Creamy Mango Smoothie

Creamy Mango Smoothie

Ingredients

• Ripe mango pulp or pieces                    1 big cup
• Fresh cream                                          1/2 cup
• Milk                                                       1 cup
• Condensed milk                                    3 tbsp s
• Sugar to taste
• Pomegranate seeds                              3 tbsp s

Process

Take grinder mixer jar, add all the ingredients except pomegranate seeds . Grind well for 4 to 5 mins. Now keep the mango smoothie in fridge for an hour. Now in a serving glass pour mango smoothie and garnish with pomegranate seeds as shown in the picture and serve chill. 

Chili Mushroom

Chili Mushroom

Ingredients

• Button mushrooms slices                       1 cup
• Onion slices                                           1 cup
• Capsicum slices                                     1/4 cup
• Green chilies slices                               10 nos
• Curry leaves                                          few
• Soy sauce                                             1 tsp
• Sugar                                                   a pinch
• China salt                                            a pinch
• Pepper powder                                    a pinch
• Turmeric powder                                a pinch
• Oil                                                       2 tbsp s
• Salt to taste

Process

Take a pan, add 1 tbsp oil and heat. Add sliced mushrooms with a pinch of turmeric powder and 1/2 tsp of salt. Mix well and saute it in a low fire, cook without covering the lid. Cook mushrooms till the water evaporates and oil separates from mushrooms. Now keep the mushroom aside. Take another pan, add 1 tbsp oil and heat it. Add sliced onions, green chilies, curry leaves and sliced capsicum. Fry all the items in a low fire till golden yellow. Now add salt, sugar, china salt, pepper powder and soy sauce, mix well. Finally add fried mushrooms and mix well. Toss all the ingredients well, cook for few mins in a low flame and serve hot with rice or roti. Now simple and tasty chili mushroom is ready to eat. 

Dahi Chakuli

Dahi Chakuli

Ingredients

• Urad dal (black gram)(with out skin) 1 cup
• Fresh curd                                            1 cup
• Karepatta (curry leaves)                      few
• Dry red chilies                                     3 nos
• Green chilies slices                             4 or 5
• Mustard seeds                                     1 tsp
• Cumin seeds                                       1/2 tsp
• Hing                                                   a pinch
• Water                                                 1 lt
• Sugar                                                1/2 tsp
• Salt to taste

Process

Soak urad dal over night and make a smooth paste adding required amount of water. Mix salt with the urad dal batter (medium thick) and keep aside. Now beat curd smoothly and add 1 liter of water, sugar and salt to taste. Now heat a pan, add 1 tsp oil and saute mustard seeds, cumin seeds, hing, red dry chilies, green chili slices and karepetta. When mustard starts cracking add it to curd water (butter milk). Now heat tava and fry medium thick small small urad dal batter dosa both sides till golden yellow adding 1 tsp of oil both sides. Now add  small dosas to curd water (butter milk). Keep the dosas in butter milk for 1 to 2 hours for better result. Now tasty and yummy dahi chakuli is ready to serve. 

Note: For extra taste garnish dahi dosa with chopped coriander, chopped onion, bhujia sev or bundi and finally sprinkle a pinch of black salt over it and serve.

Healthy Rajasthani Dal

Rajasthani Dal

Ingredients

• Urad dal (black gram) (with skin)        1 cup
• Harad dal (dal) (cooked)                      1/2 cup
• Green chilies                                         3 nos
• Coriander fresh chopped                     1/2 cup
• Ginger & garlic paste                          1 tsp
• Tomato puree                                       1 cup
• Curd                                                     1/4 cup
• Chili powder                                        1 tsp
• Turmeric powder                                 a pinch
• Dhania powder                                    2 tsp s
• Jeera powder                                       1 tsp
• Garam masala powder                        1 tsp
• Milk                                                     1/2 cup
• Sugar                                                   1 tsp
• Salt to taste

Process

Soak urad dal in water over night. Boil harad dal in pressure cooker and set aside. Cook urad dal adding turmeric powder and water. Now make a paste of green chilies with coriander and keep aside. Make tomato puree. Now take a pan on the flame, add 2 tbsp s oil and add garlic & ginger paste with green chili coriander paste to oil and fry for few mins. Then add tomato puree and saute well. Add cooked dals, curd, chili powder, dhania powder, jeera powder, sugar and salt. Mix well and add 1/2 cup of water and milk. Mix well and cook in lower flame for 5 to 6 mins. Finally add garam masala powder and chopped coriander and mix well and serve hot with phulka or with paratha.

Dal Makhani

Dal Makhani

Ingredients

• Urad dal (black gram)(with skin)   1 cup
• Rajma (kedny beans)                      1/4 cup
• Onion chopped                               1/2 cup
• Ginger & garlic paste                    1 tbsp
• Tomato puree                                1/2 cup
• Sliced green chilies                       few
• Chili powder                                 1 tsp
• Turmeric powder                         a pinch
• Dhania powder                           1 tbsp
• Cumin powder (jeera powder)   1/2 tsp
• Garam masala powder               1 tsp
• Tomato sauce                              2 tbsp s
• Chopped coriander                     2 tbsp s
• Butter                                          2 tbsp
• Fresh cream                               2 tbsp s
• Mustard oil                                1 tsp
• Salt to taste

Process

Soak urad dal and rajma in water over night. Boil both dals adding 1 tsp of mustard oil, a pinch of turmeric powder and required amount of water for 5 to 6 whistles in pressure cooker. Now take a pan add butter and melt it, add chopped onions, g&g paste, sliced green chilies and saute it well. Now add tomato puree and mix and cook for 5 to 6 mins. When done add cooked dals, chili powder, tomato puree, dania powder, jeera powder and garam masala powder. Mix all the items well and cook adding 1/2 cup of water. Finaly add chopped coriander, salt and fresh cream. Mix well and serve hot with phulka or with paratha.  

              

Chicken keema pulao

Chicken keema pulao

Ingredients

• Chicken keema                                 1/2 kg
• Basmati rice                                      3/4 kg
• Sliced onion                                      1 big cup
• Sliced green chilies                          8 nos
• Curd                                                  1 cup
• Chili powder                                    1 tbsp
• Ginger & garlic paste                      2 tbsp s
• Biryani masala powder                   1 tbsp
• Star anise                                         2 nos
• Shahi jeera                                      1/2 tsp
• Mint (pudina) leaves                       few
• Fresh coriander                             1/2 cup
• Lemon juice                                   2 tbsp s
• Salt to taste
• Oil 

Process

Fry onion slices in oil till golden brown and keep aside. Soak basmati rice in water for an hour. Take a mixing bowl and marinate chicken keema, curd, chili powder, salt, ginger & garlic paste and biryani masala powder for an hour. Now take a pan and add 3 to 4 tbsp s oil and heat. Now add star anise, green chilies and shahi jeera fry for 1 min and add marinated chicken. Cook till water evaporates and oil separates from chicken masala. Now add rice, fried onion slices, mint leaves, coriander (chopped), mix well and add required amount of hot water(4 glasses) to rice. Add salt and lemon juice and cook by covering lid. Stir frequently. Cook till rice is soft. Now, Chicken keema pulao is ready to serve.

Chicken fry

                                                             Chicken fry

Ingredients

• Chicken pieces                              3/4 kg
• Onion slices                                  2 big cups
• Green chilies slices                      10 nos
• Karepatta (curry leaves)              few
• Ginger                                          1 inch piece
• Garlic cloves                                10 to 12
• Poppy seeds (khus khus)             1 tbsp
• Cloves                                          4 nos
• Cardamoms                                 4 nos
• Dalchini stick                             1/2 inch
• Black cardamom                        1 nos
• Star anise                                   1/2 nos
• Dry red chilies                           8 nos
• Oil                                              4 tbsp
• Sugar                                         a pinch
• China salt                                  a pinch
• Tandoor chicken masala          11/2 tbsp
• Salt to taste 

Process

Take a pan, fry 1/2 cup of onion slices, chili slices and curry leaves with 1 tbsp oil for few mins in a low fire and set aside. Now  make a smooth paste of ginger, garlic, chilies, poppy seeds, cardamoms, cloves, dalchini, black cardamom and star anise. Add remaining oil in pan and fry remaining onion slices till golden brown, now add above masala paste and saute till oil separates from masala. Now add chicken, salt, sugar, and shina salt and cook in a lower flame till the water evaporates. Now 1/2 cup of water and cook by covering the lid till chicken is soft. Now open the lid and fry chicken adding tandoor masala and previously fried onion slices along with curry leaves and green chili slices. Mix well and toss chicken till oil separates from it. Now off the flame and serve hot with steamed rice or phulka.

               

Aloo Methi Roti

Aloo Methi Roti

            Ingredients

• Wheat flour                                      2 cups
• Boiled & grated potato                    1 cup
• Kasuri methi                                    1 tbsp
• Finely chopped coriander              2 tbsp s
• Finely chopped green chilies        1 tbsp
• Dhania powder                              1 tbsp
• Sugar                                             1 tsp
• Salt to taste
• Butter (optional)

Process

Take mixing bowl, add all the ingredients except butter and make smooth and tight dough adding required amount of water and keep aside for an hour. Now make small small round balls and spread in to thin and round shaped roties. Heat non stick tava and fry each roti both sides till golden yellow as shown in the picture. For children spread 1 tsp butter both sides of roti and serve with special sabji. Now hot, soft and yummy aloo methi roti is ready serve.

Pot Avakaya Biryani

Pot Avakaya Biryani

Ingredients

• Basmati rice                                        1 glass
• Mango avakaya (pickle)                    3 tbsp s
• Potato pieces medium size                 1 cup
• Sliced onions                                     1 cup
• Green chilies sliced                           5 to 6
• Tomato pieces                                   1/2 cup
• Onion and garlic paste                     2 tbsp s
• Mint leaves (pudina)                        few
• Bay leaves                                        2 nos
• Shahi jeera                                       1/2 tsp
• Cardamoms                                      3 nos
• Cloves                                               3 nos
• Dalchini stick                                   1 inch
• Black cardamoms                            1 nos
• Star anise                                         1 nos
• Biryani masala powder                   1 tsp
• Ghee                                                2 tbsp s
• Oil                                                   2 tbsp s  
• Salt to taste

Process

Soak rice in water for an hour. Take a clay pot or non stick pan on the flame, add ghee and oil and heat. Now fry potato pieces and then fry shahi jeera, bay leaves, cardamoms, cloves, black cardamom, stick, star anise one after another. Then add pudina, onions, green chilies and onion & garlic paste. Fry all the items well and add tomato pieces and cook till tender. Now add 2 glasses of water and avakaya (mango pieces with juice) and mix well. Now add biryani masala powder and salt to taste. When water starts boiling add soaked rice and mix well. Cook rice by covering lid in a lower flame. Cook for 20 to 30 mins. Open the lid and garnish with cashew nuts and chopped coriander. Now hot, yummy and mouth watering pot avakaya biryani is ready to serve and eat with dahi raita.

Baingan ka Barta

Baingan ka Barta

Process of Orissa style

• Brinjals Big size                             2 nos
• Tamrind pulp                                 2 tbsp s                           
• Onion chopped                              3 tbsps
• Green chilies chopped                  1 tsp
• Ginger chopped                            1 tsp
• Karepatta                                      few
• Coriander chopped                      1 tbsp
• Mustard seeds                              1 tsp
• Cumin seeds                                1 tsp
• Broken urad dal (black gram)    1 tbsp
• Fried till powder                         1 tbsp
• Maggi magic masala powder      1 tsp
• Sugar                                           1 tsp
• Salt to taste

Process

Apply 1 to 2 drops of oil around the brinjals and burn in the flame (medium flame). Keep brunt brinjals in a bowl filled with water. Then peel the skin and mash the brinjals smoothly. Transfer brinjal paste in to a mixing bowl. Add sugar, salt, fried till powder, maggi magic masala powder and tamarind pulp to brinjal paste. Take pan add 1 tsp oil and heat. Add mustard seeds, cumin seeds, broken urad dal and add chopped onion when mustard seeds start cracking. Now add chopped green chilies, chopped ginger and karepatta. Fry well and add to Brinjal paste.  Now mix all the items in the mixing bowl and finally add chopped coriander and ready to serve.  

Process of Andhra style Baingan ka bharta

Mash brunt and peeled brinjal (2 big sized) and keep it in a mixing bowl. Crush one brunt onion, brunt garlic cloves (3 to 4), brunt tomato by hand in a stone hamandasta and add to brinjal paste. Add sugar, salt, chopped coriander, 1 tsp maggi masala powder and 1 tbsp tamarind pulp. Now take a pan add 1 tsp oil and heat it. Now add mustard seeds, cumin seeds, chopped green chilies and karepatta, fry well and add to brinjal paste. Now mix all the items and ready to serve.

 

Process of Bengal style Biangan ka bharta

Take a mixing bowl, add mashed brinjal, mustard oil 1 tbsp, chopped onions 1 tbsp, 1 tbsp  chopped coriander, 1 tsp chopped green chilies, chopped ginger 1 tsp, 1 tbsp tamarind pulp, sugar 1 tsp, salt to taste. Now add chopped karepatta and maggi magical masala. Now mix all the items in the bowl well and ready to serve.