HOTCHULHA

Ingredients:

• Baigun – 6 medium size – cut into inch pieces.
• Fresh(raw) peanuts – 1 Cup
• Onion – 1 medium dice into small pieces
• Ginger-Garlic Paste – 1 Tablespoon
• Coconut Powder – 1 Tablespoon
• Red Chili Powder – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1/8 Teaspoon
• Salt to Taste
• Oil – 2 Tablespoons
• Cilantro – 1 Tablespoon

Method:

1. Take a heavy bottom add put 2 tablespoon of oil and heat.
2. Add onion and saute till the onion become soft add the ginger-garlic paste and fry till the raw smell goes off.
3. Add the coconut powder and fry till it looks light brown, add salt, clove powder, turmeric, red chili powder.
4. Cut baigan pieces and fresh shelled peanuts and add 1 cup of water and cover with lid and cook till it looks like gravy curry.
5. Garnish it with cilantro.

* Serve this with Roties or Rice Items.

* If the Fresh peanuts are not in season you can try the following alternative.
    Soak dry peanuts in water and soak it for 1 hour and boil the peanuts, drain and use this in
    curry. It will taste the same as fresh ones.

Ingredients:

• White Bread Slices – 4
• Half & Half Milk – 1/2 Cup
• Sugar – 1/4 Cup
• Ghee – 2 Tablespoons
• Elachi – 1/4 Teaspoon
• Almonds & Pista – 10 Each
• Water – 1/4 Cup

Method:

1. Cut the brown edges around the bread off  and then cut it diagonally and keep it aside.
2. In a small sauce pan, put the water, elachi powder and sugar and bring it to a boil for 10 minutes and keep it aside.
3. In a food processor coarsly grind the pista and almonds and keep it aside.
4. Boil the half & half milk in low heat and keep the milk warm,
5. Take a skillet and put 1 tablespoon of ghee and lay the bread pieces and roast until they turn golden brown and flip to other side and put the remaining ghee and roast.
6. Take a plate and arrange the fried bread and gently pour the sugar syrup on the bread.
7. Let the syrup soak into the bread. Now pour the half & half milk slowly on the bread and garnish it with drynut mix.

Tip: Chill it in the Fridge before serving. This also can be served at room temperature.

Tags: shahi, tukda

Bajre Ka Khajoor

Ingredients:

• Bajra Flour  – 2.5 Cups
• Jaggery (Gud) – 1.5 Cups
• Shredded coconut – ¼ Cup.
• Poppy Seeds – 1 Tablespoon
• Cardamom (Elachi) powder – ½  Teaspoon
• Water – 1 Cup
• Oil to deep fry.
• Funnel Seeds – ½ Teaspoon(Crushed).

Method:

1. Take a heavy bottom pan and put gud and water, bring it to a boil.
2. After Gud is melted, put the coconut, poppy seeds, elachi powder and bajra flour with fennel seeds slowly and mix it quickly and put this in a plate to cool off.
3. Once the dough is cooled off, spread it on a parchment paper and spread it like pizza dough and cut this into squares or triangles pieces. See below for picture of cut Raw Khajoor.
4. Take the heavy bottom pan and put the oil and bring it to heat and gently drop the cut pieces and fry them on medium heat on both sides until they look golden brown color and put this on paper towels to that excessive oil can be absorbed.

Ingredients:

• Paneer – 7 Oz – Cut into inch pieces
• Onion – 1 big – thinly chopped
• Tomato – 1 Big
• Carrot – 1/4 cup – small pieces
• Milk – 1/2 Cup
• Beans – 1/4 Cup
• Peas – 1/4 Cup
• Turmeric – 1/4 Teaspoon
• Red Chillie Powder – 2 Teaspoon
• Garam Masala – 1/4 Teaspoon
• Clove Powder – 1/8 Teaspoon
• Ghee – 1 Teaspoon
• Ginger Garlic Paste – 2 Tablespoon
• Dry Mint – 1/4 Teaspoon
• Cashews – 10
• Raisins – 1 Tablespoon
• Salt to taste
• Oil – to deep fry
• Coriander Leaves – 1 Tablespoon – Chopped thinly.

Method:

1. In a small pan, put one cup of water and add all the veggies and boil them for 10 minutes, drain and keep them aside.
2. Take a small pan and put 1/2 cup of oil and bring it to heat and fry cashews, raisins and keep them aside.
3. Put the diced paneer and deep fry and take paneer out and keep it aside.
4. Put two slits on the tomato and microwave it and then take the skin off and grind it to fine paste.
5. Take a heavy bottom pan and put 4 tablespoons of oil and one teaspoon ghee and add onion and mint then fry till they become soft.
6. Put the ginger-garlic paste and fry it till the raw smell goes off.
7. Put the turmeric, garam masala, clove powder, red chillies powder, salt and tomato paste and mix it well.
8. Now put the cooked veggies, fried paneer, fried cashews and raisins.
9. Add milk and cook it on medium heat till it become thick and garnish it with cilantro.

Serve it hot with Roties or rice items.

Ingredients:

• Leeks    – 2 cups
• Carrots    – 2 cups
• Onion    – 2 Cups
• Cerely    – 2 cups
• Green Lentils    – 1/2 Cup
• Garlic    – 2 cloves(cut thinly)
• Thyme leaves    – 1 spoon
• Fresh Cumin Powder    – 1/2 Spoon
• Fire roasted Tomato Can    – 14 ounce
• Olive oil – 4 Tablespoons
• Salt & Pepper – to the taste
• Red Chillie Powder – 1/2 Tea spoon
• Small size Pasta – 1/4 Cup.

Method:

1. First wash the green lentils and let it soak in warm water.
2. Puree the fire roasted tomato & keep it aside.
3. Cut all the vegetables into small pieces.
4. In a heavy bottom pan, put olive oil and bring it to heat.
5. Add leeks, onion, salt, pepper, cumin powder, thyme leaves, garlic and fry them for 2 minutes.
   and then put the carrot, Celery and tomato puree, red chillie powder.
6. Add 4 cups of water and let it come to one boil.
7. Now put the lentils and let it cook for 30 minutes on medium heat.
8. With a stick blender, blend the lentils couple of times.
9. Add the small pasta and cook it for another 15 minutes and take it off from the heat.

Serve it with sourdough bread or any kind of bread you like.

Tags: lentil soup

Ingredients:

• Rice noodles – 2 Cups – Cooked & Drained
• Napa Cabbage – 2 Cups – Shredded
• Red Capsicum – 1 – Shredded
• Carrot- ½ – Shredded
• Onion – ½ – Cut into tiny pieces
• Green Chilies – 3  – Cut into tiny pieces
• Ginger – ½ inch – Cut into tiny pieces
• Garlic – 1 clove – Cut into tiny pieces
• Peanuts – ¼ Cup – Dry roasted
• Hot sauce – 1 Teaspoon
• Soy Sauce – ½ teaspoon
• Tomato Ketchup – ½ Teaspoon
• Salt to taste
• Peanut Oil – 2 Tablespoons
• Eggs – 2 (Optional) 

Method:

1. In a bowl put 4 cups of water, put it on stove, bring it to heat, put the rice noodles and salt, cook it for 3 minutes, then drain the noodles, and keep them aside.
2. Grind the peanuts coarsely and keep them aside.
3. Take a heavy bottom pan and put the oil and bring it to heat and add onion, green chilies, ginger and garlic and sauté them for couple of minutes.
4. Now add all the veggies and sauté them for couple more minutes. Do not overcook the veggies, they should have a bit of crunchiness.
5. Put the salt, tomato ketchup, hot sauce and soy sauce and then the cooked rice noodles, mix it gently, sprinkle the peanuts, and then take it off from the heat.
6. Garnish it with green onions and serve it hot.

Tags: noodles

Ingredients:

• Soji – 1 Cup
• Dice the following into tiny pieces.
• Potato – 1 Small
• Carrot – 1 small
• Onion – 1 medium
• Peas – 1/4 Cup
• Green Chillies – 5 Cut into long lengths
• Curry leaves – 1 Stem
• Cilantro – 1 Tablespoon – Chop thinly
• Ginger – 1 inch piece – Chop thinly
• Tadka Seeds – 1 Teaspoon
• Cashew – 1 Tablespoon
• Salt – to Taste.
• Turmeric – 1/4 Teaspoon
• Tomato – 1 medium – dice into tiny pieces.
• Oil – 3 Tablespoons
• Water – 3 Cups

Method:

1. Take a heavy bottom pan and put oil and bring it to heat. Put tadka seeds, cashews, fry them for couple of minutes.
2. Add onion, green chillies, curry leaves, ginger and saute them till onion cooks soft.
3. Add Carrot, potato and peas and fry them for couple more minutes.
4. Add in turmeric, salt, tomato and cilantro. Mix it well.
5. Add 3 cups of water and cover it with lid and boil till the veggies are half cooked.
6. Take the lid off and stir in the soji gently and cook till all the water evaporates.
7. Garnish it with cilantro.

Squeeze some fresh lemon juice before serving.

Tags: Baat, Soji, tomato

Ingredients:

• Semiya – 2 Cups – Dry Roast
• Chicken Breast – 1
• Ginger-Garlic Paste – 1 Teaspoon
• Capsicum – 1 medium – Dice it into small pieces
• Please Chop the following into thin slices.
  • Onion – 1 medium
  • Green Chillies – 8
  • Mint – 10 leaves
  • Coriander Leaves – 1 Tablespoon
• Frozen Peas – 1/4 Cup
• Clove Powder – 1/4 Teaspoon
• Salt to taste.
• Oil – 3 Tablespoons
• Pepper – 1/4 Teaspoon
• Red Chilli Powder – 1/8 Teaspoon

Method:

1. In a sauce pan, put 2 cups of water, 1/4 teaspoon salt, 1/4 teaspoon pepper and place chicken breast and boil till the chicken breast is fully cooked.
2. Let it cool and pull the cooked chicken in small pieces and keep it aside.
3. In a sauce pan put 3 cups of water and bring it to a boil, add the roasted semiya and cook for couple of minutes and drain, keep it aside.
4. Take a heavy bottom pan and put oil and add onion, green chillies and saute for couple of minutes.
5. Add the ginger-garlic paste and fry till the raw smell goes off.
6. Now add the pulled chicken, peas and capsicum pieces and fry them for 5 minutes.
7. Add the mint leaves, coriander leaves, salt, clove powder and red chillies powder and mix it well.
8. Add the boiled semiya and mix it gently and cook it on medium heat till everything mixes well.
9. Garnish it with some cilantro and serve it hot.

It is a very comforting food along with veggies and meat.

Tags: chicken, Semiya

Ingredients:

• Plantain – 1 Cut into 1 inch pieces.
• Green chillies – 3 cut into small pieces.
• Tadka Seeds – 1 Teaspoon
• Red Chillies – 2
• Curry leaves – 1 stem
• Red chillies powder – 1/4 teaspoon
• Dry Roast & Grind the following two items.
  • Sesame Seeds – 1 tablespoon
  • Peanuts – 1 Tablespoon
• Coriander Leaves – 1 Tablespoon – Finely Chopped.
• Salt to Taste
• Oil – 2 Tablespoons

Method:

1. In a pan, put the plantain pieces, pinch of salt and sprinkle 2 tablespoons of water and boil until plantain become soft.
2. In a frying pan, put 2 tablespoons of oil and bring it to heat and put the tadka seeds. When they start crackle, put the curry leaves, green chillies and red chillies and fry them for couple of minutes.
3. Add plantain pieces and saute them for 5 minutes.
4. Add the salt, red chillies powder and mix it well. Lower the heat and sprinkle the ground sesame & peanut powder and mix it gently.
5. Take it off from the heat and garnish it with Cilantro.

Tip: Serve it with hot white Rice and Rasam/Sambar.

Tags: Plantain

Ingredients:

• Potato – 1 big cut into 1 inch pieces
• Onion – 1 Cut into finely chopped
• Ginger-Garlic Paste – 1 Tablespoon
• Cashew – 1/4 Cup – Soak them in warm water.
• Shazeera – 1/4 Teaspoon.
• Green Chillies – 7
• Curd – 1/4 Cup
• Garam Masala – 1/4 Teaspoon
• Milk – 1/2 Cup
• Cloves – 4
• Oil – for deep frying.
• Salt to Taste.
• Cilantro – 1 Tablespoon – Finely Chopped

Method:

1. Put the curd in stainer and stain the water out of it.
2. Grind the cashews to a fine paste.
3. In a pan, put the oil and bring it to a heat and deep fry the potato pieces to golden brown and keep them aside.
4. In a pan, put 3 tablespoons of oil and put the Shazeera, cloves then put the onion and saute till the onion becomes soft.
5. Add the ginger-garlic paste and cashew paste and fry till the oil separates from it. Put salt, garam masala and stained curd and saute for couple of minutes.
6. Add the milk and 1/2 cup of water and bring it to a boil and now toss in the fried potato and cook on medium heat for 5 minutes till the gravy thickens,
7. Garnish it with cilantro.

Tip: Serve this with hot Roties or Pulao.