Chicken Do Pyaza

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Chicken Do Pyaza
Ingredients:
500 gms Chicken (curry cut)
2 tbsp Ghee
3 Onions, finely chopped
1 ½ tbsp Ginger Garlic paste
1 cup Tomato puree
½ cup Yogurt, beaten
½ tsp Turmeric powder
2 tsp Red chilli powder
1 tsp Garam masala powder
1 Green chillies, slit
1 cup Onion Petals
1 tbsp Kasuri Methi
Coriander leaves, for garnish
Salt to taste

 

Method:

Wash & clean the Chicken. In a bowl, marinade chicken pieces with 1 tbsp of ginger garlic paste and salt. Set aside for 15 mins. In a pan heat ghee and add chopped onions, Sauté over high heat until golden brown. Now add ½ tbsp ginger garlic paste and tomato puree and sauté over medium heat till the ghee separates. Now Add turmeric powder, red chilly powder and curd and sauté over medium heat for couple of minutes. Add the marinated chicken and stir everything together. Now add ½ cup water and add salt as per taste. Cover with lid and cook the chicken over medium heat, Once the chicken gets half cooked, add garam masala powder, onion petals, green chilly and mix again. Cover with lid and cook further until the chicken is cooked. Remove the lid and sprinkle Kasuri methi and stir well. Garnish with fresh coriander leaves and serve hot with Roti or Paratha.

Kanda Bhaji (Onion Fritters)

 

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Kanda Bhaji/ Onion Fritters

Ingredients:

1 Cup Thinly Sliced Onions

1 Cup + 1Tbsp Besan / Bengal Gram flour

½ Tsp Red chilly powder

¼ Tsp turmeric powder

½ Tsp Coriander seeds

1 Green Chilly Finely Chopped

1 Tbsp Finely chopped Coriander leaves

Oil for Deep Frying

Salt to taste

Method:
In a bowl, take thinly sliced onion. Add chilly powder, turmeric powder, Coriander seeds, Chopped Green chilly, finely chopped fresh Coriander Leaves and salt. Mix well using your hand. Keep aside for 2 to 3 minutes. Now add gram flour and mix well. Heat oil in a kadai/Heavy bottom pan. When the oil is hot, carefully drop spoonful of onion mixture with your fingers into the hot oil. Cook about 3-4 bhajis at a time. Fry until they turn golden brown in colour. Remove and transfer on tissue paper to drain the excess oil. Serve hot with green chutney or Garlic Chutney.

Halwasan

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HALWASAN

Ingredients:

1 Ltrs Milk (Full Cream)

2 tbsp Rawa (Semolina)

2 tbsp Edible Gum

2 tbsp Ghee

2-3 tbsp Sour Curd

1 Cup Sugar

1 tsp Jaifal Powder (Nutmeg)

1 tbsp Magaj Seeds(Melon Seeds)

Sliced almonds (Optional)

Sliced pistachio (Optional)

Method:

In a big flat non-stick pan heat 1½ tbsp Ghee, Add edible gum and roast for 2 to 3 minutes until it puffs up really good. Keep aside the Puffed Gum. Now Add the remaining Ghee, to that add Semolina and roast till it turns pink. Remove and keep aside. In the same pan add sugar and caramelizes. Keep aside in the same pan. In another deep pan heat milk to boil, add sour curd to it and allow it to curdle. Now pour the Milk mixture to the Caramelized Sugar pan. To this add puffed Edible Gum and roasted Semolina. Stir continuously; till it thickens (water evaporates). Add nutmeg powder and Magaj seeds Mix well. Let it cool at room temperature. Make small balls from the mixture and garnish with sliced almond, pistachio.

Dal Vada / Masala Vada / Paruppu Vadai

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Dal Vada / Masala Vada / Paruppu Vadai

Ingredients:

1 Cup Chana Dal (Bengal Gram)

1 Onion Medium (Finely Chopped)

1 Green Chilli, (Finely Chopped)

½ Inch Ginger (Finely Chopped)

4-5 Curry Leaves, finely chopped

½ tsp Fennel Seeds

¼ tsp Carom Seeds

2-3 tbsp Coriander Leaves (Finely Chopped)

Salt to taste

Oil for Frying

Method:

In a large bowl soak 1 cup Chana dal for 2 hours. Drain off the water and rest for 20 minutes or until the dal drains of water completely. Transfer the soaked & drained Chana dal into mixer. blend to a coarse paste without adding any water. Now transfer the Chana dal paste to a large mixing bowl. Now add finely chopped Onion, Chopped Green Chillies, Chopped Ginger, Chopped Curry Leaves, Chopped Coriander, Fennel seeds, Carom seeds and Salt as per Taste. Mix well and keep aside. Grease your hand with oil and prepare small balls and flatten them with your palm to make vada. Now Deep fry the vadas in hot oil. Fry until the dal vadas turns golden and crisp. Serve hot with Garlic Chutney.

Coconut Cookies

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Coconut Cookies

Ingredients:

1¼ Cup Flour (Maida)

½ Cup Vegetable Shortening (Ghee)

½ Cup Powdered Sugar (White)

½ Cup Brown Sugar

½ tsp Baking soda

1¼ Cup Desiccated Coconut

½ tsp Vanilla Essence

1 Egg

Pinch of Salt

Method:

Pre heat the oven to 175 degree C. Beat the Egg and keep aside. In a medium bowl cream Ghee, Brown Sugar and powdered sugar until smooth. Now add Maida, baking powder, salt and mix well. Now add desiccated coconut, Vanilla extract, beaten egg and knead lightly to form dough. If the dough is dry then sprinkle few drops of milk. Now drop the dough by teaspoon on a pre-greased tray. Keep a gap of 1½ inch in between the cookies. Bake the cookies for 10 to 15 minutes on175 degree C. Remove from baking tray and cool on wire rack.

Anjeer Cookies / Figs Cookies

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Anjeer Cookies

Figs Cookies

Ingredients:

1¼ Cup all-purpose Flour (Maida)

½ Cup Vegetable Shortening (Ghee)

¾ Cup Powdered Sugar

¼ Cup Fine Rawa (Semolina)

½ tsp Baking Powder

10-12 Dried Anjeer (Figs)

Method:

Soak the figs in warm water for 30 minutes. Strain and grind coarsely and keep aside. Pre heat the oven to 175 degree C. In a medium bowl cream the ghee and powdered sugar until smooth. Now add Maida, Rawa and baking powder and mix well. Now add coarsely ground figs and knead lightly to form dough. If the dough is dry then sprinkle few drops of milk. Roll the dough to ½ centimetre thickness. Cut rounds with a cookie cutter. Place the cut cookies on a pre-greased tray. Bake the cookies for 15 to 20 minutes on175 degree C. Cool and remove from baking tray.

Bombil Rawa Fry / Bombay Duck Fry

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Bombil Rawa Fry

(Bombay Duck Fry)

Ingredients:

5 Large Fresh Bombil (Bombay duck)

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

1 tbsp Ginger Garlic Paste

2 tsp Tamarind Paste

¾ Cup Rawa (Semolina)

½ Cup Rice flour

Cooking Oil

Salt to Taste

Method:

Clean the Bombay duck and slit in between so it opens till the bone. Wash the fish and Pat dry with kitchen napkin. To remove excess moisture from the fish, arrange the fish between 2 kitchen cloth napkins and place heavy load. It will squeeze out the excess moisture. Leave the fish for 10-15 minutes in this position. Now in a bowl add Turmeric powder, Red Chilly powder, Tamarind Paste, Ginger Garlic paste and salt as per taste and mix. Apply this paste to Bombay duck on both sides and keep aside for 5 minutes. Mix Semolina and Rice flour and keep ready in a plate. Heat Oil in a heavy bottom shallow frying pan on medium heat. Take each Bombay duck and coat it with the Rice flour mixture and lace in the pan. Fry on both sides till golden brown. Repeat this process for remaining fish. Serve Hot.