Sunday, December 4, 2011

Patua Jhor (A Dish From Mithila)


Patua Jhor 

Patua Jhor is a typical Maithil dish. Very popular in Mithila.

Preparation Time : 30 minutes
Cooking Time : 30 minutes

Ingredients :
  • Patua Leaves - 1 kg
  • Ajwain - 1 table spoon 
  • Rice - 1 cup
  • Red Chilly - 2
  • Chilly Powder - 1/2 tea spoon 
  • Turmeric Powder - 1/2 tea spoon
  • Cooking Oil - 1 table spoon
  • Dried Mango Powder - 1 table spoon
  • Salt - to taste
Method :

Wash and soak rice in water. Grind rice in water till it is smooth. Wash tender patua leaves and keep aside. Heat oil in a kadai add red chilly and ajwain till golden brown. Add patua leaves salt and turmeric powder. Cover kadai and cook for 10 minutes on low heat. Add 2 cups of water, grounded rice paste, dried mango powder, chilly powder and cook for 10 minutes on low flame. Serve hot with cooked plain rice.

Friday, July 29, 2011

Chicken Butter Masala


Chicken Butter Masala

Preparation Time : 3 hrs.
Cooking Time : 30-40 minutes 

Ingredients :
  • Chicken - 1 kg approx.
  • Curd - 1/2 cup
  • Cumin Seed Powder - 1 table spoon
  • Onion - 1/2 kg (finely chopped)
  • Ginger Paste(fresh) - 1 table spoon
  • Garlic Paste(fresh) - 1 table spoon 
  • Red Chilly Powder - 1/4 tea spoon
  • Kashmiri Mirch Powder - 1/4
  • Cooking Oil - 1 table spoon 
  • Mustard Oil - 1 table spoon
  • Garam Masala - 1 tea spoon
  • Turmeric Powder - 1/2 tea spoon
  • Salt - to taste
  • Kasuri Methi(dry fenugreek leaf) - 1/2 tea spoon 
  • Butter - 50 gms.
  • Fresh Cream - 1/2 cup
  • Lemon juice - 1 tea spoon
  • Coriander Leaves - finely chopped 
  • Bay Leaves - 2-3 
Method :

Take chicken in a bowl. Mix curd, cumin powder, ginger garlic paste, chilly powder, lemon juice,garam masala powder, turmeric powder salt, and mustard oil properly and refrigerate for three hours. Heat cooking oil in a pan put bay leaves till it is golden brown. Add chopped onion and cook till it is golden brown. Add butter and let it melt. Now add marinated chicken, garam masala and kashmiri mirch powder. Cook on medium heat till the gravy is thick and chicken well cooked. Put kasuri methi and fresh cream, cook for another 5 minutes. Garnish with coriander leaves and serve hot with paratha, nan or rice.


Thursday, July 28, 2011

Tandoori Chicken



Tandoori Chicken 

Preparation Time : 3- 4 hrs.(minimum)
Cooking Time : 30 minutes 

Ingredients :
  • Chicken Pieces - 1 (approx 1kg)
  • Curd - 1 cup
  • Lemon juice or Vinegar - 2 table spoon
  • Garlic Paste(fresh) - 2 table spoon
  • Ginger Paste(fresh) - 2 table spoon
  • Cumin Powder - 1 table spoon 
  • Coriander Powder - 1 tea spoon 
  • Cardamom Powder - 1/2 tea spoon 
  • Cloves Powder - 1/2 tea spoon
  • Cinnamon Powder - 1/2 teaspoon
  • Black Pepper Powder(fresh) - 1/4 teaspoon
  • Cooking Oil - 1 table spoon 
  • Salt - to taste
  • Kashmiri Mirch Powder - 1/2 tea spoon 
  • Sliced Onion, Lemon, tomato and green chilly according to taste for garnishing 
Method :

Hang curd in a muslin cloth for 15-20 minutes. Remove fat from chicken wash drain properly. Cut slashes in chicken pieces and put in a shallow baking pan or dish. Mix salt and lemon juice and keep aside for half an hour. Mix curd, garlic paste, ginger paste, cumin powder, coriander powder, cardamom, clove, cinnamon, black paper powder, kashmiri mirch powder and cooking oil in a bowl. Put the mixture on the chicken and mix it well. refrigerate for three to four hours.  Remove the chicken from the marinade, brush with oil put the pieces on well oiled grilled rack of a preheated oven. Cook for fifteen twenty minutes and turn cook for another 5 minutes or till it is done. Garnish with onion rings lemon and tomato slices and serve hot. 

Monday, June 6, 2011

Anarsa


Anarsa 

Preparation Time : 30 minutes 
Cooking Time : 30 minutes 

Ingredients :
  • Rice - 4 cups
  • Sugar - 3 cups
  • Khus khus (poppy seeds) - 2 table spoon
  • Ghee - 
Preparation :

Wash and soak rice in water for 12 hours. Drain water and spread rice on a clean cloth leave for 1-2 hour till it dries. Grind and sieve rice powder and keep aside. Place kadai on gas put 1 cup water and sugar, make one string syrup. Mix rice powder in the syrup let it cool . Take dough on your palm, make 2" size ball and press it lightly on the poppy seeds . Flatten the dough into a round. Keep it separately in a plate. Apply some ghee on your palm if the dough sticks. Heat ghee in a kadai on medium/ low flame. Shallow fry till golden brown. Can be served hot or let it cool and keep it in an air tight jar.




Saturday, May 28, 2011

Tisi Kathal

Preparation Time : 20 minutes
Cooking Time : 30 minutes

Ingredients :

  • Kathal (jack fruit green) - 500 gms.
  • Tisi (alsi) - 1 cup 
  • Coriender Seeds - 1 table spoon 
  • Red Chilly - 2 
  • Bay leaves - 2
  • Cooking Oil - 1 table spoon 
  • Turmeric Powder - 1/2 tea spoon
  • Fenugreek(methi seeds) - 1/2 tea spoon
  • Green Mango - 1 small 
  • Salt - to taste
Method :

Heat kadai on high flame put tisi, coriander seeds and red chilly roast and grind, Keep aside  Peel kathal wash and cut in 1.5 inches in size and 1/2 inches thick pieces. Peel wash and cut mango in 1 inch pieces. Pressure cook till one whistle, keep aside. Heat oil in a kadai, put bay leaves fenugreek seeds till it is golden brown. Put kathal in the kadai, add turmeric powder, salt, water for gravy. Let the kathal boil for 5 minutes. Mix the grounded tisi and let it for 5 minutes. Serve hot with boiled rice.

NB : If green mango is not available put dry mango pieces.

Tuesday, April 12, 2011

Baigan Chokha



Baigan Chokha 

Preparation Time : 10 minutes
Cooking Time : 20 minutes

Ingredients : 
  • Baigan (egg plant) - 500 gms (big sized)
  • Onion - 1 big size
  • Green Chilly - 2-3 
  • Coriander Leaves - finely chopped
  • Ginger - 2 inches
  • Tomato - 1 medium size
  • Mustard Oil - 1 table spoon
Method :

Peel wash and finely chop onion, ginger. Wash and finely chop green chilly, coriander leaves,  and tomato, keep aside. Roast baigan on gas stove or in oven. Peel baigan and mash nicely. Mix chopped onion, ginger, chilly, coriander leaves, tomato, salt and mustard oil. Mix well and serve with rice or paratha / roti. 

NB : Baigan chokha is specially taken with litti. 




Monday, April 11, 2011

Litti (recipe from bihar)


Litti 

Preparation Time : 20 minutes 
Cooking Time :  30 minutes 

Ingredients :
  • Atta (whole wheat flour) - 2 cup
  • Sattu (roasted gram flour) - 1 1/2 cup
  • Garlic - 4 cloves (finely chopped)
  • Ginger - 1 inches (finely chopped)
  • Lemon Juice - 2-3 tea spoon 
  • Red Chilly Achar Masala - 2 table spoon
  • Ajwain (Thyme) - 1 table spoon
  • Kala Jeera/ Kalaunji - 1 tea spoon 
  • Coriander leaves - (finely chopped)
  • Salt - to taste
  • Ghee - 
  • Cooking oil - 1 tea spoon 
Method :

Take atta in a bowl mix cooking oil nicely with your palm put water and knead soft dough. Cover it and keep aside. Mix sattu, garlic, ginger, lemon juice, achar masala, ajwain, kala jeera, coriander leaves, salt and mix it well for filling. Take atta dough on your palm and make 12-14 balls of it. Take dry atta and by pressing with your fingers make 2-3 inches in diameter. Fill it with the mixture one by one and close it. Place all the litties on a foil in a pre heated oven at 375degree till it is brown or black spot is visible. Turn the litties and bake for another few minutes. Heat sufficient ghee and keep aside. Take out litties and dip in ghee. Serve hot with aloo chokha aur baigan chokha.

NB: Litti is more tasty if it is baked in cow dung fire. Litti tastes good with mutton too.

Friday, April 8, 2011

Drumstick Potato Curry


Potato Drumstick Curry

Preparation Time : 10 minutes 
Cooking time : 30 minutes

Ingredients : 

  • Drum stick - 4-5
  • Potato - 3 medium size 
  • Green Mango - 1 small size
  • Yellow Mustard Seed - 2 table spoon
  • Green Chilly - 2-3
  • Garlic - 3-4 cloves 
  • Cooking Oil - 2 table spoon 
  • Turmeric Powder - 1/2 tea spoon
  • Fenugreek (methi Seeeds) - 1/4 tea spoon
  • Bay leaves(tej patta) - 2
  • Salt - to taste
Method :

Peel drumstick properly cut into 3-4 inches, wash and keep aside. Peel potatoes and mago, cut into 1 inch pieces, wash and keep aside. Take mustard seeds, grind dry. Mix some water,green chilly, garlic cloves and to a fine paste.  Heat oil in a kadai, put fenugreek, bay leaves till it is golden brown. Put potatoes, turmeric powder salt and stir. Place lid on the kadai and let it cook till it is golden brown. Mix mustard paste and drumsticks mango pieces and stir. Cook for 15 minutes. Pour water and cook for another 10 minutes. Serve hot with rice.

NB : Tender drum sticks are more tasty and no need to peel. 

Tuesday, April 5, 2011

Nankhatai(Indian Cookies)


Nankhatai

Preparation Time : 15 minutes
Baking Time : 30 minutes 

Ingredients :
  • Maida - 2 cup
  • Suji - 1 table spoon
  • Besan - 1 table spoon 
  • Sugar - 1 cup 
  • Butter - 1 cup 
  • Almond - 
  • Cashew -
  • Vanilla essence - few drops
Preparation :

Grind sugar,  keep aside. Take a bowl, mix butter and sugar till it is fluffy. Mix maida, suji,besan and 5-6 drops of vanilla essence.  Make a smooth dough. Take the dough on your palm , make small balls of it and press a little to flatten it. Put cashew and almond on the top of each piece. Bake nankhatai in preheated oven on 150 degree for 25-30 minutes. Nankhatai is ready,

Friday, April 1, 2011

Mango Chatni


Mango Chatni

Preparation Time - 15 minutes 

Ingredients :
  • Green Mango - 1 big size
  • Coriander Seeds - 2 table spoon 
  • Methi Seeds(fenu greek) - 1 tea spoon
  • Red Chilly - 2 
  • Mustard Oil - 1 table spoon
  • Sugar - 1 tea spoon 
  • Salt - to taste
Method :

Peel and wash mango. Cut in small pieces and keep aside. Roast coriander, methi (fenugreek) and chilly in a kadai . Put mango pieces, roasted coriander, methi, chilly, salt and sugar in a grinder jar, grind well. Take out in a bowl and mix mustard oil in it. Can have in all meals and breakfast. 

NB: Can use green chilly depends on taste .

Friday, February 4, 2011

Aloo Baigan Seem (Potato Egg Plant Snow Peas)


Aloo Baigan Seem
Preparation Time - 10 minutes
Cooking Time - 30 minutes


Ingredients :

  • baigan(egg plant ) - 250gms.
  • adauri (bari ) - 10 to 15
  • potato - 100 gms
  • seem(सीम) ( snow peas )- 50 gms.
  • tomato - 2 medium size
  • mustard seeds - 2 table spoon
  • garlic paste - 1/2 teaspoon 
  • green chilly - 4-5 cloves
  • turmeric powder - 1/4 teaspoon
  • coriander leaves - 2 table spoon (chopped)
  • methi (fenugreek)- 1/4 teaspoon
  • bay leaves - 2
  • cooking oil - 2 table spoon 
  • salt - to taste
Method :

Grind mustard seed garlic and green chilli with water to a fine paste. Wash and cut tomato.Cut baigan in 2 inch pieces and put it in water. Cut potatoes seem (snow peas) into 1 inch pieces and wash, keep aside. Take out the baigan from the water. Heat 1 table spoon oil in a kadai put adauri and fry it till golden brown. Take it out from kadai and keep aside. Pour oil in kadai put methi bay leaves and green chilly till it is golden brown. Put cut vegetables and tomato together in the kadai. Add turmeric powder and salt and cover it. Let the vegetable cook for 5 mins. on high heat. Turn heat on medium and cook for 10 min. Put mustard seed paste and adauri in it and cook it for at least 10 min. on slow heat. Put 2 cup of water and cook it till the potato and adauri is cooked. sprinkle chopped coriander leaves and serve.  

NB: can have red chilly or red chilly powder according to your taste.

Friday, January 28, 2011

Veg Biryani (Zeero Oil)


Veg Biryani

Preparation Time : 20 minutes 
Cooking Time : 1 hour

Ingredients : 

Rice - 250 gms.
Paneer(cottage cheese) - 100 gms
Cauliflower - 8-10 medium florets
Carrot - 2 medium size
Peas - 1/2 cup (shelled)
Capsicum - 1 medium size
Curd - 4 cups
Cloves - 5-6
Cardamom - 8
Cinnamon - 4 inches(cut into small pieces)
Cumin Powder - 1/2 tea spoon
Garam Masala - 1 teaspoon
Tumeric powder- 1/2 tea spoon
Salt - as per taste
Kesar - 1 pinch

Method :

 Cut paneer in 1 inch. Wash cauliflower florets, wash and cut capsicum, carrot in 1-1 1/2 inches pieces, wash peas and keep aside. Take a bowl put curd, all the cut vegetables, paneer pieces,garam masala, cummin powder, kesar, cardamom, cinnamon, clove, salt and tumeric powder mix well and let it marinate for 1/2 hour. Wash rice and cook. Place a kadai on flame, transfer the marinated vegetable in it and cook on high flame for 5 minutes. Put flame on low and cook the vegetables till the vegetable is nicely cooked and it is almost dry. Mix cooked rice and cook for 10 minutes on low heat. Can be served with Raita or as per taste. 


Monday, January 17, 2011

Mughlai Paratha


Mughlai Paratha 

Preparation Time : 20 minutes 
Cooking Time : 30 minutes 

Ingredients :

Flour (whole wheat) - 250 gms. 
Eggs - 4 
Cooking Oil - 
Salt - to taste

Beat the eggs in a bowl and keep aside Take Flour in a bowl, add 1 table spoon oil  mix with hand properly. Mix half the eggs and salt, mix again. Pour water and knead the flour. Devide in 8-10 equal portions and make peda .  Roll all the pedas one by one in 5 inches diameter put 1/2 teaspoon egg and spread, fold it in rectangular shape and again roll it. Heat tava put the paratha on, turn it after 2 minutes put oil turn it again, cook till it is golden brown. Serve hot. 



Thursday, January 13, 2011

Til Ka Laddoo (Tilva)


Til Ka Laddoo

Preparation Time 
Cooking Time : 1 hr.

Ingredients :

Til (sesame seed) - 500 gms.
Gur - 500 gms 

Method :

Place kadai on gas, put til (sesame seed) in the kadai, roast on low heat till golden brown and keep aside. Place kadai on gas, put 1 cup water and gur in it and prepare the syrup till 3 string on low heat. Now put the roasted sesame seeds and mix well. Take water on your palm and make the laddoos.  

Related Posts Plugin for WordPress, Blogger...
Twitter Delicious Facebook Digg Stumbleupon Favorites More