Sunday, August 20, 2017

Health benefits of soya chunks

Soya chunks

1. Soya chunks are excellent source of protein and antioxidants.
2. They are very good source of omega 3 and vitamin B.
3. Soya chunks are low in fat and high in fiber.
4. They also contain some amount of calcium and iron.
5. They helps to increase immune system.
6. Helps in the growth of strong bones and teeth.
7. Reduces total cholesterol and lowers bad (LDL) cholesterol.
8. Helpful in osteoporosis.
9. Helps to reduce menopausal symptoms. 
10. Good for skin and hair.
11. Regulates important bodily processes.
12. Helps to increase muscle strenght.

Saturday, August 19, 2017

Chili Soyabean | Spicy chili soya chunks

Ingredients

1. Soya chunks 2 cups (soaked in hot water)
2. Onion 1 cup (cut into diced)
3. Cabbage 1/2 cup (cut into diced)
4. Green bell pepper 1/2 cup  (cut into diced)
5. Red bell pepper 1/2 cup  (cut into diced)
6. Garlic 2 tsp (grated)
7. Green chili 2 to 4
8. Corn starch 1/2 cup
9. Salt to taste
10. Tomato sauce 2 tbs
11. Chili sauce 1 tbs
12. Soy sauce 2 tsp
13. Black pepper powder 1/2 tbs
14. Paprika powder 2 tsp (optional) 
15. Vegetable oil 8 tbs

Preparation

1. Soak the soya chunks in hot water for 15 minutes, squeeze out excess water, keep them aside in a bowl.
2. Now add salt to taste, black pepper powder, corn starch and paprika powder to the prepared soya chunks and mix all the ingredients nicely.
3. Take 6 tbs of cooking oil in a pan and shallow fry the soya chunks, when then turn golden brown take them out and keep aside.
4. Now take 2 more tbs of oil in the pan and add grated garlic and whole green chilies, saute for few seconds.
5. Now add onion saute for couple of minutes, add green bell pepper, red bell peppers and cabbage, fry all the vegetables for 2-3 minutes on high heat.
6. Now add tomato, chili sauce, soy sauce, little bit of salt (as sauce contains salt and salt is also added to the fried soya chunks
7. Now add the fried soya chunks, sprinkle some water so that all the ingredients are mixed properly.
8. Fry for 2-3 more minutes add black pepper powder.
9. Now serve hot with roomali roti or as a starter.

Friday, August 18, 2017

Harabhara chicken kabab | Hariyali chicken kabab

Ingredients

1. Boneless chicken 500 grams (cut into cubes)
2. Hung curd 1 cup
3. Onion paste 4 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Green chili paste 2 tbs
7. Spinach paste 2 tbs
8. Coriander leaves paste 2 tbs
9. Salt to taste
10. Turmeric powder 1 tsp
11. Cumin powder 2 tsp
12. Garam masala powder 2 tsp
13. Vegetable oil 1 tbs
14. Half lemon

Preparation

1. In a bowl take the chicken, add hung curd, onion paste, ginger paste, garlic paste, green chili paste, spinach paste and coriander leaves paste. Mix all the ingredients nicely.
2. Now squeeze half a lemon and mix again.
3. Add salt to taste, turmeric powder, cumin powder and garam masala powder and a tbs of vegetable oil. Mix all the ingredients properly.
4. Now transfer these chicken into a covered container or zip lock pouch and refrigerate for 8-10 hours.
5. After 10 hours take them out and arrange the kababs to wooden skewers and place them on a baking tray.
6. Now bake these kababs on 450 degree F for 30-40 minutes. Turn sides as needed.
7. After baking serve them hot with your favorite chutney or sauce.

Harabhara chicken kabab | Hariyali chicken kabab | Baked chicken | Kabab...

Friday, August 11, 2017

How to perfectly cook Toor dal or arhar dal (Split pigeon pea)

Toor dal

For Dal tadka 
1. For 1 cup of toor dal or arhar dal, take 3 cups of water.
2. Wash the dal, add to water and cook on medium heat for 30 minutes.
3. Add your choice of seasonings. (salt,turmeric,curry powder)
4. When the dal is cooked temper with ghee/butter or oil and your choice of spices.

Cook Toor dal fast without pressure cooker
1. Soak toor dal in hot water for 1 hour before cooking.
2. Now for 1 cup of dal take 2 1/2 cups of water  .
3. Wash dal, add water and cook on high heat for 15 minutes.
4. Turn off the heat and cover the dal for 30 minutes.
5. Add spices and seasonings as needed.

Cook toor dal in pressure cooker
1. For 1 cup of toor dal take 2 cups of water. Wash the dal before cooking.
2. Now in a pressure cooker take, toor dal and water. Close the lid.
3. Cook the dal on medium to low heat until one whistle is done.
4. Turn off the heat and wait till pressure is released.
5. Add spices, seasoning and tempering as needed.


For sweet toor dal
1. Soak toor dal in hot water for at least 2 hours before cooking.
2. For 1 cup of dal take one cup of water. Wash dal before cooking.
3. Now in a pot take dal and water and cook on low to medium heat.
4. Cover while cooking, add water if needed, stir occasionally. 
5. Cooking time may vary from 10 to 20 minutes.
6. Add sugar at last   

Thursday, August 10, 2017

Health benefits of sweet potato

Sweet potato

1. Sweet potatoes are very good source of vitamin C, vitamin B6 and dietary fibre.
2. They are also rich in manganese, copper and pantothenic acid.
3. Sweet potatoes are excellent source of Vitamin A (the beta carotene form) and potassium.
4. They also contain vitamin B1, vitamin B2, vitamin D, niacin and phosphorus.
5. Contains anti-oxidant and anti-inflammatory properties.
6. Also contains antibacterial and antifungal properties.
7. Helps to improve blood sugar regulation.
8. Helps in healthy digestion and prevents constipation.
9. Boosts immune system and prevents diseases.
10. Helps in detoxification of heavy metals.
11. Helps to increase heart health.
12. Good for stomach and lungs.
13. Good for eyes, skin and hair.

Chicken kabab | Traditional chicken kabab

Ingredients

1. Chicken 500 grams (cut into pieces)
2. Hung curd 1 cup
3. Onion paste 4 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Green chili paste 1/2 tbs
7. Turmeric powder 1 tsp
8. Salt to taste 
9. Coriander powder 1/2 tbs
10. Curry powder 1 tsp
11. Kashmiri red chili powder 1 tbs
12. Garam masala 2 tsp
13. Mustard oil 4 tbs

Preparation

1. Take the chicken in a big bowl, add hung curd, onion paste, ginger, garlic paste and green chili paste, mix them all together nicely.
2. Now add salt to taste, turmeric powder, coriander powder, curry powder, kashmiri red chili powder (for red color) and garam masala. Mix them again.
3. Finally add warm mustard oil and mix them properly. Transfer the marinated chicken to a zip lock bag and refrigerate it for 8-10 hours.
4. After 10 hours take them out of the fridge and arrange the chickens to wooden skewers (Soak the wooden skewers in water before baking to avoid burning).
5. Place the chicken threaded skewers on a baking tray and put it in the oven on 450 degree F for 30-40 minutes. Check in between and turn sides if needed.
6. Take them out of the oven after they are baked to perfection.
7. Serve hot with your choice of chutney.

Sunday, August 6, 2017

Malai kabab | Creamy baked chicken | Reshmi kabab | Kabab recipe

Ingredients

1. Chicken 500 grams (cut into cubes)
2. Cheese (mozzarella) 1/2 cup
You can use any processed cheese.
3. Hung curd 1/2 cup
4. Heavy cream 1/2 cup
5. Butter 1 tbs
6. Onion paste 1 tbs
7. Ginger paste 1 tsp
8. Green chili paste 1 tsp
9. Salt to taste
10. Sugar 1/2 tsp
11. White pepper powder 2 tsp

Preparation

1. In a bowl take cheese and knead it nicely, now add hung curd and mix them properly.
2. Now add 1 tbs of butter or you can also use vegetable oil instead. Now add onion paste, ginger paste, green chili paste and mix them all together.
3. Now add salt to taste, coriander powder and a pinch of sugar. (this is going to balance the flavors). add the chicken to the marination and mix properly.
4. Finally add white pepper powder (can also use black pepper powder) and heavy cream, and mix them altogether nicely.
5. Keep the marinated chicken in the refrigerator for 8-10 hours before baking.
6. Now few hours before baking the chicken, soak wooden skewers in water, so that they don't burn while baking.
7. Take out the marinated chicken from the refrigerator and arrange them into the skewers. Apply the extra marination to the chicken.
8. Now bake at 450 degree F for 30-40 minutes. Check and change sides in between if needed.
9. After baking take them out immediately (More time in oven can make the kababs dry)
10. Serve hot with your choice of chutney.  

Tuesday, July 25, 2017

Sooji (semolina) halwa

Ingredients

1. Sooji (semolina) 1 cup
2. Ghee (clarified butter) 1/2 cup
3. Sugar 1 & 1/2 cup
4. Cashew 5-6 pieces
5. Raisin 5-6 pieces (optional)
6. Cardamom buds 2 

Preparation

1. Heat ghee (clarified butter) in a pan and add sooji (semolina) and roast till lightly brown. Stir continuously and take care not to burn, take out and keep it aside.
2. Take 1 tbs of ghee in pan and roast the cashews and raisins, keep them aside.
3. Now take 1 & 1/2 cup of sugar and 2 cups of water, boil it to make a thin consistency sugar syrup. Powder the cardamom bud and add to the sugar syrup.
4. Now slowly add the roasted sooji (semolina) and cook on medium to high heat till its cooked and the syrup is evaporated, add roasted cashew and raisins and cover it for10-15 minutes.
5. Serve hot and enjoy your halwa.

Monday, July 24, 2017

Cauliflower potato in coconut gravy

 Ingredients

1. Cauliflower 2 cups (cut into pieces)
2. Potatoes 1 cup (diced)
3. Coconut milk 1 cup
4. Onion paste 2 tbs
5. Ginger paste 1/2 tbs
6. Garlic paste 1/2 tbs
7. Green chili paste 2 tsp
8. Salt to taste
9. Turmeric powder 1/2 tsp
10. Coriander powder 1 tsp
11. Bay leaf 1 
12. Cardamom 1 bud
13. Cinnamon stick 1 small piece
14. Green peas 1/4 cup
15. Cooking oil 2 tbs

Preparation

1. Heat 1 tbs of cooking oil in a pan, add potatoes fry them for few minutes, now add the cauliflowers and shallow fry till they are half cooked. Keep them aside 
 2. Now take 1 tbs of oil add bay leaf, cardamom bud, cinnamon stick and onion paste saute for 2 minutes.
3. Add ginger garlic paste and green chili paste cook for few more minutes on low to medium heat till the raw smell is gone.
4. Now add salt to taste, turmeric powder, coriander powder and cook for some time on medium to high heat, add water if needed.
5. Add the half cooked fried cauliflower, potatoes and green peas, mix them all together, now add coconut milk and cook on medium heat for 5 minutes. Stir continuously till it starts boiling.
6. Let it boil for 2-3 minutes. Serve hot with steamed rice.  


Sunday, July 23, 2017

Malai aloo palak (Creamy potato spinach curry)

Ingredients

1. Large potatoes 2 (cut into cubes)
2. Spinach 4 cups (washed and roughly chopped)
3. Heavy cream 1/2 cup
4. Onion 1/3 cup (finely chopped)
5. Ginger 1 tsp (finely chopped)
6. Tomatoes 1/2 cup (finely chopped)
7. Salt to taste
8. Turmeric powder 1/2 tsp
9. Curry powder 1 tsp
10. Coriander powder 2  tsp
11. Red chili powder 1 tsp
12. Olive oil 2 tbs
13. Green peas (optional)

Preparation

1. Heat 2 tbs of olive oil in a pan, fry the cubed potatoes till half cooked, take out and keep them aside. Now add chopped onions to the oil & fry them till golden brown.
2. Add  finely chopped ginger, saute for couple of seconds and add chopped tomatoes.
3. Cook the chopped tomatoes nicely till the raw smell is gone, add some water if needed.
4. Now add salt to taste, turmeric powder, coriander powder, curry powder and red chili powder. Saute them all together for few seconds.
5. Now add the fried potatoes, green peas(optional) and spinach, cook for 5-6 minutes on medium heat. Cover occasionally. Spinach may release water, if not then sprinkle some water as needed.
6. Finally add 1/2 cup of heavy cream and let it boil for 1-2 minutes on high heat. Stir continuously so that the curry does't stick to the bottom.
7 Serve hot with steamed rice or chapati and naan. 

Saturday, July 15, 2017

Chili gobhi(cauliflower) Dry

Ingredients

1. Cauliflower 2 cups (cut into small pieces)
2. Onion 1/2 cup (diced)
3. Capsicum 1/2 cup (diced)
4. Ginger 1/2 tsp (finely chopped)
5. Garlic 1 tsp (finely chopped)
6. Green chili 1/2 tsp (finely chopped)
7. Corn starch 2 tbs
8. All purpose flour 4 tbs
9. Salt to taste
10. Black pepper powder 1 tsp
11. Chili tomato sauce 1 tbs 
12. Soy sauce 1/2 tsp
13. Cooking oil (as required)
14. Red chili powder (kasmiri for color)

Preparation

1. Take the cauliflowers in a bowl, add corn starch, all purpose flour, black pepper powder, salt to taste and kasmiri chili powder. Mix them all together, add water as needed. keep them aside.
2. Heat oil in a pan and deep fry the cauliflowers on medium to high heat till they are cooked or turns brown. Take them out and keep aside.
3. Now take 1 tbs of oil in a pan add chopped ginger, chopped garlic and chopped green chili, saute them for 30 sec, add the onion and capsicum, some salt to taste fry them for couple of minutes.
4. Now add the fried cauliflowers, stir them altogether on high flame.
5. Add chili tomato sauce, soy sauce and black pepper powder, stir nicely. Don't add water.
6. Garnish with coriander leaves and serve hot as a starter or side dish.

Friday, July 7, 2017

Chicken kassa(dry)

Ingredients


1. Chicken 1 kg (cut in pieces)
2. Onion 2 cups (cut into slices)
3. Ginger paste 2 tbs
4. Garlic paste 2 tbs
5. Red chili paste 1/2 tbs
6. Bay leaves 2
7. Cumin seed 1 tsp
8. Salt to taste
9. Turmeric powder 2 tsp
10. Chicken powder 2 tsp
11. Coriander powder 2 tsp
12. Cardamom powder 1/2 tsp
13. Cinnamon powder 1/2 tsp
14. Mustard oil 4 tbs
15. Potatoes 2 (diced) Optional

Preparation

1. Wash the chicken and marinade with salt to taste, 1 tsp of turmeric powder and 1 tbs of mustard oil, keep it covered for 1 hour.
2. Now in a pan take 2 tbs of oil add onion slices fry on medium to high heat till they turn brown and crisp, take care not to burn or over cook. Keep them aside to cool and grind to make fine paste.
3. Take 1 tbs of oil in pan add cumin seeds and bay leaves, saute for a second now add the ginger garlic paste and cook for 3-4 minutes till the raw smell is gone.
4. Now add the fried onion paste that you made earlier, with it add red chili paste cook for 2-3 minutes on medium to high heat.
5. Now add salt to taste (some salt is already added in the chicken), 1 tsp of turmeric powder, coriander powder. Cook for 1 minute.
6. Add chicken and potatoes, cook it on medium to low heat for 15 to 20 minutes or till the chicken is cooked from inside. Add the chicken powder meanwhile. Cover if needed.
7. Don't add water, stir chicken continuously so it doesn't stick to the bottom. If you see water is released by the chicken then turn the gas to high to medium heat, till water is evaporated.
8. Fry the chicken with all the spices and when done add 1 tsp of cinnamon and cardamom powder. Turn off the gas and cover it for 15-20 minutes, so that the flavors of cinnamon and cardamom powder are absorbed in the curry.
9. Serve hot with rice or chapati.

Thursday, July 6, 2017

Tip to store mushroom

Store mushroom

1. To store the mushroom, take mushroom out of the box and put them on a paper towel for 30 minutes, so that excess water on the surface is evaporated.
2. Now line a zip lock pouch with some paper towel, make small holes so that air can pass.
3. Now keep the mushrooms in the bag, this way mushroom won't rot quickly. 

Food remedy for joint pain and other inflammatory pain

Pain

1. Cherries- helps to reduce the uric levels. Are very good for joint pain and headaches.
2. Turmeric- helps to reduce chronic pain, inflammatory pain and sore throat.





3. Ginger- helps to reduce muscle pain and joint pain.
4. Pineapple- helps to reduce stomach pain due to bloating.
5. Oranges and lemons- vitamin C is known to reduce inflammation and pain.





*Disclaimer- This article is written to provide only information and general idea.

This article should not be used, to diagnose or treat any medical condition.

Please consult your healthcare provider before any diagnosis, treatment or medication.

Health benefits of kidney beans

Kidney beans

1. Kidney beans are very good source of iron and folate.
2. They are also rich in manganese, phosphorus, potassium and magnesium.
3. Kidney beans are high in dietary fibers and phenolic acids.
4. They are also good source of protein.
5. Contains anti-oxidants.
6. Contains anti-inflammatory and anti-ageing properties.
7. Promotes bone health and prevents osteoporosis.
8. Lowers blood sugar level and prevents diabetes.
9. Helps to reduce LDL(bad) cholesterol.
10. Boosts immune system and prevents diseases.
11. Helps in detoxification and helps in healthy digestion.
12. Helps to reduce weight and increase energy.
13. Helps to increase memory strength.
14. Helps to increase heart health.
15. Helps the keep the kidneys healthy.


Cold coffee

Ingredients

1. Whole milk 1 cup 
2. Sugar 1 tbs (Or sugar free 2 sachet)
3. Instant coffee 1 tbs (or 1/2 as per your requirement) 
4. Crushed ice 1 cup
5. Fresh whipped cream 1/2 cup
6. Freshly ground coffee beans 1 tsp

Preparation

1. In a cup take the whole milk and whisk, till froth is formed on the milk.
2. Now in a blender take sugar, crushed ice, coffee and 1 tbs of cream. Blend it till sugar and coffee are dissolved.
3. Now slowly pour the milk in it and blend it for 2 seconds.
4. Take it out in a glass, and take care to pour all the froth that you made earlier.
5. Pipe the whipped cream over the coffee froth and garnish with freshly ground coffee beans.
6. Enjoy your cold coffee in a summer evening.  

Food for type 2 diabetes

Type 2 Diabetes

Type 2 diabetes, also known as the adult onset diabetes is a chronic condition that affects the way the body processes the glucose. In type 2 diabetes the body is unable to use the insulin properly or in other words pancreas make insulin but the cells don't use them, thus known to be insulin resistance. As the body is able to produce insulin but can't use it, type 2 diabetes is also known as Non-insulin dependent diabetes.

Food to avoid in Type 2 diabetes

1. Food rich in carbohydrates such as white rice, sweet corn.
2. Food made of all purpose flour or white flour, including cakes, bread and pastas.
3. Foods that contains high amount of unsaturated fats trans fats like butter, shortening and cheese
4. Processed meat and beef.
5. Processed sugary drinks, like apple juice, orange juice etc.
6. Processed sugary snack like cookies, crackers which also contains all purpose flour.
7. Full fat dairy product like, whole milk, whole cream.
8. Potatoes, deep fried, mashed, curried etc.
9. High sugar containing fruits like, banana, mango, cherries and grapes.
10. High carbohydrate containing vegetables or starchy vegetables like potatoes, peas, sweet potatoes, yams, beans, quinoa.
11. Reduce drinking excess amount of alcohol.

Food to eat in Type 2 diabetes

1. Eat a lot of vegetables including, bitter gourd, ridge gourd, egg plant, cauliflower, cabbage, beans, raw papaya etc.
2. Green leafy vegetables like. spinach, kale, mustard greens.
3. Other vegetables like, Sweet potatoes and tomatoes.
4. Fruits like Berries, apples and citrus fruits.
5. Different type of beans and lentils.
6. Healthy nuts (in the morning)
7. Healthy oils like, olive oil.
8. Take low fat dairy product like low-fat milk and yogurt.
9. Whole grain foods like, whole wheat, oats and barley etc.
10. Brown rice.
11. Fish like salmon which contain omega-3 fatty acid.

12. Unprocessed home-made juice, green tea etc.

Not only eating good and healthy foods in diabetes, important but also eating in time is equally important. Taking meals in right time, not skipping your meal and exercise are important to control diabetes.



*Disclaimer- This article is written to provide only information and general idea.
This article should not be used, to diagnose or treat any medical condition.

Please consult your healthcare provider before any diagnosis, treatment or medication.

Wednesday, June 28, 2017

Chicken lollipop in schezwan sauce

Ingredients

1. Chicken drumstick  2
2. All purpose flour 2 tbs
3. Corn starch 1 tbs
4. Salt to taste
5. Coriander powder 2 tsp
6. Paprika powder 2 tsp
7. Onion 1/2 cup diced
8. Green bell pepper 1/2 cup diced
9. Soy sauce 1/2 tsp
10. Tomato chili sauce 1/2 tbs
11. Schezwan sauce 1/2 cup
12. Black pepper powder 2 tsp
13. Spring onion or scallion 2 tbs
14. Olive oil
15. Ginger & garlic paste 1 tbs

Preparation

1. Clean the chicken drumsticks, using a knife cut the chicken and make the lollipops.
2. Add salt to taste, ginger garlic paste, paprika powder, coriander powder, corn starch and all purpose flour to the chicken lollipops. Mix and keep it aside.
3. Now take 5-6 tbs of olive oil in a pan for shallow frying, fry the chicken from all the sides on medium to low heat till it's cooked from inside.
4. Take them out of the oil and keep them aside.
5. Now in a pan add 2 tbs of olive oil add onion and green bell peppers, fry them.
6. Add soy sauce, tomato chili sauce, schezwan sauce and black pepper powder and 2 tbs of water let it boil for 2-3 minutes on medium heat.
7. Add spring onion or scallion and the fried chicken lollipops, let it boil for 4-5 more minutes.
8. Serve hot as a starter or side dish and enjoy your chicken lollipop in schezwan sauce. 

Friday, June 23, 2017

Gobhi Paratha

Ingredients

1. Cauliflower 2 cup (grated)
2. Wheat flour 2 cups
3. Salt to taste
4. Turmeric 1 tsp
5. Curry powder 2 tsp
6. Coriander powder 2 tsp
7. Cumin Powder 2 tsp
8. Asafoetida (hing) 2 pinch
9. Onion 1/2 cup (grated)
10. Ginger 1 tsp (grated)
11. Green chili 2 (grated)
12. Cooking oil (as required)
13. Cumin seed 1 tsp

Preparation

1. First make the filling for paratha. In a pan take 1 tbs of oil,  add cumin seed, when it crackles add grated green chili, grated onion saute for 2 minutes then add grated ginger, saute for one more minute. 
2. Now add grated cabbage, cook for 3-4 minutes, add salt to taste, turmeric powder, curry powder and coriander powder cook for 2 more minutes. The stuffing is ready, keep it aside.
3. To make the paratha, in a bowl take wheat flour add asafoetida, salt to taste, cumin powder and 1 tsp of oil. Knead it to make soft dough. Cover and keep it aside for 15-20 minutes.
4. Make round balls out of dough, take a ball press it between two palms to make it flat, now stuff the cabbage filling in the dough and close it using your thumb and palm to make a ball.
5. Using a rolling pin roll the ball to round and flat paratha.
6. On skillet put the paratha and cook it from both the sides. Add 2 tsp of oil and cook it nicely.
7. Take it out and serve hot with butter, or pickle, or sweet curd.

Thursday, June 22, 2017

Paneer 65

Ingredients

1. Paneer (Cottage cheese) 200 grams (cut into cubes)
2. All purpose flour(maida) 4 tbs
3. Corn starch 4 tbs
4. Salt to taste
5. Paprika 2 tsp
6. Black pepper powder 2 tsp
7. Onion 1/2 cup (cut into diced)
8. Capsicum 1/2 cup (cut into diced)
9. Cabbage 1/2 cup (cut into diced)
10. Green chili 2
11. Curry leaves 6-7
12. Tomato chili sauce 2 tbs
13. Soy sauce 1 tsp
14. Cooking oil (for shallow frying)

Preparation

1. First make the paneer fritters, for that take the paneer cubes in a bowl add all purpose flour, corn starch, salt to taste, paprika and black pepper powder, mix them all together, keep them aside.
2. In a pan take oil for shallow frying, fry the paneer from both the sides and keep them aside.
3. In a pan take 2 tbs of oil, add green chili and onion saute them for a minute, now add the curry leaves and then capsicum and cabbage, saute them all for 2-3 minutes on a high flame.
4. Put the fried paneer(cottage cheese fritters) and saute for couple of seconds.
5. Add tomato chili sauce, soy sauce and a tbs of water, cook for 2-3 minutes, till its completely dry.
6. Serve hot with paratha or naan. 

Paneer pakora (cottage cheese fritters)

Ingredients

1. Paneer(cottage cheese) 200 grams (cut into cubes)
2. Ginger paste 2 tsp
3. Garlic paste 2 tsp
4. Salt to taste 
5. Turmeric powder 1 tsp
6. Red chili powder 2 tsp (kasmiri)
7. All purpose flour 1/2 cup (maida)
8. Corn starch 2 tbs
9. Cooking oil (for frying)

Preparation

1. Take the paneer(cottage cheese) cubes in a bowl add all purpose flour, corn starch, ginger and garlic paste, salt to taste, turmeric powder and red chilli powder (use kasmiri red chili powder for color or paprika powder)
2. Now in a pan take oil for frying (you can deep fry or  shallow fry the fritters)   
3. Fry the paneer(cottage cheese) from both the sides till they are cooked.
4. Serve them hot with your choice of sauce or chutney.

Wednesday, June 21, 2017

Achari fish tikka (Tilapia fish)

Ingredients

1. Tilapia fish(boneless) 300 grams cut into cubes.
2. Onion paste 1 tbs 
3. Ginger paste 1 tbs
4. Garlic paste 1 tbs
5. Green chili paste 1 tbs
6. Curd 2 tbs
7. Salt 1/2 tsp
8. Turmeric powder 1 tsp
9. Coriander powder 2 tsp
10. Black cumin seed(kalonji) 1 tsp
11. Fennel seed 1 tsp
12. Mustard seed 1 tsp
13. Fenugreek seed 1 tsp
14. Cumin seed 1 tsp
15. Mustard oil 1 tbs
16. Black salt 1 tsp

Preparation

1. Wash the fish, add half tsp salt and turmeric powder mix and keep it aside.
2. Meanwhile mild roast black cumin powder, fennel seed, mustard seed, fenugreek seed and cumin seed. Powder it.
3. Now take the fish, add ginger garlic paste, onion paste, green chili paste, curd, coriander powder, black salt and the dry seed powder. 
4. Warm the mustard oil and add to the fish and other ingredients, mix them all together nicely. Cover it freeze it for 2-4 hours before baking.
5. Take a baking tray and place the marinated fish or use skewer. Now bake it on 400 degree fahrenheit for 25 to 30 minutes. 
6. Turn off the oven and wait for 15 more minutes. Serve hot with onions and chutney.

Sunday, June 18, 2017

Tandoori Chicken | Oven baked chicken | Baked chicken leg piece

Schezwan egg fried rice

Ingredients

1. Basmati Rice 2 cup (cooked)
2. Onion 1/2 cup cut into slices
3. Cabbage 1/2 cup cut into strips
4. Green pepper 1/2 cup cut into strips
5. Schezwan sauce 1/2 cup
6. Salt to taste
7. Black pepper powder 2 tsp
8. Eggs 3
9. Cooking oil 2 tbs
10. Coriander leaves

Preparation

1. In a deep pan take 1/2 tsp of oil, crack eggs, add salt to taste and a pinch of black pepper powder. Scramble the eggs and keep it aside.
2. Now in the same pan take 1 & 1/2 tbs of oil, add onion fry them to golden brown, add the cabbage and green bell peppers, fry them for couple of minutes.
3. Add salt to taste, sprinkle black pepper powder and the cooked rice. fry for couple of more minutes.
4. Pour the schezwan sauce and the scrambled eggs, cook for 2 minutes on high flame.
5. Garnish with coriander leaves and serve hot.

Wednesday, June 14, 2017

Tandoori chicken

Ingredients

1. Chicken 600 grams (leg piece) 
2. Curd 1/2 cup
3. Onion paste 2 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Lemon juice 1 tbs
7. Salt to taste
8. Turmeric powder 4 tsp
9. Chili powder (kasmiri) 4 tsp
10. Coriander powder 2 tsp
11. Curry powder 2 tsp (optional)
12. Garam masala powder 2-4 tsp
13. Mustard oil 5 tbs

Preparation

1. Take the chicken wash, clean and give incisions. keep it aside.
2. For the first marination take the chicken leg pieces add salt to taste, 2 tsp of turmeric powder and lemon juice. Rub the marination all over the chicken. Keep it covered for 30 minutes.
3. For the second marination, take the first marinated chicken, add curd, onion paste, ginger paste, garlic paste, salt to taste, 2 tsp of turmeric powder, chili powder (use kasmiri for color), coriander powder, curry powder, garam masala powder and mustard oil. Mix all the ingredients nicely, rub all over the chicken, stuff the marination into the incision made.
4. Keep it covered in the fridge overnight or at least 6-8 hours before baking.
5. Now place this marinated chicken on a oven tray with a rack.
6. Bake on 400 degree fahrenheit (200 degree celsius) for 30-40 minutes. Check in between, turn sides if needed.
7. Take it out (be careful of hot oven) serve hot with onion and green pudina chutney.

Tuesday, June 13, 2017

Macho posto

Ingredients

1. Fish 500 grams (I am using Tilapia) 
2. Poppy seed(Posto) 3 tbs
3. Mustard seed 2 tbs
4. Garlic 2 clove
5. Onion 1/2 cup (cut into juliennes)
6. Tomatoes 2 ( cut into juliennes)
7. Dry red chili 1
8. Green chili 2
9. Salt to taste 
10. Turmeric powder 1 tsp
11. Cooking oil (as per requirement)

Preparation

1. Wash the fish and marinade it with salt to taste and 1/2 tsp of turmeric. keep it aside.
2. In a pan take 5 tbs of oil and shallow fry the fish till they turn golden brown from both the sides.
(Depending on type of fish, choose the way of frying deep or shallow)
3. Next make a fine paste of poppy seed, mustard seed, garlic and dry red chili.
(While using black mustard seed strain the paste using a sieve to avoid the bitter taste of mustard)
4. Now in a pan take 2 tbs of oil, add green chili and onion, cook the onion till they turn golden brown, now add the tomatoes and cook them till they are completely cooked.
5. Add the poppy seed paste and 1/2 cup of water (so the paste doesn't stick to the bottom of the pan), add salt to taste and turmeric powder.
6. Cover it and cook for at least 15 -20 min on low to medium flame or till the raw smell of the poppy seed and mustard seed are gone. Stir occasionally and add water if needed.
7. Now add the fried fish and cook for 5 more minutes. 
8. Decide for the required amount of gravy and cook accordingly.
9. Serve hot with steamed rice and enjoy.


-Fish to use- You can use Hilsa(ilish), Rohu, or Tilapia(which is boneless). All of them tastes great.