Indian Receipe special-Butter Chicken

Butter Chicken
Ingredients:-
3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. chilli powder (optional)
1 cup yogurt or buttermilk
1 cup sour cream
1/2 tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. salt or to taste
Method :-
Heat the oil in a large saucepan. Fry the ginger, garlic,
cardamoms, cinnamon and cloves on medium low heat
for a minute, and add the chicken with the yogurt or
buttermilk, tomato puree, sour cream, chilli powder
and salt. Cook on medium low heat, stirring
occasionally, for half an hour, keeping the saucepan
covered with a lid. Add butter before serving.

Indian Receipe special-Bhindi Dopeaza

Bhindi Dopeaza
Ingredients :-
1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro(hara Dhaniya)
Method:-
Cut the tip and the very bottom from the okra just to
clean it, but do not slice. Heat oil in a pan over medium
heat. Add onion and cook for 3 minutes. Add all
ingredients except okra, tomato and cilantro. Cook for 3
minutes. Add okra, then cook for 6 to 8 minutes. Garnish
with tomato and cilantro. Serve with rice, naan or pita
bread.

Indian Receipe special- Bhel Puri

Bhel Puri
Ingredients :-
2 cups puffed rice
1 cup cooked chickpeas
2 medium potatoes, cooked, peeled and cubed
1 small onion, finely chopped
2 oz. crushed potato chips
2 oz. salted peanuts
1 tbsp. tomato sauce
1/2 tsp. salt or to taste
Method:
Mix the puffed rice, chickpeas, potatoes, onions
and peanuts. Add tomato sauce, mix well and
then sprinkle salt and the sev/potato chips. The
mixture must be made immediately before
serving, or the puffed rice will turn soggy.

Indian Receipe special -Bhakari

Bhakari
Ingredients:-
2 cups whole.wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Method :-
Combine the flour, salt, oil, milk, and half the water
in a bowl. Mix using a wooden spoon or fingers. Add
more water, 1 tablespoon (15 ml) at a time until the
dough forms a ball. Knead the dough with lightly
oiled hands for 10 minutes. The dough should be
fairly firm. Allow the dough to rest, covered with a
dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece
into a round 1/4 inch thick. Heat a flat griddle or
large skillet over moderate heat. Cook the dough, one
piece at a time, pressing it down occasionally with a
spatula, until cooked and lightly browned on the
bottom. Turn the dough and repeat. The dough may
balloon slightly during cooking. Repeat with
remaining pieces of dough.
Makes 4 to 6 pieces.

Indian Receipe Special - Aloo Baingan Sabzi

Alu Began
Ingredeints:-
1 lb. potatoes (aloo)
1 lb. eggplant (baingan)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
Method:
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add
garlic, ginger, cumin, turmeric and coriander; mix
together for 2 minutes. Add potato and eggplant, and
cook for 13 to 15 minutes. Add tomato, and cook for 3
minutes. Sprinkle with cilantro. Serve hot with nan, pita
bread or rice.
3 tablespoon oil
1/2 cup chopped cilantro

Diwali Special Receipe Snaks - Shakkar pare

Ingredients:
All-purpose flour - 500 gmsGhee - 100 gmsBaking powder - 11/2 tspWater to kneadOil for fryingFor the coating -Sugar - 300 gmsWater - 100 ml
Method
Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
Add the baking powder and then with the help of water knead it into a stiff dough.
Cover it with a damp cloth for 10-15 min.
Heat oil in a kadai. Divide the dough into three long rolls.
Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
Drain them on a paper tissue and fry the remaining pieces in the same way.
To make the syrup (coating)
In a pan boil the water and the sugar till it reaches one-string consistency
Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
Do not mix too much, as the sugar will harden.
Take them out and let them dry for a while.
Store in airtight container.

Diwali Special Receipe Snaks - Poha Chiwda

paper poha - 250 gms
ground nuts(peanuts) - 2 tbsp
red chili powder - 1 teaspoon or according to taste
salt - 2 tsp
oil - 2 or 3 tbsp
sugar (optional) - ½ tsp
curry leaves - 8-10
Dalia (puthane/roasted gram,chana) - 2 tbsp
Dried coconut(copra) - ½ cup, cut in thin strips.
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - ¼ tsp
Asafetida - ¼ tsp
Making chivda:
Heat oil in a large wok. When oil is hot, reduce heat and add the peanuts and fry till just done.
Remove from oil and put on a plate.
In the same oil, add the copra pieces and fry on low heat till golden brown. Do not let it turn black. Remove from oil and put along with peanuts.
Add the mustard and cumin seeds. When they stop spluttering, add asafetida powder and turmeric powder, curry leaves.
Add the beaten rice. Mix well. Keep stirring till the poha gets crisp.
Add chili powder, salt, sugar, peanuts, copra pieces and mix well.
Taste it and add salt or chili powder if necessary. When the aval is crisp, remove from stove and cool completely.
Fill in container with airtight lid. This will keep for almost a month.
Tips :
Keeping the thin aval in the sun for a few hours will reduce the time you need to crisp the poha on the stove.
You may use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after mustard and cumin seeds have spluttered.
Using green chilies will gives a lighter color to chivda. With red chili powder, you will get a redish color though that looks nice too.