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HOW TO MAKE CHICKEN REZALA AT HOME IN RESTURANT STYLE

 Chicken Rezala is a mughlai dish,it is popular in India .In this
  receipe used thick gravy of cashew nut and poppy seed.
Chicken: 500gmYogurt: 1 cupGhee: 4-5 tbsp4 tbsp cashew and poppy seed paste( the ratio of cashew 
and poppy seeds is 1:1 that means for 1/4 cup cashew nuts you have to take 1/4 cup of poppy seeds ): 2 tbspWhole spice: Cardamom, cinnamon, cloves, kebab chini and bay leaves.1 tsp shah marich powder/ white pepper powder4 tbsp onion juice1 tbsp onion paste1 tbsp ginger juice1 1/2 tbsp garlic paste1/4 tsp Nutmeg and mace powder( Both spice has very strong flavor. So for 1/4 tsp nutmeg powder take 1 tsp mace powder.)1 drop meetha atar with 1/2 cup waterSugar and salt to taste,thick creamWhole dry red chiliesWaterMethod:Marinade the chicken pieces for 2 hours with ginger-garlic paste, curd and salt.Heat 4 tbsp ghee in a pan. 
Recent posts

Healthy veg upama

Healthy veg upama

I love vegetarian food, upma is one of my favorite dish. In this 
recipe I used pure ghee (clarified butter).  This gives better test and
 flavor. My kids love and they like to take morning snacks.
Ingredients:
Semolina (roasted)1cup,mix vegetable(capsicum, carrot, 
potatoes)1/2 cup
Green chili-2
Some curry leaves
Onion-1 medium size(roughly chopped)
Tomatoes-1 thinely choppedCoriander leaves,Salt to taste½ tea spoon sugarTEMPERING-
curry leaves , mustard  seed ,red chili-1 or 2,ghee
 First put some ghee in a pan, add onion vegetable cook 3-4  minutes  after that add chopped tomatoes ,fry it ,when tomatoes will be cooked add water, and boil it,5-6 minutes, add salt ,semolina,    sugar  and cover it…garnish it with coriander leaves.

BHINDI MASALA

BHINDI  MASALA
BY
ZEBA TASNIM
Ladies finger or bhindi is a staple in Indian cuisine and a much loved vegetable in our home.My most favorite form of bhindi is in an easy dry saute made with less oil, minimal ingredients,healthy and addictive.

IngredientsBhindi - 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" piecesOnions - 1, large, finely slicedTomato - 1, finely choppedAsafoetida - 1/4 tspGinger green chili paste - 1 tspSugar - 1/4 - 1/2 tspTurmeric powder - 1/4 tspRed chili powder - 1 tspCoriander powder - 3/4 tspGaram Masala powder - pinch

ALU KA BHARTA/CHOKHA

ALU KA BHARTA/CHOKHA
Aloo Bharta is an Indian style flavored mashed potatoes recipe, specially served in several parts of India. Delicious aloo bharta is a great option to serve with  Indian rotis or khichdi .Preparation time: 5 minutes
Cooking time: 10-15 minutes
Makes 4 servings Ingredients:4-6 medium size potatoes1 onion thinly chopped4-5 cloves garlic minced1/2 tsp cumin seeds2 tbsp oilFresh coriander leaves chopped1 tbsp dried red chilli flakesSalt to taste How to make Alu Ka Bharta:Boil the potatoes, peel and mash in a big bowl.Heat the oil in a pan and add cumin seeds and red chilli flakes.Allow the seeds to splutter and add  garlic and chopped onion.Saute for few seconds until onion turns soft.Add mashed potatoes, salt, Mix all the ingredients very well and cook on medium high flame for about 5-6 minutes.Finally garnish with thinly chopped coriander leaves and serve hot with Indian chapatis and khichidi.

HOW TO MAKE SOFT DAHI VALLA AT HOME

Dahi vadas, known as Dahi Bhalla in Punjabi,  is a type of chaat, prepared with phulki (bhalla) and dahi (yogurt). Phulki are first deep fried in the oil, then taken out and stored
 in water and then soaked in beaten yogurt. Dahi baray taste best when soaked in yogurt
 for hours. The dish is usually topped with coriander, ground black pepper, chili powder
 and chaat masala which makes the taste superb.Dahi Baray is a very popular recipe in the whole region of South Asia.
NGREDIENTS

VADA INGREDIENTS