A PINCH OF HING

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 ti...

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 ...

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 ...

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 refrige...

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...