Ingredients Or Recipe for cooking: 2016

Thursday, December 8, 2016

Paneer Sadeko | Recipe

Ingredients for Sadeko Paneer is :

Paneer (cottage cheese) 200 gm
Garlic 2/3 cloves
Ginger 1/4 inch
Green chilli 2 or as per taste
Tomatos 2 medium
Coriander leaves 2/3 tbs
Salt as per taste
Lemon juice 1 tbs
Oil to fry
Fenugreek seeds 1/4 tbs
Turmeric powder 1/4 tbs
Green garlic leaves 2/3 strands

Recipe

1. Cut Paneer into small pieces and fry until its color changes to brown color
2. Make paste of ginger, garlic, green chilli, tomato and pour that paste into fried paneer.
3. Add chopped coriender and garlic leaves, salt, lemon juice and mix them well.
4. Heat oil in a pan and add fenugreek seeds and fry it until its color changes to dark brown. Turn off flame and add turmeric powder and pour it into above mixture.
Tasty sadeko paneer is ready to serve.

Sunday, November 27, 2016

Chicken Biryani Recipe

Marinated chicken

Chicken Biryani

Ingredients for chicken biryani are:

1.Chicken marinate
Chicken 1 kg (large piece)
Curd/ yogurt 300 gm
Salt as per taste
Red chili powder 1 tbs
Green chili 3/4
Turmeric powder 1 tbs
Coriander powder 1 tbs

Cumin powder 1tbs
Biryani masala 1 tbs
Garlic ginger paste 3 tbs

Dry spices
Black pepper 6/7
Cloves 5/6
Green cardamon 5/6
Mice 2/3
Black cardamon 2
Cinnamon 2 (2 inch)
Coriander leaves half bowl
Mint leaves half bowl

2. Rice
Rice 600 gm
Ghee 1 tbs

Dry spices
Black pepper 4/5
Cloves 4/5
Green cardmon 5
Mice 2/3
Black cardeman 2
Cinnamon 2 (2 inch)

Other ingredients
Onion 3 medium
Ghee 2 tbs
Oil 3/4 tbs
Coriander leaves 1/2 bowl
Mint leaves 1/2 bowl
Recipe
1. First step is to marinate chicken for this mix all the above ingredients and left it for atleast 2 hour and over night is best.
2. Second step is to fry chopped onions in ghee until color changes to dark brown.
3. Third step is to boil rice, for this boil water in a bowl with
1 spoon of ghee and all the dry spices. when water boils then add rice and cook it to 3/4th cooked. Note that rice should not be cooked inner layer should not be cooked.
4. Not the final step
take a big bowl or pressure cooker and heat oil in it. Add chicken sprinkle coriender leaves, mint leaves and fried onion and finally add half cooked rice with 1 inch thick layer again sprinkle coriander leaves, mint leaves and fried onions and half cookes rice 1 inch thick and cover the lid and cook it for 20 minutes in low flame.
Delicious chicken biryani is ready to serve and serve it with raita.

Marinated chicken

Chicken Biryani

Tuesday, November 15, 2016

Rice Pudding (Khir) Recipe

Rice pudding (Khir)

This is the very simple recipe but delicious recipe. It is not specific which ingredients we use to make khir like we could make it from sabudana, sewai in place of rice but the recipe is same.
Lets discuss its key ingredients and recipe to prepare rice pudding .

Key ingredients
Rice 100 gm
Milk 1 Liter
suger As per taste
Cashew 10/12
Almond 10/12
Raisin 20
Coconut 25 gm

I do not prefer lots of dry fruits in Khir so i put little amount only but you can add as per your requirement.

Recipe
1. Grate Coconut and cut Cashew and Almond into small pieces.
2. If you like fried nuts then fry Cashew and almonds with little ghee.
3. Let the milk boil in low flame when it boils add rice and fried nuts, rasin , grated cocunut and let it cook for about 20 min.
4. When milk become thinck then add suger and a spoon of Ghee, cook for 5 minutes
Now delicious Khir (Rice pudding ) is ready to serve.

Wednesday, November 9, 2016

Chicken Roast (recipe)

Chicken Roast (Recipe)

This is tasty snack that could me made with very less effort and will be main attraction in the parties.

Marinated Chicken

For this we will need following ingredients

Chicken 2 kg

Garlic 100 gm

Ginger 100 gm

Coriander powder 2 tbs

Cumin powder 2 tbs

Garam masala 2 tbs

Salt as per taste

Lemon juice 4/6 tbs

Chilly powder as per taste

All purpose flour 200 gm

Soya sauce

Oil to fry

Recipe to make roast is :

First of all we need to marinate chicken for this we will need chicken and mix spices and left it for some time. In our case we will left it for almost 12 hour i.e we are going to prepare snack for night party.

Chicken must have big pieces as shown in the figure but the size is not standard we can make small pieces as per our requirement.

1. Put chicken in a big bowl put garlic paste, ginger paste, coriender powder, chilli powder, salt, lemon juice and a little bit of oil and mix them all properly and left chicken for 12 hourso that all the spices get into chicken.

Chicken leg piece covered with all purpose flour

Marinate time can be at least 2 hour if we don't have much time then make the chicken piece small and marinate and left it for 2/3 hour.

2. Now after marinating it last thing is to fry it. for this put soya sauce in a wide bowl so that it will be easy to dip chicken and all purpose flour in another wide bowl.

3. Put oil on a deep pan to fry and heat it.

3. Now take one piece of marinated chicked at once and dip it into soya sauce and then into all purpose flour. Make sure that all purpose flour should be in the whole surface of chicken and put it in the hot oil to fry.

4. Fry it until its color changes to light brown. Note: while frying flame should be high.

Tasty Chicken roast is ready to serve.

Chicken Roast

Monday, October 24, 2016

Chukauni (Potato Yogurt Salad)

Key Ingredients:

Boiled Potatoes 2/3 medium
Green chili 1 chopped (add more if you want)
Onion 1 medium size (chopped)
Fenugreek seeds 1/2 tbs
Oil 4-6 tbs
Yogurt 1 and half cup (soury is better)
Lime juice or fresh lime (2-3 table spoons) (no need if yogurt is soury)
Salt as per taste
Red Chili Powder 1 and half tbs
Turmeric Powder 1/2 tbs
Coriender leaves To garnish

Recipe :

1. Peel boiled potatoes and cut them around 1 inch cube size.
2. Put green chili, yogurt, salt, lime juice (optional), red chili powder and mix them well.
3. Heat oil in a pan, add fenugreek seeds and wait until it is brownish black, add turmeric powder and pour it in above mixture
4. Add 1-3 table spoons of water and mix to give the mixture a smooth texture.

Garnish with finely chopped coriander.
Chukauni is ready to serve.

Raita (Cucumber Salad) | Recipe

Key Ingredients:

Cucumber 500 gm
Curd 250 gm
Salt as per taste
Sarso (Mustard seeds) 1/2 tbs
Chilli powder 1/2 tbs (as per taste)
Turmeric powder 1/4 tbs
Red dried chilly 3/ 4

Recipe:
1. Grate cucumber and remove excess water after grating.
2. Add salt, chili powder, curd and mix them well.
3. Heat oil in a pan and fry red chili until its color changes to black put Mustard seeds, turmeric and let it cook for 30 sec and pour it in the Raita. Stir it and delicious Raita is ready to serve.

If you like sour Raita then following is the recipe:

Cucumber 500 gm
Sesame seeds (til) 500 gm
Lemon 2 medium
salt as per taste
chili powder 1/2 tbs
Fenugreek seeds 1/2 tbs
Red dried chili 3/4
turmeric powder 1/4 tbs

Method
1. Fry sesame seed in dry pan and grind it.
2. Grate Cucumber and add sesame seed powder, salt chilly powder, lemon.
3. Heat oil in a pan put fenugreek seed in it and cook it until its color changes to dark brown and add chili and cook it until its color changes to black. Finally off the flame and add turmeric powder and pour heated oil into the Raita, mix it and spicy raita is ready to serve.

Gundruk Sadeko | Recipe

Key Ingredients:

Gundruk (Pickled Leafy Vegetable) 100 gm
Salt As per taste
Green Chili 2
Garlic 3/4 cloves
Tomato 2 medium
Timur 10/12 seeds
Coriander leaves 2 tbsp (chopped)
Soybeans 1/2 cup
Oil 2 tbsp
lime juice 1 tbsp

Recipe:

1. Soak Gundruk in hot water for about half an hour. If you use cold water then soak it for 1 hour before preparation. Remove water from soaked Gundruk.

2. Roast green chili and tomatoes.

3. Grind chili, tomatoes, Timur, garlic, and make a paste.

4. Heat oil in a pan and fry soybean.

5. Put Gundruk, fried soybeans, salt, chili powder, lime juice, coriander leaves, tomato-chili paste. Mix them well.

Gundruk sadeko is ready to serve.

Baigan Bharta (Mashed Aubergines)

Baigan Bhatra (Mashed Aubergines)

Bharta

Key Ingredients

Aubergines (Brinjal) 500 gm
Tomatoes 200 gm
Garlic (paste) 1 tbs
Sichuan pepper (timor) 10/12 seeds
Chili powder 1/4 tbs
Green chili 1 chopped
Cumin seed 1/2 tbs
Turmeric powder 1/4 tbs
Coriander powder 1/4 tbs
Cumin powder 1/4 tbs
Salt as per taste
Oil 3 tbs
Onion chopped 1 medium
Coriander leaves 2 tbs (chopped)

Recipe :

1.Wash Brinjal and roast it in open flame until it starts peeling off and eggplants start to shrink.
Note: Cut the Brinjal thoroughly leaving the tip uncut so that the Brinjal get cooked from inside too.
2. Roast tomatoes also. No need to cut tomatoes.
3. Let them cool and peel off the burnt cover. Mash the pulp completely
4. Heat oil in a pan and add cumin seeds. Let them cook for a minute, add onion chopped, green chilli and cook it until their color changes.
5. Add grinned timur and onion paste and cook for a while and add turmeric powder.
6. Add mashed Brinjal and tomatoes, coriander powder , cumin powder, chili powder and salt. Mix them well and let them cooked for about 10 min.
7. Now bharta is ready to serve, garnish it with coriander leaves.

Saturday, October 1, 2016

Bhindi Karela Achar (Ladies finger and Bitter ground Pickle)

Bhindi Karela Achar

This is very simple and easy to prepare recipe. It requires much less effort and very tasty dish. If you are health conscious and also food lover then you must try this since, bitter ground have many health benefit. Lets have a look on the recipe of this dish:

Key Ingredients:

Ladies finger (Bhindi) 200 gm
Bitter Ground (Karela) 200 Gm
Cumin seed 1/2 tbs
Oil 5/6 tbs
Sesame Seed (Til) 50 gm
Salt as per taste
Turmeric powder 1/2 tbs
Green chilli 3-4
Chilli powder 1/4 tbs
Lemon 2 medium / as per taste
Coriender powder 1/2 tbs
Cumin powder 1/2 tbs

Recipe :

1. Cut Ladies finger 1 inch in length and 1/4 from the center
2. Cut Bitter ground 1 inch in length and thin slices
3. Heat oil in the pan and fry cumin seeds until color changes to brown
4. Fry green chillies, when their color changes to light brown then add ladies finger and bitter ground, put salt and turmeric powder and fry them for about 15/20 minutes.
5. Fry sesame seeds in another heated pan. (fry without adding oil) when their color changes to light brown let them cool and grind them to make powder
6. When ladies finger and bitter ground are cooked properly then add cumin and coriender powder, sesame seeds powder, chilli powder and mix them throughly.
7. Off the flame and add lemon juice and mix it well.
8. Left it for some time so that all the spices get into the pickle.

Thursday, September 29, 2016

Paneer Chilli

Paneer Chilli

Today i'm going to share my new recipe of Paneer Chilli. Below is the ingredients and key recipe.

Paneer 400 gm
Capsimum 4-5 medium
Potato 4-5 Medium
Onion 4-5 large
Tomato 3-4 medium
Couli flower 200 gm
Oil to fry

Ketchup 200 gm
Tomato purie 100 gm
Cumin seed 1/2 tbs
Ginger paste 2 tbs
Garlic paste 2 tbs
Green Chilli 4/5 (As per taste)
Oil
turmeric powder 1/2 tbs (small)
Black pepper 1/2 tbs
Coriander powder 1 tbs
Cumin powder 1 tbs
Chilli powder 1/4 tbs (small)
Garam masala 1/4 tbs (small)
Coriender leaf 1 tbs
Salt As per taste

Recipe

1. Cut panner into small pieces, clean all the vegitables (potato, capsimum, tomato, cauliflower) and cut them into medium pieces.
2. Cut onion into four pices from center and peel all the layer
3. Deep fry all the above things, sprincle b lackpepper and salt in it and keep them aside.
4. Take large pan when it is heated put oil in it. When oil is heated add cumin seed and let it fry until it's color changes to brown. Add ginger and garlic paste and let it cooked by stiring it and then add turmeric powder.
5. Add chilli, coriender powder, cumin powder, chilli powder, garam masala and mix them all. Add ketchup and tomato purie , mix it and cook for some time.
6. Finally add fried vegitable and paneer to the gravy and mix them throughly
7. Add salt and mix it well
8. Cook for 5 to 10 minutes.

Paneer chilly is ready to serve garnish it with coriender leaf.

DUM ALOO

DUM ALOO

My new recipe is of DUM ALOO. It is most widely eaten food in Nepal as snacks with beaten rice or as meal with Roti or Rice.

Let's have a look on the recipe and it's ingredients..

Key Ingredients:

Potato 400 gm or 12/14
Cumin seed 1/2 tbs
Ginger 1 tbs
Tomato 3-4 medium
Green Chilli 2 (As per taste)
Oil 2 tbs
turmeric powder 1/2 tbs (small)
Coriander powder 1/2 tbs (small)
Chilli powder 1/4 tbs (small)
Garam masala 1/4 tbs (small)
Coriender leaf 1 tbs
Salt As per taste

Recipe:

1. Boil potato with little bit of salt and left it to cool down and peel it and make medium pieces.

2. Put oil on hot pan add cumin seed when oil is heated fry untill its color changes to brown.

3. Add turmeric powder, ginger paste and cook it for some time.

4. Add green chilli and stir it and then add potato and mix it well with mixture

5. Put coriender powder, cumin powder, garam masala. chilli powder and salt

6. Mix all the ingridients properly and then add chopped tomato and let it be cooked for some time.

Now dum aloo is ready to server garnish it with chopped coriender leaf.