A PINCH OF HING

dry fish pulao  1 kg Curry cut dry fish 2 tbsp Dry Shrimps 1 lemon juice 1 tsp Black pepper 2 sliced Onions 1 Cup tomato puree 1 tbsp GG paste 1 tsp Turmeric powder 1 tsp Coriander powder 2 tsp Red chili powder 2 tsp Garam masala 1 tbsp chopped mint leaves 1 tbsp chopped coriander leaves salt oil Clean these dry fish 4 to 5 times through this process maximum amount of salt will washed and then soaked in warm water for 10 minutes . After 10 minutes remove from water marinade with lemon and black pepper keep aside. Add enough oil in a pan and heat it. Shallow fry these fish  in pressure cooker till brown. Remove in a plate and keep aside. On same oil add dry shrimps fry for 1 min. add chopped onions fry for a while and add ginger garlic paste, and saute it well. Allow it to cook till brown. Add tomato puree and give it a gentle stir and cook till the oil separates. Add all spices along with leaves stir and then add fried fish pieces mix well add soaked fish

Kurkuri Achari bhindi  Ingredients...  ½ kg Okra  1 tsp Red chilli powder 1 tsp Kashmiri chili powder  2 tbsp corn flour 1 tbsp Rice flour  1 tbsp mango pickle paste  1 tbsp Sambaar powder  Salt to taste  Oil for deep frying  Preparations....  Before day night wash and slice all okras into four pieces length.  I love with seeds but you may remove all the seeds and spread in kitchen towel keep cover with another towel.  Leave this to evaporates and dry the maximum water.  Next day morning transfer these dry sliced okras in to the mixing bowl. Now, add all the above ingredients and gently mix without squeezing the vegetable. Leave this for next 10 min . Check if it's wet add extra spoon full of flour to dry it toss nicely to cover all pieces.  Now heat oil and deep fry Okras on medium flame stir occasionally with a spatula to avoid sticking.  Remove and serve hot.  Crispy okra pickled fries 

kolatha palaoo/horse gram pulao  Ingredients....  1 cup Basmati Rice ½ cup Horse gram soaked and boiled  1 tbsp HM Biryani masala ½ tsp Turmeric powder  ½ tsp Jeera ½ tsp GG paste 1 onion sliced  Salt,to taste 2 tbsp Oil Preparation.....  Wash properly horse gram in water and soak with 2 cups of water for overnight.  With same water boil in cooker on medium flame till 4 whistles.  Let rest for cool.  once cool down open the lid separate the grams and water.  keep this water for next preparation.  Wash the rice and soak it in water for 15minutes and drain the water. Heat oil in a cooker. Add Jeera when start crackling, add onions fry till translucent add all above spices along with salt fry nicely on low flame add boiled grams fry for 2 minutes. add rice fry it again now add the left over water adjusting with 2 full cups  and close the lid of the cooker cook on low flame till 1 whistles. Switch off the flame and release the pressure by lifting t

adanga Ingredients.....   kg pickled Mango 1 kilo Jaggery 2 tbsp Red chili powder 1 tbsp Turmeric powder 2 tbsp Fennel seed 2 tbsp fenugreek seeds 4 tbsp Cumin seeds Mustard oil Preparation.... Dry roast fennel ,cumin and fenugreek seeds roast separate each seeds. make a rough powder of fennel, cumin,and fenugreek. Wash the mango properly and rub with a cloth to dry. Cut the mango into square with its green skin . Discard the seeds. Collect all mangoes in a pot add salt and turmeric powder toss well and keep under sun for 2 hrs. Heat a kadhai add water and  jaggary on medium heat cook  till the jaggery melts. Add mango with its leftover water and red chili powder, stir well ,the syrup should be 1 thread syrup and till the mango is done. remove from heat cool down room temperature. Now heat mustard oil cool down then add into mango mixer and then add spices powder stir well keep this on

Guanra bhajja  This is also known as Gobardhan Jhatta.  Simple Cluster beans fry  Ingredients... 250 gm Guar  2 Onions sliced  oil salt ½ tsp Curry masala ¼ tsp Turmeric powder  Water Preparation....  Wash the guar, trim both the tips and cut into half or leave as it is .  Heat oil in a kadhai . Add guar ,all spices salt stir well. Sprinkle water stir and cover the lid.  Remove the lid , sprinkle more water stir well Fry for another 5 minutes till all the moisture evaporates and guar nicely tender without messy .ngredients... 250 gm Guar  2 Onions sliced  oil salt ½ tsp Curry masala ¼ tsp Turmeric powder  Water Preparation....  Wash the guar, trim both the tips and cut into half or leave as it is .  Heat oil in a kadhai . Add guar ,all spices salt stir well. Sprinkle water stir and cover the lid.  Remove the lid , sprinkle more water stir well Fry for another 5 minutes till all the moisture evaporates and guar nicely

kancha kadali kossa Ingredients.. 2 Raw plantains 1 tbsp kasuri methi ½ tsp mustard ½ tsp cumin 1 pinch asafoetida or hing 1/8 tsp turmeric or haldi salt as needed 4 Onions finely chopped 1 tbsp Tomato pure 1 ½ tsp GG paste ½ tsp red chili powder 1 tsp mutton masala ½ tsp garam masala preparation...... Wash, peel plantains . Cut them into squares . Make sure the skin has been removed completely. keep these squares in water to avoid black in color. Boil them along with little salt and cook until half done. Heat kadhai with oil and crackle cumin and mustard. Add hing, onions saute until the onions turn slightly golden brown . Add tomato pure,  ginger garlic paste and fry until the raw smell goes off. Add all dry spices along with salt stir and saute until the tomatoes turn mushy. Pour ½ cup water to the masala and stir well. Add boiled plantains cook until the mixture turns to a thick gravy like. You can add more water if

chenna kossa/paneer kossa Ingredients... 250 grams paneer cut into cubes 2 Onions finely sliced 1 tsp GG paste 1 tbsp Meat masala 1 tbsp tomato pure ½ tsp turmeric powder ½ tsp Coriander powder ½ tsp Garam masala powder 2 tbsp Kashmiri chili powder 2 tablespoons oil preparation..... Cut chenna into cubes boil them with water for 15 mins and strain. In a dry bow add 1 tsp of kashmiri chilli powder and little salt mix well add chenna to this bowl toss gently and nicely to coat well and evenly. Heat half of the oil in a frying pan and fry the raw red chenna on a high heat for a minute and Remove onto a plate. To the same frying pan add some more oil and fry the onions until translucent ,add tomato pure, GG paste and then add the all dry spices and fry on a medium-low heat for about 2 minutes or till the raw smell vanishes. Add fried red chenna to wet masala, toss gently till all the pieces are coated well with the masala. Serve hot with rice and dal or as a

Murg Muraba  Ingredients... 1kg Boneless chicken 1tsp Roasted Fennel power ¼ tsp Roasted Fenugreek powder 1 tsp Roasted Mustard powder ¼ cup Kashmiri chili powder ⅓ cup  Red chili powder 15 cloves  Garlic paste 1 cup Vinegar Salt Water Mustard Oil Preparation...... To a kadhai, add water. Bring it to boil and add the chicken pieces. When the chicken turns tender, strain the chicken stock and keep it aside. Add oil to same Kadhai Add the cooked chicken pieces and fry. When they turn golden in color , transfer to a mixing bowl, add fenugreek powder, mustard powder, red chili powder, salt, garlic paste and lemon juice. Mix well.Add salt or chili powder, if required.Transfer into a dry earthen pickle pot ,and pour the remaining oil into the pot. Store well in air tight pot cover.

Dahi bhendi jukha Ingredients......  20 no. Bhindi (Okra)  1 cup Hung curd  1 tsp tamarind paste  ¼tsp curry masala (without garlic)  ½ tsp Coriander powder  ¼ Garam masala powder (without garlic)  ¼ tsp red chilli powder  1 tsp Kashmiri red chilli powder  ½ tsp crushed ginger  1 tsp besan  1 tsp mustard, cumin and fennel seeds  Salt to taste  oil for cooking  Preparation...  Wash and clean the Bhindi. Wipe the bhindi with a kitchen towel until bhindi is totally dry.   Cut them 1" long sprinkle little salt toss nicely and keep aside.  Whisk hung curd and keep aside.  Heat oil in a kadhai, add seasonings, all dry masala, crushed ginger, besan water, salt fry for 1 min. add tamarind paste stir well   Add bhindi fry for a second and sprinkle little water fry again till they become soft  Ensure bhindi does not get mushy while cooking. So avoid stirring occasionally. Once you add bhindi toss well until all masala cover and coat each bhindi.  Now add whisked hung curd to the pan and coo

Rasna mango pudding  Ingredients....  4 tbsp Mango Rasna powder 4 tbsp Corn flour  4 tbsp Milk powder  1 tsp cardamom powder  1 tbsp Sugar  Butter for grease the mould  preparations.....  Take 500 ml warm water mix all above ingredients.  Keep it on flame, stir nicely and constantly till it thickens up.  Remove from flame and pour in butter greased bowl.  Let it cool and set on room temperature. Once it cool keep in refrigerator.  Remove , garnish and serve  Rasna mango pudding1                                                                  

Sulaimani Chai Sulaimani tea, the aromatic spiced tea infusion brewed for the special occasions in the muslim families is the epitome of classic tea influences your tastebuds.   With strong middle eastern origins, this black tea preperation is served as Beverage to cleanse after a heavy meal of byriyani or Aromatic ghee rice . #Hot_Drinks Ingredients 5 cups drinking water 2 tsp black tea leaves use dust tea for stronger aromaunrefined  sugar to taste Aromatic spices  2 pods green cardamom 1 cloves 1/2 stick cinnamon 5 Black pepper Whole Preparations  Crush the aromatic spices using a pestle. In a saucepan bring the water to a boil and add the crushed aromatic spices and boil When in a rolling boil add the tea leaves and sugar. Allow the tea to seep for three minutes and remove. Strain and serve hot. Traditionally few more ingredients added after removing in tumblers according to choices, strands of saffron, crushed min

Cauliflower toran Ingredients 1 Cauliflower florets into small cuts 2 Onions sliced 2 spoon fresh coconut paste without water 1 teaspoon GGpaste 1 teaspoon mustard and cumin seeds 2 green chilies sliced Handful of curry leaves Salt to taste Coconut Oil for frying Preparations.... Wash, clean, Seperate cauliflower florets as you usually do and cut into small in sizes , discard the stalk. Boil the florets along with little salt, boil till  to retain the crunchy texture . Heat 2 tablespoons of oil in a kadhai ,add mustard and cumin seeds when seeds splutter, add the onions, chilies and curry leaves and coconut paste fry  till onions change it's color. Add GG paste and salt fry for a second.  Now add boiled cauliflower florets stirring occasionally until the florets are lightly browned and cooked, while the texture is still crunchy. No need to add water. Cauliflower toran1 

Spicy beans coconut fry Ingredients 4 cups Beans small cut ½ Cup finely grated coconut  2 tsp Sambaar pdr  1 tsp Red chilli pdr  ½tsp turmeric pdr  1 tsp green chillies chopped  Mustard for seasoning  Salt to taste Oil Preparations.....  Heat Kadai along with water to boil and add salt and beans . Cover and cook until the veggies are done . Do not add more water and strain those healthy water. Try to use minimum water to cook beans so that you don't have to throw extra water . Remove on a plate and keep aside.  Heat up the same pan, add oil and keep it on medium flame.  Once oil hot, add the mustard seeds and let it splutter. Grated coconut and all spices and salt.  Keep stirring until the coconut mixture fully dry add 4 tbsp of water and boiled beans stir nicely to coat all coconut mixture evenly on beans. Serve as side dish. Spicy beans coconut fry

Methi kuzlambu  Ingredients: 2 tbsp sesame oil 1/4 tsp mustard seeds 1/4 tsp fenugreek seeds Hing,a generous pinch 10 shallots A sprig curry leaves 1/4 tsp turmeric powder 1/2 cup thick tamarind extract 1 cup water Salt to taste Jaggery , a small piece To grind : 1/2 tsp fenugreek seeds  2 tbsp coriander seeds 3-4 red chillies 1 and 1/2 tsp channa dhal 1 and 1.2 tbsp grated coconut Preparations.....  Dry roast the grinding ingredients separately and let it cool for some time.Powder it in mixie into fine powder.Keep aside. Heat oil in a kadai and fry fenugreek seeds,mustard seeds,hing,till splutter.Add shallots and curry leaves,fry till it become soft. Add the tamarind extract,water,grinded powder,turmeric powder and salt.Let it boil for sometimes,till it becomes thick.Add jaggery finally and switch off the stove. Methi kuzlambu 2

Semolina ladoo  Ingredients.....  Semolina 4 cups  Sugar  Chopped dry fruits 2 tbsp Raisins ½ cup Pure ghee  Preparing.......  Add the whole semolina in the kadhai.  Stir it continuously so that semolina roast evenly.  Roast on low flame till it leaves fragrant. Once it's done remove in a large mixing bowl. Now start binding the laddoos. Take 2 tbsp of mixture on your palm, press it gently with your other hand and start rolling the laddu between your palms. Try to give a shape of ping pong ball sized to it.    Do the same with rest. Keep one raisins on top to look attractive.  Once rolled into spheres, stack the ladoos inside an airtight container and you can enjoy them fresh for a few weeks. Semolina ladoo 2

Nadiya chingudi rassa  Ingredients....  800 gm Tiger prawns  For ground masala.....  4 dried Kashmiri Red Chillies 10 Garlic Cloves 1 tsp whole Peppercorns 1 tsp whole Coriander Seeds 1 tsp Cumin seeds 1 tsp Tamarind Paste 1 teaspoon turmeric powder  1 cup grated Coconut 1 cup thick Coconut milk  For gravy......  1 tablespoon finely minced Ginger 1/2 cup finely chopped Onions 1/2 cup finely chopped Tomatoes 1 small chunks of Capsicum  Salt to taste Oil 2 tsp coconut oil  Preparations.....  Devein and wash the prawns well with cold water. Marinate with salt and turmeric. Keep it aside.  Do not fry or saute the prawns.  Grind all the ingredients mentioned under ground masala to a smooth paste and set aside. In a pan, heat oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they breaks easily. Add the ground masala and salt to

Chattpata methi alu Ingredients Small size Potatoes 2 chopped Onions 3 tbsp Kasoori methi 2 tbsp Crushed Garlic ½ tbsp finely crushed ginger 1 tsp Red chili powder ½ tsp Turmeric powder 1 tsp Coriander powder 1 tsp Garam masala powder Salt Seasonings...... Mustard Oil ¼ Cumin seeds ¼ Mustard seeds ½ Fennel seeds Salt to taste Last seasonings........ 1 tsp chilli flakes 1 tbsp Dry mango powder 1 tsp fried cumin powder 2 Pinch of Hing Pinch of salt Presentations......... Take methi leaves roast in a dry pan Wash and drain dry methi leaves Soak Methi leaves in warm water and keep aside. Pressure cook the potatoes for two whistles.Remove the skin,  Pierce few holes and keep it aside. Mix all above last ingredients in a bowl keep aside. Heat oil in a pan , add seasonings When start cracks add crushed garlic, ginger saute till garlic turns light brown in color. Add chopped onions fry till golden add all above spices one by one including salt stir

Beetroot Poriyal Ingredients.... 2 Beetroot  cut into small cubes 4 tbsp Grated Coconut 4 Green chillies into 8 ½ tsp Cumin and Mustard seeds ½ tsp Black gram dal 1 tsp Channa dal Hing 1 pinch Curry leaves Oil Coconut oil for top drizzling Preparations....... In a pressure cooker heat oil add seasoning one by one let it crackle Add beetroot stir well no need to add water beetroot release it's own moisture Close the lid and weight valve and cook for two whistles Switch off the gass Cool down the pressure , open the lid stir nicely add fresh grated coconut and coconut oil remove in a serving bowl.  Mix well and serve as a side dish. Beetroot Poriyal 2

Lemoney Poha  Poha is a most salubrious option of Breakfast. Poha has ample dietary fibers that make it an impeccable cull for weight watchers.  Going for poha as breakfast is an ideal cull as it keeps you satiated and curbs untimely hunger pangs. Poha seems to identically tantamount to oats. Can be victual raw and cooked, both the way is facile for our diligent schedules. Making more tastier without losing its nutritious value is paramount. Endeavor my version of khatti poha with your cull of side dish. Ingredients.......  Poha 2 cups Lemon juice half cup Black gram dal 1tsp Mustard seed ⅓ tsp Cumin seeds ⅓ tsp Chopped Onion 2 tbsp Chopped Green chillies 1 tbsp Fried Pea nuts 1 tbsp Curry leaves and few Turmeric powder ½ tsp Salt Oil Preparations......  Take a colander along with poha sieve properly to remove fine flour particles through the holes.  Wash in running water once and keep aside. Heat kadhai along with oil ad

Herbs Chicken  Ingredients... 1 kg Chicken 1 bowl of Mix herbs ( Mint leaves , Coriander leaves ,Fenugreek leaves , ajwain leaves , Curry leaves, Fennel leaves and Dill leaves) 1 tsp Oregano 2 tbsp Fried garlic finely chopped 1 tap GG paste 1 tbsp Garam masala 4 Green chillies split on middle 2 tbsp Butter 4 Cup thick Curd Salt to taste Pepper to taste Whole spices.... 2 small size bay leaves 1 cinnamon stick 2 Cardamom Preparations..... Combine all fresh herbs in a chopper chop it up with small size. And keep aside. Whisk the curd keep aside. Take half cup of warm water add oregano stir and keep aside for later use. Take large mixing bowl along with whisking curd add all dry spices, half of fried garlic, chopped herbs, garam masala, green chillies, butter, salt and pepper mix everything Add the chicken to the bowl and mix to coat well. Cover and set this bowl in refrigerate to marinate well for at least 3 hours. After 3 hours remove from refrigerato