Pasta

Boil the pasta the proper way for boil pasta
First boil water and add salt and 1 tbs oil and 200 gm pasta when its a boil first time then cook on slow flame and close lid when pasta cook 3/4 than access water and leave some time and than leave it in cold water
2nd step
100 gm cubed cheken wash well and then cook in some oil with some salt and pepper and ginger garlic past on slow flame (dnt miss take a water on lid with its drop chiken cook well and bad smell go away )when chiken looks pinkis red than add 1 level tbs flour and when its become pink add half small tea cup of milk and halg small tea cup of water and when its become thick add 2 tbs greated chhes and when its melt off the flame and clos lid
3step
In a pan take a 1 tsp oil and first cooked 1 tbsp choped onion when its a pink add carrot and peas or bins when its become light soft than add bell pepper (need female )and add salt and pepper
4step
To make a sauce first boild water (1 glass )and than add 2 midiyam tomato and when its skin separate blanch it and when tomato cool cut the pices and grind to make smooth past take half tsp oil and add tomato past add red chilly pwdr as per tstand cumin powder pepper pwdr coriander pwdr 1/4 tsp and half tsp of ginger garlic past cook on slow flame when oil separated its done off the flame and add 1/2 tsp origano and 1 tbsp tomato ketchup mix well
At the last mix well all of this together also add 1 small fresh tomato pices and fresh coriander and green onion (little just for flavour )1 tbsp butter and cook on slow flam about 10 mnt

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MINCE PARATHA

I

NGREDIENTS (for preparing dough )
Plain flour =500 gm
Beaten egg =1
Salt =as per test
Baking powder =1tsp
Milk =half cup
Oil=2tbsp
Water (lukewarm )=as necessary
DIRECTION ##
1.in a large bowle take all dry ingredients mix well
2.than add oil and rub well
3.add beaten egg and mix well
4.add milk rub well
5.add water slowly slowly and make dough midiyam soft
6.leave it for 1 hour
FOR STUFFING
INGREDIENTS
mutton mince =400 gm
Oil =2tbsp
Ginger garlic past =1 tbsp
Green chilli past =1 tbsp
Choped coriander leaves =half cup
Chopped fresh mint leavs =half cup
Chopped onion =half cup
Garam masala powder =1 tsp
Salt=as per test
Turmeric powder =half tsp
DIRECTION
1.heat heavy bottom pressure cooker and heat with oil add mince and sepret it with spatula.
2.when mince water seprat add salt and turmeric powder and ginger garlic past mix well.close lead and cook on full flame until 3 whistle then on low flame cook for 10 minutes
3.open lid and on full flame burn all water of mince.
4.add green chilli past mix well
5.leav it to cool
6.add garam masala powder and coriander mint leavs mix well.
FOR MAKING PARATHA
egg=6
Oil for fry
DIRECTION
1.take dough and kneed well.and part it on 8 portion
2.also divide mince in 8 portion
3.beat egg well
4.take 1 portion of dough and flate in small round shape .and grease with oil and dust some flour. Than shape in half moon.and again grease with oil and dust with flour.than shape in triangular.
5.carefully flat it in round shape. As u can thin it.like roti.
6.in middle put mince and add 3 tbsp beaten egg.mix well.
7.cover with side flat dough in rectangular shape.
8.fry in midiam heated oil until light brown.
9.take tava and heat on full flame for 2 minutes. And than on slow flame.
10.leave fry paratha on tava for about 10 to 15 minutes. Flip in middle
11.serve with lemon and ketchup

DOUGHNUTS

doughnuts is not indian food.but now days it is popular in everywhere. And my boy always want doughnuts when he saw a cartoon pakdam pakdai๐Ÿ˜Šand dogy don๐Ÿ˜…๐Ÿ˜…eat doughnuts
So i make @ home
I like when i share its recepy with you

To MAKE DOUGHNUTS

preparation time:-10 mnt
For volumes doug:-1 hour (+15 minutes volume doughnuts )

INGREDIENTS
Plain flour=250 gm
Powdered sugar=3/4 cup
Instant yeast =1 tbsp full
Baking powder =1/2 tsp
Milk=3/4 cup(lukewarm )
Ghee=2 tbsp
Vanila extract =1 tsp
Chocolate spread or syrup=as you want
Sprinkle=as you want
Oil=for fry
### METHOD ###
1.in a large bowle take all dry ingredients mix well.
2.than add ghee and vanila extract and mix well.
3.add milk slowly slowly and make dough .midiam hard.
4.knedd well for about 5 to 10 minutes
5. Greece bowl with oil and take a dough cover with lid or plastic wrapper
6.leave it on warm places for 45 mnt to 1 hour or until double in volume (i prefer in microwave first i heat microwave empty for 1 minutes than leave my bowl with dough)
7.after dough volumis knedd it for about 2 or 3 minutes
8.part into 4 or 5 portion
9.flate into round shape about 1/2 inch thick
10.cut it with round cookie cuter or stainless steel glass.and in middle cut with the cap of vanilla extract ๐Ÿ˜‰๐Ÿ˜‰.in evry portion i make atleast 4 doughnuts. Thane with lite hand or brush spred little oile
11.leave it for 15 minutes.
12.fry it in midiyam hot oil until light brown.
13. Sprinkle icing sugar or decorat spred chocolate and colourful sprincle.

YAKHNI PILAU

INGREDIENTS (for preparing mutton yakhni )

Mutton 1/2 kg(wash well and draind in colander for atleast 5 minutes )
Oil-4 tbsp
Fry onion -1/2 cup
Fresh tomato-2 midiyam size (grinned )
Black paper -5 pices
Cloves -5 pices
Cardamom -3 pices
Star anise -2 pices
Cumin -1 tsp
Green chilli past (midiyam spicy)-2 tbsp
Ginger garlic past-2 tbsp
Turmeric, coriander powder-1-1tsp
Shan biryani pulav masala -1 tbsp
Curd-1/2 cup
Water -200 ml
Salt-as per test
Kasmiri chilli powder -3/4 tsp
Coriander leaves-1 hand full
Mint leves-1/2 hand full

METHOD ##
First hit cooker with whole spice (keep cumin side)when spice smell add 2 tbsp oile and add mutton half tsp turmeric and salt when water seprat close lid and cook until whole water burn and bad smell throwaway. And clear oil.than add half of ginger garlic past and soute for few minutes than add boiling water and pressure cook.first three whistle on full flame and on low flame 20 minutes.
On other pan heat 2 tbsp oil and add tomato when tomato water burn low the flame and add green chilli past and kasmiri chill powder turmeric and coriander powder rest of ginger garlic past 2 tbsp water and cook until oil separated.
After 20 minutes open the cooker and add tomato gravy and cook until dry. Than add fry onion ,curd ,cumin ,coriander mint leavs and shan garam masal mix well keep aside
FOR PREPARING RICE
ingredients
Rice -500 gm basmati
Potato-2 large (pill and cut into 4 pices fry until red)
Onion-1 big
Oil -2 tbsp
Ghee-2 tbsp
Cinnamon-1 stick about 5 inch
Cardamom -5 pices
Cloves -3 pices
Black paper -3 pices
Cumin ‘-1 tbsp
Watet:-600 ml (or required as in rice)
Salt-as per test (remember les as per test because in yakhni also have salt)
Coriander mint leavs -1 tbsp full
Shan yakhni pulav masala-3/4 tbsp
METHOD
Hit the pan with whole spice(keep cumin side )than add oil and ghee and add onion and cumin fry until pink than add boiling water and salt than add rice and coriander mint leavs mix well.when half done add shan masala and fry potato mix well.when rice access all water than add MUTTON YAKHNI and mixx well and close lid.cook on slow flame 20 to 30 minutes
Serv with curd and salad

This is my own recepy its test like masala biryani but different and amazing test my family and friends always love yakhni pilau
So i would happy share it with all .try end enjoy it๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

Hello friends

Its my first day and first blog.

But what is about this blog

I am foody soo and also cooking habbit addiction of world wide food all countries traditional food and try for it with my own recepy

Hear main thing i am indian soo i would like my recepy with little bit of indian touch u can see it in my recepy

Sooo i start my journey with recepy

Wait and watch