Sunday, 25 November 2012


Chicken Pulao with Nuts
chicken rice
chicken pulao with nuts
Ingredients:
Boneless chicken - small pieces
Cooked basmati rice
Crushed nuts
Chopped yellow capsicum
Chopped tomato
Lemon juice
Black pepper powder
Salt
Grated ginger
Chopped green chilli
Soya sauce
Chilli sauce
Whole mace
Cornflour
Chopped yellow capsicum
Turmeric powder
Ghee
White oil
Preparation:
Marinate the chicken pieces with lemon juice, salt and black pepper powder for 10-15 minutes. In a bowl take cornflour, grated ginger, soya sauce, salt and little water and make a batter. In the mean time, heat oil in a deep pan. Dip the chicken pieces in the batter and fry it till the chicken become golden and keep aside. In another pan heat ghee and put whole mace. When you get sweet smell from it, add crushed nuts, turmeric powder, chopped tomato, two types of capsicums, green chilli, and chilli sauce and stir it. Now add cooked rice, salt and fried chicken and mix well lightly. Serve hot.

Sweet Pulao
Rice, Swet rice, Indian pulao, polao, Bengali pulao
Sweet Pulao



Ingredients:
Long grain basmati rice – 2 cups
Ghee
Sugar
Salt
Cinnamon
Green cardamom
Cloves
Caraway seeds
Mace powder
Nutmeg powder
Star anise (optional)
Bay leaf
Cashew nuts
Kismis (raisins)
Yellow color
Water – 3 ¼ cup
Preparation:
Soak the rice with yellow color for 2 hours. Now take ghee in a micro safe bowl and add all whole spices and heat it for 1 minute. Now add cashew nuts and kismis and fry it for 1-2 minute. Add soaked rice and stir it well. Fry it and add salt, mace and nutmeg powder and water. Keep it in medium power for 10 minutes. After that remove it from oven and add sugar and keep in oven for another 7-8 minutes. Serve hot.

Palak Murg

Palak Murg, Palak Chicken, Chicken in spinach sauce, non veg easy steps to cook
Palak Murg

Ingredients:
Palak (spinach) – 4 bunches
Chicken – 400 gems
Chopped onion – 2 medium
Chopped garlic – 5-6 cloves
Ginger paste – 1tsp
Green chilli paste – ½ tsp
Curd – 2 tbsp
Kashmiri red chilli powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Salt
Garam masala powder – ½ tsp
Lemon juice – 1 tbsp
Sugar – 1pinch
Cumin seeds
White oil
Preparation:
Boil palak and put in a grinder to make a smooth paste. Marinate the chicken with curd for 10-15 minutes. Heat oil in a pan and add a little bit of sugar and cumin seeds. When the sugar is dissolved add chopped onion and garlic. After few moments add ginger – green chilli paste and fry it till you start getting the nice aroma. Now add marinated chicken, red chilli powder and cumin-coriander powder and stir it till oil comes out from the chicken. Add salt and palak paste and mix it very well. Cover the pan till the chicken becomes soft. Now add garam masala powder add mix it well. Just wait for 2 minutes and remove pan from the fire. Now add lemon juice and serve hot with paratha or roti.
Note: If you want to make it greener, don’t use chilli powder.

Friday, 23 November 2012

Mexican Prawn Rice with Salsa
Prawn, rice, Mexican rice
Mexican Prawn Rice with Salsa
Ingredients:
Cooked long grain rice
Medium size prawn
Chopped green capsicum
Chopped red capsicum
Chopped yellow capsicum
Onion
Garlic
Ginger
Lemon juice
Red chilli
Green chilli
Tomato ketchup
Salt
Coriander leaves
Chopped tomato
White oil
Pepper powder

Preparation:

Blend red chilli, onion, garlic, salt and chopped tomato together and make a paste.

Salsa: Mix chopped tomato, onion, ginger, garlic, green chilli, tomato ketchup, lemon juice and coriander leaves in a blender and keep aside for long time.

Rice: Marinate prawns with salt and pepper powder. Heat oil in a flat pan and add the prawns. Saute the prawns and keep aside. In the pan put capsicum, chopped tomato and the blended paste and mix well. Add prawns and salt and fry it. Add cooked rice and mix well but dot it lightly so that the grains do not break. Remove from the fire and spread chopped coriander leaves. Serve hot with large amount salsa.

Wednesday, 21 November 2012


Sweet Mutton

Mutton, easy to cook mutton recipe, easy2cook,
Sweet Mutton
Ingredients:
Mutton medium pieces
Chopped tomato
Curd
Turmeric powder
Red chilli powder
Sliced onion
Ginger paste
Cumin seeds
Garam-masala powder
Chopped coriander leaves
Sugar
White oil

Preparation:
Marinate mutton with curd and turmeric powder for 3-4 hours. Now heat oil in a pan and put cumin seeds. When aroma starts coming out from it add sliced onion. Fry till it becomes golden and add ginger paste. Add a large amount of chopped tomato and stir it. After 2-3 minute add marinated mutton, red chilli powder and salt and mix well. Stir well till oil comes out from the mutton. Now shift it from pan to a pressure cooker and cover it. Keep it in low flame for 15 minutes or 5-6 whistles. When the mutton becomes soft add sugar and garam masala powder and mix it in low flame. Add chopped coriander leaves and serve hot with pulao, naan or paratha.

Palak Paneer
Paneer, punjabi paneer
Palak Paneer
Ingredients:

Palak (spinach) – 7bunch
Paneer small cubes – 150gms
Chopped garlic – 8-10 cloves
Kashmiri red chilli powder – 1tsp
Salt
Sugar – 1pinch
White oil or ghee

Preparation:

At first wash palak well. Now boil palak and put in a grinder to make a smooth paste. Heat oil in a pan and add chopped garlic and sauté it for ½ minutes. Add a pinch of sugar and red chilli powder. Stir constantly. Now add palak paste and salt. Stir it and when oil comes on the surface add paneer cubes. Now mix it lightly and serve hot with roti or naan.


Monday, 19 November 2012

Easysteps2cook, easy steps to cook, Rohu, vetki, fish recipe, sumana
Machli Chaman

Machli Chaman is an easy to cook fish curry. It requires comparatively large Rohu pieces than regular fish curry. Learn how to cook this delicious fish preparation at home.


Ingredients:
Ruhu fish large pieces
Tomato puree
Curd
Nutmeg powder
Onion paste
Ginger paste
Garlic paste
Red chilli powder
Cashew paste
Green chilli paste
White oil
Turmeric powder
Salt
Kasuri methi
Half sliced green chilli

Preparation:
Marinate fish pieces with turmeric powder, salt and nutmeg powder for 15 to 20 minutes. Heat large amount of oil in a pan and fry the pieces very lightly and keep aside. Add onion, ginger and garlic paste and fry it till you start getting the nice aroma. Now add nutmeg powder, tomato puree, curd and red chilli powder and stir it. Add salt and add cashew paste and keep stirring till the oil is separated from the gravy. Now add fried fish, kauri meth and green chilli and cook for 2 minutes. Serve hot with fried rice or paratha.
Note: Instead of Rohu, you can try this dish with boneless fishes like Vetki. In place of curd you can also use fresh cream.

Friday, 16 November 2012


Double Ka Meetha

Dessert
Double Ka Meetha
Ingredients:
Bread slice - 3pieces
Sugar – 1 cup
Water – 2/3 cup
Milk powder – 2 tbsp
Milk – 2 tbsp
Chopped cashew
Chopped pista
Chopped cherry
Ghee
Saffron
Rose water – ½ tsp

Preparation:
Cut bread slices into triangle pieces. In a pan put sugar and water and make thick syrup. Heat ghee in another pan and add the bread slices. Fry both sides of the bread until golden. In a small bowl mix milk powder and milk and make cream. In a baking dish pour the syrup and put the fried bread slices to soak. After 1-2 minutes spread milk cream over the breads and bake for 3-4 minutes. Now add rose water and refrigerate it for 1-2 hours. Serve chilled and garnish with chopped cherry, dry fruits and saffron.

Thursday, 15 November 2012

Punjabi Murg Masala

chicken, non veg, punjabi chicken
Punjabi Murg Masala
Ingredients:
Chicken medium pieces
Garlic paste
Onion paste
Ginger paste
Coriander powder
Curd
Cumin powder
Chopped coriander leaves
Kasuri leaves
Chopped green chilli
Red chilli powder
Salt
White oil
Butter
Preparation:
Marinate the chicken with garlic paste, curd and red chilli powder for 5-6 hours. Heat oil and butter in a pan and add onion paste. When it becomes golden add ginger- garlic paste, cumin-coriander-red chilli powder, coriander leaves and kasuri methi. Mix it well and add the marinated chicken, chopped green chilli and coriander leaves. Cover it till the chicken becomes soft. Now add large amount kasuri methi. Serve with butter and chopped green chilli.



Tuesday, 13 November 2012

Pineapple Chicken


Pineapple, Chicken, Fruit chicken, Chicken recipes
Pineapple Chicken

Ingredients:
Boneless chicken
Pineapple (small pieces)
Chopped tomato without pulp
Chopped capsicum
Chopped onion
Chopped garlic
Salt
Sugar
Cornflour (optional)
Black pepper powder
Soya sauce
White oil

Preparation:
Marinate the chicken with a little amount soya sauce, black pepper powder and cornflour for 10 minutes. Heat oil in a pan and add chopped onion and garlic and sauté it. Now add chicken and fry it. After 3-4 minutes, add chopped tomato and capsicum. Toss it in high flame. Add a little soya sauce, salt and little water. When the chicken becomes soft add, pineapple, sugar and mix it. Now you can also add cornflour with water. And serve hot.

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