CHANDANI CHOCK KI KHASTA KACHOORI WITH ALLU SUBJI AND KANJI VADA

Few days before it was holi party at our friends place,we all miss typical Delhi ka khana .my friends prepared their delicacies ,so I thought to prepare apni  dilli-6 special,means Khasta  Kachori with aloo ki sabji and apna dilli-6 ka typical Kanji vada.This was really a hit combo.so thought to share its recipe with all of you as I know you guys love my recipes.        

INGREDIENTS
FOR KANJI VADA

• Moong Dhuli Dal.                     1Cup
• Turmeric Powder.                     2table spoon
• Salt.                                          As per taste
• Oil.                                           For frying
• Rai seeds.                                 4 table spoon 
• Water.                                      12 cups

Preparations

          Grind the rai seeds in a mixer as fine as possible.take a big mouth bottle with lid add water,rai  powder,salt and turmeric powder. Keep it in a open place under the sun. For whole two days.

          On third day soak moong dal for two to three hours and grind it to make a fine paste,add salt as per your taste.make vadas from this paste and dip it into rai water placed under the sun.but add vadas just after taking out of oil,it increases the fermentation,also enhance the taste.keep this dipped vada mixture also under the sky,vadas will absorb the the texture of rai,your Kaanji Vada are ready on fourth day ideally with typically sour taste.sometime it takes one more day.

TIP:This kanji vada should be used up in two or three  day,even after there is some leftover,save it in a fridge.this kanji will last for  few more days  without being spoiled .

FOR KACHOORI

• All Purpose Flour                               2 and 1/2 Cup
• Salt                                                      as per taste
• Oil                                                       for frying
• Urad Dhuli Dal                                  1  cup
• Fennel Seed                                       1/2 tea spoon
• Chat masala                                       1 tea spoon
• Yogurt                                                 2table spoons       

           Soak the dal for two or three hours,grind it o make a fine paste.now add two table spoon oil on a high flame,sprinkle half tea spoon wheat  flour in this oil.let it to turn brown,this will prevent to stick dal paste to pan .now add dal paste ,fennel seeds and chat masala.keep toasting this paste till it becomes  little brown.this will be pitti for the kachories

           Make a dough for kachories by adding curd and oil.the amount for oil should be in a way that you can  bind the flour in your palm without adding water.add little salt and little water  to make a soft dough. once your dough is ready pat the dough on a kitchen top for about fifty times.this process gives elasticity to the dough and make kachories more crispy.leave this dough for twenty minutes.divide this dough in equal small balls.

           divide the pittis in equal amount of flour balls ,now roll the flour ball a little and fill the pitti and close it as we do for any stuff paranthas . roll it again and try o make ot little thinner from the outside,this helps in puffing up of kachories.

          Heat the oil on a high flame ,add the rolled kachories in this heated oil,once the kachories are puffed up,reduce the heat to low and let it to cook for a while to be more crispy and tasty.fry all kachories till it is golden brown.

TIP : You can use onions also while making pitti,just add the shredded onions while toasting the dal

FOR ALLU KI SUBJI

• Medium Sized Potatoes                           7 or 8
• Fenugreek Seeds                                     1/2 tea spoon
• Fennel Seeds                                           1/2 tea spoon
• Cumin Seeds                                            1/2 tea spoon
• Mustered Seeds                                        1/2 tea spoon
• Dry Mango powder                                  1 tea spoon
• Dry Chilli Powder                                    1tea spoon
• Chat Masala                                             1tea spoon
• Coriander Powder                                    1tea spoon
• Turmeric Powder                                     1Tea Spoon
• Asafoetida (Hing)                                    2 or 3 pinch
• Dried Red Chilli                                      2or 3
• Salt                                                            as per taste 
• Ginger                                                      Just a small piece
• Yogurt                                                       2 table spoon                                                                              
            Now take a little water in  a small glass ,add all the masalas other  than ginger and  yogurt.let this masala soak for an hour.cut the potatoes in a square pieces.add the oil in a big pan,add ginger ,let it sprinkle for a while and all masala paste,once this masalas starts separating the oil from the sides of the pan, add potatoes and yogurt  ,add water about two to three cup ,let it to cook in a open pan,once potatoes are cooked mash the potatoes with spatula to make the gravy little thick.add cilantro and red chili tadka from above.                                   
  
  Serve with green and red chutneys.  

PANEER MAHARAJA

Some days before I was chating with  my friend on face book.she asked me why don't I post some paneer recipe in my blog as she is a big fan of paneer,but there was a condition that it should be fat free as much as possible,so I thaught to give a try to this,with my  little efforts this delicious paneer maharaja is ready  to dig in .

INGREDIENT'S

• Paneer                                                   2lb
• Onion                                                    2 pieces
• cashews                                                 1/2lb
• Tomato                                                  3medium sized
• Curd                                                      1/2cup
• Elaichi small                                        8 or10     
• Black pepper whole                             8or10
• Cinnamon stick                                    small piece
• Ginger/garlic paste                              2table spoon
• Green Chili                                          2or 3
• Chat masala                                         2table spoon
• Dhania Sabut                                       3table spoon
• Kasoorimethi                                       2table spoon
• Milk                                                      1cup 
• Salt                                                       as per taste

PREPARATIONS
           First of all set the oven on broil .than cut the onion lengthwise and spread them on baking sheet and sprinkle little oil over onions . now roast the onions in the oven till it becomes golden brown.you can keep toasting the onions so you can avoid the overcooking of the onions.

           Repeat the process for the cashews by sprinkling little oil too. roast them in broiler till they become golden brown,only you need to keep an eye to avoid overcooking.

           Now take a heavy bottom pan.add little water,now do not make the pieces of tomatoes , only just mark them with knife end,  when they are cooked you can peel off their skin easily.add green chili,choti elaichi,and all other sabut masala in this pan.let it to cook for 15 to 20 minutes. take off the skin of tomatoes.

              Now make the puree of roasted onions and cashews.also add curd to this in order to make fine paste.

              Also make a puree of the tomato mixture.keep it aside for a while.

             Now heat the oil in a pan,roast  the ginger/garlic paste till they becomes golden brown.now add onion/cashews paste.roast this ,till it becomes brown and leaves the sides .now add tomato paste,also roast this paste till it leaves sides.add little water and milk to make the consistency little thin.add salt as per your taste.sprinkle chat masala and mix it with gravy. cut the paneer lengthwise and add them to prepare gravy . now heat the just one spoon butter in a small pan ,sprinkle kasoori methi and degi mirch.sprinkle this tadka from above to enhance the taste.

              Sprinkle hara dhania and serve it with tandoori roti.

 TIP: This gravy can be used with aloo or chicken.choice is yours,you can explore any thing, only sky is a limit.
           

EGG BIRYANI HYDRABADI

My husband is a big fan of egg and loves to eat egg in any form.one day when I was making chicken biryani for kids he asked me why don't you make egg biryani for me.it is very easy to make and delicious to eat.so here is my version of egg biryani hydrabadi which is perfect  for these chilled night's diner.

INGREDIENTS

• Egg(Boiled)                                         5
• Rice basmati                                        1and 1/2cup
• Desi ghee                                             1cup
• Onion                                                   2medium sized  
• Tomato puree                                      1cup
• Cumin seeds                                        1table spoon
• Green chilli                                         3or 4
• Ginger/garlic paste                             2tea spoon
• Saffron strings                                    8or9
• Coriander seeds                                  1table spoon
• milk chilled                                         2or3table spoon
• Cloves                                                 2or3
• Butter                                                 2table spoon
• Mint leaves                                         7or8    
• Chat masala                                       2table spoon 
• Milk                                                    1/2cup
• Salt                                                     As per taste 

                                  
PREP RATIONS
                  Soak the rice for half an hour ,drain the extra water.now just add half  cup water and half cup milk,add little salt and cloves .than cook it only for 8to10 minutes.you need to be little careful while cooking rice,the rice seed should not be full cooked,it should be cooked only half.drain the extra water .leave the rice aside.also soak the saffron in a milk

                  Cut the onion length wise and fry it till it becomes golden brown,now keep the half of fried onion aside and grind the rest in a fine paste.

                  Take the cumin seeds,ginger/ garlic paste,coriander and green chilli.grind it also in a fine paste.you can add little water to make paste if needed

                  Now add ghee in a pan,add onion and cumin seed paste and stir this paste till it leaves the side.add tomato puree salt,chat masala now mix everything properly.add little water if needed.now cut the egg in two halves ,and mix it in gravy.

                 Hence everything is ready,arrange everything for the biryani,first of all arrange the first layer of rice then add little butter,mint leaves fried onions ,than add one layer of egg gravy.

               Now sprinkle  little saffron milk from above.than add rice from above this,repeat the same process again but always keep the rice layer from the above.

               Now cover the the biryani with silver foil properly.then cover it with lid.last but not least take the dough than bind the lid and pan with this dough.this is good for dum,as it is best for the dum biryani.now take the flat pan on the medium heat than put the dum pan over the flat pan .

             Keep it on dum for 8to10 minutes till the dough binding is little hard from outside.now before opening the lid from the pan , shake the pan hence everything will mix properly.now open it, your aromatic and delicious biryani is ready to serve with chatni and raita
                    

                                                                                                                     

MAH DAL KI PINNI

Few days before I presented my mithai platter for diwali  on my blog.this is a first meetha prepared  on  that day.it tastes best and really good for this winter season too.above of all easy to make .so I recommends to all mithai lovers that one should give try this mitha too.

INGREDIENT'S

• kali dal(dhuli)                      3cup
• suji                                        1table spoon
• atta                                        1tablespoon
• khoya                                    1cup
• desi ghee                               1 and 1/2cup
• sugar                                     2cup
• water                                     1 and 1/2cup
• almonds                                1cup

PREPARATIONS

      Soak dal overnight .grind it in a mixer and try to make fine paste as much as possible with less water.

      make the ek taar sugar syrup.then keep it aside for a while.

      Now take a heavy base pan,roast the grated khoya till it leaves sides and becomes brown in color.take this khoya from the pan and let it to cool.

       Now add ghee in the pan,than roast the almonds till it becomes brown,then crush it in a small pieces. keep them aside for a while.

        Than add suji and atta in the ghee let it fry in the ghee till it becomes golden brown.once it attains color, add dal paste and keep toasting till it leaves sides and becomes golden brown now add crushed almonds and khoya .keep toasting the paste once you find that water in the dal has absorbed very much, now add sugar syrup slowly and try to keep stirring it with spatula.once you find that now this mixture is somehow like dough and has less moisture. turn off the heat.let it to cooled down a little while.

     Now apply ghee in your both palms and take 2 tablespoon paste in your palms ,then give them a  round shape with your palms.it takes little effort but result is really awesome.

now your dal ki pinni is ready you can garnish it with almonds. you save them for a little while for meetha after diner everynight.
               

       
      

TIP OF THE DAY

Today I was sitting with my friends and were talking about the marinating the chicken,they asked you how one can marinate chicken in wine,so my answer was yes we can do ,as this process enhance the flavor of the dish.we all know that chicken has a tendency to absorb the flavour,so when we marinate this with wine it becomes magical and aromatic.it is well tried and tasted by my dad who is a big lover of chicken as my son.so here is a process.this can be used for grilled chicken or chicken gravy both.

for this we only need white wine,yogurt,garlic paste,salt,and haldi.the ratio for the white wine and yogurt must be1:4,means if yogurt is 1 cup than white wine should be 1/4 cup.rest is the same as i had written in murgh nawabi

so all chicken lovers must try this recipe too

PAV BHAJI MAKHAN WALI

It is winter time and having something hot like pavbhaji makhan wali is just too awesome.this is a must eat dish in cold and icy Sunday mornings.my kids just love to eat this and I don't mind to repeat every Sunday mornings as it is healthy and tasty.it is very quick to make it too.so here is a recipe ,hope you all will enjoy this with your family and friends

INGREDIENTS

• Cabbage                                        1 medium sized
• Cauliflower                                  1medium sized
• Potatoes                                        4medium sized
• Green bell pepper                         1mediumsized
• Pav bhaji masala                          4tablsepoon
• Tomato puree                               2cup
• Haldi powder                                1table spoon
• Aamchoor                                     1table spoon
• Green peas                                    1cup     
• salt                                                 as per taste
• butter                                             1lb 
• oil                                                   2table spoon

For garnishing

• Hara dhania                                 1bunch
• Onion                                            1small sized
• Lemon                                           1small 
• Tomatoes                                       1small

PREPARATIONS

          Cut all the vegetables  lengthwise cook it in a pressure cooker by adding haldi ,water and salt.once it is cooked strain the extra water and keep it in a side.

          Now prepare the tadka,for this take the heavy base pan ,add half butter,than tomato puree and let it cook ,till it leaves the sides ,now add salt,pav bhaji masala and little water.now keep toasting this paste for a while,once this paste starts leaving the sides of the pan,add all the boiled  vegetables and little water.keep toasting and try to grind these vegetable with the help of spatula.

         Once all the vegetable are blended in the form of paste,add
aamchoor powder,than add butter and oil from the above and let it simmer on a medium heat for a while,but don't forget to toast the bhaji in between in order to prevent it from burning.

        Now garnish the bhaji with finely cut hara dhania,serve it with pav toasted in butter and onion strings and tomato slices.

                                             

MURGH NAWABI

My seven year son and four year daughter is very fond of eating chicken and love to eat chicken recipes prepared by me.One day my son was reading about nawab and their lifestyle ,all of sudden  he asked me, can I prepare something of nawabi cuisine.so I thought to give a try and this was really a hit, though this recipe has little different flavor but it is worth trying again and again.Every time I repeat this recipe, my son love to eat all of it.I would like to share this recipe with everyone too.

INGREDIENTS

• Chicken Lollipops                                 9or 10
• Yogurt                                                    2 cup
• Onion                                                     2 medium sized
• Cashews                                                 1cup
• Milk                                                       2cups
• Haldi(turmeric powder)                       1teaspoon
• Red chili powder                                  1teaspoon
• Dhania powder                                    1teaspoon
• Saffron                                                 7or8 strings
• Ginger/garlic paste                             3spoon
• Rose water                                           1teaspoon
• Desi ghee                                             for frying
• Tomato                                                2medium sized
• Green chili                                         4or5
• Salt                                                      as per taste

SHAHI MASALA

• Shahi jeera                                          2teaspoon
• Peepli                                                  1small piece
• Dhania Sabut                                      1teaspoon
• Jaiphal                                                1/2 piece
• Dalchinni stick                                   1small one
• Javetri                                                2pieces
• Cloves                                                7or 8
• Green elaichi                                     7or 8
• Badi elaichi                                        2or3

Now take all masala ,roast  and grind them in a fine powder,while using it don't forget to strain it through the strainer as nawabi cuisine is famous fir their smoothness and creamy flavour
                                        

PREPARATIONS

1. First of all clean the chicken lollipops.take 1 cup yogurt,add 1teaspoon haldi powder,1 teaspoon ginger/garlic paste,salt as per taste and marinate the chicken lollipops for two hours.
2. Take the all whole onions and roast them in a oven till they become brown,peel the outer leaf then fry it as is in the ghee till it is golden brown ,make a fine puree of it
3. Fry the cashews till it becomes golden brown ,make the puree of it too.
4. Take the tomatoes and make a marks on it with sharp knife all around and roast them and peel of the outer layer and make a puree with remaining yogurt,green chili and haldi.
5. Take the extra ghee from the pan,now add the onion and cashew paste ,keep sting it till it leaves the sides now add the chicken and little water.let it cook for a while .
6. After 15 minutes add tomato paste and masala and salt,add little milk so it can be creamy.let the chicken to absorb the all flavour.
7. Once chicken in cooked ,take out it from the gravy ,add milk as per required to make the gravy little thin,than add rose water in the gravy. let it cook for 5 minutes than add chicken in the gravy and hara dhania from above for garnishing
8. Your murgh nawabi is ready to eat with paranthas