Mustard Chicken

Mustard Chicken

RECEIPE TYPE: Indian

COOKING TIME:22 mins

SERVES:3-4

Ingredients

o 750 gm chicken

o ½ cup of mustard powder

o ½ cup of coconut milk powder

o 3 table spoon of tomato puree

o 1 cup of curd

o Some green chilies

o Salt to taste

o Green chilies

o Mustard oil

Method

In a mixing bowl marinate chicken with curd and salt, keep it for 20 mins. Heat mustard oil in a pan and then add marinated chicken and cook it for 10 mins till the chicken gets half boiled. In a small bowl add mustard powder and coconut milk powder mix it very well then add some warm water and make it a paste. Add the paste to the chicken. Then add tomato puree and green chilies to it. Add some water and cover it for another 12 mins till the chicken get boiled. Serves it with boiled rice.

Noodles Pokora

Noodles Pokora

RECEIPE TYPE: Indian
COOKING TIME:15 mins
SERVES:2-3

Ingredients
o 1 cup of boiled noodles
o 1 egg
o 1 onion finely chopped
o 3 chillies finely chopped
o ½ teaspoon  of ginger paste
o 1tablespoon graded cheese
o 1 ½ tablespoon of cornflour
o 1 tablespoon of lemon juice
o Salt and pepper to taste
o Oil for deep fry

Method

In a mixing bowl take the boiled noodles and add egg, finely chopped onion ,ginger paste, some graded cheese. Then add salt and pepper . Mix it very well. Then add lemon juice and mix it.Then heat oil in a pan and fry the noodles giving the  small round shape. Fry in a low medium flame. Then serve it with tomato ketchup.

Gajar Burfi

Gajar Burfi

RECIPE TYPE: Dessert      

CUISINE: North Indian

PREP TIME:  15 mins

COOK TIME:  20 mins

TOTAL TIME:  35 mins

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

o 2 tbsp ghee/clarified butter

o 550 grams carrots, about 4 cups grated carrots/gajar

o 1 cup milk powder, 100 to 105 grams

o 1cup of khoya kheer

o ⅓ cup sugar, 65 to 70 grams or add as required

o ½ tsp cardamom powder

o 20 unsalted pistachios, sliced or any other dry fruits (optional)

o ½ tsp ghee for greasing pan/tray/plate

INSTRUCTIONS

Rinse, peel and then grate 550 grams carrots. in cup measurement, you will need 4 cups grated carrots.Grease a pan or tray with ½ to 1 tsp ghee and keep aside.Then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).Add the grated carrots. mix very well.Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. takes about 10 to 12 minutes on a low to medium flame.Then add 1 cup milk powder (100 to 105 grams).Mix the milk powder and khoya kheer with the carrots very well. Saute for a minute.Then add ⅓ cup sugar and ½ tsp cardamom powder.Mix the sugar and cardamom powder with the rest of the ingredients very well.The mixture will loosen up as the sugar melts.Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan. a test is to take a small mixture and cool it.Then roll into a small ball. it should easily form a ball.Immediately, pour the halwa mixture in the greased pan and with a spatula or spoon smoothen the top part.Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.Cover and allow the barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature.Slice and serve carrot burfi. leftovers can be refrigerated.

NOTES

Substitutions:

milk powder - Almond meal or Almond powder

ghee - Coconut Oil

pistachios- Any dry fruits like Cashews, Almonds, Raisins etc

carrots - Beetroots

Masala Cheese Dosa

Masala Cheese Dosa

RECIPE TYPE: Breakfast,

CUISINE: South Indian

PREP TIME: 9 hours

COOK TIME:30 mins

TOTAL TIME:9 hours 30 mins

SERVES: 10-12 dosa

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Ingredients for the Dosa Batter:

o cup regular rice

o 2.1 cup parboiled rice/ukda chawal

o 3.½ cup spilt black lentils or urad dal

o 4.¼ cup poha/flattened rice

o 5.¼ tsp fenugreek seeds (methi)

o Some Graded Cheese

o Salt to taste

o Water as required

Ingredients for the Masala - Potato filling:

o 1.4-5 potatoes/aloo

o 2.10-12 cashewnuts/kaju (optional)

o 3.10-12 curry leaves/kadi patta

o 4.1 tbsp chana dal/bengal gram

o 5.3 onions sliced or chopped

o 6.½ tsp mustard seeds/rai

o 7.1 tsp cumin seeds/jeera

o 8.1 or 2 chopped green chillies/hari mirch

o 9.1 or 1.5 tsp chopped ginger or grated ginger

o 10.2 tbsp chopped coriander leaves/dhania

o 11.½ tsp turmeric powder/haldi

o 12.3 tsp oil or ghee

o A pinch of asafoetida/hing

o Salt to taste

 INSTRUCTION

Preparing the Dosa Batter:

Rinse the rice and urad dal separately first.Soak the parboiled rice,regular rice and poha in a bowl or pan.In another bowl soak the urad dal-methi in enough water.Grind the urad dal with methi to a fine and fluffy batter.Grind the rice and poha to a smooth batter.Mix both the rice and urad dal batter with salt.Cover and let the batter ferment for 8-9 hours

Preparing the potato filling-Sabzi:

Soak the chana dal in hot water for 30 minutes.Later drain the chana dal and keep aside.Heat oil or ghee. Fry cashew nuts and keep aside.Splutter the mustard seeds.Add cumin seeds and drained chana dal.Fry the chana dal well. Now add the onions and curry leaves.Fry the onions till they become soft. Add the green chilies and ginger.Add the turmeric powder and asafoetida. Mix well.Now add the boiled chopped potatoes. Add the fried cashew nuts and salt.Cook for 2-3 minutes stirring well.Add chopped coriander leaves. Stir and keep aside.

 Preparing the Masala Dosa:

Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle.Don't smear oil on a non stick pan,as then you won't be able to spread the dosa batter.Spread the dosa batter in a circular way on the pan. Add some oil on top.After that add graded cheese on the top of the dosa.Flip and cook the other side.Flip again.Spread the potato sabzi filling on one side of the dosa.Cover with the other half and let the dosa cook for 15-30 seconds.Serve masala dosa hot with coconut chutney and sambar

NOTES

If you are unable to spread the batter on the pan, then add some water to the dosa batter. this will help you in spreading the batter evenly on the pan.To get golden brown dosa, the pan should be hot. But the flip side is that if the pan is very hot, then you cannot spread the dosa batter nicely. Either sprinkle water on the pan and then wipe it. This brings down the temperature of the pan. Do this method on an iron pan. Don't do this on a non stick pan. It might affect the non stick coating.If using a non stick pan than as soon as one dosa is done, reduce the flame. Spread the dosa batter on the pan. now increase the flame and let the dosa cook.

NUTRITION INFORMATION

SERVING SIZE: 9-10

Veg Biriyani

Veg Biriyani

RECIPE TYPE: Main

CUISINE: South Indian

PREP TIME:  45 mins

COOK TIME:  20 mins

TOTAL TIME:  1 hour 5 mins

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For Rice Marination:

o          1 heaped cup basmati rice, 200 grams

o          1 tsp oil

o          ½ tsp salt

For Veggie Marination:

o          1 cup curd, 200 grams or 1 cup thick coconut milk, 250 ml

o          1 to 2 green chilies, chopped

o          ½ tbsp ginger-garlic paste or 4to5 garlic and ¾ inch ginger,crushed to a paste 

o          90 to 100 grams carrots, 1 medium to large carrot or ½ cup chopped carrots

o          100 grams potatoes      

o          150 grams of nutrela

o          1 medium capsicum or ½ cup chopped capsicum

o          ⅓ cup green peas, fresh or frozen

o          ½ tsp turmeric powder

o          ½ tsp red chili powder

o          ½ tsp garam masala powder (optional)

o          1 tsp coriander powder

o          3 tbsp chopped coriander leaves

o          3 tbsp chopped mint leaves

o          salt as required

For Frying onions:

o          3 tbsp oil or ghee

o          165 to 175 grams onions, 1 large onion, sliced or 1 cup sliced onions

o          whole spices:

o          1 inch cinnamon

o          3 cloves

o          3 green cardamoms

o          1 black cardamom

o          2 single strands of mace

o          ½ tsp shah jeera/caraway seeds

o          5 to 6 black peppers

For Layering:

o          2 tbsp chopped coriander leaves

o          2 tbsp chopped mint leaves

o          a generous pinch of saffron

o          ½ inch ginger, julienne or chopped

o          1 to 2 tsp kewra water or rose water

o          1 to 1.25 cups water

INSTRUCTIONS

Soaking & Marinating rice

Rinse rice in water many times, till you see the water clear of starch. then soak the rice in enough water for 30 minutes.After 30 minutes, strain the water very well from the rice.Add 1 tsp of oil and salt to the rice.With a spoon or with your hands, mix the salt and oil very well with the rice grains. keep aside.

Preparing the Veggie Mixture:

When the rice is soaking, you can chop and prepare the veggie mixture.Boiled the soya chunks i.e nutrela.Take 1 cup thick coconut milk in a pan or a large mixing bowl. Add the chopped veggies and green peas. chop the veggies in small sizes so that they cook well.Add ginger-garlic paste, green chilies and chopped coriander + mint leaves.Add the spice powders - turmeric powder, red chilli powder, garam masala powder, coriander powder. season with salt too.Mix very well and keep aside.

If you want, you can marinate for 15 to 30 minutes.With curd - take curd in a bowl and whisk till smooth,then add the spices, green chilies and ginger-garlic paste.Add veggies, coriander + mint leaves and salt.Mix very well and keep aside. You can even marinate for 15 to 30 minutes.

Sauteing Onions:

Next step is to heat a pressure cooker and add 3 tbsp oil. add all he whole spices mentioned above in the list. saute till they crackle and become fragrant.Then add sliced onions.Stir and begin to saute the onions on a low to medium flame.Cooking onions does take some time, so add a pinch of salt to quicken the cooking process.Continue to saute till the onions turn a light golden.When the onions become golden, switch off the flame,remove the cooker from the stove top burner and place it on the kitchen table top or slab.Remove half of the fried onions in a plate. keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the cooker.

Layering and Pressure cooking:

With a spoon, evenly spread the fried onions which are in the cooker.Now with a spoon, pour the veggie mixture evenly.Make an even layer of all the veggie mixture along with soya chunks.Next spread all the rice evenly on the veggie mixture layer.Spread the fried onions which we kept aside evenly on the rice.Add chopped coriander leaves, mint leaves and chopped ginger or ginger julienne.Sprinkle saffron threads.Now sprinkle rose water or kewra water evenly all over.Now pour water along the sides of the cooker. Don't add water in the center. 1.25 cups water will make the rice grains more soft.Cover the cooker with its lid and the vent weight/whistle attached to the lid.On a low flame cook the biriyani for about 20 to 25 minutes. if the pressure cooker whistles, then its fine.Once the pressure settles down, then open the lid and serve the pressure cooker vegetable biriyani with your favorite raita, salad or a side gravy.

Gobi 65 Recipe

Gobi 65

RECIPE TYPE: Snacks

CUISINE: South Indian, Hyderabadi

PREP TIME:  50 mins

COOK TIME:  30 mins

TOTAL TIME:  1 hour 20 mins

SERVES: 2-3

 INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Main Ingredient:

o 350 grams cauliflower or 3 cups small to medium cauliflower florets

o enough hot water for covering florets

For Red Paste:

o 4 dry red chilies soaked in hot water

o 5 to 6 garlic cloves or 1.5 tsp chopped garlic

o 1 inch ginger or 1.5 tsp roughly chopped ginger

o 1 to 2 tbsp water for grinding to paste

Batter:

o 6 tbsp besan

o 4 tbsp rice flour

o 2 tbsp corn starch

o ¼ tsp turmeric powder/haldi

o ½ tsp red chilli powder/lal mirch powder

o ½ tsp garam masala powder

o ½ tsp coriander powder/dhania powder

o 1/2tsp ginger garlic pasteo ½ tsp lemon juiceo ⅓ cup watero salt as required

Other Ingredients:

o 5 to 6 tbsp oil

Tempering:

o 2 tsp oil or leftover remaining oil

o ½ tsp mustard seeds

o 1 small onion or ¼ cup chopped onion or spring onion whites

o 3 to 4 garlic or 1 tsp finely chopped garlic

o ½ inch ginger or 1 tsp finely chopped ginger

o 3 to 4 green chilies, slit

o 2 to 3 dry red chilies

o 5 to 6 curry leaves/kadi patta

o 1 tbsp chopped coriander leaves/dhania pattao a pinch or two of salt or add as per taste

o a pinch or two of sugar or add as per taste, optional

INSTRUCTIONS

Preparing:

Chop 350 grams cauliflower in small pieces. rinse them very well and keep in a bowl.Now add enough hot water so that all the florets are covered. cover and blanch the florets for 20 minutes.In a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes.In a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.Add the soaked red chilies.Add 1 to 2 tbsp water and grind to a smooth paste. keep aside.

Marination:

Drain the gobi florets well and take them in a mixing bowl or pan.Add the red paste. mix very well.Then add 6 tbsp besan, 4 tbsp rice flour and 2 tbsp corn starch.Add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and ½ tsp coriander powder.Also add ½ tsp lemon juice. then add ⅓ cup water.Next add salt. Mix everything very well.Cover and allow to marinate for 30 minutes.

Frying:

Heat 5 to 6 tbsp oil in a kadai. when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.Fry one side and when it becomes crisp, turn over and fry the other side.Fry them evenly, till they are golden and crisp. Fry them in batches.With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.

Tempering:

Now remove the extra oil from the kadai and keep 2 tsp oil in it. add ½ tsp mustard seeds and crackle them. then add 2 to 3 dry red chilies. Saute till the dry red chilies change color.Next add ¼ cup chopped onion, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger and 5 to 6 curry leaves.Stir and saute till the onions turn translucent.Then add salt as per taste. You can also add a pinch or two of sugar. Mix well.Add the fried cauliflower florets.Switch off the flame.Toss and stir the whole mixture. Add 1tbsp coriander leaves.Mix well and serve gobi 65 with coconut chutney, coriander-mint chutney or even tomato ketchup. You can also serve some chapatis or bread along

side.

Cheesy Chunky Veg Sandwich

Cheesy Chunky Veg Sandwich

RECIPE TYPE:Indian
COOKING TIME: 20 mins
SERVES: 2

INGREDIENTS:

Main Ingredient:  
                                         
o 4 slices of firm bread

For Filling

o 1/4 cup of beans
o 1/4 cup of chopped onions
o 1/4 cup shredded cabbage (pata gobhi or band gobhi)
o 1/4 cup chopped carrots (gajar)
o 1/4 cup of chopped capsicum
o 1 cup of boiled soya granules
o 1/4 teaspoon salt
o 1/8 teaspoon black pepper
o 1 teaspoon finely chopped ginger
o 1/4 cup of mayoneese
o 1/2 teaspoon minced green chili, optional
o 1 teaspoon of lemon juice
o 2 slices of cheese

Also need

o About 2 tablespoons soft butter
o Cucumber, onion, tomato sliced into a thin round shape

Method

Heat the butter in a pan and add onions. Stir it for 1 min.Then add all the other vegetables with soya granules and chillies and saute it for 5 mins, add salt and pepper.Add lemon juice.Put the filling in a mixing bowl , add mayoneese and mix it very well.Again take some butter into the pan and then place the bread slices over it ,roast both sides  for 1 min.Spread the mix over two slices of bread  add 1 round sliced of cucumber, onion and tomato over the mixture and then add 1 slice of cheese and cover them with other slice of bread.Put the 2 breads in microven for 30 secs untill the cheese gets melted.Serve it with tomato ketchup.

Apple Kheer

Apple Kheer

RECIPE TYPE: Indian
COOKING TIME:45 mins
SERVES: 2-3

Ingredients

o 1 Apple finely chopped
o 1.5 lit of milk
o 2 bay leaves
o Elaichi powder
o 20 gms of Cashew nuts and 20 gms of raisins
o 4 table spoon of Khoya Kheer
o Ghee
o 450 gms of sugar
o Red cherrys for garnish

Method

Heat 3 tablespoon of ghee in a pan. Then add finely chopped apple into it. Cook it until the apple get soft. Then add milk and 2 bay leaves to it. Reduce the milk until it becomes half. Add sugar  and cook it for 3 mins till the sugar melts. Then add khoya kheer and some elaichi powder. Add cashew nuts and raisins.Again cook it for another 10 mins . Serves in a bowl and garnish it with some red cherrys above it.

Steamed Chena

Steamed Chena

RECIPE TYPE: Indian

COOKING TIME: 30 mins

SERVES: 2-3

Ingredients:

o 1 lit of milk

o 2 lemon

o 3 table spoon of  mustard

o 1/ 2 cup of graded coconut

o Half tomato

o Green chillies

o ½ teaspoon of ginger paste

o Mustard oil

o Salt  to taste

o 500ml of water

Preparation:

Make a paste of mustard seeds, graded coconut, 2 green chillies and tomato. Add salt to it.

Method:

Heat milk in a pan and stir it . Add lemon juice slowly into the milk and stir it constantly until it becomes chena. Strain chena and add some cold water into it.Again strain it. Heat 1 tablespoon of mustard oil in a pan. Then put chena into the pan and add ginger paste to it mix it. Add salt. Cook for 2 to 3 mins.After that keep the chena into a plate and cut into a piece of burfi. Then in an air tight container add 2 table spoon of  mustard oil then add half of the mustard coconut paste to it put the burfis of chena and add remaining part of the paste. Again add 3 tablespoon of mustard oil to it. Add green chilies and cover it with the lid. Heat  water in a pan and put the airtight container into it. Put some heavy weight over the container. And steamed it for 15 to 20 mins. After  that serves it with boiled rice.