A PINCH OF HING

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....

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 we...

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 F...

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...