Idli Manchurian

Preparation time: 15 minutes                               Cooking time : 15 minutes

Serves : 2

Ingredients

Left over idlis 7-8 ( cut into small pieces)

One big onion ( big pieces)

one green pepper medium( chopped big pieces)

one green chili (chopped,small pieces, more as per your taste)

5-6 cloves of cloves finely chopped

few shreds of ginger chopped

1 tablespoon of thick Soy sauce

1 tablespoon vinegar.

1 tablespoon of thai sweet chili sauce

1 tsp of thai hot chili sauce ( Preferably sriracha)

1/2 teaspoon chili powder

1/2  teaspoon pepper powder

1 teaspoon salt.

1 tablespoon ketchup.

Corn flour (2 tablespoon)

sesame seeds for garnishing.

Directions :

Add oil to the wok, once heated ,add ginger garlic and chili pieces first.Saute them.

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Once,done add the onion pieces and saute them until they become a bit transparent.

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Add the green pepper at end,since they cook faster and they should not be too soft, a bit crunchy taste better in curry.

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Now,add soy sauce,salt ,pepper,chili powder, thai chili sauce and vinegar.

IMG_7028Add about 100 ml of water into the wok  and add one chopped garlic clove, let it come to a boil.

IMG_7030Take 2 tablespoon of cornflour, mix in 50 ml water , and add to the wok.

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Stir the sauce until you see it become thick.

check the salt and spice level. You can add more as per your taste.

Now add a tablespoon of ketchup to give it a bit sweet taste.You can skip it as well if you don’t like sweet taste in your food.

Add the idli pieces to the sauce   toss, cover , put on low flame for 3-4 mins.

For garnishing add sesame seeds on top and eat it like a starter or maincourse.

 

Instant Bhatoorey Recipe

Instant Bhatoore Recipe 


Preparation Time: 30 mins         Cooking time: 15 minutes

    Serves – 2-3 people                      

Ingredients:

Salt -1 teaspoon

Sugar-1 tablespoon

Whole Wheat flour-(Atta)-2 cups

Cake Flour -2 cups ( Maida)

Semolina( Sooji) – 2 tablespoons

Yogurt-1 cup

Baking Powder-1 tsp

Baking Soda- a pinch

1 tablespoon Olive oil

1 and half cup warm water to knead the dough.

Directions :

Mix the two flours, Add  the dry ingredients first , then add yogurt and mix well, knead the dough with warm water carefully .

Put 1 tbsp of oil and knead for another minute so that oil gets absorbed in the dough.

Keep the dough aside for 20-30 minutes.

Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.

Take some dough into your hand , apply some oil and make a small ball .

Press it with help of hands and try to flatten it .

Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .

Put it into the oil and fry , till you see  both sides golden .

Similarly roll out the remaining Bhatooras and fry them.

Serve them with Chhole  ( Chickpeas curry ) .

Aloo Rasedaar with Bajre ki Poori ( Indian Vegetarian Recipe)

Aloo Rasedaar Recipe 

Preparation Time: 10 mins         Cooking time: 20 minutes

    Serves – 2-3 people                      

Ingredients:

4 boiled potatoes slightly mashed.

2 chopped tomatoes.

1 cup green peas.

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

pinch of asafoetida powder

Salt -1 teaspoon

crushed Pepper-1/2 teaspoon

chili powder-1 teaspoon

Coriander powder- 1 teaspoon

Cumin powder- 1 teaspoon

Garam Masala- 1 teaspoon

1 tablespoon  dry mango powder.

1 tablespoon Olive oil or Mustard Oil.

Directions :

Add oil to cooking pot  on low flame and once heated , put in the cumin seeds and asafoetida(Heeng)  powder.

Add the spices (salt, pepper,coriander, cumin , turmeric, chili powder) and fry for a minute on low flame.

Add the chopped tomatoes and cook until they are soft .

Then  add green peas, cover and cook for 5 mins .

Lastly add the mashed potatoes, 2 cups of water and mix well.

Sprinkle the Garam Masala and Dry Mango Powder.

Cover and cook on low flame for about 10 minutes till you see a thick gravy .

Eat it with paratha or puri ( both are indian bread) you can enjoy it with boiled rice as well.

Recipe for Bajre- Methi  ki Poori :

Ingredients :

1 tablespoon oil.

4 cups of Bajre ka Aata ( Pearl Millet Flour )

1 cup Normal Wheat Flour

Salt ( 1/2tsp)

Pepper Powder ( 1/2tsp)

Cumin Powder ( 1/2tsp)

Chilies Powder ( 1/2tsp)

Dry or Fresh  Fenugreek (Methi) Leaves (1 tbsp)

1 and half cup medium hot water to knead the dough.

Method: 

Add all the above ingredients and mix well, knead the dough with medium hot water carefully as not to burn your hands .

Keep the dough aside for 10-15 minutes.

Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.

Take some dough into your hand , apply some oil and make a small ball .

Press it with help of hands and try to flatten it .

Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .

It is a bit difficult to roll out Bajra roti or poori since there is no gluten present in the Bajra , we have  added some normal flour in the beginning  to make it a bit easier to roll out the poori.

Put it into the oil and fry , till you see  both sides golden .

Similarly roll out the remaining poori and fry them.

 

 

Masala Prawns

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Ingredients you will need:

Jumbo Prawns (15-20) cleaned and peeled .

Olive Oil for cooking -2 big table-spoon.

Salt – 1 teaspoon

Pepper -1/2 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1 teaspoon

Onion-one- medium size

cashews (8-10)

1 tablespoon of ginger garlic paste (or  chopped garlic cloves 4-5, ginger shreds 4-5 )

One green chilli (optional)

Tomato puree – 1 cup medium size

Coriander seeds (1/2 tsp)

Cumin seeds (1/2 tsp)

Mustard Seeds (1/2 tsp)

Curry Leaves – 5

Chopped Coriander for garnishing

Preparation time : 10 minutes           Cooking time : 20 minutes 

Serves 2 people

Method :

Heat oil in pan,   add chopped onions first saute for a minute and then add ginger garlic  paste and chili.

Fry the  onions  until you see them turning slightly brown.

Add the cashews and saute for a minute till they get slight golden colour.

Start  adding spices :red chilli  powder,turmeric,coriander powder , salt, pepper, garam masala.

Saute for a minute then add tomato puree.

Once you see oil is separated from gravy,turn the gas off.

Cool and grind  it into a fine paste , it now has more creamy and consistent gravy texture.

On a flat plan, add one tablespoon of oil, add the crushed coriander seeds, cumin seeds, mustard seeds, one chopped pod of garlic  and curry leaves.

Once the mustard seeds splutter add the prawns and let the prawns cook  for 5-10 minutes on medium flame.

Add these cooked prawns into the gravy , mix well and simmer it  on low flame covered for 5 minutes.

Garnish with  chopped coriander .

Your masala Prawns  are ready , you can enjoy it with steamed rice or naan.

 

Chicken Nihari

This dish is  quite popular in India and Pakistan. It is spicy , aromatic , melting in mouth Mughlai recipe which all chicken lovers crave for. I have used the Nihari Masala along with some other spices from my kitchen. Although the packet says to add one full of it  into 1 Kg of chicken, I found quite  much chilli in there for my taste buds when I tried it last time  ,so  this time I have  just added 2 tbsp of it for flavor and aroma and  I haven’t  tried  making my own nihari masala yet . Next time may be 🙂

Ingredients you will need:

Chicken  with bones  500 gms

Oil for cooking – half cup.

Salt – 1 teaspoon

Pepper -1/2 teaspoon

Turmeric powder-1 teaspoon

coriander powder-1 teaspoon

Chilli powder 1 teaspoon

Onion-1 medium size sliced

Ginger and garlic paste ( 2 tbsp)

clarified butter ( ghee ): 1 tablespoon

Shan Nihari Masala- 2 tablespoons

wheat Flour -3 tablespoon

for garnishing- One green chilli ,ginger julienne cut, chopped Coriander,lemon wedges, fried onions

Preparation time : 15 minutes           Cooking time : 3 hours 

Serves 2-3 people

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Method :

Put oil and ghee in the cooking pot on medium flame , add in the sliced onions and fry them till light golden brown.

Add in  ginger garlic paste  and fry for a minute.

Add chicken pieces to the pot and fry for another few minutes.

Start adding spices : salt, pepper, chilli powder,turmeric,coriander powder and nihari mix  .Saute for some time till you see oil separates from gravy.

Add  about 4-5 cups of water in it , cover the lid and keep it on low flame for about 2 hours. ( You can check it between and stir the mix after every half an hour )

Check if chicken is tender enough , You have to cook  it till  the chicken flesh start separating from the bones .

Roast the normal wheat flour till golden brown in a pan and mix with one cup of water and add to the nihari pot and stir well till liquid starts thickening.

Cover and cook for another 15 minutes . check for the salt and add if necessary. ( There is salt already in the Nihari mix as well so check before adding salt ) .

Turn off the flame , Garnish with chopped coriander, chillies ,ginger and lemon and some fried onions .  Your chicken Nihari is ready  , you can enjoy it with steamed rice or naan.

The dish is also cooked with beef  and mutton but they takes way more time  around 6-7 hours since it is slowly cooked on low flame.

 

Mutton Qorma Eid Style

Last week I had few requests for Qorma recipe after I posted pictures on Instagram  on Eid.So as promised here is the recipe.

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Preparation Time: 20 min                                                                  Cooking time : 60 minutes

Serves- 4-5 people

Ingredients

Lamb/Mutton  1 kg

2  big  onion ( paste )

Fresh Ginger and  Garlic paste (100 gm)

Green chillies 1  (sliced) ,Depending on hotness of chili

Fresh Cream 1 cup,

Concentrate Tomato paste 2 Tablespoon.

Salt 1 tablespoon

Cumin Powder  1 teaspoon

Turmeric       1 teaspoon

Chili Powder ( 1/2 teaspoon) Depends on your spice level.

Coriander powder 1 teaspoon.

Garam masala ½ teaspoon

Cumin Seeds,(one teaspoon)

Peppercorns(4-5)

Clove(2-4)

Cardamom (4)

Cinnamon Stick(one small piece,half an inch)

Bay Leaves (2-3 )

Oil – 100 ml

Lemon Juice and chopped coriander leaves for Garnishing

Method: 
  1. Grind onion as paste and ginger garlic as a paste .
  2. slit  chilli into long 4 pieces.
  3. In a wok/pan  heat oil  and  add whole spices first,
  4. Let them splutter them for a minute or less.
  5. Add the ginger garlic   paste with chilli pieces.
  6. Fry for two mins on low flame.
  7. Now add the onion paste , fry them until the paste becomes golden brown and you see a fine aroma coming out.
  8. Add all the powdered spices (chili,turmeric,coriander,cumin) now, and fry for a minute,
  9. Now add mutton pieces. Sauté for 5-7 minutes.
  10. Put in tomato paste and salt. Saute for 5 minutes till oil start separating a bit from curry.
  11. Add the fresh cream now and stir, put the lid on for another 10 minutes.
  12. Add one and half cup of water and cook it on low flame for 10-15  minutes in pressure cooker(5-6 whistles)
  13. You can check now, if mutton pieces are soft enough for you , Some people like them too soft, so they add a little water 50 ml and cook for another 10-15 mins or until they come up really soft as per your liking)
  14. Add garam masala and mix .Simmer for 5 minutes.The Qorma should not be too liquid or two thick.
  15. Before serving add  lemon juice and some chopped coriander leaves on top for garnishing .

 

Fiery Chicken in Red Sauce

 

Sometimes I miss eating very spicy food although that makes me cry , my face all red and my nose running 😛 but I still enjoy it. This recipe is dedicated to one of those days and similar people like me.

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Preparation time : 15 minutes           Cooking time : 20 minutes

Serves 2 people

Ingredients you will need:

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Chicken boneless  200-250 gms small pieces

Green chili -1 big

Salt – 1 teaspoon

Pepper -1 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon

garlic cloves 4 finely chopped

yogurt -1 cup

Harissa sauce- 1 tablespoon  ( If you don’t have Harissa sauce at home, you can grind 3-4 red chillies with 4 garlic cloves ,add some water and use that paste)

Tomato paste – concentrated 1 tablespoon

Oil for cooking -2  tablespoons

Coriander for garnishing

Method :

Finely chop garlic and green chili FullSizeRender

Marinate the chicken with salt, pepper, chilli powder,turmeric,yogurt and chopped chili and garlic .Refrigerate for an hour at least.

I kept for 3 hours.

Now heat oil in pan at medium flame,  add the marinated chicken and start frying till chicken looks cooked.

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Now add the tomato paste and cook on low flame,

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Also add harissa sauce . Cover and cook for another 5 minutes.

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Now add the chopped coriander and cook for 5 mins.The curry already looks red by now.

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Your fiery chicken is ready , Enjoy it with steamed rice or naan.

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