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. 
    

Chole (Chickpess)

Today I am sharing one of the my favorite dish Chole. It is very simple and mild spicy,  serves well with poori, bhatura or rice.

Serves: 4-5 persons

Ingredients:

• 2 cups Chana (kabuli chana)
• 1 big onion (roughly chopped)
• 250 ml tomato can
• 6 garlic cloves ( to make 5 cc garlic paste)
• .7 cm ginger (chopped 5 cc)
• 1 green chili (chopped)
• 5 cc cumin seed
• 1 inch piece cinnamon stick
• 2 clove
• 4 black pepper 
• 2 green cardamon
• 1 bay leaf
• 12 cc salt
• 2.5 cc turmeric powder
• 5 cc coriander powder
• 5 cc cumin powder
• 3 cc red chilli powder 
• 5 cc garam masala
• 2 cc amchur powder(dry mango powder)
• 50 cc oil
• 1000 ml water 

Directions:

1. Wash the chana under running cold water till water runs clear. 
   
2. Soak them in enough water for at least 6 hours or overnight. After soaking they will double in size.
3. Drain the soaking water, put chana into pressure cooker, add 1000ml water and 5 cc salt close the lid. Cook for 10 minutes on high flame, then 15 minutes on low flame. Let the pressure go down by itself.
   
4. Heat the oil in the pan on medium flame, once oil is hot add cumin seed, cinnamon stick, clove, green cardamon, bay leaf and black pepper cook all for 15 seconds.
   
5. Add chopped onion, green chili and ginger; and cook for 3 minutes.
   
6. Add garlic paste and cook for another 2 minutes.
   
7. Add tomato paste, turmeric powder, cumin powder, coriander powder, red chili powder, amchur powder, garam masala and salt.
   
8. Mix all  and cook for 3 minutes on medium flame.
9. Add water from boiled chana as per your liking in gravy consistency and bring it boil.
   
10. Add boiled chana, mix well and cook for 6-8 minutes on medium flame.
    
11. Add green coriander leaves to garnish. 

Chota Bheem

Now a days Suchir is busy with Chota Bheem..........:)

Chicken Keema Curry

Preparation and cooking time: 40 minutes

Serves: 4-5 persons

Ingredients: 

• 300 gm. Minced chicken (Keema)

• One big onion finely chopped

• 200 ml tomato puree

• 6 garlic clove (to make 5cc garlic paste)    

• About 1 cm ginger (to make 5cc ginger paste)

• 2 chopped green chilies

• 4 cc turmeric powder

• 5 cc coriander powder

• 5 cc cumin powder

• 2.5 cc red chili powder

• 2.5 cc Indian Garam masala powder

• 8 cc salt (or according to taste)

• 2 cc fennel seeds 

• 1 cm cinnamon stick 

• 3 green cardamoms

• 4 cloves 

• 60 cc oil (vegetable or olive oil)

• Green coriander leaves for garnishing 

• 300 ml water

Directions:

• Heat oil in a pan. Add cinnamon stick, green cardamoms, clove, and fennel seeds; and fry for about 30 seconds.

• Add green chilies and chopped onions. Sauté till onions turn transparent.

• Add ginger and garlic paste. Sauté further for another 3 minutes.

• Add the minced chicken and turmeric powder; cook for 5 minutes on medium heat. Stir in between.

• Add all spices coriander powder, cumin powder, red chili powder, and salt. Mix it well.

• Add the tomato paste and cook for 3 minutes on medium heat.

• Add 300 ml water and mix it well. Cover the pan and cook for 8-10 minutes on medium heat. Stir in between.

• Remove the lid and add Garam Masala, mix it and add green coriander leaves to garnish.

• Serve with Roti or Naan.

Crochet Summer Hat

Hi friends!!! I made summer hat for my son.

Nice summer hat mama!!!

Palak Paneer

Today's recipe is "Palak Paneer", it is very simple and nutritious Indian curry. Palak paneer can be eaten with roti, naan, jeera rice, or plane rice or anything else... it is simply up-to you :) so enjoy.

Sometimes if paneer (Cottage cheese) is not available (Like here in Japan) it can be replaced with Tofu.

Preparation time: 25 Minutes
Cooking Time: 15 Minutes

Serves 4 people.

INGREDIENTS:

• Palak/Spinach 2 bunch 
• Onion 1 medium size
• Tomato puree 180 ml
• Garlic 6 cloves
• Ginger 0.7 cm
• Panner/Cottage Cheese cubes 250 gram
• Cumin seeds 5cc / 1 table spoon
• Coriander powder 5cc / 1 table spoon
• Turmeric powder 2.5cc / 1/2 table spoon
• Garam masala 5cc / 1 table spoon
• Chili powder 1cc / 1/4 table spoon
• Salt 7.5 cc / 1 and 1/2 table spoon (or according to taste)
• Oil (vegetable oil or olive oil) 60cc 
• Water 1000 ml

PREPARATION:

• Thaw the paneer cubes if using frozen paneer. Just put the paneer cubes in normal water and leave for 20 to 30 minutes.
• Wash the spinach/palak leaves thoroughly in running water and cut in medium size. 
• Chop the onion into small pieces.
• Grate garlic and ginger to make paste.

COOKING:

• Boil 1000 ml water in a pan. Add spinach leaves in boiling water and cook for 2 minutes.

• Remove spinach leaves from water and put in grinder or blender jar. Add 1 table spoon cumin seeds and 300 ml of water (same water which was used for boiling spinach leaves).

•  Grind boiled leaves to make smooth paste and keep aside.
• Heat the oil in a pan, add chopped onion and saute until golden brown over medium heat.

• Add garlic ginger paste and fry for a minute.
• Add coriander powder, turmeric powder, garam masala, chili powder, salt, and tomato puree. 
• Stir well and cook the mixture for about 3 minute (or till mixture starts to release oil) over medium low heat.   

• Add paneer cubes and stir slowly, cook for another 5 minutes over medium low heat.

• Add spinach/palak paste and stir well. Bring it to boil over medium heat.

• Cook for two minutes over low heat. Palak paneer is ready to serve. :)

      

Butter Chicken Curry

Today I made Butter Chicken Curry, And felt I should not miss sharing it here. While I was cooking I took all shots step by step. My butter chicken curry is very easy and simple. So friends try it once in your home.

preparation time : 15minutes
cook time            : 40 minutes
Total Time          : 55minutes
Serves                 : 4 Servings

Ingredients:-

1- Chicken boneless 300 gram.

2- Butter 8gram.

3- Onion 1 big size.

4- Garlic 5 cloves.

5- Ginger .6 cm.

6- Red bell pepper 1/2 piece.

7- Green cardamon 4 piece.

8- Fennel seed 1/2 tsp.

9- Diced tomato can 200ml.

10-Turmeric powder 1tsp.

11- Coriander powder 1tsp.

12- Cumin powder 1tsp.

13- Garam masala 1tsp.

14- salt 2tsp.

15- Milk 200ml.

16- Water 200ml.

17- Oil 1and1/2.

18-  Pinch of Black pepper.

For Chicken marinade:

Boneless Chicken cut into cubes (1-2 cm). marinate with salt (1tsp) and pinch of black pepper. set this aside for 20 to 30 minutes.

 1-marinated chicken  

2- Chopped onion, sliced ginger and garlic.

3- Heat oil(1 and 1/2tsp) over medium heat in a large 
sauce pan, add sliced ginger and garlic. 
Fry it until golden color.

4- Add onions and cook slowly on medium flame until 
the onions are golden brown (About 15 minutes).

5- Add red bell pepper(1/2),green cardamon(4) and 
fennel seed(1/2tsp).

6- Mix it all and cook it about 2minutes.

7- Add salt (1tsp), coriander powder(1tsp), 
turmeric powder (1tsp), cumin powder(1tsp) and 
garam masala(1tsp) mix all and cook it about 
2 minutes on medium flame.

8- Pour the diced tomato puree(200ml), 
mix and cook till the tomato puree becomes thick.

9- cover the pan and cook it about 7 minutes on 
medium flame. switch off the stove. 
pour the gravy in the grinder with milk.

10- Heat the butter(8gram) in the gravy pan and 
add marinated chicken n to the pan. 
mix all chicken with butter cover it and 
cook it about 10 to 15 minutes

11-  Pour milk (200ml) in the grinder with gravy,  
grind it together and make a paste. 

12- Add creamy paste into the pan and mix it well. 
pour water (200ml) in the mix,when the gravy 
start boiling cook it for another 9 minutes on low flame.

 Delicious Butter chicken curry is ready. 

Serve with Naan or chapati!