Author: sreeparnacuisine

I'm foodie and want help all the foodies who finds their happiness in food

Chicken Maharani- A Mughlai Dish that looks and tastes both unique||It’s a must try

Chicken Maharani is a Mughlai Dish that looks and tastes both unique. This is that kind of recipe that you can make to change your mood and even if a sudden guest have arrived without a notice and you want to make something quick but with less effort .

It’s so tasty and it goes with Paratha,Pulao,Roti ,Naan and even with steamed rice. It has a rich texture that comes from the nuts and thick gravy from adding 2 types of onions (chopped and paste). The dried fenugreek leaves or kasauri methi adds a different flavor to it.

So, without wasting anymore time…let’s start making Chicken Maharani…in my style 👇👇👇

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 35-40 minutes

Ingredients:

  • 2lbs or 1 kg chicken legs or any curry cut pieces
  • For the spice mix- Dry roast 1 tbs coriander seeds+1 tbs cumin seeds+1 tsp fennel and then grind into a fine powder
  • For the nut paste- 5-6 almonds+8-10 cashew nuts+ 1/4 th cup milk (soak everything for 30 minutes and then grind into a smooth paste
  • For a quick ginger, garlic,onion and green chillies paste- In a blending jar add 1 small onion,7-8 green chillies,3-4 cloves of garlic,1/2 ” ginger and make a smooth paste
  • 1/2 cup yoghurt
  • Salt to taste
  • 1.5 tbs red chilli powder
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 1 cup chopped onions
  • 1.5 tsp kasauri methi (dried fenugreek leaves)
  • 1 tsp mace powder (javitri powder)
  • Chilli flakes and kasauri methi (dried fenugreek leaves) for garnishing

Procedure:

  • Marinate the chicken with 1.5 tbs red chilli powder,1/2 cup yoghurt,1 tbs ginger paste,1 tbs garlic paste,1.5 tsp kasauri methi (dried fenugreek leaves),1 tbs salt
  • Mix everything and marinate it for at least 30 minutes-1 hour and for best result overnight
  • In a pan heat 3 tbs oil on a medium flame and add 1 cup chopped onions and cook it till translucent
  • Now when the onions are translucent then add the onion,ginger, garlic and green chillies paste (see ingredients section for this part)
  • Keep on cooking till the oil separates and then add the marinated chicken to it
  • Mix and cover and cook for 10 minutes on a medium low flame
  • Then add 2 tsp of the prepared spice mix and nuts paste (see ingredients section for this part) and mix
  • Mix till oil separates and add 1/2 cup warm water for the gray
  • Adding water depends on you,that how much thick or thin you want your gravy
  • Add 1/2 tsp of mace or javitri powde and salt to taste and again cover and cook for 10 minutes on a medium flame
  • Now this step is optional, we’re adding 3-4 potatoes cut into halves and quarters
  • We like potatoes in our curry but tout definitely can skip it
  • Again cover and cook for 25 minutes on a medium- medium low flame but you should check in between
  • At this point our Chicken Maharani is done
  • Give it a standing time of 5-8 minutes and its done
  • Garnish it with red chilli flakes and some kasauri methi (dried fenugreek leaves)

You can enjoy this recipe with Pulao,Roti, Paratha and Naan 😊

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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You can also try 👇👇👇

Karuvipillai chicken or Chicken Curry with a Curry leaves spice

Kosha Mangsho/Mutton Curry/Lamb Curry

Quick and Easy Microwave Chicken Curry

Lassi/ Indian Style spices yoghurt drink

Lassi or Indian Style Spiced Yoghurt drink is a popular drink all over India. It mainly originated from North Indian Cuisine.

It is super easy to make and also helps in digestion after a heavy meal. You can adjust the consistency as per your need.

The old school way is to make it with a manual blender but now due to less of time we use a electric blender. But don’t worry the result has no such difference.

So,let’s start making Lassi or Indian Style spiced yoghurt drink…in my style 👇👇👇

Type- Drinks, dessert

Preparation time- 8-10 minutes

Cooking time- 5-8 minutes

Ingredients:

  • 1 cup yoghurt or curd
  • 1/2 cup water
  • 3 tbs sugar
  • 1/2 tsp black salt
  • Pinch of salt
  • 2-3 ice cubes
  • Black salt,roasted spices and pomegranate seeds for garnishing

Procedure:

In blending jar add 1 cup yoghurt
To it add 3 tbs sugar
Add 1/2 tsp black salt
Add pinch of salt and add 1/2 cup water
Now add 2-3 ice cubes and blend
Pour it into a glass and garnish with some roasted spices, black salt and pomegranate seeds

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Aam tel/Hot ‘n’ Sour Raw Mango Pickle

Aam Tel or Hot ‘n’ Sour Raw Mango Pickle is not only a simple pickle from Bengali Cuisine but it’s an emotion for Bengalis.

It is mainly prepared during the summer by our Grandmothers. And we as a kid used to steal it from the jars when our Grandmother is asleep. This was a childhood memory ,and I hope most people have this memories.

This is a very simple recipe,and this flavored oil is used in many items like you can make puffed rice or jhalmuri . With the pickle spice we made you can use to make achaari aloo, achaari chicken.

This Aam Tel can be made simply by washing and drying the raw mango pieces and then soaking them in oil with spices and our cooking medium in sunlight.

So,let’s start making Aam Tel or Hot ‘n’ Sour Raw Mango Pickle…my style 👇👇👇

Type- Pickle

Preparation time- 15-20 minutes

Cooking time- Put it in the sunlight for 7-8 hours, 3-4 days for drying+ 7-8 hours for 3-4 days for soaking

Ingredients:

  • 2 medium sized raw mango (or 1 large)
  • 1.5 tsp salt
  • 1.5 tsp turmeric powder
  • 1 1/4 cup mustard oil
  • 12-15 whole dried red chillies
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp panchphoran
  • 1 tsp fennel seeds (mouri)

Procedure:

  • In a pan first dry roast 12-15 whole dried red chillies,2 tsp cumin seeds,2 tsp coriander seeds,1 tsp panchphoran and 1 tsp fennel seeds
  • Keep on roasting until you get aroma
  • Always keep on moving your laddle, otherwise your spices might get burnt and this is the last thing you want right?
  • Let it come to room temperature and then grind into semi fine or coarse powder
  • Your pickle spice is ready and keep it tightly in a sterilized jar until used
  • Now take 2 medium sized mangoes (or 1 large) and cut it into cubes
  • Wash it thoroughly and then allow it to dry
  • Dry means completely dry,and if possible check each piece so that there is no water otherwise what will happen you know? Your pickle might get fungus
  • So dry them up COMPLETELY
  • Now to your mango pieces and add 1.5 tsp salt and 1.5 tsp turmeric powder
  • Completely coat all the pieces
  • Place it on a dry plate (everything must be dry) and the cover with a meshy cover and put it in the sun
  • Put it in the maximum sunlight and our purpose is to dry out our mangoes
  • You should put it under sun for 3-4 days for at least 7-8 hours
  • Now in a pan add 1 1/4 cup mustard oil and heat it up on a high flame
  • Then cool down to a temperature where you can at least touch with fingers
  • In a clean bowl add our mangoes and add 4 tbs of the pickle spice we made and mix and to it add 1/2 cup of the mustard oil and again mix
  • Take sterilized glass jar and pour our mangoes with spice and oil
  • Give it a shake and add rest of the spice you made with rest of the oil
  • Tighten up the lid and again shake it up
  • Again you need to put it in the sun for at least 6-7 days for 7-8 hours
  • While keeping in the sun remove the lid and cover the mouth with a meshy covering so that it gets proper sunlight and no insects falls or sits on it
  • After 7-8 days your pickle will be ready but to give it more shelf life just put it in the sun almost everyday if possible for at least 2-3 hours
  • Your Aam Tel or Hot ‘n’ Sour Raw Mango Pickle is ready

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Stuffed Eggplant/Bharwa Byangan|| 100% veg recipe

This is a unique dish of eggplant 🍆.

This recipe have different versions in different states of India ,but it is basically a Hyderabadi dish. And you can enjoy it with Roti, Paratha and Naan and even with steamed rice 🍚

Even you can make the spice blend ahead and store in a sterilized glass jar. You can also adjust the spice level according to your taste.

Let’s make Stuffed eggplant/Bharwa Byangan…in my style 👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 6 small eggplants
  • Roasted spices- 8-10 whole dried red chillies,1 tbs cumin seeds,1 tbs coriander seeds with that roast 1 tbs poppy seeds,7-8 cashew nuts,7-8 peanuts,2 tbs dessicated coconut
  • 2 tbs ginger garlic paste
  • 1 small tomato for blending
  • 1 small tomato chopped
  • Salt to taste
  • 2 tbs tamarind water
  • 1 small onion paste
  • 2-3 slit green chillies

Procedure:

  • First roast all the spices,then let it cool down and then grind them coarse
  • Take an eggplant and then cut it diagonally keeping the stem intact
  • Then with the help of a spoon fill the spaces between the eggplant
  • Fry the eggplants for 2-3 minutes on a medium flame
  • Now to it add the onion paste and fry till the color changes and the raw smell goes and then add 2 tbs ginger garlic paste
  • Keep on cooking until the raw smell goes
  • Add 1 small tomato chopped and keep on cooking until its soft
  • Then add the remaining spice blend
  • Cover and cook for 10 minutes on a medium low flame
  • Then add 2 tbs tamarind water and add 2-3 green chillies
  • Again cover and cook for 10 minutes on a medium low flame and its done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then please do like, share and subscribe 😊

Don’t forget to leave your valuable comments in the comment box below 😊

Aamer Tok or Aamer Chutney||a sweet dessert||digestive after heavy lunch

Aamer Chutney or Aamer Tok is a must on summer days after heavy lunch. It acts as a digestive.

Sometimes you can make the consistency thinner and keep it on the sour side or sometimes you can make it on the thicker consistency and make it on the sweeter side.

We like both the sweet and the sour version with some popadum.

Let’s make Aamer Chutney or Aamer Tok…in my style 👇👇👇

Type- Dessert

Preparation time- 10-12 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 2 large raw mango
  • 1 tsp panchphoran
  • 3/4 th cup sugar
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 2 cups of water
  • 1 tsp bhaja masala (dry roast -8-10 whole dried red chillies,1 tbs cumin seeds,1 tbs coriander seeds)

Procedure:

  • Take 2 large raw mango and them peel the skin and cut into strips
  • Then wash thoroughly
  • In a pan add 1 tbs mustard oil and heat it on a medium flame
  • Then add 1 tsp panchphoran and saute for 1 minute on a medium flame
  • Then add the mangoes and fry for 2-3 minutes on medium flame
  • Then add 1/2 tsp turmeric powder and fry and 1 tsp salt
  • Add 3/4 th cup sugar and mix
  • Add 2 cups of water and bring it to boil
  • Cover and cook for 15-20 minutes on a medium low flame- medium flame until the mangoes are soft
  • When you see that the consistency is thicken add 1-2 tsp bhaja masala or roasted whole spices and it’s done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

KFC style chicken tender in air fryer || healthy no guilt recipe

Who doesn’t like Fried chicken tenders?

But sometimes we avoid it ,due to deep frying and getting concerned about consuming oil. We brought a solution to it. No oil, fried chicken tenders.

We made the chicken tenders in Air Fryer 😊

So,let’s start making KFC Style Chicken Tenders…in my style 👇👇👇

Type- Appetizer

Preparation time- 15-20 minutes

Cooking time – 18-20 minutes each batch

Ingredients:

  • 2 lb chicken breast cut into strips
  • 1 cup buttermilk
  • 1 tbs salt
  • 2 tsp crushed black pepper
  • 1.5 cup of all purpose flour
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp of Italian seasoning
  • 1 egg
  • 2 tsp paprika or kashmiri lal mirch
  • Salt to taste
  • 2 cups of soda water (club soda)
  • 3 cups roughly crushed cornflakes

Procedure:

  • In a bowl add 2lb chicken and add 1 cup buttermilk
  • To it add 2 tsp crushed black pepper and 1 tbs salt
  • Then keep it marinated for 2-3 hours or overnight for the best result
  • Drain the excess buttermilk
  • In another bowl add 1 cup all purpose flour
  • To it add 1.5 tsp garlic powder,1.5 tsp ginger powder,1.5 tsp Italian seasoning,2 tsp paprika (kashmiri lal mirch) and salt to taste
  • Add 1 egg and mix it
  • Add almost 2 cups of soda for a fluffy texture
  • The batter should be thick
  • Add all the chicken pieces and mix
  • In place add 3 cups of roughly crushed cornflakes
  • Roll your chicken pieces and coat it properly
  • Then refrigerate it for at least 30 minutes
  • Line up an aluminum foil and add the chicken pieces
  • Spray with oil
  • Bake the chicken for 12 minutes on a chicken mode (380F) on one side
  • Then take it out and again spray with oil and bake for another 12 minutes on the chicken mode (380F)
  • Our chicken tenders in air fryer is ready and served
  • For the honey mustard sauce- add 3 tbs mayonnaise +1 tbs Dijon mustard+1 tbs honey + juice of 1/2 lime and mix
  • For hot mayo sauce- add 3 tbs mayonnaise +2 tbs hot sauce or any chilli sauce and mix

Our oil free Chicken tenders in air fryer is ready and served.

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then please do like, share,and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You may also like 👇👇👇

Chicken wings in Air Fryer and tossed in homemade lemon pepper sauce and homemade barbecue sauce

Chicken wings in Air Fryer and tossed in homemade buffalo sauce

Byangan bharta/Begun bhorta|| veg dish,goes best with Roti or Saada bhaat

Byangan ka bharta is a popular dish all over India.

It is basically roasting the eggplant or Brinjal and then mashing it. Now there are 2 ways to enjoy this bharta
1) Roast tomato,roast garlic and green chillies with some raw onions you can mash everything with mashed eggplant roughly and enjoy it with a drizzle of mustard oil
2) Or you temper oil with some condiments and veggies and enjoy like we did in this video 👇👇👇

Let’s start making Byangan ka bharta…in my style 👇👇👇

Type- Curry, side dish

Preparation time- 10-12 minutes

Cooking time- 18-20 minutes

Ingredients:

  • 1 large eggplant 🍆 cut into half
  • Oil for brushing and salt to season it
  • 1 tsp cumin seeds
  • 1 medium tomato chopped
  • 1/2 cup chopped onion
  • 1 tbs ginger garlic paste (1/2 tbs ginger paste +1/2 tbs garlic paste)
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2-3 green chillies chopped
  • 1/4 th cup chopped coriander leaves or cilantro

Procedure:

  • Cut the eggplant in half,leave for 15-20 minutes and it will allow the eggplant to leave the excess water
  • Wipe off or pat dry the eggplant
  • Brush with oil and season with salt on both sides
  • Bake the eggplant in the air fryer for 6 minutes on 400F on one side and then take it out and again bake for 9-12 minutes on 400F
  • Check if the centre is soft,of not bake for another 2-3 minutes
  • Now take it out and scoop the centre and mashed it with a spoon
  • In a pan heat 2 tbs oil on a medium flame and temper with 1 tsp cumin seeds,saute for 2-3 minutes
  • Now add 1/2 cup chopped onions and again saute it for 3-4 minutes on a medium flame
  • Then add 1 tbs ginger garlic paste and fry till aroma comes
  • Add 1 tomato chopped and salt to taste
  • When the tomatoes are almost soft add 1/2 turmeric powder, 1/2 tsp red chilli powder,1/2 tsp cumin powder and 1/2 tsp coriander powder
  • Cook everything until oil separates
  • Now when the oil separates add 2-3 chopped green chillies
  • Saute for 2-3 minutes and add the mashed eggplant
  • Keep on cooking until oil separates
  • Now add 1/4 th cup chopped coriander leaves or cilantro and it’s done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then please do like, share,and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

Masala Oats|| Healthy and tasty|| Ready in minutes

Masala Oats – Oats are such an ingredient which has all the nutrients, considerable fat and some emulsifier which is perfect for your health and weight loss.

It is easy to cook and is quick fix. It is mushy in look but when you taste it the oats come in whole in mouth. We made this with very less spice that is,we need only turmeric powder and red chilli powder.

So,let’s make Masala Oats…in my style👇👇👇

Type- Breakfast, lunch or dinner

Preparation time- 8-10 minutes

Cooking time- 15-18 minutes

Ingredients:

  • 1 cup oats
  • 2 cups of water
  • Salt to taste
  • 1 tsp cumin seeds
  • 2 tbs oil
  • 1 small tomato chopped
  • 1 small potato diced
  • 1/2 cup veggies- like carrots, beans and sweet corn
  • 1/2 cup finely chopped onions
  • 1 tsp chopped ginger
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2-3 green chillies chopped
  • 1/4 th chopped coriander leaves or cilantro
  • Cheese and chopped coriander leaves or cilantro for garnishing

Procedure:

  • To a pan add 2 tbs oil and heat it on a medium flame
  • Temper it with 1 tsp cumin seeds
  • Then add 1/2 cup chopped onions,and sweat it
  • Add the diced potatoes and fry for 3-4 minutes on a medium flame
  • Then add 1 tsp chopped ginger
  • Keep on frying it
  • Add 1 chopped tomato
  • Then add some veggies and mix
  • Add salt to taste and some spices like 1/2 tsp turmeric powder and 1 tsp red chilli powder and mix
  • Cover and cook for 5-7 on a medium flame or until the tomatoes are soft
  • Then add 2-3 chopped green chillies and 1 cup of oats and mix
  • When the oats are well blended with the spices then add 2 cups of water and mix
  • Cover and cook for 10 minutes on medium flame and its done
  • Add 1/4 th cup chopped coriander leaves or cilantro and mix
  • Turn off the heat and give it a standing time of 3-5 minute and dish it out
  • Healthy and tasty Masala Oats is ready and served

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then please do like, share,and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

Simple Chana masala/ Chickpea curry

Chana Masala/CHICKPEAS CURRY is my all time favorite mainly when I miss my home and want something comfortable.

It is generally made of chickpeas/kabuli chana.

It is a very simple lip smacking recipe.

This recipe is famous recipe of Bengal and is known as Chana Masala. It can be made with onion,ginger,garlic or it can be made 100% veg by not using onion or garlic.

In Bengal after Durga Puja, there is something call ‘bijaya’, in this period people visit people’s house where they exchange some sweets and in every house this recipe is common.

You can say it’s a recipe which has my so many great childhood memories.

It goes great with Roti, Tortillas,paratha or rice or you can just have it as “Chaat”, by adding some tamarind pulp,some bhujiya/sev on the top.

So,let’s make Chana Masala/Chickpeas curry 👇👇👇

Type- Curry,Snack

Preparation time- 15-20 minutes

You need to soak the chickpeas for 8-10 hours or over night and then pressure cook for 3-4 whistles or boil until soft

Cooking time- 30-35 minutes

Ingredients:

  • 200 gm boiled chickpeas
  • 1 large sized tomato,diced
  • 1 large potato cut into cubes
  • Salt to taste
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1.5 coriander powder
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 2 whole dried red chillies
  • 2-3 crushed green cardamom
  • 2-3 crushed cloves
  • 1/2 inch crushed cinnamon stick
  • 2 tsp ginger garlic paste
  • 1/2 cup chopped onions
  • Handful chopped coriander leaves
  • 1 cup hot water

Procedure:

  • In a pan add 2 tbs oil and heat on a medium flame
  • When it’s mild hot add 2 bay leaves and 1 tsp cumin seeds, 2-3 crushed green cardamom,2-3 crushed cloves and 1/2 inch cinnamon stick

Fry well and add 1 cup chopped onions

Fry until translucent and then add 2 tsp ginger garlic paste and mix well
Add 1 tsp red chilli powder and keep on cooking

Add tomatoes and add 1 tsp salt and cook until soft
Add the spices – 1, tsp turmeric powder, 1 tsp cumin powder and 1.5 tsp coriander powder

Now add and give it a quick stir

Add 4-5 tbs water so that the spice doesn’t get burnt

We’ve use 2 tsp of Chhole Masala (store bought) but if do not have ,then skip it

Now add the cubed potatoes and mix until oil separates
Add 1 cup warm water and cover and cook for 15 minutes
Then add the boiled chickpeas and again cover and cook for 10 minutes on a medium low to medium flame

It’s now time to add 1/4 th cup chopped coriander leaves or cilantro

Let’s it simmer for another 5-7 minutes and then dish it out

And its done

We’ve added a step by step video of the recipe 👇👇👇

Hope you like it 😊

If you like our recipes then please do like, share,and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You can also try this with this chickpeas curry/ghugni 👇👇👇

Luchi/Deep fried puffed bread

Jeera Rice/Cumin flavoured rice

Bhature

Jalebi/Jilipi -a popular sweet snack|| quick and easy juicy crispy dessert ready under 30 minutes


Jalebis, are one of the famous sweets from Indian Subcontinent. Like Gulab jamun, jalebis are equally enjoyed in festivals,weddings, breakfast and as dessert.

Like its shape, people have a concept that it has a twisted recipe or needs extra two hands to make 😂😂😂😂, but nothing like that.

We’ve shared the easiest instant jalebi recipe and recipe video below👇

Type: Sweets, Dessert

Preparation time: 15-20 minutes

Cooking time: 20-25 minutes

Ingredients:

  • 2 cups of all purpose flour
  • 2 tbs oil
  • 1/4 th cup yoghurt
  • 1.5 tsp baking powder
  • 3-4 tbs yellow food color (optional)
  • Almost 1.25 cups of water (approximately)
  • For the sugar syrup: 3 cups of sugar, 1.75 cups of water, 2-3 crushed green cardamom pods,1 tsp lemon juice and 2-3 yellow food color (optional)

Procedure:

  • For the sugar syrup- In a pan add 3 cups of sugar to it add 1.75 cups of water
  • Mix it until dissolves
  • Add 1 tsp lemon juice to avoid crystallization
  • Then add 2 -3 crushed green cardamom pods for the flavor
  • Bring it to boil and then add 2-3 drops of yellow or orange food color (optional)
  • We don’t need a concentrated sugar syrup, just drop through the spatula , if the last drop falls the slowest then your sugar syrup is ready
  • Turn off the heat and keep it aside
  • For the batter- In a bowl add 2 cups of all purpose flour and then add 2 tsp oil,4 tbs or 1/4 th cup yoghurt and 1.5 tsp baking powder
  • Add 2-3 drops of yellow or orange food color but it’s optional
  • Give everything a quick mix
  • Then add water gradually to make a slimy batter, like we needed approximately 1.25 cups of water
  • We put the batter in a squeezy bottle
  • Heat oil on a medium flame for deep frying
  • Squeeze the bottle in circles round and round for 2-3 times and leave
  • Don’t worry about the shape,it’s a Jalebi after all
  • When the Jalebis rise up then flip it and keep on frying
  • When you see that the color of the Jalebis have now become dark flip again for the final time
  • Now take out and soak in the sugar syrup for 2-3 minutes and take it out
  • Keep on repeating the process
  • Garnish it with some chopped pistachios and it’s ready
  • Enjoy it with some milk or you can enjoy it with rabdi

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then please do like, share,and subscribe.

Don’t forget to leave your valuable comments in the comment box below

You may also like👇👇👇

👇👇👇

Rosogolla

Gulab Jamun

Jalebi

Boondi ka laddu

Besan ka laddu

Patishapta

Coconut Laddu

Rosh Bora

Baklava

Sandesh

Rasmalai

Hope you like this recipes😊😊😊

Homestyle cottage cheese and potato curry

Matar Paneer/Peas and Cottage cheese curry also known as mutter paneer and its 100% vegetarian North Indian dish consisting of peas and paneer/cottage cheese and spiced with garam masala. It is often served with rice and an Indian type of bread.

It is a very tasty dish and is mostly cooked in many houses when it’s a 100% vegetarian day. It is cooked in festivals and occasions.

This is simple and easy recipe for matar panner/peas and cottage cheese curry is not exactly the restaurant style buta simple homemade dish. This kinds make for a homely comforting meal.

Type- Curry,Veg curry

Preparation time- 8-10 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 250 gm or 1/2 lb Paneer/Homestyle Cottage cheese cut into cubes
  • If you want you can use Tofu also
  • 1 large potato cut into cubes (optional)
  • 1 large tomato chopped
  • Salt to taste
  • For tempering- 1 tsp cumin powder,2 bay leaves,2, whole red chillies,2-3 crushed green cardamom, 2-3 crushed cloves and 1/2 inch crushed cinnamon stick
  • 1.5 tsp ginger paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2-3 green chillies
  • 1 cup water for the gravy ( depends on how much thick or thin you want)

Procedure:

  • In a pan 3 tbs oil and heat it on a medium flame and fry 250 gm of paneer cut into cubes
  • Add 1/2 tsp salt and saute for 2-3 minutes and then take it out
  • Add the cubed potatoes
  • Add 1 salt and 1 tsp turmeric powder and fry until light brown
  • And keep aside
  • In that pan add 1 tbs oil ( if needed)
  • When the oil is mild hot add the tempering – 2 dried red chillies,2 bay leaves,2-3 crushed green cardamom pods, 2-3 crushed cloves, crushed 1/2 inch cinnamon stick,1 tsp cumin seeds
  • Cook until aroma comes
  • Add 1.5 tsp ginger paste
  • Saute for 2-3 minutes
  • Add the diced tomatoes and add salt to taste and cook until soft
  • Add 1 tsp turmeric powder and keep on cooking
  • Then add 1 tsp red chilli powder,1 tsp cumin powder, 1 tsp coriander powder
  • Fry till the oil separates
  • Add the fried potatoes and mix
  • When the oil separates add 1 cup of warm water
  • Cover and bring it to boil
  • When the gravy comes to boil add the fried paneer
  • Mix and cover and cook for 10 minutes on a medium flame
  • Now add 2-3 green chillies
  • Then finally add 1 tsp ghee or clarified butter
  • Let it simmer for another 5-7 minutes on a medium flame and our curry is ready

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Dum aloo in white gravy/ Sada Aloor Dum || No onion no garlic || perfect with Roti, paratha, naan and pulao

Dum aloo in white gravy or Sada Aloor Dum is a no onion no garlic recipe and is super delicious.

It is slow cooked in thick white gravy. It’s rich taste made it ideally tasting with Luchi, Poori, Roti, Paratha and Naan. It is a very effortless cooking which needs some basic spice with some nuts to give it richness.

It is ideal to cook during special occasions or festivals when you need to cook something with no onion and no garlic.

Let’s start making Dum aloo in white gravy or Sada Aloor Dum…in my style 👇👇👇

Type- Curry
Preparation time- 30 minutes for the soaking and cut the potatoes in between

Cooking time- 30-35 minutes

Ingredients:

  • 7-8 potatoes cut into halves
  • Soak in 15-20 cashew nuts+7-8 raisins+ 2 tbs poppy seeds
  • For tempering- 2-3 crushed green cardamom pods,2-3 crushed cloves,1/2 inch crushed cinnamon stick,1 tsp cumin seeds, 2 whole dried red chillies,2 bay leaves
  • 1 tbs ginger and green chillies paste
  • 1/2 cup water+1/4 th cup milk (or substitute with water)
  • Salt to taste
  • 7-8 raisins
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp crushed kasauri methi (crushed dried fenugreek leaves)
  • 2-3 slit green chillies

Procedure:

  • In a pan add 3 tbs oil
  • Add the potatoes and saute it for 2-3 minutes on a medium flame
  • Then fry 7-8 raisins until plump and then take it out
  • Take them out and keep them aside
  • In between blend the soaked spices smoothly
  • In that oil and all the tempering and saute for 1-2 minutes or until aroma comes
  • Then add 1 tbs ginger and green chillies paste
  • Now add the blended spices and keep on cooking,if needed add 2-3 tbs water
  • When you see that oil separates then add 1 tbs butter or ghee and the splices – 1 tsp cumin powder and 1 tsp coriander powder again keep on cooking
  • When oil separates then add 1/2 cup water and cook
  • Then after 5-6 minutes of cooking on a medium flame add the fried potatoes and mix them evenly
  • Add the plump raisins and 1/4 th cup milk mix and then cover and cook for 20 minutes on a medium low flame
  • Then add 2-3 slit green chillies and again cover and cook for 5-7 minutes on a medium flame
  • Now add 1 tbs butter or ghee and then turn off your heat and give a standing time of 5 minutes
  • Our Dum aloo in white gravy or Saada Aloor Dum is ready and served

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You can also try👇👇👇

Railway Canteen Style Puri/Attar Luchi/Deep fried puffed whole wheat breads

Hinger kochuri/Asfoetida flavoured deep fried puffed breads

Luchi or Deep fried puffed breads

Kachauri wale aloo ki sabji/ Sweet shop style potato curry

Koraishutir kachauri/ Spicy peas stuffed deep fried bread

Aloo aur Shimla mirch ki sabzi/ potato and green bell pepper curry

Dum aloo

Homemade Green Chilli Sauce||3 ingredients sauce||Perfect with fritters,pakoda and Info Chinese foods

If you are fond of Indo Chinese food like me, then you definitely need this recipe. It is hot and tangy and adds that restaurant style taste.

It mainly needs the 3 G’s from our kitchen- ginger, garlic and green chillies with that a tsp of salt and its done.

So, let’s start making Homemade green chilli sauce…in my style 👇👇👇

Type- Sauce,dips

Preparation time- 10-12 minutes

Cooking time- 15-18 minutes

Ingredients:

  • 1/2 lb green chillies
  • 7-8 cloves if small garlic or 3-4 if large cloves of garlic
  • 1 inch ginger
  • 1 tsp salt
  • 1/2 tsp ajeena motto or msg (optional)
  • 1/2 cup of water
  • 3-4 tbs water
  • 2-3 tbs vinegar
  • For slurry- 1 tsp cornflour+3-4 tbs water

Procedure:

  • In a pan heat on a medium flame 3 tbs oil
  • Then add the roughly diced garlic and roughly diced ginger
  • We are going to add altogether
  • Then add the green chillies and fry
  • Add 1tsp salt
  • Saute for 2-3 minutes on a medium flame
  • And then add 1/2 cup of water and cover and cook for 10 minutes on a medium low flame until the color changes to pale green
  • We added 1/2 tsp ajeena motto or msg but it’s 100% optional (it only makes it taste like store bought)
  • Cover and turn off the heat
  • Let it cool down
  • Now put everything in a blender and add 3-4 tbs vinegar and blend till smooth
  • Pour this on the same pan and cook for 2 minutes on a medium flame,if needed add 2-3 tbs water
  • When its comes to boil add the slurry slowly that we made
  • Cook for over 3-4 minutes on a medium flame and it’s done
  • Let it cool down and then pour in a sterilized bottle
  • You can keep it in the refrigerator for months

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You may also like 👇👇👇

Hot Momo Sauce

Schezwan Chilli Sauce

Kara Chutney or instant Chilli Garlic Chutney

Homemade Chilli Garlic SauceRed Chutney and green chutney for fritters and kebabs

Begun posto/ Eggplant cooked in poppy seed and mustard sauce

Eggplant cooked in poppy seed and mustard sauce or Bengali’s authentic Begun posto is one such dish where you can easily say we just don’t need any such spices.

It’s is super easy and full of fragrance. It gets its creamy texture from the poppy seed paste and the pungency from the mustard seeds. It is such a curry with what you can easily wipe off one full plate is steamed rice (sada bhaat). Bengali’s just love this dish. It’s is 100% veg and requires very less of your time and effort.

So let’s start making Begun posto /Eggplant cooked in poppy seed and mustard sauce… in my style 👇👇👇

Type- Curry
Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • Soak in warm water – 2 tbs poppy seed+1 tbs mustard seeds,then make it a fine paste with 1/2 tsp turmeric powder,3-4 green chillies and 1 tsp salt
  • For tempering- 1.5 tsp Kali here/kalaunji/onion seeds and 2 green chillies
  • 1 eggplant cut into wedges or any desired shape
  • 1 cup sliced onions
  • 1 large or 2 small tomatoes
  • 3 tbs beaten yoghurt
  • 2-3 whole green chillies
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/4 th cup chopped coriander leaves
  • 2 tbs mustard oil for drizzling (optional)
  • Salt to taste

Procedure:

  • In pan add 3 tbs,heat on a medium flame and add the eggplants (coated with 1 tsp turmeric powder and 1 tsp salt)
  • Fry till golden brown on both sides
  • Take them out and keep it aside
  • In that oil add 1.5 tsp Kalo jeera/kalaunji or onion seeds with 2 green chillies
  • Saute it for 1 minute and then add 1 cup of slices onions and fry till it becomes golden brown
  • To that now add 1 large tomato or 2 small tomatoes chopped and cook till soft
  • It’s time to add some regular spice like 1 tsp turmeric powder and 1 tsp red chilli powder and mix
  • Now add the poppy seed and mustard paste we made and mix
  • It is time to add 3 tbs beaten yoghurt now
  • Cover and cook for 10 minutes on a medium low flame
  • When everything is mixed then add the fried eggplants
  • Coat and again cover and cook for 10 minutes on a medium low flame
  • When the oil separates add 1/2 cup of water for the gravy but if like it dry,then no need to add the water
  • Give it a quick mix and cover and cook for 7-8 minutes on a medium low to medium flame and its done
  • Let’s now dish it out and to enhance the flavor drizzle 2 tbs mustard seeds from the top
  • For the final touch add 1/4 th up of freshly chopped coriander leaves cans it’s done

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You may also like 👇👇👇

Shorshe begun /Eggplant cooked in mustard sauce

Eggplant fry/Begun bhaja

Doi Begun/Eggplant cooked in simple yoghurt

South Indian Style Sambaar

Microwave khichuri|| Quick and easy|| Less oil -more healthy

Khichuri/ Indian style risotto is all time comfort food to me and a customary cook during Bengali festivals.This humble dish is a staple in most households in India and every time I make it, I am transported back to Kolkata, where I had this dish a lot while growing up.

Khichuri/khichdi or Indian style risotto is one of those rare dishes that effortlessly strides the boundary between what’s considered ‘ordinary’ and ‘special’ when it comes to cooking.

Adding vegetables to the rice and lentil makes it a perfect one pot meal. Essentially a porridge of rice and dal tempered with a handful of spices (that can vary from region to region), khichuri/khichdi or Indian style risotto can be as plain or as rich as you want it to be. It ranges from the mild, runn

Ingredients:

  • 1/2 cup gobindobhog chal/ kali jeera rice/ghee rice or any short grain rice or you can use risotto rice
  • 1/2 cup yellow split lentils/ moong dal
  • 1 tsp panch phoron/ Indian all spice consists of- nigella seeds( kalo jeere), fennel seeds( mouri), fenugreek seeds( methi), black mustard seeds (kalo shorshe), cumin seeds ( gota jeere)
  • 2 whole red chillies
  • 1 tbs ginger paste
  • 2 medium sized potato diced
  • 1 large tomato chopped
  • Salt to taste
  • 1 tsp turmeric powder
  • 2 tbs sugar (change according to taste)
  • 3-4 green chillies
  • 4-5 green chillies
  • 3-4 tbs genorous drizzle of clarified butter or ghee
  • 3 tbs oil
  • Freshly ground garam masala-3 cardamom pods,3 cloves and 1/4 th inch cinnamon stick
  • 3 cups water
  • 2 cups warm water

Procedure:

  • In a bowl add 3 tbs oil,to it add 1 tsp cumin seeds and 1 tsp panchphoron
  • To that add 2 whole red chillies,1 tbs ginger paste
  • Add 1 large tomato diced or 2 small tomatoes and 1 tbs salt and mix
  • Microwave it for 2 minutes on high power/PL 10/100% whatever your microwave have highest power
  • In between mix the rice and dal and wash thoroughly and drain the water
  • Our tomatoes have softened,so now it’s time to add the rice and daal mix
  • Add 3 cups of water and 1 tsp turmeric powder and mix
  • Now for 8 minutes on a high power cook it (PL 10/100%)
  • Mix and now add the freshly ground garam masala,5-6 green chillies and 2-3 diced potatoes
  • This time microwave it for 15 minutes on medium temperature i.e PL 6 or 60%
  • At this point you might find that the water has dried up,so we need to add 2 cups of warm water and mix
  • Again cook for another 5 minutes on PL 6/ 60% power
  • It’s almost done,so now cook it for 5 minutes on high power PL 10 or 100%
  • You can add 1 tbs ghee or clarified butter and our microwave khichuri/khichri is ready

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You may also like 👇👇👇

Fada ni khichri/ broken wheat and lentils healthy one pot dish

Saboodana khichdi/ Tapioca and potato one pot dish

Bengali khichuri/ Veg one pot rice and lentil Bengali style

Microwave steamed rice

Phyana bhat /One pot soft rice and veggies

Lemon Bars|| Quicksand easy||Made from scratch

Lemon bars- an unique dessert that can easily bring smile on your face. It is made easily with all the ingredients in your home.

What we need ???? Simple- lemon, sugar,flour,butter and eggs all at room temperature.

And what is the most important ingredients for any cooking is love and patience.

So,let’s start making and baking quick and easy lemon bars…in my style 👇👇👇

Type- Dessert

Preparation time- 25-30 minutes

Cooking time- 18-20 minutes+ 35-40 minutes

Ingredients for the short crust bread:

  • 2 cups of all purpose flour
  • 1/2 lb butter at room temperature
  • 1/2 cup sugar

Ingredients for the lemon custard filling:

  • 1 cup of freshly squeezed lemon
  • 1 tbs freshly grated lemon zest
  • 7 eggs at room temperature
  • 3 cups of sugar
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup powdered sugar to sprinkle

Procedure for the short crust bread:

  • In a bowl add 2 sticks of butter cut into cubes
  • Then add 1/2 cup of sugar and then cream them together
  • Whisk them and then add 2 cups of all purpose flour and then whisk again
  • You will get a granulated texture dough
  • Then pour it over a 13″ by 9″ greased tray
  • Mould it on the pan
  • Bake the short crust bread on a preheated 350F for 18-20 minutes
  • You can see that the crust will look brown from all the sides

Procedure for the lemon custard filling:

  • In a bowl crack 7 eggs at room temperature,then to it add 3 cups sugar
  • Whisk and blend it together
  • Now to it add 1 cup of freshly squeezed lemon juice and 1 tbs freshly grated lemon zest
  • Again whisk until everything is well blended
  • Then add 1 cup of all purpose flour and mix until every bit if dry flour is blended

Procedure for assembling the lemon custard filling and the short crust bread:

  • Pour the lemon custard over the short crust bread
  • Again bake it for 30-35 minutes on a preheated 350 F,or until the custard is set
  • The best way to see that the custard is set or not is that,after taking it out shake the pan
  • If it doesn’t wobble at the centre then it is baked
  • Let it allow it to come to a room temperature
  • Then set it in the refrigerator for 1 hour
  • Take it out and sprinkle the powdered sugar and cut into desired pieces
  • Again keep it in the refrigerator for 2 hours before serving

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Bhindi masala/Spicy Okra masala/Masala dhyarosh||100% veg and absolutely delicious

This a very popular North Indian Dish and is very flavorful and equally delicious.

It’s is a very easy dish and can be enjoyed with Roti, paratha ,naan and steamed rice (sada bhaat).
There are many people who are not at all okra/bhindi/dhyarosh lovers. But believe me if any person tries this dish the way we make in our home,you are really gonna fall in love with this dish.In India there are Thursday and Saturday means veg day in many homes. So,it made try different varieties of veg dishes,that will make you love vegetables.

So let’s start making the Bhindi masala…in my style 👇👇👇

Type- Curry

Preparation time- 15-18 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 150 gm dhyarosh/ okra/bhindi
  • 2 medium sized potatoes cut into wedges
  • Salt to taste
  • 1 tbs ginger garlic paste
  • 1 cup chopped onions
  • 1 cup cubed onions
  • 1 large tomato
  • For tempering- 2-3 crushed cardamom pods,1/4 th inch crushed cinnamon stick
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2-3 green chillies
  • 1/4 th cup hot water

Procedure:

  • In a pan heat 3 tbs oil and fry 1 cup of cubed onions for 2-3 minutes on a medium high flame and then take it out
  • In that pan add 150 gm of okra/dhyarosh/bhindi and fry on a medium high flame for 3-4 minutes and then take it out
  • In that pan if needed add 1 tbs oil and add the temperings- 2-3 crushed cardamom pods,1/4 th inch crushed cinnamon stick,2 whole dried red chillies, 1 tsp cumin seeds and 1 tsp fenugreek seeds (methi)
  • Fry till aroma comes and add 1 cup of finely chopped onions and fry till translucent
  • Add 1 tbs ginger garlic paste and cook until the raw smell of ginger and garlic paste is gone
  • Now add 1 large tomato and salt to taste
  • Cook the tomatoes until soft
  • Then add the spices- 1 tsp turmeric powder, 1 tsp coriander powder and 1 tsp red chilli powder
  • Cook everything until oil separates
  • Now add the potatoes
  • Mix and cover and cook for 15 minutes on a medium low flame
  • Then add the fried dhyarosh /okra/bhindi and mix
  • Add 1/4 th cup of hot water and mix
  • Again cover and cook for 10 minutes on a medium low flame and then mix
  • Add 2-3 green chillies and mix and again cover and cook for another 10 minutes on a medium flame
  • Now as your okra and potatoes is cooked, it’s time to add the fried onions and mix
  • Our Bhindi masala/Masala dhyarosh/Spicy Okra masala is now ready

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You may also like 👇👇👇
Saarso bhindi/Shorshe dhyarosh/Okra cooked in mustard sauce

Sambaar South Indian Style/ Lentil stew

Kurkure Bhindi/Crispy fried Okras

Veg Momo||Tibetan dish|| Easy recipe made in minutes

Momos are a kind of dumpling popular in Nepal, Sikkim and Tibet and are similar to Chinese pot sticker. Momos are made of flour and dough with water. White flour is generally preferred with yeast and baking sida to give that doughy texture.

You can use any kind of filling, Pure veg filling made of cabbage or nonveg have so many varieties like, chicken, prawn/shrimp, pork etc.

But we’ve shared a recipe of the dough made without the yeast and baking soda.

These are handmade veg momos adequately stuffed with 100% veg filling. The filling fully flavored with spring onions and garlic just take your love for food to a next level.

This recipe is very popular in my home, specially during winters.

Let’s cut the bush and come to the recipe.

Type: snacks

Preparation time: 20-25 minutes

Cooking time: 15-20 minutes

Ingredients for the dough:

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1 tbs oil
  • 1/4 th cup water or as required to knead a semi soft dough

Ingredients for the stuffing:

  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 1.5 tsp chopped green spring onions
  • 1/2 cup mixed finely chopped veggies like- carrots,beans and peas
  • 1/2 cup shredded cabbage
  • Salt to taste
  • 1 tsp black pepper
  • 2 tsp chopped spring onions

Procedure for the stuffing:

  • In a pan add 2 tbs oil heat it on a medium flame
  • Add 1 tsp garlic,1.5 tsp chopped green onions and 1 tsp green chillies
  • Add 1 tsp chopped ginger and saute for 1-2 minutes
  • To that add 1/2 cup veggies like -carrots ,beans and peas again saute for 2-3 minutes on a medium high flame
  • Then add 1 cup of shredded cabbage ,salt to taste and 1 tsp black pepper and saute for another 3-4 minutes on a medium high flame and its done
  • Turn off the heat and add 2 tbs chopped spring onions and it’s done
  • Keep it aside and our filling is ready

Procedure for the momo dough:

  • In a bowl add 1 cup all purpose flour
  • Add 1 tsp salt and 1 tbs oil
  • Add almost 3/4 th cup water or as required to knead a semi hard dough

Assemble the momo:

  • Make small roundels out of the dough
  • Roll out the dough
  • Apply water on the edges
  • Applying water helps sealing the momos
  • Spoon adequate amounts of the fillings
  • And give your desired shape
  • We’ve shown a 2 step wrapping technique
  • In between let’s make the steamer ready
  • Pour 1.5 cup of water in the base of the steamer ( amount of water may vary according to the size of steamer you are using)
  • We’ve used a 2 tier steamer
  • Now apply oil to the lower tier and place the momos
  • Again apply oil to the second tier and place the momos
  • Steam the momos for 15-20 minutes or until translucent
  • Our Momos are now ready

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You may also like 👇👇👇

Steamed chicken momo

Chicken fried wantons

Tandoori Momos

Momo chutney

Hot Momo Sauce/Dumpling Sauce|| quick and easy

Momo Sauce or hot dumpling sauce is the ideal side for a freshly steamed momo,fried momo , steamed dumplings and fried dumplings.

It is super super easy and is ready with 5-6 minutes. It is a hot and tangy sauce and is cand be made in advance and stays perfect for months,if kept oba sterilized bottle.

Let’s make hot momo sauce/dumpling sauce…in my style 👇👇👇

Type- Sauce

Preparation time- 2 hours for soaking

Cooking time- 5-6 minutes

Ingredients:

  • 15-18 whole red chillies (deseeded)
  • 2/3 rd cup white vinegar
  • Salt to taste
  • 2–3 large garlic cloves or 5-6 garlic cloves depending on the size of the cloves
  • If needed 1-2 tbs water

Procedure:

  • In a bowl add 15-18 dried whole red chillies and then deseed them
  • Add 2/3 rd cup of vinegar and press with hands to soak them
  • Soak for 2 hours
  • If you want you can soak 2-3 garlic cloves or 5-6 garlic cloves depending on the size now or you can add the garlic cloves while blending
  • After 2 hours,put everything into a blender and add salt to taste and blend
  • It must be a smoother texture so,if you need add 1-2 tbs water and again blend
  • You hot momo or dumpling sauce is ready to enjoy

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Don’t forget to leave your valuable comments in the comment box below 😊

You may also like 👇👇👇

Homemade Chilli Garlic Sauce

Schezwan Chilli Sauce

Kara Chutney

Red Chutney and green chutney perfect for kebabs,fritters and sandwiches

Cauliflower and potato curry/Phulkopi Aloor Dalna/Aloo Gobi ki Rassedar Sabzi||No onion no garlic|| 100% veg

Aloo Gobi (potatoes and cauliflower) is a popular Indian dish in which potatoes and cauliflower is cooked with some simple spice and tomatoes,even it can be cooked with onion and garlic.

But this variety we made is simple and 100% veg without onion and garlic.

It is very easy and goes almost with every Dish from rice to tortillas.

It is also very famous in my home,my kids and husband just love it with steamed rice.

Let’s make aloo gobi curry/cauliflower and potato curry 👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 2 large potatoes peeled and diced
  • 1 medium sized cauliflower separated into florets
  • 1 large tomato roughly chopped
  • 1 tsp cumin seeds
  • 1 cumin powder
  • 1tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 cup fresh peas (blanched)
  • Salt to taste
  • 1 tbs ginger paste
  • 2 bay leaves
  • 2 whole red chillies
  • 4-5 green chillies ( adjust heat according to your taste)
  • 2 bay leaves
  • 1.5 cup warm water
  • 1 tbs ghee or clarified butter

Procedure:

  • In a pan add 3 tbs oil,heat on a medium flame
  • Add the florets of cauliflower coated with 1 tsp salt and 1 tsp turmeric powder
  • Fry them till golden brown and then take it out
  • In that oil fry the diced potatoes coated with 1 tsp salt and 1 tsp turmeric powder
  • Fry them till golden brown and then take it out
  • For tempering add 1 tsp cumin seeds,2 whole red chillies and 2 bay leaves
  • Then add 1 tbs ginger paste and saute for 1-2 minutes on a medium flame
  • Now add 1 large tomato or 2 small tomatoes diced
  • Fry till soft
  • At this add the spices- 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp cumin powder and 1 tsp coriander powder
  • Mix them and cook till the oil separates
  • When the oil separates,add the fried potatoes
  • Cover and cook for 10 minutes on a medium low flame
  • Now add 1.5 cups of warm water (adjust heat according to your need)
  • Again cover and cook for 10 minutes on a medium flame
  • When the boil comes add the fried cauliflowers,4-5 green chillies and 1 tbs ghee or clarified butter
  • Cook it for another 8-10 minutes on a medium- medium low flame and its done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Chicken Tikka in air fryer|| super healthy and tasty|| no oil chicken tikka

Chicken Tikka Kebab We think it does not need any more introduction.

It is a very common item which we generally order when we go in a restaurant.

It is spicy and tangy and has a Desi taste that makes it so special.

It is a delicious appetizer packed with flavors.

Now this recipe is a special one as we made our Chicken Tikka Kebab in Air fryer.

So,air fryer means almost no oil and healthy.

It gives a look and texture as if you grilled it outside in a griller with coal, and it also tastes amazing.

So , let’s start making Chicken Tikka Kebab in air fryer…in my style 👇👇👇

Type- Kebab, grill

Preparation time- 20-25 minutes + 1-2 hours for marination (or overnight for best result)

Cooking time- 30-35 minutes

Ingredients:

  • For the tikka masala- 1/4 th cup coriander seeds,1/4 th cup cumin seeds,8-10 whole red chillies,7-8 cardamom pods,7-8 cloves,2 inch cinnamon stick,1/2 star anise,2 tbs kasauri methi (dried fenugreek leaves),1 tsp javitri powder (mace powder),1 tsp jaiphol (nutmeg powder)
  • 900gm or 2 lb boneless chicken breast
  • Salt to taste
  • 1/4 th cup yoghurt
  • 2 tbs ginger garlic paste
  • 1 tbs green chilli paste
  • Juice of 1 whole lime
  • 3 tbs mustard oil
  • We are going to use 3 tbs of the tikka masala we are going to make
  • 1 tsp garam masala
  • 3 tbs roasted besan or gramflour

Procedure:

  • In a pan dry roast-1/4 th cup coriander seeds,1/4 th cup cumin seeds,8-10 whole red chillies,7-8 cardamom pods,7-8 cloves,2 inch cinnamon stick,1/2 star anise,2 tbs kasauri methi (dried fenugreek leaves),1 tsp javitri powder (mace powder),1 tsp jaiphol (nutmeg powder)
  • Now allow it to cool down
  • Grind it to a fine powder
  • In a bowl add 3 tbs yoghurt,2 t d ginger garlic paste,2 tbs red chilli paste,juice of 1 whole lime,salt to taste,3 tbs of the tikka masala powder,1 tsp garam masala and 3 tbs mustard oil
  • Whisk until smooth
  • Add 3 tbs roasted besan or gramflour and again whisk until smooth
  • Add our chicken pieces to it
  • Mix and marinate for at least 30-35 minutes or overnight for best result
  • Every air fryer has a different attachments, like mine have a kebab rack but many don’t have
  • Mine have skewer and we need to put it in the skewer and lock it in the rack
  • For any other air fryer,lay on the rack but before laying grease it,set a temperature of 400F cook for 15 minutes and again flip and cook for another 15 minutes
  • For mine we need to touch the Kebab mode and the rotisserie mode and it will take the temperature of 400F and a time of 30 minutes and our Chicken Tikka is ready

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Buffalo sauce with chicken wings

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Korean fried chicken wings

Chicken wings tossed in Buffalo sauce and made in air fryer and Oven

Chhanar Dalna/cottage cheese curry|| 100% veg|| No onion no garlic

Cottage cheese curry or Chhanar Dalna is a signature typical Bengali dish and is very popular.

It is 100% vegetarian with no onion and no garlic. It is healthy as even the cottage cheese is in home, fresh!!!

You just need the basic cumin,coriander and red chilli with ginger and you are done.

So,let us make Chhanar Dalna/Cottage cheese curry…in my style 👇👇👇

Ingredients:

  • 1 litre full fat milk
  • 3 tbs vinegar
  • 3 tbs water
  • 2-3 medium sized potatoes cut into halves and quarters (coat the potatoes with 1 tsp turmeric powder and 1 tsp salt)
  • 2 small tomatoes or 1 large tomato chopped
  • Salt to taste
  • 1 tsp turmeric powder
  • For tempering- 2 whole red chillies,2 bay leaves and 1 tsp cumin seeds
  • For the spice mix- grind 1 tsp coriander seeds,1 tsp cumin seeds,3-4 whole red chillies
  • For the garam masala mix- grind 3 cardamom pods, 3 cloves,1/4 th inch cinnamon stick
  • For the ginger and green chilli mix- grind 1/2 inch ginger and 2-3 green chillies
  • 1 tbs ghee or clarified butter
  • 1.5 cups of water for the gravy
  • 2 tbs sugar

Procedure:

    • First step is to curdle the milk: For that in a deep dish pan add 4 cups of full fat whole milk bring it boil and in another bowl add 3 tbs water and 3 tbs vinegar and mix
    • Stir the milk for 25-30 seconds
    • Now add the vinegar mixture spoon by spoon into the milk and stir
    • Don’t put the vinegar mixture all at a time
    • Add spoon by spoon and stir
    • And you can see the milk is slowly curdling
    • Keep on adding the vinegar mixture until the cheese and the water separates
    • Now drain it on a cheese cloth (muslin cloth or any clean cloth)
    • Wash the cheese with fresh water 2-3 times
    • Now in that cloth squeeze the cheese so that all the water comes out
    • Hang it for 5-8 minutes and that’s enough
    • Take it out on a big flat plate where you can knead it
    • Second important step is kneading: our goal will be to see that there is no grainy cheese left after kneading
    • Now give shape to the cottage cheese dough,you can shape it into balls or into discs
    • In another bowl make a mixture of the spice mix+garam masala+ginger and green chillies mix+ 3 tbs water,mix and keep aside
    • Add 3 tbs oil to the pan and shallow fry the cottage cheese discs until evenly golden brown on all sides
    • Take them out
    • Now fry the potatoes until golden brown and then take them out
    • In that oil if you need add 1 tbs oil
    • Heat on a medium flame cand add 2 whole red chillies,2 bay leaves and 1 tsp cumin seeds as tempering
    • When aroma starts coming add the chopped tomatoes and add salt to taste
    • When the tomatoes are softened add the spice mix we made and cook until oil separates
    • Now cover and cook for 5 minutes on a medium low flame
    • Remove the cover and as the oil has separated now add the fried potatoes and mix
    • Mix them and cover and cook for 10 minutes on a medium low flame
    • Then as you see oil separates add 1.5 cups of water for the gravy
    • Adjust water according to your need
    • Again cover and cook for 5-8 minutes on a medium flame
    • When our gravy comes to boil add in our fries cottage cheese discs and 1 tbs ghee or clarified butter with 1 green chilli for the flavor
    • Adding the green chilli is optional
    • Cover and cook for 5-6 minutes on a medium flame and its done

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Karuvipillai Chicken or curry leaves chicken|| Homemade curry leaves masala|| Unique Curry to try

Karuvipillai Chicken or Curry leaves chicken is a very popular South Indian dish.

It is a very unique dish. It goes good with almost everything like roti ,parathas,naan and steamed rice.

Here we make spice powder or masala by slowly roasting it. Slow roasting always enhances the taste.

So,let’s start making Karuvepillai Chicken or Curry leaves chicken curry…in my style 👇👇👇

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 35-40 minutes

Ingredients:

  • 900 gm or 2lbs chicken (with or without bone)
  • 1 medium sized onion chopped
  • 1 small tomato chopped
  • 2 tbs ginger garlic paste
  • Salt to taste
  • 4-5 green chillies
  • 2-3 serrano pepper (optional)
  • 1 tsp turmeric powder
  • 1/2 cup chopped coriander leaves or cilantro
  • For the curry leaves spice- 2 tsp coriander seeds, 1 tsp cumin seeds,1 tsp fennel seeds,3 cardamom pods,3 cloves,1 inch cinnamon stick,1 tsp whole black pepper,4-5 whole red chillies,10-12 curry leaves

Procedure:

  • In a pan dry roast-2 tsp coriander seeds, 1 tsp cumin seeds,1 tsp fennel seeds,3 cardamom pods,3 cloves,1 inch cinnamon stick,1 tsp whole black pepper,4-5 whole red chillies
  • Saute it for 1-2 minutes and keep on stirring
  • Then add 10-12 curry leaves and cooking until the leaves curls up
  • Allow it to cool and then grind it into a fine powder
  • In a pan add 3 tbs oil and heat on a medium flame
  • Then add 1 medium sized chopped onions
  • Fry it till translucent,then add 2 tbs ginger garlic paste and keep on frying until aroma comes
  • Now add 1 small chopped tomato and fry till soft
  • Add 1tsp turmeric powder and fry
  • Then add 900 gm or 2 lbs chicken and mix
  • At this point add 3 tbs of our freshly prepared curry leaves masala or karuvepillai masala
  • Now keep on cooking
  • For the first 10 minutes cook on a medium flame and keep on stirring in between
  • When the chicken starts leaving water,cover and cook for 15 minutes on a medium low flame
  • You can see now that your chicken is almost ready
  • You might see that has simultaneously released both water and oil
  • Now raise your cooking temperature to medium low to medium and try to dry your chicken
  • Here you have to remember 1 thing if you want gravy ,then add water and cook it accordingly,but if you want it dry then don’t add water and keep on cooking until the released water from the the chicken reduces
  • Ok,now where was I? Yes after removing the cover,keep on cooking the chicken until oil completely separates and your chicken is ready

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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