Garlic basil fried rice is a great use for leftover rice. I personally prefer leftover rice for fried rice If you are use fresh rice for fried rice because freshly cooked rice can still have lots of moisture, I recommend to use leftover rice. It is quick and easy to make recipe. It’s incredibly easy to make with just a few simple ingredients. You can also try our other Indian rice recipes : Plain White Rice, Muri Ghanto, Yellow Fried Rice

Ingredients

• Boiled rice – 2 Cups
• Basil leaves – 1 handful
• Garlic – 9 – 10 clove (chopped)
• olive oil – 1 tablespoon
• Butter – 1 big cube
• Sugar – 1/4th teaspoon
• Salt to taste

Instructions

• Heat 1 tablespoon of oil and butter in a wok over medium high heat. Add chopped garlic and stir-fry for a few seconds. Add salt and sugar and mix well.

• Add basil to the wok and cook for 2 seconds. Then add the cooked rice and mix together over high heat.

• When everything is mix together and rice is hot, remove from heat.

• Serve with cucumber slices and chicken stew.

The post Garlic Basil Fried Rice appeared first on FoodFlavor.in.

Today I am sharing one of my favorite vegetable cabbages stir fry. This is the simple and easy home cooked side dish, but it is very delicious and healthy. This is low carb recipe. It is also helpful for weight loss, control the blood pressure level etc. It is rich in vitamin B6, K, C, Iron, Magnesium, Phosphorus etc. I learned this recipe from my mamma. This is one of the cabbage recipes I really would love to eat.

Ingredients

• Cabbage – ½ cup
• Ginger – ½ teaspoon (grated)
• Green chili – 1 or 2
• Turmeric – ¼ teaspoon
• Mustard oil – 1 teaspoon
• Salt to taste

For Phoran

• Mustard seeds – ¼ teaspoon

Method

1 – Remove dirty. Thick and dark outermost leaves. Cut it into half and remove white stem. Clean and wash properly. Slice into thin shreds.

2 – Heat oil in a pan on medium flame. Add mustard seed, sauté until the spluttering stop. Add cabbage or bandhagobi or pattagobi, turmeric powder, grated ginger, green chili and salt. Stir well.

3 – Cook and stir until the cabbage is tender, about 8-10 minutes. Switch of the flame. Serve hot with Roti or Boiled rice.

You can also search cabbage-fritters-pakora

The post Cabbage Stir Fry appeared first on FoodFlavor.in.

Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints).It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.

Ingredients

• Button mushrooms (washed, wiped, halved and sprinkled with lime juice) – 200 gms
• Onions (finely chopped) – 1/2 large
• Garlic cloves (minced) – 1 large
• Butter – 1 tablespoon
• Sherry – 1 teaspoon or Brandy – 1/2 tablespoon
• Fresh basil – 1/2 tablespoon or Dried basil (finely chopped) – 1/2 teaspoon
• Chili powder – 1/4 teaspoon
• Salt and pepper to season

Method

1. Heat butter in a pan on medium flame.
2. Add onion and garlic and saute until transparent.
3. After few minutes add mushrooms and stir-fry mushrooms and until tender.
4. Sprinkle sherry or brandy and chilli powder and season well with salt and pepper.
5. Stir-fry for another minute, sprinkle basil and toss to coat well.
6. Remove and serve hot immediately as a starter.

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Basil Tossed Mushrooms

Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints).It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.

Course Dinner

Cuisine Thai Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Button mushrooms washed, wiped, halved and sprinkled with lime juice – 200 gms
• Onions finely chopped – 1/2 large
• Garlic cloves minced – 1 large
• Butter – 1 tablespoon
• Sherry – 1 teaspoon or Brandy – 1/2 tablespoon
• Fresh basil – 1/2 tablespoon or Dried basil finely chopped – 1/2 teaspoon
• Chili powder – 1/4 teaspoon
• Salt and pepper to season

Instructions

• Heat butter in a pan on medium heat.
• Add onion and garlic and saute until transparent.
• After few minutes add mushrooms and stir-fry mushrooms and until tender.
• Sprinkle sherry or brandy and chilli powder and season well with salt and pepper.
• Stir-fry for another minute, sprinkle basil and toss to coat well.
• Remove and serve hot immediately as a starter.

The post Basil Tossed Mushrooms appeared first on FoodFlavor.in.

There are many chicken pulao recipes. This particular recipe uses Chicken mince, as well as chicken pieces for the fullness of flavor.

The tricky part about this recipe is to cook that perfectly textured rice. Someday we will deal with cooking rice to perfection.

INGREDIENTS

• Basmati rice – 3/4 cup (soaked atleast 1/2 hour)
• Chicken keema – 1/4 cup
• Onion – 2 (medium and sliced)
• Green chilies – 4 (slit)
• Fresh mint leaves – 1/2 Tablespoon
• Saffron a few strands – mixed in 2 Tablespoon milk
• Salt to taste

Marination for Keema Chicken Pulao Recipe

• Chicken – 4 pieces
• Turmeric powder – 1/2 Teaspoon
• Garam masala powder – 1 Teaspoon
• Red chilies powder – 1 Teaspoon or as per your taste
• Garlic paste – 1/2 Tablespoon
• Ginger paste – 1/2 Tablespoon
• Yogurt – 2-3 Tablespoon
• Ghee – 2 Tablespoon
• Fresh mint leaves – 1/2 Tablespoon
• Salt – 1/2 Teaspoon

Dry Spices for Keema Chicken Pulao Recipe

• Cumin seeds – 1/2 Teaspoon
• Cinnamon – 1” stick
• Black cardamoms – 1
• Green cardamoms – 2
• Cloves – 2

METHOD

1. Wash the chicken well and drain the all water. Add turmeric powder, salt, red chili powder, garam masala powder, ginger-garlic paste, ghee 2 tablespoon , few leaves of mint and yogurt to the chicken and mix well and leave to marinate for 2 hours.
   
   2. Heat ghee in a deep wok. Add cinnamon, cumin seeds, black & green cardamoms, cloves and sliced onions and saute till it light brown.
   
   3. Add chicken keema and stir and continue to saute. Add green chilies, salt and marinate chicken and stir well. Add one cup of water. cover and cook till the chicken cooked 90%.(check if a knife pierces easily)
   
2. Add mint leaves and rice and stir to mix well. Add three cups water and bring it to a boil.
   
3. Add saffron milk. Cover and cook (on medium heat) till both the rice and chicken are cooked.
   6. Serve hot with raita and salad.

Ready chicken Keema Pulao

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Keema Chicken Pulao

Aromatic chicken pulao with chicken keema.

Course Dinner

Cuisine North Indian Recipes

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2

Author FoodFlavor.In

Ingredients

• INGREDIENTS
• Basmati rice – 3/4 cup soaked atleast 1/2 hour
• Chicken keema - 1/4 cup
• Onion – 2 medium and sliced
• Green chilies – 4 slit
• Salt to taste
• Fresh mint leaves – 1 tbsp tablespoon
• Saffron a few strands – mixed in 2 tbsp tablespoon milk

For marination

• Chicken – 4 pieces
• Turmeric powder – 1/2 tsp teaspoon
• Garam masala powder – 1 tsp teaspoon
• Red chilies powder – 1 tsp teaspoon or as per your taste
• Garlic paste – 1/2 tbsp tablespoon
• Ginger paste – 1/2 tbsp tablespoon
• Yogurt – 2-3 tbsp tablespoon
• Ghee – 4 tbsp tablespoon
• salt - 1/2 Teaspoon
• Mint leaves - 1/2 Tablespoon

For Dry Spices

• Cumin seeds – 1/2 tsp
• Cinnamon – 1” stick
• Black cardamoms – 1
• Green cardamoms – 2
• Cloves – 2

Instructions

• Wash the chicken well and drain the all water. Add turmeric powder, salt, red chili powder, garam masala powder, ginger-garlic paste, ghee 2 tablespoon , few leaves of mint and yogurt to the chicken and mix well and leave to marinate for 2 hours.
• Heat ghee in a deep wok. Add cinnamon, cumin seeds, black & green cardamoms, cloves and sliced onions and saute till it light brown.
• Add chicken keema and stir and continue to saute. Add green chilies, salt and marinate chicken and stir well. Add one cup of water. cover and cook till the chicken cooked 90%.
• Add mint leaves and rice and stir to mix well. Add three cups water and bring it to a boil.
• Add saffron milk. Cover and cook (on medium heat) till both the rice and chicken are cooked.

Notes

Serving:
Serve hot with raita and salad.

The post Keema Chicken Pulao Recipe: A Flavorful Fusion Dish appeared first on FoodFlavor.in.

Mutton kaleji

Ingredients

For Marination

• Garlic paste – ½ tsp
• Salt – ¼ tsp

For the Dish

• Mutton liver – 500 Gms (cut into cubes or 1 inch pieces)
• Onion – 1 (big and chopped)
• Garlic – 1 tablespoon (chopped)
• Ginger – 1 tablespoon (chopped)
• Ginger juliennes – ½ teaspoon
• Red chilli – 1 tablespoon
• Green chilli – 1 tablespoon
• Tomatoes – 1 (chopped)
• Coriander powder – 1 teaspoon
• Cumin powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• White pepper – ½ teaspoon
• Red chilli powder – ½ teaspoon
• Kashmiri red chilli powder – 1 teaspoon
• Salt to taste
• Mustard oil – 1 tablespoon
• Clarified butter – 2 tablespoon
• Green cardamom – 2
• Black cardamom – 1
• Cloves – 3
• Cinnamon stick – 1
• Mace flower ( Javitri Flower) – 2
• Bay leaf – 2-3
• Dry red chilli – 1
• Cumin seeds – 1 teaspoon

Method

Marination method

The marination is quiet simple. In a big bowl add mutton liver pieces, garlic paste and salt. Its best to have the liver cut into 1 inch pieces. Mix well. Keep aside for at least 30 minutes. Note that marination for 45 minutes will give the best results.

Marinated Kaleji

Cooking process

Heat the mustard oil in a pan.

Heat the oil in a Pan

When it is smoking hot, Add cumin seeds. When you hear the cumin spluttering, add bay leaf, dry red chilli, green cardamom, black cardamom, cloves, mace and cinnamon stick. Mix well.

Add chopped garlic-ginger and mix well.

Add chopped onion and cook for 2-3 minutes or until it turns translucent. Now add the red and green chilies .

Now add mutton liver pieces and cook for 5 minutes on slow flame.

Add all spices (coriander powder, cumin powder, white pepper powder, turmeric powder, red chili powder and Kashmiri red chili powder), and Add the Salt.

Mix well and saute till all liver pieces get coated with the all spices. Allow to cook for 5 minutes on slow flame. And, add one glass of water and mix everything while cooking on slow flame. Cover the pan. stir every couple of minute.

After 20 minutes, check if the gravy is thick and the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly. If the liver pieces are cooked properly, add clarified butter(Ghee).

Turn off the gas. Take out the mutton kaleji from the pan. It is ready to be served.

Mutton kaleji

 Here’s the full recipe for you to print and try at home:

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Mutton kaleji

Mutton Liver , or Mutton Kaleji in Thick Gravy. Mutton kaleji

Course Main

Cuisine North Indian Recipes

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 -3 persons

Author FoodFlavor.In

Ingredients

For Marination

• Garlic paste – ½ tsp
• Salt – ¼ tsp

For the Dish

• Mutton liver – 500 Gms cut into cubes or 1 inch pieces
• Onion – 1 big and chopped
• Garlic – 1 tablespoon chopped
• Ginger – 1 tablespoon chopped
• Ginger juliennes - ½ teaspoon
• Red chilli – 1 tablespoon
• Green chilli – 1 tablespoon
• Tomatoes – 1 chopped
• Coriander powder – 1 teaspoon
• Cumin powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• White pepper – ½ teaspoon
• Red chilli powder – ½ teaspoon
• Kashmiri red chilli powder – 1 teaspoon
• Salt to taste
• Mustard oil – 1 tablespoon
• Clarified butter – 2 tablespoon
• Green cardamom - 2
• Black cardamom - 1
• Cloves - 3
• Cinnamon stick - 1
• Mace flower Javitri Flower - 2
• Bay leaf – 2-3
• Dry red chilli - 1
• Cumin seeds – 1 teaspoon

Instructions

Marination method

• The marination is quiet simple. In a big bowl add mutton liver pieces, garlic paste and salt. Its best to have the liver cut into 1 inch pieces. Mix well. Keep aside for at least 30 minutes. Note that marination for 45 minutes will give the best results.

Cooking Method

• Heat the mustard oil in a pan.
• When it is smoking hot, Add cumin seeds. When you hear the cumin spluttering, add bay leaf, dry red chilli, green cardamom, black cardamom, cloves, mace and cinnamon stick. Mix well.
• Add chopped garlic-ginger and mix well.
• Add chopped onion and cook for 2-3 minutes or until it turns translucent. Now add the red and green chilies .
• Now add mutton liver pieces and cook for 5 minutes on slow flame.
• Add all spices (coriander powder, cumin powder, white pepper powder, turmeric powder, red chili powder and Kashmiri red chili powder), and Add the Salt.
• Mix well and saute till all liver pieces get coated with the all spices. Allow to cook for 5 minutes on slow flame. And, add one glass of water and mix everything while cooking on slow flame. Cover the pan. stir every couple of minute.
• After 20 minutes, check if the gravy is thick and the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly. If the liver pieces are cooked properly, add clarified butter(Ghee).
• Turn off the gas. Take out the mutton kaleji from the pan. It is ready to be served.

Notes

Garnishing
You can Garnish the mutton kaleji with ginger juliennes.
Serving
Best to serve this dish with Parathas.

The post Mutton kaleji : How to make spicy mutton liver curry? appeared first on FoodFlavor.in.

First a word about Kayasthas: In traditional hindu beliefs and caste system Kayasthas were given the role of Book-keepers for the state. Kayastha means ‘scribe’ in Sanskrit and have acted as record-keepers and administrators of the state. According to the Hindu scriptures known as the Purans, Kayasthas are descended from Chitragupta Maharaj, who was born from the body of Brahma (ref Wikipedia).

Back to the recipe: Normally the pakoda’s are made out of besan but here i have made them with moong dal.

Mangochi Curry (Moong dal Kofta Curry)

Ingredients for Mangochi Curry

• Yellow moong daal – 220gms
• Fresh fenugreek or coriander leaves – 4tbls
• Asafetida a big pinch
• Tomato – 3
• Cumin seeds – 1tbsp
• Curd – 1/2cup
• Fresh cream – 2tbsp
• Green cardamom – 2
• Cloves – 3
• Bay leaves – 2
• Cinnamon – 1 inch
• Cashew nuts – 25
• Refined flour – 1tsp
• Raisins – 20
• Green chillies – 8
• Ginger – 1.5inch
• Fresh coriander – 3tbls
• Coriander powder – 1/2tsp
• Garam masala – 1/2tsp
• Kasoori methi – 1/2tsp
• Chilli powder – 1tsp
• Turmeric – 1/2tsp
• Whole garam masala – 2tsp
• Salt to taste
• White Oil – 3tsp
• Coriander leaves – 1/2tbsp

Method of Making Mangochi Curry

Soak moong daal for 2 hours.

Moong Dal

Grind with 3 green chillies, ginger, 1/2tsp cumin seeds and very to make a thick and fine paste.

Moong Dal Paste

Beat  the batter well to make it lighter, add asafoetida , salt to taste, chopped fresh fenugreek or coriander leaves.chopped 10 cashews and raisins and mix well.

In the same mixer jar (don’t wash after grinding moong daal) grind chopped tomato, 5 green chilli, ginger, 15 cashews and curd .Take out in a bowl and add, refined flour mix well.

Heat oil in a pan,make small fritters from the daal batter and fry on medium flame to a light golden brown colour.

Take 2 tbls oil in a pan ,add cloves,  green cardamom, bayleaves, cinnamon and 1/2 t.s cumin.

When start crackling add the ground tomato paste ,chilli powder.turmeric salt ,coriander powder ,kasoori methi and fry for 2-3 minute .

Add 2 glasses of water and cook for 10 minutes on medium heat .keep stirring

Add fried kofta’s and garam masala powder and cover and cook for 10 minutes on slow heat.

Garnish with fresh coriander.and serve hot with plain rice or roti.

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Mangochi Curry (Moong dal Kofta Curry)

Mangochi curry is a Kayastha speciality delicacy. Mangochi curry made from moong dal are cooked in traditional yogurt and cashew gravy.

Course Main

Cuisine Bihari Recipes

Servings 2 -4

Author FoodFlavor.In

Ingredients

• Yellow moong daal – 220gms
• Fresh fenugreek or coriander leaves - 4tbls
• Asafoetida a big pinch
• Tomato – 3
• Cumin seeds – 1tbsp
• Curd - 1/2cup
• Fresh cream – 2tbsp
• Green cardamom – 2
• Cloves – 3
• Bay leaves – 2
• Cinnamon – 1 inch
• Cashew nuts - 25
• Refined flour - 1tsp
• Raisins - 20
• Green chillies - 8
• Ginger - 1.5inch
• Fresh coriander - 3tbls
• Coriander powder - 1/2tsp
• Garam masala - 1/2tsp
• Kasoori methi - 1/2tsp
• Chilli powder - 1tsp
• Turmeric - 1/2tsp
• Whole garam masala - 2tsp
• Salt to taste
• White Oil - 3tsp
• Coriander leaves – 1/2tbsp

Instructions

• Soak moong daal for 2 hours.
• Moong Dal
• Grind with 3 green chillies, ginger, 1/2tsp cumin seeds and very to make a thick and fine paste.
• Moong Dal Paste
• Beat  the batter well to make it lighter, add asafoetida , salt to taste, chopped fresh fenugreek or coriander leaves.chopped 10 cashews and raisins and mix well.
• In the same mixer jar (don’t wash after grinding moong daal) grind chopped tomato, 5 green chilli, ginger, 15 cashews and curd .Take out in a bowl and add, refined flour mix well.
• Heat oil in a pan,make small fritters from the daal batter and fry on medium flame to a light golden brown colour.
• Take 2 tbls oil in a pan ,add cloves,  green cardamom, bayleaves, cinnamon and 1/2 t.s cumin.
• When start crackling add the ground tomato paste ,chilli powder.turmeric salt ,coriander powder ,kasoori methi and fry for 2-3 minute .
• Add 2 glasses of water and cook for 10 minutes on medium heat .keep stirring
• Add fried kofta's and garam masala powder and cover and cook for 10 minutes on slow heat.
• Garnish with fresh coriander.and serve hot with plain rice or roti.

The post Mangochi Curry (Moong dal Kofta Curry) appeared first on FoodFlavor.in.

Chicken Keema Paratha

Ingredients

• Chicken Keema – 300 Gms
• Cumin seeds – 1 tsp
• Onion (medium, chopped) – 2
• Red chili powder – 1 tbsp.
• Coriander powder – 1 tbsp.
• Garam masala powder – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

Marinating for Chicken Keema Paratha Recipe

• Curd – ½ cup
• Ginger – ½ tsp
• Garlic – ½ tsp
• Green chilies (chopped) – 3
• Salt to taste

Wheat dough for Chicken Keema Paratha Recipe

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Method

Marination Chicken Keema Paratha Recipe

In a bowl add chicken mince, curd, ginger-garlic paste, green chilies and salt. Mix it well. Allow to rest for an hour in the refrigerator.

Chicken Mince

Marinated Chicken Mince

Cooking

• After the chicken mince is marinated (In about an hour) Heat oil in a pan and add cumin seeds.
• Stir for 10 seconds, add chopped onion and sauté till they are light golden brown.
• Add red chili powder, coriander powder, garam masala powder and salt, mix well.

• Now add the marinated chicken keema.
• Switch off the gas when oil starts to separate from the mixture.
• Set this aside to cool.
• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.
• Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divide into equal portions and to make dough balls.
• Roll out the dough into a small circle or poori. Keep a lemon size chicken mince of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Serving

• Serve with raita and coriander chutney.
• This will serve about 3-4 people.

Print

Chicken Keema Paratha

Chicken Keema Paratha step by step easy recipe Chicken Keema Paratha

Course Main

Cuisine North Indian Recipes

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 3

Author FoodFlavor.In

Ingredients

• Chicken Keema – 300 Gms
• Cumin seeds – 1 tsp
• Onion medium, chopped – 2
• Red chili powder – 1 tbsp.
• Coriander powder – 1 tbsp.
• Garam masala powder – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For marinating

• Curd – ½ cup
• Ginger – ½ tsp
• Garlic – ½ tsp
• Green chilies chopped – 3
• Salt to taste

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Instructions

For marination

• In a bowl add chicken mince, curd, ginger-garlic paste, green chilies and salt. Mix it well. Allow to rest for an hour in the refrigerator.

Cooking

• After the chicken mince is marinated (In about an hour) Heat oil in a pan and add cumin seeds.
• Stir for 10 seconds, add chopped onion and sauté till they are light golden brown.
• Add red chili powder, coriander powder, garam masala powder and salt, mix well.
• Now add the marinated chicken keema.
• Switch off the gas when oil starts to separate from the mixture.
• Set this aside to cool.
• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.
• Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divide into equal portions and to make dough balls.
• Roll out the dough into a small circle or poori. Keep a lemon size chicken mince of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Serving

• Serve with raita and coriander chutney.
• This will serve about 3-4 people.

Notes

!Serving
Serve with raita and coriander chutney.
This will serve about 3-4 people.

Enjoy the Chicken Keema paratha

The post Chicken Keema Paratha Recipe: A Delicious Stuffed Bread Delight appeared first on FoodFlavor.in.

Pui Shak/Mallabar Spinach

So lets get started with a dish that’s a combination of this Healthy leaf vegetable with another worlds favorite Healthy food – Prawns.

Pui Shak with Prawns, is also called Pui Chingri or Pui Shak Chorchori is a Bengali recipe and is easy to make. Here you go.

Prawn With Pui Shak Chorchori

Serves : 2-3

Ingredients

• Pui shak (Basella leaf/Malabar Spinach) – 250 gms
• Red pumpkin – 125 gms
• Potato – 1 (Medium size)
• Prawn – 8 (Medium)
• Green chili – 3 (slit)
• Dried Red chili (Whole) – 1
• Panch phoran – ½ tsp
• Turmeric powder – ½ tsp
• Cumin powder – a big pinch
• Sugar – a big pinch
• Salt to taste
• Mustard oil – 1 tbsp

Method

1. Clean and cut the pui shak.
2. Clean all prawns.
3. Cut potato and red pumpkin into cube size.
4. Add turmeric powder, chili powder, Garlic paste and salt over the prawn and mix well. Set aside for 5- 10 minutes.
5. Heat mustard oil a deep frying pan on medium heat.
6. Add all prawns and cook stirring for 3 to 4 minutes or till they are light brown on both side. Note: Keep a check on softness of the prawn. Frying too much will make them hard.
7. Keep the all fried prawn pieces aside.
8. In the same frying pan add panch phoran and red chili. Saute on medium heat until crackle.
9. Add potato cubes and big pinch of salt and fry light golden color.
10. Add Red pumpkin and cook until tender, add green chili and turmeric powder mix well and cook for 3-4 minutes.
11. Now add chopped pui shak, salt & sugar and stir and cook till potato and pumpkin are done.
12. Add the fried prawn and mix well, cook for 5 minutes.
13. Serve hot with Roti, Paratha or white Rice.

The post Pui Shak with Prawn – Pui Chingri or Pui Shak Chorchori appeared first on FoodFlavor.in.

Paneer Makhni

Ingredients

Paneer – 500gms
Oil – 2tbsp
Ginger paste – 1/2 tbsp
Garlic paste – 1/2tbsp
Kashmiri red chilli powder – 1 tbsp
Butter – 4 tbsp
Onion – ½ (big)
Tomato – 1 (big)
Cashewnuts – 10 – 12
Cream – 4 tbsp
Salt to taste
Garam masala powder – ½tsp
Green cardamom powder – a big pinch
Honey – ¼tsp (optional)
Saffron – a pinch
Milk – 2 tbsp

Method

1. Cut tomatoes into small quarters. Cut onion into small cubes. Cut paneer into small cube.

 
2. Heat 1tbsp oil in a pan. Add tomatoes and onion & cashewnuts. Stir 5 minutes.
3. Grind the mixture to a fine paste.
4. In another pan heat butter and 1tbsp oil in a pan. When butter get browned add ginger garlic paste, Cooked around 2-3 minutes. Add Kashmiri red chilli powder.

Paneer Makhni Ingredients

5. Strain tomatoes mixture in a pan and cook it farther. Sauté 1-2 minutes and simmer 20 minutes.
6. Add salt,garam masala powder, green cardamom powder and honey & stir well and cover and cook.
7. Add paneer and saffron milk into the gravy and stir well. Switch off flame.
8. Add cream and stir well.
9. Serve with roti and paratha.

The post Paneer Makhani appeared first on FoodFlavor.in.