Dhuska (Rice and Lentil Pancake )

December 16, 2018 Nandini Bhushan4 Comments

Dhuska is a very popular deep fried festive snack eaten all over Jharkhand region in the eastern zone of India. This is my aunt in law’s (Mami) recipe and I am truly grateful to her for sharing this treasure with my blog readers. Dhuska is made by soaking rice and lentil and then grinding it together into a smooth paste.It is then deep fried in Mustard oil. There are many versions of Dhuska but the shape and texture of this one makes it distinct from the rest of the recipe. Dhuska is normally enjoyed as an evening snack or even full meal along with spicy chicken or mutton curry and Aloo dum.

Ingredients :

Basmati rice :1 cup

Chana dal :1 cup

Turmeric powder :½ Tsp

Salt as per taste

Mustard oil for frying

Step 1

Soak rice and chana dal overnight.

Step 2

Grind it into a fine paste

Step 3

Batter should be in pouring consistency.

Step 4:

Add salt and turmeric powder into the batter

Step 5

Put oil in a kadahi . Let the oil reach the smoking point.

Step 6

Pour the batter slowly in the center of the oil with the help of a steel glass so as to ring is formed.

Step 7

Fry it turning on both the sides till it turns crispy and golden brown

Step 8

Take it out in an absorbent paper. Dhuska is ready. Serve it hot with any spicy gravy dish of your choice.

Tip:

Try to fry Dhuska in Mustard oil as it’s pungency gives it the traditional flavor.

Bihari kebab (Granny’s kebab)

ImageDecember 5, 2018December 5, 2018 Nandini Bhushan2 Comments

Bihari kebab ( Granny’s kebab) I have been enjoying my mom’s mutton kebab since my childhood but it was only recently through an amazing food documentary show that I realised the origin and authenticity of this kebab. Though there is a lot of kebab dishes from around the world but the smoky aroma and melt […]

Gobi Mussallam

November 25, 2018November 25, 2018 Nandini Bhushan2 Comments

Gobi Musallam ( Baked Whole Cauliflower in creamy sauce )

Cauliflower or Gobi is a very popular north Indian vegetable and is often combined with other veggies to get a perfect curry. Here I have tried to give this humble veggie a little gourmet treatment by cooking it in a Mussallam style. The cauliflower head is blanched, fried and drenched in the creamy makhni style gravy. It is a great party fare relished by family and friend. I am sure that the Gobi mussallam recipe will win hearts of even the most fussy eaters around. Do try it yourself to experience it’s exotic flavour and distinctive combinations of flavours .

Ingredients:

Gobi: 1 Whole Gobi

Onion: 1 large

Tomatoes :3

Garlic :7 to 8 clove

Kaju : 25 Grams

Raisin: 8 to 10

Red chilli powder :2 tsp

Turmeric :1 Tsp

Salt as per taste

Kasauri methi: 1 Tsp

Cream :2 tsp

Oil as per requirement.

Step by step recipe:

Step 1:

Blanch the cauliflower along with a pinch of turmeric and salt

Step 2:

Take it out and put it in the strainer till the extra water dries up .

Step 3:

Add oil in the pan and gently place the cauliflower head and fry it lightly till the colour changes.

Step 4:

Now gently place in the baking dish

Step 5:

Place another pan on the flame. Add a cup of water and put the sliced onion, tomatoes, garlic,cashew nuts and rasins and let it boil till the onion becomes soft.Once done strain out the extra water and grind it all together into a smooth paste

Step 6:

Heat oil in the pan. Add the grinded masala along with a pinch of haldi, red chilli powder and salt and saute it till the masala is done. Now add kasauri methi along with cream and switch off the flame

Step 7:

Pour the gravy over the fried cauliflower. You can keep the consistency of the gravy as per your requirement.

Step 8:

Preheat the oven at 180 degree Celsius and bake the gobi mussallam for almost,30 minutes or until the cauliflower is done. Garnish it with cream and coriander.

Tip:

One can keep the texture creamy by adding half a cup of milk in the in a makhni gravy.

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

November 3, 2018November 4, 2018 Nandini Bhushan3 Comments

Kulcha is a type of leavened flavoured flat bread that originated in the Indian subcontinent. Keema kulcha is a mutton mince stuffed flat bread and indeed an ultimate comfort food for all the meat lovers. It is truly a perfect menu for those lazy days when one is not in a mood to go for an elaborate lay out. Keema kulcha is loaded with flavoursome minced meat and is served both as a breakfast or main meal dish along with yoghurt and salad.Traditionally kulcha is cooked in tandoor but since it is a home style cooking, I have made it on pan as well as air fryer for my blog readers. Enjoy my take on the Keema kulcha straight from the pan.

Ingredients: For the stuffing

Mutton Keema: ½ kg
Onion: 1 diced
Ginger paste: 1tsp
Garlic paste :1 Tsp
Pepper powder: 1 Tsp
Cummin powder: 1tsp
Coriander powder: 1 Tsp
Turmeric powder: ½ Tsp
Red chilli powder: 1tsp
Garam masala powder: 1 Tsp
Oil: 3 Tsp

Ingredients: For the dough

Maida: ½ kg
Milk: 2 tsp
Curd: 2 tsp
Baking powder: 1 Tsp
Oil: 2 tsp
Salt: as per taste
Water: as required

Ingredients: For garnish

Chopped corriander leaves
Butter

Step 1:

Sieve the flour along with baking powder. Add salt, milk,curd, oil along with water to knead a soft dough. Cover it with a damp cloth and keep it aside for atleast half an hour.

Step 2 :

Heat oil in a kadahi. Add onion and fry it till it turns golden brown. Next add the masala and saute it till they all come together. Sprinkle few drops of water in order to prevent them from burning.

Step 3:

Add the Keema and cook them all together.

Step 4:

Once done transfer the Keema into another bowl and sprinkle the lemon juice along with the coriander leaves over the top.

Step 5:

Divide the dough into small portion and stuff it with the Keema filling. Now gently roll out these stuffed balls .

Step 6:

Transfer the kulcha into a pre heated air fryer and let it cook for 5 to 7 minutes or until the kulcha turns golden brown. Brush it with butter and serve it hot.

Step 7:

In case one doesn’t have airfryer, one can easily make it on a hot tawa till the kulcha gets the desired colour.

Step 8:

Transfer it to a serving platter and relish it with curd and onion rings.

Tip:

The mutton Keema can be replaced with chicken paneer, potato or vegetable

Potato PinWheel ( Aloo Nimki)

October 20, 2018 Nandini Bhushan2 Comments

Nimki is a light refreshing nibbles that is highly popular in Bihar. Since the dough is the same as nimki but is stuffed with potato, we call it aloo nimki. Aloo nimki is a new spin to the traditional Indian samosa. In fact when I get bored of making samosas, aloo nimki pops up in the menu as it is perfect for anyone’s taste. It is a mouth-watering snack where the potato stuffing is rolled in a maida dough and shaped like a pinwheel. The kids in particular relish it more because of its crisp texture and interesting shape . It is enjoyed best with red or green chutney.

Ingredients :

For Stuffing

Potato : 5 Nos.
Onion : 1 small thinly diced
Ginger paste: 1 tsp
Coriander powder: 1 tsp
Turmeric powder : ½ tsp
Red chilli powder: 1 tsp
Garam masala powder: 1 tsp
Aamchur powder: 1 tsp
Oil: For deep frying
Salt: As per taste

For the dough

Maida: 300 GM’s
Oil: 3 tsp
Salt: 1 tsp
Ajwain: ½ tsp

Step by step instructions with photos

Step 1:

Boil potatoes and peel them.

Step 2:

Mash them coarsely

Step 3:

Add oil into kadai . Once hot put the diced onion and saute it till the color changes. Add Ginger along with the rest of the masala .

Step 4:

Saute the masala and then add the mashed potatoes.

Step 5:

Saute it on high flame for couple of minutes till the potatoes and the masala blends together. Switch off the flame and sprinkle chopped coriander leaves over the mixture.

Step 6:

Spread the stuffing in a flat dish and let it be cool.

Step 7:

In a shallow vessel knead a tight dough along with salt, oil and Ajwain.

Step 8:

Cover the dough and let it rest for at least ten minutes.

Step 9:

Divide the dough into equal size balls. Flat the balls using the rolling pins and make large rotis. Use oil so that that the dough doesn’t stick to the rolling pin.

Step 10:

Divide the stuffing into equal parts. Now spread the potato mixture evenly over the roti.

Step 10:

Now place the another disc over the stuffing and repeat the process of evenly spreading of the mixture

Step 11:

Gently roll the disc starting from one end.

Step 12:

Once done with rolling keep it aside.

Step 13:

Take a sharp knife and cut the roll horizontally.

Step 14:

Each slice will be in a shape of a pinwheel.

Step 15:

Heat oil in a pan and deep fry the nimki on medium flame turning occasionally .

Serving

Take them out in an absorbent paper once it is golden and crisp. Serve it hot with chutney or sauce of your choice

=============

Tip:

Try to prepare the stuffing in advance and allow them to come to the room temperature. This will enable the pinwheel to retain its shape.

Kaali Mirch Gosht ( Black Pepper Mutton)

October 7, 2018 Nandini Bhushan3 Comments

“ Nothing is better than going home to family and eating good food”.

The Kaali mirch ghosht or black pepper mutton is one such comfort food that is loved and relished by family and friend alike.This is for the first time that I am sharing a mutton recipe with my blog reader and what better way to start than with a legendary family recipie like Kali mirch gosht. It is a very simple yet classic recipe of mutton with curd and handful of regular spices. The pungency and goodness of freshly ground black pepper elevates the flavour of the mutton. It is indeed pepper that makes all the difference and gives this curry a distinct flavour. Kaali mirch gosht is enjoyed especially during winters as it not only adds heat to the dish but also warms the body.This fiery mutton curry is a culinary treat for all spice lovers. It pairs beautifully with paratha,roti and even plain rice.

Ingredients :

Mutton : 750gms
Onion : 5 – (3 cut into rings & 2 roughly sliced)
Curd : 250gms (beaten)
Freshly crushed black pepper :. 4 to 6 Tsp
Ginger : 2tsp grated
Turmeric powder : A pinch
Oil : 4 tsp
Ghee : 1 Tsp
Salt : As per taste

Follow the pictorial step by step recipe for a perfect result

Step 1:

Wash mutton pieces well and keep it aside. Add oil in the cooker and put in the grated ginger.saute it for couple of seconds.

Step 2:

Put the mutton piece along with salt and onion into the pan.

Step 3:

Saute it till it changes its colour.

Step 4:

Cover the cooker with its lid and let it pressure cook for one whistle and then lower the flame for about 5 minutes. Kindly note that I have not added water into it as the mutton and onion will leave its own juice.

Step 5:

Take out the whistle and remove the lid. Now add curd and turmeric and let it cook on low flame for about 5 minutes or until the curd mixes perfectly with the mutton.

Step 6:

Add the freshly crushed black pepper.

Step 7:

Give it all a good mix.

Step 8:

Cover the lid and let it cook for 10 minutes on a low flame.

Step 9:

Add the onion rings.

Step 10:

Let it cook on low flame until the mutton infuses all the aroma and flavour of the pepper.

Step 11:

Let the mutton cook in its own juice till the onion becomes soft and it reaches the desired consistency

Step 12:

Sprinkle a Tsp of desi ghee and the fiery Kali mirch ghosht is ready to be served

Tip:

One can vary the ratio of the pepper corn to suit your taste.

Italy in a pocket (Paneer Tikka stuffed with plum and Italian herbs)

September 27, 2018October 20, 2018 Nandini BhushanLeave a comment

Paneer Tikka stuffed with plum and Italian herbs

Paneer Tikka is one of the most amazing delicacy in the Indian vegetarian platter. I personally enjoy paneer tikka and thought of combining two of my favourite cuisine —– Indian and Italian to create something new and innovative. And the result was a joyful fusion of vibrant red— coloured paneer tikka stuffed with Italian green basil, olive, oregano, cheese along with plum. Once these flavour amalgamates with each other, it results in fusion food that combines the best elements of different culinary traditions. Italians like lndians prefer to use fresh and flavourful ingredients that elevates the taste of the food. Since I have personally tried it, I assure my blog readers that the aroma and flavour of paneer tikka stuffed with plum and Italian herbs will definitely bring joy to your family and friend. Feel free to make your own choice of stuffing that suits your palate.

Ingredients

Paneer(cottage cheese) 250 gms
Hung curd 150 gms
Ginger paste 1tsp
Garlic paste 1tsp
Red chilli powder 1tsp
Kasauri methi 1tsp
Turmeric powder a pinch
Kashmiri red chilli powder 2 tsp
Salt as per taste
Oil 2 tsp
Chaat masala 1 Tsp
Garam masala powder ¼ Tsp
For the stuffing
Plum ½ thinly diced
Cheese 4 tsp grated
Olive 2 diced
Chilli flakes 1 Tsp
Oregano ½ Tsp
Basil leaves 3 to 4

Step 1:

Cut paneer into cubes with 2 inch thickness.slit it horizontally almost making it like a pocket so that it ca be stuffed to perfection.

Step 2

Combine together plum,olive,basil,cheese,oregano along with chilli flakes.

Step 3

Place the Italian flavoured mixture in the slit or pocket of the paneer slice. Keep it aside.

Step 4

In a separate bowl whisk together hung curd along with oil and rest of the masala.

Step 5

coat the stuffed paneer cubes with the marinade. Keep it aside and let it marinate for at least an hour.

Step 6

Preheat the airfryer at 200 degree Celsius. Arrange the paneer cubes and brush it with oil or butter

Step 7

Air fry for almost 10 to 12 minutes or till done.

Step 8

Serve it with chutney or sauce of your choice

Tip :

Use firm paneer and not crumbly for the perfect paneer pocket

Kaju Badam Murg (Chicken with Cashew and Almond)

September 10, 2018 Nandini BhushanLeave a comment

Chicken with cashew and almond is a delightful recipe that is rich, creamy, spicy, nutty and tangy . Kaju Badam murg is a wholesome dish with the goodness of protein in chicken as well as host of health benefiting properties of dry fruits. If these dry fruits are included in our diet, it not only enhances the taste but also adds nutritional value to the food. As the name itself signifies, the kaju Badam murg is cooked with coarsely grinded almond and cashew nut along with curd and few spices. It’s rich and creamy texture makes it a perfect dish to impress your family and friend. Chicken with cashew and almond is easy to cook and is served best with Indian bread of all kind like naan, lachcha paratha or roti.

Ingredient

Chicken 1 kg
Onion 3 thinly sliced
Ginger paste 1 tsp
Garlic paste 1 Tsp
Cashew nut ¾ cup
Almonds 12 to 14
Curd ½ cup
Red chilli powder 2 tsp
Salt as per taste
Oil 4 tsp
Whole garam masala
Cinnamon stick 1
Peppercorn 5 to 6
Green cardamom 2
Black cardamom 1
Pictorial step by step recipe of kaju Badam murg

Step 1: Thinly slice the onion.

Step 2: Deep fry the onion slice till it turns golden brown

Step 3: Once done take it out in an absorbent paper and keep it aside

Step 4: Soak the cashew nuts and almond for about half an hour.later put the dry fruit mixture in a blender

Step 5; Coarsely grind it without adding water into it.Do not make a smooth paste out of it

Step 6: Marinate the chicken with fried onion,ginger garlic paste,coarsely grinned cashew and almonds, red chilli powder and salt

Step 7: Mix it all together and keep it aside for at least half an hour .

step 8 Take a pan and put oil into it. Once the oil gets heated add the whole garam masala into it.

step 9: Once the masala crackles add the chicken along with the marinade into it. Let it cook on high flame for about 5 to 7 minutes

Step 10 :Lower the flame and cover the pan . Cook it for almost half an hour or until the chicken becomes soft and tender. Stir the chicken regularly so that the masala does not stick to the pan

Step 11: Dish out the chicken in the serving platter and relish the kaju Badam chicken with roti or paratha.

Tip: Add half cup of milk along with 2 tsp of kasuri methi for velvety texture and richness.

Dahi Kebab ( Hung Curd Kebab)

August 25, 2018 Nandini Bhushan1 Comment

Dahi kebab is a very classic, healthy and protein rich Awadhi recipe that is made from hung curd along with few spices and seasoned with fresh herbs. In-fact when I first heard about dahi kebab, it was unimaginable for me to even think of a kebab made out of curd since it it so difficult to hold it together . But once I came to know the secret behind it I enjoyed making it myself. Curd or dahi is highly popular throughout south Asian countries like Pakistan,Bangladesh and India. But I believe that we Indians have a special love for dahi and we could have it any form. It is indeed an integral part of our culinary culture.
Dahi kebab is one such curd dish which could be served both as an appetizer and main course. It is crispy from outside and creamy and melting from inside with soft and subtle flavour of spices. There are different variations of making dahi kebab. Enjoy my take on this classic recipe.

Ingredients:

Curd : 700 gm
Ginger :1 Tsp grated
Green chilli : 3 finely sliced
Capsicum : 1 finely chopped
Cheese :100 gm grated
Sugar: 1 Tsp
Garam masala powder :1 Tsp
Salt : as per taste
Bread crumbs:
Besan :4 tsp ( Dry Roast besan in low flame till it becomes golden brown and aromatic)

Follow the steps for the perfect result:

Step 1: Tie the fresh curd in a muslin cloth

Step2: Hang it overnight so that the water completely drains out.

Step 3: Your hung curd with creamy consistency is done

Step 4: Mix the curd with green chillies, capsicum, Ginger, sugar, cheese,roasted gram flour, finely chopped coriander leaves, garam masala powder and salt. Be a little cautious while putting salt since cheese already has salt in it.

Step 5 : Mix it all together and put it into the fridge till you proceed.

Step 6 : Now apply water or oil in your palm and make tikkis out of the curd mixture. Since the texture of the mixture is very soft and creamy, one needs to delicately handle it.

Step 7 : Next coat the kebab with the bread crumbs.

Step 8 : Heat oil in the pan and shallow fry the kebab one by one on medium flame. Turn over the dahi kebabs once you get a nice golden crust on the top.

Step 9 : Your dahi kebab is ready to be served. Enjoy the appetizing dahi kebab with any chutney or sauce of your choice.

Tip: Sugar enhances the tangy flavour of dahi kebab with a pinch of sweetness.

Mutton Keema Kofta Curry

August 12, 2018August 12, 2018 Nandini BhushanLeave a comment

The mutton kofta curry is one such recipe that is very close to my heart as it takes me down the nostalgic memory lane of my childhood. My mother makes one of the most amazing Keema kofta curry. It is in indeed one of the favourite indulgent recipe of my son and every time I cook this recipe for my loved ones, l could experience the intense and exotic aroma in my entire household.lts all about my mom’s spice and secret that blends so well to create a fabulous dish like this mutton kofta curry. Mutton kofta curry is cooked using raw mutton keema and handful of spices that is easily available in every household . The meatball here is not deep fried but it is poached and cooked in the gravy.This cooking techniques gives a new dimension to the taste of the curry. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly .The flavourful mutton kofta curry is served best with plain rice or any variety of Indian bread.

Ingredients :

Mutton mince (Keema) ½ kg
Ginger 1 inch
Green chilli 2 to 3
Egg 1
Garam masala powder 1 Tsp
Coriander leaves as per taste
Pudina leaves optional
Soaked bread optional( to be used in case Keema appears too difficult to handle)
Ingredients for the gravy
Onion 2 large finely chopped
Tomato 2 grated
Garlic paste 1 Tsp
Ginger paste 2 Tsp
Turmeric powder 1 Tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Whole black pepper 5 to 6
Black cardamom 1
Green cardamom 2
Dalchini 1 stick
Whole jeera 1 Tsp
Oil 4 Tsp
Salt as per tasteFollow the steps by step instructions for perfect result:

Step 1 : Take a grinder jar and put raw Keema, Ginger,green chilli, green coriander, pudina, egg and a tsp of oil along with salt. Blend it all till it comes together. Egg will help to bind the koftas. Once done squeeze the water away.

Step 2 : Apply oil in hand and make small round ball shaped meatballs. Refrigerate them for an hour so that the koftas become firm.

Step 3 : Put oil in the pan and add the whole masala. Fry it till it crackles.

Step 4 : Add the finely chopped onion and fry it till it turns golden brown

Step 5 : Next add grated tomato, Ginger garlic paste, coriander powder,turmeric powder, red chilli powder and salt.stir it until the oil separates from the masala.

Step 6 : Add water as per your requirement and let it come to boil . Now place the kofta one by one into the boiling mixture. Do not stir or mix the koftas as it could disintegrate. Let it cook on a high flame for at least ten minutes. After that cover the lid and lower the flame and

let it cook in the gravy till the kofta becomes firm.

Step 7 : Check it out after almost twenty minutes to see if the masala and meatballs are done. Stir it carefully.

Step 8 : set the koftas aside in a serving dish.garnish it with cream and the tantalizing mutton kofta curry is ready to be relished with rice or any Indian bread of your choice.