CHICKEN KASHA WITH BERESTA

Ingrediants :

(Serving four )

1. Chicken – 800 gms.(washed and cleaned )
2. Garlic paste -1 tea spoon
3. Onion paste -2 table spoon      
4. Ginger  paste -1 tea spoon 
5. Kashmiri Red chilli powder -1 tea spoon
6. Papaya  pulp paste -4 table spoon
7. Hang curd -200 gms 
8. Coriander paste-1 tea spoon 
9. Cumin paste -1 tea spoon 
10. Turmeric powder - 1 tea spoon
11. Lemon juice -1 tea spoon
12. Salt to taste
13. Mustard oil -2 table spoon
14. Cinnamon -1 inch
15. Cardamom -2
16. Bay leaf- 2
17. Clove -2
18. Red chilli -2
19. Beresta ( dark brown fried onion slices ) made of three onions.

 Direction:

• Put the chicken in a bowl .
• Add Garlic paste , Onion paste , Ginger  paste , Kashmiri Red chili powder , Papaya  pulp paste , Hang curd , Coriander paste,Cumin paste ,Turmeric powder with the chicken .
• Add half tea spoon of salt and mix it well . 
• Cover the bowl and put it in refrigerator and let the chicken marinate for at least 12 -14 hours.
• After 12- 14 hours take the chicken out from the refrigerator and let it come to normal temperature.
• Put mustard oil in a frying pan or kadai / oak .
• Add Cinnamon stick , Cardamom (crushed ) , Bay leaf, Clove and Red Chili .
• Add the mixture of chicken in the oil .
• Cook for five minutes in high flame .
• Add salt if necessary to taste .
• Put a lid on the frying pan and cook in low flame till the chicken becomes soft.
• Take the lid away and add lemon juice and  beresta.
• Serve hot with rice or roti or nun.

CHITAL MACH BHAPA

Ingredients:

(Serving three)

1. Chital fish(Chitala Chitala) – 300 gms (back part of the fish ,boneless and grounded finely)
2. Mustard oil – three/four table spoons
3. Green chili paste  – 1 tea spoon
4. Green chili –  1(for each banana leaf pillow)
5. Mustard paste – three tea spoons
6. Coconut – 1 cup (grounded)
7. Salt to taste
8. Banana leaf - cut in rectangles to wrap and make like pillow
9. Thread - to tie the pillow of banana leaf.

Direction –

• Put the back side of the banana leaves on frying pan or tawa for 5 seconds to soften and brush it with mustard oil and put aside .
• Take a bowl and mix fish , mustard paste , green chili paste , coconut , 2 table spoons of mustard oil and mix it well.
• Add salt to taste .
• Take a banana leaf piece.
• Put one table spoon of mixture on it , one green chilli and add few drops of mustard oil and fold it like a pillow and tie it with clean thread.
• Make all the pillows with the mixture.
• Place all the banana leaf pillows in a steamer.
• Steam for ten minutes.
• Chital Fish Bhapa is ready to serve with rice .

PAN FRIED STUFFED CAPSICUM

INGREDIANTS:

(SERVING TWO)

Capcicum-2

Black Salt

Chat Masala /any roasted spices powder according to your choice for coating .

White Oil -1 table spoon

STUFFING:

1. Cashew nut - 5 gms.
2. Raisin -5 gms. 
3. Pea nut - 5 gms.
4. Green pea -5 gms.
5. Cabbage -1 cup (julienne)
6. Tomato - 1 chopped
7. Green chilli - 1 chopped
8. Ginger juliennes
9. Potato -1 (mashed)
10. Cauliflower 1 cup
11. Salt to taste.

DIRECTIONS:

Clean the capsicums.

With a sharp knife cut the stalk and remove the seeds.

Coat the inner side of the capsicums with blacksalt and roasted spices.

Take oil in a frying pan

Shallow fry the capsicums for one –two minutes

Put them aside and  let the capsicums cool  .

To make the stuffing light fry the cashew nuts and peanuts and put them aside .

Put cauliflower in the pan and saute for  two minutes

Add tomato , cabbage , green chili , ginger , mashed  potato  one by one and saute for 2-3 minutes more

Add salt to taste

Add pea nuts and cashew and raisin.

Mix everything well.

Stuff the capsicums with the vegetable mixture.

Serve hot and enjoy.

SHAHI PANEER

INGREDIANTS:
(SERVING THREE)

1. Paneer - 300 gms.(cut in triangular shape)
2. White oil -3 table spoons.
3. Cinnamon  – 1 Inch  Stick.
4. Green Cardamom -2 Pods.
5. Bay Leaf – 2.
6. Red Chili – 2.
7. Raisin - 5 gms. cleaned and soaked in water.
8. Kashmiri red chili power - half tea spoon 
9. Cumin paste  - one table spoon.
10. Coriander paste - one table spoon.
11. Charmagaz (melon seeds ) paste – one table spoon.
12. Cashew nut paste  - one table spoon.
13. Tomato puree  - half table spoon.
14. Coconut milk - 1 cup.
15. Sugar - half tea spoon.
16. Mitha Aatar - 2 drops
17. Rose water - 1 tea spoon 
18. Cheese - 1 small cube grated for garnishing
19. Salt to taste. 

Directions:

Heat white oil in a pan or Kadai (oak) .

Once it is hot fry the paneer pieces just for one minute and put it aside .

Add  bay leaves , red chili , cinnamon , green cardamom  pods (crushed) and saute for one minute .

Add the cumin paste and coriander paste and sauté for one minute.

Add ginger  paste and kashmiri red chili power and sauté for one minute .

Add the charmagaz (melon seeds ) paste ,cashew nut paste and sauté for two minutes .

Add tomato puree and sauté for one minute .

Add coconut milk and mix it well .

Add paneer and raisin to it .

Add sugar , rose water and mitha aatar and stir it .

Add salt to taste and let it thicken .

Garnish with grated cheese .

Serve hot with rice or roti or nun .

GREEN SALAD

Ingredients: 
(Serving Three)

1. Lettuce -2 leaves
2. Cabbage - 2 cups (finely chopped ,washed and cleaned)
3. Green Tomato - 2 ( one sliced in round shape for garnishing and one chopped )
4. Cucumber - 1 (half sliced in round shape for garnishing and half chopped )
5. Green pea - half cup (washed and cleaned)
6. Green chili - 4 (1 finely chopped and 3 for garnish)
7. Lemon - 1(cut in two halves)
8. Fresh Coriander leaf - 1 bunch roughly chopped
9. Tomato catch up - 1 table spoon 
10. Black salt to taste .

LIGHT FRIED RICE ( COOKED IN PRESSURE-COOKER)

People often think Fried Rice to be a heavy food as normally the half cooked rice is fried in white oil in the process of making.But here am going to share today a method which needs less oil but tastes almost the same.

Ingredients (Serving Two)

1. One cup Basmati rice.
2. Half cup sweet pea.
3. One carrot (julienned).
4. Raisin (5 gm.).
5. Cashew-nut (10 gm.).
6. Olive oil (two table spoons)
7. Bay leaf (two)
8. Cinnamon (one inch crushed)
9. Cardamom ( 2-3 pods crushed)
10. Clove ( 2-3)
11. Star anise (1)
12. Water (two cups)
13. Salt (to taste) 
14. Sugar (1 tea spoon )
    

CHICKEN IN GREEN SAUCE OF FRESH CORIANDER LEAVES

Ingredients (Serving For 4)

  

1.      Chicken 800 gms (half boiled) washed , cleaned and cut into  medium size pieces.
2.      Chicken stock –one cup.
3.      Olive oil -3 table spoons.
4.      Cinnamon  – 1 Inch  Stick.
5.   .  Green Cardamom -2 Pods.
6.   .  Bay Leaf – 2.
7.      Red Chili – 2. 
8. .    Onion – 3(sliced).
9.   .  Garlic  paste- one table spoon.
10.      Ginger  paste – one table spoon.
11.      Cumin paste  - one table spoon.
12.      Coriander paste - one table spoon.
13.      Charmagaz (melon seeds ) paste – one table spoon.
14. .    Cashew nut paste  - one table spoon.
15.      Coriander leave paste – three table spoons. 
16. Turmeric powder - half table spoon.
17.      Tomato puree  - half table spoon.
18.      Lemon juice – 1 table spoon.
19.      Salt to taste.