Zucchini Tawa Fry

I have always cooked zucchini in two ways: either in the form of subzi or koftas. This is a really innovative and amazing recipe for zucchini (or can be prepared with bottle gourd) and even those who hate this vegetable will love this recipe to the core.

I have got this wonderful idea of making zucchini as a tawa fry vegetable from a very talented fellow blogger Ruchi Airen and I was attracted to this recipe the first time I read the recipe. This is my style of preparing the veggie and the original recipe which inspired me to prepare this is:
http://foodfellas4you.com/tawa-lauki/

Ingredients.

Zucchini (or bottle gourd): 1 big size
Cooking oil: 6 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Onion (chopped): 1 big
Ginger-garlic (grated): 4 tsp.
Tomato (chopped): 1 big
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.

1. Peel and wash the zucchini and cut the zucchini into rounds. 
   
2. Heat oil in a heavy bottomed pan and add the rounded zucchini pieces to the oil. I added them in batches as I could not spread all the rounds at once. 
   
3. Let the zucchini fry a bit and then turn them with the help of a spatula. When they are slightly browned from both sides, drain from the oil and keep aside. Repeat for all the zucchini rounds. 
   
4. Heat the same oil again on medium flame and crackle the cumin seeds. Add asafoetida and the chopped onions. Mix well and let cook until the onions are transparent. 
5. Add the ginger-garlic and fry until the raw smell goes away. 
6. Add the chopped tomato and sprinkle salt. Cover and let cook for few minutes until the tomatoes are soft and mushy. 
7. Remove cover and add red chilli and turmeric powder. Mix well. 
8. Add the fried zucchini rounds and mix lightly so they don't break. 
   
9. Turn off the flame. Sprinkle the garam masala and kasoori methi and cover.
10. Remove cover after 10 minutes and mix everything well. Serve hot with chappati. 

Beetroot Dhokla: 3-minute recipe

Another addition to the instant 3-minute dhokla recipe series after the basic 3-minute microwave dhokla, Dhokla in idli stand, Rawa Dhokla, Instant khatta dhokla and Poha Dhokla is this quick and easy, lovely and vibrant colored, healthy and tasty Beetroot Dhokla..

Just like all the other dhokla recipes previously shared, this lovely dhokla also gets ready in just 3 minutes in the microwave, or can be steamed in the normal stove top steamer. It takes about 10-12 minutes in the steamer and you can check by doing a toothpick test.

I have prepared this dhokla in my Idli mold in microwave, you can prepare in the regular dhokla mold or in idli mold, both in microwave and on stove top.

Ingredients:

Beetroot: 1 big
Semolina: 1 cup (sooji)
Lemon juice: 1 tsp.
Salt to taste
Sugar: 2 tsp.
Cooking oil: 2 tsp. + little oil to grease
Eno (fruit salt): 1 tsp. (or add an equal amount of mix of baking soda and baking powder 50:50)
Mustard seeds: 1 tsp.
White sesame seeds: 1/2 tsp.
Desiccated coconut to garnish

1. Grate the beetroot and mix in the semolina, lemon juice, salt and sugar and mix well. Keep aside for 20 minutes. 
   
2. After 20 minutes, mix everything well again, do not add any water, the batter will be little watery because of the beetroot. 
3. Add in the fruit salt and quickly mix well. 
4. Pour the mix into greased idli molds. 
   
5. Cover and steam in the microwave for 3 minutes on highest power. It can vary with power, for maximum 750 W, microwave for 3 minutes, for 700 W, 4 minutes and for 1000 W, for just 2 minutes. 
6. Remove and do the toothpick test, if the toothpick comes out clean, then the dhokla is done. If not, microwave or steam for another minute. 
7. Make the tempering: Heat oil and crackle the mustard seeds. Next, crackle the sesame seeds and turn off the flame.  
8. Pour this tempering over the dhoklas and garnish with desiccated coconut. Serve with Mint-coriander chutney at tea-time or as breakfast. 

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Kaju Katli (Without Sugar and ghee)

Kaju Katli is one of the most favorite and sought-after sweets in India. This is a royal sweet, a lovely and yummy cashew fudge perfect for festivals and also for gifting.
I have made this recipe without the use of sugar or ghee.

Ingredients:

Cashews: 1 cup
Honey: 8 tsp. (adjust according to taste)
Edible coconut oil: for greasing
Rose water: a few drops
Water: 1/2 cup
Saffron strands for decorating
Edible silver foil for decorating (optional)

1. Add the cashews to the blender and grind to a fine (or coarse) powder. I like little cashews bits in my fudge so I ground it coarse. Keep aside.
2. Heat the water on medium flame in a heavy-bottomed pan and add the honey. Mix well and let the honey dissolve completely. Bring the water to a boil until the quantity reduces in half. By the time grease the working surface with coconut oil. 
3. Now add the ground cashew powder to the water and mix well. Let the whole mixture cook and come together in a lump, this would take about 7 minutes. You know it's done when you pinch out a small ball from the mix and try to roll it between your palms and it's not sticky. 
4. Remove the whole mix to the working surface. Don't leave in the hot pan as it can overcook and the fudge will become chewy. Add in the rose water.  
   
5. Let it cool a bit and begin to knead the dough. Do not over-knead as it will become dry. The grainy texture will disappear. (I made for the first time and didn't knead enough, so it's a little grainy). 
6. Flatten a bit with the spatula and flatten it completely on the surface using a regular rolling pin. 
   
7. Leave and let cool completely for few hours. 
8. When cooled, cut into diamond shapes with the help of a sharp knife or a pizza cutter. 
   
9. Carefully remove the pieces and decorate with saffron strands and/or silver foil. 
10. Refrigerate for an hour and serve. 

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100 Chicken Recipes

Chicken has been one of the favorite in my household ever since I have begun to experiment with various kinds of chicken recipes. I still remember the first time I made Sri Lankan Chicken Curry; that dates back to a regular Sunday afternoon; March 9, 2014. At the beginning of this journey, I never imagined I would get to a whooping 100 different kinds of recipes just with chicken as it was just a out of the ordinary experiment. 

I haven't stopped ever since and it's just today I have completed cooking my 100th chicken recipe; Peshawari chicken Curry. The journey went about with chicken curries, marinated chicken, non-marinated chicken, grilled chicken, chicken stir fries, chicken biryanis; you name it !! I haven't found the time to write all the recipes so will keep on updating this post with the recipe links which are missing. Till then, keep cooking, keep enjoying and leaving your valuable feedback which always means a lot. 

Achaari Chicken Tikka

Ambur Chicken Biryani

Amritsari Murg Makhani

Beetroot Chicken

Bhuna Kadhai Chicken

Butter Chicken

Butter Chicken with a twist

Chettinad Chicken

Chicken Achaari

Chicken Biryani in slow cooker

Chicken Cafreal

Chicken Curry Masala

Chicken Do Pyaza

Chicken Keema Curry

Chicken Lababdar 
Chicken Lazeez

Chicken Makhani 

Chicken Rezala

Chicken Salna

Chicken Tikka Biryani 

Chicken Tikka Masala

Chicken Tikka on Skewers

Chicken Xacuti

Coconut Coriander Chicken

Coorgi Gawti Chicken

Coriander Chicken Biryani 
Daddy's Chicken curry (Authentic family recipe)

Dahi masala kadhai chicken

Dhaba Style Chicken Curry

Dindigul Chicken Biryani

Dogri Chicken Masala

Fusion Chicken (Greek- Indian Chicken curry)

Ghee Chicken (Manglorean Style)

Green Walnut Chicken Curry

Grilled Chicken Jalfrezi

Grilled Coriander Chicken (and 8 marinating mixes)

Grilled Tomato Chicken

Hara Masala Chicken 

Hariyali Grilled Chicken

Hasselback Chicken in Tomato curry

Herbal Chicken

Himachali Tawa Murg

Hyderabadi Biryani

Hyderabadi Chicken Curry

Incredible Chilli chicken

Jaipuri Chicken

Jasha Maroo (Bhutanese Minced Chicken)

Kadhai Chicken Masala

Kaju Murgh

Kala Jeera Murgh

Kashmiri Chicken Curry

Kasoori Methi Chicken

Khara Chicken

Kodi Kura (Andhra Style Chicken Curry)

Kodi Veppude (Andhra style chicken fry)

Kolhapuri Chicken

Kolhapuri Pandhra Rassa

Kolhapuri Tambda Rassa (Grilled Chicken)

Konkani Chicken curry

Kori Ghassi (Manglorean Chicken)

Kozhi Milagu (Pepper Chicken Curry)

"Kuch Bhi" Chicken

Lahori Chicken Biryani

Lehsuni Murgh

Lemon Chicken

Madras Chicken Curry

Malabar Dum Chicken Biryani
Mel-Jol Chicken

Mint Chicken Korma

Mughlai Chicken Biryani

Murgh Dahi Masala

Murgh Hyderabadi

Nawabi Chicken Curry

Olive Green Chicken
Onion Chicken

Orange Chicken

Panch Phoran Chicken Curry 
Peshawari Chicken (Pakistani chicken curry)

Red Chicken

Rogan Josh (Chicken Masala)

Royal Chicken Shorma

Rustic Kadhai Murgh
Saffron Chicken

Shahi Malai Chicken

Shahjahani Chicken

Simple Chicken Biryani

Simple Chicken Cury

Spinach Chicken

Sri Lankan Chicken Curry

Tandoori Chicken

Talawa Chicken

Tari Wala Murgh (Chicken curry gravy)

Tawa Chicken Biryani 

Teekha Murg

Thai Chicken Curry

Thai Red chicken curry 

Walnut Chicken Curry

Yoghurt Chicken Curry

Zafrani Chicken Biryani

Zafrani Chicken Curry

If you loved this post, please do leave a comment and/or feedback and share the pictures with me if you try any of my recipes; it means a lot to me. Don't forget to join me on my Facebook page for regular recipe updates.

Coconut Coriander Chicken

Ingredients:

Chicken: 300 gm (boneless)
Cooking oil: 3 tsp.
Ginger-garlic (crushed): 3 tsp.
White peppercorns: 1 tsp.
Sesame seeds: 1/2 tsp.
Cinnamon stick: 1 inch
Onion (sliced): 1
Salt to taste
Coriander (chopped): a handful and a little extra for garnish
Red chilli powder: 1 tsp.
Green chili (chopped): 1
Yogurt: 1/2 cup
Desiccated coconut: 4 tbsp.
Garam masala: 1 tsp.

1. Heat oil on medium flame and add the whole spices: peppercorns, sesame seeds and cinnamon. 
2. Add crushed ginger and garlic and fry until the raw smell goes away. 
3. Add the onions and fry until they are transparent but not browning. Add the chicken and sprinkle a little salt to taste. 
4. Add the chopped coriander, mix and cover. Let cook for about 10 minutes.
5. Remove cover and add red chili powder, green chili and mix well.
6. Add the yogurt and coconut. Mix everything well and let open cook on medium flame for another 10 minutes. 
7. Add the garam masala and turn off the flame. 
8. Mix well, garnish with fresh coriander leaves and serve. 

Amritsari Langar Wali Dal

Because you don't just make Dal Makhani and Dal Bukhara with the whole black lentils....

A dal so light and flavorful, a dal so very easy to prepare without the use of any ingredients such as cream, cashews, yogurt, milk or the like. This is the dal which is served in Gurudwaras in Langar and guess who taught me this recipe? Yes, the one and only my Nani Ji who worked as a 'gurudwara granthi' all her life.

Ingredients:

Black urad dal (whole): 1 cup
Chana dal: 1/2 cup
Salt to taste
Ginger (finely chopped): 1 inch
Red chilli powder: 2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Ginger-garlic (crushed): 2 tsp.
Green chilli (finely chopped): 1
Onion (chopped): 1
Tomato (chopped): 1 big
Coriander powder: 1 tsp.
Kasoori methi (crushed): 1/2 tsp.
Garam masala: 1 tsp. (optional)
Mint leaves to garnish

1. Soak the black urad dal in warm water for about 4-6 hours and the chana dal in another bowl of warm water for about an hour.
2. Drain the water and wash well. Boil in a pressure cooker with salt, 1 tsp. red chili powder and the chopped ginger till 7-8 whistles. Let the pressure release itself.
3. By the time, make the masala. Heat oil on medium flame and crackle the cumin seeds. Add the crushed ginger-garlic and the green chilli and fry for about a minute.
4. Add the onions and mix, fry until the onions are turning transparent but don't let them brown. 
5. Add the tomatoes and sprinkle little salt. Let cook until the tomatoes are completely soft and mushy. 
6. Add 1 tsp. red chilli powder and coriander powder. Mix well and turn off the flame. 
7. Open the pressure cooker and mash the dals together completely. 
   
8. Add the prepared masala to the dal and simmer for about 20 minutes. Serve with chappati or rice. 
9. The above method is how the langar wali dal is made for gurudwaras. But we do make it often at home so for home we add a little bit more, to impart little taste. Add the crushed kasoori methi and garam masala in step 6 before mixing in with the dal. Also, this dal is never garnished with coriander (do we ever see any garnish in langar food? No.) but Nani told me it's also not done at home because this dal has no combination with coriander garnish. So, when preparing at home, always garnish with fresh mint leaves, or nothing at all. Enjoy !!!

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Paneer Lababdar

"Because not all the posts need to have stories... So here we go direct to the recipe.."

Ingredients:

Paneer: 250 gm
Butter: 3 tsp.
Bay leaf: 1
Black peppercorns: 1/2 tsp.
Onion (chopped): 1 large
Tomato (chopped): 2
Salt to taste
Cashews: 1 handful
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Red chili powder: 1 tsp.
Green chillis (slit): 2
Sugar: 1 tsp.
Garam masala: 1 tsp.
Kasoori methi: 1 tsp.
Coriander leaves to garnish

1. Soak the cashews in warm water and keep aside.
2. Heat the butter on medium flame in a deep- bottomed pan and add the bay leaf and peppercorns. 
3. When they crackle a bit, add the onions and fry until they are turning transparent. Don't let the onions brown.
4. Add the chopped tomatoes and sprinkle salt. Mix well and cook until the tomatoes are completely soft and mushy.
5. Grind the cashews to a coarse paste in a mortal-pestle and add the cashew paste. Mix well.
6. Add the cumin powder, coriander powder and red chilli powder. Add the slit green chillis and mix everything well. Cook for a minute. 
   
7. Add a cup of warm water and mix well. Cover and let cook for about 10 minutes so the whole masala gets incorporated with the curry.
8. Open the lid and add the paneer cubes. Add the sugar and mix well. 
9. Add the garam masala and kasoori methi and turn off the flame. Give everything a good stir and cover. Let sit for about 10 minutes so all the flavor gets incorporated in the paneer cubes. 
10. Open and garnish with fresh coriander. Serve hot with chappati or rice. 

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