Dahi Ke Kebab Easy to Making

Dahi Ke Kebab Recipe

This is an unusual recipe of dahi ke kebab.Here dahi or yougurt is mixed with cottage cheese and then made into tikkis.

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
How to make dahi kebab :
Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.

RAJMA CHAWAL Easy to Making

RAJMA CHAWAL RECIPE

Rajma chawal is a simple yet delicious meal. Rajma is rich and iron and protein when it is combined with rice it is a great source of carbohydrates. So it makes a wholesome meal. It is great meal for kids lunch box too as it one of the favorite dish among the kids.

Serves : 4 - 5
Preparation time : 40 - 45 mins

Ingredients for Rajma :
1 cup red kidney beans (soaked overnight)
2 onions (finely chopped)
6 cloves of garlic (chopped)
1 tbsp ginger (grated)
2 green chilies (finely chopped)
2 tomatoes (grated)
1 tbsp coriander leaves (finely chopped)
¾ tsp red chili powder
½ tsp turmeric powder
1 tsp black pepper
1 tsp coriander powder
1 tsp garam masala
Salt to taste
1 tsp butter
1 tbsp oil
Ingredients for rice
1 cup rice
3-4 cups of water
1 tsp salt


How to make rajma chawal:
Method for making Rajma:
Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender.
Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.
Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color.
Add the garlic and green chili, cook for a minute.
Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.
Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it).
Take it out in a serving bowl and garnish it with coriander leaves.
Serve hot with plain rice.
Method for making rice
Wash the rice properly and keep aside.
Take a pan, add water to it. Let it boil.
When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy.
Switch off the heat and drain the starch water by pouring the rice and water over colander.
Transfer the rice in a bowl.
Serve hot.

JEERA PULAO Easy Make

JEERA PULAO RECIPE

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):
Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water.
When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.

Khatti Arbi Ka Salan Recipe Easy make

Khatti Arbi Ka Salan Recipe

Khatti arbi ka salan is easy to make. Arbi pieces are put in curry made from tomatoes and onion and then tamarind paste is added.

Colocassia (arbi) 250 gms.
Oil 3 tbsps.
Onion (sliced) 1
Curry Leaves 8-10
Green Chillies 2-3
Ginger Garlic Paste 1 tbsp.
Turmeric Powder 1/2 tsp.
Red Chilli Powder 1 tsp.
Tomatoes 3 medium
Salt to taste
Tamarind Pulp 2 tbsps
How to make khatti arbi ka salan:
Peel and slice onions. Chop tomatoes, de-seed and chop green chillies.
Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp.
Boil Arbi in salted water till tender, peel, slice the bigger ones into two pieces if desired.
Heat oil in a pan and sauté onions till golden brown. Add curry leaves, chopped chillies, ginger garlic paste and sauté for a few minutes.
Add turmeric, red chilli powder and sauté for 3-4 minutes on a low heat.
Add chopped tomatoes and cook till the tomatoes are completely mashed.
Add the arbi and cook for 2 minutes pour one cup of water and salt, cook for2-3 minutes.
Add tamarind pulp. Cover and simmer for 15 minutes.
Serve hot with Hyderabadi paratha.

Chaandi Korma Easy to Make

Chaandi Korma Recipe

Chaandi Korma gets its name because of its white gravy which is prepared from khoya, cream and garnished with silver varq.

Chicken 1 kg.
Oil 1/4 cup
Onions 3
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chilli Paste 1 tbsp.
White Pepper Powder 1 tsp.
Milk Solids (khoya) 1/2 cup
Almonds 1/4 cup
Yogurt 1 cup
Green Cardamom Powder 1/2 tsp.
Rose Petal Powder 1/2 tsp.
Fresh Cream 4 tbsps.
Silver Varq for garnish
Almonds (sliced) for garnish
Pistachios (sliced) for garnish
How to make chaandi korma:
Wash chicken and cut into 12 pieces.
Chop onions. Grind the almonds into a fine paste.
Heat oil in a cooking vessel, add sliced onions and sauté till golden brown.
Add the ginger and garlic paste. Add the green chilli paste and cook for 5 minutes.
Add the almond paste, khoya and yogurt, cook slowly for 15-20 minutes.
Add the white pepper powder and stir.
Now add the chicken pieces and cook further on slow heat for 10 minutes, stirring occasionally. Pour in 1 cup of water and simmer for another 5 minutes.
Once the chicken is cooked add the fresh cream and stir.
Add the cardamom powder and rose petal powder, simmer for 2 minutes and remove.
Garnish with silver varq, almond and pista slices.

Biryani mutton nawabi Easy to Make

Biryani mutton nawabi

Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour. Keep aside.
In the same oil fry the onions till crisp.
Grind the fried onions and chillies to a fine paste.
Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
In a separate pan heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
Add the drained rice and saute for 4-5 minutes.
Add warm water. The level of water should be 1 1/2 inches above the rice level.
Add salt as per taste. Cook till rice is done.
Spread on a plate and remove the cinnamon, cardamoms and cloves.
To Assemble
Take a heavy bottomed pan and line it with ghee.
Add the prepared mutton and sprinkle garam masala over it.
Cover with cooked rice and dot with ghee.
Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
Cover the pan and seal the edges with dough.
Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
Mix and serve hot garnished with chopped mint leaves.

CHINGRI MACHER KOFTA Easy to Make

CHINGRI MACHER KOFTA RECIPE

for kofta
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger
How to make chingri macher kofta :
Shell, de-vein and wash the prawns.
Then boil them.
When cooked, grind to make a smooth paste.
Mix in the salt, onions, green chillies and cut coriander leaves.
When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
Fry in hot mustard oil.
Keep aside.
Extract milk from the coconut.
Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
Heat up oil in a saucepan.
When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
Gradually stir in the coconut milk extract and a little salt.
Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
Pour out pure ghee on top just before serving.