Tag: tasty recipe (page 1 of 2)

Aloo Ka Bharta | Spicy Mashed Potatoes Recipe

Today’s recipe is ‘Aloo Ka Bharta’.  It is a very easy recipe of Indian mashed potatoes, which are prepared by cooking few spices and vegetables with boiled potatoes. Aloo bharta can be served along with hot chapati/parathas as a side dish. It can be enjoyed during lunch or dinner.

Aloo ka Bharta

Aloo ka Bharta

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Egg Bhurji Recipe | Egg Potato Tomato Trio

Today’s recipe is ‘Egg Bhurji’. It is my favorite dish of this trio of egg, tomato, and potato. Enjoy this bhurji in your lunch or dinner. If you have heavy breakfast in the morning, paratha sabzi type, then do try this one also. You can also pack this bhurji in your kid’s lunch box. Serve this egg bhurji along with paratha/chapati as a side dish.

Egg Bhurji

Egg Bhurji

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Delhi Style Aloo Chaat (Street food special)

Today’s recipe is ‘Delhi Style Aloo Chaat‘. It is a tangy and spicy chaat recipe. It is a popular chaat from Delhi. You can serve it as a starter or as a snack. The best part about any chaat is that you don’t need a particular season to enjoy it. It is a quick and easy recipe of chaat.

Delhi Style Aloo Chaat

Delhi Style Aloo Chaat

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Punjabi Baingan Matar Bharta (Eggplant and peas recipe)

Today’s recipe is traditional punjabi ‘Baingan Matar Bharta’. This recipe was given to me by my very dear friend.  Bharta is the only eggplant dish which I eat, so when she shared her menu, I asked her to pass me the recipe. She happily shared it with me, and now I am sharing this delicious recipe with you all.

 

Baingan Matar Bharta

Baingan Matar Bharta

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Purple Yam Chips Recipe (Ratalu/Kand Fries)

Purple Yam Chips is an easy and quick snack recipe. Purple yam is also called as ratalu and kand in hindi. Yams come in various size and are of cylindrical shape. Purple and blue foods are an excellent source of nutrients, which makes purple yam also a healthy energy source with important nutritional benefits. You can serve chips with ketchup or any dip. This recipe is a nice change from french fries or potato chips. Purple yam is easily available in market these days. Do give this recipe a try, and let me know your feedback.

Purple Yam Chips

Purple Yam Chips

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Gobi Pakora (Cabbage Fritter/Patta gobi pakora)

Hello foodies ! How are you all? Today’s recipe is ‘Gobi Pakora’. After monsoon,  I feel winter is the best time to enjoy any fried snacks like pakoras. In this recipe the main ingredient is cabbage. You can also prepare pakoras from other all season vegetables like onion or potatoes. Try to prepare all your fried snacks at home, this way you can ensure you are serving best quality food to your family and friends.

If you do not have veggies at home and still want to enjoy pakori check Paneer Macaroni Pakodi (Cottage cheese pasta pakori) .

Gobi Pakora

Gobi Pakora

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: 7-8

Duration: 10 mins (prep time) + 20 mins (cook time) = 30 mins (Total time)

Ingredients for Gobi Pakora

Cabbage/Pata gobi
(Finely chopped)
2 cups
Onion
(small) (finely chopped)
1
Green chillies (finely chopped)3
Rice Flour/Chawal atta3 tbsp
Gram flour/Besan1 cup
Red chilli powder1 tsp
Saltas per taste
Coriander leaves(chopped)2 tbsp
Ginger (finely chopped)1/2 tsp
All spice powder/garam masala1/2 tsp

Procedure for Gobi Pakora

  • Chop and wash cabbage finely.

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  • In a big deep bowl, take besan, rice flour, red chilli powder, salt, kasoori methi and ajwain. Mix it.

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  • In the bowl add chopped cabbage, onion, green chillies, coriander and ginger.

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  • Mix everything.

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  • Now carefully add water and prepare batter for pakoras.

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  • Heat oil in a wok/kadhai.
  • Deep fry pakoras.

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  • Serve hot with ketchup or green chutney.

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Note:

  • You can try this same recipe with any other vegetable of your choice like capsicum, potato or mushroom.

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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