Bihari Style Litti Chokha/Bharta–Litti In Appam Pan-Sattu Kachori- Baati

Ingredients –

  1. Whole wheat flour – 1 cup
  2. Roasted gram flour (sattu) – 1/2 cup
  3. Chopped onions – 1/2 cup
  4. Chopped green chilly (as per your taste)
  5. Chopped Garlic – 1 tsp.
  6. Carom seeds (Ajwain) –1/2 tsp.
  7. Chopped coriander leaves –
  8. Mango pickle –1 tbsp.
  9. Salt to taste
  10. Mustard oil –1 tbsp.

Method –

  • Take whole wheat flour into the bowl.
  • Add salt and 1 tsp oil into the whole wheat flour, mix well.
  • With the help of water knead into a soft dough, set aside.
  • For stuffing, add chopped onions, garlic, coriander leaves, salt to taste, mango pickle, mustard oil and green chilly into the sattu and mix well.
  • Add 1 tbsp of water, mix well and keep a side.
  • Take small portion of dough and roll it on your palms.
  • With the help of thumb press the ball in the center to shape them like small bowl.
  • Stuff with the sattu mixture and close the dough bowl from the top,
  • Roll the dough using your palm to shape them into balls.
  • Do the same for rest of the dough.
  • Heat appam pan on medium heat and grease some oil.
  • Place the balls onto a greased Appam pan.
  • Keep flipping the litti so that it will get cooked evenly from all the sides.
  • Once the Litti turns golden brown in color, remove the cooked Litti from the pan.
  • Add a tea spoon of ghee on top of the Litti before serving.
  • Serve the Litti with Brinjal(Eggplant) or Potato Chokha.

Kadhai Paneer(कढाई पनीर)-How To Make Kadhai Paneer-Paneer Recipe-In Restaurant Style

Ingredients-

  1. Paneer/Indian cottage cheese cubed – 1 cup
  2. Onion cubed (layers separated) –1 cup
  3. Capsicum cubed –1 cup
  4. Chopped tomatoes – 1 cup
  5. Chopped onions – 1 cup
  6. Ginger-garlic paste – 2 tbsp.
  7. Whole coriander seeds – 1 tbsp.
  8. Whole Red dry chili – 2 (as per your taste)
  9. Cashew nuts – 7-8
  10. Salt to taste
  11. Vegetable oil/Butter as needed
  12. Kasuri Methi/Dried Fenugreek Leaves – 1/2tsp.
  13. Ginger Julienne (for Garnish) – 1tsp.
  14. Cumin powder – 1tsp.
  15. Turmeric powder – 1tsp.
  16. Whole cumin seeds (Jeera) – 1tsp.
  17. Bay leaves –1-2
  18. Cinnamon Stick/Dalchini – half inch
  19. Coriander leaves chopped – 1/2 cup
  20. Fresh cream (optional) use for restaurant style
  21. Kashmiri Red chili powder(optional) just for color

Method –

  • Sauté whole red chili and whole coriander seeds on low heat for 1-2 minutes.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Heat a pan, add 1tbsp oil, sauté onions, capsicum and Paneer for few minutes.
  • Heat a pan, add oil, cumin seeds, bay leaves and cinnamon stick cook for few minutes.
  • Add chopped onions and cook  until onions turn transparent..
  • Add tomatoes, cashew nuts, salt and ginger- garlic paste, fry till tomatoes turn mushy.
  • After 5 minutes turn off the heat and let it cool down.
  • Remove cinnamon stick, bay leaves and put it into a blender jar, make a fine paste.
  • Heat a pan add the paste, salt, cumin powder, kasmiri red chili powder, turmeric powder and cook until it leaves the side of the kadhai.
  • Add coriander leaves, mix well and cook for few minutes.
  • Add fried Paneer, grounded powder 1tbsp, kasuri  methi and, cook for just 1-2 minutes.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Add fresh cream (optional) and mix well.
  • Kadhai Paneer is ready to serve.
  • Garnish with ginger Julienne and sprinkle some grounded powder.
  • You can serve Kadhai Paneer with Roti or Rice..

Baby Potato Curry-Aloo Dum(आलू दम)-Kashmiri Dum Aloo-Shahi Dum Aloo-Indian Potato Curry

Ingredients –

  1. Baby potato, boiled and peeled – 15 – 20
  2. Salt to taste
  3. Red or green chilly (as per your taste)
  4. Kashmiri Red chili powder( just for color)
  5. Vegetable oil or butter – 4 tsp.
  6. Cumin seeds – ½ tsp.
  7. Chopped onions – 1 cup
  8. Ginger – 1 inch
  9. Garlic – 3-4
  10. Turmeric powder – ½ tsp.
  11. Coriander powder – 1tsp.
  12. Cumin powder – 1 tsp.
  13. Garam masala powder – 1 tsp.
  14. Kasuri  methi (Dry fenugreek leaves) – ½ tsp.
  15. Chopped coriander leaves – 2 tsp.
  16. Cashew nuts – 7-8
  17. Curd/ yogurt – ½ cup
  18. Chopped Tomato – 1 cup
  19. Whole cinnamon stick / dalchini – 1 inch

Method-

  • Fork all the boiled baby potatoes, so that they are cooked from inside.
  • Add salt, red chilly powder, turmeric powder and mix it properly.
  • Heat oil into the pan, add potatoes to the pan.
  • Shallow fry the potatoes on medium heat.
  • Keep flipping them till they turn golden brown in color.
  • Add tomato, ½ cup chopped onions, cashew nuts, ginger and garlic  blender jar, make a fine paste.
  • Heat oil in a kadhai  and sauté cumin seeds, cinnamon stick, chopped onions, until onions turn transparent.
  • Add paste into the kadhai, cook till the oil is separated from masala.
  • Add cumin, coriander, turmeric powder, red chili and cook for few minutes.
  • Add curd and coriander leaves to the masala and (simmer the flame before putting it in the pan) keep stirring.
  • Once the curd starts boiling, add fried potatoes, mix it properly.
  • Crush the kasuri methi on your palm and put it into the gravy.
  • Cover and cook for few minutes.
  • Baby potato curry is ready.
  • You can garnish with coriander leaves and cream, and serve with Paratha, Roti or Jeera rice.

Capsicum Masala Curry (शिमला मिर्च मसाला करी)–Indian Recipe- In Restaurant Style- Capsicum Recipe

Ingredients –

  1. Sesame seeds or poppy seeds – 1tsp.
  2. Coconut / cashew nuts – 1 tbsp.
  3. Ground nuts – 1 tsp.
  4. Salt to taste
  5. Bay leaf – 1-2
  6. Cumin seeds / Jeera – 1tsp.
  7. Turmeric powder – 1tsp.
  8. Cubed Capsicum / bell pepper – 2 cups (any two color)
  9. Onion cubed – 1 cup
  10. Finely chopped onion – 1 cup
  11. Chopped tomatoes – 1 cup
  12. Ginger-garlic grated/paste -1/2 cup
  13. Garam masala powder – 1tsp.
  14. Red chilli powder as per your taste
  15. Kasuri methi / dried fenugreek leaves -1 tsp.
  16. Cumin powder – 1 tsp.
  17. Coriander powder – 1 tsp.
  18. Vegetable oil – 2 tbsp.

Method –

  • Heat a pan add peanuts, coconut, poppy seeds and cook on low heat until it turns golden color.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Add 2 tbsp oil into the pan, add capsicum, onions and fry on a medium heat for 2 minutes.
  • Add 2 tbsp oil into the kadhi on medium heat.
  • Add cumin seeds, bay leaves cook for few seconds.
  • Add chopped onion, ginger – garlic paste cook for few minutes.
  • Add tomatoes, salt to taste, red chilli powder , turmeric powder and fry till tomatoes turn mushy.
  • Add 2 tbsp roasted fine powder from the jar and mix well.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Cover and cook for 1-2 minutes on medium heat.
  • Add fried capsicum, garam masala, 1 cup water and cook for 1-2 minutes.
  • Add kasuri  methi, mix well and cook for few minutes.
  • Capsicum masala curry is ready to serve..
  • You can serve capsicum masala curry with pulav, chapathi or any of your favorite dish.

Coconut Rice-South Indian Coconut Rice-Rice Recipe-Lunch Box Recipe

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Grated Fresh Coconut – 1/2 cup
  9. Peanuts or Cashews nuts – 1 tbsp.
  10. Mustard seeds – 1 tsp.
  11. A pinch of Asafetida (Hing)

Method –

  • Heat oil in a pan / kadhai.
  • Add mustard seeds, whole red chilly and curry leaves, cook for few minutes.
  • Now add chana dal, urad da, Cashews and Hing, fry until lightly golden.
  • Add cooked rice, grated coconut, salt to taste.
  • Stir everything well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat. 
  • Coconut rice is ready, serve with any curry or curd.

Lemon Rice-Quick And Easy South Indian Rice Recipe- Lunch Box Recipe-How To Use Leftover Rice

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Peanuts or Cashews – 1 tbsp.
  9. Turmeric powder – 1/2 tsp.
  10. Mustard Seeds –1 tsp.
  11. Grated Ginger-1 tsp.
  12. A pinch of Asafetida (Hing)
  13. Lemon (as per your taste).

Method –

  • Heat oil in a pan / kadhai.
  • Add peanuts fry until they are lighty roasted.
  • Add ginger, chana dal, urad dal, curry leaves, chilly and mustard seeds, cook for few minutes.
  • Add Hing, turmeric powder, cooked rice, salt to taste and mix well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat.
  • Add lemon juice and stir everything well.
  • Lemon rice is ready, serve with any curry or curd.

Mumbai Tava Pulao – Spicy Main Course Rice – Indian Rice Recipe – Pulao Recipe

This is a popular street food of Mumbai, which is fast to prepare and very delicious to eat. This recipe is usually prepared on tava that’s why this is called as Tava pulao, but if you don’t have big tava available at your home then you can also prepare this on a pan.

 

Ingredients –

  1. Cooked rice – 1 or 2 cups.
  2. Butter/vegetable oil – 2 tsp.
  3. Cumin seeds –1 tsp.
  4. Curry leaves – 7-8 (optional)
  5. Chopped onions – 1
  6. Tomato medium size (chopped) – 2-3
  7. Green chili – 2 (as per your taste)
  8. Bell pepper (capsicum) chopped – 1 cup
  9. Coriander leaves – ½ cup
  10. Boiled, peeled and chopped potato – 1 cup
  11. Green peas – ½ cup
  12. Salt – (as per your taste)
  13. Pav bhaji masala/sambar masala – 2 tsp
  14. Groundnuts or cashew nuts – ½ cup
  15. Turmeric powder – ½ tsp

DSC_4202

Method –

  • Heat a pan add oil into the pan, add cumin seeds, curry leaves, groundnuts or cashew fry it for few seconds.
  • Add chopped onions cook for few seconds on medium flame.

DSC_4203

  • Add chopped capsicum, boiled potato, boiled peas and cook for 5-6 minutes.
  • After 5-6 minutes add salt, turmeric powder, green chili, chopped tomato, Pav bhaji masala, cover the pan and cook for 5-6 minutes.

DSC_4205DSC_4206

  • Add boiled rice, mix well cover the pan and cook on medium heat for 2-3 minutes.

DSC_4208

  • After cooking for 2-3 minutes tomato rice is ready, add chopped coriander leaves and mix it.
  • Mumbai Tava pulao is ready to serve.