Ultimate Cheese Sandwich (Low Fat)

~ Huma ~ 7 Comments
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 Starting the day in a healthy delicious way


Simple to prepare.

Oozing with Thai chilly sauce & green chutney
Simple pleasures of life…….hmm
Ingredients:
2 slices of wholemeal bread
2 slices of low fat cheese ( I use Almarai brand)
1 tsp Thai chilly sauce
1 tsp coriander chutney
a pinch of salt
a pinch of black pepper powder

Method

  1. Place a slices of cheese on each slice of bread.
  2. Spread  thai chilly sauce & coriander chutney on one bread.
  3. On the other bread slice sprinkle black pepper powder & salt.
  4. Put both the pieces  on hot grill or girdle separately for a min.
  5. Combine both the pcs of bread & njoy.

Rajasthani Aalu ka Bharta

~ Huma ~ 12 Comments
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माँ के हाथ के खाने में जन्नत है 

ماں کے ہاتھ کے کھانے میں جنت ہے

Food cooked by my mother is always full of love & taste

Recipe from my Mom

Typical rajasthani aalu ka bharta.

Served with Tadka dal, rice,roti & papads. Finished with  Ghiya (Bottlegourd) halawa.

Recipe serves 2 

Ingredients
3 medium sized boiled potatoes partially mashed
1/2 cup chopped green onions
2 green chilly + 3 cloves of garlic -blended with water to make a paste
1/4 tsp red chilly (opt)
1/2 tsp turmeric powder
1/4 tsp cumin(zeera)
1/2 tsp salt
3 tbsp oil
3 tbsp chopped coriander leaves


Method

  1. Heat oil in a pan.When hot add in cumin
  2. When cumin is completely crackled add in chopped green onions.Saute for few sec
  3. Now add in turmeric, red chilly & salt.Stir for few sec
  4. Add in partially mashed potatoes
  5. Mix well so all the masalas get coated on the potatoes. Add coriander
  6. Cook for again 5 minutes. Ready to serve
  7. Serve with roti or paratha OR Serve with a combo of Tadka Dal, Rice, Roti & Papads
  8. ENjoy the simple dish with full of flavors.

Vegetable Biryani

~ Huma ~ 19 Comments
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There are some dishes which do not require any explanation. Biryani is one of them.

 

Dig in with your hands and just njoy

Ain’t I right………..
 

Recipe Serves 3 -4 people
Ingredients

For the Rice
1 glass rice
2 tbsp salt
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamon, 1/2 tsp shahzeera)
1 tbsp ghee
1/2 tsp vinegar or 1/2 lemon
 4 glasses Water to boil the rice

For the masala
1/4 cup oil
2 medium sized onion sliced
4 floweret of cauliflower
1/4 cup peas (fresh or frozen)
1 carrot cut into cubes
1 big size potato cut into cubes
2 tsp ginger garlic paste
1tsp red chilly powder
1/4 tsp turmeric powder
1/2tsp coriander powder
3 tbsp yogurt
3 tbsp coriander leaves
2 green chillies
3 leaves of mint finely chopped
1 1/2 tsp salt
1/2 tsp garam masala powder
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamom,1/2tsp shahzeera)

Few strands of saffron powderd and soaked in 4 tbsp milk
1 small beetroot grated
1/4 cup milk
1tbsp ghee

Method:

STEP 1 : Prepare the rice:


Boil 4 glasses of water.Add whole garam masala & salt. When water come to a boil add in rice. Then add  in vinegar & ghee. Cook till rice is partially cooked. Drain & keep aside
Tip:Rice will not break if vinegar is added during boiling

STEP 2: Fry the onions
This is the most important part in biryani. If you brown the onion too much, it will give a bitter taste to the entire dish. Heat oil in a pan. When hot add in sliced onion.Cook till light brown.Drain & remove on kitchen paper.
Tip:- Sprinkle 2 to 3 pinches of salt while frying for the crispier onions

STEP 3: Making the masala

Heat oil in a pan. Add in whole garam masala. When it crackles add in ginger garlic paste.Fry for few secs. Now add in all the veggies & turmeric, red chilly powder,coriander powder,garam masala powder & salt. Stir well. Cover & cook till vegetables are slightly cooked but crisp. Remove from the flame & add in curd & crushed onions.Mix well. Now add in chopped coriander , mint & green chillies. Keep aside.

STEP 4: Assembling

Take a heavy bottom deep pan. I used my futura Handi. Assemble by layering rice, masala then rice.
Now on side spread the saffron milk mixture and on the other side spread the grated beetroot.In the center put some fried onions. Lastly pour over the ghee on the rice evenly. Cover the lid with aluminium foil. Put the vessel on Dum on a low flame for 25 minutes. Served hot with raita,burhani.

 

Country Chicken / Varadi Komdi

~ Huma ~ 10 Comments
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Varadi Komdi aka Country Chicken recipe is one of the well known dishes from vidharbha  region of Maharashtra. Komdi means Chicken in marathi.
Varadi Komdi

Varadi cuisine belongs to the region of Maharashtra. Located in the interior of Maharashtra and away from the coastline this region is known as Vidarbh. This region has its own cultural and historical background distinct from rest of Maharashtra.
Varadi cuisine is a more on a spicier side. The  dishes prepared here are more exotic and spicy than that of their coastal and southern counterparts.They mainly use besan-gram flour and ground peanuts. Powdered coconut is used more  in their dishes instead of fresh coconut.Chicken and mutton are popular in this region as seafood is not easily available. Commonly used spices are black pepper, dry coriander, bay leaves, cardamom, cinnamon and cloves. Each house has different type of masalas. Kala (Black) masala, Thanda (Cold) masala. These masalas are used in various vegetables, meat & poultry and seafood to spike up the recipe.

I was introduced to this regions dishes after my marriage  Initially I had a tough time adjusting to the Chilly factor. It gave me creeps. And still does. I got this recipe from my ma in law. She is a great cook. The use of Chilly powder is too much but again you can adjust it according to your taste. I have. Love the flavor and the way it is prepared. Completely different  & delicious.

This recipe serves 3 -4 people

Ingredients
500 gm Chicken
1 tbsp red chilly powder
1/4 tsp turmeric
1 tbsp coriander powder
2-3 slices of onion (Kept aside from masala 1)
1/2 cup oil
1 tbsp salt
2 cups of water
3 tbsp chopped coriander leaves

Masala 1
1 big onion sliced (keep 2 – 3 slices separate)
1tsp oil
5 cloves of garlic
2 inch ginger
1 green chilly
4 -5 sprigs of coriander leaves
Whole garam masala ( 8 pepper corns, 2 cloves, 1″inch cinnamon, 1 black cardamom)

Masala 2  
1/2  tbsp dry coconut powder
1/4 tsp poppy seeds or  3-4 cashew nuts


METHOD:

 

FOR MASALA 2:
Dry roast poppy seed & coconut powder & grind to paste with little water

STEPS TO PREPARE VARADI KOMDI:

METHOD:

  1. Masala 1- Heat oil in a nonstick pan. Add sliced onion. Cook on medium flame till it changes color to brown. Keep aside to cool. Grind the cooled onion with ginger,garlic, whole garam masala,green coriander leaves, green chilly to make a paste.
  2. Masala 2- Dry roast coconut & poppy seeds in a pan. Grind into a paste with some water.
  3. Heat oil in a pan. Add the 2-3 pieces of sliced onion. When brown in color add Masala 1.
  4. Fry for a few minutes stirring continuously till the rawness of ginger garlic smell goes away.
  5. Now add in turmeric,red chilly , coriander powder & salt. Fry again for a few min
  6. Add in Chicken pcs.
  7. Stir the chicken till all the masala is coated on it and oil has started leaving the sides
  8. At this stage add in Masala 2. Stir.
  9. Now add coriander leaves & water.
  10. Cover & cook till chicken is tender.
  11. Keep the gravy thickness according to your taste.
  12. Serve with rice or roti. 

Serves 3 to 4

Country Chicken / Varadi Komdi

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

  • 500 gm Chicken
  • 1 tbsp red chilly powder
  • 1/4 tsp turmeric
  • 1 tbsp coriander powder
  • 2-3 slices of onion (Kept aside from masala 1)
  • 1/2 cup oil
  • 1 tbsp salt
  • 2 cups of water
  • 3 tbsp chopped coriander leaves
  • Masala 1
  • 1 big onion sliced (keep 2 - 3 slices separate)
  • 1tsp oil
  • 5 cloves of garlic
  • 2 inch ginger
  • 1 green chilly
  • 4 -5 sprigs of coriander leaves
  • Whole garam masala ( 8 pepper corns, 2 cloves, 1"inch cinnamon, 1 black cardamom)
  • Masala 2
  • 1/2 tbsp dry coconut powder
  • 1/4 tsp poppy seeds or 3-4 cashew nuts

Instructions

  1. Masala 1- Heat oil in a nonstick pan. Add sliced onion. Cook on medium flame till it changes color to brown. Keep aside to cool. Grind the cooled onion with ginger,garlic, whole garam masala,green coriander leaves, green chilly to make a paste.
  2. Masala 2- Dry roast coconut & poppy seeds in a pan. Grind into a paste with some water.
  3. Heat oil in a pan. Add the 2-3 pieces of sliced onion. When brown in color add Masala 1.
  4. Fry for a few minutes stirring continuously till the rawness of ginger garlic smell goes away.
  5. Now add in turmeric,red chilly , coriander powder & salt. Fry again for a few min
  6. Add in Chicken pcs.
  7. Stir the chicken till all the masala is coated on it and oil has started leaving the sides
  8. At this stage add in Masala 2. Stir.
  9. Now add coriander leaves & water.
  10. Cover & cook till chicken is tender.
  11. Keep the gravy thickness according to your taste.
  12. Serve with rice or roti. 
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https://www.ghezaeshiriin.com/2013/03/country-chicken-varadi-komdi/

Varadi Komdi