Butter Chicken

                                                           BUTTER CHICKEN

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.

Cooking Time: 30-40 minutes
Servings: 4

Preparation Time: 4-6 hours
 Category: Non Veg

Ingredients

•	Chicken	800 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1 cup
•	Salt	to taste
•	Garlic paste	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Kashmiri red chilli powder	1 teaspoon
•	Ginger paste	2 tablespoons
•	Lemon juice	2 tablespoons
•	Mustard oil	2 tablespoons
•	FOR MAKHNI GRAVY
•	Butter	50 grams
•	Ginger paste	1 tablespoon
•	Green chillies,chopped	4-5
•	Red chilli powder	1 tablespoon
•	Salt	to taste
•	Dry fenugreek leaves (kasuri methi)	1/2 teaspoon
•	Whole garam masala	1 tablespoon
•	Garlic paste	1 tablespoon
•	Tomato puree	400 grams
•	Garam masala powder	1/2 teaspoon
•	Honey	2 tablespoons
•	Cream	1 cup

Method
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

 Tip
: Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

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Aloo Ki Tikki

                                                                Aloo Ki Tikki

Cooking Time: 15-20 minutes
Servings: 4

Preparation Time: 20-30 minutes
 Category: Veg

 

Ingredients

•	Potatoes	3-4 large
•	Green chillies,chopped	3
•	Fresh coriander leaves,chopped	a few sprigs
•	Rock salt (sendha namak)	to taste
•	Asafoetida	a pinch
•	Red chilli powder	1/2 tablespoon
•	Ghee to fry

Method
Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.

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Kadhi Chawal (Yogurt Curry with Rice)

                                                Kadhi Chawal (Yogurt Curry with Rice)

Punjabis are predominantly wheat eating people. They cook rice only on special occasions. Rice is eaten with Rajma, Chole or Kadhi. In winter rice is cooked with peas called matarwale chawal. Kadhi rice and Rajma rice are my favourite dishes too. I prepare it on Sundays or on holidays for lunch.

Punjabi Kadhi

Ingredients: - Sour curd - 1kg, Gram flour- 1 cup, Water -1 litre, Onions-2 chopped, Garlic-6 cloves, Ginger-1" piece, Salt - 2 tsp., 1 tea spoon Garam Masala, Cooking oil- 3 tbsp., Chopped coriander-50 grams.

For Baghar or Tadka: - Mustard (Rai) -1 tsp., Fenugreek (Methi)-1/2 tsp., Cumin seed (Jeera)- 1/2 tsp., 6-7 curry leaves

Pakoras (Dumplings) Gram flour -250 grams, Sliced onions, green chillies, fenugreek or spinach chopped, salt -1 tsp., red chilli powder -1/2 tsp., and oil to fry.

Method

Heat oil in a pan. Add mustard, fenugreek and cumin seeds. Add paste of garlic and ginger. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. Make batter with gram flour, add water, salt and spices. Beat well till it is light and fluffy. Add onion, chopped chillies and fenugreek or spinach leaves. Heat oil in a Kadai. Make pakoras. Beat curd, add gram flour and water and stir well. Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to a boil, lower the heat. Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle, add pakoras and chopped coriander. Cover and keep it aside.

Kadhi goes well with boiled rice.

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Idli Sambhar

                                                              Idli Sambhar

Ingredients:

• 2 cups Rice
• 1 cup Urad Daal (white)
• 1 1/2 tblsp Salt
• A pinch of Baking Soda
• Oil for greasing

How to make idli sambhar:

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

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Egg Omlette

                                         Egg Omlette

Ingredients:

• 2 Eggs
• 1/4th onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 1/4th tomato (chopped), optional
• 2 tbsp chopped coriander leaves
• Salt To Taste
• 1/4th tsp red chili powder or to taste
• 1 tbsp milk
• Oil to fry

How To Make An Egg Omelette:

• Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
• Serve hot with bread or Paratha.

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Malai Kofta make with spinach gravy

                              Malai Kofta make with spinach gravy

Required Materials –

Ingredients- for Malai Kofta Spinach Curry
To Kofta.

   Cheese - 200 g
   Mawa - 100 grams
   Potatoes - 2-3 boiled while
   Kismis - 15-16
   Cashew - 7-8
   Salt - to taste (½ teaspoon)
   Ginger - 1 inch long piece (be GRATER)
   Arrowroot or corn flour - 2 table spoon
   Oil - for frying balls

To make spinach gravy-

    Spinach - 1 bunch (500 grams)
    Sugar - ½ teaspoon
    Tomatoes - 3 -4 medium-sized
    Green chillies - 2 -3
    Ginger - 1
    Oil - 2 table spoon
    Asafoetida - 1 pinch (if you wish)
    Cumin seeds - ½ teaspoon
    Kasuri azadirachta - 2 small spoon (if you wish)
    GRAM FLOUR - 2 small spoons
    Cream or sour cream - 2 table spoon (if you wish)
    Salt - to taste (one teaspoon)
    Garam Masala - ¼ teaspoon
    Lemon juice - 2 small spoon (if you eat a little sour)

Law How to Make Malai Kofta with Spinach Curry
Malai Kofta -

Take the boiled potato peel. Breaking Kismis stalk Wash, take 5-6 cashew nuts break into pieces.
Take out the milk solids and cheese in a pot, break boiled potatoes and put in the bowl, put plenty of salt and corn flour and mash it properly. So that the mixture begins to look like greasy flour, ginger and ginger paste or even grater mix. To make the dough mix. Kofta is ready.
 

Put oil in non stick frying pan and heat it. Take the kofta flour in small amount, hold on your hand and press it so that it looks flat. Take cashew nuts and 1 kismis and put on it and took from four sides and round it.16 shells will be ready. Take the shells in hot oil, 3-4 balls at a time can be fried, Limited joint movement of the balls are very Sabdani, medium and slow fire until brown Tliye, fried balls out the balls on a plate and keep warm Take oil for frying, take out all the balls the same way to the bottom. Balls are ready, make the gravy now.

Spinach gravy -
Please remove stalk break spinach, leaves, wash thoroughly with clean water 2 times Take a pot, pour ¼ cup water and sugar, keep boil covered, 5-6 minutes in boiling is spinach. Turn off the gas.
Wash the tomatoes cut in the pieces. Break stalk of green peppers, wash. Ginger,wash and cut 3-4 pieces. Grinder and finely grind them all.

Heat oil in a frying pan, put it asafetida and cumin in hot oil. After roasting cumin Kasuri azadirachta (Kasuri azadirachta Please remove the bean stalk) Take and put a little bit roast gram flour, spices in this tomato, ginger, green chili paste and spices give the spoon had run 2-3 minutes By roasting and put a little cream,roasting the spices until the oil over spices were not swimming.

Now boil spinach take time to cool and then grind finely and mix in spices fried spinach paste,put water and salt, boil up and put balls,garam masalaand cook for 1 minute,gravy Malai Kofta Spinach (Malai Kofta Curry with Spinach Gravy) prepared. Serve them with put little cream.

You can make gravy from the cashew gravy, cream gravy, tomato cream gravy or poppy seeds. Create any kind of gravy and make koftas in gravy, Take any. Malai Kofta is ready you will eat with your favorite gravy.

    For 5 members
    Time - 50 minutes

                                            Ishaan kumar

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CHOLE BHATURE

                                     CHOLE BHATURE

                       

Grams Bhatura (Chole Bhatoore) favourite dish of Punjab. tasty eat too.Come today Bhatura grams (Chhole Bhature) acceptance.
Required materials - for Bhatura -

   

  Ingredients for Bhature:

   Flour - 400 grams (4 cups)
    Semolina (rava) - 50 - 60 g (½ cup)
    Yogurt - 100 grms (½ cup)
    Salt - 3/4 teaspoon
    Sugar - 1 teaspoon
    Baking soda - 3/4 teaspoon
    Oil - for frying

Flour and semolina in the pot by filtering out a treat, make it into the flour, 2 table spoon oil, salt, baking soda, yogurt and sugar and put in it, so well did these things take place. Guth take soft dough with the help of warm water.

Guthe had the dough for 2 hours off the shelf or in a warm place, please keep it covered.

Heat oil in a frying pan, put it.

Guthe had a little bit of wheat flour dough get all the equivalent of a lemon. Beliye Make dough and the like, but it is best to fiddle a little bit thicker. (If you do it by hand pats and pats on the vine can make it by hand). Take the hot oil, pressing to scoop Fulaiye, until light brown on both sides Tliye back. In a Plate Bichhaiye Paper Napkin, by removing the bottom plate Bhature all. Similarly, to take up by all Bhatura.

Bhatura are ready. Grams, pickles and Bhatura Serve hot with coriander chutney and eat.
Essential ingredients - chickpeas (chole) for - Ingredients for chole

    White gram (kabuli chana) - 250 grams (1 1/4 cup)
    Baking soda - ½ teaspoon
    Tea Bags - 2 T-bag is not the 1 1/2 teaspoon of tea in a white tie and clean clothes Use
    Tomatoes - 4-5 medium size
    Green chillies - 2
    Ginger - 1 inch long piece Or a teaspoon of ginger paste
    Refined oil - 2 table spoon
    Cumin seeds - ½ teaspoon
    Asafoetida - 1-2 Pinch
    Pomegranate seeds powder - 1 teaspoon slightly higher
    Dniaँ powder - Ded small spoon
    Red chili powder - ¼ teaspoon
    Garam Masala - ¼ teaspoon
    Salt - to taste
    Green Dniaँ - half a small bowl (finely chopped)

Method - How to make Chole Bhature

Please keep dip grams in water overnight. Grams of water washed , Take a cooker, a small glass of water, salt, baking soda mix, and please put tea bags.

 Please stop and put the cooker on  the gas for boil. slow the gas after cooker whistle and cook it for 2-3 minutes, turn off the gas and leave the grams cooker in pressure cooker. 

Then take up all ingredients tomatoes, green pepper, ginger finely grind it.



Heat oil in a frying pan. put garlic smelling resin, cumin seeds and put anardana, please put cumin coriander roasting.
now take grinded mixture and add green pepper, red chili powder,salt to taste roasted spices then fry until the spices to swim. put the glass of water. Now boil for few minutes.

Please open the cooker and tea bags thrown out of grains. Grams of the spice found in curry may well take away the spoon. Grams seem to be thicker than you, you need them to add some water, let boil after you cook 2-3 minutes. Let off the gas. mix coriander roasting and garam masala and half green. Grams you are ready.

Take the bowl out of Colon, Green put up decorate with coriander roasting. Serve with hot rice and eat Bhature .

For four or five members, at -1 1/2 hours

                                              
                                                     █▓ҳ̸Ҳ̸ҳ Ishaan Kumar™ҳ̸Ҳ̸ҳ▓█

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BAKED GHUGRA

                                                     BAKED GHUGRAS                                                                        
Baked ghugra, here is another delectable snack made with a spicy filling of green peas and coconut which balances the bland maida covering. To be frank, making this snack requires skill as giving it its unique shape is not an easy job! the edges have to be folded skillfully to make it looking appealing. While this is how it is traditionally made, with the changing times,ghughra moulds are now being used to make these tasty nibblets.

Add your private note Preparation Time: 15 mins
Cooking Time: 15 mins
Baking Time:  30 Minutes
Baking Temperature:  200ºC (400ºF)
Makes 20 ghughras

Ingredients

For The Dough2 cups plain flour (maida)
1 tbsp melted ghee
1/4 tsp asafoetida (hing) , optional
salt to taste
1/4 tsp oil for kneading

For The Stuffing2 cups fresh green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp sugar
3/4 tsp ginger-green chilli paste
4 tbsp freshly grated coconut
2 tbsp chopped coriander (dhania)
1 tsp sesame seeds (til)
1 tbsp lemon juice
salt to taste

Other Ingredients1/4 tsp oil for cooking

Method
For the dough

1. Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
2. Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.

For the stuffing

1. Blend the green peas in a mixer to a coarse paste. Keep aside.
2. Heat the oil in a pan, add the cumin seeds and asafoetida.
3. When the seeds crackle, add the green peas paste and sauté on a medium flame for a few seconds, while stirring continuously.
4. Sprinkle some water, mix well and cover and cook on a slow flame for 5 to 7 minutes, stirring once in between.
5. Remove the lid and sauté on a medium flame till the mixture becomes dry, while stirring continuously. Cool slightly.
6. Add the sugar, ginger-green chilli paste, coconut, coriander, sesame seeds, lemon juice and salt and mix well. Keep aside.

How to proceed

1. Divide the dough into 20 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
   
2. Place a dough circle on a ghughra mould.
   
3. Place a spoonful of the stuffing mixture in the centre of the circle.
   
4. Close the mould carefully and press it lightly.
   
5. Gently open the mould and remove the ghughra.
   
6. Repeat with the remaining ingredients to make 19 more ghughras.
7. Arrange on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 20 to 25 minutes. Serve hot.
                       ENJOY!                                                   

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Pizza

Homemade Pizza Recipe| Step by Step

I’m yet to find a person who would not say no to these cheesy gooey Pizza. Though I have made pizzas many a times it has always been with the ready made pizza bases available in the market and this is the first time I’m attempting it from scratch. This is the recipe that my children chose from Sangeetha’s space for the Blog Hop Wednesdays. As I know her space right from the time she started I know her recipe collection very well and hence left it to my children’s choice. Trust me when I say that I will not buy the base from stores any more and it will be always be homemade from now on. There is something to homemade pizza which makes you fall in love with them all over again. 

Do excuse the clicks, it was very late in the evening and the light has started to fade. I forgot to grease the edges of the pizza with oil and hence they appear a bit white but apart from that everything else was perfect. I prefer thin crusted ones to the thick ones and made a few changes according to my family’s preferences but you can always experiment with the versatile pizza. I followed my friend’s tip on how to avoid sogginess and baked the base beforehand and it worked like a charm. 

 

Homemade Pizza

You’ll need:

• All Purpose flour – 1-1/2 cups
• Instant Dry Yeast – 1 packet / 2-1/4 tsp
• Salt – 1/2 tsp
• Sugar – 1 tsp
• Milk / Water – 1/2 cup
• Olive oil / Vegetable oil – 2 tbsp

For the Topping:

• Onion – 1
• Tomato – 1
• Capsicum / Green Bell Pepper – 1
• Mushrooms – 2
• Tomato sauce – 3 to 4 tbsp (I used Del Monte)
• Red chilli powder – 1/2 tsp
• Garam Masala Powder – 1/4 tsp
• Pizza Cheese – 1/2 cup
  
  Method:
  

  Preheat the oven @ 220 Degrees Celsius.

  Mix together flour, salt and sugar in a bowl. Cut open the packet of yeast into it and mix once more. I used a mixture of both and milk and water. Heat till it reaches lukewarm stage and pour over the flour and make into a dough.

  Add oil and smear your hands and form a soft dough. Grease a bowl with oil and place the dough in it and close with a lid or a damp towel and let it rest for an hour. Mine tripled in an hour.

  Now punch the dough to let the air out and place the dough on a board and with the help of a rolling pin gently make a big circle. I used the pan that came with the oven for baking. I greased the bottom with oil and lightly floured it. Transfer the circle of dough to the pan and start to make a circle by spreading with your fingers and palm.

  Here is what I did with the topping: Prick the pizza dough, smear oil on the surface and bake for 5 min. This is to prevent the pizza from becoming soggy after to add the topping. Now take it out, smear a layer of tomato sauce and on top of that arrange the vegetables according to your wish. Grate a thin layer of pizza cheese all over. Sprinkle red chilli powder, garam masala powder and drop big dollops of tomato sauce here and there. Again grate cheese to cover everything.

  
  

  Place in the oven and once again bake for 15 min to 20 min approx. or till the cheese on top melts completely to look like the above picture. A piece of heaven just the way I wanted. Enjoy !!!

  Notes:

  • You need not have to use the entire 1/2 cup of liquid to make the dough. Just use enough else the dough will be very sticky.
  • Remember  to remove the seeds of the tomatoes else the pizza will become slushy.
  • Just 2 mushrooms are enough. The more you stack the more it will start to ooze out water.
  • I normally grate the cheese directly over the pizza for a neat finish else they stick and stack at one place.
  • Use your hands to mix the dough. The body heat also enhances the development of yeast.
  • If using Active dry yeast use the same measurement as Instant yeast but you have to proof it before use and make it rest for a second raise.
                                                               ENJOY!

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CHINESE CHILLI CHICKEN

                                          CHINESE CHILLI CHICKEN

Ingredients for chinese chilli chicken:

500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chinese chili chicken hot garnished with chopped green onion tops.
• Chinese chili chicken goes well with steamed / boiled rice.

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