Sunday, 30 October 2016

BOONDI RAITA



Prep Time : 10 mins
Total Time  : 10 mins
Serve  : 4

INGREDIENTS
Boondi   -  1/2 bowl
Hung curd  -  1 cup
Roasted n crushed cumin seeds  -  1/2 tsp
Black salt- 1/4 tsp
Salt- a pinch
Sugar- 1 tsp
Chopped coriander leaves- 1 tsp

METHOD
Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. Whisk the hung curd. Add roasted and crushed cumin seeds, black salt, salt, sugar and mix well. Now after mixing it, add boondi and coriander leaves into it. Serve chilled boondi raita with biryani.



Saturday, 29 October 2016

THEKUA BIHARI RECIPE


Prep Time  :  15 mins
Cooking Time  :  25 mins
Serve  : 6 - 8

INGREDIENTS
Wheat flour    -   2 cup
Sugar   -  1/2 cup
Green cardamom powder  -  1/4 tsp
Grated  coconut  -   2 tbsp
Clarified butter   -  2 - 3 tbsp
Oil  -  for frying

METHOD
Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and sugar to get crumble texture.
Add little water to make a stiff dough.
Divide the dough into balls and roll out.
Deep fry thekua in hot oil till golden brown.
Drain and serve.

Friday, 28 October 2016

HYDERABADI VEG BIRYANI



Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve: 4

INGREDIENTS
Basmati rice- 500 gms
Sliced onion- 1 big size
Ginger garlic paste- 1 tbsp
Red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Curd- 1/2 cup
Carrot- 2
Green peas- 1 cup
Cauliflower florets- 1/2 cup
Potato- 1/2 cup
Salt to taste
Cashew nuts- 1 tbsp
Almonds- 1 tbsp
Raisins- 1 tbsp
Crushed mint leaves- 1 tsp
B;ack pepper- 3-4
Cumin seeds- 1/4 tsp
Green cardamom- 2-3
Black cardamom- 1
Mace (Javitri)- 1 piece
Cloves- 2-3
Cinamom- 1 inch stick
Grated nutmeg/Jaifal- 1/4 tsp
Saffron- few strands
Clarified butter- 2 tbsp
Oil- 4 tbsp

METHOD
Heat oil in a pan. Add cashew nuts, almonds and raisins and fry and strain it. Add sliced onions, deep fry it and strain half onions for garnish and keep the other half in the pan itself. Add cumin seeds, black pepper, cloves, mace, green & black cardamon, cinamom to crackle and keep it aside.
Now, add ginger garlic paste, turmeric powder, red chilly powder, garam masala powder, nutmeg powder and also 2 tbsp water and saute it.
Cut all the veggies in equal side and add these in the pan and mix it well. Add 1 cup of water and salt as required and cover it. Cook it for 5 minutes.
Soak basmati rice for half an hour. After the rice being soaked, cook half done rice and switch off the gas.
Add clarified butter in a pan. Now, add half done rice and saffron in the first layer. In the second layer, add veggies of thick gravy and also put crushed mint leaves into it.
Now, repeat the first and second layer again.
Lastly, add fried cashew nuts, almonds, raisins and fried onions.
Cover it and now switch on the gas. Cook for 2-3 minutes in high flame.
Keep the pan on the tawa and cook for 10-12 minutes in low flame.
Veg biryani is raedy to eat. Serve hot.


Thursday, 27 October 2016

HYDERABADI CHICKEN DO PYAZA


Prep Time : 15 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Chicken pieces     -   500 gms
Sliced onion    -   3 medium size
Ginger garlic paste   -  1 tbsp
Red chilly powder   -   1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  1 tsp
Garam masala powder  -  1 tsp
Salt  -  to taste
Crushed mint leaves  -  1 tbsp
Chopped coriander leaves  -  1 tsp
Oil   -  1/2 cup

METHOD
Heat oil in a pan.
Add sliced onion and fry till golden brown,
Add chicken pieces and fry till red.
Cover it and cook in low flame.
Add ginger garlic paste,red chilly powder,coriander powder,garam masala powder,salt,crushed mint leaves and also add 2 tbsp water and saute.
When oil leaves the corner of the pan ,add half cup of water and mix well.
Add coriander leaves and cover it for 5 - 6 mins.
Serve hot with rice or chapatis.

Wednesday, 26 October 2016

VEG MOMOS


Prep Time : 15 mins
Cooking Time  : 10 mins
Serve : 4


INGREDIENTS
All purpose flour / maida                          -                               1 cup
Oil                                                          -                               1 tsp
Baking powder                                         -                             1/2 tsp
Salt                                                         -                             to taste
For stuffing
Grated cabbage                                         -                             1/2 cup
Grated carrot                                            -                              1/2 cup
Finely chopped onion                                -                                2 tbsp
Soya sauce                                               -                                1 tsp
Salt                                                          -                             to taste
Black pepper powder                                  -                             1/4 tsp

METHOD
.
Take a bowl add all listed ingredient
Now stuffing is ready.
Make a soft dough with the help of water.
Keep aside for an hour.
Divide the dough into equal size balls.
Make very thin chapati out of it.
Add two tbsp filling on it.
Wrap up the chapati  and twist to seal it.
Steam it for 15 mins.
Enjoy hot with chutney or sauce.


ROASTED DRUMSTICK

Prep time- 4 to 5 hours
Cooking time- 30 mins
Serve- 4

INGREDIENTS
Chicken leg pieces                         -                         8 leg pieces

First marination
Ginger, garlic paste                        -                           1 tsp
Lemon juice                                  -                           1 tsp
Red chilli powder                          -                           1 tsp

Second marination
Ginger,garlic paste                         -                           1 tsp
Red chilli powder                           -                           1 tsp
Turmeric powder                            -                           1 tsp
Coriander powder                           -                           1 tsp
Garam masala                                 -                           1/2 tsp
Hang curd                                       -                           2 tbsp
Salt                                                -                           to taste
Processed cheese grated                   -                            1 cube
Oil                                                 -                            2 tbsp
Corn flour                                      -                             1 tbsp

METHOD
Clean and wash leg pieces and prick it.
In a bowl add chicken leg pieces and first marination ingredients and mix well.
Keep in the freeze for 20 mins.
After 20 mins add  all the ingredients of second marination except oil and leg pieces  in a bowl and mix well.
Keep in the freeze for 4-5 hours.
Heat oil in a non stick tawa.Place leg pieces on the tawa at a low flame .
Every three  minutes turn the side of the leg pieces.
Serve hot with onion rings


Tuesday, 25 October 2016

THALIPEETH


Prep Time  : 15 mins
Cooking Time  :  10 mins
Serve  : 2

INGREDIENTS
Wheat flour   -  1/2 cup
Gram flour   -   1/2 cup
Jowar flour/ millet flour - 1/2 cup
Chopped onion  -  2 tbsp
Chopped green chilly  -  1/4 tsp
Chopped coriander leaves  -  1 tsp
Salt  -  to taste
Cumin seeds  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Take a bowl add wheat flour.gram flour,jowar flour/millet flour,onion,green chilly,coriander leaves,salt and cumin seeds and mix well.
Knead a soft dough with the help of water.
Rest for 15 mins.
Heat a pan and sprinkle some water.
We take the dough directly on the pan and evenly spread it.
Firstly we cook on high flame and turn the thalipeeth and cook on a low flame.
Apply oil on both the sides.
Cook golden brown and crispy.



Sunday, 23 October 2016

ACHARI MIX VEG


PrepTime  : 15 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Cumin seeds   -  a pinch
Onion seeds   -  a pinch
Fenugreek seeds  -  a pinch
Fennel seeds   -  a pinch
Mustard seeds  -  a pinch
Sliced onion   -   1
Tomato puree  -   2 tbsp
Coriander powder  -  1 tsp
Turmeric powder   -  1 tsp
Red chilly powder  -  1 tsp
Chopped green chilly  -  1
Finely chopped tomato  -  1
Hung curd   -  2 tbsp
Fresh cream  -  2 tbsp
Finely chopped cabbage   -  2 tbsp
Finely chopped french beaans  -  2 tbsp
Finely chopped capsicum  -  2 tbsp
Finely chopped cauliflower  -  2 tbsp
Finely chopped potato   -  2 tbsp
Cottage cheese / paneer  -  2 tbsp cut in cubes
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Blanch all the veggies.
Heat oil in a pan and shallow fry the veggies and strain it.
Heat oil in the same pan.
Add cumin seeds,fennel seeds,onionseeds,fenugreek seeds and mustard seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,turmeric powder,coriander powder and red chilly powder and add
2 tbsp water and saute.
Add tomato puree and green chilly and saute for one mins.
Add chopped tomato,hung curd and fresh cream and mix well.
Add all veggies and saute for one mins.
Add paneer cubes and cover it for one to two mins.
Garnish with coriander leaves and serve/


Saturday, 22 October 2016

MAKHAN BARA


Preparation time- 25 mins
Cooking time- 20 mins
Serve- 6

INGREDIENTS
All purpose flour/maida- 1 cup
Classified butter/ghee- 1/3 cup and for frying too
Baking powder- 2 pinch
Curd- 2 tbsp

METHOD FOR SUGAR SYRUP
Sugar- 1.5 cup
Water- 3/4 cup
Lemon- 1 tsp

METHOD
In a mixing bowl, add all purpose flour, curd, classified butter and baking powder to get crumble texture. Make a dough out of it and keep it aside for 30 mins. Now, make lemon size ball out of the mixture. Then shape each ball to flat patties of medium thickness, after it make a small dent with your thumb in the centre. 
Now, make sugar syrup with the mixture of sugar and water. Heat sugar and water till sugar dissolves and mix it by bringing into one string consistency. Add lemon juice into it and mix it well.
Now heat hot oil in a pan. Dip the makhan bara in the classified butter and make sure the flame must be low. After the color becomes brown from both the sides, strain it. Now, add the makhan bara in the sugar syrup. Take out the makhan bara and serve it in the plate when the sugar syrup completely absorbs in it.










FRESH COCONUT LADOO


Prep Time  :  25 mins
Cooking Time  :  20 mins
Serve  : 4

INGREDIENTS
Fresh grated coconut   -   1 cup
Mawa / whole dried milk  -  1 cup
Sugar  -  3/4 cup
Cardamom powder  -  1/4 tsp
Raisins  -  2 tbsp

METHOD
Remove the skin of the coconut.
Peel and grate the coconut.
Takeca pan add grated coconut saute for one  to two mins.
Add whole dried milk / mawa and sugar and stir continuously till the sugar melt and coconut an d whole dried milk / mawa mixed well.
The solution will start to thicken switch off the gas.
Add cardamom powder and raisins and mix well.
When it cools,shape it into ladoo.



Friday, 21 October 2016

ACHARI MIRCH


Prep Time  : 15 mins
Cooking Time : 10 mins
Serve : 4 - 6

INGREDIENTS
Green chilly   -   10 - 12
Roasted gram flour  -  4 tsp
Achar masala / pickle masala  -  4 tsp
Salt  -  to taste
Chopped coriander  leaves  -  1 tsp
Dry mango powder / amchur  -  1/2 tsp
Oil  -  2 tbsp

METHOD
Wash green chilly and cut in slit.
Take a bowl add roasted gram flour,achar masala,salt ,amchur powder and coriander leaves and mix well.
Now stuffing is ready.
Fill the stuffing in the green chilly.
.Heat oil in a pan.
Place the stuffed green chilly and shallow fry it.
Serve with rice.



Thursday, 20 October 2016

SPINACH CHOKHA / PALAK CHOKHA


Prep Time  :  10 mins
Cooking Time  : 15 mins
Serve  :  2

INGREDIENTS
Spinach / palak  -   250 gms
Chopped garlic cloves  -  4 - 5
Chopped green chilly  -  2 - 3
Salt  -  to taste
Mustard oil   -  1/2 tsp

METHOD
Wash and chop the spinach.
Boil in the pressure cooker.
After one whistle switch off the gas.
Cool down for some time then squeeze palak.
Add green chilly,garlic cloves,salt and mustard oil and mix well.
Serve with rice or chapatis.

Wednesday, 19 October 2016

BANANA GULGULA


Prep Time  ;  10 mins
Cooking Time  :  30 mins
Serve  :  4 - 6

INGREDIENTS
Ripe banana   -   1
Wheat flour   -   1 cup
Brown sugar   -  4 - 5 tbsp
Cardamom powder  -   1/4 tsp
Clarified butter  -  2 tbsp
Milk  -  1/2 cup
Crushed cashew nuts  -  1 tsp
Crushed almonds   -  1 tsp
Oil  -  for frying


METHOD
Take a large bowl mix together ripe banana paste,wheat flour,brown sugar,cardamom powder,,clarified butter,milk,crushed almonds and crushed cashew nuts.
Make a smooth batter.
Heat oil in the pan.
Pour one spoon batter into the oil.
Deep fry in hot oil until golden in color.
Flipping once in between.
Always cook in medium flame.
Serve hot.


Tuesday, 18 October 2016

POTATOAND CAULIFLOWER SUBJI / ALOO GOBI WITHOUT ONION N GARLIC



Prep Time   :  15 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Cauliflower florets   -  1 bowl
Potato   -  4 - 5
Ginger  -   1 inch stick
Tomato  -  2 big size
Turmeric powder   -   1/4 tsp
Coriander powder  -   1 tbsp
Red chilly powder  -  1 tsp
Cumin seeds  -  1/4 tsp
Black pepper   - 2 - 3
Cloves  -  2 - 3
Cinnamon  -  1 inch stick
Green cardamom  -  1
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
Oil   -  4 tbsp

METHOD
Wash and cut cauliflower and potato into pieces
Heat oil in a pan.
Add cauliflower florets fry and strain it.
In the same pan add cumin seeds to crackle.
Make a smooth paste of tomato,ginger,cloves,black pepper,cinnamon and cardamom.
Add tomato ginger paste and saute for 3 - 4 mins.
Add turmeric powder,red chilly powder,coriander powder and 2 tbsp water and mix well.
Saute for 4 - 5 mins in medium flame till oil leaves the corner of the pan.
Add cauliflower florets,potatp and stir fry for 1 - 2 mins.
Add one cup of water and salt.
Then cover with a lid and cook in a low flame till the veggies are cooked.
Garnish with coriander leaves and serve hot with chapatis.





Monday, 17 October 2016

KARACHI HALWA


Prep Time   :  10 mins
Cooking Time  :  20 mins
Serve  : 4

INGREDIENTS
Corn flour  -  1 cup
Sugar  -  1  - 1.5
Water  -  1 cup
Clarified butter / ghee  -  1 tbsp
Cardamom powder  -  1/4 tsp
Orange food color   -  a pinch

METHOD
Soak one cup corn flour in 1/2 cup of water.
Heat water ,sugar and orange food color in a pan till sugar melt and we get one string consistency.
Add corn flour batter and stir continuously on a low flame till thick consistency.
Add clarified butter we find the mixture will turn transparent and shiny.
Add chopped cashew nuts and cardamom powder and mix well.
Now take out in a greased plate and let it cool for an hour.
 Garnish with chopped cashew nuts.
Cut into pieces.



Sunday, 16 October 2016

GOOSEBERRY JUICE / AMLA JUICE


Prep Time  : 10 mins.
Total Time  : 10 mins
Serve  : 2

INGREDIENTS
Amla / gooseberry    -    4 pieces
Water   -  2 glass

METHOD
Wash and chop amla / gooseberry.
Take out the seeds.
In a blender add chopped amla and little water and blend it.
Discard the pulp and strain it.
Add water and mix well.
Pour in the glass and serve.

Saturday, 15 October 2016

SPICY FRENCH TOAST


Prep Time  : 20 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Bread  -  4 slices
Egg  -  2
Chopped onion  -  2 tbsp
Chopped green chilly  -  1/4 tsp
Chopped coriander leaves  -  1 tbsp
Milk  -  2 tbsp
Salt  -  to taste
Black pepper  -  a pinch
Grated cheese  -   1 cube
Green chutney   -  2 tbsp
Oil  -  for frying

METHOD
Take a large bowl break eggs,onion,green chilly,coriander leaves,salt black peper,milk and mix well.
Spread the green chutney on one side of the bread slice.
At the top spread grated cheese.
Cover this stuffed bread slice to other slice.
Heat oil in a pan.
Dip the bread sandwich in the egg mixture and place on the pan.
Cook until golden brown in medium flame.
Flip and cook both the sides.
Cut into two half.
Serve hot with tea.