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Soya chunks recipe - masala soya chunks - how to make soya chunks masala - how to make soya chunks at home

Soya chunks curry
Preparation timing 30 minutes
Ingredients:
  • Soya chunks - 100 gm
  • Onion - 2 finely sliced
  • Ginger - 1 inch
  • Garlic - 10 to 12 cloves
  • Tomato - 4 medium size ( chopped)
  • Cashew nut - 8 to 10
  • Bay leaf - 1
  • Dry red chilly - 1
  • Dry red chilly - 2
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Kashmiri red chilly powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Roasted cumin powder - 1/2 tsp
  • Garam masla powder - 1/4 tsp
  • Milk - 1/2 cup
  • Oil - 4 tbsp
  • coriander leaves - finely chopped ( optional)
  • Salt to taste
Direction:
    Soya chunks cooking process -

    • Firstly boil the soya chunks for 5 to 10 minutes or till soft.
    • When the soya chunks are soften take them out from the boiled water and transfer them to cold water and keep aside.
    Masala cooking process -
    • Take  a kadai and heat 2 tbsp of oil.
    • Then add 2 sliced onions , 1 inch ginger , and garlic cloves fry them for 2 minutes in low medium flame.
    • Then add chopped tomatoes and cashew nuts and saute for another 3 - 4 minutes.
    • After that turn off the flame and transfer the mixture to a bowl and let the mixture cool down completely.
    • When the mixture is properly cool down transfer the mixture to a blending jar and make smooth and thick puree.
    Soya chunks curry process -
    • Take a kadai and heat 2 tbsp of oil and add bay leaf  , 1 dry red chilly , 1/2 tsp of cumin seeds. Fry till cumin seeds turn golden brown.
    • Then add turmeric powder and kashmiri red chilly powder cook it for few seconds in low flame.
    • Then add the masala puree which we prepared earlier , mix the masal well and saute the masala for few minutes.
    • Further add coriander powder and roasted cumin powder mix it well.
    • Now cover the pan and cook it for another 2 to 3 minutes.
    • After that open the lid and add prepared boiled soya chunks and mix the soya chunks well with the masala.
    • Then add 1/4 tsp of garam masala and 1/2 cup of milk mix it well.
    • Cover the pan for another few minutes.
    • Now the Soya chunk curry ready.
    • Garnish with some chopped coriander leaves and serve.
    ~Happy cooking~

    how to make masala peanuts - peanut pakora recipe - masla peanut haldiram - masla penut banane ki vidhi

    Peanut pakora
    Preparation timing 20 minutes
    Ingredients:
    • Peanut - 200 gm
    • Gram flour (Besan) - 1/3 cup
    • Rice flour - 2 tbsp
    • Corn flour - 1 tbsp
    • Turmeric powder - 1 tsp
    • Red chilly powder - 1/2 tsp
    • Hing - 1 pinch
    • Ginger garlic paste - 1 tbsp
    • Baking soda - 1/2 tsp
    • Water - 4 tbsp
    • Salt - 1 tsp
    • Oil for deep frying
    Direction:
    • Firstly take a large mixing bowl and add 1/3 cup of gram flour , 2 tbsp of rice flour and 1 tbsp of corn flour mix well with the help of a spoon.
    • Additionally add 1 tsp of turmeric powder , 1/2 tsp of red chilly powder , 1 tsp of ginger garlic paste , 1/2 tsp of baking soda  and a pinch of hing combine all the ingredients well.
    • Further add 200 gm of peanut and mix well.
    • Then add 4 tbsp of water and combined the mixture really well.
    • Heat sufficient oil in a kadai and deep fry the peanut mixture on low to medium flame till golden brown and crisp.
    • Do not fry the peanuts on a high flame.
    • When the peanuts turn brow and crisp take them out from the hot oil and keep it in a paper towel to absorb extra oil from it.
    • Before serving sprinkle chaat masala and red chilly powder ( as desire ) on the peanuts and mix well.
    • Now peanut pakora is ready.
    ~Happy Cooking~

    how to make potato fry crispy - how to make gujrati potato - gujrati thali - gujrati recipes - jeera aloo fry.

    Gujrati potato fry
    Preparation timing 20 - 30 minutes
    Ingredients:
    • Potatoes - 4 medium size
    • Curry leaves - 8 to 10
    • Fresh coriander leaves - 1 tbsp
    • Cumin seeds - 1 tsp
    • Fenugreek - 4 to 5
    • Mustard seeds - 1/2 tsp
    • Sesame seeds - 1/2 tsp
    • Coriander powder - 1 tsp 
    • Cumin powder - 1/2 tsp
    • Red chilly powder - 1/2 tsp
    • Turmeric powder - 1/2 tsp
    • Oil - 2 tbsp
    • Salt to taste
    Direction:

    • Firstly  peel the potatoes properly and cut them in small cubes.
    • Take a large mixing bowl and put the potatoes cubes and add 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of red chilly powder, 1/2 tsp of turmeric powder and mix all the ingredients nicely.
    • Heat 2 tbsp of oil in a kadai and temper the oil with 1/2 tsp of mustard seed, 1 tsp of cumin seeds, 4 to 5 fenugreek and 8 to 10 curry leaves.
    • Then coat the potato mixture with tempered oil and add salt and cover the pan and for 10 minutes. Stire occasionally.
    • Cook the potatoes till become soften.
    • Open the lid and check if the potatoes are properly cooked then add 1/2 tsp of roasted sesame seeds and sprinkle some chopped coriander leaves.
    • Now the Gujrati potato fry is ready to serve.
    ~Happy cooking~

    Mattar paneer - shahi matar paneer recipe - shahi paneer banane ki vidhi - matar paneer recipe without onion - how to make mattar paneer

    Mattar Paneer (without onion & garlic)
    Preparation timing 35 minutes
    Ingredients:
    • Paneer - 200 gms
    • Mattar / green peas (frozen) - 1/2 cup or 75 gms
    • Ginger - 1 inch ( roughly chopped)
    • Tomato - 3 medium size ( chopped)
    • Green chilly - 2 slit
    • Cashew nuts - 10 to 12 
    • Melon seeds - 1 tbsp
    • Cumin seeds - 1 tsp
    • Kashmiri red chilly powder - 1 tsp
    • Turmeric powder - 1 tsp
    • Kitchen king masala - 1 tsp
    • Coriander powder - 1 tsp
    • Garam masla powder - 1/4 tsp
    • Kasuri methi - 1/2 tsp (crushed)
    • Ghee - 1 tbsp
    • Oil - 4 tbsp
    • Sugar - a hint
    • Salt to taste
    Direction:
    • Firstly take a blending jar and put 3 chopped tomato, 1 inch ginger and 2 green chilly and make a smooth puree of it and transfer it into a small bowl.
    • Soak cashew nuts and melon seeds for about 15 minutes in normal water.
    • Then cut the paneer pieces into small cubes.
    • Heat 4 tbsp of oil in a pan and fry the paneer cubes till golden brown in colour.
    • When the paneer cubes trurns golden brown take them out from hot oil and keep aside.
    •  In the same oil add 1 tsp of red chilly powder and 1 tsp of turmeric powder saute for 5 seconds.
    • Further add 1 tsp of cumin seeds fry it till cumin seeds looks little darker in colour, dark brown colour of cumin seeds gives you good taste to the gravy.
    • Then add the puree which you have already made  and saute it.
    • Additionally add 1 tsp of kitchen king masala and 1 tsp of  coriander powder , a hint of sugar and salt to taste.
    • Cover the pan and cook the mixture for 15 minutes till oil get separated from the gravy.
    • In the mean while take a blending jar and make a smooth paste of soaked cashew nuts and melon seeds.
    • Open the the lid and check if the oil is separated from the gravy then add cashew nuts and melon  puree and 1 cup of water and mix it well.
    • Then add 1/2 cup of green peas again cover the pan and cook it for another 2 to 3 minutes.
    • Then add fried paneer , 1/4 tsp of garam masala and crushed kasuri methi (dried fenugreek leaves) saute it for another 1 minute.
    • Turn off the flame and sprinkle some chopped coriander leaves and Mattar paneer is ready to be served.
    ~Happy Cooking~

    wheat ladoo recipe gujarati style - wheat flour laddu recipe - special laddu - atta ladu recipe - how to make atta gujrati atta ladu

    Atta Laddu / Wheat flour Laddu
    Preparation timing 20 - 30 minutes
    Ingredients:
    • Atta ( wheat flour) - 1 cup
    • Ghee ( clarified butter) - 1/3 cup
    • Powder sugar - 1/2 cup
    • Cardamom powder - 1/2 tsp
    • Cashew nuts - 10 - 12 (chopped)
    Direction:

    • Firstly heat 1/3 cup of ghee in a pan.
    • Then add 1 cup of wheat flour and combined the atta ( wheat flour) and ghee properly.
    • Stire the mixture in low medium flame continously for 10 to 15 minutes or until the colour of the atta (wheat flour) turns brown.
    • Keep stirring till the atta ( wheat flour) smells aromatic.
    • when the colour of  atta ( wheat flour) turns golden brown in colour turn off the flame and transfer it to another bowl and let the mixture cool down completely.
    • When the atta ( wheat flour) mixture is cool down completely add 1/2 of powder sugar and 1/2 tsp of cardamom powder and chopped cashew nuts.
    • Mix sugar and cashew nuts really well.
    • Take a handful of mixture and make in the shape of laddu with the help of your hand.
    • Atte ki laddu is now ready. 
    • You can serve it immediately or store them in airtight container for months.
    ~Happy cooking~

    easy dum aloo recipe - dum aloo recipe - punjabi dum aloo recipe - indian vegetarian curry - indian curries veg

    Punjabi dum aloo
    Preparation timing 45 minutes

    I have divided this Punjabi Dum aloo recipe in 3 parts.
    Step 1 : Aloo preparation
    Step 2 : Gravy preparation
    Step 3 : Finally Dum preparation

    Ingredients:

    For aloo preparation :
    • Baby potatoes - 10 to 12 ( boiled)
    • Turmeric powder - 1/2 tsp
    • Red chilly powder - 1/2 tsp
    • Salt - 1/2 tsp
    • Oil - 2 tbsp
    For Gravy preparation :
    • Onion - 2 medium size ( sliced)
    • Tomato - 4 ( roughly chopped)
    • Ginger - 1 inch roughly (chopped)
    • Garlic - 10 to 12
    • Green chilly - 2 slit
    • Green cardamom - 2
    • Cloves - 2 to 3 
    • Black cardamom - 1 
    • Star anise - 1
    • Black pepper - 6 to 7
    • Cinnamon stick - 2 inch
    • Oil - 1 tbsp
    • Water - 1/2 cup
    For Dum preparation :
    • Ghee - 3 tbsp
    • Cumin seeds ( shahi jeera) - 1 tsp
    • Bay leaf - 1
    • Kashmiri red chilly powder - 1 tsp
    • Turmeric powder - 1/2 tsp
    • Coriander powder - 1 tsp
    • Garam masala powder - 1/2 tsp
    • Curd - 1/2 cup
    • Kasuri methi - 1 pinch ( dry roast and crushed)
    • Water - 3/4 cup or as per the thickness of gravy you prefer
    • Coriander leaves - a hand full ( finely chopped)
    Direction:
    Step 1 : Aloo preparation

    • Firstly half boil the baby potatoes and peel them.
    • Prick them well with the help of a fork.
    • Heat 2 tbsp of oil in a pan and add all the potatoes,
    • Additionally add 1/2 tsp of red chilly powder, 1/2 tsp of turmeric powder , 1/2 tsp of salt.
    • Shallow the potatoes for about 2 to 3 minutes until potatoes turns brown in colour.
    • When the potatoes are properly fried keep them aside.
    Step 2 : Gravy preparation

    • Heat 1 tbsp of oil in a pan and add 2 green cardamom , 3 cloves , star anise 1, black pepper 6 to 7, 1 black cardamom, 2 inch of cinnamon stick.
    • Fry all the whole spices till leave their aromas.
    • Then add 10 to 12 garlic and roughly chopped ginger fry for a while.
    • Now add sliced onion fry till onion translucent.
    • Then add chopped tomatoes and green chilly fry util its get a little soft.
    • Add 1/2 cup of water and allow the water to boil then cover the pan for 1 minute.
    • After that transfer the mixture in a bowl and let the mixture cool completely.
    • When the mixture is completely cool transfer the mixture into a grinding jar and make a smooth paste. Keep it aside.
    Step 3 : Finally Dum preparation

    • Take a kadai and heat 3 tbsp of ghee.
    • Then add 1 tsp of cumin seeds ( shahi jeera) and bay leaf fry till cumin seeds splatter.
    • Then add 1 tsp of kashmiri red chilly powder and turmeric powder.
    • When you put kashmiri red chilly powder and turmeric powder at this time, the colour of gravy comes out very nice.
    • Then add the above prepared gravy and coriander powder and mix well.
    • Cook the gravy for about 2 to 3 minutes stirring occasionally.
    • Then add 1/2 cup of curd and mix well.
    • Cook the gravy until oil comes up to the top.
    • After that add the prepared fried potatoes and mix well.
    • Then add 1 pinch of kasuri methi ( crushed) and 3/4 cup of water.
    • Cover the pan and simmer for 20 minutes.
    • After that  add some chopped coriander leaves.
    • Now the Punjabi Dum aloo is ready to serve.

    ~Happy cooking~