Cooking

Chicken Chaap is a Classic Delight for Indian food lovers. This is a unique combination of juicy and moist chicken pieces and rich and thick gravy. Any Indian festival will go dull if it doesn’t include Biryani and Chaap in its menu. This is a Mughal influenced rich chicken delicacy. Ingredients : 700 gms chicken (legs /breast pieces) 3/4 cup curd 2 medium onions 12-13 garlic cloves 1-inch ginger 2 green chillies 1 1/2 tbsp poppy seeds 1 1/2 tsp melon seeds 8 cashew nuts 2 tsp garam masala 3/4 tsp kewra water 3-4 drops rose essence 1 tbsp sattu  1 1/2 tsp kashmiri red chilli powder 1 tsp turmeric powder 2 tbsp lemon juice 3 tbsp ghee 3 tbsp oil 4 tbsp lukewarm milk 1 pinch saffron strands salt as per taste Instructions : Prepare chicken chaap: First, take a pan, add 1 1/2 tbsp poppy seeds, 1 1/2 tsp melon seeds and 8 cashew nut and dry roast it and then soak it in water for 15-20 mins. Take a small grinder jar, add cloves, ginger, green chillies and lastly add onions in it. Then ad...

Sambar is a South Indian lentil and vegetable stew made with pigeon pea lentils, tamarind and a unique spice blend called sambar powder. It is a staple dish in South Indian homes and is also equally popular and loved by many. sambar is three ways to make. iuse my grand mom recipe and i am sure u kike the recipe. * Traditionally sambar is always made with turdal (arhar dal or pigeon pea lentils). *Even  moong dal (yellow mung lentils) or      masoor dal  (orange lentils) can be used to    make sambhar. Ingredients : 1 cup toor dal ½ tsp turmeric powder 2 cups water vegetables: 10 drumstick pieces 1/2 onion (cubed) 2 tomato (roughly chopped) 7 pieces brinjal / eggplant ½ carrot (chopped) 2 potato (chopped) other ingredients: ½ lemon sized tamarind 1 tsp jaggery or sugar 2 green chilli (slit) salt to taste ½ tsp turmeric powder 2 tsp sambar powder (home made udupi style sambar powder) tempering ingredients: 1 tbsp oil  1 tsp mustard seeds ¾ tsp urad...

  Baingan is also known as Aubergine, Egg plant, or Brinjal, and bharta means something mashed. Baingan Bharta is a roasted and mashed egg plant delicacy from North India. There are so many different versions of baingan bharta. Here we are making baingan bharta with roasted eggplant, cooked with onions, tomatoes, and spices. For baingan bharta a round big baingan would be ideal to roast. Ingredients: Egg plant(baigan)  1 big Onion 2 medium Green chilies       3-4 Ginger        1½ inch Tomatoes 2 medium Oil   3-4 tbsp Cumin seeds   ½ tsp Asafoetida a pinch Red chili powder  ½ tsp Turmeric powder     ¼ tsp Coriander powder   2 tsp Fenugreek powder  ½ tsp Garam masala ½ tsp Salt   1¼ tsp or to taste Chopped coriander leaves 2-3 tbsp Instructions: Wash baigan (eggplant/Brinjal). Pat dry the baingan with a clean cloth. Roast eggplant thoroughly on the medium  flame or in th...

A light, healthy white soup that lifts up your mood is  Clear White Soup . A nutritious soupy broth prepared with tasty meat mildly spiced with ginger, garlic, green chilli masala and cumin.  Milk is added to achieve a creamy flavour. Once ready, you can relish it hot garnished with mint leaves. Ingredients 900g veal or beef bones (from butcher’s shops), chopped 1 small free-range chicken 400g piece British free-range unsmoked bacon, cut into chunks 6 black peppercorns Bouquet garni (or a bundle of fresh herbs such as thyme, parsley, bay leaf, marjoram) Pared zest ½ lemon 1 large onion, chopped 2 celery sticks, chopped 3 mace blades To thicken: 125g blanched almonds 600ml double cream 1 thick stale bread slice, whizzed into breadcrumbs Lemon zest strip 1 mace blade, crushed to a powder Method Put the bones, whole chicken and bacon chunks into a large pan, then add the peppercorns, herbs, lemon zest, onion, celery and mace. Cover with water, then bring to a boil, skimming off ...

  Sarson Ka Saag is a traditional Punjabi dish made with Mustard Greens and other leafy vegetables ... served with makki ki roti. Punjabi sarson ka saag  is mostly made and relished in winters as mustard leaves are easily available during winters.  Sarson ka saag  is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens. Ingredients : 1 1/2 kilograms mustard leaves 250 grams spinach 250 grams bathua saag 50 grams corn flour 4 green chilli 20 cloves garlic 3 large onion 2 inches ginger 1 teaspoon turmeric 1 cup water 4 tablespoon ghee                                                                                     Method             ...

  Makki ki Roti recipe is a classic Punjabi corn meal flat bread that is can be made plain or flavored with ajwain or even green chillies and ginger. Makki Ki Roti is most often served along with  Sarson Ka Saag  that is a north indian preparation of mustard leaves. The Makki Ki Roti and  Sarson Ka Saag  combination is very commonly made during the winters when there is a abundant growth of the mustard leaves. Ingredients 2 cups  Makki Ka Atta (Yellow Corn Meal Flour) 1/2 teaspoon  Ajwain (Carom seeds) Salt  , to taste Lukewarm Water Butter (Salted)  , for serving Jaggery  , for serving 2  Green Chillies   (optional) 1 inch  Ginger  (optinal) Coriander (Dhania) Leaves  , small bunch, finely chopped. Directions for Makki Ki Roti Recipe - A Classic North Indian Corn Roti *  Sieve the maize flour in a large bowl. *  To begin making the Makki Ki Roti,              ...