Pindi Channa

About:

Flavoured kalimirch,  spicy, safed pindi chana. Amazing, delicious chana to eat.  Can be eaten with Bhature, Bread, Rice or Parantha.

Ingredients:

250 Gm Safed Channa
1 Small Tea Spoon Soda Powder
4-5 Cups of Water
1 Small Tea Spoon Salt

Muslin Bag contains:

2 level tea spoons
Tea leaves
2 Big cardomoms
2 Bay Leaves

Directions:

1. Soak the chanas overnight.

2. Mix soda, salt.

3. Cook in the same water with Muslin bag on very slow fire.

4. On the lid put some weight. Put till chana is tender and dry.

5. If the water is not evaporated then take out the water and keep seperate and pour it on  the chanas after mixing masalas.

Ingredients for the Masala:

3 Level Tea Spoon Black Pepper
5 Level Tbl. Spoon Anardana Ground
250 Gm Boiled Potatoes
3 Level Tea Spoon Ground Spices
1 Tea Spoon Haldi
2 Tea Spoon Chopped Coriander Leaves
3/4 Tea Cup Ghee
1 Cup Chopped Ginger (Long Strips)

Salt to Taste

Few Green Chillies
2 Lemon Juice

 
Directions:

1. Grind Anardana.

2. Put the chanas in Iron karai. In it add grind anardana.

3. Cook on slow fire, till water is evaporated, then mix spices, boiled and chopped tomatoes, haldi, black pepper, salt and pour one cup of hot water and cook it for few minutes.

4. Sprinkle long strips of ginger, green chili and coriander leaves. (In case chanas water is left, then put chanas water inspite of hot water)

Chanas are Ready to be Served Hot.

NA AANA IS DESH MEIN LAADO

In the serial NA AANA IS DESH MEIN LAADO, the concept is when the woman gives the birth to the baby girl, the woman is called as unlucky. The baby girl is given death immediately by giving her crushed glass with water and she is buried under the earth. There are so many places in India, where such type of incidents is taking place even today.

In the serial MERE GHAR AAYI EK NANHI PARI, the girl has taken birth, and she has been titled as GHAR KI LAXMI.  SHE HAS BEEN GIVEN A GREAT PRIDE.

These both serials are running successfully and becoming popular day by day. 

MERE GHAR AAYI EK NANHI PARI

Thanks to channel COLORS which has given such good serials named as BALIKA VADHU, JAANE KYA BAAT HUI, NA AANA IS DESH MEIN LAADO, MERE GHAR AAYE EK NANHE PARI, UTTARAN, I think, these serials can help to change the FACE OF INDIA.

Malai Kofta

About:

A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.

Ingredients:

For Malai Kofta

400gm. Paneer thick grated

4 medium size boiled potatoes

5 bread slices, remove the sides , break into pieces and churn in the mixy

3 tsp. Maida

1 tsp. Salt

A dash of garlic

1/3 cup of cream

Maida for coating

Oil for frying

Directions:

Take a small portion, mash it, make a ball and hole in it. Add cream, beat it and make round balls. Coat it in maida and fry light brown..

Ingredients:

3-4 tsp.oil

4-5 cardamum

1/2 tsp.crushed garlic

1 tsp.finally grated ginger

1 cup cooked onion paste

1 tsp. Red chili powder

2 tsp. Coriander powder

1/2 tsp. Kasoori methi

1/2 tsp. Roasted and ground jeera

4 tsp. Cashewnut powder

4 tsp. Melon seeds grounded

A pinch of saffron

1 tsp. Salt

31/2 cup of water

200gm. 1cup cream

Pinch of garam masala

Tomato Puree prepared as:

6 tomatoes chopped and churned

2 green chilies chopped

Stick of cinamun

1/2 tsp. Sugar

1/2 tsp. Salt

Cook it in high flame till reduced into half

Onion paste prepared as:

3 medium size onion roughly chopped

1 tsp. Butter

Melt butter , add onion cook on high flame. Till pale in colour . Cool it and add water in it, and make a paste.

Directions:

Heat oil, add cardamum. Stir it . Add ginger/garlic. Add cooked onion paste. Cook for a minute on high flame. Now add red chili powder , kasoori methi, jeera mix it. Add 1/2 cup of water in it. Cook for a minute on high flame. Add melon seeds, cashewnut. Now add 1/2 cup of water. Cook it for a minute, add tomato paste, mix it. Add 1/2 tsp. Salt . Cook on high flame, till the masala is thick. Add 3 cup of water in it and cook till gravy is thick. Then add cream in it and sprinkle kesar on it.

Keep kofta in serving dish, then add boiling gravy on it.

It is ready to serve.

Steamed Chicken Ommlette

 

About:

Amazing Delicious, chinese taste recipe, Eggs Ommlette stuffed with Chicken, Peas. It is a Low Calorie dish.

Ingredients:

4 eggs (seperate the eggs whites and yolks)
500 gm boiled and minced chicken
300 gm boiled peas
1 tbl. spoon ginger paste
Salt and pepper according to taste
A pinch of Ajinomoto (chinese salt)

Directions:

Churn the eggs white properly till it becomes fluffy. Keep aside, Churn the eggs yolk properly, now put minced chicken, boiled peas, ginger paste, a pinch of ajinomoto, salt and pepper according to taste. Put the eggs white, churn properly. Put the small portions of marination turn by turn on non-stick pan. Cover with lid on slow flame.  Turn up side down and put it on serving dish.
                                                                                   
Serve Hot.