Dal Ki Kachori (Puffed fried breads stuffed with black lintel).

(It is tasty and all time favourite recipe of teens)

Preparation time: 35 min

Cooking time: 20-30 min

Serves: 05

Ingredients:

-1 Cup husked Black Gram split lintels (dhuli urad ki dal)

-3 cups refined flour

-4 tbsp clarified butter+ oil to deep fry

-Pinch of Asafetida

-2 green Chilies (chopped)

-1 inch piece of Ginger (chopped)

-1 tsp raw Mango power (Amchoor)

-1 tsp Garam Masala

-1 tsp Cumin Seeds (coarsely powdered)

½ tsp Red Chili powder

1 tsp Coriander Powder

Salt to taste

Preparation:

-Wash lentils well and soak in three cups of water for three to four hours.  Drain and grind coarsely.

-Heat two tbsp of oil in a frying pan.  Add asafetida, green chilies, ginger, garam masala, Amchoor, red chili powder, coriander powder and cumin seeds.  Mix well and add salt to taste.

-Add grinded lintels.  Mix and continue to sauté for two to three minutes till mixture is dry. Remove from flame and divide into 12-16 parts.

-Rub in the Ghee and salt to taste into the flour. Knead into a stiff dough using water as required. Divide dough into 12-16 portions and roll into small balls. Flatten the ball slightly and stuff a part of the mixture.  Shape into a ball and roll out into four dia. Discs so that they are thinner around the edges and thicker in the Center.

-Heat sufficient oil in a pan.  When moderately hot, add a few Kachoris. Continue to fry on low heat, turning Kachoris once or twice till crisp and golden.  Drain onto an absorbent kitchen paper.

-Serve hot with chutney or pickle or sauce as you like.

 pic courtesy:http://theveggieindian.com/wp-content/uploads/2013/06/Khasta-Kachori-2-.jpg

Nadir Yakhni - Recipe

(It’s a Kashimir delicacy and integral part of the Waazwan)

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 04

Ingredients (for Lotus Stem)

- Lotus Stem cut and cleaned-200 gm

-Hot water-500 ml

-Black Cardmom-1 big

-Cinnamon-1stick

-Small green cardmom-02

-Ginger powder-1/4 tsp

-Fennel-1/2 Tsp

-Curd-1 big cup

-Small stick Cinnamon-1

-Anise seed-1/4 Tsp

-Dried crushed Mini leaves-1/4 tsp

Salt to taste

Water-1/4 Cup

Ghee-2 tbsp

Preparation:

-Boil the cut and cleaned lotus stem with black and green cardamom, cinnamon, ginger power and fennel. Cook till tender

-In another pan heat curd on low flame whisking continuously to stop the curd from splitting.

-Add the cinnamon, anise seed, dried mint, salt and water.

-Add the cooked lotus stem to the curd mixture and cook for 05 minutes with little water.

-Heat ghee in a separate pan and when hot pour into the curd mixture covering it with a lid immediately.

-Garnish with coriander leaves and serve with chapatti.

 pic courtesy:http://www.tastyduniya.com/wp-content/uploads/2014/02/20140214_172626.jpg

Mushroom & Spinach Lasagna – Recipe

(It’s testy and healthy vegetarian lasagna)

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 04

Ingredients:

Olive oil-1tbsp

Crushed garlic clove-01

Sliced mushrooms-250 gm

Chopped thyme leaves-1tsp

Spinach-200 gm

Light soft cheese-300g

Grated Parmeasn-4tbsp

Lasagna sheets-06

Preparation Method:

-Heat Oven to 200C. 

-Heat the oil in a large frying pan, add garlic and fry for till it is done.

-Add mushrooms and thyme cook till it start to soften.

-Mix in the spinach and stir until the heat of the pan wilts the leaves.

-Remove from flame and stir in the soft cheese, 1tbsp of the Parmesan and some seasoning.

-Put 1/4^th of the spinach mix on the bottom of a medium sized backing dish, lay 2 pasta sheets on to, then repeat until all the pasta is used.  Finish with final quarter of the spinach mix, sprinkle over the rest of the Parmesan, and then bake for 35 minutes until golden and the pasta are tender.

-Serve hot.

pic courtesy:http://www.seriouseats.com/images/2012/10/20121010-vegetarian-lasagna-spinach-mushroom-.jpg

Recipe – Sub sandwich

(It’s healthy and alluring breakfast)

Preparation time: 10 minutes

Serves: 05

Ingredients:

Small burger buns- 05

Chicken Salami -10

Lettuce leaves – 01 bunch

Tomato slices -10

Mayonnaise mustard sauce

Black olives: 10

Sauteed peas- ½ cup

Baked baby potatoes

Recipe:

-Cut the bun into halves leaving in joined at one end.

-Put a lettuce leaf, two tomato slices, two chicken salamis, two olives sliced fine and top it with mustard sauce and mayonnaise

-This can be accompanied by some sautéed peas and baked by potatoes

 pic courtesy:http://www.poorgirleatswell.com/site/wp-content/uploads/2013/04/chipotle-mushroom-sub-1.jpg

Making a perfect ‘Bhatura’

(Here’s the secret recipe to prepare perfect Bhautre)

Ingredients:

-Flour -2 cups

-Sooji-3tbsp

-Yogurt-4tbsp

-Olive oil-1tbsp

-Sugar-1/2 tsp

-Baking Powder-1tsp

Salt to taste

Oil for deep frying

Preparation:

-Combine all the ingredients together into soft dough.  The dough should not be too hard or too soft in touch

-Cover the dough with a wet cloth and keep aside for at least 3 to 4 hours.  Till it sets

-Make lemon sizes balls, put a little oil so it doesn’t stick and roll into thick round shaped rotis. Take care not to make rotis too thick or too thin.

-Heat enough oil for deep frying in a heavy bottomed Karhai.  Once the oil is heat, reduce flame to medium flame; slide the Bhatura into the hot oil.  Using the back of the ladle, press the center and along the edges and it will puff up.

pic courtesy:http://mumbaimornings.files.wordpress.com/2014/04/mumbai-mornings-chhole-bhature.jpg

Grilled cheese pasta sandwich

(It is a nice breakfast to start your day)

Ingredients:

Capsicum -1

Pasta or Macaroni-200 gm

Onion-1

Tomato-1

Black pepper -1tbsp

Salt to taste

Egg-1 (optional)

Mayonnaise-3tbsp

Tartar sauce-2tbsp

Mustard sauce-1tbsp

Bread slices -4

Preparation:

-Boil pasta or macaroni for some time till it gets soften.

-Cut capsicum, onion and tomato and keep in a bowl.  It can also be used raw or fried.

-Add black pepper and salt to it.

-In another pan just stir the egg for some time.

-Mix mayonnaise, tartar sauce and mustard sauce in the egg mixture.

-Now combine everything, including the pasta, and mix it well.

-Now, put a layer of mixture in the bread and put it in the griller.

-Chicken pieces will make the sandwich amazing, if you are non-veg.

-Serve hot with tea or coffee.

 pic courtesy:http://consumerrecipe.conagrafoods.com/uploadedImages/img_6031_3625.jpg

Hyderabadi Mutton Biryani

(It is delicacy from Nizam’s kitchen and a spicy fragrant and colorful variant of Biryani in India)

You may also like to taste Mustard Chicken 

Also try Mutton Curry in mustard oil 

Preparation time: 30 minutes

Cooking time: 45 minutes

Marinade mutton in spices for one night.

Ingredients:

Mutton: 1 Kg

Rice (Basmati):500 gm

Cumin (Jeera):1 tsp

Whole Garam Masala: 2 tbsp

Garam Masala Powder: 2 tbsp

Boiled egg for decoration-02

Rose Water: 01 tbsp

Also taste Gosht Dum Biryani
 
Garlic-ginger paste: 02 tbsp

Golden fried sliced onions: 02 cups

Mint leaves: 01 bunch

Curd – 02 cups

Cashew nuts -50 gm

Turmeric powder: 01 pinch

Saffron: 01 pinch

Coriander leaves: 01 bunch

Salt to taste

Kashmiri red chili powder: 01 tbsp

Oil: 05 tbsp

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Preparation:

For the Marinade:

-Wash mutton {front leg (raan) or hind leg of a goat is recommended for Biryani}

-Pat dry and add garam masala, salt, ginger-garlic paste, red chili paste, and two cups of curd.  Put it in a clean film plastic bag and keep it in a refrigerator to marinade overnight.

Also taste Chicken Pulao 

For Biryani

-Boil water; add oil, salt and half-cook the rice.

-Next fry thinly sliced onions until golden brown.  Add 1/3 of golden-brown onion to the mutton marination and rest keep aside.

-Now in a Handi (Deep pan) add the marinated mutton on the bottom and top it off with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. 

-In a separate bowl, add some warm milk to soak saffron.  Once the milk soaks the colour of the saffron, add it to the Handi.

-Cover the Handi or pan with airtight lid or add sticky dough to the edges and cover it with a lid.  Cook for 45 minutes.

Also taste Mutton Stew

-Add rose water and garnish with sliced boiled eggs.

-Serve hot with raita and mirchi ka salan

pic courtesy:http://mondaymasala.files.wordpress.com/2009/01/hyderabadi-mutton-biryani1.jpg