Instant Chole

Hi Friends, 

Here want to share with you recipe of chole made in 10 mnts. More up

on without onion, tomato and ginger & garlic. 


Ingredients:-

250 Gram Chole
1 Table spoon Cumin Powder                               
3 Green Chillies ,Slit
1 Table Spoon Red Chilli Powder
1 Table Spoon Anardana Powder
1 Table Spoon Cumin Seeds
2 Table spoon Coriander Powder
Coriander Leaves
2 Table Spoon Oil
salt as per taste
chat masala as per taste

Method:-

First soak the chole overnight. Next day morning first boil the chole, while boiling add some tea leaves and salt. Tea Leaves use to give the colour to chole.

Now take pan and add all oil and all above ingredients along with chole. Cook for 5 minutes 

Chole is ready to serve:)

fry Butter Chicken

Hello Friends, 

I tried butter chicken with twist of fry. I am sure you are going to like the gravy. you can have rich flavor at home by using this recipe.

Here are the details:-

Ingredients:- 

1 Kg Chicken
3-4 Onions
10-15 Tomatoes ( You can increase to qty to make more gravy)
2 Table spoon garlic & ginger paste
10-15 Cashewnuts
1 Cup Cream
100 Gram Butter
2 Table spoon Red chilli powder
salt as per taste
1 Table spoon Lemon Juice
Half Table Spoon saunf powder
3-4 Table spoon Oil to cook

Method:-

For Marination 

Take a bowl add chicken Pieces and add half table spoon salt, half tea spoon red chilli powder, half table spoon saunf powder, 1 table spoon ginger & garlic paste and lemon juice. Keep this marination for 30 minutes in fridge. 


For Gravy

Now take pan or khadhai add oil 3-4 table spoon along with butter, add chopped onions, 1 table spoon ginger & garlic paste and cook it till it become brown colour and once it done then add the cashewnut and cook it nicely. Add the chopped tomatoes, add salt, red chilli powder and cook till the tomatoes become mashy. Once its done then let it be cool. 

Once it cool then grind it in the mixture and strain the gravy from the paste and get a thick gravy. Keep the bowl of gravy aside. 


In other side take a pan and put some butter and get the marinated chicken from the fridge and let it fry in that pan till it become golden. The chicken will have flavor of butter.


Now take a pan or khadhai and add butter and put the thick gravy in it and cook it nicely till one boil and add fry chicken in it, mix it well and add cream in it. Once you find that the chicken becomes tender then off the flame. 


Serve it in bowl and add butter on top of it. You can also spread corriander leaves or kasturi methi for garnishing. 

Serve it with Nan or Chapati. 

Hope you will enjoy!! 

dahi vada

Hello Friends,

Here want to share with you Dahi Vada Recipe:-

Ingredients:-

100 Gram udad dhuli daal (white daal)
100 Gram moong dhuli daal ( Yellow Daal )
Dryfruit as per your requirement
250 Yogurt 
1/2 Cup pomegranate ( aanar )
chutney of Green coriander
Tamrind Chutney
Chopper Coriander leaves 
1 or 2 Green chilli chopped
salt as per taste
red chilli powder as per taste
chaat masala as per tasted
1/2 tea spoon cumin powder  
Oil to fry 
Warm water for dipping of vade


Method:-

first soak both daal over night. In morning grind both daal in a fine paste. 

Now with hand move the paste for 30 minutes means blend it, make sure by hands as this will give the fluffiness to the vade and the vade will become soft to eat.

Once it will be blend with fluffiness then add dry dry fruit in it. 

now take a pan and put the oil and deep fry the vada in the qty you want and remove it to the paper

napkin so that it will soak the extra oil from vade.

in other bowl take the yogurt ( chilled ) and blend it nicely and add salt, chaat masala, cumin powder
and red chilli ( little bit) and blend it nicely and keep it in fridge to let it be cool.

Take a bowl and put the warm water and add little salt in the water and put the fried vada to get it soaked. Remember to put them for 10 minutes only as this will help to make the vada more soft.
Now take the vada from the bowl and drain the water from the vada and put them aside. 

Now take the bowl back from fridge of yogurt and add the vada in it. 

now for garnishing put the pomegranate and corriander leaves and little red chilli powder, chaat masala, tamrind chutney and green chutney. 

Dahi Vada is ready to serve. 

Gujiya

Ingredients:-

            1kg maida 

            1table spoon elachi pow   

            250 grm  khoya 

            ½ kg sugar powder (bhura)

            Oil ½ glass

            Oil to fry    

            1 cup mixed dry fruits

            ½ cup coconut grated

             Little luke water for making dough 

Make    Make Chasni for dipping

VA        Vark from market to fix on gujiya

Method:-

First take maida, add oil and mix it nicely along with lukewater and make a dough out of it and keep the dough aside with conering wet cloth.

In another bowl take khoya , sugar bhura, coconut , dry fruits, and elachi powder and mix it well.

Now make small chapatti or roll of maida and in market gujiya making moulds are available so place your roll of maida on it and add the filling in the roll make the gujiya out of it and when your gujiya is ready then take kadai and put oil and fry all gujiyas. Gujiya are ready.

Same time in other pan make chasni and once the chasni become thick then dip these 

Gujiya in it and keep them aside to cool down.

Get chandi paper ( VARK ) from market and put it on the gujiya as it will give a rich look.

It’s now ready to serve. 

Dum Aloo

Ingredients:-

250 Grams of Baby Potatoes

1-2 chopped onions

2-3 chopped tomatoes

Salt as per taste

1 Cup Mustard oil

1 Table spoon red chilli powder

Half Tea Spoon Haldi

1 Tea Spoon Garam Masala

1 Tea Spoon Coriander Powder

1 Tea Spoon Jeera Powder

1 Tea Spoon Saunf Powder

Corriander Chopped for garnishing

1 Tea Spoon Amchoor Powder

2-3 Red Chillies

 1 Table spoon curd

A Pinch of hing

2 Table Spoon Cream

Dry Kasturi methi as required

Method:-

First peal the skin of potatoes and soak the potatoes in water with a pinch of salt. Now leave this atleast for half an hour, then keep this aside.

Now in pan or kadai add mustard oil cook the oil nicely then let the oil to cool down , now add a pinch of hing, chopped onions, green chilli, and let it be brown. Once it will get brown then add tomatoes and all the masala’s mention above. Cook this all till the oil removes from the masala.

In the other side take a pan and put some mustard oil and shallow fry the baby potatoes till it becomes golden brown. Once it will get golden brown then remove it and put it in a paper cloth so that it will observe the oil.

Once the otherside the masala will be ready then add curd in it and mix it well, then add fried potatoes and then mix all very nicely. Once you see that the potatoes are covered with masala then cover the pan with lid. If you want to have more gravy then add water orelse if you want to have dry potatoes then add little bit of water as required. After 10-15 minutes take off the lid and see that if the potatoes are tender then add cream and mix it well. Now finally add the kasturi methi and mix it with a toss.

Now serve it in a bowl and garnish it will coriander chopped leaves.

Hope you enjoy.