Month: August 2016 (page 1 of 2)

Chicken Shami Kabab (easy chicken kabab/kebab)

Today’s recipe is ‘Chicken Shami Kabab’. Enjoy juicy and delicious kabab as a starter/snack. For this recipe you need boneless chicken breast, potato, egg and few spices. Shami kababs are popular snack from Indian subcontinent. Shami kababs can be served with roti/chapati/lachcha paratha along with ketchup, onions, green chutney, chili garlic chutney, chilli  garlic sauce.

Chicken Shami Kabab

Chicken Shami Kabab

 For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) Hyderabadi Chicken Biryani (My mother’s recipe) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on 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.

Serves: 6

Duration: 30 mins (prep time) + 15 mins (cook time) = 45 mins (Total time)

Ingredients for Chicken Shami Kabab

Boneless chicken1/2 kg
Yellow split lentils /Chana dal 1/2 cup
Ginger garlic paste 1 tsp
Onion sliced1 large
Whole dry red chilli8
Salt1 tsp
Whole spice powder/ Garam masala1 tsp
Egg1
Yogurt2 tbsp
Coriander leaves 2 tbsp
Green chillies4
Onion1
Water2 cups
Fennel seeds1/2 tsp

Procedure for Chicken Shami Kabab

  • Wash and soak yellow split lentil for half an hour.

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  • Boil boneless chicken, sliced onion, whole dry red chillies, salt, whole spice powder, fennel seeds and lentil in two cups water. Check whether lentils and chicken are tender or not. Let the mix cool down completely.

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  • In processor mince well the above mix along with egg, curd, green chillies, onion and coriander leaves.

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  • Make round shape kabab from the mixture.

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  • Deep fry kabab and serve it with lemon wedges and ketchup.

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Note:

  • Use boneless chicken pieces of breast and leg pieces.
  • Use powdered garam masala/whole spices.
  • Deep fry on medium to high flame. Don’t worry about the dark color of kabab, they still tastes very delicious.
  • For half kg chicken take one big size boiled potato.
  • Curd provides softness to kabas.

Veg Hakka Noodles (Noodles with stir fried veggies)

Today’s recipe is ‘Veg Hakka Noodles’. Noodles are not only famous among kids but even grown ups love this dish. Noodles are my personal favourite too. 😀 The best thing about noodles is that you can add vegetables of your choice in it. Add chicken chunks along with veggies, you will get chicken hakka noodles. Noodles are so common here in India that you will get it easily in every restaurant and also as a street food.

Veg Hakka Noodles

Veg Hakka Noodles

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on 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.

Serves: 3-4

Duration: 20 mins (prep time) + 20 mins (cook time) = 40 mins (total time)

Ingredients for Veg Hakka Noodles

Noodles1 packet or 250 gms
Carrot (cut in julienne)1 large
Red onion (chopped)1 medium
Capsicum (cut in julienne)2 large
Cabbage (cut in julienne)2 cup
Spring onion (chopped)3-4 medium
Red chilli sauce2 tbsp
Green chilli sauce1 tsp
Soya sauce2 tsp
Vinegar1 tsp
Salt as per taste
Red chilli flakes1 tsp
Ginger garlic paste2 tsp
Oil2 tbsp for stir frying
2 tsp for noodles coating

Procedure for Veg Hakka Noodles

  • Wash and chop all you vegetables in julienne or finely chop all veggies.

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  • Heat sufficient water to boil noodles as per instructions given on the packet. Add salt and 2 tsp oil in water. If nothing is mentioned on your noodle packet then boil for 12 mins at least.

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  • Strain noodles and rinse with cold water. So that the noodles stop cooking.

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  • Add oil to prevent sticky noodles. keep noodles aside.

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  • Heat oil in a wok or kadai or pan.
  • Add ginger garlic paste. Cook for 2 minutes.

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  • Add carrots first, then capsicum and after that cabbage, red onions and spring onion.

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  • Stir fry all the veggies, it will take 6-8 mins.
  • Add all your sauces and vinegar in the stir fried vegetables. Mix everything nicely.

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  • Add hakka noodles, toss well. Season with salt and red chilli flakes/pepper.
  • Hakka noodles are ready to serve !

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Paneer Tikka (how to make easy paneer tikka)

Today’s recipe is ‘Paneer Tikka’. This recipe is a tandoori dish, in which freshly grilled or cooked paneer (cottage cheese) cubes are marinated in spices and yogurt and are then arranged on skewer with onion and capsicum. You can enjoy paneer tikka as starter or snacks. Tikka goes well with green (mint) chutney. It is a vegetarian alternative of chicken tikka, so you can prepare chicken tikka in same way. Traditionally, tikkas are grilled in tandoor, but I prepared my tikkas in microwave and on tawa both. Paneer tikka is a very healthy and low-calorie starter. This recipe needs only 30 minutes.

Paneer Tikka

Paneer Tikka

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 paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) Paneer Paratha (Cottage cheese stuffed paratha).

Paneer Tikka – Recipe in video format.

Serves: 5

Duration: 30 mins

Ingredients for Paneer Tikka

Cottage Cheese 250 gm
Capsicum (cut in cubes)1
Onion (cut in cubes)1
Hung curd3/4 cup
Besan/Gram flour2 tbsp
Turmeric 1/4 tsp
Saffron strands5-6 strands
Kasoori methi/ dried roasted methi (crushed)1/2 tsp
Roasted cumin powder1 tsp
Lemon juice 4 tsp
Salt to taste
black peppercorn (crushed)3-4 peppercorns
Garam masala1/2 tsp
Satay sticks4-5
Oil 3 tsp
Chaat masalato sprinkle

Procedure for Paneer Tikka

  • Cut paneer, capsicum and onion in cubes.

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  • In a non stick pan heat one tsp oil and roast besan/gram flour on low heat till fragrant.

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  • In a bowl mix together, hung curd, besan/gramflour, cumin powder, crushed black peppercorns, dried fenugreek leaves, turmeric powder, lemon juice, saffron strands and salt.

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  • Add the paneer pieces in the marinade and toss gently.

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  • Keep it aside to marinate for ten to fifteen minutes.

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  • After 15 mins add vegetables also in the marinade and toss gently.
  • Start threading veggies and paneer cubes on a satay stick. You can thread it in the following order: onion, paneer cube, capsicum, paneer and onion.

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  • Next you can cook paneer tikka in two ways at home if you do not have tandoor. First way is to prepare in a microwave for 15 minutes on 180º C.
  • Second way is to shallow fry on a tawa on medium heat, turning sticks from time to time so that the paneer cubes and veggies cook evenly on all sides.

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  • Sprinkle chaat masala on tikkas. Serve hot with mint chutney.

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Note:

  • Green, red and yellow all three types of bell pepper can be used in paneer tikka.

 

Orange Shortbread Cookies (homemade cookies)

Today’s recipe is ‘Orange Shortbread Cookies’. Easy shortbread cookies are made from all-purpose flour (maida), castor sugar, butter and orange peel.  You can serve shortbread cookies immediately or can store it in an airtight container for one week . Enjoy this easy to cook cookies during your tea time with family or give them to your kids with milk. If you are new in baking field try this shortbread, I am sure you’ll love baking and cookies too.

Orange Shortbread Cookies

Orange Shortbread Cookies

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on 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.

                                                                                 Orange Shortbread Cookies-Video format

Yield: 16

Duration: 10 mins (prep time) + 25 mins (bake time) = 35 mins

Ingredients for Orange Shortbread Cookies

Flour/ Maida/ All purpose flour1 cup
Custard Powder
(Vanilla flavoured)
2 .5 tbsp
Corn flour1.5 tbsp
Castor Sugar (powdered sugar)4 tbsp or as per taste
Orange rind (grated)1/2 tsp
Orange essence3-4 drops
Orange edible color (optional)1/8 tsp
Butter (unsalted, melted)1/2 cup

Procedure for Orange Shortbread Cookies

  • Sift all-purpose flour in a bowl, in the bowl add melted butter, castor sugar, custard powder, corn flour, orange peel/zest/rind, orange essence and orange color.

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  • Blend all the ingredients together and prepare a soft dough.

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  • Grease baking tray and keep shortbread cookies (of any shape of your choice) on the tray. I tried different shapes here, to give idea about various shapes that you can try.

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  • Prick shortbread cookies with a fork. Sprinkle castor sugar.

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  • Preheat oven. Bake at 180º C for 25 mins.

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  • Drizzle castor sugar on cookies. Enjoy cookies when cool down.

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Note:

  • Use lemon rind, if you do not have orange rind.
  • Use 4 tbsp cornflour, if you do not have custard powder.
  • Chocolate lovers can add chocolate chips in the above recipe.
  • Always use fresh grated orange zest.
  • In this recipe use unsalted melted butter.

Russian Salad (how to make veg russian salad)

Today’s recipe is ‘Russian Salad’.  This is salad recipe is a quick 15 mins recipe. You can have russian salad any time of the day as a small meal or with any of your meal. You can also give this salad to your kids, if you find it very difficult to include veggies in your kid’s diet.

Russian Salad

Russian Salad

This recipe of russian salad is an eggless version, if you are an eggetarian or non vegetarian you can add boiled eggs in this recipe. Even mayonnaise used in this recipe is eggless mayonnaise.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on 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.

Russian Salad- Video format

Serves: 3

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

Ingredients for Russian Salad

Cream1 small tetra pack
Mayonnaise
4 tbsp
Carrots (shredded)1 small size
Potato (boiled, cube)1 medium size
Apple 1 small size
Cucumber1 medium size
Green Capsicum/bell pepper 1 medium size
Salt1/4 tsp or as per taste
Sugar (optional)1/4 tsp
Black pepper (crushed)1/4 tsp

Procedure for Russian Salad

  • Boil potatoes. Chop the potato in small cubes.
  • Wash all the vegetables and apple. Cut apple, cucumber, and capsicum in cubes of equal size. Shred carrots.

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  • Take a big mixing bowl, add cream, vegetables and apple in it.

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  • Add eggless mayonnaise in the bowl.

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  • Mix everything well.

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  • Add sugar, salt and crushed black pepper in the bowl.

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  • Mix well. You can either serve immediately or refrigerate and serve later.
  • Veg russian salad is ready, garnish with shredded carrots and serve !

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Note:

  • Other veggies that you can use for this salad are boiled sweet corn, boiled peas, pineapple and beans.
  • Add boiled eggs in this salad recipe, if you take eggs in your diet.
  • Skip sugar, it is optional, if any health issue.

Aloo Namkeen (Spicy Potato Strips)

Hello everyone ! Today’s recipe is ‘Aloo Namkeen’.  It is an easy to make savoury snack made from potatoes, peanuts and spices. These tangy potato strips can be prepared in bulk quantity. You can store aloo namkeen in an air tight container. Let’s start preparing this delicious namkeen.

Aloo Namkeen

Aloo Namkeen

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on 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 potato/aloo recipes you can check Aloo Tamatar Ki Sabzi (Potatao and tomato gravy) , Dilli Style Aloo Chaat (Tangy potatoes) , Aloo Shimla Mirch Do Pyaza , Aloo Vada (Potato dumpling/ Batata vada) , Aloo Egg Pattice (potato egg pattice) .

Serves: 3

Duration: 1 hr (prep time) + 15 mins (cooking time)

Ingredients for Aloo Namkeen

Potatoes (medium size)4
Peanuts1/2 cup
Red chilli powder1/2 tsp
Saltto taste
Cumin (jeera) powder1/2 tsp
Dry mango powder(amchoor)1/4 tsp
Chaat masala1/2 tsp
Oilfor frying

Procedure for Aloo Namkeen

  • Peel and wash the potatoes, grate or cut into fine matchsticks/strips shape.

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  • Soak potato strips in cold water for at least 1 hr, change water twice in between.

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  • Pat dry potato strips with the help of a dry kitchen towel.

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  • Heat oil in a kadhai/deep pan over moderate heat. Add potato strips in 2-3 batches and deep fry. Keep stirring constantly to keep strips separate from each other.

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  • Remove when they are golden or pale golden in color. Keep on a tissue paper to remove excess oil.

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  • Same way deep fry peanuts.

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  • In a small bowl mix salt, red chilli powder, cumin powder, dry mango powder, and chaat masala.

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  • Sprinkle dry masala mix over fried potatoes and peanuts while they are still hot. Mix everything well.

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  • Aloo namkeen is ready, serve it hot or cool and store in an airtight container.

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Note:

You can store aloo namkeen for one week. Adjust seasoning as per your taste.

Hyderabadi Chicken Biryani (My mother’s recipe)

Hello foodies ! Today’s recipe is sumptuous ‘Hyderabadi Chicken Biryani’. This recipe is my mother’s version of authentic and world-famous  chicken biryani. You can prepare this with mutton/lamb, by following this same recipe. It is a long recipe, but the end result is total worth of your every second.

There are two ways of preparing biryani – cooked and raw. In cooked biryani, cooked chicken or mutton is used in layering. In the raw biryani, raw marinated chicken or mutton is used in layering.

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on 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: 1 hour

Ingredients for Hyderabadi Chicken Biryani

For chicken masala:

Chicken                                                                                                1 kg

Onion (chopped)                                                                             1/2 kg

Garlic                                                                                                     100 gms

Ginger                                                                                                    50 gms

Green chillies                                                                                    10-15

Coriander leaves                                                                            1 bunch

Oil                                                                                                            3 cups

Mint leaves                                                                                         1 bunch

Lemon juice                                                                                        1 lemon

Red chilli powder                                                                            2 tsp

Turmeric powder                                                                            1/2 tsp

Curd                                                                                                        1/2 cup

Salt                                                                                                           2 tsp or as per taste

Coriander powder                                                                          2 tsp

Bay leaves                                                                                           3-4

Black peppercorn                                                                          1/2 tsp

Cloves                                                                                                   6

Cinnamon stick                                                                                3″

Green cardamom powder                                                         1/2 tsp

For rice:

Rice                                                                                                         1 kg

Water                                                                                                     as required for boiling rice

Salt                                                                                                           as per taste

For tempering:

Oil                                                                                                            2 tbsp

Green chillies                                                                                    4-5 no.

Black peppercorn                                                                           7-8

Cloves                                                                                                    5-6

Procedure for Hyderabadi Chicken Biryani

For chicken preparation:

  • First step in chicken preparation is to prepare a green paste. Green paste is prepared by making a paste of coriander leaves, mint leaves, and green chillies.

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  • Make ginger garlic paste.

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  • Heat oil in a deep pan and caramelise chopped onion in it. After caramelising, grind it.

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  • In a pressure cooker heat oil. Add whole spices in oil. Cook for 1-2 mins.

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  • Add chicken, green paste, ginger garlic paste, all the dry spices and curd in the pressure cooker.

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  • Close lid and cook chicken for 5 minutes or 2 whistles. Add caramelised onion paste. Mix everything nicely.

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  • Add lemon juice and mix it with chicken masala.

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For Rice:

  • Boil water in a big deep pan.

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  • In the meanwhile scrub well and wash rice properly.

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  • Add salt and rice as soon as water starts boiling.

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  • Cook rice partially and strain water, keep rice aside.

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Layering of rice and chicken:

  • Take a big vessel for layering of rice and chicken.

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  • Grease vessel well with oil, cover bottom and sides of vessel. This is a very important step.
  • Now start with layering, start with rice first. Sprinkle coloured milk on the top layer (adding color is optional).

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  • Prepare a temper : heat oil in a pan, add green chillies, black peppercorn, and cloves.

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  • Temper biryani.

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  • Place the vessel on a thick hot tava. Cover the vessel with a lid. Keep heavy weight on the lid to dum chicken biryani. Cook for 10 minutes on high flame, lower the flame and cook for 10 minutes more.

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  • Garnish your biryani with lemon or green chillies or mint leaves. Authentic Hyderabadi chicken biryani is ready to serve !

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Note:

Add saffron infused milk in the recipe, if you want to add smell of saffron, and want to give a more royal touch to biryani.

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