veg pulao

     veg pulao restaurant style

      veg pulao is an easy one pot rice dish mixed with

       assorted vegetable and mildly flavored with

       various spices like cardamom, cloves bay leaf,

       cinnamon etc. the dish is liked both for its delicious

       taste and its aromatic  flavor

       veg pulao is one of the most common rice dishes 

       that is often made in most indian households.it 

       is also commonly found in the menus of most 

       restaurants as well as a part of menus.

       vej pulao is a satisfying, healthy and complete 

       food in itself dud to the addition of various 

       vegetables, most commonly used vegetables 

       for this dish are potatoes, peas carrots cauliflower

       indian cottage cheese can also be added for 

       extra taste. 

       to ensure of the best taste and aroma, veg pulao

       should be cooked from good quality long grain 

       basmati rice. if fresh vegetates are not available 

       or if tou are short time, forzen mixed vegetables

       can also be used in making pulao

       vej pulao is usually served with one or more 

       accompaniments, most commonly with some 

       raita like onion tomato raita, mint raita, or 

       boondi raita. it can also be served along with 

       any indian gravy,pickle or even papad.

       veg pulao tastes best when served  hot and it can

       be garnished with nuts and raisins as per taste. 

       you can also add some caramlized onion on top.

       to make veg pulao at home follow the detailed

       step by step recipe

      prep time (30 minutes)  cook time (30 minutes)

      total time (60 minutes)

        

       ingredients

*  1 cup basmati rice

*  1 large onion thinly sliced

*  1 tomato chopped

*  1 large potato diced

*  1 cup medium sized

     cauliflower florest

*  1 green bell pepper

     chopped

*  1 large or 2 small 

    carrots choppd

*  10-15 french beans chopped

*  1/2 cup peas

*  1 inch piece or ginger

*  3-4 garlic cloves 

*  2 green chilli

*  1 tsp cumin seeds

*  1 bay leaf

*  2 green cardamom

*  1 black cardamom

*  1 inch cinnamon stick

*  3-4 cloves

*  4-5 whole black peppercorn

*  salt to taste

*  10-12 cashews

*  1/3 cup mint leaves

*  1/3 cup coriander leaves

*  2 tbsp cooking oil or ghee

     instructions

(1) wash and rinse 1 cup of rice in water 3-4 times.

      soak it in 1 cup of water for around 20 minutes.

(2) while the rice are soaking prepare the vegetables.

      thinly slice the onion and chop the tomato.

(3) also dice the potato,bell peppers cauliflower carrots 

      and beans. make a paste of  ginger garlic and 

      green chilli.

(4)  heat oil or ghee in a pot a pressure cooker. add 

      cumin seeds, bay leaf cinnamon cloves green

      cardamom black cardamom and black peppercorn.

(5) then add the thinly sliced onion along with paste

      of ginger garlic and green chilli.

(6) fry themtill they are gilden brown and crispy.

(7) add the chopped tomato and cook till the raw 

      aroma of the tomato goes away.

(8) then add all the chopped vegetables, cauliflower,

      potatos carrots bell pepper french beans and peas.

(9) mix well and saute for 2-3 minutes then add 

      cashews along with chopped mint leaves and

      coriander leaves.

(10) drain the soaked rice and add them to the pot.

(11) add 2-5 cup of water along with salt to taste.

(12) cover the pot with a lid and cook on low flame 

        for around 10-15 minutes till the water dries up

        and the rice are cooked.

(13) vej pulao is ready. serve it hot garnished with

        cilantro and mint leaves. you can serve raita

        on the side.

       

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chicken manchurian

  chicken manchurian 

   however the ones i had tasted was made with

   minced Chicken  ball which were crisp frie

   & then tossed in manchurian sauce. it just 

   tasted awesome &very unique.

   After several experiments i got hold on the

   recipe and loved the way it turned out similar

   to the restaurant chicken manchurian except

   for the Color

   if you do not prefer to make the chicken balls,

   you can just make the recipe eith diced or cubed

   chicken the recipr will remain the same & will

   still taste awesome & delicious.

  tips to make chicken manchurin

1. most often i marinate the chicken before frying as it 

    helps to tenderize the chicken, you can also skip 

    this step but for best flavor and texture setting aside 

    for at least 45 minutes is recomended, it helps in 

    tenderizing and enhancing the flavor.

2. usually chicken stock is used to make the chicken

    manchurian sauce but i have used water as i did

    not have it in hand, however you can just replace

    water and use chicken stock 

3. i have deep fried the Chicken, however you can also

    grill it and then add it to the manchurian sauce

4. you can also whip up an entire meal in the same

    pan. just set aside the chicken manchurian and 

    retain some sauce in the pan, add coock noodles

    ro rice and stir fry for a minutes, you meal is ready 

    in minutes

    prep time ( 30 minutes) 

   cook time (20 minutes)

   total time (50 minutes)

    ingredients

  

    for marination

*  1/2 kg chicken boneless

*  2 tbsp all purpose flour 

*  2 tbsp corn flour 

*  1 egg

*  1/4 lima juice/tsp vinegar 

*  salt as required

    for machurian

*  1 onion chopped 

*  2 green chilli salt lengthwise

*  1 tbsp ginger garlic paste

*  2 tbsp soy sauce 

*  1 tbsp chilli sauce

*  2 tbsp tomato ketchup

*  1 tsp sugar 

*  a pinch tsp food color 

*  1/4 cup chicken stock 

*  spring onions chopped

    for garnish

*  oil to fri

     method

(1) in a mixing bowl, add all purpose flour,egg flour
      lima juice/vinegar and salt.


(2) mix well and marinate the chicken for 1 hour.

(3) heat oil in a pan and fry the marinated chicken
      until it well tender.

(4) take cake not to overcook as the chicken will turn
      hard, if fried perfectly, the chicken will be soft
      and juicy.

(5) drain and reserve the fried chicken peces kitchen tissue.

(6) heat 2 tsp oil in a fry pan. add onion and saute till
      transculent add green chilli chopped spring onion
      ginger garlic paste and saute in low flame till raw
      smell disappears.

(7) now add soy sauce chilli sauce tomato ketchup
      food color sugar and chicken stock.

(8) stir well and bring it to a boil.add fried chicken
      pieces to it.

(9) combine and slow cook till all the sauce is full
      absorbed with the chicken.check for salt and
      seasoning.

(10) simmer for few minutes. once the contents
        attains thick stage, transfer it to a serving bowl.

(11) garnish with chopped spring onion. yummy and
        tempting chicken manchurian dry is ready
        to relish.

(12) serve with roti parata naan puri

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mutton kashmiri

                   

                         mutton kashmiri rogan josh

rogan josh is a aromatic mutton dish of persian origin.which 

is asignature rpcipe of kashmiri cuisine and very famous all 

over india ,mutton rogan josh is a popular kashmiri mutton 

recipe, traditional mutton rogan josh is made with mutton,

onion kashmiri red chilli yogurt and a few other spices

a thin sauce layered with a slick of oil on top, 

the red color of the dish comes from a rare spice called 

ratanjog and kashmiri red chilli powder,signature spices

in the dish are asafoetida fennel seeds and dry ginger 

powder with a combination of cinnamon, cardamom,

and clove,yogurt is added for tangy tuxture.

       mutton kashmiri rogan josh recipe

prep time (15 miuntes)    cook time (60 miuntes)

total time (1 hours 15 miuntes)

mutton rogan josh hot kashmiri delight

    

ingredients

*  1 kg mutton 

*  4 tbsp oil

*  1 tbsp ginger paste

*  2 garlic paste

*  1 cup yogurt

*  2 big onion chopped 

*  1 & half tesp kashmiri

    red chilli powder

*  1 tbsp garam masala

*  1 tbsp ginger powder

*  2 tbsp coriander powder

*  1 tbsp turmeric powder

*  1 tbsp cumin powder

*  1 tbsp black pepper powder

*  12 cloves

*  7 green cardamom

*  2 cinnamon sticks

*  1 mace

*  salt to taste

*  1/4 tesp fennel poeder

*  2 tbsp cream 

*  fresh green cotiander 

   chopped to garnish

*  asafoetida optional

   a pinch

*  water as required

 instructions

(1) mix Mutton with yogurtand salt and keep aside

(2) heat oil in a pan add whole garam masala 

     bay leaves black cardamom cloves 

     and cinnamon

(3) wheen garam masala starts to sputter add chopped

      onion and fry till goldrn brown

(4) add ginger and garlic paste and fry 2 minutes add 

     kashmiri red chilli to small bowl and add a couple

     of tablespoons of water to it mix well

(5)  add allthe spices and fey till oil separates

(6) now add mutton with marinade and stir ona high

      flame for 2 minutes or until it dries

(7) add water such that it covers the mutton fully add

      salt to taste give it a nice stir

(8) cover the pan and cook on slow heat till mutton

      is tender and gravy is medium thick

(9) after 40-50 minutes remove the cover and 

      check for doneness

(10) taste and abjust seasoning

(11) now add fresh cream and stir well and cook 

        for another 3 minutes 

(12)  with garnish chopped coriander 

(13) serve with polao rice naan puri roti  as u like

  mutton rogan josh is ready enjoy family and friends

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aloo paratha

               aloo paratha            

aloo paratha or the potato stuffed whole wheat flat bread is the most

popular of them all fresh made aloo paratha served with a 

bowl of curds and aspicy pickle makes for a hearty breakfast or snack 

remove the curds from the equation for your vegan friends for those

of us with a more substantial appetite add a side of spicy curry or kabob.

parathas are made with finely ground whole wheat flour known 

as flour retains almost berries making breads made with in good

for you. the rotis or the unleavened flat breads made with flour  

are consumed fresh as they tend to dry out and harden over time 

stuffed parathas,especially the ones made eith potatoes and cheese,

have anadvantage here.these stay soft for hours making it ideal to

takealong on picnics or lunch boxes,

prep time (30mins)

cook time (30 mins)

total time ( 1 hours)

a soft and filling flat bread made with whole wheat

flour and a spiced potato filling 

course..breakfast

ingredients

for the dough

*  2 c whole what flour (atta)

*  1 pinch salt 

*  1 tbsp oil/ghee optional

*  water as needed 

for the filling

*  4 potatoes (medium)

*  1/2 tsp cumin 

*  a few coriander leaves

*  1 green chilli 

*  1/2 tsp salt 

*  1 tsp lemon juice 

*  1 tbspkasoori methi 

to make

*  flour as needed for dusting 

*  oil 

instructions 

(1) boil and peel the potatoes,mash about 2 c of potatoes

      to a smooth mix crush the cumin seeds and add to the

      potatoes along with salt finely chop the cilantro and 

      green chillis for the filling add tothe potato mix along with

      a few drops of lemon juice and methi mix well,taste and abjust

      salt and spices.set aside

(2) in a large mixing bowl take the flour and salt,add iol to the

      mix if using.slowly add enough warar and knead into a smooth.

      cover and set aside for 15 mins,

(3) divied the dough into portions,form each into smooth ball,

    divide the filling into equal portions as well

(4) heat a tawa or aheavy bottomed pan over medium to high heat 

(5) take one dough ball and flatten it into a small disc with your 

     fingers.cup one palm and press the disc into it forming

     a dough cup. place one portion of the potato filling in 

     the depression.stretch the dough over the filling from all sides

     and pinch close,dust the rolling surface and place the dough

     ball on it gently roll out into a disc of about 1/8 th of an inch 

     thickness (about 8 inch in diameter)

(6) lightly brush the hot pan with oil and place the paratha on it to

     cook.after about a minute drizzle or brush a little oil on top and 

     flip the paratha, cook both sides evenly till brown spots begin

     to appear. filp once or twice more to ensure even cooking.

     parathas are done when light light brown spots appear on 

     both sides,

(7) if rolled evenly the aloo paratha will puff up as well.

(8) serve immediately or keep warm in a closed 

     container up to few hours.

     repeat with the reaining dough portions

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chicken korma

your home made recipe restaurent style

chicken korma is an ultimate delight for chicken lover and melange of spices
this authentic indian recipe makes for for a perfect praty and any festivel
recipe this unique chicken delicacy can be prepared in restaurentst style at
home by using some easily available ingredients like chicken onion tomatoes
yoghurt coriander ginger green chilli herbs and spices prepared using the slow
cooking method this korma recipe tastes best when served with naan puri roti
rice pulao and raita if you have sudden guests dropping by you can make this
delectable recipe and impress them with your culinary skills to make the chicken
tender and soft wash and soak it in lukewarm water also to make this traditional
chicken recipe more flavour some dry rost the spices grind them and add it to
the gravy prepare this dish on special occasions if you have a thing for creamy
gravies then you can add some fresh cream to this recipe this will accentuate
the taste and make it more creamy to enhance the creaminess and give it an
authentic taste this makes the korma creamy and delightful however the addition
of roasted cashew nuts and curd adds a nice and creamy flavour to this dish so don
a chef hat and impress your love

prep time (15 minutes) cook time (40 minutes)

total time(55 minutes) sevvings (3 people)

ingredients 

*  2 lbs or 500 gram of chicken
*  1 tbsp coriander powder
*  1 tbsp red chilli powder
*  1 tbsp cumin powder
*  1 cup yogurt
*  2 medium size onine chopped
*  1 tbsp ginger paste
*  1 garlic paste
*  3 tbsp oil
*  4 cloves
*  6 cloves of black pepper
*  2 green cardamoms
*  2 bay leaves
*  1 1 black cardamom
*  1 pic mace
*  1 pic nutmeg
*  1/4 tesp turmeric powder
*  1 tbsp black pepper powder
*  10 pic cashews
*  2 green chili
*  2 tbsp coriander leaves
*  1 tbsp cumin seeds
*  1 tbsp mustard seeds
*  1 tbsp chicken creem
*  salt of taste

instructions

(1) take a blender and add cloves green cardamoms cloves,
     of black pepper, bay leaves, black cardamom, mace, and
     nutmeg make a fine powder of these spices and shift
     them to a bowl and set it aside

(2) use the same blender to make a fine paste of cashews
     you can add a little water if required

(3) heat oil in a medium size saucepan on medium
     flame and add cumin seeds and mustard seeds once
     they start splattering add the reservd prepared spices with the
     onion stir fry the onions until it turns light golden brown in
     color or gets translucent  approximately 5 minutes

(4) add the green chilli turmeric powder ginger garlic past
      red chilli powder and reserved cashew mix it well

(5) now add the cumin powder yogurt and coriander powder
     trun the flame to low mix everything well then covers the
     lid and simmers for next 5 miniutes turning the flame to
     low here is very necessary so the yogurtdoesn't burn
     but added the flavor to sauce gravy

(6) add the chicken pieces black peppr powder and water
     depending on the consistency of your desired gravy give
     it a good mix now cover the lid and simmer
     for next 20 minutes

(7) if you want to save your time can transfer everything
     to a pressure  cooker and cook it for 4 whistles let the
     whistle com down itself the open the lid and garnish
     it using coriander leaves and chicken cream gainish
     for a wonderfull texture serve it hot with your favorite
     naan puri roti rice of your choice

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chicken chaap recipe

chicken chaap is a mughal inspired recipe where the marinated 
chicken will be slowly coocked in thick oily gravy the rice flavor 
of the gravy and soft juicy moist chicken make this dish not only
unique but very delicious served with. biriyani.pulao.naan puri
rice.roti


marination is the main step in chicken chaap you can alos marinate
6/7 hour the cashew past poppy seed paste char magaz paste are 
the main ingredients of the gravy you can see below how you 
marination masala could get into it dont make deep cut so that
chicken gets separated into more piceces

prep time (60) mins

cook time (35)

total time (1 hour 35 mins)

ingredients

     marination

*  500 gm chicken 2 leg pieces
*  3 tbsp onion paste
*  2 tbsp garlic paste
*  1 tbsp ginger paste
*  1/2 tbsp green chilli paste
*  1/2 tbsp poppy seed paste
*  1 tbsp cashew paste (kaju badam)
*  1 tbsp dried melon seed paste (char magaz)
*  1 tbsp garam masala powder
*  3/4 tbsp green papaya paste
*  1 tesp nutmeg & mess powder (joyetree & jaifal)
*  2 tbsp card yogurt
*  salt as per taste
    gravy
*  3 tbsp ghee
*  3 tbsp oil
* 2 tbsp fried onion paste
*  1 tbsp ginger paste
*  1 tbsp garlic paste
*  1/4  tesp green chilli paste
*  1/4 tesp turmeric powder
*  1/4 tesp red chilli powder
*  salt as per taste
*  1/4 tesp garam masala powder
*  1 tesp kewra water
*  1/4 tesp rose water
*  2 drop mitha attar

instructions

marination

(1) at frist clean the chicken and then make some slits  on it 

(2) then marinate the chicken with all the marinated items listed above 

     for at least 6-7 hours in refigerator

cooking

(1) i heat a pan in medium flame and put ghee oil add fried onion

      paste ginger garlic paste stir them well for 5 mins 

(2) then put some salt red chilli powder turmeric powder and mix well 

(3) now add the marinated chicken along with the extra marinated mixture into 

     the pan and cook for 5mins

(4) reduce the flame to low and let the chicken be slow cooked for another 30 mins

      stir occasionally so that bottom part dosen't get burend  

(5) once the the chicken is cook 1/4 tesp garam masala powder 1 tesp kewra water

     1/4 tesp rose water  and at last 2 drops mitha attar 

(6) now tour yummy and spicy chicken chaap is ready serve it with biriyani pulao naan puri rice roti

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chilli chicken

active time 10 minutes

total time 50 minutes

ingredients

3/4 kg chicken boneless

prouduce

*  1 capsicum bell pepper
*  2 chilli green
*  1 tsp chilli red powder(or to taste)
*  2 tsp garlic
*  2 tsp ginger
*  1 onion large
*  1spring onion

condiments

*  3 tsp chilli sauce
*  1 tsp ginger garlic paste
*  3 soy sauce
*  1/2 tomato ketchup

baking & spices

*  1 cup all purpose flour maida
*  1 tsp black pepper powder
*  1/2 cup cornflour  cornstarch
*  1 tsp pepeer
*  1 tsp sugar

oil & vinegars

*  1 oil
*  2 tsp vineger
*  3 tsp butter
*  water

instructions

(1)  start by frying some chicken take chicken in a bowl
      add in flour cornflour salt pepper soy sauce ginger garlic
      paste and water mix well set aside for 10 mins

(2) heat some oil for deep fryng  drop the chicken in and
     fry till golden drain and set aside

(3) now make the sauce heat some butter in a pan add in
     ginger garlic and fry till golden

(4) add in onion green chillies salt and sugar toss well

(5) add in capsicum and mix well

(6) add in red chilli powder soy sauce chilli sauce
      vinegar ketchup and mix well

(7) add in water and cook till oil separates

(8) add in fried chicken and toss well

(9) add in pepper and spring onion mix well

(10) sarve well

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how to make chicken biryani at home

prep time (15 minutes)    cook time (45 minutes)

total time (1  hour)

                 ingredients

marination

*   1 kg chicken 
*   2 tsps redchilli powder
*  1/4 tsps turmeric powder
*  2 tsps ginger garlic past
*  1/2 tsps jeera powder
*  1tsps gram masala powder
*  salt

        masala

*  5 onion chopped
*  2 tomato big
*  1 1/2 tbsps ginger garlic past
*  green chilli
*  1/2 cup youghurt
*  2 tsps lemon juice 
*  2 tsps red chili powder
*  1/4 tsp turmeric powder
*  1 tbsp garam masala
*  coriander leaves
*  mint leaves
*  2 tbsp ghee
*  oil 
* salt

      rice

*  750 gm basmati rice
*  1 tbsp ghee
*  5 cardomom
*  1 inch cinamon stick
*  6 clove
*  star anise
*  1 baylaef
*  pepercorns
*  1/2 tsp jeer 
* water

          garnish

*  1/4 onion fried
*  3 tbsps saffron milk soaked
*  1 tbsp ghee
*  cashew raisins fried

     instructions

1frist step is to marintae the chicken piese with the give marinate
   ingredients for 2 hours then shallow fry it

 2 to prepare rice soak the measured rice for 15 mins in a pan add ghee 
    then add whole spices onion saute well dont  make onion brown it has
    to just wet then add water is boiled add soaked rice and cook till done 

3 for masala in a pan add oil +ghee sliced onion saute till onion becom 
   slight brown then add ginger garlic past green chilli cook till raw smell gose 
   puree the tomatoes and add to onion mix followed by red chilli powder
   garam masala cook till oil is sperated then add mint leaves  coriander leaves
   youghurt lemon juice mix it well then add fried chicken pieces and coat the chicken 
   pieces with masala add little water to make gravy not much other wise it
   will becom gravy type sim this mix for 5 mins
(4) to make layers in a wide pan add ghee and cost the bottom then layer it with
     rice then chicken mix in between the iayers add chopped coriander leaves 
     mint leaves and fried onion

5 finally top with fried onion fried cashew raisins saffron soaked milk and ghee
   low hit cook 45 minuts

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chicken pakora

chicken pakora-delicious crunchy crispy just takes 25  minuts

ingrendients for chicken pakora

250 grams chicken (1/2 lb) strips or cubes

1 midium onion(optional crushed or sliced)

1 to2 green chilies chopped(optionl)

3/4 tablespoon ginger garlic paste or crushed

3/4 to 1 teaspoon red chili powder

3/4 to 1teaspoon garam masala

1/4 teaspoon turmeric 

1/3 teaspoon salt (abjust to taste0

2 sprigs curry leaves or 2tbsps mint leaves or

coriander leaves chopped

6 tablespoon besan or gram flour (1/4 cup+2 tbsps)

3 tablespoon rice flour or corn flour

1 egg

2 tablespoon water (you may need more)

oil to deep fry

how to make the recipe

preparation for chicken pakora

1. add besan,rice flour,salt,turmeric,

    chilli powder garam masala to a bowl

2. mix well and taste it, add more salt if needed

3. add gingre garlic onions curry leaves green chilies

4. cut chicken to thin strips or cubes of 1by3/4 inch

5. add them to the bowl along egg 

6. mix everything well adding water only as needed to

   make a thick stiff mixture
   the mixture must be thick and not lose like batter

making chicken pakora

1. heat oil in a kadai for deep frying

2. it has to rise slowly without browing

   regulate the flame to medium

3. do not crowd the pan as the chicken needs

    enough space to swim and get coocked 

4. after 1 to 2 mins begin to stir and fry

    the chicken pakora until golden and crisp

5. remove to colander fry the rest of the chickrn in batches 

6. serve crispy chicken pakora 

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