Friday, 27 June 2025

POHA ALOO TIKKI



Prep Time          :15 mins
Cooking Time    :10 mins
Serve : 2

INGREDIENTS
Grated boiled aloo     -    2
Soaked poha  -  1 cup
Grated carrot        -  2 tbsp
Rice flour  -   2 tbsp
Red chilli powder   -    1/2 tsp
Chopped green chillies  -    2
Bread slice     -    1
Chopped coriander ;eaves - 1 tbsp
Salt      -    to taste
Oil     -   for shallow frying

METHOD
Dip the bread slice in bowl filled with water.
Drain extra water and mash the bread slice.
   In a bowl add all the above ingredients and mix well.
   Shape each ball to flat patties of medium thickness.
  Shallow fry in hot oil until golden in color
  Flipping once in between.
  Always cook in medium flame'
  Drain in paper napkin.
  Serve hot with tea.

 
















RICE KHEER

 


Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped cashew nuts  - 2 tsp
Rose water   -  1 tsp


METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped cashew nuts and rose water and mix well.
Garnish with  cashew nuts and raisins.















PEA FLOWER TEA

 


Preo Time : 10 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS 
2 Cups water
10 Pea flower
1Table spoon lemon juice
10 Ice cubes

METHOD
Boil water in a pan ,once boiled turn off the flame and add pea flower and cover the pan for ten mins.
Then strain the tea and discard the flowers.
Pour the tea into the cup and add lemon juice optional.
Add the lemon juice to change the color from blue to purple.

















Thursday, 26 June 2025

TOLIYA CHICKEN

 


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

INGREDIENTS

Chicken   - 500 gms
Butter - 100 gms
Garlic - 100 gms
Black pepper - 50 gms
Poppy seeds - 1 tbsp

Sesame seeds - 1 tbsp
Salt - to taste
Oil - for frying
Kashmiri mirch powder - 1 tbsp
Coriander seeds - 1 tbsp
Curd - 1/2cup

Jeera seeds - 1 tbsp 
Onion - 3
Coriander leaves - 50 gms

METHOD
Dry roast the black pepper ,sesame seeds, poppy seeds,cumin seeds, coriander seeds and make a powder
Heat oil  and butter in a pan and add chopped garlic and fry for few minutes and now add chopped onion and saute till red.

Now add chicken pieces and mix it well.

Add turmeric powder ,red chilly powder and kashmiri mirch powder and mix well and saute until oil leaves the pan.

Now add curd and mix it well.
Cook in a low flame for ten mins,
Now add dry roasted spices and mix well.
Garnish with coriander leaves and serve with rice.



Heat one table spoon oil and butter in a pan.
Now add garlic and suate in a slow flame. in one mins until fragrant.
Add fried chicken into pan.flip once or twice now add spring onion and mix well
add chicken broth water  and pepper and mix well.
Now butter garlic chicken is ready to serve.
Now add coriander leaves and pepper powder