Veg Kadai

Veg Kadai is a delicious gravy recipe made using vegetables in a kadai. Making Veg Kadai takes some time as they need to cook properly. The combination of vegetables used in Veg Kadai can change. 

Ingredients 

For kadai masala powder 

1. Coriander seeds - 2 tsp 
2. Cumin - 1 tsp 
3. Puppy seeds - 1/2 tsp 
4. Green cardamom - 1 
5. Kashmiri red chilies - 2 

For curry

1. Potato - 1/2 cup (chopped) 
2. Carrot - 1/2 cup (chopped) 
3. Beans - 1/2 cup (chopped) 
4. Green peas - 1/4 cup (fresh) 
5. Cauliflower - 12 florets 
6. Capsicum - 1/2 cup (chopped) 
7. Ghee - 2 tsp 
8. Bay leaf - 1 
9. Onion - 2 (finely chopped) 
10. Ginger garlic curshed - 1 tsp 
11. Turmeric powder - a pinch 
12. Red chili powder - 2 tsp 
13. Tomato puree - 1 cup 
14. Kasuri methi - 1 tsp 
15. Garam masala powder - 1/4 tsp 
16. Coriander leaves - few (finely chopped) 
17. Cooking oil - 2 tbsp 
18. Salt as needed 
19. Water as required

Direction/Method 

1. Take a pan and heat on a low flame. 
2. When the pan is hot enough, add 2 tsp of coriander seeds, 1 tsp of cumin seeds, 1/2 tsp of poppy seeds, 2 Kashmiri red chilies and 1 green cardamom. 
3. Roast them till their aromatic smell comes out. 
4. Switch off the flame and allow them to cool down for some time. 
5. When they are not hot anymore, transfer them into a blending jar and blend them into a fine powder. 
6. Keep the masala powder aside. 
7. Take a kadai and add 2 tbsp of cooking oil. 
8. Heat the kadai on a low flame. 
9. When the cooking oil is hot enough, add 1/2 cup of chopped potato, 1/2 cup of chopped carrot, and 1/2 cup of chopped beans. 
10. Sauté them for about 2 minutes. 
11. Add 1/4 cup of fresh green peas, 12 cauliflower florets, 1/2 cup chopped capsicum and a little bit of salt. 
12. Sauté them for about 3 to 4 minutes until there is a little color change. 
13. Transfer them all into a plate and keep them aside. 
14. Use the same kadai and add 2 tsp of ghee into the same kadai along with a bay leaf and 2 onions which have been finely chopped and a tsp of ginger garlic crushed. 
15. Sauté them well. 
16. Add a pinch of turmeric powder, 2 tsp of red chili powder and mix them well. 
17. Add 1 cup of tomato puree and mix it well. 
18. Add 1 tsp of kasuri methi, 1/4 tsp of garam masala powder and the prepared kadai masala powder. 
19. Mix them well. 
20. Add some water as required to adjust gravy consistency and mix well. 
21. Add salt as per taste & mix it. 
22. Cook on a low flame until the cooking oil separates. 
23. Add sautéed veggies and mix them well. 
24. Cover the kadai and cook it for about 3 to 4 minutes on a low flame. 
25. Add few coriander leaves which have been finely chopped. 
26. Mix it well and turn off the flame. 

That's it! Veg Kadai is ready to be served.

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Mushroom Tikka (Tawa version)

Mushroom Tikka is an easy Indian yummy starter and appetizer which is a protein-rich recipe made from mushroom buttons. This tandoori recipe is one of the common dishes found in the restaurants' menu. 

In this Mushroom Tikka recipe, mushrooms are marinated in a spicy batter and pan fried on a tawa, instead of grilling them in oven, tandoor or barbeque grill which can provide smoky flavor. 

Along with mushroom buttons, other veggies are added such as onions, capsicums, potatoes, aubergines, cauliflower and broccoli. 

You can even use tofu or paneer instead of mushrooms. 

Ingredients

1. Mushroom buttons - 10 to 12
2. Onion (cubes) - 10 to 12
3. Capsicum Green (cubes)- 10 to 12
4. Curd (yogurt) - 1/2 cup
5. Gram flour - 1 tbsp
6. Turmeric powder -1/4 tsp
7. Red Chili powder - 1 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/4 tsp
10. Garam masala - 1/4 tsp
11. Kasturi methi - 1/2 tsp
12. Ginger garlic paste - 1 tsp
13. Lemon juice - 1 tsp
14. Salt as per taste
15. Cooking oil - 1 tbsp
16. Chat masala powder - 1/2 tsp for sprinkling

Direction/Method

1. Into a bowl, add 1/2 cup of curd(yogurt), 1 tbsp of gram flour, 1/4 tsp of turmeric powder, 1 tsp of red chili powder, 1/2 tsp of coriander powder, 1/4 tsp of cumin powder, 1/4 tsp of garam masala powder, 1/2 tsp of kasturi methi, 1 tsp of ginger garlic paste, 1 tsp of lemon juice and salt as required.
2. Mix them well together to prepare a thick batter.
3. Add few onion cubes, capsicum cubes and 10 to 12 mushroom buttons.
4. Mix them well until the mushroom buttons and veggies are well coated.
5. Refrigerate for about 30 minutes.
6. After 30 minutes, take tikka sticks and stick veggies and mushroom buttons in an order.
7. Mushroom Tikka is ready to be roasted.
8. Heat a pan, add 1 tsp of cooking oil.
9. Place the tikka and roast them on a low flame.
10. Pour 1 tsp of cooking oil on the top of the tikka.
11. Turn the tikka and roast them on all the sides.

That's it mushroom tikka is ready to be served.

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Sweet and Salt Lime Juice

Sweet & Salt Lime Juice is an all-time favorite drink for everyone. This version of Sweet & Salt Lime Juice is without soda which is good. This refreshing drink beats the summer.

Ingredients

1. Lemon Juice - 3 tbsp
2. Sugar - 2 tbsp
3. Green Cardamom - 2
4. Ginger - a small piece (chopped)
5. Salt 2 pinch
6. Water - 2 glasses
7. Ice cubes - few 

Directions

1. Into a blending jar, add a small piece of finely chopped ginger, 2 green cardamoms, 3 tbsp of lemon juice, 2 tbsp of sugar, a pinch of salt, 2 glasses of water and few ice cubes 
2. Blend them well.
3. Take a strainer and strain the juice into a bowl.
4. Pour the juice in a serving glass.
5. Lastly, add some ice cubes and garnish with a lemon slice.
6. That's it! Sweet and salt juice is ready to be served. 

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Malai Kofta

Malai Kofta is a tasty, popular vegetarian, creamy gravy made of tomatoes and cashew nuts. 

These koftas are vegetarian balls dunked in delicious gravy and served as kababs. They are made either with paneer and potato or with veggies like bottle gourd, mixed vegetables or raw bananas. 

Making any kofta based gravy takes time since the koftas have to be prepared first and then the gravy. However, you can make the curry base or the kofta mixture a day before and refrigerate. You can either make the curry or kofta first.

Ingredients (for kofta balls)

1. Paneer - 1 cup (scrambled)
2. Potato - 1 cup (boiled & scrambled)
3. Corn Flour - 2 tbsp
4. All-Purpose Flour (Maida) - 1 tbsp
5. Ginger - 1 tsp (finely chopped)
6. Cashews Nuts - 1 tbsp (chopped)
7. Green Chilies - 1 tsp (finely chopped)
8. Cooking Oil for deep fry
9. Garam Masala Powder - 1/2 tsp
10. Coriander Leaves - few (chopped)
11. Salt as per taste

Ingredients (for gravy) 

1. Onions - 1 (chopped)
2. Tomatoes - 1 1/2 cup (chopped)
3. Cashew Nuts - 10 to 12
4. Cinnamon Sticks - 1 inch
5. Cloves - 5
6. Green Cardamom Pods - 2+2
7. Bay Leaf - 1
8. Ginger Garlic Paste - 1 tbsp
9. Red Chili Powder - 1 tsp
10. Garam Masala Powder - 1/2
11. Coriander Powder - 1 tsp
12. Kasturi Methi - 1/2 tsp
13. Sugar - 1/2 tsp
14. Water as required
15. Salt as needed
16. Fresh Cream - 3 to 4 tsp

For garnishing 

1. Fresh cream
2. Coriander leaves - few (finely chopped)

To make koftas

1. In a bowl, add a cup of scrambled paneer, a boiled potato which has been scrambled, 2 tbsp of cornflour, a tbsp of all-purpose flour, a tsp of finely chopped green chilies, a tsp of finely chopped ginger, 1/2 tsp of garam masala powder, salt as per taste, few chopped coriander leaves and a tbsp of chopped cashew nuts.
2. Mix all the ingredients well.
3. Make round or oval shaped koftas from the dough.
4. Take a pan and add some cooking oil for deep frying.
5. Heat the cooking oil from some time.
6. When the cooking oil is hot enough, drop the koftas one by one.
7. Deep fry them until they are golden in color on a low flame.
8. Gently rotate the koftas and fry them evenly on all sides.
9. When they are done, transfer them on a plate with tissue paper and keep them aside.

To make gravy for koftas

1. For blending, take another pan and add a tbsp of cooking.
2. When the cooking oil is hot enough, add 2 cardamom pods, 5 cloves, an inch of cinnamon stick, a cup of chopped onion and 1 tbsp of ginger garlic paste.
3. Sauté them until the onions becomes translucent.
4. Add 1 1/2 cup of finely chopped tomatoes and sauté until they become soft and mushy.
5. Add 12 to 15 cashews and sauté for a minute.
6. Turn off the stove and add some water to cool them down.
7. When they are not hot anymore, transfer hem into a jar.
8. Blend them into a smooth puree and keep it aside.
9. Take another pan and add 2 tbsp of cooking oil. 
10. When the cooking oil is hot enough, add 2 green cardamom pods, a bay leaf, a tsp of red chili powder, 1 tsp of coriander powder, and 1/2 tsp of garam masala powder.
11. Mix them well.
12. Add the prepared puree using a strainer and mix them well.
13. Add 1/2 tsp of sugar and salt as per taste.
14. Mix them well.
15. Cook the gravy until it thickens or traces of oil are on the top.
16. Add add 3 to 4 tbsp of fresh cream and 1/2 tsp kasturi methi.
17. Mix them well and turn off the flame.
18. The gravy for koftas is ready and koftas are served with the gravy to which fresh cream will be added.

Serving malai koftas with gravy

1. Transfer the gravy to a deep dish and add the deep-fried koftas into the gravy. Otherwise, they will not remain crispy.
2. Garnish with some more cream and with coriander leaves, if desired.

Malai Kofta recipe is best meant for special occasions and it is served with chapatis, rotis, naan, rumali rotis or jeera rice. 

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Chicken Ghee Roast

The roasted chicken recipes are simple, easy to prepare a mouthwatering dish that looks and tastes wonderful. This is good food for the family when prepared at home instead of ordering from a food restaurant. 

They are roasted with cooking oil and ghee, seasoned with spices, flavored with garlic ginger paste, prepared in 5 minutes.

Ingredients

1. Chicken - 500 grams (washed & cleaned)
2. Curd - 2 tbsp
3. Ginger Garlic Paste - 2 tbsp
4. Red Chili Powder - 1 tbsp
5. Cumin Powder - 1 tsp
6. Turmeric Powder - 1/2 tsp
7. Garam Masala Powder - 1/2 tsp
8. Black Pepper Powder - 1 tsp
9. Coriander Powder - 1 tbsp
10. Lime juice - 1 tbsp
11. Salt - as per taste
12. Cooking Oil - 2 tbsp
13. Ghee - 2 tbsp
14. Curry Leaves - few
15. Green Chilies - 2 (half-slit)

Direction/Method

1. In a mixing bowl, add 500 grams of washed and cleaned, medium-sized chicken pieces with 2 leg pieces. Use medium-sized chicken pieces for this recipe. But if you use smaller pieces of chicken it will get burnt and becomes dry.
2. Add 2 tbsp of curd, 2 tbsp of ginger garlic paste, 1 tbsp of red chili powder, 1 tsp of cumin powder, 1/4 tsp turmeric powder, 1/2 tsp of garam masala powder, 1 tsp of black pepper powder, 1 tbsp of coriander powder, 1 tbsp of lemon juice and salt as per taste.
3. Water is not required for this recipe because curd provides sufficient moisture for cooking the chicken.
4. Mix it well and ensure all the masalas are coated well with chicken pieces.
5. Close the lid and marinate the chicken pieces for about an hour.
6. In a pan, add 2 tbsp of cooking oil and 2 tbsp of ghee.
7. Let the ghee melt. Chicken pieces dry roasted in ghee enhances the flavor of this recipe. The masala gets roasted very well and clings on to the chicken pieces.
8. Add marinated chicken pieces one by one.
9. Spread it all over the pan.
10. Dry roast the chicken on a medium flame for few minutes.
11. Flip it and dry roast them until they are evenly cooked and roasted on all sides. While roasting the chicken pieces in ghee over a low flame add a nice texture and taste to the roasted chicken.
12. Add 2 half slit green chilies and few curry leaves.
13. Mix and fry for a minute.
14. That's it! The chicken ghee roast is ready to serve.

This chicken ghee roast is an excellent side dish for rice varieties.

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