Showing posts with label Indian cuisine. Show all posts
Showing posts with label Indian cuisine. Show all posts

Friday, December 20, 2019

Chana Masala | Chole Masala | How To Make Dhaba Style Chana Masala

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Chana Masala also known as channay, chole masala, chole or chholay, is a dish originating from the Indian subcontinent. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in India.

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana), and garam masala.

Chana Masala | Chole
In India, it is sold by street vendors and restaurants, and may be eaten with puri, bhatoora or kulcha.


Cuisine: Indian
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr


Ingredients:

Pressure Cook
  • Kabuli Chana / Chick Peas - 2 Cups Soaked 6 hrs
  • Cinnamon Stick - 1
  • Cloves - 6
  • Black Cardamon - 3
  • Black Tea - 2 Tsp
  • Dried Amla - 6 Pieces
  • Salt - 2 Tsp
  • Baking Soda - 1/2 Tsp
  • Water - 2 Cups
Spice Mix
  • Coriander Powder - 3 Tbsp
  • Ginger Powder - 1.5 Tsp
  • Red Chili Powder - 2 Tsp
  • Garam Masala - 1 Tbsp
  • Aamchur / Dried Mango Powder - 1/2 Tsp
  • Turmeric Powder - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Salt - 1 Tsp
Masala Mix
  • Ghee - 3 Tbsp
  • Hing / Asafoetida
  • Onion - 1 Big
  • Ginger - 1 inch
  • Green Chilies - 5
  • Yogurt / Curd Strained- 1/2 Cup
  • Tomato Puree - 1 Cup
  • Ginger Garlic Paste - 1 Tbsp
  • Kasoori Methi / Dried Fenugreek Leaves - 1 Tbsp
  • Water - 1 Cup


How To Make Chana masala/Chole in Dhaba Style:

Pressure Cook
  1. In a Pressure cooker, Add Chana (Soaked for 6 hours in water).
  2. In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea, Dried Amla.
  3. Close the bag and add to pressure cooker.
  4. Add Baking Soda, Salt, Water to the cooker and mix everything well.
  5. Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurize the cooker.
  6. In between the whistles, lift the cooker and shake gently so that the ingredients inside move around and Chana doesn't get burnt on the bottom.
Spice Mix
  1. Mix all the spices listed in Spice mix ingredients and keep aside.
Chole / Chana Masala
  1. In a pan on med flame, add ghee, hing and onion. Cook till onions turn pink.
  2. Add ginger-garlic paste. Cook till the raw aroma of ginger and garlic disappears.
  3. Add the Spice Mix. Cook for 2 to 3 minutes.
  4. Add strained yogurt. Cook for 5 to 7 minutes. Yogurt should be properly cooked.
  5. Add pureed tomato's. Mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of tomato's is gone.
  6. Remove the lid, Add salt and water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on med to low flame.
  7. Open the pressure cooker and move the Chole to the pan.
  8. Add green chillies, julienned ginger, kasoori methi and mix well.
  9. Garnish with slit green chillies, julienned ginger and cilantro.
Try this Chole Recipe with Bhature for best combination ever.

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Sunday, December 8, 2019

Easy Mutton Curry Recipe at Home | How to Make Easy Mutton Curry Recipe at Home

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Mutton Curry is an Indian curry dish that is prepared from mutton. Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers. Mutton curry may be served with rice, roti or naan.

Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, Chilli, tomato, and Coriander leaves.
Mutton Curry
You can easily make easy mutton curry recipe at home.

Type: Curry
Course: Main course
Cuisine: India
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
Calories: 425
Servings: 6

Ingredients:

  • 500 gm mutton
  • 2 tablespoon coriander powder
  • 4 onion
  • 2 teaspoon garlic paste
  • 4 clove
  • 5 green cardamom
  • 1 cinnamon stick
  • salt as required
  • 2 cup water
  • 4 tablespoon ghee
  • 2 cup yoghurt (curd)
  • 2 teaspoon ginger paste
  • 2 teaspoon red chilli powder
  • 3 tomato
  • 8 peppercorns
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric
For Garnishing
  • 1 handful coriander leaves


How to make Mutton Curry:

  1. To prepare this easy recipe, first, clean and wash the mutton pieces.
  2. Then, put a large pan over medium flame and melt ghee in it.
  3. Once the ghee is melted, add cardamom, cloves, black pepper corns, cinnamon stick.
  4. Saute these for a minute and add the sliced onions along with salt in it.
  5. Saute till the onion turns light brown in color.
  6. Then, add ginger paste along with garlic paste and cook the mixture until the raw smell disappears.
  7. Now, add turmeric powder, red chili powder and coriander powder to the spice mixture and mix it well.
  8. Add the mashed tomatoes and mix it well with the other ingredients.
  9. Make sure the tomatoes turn pulpy and cook this mix until oil separates from the masala in the pan. Now, add mutton pieces in this masala and mix it well. Ensure that mutton pieces are evenly coated with masala.
  10. Pour the yoghurt in the mutton masala and mix it well. Let it cook for 4-5 minutes and, then, add water in it. Stir it well and check the seasoning once.
  11. Add chopped coriander leaves along with garam masala powder in this.
  12. Give it a quick stir. Cook it for another 25 minutes to ensure that mutton is no longer raw and is perfectly juicy.
  13. Once done, take it off the flame and transfer the dish in a bowl.
  14. Serve it hot with rice or naan.

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Saturday, December 7, 2019

Restaurant Style Jeera Rice Recipe With Ingredients

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Jeera Rice is a simple and popular rice recipe that you can make on days you do not want to eat plain, steamed rice. To make the perfect restaurant- style Jeera Rice, you must be very careful about the cooking time of rice as it should not be overdone. This is one of the most popular rice recipes that can be prepared in just a few minutes. The best thing about making it at home is that you can control the quality and quantity of ingredients used to make this dish.

Rice is one such versatile ingredient, which can be paired with almost every veggie,meat and nuts This recipe is a nice option to go for as it does not change the true essence of rice, however, it adds on to the taste and makes it more delectable.Also, with Jeera Rice you can enjoy the true flavours of side dish, the non-spicy flavours of this dish blends well with other main course dishes. 

JEERA RICE
Jeera Rice is an Indian style Rice dish flavoured with cumin. This Indian restaurant style rice recipe goes very well with indian curries and lentils.

Make the perfect jeera rice that is non-sticky, fluffy and full of aromatic.

Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 244 kcal

Ingredients:

  • 1 cup Long Grain Basmati Rice
  • 2 tbsp Ghee
  • 2 tsp Cumin Seeds
  • 1 Green Chilli Chopped
  • 2-3 Green Cardamom
  • 3-4 Cloves
  • 1 inch Cinnamon
  • 3-4 Black peppercorns
  • 2-3 drops Lemon Juice
  • 1 Bay Leaf
  • 1 tsp Salt
  • 1 tbsp Fresh Coriander Chopped

How to Make Restaurent Style Jeera Rice:

  1. Wash the rice and soak in 2-3 cups of water for 30 minutes.
  2. Drain the water.
  3. Heat ghee in a pan.
  4. When the ghee is very hot, add cumin seeds and when they starts to crackle, add green chilli and fry for a few seconds.
  5. Add cardamom, cloves, peppercorns and cinnamon.
  6. Fry for 20 seconds.
  7. Add the soaked rice, lemon juice, bay leaf, salt and 2 cups of water.
  8. Cover the pan and cook the rice on low heat till it's done and all the water is absorbed.
  9. Switch off the heat and let the rice rest for 5 minutes.
  10. Fluff the rice with a fork after it has slightly cooled.
  11. Garnish with fresh coriander.


Notes:

  • Use very good quality long grain Basmati Rice to make jeera rice. Long grain and aged rice is the best.
  • Add cumin in the ghee, when it is really hot. The cumins will crackle immediately releasing all their flavour in the ghee.
  • Crushing the whole spices before adding them in hot ghee makes the jeera rice even more flavourful.
  • Even if you are making plain white rice, add a few drops of lemon to it. It will also keep the colour of the rice white.
  • Do not stir the rice while cooking. It will break the grains.
  • After the rice is cooked, make sure to rest it for 5-10 minutes before fluffing it with a fork.
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Thursday, November 28, 2019

Easy Mutton Biryani Recipe With Ingredients | How To Make Easy Mutton Biryani Recipe

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Biryani Recipe made by cooking Mutton three-fourth (75%) and layering it with Rice

This is basically an Indian style biryani recipe which is usually made by layers using mutton curry and rice.

Biryani recipes never end and the list of biryani recipes goes on such as egg biryani, chicken biryani recipes, paneer biryani, fish biryani, prawn biryani etc…Every region across India makes hundreds of different varieties of special rice recipes and each method and technique used is different.

This recipe does not require any marination and to tenderize the mutton just pressure cook the mutton with spices and also if one is perfect with making biryani recipes, one can always try many variations.

MUTTON BIRYANI RECIPE
Biryani makes you fall in love with it because of the way it is cooked and it tastes.

You can serve it usually with a raita or kachumbar above in the pic which is my family's favourite, or gravy by the side, like a salan that tastes great with the meal. Pickled onions and cucumber slices as well are served along with the biryani meal.


Cuisine: Indian
Prep Time: 50 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 5 -6
Calories: 600kcal

Ingredients:

For Tenderizing Mutton:
  • 1 kg mutton cleaned and washed well
  • salt as per taste
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp black peppercorn powder (kali mirch powder)
  • 1 cup beaten yogurt
  • 1 cup deep fried onions finely crushed
  • 1 bunch freshly chopped coriander leaves
  • 2 tbsp oil
  • 3-4 small cinnamon sticks
  • 3-4 cloves
  • 3-4 chinese cubeb/kabab chini optional
  • 3-4 cardamoms brown/green
  • 5-6 green chillies vertically slit
For Cooking Rice:
  • water for boiling
  • salt to taste
  • 1 kg basmati rice
  • 2-3 small cinnamon sticks
  • 2-3 cloves
  • 2-3 cardamoms
  • 1 tbsp lemon extracted juice
For Layering or Seasoning:
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped mint leaves
  • 3-4 tbsp deep fried onions
  • 3 tbsp lemon extracted juice
  • 2 tbsp oil or Ghee (I prefer ghee)
  • 1/4 cup saffron flavored milk 2 saffron strands dipped in milk

How To Make Simple Mutton Biryani at Home:

For Cooking Mutton:
  1. Take a large bowl or vessel, into it add mutton pieces, add salt, add ginger garlic paste.
  2. Add spices such as red chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix well.
  3. Add beaten yogurt, mix well and put it aside.
  4. Take a pressure cooker, add oil into the cooker and heat it.
  5. Add cinnamon sticks, add cloves, kabab chini, cardamoms and saute well.
  6. Add vertically slit green chillies and saute for few seconds.
  7. Add the mixed mutton mixture into it.
  8. Add chopped coriander leaves into it.
  9. Add deep fried onions into it.
  10. Mix the whole mixture well, cook for few minutes and pressure cook the mutton mixture by adding a cup of water.
  11. Reduce the steam, and place the cooked mutton aside.
For Cooking Rice:
  1. When the mutton is getting tenderized, soak basmati rice in water for 35-40 minutes.
  2. Meanwhile, take a cooking vessel, add water generously into it.
  3. Add salt according to taste.
  4. Add spices such as cinnamon sticks, cardamoms, cloves.
  5. Add lemon juice extract into it.
  6. Bring the water to a boil.
  7. Add the soaked rice into it.
  8. Cook the rice until it is 3/4th done or 75% done.
  9. Strain the rice completely.
For Layering Of Biryani:
  1. Take empty cooking vessel, add oil ( I prefer ghee)at the base and coat it well.
  2. Add a portion of the mutton mixture and spread it evenly.
  3. Over the mutton add a layer a rice.
  4. Season the layer with deep fried onions, coriander leaves, mint leaves, lemon juice, saffron flavored milk.
  5. Again add the remaining cooked mutton mixture over the seasoning.
  6. Add a layer of rice.
  7. Season it again with deep fried onions, chopped coriander and mint leaves, lemon juice, saffron flavored milk.
  8. Also add some ghee and some oil over the top if required and for fragrance.
  9. Cover the lid of the vessel.
  10. Switch on the stove.
  11. Place a tawa over the flame.
  12. Place the cooking vessel over it.
  13. Cook the biryani for 10 minutes on high flame and for 15 minutes on low flame.
  14. Place a weight on the vessel for quick results.
  15. Biryani is done and it's ready to go on the plate.

Notes:

  • Biryani is done perfectly when steam appears inside the vessel.
  • The steam raises from the bottom to the top which means the biryani is cooked well.
  • Additional spices can be added or quantity of spices can be reduced or increased as per requirement.
  • Always soak the rice before we start cooking the mutton and simultaneously boil the water for rice in order to save time and make the recipe quickly.

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Tuesday, November 26, 2019

Nimona Recipe | Hare Matar Ki Daal | Matar Ka Nimona Recipe With Ingredients

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This dish is prepared in Uttar Pradesh, is traditional dish of UP. It is popularly known as Matar Ka Nimona. It is made of using green peas and just a few spices. This is a soupy curry which goes well with rice and any type of roti. You can enjoy it on your lunch or dinner too as it is a soupy curry recipe.

MATAR KA NIMONA
Tips to make best Nimona:
  • Use fresh peas to make Nimona. the taste of fresh peas makes a lot of difference in the final taste.
  • Adding tomatoes in the curry enhance the taste of the curry.
  • You can add some hing in the tempering too.
Let's make Matar ka Nimona following these simple steps-

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 182 kcal

Ingredients:

  • 2 tbsp Ghee or Veg. Oil For frying
  • 1 tsp Cumin
  • 2 Tejpatta
  • 1 cup Onion Chopped
  • 1 tsp Ginger Grated
  • 1 tsp Garlic Chopped
  • 1 cup Tomatoes Chopped
  • 2 tsp Green Chilli Chopped
  • 2 cups Fresh green peas You can use frozen peas in case fresh ones are not available but the real taste comes from the fresh peas
  • 1 cup Potato Peeled and Cut into pieces
  • Salt To taste
  • 1/2 tsp Garam masala powder
  • Fresh Coriander For garnishing
  • 1 tbsp Lemon Juice

How to Make Matar ka Nimona:

  1. Heat 1 tsp ghee or oil in a pan.
  2. Add peas and saute for a few seconds.
  3. Simmer the heat and cover and cook for 5-8 minutes until they are softened.
  4. Mash the peas roughly using a potato masher and keep aside.
  5. Heat the ghee or oil for frying in a pan and fry the potatoes until golden brown and keep aside.
  6. Heat 2 tbsp ghee in a pan.
  7. Add cumin seeds and tejpatta and let the cumin seeds crackle for a few seconds.
  8. Add onion, ginger and garlic and fry for 3-4 minutes.
  9. Now add tomatoes and green chilli and cook for 3-4 minutes until tomatoes are mushy.
  10. Add mashed peas, fried potatoes along with 2 cups of water and cook for 3-4 minutes.
  11. Add salt and garam masala and cook for another 5-6 minutes.
  12. Now add more water if required and bring to a boil.
  13. Add lemon juice and garnish with fresh coriander.
  14. Serve hot with parathas or steamed rice.

Notes:

  • Some people mash the peas to a smooth creamy mixture but I like to keep them slightly intact.
  • Use fresh peas to make Nimona. the taste of peas makes a lot of difference in the final taste.
  • Adding tomatoes in the curry enhance the taste of the curry.
  • You can add some hing in the tempering too.
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Monday, November 11, 2019

Dhaba Style Dal Palak Recipe - How to make Dal Palak in Dhaba Style

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Dal Palak is a very simple and probably the most healthy dal recipe you can make in a short amount of time.

Dal Palak is a delicious lentil based, authentic Indian dishes that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make Dal Palak in true Dhaba Style

Here is how to make Dal Palak in true Dhaba Style.

DAL PALAK

Course :Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings : 4 people
Calories: 166 kcal


INGREDIENTS:

PRESSURE COOK:
  • 1/2 cup Yellow Lentil / Dhuli moong dal
  • 3 cups Water
  • 1 cup Spinach / Palak Chopped
  • Salt to taste
  • 1/2 tsp Turmeric powder
  • 1 tbsp Lemon juice
  • 2 tbsp Ghee
  • 1 tsp Ginger Chopped
  • 6-8 cloves Garlic Smashed
  • 2-3 Dry red chilies
  • 1 Green chilli Split into half
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Hing
  • 1/2 tsp Red chilli powder
  • 1 tbsp Fresh coriander Chopped



FOR SEASONING:
  • Ghee - 1 Tbsp
  • Mustard Seeds - 1 Tbsp
  • Dry Red Chillies - 2

INSTRUCTIONS:


  1. Wash the dal and put it in a pressure pan.
  2. Add 3 cups of water, chopped spinach, salt and turmeric powder.
  3. Pressure cook till done. Add lemon juice in cooked dal.
  4. Heat ghee in a small pan.
  5. When the ghee is hot, add ginger, garlic, dry red chilies and green chilli.
  6. Fry till garlic is slightly browned.
  7. Add cumin seeds and heeng.
  8. Switch off the heat.
  9. Add red chilli powder and immediately pour the ghee over the cooked dal.
  10. Garnish with coriander leaves.
  11. Serve hot with rice or phulka.
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Dal Palak Recipe | Spinach Dal Recipe | Palakura Pappu Recipe With Ingredients

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Dal Palak is a delicious lentil based Indian dish that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make Dal Palak Recipe at our home.

Palak dal is a important recipe in our house because of the combination of proteins in dal and vitamins and minerals in palak.

For a balanced diet to our body with proteins and minerals. according to medicinaltoday, spinach helps to lower blood pressure, improve asthma problems and makes bones stronger. more the greener these spinach leaves, the taste would be amazing.

DAL PALAK | SPINACH DAL | PALAKURA PAPPU

COURSE: DAL
CUISINE: INDIAN
PREP TIME: 10 Mins
COOK TIME: 20 Mins
TOTAL TIME: 30 Mins
SERVINGS: 2-3 Servings


INGREDIENTS:

FOR PALAK DAL:
  • 1 bunch spinach leaves, finely chopped
  • 1 cup of toor dal
  • 2-3 curry leaves
  • 1 chilli, chopped
  • ½ tsp turmeric
  • ¾ tsp chilli powder
  • 1 tsp oil
  • salt as per taste
  • 4 cups of water
FOR SEASONING:
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp jeera seeds
  • 2 red chillies, dried
  • few curry leaves
  • 4-5 chopped garlic pods, chopped
  • pinch of hing

INSTRUCTIONS:

  1. For making dal Clean and wash the spinach or palak leaves and finely chop them.
  2. Take a pressure cooker & add 1 cup of toor dal and 3 cups of water.
  3. Add 1 bowl of finely chopped palak leaves to pressure cooker.
  4. Now add curry leaves, green chilli and 1 tsp of oil and mix well.
  5. Make sure all the palak leaves are properly dipped in the water.
  6. If required, add a cup of water.
  7. Close the lid of pressure cooker and cook it for 5 whistles.
  8. Once the pressure from cooker releases, open the lid and smash the dal well. simmer it in low flame.
  9. Now add turmeric, chilli powder and salt. mix it properly and keep it aside.
  10. Teake a frying pan take some oil and add all the seasoning ingredients mentioned in the recipe card.
  11. Once the garlic turns golden brown, mix the seasoning ingredients to palak dal. give a good stir to palak dal.
  12. Palak Dal is ready. serve with hot steamed rice or with rotis.

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Sunday, November 10, 2019

Kadai Chicken recipe | Chicken Karahi Recipe With Ingredients

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Chicken kadahi, also known as gosht kadahi (when prepared with goat or lamb meat instead of chicken), and kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in Pakistani and North Indian cuisine. The Pakistani version does not have capsicum or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi. It can take between 30 and 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. Kadai chicken is a delicious, spicy & flavorful dish made with chicken, onions, tomatoes, ginger, garlic & fresh ground spices known as kadai masala.


Kadahi Chicken




Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3

INGREDIENTS :

  • 400 grams chicken
  • ¾ cup capsicums (or bell peppers cubed) (optional)
  • ½ cup onions (cubed & layers separated) (optional)
  • ¾ cup tomatoes (chopped & pureed) (about 2 large)
  • 1 ½ tablespoons oil (divided, adjust as needed)
  • 1 red chili broken
  • ½ teaspoon cumin or jeera (optional)
  • ½ cup onions chopped finely
  • 2 teaspoons ginger garlic paste
  • ½ teaspoon Salt or as needed
  • ¼ to ½ teaspoon red chilli powder Kashmiri (optional)
  • 1/8 to ¼ teaspoon turmeric
  • 10 cashew nuts (or 3 tablespoon cream)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 2 tablespoons coriander leaves or cilantro finely chopped

For kadai masala

  • 1 ½ tablespoons coriander seeds (or daniya)
  • 4 red chilies
  • 1 to 1½ teaspoons garam masala powder
  • ¾ teaspoon fennel seeds (optional)


HOW TO MAKE THE RECIPE:

Preparation:

  • Dry roast 1 ½ tablespoons coriander seeds, ¾ teaspoon fennel seeds and 4 red chilies until crisp & aromatic.
  • Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.
  • Add ¾ cup chopped tomatoes to a blender and puree them. You can skip this step if u don’t mind using tomatoes directly.

Optional : Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.


How to make chicken karahi or kadai chicken:


  1. Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add ¾ cup cubed capsicum and ½ cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.
  2. Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.
  3. Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.
  4. Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.
  5. Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.
  6. Add kadai masala, turmeric and ¼ to ½ teaspoon red chili powder (optional).
  7. Mix and fry well for just 2 to 3 minutes.
  8. Next pour tomato puree, cashew paste and add salt.
  9. Mix and cook till the raw smell of the tomatoes goes away.
  10. The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.
  11. Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
  12. Cook till the gravy thickens to your desired consistency.
  13. If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.
  14. Do not overcook kadai chicken. Capsicum and onions should be crunchy.
  15. Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.
  16. Serve kadai chicken with rice or roti.

Tips to make kadai chicken:

  • Bone-in chicken tastes best in this recipe as the juices from the bones seep to the curry and make it more flavorful & delicious. However if you do not have bone-in chicken just use boneless chicken like the way I have used.
  • Kadai chicken is made with fresh ground kadai masala. This recipe also details on making it. You can however use readymade kadai masala powder. If you are accessible then just use a regular garam masala. You really cannot get the flavors of kadai chicken but it will still be a very good dish.
  • Most restaurants use cubed onions and bell peppers. However you can also skip them as it is not used in the authentic kadai recipes.
  • Frying the cubed onions & bell peppers on the highest flame will give a smoky aroma to the kadai chicken. You can skip them and just smoke the dish with a charcoal.
  • Optionally to smoke the kadai chicken, just light a charcoal until hot and place it in a small bowl. Keep this bowl in the kadai. Pour 1 tsp ghee. Immediately the charcoal begins to release smoke. Cover the kadai and allow the cooked chicken to be smoked for about 2 to 3 mins.

NUTRITION

Serving: 1g | Calories: 362kcal | Carbohydrates: 21g | Protein: 20g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 149mg | Potassium: 786mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2125IU | Vitamin C: 166.6mg | Calcium: 68mg | Iron: 3.3mg
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Saturday, November 9, 2019

Bengali Khichuri Recipe | Khichdi Recipe With Ingredients-(One Pot Lentil-Rice Dish)

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Khichdi is a dish from the Indian subcontinent made from rice and lentils (dal), but other variations include bajra and mung dal kichri. Bengali Khichuri Recipe (One Pot Lentil-Rice Dish) is super duper easy, healthy recipe using lentil, rice, spice, ghee, and veggies.The recipe comes from the Eastern part of India and is also served as prasad in Durga Puja/Saraswati Puja/Kali Puja (Festivals) in Bengal.Khichuri is usually made with white rice along with lentils, vegetables(potato, cauliflower, carrots, etc) and spices however I’m using brown rice for this recipe.
It’s also one of the preferred meals in India when you wants to keep your tummy light or when your tummy is upset.Hindu, who avoid eating grains during fasting, eat Sabudana Khichdi made from sago.
Bengali Khichuri Recipe (One Pot Lentil-Rice Dish) is super duper easy, healthy recipe using lentil, rice, spice, ghee and veggies.

KHICHURI | KHICHDI
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3

Ingredients:

  • 1 Cup Basmati Brown Rice – You may use any rice of your choice 
  • ½ Cup Split Yellow Lentil (Moong Dhuli)
  • ½ Cup Red Lentil (Masoor Dhuli)
  • ¼ Cup Spinach – You may use frozen or fresh spinach as per availability
  • ½ Large Boiled Potato – Chopped into bite size pieces
  • ½ Large Onion – Thinly chopped
  • 1 Green Chili – Thinly Chopped
  • 2 Tbsp of Olive Oil – You may use any flavorless oil
  • 1 Tbsp of Clarified Butter(Ghee) - Optional
  • 3 Cups Water
  • 2 Cups of Water (For soaking rice+lentils)
Whole Spices:
  • 1 Large Bay Leaf(Tej Patta)
  • 1 Black Cardamom(Badi Elaichi)
  • 2 Cloves(Laung)
  • 1 Stick of Cinnamon(Dalchini)
  • 5 Black Pepper Corns(Kali Mirch)
Powdered Spices:
  • 2 Pinch of Asafetida(Hing)
  • 1 Tsp Garam Masala
  • ½ Tsp Turmeric
  • 1 Tsp Red Chili Powder
  • 2 Tsp Salt (As per your taste)

Instructions:

  1. For making Khichuri,take a large pot, soak rice & lentils in 2 cups of water for 1 hr. (Drain the grains and keep aside)
  2. Heat 2 tbsp of oil, butter(ghee) in a pressure cooker for 1/2 min on high flame.
  3. Reduce heat to medium, add onions and saute for a while.
  4. Add all the whole spices, saute for 2-3 minutes till onions are pink in color.
  5. Now add spinach, potato, green chili and saute for another 2 minutes.
  6. Add pre-soaked rice & lentils and saute for 2-3 minutes till everything is mixed completely.
  7. Add powdered spices and saute for another minute.
  8. Add 3 cups of water and close the pressure lid and turn the heat to high.
  9. Now turn off the heat after 3 whistles and let the pressure cooker cool.
  10. Serve Khichuri with plain yogurt, pickle and papadum.

Nutrition Information:  Amount Per Serving:

Calories: 349                      Total Fat: 26g                       Saturated Fat: 5g         Trans Fat: 0g Unsaturated Fat: 17g          Cholesterol: 34mg                Sodium: 243mg          Carbohydrates: 71g Fiber: 10g                           Sugar: 4g                               Protein: 24g
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