Saturday, April 23, 2016

Fish and Mango Curry(with Coconut Milk)

Ingredients

4-5 Fish steaks
2   Onion paste
4-5 Green chillies
1/2 Bunch coriander leaves
1 chopped mango
1 cup coconut milk
Spices
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
Procedure
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





Ingredients
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

Method
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



CHICKEN FRY & BUTTER FRY





CHICKEN FRY
Ingredients
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

Method
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
BUTTER CHICKEN
INGREDIENTS
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
Method
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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Tuesday, October 20, 2015

Mirchi ka Salan










Ingredients
4 tsp phalli(Peanut) 4 tsp coconut powder
dalchini,laung,Elachi
1tsp shah jeera,1tsp Kalonji,1tsp ginger garlic paste
2tsp Til(Sesame seeds)
2 tsp dhaniya powder,1\4 tsp haldi powder
1tsp salt,1 tsp mirch powder
1/2 bunch hara dhaniya,10-15 green chilli
2 chopped and fried onion
gud(Jaggery)tsp Dhaniya powder,4 tsp oil(1\2 cup)
100grams imli(Tamarind)soak in water

Method
fry peanuts,coconut powder,til,kalonji,,shah jeera,kalonji.lavang,elachi,dalchin, 

Grind  fried peanuts,coconut powder,til,kalonji,,shah jeera,kalonji.lavang,elachi,dalchin,onion and make paste

Heat oil in a cooking pan,fry green chili and take in a plate,

Fry well grained paste till brown in colour add salt,mirchi powder,haldi powder,dhaniya powder,ginger garlic paste,add 1\2 glass water and cook with low flame for 2 minutes

Add imli juice, fried green chili,add gud(jaggery),cook 5 minutes with high flame

Add hara dhaniya and cook further 5 minutes with low flame,

Mirchi ka salan ready  for serve

serve with Biryani
             
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Thursday, September 17, 2015

Chicken Ki Pakki Biryani





Ingredients

1 kg Chicken
1 kg Basmati rice
2 tsp Lal mirch(chili)powder
2 tsp Haldi(Turmeric)powder
3 tsp Dhaniya(Coriander)powder
1 tsp Shah Jeera(caraway seeds)
4 tsp Ginger Garlic paste)
1/4 tsp Kali mirch(Black pepper)powder
200 g oil
4 tsp ghee
1 cup Dhai(curd)
2-3 Tej patha(Bay leaf)
10 Lavang(cloves)
2-3 Elaichi(cardamom)
2-3 dal chini(cinnamon) pieces
1 Moti saumfa(arise)
2 Lemon
1 bunch hara(Coriander)dhaniya
1 bunch pudina(mint)
2-3 chopped onion

Method
Add salt, Lal mirch(chili)powder,Haldi(turmeric)powder,Garlic Ginger paste,lemon juice to the chicken pieces mix well and marinade for One hour.
1 kg chicken required 1 kg rice.wash and soak rice for 1/2 hour.
Take Lavang,Elaichi,Dalchini, Moti saumfa in a blender and make powder

Take a cooking pan heat oil and ghee add chopped onion and fry till brown in colour
(add little bit salt)
Take 1/2 quantity fried onion in a bowl and keep aside
Add garam masala (dalchini,lavoung,Elaichi powder) marinated chicken to the balance quantity fried onion and cook well.
Add greenchilli, 1/2 bunch each hara dhaniya,pudina,1cup curd,mix well and cook with high flame for 10 minutes.
Boiled water in a cooking pot by adding 1 tsp oil add salt.shaja jeera,tej patta(bay leaf), pour rice and cook up to 80% 
Add 1\2 quantity 80% cooked rice to the chicken curry .Add fried onion, 1/4 bunch hara dhaniya,pudina,lemon juice and garam masala powder 

Cook balance rice 100% add to the chicken rice content add fried onion, 1\4 bunch each pudina  hara dhaniya.garam masala powder again and cook for 5 minutes by covering the lid.
After 5 minutes switch of the stove and wait for 2-3 minutes.
Chicken ki Pakki Biryani ready
Serve with Mirchi ka salan and Dhai chatny
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