Paneer Reshmi Methiya Butter Masala.

Soft, royal tasted gravy of paneer is a famous Moglai dish, and its loved by many all over the world.

INGREDIENTS:
Paneer diced and set aside (300gms).
Onions (2-3 big).
Kasuri methi (1-2 TBs).
Whole garam masala (cloves 3, cinnamon 4, cardamom 4).
Salt to taste, Sugar to taste.
Cashew nuts (2 TBs) / charmagaz seeds (2 TBs).
Garam masala powder (1 TBs), Bay leaves (2).
Green Chillies, Ginger paste, Garlic cloves (3-4).

PROCEDURE:
Boil onions, garlic cloves, green chillies and cashew nuts in pressure cooker for 1 or 2 whistles, drain the water and grind to paste and set aside. Now heat oil in a wok add bay leaves, whole garam masala and let them pop, now add the paste, and stir well till paste gets cooked and oil leaves the walls of wok, now add garam masala powder, kasuri methi, ginger paste and cook well till whole masala gets cooked up, now add salt and sugar and little water and close the lid and bring water to boil, now add diced paneer and cook for 3-4 minutes. Now add a spoonful of ghee stir it up and off the flame, close the lid and let it be for 3-5 minutes. Now pour the contents in serving bowl and serve it with paratha, naan, kulcha or pulao.

Pulao / Yellow rice / Bengali misti polao.

Its a typical dish famous in central part of Asia. It is made of rice and can be prepared in many ways using many different ingredients. In this blog today we will see yellow pulao, which is a famous and must dish in bengali occasions and very simple to cook. Its best if we prepare this pulao with Gobindo Bhog rice, as the rice itself has a sweet aroma, which attracts many.

INGREDIENTS:
Gobindo Bhog rice (5 cups).
Water (5 rice cups *2 -1=9 cups).
Ghee (10ml), Oil (10ml).
Jayfal(nutmeg) powder & Jayatri(mace) powder (1 Tsp each).
Turmeric powder (1 TBs), Sugar (1/2 cup as per sweetness required), Salt to taste.
Curd (1 TBs), Ginger paste ( 1 Tsp), Red chilli powder (1 Tsp).
Whole garam masala(1 Tsp each), Bay leaves (2-3).
Shah jeera (1/2 Tsp).
Dry fruits like Cashew nuts, Kismis(raisins), Almonds.

/* This pulao is generally sweet by taste hence if required can add more sugar to make this recipe sweeter and authentic. */

PROCEDURE:
Wash rice well and rinse the water and add jayfal-jayatri powder, turmeric powder, sugar, salt, chilli powder, curd, ginger paste, dry fruits and mix well and set aside for an hour or two.
Now heat the water till luke warm and set aside.
Now in a big vessel heat oil and add whole garam masala, shah jeera and bay leaves and as they pop up add the marinated rice and stir well with a spatula, once you find the rice got mixed well with oil and masala add water to it and again stir well, close the lid and allow it to cook in simmer, stir in intervals so that bottom dont catch up and whole thing gets cooked well, as you find water is drying remove the lid and stir it vigorously till whole water gets dried up, now add ghee to it and stir well. Off the flame and let it be closed and untouched. After 10minutes remove the lid and your pulao is ready to be served. So simple and easy.

Stuffed Brinjal/ Gutti Vankaya

Its a special South Indian recipe mostly famous in Andhra Pradesh. Its a must  vegetarian dish in every family gathering and special ocassions.

INGREDIENTS:
Baby Brinjals / Egg Plant (500gms).
Onions chopped (1 cup).
Chopped Tomatoes (1 cup).
Ginger- Garlic paste(1 TBs).
Mustard seeds( a pinch), Fenugreek seeds(a pinch), Dry Red chillies (4-5).
Seasum seeds (2 TBs), Peanut (a fistfull), Poppy seeds( 1 TBs) all together ground to powder.
Turmeric powder ( a pinch), Chilli powder (1 tsp), Cumin powder (1 tsp), Coriander powder (1 tsp).
Salt to taste, curry leaves.
Oil and ghee.

PROCEDURE:
Cut brinjals into 4 slices but not to full, do not cut the nod, now stuff the brinjals with powder made of seasum, peanut and poppy seeds and fry them  in deep oil in wok, and keep aside remaining powder.
Now remove excess oil and let the remaining oil be in the wok for following proceedings. Add mustard seeds, fenugreek seeds and dried chillies and let them pop and let it spread th aroma. Now add onions and saute them till golden brown, now add  chopped tomatoes, salt, ginger-garlic paste and saute them well till oil leaves the walls of pan. Now add remaining powder, turmeric powder, coriander powder, cumin powder, chilli powder and saute well, add water so that ingredients dont get burn. Now as the water starts to boil add fried stuffed brinjals and add curry leaves to it. Now add garam masala powder and little ghee, stir well and off the flame. Serve it hot with steamed rice or tamarind rice(puliohara).

Tandoori Chicken Tangri Kebab.

Its a Moglai Dish famous in all parts of Asia and even in western countries. Its best to cook Tandoori chicken in tandoor, but you can even try it at home in OTG or Microwave in grill mode.

INGREDIENTS:
Chicken Tangri/ Legs (5-6).
Curd (1/2 cup).
Ginger-Garlic paste (1 TBs), Onion paste (1 TBs).
Lemon Juice (1/4 cup).
Chat Masala (1 Tsp), Red Chilli Powder (1 Tsp), Coriander Powder (1 Tsp).
Salt to taste, Food red colour (1/2 Tsp), Turmeric powder (a pinch).
Oil (1 Tsp).

PROCEDURE:
In a bowl add curd, ginger-garlic paste, lemon juice, red chilli powder, coriander powder, salt, colour, turmeric powder, onion paste and mix them up well. Now marinate the chicken legs in this mixture for an hour or two.
Now after marination pre-heat the oven at 250 degrees for 10min. Now take a silver foil and place the chicken pieces in them and place them inside the OTG for 20min. Then remove the foil and roast the chicken for another 10minutes. Now sprinkle some chat masala over it and serve it hot. Enjoy the roasted soft soft tangri kebabs.

Aloo Ke Parathe

Alu Ke Parathe is a type of paratha which is stuffed with boiled mashed potatoes. And paratha is made of Maida (refined flour) or Atta(wheat flour) or mixture of both.

INGREDIENTS:
For Stuffing:
           Potatoes boiled and mashed (5-6 big).
           Chopped Onions (2).
           Green chillies chopped (2-3).
           Coriander Leaves chopped.
           Salt to taste, Lemon Juice (3 TBs).
           Oil.
For Dough:
           Maida (200gms).
           Water.
           Salt and Sugar a pinch each.
           Oil.
Butter.

PROCEDURE:
Heat oil in a wok and add chopped onions to it and fry till golden brown. Now add mashed potatoes, coriander leaves, salt and lemon juice and stir well so that potatoes gets mixed up well. Now off the flame and set aside let it cool.
 Now in a bowl add maida, oil, sugar and salt and mix well, now add little little water and knead well, do not add excessive water all together it will spoil the dough, make a soft dough out of it. Now make small small dumplings and keep aside.
Now stuff the dough with mashed potatoes mix and roll it over a rolling pin and set aside.
Now heat a flatend pan and place the raw paratha flat stuffed dough and fry it on both the side till golden colour with butter. Now its ready to be served with pickle, dum aloo, curd or any other gravy item.

Dum Aloo

Its a typical savory in most of the eastern, northern and western part of India. Its best followed by puri, chapati,  paratha or naan. It can be cooked both with and with out using onions and water.

INGREDIENTS:
Baby Potatoes/ Big Potatoes cut to half,  boiled de-skined or(500gms).
Curd (1 cup).
Tomatoes chopped (2).
Onions chopped (2), Ginger paste (1 Tsp).
Jeera (a pinch), Bay leaves (2-3).
Salt to taste, Turmeric powder (a pinch), red chilli powder(1 Tsp), Coriander powder (1 TBs), Cumin powder (1 Tsp), Garam masala powder (1 Tsp).
Chopped coriander leaves.
Oil (10ml), Ghee (2 Tsp).
Sugar (1 Tsp).

PROCEDURE:
Heat oil in a wok add jeera, bay leaves and let it pop, now add onions, sugar and saute till golden brown, now add chopped tomatoes, salt and stir well and close the lid for a minute or two so that tomatoes mash up, now add ginger paste, turmeric powder, red chilli powder, coriander powder, then stir up well, now add curd so that ingredients dont burn up, now you will find a thick gravy forming in wok, now add boiled de-skinned potatoes and stir well, now close the lid and allow it to cook. Now after 3-5minutes add garam masala powder, ghee and stir it up. Now off the flame and serve it in a serving bowl, garnish with chopped coriander and prepare hot hot puris or roti or paratha to go with it.

/* Can use kaju or charmagaz paste to enchance the taste and thicken the gravy*/

Undhiyu

Its is a typical Gujarati dish which is a must at all festival or family get together s. Its rich in fiber, minerals, proteins and contains high vitamin quality as innumerable number of fresh vegetables and leaves are required in preparing this dish.

INGREDIENTS:
Beans, Brinjal, Yam, Green Peas, Baby Potatoes,  Broad Beans (100gms each washed and diced).
Green chillies, chopped coriander, ginger-garlic(1 TBs), roasted peanut(1/2 cup) all together ground to paste.
Tomatoes chopped (2).
For Muthiya balls:
           Fenugreek leaves
           Besan flour.
           Salt and green chillies.
Salt as per taste, turmeric powder (1 Tbs).
Oil as per requirement for deep frying muthiya and preparing undhiyu.
Asafoetida a pinch.
Jeera a pinch.
Dried red chillies (3-4).
Lemon Juice (2-3 TBs).

PROCEDURE:
Take a big bowl and add all vegetables except tomatoes to it and marinate it with the paste of ground nut, coriander and green chillies, ginger-garlic paste for 45-50mins and set aside.
 Take a neat bowl add ingredients for muthiya balls and add little oil and salt to it and with water knead it into a soft dough. Now make small small oval shape dumpling balls out of it and set aside. Now heat oil in a deep bottomed wok and deep fry the balls and keep aside. Now remove the excess oil and proceed with the remaining oil in the wok. Add asafoetida, jeera, dried red chillies and allow it to pop, now ass they start popping add all the marinate vegetable and stir and fry well till golden brown now add chopped tomatoes, turmeric powder, if required add water near about 1/2 cup -3/4th cup. Now as they start getting softer add salt to it, (adding of salt previously trend to breakage and melting of vegetables). Now close the lid and cook them till tender soft, when you find vegetables got cooked add muthiya balls and cook them, now add lemon juice to it. Now off the flame and close the lid for 4-5mins. Now its ready, garnish with coriander leaves if required and serve with paratha, roti or naan.

Dosa

Its a simple South Indian recipe made with rice batter in flatend pan or tava , in concentric circle format. Its a just simple steps to enjoy the authentic taste of Dosa. It is well accompanied with sambar, chutney or pickle.

INGREDIENTS:
Parboiled Rice(2 cups).
Urad dal (1 cup).
Boiled Rice (1 fist ful).
Salt to taste.
Oil as per requirement.

PROCEDURE:
Soak all the ingredients without salt  for 4-5 hours, as they get soften and bulged up grind  it to paste  with little water and add salt and let it ferment overnight. Next day you will find it bulged due to fermentation, now stir well and keep aside. Now heat a non-stick flatend pan or tava, rub little oil with the help of potato forked up. Then once the pan gets heated well add little water, due to heat and oily effect water just pops up, now in the center of pan add a cup full of batter and rotate in a single direction in concentric circles format. Now as the batter is thin and flatend on pan, add little oil with help of spoon on all sides and center of dosa batter. Now as the dosa leaves the pan it means it got cooked, with the help of flat stirrer turn the dosa to half, and remove it on plate. Serve it hot with potato curry, sambar or chutney. It taste best and authentic outh Indian dish is ready at home.

Chicken Chaap

Its a Mughlai preparation accompanied best with Biriyani, Naan or Paratha. Its very royal to taste But very simple to prepare.

INGREDIENTS:
Chicken dressed cleaned (500gms).
Curd (150gms).
Coconut(1 cup), charmogaz seeds(2TBs), poppy(1 TBs) all together ground to paste.
Sattu powder (Bengal gram powder) (1/2 cup). 
Whole garam masala mix, Garam masala powder(1 TBs).
Dried red chillies (3-4).
Salt to taste.
Red chilli powder(1 TBs), Kashmiri mirch(2-3 TBs), Pepper powder(1 TBs).
Ginger-Garlic paste (1 TBs).
Oil and Ghee (10ml each).
Meetha attar (2-3drops).

PROCEDURE:
Marinate chicken with curd, salt, ginger-garlic paste for 30-60 mins and set aside.
Now heat oil and ghee in a pan add dried red chillies, whole garam masala and as they turn brown add the paste made of coconut, charmagaz, poppy seeds and stir well, now add the marinated chicken, red chilli powder, kashmiri mirch powder, pepper powder, garam masala powder and stir well, add little water and close the lid, allow it to cook till chicken turns tender soft. Now in a bowl add sattu powder along with water and prepare a paste so that no lumps are found, now add this paste to the kadai. Stir well so that no lumps are found. Let it cook for 3-4 min, you will find oil leaving the walls of kadai, now off the flame and add meetha attar to it. Now serve it hot with aromatic biriyani, kulcha, naan or paratha.

Dim r Devil/ Egg Devil

Boiled Egg is battered with mashed potatoes mix and then deep fried in oil, Its a cherpy taste enjoyed by all age groups, it even healthy food.

INGREDIENTS:
Boiled Eggs cut in two pieces (2).
Boiled and mashed potatoes (4-5).
Finely chopped onions (2).
Chopped green chillies (3) (SOS).
Chopped coriander leaves (2 TBs).
Salt, amchur powder to taste.
Fried masala powder (1 tsp).
Lemon Juice (2 tsp).
Besan (200gms).
Turmeric powder a pinch.

PROCEDURE:
Take a bowl add mashed potatoes, onions, green chillies, coriander leaves, salt, aamchur powder, fried masala powder, lemon juice and mix well so that no lumps are found. Now with neat oily hands take one sided boiled egg and another side cover it with mixed mashed potatoes. Give it a shape of ball and keep aside. Now prepare a thick batter with besan, salt, turmeric powder and water in another bowl and dip these egg balls in besan batter and deep fry them till golden brown. And serve then hot with salad and sauce.

Chicken Reshmi Butter Masala

The name itself means how softy and silky the recipe might be and how royal the taste would be. Very few steps away from this divine feeling.

INGREDIENTS:
Boneless Chicken (250 gms)Curd (4 TBs)
Coconut milk half cup
Beaten Eggs (2)
Oil (4 TBs).
Sha morich, Cumin powder, Cardamom powder, Cream (2TBs each)
Chopped Onions ( 2)
Ginger-Garlic (1TBs)
Chopped green chillies (2-3)

Tomato puree (3 -4 TBs)

Salt to taste.

Meetha attar 2 drops.
Butter (2TBs).

PROCEDURE:

Add curd, coconut milk to neatly cut chicken pieces in a pan, now add beaten eggs, sha morich, cumin powder, cardamom powder, ginger- garlic paste, salt and set aside for 30-60 min.

Now grill the chicken pieces in low flame till tender soft. Boil the chopped onions, drain water and keep aside. Heat oil in a pan add ginger-garlic paste and boiled onions, pour water and cook it, prepare a thick gravy and keep aside. Now heat butter in another neat pan, add roasted chicken, gravy, tomato puree,salt, green chillies and stir well till oil leaves the walls of pan, now add meetha attar and cream. And serve it hot with parathas, roti or kulcha. Enjoy the divine taste.

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Sambar..... The South Indian Style.

Sambar is very authentic and loved dish by all South Indians and most of the Indians. But to get the exact taste and authenticity of sambar there are just few tips.

INGREDIENTS:

Toor Dal/Arhar Dal Boiled with water and salt (200gms).

For Poping :

               Oil, Mustard Seeds, Fenugreek seeds, Dry Red chillies, Garlic cloves( a teaspoonfull each).

Vegetables:

                Ladies Finger, DrumStick, Brinjal, Carrot,Bottle gourd neatly cut 2cm each.
Onions diced(2), Tomatoes diced (2).

Curry Leaves.

Salt, Turmeric powder(a pinch), Red Chilli powder(1tsp).

Sambar Powder (2 TBs).

Ginger(1 tsp).

Tamarind paste (3-5 TBs).
Grated Coconut (1 TBs).

PROCEDURE:
Heat oil in a wok add mustard Seeds, fenugreek seeds, dry red chillies and Garlic cloves and let them pop up. Now as you see they are popping and dry chillies turning brown add onions, ginger and fry them for a minute and then add the other vegetables and tomatoes and add little salt and fry them thill they are soft and  golden brown in colour, now add curry leaves and boiled dal and stir well. Now in another small bowl add turmeric powder, red chilli powder, sambar powder and tamarind paste mix well with little water and add it to the wok along with other vegetables and dal. Now close the lid and bring it to boil with closed lid. By now vegetable gets cooked and aroma spreads around. Now pour the contents into a serving bowl, garnish it with grated coconut and serve it hot with rice, idli, dosa or uttapa. It not only taste awesome but aroma will linger all around.

Bhapa Potol r Dorma

Potol is a gourd, a green vegetable often available in market during summer. Its a regular dish in most of the bengali's kitchen. Stuffing the potol with some other menu either minced prawn, minced chicken or meal-maker or any other vegetable.

INGREDIENTS:
Steamed Potol (5-6).
Salt to taste.
Mustard Paste (2-3TBs).
Mustard Oil (10-15ml)
Green Chillies (6-7).
Turmeric powder(a pinch).
Cooked chicken or prawn or vegetable (200gms).
Kalonji (1 tsp).

PROCEDURE:
Cut one side of potol and slowly de-seed it slowly so that whole potol doesn't break up, now slowly puff the curry inside the potol from that small cut. But be careful while stuffing so that over stuffing tends to breakage of potol. As stuffed potol are ready.
Heat oil in a pan add kalonji and as they start poping up, add mustard paste with little salt and turmeric and saute it. Once you find the colour of turmeric is changing add little amount of water and green chillies to it. Now let the mixture boil in low flame with closed lid. As you find contents of pan is boiling add stuffed potol to it and boil it for 2-3min, consistency of the gravy will be very thick, the mustard paste sticks to the potol and chillies become soft. Now off the flame and serve it hot, with hot steamed rice

Shammi Kebab (Tikia)

This recipe is made of minced mutton, its a starter kebab, but it is not prepared either in tandoor or OTG, but its fried with very little ghee or oil in flat-end saucepan. Few steps away from Shammi Kebab.

INGREDIENTS:
Minced Mutton boiled with very little water and salt (250gms).
Chopped onions (1 cup).
Chopped green chillies (2 TBs).
Ginger-garlic chopped (2 TBs each).
Garam masala (1 tsp), Turmeric powder(a pinch).
Salt to taste.
Crushed black pepper( 2 TBs).
Sattu( Bengalgram powder) (1/2 cup).
Red chilli powder (1 TBs).
Eggs (1).

PROCEDURE:
Grind boiled and drained mutton, ginger, garlic, garam masala powder, eggs, turmeric powder red chilli powder and egg to a fine paste and remove it in a clean bowl. Now add crushed blackpepper , chopped onions, green chillies and sattu to it and knead it tightly. Now it soft oils hands make small small balls of keba
bs and set aside.
Now heat little oil in a flat-end saucepan and fry the kebabs brown on both the sides and once they are fried properly remove from pan and serve it hot in a plate with sauce and hot steaming tea or coffee or chilled cold drinks. Enjoy the kebabs.

Egg Wrap with Fried Rice.

Its a very authentic dish prepared in Chinese style. Just try out the tummy filling, finger licking dish.

INGREDIENTS:
For Friedrice:
                   Steamed rice with salt and oil to avoid stickness (1 Cup).
                   Vegetables chopped( carrot, beans, green peas, capscicum 1 cup).
                   Salt to taste and black pepper powder(1 TBs).
                   Oil (10ml).
For Wrap:
                   Beaten Eggs (3).
                   Ginger paste(1tsp).
                   Oil.

PROCEDURE:
Heat oil in a pan and fry the vegetable with little salt, black pepper powder, now as you see the vegetable are turning brown add rice and saute well and off the flame and set aside in a bowl.

Beat eggs in a bowl with ginger paste and heat oil in flat surface bowl and pour the beaten egg as a thin layer and fry the omelette, now invert the bowl full of fried-rice on the omelette and wrap it up, now invert it on a clean plate, serve it up hot. Am sure appreciation is must.

Kadai Chicken

Kadai Chicken is cooked only in kadai(wok) with simple home ingredients which is common in every homemakers kitchen. Its special and main ingredient is capsicum, aroma and taste of this bell pepper enhances the taste of Kadai chicken.

INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Onions chopped (2).
Tomatoes de-seeded and diced (2).
Capsicum diced (2).
Garam masala powder (1 TBs), Coriander powder( 1 TBs), Red chilli powder (1 Tsp).
Ginger-Garlic paste(2 TBs).
Lemon juice (2-3 TBs).
Salt to taste.
Fried masala powder = Dry and open fried coriander, dried red chillies, cumin and ground to powder.
Oil (2 TBs).
Whole garam masala (cinnamon, clove, cardamom).

PROCEDURE:
Marinate chicken with curd, ginger-garlic paste, salt, coriander powder, chilli powder, fried masala for (60-90)min.
Now heat oil in a pan add whole garam masala and let them pop, then add chopped onions and saute till golden brown, now add garam masala powder and marinated chicken and cook it in simmer, as you find chicken is gradually getting cooked add tomatoes and capsicum  if required can add little water for gravy and so that contents dont get dried up,close the lid and let it cook in simmer mode till oil leaves the walls of wok and chicken gets tender soft. Now add lemon juice and let it cook for 2min and off the flame. Your kadai chicken is ready to be served with pulao, paratha or roti.

Dhaniya chicken (Hariyali Chicken)

Its a simple receipe made in few steps just to enjoy the taste and goodness of dhaniya chicken. The dish is green in colour hence its even called as Hariyali chicken.

INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Salt, Coriander powder (1 Table spoon), Garam masala powder (1 tsp).
Coriander and green chillies paste (2 Cups in 4:1).
Coriander leaves.
Oil (1 TBs).
Onions chopped (1/2 cup).
Lemon juice(2 TBs).
Ginger-Garlic paste(1 TBs).

PROCEDURE:
Marinate chicken with curd, salt and 1cup paste for 30min and keep aside.
Heat oil in a pan and add chopped onions, garam masala powder to it and saute till golden brown, now add ginger-garlic paste, coriander powder and add the marinated chicken and stir well and close the lid and allow it to cook till tender soft. Now add chopped coriander leaves and lemon juice and allow it to cook for 2-3mins. Off the flame and serve it in serving bowl, its best to be served with rotis.

Summer cool Yellow Punch

The name itself says the drink is so cool to have it in sizzling hot summer. Yellow is the colour of summer and whole of our body's iron and sodium drains out from our body with sweat in summer. Hence its very important to maintain body's equilibrium. And this drink will not only chill you up but also take care of your health.

INGREDIENTS:
Ripe mango pieces neatly chopped (1 ).
Butter milk (1 glass).
Rock salt a pinch.
Black pepper powder a pinch.
Green chillies seeds a pinch.
Vanilla Ice cream a scoop.
Sugar a spoon ful.
Ice cubes.

PROCEDURE:
 Mix 3/4th of mango slices, butter milk, rock salt, black pepper, green chilli seeds, sugar and ice cubes in mixer. Now serve it in a glass one scoop of ice cream on the top

Aam ka Achar

The name itself brought water to your mouth am sure, so by not wasting a single minute just lets prepare it. Its tangy, sweet and spicy pickle either made with jaggery or sugar, and best part of this pickle is it wont take you much effort to prepare it and can be preserved for long.

INGREDIENTS:

Raw Mangoes neatly cut long (1kg).
Sugar (200gms).
Salt and turmeric as per requirement.
Asfotedia a pinch, mustard seeds ( 1 tsp).
Fried masala powder = Its powder of dry pan fried cumin seeds, dry red chilies, fennel, dhaniya, kalonji, fenugreek (1spoon each).
Water.

PROCEDURE:
Apply salt and turmeric to the neat cut mango slices and dry them in sunlight for a day.
Next day boil 500ml of water in a vessel and add mango slices to them and allow them to boil. Now as you find mangoes got tender add sugar to it and let it boil, till you find the gravy got consistent and sticky, if required add little more water because it depends on the quality of mangoes. Now in an another pan heat oil, add mustard seeds, as they pop up add asfotedia and fried masala powder and off the flame, add this paste to sticky sugary pulpy mango gravy. Stir well and let it cool down. Your mango pickle is ready to either have it directly or with roti or chapati.

Chatpata chicken chaska

Name itself says the menu would be very tangy and tasty, best served with rice or roti. Its a 15-20min best receipe for tangy lovers.

INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Chopped onions (2 big).
Chopped tomatoes (1 big).
Chopped capsicum (1 big).
Green chillies (5-6).
Ginger-garlic paste (1 TBs).
Saunf/Fennel seeds
Salt as per taste.
Lemon juice (2 TBs).
Sugar (a pinch), Turmeric powder (a pinch), chilli powder (1 Tsp), coriander powder (1 Tsp), garam masala powder (1 Tsp).

PROCEDURE:
Marinate chicken with curd, salt and ginger-garlic paste for (30-60)min. Now heat oil in a pan add saunf , whole garam masala and saute, now add chopped onions, capsicum and fry them till golden brown with sugar. As they turn golden brown add chopped tomatoes and salt to it, as the tomatoes turns tender soft add turmeric powder, chilli powder, coriander powder, garam masala powder and cook, if required add little water so that contents of the pan doesn't burn up, as the contents turns to red paste add marinated chicken and green chillies to it, stir well and close the lid and let it cook in simmer flame till chicken pieces turn tender and gets cooked well. Now as the chicken pieces gets cooked add lemon juice to it, now off the flame and transfer it from cooking pan to serving bowl. You can feel a tangy aroma lingering near your nose, the aroma itself is so attractive and taste is just awesome. Best receipe for tangy lovers.

Mutton Pulao

Its a tummy and mouth filling dish, which is a few simple steps away from you. Its an excellent main course which goes best with raita or nothing.

INGREDIENTS:

Mutton neat and cut into small pieces (300gms).

Onions chopped and fried(2), paste(2).

Coriander leaves and mint leaves paste(2 TBs).

Green chillies (4-5).

Curd (150gms).

Ginger- garlic paste (1 Table spoon).

Cooked Basmati rice (500gms).

Whole garam masala and garam masala powder(1 TBs).

Turmeric powder (1/2 teaspoon), Chilli powder (1 Tsp), Coriander  powder (1 Tsp).

Salt to taste.

Lemon juice (1/4 cup).                       

Ghee and Oil (1 TBs each).

PROCEDURE:

 Marinate neatly cut mutton with onions paste,coriander and mint paste, green chillies paste, ginger-garlic paste, salt, turmeric powder, coriander powder, chilli powder and garam masala powder in a bowl, mix well and set aside for 4-5 hours. (Long the marination enhances the taste). 

Now while cooking steam the whole above content in pressure cooker along with little water and let it cook for 4-5 whistles. As you find the mutton got cooked off the flame of cooker.

Now heat oil and ghee in a neat pan and add whole garam masala and saute, now add onions and fry till golden brown, now add semi cooked rice and saute it will salt, now add lemon juice and mutton pieces with very little gravy and mix it properly. Do not add the whole gravy, it may spoil the pulao's dryness. Off the flame and serve it with raita. Enjoy the taste of aromatic mutton pulao before it cools down. 

Mutton RoganJosh

Its a great item which goes excellent with roti, paratha or rice. Its a simple receipe can be cooked in minutes.

INGREDIENTS:

Mutton neatly cut into pieces and boiled along with little salt and garlic (500gms) and mutton stock to be reserved for further use.
Onions chopped (1 cup).
Curd (2 cups).
Tomato paste (1 cup).
Ginger-garlic paste (2 Tablespoons).
Garam masala powder (1 Tablespoon), whole (10 gms).
Coriander powder (1 Tablespoon), Tumeric powder (1 Teaspoon), Red chilli powder (1 Tablespoon), Kashmiri mirch(1 Tablespoon).
Salt to taste, Sugar (1 Teaspoon).
Lemon juice(2 Table spoons).
Ghee (1 Tablespoon), Oil (15ml).

PROCEDURE:

Heat oil in a pan add whole garam masala, onions and saute till golden brown (sugar for colour), add salt tomatoes paste, ginger garlic paste and cook, once you find oil leaves the content and becomes paste, add coriander powder, turmeric powder, red chilli powder, kashmiri mirch, and cook it in simmer, as you find the ingredients are cooked now add curd and stir well and add mutton and mutton stock to the pan and close the lid and bring it to boil in normal flame. Now as the contents start boiling remove the lid and let it boil as per consistency of gravy you require, now add ghee and garam masala powder and cook it for 2min and off the flame. Remove the contents to a neat serving bowl and garnish it before presenting it. And relish the taste.

Poha / Chudwa

Poha is a simple tongue tickling dish made with beaten rice, its just simple few steps dish. Lets try it out.

INGREDIENTS:

Beaten rice (100gms).
Turmeric(a pinch), red chilli powder(1 Tsp), sugar (1 TBs).
Salt to taste.
Cumin seeds (1 Tea spoon).
Dried red chilli (1-2).
Chopped onions (2 big).
Green chillies slit (4-5).
Coriander leaves chopped.
Lemon juice (1).
Oil as per requirement.

PROCEDURE:

Wash beaten rice and drain water, now add turmeric powder, salt, chilli powder, sugar and keep aside for 30 min. Now heat oil in a pan and add cumin seeds, dried red chilli, peanuts and saute, now add onions and fry golden brown, add green chiilies and add soaked beaten rice and cook it by stiring continuously in oil, once you see the colour of contents change to light pleasing yellow, add the lemon juice and coriander leaves. Serve it hot. Best tiffin is ready.

Gajar ka Halwa

Its a dish mostly loved and relished by many Indians, whenever winter brings red red carrot along with, our heart longs for gajar ka halwa.....the most desired simple dessert.


INGREDIENTS:

Gajar or Carrot grated (1kg).
Ghee (10-15ml).
Sugar (200gms or asper requirement).
Milk (500ml).
Elachi powder (cinammon) (2 Tea spoons).
Dry fruits (kaju, kismiss, almonds, pista).


PROCEDURE:

Heat ghee in a pressure cooker add grated carrot to it and saute well, now add milk and pressure cook it till carrot is tender soft, now add sugar and cook it in simmer mode, now as you see the sugar melted and halwa is cooked add elachi powder, kaju, kismiss, almonds,pista and stir well. Now as you see oil leaves the walls of pan off the flame and serve it hot. Your yummy dessert is ready for dinner.

Mutton Keema

Keema = minced, mutton keema is minced mutton cook in pressure cooker for a great taste of keema curry.

INGREDIENTS:
Mutton keema (500gms).
Chopped onions (2 big).
Tomatoes (2 big).
Curd (2 Tablespoon).
Ginger-garlic paste (1 Table spoon).
Bay leaves (2-3).
Red chilli powder (1TBs), Turmeric powder (a pimch), Coriander powder (1 TBs), Cumin powder(1 Teaspoon).
Salt to taste.
Sugar (1-2 teaspoons).
Green chillies (3-4).
Garam masala powder (1 Table spoon).
Oil (2-3 Table spoons), Ghee(1 Table spoon).
Chopped coriander for garnish.

PROCEDURE:

Heat oil in pressure cooker and add bay leaves, chopped onion, tomatoes,salt, ginger- garlic paste, red chilli, turmeric, coriander, cumin, garam masala powder all one followed by another and saute properly till golden brown and raw smell goes away, if required add little water so that ingredients dont burn up. Add sugar for colour. Once u find the ingredients gets cooked like a paste, add curd stir well and add fried potatoes and keema stir vigourously and lid it, pressure cook it till keema gets cooked and gets soft. Approx. after 5-6 vessels the ingredients gets cooked then add ghee and chillies and stir well, empty the contents of pressure cooker in to a serving dish or bowl and garnish it. And your tasty finger licking mutton keema is ready to be served with rice, pulao, roti or chapati, it can be used in NAWABI BIRIYANI or in TIKIA. How ever you consume it , relish it.

Nawabi Biriyani

Nawabi Biriyani taste very much nawabi, feel like an emperor, it shot its an item in which you have mutton keema, chicken and egg. Its a great dish to fill both once tummy and heart.

INGREDIENTS:

Basmati rice (1 kg).

Brown crispy fried onions (500gms).

Cooked Mutton keema (300gms).

Cooked chicken (800 gms).

Boiled Eggs and Potatoes (4-5).

Garam masala powder  and whole garam masala.

Chopped coriander leaves and mint leaves.

Ghee(7-8 Tablespoons).

Jayfal- jayatri powder.

Meetha attar, kewra water and gulab jal(2-3 drops).

PROCEDURE:

Semi-Cook the rice in boiling water along with whole salt, garam masala, pudina leaves and coriander leaves, now when u find the rice is cooked just drain  the water so that no water remains, else the rice will get more cooked than required, ( over cooking the rice will spoil the taste and texture of Biriyani).

Now in a big vessel add ghee, whole garam masala, and then layer the rice keema, then rice chicken, fried onions, jayfal- jayatri powder coriander & mint leaves, add potatoes, eggs and again layer it same way i.e., rice-keema-rice- chicken- fried onions-jayfal&jayatri powder, continue the process till whole of rice is layered top garnish with fried onions, chopped leaves,garam masala powder, jayfal-jayatri powder, ghee and saffron mixed water, on the top. Add metha attar, kewra water and gulab jal. Now close the lid of biriyani vessel and place it on  very lower flame for 25-30min, now as the biriyani gets cooked nice aroma lingers all around, keep monitoring so that the bottom dont get burnt up. Now as you find biriyani is done serve it on plate by removing it from vessel but in layers so that one can taste all layers. Am sure you will only receive praises for such a royal biriyani.

If not so cautious about health then add kaju and kismiss, it give you more nawabi like feeling. For chicken and keema check other receipes from my blog... safe cooking.

Chicken Saalan

Its a slight gravy goes excellent with biriyani, rice, Well saalan is made of many things like murg saalan, bengan ka saalan, mirchi ka salaan and many more. But today our menu goes for chicken saalan i.e., murg ka saalan.

INGREDIENTS:
Chicken (200gms).
Curd (2-4 Tablespoons).
Salt, Chilli powder, Turmeric powder, Coriander powder (as per requirement).
Milk (1/2 cup).
Grated tomatoes (1).
Garam masala powder (1 Tablespoons)
Onions chopped (1 big).
Lemon juice (2 Table spoons).
Green chillies (4-5).
Oil (2 Table spoons).

PROCEDURE :
Heat oil in a pan, add chopped onions and try them till golden brown (sos sugar a pinch for colour), now add chicken and fry it and mean while add all the ingredients i.e., curd, salt, chilli, turmeric, coriander powder and cook well, and add water to make the gravy, bring it to boil in closed lid so that chicken pieces gets cooked and softer, as you find chicken got cooked slowly add milk and cook it then add lemon juice to it, this gives you a tangy taste and as milk is added along with it gives a beaten effect. Now add green chillies and cook, as the chillies gets softer off the flame and add coriander leaves and serve it hot.

Paneer Makhaani

 "Makhaani" the word itself explains how buttery, cheesy and softy the menu must be.

INGREDIENTS:
Paneer cubed and slit in beetween (300gms).
Grated cheese as per requirement.
Onions (2)
Tomatoes (2-3).
Whole garam masala tied in a clean cloth(clove. cinnamon, cadaamon).
Red chilli powder, Kashmiri mirch, Turmeric powder, salt (as per requirement)
Ginger (1 Tablespoon).
Garlic cloves (4-5).
Kasuri methi (1 Tablespoon).
Coriander powder (1 teaspoon).
Charmagaz seeds or kaju (1-2 tea spoon).
Basil leaves (6-7).
Butter (2 Table spoon), Oil (1 Tablespoon)

PROCEDURE:
Pressure cook whole onions, tomatoes, red chilli powder, Kashmiri mirch, Turmeric powder, salt, ginger, garlic, kasuri methi, charmagaz seeds and garam masala tied cloth with little water, cool it and drain the water in a seperate beaker( its required later) and garam masla cloth and paste the other ingredients.
In the mean while sandwich grated cheese inside the panner slits and fry them in very little butter in a non-stick pan, slowly so that paneer does't break or cheese dont over-melt and spread out.
Now heat oil in a pan add basil leaves and the paste, as the mixture gets cooked add little amount of sugar to give colour(sos), coriander powder and cook it in simmer, if required add little water, once the mixture is cooked properly add the drained water and bring it to boil, then add the cheese stuffed paneer cubes in to the gravy and put-off the flame. YUMMY, tasty, tangy, buttery, cheesey paneer dish is ready. Serve it with roti, rice but best goes with paratha.

Dum a Dum Chicken Biriyani

Dum means to cook in enclosed bowl in low flame, this allows the ingredients to cook well and give perfect taste and appreciation from biriyani lovers.


INGREDIENTS:
Chicken dressed (1kg)
Basmati Rice soaked in water (1kg).
Onions long chopped and deep fried brown (500gms).
Curd (400gms).
Boiled and dressed and shallow fried potatoes and eggs as per serving. (appox. 5-6 ).
Oil (15-20ml), Ghee (10-15ml).
Salt, Chilli powder, Turmeric powder, Coriander powder, Kashmiri mirch powder (As per consumers requirement).
Whole garam masala (Clove, cinnamon, cardamon, shahi jeera).
Pudina leaves, coriander leaves.
Meetha attar 2-3 drops
jayfal powder, jayatri powder(1-2 Tablespoon each).

PROCEDURE:
Marinate chicken with curd, salt,chilli powder, turmeric powder, coriander powder, kashmiri mirchi powder, jayfal-jayatri powder and oil for 3-4 hours.
Now take water in a big vessel add salt pudina, coriander leaves whole garam masala powder and bring them to boil, (note that colour of water changes to green colour and aroma of whole masala spreads around), now add soaked and drained rice to cook.  Once you see rice is 1/4th cooked, off the flame and drain the rice.
Now in a big vessel or handi add marinated chicken at the bottom of the handi, now add thin layer of fried onions, jayfal-jayatri powder, chopped coriander and mint leaves and then a layer of rice, decorate another layer with boiled potatoes,fried onions , jayfal-jayatri powder, chopped coriander and mint leaves then another layer with rice,egg and repeat the process till whole rice is layered and on the top decorate with jayfal-jaytri powder, coriander and mint leaves, fried onions, ghee, meetha attar and saffron water and lid it so that no air can pass in or out. (If required seal the lid by kneaded atta on the mouth of the vessel so that it holds the lid tightly). Then place the handi on lower flame for 40min, then check if the chicken is cooked or not, if its cooked by then off the flame bt let it remain in the handi for 20 more minutes so that taste enhance. Now you can serve it but remember to cut it from the bottom so that all the layers can be served. You will find 3 colours on place white colour of rice, deep brown colour of onions and masala, saffron colour of saffron and red colour of chicken. Hmm now its ready to be served with raita or salan.
Try out it wont fetch longer time to wait for yummy finger licking Biriyani.

Echorer Kofta/ Gulli Kebab

Echor is Raw Jack fruit. Echor er kofta is made by dressed  raw jackfruit and cutting it into small pieces and boiling them for softening.

INGREDIENTS:
FOR KOFTA:
                   Boiled Echor (200gms).
                   Boiled potato (1big).
                   Fried Masala powder (1 Tablespoon).

                   Salt to taste.
                   Oil for deep frying.

FOR GRAVY:
                   Grated onion (2 big).
                   Grated tomatoes (2 big)
                   Oil (2 Tablespoons).
                   Jeera(cumin) powder, Coriander powder ( 1-2 Teaspoons each).
                   Jeera a pinch, bay leaves (2-3).
                   Salt to taste.
                   Red chilli powder and turmeric powder as per requirement.
                   Green chillies (3-4).
                   Ginger paste ( 1 Teaspoon).
                   Ghee (1 Tablespoon), Garam masala powder (1 Teaspoon).

PROCEDURE:
Take a bowl and mix all the ingredients of kofta except oil and mix properly knead properly so that no lumps are found. Make small small kofta balls out of it and deep fry them in heated oil in simmer. Its important to fry kofta balls in simmer or else only the external part will be fried and inner part wont be cooked.
Now remove extra oil from the kadai so that gravy can be cooked, add jeera, bay leaves, grated onions and fry well, add grated tomatoes, ginger paste and salt and cook till oil leaves from the ingredients and walls of kadai, now add jeera powder, coriander powder, chilli powder and turmeric powder, if required add little water so that ingredients don't burn up, once you see the ingredients got cooked add water about 200ml and bring it to boil by closing lid, now as water is boiling add fried koftas and green chillies, once the whole thing comes to boil add little ghee and garam masala powder and off the stove, and garnish with malai(sos), serve it with rice, paratha, roti or puris. Its yummy to have fried koftas as a snack item which goes good with tea or coffee.

Stuffed Gujiya

Tasty stuffed stomach filling gujiya is good to go with tea or coffee in the evening.

INGREDIENTS:

FOR GUJIYA:

             Maida (200gms).

            Oil as per requirement.

            Sugar (1 Tablespoon).

            Salt to taste.

            Water as per requirement.

FOR STUFFING:

            Groundnut powder(10gms).

            Dry coconut powder(5-6 Tablespoons).

            Seasum seeds (3-4 Tablespoons).

            Kaju, kismis (2 Tablespoons each).

            Ghee (1 Tablespoon)

            Suji open fried (10gms).

PROCEDURE:

GUJIYA:  Make soft dough with maida,heated oil(6 tablespoon), sugar, salt and water and set aside.

STUFFING: Heat oil in a pan add ghee and fry all the ingredients i.e., groundnut powder, dry coconut powder, seasum seeds, kaju, kismis, suji and keep aside.

Now make small small balls with the dough and with the help of chakla belan (rolling pin) make thin flat round circle like puris, now in half segment add 1 TBs of stuffing or the quantity it can hold, (do not add more then it might come out while frying), and fold it and close the side by pressing it with hand try to give it a good shape( a half circle). Similarly make with all the small small moulds and set aside the gujiyas.

Now heat half kadai oil and deep fry gujiyas in simmer till golden brown and set aside to cool it.

Serve it once they ar cooled, Crispy tasty gujiya are ready, it can be preserved for 10-15days.

Murg Methi Makhmali

Soft tender chicken cooked with methi leaves and curd. It slips into mouth just like makhmal(velvet).

INGREDIENTS:

Chicken (500gms).
Curd (200gms).                                                      
Onion (3 big).
Charmagaz seeds (1 Tablespoon).
Kasuri Methi.
Green Chiilies (4-5).
Salt to taste.
Fenugreek seeds (1 pinch).
Oil 2 teaspoons.
Garam masala powder (1/2 Table spoon).
Coriander(dhaniya) powder (1 Table spoon).
Ginger-garlic paste (1 Tablespoon).

PROCEDURE:

Marinate chicken with curd and salt for 30min, now grind onion, charmagaz, 2 green chillies,  kasuri methi to paste. Heat oil in a a non-stick kadai, once oil gets heated add fenugreek seeds and the ingredients paste and cook them properly, now add garam masala powder, dhaniya powder and cook. Add marinated chicken and cook in simmer and closed. Stir in intervals and check till chicken gets softer, meanwhile add chillies and cook. Once the chicken and the chillies get softer so that nice aroma of chillies gets into chicken. Remove from stove and serve it, velvety soft chicken is ready to be served with rice, paratha or pulao.

Malai Kulfi

Remember biting into cool, creamy, nutty kulfi on warm summer evenings? This is a quick and easy version of kulfi. I almost never make kulfi the old way any more.

Ingredients

• ½ litre whole milk
• ½ cup condensed milk
• ¼ cup dry milk powder
• 1 pinch saffron threads
• ½ teaspoon cardamom (elaichi) powder
• Sugar to taste (optional)
• ¼ cup chopped Pista (pistachio) nuts

• Directions

  Prep:5min  ›  Cook:20min  ›  Extra time:6hr freezing  ›  Ready in:6hr25min 

  1. Add whole milk, condensed milk, and milk powder to a heavy bottomed pan. Bring to a boil. Add saffron and cardamom powder. If you like extra sweet, add sugar. Simmer the mixture for 10 minutes, stirring often. Cool till warm. Add nuts.
  2. 2. Pour mixture into 4 – 6 kulfi moulds (depending on size). Freeze at least 6 hours. Overnight is better. You can make the kulfi up to 1 week ahead and freeze.
  3. Take moulds out of the freezer 10 minutes before serving. If kulfi is stuck, you can dip the mould in hot water and run a sharp knife along the edges to help release it. Serve immediately.

Pudina Sherbat / Mint Juice

This mint juice also has spice powders like cumin powder which again is good for digestion plus black salt which is again good for digestion. lemon juice is added to preserve the green color of the mint.

• INgredients
• 1.5 cups mint leaves/pudina
• 9-10 tbsp powdered jaggery or sugar
• ½ cup water
• ½ tsp black salt
• 1 tsp cumin powder/jeera powder
• 3-4 tsp lemon juice

INSTRUCTIONS

1. remove the mint leaves from the stems. rinse in water for a couple of times
2. add all the ingredients in a blender and blend to a smooth paste.
3. strain the whole mixture.
4. take ¼ amount of the strained mint juice. add ¾ amount of water. stir.
5. add ice cubes and serve chilled mint juice.

NOTES

Sweetness can be adjusted as per your preferences.

You can also add sugar or honey instead of jaggery.

Paneer Makhmali

Soft tender paneer is cooked in paste made of ingredients, simple few steps away from tasty silky makhmali paneer.

INGREDIENTS:
Paneer (300gms) cut in diced.

Onions finely chopped (1big) and diced( 3).
Tomatoes (2 diced).
Garlic cloves(4-5).
Ginger paste (1Tablespoon).
Jeera, bay leaves, salt to taste.
Jeera powder(1TBs), Coriander powder(1TBs).
Red chilli powder, turmeric powder as per requirement.
Garam masala powder(1 tea spoon).

PROCEDURE:
Grind diced onions, tomatoes, garlic and ginger to paste, heat oil in a kadai add jeera and bay leaves and then fry chopped onions till light brown now add the grinded paste and fry it, cook it till oil leaves the walls of kadai (Its a time consuming process, this is main part of receipe, if ingredients are not cooked properly it might stink and spoil the receipe if required add little water). Once they are cooked add jeera powder, coriander powder, red chilli powder, turmeric powder and salt and little water to it so that ingredients don't get burnt.Once you see they are cooked add water as per paneer gravy consistency is required but do not add more water and allow it to cook in closed, now once the water gets boiled add paneer pieces and cook for 1-2min and off the stove. Serve it with rice, pulao, parata or roti. This dish is perfect to go with anything. 

Chingrimacher Malaicurry(prawn)

Malai Curry name itself says how tasty the dish might be, its made of tender coconut pulp (coconut malai ) hence its named such.

INGREDIENTS:
Prawns (250gms dressed and cleaned ).

Coconut paste (1/2).
Poppy seeds paste(1 teaspoon).
Mustard paste(1Tablespoon).
Onions chopped (1big).
Garam masala powder(1-1/4 teaspoon).
Tomatoes chopped (1big).
Jeera, tej patta (bay leaves), Mustard oil.
Salt to taste and sugar for colour.
Turmeric powder and chilli powder (1 teaspoon each)..
Jeera powder, coriander powder (1 tea spoon each).
Ginger- garlic paste (1table spoon), green chillies (4-5).

PROCEDURE:
Heat oil in a pan shallow fry the prwans with little salt and turmeric powder, then remove them in a bowl. Now take a clean kadai and add oil to it one by one add jeera, tej patta and onion and fry them add little sugar so that it add colour to our receipe. Now add tomatoes ,salt, coconut paste, mustard paste and poppy seeds paste and cook them properly if required add little-little water to cook it, when oil leaves the batter and walls of pan add jeera powder,coriander powder, chilli powder, turmeric powder and cook the if required add little water so that ingredients dont burn up. Now when u see masala is cooked add fried prawns, green chilli and garam masala powder, and cook in simmer for 2-3min and serve it hot with hot steamed rice or pulao. Yummy tasty prawn malai curry is ready.

Dahi-Vada

                                                    DAHI - VADA
Yummy tounge ticking taste of dahi-vada made of simple home ingredients best to go in summer, cools body temperature and taste awesome.

INGREDIENTS:
Urad dal (deskinned Black gram soaked overnight ) (200gms).

Ginger paste (2 Tablespoons).

Finely chopped Onions(1).

Green chillies (2-3).
Salt to taste.
Sev mixture(50gms)
Curd (200gms beaten with 2 spoons of sugar and a pinch of black salt).
Tamarind puree (3-4 Tablespoons).
Coriander leaves for garnishing
Fried masala powder( dry red chillies and jeera fried without oil and ground to powder).
Oil to deep fry vadas.

PROCEDURE:
Ground urad dal, ginger, green chillies, salt to paste, now heat large amount of oil in a kadai and now deep fry the batter into small moulds (vadas).

After golden brown remove from oil and transfer it into bowl of water so that vadas soak in it properly.
Now remove from water and place them in a flatened tray or plate. Now garnish it by adding curd, tamarind puree, fried masala powder, onions, sev, coriander leaves.
Serve it chilled in hot sizzling summer.