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.

Tomato Chunety (Nandini Style)

This recipe is exactly the same you taste in Nandini Restaurant in Bangalore,India. It goes well with Papad, Idili ,Dosa.

Yield : 4 Serving

Ingredients:

     

      Tomato                4 Big (cut in big cubes)
      Onion                  1-2 Small (cut in big cubes)

      Garlic Clove        3-4 (cut in big cubes)

      Ginger                 2 inch piece (cut in big cubes)

      Green Chili         3 (cut in big cubes)
      Chickpea seed     1 Teaspoon
      Cashew               6-8 Whole
      Tamarind            1 inch full size

      Mustard seed       1 Teaspoon

      Cumin Powder    1 Teaspoon
      Coconut               1/4 Cup (Freshly grated)
      Oil                       2 Tablespoon

      Salt                     as per taste

Direction:

 In a nonstick pan add oil, heat on medium flame. Once oil starts smoke add mustard seeds and cumin seed. As seeds start splutter add chickpea seeds, garlic and ginger then green chili until sauté. Add tamarind, cashew and stir for a minute. Now add onion and cook for another 5 minutes then add tomato and let it cook until tomato soften.

Cool the mixture and grind mixture with freshly grated coconut.

Serve at room temperature with idili or dosa.

You can store this in refrigerator for a week maximum.

Shahi Gatte ki Sabji

Shahi gatte are famous recipe from Rajasthan. Its sour in taste and delicious with masala chickpea round dumpling with curd gravy.

Yield:  4 Serving

Ingredients:

       Whole Curd/Yogurt/Dahi                       2 Cup
       Chickpea flour(Besan)                            1 Cup
       Tomato                                                    2 Medium (Finely chopped)
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Fenugreek seed                                       1/4 Teaspoon  OPTIONAL
       Oil                                                          2 Tablespoon + 2 Teaspoon
       Kasturi Methi                                        1/2 Teaspoon
       Asafetida                                               2 pinch OR 1/8 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

In a bowl mix chickpea flour, turmeric powder, kasturi methi, asafetida, salt ,oil 2-1 teaspoon and make hard but smooth dough. Now didvide the dough into 4 balls and roll them into thin long 3 inch height. Boil water in container with cover lid. Once water comes to boil add the rolled gate into water and boil until it start floating in the water. Once gatte cooked well ,chop them into thin single slice like small circular shape.

 Heat oil on medium-high heat until smoke. Add fenugreek seeds, mustard seeds, cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add the tomato and cook until masala separates oil. Add curd and keep on stirring until you see first boil. Continue stir unit it goes with 3 boil and add salt. Now add gatte and boil for 2 minutes. Garnish with freshly chopped Cilantro.

Serve hot with Phulka.

Andhra Chili Chicken

Yield:  4 Serving

Ingredients:

       Chicken Boneles                                    500 gram
       Ginger-Garlic Paste                                2 Teaspoon
       Coriander Powder                                  1 Tablespoon
       Onion                                                     3 Medium (thin sliced)
       Red Chili Powder                                   2 Teaspoon
       Black pepper                                          1/4 Teaspoon (coarse grind)
       Turmeric Powder                                    1/2 Teaspoon
       Oil                                                           5 Tablespoon + 3 teaspoon
       Chicken Masala                                      1/2 Teaspoon
       Salt                                                         As per taste
       Lemon Juice                                           2 Table spoon (OPTIONAL)
       Curry Leaves                                          2 bunch
       Cilantro                                                  a bunch (Washed and chopped finely)


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.

 In a bowl add chicken fillet topped red chili powder, turmeric powder, coriander powder, black pepper, ginger-galric paste, salt, lemon juice and oil for 3 teaspoon. Mix well all ingredients and marinate for at least 2 hours or refrigerate for 12 hours.

In non-stick pan add 5 tablespoon and heat on medium heat. Once oil heated add curry leaves then onion and fry until turn golden in color. Add marinated chicken fillet ,chicken masala and cover the lid. Cook until all the chicken water evaporate, this would take approximate 15-20 minutes.Check occasionally and stir softly so it will cook all sides.

Serve hot with Cilantro garnish as side dish. Enjoy the recipe with green chutney.

Bottle Gourd Veg Balls Curry / Lauki ke Kofte/ Lauki Kofta

Bottle Gourd veg balls in spicy onion-tomato gravy.

Yield: 4 Serving

Ingredients:

       Bottle Gourd (Lauki)   1 medium size (300 grams)
       Chickpea Flour            1/2 Cup
       Green Chili                 1-2 (Finely chopped)
       Onion                          2 Medium
       Tomato                        3 Medium
       Ginger garlic paste       1 Teaspoon
       Cumin Seeds              1/4 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/2 Teaspoon
       Garam Masala              1/2 Teaspoon (OPTIONAL)
       Oil                               2 Teaspoon + 3 Cup(For deep frying)
       Salt                              As per taste
   

Direction:

Peel bottle gourd and grate it. Remove water content from the grated bottle gourd by squeezing in between palm. In a bowl add turmeric 1/4 teaspoon, salt, chickpea flour (besan) with gated bottle guard ,add water if require as this would come as smooth paste thick enough so we can make small ball and it is called as veg ball (kofte) .

Heat 3 cups of oil in the wok on medium heat. Deep fry the veg ball until turns light golden brown in color. Keep veg balls on the absorbent paper to reduce the oil.

Heat oil in another non-stick pan on medium heat. Grind a masala as to add onion,tomato,ginger,garlic and green chili. Once the oil start smoke add cumin, mustard seeds and sauté.  Add the grind paste and continue stir for a second as to mix it properly. Stir occasionally until oil start separating from the masala.

Once masala start leaving oil add turmeric powder, coriander powder and a cup of water. Let it cook for a boil then add veg balls and garam masala. Cover the id and let it cook for another 5 minutes and if veg balls absorb water then add a little to form a gravy.

Serve hot with cilantro garnish. This dish goes best with Phulka,Naan or Chapati.

White Chickpea Curry / Kabuli Channa Curry / Chole ki Sabji

Yield:  4 Serving

Ingredients:

       White Chickpea/Kabuli Channa/Chole      1 1/2 Cup
       Ginger-Garlic Paste                               2 Teaspoon
       Red Chili                                               2
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Chole Masala                                         1 Teaspoon
       Oil                                                          3 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely) OPTIONAL
     

Direction:

Soak white chickpea in 4 cup of water overnight. Before cooking, pressure cook white chickpea for 3 whistles with adding water double the white chickpea quantity and add salt.

 Heat oil on medium-high heat until smoke. Add mustard seeds, red chili and cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,chile masala powder and stir. Now add boiled white chickpea with it's water.

Cover lid and let it boil for three times and then close the flame.

Garnish with fresh chopped cilantro with hot Phulka or rice.

Black Chickpea Curry / Kala Channa Sabji / Kadala Curry

Kerala special curry learnt from my aunt in school days and still enjoying the same taste. This dish is full of Vitamins A to E, zinc, iron, calcium, and so more. Enjoy the making of delicious recipe.

Yield:  4 Serving

Ingredients:

       Kala Channa/Black Chickpea               150 gram
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Curry Leaves                                          2 full leaves stick
       Turmeric Powder                                   1/4 Teaspoon
       Dry Mango Powder                                1/3 Teaspoon
       Oil                                                          3 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely) OPTIONAL
       Fresh Coconut                                       1/4 cup (grated)   OPTIONAL

Dry Roast and grind Masala includes below ingredients :

      Coriander Seed                                    1/2 Teaspoon
      Red Chili                                              4
      Fennel Seed                                          1/2 Teaspoon
      Asafetida                                              1/4 teaspoon
      Cardamom                                            1-2
      Clove                                                    3-5 (you can add more if like spicy curry)


Direction:

Soak black chickpea in 4 cup of water overnight. Before cooking, pressure cook black chickpea for 3 whistles with adding water double the black chickpea quantity and add salt.

Dry roast above masala ingredients on low-medium heat for approximate 7 minutes until you get nice aroma of spices. Don't let it burn as it may taste bitter curry so continue stir. If adding powder Asafetida then add when it's going to complete 5 minutes as it may burn faster in powdered form.

 Heat oil on medium-high heat until smoke. Add mustard seeds and cumin seeds sauté for a minute. Add curry leaves, ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,dry roasted masala powder,dry mango powder (amchur), grated fresh coconut and stir for 3 minutes until coconut mix and cook well. Now add boiled black chickpea with it's water.

Cover lid and let it boil for three times and then close the flame.

Garnish with fresh chopped cilantro with hot Phulka or rice.

Clarified Butter / Ghee

This is very simple process of making clarified butter/Ghee when butter is available. So now no need to rush Indian grocery store for Ghee as you can make the same at home.

Ingredients:

    Unsalted Butter                 2 boxes (each 1 lb)
 

Direction:

   Check out your near grocery store for "Unsalted Butter" which come as organic and store brand product. Choose the one suits you, we usually prefer Land O Lake Unsalted Butter.



STAGE 1: In a milk pan add all the 8 sticks of butter and let it cook on low-medium heat for 20 minutes. Don't stir or try to check with spoon as it may mix the whey with the butter.

STAGE 2: Check as it started burning the whey and only few left. So cook on low heat with another 5-10 minutes. Check as whey start disappearing and butter turn light golden in color. Don't let it turn golden brown in color as it will burn whole butter and it will taste bitter.

STAGE 3: Now let it cool after stage 2 completely and wait until it cools off at room tempertaure. Separate whey from strainer and preserve the clarified butter in air tight container.

NOTE:

• Always check if whey turns light golden in color then it's safe to close the heat else small whey in the clarified butter can grow fungus in few days.
• Never pack hot clarified butter in air tight container as it will evaporate vapors (form of water) and fungus can grow.
• Heat your butter on low heat as possible because high heat can burn butter quickly.

Yogurt Curry / Kadhi

Rajasthani, Gujarati, Punjabi simple curd curry.

Yield:  4 Serving

Ingredients:

       Whole Curd/Yogurt/Dahi                       3 Cup
       Chickpea flour(Besan)                           4 Tablespoon
       Green Pea                                               1/3 Cup
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Fenugreek seed                                       1/4 Teaspoon
       Oil                                                          2 Teaspoon
       Curry Leaves                                         2 small Bunch (OPTIONAL)
       Kasturi Methi                                        1/2 Teaspoon
      Asafetida                                               2 pinch OR 1/8 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

In a bowl mix whole curd, turmeric powder, chickpea flour, asafetida, salt and whisk for 5 minutes until there where no lumps. Check Curd should have thin consistency, if required you can add little water .

 Heat oil on medium-high heat until smoke. Add fenugreek seeds, mustard seeds, cumin seeds sauté for a minute. Add Curry leaves, ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add the green pea and curd mixture and keep on stirring until you see first boil. Continue stir unit it goes with 3 boil. Now add Kasturi methi or Cilantro.

Serve hot with Phulka or rice.

NOTE:

• If you're curd is sour then you Kadhi is more delicious so check before using you curd.
• Continue stirring require when you pour curd into hot pan as it may separate the water and curd so stirring is crucial .
• You can replace green pea with bhajiya/pakora, badi and mangodi. 
• Simple don't include any vegetable or bhajiya or badi or mangodi.
• You can also add topping of onion once it's cooked.

Red Kidney Beans Curry / Rajma Curry

Red Kidney beans rich in fiber,protein and carbohydrates. Favorite in North India food and delicious in taste. Here is simple recipe with onion-tomato masala.

Yield:  4 Serving

Ingredients:

       Rajma/Red-Kideny Beans                    150 gram
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Dry Mango Powder                                1/3 Teaspoon
       Oil                                                          3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

Soak red kidney beans overnight. Pressure cook for 3 whistles with adding water double the red kidney beans and add salt.

 Heat oil on medium-high heat until smoke. Add cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,coriander powder,dry mango powder (amchur) and boiled red kidney beans with it's water.

Cover lid and let it boil for thrice and then close the flame.

Serve with cilantro garnish with rice or chapati or Phulka.

NOTE:

• If you don't want to add Garlic and onion then follow above recipe omitting the same, it would surely delicious with tomato pure with cumin Tadka.

Punjabi Murgh / Punjabi Chicken Curry

Punjabi Murgh is traditional Punjab authentic flavor dish with variety of spices and vegetable touch of Capsicum.

Yield:  4 Serving

Ingredients:

       Chicken                                                  500 gram
       Ginger-Garlic Paste                                2 Teaspoon
       Cinnamon                                              2 inch pice
       Bay leaf                                                 2
       Green Cardamom                                  2
       Red chili                                                2
       Clove                                                     2
       Raw coriander                                     1 Tablespoon (roast and crush in mortar-pestle)
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Coriander Powder                                  1/2 Teaspoon
       Black pepper                                          1/4 Teaspoon (coarse grind)
       Turmeric Powder                                   1/4 Teaspoon
       Olive Oil                                               3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                        As per taste
       Capsicum                                              1 small (cut into cubes)
       Cilantro                                                 a bunch (Washed and chopped finely)


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.

 Heat oil on medium-high heat until smoke. Add bay leaf, cinnamon, cardamom ,clove and red chili sauté for a minute. Add onion and keep on stirring. Once onion turn golden brown in color add ginger-garlic paste, crushes coriander,black pepper sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once the oil start separating from masala add a chicken fillet. Cover the lid and let it cook until chicken water evaporate completely this would take 10-15 minutes only. Occasionally stir in between so it won't stick at the bottom of the pan.

Add a cup of water ,garam masala and capsicum ,let it cook for 5 more minutes while lid covered.

Garnish with freshly chopped cilantro. Serve with hot Phulka or Naan and green salad included onion slices dipped in lemon juice.

NOTE:

For the Super hot red color you can also add a teaspoon of Paprika also called as Kashmiri Lal Mirch.

Dahi Vada / Dahi Bhalla / Thayir Vadai / Perugu Vada /Mosaru Vade / Doi Bora

Dahi Vada are party friendly and healthy dish. Energizing, cholesterol free, enriched Calcium and Vitamin A, what more require for yummy Dahi Vada's.

Yield:  4 Serving

Ingredients:

       White Lentil(Urad dal)                                                                 1 Cup (Soaked overnight)
       Yellow Lentil (Without skin yellow moong dal)                          1/2 cup (Soaked overnight)
       Cumin Powder Roasted                                                               2 Teaspoon
       Red chili powder                                                                         2 Teaspoon
       Green Chili                                                                                 1-2 (Finely chopped)
       Yogurt/Curd/Dahi                                                                       2-4 Cup
       Oil                                                                                               3 Cup (deep frying)
       Sugar                                                                                          1/2-1 Teaspoon
       Salt                                                                                             As per taste
     


Direction:

Soak yellow skinless Moong lentil and white lentil together for overnight or maximum of 6 hours. Remove soaked lentil from water and grind it into a thick paste and check the consistency of paste as smooth and thick. Now with spoon or whisker whisk the batter for 2-4 minutes so that it become light weight and your Vada will be soft and spongy. The consistency thick so add as less water as you can.

Heat oil in the wok and deep fry vada. You can pour batter with the help of spoon and check there should be minimum vada while frying so it will cook well. Fry Vadas until turn light golden brown in color.

Soak Vadas in hot water for 15-20 minutes then drain vadas by carefully squeezing them as to take water out. Mix Salt and sugar in the Curd and whisk to make smooth paste.

Place Vada in the serving bowl add yogurt/dahi then topped with tamarind (imli) chutney, red chili powder a pinch and a pinch of dry roasted cumin powder.

NOTE:

• You can keep vada for 2-3 days by refrigerating them without soaking into water.
• If you're vada batter is just fine then vada's will pop up when you deep fry them which actually make positive that vada will be surely spongy and super soft.
• You can also garnish Dahi vada with cilantro or thin sev or boondi for adding more flavor.
• You can also try same recipe with skinned moong dal also.

How to Prepare Curd/ Yogurt/ Dahi at Home

Yogurt is best way to get daily protein diet. Yogurt is cultured active way which is natural. Daily yogurt help in bowel movement, bacterial infection reduction and make immune system more active.

Yield: 4 Serving

Ingredients:

       Milk                                     2 Liter
       Curd/Yogurt /Dahi              2 Tablespoon
     

Direction:

  Boil milk in the heavy bottom pan on medium heat, stir occasionally so it won't burn at the bottom of the pan. With the first boil stir and make it boil for another 4 minutes. Cool it until it turns lukewarm then transfer to the another glass pan(or Steel pan) add 2 tablespoon of yogurt and keep in the warm place overnight. Do Cover the pan in which your going to make yogurt.Morning at first check and referigerate it for a use.


The making of Yogurt is by fermentation and it take 5-10 hours depending on how warm the surrounding or what weather it is. Covering the lid help to keep temperature warm enough to ferment.

Seasons and Yogurt making:

• In winter cover your pan with sweater and keep near the Air heater with 4-6 feet distance with setting 70 Fahrenheit temperature so it will turn yogurt better way. This is way is best even when it snow.
• In Summer it's all easy so keep yogurt preparing late in night so it won't turn sour.
• In Winter if it's moist and cool then try sweater with heater.

Flavor Yogurt:

• Vanilla Yogurt -Add 1 teaspoon of Vanilla extract in Milk when you keep it for fermentation.
• Almond Yogurt - Add 1 teaspoon of Almond extract in Milk when you keep it for fermentation. Also add almond slice once the yogurt is ready.
• Kerala Yogurt - Add Curry leaves and Cumin seeds when you keeping milk for ferment.

NOTE:

• If you have Clothe dryer and used the same day your planning to make yogurt then place yogurt pan covered with sweater in winter .
• You can make yogurt in your oven too. Repeat the above Directions and then set the temperature at lowest given in your oven and let milk added yogurt sit for 5-6 hours with covered lid.
• Boil milk for longer if you need thick yogurt as boiling it longer burn the max water content in milk.

Raw Banana Cutlet / Kachche Kele Ke Cutlet

Easy snack with raw banana and green pea.

Yield: 4 Serving

Ingredients:

       Potato                          1 Small (Boiled and mashed) OPTIONAL
       Raw Banana               1 Big (Peeled,Boiled and mashed)
       Pea                             1/2 Cup (Boiled and mashed)
       Cilantro                       a big bunch (Washed and finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Powder           1/2 Teaspoon
       Amchur                      1/4 Teaspoon
       Bread Crumble           1 1/2 Cup (or substitute with chickpea flour)
       Garam Masala             1/2 Teaspoon
       Black pepper               4 (grind in mortar pestle)
       Oil                               4 Teaspoon (for Shallow Frying)
       Salt                              As per taste


Direction:

  In 2 cup of water add potato, green pea and raw banana pressure cook for one whistle.Mix boiled mashed potato ,green pea and raw banana with finely chopped cilantro, black pepper powder, salt, green chili,bread crumble, cumin powder and garam masala powder. Make into dough which is soft but have enough water so binding will not open .Grease you palm with oil and make big lemon size balls pate them to shape into cutlet.

Heat oil in the wok for shallow frying on medium flame. Fry both side of cutlet until golden brown.

Serve hot or at room temperature with Green chutney or Tomato Sauce.