Methi chicken

Methi chicken is a delicious and a distinctive flavorful dish. Chicken Curry prepared with fresh fenugreek leaves is really a delicious dish.  Here’s comes the easy method to prepare. 

Ingredients for Methi Chicken :

• 1000 grams chicken 
• 2 tsp Shahi jeera
• 1 tbsp oil
• 4 cloves
• 4 small cinnamon sticks
• 4 Green Cardamom
• 1 Star Anise
• 1 to 2 Bay leaves
• 2 med onions chopped finely
• 2 med Tomatoes chopped finely
• 1 bunch fenugreek leaves 
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric
• 1 1/2 to 2 tsp chilli powder
• 1 1/2 to 2 tsp coriander powder
• 2 tbsp coconut powder
• Water as needed
• Salt as per taste

Methi chicken

To prepare Methi Chicken :

• Take a pressure cooker add oil, Whole garam masala and saute till aroma comes from garam masala.
• Add shahi jeera, chopped onion, ginger garlic paste, salt. Cook till onions are slightly golden brown, then add fenugreek leaves and mix well.
• Now add chicken and cook for 5 min then add tomatoes, chilli powder, coriander powder, turmeric powder, coconut powder and required amount of water depending on the required curry thickness mix well. 
• Close with lid and  cook for 2 to 3 wishil or till chicken gets tender.
• Methi Chicken is ready to serve. Sprinkle some coriander leaves and serve hot with Chapati, roti, Steamed Rice or even with Dosa or Idli.

Egg Maggi Noodles – a quick snack using noodles and eggs.

Every Indian mom famous for magi and young generation fond of it. Once mummy take bath and get up ready for children tiffin, now you tell  what is better than Maggie.

Egg Maggie Noodles – a quick snack using noodles and eggs.
Recipe type: Snacks
Cuisine:Indian
Serves:1

Ingredients

• 1 packet Maggie noodles
• 1 egg
• 1/4 cup chopped onions
• 2 garlic cloves
• 1/4 cup chopped carrots
• 1/4 cup chopped capsicum / bell pepper
• 1/4 tsp red chilli powder
• Maggie taste maker
• Salt to taste

Maggie Noodles

Instructions

• Chop onion and garlic finely.
• Chop capsicum and carrots into cubes.
• Bring 2 cups of water to a boil. Add the noodles along with a few drops of oil.
• Once noodles turn soft, switch off the flame. Make sure that they are not overcooked as they will turn out mushy.
• Drain the water and keep aside.
• Heat 1 tbsp oil in a pan. Add chopped garlic.
• Once they turn brown, add chopped onions. Saute till they turn translucent.
• Add capsicum and carrots along with red chilli powder.
• Mix well and cook this on a low flame till the vegetables turn soft.
• Beat the egg in a bowl and put the vegetables. Scramble the egg and once it is cooked, add the taste maker and mix well.
• Saute for a minute.
• Now add the cooked noodles. Mix well till the noodles are coated with the masala.
• Cook for a minute and remove from heat.
• Egg Maggie noodles is now ready to be served hot!
• You can serve with red chilli sauce or tomato taste.

Recipe of gulab jamun by sanjeev kapoor

Make Gulab Jamun with:- Sanjeev Kapoor Indian recipe

Gulab jamun is made by mixing milk with flour and baking soda so that the end result is expanding. The use of wheat merely as a medium “glue” that malleable milk and not destroyed when fried.

Thus, use is restricted merely filler wheat dough and add texture so that the dough is not too soft. If most of the flour, gulab jamun will taste like bread and reduced its distinctive flavor. Here are the ingredients we need to prepare before making gulab jamun.

Creating materials Gulab Jamun

• 100 grams of milk powder
• 25 gr flour
• 2 tablespoons yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Sugar Syrup Ingredients

• 100 gr sugar
• 1/4 tsp cardamom powder
• 1 tsp rosewater
• 400 ml water
• A few slices of turmeric

 How To Make Gulab Jamun

• Combine milk powder, flour, yogurt and baking soda into the container and knead by hand until smooth. If the dough is too hard, it can add a little yogurt and if it is too soft can be added a little flour.
• Make small dots have a diameter of approximately 2-3 cm, do not be too large because later will expand when fried dough. If dough is sticky, we could use a little oil on your palms.
• Put the dough into a circle and close the tray using a cloth napkin. Let stand for about 15-20 minutes.
• Meanwhile, we can make sugar syrup by means of pouring sugar, cardamom powder, rosewater and saffron and sliced ​​into the water into the pan.
• Boil and cook until slightly thickened sugar syrup because the water is slightly reduced. Remove and set aside.
• Heat the oil over medium heat, fry until fluffy dough circle and float and change color to brown. Consider the magnitude of the fire; if the dough does not expand but had a brownish perfect means fire that we use is too large.
• After gulab jamun means a brownish mark mature. Remove and serve with sugar syrup.
• Gulab jamun with Sanjeev Kapoor Indian recipe is ready to be enjoyed.

Odia Style Tomato Chuda Santula

Preparation Time: 30 Minuites (Approx)
INGREDIENTS

• Chuda(chiwda)-300gm
• Tomato- 300gm
• Piaja (Onion)-100gm
• kancha Lanka (green chili)- 4pcs(as per taste)
• Ada (ginger)-1 inch
• Bhrusanga patra (curry leafs)- 10 gms
• Refine tela (refined oil)-3 tbs
• Haladi gunda (turmeric powder)-1tsp
• Sorisha (mustard seeds)- 2tsp
• Pana Mahuri (saunf)- 2tsp
• Luna(salt)-as per taste

PREPARATION: STEP WISE

• Cut thin slices of onion and tomato. Keep aside.
• Slit the green chilies and crush the ginger.
• Heat oil in a deep pan, add mustard seeds, saunf, when starts splutter add onion slices, green chilies, crushed ginger and curry leafs. Fry it for sometime till the onion becomes golden.
• Add tomato to the above mixture, stir and cover it.
• Wash the chiwda and soak it in water for 1 min.
• Now takeout and add to the mixture in the pan.
• Put turmeric powder, salt. Stir well to mix everything properly, cook it for 2 more minutes remove from flame and garnish with coriander leafs.

How to make Vegetable Upma Recipe - Upma made with fresh cut vegetables and rawa.

Prep Time: 16-20 minutes
Cook time: 21-25 minutes
Serve: 4
Level Of Cooking: Medium

Ingredients for Vegetable Upma

• Semolina (rawa/suji) 1 1/2 cups
• Carrot cut into ¼ inch cubes and blanched 1 medium
• French beans cut into ¼ inch cubes and blanched 6-8
• Green peas blanched 1/4 cup
• Green capsicum 1 medium
• Onion 1 medium
• Green chillies 3
• Ginger 1 inch piece
• Extra virgin olive oil 2 tablespoons
• Mustard seeds 1/2 teaspoon
• Curry leaves 15-20
• Split black gram skinless (dhuli urad dal) 2 teaspoons
• Salt to taste

Method
Step 1
Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non stick pan. Add mustard seeds, ginger, curry leaves and urad dal and sauté for 1 minute.
Step 2
Add onion and sauté for 2 minutes. Heat 3 cups water in another non stick pan. When the onion becomes golden, add semolina and sauté for 2-3 minutes.
Step 3
Add green chillies, salt and mix. Sauté for 1 minute. Chop green capsicum and set aside.
Step 4
Add hot water to the pan and cook till most of the water is absorbed. Add carrot, beans, peas and mix. Cover and cook for 1-2 minutes.
Step 5
Add capsicum and mix. Cover again and cook till the semolina is properly cooked. Serve hot.
Step 6
You can also garnish with coriander leaves and/or freshly scraped coconut and serve.

TOMATO EGG KORMA CURRY RECIPE,HOW TO MAKE TOMATO CURRIES

Tomato Egg Curry or Tomato Egg Korma is a recipe made with onions, tomatoes, and coconut paste. Whenever I make Tomato Korma I usually boil eggs as the combination of both makes a wonderful tomato egg curry.

INGREDIENTS TO MAKE TOMATO EGG CURRY

• 3-4 tomatoes, finely chopped
• 1 large onion, finely chopped
• 1 or 2 slit green chillies(optional)
• 1 tbsp grated coconut
• salt to taste
• 1 tbsp oil
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• a pinch of turmeric powder
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 2 tsp coriander leaves

INSTRUCTIONS FOR TOMATO EGG KORMA

• Firstly, wash the tomatoes and finely chop them. Then slightly dry roast the grated coconut and make a paste of it and keep aside.
• Take a heavy bottom cooking pan, add oil and heat it.
• Add the finely chopped onions and saute till golden brown, add the green chillies
• Add the ginger garlic paste and saute well
• Add the tomatoes, make them soft, add salt, red chilli powder, turmeric powder, coriander powder, stir well and cook till oil starts leaving the masala.
• Add the blended coconut paste, stir and cook until oil starts appearing at the sides.
• Add 1 cup water or add water according to your requirement and cook well.
• Turn off the heat.
• Lastly add coriander leaves,garam masala powder and add eggs.
• Serve hot with any rice delicacy.

Besan Ladoo Recipe, How to make besan ladoo, easy diwali sweets.

Besan ladoo are ball shaped sweets from Indian Cuisine and are made in most festivals. Besan ladoo are sweet balls made from chickpea flour, sugar, ghee and nuts.

Besan Laddu is a recipe that is popular all over India. Besan Ke Ladoo is prepared a lot during festive season in India. This is the second variety of Besan ka laddu. You can find the other variety in just the previous post.

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Total Time: 25-35 minutes

Makes: 10-12 minutes

Ingredients

1. 500 gms besan / gramflour
2. 3 tbsp sooji / rava / semolina
3. 1/2 tsp cardamom powder
4. 250 gms finely powdered sugar
5. 250 gms ghee / clarified butter
6. 2 tbsp finely chopped pista
7. 1 silver sheet / vark

Method:- 

1. Heat a kadhai / wok a little before it starts fuming, switch off the heat, wait for a minute and add the gramflour and semolina to the kadhai. Switch on the heat to medium high and keep stirring for 4-5 minutes.
2. You will see the besan getting lighter in the next 3-4 minutes, now add 4-5 tbsps of ghee to the flour mixture. Also add the cardomom powder. Keep stirring continuously till the ghee disappears. Keep stirring for 10 minutes, use two spatulas, so that the flour doesnt spill out, and also doesn't stick to the bottom.
3. Slowly you will observe the color changing, a little darker, which is when you can add a little 10-15 more tbsps of ghee to the mixture, it will get thicker, and difficult to stir, but you have to keep doing so.
4. In another 5-10 minutes, depending on your kadhai and heat, there will be a point when the mixture will release a distinctive fragrance of besan and ghee together, it indicates that the mixture is almost cooked.
5. Keep stirring at this stage, using the 2 stapulas and maknig sure it doesnt burn at the bottom. At a ponit it will again release the same fragrance, a distinctive one once again. At this stage add the rest of the ghee to the mixture.
6. The mixture will suddenly become very thin, but dont worry, keep stirring it over the heat for another 15-20 minutes. At this stage the mixture will start releasing the ghee and will become all shiny.
7. Switch off the heat and let the mixture rest until its completely cooled down.
8. Now add the sugar 1/4th at a time and mix thoroughly, the sugar requirement will differ from person to person, so check after each addition if you would like to stop and the sweetness is appropriate to your taste.
9. You may add the pista when adding the sugar, some like it without any dry fruits.
10.  Once you are satisfied with the mixture, take a leveled tbsp of the mixture and make perfect rounds using your palms.
11. Garnish with some silver sheets and pistachios.
12. Can be stored upto 2 weeks in air tight containers, and they will stay fresh. This will make up to 50 laddoos / 1 kg of the laddoos.