Recipe of Chicken do pyaza| Murgh do pyaza

 

 Ingredients:

• 300 gms chicken (whole)
• 2 onions thinly chopped
• 4 tomatoes pureed
• 1 tbsp fresh curd
• 6-7 pods garlic minced
• 1 inch ginger minced
• 2 tbsp ghee
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp lemon juice
• Few ginger julienned
• Few onion rings
• Few tomato rings
• Few capsicum rings
• Fresh coriander chopped
• 1/2 tsp butter
• Salt to taste

Whole garam masala:

• 1 bay leaf
• 1 inch cinnamon
• 2 green cardamoms
• 1 black cardamom
• 3-4 cloves
• 3-4 pepper corns
• 1/2 tsp cumin seeds
• 1 mace
• 1/2 tsp nutmeg

Method:

1. Clean the chicken thoroughly and cut into medium size pieces.
2. Apply salt, red chilli powder and lemon juice on the pieces of chicken and keep aside.
3. Marinate the chicken in the mixture of curd, turmeric powder, coriander powder and garam masala powder.
4. Refrigerate for 30-40 minutes.
5. Melt the ghee in a kadhai and add whole garam masala.
6. Saute for few seconds until aroma and flavors of whole garam masala comes out.
7. Stir with ginger, garlic and add chopped onion.
8. Saute for few seconds and immediately add tomato puree.
9. Mix well and cover with the lid.
10. Leave to cook for 3-4 minutes on low flame.
11. Now add marinated chicken, mix gently, cover the pan and simmer the flame.
12. Leave for about 15-18 minutes until chicken is done.
13. Transfer the cooked chicken in a flat bowl, arrange the vegetable rings around the dish, sprinkle ginger julienne and chopped coriander, dollop with the butter and keep in the oven for few minutes just before the serving.

Recipe of famous gujarati recipe-Khandvi|Traditional recipe of khandvi

 

 Ingredients:

• 1/2 cup gms flour (besan)

• 1 cup thin buttermilk

• Salt To Taste

• 2-3 pinches turmeric powder

• 1 tbsp Oil 

For seasoning:

• 2 tsp Oil

• 1 tsp Sesame seeds

• 1/2 tsp Mustard seeds

• 1 tbsp Coconut scraped

• 1 tbsp Coriander finely chopped

• 2 pinches asafoetida

• 2 green chillies finely chopped

• 1 stalk curry leaves 

METHOD:

• Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
• Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
• Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
• Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Recipe of spring rolls|A very delicious recipe of

Spring rolls are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn  found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.

Ingredients:

• spring roll wrappers-10
• onion thinly sliced- 1 medium
• Spring onions thinly sliced- 2
• Carrots cut into thinly sliced- 2 medium
• Green capsicum,cut into thin strips-1 medium
• Cabbage,finely chopped- half
• oil-for deep fry
• white pepper powder1/4 tsp
• soy sauce -1 tbsp
•  bean sprouts-3/4 cup
• Cornflour-1 tbsp
• salt-to taste

Method:

• To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss. 

• Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.

• Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.

• Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.

• Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.

• Cut into smaller pieces and serve.

 

Recipe of Sabudana khichdi|A very simple and delicious recipe of sabudna khichdi

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Ingredients:

• Sabudana- 1 1/2 cup
• peanuts- 1/4 cup
• green chillies- 4-5
• potato-1 medium
• ghee- 3 tbsp
• curry leaves- 1 sprig
• jeera-1 tsp
• turmeric- a pinch
• salt- to taste
• lemon juice - 1 tsp
• fresh coconut scrapped- 2 tbsp
• fresh coriander leaves- few strigs

Method:

• Wash sabudana two to three times and then soak in one-cup water for three to four hours. 
•  Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
•  Wash green chillies, remove stem and then chop finely.
•  Peel and wash the potato and cut into half cm. cubes. 
• Wash and chop coriander leaves. 
• Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. 
• Cook till the potatoes are done. 
• Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice.
•  Mix well. Remove from heat. 
• Sprinkle chopped coriander leaves. 
• Serve hot.

Recipe of Kheer| Also known as pal payasam and rice pudding

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Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) is derived from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payas which also means "milk".

Ingredients:

• 1/4 cup short/medium grained rice
• 4 cups whole milk (go for low fat only if absolutely necessary)
• sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
• pinch of saffron
• 1/4 tsp cardamom powder
• 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
• 4-5 raisins (or more if you like it)
• 1 tsp Ghee (preferred more than butter)

Method:

• In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
• In the same pan, roast the rice for 2-3 minutes in low heat.
• Now add the milk. Increase the heat to med-high and let it come to a boil
•   Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
• Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.
• Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.
• Give it a stir until combined and serve garnished with the remaining nuts.

Recipe of arhar dal| Delicious recipe of arhar or tur dal

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 Ingredients:

• Arhar dal- 1 cup

• Raw mango cut into 1 inch cubes -1 cup

• Clarified butter / ghee / oil -2 tbsp

• Hing- one pinch

• Mustard seeds / rai1-/2 tsp

• Curry leaves-5-6

• Dried red chili  -1

• Turmeric powder -1/2 tsp

• Red chili powder 1 tsp

• Salt to taste

• Green chilies- 2-3

• Ginger grated 1tbsp

• Coriander leaves-1 tbsp

Method:

• Wash arhar dal and soak it in 3 cup of water for 30 minutes before cooking it.
• Drain and put dal in a pan with 2 cups of water; add turmeric, raw mango ,sugar and salt to it. Boil for 30 minutes until lentils are mushy and mango is blended well with dal. The consistency of the dal should be thick.
• Take a frying pan, heat ghee in it and add mustard seeds. When they sputter add the hing, curry leaves, dried red chilly and grated ginger.
• Reduce the heat and when the ginger gets slightly fried pour the mixture over the cooked lentils and stir well. Cook for another 10 to 15 minutes while stirring occasionally.
• Mix garam masala and garnish it with coriander leaves.
• Serve hot.