INGREDIENTS
Potato; cubed - 5 Tomatoes; chopped - 2 Ginger; chopped - 2 inch Green chillies; chopped - 1 Cumin powder - 1 tsp Cumin seeds - 1 tsp Degi mirch - 1 tsp Kitchen king masala - 1 tsp Curry powder - 1 tsp Salt - 1 1/2 tsp Oil - 1 tsp Sabut red chillies; dried - 2 split Curry leaves - 3-4 Cilentro; chopped - 1 tbsp METHOD Heat oil in cooker, add cumin seeds,curry leaves, sukhi red chilly, green chillies & ginger. Add chopped tomatoes & cook until oil separates. Add salt, degi mirch, & add potatoes. Cook for about 3-4 minutes then add water & let it pressure cook for about 1 whistle. Once it is done, mash it a little then add Kitchen king, curry powder, cumin powder & then cilantro Serve hot with puri or parantha. For masala puri, check my masala puri recipe MASALA PURI INGREDIENTS Whole wheat flour - 1 cup Chick pea flour - 1 cup Suji(Semolina) - 2 tsp All purpose flour - 2 tsp Oil - 1 tbsp Dried fenugreek leaves - 1 tbsp Kitchen king masala - 1 tsp Cumin poder - 1tsp Mint leaves; chopped or dried - 1 tbsp Oil - to fry METHOD In a dough bowl, mix all ingredients except oil to fry. Start kneading dough by adding little water at a time. Make dough & rest it in refrigerator for about 30 min. Knead again. Make equal balls of it. Now you can roll it with puri maker or roll like chapatti. Roll it to 1 cm thickness. Fry in hot oil on medium heat. Turn over the side & serve hot. It can be eaten with Allu bhaji, plain dahi or raita or with any pickle.
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Ingredients for Bhaji Potatoes boiled & mashed - 4 medium sized Cauliflower; chopped - 1/2 Peas - 1/2 cup Carrots; chopped - 1 cup Chopped green pepper(Capsicum) - 1 Pav bahji masala - 2 tsp Butter - 2 tb sp Onions; chopped - 2 Tomato; chopped - 2 Crushed tomato(Available in can) - 1 cup Garlic; chopped - 8-10 cloves Ginger; chopped- 1 tsp Cilentro - 1 tbsp Red degi mirch - 1 tsp Salt - 2 tsp Oil - 1 tbsp METHOD In a pressure cooker, add 1 cup of water & add cauliflower, carrots, peas, green pepper & cook for 1 whistle. Heat oil & butter in a kadai (Wok), add chopped onions. Sauté for about 5-7 minutes. Once it start turning red, add garlic & ginger & after 1 minute, add tomatoes chopped. Cook for about 5 min then add crushed tomato. Now cook until oil separates. Add salt & degi mirch. You can also add chopped green chilies if you like spicy food. I avoid it. Add cooked vegetables to it & start mixing with potato masher. ( If you really needs good taste then don't mash it before & don't use blender for it). Keep on cooking & mashing. I know its lot of hard work but hard work pays. If required add little water at a time. Once all vegetables are mashed, let it cook on slow heat for about 30 minutes ( Keep on stirring in between & check it doesn't stick to bottom & add little water if needed) Now add mashed potatoes little at a time & mix well. Again potatoes are already mashed but still use masher to mix vegetables & potatoes. Cook for another 15 min. Add pav bhaji masala & cilantro. Check salt if needed more. Add water if required. If you wish to make pav buns then you can find the recipe for it in the snacks section. Chicken 1 pound
Red Onions 2 Tomatoes 2 crushed tomato 1 Tbsp.(Can is available in stores) Garlic 1 full bunch ginger 1 inch Whole spices( 2 black pepper, 1 cardamom, 1 piece cinnamon, 2 cloves, 1 tsp cumin seeds, 1 tsp coriander seeds) Olive oil & butter both in equal ratio Whipping cream: 2 Tbsp. cashews : 1 Tbsp. Directions Wash & cut chicken in small pieces. Marinate it with little salt, red chilli powder & olive oil. Cover & leave it in fridge for at least 2 hours. ( you can leave it overnight too if u want) Heat oil & butter & then add sliced onions, sauté for 2-3 minutes on high heat & then reduce heat to medium after 3 minutes. Add sliced garlic & ginger & then again saute for about 3 minutes. add all whole spices. Add 1 Tbsp. of cashews in it. Then add sliced tomatoes. Cook it until tomatoes are soften. Keep aside & cool for around 10 minutes. Once it is cooled, pour mixture in mixer jar & crush it to smooth paste. Then sieve it & pour back in pan after sieving it, add half glass of water & cover it & cook on medium heat. Meanwhile preheat oven at 350 degrees. Once oven is ready. Cover your baking tray with parchment paper & put chicken pieces on it & then bake for about 15-20 minutes once you check that chicken is done.( If your oven has roasting function then roast it instead of baking) Cook sauce for about 10 minutes & then add salt, crushed tomato & turmeric powder & 1 TB SP of tomato ketchup. Cook for another 10 min. Add baked chicken directly to it & again cook for 10 minutes & then add whipping cream. Add milk as per thickness of sauce required. NOTE : bake chicken in between the time when you are making sauce ready because sauce has to be still cooking & we can't keep chicken aside after baking to add later. You have to add it right away to sauce once chicken is baked. Enjoy! Fish – 1 lbs (cod or Salmon) Onions – 2 Cashews – 8-10 Garlic – 4 cloves Ginger – 1 inch Tomatoes – 2 Oil/butter – 2 tsp Salt – to taste Red pepper – ¼ tsp Cumin powder – 1 tsp Turmeric powder – 1 tsp Cilantro – 1 tbsp chopped For marination Lemon juice – 1 tsp Salt a pinch Pepper red crushed – a pinch Directions Marinate fish with lemon juice, salt & pepper & keep in fridge for about half an hour After half an hour, spray baking sheet & keep fish in it & then bake it for about 15 min at 350 degrees Also if you don’t have oven then you can cook it in a pan on both sides Make a paste of onions & cashews. Heat oil/butter. Add onion paste & cook until it starts leaving oil. Add garlic & ginger paste. Cook for about 2 min on low heat. Add tomato paste& cook until it starts leaving surface. Add salt, red pepper, cumin powder, turmeric powder. Now add cooked fish & a little water. Cook for 2 minutes. Garnish with cilantro. Serve hot. It can be served with boiled rice, naan or rumali roti. Ingredients.
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