Aloo Capsicum Fry–(खटी मीठी आलू शिमलामिर्च)- Dry Potato Capsicum –Aloo Shimla Mirch

Ingredients –

◾Boiled, Peeled and Chopped Potato – 4 medium size
◾Chopped Capsicum (cube size) – 1 medium size
◾Chopped Onions – 1/2 cup.
◾Ginger – Garlic paste – 1 tbsp.
◾Salt to taste
◾Vegetable oil / Butter – 2 tbsp.
◾A pinch of Turmeric powder
◾Whole Cumin seeds – 1 tsp.
◾Rad Chili powder / Chopped green chili (as per your taste)
◾Sugar – 1/2 tsp.(optional)
◾Garam masala – 1/2 tsp.
◾Dry Mango powder (Amchur powder) – 1/2 tsp
◾Whole Coriander seeds and Whole Fennel seeds (Saunf) – 1 tbsp. (Roasted and Grind)
◾Chopped Coriander leaves – 1/2 cup.

Method –

1.Heat Vegetable Oil into the pan on medium heat.
2. Add cumin seeds, fry for few seconds.
3. Add chopped onions, cook till they turn soft and tender.
4. Add potatoes, Ginger – Garlic paste, fry till they start turning light brown and crisp.
5. Add salt, Garam masala, Turmeric powder, Red chili powder, mix well and cook for 1-2 minutes.
6. Add Capsicum and mix well.
7.Cover and cook for 1-2 minutes.
8. Add the coarsely ground powder, sugar and mix them well.
9. Let it cook on medium heat for about 1-2 minutes.
10. Once the curry is ready, turn off the heat, transfer it to a serving bowl and garnish with coriander leaves.
11. Serve with Roties or paratha. Enjoy !!!

Rava / Semolina / Suji Ki Roti (सूजी की रोटी ) –Suji Ki Chapati / Fulka–Breakfast / Healthy / Sajjige Roti / Tiffin

Ingredients –

  • Sooji (Rava or semolina) – 1 cup
  • Water – 2 cups
  • Vegetable Oil – 1 tsp.
  • A pinch of Kalonji / Fennel Seeds (optional)
  • Salt to taste
  • Rice or Wheat flour for dusting

Method –

  1. Add water into the pan on medium heat, let it boil.
  2. When it start boil add salt to taste, vegetable oil, Kalonji and Sooji to the water while continuously stirring to avoid lumps.
  3. When the water and sooji are well mix, switch off the heat, cover and let it rest till cool.
  4. When sooji dough cools down but a little more than warm, knead it like dough with lightly oiled hands.
  5. If dough is sticking on your palm you can grease your palm with oil or water.
  6. Divide into equally portions and roll them into chapati shaped with the use of Rice flour or wheat Flour for dusting.
  7. Heat the Tawa or Pan on medium heat.
  8. Cook the rotis on a tava on one side for about 2 minutes or wait for the small air bubbles.
  9. Flip and cook other side for another 2-3 minutes.
  10. Take it out, Increase the heat and allow the roti to puff directly on the heat.
  11. Remove and do the same process for reaming dough.
  12. Serve with any kind of vegetable curry, Dal and Pickles.

Stuffed Brinjal Curry (बैगन की सब्जी) – How To Make Dry Baingan – Andhra Style – Gutti Vankaya Fry

Ingredients –

  • Brinjal (Baingan) / Eggplant – 4 medium size
  • Salt to taste
  • Vegetable oil / Mustard oil – 2 tbsp.
  • Sesame seeds – 1 tbsp.
  • Whole roasted coriander seeds – 1 tbsp.
  • Whole cumin seeds – 1 tbsp.
  • A pinch of Turmeric powder
  • Roasted Peanuts (roasted and remove the skin) – 2 tbsp.
  • Lemon juice or tamarind – 1 tbsp.
  • Dry / Fresh coconut – 1 tbsp.
  • Curry leaves – 1 sprig (optional )
  • Chopped tomatoes – 1 cup
  • Chopped finely onions – 1 cup
  • Whole Kashmiri Red chili (as per your taste)
  • Finely chopped Coriander leaves
  • Cinnamon stick – 1 inch
  • Green cardamom – 2
  • A pinch of asafetida

Method –

  1. Heat a pan on low heat.
  2. Roast dry coconut until slightly golden.
  3. Keep stirring time to time.
  4. Add whole cumin seeds, sesame seeds and sauté it.
  5. Cook  for 2 minutes then let it cool down.
  6. Later transfer it into the blender along with roasted cumin seeds and roasted coriander seeds.
  7. Make a fine powder.
  8. Stuffing powder is ready.
  9. Add lemon juice and salt to taste into the stuffing powder.
  10. Keep it aside.
  11. Slit cut the brinjals halfway into four.
  12. Stuff the brinjals with the ground stuffing powder.
  13. Heat  mustard oil into the other pan on medium heat.
  14. Add chopped onions, cook till they turns soft and tender.
  15. Add curry leaves (optional).
  16. Add chopped tomatoes, cinnamon stick, salt to taste, turmeric powder, green cardamom and  garam masala.
  17. Mix well, cover and cook for till tomatoes turn mushy.
  18. Add a  pinch of asafetida and mix.
  19. Now Place the stuffed brinjal into the pan..
  20. Add the remaining ground paste to it and cook covered in low heat .
  21. After few minutes turn the brinjals carefully and cook again on low or medium heat until brinjals are soft.
  22. Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves.
  23. This delicious main dish recipe goes well with roti and steamed rice.

Baby Corn Manchurian- Indo Chinese Style –How To Make Spicy Chilli Baby Corn Manchurian

Ingredients-

  • Baby Corn – 10-12 (cut into two pieces).
  • Salt to taste.
  • Black pepper powder – 1/2 tsp.
  • Ginger garlic paste – 1 tbsp.
  • Red Chilli sauce – 1 tsp (as per your taste).
  • Maida/all purpose flour – 2 tbsp.
  • Onion (chopped)– 1/2 cup
  • Capsicum into cubes or length wise as per your wish.
  • Corn Flour (optional)– 1 tsp (dissolve in 1/2 cup of water)
  • Chilli Sauce as per your taste
  • Tomato sauce – 1 tbsp.
  • Soya sauce –1 tbsp.
  • Vinegar –1 tbsp.
  • Chopped garlic – 1 tsp
  • Vegetable oil as needed
  • Spring Onion (chopped)- 1/2 cup

Method

  1. Take a bowl, add baby corn,  salt, red chilli sauce , Black pepper powder, ginger garlic paste, corn flour, maida and with sufficient water and mix well.
  2. Batter is ready, cover and keep aside for 15- 20 min.
  3. Heat vegetable oil into the pan/ kadhai on medium heat.
  4. Deep fry coat baby corn until golden brown and keep aside.
  5. Fry all baby corn in same way.
  6. Heat vegetable oil (1 tbsp) into the other pan /kadhai on medium heat.
  7. Add chopped garlic, onion and fry till onion turns transparent.
  8. Add capsicum and fry for a minute.
  9. Add tomato sauce, vinegar, Soya sauce and Chilli Sauce (Use more if you need)
  10. Salt to taste, a pinch of Black pepper powder and mix well.
  11. Cook for 1-2 minutes.
  12. Add fried baby corns and Stir well, till you get baby corns covered in
    this sauce evenly.
  13. Turn off the heat, add spring onion and mix well.
  14. Crispy Baby Corn Manchurian is ready to serve…

Ghee Rice/ Neychoru –South Indian Recipe–How To Make Ghee Rice- Kids

Ingredients –

  • Basmati rice (Wash and soak rice for 20 minutes.) – 1 cup
  • Ghee / Butter –  1 tbsp.
  • Bay leaves – 1-2
  • Clove – 2-3
  • Green cardamom – 1-2
  • Star anise – 1
  • Onions (cut into length wise) – 1/2 cup

For garnishing – Fried onions, chopped coriander

Method –

  1. Heat a pan on medium heat and ghee to a pan.
  2. Add Bay leaf, Clove, Green cardamom, Star anise, and fry for a min.
  3. Add cashew, raisin and fry till lightly golden in color.
  4. Add onions (cut into length wise) fry for 1-2 minutes.
  5. Add drained rice and fry for for  minutes.
  6. Add 1.75 cup water, salt as per your taste,
  7. If you want you can add sliced chilly.
  8. Mix well, cover and let it boil.
  9. Cook until all water has evaporated.
  10. You can check once or twice while the rice is cooking.
  11. Open the lid and fluff up.
  12. Ghee Rice is ready.
  13. Garnish with fried onions, chopped coriander leaves and serve..

Spicy Schezwan Cauliflower(Gobhi) Recipe- Indo Chinese Cauliflower–Cauliflower in Schezwan Sauce

Ingredients –

  • Dry whole red chilly – 10 – 12
  • Cauliflower florets – 2 cups
  • Whole garlic cloves – 9-10
  • Sugar – 1/2 tsp

For batter –

  • Corn flour / Corn starch – 1/2 cup
  • All purpose flour (maida) – 1/2 cup
  • Black pepper – 1/2 tsp
  • Salt as needed
  • Soya sauce – 1 tbsp.
  • Tomato sauce – 2 tbsp.
  • Vinegar –1 tbsp.
  • Chopped onion – 1/2 cup
  • Chopped garlic – 1 tbsp.
  • Chopped spring onions white and greens – 1/2 cup
  • Green capsicum (cut into lengthwise)- 1 cup
  • Vegetable oil  for deep frying

for the garnish –

Chopped spring onion

Method –

  1. Soak the red chilies in hot water for 30 minutes.
  2. After 30 minutes remove the steam from the chilies and put into the mixer jar.
  3. Add whole garlic and sugar into the mixer jar.
  4. Blind them will with 2 tbsp (tablespoon) of water to a smooth paste.
  5. Chilly paste is ready.
  6. Add corn flour, maida, black pepper and salt into a bowl.
  7. Pour water to make a thick batter consistency.
  8. Add the cauliflower florets and coat them in the batter well.
  9. Heat vegetable oil in a kadhai on medium heat.
  10. When the oil turns hot, drop the batter coated cauliflower florets in the hot oil.
  11. Fry them until the cauliflower florets turn crispy and golden in color.
  12. Drain them to a kitchen towel.
  13. Heat a vegetable oil into the other pan on medium heat.
  14. Add chopped onion and chopped garlic and fry for 1-2 minutes.
  15. Add green capsicum and spring onions and sauté for few minutes.
  16. Add tomato sauce, soya sauce, vinegar, and salt to taste.
  17. Mix well and cook for few minutes.
  18. Add chilly paste and little water, mix well.
  19. Add little water to corn flour (1 tsp), make a paste and mix well.
  20. Cook for few minutes.
  21. Add the fried cauliflower florets ,toss gently.
  22. Cook on a high heat for 1 to 2 minutes.
  23. Serve immediately garnished with spring onion.

Achari Paneer- (अचारी पनीर)- Paneer Curry Recipe- Restaurant Style Achari Paneer–Punjabi Style

Ingredients –

  • Paneer (cottage cheese) – 1 cup ( cut into 1/2 inch cubes).

Whole Dry Masala For Achari Powder –

  • Fennel seeds – 1 tsp.
  • Mustard seeds – 1/2 tsp.
  • Coriander seeds – 1/2 tsp.
  • Onion seeds (kalonji ) – 1/2 tsp.
  • fenugreek seeds – 1/2 tsp.
  • Cumin seeds – 1/2 tsp.
  • whole Red chilly – 2-3 (as per your taste)

  • Garam masala powder – 1/2 tsp.
  • Turmeric powder – 1/2 tsp.
  • Coriander powder – 1/2 tsp.
  • Salt to taste
  • Red chilly powder  (as per your taste)
  • Chopped Tomato- 1
  • Vegetable oil as a needed
  • Whole cumin seeds – 1/2 tsp.
  • Green coriander leaves – 1/2 cup
  • Ginger –  1/2 inch (chopped)
  • Cashew nut- 4-5
  • Beaten curd yogurt – 1 tbsp.

Method –

  1. Heat  a non stick pan  on low  heat.
  2. Add all whole dry masala and mix well.
  3. Dry roast them until nice aroma comes.
  4. Set aside to cool.
  5. Transfer them to the small jar of a mixer grinder and grind to a medium coarse powder.
  6. Achari powder is ready.
  7. Add chopped tomato, Ginger and cashew nut  in the jar, grind until smooth puree.
  8. Heat  1/2 tsp oil in a pan on medium heat.
  9. Add paneer cubes, fry for 3-4 minutes.
  10. Heat a other pan, add 1 tbsp vegetable oil on medium heat.
  11. Add 1/2 tsp cumin seeds, cook for few min.
  12. Add tomato puree and cook until oil starts to separate.
  13. Add coriander powder, garam masala, turmeric powder and red chilly powder, salt to taste.
  14. Mix well and cook  until oil starts to separate.
  15. Add crushed spices powder(as per your taste) and mix well.
  16. You can store extra masala in fridge to be used later.
  17. Add beaten curd (yogurt)  on low heat.
  18. Stir and cook for a min.
  19. Add paneer cube, kasuri  methi  and mix well.
  20. Cook 2-3 min. turn off the heat.
  21. Add chopped coriander leaves and  mix well.
  22. Achari Paneer is ready.
  23. Serve it hot with roti, paratha , puri or your meals.

Dry Chana Masala(पंजाबी स्टाइल में बनाये सुखा छोले मसाला )-Punjabi Recipe-Dry Chana

Ingredients –

  • Chickpeas / Chana / Khabuli Chana – 1 cup (soak chana overnight to 8 hours).
  • Red chilly powder (as per your taste)
  • A pinch of Asafetida (hing)
  • Turmeric powder –1/2 tsp
  • Salt to taste
  • Whole Cumin seeds ( jeera) – 1 tsp
  • Garam masala powder- 1 tsp
  • Cumin powder – 1 tbsp
  • Vegetable oil for cooking
  • Dry mango powder (aamchur powder) – 1/2 tsp
  • Curry leaves – 5-6
  • Whole Dry chilly – 1-2
  • Dry coconut powder (optional)

Method –

  1. Add chana, 1 cup water and turmeric powder in pressure cooker.
  2. Cover and Cook for 2-3 whistles on medium heat.
  3. After 2-3 whistles, switch off the heat and let it cool down.
  4. Open the lid, Chana is boiled properly.
  5. Keep aside.
  6. Heat a pan with oil on medium heat.
  7. Add cumin seeds, red chilly, hing, chopped garlic and cook for few minutes.
  8. Now add boiled chana and mix well.
  9. Add salt, curry leaves, red chilly powder, garam masala, cumin powder and aamchur powder.
  10. Mix well and sprinkle some water.
  11. Cover and cook for 1- 2 minutes on low heat.
  12. After 1-2 minutes, turn off the heat.
  13. Dry chole is ready to serve…

Crispy Chilli Potatoes (घर पे बनाये आसन तरीके से क्रिस्पी चिल्ली पोटैटो)-Starter/Appetizer

Ingredients –

  • Potatoes – 2 (big size) Wash and Peel
  • Red chilli Flakes (as per your taste)
  • Chopped garlic – 1 tbsp.
  • Salt to taste
  • Vegetable oil for frying
  • Corn starch/Corn flour – 2 tbsp (if required add more)
  • Sesame seeds (Til) – 1 tsp
  • Soya sauce
  • Chilly sauce
  • Tomato ketchup
  • Vinegar
  • Black pepper
  • All purpose flour (Maida) – 3 tbsp (if required add more)
  • Spring onions
  • Onion, Capsicum (cut into square shape)

Method

  1. Cut potatoes length wise.
  2. Add salt, Maida and corn flour/ starch, mix well
  3. Cover and keep it in fridge for 20 min.
  4. Heat oil into the pan..
  5. Add chopped garlic, fry for few minutes.
  6. Add onions and capsicum, fry for few minutes.
  7. Add spring onions, salt, red chilli flakes and cook for 1 min.
  8. Add tomato ketchup, vinegar, soya sauce & chili sauce..
  9. Add little water into corn starch(1 tbsp), make a paste.
  10. Add Sesame seeds (Til) and mix well.
  11. Sauce is ready, turn off the heat.
  12. Drop the potatoes in oil to deep fry on medium heat.
  13. Drain potatoes on a kitchen tissue.
  14. Again fry on high heat till it gets little brown.
  15. Double frying makes potatoes more crispy.
  16. Fry rest of the potatoes as well.
  17. Heat the sauce and add fried potatoes, mix well.
  18. Cook for 1 minute, turn off the heat.
  19. Crispy chilli potatoes is ready.
  20. Garnish with sesame seeds, and serve hot.

Popcorn Chicken (घर में बनाये KFC स्टाइल पॉपकॉर्न चिकन)–Chicken Recipe

Ingredients –

  • Boneless chicken fillet (wash and cut it into small pieces)
  • Corn flour/Corn starch –1 tbsp.
  • A pinch of Black paper
  • Bread crumbs (for coating)
  • Red chilli powder (as per your taste)
  • Kashmiri Red Chilly Powder (For color)
  • Egg –1
  • Salt to taste
  • Oregano –1/2 tsp.
  • Turmeric powder (Kills germs)
  • Ginger – garlic paste- 1 tbsp.
  • Vegetable oil for deep frying

Method –

  1. Cut chicken fillet to tiny bite sized pieces, wash it nicely.
  2. Add little turmeric powder, mix well.
  3. Add chilli powder, ginger-garlic paste, herbs, egg, corn flour, salt to taste, and mix well
  4. Keep marinate chicken for 30 minutes in a refrigerator.
  5. If you like you can add chilly according to your taste.
  6. After 30 minutes, add bread crumbs and mix well properly.
  7. Heat the oil in a pan/kadhai to medium heat
  8. Pick up each of these pieces and fry them till golden.
  9. Keep stirring and fry on medium heat.
  10. Pierce a piece of chicken with knife to check if it is fried well.
  11. Drain popcorn chicken popcorn on a kitchen tissue.
  12. (If you want to make it more crispy coat the pieces once again with bread crumbs)
  13. Popcorn Chicken is ready, serve hot with ketchup.