Cauliflower Curry

Cauliflower Curry

Ingredients:

1. 1 large cauliflower cut into florets
2. 1 big chopped onion
3. 2 big tomato finely chopped
4. 1 big potato cut into medium pieces(1"cube size)
5. 1/2 cup soaked chickpeas (chhole) 
6. 1 tsp turmeric powder
7. 2 tbsps red chilli powder
8. 2-3 green chilli
9. 1 bay leaf
10. 1 tbsps cumin powder
11. 1 tsp cumin seeds
12. 2 tbsps ginger paste
13. 1 tbsps garlic paste
14. 1 tbsps chopped coriander leaves
15. 1 cinnamon stick (powder)
16. 5-6 tbsps oil
17. 1 tsp sugar
18. Salt to taste 

Preparation:

• Heat oil in a bottomed vessel and fry cauliflower lightly and keep aside.
• Next fry potatoes lightly and keep aside.
• Now add cumin seeds and bay leaf into remaining oil.
• Add chopped onion.
• Fry it till light golden brown.
• Add ginger-garlic paste.
• Fry again it for 3-4 seconds.
• Add chopped tomatoes.
• Cook for few minutes.
• Next add soaked chickpeas.
• Add turmeric powder, red chilli powder,green chilli, cumin powder,
• Stir well and cook it for 4-5 minutes.
• Now add fried potatoes and cauliflower.
• Stir again and add salt and sugar.
• Cook it 2-3 minutes and add water to boil.
• Cover the vessel and cook until it boil properly.
• Lastly spread  cinnamon stick (powder).
• Garnish with chopped coriander leaves.

          Serve hot with rice and roti.

Tips------

              Do not over cook it while boiling because cauliflower becomes mushy to cook long time.

           

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Egg Cutlet

Egg Cutlet

Ingredients:

1. 3-4 hard boiled eggs (cut into two pieces)
2. 1 big finely chopped onion
3. 1tbsps ginger paste
4. 1 tbsps  garlic paste
5. 2 big boiled potatoes
6. 2-3 finely chopped green chilli
7. 1 tsp black pepper powder
8. 2-3 tbsps chopped coriander leaves
9. 1-2 tbsps chopped curry leaves 
10. 1 beaten egg
11. 2 tbsps corn flour
12. 1 cup bread crumbs
13. Tomato and chilli Sauce
14. white oil for deep frying
15. Salt to taste

Preparation:

• Boiled potatoes well and skinned it.
• Cut boiled eggs into two pieces and separate the egg yolks and egg white.
• Take a bowl and mash the boiled potatoes into it and keep aside.
• Heat oil in a frying pan.
• Add chopped onion, green chilli, ginger paste and garlic paste.
• Fry it lightly for 2-3 minutes and add chopped coriander leaves and curry leaves.
• There after add mash potato and black pepper powder.
• Stir well and add egg yolks.
• Add salt to taste.
• Mix well and remove the pan from heat.
• Add corn flour and salt into beaten egg.
• Mix it well and keep aside.
• Now take white portion of egg and filled it with cooked potatoes.
• Press it well with hand and dip it in the beaten egg-corn flour mixture.
• Next roll the stuffed eggs on bread crumbs one by one.
• Take a bottomed vessel and pour oil.
• Heat oil again and deep fry it .

          Serve hot with sauce.

Tips-----

        Cut the boiled eggs with a string to divide it smoothly.

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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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