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...