PYAZ BOTI RECIPE

This week I am with a new unique recipe that you must not have tasted before. To be honest this was one of my crazy mix & match idea to combine the flavor of softened onions and diced beef and it turned out AHH-MAAZING!!!. And when it comes to the current Bakra Eid season it feels so easy to make this at home with beef & onions only. Trust me not only does this looks appealing but is really delish. I am sure you are going to love it.

INGREDIENTS :

• 1 cup oil

• 500gm diced beef (boneless)

• 1 tsp. salt

• 1 tbsp. ginger paaste

• 1 tbsp. garlic paste

• 1/2 tsp. turmeric powder

• 1 cup yogurt

• 1 tbsp. garam masala

• 1 tsp. red chilli powder

• 1 tsp. black pepper

• 500gm onions (cut into half moons)

• green chillies & ginger for garnishing

PROCEDURE:

• In a pan take oil and put in your beef, add salt, cover lid & let cook for 15 minutes over low flame.

• Now add ginger, garlic and turmeric powder and leave to cook (with lid covered) for 15 minutes over low to medium flame.

• Remove lid add garam masala, red chilli powder and black pepper.

• Now add yogurt, cover lid & let cook for 15 minutes over low to medium flame.

• Garnish with ginger and green chillies for 10 minutes over low flame.

Now enjoy with your favourite naan or chapati. I love it with Tandoori Roti.

 

BIHARI KABAB RECIPE

 IF you are here, you must have tasted bihari kabab and have fallen in love with the taste instantly. So you might be here for a recipe that tastes exactly like the one you've liked so much. You are at the right place because I have a recipe of Bihari kabab as juicy, spicy and flavorful as a real BEHARI KABAB should be.

INGREDIENTS:

• 500gm thin beef fillets

• 1 tbsp. coriander seeds

• 1 tsp. cumin seeds

• 1 tsp. black pepper

• 15 green cardamom

• 3 black cardamom

• 1/2 nut mace

• 1 mace

• 1 tsp. ginger powder

• 1 tsp. garlic powder

• 1 tsp. red chilli powder

• 1 tsp. kashmiri red chilli powder

• 2 tbsp. poppy seeds

• 1 tsp. chilli flakes

• 1 tsp. kachri powder

• 1 tsp. salt

• 1 tsp. turmeric powwder

• 2 tbsp. mustard oil

• 1 cup fried onions

• 1 cup yogurt

• skewers, coal

PROCEDURE :

• In a pan roast 1 tbsp. coriander seeds, 1 tsp. cumin seeds, 1 tsp. black pepper, 15 green cardamom, 3 black cardamom, 1/2 nut mace, 1 mace until fragrant and grind.

• Mix other powdered spices, including poppy seeds, re-grind after adding poppy seeds if you want more coarse.

• Put half of your spice mix into the beef fillets, mix, add mustard oil, then add remaining spice powder.

• Leave to marinate over night.

• Assemble in skewers, by folding and piercing again to adjust the whole fillet in a skewer.

• Add 2-5 fillets in a skewer depending on the size of your skewer.

• I cooked this over hot charcoal (BBQ).

ENJOY WITH YOUR FAVOURITE ROTI OR PARATHA.

ACHARI KALEJI RECIPE

ACHARI KALEJI is definitely one recipe every desi  chef needs at their home on Bakra Eid. Here is a new fusion of achari masala, that you'll definitely love. Kaleji with achari masala turned out to be the best form of Kaleji you can ever make at home.

Also this recipe includes detailed process of cleaning and washing kaleji in a way that it's cooked odourless and incomplainable. Watch video and follow steps in the recipe procedure below to get rid of smell or odour.

INGREDIENTS :

Ingredients for washing and cleaning kaleji and get rid of any odour

• 500gm kaleji (liver)

• 2 tbsp. ginger paste

• 1 tsp. salt

Ingredients for Achari kaleji:

• 1/2 cup oil or ghee

• 1 tbsp. garlic paste

• 1 tbsp. ginger paste

• 1/2 tsp. salt

• 1/2 cup yogurt

• 1 tbsp. achari masala 

• curry leaves, ginger (julienne cut), green chillies, juice of 1 lemon for garnishing

PROCEDURE :

• To wash kaleji start off with taking it in a strainer.

• Add ginger paste, salt and mix thoroughly to help reach ginger to every piece.

• Let sit for 30 minutes before you start washing.

• After 30 minutes, wash thoroughly with running water and strain well to discard all water.

•Take ghee/oil in a pan, add your kaleji, ginger paste, garlic paste and cover lid immediately.

• Let cook for 10-15 minutes, remove lid and let water in pan dry completely

• Add salt and yogurt.

• Cover lid and let cook until oil simmers.(max. 15-20 minutes)

• Add achari masala and you're done.

• Garnish with ginger, green chillies, curry leaves and lemon juice.

ENJOY WITH TANDOORI ROTI :)

 

ACHARI QEEMA RECIPE

 ACHARI QEEMA is one deadliest combo of achari masala. Here is the easiest and most delicious way of cooking your bakra eid's keema with simple ingredients. This recipe definitely needs a go and you'll love it. Best served with Tandoori naan/Roti. Also for Achari Masala recipe link to our channel also link in the video's i button.

INGREDIENTS :

• 500gm beef mince

• 1 cup oil

• 1 tbsp. ginger paste

• 1 tbsp. garlic paste

• 1 cup yogurt

• 2 tbsp. achari masala

• 1/2 tsp. salt

• green chillies and ginger (julienne cut) for garnishing

PROCEDURE :

• Pour oil into pan.

• Add mince over and cover the lid.

• Let mince cook 10-15 minutes over low flame.

• Now add ginger, garlic and recover leave over medium flame until water soaks up.

• Now add Yogurt, achari masala (Also this masala recipe on our channel) and salt.

• Cover it and let cook until oil simmers on top.(Min. 15-20 minutes over medium to low flame).

• Garnish with ginger and green chillies.

SERVE HOT WITH YOUR FAVOURITE NAAN OR CHAPATI.

KERI KI CHUTNEY RECIPE

INGREDIENTS:

• 250gm green mango

• 3 medium sized onions

• 1 whole garlic

• 1 cup oil

• 1 tsp. turmeric powder

• 1 tsp. salt

• 1 tbsp. kashmiri red chilli powder

• 1 tbsp. crushed red chilli 

• 1 tbsp. chilli flakes

• 1/4 cup soy sauce

• 3 cups of water

• green chillies to garnish on top

• coriander leaves to garnish on top

PROCEDURE :

• Peel mangoes and cut smaller pieces.

• Chop coarse in a chopper.

• Transfer to separate dish.

• Chop onions and garlic in the chopper.

• Take oil in a pan and saute chopped garlic and onions until golden brown.

• Now add dry spices.

• Add chopped green mangoes.

• Let simmer for 5-10 minutes.

• Now add soy sauce and water.

• Let oil simmer on top (takes 15-20 minutes).

• Garnish with green chillies and coriander.

ENJOY WITH PLAIN RICE OR ANY COMBO U LIKE!!!

 

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 :)

PAKORA PLATTER - 4 in 1 batter pakora recipe

INGREDIENTS :

• 125gm potatoes

• 125gm gourd

• 125gm big green chillies

• 125gm onions

• 1 cup rice flour

• 1 cup corn meal (makai ka atta)

• 3 cups water

• 1/2 tsp. salt

PROCEDURE :

• Cut cross sections and then longitudinal sections of all vegetables turning them into fingers.

• In a bowl take rice flour, cornmeal and salt, add water and make a batter.

• Dip each 4-5 vegetable fingers into batter together and fry until golden brown.

ENJOY WITH YOUR FAVOURITE CHUTNEYS !!!! RAMADAN MUBARAK

 

STEAMED CHICKEN BUNS RECIPE

INGREDIENTS :

CHICKEN FILLING:

• 2 tbsp. oil

• 2 chicken breasts (500gm)

• 1 tsp. white pepper

• 1 tsp. black pepper

• 1 tsp. garlic powder

• 1 tsp. salt 

• 3 cups water

• 1 tbsp. corn flour

• 1/2  cup spring onion (chopped)

• 5-6 green chillies (chopped)

DOUGH :

• 4 cups of plain flour

• 1 tbsp. sugar

• 1/2 tsp. salt

• 11g active dried yeast (1 packet)

• 2 cups warm milk

• 1 tbsp. olive oil

PROCEDURE :

Prepare Dough :

• In a bowl take plain flour, add sugar, salt, yeast, milk and olive oil.

• Knead into a uniform smooth dough.

• Brush a tsp. of oil over kneaded dough.

• Leave to rest for 1 hour.

Prepare Chicken filling:

• In a pan over medium flame add oil, chicken breasts, salt, garlic powder, black pepper, white pepper and water.

• Leave to cook until 1 cup of stock remains.

• Separate chicken & shred.

• Add cornflour, spring onion, green chillies in remaining stock.

• Add shredded chicken and roll 10-15 minutes over medium flame until dried up.

• Make dough balls, roll flat, fill chicken and seal as demonstrated in video.

• Rest prepared chicken buns for 15 minutes before cooking.

• Steam cook for 15 minutes in a steamer.

ENJOY WITH YOUR FAVOURITE DIP SAUCE, RAMADAN MUBARAK :)

 

Tawa Seekh Kabab Recipe

INGREDIENTS :

• Chicken 500gm (boneless)

• 1/2 bunch mint leaves 

• 10 cloves of garlic

• 5 green chillies

• 1 inch ginger

• 1/2 tsp. salt

• 1 tsp. chilli flakes

• 1/2 tsp. turmeric powder

•1 tbsp. garam masala

• 1 medium sized onion

• 2 tbsp. yogurt

• 1 tbsp. ghee 

• Oil to grease pan & hands 

PROCEDURE :

• Blend chop all ingredients in a chopper to form a smooth blended kebab mix.

• Grease a tawa/pan.

• Oil skewers, oil your hands.

• Make kababs about the skewers and let fry over tawa for 10-15 minutes over low to medium flame, or until golden brown.

ENJOY WITH RAITA OR YOUR FAVOURITE SAUCES.

 

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 !!

 

CHICKEN CHEESE PARATHA RECIPE

 

INGREDIENTS :

PARATHA DOUGH:

• 1 tbsp. sugar

• 1/2 tsp. salt

• 5 tbsp. ghee/melted butter

• 1+1/4 cup Luke warm water

• 1/2 cup milk

• 5 cups of fine atta / All purpose flour

CHICKEN FILLING:

• 400gms. of boneless chicken cubes

• 1 tbsp. of lemon juice

• 2 tbsp. tikka masala

• 1/2 tsp. garlic powder

• 1/2 tsp. salt

• 2 tbsp. yogurt

• cheddar cheese

• oil for frying

• coal for smoke

PROCEDURE :

PREPARE PARATHA DOUGH FIRST :

• In  a bowl take salt, sugar, ghee/butter and add warm water and mix until all granules of sugar are not visible any more.

• Now add milk and flour , and knead until well combined.

• Oil finished dough and let rest for 30 minutes.

PREPARE CHICKEN:

• In a bowl  mix all spices with chicken and marinate 30 minutes.

• Oil a pan add marinated chicken, rinse marination dish with 1/4 cup water and add over.

• Cover lid & let cook 15-20 minutes over medium to high flame.

• Remove lid and let water dry up over high flame.

• Give coal smoke 15-20 minutes or until no smoke can be seen through a glass lid.

• Cool down chicken and shred into finer pieces.

• Roll paratha (see demonstration in video).

• Spread chicken and cheese over a paratha and cover with the other paratha.

• Seal edges.

• Fry over well oiled pan and over high flame.

ENJOY WITH RAITA :)

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 :)

 

EGG CHICKEN KEBAB RECIPE

 

INGREDIENTS :

• 1 tbsp. olive oil

• 1 tbsp. ginger garlic paste

• 300gm boneless chicken

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 1 cup of water

• 1 tsp. tikka masala

• 1 tsp. garam masala

• 1 tsp. chat masala

• 1 tbsp. mint leaves (chopped)

• 1 tbsp. spring onion (chopped)

• 1 tbsp. coriander leaves (chopped)

• 1 tbsp. green chillies (chopped)

• 2-3 eggs

PROCEDURE:

• In a pan take oil and saute ginger garlic paste for 5 minutes.

• Add chicken, salt, pepper , water and let cook for 15-20 minutes.

• Collect broth separately and shred chicken.

• Add in spices and herbs.

• Crack eggs and mix well.

• Mold kababs in a spoon and transfer to greased pan.

• Fry until golden brown.

ENJOY WITH YOUR FAVOURITE BREAD AND SAUCES :)

DESI MURGH SOUP

 

INGREDIENTS :

• 1 tbsp. olive oil

• 10-15 garlic cloves

• 1 inch ginger

• 1 inch raw turmeric

• 1 medium tomato

• 1 medium carrot

• 3 green cardamom

• 3 cloves

• 1inch cinnamon stick

• 1 black cardamom

• 1 tbsp. lemon grass stem

• 1 tsp. salt

• 1/2 kg desi murghi

• 1 tsp. black pepper

• 1 tsp. white pepper

• 12 glasses of water

• 2 tbsp. corn flour + 1 cup water

• 1 tbsp. spring onion (chopped)

• raw eggs (2-3 or as desired)

PROCEDURE :

• In a pan take oil and saute ginger, garlic and turmeric until golden brown.

• Now add tomato (cut) and carrot, saute 5 minutes over  medium flame.

• Add whole spices, salt, lemon grass, desi murghi, black and white pepper and 6 glasses of water.

• Let cook until chicken is tender, should also remain with at least 2 cups of stock or more.

• Shred chicken separately.

• Blend the remaining stock and strain into pan again.

• Now add 6 glasses of water, and let come to boiling. Discard foam coming over top.

• Chop well the shredded chicken and add a cup of chopped chicken to boiling soup.

• Add chopped spring onion and water corn flour mix.

• Now add raw eggs, keeping in spoon within boiling soup until cooked intact, before released into soup.

SERVE HOT !!!

PALLA FISH CURRY RECIPE

 

INGREDIENTS :

• 1/2 kg Palla / Hilsa Fish

• 2 tbsp. lemon juice

• 2 tbsp. vinegar

• 2 tbsp. soy sauce

• 1/2 tsp. salt

• 1/2 tsp. turmeric powder

• 1 cup water

• 1 cup lemon grass water

• 1 cup oil

• 1 cup onion paste

• 1 tsp. ginger paste

• 1 tsp. garlic paste

• 1 tbsp. paprika powder

• 1 cup tomato paste

• 5 small onions

PROCEDURE :

• In a bowl take fish and add over lemon juice, vinegar, soysauce, salt, turmeric powder and leave to marinate for 30 minutes.

• In a pressure cooker take water and lemon grass water and add marinated fish along with marination. 

• Pressure cook 45 minutes.

• Now in a separate pan take oil and saute onion paste a little.

• Now add ginger garlic pastes, paprika powder, tomato paste, and let cook a little until simmering.

• Add your cooked fish from pressure cooker and onions.

• Let cook 10-15 minutes and done!! 

HERE'S YOUR MOST DELICIOUSLY TASTING FISH CURRY!!!! LEMON GRASS IS A MAGIC HERE!!

PIZZA SAUCE RECIPE

INGREDIENTS :

• 1/4 cup olive oil

• 1 tbsp. butter

• 10 garlic cloves (chopped)

• 1/2 inch ginger (chopped)

• 1 onion (chopped)

• 2 tbsp. chilli flakes

• 1 tsp. salt

• 2 cups tomato paste

• 1 tbsp. soy sauce

• 1 tbsp. hot sauce/ chilli sauce

• 1 tbsp. vinegar

• 2 tbsp. paprika powder

• 1 tsp. oregano 

• 1 tsp. black pepper 

• 2 tbsp. brown sugar

• 1/2 tsp. ground nutmeg

PROCEDURE:

• Take oil, and melt butter in a pan, and saute garlic, ginger and onion until golden brown.

• Now add chilli flakes, salt and tomato paste until simmers.

• Now add the remaining ingredients and mix in thoroughly with the help of a spatula.

• Done when simmers.

YOUR PIZZA SAUCE IS READY !!! 

 

 

 

BROADWAY PIZZA CRUST STUFFING SAUCE RECIPE

 

INGREDIENTS :

• 1 bunch Soya leaves

• 1/4 cup mustard powder

• 1/2 cup vinegar

• 2 tbsp. olive oil

• 1 cup mayonnaise

• 2 tbsp. brown sugar

• 1 tsp. black pepper

• 1/2 tsp. salt

• 200ml fresh cream

• 1/2 tsp. yellow food color

PROCEDURE :

• Add all ingredients above in the same sequence, into blender and blend until smooth and forms saucy texture.

THAT'S IT!! YOUR SAUCE IS READY TO GET STUFFED OR AS U LIKE IT ...... ALWAYS :)

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 :)

CHICKEN MALAI BOTI RECIPE

 

INGREDIENTS:

• 500gm chicken (boneless)

• 1 tbsp. oil

• 1/2 tsp. salt

• 1 tsp. chilli flakes

• 1 tsp. coriander powder

• 1/2 cup yogurt

• 2 tbsp. ginger garlic paste

• 1 tbsp. green chillies paste

• 1 tbsp. lemon juice

• 2 tbsp. papaya paste

• 2 tbsp. fresh cream

• 2 tbsp. olive oil

• 2 tbsp. butter

PROCEDURE:

• Wash your boneless chicken and cut into cubes of about 3-4 inches length and 1 inch thickness as it is done for bbq skewers.

• Maix chicken with oil, chilli flakes, salt, coriander powder, yogurt, ginger garlic paste, green chillies paste, lemon juice, papaya paste and fresh cream.  •

• Leave for 30 minutes to marinate.

• In a  grill pan apply olive oil and butter, make sure oil spreads evenly throughout pan.

• Assemble marinated chicken into skewers.

• Cook over medium flame on grill pan for 10-15 minutes each side.

• Pour marination time to time over skewers while grilling.

• Done when skewers have grill marks.

ENJOY WITH ROTI, NAAN, CHAPATI, PURI ETC. BUT DON'T FORGET THE SALAD CONSISTING OF LIMES AND ONIONS. 

ENJOY:)  

LAUKI KA SALAN RECIPE

 

INGREDIENTS:

• 1 kg bottle gourd/Lauki (cut into small pieces)

• 1 cup oil

• 2 medium sized onions (half moons)

• 1 whole garlic (chopped)

• 1 tbsp. red chilli powder

• 1/2 tsp. turmeric powder

• 1/2 tsp. salt

• 1 tbsp. crushed roasted cumin seeds

• 1 tbsp. coriander powder

• 125gm. tomatoes (julienne)

• 10 green chillies

• 2 cups chicken stock

• 1 tsp. fenugreek leaves/Kasuri methi

• 1 tbsp. coriander leaves

PROCEDURE :

• Wash your peeled and cut gourd and set aside.

• In a pan take oil and fry onions until golden brown. Now add garlic and tomatoes and cover to let tomatoes melt over medium flame for 5-10 minutes.

• Now add red chilli powder, turmeric powder, salt, roasted cumin seeds, coriander powder, green chillies and lauki and mix thoroughly. Add chicken stock and let cook over medium flame for 15 minutes.

• Open the lid to check if gourds are tender. 

• Leave to cook until oil separates. Garnish with kasuri methi and coriander leaves.

GOES WELL WITH TANDOOR ROTIS OR CHAPATIS, ENJOY !!!