Food Corner

Chana biriyani
Things you need for this recipe:-

Channa – 2 cups
Long-grained rice – 4 cups
Onions – 2 finely chopped
Tomatoes – 2 finely chopped
Potatoes – 2 finely chopped
Oil – 4 table spoon
Chilli powder – 2 tea spoon
Green chillies – 4 finely chopped
Turmeric powder – 1 tea spoon
Ginger garlic paste – 1 tea spoon
Cinnamon leaf – 4
Cloves leaf - 4
Bay leaf - 4
Curry leaves – few

Salt – to taste
Water – 6 cups

Method:
Soak the channa for overnight in water. Cook the channa in presser cooker for about 15 minutes. Heat oil in a pan and add cloves, bay leaf, finely chopped green chilies, cinnamon and then stir fry it. Now put the ginger garlic paste and then put chopped onions to stir fry till slight golden brown. Now add potatoes in to it and fry it with the onions and stir fry it for few minutes. Then put the finely chopped tomatoes and curry leaves. Now add the turmeric powder, chilli powder and salt and mash it with water and boil it and cook it with covering it. Now put the rice and channa, which you cook in pressure cooker and mix it. Cook it in presser cooker and serve hot.

Potato chips are one of the largest selling dishes worldwide. Every age group [other than teeth less people] every class, every community likes it. These are very easy to make, but tastes better; when spices sprinkled over them. So never say no to potato chips.

Ingredients

One kg potatoes of top quality

Pure ghee [clarified butter] or cooking oil for deep frying

Salt [common or black or both] to taste

One tsp powdered spices each [all or any five of these] of —

Clove, ginger, dry mint leaves, cumin seeds, cardamom, black cardamom, black pepper, dry curry leaves, fennel seeds, cassia, cinnamon, dry mango[amchur]

Process

Clean potatoes with water, peel or do not peel as you like. With the help of chipser make raw chips of all the potatoes. Dip these in enough water in a bucket. Stir vigorously preferably by hand. Pull them out in a sieve. Heat the ghee or oil in a stew pan on full flame. Deep fry 25% chips in one batch, until golden brown. Spread salt and spice powders over, fried potato chips. Taste some chips, they must be crispy and tasty. Repeat the process and complete the task. Serve hot or on cooling.

Paratha is a common food of India. In New Delhi the capital of India a narrow street called paratha gali is situated there you can taste many types of parathas. This is one of them.

Ingredients

250 g wheat flour of good quality

One tsp cumin seeds

Salt to taste

Pure ghee or butter or cooking oil

Process

Add cumin seeds and salt in flour, make dough of it with water. Divide dough in four parts. Spread one part with pastry roller 6-7 inches and round in shape. Paste little ghee or butter over it. Fold it to make it double. Now again paste little ghee or butter over one side and fold again to make it quarter in size. Four layers have been created. Now spread this quarter size to full size. Again paste little ghee or butter over it and fold to make half. Now it is 8 layered. Once again repeat the process and make it quarter in size. Finally spread it to full size and cook using very little ghee, butter or oil until golden brown from both sides. Now you can count the layers. Serve it with vegetables, pulses, raita, kadhi, curd etc.

Potatoes gently simmered in curd.
Serves: four
Time required: 40 minutes

Ingredients required
Half kg potatoes, boiled and peeled
2 tbsp pure ghee
1 tsp fennel seeds [saunf ]
150 g curd
1 tsp salt
¼ tsp garam masala powder
20 g coriander leaves finely chopped
1 green chilli, deseeded and finely chopped

Mix for the spice powder—
Half tsp cumin powder
1 tsp coriander powder
¼ tsp black pepper powder
Half tsp turmeric powder
Half tsp ginger powder

Process to make aaloo dum
Take potatoes and prick them all over with a tooth pick. Melt the ghee over medium heat in a nonstick pan and fry the potatoes in a single layer till well browned, turning them over frequently. Remove from ghee and set aside.

Remove the pan from heat and stir in the fennel seeds, followed by the spice powder. Lower the heat and place the pan back on heat. Fry for one minute. Add curd and salt and mix well. Add the potatoes. Cover the pan and simmer for 10 to 12 minutes. Add garam masala powder and remove the pan from heat. Stir in the coriander leaves and chopped green chilli. Serve hot with chapattis and salad.

Samosa is a most popular salty street food of India. It is advisable that before you make samosa at home try to learn how it gets its shape.

Ingredients

300 g maida [wheat flour very fine]

300 g potatoes peeled off and cut into very small pieces

1 liter cooking oil for deep frying

4 tsp garam masala

2 tbsp coriander powder

1 tbsp cumin seeds

2 tsp mustard seeds

1 tbsp amchur powder

50 g ginger grated

20 g green chilies chopped very fine

50 g coriander leaves chopped very fine

4 tsp salt

Process

Take 4 tbsp oil in a stew pan; add cumin seeds and mustard seed put on the flame when they splutter add ginger, green chilies and coriander powder. Parch it for 2 to 4 minutes, now mix cut potatoes very well in it and parch it until cooked. Close the flame. Now mix very well in it—2 tsp salt, amchur powder, garam masala and coriander leaves.

Make the hard dough of maida mixing 2 tsp salt, 5 tbsp oil and water as little as possible. Take a piece of it about 40 g, flatten it to thickness of about 2-3 mm in oval shape with a pastry roller. Cut it in two pieces. Take one piece and filling about 15g potatoes cooked in it using your skills try to give shape of samosa to it. Deep fry till golden brown. Repeat the process and make samosas with all the material. Serve hot with tomato sauce and onion.

From ancient times in India, merchants of sweet dishes are called ‘halwai’ by Hindi speaking people. It seems in the beginning they were preparing only halwa so people called them halwai. Now they prepare so many items but they are still called halwai. Here we are making halwa of carrots which we call in Hindi language ‘gajar ka halwa’. We also call halwa as haluaa.

Ingredients for halwa

Half kg fresh carrot [gajar] peeled off and grated
1.5 liter milk
Sugar as per taste or 150 g
2 g saffron
2 tsp cardamom powder
Half tsp black pepper powder
Dry fruits to your taste
A few drops of rose water or kewda water

Process to make it

Mix all in a stew pan except dry fruits and drops. Put stew pan on full flames and keep stirring to avoid over heating until milk boils. Now change the flame to medium and keep stirring down to the bottom of the stew pan. When the quantity reduces to less than half and thickens like a paste turn off the flame. Add dry fruits and few drops of rose and/or kewda water in it. First you taste it. It must be tasty. Serve it hot with some salty item.

Gulai Palak( Spinach)

The things are required:-
1 kilo grams of palak or spinach (should be fresh)
100 grams of fresh tomatoes finely (chopped)
50 grams of mustered oil
50 grams of pure desi ghee
10 grams of cumin seeds
6 green chilies finely chopped
1 leaf of cassia
Salt as per your taste

Making process of this recipe:-
Wash and clean all the spinach or palak leaves and cook them in to the steam with out chopping them. Now when they cooked take out from the steam and them wash them with cold water and put them for draining in a big sieve for 5 minutes. Now take a kadai and heat pure desi ghee in to it. When it heated add cumin seeds, cassia leaf, finely chopped green chilies, and also add finely chopped tomatoes in to it.

When tomatoes ate cooked add steamed palak in to it and cook again until it done. Now it is ready to serve, serve hot with chapattis or Paratha which you like. Palak or spinach is enriched with iron and it helps to increase hemoglobin in your body, so make a habit to eat spinach in daily or alternate day. Read different recipe of spinach in my blog and enjoy…………………………..

Pedas are most popular sweet dish of India from ancient times. All peoples get familiar with it from early childhood.

INGREDIENTS

2.5 liter whole milk

150 g sugar

2 to 4 g saffron

2 tsp cardamom powder

Dry fruits of your choice, in quantity of your choice, crushed or uncrushed

PROCESS

Transfer all the material in a kadhai and boil the milk while stirring down to the bottom. Alternatively dry fruits can also be mixed at last. Keep boiling and stirring at medium or lowest flame, securing that contents should not be over heated at the bottom. When contents reduce to a very thick paste the process is almost complete. You can taste it now. If possible without over heating try to reduce it more. If you have not mixed dry fruits previously, mix them now. When the material is little warm, make flat balls of it, each about 25gms. Now the pedas are ready, serve them hot or cold. Pedas can also be made by this process using milk and sugar only. When we are in middle of the process, taste the contents it is also very tasty, you may require to add a little sugar; it is called “RABRI.” It is also the name of wife of famous Indian politician “Mr. Laloo Prasad Yadav.” She had been chief minister of Bihar state of India for seven years. Deep freeze the rabri and it is a very tasty ice cream.

Fruit Raayta is a preparation which can also be prepared by children with an ease. It can be served between or after the meals as a sweet dish. It is delicious and also beneficial for the health and digestive system.

The ingredients you require are

Fresh and cool curd 3 or 4 cups. The curd should not be sour.
2 finely chopped bananas
1 finely chopped apple
½ cup black or green grapes
1 cup finely chopped pineapple
A pinch of cardamom powder and saffron
Almonds, cashew nut and pista sufficient and crushed
2 table spoon fine sugar

Method of preparation

First of all beat all the curd and make it very light by doing so. Now add sugar, saffron, and cardamom powder and mix it well. Now keep it in refrigerator for 30 minutes. Add rest of the material in it. Now mix it well. Now the delicious Fruit Raayta is ready. Always serve it in the glass bowl if possible. It can be served both during and after meals.

In Fruit Raayta if any fruit is not available due to season; we can change or escape that particular fruit also. It will not make any difference.

Enjoy eating delicious Fruit Raayta again and again !!!

paneer-tikka,paneer, tikka,recipe

Paneer Tikka

Things You need:-
850 – Grams of paneer
100 – Grams of green coriander
25 – Grams of dry mango powder
12 – Curry leaves
25 – Grams of green chillies
10 – Grams of ginger paste
5 – Grams of chat masala
10 – Grams of corn flour
Salt as per your taste
2 – Table spoon of oil
How to make this recipe:-
Make thick pieces of paneer. Make a deep cut in between these thicken paneer pieces but be careful that these paneer pieces should not be break. Put this paneer pieces one side till they will become dry.
Now make a paste with the help of a blender by adding green coriander dry mango powder, curry leaves, green chilies, and salt. Transfer this paste in to a bowl.

Now fill this past in to the cut which you make in thicken paneer pieces. It will be easy to fill the paste with the help of a knife. Do not fill all the paste, 1/ 4 pastes should be remaining for marinating the paneer tikka. Now add ginger, green chilli powder, chat masala, corn flour and oil.

Put this marinates on paneer pieces and put them for 2 hours. Now cook these paneer pieces by roasting or frying as you like in tandoor. Cook them till they become golden brown or crispy. Serve hot with chutney and salad.This is a delicios and cryspy paneer recipe.