Hey Readers 😉

Today’s recipe is chicken roast. It’s a very simple recipe..and it takes very less time to cook. I hope u like it. You can use it for the filling of chicken roll.

Try it once it’s delicious.

Step by step with pictures –

1. Marinate the chicken pieces with ginger garlic paste, red chili flakes, turmeric powder, cumin powder, coriander powder, salt, garam masala and 2 tbsp of curd.keep it aside for 1/2 an hour.

2. Now heat oil and add cumin and green chili. When cumin starts spluttering add chopped onion. Saute till became golden brown.

3. Now add the marinated chicken. And saute it. Cover and cook in low flame. Stir occasionally.

4. After 5 minutes turn the flame into the medium. And stir. Cover and cook till fully cooked.

5. When chicken cooked fully add coriander leaves and roasted homemade curry powder. And saute it for 2 minutes.

6. Now it’s done. Serve it with paratha, naan or as per your choice.🤓

Prep time – 30 minutes

Cooking time – 15 minutes

Serve – 2

Cuisine – Indian

Author – Kitty’s Kitchen

Ingredients:-

• Chicken (boneless) – 300 gm
• Curd – 2 tbsp
• Onion – 2 medium sized (chopped)
• Ginger garlic paste – 1 tbsp
• Cumin – 1 tsp
• Green chili – 1
• Turmeric powder – 1 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Red chili flakes – 2 tsp
• Curry powder – 1 tbsp
• Coriander leaves – 1 bunch (chopped)

Instructions:-

• Marinate the chicken pieces with curd, coriander powder, cumin powder, chili flakes, turmeric powder, garam masala, ginger garlic paste and salt. And keep it aside for 30 minutes.
• Now heat oil in a pan and add cumin and green chili.when cumin starts spluttering add chopped onion. Stir it till golden brown.
• Then add marinated chicken pieces. And cook on low flame till 5 minutes with cover lid.
• Then turn the flame to medium and cook till done
• When it’s fully cooked add curry powder and chopped coriander leaves. Cook for 2 minutes.
• Enjoy..

It’s delicious.😊😉

😊Enjoy.

Hey Readers,😉

Today’s recipe is aloo baingan(eggplant ) ki sukhi sabzi. It’s a regular recipe in Indian home kitchen. Simple and tasty.And it takes very little time to cook.

Step by step with pictures –

1. Cut the eggplants ,potato, tomato ,Onion and green chili.

2. Heat oil in a pan add cumin seeds and kalonji , when cumin seeds start spluttering add onion and green chili.

3. Add potato pieces while onions are half cooked.cook on low flame.

4. When potatoes are half cooked add eggplants, chopped tomatoes and all spice powders including turmeric powder and cumin powder.Add salt.

5. Add 1 tbsp water and cook on low flame till potatoes are fully cooked. Add homemade curry powder and coriander leaves cook for another 2 minutes.

Prep time – 5 minutes

Cooking time – 10 minutes

Course – side dish

Cuisine – Indian

Serve – 2

Author – Kitty’s kitchen

Ingredients:-

• Baby Baingans (eggplant) – 5
• Aloo (potato) – 1 medium sized
• Tomato – 1 medium sized (chopped)
• Onion – 1 medium sized
• Cumin seeds – 1 tsp
• Kalonji (onion seeds) – 1 tsp
• Green chili – 2 choppeds
• Cumin powder – 1tsp
• Tumeric powder – 1 tsp
• Oil – 1 tbsp
• Coriander leaves – chopped

Instructions:-

• At 1st cut the cut baingan, aloo, tomato, green chili and Onion.
• Then heat oil in a pan add cumin seeds, kalonji , when they starts spluttering add onion.cook.
• Now while onions are half cooked add potato pieces.
• And cook on a low flame
• When potato pieces are half cooked add brinjal, tomatoes and spice powders .salt.
• Add 1 tbsp water and Cover the lid and cook.
• Cook on low flame till potatoes are fully cooked. Add homemade curry powder and coriander leaves cook for another 2 minutes.
• Serve with chapati or paratha.
• As per your taste.

Enjoy😉

Hello friends 😉

Today’s recipe is raw jackfruit or kathal ki sabzi. Raw jackfruit or kathal has a variety of recipes but today I share a simple recipe with you.
It’s simple and delicious. Easy to cook.

Step by step with pictures-

1. Boil kathal and aloo in medium flame till 2 whistles.


2. Slice the onions and make a fine paste of ginger garlic and green chili. And make tomato puree.
3. Heat oil in a pan, add khada masalas and Fry the onions till golden brown.
4. Onion became golden brown.


5. Now add ginger garlic paste.


6. Add powder masalas and cook for two minutes.


7. Now add tomato puree and cook till masalas start to leave oil.


8. Stir occasionally till masala cooked properly.


9. Add boiled kathal and aloo and saute.


10. Add 1 cup of water. Add salt and curry powder.cook for 5 minutes cover with the lid..


12. Garnish with chopped coriander leaves.

Ingredients:-

• Raw Jackfruit (kathal) – 300 gm
• Potato – 1
• Onion – 2 medium sized (sliced)
• Ginger – 1 inch
• Garlic – 5-6 cloves
• Tomato – 1 pureed
• Coriander powder – 1 Tsp
• Cumin powder – 1 Tsp
• Red chili powder – 2 Tsp
• Turmeric powder – 1 Tsp
• Green cardamom – 2
• Cinnamon – 1 inch
• Black pepper – 4
• Cloves(loung) – 3
• Bay leave (tejpatta) – 1
• Oil – 2 tbsp
• Homemade roasted curry powder – 1 Tsp
• Salt – as per your taste
• Coriander leaves

Instructions:-

• At first cut the jack fruit and potato in cubes then pressure cook with 1 tsp salt and 1 tsp turmeric powder in a medium flame till 2 whistles.
• Slice the onions, and make fine paste of ginger garlic and green chili.
• Now heat oil in a pan add dry red chilli , cumin seeds , tejpatta and all khada masalas when cumin seeds starts spluttering add sliced onions and saute it.
• When Onion became golden brown add ginger garlic paste and add turmeric powder, cumin powder, red chili powder, coriander powder add cook the masala .
• After 1 minute add tomato puree and cook till raw smell is gone.
• When masala starts to leave oil add boiled kathal and potato , stir it and add 1 cup of water.
• Then add salt and curry powder and cook in a medium flame with cover lid till 5 minute.then add garam masala..and cover the lid
• Kathal ki sabzi done.
• It’s very simple try it.
• Garnish with coriander leaves and serve.

You can serve it with steamed rice or poori. Enjoy..😊😊 .

It’s delicious.☺

Hey friends, 🤗

Today’s recipe is raw banana or Kacha Kela kofta curry.raw banana kofta curry is a popular kofta curry made with fried plantain cutlets and served with flavorful gravy of tomato, onion ginger, garlic and cashew nuts.

So, then read the recipe below..

Prep time – 10 minutes

Cooking time – 15 minutes

Serve – 2

Course – side dish

Cuisine – North Indian

Author – kitty’s Kitchen

Step wise with pictures:-

1. At first boil the plantains in medium flame till 1 whistle.

2. Peel it.

3. Add salt, cumin powder, coriander powder, turmeric powder, red chili powder and garam masala (Add 1 tsp from each) and besan.

4.make a smooth dough and equal size cutlets.

5. Make golden brown cutlets in medium flame.

7.make a smooth paste.

9. Heat oil in a pan and add cumin seeds and dry red chili.

10. Add masala paste and masala powders and cook.

11. Cook till masala leaves oil and till raw smell of masala is gone.

12. Add 1 cup water and kasuri methi and cook for two minutes with cover the lid.

13. Add koftas while serving.

Ingredients:-

• Raw banana – 250 gm
• Besan (gram flour) – 1 tbsp
• Onion – 1 medium sized diced
• Garlic- 5-6 cloves
• Ginger – 1 inch
• Cashew nut – 5
• Green chili – 1
• Dry red chili – 1
• Cumin -1 tsp
• Coriander powder – 2 Tsp
• Cumin powder – 2 Tsp
• Turmeric powder – 2 Tsp
• Red chili powder – 2 Tsp
• Oil – 2 tbsp for cooking
• Oil for frying kofta
• Salt – as per your taste
• Kasuri methi

Instruction:-

For cutlets –

• At first, cut the bananas and boil in medium flame till 1 whistle. then peel and mash.
• Add salt, cumin powder, coriander powder, turmeric powder, red chili powder and garam masala (Add 1 tsp from each) and besan.and make a smooth dough.
• Now divide the dough to equal portions and make small balls.
• Now heat oil in a kadhai for deep frying the plantain balls.
• Fry them in medium heat till golden brown.

For gravy –

• First make a fine paste of onion, tomato, green chili, ginger, garlic and cashew nuts.
• Now heat oil in a pan add cumin seeds and dry red chili when cumin seeds starts spluttering add masala paste.
• Then add cumin powder, coriander powder, turmeric powder and red chili powder.and stir it.keep cooking for 5 minutes.
• Stir it occasionally .when masala starts to leaves oil add 1 cup of water.add kasuri methi and cover it and cook for 2 minutes.
• While serving add kofta in to gravy and serve.Other wise koftas are became soft..

Serve with steamed rice or chapati as per your choice..

It’s really delicious.Try it Once.😋

Hello, readers

Aloo Patta gobhi is a very simple and delicious recipe.There are several ways the cabbage curry can be prepared but this recipe is belongs to my mom.The recipe of cabbage curry is extremely simple.I have add potato and brinjal for extra flavour to the recipe.

It tastes amazing with chapati or steamed rice.🍚

The recipe is so simple it can be prepared very quickly. Let’s start the recipe😊

Prep time – 10 minutes

Cooking time – 15 minutes

Serve – 4

Cuisine – east Indian

Measuring Cup – 250 gm

Ingredients:-

• Cabbage (patta gobhi) – 1 cup shredded
• Potato – 1 medium sized
• Brinjal – 1 medium sized
• Tomato – 1 medium sized(chopped)
• Onion – 1 medium sized
• Garlic – 5-6 cloves
• Ginger – 1 inch
• Turmeric powder – 1tsp
• Cumin powder – 1 tsp
• Coriander powder – 1tsp
• Chilli powder -1tsp
• Garam masala – 1tsp
• Oil – 2 tbsp
• Cumin – 1 tsp
• Dry red chilli – 1
• Salt – as per your taste

1. Make paste of onion, garlic, ginger and green chilli.

2. Prepare all veggies and add powdered masalas with onion, ginger, garlic paste.

3. Heat oil in karhai and add cumin and dry red chilli.

4. Add masala paste and stir.

5. When masala is half cooked add tomatoes.

6. masala is cooked nicely.

7. Add veggies and stir.add salt cover and cook.

8. Stir occasionally.

9. Done.

Instruction:–

• At first cut vegetables and shred the cabbage and clean it thoroughly.
• Make a paste of Onion, garlic, green chilli and add all powdered masalas in it except garam masala.
• Now heat oil in a karhai then add cumin and dry red chilli when cumin starts spluttering add masala paste in it. And stir it occasionally till 2 minutes.now add chopped tomatoes.
• When tomatoes became mushy and masala cooked nicely add vegetables and cabbage. Now add salt and stir it.cover and cook till potatoes are cooked. stir occasionally.
• If required add 2 tbsp of water.
• Add garam masala.
• Doneeeeeee….😃

Enjoy..

Hey friends 😎

Today’s recipe is a simple veg curry..and it’s parwal curry. Parwal is one of my favorite vegetable. Parwal or pointed guard is a summer vegetable which can be cooked in many ways and with a very few ingredients too and it has many health benefits associated with it.

This aloo parwal curry is a bit spicy and tangy..me and my hubby like to eat it with poori or steamed rice. It’s delicious.

My hubby doesn’t like to eat parwal before marriage and now he is fond of it.

I hope U like this recipe..read the recipe below

Prep time – 10 minutes

Cooking time – 15 minutes

Serve – 3

Ingredients:-

1. Parwal (pointed guard) – 250 gms
2. Aloo(potato) – 2 medium sized
3. Onion – 2 medium sized
4. Garlic – 5 – 6 cloves
5. Ginger -1 inch
6. Green chili – 1
7. Tomato – 1 chopped
8. Turmeric powder – 1 Tsp
9. Red chili powder – 1 Tsp
10. Coriander powder – 1tsp
11. Cumin powder – 1tsp
12. Garam masala – 1tsp
13. Oil – 2 tbsp

Instructions:-

1. At first, peel all parwals and potatoes and cut it in pieces.
2. Heat a pan and add mustard oil then add a lot and parwal pieces add a pinch of salt and a pinch of turmeric.then fry it till it’s cooked nicely. and keep aside.
3. Now grind all ingredients including onion, garlic, ginger, green chili and add all powdered masalas also except garam masala. now make it a paste.
4. Now in remaining oil add the masala paste and saute it till the raw smell of masala is gone then add chopped tomatoes and cover it when tomatoes became mushy add the parwal and aloo .add half cup of water and cook it in a low flame till 5 minutes and add garam masala.now it’s done.
5. Serve it with steamed rice of chapati or poori as per your taste..

It’s delicious. try it once at home.

😉

It’s an Amritsari recipe..my hubby just loveeeeeeed it. Langar wali dal is a mixed dal recipe. It’s a simple dal but when we eat in a Gurudwara it feels like heaven. .tastier than any non-vegetarian dish.

At the kitchen(langar) of Gurudwara food is served to all visitors for free regardless of faith religion and background. The Langar or free kitchen was started by the 1st Sikh guru Guru Nanak Dev Ji.

And it was the third Guru Amar Das who established langar as a prominent institution and required people to dine together.

Step by step with pictures –

1. Take 1/2 cups of dal from each to a casserole and add hot water and keep it aside . It’s a easy way because I forgot to soak dal in night so I soak this in the morning for lunch.😂

2. Take a look these are Soaked properly.Now pressure cook till 3 whistle in a medium flame.

3. Heat oil and add cumin seeds, chopped onion and chopped green chili. Stir on high flame till golden brown.

4. Add ginger garlic paste or chopped ginger garlic and saute.

5. Add chopped tomato. Stir.

6. Now add all Powder masala except garam masala and cook till raw smell of masala is gone.

7. Masala is cooked properly.

8. Now add boiled dal. And add garam masala cover and cook on low flame for 5 minutes add butter if you are interested.

Prep Time – 10 minutes

Cooking time – 15 minutes

Serve – 4

Cuisine – Punjabi

Measuring cup -250 gm

Author – Kitty’s kitchen

Ingredients:-

• Sabut masoor dal(black) -1/2 cup
• Chana dal -1/2 cup
• Rajma – 1/2 cup
• Sabut moong – 1/2 cup

(Soak these lentils overnight)

• Large onion -1 finely chopped
• Garlic – 4 cloves chopped
• Ginger – 1 inch chopped
• Tomato – 1 chopped
• Garam masala -1 tsp
• Turmeric powder – 2 tsp
• Cumin powder – 1 tsp
• Coriander powder -1 tsp
• Red Chilli powder – 2 tsp
• Oil for cooking – 2 tbsp
• Salt – as per taste
• Jeera – 1 tsp
• Red chili – 2
• Green chili – 1 finely chopped

Instructions:-

1. First, boil the dals and rajma in a pressure cooker with 1 tsp turmeric powder and 1tbsp salt till 3 whistles. Then off the flame and keep it aside for 10 minutes.
2. Now prepare other ingredients for masala.
3. Heat oil in a kadhai then add cumin, when cumin starts spluttering add dry red chili then onion and green chili .
4. When onion became golden add chopped ginger and garlic..saute it till 1minutes then add tomato and all powder masalas except garam masala..
5. When masala is cooked start releasing oil add boiled dal and add garam masala. Cover it and keep it in low flame till 5 minutes.
6. Adjust salt and add butter for more flavor
7. Then add chopped coriander leaves if you are interested..

By the way, it’s delicious and tasty.

Enjoy it with naan,rumali roti, butter roti or rice and pickle..as per your taste..😉😉

Enjoy😊

Today’s recipe is aloo bonda.🙂 Generally, people of the south used to eat it with pav as vada pav. But in several states like Odisha,West Bengal we like to eat it with murmura as snacks.

It’s one of my favorite tea time snack. My hubby is also a great fond of it.when he is in a bad mood and I make aloo chop I get a great smile in his face.it’s make me happy.😊

In my state Odisha in every halwai Dukan in morning and evening, you will get to see that people eat alu chop with great interest.

But I am in another state.so I love to make it my own self.

Let’s start the recipe.

Prep time: 10 mins

Cook time: 10 mins

Serve: 10 – 11 pieces

Ingredients :-

For potato mixture

1. Potato – 3 boiled
2. Onion – 1/2
3. Ginger garlic paste – 1 tsp
4. Turmeric powder – 1/4 tsp
5. Whole dry red chili – 2 roasted
6. Salt – as required
7. Mustard oil – 1 tbsp
8. Cumin Powder – 1/4 tsp

For besan batter

1. Gram flour – 1 cup (250 gm)
2. Salt – as required
3. Baking soda – 1/4 tsp
4. Chilli Powder – 1/4 tsp
5. Turmeric powder – 1/4 tsp
6. Cumin powder – 1/4 tsp
7. Oil for frying

Instructions –

• firstly, in a pan heat 1 tbsp oil and saute ½ onion.
• Now, add 1 tsp crushed ginger garlic paste and saute until the onions turn golden brown.
• now add turmeric powder, chilli powder,cumin powder. saute on low flame.
  Now mash boil potatoes with two dry roasted red chilli with salt as required.
• Then add boiled and mashed potato in pan and mix well.
• take a small ball sized aloo mixture and make it like a lemon.
• dip in besan batter and coat uniformly. (Make batter thick)
• deep fry in hot oil, stirring occasionally.
• once the aloo chop turns golden brown drain off over kitchen paper.
• finally, enjoy aloo chop with sweet chutney or murmuri or tea…😉as per your choice.
  It tastes great.

😉Hello readers, Today’s recipe is home-style chicken curry. It’s a simple chicken curry..no extra spices and no yogurt.I’m a chicken lover..generally we make this chicken curry in any holidays or on Sunday in the presence of my hubby. we both are fond of chicken..its a delicious recipe. it’s a good recipe for summer days. steamed rice and plain chicken curry.yummy😆

I used very fewer spices to make it.read the recipe below.

Prep time – 20 minutes

Cook time – 40 minutes

Serve – 3-4 people

Ingredients:-

1. Chicken -500 gm
2. Potato – 2 medium sizes (cut in two pieces)
3. Onion – 3 (chopped)
4. Garlic – 7-8 cloves
5. Ginger – 2″
6. Tomato – 1 medium size (finely chopped)
7. Mustard oil – 3 tbsp
8. Dry red chili – 3
9. Green chili – 4
10. Khada masala
11. Turmeric powder – 1 tbsp
12. Red chili powder – 1 tbsp
13. Coriander powder – 1 1/2 tbsp
14. Cumin powder -1 tbsp
15. Homemade garam masala – 1 tsp
16. Salt (as per your choice)
17. Vinegar – 1 tbsp
18. Sugar – 1 tbsp

Instructions:-

1. Take water in a large bowl add sugar, vinegar and salt..now add washed chicken pieces..and set aside for 1/2 an hour.
2. Crush the ginger garlic and make a paste.and keep aside.
3. Now heat oil in a kadhai and fry potatoes .when potatoes became red..set aside.
4. Now add khada masalas and dry red chili in remaining oil when they start spluttering add chopped onions..fry it till golden brown.
5. Now add ginger garlic paste and saute it .add chopped tomatoes after the raw smell of ginger garlic is gone.and add a little bit of salt.
6. When tomatoes became soft add all powder masalas . And stir it. when masala is cooked nicely it releases an aroma and oil starts separating from masala add chicken pieces and cook till 2 minutes in high flame till pink chicken pieces don’t become white .keep the flame on medium and cover it till 10 minutes.
7. Now add 1.5 cups of water. and add salt and stir it. now add fried potatoes and green chilies and cover it .cook on low heat till 20 minutes.
8. Now off the flame add garam masala and cover it till 5 minutes and serve with steamed rice, pulao or chapati.

It’s delicious🙂

Hello everyone..😘😊

Todays recipe is egg veggies.it’s a healthy egg recipe.U can add veggies as per your choice. My hubby doesn’t like to eat carrot, capsicum as curry.so I think it’s the best way to serve him carrot because he is fond of egg.

You can serve it as breakfast or tea time snacks.it takes less time to make..it’s a healthy and tasty recipe.

Read the recipe below😉

Prep time – 10 minutes

Cook time – 10 minutes

Serve – 24 pieces

Ingredients:-

1. Egg – 5
2. Cabbage – 1/2 cup(grated)
3. Carrot – 1/2 cup (grated)
4. Capsicum – 1/2 cup (grated)
5. Onion – 1 (chopped)
6. Turmeric powder
7. Cumin powder – 1 tsp
8. Salt – 1 tbsp
9. Oil – 2 tbsp

Instructions :-

Step 1 –

Mix all ingredients.Add salt as per your choice.heat appe pan and pour half tsp of oil in each mould of appe pan.

Step 2 –
pour the egg mixture into each appe mould.

Step 3 –
keeping the flame on low to medium cook for 1-2 minutes.

Step 3 –
flip over once when the bottom turns golden brown.

Step 4 –
again continue to cook until the toothpick inserted comes out clean.

Enjoy egg veggies with chutney or ketchup.😋😊