Desi tarka pasta

Desi tarka pasta

Ingredients

• Chicken mince ½ kg
• Chicken powder 1 tsp
• Macaroni boiled 4 cups
• Crushed garlic 1 tbsp
• Tomato paste 3 tbsp
• Coriander powder 2 tsp
• Chili powder 1 tsp
• Turmeric ½ tsp
• Black pepper ½ tsp
• Green chilies 4 chopped

Ingredients for yogurt mixture

• Yogurt 3 cups whipped
• Garlic paste ½ tsp
• Salt ½ tsp
• Mint finely chopped 3 tbsp

Ingredients for baghar

• Oil 3 tbsp
• Turmeric pinch
• Crushed red pepper 1 tsp
• Curry leaves 20
• Mustard seeds ½ tsp
• Chopped onion 1 cup
• Coriander leaves chopped 2 tbsp
• Oil ¼ cup
  

Method

• Heat oil add crushed garlic, chopped onion and garlic, fry till transparent, add mince with seasonings and tomato puree, cover and cook till dry, add chopped green chilies. Boil pasta, spread in a dish, spread cooked mince on top, top with yogurt mixture, and lastly give baghar serve garnish with chopped coriander leaves.

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Bihari masala roast

Bihari masala roast

Ingredients

• Chicken 1 kg whole
• Ginger garlic 1 tbsp
• Chili powder 1 ½ tsp
• White cumin 1 tsp crushed
• Allspice 1 tsp
• Raw papaya 1 tbsp
• Salt 1 ½ tsp
• Oil ¼ cup
• Coriander roasted and crushed 1 ½ tsp
• Yogurt 1 cup
• Roasted gram grinded 1 tbsp
• Poppy seeds grinded 1 tsp heaped

Method
Marinate chicken with all the above ingredients for 1 hour, heat ¼ cup oil, put chicken to cook until done, give dum of coal, and serve with onion and tomato rings.

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Hyderabadi dum pukht chicken

Hyderabadi dum pukht chicken

 

Ingredients

• Chicken 1 kg 8 pieces
• Oil ½ cup
• Sesame seeds 1 tsp
• Poppy seeds 1 tsp
• Peanut 1 tbsp
• Desiccated coconut 1 tbsp
• Almonds blanched 8
• White cumin seeds 1 tsp
• Chopped onion 1 cup
• Curry leaves 15
• Fenugreek leaves ¼ tsp
• Black pepper 6
• Green cardamom 4
• Cinnamon 1 inch piece
• Cloves 6
• Ginger garlic 1 tbsp
• Yogurt 1 cup
• Salt 1 ½ tsp
• Chili powder 2 tsp
• Tomatoes slices for garnishing

Method

• Dry roast sesame seeds, poppy seeds, peanuts, coconuts and almonds, grind finely. Heat oil add cumin seeds, curry leaves, fenugreek seeds, whole spices, chopped onion, fry till light golden, add in ginger garlic paste with yogurt, roasted and grinded masala, salt, chili powder. Fry well add chicken, cover and cook on low flame till done, serve garnish with tomato slices.

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Roat

Roat

 

Ingredients

• Butter 8 ounces
• Ghee 4 ounces
• Caster sugar 16 ounces
• Eggs 6
• Semolina 16 ounces
• Flour 4 ounces
• Baking powder 1 ½ tsp
• Milk ½ cup
• Green cardamom grinded 1 tsp heaped
• Saffron essence ½ tsp
• Almonds and pistachio sliced ½ cup
• Poppy seeds 2 tbsp for topping

Method

• Beat butter and ghee with sugar, gradually adding eggs one by one then add in flour and milk beginning with the dry flour and ending with dry flour, add in cardamom powder, mix and keep aside. Sprinkle top with almonds and pistachio, sprinkle with poppy seeds, bake in a greased pan in a preheated oven for 40 to 45 minutes, cool cut into squares.

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Medu wada

Medu wada

Ingredients

• White lentil 250 gm soak for 2 hours
• Onion 1 finely chopped
• Green chilies 6 finely chopped
• Ginger 1 tbsp finely chopped
• Curry leaves chopped 10 to 12
• Salt 1 tsp leveled
• Black pepper ½ tsp crushed
• White cumin roasted and crushed ½ tsp

Method

• Grind soaked white lentil in chopper dry finely and beat mixture well with a spoon, add in chopperize onion, green chilies, ginger, curry leaves, mix very well and keep it in the freezer for hour, add salt and soda just before frying. Deep fry till golden, serve with chatni and sanbar.

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Gujrati Dhokery

Gujrati Dhokery 

 

Ingredients for Dhokery

• Semolina ½ kg
• Gram Flour 250 gm
• Sour Curd ½ kg
• Fruit Salt 2 tbsp diluted in little water
• White Cumin Seeds 1 ½ tsp

Ingredients for Chatni

• Cocom 50 gm
• Kashmiri Red Chili 6 soaked for 4 hours
• Garlic 1 tbsp

Method

• Soak cocom and red chili for 4 to 6 hours, cook both 1 cup water grind well with garlic paste, heat ¼ cup oil add cumin 1 tsp whole add the chatni cook for 5 minutes and remove, serve with dhokery.

Method for Steaming Dhokery

• Grease your mold take ¼ batter from soaked semolina mixture, add to it ¾ tsp fruit salt mixed with ¼ cup water add to the batter, mix and pour in molds, top with dash of chili powder, white cumin, chopped coriander leaves, cover and steam for 10 minutes serve with chatni.

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South Indian style Singorah

South Indian style Singorah

Ingredients For dough

• 1 pao miada
• 1 1/2 tbsp ghee
• 1tbsp dahi
• 1/2 tsp kaonji
• 1/2 tsp ajwain
• salt to taste

For filling:

• 1/2 kilo potatoes boiled and cut in very small cubes
• 6-7 green chillies chopped
• 1 medium onion chopped
• 1/2 bunch corriander chopped
• 1" pcs. ginger crushed
• salt to taste
• 1/2 tsp haldi
• few curry leaves chopped
• 1tsp mustard seed
• 2 tbsp oil

Method For dough

• In maida rub ghee,salt.kalonji,ajwain and dahi used very little water to make dough the dough should be stiff. Make pairas out of it cover with the cloth and keep asides.

Method For filling

• In a pan crackle the mustard seeds heat little oil add chopped onion saute it. In boiled and cubed potatoes add salt, haldi chopped ginger and green chillies add in pan mix well and turn off the flame lastly add chopped curry leaves and corriander leaves.

For assembling

• Roll the pairas oblong cut in half. make like a cone fill it with potato mixture. secure the side with water and form like a pyramid. complete with each paira and make all the singorahs. Heat oil in karahi and fry on medium heat till golden. drain excess oil and serve it with chutney.

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Gulab jamun

Gulab jamun

 

Ingredients

• Milk powder 2 cups
• Baking powder 2 tsp slightly heaped
• Eggs 2
• Melted ghee 2 tbsp
• Flour 1 tsp leveled

Ingredients for sugar syrup

• Sugar 2 cups heaped
• Water 3 cups
• Green cardamom crushed 4
• Orange color 2-3 drops

Method

• In a bowl mix milk powder, baking powder and flour, add in it melted ghee and mix then add eggs, mix well, knead well and form it into a dough, the dough should be glossy, immediately make balls, ball should be nice and smooth, heat ghee in a wok add all the balls together and deep fry on very low flame, continue stirring very lightly till jamuns light golden, prepare sugar syrup with sugar and water add orange color, cook till sugar dissolves and syrup slightly thick add the fried jamuns to the syrup, cover pan and cook for 10 minutes on very low flame, remove and serve.

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Shahi Tukray

Shahi Tukray

Ingredients

• Bread 8 slices cut in half and fry till golden
• Saffron ½ tsp
• Kewra water 1 tsp
• Almonds and pistachio 2 tbsp each
• Milk 2 cup
• Sugar 1 ¼ cup
• Water 1 ¼ cup
• Yellow color pinch
• Malai 1 cup

Method

• Cook sugar and water for 5 minutes till sugar melts, add yellow color, arrange fried bread slices in pyrex dish, spread with syrup, top with milk, then Malai, saffron and Kewra mixture, cook in a preheated oven for 20 minutes in 180 degree, serve garnish with almonds and pistachio, serve warm or cold.

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Desi Style Honey Chicken

Desi Style Honey Chicken

Ingredients

• Chicken 1 kg 16 pieces
• Tandoori masala 2 tbsp heaped
• Chili powder 1 ½ tsp
• Turmeric ¼ tsp
• Kasori methi 1 tsp
• Honey 1 tbsp
• Ginger garlic 1 tsp heaped
• Ketchup ¼ cup
• Oil ¼ cup
• Salt ¾ tsp

Method

• Marinate chicken with all the given ingredients for 30 minutes, heat oil, and cook chicken covered for 30 minutes on low flame till done, serve with paratha.

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Special chewra

Special chewra

Ingredients

• Rice puffs 2 cups
• Dried coconut thinly sliced 3 tbsp
• Roasted gram 3 tbsp
• Cashew nuts 15 to 20
• Peanuts 3 to 4 tbsp
• Potatoes straws 1 cup
• Tiny chips 1 cup
• Curry leaves few
• Dry red chilies 8
• Salt 1 tsp
• Chili powder 1 tsp heaped
• Turmeric ½ tsp
• Sugar 2 tbsp
• Oil for deep frying

Method

• Heat oil put a strainer and fry rice puffs gradually take out on a kitchen napkin fry all the rest each separately in the strainer in the same way, mix all together with the seasoning well, cool and fill in an air tight box will keep fresh and crisp for months.

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Namak paray

Namak paray

Ingredients

• Flour 2 cups
• Ghee 2 tbsp heaped
• Salt 1 tsp leveled
• Carom seeds ½ tsp

Method

• Sieve together flour and salt together, mix in ghee and carom seeds, knead with water into a medium dough, cover and leave it for 30 minutes, roll it thin, cut in small diamond shape deep fry in oil, cool and keep in air tight container.

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Daal moth

Daal moth

Ingredients

• Black masoor 125 gm
• Salt ½ tsp
• Chat masala 1 tsp heaped
• Chaar magaz 4 tbsp
• Chili powder 1 tsp heaped
• Lemon salt ½ tsp

Method for daal

• Soak daal for 6 hours drain and dry in sun on a paper towel for three hours, heat oil in a karhai and deep fry daal till light golden, remove on paper towel, cool mix with fried chaar magahz, salt, chili powder, lemon salt, chat masala and crushed sev. Mix all well and serve.

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Zafrani kheer

Zafrani kheer

Ingredients

• Milk 2 ½ kg
• Rice 125 gm soaked for 2 hours dry and coarsely ground
• Sugar 1 ½ cup
• Cardamom powder 1 tsp
• Saffron ½ tsp
• Almonds and pistachio blanched and grinded ½ cup

Method

• Cook milk till boiling, add coarsely grinded rice, stirring all the time, cook for 20 minutes till rice tender, add in sugar, continue to cook till kheer thick, lastly add almonds and pistachio, green cardamom grinded, saffron, cool and serve with puri.

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Bareek Sev

Bareek Sev

Ingredients

• Gram flour 250gm
• Salt 1 tsp leveled
• Yellow color pinch
• Water as required

Method

• Mix gram flour with salt and yellow color, knead with water till smooth fill in the nimko machine, heat oil in the karhai, hold nimko machine above oil and let the batter fall in karhai, fry till brown, cool when crisp and break into pieces.

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Saadi Puri

Saadi Puri

Ingredients

• Flour 250 gm
• Ghee ½ cup
• Salt ½ tsp
• White cumin roasted 1 tsp
• Luke warm water to knead
• Ghee for deep frying

Method

• Sieve flour and salt add cumin, rub in melted ½ cup ghee, mix very lightly with soft hand till it resembles like bread crumbs, slowly knead with Luke warm water into a smooth medium dough, cover with a wet napkin, leave to rest for 1 hour, make into small balls, roll into small saucer size puri, deep fry till light golden, remove serve with kheer.

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Falooda

Falooda

Ingredients

• Milk 1 liter
• Condensed milk ½ cup
• Laal sharbat as required
• Fruit cocktail 1 cup
• Vanilla ice cream ½ liter
• Strawberry jell-o 1 packet set in 1 cup water
• Falooda as required

Ingredients for falooda

• Corn flour 1 cup
• Water 3 cups

Method

• Mix condensed milk to fresh milk to thickens, add laal sharbat to sweeten the milk, chill to serve in a glass, put falooda, add crushed ice top with vanilla ice cream, prepared milk, mixed fruit cocktail, top with jell-o.

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Indian Chili Chicken

Indian Chili Chicken

 

Ingredients

• Chicken 1 kg 16 pieces
• Chili powder 1 ½ tsp
• Salt 1 tsp
• Ginger garlic 1 tbsp
• Water 2cups
• Capsicum 2 cut into cubes
• Onion 2 cut into cubes
• Ketchup ½ cup
• Chili sauce 2 tbsp

Ingredients for tomato puree

• Oil ¼ cup
• Chopped onion ½ cup
• Green chilies 2 chopped tomatoes 2 chopped
• Pinch of orange color

Method for tomato sauce

• Heat ¼ cup oil, fry chopped onion, green chilies till light golden, add chopped tomatoes, fry for 5 minutes, remove, cool and blend with orange food color. Keep aside.

Method for chili chicken

• Heat ¼ cup oil fry chopped onion and capsicum for 2 minutes add blended tomato sauce with ketchup, chili sauce, fry for 2 minutes, add in the boiled chicken, cook on low flame till chicken tender, and oil comes on top.

Method for boiling chicken

• Boil chicken with 2 cups water, chili powder, salt, ginger garlic till nearly done.

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Papri Chaat

Papri Chaat

Ingredients:

• Strained Fine Flour ½ cup
• Strained Flour ½ cup
• Whipped Yogurt 1 big cup
• Boiled Potato (small square shape) 1
• Bondi 2 tbsp
• Sonth Powder 4 tbsp
• Boiled Kabli Chanein 2 tbsp
• Pomegranate Seeds 1 tbsp
• Salt as required
• Red Chili Powder as required
• Chaat Masala as required
• Oil as required

Method:

• In one dish add ½ cup strained fine flour, ½ cup strained flour along with 2 tbsp oil. Knead properly.After this in frying pan heat oil as required.Now knead flour with the help of rolling pin, cut into round shape. And fry in oil.Cook until golden brown.After this dip into whipped yogurt. Turn upside down and put it aside. Also pour boiled square chopped potatoes on top. Along with this add 2 tbsp bondi, 2 tbsp boiled kabli chanein, salt as required, red chili powder as required. Chaat masala as required.Now spread 4 tbsp sonth powder, along with coriander chatni.In the end decorate with 1 tbsp Pomegranate Seeds. Chaat is ready to serve.

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Delhi Style Aalu Gosht

Delhi Style Aalu Gosht

Ingredients

• Mutton ½ kg
• Potatoes 250 gm peeled and cut in big pieces
• Cumin grinded 1 tsp
• Chili powder 1 tsp
• Salt 1 ½ tsp
• Coriander powder 1 tsp heaped
• Oil ½ cup
• Yogurt whipped 1 cup heaped
• Brown onion crushed 2 tbsp heaped
• Black pepper 10
• Black cumin ¼ tsp
• Allspice ½ tsp
• Black cardamom 1
• Cloves 4
• Ginger julienne 1 tbsp
• Coriander leaves 2 tbsp

Method

• In a pan put oil with all the dry seasonings and ½ cup water, fry well, add mutton, fry add in big chunks of potatoes, keep stirring from time to time, when mutton and potatoes are tender add 1 cup water for gravy, lastly add ginger julienne and keep on dum, before serving sprinkle allspice and coriander leaves.

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