A PINCH OF HING

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...

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 bhi...

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...

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