Vegetable Cutlet Recipe

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   Vegetable Cutlet is a quick tea time Indian snack recipe made with mix vegetables like potatoes, peas, etc. Serve vegetable cutlet as a tea time snack or appetizer with some green chutney or any dip.

Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Yield : 13 Cutlets

Ingredients :
• Potatoes – 3, cubed,
• Green peas – ½ cup,
• Carrots – 2, cubed,
• Coriander leaves – 3 tsp,chopped,
• Salt – 1 tsp,
• Ginger – ¾ tsp, grated,
• Green chilli paste – ½ tsp,
• Garam Masala Powder – ½ tsp,
• Bread crumbs – 1 cup,
• Oil - As required,
• Onion – 1, finely chopped,
• Cumin powder – 1 tsp,
• Turmeric powder – 1 tsp,
• Lemon juice – 1,
• Water – ½ glass.
For Coating :
• Rice flour – 2 tsp,
• Bread crumbs – ½ cup.

Methods :
 
   Take a pressure cooker and add all veggies and water and brings a pressure from 3 whistles. Then switch off the flame. And completely cooled down naturally.
 
   Then Drain off excess water. Then put the veggies in a mixture bowl and bread crumbs and mash them well. Then add salt, grated ginger, garam masala powder, green chilli paste, onion, cumin powder, turmeric powder, lemon juice, Coriander leaves. Mix everything to make a non sticky dough.
 
   Then divide the cutlet dough into 13 parts. Then make a round shape ball and smashed with hands. And make a thick cutlet. And keep it aside.
 
   Then take a coating bread crumbs in a plate. Keep it aside. Then take a rice flour on a mixing bowl. Pour a just water into rice flour for make a thin batter. Keep it aside also.
 
   Then dip the vegetables cutlet into rice flour paste on both sides. And coat with bread crumbs. Repeat this step for every cutlet. Then place them back on a plate and keep it aside for 5 to 10 mins.
 
   Finally take a pan and hot the oil. Once the oil was hot add the vegetable cutlet and cook until they are turn into golden and crispy on both sides. Serve hotly with green chutney or any sauce.
 

Gujarati Kadhi Recipe

   We all love Kadhi. Kadhi's are excellant for summers as they are cooling every region in india has their own way of making kadhis like Punjabi kadhi, Rajasthani kadhi, Maharahsrian kadhi and so on.

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Yield : 4 Servings

Ingredients :

• Curd - 2 1/2 cup,
• Gram flour - 3 tsp,
• Asafoetida - A pinch,
• Jaggery or Sugar - 1 tsp,
• Salt - 1 tsp,
• Water - 2 1/2 cups,
• Oil or Ghee - 1 tsp,
• Cumin seeds - 1/4 tsp,
• Mustard seeds - 1/2 tsp,
• Cloves - 2,
• Ginger - 1/2 inch, chopped,
• Curry leaves - 1 spring,
• Red chillies - 2, broken, deseeded,
• Green Chillies - 2, chopped,
• Coriander leaves - For garnishing,
• Cinnamon stick - 1, inch,
• Fenugreek seeds - 1/4 tsp.

Methods :

   Take a bowl and mix the curd, gram flour, asafoetida, jaggery, salt and water. Mix it well using a whisk.

   Heat a pan and pour in the mixture. Keep stirring till the curry thins out. As the curry thins out, add the seasoning and boil the curry for 5-6 mins.

Now how to make Seasoning :

   Take a small lid heat ghee and add cumin seeds, mustard seeds, cloves, ginger, green chillies, red chillies, curry leaves, cinnamon stick and fenugreek seeds.

   Garnish kadhi with coriander leaves and serve hot Gujarati kadhi with rice or phulka 

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Chana Kulcha Recipe

   Spicy Chickpeas with a burst of flavours. A popular recipe from the Punjab region that goes best with kulchas. It is one of the popular street food. 

Prep time : 10 mins 

Cook time : 30 mins 

Total time : 40 mins 

Yield : 4 Servings 

Ingredients :

   For Chole Chana :

• Chickpeas - 4 cups,
• Baking soda - 2 tsp,
• Salt - 3 tsp,
• Mango powder - 2 tsp,
• Red Chilli powder - 1 tsp,
• Black Pepper powder - 2 tsp,
• Cumin powder - 2 tsp,
• Garlic - 2 tsp, powdered,
• Ginger - 2 tsp, dry,
• Coriander powder - 2 tsp,
• Carom powder - 2 tsp,
• Cinnamon powder - 2 tsp,
• Chaat Masala - 1 1/2 tsp,
• Chana Masala - 1 tsp,
• Onion - 1, finely chopped,
• Tomato - 1, chopped,
• Pudina chutney - 1 tsp,
• Imli paste - 1 tsp,
• Coriander leaves - 1 cup, chopped,
• Lemon Juice - 2 tsp.

For Kulcha :

• Maida - 3 cups,
• Salt - 1 tsp,
• Ajwain - 1/2 tsp,4
• Oil - 2 tsp,
• Vinegar - 1 cup + 1 tsp,

For sprinkle on Kulcha :

• Coriander leaves - 1 tsp, chopped,
• Carom powder - 1 tsp.

Methods :

For Chana :

1. Soak chickpeas in water with baking soda and keep them overnight. 
2. Boil the Chana with little salt and drain boiled chana properly.
3. Take a big bowl add chana, onion, tomato, coriander leaves and ginger. Mix well.
4. Now add salt, red chilli powder, chaat masala, mango powder, black pepper powder, cumin powder, garlic powder, coriander powder, carom powder and cinnamon powder. Mix well. 
5. Then add lemon juice, pudina chutney and imli paste. Mix well. Transfer it to a serving bowl.
6. For sprinkle, mix coriander leaves and carom powder in a bowl. Keep aside till use.

For Kulcha :

1. Take a bowl add maida, salt, ajwain and oil. Mix all of them very well till the mixture is crumbly like bread crumbs.
2. Add vinegar little by little and knead the dough. Consistency of the dough should be normal. Rub the dough with little oil. Cover it and keep aside for 15 mins.
3. After 15 mins, heat pan on a medium flame. Take a medium size ball from the dough. Roll it like a thick puri. Take water in a bowl.
4. Take Kulcha on your hand and wet one side of the Kulcha with water. Place the wet side of the Kulcha on the hot pan. Wet side of the Kulcha should touch the pan.
5. Brush little oil on the top of the Kulcha and sprinkle the coriander leaves and carom mixture. Cook on a high flame for few mins and then turn the pan upside down on the high flame.
6. Let it cook till the black spots appear on it. Kulcha will come out easily from the pan then cook it on open flame on high with the help of ladle.
7. When Kulcha cooked place it on a serving plate and serve hot with chatpata chana.

Bhindi Masala Recipe

   A delicious, spicy Bhindi made in a jiffy for a quick meal. Bhindi is a vegetables loved by kids and adults also alike. It can be easily made as a dry sabzi. It is a perfect dish for lunch.

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Yield : 3 Servings

Ingredients :

• Bhindi - 250 gm,
• Oil - 4 to 5 tsp,
• Water - As required,
• Cumin seeds - 1 tsp,
• Onions - 2, finely chopped,
• Green Chilli Ginger Garlic paste - 1 1/2 tsp,
• Turmeric powder - 1/4 tsp,
• Salt - As required,
• Black Pepper powder - 1/4 tsp,
• Sugar - 1/2 tsp,
• Lemon juice - 1 tsp, 
• Tomatoes - 2, finely chopped,
• Garam Masala Powder - 1 tsp,
• Kasuri Methi - 1/2 tsp,
• Coriander leaves - 2 tsp.

Methods :

   Rinse bhindi very well under running water and drain them. Chop off both the ends and discard them. Chop the bhindi to 3/4 inch pieces.

   Take a pan, heat oil, then add cumin seeds, when they begin to splutter add onions, and cook until they turn golden.

   Add green chilli ginger garlic paste and saute it for few mins. Then add tomatoes, salt and cook it until the tomatoes are soft and mushy.

   Then add turmeric powder and garam masala powder and saute for a minute. Pour water and mix well. Stir again for 2 mins. Then check the salt taste and adjust as needed.

   Now add bhindi, mix it properly with all spices. Then sprinkle black pepper powder, kasuri methi and sugar. Mix well.

   Cover the pan and cook on a low flame until bhindi turns slightly tender and the aroma comes out.

   After bhindi are ready to cooked, open the pan cover and add lemon juice, coriander leaves and evaporate any excess moisture. Serve bhindi masala with roti or rice..

Chicken Schezwan Fried Rice Recipe

   A chicken schezwan fried rice is a mildly, spicy, hot and delicious with soft and tender chicken chunks. Quick. Quick, hot and spicy chicken fried rice made with schezwan sauce. If you are a spicy food lover, then this is a perfect recipe for you, since it is not only tastes delicious but is also very easy to make at home with pre-cooked rice and schezwan sauce.

Prep time : 30 mins
Cook time : 15 mins
Total time : 45 mins
Yield : 3 Servings

Ingredients :

• Oil – 3 tsp,
• Egg – 1, beaten,
• Salt - As required,
• Black Pepper powder – 1 ½ tsp,
• Ginger – ½ inch, grated,
• Garlic – 6 to 7, chopped,
• Green Chillies – 2, chopped,
• Green onions – 2 to 3, white portion bunch, finely chopped,
• Chicken – 500 gm, boneless, cut in a small pieces,
• Water – For sprinkle,
• Onions-  2, finely chopped,
• Cabbage – 1, chopped,
• Green Onions – 2 to 3 bunch, finely chopped,
• Capsicum – 2, finely chopped,
• Carrots – 2, finely chopped,
• Coriander leaves – 2 bunch, finely chopped,
• Schezwan Chutney – 3 to 4 tsp,
• Red Chilli sauce – 2 tsp,
• Green Chilli sauce– 2 tsp,
• Vinegar – 1 tsp,
• Basmati Rice – 1 cup, cooked,
• Soy sauce – 1 tsp,
• Sugar – ½ tsp,
• Tomato ketchup – 2 tsp.

Methods :
 
   Take a pan add 1 tsp oil, once oil will be heated, take a small bowl and beaten the egg with little salt and 1 tsp black pepper powder and beat it properly. After oil was heated, add beaten egg and cook it until they are golden brown egg. After cook the egg keep it aside.
 
   Then take a same pan add remaining oil, ginger, garlic and green chillies, saute for a minute. Then white portion of green onions. Cook for a minute. Then add chicken pieces, sprinkle little salt and water. Cover the pan and cook on a low flame for 10 mins. Then add all chopped vegetables like onions, cabbage, carrot, green onions, capsicum and coriander leaves. Cook it until they are half cooked. After vegetable are half cooked add schezwan chutney, red chilli sauce, green chilli sauce, sugar and vinegar. Mix it properly. And cook until the oil becomes come out from vegetables.
 
   After vegetables are cooked add cooked basmati rice and sprinkle some salt and mix properly. Then add soya sauce, cooked egg,  some chopped coriander leaves and mix it properly. Cover the pan and cook on a low flame until the rice are coated with all spices and vegetables.
 
   Before serving garnish with chopped green onions and serve with chicken soup or vegetable soup.
 
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Butter Chicken Recipe

   Butter Chicken is one of the most popular curries at any Indian restaurant around the world. This Butter Chicken recipe is one of the best you will try, you will love it! The curry sauce is out of this world. Butter Chicken is also know as chicken makhani is one of the most popular and delicious dishes. It is best served with Jeera Rice, Naan, Plain basmati rice, Roti or Paratha.

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Yield : 3 Servings

Ingredients :
• Chicken – 500 gm,
• Salt – As required,
• Lemon Juice – 1,
• Ginger Garlic paste – 1 ½ tsp,
• Oil – 1 tsp,
• Kashmiri Red Chilli powder – 2 tsp,
• Hung Curd – 1 cup,
• Water – 1 cup,
• Tomatoes – 500 gm, roughly chopped,
• Onions – 50 gm, roughly chopped,
• Bay leaf – 1,
• Cinnamon stick – 1,
• Black Cardamom – 1,
• Green Cardamom – 2,
• Cloves – 2,
• Garlic cloves – 6,
• Ginger – 1 small piece,
• Butter – 3 to 4 tsp,
• Cashews – 12,
• Green Chilli – 1 ½ slitted,
• Turmeric powder – ¼ tsp,
• Coriander powder – 1 tsp,
• Fenugreek leaves – 1 tsp,
• Sugar – ½ tsp,
• Cream – 4 tsp,
• Coriander leaves – Few chopped.

Methods :

For First Marinated :
 
   Take a bowl add chicken, salt, half lemon juice, ginger garlic paste, and mix well. Keep it aside for 20 mints.

For Second Marinated :

    After 20 mints take another bowl, add oil and 1 tsp kashmiri red chilli powder and whisk well. Then add hung curd, salt, half lemon juice and whisk well. Afterwards add first marinated into second marinated. Mix well. Keep it aside for overnight.

For Grilling Chicken :
 
   After marinated time complete, take a grill pan, add marinated chicken and cook the first side very well. And then turn on another side. Cook until the chicken are cooked.

For Making a Butter Chicken :
 
   Take a kadai, add water, tomatoes, onions, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, garlic cloves, half ginger, 1 tsp kashmiri red chilli powder, 1 tsp butter and cashews. Cover the kadai and cook on a medium flame until the tomatoes are soft.
 
   After tomatoes mixture are cooked, switch off the flame add keep it aside for cool down. Then take a jar and add cooked tomatoes mixture and make a fine puree. After make a fine puree strains the puree.

    Now heat kadai again add, remaining butter, remaining ginger, remaining kashmiri red chilli powder and saute lightly. Then immediately add puree, little water, coriander powder, salt, fenugreek leaves, sugar and add chicken. Mix well. Then cover the kadai and cook the chicken on low flame for 5 mins.
 
   Now for garnishing add cream and some coriander leaves. Mix it and serve hot.
 
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Perfect Palak Paneer Recipe

   

   The Indian dish combines fresh spinach and paneer in a creamy curry. Palak paneer is one of the most popular paneer dishes. It is absolutely wonderful with cooked basmati rice, jeera rice, naan or paratha.

Prep time : 15 mins

Cook time : 25 mins 

Total time : 40 mins 

Yield : 4 Servings 

Ingredients :

• Spinach - 350 gm,
• Tomato - 1, big chopped,
• Green Chilli Ginger Garlic paste - 2 tsp,
• Oil - 3 tsp,
• Onions - 2, finely chopped,
• Water - 1/2 cup,
• Garam Masala - 1 tsp,
• Turmeric powder - 1/4 tsp,
• Red Chilli powder - 1/4 tsp,
• Salt - To taste,
• Cream - 2 to 3 tsp,
• Paneer - 225 gm, cut into cubes,
• Fenugreek leaves - 1/2 tsp,
• Lemon juice - To taste,
• Cumin powder - 1 tsp,
• Coriander leaves - 4 bunch, chopped.

Methods :

   To a pot of boiling water and little salt and then spinach leaves to it. Blanch the spinach leaves for 2-3 mins until wilted.

   Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

   Take a jar, add spinach and tomato. And make a fine puree.

   Take a pan, heat the oil on a medium flame, once oil was hot, add green chilli ginger garlic paste. Saute for few mins. Then add onion and cook it until they soft and transculent.

   Afterwards add spinach puree and mix. Also add water at that point. Cover the pan and let it simmer for 10 mins on medium flame. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

   Once the spinach is cooked add garam masala, turmeric powder, red chilli powder, salt and cumin powder. Mix well and cook for a minute.

   Youcan also add 1/2 tsp sugar if you like. Then add cream and mix it properly. Stir in the paneer and mix. Let the curry simmer for 3-4 mins. Then switch off the flame add lemon juice, kasuri methi and coriander leaves and mix.

   Serve Palak Paneer hot with naan or rice.

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