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Archive for the category “Daily Menu”

Achari Tarka Daal

achari-tarka-daal

Ingredients:

  • 1/4 cup arhar  daal
  • 1/4 cup chana daal
  • 1/4 cup masoor daal
  • 1/4 cup sabut moong daal
  • 1/4 cup masar daal
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric

Seasoning:

  • 1/4 cup oil or ghee
  • 1/2 cup chopped onions
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp onion seeds (kalonji)
  • 1/2 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 10 curry  leaf
  • 1 tsp green chili finely chopped, adjust to taste
  • 2 tsp ginger finely shredded
  • 2 tablespoons cilantro finely chopped (hara dhania)
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon mango powder (amchoor)
  • 1/4 teaspoon garam masala

Baghar:

  • 1/4 cup ghee
  • 1 clove garlic, thinly sliced
  • 1/2 tsp cumin seeds
  • 10 curry leaves
  • 4 button chilies

Method:

  1. Mix wash and soak all daals in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
  2. Boil daal with salt, turmeric powder and 3 cups of water on medium heat till tender.
  3. Dal should be soft. If needed add more water.

Seasoning:

  1. Heat the ghee in a saucepan.  Add cumin, mustard, onion, fenugreek and fennel seeds seeds. After the seeds crack, add chopped onions and saute till golden brown.
  2. Add chopped green chili, ginger, salt, mango and chili powder with 1/4 cup of water. Stir for a few seconds.
  3. Pour the seasoning over daal. Mix it well and keep on dum about 10 minutes.
  4. Add cilantro, mango powder, and garam masala cook for about one minute.

Baghar:

  1. Heat ghee or oil add sliced garlic and saute till fragrant add curry leaves, whole red chilli and cumin seeds.
  2. Fry till seeds starts crackling add this baghar  on cooked daal.
  3. Garnish with chopped coriander leaves.
  4. Serve hot with rice or naan

 

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Chicken Kathi Roll

chicken-kathi-rollIngredients for the Chicken Stufing:

  • 500 gms boneless chicken, cut in 1-inch cubes
  • 5 tbsp cooking oil
  • 2 red onion, finely chopped
  • 3 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp chili powder
  • 1/2 tsp chaat masala
  • 1 tsp Tandoori Chicken Masala
  • Salt to taste
  • Juice of 1/2 lime
  • A handful of fresh coriander leaves, finely chopped
  • 1 cup thinly sliced red onion for garnishing

Ingredients for the Dough:

  • 2 1/2 cups wheat flour
  • 1/2 cup all purpose flour
  • 2 tbsp yogurt
  • 3/4 tsp baking powder
  • 2 tbsp oil
  • 1 tsp salt
  • water to knead

Mix everything and knead with water to form a soft dough. Cover and keep aside for at least  30 minutes.

For the egg coating:

  • 2 eggs, whipped
  • Salt and pepper to taste
  • fresh coriander, chopped

Whip the egg, salt, pepper and coriander together in a bowl and set aside.

Method:

chicken Stuffing:

  1. Heat oil and add the finely chopped onions. Cook on medium heat until translucent and slightly brown
  2. Add the ginger and garlic paste, mix well, add the tomatoes. Mix again, and cook on high heat until the tomatoes are soft.
  3. Add all the powdered spices . Mix well, allow to cook for a minute.
  4. Add the chicken cubes. Stir well till chicken changes its color.
  5. Lower the heat, put a lid on the pan and allow the chicken to cook.
  6. After 10  minutes remove the lid and cook on high heat till the chicken dries.
  7. Garnish with coriander leaves and a handful of sliced onions. Set aside.

Making Chapatis (for roll):

  1. Divide the dough into roundels
  2. Take a rolling board, and roll out a circular disc like a chapati.
  3. Heat griddle and place the chapati on the heated  griddle. Cook one side then flip to cook the other side.
  4. Pour 1 tsp of oil on the griddle and coat the chapati with the oil. Keep aside.
  5. Add 1 tsp of oil on the griddle again and pour a little portion of beaten egg on the griddle. Quickly put a chapati on the egg and allow the egg to set.
  6. Flip the chapati over to the other side (egg side up) and cook till both sides are evenly fried.
  7. Remove the fried chapati from griddle. Keep aside.

Assembling the roll:

  1. Place the chapati (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the chapati.
  2. Place sliced onions,tomatoes, chopped green chillies and green sauce on the chicken cubes.
  3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.
  4. Wrap the roll in a foil or butter paper and serve hot with tomato sauce / chilli sauce.
  5. Chicken Kathi roll is ready to eat..

 

Achari Murgh

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Khara Masala Daal Mash(White Lentil)

Daal Mash

Daal Mash

Ingredients

  • 1 cup White lentil
  • 3 Onion thinly sliced
  • 3 Black cardamom
  • 3 Cloves
  • 3 Green chilies sliced
  • 6 Whole red chilies
  • 6 Whole black pepper
  • 1 piece Cinnamon
  • 1/2 bunch Mint leaves chopped
  • 1/3 cup Oil
  • 1/2 cup Fresh milk
  • 1 tsp Turmeric
  • 1 tbsp Ginger garlic paste
  • 1 /2 tsp Dry ginger powder
  • 2 tbsp Butter
  • 1 tbsp Ginger julienne
  • 1 tsp Salt

Method

  1. Wash 1 cup white lentils with lukewarm water and soak for few minutes.
  2. Heat ½ cup oil and 2 tbsp butter add onion and fry till golden brown.
  3. Remove half of the brown onion and keep aside.
  4. In the remaining onion add ginger garlic paste, turmeric, whole black pepper, cloves, cinnamon, black cardamom and 6 whole red chilies.  Slightly fry and add soaked lentils.
  5. Now add  dry ginger powder and fry well.
  6. Add 2 cups of  warm water with salt to taste. Cover and cook till water dries and lentils are almost done.
  7. Add 1 tbsp chopped ginger, few mint leaves, 2 sliced green chilies and ½ cup warm milk.
  8. Simmer till lentils are  tender but not mushy. Lastly add 1 tbsp ginger julienne, remaining mint leaves, brown onion and sliced green chilies.
  9. Serve with chapatti or tandoori roti.
Daal Mash

Daal Mash

Balti Chicken

 Balti Chicken

Balti Chicken

Ingredients:

  • 500 gm Chicken
  • 1/3 cup yogurt
  • 1 tbsp Ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp Salt
  • 3 medium tomatoes, chopped
  • 1/4 tsp Turmeric powder
  • 1 Onion medium, thinly sliced
  • 1/3 cup Oil
  • 2 Green chilies, sliced
  • Onion seeds – 1 tsp
  • 5 Whole red chilies
  • 2 tbsp Fresh coriander
  • 1 tsp Cumin seeds roasted and crushed

 

Method:

  1. Take a pan; add oil, onion, whole red chili and onion seeds, fry until onion turns light brown.
  2. Add chicken and ginger garlic paste, fry well.
  3. Add tomato, yogurt, salt, red chili powder and turmeric powder, mix well.
  4. Cover and cook on medium heat until chicken is tender and oil get  separate.
  5. Add roasted cumin, mix and simmer another 5 minutes.
  6. Garnish with green chili, and fresh coriander.
  7. Serve with chapati or Nan.
 Balti Chicken

Balti Chicken

Qeema Palak

 

Qeema Palak

Qeema Palak

Ingredients

  • Mince ½ kg
  • Oil ½ cup
  • Onion 1 large sliced
  • Ginger garlic paste 1 tbsp
  • Salt 1 tsp heaped
  • Chili powder 1 ½ tsp
  • Turmeric ½ tsp
  • Crushed cumin 1 tsp
  • Yogurt ½ cup
  • Milk ½ cup
  • Spinach ½ kg
  • Dry Fenugreek 2 tbsp (wash and soak in 1/2 cup of water)


Method

Heat oil, add 1 large sliced onion and fry till light golden.

Add ginger garlic paste with mince, fry well.

Add in salt, turmeric, chili powder, keep stirring till oil separates.

Add half cup yogurt, fry well add in spinach, and fenugreek with 1/4 cup milk.

Lastly add green chilies.

Leave it on dum.

Serve hot with chappati.

 

Qeema Palak

Qeema Palak

Seekh Kabab Masala

Seekh Kabab masala
INGREDIENTS :

For kabab

  •  Mince ½ kg
  •  Ginger Garlic paste 1 tbsp
  •  Chili powder 1 tsp
  •  All spice 1 tsp
  •  Salt 1 tsp
  •  Crushed coriander 1 tsp
  •  Roasted cumin crushed 1 tsp
  •  Egg 1 beaten
  •  Bread 2 slices soaked in Water
  • Onion 1 medium finely chopped

For Masala

  •  Onion 1 large
  •  Salt 1 tsp
  •  Chili powder 1  tsp
  •  Ginger  1 tbsp chopped
  •  Oil ½ cup
  •  Yogurt whipped ½ cup
  •  Butter 4 tbspn
  •  Tomatoes 3 chopped
  •  Green pepper cut in square
  • Green chilies chopped 2 (optional)
  • Ginger Julian 2 tbsp
  • Onion 1 cut in rounds

Method

  • Marinate the mince with 1tbsp Ginger garlic paste, onion, chili powder , all spice powder,  salt, crushed coriander,  roasted cumin crushed , Egg white,  and bread slices soaked in water. Mix well.
  • Shape the mince mixture  into seekh kababs and pan fry.
  • Lower a piece of burning coal to give that BBQ flavor.

To prepare the masala

  • Heat oil and butter in a pan, add the sliced onion and  fry just till they become translucent add chopped tomatoes with salt, chili powder, chopped ginger , all spice and yogurt. Fry till oil separate .
  • Add the fried seekh kababs, cook on low flame, lastly add,  green chilies,  julienne ginger, onion rings, and green pepper cubes.
  • simmer for 5 minutes .
  • Serve hot with raita and roghni nan.

 

Seekh Kabab Masala 2

Achari Aloo

Ingredients

Instructions

  1. Heat oil in pan, add all the whole spices (cumin, mustard, fennel, , caraway) and let it splutter.
  2. Add chopped onions and saute till it starts to turn golden.
  3. Add the powdered spices and mix well, then add the potatoes and salt stir so that the masala coats potatoes.
  4. Add 1 cup water, simmer and cook till potatoes almost done on medium flame.
  5. Add yogurt  and lemon juice mix it and garnish it with chopped coriander,  simmer and cook for few minutes.
  6. It is dry dish with out gravy.
  7. Serve hot with puri, paratha, or plain chapati.

Enjoy!!!!

 

Chicken Fajita Roll

Faji roll

Chicken fajita roll with salsa

Ingredients for filling
  • Chicken thinly sliced 2 cups
  • Garlic paste 1 tsp
  • Lemon juice 2 tbsp
  • Crushed cumin 1 tsp
  • Salt 1 tsp
  • All spice ¼ tsp
  • Black pepper ½ tsp
  • Crushed coriander 1 tsp
  • Hp sauce 1 tbsp
  • Wooster shier sauce 1 tbsp
  • Oregano leaves 1 tsp
  • Tomato 1 Julian
  • Onion 1 cut into thick rings and then into halves
  • Capsicum 1 Julian

Method for filling

Marinate chicken with Garlic paste 1 tsp, Lemon juice 2 tbsp, Crushed cumin 1 tsp, Salt 1 tsp, All spice ¼ tsp, Black pepper ½ tsp, Crushed coriander 1 tsp, Hp sauce 1 tbsp, Wooster shier sauce 1 tbsp, Oregano leaves 1 tsp heat 2 tbsp oil, fry marinated chicken for 5 minutes add all sliced vegetables, fry for another 5 minutes, remove and keep aside, spread 1 cooked tortillas, spread with filling, roll tightly, serve wrapped in butter paper with fries, tomato rings, lettuce Julian, salsa and sour cream in two small bowls.
Fajita filling

Fajita filling

Ingredients for tortillas

  • Flour 2 cups
  • Salt 1 tsp
  • Baking powder 1 tsp
  • Oil 1 tbsp
  • Warm water to knead

Method for tortillas

In a bowl mix together Flour 2 cups, Salt 1 tsp, Baking powder 1 tsp, Oil 1 tbsp mix and knead with warm water into a medium dough, divide into 4 balls roll each ball into a 10 inch round on a floured surface, cook over medium heat on a tawa till done.
Tortilla

Tortilla

Ingredients for salsa
  • Oil 2 tbsp
  • Capsicum chopped 2 tbsp
  • Onion chopped 3 tbsp
  • Garlic paste ½ tsp
  • Salt ½ tsp
  • Tomato paste ½ cup
  • Ketchup 2 tbspn
  • Chili powder 1 tsp
  • Hot sauce 2 tbsp
  • Oregano ½ tsp
  • Cumin roasted and crushed 1 tsp

Method for salsa

Heat oil add garlic and onion, fry for 1 minute add salt, chili powder, coriander powder , cumin powder, tomato paste, ketchup, oregano leaves, and hot sauce cook till sauce thick lastly add capsicum and cook another 2 minutes.
Salsa

Salsa

Ingredients for sour cream
  • Cream ½ cup
  • Yogurt 2 tbsp
  • Mayonnaise 1 tbsp
  • Garlic paste ½ tsp
  • Lemon juice 1 tbsp
  • Salt pinch
  • White pepper pinch

Mix every thing together

Chicken Fajita Roll

Faji roll

Chicken fajita roll with salsa

Ingredients for filling
  • Chicken thinly sliced 2 cups
  • Garlic paste 1 tsp
  • Lemon juice 2 tbsp
  • Crushed cumin 1 tsp
  • Salt 1 tsp
  • All spice ¼ tsp
  • Black pepper ½ tsp
  • Crushed coriander 1 tsp
  • Hp sauce 1 tbsp
  • Wooster shier sauce 1 tbsp
  • Oregano leaves 1 tsp
  • Tomato 1 Julian
  • Onion 1 cut into thick rings and then into halves
  • Capsicum 1 Julian

Method for filling

Marinate chicken with Garlic paste 1 tsp, Lemon juice 2 tbsp, Crushed cumin 1 tsp, Salt 1 tsp, All spice ¼ tsp, Black pepper ½ tsp, Crushed coriander 1 tsp, Hp sauce 1 tbsp, Wooster shier sauce 1 tbsp, Oregano leaves 1 tsp heat 2 tbsp oil, fry marinated chicken for 5 minutes add all sliced vegetables, fry for another 5 minutes, remove and keep aside, spread 1 cooked tortillas, spread with filling, roll tightly, serve wrapped in butter paper with fries, tomato rings, lettuce Julian, salsa and sour cream in two small bowls.
Fajita filling

Fajita filling

Ingredients for tortillas

  • Flour 2 cups
  • Salt 1 tsp
  • Baking powder 1 tsp
  • Oil 1 tbsp
  • Warm water to knead

Method for tortillas

In a bowl mix together Flour 2 cups, Salt 1 tsp, Baking powder 1 tsp, Oil 1 tbsp mix and knead with warm water into a medium dough, divide into 4 balls roll each ball into a 10 inch round on a floured surface, cook over medium heat on a tawa till done.
Tortilla

Tortilla

Ingredients for salsa
  • Oil 2 tbsp
  • Capsicum chopped 2 tbsp
  • Onion chopped 3 tbsp
  • Garlic paste ½ tsp
  • Salt ½ tsp
  • Tomato paste ½ cup
  • Ketchup 2 tbspn
  • Chili powder 1 tsp
  • Hot sauce 2 tbsp
  • Oregano ½ tsp
  • Cumin roasted and crushed 1 tsp

Method for salsa

Heat oil add garlic and onion, fry for 1 minute add salt, chili powder, coriander powder , cumin powder, tomato paste, ketchup, oregano leaves, and hot sauce cook till sauce thick lastly add capsicum and cook another 2 minutes.
Salsa

Salsa

Ingredients for sour cream
  • Cream ½ cup
  • Yogurt 2 tbsp
  • Mayonnaise 1 tbsp
  • Garlic paste ½ tsp
  • Lemon juice 1 tbsp
  • Salt pinch
  • White pepper pinch

Mix every thing together

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