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Monday, May 30, 2016

IRANI CHAI

IRANI CHAI : TEA THAT TASTES LIKE DESSERT



Have you ever had chai in Hyderabadi chai cafes? Its more like dessert. I m not a regular tea person like most people frommy place are. But when its comes to Hyderabadi Irani chai, i can drink two three cups. When i was in school i recreated it at home. And here is the recipe for everyone to relish

INGREDIENTS

FOR 2 CUPS

Tea powder : 1 teaspoon (i use yellow label (only!))
Lamsa chocolate flavor tea powder : 1/2 teaspoon
milk 2 cups
water 1 cup
Sugar 2 tsp(as per taste)
Cardamom : 1

METHOD

1. Bring water to boil in sauce pan.
2. Crush cardamom and add to boiling water and add sugar and boil for 3 minutes
3. Add both tea powders and boil another 3 minutes. (yes water reduces )
4. Now add milk and simmer and leave it till you get nice golden color tea . about 5 to 8 minutes.
5. Top it with thick fresh malai and enjoy!!!

Tips :

1. Adding 1 teaspoon condensed milk enhances flavor.
2. Using evaporated milk enhances taste too.

Friday, May 27, 2016

Chicken Sheekh Kababs

Chicken seekh kabobs
or
Chicken Sheekh Kababs

INGREDIENTS

Minced Chicken (Chicken kheema) or boneless chicken : 1 Lb
Green chillies : 2
Ginger garlic paste : 2 teaspoon
Garam Masala : 1/2 teaspoon
Coriander leaves : (cilantro) : 1/4 cup
mint leaves 1/4 cup
Lemon juice : 1 tablespoon
Salt
Butter or oil

METHOD

1. Finely chop chillies, mint leaves and cilantro. I have ground them togther and made a paste.
2. Mix all ingredients in a bowl except butter
3. Heat skillet and drizzle butter on medium heat.
4. Meanwhile on a bamboo skewers hold a fist full of minced chicken mix and roll ovr to make it stick on your skewer.
5. Fry and flip gently to  make sure all of the kabob is evenly cooked.

Serve and ENJOY!!!




Tuesday, May 24, 2016

CHICKEN KOFTA PULAO

.


I served my biryani with dahi rata and fruits salad in mango custard. Awesome combo!!!


Ingredients :

Chicken kheema (Minced chicken) : 1 lb
Chicken  : 1 lb(optional)
(You can use whole chicken cut in medium pieces or leg and thigh or boneless  breastfeeding pieces. )

Basmati Rice : 1 lb 
Washed and soaked in water for 20 minutes



Onion :  thin slices in semicircle shape 3 medium  

Ginger garlic paste : 2 tablespoon 

Yogurt : 2 cup

 Cooking Oil : 1/2 cup (I used canola oil)

Ghee pure Desi ghee : 3 tablespoon 

Cloves: 4-5
Bay leaves : 2
Cardamom : 4
Cinnamon stick: 1 inch 
Black pepper corns : 4-5
Shahzeera : 1 teaspoon  (or plain cumin seeds )


Red chilli powder  : 1 teaspoon 
Salt : 1 teaspoon 
Coriander powder : 1 teaspoon 
Turmeric powder : 1 / 4 teaspoon 
Garam Masala powder : 1/2 teaspoon 

Fresh mint leaves : 2 tablespoon fine chopped 
Green chillies  : fine chopped 2 tablespoon 

(I used very course chopped as 3 year old is eating and he can separate them easily )

Parsely  : 2 tablespoon fine chopped 

Lemon juice : 2 tablespoon 


Saffron strands : 10 strands soaked in water for 1 hr. 





METHOD 


MEATBALLS:

Ingredients:

Ground chicken : 1lb
Two slices of white bread sides out.
Garlic paste 1/2 tablespoon
Ginger Paste : 1/2 Tablespoon
Black pepper  to taste.
salt to taste.

Method:
1.  Mix all ingredients well and let it sit for 2 hours.
2. In a pot boil 5 glasses of water.
3. Make small balls of ground meat mixture and drop in boiling water.
4. Let them boil in water for at least 10 minutes.


BIRYANI

1. Fry onion till golden brown . Remove from oil (on tissue if u want) And set aside . This should be crispy. 

Tip : add pinch salt  in oil to make them crispy   and make sure they are fried like deep fry.  This process is called brista or barishta.  








2.  Take chicken pieces in big  mixing bowl.  Wash chicken.  Add ginger garlic paste,red chilli powder, salt , turmeric powder, coriander powder,  half of all these- chopped  mint,parsely,fried onions and green chillies ,lemon juice and   yogurt . Mix well and cover and marinate for minimum 2 hours .I usually marinate overnight in fridge. 





3. Heat oil in a pan on medium flame and add chicken pieces from marinade only. Fry for 15 minutes stirring and mixing. Later add the masala (gravy) of marinade and mix again. Cover and cook till chicken is 80% done. Now add chicken meatballs in this akhni gravy and cook for 10 minutes on medium flame open pan.

4.  Add to soaked rice (in same water)cloves,cinnamon, cardamom, black pepper corns, shahzeera ,salt and one tablespoon oil and one teaspoon lemon juice and boil till rice is 40%-50%  done. Drain the rice throughly till all water is out in strainer. 







In above pic I have added cinnamon powder as I ran out of cinnamon stick. 

5. In a broad baking pan add Desi ghee at base and spread two to three cooking spoons of rice evenly. Spread 2-3 cooking spoons  chicken gravy evenly over. Next sprinkle some barista over it evenly , and chopped green chiili, parsely and mint leaves evenly.  Pour 1 teaspoon of Saffron water and 1/2 teaspoon ghee evenly around vessel. .

Repeat layering of rice,chicken gravy,barista , chopped  greens , Saffron water and ghee till all done. 

And bake in preheated oven at 350 degrees for 30-45 minutes. 





6. After layering in done. Whether u use pan or baking tray, cover with aluminum foil to not let vapor escape.

Serve hot with dahi raita. 

Find recipe here : 

Best  Kitchen Recipes http://recipesens.blogspot.com/Enjoy!!











WHOLE WHEAT sweet BREAFAST ROLLS with and without BREADMACHINE



WHOLE WHEAT BREAFAST ROLLS USING BREAD MACHINE (BREAD MAKER) 
ALSO INCLUDES TIPS TO MAKE WITHOUT BREADMACHINE





INGREDIENTS

Whole wheat flour : 3 cups
1/2 cup all purpose flour
Milk : 1 1/4 cup
white sugar : 2 tablespoon
Brown sugar : 1/3 cup
Egg : 1
Active Dry yeast : 1 1/4 tablespoon
Salt : 1 teaspoon
Olive oil : 1/4 cup
Butter : 1 Tablespoon

METHOD

1. a. In bread machine take lukewarm milk and yeast and 1/2 cup all purpose flour and white sugar. Mix by turning on bread machine for 10 minutes. Turn off and leave it aside for 20-30 minutes. 

b. If you are not using breadmaker , mix in a bowl the same ingredients with spoon and set aside for 30 minutes. 

2. a. Now add brown sugar, beaten egg, salt and olive oil in breadmachine tub. Add the whole wheat flour and turn on the dough settings. My bread machine makes dough in 1 hour 30 minutes. 


b. If you are not using bread machine, mix same ingredients with hands or  food processor for about 20-30 minutes till soft ball. Leave in a warm place to rise for 1 hour or more. 

Tip. Turn on conventional oven for 5 minutes and turn it off. And keep your dough in oven to rise (while its OFF)

3. After the dough has risen about 3 times its original size . Make small balls and place at 1 inch distance on a greased baking cookie sheet . 

4. Cover with plastic wrap and leave it to rise for another 1 hour in a warm place. (you can use the oven tip here again)

5. Remove plastic wrap. Brush with melted butter and bake in conventional oven for 15 to 20 minutes till golden brown.




TUNA CAKES : TUNA AND POTATO CUTLETS








TUNA CAKES : TUNA CUTLETS : YUMMY APETIZER



I created this recipe to use the tuna chunk can that i had sitting on my shelf from long time. They turned out to be super awesome. Do give it a try. Its super easy to make. What more could you ask for, tuna is super healthy superfood too.

INGREDIENTS

Tuna chunk can 1
Potatoes : 2 medium ( i have boiled extra here to use remaining in another recipe)
corn starch : 1 tablespoon
Milk : 1/4 cup
Bread slices sides out : 2
salt as per taste
 rd chili powder : 1/2 teaspoon
lemon juice : 1 teaspoon
Black pepper powder : 1/4 teaspoon
Dry basil flakes : 1/4 teaspoon


METHOD

1. Boil potatoes which ever way you like and mash them. 
I like boiling potatoes in pressure cooker.
*  Cut each potato in 3 horizontal slices and add one cup water and pressure cook for 5 minutes aftr pressure build up.
* Cool them and peel.
* Mash using potato masher to smooth paste. 


2. Dip bread slices in 1/2 cup water for 5 minutes. Squeeze out the water from slices and add to mixing bowl.
3. Drain water from chunk tuna can and add just the tuna in mixing bowl.
4. Add the mashed potatoes to above mix.
5. Dissolve the corn starch in milk and add to above mix.
6. Add seasoning to mixing bowl and mix well to make a paste.


7. Take a fist full of the mix and make round flat cutlets and shallow fry them in a pan. 


8. Flip gently and cook the other side till golden brown.

Amazing iftaar snack for Ramazan is ready!!!!



METHI CHICKEN WITH COCONUT MILK




METHI CHICKEN IN COCONUT MILK


This recipe is my mom's style of methi chicken. Its pressure cooked and quick recipe. It has simple ingredients yet flavourful. Each ingredient added in enhances taste in unique way.



INGREDIENTS

Chicken : 2 lbs
Methi fresh fenugreek leaves : 1 bunch
Coconut milk : 1 can

Onion : 1 large
Tomatoes : 2 medium

whole cloves 2
whole cardamom 2
cinnamon 1/2 inch stick

Ginger garlic paste 2 teaspoon
 
Salt as per taste
Red chilli powder : 1 teaspoon
Turmeric powder : 1/2teaspoon
Coriander powder : 1/2 teaspoon
Garam Masala powder : 1/4 teaspoon





METHOD

1. Wash chicken. Peel each methi leaf out of the bunch and wash . Finely chop onion and tomatoes. set aside. 
2. In pressure cooker take about 3 tablespoon oil (i used canola,u can use vegetable oil) . Add whole cardamom, cloves and cinnamon and heat for 2 minutes. 
3. Add chopped onion and fry till translucent. 
4. Add ginger garlic paste and fry for 2 minutes more. 
5. Add chopped Tomatoes and fry for another 3-5 minutes till soft. 
6. Add chicken and powder masalas and fry for 5-6 minutes.
7. Now add methi leaves and mix. Add coconut milk and cover with lid and whistle and let it cook for 10 minutes after pressure builds. 







METHI CHICKEN IN COCONUT MILK


This recipe is my mom's style of methi chicken. Its pressure cooked and quick recipe. It has simple ingredients yet flavourful. Each ingredient added in enhances taste in unique way.



INGREDIENTS

Chicken : 2 lbs
Methi fresh fenugreek leaves : 1 bunch
Coconut milk : 1 can

Onion : 1 large
Tomatoes : 2 medium

whole cloves 2
whole cardamom 2
cinnamon 1/2 inch stick

Ginger garlic paste 2 teaspoon
 
Salt as per taste
Red chilli powder : 1 teaspoon
Turmeric powder : 1/2teaspoon
Coriander powder : 1/2 teaspoon
Garam Masala powder : 1/4 teaspoon





METHOD

1. Wash chicken. Peel each methi leaf out of the bunch and wash . Finely chop onion and tomatoes. set aside. 
2. In pressure cooker take about 3 tablespoon oil (i used canola,u can use vegetable oil) . Add whole cardamom, cloves and cinnamon and heat for 2 minutes. 
3. Add chopped onion and fry till translucent. 
4. Add ginger garlic paste and fry for 2 minutes more. 
5. Add chopped Tomatoes and fry for another 3-5 minutes till soft. 
6. Add chicken and powder masalas and fry for 5-6 minutes.



MANGO NUTTY CUSTARD PUDDING

Thursday, May 19, 2016

ANDE KI PHAAL : GREEN MASALA EGG CURRY


INGREDIENTS

Eggs 8-10 number
cilantro 2 cups
mint leaves 2 cups
onion 2 medium
Tomatoes 3 
green chillies 2-3
Gingerandgarlic paste 1 teaspoon
black pepper powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
salt

METHOD

1. Boil eggs in sauce pan and peel them. Keep aside. 

2. In a sauce pan fry finely chopped onion till translucent. Add ginger garlic paste and fry another minute. Add chopped Tomatoes and continue frying till tomatoes are soft. 

3. Add powder masalas and fry few more minutes.Cool it. 





4. Add cilantro , mint leaves ,green chillies and blackpepper powder and salt to blender and blend till  fine paste. 

5. Now add the onion - tomatoes mix to blender and beat for few seconds . Dont make it fine paste. 

6. Slit eggs vertically using knife 4-5 times by rotating. 
7. In sauce pan add the blended mix snd bring to boil . Now add boiled eggs and wrap the masala paste over eggs by rotating gently.

8. Simmer and cook for 5-8 minutes to coat eggs with gravy. 

ENJOY!!!

Wednesday, May 18, 2016

Easy Kanole recipe


INGREDIENTS

Dough

sooji (very fine) : 3/4 cup
Maida ( All-purpose flour) 1/4 cup
1/4 cup milk
1/4 cup water 
Mix water and milk to make 1/2 cup
Ghee 6 Tablespoon


For filling ( we call choba)

Grated sweetened coconut 3/4 cup
Poppy seeds (khash khash) 2 Tablespoon
Finely chopped dry fruits 3 Tablespoon
( i used almonds , cashews and raisins)
Cardamom powder  : 1/2 teaspoon





METHOD

1. Knead dough adding the milk+water in semolina and flour mix little by little to make a soft dough like roti dough. 
2. Add ghee and knead again. Cover with plastic wrap and Set aside for 20 minutes. 
3. Meanwhile mix all ingredients of choba and keep ready. 
4. Make small balls of dough and roll into a chapati . 
5. Fill in the choba and fold . Use water as glue to paste the edges. 
6. Use cookie cutter to cut into shape or simpky make a design of your own. 
Make more kanole out of remaining dough and filling.
7. Heat oil in kadai and deep fry kanole. 
Tastes best with kheer and phirni. 

 

ANDE KI PHAAL : GREEN MASALA EGG CURRY