NANKHATAI RECIPE - EID SPECIAL

 

INGREDIENTS :

• 200gm butter softened to room temperature

• 1 cup caster sugar

• 1 tsp. cardamom powder

• 1 tsp. baking powder

• 2 cups plain flour

• ghee/butter to brush pan

• plain flour to dust pan

• sliced almonds to top

PROCEDURE :

• In a bowl take butter beat 1-2 minutes over low speed and other 2 minutes at high speed until creamy.

• Now add caster sugar, cardamom powder, baking powder and beat to combine.

• Now add plain flour a cup after the other with mixing in between.

• Form a soft dough and refrigerate 15 minutes.

• Arrange dough in form of your nankhatai in dusted baking pan and top with almond.

• Bake 20 minutes in a pre-heated oven.

ENJOY !! EID MUBARAK TO EVERYONE CELEBRATING :)

KADHI KHICHDI RECIPE

INGREDIENTS :

KHICHDI RICE :

• 1/4 cup ghee

• 1 tbsp. cumin seeds

• 3 bay leaves

• 2 cinnamon sticks

• 3 green cardamom

• 1/2 tsp. turmeric powder

• 750g pre-soaked rice

• 1/4 cup pre-soaked moong dal/yellow lentils

• 6 cups of water

• 12 tsp. salt

• fried onion 1 handful for garnishing

QEEMA CURRY:

• 1/2 cup oil

• 500g mince

• 2 bay leaves

• 2 green cardamom

• 2 cloves

• 2 cinnamon sticks

• 2 tsp. red chilli powder

• 1 tsp. garam masala powder

• 1/2 tsp. turmeric powder

• 1/2 tsp. salt

• 1 tbsp. ginger & garlic (chopped)

• 1 cup onion (chopped)

• 1 cup tomato paste

• 1 cup water

• Green chillies 3-4

• Curry leaves 10

KADHI:

• 400ml coconut milk

• 500g yogurt

• 6 green chillies

• 10-15 garlic cloves

• 1/2 cup coriander leaves

• 1 tsp. cumin seeds

• 3 tbsp. gram flour/baisan

• 1/4 cup ghee

• 1 small onion (half moon cut)

• 5 dried red chillies

• 1/4 tsp. mustard seeds

• 10-15 curry leaves

• 1/4 tsp. salt

• 1 cup water

PROCEDURE :

PREPARE KHICHDI RICE :

• Take ghee for rice in a pan and let melt completely.

• Now add all ingredients except fried onions in the same sequence mentioned in ingredients' list.

• And let cook until all water soaks up.

• When water soaks up garnish with fried onions.

PREPARE QEEMA CURRY:

• Take oil in a pan, add mince and let cook until changes colour.

• Now add whole spices, red chilli powder, garam masala, ginger garlic, turmeric, salt, onion, tomato paste and let cook until oil simmers.

• Add 1/2 cup water and let cook until oil simmers.

• Add the remaining half cup of water and garnish with curry leaves and green chillies.

PREPARE KADHI:

• In a blender pour coconut milk, yogurt, green chillies, garlic cloves, coriander leaves, gram flour, cumin seeds and blend well.

• In a pan at medium to low heat take ghee melt and add onion dried chillies, mustard seeds, curry leaves and let turn golden brown. 

• Pour blended ingredients in.

• Add salt and rinse your blender jar with 1 cup water.

• Let cook until small bubbles start appearing at edges of pot.

• DO NOT bring to boil.

SERVE HOT !!

 

ANDA ALOO SALAN RECIPE

INGREDIENTS :

• 6 potatoes

• 6 eggs

• 1/2 cup oil

• 1 tbsp. ginger garlic paste

• 10-15 curry leaves

• 5 green chillies

• 1/2 cup tomato paste

• 1 tsp. red chilli powder

• 1 tsp. garam masala powder

• 1/2 tsp. turmeric powder

• 1/2 tsp. salt

• 1/2 cup fried onion

• 1 tbsp. soy sauce

• 1 tbsp. tamarind pulp/imli ka pani

• 1/2 cup water

PROCEDURE:

• Boil eggs & potatoes until done.

• In a pan take oil & saute ginger garlic paste.

• Add curry leaves & green chillies.

• Add tomato paste and all spices.

• Cook 10-15 minutes.

•Add fried onions, soy sauce, tamarind pulp.

•Put incisions on peeled eggs and potatoes and add into gravy.

• Add water & cook until oil simmers on top.

BEST SERVED WITH RICE :)

 

KHEER RECIPE

 

INGREDIENTS :

• 2 tbsp. butter

• 1 cup semolina (sooji)

• 1.5ltr. milk

• 1/4 tsp. elaichi powder

• 1 cup condensed milk

• 200gm fresh cream

• 1 tbsp. raisins

• 2 tbsp. almond powder

• 1 tsp. kewra water

• almonds, pistachios and raisins for garnishing

PROCEDURE :

• Melt butter in a pan and roast semolina (sooji) until light golden.

• Let roasted semolina cool down completely.

• In another pan take 1.5ltr. milk and add cardamom powder and roasted semolina and stir until thickens.

• When starts thickening add condensed milk, almond powder, fresh cream, raisins and kewra water.

• Garnish with almonds, raisins and pistachios.

TREAT YOUR TUMMY WELL :)

CHAULAI BHAJI / AMARANTH LEAVES CURRY

 

INGREDIENTS :

• 500gm chaulai bhaji / amaranth leaves

• 1/2 cup oil

• 2 tbsp. onion paste

• 2 tsp. garlic paste

• 1 tsp. red chilli powder

• 1/2 tsp. turmeric powder

• 1 cup tomatoes chopped

• 1 tsp. cumin powder

• 1 tbsp. coriander powder

• 1 tbsp. green chillies chopped

• 1 tsp. salt

• 1 cup chicken (cut into cubes)

• 1 cup potatoes (cut into cubes)

• 1 cup chicken stock

PROCEDURE :

• Take oil in a pan and add onion and garlic pastes to sauté a little (5 minutes), now add all spices, tomatoes, chopped chillies, and potatoes.

• Roll for a while in pan, then add chicken stock, cover and let cook for 10-15 minutes over medium flame.

• When half of the stock dries up, add chopped amaranth leaves (chaulai bhaji), cover and let cook for another 15 minutes over medium flame.

SERVE WITH ROTIS / CHAPATIS, GOES WELL WITH RICE TOO :)

CHANA PURI RECIPE

INGREDIENTS:

FOR DOUGH:

•  4 cups plain flour 

• 1 tbsp. sugar

• 1 tsp. salt

• 1 tbsp. active dry yeast

• 1 tbsp. olive oil

• 2 cups milk

CHANA FILLING:

• 2 tbsp. oil

• 250gm mutton mince

• 1 tbsp. ginger (chopped)

• 1 tbsp. garlic (chopped)

• 1 tbsp. green chillies chopped

• 1 tsp. red chilli powder

• 1 tbsp. garam masala powder

• 1 tsp. salt

• 1 tsp. turmeric powder

• 125gm boiled chanay ki dal (split chickpeas)

• 125gm boiled potatoes

• 1/4 cup mint leaves (chopped)

• 1/4 cup coriander leaves (chopped)

PREPARATION :

PREPARE DOUGH:

• In a bowl add all the dry ingredients for dough and mix.

• Add oil, make crumbles, Now add milk and knead to form a soft dough. Cover & Let rest for 1 hour.

PREPARE FILLING:

• Take 2 tbsp. oil in a pan and add other ingredients one after the other in the same sequence as in ingredients' list and cook for 10-15 minutes.

PREPARE CHANA PURI:

• Make small lemon sized balls of chana filling.

• Roll the dough about 0.5cm thick and cut out equal circles.

• Wrap chana filling balls into these circles to make balls.

• Deep fry over medium flame until golden brown.

ENJOY  WITH SAUCES OF YOUR CHOICE :)

 

MUTTON DALCHA RECIPE

 INGREDIENTS :

FOR DALCHA :

• 1/2 cup oil

• 1 cup onion (cut into half moons)

• 3 bay leaves

• 2 inches cinnamon sticks

• 3 cloves

• 1 black cardamom

• 1 kg meat with marrow bones

• 1 tbsp. ginger paste

• 1 tbsp. garlic paste

• 1 tbsp. green chilli paste

• 1 tsp. salt

• 1 tsp. turmeric powder

• 1 tbsp. coriander powder

• 1 tbsp. garam masala powder

• 8 cups water

• 1/4 cup oil

• 1/2 cup onion (chopped)

• 1 tsp. ginger paste

• 1 tsp. green chilli paste 

• 1 tsp. garlic paste

• 1 tsp. salt

• 1 tsp. turmeric powder

• 1 tsp. coriander powder

• 1 tsp. crushed cumin

• 1 tsp. red chilli powder

• 1/4 cup tomatoes (cubes)

• 1 cup pre-soaked masoor dal

• 1 cup pre-soaked maash dal

• 1 cup pre-soaked urad dal

• 1 cup pre-soaked chana dal

• 1 cup pre-soaked moong dal

• 8 cups water

• 1/4 cup ghee 

• 1 tsp mustard seeds (rai dana)

• 1/2 cup onion (half moons)

• 10-15 garlic cloves

• 10-15 curry leaves

• 3-4 green chillies

• 4-5 dried red chillies

• 1/2 kg lauki (gourd) (cubes)

• 2-3 cups water

• 1/2 cup mint leaves

FOR RICE :

• 1 kg rice

• 1 tsp. salt

• 1 tsp. cumin seeds

• 2 inches cinnamon sticks

• 1/4 cup ghee

• 1 tsp. cumin seeds

• 1/2 cup onion (half moons)

PROCEDURE :

PREPARE DALCHA:

• In a pressure cooker add 1/2 cup of oil and fry 1 cup of onion (half moons) until golden brown, then add bay leaves, cloves, cinnamon, black cardamom and meat. Now add 1 tbsp. each of ginger, garlic and green chilli paste.

• Roll a little and add salt, turmeric powder, coriander powder and crushed cumin. Add 8 cups of water and pressure cook for 30 minutes.

• When meat is tender collect meat and other solids separately and liquid portion separate.

• Add 1/4 cup of oil to cooker and 1/2 cup of chopped onions, saute a little and add 1 tsp. each of ginger, garlic, green chilli pastes, salt, turmeric, coriander, cumin, red chilli powder to it and roll. 

• Add tomato cubes, all pre-soaked dals and 8 cups of water. Add water and let pressure cook for 15 minutes.

• When done and completely tender mix with liquid portion of gravy and blend well.

• Prepare Tarka in a pan with ghee, mustard seeds (rai dana), onion (half moons), garlic cloves, curry leaves, green chillies and dried red chillies and pour over dal blend.

• Now add separated meat, gourd cubes, water (2-3 cups or enough to tenderize gourd), mint leaves and leave to cook over low-medium flame for 10-15 minutes.

PREPARE ZEERA RICE:

• Cook rice and add salt, 1 tsp. cumin seeds, cinnamon sticks before draining water to incorporate flavor and drain water after wards.

• Take 1/4 cup oil in a pan, saute onions and other teaspoon of cumin seeds and add cooked rice to it. 

• Leave for 10-15 minutes under low flame.

AND THAT'S ALL ABOUT MUTTON DALCHA. ENJOY WITH YOUR FAVOURITE ACHAR, HAVE A GOOD MEAL :)

GOLA KABAB RECIPE

 

INGREDIENTS :

• 1 kg boneless meat

• 1/2 cup fried onions

• 1/2 cup greek yogurt

• 1 whole garlic

• 2 inches ginger

• 10-15 green chillies

• 1 tbsp. garam masala/mixed spice powder

• 1/2 tsp. salt

• 1/2 tsp. turmeric powder

PROCEDURE :

• Chop all ingredients in a chopper until coarse.

• Shape kababs in you oiled hands.

• Deep fry over low-medium flame for 30 minutes.

• Serve kababs submerged in their frying oil.

ENJOY!!!

LEMON ACHAR RECIPE

 INGREDIENTS :

• 1 kg lemon

• 5 tbsp. salt

• 2 tbsp. onion seeds (kalonji)

• 1+ 1/2 cup vinegar

• 1 cup lemon juice

• 2 inches ginger(julienne cut)

• 1 whole garlic (cloves)

• 10-15 green chillies

PROCEDURE:

• Put deep incisions of incomplete equal quadrants on lemons (cutting through lemons keeping connected at one end).

• Take these(lemons) in a bowl, add salt and kalonji and leave for a night.

• Add other ingredients the other morning and transfer to a container.

• Leave under sun for a week.

NAMKEEN GOSHT (BAKRA EID SPECIAL RECIPE)

 

INGREDIENTS :

・250gm animal fat

・2 slices of 1inch ginger

・3-4 cinnamon sticks

・1 tsp. black pepper corns

・5 green cardamom

・3 black cardamom

・1kg meat with bones

・1tsp. salt

PROCEDURE :

・In a pan over medium flame add all ingredients starting with animal fat and putting salt at the last.

・Leave over low flame for 3 hours until fat melts and meat is tender. 

ENJOY ! EID MUBARAK  😊

MEETHI ROTI RECIPE

INGREDIENTS :

FOR FILLING :

• 1 kg. Toor dal / Split pigeon peas (soaked over night)

• 6 glasses of water 

• 2 cups brown sugar

• 1 cup melted butter/ ghee

• 1 tsp. cardamom powder

• 1 tsp. salt

FOR DOUGH :

• 500 gm. plain flour

• 1 tsp. salt

• 1/2 cup ghee

• 1+ 1/4 cup water

• ghee for brushing on pan and rotis 

• flour to dust

PROCEDURE :

PREPARE FILLING :

• Place a pressure cooker over medium-high flame, add soaked toor dal into it and pour water over it. Cover the lid and let the lentils cook for 30 min. or until lentils are completely melting soft.

• When completely done put off the stove and strain through a wide sieve to obtain uniform batter, with pressing the lentils through sieve. 

• Put the collected batter over stove at low-medium flame (pan here is preferred to be non-stick), add sugar and let the sugar completely dissolve (with no granules visible) and change the color to dark brown.

• Add ghee/melted butter, cardamom powder and salt and let the mixture combine well, stir time to time to avoid sticking to pan floor. 

• Filling is ready when mixture is combined and aggregates in center of the pan, and a wooden spoon can stand firm with batter holding it.(see video for proper guidance)

• Let the batter cool down completely to room temperature and make small lemon sized balls after wards.

PREPARE DOUGH :

• Take plain flour in a bowl, add salt and mix. Now add ghee into the mix and knead to form dough crumbles, Now add water in portions with kneading in between to form a soft uniform dough.

• Rest the dough for 30 min.

ROTI MAKING :

• Make portions of the dough and roll flat enough to accommodate filling balls. 

• Roll out stuffed balls into medium sized rotis and cook on a pan over medium flame on ghee greased pan. 

ENJOY ! EID MUBARAK :)