VEG MOMO

Veg momo

INGREDIENTS:-

• 2 cups All purpose flour(maida)
• 2 tbsp Oil
• 1 Carrot(grated)
• 1/2 cup Shredded cabbage
• 1/4 cup chopped Cauli flower/broccoli
• 1 Onion(finely chopped)
• 4 cloves crushed Garlic
• 1 tbsp Olive oil
• 1/2 tsp ginger paste
• Salt to taste
• 1/4 tsp Black peeper powder

METHOD:-

1. Mix maida, salt, oil and little water to prepare soft dough.
2. Then keep aside the dough for 30 minutes, to keep moisturize the dough sprinkle little oil over the dough.
3. Heat olive oil in a pan add ginger paste and crushed garlic and saute for some seconds.
4. Now add the grated carrots, shredded cabbage, chopped cauliflower/broccoli, chopped onions and cook untill vegetables are tendered.
5. Then add black peeper powder and salt into it and remove from theow to prepare flame.
6. Remember the filling must be dry.
7. Then take ping-pong sized dough and make balls of it.
8. Roll it out into small pooris.
9. The edges must be thin, so that it would help to seal the momo properly.
10. Place little amount of filling in the middle, then fold the edges and seal the dumplings.
11. You can fold it in any way in which you are comfortable.
12. You can also make it in any shape and size of your desire.
13. Heat water in a steamer and then steam the dumplings for 10-15 minutes in a steamer.
14. When the momo's are completely steamed up they look little bit transparent.
15. Serve hot with garlic sauce or spicy sauce.

CHICKEN CHAAP

Chicken chaap

INGREDIENTS:-

• 500 gm Chicken
• 1 cup Roasted onion paste
• 1 tbsp Ginger paste
• 2 tbsp Garlic paste
• 1/2 cup Tomato puree
• 1/4 cup Yogurt(hung)
• 1 tsp Rose water
• Salt to taste
• 1/2 tsp Sugar
• 1 tsp Garam masala powder
• 1 tsp Red chilli powder
• 2 Bay leaves
• 1/2 tsp Saffron
• 50 ml Oil
• 2 tbsp Butter
• 1 Cup Coconut milk
• 1/2 tsp Turmeric powder

METHOD:-

1. Wash the chicken thoroughly.
2. Marinade the chicken with 1 tsp ginger paste, 1 tsp garlic paste, Yogurt and salt and refrigerate for 2 hours.
3. Heat oil in a pan add bay leaves, roasted onion paste, remaining ginger paste, garlic paste and fry untill oil separates from it.
4. Now dissolve saffron in coconut milk and keep aside.
5. Then add tomato puree, red chilli powder, turmeric powder, salt sugar, and mix well and cook in medium flame for 5 minutes.
6. Then add marinated chicken and 1 cup of water into it and mix.
7. Now close the lid of the pan and cook in low flame untill the chicken are tendered.
8. Then open the lid add garam masala, rose water, saffron dip coconut milk, into it and cook for 10 minutes in low flame, strring ocassionaly.
9. Finally add butter over it and remove the dish from the flame, serve hot with naan or parathas.

DAHI VADA

Dahi vada

INGREDIENTS:-

• 200 gms Urad dal(skin removed)
• 500 ml curd/yogurt
• 4 dry red Chilli
• 1/2 tsp roasted Cumin seed powder
• Oil to fry
• 1/2 tbsp grated ginger
• 1/2 tsp mustard seeds
• 1 tsp Chat masala
• Salt to taste
• 2 stalk Curry leaves

METHOD:-

1. Soak urad dal over night.
2. Clean and wash the urad dal.
3. Grind it into a smooth paste by add very little water.
4. The batter should be very thick.
5. Heat enough oil in a kadhai.
6. Add salt to the batter.
7. Take 2 litres of water in a vessels and put little bit salt in the water.
8. Take a plastic sheet in your hand and grease it with water.
9. Put little amount of batter over it and shape like vada or donuts with a little hole in the middle and gently remove the batter from the plastic sheet and put it into the hot oil for frying.
10. Fry untill golden brown.
11. Then remove the vada from the oil and dip it in the salt mixed water for 3 minutes.
12. Then gently press the vada to drain the water and keep the vada in a dry vessel.
13. Now take some oil in a pan add mustard seeds, grated ginger, and curry leaves and saute for some second in high flame.
14. Then add 3 cups of water into the seasoning and mix well, wait till the water cools.
15. Then add the yogurt and whip it.
16. Then put the soaked vada into the yogurt seasoning water.
17. Soak for 1 hour and then serve by sprinkling chat masala and roasted cumin seed powder

JALEBI

Jalebi

INGREDIENTS:-

• 2 cups All purpose flour(maida)
• 2 tbsp Rice flour
• 1/2 cup Curd
• A pinch of Baking powder
• 500 ml Sugar syrup(thin)
• Oil for deep frying

METHOD:-

1. Mix maida, rice flour and baking powder.
2. Then add curd and water to make batter of it.
3. Whip the batter untill smooth.
4. Keep aside for 4 hours to ferment.
5. Heat enough oil in a pan, the oil must not be too hot.
6. Take a square size cloth and make a little hole in the middle of the cloth.
7. Then put some batter in the cloth and seal the cloth like a pouch.
8. Now put pressure over the cloth, so that the batter comes ou of the cloth.
9. Stream the batter into the oil to form coils.
10. Make 5 coils at a time.
11. Deep fry untill crispy.
12. Remove the coils from the oil.
13. Then dip the coils into the sugar syrup for about 3 minutes.
14. After that remove the jalebi from sugar syrup and serve hot.

CHILLI PRAWN

Chilli prawn

INGREDIENTS:-

• 250 gms Prawns(shells removed)
• 11/2 tbsp Garlic paste
• 1 tbsp Maida/All purpose flour
• 2 tbsp Corn flour
• 2 Onions(chopped)
• 1 large Capsicum(cut into cubes)
• 1tsp Vinegar
• 1/2 tsp Black peeper powder
• 2 tbsp Tomato sauce
• 2 tbsp Chilli sauce
• 2 tbsp Soy sauce
• 1/4 tsp Sugar
• Salt to taste
• Oil as required
• 2 Green chillies (chopped)
• A pinch of red food colour
• A pinch of Ajinomoto

METHOD:-

1. Wash the prawns thoroughly under running water.
2. In a bowl mix prawns, maida, corn flour, salt, green chillies, garlic paste and red food colour and keep aside for 30 minutes.
3. Heat oil in a kadhai and fry the prawns till tendered.
4. Then heat oil in a pan add chopped onions, capsicum and fry for 1 minute.
5. Now add vinegar ajinomoto and mix well.
6. Then put the fried prawns, tomato sauce, chilli sauce, soy sauce, sugar, salt and green chillies and cook it for 5 minutes .
7. Finally add the black peeper powder and remove the dish from fire.
8. Serve hot with fried rice or naan.
9. 
   

VEG MANCHOW SOUP

Veg manchow soup

INGREDIENTS:-

• 1 tsp chopped Garlic
• 1/2 tsp crushed Ginger
• 1/4 cup spring onions
• 1/4 cup Shredded Cabbage
• 2 tbsp Butter
• 2 tbsp Soy sauce
• 2 tsp Vinegar
• 2 tbsp chopped French beans
• 1 Carrot (grated)
• 2 tsp Red chilli sauce
• 1 Capsicum (sliced)
• 1 tsp Black peeper powder
• 2 tbsp Corn flour
• Salt to taste
• Apinch of ajinomoto
• 1 cup Fried noodles

METHOD:-

1. Heat oil in a pan, add chopped garlic and crushed ginger and fry for some seconds.
2. Then add the spring onions into it and cook till onions are little soft.
3. Then add the french beans, shredded cabbage, capsicum and carrots and fry till the vegetables are tendered.
4. Then add salt, soy sauce, red chilli sauce, vinegar, ajinomoto and mix well.
5. Dissolve cornflour in a cup of water.
6. Now add 3 cups of water and the corn flour mix water into it.
7. Stirring constantly.
8. Cook untill the soup becomes thick.
9. Remove it from flame and serve hot with fried noodles.

CHICKEN PAKODA

INGREDIENTS:-

• 500 gms boneless Chicken
• 100 gms Besan
• 5o gms Corn flour
• 1 tsp Ginger paste
• 21/2 tbsp Garlic paste
• Salt to taste
• 1 tsp Fenugreek leaves
• 2 Green chillies(crushed)
• A pinch of food colour(red)
• 1 tsp Garam masala powder
• 1 tbsp Vinegar
• A pinch of baking Soda/ baking powder
• Oil for deep frying

METHOD:-

1. Wash the chicken thoroughly.
2. In a bowl marinade the chicken pieces with ginger paste, garlic paste, garam masala powder, vinegar and salt.
3. Mix well and refrigerate the chicken for 3 hours.
4. After that add besan, corn flour, crushed green chillies, fenugreek leaves, baking powder, and food colour and a little water to mix all the ingredients with the marinated chicken.
5. Now heat enough oil in a kadhai and fry the chicken in medium flame.
6. Fry till the chicken are tendered.
7. Now the chicken pakoda are ready to serve, serve with chutneys.

CHICKEN MONCHOW SOUP

Chicken monchow soup

INGREDIENTS:-

• 1 cup Cooked Chicken pieces
• 1 tbsp soy sauce
• 1 tsp chopped Garlic
• 1 tsp chopped Ginger
• 2 tbsp OIL
• 4 tbsp Corn flour
• 1/2 cup shredded cabbage
• 1 Capsicum(chopped)
• 3 French Beans(chopped)
• 1/4 tsp Oregano flakes
• 2 tbsp sliced Babycorn(boiled)
• Salt to taste
• 1 tsp Black peeper powder
• 2 Tbsp grated Carrot
• 1 cup Fried noodles

METHOD:-

1. Heat oil in a pan, fry ginger and garlic.
2. Then add cabbage, carrots, french beans, capsicum and baby corn into it and fry stirring constantly.
3. Now add the boiled chicken pieces, black peeper powder, soy sauce and salt and mix well.
4. Add the oregano flakes into it.
5. Then add 4 cups of water and bring it to boil.
6. Dissolve the cornflour in a cup of water.
7. Reduce the heat add dissolved cornflour into it and mix well.
8. Cook untill the soup becomes little thick.
9. Remove it from flame and garnish with spring onions and fried noodles, and serve hot.

CHICKEN BIRYANI

Chicken biryani

INGREDIENTS:-

• 1 kg Chicken(pieces)
• 500 gms Basmati rice
• 3 tbsp Biryani masala powder
• 50 gms Butter
• 1 bunch Mint leaves(chopped)
• 1 cup thick Yogurt
• 3 Bay leaves
• 2 Cinnamon sticks
• 1 tsp Turmeric powder
• 3 Green chillies
• Salt to taste
• 2 Onions(sliced)
• 2 Tomatoes(chopped)
• 1 cup Milk
• 1/2 tsp Red chilli powder
• 4 Green cardamom
• 2 tbsp crushed Garlic
• 2 tbsp Chopped Ginger
• 1/2 gm Saffron
• 1 tbsp Rose water
• 6 Cloves
• 1 tsp Garam masala powder

METHOD:-

1. Wash the chicken pieces thoroughly.
2. In a bowl mix red chilli powder, curd, garam masala powder, chopped ginger, chopped garlic and add chicken pieces into it and set aside.
3. Now soak the saffron in a cup of warm milk.
4. Wash the rice finely and soak for 15 minutes.
5. Now boil water add 1 cinnamon stick, 2 bay leaves, 2 green cardamoms, little salt and the soak rice into it.
6. Cook the rice untill 3/4th is tendered, then drain it.
7. Heat oil in a pan add the remaining cloves, bay leaves, cinnamon sticks, green cardamoms and allow it to crackle.
8. Then add the sliced onion and fry till golden brown.
9. Now add chopped tomatoes, green chillies, turmeric powder and saute for 2 minutes.
10. Then add the marinated chicken into it and cook untill the chicken are tendered.
11. Then arrange rice and chicken alternately into 3 layers.
12. In a thick bottom vessels put a layer of rice, then a layer of chickenand over it put mint leaves, biryani masala powder and rose water and repeat the same process for the next 2 layers.
13. Finally end the process with rice layer and topped with saffron milk and rose water.
14. Then seal the pan with wheat dough around or with aluminium foil and cook it in low flame for 15 minutes.
15. Now the chicken biryani is ready to serve, taste best with raita.

Chana Masala Recipe

Recipe On : Chana Masalai

Steps & Ingredients Required To  Prepare Chana Masala

INGREDIENTS:-

• 200 gms Chana/Chickpeas
• 2 medium sized onions(chopped)
• 2 Tomatoes(chopped)
• 11/2 tbsp Ginger paste
• 2 tbsp Garlic paste
• 1 tsp Corrainder powder
• 1/2 tsp Garam masala
• 60 ml Oil
• 1/4 tsp Turmeric powder
• 1 tsp Tea leaves
• 1/2 tsp Red chilli powder
• 11/2 tbsp Chana masala powder
• Salt to taste
• 1 tsp Fenugreek leaves/kasoori methi
• 1 tbsp Corrainder leaves(chopped)

Steps / Method:

1. Soak the chana overnight in water.
2. Then put the soaked chana in pressure cooker and add 4 cups of water, 2 tsp salt and tea leaves into it and close the lid of the pressure cooker and cook untill chana are tendered.
3. The tea leaves will add a special aroma or flavour to chana and will turn channa brown in colour.
4. Heat oil in a pan add chopped onions and fry for 1 min, then add chopped tomatoes into it and saute for couple of minutes.
5. Then put ginger paste, garlic paste and fry til oil separates from it.
6. Then add turmeric powder, red chilli powder, corrainder powder and fry for 5 min in low flame.
7. Now add the chickpeas/ chole/chana into it and mix well.
8. Then add chana masala powder and 2 cups of water into it.
9. Cook for 10 minutes in medium flame.
10. Then add garam masala and kasoori methi and corainder leaves into it and remove the dish from flame.
11. Serve hot with bhature, paratha, naan etc.

MALAI KOFTA

Malai kofta

INGREDIENTS:-

• 100 gms Paneer/Cottage cheese
• 2 medium sized potato(boiled)
• 1 cup Fresh cream
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• Salt to taste
• 1 tsp Sugar
• 1/2 tsp Cumin powder
• 2 tbsp fresh Corrainder leaves(chopped)
• 1 cup Milk
• 1 tsp Rose water
• 1 tsp Garam masala powder
• 1 tbsp Butter
• 2 tbsp roasted Cashewnuts
• 1 tbsp raw Cashewnut paste
• 1 tbsp Charmagaz paste/watermelon seeds paste
• 1 tbsp Raisins
• Oil for deep frying

METHOD:-

1. Grate the paneer and mash the potatoes.
2. In a bowl mix grated paneer, mashed potatoes, fresh corrainder leaves and salt.
3. Take a ping-pong ball sized dough in hand.
4. Flatten the dough, place 1 roasted cashewnut and 1 raisins in the middle and shape into ball.
5. Repeat the process with the remaining dough.
6. Then heat oil in a kadhai and fry the koftas till golden brown.
7. Now heat oil in a pan add 3 tbsp oil, put ginger paste, garlic paste and cook untill oil separates from it.
8. Then add raw cashewnut paste, charmagaz paste, cumin powder, garam masala powder and fry for 3 minutes.
9. Then add salt, sugar, milk and boil for 4 minutes.
10. Then put the koftas into the gravy and let the spices enter inside the koftas.
11. Now add fresh cream into it and mix well and remove the dish from flame.
12. Then sprinkle rose water over it and serve hot with parathas, naan etc.

PANEER PAKODA

Paneer pakoda

INGREDIENTS:-

• 250 gm Paneer/Cottage cheese
• 1 cup Besan/Gram flour
• 1 tsp roasted Cumin powder
• Salt to taste
• 1 tbsp chopped Corrainder leaves
• Oil for deep frying
• 1/2 tsp Black peeper powder

METHOD:-

1. Cut paneer into long finger strips.
2. In a bowl mix besan, salt, cumin powder and chopped corrainder leaves.
3. Add water into it to make a thick batter.
4. Then put the paneer into the batter.
5. Mix the paneer in the batter so that each and every part of paneer should be covered with batter.
6. Heat oil in a kadhai and fry the paneer untill golden brown.
7. Transfer paneer pakoda into serving plate and sprinkle black peeper powder over it.
8. Now paneer pakoda is ready to serve, taste best with mint chutney.

GULAB JAMUN

Gulab jamun

INGREDIENTS:-

• 1 cup Khoya/Mawa
• 4 tbsp All purpose flour/Maida
• 3 tbsp Condensed milk
• 50 gm Chenna/Paneer
• A pinch of Soda bicabonate/Baking powder
• Ghee/Oil for deep frying
• 1 tsp Elaichi powder
• 11/2 cup sugar

METHOD:-

1. In a large pan add 3 cups of water, sugar and a pinch of elaichi powder and boil it.
2. Cook for 5 minutes or untill the sugar dissolves into it.
3. Now remove the sugar syrup from the heat and set aside to cool.
4. Then grate the khoya and keep aside.
5. Mash the chenna/paneer finely and mix it with grated khoya.
6. In that mixture add soda bicarbonate, maida, condensed milk, elaichi powder and water(as much required to make a soft dough).
7. Make balls of the dough by rolling gently between your palms.
8. Heat ghee/oil in a kadhai.
9. The oil must be semi-heat.
10. If the oil is too hot then the gulab jamuns will remain uncooked from inside.
11. Put the dough ball into the semi-heat oil and fry till golden brown.
12. The balls must be fried very slowly under medium heat.
13. Remove the jamuns from the oil.
14. Then dip the gulab jamuns into the sugar syrup and shake the pan gently.
15. After 10 minutes the gulab jamuns will sinkin the sugar syrup.
16. Now the gulab jamuns are ready to serve.

CHICKEN TIKKA

Chicken tikka

INGREDIENTS:-

• 500 gms boneless Chicken cubes
• 11/2 cup sour Curd
• 3 tbsp Tandoori masala powder
• 2 tbsp Ginger paste
• 2 tbsp Garlic paste
• 1 tsp Garam masala
• Salt to taste
• 50 gm melted Butter
• A pinch of food colour(red)
• 2 tbsp fresh Lemon juice
• 1/2 tsp Chilli powder
• 2 tbsp Roasted Onion paste
• 1 tsp Chat masala
• 1 large Onion
• 1 Capsicum

METHOD:-

1. Wash the chicken thoroughly and try to remove fat as much as you can, because the fat burns the chicken during cooking/roasting.
2. Then marinade the chicken with ginger paste, garlic paste, tandoori masala powder, salt,  roasted onion paste, sour curd, garam masala, food colour and chilli powder.
3. Mix all the ingredients thoroughly.
4. Refrigerate for 3 hours.
5. Then put the marinated chicken in a closed container.
6. And keep it in the oven in 200 degree celsius for 15 mins or untill tendered.
7. Cut the onion and capsicum into cubes
8. Then arrange the onion, capsicum and chicken into the stick.
9. Then roast it in the grill or over wood charcoal fire for 7 minutes.
10. When the chicken are half roasted, brush the butter over the chicken and again cook for 3 min.
11. Sprinkle lemon juice and chat masala over it.
12. Now the chicken tikka is ready to serve. serve hot with pudina chutney.