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Showing posts from June, 2014

Mint Paratha

Mint mint every where don't know what to do with all of it. So tried mint pratha and I must say experiment successful.
Atta - 2 cupsCumin Powder: 1 tspCoriander powder - 1 tspsGreen Chillies - 2 finely choppedGinger - about 1/2 tsp grated finelyTurmeric powder - 1/2 tspRed Chilli powder - 1 tspSalt - to tasteBoiled and grated potatoes - 1 big potato or 2 small onesFresh mint - 1 big bunch chopped finely.Olive oil - 1/4 cupWater - to make the dough
Procedure: Start with regular atta.  Finely chop the mint into small bits and add to the atta.  Add oil to the atta. Add boiled and grated potatoes and rest of the atta. Knead it into a soft dough by adding water a little at a time. Take medium sized balls of the dough and roll out into a not too thick- not too thin paratha. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After …


Luchi is a deep-fried flatbread made of all purpose flour (maida) that is typical of Bengali cuisine, Assamese, Maithili and Oriya.  They are usually served with dum aloo, chole, egg curry and kheer.
All purpose flour: 2 cupsSunflower or any white oil: 2 tbsp+1tbspSalt: 1/3 tspWarm WaterOil for deep frying
Procedure: Sieve the all purpose flour with salt  Add 2 tbsp oil to the flour and mix with fingertips.  Add adequate water to make the dough, add water little at a time, if it becomes sticky add more flour. if hard, sprinkle little water and knead again. Luchi dough is needed to be very soft n smooth and this texture is only obtained by kneading the dough on an oiled surface.  Do the kneading with the heel of your palm.  When its done pour 1 tbsp of oil over it, cover and let it rest for half an hour. This will make the luchis soft and puffed up.  Then make small balls of pinching golf ball sized dough.  Roll it tightly between your palm to make it smooth.  Heat oil in a deep pan or…

Chicken Mughlai

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India, Pakistan and the Indian city of Hyderabad. The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
Dishes include various kebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani.


Chicken Pieces : 2 poundsGreen Chillies: 4Garlic: 20 flakesGinger: 2  inchGaram Masala Powder: 1 tspTurmeric Powder: 1 tspRed Chilli Powder: 2 tspCurd: 1 cup beatenCloves: 12Peppercorn:12Cinnamon: 1 inch 2 sticksCardamom: 8Almonds: 16Cumin Seeds: 1 tspCoriander seeds: 1 tspOnion: 2 large thinly slicedTomato: 2 large: pureedOil: 4 tbspSalt

Prick Chicken all over with a fork.
Grind green chillies, 12 garlic flakes, half of…

Bhuni Chana Dal aur Paneer

Its a north Indian dish that is quick & easy to prepare and delicious.  It goes real well with paratha or poori. Ingredients: Bengal Gram: 1 cups soaked for 2 hrsPaneer: 1 cup cur into cubesPotato: 1 large cubedGinger - garlic Paste: 2 tbspWhole dry red chili: 2Cloves: 4Bay Leaves: 2Cinnamon: 2 inchOnion: 1 large finely choppedTurmeric Powder: 1 tspRed Chilli Powder: 2 tspTomato: 2 large finely choppedSalt: as per tasteOil: 2  bspCoriander Leaves: 2 tbsp choppedWater: 4 cups
Procedure: Heat oil in a pressure cooker. Add whole chillies, cloves, bay leaves, cinnamon and cardamoms.  Stir for few seconds and add onion and fry till golden brown. Add ginger garlic paste stir foe few seconds. Add turmeric and chili powder, tomatoes and 1/4 cup of water. Cook till tomatoes are mushy and oil separates from the masala. Add bengal gram, potato cubes and salt, stir fry for 2-3 min. Add remaining water and stir. Close the cooker, bring to full pressure on high heat. Reduce heat and cook for  5 more minute…