Moradabadi Moong Dal Easy Recipe

Cuisine: Indian Cuisine

Serves: 2.3 pax

Ingredients:

  • Moong Dal without skin 100 grams
  • Onion 1 pc
  • Green Chilly 2-3 pcs
  • Ginger 50 grams
  • Garlic 50 grams
  • Coriander for garnish
  • Lemon or Imli 100 ml
  • Salt to taste
  • Haldi to taste
  • Red Chilly Powder to taste

Method:

  1. Soak the Dal for 30 min and then boil it in cooker adding salt, haldi, green chilly 1 pc.
  2. As the Dal is cooking chop the onion and green chilly
  3. As the dal is cooked, make the tadka ready
  4. Take oil in a pan, add chopped garlic & ginger, as it turned golden brown add Hing and in the last red chilly powder
  5. Then add it on the boiled dal, after adding the tadka, add chopped onion and chillies in it
  6. Add Lemon and coriander then serve hot

Chef Tips:

  • Make sure the dal is nicely cooked
  • The water content in dal must not in tok much, it have to thick in natire
  • You can add spices according to your taste

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Onion Rings Easy Recipe

Cuisine: Continental Starter

Serves: 2-3 pax

Onion Rings Presentation

Ingredients:

  • Onion Big size 2-3 pcs
  • Salt to taste
  • Pepper to taste
  • Bread Crumbs 250 GMs
  • Maida (All Purpose Flour) 100 GMs
  • Corn Flour 50 GMs
  • Ginger & Garlic Paste 2 tablespoon
  • Vegetable Oil for Frying

Method:

  1. Cut the rounds of Onion and take the outer rings out and keep asife
  2. Take a pan, mix Maida with corn flour along with salt, pepper, ginger & garlic paste and make a thin batter
  3. Take bread crumbs, if you don’t have bread crumbs or home you can take corn flakes (normal not Chocos)
  4. If you want to prepare bread crumb or home then toast 6-7 bread in a toaster or on a pan, don’t apply anything on it just dry toast, then blend it in the blender
  5. Now take the onion, dip in the batter then coat it with bread crumbs and keep aside
  6. After 10 min follow the same process with the same one time coated rungs
  7. Then keep it inside the refrigerator for 10-15 min
  8. Make the pan hot then the oil hot, deep fry it till golden brown
  9. Serve hot with Mayonnaise or ketchup

Chef Tips:

  • If you don’t find bread crumbs you can make it at home and mix both corn flakes and crumbs together
  • Make sure the onion rings should be thick not thin
  • The coating of bread crumbs is very important from each and every side
  • While frying don’t fry too much just put inside and as the colour come take it ouy
  • It’s a Vegan Recipe

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Paneer & Peas Ke Kabab

Cuisine: Indian Starter

Serves 2-3 pax

Ingredients:

  • Peas 100 GMs
  • Cottage Cheese (Paneer) 150 GMs
  • Salt to taste
  • Haldi to taste
  • Amchur to taste
  • Dhaniya Powder to taste
  • Red Chilli powder to taste
  • Green Chilli 1-2 pcs
  • Onion small 1 pc
  • Capsicum small 1 pc
  • Coriander chopped 2 tablespoon
  • Cucumber and Beat root for presentation

Method:

  1. Take a pan, add oil, then add chopped onion, capsicum, green chilly and peas
  2. Sauté then adding all the spices
  3. Then mash the paneer in the mixture and keep cooking till all the water dried up
  4. Then take the mixture out and cool it
  5. Blend the mixture in the mixer grinder and keep it inside the fridge for 10 min
  6. Take a pan, make it hot and then make flat patty (Tikki) of the mixture
  7. Shallow fry them till golden brown and serve hot with mint chutney

Chef Tips:

  • The mixture have to be tight not loose, if the mixture is loose then add all purpose flour (Maida) into the mixture to give a binding
  • Cooking of paneer with peas have to be on medium flame till all water is evaporated
  • The presentation can be in a different way too
  • The mixture must be cooled before blending
  • While blending don’t use water into it, keep moving the mixture with a spoon and keep blending till it gives a smooth texture

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Cream Of Broccoli Soup

Cuisine: Continental

Serves: 2pax

INGREDIENTS

  • Broccoli 1pcs
  • Garlic 2clove
  • Salt to taste
  • Pepper to taste
  • Cream 2tbsp for garnish
  • Butter for garnish

METHOD:

  1. Cut the Broccoli florets and start saute in a thick bottom pan with little oil and garlic
  2. As it start cooking, add 2 bowls of water and let it bowl for 10minutes
  3. Strain it and make a paste of the residue left
  4. Put the soup back on the flame and add salt, pepper, and the paste.
  5. Cook it for 10 more minutes, check the seasoning and serve hot with garnish of cream and butter
  6. Serve Hot

Chef Tips:

  • To keep the green colour of the broccoli intact we sauté it and dont boil in starting
  • Minus cream and butter to prepare the vegan version of the soup
  • Try to use fresh broccoli

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Cream Of Broccoli Soup with Bread Stick