BANANA AND POMEGRANATE RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  banana - 1 

Pomegranate pearls - 1 cup

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Chilly flakes - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, chilly flakes,sugar and mix well.

 Now after mixing it, add chopped  banana and pomegranate pearls and mix it well.

 Serve

 chilled banana and pomegranate raita.

BIHARI STYLE CHICKEN

 

Prep Time : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Chicken -  1 kg
Finely chopped fried onion  - 4
Ginger garlic paste  -  2 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  - 1 tsp
Red chilly powder  - 2 tsp 
Kashmiri mirch powder - 1 tbsp
Green chilly - 5
Whole black pepper  - 4
Cloves  -  4
Green cardamom  -  2
Black cardamom  -  1
Cinnamon  - 1 inch stick
Bay leaf - 2
Salt  -  to taste
Curd - 1/2 cup
Mustard oil  -  1/2 cup
Clarified butter  - 1/2 cup


METHOD
Take a blender make a paste of ginger garlic,green chilly and whole garam masala
Marinate chicken with  fried sliced onion ,ginger garlic  paste,green chilly,whole garam masala paste,curd,coriander powder,red chilly powder,turmeric powder, kashmiri mirch powder ,1/2 cup oil and salt,keep aside for two hours.
Heat clarified butter in a pan and  add  marinated chicken pieces.
Cover the lid and cook in a simmer for an hour
Stir in between until oil leave the pan. 
Serve hot with steamed rice.

KAACHHE AAM KA MEETHA ACHAR

 

Prep Time : 15 mins

Cooking Time : 20 mins
Serve :8 - 10

INGREDIENTS
Raw mango / kachche aam     -     2.5 kg
Sugar                                          -   1.5 kg
Salt                                               -   to taste
Black salt                               -    1/2 tsp
Cinnamon                               -   a pinch

METHOD
Wash the mangoes and wipe them nicely.
Peel and cut into small slices.
Add salt and leaves for at least 4 - 5 hours.
Take a pan and pour mango water into it and bring it to boil.
Then  mix mango pieces into it and bring it to boil.
Then mix mango pieces into the pan and cook for 5 - 6 mins. until mango become tender or or little soft.
Now add sugar into it and mix well.
Cook for 8 - 10 mins until it looks shiny.
Add cinnamon powder,black salt and black pepper powder and mix well.
Dont over cook after mixing sugar.
Let it cool completely and then fill into the jar.
Khatta meetha achar is ready to eat.

RAVA DOSA

 

Prep Time : 15 mins 

Cooking Time : 20 mins 

Serve : 2 

 INGREDIENTS 

 Suji / rava - 1 cup 

Rice flour - 1 cup 

Curd - 1/2 cup 

Red chilly powder - 1/4 tsp 

Salt - to taste 

Oil - 2 tbsp 

To temper 

Finely chopped onion - 1 small 

Finely chopped green chilly - 1 

Mustard seeds - 1/4 tsp 

Oil - 2 tbsp 

 METHOD 

. Add curd,suji.rice flour,salt,red chilly powder and one cup of water and grind them to a smooth batter. It should be pouring consistency. 

Heat oil in a pan and temper the above listed ingredients. 

Add this temper mixture in the batter and mix well. 

Heat oil in a pan. 

Now spread a laddle full of batter evenly and cover it 

Drizzle some oil and cook until its golden brown. 

Cook other side as well. 

Serve hot with sambar and coconut chutney

NAMAKPARA

 

Prep Time : 15 mins

 Cooking Time : 25 mins 

Serve : 10

 INGREDIENTS

 Wheat flour - 1 cup

Suji - 1 cup

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Clarified butter - 4 tbsp 

Oil - for frying

 METHOD 

Take a large bowl add suji, wheat flour, carom seeds,onion seeds,salt and clarified butter and mix well.

 Knead to make a stiff dough. 

Make a crumb like texture.

 Keep aside for 30 mins.

 Knead it again.

 Divide the dough into round balls.

 Roll out dough into thick circle.

 Now cut the circle in small diamond shapes.

 Heat enough oil in a pan for deep frying.

 Fry the namakpara on slow flame till golden brown

. Drain on paper napkin.

 Serve with hot tea or coffee.