Anda Paratha

Salam Dosto....zindgi ne na di fursat humen...warna Andon ne tou humen roz hi yaad kiya.ande sirf mustandon ko hi nahi bhaate...hum jaise bhi inhen pasand fermaaya karte hain..andon ko jis may bhi milao nermi atta karte hain...tou aaiye aaj aapko parathon ke paraathe Anda paraathey khilaaye jaayen..ye jaan banaate hain...ye lazeez parathe asaan hain banaane may....tou phir kya mushkil hai.....chaliye apni fav site per....aji wahi hum chula pan aur kafgeer sultan....jub milenge chaar yaar tabhi tou hoga parathon ka beda paar.....khaayen aur khilaayen....ye tasty parathey...


Ingredients
--------------------------

Whole wheat flour (atta) 2 cups
salt to taste
Egg,boiled 4
Green chilli,chopped 2
Fresh coriander leaves,chopped 2 tablespoons
White pepper powder 1/4 teaspoon
Egg,whisked 6 

Onion ,chopped 1 small 

Oil to shallow fry


Direction
------------------

Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet. Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.

Lazeez Lemon rice

Salaam Dosto, lijiye aaj aapke taste buds ko azmaane waali dish laai hun....gar waqt keh raha hai mujhe zaayeqon may dubo do, tou phir dair kis baat ki...chaliye waqt ki sunte hain....aur apni khamosh hisson ( senses) ko bedaar karte hain....ye chatkhaaron bhara zaayeqa hai ...mutton fry, shaami kabaab ke saath iska nasha dobaala hosakta hai....


tou phir chalen....waqt ki awaaz sunen.....

Ingredients

---------------

•Rice,boiled       1 1/2 cups

•Oil        8 tablespoons

•Mustard seeds               1 teaspoon

•Dried red chilli,broken 1

•Split Bengal gram (chana dal),soaked   2 tablespoons

•Green chillies,slit           2

•Cashewnuts,broken    6-8

•Curry leaves    8-10

•Turmeric powder          1/4 teaspoon

•Asafoetida       a pinch

•Salt      to taste

•Lemon juice  as per req 

Method

------------

Heat the oil in a non stick pan. Add the mustard seeds and when they splutter, add the red chilli, split Bengal gram and green chillies and sauté for a minute. Add the cashewnuts and curry leaves and sauté for a minute. Add the turmeric powder and asafoetida and mix well. Add the boiled rice and mix well. Add salt and quarter cup of water. Stir well, cover and cook for two minutes on medium heat. Sprinkle lemon juice and mix well. Serve hot.

Khushnuma Sambaar

AssalamoAlaikum Dosto, ummid hai khoob honge aap sab...aur khuda ka fazal hai ke likhne waali bhi uski panaah may hai...shaayed kuch aur paighaam baaqi hain milne ke, dene ke...jo milega wahi tou butega....


Chaliye aaj phir wahi sambaar banaate hain..jin per madrasi cuisine ko naaz hai...waqi may agar ye sahi tareeqe say bane tou lajawab hai.....ab ye aapke shauq ka hi kamaal hai ke aap isko kya rang dete hain, isme konsa zaayeqa shaamil karte hain....ab ye aapke mizaaj per munhasar hai ke ye sambaar apni konsi shakal ekhtiyaar karta hai...tou phir aaiye chalen apni favourite jagah per, jahaan say insaan ki nashonuma ka raaz khulta hai..." evalution" ki mukhtalif haqeeqaten hain...unme sab say zaruri aapki ghiza bhi hai....

Ingredients

----------------

½ cup split pigeon peas (toor dal)

drumsticks/ ladies fingure/pumpkin/brinjal

½ tsp. turmeric

¼ cup chopped tomato

a small walnut-sized knob of tamarind

2 tablespoons fresh or dry dessicated coconut

2 tbsps. coriander seeds

3 dry red chillies

½ tsp. fenugreek seeds

10-12 shallots or 15-18 pearl onions (skinned and kept whole)

5 green chillies

½ tsp. asafoetida (hing)

12-15 curry leaves

3 tbsps. chopped coriander leaves

1 tsp. jaggery or sugar

½ tsp. brown mustard seeds

2 tsps. oil

salt to taste

Method

------------

1. Pressure cook the toor dal with 1.5 cups of water, the tomato and the turmeric until soft – 2 or three whistles. (We usually make a triple batch and freeze it in portions for later use)

2. Add ¼ cup of water to the tamarind and microwave for 30 seconds. Let it sit for a few minutes, and extract the pulp.

3. Toast the coconut in a pan until it begins to turn golden, keep it aside. Then toast the red chillies and half the fenugreek seeds for a few seconds, and separately toast the coriander seeds until they turn just a little darker.

4. In 1 tsp. of oil, fry 1 finely chopped shallot, half the curry leaves and the green chillies until the shallot is transluscent.

5. Grind the dry roasted ingredients and the shallot-green chilli mixture with about 2 tbsps. water to form a smooth paste.

6. Heat the remaining (1 tsp.) oil, add the remaining fenugreek seeds and the mustard seeds. When the mustard begins to pop, add asafoetida and the remaining curry leaves, stir for a few seconds, then add the shallots and vegtables cook for 15 minutes.

7. Add the tamarind pulp, salt and the ground paste, cook for a couple of minutes until the tamarind loses its raw smell.

8. Add the cooked dal, bring it to a boil, adjust the level of salt, check if the shallots and vegetables are cooked. Add the jaggery if you wish.

Take if off the heat, garnish with chopped coriander, and serve with rice, idlis or rotis.

Tips for the taste

------------------

Wash a cup of dal and add 3 cups of water and add turmeric powder and a tsp of oil and pressure cook it for 3 to 4 whistles.Then mash it to a fine paste.By adding oil,the dal cooks quickly.

Vegetables Chioces - Onions, Raddish, potato, green peas,drumstick, green peppers(Capsicum), pearl onions,eggplant,pumpkin, chowchow

Add tamarind juice only after the veges are completely cooked.

Fro Instant Sambar Powder

----------------------------------

Ingredients:

Chana Dal 1 tbsp
Toor Dal 1 tbsp
Urad Dal 1 tbsp
Coriander Seeds 1 1/2 tbsp
Black Peppercorns 1/2 tbsp
Cumin Seeds 1/2 tbsp
Mustard Seeds 1/4 tbsp
Whole Red Chillies 5 – 10
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Oil 1/2 tsp

Method of preparation:

Remove stems and break whole red chillies into small pieces.
Heat half a tsp of oil in a pan, add broken red chillies and fry them just until aromatic or till lightly crisped.
Separately roast all the ingredients except whole red chillies and turmeric powder until aromatic or until lightly golden brown.

Cool all the roasted ingredients to room temperature and grind them together into very fine powder.
Mix in turmeric powder to the ground sambar powder and store tight in a clean jar until use.
Sambar powder stays fresh for around half an year before changing its spice flavors.
Notes: Make sure not to burn any of the roasting ingredients.

Suggestions: If sambar powder is not too spicy for you, add more peppercorns and red chillies to the mix.
Variations: You can mix and match any of the three dals being used in the sambar powder recipe. Also add a tsp of dried curry leaves and half a tsp of asafoetida to the sambar powder.

                

Chicken curry

Assalam-o-Alaikum ..Aaj khud ko zaayeqon may gharq kardene ka mood hai..apna aur aapka mood badalne ki koshish ka mood hai..socha ke chalo ye zaayeqe kahin kisi ke kaam tou aayen...kisi ka din banaayen...uktaaye huye mood ko naii raah-e-shauq sujhaayen.....lazzaton ka hamesha say shaidaii hai dil....her dil....jub pate may khalbali hoti hai tou zaayeqe bhi yaad aate hain...ke kuch aisa mil jaaye ke tabiyet haribhari hojaaye....tou bas yehi apna kaam hai.....sab ki khushi ka khayaal rakhna.....


Aaiye banaayen ye khush zaayeqa murgh ka saalan...murghi ka bhi ban sakta hai gar cutney ko tayyar ho tou...aji aur kaun murghi saahiba.....

Ingredients

----------------

1 kg chicken, cut into medium-sized pieces

1 cup small onions, shallots (sambar onions preferred)

1 cup chopped tomatoes

1/2 tsp turmeric powder

10-12 curry leaves

1 cup thick coconut milk (approx 400ml)

Fresh coriander leaves for garnish

Salt to taste

2 tbsp oil

To make paste:

2 green chillies

8 -10 garlic flakes

1 inch ginger

1 tsp poppy seeds (soaked in warm water for 10 minutes)

Roast and make powder:

1/2 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

6-8 dry red chillies

2 cardamoms

1 cinnamon

6-7 curry leaves

1/2 tsp oil

Direction

--------------

Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.

Grind all the ingredients listed for paste and keep aside.

In a pressure cooker, add 2 tbsp oil, curry leaves and onions and fry.

Once onion is translucent, add the ground paste and fry so that the raw smell goes away.

Now add chicken and fry for 4 to 5 min.

Add tomatoes, turmeric, salt and fry for 4 to 5 min. (Do not cover)

Add coconut milk and cover with lid to pressure cook for 3 to 4 min/1 whistle.

Once the pressure comes down, add the ground powder and cook for 2 to 3 min.

Garnish with coriander leaves and serve hot.

Khushka-Fried plain Rice

Salaam haazirain....ye khushka khush kar dene waali recipie hai...khushk chawal.....zaayeqa lajawab...banane may asaan....isey mutton/ chicken gravy ke saath nosh fermaya jaa sakta hai....


logon ney bhi dekhiye kya kya zaayeqe dhund nikaale hain...jiski bhi ye ejaad hai usey salaam...khaayenge lekar unhi ka naam.....


Aayen chalen phir...waqt ki kumi ka khayaal rakhte huye aapko jald khaana parosne may madad karne waali asaan si ye dish, aapke gharwaalon ko apni khushbu say, apne zaayeqe say muataar kardegi....


So chaliye phir banaate hain hum aur aap ye khushka.....

Ingredients:

1 cup - rice

1/2 - onion

1/2 - tomato

2 tsp - ginger garlic paste

1 - cardamom

1 - brinji leaf/bay leaf

2 - cloves

1 inch piece - cinnamon

2 tbsp - coconut milk

2 tbsp - ghee

To grind to a smooth paste:

1 - green chillies

3 tbsp - coriander leaves

3 tbsp - mint leaves

Direction

---------------

Wash and soak rice for 10 mins.

In a kadai, heat 1 tbsp ghee add brinji leaf, cloves, cinnamon, cardamom, onions, tomato and saute well.

Now add ginger garlic paste and fry for 3 mins.

Add the ground paste and fry for another 2 mins.

Add rice to the above in a pressure cooker.

Add 1.5 cups of water and coconut milk to it.

Leave up to 1 whistle and reduce flame to sim.

Leave for 6-7 mins to cook.

Add the remaining ghee on top and serve.

Lazeez Veg Briyaani

Dosto Salaam masnoon...ummid hai ke aap sab khoob honge...zindgi chahe jo bhi de chalna hi hai...badhna hai...Aur humen herkat karna hi hai..aur insaan ki naqal-o-herkat may ghiza ka dakhal zaroor hai..jub key saare kaam chalenge...tou phir kyon na ek aur recipie ka swagat kiya jaaye....


Aaj ka lunch kuch aisa ho..satrangi...khushrang...khush zaayeqa....ke khaane aur khilaane ka mood ban jaaye....tou phir aayen...lunch ko is recipie say sajaayen.....

Veg biryani

------------

Ingredients:

2 cups - Basmati rice

2 cups - yogurt

2 tbsp - ginger garlic paste

Chili powder, as needed

2 tsp - coriander powder

2 tsp - garam masala

8 - cardamom

2 sticks - cinnamon

6 - cloves

3 - bay leaves

2 - star anise

1 small bunch - cilantro, chopped

1 small bunch - mint, chopped

2 cups - tomato, diced

1 cup - carrot, chopped

1 cup - beans, chopped

1 cup - bell pepper, chopped

1 cup - onions (thinly sliced)

1/2 cup - peas

4 tbsp - butter

Oil, as needed

Salt to taste

To make the marinade

Take the yogurt in a large mixing bowl and add the following ingredients to it - salt ,, coriander powder, chilli powder, garam masala, ginger garlic paste, , chopped cilantro, chopped mint, cardamom (4), star anise (1), cinnamon (1 stick), bay leaf (1), cloves (3), chopped tomatoes.

Mix them up well and leave aside for at least an hour.

The more it marinates, the better it tastes.

For cooking rice

Soak the basmati rice for about half an hour and then drain it and keep aside.

Heat about 1 tbsp of butter in a sauce pan and fry the rest of the masala items (cardamom, star anise, cloves, cinnamon, bay leaf, fennel seeds).

Add the drained rice and fry for about 5 mins in medium heat.

Add salt needed for the rice.

Add just enough water and cook the rice.

For masala:

Steam the vegetables until they are just tender.

Take oil and butter in a large pan.

Add some bay leaves and then fry the onions.

Then add the bell pepper and fry until crisp.

Now add the rest of the cooked vegetable and salt (needed just for the vegetables) and mix well.

Now add marinade and fry until it thickens and oil separates.

Marinade would liquefy once it hits the heat but would eventually thicken as we cook it.

In a large bowl, alternate the cooked rice and the masala and mix well until combined.

Add some ghee when mixing (enhances the flavor).

Serve hot with raita.

La jawab Cricpy chicken

Salaam Dosto...ummid hai ke aap sab thik aur thaak hongey...meri maujudgi bhi isi baat ka sabut hai ke mai abhi tak maujud hun...

Lijiye aaj phir meri pasand ko aapki pasand banane ki koshish hai...mujhe yaqeen hai ke ye lajawaab recipie aapko  zarur pasand aayegi...mosam hai suhaana...phir khaane ka bhi hai bahaana...phir kaun nahi chahega is zaayeqa ka lutf uthaana....

tou phir aaiye hamaare sang...chalte hain rasoi may....ya pehle to market to market to buy some spices...is weekend ki shaam apne gharwaalon ko ye recipie ghar may bana kar surprise dijiye...

Wish you All the Best...

Ingredients

• 500 gms chicken (chopped into small pieces about an 1 Or 1.5 inch)
• 2 tbsp oil + 2 cup oil for frying the veggies
• 6 spring onion chopped (whites and green separated)
• 2 green chilies finely chopped
• 1 carrot chopped into long and thin slices just like potato chips
• 1 potato chopped into thin and long pieces
• 100 gms broccoli florets
• 6 baby corn chopped into thin long slices
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 7 to 8 garlic minced
• 1 inch ginger minced
• 2 tbsp dark soy sauce
• 2 tbsp chili-tomato sauce
• 2 tbsp oyster sauce (optional)
• 1 tbsp sugar
• salt Or ajinomoto as per taste ( I have used salt )
• Batter:
• 3 tbsp white sesame seed
• 1 cup refined flour
• 2 cup wheat flour
• 1/2 cup corn flour
• 1 cup lukewarm water
• 2 tbsp dry yeast
• 1 tbsp sugar
• pinch of salt

Direction

-----------

 Clean and chop all veggies as instructed above. Keep them aside. Let's make the batter for frying veggies. Take yeast in a cup with warm water. You should be able to dip your finger in the water. What I do is take water in a cup and microwave for just 30 secs and add yeast to it. Now add sugar as sugar helps in activation of yeast. Give it a stir add a pinch of salt. Now keep it in a humid place Or in your oven with beep on for 10 mins. If your yeast is bubbling and frothy it's good to use. But if it's not frothy please discard and replace with another yeast.

1. Sift all flour, salt and keep aside. Put yeast along with water. Add a cup of lukewarm water. Stir all nicely with a spoon.
2. The batter should be lump free and smooth. It should be of thick consistency enough to coat your veggies. If it's too thin it won't coat your chicken and veggies. If it's too thin add some flour if it's too thick add little water. Keep this aside for 20-25 mins in a humid place.
3. Take a deep frying pan with oil. Place it on medium fire once oil is hot. Reduce the heat. Spread white sesame seed on a plate. Take sliced potatoes and dip one by one into the batter enveloping completely with the coating. Dip them into the oil. Repeat the same with all other veggies. Once nice golden brown and crisp remove them from fire. For chicken also coat each piece in the batter. Just sprinkle some white sesame seeds on them. Now deep fry them until golden brown and crisp. Repeat the same process with all chicken pieces. Place them on absorbent napkins for oil absorption.
4. Now take a big wok. Add oil once oil is hot. Add minced garlic and ginger. Add whites of spring onion. Also put red and yellow bell pepper. Add sugar and green chilies. Saute nicely for 2 to 3 mins.
5. Add chili-tomato and soy sauce both. Put all the fried veggies and chicken pieces. Stir all nicely for 2 mins on high fire.
6. Lastly add salt and greens of spring onion. Stir for another 2 minutes. Now switch off the gas. Your Chicken Crispy Chinese is ready. Serve hot with Chinese stir fried rice Or noodles.

sartaaj ki pasand- Hamaar pasandey Bahaar

Adab Dosto...vo isliye ke aaj hum jis recipie ki baat karne jaarahe hain vo dab kar adab say banti hai aur zaayeqe ke saarey adab baja laati hai....yaane k ye hammer tale mesmair hojaati hai..dekhiye mohabbat may mit jaana isko hi kehte hain...aapki khushi ki khaatir zaayeqe ne kya kya na liya...kya kya na kiya...

Ye pasande aapki pasand par purey uterenge....kyon ki ye hain hi lajawaab...gar jawaab dhundna chaho tou phir aao...arey kahaan...aji wahaan jahaan say her mashoor chef aur mashoor hua....yaane ke apna bawarchi khaana..jahaan her ek ka hai aana jaana...wahin say seekha hai parion nay dil lubhaana...

Husn zarur dil ki sairaabi hai...magar husn ka zaayeqa tab milta hai jub husn may is zaayeqe ki amezesh ho....so kyon na jamaal-e-husn ko ye kamaal bakhsha jaaye...aaiye hum aur aap banaayen ye lazeez pasandey....



Ingrediants
-------------

• 1/2 kg undercut beef
• 1 cup natural yogurt
• 4 tbsp vegetable oil
• 2 tbsp lemon juice
• 2 tbsp papaya paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp red chili powder
• 1 tsp red chili flakes
• 1 tsp hot spices powder( garam masaley )
• 1/2 tsp turmeric powder
• salt to taste
• coriander leaves as required
• few lemon wedges

     Direction
     --------------

• Cut beef undercut into small slices.
• Make it thin by using hammer.
• In a bowl, combine together yogurt,red chili powder, turmeric powder, hot spices powder, red chili flakes, oil, papaya paste, ginger garlic paste, lemon juice and salt.
• When all the spices are properly mixed, marinate beef slices in it.
• Marinate for 30 minutes.
• Heat a greased grill pan.
• Grill marinated beef on low heat for 10-15 minutes or until cooked thorough.
• Transfer into a serving dish.
• Garnish with coriander and lemon wedges
• Serve hot with naan and raita.

Bharwa Bhendi

Assalam-o-Alaikum haaziren...ummid hai aap sab khoob honge...lijiye aaj aapki rotion ka zaayeqa dobaala karne aai hai bharwa bhendi...ye sabzi apni luzzaton ke saath sehath ka bhi khayaal rakhti hai...aapki insulin say iska puraana yaaraana hai....phir kyon na dosti nibhaii jaaye...khaai jaaye aur khilaai jaaye....


Ingredients
-----------------
Bhendi 1lb
Dhania/Coriander Seeds 2 Tbsp
Cumin Seeds/Jeera 2 Tbsp
Mirchi Powder 1/2 tsp (or as per taste)
Amchur Powder 1 tsp
Salt as per taste
Turmeric 1/4 tsp
Hing / Asafoetida couple pinches
Oil
Onions finely chopped 1/2 cup


Direction
------------

Wash, wipe and chop off the ends of bhendi/ ladies finger and set aside.

Grind coriander and cumin to a fine powder or use store bought dhania and jeera powders.

In a bowl, add dhania powder, jeera powder, mirchi powder, amchur powder, salt, turmeric, hing and mix them well.

Now make vertical slits in all the bhendis. Take care not to completely cut the bhendi. Leave about one centimeter on either ends when making slits.

In each of the slits, carefully spoon the masala and set aside.

In a heated wok/kadai add 2 tsp of oil and saute the finely chopped onions. Transfer the sauteed onions onto a bowl.

In the same kadai, add 2 tsp of oil and saute gently arrange the behendis/ ladies finger. Fry them until they are slightly crispy. Keep stirring them carefully so that they get cooked evenly.

It should be done in anywhere between 15 - 20 min.

Palaki pakodiyaan

Salaam Dosto.....chaliye aapki weekend ko harabhara kiya jaaye....kuch kurkurey hariyaaley pakodon ke saath...aapki haftabhar ki thakan ko rukhsat karke aaj ki shaam may taazgi bhar kay aapko nihaal karne ka zimma le chuki hain ye...mazedaar swaad say, sehath say bharpoor paalaki pakodiyaan...

bilkul asaan hain ji banaane may bhi chabaane may bhi....daanton ki bhi zarurat nahi padti...sach..much....ghar ke bache badey budhe sab khaa kar mast hokar aapka din banaane waale...banaayen...khaayen...khilaayen..
Ingredients
-------------------
Spinach (Palak) 1 bunch
Onions - 2
Besan Powder -1 cup
2 table spoons rice powder
Green Chili - 10 nos
Coriander-1/2 cup finely choppedCurry leaves 2 strings
Ginger Garlic paste - 1 tsp
Red Chilli Powder
1/2 tea spoon Ajwain (carom seeds)
turmeric powder 1/4 tsp
Salt to taste
Oil to fry

Direction
------------
Clean Spinach and chop it finely.
Chop the Onions, Green Chili,Coriander, Curry Leaves finely.
Put Everything in to one big bowl, add besan poweder and corn flour powder,salt , ginger garlic paste and mix it with little water.
Dont mix too much of water otherwise it will become too watery and will observe too much of oil while frying
So make it as a thick paste with out adding too much of water
Heat sufficient oil in a pan for deep fry in a pan. With your fingers drop small pakoras in the oil and fry until golden color.
Remove from the oil, drain on a kitchen paper towel and serve hot with tomato sauce or any chutney.

Her-Dil-Aziz Paalak paneer

Khush Amdeed Dosto..ummid hai ke aap sab kamaane khaane may masruf honge...yehi tou life schedule hai...ye zaruraten hain zaruri...jinko her haal may karna hai puri...insaan ka nizaam-e-zindgi isi hisaab say chalta hai....insaan ghiza ( food ) say hi phalta hai, phoolta hai...hai k ny...

So aaj aapke liye hari sabzi laai hun...iron ki kumi door karne waali..so aaiye paalak per paneer sajaayen...ye simple si khush zaayeqa recipie khaane khilaane waalon may her-dil-azeez hai..


 Ingrediants
--------------------

Palak 1 big bunch,

 paneer-100gms,

1 onion,

1 tomato,

ginger garlic paste 1 tsp,

salt to taste,

coriander powder 1tsp,

garam masala 1/2 tsp,

oil

chilli powder 1/2 tsp,

cream-50gms.

Directions

--------------

Wash palak or spinach nicely and chop it.

Cook in a open pan for a while and keep it aside to cool down.

N^ow chop the onion,tomato and make a paste of it in the blender.

Also make paste of palak and keep aside.

Cut paneer into cubes and fry in oil till slight brown.

Now add sufficient oil to make the palak paneer in the desired pan.

First put the ginger garlic paste and saute it.

Add the onion-tomato paste and saute again.

Add the coriander powder, chilli powder, salt yo taste and stir fry all the masala well.

Once the masala starts leaving its sides add the palak to it and mix well.

Bring palak to a boil and now you may put the paneer pieces in it.

Add garam masala an stir well.

There is no need to add water to this since spinach contains water already.

Bring to a boil nicely for 4 to 5 mins and take it off from the fleme.

Whip the cream and pour it over the palak paneer.
Palak paneer tastes well with Naan,Rotis or even with pullav.

Machli ki biryani

Assalam walaikum Dosto

Aapke liye hasb-e-waada phir say ek aur zaayeqa le kar haazir hai mera dastarkhwaan…ab ye recipie aapke dastarkhan per jalwanuma hogi..insha Allah..kyon kya khayaal hai..ab jub ke vitamin D aur omega3 ki baat her taraf chal rahi hai tou phir kyon na machli ko khaane may shaamil kiya jaaye..baar baar…her zaayeqe may ye lazeez yaane key tasty hoti hai..khaane may bhi achi aur health ke liye bhi fayedemand…ye ek shahi recipie hai..isey aapke dastarkhaan per ezzaaz bakhshen..aur apne doston ka dil khush kar ke ezaaz paayen…

jub mezbaan ,mehmaan ke liye khaas ehtmaam karta hai tou mehmaan tou khush hota hi hai, khuda bhi khush hota hai aur mezbaan per meherbaan hota hai…

so  chaliye mazeed dair na karte huye  apni pasandeeda Machli biryani  banaayen…khaayen aur khilaayen.

Haan ek personal jazba share karun aap sab say…

Jub bhi hamaare ghar koi dawat arrange ki jaati hai,tab ekdin pehle say ek naii tawanaii, ek naya shauq apne pure josh ke saath mehmanon ko khush karne ki tarkeeben sochne lagta hai…aisa kya banaayen jisey khaa kar aane waalon ka dil khush hojaaye aur hamaara dil bhi khush ho ke chalo hamaara ehtmaam, hamaari mehnath kamyaab huii…ye huii mohabbat ki baat…so mohabbat Karen mohabbat paayen…is gul say apna gulshan sajaayen…

------------------------------------------------------------------------------------------------------------------------

Ingrediants

---------------------

1/2 kg kingfish /pamfret  fish/or any boneless fish

1/2 kg basmati rice , washed and soaked for 30 minutes

3 medium onions , peeled,washed and sliced

1 1/2 cups oil

1/2 cup nonfat plain yogurt , beaten

1 medium tomato , washed,peeled and chopped

3 tablespoons fresh ginger-garlic paste

2 teaspoons green chili paste

1 teaspoon cinnamon

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon red chili powder

salt

1/4 cup mint leaves , washed and chopped (or more if desired)

1/4 cup  coriander leaves , washed and chopped (or more if desired)

For marinating the fish

2 tablespoons lemon juice

1 tablespoon red chili powder

salt

Directions:

---------------------

Marinate the fish with the ingredients mentioned under"marinating" for 30 minutes in a dish.

Keep aside.Heat oil in a pan.

Toss in the sliced onion and stir-fry it until its brownish in colour.

Remove it from the oil.

Crush the fried onion and keep aside.

Fry the marinated fish in the remaining oil.

Pour the remaining oil in a pan.

Add the ginger and garlic pastes and green chilli paste.

Stir-fry for 2 minutes until the oil separates from the pastes.

Now add all the masala powders, chopped tomato , mint and coriander leaves to it.

Mix well.

Stir in yogurt and the crushed and fried onion.

Add salt to taste.Cook for 5 minutes, stirring continuously, on medium heat.

Add the fried fish, corriander and mint leaves.Now boil the rice in a large pot till it is 75% cooked.

Drain the water.

Alternately, arrange layers of rice and fried fish in this.

Close and seal tightly with atta dough{wheat flour dough which we use to make Indian flatbreads/chapatis}.

Cook on high flame for 5 minutes.Lower flame and cook for 20 minutes on very low heat.Break the seal, uncover, mix well and serve hot with a raita of your choice.

Enjoy!

Bread Pakoda

Salaam Dosto....shaam ki thakan door karne ke liye bhi koi chatpata zaayeqa chahiye...so lijiye mazedaar asaan simple si dish...ummid hai ke aap log isey pasand karenge...so banaayenge bhi...khilaayenge bhi....


zindgi thakan ka naam nahi...bulki tabdili ka naam hai...koi mosam eksaan nahi rehta...na kisi ki umr eksi rehti hai...zamaaney badalte hain....per ek cheez nahi badalti....chah...khahish...aarzoo...wahi rehti hai....agar koi arzoo takmil chahti hai tou uske liye koshish darkaar hai...so her khahish aapko hi talab karti hai...baghair aapki shirkat ke ( participation kay ) her kaam adhura hai...so thakan ka chola utaar phenkiye...khud may chusti jagaaiye....dekhiye aapka blood circulation bhi khush hogaya hai....aapki khoon ki rawaani hi aapki jawaani ka sabut hai...ok tou phir aayen chula jalaayen ji....khaayen khilaayen ji....
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Ingredients:
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1. 1 cup gram flour (besan)
2. 1.5 cup oil for deep frying
3. 6 tbsp corn flour
4. 6 tbsp refined flour
5. 5 to 6 bread sliced into four pieces Or into 2 pieces
6. 1 tbsp ginger-garlic paste
7. 1 tbsp baking powder
8. 1/2 tbsp coriander seed powder
9. 1/2 tbsp turmeric powder
10. 1/2 tbsp cumin seed powder
11. 1 t/s red chili powder
12. 1/2 tbsp fennel seed powder
13. 1 tbsp garam masala powder
14. 1/2 t/s asofoetida (hing)
15. 1/2 t/s raw mango powder Or lime juice
16. rock salt/ salt as per taste
17. 1 green chili chopped
18. 1/2 cup chopped coriander leaves
19. 1/2 onion finely chopped
20. 7 to 8 tbsp water

Method:
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Slit bread into 2 pieces Or into triangular shape. Keep them aside.

Take a mixing bowl. Mix all the ingredients except oil and water. Lastly add 2 tbsp oil and water. Beat this mixture with a spoon. Ensure no lumps are formed.

The batter should be of thick consistency. If your batter is thin add some more flour to it.

Place a frying pan with oil on medium heat. Allow the oil to get hot.

Dip sliced bread into the batter. Coat from all sides. Gently leave them in hot oil. Fry from both sides until nice golden brown in color.

Repeat the same with other sliced bread. Place them on tissue napkins to absorb excess oil.

Serve hot on a platter with chutney, sauce along with a hot cup of tea. I served my bread pakoras with garlic coconut chutney.

Tip:

• You could just use gram flour instead of corn flour and refined flour.
• You could use baking soda instead of baking powder.
• Another variation would be fry paneer Or tofu in the same batter instead of bread.
• Ensure once you frying the heat is on low mode else your pakoras wouldn’t fry properly inside.
• You could use any herb you want for these pakoras.
• If any batter remains don’t worry store them into fridge. Use this batter for frying pakoras next time…

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Ingredients

• 1 cup gram flour (besan)
• 1.5 cup oil for deep frying
• 6 tbsp corn flour
• 6 tbsp refined flour
• 5 to 6 bread sliced into four pieces Or into 2 pieces
• 1 tbsp ginger-garlic paste
• 1 tbsp baking powder
• 1/2 tbsp coriander seed powder (dhaniya)
• 1/2 tbsp turmeric powder (haldi)
• 1/2 tbsp cumin seed powder (jeera)
• 1 t/s red chili powder
• 1/2 tbsp fennel seed powder
• 1 tbsp garam masala powder
• 1/2 t/s asofoetida (hing)
• 1/2 t/s raw mango powder Or lime juice
• rock salt/ salt as per taste
• 1 green chili chopped
• 1/2 cup chopped coriander leaves
• 1/2 onion finely chopped
• 7 to 8 tbsp water

Instructions

1. Slit bread into 2 pieces Or into triangular shape. Keep them aside.
2. Take a mixing bowl. Mix all the ingredients except oil and water. Lastly add 2 tbsp oil and water. Beat this mixture with a spoon. Ensure no lumps are formed.
3. The batter should be of thick consistency. If your batter is thin add some more flour to it.
4. Place a frying pan with oil on medium heat. Allow the oil to get hot.
5. Dip sliced bread into the batter. Coat from all sides. Gently leave them in hot oil. Fry from both sides until nice golden brown in color.
6. Repeat the same with other sliced bread. Place them on tissue napkins to absorb excess oil.
7. Serve hot on a platter with chutney, sauce along with a hot cup of tea. I served my bread pakoras with garlic coconut chutney.

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