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...