Jhaal Moori झाल मूरी

Ingredients:
Murmura- Puffed Rice- 1 Cup
Chana- 1 /2 cup
Peanut- Mungfali bhuni- 1 /2 cup
Salt- Namak – Per Taste
Chaat Masala – 1 Tea Spoon
Pyaz – Onion- 1 Medium
Sarson ka Tel (Mustard Oil) – 1 Tea Spoon
Lemon Juice – 1 Tea Spoon
Dhaniya Patti- Bunch
Hari Mirch – 2 cut in small pieces
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Chana Daal Chaat चना दाल चाट

Ingredients:
Chana Daal- Soaked in water for 5-6 hour
Salt- Namak – Per Taste
Chaat Masala – 1 Tea Spoon
Oil – 1/2 Tea Spoon
Rai (Kali Sarson) – 1/2 Tea Spoon
Meethi Neem (Kadhi Patta) – 6 leaves
Pyaz – Onion- 1 Medium
Lahsoon- 2 Clove
Sarson ka Tel (Mustard Oil) – 1/ 2 Tea Spoon
Lemon Juice – 1/ 2 Tea Spoon
Dhaniya Patti- Bunch
Hari Mirch – 2 cut in small pieces
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बंगाली घुघनी- काबुली चना बंगाली

Bangali Ghughni – Kabuli Chana Bangali Style
बंगाली घुघनी- काबुली चना बंगाली
Ingredients:
Kaabuli Chana (Soaked in water overnight and then boiled till shells starts separating)
Onion Chopped- Pyaaz- 1 Medium
Tomato- 1 Medium Chopped
Garlic paste- Lehsoon- 1 Tea Spoon
Ginger Paste- 1 /2 Tea Spoon
Garam Masala:
Badi Elaychi- 1
Saunf- ½ Tea Spoon
Jeera- 1 Tea Spoon
Tez Patta – 2
Kali Mirch- Black Pepper- 6-7
//Alll roasted and Grinded to powder- 1 /2 Tea Spoon//
Soaked in Water:
Lal Mirch powder- 1 Tea Spoon
Haldi -1/2 Tea Spoon
Jeera Powder – ½ Tea Spoon
Dhaniya Powder – 1 Tea Spoon
Salt – To Taste
Hari Mirch- 2
Imli Paste – 1 Tea Spoon
Sugar – ½ Tea Spoon
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Karela Achaari करेला अचारी

Ingredients:
Karela (Frozen)- 350 gms
Cooking Oil – 4 – 5 Tea Spoon
Lahsun – 4-5 clove
Green Chilli – 2 cut in length
Pyaaz (Onion) – 2 Medium Size – Cut in long pieces
Salt- 1 1 /2 Tea Spoon
Heeng -1 chutki
Gud (Jaggery) – 5-6 small Pieces (1 Tea Spoon)
Aam Ka Achaar – 1 Tea Spoon
Jeera – 1 Tea Spoon
Saunf – 1 Tea Spoon
Haldi powder (Turmeric) – 1/2 Tea Spoon
Amchoor Powder – 1 1 /2 Tea Spoon
Kalonzi Masala Powder – 1 1 /2 Tea Spoon
To Make Kalonzi Masala Power:
Methi Dane – 1 /2 Tea Spoon
Jeera – 2 Tea Spoon
Sounf – 4 Tea Spoon
(Teeno ko mila kar halka sa bhoon len aur powder bana le)
Khadi Kalonzi Dana – 1 Tea Spoon – Bhoon kar mix in powder
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Palak Bhaji with Chana Daal पालक भाजी विथ चना दाल

Ingredients:
Palak Saag –Spinach – 1 /2 Kg.
Maithi Dana – मेथी दाना –FenugreekSeed – 1/2 Tea Spoon
Saunf- सौंफ – 1/2 Tea Spoon
Hing – हींग- Chutaki Bhar
Salt- Namak – Per Taste
Haldi- 1 / 2 Tea Spoon
Amchoor – 1/2 Tea Spoon
Oil – 1 Tea Spoon
Pyaz – Onion- 1 Medium
Adrak- 1 /2 inch
Paste:
Tomato – 1
Garlic- 4 Kali
Hari Mirch – 1
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Chicken Maithi Malai – चिकन मेथी मलाई

Ingredients:
For Marinate:
Chicken – 5 Legs
Haldi – ½ Tea Spoon
Lal Mirch – ½ Tea Spoon
Salt – ½ Tea Spoon
Oil- 2 Tea Spoon
Jeera – 1 Tea Spoon
Khada Garam Masala:
Daal Chini- 1 Stick
Kali Mirch – 8
Ilaychi Choti- 2
Ilayachi Badi – 1
Laung – 3
Pyaaz (Onion) – 1 Large Sized –cut in long pieces
Adrak- Ginger – 1 inch cut in small pieces
Lahsun- Garlic – 8 cloves crushed
Namak – Salt – 1 Tea Spoon (To Taste)
8 Vegetable Juice or Tomato Puree – 1 Cup
Yogut / Dahi – 1 Cup
Half and Half Milk for Cream – 1 Cup
Garam Masala – 1 Tea Spoon
Sugar – 1 Tea Spoon
Green Chilli Mirch – 2
Soak in Water:
Haldi – Turmeric powder- 1 Tea Spoon
Lal Mirch Powder- 1 ½ Tea Spoon
Dhaniya Powder – 2 Tea Spoon
Jeera – 2 Tea Spoon
Soak in Water:
Kasoori Maithi – 3 Tea Spoon
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Baked Stuffed Paneer बेक्ड भरवां पनीर

Ingredients:
Paneer Cubes
Dhaniya Mirch Tamatar Niboo ki chatni
Achaar masala
Tomato Ketchup
Maida 2 Tea Spoon
Milk
Bread Crums
Salt
Black Pepper
Oil to sprinkle
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Punjabi Chole Masala पंजाबी छोले मसाला

Ingredients :

Chickpeas ( Kabuli Chana ) –  Soaked in water overnight or readymade soaked chickpeas
Oil ( Tel ) – 2 Tea Spoon
Onion ( Pyaaz ) – 1 Medium Chopped
Tomato ( Tamatar ) –  1 Medium (Paste)
Garlic ( Lehsun ) – 1 Tea Spoon – Chopped
Ginger ( Adrak ) – 1  Tea Spoon – Chopped
Black Cardamom ( Badi Elaichi ) – 1
Green Cardamom ( Choti Elaichi )– 1
Cinnamon Stick ( Dalchini ) – 2
Aniseed ( Saunf ) – ½ Tea Spoon
Cumin Seeds ( Jeera ) – 1 Tea Spoon
Indian Bayleaf ( Tez Patta ) – 2
Red Chilli ( Lal Mirch Khadi ) -1
Black Pepper ( Kali Mirch ) – 6-7
Clove ( Laung ) – 2
V8 Juice or Tomato Puree
Yogurt ( Dahi ) – 1/2  Cup
Red Chilli Powder ( Lal Mirch powder ) – 1 Tea Spoon
Turmeric Powder ( Haldi ) -½ Tea Spoon
Cumin Seeds Powder (Jeera Powder ) – ½ Tea Spoon
Coriander Powder ( Dhaniya Powder ) – 1 Tea Spoon
MDH Chana Masala – ½  Tea Spoon
Pomegranate Seeds ( Anaar Dana ) – 1 Tea Spoon
Salt ( Namak ) – To Taste
Green Coriander Leaves ( Hara Dhania )- To garnish
Green Chilli ( Hari Mirch ) – 2

Garam Masala

 

Preparation :

  • If you are not using readymade soaked chickpeas then soak the chickpeas in water overnight and then boil them till their shells starts separating.
  • Make a paste of tomatoes in the mixer.
  • Chop the onion, garlic and ginger in small pieces.
  • Prepare the spices.

 

Cooking :

  • Take a pan and heat it.
  • Pour some oil in the pan and let it heat up. You can use any oil that you use for cooking.
  • When the oil gets heated up, add the chopped onion to the pan and let them roast for a little while. Add salt to the pan and stir it well as it hastens the process of roasting.
  • Cook until the onion turns a little pinkish – brown. When the onions turn a little pinkish, add the chopped garlic and half the amount of the ginger specified in the ingredients. Mix them properly.
  • Then add tejpatta, red chilli, badi elaichi, choti elaichi, a small stick of dalchini, a little saunf,jeera and kali mirch and laung. Mix it all well. Then add the tomato paste and mix it properly too. Let it roast for a little while.
  • Keep stirring the mixture in between otherwise it will stick to the pan and may get burned. When the tomato paste starts leaving oil, it means it has become roasted.
  • Then add tomato puree or V8 ( a juice of 8 vegetables ). Add dahi after stirring it well, so that no lumps remain in the dahi as they cause problems in cooking.
  • Mix it all well and let it cook for a little while. After some time add the already almost cooked chickpeas available in the market ( or the chickpeas that were soaked overnight and boiled ). Wash the readymade chickpeas properly before adding to wash off any pesticides that they may contain. Mix it all properly.
  • Then add dhania powder, jeera powder, a little turmeric powder, red chilli powder and MDH’s Chana Masala ( You can use any alternative brand as well ), pomegranate seeds and a little amount of salt. Mix it properly.
  • Now add water to the pan and let it cook until the water starts boiling. Then add a few green coriander leaves, a little garam masala and the remaining amount of chopped ginger. Mix it all properly and wait for a little while.
  • After some time, dish out and garnish with green coriander leaves and green chillies.

Congratulations, your dish is ready!

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Chicken Do Pyaza Karahiwala चिकन दो प्याज़ा कढ़ाई वाला

Ingredients :

Chicken – 1 kg
(A)For Initially pressure cook in cooker:
Onion ( Pyaaz ) – 3 Big Sized – Cut in long pieces
Tomato ( Tamatar ) – 2 Big Sized- Cut in long pieces
Ginger ( Adrak ) – ½ inch cut in small pieces
Garlic ( Lehsun ) – 8 cloves crushed
Turmeric Powder ( Haldi Powder ) – 1 & ½ Tea Spoon
Red Chilli Powder ( Lal Mirch Powder ) – 1 & ½ Tea Spoon
Dried Coriander Powder ( Dhaniya Powder ) – 2 Tea Spoon
Grinded Cumin Seeds ( Pisa Jeera ) – 2 Tea Spoon
Salt ( Namak ) – 1 & ½ Tea Spoon (To Taste)
(B)To Cook in Kadhai after Pressure Cook:
Cooking Oil ( Tel ) – 3 to 4 Tea Spoon
Cocktail of 10 Vegetables or V8 Juice or Tomato Puree – 2 cup
Yogurt ( Dahi ) – 1 cup (3 Spoon)
(C)Khade Masale:
Black Cardamom ( Badi Elaichi ) – 3
Green Cardamom ( Choti Elaichi ) – 3
Cumin Seeds ( Jeera ) – 1 Tea Spoon
Clove ( Laung ) – 4
Aniseed ( Saunf ) – 1 Tea Spoon
Coriander Powder ( Khadi Dhania ) – 1 Tea Spoon
Black Pepper ( Kali Mirch ) – 8 to 10 Daane
Red Chilli ( Lal Mirch Khadi ) – 2
Dried Fenugreek Leaves ( Kasoori Methi Crushed ) – 1 Tea Spoon
Sugar ( Cheeni ) – 1 Tea Spoon
Green Coriander Leaves ( Dhaniya Hari ) – 1 Bunch
Green Chilli ( Hari Mirch ) – 2 Long Cut in length
Ginger ( Adrak ) – ½ inch – Finely chopped

 

Preparation :

  • Cut tomato and onion in long slices.
  • Finely chop the ginger.
  • Wash and clean the chicken properly.
  • Crush the garlic in the grinder.
  • Prepare the spices.

 

Cooking :

  • Take a cooker and add the chicken pieces to it. Then add the long slices of onion and tomato. We have used onions of 2 colours. You can use only 1 if both the colours are not available.
  • Don’t add any water or oil, the mixture itself will give off water which would be sufficient for cooking.
  • Now add the finely chopped ginger and the crushed garlic. Also add red chilli powder, turmeric powder, dried coriander powder, jeera powder and a little salt. Mix it all properly.
  • Close the cooker and put it on the stove. Wait for it to whistle once. Whrn.it whistles once, turn off the gas and release any steam by inserting a spoon under the whistle and lifting it. This is because if the steam is left inside, the chicken pieces will break and will get too soft. After releasing the steam, open the cooker. The mixture would have properly blended.
  • Now, take a pan and heat it. Pour some oil in the pan and let it heat up. Don’t use too much oil, only a little quantity. Before the oil gets heated up, transfer the chicken mixture from the cooker to the pan because if it is added after the oil has heated up, then the oil may splash and hurt you.
  • After transferring the chicken, let it cook until it starts boiling and then cover the pan for some time. Keep stirring the mixture in between by removing the cover otherwise it may stick to the pan and get burned. Add some more oil if you feel it is less ( according to your taste ).
  • When the dish has given off a little oil and all the water has evaporated, add a cocktail of 10 vegetables ( which is a juice of 10 vegetables ). If you don’t have this you can also use tomato puree or manually make a paste of tomatoes in the mixer. It enhances the taste and the colour of the dish.
  • Then add the yogurt after properly stirring it. Mix it properly on a high flame. When the mixture starts boiling again add black pepper,  saunf, jeera, badi elaichi, sabut dhaniya, laung, choti elaichi and a few red chillies. Also add kasoori methi on top of it. Mix it all properly and stir for some time. If you don’t have kasoori methi it is ok. It is only used to give a beautiful colour to the dish . It is not very important.
  • Then add a little ginger and 2 green chillies. Mix it properly for some time and turn the flame to low. Cover the pan and let it cook for some time.
  • After a little while, remove the lid and stir the mixture for some time. Then add a little sugar. It won’t sweeten your dish but will give it a beautiful glazed look. Mix it properly and then garnish with green coriander leaves, green chillies and a little finely chopped ginger.
  • Now cover the pan and close the gas. After about 2 minutes dish it out and serve hot.

 

Congratulations, your dish is ready!

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Lemon Rice – Khatta Bhat लेमन राईस- खट्टा भात

Today we are going to make a very healthy and very easy to make dish that is Lemon Rice .
Ingredients:
1) Cooked Rice ( Pake hue chawal ) – 2 Cups
2) Green chilli ( Hari Mirch ) – 2 lambi kati
3) Dry red chilli ( Lal Mirch Sukhi ) – 2 khadi
4) Mithi Neem ( Kadhi Patta ) – 10 to 12
5) Bengal Gram  ( Chana Dal ) -1 tea spoon
6) Peanut ( Mungfali ) – 10 -12
7) Black Mustard Seed ( Rai, Kali Sarson ) -1 Tea Spoon
8) Cooking Oil ( Khana pakane ka tel ) – 2 Tea Spoon
9) Cumin seeds ( Hing ) – 1 Chutki
10) Ginger ( Adrak ) – ¼ inch Chote Tukde
11) Turmeric ( Haldi ) –  1/2  Tea Spoon
12) Salt ( Namak ) – 1 Tea Spoon
13) Lemon juice ( Nimbu Ras ) – 1
14) Sugar ( Cheeni ) – 1/2  Tea Spoon

PREPARATION:
1) Chop ginger into small pieces .
2) Prepare the spices.
COOKING:
1) Put the pan on the gas and heat it .
2) Pour some oil into the pan and let it heat .
3) When the oil heats up add kali sarson and two pieces of red chilli .
4) Stir it well.  Now add some chana dal not much just a little bit and then add peanuts and stir it well .
5) Stir the mixture till chana dal gets a nice texture but remember don’t burn it.  When you are able to smell chana dal’s fragrance it means your dal has cooked .
6) Now add hing and curry patta and stir the mixture .
7) Now add adrak pieces which is  optional on your part it is just added for a better flavour and then add two pieces of green chilli ,turmeric ,salt to taste and stir the mixture very well .
8) Now add lemon juice and stir it well . Now turn the flame to low because we have to add rice to the pan now.
9) Now add rice to the mixture and stir it well.
10) Add sugar for a nice texture and stir the mixture.
11) Dish out and garnish with coriander leaves.
Congratulations,Your dish are ready !

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