Category: baking

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 😊

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

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

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 😊

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

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 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

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

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 👇👇👇

Shorshe begun /Eggplant cooked in mustard sauce

Eggplant fry/Begun bhaja

Doi Begun/Eggplant cooked in simple yoghurt

South Indian Style Sambaar

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

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 👇👇👇
Saarso bhindi/Shorshe dhyarosh/Okra cooked in mustard sauce

Sambaar South Indian Style/ Lentil stew

Kurkure Bhindi/Crispy fried Okras

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 👇👇👇

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 😊

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 👇👇👇

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 😊

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 👇👇👇

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 😊

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 👇👇👇

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 👇👇👇

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

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 👇👇👇

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 😊

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

We’ve added step by step video of our 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 😊

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 👇👇👇

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 😊

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 😊

You may also like 👇👇👇

Buffalo sauce with chicken wings

Drums of heaven

Korean fried chicken wings

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 👇👇👇

Buffalo sauce with chicken wings

Drums of heaven

Korean fried chicken wings

Christmas Fruit Cake with fruits soaked in fruit juice|| Very popular and easy

Throughout the year we like to different varieties of cake,but when the Christmas comes eating a Christmas fruit cake is a tradition.

This is the recipe where we’re going to bake the fruit cake with fruit soaked in fruit juice. Traditionally,the fruits can be soaked 1 month prior baking the cake with Rum. But we have soaked it around 2 days before in fruit juice as ,many people like this orange flavors than Rum. In fruit juice you can also soak them for a minimum of 4-6 hours.

If you like you can also soak nuts with it,but I like to soak my fruits separately and then add nuts while baking.

Let’s bake Christmas Fruit Cake with fruits soaked in fruit juice…in my style 👇👇👇

Type- Cake

Preparation time- soak fruits for a minimum of 2days or a minimum of 4-6 hours + preparing the cake batter will take 20-25 minutes

Cooking time- 2 1/2 hours -3 hours

Ingredients:

  • For a 4 lb or 2 kg cake we need around 1 1/2 cup all purpose flour or 275 gm all purpose flour
  • 1 1/2 cup of softened butter 🧈
  • 1 1/2 cup brown sugar
  • 5 eggs
  • Dry fruits -30 gm cashew+20 gm pistachios+40 gm almond+20 gm walnuts
  • 1/4th cup orange juice
  • 40 gm of almond powder(it keeps our cake moist)
  • For the spice- 1 cinnamon stick+6-7 cloves and 1/4 tsp nutmeg or jaiphol powder
  • Our soaked fruits

For feeding the cake:

  • 1/4 th cup orange juice,excess juice if any left OR
  • 1/4 th cup orange juice

Procedure:

  • In a bowl first whisk 1 1/2 cup softened butter until pale and fluffy
  • Now add 1 1/2 cup of brown sugar and whisk to cream the butter
  • Add 1 egg at a time and whisk to incorporate
  • We added 5 eggs in total
  • Now add sifted flour 1 1/2 cup with our spice mix
  • Fold with your laddle
  • Now add the nuts and mix
  • Drain your soaked fruits to remove excess juice if any left
  • Add your fruits now and mix
  • Add 2 tbs orange juice that adds flavor to it or if you can freshly grated 1 tbs orange peel,that will do too
  • Mix everything
  • Pour it in a greased baking tray
  • This cake is a solid came,not much of a fluffy type
  • Preheat your oven to 350F and bake your cake for around 2 hours
  • Check in between,it might take a bit more time or a bit less it depends on the oven too,insert a toothpick if it comes clean then you are good to go
  • When the cake is still warm,pole whole and feed the cake (for feeding mix 1/4th cup orange juice or any excess juice left after draining)
  • Let it cool completely and the take it out

How can you keep the cake fresh a d flavorful for days?

  • After cutting and enjoying the cake,wrap it up completely with cling film tightly
  • The double wrap it with aluminum foil
  • Keep it in a dry place

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.
You may also like 👇👇👇

Classic Christmas Fruit cake with fruits soaked in Rum

Soaking fruits for Christmas Cake in Rum

Fruits soaked in fruit juice for Christmas

Christmas Fruit Cake with fruits soaked in RUM|| The classic version|| step by step to perfect fruit cake

Throughout the year we like to different varieties of cake,but when the Christmas comes eating a Christmas fruit cake is a tradition.

This is the recipe where we’re going to bake the fruit cake with fruit soaked in Rum. Traditionally,the fruits can be soaked 1 month prior baking the cake. But we have soaked it around 10 days before.

If you like you can also soak nuts with it,but I like to soak my fruits separately and then add nuts while baking.

Let’s bake Christmas Fruit Cake with fruits soaked in Rum…in my style 👇👇👇

Type- Cake

Preparation time- soak fruits for a minimum of 10-15 days + preparing the cake batter will take 20-25 minutes

Cooking time- 2 1/2 hours -3 hours

Ingredients:

  • For a 4 lb or 2 kg cake we need around 1 3/4th cup all purpose flour or 275 gm all purpose flour
  • 1 3/4 th cup of softened butter 🧈
  • 1 3/4th cup brown sugar
  • 5 eggs
  • Dry fruits -30 gm cashew+20 gm pistachios+40 gm almond+20 gm walnuts
  • 40 gm of almond powder(it keeps our cake moist)
  • 1/4th cup orange juice or 2 tbs fresh orange zest
  • For the spice- 1 cinnamon stick+6-7 cloves and 1/4 tsp nutmeg or jaiphol powder
  • 2 tbs orange juice or 1 tbs freshly grated orange peel
  • Our soaked fruits

For feeding the cake:

  • 1/4 th cup orange juice
  • Drained Rum if remaining or add fresh 1/4th cup rum

Procedure:

  • In a bowl first whisk 1 1/2 cup softened butter until pale and fluffy
  • Now add 1 1/2 cup of brown sugar and whisk to cream the butter
  • Add 1 egg at a time and whisk to incorporate
  • We added 5 eggs in total
  • Add 1/4ty cup orange juice or 2 tbs orange zest
  • Now add sifted flour 1 1/2 cup with our spice mix
  • Fold with your laddle
  • Now add the nuts and mix
  • Drain your soaked fruits to remove excess juice if any left
  • Add your fruits now and mix
  • Mix everything
  • Pour it in a greased baking tray
  • This cake is a solid came,not much of a fluffy type
  • Preheat your oven to 310F and bake your cake for around 2 hours 30 minutes
  • Check in between,it might take a bit more time or a bit less it depends on the oven too,insert a toothpick if it comes clean then you are good to go
  • When the cake is still warm, poke whole and feed the cake (for feeding mix 1/4th cup orange juice + any excess juice left after draining)
  • Let it cool completely and the take it out

How can you keep the cake fresh a d flavorful for days?

  • After cutting and enjoying the cake,wrap it up completely with cling film tightly
  • The double wrap it with aluminum foil
  • Keep it in a dry place

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.

You may also like 👇👇👇

Soaking fruits for Christmas Cake in Rum

Fruits soaked in fruit juice for Christmas Cake

Fruits soaked in Fruit Juice for Christmas Fruit Cake

Soaking fruits before baking a Christmas Cake is a ritual. It add richness and aroma to our Christmas Cake.

Some soak both their dried fruits and their nuts together and some soak only the dried fruits and nuts add separately while baking the cake.

I like to soak the dried fruits and then add the nuts separately. Baking this kind of cake is my favorite. You can keep this in a glass jar for a maximum of 3-4 days. But keep it in mind you have to keep in a glass jar,no plastic, no aluminum. I like to bake my cake after 2 days of soaking fruits in fruit juice

We like tutti frutti,cherries, cranberries,black raisins….but you can also add dried candied ginger,candied orange peels,dried apricots.

So,let’s soak up fruits for Christmas Cake in fruit juice…in my style 👇👇👇

Ingredients:

  • 10 gm black raisins
  • 10 gm chopped cranberries
  • 30 gm Tutti Frutti
  • 1/2 cup orange juice or enough juice to keep the fruits submerged

Procedure:

  • In a bowl add 10 gm of chopped black raisins,10 gm chopped cranberries
  • Add 30 gm of tutti frutti
  • But you can add more fruits like candied ginger,dried apricots,candied orange peels
  • Now add 1/2 cup of orange juice and mix
  • Add orange juice to that level that the fruits are submerged
  • Cover with a cling film and keep it in a dark place for 4-6 hours or a maximum of 2 days
  • And we are good with soaking of Fruits
  • You can also try Soaking fruits in Rum for baking Christmas Cake

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 😊

Christmas Sugar Cookies|| Quick and easy||kids special

Our festive season is coming and it’s time to put on your apron. It is the perfect time for baking and making space in the freezer.

I’m a baking person and I never ever miss a chance to bake, even I find reasons to bake,for my happiness 😊

My kids loves cookies and I make a heck lot of cookies like chocolate chip,fudgy Brownie cookies,double chocolate and sugar cookies.

I like to bake sugar cookies ,particularly for making Christmas cookies. Me and my kids just love making them together and my husband is the judge that “who decorated the best?” 🤓

Even if you don’t decorate,still those are the best….soft in the middle and crisp on the edges. There is some trick to perfect cookies ,specially when you give shape. Chill them in the refrigerator before baking and they will come out clean, otherwise you will end up into shapeless cookies.

So,let’s start making Christmas Cookies…in my style 👇👇👇

Type- Cookies

Preparation time- 20-25 minutes

Cooking time- 10-12 minutes each batch

Ingredients:

  • 3 1/2 cups of all purpose flour
  • 1 1/2 th cup sugar
  • 3 tbs softened cream cheese
  • 1 1/2 cup butter
  • 1 egg+ egg yolks (reserve the egg white to make the royal icing)
  • 1 tbs vanilla essence
  • 1 tsp Kosher salt (optional,you can use normal salt)
  • Cream of Tartar 2 tsp (if you don’t have it add 2 tbs cornflour)
  • 1/2 tsp baking powder

Ingredients for Royal Icing:

  • 4 cups of powdered sugar
  • 2-3 tbs water
  • 1/4 th cup egg whites
  • Add color,sprinkles,colored sugar if you want to decorate

Procedure for the cookies:

  • In a bowl first cream the butter until light and fluffy
  • Then add to it 1 egg +2 egg yolks and till blend
  • To it add 1 1/2 cup sugar +3 tbs cream cheese and blend again
  • Add 1 tsp Kosher salt or 1 tsp salt
  • Add 2 tsp cream of Tartar or if you don’t have cream of tartar replace it with 2 tbs cornflour
  • Now add the 1 tbs vanilla essence or you can add in some more 1/4 th tbs of any essences like almond, coconut,coffee any other of your choice
  • Sift in together 3 1/2 cup flour and 1/2 tsp baking powder
  • Mix it up all and it will turn into a doughy texture
  • Spread it on a cling film and cover it tightly
  • Chill in the fridge for 2 hours
  • Take them out and roll it out quarter thin ,cut with your favorite shape cookie cutter
  • Chill it again for 20 minutes
  • Now bake them for 10-12 minutes in preheated 350F oven and its done

Procedure for the royal icing:

  • In bowl take 4 cups of powdered sugar
  • In that add 2-3 tbs water and 1/4 th cup egg whites and mix
  • Add in essence if you want
  • Add color as per your choice

Assemble the cookies:

  • Take our baked cookies ,let them come to room temperature
  • Decorate the cookies as you like😊

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 👇👇👇

Soft ‘n’ Chewy Chocolate Chip cookies

Fudgy Brownie Cookies

Chewy Chocolate Chip cookies

Soaking of Fruits for Christmas Cake with Rum|| Very easy and stays good for more than 1 month

Soaking fruits before baking a Christmas Cake is a ritual. It add richness and aroma to our Christmas Cake.

Some soak both their dried fruits and their nuts together and some soak only the fried fruits and nuts add separately while baking the cake.

I like to soak the dried fruits and then add the nuts separately. Baking this kind of cake is my favorite. You can keep this in a glass jar for more than 1 month. But keep it in mind you have to keep in a glass jar,no plastic, no aluminum. You just need to give it a shake every 2 days that’s all.

We like tutti frutti,cherries, cranberries,black raisins….but you can also add dried candied ginger,candied orange peels,dried apricots.

So,let’s soak up fruits for Christmas Cake…in my style 👇👇👇

Ingredients:

  • 10 gm black raisins
  • 10 gm Tutti Frutti
  • 8 gm chopped cherry’s
  • 8 gm chopped cranberries
  • 2 oz. Rum

Procedure:

  • Chop up all your ingredients
  • In a bowl add your ingredients one by one
  • Now give it a quick stir
  • Add in the 2 oz. Rum and mix
  • Cover and keep it in a glass jar (no plastic jar or aluminum)
  • You can keep it for more than 1 month
  • Just give it a shake every 2 days

We’ve added a step by step video on 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 😊

Aloo aur Shimla mirch ki sabzi /Potato and capsicum dry curry|| Veg dish and is perfect with poori,roti and parathas

Aloo Shimla mirch or Potato and capsicum dry curry is a very popular dish that originates from Indian Cuisine.

It is a veg dish and is immensely enjoyed with poori,parathas and roti. It is also enjoyed with steamed rice (saada bhaat) with a side of daal.

It is very easy and takes less than 25 minutes. This dish has a speciality of a aroma of jeera or cumin seeds and all the the ingredients we add is not overcooked.

So,let’s make aloo shimla mirch ki sabzi or potato and capsicum dry curry…in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 3 parboiled potato diced roughly
  • 1 cup roughly diced capsicum
  • 1/2 cup roughly diced tomatoes
  • 1/4 th cup chopped coriander leaves
  • 1 tsp roughly chopped garlic
  • 1 tsp roughly chopped ginger
  • 1/2 cup roughly diced onions
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp ghee or clarified butter
  • 2-3 tbs lime or lemon juice
  • 1 tsp cumin seeds
  • 1/4 th tsp hing /Asfoetida

Procedure:

  • In a pan add 1 tsp cumin seeds and 1/4th tsp hing/asfoetida
  • Fry for 1-2 minutes on a medium flame
  • Add 1 tsp roughly chopped garlic,1 ta roughly chopped ginger and 1/2 cup roughly sliced onions
  • Fry them together and keep on cooking till the onions are translucent
  • Now add 1 cup diced capsicum and fry for 2-3 minutes on a medium flame
  • Add 3 parboiled potatoes diced and mix
  • Cook for 3-5 minutes on a medium flame
  • Now add few spices like 1 tsp turmeric powder,1 tsp red chilli powder and 1 tsp coriander powder and salt to taste
  • Mix it
  • Remember our potatoes are parboiled so mix with slight hand or you will end up into a mushy curry
  • Now add 1/2 cup roughly diced tomatoes
  • Mix,cover and cook for 10 minutes on a medium low flame and its done
  • Add 1/4 th cup chopped coriander leaves
  • Cover and turn off the heat and give it a standing time of 5 minutes
  • Add 2-3 tsp lime or lemon juice and its optional
  • Enjoy this dish with Roti,paratha,pooris and steamed rice (saada bhaat)

We’ve added a step by step video of our 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 👇👇👇

Railway Canteen Style Puri/Poori

Luchi/Deep fried puffed breads

Muri Ghonto or rice and fish head curry||Authentic Bengali dish goes best with steamed rice (saada bhaat)

Muri means head and Ghonto means mashed, Muri Ghonto is a Bengali delectable dish made with fish head and rice.

Fish head is used preferably of Rohu or Katla. The rice we use is a short grain rice mainly Gobindo Bhog or if you stay outside India you can go for jeera samba or kali jeera rice.

It is a dish which is made mild spicy with some basic spices and potato. It has a aroma from the rice and ghee (clarified butter) and the flavors of the fish. It can be easily savored with steamed rice.

In my childhood days this dish was almost daily on our lunch menu. The sole reason was because as we are Bengalis ,eating fish and rice was our staple. In our shopping list when our father bought other vegetable, while buying fish means buying a whole fish from head to tail. So what to do with the head??? Either make fish and rice Muri Ghonto or machher matha die mooger daal i.e lentil soup with fried fish head.

So,let’s make Muri Ghonto or fish head and rice curry….in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 1 large fish head preferably Katla or Rohu (added 1 tsp salt and 1 tsp turmeric powder)
  • 2 medium sized or 1 large potato cut into cubes (added with 1 tsp salt and 1 tsp turmeric powder)
  • Salt to taste
  • 1 cup Gobindo Bhog or kali jeera or jeera samba rice
  • 2 cups of warm water
  • For tempering- 1 bay leaf,2 whole dried red chillies,1 tsp cumin seeds,2-3 crushed cloves,2-3 crushed cardamom pods,1/2 inch cinnamon stick
  • 1/2 cup chopped onions
  • 1 tbs ginger garlic paste
  • 2 tbs ghee or clarified butter
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tsp garam masala
  • 2 tbs sugar
  • 2-3 green chillies

Procedure:

  • Soak 1 cup of rice for 20-25 minutes and then drain the water
  • In a pan add 4 tbs oil,heat it on a medium flame
  • Fry potatoes (marinated with 1 tsp salt and 1 tsp turmeric powder)
  • Fry till golden brown
  • Then fry the fish head (marinated with 1 tsp salt and 1 tsp turmeric powder)
  • Fry it till golden brown and keep it aside
  • In that oil fry the rice till hard and opaque,then take it out
  • Temper the oil with 2 whole dried red chillies,1 bay leaf,1 tsp cumin seeds,2-3 crushed cloves,2-3 crushed cardamom pods,1/2 inch crushed cinnamon stick and fry till aroma comes
  • Add 1/2 cup chopped onions and fry till translucent
  • To it add 1 tbs ginger garlic paste and fry
  • It’s time to add some spices,so add- 1 tsp cumin powder,1 tsp coriander powder,1 tsp red chilli powder,1 tsp turmeric powder mix till oil separates,if need add 2-3 tsp of water to avoid burning
  • Now add 1 tsp garam masala,mix and add the fried potatoes
  • Cover and cook for 10 minutes on a medium low flame
  • Now add the fried fish head mix,then add the fried rice and mix
  • Cook for more 2-3 minutes on a medium flame
  • Add 2 cups of water,mix,add 2-3 green chillies and bring it to boil
  • Now at this point, cover and cook 10 minutes on a medium low flame
  • After 10 minutes,you might see some gravy, some people like gravy but we like it on a dryer side
  • Keep mixing,the water will dry out.
  • When you see,water has dried up and oil started separating,then add 2 tbs ghee or clarified butter and it’s ready

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 😊

Punjabi Style Chicken Curry|| Easy and unique recipe||Enjoy with roti, paratha and naan|| Goes perfect with steamed rice (saada bhaat)

Sunday Special Chicken Curry is a very popular and common dish in every Bengali home specially on Sundays.

It is a very light chicken curry,with very less spice.

Our version is really slow cooked for a 45-50 minutes,separating oil after adding Evey elements. Slow cooking means less effort,the only effort you need to make when you fry the onions,ginger garlic and the spice whenever you add each of them,stir and cover and allow the oil to separate.

The main ingredient here is the coriander paste,it creates the magic that takes back to reminding us of our: maer hater ranna’, “mom’s cooking”.

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 30-35 minutes

Ingredients for the cashew and chilli paste:

  • 12-15 cashew nuts
  • 7-8 whole dried red chillies

Ingredients for fried onion,ginger and garlic paste:

  • 1 cup sliced onions
  • 1 inch ginger
  • 3 tbs chopped garlic

Ingredients for marinating the chicken:

  • 2 lb chicken cut into pieces (with or without bones)
  • 1/2 cup beaten yoghurt
  • 1 tbs turmeric powder
  • 1 tbs salt

Ingredients for the chicken curry:

  • 2 lb chicken cut into pieces
  • 2-3 potatoes cut into halves and fried with 1 tsp salt and 1 tsp turmeric powder
  • 1/4 th cup cashew and red chilli paste
  • 1 cup fried onion, ginger and garlic paste
  • Salt to taste
  • 1 tbs coriander powder
  • 1 tsp cumin powder
  • 1 tbs paprika (kashmiri lal mirch)
  • Chopped coriander leaves or cilantro for garnishing

Procedure for marinating the chicken:

  • Add 1 tbs turmeric powder and 1 tbs salt to the the chicken
  • Add 1/2 cup beaten yoghurt
  • Now mix and marinate for 1-2 hour
  • Procedure for the cashew nuts paste:
  • In a pan dry roast 12-15 cashew nuts with 7-8 whole dried red chillies
  • Roast for 4-5 minutes and then cool down
  • Grind into fine powder
  • Then add 4-5 tbs water and make a fine paste

Procedure for onion,ginger and garlic paste:

  • In a pan heat 3 tbs oil on medium flame
  • Add 1 cup sliced onions
  • Fry for 2-3 minutes and then add 1 inch ginger and 3 tbs chopped garlic
  • Keep on frying until the onions are bit brown
  • Then take it out and allow it to cool and then blend into a fine paste

Procedure for the chicken curry:

  • In a pan add 3 tbs oil and heat on a medium flame
  • Now add the onion paste and keep on cooking till the oil separates
  • Add 1/2 cup of tomato puree and again mix till oil separates and add the cashew and chilli paste
  • Mix and add salt to taste and wait till oil separates,add 1 tbs coriander powder,1 tbs paprika or kashmiri lal mirch and 1 tsp cumin powder and again mix till oil separates
  • Now add the marinated chicken
  • Mix with all the juices
  • Cover and cook for 10 minutes on a medium flame
  • Then add the fried potatoes and mix (adding potatoes is completely optional)
  • Again mix
  • Add 1 cup of water for the gravy and again cover and cook for 20 minutes on a medium to medium low flame and its done
  • Turn off the heat and add 1/4th cup chopped coriander leaves and give it a standing time of 5-10 minutes
  • Enjoy with roti, parathas,naan and steamed rice (saada bhaat)

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 😊

Sabzi daal|| Very healthy and ideal for this winter season|| 100% veg, no onion-no garlic

‘Sabzi daal’ or vegetable lentil soup is a very comforting dish which goes best with rice and some fritters with a side of lime wedge.

It is basically from Bengali Cuisine and made specially during winters when we get fresh vegetables. It is made with tempering cumin seeds and ginger paste,so no onion-no garlic.

It’s is cooked almost everyday in our kitchen. It takes only 20-25 minutes of our effort. It is cooked by dry roasting the daal and then boiling it and pressure cooking it.

If you want you can not fry also, but frying it gives an aroma. Some cook it thick and some cook it runny….so it’s upto you. It’s speciality is that it has the nutty smell of the lentils with the heavenly smell of ghee.

It goes great with some potato and eggplant fries and steamed rice (all links are given below)

Let’s s start making sabzi daal or vegetable daal…in my style 👇👇👇

Ingredients:

  • For the daal: boil 1/2 cup moong daal (yellow daal)+1/4 th cup chana daal (split lentil)
  • For the tempering- 1 tsp cumin seeds,2-3 crushed green cardamom,2-3 cloves and 1/2 inch cinnamon stick,1 bay leaf,2-3 whole red chillies
  • 1 tbs ginger paste
  • 1/4 th cup chopped cauliflower
  • 1/4 th cup chopped potatoes
  • 1/4 th cup chopped carrots and peas
  • Salt to taste
  • 1 tsp + 2 tsp ghee
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/4 th cup chopped coriander leaves/cilantro
  • 2-3 slit green chillies

Procedure:

  • In a pan add 2-3 tbs oil,in that for tempering add 1 tsp cumin seeds,1 bay leaf,2 whole dried red chillies
  • In that add 2-3 crushed green cardamom,2-3 cloves and 1/2 inch cinnamon stick
  • Add 1 tbs ginger paste
  • Fry till aroma comes
  • Now add 1/4 th cup chopped cauliflower and fry for 1-2 minutes
  • Then add 1/4 th cup chopped potatoes and fry
  • Then add 1/4 th cup chopped carrots and peas
  • While frying add 1 tbs ghee or butter,it will make your daal more flavorful
  • Now add the boiled daal and mix
  • When properly mixed add 1.5 cups of water depending how thick or thin you want the gravy
  • Cover and cook for 10 minutes on a medium flame
  • Then add 1/4 th cup chopped coriander leaves and 2-3 slit green chillies
  • Again cover and cook for 5 minutes on a medium low flame and its done
  • Finish it off with 2 tsp ghee

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 👇👇👇

Sona moong/bhaja mooger daal

Palang moong ki daal

Lau die tetor daal

Alu bhorta/ Indian Style mashed potato

Microwave steamed rice

Aloo bhaja+Begun bhaja (potato fries+eggplant fries)

Omlette curry|| Curry that goes with roti, parathas,naan and steamed rice (saada bhaat)

Omlette curry is a very popular dish from Indian cuisine.

It is very tasty dish. Suppose you don’t have any fish or chicken at home but you want to eat something tasty equal to that then you can definitely go for this dish.

Everyone likes to eat omlette,because of its fried texture. And just imagine those omlette chunks soaked in hot ‘n’ spicy tomato-onion based gravy,which can be moped by roti ,parathas, naan and steamed rice.

So,it is a comfort dish to me also.

So,let’s not waste time and start making Omlette curry…in my style 👇👇👇

Type- Curry

Preparing- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients for the omlette:

  • 5 large eggs
  • Salt to taste
  • 2-3 tbs chopped green chillies
  • 1/2 cup chopped onions

Ingredients for the gravy:

  • For tempering- 2-3 crushed green cardamom,3-4 crushed cloves,1/2 inch crushed cinnamon stick,1 bay leaf,2 whole dried red chillies
  • 2 large potatoes cut into wedges
  • 1 tsp cumin seeds
  • 1 cup chopped onions
  • 1 cup crushed tomatoes
  • 2 tbs ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp paprika (kashmiri lal mirch)
  • 1 tsp garam masala
  • Salt to taste
  • 2-3 slit green chillies
  • 1/4 th cup chopped coriander leaves/cilantro

Procedure for the omlette:

  • In a bowl break 5 eggs
  • To it add 2-3 tbs chopped green chillies and 1/2 cup chopped onions
  • Add salt to taste and whisk
  • In another pan add 2 tbs oil heat up and add 1/5 the mixture and swirl
  • When your omlette starts cooking you also start folding and when done on one side flip on the other side
  • By this make rest of the omlette
  • Cut each omlette into halves and keep it aside

Procedure for the gravy:

  • In another pan add the potatoes,add 1 tsp salt and 1 tsp turmeric powder
  • Fry till golden and then kept aside
  • If needed add another tbs oil and add crushed 2-3 green cardamom,3-4 cloves and 1/2″ crushed cinnamon stick with 1 bay leaf and 2 whole red dried chillies
  • Cook till aroma comes
  • Now add 1 cup finely chopped onions and fry till caramelized and add 2 tbs ginger and garlic paste and keep on frying
  • Add 1 tsp turmeric powder and 1 tsp red chilli powder and mix
  • Now add 1 cup crushed tomatoes or chopped tomatoes
  • Cook till oil separates and add few more spices – 1 tsp cumin powder,1 tsp coriander powder and 1 tsp garam masala and cook till oil separates
  • Add salt to taste
  • Add 1.5 cups of water for the gravy
  • Cover and cook for 10 minutes on a medium flame
  • Now add the fried potatoes and again cover and cook for 15 minutes on a medium flame
  • At this point add the omlette and mix with the gravy
  • Cover and cook for 10 minutes on a medium low flame and its done
  • Now add 2-3 slit green chillies and some chopped coriander leaves/cilantro
  • Turn off the heat and give it a standing time of 5 minutes
  • Enjoy this with roti, parathas, naan and steamed rice

We’ve added a step by step video 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 😊

Apart from regular fish and chicken curry you can also try 👇👇👇

Egg curry

Soya Chunk Curry

Dhokar dalna/Spicy lentil fritters curry

Blog at WordPress.com.