or cold as your like in tea time.


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Capsicum curry - shimla mirch ki subji.

Capsicum carry lots of vitamins .We must include this veggie in our food selection .I am a big fan of this green veggie but earlier not able to make curry of it ,was only using it with fried rice , noodles .When my sister made aloo capsicum masala i was not even eager to taste it as i never thought capsicum veggie will taste this much fantastic when we make curry of it.But when my sister insisted to give it a try and after tasting became a huge fan of capsicum curry and capsicum masala.I prepared spicy capsicum fry , capsicum fry and shared it in the same blog but the dish I am sharing today is extra ordinary .The gravy goes very well with different types of Indian rice and Indian breads like naan , roti .



Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6

Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 1 tbsp
coriander seeds - 1/2 tbsp
dry red chili -2
2 medium sized onions  chopped
tamarind paste - 2 tbsp
2 to 3 big sized green capsicum
oil - 2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
tomato puree- 1/2 cup
ginger garlic paste - 1/2 tbsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
dry red chili - 2 to 3
curry leaves - 10 to 12
garam masala- 1/2 tsp
water as required

Method of Preparations:
1.Dry roast peanut , coconut  , sesame seeds , corainder seeds and dry red chili.
2.Let it cool and grind it to a smooth masala powder.
3.Wash capsicum and cut into small cubes .
4.Heat 1tbsp oil in a frying pan and fry green capsicum cubes  for 4-5 minutes.
5.Remove fried capsicum from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , curry leaves ,cumin seeds , kalonji and fry for 2 minutes.
7.Add ginger garlic paste and cook till the raw smell goes.
8.Add peanut , coconut masala , add turmeric powder , red chili powder ,salt to taste and mix well.
9.Add tomato puree, mix well and cook for 4-5 minutes or till the oil separates from masala.
10.Add tamarind paste, 1 cup water , mix well and cook for 2 minutes.
11.Add fried capsicum and cook for 10 to 15 minutes more.
12.Add garam masala and mix well.
13.Serve hot with biryani , plain rice or paranthas.




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Easy soya chunks curry.

Preparation Time - 20 minutes
Cooking time - 30 minutes
Serves -4

Ingredients:
mini soya chunks- 100 grams
onion - 1 big chopped
4 medium sized Tomato - blanched and pureed
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder - 1 tsp
curry powder - 1 tsp
garam masala - 1 tsp
oil- 2 tbsp
kasuri methi - 1/2 tbsp
cumin seeds - 1/4 tsp
salt to taste
water as required


Preparation:
1.Boil soya chunks in enough water till it is soft.
2.Remove from water and let it cool.
3.Heat oil in a pan, fry cumin seeds.Add chopped onion and fry till golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.
6.Add tomato puree and fry for 10 minutes or till the oil separates from masala .
7.Firmly press soya chunks and remove excess water and add it to the fried masala , mix well and cook for 10 more minutes by adding 1/4 cup water.
8.Add garam masala and kasuri methi ,mix well.
9.Serve hot with plain parantha or steam rice.




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Raseele parwal - Juicy parwal curry.

Preparation Time - 20 minutes
Cooking time - 30 minutes
Serves -4

Ingredients:
Parwal- 20 peeled and cut into halves
Onion - 2 big(sliced)
onion - 1 big chopped
4 medium sized Tomato - chopped
Ginger - 1 medium size
garlic- 8 to 10 cloves
turmeric(haldi) powder- 1/2 tsp
red chili powder - 2 tsp
curry powder - 2 tsp
garam masala - 1 tsp
oil- 2 tbsp
cumin seeds - 1/4 tsp
salt to taste

Preparation:
1.Heat 1 tbsp oil in a frying pan ,fry parwal halves till it gets soft.
2.Remove parwal from pan , keep aside
3.Heat 1 tbsp oil in the same pan, fry cumin seeds.Add chopped onion and fry till golden brown.
4.Make a smooth paste of ginger , garlic and sliced onion and add it to fried onion.Fry till raw smell goes.
5.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.
6.Add chopped tomato and mix it properly and fry for 10 minutes or till the oil separates from masala .
7.Add fried parwal , mix well and cook for 10 more minutes.
8.Serve hot with plain parantha or steam rice






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Healthy papaya masala.

Preparation time : 20 minutes
Cooking time : 30 minutes
Serves : 5

Ingredients:
Papaya peeled and cut into small cubes - 2 cups
1 big onion - finely chopped
finely chopped ginger garlic - 1/2 tbsp
curry powder - 1 tsp
red chili powder - 1/2 tsp
turmeric powder - 1/4 tsp
curd - 2tbsp
oil- 1 1/2 tbsp oil
cumin seeds - 1/4 tsp
salt to taste

Method of preparations:
1.Heat 3/4 tbsp oil in a pan and fry papaya cubes till soft.
2.Remove papaya cubes from pan , heat rest of oil in the same pan.
3.Add cumin seeds and let it splutter.
4.Add chopped onion and fry till golden brown.
5.Add chopped ginger garlic and fry for 5 minutes.
6.Add curry powder , red chili powder , turmeric powder , salt to taste.
7.Add papaya and mix well , cook for 5 to 10 minutes.
8.Add curd and mix well and serve hot with roti.







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Tandoori chicken curry.

After trying home made tandoori chicken I made the chicken gravy with the same tandoori chicken .As the chicken is already cooked it takes less time to prepare this curry .It is very tasty too and somehow healthy.
curry tandoori chicken
Preparation Time: 40 minutes
Cooking time : 30 minutes
Serves : 5

Ingredients:
tandoori chicken - 8 to 10 pieces
2 big onions - finely chopped
3 big tomatoes - finely chopped
ginger garlic paste - 1 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
coriander powder - 1/2 tsp
tandoori masala - 2 tsp
dry red chili - 2-3
mustard seeds - 1/4 tsp
salt to taste
2 tbsp oil
water - 1/2 cup

Method of preparations:
1. Heat oil in a pan , add dry red chili and mustard seeds.
2.Add chopped onion and fry till golden brown,add ginger garlic paste and fry till raw smell goes.
3.Add turmeric powder , coriander powder , red chili powder ,tandoori masala and fry till oil separates from masala.
4.Add chopped tomato , salt to taste and cook for 10 minutes.
5.Add tandoori chicken , water and cover lid and cook for 10 minutes .
6.Serve hot with tandoori roti or naan.



2:34 AM | Labels: , , , , , | 0 Comments  

Baghare Baingan - hyderabadi brinjal curry.

Baghare Baingan is the tastiest hyderabadi cuisine which is prepared with lots of peanut , coconut and
brinjal.It is the side dish served with biryani.After staying in the southern part of india everyone will start loving biryani as it is one signature dish prepared basically in southern part of india.There any type of biryani is served with this brinjal curry but Hyderabad stands at top while discussing aboiut the quality and taste of this brinjal curry.Here we are going to prepare one of the signature dish served with biryani.

Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6

Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions  sliced
ginger - 1 medium  size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required

Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.
3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.

10.Serve hot with biryani , plain rice or paranthas.

10:42 PM | Labels: , , , , , , | 0 Comments  

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