Lehsuni Murgh wit Fennel seeds!

Lehsuni  Murgh wit Fennel seeds!  

Ingredients:

2 pieces Chicken Leg Thighs (200 gms each)

1 ½ tbsp Ghee

Marination:

2 tbsp thick curd

1 onion (paste)

Juice of 1 lemon

1 garlic pod (coarsely crushed)

½ tsp turmeric powder

½ cup chopped  coriander leaves

Spice mix (coarsely ground):

1 tsp fennel seeds

1 cinnamon stick

½ tsp black peppercorns

4 dry red chillies

2 cloves

Method:

Make a few slits in the Chicken.Mix in the ingredients mentioned under the marination to the

 chicken and keep refrigerated for 6-8 hours .Heat the ghee in a flat pan seal the chicken on each 

side for 2 minutes.Place the masala on the top of the chicken and cover and cook for few minutes.

Flip the chicken on each sides  and keep pouring the masala over it to keep it juicy and to cook it evenly.Open lid and check,add in a few splashes of water to avoid the masala from sticking to the pan.Allow the the chicken to cook  well,once done take off heat and enjoy wit hot chapattis!!

Achari Kathal (Jackfruit)

Achari Kathal (Jackfruit)

I think is this the best recipe that works wit Kathal and that too without onion/tomatoes.
Everyone at home loved having it!

Ingredients:
300 gms Kathal (jackfruit)
2tsp grated ginger
mustard oil
salt
pinch of asoefatida
1/2tsp Haldi (turmeric powder)

Spice mix:
1tsp saunf (fenugreek seeds)
1/2 tsp methi dana
1/2 tsp kalonji
2dried red chillies
1/2 tsp ajwain

Method:
Cut the jackfruit into thin and small slices.Put it in a cooker and allow it to pressure cook for only 1whistle.
Open the cooker and strain the jackfruit under running water and keep aside.Heat mustard oil in a Kali 
kadai(iron kadai), when hot saute the grated ginger and add in the ingredients mentioned under the
 spice mix and saute for another 2mins.Add in the haldi, kathal and salt together.Saute well for 5mins
 to mix in the spices.Add in amchoor powder, mix well and take off heat.Garnish with corainder leaves
 and Enjoy!!!

Water chestnuts wit Spring Onions!

I’ve never been too fond of water chestnuts but always liked it at Chinese Restaurants.So I thought of  

making it this time and it was yumm!!

Ingredients:

8-10 water chestnuts (singhada)(chopped in small cubes)

3 sprigs of spring onions (chopped fine)

1tsp each of  chopped ginger garlic

1 star anise

1tbsp schezwan sauce (I used ching’s schezwan sauce)

Salt

Pepper

Lemon juice

Oil

Method:

Heat Oil in a pan ,add in the star anise and sauté the ginger garlic for 2 minutes.Add in the schezwan

 sauce and chopped water chestnuts.Give it a quick stir to keep the water chestnuts crunchy.Mix in the salt,pepper and green onions.Stir for another 2 minutes and take off heat.Now add in the lemon juice 

and enjoy it with steamed rice.

Ginger Garlic Prawns wit Spring Onions!

Ginger Garlic Prawns wit Spring Onions!

20 pieces medium sized  prawns

3-4 sprigs of spring onions (chopped fine)

1 garlic pod (chopped fine)

1 ” inch ginger (chopped fine)

Butter +1 tsp oil

2 kafir lime leaves (chopped)

1 tsp coarse black pepper

1 tsp soya sauce

Salt

Juice of 1 lemon

Method:

De-vein and wash the prawns,sprinkle a little salt ,pepper,soy sauce and lemon juice and keep aside

 for 15 minutes.Heat oil+ butter  in a pan,sauté the garlic+ginger+kafir lime leaves for 2 minutes.Add

 in the prawns and cook them on high heat for 5-7 minutes.Once done add in the spring onions,salt and pepper.Cook for another 2 minutes and Take it off  heat and garnish with lemon juice.Enjoy!! 

Kada Prashad (Atta Halwa)

I’ve always wanted to try my hands on Kada prashad which is a sacred pudding  served in the Gurudwara.

I finally made it on the occasion of Gurupurab for my daughter as she was supposed to take it to school.

Ingredients:

 1 cup Atta (wheat flour)

1  cup Ghee (clarified Butter)

3/4^th  cup Sugar

3 cups  Hot water

1 tbsp Butter

Mixed nuts

Method:

Dissolve the sugar in hot water and keep aside.Heat the Ghee in a Kadhai (deep pan).Once hot,add in the

 Atta slowly.Stir and Bhuno  it continuously on a low flame to avoid it from burning.You need to cook and

 stir this for appx 10-15  minutes on low flame till the Atta gives in a nice aroma and starts leaving oil on the sides.Once you reach this stage and you get a brown color ,add the sugar and water mix  slowly.Continuosly stir while adding this sugar water mix to avoid lumps.Stir till it finally thickens,add a tbsp of Butter at the 

end and mix.And the most divine prashad is ready!! Decorate with nuts and serve hot!