Monday, February 12, 2018

Chicken soup - kids fav


Chicken soup - kids fav





  •  Boneless Chicken (thigh meat) - 2 lbs
  • Butter - 2tbsp 
  • Olive oil - 2 tbsp
  • Chicken stock - 1 whole box ( 940ml)
  •  Water - 1 cup
  • Heavy Cream/Double Cream - 200 ml
  • Spring Onion - 1/2 cup chopped small
  • Celery Stalk - 1 cup chopped small
  • parsley - 1/4 cup (for garnishing) (optional)
  • Cloves Garlic - 2 big cloves chopped fine
  • Salt - to taste
  • Pepper - 1 tsp or more according to ur taste
  • Paprika - 1/2 tsp
  • Red chili powder - 1/4 tsp
Method :
1. Heat wok and add butter and olive oil.
2. Add spring onion and celery and fry for 5 mins
3. Now add chicken and fry nicely and let chicken cook for 5-10 mins
4. Now add chopped garlic and fry for 2 mins
5. Now add chicken stock and water 
6. Check the spice n salt and let it boil nicely like 5 mins
7. Switch of the stove and add heavy cream and mix well.
8. Garnish with parsley and serve.



Thursday, February 1, 2018

Paneer and Bell Pepper stir fry


Paneer and Bell Pepper stir fry



Paneer (Indian cottage cheese) - 12 cubes ( marinate with little red chili powder, coriander powder, jeera powder, turmeric, salt and Ghee)
Bell Pepper - 1 whole and chop in to bite size pieces
Onion - 1/4 and chop into bite size pieces
Any Spice powder - to taste
Salt - to taste
Ghee - 1tbsp (you can use oil also)

Method:

1. Heat oil in a pan, Add paneer and fry nicely and put them away in separate plate
2. Now in same pan, add onion, Bell pepper n stir nicely few mins until they are cooked but crunchy
3. Now add Paneer back  to pan n add spice powder n salt if necessary and stir well.
4. Squeeze lemon juice while eating.
 
 
 
 

Gluten free : Cauliflower Upma


Now a days, I am trying to make healthy choices and decided to do Low carb day. So decided to make cauliflower upma. This is my first time trying, I was little skeptical how it will taste but it turned out to be v good and tasted close to regular upma.




Ingredients :
Cauliflower - shredded - 100 gms or 1/2 cup (Wash and shred the cauliflower into small pices and spread it on a paper towel and dry.) or you can buy readymade shredded packet from Costco or any available stores.
Urad dal - 1/4 tsp
Chana dal - 1/4 tsp (optional)
mustard seeds - 1/8 tsp
Cumin seeds -1/8 tsp
peanuts - 10
curry leaves - 8 petals ( chopped)
dry red chili - 1 broken
Green chili - 1 chopped
Lemon juice - 1 tsp


Method :

1. Heat oil in a pan and add Chana dal, urad dal, mustard seeds, cumin seeds, peanuts and green chili, curry leaves and dry red chili and fry nicely.
2. Now add cauliflower and salt n keep stirring until cauliflower is done ( app 7 mins)
3. Squeeze the lemon juice when eating.


 

Sunday, January 28, 2018

Noodles with Paneer

Noodles with panner




Noodles - top ramen - 3 packets (boil the noodles and strain and wash with cold water)
Paneer - 12 cubes ( marinate with little red chili powder, coriander powder, jeera powder, turmeric, salt n ghee)
Onion - 1/4 cup - chopped
mixed vegetables - 1/2 cup
soya sauce - 2 tbsp
noodles masala packet - 3

Method :

1. Heat oil in a pan, Add paneer and fry nicely and put them away in separate plate
2. Now in same pan, add onion, mixed veggie's n fry nicely
3. Now add masala packets and stir well
4. Now add boiled noodles and soya sauce.
5. mix well and check salt n serve.

Shrimp Biryani in Insta Pot


Shrimp Biryani in Insta pot


for marination
Shrimp - 3-4 lbs
Red chili powder - 1tsp
Turmeric - 1/2 tsp
Coriander powder - 1tbsp
green chili - 1 chopped
ginger garlic paste - 2 tsp
mint leaves - 1/4 cup

Dry garam masala:
bay leaf - 2
black cardamom - 2
green cardamom - 2
cinnamon - 2 inch
star anise - 1
mace - 1
pepper corns - few
cloves - 5


Rice : 4 cups  ( soak for 30 mins)

For curry preparation :
Onion - 2 medium (chopped)
tomato - 2 medium ( chopped)
mint - 1/4 cup
coriander leaves - 1/4 cup
biryani pulao masala - 2 tsps ( i used Shan biryani masala)
oil - 2 tbsp
Ghee - 2 tbsp



Method :

1. Plug in INSTA POT and tap sauté mode in medium.
2. Heat 2 tbsp ghee and oil
3. Add Dry masalas and fry for few secs
4. Now add onion and fry till golden brown
5. Now add ginger garlic paste n stir for min
6. Now add tomato and stir well and let it cook for 5 mins
7. Now add biryani masala and stir well
8. Now add mint leaves and coriander leaves n give a mix
9. Add marinated shrimp and stir well and cook for 10 mins covered with normal glass lid.
10. After 10 mins Open the lid and you will see shrimp with gravy.
11. Now add soaked and drained rice on top of shrimp and spread.
12. Now add 3.5 cups of water ( as you have enough water in shrimp already from gravy)
13. check the salt and close the lid and stop saute mode.
14. Now press Manual mode and keep time as 6 mins and close the Insta Pot and seal the vent.
15. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish.
16. serve with your fav Raita.

Tuesday, January 9, 2018

Sreshta Lunch Box series - 5. Carrot and tomato egg rice



Rice - 1/4 cup cooked
Onion - 1/4 chopped finely
Carrot - 1/4 cup ( chopped finely)
Tomato - 1/2 chopped
Egg - 1
Lemon - 1/2 juice or you can use Aamchur powder
Green chili - 1 deseeded and chopped
Turmeric - 1/4 tsp
salt - as needed
Choley masala - 1/4 tsp

Seasoning :
chana dal - 1/4 tsp
urad dal - 1/4 tsp
mustard seeds - 1/8 tsp
cumin seeds - 1/4 tsp


 Method :

1. Heat oil in a pan
2. Add seasoning items, Onions and green chili and fry nicely
3. Now add turmeric, salt n mix well
4. Now add Carrot and fry for 1 min
5. Now add Tomato and let it cook and oil ooze out
6. Add Rice and mix well and check salt and check chilly masala n mix well.
7. Squeeze lemon and mix well.

Wednesday, December 27, 2017

Lobia curry





method :

1. Heat oil in a pan and cumin seeds and stir well.
2. Now add onions and make it light brown.
3. Now add turmeric g.g paste and coriander powder and fry nicely.
4. now add tomato, green chili pulp and fry till oil oozes out
5. Now add 1/2 tsp red chili powder and add 1/2 tsp garam masala.
6. Now add black eyed peas with water and cook for 5 mins
7. garnish with coriander leaves.