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

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 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…

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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!