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Rice and Breads

Fried Bread or Punjabi Bhaturas

INGREDIENTS 

  • 1 cup / 150 gms all purpose flour / maida
  • ¼ cup / 75 gms curd (room temp)
  • ¼ cup / 40 gms water
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp semolina
  • 5 tbsp ghee / clarified butter
  • 6 gms / 2 tsp milk powder

METHOD

  • Add all the ingredients in a bowl.
  • Combine well to form a dough
  • Knead and punch the dough well for at least 5 minutes
  • Poke your dough and sprinkle a little water and again knead it
  • Repeat the above step
  • Further, grease the dough with oil.
  • Over with moist cloth and rest for at least 2 hours.
  • Further, roll and get to a long shape. Pinch the dough into medium sized balls.
  • Then make balls between your palms (make sure there are no cracks)
  • Rest it covered for another 5 minutes.
  • Finally, roll the dough evenly into circles using a rolling pin. Roll neither too thin nor thick. Firstly, heat oil in a deep frying pan or kadai. When the oil is sufficiently hot, add one bhatura.
  • And, press with the spoon to puff up. Also, once they begin to puff, splash oil over the bhatura till they puff completely.
  • Flip over and fry the bhatura till golden brown all over.
  • Then drain the bhatura into tissue paper to remove excess oil.
  • Fry all bhatura same way.
Snacks

Vodka Pani Puri

INGREDIENTS

For vodka mint Water

  • Mint Leaves – 1 Cup
  • Cilantro / Dhaniya Leaves – 1.5 Cups
  • Ginger – 2 Inch
  • Green Chillies – 4
  • Chaat Masala – 2.5 Tsp
  • Asafoetida / Hing – ¼th Tsp
  • Roasted Cumin Powder – 1 Tsp
  • Black Salt – 2 Tsp or According to taste
  • Water – 6 Cups
  • Tamarind / Imli Water – ¾ Cups
  • Vodka – 60 ml or According to Taste
  • Masala Boondi – 3 Tbsp

For Stuffing

  • Boiled Potato – 1
  • Boiled Chick Pea / Chana – ½ Cup
  • Cilantro – 1.5 Tbsp
  • Black Salt – ½ Tsp
  • Chaat Masala – ½ Tsp
  • Red Chilli Powder – ¼ Tsp

Assembling

  • Puri – 20
  • Sweet Tamarind Chutney – 4 Tbsp

METHOD:

For Mint Water

  • In a grinder/mixer Jar take Mint Leaves, Cilantro Leaves, Ginger, Green Chillies, Chaat Masala, Hing, Roasted Cumin Powder, Black Salt and ½ Cup water. Grind till its very fine.
  • In a deep bowl, add the ground paste, Water, Tamarind Water, Vodka and Masala Boondi. Mix Well and keep in the refrigerator for cooling.

For Stuffing

  • In another bowl, Add all the ingredients for stuffing and mix well. While Mixing mash some chana and Potato.

Gol Gappa / Pani Puri

  • Follow my recipe of golgappas or pani puri

 

Rice and Breads

Egg Dum Biryani

 INGREDIENTS 

  • 6 Eggs
  • 2 cups of Basmati rice
  • 2 Onion
  • 50 gms Fresh Cilantro
  • 1/2 cup yogurt
  • 1/2 Cup Milk
  • Kesar Strands
  • 5 Tbsp Ginger Garlic Paste
  • oil For Cooking
  • 1 .5 tsp Salt or as per taste
  • 2 tsp Keora Water(optional)
  • 2 Green Chillies
  • 1 Tbsp Coriander Powder
  • 5 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder

Whole Spice Mix

  • 1/2 Cinnamon
  • 1/2 tsp Shahi Jeera
  • 1 bay leaf
  • 5 Black Pepper
  • 4 Green Cardamom
  • 5 Cloves
  • 1 tsp dried fenugreek leaves

TO BOIL RICE

  • 1 Litre Water
  • 1 Tbsp Salt

METHOD

  • Wash rice thoroughly, dip in normal water and keep aside.
  • Boil water in a pot add some salt and put your eggs in boiling water for 3-4 minutes turn off flame and keep it covered for 10 min.
  • Add kesar to milk and keep aside.
  • Boil water in another pot, add some salt to it as water gets hot add rice and cook till 80% done(when u break a grain it’s a little raw from inside) do not stir while cooking.strain and wash in cold water keep aside.
  • Take a handi or a wide pan add 3tbsp oil.
  • Poke your eggs and fry them lightly till light golden from all sides, keep aside.
  • Add Sliced onions fry them till dark brown, keep aside(as they start getting brown, start taking them out as they will still be cooking n will be perfectly brown in some time).
  • With little-browned onions in the pan, add whole spice mix(low flame)for 1 minute.
  • Add green chilies and ginger garlic paste stir.
  • Add turmeric powder, red chili powder, stir.
  • Add yogurt, keep stirring continuously.
  • Add dhaniya powder ,salt stir till oil seperates.
  • Add eggs, cilantro stir, turn off flame.
  • Take out few eggs and gravy in a separate bowl.
  • Let's start layering our biryani add some rice over the egg and gravy in the pan , add separated eggs and gravy over rice add some chopped mint leaves, cilantro fried onions sprinkle some clarified butter.
  • Add leftover rice spreading to cover all the ingredients again add cilantro mint leaves fried onions, milk and kesar, add a teaspoon of ghee missed with biryani masala drizzle it over.
  • cover and cook on dum (keep a flat griddle on gas heat it on medium heat keep your biryani pan over griddle).
  • Keep a wet towel over the lid to give weight on biryani pot).
  • Let it cook for 20 min on low flame.
  • Serve with raita.
Snacks

Spicy and Tangy Potatoes

 INGREDIENTS 

  • 3-4 Boiled Potatoes (medium sized)
  • 2 Bay Leafs
  • 1/8 tsp Asafoetida
  • ¼ Cup yogurt
  • 2 tsp Desi Ghee or Clarified Butter

SPICE MIX

  • 2 tsp Coriander or Dhaniya Powder
  • ½ tsp Mango powder
  • 1 tsp Pomegranate Seed Powder
  • ½ tsp Cumin Powder
  • ½ tsp Kashmiri Red Chili
  • ½ tsp Salt
  • ¼ tsp Rock Salt
  • ¼ tsp Garam Masala

METHOD

  • Cut boiled potatoes in medium sized cubes.
  • Mix all spices in a bowl, drizzle it over the potatoes, coat them well.
  • Leave it aside for a minimum of 30 minutes
  • Heat clarified butter/ghee in a pan.
  • Add asafetida bay leaves and then beaten yogurt.
  • Cook well till oil separates minimum4-5 minutes.
  • Add potatoes turn the flame low let it cook for 3 minutes.
  • Turn off the flame and let it sit covered for 5-7 minutes
  • Garnish with cilantro and onions.
  • Serve with Punjabi chana and bhaturas.
Snacks

Afghani Chicken

Preparation time: 10 min
Cook time: 25 min
Serves: 4

INGREDIENTS

  • Full chicken cut (with bone/boneless)
  • Marination
  • Chat Masala for garnishing
  • 2 Tbsp Oil
  • 2 Tbsp Butter (to dab at the end)
  • Coal (optional)

INGREDIENTS FOR MARINATION

  • 2 Tbsp Ginger Garlic Paste
  • 1 tsp Salt (or as per your taste)
  • 1 Tbsp Vinegar
  • 1 Tbsp dry roasted Kasturi Methi
  • ½ Cup Thick Curd
  • ¼ Cup Fresh Cream
  • ½ – ¾ tsp White Pepper Powder or Black Pepper Powder
  • 3 Choti Elachi Powder
  • ½ tsp Garam Masala
  • 1 Tbsp Corn Starch or roasted Besan (gram flour)

OPTIONAL:

  • 8 – 10 Cashews
  • 2 Green Chilies

METHOD

  1. Wash chicken thoroughly, pat dry with kitchen towel.
  2. Put slice cuts on chicken (with bone).
  3. Marinate in above mixture of marinating ingredients.
  4. Soak cashew n green chilies in hot water(2tbsp) for 4-5 min n grind to thick paste to add to marinate.
  5. Activate a piece of charcoal.
  6. Put charcoal in a small bowl over marinated chicken, add a spoon of ghee on activated charcoal cover n let it rest for about half n hour.
  7. Leave the marinated chicken for a minimum of 2 hrs n max overnight
  8. Add a tsp of oil in any pan, heat it to high and when oil is hot add marinated chicken cook uncovered till chicken turns white from pink.
  9. Turn your flame to medium-low n cover n cook chicken for about 9-10 minutes maximum.
  10. Take out your chicken pieces align them in skewers n let them dry for some time
  11. There is marinate left in your pan cook it till marinate turns light brown, then coat your chicken with this cooked marinate cook over the flame or broil it for 3 -4 min.
  12. Garnish with little butter chat masala and cilantro on top.
  13. Serve hot with onion cilantro dip

 

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