Thursday, May 4, 2017

Brinjal masala gravy curry


 15 nos Brinjal(cut into 4 parts)
2-3 chopped onion
50 grams tamarind (make juice)
3 tsp garlic ginger paste
2 tsp cumin ( zeera)powder
2tsp coriander powder(dhaniya)
2 tsp poppy powder(khash khash)
5 tsp sesame seeds(til)
3tsp dry coconut powder
50 grams ground nuts(phalli)
2 tsp salt
2 tsp chili powder
1/4 tsp turmeric powder
4-5 spoon cooking oil
1/4 tsp rai(black mustard seeds)
5-6 green chili
kadi patha(curry leaves)
coriander leaves(hare dhaniya)

fried sesame seeds(til)cumin,coriander,puppy seeds,dry coconut and ground nuts up to brown in colour.make juice of tamarind
grind onion garlic ginger paste,cumin,coriander,puppy powder,fried sesame seeds,dry cocount nuts and make paste
stuff the masala(paste) into brinjal and fried the  remaining masala upto colour in brown and keep aside 
Heat oil in a large vessel add mustard(rai) seeds,kadipatha after mustard seeds splutter drop the stuffed brinjal and cook for 5 minutes
Add remaining fried masala,green chilli and tamarind juice and cook for 10 minutes with low flame.
Add coriander leaves and cook further 2 minutes
serve with Rice or roti

Saturday, February 11, 2017

Butter chicken

1/2 chicken
2-3 tsp curd
1 tsp salt
1 tsp Garlic Ginger paste
1/2 tsp Turmeric powder
2-3 tsp Lemon Juice
1 tsp Red chilli powder
1/2 tsp Garam masala(Spices mixture)
1 tsp Poppy  seeds
1/2 bunch Green coriander leaves
8-10 Green chilli,
4cup butter
2-3 Fried chopped onion
10-15 fried cashew nuts
2-3 tsp cooking oil
Make mixed paste of fried onion cashew nuts and poppy seeds keep aside

Take 1/2 kg Chicken and add 2-3 tsp curd, 1 tsp salt,1 tsp Coriander Powder,1 tsp Garlic Ginger paste, 1/2 tsp Turmeric powder, 1 tsp red chilli powder,1/2 tsp Garam masala powder(Spices  mixture) mix well and marinate for 1/2 hour .

 Heat 1-2 tsp cooking oil in a cooking vessel  add fried Onion,cashewnuts and Poppyseeds mixed paste and fry for 2-3 minutes.
Add Marinated chicken ,green chilli ,butter mix well and cook for 20 minutes with low flame
Add lemon juice and cook further 15 minutes on low flame .
Garnish with green coriander leaves
Butter chicken ready to serve

Saturday, April 23, 2016

Fish and Mango Curry(with Coconut Milk)


4-5 Fish steaks
2   Onion paste
4-5 Green chillies
1/2 Bunch coriander leaves
1 chopped mango
1 cup coconut milk
1 Table spoon salt
3 Table spoon Red chillies powder
1/4 Table spoon Turmeric powder
2 Table spoon coriander powder
1/2 Table spoon Ginger Garlic paste
2 Pieces Dalchini 
2-3 Cardamom
5 (cloves) lavang
1/4 spoon (cumin)Zeera
6-7 Table spoon oil
2 Table spoon Coriander Powder
Take 4-5 fish steaks(cleaned) in a cooking pan  add  salt,red chili powder,turmeric powder,coriander powder,Ginger garlic paste ,Onion paste, fresh mango pieces,oil and mix them well.Make powder of( dalchin,(cinnamon),zeera(cumin),lavang(cloves),elaichi(cardamom) add the powder to the fish steaks,add green chili, coriander leaves,one cup coconut milk and 1/2 glass waterto the contentandcook for 10 minutes on high flame and turn the flame to low and cook further 5 minutes.Fish Mango curry(with coconut milk)ready to serve.Enjoy with rice.

Saturday, February 27, 2016

Semiya Coconut Meetha

1/2 kg semiya(vermicelli)
1 coconut(powder)
100 grams Badam(Al mond)
100 grams Kishmish(Raisins)
100 grams Kaju(Cashew nuts)
2-3  Dry Khajur(Dates)
1/2  tsp Elaichi (Cardomam)powder
1/4 kg sugar
3 tsp ghee
1/4 tsp salt ,1/2 tsp cooking oil

Roast little bit semiya (Vermicelli)in a fry pan
Add 1/4 tsp salt 1/2 tsp cooking oil and boiled the water in a cooking pan
Add Roasted semiya to the  water and boiled
Drained the water after boiled the Semiya
Add 2-3 tsp ghee and cook with low flame
Add 1/4 kg sugar and mix well
Add 1/2 tsp elaichi(Cardamom)powder,
Warm the content.
Add 1/2 quantity coconut powder and mix well.
Take the content in a plate and decorate with balance coconut powder,badam,kaju,kishmish and dry khajur.

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Semiya Narial ka meetha

Semiya Narial ka meetha

Saturday, February 20, 2016

Chicken Fry & Butter Chicken


1/2 kilo boiled chicken
2 tsp curd
1 tsp garlic ginger paste,
1 tsp red chili powder,
1 tsp salt,
1/2 tsp turmeric powder ,
1 tsp garam masala powder,
1/2 glass lemon juice,
1 tsp coriander powder,
1 chopped fry onion,
4 green chili
1/2 bunch,kadi patta,coriander leaves
2 tsp cooking oil
10-15 Cashew nuts

Take 1/2 kg cooked chicken add 2 tsp curd,1 tsp red chili powder,1 tsp garlic ginger paste,1/2 tsp turmeric powder,1/2 tsp coriander powder,1/2 tsp garam masala powder,1-2 tsp salt as per your taste,1/2 glass lemon juice, mix well and marinate for half an hour,

Heat 2 tsp cooking oil in a cooking pan add marinated chicken pieces and fry with high flame for
4-5 minutes
Cover the lid and cook for 10 minutes with low flame
After 10 minutes remove the lid add fried chopped onion and green chili,cover the lid and cook with low flame till chicken pieces  brown in color. After chicken pieces fried well add kadipatta,coriander leaves and fried Cashew nuts and cook with high flame for two minutes.
chicken fry ready to serve
1/2 kilo chicken
3-4 tsp curd
1 tsp salt
Lemon juice
2-3 chopped fried onion
10-15 cashew nuts
 3-4 green chili
1 tsp garlic ginger paste,
1/2 tsp turmeric powder
1 tsp red chili powder,
1 tsp coriander powder
1/2 tsp garam masala powder
2 tsp poppy seeds
4 tsp butter
Fried chopped onion  fried cashew nuts 10-15 pieces,2 tsp poppy seeds grind well and make it paste keep aside
Take 1/2 kg chicken add 2-3 tsp curd, 1tsp garlic ginger paste 1/2 tsp turmeric powder 1 tsp red chili powder, 1 tsp coriander powder 1/2 tsp masala powder and mix well and marinated for half an hour

Heat 2 tsp oil in a cooking pan and add fried onion, cashew nuts,poppy seeds paste and
fried well till brown in color for 2 minutes
Add marinated chicken and cook well
Add green chili,4 tsp butter mix well cover the lid and cook for 20 minutes with low flame
After 20 minutes open the lid add lemon juice and mix well,cover the lid and cook for 15 minutes with low flame
Add coriander leaves and butter chicken ready
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