Chicken Tikka Masala.

Who needs Indian takeaway when you can create a feast at home with basic ingredients you have at home.. some dishes sounds fancy but you need very basic ingredients and less time to cook delicious 😋lunch or dinner.. it’s a beautiful weather outside and it calls for yummy dinner to site in garden and relish this yummy food.. xx What you guys are having today?? X

Click on the link below to watch a video recipe.

https://youtu.be/Xv2TGEKEq6k

Ingredient's to marinate chicken

250gram chicken picese (boneless)

1/2 cup yogurt

1tsp red chilli powder

1tsp coriander powder

1/2tsp turmeric

1/2tsp garam masala

pinch of food color (optional)

1/4tsp white pepper powder

1tbsp ginger garic pastre

Salt to taste

for the curry

1large onion

1/2 can of tomato or 3 tomatos puree

1tsp ginger garic paste

1/2tsp red chilli powder, 1/2tsp garam masala

1/4tsp turmeric, 1tsp coriander powder

1tbsp kasuri methi, dry fenugreek leaves

1tbsp tomato puree

1tsp kasuri methi

Oil and Butter as required

Salt to taste

1/2cup fresh cream

Dahi Baingan | Eggplant In Yogurt | Rumana's UK Kitchen

One of the Easy and tasty egg plant recipes, is made with few aromatic spices and yogurt base gravy, which will make you feel wanting more and more of it. This dish can be made even without using onion and garlic. But do try out my version and i promise you and your family will love it.. X

Can be served with Roti, Naan or Vegetable Pulao.

Click on the link below for the Video Recipe.

https://youtu.be/smFppQGAsC8

Dal Bukhara | Dal Makhani | Rumana's UK Kitchen.

It's Rich and Creamy black lentil (Black Urad Dal) cooked in Onion and Tomato based gravy with fresh cream and few spices. It is a popular Dal from the BUKHARA (restaurant) kitchen of ITC Maurya, Delhi. Serve with Naan or Rice. X

Click on the link below for the Video Recipe.

https://youtu.be/Gg8vjctQTE4

Ingredients.

1 cup black urad dal

1/4 cup channa dal (optional)

1 medium onion, 1 green chilli, finely chopped

1 inch ginger finely chopped

1/2 cup tomato puree

1tsp ginger garlic paste

2tsp Kashmiri red chilli powder

1/2tsp garam masala

1tsp kasuri meethi

1tbsp Ghee

1tbsp butter

1/2 cup fresh cream

Hand full of chopped coriander leaves

Salt to taste.

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Mooli Ka Stuffed paratha || Indian Flat Bread.

Mooli Ka Stuffed Paratha/Radish Stuffed Indian Flat Bread, making of this paratha use to be very difficult for me, till I learnt this way and this taste really delicious with curd and pickle. Do try this recipe and please don,t forget to leave your valuable comments. X

Click On the link below for video recipe;

https://youtu.be/g-RQyL4YDGQ

Ingredients.

2 cups wheat flour

100 gram mooli/radish

1/2tsp red chilli powder

1/2tsp coriander powder

1/4tsp ajwain/carom seeds

1/4tsp Nigella seeds

1tsp ginger

1tbsp chopped coriander leaves

Oil for frying paratha

Salt to taste.

Aaloo Gobi Ki Sabji|| Potato and Cauliflower Gravy

Potato & Cauliflower Curry!!! This is my own recipe and it is very much liked in my family and friends, every time I cook this curry I get lots of compliments.. It can be cooked with or without onion and garlic, It can be served with almost every dish. Simple yet very very delicious curry... X

Click on the link below for the video recipe.

https://youtu.be/3Zbs3q7Cpgs

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.

Ingredient's.

1 cup moong dal wadi

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

2tbsp oil + 2tbsp for frying wadi and potato

Salt as per taste.

Cooking Method

In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.

In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Malai Kofta.

Malai Kofta is a very popular North Indian delicacy. Paneer and potato balls deep friend and then added into a creamy onion and tomato gravy, then garnished with cream and Served with naan or Jeera Rice. This is a bit lengthy recipe but I have tried to make it easy as much as possible. Do try this dish and let me know..

Ingredients For Kofta.

2 large boiled potato

250 gram paneer

2 tbsp corn flour

1/4 tsp white pepper

1/2 tsp kasoori methi

1/4 tsp garam masala

Salt to taste

Oil for deep frying.

Ingredients For Gravy.

1 large onion, 2 large tomato, roughly chopped

1tsp ginger garlic paste

8 to 10 cashew

1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp garam masala

1 green cardamom, 2 cloves, 1 small cinnamon stick

2tbsp butter

1/2 cup fresh cream 

Salt to taste.

Cooking Method.

In a deep kadai, add enough oil to deep fry the koftas. Take all the kofta ingredients in a large mixing bowl, mix everything to foam a dough, then divide the dough into small lemon sized balls. Now deep fry them in hot oil. and set it aside.

In a another deep pan, add 1tbsp butter, once the butter is melted, add all the gravy ingredients(except Cream) and cook till everything comes together, then allow the masala to cool. Now grind the cooled masala in to smooth paste.

In a same pan, add another 1tbsp of butter once the butter is melted, add the masala paste and cook for 4 to 5 mintes, Then add the cream and fried koftas, and cook for another 2 to 3 minutes on a medium heat.

Garnish with cream and Serve with Naan.

Kaali Dal (Punjabi Style)

Kaali Dal (Punjabi Style) This dal has lots of verities and everybody cooks in their own style though the ingredients are same. Usually kaali dal is made using black gram (kaali urad dal) but I have made using whole masoor dal and whole urad dal and the result was not bad at all. I served it with hot phulkas and jeera rice and my dinner was sorted..

Ingredient's.

1/2 cup whole masoor dal

1/2 cup whole urad dal

1 large onion, 1 large tomato and 2 green chilles (finely chopped)

1/2tsp cumin

1tsp red chilli powder

1/2tsp turmeric

1tsp coriander powder

1/2tsp garam masala

1tsp ginger garlic paste

1tbsp ghee

2tbsp fresh cream or 3tbsp milk

Salt to taste.

Cooking Method.

Soak both the dals for 4 hours.

Pressure cook the soaked dals, ginger garlic paste and salt for about 4 to 5 whistles.

In a mean time, In a deep kadai, add ghee and cumin when they splutter, add the chopped onion and green chillies, fry till the onion get a golden brown color. then add red chilli powder, turmeric and coriander powder, fry for a minute, add the chopped tomato's and cook till the oil separates from the masala. that will take about 5 to 6 minutes. Now add the pressure cooked dal and garam masala and mix them well. adjust the seasoning. Then allow the dal to cook for another 10 to 15 minutes on a low flame. finely garnish with fresh cream and coriander leaves. 

Serve hot with Roti's and Jeera Rice.

Kadai Chicken.

Kadai Chicken is also known as a kadai ghost prepared with mutton or lamb and this dish is originated from Pakistan and North India. This dish is known for it's spicy and flavourful taste and can be served with naan, roti or jeera rice. As everybody knowns this days cooking is all about experimenting and cooking something different and that how I keep trying something new every time. I have added capsicum in to this dish which is optional and I have used milk instead of cream and it still gave me the thick and creamy gravy which went very well with homemade garlic naan. It is worth trying this recipe and you will be very happy with the results.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Thalipeeth/ Multigrains Flat Bread...

Last few months has been disaster for me things did not go according to us and it is very difficult for me to start new life again without my dreams. I'm just forcing myself so that people around me they feel normal... Once blog use to be part of my life, I use to forget to eat but never forget to take pictures or write post and more then 100 times I use to open my blog and see.. Now it feels like everything is over, everybody says I should move on and starting thinking about new life and new start, but for me life itself is a very big pain and selfish.. I just feel like giving away everything and never look back, then its like I'm being selfish and not thinking about that person for whom I left everything behind and came to be with. Just because of him only I want to start my old life back and my blog is the first thing to start... I think I have learnt a very big lesson that life is very short and nothing happens according to you.. I strongly feel that kids are beginning of the life not the end and god should not call them back so soon, he should allow them also to live and have everything what they deserve and no matter what happens I will bring back my daughter to our life and never leave her.. I know I'm not the only one in this whole world who is going through this pain, why god don't understand we don't deserve this pain, Why he make life so painful and so difficult to live? Sometime I feel god has put full stop to my happiness.. But this time I'm going to tell him you can't do what it feels good to you... I don't know whether I should write all this or not but this is what I'm feeling now..

Thalipeeth is a type of savoury multi-grain flat bread very popular in Maharastra. The dough is prepared from a multipal grains like channa dal, urad dal, whole green moong dal, coriander seeds, cumin seeds, wheat, and rice. You can use any grains and pulses of your choice to make it more health and tasty. I had prepared this dish last year on December and save it for later to post, now the time has come to post all my last year recipes..

Ingredient's To Make Flour For Thalipeeth.

1/4 cup wheat flour

1/4 cup whole green moong dal

1/4 cup channa dal

2tbsp urad dal

2tbsp rice

1tsp coriander seeds

1tsp cumin seeds.

Ingredint's.

1 onion, 2 green chili, finely chopped

1tsp Sesame seeds

1tsp Coriander powder

1/2 tsp Red chili powder

14tsp turmeric

2tbsp finely chopped coriander leaves

Salt to taste

Oil,to roast.

Method To Make Flour.

Dry roast the wheat, rice, channal dal, urad dal, whole green moong dal, coriander seeds and cumin seeds and grind it to fine powder.

Cooking Method.

In a big bowl add the ground flours,

Add finely chopped onions, green chili, chopped coriander, sesame seeds, coriander powder, red chili powder, turmeric and salt and mix well.

Add water to it and knead it to a soft dough. It should be smoother than the chapati dough.The dough would be slightly sticky because the combination of various grains.

Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness. Wet your hands for easy spreading. Slightly press the edges with your fingers to give a nice circle. Make few holes in between.

Transfer it carefully on to a hot tawa and pour oil in the holes and also around the edges and cover it with lid.

Let it roast it on medium flame for 2-3 mins, once it is brown at the edges turn to the other side and roast again.

Repeat the same process for the remaining dough to make thalipeeth.

Serve hot with chutney and pickle.

Butter Paneer Masala..

Now I understand why new mom's are so exhausted and tired every time... Before 2 weeks my life was so different and now my life is so exciting and busy. I use to finish my household work in the morning and then jump on blog and facebook for whole day till my hubby comes homes.. Now from the time I woke up and till I sleep I'm so busy with my little girl and I don't even have time to check my mails, Facebook nor write blog.. Actually this is what I wanted all this time and now its here... I got some time today and thought to do quick post about my recipe.

Butter Paneer Masala.. This is one of the most famous paneer dish which is served in almost all the Indian restaurant. I had made this dish when I was pregnant keeping this in my mind that I wount be getting time to do anything thing atleast for a month so I had cooked few dishes and draft them and this is the best time to clear off my all draft posts..

Ingredient's.

250gms paneer cubes

4tbsp butter

1 big onion, 2 green chilli (finely chopped)

1 tbsp ginger garlic paste

1cup tomato puree

1 tbsp chilli powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala

1/2cup fresh cream

1tbsp kasuri meethi

Salt to taste.

Cooking Method.

Heat 1tbsp butter in a pan, add the paneer and saute till it turns to golden brown in colour.

Remove from the flame and keep aside.

Heat the remaining butter in the same pan, add the onion, green chilli and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.

Add the chilli powder, garam masala, turmeric, coriander, salt and tomato puree, mix and cook for 5 minutes.

Add the paneer and 1/4cup of water and simmer for 4 to 5minutes minutes.

Then add the cream and simmer futher for 2 minutes. Sprinkle the kasuri meethis from top.

Garnished with coriander and Serve hot with Naan, Roti or Jeera Rice..

Punjabi Cholle Masala..

Punjabi Cholle Masala.. I have waited for another week to start my holidays but I don't think so that's going to happen soon and now I have stopped waiting and left it to the right time.. In all these days I have learnt one lesson that what ever has to happen it will happen in it's own date and time specially what is not there in my hands... After a week I could not control myself for blogging so I am putting my holidays plan on side for time being and starting to blog again... Feeling so good to be back...

Ingredient's.

250gram Cholle (Kabuli Chana) 

2 medium onion, 2 green chilli, 2 medium tomato (finely chopped)

1tsp red chilly powder, 1tsp turmeric,

1tsp coriander powder, 1tsp garam masala

2tsp punjabi cholle masala

1tbsp ginger garlic paste

1 big black cardamom, 1 cinnamon stick 

1tsp cumin seeds, 1 bay leaves

Oil and salt to taste.

Cooking Method.

Soak the cholle over night.

Boil cholle with cardamom, cinnamon stick, salt and 2cup of water in pressure cooker (for about 3 to 4 whistle).

After cholle is boiled, take them out with the water and set it aside. In a same pressure cooker, add oil, cumin and bay leave, when they start spluttering, add chopped onion and green chilli and fry to golden brown.

Then add all the masala powder and ginger garlic paste and fry for another 2 to 3minutes. Add the chopped tomatos and cook till the tomatoes are fully smash and oil starts floating on top.

Now add boiled cholle along with the water and adjust the seasoning. Cover the lid and cook for another 3 whistle (1 in high and 2 in low).

Garnish with chopped Coriander

Serve hot with Poori, Roti or Jeera Rice.

Kesar Shrikhand. (Low Calorie Yogurt Dessert)

Kesar Shrikhand is healthy Indian dessert made from strained curd. This is a low calorie, rich and creamy yogurt. Shrikhand is generally flavoured with saffron, cardamom and dry fruits even it is served with fresh fruits or as a standalone dessert... I was not knowing what is shrikhand and how it taste, I had heard about it but never tasted before I meet my H, I still remember that day when he had got a pack of Haldiram's shrikhand and I told him that why did you get such a expensive curd, you should have just bought a pack of curd which will not cost more then 10rs. He look at me and said you don't know what is this? and I told him yes ofcourse I know this some weird color curd. He started laughing and said this is shrikhand my dear and I can't belive you have still not tasted this and my reaction was ohhh this is shrikhand from then I know what is shrikhand and how it taste like..

I made this dessert last week and it tasted better then the store bought and I did not get the perfect color of saffron while I was taking pictures and I did take the pictures soon just because I knew that it will be over and I was not sure when I will make this dessert again.. After 2 hours I had got the perfect saffron color and it was looking beautiful... Do try this wonderful low fat dessert and serve as you like...

Ingredient's.

2 cups yogurt

1/2 cup powdered sugar (add more if you like)

10 to 15 saffron strands

3tbsp finely chopped dry fruits (pistachio, almond, raisin and cashew)

2tsp milk

Pinch of cardamom powder.

Method.

Spread clean muslin cloth on a big plate. Place yogurt in the center. Wrap and tightly tie muslin cloth.

Hang yogurt for 2 to 3 hours or until all water is drained off from yogurt. It should become very thick.

After that untie muslin cloth and transfer thick strained yogurt to bowl.

Add sugar and cardamom powder and mix well until smooth.

Dissolve saffron in milk and add it to the yogurt mixture and mix well. Then refrigerate for at least 1 to 2 hour before serving.

Garnish it with dry fruits nuts and serve chilled.

Fried Egg And Potato Curry.. (Aaloo Aur Anday Ki Sabji)

Fried Egg And Potato Curry.. This is a authentic North Indian curry, which goes very well with Plain or Jeera Rice. This is very often cooked in my In-Laws place in a little different way, even I follow the same steps but with my own touch and little variation... I prefer this curry as rich and spicy but this days I'm not eating that spicy food so I cooked with less oil and less spicy. I have already posts of Egg curry, which is almost a same procedure, you can change or add ingredients according to your taste...

Ingredient's.

4 hard boiled eggs

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

3tbsp oil + 2tbsp for frying eggs and potato

Salt as per taste.

Cooking Method

In a non-stick pan, add 2tbsp oil and fry the eggs and potato to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add fried eggs, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 3 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.