Indian Home Recipes

INSTRUCTION Egg Plant ( Brinjal) ( medium cut) - 6 Potato - 250 gm  ( medium cut) Cucumber -( medium cut)  -2 Carrot -( medium cut) 4 Cauliflower-( medium cut)  -1 Radish - ( medium cut) -3 Beans-(cut into pieces) - 2 cups Tomato-( medium cut) 250 grm Green Chilies(split)-5 Onion-( medium cut) -1 Cumin Powder - 1 tsp Coriander Powder - tsp Red Chilly Powder - 3 tbsp Salt - As Required Oil - 200 ml Garlic Pods - 10 Ginger (sliced thin) - 1/2 cups Curry Leaves - one stem Mustard Seeds - 1 tbsp METHOD 1) Cut all the vegetables into medium sized pieces. 2) Heat oil in a pressure pan. 3) Add onion pieces, garlic and ginger pieces, mustard seeds and let them splutter. 4) Then add all the cut vegetables, and mix well and add coriander powder, jeera, and red chilly powder. 5) Mix thoroughly and add split green chilies and curry leaves. 6) Add salt and enough water and allow to simmer on low flame until it is fully done. ෴෴෴ THANK YOU 

INSTRUCTIONS Moong Dal -  3-4 cups Basmati/Long Rice - 3-4 cups Potato(medium cut) - 1 Onion(medium cut) - 1 Cumin Seeds - 1 tsp Asafoetida - 1 pinch Carrot (medium cut) - 1 Turmeric Powder - 1/4 tsp Green Chillies - 3 Salt - to taste Water - 2 cups Oil -1 tbsp METHOD 1) Wash dal and rice together and keep aside. 2) Heat oil in a pressure cooker. 3) Add cumin seeds and fry for few seconds, followed by onions and green chilies and stir for 1-2 minutes. 4) Add cut vegetables, turmeric, asafoetida, and salt along with water. 5) Pressure cook up to 1 whistle. : SERVE HOT. ෴෴෴ THANK YOU  ෴෴෴

INSTRUCTIONS Rice - 2 cups Green Chilies  - 3 nos Mint Leaves - 1 small cup Onion - 2 (sliced thin) Cloves - 3-4 Cinnamon - 2 small sticks Bay Leaves - 2-3 Curd - 1/2 cup Salt - As Required Ghee - As Required METHOD 1) Heat ghee in a pressure pan. 2) Add bay leaves, cloves, cinnamon, and mint leaves and fry well on medium gas. 3) Add onions and green chilies and saute for few mins till the onions are slightly brown. 4) Add curd and salt and mix well. 5) Then add the rice along with 1 1/2 cups of water. 6) Close the lid and cook up to  2-3 whistles. : SERVE HOT WITH RAITA OR CHICKEN GRAVY.                                ෴ ෴ ෴ ෴ THANK YOU  ෴෴෴

REQUIREMENTS EGGS - 2 Nos ONION  - 4 (MEDIUM SIZE) Green chilies - 2 Ginger Garlic Paste - 1 Tsp Tomato - 2 (Medium size) Coriander - For Garnishing) Curry Leaves - 1 stem Mustard Seeds - 1/2 small tsp Turmeric Powder- 1/2 Tsp Chilly Powder - 1/2 Tsp Oil - 3-4 tbsp INSTRUCTIONS 1) In a pan add oil and heat for a few seconds. 2) Then add mustard seeds, curry leaves, green chilly(small chopped) and mix well. 3) Then add onion and fry well till light pink. 4) Once onion is done add tomatoes and mix well. 5) As soon as you see tomatoes soft add ginger garlic paste, turmeric powder, chilly powder, and salt as per your taste and mix well for 1 -2 mins till the masala is nicely cooked. Imp:- Make sure the masala is cooked properly before adding the eggs or else the burji won't taste good rather than it will taste only masalas. 6) Time for the main ingredient add the eggs and mix well. Serve hot with Chapati Or Pav.                        

REQUIREMENTS Chicken Rice Onions - 2 nos(sliced fine) Tomatoes - 2 nos (Medium Size ) A paste of (Ginger, Garlic, Coriander Leaf, 3  Green Chilies) Whole Spices:- Cloves - 4 nos Cardamom - 2 nos  Black Pepper - 6-7 nos Cinnamon - 1 big stick Bay Leaf -2 nos Black Cardamom - 1 no Turmeric - 1/2 tsp Chilly Powder - 1/2 Tsp Coriander Powder - 1 1/2 Tsp Oil/Ghee - 4 5 tbsp Curd - 3 4 tbsp Salt as required INSTRUCTIONS 1) In a pressure cooker add oil/ghee then add all the whole spices and let it get fried on low gas. 2) Then add onions and cook till light brown (make sure you don't burn the onions). 3) Once onions are light brown add paste of (ginger, garlic, coriander leaf and green chilly) and fry well. 4) Then add chicken and fry well in the masala for few mints. 5) Then add curd and tomatoes and salt and mix well nicely for 3-4 mints 6) Then add turmeric powder, chilly powder, coriander powder and mix well 6) Then add washed rice and cook f

INGREDIENTS All purpose flour (Maida) - 1 tbsp Corn flour - 2 tbsp Egg - 1 no Red-orange color - 1/2 Tsp Oil for deep frying Potatoes(big)-3 nos Toothpicks (not plastic)                                          FOR MARINATING  Boneless Chicken - 250 gm Ginger-garlic paste - 2 tsp Red chili powder - 2 Tsp Garlic - 1 tbsp Ginger - 1 tbsp Coriander leaves - 1 tbsp Garam Masala powder - 1 tbsp Lemon Juice - 1/2 slice China Salt - 1 Tsp Salt - As required PROCEDURE 1) Mix all the ingredients given for marination and marinate it overnight. 2) Add Maida, corn flour, red-orange color and egg to it. 3) Peel the potatoes and slice them as chips, but little thicker. 4) Take a slice, keep the chicken piece on it, fold the potato slice a bit and pierce them together using a toothpick.  5) Heat oil in a pan or a kadai. 6) Deep fry the chicken pieces on a low flame. Serve hot by just adding a pinch of lemon it will bring a slangy taste to the chick