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2 Jul 2018

Aloo methi



Ingredients

Methi(fenugreek leaves) 2 bundles
Aloo (patoto) 3 medium
Salt to taste
Red chilli powder  1/2tsp
Coriander powder 1/2tsp
Haldi powder          1/3tsp

Method:
*Wash methi leaves and soak methi leaves in to salt water for half and hour it will cut bitterness of methi leaves
*Put oil in a pan,put cube sized cut patoto in it cook on moderate medium heat till it is half done,in a mean while drain out water from methi leaves once patoto is half done add methi leaves to pot mix well.
*Now put flame on low put dry masala and salt to taste,mix well
*Check once potato is done.
*Serve with hot roti,chappati,phulka
*Enjoy


Tip do not cover pot with lit otherwise dish will turn out bitter






24 Mar 2016

KARAHI CHICKEN ANGARA

Ingredients:






  1: chicken 1 kg ( cut in 16 pieces)
  2: thick greek yogurt 1/2 cup
  3: onions 1 large (finely chopped)
  4: tomatoes 5 medium (sliced)
  5: ginger & garlic paste 1 tbs
  6: bullet green chilli 4
  7: fresh ginger 1 inch (Julian)
  8: coal 1 piece
  9: whole red chilli 8
 10:coriander seeds 2 tbs
  11:cumin seeds 1 tbs
 13:black pepper corn 1 tsp
 14: oil 1/2 cup
 15:fresh coriander handful



Recipe:




  1: dry roast whole red chilli, coriander seeds, cumin seeds, black pepper corn, on high flame till changes colour.
  2: then crush it coarsely, keep aside.
  3: heat oil 1 cup and fry chicken till gets light golden, on high flame, then remove the chicken and keep aside.
  4: heat oil 1/2 cup add onions fry on high flame till gets light golden.
  5: then add tomatoes, ginger & garlic paste, cook till the tomatoes reduce and oil comes on surface, on high flame.
  6: now add yogurt mix and add the dry roasted & crushed masala, salt, half green chilli, half ginger, chicken, water half   a cup mix well, cover and cook on low to medium till the oil comes on surface.
  7: then add the fresh coriander and mix.
  8: heat the coal.
  9: then place a piece a foil place the hot coal add little oil on top, cover till the smoke settles.
 10:garnish with remaining green chilli, ginger.
 11:serve hot with naan.

24 Jan 2016

BOUNTY CHOCOLATE (homemade)






Ingredients:

 1: Coensend Milk 1 cup
 2: Desecated Coconut 3 cups
 3: Chocolate whisper or any plain Cadbury 300g

Recipe:

 In a bowl mix coconut, condensed milk.
 wet your palms lightly with water make a rectangle shape, press firmly.
 place on a tray and keep in the freezer for 20 minutes.
 melt the chocolate in a double boiler.
 Take the coconut out from the freezer and dip in the chocolate,coat well
 use two folks pick it up and let extra chocolate drop.
 place it on a tray and let it set in the fridge for 20 minutes.
 serve and enjoy.
    
NOTE: store in air tight box in the fridge

26 Nov 2015

Balloon choclate cup

Dear readers/viewers its a humble request to drop your suggestions, comments it will help me and my team to serve u all much better

Thanks with Regards

Gulzar Lakdawala

  




 Recipe (makes five bowls from 6.5cm diameter balloons
 1. Inflate five water balloons and make sure they are clean.







 2. Melt two chocolate bars (100g) with hot water around 60 degrees Celsius.










3. Line a baking tray with parchment paper.










4. Spread a 4 to 4.5cm circle of chocolate on the parchment paper.


 5. Dip the balloon in the melted chocolate and place it over the      chocolate circle.
                        
 6. Refrigerate for about 30 minutes for the chocolate to harden.














7. Once the chocolate hardens, pop the balloon.
 










8. After peeling off the balloons, if you see a hole has formed at the
bottom, use a spoon to drizzle chocolate inside to plug up the hole.












 9. Fill the bowls with the dessert of your choice and serve.
 Note) – If your chocolate is too hot at step 5, the balloon will pop,
 splattering the chocolate everywhere.






24 Nov 2015

SHEGAON KACHORI






(Kachori is a well known snack in many states of India and is made in different ways. A big thanks to @ swati  joshi ji for giving me and my team an opportunity to share her recipe.All regions enjoy bragging rights for their own way of making Kachori. One such very famous variety originates from Shegaon and hence a favorite of nearby regions of Vidarbha.)



Ingredients
For Covering :
1/2 Cup Sooji    , 1 cup all Purpose flour ,
1/2 stick melted butter , Salt to taste , Little water to knead the dough.

For Filling :
1/2 Cup Moong Dal soaked for atleast 6 hrs,
1 tspn Roasted Fennel (Saunf) , Salt to taste , 1/4th tspn Cumin (Jeera) ,
1/2 tspn Garam Masala , 3/4 tspn red chilly powder ,
1/4th tspn turmeric , 1.5 tbspn oil , 1.5 tspn sugar

Oil for frying

Procedure :
For Cover :
Soak Sooji in little water for 10-15 mins.Add All purpose flour , Salt to taste and 1/2 stick heated butter and knead a dough.
Add minimal water for the dough to come together. Knead the dough well . Make sure the dough is not too soft.

For filling :
Blend Soaked Moong Dal in very little water. Heat oil in a Pan and add Cumin and turmeric to it. When the Cumin splutters , add the
blended Moong Dal paste to the Pan and add salt , red chili Powder , Sugar , Garam Masala ,Roasted fennel.
Stir Well to ensure no lumps are formed. Cover the pan and let cook for 10 minutes on low flame. Uncover and break lumps if any and cook for another 10 mins.

The quantity of spices salt and sugar can be adjusted as per personal tastes. The mixture by itself can be a little spicy as those flavors mellow down when stuffed and fried.Let the Stuffing cool down.


To Make Kachori :
Roll a Puri Sized Dough ball , and stuff about a tspn full of the Moong Dal Mixture. Roll it again and Deep fry it till Golden Brown.

Hot Shegaon Kachori is ready to serve.Tastes great with Tamarind Chutney and/or Pudina Chutney or just by itself.

9 Jul 2015

Home made facial remover

This Natural Recipe Will Make Your Facial Hair Disappear Forever





INGREDIENTS:


1 Table spoon of oats porridge.
☛ 2 Table spoon of lemon juice.
☛ 2 Table spoon of honey.

INSTRUCTIONS:

The preparation of the mixture is extremely easy, thus you merely got to combine all the ingredients till you get an even mass and apply it to the hair. Let it keep for quarter-hour so wash it with heat water. It’d be good to use vanishing cream when the total procedure. For the most effective and quickest results, you have got to repeat the tactic 2-3 times per week and when thirty days you may get the required results – the hair will disappear forever!!! Get pleasure from your body like ne'er before.
Dear all before my next post i would like to request u all to please leave your valuable comments in comments box negative or positve whatever it will help me and my team to  serve u all at our best
Thanks





Chicken korma, the most mild of curries is a big favourite of my kids. They order a korma every time we go out for a curry. I think you’ll find this recipe to be pretty similar in flavour to most kormas out there.



INGREDIENTS

5 tablespoons ghee
2 tablespoons garlic and ginger paste
700ml heated base curry sauce
800g  chicken
4 tablespoons cashew paste
½ teaspoons yellow food colouring (optional)
1 teaspoon garam masala
1 teaspoon turmeric
1 tablespoon cumin powder
5 green cardamoms - lightly smashed
1 teaspoon sugar ( more or less to taste)
125ml double cream
225ml coconut milk
3 tablespoons fresh chopped coriander
1 teaspoon rose water (Optional but very nice)
Dried rose petals - for decoration
Salt and pepper to taste

INSTRUCTIONS

Melt the ghee in a frying pan over medium heat.
when bubbling hot, stir in the cumin, garam masala and green cardamoms.
Fry for about a minute and then add the garlic and ginger paste and cashew paste.
Stir this into the hot ghee and then add the curry sauce, double cream and coconut milk followed by the cooked chicken.
Stir to combine and add the food colouring (if using).
Bring to a simmer and the add the chopped coriander and rose water.
Add the sugar to taste. I usually use about 1 teaspoon but you may prefer your chicken korma sweeter.
Seasons with salt and pepper to taste and garnish with more chopped coriander and a few chopped dried rose petals.







8 Jul 2015

HOW TO MAKE CHICKEN TIKKA MASALA












I like to marinate the chicken for 48 hours. You could get away with an hour or two but the longer you marinate the chicken the better.



      PRE-COOKED CHICKEN

Most restaurants use tandoori style chicken for chicken tikka masala. Here is my recipe

HOW TO MAKE CHICKEN TIKKA












If cooking in the oven, set your oven to the highest heat. Place the chicken pieces on a rack and cook for about 20 minutes. Turn the pieces half way through the cooking time. The chicken is ready when the juices run clear when pricked with a fork and the edges are blackened slightly.
INGREDIENTS
1 kilo (2 lbs.) chicken breasts - cut into bite sized pieces (tikka)
Juice of two lemons
1 tablespoon salt
250ml (1 cup) plain yogurt
2 tablespoons garlic puree
1 tablespoon ginger puree
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon freshly ground black pepper
1 teaspoon citric acid powder
1 teaspoon turmeric powder
1 teaspoon salt
2 green chillies finely chopped
1 bunch of coriander leaves finely chopped
INSTRUCTIONS
Place the chicken tikka in a large bowl and squeeze the lemon juice over them and sprinkle with a little salt.
Now, place all the marinade ingredients in a blender and blend to a fine paste.
Cover the chicken pieces with the marinade ensuring the chicken tikka are completely coated with the marinade.
Allow to marinaded for six hours or up to 48 hours - the longer the better.
When ready to cook, light a barbecue. Gas barbecues will work but I prefer the flavour of charcoal barbecues.
You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot.
Cook the chicken tikka on skewers turning occasionally until the chicken is cooked through and the edges are blackened.