Author Archives: ashu96

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paneer curry

Paneer Coconut Gravy Recipe

Category : vegitarian

PANEER-COCONUT-GRAVY-RECIPE

PANEER-COCONUT-GRAVY-RECIPE


Ingredients:

250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 – 5 cloves Garlic (Lasun)
1 ” long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

How to make paneer coconut gravy:

Cut paneer in squares.
Grind onions to a paste.
Grind tomatoes finely.
Grind ginger (adrak), garlic (lasun) to a paste.
Chop coriander leaves (dhania patta) very finely.
Chop fresh red chillies very finely.
Roast the groundnuts and grind them to a fine paste.
To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
Heat clarified butter (ghee) in a pan.
Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
Add the ginger garlic paste and stir it for 1 minute
Now add tomato and fresh red chilly.
Cook for sometime and then add tomato (tamatar).
Continue cooking it on medium flame till ghee/oil begins to separate.
Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
Add the paneer pieces and let the gravy cook till it thickens.
Take off the fire and serve hot garnish it with well chopped coriander leaves.


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chicken-makhani

Butter Chicken Recipe

Category : chicken

Butter chicken is slightly sweet and sour. Restaurant style Indian butter chicken has tomato and cashewnut based gravy garnished with butter and cream. Authentic butter chicken is a very high calorie dish yet very very tasty.

Serves : 2
Cooking time : 50 mins

butter chicken recipe

butter chicken recipe


Ingredients:

300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves

How to make authentic butter chicken :

In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1″ inch in size. Mix well and keep aside for atleast 2 – 3 hrs
Blanch, peel and puree the tomatoes. Keep aside.
Soak the cashewnuts for 2 – 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
For the curry heat the pan and add butter and immediately add the garlic paste.
Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.
Lower the flame and add the cashewnut paste and stir constantly.
Now add the tomato ketchup, sugar and 1/4 cup water.
Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 – 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
Now add the garam masala and crushed fenugreek leaves. Mix well.
Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
Note:
1. Milk should be at room temperature before adding to the gravy.
2. Add milk and cream at low flame only.
3. Add the garam masala only at the end.


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Gujarati-cuisine

Gujarati Cuisine

Category : cusine

The cuisine of Gujrat which mainly comprises of vegetarian fare. Gujrati thali is the famous and most delicious array of the popular items that comprise gujarati food. A typical thali consists of the soft roti, warm golden pool of dal tempered with aromatic spices, an assortment of shaak or sabzi which is nothing but vegetable preparations in the presence of rich ghee. Some of these preparations are sweet which make it extremely delicious and gives a flavour that is different from that of regular food. This thali also consists of khichadi which is a delicious semi solid preparation and buttermilk to wash down the food. A smattering of farsan makes its way into the thali. Those having a sweet tooth rejoice! Srikhand and moong dal halwa are a typical gujrati household dessert. This tempting array of irresistible fare makes everyone salivate and the best that Gujarat can offer.

Gujarati food is savoured by all the communities in India. This vegetarian cuisine is a blend of sweet and spicy flavours. Gujarati’s are known to have an impassioned inclination towards sweets. Their traditional specialities like Malpua, Basundi, Kaju Katli and Jalebi is loved by every Indian. Gujarati’s are vegetarians therefore their cuisine encompasses delicacies without meat. Gujarati Thali is most popular dish all over the globe. The Thali is a big steel plate in which food is served. The food pattern consists of Rice, bread, curry, vegetable, two or more side dishes and sugar coated treats. Gujarati food is admired by all communities because it displays a fusion of different culinary skills. Cities like Mumbai which has a large migrated ratio love exploring different cuisines. The people of Mumbai do not restrict themselves to one particular cuisine. They are well acquainted with food items by the myriad communities in the country.

gujrati thali

gujrati thali

The traditional Gujarati food is primarily vegetarian and has very high nutritional value. I’m sure almost all of us have eaten the lip smaking Gujarati thali sometime. And even if you haven’t been fond of eating salt and sweet together, this wonderfully blended combination in this cuisine would make you crave for it more. Gujarati cuisine has a tremendous variety to offer and what’s more appetizing is that each dish has an absolutely different style of cooking. Some are stir fried, while others boiled; all in all a perfect combination of taste and nutritional value. This food is generally served on a silver platter. This exotic cuisine is a combination of different spices and flavours and a thali would usually include rotli, dal or kadhi, sabzi also known as shaak and rice.

gujrati-food_

gujrati-food_


The best part of a Gujarati kitchen is its hygiene. Lot of emphasis is laid on maintaining hygiene while cooking both on a domestic level as well as on commercial platforms. Most Gujarati dishes are sweet, and may have a large concentration of sugar as compared to salt and spices. This food is highly energy efficient saving onto a big amount of natural resources. Homemade pickles, chhaas (buttermilk) and salad are staple while a main course would include steamed vegetables and dal.


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Achari-Murgh

achari murgh

Category : chicken

Here is a very unique achari murgh recipe. Achari means pickling. So this chicken masala has all the Punjabi pickle masalas. This jazz up the dish. Learn how to make achari murgh restaurant style. It is easy and simple. 

Ingredients:

 

1/2 Kg Chicken
2 small Onions grinded
2 tomatoes grinded
70 gms Ginger Garlic Paste
1/2 tblsp Red Chilly Powder
1 tsp Jeera Powder
2 tsp Coriander Powder
1 Cup Beaten Dahi (Yogurt)
2 Green Chilly Slit
2 Dry Red Chilly
1 tsp Kalonji (Nigella Seeds)
1 1/2 tsp Cumin Seeds (Jeera)
1 1/2 tsp Mustard Seeds (Rai)
1 1/2 tsp Fennel Seeds (Saunf)
1 tsp Fenugreek Seeds (Methi Dana)
4 tblsp Mustard Oil
Salt to Taste
Few Curry Leaves

 

How to make Achari Murgh :

 

  • Take a bowl and mix together curd, ginger garlic paste, red chilly powder, jeera powder, coriander powder, green chillies and salt. Mix well.
  • Then add chicken pieces. Mix well so that all the chicken pieces are well coated with the marinade. Cover and keep aside for 3 – 4 hours.
  • Later heat mustard oil in a kadai and add dry red chillies and then all the whole spices – Nigella Seeds, Cumin Seeds, Mustard Seeds, Fennel Seeds and Fenugreek Seeds.
  • When the seeds begin to sputter add the curry leaves and then add the onions. Saute till the onion paste becomes brown. Keep scraping it frequently.
  • Now add the tomato paste. Cook it till all the raw smell disappears. Now add the marinated chicken pieces.
  • On a high flame cook the chicken pieces till half done. Time may vary from 10 – 15 minutes. Keep stirring continuously so that all the chicken pieces get nicely cooked. The color will change to brown. Make sure the marinade does not get burnt.
  • When you get the desired brown color add water to get your desired consistency and cover it and cook on low flame.
  • Occassionally stir it and once the chicken is cooked well and the oil separates, dish it out and serve with preferred roti or naan.
  • Tip:To make it sourer you can add little tamarind pulp in the end too.

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rajasthani-thali-in-chennai

rajasthani cuisine

Category : cusine

Rajasthani cuisine (Hindi: राजस्थानी खाना) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, “paniya”and “gheriya” from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, which offer vegetarian food of the Marwari people.

Rajasthan is also influenced by the Rajputs who are predominantly non vegetarians. Their diet consisted of game meat and gave birth to dishes like laal maas, safed maas, khad khargosh and jungli maas.. The natives of the rajputi areas prefer to have a wide variety of chutneys made of turmeric, garlic, mint and corriander.
The culinary style of the region to a great extent shaped up according to the bellicose lifestyle of the natives. Unavailability of a variety of fresh vegetables, fruits and other ingredients and scarcity of water due to the arid nature of the region has profound effect on the cooking style of the locals, particularly those living in the desert pockets. Traditionally the locals preferred to prepare such items that could be retained for a few days and consumed without heating them. Paucity of water in the region has witnessed extensive use of dairy products by the inhabitants like milk, butter and butter milk so as to compensate or reduce the water content while cooking. Beans, dried lentils and legumes like gram flour, bajra and jowar form the main ingredients of many of the Rajasthani dishes. Ghee is liberally used in preparing different Rajasthani dishes which are rich in spice and flavour. Although predominantly a vegetarian region, the influence of the Rajputs who savoured non-vegetarian dishes including game meat saw the evolution of several luscious non-vegetarian dishes such as laal maas, jungle maas, khad khargosh and safed maas.

Rajasthani breads are made out of conventional staples of the region like corn, barley and millet which are grounded into flour. Breads are generally roasted in frying pans and served after adding ghee on each piece. Of late wheat flour has replaced these traditional grains to some extent.

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Dal Bati Churma and Laal Maas are the most famous dishes from the state. Every food enthusiast must have tasted them at least once. Your trip to Rajasthan is incomplete if you haven’t experienced their scrumptious dishes.


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fish_625x350_71465812769

Goan cuisine

Category : cusine

The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most common delicacy. Other seafood delicacies include pomfret, shark, tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is heavily influenced by the Portuguese.

The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most common delicacy. Other seafood delicacies include pomfret, shark, tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is heavily influenced by the Portuguese.

Goa is a mix of east meets west, which is not only represented in the goa culture but also in the style of cooking. If you visit any rural area, the locals can be seen cooking in the clay pots on firewood. Though modern conveniences are available, the conventional food preparation is preferred as it adds an additional smoky flavor to any Goan dish. The degree of heat varies amongst Goan recipes from mild to explosive. Goans have a miscellaneous platter ranging from prawns to sausages, chicken to beef, and numerous vegetarian dishes. Its broad sweep of unique approaches to cooking is the consequence of historical events. Go Goa and enjoy the mouthwatering Goan food and drinks, famous Goan cuisine and delicious Goan dishes.

Consequently, Goan cuisine is predominantly influenced by religious of Christianity and Hinduism. Over time, cooking methods have been blended together and allowed to simmer, producing an authentic selection of delicacies. Both religions emphasize that food should be served only if it is tasty and fresh. Presentation is paramount to Goans as they often share their food, especially during feasts, where food is distributed among neighbors.


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maharashtrian cuisine

Maharashtrian cuisine

Category : cusine

Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat is traditionally used sparsely or by the well off until recently, because of economic conditions and culture.
The urban population in metropolitan cities such as Mumbai, Pune and others has been influenced from other parts of India and abroad. For example, the Udupi dishes idli and dosa, as well as Chinese and Western dishes, are quite popular in home cooking and in restaurants.
Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth.

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Wada / Vada Pav

The Wada-Pav also spelled Vada-Pav is a fast-food snack…The Indian Burger! It consists of a spicy, deep fried potato based patty (called the “Wada”) sandwiched between a thick square of bread that is similar to a burger bun (called the “Pav”). Thus the name Wada-Pav. This dish is usually served with sweet & sour sauces called “chutney” and fried salted green chilies.

Wada pav is popular only in the state of Maharashtra, and not so well known in the rest of India. It is the preferred noon-time snack for the masses and is sometimes had even for a main meal. Its popularity stems from the fact that it is very economical, filling and easily available. In a city like Pune or Mumbai there are numerous wada-pav stalls and no matter where you may be in the city, you can always find one just around the corner.

Staple dishes are based on a variety of flatbreads and rice. Flatbreads can be wheat-based, such as the traditional trigonal ghadichi poli  or the round chapati that is more common in urban areas. Bhakri is an unleavened bread made using from ragi or millet, bajra or bajri or jwari – and forms part of daily meals in rural areas.

Urban menus typically have wheat in the form of chapatis and plain rice as the main staples. Traditional rural households would have millet in form of bhakri on the Deccan plains and rice on the coast as respective staples.
Typical breakfast items include misal, pohe, upma, sheera, sabudana khichadi and thalipeeth. In some households leftover rice from the previous night is fried with onions, turmeric and mustard seeds for breakfast, making phodnicha bhat. Typical Western breakfast items such as cereals, sliced bread and eggs, as well as South Indian items such as idli and dosa are also popular. Tea or coffee is served with breakfast.

In the Konkan coastal area, boiled rice and rice nachni bhakri is the staple, with a combination of the vegetable and non-vegetable dishes described in the lunch and dinner menu.

In other areas of Maharashtra such as Desh, MaharashtraKhandeshMarathwada and Vidarbha, the traditional staple was bhakri with a combination of dal, and vegetables. The bhakri is increasingly replaced by wheat-based chapatis.


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lal maas

Rajasthani Lal Maas

Category : meat

Ingredients:

 

2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste

 

How to make traditional Indian Laas Maas:

 

  • In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
  • Keep aside a little of the brown onions to use for garnish.
  • Add the garlic and ginger paste, cook for 15 min.
  • Add cut portions of mutton and let it cook for 30 min.
  • Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
  • Cook until the spices are well-cooked and mixed.
  • Add tomato paste and cook on low fire for 40 min.
  • When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

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Rava Kesari

Rava kesari

Category : dessert

Rava Kesari is easiest and quickest sweet dish recipe which can be made in a jiffy. It is a popular dessert from the state of Karnataka and is made during Ugadi. Dry roasted semolina, sugar, clarified butter and other ingredients are mixed together to make South Indian rava kesari. Learn how to make rava kesari by following this easy recipe.

Ingredients:

 

1 cup Rava/ Semolina
2 cups Sugar
1 cup Ghee / Clarified Butter
3 cups Water
A pinch of orange food powder (kesari powder)
A pinch of Saffron
10 Cashew Nuts
10 Raisins

 

How to make South Indian rava kesari :

 

  • In a heavy bottom pan dry roast rava/semolina for a few minutes stirring it constantly till a sweet aroma is released and the color changes to mild golden. Take it out and keep aside.
  • Now heat 1 tbsp of ghee/clarified butter in the same pan and fry cashew nuts and raisins and keep them aside.
  • In a separate pan heat 3 cups of water. Make sure to always use hot water so that no lumps are formed and the rava gets cooked completely.
  • To the the remaining ghee add the remaining clarified butter, rava/semolina and fry for few minutes.
  • Now add the boiling water to the rava/semolina mixture and a pinch of orange food powder and saffron. Keep stirring constantly.
  • After the rava/semolina gets cooked completely, add sugar and mix well till it dissolves. Now add cardamom powder.
  • Garnish rava kesari with cashews nut, raisins and serve hot.

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malai-kofta

Malai Kofta Recipe

Category : vegitarian

Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashewnuts. Find out how to make malai kofta curry

Ingredients:

 

200 gms Paneer
1 cup bread crumbs
1/2 tsp salt
1/4 tsp garam masala
10 – 15 raisins (khismish)
1 tblsp maida
Oil for frying

For the gravy:
2 tblsp oil
3 green cardamoms (choti elaichi)
1 green chilly
1/2 cup grated onion
1 tsp grated ginger
1 tsp grated garlic
1/2 tsp red chilly powder
1 tsp jeera powder
1 tsp corainder powder
1 tsp salt
5 medium tomatoes
2 pinch sugar
10 cashewnuts
1/2 cup milk
2 -3 tblsp cream
1/2 tsp garam masala
Coriander leaves for garnish
Green chillies for garnish

 

How to make malai kofta:

 

  • To make koftas :Grate the paneer and add the bread crumbs, salt and garam masala to it. Mix well and knead a soft dough of the mixture.
  • Divide this mixture into 4 equal parts. And then take a single ball and make it into a flat roti on your palm. Place 2 -3 raisins in the centre and then roll it back into either a ball or elongated shape kofta.
  • Sprinkle 1 tblsp of maida on a plate and roll this kofta in it. Coat the kofta with the cornflour and keep aside.
  • Repeat the same process for all the remaining balls.
  • Heat oil in a kadai and fry the koftas with a light hand. when light golden brown take them out. Do not over cook otherwise the paneer will get hard.
  • To Make the Gravy: Blanch the tomatoes, peel the skin and puree them. Keep aside. Also soak the cashewnuts for 2 hrs and then grind it into fine paste.
  • Heat 2 tblsp oil in a kadai and add green cardamoms. Do open the cardamoms before you put in the oil. Then add 1 length wise slit green chilly. Now add grated onion.
  • Fry till light golden then add ginger and garlic. Fry for another minute.
  • Now add red chilly powder, coriander powder, jeera powder and salt. Put 1/4 cup of water so that the masala mixes well.
  • Add tomato puree and sugar. Let them simmer on medium flame for 8 – 10 mins or till oil separates.
  • Now add the cashewnut paste little by little stirring all the while. Keep the flame low.
  • Add 1/4 to 1/2 cup water and simmer for a minute. Then add milk which is at room temperature.Mix well and cook for another minute.
  • Now add 2 -3 tblsp cream and garam masala. Mix well
  • To serve in a platter place the koftas and then pour the gravy on top of it. Garnish with finely chopped green coriander and lengthwise slit green chillies.
  • Make swirls of cream. Malai kofta is ready to be served.
  • Note:
    1. You can use melon seeds instead of cashewnuts.
    2. Milk should be at room temperature otherwise the gravy might cuddle.
    3. You can even shallow fry the koftas instead of deep frying.
    4. You can use red food color to get restaurant style color.