Poppy with Potato Curry

Ingredients:

Poppy with Potato Curry

1. 4 medium size potato
2. 3 green chilli
3. 5 tbsps poppy seeds(khus khus)
4. 3 tbsps mustard oil
5. 1 tea spoon turmeric powder
6. 1 tbsps red chilli powder
7. Salt to taste
8. 1 tbsps sugar
9. 1 glass water.

Preparation:

• Peeled the potatoes and cut into cube size .
• Wash it and keep aside.
• Grind poppy seeds(khus khus) with 2 green chilli.
• Add little water into it and make a thick paste.
• Heat oil in a cookware.
• Add potatoes and fry for 2-3 minutes.
• After that add poppy seeds paste.
• Add salt to taste.
• Add turmeric powder and red chilli powder.
• Reduce heat and stir well.
• Slit 1 green chilli and add with it.
• Cook for few seconds.
• Add sugar and mix well.
• Add water and cover the cook ware.
• Cook until potatoes boil proerly and water becomes dry.

          Serve hot with plain rice, roti.

Tips----

           Before grind soak poppy seeds in warm water for 10 to 15 minutes to paste quickly.
       
           Buy this fantastic  cookware to click below link .
         

Lodge Pro Logic 14" Cast Iron Wok, Black

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Quick Tandoori Chicken

Quick Tandoori Chicken

Ingredients:

1.  1 kg chicken thigh
2. 4 tbsps ginger paste
3. 5 tbsps garlic paste
4. 4-5 tbsps butter
5. 1 cup curd
6. 1tbsps turmeric powder
7. 3 tbsps red chilli powder
8. 2 tbsps ground cinnamon stick
9. 4 ground clove
10. 3 tbsps ground cumin seeds
11. 1 tbsps sugar
12. 2 tbsps lemon juice
13. Salt to taste

Preparation:

• Take the chicken pieces and wash.
• Slit into the body of chicken pieces lightly.
• Now take a bowl and mix ginger-garlic paste.
• Add little water into it.
• Take big bowl and placed the chicken pieces.
• Add ginger-garlic paste and massage into the chicken pieces.
• Add lemon juice and again massage very well.
• Now add  ground cumin, turmeric powder, red chilli powder, ground clove and  ground cinnamon.
• Add salt.
• All spices massage into chicken pieces.
• Keep it in the fridge for 1 hours.
• After an hour add curd and again keep it into fridge.
• Next preheat Convection Toaster Oven to 440 F.
• Take a backing tray/wire rack and placed foil paper under the rack properly.
• Put the pieces on the wire rack.
• Brush up melted butter and bake for 20 minutes.
• After 20 minutes turn to bake opposite side.
• Then also brush up melted butter.
• Bake again for 10 minutes.
• When it looks nice golden brown check the chicken done or not.
• If necessary bake another 5 minutes.
• Finnaly placed on serving plate.

          Serve hot with raita.

Tips:

          If want more spicy add 1 tbsps red chilli more. 

          Check in the mean time that chicken pieces are not burning.
       
I used  amazon Convection Toaster Oven to cook this chicken tandoori recipe.Nice Stainless steel finish.You can buy it to click above link.

Convection Toaster Oven

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Green Peas Puri

Green Peas Puri 

Ingredients:

1. 4 cups flour/maida
2.  white oil for frying
3. 2 cups green peas
4. 1 tbsps ginger juice
5. 2-3 pinch cumin seeds
6. 1 dry red chilli
7. 2 tbsps fennel seeds
8. 1 tbsps red chilli powder 
9. 1 tbsps sugar
10. Salt to taste
11. 1-2 cups water

Preparation:

• Take a pan and heat it.
• Dry roast red chilli and cumin seeds until deep brown.
• Next grind it and keep aside.
• Take a big bowl and add flour, salt and 1 tbsps white oil.
• Add water and make a dough and keep aside
• Grind green peas and make a paste with little water.
• Now take a pan and heat 2-3 tbsps oil.
• Add  peas paste into it.
• Stir well and add salt to taste.
• Add roasted masala, chilli powder and fennel seeds.
• Add sugar and cook it for few minutes on low flame.
• Make small balls from flour/maida dough.
• Stuff peas paste into balls and again make a ball very carefully.
• Make like chapati or roti with stuffed balls.
• Repeat it to make one by one.
• Take a bottomed vessel and pour oil to deep fry.
• Heat oil and drop stuffed roti.
• Fry both side until light brown and press slowly with spatula.

         Serve hot with potato curry, chana dal,mutton kasha, chicken kasha.

Tips-----

              To make flour dough use warm water.

I used Lodge Pro Logic 14" Cast Iron Wok, Black nonstick bottomed vessel for frying peas puri.

 Lodge Pro Logic 14" Cast Iron Wok, Black

Its very nice and easy to wash.Just click above link and buy this product.

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Soya Granules with Egg Fry

Soya Granules with Egg Fry

Ingredients:

1. 2 cups soya granules
2. 2 eggs
3. 1 big chopped onion
4. 1 chopped tomato
5. 1 big sliced tomato
6. 1 sliced cucumber
7. 1 chopped capsicum
8. 2-3 green chilli
9. 1 tbsps turmeric powder
10. 1 tbsps coriender leaves
11. 1 tbsps red chilli powder
12. 1 tbsps ginger- garlic paste
13. 1 tbsps cumin powder
14. 4-5 tbsps white oil
15. Salt to taste
16. 1 tbsps garam masala (3 cinnamon stick,2 clove,3 green cardamom) dry roast powder
17. 1-2 cups water

Preparation:

• Take hot water in a big bowl.
• Pour soya granules into this and add salt according to taste.
• Keep aside and let it cool in room temperature.
• Heat 2 tbsps oil in a pan and fry eggs.
• Stir well and cut into small pieces.
• Add salt and keep aside.
• Next again heat oil in a Cooker and fry onion and tomato.
• Add chopped capsicum, green chilli, turmeric powder, red chilli powder, ginger- garlic paste and cumin powder.
• Stir and fry these ingredients for 1-2 minutes.
• Add pre soaked soya granules.
• Cook for 2-3 minues and add fried eggs.
• Add water and cover the pan.
• Cook again until water becomes dry.
• Spread garam masala and coriander leaves.
• Garnish with sliced cucumber and tomato.

           Serve hot with rice, bread, roti, paratha.

Tips-----

           If want more spicy than add 1 tbsps black pepper powder.


To prepare this recipe I used Jumbo Cooker. You can buy it just one click to this link.Nice to see and easy to use.
           

Jumbo Cooker

         

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Masala Paneer (Cheese) Roll

Masala Paneer Roll

Ingredients:

1. 200 gm paneer ( cut ino small cube size)
2. 3 cups flour (maida)
3. 1 thinly chopped capsicum
4. 2 big sliced onion
5. 1 thinly sliced cucumber
6. 1 chopped tomato
7. 8-10 tbsps white oil
8. 1/2 (half) cup curd
9. 1 tbsps black pepper powder
10. 3-4 chopped green chilli
11. 1 tea spoon turmeric powder
12. 2 tbsps ginger-garlic paste
13. 1 tbsps garam masala powder
14. 2 cups water
15. Tomato sauce
16. 2 tbsps lemon juice
17. Chilli sauce
18. Salt to taste

Preparation:

• Take a pan and heat 2-3 tbsps oil.
• Fry the paneer pieces lightly and keep aside. 
•  Add chopped onion,capsicum.
• Stir and add chopped green chilli, turmeric powder, black pepper powder,ginger and garlic paste.
• Cook for 2-4 minutes.
• After that add fried paneer pieces.
• Add curd and salt into it.
• Add little water.
• Cook for 5-7 minutes.
• Spread garam masala and keep aside.
• Now take another big bowl and mix salt and water into flour.
• Make a soft dough with it.
• Divide dough into equal size to make roti.
• Fry the both side of  roti with white oil.
• Repeat it to make another one.
• Next put cooked paneer, chopped cucumber, chopped onion in the middle portion of roti.
• Squeeze tomato sauce and chilli sauce.
• Add lemon juice.
• Roll it carefully.

          Serve hot.

Tips-------

               Flour dough should not be so stiff. When make dough add 1 tbsps oil.

To prepared this recipe I used Lodge Logic Pre-Seasoned Skillet.Its very nice and very easy to wash.Not require too much oil to cook.You can buy this product to click the given link below.

         

                                    

                                                   Lodge Logic Pre-Seasoned Skillet  

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Prawn With Vegetables Curry

Prawn With Vegetables Curry

Ingredients:

1. 250 gm prawn (shelled and deveined )
2. 6-7 pointed goured (parwal/potol) cut into medium pieces
3. 1 big potato cut into 1" cube size
4. 1 chopped onion
5. 1 tea spoon cumin seeds
6. 2 tbsps cumin powder
7. 1 tbsps coriander powder
8. 1 tbsps turmeric powder
9. 2 tbsps red chilli powder
10. 2 bay leaves
11. 6-7 tbsps mustard oil / white oil
12. 1 tbsps sugar
13. 1 tbsps garam masala ( 2 cinnamon stick.2 clove,3 green cardamom) powder
14. 2 cups water
15. Salt to taste

Preparation:

•  Take a bowl and marinate prawns with salt and half tbsps turmeric powder for 10-15 minutes.
• Now take a pan and add oil.
• Heat oil and fry  pointed goured (parwal/potol) for few minutes and keep aside.
• Next fry potato till light golden yellow and keep aside.
• After that fry marinated prawns into oil till light brown and remove it into another bowl.
• Add cumin seeds into remaining oil and fry for few seconds.
• Add chopped onion and fry till brown.
• Add bay leaves,red chilli powder,turmeric powder, cumin powder, coriander powder and salt.
• Mix well and fry for 2-3 minutes.
• Add fried prawns,potatoes and pointed goured (parwal/potol).
• Stir well and add sugar.
• Cook for 5 minutes.
• Add water and cook for 10-15 minutes.
• After that remove pan from heat.
• Spread garam masala and cover it.

        Serve hot with rice and roti.

Tips----

       
            To prepare this recipe use warm water.


          

   To cook this preparation I used Lodge Logic Pre-Seasoned Skillet .Its very fantastic and very easy to wash.Not require too much oil to cook.You can buy this product to click the given link below.

  

                                                  Lodge Logic Pre-Seasoned Skillet

                                                  

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White Masala Egg

White Masala Egg

Ingredients:

1. 4 full boiled eggs
2. 2 big chopped onion
3. 4-5 tbsps white oil
4. 1 cup card
5. 4 green chilli
6. 2 dry red chilli
7. 4-5 tbsps poppy seeds paste
8. 2 tbsps cashew nut paste
9. 1 tbsps ginger paste
10. 1 tbsps garlic paste
11. 1 tbsps sugar
12. 3 cinnamon stick
13. 3 green cardamom
14. 2 clove
15. 1 tbsps black pepper powder
16. 2 cups water
17. Salt to taste

preparation:

• Take a frying pan and fry eggs lightly.
• After frying keep eggs into another bowl.
• Now add dry red chilli into oil and fry till brown and keep aside.
• Add cinnamon stick,green cardamom,clove into remaining oil.
• Fry it for few minutes.
• Add chopped onion and green chilli .
• Fry till golden colour.
• There after add ginger paste,garlic paste.
• Saute for few seconds.
• Add poppy seeds paste and cashew nut paste.
• Mix well with others masala.
• Pour beaten curd and add salt.
• Stir and add fried eggs.
• Add fried dry red chilli.
• Cook for 2-3 minutes on medium heat.
• Now add water.
• When grave become thick and oil is floating on masala , remove it from heat.
• Finally spread black pepper powder according to taste.

          Serve hot with plain rice,paratha, chapati.

Tips-----

          

               Don't use turmeric powder and red chilli powder. Slit lightly on body off egg before cooking.

To prepare this recipe I used Lodge Logic Pre-Seasoned Skillet . Its very fantastic and very easy to wash.Not require too much oil to cook.You can buy this product to click the given link below.

Lodge Logic Pre-Seasoned Skillet

                                                   

                                             

                                                     

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Quick Fish Fry

Quick Fish Fry

Ingredients:

1. 500 gm salmon (Bhetki) fish fillets
2. 2 tbsps lemon juice/ vinegar
3. 1 tbsps ginger paste
4. 1 tbsps garlic paste
5. 2 tbsps green chilli pest
6. 2 cups cornflour
7. 1tbsps red chilli powder
8. 1 tbsps black pepper powder
9. 1/2(half ) tbsps turmeric powder
10. 2 eggs
11. white oil to fry
12. Salt to taste

Preparation:

• Wash fish fillets care fully.
• Take a bowl and mix  ginger paste,garlic paste,green chilli pest.
• Next add salt,lemon juice or vinegar.
• Add fish fillets with this mixture and marinate for half an hour.
• After that take another bowl and make a smooth batter with cornflour and eggs.
• Add salt, turmeric powder and red chilli powder.
• Stir well.If necessary add little water.
• Now take a frying pan and add oil to fry deeply.
• Heat oil on medium heat.
• Dip marinated fish fillets one by one in batter.
• Fry the fillets till golden brown.
• Lastly spread black pepper powder on fried fillets.

          Serve hot with tomato and chilli and salad.

Tips-------

           Cornflour-eggs batter should be smooth and little thick. If necessary add more cornflour.

To prepare this recipe I used Lodge Logic Pre-Seasoned Skillet.Its very nice to look and very easy to wash.Not require too much oil to simple fry.You can by this to click the link given below-------

  

Lodge Logic Pre-Seasoned Skillet

         

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Spicy Mutton

Spicy Mutton

Ingrediens:

1. 1 kg mutton cut into medium size pieces.
2. 2 potato cut into 8 pieces
3. 3big chopped onion
4. 2 tbsps turmeric powder
5. 3 tbsps red chilli powder
6. 2 tbsps cumin powder
7. 3 tbsps ginger paste
8. 2 tbsps garlic paste
9. 1 green chilli 
10. 2-3 tbsps tomato sauce
11. 1 tbsps vinegar
12. 50 gm curd
13. 6-7 tbsps mastered oil
14. 2 cups water
15. 1 tbsps garam masala (3 cinnamon stick, 4 green cardamom,2-3 clove)
16. Salt to taste

Preparation:

• Wash mutton pieces and marinate with vinegar,salt,turmeric powder and ginger-garlic paste for an hour.
• Now take a cooker and heat oil.
• Add chopped onion into oil and fry till light brown and keep aside.
• Fry potato lightly.
• There after add marinated mutton into it.
• Add cumin powder and red chilli powder.
• Stir well and cook for few minutes.
• Now add beaten curd.
• Cook on medium heat for few minutes
• After that add tomato sauce.
• Spread garam masala.
• Add water and cover cooker.
• Cook for 30 minutes on low heat.
• When water become dry and oil comes out remove cooker from heat.
• Garnish with green chilli.

         Serve with hot fried rice, roti, paratha.

Tips------

             Cook with warm water to get better taste.

To prepared this recipe I used Crock-Pot,Programmable Cook & Carry Oval Slow Cooker. Its very nice and easy to cook anything.

                                     Crock-Pot,Programmable Cook & Carry Oval Slow Cooker

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Chicken Keema Puri

Chicken Keema Puri

Ingredients:

1. 300 gm flour
2. 150 gm minced (keema) chicken
3. 1 chopped onion
4. 4-5 chopped green chilli
5. 10-12 tbsps white oil
6. 1 tbsps ginger paste
7. 1 tbsps garlic paste
8. 1/2 (half) tbsps turmeric powder
9. 1 tbsps chicken masala
10. 1tbsps red chilli powder
11. 1 tbsps black pepper powder
12. water
13. Salt to taste

preparation:

• Take flour and make dough with water and salt.
• Marinate chicken keema with salt and turmeric powder for half an hour.
• After that heat 3-4 tbsps oil and add chopped onion,chopped green chilli.
• Fry for few minutes.
• Next add chilli powder,ginger paste and garlic paste.
• Stir well and add marinated chicken keema.
• Cook for few minutes.
• If necessary add little water.
• Now add black pepper powder and chicken masala powder.
• Cook it on medium heat for 8-10 minutes.
• There after make medium size balls with dough.
• Stuff the cooked chicken keema into the balls and make thick roti with rolling pin.
• Fry the both side of roti with oil.

         Serve hot with chilli sauce and tomato sauce.

Tips--------

           When prepare dough add 2-3 tbsps white oil and warm water for softness.

          

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