Chicken Dahiwala चिकन दहीवाला

Ingredients:

Chicken – 1 KG

Dahi – Yogurt– 1 Cup

 

Pyaaz  (Onion) – 2 Medium Sized –cut in long pieces

Adrak- Ginger – ½ inch cut in small pieces

Lahsun Adrak Paste- Garlic Ginger Paste – 1 Spoon

Kali Mirch Powder – Black Pepper– 1 /2 Tea Spoon

Namak – Salt- To Taste – 1 Tea Spoon

 

Sarson Ka Tel- Mustard Oil – 2 Table Spoon

Jeera – Cumin Seeds – 1 Tea Spoon

Kali Mirch – Black Pepper – 7 to 8

Lahsun Adrak Paste- Garlic Ginger Paste – 1 Spoon

Pyaz- Onion- 1 ½ Big Size

Ginger – ½ Inch

Hari Mirch – Green Chilli- 1

Hing – Asafoetida – 1 pinch

Dhaniya Powder – Coriander Powder – 1 Tea Spoon

Kasoori Methi – Fenugreek dry leaves – 1 Tea Spoon

Tamatar Puree – Tomato Puree – 4 Tea Spoon

Garam Masale – ½ Tea Spoon

 

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Mix Dal Tadka Dhaba Style मिक्स दाल तड़का ढ़ाबा स्टाईल

Ingredients :

1)Bengal Gram ( Chana Dal ) – 1/2 Cup
2)Split Black Gram ( Urad Bina Chilkewali Dal ) – 1/2 Cup
3)Red Lentil ( Khadi Masoor ki Daal ) – 1 1/2 Cup
4)Onion ( Pyaaz Bada ) – 1
5)Tomato ( Tamatar ) – 1
6)Ginger ( Adrak ) – 1 Inch
7)Garlic ( Lehsun ki Kali ) – 6
8)Green Chilli ( Hari Mirch ) – 2
9)Green Coriander Leaves ( Hara Dhaniya Patti )
10)10 Vegetable Juice or V8 or Tomato Puree – 1 Cup
11)Oil ( Tel ) – 4 Tea Spoon
12)Desi Ghee – 2 Tea Spoon
13)Salt ( Namak ) – 1 Tea Spoon
14)Turmeric Powder ( Haldi Powder ) – ½ Tea Spoon
15)Cumin seeds ( Jeera ) – 1/2 Tea Spoon
16)Aniseed ( Saunf ) – 1/2 Tea Spoon
17) Cardamom ( Badi Elaichi ) – 2
18)Indian Bayleaf ( Tej Patta ) – 1
19)Asafoetida ( Hing ) – 1/8 Tea Spoon
20)Coriander – ( Dhaniya Khadi ) – 1/2 Tea Spoon

21) Red Chilli Powder ( Lal Mirch Powder )

 

Preparation :

  • Mix the pulses and wash them.
  • Make a paste of ½ inch ginger,6 garlic petals and 2 green chillies.
  • Prepare the spices.

 

Cooking :

  • Take a cooker and heat it.
  • Pour some oil into it and let it heat up.
  • When the oil gets heated up then add 2 spoon of pure ghee which will enhance the taste and help give off a pleasant aroma.
  • When the ghee melts add badi elaichi,saunf,coriander leaves,red chilli powder and tejpatta to the hot oil.Stir the mixture well.
  • When it gets a little roasted we will add onions and cook them until they are roasted brown. Before adding the other vegetables,we will take out some roasted onions for garnishing the dal in the end. This is why onions are being roasted first without adding any spices like turmeric,salt etc.
  • So,add some onions and roast them till they are brown. When they get brown, take out a big spoon of onions for garnishing.
  • Now add garlic,ginger and green chilli paste and let it get a little roasted.Then add tomatoes and stir a little but do not roast too much just make sure that the tomatoes become very tender and soft . They have to get as thin as a paste.
  • Now add the washed mixture of pulses. Then add some turmeric powder and salt and also Naren ( A juice of 10 vegetables ). You can also use V8 ( which is a juice of 8 vegetables ) or tomato puree.
  • Now add water in the cooker. The amount of water should be such that it completely submerges the dal and if you put your fingers in it, it would be at the two finger level. Make sure that the water is enough. This recipe is for 10 people. Adjust the amount of ingredients to the number of people you want to make it for.
  • Now close the cooker and wait for the cooker to whistle 3 times. Remember before closing the cooker, take one spoon of the mixture and taste it for salt and other spices and make changes accordingly.
  • Close the cooker and keep the flame on medium. Close the gas when the cooker whistles 3 times. Do not open the lid and let out the steam instantly rather wait for a while for it to get out on its own.
  • When all the steam is released, open the cooker and check the consistency of the dal. If it is too thick then you can add warm water to make it less thick according to your preference.
  • For the people who like hing they can use it in the beginning of roasting of spices as hing can prevent the dal from causing acidity and also greatly enhances the aroma and the taste.
  • After opening the cooker add the finely chopped pieces of ginger and the green coriander leaves. Mix it well and dish out the dal. Garnish with the onions which were roasted and taken out earlier and top up with a spoon of butter.

Congratulations, your dish is ready!

 

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Tawa Paneer Tikka तवा पनीर टिक्का

Ingredients:

Marinate:

Paneer – Cut in Cubes – 250gms

Shimla mirch – 1 Cut in pieces

Pyaj – 1 cut in pieces

Dahi – Yogurt – 2 Tea Spoon

Paneer Tikka Masala – 2 Tea Spoon

( Or Use Red Chilli/ Corriender/Cumin Power ½ Tea Sppon Each)

Salt – 1 Tea Spoon

Kasoori Methi- ½ Tea Spoon

Mustard Oil – 1 Tea Spoon

 

 

Cooking Oil – 2 Tea Spoon

Jeera – Cumin Seeds – 1 Tea Spoon

Pyaz –Onion 2 – Chopped

Lehsun- Garlic – 7-8 Cloves – Chopped

Adrak – Ginger – 1 /2 inch – Chopped

Salt- to taste – 1 Tea Spoon

Red Chilli powder- Lal Mirch Powder- 1 Tea Spoon

Haldi Powder –Turmeric Powder – ½ Tea Spoon

Jeera Powder- Cumin Powder – 1 Tea Spoon

Dhaniya Powder- Coriander Powder- 1 Tea Spoon

Tomato – 2

Garam Masala- 1 /2 Tea Spoon

Milk – 1 /2 Cup

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Dhaba Style Daal Tadka – Daal Fry – ढ़ाबा स्टाईल तुअर दाल तड़का

Ingredients:

Oil – 1 Tea Spoon

Hing – 1 Chutki

Jeera – 1 / 2 Tea Spoon

Lal Mirch Sukhi – 1

Ginger Garlic Paste – 1 tea Spoon

Haldi – 1 / 2 Tea Spoon

Potato (Boiled) – 3

Red Chilli – 1 /2 Tea Spoon

Salt – 1 Tea Spoon

Sugar – 1 / 4 Tea Spoon

Anaar Dana – 1 /2 Tea Spoon

Hari Dhaniya – Barik Kati – Small Quantity

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Paneer Masala Dhabewala पनीर मसाला ढाबेवाला

Ingredients:

Paneer – Cut in Cubes- 250 Gm

Hing – हींग- Chutaki Bhar

Jeera – Cumin Seed – 1 Tea Spoon

Tej Patta- 2

Kashmiri khadi mirchi – ½

Kali Mirch – 6

Elaychi hari – 3

Elaychi Badi – 1

Salt- Namak – Per Taste

Haldi- 1 / 2 Tea Spoon

Kashmiri Lal Mirch – 1 Tea Spoon

Dhaniya Powder – 1 Tea Spoon

Jeera Powder – 1 Tea Spoon

Oil – 1 1 /2 Tea Spoon

Pyaz – Onion- 2 Medium

Adrak- 1 /2 inch

Lehsun- Garlic – 6 kali

Tomato –2

Tomato ketchup – 2 Tea Spoon

PanerMasalaDhabaFinal

paneermasaladhabaFB

 

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Shahi Mutter Paneer शाही मटर पनीर

Ingredients:

Paneer (Shallow Fry) – 375 gms

Green Peas (Mutter) – 1 /2 cup

Kasoori Maithi

Oil – for Cooking

Onion Chopped- Pyaaz- 2 Medium

Garlic – Lehsoon- 4 kali

Ginger – 1 /2 Inch

Green Mirch – 1

Tomato- 1 Medium Chopped

Jeera- 1 Tea Spoon

Kali Mirch- Black Pepper- 4

Laong – 2

Choti Elaychi -4

Daal Chini Stick – ½ inch

Tej Patta- 2 small

Cinamon Stick- Daal Chini- ½ inch

Lal Mirch powder- 1 Tea Spoon

Haldi -1/2 Tea Spoon

Jeera Powder – ½ Tea Spoon

Dhaniya Powder – 1 Tea Spoon

 

Salt – To Taste

Sugar – 1 1/2 Tea Spoon

 

Dhaniya patti- To Garnish

For Dum:

Koyla- Coal- For Bringing Flavour Blend

Desi Ghee- ¼ Tea Spoon

 

Shahi_Paneer

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