Showing posts with label lunch recipe. Show all posts
Showing posts with label lunch recipe. Show all posts

Monday, August 6, 2018

Besan Curry

Besan curry

I adored it and thought of offering the formula to everybody. When you get exhausted with standard curries attempt this hot, tasty and fragrant curry and you will be flabbergasted. It  liquefy in mouth and is super delightful. Today I to have made zesty onion garlic based curry. You can likewise attempt in just ginger tomato gravy that also tastes good. This Besan curry can be made on weekend for trying something different and new.
It is a curry and is cooked with besan which is firstly cooked, cooled, cut and deep fried and then it is addedthe to gravy and can be served with rice and Chapati,

Ingredients:

For Besan cubes:
  • Gram flour (Besan) – 1 cup
  • Garlic paste – 1 tsp
  • Mustard oil – 1 tbsp
  • Turmeric (Haldi) – 1 tsp
  • Asafoetida (Heeng) – 2, pinches
  • Coriander powder (Dhania)- 1 tsp
  • Garam masala – 2-3, pinches
  • Salt to taste
For gravy:
  • Onion- 2 big, finely chopped
  • Tomato Puree
  • Green chilies : 1 tbsp, finely chopped
  • Ginger paste –2 tsp
  • Garlic paste – 2 tsp
  • Sabji Masala- 1/2 tsp
  • Turmeric (Haldi) – 1 tsp
  • Coriander powder (Dhania)- 1 tsp
  • Garam masala – 2-3, pinches
  • Mustard oil – 1 tbsp
  • Salt to taste
Directions:
  • Make a thick paste of all the ingredients to prepare Besan cubes.
  • Heat oil in a kadhai and add the paste.
  • Keep stirring the paste continuously at very low flame.  continuously stirring is required so that  lumps do not form.
  • Stir till the paste become very thick like flour for chapati but it should be soft.
  • Grease a plate with oil.
  • Now spread the thick paste on the greased plate and spread it evenly.
  • Take oil on hand and pat to flatten it.
  • Keep the plate in the refrigerator for 15 -20 minutes to set.
  • Now remove the plate from the refrigerator and cut the spread into small squares.
  • Either shallow or deep fry the besan cubes and keep them aside.
  • Heat oil and the cubes till they turn dark brown in color, do not overfry them.
  • Add Oil to a heated pan.
  • Add green chillies.
  • Add ginger-garlic paste and fry well.
  • Add Onion, when onion get cooked add  turmeric (Haldi),coriander powder (Dhania) and when it releases oil add tomato puree in it and fry it until it get brown in color to give a good color to gravy.
  • When masala got ready add water to it and keep it to boil, when it started boiling add cubes and let it boil for 3 mints.
  • Add all fried besan cubes and then add garam masala on curry and garnish with green chopped coriander.
  • Serve hot with rice and raita.

Friday, June 22, 2018

Stuffed Corn Bell Peppers


Stuffed Capsicum!!!!! An authentic dish with great aroma and delicious taste. We all must have eaten this dish at our home or in parties found specially in Tava Bhaji section, it is made up with mixture of  some common ingredients and then roasted in pan. It could be made traditionally by roasting it on coal as it would give tempting flavor to this capsicum recipe.
But I had tried something different with this and you won't believe it is now one of my favorite dish and it would be yours too just follow all my instructions as given in the recipe below. I had Roasted Chana Powder to this recipe as it adds rustic flavor to this recipe.

Ingredients

  • 4 Capsicum
  • 100 gms Paneer
  • 2 Boiled Potatoes
  • 2 Chopped Onion
  • 1 Cup Boiled Corn
  • 1 finely Chopped Tomato
  • 50 gm Roasted Chana Powder
  • Salt to taste
  • 1/2 tbsp Garam Masala
  • 1/4 tbsp Chaat Masala
  • 1/2 tbsp Cumin Seeds
  • 1/4 Cinamon/ Dalchini Powder

Instructions

  • Take capsicum and hollow it with the help of knife, avoid extra pressure on it otherwise capsicum will break and while cooking filling may come out.
  • For filling take bowl add smashed boiled potatoes, paneer, Corn, onion, tomatoes, chana powder, garam masala, chaat masala, dalchini powder, salt and mix them well.
  • Take capsicum and fill the prepared filling in it with the help of spoon, fill all the capsicums.
  • Take a pan, heat oil in it, put capsicum in pan and cover them for 10 mints, untill they cooked properly on medium flame.
  • Take care that they don't get burnt, so keep gas on low to medium flame.
  • When they get cooked properly remove them from the flame
  • Serve capsicum with dal fry and rotis.

Friday, May 11, 2018

Thai Pineapple Rice

Pineapple rice
I hope you are in a bit confusion that how pineapple is added to rice, but it is!!! adding pineapple to rice makes an innovative recipe and gives it an authentic flavor, as it is a Thai recipe.The magical combination of sweet pineapple chunks and hot Thai spice is one to devour with all your heart!. This Recipe when served in pineapple, that look really attracts everyone to make them excited to try this dish.

Ingredients
  • 250 Rice
  • 80 Onion, chopped
  • 1 Spring onion chopped
  • 1 chopped Carrot
  • 2 tbsp boiled Corn
  • 50 gm green Pea
  • 2 Thai ginger , chopped
  • 5 Fresh turmeric
  • 2 Curry leaf
  • 2 Lemon grass, chopped
  • 100 Coconut milk
  • To taste Salt
  • 2 Hot curry powder
  • 40 Pineapple chunks
  • 20 Oil
  • 300 Water
  • 2 Turmeric powder
  • 1 Fresh pineapple

Instructions
  • First soak the rice at least for 30 minutes.
  • Now take a pan put oil in pan, heat the oil then add chopped onion , saute it till golden brown. 
  • Add all chopped vegetables in it.
  • Now add Thai ginger curry leaf, fresh turmeric crushed, chopped lemon grass cook together.
  • Now add soaked rice mix well then add curry powder, turmeric powder and salt saute for some time. Now add coconut milk, pineapple chunks and water.
  • Cover with tight lid then keep on slow fire, wait till the get cooked.
  • Now take pineapple cut into two part from middle and scoop out the pineapple like barrel shape.
  • Stuff the pineapple with curried rice then cover with foil and cook for some time.
  • Serve hot with top of Grill pineapple slice.

Friday, May 4, 2018

Stuffed Rava Idli



Stuffed Idli is a delicious and healthy snack. It is a south Indian dish but I have tried something different to give it a new taste.For the filling, I had used green peas, potatoes and paneer stuffing which makes it unique and also flavorful. I would like to serve stuffed Idli with tea or as a snack with chutney. This would also be a great lunch box meal as it is very healthy and tasy.

Ingredients

For Idli 
  • cup Suji (Rava, samolina)
  • 1/2 cup yogurt (dahi, curd)
  • 3/4 cup water (as needed)
  • 1/2 tsp salt
  • A Pinch of baking soda
Stuffing 
  • 1/2 cup Green Peas
  • 1/2 cup Boiled and smashed Potatoes
  • 1 Chopped Onion
  • Tbsp green chilies
  • tsp ginger and garlic paste
  • 1/4 tsp turmeric 
  • tsp coriander powder 
  • 1/2 tsp cumin seeds 
  • 1 tbsp Rai/Mustard seeds
  • 1/8 tsp Hing
  • 1/4 tsp Garam Masala
  • tsp Salt

Instructions
  • Take a pan boil some water and add peas into it to make them soft. 
  • Mix mashed Boiled potatoes and add peas to it.
  • Take another pan and heat 1 tbsp of oil into it add a pinch of Rai, cumin seeds when they splutters add sooji and roast it for 2 minutes and let it cool. 
  • Take another pan, heat 1 tbsp of oil add turmeric powder, smash potatoes, peas, garam masala, hing and roast it for 2 minutes, keep this mixture to get cool.
  • Mix sooji, salt, and yogurt, a pinch of baking soda, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
  • To make stuffed idli, grease the idly plate. Immediately begin pouring into the Idli trays. 
  • Pour about 1 tablespoon of batter and spread evenly.
  • Now take 2 tbsp of Masala and put it on the batter and again pour 1 tbsp of Idli batter over the Masala.
  • Repeat it for other idlies.
  • Place the stand into the water( boiling water) at medium flame.
  • Cover the pot and steam idles for about 10 minutes.
  • Insert a tooth pick in the center of one idli. If the fork comes out clean, remove the stand from the water. Do not overcook idlies, as they will lose their softness and dry out as they cool.
  • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
  • Serve Idlies with green chutney and sauces.


Tuesday, May 1, 2018

Kathal/Jackfruit Curry

Kathal/jackfruit sabji or curry

Kathal/Jackfruit Curry recipe will definitely satisfy your taste buds as it has a great combination of aromatic spices in it. As it a bit complicated to cut and clean but it is one of the best curry recipe as I have posted, it is so easily available in market. Its rustic texture and the taste when blended with the right ingredients, it creates an exotic dish which can be prepared for house parties also. You must try this recipe at home, and trust me it will get added to your favorites.
Ingredients
  • 500 grams Jackfruit Raw (Kathal) , cut into pieces
  • 1 Cardamom (Badi Elaichi)
  • 1 Green Chilli
  • 1 tbsp Cumin (Jeera) powder
  • 1 cup Water
  • 1 bay Leaf
  • 1 Cinnamon Stick (Dalchini)
  • Salt , to taste
  • 5 Tomato , chopped
  • 2 Onions , optional, chopped
  • 1 cup Water
  • 1 tbsp Ginger , paste
  • 1/2 tbsp Turmeric powder (Haldi)
  • 1/2 tbsp Asafoetida (hing)
  • 1/2 tbsp Garam masala
  • 4 tbsp Cooking oil , as required or ghee
  • 2 tbsps Coriander (Dhania) Leaves , chopped

Instructions
  • To begin making the Raw Jackfruit/kathal Curry, first clean the jackfruit pieces and then cook for up to 1-2 whistle in a cup of salted water and a cinnamon.
  • Drain the water and keep it for 7-10 minutes, allow it to cool.
  • Fry the kathal in oil for 2- 3 minutes
  • Take a blender, add onion, tomatoes, green chillies, a small piece of ginger and 3-4 cloves of garlic and blend it into a paste.
  • Take a kadhai/ pan, heat oil int it add cumin seeds, bay leaf, cardamom and when they splutters, add ginger garlic paste.
  • After a minute add blended paste to the kadhai/pan.
  • Cook the masala for 5-10 minutes until it gets golden brown in color.
  • When masala gets ready add fried kathal pieces into it and sauté them until masala get coated on the kathal pieces.
  • Add asafoetida and saute for about 10 seconds.
  • Add water as per consistency of curry and your preference.
  • Add garam masala powder, salt to taste.
  •  Let the gravy cook for about 6 to 8 minutes. 
  • Add coriander leaves to garnish.
  • Serve Raw Jackfruit Kofta Curry Recipe along with Rice, Roti, Paratha

Dal Fry( Dhaba style)

Dhaba Dal fry
If you think dal is boring in taste so from now after trying my dal fry recipe this will be your one of the favorites. I always love to it on food of dhaba rather than a restaurant because this place has authentic taste in its food. So I had decided to share my dhaba style recipe with you all as this dhaba style dal fry, its rustic flavor and aromatic tempering will make your taste buds irresistible. It is one of the most common dish in Indian cuisine and some of you may think dal as a boring dish but this recipe will change your perception.

Serves- 4
Preparation Time- 10 minutes
Total Cooking time- 20 minutes

Ingredients
For the Dal
  • 250 gms Arhar dal (Toor Dal)
  • Water , as required
  • Salt , to taste
  • 1-1/2 Turmeric powder (Haldi)
For Tadka
  • Ghee, as required
  • 1 tbsp Asafoetida (hing)
  • 1 tbsp Cumin (Jeera) seeds
  • 1 tbsp Mustard seeds
  • 1 Bay leaf (tej patta) , broken
  • 3 Green Chillies , salted
  • 4 Cloves (Laung)
  • 1 Black cardamom (Badi Elaichi)
  • 2 thinly sliced onion
  • 1 chopped tomato
  • 1-1/2 tbsp ginger garlic paste
  • 1 red chilli dry
  • 1 tbsp Coriander (Dhania) Powder
  • 1 tbsp Green Chillies
  • Finely chopped Coriander (Dhania) Leaves 
Instructions
  • To begin making the Dhaba Style Dal Fry, firstly we will boil dal in a  pressure cooker with 1/2 teaspoon turmeric powder and the required salt.
  • Cook it till the pressure cooker releases at least  3 whistles. Open the lid once it is cooled down and mix the dal properly. Keep it aside.
  • Heat oil in a pan and add cumin seeds, hing and mustard seeds.
  • Once it splutters add bay leaf, badi elaichi, green cardamom,  cloves and dry red chilli.
  • After 30 seconds, add the green chillies and ginger-garlic paste and cook it for a minute.
  • Add the thinly sliced onions and fry them until they become golden in colour.
  • Once the onion get golden brown add the tomatoes and all the masalas including, turmeric powder, coriander powder and the required salt.
  • Add a little water and cook it for about 5 to 8 minutes or till the masala is properly cooked.
  • Now, add in the cooked dal and adjust the consistency of water according to your taste and preference.
  • Let it simmer for 8 to 10 minutes, switch off the stove and garnish with fresh coriander leaves.
  • Serve Dhaba Style Dal Fry with Rice,  Roti and curry.



Dal Makhani



Punjabi dal makhani

One of the most popular dish made from dal and this dish is originated from the Punjab region of India and Pakistan. Dhal or dal refers to lentils and makkhan(butter). Dal Makhani is cooked with the butter and spices; it becomes creamy in texture and gives very strong aroma of spices. Dal Makhani can be served with plain roti, rice, butter naan, plain paratha also. Learn how to make dal makhani at home.

Serves-4
Preparation time- 15 mint.
Cooking time- 30 minutes

Ingredients

For Dal
  • Whole black gram /sabut urad - 1 cup
  • Red kidney beans / rajma - ¼ cup
  • Bay leaf - 1
  • Black cardamom / Badi Elaichi - 2 tbsp
  • Chopped onions - 2 tbsp
  • Ginger, grated - 1 tsp
  • Garlic, grated - 1 tsp
  • Salt to taste
For Tadka:
  • Butter - 3 tbsb( optional)
  • Cumin seeds - 2 tsp
  • Ginger, crushed - 1 tsp
  • Garlic, crushed - 1 tsp
  • Onion, chopped - 1 large
  • Red chili powder 1 teaspoon
  • Tomatoes, chopped - 2 medium
  • Coriander powder - 1 tbsp
  • Red chili powder - 2 tsp or as per taste
  • Garam masala powder - ¼ teaspoon
  • Fresh cream 2 tbsp
For Serving:
  • Fresh Cream (Nut cream for vegan version)
  • Coriander leaves
Instructions
  • Rinse and soak sabut urad and rajma overnight in 5 cups of water.
  • Rinse it off and drain the water and boil it.
  • Boil sabut urad and rajma in 31/2 cups of water with salt, ginger, garlic, onion and pressure cook for 7-8 whistles or till both the dals become soft and cooked completely.
  • Open the lid to see if the rajma when pressure of cooker get off and check whether dal is totally soft or not, if not again put it on fire to 3-4 whistles to make it soft. Mash the dals with the back of a spactula.
  • Heat butter in a pan and add cumin seeds, do not put pan on a very high flame.
  • Add ginger, garlic, and onion and sauté till they become golden in color.
  • Add tomatoes and sauté for few minutes until it gets ready.
  • Now add red chili powder, coriander powder, garam masala powder and sauté till the masala mixture is ready.
  • Add mixture to the cooked dal. Mix it well and cook on high flame for few minutes (2 mins)
  • Add milk/cream and ¼ cup of water and stir well.
  • Keep it on low flame for about 15 minutes. Keep on stirring it to make sure that dal don't stick to the bottom of the pan. (Add water if you think dal is too thick).
  • Add 1 tbsp of the butter and cook for 2 more minutes.
  • Turn off the heat and garnish with fresh cream and coriander leaves.
  • Serve hot with Rice, Naan, paratha or chapati.

Tuesday, April 24, 2018

Paneer Butter Masala/Paneer Makhani


Paneer Butter Masala Recipe

Paneer Butter Masala is a traditional North Indian recipe in which Paneer pieces are cooked in rich creamy butter & tomato gravy. Paneer Butter Masala also named as Butter Paneer, Paneer Makhani etc. the dish is made up of aromatic Indian spices and by rich gravy made by using tomato puree, onion paste, and cashew paste. Paneer is a type of fresh cheese common in Indian subcontinent, and Paneer butter masala is one of the most popular Paneer recipes in Indian cuisine. The dish looks very exotic and tastes yummy. This dish is more appropriate for occasions , special events, celebrations, gathering and parties.

Ingredients
Paneer: 250 gms
Tomatoes: 4-5, roughly chopped
Onions: 2-3. roughly chopped
Ginger-Garlic Paste: 1 tbsp
Cashew Nut: 1/4th cup
Garam Masala: 1/4th tsp + to sprinkle
Cardamom Powder: 1/4th tsp
Paprika Powder: 1 tsp
Red Chilli Powder: 1/4th tsp
Sugar: 1/2 tbsp
Milk/Water: 1/2 cup
Heavy Cream: 1/4th cup
Butter: 2 tbsp
Oil: 2 tsp
Salt: To Taste
Kasoori Methi [Dried Fenugreek Leaves]: 1 tbsp, crushed
Coriander: 1 tbsp, chopped to garnish

 Instructions
  • Roughly chop the onions and tomatoes. Put 1 tsp oil in a pan and dump all the onions and tomatoes into it. Now add the cashews. Let this cook for 7-10 mins or till the onions become soft and tomatoes become mushy. The cashews would also become soft by then.
  • Now switch off the flame and wait for the mixture to cool down a bit. Grind to a smooth paste
  • Take 2 tbsp butter in a pan. Also add a tsp of oil into it, this will prevent the butter from burning. Add ginger-garlic paste and saute for 2-3 minutes. 
  • Add in the paprika powder, cardamom powder, garam masala, red chilli powder, salt and sugar and give it a good mix. Now crush the kasoori methi and add it to the gravy.
  • Add the cream into the gravy next.
  • Cut paneer into desired shape and add to the gravy. At this stage you can add either milk or water to the gravy. Milk will further increase the richness of the dish.
  • Cover the paneer and let it simmer for 5-7 minutes on low heat.
  • This is to make sure that the paneer absorbs all the spices well. Sprinkle garam masala on top and garnish with chopped coriander.
  • Serve Paneer Makhani with butter naan or rice.
Tips
  • Skip using the cream if you want to cut down on the calories. Use milk instead.
  • The gravy can also be made using almond paste.
  • The gravy gets really thick after it cools down [because of cashews] so adjust the consistency accordingly.


Monday, April 23, 2018

Punjabi Chole

Punjabi chole

Chole is also known as Chana Masala is a chickpea dish cooked in a bit spicy gravy. In this recipe chole and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies and some roasted masala by which it gets an authentic taste like cumin, bay leaf, cinnamon, fennel seeds, coriander (dry).It is best enjoyed with Bhatura or poori and also goes well with rice or pulaao. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its taste increases when served with onions, chutney, pickle etc.

Serves: 5-6
Preparation Time- 15 mins
Cooking Time- 30 mins
Total Time- 45 mins

Ingredients

For Masala
Cardamom: 5-6
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Cumin seeds
Fennel seeds
Coriander Seeds
Dry red Chillies-2
Salt: to taste

For the chole
Tea bags: 2
Chole: 2 cups
Onion: 3/4 cup, grated or pureed [from 2 small onions]
Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
Cloves: 3-4
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoon
Salt: to taste
Water: 5 cups [depending on how thick or thin you want gravy to be]

To garnish
Ghee [clarified butter]: 1 tablespoon
Ginger: 1 inch, cut into julienne
Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
Coriander leaves: 2 tablespoon, chopped
Garam masala: 1/4 teaspoon

Instructions
  • Soak the chickpeas overnight in enough water to cover them.
  • In a pressure cooker add the soaked chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  • Roast the ingredients of masala on medium flame and grind in finely in grinder.
  • In a wok, heat 2 tsp of oil. Once hot, add grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
  • Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  • Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
  • Add the roasted and grinded masala, and mix for a 1-2 minutes.
  • Add the chole next and stir until they get coated with the spices, around 2 minutes.
  • Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. The gravy will thicken after 20 minutes so add water accordingly.
  • Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
  • Serve with roti, paratha or plain rice.


Sunday, April 22, 2018

Creamy Rice Pudding



We're back with rice pudding, reforming it from the old recipe to the new one and with a good innovation. We all have eaten its old recipe but I have done some changes in it to make it a perfect dessert. This new innovation with rice is extremely yummy and it's good for any generation. This is one of my favourite rice pudding, that is, in my opinion, the creamiest and most delicious recipe at My Kitchen Carnival. 

Serve- 6-7
Preparation Time- 10 mins
Cooking Time- 30 mins
Total Time- 40 mins

Ingredients
  •  3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1 tbsp Chocolate sauce
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten ( optional)
  • 2/3 cup golden raisins
  • 1 tbsp butter
  • 1/2 tbsp vanilla essence
Instructions
  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine cooked rice, milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. 
  • Stir in remaining milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. 
  • Remove from heat and stir in butter and vanilla essence and chocolate sauce.
  • Garnish with raisins and dry fruits 
  • Serve hot or cool.

Chocolate Pudding

Chocolate Pudding
Yummmmm…….Chocolate pudding, the mouth watering recipe…..its my all time favorite in desserts and yours too.This recipe can be served as after lunch or dinner as dessert whether hot or  chilled as per your preference.This chocolaty pudding is so delicious that no one can stop from trying. So what you are waiting for…..read the instructions and try it at your home and serve them this chocolaty Pudding.

Serves- 6-10
Preparation Time- 10 mins
Total Time- 10 mins + Chilling

Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup cornstarch
  • 1/4 tbsp salt
  • 2 ½ cups milk
  • 1/3 cup butter, cut into pieces
  • 2 tbsp vanilla essence
  • Grated Chocolate for garnishing
  • Whipped cream, if desired 
Instructions 
  • In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. 
  • Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream and grated chocolate.

Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...