Sabudana Kheer / Sago Kheer /Tapioca Pudding recipe ( Navratri special )

Sabudana kheer is a delicious sweet recipe.It is very easy to make. This kheer typically eaten during Navratri and other fast days, but one does not be on fast to enjoy this delicious kheer. I make this Kheer on regular basis and serve it chilled after dinner to my family. sabudana has cooling property and very healthy and easy to digest.


Ingredients

sabudana 1/2 cup
milk  1 1/2 litre
sugar 5 to 6 tbsp or to your taste
green cardamom powder 1/4 tsp
almonds 1 tbsp sliced
7-8 cashewnuts sliced
dry coconut grated 2 tbsp
dry coconut sliced 1 tbsp
resins 10 -12
chironji 1 tsp
few string of saffron
khoya /mava 50 gms optional
little ghee to fry dry fruits 1 tsp

Method

Wash sabudana and soak in water for 15 minutes.
In a pan take little ghee and fry cashewnut, almonds, resins, and coconut slices on low flame and keep aside.

Take a heavy bottom pan boil milk in this when milk starts getting  boil add sabudana then low the flame of gas and let it boil, stir frequently because milk can burn from the bottom.

Boil the milk until it gets little thick consistency and sabudana get soft and become translucent, now add sugar, add green cardamom powder, grated coconut, khoya and all fried dry fruits ( save little for garnish ) almonds, cashewnuts, resins,coconut slices chironji and add saffron strings.

Now let it boil for 10 minutes more, then kheer is ready (check the sweetness of kheer ).
Transfer the kheer in a serving bowl. refrigerate it for 2 hours before serving.

Note- sabudana kheer  becomes thick when its cool down so kheer consistency should not be very thick if needed then add more milk while cooking.

garnish with dry fruits and serve chilled

Shahi chicken / Royal chicken recipe

 Shahi chicken is a delicious Indian recipe cooked in creamy cashew paste with mild spices and is all time favorite of my family.

Ingredients

chicken 1/2 kg
ghee / clarified butter 4-5 tbsp
onions 4 medium
ginger 1 inch
garlic 8 cloves
lemon juice 2 tsp
yogurt 1 bowl / 150 gms
cashewnuts 10
poppy seeds 1 tsp
garam masala powder 1/2 tsp
coriander powder 1 tsp
red chilli powder 1/2 tsp
turmeric powder 1/4 tsp
salt to taste
bay leaf 1
dalchini /cinnamon stick 1
kasuri methi / dried fenugreek leaves
fresh cream 2 tsp
fresh coriander leaves for garnish


Method

Marinate the chicken with ginger, garlic paste, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, and lemon juice mix well keep in the fridge for 2-3 hours.


Peel onions and slice them and deep fry in some oil till brown in colour, remove from oil, let it be cool then grind these with yogurt to a fine paste.


Soak cashewnuts and poppy seeds in  water or milk for 2-3 hours then grind it make a fine paste.


In a pan add ghee / clarified butter, add bay leaf and cinnamon stick then add marinated chicken and saute for few minutes on medium flame, then add little water, cover the pan and keep it on low flame after 10- 15 minutes when chicken become soft then add cashew nut and poppy seeds paste saute for 5- 10 minutes on medium to low flame, till oil separates out, check the consistency of gravy it should be thick, if needed then add water and cover it for 5 minutes now add the crushed kasuri methi, and fresh cream mix well, remove in serving bowl and garnish with fresh cream and coriander leaves, serve with tandoori roti, naan, or chapati.

Shahi chicken / Royal chicken recipe

 Shahi chicken is a delicious Indian recipe cooked in creamy cashew paste with mild spices and is all time favorite of my family.

Ingredients

chicken 1/2 kg
ghee / clarified butter 4-5 tbsp
onions 4 medium
ginger 1 inch
garlic 8 cloves
lemon juice 2 tsp
yogurt 1 bowl / 150 gms
cashewnuts 10
poppy seeds 1 tsp
garam masala powder 1/2 tsp
coriander powder 1 tsp
red chilli powder 1/2 tsp
turmeric powder 1/4 tsp
salt to taste
bay leaf 1
dalchini /cinnamon stick 1
kasuri methi / dried fenugreek leaves
fresh cream 2 tsp
fresh coriander leaves for garnish


Method

Marinate the chicken with ginger, garlic paste, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, and lemon juice mix well keep in the fridge for 2-3 hours.


Peel onions and slice them and deep fry in some oil till brown in colour, remove from oil, let it be cool then grind these with yogurt to a fine paste.


Soak cashewnuts and poppy seeds in  water or milk for 2-3 hours then grind it make a fine paste.


In a pan add ghee / clarified butter, add bay leaf and cinnamon stick then add marinated chicken and saute for few minutes on medium flame, then add little water, cover the pan and keep it on low flame after 10- 15 minutes when chicken become soft then add cashew nut and poppy seeds paste saute for 5- 10 minutes on medium to low flame, till oil separates out, check the consistency of gravy it should be thick, if needed then add water and cover it for 5 minutes now add the crushed kasuri methi, and fresh cream mix well, remove in serving bowl and garnish with fresh cream and coriander leaves, serve with tandoori roti, naan, or chapati.

Rajma masala recipe /Kidney beans curry

Rajma masala is a delicious Punjabi recipe very popular in all India, and one of from my favorite recipes.

Ingredients

Rajma / kidney beans 250 gms
Tomatoes 4 medium /250gms
Onions 4-5 medium /300gms
ginger 1 inch /10 gms
garlic 10 cloves
yogurt 1 bowl /150 gms
oil 4 tbsp
1 stick of dalchini (cinnamon)
2-3 cloves
1 black cardamom
2 green cardamom
1 bay leaf
5-6 black peppercorns
1 tsp cumin seeds
salt to taste
turmeric powder 1/4 tsp
coriander powder 2 tsp
red chilli powder 1 tsp
green chilli 1
green coriander leaves for garnish


Method


Soak rajma /kidney beans over night, boil soaked kidney beans in a pressure cooker till 5-6 whistle or till kidney beans get soft, remove in bowl

Peel onions slice them and deep fry in some oil till brown in colour, remove from oil and let the onions cool, grind these with yogurt to a fine paste, and keep aside.

Grind ginger, garlic and green chilli to a paste and keep aside.

Grind tomatoes and make a paste.

Dry roast whole garam masala ( dalchini,clove,black peppercorns, black cardamom, green cardamom,cumin seeds)  grind it and make a powder.

Now in a pan add oil and add a bay leaf, add ginger garlic paste saute for 1 minute on medium flame then add onion paste and tomato paste saute for 2-3 minutes then add ground garam masala, coriander powder, red chilli powder, turmeric powder, and salt mix well saute it for some time till the oil separate out then add boiled rajma and its water, check the consistency of gravy, if needed then add more water and let it boil for 15-20 minutes on low flame till rajma absorbs the flavors of gravy, keep it covered with a lid, then remove in a serving bowl garnish with green coriander and serve with steamed rice.

Basic green gravy (spinach gravy)

Hi, today i am sharing basic green gravy with this one gravy you can make variety of dishes like aaloo palak (potatoes in spinach gravy), palak paneer ( Indian cheese in spinach gravy), chana palak (chick peas in spinach gravy), haryali kofta (kofta in spinach gravy), haryali murg (chicken in spinach gravy),saag gosht (mutton in spinach gravy), palak mushroom (mushroom in spinach gravy)...


Ingredients
1/2 kg spinach
2 medium sized onions
2 large tomatoes
2-3 green chilies
1 inch ginger
5-6 clove garlic
a bit of dalchini(cinnamon stick)
2 clove
1 black cardamom
1 bay leaf
3-4 black pepper
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
salt to taste
1-2 tbsp oil

Method

Peel the onions and grind those with ginger, garlic and whole garam masala (dalchini,clove,black cardamom,bay leaf, black pepper) to a fine paste.
Wash spinach leaves very well, boil in pressure cooker till 1 whistle, let it be cool then grind this and make a paste, and keep aside.

Grind tomatoes and green chilies together and keep aside.

Now in a pan pour oil, add  the onion paste and saute well till the paste changes colour to pink, then add tomato paste and saute well for few minutes, then add coriander powder, turmeric powder, red chilli powder and salt, mix well then add spinach paste saute well for 2-3 minutes on medium flame.
Pour some water, consistency of gravy should be like palak paneer.
cover the pan and let the gravy simmer for 10 minutes on low flame.
now u can add paneer or boil chick peas or whatever u want to make.

Basic shahi (royal) gravy recipe

Hi, today i am sharing with u Basic shahi/royal gravy recipe. This is a basic gravy which can be used to make many gravy based veg and non veg dishes.

Ingredients
2 tsp desi ghee/clarified butter
3 onions medium size (sliced)
oil for deep fry onions
2-3 tomatoes
ginger 1 inch piece
garlic 4-5 cloves
a small bay leaf
a bit of dalchini (cinnamon stick)
1 clove
2-3 black pepper corn
a little bit of javitri (mace)
skin of black cardamom (remove seeds use only skin)
1 tsp khuskhus (poppy seeds) soaked in water for 2-3 hours
2 tsp  melon seeds
6-7 cashewnuts (soaked in water for 2-3 hours)
fresh cream 2-3 tsp (optional)
coriander powder 1tsp
red chilli powder 1/2 tsp ( more or less according to your taste)
turmeric powder 1/4 tsp
kasuri methi 1/2 tsp
salt to taste

Method

Deep fry sliced onions in some oil, till golden brown in colour, let the onions cool.
Grind these onions with tomatoes ginger, garlic whole garam masala (bayleaf,dalchini,clove,black pepper corn, javitri,black cardamom skin ) melon seeds, cashewnuts,poppy seeds with little bit of water if needed and make paste
now take 2 tsp ghee in a pan add ground onion paste, saute for 2-3 minutes on medium flame
then add coriander powder, red chilli powder,turmeric powder, salt and kasuri methi, saute it for some time till the oil separate out. add some water cover the pan let the gravy simmer for 5-8 minutes, garnish with fresh cream.
this is a basic gravy you can add in this paneer,kofta,mushroom,mix vegetables, or chicken and prepare veg or non veg dish.

Fried Okra (lady finger)and potato spicy Indian recipe,aaloo bhindi masala

Today I am sharing fried okra ( lady finger ) potato recipe , aaloo bhindi masala .This is a quick and yummy recipe and can be served as side dish as well as main dish.It goes well with fried rice,plain rice ,chappatis and parathas.


INGREDIENTS

Okra (lady finger) 250 gm
Potatoes 4 medium
Onions 4 medium
Tomato puree of 2-3 tomatoes
Cumin seeds ( jeera) 1 tsp
Heeng ( asafoetida)
Oil ( mustard oil) 4 table spoon
 Red chilli powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Salt 1 tsp or to taste
Garam masala ( all spice powder)1/2 tsp

PREPARATION

Slice onions , wash lady finger and cut into pieces , peel potatoes and cut into pieces.

Heat oil in a pan , add cumin seeds ( jeera ), heeng ( asafoetida ) 1 pinch then add onions and fry them for 2-3 minutes, add potatoes , lady finger and mix it , keep the gas on medium flame.

Stir continuously after 1-2 minutes and after 10 minutes turn the flame low and cover it with a lid till the potatoes get soft.When the potatoes get soft then add tomato puree , red chilli powder ,coriander powder, turmeric powder ,salt, garam masala, mix it well.

Now Bhindi masala is ready.. serve it with hot chappatis.

Aaloo Paratha ( shallow fried spicy potato stuffed Indian bread)

Aaloo (potato) Paratha (Shallow fried bread) is a very popular and delicious Indian breakfast dish.

INGRIENDIENTS

Potatoes 1/2 kg
Onion 1 medium
Oil 2 table spoons
Chopped green chillies 2
Salt 1/2 tsp or to taste
Red chilli 1/2 tsp
Dry mango powder (amchoor) 1/4 tsp
Fresh coriander chopped 2 tsp
Oil for frying paratha (Indian stuffed bread)

PREPARATION

Boil potatoes in pressure cooker till 3-4 whistles, let it be cool, then peel and mash.

Chop onion small

Prepare dough with 2 cups of wheat flour and add 1 tsp oil and 1/2 tsp salt into the flour and keep aside for 10-15 minutes.

FOR PREPARING STUFFING

Heat oil 2 tablespoon in a pan, add 1/2 tsp jeera (cumin seeds), add chopped onions saute for 2-3 minutes
then add mashed potatoes, salt, green chillies, red chillies , dry mango powder(amchoor), 1/2 tsp of garam masala powder (all spice powder), fresh coriander leaves, mix it well , turn off the flame ,keep aside in a bowl and let it be cool.

FOR PREPARING PARATHA

Take a some dough to make a ball , roll it in a small circle put some potato stuffing in it,close it and roll it again with the help of some dry wheat flour.

Now put this paratha on the tava  (non stick pan) , keep the flame medium ,turn it and put 1 tsp of oil on each side and roast it from both sides.

and your yummy paratha is ready to eat!!! Serve hot with yogurt and pickle.

Potatoes and Soya chunks gravy ( Aaloo aur soya badi ki sabji)

Today I am sharing the recipe of potatoes and soya chunks gravy.It is a delicious as well as a healthy recipe.
It goes well with plain white rice,chappatis and parathas.Soya chunks is used widely in Indian food as they are considered healthy and protein rich.So try my yummy recipe and let me know you like it or not.


INGREDIENTS

1) Onions 6 medium size
2) Tomatoes 6-7
3) Potatoes 4 medium size
4) Oil 3-4 tablespoon
5) Yogurt 2-3 tsp
6) Garlic cloves 10
7) Ginger 1 inch
8) Soya chunks 1 bowl
9) Coriander powder 2 tsp
10) Red chilli powder 1 tsp
11) Turmeric powder 1/4 tsp
12) Salt 1 tsp or to taste
13) Whole garam masala
        1 black cardamom
         1 green cardamom
        6 pepper corns
        a bit cinnamon stick
        cloves 2
        Bay leaf 1

      FOR GARNISHING
      1) chopped green coriander
      2) cream 2 -3 tsp
      3) garam masala powder












     PROCESS

    

  1) Grind onions, ginger, garlic and green chilli
  2) Grind tomatoes

3) Boil water in a pot ,add 1 tsp salt and add soya chunks, boil for 2 minutes, turn off flame, drain water, rinse them in fresh water and squeeze excess water and keep aside in a bowl.

4) Heat oil in a pan, add sabut garam masala, add ground onions + ginger + garlic paste , fry on medium flame till it turns golden brown.

5) Till the time peel potatoes and cut them in square

6) Now add tomato paste into pan and saute well for 2-3 minutes then add all the spices and mix it well.

7) Fry till the onion tomato mixture begins to leave the sides of the pan, add yogurt and mix it.

8) Then add potatoes and soya chunks, saute for 1 minute, then add 4 cups of water.I am using small tea cups if u wish to use a big cup then 2 or 2.5 cup of water

9) Then pressure cook till 3 whistles.

10) My potato and soya chunk gravy is ready!! Garnish this with chopped fresh coriander, little bit of cream and garam masala powder

How to make Arbi in yogurt gravy

I am sharing the recipe of Arbi in yogurt gravy .Arbi is called as "colocasia" in english. This is awesome and a delicious recipe.It is very popular across all over
India. .

          INGREDIENTS

•  Arbi  1/2 kg
• Yogurt  150 gm or 1 bowl
• Coriander powder  2 tsp
• Red chilli powder  1 tsp
• Turmeric powder  1/4 tsp
• Salt 1 tsp or to taste
• 1 pinch of asafoetida (hing)
• Mustard seeds  1/2 tsp (rai)
• Oil for gravy  2 tablespoon
• Oil for frying arbi
• Dry mint leaves /  pudina for garnishing  1 tsp (crushed)

       PROCESS

1. Wash arbi and boil it in pressure cooker till 3 whistles.
   
   
2.  Drain and let the arbi cool and peel the skin and cut into round pieces
3. Fry it in oil for 5-10 minutes till it becomes light golden brown
4.   
5. 
   
    for gravy
   take yogurt in a bowl add coriander powder, red chilli powder, turmeric powder and mix it well.
   
   
   Heat oil in a pan and put hing and mustard seeds and one dried red chilli
   
   now put yogurt in the pan and stir continously till it boils
   
   after boiling keep the gas on low flame and when the oil comes in the gravy , add 2 cups of water and fried arbi.
   
   cover it and keep the flame low for 5 minutes and after that add dried pudina leaves
   
   now arbi is ready to serve.Serve this with hot chappatis