WHOLE MOONG KI DAL

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Whole moong dal   -   1 cup
Chana dal - 1/4 cup
Turmeric powder      - 1/2 tsp
Salt - to taste
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Finely chopped tomato    -   1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
Nova shudh ghee -2 tbsp
For second tadka
Nova shudh ghee - 2 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp
Water - 1/4 cup

METHOD
Pressure cook the whole moong dal and chana dal add turmeric powder,salt and two cup of water
After 3 - 4 whistle switch off the gas.
Heat nova shudh ghee in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add chopped tomato, and cook well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat nova shudh ghee in a pan add cumin seeds to crackle,add whole red chilly,green chilly and turn off the flame and now add kashmiri red chilly powder and some water and pour into the dal
Garnish with coriander leaves serve hot

SPINACH CARROT CHEESE SANDWICH

 

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

INGREDIENTS
Bread  -  4 slices
Finely chopped coriander leaves - 1 tbsp
Finely chopped green chilly - 1
Boiled spinach - 2 tbsp
Paneer - 2 tbsp
Finely chopped carrot - 2 tbsp
Finely chopped onion - 1 tbsp
Black pepper powder - 1/4 tsp
Cheese - 50 gms
Salt  - to taste
Butter - 50 gms

METHOD
Take a large bowl add paneer ,carrot,green chilly, coriander leaves .onion, boiled spinach black pepper powder and salt and mix well.
Now add grated cheese and mix well.
Now stuffing is ready.
Take a slice of bread and spread the  veggie mixture and cover with other bread.
Place on the hot pan and grease butter from from both the sides.
 Cut into two pieces.
Now your sandwich is ready to serve.

HYDERABADI CHICKEN AND EGG BIRYANI

 

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
Boiled eggs - 6
 ghee  -  6 tbsp
 biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kevra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it,again heat nova shudh ghee in a pan and fry the boiled egg and strain it..
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste, biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp nova shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and egg to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kevra  water before serving.

DESI CHICKEN CURRY

 

Prep Time :15 mins
Cooking Time :30 mins
Serve :4

INGREDIENTS
Chicken pieces - 1 kg
Chopped onion - 4
Ginger piece - 1 inch stick
Garlic pod  - 8 - 10
Green chilly - 3 - 4
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
Salt - to taste
Oil - 1/2 cup
Clarified butter - 2 tbsp

METHOD
Take a blender add whole garam masala.ginger ,garlic  and green chilly and make a paste.
Marinate chicken with  red chilly powder,turmeric powder,coriander powder,kashmiri mirch powder,whole garam masala,green chilly,ginger garlic paste and curd and keep aside for 30 mins
Heat oil in a pan and add chopped onion and saute until transparent.
Now add  marinated chicken  and fry for 4 - 5 mins. 
Cook in a high flame until oil leaves the pan.
Add one cup of water and salt and cook for five mins now add clarified butter and cook for five mins.
Garnish with coriander leaves and serve

KASHMIRI PALAK

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Spinach/palak   -  500 gms
Garlic cloves  -  10 - 12
Whole red chilly - 7 - 8
Whole cumin seeds  -  1/4 tsp
Nova shudh ghee - 2 tbsp
Salt  -  to taste

METHOD
Wash and chop the spinach 
Heat nova shudh ghee  in a pressure cooker.
Add cumin seeds to crackle..
Add  garlic and whole red chilly to crackle.
Add chopped spinach and cover the lid after one whistle turn off the flame.
Add salt and mix well.
Serve with rice or chapati