Chilli Potato

Spicy and tasty Chilli Potato recipe can be made by following this method...

Ingredients:

• 5 Large Potatoes
• 5 tbsp Cornflour
• 1 tbsp Soy Sauce
• 2 tbsp Tomato Sauce
• 1 tbsp Vinegar
• ½ tsp Sugar
• ½ tsp Black Pepper (Crushed)
• Salt to taste
• Oil for frying
• ¼ tsp Ajinomoto
• 2 Capsicum (diced)
• 1 Large Onion (diced)
• 1tbsp Red Chili Powder
• 1 tbsp Garlic (chopped)
• 3-4 Green Chilies (slit sideways)

Method:

1. Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges.
2. Coat the potato wedges with cornflour and deep fry until golden brown.
3. Heat 2tbsp of oil in a pan. Add garlic, onions and capsicum to the oil. Stir fry for 10-15 sec.
4. Add soy sauce, Tomato sauce, chili powder, salt, half-cup water, sugar and ajinomotto to the above. Stir it.
5. In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the above-made gravy.
6. Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes.
7. Add crushed pepper and mix gently making sure the sauces are coated well to potatoes.
8. Chili Potato is ready to eat. Serve hot.

Dal Makhani

Creamy Dal Makhani is one of the most loved Punjabi recipe...it can be prepared easily by following these steps...

Ingredients

• Whole Black Gram /Sabut Urad – 1 Cup
• Red Kidney Beans / Rajma – ¼ Cup
• Bay Leaf – 1
• Black Cardamom – 2
• Chopped Onions – 1/2 cup
• Ginger, Grated – 1 Tsp
• Garlic, Grated – 1 Tsp
• Salt To Taste
• Butter – 3 Tbsp
• Cumin Seeds – 2 Tsp
• Red Chili Powder 1 Teaspoon
• Tomatoes, Chopped – 2 Medium
• Coriander Powder – 1 Tbsp
• Red Chili Powder – 2 Tsp Or As Per Taste
• Garam Masala Powder – ¼ Teaspoon
• Fresh Cream - 3 Tbsp 
• Kasuri Methi – 2 Tbsp


Method:

1. Rinse and soak sabut urad and rajma overnight.
2. Drain and rinse again.
3. Boil sabut urad and rajma in 3 cups of water with salt and pressure cook for 8-1o whistles or till both the dals are soft and cooked completely.
4. Let the pressure come off and open the lid to see if the rajma is totally soft. Mash the dals with the back of a ladle. 
5. Heat 3 tbsp of butter in a pan and add cumin seeds.
6. When they start to splutter, add ginger, garlic, Bay Leaf, Black Cardamom, onions and sauté till they become golden in color.
7. Add tomatoes and sauté for 3-4 minutes.
8. Now add red chili powder, coriander powder, garam masala powder and sauté till the tomatoes are cooked.
9. Add this tempering to the cooked dal. Mix well and cook on high for 2 minutes.
10. Add milk/cream and ¼ cup of water and stir well.
11. Cook on low heat for about 15-20 minutes. Keep on stirring occasionally to make sure that dals don’t stick to the bottom of the pan. 
12. Add Kasuri methi and 1 tbsp of the butter and cook for 2 more minutes.
13. Dal should be really soft and well blended. Turn off the heat and garnish with fresh cream and coriander leaves.

Rasgulla

The taste of Bangali sweet Rasagulla should be tried... then follow the steps..

Ingredients:

• 1/2 Litre milk
• 2 tbsp Lemon juice
• 2 tsp All Purpose Flour
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup Water
• 1 Cup Sugar

Method:

1. Take a pan and heat milk in it. Bring it to a boil.
2. Add lemon juice, stirring slowly and gently till cheese separates from the milk.
3. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey.
4. Pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
5. Drain water and tie cheese in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes.
6. Untie the muslin cloth after 30 minutes and transfer cheese to a plate.
7. Now knead it to make soft dough.
8. Combine flour with it and knead again.
9. Make small rounded balls from the dough, keep aside.
10. The balls should not have any cracks in it.
11. Now combine sugar and water in a saucepan and boil it.
12. Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
13. Add rose essence or cardamom powder and turn the heat off.
14. Allow to cool and serve .

Hyderabadi Chicken Curry

Helloo.. Tomorrow's sunday will be a special day with this special Hyderabadi chicken recipe..

Ingredients:

• 1 kg - chicken, cleaned and cut into joints
• 1/2 cup - grated Coconut
• 2 cups - onion, finely chopped
• 200 ml - thick Coconut Milk
• 200 ml - Tomato puree
• 15 - Dried red chillies
• 1 tsp - Cumin seeds
• 2 tsp - Coriander seeds
• 6 cm piece - Cinnamon
• a small piece - Nutmeg
• 3 tbsp - cashew nuts, chopped
• 5 tbsp - oil
• 1 tbsp - ghee
• 1 tbsp - Ginger Garlic paste
• 2 tsp - Sugar
• 2 tbsp - Lime juice
• 4 - Cardamom
• 6 - Cloves
• Salt to taste

Method:

1. Grind coconut, dried red chillies, cumin, coriander, cinnamon, nutmeg and cashew nuts to a smooth paste.
2. Heat oil in a kadai and add onion and fry till it turns golden brown.
3. Add ginger garlic paste and fry till fragrant.
4. Add ghee, ground paste and fry till the oil separates.
5. Add coconut milk, tomato puree and 1 cup of water. Boil it for 5 minutes. 
6. Add chicken, salt and sugar.
7. Cover and simmer till the chicken is cooked and the gravy is creamy.
8. Stir in the lime juice(as per your choice) and serve.

Lemon Tea

Enjoy the taste of Healthy lemon tea in this rainy season...

Ingredients: 

• 2 Cups water
• 1 tsp Tea powder
• 1/2 Cup lemon juice
• 1 tsp Honey
• Sugar to taste

Method:

1. Put water on heat
2. Add tea powder and boil it.
3. Add lemon juice.
4. Add Honey and sugar.
5. Lemon tea is ready.