Falafel ( traditional middle- eastern snacks ,  this recipe has my take in this time )

 Ingredients -

 (about 2 cups) dry chickpeas/garbanzo beans

1 small onion, roughly chopped

1/4 cup chopped fresh parsley 

3-5 cloves garlic (I prefer roasted)

1 1/2 tbsp flour

  salt - to taste 

2 tsp cumin

1 tsp ground coriander

1/4 tsp black pepper

dry roasted red chili 2nos

 cardamom - 3 whole pieces 

Vegetable oil for frying

 1 tsp dry roasted seasame

1/4th of dry coconut                    

RECIPE - 

Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight.

Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper,  red chili ,  coconut , seasame seeds and cardamom. 

make a rough coarse mix of the ingredients  , make them into medium size round balls 

fill the pan 1/4 th with vegetable oil ,  let it smoke it medium heat , when oil is hot enough put the falafels in oil fry then golden brown each sides .

take them out in dry napkin to soak up excess oil 

serve with tahini sauce or green coriander chutney 

or put inside a bread with cucumber salad & chutney 

serve hot 

                                   KASHMIRI DUM ALOO ( Cooked in dum pukht method )


                                           For four portions
Ingredients --

                          1) Small sized Potato - 400 gms
                         
                           2) Curd ( Stirred well )- 200gms

                           3)  Ginger ( 1 & 1/2 inch ) - paste

                           4) Nutmeg - 1/2 or small 1 nos

                            5) Mace -    1 nos ( flower )

                            6) Black cardamom - 2 nos

                             7) Coriander powder- 2 tsp

                              8) Kashmiri Red Chilli pdr - 1 tsp

                               9) Kasuri methi -                 1 pinch

                              10) Coriander leaves -          1 bunch

                                11) Tomato ( large )  -          paste

                              12)    salt & sugar               -    To taste

                              13 ) Honey                           - 1 tbs

                               14) oil                                   - to cook

                                15 ) Turmeric pdr                  - 1/2 tsp

                                 16) Cumin seeds                 - 1/2 tsp

                                17 ) asafoetida                      - a pinch
                           
                                18) powder of light roasted Cumin & Fennel - 1/2 tsp



Recipe - 1) Boil or pressure cook the potatoes ( 3 cities enough ) till they are tender . now peel the potatoes , put pinch of salt & turmeric in the potatoes marinate well . keep aside .

              2) Lightly roast nutmeg , mace & black cardamom , now grind them into fine powder .


              3) Heat oil in a pan now lightly fry the potatoes let them turn light brown in both sides , take them out drain excess oil in a napkin ( if any ) .

             4) take curd in a bowl stir it well make sure no lump in the curd , add ginger paste , coriander powder ,  nutmeg , mace , cardamom powder , sugar , salt , kasoori methi , red chili powder, tomato paste, turmeric   in the curd mix it well now marinate potatoes with the mix , keep aside for half hour .

             5) heat oil in a think bottom Handi or pan  add cumin seeds add the potatoes , add little water
                  cover the pan , shimmer the oven , let it cook slow till the oil leave the curry & taste if needs salt or sugar & curry is done .

             6) before taking of the oven add pinch of asafoetida , honey , & cumin , fennel powder ..

              7) garnish with chopped coriander & serve hot with white rice or bread .
             

This Chicken Recipe can be taken as snacks or as side dish with any Chinese meal


                                               Fried Chicken marinated with tea & orange juice




Ingredients -    1) Chicken ( boneless , cut in even medium size) - 200 gms

                        2) Orange ( fresh orange juice )                          - 2 nos .

                         3) tea leaves ( good quality tea )                         - 3 tsp

                         4) Egg ( for marination )                                      - 1 nos

                          5) cornflour ( for marination )                               - 2 tbs

                           6) garlic & pepper corn ( paste)                           - 1/2 tsp

                           7) Fish sauce ( optional )                                       - few drops

                           8) Sugar                                                                - 1 tsp

                            9) salt                                                                    - to taste

                          10) oil                                                                       - to fry


Recipe - 1) wash & clean chicken well , now marinate it with orange juice , tea leaves , garlic & pepper paste , with dash of fish sauce salt & sugar , cornflour & egg , keep it aside or in freezer for about 45 mins to an hour .

               2) heat oil in a pan  put chicken pieces in that fry till they are golden in color , take out in paper napkin to soak up excess oil .

                3) serve them with salad & chili vinegar dip ( to make this dip take vinegar in a bowl add fresh green chilies ( chopped) sugar & dash of salt ) .


 ** to make this dish a side order of Chinese meal  cut onions in chunks also green , yellow , red capsicum in chunks put oil in a fry pan heat it add this vegetables fry them a bit add chicken pieces with dash of light soy sauce & chili sauce  mix them well , for garnish add chopped spring onion on top .


             


                         

                                          Pulao in orange carrot juice with peas



Ingredients - for 4 people

                                            1) Basmati Rice - 250 gms

                                            2) Carrot juice -    4 nos .

                                             3) orange juice -  2 nos .
                     
                                              4) peas            -  50gms

                                              5)  assortment of cashew , almonds - 25 gms

                                              6) cinnamon  stick &  cardamom  - 2-3 nos

                                               7) oil  ( sun flower or soya )        - 2 tbs

                                               8) sugar & black pepper ( crushed) - 2tbs

                                                9) Salt - to taste

                                                10 ) water - to cook

                                                 11) saffron - a pinch ( soaked in warm milk )


Recipe --

                   1) wash & soak the rice for 1/2 hour , then drain it dry .

                    2) add oil in Handi or deep pan  heat than add cinnamon & cardamoms

                    3) now add peas to the oil  fry a bit now add rice mix them well

                      4) add salt & sugar black pepper  mix , now add orange juice & carrot juice see if needed

                         than add water , sub marge the rice but do not add too much water , cover the handi

                      5) low the gas let it cook in slow heat or if in pressure cooker than three- four cities enough .

                       6) un cover add the cashews & pistachios , & pour saffron milk on top mix it well

                       7) serve hot with Paneer curry .




               

                                               

                                       

                                                   

                                                       Jeera Rice with Cashew Nuts  



 I am so on Rice kick today hence after Rice noodles its typical Indian Jeera rice with cashew nuts .. its nice & easy to cook & glorious to eat with  Chicken or Mutton Curry or  for Vegetarians with Panner curry .. Now with on the recipe .


               Ingredients - 1) Basmati Rice - 300gms 

                                    2) Cashew nuts - 25 gms 

                                    3) cumin seeds -   10 -15 gms 

                                     4) Sugar & salt -     to taste 

                                      5) sprig of Coriander leaves 

                                       4) oil  --       to cook 

                                        6)  Clarified butter ( optional ) 

                                         7)  whole cardamom black & green - 2 nos each 

                                          8) clove - 4 nos .

                                          9) Cinnamon - 1 stick 

                                          10) Dried red chili - 2 nos ( fried ) 

                                          11) dry roast cumin seeds & Fennel  & ground them

                                           12) black pepper powder - pinch 

                                             13) water - 4 cups

          
           Recipe -  1) Wash & keep aside the rice  .. put a deep  non stick  pan on heat pour oil or if choose can put clarified butter too  when it reaches its smoking point add cumin seeds  let it crackle add whole spices to the oil 


                         2) add Cashew nuts to oil let it be golden brown & now  add the rice mix it now add salt & 
sugar &  ground spices mix & black pepper powder  it now add 4 cups of water  .. & cover it with lead .. reduce the heat let it cook slowly .. 

                        3) check if rice is cooked properly then take it off heat garnish with fried red chili & coriander leaves & some fried cashew nuts .

                        4) serve  hot with Chicken or mutton curry 




                                        

                                                      Sweet & Sour Noodles



 Ingredients -  1) Rice Noodles  - 200gms

                     2) Chicken  ( boneless) ( cut in strips) - 50gms

                    3) Shrimps -                        50gms

                   4)Shiitake Mushroom ( cut it strips )  -  50gms

                    5) Spring onion -                  2sprigs

                     6) red capsicum ( thin sliced ) 1 nos

                      7) Ginger            ( thin sliced ) 1/2 inch

                       8) Rice wine vinegar - 50ml

                        9) light Soy & dark soy - 25ml

                         10) Fish sauce              - dash of

                         11) Honey -                        10 ml

                         12) Sugar -                           3 tbs

                         13)  Oil -  veg oil ( to fry )

                          14 ) Chicken stock

                           15) seasame seeds & peanuts ( roasted) for garnish

Recipe -               1) take a pan  put it on stove add Vinegar on it then add sugar & honey to it let it boil &

                                 sugar melt . Now add both soy sauces to & dash of fish sauce & let it boil & get thick  
                               now add ginger strips to it . take it off heat . keep aside .

                             2) put another pan in stove add oil to it , when oil in its smoking point add spring onion                                  
                                 capsicum to it  add shrimps , chicken & mushroom to it mix it well add bit salt  
                                 according to taste , now add 2/3 of the sauce to it mix it well . rest keep aside . add    

                                 two Tbs of chicken stock to this mix .
                       
                           3) mean while boil water & soak the noodles for not more than 1 to 1 1/2 mins . then take  

                         noodles out  run under cold water , pour dash of oil in them & rub that oil in the noodles &

                         now add the noodles in the pan mix in smooth motions .

                              4) take out the noodles pour the rest of the sauce over it .. garnish it with pan roasted      

                                seasame seeds & peanuts .

                              5) serve hot



                             

                                       

                                                  Chicken Kasha ( Curry Dhaba style )


Ingredients - 1 ) Chicken leg pieces -  6 nos .

                     2) Potatoes - 3 nos ( medium size peeled & cut in half )

                     3) Onions -   5 nos . ( 2 sliced , & 3 nos paste )

                     4 ) Ginger paste - 3 tbs .

                      5) Garlic paste - 3 tbs

                      6 ) black cardamom - 4 nos

                      7) red chili - 4 nos

                      8) fennel seed - 10 gms

                     9) Nuteg & Mace - 1 nos each

                      10) green cardamom - 4 nos
                 
                       11) red chili powder - 2tsp

                        12) Coriander powder - 2tsp

                         13) salt & Sugar - to taste

                         14) Cashew & raisins - 20 gms

                          15) curd - 250 gms

                         16 ) coriander leaves - a bunch ( chopped )

Recipe - 1) dry roast 2 black cardamom , nutmeg , mace, fennel , red chilies & grind them together .

               2) wash , clean the chicken legs , now marinate legs with curd , onion paste , ginger & garlic paste ( half of them ) rest keep for curry , red chili powder , coriander powder , salt & sugar . keep aside for 45 mins to an hour .


               3) heat oil in pan add first  fry the potatoes & keep them aside , now green cardamoms to it then add sliced onions & fry them till onions are soft , now add Chicken & fry them well .

               4) now add ginger & garlic paste , onion paste , curd , red chili powder , coriander powder , & the dry roasted grounded  powder in a bowl & add it to the curry & adjust the seasonings  , now add little bit water & cover the pan & late the oil leave the masala

               5) when oil leave the masala add the potatoes & water keeping in mind how much thick or thin curry anyone want , also add 2 black  cardamom pods  & another Mace flower to the curry  .

             6) when curry is thick add the cashew nuts & raisins  make sure potatoes are soft & chicken is soft not chewy ..

             7) take them out in serving dish garnish with coriander leaves . or it also can be garnish with light cream .

              8) serve with Rice .