Bagare Baingan

Apne Baingan MahaRaaj se najaane kitni raanion ki dosti rahi hogi...Raaja ji her baar naya swad jo dete hain..kitchen may haribhari bahaar jo laate hain..Shahi Dawat ki mashoor SideDish jo hain ...so kyon na hum apni shezadion ko is recipe se Malika banne ki tarkeeb sujhaayen..malika vo bhi dil ki....malika-e-sartaaj..bashikaar swaad chatore chatpate Maharaaj....so hazir hain azeez Bagare Baingan...

Ingrediants

Brinjal small size 1/2 kg

Onion : 1 medium
Sesame seeds 1 table spoon
Peanuts 3 table spoon
Poppy seeds 1 tea spoon
Jeera 1 teaspoon

fenugreek 1/2 tbs
Coriander seeds 3 tbs
Red chilli powder 1 tea spoon
Tamarind paste 1/2 cup

Black pepper 10
Turmeric 1/4 tsp

green chilies

tomato 1

coconut paste 2 tbs

curry leafsSalt to taste
Vegetable oil 4 table spoons

Preparation :
Slit each brinjal vertically into 4 parts ( but not completely) and put them in salt water.
Roast peanuts, sesame seeds,poppy seeds, coriander seeds,fenugrek and jeera on saute pan.
Grind above ingredients in to fine powder. Add tamarind flakes, red chilli powder, salt, turmeric and required water (1/2 cup) to the above powder and grind it to smooth paste.
Heat oil in a bowl or non stick pan over medium flame. Add blackpepper, cumin seeds,green chillies and curry leaves. When seeds start splutter add onion and tomato paste,coconut paste, fry for a minute. Then add brinjal and fry them on low flame stirring constantly until they become soft.
Add above ground paste along with 2 to 3 cups of water, mix and stir well. Cover with lid and cook in simmer. When brinjals reach required tenderness turn off the heat.
Garnish with coriander leaves.now the Maharaja is ready to accompany his Raanis..don't hesitate to provoke your longing for the tasty Maharaj..

Bhuna Gosht

Jala hai jism jahaan dil bhi jul gaya hoga

kuredte ho raakh ab justaju kya hai

Ghaalib ne justaju-e-jawaab may najaane kya kya bhun daala...aaiye hum botiyaan ( apni nahi) bakre khaan ki hi sahi bhun kar ghaalib ki yaad taaza karen...bhuna gosht colestrol ka baani zarur hai per bhun kar uski chiknaii ko kum karne ki koshish ki jaaye...her haal ma maza deta hua...Naan aur kabaab...

Ingredient

1 kg boneless meat cut into thin

1 cup yoghurt

1 tbsp ginger & garlic paste.

2 fried onion (crushed)

1 tsp cinnamon & cardamom powder

1 tbp red chilli powder.

2 tbsp black pepper powder

4 tbs ghee

2 cup water

Directions

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In a bowl combine all the meat ingredients together & marinade over night.

Next morning Put the marinated meat in a non stick pan & pour hot water over it.

Bring to the boil, lower the heat & cook until meat is very tender.

Keep frying the meat until all the water evaporates & the meat is dry but has some grave on it.

Serve with hot rotis or rice.

Rice Crackers

Shaam ki chahye bilkul kisi solha saal ki dosheza ki tarha anekh khwab dekhti huii, talab ki manzilon ki jaanib badhti huii hamesha ek naye shingaar ki tarha koi chatpata snack mangti hai...so kyon na kuch " karram kurram" ki ijazat di jaaye..lijiye apne wahi puraane anek naamon may ek hi maza dene waala snack sundar...haazir hai..try kijiye...

Ingredients:

1 cup rice flour

1 cup water

3/4 tsp red chilli pwd or green chilli paste

1/4 tsp asafoetida/inguva/hing

salt to taste

1 tsp cumin seeds

1 1/2 tbsps channa dal (soak in water for an hour and drain)

1 tsp ghee or butter (optional)

roughly torn few curry leaves (optional)

oil for deep frying

1 Bring a cup of water to boil. Add salt, red chilli pwd, asafoetida and rice flour and combine. Placee lid and turn of heat. Leave aside to cool.

2 Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well. Test the dough for salt before deep-frying.

3 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle. Use a fork or knife to make small dents all over the crackers so that they don’t puff up when deep frying.

4 Once the oil is hot, slowly peel the shaped crackers off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 crackers. Don’t crowd the vessel with too many crackers. Reduce flame to medium and deep fry the crackers to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness.

5 When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

Aalu-Paratha

Aaiye Dosto..aaj ke is calory conscious daur may kuch ayaashi hojaaye, I mean mede ko thodi si chutt di jaaye..khaao,vo,jo,dil chahe,waali chutt..so roti ko bhi mede ki tarha fill ki jaaye...haazir hai chat-pata Aalu paratha...

Ingredients

4 Potatoes (Alu) boiled

3 cups Wheat flour

1 tsp Red chilies powder

1/4 tsp garam masalaha powder

1/4 tsp turmeric

1 tsp jeera

Coriander leaves

Few mint leaves

5 Green chilies chopped

Salt to taste

Directions

First make a dove of wheat flour and keep aside.

Now add all the other ingredients to boiled potatoes.

Take a small ball of dove and roll it in a size of purees.

Dip your finger in oil and apply on the top of it and add 1 tbsp of alu mixture and close all the ends properly.

Then dip it in dry flour and slowly roll like chapattis so that the alu mixture does not come out.

Put it on tava and cook both the side applying butter or pure ghee.

Serve hot with curd or white butter.

Coleslaw Salad

Aapko ilm hai ke in taazi sabziyon ne humen apni nashonuma may kitni madad di hai…qudrat ne mitti se bane insaan ki khuraakh yaane ghiza mitti se hi paida ki..mitti mitti se apni tawanaii haasil karti rahi hai..her jaandaar in nabataat se apni ghiza haasil karta hai..so kabhi kabhaar chuley ko aaraam diya Karen..aur apni morusi yaani ancient food ki yaad taza Karen..bhale close yaane koyele per na pakaayen per naam hi kuch aisa de jaayen…aaiye jism ko antioxidants per maayel Karen aur apne metebolism ko sahi harkath dene ki koshish Karen…

Ingredients

1 small cabbage

1/2 cup mayonnaise

1/2 cup yoghurt

2 tbsp onion chopped

1/8 tsp black pepper powder

1/2 cup any one fruit chopped

1/2 tsp salt

Directions

Clean the cabbage of any discolored or limp leaves.

Cut the cabbage into quarters lengthwise, and trim off the core.

Cut the cabbage into very thin slices and then into small squares.

Place the slices in a bowl and toss with the mayonnaise, yoghurt, salt, black pepper and the fruits.

Serve as side salad.

Butter Chicken

Jo log mohabbat se khaana banana chahte hon aur apne pyaaron ko khush kar ke unka dil jeetna chahte hon..kya muzayeqa hai agar thoda sa butter yaani makhan maar kar murgh makkhani bana kar unhen khilaayen,taaki buter ye unke apnon ki buttering ke kaam aaye,aur banane waale ka dil bhi unki khushi se khush hojaaye...her surat may khushi anmol hai..usey apni thodi si mehnath aur dher saari mohabbat se haasil karne ki koshish karna nihayet khubsurat amal hai aur neki bhi..so khwateen koshish kijiye...so aaiye pehle paron waale murgh ko butter lagayen..phir be-par ke murgh ko khilaayen..


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Ingrediants
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1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala/ butter chicken masala


Directions
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Preheat oven to 375 degrees F (190 degrees C)or you can cook as usual in a pan with the flame of your own choice, the old one...as you like...its up to you ,what you have. it cannot change the taste of the recipie..because you're going to put your effect and affection for the someone you love.so no worries...let's start...

Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Kanda poha- Maharashtrian break fast

Kaanda poha Mumbaii nagriya ki sari hi population is breakfast ki matwali hai.ye halka phulka sa nashta her mosam may maza deta hai..jiddatpasand tabiyet jub ekse routine se ukta jaati hai tou kuch naye ki jaanib rukh karti hai...taaki soch ki tarha zayeqa bhi behel jaaye...so lijiye zindgi ki eksaaniyet se hut kar kuch naya hojaaye...

Kaanda Poha

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ingredients

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jaada poha( thick waala chuda)2 cup

kaanda 2 adad (aji wahi apni pyaaz)onion

batata 2 adad ( yaane apna purana dost aalu) potato

hari mirch 6,7 ( green chillies)

karepatta 6,7 pattiyan ( curry leaves)

kothimir 1 cup cuti huii ( coriander leafes)

raai 1/2 teaspoon ( mustard seeds)

hadli powder1/4 teaspoon ( turmeric )

nariyal kasa hua ( grated coconut)

lemu 1 ( lemon )

oil hasb-e-zarurat (as per requirement) 5 tablespoon

Mthod of Preperation

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Poha dho kar paani se chaan len achi tarha danba kar,

namak daal kar rakhden,

khuli kadhaii ya patela ( bartan) le len..

tel daalen..

garam hone per raai daalen.

ab karepak aur harimirch baarek cuti huii daalen,

ab bareek cuta hua pyaaz add karen,

pyaaz ko kuch der bhunen,

ab bareek cuta hua aalu add karen,

haldi daalen,

halki aanch per pakne den,

aalu ke galte hi dhula hua chuda yaane poha daal den,

achi tarha pakte huye pyaaz aalu waale masalhe may mix karen,

halki aanch per bartan dhak kar 5 min pakne den,

ab kasa hua taaza nariya ( grated coconut ) add karen,

kothmir cuti huii garnish karen,

lijiye aapka kaanda poha tayaar hai..lemu ke saath serve karen..her qisam ka achaar iske saath maza dega...

kheer Huzur

Meetha her-dil-aziz tou hai hi aur iska dastarkhan per shamil hona ayeen sunnat bhi hai..ke hamaare Pyaare Nabi ko meetha bahut marghub hua karta tha..

ek dafa ki baat hai ek aurat apne chote se bache ko lekar Huzur Purnur ke paas aai..kaha" YaNabi isey nasihat kijiye ke itna meetha na khaaya kare..Aanhazrath ne kaha do din baad isko leti ana..vo aurat achanbe may pad gaii..sochti hui chali gaii aakhir is choti si nasihat ke liye do din ki taakhir kyon?

Do din baad apne nhanne ladke ko Huzur Sallam ke paas phir laai..Huzur ne bade pyaar se us bache ko nasihat ki..Maa jo kahe maana karo..zyada meetha muzar bhi ho sakta hai..us aurat ne Huzur se pocha" Ya RasulAllah aakhir ye majra kya hai? is nasihat ke liye do din kyon lagey?

Huzur muskuraye aur boley" baat ye hai ke meetha mujhe bhi pasand hai..mai bhi khaa liya karta hun..lihaza do din maine meetha khaane se parhez kiya aur aaj bache ko nasihat ki..taaki qaul aur aml may faraq na rahe..jub tak mai khud us fale se baaz nahi aata kisi dusre ko uski nasihat kaise karun?" aise they hamaare Pyaare Nabi..

so lijiye is blog ki pehli recipe haazir hai..

Soji ki kheer

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1/4 cup (chaaye ki) soji

sugar hasb-e-khahish(1 cup)

doodh hasb-e-zarurat( lugbhag 11/2 liter)

condensed milk 1/2 tin

kaju badam kishmish hasb-e-zarurat

ilaaichi kuti huii 1/4 teaspoon

ghee 1/4 cup

Tareeqa

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Ek saaf suthre bartan ko stove per rakh den..

do tablespoon ghee daalen,

phir soji daal kar chamach chalayen..

halka sa rang badlne per usme ilaichi powder daalen,

ab doodh daalte huye chamach chalati jaayen...

soji ko doodh may pakne den..

5 min baad usme shakkar daalen.

ab mazeed 5 min pakne den..

phir condensed mlk daalen..

halki aanch per pakne den..

ek pan may kaju kishmish halke sunheri fry karlen..

badam ki giriyaan alag se rakh len..

ab kheer may dry fruits daalen...

2 ya 3 min pakne den phir utarlen..

aur badam ki giriyon se gaarnih karen.

lijiye zayeqedaar kheer tayar hai..