Achaari Tomato masala

Ingredients:

Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomatoes (chopped): 2
Dried red chilli: 1
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Cloves: 2
Bay leaf: 1
Yoghurt: 1/4 cup
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/4 tsp.
Cooking oil: 2 tsp.(mustard oil/pickle oil)

1. Add onion, ginger-garlic, dried red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves, bay leaf and yoghurt to a mixer and grind to a fine paste. 
2. Heat oil and splutter the cumin seeds. Add the ground paste and fry on medium flame until it starts leaving oil on the sides. This will take about 10 minutes.
3. Add the tomatoes and sprinkle salt. Mix and let cook until the tomatoes are soft and mushy. Add red chilli, turmeric and garam masala. Mix and turn off the flame after a minute. Serve as a spicy side dish.

Simple Poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 3 tsp.
Coconut (dessicated): 1 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Sugar: 1 tsp.
Mustard seeds: 1 tsp.
Urad dal: 1/2 tsp.
Peanuts: a few
Curry leaves: a few
Green chilli (chopped): 1
Onion (chopped): 1
Potato (chopped): 2

1. Add the poha in a colander and run under water to wet all the poha. When all the water is drained out, add salt, red chilli powder, cumin powder, coriander powder, sugar and coconut and mix well. Keep aside.
2.  Heat oil and splutter mustard seeds. Add urad dal, curry leaves, and peanuts. Add green chilli after half a minute.
3. Add the onions and let cook until they are transparent. Add the potatoes and mix well, let cook on medium flame until they are completely done, do not cover.
4. Add the poha and mix everything well. Turn off the flame after a minute and sprinkle lemon juice (optional) and serve !!

Green Broccoli Pulao

Ingredients:

Rice (boiled): 3 cups
Broccoli: 1
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Black cardamom: 1
Bay leaf: 1
Cinnamon: 1 inch
Cloves: 2
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Peas: 1/2 cup
Mint leaves: a few

1. Separate the broccoli florets and boil them in warm water. Drain the water and keep the broccli aside.
2. Heat oil in a pan and add the whole spices: cumin, black cardamom, bay leaf, cinnamon and cloves. Let them splutter.
3. Add the chopped onion and fry until they are transparent. Then add the ginger-garlic paste and fry until the raw smell goes away. 
4. Add green chilli and broccoli and mix everything well. Let the broccoli cook for about 10 minutes until it is soft and tender. 
5. Add peas and mint leaves. Add salt, red chilli and garam masala and mix everything well. Cook on medium flame until the peas are done. 
6. Add the boiled rice and mix everything well. Turn off the flame after 2 minutes and serve hot !!

I served this pulao with Murgh Dahi Masala.

Mix Masala Poha

Ingredients:

Poha (flattened rice): 2 cups
Oil: 4 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Asafoetida: a pinch
Peanuts: a few
Onion (chopped): 1
Potatoes (finely chopped): 2
Green chilli (chopped): 1
Peas: 1/2 cup
Salt to taste
Red chilli powder
Coriander powder
Cumin powder
Mango powder
Chaat masala
Mint powder
Garam masala
(All spices as per taste)
Sugar: 1 tsp.
Coconut (dessicated): 2 tsp.
Lemon juice: 2 tsp.
Coriander leaves to garnish

1. Add the poha in a colander and run under water. Keep aside. 
2. Heat oil and splutter mustard seeds, curry leaves, asafoetida and add peanuts. 
3. Add onions and fry until they are transparent. Add the potatoes, sprinkle salt and let fry for about 7-8 minutes until the potatoes are done and start browning on the edges. 
4. Add green chilli and peas and mix well. After about 2 minutes add all the powdered spices: red chilli, coriander, cumin, mango powder, chaat masala, mint powder and garam masala. Mix well and let the spices blend in for about 30 seconds.
5. Add the poha, sugar, lemon juice and coconut. Mix everything very well and turn off the flame after about a minute. Garnish with coriander leaves and serve !!

Royal Chicken Shorma

Ingredients:

Chicken: 200 gm
Onion (crushed in mortal-pestle)
Garlic (crushed in mortal-pestle)
Ginger (crushed in mortal-pestle)
Green chilli (chopped): 1
Tomato (chopped): 1
Mustard seeds: 1/2 tsp.
Onion seeds: 1/4 tsp.
Black peppercorns: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Sesame seeds: 1/2 tsp.
Cooking oil: 3 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Lemon juice: 1 tsp.
Yoghurt: 1/2 cup

1. Heat oil and crackle the whole spices: mustard seeds, onion seeds, peppercorns, fenugreek and sesame seeds. 
2. Add the crushed garlic and fry until it starts becoming brown. Add the crushed onion and fry until it turns transparent.
3. Add the crushed ginger, tomato and green chilli and sprinkle salt. Let cook until the tomatoes become soft and mushy.
4. Add red chilli, turmeric, garam masala, kasoori methi and lemon juice and stir well. Let cook for another minute and add the chicken pieces. Mix well and fry in the chicken with the masala for 2-3 minutes.
5. Add the yoghurt and mix well. Add a cup of water and mix, cover and let cook on medium flame for 15 minutes. Remove cover and cook for another 2-3 minutes. Turn off the heat and serve hot..

Achaari Fish Masala

Ingredients:

Fish: 200 gm (I use salmon fish)
Oil from pickle or Mustard oil: 3 tsp.
Dried red chilli: 1
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaf: 1
Garlic : 4 cloves (grated)
Ginger: 1 inch (chopped)
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Yoghurt: 2 tsp.

1. Add the dried red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves and bay leaf in a grinder and grind to a coarse powder.
2. Mix with the grated garlic and marinate the fish in this mix for 15 minutes. 
   
3. Heat pickle oil/mustard oil and add the marinated fish. Fry for about 2 minutes on medium flame and remove and keep aside. 
   
4. Heat the same oil again and add grated ginger. Fry and add the onions, fry until the onions start turning brown. 
5. Add the tomatoes and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy. 
6. Add red chilli, turmeric and garam masala and mix well. Add the yoghurt and mix well. After a minute add a cup of water and cover, let cook for 10 minutes.
7. Remove cover and add the fried fish. Mix well and serve hot with rice !!

Coriander laccha paratha

I had shared my basic Laccha paratha recipe. Recipe: Laccha paratha with wheat flour

Today sharing another version of how I tried to add coriander leaves and make this coriander laccha paratha.

Ingredients:

Wheat flour: 1 cup
Water to knead the dough
Oil or ghee: 1/2 tsp.
Ghee/butter for frying
Salt to taste
Red chilli powder
Cumin powder
Coriander powder
Mango powder
(All spices according to taste)
Fresh coriander leaves

1. Add the ghee/oil to the flour and mix well with fingers to a crumbling consistency. Add the salt, red chilli, cumin, coriander and mango powder to the flour and mix well. Now start adding very little water at a time to make the dough. Do not add a lot of water, the dough must be smooth and hard, not watery. Prepare the dough and keep covered for 10 minutes.
2. Begin by pinching balls from the prepared dough. Make a round ball as you would for a roti, but take a bigger ball. Flatten it with a rolling pin to a big size, I make it to the biggest size possible.
3. Now spread the chopped coriander leaves all over the paratha and roll it as we do in the plain paratha and then roll in dusting flour and flatten it with the rolling pin with light pressure. 
   
   
   
   
4. Now add this to a very hot griddle/pan on maximum flame. Let cook on one side for about 30 seconds and quickly turn the paratha and repeat from the other side. 
   
   
   
   
5. Cook evenly on both sides and remove from the griddle. Cook and prepare all the parathas in this way and keep aside. Fry all the parathas with ghee/butter on both sides, like you would do with a normal paratha, on medium flame so they don't become hard. Remove from flame and serve hot.