Vegetable pulao Recipe

Indian Vegetable pulao Recipe:

Vegetable Pulao

Pulao or Pilaf is a traditional South Asian rice dish very popular in India , Pakistan , Nepal and Bangladesh.Long grained aromatic Basmati rice is used in preparing pulao . Vegetable pulao is a type of pulao in which rice is cooked with fresh vegetables and dry fruits.The vegetables and rice  are stir fried in ghee,but vegetable oil too can be used for the same purpose as it has lesser calories than ghee.If you are using vegetable oil for cooking add 1 tea spoon ghee in the vegetable pulao to increase the aroma of the dish. Pulao is said to be originated in Persia and introduced to India by the Mughals .I personally like vegetable pulao as it is less spicy,not too heavy,simple yet filling and delicious.

                            The vegetables and dry fruits increase the nutrition value of pulao. Although cashew nuts are somewhat high in calories they are a very rich source of Vitamin B-5,Vitamin B-6 and Vitamin B-1.Raisin or kismis are good source of dietary fiber,calcium,Vitamin C and Vitamin B-6.

                           Vegetable pulao goes really well with paneer(Indian cottage cheese) dishes like Paneer makhni(Click here for the recipe) or butter Paneer(Click here for the recipe),paneer curry(Click here for the recipe) etc.If you are a non vegetarian you can enjoy this vegetable pulao with Butter Chicken(Click here for the recipe),Chicken kolhapuri(Click here for the recipe),Kosha Mangsho(Click here for the recipe),Andhra style chicken curry(Click here for the recipe),chicken jhol(Click here for the recipe) etc.

Indian Vegetable pulao Ingredients:

• 2 cup Basmati rice.
• 1 carrot peeled and chopped.
• 1/2 cup chopped french beans.
• 1/2 cup chopped cauliflower.
• 8 to 10 cashew nuts.
• 10 raisins(Kismis).
• 1 table spoon sugar.
• 1 bay leaf.
• 1 tea spoon grated ginger.
• 4 to 5 chopped green chilies.
• 2 to 3 crushed cardamoms.
• 1 cinnamon stick.
• oil or ghee.
• salt.

Indian Vegetable pulao Method:

1. Wash the rice ,drain all the water and keep aside the rice.
2. Heat ghee or oil in a pan and add the cinnamon,cardamoms and bay leaf,fry for 10 secs.Now add the grated ginger,chopped green chilies and fry till the raw smell of ginger goes away.
3. Add the chopped vegetables(I am using carrot,french beans,cauliflower) ,salt to taste and fry for 3 to 4 minutes in medium heat.Now add the washed rice and mix well with the vegetables.Finally add 4 1/2 cup water or vegetable stock,sugar, cashew nuts,raisins.Cover the pot and cook till the rice is done.
4. Serve hot with any side dish.

   

   Vegetable Pulao

More Pulao Recipe:

1. Paneer pulao(Click here for the recipe)

Corn,beans and potato curry Recipe

Corn,beans and potato curry Recipe:

Corn curry

Corns  are one of my favorite ingredients and many times I boil or roast corns at home ,season them with salt and pepper and enjoy the boiled or roasted corns as a tea time snack.Recently at a dinner invitation at one of my friends home I tasted this sweet corn curry with french beans and I liked it immediately,I got the recipe from her(Actually the credit for this recipe goes to my friends mother in law as she showed my friend how to make this curry) ,tried to make the curry at my place and it turned out really awesome .This sweet corn curry recipe is easy,healthy and mouth watering.If you can not find french beans at the local market use regular green beans .

Corns are low in saturated fat and cholesterol and are very good source of Vitamin B-6 , Iron and also one of the finest source of dietary fiber.I do not discard the water used for boiling the sweet corn kernels,but use this in the curry instead of plain warm water,this increases the flavors as well as the nutrition value of the curry.On the other hand french beans are a rich source of dietary fiber,Vitamin C and Vitamin A . Every 100 grams of french green beans only has 35 calories,so the beans are also a very good choice for you if you want to reduce some extra flab. I use french beans every time I make any type of pulao(Pilaf).So here is the full recipe ,hope that you will like it:)

Corn ,beans and potato curry Ingredients:

• 1 cup boiled sweet corn Kernels.
• french green beans.
• 1 carrot,peeled and cut in small pieces.
• 1 potato.
• 7 to 8 garlic cloves crushed.
• 1 bay leaf.
• 1 table spoon tomato puree.
• 1 tea spoon sugar.
• 1/2 cup yogurt.
• 4 green chilies roughly chopped.
• 1/2 tea spoon turmeric powder.
• 1/2 tea spoon cumin powder.
• 1/2 tea spoon red chili powder.
• oil.
• salt.

Corn ,beans and potato curry Method:

1. Wash peel and cut the potatoes in small cubes,fry them golden brown and keep aside.Also cut the french green beans in small pieces.
2. Heat oil in a pan a pan and add the bay leaf ,green chilies and crushed garlic cloves and fry them for 20 secs.Add the french green beans and carrot pieces and stir fry for 2 to 3 minutes.Now add the turmeric powder,cumin powder,red chili powder,sugar and saute for 30 secs.Add the fried potato cubes,boiled sweet corn kernels and tomato puree and mix well.
3. Add yogurt,salt and 1 cup warm water and let it simmer for 4 to 5 minutes or till you get your desired gravy consistency.
4. Serve hot with roti or rice.

   

   Corn,beans and carrot curry

Kumror Bora Recipe

Kumror Bora(Pumpkin Fritters) Recipe:

Kumror bora or pumpkin fritters is a popular Bengali starter.As a kid I used to love it so much that I would nag my mom to make it almost everyday.Make sure to cut the pumpkin in long thin slices and remove the skin.The batter needs to be smooth and thick.Enjoy Cooking !!

Kumror Bora Ingredients:

• Pumpkin cut in long thin flat pieces.
• 1/4 cup besan(Gram flour).
• 1/2 tea spoon turmeric powder.
• 1 tea spoon sugar.
• 1/2 tea spoon black onion seeds(Kalonji/kalojeera).
• oil.
• salt to taste.

Kumror Bora Method:

1. Make a smooth batter using gram flour(Besan),black onion seeds,sugar,salt and little water.
2. Wash and cut the pumpkin in long and thin flat pieces and marinate them with salt and turmeric powder.Dip the marinated pumpkin pieces one by one in the batter and deep fry them until they become golden brown on both sides.Serve hot.

Chicken Kolhapuri recipe

Chicken Kolhapuri recipe:

Chicken Kolapuri

Chicken Kolhapuri is a traditional and spicy Maharastrian dish which has its roots in Kolhapur city .It is aromatic,spicy and full of flavors.To tell you the truth I love kolhapuri chappals as much as I love chicken Kolhapuri . One special spice blend called the "Goda Masala(Click here for Goda Masala Recipe)" is used in cooking this curry,the Goda masala(Click here for Goda Masala Recipe) can be brought from the stores or can be made at home as well.I prefer to make the goda masala by myself and then I store it in a jar. The Chicken Kolhapuri is generally served as a main dish with rice or chapatis.I use boneless chicken for this recipe and make the gravy thick as it goes well with the chapatis or rotis,this curry can also be enjoyed with parathas(For plain paratha recipe click here) or naans.Happy Cooking!!!

Chicken Kolhapuri Ingredients:

Ingredients for the marination:

• 500 grams chicken.
• 2 tea spoon red chili powder.
• 1 tea spoon cumin powder.
• 4 tea spoon goda masala.(Click here for Goda Masala Recipe)
• 1/3 cup curd.
• 1/2 tea spoon lime juice.

Other Ingredients:

• 1 bay leaf.
• 2 tea spoon goda masala.(Click here for Goda Masala Recipe)
• 1 tea spoon red chili powder.
• 1 tea spoon coriander powder.
• 1 tea spoon cumin powder.
• 2 table spoon tomato sauce.
• 2 onions sliced.
• 1 grated onion.
• 1 tea spoon grated ginger.
• 2 tea spoon garlic paste.
• 1/2 cup coconut milk.
• 2 tea spoon grated coconut.
• 1(1") cinnamon.
• 3 to 4 cardamoms.
• 1 tea spoon sugar.
• 1 table spoon coriander leaves for garnishing.
• 1 cup chicken stock(or warm water).
• salt.
• oil.

Chicken Kolhapuri Method:

Chicken Kolhapuri marination process:

1. Marinate the chicken with red chili powder,cumin powder,goda masala,curd and lime juice and refrigerate for 1 hour.

Chicken Kolhapuri Cooking method:

1. Take out the marinated chicken pieces from the marinade and fry them till they are light brown on both sides,do not throw the marinade we are going to use it in the later part of the cooking.Remove the chicken pieces from the oil and keep aside.
2. In the remaining oil add bay leaf,cinnamon,cardamoms and stir fry for 10 secs.Now add the ginger paste,garlic paste,sliced onions and fry till the onions are soft.Also add the goda masala,cumin powder,coriander powder,red chili powder,turmeric powder and saute till the oil separates from the spices.Add the fried chicken pieces and mix well,add the tomato sauce,sugar,salt and the marinade that we saved and let it simmer in low heat for 10 minutes.Stir occasionally so that the spices do not stick to the pan.
3. Now add chicken stock (or warm water),coconut milk,grated coconut and cook till the chicken pieces are tender.Garnish with coriander leaves.
4. Serve hot with rice or roti.

   

   Chicken Kolhapuri

Kacha Kela Kofta Curry

Kacha Kela Kofta Curry Recipe:

Yesterday I cooked Kacha kela kofta(Raw banana kofta curry) which is a Bengali cuisine. The koftas are so yummy that sometimes I don't have the patience to prepare the curry and eat the koftas as a snack with sauce or chutney.In tropical countries bananas are available all the year and are one of the cheapest fruits.They are a good source vitamin B-6 , dietary fiber and also a moderate source of vitamin C.This recipe is simple and  delicious.

Kacha Kela Kofta Ingredients:

• 4 raw bananas or kacha kela.
• 1 potato.
• 2 table spoon refined flour(Maida).
• 1 tea spoon turmeric powder.
• 1/2 tea spoon red chili powder.
• 1 tea spoon cumin powder.
• 1/2 cup thinly sliced carrots.
• 1 table spoon coriander leaves.
• 2 onions chopped.
• 1/2 tea spoon grated ginger.
• 1 bay leaf.
• 1 table spoon ghee.
• salt.
• oil.

Kacha Kela Kofta curry Method:

1. Wash and peel the potato and boil the potato and raw bananas.Remove the skin of the boiled raw banana.Mash the banana and potato together,add 1/2 tea spoon turmeric powder,refined flour,half of the chopped onions and mix well.
2. Divide the mixture in equal portions and shape them into small balls.Heat oil for deep frying and fry the kofta balls and keep aside.
3. Heat 1 table spoon oil in a pan and the bay leaf , the grated ginger,saute till the raw smell of the ginger is gone.Now add the remaining chopped onions,carrots and fry till the onions become soft. 
4. Add the turmeric powder(1/2 tea spoon),red chili powder,cumin powder and stir fry for 20 secs,add 1 cup hot water and let it simmer for 2 to 3 minutes,add the deep fried kofta balls and cook the curry till you get your desired consistency.Add ghee and garnish with coriander leaves.
5. Serve hot with roti or rice.
   

Chicken Lollipop Recipe

Chicken Lollipop Recipe:

Chicken wings lollipops are popular Indo-Chinese cuisine and are my all time favorite,recently I tried cooking them at home and they turned out quite well .This recipe does not require too many ingredients and you can enjoy it as a starter with mint chutney or spicy Szechuan sauce. The Kids will specially love these crispy chicken wings lollipops.

Chicken lollipop Ingredients:

• 4 to 5 Chicken wings.
• 1/2 tea spoon turmeric powder.
• 1 tea spoon red chili powder.
• 1 table spoon soy sauce.
• salt.
• oil for deep frying.
• 4 table spoon corn flour.
• 1 tea spoon black pepper powder.

Chicken Lollipop Method:

1. Hold the bone of each chicken wing and push the meat to one end.Marinate the wings with turmeric powder,red chili powder,soy sauce and little salt.Refrigerate for 30 minutes.
2. Make a thick batter using the corn flour,black pepper powder,salt.
3. Dip the marinated chicken wings one by one in the batter and deep fry them.
4. Serve hot with sauce.

Chicken Momo Recipe

Chicken Momo Recipe:

Chicken momo

Momo is a type of dumpling very common in Nepal,Tibet,Bhutan and the Himalayan states of India such as Sikkim,Arunachal Pradesh,and northern parts of West Bengal(Particularly Darjeeling).I first tasted momo in our trip to Sikkim but now a days it is available in almost every part of India.According to Wikipedia "It is similar to Chinese Baozi or Jiaozi,the Mongolian Buuz and the Japanese Gyoza".There are different varieties of momo out of them the most popular two are the steamed momo and the fried momo. I prefer the steamed one and The recipe that I am sharing today is of the steamed chicken momo. If you are a vegetarian or do not prefer meat then don't use Chicken and follow the rest of the recipe.The cooking time will also reduce for vegetable momo and you will ave to steam the momos for only 10 minutes instead of 20 minutes. As these momos are  steamed and use very less oil(we only use 2 table spoon oil for the dough) They are low on calories and are very healthy yet delicious.For a beginner making and sealing the dumpling might be a bit difficult but once you get one correct you will start enjoying the process,just make sure that the dough you kneed is smooth and the momo wrappers are thin. These dumplings are generally served hot with a tomato based sauce.They are very popular in Nepal and Bhutan and are gaining popularity in India as well.Hope you will enjoy making the momos and will have a good time sharing it with you friends and family.Enjoy Cooking!!!

Chicken Momo Ingredients:

Ingredients for the momo wrapper:

• 2 cup refined flour(Maida).
• 2 table vegetable oil.
• salt.
• Warm water as needed.

Ingredients for the momo filling:

• 1 cup minced chicken.
• 2 table spoon grated carrots.
• 2 table spoon finely chopped spring onion greens.
• 2 cabbage leaves finely chopped.
• 1 tea spoon finely chopped garlic.
• 1/2 tea spoon green chili paste.
• 2 tea spoon soy sauce.
• 1/2 tea spoon sugar.
• salt.

Momo Method:

1. Sieve the flour with 2 table spoon vegetable oil and salt ,add warm water and kneed it into a soft and smooth dough.Cover it with a damp cloth and keep aside for 30 minutes.
2. Mean while lets start with the filling preparation.In a mixing bowl combine the minced chicken,grated carrots,spring onion greens,chopped garlic,green chili paste,soy sauce,sugar,salt and mix together.Keep aside.
3. Now kneed the dough again and divide it into 16 small portions.Roll out each portion thinly into a 3" diameter circle and our momo wrapper are ready now.
4. Put a 1 table spoon of the stuffing that we made in the center of the momo wrapper.Apply little water or oil along the edges and bring the edges together to cover the filling.Twist the edges and seal it.Follow the same procedure for the rest of the momos.
5. Steam these momos for 20 minutes and serve hot with sauce

1. 

   Chicken momo

Beetroot tikki(Beetroot Patties) Recipe

Beetroot tikki(Beetroot Patties) Recipe:

Beetroot tikki

Beetroot helps in reducing blood pressure ,bad cholesterol and is low in calories.Apart from that it is also a very good source of vitamin C,iron,magnesium and dietary fiber.Some believe that in ancient times the Romans used to treat fever,constipation,wounds and skin problems using beetroot.The Beetroot tikki recipe that I am sharing today has beetroot as its core ingredient.This recipe is healthy and delicious and the kids love it.Serve these tikkis hot with any chutney or sauce as a snack or starter.The beetroot takes long time to boil ,so to reduce the cooking time you can pressure cook them instead of boiling them in a pan.You can either mash or grate the beetroot and then mix it with the mashed potatoes.This recipe is ideal for the kids how don't like beetroot juice or beetroot in salads.Happy cooking!!

Beetroot tikki(Beetroot Patties) Ingredients:

• 2 beet root.
• 1 potato.
• 2 to 3 green chilies finely chopped.
• 1/2 cup sooji/semolina.
• 1/2 cup bread crumbs.
• 1 onion finely chopped.
• 2 table spoon refined flour.
• 1 table spoon finely chopped coriander leaves.
• oil for shallow frying.
• salt.

Beetroot tikki(Beetroot Patties) Cooking process:

1. Wash and peel the beetroot skin and cut it in small pieces.Boil them and keep aside.Now peel the potato and boil it as well,boil the beetroot and potato separately as beetroot takes longer than potato to boil.Mash the boiled potato and beetroot together(you can grate the beetroot instead of mashing it as well),add chopped onion,green chili,coriander leaves,refined flour and mix well.
2. Divide this beetroot mixture in equal size balls and flatten them a little to give them the tikki(patties) shape.
3. In a flat surface mix the bread crumbs with semolina.Dust the tikkis that we made with this bread crumbs mixture.
4. Heat oil in a pan for shallow frying and fry 2 to 3 tikkis at a time.First fry them in low heat for 2 to 3 minutes on both sides ,then increase the heat and fry them till the sides become crispy.Follow the same procedure for the remaining tikkis.

   

   Beetroot tikki

Macher muro kumro(Fish head curry with pumpkin) Recipe

Macher muro kumro(Fish head curry with pumpkin):

My husband brought a large fish from the market and I was thinking what to do with the large fish head,I did not want to make muri ghonto (For complete muri ghonto recipe click here) as I did not have gobindo bhog rice at home, so I thought I will try to use it with pumpkin.I have seen my mom and my mother in law cook fish had with chalkumro (Ash gourd) ,but they never cooked fish head with pumpkin,I thought I will give it a try and it turned out quite well.So I thought I will share this recipe with you all. The Pumpkin that I used was ripe and sweet and that is why I used green chilies as well as red chili powder to balance the flavors,but if you want it less spicy don't use red chili powder at all or only use quarter of a tea spoon of red chili powder.This recipe takes around 15 to 20 minute to complete and can be served as a side dish with rice or roti. Pumpkins are available all year and are low in saturated fats,cholesterol and sodium. Pumpkins are also a very good source of vitamin A ,vitamin C and vitamin E.This recipe is healthy as well as less time consuming,hope you will like it :)

Macher muro kumro(Fish head curry with pumpkin) Ingredients:

• 1 medium rohu fish head.
• 200 grams pumpkin.
• 1 tea spoon cumin powder.
• 1 tea spoon turmeric powder.
• 1 tea spoon red chili powder.
• 1 large onion chopped.
• salt.
• oil.
• 1 table spoon coriander powder.
• 3 to 4 green chilies chopped.

Macher muro kumro method:

1. Cut the fish head in half and was it properly.Marinate it in 1/2 teaspoon turmeric powder and salt.
2. Heat oil in a kadhai or pan and deep fry the fish head till it become crispy and golden brown.Remove and keep aside.
3. Now in the remaining oil add the chopped green chilies and onions and saute till the onions become soft.Meanwhile wash and cut the pumpkin into cubes after removing its skin.Add the pumpkin cubes to the onion and green chili mixture and mix well.
4. Add 1/2 tea spoon turmeric powder,cumin powder and red chili powder,salt and fry for 30 secs or so.Sprinkle a little water and cover the pan and cook in low heat till the pumpkins are 2/3 done.
5. Now using a spatula break the fish head into pieces,it should break easily as it is already deep fried,add these pieces to the pumpkin and mix well,cook till the pumpkin cubes are done,garnish with coriander leaves.
6. Serve hot with rice or roti.
   

Paneer curry recipe

Paneer curry recipe:

Paneer or Indian cottage cheese is very popular in India and used extensively in sweets as well as in savory and main dishes . Panner can be made at home but now a days it is readily available in all grocery shops.In many vegetarian houses here in India paneer and lentils are the main source of protein.I love paneer and can eat it raw,the recipe that I am sharing today is a simple but yummy and is cooked in every home in the sub continent.It is less spicy and can be in the table in 15 to 20 minutes or under.

Paneer curry Ingredients:

• 200 grams Paneer cubes(Indian cottage cheese).
• 1 capsicum sliced.
• 1/2 tea spoon turmeric.
• 1 tea spoon red chili.
• 1 tea spoon cumin powder.
• 2 onions sliced.
• 2 to 3 green chilies chopped.
• 1 tomato chopped.
• 1/2 tea spoon sugar(optional).
• salt.
• oil.

Paneer Curry cooking method:

1. Heat oil in a pan and fry the paneer cubes till they become golden brown,keep aside.
2. In remaining oil add the chopped green chilies,capsicum and onion slices and saute till the onion become soft.Also add the chopped tomato and fry for 30 secs.Now add turmeric powder,red chili powder,sugar(optional) and cumin powder and stir fry the mixture for 15 to 20 secs.
3. Add 1 cup of hot water,salt and the fried paneer cubes and let it simmer in low heat till you get your desired consistency.
4. Serve hot with rice or chapatis or paratha.

Chili chicken Dry recipe

Chili chicken Dry recipe:

Chili chicken is an Indo-Chinese main dish and is very popular in India.It is available in many road side stalls,dhabas as well as in restaurants.It is a spicy dish with Chinese links but modified to suit the Indian taste buds.There are many varieties of Chili chicken available in India,but the two most popular versions are Chili chicken dry and Chili chicken with gravy(For chili chicken gravy recipe click here).Today I am sharing the recipe of chili chicken dry.It is generally eaten as main dish with Fried rice or noodles .Although it is available in almost every restaurant but making it at home is easy  and takes around 20 to 25 minutes to complete.Hope you will like it:)

Chili chicken dry Ingredients:

• 500 grams boneless chicken.
• 2 table spoon maida(Refined flour).
• 2 table spoon corn flour.
• 1 egg.
• 4 to 5 chopped chilies.
• 2 onions cut in cubes or sliced.
• 1 capsicum chopped.
• 2 table spoon soy sauce.
• 2 table spoon red chili sauce.
• 1 table spoon tomato sauce.
• 7 to 8 garlic cloves crushed.
• 1 tea spoon chopped ginger.
• 1/2 tea spoon black pepper powder.
• salt.
• oil.

Chili chicken method:

1. Marinate the chicken pieces with 1 table spoon soy sauce,egg,2 table spoon maida(refined flour),2 table spoon corn flour and refrigerate for 1 hour.
2. Now heat oil in a pan and fry the marinated chicken pieces till they become golden brown.Remove and keep aside.
3. In the remaining oil add the garlic cloves,ginger and fry till the raw smell of the ginger is gone,now add the chopped onions,green chilies capsicum and saute for 1 minute.Add the tomato sauce,red chili sauce,soy sauce and mix well.Also add the black pepper and salt.
4. Now add the fried chicken pieces and let it cook in low heat for 10 to 15 minutes,stir occasionally.
5. Serve with noodles or fried rice(For Fried rice recipe click here.).
   

Badusha Recipe

Badusha Recipe:

Badusha

Badusha is a simple yet delicious sweet made in Indian homes during Diwali or other festivals.It is one of my favorite sweets and it is made using maida(refined flour),sooji dough dipped in sugar syrup.My mom used to make them during any Poojas at our home and I along with my sister and cousins would help her shape the badushas. But she wont let any of us fry the badushas as she was concerned that we might spill hot oil while frying and burn ourselves,the day I started cooking I always wanted to make them but could not as I was not sure about the recipe and the quantity of the ingredients required to make badushas.Finally I consulted my mom and my mother in law and prepared the badusas  at home,my in laws and husband were very impressed and that made my day:)I am sharing the same recipe with you all ,hope you will like it:)

Badusha Ingredients:

Ingredients for the dough:

• 2 cups maida(Refined flour).
• 1/2 sup sooji(semolina).
• 1/2 cup curd.
• 1 table spoon sugar.
• 2 table spoon condensed milk.

Ingredients for the sugar syrup:

• 1 cup sugar.
• 1 1/2 cup water.
• 1/4  tea spoon elaichi powder(Cardamom powder).

Other Ingredients:

• Ghee or vegetable Oil for deep frying.

badusha Cooking process:

• In a mixing bowl add the curd,sugar and condensed milk and mix well and sieve the maida and sooji with that mixture.
• Now add little water and knead the mixture into a soft dough.let it rest for 10 to 15 minutes.
• Divide the dough in equal size balls,start shaping the badushas,you van give them any shape that you want ,I personally like the spiral  shape ,so I roll each ball into a 8 to 10 inch long rope and coil it from start to end to form a spiral shape.
• Do the same for the remaining dough balls.
• Now we will start making the sugar syrup .Add the water and sugar in a pan and bring it to boil.Once the water starts boiling turn the heat low and stir continuously till the sugar dissolves completely and the mixture is clear,this will take around 4 to 5 minutes.Now add the elaichi powder ,stir again and Keep aside the sugar syrup.
• Heat oil or ghee for deep frying and fry each badusha coil till they become golden brown.Dip them in the sugar syrup immediately on both sides and let them soak the sugar syrup for 1 hour before serving.

  

  Badusha

Kosha Mangsho Recipe

Kosha Mangsho Recipe:

Kosha Mangsho

Kosha Mangsho Ingredients:

Ingredients for marination:

• 1 tea spoon turmeric powder.
• 2 tea spoon cumin powder.
• 2 tea spoon coriander powder.
• 1 table spoon vegetable oil.
• 1 tea spoon red chili powder.

Rest of the Ingredients:

• 500 grams chicken.
• 2 large onions chopped.
• 4 table spoon onion paste.
• 2 table garlic paste.
• 1 table spoon ginger paste.
• 1/2 tea spoon turmeric powder.
• 1 tea spoon red chili powder.
• 2 tea spoon cumin powder.
• 1 tea spoon coriander powder.
• 2 to 3 cloves.
• 1 bay leaf.
• 2 to 3 dried chili.
• 4 cardamoms.
• 1(1") cinnamon stick.
• oil(I prefer mustard oil but vegetable oil can also be used).
• salt to taste.
• 1 table spoon coriander leaves.
• 1/2 tea spoon garam masala powder.

Kosha Mangsho Cooking process:

Marinating the chicken:

1. Mix all the ingredients listed under the "Ingredients for marination " column with the chicken and refrigerate it for at least 1 hour.

Cooking process:

1. Heat oil in a kadhai or pan and add the dry red chilies,bay leaf,cardamoms,cinnamon stick and cloves and roast them for 10 secs.Now add the ginger and garlic paste and fry till the raw smell of ginger is gone.Add the onion paste and chopped onions and saute till the onions become soft.
2. Now add the turmeric powder,cumin powder,coriander powder and red chili powder ,stir fry till the oil separates from the spices.Add the marinated chicken in the pan and mix well with the spices.Now cover the pan with a lid and bring the flame of the gas to the lowest.Let the chicken cook in its own juices for 30 to 35 minutes.Stir occasionally so that the chicken does not stick to the pan and start burning.
3. Remove the lid and add 1/2 cup chicken stock and salt and let it cook in low heat till the chicken pieces are all cooked.Add garam masala and mix.Garnish with coriander leaves.
4. Serve hot with rice ,roti or paratha(For plain paratha recipe please click here )

   

   Kosha Mangsho

   
   For more chicken recipe please visit the links given bellow:

• Butter chicken Recipe.
• Bengali chicken curry.
• Chicken tehri Recipe.
• Chili chicken.
• Chicken biriyani.
• Pan fried chicken.
• Chicken Dhanshak.
• Andhra Chicken Recipe.

Maharastrian Moong Khichdi recipe

Maharastrian Moong Khichdi recipe:

Maharastrian Moong Khichdi

Maharastrian khichadi is an authentic and traditional Maharastrian dish.One special spice mixture called the goda masala is used to cook this khichdi.Goda masala is available in most of the super markets but if you can not find it make it at home.Goda masala is a mixture of all the traditional Indian spices(For goda masala recipe click here).This khichdi is easy to prepare and as pressure cooker is used it takes hardly 15 to 20 minutes to complete.It is delicious as well as healthy.

Maharastrian Moong Khichdi Ingredients:

• 1 cup rice
• 3/4 cup moong dal(yellow split lentils).
• 6 to 7 garlic cloves crushed.
• 1 medium onion chopped.
• 1/2 cup green beans chopped.
• 4 to 5 green chilies,slit.
• 1 table spoon goda masala.
• 1 table spoon jaggery.
• 2 tea spoon grated ginger.
• 1/2 table spoon cumin seeds.
• 1/2 tea spoon turmeric powder.
• salt.
• ghee or vegetable oil.

Maharastrian Moong Khichdi Method:

1. Heat ghee in pressure cooker and add the cumin seeds,once the seeds start crackling add the chopped onion,grated ginger and green chilies and saute till the raw smell of ginger is gone.
2. Now add the turmeric powder,goda masala and fry for 10 secs,add the chopped beans and mix well.Fry for another 30 secs.Now add the washed rice and yellow split lentil(moong dal) and mix with the other ingredients in the pressure cooker.
3. Add 41/2 cups of water and also add the jaggery. Cover the pressure cooker and Cook until 4 to 5 whistle.
4. Serve hot with curry.

   

   Maharastrian Moong Khichdi

Goda Masala Recipe

Goda Masala Recipe:

Goda Masala Ingredients:

• 2 table spoon cumin seeds.
• 1 tea spoon caraway seeds(Shahi jeera).
• 1 tea spoon sesame seeds.
• 8 bay leaves.
• 2 table spoon dry coconut.
• 3 to 4 dry red chilies.
• 8 cloves.
• 3 to 4 black cardamoms.
• 1/2 cup coriander seeds.
• 1/4 tea spoon Asafoetida(Hing).
• 1/2 table spoon cinnamon(crushed in small pieces).
• 1/2 tea spoon turmeric powder.
• 1 table spoon oil.

Goda Masala Method:

1. Dry roast(roast with out oil) the coriander seeds and dry coconut and keep aside and let them cool
2. Now heat oil in a pan and roast the rest of the ingredients except turmeric powder .Let them cool.
3. Now mix all the ingredients(turmeric and the other roasted and dry roasted spices) and grind them to form a smooth powder.
4. Store in a jar.

Aloo bhindi sabzi Recipe

Aloo bhindi sabzi Recipe:

Aloo Bhindi Recipe

As a kid I used to hate bhindi(okra),the only bhindi preparation I would eat was bhindi masala(that too because of my mom's insistence) .But those days are long gone and the aloo bhindi recipe that I am sharing today is one of my favourite.It is quick and easy to make,my mother in law first cooked this at our home and I learned this recipe from her.Hope you will like it.Enjoy cooking!!

Aloo bhindi sabzi Ingredients:

• 100 grams bhindi(Okra/ladies finger) washed and chopped.
• 1 potato peeled and cut in cubes.
• 1 large onion chopped.
• 1 tomato chopped.
• 2 dried red chilies.
• 1/2 tea spoon turmeric powder.
• 1/2 tea spoon red chili powder.
• 1/2 tea spoon sugar(optional).
• 1 tea spoon cumin powder.
• salt.
• oil.

Aloo bhindi sabzi Method:

1. Heat oil in a pan and add the dried chilies and fry for 10 secs,now add the chopped onions and saute till the onions are soft.Add the tomato and fry for 30 secs.
2. Now add the potato cubes and sprinkle little water in the pan ,mix the potato cubes with the copped onions and tomato and cover the pan with a lid.Let it cook in low heat for 7 to 8 minutes.Stir occasionally.
3. Add the chopped bhindi(okra) and mix well .Also add the turmeric powder,red chili powder,cumin powder and stir gently for 1 minute.
4. Add 1 cup water and cook till the bhindi(okras) are done and you get the desired gravy consistency.
5. Serve hot with rice/roti or paratha(For plain paratha recipe click here).

   

   Aloo Bhindi Recipe

   Preparation time:20 to 25 minutes

Plain Paratha Recipe

Plain Paratha Recipe:

Plain Paratha

Paratha is a variety of Indian flat bread which can be considered as a comfort food and is very popular in the northern part of the country.Traditionally Parathas are cooked in ghee but vegetable oil can also be used to do the same. In south India parathas are called parotta but the method used for making is same.Serve these paratas with any curry/sabzi preparation and enjoy with your family.

Plain paratha Ingredients:

• 1 cup whole wheat flour(Atta).
• 1 cup refined flour(Maida).
• 1 table spoon vegetable oil.
• 1 tea spoon sugar.
• salt to taste.
• ghee.

Plain paratha Method:

1. Sieve the flour with the salt.
2. Add the refined oil and mix well. Add enough water and make a semi-soft dough,as you would do  for any paratha/roti.
3. Divide the dough into 8 equal parts and turn them into smooth balls.
4. Roll each ball into a 5" circle.Brush with ghee and fold it into half.

   

   roll out into a 5" circle

   
   

   

   Brush wit ghee and fold into half
5. Brush again with ghee and fold.

   

   Brush with ghee and fold

6. Roll out it again into a triangular shape.You can use flour to dust the surface where you will roll the paratha so that the paratha does not stick to the surface. Now your parathas are ready to be cooked.

   

   Roll the parathas into triangular shape

7. Heat ghee in a tawa or griddle and cook the parathas on both side.
8. Serve hot with curry.

   

   Plain paratha

   Preparation time:20 minutes

Paneer pulao recipe

Paneer pulao recipe:

Pulao is an Indian traditional rice dish.Vegetable pulao is very popular in north India and is cooked in almost every home, Paneer pulao is an extension of vegetable pulao in which paneer is added to increase the flavors. Enjoy Cooking!!!

Paneer pulao Ingredients:

• 250 grams paneer(Indian cottage cheese).
• 1 potato peeled and cut in small cubes.
• 1/2 cup chopped green beans.
• 1/2 cup roasted peanuts.
• 2 to 3 green chilies chopped.
• 1 tea spoon finely chopped ginger.
• 1/2 tea spoon turmeric powder.
• 2 cup basmati rice.
• 4 cup water.
• 1 table spoon sugar.
• 4 cardamoms.
• 1(1") cinnamon stick.
• 1 bay leaf.
• salt.
• oil.

Paneer pulao Method:

1. Heat oil in a pan and fry the paneer cubes till they turn golden brown.Keep aside.
   
2. In the remaining oil fry the chopped green beans and potato cubes and keep aside.
   
3. Now in another pan heat oil and add the cardamoms,bay leaf,cinnamon stick and fry for 1 minute,also add the chopped ginger and green chilies and fry for 30 secs,now add the rice and fry for 1 minute.Add 4 cups of water,sugar,turmeric powder and salt and let it boil.When the rice is half done add the fried green beans and potato cubes.
   
4. Add the roasted peanuts and fried paneer(Indian cottage cheese) when the rice is almost done.Serve hot with any gravy based or curry dish.
   

Preparation time:30 to 35 minutes.

Anda Masala Curry Recipe

Anda Masala Curry:

The anda curry or egg curry recipe that I am sharing today is easy to make and takes around 20 to 25 minutes(Keeping in mind that we need around 7 minutes to hard boil the eggs).It uses all the classic Indian spices and the aroma is simply fantastic :).It is a spicy dish but to balance the spices use 1/2 tea spoon lime juice.Serve it hot with rotis or plain rice.

Anda Masala Curry Ingredients:

• 2 boiled eggs.
• 2 large onions chopped.
• 2 green chilies chopped.
• 1 tea spoon ginger paste.
• 1 tea spoon garlic paste.
• 1 tea spoon red chili powder.
• 1/2 tea spoon turmeric powder.
• 1 tomato chopped.
• 1 tea spoon cumin powder.
• 1/2 tea spoon lemon juice.
• 1 table spoon coriander leaves.
• salt.
• oil. 

Anda masala curry Recipe:

1. Heat oil in a pan and add the gingr and garlic paste and fry for 30 secs,also add the chopped green chilies and onions and saute till the onions become soft,add the chopped tomatoes and saute for 1 minute.
2. Now add the powdered spices i.e turmeric powder,red chili powder,cumin powder and mix well.Sprinkle little water and stir fry the mixture for 2 to 3 minutes.
3. Add 1 cup water,salt,lime juice and bring the water to boil.Cut the boiled eggs in half and put them in the gravy,cook for another 2 to 3 minutes and garnish with coriander leaves.
4. Serve hot wit roti or rice.
   

Tomato Chutney Recipe

Tomato Chutney Recipe:

Tomato Chutney Ingredients:

• 4 to 5 tomatoes cut in small pieces.
• 2 tea spoon sugar.
• 1/4 tea spoon black pepper powder.
• 1/2 tea spoon Fenugreek seeds.
• 2 to 3 strips of aam papad(Fruit leather made out of mango pulp).
• pinch of salt.
• oil.

Tomato Chutney Method:

1. Heat oil and add the feenugreek seeds,once the seeds start to crackle add the tomato pieces.Stir and cook them in medium heat for 1 to 2 minutes.
2. Now add the sugar and aam papad and mix with the tomato,no need to add any water as the tomatoes will start to release water.Add black pepper and salt and saute in medium heat for another 5 to 6 minutes.
3. Serve in room temperature with pakoras(For vegetable pokara recipe click here ,for egg pakora click here,for fish pakora recipe click here,for bread pakora recipe click here) or cutlets(for soy chunk cutlet recipe click here).