Veg Manchurian

Veg Manchurian

Ingredients:

1. 3 cups chopped cabbage
2. 1 cup chopped green capsicum
3. 2 cups chopped carrot
4. 2 cups chopped beans
5. 1 boiled potato
6. 2 cups chopped spring onion
7. 1/2 cup flour /maida
8. 3-4 tbsps cornflour
9. 1 tbsps ginger-garlic paste
10. 1 tbsps green chilli pest
11. 1 tsps black pepper powder
12. 1 tbsps sugar
13. White oil 
14. Salt to taste
15. 1 cup water

For Sauce:

1. 1 tbsps chopped garlic
2. 2 chopped onion
3. 1/2 cup chopped spring onion
4. 1/2 tbsps ginger paste
5. 3 chopped green chilli
6. 2-4 tbsps,
7. 2 tbsps tomato sauce
8. 2 tbsps chopped coriander leaves
9. 2 tbsps oil
10. 1 tbsps vinegar
11. salt to taste

Preparation:

• Take a bottomed vessel and heat oil for deep frying.
• Take a bowl and mix maida, 2 tbsps cornflour,chopped cabbage, chopped green capsicum,chopped carrot,chopped beans,boiled potato,chopped spring onion,ginger-garlic paste, green chilli pest, black pepper powder,sugar ,salt and little water.
• Make small balls from this mixture.
• Now fry balls on medium heat until golden brown and keep aside.
• Take another frying pan and heat oil.
• Add chopped garlic ,chopped onion.
• Fry it for few seconds.
• Add chopped spring onion, ginger paste,chopped green chilli, soya sauce,tomato sauce and vinegar.
• Add salt and 1/2 cup water.
• Cook it for 2 minutes.
• Mix 2 tbsps cornflour with water and pour into it.
• Stir well and and add fried veg balls.
• Cook it for 1-2 minutes.
• Garnish with chopped coriander leaves.

           Serve hot with plain rice, polau.

Tips----

           Use warm water to get better taste.

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Spicy Chicken Bharta

Spicy Chicken Bharta

Ingredients:

1. 500 gm bone less chicken( cut into small pieces)
2. 4-5 tbsps oil
3. 2 big chopped onion
4. 1 chopped tomato
5. 2 tbsps ginger garlic paste
6. 1 tsp cumin powder
7. 1 tsp coriander powder
8. 4-5 green cardamom
9. 2 bay leaves
10. 3-4 clove
11. 1/2 tbsp turmeric powder
12. 1 tbsps red chilli powder
13. 1 tbsps garam masala powder (cinnamon ,cardamom, clove)
14. 1/2 tbsp kasuri methi powder
15. 2-3 tbsps butter
16. 3 tbsps curd
17. 4 tbsps cashew nut paste
18. Salt to taste

Preparation:

• Wash the chicken pieces and boil with clove,cardamom and bay leaves.
• Drain extra water and keep aside.
• Take a pan and heat oil.
• Fry chopped onion until golden brown.
• Add chopped tomatoes and fry until tomato melted.
• Take another bowl and make a paste of turmeric powder,red chilli powder,coriander powder,cumin powder and ginger- garlic paste with 1/2 cup water.
• After that pour it into pan and  add salt 
• Mix well all ingredients.
• Add boiled chicken, cashew nut paste and curd.
• Stir and add kasuri methi.
• Add little water.
• Again stir properly and add butter and garam masala powder.
• Cook for few minutes.

         Serve hot with roti, paratha, chapati and plain hot rice.

Tips--------

          If you want more colour, than add 1 tbsps sugar while frying onion.

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Chickpeas (Chhole) Curry

Chickpeas (Chhole) Curry

Ingredients:

1. 150 gm soaked chickpeas (chhole)
2. 1/2 tbsps turmeric powder
3. 1 tbsps red chilli powder
4. 2 medium size chopped tomatoes
5. 2 big chopped onion
6. 2-3 chopped green chilli
7. 3-4 tbsps chopped coriander leaves
8. 2 bay leaves
9. 1 tbsps cumin seeds
10. 2 tbsps ginger paste
11. 1 tbss garlic paste
12. 1 tbsps cumin powder
13. 1 tbsps garam masala ( 2 cinnamon stick,4 green cardamom,2 clove) powder
14. 2-3 tbsps lemon juice
15. 3 tbsps oil
16. 3-4 cups water
17. Salt to taste

Preparation:

• Take a pressure cooker and boil soaked chickpeas (chhole) for 10-15 minutes on medium heat.(4-5 whistle require)
• Heat oil in a bottomed vessel and add cumin seeds, bay leaves.
• Fry both lightly.
• Add chopped onion and fry it until light brown.
• Add chopped tomatoes.
• Cook for 4-5 minutes and add salt to taste.
• Add chopped green chilli, ginger-garlic paste and cumin powder.
• Stir well and add red chilli powder,turmeric powder.
• Cook the whole masala for 2-3 minutes.
• Pour boiled chickpeas (chhole).
• Mix well with masala and add chopped coriander leaves.
• Spread garam masala and cook on low heat.
• When gravy becomes thick remove it from heat.
• Squeeze lemon juice over it.

          Serve hot with puri, chapati and hot rice.

Tips:

          Soaked chickpeas(chhole) in water overnight to boil easily.

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Tangra Fish Masala

Tangra Fish Masala

Ingrediens:

1. 8 pieces tangra fish
2. 1/2 tbsps turmeric powder
3. 1/2 tbsps red chilli powder
4. 1 medium chopped tomato
5. 5-6 tbsps mustard oil
6. 3 tbsps mustard seeds paste
7. 5-6 green chilli
8. 1/2 tbsps black cumin (kala jeera)
9. 1 tbsps chopped coriander leaves
10. 2 cups water
11. Salt to taste

Preparation:

• Clean the fishes properly with water.
• Marinate with turmeric powder and salt for 15-20 minutes.
• Take a pan and heat oil.
• Fry the both side of fishes lightly on medium heat.
• After frying keep aside. 
• Add  black cumin (kala jeera) into remaining oil.
• Add chopped tomato and stir.
• Add red chilli powder and green chillies.
• Fry it for few minutes.
• Add  mustard seeds paste  and mix all.
• After that add fried fishes.
• Add water and boil it.
• When oil separate from masala remove the pan from heat.
•  Garnish with chopped coriander leaves. 

            Serve hot with steamed hot rice.

Tips--------

            Use hot water to cook quickly.

           

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Fish Rezala

Ingredients:

Fish Rezala

1. 8 pieces ruhi(rahu) fish
2. 50 gm curd
3. 2 tbsps onion paste
4. 1 tbsps ginger and garlic paste
5. 4 tbsps cashew nut paste
6. 3 tbsps poppy seeds paste
7. 1 tbsps red chilli powder
8. 1/2 tbsps cumin powder
9. 1 tbsps garam masala powder(clove,cinnamon,cardamom)
10. 1/2 tbsps turmeric powder
11. 1 fried dry red chilli
12. 2 clove
13. 2 green cardamom
14. 2 cinnamon stick
15. 4-5 tbsps oil
16. 2-3 drops keora water
17. 1 tbsps sugar
18. Salt to taste

Preparation:

• Wash the fish pieces and marinate with salt and turmeric powder.
• Take a vessel and pour oil.
• Heat oil and fry the fish pieces on medium heat.
• Keep aside the fried pieces.
• Add 2 green cardamom, 2 clove and 2 cinnamon stick into remaining oil.
• Fry it for few seconds.
• Add onion paste and ginger-garlic paste.
• Mix well and add cashew nut paste.
• Add poppy seeds paste.
• Add red chilli powder,cumin powder,salt and sugar.
• Stir well and fry it for 1-2 seconds.
• Add beaten curd.
• Cook for 2- 3 minutes.
• Add fried fish pieces.
• Spread garam masala and keora water.
• Cover the vessel and reduce heat.
• Cook until gravy becomes thick and oil comes out.
• Garnish with fried red chilli.

           Serve hot with plain rice and polau.

Tips:

            If necessary add little water.

             

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Healthy Papaya Curry

Healthy Papaya Curry

Ingredients:

1. 500 gm green (young) papaya
2. 2 medium size potato
3. 3-4 tbsps oil
4. 1 chopped onion
5. 1 green chilli pest
6. 1/2 (half) tbsps red chilli powder
7. 1 bay leaf
8. 1 tbsps turmeric powder
9. 1 tbsps cumin powder
10. 1 tbsps coriander powder
11. 1 tbsps chopped coriander leaves
12. 1 tbsps cumin seeds
13. 1 tbsps ginger paste
14. 1-2 glass water
15. Salt to taste

Preparation:

• Take papaya and potato and cut into 1" cube pieces.
• Wash it and drain extra water.
• Heat oil in a vessel and add cumin seeds and chopped onion.
• Add bay leaf and fry it for few minutes.
• Now add papaya and potato.
• Add turmeric powder and salt.
• Stir and fry it for 3-4 minutes.
• Add ginger paste, cumin powder, coriander powder, chopped coriander leaves and  red chilli powder.
• Add green chilli.
• Mix well and cook for 2-3 minutes.
• Add water and cover the vessel.
• Cook until pottato and papaya boil properly.

          Serve hot with rice and roti.

Tips:

       If want more spicy than add black pepper powder.

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Chicken Dopiyaza

Chicken Dopiyaza

Ingredients:

1. 1 kg chicken cut into medium pieces
2. 6-7 tbsps oil
3. 800-900 gm onion (sliced)
4. 2 tbsps red chilli powder
5. 1 tbsps turmeric powder
6. 2 tbsps garlic paste
7. 1 tbss chopped garlic
8. 3 tbsps ginger paste
9. 3 big chopped tomato
10. 1 tbsps coriander powder
11. 1 tbsps cumin powder
12. 1 bay leave
13. 2-3 tbsps lemon juice
14. 1-2 tbsps chopped coriander leaves
15. 3 cups water
16. 2 tbsps garam masala ( cinnamon,clove, cardamom) powder
17. Salt to taste

Preparation:

• Wash chicken pieces and marinate with salt, turmeric powder and chilli powder.
• Take a pan and heat 3 tbsps oil.
• Add 3 cups sliced onion,coriander powder,cumin powder,ginger-garlic paste.
• Stir and cook for 10 minutes.
• Add chopped tomato and cook until it becomes melted.
• After that remove it from heat and keep aside.
• Take another bottomed vessel and heat oil.
• Add bay leaves and remaining sliced onion.
• Add marinated chicken and chopped garlic.
• Cook it for 10-15 minutes.
• Next add already cooked onion-masala.
• Stir well and add garam masala.
• Pour water into chicken.
• Cover the vessel and cook on low heat until chicken done properly.
• Finally add lemon juice and garnish with chopped coriander leaves.

           Serve hot with roti and rice.

Tips--------

           Cook on low heat and use warm water to prepare this recipe.

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Green Gram (Moong Dal) With Mutton Keema

Green Gram (Moong Dal) With Mutton Keema

Ingredietns:

1. 250 gm green gram
2. 200 gm mutton keema (minced meat)
3. 5-6 tbsps oil
4. 2-3 chopped green chilli
5. 1 big chopped tomato
6. 1 big chopped onion
7. 3-4 tbsps chopped coriander leaves
8. 1 tbsps cumin powder
9. 2 tbsps ginger paste
10. 2 tbsps garlic paste
11. 1 tbsps chopped garlic
12. 1 tsp turmeric powder
13. 1 tbsps red chilli powder
14. 3-4 cups water
15. Salt to taste

Preparation:

• Take  green gram (moong dal) in a bowl and soak it for 2 hours.
• Heat oil in a pan and add onion.
• Fry it till golden brown.
• Add tomato and fry it again.
• Next add ginger- garlic paste,chopped garlic and chopped green chilli.
• Fry it for few seconds and add turmeric powder, red chilli powder and cumin powder.
• Add Mutton keema.
• Add salt and stir well.
• Add 1cup water and cover the pan.
• Cook until keema done.
• Add chopped coriander leaves.
• Stir well.
• Pour pre soaked dal in it.
• Add water and cook it for 15-20 minutes.
• When dal becomes thick remove it from pan.
• Garnish with coriander leaves.

          Serve hot with roti and paratha.

Tips-----

           Use warm water to prepare this recipe.

            

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Special Mutton Chaap

Special Mutton Chaap

Ingredients:

1. 1 kg mutton ribs
2. 3 tbsps garlic paste
3. 4 tbsp ginger paste
4. 3 tbsps green papaya paste
5. 100 gm curd
6. 1 big chopped onion
7. 1 tbsps black pepper powder
8. 8-10 green cardamom
9. 4-5 clove
10. 2-3 mace
11. 1 tsp nutmeg
12. 2 tbsps red chilli powder
13. 1 tbsps turmeric powder
14. 1 tbsps cinnamon powder
15. 3-4 drops kewra essence
16. 1 tbsps rose water
17. 100 gm oil / ghee
18. Salt to taste

Preparation:

• Wash the mutton ribs and drain excess water properly.
• Use meat mallet to make more tenderize the mutton.
• Take a big bowl and mix ginger- garlic paste.
• Add mutton and curd.
• Next add papaya pest.
• Add salt and mix well with hand.
• Marinate it for 1-2  hours.
• After that mix  red chilli powder, turmeric powder,cinnamon powder and  black pepper powder with marinated mutton.
• Grind clove,nutmeg and mace.
• Add with mutton.
• Take a nonstick  bottomed vessel and pour oil or ghee.
• Heat it and fry onion lightly.
• Add green cardamom and mutton.
• Cover with lid.
• Cook on low heat for 15-20 minutes.
• Check and turn it.
• Cook until mutton done properly.
• When oil will separate from masala remove it from heat.

           Serve hot with rice and roti.

Tips------

 If necessary add hot water.


I used Lodge Pro Logic 14" Cast Iron Wok, Black nonstick bottomed vessel for this recipe.

 Buy now just click the link given below

 Lodge Pro Logic 14" Cast Iron Wok, Black

                                       

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Chicken Drumsticks With Coriander Leaves

Chicken Drumsticks With  Coriander Leaves

Ingredients:

1. 8-10 chicken drumsticks
2. 1-2 cups oil
3. 1 cup tomato sauce
4. 3-4 tbsps dark soya sauce
5. 8-10 tbsps honey
6. 1 tbsps red chilli powder
7. 1 tbsps black pepper powder
8. 1 tbsps coriander leaves
9. 1 sliced tomato
10. 2-3 tbsps sweet chilli sauce
11. Salt to taste

Preparation:

• Take a bowl and mix soya sauce, tomato sauce and salt.
• Add chicken  and red chilli powder into it and mix well.
• Keep it in the fridge for half an hour.
• Preheat Convection Toaster Oven to 200 F.
• Afterthat line a backing rack and place a foil paper properly under the rack.
• Place chicken pieces and add honey.
• Spread black pepper powder and coriander leaves.
• Cook it in oven for 35 minutes.
• Squeeze sweet chilli sauce and cook again for 10-15 minutes until the chicken is light golden brown. 
• Garnish with sliced tomato.
• Serve hot.

Tips----

                   Substitute of honey we can use sugar syrup for this preparation.

I used  amazon Convection Toaster Oven to cook this recipe.Nice Stainless steel finish.You can buy it to click above link.

Convection Toaster Oven

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