Creamy Vegetables Makhani

All the mixed vegies are cooked with tomatoes & spices, then mashed up to make a fondue style thick gravy to dip the bread. Cream is added to make this Makhani

For this spicy tangy fondue chopped onion is added for crunch & garnished with butter. This  is served with crispy fried Paav/ Bread, So enjoy this street food as breakfast or snacks

Ingredients Needed

Peas : 2cups
Mixed vegetables: 2 cups(Carrot, potato, beans)
Onion 2
Gingarlic paste: 1sp
Tomato 2-3,
Pavbhaji masala 1/2sp,
Redchili powder 1sp,
Turmeric : 1/2 sp
For garnishCoriender leaves : 4-5 sps
Onion chopped: 1/2
Butter: 1-2 sps
Lemon: 1/2
Cream: 2sps

Procedure is as follows:

In a pressure cooker
Add Oil & Add Onions chopped & fry till transparent then 
Add gingarlic paste, stir
Add Chopped tomatoes, add salt
Add pavbhaji masala, redchili powder
Add haldi & cook 2 min, add chopped veggies & peas
Mix well & then Add 1cup water & cook for 3 vissels......

Once cooled down open the cooker & mash everything & cook for 5-8 min till it thickenes
Add cream and mix

Vegetable makhani is ready Garnish with chopped onion & lemon juice, Serve with fried Paav( soft bun)

Milk Cake

Sweets for Diwali try this Milk Cake simple recipe creamy Milk solids

Ingredients 
Milk: 1+1/2 ltrs
Sugar: 1+1/4th cup
Ghee to grease
Lemon juice: 2sps

Procedure is as follows 
First use 1ltr milk boil it nicely & then add half spoon lemon juice to curdle it
Again boil nicely if it doesn't split use some more lemon juice 
Once the split milk is boiled switch off and drain
Then wash this Chenna & let it drain off for 1/2 an hour

In a deep Pan add 1/2 ltr milk
Boil it and reduce it to 1/2
Then you will get condensed milk like texture 
Boil it some more stirring it and scraping from sides
Then add lemon juice 1/2sp
And keep mixing add the prepared chenna
Add sugar and cook till it thickens for about 5-6 min
Switch off and let it cool for a minute

Then transfer to greased(with ghee) dish
and let it cool down then cut to pieces 

Enjoy creamy Milk cake

Curry leaves Chicken Gravy

Curry leaves chicken Gravy served with Indian soft bread try this combination. flavorful curry leaves gravy goes well with Rice or Roti

Chicken is cooked in Onion & Tomato gravy which is flavored with curry leaves try this recipe

Ingredients
Chicken : 500grms
Onion: 2
Tomatoes: 2
Ginger garlic paste: 1sp
Curry leaves: 10-12
Green chilies: 3-4
Poppy seeds: 2sps
Coconut grated: 1/2 cup
Coriander leaves: 1/2 cup
Chicken masala: 2sps
Oil: 4-5sps

Procedure to follow

Wash the chicken thoroughly and keep ready

In a pan add little oil then add 1 onion julian & fry nicely
Add Green chilies & coriander leaves fry for some time
Then add 1 Tomato chopped & poppy seeds and fry it for 2 min
Switch off the flame and let it cool down
Then add all this to a blender jar along with coconut & 1/2 cup water
Blend to a fine paste

In a Deep dish or Kadai add rest of the oil add curry leaves and Rest of the Onion julians
Fry this till changes colour, then add ginger garlic paste & chicken and fry it for 5 min
Add rest of the chopped tomatoes add salt & cook till tomatoes are mushy
Add chicken masala powder and mix well.
Once chicken is cooked half way add the Grounded paste
and cook it with lid for sometime
Then add water to adjust gravy. cook till chicken falls apart from bone

Spicy & flavorful chicken curry leaves is ready to serve

Drumstick leaves & Moth beans stir fry

Super Healthy & tasty side dish Drumstick leaves & Moth beans stir fry

Ingredients
Soaked Moth beans:1 cup
Drumstick leaves: 2cups
Green chilies: 2
Onion chopped: 1
Cumin little
Oil for tempering
Mustard seeds

Wash the drumstick leaves nicely
In a pressure cooker add Drumstick leaves with Moth beans & 2-3 cups water
Cook for 2 whistles
Once cooled open up cooker & drain water
Keep the water for stock for curry

In a pan add oil for tempering
Add mustard seeds wait till it splatters
Add cumin & Green chilies
Add chopped onions fry till changes color
Then add the drained Drumstick leaves & Moth beans add salt & mix well

Fry for 2-3min. Stir fry is ready to serve

Rava Idli with homemade mix

This is a speciality of the state of Karnataka in India and a very popular restaurant dish of MTR Restaurant who Invented this dish.

Rava-Idli translates to semolina-idli . It is usually found in restaurants that serve the Udupi cuisine. Rava idli is served hot and is to be eaten along with Saagu and Coconut Chutney or Sambhar. A dash of Ghee poured on the top of Rava Idli adds to the overall taste.
Make your own Rava Idli Mix at home with this simple steps click here for Rava Idli Mix

Method of preparing For Soft & Fuffy Rava Idli take the above Semolina Mix add Vegies & Curd & lastly add Fruit Salt, this gives you the Fluffy Texture

Ingredients :

Rava Idli mix: 1 cup (yields 8-10 idlis)
Chopped Carrots & beans: 1/2 cup(optional)
Coriender leaves
Curd: 2cups
Eno(fruit salt): 1 satchet(5grms)

For making Batter: 

To above rawa mix of 1 cup add- 1 cup curd mix add salt to taste & leave 2-3 min
Then add 1cup curd again & mix add salt to taste mix 
Add finely chopped carrot, beans coriender 
[if batter is very thick can add bit more curd not water]
Grease the Idli Mould with little Oil & Keep the steamer ready
Switch on the gas & keep Idli maker let it be ready
Then Quickly add Eno 1 satchets(5grms) mix
Quickly Pour 1-2 sps of batter in each Idli mould
(Do not Overfill the Idli moulds as it may Rise a bit)
Steam in Idli moulds(like any other steamer water at the bottom)
Steam for 20-25 min on Medium Flame & serve hot with chutney/ Sambhar, Soft Rava Idli is ready to serve.

Chicken Biryani & Kabab

Chicken Biryani simple Biryani full of flavour cooked in Pressure cooker, you can make this dish in a jiffy, this can be served with mughlai chicken gravy . Try this Easy to make Chicken biryani & Kabab recipe

One Pot chicken Biryani. This time cooked together Rice & chicken gives this dish extra flavor & makes it more tasty, so try this chicken Biryani & Relish the biryani taste

Ingredients Required:

Chicken: 500 grms
Basumati Rice: 2 cups(300grms)

To marinate:
Curd: 1 cup
turmeric little

To temper:
Oil: 3-4 sps
Cloves: 4-5
Cinnamon: 1 inch
Bay leaf: 2
Onion: 2 sliced
Ginger Garlic paste : 2sps
Green chilies: 2-3
Coriender leaves: handful
Tomatoes: 2 chopped
Pudina: 1/2 bunch
Mutton masala: 2sps

Method to prepare:

Wash the chicken thoroughly & rinse, then Marinate with curd & turmeric & keep aside
Soak Basumati rice in water for 15 min
Chop all the rest Ingredients & keep it ready

Procedure to follow:

Heat a pressure cooker, Preferably Handi style with Nonstick coating
Add Oil & once heated add whole Garam masalas Cloves, Cinnamon, Bay leaf
Then Add Green chilies & Onions & fry then add gingergarlic paste & fry further
Now at this stage add chopped Pudina & fry
Then add Tomatoes & fry it till mushy
Add the marinated chicken & give it a mix cook for 2-3 min
Now add coriander leaves fry nicely
Add the Biryani/Mutton masala(or Garam masala) & mix add salt to taste
Wash the Soaked Basumati Rice(or Normal sona masuri) & drain water add this to the cooker

Add 3 cups water(500 ml)(1:1.5 ratio) & mix bring this to a boil
Turn the Heat to medium or low (if its not non stick keep on sim)
Once it starts bubling close the lid & pressure cook for 2 visels

Let the Pressure Cooker Cool down completely, Then once all the pressure is released Open the lid

Wait for 2-3 min let the steam settle down, then with a fork just  fluff the biryani
Dont Over Mix it just separate with the help of fork, Then Serve Portions using a spatula
Chicken Biryani is Ready to Serve

Recipe for Kabab

Boneless Chicken: 10pcs
Marinate Chicken pieces with salt & lemon juice for 10min
Squeeze out then add 1egg, 4sps Redchili powder & 4sps cornflour mix well till coats
Or else you can use Kabab powder(don't add salt of using Kabab powder)
Heat up Oil & deep fry

Spicy Chicken Kabab is ready

Fish Thali with prawns curry

Lovely Fish Thali. Rice with prawns curry & King fish Fry. When the fish is fresh it makes a good meal. Prawns are very sweet full of proteins. Try this Fish Thali

Easy & simple Prawns curry, you can even make it with coconut milk it will be Lighter & creamier, Just can replace Grated coconut with 2 cups coconut milk

Method to follow

• Remove prawns shells & Devine the prawns 
• I have Kept some head intact cutting just front & cleanedj
• This is to give more flavour to the curry
• Wash it 2-3 times & keep aside
• In a blender add all Ingredients under to grind
• Add water 1 cup & grind to a fine paste

• Take a Deep dish heat up add oil
• Temper with chopped Onions & fry
• Then add the ground paste fry for a minute 
• Then add 2 cups water bring to a boil
• Add Salt to taste & lastly add prawns
• Cook for 3-4 min

Spicy Prawns curry Goan style is Ready to serve 

Tastes best with Steaming hot Rice