Jhingon Ka Dupiaza / Priye Prawn Curry

Dosto…ummm.. yummy morning…kyonki aaj subah subah jhingon ka khayaal aaya hai…so unke zaayeqe ka khayaal subah ko mazedar kar gaya…socha kyon na aapki subah bhi yummy kardun….jaise subah subah aapki chahat ka deedaar aapko tar-o-taza kardeta hai bilkul usi tarha is recipie ka zaayeqa aapko hasaash bashash kardega…sach much..azma ke dekh lijiyega…

Ingredients

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3 tbs cup oil

2 lbs cleaned jumbo prawns.

2 medium blended onions (paste).

1 tsp ginger & garlic paste.

1 tsp red chili powder

1/2 haldi

½ coriander powder

water as per need

1/4 cup whipped yoghurt

¼ cup chopped coriander

6 slit green chili

Directions

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In a Karhai heat the oil & fry the prawns till they change..

Add Onion paste, ginger, garlic, & all the spices toss & turn for 3 min.

Pour water & bring to the boil. Lower the heat a little & cook.

Add yoghurt,.Sprinkle with chopped coriander & green chili & toss to combine all.

Remove from heat & serve hot with rice or roti.

Rawa Dosa

Haan dosto

Kaafi dino baad aap sab ke darmyaan phir wahi zaayeqe ke saath..ummid hai aap sab ache rahe honge..aur dua bhi yehi hai ke khuda aap sab ko apni tamaamtar niyamaton se nawaze..unhi may se ek hai zaayeqa…lijiye aaj aapko ghar baithey sarvana Bhawan ki yaad taza karaane waala mazedar Rawa Dosa khila dun..tou aaiye sudden surprise Dosa banaayen khayen aur khilaayen…phir der kaisi…bas shuru hojaaiye..

Ingredients

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2 cup rava[suji]

1/2 cup curd

1 finely chopped onion

1 chopped tomato

2 tbs chopped coriander leaves

2 tsp chopped green chilly

salt to taste

Direction

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Mix rava and curd in a bowl to make a smooth batter. you can add some water also. leave it for half an hour,add onion,tomato,coriender leaves,chilly and salt,put a non stick tava on flame,pour two tablespoon batter on it and spread nicely,after one minute,turn it on the other side,when it turns golden brown remove it from the flame.serve it with coconut / tomato chutney and Sambaar...

Pongal

Haan tou dosto namak aur shakkar dono Ghiza ke aham juz hain..ye na hon tou zayeqon ki rangarangi kahaan..inhi se tou hissen bedar rehti hain…mukhtalif ehsasaath ki misaal milti hai…tou kyon na dono ko bek waqt banaya jaaye aur zindgi ke lazeez zaayeqe ki ahamiyet ko celeberate kiya jaaye..aaiye phir banaayen….ye south Indian pongal…yaane zaayeqedar chawal….

Ingredients

1 cup rice

1’4 Green gram dal

1 cup Brown sugar /guud

1 cup Milk

2 tbs Ghee

5 Cardamom

Cashew and raisin

1 / 2 cup Grated Coconut

Direction

Cook the rice and dhal together adding 3cups of water and one cup of milk in a cooker, and mash it well.

In a heavy-bottomed vessel add ¼ cup water and the brown sugar and keep it on a low flame.

When the brown sugar melts completely, strain and remove .

Add the mashed rice and dhal mixture to the brown sugar syrup stirring slowly. Then add grated coconut and crushed cardamom.Heat another vessel with ghee. Fry the cashew first and then add the raisin.

Add this fried cashew, raisin and rest of the ghee to the above mixture. Your sweet pongal is ready to serve.

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Ingredients

1 cup rice

¼ cup Green gram dhal

small piece of Ginger

1/ 2 tsp Cumin seed / zeera

½ tsp whole Black pepper

1 spring Curry leaves

Ghee- 2 tablespoons

2 tbs Cashew nut

salt

Direction

cook rice and dhal together till done, adding ½ teaspoon salt.

Pour ghee in a pan and add finely chopped ginger and then the cumin seeds, pepper and curry leaves with cashew nuts.

Then add the mashed rice, dhal mixture to this and stir for a few minutes on a low flame.Your pongal is ready to serve…

Coconut Rice

Good morning Dosto ..dekhiye aaj aapke liye good cholostral ( coconut) se bhari recipie laai hun...nariyal ke anek fayede hain. ye mouth ulcer ke liye karamad hai..aur zayeqe ke liye zubaan ka tandurust hona zaruri hai..hai k ny...ye behad lazzeez recipie hai...aap isey kisi bhi zaayeqe ke saath nosh farma sakte hain...simple and delicious...just try it..

Ingredients

2 cup basmati rice

2 Onion

5 Green Chillies

4 Clove

2 piece Cinnamon

1 Tsp Ginger Garlic Paste

handful Mint Leaves

2 cup Coconut milk

2 cup water

2 Tablespoon Oil

Salt

Direction

Heat a pressure cooker adding the oil. First add the clove and cinnamon and then add the chopped onions, green chilly and fry till the onions turn golden brown. Then add the ginger garlic paste and mint leaves. Finally the washed rice can be added along with coconut milk, water and salt. Bring to full pressure on medium heat and then lower the heat.

Nihaari

Dekhiye Dosto..mujhe patta chal gaya hai ke aap logon ne is page ko niharna chod diya hai..isliye is udaas mosam ko khushgawar se zaayeqe ke humrang karne aai hun….Nihaari ke saath….ye shahi zaayeqa shahi dawat ki pasandeeda recipie hai…aur waise mere dost shahon se kum nahi…aap sab ka shahana istaqbaal hai is lajawaab zaayeqe ki dawat per..lo ji…aapne poocha nahi..dawat kahaan hai…aji aur kahaan…aap hi ke ghar…hum aap aur Nihaari…ek dusrey se milenge baari baari…

INGREDIENTS

2 lbs Legs of Lamb
2 lbs Lamb chops
3 chopped Onions
5 Green Cardamoms
5 Cloves
2 Cinnamon sticks
2 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
Salt
3 tbs Ginger Garlic Paste
1 cup Yoghurt
2 tsp Gramflour
1 tsp Garam Masala Powder
1 tsp Mace and Green Cardamom (Jaivitri and Chhoti Elaichi) powder

Direction

Chop the onions,Whisk the yoghurt in a bowl,Clean lamb pieces
Heat 100gms Ghee in a wide pan, add chopped onions.Saute the onions until golden brown
Add , cardamom, cloves, cinnamon and lamb. The onions will begin to liquify. Saute on high heat until all the liquid has evaporated.
Add coriander powder, red chilli powder, turmeric powder and salt. Stir.
Add ginger paste and garlic paste. Saute on high heat until fat leaves the masala.
Add yoghurt, bring to a boil and reduce to medium heat.
Saute for 10 minutes. The yoghurt will reduce considerably.
Add 3 to 4 cups water and bring to a boil.
Cover and simmer, stirring occasionally. Wait until the lamb is tender. If cooking in a pressure cooker, bring water to boil and cook under pressure for not more than 2 whistles.
Remove the pieces of meat from the gravy and keep aside.
Take the remaining ghee in a separate vessal. Add the gramflour. Saute briskly over low heat, stirring constantly, until light brown.
Add the separated gravy to this flour. Mix well, ensuring that there are no lumps.
Add the lamb pieces to the thick gravy. Bring to a boil.
Add the garam masala powder, mace and cardamom powder. Stir,cover and simmer for 20 minutes.
Now Remove and serve hot.you can enjoy this taste may best Nihari with rice ,crispy parathas or garma garam ,erm erm chapaathis.

Samosey

Azeez Dosto..lijiye ek aur zaayeqa aapki hasen sham ke naam...mujhey ummid hai ke aap sab apni masrufiyaton ke bawajud zaayeqe tak zarur pahunchenge paayenge aur khaayenge......kyonki zaayeqa na ho tou zindgi ki subahen udas aur shaamen pheeki hain..inme ulfat ki chaasni aur zaayeqon ki raunaq lagi rahe acha hai...to phir koshish kijye ke zindgi ke her pal se zindgi yaane ke khushi kasheed ( nichodna) ki jaaye......aaj ki shaam in chatpate samoson ke naam...

Ingredients

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For dough:

2 cup flour

3 tbsp oil or ghee

a pinch of baking powder

1/2 tsp salt.

water as per required.

For filling

6 hard boiled eggs

1/4 cup shredded cheddar cheese

1 tsp salt

1/4 tsp black pepper

1/4 cup chopped coriander

5 chopped green chilies

Oil for deep frying.

Directions

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mix all ingrediants until you get a nice dough.

In a mixing bowl combine all the filling ingredients & toss well.

Divide the dough into balls & roll out into thin 5 inch circle.

Fill each wrapper with filling & fold into half circles. Stick the sides with a littlel water.

Do the same until all the filling has finished.

Heat oil in and deep fry the samosas.

Serve hot with chutney or sause .

South Indian Fish curry

Jee Dosto…ekse zaayeqon ne aap sab ko gar thaka diya ho tou kyon na kuch khatta hojaaye..yaane ke machli ka khatta salan..mera matlab hai machli imli ke saath…kha kar bataiye ke ye zaayeqa anokha hai k nahi…ye south Indians ki pasandeeda dish hai..jisey log bade shauq se banaate hain shauq se khaate hain shauq se khilaate hain…so ye shauqeen logon ka zaayeqa hai..try kijiye…Machli sehatafza ghiza hai…ye omega3 vitaminD ke saath saath cholesterol free bhi hai..ye zod hazam ghiza hai yaane k asaani se pachne waali …zarur azmaaiye…

Ingredients

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3 lbsFresh fish tilapia / cat fish

½ cup cooking oil

3 medium sized onions (about 2 cups finely chopped)

3 tomatoes

1 tsp mustard seeds

some curry leaves

1 tbp roasted cumin and fenugreek powder

2 tbp coriander powder

½ tsp turmeric powder

3 tbsps chilli powder

1 cup tamarind paste /pulpor as you like

8 green chillies

freshly chopped coriander for garnish

½ cup coconut past / milk

Salt to taste

Direction

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Grind onions and tomatoes in a fine paste.

Heat oil in a deep and wide bottomed pan., add mustard seeds curry leaves and gren chilies, let them crackle.

Add the grinded paste, cumin fenugreek pwd, coriander powder, turmeric, chilli powder and fry for a minute on low flame.

Add the extracted tamarind juice, coconut paste ,coriander leaves and bring it to a good boil.. Let it cook on high flame till the froth on top disappears, and oil starts separating on top of the gravy. Taste the gravy and adjust salt, chilli powder or tamarind juice if required.

Gently place the fish pieces in the pan, reduce the flame to low, cook covered for 10 minutes till the gravy thickens and oil floats on top. Once you add the fish pieces to the gravy do not mix it, lest the pieces would be break.

Add freshly chopped coriander leaves. Serve with steamed rice.