Butter Naan




 

Butter Naan

Ingredients

Plain flour (Maida) - 2 cups
Warm Milk- 1/2 cup
Plain Yogurt (Curd)- 1/2 cup
Baking powder - 3/4 tsp.
Cooking soda - 3/4 tsp.
Melted Butter - as required.
Sugar - 1/2 tsp.
Salt - 1 tsp.

Method

1.In a mixing bowl add flour, Baking powder, cooking soda, milk, yogurt, Sugar and Salt. Mix well and knead softly. Cover and Keep aside for 2 hours min (or 5-6 hrs.)

2.Make even sized balls (slightly bigger than a size of a golf ball)
3.Take one ball, dust the rolling platform, roll it without any cracks into a tear/ circle shape. Dust it in the middle if necessary.

3.Heat Tawa, Apply water on top of the Naan and turn over it to the hot Tawa so that the water applied part sticks to the pan.
4.Cook covered in medium flame for a min (open and you could see the Naan is puffed up)

5.Put the puffed up part in the direct flame just for few seconds

6.Remove from heat, apply butter

*Cut into halves if its tear shaped.Serve hot with any Gravy!I had it with Peas Masala!!!
*Plain flour can be sieved before use for better results
*Recipe Reference: Raks Kitchen
 

 

Mac and Milk (Pasta Kheer)

 

Mac and Milk (Pasta Kheer)

Ingredients

Pasta- 1 Cup
Water - 1 cup

Milk - 2-3 cups

Condensed Milk - 1/2 cup

Cardamom crushed or powdered - 1/4 tsp.

Saffron-10 strands (soak in a tbsp. of milk)
Ghee-2 tbsp.

Nuts of your choice (Almond, Pistachio, cashews,Raisins) - few

 

 

Method

1.In a Sauce Pan, add water and bring to boil. Add Pasta to it. Cover and Cook for 8-10 mins

2.Add milk to pasta until it reduces and becomes slightly thick,Stir gently.

 

3.Add Condensed Milk, Saffron, Cardamom Powder and cook for 3-5 mins, Stir occasionally while cooking

 

4.Roast the nuts in ghee or dry roast the nuts, add to the Mixture

 

5.Allow it to Cool

6.Refrigerate for 4 to 5 hours and Serve Chilled!!!

 

Milagaai (Red Chili) Chicken

                                           

Milagai (Red Chili) Chicken

 

Ingredients

200 gm. of chicken (bone or boneless)
1 tsp. of ginger garlic paste2 tsp. of oil
1 tsp. fennel seeds
A handful of curry leaves
1 big onion or 10 shallots - finely chopped
1/2 tomato finely chopped (optional)
15-20 Dry Red chilies (cut into halves with scissors)
1/2 tsp. of chili powder (adjust to taste)  
1/4 tsp. of turmeric powder  
Salt as needed

Preparation

1.Wash and Clean the chicken, cut into small cubes
2.In a bowl, add Chicken pieces, salt, turmeric powder,ginger garlic paste,mix well and keep aside

Cooking Method

1.Heat the oil in a Pan
2.Add the fennel seeds,once it starts to splutter add curry leaves, sauté for few seconds
3.Add Onions sauté till golden brown
4.Add Tomatoes, salt and sauté for 2 mins

5.Add the dry red chilies, sauté and cook for 3 mins

6.Add the chicken marinade, Chili powder,mix well and cook covered in a medium flame for about 15 mins (sprinkle water if required, ).

7.Check for the consistency and remove from the heat!

Serve hot with Rice, I always have this with curd rice!

Note: 
** Yes you read it right, 15 - 20 dry red chilies, as the dish name itself Milagai (Red chilly) chicken
**Try to use fresh ginger/garlic paste (home made)
** Chili powder is optional as we are using lot of red chilies, I always add that to get that red color.
** Tomato will reduce the spice to some level and its completely optional. If you are not using tomato, add extra oil to maintain the consistency, otherwise chicken fry might be dry.

 

Palak Paneer (Cottage cheese Spinach Gravy)

                                                       

Palak Paneer (Cottage cheese Spinach Gravy)

Ingredients

150 - 200 gm Spinach/Palak
1 cup Paneer cubed
1 Onion - chopped
2 Tomato
1 tsp. ginger garlic paste
5 green chilies 
Milk - 1/4 cup (or Fresh cream 2 tbsp.)
2 tsp. Oil
Salt as required

Spices
Turmeric a pinch
1 tsp. Coriander Powder
1/4 tsp Garam masala
Cumin powder a pinch (optional)
Fennel seeds powder a pinch (optional)
Dried Fenugreek powder (Kasoori Methi) a pinch

Preparation:

1. Heat the pan, add the onions and sauté until the raw smell goes, let it cool down and grind to a paste.

2.Blanch the Tomato (Add tomatoes to the boiling water for 2 mins, take out, let it cool down and peel the skin), grind to a paste

 

3. Heat the pan, add the washed spinach and sauté until it reduces in volume, let it cool down, Grind it with green chilies to a fine paste

 

4.Boil water and add Paneer cubes, remove from the heat, keep covered.

Method:

1.Heat a Pan, add oil. Once the oil is hot enough add the Onion paste and fry well for 2 mins

2.Add Ginger/garlic paste and sauté for a min
3.Add Tomato puree/paste and sauté for another 2 mins
4.Add required salt and mix well
5.Add all the spices one by one, mix well, sauté for a min

6.Add the Spinach paste, mix well and cook in low flame for 5 mins

7.Drain the Paneer and add to the Spinach gravy.

8.Add milk/cream, mix gently and bring to boil for 2 mins.

***Serve hot with Chappathi/Naan
**Instead of Paneer, you shall use Tofu for healthier option.
 

Fish Tawa Fry

Fish Tawa Fry

Ingredients

4 Fish pieces (about 600 gms)
2 tsp. ginger garlic paste
1/4 turmeric powder
1/4 fennel seeds powder
3 tsp. red chili powder
1 tbsp. fresh Lemon juice (optional)
4-6 tbsp. of oil
Salt as required

Method

1.Wash the Fish pieces, to this add all other ingredients except oil. Keep this marinade for 30-60 mins.

2.Heat a pan with oil, when the oil is hot enough, Drop the fish pieces and fry for about 3 minutes and flip it to the other side., cook for another 3 mins.

 

3.When its done, drain to a kitchen towel.
 

 

***Garnish with onion /lemon wedges and its Ready to be served!
*I have used Silver Pomfret, you can try with any other variety as well

 

 

Pomegranate Raita

Pomegranate Raita

 

Ingredients

Pomegranate – 1/4 cup
Curd / Plain yogurt – 1/2 cup
Cumin powder - 1/4 tsp.
Onion -1/4 chopped (optional)
Green chilli – 1 (chopped)
Salt as required

Method

In a bowl, whisk the curd, add other ingredients and mix well
Serve Chilled!

Veg Dalcha

Veg Dalcha

 

Ingredients

Toor Dhal - 100 gm.
Channa Dhal - 50 gm.
Shallots - 10 (peeled)
Tomato - 2 (chopped)
Brinjal - 2 (chop into cube size)
Drumstick - 1 (cut into 2 or 3 inch pieces)
Raw Mango - 1/2 (cut the half into three pieces) 
Ginger Garlic paste - 1 tsp.
Handful of coriander leaves
Green chilies - 2 (slit vertically)
Turmeric powder - 1/4 tsp. 
Chili powder - 1 tsp.
Cooking Oil - 2 tbsp.
Tamarind - 1 gooseberry sized ball or 1 tsp. if you are using readymade paste
*Soak tamarind in warm water and extract 1 cup of tamarind juice, remove the pulp
Salt as required
Sesame oil - 1 tbsp.

For seasoning:

Oil - 1 tsp.
Mustard seeds/Urad dal- 1 tsp.
Cumin seeds - 1 tsp.
Fenugreek seeds - 1/2 tsp.
Shallots- 5 (peeled and finely Chopped)

Method

1.Wash Toor and Channa dal

2.Pressure cook the Toor and china dal with Sesame oil, Shallots, chopped tomatoes, turmeric powder, green chilies, ginger garlic paste for 3 whistles with 500 ml water.

3.Open the pressure cooker once the pressure is been released.

 

4.Transfer half of the cooked dal into another bowl

 

5.In the Medium heat, with the remaining dal mixture add all the chopped veggies, 200 ml water, cover and cook for 15 mins (stir in-between)

 

6.Add the cooked dal, required salt, coriander leaves, mix well, cook for another 5 mins

7.Add the tamarind juice, cover and cook for 5 more mins, Remove from heat and transfer to serving bowl.

8.In another pan, heat oil and season with Mustard seeds/Urad dal, Cumin seeds, Fenugreek seeds.

9.Add the chopped shallots and fry until light brown

 

10.Pour this to the serving bowl, mix well.

Ready to be served with Biryani!

 

 

 

 

 

Fox Tail Millet (Thinai Arisi) Chicken Biryani

                                

Fox Tail Millet (Thinai Arisi) Chicken Biryani

Ingredients

1 Cup Foxtail Millet (Thinai Arisi in Tamil)
3 tbsp. refined oil
4 tsp. Ghee
Chicken 150 gm
Handful of Mint and Coriander leaves
3 tsp. ginger garlic paste
1 onion finely chopped
1 tomato finely chopped
2 tbsp. Curd/Yoghurt
1 tbsp. lemon juice
1 tsp. spoon chili powder
1 green chili slit vertically
10 Small onions (peeled)
Salt as needed

Spices
1 bay leaf
1 cinnamon stick
2 green cardamoms
2 cloves
1 star anise
1 tbsp. channa dal

Initial Preparation

Wash the millet and soak it in water for an hour
Clean and wash the chicken
Grind the shallots to a coarse paste

Method   

Heat the Pan with oil and 3 tsp. ghee, add all the spices and sauté for few seconds
Add onions and little salt, fry till golden brown, Add Ginger Garlic paste and sauté for a min

Add green chilies, tomato and fry until tomatoes turn mushy

Add chili powder and saute until raw smell goes off
Add Mint/Coriander leaves, sauté for a min
Add Small onion paste and sauté until the raw smell goes off

Add Curd and sauté for 2 mins

Add the extracted lemon juice, mix well
Add the chicken pieces and cook for 5 mins

Pour water (4 cups) and add salt as required, Let it boil for few min

Drain the millet, add to the boiling water

Cook for 10-15 min in medium flame (If the biryani has more water, cook on high flame to evaporate the water).Turn off the stove.
Add 1 tsp. of ghee and mix gently.

                                         
Cover it for about 5 min

*** Serve with Boiled Egg and Raita!