Kanchipuram Idli

Ingredients

	Rice	1 cup
	Split black gram skinless	1/2 cup
	Fenugreek seeds	3/4 teaspoon
	Turmeric powder	1 teaspoon
	Black peppercorns	20-25
	Split Bengal gram	2 teaspoons
	Asafoetida	a pinch
	Yogurt	1 cup
	Ghee	1/2 cup
	Salt	to taste
Method Soak rice and split black gram with fenugreek seeds for three to four hours. Drain and grind to a smooth paste with sufficient water to make a thick batter. Add turmeric powder, black peppercorns, split Bengal gram, asafoetida, yogurt, ghee and salt. Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick. Heat sufficient water in a steamer. Grease the idli stand with little oil and pour the batter into idli stand. Place them in the steamer and steam for about twenty minutes or till done. Serve with coconut chutney and sambhar. Enjoy your Dakshin Delight meal. If you enjoyed reading the article please consider sharing it.

www.thboxes.com

Wheat Malpua

Ingredients

• Wheat flour - 200 gm
• Fresh Curd - one small bowl or 100 gm
• Sugar - 75 gm
• Milk - Two small bowls of milk
• Ghee/ Oil– for frying

Method:
Mix curd and sugar till the sugar dissolves. Take out the flour in a big bowl. Add the solution of curd and sugar to the flour and mix it properly. Ensure that there's no lump in the flour.
Pour slowly, two bowls of milk, in the mixture, while stirring. Keep mixing for about 10 to 12 minutes and then it should have the smoothness, like a solution of jalebi.
Take a low height, flatted frying pan, and pour the ghee/ oil in it and heat it. Take full spoon of mixture and place it, in round shape, in the frying pan. Fry the malpua on low and medium flame. When the malpua starts turning golden turn and heat other side, take it out on a plate. At one time you can fry only one malpua. You can prepare 15 to 16 malpuas from this mixture. Malpua is ready. Just sprinkle 4 tsp of sugar syrup on malpua’s.
 You can eat it either hot or cold along with kheer or lemon pickle.
You can keep this malpua in fridge for a week.

Thanks for reading my article, if you enjoy reading it please consider sharing it.

www.thboxes.com

Bread Masala

Bread Masala
Bread Masala this is a long due recipe sorry blog readers, this has been my favourite breakfast/ evening snacks recipe. This delicious and yummy recipe comes from my mom’s kitchen. I hope my blog readers also enjoy it.

Ingredients:

1 Finely chopped onion (big)

1 big tomato (grind to make puree)

4-5 garlic (make a paste)

8 almonds (paste)

8 cashewnut (paste)

2 almonds finely chopped for garnishing

2 cashewnut finely chopped for garnishing

Bread slices 8-9 (cut into small square)

Oil- 1tbs

Salt – to taste

Red chilli pwd – 1tsp.

Coriander pwd- 1tsp.

Garam masala- 1 tsp

Sugar- 1tsp.

4 tsp cream

Coriander leaves for garnishing

½ cup Sev bhujia

Method:

Heat oil in a big kadai/ sauce pan add chopped onions fry till golden brown. Now add salt, red chilli pwd, coriander pwd, garam masala, tomato puree, fry well for 2 minute on medium heat. Add sugar, almond paste, cashewnut paste and turn off the heat. Now divide in mixture into two portions.

Step2:

In a separate pan heat 1 tsp oil add chopped bread now add the above masala paste 2tsp cream, chopped coriander, chopped onion and sev bhujia. Repeat the step to for another portion of masala.

Thanks for reading my article, if you enjoyed reading it please consider sharing it.

www.thboxes.com

Doodh cold drink

Ingredients:

2 cup milk (whole milk preferred for richer taste)

1 tbsp sugar

1 tbsp custard powder (vanilla flavour)

1 cup vanilla / apple ice-cream

Method:

1. Mix ¼ cup of cold milk with custard powder, blend well and set aside.
2. Boil the rest of the milk with sugar, turn the heat on low flame and add the above custard paste.
3. Keep stirring till it is thick.
4. Refrigerate it for 2- 3 hours.
5. Serve chill with ice-cream.

If you enjoyed reading it, please consider sharing it. Thanks www.thboxes.com

Amritsari Kulcha

Amritsari Kulcha

Ingredients to make Kulcha.

• Maida (white flour) - 400 gms. (3 cup)
• Curd - 3 table spoon.
• Baking soda - 1/3 tea spoon.
• Baking powder - 1/2 tea spoon.
• Sugar - 1 tea spoon.
• Oil - 1 table spoon.
• Salt - 3/4 tea spoon (or to the taste)
• cumin seeds - 1 tea spoon.

Ingredients to prepare the filling.

• Potato - 300 gms. ( 4 boiled)
• Salt - 1/2 tea spoon (or to the taste)
• Green chilli - 1-2 (chopped)
• Ginger - 1 inch long piece (grated)
• Amchoor powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1-2 pinch.
• Garam masala - 1/4 tea spoon
• Coriander leaves - 1 table spoon (chopped)

Method -

Knead the flour to make Kulcha.

Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands. Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with clean towel and keep it at a warm place. Within 5-7 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready.

Knead the flour to make Kulcha. Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands. Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with clean towel and keep it at a warm place. Within 3-4 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready.

 http://www.thboxes.com/affiliate-6971-54755.html

Hint: Add very less water when kneading the dough.
Prepare the Filling to stuff the Kulcha.
Peel and mash the boiled potatoes. Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.
Now Prepare Kulcha
Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also.
Take one ball of the dough and roll it into a flat disc of 3 inch. Put the potato mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides to make a kulcha.
Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. On top of the kulcha surface sprinkle some water and fix some cumin seeds, sesame seeds and chopped coriander over the at the top of the kulcha.
Bake the Kulchas in the oven.
To bake the kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at High for 10-12 minutes. Place the tray in an oven and bake the kulcha for 3 minutes. Flip the side of the kulchas after 3 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with  butter, jaljeera boondi raita, chole or gobhi carrot pickle or simple you can have this tasty kulcha with mint chutney.

If you enjoyed reading it, please consider sharing it. Thanks

www.thboxes.com

Spinach rice with crispy onions

 Ingredients

•	Fresh spinach leaves (palak),finely chopped	1 bunch
•	corn kernels, boiled	1/4 cup
•	Rice, cooked	1 cup
•	Oil	6 tablespoons
•	red Onion fried	1/4 cup
•	Onions, sliced	2 medium
•	Garlic, crushed	6-8 cloves
•	Salt	to taste
			http://www.thboxes.com/affiliate-6971-54755.html

Method
Heat four tablespoons oil in a non-stick pan and shallow fry the onions till crisp and golden. Drain. Chop onions and garlic in the chopper. Heat two tablespoons oil in another non-stick pan and sauté the onion-garlic mixture till golden. Crush the corn and add along with spinach and cook on high heat. Add salt and cook. Add rice and mix well. Grease a bear shaped silicon mould lightly. Put the rice mixture into it and pack tightly. Un-mould it onto a serving plate. Garnish the rice with fried onions serve immediately.

If you enjoyed reading it, please consider sharing it. Thanks

 

www.thboxes.com

Steamed Dhahi Vada Chaat

We all love dhahi vada, traditionally dhahi vada's are prepared by deep frying in oil. But these days no one likes deep fried stuff, we all want to take good care of our health. So for all of those who love dhahi vada chaat here healthy yummy version of this recipe. It’s a called 'steamed dhahi vada chaat.'

Just try it, and i am sure you will love it and never agian deep fry your vada's.

Ingredients:

• Urad dal - 150 grams
• Moong dal - 150 grams
• Ginger - 1 inch long piece(grated)
• Salt - add to taste or ½ tsp
• Asafoetida - 1 pinch
• Eno salt - ½ tsp

• Dahi(curd) - 500 grams or 2 ½ cup
• Salt - ½ tsp
• Black salt - ½ tsp
• Roasted Jeera(cumin) powder - 2 tsp
• Red chilli powder - ½ tsp
• Green Dhaniya(coriander) - 2 tbsp(finely chopped)
• Sweet chutney - ½ cup
• Green  Dhaniya chutney - ½ cup
• Aloo sev- 1/2 cup

 Method:

Clean both Urad dal and Moong dal, wash the two and soak in water for 4 hours. Drain water from dal and put it in a mixer and grind without water to make a coarse paste. Take outthe grounded dal into a bowl.
Apply oil then smoothen the Idli stand. Pour 2 cups or as much water in the cooker such that the first level of the Idli stand is not immersed in it.

http://www.thboxes.com/affiliate-6971-54739.html

Add salt, ginger, asafoetida to the grounded dal and beat the mixture well. In case you feel that the mixture is thin then you can add Sooji(semolina) to it. Now put eno salt to the mix and beat only once. The mixture for Dahi Vada is prepared. Take one spoon of the mixture and put it in one level of the Idli stand. Flatten the mixture with wet hands into the shape of Dahi Vada. In this manner, place the structured Dahi Vada mixture in all of the Idli maker’s levels.
Place the Idli stand filled with Dahi Vadas in the cooker and close without placing the cooker’s whistle. Now let the Dahi Vadas cook for 10 minutes in the steam. Turn off the gas. Take out the Idli stand from the cooker, let it cool off then remove the Dahi Vadas and place them to a plate or bowl.
Now put all of these steamed vada in warm salty water for 6-8 mintues. The water should be warm not hot. Now take out one vada and squeeze the excess water and place it on a plate, do the same with rest of the vada's.
To serve Dahi Vada place two Dahi Vadas on a plate, sprinkle black salt, now pour 4 tbsp Dahi, plain salt, sweet chutney and green dhaniya chutney. Also sprinkle some red chilli powder, roasted Jeera and Green Dhaniya, aloo sev and your healthy yummy tasty  Dahi Vada is now ready to eat.

If you enjoyed reading this article, please consider sharing it. Thanks. 


www.thboxes.com

Chiken Tikka Masala

Ingredients:

• For marinade:
• 1 cup fresh yogurt (should not be sour)
• 1 cup finely chopped fresh coriander leaves
• 2 tbsps ginger paste
• 3 tbsps garlic paste
• 3-4 tbsps garam masala
• 6 peppercorns/ 2 dry red chillies
• 3 tbsps lime/ lemon juice
• 1/2 tsp orange food coloring
• 1 kg chicken (breast or thigh) skinless and cut into 2" chunk.

http://www.thboxes.com/affiliate-6971-54741.html

• For the gravy:
• 2 medium-sized onions finely chopped
• 6 cloves garlic chopped fine
• 5 pods cardamom
• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
• 2 tbsps garam masala
• 2 tsps soft brown sugar
• 1 cup single cream
• 3 tbsps almonds blanched and ground to a paste
• 3 tbsps vegetable oil
• Salt to taste
• bolied egg- 1 (cut in circles for garnishing)

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
• Now add the cardamom and the garlic. Fry for 2-3 minutes.
• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
• Add the grilled Chicken Tikkas (pieces) and stir. Cook for 10 minutes.
• Add the cream and mix well. Turn off the flame.
• Garnish the dish with chopped coriander leaves and boiled egg and serve hot with Naan or roti.

If you enjoyed reading this article, please consider sharing it. Thanks.  www.thboxes.com

Aloo Bhalle Chaat

Ingredients:

• Potato - 500 gms. (8-10)
• Bread - 4
• Green Peas - 100 gms.
• Coriander Powder - 1 tea spoon
• Amchoor Powder- 1/4 tea spoon
• Garam Masala - 1/4 tea spoon
• Green Chilli - 2 or 3
• Green Coriander Leaves - 50 gms.
• Salt -  as per your taste
• Refined oil or ghee - 3 table spoon

http://www.thboxes.com/affiliate-6971-54753.html

Method
Wash and boil the potatoes. Also boil peas in 2 table spoon water. It will take 5-6 minutes for peas to boil. Now cool and blend peas. Now take a pan and heat 1 table spoon oil in it. Add coriander powder, green chilli, peas paste, salt, coriander powder, garam masala and mix them well. Cook the masala for atleast 2-3 minutes. The filler to fill inside the tikki is prepared.
Peel the potatoes after cooling them. Break the potatoes into small pieces and add salt to it. Knead the mixture and then divide it into 7-8 parts. Likewise, divide the mixture of the filler into 7 equal parts.
Take the potatoes mixture in your hand and dent it to fill it with the masala mixtue. Now make a ball and then flatten it with your hands. Make 6-7 flat disc with the mixture. Place a pan on the stove/oven and pour 1 table spoon oil on it. Spread the oil evenly on the pan and place all the tikkis on it. Fry the cutlets at low flame and pour some more oil on the sides of the tikkis(cutlets). Now turn the side of the tikki and fry till both the sides turn brown.
Put the tikki on  a plate and serve it with green chutney, sweet chutney, chat masala, curd and aloo sev.

If you enjoyed reading this article, please consider sharing it. Thanks. www.thboxes.com

Palak Paneer Bhurji

Ingredients:

• Palak(spinach) - 1 kg
• Paneer - 250 grams(1 ½ cup grated)
• Tomatoes - 3 to 4
• Green chillies - 1 to 2
• Ginger - ¾ inch long piece
• Cashew nuts - 10(cut one ito 6-7 pieces)
• Oil - 2 tbsp
• Jeera(cumin) - ¼ tsp
• Turmeric powder - ¼ tsp
• Red chilli powder - less than ¼ tsp or as desired
• Salt - add to taste or ¾ tsp
• Garam masala - less than ¼ tsp

Method:

Cut the stems from the Palak leaves then soak in water and wash  properly 2 -3 times. Place the washed Palak vertically on a plate or strainer and let the water drain. Now finely chop the Palak.
Wash the tomatoes and cut them into big pieces. Remove the stem off the green chillies, peel the ginger and wash then put all of them in a mixer and grind.
Grate the Paneer.
Pour oil in the Kadhai(pan) and heat. Put jeera and turmeric powder in hot oil. When the jeera is roasted add tomatoes, green chilli paste and fry till the spices  become grainy. Put the Palak in the roasted spices, also add salt and red chilli powder and mix generously. Cover the Kadhai for 4 minutes allowing it to cook on a medium flame. Now open the lid and stir the Palak. The leaves will drain out some water then increase the flame and cook till all of the water dries up. Put Paneer, salt, few pieces of cashew nuts leave the rest for garnishing and garam masala into the cooked Palak and blend properly. Cover the Kadhai and place it on a low flame for 2 minutes. Open the lid and stir the vegetable with a spoon. Palak Paneer Bhurji is ready, turn off the gas.
Take out Palak Paneer Bhurji in a bowl, garnish with cashew nuts and serve with hot chapatis, naan, and paranthas.
 
If you enjoyed reading this article, please consider sharing it. Thanks. www.thboxes.com

Pav Bhaji

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves, chopped	1/4 cup
•	Lemons juice	Tsp. 2

Method
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion, lemon juice and aloo sev.

If you enjoyed reading this article, please consider sharing it. Thanks.

www.thboxes.com

Palak Delight (palak chole and palak pakora) (spinach fest.)

Palak Delight (spinach fest.)

Ingredients

•	Chickpeas (kabuli chana),soaked and boiled	2 cups
•	Spinach leaves (palak),puree	1 medium bunch
•	Ghee	1 tablespoon
•	Cumin seeds	1 teaspoon
•	Coriander seeds	1 teaspoon
•	Onion ,diced	1 large
•	Ginger,chopped	1 inch piece
•	Sea salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Green chilli,slit	1
•	Juice of 1 lemon

Method
Heat ghee in a non stick pan, add cumin seeds, coriander seeds and onion and sauté till onion is lightly browned.

Add ginger, spinach puree, salt and turmeric powder and mix well. Cook for 3-4 minutes.

Add chana, ½ cup water and green chilli. Mix well and add lemon juice. Mix well and cook till dry.

Palak Pakora (spinach bhaji)

Ingredients:

1 bunch Spinach (Finely Chopped)

1 onion (Finely Chopped)

2 pods garlic (chopped)

1/2 cup Gram Flour (besan)

1 tsp.turmeric powder

1/2tsp.red chili powder

1 green chili chopped(optional)

1 tsp. salt.

1/2 Sugar.

Oil for frying

Method:

1 Mix thoroughly chopped spinach, chopped onion, Garlic,  Besan, turmeric powder, red chili powder , salt and sugar in a bowl. If required add 1 or two tablespoon of water but avoid adding excess water as the batter should be thick and sticky.

2. Heat oil in a deep bottomed pan. Make small fritters and drop them in  hot oil and deep fry them until golden brown in medium flame.

3. Drain out excess oil and keep it in a tissue paper in order  to soak the excess oil.

Serve this hot with garlic flavoured rice or zeera rice.

If you enjoyed reading this article please consider sharing it. Thanks.

www.thboxes.com

French Onion Soup

Ingredients:

• 4 tablespoons unsalted butter
• 2 pounds white onions, sliced 1/4-inch into half circles
• 1 teaspoon vinegar
• 1 teaspoon soya sauce
• 1 tablespoons all-purpose flour
• 3 cups vegetable stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• ½ cup grated cheese

Method:

1.      Melt butter in a large heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

2.      Sprinkle flour over onions, and stir to coat. Add stock, soya sauce and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine. Season with salt, vinegar and pepper to taste.

3.      Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Tip: if your vegetable stock has salt then do not add salt again.
If you enjoyed reading this article then please consider sharing it. Thanks.

www.thboxes.com

Saag Chicken

Saag Chicken

Ingredients:

3 lbs chicken pieces,

5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g) can crushed tomatoes
1 inch ginger, minced
4 tablespoons milk
48 ounces spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon black pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 big cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water

Method:

Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
 
Put the spinach in a pot, add 1/4C water.

Bring to the boil and remove from heat.
 
When cool, grind very well to a paste in blender and set aside.
 
Heat the remaining oil in a pan and add ginger, garlic and onions.
 
Fry until lightly brown.
 
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.

Sprinkle with 1 tbsp water.

Cook for 10 minutes on a low heat.

Add chicken and milk to the pan.

Simmer until the chicken is tender (about 10 minutes).

Add spinach and garam masala to the pan.

Cook until spinach starts sticking to the pan (about 15 minutes).

Remove from heat, add butter.

 Serve with rice.

If you enjoyed reading this article, please consider sharing it. Thanks. www.thboxes.com

Methi Chicken

Methi Chicken

Ingredients

 1/2 kg boneless chicken - cut into medium sized pieces

1 medium sized onions - finely chopped

2 medium sized tomatoes - finely chopped & grind to a smooth paste

4-5 Tbsp cooking oil

1 tsp shahi jeera (black cumin seeds)

10-12 fresh curry leaves

Salt to taste

1 tsp turmeric powder

2 1/2 tsp ginger & garlic paste

1 1/2 tsp cumin powder

1 1/2 tsp coriander powder

3 tsp red chilli powder (adjust according to your taste)

1 cup of water (add more if required)

2 Tbsp yoghurt - whisk it with a fork smoothly and set aside

2 cups fresh methi leaves (fenugreek leaves) -  (roughly chopped)

2 tsp garam masala powder

2 Tbsp or few freshly chopped coriander leaves for garnish

Method

In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.

Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.

Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.

Add tomato paste, water and bring it to boil on high flame.

When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. when the oil starts floating on top of the gravy.

Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces.

 Lower the flame and allow to cook uncovered for 5 minutes.

Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rotis or naan.

If you enjoyed reading this article, please consider sharing it. Thanks.

www.thboxes.com

Dal vegetable Uttapam

Dal vegetable Uttapam

Ingredients:

For making batter you need:

• 3 cups rice
• 1 cup urad dal
• Salt to taste
• 1 tsp oil
• Water
• turmeric (haldi) -1 tsp.

For filling you need:

• 1 big onion chopped
• 1 tomato chopped
• 1 green bell pepper chopped or sliced
• ½ cup corn boiled
• 5-6 green chillies chopped
• Fresh coriander leaves chopped
• Salt to taste
• 1 cup oil or butter.

Method:

1. Soak the rice and dal individually for about 10-12 hours or overnight in the water.
2. In the morning grind them to make a smooth paste.
3. Add water if require while grinding. But make sure the batter should be medium thick in consistency.
4. Add salt and turmeric in the batter and mix well.
5. Heat the non-stick tawa on medium high flame and drizzle little bit of oil.
6. Spread a spoonful batter on the heating tawa and sprinkle oil on the edges.
7. Now you may start putting vegetables one by one also sprinkle little bit of salt.
8. Drizzle little oil on top of the veggies.
9. Here you may use butter as well. Leave to cook for 1-2 minutes or until you observe the golden edges.
10. Simmer the gas and turn the uttapam.
11. Again drizzle few drops of oil and leave for 1-2 more minutes.
12. Take out from the tawa and serve on the plate.
13. Serve on the hot with green chutney. In the similar way make all the remaining uttapam’s from the batter.

Serves: 6-8

If you enjoyed reading this article, please consider sharing it. Thanks.

www.thboxes.com