Guchi Matar ka Pulav

 

This Kashmiri Pulav is a delicious preparation made with mushrooms and fresh green peas .

Mushrooms and peas are sauteed in tomato puree with selected spices.

This lends a lovely aromatic flavour to this simple yet exotic rice preparation.

Delicious pulav is ready within minutes .

Pahadi Nimbu ka Aachar

 

This Pahadi Nimbu also known locally as Galgal .

It is large and looks like sweet lime but is very sour in taste.

The aachar made from this Nimbu is very tangy and if stored in dry container stays good for almost a year .

Galgal ka Aachar tastes good with roti, parantha, poori, bread or every plain hot rice.

Khajur Munakke ki Kashmiri curry

 

An almost forgotten traditional recipe from our very own Kashmir .

It is a very easy curry recipe which uses very few ingredients.

Yet the addition of khajur and kishmish makes this curry simply exotic and irresistible.

#curry #curryrecipe #indiancurry #indiancurryrecipe #indiandal #easycurryrecipe #easycurry #easycurryrecipes #kashmirirecipes #kashmirirecipes #kashmiricuisine #traditionalrecipe #traditionalcurry #lostrecipe #traditionalrecipes #dryfruitcurry #dryfruitrecipe #partyrecipes

Paneer Mushroom Stir Fry

 

A quick yummy dish loaded with the goodness of paneer & mushrooms .

A favourite option for kids tiffin box as well as for office lunch box.

This stir fry can be enjoyed as a one meal dish by weight watchers too.

#EasySnacks #easypaneerrecipe #paneerrecipefortiffin #easypaneerrecipes #EasyBreakfastRecipes #easydinnerrecipe #easydinnerideas #easydinnerrecipes #wokrecipes #stirfry #stirfryvegetables #HealthyRecipes #onemealdish #healthydinnerrecipe #weightlossrecipe #paneerrecipe #VegStirFry #mushroomrecipe #mushroomrecipes #vegetablestirfry #10minutehealthyrecipe #paneerrecipes #sauteedvegetables #viralrecipe #viralpaneerrecipe #paneermushroomstirfry #Simplestirfry #StirFry #नावीन्यपूर्णपदार्थ #stirfry

Matar ka Nimona

One of the most popular dish of Uttar Pradesh prepared during winters when fresh green peas are available .

Very simple dish made with very few spices & yet amazing in taste.

Do try it and give us your feedback.

Langar wali Maa ki Dal ( लंगर वाली दाल )

 

A simple to make yet divinely tasty dal from the Punjabi cuisine served in gurudwara langar.

This rustic Dal Amritsari or Langarwali dal is made with whole black gram (urad dal) and split black chickpea (chana dal).

This soul satisfying dal is best enjoyed with Indian flatbreads like roti, naan, paratha or with steamed basmati rice.

Mathura Ke Dubkiwale Aloo

 

The most authentic and traditional recipes are always so simple to prepare and yet they are the ones which make us truly nostalgic .

Today's recipe proves just that .

Dubkiwale Aloo is a very popular dish of Mathura and it is usually had for breakfast and is relished with puris, luchis or khasta kachoris .

This recipe is one of the chappan bhog (56 Naivedyams) offered to Lord Jagannath in JagannathPuri .

A recipe so simple and yet so delicious . You have to make it to believe it .

No wonder it must have been Lord Krishna's favourite too .

Batate Bhat ( From Gwalior Kitchen)

 

Hello Everyone,

Today's recipe is straight from the Royal Kitchen of Gwalior . 

This Shahi Batate Bhat is a very tasty and yet simple to make rice dish .

Additing freshly ground selected spices enhances the flavour of this Batate Bhaat & the nuts, fresh cream & honey takes it to the exotic level making it truly Shahi. 

 

Chicken Pudinewala

 

Dhaba style simply yummy and delicious preparation for Chicken lovers.

#howtomakechickenpudina #howtomakedhabastylechicken #EasyChickenRecipes

Thandai Parfait

 When the Indian and French traditions embrace each other the result is this heavenly delicious dessert – Thandai Parfait .

The subtle flavours of cooling Thandai and the French Parfait are just made for each other .

So celebrate this Holi with this simplest yet the most divine dessert and get praises from everyone .

#EasyDessertRecipes #Holidishes #HoliSweetRecipes #HoliSpecialRecipes #holispecialsweet #holispecialsweets #holispecialsweetrecipes #FusionRecipes #FusionFood #holirecipes #holirecipesinbihar #kidsfavourite #summerdelight #summerspecialrecipe #summerdessert #partyrecipes #thandaimasala #thandaidessert

Panfry Tandoori Paplet without oven or grill with homemade tandoori masala / तंदुरी पापलेट

 #SweetnSpicyAromas

To make Tandoori Pomfret the fish is marinated with tandoori spices along with thick curd and then it is usually grilled in the oven or in tandoor .

But in this recipe I have shown how to make the tandoori masala at home and also how to fry the fish in pan or tawa .

So anyone can make this recipe now at home even without an Oven, grill or tandoor . So do try this recipe in winters and enjoy with your family and friends .

Feel free to share my recipe with your friends and family on watsapp. Subscribe my channel and press the bell icon to get notifications of all my recipe videos

#TandooriPomfretInPan #TandooriPomfretwithoutoven #TandooriPomfretwithoutgrill #TandooriPomfretwithouttandoor #EasyAuthenticTandooriPomfretathome #TandooriFishRecipe #PomfretRecipe #PomfretFry #TandooriPaplet #FishRecipe #Fishfry #तंदुरीपापलेटओवनबगैर #तंदुरीपापलेटओवनशिवाय #तंदुरीपापलेटतवाफ्राय

Winter Spl Easy Perfect Dhaba Style Dal Palak (Spinach Lentil Curry ) ढाबा स्टाइल डाळ पालक

 #SweetnSpicyAromas

This easy perfect dhaba style dal palak is so easy to make at home . People who don’t like palak also are sure to fall madly in love with this amazingly delicious Dal Palak . It tastes best with roti, paratha or plain hot steamed rice . So do try it this winter and enjoy with your family and friends . Do not forget to give your feedback in the comments below and freely share the recipe with your near and dear ones .

#WinterRecipes #DhabaStyleDalPalak #DaalPalak #ढाबास्टाइलडाळपालक #EasyPalakRecipe #ढाबास्टाइलदालपालक #DhabaStyleDaltadka #DhabaStyleदालतडका

Perfect Dhaba Style Dum Aloo / ढाबा स्टाइल दम आलू

 #SweetnSpicyAromas

Try this easy perfect Dhaba style Dum Aloo .

Instead of deep frying the potatoes shallow frying them makes this recipe a much healthier version without compromising in the taste .

Pricking boiled potates with fork ensures that all the dry masalas are well absorbed in the potatoes . Adding nigella seeds ( kalounji ) and kasuri methi makes this recipes amazingly delicious .

Always crush kasuri methi between your palms before adding . This enhances the flavour .

If using big normal potatoes instead of baby potatoes than boil and cut the potatoes in big pieces .

Ingredients -

15-20 – baby potatoes For masala coating - Half tsp - Salt 1/4 th tsp - Turmeric powder Half tsp - Dry chilly powder Half tsp - Garam masala Half tsp - Aamchur (dry mango powder) Half tsp – Coriander cumin powder (dhana jeera powder) To be ground to paste - 2 - chopped onions 2 - chopped tomatoes 1 inch - ginger 7 to 8 - garlic flakes 12 to 15 - cashewnuts 3 - cloves 3 - cardamom 1 inch - cinnamon 1 - masala cardamom For the gravy - 1 tsp – cumin seeds 1 tsp – nigella seeds ( kalounji ) 2 – bay leaves ( tej patta ) 1 n 1/2 tsp - dry chilly powder 1/2 tsp - garam masala 1/2 tsp – dry mango powder ( aamchur) 2 tbsp – kasuri methi 2 to 3 tbsp – chopped coriander

#PerfectDhabaStyleDumAloo #ढाबास्टाइलदमआलू #TraditionalDishes #IndianDishes #EasyPotatoRecipes #PunjabiDumAloo #AmritsariDumAloo #LessOilDumAloo #dumaloorecipe #dumaloo #northindianfood #dhabastyle

Makke ki roti ( maize flour rotis )

 

Ingredients 

2 cups – maize flour ( makke ka ataa )

½ tsp – ajwain ( carom seeds )

1 cup - Water

Salt

Ghee

Method 

 

Heat water in a pan and add little ghee to it .

When the water starts boiling add maize flour and ajwain and mix properly with a flat spoon .

Switch off the gas and cover the pan with a lid .

When the mixture cools down a bit but is still warm knead a soft yet firm dough adding very little water only if needed .

Make lemon sized balls and roll the rotis on the rolling board .

The rotis should be medium sized and not very thin .

Heat a tawa and cook the roti on both the sides applying ghee .

Serve hot with sarson kaa saag .

 

Sarson kaa saag

These mustard greens are usually seen in market during winter season . 

Mustard is known as sarson in hindi and this sarson ka saag is a must have dish during winters . 

The rustic taste never fails to warm you up . 

Sarson ka saag along with makke ki roti and a big glass of chaas (buttermilk) is a divine combination which just has to be experienced . 

Ingredients - 

1 bunch - sarson leafy vegetable ( mustard leaves )

1 small bunch - bathuva leafy vegetable ( can use spinach instead ) 

2 onions - finely chopped 

1 tbsp - ginger garlic chilly paste 

1/4 tsp - garam masala (optional) 

ghee to cook 

Method - 

Wash the sarsan and bathua leafy vegetables . 

Take only the leafy part for making this dish . 

In a vessel take some water and warm it up . 

Cook the vegetables for 5 minutes in this water . 

Drain the water and when vegetables cool down coarsely grind them in mixture . 

In a kadai add ghee and saute chopped onions in it till they are golden in colour . 

Add ginger chilly garlic paste and saute for 2 minutes .

Now add the ground vegetables , salt and garam masala and saute for 15 to 20 minutes .

When the raw smell goes away and ghee starts separating add very little water . 

The saag should be quite thick . 

Serve it hot topped with home made butter ( makhan ) and with makke ki roti . 

Nimona ( Green Peas vegetable )

Once again the season has come when the markets are full of fresh green veggies , carrots and green peas . This is one of my favourite seasons because you get to see all the lovely colourful vegetables . Green peas karanji ( gujhiya ) , kachories , stir fry , rassa  bhaji are some of my favourites and I usually make it a point to make these dishes in winter season . And to that list now onwards I can add one more North Indian yummy dish called Nimona . You will be surprised as to how simple and easy  it is to make this Nimona and yet it tastes amazingly delicious .  

Ingredients 

2 cups - fresh green peas ( shelled ) 

5 to 6 - green chillies 

8 to 10 - garlic flakes 

half and inch - ginger 

fistful - coriander leaves 

2 tbsp - coriander seeds 

1 tsp - cumin seeds 

1 - tomato 

1 - potato 

5 to 6 - urad daal wadi (called sandge in marathi) or mangode ( optional ) 

 3 - 4 tbsp oil 

salt according to taste 

Method 

It is better to use non stick pan for this as else you will have to use lot of oil . 

Keep 1/4 th green peas aside and grind rest of the peas very coarsely in the mixer . 

Also make a paste of ginger garlic green chillies coriander leaves and cumin and coriander seeds with very less or no water . 

Peel the skin of potato and cut it in cubes . 

Also make vert thin slices of tomato . 

Now in the pan add oil and stir fry potato cubes on medium flame . 

Take out the potatoes when crisp and golden in colour and keep them aside . 

In the same oil add ground paste of ginger garlic and saute till oil starts separating . 

Add to it coarsely ground green peas and saute well . 

Now add 1/4 th green peas kept aside , tomatoes and udid wadi . 

Again saute till oil starts separating . 

Now add salt and just enough water . 

The gravy should be thick . 

Cover with the lid and let everything cook very well . 

In the end add crispy potatoes and cook for just 2/3 more munutes . 

Serve hot with rotis or parathas . 

Bhindi Aloo Sabji ( Lady Finger Vegetable)

 This simple yet delicious sabji is relished by even those who usually don't like bhindi ( Lady finger) . 

Frying bhindi till it is crisp enhances the taste of bhindi and make it more tasty . 

Ingredients - 

1/2 kg - Bhindi ( lady's fingers ) 

2 - potatoes 

2 - onions 

2 - tomatoes 

1 tsp - cumin coriander powder 

1 tsp - chilly powder 

1/2 tsp - garam masala 

1/4 tsp - turmeric powder 

1/2 tsp - mustard seeds

pinch of hing ( asefoetida )

5/6 tbsp - oil 

salt to taste 

Method - 

Wash the bhindi and wipe it with a cloth . 

Spread it on a clean dry towel and let it dry for 10/15 minutes . 

Cut the head and tail part and cut bhindi in long pieces . 

Peel the potatoes and cut them too in long pieces like for french fries . 

Cut tomatoes also in long pieces and slice onions and keep aside . 

In a non stick pan put some oil and saute potatoes till golden n crisp . 

In the same oil fry bhindi till almost crisp . 

Now in the remaining oil splutter mustart seeds and add a pinch of hing . 

Add to it sliced onions and saute till the are soft .

Add tomatoes and stir fry for 5 to 10 minutes . 

Now add fried bhindi and potatoes and all other masalas . 

Add salt as per taste and adjust water as per your liking . 

Cover the pan with lid and cook for 10 minutes . 

Serve this sabji hot with chapatis or daal rice . 

Murg Malai ( मुर्ग मलई )

Chicken in almost any form is relished equally by people of all ages .
And when it is tenderly cooked with love and care using all the ingredients in correct quantities the result is truely mouth watering .
This variety of chicken cooked with rich ingredients and mild spices is an all time favourite .
Cooked in liberal amount of ghee and garnished with fresh cream it is rightfully called Murg Malai , a sinfully delicious centre dish perfect for your parties .

Ingredients :

1 kg  - boneless chicken
1/2 cup - thick hung curd
1 tb sp - lemon juice
2 tb sp - ginger garlic paste
2 t sp - garam masala ( cloves , cardamom , cinnamon and pepper pd )
1 t sp - turmeric pd
1 tb sp - dried leaves of kasuri methi
2 big onion - finely chopped
2 tb sp - cashew and poppy seeds paste
2 tb sp - fresh cream
3 to 4 tb sp - ghee
1 to 2 t sp - sugar
salt according to taste

Garnish :

fresh cream
coriander leaves chopped

Method :

Wash the chicken thoroughly and cut it into medium pieces .

Apply curd , lemon juice , ginger garlic paste , garam masala , turmeric pd and kasuri methi  to the pieces and marinate them for 2 to 3 hours .

Heat ghee in a pan and saute the onions till golden in colour .

Add marinated chicken to it , salt , sugar and stir well .

Cover the pan with a lid and cook the chicken till almost done .

Lastly add cashew poppy paste and fresh cream and cook just for 2 minutes .

Garnish the chicken with fresh cream and chopped coriander leaves .

Serve with any variety of Indian bread though it tastes best with naan or kulcha .

Saunf wale karele ( Bittergourd Stir Fry )

Bittergourd is one vegetable which many people hate to eat.
Luckily in my family we all love karela and so this vegetable is regularly used by me in meals .
This simple stir fry using saunf ( fennel seeds ) tastes yummy and even those who don't like this bitter karela usually relished by those who  this dish .
Try is and experience it yourself .

Ingredients :

3/4 ..................... bitter gourds ( karela )
2 ........................onions chopped
1 tsp ..................fennel seeds ( crushed )
1 1/2 tsp ............chilly powder
1/2 tsp................turmeric powder
1 tsp ..................dhana jeera powder
4 to 5 tbsp .........oil
salt to taste

Method :


Scrape the rough outer skin of bitter gourd and cut it into thin discs.

Apply some salt and keep aside for half an hour.

The karela will start leaving water squeeze out this water out of karela .

This reduces the bitterness to great extent.

In a non stick pan heat oil and add saunf .

Add the chopped onions and saute them translucent .

Now add the squeezed karela and stir fry well for 5 to 10 minutes .

Add masalas and salt and cook.

Do not cover the pan with the lid.

And keep stiring every 2 minutes.

Serve with rotis .

Kashmiri Chicken Kalia

This is an authentic Kashmiri dish . The gravy is thin but very tasty. Kashmiris usually make this Chicken Kalia for functions and special occasions .


Enjoy it with pulav or naan.

Ingredients :


1 kg ...................Chicken pieces ( with bones)
1 tbsp................. turmeric powder
2 / 3 tbsp.............chilli powder
5 / 6 ..................cloves
2 / 3 ................ cinnamon pieces
2 /3 .................bay leaves
1 cup ................curd ( beat well )
4 / 5 ................. cardamoms
2 ......................big masala cardamoms ( moti elaichi )
5 / 6 tbsp  ........oil
salt

To be ground to paste :

2 ........................ onions
2 tbsp .................fennel seeds
2 inch..................ginger
1/2 tsp.................cumin seeds
1 tbsp..................coriander seeds
1/2 tsp................. pepper seeds
2 / 3  ..................cloves
2 / 3 ...................cardamoms
1/2 inch .............cinnamon



Method :


Clean and wash the chicken very well.

Cut it into medium sized pieces.

Marinate the pieces with salt , turmeric and chilly powder and keep for at least 1 hour.

Now grind all the ingredients given in the list .

In a pan heat oil and add cloves, cinnamon, bay leaves and both  type cardamoms .

Now add the ground onion paste and saute for 10/ 15 minutes .

Saute till the raw smell of masala disappears and oil starts separating .

Now add marinated chicken pieces, stir well and cook for 10 minutes.

Add the curd and very little water if necessary .

Cover the lid and cook on slow flame till chicken is fully cooked.

Serve hot with kashmiri pulav or naan .