A PINCH OF HING

Jalapeno Chicken  African style peanut butter chicken recipe delivers the most creamy and mouthwatering sauce with a few easy steps. Integrating jalapeno and bell peppers gives a astounding taste. Ingredients..... 3 Chicken breasts Salt and pepper for marination ½ tsp Fried ginger powder 2 Onion sliced 4 Chopped tomatoes 1 jalapeno minced 2 tsp crushed ginger garlic ½ tsp. Red pepper flakes 4 tbsp Peanut butter 1 Cup chicken broth 1 Tbls. tomato paste 2 Cup sliced colorful bell peppers Few Cilantro hand chopped for garnish Oil Salt Presentation...... Clean chicken breasts pierce with using a toothpick, season with salt, pepper and dried ginger powder, keep aside for half an hour.  Exactly after half an hour boil the marinated chicken breasts adding 4 cups of water.  After boiling process is finished separate the boiled chicken breasts and broth and keep aside. In large pan with high sides add oil saute half of bell peppers,keep ...

Black chickpeas curry Ingredients: Black channa- 1 cup Potatoes 2 into 4 pieces Onions 4 thin sliced Tomato 2 chopped Tomato 2 into 4 pieces Ginger garlic paste-1 tsp Curry powder ½tsp Red chilly powder ½ Tsp Garam masala ½ tsp Homemade mutton masala 1 tsp Salt-to taste Desi ghee Preparations.... Soak channa in water for 10 hours. Wash and boil along with salt. Rinsed and keep aside. Heat ghee in pressure cooker fry  potato pieces remove keep on kitchen towel. Add ghee if needed add onions fry till brown add all dry spices except garam masala powder, sprinkle water to avoid burning add GG pastes saute till it spread nice aromatic smells. Add chopped tomato and saute for a while.Add mutton masala fry well add soaked & drained channa stir nicely. Add 4 cups of water, tomatoes, fried potatoes and salt stir nicely. Close the cooker lid and cook for up to 3 whistles. Cool down, open the cooker sprinkle garam masala powder again close the lid...

Manda pitha Ingredients 1 cup rice soaked overnight 3 cups water 1 tsp. sugar 1/2 tsp. salt For filling: 3/4 cup dry homemade cheese 3/4 cup freshly grated coconut 1/2 cup sugar 6 cardamom seeds crushed Preparations: 1. To prepare the FILLING, put all the ingredients for filling in a pan and fry it for 4-5 minutes. 2.  Blend water and soaked rice together until paste is very smooth. 3.  Put the paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft. 4.  Take it out, cover it and let it cook. 5.  Make 15-16 balls out of the dough. 6.  For each ball, put the filling insde  and shape it into smooth Manda 7.  Tie a cloth over the mouth of a deep pan filled with water (2/3 portion) and heat this on medium-high. 8.  Put all Manda on top of the cloth. 9.  Cover and steam it for 20-25 minutes until Mandas are cooked properly. Manda pitha2

Lachha paratha Ingredients 2 cups whole wheat flour 1 cup for applying 1 1/2 cups water Salt Melted Desi ghee Preparations : In a large bowl add  flour, ghee and salt mix it well it should be scrambled in texture. Add water and knead to a smooth dough. Apply ghee on dough for avoid dryness. Cover in a wet muslin cloth and keep aside for 30 minutes. After 30 minutes need the dough again with light hand and divide the dough into 6 equal parts as small balls. Take a ball roll on dry flour and roll into a 8" thin disc. Take spoon full ghee and spread evenly, sprinkle some wheat flour. Make pleats to the dough like paper fan. Roll the pleated dough into a circle and the end push under of round dough roll into thin disc again. Heat a iron skillet and place the parottas on the skillet. Cook a minute on each side. Then apply a teaspoon of ghee for each parotta and cook for a couple of more minutes on low flame. These parota needs to cook on a low fl...

Jaggery coconut ladoo "Mom, can I make ladoods” my daughter pleaded as she entered the kitchen. Of course dear you can wait until I arrange few ingredients. when your children ask to do something in the kitchen that might result in them learning a new life skill. Today she learned that how jaggery syrup hold the grated coconut to make a perfect round shaped ladoos . While cooking so many questions arise because children's are naturally neophobic. Calmly answer and encourage them is the only behavior. This is her first attempt to make coconut ladoo. Now I m relaxing and enjoying the ladoos😋😋 Ingredients: Grated coconut: 1 whole coconut, fresh Grated jaggery: 150 gms Cashew nuts 2 tbsp chopped Cardamom powder 1 tbsp Black pepper ½ tsp roughly powdered Salt 1 pinch Melted Desi ghee 1 tbsp Presentations : Heat kadhai, add grated coconut, cashews and grated jaggery. Fry for 20 minutes on low flame. Cook till mixture turns into brown, and moistu...

Mattur Makhni Ingredients : Green peas Make Whole spice powder 2 green cardamom ½ of black cardamom 1" cinnamon 1 star anise 1 small size bay leaf All into fine powder ½ tsp Turmeric powder 1 tsp kashmiri chili powder 1 tsp chilli powder 1 tomato chopped 1 radish grated 4 red tomato pure ½ cup cashew paste 4 to 6 tbsp butter Salt to taste Preparations : Take a pan fry the fresh green peas with little salt and butter remove on a plate On this same pan add 2 tbsp butter ( on low flame) When butter start to melt. Add grated radish fry till brown Add whole spice powder mentioned above in the ingredient list. Saute the spices till they become fragrant add crushed ginger cook till the raw aroma of ginger spread out add chopped  1 tomato cook till this mixture turns mushy add tomato pure and cashew paste stir, cover the lid and fry the paste until the sides leave and it becomes a thick paste. Add salt and left over spices with one cup of wa...

N C Poda pitha Poda pitha is the most authentic and festive dish. Poda meant burnt and pitha means cake. Poda pithas come in two varieties - salty and sweet. Salty goes well with non veg curries and sweets are serve without any side dishes. On covered kadhai hot charcoal was placed on top and fires lit underneath, while the slow cooking ensured that doesn't burnt and done perfectly. Ingredients : 3 cups Rice suji 1 cup Black gram dal 1 tsp salt 2 cup big sized sugar (powdered) 1 cup Fresh chenna 2 tsp curd (whisked) ½ tsp baking soda 1 cup thick coconut paste 1 cup coconut extract 1 tsp Desi ghee 1 tsp white pepper powder. 1 tsp dry ginger powder Preparations : Wash rice suji ,drain the all water keep aside. Wash black gram dal soak for 1 hour grind it with a fine paste remove in large vessel add soaked rice, salt and mix well ; it should be thick batter. Keep this over night for fermentation. Next day preparation..... Grate the chenna spread on ...