fried chivda (maharashtrian style)

Ingredients:-

poha or chuda-2 cups

murmure-1 cup

Roasted chanal(phutana)-1 cup

roasted pea nuts 1 cup

kishmish 1/4 cup

potato chips any-1/2 cup

haldi powder-1/2 tsp

cumin powder-1/2 tsp

dhaniya powder-1/2 tsp

chat masala-1 tsp

salt-2 tsp

sugar-2 tsp

green chillies-2-3 cut small

Cumin seeds1/2 tsp

Black mustard seeds-1/2 tsp

Method:-

1)heast oil and roast chuda till crispy and keep aside.

2)fry murmura with lil oil and and keep aside

3)fry phutana umtill crisp.

4)Heat oil in a kadahi and add cumin and mustard seeds and green chillies add all the spices.

5)add chuda,murmure,phutana,peanuts,kishmish and mix well.

6) Keep aside and add chat masala.sugar and salt and mix well add crushed potato chips

7)keep in air tight container once it cools down.

paneer bhurji

Ingredients:-

Paneer(cottage cheese)-1/2 kg

onion-3 big

tomatoes-2

ginger cut in small chunks-1 tbsp

garlic cut in small chunks-4-5 pods

green chilly-2

cumin seeds-1/2 tsp

Haldi powder 1tsp

Red chilly powder-1 tsp

dhaniya powder-1 tsp

dhaniya leaves-2 tbsp

salt 2 tsp

sugar-1 tsp

pepper-1 tsp

garam masala powder-1 tsp

Amchur or chat masala-1 tsp

oil or butter-2-3 tbsp

pineapple chunks(optional) 1tbsp

Method of preparation:-

1)Heat oil or butter add cumin seeds add onion,ginger ,garlic and fry till onions become translucent.

2)Add all the powder spices and salt and saute it.

3)Add chopped tomatoes and green chillies and fry the masala till oil separate.

4)Crush the Paneer and add to the masala  and give it a stir.sprinkle little water to keep the dish moist.

5)Add sugar and cover the lid.

6)after 5 mins give a stir and add dhaniya leaves and pineapple chunks cut very small.

7)Serve with rice or roti.

gajar matar pulav

Quick version of pulav when there is no time saute the rice and boil the water.

Ingredients:-

rice-2 cups

carrot-dice into cubes-1/2 cup

peas-frozen or fresh-1/2 cup

coriander seeds 1 tsp

salt as per taste

oil- 2 tbsp

water 4 cups

add all the ingredients in a pressure cooker and cook for one whistles and set it aside.

open when pressure is released.hot quick pulav ready to serve.

vegetable raita

add diced cucumbers,onion very small chunks,green chillies pcs,tomato pcs,apple pcs in plain yogurt.

add salt and pepper.

tangy dip

Ingredients

Yogurt 1 cup

tomato sauce-1/2 cup

mayonnaise-1 cup

lemon juice-2 tbsp

salt and pepper

Mix all the ingredients and it is ready to be served with wide variety of food from pakoda to burger.

rasgulla

Ingredients:

• Milk - 1/2 litre
• Refined flour (maida) - 2 tsp
• Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
• Sugar- 1 cup
• Water- 1 cup
• Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

• Heat milk in a pan and bring it to boil. Remove from heat.
• Add citric acid or lemon juice.
• Stir slowly and gently until white curd forms on the surface and separates from whey.
• On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
• Knead chenna to make a smooth dough. Add flour and knead again.
• Make small balls of equal size (6-7) of the dough and keep aside.
• Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
• Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
• On cooling, add rose essence.
• Refrigerate and serve chilled.

Chicken kadahi

Ingredients:-

chicken 1 kg

onion-2-3

tomato diced-3

capsicum diced 1

ginger 1 pod

garlic-1

green chillies 3

spices

zeera sabut- 1 tsp

kali mirch-1 tsp

dhaniya seeds-1 tsp

haldi-1 tbsp

red chilly powder-1tbsp

zeera powder-1/2 tbsp

kali mirch powder-1/2 tbsp

dhaniya powder-1/2 tbsp

garam masala powder-1 tsp

salt 1 tbsp

vegetable oil-2tbsp

butter-1 tbsp.

method:-

1 heat the oil and butter add sabut zeera,kali mirch and dhaniya seeds.

2 grind ginger and garlic with hand grinder and add to the oil.

3.add chicken and fry for 3-4 mins.

4.add diced tomatoes and all the masala and salt.

5.cook on low heat with lids on and steering occasionally.

6.after 10-15 mins when you feel that chicken is cooked add onions cut in big chunks length wise  and give it a steer.

7.after 5 mins add capsicum and steer.

8.reduce the water released by chicken and fry it till it is little dry as it tastes good.

9.ready to serve with nan,roti or rice.

Dal makhni

Dal makhani is a delicacy from Punjab in India.

Traditionally this dal was cooked on low flame, for hours, on charcoal. This gave it a creamier texture. It had malai (cream) or fresh butter added to it. When cooked at home these days, more moderate amounts of cream or butter are used. When prepared in restaurants, it is cooked slowly on low heat and often has a large amount of cream and butter added. Lentils and beans were soaked overnight for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala). These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds.

I - THE DAL
- Black Urad Dal (Black Lentils)
- Rajma (Kidney Beans)

II - THE MAKHANI
- Yoghurt
- Double Cream/Fresh White Butter

III - THE SPICES
- Onions
- Tomatoes
- Green Chillies
- Garlic
- Ginger
- Red Chilli Powder
- Cumin Seeds

The Soak
You've got to soak the Kidney Beans (Rajma) and the Dal for atleast 6-8 hours. Best done overnight.

The Cook
The cooking is generally done in a cooker. Add a little salt and water,mix both the beans and the dal and pressure cook for about 20 minutes, till the dal is soft.

- Start with heating the oil and add cumin and garlic - till this gets a bit brown
- Add the onions and fry till golden brown
- Add the other spices - chillies, garam masala, other spices, tomatoes, salt
- Lastly add the dal to this gravy
- You can add water as needed based on how thick you want the gravy
- Garnish with Cream and Coriander
- Add Butter to this delicious dish

masala baigan

Ingredients

1 Potato (cut into pieces)
2-3 brinjals (cut into pieces)
1/2 cup finely chopped onions
1/2 cup finely chopped Tomatoes
2-3 Garlic pieces
1 inch Ginger piece
1 long green chili
1 tsp red chili powder
1/4 tsp turmeric powder (haldi)
1 tsp Coriander cumin seed powder
salt to taste
1 tbsp oil
1/2 tsp cumin seeds 

Method

1. heat oil and season it with cumin seeds.
2. now add garlic, ginger and whole green chili.
3. add the chopped onions and fry till light brown. remove the green chili and keep aside.
4. now add the chopped tomatoes and fry till the oil seperates and tomato pieces are cooked.
5. put turmeric powder , fry, then add red chili powder and lastly coriander-cumin-seed-powder.
6. then add the potato pieces and fry for few minutes.
7. then add brinjal pieces and fry for few minutes.
8. now put 1-2 cups of water gradually , simmer the flame amd cover.
9. when it is cooked , garnish with coriander-leaves and serve hot with chapati and rice.

bhindi fry

Ingredients

500 gms bhindi / okra
2 green chillies
2 large red onions.
1 tbsp vegetable oil
1 tsp dhania / coriander powder
A pinch of haldi / turmeric and lal mirch powder

A pinch of salt

Wash and dry the bhindi. Top and tail the pods. Slit and deseed the green chillies.Chop onions in the length. Heat the oil in akadhai, and fry the chillies first. When they are soft add the onions and fry till slighlty done and not too brown.The pieces should keep their shape and have a bit of bite at the end. Add the coriander powder and haldi and stir a couple of times. Now add the bhindi, cover tightly and cook on low heat for about 15 minutes stirring in between if necessary to prevent it sticking to the bottom of the kadhai. Add a bit of salt and thats that. Yummy with rice or chapathi or bread.

chicken Dum biriyani

Ingredients:-

1/4 cup ghee (clarified butter)

20 whole cloves

9 whole cardamom pods

5 bay leaves

1 medium onion, chopped

2 tablespoons ginger garlic paste

1 (3 pound) whole chicken, cut into pieces

1 1/2 cups plain yogurt

1 teaspoon salt

4 tbsp Biriyani masala

1 teaspoon haldi powder

1 teaspoon lal mirch powder

1/2 teaspoon coriander powder

1/2 teaspoon zeera powder

1/2 teaspoon black pepper powder 

3 cup half cooked jasmine or white rice

For Garnishing:-

1 sprig coriander leaves 

1 onion cut in thin slices and fried till brown

1/2 cup cashews fried or roasted.

Method:-

1)Marinade chicken with yogurt and biriyani masala for 2-3 hrs.

2)heat Ghee or vegetable oil and add whole cloves,whole cardamom pods,bay leaves,medium onion, chopped,ginger garlic paste

3)after 5 mins add all the powder masala and fry after 10 mins add marinated chicken and 2 tablespoon biriyani masala.

4)when chicken starts releasing water fry a little more for 5 mins and then keep it aside.

For layering of biriyani:-

1)In big vessel add half chicken then add half boiled rice and then remaining chicken and then remaining rice on the top.

2)cover the vessel and put it on Sim for 1 hr.do not stir in between.

3) Garnish with fried onions,coriander leaves and fried cashews.

4) serve with raita of ur choice.

sabudana khichdi

Ingredients

• 1 cup dry sago or sabudana
• 1/4 cup ghee
• 2 green chile peppers, chopped
• 1 teaspoon cumin seeds
• 2 tablespoons coarsely ground peanuts
• 2 tablespoons grated fresh coconut
• 1 teaspoon white sugar
• red onion 1(if it is not for fast)-finely chopped
• salt to taste
• 2 tablespoons chopped coriander(optional)
• 1/4 cup plain yogurt (optional)

• Directions

  1. In a bowl, soak the sago 8 hours, or overnight, in enough water to cover.
  2. Melt the ghee in a large saucepan over medium heat. Reduce heat to low, and mix in the (onions -if not preparing for fast)green chile peppers and cumin seeds. Cook and stir until browned.
  3. Stir the sago, peanuts, and coconut into the saucepan. Over medium heat, cook and stir about 10 minutes, until sago is crisp. Mix in the sugar and salt. Top with yogurt, and garnish with coriander to serve.