Surkh Murgh ( chicken laali )

Salam Dosto.....lijiye phir hum aur tum aur dastarkhwan....kyon na hum badayein is niyamat ki shaan....khuda ne insan ki khatir kya kya nahi nawaza...in niyamaton ka iwaz shukur ke siwa kya hosakta hai...usne zindagi ke liye ghiza bakhshi...ghiza ke saath zaayeqa bhi...ab insan kahan chund zaayeqon per tamam karne waala...vo aur aur ki khoj may kya kya khojta chala gaya....aur ek khoj ye bhi teheri...dosto bi murghi ne anek zaayeqon may khud ko pesh kar ke kitne dilon ko shaad kiya...ek hamare ghar ki nhanni ki demand roz yehi hai...chicken chawal...hmmmm...to chalein aaj hum bi murghi ku halke phulke masalon se arasta karein...aur aapke dinner ki ,lunch ki, dawaton ki zeenat badhayein....zindagi hazar niyamat hai aur us per ye zaayeqa mazeed inayet hai....

to phir chalein jhatpat murgh chillie masala tayar karein..aayein aayein....is zaayeqe ko mohabbat ka salam aaj ye rahega ulfat ke naam....



Chicken Chilli Masala
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Ingredients 
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500 gms chicken
3 big onions
A bunch of coriander leaves
10 green chillies
2 Tbsp peppercorn
1 Tbsp jeera
A bunch of curry leaves
1 Tbsp ginger-garlic paste
4 Tbsp oil
Salt, to taste
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Direction
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Grind coriander, ginger, garlic, curry leaves, jeera, pepper corns and green chilli together. Make an onion paste. Wash the chicken and drain the excess water. Add the paste made out of the ingredients and 1 tsp oil to the washed chicken and allow it to marinate for half an hour. Heat oil in a pan.Add the onion paste into the pan and allow it to fry till the raw smell of the onion is gone. Once it turns brown in colour, add the marinated chicken and allow it to cook on a low flame till the chicken is cooked. (Add water in small quantity as and when required.)Add the required amount of salt once the chicken is cooked and allow it to cook for a couple of minutes to let the chicken absorb the salt. The chicken is ready to serve. 

Note: Do not close the lid while the cooking the chicken and keep stirring it every 5 minutes so that it does not stick to the pan. 

Puri garam garam...

Adab Dosto,aaj phir hum hain aur aap ki yaad aur iske saath ek zaayeqa aap ki khatirdari ki khatir pesh hai...ye stuffed puries khususan bachon ki marghub dish hai...isey bataur snack lunch box ki zeenat bana sakte hain aap...ye aur baat hai ke bache to bache baap re baap ka shor bhi mach sakta hai...gharz ye ke her ek ki pasandeeda hain ye khasta namkin aur chatkhaare daar puriyaan...asan hain banane may us se bhi asan hain khaane may...muh khula aur ye jaa vo jaa...ghaayeb...seedhe dusri ki taraf dil lalchane lagta hai...dusri puri kuch aur nahi saheb..khayal ki udan dastarkhwan tak hi rahe warna hosakta hai biwi meherbaan hokar pehelwan na hojaaye...puriyon ki bajaaye belan haath aaye....so zaayeqa ki shert sirf biwi vo bhi ek adad...

chalein hum aur aap aur ye puriyaan....mitaayein fasslon ki dooriyaan...

Stuffed Puri

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Ingredients 
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1 cup flour
1 cup arhar dal (split pigeon peas
1 tsp red chilli powder
1 tsp asafoetida (hing)
1 tsp fennel seeds, roasted and powdered
1 tsp ginger paste
1 tsp kaala jeera (onion seeds)
Vegetable oil to fry
Sugar to taste
Salt to taste

Direction
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Strain arhar dal (split pigeon peas) and blend along with hing and fennel powder to form paste. In a pan heat 2 tbsp oil. Add kaala jeera, ginger paste and a pinch of salt after 5 to 10 seconds. Saute for 5 to 10 seconds again. Add arhar dal paste, 1 tsp sugar, 1 tsp salt, red chilli powder and cook on low flame until the water is absorbed well. Stir in the middle to avoid sticking to pan.

For the dough:In a bowl take flour, 1 tsp salt and 2 tsp sugar.  Add 1 cup warm water.Keep the dough covered for 20 minutes before cooking.Roll a dough to make a small round and place 1 tbsp of stuffing in the center. Bring all the edges together and close it. Roll again to give the shape of a puri. Apply the same process to the rest of the dough.In a pan heat enough oil for deep frying. Slide one puri into oil and turn it over when one side starts to inflate. Make sure that both the sides are well fried. Serve hot with masala aloo or sweet tamarind syrup and curd.

They're part of a typical Sunday breakfast . Killer lentil stuffed puris that are hot, round, fluffy and will surely make your day.

1. .

Hara Bhara Moong ka Dosa......

Salam dosto....aaj phir hum aap ke rubaru hain..iska matlab hai ke hawason per apna qabu hai...aur hum aapko ek achi si healthy recipie say milaane aaye hain...ye Andhra pradesh ke ghar ghar ka pakwan hai..aam taur per banta rahta hai....daalon may daal moong ki daal  bachon se le kar buzargon tak ki zaruratein puri karne waali...parhezi aur ghizaaiyet se bhar poor....tou phir chalein kal ka break fast isi moong daal ke cheelon ke naam....kha kar dekhein phir khila kar dekhein...aap kya kehte hain aur kya sunte hain....chalein rasoii may....apni pasandeeda machaan jo hai jahaan se najaane kitne sher dil shikaar hotey hain..

Ingredients

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2 cups whole moong dal - cleaned and soaked for an hour

1/2 cup rice - cleaned and soaked for an hour

Green chillies - chopped to taste

1 inch ginger piece grated

1/4 tsp asafoetida powder

1 tsp salt

1/4 cup coriander leaves - chopped

1/4 cup onions - chopped oil

Oil for pan frying

Direction

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Moong ka cheela..(Green Gram Dosa)

Drain the dal and rice and grind coarsely. Mix in the chillies, ginger,salt, coriander and onions and make the batter in a dropping consistency.  Proceed to make like dosas--heat tawa or griddle, splash some water over it and immediately spread some oil,pour some batter and spread out. When edges start to rise, put oil all around and a little bit on top. Will come off clean when cooked.  Serve with coconut chutney.

Suhaani Fish Biriyaani.....

Adab Dosto...ummid hai ke mosam-e-germa ki amad ne hawason per bijli zarur girai hogi...magar inhi bijliyon say koi pehle ek adh badal baras bhi sakta hai...per ghum na karein..ye tou mosam ka mizaj hai..per aapka mizaj tou zaayeqaana hai..hai na ? serdi ho ya germi, andhi ho ya tufaan, sab ke gharon may bante hi rahenge pakwaan...phir dair kis baat ki...is weekend ko apne haath se phisalne na dein...bas ji machli ki tarha waqt bhi ud ud kar farar hona hi chahta hai..zara apni giraft mazbut rakhein...aur miss machli se request kar hi lein...ke aaj hum tumhaari shaan badhaayenge...tumhein tawwa fry nahi biriyani may sajaayenge...ye fish biriyani lajawab hoti hai...khaane waala khilaane waala dono hi khush hojaayenge..tou phir bismillah karein ....

Ingredients

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1 kg king fish palmfret fish

1/2 kg onions

10 green chillies

 ginger

 garlic

 Juice of 2 lemons

1 cup coriander leaves

Mint leaves ¼ cup for garnishing

1 cup yoghurt

Salt to taste

1 kg rice ( basmati )

3 Tbsp ghee

1 cup cooking oil

½ kg tomatoes

1 tsp turmeric powder

water (in proportion to the number of cups of rice)

6 pods cardamom

4 cinnamon sticks

½ garam masala

Direction

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Take half portion onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Apply turmeric powder with enough salt and little water on the fish.  Heat oil in a frying pan. Lightly fry the fish till half done and keep aside.  In a heavy-bottomed vessel, heat oil. Grind the remaining onion in a blender with 1/2 cup water. Add this onion mixture to the hot oil.  Meanwhile crush ginger, garlic and chillies. Add this paste to the onion mixture. Stir well for 3-4 minutes.  Add tomatoes, yoghurt and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.  For the Rice:  Heat ghee in a non-stick vessel.  Add 1/2 chopped onion, cardamoms and cinnamo,let  the onions fry for 5 min ,add the washed rice (drain without any water).  Add boiled water (1:2 ratio) and salt and cook on high flame till the water is absorbed by the rice.  Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice.  Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of the fish masala. Toss some fried onion, and a little garam masala powder and cover with a rice layer.  Layer it up, finishing with the garnishes on top.  Put the biryani on dum with light heat for the flavours to develop. Serve hot.

Biriyani Hyderabadi.................

Assalam-o-Alaikum  shaayeqaan-e-pakwaan…ummid hai ke mosam ne mizaj aur zaayeqe dono per koi khaas asar nahi choda hoga..kyon….is tez-raftar daur ki yehi tou khasiyet hai ehsaas se tak mauqa chin leta hai mehsus karne ka…dil aur dimagh is qadar masruf hain ke khud apni bhi khabar nahi milti….kyon na khud ko kuch sakun ke pal atta kiye jaayen…ye usi ka bahana hai…jis ka naam banana aur khaana hai…

Ye hyderabadi Biriyani bilkul asani se ban jaati hai aur zaayeqa may lajawab hai.....aur dastakhwan ki shaan bhi….mera khayaal hai aap may se bahut se logon ne banaii bhi hogi khaai bhi hogi…magar ye mujhe behad pasand hai aur mai apni pasand aap sab se share kar rahi hun..

Ingredients

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1 kg meat

1 Tbsp salt

1 Tbsp ginger garlic paste

1 Tbsp red chilli paste

1 Tbsp green chilli paste

2 cups sauted brown onions to taste

1/2 Tbsp cardamom powder

3-4 sticks cinnamon

1 Tbsp cumin seeds

10  cloves

pinch of mace

mint leaves to taste

2 Tbsp lemon juice

1 cup curd

¼ cup clarified butter

750 gm semi cooked rice

1 tsp saffron

1/2 cup of oil

Method

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Clean the meat. Then in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauted brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.  Add curd, clarified butter, saffron, water and oil and mix it well.  Leave it for 2 hours for marination…after two hours add semi cooked rice ( ,Now apply sticky dough on the sides of the pan.  Cover with lid to seal it and cook for about 45 minutes.  Yummy Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs and serve hot.

If u want to make chicken biriyani u can mix all ingrediants  and add  half cooked rice and cook for 25 minutes..

Aapam with chicken shorba (stew)

Adab Dosto...lijiye aaj hum ek aur naii recipie ke saath haazir hain...ye lajawab swad konkan aur keral ka mishran hai...yaane ke zaayeqa ek hai aur dil anek...ye mazedar chikcen stew aur chawal se bane huye crepe waqi may din bana dete hain...is lajawab recipie ko zarur azmaayen...weekend ko yaadgaar bana dein...Doston ka dil khush kar dein...ye recipie aapko hi nahi bulki aapke chahne waalon ko bhi khush kar degi...kamal ka zaayeqa hai ye....

Ingredients

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For the chicken stew:

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1/2 kg chicken

4 Tbsp coconut oil

2 onions finely chopped

1 red chilli (chopped)

2 green chillies (chopped)

1 Tbsp ginger-garlic paste

2 tomatoes (chopped)

2 potatoes (diced)

Coconut milk- 1st and 2nd extract from 1 coconut

Salt

Pepper

1 lemon or as per taste

Small bunch of coriander

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Method

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For the chicken stew  

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In a deep pan, take some coconut oil/ canola oil, add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden.  Add chicken to the masala mix and fry for 3 minutes.  To the chicken, add tomatoes and potatoes and mix well. Add 2nd extract coconut milk.  Season the chicken with pepper, salt and add water. Put the lid on and simmer for 45 minutes.  To the chicken add 1st extract of coconut milk, coriander and lemon juice. garnish with coriander leaves (cilantro) generously....

For the appam

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1 cup soaked rice

3 Tbsp grated coconut

1/2 tsp baking soda

1 Tbsp cooked rice

1/2 tsp salt

1 Tbsp sugar

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For the appam

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For Appam, in a deep bowl take cooked rice, add grated coconut and soaked rice. Blend it well into a smooth paste. Keep it overnight for fermenting.  To the fermented paste, add baking soda, salt, sugar and water. Blend the paste to a smooth, consistency.  In a small kadhai, pour 1 ladle of appam mix and move the kadhai such that the mix is spread out evenly.  Cover it for 1-2 minutes.  Let it cook until holes appear throughout appam and the edges become brown.

You just can't wait to taste this yummy mouth watering combination .....

Gosht khana badosh....

Assalam-o-walaikum Dosto....zaayeqa ka ye safar kahan ruk saka hai....uljhanon ko bhi aram deta hua pareshaniyon ka muh modta hua aage badhne ke mauqe faraham karta hua badhta hi chala jaa raha hai.....Mizaj ke mosm zaayeqon se badal jaate hain...

Kaafi dinon se ye safar ruka hua zarur tha magar Zaayeqa her taraf mehek hi raha tha....lijiye aaj phir ek lazeez zaayeqe ke saath aapki maiz per sajne ke liye ek chatpati main dish aaya hi chahti hai....try kijiye ....aur asani se kum waqt may luzzatdar gosht ka maza lijiye aur apne mood ko mehkaaiye....ye khushrang zaayeqa rajasthan ki meeraas hai....hum tak bhi pahuncha hai...hum hindustani panchrangi khanon ke shauqeen hote hain....hamare zaayeqon ki train pure hind ka safar karti huii dil ke junction per pahunchti hai ....chalein phir khaayen khilaayein aur hum ko azmaayen...

Ingredients

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1/4 cup oil

3 pound mutton

2 finely chopped onions

whole garam masala

2 tsp ginger-garlic paste

1 tbs red chilli powder

salt to taste

1 tsp turmeric

1 tbp coriander powder

3 tbs coriander seeds- roasted and crushed

1/2 cup yogurt

6 whole red chillies 

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Method

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Heat oil, add sliced onions and saute till they turn brown.  Then add ginger-garlic paste, garam masala, red chilli powder, salt, turmeric, coriander powder.  Add yogurt and mutton.  Add crushed coriander seeds and allow them to cook.  Garnish with pounded coriander seeds and whole red chillies.

This one will dazzle at your dinner table!