Author: sreeparnacuisine

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

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

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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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Sabudana kheer/Shaboor payesh/ Tapioca pearls pudding||perfect for Bhrat or fasting|| healthy and tasty

Sabudana kheer or tapioca pearls pudding or Shaboor payesh is a healthy sweet dish and is equally popular in all parts of India.

It is a very healthy dish and can be enjoyed during the time of fasting. It is also very easy to make. Just you need to soak it overnight and then boil in it water , transfer to milk and your dish is ready

So,let’s make sabudana kheer or tapioca pearls pudding or shaboor payesh…in my style 👇👇👇

Type- Dessert, Sweet

Preparation time- 5-6 hours in soaking

Cooking time- 20-25 minutes

Ingredients:

1 cup sabudana or tapioca pearls
1/2 litre or 500 milk
2 cups of water
1/4 th cup chopped almonds
2 tbs raisins or kissmiss
1/2 cup sugar
1/4 tsp saffron
Chopped almond and raisins for garnishing

Procedure:

In a bowl soak 1 cup saboo/tapioca pearls or sabudana with 1.5 cups of water for 5-6 hours
Then drain the sabudana or tapioca pearls
In a deep dish pan add 500 ml full fat milk (preferably full fat)
Bring it boil and then keep on stirring
Add 1/2 cup of sugar
Add 1/4 th cup chopped almonds
Add 2 tbs raisins
Wait till the milk reduces
On the other hand boil 2 cups of water and add the tapioca pearls or sabudana or shaboo
When it becomes translucent add it to the milk
Keep on mixing for 5-8 minutes on a medium flame and your sabudana kheer or tapioca pearls pudding or Shaboor payesh is ready

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

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Kara Chutney/instant chilli garlic chutney|| perfect for Dosa,Idli and Uttapam or even with roti, parathas

Kara Chutney or instant chilli garlic chutney is a popular side dish or dip from the Tamil Cuisine.

It goes perfectly with Dosa, Idli, Uttapam and Appam and even with parathas also. It is so simple that you need only garlic,tomato and onion.

It’s quick and takes only 15 minutes if your time.

So,let’s start making Kara Chutney or instant chilli garlic chutney…in my style 👇👇👇

Type- side dish or dip

Preparation time- 8-10 minutes

Cooking time- 15-18 minutes

Ingredients:

1 tbs chana daal (bengal split pea)
1 tbs urad daal (black split pea)
3-4 garlic cloves
6-7 whole red chillies
1/2 cup chopped onions
1 large tomato chopped (2 small tomatoes)
Salt to taste
For tempering- 1/2 tsp urad daal or black split pea+1 tsp mustard seeds,5-6 curry leaves

Procedure:

In a pan heat 2 tbs oil on a medium flame
Add 1 tbs chana daal or bengal split pea and 1 tbs urad daal or black split pea
Then add 5-6 whole red chillies
Add 3-4 garlic cloves , depending on the size (mine is big ,if you get small add 5-6 garlic cloves)
Fry till aroma comes
Then add 1/2 cup chopped onions and fry till translucent
At this point add 1 large tomato chopped or 2 small tomatoes
Add salt to taste
Fry the tomatoes till it’s soft
Now allow them to cool down
Then blend it smooth
For the tempering- add 1 tbs oil and heat up,then to it add 1 tsp mustard seeds,1/2 tsp urad daal or black split pea and 5-6 curry leaves
When the aroma stars coming,turn off the heat and pour over the blended paste and mix
Our Kara Chutney or instant chilli garlic chutney is ready

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

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You may also like 👇👇👇

Red Chutney and green chutney

Masala Dosa

Sambar South Indian Style

Medu Vada South Indian Style

Rava Uttapam

Rava Uttapam South Indian Style/ Sooji Uttapam

Instant Appam Dosa|| Breakfast that is healthy,taste and super easy

“Appam” is a South Indian dish ,made from fermented rice. It is very healthy and can be eaten anytime of the day.

But the only drawback here is you have to soak it overnight then ferment. Always we don’t have that much to me or patience…..so readers here is a quick substitute for Fermented Appam is Instant Appam Dosa made with Rava-Poha (sooji-cheere) that is Semolina and flattened rice.

You crave for Appam,then simply take rava or semolina add poha /cheere/ flattened rice grind into fine powder with that add yoghurt and water with a teaspoon of fruit salt and make batter,no need to ferment make in instantly on a hot tawa or griddle.

So,let’s make it Instant Rava Appam Dosa…in my style 👇👇👇

Type- breakfast, lunch or dinner

Preparation time- 12-15 minutes

Cooking time- 3-4 minutes

Ingredients:

1 cup rava or sooji or semolina
3/4 th cup poha/ cheere/ flattened rice
1/2 cup of yogurt
2 tsp sugar
1/2 tsp salt
1 cup water + 1 cup water
1 tsp fruit salt

Procedure:

In a blending jar add 3/4 th cup poha /cheere or flattened rice
To that add 1 cup rava /sooji or semolina
Blend into fine powder
In that powder add 1/2 cup of yoghurt,2 tsp sugar and 1/2 tsp salt
Add 1 cup water and whisk to make sure there are no lumps
Then again add 1 cup water and whisk
Add 1 tsp fruit salt (you can simply add ENO)
Now fold it with a light hand, there you will see that it becomes frothy
You don’t need to give it a rest
Heat up your pan on high flame and brush with oil,them wipe with a tissue
Add 1/2 a laddle full of the batter
Allow it to spread
On a medium flame,it will bake
When you start seeing wholes in it ,then know that your Appam is ready
Enjoy it with red chutney and green chutney

We’ve shared the video of the recipe in our YouTube channel 👇👇👇

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

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

You may also like 👇👇👇

Masala Dosa

Sambar South Indian Style

Medu Vada South Indian Style

Rava Uttapam

Rava Uttapam South Indian Style/ Sooji Uttapam

Banana Malpua/Kele ka Malpua|| No maida,healthy dessert

Malpua is a classic traditional dessert from Bengali and Oriya cuisine.

It is a very popular dessert and can be ready in minutes which will easily satisfy your craving for sweets.

I made a lot of dessert before but I like this one ,because it is made of whole heat + you have the best way to feed your kids banana.

It can be made in advance and can be kept in a sterilized glass jar with lids for at least a week in the refrigerator.

So,let’s start making Banana Malpua/Kele ka Malpua…in my style 👇👇👇

Type- Sweets, Dessert

Preparation time- 12-15 minutes (+30 minutes rest time,in this time you can make the sugar syrup)

Cooking time- 4-5 minutes per batch +4-5 minutes of soaking in the sugar syrup

Ingredients:

1 banana+1/2 cup milk for the puree
1/4 th cup +1/4 th cup milk
2-3 tbs cream
2 tbs rava or sooji or semolina
1 cup wheat flour 🌾
1 tsp crushed fennel or mouri or saunf
1.5 cups of sugar
1.5 cups of water

Procedure:

First in a blender ,add 1 whole banana and 1/2 cup milk
Blend it and make a puree
In a bowl add 1 cup whole wheat flour and to that add 2 tbs sooji or rava or semolina with 1 tsp crushed fennel
Add 2-3 tbs cream and the banana puree and whisk
Then add 1/4 th cup milk whisk so that there is no lumps
Again slowly add another quarter cup (1/4th) of milk
Now cover and rest it for 30 minutes
In between let us cook the sugar syrup
Add 1.5 cup of sugar + 1.5 cup of water
Dissolve the sugar and then let it come to a boil
If you want you can add 1-2, drops of food color but you can skip it
Cook your sugar syrup until then,when you drop the sugar syrup from the spatula and the last drop falls the slowest
Now keep it aside
Let’s check on the batter,if you think it’s thick then add 2-3 tbs milk
Take a half laddle full of the batter and pour slowly into medium heated oil
Don’t touch it for 1-2 minutes, let it puff up and then slowly flip it and cook on the other side till you get that golden brown color
Immediately drop it into the sugar syrup
Keep it soaked for 4-5 minutes,them take them out and its done
Like this make the rest of the Malpua

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You may also like 👇👇👇

You may also like 👇👇👇
Khowa kheer/Maowa or reduced milk solids

Patishapta / Bengali Crepes stuffed with sweetened condensed milk solids

Pulir payesh/Chushir payesh/ sweetened riceflour dumplings in reduced milk

Rasgullas/Roshogolla

Gulab Jamun 100% veg without eggs

Easy microwave chicken curry|| Bachelor’s chicken curry|| Easy and quick

Sunday and Chicken curry with steamed rice is Bengalis emotion.

And it is very common that each Bengali house smells of “Kosha mangsho” (piping hot chicken curry) on a Sunday afternoon.

This microwave chicken curry has a emotion and history with me. This is that chicken curry which I used to cook when I first came to America and stayed in a hotel with no kitchen but just microwave.

Before we’ve shared many chicken curry recipes which are quite tempting,but believe what we’re going to share today is that it’s no effort chicken.

There are many people who love away from there home and miss “ghar ka khana,” (homemade food)….. don’t worry folks here we brought a solution to it.

There are many newlyweds who struggle with “the recipe” with which they can have their first impression to the in-laws, so worry not this that recipe you are searching for ,in short ‘smart cooking’.

So let’s start making microwave chicken curry or bachelor’s chicken curry…in my style 👇👇👇

Type- Curry

Preparation time- 25-30 minutes

Cooking time- 35-40 minutes

Ingredients:

800-900 gm chicken
4-5 potatoes cut into halves and quarters
1/4 th cup yogurt
1/4 th cup mustard oil
Salt to taste
1 tbs turmeric powder
1.5 tbs coriander powder
1 tsp cumin powder
1 tbs paprika or kashmiri lal mirch
1 cup chopped onions
1 small tomato chopped
1 tsp salt
1/4 th chopped coriander leaves (cilantro)
5-6 whole red chillies
4-5 cloves garlic
1/2 inch ginger
4-5 green chillies
3 cloves
3 cardamom
1/2 inch cinnamon

Procedure

Ins blending jar add 5-6 whole red chillies and 5-6 cloves with 1/2 inch ginger
Blend it until smooth
Keep it aside
In spice jar add 3 cloves,3 cardamom and 1/2 inch cinnamon stick and roughly grind it
Our garam masala is ready,keep it aside
Let us first marinate the chicken
In a bowl add 800 gm chicken and to it add 1 tbs turmeric powder,1.5 tbs coriander powder, 1 tsp cumin powder
Add 1 tbs paprika or kashmiri lal mirch for the color and 2 tbs salt
Add 1/4 th cup yoghurt and 1/4 th cup mustard oil (you can add any cooking oil preferably mustard)
Then add our red chilli,garlic and ginger paste
Now mix it and keep it aside for 20-30 minutes
In a microwave bowl add 1 cup chopped onions and 1/2 cup chopped tomatoes
To it add 2 tbs mustard oil and 1 tsp salt and mix
Put it in the microwave on a high temperature (mine is PL 10 ,many have 900W,look for your high temperature in the microwave) for 5 minutes
Now add our marinated chicken and mix it
Again on high power put it in the microwave for 6 minutes
Take it out mix it and then add 1.5 cups of water for the gravy and the garam masala and again mix
Put it in the microwave for 8 minutes on high power
Take it out and mix it
At this point check your salt and if you like add potatoes
We added 5-6 potatoes cut into halves and quarters
Add 5-6 slit green chillies,but adjust heat according to your palate
This time put it in the microwave for 11 minutes,set the power at 600W ,60% or PL 6
Our chicken is almost done,now for the final time put the chicken in the microwave for 5 minutes and its done
Now add a handful of coriander leaves and it’s done

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

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You can also try 👇👇👇

Sunday special moorgir Jhol/Chicken curry

Mutton Rogan Josh with Rogan Josh masala

Bengali Style Mutton Curry

Chettinad Chicken Curry South Indian Style

Kosha mangsho/ Mutton Curry/ Lamb Curry

Chicken Majestic Hyderabad Style || perfect for party

Chicken Majestic or Majestic chicken is a very popular dish from Hyderabad and Andhra Pradesh.

It is one of my favorite chicken starters from all times, because of its unique taste. The aroma of the curry leaves and the tangy yoghurt sauce gives it’s unique taste.

It’s a dry dish and goes best as a party started or a get together night.

It’s a simple recipe and needs very ingredients.

So,let’s start making Chicken Majestic or Majestic chicken Hyderabad style…in my style 👇👇👇

Type- Starter

Preparation time- 15-20 minutes + 1-2 hours marination (overnight for best result)

Cooking time- 30-35 minutes

Ingredients:

2 lbs or 900 gm boneless chicken cut into strips (thigh or breast piece)
1/2 cup buttermilk
2 tbs salt
1 egg
1/4 th cup cornflour
2 tsp crushed black pepper
2 tbs ginger garlic paste
1 tbs turmeric powder
1 tbs paprika or kashmiri lal mirch for the color
1.5 tbs coriander powder
2 tbs sliced garlic
8-10 curry leaves
5-6 slit green chillies (adjust heat according to your taste bud)
1/2 cup beaten yoghurt
1 tbs soya sauce
2-3 tbs water
Salt to taste
1/2 cup chopped coriander leaves

Procedure:

In a bowl add your chicken pieces,to that add 1 tbs salt and 1/2 cup buttermilk
Mix and keep it marinated for at least 1-2 hours (for best result marinate if for overnight)
Now add 1 egg,2 tsp crushed black pepper and 1/4 th cornflour and mix
Deep fry them until golden brown on a medium flame
And our fried chicken is ready
In another pan add 3 tbs oil and heat on a medium flame
Add 2 tbs sliced garlic and fry till slight brown
Add 8-10 curry leaves
When it starts spluttering then add 5-6 slit green chillies
When aroma comes allow the temperature to come down
Then add 1/2 cup beaten yoghurt
Keep cooking the yoghurt on a medium low flame and when the oil starts
Then add 1 tsp turmeric powder+1 tbs paprika or kashmiri lal mirch+1.5 tbs coriander powder
When the yoghurt starts leaving oil,then add 1 tbs soya sauce and mix
If you need 2-3 tbs of water and mix
Add salt to taste
When you see that the oil has separated then add fried chicken
Coat the chicken with all the yoghurt sauce
Cook for 8-12 minutes on a medium flame
Now turn off your flame and then add 1/2 cup of chopped cilantro or chopped coriander leaves and mix
MAJESTIC CHICKEN is now ready

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 👇👇👇

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

Vanilla Cupcakes with cream cheese frosting from scratch||kids special||birthday party ideas

Vanilla Cupcakes are my all time favorite. And if it is topped up with cream cheese frosting then what can I say!!!!😍😍😍😍

My kids also love cupcakes and I love baking them from scratch. They help me measuring all the ingredients and by this you can also engage them in learning how to be patient (Just using some help,that’s all 🤓🤓🤓)

This recipe is so simple that anyone can make it with their back of hand. What you need egg,sugar,flour,baking powder….but something else what we need and what makes it super moist is the BUTTERMILK.

Another thing that you need to keep in mind is ,never overfill your cupcake moulds or they will spill out while rising.

So let’s start making Vanilla Cupcakes with cream cheese frosting…in my style 👇👇👇

Type- Sweets,Cakes, Dessert

Preparation time- 20-25 minutes

Cooking time- 23-25 minutes for baking the cupcake +15-20 minutes in making the cream cheese frosting

Ingredients for the cupcake🧁:

1 1/4 th cup of all purpose flour
1 1/4 tsp of baking soda
1/2 tsp salt
2 eggs
3/4 th cup sugar
1/2 cup of softened butter
2 tsp vanilla essence
1/2 cup buttermilk

Ingredients for the cream cheese frosting:

1 cup cold heavy whipping cream
8 oz. softened cream cheese
1 cup powdered sugar
1 tsp vanilla essence

Procedure for the cupcakes:

In a bowl mix 1 1/4 cup of all purpose flour+1 1/4 tsp baking powder+1/2 tsp salt
Keep that aside
In another bowl add 1/2 cup softened butter and whisk
To it add 3/4th cup sugar and whisk, first it might look grainy but soon it will smooth out when we will add eggs
Add 2 eggs 1 at a time
Add 2 tsp vanilla essence
Then add 1/2 of the dry ingredients and mix
Whisk the dry ingredients and then add 1/2 cup buttermilk and mix
Now finally add the remaining dry ingredients and whisk
It’s sufficient for 12 cupcakes
Preheat your oven to 350F
Scoop out your batter into cupcake moulds and fill 2/3rd of it
Bake this cupcakes for 23-25 minutes or until a toothpick comes out clean
Now completely cool it down before frosting

Procedure for the cream cheese frosting:

In a bowl add 1 cup of cold heavy whipping cream and whisk until light
Now in another bowl add 8 oz. of soft cream cheese and whisk till softened,then to it add 1 cup powdered sugar
Blend in with a blender and then add 1 tsp vanilla essence
Whisk them
Now slowly fold in the whipped cream (do not use beater)
Refrigerate the cream cheese frosting for 20 minutes before piping
Then take your cupcakes and pipe the cream cheese frosting on them
We also used sprinkles and gold glitter sugars for decorating
Your cupcakes with cream cheese frosting is ready and served

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

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Schezwan Chilli Sauce|| Perfect for your stir fries and chinese recipes|| Can also be used as dipping sauce

Schezwan Chilli Sauce is a typical Chinese sauce and is used to cook different items like Schezwan Chilli chicken, Schezwan potatoes, Schezwan paneer.

It is a very handy sauce and in minutes you can turn your kitchen into restaurant kitchen.

When we cook these kind of sauce using red chillies,the main technique is to cook your red chilli paste very well , otherwise you might end up cooking a very hot sauce. When you cook red chilli properly then it will slowly kill it’s hotness and enhances the flavor.

So let’s cook Schezwan Chilli Sauce…in my style 👇👇👇

Type- Sauce

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

18-20 whole red chillies (deseeded) soak in warm water overnight
Salt to taste
1 tbs vinegar
2 tbs chopped garlic
1 tbs chopped ginger
3 tbs tomato ketchup
1/4 th cup chopped coriander leaves
1/4 th cup chopped spring onions

Procedure:

In a blender,blend the red chillies and 2 tbs chopped garlic
In a pan add 3 tbs oil on a medium heat and add 1 tbs chopped ginger and fry till aroma comes
Now add the red chilli paste and keep in frying on a medium low flame
When the oil starts separating then add 1/4th cup chopped coriander leaves and mix
Again start making and add 1/4 th cup chopped spring onions and again mix
To it add salt to taste and 1 tbs vinegar
Again cook it on a low flame and wait till oil separates
Our Schezwan Chilli Sauce is ready

We’ve added a step by step video of our 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

Homemade Barbecue sauce and lemon pepper sauce with wings

Homemade Buffalo Sauce with chicken wings

Red chutney and green chutney

Kosha mangsho/Mutton Curry/Lamb Curry|| A authentic slow cook precedure to perfect finger licking Mutton Curry

Sunday and Kosha mangsho is just an emotion for Bengalis. Though mutton curry or lamb curry or goat meat curry is very popular dish from South Asia and is cooked in variety of delicacies.

The authentic way is to cook it in an earthen clay pot ,but it’s not always possible to cook in a earthen pot ,so any cooking pot is just perfect.

For a perfect muttom curry the first requirement is a good quality mutton. But there are different place where there is no advantage to see and tell the butcher about pieces. People get it in packets and that’s they have to cook. So,in that case this time might vary,so checking that how much mutton is cooking at what time is upto you😊

This is the easiest and hastle free cooking,all you need is the paste of all ingredient marinate the mutton and slow cook.

Let’s cook Mutton curry…in my style 👇👇👇

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 2 hours 30 minutes -3 hours without pressure cooker

Ingredients:

900 or 2 lbs mutton
5-6 potatoes cut into halves and quarters
1 large onion or 2 medium sized onions (grind into paste)
2 medium sized tomatoes +8 cloves of garlic +1 inch ginger chopped (grind into paste)
8-10 dry Red chillies soaked in warm water and then grind into fine paste
2 tbs turmeric powder
1.5 tbs coriander powder
1 tsp cumin powder
1 tbs salt
1 tbs paprika or kashmiri lal mirch
1/2 cup mustard oil
1/2 beaten yoghurt
2-3 bay leaves
Salt to taste
1/4 th cup mustard oil+2 tbs ghee or clarified butter (optional) for cooking
3 whole cardamom
4 cloves
1/2 inch cinnamon stick

Procedure:

In a bowl add 900 or 2 lb mutton
In that add our onion paste,tomato paste with ginger and garlic paste,whole red chilli paste
To that add 2 tbs turmeric powder,1.5 tbs coriander powder,1 tsp cumin powder,1 tbs kashmiri lal mirch
Now add 1/2 cup mustard oil (preferably) or any cooking oil
Mix them and marinate the mutton for 20-30 minutes or overnight for best result
In a grinder grind _ cardamom,4 cloves and 1/2 inch cinnamon stick and keep them aside
In a pan add 1/4 th cup oil (preferably mustard oil) +2 tsp ghee (optional)
Add 2-3 bay leaves and fry it on a medium flame for 1-2 minutes
Now add the marinated mutton
And that’s all!!!
The proceduee will be cover and cook for 20 minutes on a medium low flame and check,give it a stir and again cover and cook for another 20 minutes and check and give it a stir
Now following this procedure,if and only if you mutton us very good quality then after 1 hour and 20 minutes it is the right time to add your potatoes and ground garam masala
But first check your mutton ,if you think it needs more time then add the potatoes later
Again cover and cook for 20 minutes on a medium low flame
Like this when it’s almost another 1 hour then add slit green chillies (optional)
And cover and give it a standing time of 10 minutes and your perfect slow cook mutton curry is ready

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Aloo aur byangan ki sabzi/Eggplant and potato curry|| Veg recipe but full of taste

Aloo aur byangan ki sabzi or Eggplant and potato curry is a very popular dish from Indian Cuisine.

It is the simplest and one of the tasty recipe to enjoy with steamed rice,roti,paratha and Naan🫓

If you don’t have,fish , chicken or mutton OR you are bored with this kind of dishes then make this dish and anyone who didn’t loved eggplant at all will fall in love with this dish.

Let’s make Eggplant and potato curry or Aloo aur byangan ki sabzi 👇👇👇

Ingredients:

1 medium sized eggplant cut into wedge
2 medium sized potato cut into wedge
1 tomato chopped
1/2 cup chopped onions
1 tbs ginger garlic paste
1 tsp cumin seeds
2-3 green chillies
For the spice mix- 1 tsp cumin powder+1.5 tsp coriander powder+1 tsp turmeric powder+1 tsp red chilli powder (or you can use paprika or kashmiri lal mirch)+ 1/4 th cup warm water
1/2 cup water for the gravy
Salt to taste

Procedure:

In a pan add 3 tbs oil and heat it on a medium flame
Now add our eggplant wedges and fry
Add 1 tsp salt and keep on frying until you get brown marks and start leaving oil
Take them out and keep aside
In that pan add our potato wedges and fry with 1 tsp oil and keep on frying until you get brown marks on them
Take them out and keep them aside
If you need add 1-2 tbs oil
Add 1 tsp cumin seeds for tempering and fry for 1-2 minutes,then add 1 tbs ginger garlic paste and saute
After you get the aroma then add 1/2 cup chopped onions and fry it for 2-4 minutes on a medium flame
Add 2-3 green chillies
Add the chopped tomatoes and keep on frying until soft
Add salt to taste
In a bowl make a spice mix,add 1 tsp cumin powder,1.5 tsp coriander powder,1 tsp turmeric powder,1 tsp red chilli powder and mix
Add 1/4 th cup warm water and mix
Now at this point add the spice mix and fry
When the oil starts separating add 1/2 cup water and mix
Again when the oil separates,add the fried eggplants
Cover and cook for 10 minutes on a medium low flame
When the eggplant is almost softened now add the fried potatoes
Mix and again cover and cook for 15 minutes on the lowest flame
Now the eggplant and potato curry or byangan aur aloo ki sabzi is ready

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

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North Indian Style Bhature or Bhatoora|| quick and easy

Bhatoora or Bhature is a very popular North Indian puffed bread which is generally enjoyed with Chhole or chickpea curry.

The recipe is very simple ,you will need maida or all purpose flour and then you need to ferment it by using yoghurt with some mashed potato to give it a body. It is very popular in our Weddings also.

I seldom make it as Sunday Brunch and is very happily enjoyed by my family 😊

So,let’s make Bhatoora or Bhature…in my style 👇👇👇

Type- Breakfast,bread

Preparation time- 12-15 minutes

Cooking time- 30-45 secs when optimum temperature 🌡️ is reached

Ingredients:

3 cups all purpose flour
1/4 th tsp salt
1/4 th tsp baking soda
1/4 th cup sooji/rava/semolina
2/3rd cup boiled and mashed potato
2/3rd cup yoghurt
1/3 rd cup oil
3-4 tbs lukewarm water

Procedure:

In a bowl add 3 cups of all purpose flour+1/4th tsp salt+1/4th tsp baking soda
To it add 1/4ty cup sooji or rava+2/3rd cup boiled and mashed potatoes+2/3rd cup yoghurt with 1/3rd cup of oil
Now start kneading a soft dough
If you require,which we think you’ll require add 3-4 tbs lukewarm water
While kneading use a stretch and fold method and you will end up to a soft dough
Rest it for 15 minutes, covered
Now pinch roundels and keep the rest of the dough covered
Roll out the dough and deep fry it on a medium high flame
Your Bhature will puff up like pillow
Enjoy this with your favourite curry but we like it with Chhole or chickpea curry 🧆

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

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Try this Bhature with

Punjabi Chhole Masala

Ghugni or Matar kay Chhole or simple chickpea curry

Amritsar Pindi Chhole/North Indian Style chickpea curry

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Hinger kochuri or Asfoetida flavored puffed bread

Railway Canteen Style Puri or Attar Luchi/ whole wheat puffed bread

Lunch or puffed bread

Koraishutir kochuri or mildly spiced peas in puffed bread

Pulir r Chushir payesh/Riceflour dumplings stuffed with coconut and cooked in sweetened milk

Chushi and Pulir payesh is a very popular dish in Bengal. It is specifically or you can say traditionally made on Makar Shankranti, that is around 14-15 January of any year when the rice is harvested.

It is very simple and easy and believe me it doesn’t need a load of sugar. You can simply replace with jaggery (Gur- specially patali gur)

So let’s start making Chushi and Pulir payesh…in my style 👇👇👇

Type- Sweets

Preparation time- 20-25 minutes

Cooking time- 45-50 minutes

Ingredients:

2 cups rice flour
150 gm grated coconut
1 cup milk+1 cup water
1 cup boiling water (only 1/2 will be required)
1 litre whole milk
3-4 tbs sugar

Procedure:

For the coconut stuffing- In a pan add 150 gm grated coconut and to it add 1 cup milk mixed with 1 cup water
Now the purpose is to cook the coconut and evaporate all the liquid
While cooking the color of the stuffing will change a bit
When the liquid is evaporated and the coconut has turned into a doughy consistency,then take it out and allow to cool
For the riceflour dough- In a pan boil 1 cups of water and keep aside,now in a dry pan add 2 cups of riceflour and mix and add the boiling water little by little to make the dough,we needed around 1/2 cup of the water and now take them out
Now very carefully knead the riceflour dough
Take the dough and wrap it in a wet towel
Now pinch small roundels and flatten with a disc and take 1 tsp of the coconut stuffing and wrap like a dumpling 🥟
This stuffed riceflour dough is called Puli in Bengal
Another version is pinch very small roundels and roll with palm into an elongated tapering shaped thing called Chushi
In this dish you can add either of one or the both
In between start boiling 1 litre of full fat milk
When it is reduced to 2/3rd then add 3 tbs sugar and mix
Now carefully add the chushi and then the puli
The dish will be ready when the milk is reduced to 1/2
Our Chushi and Pulir payesh is ready

We’ve added a step by step video 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 👇👇👇
Khowa kheer/Maowa or reduced milk solids

Patishapta / Bengali Crepes stuffed with sweetened condensed milk solids

Patishapta or Bengali Crepes stuffed with sweetened reduced milk 2 ways|| Perfect patishapta

This Makar Shankranti make different varieties of sweets easily at home.

Patishapta or Bengali Crepes stuffed with sweetened reduced milk solids is a very popular recipe from Bengali cuisine.

In this blog we’ve show 2 ways to make it.

In India the Khowa kheer/Mawa or reduced milk solids are easily available in any sweets shop, but I always like to make our own milk solids stuffing.

The only thing which is most important in making patishapta is the quantity of ingredients we are using.

So,let’s make patishapta or Bengali Crepes stuffed with sweetened reduced milk solids…in my style 👇👇👇

Type- Sweets

Preparation time- 10-12 minutes +1 hour resting time

Cooking time- 2-3 minutes when optimum temperature🌡️is reached

Ingredients for method 1:

1 cup rice flour
1/2 cup Semolina or Rava or Sooji
1/2 cup all purpose flour
3 cups warm water (approximately)
200 gm of Maowa/Khowa kheer/reduced milk solids

Ingredients for method 2:

- 2/3 rd cup all purpose flour
- 1/4 th cup sooji
- 1/4 th cup sugar
- 3 tsp riceflour
- 250 ml warm milk

Procedure for method 1:

In a bowl add 1 cup rice flour,1/2 cup sooji/rava or semolina and 1/2 cup all purpose flour
Mix it and then to it add 3 cups of warm water and whisk
Cover and rest it for 30 minutes
- Now remove the cover
- If you see that the consistency is bit thickened ,then add some more milk to it
- Now heat a pan on a medium high heat and brush some oil,ghee or butter on it
- Take half a laddle full of the batter
- Pour it on the pan and swirl to spread out to get a Crepe like texture
- Now put some kheer ( sweetened, reduced milk) on the one side of the crepe
- With the help of flat head spoon roll the Crepe holding the filling inside.
- Repeat the process with rest of the batter

Procedure for method 2:

Procedure:

Mix all the ingredients in a bowl
Now add the milk slowly and keep on whisking
When you reach a runny consistency cover it and keep it for 60 minutes
Now remove the cover
If you see that the consistency is bit thickened add some more milk to it
Now heat a pan and brush some oil on it
Take half a laddle full of the batter
Pour it on the pan
Swirl the pan so that the mixture spreads and gets a Crepe like texture
Now put some kheer ( sweetened, reduced milk solids) on one side of the crepe
With the help of flat head spoon roll the Crepe holding the filling inside.
Repeat the process with rest of the batter

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 😊

Here is the perfect recipe for Khowa kheer/Maowa or reduced milk solids

Khowa/Maowa or Reduced milk-100% perfect recipe|| Ideal kheer to make different sweets

Khowa Maowa or reduced milk solids are very popular all over India. It is generally used to make sweets.

For making this it’s a must to use a full fat milk otherwise the end product will not be very appealing to both look and taste.

It doesn’t need any extra skill to make but the only thing you need is patience and keeping an eye on the pan otherwise your Khowa/kheer will get burnt from the bottom. That’s all!!!

Type- Sweets

Preparation time- 5-8 minutes

Cooking time- 90 minutes

Ingredients:

1.5 litre milk (full fat)
1/3 rd cup sugar
1 tsp all purpose flour
1 tbs water

Procedure for Kheer ( sweetened reduced milk) :

Add the milk in a heavy bottom pan
When the first boil comes add the sugar
Whenever you see boil is coming dab it with a laddle and push all the cream sideways
You can see that the milk is reducing and changing its color to a brownish shade
Don’t forget to scrape the sides
Continue this for almost 90 minutes or until you see that the reduced milk has started leaving the bottom of the pan
In this time make a slurry of water and flour and add to it
It will thicken more and coagulate to solid ball of sweet which in India we call Khowa or Maowa

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

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Chicken wings tossed in homemade barbecue sauce and lemon pepper sauce|| Super Healthy and extremely tasty bonus you get the variety to choose from

Buffalo Chicken wing,in the cuisine of The United States,is a unbreaded chicken wing section that is generally dipped or coated in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior serving. The Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo,New York by Teresa’s Bellissimo. They are traditionally served with celery sticks and carrots with blue cheese dressing or ranch dressing for dipping. Locals refer to them merely as ‘wings’.

Chicken wings are juicy from inside and crunchy from outside. We’ve made a dry rub and a liquid marination which keeps the chicken more moisturised from inside.

This liquid marination is totally upto you, as it is my innovation and the result comes out just awesome.

In this video we are going to show you 2 types of wing sauce- Barbeque sauce and lemon pepper sauce.

But only dry rub and the oil also gives a crunchy texture.

This recipe is everyone’s favourite so is my families. But homemade chicken wings is always a better and healthy version.

Now this crispy chicken wings are tossed in homemade barbecue sauce and lemon pepper sauce. It’s sweet and smoky from the barbeque sauce and full of buttery lemon and with a hint of hot from the pepper,you will just love it. Now it’s upto you what you will like the most.

In cocktail parties,get togethers or in weekend movie nights it is enjoyed to the fullest.

The best part is this recipe is that the chicken wings are air fried and cooked in oven

Okkkk,let’s now start making chicken wings with homemade barbecue sauce and lemon pepper sauce…in my style

Type: Starter, Appetizer

Preparation time- 20-25 minutes+15-20 minutes marination

Cooking time- 25 minutes in air fryer and 50 minutes in the oven

We have given the timings for both frying chicken and tossing with the sauce.

We need 2 important steps for this perfect buffalo chicken wings;

1) Crispy chicken wings

2) Barbeque sauce

3) Lemon pepper sauce

For the crispy chicken recipe here is the step by step process we are sharing👇👇👇

Ingredients:

2 lb or 1 kg chicken wings with or without skin
2 tsp baking powder
1 tbs red chilli powder
2 tbs paprika (kashmiri lal mirch)
Salt to taste
1 tbs onion powder (optional)
2 tsp garlic powder or 1 tbs crushed chopped garlic
Salt to taste
1 cup all purpose flour
1/4 cup cornflour

Ingredients for barbeque sauce:

1/4 th cup water
3 tbs tomato ketchup
1 tbs balsamic vinegar
3 tbs soya sauce
1 tbs paprika or kashmiri lal mirch
1 tbs chilli garlic sauce
3 tbs brown sugar (if you don’t have brown sugar then use regular sugar)
1 tsp garlic powder or 1 tsp crushed garlic
1/2 tsp cumin powder
2-3 tbs water if required
1 tsp grilling seasoning (optional)

Ingredients for lemon pepper sauce:

3 tbs butter
1 tbs lemon pepper powder
1/2 lemon juice

Procedure:

In a bowl add the chicken wings
To that add 2 tsp baking powder and mix
Add 1 tbs red chilli powder,2 tbs paprika or kashmiri lal mirch,1.5-2 tsp garlic powder or 1 tbs crushed garlic and 2 tsp onion powder (optional)
Add salt to taste
Mix it
Marinate for 30 minutes
Now for breading take a box and add 1 cup all purpose flour and 1/4 th cup cornflour and mix
Add all the marinated chicken and cover the box
Give it a shake and our chicken are breaded
We are going to cook 1/2 batch in oven and 1/2 batch in air fryer
First let’s cook in oven (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
Brush the chicken with oil
Bake the chicken for 25 minutes in a preheated 400F or 200C oven on one side
Now take out and flip the chicken and again brush with oil and bake for more 25 minutes on the other side and chicken wings in oven is ready
Its time to bake the chicken in air fryer
For cooking in air fryer,line up the chicken on the greased aluminum foil and brush it with oil (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
Put wire rack in the air fryer and select the chicken mode,it will automatically take 385F and will take 20 minutes but reduce it to 14-15 minutes
Take them out and flip it and again brush it with oil
Bake for another 12 minutes and its done
Oven will take around 50 minutes and air fryer will take around 25 minutes and its done

Procedure:

In pan add 1/4 th cup water and bring it to boil
To that add 3 tbs tomato ketchup and mix
After mixing then add 1.5 tbs paprika,3 tbs brown sugar,1/2 tsp cumin powder,1 tsp garlic powder or 1 tsp crushed garlic
Add 3 tbs soya sauce and mix,then add 1 tsp balsamic vinegar and mix
If you think your sauce is very dense then add 2 tbs water and mix
Our homemade barbeque sauce is ready
Barbecue chicken wings- Now in that hot barbecue sauce add our fried chicken wings and toss
Our yummy barbecue chicken wings are now ready and served

Procedure for lemon pepper sauce:

In a bowl add 3 tbs melted butter
To that add 2 tsp lemon pepper seasoning
And 1/2 lemon juice freshly squeezed
Our lemon pepper sauce is ready
If you don’t have lemon pepper seasoning then, don’t worry- In a bowl take 3 tbs melted butter and add 1 juice of lemon freshly squeezed and 1 tsp crushed black pepper and it’s done
Lemon pepper chicken wings- Drizzle this lemon pepper sauce all over our fried chicken wings and toss
Our homemade lemon pepper chicken wings are 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 😊

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

Chicken wings tossed in homemade buffalo sauce and cooked in oven and air fryer||. Healthy and tasty with no oil

Buffalo chicken wing,in the cuisine of The United States,is a unbreaded chicken wing section that is generally dipped or coated in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior serving. The Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo,New York by Teresa’s Bellissimo. They are traditionally served with celery sticks and carrots with blue cheese dressing or ranch dressing for dipping. Locals refer to them merely as ‘wings’.

Chicken wings are juicy from inside and crunchy from outside. We’ve made a dry rub and a liquid marination which keeps the chicken more moisturised from inside.

This liquid marination is totally upto you, as it is my innovation and the result comes out just awesome.

But only dry rub and the oil also gives a crunchy texture.

This recipe is everyone’s favourite so is my families. But homemade chicken wings is always a better and healthy version.

Now this crispy chicken wings are tossed in homemade buffalo sauce. It’s tangy and hot and full of butter. Now it’s upto you what level of heat you like- it can be mild,hot and extreme hot.

In cocktail parties,get togethers or in weekend movie nights it is enjoyed to the fullest.

The best part is this recipe is that the chicken wings are air fried and cooked in oven

Okkkk,let’s now start making Buffalo chicken wings with homemade buffalo sauce;

Type: Starter, Appetizer

Preparation time- 20-25 minutes+2 hours marination

Cooking time- 15-20 minutes each batch

We have given the timings for both frying chicken and tossing with the sauce.

We need 2 important steps for this perfect buffalo chicken wings;

1) Crispy chicken wings

2) Buffalo wings sauce

For the crispy chicken recipe here is the step by step process we are sharing👇👇👇

Ingredients:

2 lb or 1 kg chicken wings with or without skin
2 tsp baking powder
1 tbs red chilli powder
2 tbs paprika (kashmiri lal mirch)
Salt to taste
1 tbs onion powder (optional)
2 tsp garlic powder or 1 tbs crushed chopped garlic
Salt to taste
1 cup all purpose flour
1/4 cup cornflour

For buffalo sauce:

4 tbs butter 🧈
1/2 cup hot sauce

Procedure:

In a bowl add the chicken wings
To that add 2 tsp baking powder and mix
Add 1 tbs red chilli powder,2 tbs paprika or kashmiri lal mirch,1.5-2 tsp garlic powder or 1 tbs crushed garlic and 2 tsp onion powder (optional)
Add salt to taste
Mix it
Marinate for 30 minutes
Now for breading take a box and add 1 cup all purpose flour and 1/4 th cup cornflour and mix
Add all the marinated chicken and cover the box
Give it a shake and our chicken are breaded
We are going to cook 1/2 batch in oven and 1/2 batch in air fryer
First let’s cook in oven (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
Brush the chicken with oil
Bake the chicken for 25 minutes in a preheated 400F or 200C oven on one side
Now take out and flip the chicken and again brush with oil and bake for more 25 minutes on the other side and chicken wings in oven is ready
Its time to bake the chicken in air fryer
For cooking in air fryer,line up the chicken on the greased aluminum foil and brush it with oil (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
Put wire rack in the air fryer and select the chicken mode,it will automatically take 385F and will take 20 minutes but reduce it to 14-15 minutes
Take them out and flip it and again brush it with oil
Bake for another 12 minutes and its done
Oven will take around 50 minutes and air fryer will take around 25 minutes and its done
For the buffalo sauce: in a pan add 4 tbs butter and melt,to that add 1/2 cup hot sauce and it bring it to boil
The sauce is ready
Now drizzle the hot buffalo sauce over the chicken wings and toss it
Enjoy your chicken wings with celery and carrot sticks with a dip of ranch

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 👇👇👇