BHUNA CHICKEN

 

Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
Chicken pieces - 500 gms
Thinly sliced onion - 3

Ginger garlic paste - 1 tbsp
Black cardamom - 1
Green cardamom - 1
Whole black pepper - 2 - 3
Cloves - 2 - 3
Curd - 2 tbsp
Mace - 1 inch
Cinnamon - 1 inch stick
Cumin seeds - 1/4 tsp
Clarified butter - 2 tbsp
Clarified butter - 4 tbsp
Salt - to taste
Saffron food color - a pinch
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp


METHOD

Heat clarified butter in a pan and add chopped onion and fry until  pink

Marinate chicken with ginger garlic paste,curd,red chilly powder,turmeric powder,coriander powder,ginger garlic paste,fried  onion and salt.
Keep aside for an hour.
Heat clarified butter in a pan,add  whole garam masa and saute for 3 - 4 mins.
Add chicken pieces  and saute  for 4 to 5 mins in high flame.
Cover the lid and cook in a slow flame for ten mins.
Now your bhuna chicken  is ready to serve.

METHI MISSI ROTI

 

Cooking Time : 15 mins
Serve : 4


INGREDIENTS
1 cup wheat flour

1/2 cup ragi flour

1/2 cup besan

250 gms methi  leaves chopped 
1 Large chopped onion
2 Chopped green chilly
1 Tsp cumin seeds
1 Tsp crushed coriander seeds
 1 Tbsp coriander leaves
Salt to taste
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD

Wash and chop methi.
In a kneading bowl mix together all the ingredients with the help of water.
To make a stiff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Roll like paratha and place the paratha over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot.

RAJMA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rajma / red kidney beans  -  250 gms
Water  -  2 cup
Chopped onion  -  1 medium size
Onion paste - 1 onion
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Kashmiri mirch powder - 1 tsp
Tomato paste - 1 tomato
Chopped tomato - 1
Clove   -  2 - 3 clove
Black pepper   -  2 - 3
Cumin seeds - 1/4 tsp
Cardamom powder  -  1/4 tsp
Cinnamon  -  1 inch stick
Garlic cloves - 2 - 3
Salt  -  to taste
Oil  - 2 tbsp
Clarified butter - 1/4 cup


METHOD
Wash and soak red kidney beans/rajma over night.
Pressure cook with red chilly powder,salt and two cup of water for 10 mins.
Once cooled,reserve the rajma water.
Heat oil in a pressure cooker,add sliced onion and saute until brown.
Take a blender add onion,ginger garlic paste,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a paste and add in the pressure cooker and saute for 4 - 5 mins. now add turmeric powder,coriander powder and kashmiri mirch powder and two tbsp water and mix well.
Now add tomato paste and saute until oil leaves the pan.
Add boiled rajma/red kidney beans and mix well and now add boiled rajma water and salt and cover the lid and pressure cook  for five mins.
Heat clarified butter in a pan and add garlic cloves and chopped tomato and cook in a slow flame for few mins now turn off the flame and add red chilly powder and add in the rajma masala.
Serve hot with chapati.

PAV BHAJI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Boiled potatoes - 2
Grated carrot - 1/2 cup
Grated cauliflower - 1/2 cup
Chopped capsicum - 1/2 cup
Chopped onion - 1
Green peas - 1/2 cup
Chopped tomatoes - 2
Ginger, garlic paste - 1 tsp
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Pav bhaji powder - 1 tsp
Salt - to taste
Oil - 2 tbsp
Butter - 1 tbsp
Chopped coriander leaves - 1 tbsp
Pav - 2

METHOD

Bhaji
Boil the potatoes in a pressure cooker. Peel and mash it..
Heat the oil in a wok.Add onion fry till light brown.Add ginger, garlic paste, red chilli powder,turmeric powder,green chillies add some water n saute.
Add tomatoes and cook on medium flame approax 4-5 mins.
Add the veggies and saute 2-3 minsNow add potatoes and mix well.
Add one cup of water and cook for 4-5 mins.Add salt, butter and pav bhaji masala and mix well..
Garnish with coriander leaves and serve.
Pav
Slice the pavs.Heat the pan grease some butter and place the pav in medium flame till golden brown.
Serve the pav with bhaji.

KADHAI PANEER

 

Prep Time : 10 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Paneer cubes - 200 gms
Cloves - 2 - 3
Whole black pepper - 2 - 3
Cumin seeds - 1 tsp
Cinnamon  - 1 inch stick
Green cardamom - 1
Black cardamom - 1
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Tomato puree - 1/2 cup
Chopped onion - 1
Salt - to taste
Coriander leaves - 1 tbsp
Oil - 3 tbsp

METHOD
Dry roast the whole garam masala,once cooled to make a powder.
Heat oil in a pan add chopped onion and saute until transparent
Then add ginger garlic paste and saute for 1 - 2 mins,add tomato paste and cook for 4 - 5 mins.
Now add coriander powder,red chilly powder,turmeric powder and kashmiri mirch powder and mix well.
Add whole garam masala powder and mix well.
Add one cup of water and salt and bring to boil.
Once boiled add paneer cubes and salt and cook for five mins.
Garnish with coriander leaves and serve kadai paneer.

FRESH GREEN GRAM FRITTERS

 

Prep Time     : 10 mins
Cooking Time :15 mins

INGREDIENTS

Hara chana     -  1 cup
Besan    -     1 cup
Rice flour   -   2 tbsp
Red chilli powder  -    1 tsp
Chopped green chillies   -  3 - 4
Turmeric powder     -  1/2 tsp
Salt    -     to taste
Oil    -  1 cup

METHOD
    Mix all the ingredients with besan and rice flour except  oil and make a smooth batter with the help of water.

Heat oil in a kadai and fry the crispy pakora. Drain in paper napkin.
 Serve hot with .