Monday, February 18, 2013

Vegetable Pulav Recipe/ Vegetable Rice Recipe

Ingredients:

  • Basmati Rice 1 cup
  • Onion 1 Chopped Lenghtwise
  • Ginger Garlic Paste 2 teaspoon
  • Garam Masala Powder 1/2 teaspoon
  • Mint Leaves : few (around 10)
  • Vegetables from your choice - 1/2 cup(2 Carrot, Beans)
  • Water 1.5 cup
  • Salt to teast
To Temper:
  • 2 cloves
  • 1 Stick Cinnamon
  •  A small leaf Bayleaf
  • 2 Green Chilli 
  • 1 Tablespoon Ghee
  • 1 Tablespoon Oil
Method:
  1. Rinse rice well twice at least and soak in water 30 min set aside. In pressure cooker, Heat a ghee and oil, add bayleaf, ginger garlic paste. Fry for 2-3 min and add onion,green chilli, mint leaves and fry for few min. Then add the chopped vegetables.
  2. Add Garam Masala powder, fry for 2 min then drain water from rice and add it.Fry for 2 min and mix it well until combined. Add required salt.
  3. Now exactly 1.5 cup water and allow it to boil. Close the pressure cooker cook it for 3-4 whistles in medium flame. Open and fluff it with a fork carefully without breaking the rice. Garnish with Ghee if required.

Sunday, February 17, 2013

Chicken Pakoda - Starter Recipe


Ingredients:

    Chicken Pakoda Recipe
  • Chicken cut into 8 pieces
  • Ginger-garlic paste 1 table spoon
  • Red chilly - 1 tea spoon
  • Lemon juice - 1 table spoon
  • 1 Egg 
  • Refined flour - 1 table spoon
  • Gram flour - 5 table spoon
  • Salt - 1 tea spoon
  • Black Pepper - 1 tea spoon
  • Refined oil for deep frying
  • Chaat masala - half tea spoon, to sprinkle.
Method:
  1. Make deep incisions into the chicken pieces and marinate the chicken with lemon juice, ginger-garlic, salt and red chilly powder.
  2. Keep it marination for about 30 minutes.
  3. After the chicken is marinated, mix all the ingredients in a blender.
  4. Then, heat oil in a wok (kadai), dip the marinated chicken in a the batter, lower gently in the hot oil.
  5. Deep fry on medium heat till it becomes light brown.
  6. Remove them with a slotted spoon and keep it aside for 10 minutes.
  7. Fry the pieces again till golden brown.
  8. Remove and drain excess oil on absorbent paper towels
  9. Then sprinkle chaat masala before serving. Serve hot with mint chutney.

Tuesday, February 5, 2013

(Chicken in Garam Masala) गरम मसाल्यातलं चिकन

कृती :
  • अर्धा किलो चिकन (मध्यम आकाराचे तुकडे करून घेणे )
  • १ टीस्पून आलं लसूण पेस्ट 
  • १ टेबलस्पून गरम मसाला 
  • १ टीस्पून काळी मिरी पावडर 
  • १  टीस्पून हळद 
  • ७-८ लसूण पाकळ्या 
  • फोडणीसाठी तेल 
  • चवीनुसार मीठ 
  •  बारीक चिरलेली कोथिबिर 
साहित्य :
  1. प्रथम चिकनला थोड मीठ लावून, थोडया पाण्यात कुकर मध्ये वाफवून घ्यावेत. नंतर जास्तीच पाणी बाजूला ठेवावं.
  2. एका मोठया कढईत तेल तापवून घ्याव आणि त्यात ठेचलेला लसूण घालावा तो लाल झाल्यानंतर त्यात आलं लसूण पेस्ट, गरम मसाला, काळी मिरी पावडर, हळद, मीठ घालून परतावे.
  3. नंतर त्यात चिकणचे तुकडे घालून एक वाफ आणावी.नंतर त्यात बाजूला काढलेलं पाणी घालून झाकण ठेवून १०-१५ मिनिटे ठेवावे. झाकणात देखील पाणी ठेवावे.
  4. चिकण शिजल्यावर त्यावर कोथिबिर टाकून सर्व्ह करा.