Samosa

Samosa is a flaky, pyramid-shaped traditional Indian snack stuffed with vegetables or ground meat!!!!!!!!
The Samosa filled with spiced potatoes and green peas became as a regular part part of Mughal Cuisine. Traditionally the dough is rolled out and cut into semi-circular cookies.
Then it is stuffed and deep fried on medium heat till the outer shell becomes brown.Your samosa is ready!!!!!

Ingredients:

2 large potatoes
1 cauliflower
1 cup green peas
3 tomatoes
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon chilli powder
2 cups wheat(or white) flour
1 cup water
500 ml oil
salt to taste

Preparation:

1. Cut the potatoes,tomatoes and cauliflower into small pieces
2. Boil the potatoes and cauliflower and drain water.
3. Heat 2-3 teaspoon of oil in a pan and saute them with the spices.
4. Then add the tomatoes and peas and saute until thick texture comes to them.
5. Take off the heat and let it cool.Filling is ready.
6. Mix the flour and salt with 1 tablespoon the oil, add enough water to make a dough.
7. Make small balls from the dough and flatten with rolling pin or by hand.
8. Then stuff the filling and close tightly in a pyramidal shape.
9. Heat oil in a deep vessel for deep frying and fry till brown.
10.Take out of the oil,drop oil and put in tissue paper to soak extra oil.


Serve with: Tamarind chutney and Green chutney.

Chicken 65

Chicken 65 is a very popular dish in South-India(Andhra Delicacy). It is a very spicy, deep-fried chicken dish used as snack,entree, or starter.This dish is flavored using ginger,
pepper,mustard,vinegar,etc. But the recipe can also be varied by adding some other ingredients and by using boneless or boned chicken.
It was introduced in a Restaurant in Chennai named "Buhari".The number 65 is used to represent the year of its introduction.Hence its name is "chicken 65".
However, there are some other Historical factors which claims why its name is chicken 65. These reasons are-
* One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
* Other claimed the story behind the name Chicken 65 is that the recipe originated in an army mess hall where the number 65 referred to the recipe number on the cook's menu list.
* The number 65 is variously said to be the number of days taken to prepare the marinade or the year of the dish's creation.

Ingredients:

* 1 kg boneless chicken pieces
* 2 tablespoon corn flour
* 1 tablespoon all purpose flour
* 1/2 cup yogurt
* 2 teaspoon red chilli powder
* 1 tablespoon ginger-garlic paste
* 1 egg(optional)
* 2 teaspoon lime juice
* 2 teaspoons Soya sauce
* 1 teaspoon garam masala powder
* 1/2 teaspoon vinegar
* 6-7 chopped green chillies
* Oil for deep frying
* Red color(optional)
* Salt according to taste
* For garnishing:
Onion rings
Lemon wedges
Tomato slices


Preparation:

1. Take a large bowl and add the chicken pieces and all other ingredients except green
chillies,yogurt,garam masala,salt and red color and mix well.
2. Then marinate the mixture for 1-2 hour in a refrigerator.
3. Heat oil in a frying pan and deep fry the chicken until golden brown and keep aside.
4. Add 4 teaspoon oil in a pan and add chopped green chilli,yogurt,garam masala,salt and fried
chicken pieces(and red color in option).
5. Fry for 5-6 minutes and it is done.
6. Finally garnish with onion rings,lemon wedges,tomato slices..Enjoy!!!!

Chicken tikka(Grilled Chicken)

Chicken Tikka is a very famous Non-Veg dish specially used as starter before maincourses.
Chicken tikka(also called as Grilled Chicken) is prepared by marinating
succulent and boneless chicken chunks and grilled to perfection in a "Tandoor"-a typical traditional North-Indian clay oven.
It is a special Mughlai dish which is loved by most of the chicken lovers.

Ingredients:

* 1 kg boneless chicken(cut into 1 inch chunks)
* 1 cup beaten yoghurt
* 1 teaspoon cumin powder
* 1 teaspoon red chilli powder
* 1 teaspoon garam masala
* 1 tablespoon lemon juice
* 1 tablespoon ginger paste
* 1 tablespoon garlic paste
* 4 tablespoon butter for basting
* 4 red chilli paste
* 1 tablespoon kasoori methi(dried fenugreek leaves)
* 2 tablespoon oil
* 2 large onions cut into rings
* 1 lemon cut into wedges
* 1/2 cup chopped coriander leaves
* salt to taste


Preparation:

1. Take the chicken chunks into a bowl. Make a paste of the red chilli powder,1 tablespoon lemon juice,beaten yoghurt,chilli paste and salt in other bowl.
2. Also add garlic-ginger paste and mix well.Rub this paste well into those chicken chunks and marinate in a refrigerator for at least 1 hour.
3. Then remove them from refrigeration,add the oil and mix well into those chunks and skew them into grilled rod.
4. Roast them into a pre-heated oven(Tandoor) for about 15 minutes till the chicken chunks are almost done(boiled).
5. Then baste the chicken chunks with butter and roast for another 4-5 minutes.
6. Finally, garnish the chicken chunks with onion rings,lemon wedges and chopped coriander leaves.


Tips:

* If "Tandoor" or clay oven is not available then the chicken chunks can also be barbecued in an
open grill.
* Kasoori methi or dried fenugreek leaves can be used in option which enhances the flavor of the
dish.


Serve hot with: Pudina chutney or Tomato sauce.

Hyderabadi Chicken Biryani

Hyderabad is very famous for its shahi cuisines.Specially, Mughlai dishes are the best attraction of Hyderabad dishes!!!!!!!!!!!!
Hyderabadi recipes are famous all over the World for their aromas of rich spices and ghee they use. However, I am providing one of the famous recipe of Hyderabad which is Hyderabadi Chicken Biryani. Biryanis are specially prepared for very special occasions such as weddings, parties, and holidays.Prepare this Shahi dish, taste and feel like a Nawaab.
Ingredients:

500 gms chicken
250 gms ghee
6 cups basmati rice(cooked)
1 cup curd
1 large onion finely chopped
4 teaspoon lemon juice
1 inch ginger piece
4 cloves garlic
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tsp garam masala
1/4 tsp turmeric powder
1/4 saffron
2 bay leaf
2 dry red chillies
3 cardamoms(elaichi)
1 inch cinnamon stick
8-10 cashew nuts
1/4 cups chopped coriander leaves
1/4 cups chopped pudina leaves(Mint leaves)
salt as per taste

Preparation:

1. Mix the chicken with curd,coriander powder,coriander powder,turmeric powder,chilli
powder,salt and marinate for about 1 hour.
2. Make a paste of ginger and garlic. Soak the saffron in in 1 tablespoon warm milk and keep
aside.
3. Heat the ghee in a pan and put the cardamom,cinnamon,cashew nuts,dry red chillies and
bay leaf. Saute for few minutes.
4. Add the ginger-garlic paste and chopped and fry till brown color comes.
5. Then add the marinated chicken,lime juice and garam masala and fry well till the curd is
dried.
6. Add 2 cups water and cook till the chicken pieces are boiled.
7. Now divide the cooked rice into two half portions.
8. Take some cooked rice and colour them with diluted saffron for garnishing.
9. Place half of the cooked rice in the heavy bottomed vessel.
10. Spread half of the chicken gravy and sprinkle some coriander and mint leaves over the rice.
11. Again Spread another layer of the remaining rice and one more layer of chicken gravy left.
12. Sprinkle remaining mint and coriander leaves.Close the lid of vessel tightly and cook on low
flame for 30-45 minutes.
13. Then remove the vessel from heat and finally garnish with saffron colored rice and
coriander leaves.
14. Delicious Hyderabad biryani is ready.


Serve with: Raitha or Pudina chutney.

Chicken Fried Rice

Chicken Fried rice is a very popular North-Indian cuisine.
It is made from rice fried,typically with additional ingredients
left over from other dishes. It is served as the main-course dish
just before dessert. The most common form of fried rice consists of some mixture of eggs,and vegetables, with chopped meat added at the customer's discretion.


Ingredients:

* 1 kg boiled basmati rice
* 2 cups sliced boneless chicken
* 2 large Diced onions
* 200 gms ginger paste
* 300 gms garlic paste
* 2 tablespoon Soy sauce
* 4 beaten eggs
* 1 large carrot diced
* 3/4 cup fresh pea pods halved(or green peas)
* 2 tablespoon butter(or oil)
* 1 tablespoon black pepper powder
* 2 sliced hot Red chillies
* Salt as per taste
* Coriander leaves for garnish

Preparation:

1. Heat the butter(or oil) in a pan.Then add onions,ginger-garlic paste and fry till onions becomes
brown.
2. Then add sliced chicken,salt,black pepper and fry till the chicken boils.
3. Add the carrots,green pea pods red chillies and stir again for another 5-6 minutes.
4. Them remove them from the pan and keep aside.
5. Put a little bit oil in pan, heat it and put beaten egg and scramble the egg.
6. Then add the soy sauce, boiled rice in the same pan along with the fried chicken and other
ingredients and blend together so that all get mixed up finely.
7. Add salt and pepper as needed and fry for 6-7 minutes.
8. Finally garnish with coriander leaves.

Serve hot with: Raithas or Salads.

Paneer Makhanwala

Paneer Makhanwala is a traditional dish which is prepared in "special occasions" - rich in cream, spices and paneer.
It is very famous among the people who love North-Indian cuisine.
Paneer Makhanwala has always been one of my favorite side dishes in Indian cuisine.I always order this with Naan or Kulcha.
Its reddish orange color creamy sauce with paneer floating over it will bring water in anyone's mouth.
So here i am providing an easy way to prepare this delicious dish.

Ingredients:

* 250 gms Paneer(cut into cubes of 1 inch each)
* 2-3 tablespoon butter
* 1 tablespoon cream or malai
* 3 tablespoon Tomato puree
* 1 tablespoon coriander leaves finely chopped
* 2-3 piece grated paneer
* 1 teaspoon red chilli powder
* 1 teaspoon coriander seed powder
* 1/2 teaspoon garam masala powder
* 1/2 teaspoon turmeric powder
* 2-3 Green chillies(Hari mirch) silt
* 8-10 cloves Garlic
* 1 large onion
* 10 cashew nuts(pasted)
* 1 inch ginger piece
* 1 teaspoon Kasoori methi(fenugreek seeds)powder
* 1/2 teaspoon sugar
* salt according to taste

Preparation:

1. Grind the onions, ginger and garlic to a paste.
2. Heat a pan and melt the butter.Put the green chillies,kasoori methi,ginger-garlic-onion paste,
turmeric powder,coriander powder,tomato puree,red chilly powder and fry for 3-4 minutes.
3. Now add the malai,cashew nut paste,salt,sugar,garam masala and a little bit water and stir for 3 minutes.
4. Then add the paneer pieces and cook for a couple of minutes till the gravy thickens.
5. Finally, garnish with grated paneer and chopped coriander leaves and serve hot.

Tip:
* Paneer can also be dip fried in butter or oil and used(if anyone doesnt like raw paneer).

Serve with: Naan or Parathas, Ghee Rice or plain rice.

Prawns with poppy seed(khus khus)

Today I am going to share a delicious recipe of prawn cooked with poppy seeds paste.
It is a very famous and tasty dish of Eastern-India. These white colored poppy seed gives a sweet and mild flavor when it is fried and pasted. It gives a creamy texture to the gravy. This prawn curry is the first choice of any prawn lovers( This is also my favorite dish).


Ingredients:

20 de veined and shelled prawns
½ cup chopped onion
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tomatoes chopped
2 teaspoon poppy seed (khus khus) pasted
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon Garam masala
1 tablespoon fresh cream
3 tablespoon oil
1 teaspoon ghee
Salt to taste

Preparation:

1. Take the prawns in a bowl,sprinkle salt and pinch of turmeric and marinate for 20 minutes. .
2. Put 2 tablespoon oil in a pan and heat.Fry the prawns for 3-4 minutes and keep it aside.
3. Add rest of the oil in pan. Fry the onions till brown,then add garlic and ginger paste.
4. Then add chopped tomatoes and all masala except garam masala.Stir it on a medium flame
for 5 minutes.
5. Add poppy seeds paste and stir for 3 minutes.then add fried prawns. Stir on medium flame
and add 1/2 cup of water.
6. Cover and simmer for 5 to 7 minutes till the gravy is thickened and then add garam masala .
7. Garnish it with cream and coriander leaves.

Serve hot with: Rice or Ghee rice.

Prawn Malai Curry

Prawn malai curry is an authentic Bengali style mouth watering jumbo prawn curry cooked in coconut milk. This is a delicious recipe from bengal's classic kitchen........
a must eat item for bengalis and sea food lovers across the globe !!!!!!!!!!!!!!!!!

Ingredients:

8 large jumbo Prawns (Bagda or Golda chingri in bengali)
1 packet of coconut milk
1 large onion(chopped)
0.5 Inch piece Ginger
1 Pod Garlic
4 Silted Green Chili
1 Tsp Red Chili Powder
2 Bay Leaf
1 Cup Coconut Milk
2 Tsp Sugar
0.5 Tsp Turmeric powder
4tsp oil
1 tsp ghee
1/2 tsp garam masala powder (powdered cardamom,cinnamon,cloves)
3 tsp cumin(jeera ) powder
salt according to taste

Preparation:

1. Wash and de-vein the prawns. Rub some turmeric powder and 1/2 tsp salt on the prawns.
Fry in little oil till light brown. Keep aside.
2. Chop the onions. Grind the garlic and ginger to a fine paste.
3. Heat oil and fry onions to a light brown. Add the garlic and ginger paste,cumin powder,
turmeric powder,bay leaf, red chili powder and green chilies and fry for about 5 - 7 minutes
till the aroma of the spices spread and the oil separates.
4. Add to this the coconut milk and simmer it in low heat for 5 mins till the all the ingredients
mix well.
5. Then add the prawns and remaining green chillies to this mixture and cover with a lid.let the
whole thing come to a boil.
6. Remove lid and add the Garam masala powder and stir to check if the prawns have
softened.Cover it for some more time till the gravy thickens.
7. Just before taking the gravy out of the oven add ghee to it for that extra flavour.

Serve hot with: Basmati Rice or Ghee rice.

Aachari Paneer

Achari panner is a spicy dry gravy dish served hot with rotis in the homes of North India.Its specially a Punjabi dish.
So, here I am with some spiced up Indian Cottage Cheese (Paneer Achari) for those who are fond of eating hot and spicy paneer dishes.
My best friend is a vegetarian and he is Gujarati(most of the Gujarati's are vegatarian).He likes all kind of paneer dishes and this recipe is specially dedicated to him.

Ingredients:

1 cup paneer, cubed
2 teaspoon fennel seeds (saunf)
1 teaspoon mustard seeds
1/2 fenugreek seeds (methi)
1/2 teaspoon onion seeds (kalonji)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
3 onion, chopped & 1" piece crushed ginger
5-6 crushed garlic flakes
1 teaspoon turmeric powder (haldi)
1 1/2 tsp amchoor(dry mango powder)
1/2 teaspoon chilli powder
3-4 chopped green chillies
1/2 cup beaten curd
3 tablespoons chopped coriander
1 tablespoon oil
salt to taste

Preparation:

1. Heat 4 tbsp oil.
2. Add 2 tsp saunf, 1 tsp mustard seeds, 1/2 tsp methi dana, 1/2 tsp onion seeds (kalonji),1 tsp
hing and 1 tsp jeera and fry till they crackle.
3. Add 3 chopped onions and 3-4 chopped green chillies till golden.
4. Add 1 tsp haldi, 5-6 crushed garlic flakes and 1" piece crushed ginger.
5. Gradually add 1/2 cup beaten curd, stirring constantly.
6. Add 1 1/2 tsp amchoor and salt.
7. Cook till curd dries slightly.
8. Just before serving, add 300 gms Amul Paneer and a few slit green chillies.
9. Sprinkle with salt and 1/2 tsp chilli powder.
10. Add the coriander and bring to a boil.
11. Stir for 1-2 mins on low flame. Serve hot.

Serve with: Jeera rice, plain rice or rotis.

Malai Kofta

The terms "malai" is cream and "kofta" is dumplings. As the name "malai"(cream) would suggest,
this recipe consists of deep-fried dumplings soaked with a heavy, creamy sauce.
Its a dish for special occassions. Malai Kofta is the vegetarian alternative to meatballs.

Ingredients:

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds & salt to taste

Gravy:
125 gms. cream
75 gms. khoya or paneer
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Preparation:

Koftas:
* Boil the potatoes, peel and smash them.
* Mix together all the ingredients except raisins and cashews.
* Take a ping-pong ball sized dough in hand.
* Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
* Repeat for remaining dough. Keep aside.

Gravy:
* Roast the cinnamon, cardamom, nutmeg and cloves together.
* Dry grind and keep aside. Wet grind garlic,ginger and cashew, except ghee, to a paste.
* Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
* Add paste and fry further for 5-7 minutes stirring well.
* Add 2 cups water,cream and simmer on low for 15 minutes.
* Warm the koftas either in the oven or on the tava(Optional: You can deep fry the koftas also.)
* To serve place warm koftas in a casserole.
* Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
* Garnish with grated cheese and chopped coriander.

Serve hot with: Naan or parathas.

Khandvi

Khandvi is a very popular colorful, delicious, savoury snack of Gujarat.This Gujarati delicacy is made using Gram Flour/Chick-pea Powder
and flavoured with tempering of pungent mustard, spicy green chillies,
sweet coconut grates and aromatic coriander leaves.

Ingredients:

* ½ cup: Chick-pea flour
* ½ cup: Sour yogurt
* ½ tsp: Ginger paste
* ½ tsp: Green chilli paste
* ½ tsp: Chilli powder
* 1/8 tsp: Asafoetida(heeng)
* 1/8 tsp: Turmeric
* ½ tsp: Mustard seeds(sarson)
* 2 Sabut lal mirch(dry red chillies)
* 3-4 Curry leaves
* 2 tsp: Oil
* 1 tsp: Salt or to taste
* 1 ½ cup: Water
* For Garnish
o Coriander-chopped fine
o Grated coconut

Preparation:

1. Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste
with some water till no lumps are left. Add the rest of the water and mix well.
2. Bring to a boil, stirring all the time (to avoid scorching).
3. Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on
to an ungreased surface and cool, it should come off clean.
4. With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to
cool.
5. Heat oil and add the sarson, kadhi patta(curry leaves) and sabut lal mirch. Stir a few
time and spread over the layer. Pick up the lal mirch and keep aside.
6. Cut layer into strips and roll each strip like a scroll, firmly.
7. Arrange on to a serving dish and garnish with coriander, coconut and peppers and serve.

Navaratna Kurma

'Navaratna' denotes nine types of stones which is worn for wealth and luck. Here navaratna kurma means using 9 kinds of vegetables we make kurma out of it.But if you eat this kurma it doesn’t bring wealth or luck but it is good for your health. Any kind of vegetable can be used for this kurma. My mom used to make this for auspicious days. This goes well with parothas and chappathi’s. Whenever she makes this dish, we tend to eat more than usual.Iam sure anyone would like this.So try it out.

Ingredients:

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower,
capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

Preparation:

* Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree.
Readymade tomato puree can also be used.
* Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
* Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
* Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for
2-3 minutes.
* Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure
that the mixture doesn't stick to bottom of pan.
* Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the
gravy becomes thick.
* Add paneer to the gravy and stir well.
* Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
* Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna
korma to decorate .

Serve with: Butter(or plain) nun, Butter roti ,Chapatis.