. Recipes: June 2013

CHICKEN MEATBALLS CHIKAR CHOLAY


CHICKEN MEATBALLS
CHICKAR CHOLAY


INGREDIENTS:
    1kg Chick Peas (Safayd Chanay).
        1 cup Red Pulse (Surkh Masoor Daal).

        1 tbsp Red Chilies (Powder).

        1 tbsp Salt (you can increase / decrease as per your taste).
·       2-3 liter Water.
·        2 Medium Sized Onions.
·        1 tsp Ginger Paste.
·        1 tsp Garlic Paste.
·        2 tsp Dry Fenugreek Leaves (Kasuri mathi).
·        1 tbsp Black Pepper,
·        2-3 tbsp Coriander Powder.
·        1 tsp Cumin Seeds.
·        ½ tsp Baking soda,
     6 Meat Balls,
·        1 tsp All Spice (Garam Masala).
·        5-6 tbsp Cooking Oil.
      

PREPARATION:
Take a bowl. Add Finely Sliced Onions, Boneless Breast Piece, Finely Sliced Ginger, Salt, Bread Pieces (dipped in water and then squeezed) and Black Pepper. Pass through the mincing machine twice. Put this mince mixture in Palm of hand and make a ball shaped meatballs. Take a frying pan and put it at low medium flame. When oil starts boiling add meatballs one by one. When 
the color of meatballs is Golden Brown take them out and put them aside.
Soak the Chick Peas for overnight with soda and salt & Soak Red Pulse in water for half an hour. Drain out the water and put Chick Peas, Red Pulse in a cooking pot and add 2-3 liter Water. Add Salt in the above mixture & cook for 2-3 hours. Now add in Baking Soda, Red Chilies & All Spice Powder in the semi cooked mixture. Now add dry Fenugreek Leaves, Ginger Paste, Garlic Paste & stir the mixture firmly. Now Chicker Cholay is ready for tempering (Tarqa). Heat 5-6 tbsp Cooking Oil in a frying pan. Add Sliced Onions. Add Cumin Seeds when the color of Onions is Golden. Add Whole Red Chilies, All Spice, Dry Fenugreek Leaves and Green Chilies. Fry them lightly with sliced onions and then pour it all at once on the Chikar Cholay Mixture and cover with lid. Add Coriander leaves and Onion Rings for Garnishing. Mix mutton meatballs in Chikar Cholay thoroughly. BONG CHIKAR CHOLAY is ready to serve.
Serve with Roghni Naans. For Roghani naans preparation please visit

REMOVE FRACKLE


REMOVE FRACKLE

INGREDIENTS:
10-12 Almonds,
1/2 kg Papaya,
2-3 Carrot Pulp,
Lectic essence 1 cup.

PROCEDURE:
Mix and grind them in a Grinder. Apply on affected area for 30 minutes . Wash with luke warm water.

MANGO SMOOTHIE


MANGO SMOOTHIE

INGREDIENTS:
1/2 kg Yogurt,
4 Mangoes Pulp,
1/2 cup Sugar,

PREPARATION:
Put the Yogurt, Mango pulp and Sugar in the blender. Blend the ingredients. MANGO SMOOTHIE  is ready.


MINCE WITH BITTER GOURD

MINCE WITH BITTER GOURD

INGREDIENTS:
1/2 kg Mince,
1 kg Bitter Gourd,
1/2 kg Onions,
2 Garlic,
1 tbsp Red Chilies,
1/2 tbsp Salt,
1/2 tsp Turmeric Powder,
5-6 Tomatoes,
1 cup Cooking Oil.

PREPARATION:
Take a wok. Add in Salt, Red Chilies, Turmeric Powder, 2 Onions and Garlic. Put it on fire at low to medium flame till the water dries up. now take Bitter Gourd and cut them in slices. Apply Salt on it for one hour. After 1 hour squeeze all water with the palms of hands. Now, add some oil and put them in the wok and fry them. When the color of the Bitter Gourd becomes light Brown add the fried mince in it . The remaining portion of the Onions is to be cut in slices and cut the tomatoes, Green Chilies and cover them with the lid and put the fire on the lowest flame till the Bitter Gourd become soft. Now turn off the fire. MINCE WITH BITTER GOURD is ready to serve.
Serve with the homemade flat bread.

CHICKEN POTATOES CAULIFLOWER

CHICKEN POTATOES CAULIFLOWER

INGREDIENTS:
1/2 kg Chicken,
1/2 kg Potatoes,
1 kg Cauliflower,
1 Medium Sized Onion,
2 Garlic,
1 tbsp Ginger Paste,
6 Green Chilies,
2 tbsp Green Coriander,
1/2 tsp Mixed all Spices,
1/2 tbsp Salt,
1/2 tsp Turmeric Powder,
1 tbsp Red Chilies,
1/2 cup Cooking Oil.


PREPARATION:
Take a wok. Add 1 1/2 Glass Water, Chicken, Garlic, Ginger , Onion, Red Chilies, Salt and Turmeric Powder. Put it on burner on Medium Flame.  When water dries up. Add Cooking Oil and fry them till Chicken leaves Oil. Now add Potatoes and Cauliflower in it. Cover the wok with a lid and let it cook in their own water. When they are soft sprinkle Mixed All Spices and Green Coriander and cover with the lid and turn off the fire. CHICKEN POTATOES CAULIFLOWER is ready to serve.

CHAT PATAY ALOO CHANAY

CHAT PATAY ALOO CHANAY

INGREDIENTS:
1/2 kg Boiled Chickpeas,
3 Medium Sized Boiled Potatoes,
3 finely Chopped Onions,
3 finely Chopped Tomatoes,
4 finely Sliced Green Chilies,
1/2 cup finely Chopped Green Coriander,
1 tbsp Chat Masala,
1/2 cup Tamarind,
2 tbsp Corn Flour,
1/2 cup Sugar.

PREPARATION:
Take a Frying Pan.  Add Tamarind in it and add 2 1/2 cup Water mix it well. Put it on the burner at medium flame. When it left 1 cup add Sugar in it. Boil it till it left  3/4 cup add. Add Corn Flour in 1/4 Cup Water and add it in the boiling mixture. Turn off the fire. Cool at room temperature. 
Take a big bowl. Add in Boiled Chickpeas, Boiled Potatoes, Chopped Onions, Chopped Tomatoes, Green Chilies, Green Coriander and Chat Masala. Add Tamarind mixture in it. Mix them well. CHAT PATAY ALOO CHOLAY is ready.

ARVI GOSHT

ARVI MUTTON

INGREDIENTS:
1/2 kg Arvi,
1/2 kg Mutton,
2 Onions,
2 Garlic,
3 Tomatoes,
1" Ginger piece,
1/2 tsp Red Chilies,
1/4 Salt,
1 Pinch Turmeric Powder,
1/2 tsp Whole Spices,
2 tsp Green Coriander,
3 sliced Green Chilies,
1 cup Cooking Oil.

 PREPARATION:
Peel off the Arvi and apply salt on it for 1/2 hour. Then take a wok and add 1 1/2 Cup water and add onions, Garlic, Tomatoes, Ginger, Red Chilies Powder, Salt, Turmeric Powder and Mutton. When they become soft take them out . Wash the Arvi thoroughly and dry them. Fry Arvies separately and add them in the mixture. Add whole spices Green Coriander and Green Chilies. ARVI MUTTON is ready to serve. 
Serve with lemon juice and home made flat bread.


ARVI GRAVY

ARVI GRAVY



INGREDIENTS:
1/2 kg Arvi,
2 Onions,
2 Garlic,
3 Tomatoes,
1" Ginger piece,
1/2 tsp Red Chillies,
1/4 Salt,
1 Pinch Turmeric Powder,
1/2 tsp Whole Spices,
2 tsp Green Coriander,
3 sliced Green Chilies,
1 cup Cooking Oil.

 PREPARATION:
Peel off the Arvi and apply salt on it for 1/2 hour. Then take a wok and add 1 Cup water and add onions, Garlic, Tomatoes, Ginger, Red Chilies Powder, Salt and Turmeric Powder. When they become soft take them out and put up in the Grinder. Grind the mixture and fry them. Wash the Arvi thoroughly and dry them. fry Arvies separately and add them in the mixture. Add whole spices Green Coriander and Green Chilies. ARVI is ready to serve. 
Serve with lemon juice and home made flat bread.

RecipeINN

RecipeINN