Achari Chicken( chicken cooked with pickling spices)

Pickle lovers will adore this yummy dish.This dish tastes best when it is allow to sit for a while after cooking.

Ingredients:

• Chiken-1 lb
• Onions-2 medium( finely chopped)
• Tomato-2 medium( chopped)
• Fenugreek seeds(methi)-1/4 tsp
• Mustard seeds( rai)-1/2 tsp
• Cumin seeds( jeera)-1 tsp
• Nigella seeds( kalonji)-1/2 tsp
• Fennel seeds( sauf)-1/4 tsp
• Black salt-1/4 tsp                            
• Lemon juice-1 tbsp                             
• Ginger garlic paste-2 tbsp
• Hing( asafetida )-1/2 tsp
• Mustard oil-3 tbsp
• Curd-1 cup
• Red chili powder-1 tsp
• Coriander powder-1/2 tbsp
• Garm masala-1 tsp
• Turmeric powder-1/2 tsp
• Salt to taste
• Coriander leaves for garnishing

Method:
Put the chicken in a contairner.Add ginger garlic paste,lemon juice and 1 tsp salt and rub properly.
Cover the container and put in the refrigerator for 1 to 2  hours  to marinate.
Heat a pan on medium heat add oil add hing, red chili and sauté for few seconds.
Add methi,cumin,sauf,mustard and kalonji sauté for 30 seconds.
Add onions and cook for 3 to 4 minutes.
Add tomato and cook2 to 3 minutes. Now add red chili powder, coriander powder, turmeric
Powder and stir well.
Add chicken and stir. Cover and cook for 20 to 30 minutes or chicken is half done.
Add black salt  and cook chicken is almost done.
Add the curd and cook for another 6 to 8 minutes.Add  garam masala and stir well
Turn off the heat and garnish with coriander leaves.
Enjoy!!!

Aaloo Tamatar ki sabji( potato tomato curry)

I always make this simple and delicious curry during periods of fasting.It is very easy to make and it
Does not require much cooking time.

Ingredients:

• Potato -3 to 4 ( boiled,peeled and roughly mashed)
• Tomato -1 ( chopped)
• Cumin seeds-1/4 tsp
• Turmeric powder-1/4 tsp
• Green chili-2 (slit)
• Ginger-1 tsp(grated)
• Coriander leaves for garnishing
• Salt to taste
• Ghee-2 tbsp

Method:
Heat ghee in a pan add Cumin seeds,ginger and green chili,let it splutter.
Add tomato and cook for 2 to 3 minutes until tomatoes are soft.
Add turmeric powder,salt and mashed potato and cook for 1 minute.
Add 2 cups of water,cover and simmer for 6 to 8 minutes.
Turn off the heat and garnish with chopped coriander leaves.
Enjoy!!!!
Linking this to:

Hearth and Soul blog Hop: 4/14/014 Simple dishes edition at Zesty South Indian Kitchen

Dal Dhokli(strips of spicy dough cooked in flavorful lentils)

Today I"m going to share with you one of delicious one pot meal from Gujarat.spicy dough strips cooked in flavorful dal make this dish very yummy.It is so easy and simple to make.I prepare this on lazy days,no need to any other curries and side dish.

 

Ingredients :
For dal:

• Toor dal(split pigeon peas)-1 cup
• Peanuts-1 tbsp
• Methi-1/2 tsp
• Ginger-1/2 tsp(grated)
• Tomato-2 chopped                                     
• Turmeric powder-1/2 tsp
• Red chili powder-1/4 tsp
• Cloves-2
• Cinnamon sticks-1 inch
• Curry leaves -5-6
• Cumin seeds-1/4 tsp
• Red chili( whole)-2
• Hing( asafetida)- pinch
• Tamarind paste-1 tsp
• Jaggery-11/2 tsp
• Salt to taste
• Ghee-1 tbsp

For Dhokli:

• Atta( whole wheat flour)-1 cup
• Besan- 2 tbsp
• Turmeric powder-1/4 tsp
• Ajwain( carom seeds)-1/4 tsp
• Oil-1 tsp
• Salt to taste

Method:
Wash and soak dal for 30 minutes with 3 cups of water.
For Dhokli add atta,besan,turmeric powder,oil,ajwain and salt.
Add enough water and knead to make a stiff dough.
Cover and keep aside for 20 minutes.
Add shocked dal in pressure cooker and cook for 3 to 4 whistle.
Let the pressure go on by itself.
Meanwhile make dhokli,divide the dough into 4 portion roll into balls.
Using a rolling pin.roll out each ball into a thin chapati.
Using a sharp knife,cut 1 inch diamond shaped pieces.keep aside.
Heat ghee in a pan add cumin seeds,Cinnamon sticks,cloves,red chili and curry leaves
saute for few seconds, add tomato,ginger and cook till tomato gets mushy.
Add turmeric powder,red chili powder,cooked dal and 2 cups of water.
Bring to boil,add gud and tamarind paste and stir.
Then add dhokli pieces and cook. stirring the dal occasionally.
When the dhoklis are cooked and and dal has slightly thickened.
Turn off the heat and garnish with chopped coriander.
Serve warm.
Enjoy!!!

Sukha chicken(Maharashtrian Style)

I always search chicken recipe because chicken is my family's favorite then i found this recipe in sanjeev kapoor site it is very easy and quick chicken recipe which filled my home with the aroma of all the wonderful spices. Do try at home I'm sure you will love it.

Ingredients:

• Chicken-1/2 lb(cut into medium pieces)
• Green capsicum-1 ( chopped into cubes)
• Onions -2 medium(chopped)
• Garlic-7-8 cloves
• Ginger-1 inch
• Peppercorn-8 to1Cloves-5 to 6     
• Coriander seeds-1 tbsp
• Cumin seeds-1 tsp
• Whole red chili-3
• Cinnamon stick-1 inch
• Coconut-1 cup (dried and grated)
• Coriander leaves for garnishing
• Turmeric powder-1/2 tsp
• Salt to taste
• Oil- 2 tbsp

Method:
Heat a pan on medium flame add coconut and dry roast until light golden brown.
Keep aside to cool.In same pan dry roast all spices cloves,coriander ,red chili,cumin, cinnamon,peppercorn on low heat.Place onion, ginger,garlic,coconut and roasted spices
in a grinder and grind into a fine Paste.
Put the cleaned chicken pieces in a bowl and prick the pieces with a fork.
Add ground paste,salt and mix well,cover and keep in refrigerator for 2 to 3 hours.
Heat oil in a pan add marinated chicken and cook for 4 to 5 minutes add turmeric powder
And adjust the salt and cook for 8 to 10 minutes or chicken is done.
Add capsicum pieces and mix well and cook for 2 to 3 minutes.
Garnish with Coriander leaves.
Serve hot with chapati.
Enjoy!!!!

Chicken Masala Curry

This chicken masala curry is very famous in North India,whenever I made this, it is always a hit.this flavorful and delicious is perfect, If you have some surprise guest.

Ingredients:

• Chicken-1lb(washed& cut into pieces)
• Tomato- 3( pureed)
• Onions-3( finely chopped)
• Ginger garlic paste-2 tbsp
• Turmeric powder-1/2 tsp                    
• Red chili powder1/4 tsp
• Coriander powder-1 tsp
• Cinnamon stick-1 inch
• Green cardamom-4 to5
• Cloves-3
• Poppy seeds-1/4 tsp
• Bay leaf-2
• Cumin seeds1/4 tsp
• Black pepper- 3 to 4
• Salt to taste
• Oil-2 tbsp

Method:
Heat oil in a pan add cumin seeds,cinnamon stick,black pepper,poppy seeds
Bay leaf ,cloves,cardamom and saute for few seconds.
Add onions and saute until golden brown,add ginger garlic paste  and fry until raw smell
Goes away.
Add the tomatoes and cook until the oil comes to the top.
Add turmeric powder,red chili powder,coriander powder and stir well.
Add the chicken,salt and mix well and cook for 5 to 6 minutes, until the chicken
Pieces are well coated with sauce.
Add 1 and 1/2 cup of water and bring to a boil.cover and cook for 10 minutes.
Or until chicken is cooked. Stirring occasionally.
Turn off the heat and garnish with some ginger Julianne and slit green chili.
Enjoy!!!

Kashmiri Dum Aloo

Dum aloo a very popular dish served in most Indian restaurants,In this recipe  baby potatoes are first peeled and pricked,then simmered in spice and yogurt(curd)gravy.
This gravy is perfect accompaniment for simple white rice or chapati.

Ingredients:

• Baby potatoes-12
• Onion -1 cup finely chopped
• Tomato-1 medium size ( finely chopped)
• Ginger garlic paste-2 tsp
• Curd -1 cup                                                              
• Fennel powder(sauf)-1 tbsp
• Dry ginger powder-1/4 tsp
• Green cardamom powder-1/2 tsp
• Red chili powder( kashmiri red chili powder)-1 tsp
• Turmeric powder-1 tsp
• Hing- pinch
• Oil-2 tbsp
• Garam masala-1/2 tsp
• Salt to taste
• Coriander leaves for garnishing
• Oil for deep frying

Method:
Peel potatoes, and prick them with fork in 7 to 8 places.
Take 3 to 4 cups water in a big bowl and put the potatoes for 15 to 20 minutes.
Heat enough oil in a kadahi,drain the potatoes, pat dry and add them into kadahi.
Fry until golden brown. Remove on paper towel.
Heat oil in a pan add onion,saute until light golden brown.
Add ginger garlic paste fry til raw smell goes off.
Add tomato puree and cook for 2 to 3 minutes.
Now add dry spice,red chili powder,turmeric.fennel powder,ginger powder and salt
fry for few seconds,now add curd and keep stirring until oil separate from sides.
Add 2 and 1/2 cup water and bring to boil.Add fried potatoes ,garam masala and cook
For 8 to 10 minutes.
Garnish with chopped coriander leaves and serve hot with chapati and rice.
Enjoy!!!

Baigan Ka Bharta

My all family members likes this North Indian dish because the sweetness of onions and tanginess of
Tomatoes and smoky roasted eggplant.

Ingredients:
Eggplant(baingan)-1 large

Mustard Oil-2 tbsp
Tomato-2 (chopped)
Potato-1 (boiled and mashed) optional
Onion- 1(chopped)                                   

Garlic clove-2 to 3
Ginger paste-2 tsp
Cumin seed -1/4 tsp
Mustard seeds-1/4 tsp
Methi seeds-6 to8
Turmeric powder-1/2 tsp
Red chilipowder -1/4 tsp
Green chili -1 chopped
Salt to taste
Coriander leaves for garnishing








Method:
Rub the  little oil over eggplant,this will help to remove skin easily.
Make 2 to 3 slits and insert garlic clove. Roast the baingan over a medium flame.
turn it frequently with tongs, until the inside is soft and skin
Is completely charred on all sides.Let it cool,then peel and mash along with roasted garlic clove.
Heat oil in a pan add cumin,mustard and methi seeds, let them crackle add onions and green chili
and sauté Until light golden brown, add ginger paste sauté until raw smell goes away.
Add tomato and sauté until oil separates from the pan.
Add all dry masala and salt sauté for few seconds, add mashed eggplant and potato.
Mix well,cover and cook for 2 to3 minutes. Turn off the heat and garnish with chopped
Coriander leaves.serve hot with chapati.
Enjoy!!!
Note:
you can also bake eggplant in oven for 25 to 30 minutes at 350F.

 Linking this to:
 Cook N Share What You Like Event & Giveaway
&

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy 

Cabbage Kofta Curry

Ingredients:
For Kofta:

• Cabbage grated-2&1/2 cups
• Besan(gram flour)3/4 cup
• Ginger(grated)-1/2 tsp
• Coriander leaves (chopped)-2 tsp
• Salt to taste
• Red chili powder-1/4 tsp
• Oil for fry

For gravy :

• Onion-1 (finely chopped)
• Tomato-2 chopped
• Peanut-2 tbsp
• Turmeric powder-1/2 tsp
• Ginger garlic paste-1/4 tbsp
• Red chili powder -1/4 tsp
• Coriander powder-1/2 tsp
• Cumin seeds-1/4 tsp
• Asafetida (hing)- pinch
• Green chili -2 chopped
• Garam masala-1/2 tsp
• Salt to taste
• Oil-2 tbsp
• Coriander leaves for garnish

Method:
Make the koftas:
Mix all the ingredients needed for koftas,do not add any water.
Make small balls out of them.
Heat oil in a kadahi.when oil is hot add kofta, a few at a time,and fry the
Koftas until they turn golden brown.keep on paper towel.
Make the gravy:
Grind the tomatoes and peanut to make puree.
Heat the oil in a pan add cumin seeds,hing and green chili Let them crackle,add onion and
sauté until they turn light brown in color.Now add ginger garlic paste, fry til raw smell goes off.
Add tomato and peanut purée and keep frying the tomatoes till the oil separates from the sides.
Add turmeric powder,red chili powder, coriander powder,garam masala and fry for few seconds.
Add 2 & 1/2 cups water,salt and bring to boil, lower the heat and simmer for 6 to 8 minutes.
Add prepared koftas and let it simmer for another 3 to 4 minutes.
Turn off the heat and garnish with chopped coriander leaves.
Serve hot with rice and chapati.
Enjoy!!!!
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 Cook N Share What You Like Event & Giveaway

Bhindi Kadhi(okra with curd)

Bhindi is also known as lady finger and okra,and it is a very popular vegetable with Indians.People cook it in many ways.My mom used to make this Kadhi for a change.The Bhindi Saute in some spice and cooked in curd and besan mixture or you can fry bhindi separately then add into cooked curd mixture.Try this out and let me know.

Ingredients :

• Bhindi- 8 to10 large( chopped )
• Curd-2 cups(sour)
• Besan(gram flour)- 2 to 3 tbsp
• Turmeric powder-1/4 tsp
• Red chili powder-1/2 tsp
• Salt to taste
• Oil-2 tbsp
• Mustard seeds-1/2 tsp
• Methi seeds-1/4 tsp
• Hing- a pinch
• Curry leaves-5 to 6
• Green chili- 2 chopped
• Coriander leaves for garnishing

Method:
Mix curd, besan,turmeric powder,salt,red chili powder and mix well without any lumps.
Add 2 and 1/2 cups water and mix it again and keep aside.
Heat oil in a pan add mustard seeds and methi seeds let them splutter then add hing
And curry leaves saute for few seconds now add chopped bhindi and cook the okra
Uncovered for 4 to 5 minutes. now add curd and besan mixture.
Stirring continuously til one boil.reduce the heat and simmer for 6 to 8 minutes.
Turn off the heat and garnish with chopped coriander.
Serve with plain white rice.
Enjoy!!!!
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Cook N Share What You Like Event & Giveaway

Palak kofte in Microwave/Spinach kofte

Nowadays everyone is becoming health conscious and everyone wants to have healthy and nutritious food but sometimes due to health we have to compromise with taste.but i found this tasty kofte recipe from Nishamadhulika. this process brings out very tasty kofte with very less oil. here i have prepared
kofte in microwave and gravy on stove.it is very quick and tasty dish it tastes good with plain rice and chapati.

 
Ingredients:

• For kofte-
• Spinach-2cup(finely chopped)
• Besan(gram flour)-1cup
• Ginger-1tsp(grated)
• Salt to taste

For gravy-

• Onion- 1 (finely chopped)                             
• Tomato-2(roughly chopped)
• Peanut- 2 tbsp
• Ginger garlic paste-1 tbsp
• Turmeric powder-1/2 tsp
• Coriander powder-1/4tsp
• Cumin seed-1/2 tsp
• Green chili- 2
• Red chili- 1/2 tsp
• Garam masala- 1/4 tsp
• Oil- 1 tbsp
• Salt to taste

Method:
Take besan,salt,ginger in a mixing bowl make a thick batter.
Now add chopped spinach mix well,without any lumps.
Make small size round balls.
Place on microwave safe greased plate.Microwave for 4 minutes.
Grind tomato, peanut and green chili together to make fine paste.
Heat oil in a pan add cumin seed when they crackle add chopped
Onion fry till golden brown. Add ginger garlic paste fry till raw smell goes off.
Add tomato and peanut paste fry till, oil separate from sides.
Add turmeric powder, salt, coriander powder,and garam masala fry for few seconds.
Add 1 and 1/2 cup of water, simmer for 3 to 4 minutes.
Add kofte and simmer for another 4 to 5 minutes.
Note:
Time varies from microwave to microwave.

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Christmas Recipes

Cook N Share What You Like Event & Giveaway

Christmas and New year Giveaway !!

 

Bhindi/Okra with Coconut and Corainder

This is one of very easy and delicious dry curry .I use coconut, coriander and red chili to makes curry
More flavorful and tasty.I hope you will try this simple and delicious bhindi.

Ingredients:

• Bhindi- 1/2 lb ( washed and wiped and cut it into rounds)
• Coconut dry(grated)-1/2 cup
• Coriander seeds-1 tbsp
• Red chili(whole) - 1-2
• Cumin seed- 1/2 tsp
• Onion - 1(chopped)
• Hing- a pinch
• Turmeric powder-1/2 tsp
• Salt to taste
• Oil-1 tbsp
• Coriander leaves for garnishing

Method:
First dry roast coriander,coconut and red chili.
Let them cool and grind to a coarse powder into mixer.
Heat oil in a pan add cumin seed, when they crackle add hing
And onion fry for 2 to 3 minutes.
Now add turmeric powder, and mix well add bhindi mix everything nicely.
Cover and cook on medium heat till bhindi turns light browned in color.
Keep stirring in between while it is getting cooked.
Add grounded coconut and Coriander ,red chili and mix well.
Cover and cook for another 2 to 3 minutes.
Turn off the heat and garnish with coriander leaves and grated coconut.
Enjoy!!!

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dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy 

Butter Paneer Masala(Paneer Makhani)

Butter paneer masala is most common dish in Indian restaurant menus and it is my family's favorite too, so i try to prepare different paneer dishes.butter paneer masala is one of them which i make frequently. it is quite easy to make at home.Hope you all like it.

Ingredients:

• Paneer cubes- 2 cups
• Tomato- 4-5 medium size( roughly chopped)
• Onion-1 small size (roughly chopped)
• Cashews-10 -12
• Ginger garlic paste- 1tsp                                                  
• Kasoori methi-1 tsp                                                                
• Red chili powder- 1 tsp ( I used Kashmiri red chili powder)
• Green cardamom powder-  1/4 tsp                                              
• Fresh cream or milk-1/2 cup ( I used half & half)
• Garam masala-1/4 tsp
• Coriander powder-1/2tsp
• Butter -2 tbsp
• Oil-1/2 tbsp
• Salt to taste
• Coriander leaves for garnishing

Method:
Heat half butter and oil into pan add onion fry for 1 or 2 minute, then add cashew pieces
And tomato saute until soft. Turn off the heat let it cool down slightly.
Then grind to smooth paste.
Again  in same pan heat remaining oil and butter add this paste and cook till
Oil separating from edges.add ginger garlic paste cook till raw smell disappear.
Add kasoori methi,red chili powder,garam masala,coriander powder.stir and cook for
1 or 2 minutes now add 1and 1/2 cups water and simmer for 3 to 4 minutes.
Add paneer and cream cook for another 2 to 3 minutes,and last add cardamom powder
Mix well let it boil for 2 minutes.
Turn off the heat and garnish with coriander leaves.
Enjoy!!!
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Christmas Recipes

 Lets cook Christmas party food .

Moong with Curd

It is very simple and delicious Gujarati dish prepared with whole moong,yogurt and besan. For this I use soaked and boiled whole moong, you can make this curry with sprouted moong too.this dish goes well with rice.

 Ingredients:

• Whole green moong-1 cup
• Curd -2 cups
• Besan( Bengal gram flour)-2 tbsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/4 tsp
• Green chilli-1 (chopped)
• Mustard seed -1tsp
• Methi seed -1/4 tsp
• Cloves-2 -3
• Curry leaves-3-4
• Asafoetida(hing)-a pinch
• Salt to taste
• Oil- 1/2 tbsp

Method:

Wash and soak moong for 4 to 5 hours.

Drain the water and add enough water and little bit salt and pinch of turmeric powder

And pressure cook for 2 whistles.let them steam go down by itself.

Meantime mix the curd,besan,salt, turmeric powder and 1& 1/2 cup of water in a bowl
mix well without any lumps.

Heat oil in a pan add mustard seed,methi seeds,green chili,clove,curry leaves and hing.
Add curd and besan mixture and keep stirring until the mixture comes to boil.
Add boiled whole moong and mix well,cook for 5 to 6 minutes.
Serve hot with Rice.
Enjoy!!!

Eggplant in Tomato Gravy/Tamatar Baingan(Kashmiri Style)

Tamatar Baingan is very authentic Kashmiri Dish which is very easy and it takes very less time to prepare.the dry ginger powder and fennel seed powder makes more flavorful and tasty.i bookmarked this recipe from Swathi's blog.Try it out you will surely love it.

Ingredients:

• Eggplant(brinjal)-6-7(Medium Size)cut it into big pieces
• Tomato-4-5(cut it into chunks)
• Cumin seed-1tsp
• Asafotida(hing)-1/4tsp
• Ginger Powder-1/2tsp
• Fennel powder(sauf)-1/2tsp
• Red chili powder(kashmiri red chili)-1/2tsp
• Mustard Oil-1 tbsp for cooking
• Mustard oil for frying 
• Salt-to taste
• Coriander Leaves for garnishing

Method:
Heat oil in a pan shallow fry eggplant pieces on both side till golden color.
keep them on paper towel.
Add more oil in same pan once its hot add cumin seed let them splutter add hing
Then add tomato pieces,salt and cook until tomatoes get mushy.
Now add ginger powder,chili powder and fennel powder mix well and add water.
Boil for 5 to 6 minutes,add fried eggplant pieces and cook for another 5 minutes.
Turn off the heat and garnish with coriander leaves.
Serve hot with chapati or paratha.
Enjoy!!!

Capsicum Masala Curry

Today i am going to share one of my family's favorite capsicum curry which is not only tasty but quite easy to prepare. Capsicum masala curry is the simple yet delicious and crunchy curry. I have used roasted peanut,coconut and coriander seeds and ground to a powder. you can prepare this rich,flavorful and creamy dish for party too. 

Ingredients:

• Capsicum (green pepper)-2chopped into cubes
• Coriander powder-1tsp
• Turmeric powder-1/2tsp
• Bay leaf-2
• Cloves-3
• Cumin seeds-1/4tsp
• Tomato-2medium chopped
• Onion-1medium (finely chopped)
• Ginger garlic paste -1tbsp
• Oil for frying -1tbsp+1tbspfor cooking
• Salt -to taste

Ingredients to roast:

• Peanut-1/4 cup
• Coriander seed -1tsp
• Red chili (whole)-1-2
• Methi seed-1/4tsp
• Coconut- 1tbsp ( I used dry coconut powder)

Method:
Dry roast all the ingredients under to roast on medium heat one by one.
Cool completely and grind them into powder.
Grind tomatoes into smooth paste and keep aside.
Heat oil into pan shallow fry capsicum pieces and keep on paper towel.
Heat oil in same pan add cumin seed, bay leaf, and cloves.
Let them crackle then add onion and fry till translucent .
Add ginger garlic paste fry till raw smell goes away.
Add tomato paste and fry till the oil starts to separate.
Now add turmeric powder,coriander powder,salt and mix well.
Add masala powder and fry for 1minute.
Add 1 and 1/2 cup water and let it boil for 3 to 4 minutes.
Add fried capsicum pieces cook for another 3 to 4 minutes.
Turn off the heat and serve with chapati,paratha or rice.
Enjoy!!!
Note:
Don't over fry capsicum.
you can add kasoori methi and garam masala for more flavor.

.