April 2016 - Rasoi Recipe

Month: April 2016 (page 1 of 2)

Rajasthani Shimla Mirch Besan (capsicum trio)

April 28, 2016 / RasoiRecipe / 10 Comments

Hello Everyone ! How are you all? Today’s recipe is Rajasthani Shimla Mirch Besan. It is a simple and tempting dish from Rajasthan. For this recipe all you need is gram flour, capsicum and few spices. Traditional recipe has green capsicum as the main ingredients, in this recipe I am using all three colors of capsicum. Though, you can use all three colors or only one color of capsicum, it totally your choice. I hope you all will try this recipe at home as this recipe is a nice change from popular aloo-shimla mirch (potato-capsicum) combination.

Rajasthani Shimla Mirch Besan

Rajasthani Shimla Mirch Besan

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Besan Ki Sabzi (from the land of Rajasthan) , Rajasthani Besan Gatte Ki Sabzi , Jhatpat ratlami sev paratha (sev stuffed paratha) , Sev ki sabzi (Ratlami sev ki sabzi) .

Serve: 4

Duration: 30 minutes

Ingredients for Rajasthani shimla mirch besan

Capsicum /shimla mirch/bell pepper (chopped) 6 medium size

(red,green and yellow color)

Gram flour/besan/chick pea flour 3 tbsp

Oil 2 tbsp

Salt as per taste

Red chili powder 1-1.5 tsp (heaped)

Turmeric 1/4 tsp

Amchoor/Dry mango powder 1 tsp

Ajwain/Carrom seeds 1/4 tsp

Hing/Asafoetida a pinch

Procedure for Rajasthani shimla mirch besan

Wash the bell peppers. De-seeds and cut the capsicum in to small pieces.
Heat oil in a deep pan. Add chopped capsicum and let it cook till capsicum softens.

In a bowl mix besan and all the masalas properly.

Add this besan and spices mix in the pan.

Cook for 3-4 minutes or till besan changes its color slightly and besan is nicely cooked. Keep in mind that when besan is overcooked it turns bitter in taste.
Check the seasoning of dish, adjust it if needed.
Serve it hot with phulkas/chapatis.

Note:

Use of all three colors of capsicum is optional, traditionally this is dish is prepared by using green capsicum only.

Food Quote

“Laughter is brightest where food is best.”

Jhatpat Egg Masala (masala egg recipe)

April 26, 2016 / RasoiRecipe / 10 Comments

Hi Friends ! Today’s recipe is a very delicious and spicy dish made from egg ‘Jhatpat Egg Masala’. As the name suggests this again is under 30 mins recipe. This is one of the easiest and quickest recipe of egg masala to have as a side dish/main course. It pairs delicious with jeera rice, paratha, hot chapatis. Let’s get started with the recipe…

Jhatpat Egg Masala

Jhatpat Egg Masala

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 4

Duration: 30 mins

Ingredients for jhatpat egg masala

Egg (boiled) 4

Methi dana (Fenugreek seeds) 1/2 tsp

Red chili powder 2 tsp

Oil 1/2 cup

Whole red chillies 4 no.

Garlic (chopped/crushed) 2 tsp

Curry leaves 10-12

Green chilies 2-3 no.

Coriander powder 1 tsp

Cumin seeds 1 tsp

Tomato puree 2 tbsp

Tomatoes (chopped) 3 no.

Turmeric 1/2 tsp

Onion chopped 1

Salt to taste

Procedure for jhatpat egg masala

Heat oil in a deep pan. Add chopped garlic, onion, dry red chillies, fenugreek seeds, cumin seeds and curry leaves. Saute for few seconds.

Add salt, turmeric, red chili powder, coriander powder, tomato puree and chopped tomatoes .

Fry everything well till oil separates. Add boiled eggs and green chilies, cook it for 5 more mins.
Serve it with Lachha paratha/roti/rice.

egg curry

Note:

You can also add coconut milk in this recipe. Add coconut milk along with boiled eggs and green chilies.

Food Quote

“No one is born a great cook, one learns by doing. “

-Julia Child

Dilli Style Aloo Chaat (Tangy potatoes)

April 24, 2016 / RasoiRecipe / 14 Comments

Hello foodies ! How are you all? Today’s recipe ‘Dilli Style Aloo Chaat’. It is a common street food of Delhi. It is a simple and easy to prepare tangy potato recipe. So every “Chaat” fan out there, this one is for you. Try this recipe at home, I hope you enjoy this dish with your family.

Aloo Chaat

Aloo Chaat

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂

For more chaat recipes you can check Pani Puri (Gol Gappa or Puchkas, homemade pani) , Bhel Puri (Mumbai Bhel Puri / Spicy Puffed Rice) , Macaroni Chaat (Pasta/macaroni in yogurt) , Mixed Fruit Chaat (bowl full of flavours .

Serves: 3-4

Duration: 15 mins (prep time) + 15 mins (cook time) = 30 mins

Ingredients for Aloo Chaat

Potatoes (boiled) medium size 4

Chaat masala 1 tbsp.

Bhuna jeera (Roasted cumin seeds ) 1 tsp

Lemon juice (medium size) 1 no.

Kala namak (Rock salt ) 1/2 tsp

Red chili powder 1/4 tsp

Amchoor (Dry mango powder ) 1/4 tsp

Saboot kali mirch (Pepper corns crushed) 1/2 tsp

Oil for shallow frying

Procedure for Aloo Chaat

Use boiled potatoes for this recipe, peel and cut boiled potatoes into small pieces.
Shallow fry the potato pieces in a deep pan with 5-6 tbsp. oil on low/medium heat till potatoes turn crispy. For crispy potatoes, you need to fry pieces on low/medium heat.

Remove the potato pieces from oil in a bowl.
Add all the dry masalas on hot potato pieces and toss everything well to coat masala evenly.

Aloo chaat is ready to serve. Serve hot.

alchat

Note:

Sprinkle the masalas on the hot potato pieces while they are still hot. Hot oil absorbs the masalas nicely.

Food Quote

Food tastes better when you eat it with your family.

Chili garlic chutney (Sabut Lal mirch aur lahsun chutney)

April 22, 2016 / RasoiRecipe / 12 Comments

Hello everyone ! Hope you all had a great week. Today’s recipe is ‘Chili garlic chutney’. This chutney is sweet and spicy in taste. It is for all those who love this flavour. This chutney is made from fresh garlic and whole dry red chilli. You need only 5 mins to prepare this recipe.

Chili Garlic Chutney

Chili Garlic Chutney

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 6

Duration: 30 mins (prep time) + 5 mins (cook time)

Ingredients for Chili Garlic Chutney

Garlic cloves (Lahsun) (chopped) 15-20

Dry red chilies 6-7

Saboot dhania (Coriander seeds) 1 tsp

Jeera (cumin seeds) 1 tsp

Salt to taste

Sugar 1 tsp

Lemon juice 1-2 tbsp

Oil 2 tbsp

Procedure for Chili Garlic Chutney

Soak red chillies in hot water for about 30 minutes.

After 30 mins, grind chopped garlic cloves, soaked red chillies, lemon juice, sugar, jeera, saboot dhania and salt. Add water and make a smooth paste of it. Here note that, you can also use same water that you used for soaking the red chillies.

Heat oil and cook above paste on low heat till oil separates. If you find its consistency too thick, you can add more water and bring it to boil. Let it cook for 2-3 minutes and remove from fire.

Chutney is ready to serve. Enjoy this chutney as side dish with gobhi parathas/rice/snacks.

chutney

Note:

If you find chutney less spicy you can add red chilli powder in it.

Food Quote

“You don’t need a silver fork to eat good food.”

-Paul Prudhomme

Sev ki sabzi ( Ratlami sev ki sabzi )

April 20, 2016 / RasoiRecipe / 2 Comments

Happy Wednesday! We are preparing Sev ki Sabzi today. Today’s recipe is a quick and easy dish of Rajasthan and Madhya Pradesh. In Gujarat it is popularly known as sev tamatar nu shaak, the only difference in both the dishes is that sev tamatar nu shaak is slightly less spicy. Sev basically is an Indian snack consisting of long, thin strands of gram flour, deep-fried and spiced. We are using ratlami sev for this recipe. It is famous for its spicy flavour.

Sev ki Sabzi

Sev ki Sabzi

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Rajasthani shimla mirch besan , Rajasthani Besan Gatte Ki Sabzi , Jhatpat ratlami sev paratha (sev stuffed paratha) , Besan Ki Sabzi (from the land of Rajasthan) .

Serve: 3

Duration: 5 mins prep time+10 mins cook time= 15 mins total

Ingredients for Sev ki sabzi

Ratlami Sev(any spicy one of your choice) 1.5 to 2 bowls

Onion (chopped) 1 large size

Tomato(tamatar) (chopped) 1 medium size

Cumin seeds (Jeera) 1 tsp

Mustard seeds (Rai) 1 tsp

Salt to taste

Turmeric (Haldi) 1/4 tsp

Red chili powder (Lal mirch powder) 1 tsp

Coriander (Sukha hara dhania) powder 1- 2 tsp

Green chili 1-2 no.

Dry mint leaves (powdered) 1 tsp

Oil 2 tbsp

Water 2 cups

Procedure for Sev ki sabzi

Heat oil in a deep pan/kadhai/wok. Add cumin and mustard seeds, let cumin seeds turn golden in color.

Add chopped onion and cook till it becomes translucent. Add green chilli and all the dry masala. Cook for few minutes.

Then add chopped tomatoes and cook till tomatoes soften. Stir it few times so that everything mix evenly.

Now, add water in the pan, let it boil. Lower the flame and add sev at this stage. Your dish is ready to serve.

Garnish sev ki sabzi with coriander leaves and serve it hot with phulkas/chapati/roti.

Note:

Amount of water can be adjusted according to your choice, I like this dish dry, by adding sufficient amount of water one can have this dish in curry form.
Hing or asafoetida is optional in this dish.

Food Quote

“This is my invariable advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun!”

-Julia Child

Chicken Chili / Chili Chicken

April 17, 2016 / RasoiRecipe / 6 Comments

Happy Monday everyone ! I wish you all a very beautiful start to the week. I hope you all enjoy today’s recipe. Today’s recipe is Chicken Chili. You can use this same recipe for paneer also by skipping brining process. You can have this dish as appetizer or side dish.

Serve: 5

Duration: 20 minutes cook time + prep time (marination and brining time)

Ingredients

Boneless Chicken 300 gms

Brining :

Vinegar 1/2 cup

Salt 1/2 tsp

Water 1 cup

Marination:

Soya sauce 1-1/2 tsp

Red chili sauce 1 tsp

Green chili sauce 1 tsp

Red chili powder 1 tsp

Chicken chili masala (optional) 1/2 tsp

Seasoning :

Soya sauce 1-1/2 tsp

Red chili sauce 1 tsp

Green chili sauce 1 tsp

Red chili powder 1/2 tsp

Chili flakes 1 tsp

Salt to taste

Chicken chili masala

Vegetables :

Green capsicum/Bell pepper/Hari shimla mirch(chopped) 1 large size

Onion (cut in cubes) 1 medium size

Spring Onion 3 no.

Green Chili 1 no

Garlic (chopped) 3 cloves

Procedure

Wash chicken properly. Add vinegar, water and salt in it. Keep it in refrigerator for 1-2 hours. This step is called brining. Brining is nothing but hydration of muscle tissue before cooking. This process helps in reducing moisture loss and enhances juiciness of deep-fried chicken pieces.

brin

Next step is marination. Remove chicken pieces from the brine solution and throw away the solution.
In a bowl, add and mix chicken pieces, soya sauce, salt, red chili powder, white pepper powder, red chili sauce, green chili sauce, chicken chili masala, cornflour and maida. Keep aside this mix for at least 45 mins. For my recipe I marinated the chicken for 2 hours.

marin

If you chicken looks dry to you, sprinkle little amount of water on it.
In a deep pan heat sufficient amount of oil, deep fry chicken pieces until they turn golden in color. Keep aside and start preparation for seasoning.

dfry

In the same deep pan keep only 2 tbsp of oil and remove excess in a bowl. Add chopped garlic and fry it for few seconds.
Add capsicum, onion, spring onion and green chili in the pan. Cook till vegetables turn slightly tender but still remain crunchy.
In the vegetables now add soya sauce, red chili sauce, green chili sauce, red chili powder, chili flakes, chicken chili masala and salt if needed. Cook for 2-3 mins.
Add chicken pieces and mix. Cook for a minute. Serve hot.

Note:

I am not using ajino moto and artificial color in this recipe, it is totally up to you If you want to use color for restaurant like look. I would not recommend use of ajino moto in any recipe.
If you find above dish dry, you can sprinkle water on it.
For chicken chili with gravy, all you need to do is add mix of 1 tsp corn flour and 1/2 cup water in the above recipe in the end. Let the mixture boil and gravy thickens, this is the time when you need to switch off gas.
You can use kashmiri lal mirch/deggi mirch to add more color to the dish.
For a healthier version of this dish, you can shallow fry or grill chicken pieces instead of deep frying. Taste may differ in that case.

Food Quote

“People who love to eat are always the best people. “

Mango Basundi (Aam ki Basundi – Dessert Recipe)

April 14, 2016 / RasoiRecipe / 8 Comments

Hello Foodies ! It is mango season and I want to try as many mango recipes as possible. Today’s recipe is Mango Basundi. Basundi is a very famous dessert of Gujarat, Maharashtra and Karnataka. It is rich and delicious dessert made by boiling full cream milk on low heat until it is reduced to half. Mango Basundi is sweetened dense milk flavoured with mangoes. This recipe is very easy to prepare.

Mango Basundi

Mango Basundi

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