Jeera Aloo

Friends Good Evening! Lets cook easy and simple dish Jeera Aloo. I am using very simple spices in this recipe. Although my son don't like spicy food so I always made mild spicy food at my home. friends hope you all like it:)

Ingredients:

1. Potato cut into small square pieces – 4 medium size

2. Cumin seed – 5 cc

3. Mustard - 5cc

4. Turmeric powder -3cc

5. Red chili powder – 2cc

6. Salt - 5cc

7. Garam masala – 2cc

8. Oil – 30cc

Directions:

1. Heat the oil in the pan.

2. Add cumin seed and mustard seed saute for a few seconds.

3. Add cut potatoes into pan mix well.

4. Add turmeric powder,chili powder and salt, mix it well.

5. Cover the pan with lid and cook for 10-15 minutes on medium heat.

6. Add garam masala and mix it all together, serve it with jeera rice.

Gajar ka Halwa

Hello friends! Spring is going on, So I want to use seasonal vegetables in my kitchen. Today I am going to make very simple and healthy dessert Gajar ka Halwa. I am using in this recipe mainly milk, resins and almonds.

Ingredient:

1. Carrots - 2,1/2 cup Grated

2. Butter – 10 grams

3. Milk – 250cc

4. Sugar – 35cc

5. Resins – 15cc

6. Almonds - 5

7. Green cardamons – 2

8. Oil – 10cc

Directions:

1. Heat the oil and butter in the pan.

2. Add grated carrot saute for 5 minutes.

3. Add milk and green cardamons mix it well. Cook for 2 minutes.

4. Add sugar, resins and almonds.

5. Cover the pan with lid and cook for 15 minutes on medium heat.

  

Mutton Curry

MUTTON CURRY

Ingredients:

1. Mutton with bone cut into 1 inch pieces – 500 grams

2. Onion finely chopped – 1 big and 1/2

3. Tomato paste – 180cc

4. Yogurt whisked – 100cc

5. Bay leaves – 2

6. Cinnamon stick – 1 inch

7. Green cardamoms – 2

8. Black cardamoms – 2

9. Clove – 4

10. Black peppers – 4

11. Garlic paste -5 cc

12. Ginger paste -5 cc

13. Turmeric powder – 2.5cc

14. Red chili powder – 5cc

15. Coriander powder – 5cc

16. Garam masala -5cc

17. Salt – 10 cc

18. Oil – 50cc

19. Water -500ml

Directions:

1. Heat the oil in the pressure cooker.

2. Add cinnamon stick, green cardamoms, black cardamoms, clove, black pepper and bay leaves

saute for a few seconds.

3. Add onions in to the pan saute for 10 minutes on medium flame.

4. Add ginger, garlic paste and salt cook for another 5 minutes.

5. Add turmeric powder,coriander powder and chili powder, mix it well.

6. Add tomato paste and cook till soft and pulpy.

7. Add mutton pieces and saute on medium heat for 5-7 minutes.

8. Add whisked yogurt and mix it well. Cook for 5 minutes more.

9. Add water and garam masala powder, mix well.

10. When the mixture comes to a boil, cover the pressure cooker with the lid and cook for 10-15

minutes.

11. Open the lid when pressure reduce completely,sever it hot with Jeera rice.

Chicken Curry

CHICKEN CURRY

• Chicken   200gram
• Onion       1 small size
• Tomato puree 200cc
• Ginger  .6cm (to make paste)
• Garlic   5 cloves (to make paste)
• Bay leaf  1
• Cinnamon stick  2 
• Clove     4
• Black pepper 4
• Black cardamom 1
• Green cardamon 2
• Coriander powder 10cc
• Cumin powder      5cc
• Turmeric powder 4cc
• Garam masala 4cc
• chilly powder 3 cc
• Salt  10cc
• Oil 50cc
• Water  500cc

Directions:

• Heat the oil in the pan.
• Add bay leaf, cinnamon stick, black pepper, clove,black cardamon and green cardamon. Fry for 1minutes  on medium flame.
  
• Add chopped onions fry for another 3 minutes on medium flame.
  
• Add ginger and garlic paste cook until brown color.
  
• Add tomato puree mix it well.
  
• Add coriander powder, turmeric powder, cumin powder, chilly powder, garam masala and salt. Mix it well all together. Cook for 5 minutes on medium flame.
  
• Add chicken mix it well with masala. Cook for 3 minutes on medium flame.
  
• Add water and mix well.
• Cover the pan and cook for 20 to 25 minutes on low medium flame.
  



Cabbage ½



Onion 1 small size



Cumin seed 5cc



Turmeric powder 4cc



Cumin powder 5cc



Chili powder 3cc



Salt 5cc



Oil 40

Prawn curry

Ingredients

• 150gm prawn

• One big onion
• 200ml tomato puree
• 200cc Dry grated coconut
• 3 garlic cloves
• ½ cc ginger
• 4 black pepper
• 3 red chili whole
• 1 green chili
• 10cc coriander seeds
• 5cc cumin seeds
• 10cc salt
• Turmeric powder 2.5cc
• Cumin powder 2.5cc
• 4 curry leaves
• 50cc oil
• 500ml water
• Green coriander leaves to garnish

Preparation

• Clean and wash the prawns
• Finely chop onion, garlic, green chili and ginger
  
• Add 2.5cc salt and 2.5cc turmeric powder in prawns and leave it to marinate for 30 minutes
  

Directions

• Heat 40cc oil in a pan
  
• Once oil is heated, add curry leaves, coriander seeds, black pepper, and cumin seeds. Cook for 30 seconds
• Add chopped onion, garlic, chili, and ginger. Mix well and cook for another 7 minutes on medium heat
  
• Add grated coconut, cook for a minute
  
• Add tomato puree, salt, and cumin powder. Mix and cook for 10 minutes.
  
• Take cooked masala in grinder jar, put 100ml water and grind well
  
  
  
• Heat 10cc oil in the pan and fry marinated prawns for 2 minutes till prawn color become orange
  
• Add grind-ed masala in pan, add 400ml water while mixing
  
• Cook for 6 to 8 minutes on medium heat
  
• Add coriander leaves to garnish
  
  
  

Poori

Serves: 4 persons

Ingredients:

1.  2 cups wheat flour.
2. 5 cc salt
3. 2.5 cc ajwain 
4. 5 cc oil
5. 1 cup water
6. 500 cc oil for frying

Directions:

1. Mix wheat flour, salt, and ajwain in a bowl.
   
2. Add water little by little and make a smooth dough. The dough should not be sticky.
   
3. Make small balls out of dough. 
   
4. Rub drop of oil on dough ball and roll it out to make small circle (poori).
   
5. Heat 500 cc oil in a deep pan. 
6. When oil is hot, drop the poori into oil.
7.  Poori will go down the pan and slowly come up to surface frying. When it is coming up, push it down with ladling, this will make poori to puff up. 
   
8. Turn it other side and fry until golden yellow.
   
9. Take out the poori and place on paper to drain excess oil.
   
10. Serve with chole.