Jeera Rice

             
Ingredients:

1 .5 cups Basmati Rice
2 tbsp Ghee
3 tsp Cumin Seeds
1 pc of Cinnamon stick
2 Bay Leaf
1 Onion sliced
Salt to taste
5-6 curry leaves
Coriander Leaves

Method:

Wash the rice well & soak in water for 20 minutes.

Boil the water add salt,add rice to the boiling water and cook.

Once the rice is three-fourth cooked remove from fire and drain the water by straining the rice through a sieve or colander.Allow it to cool. Onces cooled spread it on a big plate before adding to the pan...

In a pan heat ghee when hot add cumin seeds.Fry until the seeds splutters add curry leaves and fry for 30 seconds.Add onion and saute it.

Now add the rice and stir well.Cover and cook for a minute add fresh coriander leaves and Mix well.

Serve hot with dal fry or dal tadka....

Note :- You can make this with leftover rice.

Aloo & Capsicum Masala

Simple & quick aloo capsicum masala sabji

Ingredients:

2 tbsp Oil
1 tsp Cumin Seeds/ Jeera
3 Potatoes Medium
4 Capsicums
1 Onion large chopped finely
2 Tomatoes  large chopped finely
2 tsp Chilli powder/ Lal Mirch Powder
Pinch of Turmeric/ Haldi
2 tsp Garam Masala
1 tsp Coriander powder/ Dhaniya Powder
Salt to taste
Coriander Leaves for garnishing
1 tsp each of Ginger & garlic paste

Method:

Heat a kadai to that add oil when it is hot add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove & keep aside. (If you don't want to fry it you can cook it after adding all the spices, ginger garlic paste & onion tomato)

Heat a pan add oil and now add jeera seeds, onion saute it till golden brown add ginger garlic paste saute them for a couple of mins add in tomatoes saute till it gets soft & mushy, add all the masalas (red chilli powder, haldi, garam masala, coriander powder & salt) mix them well.

Now add the potatoes and cook it till half done ( if you have not fried it earlier if fried add at the end)Now add in the capsicum & cook it for 5-7 mins. Pour water and bring everything to a boil. Now add in the fried potatoes and mix well. Simmer for 5 mins. Add chopped coriander leaves.....

Serve with Jeera rice or roti, Naan or Pulkas....

Njoy !!!!!

Methi Pakoda

Ingredients:
1 cup besan/gram flour

1/2 cup coriander leaves chopped
1 cup methi leaves
1/2  tsp turmeric powder/haldi

1 tsp red chili powder/lal mirch powder
1 tsp white sesame seeds/safed til
1 tsp black pepper powder/sabut kali mirch
1 tsp coriander powder/ dhania
Pinch of asafoetida/hing
2 tsp oil
1 green chili chopped
salt as required
oil for deep frying the pakoras

Method:

Wash,rinse and then chop the methi leaves finely,add all the ingredients including the 2 tsp oil.Now add very little water and make a medium consistency batter keep this batter covered aside for 15 minutes and later check the batter the batter should be of smooth, flowing consistency.
If the batter is still thick then you can add a few tbsps of water,
heat oil for deep frying in a kadai or deep fryer.When the oil is medium hot drop the batter into the oil and fry the methi pakoras till golden and crisp all over.
Now drain the methi pakoras on paper towels to remove excess oil.
serve hot with any green chutney, tea or tomato sauce....

Enjoy!!!

Aam Ras

Aam Ras

Ingredients:

9-10 mangoes
1 cup milk
1/2 teaspoon cardamom powder/elaichi
Sugar to adjust the sweetness

Method:

Peel the mangoes and chop into pieces. Try to take our maximum pulp from the mangoes.

In a mixer grind everything together till it becomes creamy and smooth.
Refrigerate at least for few hours and then serve cold.

Enjoy!!!

Poori with aam ras

Poori with aam ras

Ingredients:
2.5 cup Wheat Flour / Atta
3 tbsp Rawa / Sooji / Semolina
Salt to taste
2 tbsp Oil
Water as needed

Method:




In a mixing bowl add wheat flour, salt, oil and sooji and mix with your hands so that everything is evenly mixed.

Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.Pour some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.

Now take a portion out of the dough and spread it in to a large thin sheet.Take a sharp edge cutting tool( I used a sharp steel bowl) and cut small circles out of it. Do all the dough like this.



Now time for frying. Heat oil for deep frying.When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden. Drain and serve with aam ras or

potato masala.

Plain Naan

Ingredients:
2.5 cups of All Purpose Flour / Maida
Salt to taste
1 tsp Baking Soda
1 cup of Curd
Oil to knead
Water as needed
Onion Seeds / Kalonji as needed
Butter or Ghee

Method:

In a deep bowl take maida flour, salt,curd and baking soda mix it well and now add oil,curd and water and make it into a soft dough.

Cover the dough and leave it to rest for 1 hr...Now divide the dough into equal portions and take a ball.Roll it into rounds. It should be little thick.

Now take some onion seeds and sprinkle it over the naan, use a rolling pin to roll it, so it is evenly spread and get pressed over the naan .Now flip it over, brush the other side with water.
Now place the water side over a hot tawa, as soon as you see some bubbles forming flip the naan and directly roast over hot flame. You will see black spots all over it..

Now remove the naan onces done and spread it with butter or ghee.
Serve hot with any non veg or veg gravy.

Enjoy!!!!

Butter Chicken

This one dish is loved by all non veg eaters... I simply love to eat this it's one of my fav dish..Had in mind to make it so here I got a chance to make it and me & my son loved it with butter naan...

Recipe source : Ayesha Cookery (With some changes done)
Ingredients:-

For marination
500 grams Chicken (Used boneless)
1 tbsp lemon juice
salt to taste
1/2 cup Hung curd
1 tbsp ginger garlic paste
1/2 tsp tandoori masala
1 tsp garam masala
1 tsp each of Coriander & Cumin Powder
1 tsp red chilli powder (Kashmiri Powder)
1/2 tsp Turmeric Powder (Haldi)
1/2 tsp dried fenugreek (kasuri methi)

Lemon Juice

For gravy
1 cup pureed Tomatoes1 tsp Red Chilli Powder 

1 tsp Ginger Garlic paste

1 tsp garam masala powder
1 stick Cinnamon
1 bay leaf (tej patta)
1 tbsp dried fenugreek (kasuri methi)
2 tbsp cashew nuts (Soaked in water and grind to paste)
2 tbsp Butter
Salt to taste

Fresh cream (I have not used it)

Method:-

First marination :

Marinate the chicken with lemon juice and salt for 30 minutes.

Second Marination :

Mix yogurt with garam masala powder, chilli powder, turmeric powder, ginger garlic paste,coriander & cumin powder,lemon juice, kasuri methi, tandoori masala, salt and 1 tbsp oil.Marinate in refrigerator overnite....

I have used Oven for grilling the chicken pcs.

Method 1 on stove top without Oven :

Heat 1 tbsp butter and fry the marinated chicken pieces in a pan until done.

Method 2 in Oven :

Alternatively you can grill the chicken in oven for 10- 12 minutes on 200 degree C.Keep aside.

For the Gravy :
Heat a non stick pan and add butter, tej patta,kasuri methi and cinnamon to the pan and fry lightly for a minutes add ginger garlic paste and fry 1-2 minutes until raw smell evaporates.
Now add chilli powder,garam masala powder with 2 tbsp water and sauté over medium heat add tomato puree and cook until gravy becomes thick and leaves the side of the pan, add the ground cashew nut  paste and salt. Mix thoroughly. Cover and simmer for 5 minutes now add fried chicken pieces and simmer for 5-6 minutes

Serve hot with roti, plain or butter naan or steam rice....

Enjoy!!!