Teekha khata bhindi (bhindi solan)

This is Pakistani style bhindi

Chole

Chole

Ingredients

• 1cup kabuli chana (chick pea) soaked overnight
• 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
• 4 cloves
• 1 big cardamon
• 1/2'' cinamon
• 1/2 tbsp grated ginger
• 2 tomatoes
• 2 big onions
• 1/2 tbsp red chilli (lal mirch) powder
• 1/2 tsp dry mango powder (amchur)
• 1 tbsp coriander- cumin powder
• 1/2 tsp pepper powder
• 1 tbsp ginger garlic paste
• 1/2 tsp cumin seeds (jeera)
• 1/2 tbsp garam masala powder
• 2 tbsp chana masala
• 1 tbsp haldi powder
• 3 tbsp oil
• Salt to taste
• 2 tblsp coriander leaves (dhania patta) chopped

Method

• Soak the chana for at least six hours and then drain.

• Cut & blanch the onion by boiling onion in water for 5 mins and then washing in cold water.

• Grind the onion to fine paste

• Blanch tomatoes and make puree.

• Pressure cook chana along with tea bag, grated ginger, cinnamon, big cardamon, cloves and salt.

• The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.

• Heat oil and add jeera when it splutters add onion paste, salt, ginger garlic paste and stir fry till pink.

• Mix in the dhania-jeera powder, red chilli powder, chole masala, black pepper, haldi powder, with little water in a bowl and then add to the onion paste.

• Fry till oil seperates.

• Add tomato puree and fry again.

• Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash and cook on simmer.

• After five minutes, mix in the garam masala powder, amchur powder and stir fry for two minutes.

• Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.

• Garnish with coriander leaves, slit green chillies, slices of tomatoes and onion rings.

Fish Butter Masala

Fish Butter Masala

Ingredients:-

Rohu fish -250gm (peti pieces- parts of stomach which doesn't have any kata)

Yellow mustard- 50gms

Garlic- 1clove

Red chilly powder-1tbsp

Turmeric powder-1tbsp

Salt as per taste

Mustard oil-4tbsp

Method:-

• Grind together mustard and garlic cloves.
• Mix together mustard masala, salt, turmeric powder and red chilly powder.
• Marinate fish in the masal mixture for 15 mins.
• Heat oil in a kadhai and add marinated fish along with masala.
• Cook on medium heat  for 20mins without stirring much.
• Your "Fish Butter Masala" is ready to be served with steamed rice.

Cooking Tips:-

• Use only fish peti (stomach ) pieces as these are soft and easily cooked.
• Don't stir much as the pieces may break.
• Take care not to over cook.

Rohu Fish Fry

Rohu Fish Fry

Ingredients:-

Rohu Fish -1kg ( cut into medium size pieces)

Garlic Paste- 2tbsp

Haldi Powder-1tbsp

Red Chilly Powder- 1tbsp

Salt-1tbsp

Oil- 2tbsp

Method:-

• Wash Fish with water 2-3 times so that no blood is retained.
• Marinate Fish with salt, haldi powder, garlic paste, red chilly powder for 1hr.
• In a non stick pan add 1 tbsp oil and shallow fry Fish few pieces at a time.
• Your Fish Fry is ready and serve hot.

Paneer Butter Masala

Paneer Butter Masala

This is most delicious and easiest recipe to cook. it just takes 15-20 mins to cook. It can easily be made for tiffen of your husband or child. Your family members will definitely love it.

Ingredients

250 gm Paneer 2 Onions (finely chopped) 2tbsp Butter/ oil 1 tsp Ginger garlic paste 1 tbsp Kashmiri chili powder 1/2 tsp Coriander powder 1/2 tsp Turmeric powder 2 tsp kasturi methi powder 1/4 tsp Garam masala 1 cup Milk 2 tbsp Fresh cream Method: • Cut Paneer in cubes. • Heat butter/oil in a kadai and add the finely chopped onion and salt, sauté till they turn light brown in color. • Add Ginger garlic paste and sauté for sometime. • Then add the Kashmiri chili powder, coriander powder, turmeric powder, garam masala powder, kasturi methi powder and sauté till oil separates. • Add the paneer cubes, milk and allow it to cook till the gravy becomes semi-solid. • Finally garnish it with fresh cream. • Paneer Butter Masala is ready Cooking Tips For making kasturi methi leaves powder dry roast the leaves and then crush between your palm.

Malia Kofta

Ingredients:

For Koftas

4 Potatoes Boiled and mashed100 gms grated Paneer (Cottage cheese) 2 finely chopped Green Chillies1 finely chopped onion.1/4tsp black pepper powder1/4tsp chat masala.2 teaspoons Cornflour1 tbsp kismisSat as per tasteOil for deep frying

For the gravy:

2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 1 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground cashew nuts

 Method

For the Kofta

• Boil the potatoes without taking out its peel (potato should not be over boiled). 
• Allow them to cool and then peel the potatoes and mash them.
• Mix Paneer, boiled potatoes, green chillies, onion, cornflour, black pepper, chat masala and salt. The mixture should be smooth with no lumps. 
• Divide this mixture into 8-10 small balls. 
• Take each ball on the palm of your hand, flatten it to make a disc. 
• Place some raisins in the center of each disc and roll it back into a ball. This is your uncooked "Malai Kofta". 
• Now heat oil in a pan and deep fry the koftas till golden brown and drain on a paper napkin and keep aside.

For the gravy

• Heat 4 tablespoons of oil in a pan and fry onions till light brown. Remove from oil and let the onions cool. 
• Grind the Onion, ginger, garlic, poppy seeds in the grinder. You can add some water if needed to make smooth paste. 
• Add the above paste in the pan and  fry in 3 tbsp of oil till brown and the oil begins to separate.
• Add salt, turmeric powder,coriander powder, red chilly powder and mix well for 10 minutes till the oil separates from the gravy. 
• Add the pureed tomatoes and the ground cashew nuts, mix it well to thicken the gravy.
• Add milk and cook for 2-3 mins. 
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Gujia / perakia

GUJIA / PERAKIA

This is a North Indian dish made specially on the occasion of TEEJ, a festival for long life of husband. Yesterday (18th Nov 2012 ) was teej and I also tried to make this special and delicious dish. We bihari Call this "perakia". It is of two type one made of suji and other made of khoya. I specially like khoya one.

Ingredients

500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
2lt milk
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

Ghee / Oil to fry

Method

1. Boil milk in thick kadhai
2. Keep the milk on fire and thicken it until you get thick khoya stirring occasionally (You can use khoya available in the market.)
3. Now mash the khoya and fry till light brown in color.
4. Add sugar and cardamom powder into the khoya and mix well.
5. Add almonds, cashews, coconut and raisins.
6. Fry for 2 minutes and remove from the heat.
7. Allow it to cool.
8. Sieve the flour.
9. Mix the six tablespoons of oil with the maida.
10. Now add some water and knead lightly.
11. Keep adding water as required and knead into a soft but tight dough.
12. Set aside and cover with a damp cloth.
13. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
14. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
15. Take care that the filling does not ooze out.
16. Prepare all the gujiyas and spread on a cloth.
17. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
18. When golden brown in colour, drain and remove.
19. Store for use in an airtight glass jar.

Cooking Tips

• Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse.
• Gujia can also be made of suji. Fry suji with some oil and repeat the process from step no 4.

Dhokla

DHOLKA

Try this dhokla in your idli maker. Believe me it turns out to be more delicious and fluffy.

Ingredients

For the batter

2 cup Besan
1/6 tbsp Haldi
Salt to taste
1tsp Green chilly paste
1tsp ginger paste
1tbsp- lemon juice.
1tsp- Eno

For tempering

1tbsp- Oil
1/2tsp- Rai
2-3 green chilly (cut into slit)
1/4 tsp salt
1tsp sugar
1tsp- lemon juice
1tbsp- green corriander
1tbsp- crushed cocconut.

Preperation.

• Sieve besan and put in a vessel, add little water and make smooth paste.
• Now add haldi and place the lid of vessel and keep aside for 20 mins.
• In a idli maker add 2 cups of water and put to boil. Now oil the idli maker dish.
• In the besan batter add lemon juice, salt, green chilly paste, ginger paste and mix well.
• Now add eno salt in the batter and mix.
• When air bubble appears in the batter place a spoon of batter in the idli maker one by one.
• Cook on medium heat for 20 mins. You can check that dholka is ready by inserting a knife and if knife comes out smoothly your dhokla is ready.
• Take out the dhokla in a serving dish.

For Tempering.

• In a small pan  add oil, when oil is heated add rai when rai sparkle add green chillies and fry.
• Now add 1/2 cup water, salt and sugar.
• When water boils off the gas and add lemon juice.
• Now with a spoon add this mixture over dhokla and garnish with corriander leaves and crushed fresh cocconut.

Cooking Tips

• If the besan batter is too thick or even if the batteris too thin then dhokla will not be spongy.
• Don't mix the batter much with spoon after adding eno because then air bubble will come out and dhokla will not be spongy.
• immediately place the batter for cooking after adding Eno as if it is left long time then also dhokla will not be spongy.
• Don't cook on very slow flame as the dhokla may not spongy.

Chicken Briyani

CHICKEN BIRYANI

Ingredients

2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup Yogurt (curd)
4 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Chicken masala
2 tsp Briyani masala
1 tsp Cumin seeds

8 Cloves

1″ Cinnamon stick

4 Elaichi/Cardamom

3/4 tsp Shah Jeera

12 Pepper Corns
1/2 tsp Green Cardamom Powder
1 tbsp Green Mint leaves
2 tbsp Green Coriander Leaves
2 tbsp Butter
Salt to taste
7 tbsp Oil

Preparation

Dry roast cumin and all garam masala (1 tsp cumin
8 cloves,1″ cinnamon stick,4 elaichi/cardamom,3/4 tsp shah jeera,12 pepper corns ) and make paste in mixer.

Blanch the tomato and then make puree.

Mix tomato puree, yogurt, ginger garlic paste, red chilli powder, turmeric powder, roasted garam masala powder, coriander powder, chicken masala and salt. Stir well.

Marinate the chicken with this mixture and keep aside for 3-4 hours.

Heat oil in a pan add cumin seeds and fry the onions until golden brown.

Add the marinated chicken and cook until chicken is cooked and you get thick gravy.

In a pan deep fry onion and keep aside, similarly fry cashew nut and keep aside.

In another pan heat oil and fry rice add briyani masala, cardamom powder.

In a wok heat 4 cup of water add salt, fried rice and cook the rice.

Oil a deep serving vessel add a layer of cooked rice then add a layer of cooked chicken. Add mint leaves, corriander leaves and butter then put another layer of rice and another layer of chicken again add mint leaves, corriander leaves, butter. Add another layer of rice and garnish with fried onion and cashew nut.

Place this vessel in micro-oven for 10 mins.

Serve this delicious hot briyani with raita.