Vegetable Korma

Preparation Time: 25 mins
Cooking Time: 45 mins









INGREDIENTS REQUIRED :
Potatoes, cut in cube size: 3 nos,medium
french beans, diagonally cut: 3/4 cup
parwal, diagonally cut: 7 to 8 nos
capsicum, cube cut: 1 no
carrot: 1/2 cup
tomato: 2 nos
onion: 5 nos medium
cauliflower: 1 no medium
chili powder: 1 tsp
haldi: 1/4 tsp
coriander powder: 1 tsp
cashew nuts: 10 to 12 nos
water melon seeds: 1 tbsp
badam: 6 to 7 nos
green ilichi: 2 nos
salt to taste
oil : 1 tbsp + for frying vegetables
ginger garlic paste: 1 tbsp
fresh coriander leaves chopped for garnish

PROCEDURE:
1.Heat oil in a kadai for frying the vegetables. Before adding the vegetables add little sugar, salt and a pinch of haldi to the oil.
2.Fry all vegetables(potatoes, beans,carrot,cauliflower,parwal, capsicum and one onion) separately and drain them in kitchen paper.
3.Soak cashew nut, water melon seeds, badam in water for 10 to 15 mins, remove the skin of badam, make a fine paste of all of them
4.make a paste of nearly 4 onions.
5.heat oil in a pan.Add green ilichi and then the onion paste and saute till the onion changes its color.
6.add the ginger-garlic paste and saute till the raw smell leaves the masala by adding very little water.
7.Now add red chili powder, haldi, coriander powder, and saute it well.
8.Then add the tomatoes and other fried vegetables other than capsicum and onion and salt to taste and cook for sometime adding little water as the grave needs to be thick..
9.When the water dries up add the fried onion and capsicum and cook for 2 to 3 mins.
10.Serve hot garnished with coriander leaves.

NOTE: All vegetables should be cut nearly in the same size, cube shape.

Gobi 65

Preparation Time: 15 mins
Cooking Time: 30 mins










                                                                   
                                                                   
INGREDIENTS REQUIRED :
cauliflower, cut into medium size pieces: 1 big
corn starch : 2 1/2 tbsp(depends upon the quantity of cauliflower. if req add more)
baking soda: 1/4 tsp
red chili powder: 1 tsp
haldi: 1/4 tsp
ginger-garlic paste: 2 tsp
dark soya sauce: 3 tsp
chili sauce: 2 tsp
tomato sauce: 2 tsp
amchur powder: 1 tsp
chat masala: 1 tsp
vinegar: 1 tsp
green onion,chopped: 1/2 cup
white onion,sliced: 3 nos
oil: 1 1/2 tbsp + for frying
salt to taste
fresh coriander leaves for garnishing

PROCEDURE :
1.Wash the cauliflower with water adding turmeric powder to it, drain it and boil the cauliflower adding salt till tender.
2.In a bowl take corn starch, baking soda,red chili powder, haldi powder,1 tsp soya sauce,1 tsp chili sauce, tomato sauce, ginger garlic paste, amchur powder,
  chat masala, salt little water and mix it weii and add the cauliflower to it and mix.
3.In a kadai heat oil for frying the cauliflower and fry it till golden brown and drain it on an absorbent paper.
4.Heat oil in a pan, add the white onions and saute, then add green onions and green chilies.
5.Add all sauces and vinegar and saute till the oil separates the onion and then add the fried cauliflower and little water and cook for few mins.
6.Mix 1/2 tsp of corn starch to 1/4 th cup water and add it to the kadai and cook till it gets thicken.
7.serve hot garnished with fresh coriander leaves.

Chatpata Recipe: Chicken Dum Biriyani

Chatpata Recipe: Chicken Dum Biriyani:                                              preparation time : 30 mins                                             cooking time:  45 ...

Chatpata Recipe: Garlicky Chili Potatoes

Chatpata Recipe: Garlicky Chili Potatoes:                                                       Preparation time : 10 mins                                                      ...

Malwani Soya Tikki

                                                              Preparation time: 45 mins
Cooking time: 30 mins











INGREDIENTS:
FOR TIKKIS:
soya chunks: 1 cup
grated carrot: 1/2 cup
potato, boiled and smashed: 1 no
green chilies, finely chopped: 1 tbsp
dried mango powder: 1 tsp
chat masala: 1 tsp

FOR GRAVY:
fresh coconut, grated: 2 tbsp
garlic, roasted: 3 cloves
coriander leaves, chopped: 1/4 cup
kashmiri red chili,dry roasted: 1 whole
ginger: 1" long
haldi: 1/4 tsp
onion, finely chopped, roasted: 2 no
salt to taste
oil: 1 tbsp
cashew nuts: 5 to 6

PROCEDURE:
FOR TIKKIS:
1.Grind the soya chunks to powder and soak them in water for few mins, then discard the water by squeezing.
2.Add the smashed potatoes, carrot, green chili, salt to taste, dried mango powder, chat masala and mix well.
3.Divide the mixture into small balls of equal size and shape them in the shape of tikkis.
4.In a non stick tava fry those tikkis till deep brown on both sides and remove the excess on an absorbent paper.

FOR GRAVY:
1.In a tava, dry roast the coconut.
2.Add garlic, coriander, half of the onion, red chili, ginger and make a smooth paste.
3.Heat oil in a pan, add the remaining onions, prepared paste, haldi, salt and saute.
4.Add water and simmer for 10 to 12 mins.
5.Add the soya tikkis into the gravy and serve hot garnished with coriander leaves,cashew nuts and green chilies.

Garlicky Chili Potatoes

                                                 
  Preparation time: 10 mins
  Cooking time: 15 mins










INGREDIENTS REQUIRED :
Baby potatoes, boiled and peeled- 250 gms
Dried red chilies- 2 to 3
garlic,chopped- 2 tbsp
lemon juice- 1 tbsp
crushed black pepper- 1 tsp
red chilly paste- 1/4 tsp
soya sauce- 1 tsp
oil
salt to taste
fresh coriander leaves,chopped- 2 tbsp


PROCEDURE :
1.Heat oil in a pan. Add dried red chilies, chopped garlic and saute till the garlic becomes crispy and golden.
2.Then add soya sauce, red chilly paste, lemon juice, crushed pepper, salt to taste and mix well.
3.Then add the boiled potatoes and cook till the sauce becomes dry.
4.Add coriander leaves and cook for 1 min.
5.serve hot garnished with coriander leaves and crushed pepper.

Chicken Dum Biriyani

      Preparation time: 30 mins
      Cooking time:  45 mins













Ingredients Required:

Long grained Basmati rice: 1 1/2 cups
chicken: 500 gms
onion,thinly sliced: 4 nos medium sized
chilly powder: 1 tsp
haldi- 1/2 tsp
ginger garlic paste: 2 tbsp
chicken masala: 2 tsp
yogurt: 3/4 cup
saffron: a pinch
garam masala powder: 1 tsp
cardamom: 2 nos
cinnamom: 1" piece
cloves: 2 nos
black pepper: 5 to 6 nos
bay leaf: 2 nos
ghee : 2 tbsp
oil: 3 tbsp and for frying
milk: 1/4 cup
salt: to taste
corriander leaves, chopped: 2 tbsp
mint leaves, chopped: 2 tbsp
Dough to seal the container
Boiled eggs: 2 nos


PROCEDURE:-

1. soak the rice in water for 15 to 20 mins. Then boil sufficient water for the rice to be cooked. take a muslin cloth
   and tie it keeping the cardamom, cinnamon, cloves, black pepper, bay leaves in it and put it inside the water.
   Now put the soaked rice and salt and cook till the rice gets half boiled.Drain it and keep it aside.
2. soak the saffron in the milk and keep aside
3.In a pan take oil and heat it. when the oil gets hot fry the onions(about 3 onions) till deep brown and drain it in a kitchen pepper.
4. Heat another pan. add 3 tbsp oil. when the oil gets heated up add the left out onion and saute till the onion gets golden brown.
5. Add the ginger garlic paste and saute till the onion leaves the masala. Then add haldi powder, red chilly powder and saute the masala.
   Add some water to the masala in between to avoid burning.
6. When oil leaves the masala add the chicken, salt and garam masala powder and cook till the chicken is done addig very little water to it to avoid burning.
7. in a bowl take the curd, 1 tbsp of ghee, corriander leaves, mint leaves ,salt and garam masala powder. mix it and keep aside.
8. take a shallow pot and greese inside with butter. Add a layer of rice into it.then add a layer of cooked chicken.
9. Again add a layer of rice, then the fried onions, then again rice, then the saffron mixed milk, then rice, then curd nix and so on.
10. keep the pot over a tawa on very low heat and seal the pot with dough.
11. let the rice get cooked for 15 to 20 mins on very low flame.
12. then serve hot garnishing it with boiled eggs.