Baby Prawn And Vegetable Masala Khichdi.. Pressure Cooker Version.

Baby Prawn And Vegetable Masala Khichdi.. I cook this masala khichdi when ever I feel low and to enlighten my mood this is food I would prefer. This particular dish has no recipe from any where, actually one day I wanted to make pulao but I end up adding all the ingredients what ever I got into my hands and that's how I innovated this masala khichdi and this is a dish which you put everything together in a pressure cooker and give 2 whistle and you have a delicious masala khichdi ready to eat... I have also tried many other ingredients but I always thought the first recipe was the best, so since then I'm stick to this recipe only and believe me it taste real good.

Ingredients.

1/4 cup of baby prawn (pre cooked)

1/2 cup mix vegetables

1/2 cup of rice

3 tbsp toor dal

1 small onion, 2 green chilli, 1 small tomato ( finely chopped)

1/2 tsp red chilli powder, 1/4 tsp turmeric

1/4 tsp coriander powder, 1/4 tsp garam masala

1 bay leave, 1 black cardamom, 2 cloves

1 cinnamon stick, 1 green cardamom, 1 star anise

1/4 tsp cumin seeds

Salt and Oil to taste

3 cups of water.

Cooking Method.

In a large mixing bowl add rice, prawns, dal and vegetables, wash them nicely and set aside.

In a pressure cooker, add oil, when oil is hot, add cumin seeds, bay leave, cinnamon, cardamom, star anise and cloves, when they splutter, add chopped onion and green chilli, fry to light brown,

Then add tomato, red chilli powder, turmeric, coriander powder and garam masala, fry for 1 minute, Add prawn, vegetables, dal, rice and salt. Give a good mix and add water, close the lid and cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the lid.

Serve hot with little ghee on top.

Kadai Paneer. A Creamy Cottage Cheese Curry With Capsicum.

Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.

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.

250g paneer (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 and salt, 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 4 to 5 minutes or till all the masala is coated well to the paneer 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.

Pepper Chicken Chettinad.

Pepper Chicken Chettinad is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettinad cuisine is known for spicy and the most aromatic dishes in India. In this dish black pepper play the major role for the spices and I have tried cooking this dish without black pepper too and it taste as good as this dish. This dish has one speciality ever time you cook it taste different and Pepper chicken chettinad can be cooked as dry or even with gravy. This is very easy dish with less ingredients and it take hardly 20 to 25 minutes to cook and it goes well with roti. I prefer with roti but you try with anything rice, roti, naan.

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion, 2 green chilli, 2 large tomatos (finely chopped)

1tbsp ground black pepper

1tsp ginger garlic paste

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

1tsp garam masala, 1tsp chicken masala (any brand)

1/2tsp mustard seeds

10 curry leaves

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil and fry mustard seeds and curry leaves, then add onion, green chilli and fry for golden brown. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala, chicken masala and ginger garlic paste, fry for another 2 to 3 minutes. Then add the tomato and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top and you have a thick gravy. finally add black pepper and lemon juice and give a quick stir and allow the chicken to simmer on a low flame for few seconds.

Serve hot with Naan. Roti or 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.

Cholle Curry Chat..

Cholle Curry Chat.. This is a new innovation of chat with leftover cholle curry. We always eat cholle with poori or with pulao only, so why can't we try out with something else keeping that in my mind I tried this chat and I was amazed with the taste. Just by adding little onion, green chilli, tomato and punjabi masala mixture. It took the cholle masala to some other level and now I will be keep making this when ever I cook cholle curry.. Because I have got the taste of it and it is very difficult for me to give up once I like something.. It is very easy to make and very very tasty. To know the Cholle Curry Recipe Click Here.

Ingredients.

1 bowl of cholle curry (Fresh or Leftover)

1 small onion, 2 green chilli, 1 small tomato (finely chopped)

1/4cup of any mixture (I used punjabi masala mixture)

1tbsp finely chopped coriander

1/4tsp chat masala

1tsp lemon juice.

Method.

In mixing bowl add onion, green chilli, tomato, coriander, lemon juice and chat masala. Mix everything together.

In another small bowl, take cholle curry, from top add the onion and tomato mixture and sprinkle with masala mixture.

Cholle curry chat is ready.

Serve immediately.

Chicken Curry Sandwich.

Chicken Curry Sandwich. This is made with left over chicken curry with fresh veggies and garlic mayo. All of sudden sandwiches have become my favourite and I just want to eat sandwich all the time they are so tasty, filling and so quick to make it. I don't know why all this time I have avoided eating them because I use to not like the way sandwich looks. But now I'm amazed the way they taste and I make it colourful so they look appealing to me.... By just adding few veggies and some meat of your choice to bread and little sauce can make a amazing food and now I know why people over here are so crazy about sandwiches..

Ingredient's.

2 slices of brown bread

1 chicken curry piece with little masala

4 thinly slices of tomato

4 thinly slices of cucumber

4 thinly slices of red bell pepper

2 big leaves of iceberg lettuce

1tsp garlic mayonnaise.

Method.

Apply the garlic mayo on the bread evenly. Shred the chicken piece and place it on the bread with a chicken masala. Then place all the other veggies on top of the chicken and top with another slice of bread.

Tasty and quick chicken curry sandwich is ready to eat.

Serve with Fresh Juice.

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.

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.

Mushroom Pasta With Mint And Tomato Sauce.

Mushroom Pasta With Mint And Tomato Sauce. This is my new innovation to pasta. Pasta is something like can be cooked with any kind of sauce and with almost any ingredients, that is the most important thing I like while cooking pasta, the more you play with ingredients the tastier the pasta is. It has happened with me many time that I plan to cook some other recipe and I end up cooking something else and I don't know how it turns out to be the best dish, specially in Italian food.

Yesterday I had a plan to cook just plain tomato sauce paste, but I added mint and mushroom to and it was quite a delicious pasta, with fresh mint flavour in it.. I have just added the mint leaves, if you want to grind the mint leaves with tomato go head and try and do let me know the taste... You don't need any side dish for this, it has everything in it. So cook and enjoy.

Ingredient's.

1 cup paste (any shape pasta)

3 button mushroom (roughly chopped)

1 medium onion (roughly chopped)

1 cup tomato puree

2 green chilli

1tsp cruched ginger and garlic

Hand full of fresh mint leaves

Pinch of black pepper

Pinch of red chilli flakes

1/4tsp mixed herbs or Oregano

1tbsp butter

Salt to taste.

Cooking Method.

Boil the pasta as per the instruction on the pack and keep it aside.

In a wok, add butter, when butter melts, add crushed ginger and garlic, sautee to light brown, add onion and green chilli, sautee for a minutes. Then add mushroom and mint leaves, fry for another 2 minutes, add tomato puree, black pepper powder, mixed herbs, chilli flakes and salt, cook till the tomato has changed color to red, that will take about 2 to 3 minutes.

Now add boiled paste and mix everything nicely and sautee for another 2 to 3 minutes.. Then sprinkle some more mint leaves on top.

Serve hot hot...