PANEER SOYA ALOO KI SABZI

When we talk about food, we always think of elaborated menu, rich dishes which take lot of time to cook and involve lots of ingredients. Sometimes, this kind of feeling put off people to learn and explore the soulful art of cooking. Where basic homely cooking is not very complicated, some of the exotic dishes do involve lengthy procedure and numerous ingredients. Talking of potatoes, the simple vegetable is used and loved worldwide in all forms. It is the most staple food, found almost everywhere. Potatoes are rich source of carbohydrates and fulfill the daily requirement of carbohydrate in the body. All around the world, people eat potatoes in various dishes and combinations and in different forms. They are eaten boiled, fried, steamed, baked and simply cooked. In Indian cuisine, potatoes are combined with a variety of vegetables to make delicious dishes.

When we talk about Paneer, we always think of the rich dishes. Some people have the feeling that the paneer dishes are very elaborated to be cooked in everyday cooking and some amateur cooks keep away from paneer dishes. In vegetarian cuisine, Paneer finds itself parallel to chicken of non-veg cuisine. Paneer Makhani, Paneer Butter Masala, Paneer Tikka, Paneer Jalfrezi, Paneer Bhurji are all the vegetarian versions of the Butter Chicken, Chicken Tikka Masala, Chicken Tikka, Chicken Jalfrezi, and Keema Bhurji respectively.

Soya is a rich source of protein. It is easy to use and kids love to eat these soya chunks in their food.

Combining all these ingredients, this dish "Paneer Aloo Soya ki Sabzi" is very easy to make, yet it is full of health, nutrition and taste. You no longer have to fear that Paneer dishes need extensive and complicated cooking as this dish is not at all complicated. Still it deserves a place in your menu even in small family gatherings and parties, or when you want something rich yet quick for your family. This is also a good option when you do not have enough vegetables at home or when your kids say they don't want the regular daal roti.

This dish is a flavourful combination of carbohydrate rich potatoes, protein rich soya chunks and calcium rich cottage cheese. A mix of simple ingredients turn out to a delicious dish, rich enough to become a part of your guest menu. Paneer Soya Aloo ki sabji is quick to make with very simple things. So next time when you run out of fresh vegetables or when you want something nutritious for your family meal or when unexpected guests arrive suddenly, try this recipe and impress your friends and family with your innovative cooking skills.

Ingredients

for 3-4 persons

• Cottage cheese cut in small cubes 150 gms
• Potato peeled and diced 3
• Nutri chunks boiled 1/2 cup
• Onion finely chopped 1
• Tomatoes chopped 2
• Kasoori methi 1 tsp
• Salt to taste
• Coriander powder 1 tbsp
• Cumin seeds 1 tsp
• Garam masala 1 tsp
• Red Chilli powder 1 tsp
• Green chilli chopped 1-2 
• Ginger powder 1 tsp
• Oil as required 

Method

• Heat oil in pan. Add cumin seeds. Saute for about 10-15 seconds
• Add chopped onion and saute well.
• When onion turns golden brown, add chopped tomatoes and mash and cook well. 
• When masala separates oil then add diced potatoes and cook for 5-10 minutes.
• Add 1 cup of water. Mix well and cover the pan for 10-15 minutes on medium heat.
• Remove the lid and add powdered spices, dry methi leaves and salt and mix well.
• Add boiled nutri chunks, mix well. Cover and cook for another 10-15 minutes.
• When potatoes turn soft then add cottage cheese.
• Add coriander powder and mix well.
• Paneer Soya Aloo sabzi is ready.
• Serve hot with Roti or Paratha.

CHICKEN CLEAR SOUP.

Times have changed and so has the lifestyle of most people. There is very less or almost no physical work that we do these days. This lack of physical activity is affecting the health as a result we suffer from obesity, high cholesterol, high sugar levels, high blood pressure and much more. These abnormalities affect the functioning of heart. And then we try making efforts to loose weight, maintain healthy levels of sugar, cholesterol etc.

The first and foremost thing that we try controlling is the diet. Balanced, low fat becomes a priority. In this scenario, it is important not to loose the flavor as blanched food without any taste leads to losing the interest and getting back to our non-healthy dietary habits.

This Chicken Clear Soup is a very healthy and nutritious dish. Its perfect for those who wish to lose weight or maintain their weight but still be able to savor the flavor of chicken. NO OIL OR STARCH IS USED IN THIS SOUP. This soup is very simple but equally delicious. The preparation is so simple, easy and effortless that even the amateurs and new cooks will make it easily. The taste is so enriched with flavors of simple ingredients that you will not feel that you are missing any flavor. No spices are used in the soup. When you will supplement your exercise regime with low fat, low calorie diet foods like this soup, the effect would be very fast and clearly visible. This soup is very filling in itself and you can even replace your mid-day meal with this soup. Also, it is advisable to have something light in the night so this soup can be the best option for a low calorie yet filling dinner. You don't just need stop at one bowl, you can enjoy many bowls without bothering about the calories getting loaded in your body as this soup is high in nutrition but low in calories, high in taste but low in fat. 

You can enjoy this soup in winters perfectly but no harm in summers as well as there are no spices added to it. This only has some mild herb spices which have their own health benefits and are generally enjoyed in various dishes everyday. If you still want to enhance the taste, you may add some healthy sauces like mint chutney or soy sauce. These will add to the taste without adding to the calories thus retaining the health benefits of the soup. So try this recipe and add flavor to your diet or make impression on family and friends with better than restaurant dish.

Ingredients

                     for 4 persons

• Chicken breasts boneless 2
• Chicken wings 7-8
• Eggs boiled chopped in small pieces 4
• Cloves 3
• Big cardamom 1
• Cinnamon stick 1
• Black pepper corn crushed 15-20
• Lemon slices for garnishing.
• Onion (diced) 1
• Ginger garlic chopped 2 tbsp
• Dry mint leaves crushed 1 tsp
• Salt to taste.
• Red chilli sauce as required.

Method

• Mix all ingredients except lemon slices and eggs, in a wok.
• Add 12 cups of water in a wok and boil it for at least 1 hour on medium heat.
• Take out chicken pieces and shred the skin to small bits.
• Strain the rest of soup to remove all ingredients.
• Chop the boiled eggs to small pieces.
• In soup bowl, put shredded chicken and eggs.
• Pour hot strained soup in bowl.
• Add red red chilli sauce and mix with spoon.
• Season with black pepper powder.
• Garnish with lemon slice.
• Serve hot immediately.

Enjoy this soup in any season, any place, anytime.

ROOHAFZA LASSI

Lassi is not only a relishing drink but it runs in the blood of North Indians. Its a part of daily diet for most people especially in Punjab, Haryana and Delhi. But in recent years, Lassi has gained a lot of popularity in the entire world. Today even in the western world, Lassi is a popular drink.

This yogurt drink is a healthy drink. Some people like it sweet and some like it salty. In last few years, Lassi has been served in various restaurants and at streets across India, in different flavors made by adding some fruits or condiments or syrups. Its very beneficial in summer heat as it replenishes the energy lost by the body in the heat. This is a very healthy option for people of all ages. Instead of high sugar, carbonated drinks, if we drink lassi in any flavor of our choice, this will not add unnecessary sugar in our body. Rather will have a cooling effect in the intense heat that is very prevalent in summers in Northern India. The Lassi has its counterpart in the western world known as smoothie. Smoothies are also made by adding fruits or vegetables to yogurt. Nowadays, sugar can be replaced with various elements like artificial sweeteners, low sugar syrups or natural sweeteners like fruits. These fruits not only give distinct flavor but also are helpful in replacing the sugar with natural ingredients to enhance taste and health benefits.

A low fat, more water version is made with buttermilk, popularly known as Chhaas. Where as Lassi is made with pure yogurt or curd, Chhaas is actually the leftover water which remains behind when curd is churned to extract butter from it. The high fat butter is extracted and leftover water that comes out is served as Chhaas. Chhaas is more preferred in its salty taste and on the other hand, Lassi is popular as sweet drink mainly. Especially in Punjab, the Lassi is mostly sweet. Amritsari Peda Lassi is very popular where Lassi is made by adding Pedas to the curd. Chandi Chowk in Delhi is also famous for its various shops selling very delicious Lassi options. 

Known as a yogurt drink, Lassi is now made in various flavors and tastes. Today we give you a simple recipe for one more flavor with yet another popular syrup, good old famous Roohafza. Roohafza is known for its herbal qualities which give a soothing effect in heat. Combination of yogurt and Roohafza is not only tasty but a healthy alternate to fizzy drinks in summer which are not good for health. Roohafza Lassi will be loved by kids as well as people of all ages. So check out the recipe and enjoy the goodness of lassi.

Ingredients

                                  for 2 persons

• Chilled yogurt 2 cups
• Vanilla ice cream scoop 1
• Chilled Milk (optional) 1/2 cup
• Roohafza syrup 4 tbsp
• Sugar 1 tbsp
• Crushed ice cubes as required
• Whipped cream for toppings

Method

• Add all ingredients into the blender and blend well.
• Roohafza Lassi is ready.
• Pour into tall glasses.
• Garnish with whipped cream and a mint leaf on top.

MATAR SOYA PULAAV

Rice is one of the most popular staple food. People of all ages love to have rice with their favorite gravies, curries or simply with curd. This grain is so versatile that it can be used to make lots of different types of food items. Plain rice, Biryanis, Pulaos, dosa, uttapam, idli, Puffed rice, papad and even modak are made with rice.

Although rice is grown in many countries around the world, almost 90% of the rice is produced in Asian countries. China and India are the largest producers of rice in the world. Rice is consumed in almost all countries in the world and is an integral part of the cuisine of most countries worldwide. China, Southern India and Japan use rice as one of the main ingredients in their main dishes.

Besides Asia, Africa also has rice as their most staple food and common source of carbohydrates. In Latin American countries too rice is used tremendously and Brazil is one of the largest producer of rice in that region.

A versatile crop it is, rice can be grown in moist conditions as well as it can grow in dry climate equally well. Rice is one of the most dependable food in the world. More than half of the world population consumes rice as main part of their daily food and serves as main source of carbohydrates or the daily need of calories.

In India, we see rice is made into various types of biryanis and pulaos which can be eaten as it is and mostly do not need any gravy side dish like daals or kadhi. Pulaos are very popular in Northern India and can be made with any kind of combination of rice with vegetables, lentils, meats, and many other types of food like soya, paneer etc.

In this recipe we have used a combination of peas and soya chunks thus making the dish a delectable combination of vitamins, proteins and carbohydrates. 

Matar Soya Pulaav is very easy to make but still you can add this sumptuous recipe to your party menu replacing your normal plain rice with this impressive pulaav. Soya chunks are a great food to supplement the protein in the diet. For peas, you can use fresh or frozen peas in this recipe but flavor will not be affected. So whether it is season for fresh peas or not, you still have a recipe in hands to prepare any time of the year.

Ingredients

for 3-4 persons

• Basmati Rice 1 cup
• Soya chunks 1/2 cup
• Green peas peeled 1/2 cup
• Tomatoes chopped 2
• Salt to taste
• Garam masala 1 tsp
• Coriander powder 2 tsp
• Ginger garlic crushed 1 tbsp
• Green chilli chopped 1
• Red chilli powder 2 tsp
• Cinnamon sticks 1-2
• Black Cardamom 1
• Green cardamom 2
• Cloves 2 -3
• Cumin seeds 1tsp
• Bay leaves 2
• Black pepper corns 5-7
• Onion chopped 1
• Oil as required

Method

• Wash and soak rice for 40-45 minutes.
• Soak soya chunks in hot water for 20 minutes.
• Heat oil in a wok. Add whole spices, salt and saute for few seconds.
• Add chopped onion.
• When Onion turns soft add crushed ginger garlic.
• Saute for 15-20 seconds.
• Add chopped tomatoes.
• Add powdered spices. Mix well.
• Add green peas and a little water.
• Cook peas for 10-15 minutes.
• Squeeze water from soya chunks and add to the masala.
• Cook for another 5 minutes.
• Add rice and 2 cups of water.
• Let the mixture boil on medium heat and cover it.
• It will take 15-20 minutes to cook.
• Switch off the heat.
• Wait for 5-10 minutes to open the cover.
• Matar Soya Pulaav is ready.
• Serve hot with raita.

MASALA CHHOLE

NO ONION NO GARLIC. Tangy, spicy, tasty. Quick and easy.

Chhole, Chane, Safed chane, call it by any name, this legume is for sure one of the most popular and loved dish. Chickpeas, as called in English, is used extensively in the whole world. It is said that this crop originated in area around modern day Turkey sometime in 6000 BC. The crop has its presence in Indian subcontinent since 3000 BC. Made in many various ways and using different type of spice combination, chickpeas are prepared in India and Pakistan as one of the most preferred dish. It is so special that no wedding feast is complete without the special "Shadi wale Chhole".

Although the chickpeas are grown in many countries in the world, but India is one of the largest producer of chickpeas, accounting for more than 60% of the world's total production.

In Mediterranean cuisine, chickpeas are not only used in dishes, but also used in salads and are ground to paste along with sesame seeds to make the popular "Hummus". Hummus has become very popular as a dip. Since it is prepared with combining chickpeas, sesame seeds, olive oil and other herbs, the dip is not just tasty but also very healthy because of its nutritional value.

Chickpeas are a very rich source of protein and fiber. It also has good amount of vitamins and minerals. It has been medically confirmed that if a person consumes one cup of chickpeas everyday, it will fulfill one third of the daily protein need. So if you are on a diet or are trying to increase your protein intake, chickpeas are a very good food supplement to not only fill your hunger but also it will provide necessary nutrition required by the body. 

At K for Kitchen, we try to bring food in not just tasty but healthy way so that our recipes help you have a healthy lifestyle without compromising on the taste. Chhole, as mentioned earlier are prepared in many numerous ways, are prepared in this recipe by using mainly the dry spices. This dish does not uses Onion or Garlic, so you can easily use this recipe for making Jain or Vaishnav food or make it for any holy occasion like Kanjak pooja. Although in Kanjak Pooja, black bengalgram is used but since some people use chickpeas or safed chhole, this recipe will be good for them too. 

The recipe is very delicious, yet very easy and quick to make. In Indian subcontinent, the chickpeas are readily available but in case someone lives at a place where they do not find the chickpeas, the canned chickpeas can also be used. If they are cooked well, there will be no difference in the taste, whether you use the dry grains or the canned ones.

So do try this recipe. You can watch the video on K for Kitchen's YouTube channel or on Facebook page of K for Kitchen (links given below). Share your views with us. Enjoy cooking with K for Kitchen.

Ingredients

for 3-4 persons

• Chana 2 cups
• Tea bag 1 
• Carom Seeds 1 tsp
• Black cardamom 1
• Oil as required
• Tomatoes paste 3 tbsp
• Red chilli powder 1 tbsp
• Chana Masala 1 tbsp
• Chaat Masala 1 tsp
• Garam Masala 1 tsp
• Salt to taste
• Coriander powder
• Black pepper powder 1 tsp

Method

• Soak chickpeas overnight and boil with water and salt.
•  Add tea concoction. (Boil tea bag in 1 cup of water and add to boiled chana.)
• Heat oil in pan. Add carom seeds and black cardamom. Roast well.
• Add tomato paste.
• Add powdered masala and salt
• Mix well and saute till masala dries up and oil separates.
• Add boiled chickpeas.
• Mix well and let simmer on low heat for 15 minutes.
• Mash some chickpeas with laddle. This enhances flavour and add thickness to gravy.
• Masala Chhole is  ready.
• Serve hot with bhatura, poori or paratha.

BHUNA MASALA CHICKEN/Fire Roasted Masala Chicken

Roasting the food over fire is one of the oldest known cooking technique in the human history. The discovery of coal led to the use of coal for cooking. Even today, thousand of villages rely on wood or coal for cooking as they still do not have access to the LPG or the cooking gas. The dry cow dung is also used as fuel for cooking or other heating purposes. Although we now have latest technological appliances and modern modular kitchens in big towns, cities and metropolitan cities like gas pipelines and induction stoves, there is no comparison to the taste of the food made on the conventional "chulha" or even tandoor. The burning wood or coal has its own charm. The food is cooked on high temperature of the burning flame or even used for slow cooking when it is left to lit slowly. In western countries, Barbecue is very common and people enjoy the roasted meat and vegetables through out the summers. it is a very common sight in summers when almost every household is enjoying their food outdoors roast cooking it right there. 

This dish is very unique as it involves roasting not only chicken but also other ingredients like onion, tomatoes and garlic. Not only this, we have not used whole lot of spices in this dish as the use of spices would have ruined the rustic roasted flavor. The ingredients were roasted on coal grill that's why the coal roasting flavor got infused into the ingredients. The oven roasted ingredients will not have the same flavor so our suggestion is that if you want to enjoy the real essence of the dish, then take some time out of your busy schedules and make this dish in the way we have made. But in case you live in an apartment and do not provision for coal burning grill or barbecue, then you may roast the chicken and other ingredients over the gas stove. the flames will give the roasting flavor to them. Even though it may not be the same coal infused flavor, but the flame rusting will also serve the purpose and make the dish quite delectable. So relish the real flavor of this low spice roasted flavor sumptuous dish and enjoy your life with your friends and family with such adventures. 

Ingredients

for 3-4 persons

• Chicken on bone 700 gms
• Tomatoes 2
• Onion 1
• Garlic cloves 5-6
• Lemon juice 1 tbsp
• Ginger garlic paste 1 tbsp
• Salt to taste
• Green chilli crushed 1 tsp
• Oil 2-3 tbsp
• Red chilli powder 2 tsp

Method

• Marinate chicken with lemon, ginger garlic paste, green chilli and salt and keep for 1 hour in refrigerator.
• Roast the chicken on coal grill. (Coal grill flavour is main essences of dish, oven roasting will not give same flavour)
• Roast chicken well.
• Roast tomato, onion and garlic on charcoal grill.
• Chop roasted onion carefully.
• Peel tomatoes to remove burnt skin and grind to paste.
• Peel garlic cloves and crush.
• Heat oil in large pan. Add chopped onion.
• Saute onion well.
• Add salt.
• Add tomato paste.
• Cook by stirring constantly till water dries.
• Add red chilli powder, garam masala
• Mix well.
• Cook till oil separates.
• Add roasted chicken pieces.
• Mix well to coat chicken well with masala.
• Cook for 5-6 minutes on high heat.
• Add 1 cup water. Mix well.
• Cover and cook for 10-15 minutes on low heat.
• Oil will float on surface.
• Mix and cook covered for 7-8 minutes.
• Bhuna Masala Chicken is ready.
• Serve with naan, roti or rice.

Click here to watch video on You tube

MAGGI MASALA BHINDI

There is story behind the introduction of Maggi in Indian market. When the company tried to introduce this instant ramen or noodles, the product didn't go well with the consumers and Maggi failed to hit the market as was expected by the company. They then changed the marketing strategy and introduced, rather re-introduced it as quick to make food and this time they targeted the kids. The noodles became hit among the kids who demanded the noodles from their parents and this time the mothers also liked the idea of a food ready in 2 minutes. The rest is history. Maggi never had to look back in the Indian market.

The surprising fact is that Maggi is not as popular in the western countries as it is in Indian subcontinent although the parent company is a US based company. But the fact remains that Maggi is indeed one of the most popular food with children and youth. When young boys and girls go away from home for studies or jobs and have to stay in the hostels or paying guest accommodations, the most cooked food item is Amggi. People add vegetables, eggs, chicken and lot of other things in their favorite Maggi. These days Maggi has also find a very important place in the street food list of the country. There are different additions and variations available in street food with Maggi. Needless to say, Maggi has created a place for itself in every corner of the country. It is made in many different ways, bu the most popular is the original masala Maggi.

The Maggi masala has its unique taste which is quite a match to Indian taste so not only in the noodles, but the masala can be added to many dishes to change or enhance the flavor. In this dish also, we have done something similar. When you make simple dishes with slight twist, it sometimes give a complete makeover to the dish. And this will happen when you will try this recipe to cook bhindi (okra). If your kids are picky eaters and you always look for different ways to feed them with nutritious, fresh food rather than the junk food or fast food available in the market and the kids always ask for, then these little twists in the food will make it easy for you to make your kids eat the home cooked, hygienically prepared fresh food. If you will say that this Bhindi dish is made with the Maggi masala, they will at least try it once. And that's it. Once they try, we are sure they will not stop at one bite. And you are sure to make your dish like this only from then on. At K for Kitchen, we try to introduce such twists to the food to make it lovable and enjoyable by kids. Trust us, we have 2 small testers, our daughters, who are very taste sensitive and give us their feedback on every dish we make. So we can say that our dishes are KIDS TESTED :-))

An interesting addition and slightly different method will make your dish more crisp and delicious. It will be liked by people of all ages. 

Ingredients

for 3-4 persons

• Bhindi  fresh or frozen chopped 800 gms
• Carom seeds 1 tsp
• Chilli powder 1 tsp
• Green chillies slit 2-3
• Turmeric powder 1 tsp
• Ginger powder 1 tsp
• Garlic powder 1 tsp
• Chaat Masala
• Maggi Masala 1 pkt
• Fried onion 1/2 cup

Method

• Heat oil in pan.
• Add carom seeds saute for few seconds.
• Cook bhindi by stirring occasionally (stickiness reduces after few minutes)
• Mix all powdered spices.
• Add masala to bhindi
• Mix well.
• Stickiness will go after sometimes
• Maggi Masala Bhindi is ready.
• Serve hot with roti/paratha and raita of your choice.

Click here to watch video

ACHARI ALOO

Whenever the word "pickle" comes up, there are many people around the world who get their mouth filled with water. The very thought of the taste of pickle sensitize the taste buds. Pickle has its own interesting history. Today we know it as a side food item which is used to enhance the taste of the regular food. But actually it was the food preservation technique used by people in the older days. Today we have the highly advanced food preservation technology which give us access to different food including grains, fruits and vegetable through out the year. But it was not the same in olden times. In those days, the seasonal vegetables were preserved by pickling them in oil along with lots of spices so that the vegetables are available for consumption even when its not their season of growth. Mango, carrots, turnips, cauliflower, lemons, chillies, even some legumes like chickpeas are used for pickling.

Not only preserving them for using them out of season, the vegetables were pickled for carrying along by the traders who used to leave their homes and travel to various places for weeks and months. For them, the pickles were a great way to enjoy food without having to bother about cooking the vegetables. They will just take the pickle with them and eliminating the need to buy and cook the vegetables as in those days, there was no culture of restaurants or food joints. All these things came up in the last century mainly.

The most commonly known pickle is the mango pickle. Mango pickle is made by using some specific spices but still there are variations for this in the country as the same dish can taste differently in North and South part of the country. Even though some spices will be different thus making it taste differently in the two parts of  the country, there are some common spices in both variations.

While pickles have their own interesting past, potatoes are not behind either. Potatoes came to India just a few centuries ago but today they are the most integral part of the everyday Indian cooking in all parts of the country. The potatoes are cooked in so many ways in different parts of not just India but the whole world that this versatility makes it one of the most preferred vegetable. Out of many ways that you know, give this recipe a try. The achari flavours used in this recipe are the north Indian spices used to make the mango pickle. The pickling spices combined with the potatoes make them more delectable and enjoyable.

Make your everyday cooking more delicious with our innovative and easy to make recipes. 

Ingredients

For 3-4 persons

• Potatoes cut in diced 4-5
• Panch phoran* 1 tbsp
• Green chilli chopped 1-2
• Ginger chopped 2 tbsp
• Red chilli powder 2 tsp
• Salt to taste
• Garam Masala 1 tsp
• Coriander powder 2 tsp
• Fenugreek leaves (dry) 2 tsp
• Turmeric powder 2 tsp
• Tomato paste 4 tbsp
  
• Oil 3-4 tbsp

*Equal quantity of Onion seeds, cumin seeds, Mustard seeds, Fennel seeds and fenugreek seeds.

Method

• Heat oil in a wok.
• Add panchphoron. Saute for few seconds.
• Add diced potatoes.
• Mix and saute.
• Cook potatoes for 2-3 minutes on low heat.
• Cover and cook for 12-15 minutes.
• Add chopped ginger. Mix well.
• Cover and cook for 4-5 minutes.
• Add tomatoes paste and mix.
• Add green chilli
• Add kasoori methi, powdered spices and salt.
• Mix well.
• Cover and cook for 15-20 minutes or till potatoes are soft.
• Add chopped coriander and coriander powder.
• Achari Aloo Sabji is ready.
• Serve hot with puri or paratha.

Click here to watch video

DHULI CHHILKA DAAL FRY

Urad Daal or black lentil or black gram, as known by different names, is very popular in India and other south Asian countries. It is also known as "Maah ki daal" or more commonly known as kaali daal. It is said to have originated in Indian subcontinent and has been used in various cuisines for ages. Urad daal is the main base for south indian dishes like idli, dosa, uttapam, vada etc. In north India, it is popular for Daal Makhani, bhalle and tadka daal.

Like other pulses, Urad daal too is a rich source of protein. Besides that, this has nutrition of various vitamins, iron, calcium, potassium and many other minerals. It is very healthy and nutritious.

Urad daal is black and is found in whole, split and husk free forms. All the three versions are equally eaten. Even though this is one of the most expensive among all pulses, Urad daal still can be found in most households of Indian subcontinent.

Daal Makhani, made with the whole grain version of the daal, is a very popular restaurant dish and is even served proudly in most wedding feasts across north Indian states of Haryana, Punjab, Uttar Pradesh etc. 

In this recipe we have used the split form of this lentil and have tried to combine the cooking and spices of two different areas of the country. Try this different method, different taste. A very unique way of using lentil with hull and then removing it later manually makes it retain its nutritional value more than the normal skinless lentil which is actually a polished form thus not just the husk, it loses more of its nutrition in the process. Although this process is kind of lost because of the busy life style, it is a must try recipe as it does not take that much time which we may think that it will take in de-husking process. We constantly try to make our recipes in a way where we can make them in most natural way possible so that we get to eat healthy food in this fast food loving world, with lots of flavors and nutrition. The spices also add to the distinctive taste of this dish. Try our recipes and make your everyday cooking more enjoyable and delectable.

Ingredients

for 3-4 persons

• Urad split Daal 2 cups
• Turmeric powder 2 tsp
• Dry whole red chilli 2
• Salt to taste
• Oil as required for tadka
• Asafoetida ½ tsp
• Mustard seeds 1 tsp
• Curry leaves 12-15
• Red Tomatoes chopped 2
• Red chilli paste 2 tsp
• Red chilli powder 1 tsp
• Ginger garlic paste 2 tsp
• Ginger garlic chopped 1 tbsp
• Sambar masala 1 tbsp
• Fenugreek seeds
• Fried onion 3 tbsp

Method

• Soak daal overnight. Remove hul/skin by rubbing with hands.
• Soak fenugreek seeds in little water for 1-2 hours and crush them.
• Drain hull with water. Repeat 2-3 times till most hull washes away.
• Add water, turmeric, salt and oil.
• Cook in cooker without lid or open pan. Just remember that daal should not be overcooked.
• In other pan heat some oil in pan.
• Add whole dry chilli and saute for few seconds. 
• Add asafoetida.
• Add mustard seeds and curry leaves. Roast for few seconds.
• Add tomatoes.
• Cook well till pulpy.
• Add red chilli, ginger, garlic paste.
• Add sambar masala. Cook till oil separates.
• Add cooked daal and salt. Mix well and let simmer for 5-6 minutes.
• In another pan, heat oil. Add soaked and crushed fenugreek seeds.
• Add chopped ginger garlic.
• Add chopped coriander.
• Add red chilli powder
• Add fried onion and saute well
• Add in boiling daal.
• Let simmer on low heat for 5-6 minutes.
• Dhuli Chhilka Daal fry is ready.
• Serve hot with roti/rice.

Click here to watch video.

MAGGI CHICKEN STRIPS

Ingredients

for 2-3 persons

• Chicken breasts boneless 2 (cut into strips)
• Maggi noodles 1/2 packet
• Oregano 1/2 tsp
• Salt to taste
• Black pepper 1 tsp
• Lemon juice 1 tsp
• Red pepper 1 tsp
• Oil as required for shallow fry.

Method

• Marinate chicken strips with lemon juice, Black pepper and salt and keep it in refrigerator for 20 minutes.
• Coarsely grind raw maggi noodles and keep in a bowl.
• Add salt, maggi masala and oregano and mix well.
• Coat chicken strips with prepared mixture and keep for 10 minutes in refrigerator.
• Heat oil in a pan.
• Shallow fry chicken strips in batches on medium heat.
• Fry well from both sides.
•  Maggi Chicken Strips are ready.
• Serve hot with sauce or maggi noodles.

KEEMA BREAD PAKORA

Bread Pakora... Wow.. The name itself take us on a taste ride. I can bet that everyone in India would have relished this at their home or in school-college or as street food. This is by far one of the best street food we get in India. The spicy potatoes sandwich between two slices of bread, cut into two triangles, dipped in the thick chickpeas batter and fried crisp. Mouth watering. Simply mouth watering.

In the olden days, Bread Pakora had the honour of being a "the must party snack". Especially at kids birthday parties, bread pakora was one of the most favorite snack for all ages. Even today people enjoy it so much. But today we have seen many changes in this dish. Different types of spice combinations, addition of vegetables, addition of cheese and much more. Bread Pakora has evolved well over last couple of decades.

For non-veg lovers, the minced chicken or keema was used as filling. Keema is as enjoyable in non veg dishes as paneer is enjoyed in vegetarian cuisine. Keema has also been used extensively in non vegetarian dishes not just as a filling but also as a separate food item. Lot of people make keema filled bread pakoras but they use the cooked keema for the filling. While this process of using the cooked keema is good in way as the cooking dries away the moisture in the minced chicken, but this actually makes the process of making pakoras quite tedious and lengthy. First you cook the keema, then fill it in the bread slices, and then you dip it and fry.

In this recipe of Keema Bread Pakora has been made by using the raw keema sandwiched in two bread slices. The bread sandwich with keema inside can be cut into four triangles instead of two big ones. Though there is no harm in cutting it into two halves, the four pieces will make it more easy to fry them and let keema get cooked even better. Dipped in the slightly thin batter and cooked on low heat, the keema gets cooked up well inside while pakora gets fried crisp from outside. So forget the long process of making keema first and then using it as filling and making pakoras. Just make the yummy pakoras with uncooked keema. Watch the video for detailed preparation.

Ingredients

for 4 persons

• Onion finely chopped 1
• Chicken mince fine 250 gms
• Black pepper 1 tsp
• Coriander chopped 1 tbsp
• Red chilli powder 4 tsp
• Garam masala 2 tsp
• Garlic powder 1 tsp
• Ginger powder 1 tsp
• Salt to taste
• Lemon juice 1 tbsp
• Chickpeas flour 2 cup
• Carom seeds 1 tsp
• Coriander crushed 2 tsp
• Kasoori Methi 1 tbsp
• Turmeric powder 1 tsp
• Cumin powder 1 tsp
• Semolina 1 tsp
• Bread slices 8

Method

• Add chopped onion to keema.
• Add black pepper.
• Add chopped coriander, 2 tsp red chilli powder, 1 tsp garam masala, garlic powder, ginger powder, lemon juice and salt.
• Mix keema well.
• In chickpeas flour, add carom seeds, crushed coriander, remaining chilli powder, kasoori methi, salt, turmeric powder, 1 tsp garam masala, cumin powder and semolina
• Mix well.
• Add water gradually to make batter. Mix well.
• Batter should have medium consistency.
• Keep aside for 10 minutes.
• Spread keema on 4 bread slices
• Place each another slice on top of each keema slice.
• Cut into 4 pieces.
• Dip bread pieces in batter and fry in hot oil.
• Fry on low heat so that keema gets well cooked from inside and bread batter get crispy on outside.
• Keema Bread Pakora is ready.
• Serve hot with your favorite chutney.

Click here to watch video

CHHOLE CHICKEN

Ingredients

for 3-4 persons

• Boiled chickpeas 2 cup
• Chicken thighs (cut into two pieces) 4-5
• Green chilli crushed 1-2
• Ginger garlic crushed 2 tbsp
• Cumin seeds 1 tsp
• Oil as required
• Onion chopped 2
• Tomato puree ½ cup
• Red chilli powder 2 tsp
• Garam masala 1 tsp
• Chana masala 1 tbsp
• Coriander powder 1 tsp
• Black pepper ½ tsp
• Salt to taste

Method

• Marinate chicken thighs with lemon juice, green chilli, salt and 1 tbsp ginger-garlic paste.
• Mix and keep in refrigerator for 1 hour.
• Heat 2-3 tbsp oil in pan and cook chicken pieces thoroughly.
• Take out when cooked.
• In same pan, add cumin and saute for few seconds.
• Add chopped onion. Saute well till starts to brown.
• Add 1 tbsp crushed ginger garlic.
• Add tomato puree. Cook till oil separates.
• Add powdered spices and salt and mix well and continue stirring till oil separates.
• Add chicken pieces. Mix and cook for 6-7 minutes.
• Add boiled chickpeas and 1 cup water.
• Cover and cook for 18-20 minutes on low heat.
• Add chopped coriander.
• Chhole chicken is ready.
• Serve hot with naan or rice.

Click here to watch video on Youtube

KAALE CHANE

Black chickpeas or bengal gram or commonly known as Kala Chana, is one of the most popular legume in Indian subcontinent and Mediterranean cuisine. Although chickpeas are believed to have originated in Turkey and Iranian region, today the black gram is grown mostly in Indian subcontinent. This ranges in its size and colour. Basically smaller than the white chickpeas, the black gram is found in various colors like green, brown and dark brown which is almost like black, may be thats why the name black gram. It is also eaten in non-dried ripened form which is popularly known as chholiya in north India. This form is green and covered in its pods. In dry form, this is eaten whole or in the split husk free form. While the whole grain is known as kala chana, the husk free split form is the popular chane ki daal or split bengal gram.

Kala Chana has gained so much popularity and value that in Northern parts of India and Nepal, it is used in the offerings to the God. In the festival of navratri, when on the eighth or ninth day, the kanjak poojan is done, the black gram or kala chana is prepared along with semolina pudding or sooji halwa and is used as offering in the prayers or worshiping. It becomes the parrt of the Prasad or prasadam. At that time, the legume is prepared mostly in boiled form, sauteed with spices without using any onion or garlic.

Kala chana is a very good source of protein and carbohydrates. It is very low in sugar content which makes it a perfect food for controlling sugar levels in the body and also is helpful in providing fiber content thus helping in keeping digestive system also in good shape. For those suffering with high sugar levels, the black gram or kala chana is a super food. It provides essential carbohydrates and proteins but does not increases the sugar levels in the body. It is also good for those who intend to take protein rich diet like weight watchers, wrestlers, body builders etc.

It is very good for kids as it is a rich source of protein. This recipe is very simple and easy to make in your everyday life. For amateurs and beginners, this is a very simple, healthy and nutritious recipe which can be made with utter ease and can also help upgrade the cooking skills. The important part is to soak them for longer duration like 7-8 hours. This reduces the cooking time and increases the size of the grains. Mostly people soak it overnight for better results. So go ahead and try this recipe for a healthy, nutritious and delicious meal. They can be enjoyed best with boiled rice or roti.

Ingredients

for 3-4 persons

• Black chana 2 cups
• Onion chopped 1
• Ginger garlic 2 tbsp
• Green chilli chopped 1
• Tomatoes chopped 2
• Garam Masala 1 tsp
• Coriander powder 1 tsp
• Cumin seeds 1 tsp
• Turmeric powder 1 tbsp
• Oil as required for tadka
• Red chilli powder 2 tsp
• Salt to taste

Method

• Soak chane overnight and boil them in 7-8 cups of water in pressure cooker with turmeric, 1 tbsp ginger garlic and salt.
• Pressure cook till soft.
• Heat oil in pan and add cumin seeds.
• Saute for few seconds.
• Add chopped onion and saute till light brown.
• Add ginger garlic and saute for few seconds.
• Add Chopped tomatoes, mix well and cook till oil separates.
• Add powdered spices and mix well.
• Add boiled black chane with its water.
• Cover and cook chane for 10-15 minutes on simmer.
• Kaale chane is ready.
• Serve with Rice or Roti and lemon pickle.

BAINGAN CORN BHARTA

Baingan or eggplant or Aubergine is very loved vegetable. Commonly known as "King of vegetables" or "Sabjiyon ka Raja", this vegetable is eaten a lot in entire country. Perhaps it is because of the leaves crown on top of the vegetable that gives it this distinction of being special among all vegetables.

Known to have originated in India or Africa, where it is commonly called as brinjal, The vegetable is grown extensively in India. India and China account for combined production of more than 80% of the total production in the whole world.

The brinjal or eggplant has many varieties. From just a couple inches to a couple feet long, this vegetable is found to have grown in various shapes and sizes. Not only the shape and size, but the vegetable is known to have been found in various colours as well. Although the most common color known for this crop is light to deep purple or violet, it is also found in white and green color. It is this white color small eggplants which is believed to have given the name eggplants as they resembled the eggs in color and size. They are also called garden eggs or vegetable eggs.

The vegetable is in boiled, cooked, sauteed, fried, roasted and even pickled form all around the world in various cuisines. Different countries have their different dishes using different cooking methods.

In India, it is very popular for its roasted version of the dish called as "Bhartha" said to have originated in the Punjab region of Indian subcontinent. In the olden days, when people used wood as cooking fuel, after cooking the food, people used to keep the vegetables like eggplants for roasting in the leftover fire and heat of the "chulha" or "tandoor". The roasted vegetables were then used for making the main dish.

The bhartha is cooked by adding various spices and additional "tadka" to roasted eggplants. But in this recipe, we have combined it with another loved vegetable, corn. The "Makki ki roti" is made with flour of corn. Until few decades back, corn was not used much as a vegetable in Indian cuisine but with the popularity of American sweet corn, this vegetable gained popularity. Normally people do add peas also in the bhartha. But in this recipe we have added corn in the dish. The corn gives it a distinct flavor to the dish which does not interfere with the roasted flavor of the dish but enhances the flavor by giving its taste combined with the delicacy of the original dish.

Ingredients

for 2-3 persons

• Eggplant roasted, peeled and mashed 2
• Tomatoes 3 big size
• Onion chopped 2
• Corn boiled ½ cup
• Garam Masala 1 tsp
• Oil as required
• Green chilli chopped 1
• Coriander fresh chopped 1 tbsp
• Ginger garlic chopped 1½ tbsp
• Coriander powder 2 tsp
• Green cardamom 2
• Cloves 2-3
• Black cardamom 1
• Cumin seeds 1 tsp
• Black pepper corn 10-12
• Salt to taste

Method

• Dry roast black and green cardamom, black pepper and cloves.
• Crush them when cool.
• Heat oil in pan. Add cumin seeds.
• Add chopped onion and saute well.
• Add salt.
• Add chopped ginger garlic. Saute for few seconds.
• Onion starts to turn brown.
• Add chopped tomatoes, saute well till oil starts to separate.
• Keep stirring and mashing.
• Mix all powdered spice and mix well. 
• Add green chilli.
• Add mashed roasted eggplant, keep mashing and mixing for about 10-15 minutes.
• Add corn and cook till oil separates.
• Baingan corn bharta is ready.
• Garnish with chopped coriander.
• Serve hot with roti, paratha or naan.

Click here to watch video on Youtube

KEEMA DAAL

Delicious combination of Chicken Keema and Chana Daal. This dish is rich in protein and full of taste.

Ingredients

for 3-4 persons

• Chana Daal 1 cup
• Keema 200 gms.
• Turmeric powder 1 tbsp
• Red chilli powder 2 tsp.
• Ghee 1 tbsp
• Oil as required for tadka
• Cinnamon sticks 1-2
• Coriander powder 2 tsp
• Garam masala 1 tsp
• Cumin seeds 1 tsp
• Onion chopped 2
• Ginger-garlic chopped 2 tbsp
• Green chilli chopped 1
• Tomato paste 3 tbsp
• Salt to taste
• Coriander chopped 1 tbsp

Method

• Soak chana daal for 3-4 hours.
• Add turmeric and 1 tbsp ginger-garlic, salt, 1 tsp red chilli powder and cook in pressure cooker till soft.
• Heat oil in pan. Add cinnamon and cumin. Saute for few seconds.
• Add chopped onion saute till soft.
• Add remaining ginger-garlic and green chilli.
• Add tomato paste.
• Saute well till oil separates.
• Add chicken keema.
• Mix well and cook for 7-8 minutes. Keep stirring constantly.
• When keema is cooked, add powdered spices. Mix well.
• Add cooked daal and mix well.
• Add green coriander, mix and cook well for 4-5 minutes.
• Keema daal is ready.
• Serve hot with roti or paratha.

Click here to watch video on Youtube

CHOCO BAR SHAKE & OREO SHAKE

When it comes to kids, it becomes very difficult for all mothers to feed them. Every day every mother tries hard to find different ways to make their kids eat healthy and nutritious food. They would try to hide the healthy food under the wraps so as to make it more fancy and attractive for kids to eat the food without knowing the real ingredient and at the same enjoy the food so that they do not create any fuss while eating. On one hand there are many kids who eat easily and on the other hand are the picky eaters who make it difficult for their parents to make them eat good food.

It is this habit of kids which has led to many new innovations in food. and not to mention that it becomes easy to feed the kids through liquid medium, whether it is juices or shakes or smoothies. This way at least they get to eat the healthy food which is mixed with some not so appreciated food by parents. But parents are sometimes left with no option but to let child eat some unhealthy food along with non-healthy food. And sometimes the parents let the kids eat whatever they want so that at least they eat.

Now when it comes to summers, all the kids want is ice creams and shakes. In these recipes we have combined the goodness of milk with ice cream and cookies which enhances not only the flavour of the shake but also increases the children curiosity towards the taste of the shake which now has their favorite cookies or ice cream in their making.

The choco bar shake has the choco bar as one of the main ingredients to generate some interest in the kids. Similarly in the Oreo shake, the delicious and lovable taste of Oreo cookies is added to the milk so that the shake is different and also make kids to have it. The two shakes are good option for those who even refuse to have milk. These yummy and delightful shakes will not only work as good coolers in the scorching heat of Indian subcontinent summers, but also make way into the tastebuds of young kids who enjoy both the ingredients individually also.

So now you don't have to go to the ice cream parlours and spend hundreds of rupees on the simple shakes which are so easy to make at home with your choice of hygienic ingredients and can be enjoyed any time in the comfort of the home. Grab your blenders and take charge. Your kids will love the shakes and your pocket will love the low cost you would need to pay when you make these delicious shakes aright at your home.

Ingredients

for 1 person

for Choco Bar Shake

• Chocolate ice cream 2 scoops.
• Milk (chilled) 2 cups
• Sugar to taste
• Cinnamon powder a pinch
• Choco bar 1

Method

• Add chocolate ice cream in a blender.
• Add milk and sugar.
• Add cinnamon powder.
• Blend well.
• Now add choco bar.
• Blend again for 3-4 seconds only.
• Pour into glass.
• Add on scoop of chocolate ice cream on top.
• Garnish with some grated white chocolate.
• Choco Bar Shake  is ready.
• Serve immediately.

Ingredients

for 1 person

for Oreo Shake

• Vanilla Ice Cream 3 scoops
• Milk 2 cups.
• Cinnamon powder a pinch
• Oreo biscuits crushed 4-5
• Chocolate syrup for garnishing

Method

• Add vanilla ice cream in blender.
• Add milk,sugar, cinnamon powder.
• Blend well.
• Now add biscuits and blend for 3-4 seconds
• Garnish chilled glass with chocolate syrup.
• Add vanilla scoop on top.
• Oreo shake is ready.
• Serve immediately.

Click here to watch video on Youtube

GUACAMOLE CHICKPEAS SALAD

When it comes to fruits and vegetables, we always look at them as a great source of nutrition. The plant produce is by far the best source of most vitamins, minerals and proteins needed by human beings for maintaining the healthy and fit body. The more use of fruits and vegetables also help in maintaining a healthy weight and thus getting rid of problems related to the obesity or excess fat like high blood pressure, high cholesterol, heart diseases etc. Although few years back, the fruits grown in other parts of the world were not accessible locally but these days, we can enjoy all kinds of fruits and vegetables all year round available in our own local markets. Whether it is Kiwi from New Zealand, Avocado from Mexico or Mango from India, all these fruits find their place in local markets all over the world.

Every fruit has some or the other health benefits. While some diet and nutrition experts have the opinion that we must mostly consume the locally grown fruits and vegetables as those products will help in providing appropriate nutrition and benefits to the body as they also grow in the same soil and climate as you live, but some experts say that all kind of fruits and vegetables should be consumed as they make body more strong and adaptive. Also some crops have known to be source of various nutrients which are otherwise missing in local products sometimes. So it is upto us, what we want. And there is no harm in consuming everything in a limit.

Avocado is one exotic fruit which is gaining popularity in recent times because of its known health benefits. It is believed that the avocado originated in the place in and around modern day Mexico. This is the reason that Mexican cuisine has avocado as a main ingredient in some of the dishes. Normally eaten raw, in form of salads and dips, Avocado is now becoming a part of other world cuisines as well. While in last two decades, the Mexican cuisine became popular not only in the America and Canada, it also gained many admirers in many other countries of the world. Tacos, Nachos, Burritos etc are part of the Mexican cuisine. In most of these dishes, Avocado is added as a spread or dip.

Avocados are grown in warm, slightly humid regions. Besides Mexico, Avocado is also produced in Dominican Republic, Peru and Indonesia etc.

Like bananas, avocados also mature on trees but ripe off them. Avocado has no cholesterol or sodium and has very low saturated fatty acids. It is a very rich source of vitamins, minerals and protein. It is also high in fiber content.

Full of health and nutrition, this salad will become part of your every party menu and daily diet plan. Each ingredient has its own health benefits. The dressing used in salad is also non spicy. Avocado is a very healthy food and chickpeas too are a good source of vitamins, minerals and protein. Irresistible taste, incredibly healthy.

Ingredients

For 2 persons

• Boiled chickpeas 1 cup
• Avacado 1
• Greek Yogurt 2-3 tbsp
• Olive oil 1 tbsp.
• Onion finely chopped 2 tbsp
• Red bell pepper 2 tbsp
• Apple chopped 2-3 tbsp
• Boiled corn ½ cup
• Coriander chopped 1 tbsp
• Oregano 1 tsp
• Black pepper 1 tsp
• Salt to taste
• Lemon juice 1 tbsp

Method

• Cut Avacado and scoop out pulp and mash it.
• Add yogurt and olive oil and mix well.
• Add chickpeas,corn, veggies/fruit and chopped coriander and all seasoning.
• Mix well.
• Guacamole Chickpeas Salad is ready.
• Serve as salad or as dip with nachos.

Click here to watch video on YouTube

FRUITI FRUIT CREAM

Give a twist to your fruit cream or add some zing to your ice cream whatever you may say, this will become part of your life for sure..

Ingredients

for 4 persons

• Take seasonal fruits of your choice...
• Strawberry 4-5
• Kiwi 1
• Blackberry 6-7
• Peaches 2
• Black grapes 8-10
• Apricot 2
• Vanilla Ice Cream as required.

Method

• Chop fruits finely into small chunks.
• Take vanilla ice cream and keep it outside for 5-1 minutes to soften it.
• Mix into chopped fruits and mix lightly.
• Refrigerate for 15 minutes.
• Fruity Fruit Cream is ready.
• Serve immediately in cone or bowl.

Click here to watch the video

Banana Strawberry Smoothie

Ingredients

For 2 persons

• Bananas (riped) 2
• Strawberries 7-8 (2 slices for garnishing)
• Milk 3 cups
• Yogurt ½ cup
• Crushed Ice as required
• Sugar 2 tbsp or to taste
• Whipped cream or vanilla ice cream for topping.
• Strawberry syrup for Garnishing (optional)

Method

• In a blender, put bananas, strawberries, milk, yogurt, sugar and ice and blend well.
• Pour into glasses.
• Pour ice cream scoop or whipped cream on top and garnish with strawberry syrup and strawberry slices.

MASALA CHICKEN

This Masala Chicken is prepared in the 'Shadi Style', the way it is served in marriages in most parts of the Indian subcontinent. Very simple and delicious recipe.

When it comes to the consumption of non vegetarian food, the experts have different opinions on eating non veg as some believe that human system is not adaptive for the consumption of meat whereas the other group favors the consumption of meat as they argue that during the evolution of humans, they were hunters for a long time and agricultural practices were started much later. The world in the terms of food consumption can be divided into two main broader categories of vegetarians and non vegetarians. While most people of the non vegetarian group eat chicken, there are other kind of meats also consumed in the world. But chicken remains the most common form of meat eaten by the non vegetarians in the world. All the cuisines in the world have seen the use of chicken in the non vegetarian dishes. The can be attributed to the availability of chicken as a farm animal in most parts of the world.

In Indian subcontinent, the non vegetarian Hindus prefer chicken and goat meat and some strictly refrain from eating beef and pork as beef which is extracted from cow is worshiped equal to mother according to the Hindu scriptures. In Muslim community, beef is eaten commonly but they also refrain from eaten pork for their religious reasons.

But the chicken is consumed without any disparity and disputes. Chicken is also served in various kind of parties and feasts including the weddings. In weddings it is generally prepared in bulk so the cooks prepare it in different style than how we normally cook at our homes.

Chicken is a rich source of protein and is very quick to get cooked. It is very important to cook the meat properly and do not leave any portion uncooked. So while you cook chicken make sure that you keep turning it at different intervals so that the chicken is cooked on all sides properly. This also get even taste as the chicken will absorb the masala when you will turn it well on all sides while cooking.

So now you no longer have to wait for a wedding to enjoy this Shadi style Chicken. Prepare your dish with this recipe and enjoy the wedding style feast in the comfort of your home or make it for your parties and impress your guests with your cooking skills.

Ingredients

for 4 persons

• Whole chicken (cut into 4 pieces) 1
• Onion (cut into 4 pieces) 3-4
• Bay leaves 1-2
• Black cardamom 1
• Green cardamom 2-3
• Cloves 4-5
• Cumin seeds 1 tsp
• Ginger garlic paste 2 tbsp
• Tomato puree 1 cup
• Red chilli powder 2 tbsp
• Garam Masala 1 tsp
• Turmeric powder 2 tsp
• Coriander powder 2 tsp
• Black pepper 1 tsp
• Green chilli (slit) 2
• Coriander leaves chopped 1 tbsp

Method

• Boil onion pieces in water.
• Let them cool and grind to smooth paste.
• Heat mustard oil in pan and add whole spices.
• Roast for few seconds.
• Add Onion paste.
• Cook for 8-10 minutes stirring constantly.
• Add ginger garlic paste.
• Cook for 5-6 minutes.
• Add tomato puree. Mix well.
• Cover and cook on low heat for 8-10 minutes.
• Add powdered spices and salt.
• Add green chillies.
• Add chicken breast pieces first (as it takes more time to cook than legs)
• Mix well. 
• Cover and cook on low heat for 7-8 minutes.
• Now add chicken legs and mix well.
• Cover and cook on low heat for 18-20 minutes.
• Add chopped coriander.
• Cover and cook on low heat for 15-20 minutes.
• Oil Separates.
• Masala Chicken is ready.
• Serve hot with Naan or Roti.

Click here to watch the video

KULFI KEBAB

Delicious chicken kebabs make in the shape of kulfi are a delight for kebab lovers.  Easy to make, delicious to taste.

Ingredients

for 2 persons

• Chicken Mince 250 gms
• Ice cream moulds 4
• Red chilli powder 1 tsp
• Garam Masala 1 tsp
• Cumin Powder 1 tsp
• Salt to taste
• Coriander powder 1 tsp
• Ginger garlic paste 1 tsp
• Processed Cheese 1 tbsp
• Lemon juice 1 tsp
• Cream 1 tbsp
• Oil a little bit
• Ice cream sticks 4

For Batter

• Chickpeas flour ½ cup
• Turmeric Powder 1 tsp
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Salt to taste
• Sunflower seeds 2 tbsp

Method

• Add all powdered spices to keema.
• Add lemon juice and cream. Mix well.
• Take Kulfi moulds and smear oil in them
• Fill the moulds with keema.
• Insert stick in keema.
• Make all moulds and freeze for 1 hour.
• Take chickpeas flour, add turmeric, red chilli, black pepper and salt.
• Crush sunflower seeds in grinder.
• Add to the chickpeas flour. Mix well.
• Add water and make thick batter.
• Take out frozen keema sticks from moulds and dip in batter well.
• Shallow fry in hot oil on medium heat.
• Fry well on both sides.
• Take out when fried well.
• Well cooked kulfi kebabs are ready.
• Enjoy with green chutney.

Click here to watch the video

MOONG MASOOR EVERGREEN DAAL

Simplest quickest Daal commonly made in almost every household. This versatile daal is not only healthy, but its cooked really fast thus saving time. Although there are many ways to cook this daal, the one we describe here is full of flavors which make this recipe, different, tasty and healthy. The ginger garlic tadka helps in boosting the immunity. The Moong itself is full of vitamins and minerals still very light to digest. This daal is good for everyone, those who are fit and even those who are sick.

Ingredients

for 3-4 persons

• Moong Daal ½ cup
• Masoor Daal ½ cup
• Onion finely chopped 1
• Coriander powder 1 tsp
• Garam Masala 1 tsp
• Ginger garlic chopped 1 tsp
• Turmeric powder  ½ tbsp
• Red chilli powder 1 tsp
• Green chilli chopped 1-2
• Tomato chopped 1
• Cumin seeds 1 tsp
• Coriander leaves (for garnishing) 1 tbsp
• Desi ghee 3 tbsp
• Water 5 cups
• Salt to taste

Method

• Mix the daal, Wash and soak for 15-20 minutes.
• Boil water in a pan or cooker.
• Add daal and turmeric and mix well. Let it boil.
• Remove the froth from boiling water of daal.
• Add Salt, green chilli and 1 tbsp ghee.
• Let it boil. (if boiling in cooker, turn off heat before whistle)
• Daal will be ready in 15-20 minutes.
• In another pan, heat ghee.
• Add cumin seeds and let it change the color.
• Add chopped onion and fry till golden-brown color.
• Add ginger-garlic, and saute for few seconds.
• Add tomato and all powdered spices and mix well.
• When masala separates the ghee, add cooked daal and mix well.
• Moong Masoor Evergreen Daal is ready. 
• Garnish with coriander leaves.
• Serve hot with rice/roti and pickle.

• 

WAH WAH CHAI

In India, no morning starts, no party begins, no office runs, no day ends, no relationship is complete, if no chai is there. Chai or tea is an integral part of lives of Indians whichever place they live in this world. Not only Indians, but today it is the second most consumed drink in the world, first being the water of course. So how could the kitchen of "K for Kitchen" would have been complete without making chai. So we present the recipe of our special chai and we have named it "Wah Wah Chai" as no one who loves Chai will resist from saying Wah Wah after drinking this chai.

Tea or Chai as is known today is said to have originated in China about 22,000 years ago. The Indian origin of tea is very latest in comparison to the Chinese tea and is believed to have originated about 2800 years ago. Although China and India remain the largest producers of tea in the world but now some variety of tea is grown in parts of England, Scotland, USA, and New Zealand. But needless to say, the most popular and preferred tea is the one grown in the north east part of India, especially the Assam tea. When Britishers came to India, they liked the tea so much that they started tea cultivation on commercial scale in large quantities. Today, the tea culture is very popular in England and other parts of the Europe.

Tea is not just a drink but has become a culture in many countries of the world. Many cultures have Tea parties and Tea ceremonies. Tea is not only consumed at homes on domestic basis but is also served to guests and is part of office culture too. The tea is drunk as concoction of tea leaves and in many countries it is mixed with milk and sugar. In India, it is the most popular street food. Every street, every corner of the country have tea vendors. And they are always busy. People drink tea a number of times in a day. From bed tea, to night tea, the whole day is full of all sorts of reasons for tea. Many memes are made on social media in relation to the reasons tea lovers have for having tea. Headache, mood off, mood good, celebration, break time, meeting, and best of all is that you do not need a reason for having tea. And if they happen to have consumed tea which didn't taste good, only a good tea can overcome that bad taste left in the mouth by the bad tea. 

At K for Kitchen, we have prepared our tea in a very different way. This method of making chai will change your way of preparing tea forever. Not just it tastes better than normal tea we make, it gives that 'kadak swaad' in less tea leaves. Same ingredients but different method. So try this method next time you make tea and it is for sure that you will love it.

Ingredients

for 2 persons

• Milk 1 cup
• Water 1 cup
• Sugar to taste
• Tea leaves ½ tbsp
• Black cardamom crushed ¼
• Green cardamom crushed 1
• Cinnamon stick 1 small piece

Method

• Heat the empty pan on low heat.
• Add sugar.
• When sugar starts to melt, Stir continuously till it turns brown.
• when sugar turns brown, add one cup water.
• Add spices.
• Add Tea leaves, when water starts to boil.
• Let it boil for 2-3 minutes.
• When it boils well and tea has released its color,add 1 cup milk.
• Boil for 1-2 minutes.
• Strain the tea in cups.
• WahWah Tea is ready.
• Enjoy with your favorite snacks.

https://youtu.be/lyua-tcsIhY

BBQ CHICKEN WINGS & BBQ TOFU

Make the authentic BBQ sauce at home and barbeque your choice, veg. Tofu or non-veg.Chicken Wings or use this sauce as a dip for nachos.

Method

for 2-3 persons

• Chicken wings 7-8
• Tofu Slices (thick)  300 gms.
• Lemon juice 1 tbsp
• Hot chilli sauce 2 tbsp
• Sweet chilli sauce 2 tbsp
• Soya sauce 1 tbsp
• Mustard sauce 1 tsp
• Tomato ketchup 2 tbsp
• Black pepper powder ½ tsp
• Ginger garlic paste 1 tbsp
• Red chilli powder 1 tsp
• Salt to taste

Method

• Mix well to make BBQ sauce.
• Divide sauce in two parts.
• Coat Tofu well in one part of sauce.
• Tofu will absorb the sauce well.
• In second part of sauce, add chicken wings and coat them well.
• Marinate Wings in sauce for 30-45 minutes and grill in oven at 220℃ for 25-30 minutes.
• BBQ wings are ready.
• Serve hot with Sweet Chilli Sauce.
• Grill Tofu in oven at  220℃ for 15 minutes.
• BBQ tofu is ready.
• Serve hot with Ketchup or Chilli sauce.

https://youtu.be/J7LFUxVgDc8

CHICKEN NUGGETS

Ingredients

for 3-4 persons

• Chicken breast (boneless) cut into small pieces 2
• Butter milk 1 cup
• Black pepper 1 tsp
• Salt to taste
• Oregano 1 tsp
• All purpose flour 1 cup
• Bread crumbs enough to coat chicken pieces
• Garlic powder 1 tsp
• Egg 1
• Onion powder 1 tsp
• MSG (optional) ½ tsp
• Soya sauce 1 tsp
• Sufficient oil for frying.

Method

• Marinate chicken with salt and ½ tsp pepper and keep in the fridge for 30 minutes.
• Mix all ingredients (except chicken and bread crumps) and make thick batter.
• Dip the chicken pieces in the batter and coat them in bread crumbs
• Fry well in hot oil.
• Serve hot with french fries and kechup or BBQ sauce.

ANDA MATAR

The "Egg" is one of the most widely edible animal product in the world. The eggs are equally versatile. They can be used in salty as well as sweet dishes. Baking industry has egg in its epicenter as egg is one of the prime ingredient in the baked goods. From breakfast to desserts, egg is used in many ways and in many dishes around the world. Egg is an integral part of most of the cuisines.

The eggs are very rich in protein and a good source of other nutrients including calcium. For those who are weight watchers, the eggs is very important part of their diet. In India, eggs are very popular in their street food dishes like anda bhurji, which is the spiced version of the popular continental dish scrambled eggs, bread omelette, anda curry which is the gravy dish made with boiled eggs and boiled eggs. The boiled eggs are very popular in their simplest form as a street food. It provides a nutritious option as a snack or as a side with tea. When it comes to the everyday meals at home, egg is one of the favorite food of bachelors, loners and hosteliers. 

Talking about this dish, this dish is the egg version of the popular dish "Matar Paneer". This dish has a very unique recipe where we experimented making a solidified egg which resembles the paneer or the cottage cheese. For some people who feel that it is not possible to have paneer all the time due to its expensiveness, this alternate is very good to enjoy the dish in not only economical way but also in an equally nutritious way. For those who are vegan, they can also enjoy the popular Matar Paneer by making this dish. The way egg is converted into paneer like food material, it does not loses its nutritional value but it adds a distinct flavour and uniqueness to the dish. So if you are looking for a different dish for your everyday cooking without burning a hole in your pocket or if you are vegan or if you are allergic to milk or lactose, then this dish is a must try for you. Prepare this dish and enjoy the innovative cooking of K for Kitchen once again.

Ingredients

For 2-3 persons

• Eggs 4
• Green peas peeled 1 cup
• Onion finely chopped 1
• Tomato puree 2 tbsp
• Cumin seeds ½ tsp
• Cloves 2-3
• Black pepper powder ½ tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Cinnamon 1 stick
• Black cardamom 1
• Green cardamom 2
• Green coriander 1 tbsp
• Mace strand a few
• Salt to taste.
• Oil 3 tbsp.

Method

• Break the eggs in a bowl.
• Add black pepper and salt.
• Whisk well.
• Pour the egg mixture in pan of boiling water.
• When egg hardens, strain the egg and wrap the egg in cloth or paper towel.
• Put weight over the wrapped egg so that all the water is drained out and egg sets in the desired shape.
• Heat oil in a pan.
• Add whole spices and saute till aromatic.
• Add chopped onion and saute till brown.
• Add tomato puree, mix and saute well till oil separates.
• Add powdered spices and mix.
• Add little water and cook the masala with continous stirring.
• Add green peas. Cook for 5-7 minutes.
• Add 2 cups of water and bring the mixture to boil.
• Cover it and cook the peas on medium heat.
• When peas are cooked then add diced cut egg into it.
• Cook for another 5 minutes.
• Switch off the flame and add chopped coriander.
• Anda Matar is ready.
• Serve hot with Roti/Naan.

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VANILLA ICED CHAI

When you don't want to skip your Chai but want to have something chilling as well, why not combine the two!! Try our chilling Vanilla Iced Chai

Ingredients

for 2 persons

• Tea leaves 1 tsp
• Water 2 glasses
• Sugar to taste.
• Vanilla ice cream 2 big scoops.
• Ice cubes (optional)
• Mint leaves (for garnishing) 2

Method

• Mix tea into water and boil it.
• Mix sugar in boiling tea water.
• Let it cool and keep it into fridge
• Let it chill.
• Pour into 2 glasses.
• Add vanilla scoop in each glass
• Garnish with mint leaves.
• Serve chilled.

Purani Dilli wala Chawal ka Paratha

Delhi or New Delhi or Dilli, by whatever you may call it, the city holds a special place when it comes to the food available. The national capital of India is also known as "Foodies Paradise". From local to regional to international, all kinds of cuisines can be found in Delhi. From traditional to ancient to modern to fusion, Delhi has a place for all types of popular food items from all corners of the world. Whether you want to eat a paratha, chole bhature, samosa, dosa, biryani or international food like Chinese, Mexican, French or Persian, Delhi has it all. At some place or the other, you will for sure get all types of food.

India had always been the trade center of the country and from centuries, many invaders came and ruled over the city. Every ruler or dynasty left its mark in the heart of the city in the form of the food, culture, traditions and people. In the 19th century, the city started taking the shape as we know it today. When people started settling outside the Red Fort area, it became the trade center and thus that area which is now known as Chandni Chowk or Purani Dilli became the trading market. When this market developed, so did the need for food for the traders and customers who frequented the place. The market gradually became famous for not only its wholesale trade but also saw the rise of some very famous food items. One street which gained popularity for the "Parathas" it served at many food joints there, eventually got its name from the same, the old and famous "Parathe Wali Gali". The place still have some old food joints which hold the memories of yester years of pre-independence India when many famous personalities also adorned the place.

In Parathe wali Gali, there are huge varieties of parathas. They serve aloo paratha, bhindi paratha, rabdi paratha, paneer paratha, khurchan paratha etc..with 3-4 simple vegetables or 'sabjis', pickles and some salads. The specialty is not in serving only the different type of parathas but actually the way they make these parathas. The parathas are shallow fried in a special wok. But in spite of being fried, the parathas are not heavy on your stomach and one can easily enjoy 2-3 parathas.

In this recipe we made parathas stuffed with boiled plain rice. You can prepare fresh rice or can use the left over rice. This way not only you save the left over rice from getting spoilt, you don't have to eat them again but also you get a new dish to eat. Try to make it and enjoy...

The famous Parathe wali Gali style parathas made with left over rice. Yummy, crunchy and perfect family breakfast. 

Ingredients

for 2-3 persons

• Cooked rice  2 cup
• Carom seeds 1 tsp
• Kasoori Methi 1 tsp
• Black pepper ½ tsp
• Chaat Masala
• Red chilli powder 1 tsp
• Salt to taste.
• Coriander powder 1 tsp
• Green chilli chopped 1 or 2
• Garam Masala ½ tsp
• Salt to taste
• Sufficient oil for frying parathas.
• Butter as required.

Method

• In boiled rice, add all powdered spices, green chilli and salt. Mix well.
• With wheat dough, make a round ball and roll it flat.
• Smear oil all over and place filling.
• Gather the sides and seal by pressing.
• Roll flat again.
• Heat sufficient oil so that paratha is dipped into it. Do not deep fry in lot of oil.
• Fry well on both sides.
• Purani Dilli wala Chawal ka Paratha is ready.
• Crunchy munchy paratha to be enjoyed.
• Serve hot with butter on top with yogurt, vegetable/daal and salad.

ALOO SHIMLA MIRCH

A small twist to the dish, not just by adding another color but also by adding a zing to its making.  Watch out for the twist.

Ingredients

for 2-3 persons

• Green bell peppers diced 1 cup
• Red bell pepper diced 1 cup
• Mustard oil as required.
• Carom seeds ½ tsp
• Potato diced 1 cup
• Salt to taste
• Ginger chopped 1 tbps
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Garam Masala 1 tsp
• Coriander seeds coarsely ground 1 tsp

Method

• Heat mustard oil in pan and add carom seeds. Saute for few seconds.
• Add diced potatoes. Cook for 4-5 minutes and keep stirring.
• Add green and red diced peppers.
• Mix and cook for another 4-5 minutes.
• Add salt. Mix well.
• Add chopped ginger. Saute well
• Cover and cook on low heat for 5-6 minutes.
• Add powdered spices into yogurt except coriander powder. Whisk the yogurt mix and add to pan and mix welll.
• Coat vegetables with masala well, cover and let cook 4-5 minutes on low heat.
• Lastly add coarsely ground coriander seeds.
• Aloo Shimla Mirch is ready.
• Serve hot with Roti/Chapati.