Posto Chicken

CHICKEN WITH POPPY SEEDS

Ingredients

Chicken-8 medium size pieces.(bone-less.)

Posto-4 Tbsp -Posto paste.

Curd-Thick curd -half cup.

Kaju-paste--2 Tbsp

Tomato-4 Tbsp paste

Onion-3 cup--finely chopped

Garlic-1 Tbsp-paste

Ginger-2 tsp-paste

Green chilly-2 Tbsp-paste.

Garam masala-2 tsp.

Pepper-Powder-4 tsp

White-Oil--6 Tbsp.

Green ,Red,Yellow,Capsicum-3 cups ( thinly sliced length wise.)For decoration.

Salt--According to your taste.

sugar-2 tsp.

Water- Half cup.

Method:

Wash the chicken. Rub the chicken pieces-with 4 tsp oil and little salt.Marinate-this chicken with curd.for 1 hour.

After 1 hour,in a pressure cooker -fry the chicken in the white oil.--light golden colour. Keep aside in a bowl.

.In that same oil,fry the onion,garlic,ginger,tomato.till,the oil surfaces. 

Add the fried chicken to the mixture.Add the Kaju-paste, Posto paste, green chilly paste, salt ,sugar pepper powder and half cup water.

Stir thoroughly.Pressure cook for 3 minutes on slow fire.Remove from fire ,and cool the pressure cooker--and check if the chicken pieces are cooked.Add the garam masala.

In a separate pan ,fry the capsicum strips.add little salt,and pepper.

Serve the Chicken Posto in a serving bowl.Decorate with the coloured fried Capsicum-strips.

SIMPLE FRUIT BREAD PUDDING

SIMPLE FRUIT BREAD PUDDING.
   INGREDIENTS:
Eggs--3 nos.
Milk-2 measurement cups.
Dry -fruits-!/2 cup
Fresh-Fruits-Apples,few grapes,and Pine-apples-few pieces.(All chopped-in small cubes.)-All fruits together-1 cup
Bread-Slices.Cut into pieces--2 cups.
Sugar-1/2 cup
For Decoration:--1/2 cup chopped ripe cherries.
METHOD:
Beat the eggs thoroughly.Add the milk and sugar,beat again.Add,the bread pieces,fresh-fruits,dry fruits, Stir..
In a Baking pan,brown 3 tsp-spoon of sugar.Pour the Pudding Mixture-in the baking pan.Put in the oven-at 180 degree- C.Bake for 15 minutes.Take out the hot pudding-decorate it with the chopped Cherries.

Peanut Butter Meat Stew

Peanut Butter Meat Stew.:-
   This Stew is known as MAFE.This is a dish from Central Africa--Senegal.MAFE is a Senegalese classic.Here the meat of choice is lamb,but MAFE could also be prepared from chicken .Traditionally the stew is served with white rice.
SERVES-4 to-6
Ingredients:-
2 Tbl sp.peanut oil.
1 large onion,minced
1 kg lamb stew meat.(cut into one and a half -inch pieces.
1/2 cup creamy peanut butter.( if no peanut butter available,take 3 Tbl spoon roasted peanut ,make powder and mix with 1 tbl sp peanut oil.)
1 and 1/2 cups cold water.
 1/3 cup tomato paste
2cups hot water
4 large carrots,scraped and cut into 1-inch pieces 
3 sprigs fresh thyme ( or fresh parsley leaves or fresh corriander leaves)
2 bay leaves-(Tej patta.)
Salt and freshly ground black pepper to taste.
Method:-
Heat the oil in a heavy saucepan,add the onion,and cook over medium heat until it is translucent.Add the meat and continue to cook, stirring occasionally,until it is lightly browned on all sides.
      In a small bowl,mix the peanut butter with the cold water and pour it over the meat.Dilute the tomato paste with the hot water,pour the liquid over the stew,and stir well to make sure all the ingredients are well mixed.Add the remaining ingredients,lower the heat,cover,and cook,stirring occasionally,for one hour,or utill the meat is tender.Remove the Thyme sprigs and bay leaves.Serve hot with white rice.
    TO SAVE TIME--YOU CAN BOIL THE MEAT,FIRST .THEN FRY THE BOILED MEAT.ADD THE FRIED MEAT AFTER ALL THE INGREDIENTS ARE COOKED.STIRRING AND MIXING THOROUGHLY.COOK  THE FRIED MEAT WITH THE MIXTURE  FOR 2 MINUTES.

Rannaghr e Rasayan

VEG.MASALA PARATHA.

Veg.Masala Paratha Recipe

Masala Paratha Recipe here.You can have this paratha with Cholar Dal-or-Aloo sabji..Try Masala Paratha Recipe for sunday-breakfast.

Ingredients for masala paratha:

Wheat flour:2cups

Ajwain-1/2 tea spoon

• jeera-1 tea spoon
• red chilli powder-3/4 tea spoon
• asafoetida-a pinch
• haldi powder-a pinch
• Garam masala powder-1/2 tea spoon
• ghee or oil- 1 table spoon
• Pudina leaves-1 table spoon
• curry leaves-1 table spoon
• Dhania leaves-1 table spoon
• salt -- according to your taste
  

How to make masala paratha

• Mix wheat flour with ajwain, jeera, red chilli powder, haldi powder, asafoetida, Garam masala powder and salt. Knead the dough with ghee or oil. chop Pudina, curry leaves and dhania leaves. Mix them with the dough. Make 4 balls. Flatten the balls and roll like medium size roti.Roast it on hot tawa with ghee or oil. This paratha goes well with pickles, chutney and curd.And also-withcholar dal,aloo-r-dum or aloo sabji.
  

CHICKEN PAKORA.

CHICKEN PAKORA

Ingredients:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice.

1/2 cup corn flour.

1 tsp Baking powder.

Preparation:
Clean the chicken pieces ,and keep aside.

• Make the batter with rest of the ingredients in a blender and blend till fine.
• Marinate the chicken pcs with the resulting mixture
• Keep in the fridge for 40 minutes.
• Heat oil.
  
• Deep fry the chicken pieces, until its colour changes to golden brown .
  
• Serve the chicken pakora with coriander or mint chutney or tomato ketchup.

INDIAN RECIPES OF DAAL

VARAN-a Maharashtrian daal TOOR-DAAL-RECIPE
Varan is a no-frills daal native to the state .of Maharastra, India. The lack of overpowering spices makes this daal a true comfort food. Have it along side plain white rice or chapattis.
For any daals, like a toor daal, or dry beans, or lentil of any type, you're going (to need a Pressure Cooker in the kitchen.The pressure cooker is a really important utensil that you can invest in for your kitchen. It will cut your cooking time in half, if not more.
Do you know why there are some daals which have oil on them, some toor daals which have oil, and some are plain? Well, a while back, especially in India, they used to coat these seeds or daal with castor oil, and that would prevent fungus and bugs from getting into the daal. But I think Edays we don't have those problems, so I would stick to buying plain toor daal that does not have any oil on it.

How to make a Maharashtrian style daal called Varan.:
Ingredients:
1 cup toor daal.
1/4 teaspoon methi seeds, or fenugreek seeds.
1 to 2 green chillis, slit lengthwise.
1 teaspoon finely grated ginger.
1/2 medium onion, finely diced.
1/2 teaspoon salt, or to your taste.
1/2 teaspoon lime juice, or to your taste.
. 5 sprigs of cilantro, chopped for garnishing.
For seasoning, you will need:
4 teaspoons cooking oil.
1/2 teaspoon jeera (cumin).
1/4 teaspoon haldi (tumeric).
1 pinch of hing (asofoetida. )
1 sprig curry leaves.
5 large cloves of garlic, roughly smashed
1 medium tomato, diced
.3 cups waterMethods:
Wash 1 cup of toor daal, until the water runs clear. Soak the toor daal for at least about 15 to 20 minutes, In the pressure cooker, add the washed and soaked toor daal. Add in chopped onions, water, ginger, green chillis, and methi seeds.
Cook this for about 8 to 10 whistles.Keep aside the cooked Dal
For the seasoning.
(In Marathi,it is call ' vagay ', for seasoning. some call it tarkar)
Take a medium size non-stick pan. Put 4 teaspoons of oil,heat it in pan. Make sure the oil is hot. Put in the rest of the ingredients. Let them sizzle around there for a few seconds.Lower the flame.
Add some haldi ; hing, and curry leaves , garlic and stir that around a little bit. Cook the garlic until it gets a little brown.Add the tomatoes. Cook this for about a minute.
Pour the cooked daal in the pan,slowly and careful. Stir thoroughly. Add the salt and lime juice now. If this consistency is a little too thick; add boiled-water in right now. Serve in a bowl.Garnish it with some fresh chopped cilantro leaves or chopped dhania patta.
Varan is ready. Enjoy varan with hot chapatis or rice. It's really delicious either way.

BENGALI STYLE of Toor Dal.[ Orod dal ]:
Ingredients:
1 cup---toor daal.
3 cups ---Water.
2 tsp flat ---Haldi powder..
For Seasoning:
4 tsp oil--.
1/2 tsp-- Jeera seeds
2 nos-- Tej pataa (Bay leaf)
a pinch of Hing powder
2 nos.-- dry red chilli
1 tsp -ginger paste.
2 nos.-- slited green chilli.
1 Tbsp --Sugar
Salt-- According to your taste.
For Garnishing:
1/2 cup chopped Dhania pattaa
1 and 1/2 Tbsp ---Ghee.
Method:-
Wash 1 cup of toor daal, until the water runs clear. Soak the toor daal for at least about 15 to 20 minutes, In the pressure cooker, add the washed and soaked toor
daal and the haldi powder Stir.Cook this for about 8 to 10 whistles.Keep aside the cooked Dal.
For the seasoning.
Heat a kadai.Add the oil.Heat the oil.Lower the flame.Add the seasoning ingredients one by one.Let them sizzle around there for a few seconds.Stir.Pour the cooked daal in the pan,slowly and careful. Stir thoroughly. Add the salt,sugar and Ghee now. If this consistency is a little too thick; add boiled-water in right now. Serve in a bowl.Garnish it with some fresh chopped Dhania leaves.Enjoy with Rice,hot Puris or Parothas