Wednesday, 12 August 2026

CHICKEN CURRY

 


Prep Time :15 mins

 Cooking Time :30 mins
 Serve :4

 INGREDIENTS
 Chicken pieces - 1 kg
 Chopped onion - 4
 Ginger paste - 1 tbsp
 Garlic paste - 1 tbsp
 Kashmiri mirch powder - 1 tsp
 Red chilly powder - 1 tsp
 Coriander powder - 1 tsp
 Turmeric powder - 1/2 tsp
 Curd - 1/2 cup
 Whole black pepper - 4 - 5
 Cloves - 4 - 5
 Black cardamom - 1
 Green cardamom - 2
 Cinnamon - 1 inch stick
 Mace - 1 piece
 Bay leaf - 2
 Salt - to taste
 Oil - 1/2 cup

 METHOD
 Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste
. Heat oil in a pan and add bay leaf and chopped onion and saute until transparent
. Now add chicken and fry for 4 - 5 mins.
 Add chopped onion and whole garam masala paste and mix well.
 Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder and mix well now add curd and mix well. Cook in a high flame until oil leaves the pan.
 Add one cup of water and salt and cook for five mins.

 Garnish with coriander leaves and serve

Jeera rice
INGREDIENTS 
Gobind bhog rice - 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For jeera rice
Take clarified butter in a pan.
Wash the gobind bhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.
Serve with chicken curry.


















BANANA RAITA

 


Prep Time : 15 mins
Total Time : 5 mins
Serves : 4

INGREDIENTS
Hung curd    -  1 cup
Sugar          -  1 tbsp
Roasted cumin seeds powder  -   1/2 tsp
Salt     -   to taste
Chopped ripe banana   -   1 bowl
 Chilly  flakes  - 1/2 tsp
Black salt  - 1/2 tsp                       

METHOD
Hung the curd in a muslin cloth for one hour then prepared raita.
Whisk the hang curd.
Add roasted cumin seeds, black  salt , chilly flakes,salt and sugar powder and mix well.
Add ripped and mashed  banana and mix well.
Garnish with chopped banana.
Serve chilled










BEETROOT BUTTERMILK UPMA

 


Prep Time       -10 minutes
Cooking Time - 15 minutes
Serve           -  4



INGREDIENTS
Suji  - 2 cup
Mustard seeds -1/2 tsp
Green chilly - 1
Finely chopped onion -1
Small diced beans  - 2 tbsp
Finely chopped carrot - 1
Cashew nuts  - 10 - 12

Peanuts - 2 tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Clarified butter- 4tbsp
Beetroot butter milk - 5 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp


METHOD

Heat clarified butter in a pan add cashew nuts fry and strain it,now add peanuts fry and strain it.
  Take a pan  dry roast the suji in medium flame and  the colour of must be the same.
 Heat the clarified butter in a pan
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion, carrot ,beans, capsicum and fry till light brown.
 Add green chilly and curry leaves.

Peel beetroot and chop it bo with pinch of sugar and  make a paste of one cup of buttermilk.

 Mix beetroot buttermilk and let the beetroot  buttermilk water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, add the cashew nuts and peanuts,serve it in  breakfast with cucumber chutney.