Chili fry

 Yield : 4 Serving

Ingredients:

     

  Oil                                                1 Tablespoon

 Fennel Seed                                1 Teaspoon
  Asafetida                                     1/4 Teaspoon
  Chili                                             Long 12-15
  Besan (Gram flour)                      1/4 cup

  Salt                                                As per taste

  Coriander Powder                    1 Tablespoon

 Lemon Juice                                 2-3 Tablespoon

Direction:

  In a wok add oil and heat until you see fumes , add Fennel seed and Asafetida. Stir for 1 minute until Fennel seed splutter. Now add Chilies and fry until it's done. Cover and cook to get the tender texture.

We are looking for a texture where Chili seems a bit mushy and have fried mark on its green body.

Add salt and stir. Add besan and keep stirring and don't let besan form the balls as it may not cook so keep stirring for at least 2-3 minutes until besan raw smell is coming and it's color changes.

Add coriander powder and stir for another minute. Add Lemon juice and turn off the gas. Let it sit in wok until it gets cool. 

Serve as side kick for day to day meals.

Dhokla / Khaman

Dhokla are every time favorite snack.Easy to make in quick time and here i m sharing my recipe which simple as Maths.

Yield : 4 Serving

Ingredients:

     

Batter
  Besan/Chickpea Flour                      1 Cup
  Sooji/Semolina                                 2 Teaspoon
  Sugar                                                2 Teaspoon
  Ginger-Green chili Paste                  1 Teaspoon
  Fruit Salt/Eno                                   1 1/2 Teaspoon

  Salt                                                   as per taste 

  Ghee                                                To grease the plate
  Water                                               3 (1/4) Cup

Seasoning
  Ghee                                                1 Teaspoon
  Water                                               2 Tablespoon
 Curry leave                                       2 twig
 Sesame seed                                     1/2 Teaspoon
 Asafetida                                          a pinch

Direction:

  Mix Besan/Chickpea Flour, Sooji/ Semolina, Sugar, Salt, Ginger-green chili paste together.

Grease the 8 inch baking plate with ghee and keep it aside. Boil the steamer for about 5 minutes.

Add 2 (1/4 ) cup of water into the mixture and mix well until it comes without any lumps. Add fruit salt/Eno and then add 1/4 cup of water and mix in one direction until batter comes fluffy.

Add the fluffy batter into the ghee greased pan and keep it in steamer for about 15-20 minutes.

Whether the Dhokla's are ready or not check after 15 minutes by inserting knife in between the batter,if knife comes out cleans it means cook for another 3 minutes and remove it from the heat else let it cook for another 5-8 minutes and check again.

Serve Dhokla with seasoning as below:

Heat one teaspoon of ghee in fry pan add mustard seeds, curry leaves , a pinch of asafetida and  sesame seeds with 2 Tablespoon of water.

Dhokla as ready from the pan divide into small pieces with knife and then add above seasoning.

Butter Chicken

Smooth Buttery taste with boneless chicken make very delicious curry. Adding hot spices make more tempting each bite with Naan (Bread).


Yield:  4 Serving

Ingredients:

       Chicken Boneless                                   1/2 kg
       Ginger-Garlic Paste                                2 Teaspoon
       Butter                                                     1 Tablespoon
       Onion                                                     1-2 Medium
       Tomato                                                   2-3 Medium
       Red Chili Powder                                   2 Teaspoon
       Coriander Powder                                  1 Teaspoon (coarse grind)
       Garam Masala                                        1 Teaspoon
       Oil                                                           3 teaspoon
       Salt                                                         As per taste
       Curd                                                       5 teaspoon
       Green Cardamom                                   3
       Cinnamon                                               2 a inch long
       Red Chili Whole                                     2-3
       Cumin seed                                             1/2 Teaspoon
       Lemon Juice                                           1 Table spoon (OPTIONAL)
       Paprika                                                   1 Teaspoon
       Heavy Whip Cream                               3-5 Table spoon
       Kasturi Methi                                         1 Teaspoon ( crushed in mortar pestle )


Direction:

Wash raw chicken fillet 3 times with cold water as to remove blood stains and if it's refrigerated chicken then wash only after it is at room temperature. Cut chicken fillet into 2-3 inch longer pieces with a sharp knife.

Make paste of onion, tomato together in the grinder.

 In a bowl prepare marinate by adding chicken fillet, thick curd, ginger-garlic paste (1 teaspoon), paprika (1/2 teaspoon), garam masala (1/2 teaspoon), lime juice and salt. Cover the lid of the bowl and let the marinate sit into refrigerator for 3-12 hours.

Preheat oven to 450 F. Grease a nonstick pan or foil with oil spray and place chicken fillet covered in marinate mixture. Cook the chicken fillet for 10-15 minutes meantime flip them to cook both side.

Heat Oil in nonstick wok. Once oil heated add green cardamom, Cinnamon, cumin seed and red chili. Add the grinder made onion,tomato paste and leftover ginger-garlic paste. Cook masala by stirring occasionally so it won't burn at bottom. Cook masala until it separate oil.

Add red chili powder, coriander powder, paprika into the masala and add 1/2 cup of water. Bring it to boil then add oven baked chicken fillet ,Butter, Heavy whip cream, garam masala and kasturi methi. Stir and cover the lid cook for another 5 minutes.

Serve hot Butter chicken with Naan or Chapati or you're favorite Bread.

Indian Tea / Chai

Tea kick start early morning and evening time just right way. The exotic taste of Tea not limited to it's benefits and variety of taste available in market ranging from Herbal to country specific style. Tea has a lot of health benefits and contain very less caffeine compare to other beverages. Tea have antioxidant nutrients which help in cure of cardiovascular ,cancer, liver diseases and many more.

The below is very simple recipe of Tea where in Winter you can add ginger to keep immune system stronger and its heat for body. While cooling purpose one can just add cardamom and neglect ginger for instance.

Yield : 4 Serving

Ingredients:

     

  Water                   1 Cup
  Tea                       2 Teaspoon
  Sugar                    4 Teaspoon (Adjust to your taste)Preferred: SweetnLow Brand
  Milk                      3 Cup
  Cardamom            1 Whole (Powdered with its cover for taste)

  Ginger                  a inch piece ( mess in mortar pestle)   OPTIONAL

Direction:

  Heat water in the thick quart Saucepan until it comes for first boil. Add tea, Sugar and Cardamom powdered and after a minute add milk. Boil all ingredients together then add ginger. Boil for another minute or so until you can find sweet cardamom,ginger aroma with red color.

Strain it with strainer in each serving cup. Serve Hot with Biscuit, Rusk, Toast.



NOTE:

• Always add ginger in the last as it may spoil with uncooked milk .Adding ginger with uncooked milk spoil the Tea by separate whey and water. 
• You can also add Tulsi /Basil leaves instead of ginger and cardamom.
• You add Carom seeds with combination of ginger and cardamom to make a Masala Tea.
• Don't boil Tea more than twice as it may introduce more gasteric in body.

Sepen Sauce

Sepen Sauce also named as Tibetan hot sauce.

Yield : 4 Serving

Ingredients:

     

      Onion                            1 Small (cut in big cubes)

      Ginger Garlic Paste       1 1/2 Teaspoon

      Tomato                          1 big (cut in big cubes )

      Cilantro                        1 big bunch ( washed and finely chopped)
      Spring onion                2-3 twig  (finely chopped)

      Cumin Powder            1 Teaspoon
      Red chili                     1/4 Cup
      Oil                               2 Tablespoon

      Salt                               as per taste

Direction:

  Heat oil in the non stick pan. Once oil start smoke add red chili and sauté .Now add onion and ginger-garlic paste stir until onion turn golden in color. Add tomato,spring onion and cilantro. Cook for another minutes or two. Add salt and cumin powder.

Let it cool and grind it into thick paste. Ready to serve Sepen Sauce with Momo's.

Vegetable Momos

Yield : 2 Serving

Ingredients:

   
 Dough Ingredients:

   
     All purpose Flour   1 Cup
     Baking powder       1/8 teaspoon
     Salt                          as per taste
     Water                      As needed

Masala Stuffing Ingredients:

      Onion                            1-2 Small (thin sliced and chopped)

      Ginger Garlic Paste       1 Teaspoon

      Carrot                            1 big (finely chop or grate )

      Green Chili                   1 small (finely chop or grate)
      Cabbage                       1 Cup ( finely chop or grate)
      Capsicum                     1/8  Cup (grate)
      Black Pepper Powder  1/4 teaspoon

      Cumin Powder            1 Teaspoon
      Soya sauce                  1/2  Teaspoon
      Oil                               2 Tablespoon

      Salt                               as per taste

Direction:

 In a nonstick pan add oil, heat on high flame. Once oil starts smoke add green chili, ginger-garlic paste and onion. Stir fry until onion turns light golden but don't let masala burn.

Now add veggies carrot, cabbage and capsicum. Add cumin powder,black pepper powder, salt and soya sauce. Cook until it turns soft and water evaporates.

Remove it from heat and let it cool to room temperature.

Dough Preparation:  Add all purpose flour,baking powder and salt. Mix all ingredients while adding water slowly to make soft dough and cover it with damp cloth. Don't let the dough dry in air.

Momo's Preparation:

Now divide dough into 10 equal portion and make smooth balls, cover under the damp cloth. Roll over each ball to make 4 inch diameter of circular shape. Add the masala stuff in the center and water the circle outer side ,cover by folding each side like drape fold.

Make all balls which can accommodate in your steamer and don't let them dry our in air so cover them under the damp cloth.

Heat steamer on medium flame. Place all the momo's in the steamer and let it cook for 10-15 minutes.

Serve steamed momos with Sepen Sauce.

Bharwa Baingan /Stuffed Eggplant /Stuffed Brinjal

Brinjal / Baingan / Eggplant are soft and easy to cook. Here is the recipe with stuffed veggies and complimentary spices mix that enhance the flavor of the dish.

Yield: 4 Serving

Ingredients:

       Brinjal/Eggplant            4 medium size
       Green Chili                   1-2 (Finely chopped)
       Onion                            1 Medium ( Finely chopped)
       Tomato                         2 Medium (Finely chopped)
       Ginger garlic paste       1 Teaspoon
       Cumin Seeds                1/4 Teaspoon
       Fennel seeds                1/4 Teaspoon (powdered or crushed)
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/2 Teaspoon
       Dry Mango Powder    1/2 Teaspoon
       Garam Masala             1/2 Teaspoon (OPTIONAL)
       Oil                               2 Teaspoon + 3 Cup(For deep frying)
       Cilantro                       a bunch (washed and finely chopped)
       Salt                              As per taste
 

Direction:

Wash Brinjal/Eggplant with stems and pat them dry. Keep the stem so that it's easy to turn them over while cooking and stems will not let them divide into pieces.

Stuffing Preparation:

Heat oil in the wok. Once oil starts smoke add cumin seeds, green chili. Add onion and continue stir until turns golden in color. Now add ginger garlic paste and sauté. Add tomato and stir until mixture leaves oil separate. Add turmeric powder, coriander powder ,fennel seeds, dry mango powder. Mix the ingredients properly so that masala cook well. Now sprinkle garam masala and garnish cilantro.

Let the masala cool so that you can fill it with your hands. Make a single slit in the eggplant and make space inside eggplant with the knife. Fill the masala in the eggplant and keep aside.


You can now either cook over the burner or bake it in the oven.

1. Cook over Burner/Stove : Grease your nonstick pan or wok with oil and keep on low-medium flame. Place stuffed eggplants and cover the lid. Check in short interval and turn over eggplants so that eggplants get cook all over the sides.

2. Bake in Oven/ Broil : Broil is fastest way to cook whereas bake option is slow. I prefered bake option in this recipe. Grease you palm with oil and roll over the eggplant in your hand so skin of eggplant coat with the oil. In the foil place your stuffed eggplant and keep on 350 F for approximate 45 minutes. Check in 25 minutes and turn over if require.

Serve hot stuffed eggplants with Chapati.