Almond Chicken

Almond Chicken

Chicken                                   1 kg

Dahi/ curd                                3oo gms or 3 tbsp

Garlic  paste                             8 to 9 pods

Salt                                          according to your taste

Soaked almond                         8 to 10 finely pasted

Kashmiri lal mirch powder         4 tsp

Pepper powder                         3 tsp

Sugar                                       2 tsp

Soya sauce                               3 tsp

Tomato sauce                           3 tsp

Oil                                            3 tbsp

Method -    Put the oil in a wok. When the oil is heated put the garlic paste and fry it . Then put the chicken pieces and put little bit of salt cover it for ten (10) minutes in low flame. When the pink colour disappeared from the chicken put the beaten dahi (curd), lalmirch/red chilly powder, pepper powder, almond paste and all the sauce & stir it firmly.  Add a small quantity of water gradually, about half a cup of water and cook till the chicken tenders.  Serve hot with rice or roti.         

Pumpkin fitters (Kumro R bora)

Pumpkin fitters   (Kumro R bora)

Ingredients for the recipe -

Pumpkin              Cut in long flat pieces

Salt                      to taste

Sugar                             3 tsp

Haldi                      2 tsp 

Besan                     4 tbsp

Rice flour               2 tbsp

Water                     3 cups

Kalonji/ kalojeera  1 tsp

Sugar                     1 tsp

Mustard oil                    for frying

Method   -     beat the besan and rice flour with salt, haldi (Turmeric), kalojeera (Onion seeds) and water. Keep it aside. Marinate the cut pumpkins with salt, haldi and sugar. In a wok put the mustard oil and heat it. Put the pumpkin pieces in the besan batter and fry it till the colour turns into little bit golden brown.  Serve hot.

(This recipe prepared by my little daughter Suhana who is only 10 yrs old. I am proud of my little chef)

Moong Dal with Spinach

Moong Dal with Spinach

Ingredients for Moong Dal with Spinach -

Moong dal -         100 gms. (1 small bowl)

Spinach -             250 gms. (separate the stems)

Tomato -              2 whole

Green chili -         2

Ginger -               1 inch long piece.

Ghee -                   1 table spoon.

Cumin seeds -      1/2 tea spoon.

Turmeric powder - 1/4 tea spoon.

Red chilli powder - 1/4 tea spoon.

Salt -                              3/4 tea spoon (according to the taste)

Method - How to make Moong Dal Palak Recipe

First dry roast the Moong dal in a Wok and then let it rest for ten minutes.  Soak the dry roasted moong dal for half an hour in the water after washing it thoroughly with water.

Wash the spinach leaves twice and strain the water. Now chop the leaves with the help of a chopper or with a knife.

Make a paste of tomato, green chilli and ginger.

Heat ghee (Clarified butter) into the cooker and cumin seeds into it. Put turmeric powder, red chilli powder into the cooker once the cumin seeds turn brown. Stir with the help of a spoon and put tomato & ginger paste into it. Roast the masala until the oil separates. Put moong dal and spinach into the masala and roast for 2-3 minutes. Pour 2 small glasses of water and close the lid of the cooker. Pressure the cooker for upto 1 whistle. Turn off the flame and open the cooker once the pressure is over.

Moon dal with spinach is ready. Take it out in a serving bowl and pour 1-2 tea spoon ghee on the ghee and gar nish with coriander leaves. Serve the dal with naan, chapati and parantha.

(This recipe  was prepared by my little daughter Suhana who is only 10 yrs old. I am proud of my little chef)

Chicken casserole

Chicken casserole

Ingredients for the recipe -

Chicken                500gms

Onion                   3 to 4

Ginger                  3 inches

Garlic                   5 to 6 pod

Haldi                   2 tsp

Red chilly powder 3 tsp

Salt                       to taste

Curd                     3 tbsp

Capsicum             2 big deseeded and cut into pieces

White oil               2 tsp

Method         marinate the chicken with curd, haldi (turmeric) , red chilly powder, onion paste,  ginger garlic paste for half an hour. In a microwave proof bowl put the marinated chicken with 2 tsp of oil and salt and microwave it for 15 minutes. Give standing time to it. Put the capsicum pieces and stir the chicken pieces and microwave it for another 15 minutes. Give standing time and your chicken is ready.

(This recipe  is made by my little daughter Suhana who is only 10 yrs old. I am proud of my little chef)

Chingri R tel jhol

Chingri R tel jhol

Ingredients for the recipe -

Prawn   medium size        500 gms

Mustard oil                      4 tsp

Green chilly                     6 to 8

Haldi                               1 tsp

Red chilly powder           1 tsp

Salt                                 according to taste

Water                             2 cups

Method :     In a wok put prawns, green chilly  , haldi, redchilly powder, salt and water. Cook for 3 to 4 minutes . Give standing time  and put the raw mustard oil after you putting  off the gas. Eat it with hot rice.

This recipe is dedicated to my Dida (Maternal Grandmother) who was a great cook and is my idol in cooking.

Nepali Aloo

Nepali Aloo

Small potatoes                250 gms

Mauri/ fennel seed         3 tsp

Garlic crushed               4 pods 

Tomato                          2 grated

Red chilly powder         2tsp

Salt                               according to your taste

Sugar                            half tsp

Coriander leaves           for garnishing

White oil                       4tsp

Method :     Boil the potatoes and peel them.  In a wok, heat the oil put the fennel seed & add the crushed garlic pods, tomatoes, red chilly powder, salt and sugar. When oil comes out from the masala put the aloo and fry in masala for another 2 to3 minutes. Garnish it with coriander leaves and serve it with bhujia - It tastes best when served piping hot.

(This is the recipe given by my friend Ms. Anindita)

THREE WONDERFUL RECIEPES

PUMPKIN DELIGHT A WONDERFUL SNACK

 

pumpkin 250gms oinion paste 1 small ginger paste half inch garlic paste 3 to 4 flakes green chilly paste according to your taste shrimp washed and boiled and mashed 50 gms (opitional) cronflour for binding salt to taste 2 eggs and bread crumbs NOTE boil the punpkin and mashed it.

Method first 1 tbsp of oil in a karahi then ad

d onion paste ginger garlic paste chilly paste and pumkin paste salt and shirmp paste and cook till it dry. Then cool it for half an hour and make a batter of eggs in a bowl and a batter of cornflour in another bowl. take pumpkin a little bit of paste in your palm give it a cutlet shape dip it in egg and cronflour paste and brush it bread crumbs and fry it.

ELAICHI CHICKEN CARDAMOM CHICKEN

chicken half k.g. dahi 200gms bari elaichi 2 to 3 onion 2 ginger garlic paste 1 tbsp kasoorimethi 1 tsp salt to taste sugar a little bit and pepper 1 tbsp and green chilly.

method boil chicken with onion ginger garlic paste elaichi seeds and salt. keep aside the chicken pieces and the stalk. now make a paste of onion ginger garlic. heat oil in karahi add the elaichi seeds and the chicken pieces and then add green chilly and the onion and ginger garlic paste when the chicken tenders then add the beaten dahi and the salt and a little bit sugar. switch off the gas and sprinkle the pepper and it is ready to eat with chapatti

Punjabi Fish 

any bone less fish half k.g. cut like fingers
onion juice 1 tbsp
ginger paste half tsp
garlic paste 3/4th tsp
salt to taste
curd half cup finelly beaten with little water
cloves 2
punjabi garam masala 1tsp easily available in the market
chat masala optional depends upon the taste

method put salt and little bit of besan just to brush the fish and fry it. keep the fish finger aside . pour the extra oil and keep only 1 tbsp of oil in the karahi. put whole cloves and the beaten curd. { when you beat the curd you put the salt onion juice ginger paste and garlic paste to it cook in low flame and put half cup of water and the fish fingers. when the oils comes out from the masala switch off the gas and give some resting time to the dish. after 10 mins garnish it with garam masala powder chat masala and corriender leaves finelly chopped . serve it with roti or nan.