Tag: Indian Cuisine

Chicken Biryani Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, Biryani, Chicken Recipes, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Food Videos, Indian Cuisine, main course, Recipes

Cuisine: Indian Main Course

Serves : 2-3 Pax

Ingredients:

  • Golden Seila Rice double chabi 500gms
  • Onion 500 grams
  • Tomato 100 grams
  • Chicken with Bone 500 grams
  • Dahi 200 grams
  • Mustard oil 2 tablespoon
  • Ginger-Garlic paste 2-3 tablespoon
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Coriander powder to taste
  • Desi ghee to brush the pan
  • Rose water for fragrance (Optional)
  • Whole spices like Cinnamon, cardamom, pepper corn, bay leaf, clove 2-3 pieces each
  • Refined Oil for Cooking
  • Mint leaves for garnish

Method:

  1. Soak the rice for minimum 1 hour then boil it adding the whole spices and salt.
  2. Drain the water of the rice after boiling and keep aside.
  3. Cut the onion in Jullians (Long Cutting) and fry till golden brown.
  4. Marinate the chicken with all the spices, mustard oil, ginger & garlic paste and curd, keep aside for minimum 30 min.
  5. Then take a pan, put little oil the start cooking the chicken, then all the golden brown onions, then add the ginger and garlic paste and then tomato purée in it.
  6. Cook for 15 min till chicken gets tender. Cover if needed.
  7. Then Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the cooked chicken layer and then again layer of rice.
  8. Put brown onions and coloured rice on it then Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
  9. Open the cover garnish with mint and rose water
  10. Serve hot

Chef Tips:

  • Make sure you use Seila rice, its best for biryani and it doesn’t break so best for beginners too
  • If you using basmati rice, cook it 50% and 50% will be Cooked in Dum
  • You can use boneless chicken too but best is with bone only
  • Make sure the onion turns brown not black, cook on low flame when they are cooked 80-90%
  • The main thing is the flavour so cook with love.

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Pao Bhaji Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Indian Cuisine, Indian Snacks, main course, Recipes, snacks, Veg Delicacy, Vegan

Cuisine : Indian Starter

Serves : 2-3 Pax

Ingredients:

  • Pao Bread 6 pieces
  • Butter 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 2 pieces
  • Lauki 100 grams
  • Kaddu 100 grams
  • Green Chilly 2-3 pieces
  • Potato 2 pieces
  • Green Peas 100 grams
  • Salt to taste
  • Red Chilly Powder to taste
  • Pao Bhaji Masala to taste
  • Lemon juice 2-3 tablespoon
  • Ginger & Garlic paste 2 tablespoon

Method:

  1. Roughly cut all the veggies except onion and tomato, then cook them inside the cooker.
  2. After cooling the cooked veggies, mash them with help of Masher.
  3. Take a thick bottom pan, and vegetable oil, then chopped onion and sauté till it’s golden brown in colour, then add ginger & Garlic paste into it along with all the spices.
  4. Then add chopped tomato and cook till it leaves oil on the sides. After that add the boiled mashed veggies into it.
  5. Start cooking at low/medium flame so that it doesn’t stick to the bottom of the pan.
  6. Keep cooking till the bhaji gets its colour and fragrance.
  7. At this point add pao bhaji Masala along with butter and lemon juice.
  8. After your bhaji is ready, cut the Pao into two from the centre and sauté till it’s golden brown.
  9. Serve hot with bhaji and salad.

Chef Tips:

  • You can use any veggies you like to add into the bhaji like cauliflower, cabbage etc.
  • Make sure the bhaji is cooked nicely so that you can mash them easily.
  • The main work in bhaji is to cook it at slow flame so that the flavour of all the spices infuse inside the bhaji
  • If you don’t have masher to mash the veggies with the help of round spatula.
  • If you also want to bake pao go to the link below

Pao Easy Recipe

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Kolkata Egg Rolls Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, Breakfast, cooking classes, cooking classes in Delhi, Easy Recipes, Eggs, Healthy Food, Indian Cuisine, Indian Snacks, Recipes

Cuisine: Indian Snacks

Serves: 2-3 pax

Ingredients:

  • Eggs 3
  • Aataa/Wheat Flour 100 grams
  • Maida/Refined Flour (Optional) 30 grams
  • Onion Small 1 piece
  • Cucumber small 1 piece
  • Salt to taste
  • Chat Masala to taste
  • Tomato ketchup 2-3 tablespoon
  • Chilli sauce 2-3 tablespoon
  • Mustard sauce 2-3 tablespoon

Method:

Making of Dough:
  1. Take a bowl, add wheat and refined flour together
  2. Add salt into it
  3. Add water and make a dough of it
Making of Omelette:
  1. Make the flat bread (Roti) of the dough by the help of Rolling pin (Belan)
  2. Cook for few seconds in the pan then keep aside
  3. Beat one egg with salt and then pour it on the pan and cook for few seconds
  4. The Roti prepared on step 2 put it on the omelette and cook from both sides
Making the Roll:
  1. Cut the onion and cucumber in Juliane cutting (Long Thin Cutting)
  2. Fill the roll with the veggies then add chat Masala, ketchup, mustard and chilli sauce
  3. Roll the Roti by covering the whole mixture inside of the roti
  4. Cut into pieces and serve hot with Ketchup and mustard sauce

Chef Tips:

  • The dough have to be soft
  • Roti have to be thin not thick so that roll can be easily prepared
  • The filing must be raw and use lemon juice if needed
  • The mustard sauce is important in Bengali rolls

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Bharwan Tinde Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Healthy Food, Indian Cuisine, main course, Recipes, Veg Delicacy

Cuisine: Indian Main Course

Serves: 2-3 Pax

Ingredients:

  • Tinde medium size 10-12 pieces
  • Paneer 150 grams
  • Onion medium 2 pcs
  • Tomato medium 2 pcs
  • Green Chilly 1-2 pcs
  • Salt to taste
  • Dhaniya powder to taste
  • Red chilli powder to taste
  • Garam masala to taste
  • Haldi pinch of
  • Vegetable oil for cooking

Method:

  1. Peel and cut the top of the Tinde then scoop to make it hollow
  2. Take a pan, then sauté the tinde adding salt and haldi
  3. Keep aside to cool it
  4. Sauté the grated paneer in a pan adding only salt and then stuff ot inside the tinde
  5. For the gravy, sauté onion and tomato together for 5-7 min
  6. After the mixture is cool, blend it in the blender till it’s smooth
  7. Now cook the blended mixture in kadai adding all the spices
  8. When the gravy is cooked add the stuffed Tinde into it and cook for sometime
  9. Serve hot with indian breads

Chef Tips:

  • Make sure while scooping the tinde you don’t break the sides (Scoop carefully)
  • You don’t need to boil the tinde, just sauté/fry it in hot oil
  • The gravy can be a homemade gravy too what you want to have with tinde
  • The stuffing can be paneer or boiled potato whatever you want to have it’s totally your choice
  • When the gravy is ready just dip it for 10 min and then serve

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Step 1
Step 2
Step 3
Step 4
Final Plating