Green Beans in Garlic Butter

Tender green beans, cooked in their own juice, make a mouth watering accompaniment to any rich meat, fish or poultry dish.

Ingredients:

• 25g unsalted butter
• 1/2 tsp cummin seeds
• 4 flakes garlic, crushed or finely chopped
• 1/2 tsp chilli powder
• 450g whole green beans
• 1/2 tsp salt to taste

Preparation:

Melt the butter over low heat and season with cummin seed. Add the garlic and fry for one minute. Add the chilli powder and immediately follow with the beans. Stir fty for a minute. Add the salt and mix thoroughly. Cover the pan and simmer the beans iin their own juice until they are tender for 10 to 12 minutes, stirring occasionally. Remove from the heat.

Seve with chicken korma, fish curry.

For a variation , add cauliflower cut into small flowerettes, instead of beans.

Source:WomensEra

Continue Reading...

Thupa

Ingredients:

• 1 cup tomato puree
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup noodles boiled
• salt and pepper to taste
• 1 tsp sugar
• 4 tsp fresh cream
• 3 cups water

Preparation:

Add tomato puree, ginger-garlic paste, salt, pepper, sugar to water and boil it well. When soup is done , add boiled noddles and cream. Boil again for 2-3 minutes. Serve hot.

Note: You may add chilli sauce, soya sauce and vinegar

Source:WomensEra

Continue Reading...

Besani Bhindi

Ingredients:

• 500 gm bhindi or okra (lady's finger)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp gram flour(besan)
• 1 tbsp lemon juice
• oil to fry
• salt to taste

Preparation:

Wash the bhindis and wipe dry. Remove the stalks and divide into 2 lengthwise. Mix all the ingredients along with bhindi together.

Heat oil in a karahi or pan. Pick bhindi one by one and deep fry in oil until it becomes golden and crisp. When done servw hot.

Source:WomensEra

Continue Reading...

Tomato Soup

Ingredients:

• 1/2 kg tomato chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tsp butter
• 2 glasses of water
• 2 tsp cornflour
• 1/2 cup milk
• salt and pepper to taste

For garnish:

• Fresh cream and croutons

Preparation:

Add water to the tomatoes in pressure cooker and cook for about 6-7 minutes. When they are done, sieve the soup. Melt butter in a pan, fry garlic, ginger paste. Add tomato soup. When it starts boiling, add ccornflour mixed in 1/2 cup milk, salt and pepper. Garnish with cream and croutons.

To make croutons:
Cube bread slices and brown on meal rack in OTG. Alternatively, you may fry them in oil till they are brown in colour.

Source:WomensEra

Continue Reading...

Kamal Kakri (Lotus Stem) Kofta Curry

Ingredients:

• 150 gm kamal kakri (bhen)
• 20gm gram flour (besan)
• 1 green chilli choppped
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• oil for frying
• salt to taste

For the gravy:

• 2 onions
• 3-4 toomatoes
• 1" piece of ginger
• 3-4 flakes of garlic
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 tbsp curd
• salt to taste

For garnishing:

• 1/2 tsp garam masala
• some coriander leaves

Preparation:

Scrape, wash and grate the kamal kakri. Add masalas, green chilli and besan to it. Mix well.

Make balls and deep fry in oil till they are golden brown. When all is done, keep aside.

For the gravy:
Grind the onion, ginger and garlic to a fine paste. Blanch tomatoes and make a puree.

Heat oil in a pan and fry the paste to golden brown. Add salt , red chilli powder, turmeric powder, tomato puree, beaten curd and liitle hot water. Cook till gravy is done.

Finally add fried Koftas to the gravy. Simmer over a low flame for 2-3 minutes. Serve hot sprinkled with garam masala and coriander leaves.

Source:WomensEra

Continue Reading...

Labhi Kabab

Ingredients:

• 500gm minced mutton
• 10g mutton fat
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 5g shahi jeera
• 500g yoghurt
• 500ml water
• 3 big green cardamom
• 3 small pieces of cinnamon
• 1 tsp dry ginger powder
• 1 tsp dry mint powder
• 100g onion, finely chopped and fried till golden brown
• salt to taste
• 5 sprigs fresh mint leaves, finely chopped
• 5 sprigs fresh coriander leaves finely chopped

Preparation:

Mix the minced mutton with the mutton fat, 1/2 tsp turmeric, 1/2 tsp chilli powder, the shahi jeera and a pinch of salt

Make 16 small boat shaped dumpings and set aside.

Ina a pan, heat the yoghurt and water . Add the green cardamoms, cinamons, 1/2 tsp turmeric, 1.2 tsp chilli powder, dry ginger and mint powders, fried onions and salt to taste. Keep stirring to prevent the yoghurt from curdling.
When the mixture comes to a boil, add the boat shaped dumplings.

Cover the pan and cook on low heat for about 25 minutes.Garnish with fresh coriander and mint leaves.Serve hot.

Source:Femina

Continue Reading...

Dalcha

Ingredients:

280 gms chicken breast (deboned and julliened)
100gm channa dal
100gm toor dal
30gms tamarind pulp
2 gms turmeric powder
6 green chillies funely chopped
10gm coriander leaves chopped
120 gm onion finely chopped
2 sprigs curry leaves
20 ml oil
6 no.s of cloves
6 nos green cardamom
4" stick cinnamon
5gms red chilli powder
10gm garlic paste
12 gm ginger paste
2 medium sized tomatoes(blanched, skinned and chopped)
Salt for taste

For Seasoning:
4 dry red chillies
3 cloves garlic
4gms cumin seeds
2 gms mustard seed
3gm garam masala powder

For the stock:
5gm yellow chilli powder
2" stick cinnamon
3gms small cardamom
2gms cloves
2 nos bayleaves
10gm crushed ginger
4 cloves crushed garlic
10gm onion
salt to taste

Preparation:

To prepare stock:
Simmer the chicken carcass with dry spices, onion, ginger and garlic in 2 litres of water for an hour. Strain the stock and discard the chicken

To prepare the dals:
Soak the dals seperately for 3 hours. Pressure cook in 750 ml water along with salt, turmeric powder, half the green chillies, coriander and curry leaves till tender. Remove and make into a creamy paste in a blender.

To prepare dalcha:
Heat oil in a non stick kadai, add all the dry whole spices. When they begin to crackle add the onions,garlic, ginger pastes. Stir fry, then add the rest of the green chillies and red chilli powder. Sprinkle a little water and saute till the masala turns golden brown.

Add the chicken,saute over medium heat for 3 minutes. Stir in the tomatoes, dal paste and stock. Cover and cook over medium heat till the chicken is tender.

Add the tamarind pulp and the remaining curry leaves. Cook for 4 minutes.

Season with dry roasted red chillies, cumin seeds, mustard seeds and cloves and sprinkle garam masala powder on top.Bring to final boil and serve hot with roti or rice.

Source:Femina

Continue Reading...

Lamb Chop Malani

Ingredients:

• 800gm lamb chops (24 pieces)
• salt to taste
• 1 tbsp ginger-garlic paste
• 2 tbsp vinegar or lemon juice
• 1/2 tsp red chilli paste
• 1 tsp raw papaya paste
• 2 tbsp oil

For Sauce:

• 1 tsp garlic chopped
• 1 tbsp soya sauce
• 3 tbsp fresh tomato puree
• 1 tbsp coriander leaves chopped

Preparation:

Clean lamb chops and pat with the back of the knife. Rub with salt and leave aside for 10 minutes. Then squeeze out the moisture.

Rub in the rest of the ingredients and leave overnight.

On a hot plate or grill, grill the lamb chops till they are tender and cooked.

In a pan take 1 tbsp oil. Add garlic and cook till garlic becomes transparent but not brown and add soya sauce and tomato puree.

Coat the lamb chops with this sauce and serve hot. garnish with chopped coriander leaves

Source:WomensEra

Continue Reading...

Gobi Mussalam

Ingredients:

• 1 cauliflower
• 250gm onion chopped
• 200gm tomatoes
• 200gm yogurt
• 1tbsp ginger-garlic paste
• 10gm red chilli powder
• 1 tbsp mustard seed
• 1/2 tbsp kalaunji
• 5gm raisins
• 5gm almond without skin
• 5gm cashew nuts halved
• 10gm coriander leaves chopped
• 200gm oil
• 5gm green cardamom and maize powder(makai)
• 50 gm fresh cream

Preparation:

Break the stalk of cauliflower from centre carefully. cauliflower should not fall apart.

Heat oil in a pan. Add mustard and kalaunji. Add onion, ginger, garlic, turmeric, red chilli powder and salt. Saute for 15 minutes. Add chopped tomatoes and whipped curd. Cook till thick consistency is achieved.

Blanch cauliflower in salted water. Drain out the cauliflower.

Place the cauliflower in the gravy. Cover it with a lid and cook it over low heat for 2 minutes. Sprinkle cardamom and maize powder. Add cream and mix.

Take out the cauliflower in a serving dish. Top it up with fried cashew nut, almond and raisins. Add chopped coriander and serve

Source:WomensEra

Continue Reading...

Lazeez Mango Shrikhand

Ingredients:

• 5 Alphonso Mangoes fully ripe
• 1 kg fresh milk yogurt
• 1 tbsp kewra water
• 1/2 tsp green cardamon powder
• sugar to taste

Preparation:

Place the yogurt in a muslin cloth and hang for at least one hour.

Peel the mangoes and mash into pulp

In a bowl, strain the curd from muslin cloth, mix mango pulp, sugar, cardamom and kewra water. Mix well and place this into small serving bowls and keep it in refrigerator.

Serve chilled , garnished with mango slices

Source:WomensEra

Continue Reading...

Salmon Tikka

Ingredients:

• 2 kg fresh salmon cubes
• 10gm caraway seeds
• 5gm turmeric powder
• 20gm ginger-garlic paste
• 10gm pepper powder
• 1/2 kg yoghurt
• 30gm oil
• 100gm lime juice
• salt to taste

Preparation:

Mix salmon cubes with ginger garlic paste, salt, turmeric powder and white pepper.

Squeeze some lemon juice and sprinkle some caraway seeds on salmon cubes. Leave it aside for 20 -25 minutes

Take thick yogurt in a steel bowl and heat thoroughly. Mix some oil in it.

Pour the yogurt on fish and mix gently as salmon is very delicate fish. Leave for 2 hours.

carefully thread the fish (around 7-8 pieces on each skewer) and cook over the glowing coals, turning once or twice

Serve hot with tomato-garlic chutney

Source:WomensEra

Continue Reading...

Chicken Bijarani

Ingredients:

• 800gm boneless chicken (leg only)
• 1/2 tsp salt
• 1 tsp ginger-garlic paste
• 1/2 tsp red chilli paste

For Sauce:

• 1 tsp brown onion paste
• 2 tbsp tomato puree
• 10 crushed pepper corns
• 1/2 cup chicken stock
• 1/2 tsp butter
• 1/2 tsp coriander powder
• 1 tsp coriander leaves chopped
• 1 tsp chillies chopped

Preparation:

Rub pieces of chicken with salt and ginger-garlic paste and red chilli paste and leave aside for 60 minutes.

Grill the pieces of chicken on a grill in medium temperature till they are light brown and cooked

To prepare gravy:
Melt the butter in a pan, add crushed pepper corns and fry for a minute. Add brown onion paste and tomato puree and coriander powder and cook till oil separates. Now add chicken stock and grilled pieces of chicken and simmer till sauce starts sticking to the chicken pieces

Serve garnished with chopped green chillies and coriander leaves

Source:WomensEra

Continue Reading...

Prawn Ballaoucha

Ingredients:

• 800gm prawns

For paste:

• 50gm red chilli whole seedless
• 25gm cloves
• 20gm jeera
• 15gm mustard seeds
• 25gm ginger
• 20gm garlic
• 20gm onion chopped
• 50ml vinegar

For gravy:

• 25ml oil
• 10gm garlic finely chopped
• 100gm tomato puree
• salt to taste
• onion chopped
• 5gm coriander leaves chopped

Preparation:

Clean and wash the prawns and keep aside. Make a paste of the above mentioned ingredients 2-9 in a mixie/grinder. Marinate the prawns with this mixture and keep it for 2 hours at room temperature.

Heat a pan , add oil and garlic and also add onions and cook for 2 minutes. Add the prawns and cook further for 10 minutes.

When the prawns are 3/4 cooked, add tomato puree and salt and cook further for 5 minutes.

Serve hot garnished with chopped coriander leaves.

Source:WomensEra

Continue Reading...

Prawns Pattar Pani

Ingredients:

• 800 gm Prawns
• 1/2 tsp salt
• 15 ml lemon juice
• 1 tbsp ginger-garlic paste in the ratio of 1:2
• 1/2 tsp red chilli paste

For Sauce:

• 1 medium-sized onion
• 4 tomatoes
• 2 tbsp tomato puree
• 1 tsp garlic finely chopped
• 1/2 tsp green chilli finely chopped
• 2 tsp coriander leaves chopped
• salt and pepper to taste
• a pinch of clove powder

Preparation:

To prepare prawn:
Clean the prawns, rub with salt and leave for 10 minutes.Squeeze out moisture, add lemon juice, ginger-garlic paste and red chilli paste. Keep aside for 4-5 hours.


To prepare sauce:
Blanch the tomatoes in boiling water, remove skin and seeds and chop finely. Heat oil in a pan and slightly fry onions and garlic and add rest of the ingredients and simmer for 20 minutes. Now grill the prawns on a griller in medium temperature, arrange in a sigri and top with the prepared sauce.

Source:WomensEra

Continue Reading...

Panner Kala Angur

Ingredients:

• 600gm cottage cheese (cubes 1 cm)
• 200 gm black grapes crushhed
• 60gm aam papad (sweet and sour type)
• 5gm black salt
• 2gm red chilli powder
• 80 gm jaggery
• 5gm salt

Preparation:

Crush the black grapes separately. Chop both the types of aampapads and mix together. Make a powder of black salt and crushed jaggery.

Heat the saucepan and put all ingredients other than the cottage cheese together and cook on slow fire till this mixture achieves a jam-like consistency. Add seasoning.

Add cut cottage cheese cubes and mix well. Cook further for 5 minutes and remove from fire. Serve hot.

Source:WomensEra

Continue Reading...

Bharwan Chicken Makhani

The mouth water recipes for the famous Indian dhaba food Bharwan Chicken Makhani or the Stuffed Butter Chicken

Ingredients:

1. 240gm chicken breast
For stuffing:
2. 150gm minced chicken
3. 1 tsp ginger-garlic paste
4. 1/2 tsp clove powder
5. 1 tbsp coriander leaves chopped
6. 1 tsp black cardamom seeds crushed
7. 1/2 tsp salt  
For marinade:
8. 2tbsp oil
9. 1 tbsp red chilli paste
10. 1 tbsp ginger-garlic pste
11. 4 tbsp lemon juice
12. 1 tsp salt
For accompaniments:
13. 2 carrot
14. 1 1/2 cup beans
15. 1 tbsp carrots and french beans
16. 1/2 tsp butter
17. 1/2 tsp garlic finely chopped
18. 1/2 tsp cumin powder
For rice:
19. 1/2 cup basmati rice
20. 1 tbsp fennel seed
21. 1 1/2 tbsp butter
22. 2 leeks
23. 1/2 tsp salt
24. 4 tbsp pine nuts (optional)
For sauce
25. 250gm tomato puree
26. 1 large sized onion - boiled and pureed
27. 3/4 tbsp butter
28. 1 tsp salt 1 tbsp ginger-garlic paste
For garnishing:
29. 1/2 bunch coriander leaves

Preparation:

To prepare chicken:
Carve the breast of chicken in heart shaped and flatten with a steak hammer.

To prepare stuffing:
Mix ingredients 2-7. Place the chicken mince in middle of chicken breast and fold the other half of chicken breast over it. Seal the sides by tapping with the side of knife.

To prepare marinade:
Make a homogeneous mixture of ingredients No 8-12 and rub this mixture over prepared chicken breast and keep aside for 2hours.

To prepare accompaniments:
Boil carrots in salted water and when they are tender , remove
Blanch the french beans in salted water. Toss in butter with garlic and sprinkle with cumin for seasoning

To prepare rice:
Soak rice for 15-20 minutes. Prepare a stock with green part of leeks and fennel strains. Saute the white of chopped leeks in butter and add leek stock, rice and pine nuts. Simmer till almost all moisture evaporates. Put on dum for 10 minutes. Mix well.

To prepare Sauce:
Saute pureed onion in butter and ginger-garlic paste, tomato puree and cook till oil separates out. Correct the consistency.

Char-grill the breast of chicken. Place in the centre of plate. Place the carrots and arrange the sauted beans and pour sauce over the steak and garnish with a bunch of fried coriander leaves

Source:WomensEra

Continue Reading...

Tomato Baked Rice

 

Ingredients:

• 600gm basmati rice
• 25ml oil
• 25gm red chillies whole cut into diamond shape
• 15 gm ginger-garlic paste
• 5gm chilli powder
• 75gm tomato puree
• salt to taste
• ajinomoto a pinch(optional)
• 50gm processed cheese (Amul will do)

Preparation:

Clean, wash and soak the rice in water for 20 minutes. Heat degchi and add oil and then add ingredients 3-8 and cook for 19 seconds.

 Degchi/ Dekchi

Add 1 1/2 litre of water and allow it to boil. Drain out the soaked water from rice. When water comes to a boil, add rice and allow to cook. When 80% of the water gets evaporated , cover with a lid and put on dum for 15 minutes.

When rice is cooked, put it into a baked casserole dish and sprinkle grated cheese over the rice and then bake in the salamander oven till the cheese is golden brown.

Source:WomensEra

Continue Reading...

Mukand Vadi Mattar

Ingredients:

• 250gm dal urad washed
• 10 kali mirch
• 1 tsp jeera
• 1 tsp saunf
• a pinch of heeng

For gravy:

• 200ml oil, 1tsp zeera
• 50gm urad dal washed
• 1 tsp turmeric powder
• 1/2 cup yogurt
• 1/2 cup tomato puree
• 1tsp saunf powder
• 1/2 tsp chilli powder
• salt to taste
• 100gm green peas
• 1tsp coriander leaves chopped

Preparation:

Soak dal for 3-4 hours. Make a coarse paste in a mixie or grinder, add kali mirch, jeera, saunf and heeng

Tie the mixture in a muslin cloth and steam for 35-40 minutes in boiling water. Cool and cut into 1/2 inch dices.

Deep fry the prepared vadis in medium hot oil till they are golden brown and start floating on the top of the oil.

To prepare for gravy:
Heat 2 tbsp of oil. Add jeera, ground urad dal and turmeric powder and cook till dal is made. Add yogurt, tomato puree, saunf powder, red chilli powder and salt and also add green peas. Simmer till peas are cooked and the gravy becomes thick. Drop the vadis in the gravy and serve garnished with chopped coriander leaves.

Source:WomensEra

Continue Reading...

Safed Mass (White Lamb Chops)

This scrumptious dish made of Lamb Chops will add the mouth watering flavour to your dinning table. Not at all spicy as most dishes, this dish gives a rich taste of cream and cashews.

Ingredients:

• 1 kg lamb chops
• 1/2 litre milk
• 4 tbsp Cashew paste
• 2 tbsp ginger-garlic paste
• 250ml fresh cream
• 1 tsp cardamom and mace powder
• 1tsp mint leaves chopped
• 1 tsp white pepper
• 1 tbsp sugar
• 200 ml oil
• A small tomato for garnish

Preparation:

Heat Oil in a pan and add ginger -garlic paste. Put in chops and salt. Stir. Add cashew paste,milk, sugar, pepper and some water. Allow to simmer over medium flmae till the chops are tender.

Add cardamom and mace powder and fresh cream, stirring constantly till they are well blended.

Garnish with mint and thin tomato slices. Serve hot.

Source: WomensEra

Continue Reading...

Machli Lazeez

Ingredients:

• 6 Bekti fish or any type of fish fillets
• 300 gm spinach leaves
• salt to taste
• 1 tbsp white pepper
• 2 onion chopped
• 1 tbsp garlic chopped
• 1 tbsp lemon juice
• 200 gm plain flour
• 200 gm oil for cooking
• 50 gm butter

Preparation:

Marinate fish fillets with lemon juice, white pepper, salt and oil. Dust with plain flour.

Grill the fish on both sides on a hot plate till its well done.

Boil the spinach and then chop it.

Heat the butter in a pan, add chopped garlic and onion and saute spinach.

Spread on a dish. Arrange fish on it and serve with tartar sauce.

Source: Women's Era

Continue Reading...

Cream Chicken recipe in rich nuts paste of almond, cashew and watermelon seeds

Ingredients:

• 1 chicken (cut into 8 pieces)
• 150 gm water-melon seed, almond, cashew nut paste
• 50gm white onion paste
• 50 gm plain flour pooh (roasted maida)
• 200 gm fresh cream
• 250 gm white butter
• 500ml chicken stock
• 100gm mushroom sliced
• 100gm carrot
• 50 gm mint leaves chopped
• 1 tbsp white pepper
• 5 gm green cardamom powder
• 2tbsp ginger-garlic paste
• salt to taste

Preparation:

Take a heavy bottomed pan, heat butter and add ginger-garlic paste and onion paste. Saute for a while. Add chicken. Cook, put in cashew nut , almond and Water melon seed paste and chicken stock.Simmer it.Mix pooh with water and then strain. Add to chicken pot.

Now slowly put in cream, blanched mushroom and carrot. Flavour this with cardamom powder.

Serve hot. Garnish it with chopped mint leaves.

#

Continue Reading...

Stuffed Potatoes in Tomatoes

Ingredients:

• 4 Potatoes
• 250 gm cheese grated
• 1tbsp each cashew nuts and raisins
• 8 red tomatoesjavascript:void(0)
• 100gm garlic chopped
• 1 tbsp sugar
• 1tbsp white pepper
• 4 each of bayleaves, cloves
• 200gm cooking oil
• 1 tsp nutmeg powder
• 200 ml fresh cream
• 10gm parsley chopped
• 20 gm chilli, ginger chopped
• salt to taste
• 1 tbsp chat masala

Preparation:

Slit the tomatoes carefully. Fry them in hot oil for few seconds. Then take out and drop in cold water. Peel and chop them.

Heat some oil in a pan, add bayleaf,cloves and chopped garlic and saute. Add chopped tomatoes. Season with salt, pepper and sugar. Keep aside.

Peel the potatoes and cut them lengthwise into two. Carefully scoop out inside of the potatoes one by one. Fry and drain out extra oil.

Make a filling of grated cheese, cashew nuts, raisins, chilli, ginger. Season with chat masala.

Stuff this into potatoes. Heat tomato sauce. Place potatoes in sauce and simmer. Add in fresh cream. Flavour with nutmeg powder.

Source:WomensEra

Continue Reading...

Sabz Phool

Ingredients:

• 1 flower broccoli
• 1cauliflower
• 200gm cheese grated
• 250 ml coconut milk
• 200 gm fresh  tomato puree
• 250 gm onion puree
• 1 tsp of turmeric 
• 1 tsp of chilli powder
• salt to taste

Preparation:

Cut broccoli and cauliflower into flowerets

Boil or fry these flowerets till they are 75% cooked. Drain it.

Take a pan and heat oil in it. Add the onion paste and keep stirring it.

Put in turmeric and chilli powder. Add the tomoto puree and coconut milk. Put in the cauliflower and broccoli. Cook till they are done.

Transfer into a flat dish, top it with grated cheese. Bake it til cheese starts melting.

Garnish with coconut cream and servee hot.

Source:WomensEra

Continue Reading...

Tandoori Fish Tikka

Ingredients:

• 1 Kg fish (centre bone and skin removed and cut into square pieces)
• 1 lemon juice
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 cup drained beaten curd
• salt to taste
• 1 tsp chilli powder
• 1/4 to 1/2 tsp crushed ajwain
• 1 tsp garam masala
• a pinch of tandoori colour(optional)

Preparation:

Rub the fish with lemon juice, garlic, ginger paste and leave for 1/2 an hour.

Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain, garam masala, tandoori colour and add 2 tbsp oil.

Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or cook under the grill.

Sprinkle hot masala just before serving (optional)

Serve it hot with onion rings or salad.

.

Continue Reading...

Khaskhas Kalaunji Roti

Nigella seeds (kalonji, black cumin) are a spice harvested from the plant Nigella sativa and are used as a spice in Indian and Middle Eastern cuisine. These black seeds are approximately 0.125 inches in length and have a slightly triangular shape, and may also be confused with black sesame seeds. The dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like oregano and have a bitterness to them like mustard-seeds. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry.

They form the basis for several Indian dishes, particularly in Northern regions, and are popular as sprinkled on naan, which is Indian flatbread, or in rice pilau.A five spice mix common in Bengal called paanch phoron may include nigella seeds as one of the five spices, mixing them with fennel, cumin, fenugreek and mustard seeds.

The Nigella oil is an anti-oxidant and popular for its medicinal value.

Ingredients:

• 200gm maida
• 3/4 tsp castor sugar
• 1/4 tsp salt
• 1/4 tsp soda bicarb
• 1/2 egg beaten
• 1/4 cup yoghurt (hung)
• 1/4 cup cup milk
• 1/4 tbsp melted ghee or butter
• 1/2 tbsp poppy seeds
• 1/2 tsp Nigella seeds (Kalaunji)

Preparation:

Sieve the flour, sugar, salt and soda bicarb twice. Add the ghee and rub with fingers till the mixture looks like breadcrumbs. Keep aside. Beat the egg, yogurt and milk together. Now add it to the flour and knead a smooth dough. Knead well for 8-10 minutes. Cover and keep in a warm place for 2-3 hours.

Divide the dough into 5 portions and using a little flour, roll out rotis. Apply a little ghee on the top with a brush and sprinkle poopy and Nigella seeds. Press a little with the hand. Apply water on the bottom side and cook in a hot tandoor or oven. When done, remove from the tandoor and apply a little butter on top and serve hot with any curry


In Indian and Persian medicine, kalonji has been used as a cure to all ills. Some suggest the seeds take the sting out of scorpion bites, help treat intestinal problems, end facial paralysis, stop rheumatoid arthritis in its tracks, and treat kidney problems, heart ailments, and hemorrhoids. Though the seeds cannot possibly be the silver bullet cure for everything, they are high in antioxidants, and their smell is said to repel some insects. You may find kalonji in naturally made or organic insect repellents. (Source :wiki)


Nigella oil is used for sinus problems, you can use ½ tsp of the oil and very hot water for a facial steam. You can rub the oil on the chest for cough and flu symptoms.It is known to be effective in the treatment of colic in babies,just rub the Nigella oil on the tummy.

It is used as a conditioner for the hair and a skin moisturizer. When buying Nigella oil, you should make sure that it is 100% cold pressed with no additives.


.

Continue Reading...

Tandoori Aloo Lajawab

Ingredients:

3 large potatoes
1/4 tsp red chilli flakes

For filling:

1 small carrot (chopped and boiled)
75g peas(boiled)
150 gm paneer
1 tbsp leaves of spring onions(chopped)
Salt to taste
pepper(freshly ground) to taste

1tbsp lemon juice
1/4 tsp garam masala

Preparation:

Wash potatoes well and dry.Prick them over with a fork and bake at 350°F in an oven or a tandoor till they are soft(for about 40 minutes)

Cut potatoes in halves and scoop out the flesh, leaving 1 cm of the shell. Keep the flesh aside.

Place the shells back in the oven and cook for about 10 minutes.

Now make the filling. Mash the paneer and stir potato flesh, carrots, peas, leaves of spring onions, salt, pepper, lemon juice and garam masala into it and mix well.

With a spoon, fill the mixture in the potato shells and brush with oil, sprinkle with chilli flakes and bake at 350°F for about 15 minutes or until they are thoroughly heated and golden. Serve with green salad.


.

Continue Reading...

Chunky Cheese with Herb Crumble

Ingredients:

• 250 gm paneer (cut into chunks)
• 1 cup brown breadcrumbs
• 1 tbsp lemon juice
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp mint leaves (chopped)
• Salt to taste
• Black pepper to taste (freshly ground)
• 2 tsp cornflour
• 2 tsp maida (dissolved in 1/3 cup water)
• 1/2 tsp chat masala

Preparation:

Sprinkle salt and freshly ground black pepper on the panner and keep aside for 5 minutes. Combine breadcrumbs, lemon juice, coriander leaves, chat masala and mint leaves. Add salt and pepper if desired. Keep aside.

Dip paneer chunks in cornflour mixture and then roll in breadcrumb mixture and then roll in breadcrumb mixture. Put on skewers and cook in the tandoor or in an oven at 375°F for 10 minutes or till they are golden.

Sprinkle more chat masala if desired.Serve with a salad of your choice.

.

Continue Reading...

Shahi Paneer Khazana

Ingredients:

• 1 onion (finely chopped)
• 1 Clove garlic (crushed)
• 1/2" piece of ginger(chopped finely)
• 15gm maida
• 60 ml milk
• 124gm mixed nuts(chopped - Cashew, almonds, walnuts, raisins, pista, etc)
• 30gm fresh breadcrumbs
• 1tbsp green chillies(chopped)
• 1 carrot grated
• 1/2 tbsp coriander leaves chopped
• 1 cup paneer mashed
• 1/2 tbsp cornflour (dissolved in 4 tsp water)
• dried breadcrumbs for coating
• salt tor taste

Method:

Fry the onion in oil till it is slightly soft.Add ginger and garlic and fry for a few seconds. Add the flour and cook for 102 minutes.

Gradually stir in milk and bring it to a boil. Remove from fire and stir in the nuts, breadcrumbs, chillies, carrots, coriander, mint, paneer, lemon juice and salt. Leave until absolutely cold.

Divide the mixture and roll into balls. Dip each piece first into cornflour mixture and then coat in breadcrumbs.

Thread into skewers and put into a hot tandoor or an oven at 180°C for about 20 minutes or till they are light brown and crisp.

Remove from Skewer and serve hot with salad

.

Continue Reading...

Tandoori Vegetables

Ingredients:

6-8 cauliflower spears (blanch for a few seconds and cut into chunks)
1/2 cabbage small
1 red capsicum
1 green capsicum or bell pepper
2 large sized onion ,cut into wedges
3 pineapple slices (cut into wedges)
a few mushrooms
a few baby corn
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp chilli powder
2-3 tbsp besan (Chickpea flour , Gram flour)
2-3 tbsp thick yogurt
3 tbsp cooking oil
1 tbsp Worcestershire sauce
Chaat masala

Preparation:

Mix garlic, ginger paste, salt, chilli powder, cooking oil, Worcestershire sauce in a bowl. Pour the mixture on vegetables.

Apply Chickpea flour and yogurt on them. Arrange the vegetables on greased skewers and brush with oil. Barbecue on charcoal fire or keep the skewers on the wire rack. Keep a baking tray underneath to collect the juices.

Grill the vegetables under a hot grill and sprinkle chat masala to this.


.

Continue Reading...

Broccoli, baby corn and Mushroom Tak-a-Tak

Ingredients:

• 200gm broccoli
• 200gm baby corn
• 100gm mushrooms

For gravy:

• 2 tbsp oil
• 1tsp jeera
• 1 tbsp ginger-garlic paste
• 1 1/2 cups fresh tomato puree
• 2 tbsp brown onion paste
• 1/2 tsp red chilli paste
• 1 tsp coriander powder
• 1/2 tsp kasturi methi
• 1/2 tsp kali mirch (black pepper powder)
• 1/2 tsp broiled zeera powder
• 1 tsp salt
• 1 tsp ginger chopped
• 1 tsp coriander leaves chopped



Preparation:

Clean broccoli, cut baby corn into 2 pieces and mushrooms into quarters.

To prepare gravy:

Heat oil on a tawa. Add jeera and cook till it crackles. Add ginger-garlic paste and brown it. Add fresh tomato puree and red chillies paste and cook till oil separates. Add broccoli, baby corns and mushrooms. Cook till vegetables are tender. Add rest of the ingredients and serve hot.

Garnish with chopped coriander leaves.


Source:WomensEra

Continue Reading...