Raw Banana Patties

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  Here is a nutritious and tasty cuisine,can be consumed with meals or as snacks in morning or evening breakfast.





     

Ingredients:

• Raw banana  6 [green,firm &not ripe]
• Dry garam masala powder 1/2 tsp
• Green chilli  5-6 pieces
• Red chilli  powder 1/4 tsp
• Onion  1-2 medium pieces
• Mint leaves1 small bunch
• Green coriander leaves   1 small bunch
• Cornflour  1-2 tbsp or roosted gram powder)
• Bread slices  2
• Salt to taste
• Oil for fry     5-7tbsp

Preparation:

• Boil the bananas in a pan or cooker till green skin turns blackish.Skin them and mash to get the paste.

• Add salt,red chilli powder,garam masala powder,corn flour and mashed bread pieces. Mix & knead with spoon to ensure smooth dough.
• For fillings,finely chop onions,green chilli and mint leaves or green coriander leaves and mix together.

Method:

•  Make a small ball of the dough,flatten it with hollow in middle,place filling on it,make round ball again.Press slightly with palms & keep aside.{ See the pics }

• Repeat the process with the rest of dough.
• Heat oil in deep a fry pan (kadahi).Deep fry 2-3 patties at a time till golden brown on both sides.Take out and keep on butter paper. 
• Serve hot with green coriander chutney or chilly sauce.
• Garnish with mint leaves and onion rings.

Sweet Mango Pickle [Galka]

              Here is another product of raw green mango quite popular in indian kitchens.It is sweet and spicy at the same time.Tastes quite well with Puri & Partha or snack like namkin Mathri/nmkin Puri.

Ingredients

Raw Mango

Raw mangoes          2-4

Cumin seeds       1/4 tsp

Onion seeds        1/4 tsp

Fenugreek seeds  1/4tsp

Fennel seeds       1/2 tsp

Mustered seeds   1/4 tsp

Hing(Asafoetida) 1pinch                      

Turmeric Powder     1tsp                    

Red chilly powder 1/2tsp

Sugar in equal volume of
                     mango pulp

Oil {refined}         1tbsp

Salt                      1/2 tsp

Mango Cubes

Water                  2-3 cup

Preparation

Peel the mango and cut into small cubes.

Method

•  Heat oil in a deep frying pan.
• Add Asafoetida,stir for few seconds,then add cumin seed, fenu greek seed,mustard seed & fennel seed.
• Mix well & fry till it turns golden brown. Lastly,add onion seeds [kalaunji]
• Add mango cubes,turn over with a spoon for 1 minute. 
• Add turmeric powder,red chilli powder and salt,mix well.

 

Testing the thickness

• Cook mango mixture with lid closed on low flame till tender & looking like transparent.
• Add whole quantity of sugar & water.
• Mix and cook on high flame.
• Keep stirring till the sugar syrup turns slightly thick and dark brown.
• Test its thickness by dropping from a height little over the pan as shown in the image.
• Close the flame and keep aside for cooling.

Stirring the mixture

   Your mango sweet pickle is ready.
Keep the pickle in a dry Jar which may be kept in the fridge.

  [ Note: If so liked,it may be prepared in larger quantity and stored in fridge for a longer shelf life.]   

Sweet Mango Pickle [Galka]

  

आम का पना [Panaa: a drink made of raw mango]

                                    
                       

               आम का पना: 3 Cheers to Summer !
                                       An ideal drink for hot summer days as well as a great remedy for heat stroke and dehydration in summer season.

 Ingredients:

• Raw [green] mango  3 medium sized raw green mangoes
• Mint leaves  1 cup
• Roasted cumin seed  1 tsp
• Asafoetida  1 pinch
• Salt to taste
• Black salt to taste
• Sugar  1/2 cup
• Bundi  50 gms
• Water  4-5 cups

Method:

• Peel off mangoes and get the pieces with help of a knife.
• Pressure cook the mango pieces with 4-5 cup of water,salt and sugar till soft.
• Let pressure release,then take out mango pulp.
• Strain and mash the pulp.
• Grind the pulp to a smooth paste.
• Take the mango pulp mixture in a bowl.
• Grind mixture of mint leaves,black salt,asafoetids and roasted cumin seeds to get paste.
• Mix this mint paste with mango pulp paste.
• Keep stirring till a smooth mixture.
• Now mango panaa concentrate is ready.
• Let the mixture cool,then keep it in a fridge.
• When to be served,take a part of panaa concentrate,mix 3 times cool water,add crushed ice.

Garnish with bundi and mint leaves.

 

Roasted Chicken

          My blog has been dormant for quite a long time and i missed my blogger friends and dear readers like anything.Whatever held me back, i had to come back and i am here with the recipe Roasted Chicken,a popular dish among non-veges.

Ingredients

• Chicken full 600-800gm [dressed and cut into 4 pieces,that is,2 breast and 2 back pieces length wise]
• Garlic   9-10 flakes
• Ginger medium size  1 
• Curd  500gm
• Lemon  1 medium size
• Turmeric powder  1tsp  
• Red chilli powder  1/2tsp
• Kashmiri red chilli powder  1/4 tsp
• Coriander powder  2 tbsp
• Salt to taste
• Dry garam masala powder  1 tsp
• Corn flour   2-3 tbsp
• Refined oil  1-2 tbsp
• Tandoori color [optional]

Preparation

• Wash and clean the chicken pieces carefully.Make diagonal slits all over with a knife.Rub with lemon and mixture of salt,1/4 turmeric powder,red chilli powder and.Leave it for about 2 hours in the Fridge.
• Prepare paste of garlic and ginger.
•  Strain curd.
• Mix dry garam masala powder,turmeric powder,red chilli powder,Kashmiri red chilli powder,coriander powder,corn flour and 1 spoon refined oil in the strained curd.
• Mix well. Dip all the pieces into paste,marinate again by leaving it into fridge for another 3-4 hours,

 

 

 

 Method 

• Place the marinated chicken pieces on the grilling rack but out of microwave.Leave it for about 15 minutes so that excess marinade may be drained out.
  
  
• Brush with a little oil,put into microwave,adjust on cook mode and cook on the grilling rack on  100% power for 20-30minutes till tender.Turn the pieces over half way through cooking time.
• Now adjust microwave to grill mode.
• Grill for 15-20 minutes repositioning the pieces frequently.Brush again with a little oil 2-3 times for even cooking on all the sides to get tender and juicy roasted chicken.

Roasted chicken is ready.
Serve hot.

[Note: In case you use OTG,then preheat to 350 degree centigrade.Place chicken pieces on grill rack in OTG.Now set at grill mode.Cook at 220 deg.cent. for 20-30 minutes.Keep on repositioning the pieces.]

 

Murg Musallam [A Royal Awadhi Chicken Recipe]

       

        Musallam connotes a whole chicken.This is a rich Awadhi cuisine made of whole chicken,in stuffed category,and of great taste,rich aroma & flavour.The present recipe is a bit in deviation from original procedure accommodating the modern way of   cooking & convenience.A royal sight on your dining table before your guests in a dawat!

Ingredients :

• Dressed whole chicken  1 [500-600 gm]

For marination-

• Lemon  1
• Salt 1/2 tsp
• Turmeric powder  1/2 tsp

For Stuffing-

• Mutton keema [minced mutton]  250 gm
• Green cardamoms  4
• Cinnamon  2"
• Cloves  3
• Bay leaf  3  
• Mace [javitri]  2 leaves
• Red chili powder  1 tsp
• Dry garam masala  1tsp
• Ginger  2" piece
• Onion  4 medium
• Green chili  4-5
• Garlic  6-7 cloves
• Poppy seeds  2 tsp
• Milk  1/2 cup
• Khoya or paneer  1/2 cup
• Kewra essence  a few drops
• Salt to taste
• Refined oil or pure ghee  4 tbsp
• For garnishing-
• Eggs  3 boiled
• Coriander leaves  1 bunch

 Preparation :

•  Marination of chicken: Wash the chicken thoroughly.Make cuts on all the parts of chicken.Rub lemon juice on every part of it and apply turmeric powder and salt as well.Keep aside for 2 hours for marination.

• Marination of keema: Wash thoroughly the minced mutton,mix salt and leave aside  for 1/2 hour.Thereafter throw away discharged water.

• Cut finely the ginger,garlic and onions lengthwise.Grind half of these together.
• Chop finely the green coriander leaves.
• Soak poppy seeds in milk for 1/2 hour.Then grind the poppy seeds with milk itself.
• Cut the green chiliies lengthwise.
• Boil the eggs.Fry two of them and grate the other one.
• Grate paneer [or mash khoya].

Method:

• For stuffing:  Heat a pressure cooker,add 1 tbsp oil.Add green cardamom,mace,clove,cinnamon and fry for 1-2 seconds.Add pieces of onion and fry till golden brown.
• Add keema and 1/4 tsp of salt.Fry,keep stirring till discharged water is tried up.Add dry garam masala,red chili powder,poppy seed paste,keep stirring
• .Cover the lid without valve,and cook till keema gets tender.Add green chili pieces and paneer or khoya,mix and cook for 5 minutes.Close the flame.Add kewra.Cut the fried egg into 8 pieces and mix.Stuffing is ready.

• For chicken:  Heat remaining oil or ghee in a cooker,add the full chicken,fry carefully until semi tender.Take it out and place on a big plate.
• Stuff the chicken with the  keema stuffing properly.Keep the remaining stuffing aside.

• Add onion,garlic and ginger paste in the remaining oil in the heated cooker.Fry,keep stirring till oil starts oozing in the bottom.
• Add the remaining stuffing.Mix well.
• Place the stuffed chicken in it.Cover well the chicken with masala from bottom of cooker.Cover cooker with lid.Cook for 1 whistle,lower the flame,cook for another 10 minutes.

Close the flame.When pressure is released,remove the lid,take out chicken carefully,so that it is not broken, in a serving tray.

• 

The murg musallam is ready.
 


 Garnish it with chopped coriander leaves and grated egg.
Serve hot.Cut into medium pieces with a sharp edged knife at the time of meal itself.
Ideal companion- rumali roti or nan and rice [preferably basmati rice].

Green Khichdi [ हरी खिचड़ी ]

      

 Spicy and non veg dishes are generally in demand in winter season.Even veg dishes ought to be hot and aromatic! But here is one veg,slightly spicy & easy to cook recipe for wintery days when one does not prefer much venture in cooking.

 

Ingredients:

Rice  1 cup
Green peas  2 cup  
Turmeric powder  1/2 tsp
Garam masala powder  1/2 tsp
Hing  1 pinch
Cumin seeds  1/2 tsp
Ginger  1 small piece
Green garlic  3 sticks 
Green chili  3-4
Green coriander leaves  1 bunch
Tomato  3-4 medium
Potato  2 medium
Salt to taste
Pure ghee or refined oil  2 tbsp
Water  3 cup
Serves: 4 persons

Preparation:

• Peel off green peas,wash and grind to thick grains [dardara] along with garlic & ginger. 
• Chop tomatoes & green chili.
• Peel off potatoes and chop in small square pieces.
• Soak the rice for 1 hour.

Method:

• Heat ghee in a pressure cooker.
• Add hing & cumin seeds.Fry till cumin seeds turn brown.
• Add tomato & green chili,fry till cooked.
• Add turmeric powder,garam masala and peas paste,mix and stir for 2-3 minutes.
• Add potato pieces,mix and keep stirring.
• Add rice after draining water,mix well and fry again for 2-3 minutes.
• Add water,chopped coriander leaves and salt.Mix.
• Cover with the lid.Cook till one whistle.Close the flame and let the cooker be cool.
• Remove lid.
• Hari khichdi is ready.Remember more water is used in this khichdi than normal khichdi.

Serve the matar khichdi hot with roasted papad,coriander chutney and mango pickle.

Creamy Chicken Soup

     Among the soups,the chicken soup very popular among people of all age group.It is a low calorie,evergreen and yummy food.It is a rich source of calcium,hence nutritious too.A modified version is Creamy Chicken Soup!

Ingredients:

For Stock-

• Chicken 500 gm
•  [Avoid frozen chicken which gives lesser flavour.Also dark meat of chicken,i.e,thigh,leg etc provide strong flavour..]
• Onion  1 big
• Ginger  1 small
• Water  8 cup
• Bay leaves 2
• Green cardamom 4 pieces
• Cloves  4
• Mace [javitri ]  1 leave
• Salt  1/2 tsp

For Soup- 

• Stock  6 cups
  
• Butter  3 tsp
• Milk  1 cup
• Cream  1/4 cup
• Cheese  1/2 cup grated



Grated Cheese

• Corn flour or fine wheat flour [maida]  5 tsp
• Black pepper  1/4 tsp
• Salt to taste
• Green coriander leaves  a few leaves.

Peeling off chicken

Shredded Chicken

Method:

For Stock-

• Put all the ingredients in a pressure cooker and cook,with cover on,for about 10 minutes.Take out breast pieces and cook again with out cover,the remaining part till the solution becomes slightly thick.Strain the solution.The stock is ready.
• Peel off meat of the breast pieces and keep separately.
  The filtered chicken pieces can be  used for masala chicken,kali mirch chicken,curry chicken curry etc.

For Soup-  

• Heat the butter in a deep pan.
• Add corn flour and fry for 2-3 seconds but the flour should not be brown.
• Add the stock gradually and stirring at the same time so that granules are not formed and mixture is smooth.Cook till a little thick.Keep stirring.
• Add breast chicken meat pieces,milk,salt and pepper.Bring to one boil.Close the flame.The soup is ready.
• Put in serving bowls,pour 1 tsp cream,1 tsp of cheese and chopped coriander leaves in each bowl. 

Serve hot with or without soup sticks.