Showing posts with label lunch recipe. Show all posts
Showing posts with label lunch recipe. Show all posts

Sunday, December 15, 2019

Kadaknath Chicken Recipe With Ingredients

Leave a Comment
The Karaknath is an Indian breed of chicken of Madhya Pradesh, area, where it is known as “Kali masi” (“fowl having black flesh”). The Kadaknath is popular mainly for its adaptability and the good-tasting black meat, which is believed to infuse vigor.

KADAKNATH
Kadaknath means something strong and it is jet black in colour. Its flesh, blood, bone everything is black and looks very aggressive much more than any other chicken breed in the country. This meat helps to increase blood cells and haemoglobin. It is said to be aids in curing pulmonary problems. The Kadaknath chicken eggs are used to treat headaches, post delivery problems, asthma and nephritis.

The kadaknath chicken eggs are used to treat headaches,post delivery problems.asthma and nephritis.The kadaknath chicken eggs are also have good nutrition valuse and good for old people. The kadaknath breed is hardy and highly resistant for diseases.

Chef Ajay Chopra shares the recipe for this wonderful chicken dish, which is super tasty and healthy. This dish can be enjoyed with roti or paranthas.

Cuisine: Indian
Type: Main Course
Cooking Time: 60 Min
Preparation Time: 10 Min
Serves: 1-2
Chef: Ajay Chopra


Ingredients:

  • 2 sliced onions
  • Mustard oil
  • 1 whole garlic pod
  • 500 grams kadaknath
  • Water
  • Salt as per taste
  • 1 tsp turmeric powder
  • Dry red chillies
  • 1 tbsp wheat flour
For garnish:
  • Coriander leaves, 
  • Green Chilli
  •  Onion

How To Make Kadaknath Chicken Recipe:

  1. In a heated pan, add sliced onions and dry roast it until it turns brown.
  2. Add mustard oil, crushed garlic and saute.
  3. Add kadaknath and fry it.
  4. Add water, salt as per taste, turmeric powder and stir it.
  5. Add it in a clay pot and cook it.
  6. Crush the red chillies along with mustard oil and salt.
  7. Add wheat flour, chilli paste and mix it.
  8. Garnish with coriander, green chilli, onions and serve.
source:https://livingfoodz.com/recipes/kadaknath-4739

Read More

Sunday, December 8, 2019

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

Leave a Comment
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.

Read More

Saturday, December 7, 2019

Restaurant Style Jeera Rice Recipe With Ingredients

Leave a Comment
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.
Read More

Thursday, November 28, 2019

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

Leave a Comment
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.

Read More

Thursday, November 21, 2019

Homemade Misal Pav Recipe With Ingredients

Leave a Comment

Misal pav is a popular dish from Maharashtra, India. It consists of misal and pav (a type of Indian bread roll). Misal Pav is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.

The curry is made from mixed sprouts and lentils that are rich in proteins. You can adjust the spice in the recipe according to choice.

The taste of misal ranges from mildly to extremely spicy. And there are a lot of varieties as well. Misal is also a popular street food. The dish is always served hot.

MISAL PAV
Misal Pav from Maharashtra is known for its high spice content. There are different versions of misal pav such as Kolhapuri misal, Nashik misal, Khandeshi misal, Nagpuri misal and Puneri misal; the first part indicates the regional origin. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal.

Misal is prepared in part with sprouted lentils and has less water . It has two parts, a thick curry of matki, called "usal", and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The Moth curry or Usal form is prepared using onion, ginger, garlic and other spices.


Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 4

Ingredients Of Misal Pav:

For paste of gravy/sauce:
  • 2 Tbsp Oil
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 Cup Onion, chopped
  • 1 Cup Tomato, chopped
  • 3/4 Cup Coconut, grated
To make gravy/sauce:
  • 3 Tbsp Oil
  • Spice Paste (as above)
  • To taste Salt
  • 1 tsp Red chilly paste
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin-coriander powder
  • 1/2 tsp Cinnamon & clove powder
  • 3 Cups Water (or as required to adjust the consistency)

To make usal:
  • 3 Tbsp Oil
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1/2 tsp Hing (asafoetida)
  • 1 1/2 Cups Steamed matki (moth) (soaked overnight)
  • 1 Cup Potato (cut into square pieces), boiled
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1/2 tsp Cinnamon-clove powder
  • 1 Lime juice
  • 3 Cups Water (or as required)
  • To taste Salt

For garnishing:

  • Onion, chopped
  • Lemon, wedge
  • Mix dry farsan, sev
  • Coriander, chopped

How to Make Misal Pav:

Prepare paste:
1.Heat oil in a pan. Add ginger paste, garlic paste and chopped onion.
2.Saute till the onion is transculent.
3.Now add chopped tomatoes and grated coconut. Mix well and saute it for few minutes.
4.Allow the mixture to cool then grind it into a smooth paste.

Prepare gravy/sauce:
1.Heat oil in a pan. Add the ready paste into oil and saute it for about 2 minutes.
2.Now add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.
3.Add water and cook till the mixture starts leaving oil.
4.Transfer it in a bowl and keep it aside.

Prepare Usal:
1.Heat oil in a pan. Add ginger paste, garlic paste and asafoetida.
2.Saute it for a minute and add soaked & boiled sprouts along with potatoes. Mix it well.
3.Now add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.
4.Add water to it and cook it for about 8-10 minutes.
5.Transfer it in a separate bowl.

Prepare Misal:
1.Take a serving bowl. First pour ready usal in the bowl and then pour the red gravy over it.
2.Thereafter, add finely chopped onion and farsan to the mixture.
3.Garnish it with chopped coriander. Serve it with pav and a slice of lemon

Read More

Wednesday, November 13, 2019

Falafel Recipe | How to make falafel | Chickpea Falafel Recipe With Ingredients

Leave a Comment

Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is a very famous Middle Eastern dish that most likely originated in Egypt.The fritters are now found around the world as part of vegetarian cuisine, and as a form of street food.

Falafel has become popular among vegetarians and vegans, as an alternative to meat-based street foods, it has become more widely used as a source of protein.


Preparation and variations of Falafel:


Falafel is made from fava beans or chickpeas.When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander are often added to the beans for added flavor. The mixture is shaped into balls or patties. This can be done by hand or with a falafel mould.The mixture is usually deep fried, or it can be oven baked.


falafel is often served with flat or unleavened bread, it is not served alone.Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added. Falafel is commonly accompanied by tahini.Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly doughnut-shaped.


When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene. Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol.


Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can be baked to reduce the high fat content associated with frying.


FALAFEL

Traditional falafel is made by soaking dry chickpeas. Then they are processed along with spices, herbs, onions & garlic to a coarse mixture. This is then formed to balls or patties and fried in hot oil or baked.


Tips to make falafel:

  • For best results make the falafels from scratch using dry chickpeas. If using canned chickpeas, then use about ¾ to 1 cup flour for 1 can of chickpeas. To make it gluten free use chickpea flour.
  • Process the mixture right for a good binding. The processed mixture has to be coarse like the couscous. Very coarse mixture tends to disintegrate the falafel in oil. Too much processing will make the falafel mixture pasty altering the texture of falafel.
  • I do not use flour as I have never felt the need. But if you are making the falafel for the first time then you can add about 1 to 2 tbsp all-purpose flour for binding. For a gluten free version use chickpea flour.
  • The ground falafel dough, balls or patties can be refrigerated for up to 4 days in an air tight jar. Just bring it to room temperature before frying. I usually process a large batch and refrigerate the dough in smaller containers. Take out a box each time and use up.
  • To make herbed falafel, add in more parsley, celery or cilantro while processing.


Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Servings: 30 falafels


Ingredients:

  • 2 cups dry chickpeas or kabuli chana (uncooked/ raw)
  • oil as needed for frying
  • 1 medium onion cubed
  • 1½ teaspoon cumin seeds or 1 tsp ground cumin
  • 4 garlic cloves
  • ¼ to ½ cup parsley chopped
  • 1 teaspoon ground coriander (powder)
  • ¼ teaspoon ground pepper (powder)
  • ¼ teaspoon red chili powder or ground cayenne pepper
  • ½ teaspoon salt (adjust to taste)
  • 2 tablespoons chickpea flour or all-purpose flour (optional)

How to Make Falafel:

Preparation for falafel:
  1. Wash and soak chickpeas for overnight or at least for 6 hours.
  2. Discard the water and rinse them well.
  3. Drain them to a colander.
  4. Process together chickpeas, cumin, coriander, pepper, cayenne, salt, onion, garlic, parsley and flour to a coarse mixture.
  5. The mixture must resemble wheat semolina or couscous.
  6. If the mixture is not processed well the balls can break in the oil.
  7. Refrigerate for an hour if possible.
  8. Heat oil in a deep pan just enough to half immerse the falafel.
  9. The trick i found to prevent the falafels from disintegrating is to use oil just enough to half immerse them.
  10. Make a very small ball and drop it in the hot oil to check if it is binding well. It should not break or fall apart.
  11. If it breaks, then add more flour or process the mixture a bit more.


Frying falafel:
  1. Make lemon sized balls and press them gently to bind the mixture well.
  2. If you have added flour then you may slightly flatten them.
  3. Gently slide them one after the other to the hot oil.
  4. Do not disturb them for a minute or two.
  5. Deep fry them on a medium flame until golden & crisp.
  6. Remove the falafel to a steel colander or kitchen towel.
  7. Serve falafel with favorite dip or as a stuffing in pita bread or wraps.

TIPS:

If you wanna make them without flour, then you may need to practise to get the correct texture of the dough (not very coarse and not fine).


NUTRITION:

Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 81mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1mg

Read More

Monday, November 4, 2019

Aloo Methi Sabji | How to Make Aloo Methi Sabji at Home

Leave a Comment

This a very simple aloo methi recipe. It is an every day cooking. Easy and quick to prepare.

Simple food that just bursts into flavors when combined with the right pairing, that is the whole essence of eating well. Not a lot of oil or masalas, just highlighting the main two ingredients. This Aloo Methi recipe that brings together the earthiness of the potatoes along with the fragrance and slight bitterness of the methi leaves is a wonderful example of that.


ALOO METHI

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients: 

  • 3 tbsp avocado / grape seed oil
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 2 dried red chillies
  • 1/2 red onion , finely chopped
  • 2 Thai green chillies , finely chopped
  • 2 yellow potatoes , peeled and cubed
  • 1 bunch methi leaves , about 1 1/2 cups when chopped
  • 1 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp Kashmiri chilli powder
  • salt , to taste and some to sprinkle on the methi leaves

How To Make Aloo Methi Sabji:

  1. Wash the methi leaves thoroughly and cut the stems near the roots and discard. Chop the rest, place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
  2. Heat the oil in a heavy bottomed pan. Add the cumin seeds, asafetida and dried red chillies. Once the cumin and chillie start to turn color, add the onion and green chillies. Sauté till the onions start to become soft.
  3. Add the potatoes, give it a quick stir to mix everything together, cover and cook over low heat for 7-8 minutes, till the potatoes are almost tender.
  4. Now squeeze the methi leaves to take out any water from them. Add to the pan with the potatoes. Add turmeric powder, coriander powder, Kashmiri chili powder and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes. Remove from heat and serve hot with rotis and dal or rice and dal.
Read More

Saturday, November 2, 2019

Authentic Punjabi Kadhi Pakoda Recipe With Ingredients

Leave a Comment

Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.

In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavour to it.

This is authentic Punjabi Kadhi recipe straight from my kitchen. This is cooked with curd mixture called Mattha in Punjabi.

PUNJABI KADHI

Prep: 5 mins
Cook: 40 mins

Ingredients for the Punjabi Kadhi:

  • Curd ( sour the better) 400 grams / 2 cups
  • Besan / Gram flour ½ cup
  • Turmeric ½ tsp
  • Red chilli powder 1 tsp
  • Salt 1 ½ tsp or as per your taste
  • Water 7 cups
  • Dhanya / cilantro 1 tbsp

Ingredients for the Pakoda:

  • Besan / gram flour 1 cup
  • Red chilli powder 1 tsp
  • Hing / Asafetida pinch
  • Soda pinch
  • Salt as per your taste
  • Water 1/4 cup or as per need
  • Oil for frying

Ingredients for the Tempering:

  • Oil 1 tsp
  • Methi dana / Fenugreek Seeds ¼ tsp
  • Jeera / Cumin Seeds ¼ tsp
  • Dried Red Chilli 2
  • Kadhi Patta / Curry Leaves 5-6
  • Hing / Asafetida pinch
  • Kashmiri Red Chilli Powder 1/2 tsp

How to make Punjabi Kadhi:

  1. In a large bowl take the curd and add the Red chilli powder, Turmeric, Besan and salt. Mix well till no lumps.
  2. Add water and blend well.
  3. Method for making the Punjabi Kadhi
  4. In a large wok add the prepped curd mix and keep stirring it while the flame is on high till the time you see the curd mix starting to boil.
  5. No need to keep stirring it once the Kadhi has come to its first boil.
  6. Keep the Kadhi on Medium flame and now let it cook for at least half an hour (Meanwhile let’s work on the pakoda)

Prepping for the Pakoda:

  1. In a large bowl add the Besan with the salt, hing, soda, and red chilli powder. Mix well.
  2. Add water and make a thick batter. ( Please check the video for reference).
  3. Let the Pakoda mix rest for 10 minutes
  4. Method for making the Pakoda
  5. In a frying pan heat the oil.
  6. Once the oil it hot, lower the flame and take the Pakoda batter and using a spoon or your thumb drop bite size amount in the frying oil.
  7. Fry till golden brown all over.
  8. Remove it on a paper towel to remove the excess oil. Repeat this same process till all the batter is used up and all pakodas are ready.
  9. Now in a big bowl fill water and add these fried pakodas in it. This will help in making them soft as well as take away any excess oil.
  10. Keep in the water for 5-10 minutes. Then lightly press them removing any extra water.
  11. And simply add it to the Kadhi

Method for making the Tempering:

  1. In a tadka vessel add oil, and once it’s hot add the methi dana, once they start sizzling add the jeera.
  2. Followed by the dried red chilli , kadhi patta, hing, and red chilli powder.
  3. Now take this tempering and pour on top of our kadhi.
  4. Garnish with fresh dhania.
  5. Serve hot with boiled rice.

Read More

Kadhi Recipe | Punjabi Kadhi | Kadhi Pakora Recipe Method with Ingredients

Leave a Comment

Kadhi recipe is basically a yoghurt based curry prepared with chickpea flour, and topped fritters called pakoras. it is usually served with plain hot steamed rice and/or roti chapati.

Punjabi cuisine is primarily famous for its creamy based curries. kadhi pakora is one such rich and colourful curry prepared with mixture of curd and bessan flour. more interestingly, it is then topped with onion pakoras which makes it an exotic dish. while across india there are several varieties to kadhi recipe. however, this flavourful creamy recipe is from punjabi cuisine.


Kadhi Pakora


I would like to highlight few tips and variations to this recipe. for the kadhi pakora recipe, i have prepared the pakoras with only onion. however, if you prefer you can also make vegetable pakora as well. just add finely chopped cabbage, carrots, potato with onions and follow the same procedure. also, sour curd is preferred for kadhi recipe. moreover, do not forget to whisk the curd properly before transferring it pan. lastly, if you are feeling lazy to prepare pakoras, you can totally skip it.


CUISINE: NORTH INDIA
COURSE: SIDE DISH
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES
SERVINGS: 4 SERVINGS


INGREDIENTS:

 FOR ONION PAKORA / PAKODA:

  • ½ onion, thinly sliced
  • ½ tsp kashmiri chilli powder
  • pinch of turmeric powder
  • salt to taste
  • 1 green chilli, finely chopped
  • ¼ cup besan / gram flour / chickpea flour
  • 2 tbsp water
  • oil for deep frying
 FOR BESAN - CURD MIXTURE:
  • 1 cup thick curd / yogurt, sour
  • ¼ cup besan / gram flour / chickpea flour
  • pinch of turmeric powder
  • ¾ tsp kashmiri chilli powder
  • ½ tsp ginger-garlic paste
  • salt to taste
  • 1 - 1½ cup water
OTHER INGREDIENTS:

  • 3 tbsp oil
  • ¾ tsp mustard seeds
  • ½ tsp cumin seeds / jeera
  • 5-6 methi seeds / fenugreek seeds
  • ½ tsp coriander seeds, crushed
  • 1 dried red chilli
  • 1 inch cinnamon stick
  • few curry leaves
  • ½ onion, finely chopped
  • ½ tsp ginger-garlic paste
  • few coriander leaves, finely chopped

How To Make Punjabi Kadhi:

ONION PAKORA RECIPE:

  1. firstly, take sliced onions, chilli powder, turmeric powder, salt and green chilli.
  2. also add besan and make a dough kinda batter.
  3. furthermore, make small balls and deep fry the pakoras.
  4. finally, once turned golden brown, drain and keep aside.

BESAN-CURD MIXTURE RECIPE:

  1. firstly, in a large mixing bowl, take curd and besan.
  2. also add turmeric, chilli powder, ginger-garlic paste and salt. mix it properly
  3. further add 1 cup of water, whisk and keep aside.
KADHI PAKORA RECIPE:

  1. firstly take oil, and temper mustard, jeera, methi, coriander seeds, red chilli, cinnamon, curry leaves.
  2. add finely chopped onions and ginger-garlic paste.
  3. now add prepared besan-curd mixture and mix for 15 mins.
  4. later, the mixture will start to thicken.
  5. finally, top with onion pakoras, coriander leaves and serve.

NOTES:

  • use sour curd for authentic kadhi.
  • add onion pakoras into the kadhi and simmer for 2 minutes. however, i like my pakoras to be crunchy, so just add just before serving.
  • adjust the consistency by adding more water.
  • skip garlic if you do not like its flavour.
  • cook the entire kadhi on low- medium flame stirring continuously.

Read More

Friday, November 1, 2019

Chicken Fried Noodles Recipe with Ingredients

Leave a Comment
A classic from the Chinese cuisine, Chicken Fried Noodles is one of the most sought after non-vegetarian recipes. A sumptuous dish, this chicken recipe is prepared by stir-frying chicken breast and then sauteing in soya sauce and red chilli sauce. To have a healthy element in this dish, you can add some of your favourite veggies and savour the flavourful taste. The best thing about noodles is that they are easy to make and are also healthy as you tend to add a lot of coloured and green veggies in them. In this recipe you can replace chicken with paneer if you are a vegetarian and can add some toasted sesame at the end to enhance the taste of the dish. On days you do not want to prepare an elaborate dinner, you can try this delectable recipe.


CHICKEN FRIED NOODLES
Total Time: 35min
Prep Time: 10 min
Calories: 519
Servings: 3

 Ingredients of Chicken Fried Noodles:

  • 250 gm sliced chicken breasts
  • 1 tablespoon sesame oil
  • 2 cloves finely chopped garlic
  • 3 tablespoon light soya sauce
  • 1 tablespoon sweet soy sauce
  • 2 tablespoon cubed tofu
  • 2 dashes sea salt
  • 2 tablespoon thinly sliced carrot
  • 200 gm boiled egg noodles
  • 1 tablespoon vegetable oil
  • 1 small sliced onion
  • 2 tablespoon red chilli sauce
  • 1 handful chopped lettuce loose-leaf
  • 1/4 cup sprout bean
  • 2 tablespoon sliced red peppers

How to make Chicken Fried Noodles:

Step 1 If you want to save time you can buy the already boiled noodles that are available in the market. But if you are uncooked noodles at home, heat a large pot of salted water over low-medium flame and bring to a boil. Then add the egg noodles and cook in boiling water for about 10 minutes. When they are done, switch off the burner, drain the noodles well and rinse under cold water.

Step 2 Drain the noodles once again and transfer to a large bowl. Now add the sesame oil and toss well, so that the noodles gets the sesame flavour and also do not stick together. Boil the chicken pieces in some water for 10 minutes on low flame. Drain and keep aside.

Step 3 Heat vegetable oil in a deep frying pan over high flame, and saute the onions and garlic for a minute or until onions turn golden brown and translucent. Then add the chicken pieces in the sauteed onions and mix them well.

Step 4 Saute them for a minute and add the red chilli sauce and 3/4 tablespoon of light soy sauce. Then, add the remaining light soy sauce, cooked egg noodles and sweet soy sauce. Mix them well and cook the noodles for a minute or two. If you do not have these two varieties of soya sauces, you can replace them with the easily available dark soya sauce.

Step 5 
Put another frying pan on low flame, heat a little oil in it, and add Tofu (you can substitute it with paneer, if tofu is not available) cubes into it and fry until they turn golden brown. Then add lettuce, capsicum, carrots and bean sprouts to the pan. Toss them gently with Tofu and cook for a minute.

Step 6 When your veggies are done, remove the frying pan from flame and pour all the vegetables over the cooked noodles and toss them gently once again. Chicken Fried Noodles are ready, serve it hot.


Read More

Monday, October 28, 2019

Kadahi Paneer- Karahi Paneer Gravy Restaurant Style

Leave a Comment

Kadahi Paneer is one of the popular paneer based main dish or gravy based curry recipe mainly served with roti or naan. basically the paneer is cooked in a tomato and onion based gravy with special spice powder known as kadai masala. the spice powder adds a unique flavour and taste to the curry compared to the other paneer curries.





PREP TIME: 10 MIN
COOK TIME: 40 MIN
TOTAL TIME: 50 MIN
SERVINGS: 3 SERVINGS

INGREDIENTS:

FOR KADAI MASALA:
  • 2 tsp coriander seeds
  • 1 tsp cumin / jeera
  • ½ tsp black pepper
  • 3 dried kashmiri red chilli
FOR ONION TOMATO PASTE:
  • 2 tsp oil
  • 3 clove garlic, crushed
  • 1 inch ginger, chopped
  • 1 onion, sliced
  • 2 tomato, finely chopped
FOR KADAI PANEER GRAVY:
  • 1 tbsp butter
  • 1 bay leaf / tej patta
  • 1 green chilli, slit
  • 1 tsp kasuri methi / dry fenugreek leaves
  • ½ onion, petals
  • ½ capsicum, cube
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 cup water
  • 12 cube paneer / cottage cheese
  • 2 tbsp cream
  • ¼ tsp garam masala
  • 2 tbsp coriander leaves


INSTRUCTIONS:

  1. For making Kadahi Paneer, take a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.
  2. further saute ½ onion petals and ½ cubed capsicum.
  3. add ¼ tsp turmeric and ½ tsp chilli powder.
  4. further add blended tomato-onion paste and mix well.
  5. in addition, add prepared kadai masala and 1 tsp salt.
  6. cook till the masala paste starts to release oil.
  7. now add ½ to 1 cup water adjusting consistency as required.
  8. add 12 cubes homemade paneer, 2 tbsp cream and mix gently.
  9. cover and simmer for 5 minutes.
  10. furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
  11. finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.

NOTES:

  • firstly, use butter for restaurant-style flavour.
  • also, cook masala paste till the oil releases, this helps to enhance the flavour.
  • additionally, cut the pieces of paneer to the shape of your choice.
  • additionally, prepare fresh kadai masala for aromatic gravy.
  • finally, to prepare kadai paneer dry skip adding water and to prepare kadai paneer gravy add water.
Read More

Sunday, October 27, 2019

Afghani Chicken Kebabs Recipe With Ingredients

Leave a Comment

In Afghani Chicken Kebab, the chicken is really soft and tender, full of flavour but without the overpowering heat that most of us might expect. Traditionally cooked in a tandoor oven, this dish come out really very delicious.


Ingredients:

  • 1 kg boneless chicekn thighs, cut in half.
  • 1/2 tbsp ginger and garlic paste
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • juice of 1 lime
  • 100 ml double cream

How to Make Afghani Chicken Kebabs:

  1. Add the ginger, garlic paste, white pepper powder, cumin powder, coriander, salt and lime juice in a bowl and mix well.
  2. Add the chicken and mix well. Marinate the chicken in the fridge for 4-24 hours.
  3. Add the cream after the chicken has marinated. Mix it well and skewer the chicken onto bamboo sticks.
  4. Preheat your grill to the highest setting and cook the chicken for 25 minutes, rotating it every 2-3 minutes.

Read More

Saturday, October 26, 2019

Nalli Nihari Recipe With Ingredients

1 comment

Niharii is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was served to the kings after the morning prayers.

Nihari

Recipe Servings: 4
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Cook Time: 1 hr 30 mins



Ingredients:

  • 1 cup baby lamb with bones
  • 1 tsp mace
  • 1 bay leaf
  • 2 pods green cardamom
  • 1 tsp cloves
  • 1 pod black cardamom
  • 2 tsp fresh garlic
  • 1 tsp fresh ginger
  • 1 tsp garam masala
  • 1 Tbsp coriander powder
  • 1 tsp yellow chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 Tbsp fried onions
  • 1/2 cup curd
  • Salt to tast
  • 1 Tbsp ghee
  • 1 cup lamb stock
  • 1 tsp gram Flour (besan)
  • Kewda water
  • 1 tsp screw pine essence

How to Make Nalli Nihari :

  1. In a heavy bottomed pot boil lamb and remove the unwanted parts.
  2. In a hot pan, add some ghee, whole garam masala and ginger garlic paste; stir till the paste is cooked. 
  3. Add some fried onions.
  4. Put turmeric powder, cumin powder, yellow chilli powder and coriander powder.
  5. Saute with the boiled lamb. Add lamb stock to it and let it cook for sometime till the lamb gets tender.
  6. Add nicely whisked curd and add diluted gram flour to the gravy.
  7. Season with salt.

Read More