It is rightly said that the way to your husband’s heart is through his stomach. But I believe that once the great food cooked by you is eaten by people, not only for dear husband but for anyone on earth, it becomes difficult to forget the taste of your yummy dishes.
Be it for a kitty party or for dinner, for a birthday party or for surprise visits by guests... Here I have a list of amazing and yummiest food recipes:
Ingredients to make Chicken Mazedar
Chicken 600 gms
Sliced Onions 2-3
Red Tomatoes 3
Yellow Tomato 1
Ginger 1 1/2 inch piece
Green Chillies 4-5
Black Pepper powder 1/2 tsp
Salt 1 tsp
Turmeric powder 1/2 tsp
Red Chilli powder 1 tsp
Coriander powder 1/2 tsp
Garam Masala 1/2 tsp
Sugar 1/2 tsp
Curd 4 tsp
Milk 1/2 cup
Orange food colour
How to make Chicken Mazedar
•Marinate chicken with lemon, less than 1/2 tsp black pepper powder and 1/2 tsp salt. Mix the marinated chicken and keep it aside for 15 mins.
•Take some oil in a pan and add onions to it. Keep stirring till onions turn light brown in colour.
•Add ginger, garlic and green chillies to the pan.
•Next add tomatoes in the pan and keep it on flame for 5 mins till theybecome soft.
•Take out the mixture in a plate and let it cool.
•Grind the mixture along with coriander, in the grinder to make a paste.
•In the same pan, take some oil again and add cardamom and orange food colour to it.
•Next add marinated chicken to the pan and mix till chicken become reddish-orange in colour.
•Add the onion tomato paste to the chicken and keep it on flame for 5 mins.
•Next, add salt, red chilli powder, turmeric powder, coriander powder and garam masala to the chicken and keep it on flame for 5 mins again.
•Add milk, curd, sugar and black pepper powder to the mixture and keep stirring.
•Cover it with a lid and Cook it on medium flame for 10-15 mins and your delicious chicken mazedar is now ready to eat.
•Serve it with naan or roti.
2.Punjabi Fish Curry
Ingredients to make Punjabi Fish Curry
Fish 1/2 kg
Ginger Garlic Paste
Blanched and crushed Onions 3
Salt as per taste
Red Chilly powder 1 tsp
kitchen king 1/2 tsp
Garam Masala- little less than 1/2 tsp
Black Pepper powder- little less than 1/2 tsp
Water 1 cup + more if more gravy needed
How to make Punjabi Fish Curry
•Wash fish and coat it with ginger garlic paste for 10 mins
•Take a pan and add oil to it. Add onions when oil gets heated.
•When onions are little cooked, add salt, red chilli powder and kitchen king. Cook it for 2 mins.
•Add water and cook again for 2 mins
•Now add fish to it and mix gently.
•Now add garam masala and kali mirch. Mix it again.
•Cover it and let it cook for hardly 5 mins. Fish will become soft.
•Your Punjabi Fish Curry is now ready to be served.
3.Rajasthani Besan Dumplings Curry
Ingredients to make Rajasthani besan dumplings curry
Besan- 1 cup
Chopped Green Chillies- 2
Crushed kasturi Methi- 1 tbsp + 1/2 tsp
Heeng- pinch or 2 of it
Red Chilli Powder - 1 1/2 tsp
Baking Soda - 3/4 tsp
Water- 3 1/2 tbsp
Saunf- 1 tsp
Cut Tomatoes - 4
Green Chillies - 4
Ginger 1 inch
Cumin - 1/2 tsp
Turmeric - 1/4 tsp
Coriander powder - 1 tsp
Curd - 1/2 cup
Salt to taste
Garam Masala - 1/2 tsp
Coriander for garnishing
How to make Rajasthani besan dumplings curry
•In a bowl, add besan, chopped green chillies, 1 tbsp kasuri methi, 1 pinch heeng, ½ tsp red chilli powder, baking soda, 2 tsp oil and saunf. Mix well with your hand.
•Add water to the besan mix and knead into a semi-soft dough. Make sure the dough is neither dry nor too wet otherwise the gatte will break during cooking. Once the dough is ready, cover and keep aside for 10 minutes.
•After 10 minutes, divide the dough into 6 equal parts and roll into a cigar-like shape. Apply a little oil to your hands if the dough is sticky.
•In a pan, boil water and add the rolled dough into the boiling water one at a time. Cook for 8-10 minutes in the boiling water, while stirring in between. Make sure the water is boiling throughout cooking process otherwise gatte might break
•Once cooked, take the gatte out on a plate, transfer to a cutting board and cut into ½ inch pieces. Transfer the cut pieces back to the plate and keep aside. Reserve the boiling liquid.
•In a large pan, heat the remaining 3 tbsp oil over medium heat. Add cumin, 1 pinch heeng, turmeric, coriander and 1 tsp red chilli powder. Mix well and reduce the heat to low.
•Blend tomatoes, ginger and green chillies to form a puree and add to the pan with the spices. Mix well and cook on medium-low heat for 10-12 minutes or until the oil separates.
•Once the oil has separated, add the curd to the tomato mix slowly, while stirring constantly. Add remaining ½ tsp kasuri methi and mix well. Now, add the reserved boiling liquid according to the required consistency. Mix well.
•Next, add salt to taste along with the reserved gatte. Bring to the boil and cook for 10-12 minutes.
•Once cooked, turn the heat off, add garam masala and mix well. Transfer to a serving bowl, garnish with coriander and serve hot with roti.
Ingredients to make Matar
Matar 2 cups
Cumin seeds 1 tsp
Cumin Powder 1 tsp
Salt to taste
Red chilly powder 1 tsp
Dried mango powder 1 tsp
Chaat masala ½ tsp
Jal Jeera Powder 1 tsp
Garam masala ½ tsp
How to make matar for eating it with ready-made kulcha
•Boil matar (white peas) in a pressure cooker for upto 5 whistles.
•In a separate pan, heat some oil.
•Add cumin seeds, cumin powder, salt, red chilli powder, dried mango powder, chaat masala, jal jeera powder and garam masala.
•Let it cook for just a minute or two.
•Pour the mixture of spices in the matar jn the pressure cooker and mix it well.
•Keep it on stove till it comes to boil once.
•Add water if you need more gravy.
•And your matar are ready to eat with naan or kulchas.
Ingredients to make Mutton karara
Mutton 500 gms
Salt to taste
Turmeric powder 1/2 tsp
Thick Curd 3/4 cup
Few pieces of Saffron
Red Chilli powder 2 tsp
Coriander powder 1 tsp
Fennel Seeds 1 tsp
Ginger powder 1 tsp
Bay Leaves 2
Cinnamon stick 1 inch
black Cardamom 2
Green Cardamom 5
Cumin seeds 1 tsp
Asafoetida 1/2 tsp
How to make Mutton karara
•In a bowl, marinate mutton pieces with salt, turmeric powder and lemon juice. Keep it aside for 30 mins.
•Now make Yogurt masala paste in a separate bowl. Add thick curd few saffron strands, Kashmiri Chilly powder, Coriander powder, Fennel Seeds powder and ginger powder. Add some water and make it to a smooth paste
•For the Gravy: In a pan, heat some Oil.Temper it with Bay leaves, Cinnamon stick, Cloves, Black Cardamom, Green Cardamom, Cumin Seeds and asafoetida.
•To that, add the marinated mutton and saute until the meat changes to brown colour. Cover and Cook for 5 mins.
•Now add curd masala paste and mix well. Cover and cook for 15 mins.
•Add required water and mix well. Cover and Cook for about 45 minutes or so, till the meat becomes tender and soft.
•Add garam masala powder and chopped Coriander leaves.Mix well.
•Your delicious Mutton Karara is ready to eat with naan or roti. Gravy can be thick or thin as per your choice.
Try these iron rich food at home. These tempting recipes are surely to be loved and saved forever.