MY CROCHET

TOMATO PULAO

Ingredients:

Basmati rice - 1 cup

Tomatoes - 4

Ginger - 1 small piece

garlic - 6-8 pods

Green chilli - 3-4 (or according to ur taste)

Coconut milk - 1 cup

Salt

Oil

Cumin seeds

Bay leaf

Method:

1. Boil the tomatoes in water and remove the skin. Puree the boiled tomatoes

2. Soak the rice in warm water for half an hour

3. Grind ginger, garlic and green chillies together

4. In a pressure cooker add some oil and add bay leaves and cumin seeds

5. Add the Ginger,garlic,gr.chilli paste and saut'e well until the raw smell goes

6. Add the pureed tomatoes, salt and boil it and add the soaked rice after draining it

7. Saut'e the rice well until the rice absorbs the water from tomato

8. Add the coconut milk and put the lid and wait for one whistle. Then switch off the flame

The tomato puree should be measured before poured in. The puree and coconut milk should equals the amount of water to be poured for the required amount of rice i.e., for 1 cup of rice there should be 1 cup of tomato and 1 cup of coconut milk or if u prefer u can add little water to it

BUTTER CHICKEN

Ingredients:

Chicken - 1kg

Onion - 2(thinly sliced)

Cashew nut - a handful

Butter - 4 tbsp

Oil

Heavy cream - 1/2 cup

Red chilli powder

Tomato - 4

Method:

1. Cook the chicken with a little turmeric powder, salt and pepper. Drain the water from the chicken and keep it

2. Puree the tomato by boiling it in water and removing the skin

3. Heat oil in a pan and add the onions and saut'e it

4. Add the cashews and add the chicken and mix well

5. Add the chilli powder and salt and add the tomato puree and allow it to boil

6. After the tomato is reduced add the butter and cook it for a while

7. Before switching off the flame add the cream in it

This goes good with paratta and chappathi

FISH STICKS

Ingredients:

Fish (cut into stripes)

Ginger garlic paste

Red chilli powder

Turmeric powder

Salt

Lemon juice

Method:

1. Mix all the ingredients except fish into a paste and marinate the fish in it for an hour

(you can any any type of marinade u want)

2. Take corn flour in a bowl and beat eggs in another bowl and take bread crumbs in another bowl

3. Dip the fish in the flour first and then dip it in the egg wash and then in the bread crumbs and keep it in a tray and refrigerate it for half an hour

4. After refrigerating deep fry it in the oil

HARIYALI KABAB

Ingredients:

Chicken

Mint leaves

Coriander leaves

Green chillies

Lemon juice

Yoghurt

Salt

Pepper

Preparation:

1. Grind all the ingredients except chicken into a fine paste without adding water

2. Marinate the chicken in the paste and refrigerate for an hour

3. Insert the pieces in a skewer and add pieces of tomato and onion in between the chicken pieces(This will keep the chicken moist)

4. Keep it in a baking tray and cook it in the oven in broil mode until the chicken becomes tender

In between take out the chicken and baste it with the same paste if there is any extra and this will give extra flavour

CHICKEN TIKKA

Ingreients:

Chicken(boneless) - 1/2 kg

Ginger garlic paste - 1 tbsp

Curd - 2 tbsp

Lemon juice - 2 tbsp

Red chilli powder - 1 tsp

Coriander powder - 1 tbsp

Garam masala - 1/2 tbsp

Red color

Salt

Method:

1. Mix all the ingredients together from gingergarlic paste to salt in a bowl

(Squeeze out the water from the gingergarlic paste and the curd as much as possible)

2. The mixture should be very thick, There should not be any water in it

3. Put the chicken in the mixture and mix well and refrigerate the chicken for 2 hrs

4. Insert the chicken pieces three to four per skewerand put it in baking tray

5. Switch on the oven on highest temperature possible and put the chicken in the oven for 30 min

6. In between brush the chicken pieces with oil and change sides

If you wish you can add pieces of onion, tomato and capsicum in between the chicken pieces. This will keep the chicken moist

I tried this recipe from www.vahrehvah.com

PANEER BUTTER MASALA

Ingredients:

Paneer - 200gms(cubed)

Onion - 1(big)

Tomato - 2(big)

Cumin seeds - 1/2 tsp

Cashew nut - a handful

Coriander leaves - a bunch

Butter - 2 tbsp

Oil - 1 tsp

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1/4 tsp

Red color - optional

Cream - optional

Method:

1. Pour oil in a pan and add cumin seeds and cashews

2. Add the onion and saute it

3. Add the tomatoes and add salt and cook it till the tomatoes become tender

4. Add the coriander leaves and switch off the flame

5. After cooling the mixture blend it into a smooth paste

6. Add butter in a pan and pour the blended mixture in it and add all the spice powders, red color, salt and add some water and bring it to a boil

7. Add the paneer cubes and cook it for just 5 minutes. Dont overcook it

8. Add a little cream (optional) and garnish with coriander leaves


I tried this recipe from vahrehvah.com

PURI AND KURMA

Ingredients for kurma:

Potato - 1

Carrot - 1 cup

Cauli flower - 1/2 cup

Onion - 1(medium)

Tomato - 1 small

Ginger garlic paste - 1 tsp

Yoghurt - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Coriander powder - 1/2 tsp

Coriander leaves

Mint leaves

Coconut milk - 3 tbsp

Minced chicken - (optional)

Method:

1. Pour some oil in the pressure cooker and put chopped onion and saute it well

2. Add ginger garlic paste and add all the powders and salt and add tomatoes

3. Add the minced chicken and all the vegetables and saute well

4. Add the coriander leaves and mint leaves and add the coconut milk and enough water and put the lid on and cook it

5. After cooking mash the vegetables slightly

Serve it along with puri

BEETROOT HALWA

Ingredients:

Beetroot - 3(medium size)

Coconut - 1 cup(grated)

Sugar - according to ur taste

Cardamom - 10 pods

Cashew nut - 1/2 cup

Salt - a pinch

Ghee - 3/4 cup

Method:

1. Cut the beetroot into small piece and chop it in the blender until its finely chopped. It should not be a paste

2. Grind the coconut to the same consistency of beetroot along with the cardamom and mix it with the beetroor

3. Heat ghee in a bottom heavy pan and add the cashew nuts and saute it until it becomes golden brown

4. Add the beetroot and coconut mixture and mix well and add a splash of water and cover the pan tightlyand keep the stove in a simmer. Stir it occasionaly and make sure that its not sticking in the bottom

5. Cook the beetroot well until it becomes very soft

6. Add the sugar according to ur taste and a pinch of salt and keep the flame on high and cook it until all the moisture dries

Keep it in an airtight container and store it in the refrigerator and it will be fresh for many days