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.

 

Milk Soda

Another hit of the day 🙂  Doodh soda or Milk Soda. One of my pakistani friend introduced me to it and I was like..what ! How wierd that will be Milk and Soda..how can you drink that fizz in the milk ! She was like you have to try it Sana..so voila here I am with the instant recipe and drooling over this chilled Milk Soda..

My 5/5 Rating to her recipe.

good for summers and upcoming Ramadan.

You will love the taste !

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Ingredients :
Milk ( 1 glass) chilled
sugar (1 tbsp)
Cardamom powder a pinch
Chilled sprite  (1 glass)

Directions :
Put milk ,sugar and cardamom powder in a jar and blend ( manually or via electric blender ).

Add in the sprite and mix well. The liquid will rise so your Jar has to be deep enough to avoid overflow .

Serve and Enjoy.

 

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.

 

Easy Bake Apple Tart

Preparation Time : 15 mins

Baking time : 35 mins

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Ingredients :

3 medium apples (peeled, cut into thin slices)

1 and half cup all purpose flour

Sugar ( 3/4 rth cup)

a pinch of salt(optional)

Half cup any refined oil or 1/3rd cup melted butter

Vanilla essence ( 1 teaspoon)

1 teaspoon baking powder.

2 full eggs.

1/2 half cup milk

1 teaspoon of cinnamon.

Directions :

Preheat the oven to 160 Degrees C .

Mix   sugar  ,milk,  vanilla essence and eggs via  an electric hand mixer or manually until   sugar gets dissolved.

Add  oil and mix well.

In a separate bowl add  baking powder and flour and sift it .

Slowly add  the flour spoon by spoon in the liquid mix and stir it well to avoid lumps manually or via electric hand mixer.

Add the cinnamon powder and mix well.

Place half of the apples on greased cake pan in a way they cover they cover the surface of the pan.

Pour now the batter on top of your apples  and place the remaining apple slices on the top of the poured batter,  bake it for 30mins or more at 160 C, till you see the tester toothpick or knife edge comes out clean from the center  .

Remove from oven and allow it to cool on a rack.

Remove the tart from mould.

Slice  it and serve with your hot cup of tea or coffee.

Moist Chocolate Cake

Preparation Time : 15 mins

Baking time : 8 mins (Microwave) or

30-40 mins (Oven )

Ingredients :

1 cup all purpose flour

Sugar ( 1/2 cup)

1 tablespoon Yogurt

1 teaspoon of instant coffee dissolved in half cup of water

Half cup any refined oil or 1/3rd cup melted butter ( I used melted coconut oil as a healthier alternative )

Vanilla essence ( 1 teaspoon)

1 teaspoon baking powder.

1 egg.

1 cup chocolate powder  ( the one you use for making hot chocolate  or you can use cocoa powder as well the traditional way, in that case take 1 cup of Sugar  )

5-6 pieces of  chocolate ( milk chocolate or dark chocolate whichever you prefer)

7-8 almonds cut in flakes.

Directions :

Mix   sugar, vanilla essence, oil  and egg via  an electric hand mixer or manually until   sugar gets dissolved.

Add the chocolate powder and mix well.

In a separate bowl add  baking powder and flour together and sift it .

Slowly add  the flour in the chocolate mixture by one tablespoon and stir it well to avoid lumps .

Add the yogurt and coffee  and mix well.

Add in the chocolate pieces and fold in slightly  .

Baking could be done in oven or microwave , I did this one in Microwave.

For Microwave : 

Grease the microwavable bowl or silicone cake mould   with some butter, pour in the batter. Put the microwave to medium high and cook for 5 minutes .

( I don’t know the actual temperature in terms of Medium High of Microwave,  I think for Microwaves with number 1-10  ,it should be number 7 .)

Stop  after 5 minutes , check  with tester toothpick or knife  , the tester toothpick should not come out sticking with chocolate of running consistency.

If not cooked  , keep for another 3 minutes and check again . ( should be done now mine took  8 mins,  if it is still not cooked, you can keep it for another 2 minutes , depends from Microwave to Microwave , you have to find  the baking time for your microwave)

For Oven:

Preheat the oven to 160 Degrees C .

Pour the batter in your  greased baking  mould  and bake it for 30 mins to  more until you see the tester toothpick or knife edge comes out clean from the center  .

For the moist cake, the toothpick doesn’t come pure clean , it doesn’t have to be running liquid.

Remove from oven and allow it to cool on a rack.

Remove the cake from mould.

Garnish with sliced Almonds .

Slice  it and serve with your hot cup of tea or coffee.

NOTE: If you want to skip eggs, add another teaspoon of baking soda to keep it airy and fluffy.

Teatime with a simple bake Lemon Curd Cake

Preparation Time : 15-20  mins

Baking time : 45 mins

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Ingredients :

Base :

200 gm all purpose flour

salt 1 tsp

Sugar 2 tsp

1  egg

baking powder 1 tsp

100 ml  any refined oil or 1/3rd cup melted butter

Cream :

eggs(4)

Yogurt ( 250 gm)

Sugar ( 100 gm)

Vanilla essence ( 1 tsp)

Rind of lemon shredded  (1 )

Fresh lemon juice ( 1 lemon)

Concentrated lemon juice ( 100 ml)

Directions :

Mix all the ingredients for the base pastry and knead it like the dough in a round ball.If the dough is too liquid ,add some more flour to keep the dough consistent , or if it is too dry add few drops of cold water and knead well into a smooth ball. Keep it covered for 15-20 mins.

Roll out the dough into flat few cms high circle  bigger than diameter of tin using rolling pin , dust with some dry flour  and put the evenly flattened pastry into the greased tart tin covering its half edges.If there is extra dough discard it,  don’t make it  very thick otherwise it will make a very thick base.

Preheat the oven to 160 Degrees C for 10 mins.

Using a fork to make some holes in the pastry.

Put some dry beans/rice on a foil and put it over the pastry  dough  inside the tin to avoid  the pastry rising in the oven, Bake for 10 mins on 180 Degrees C until you see edges turning slightly golden.

Take the tart tin out of oven and allow the pastry to cool.Discard the foil with beans.

In a big bowl , Mix   sugar  ,vanilla essence ,yogurt, lemon juice and eggs via  an electric hand mixer or manually until   sugar gets dissolved.

Add the lemon rind and mix well.

Pour this lemon mixture inside the tin   and bake it for another 30-35 mins, till you see the tester toothpick or knife edge comes out clean from the center  .The top is soft and light cheese  cake like texture.

Remove from oven and allow it to cool on a rack.

Slice  it, decorate with few lemon slices  and serve with your hot cup of tea or coffee .