Semi dry chicken.

Indian style chicken(Indian cuisine chicken style

Ingredients required:-
1.raw chicken pieces:- half of to 5 to 6 small to medium to large pieces depending

2.ginger paste:-4-5 small tsp or 2 to 3 tbsp depending on your taste

3.garlic paste :-same as above

4.all Indian masalas including salt (cumin seeds to jeera powder to chilli powder etc etc:-all according to your taste

5.cooking oil(as required according to your taste

6.onions:5 to 6 medium to 3 to 4 large (either very finely chopped or else grated in a mixi

7.tomatoes ,:4 to 5, medium to 3 to 4 large (chopping same as onions above

8.corriander leaves(to garnish ),according to your taste n req.

Method :-

1.very finely chop the onions,chop the tomatoes.
Or
Grate the onions ,grate the tomatoes u can do by a grater or in a mixi depending on you what u prefer

Point to be noted:if u grate it either by hand or mixi keep this in point that once ur grating it should be too juicy kinds as during gravy time the effective of gravy will not be that good

2.ginger garlic paste in this u can either again in two ways make a ginger garlic paste or else either way chop the ginger garlic paste very finely.here again as said above that the juicy part of it should not be too much

3.once after the above two steps u can either take a cooking kadhai good one or u can either take cooker as later steam while adding chicken pieces will be needed .in this put oil in either kadhai or cooker any but good n firm one and in low flame heat up the oil properly and once it's done

4.once the oil is heated up properly then add cumin seeds (jeera seeds )and let it stir fry for  1 to 2, to max 3, seconds not too much as it will burn .

5..add after the cumin seeds,chopped ginger garlic paste the way u want but should be paste types n let it for some time stir fry it n once a bit it starts to change a bit colour then add chopped or grate onions to itafter

Here important point is that why we stir fry ginger garlic paste for some time is so that we do not get while eating or serving to others the uncooked ginger garlic paste n also at the same time should not burn that is why I said once it starts to change a bit then add onions to it and in low flame str it and once it starts to leave oil then that comes the critical stage of stiring after every 1 to 2 seconds and this process will take some time n once it starts a bit to change colour n enough colour is changed and the onions is to quite a lot cooked n not uncooked then add chopped or grated tomatoes

6 as u did above the onions and do the same for tomatoes stir it n once it starts to leave oil n den stir it continue after every 1 to 2 seconds n once the colour changes den a bit later add all the indian masalas including salt .

7 now the stage has come to mix the masalas along ginger garlic onion tomato mix as because the more u mix it well the more it will bring aroma n it should be very properly  done .and will take some time

8.now once the above step is done now time has come the raw chicken pieces can be put along the masalas paste u Have done in all the above steps and keep in mind while putting chicken pieces it should coat well and also stir it very carefully as chicken pieces should not break and juz for some time coat it well.

9.now once it's coated well,u can put water and here point to be noted water should be enough to coat the chicken pieces,but not too much that its too much of gravy and in this recipe I would suggest it should be a sightly thick gravy but not too much as during heating or boiling the gravy becomes thick .

10.once the above step is done u can put it in a cooker for whistle and yes here again it depends on cooker to cooker how many steams does ur cooker require so that chicken is fully tender but normally at first u can go for 5 to maximum 6 whistles n then close the flame and a bit later u can open it and see it if it's done or not n if done den u can transfer it to your account and serving dishes and Garnish with fresh corriander n if not tendered then go for few more steams depeding on ur chicken how it's done that time

11.after all the above steps u can serve it hot with hot chapptis n garnish with corriander and at side onions slices with a dash of lemon in it to give it a fruity fru fresh onion salad

N do not forget to serve ur people n you too n enjoy it with your people .

Kanjak ki thali(Puri,Chana and halwa)

Black channay(Kaley channay semi dry)

Ingredients:-
1. Black channay(chick peas)(boiled):-1 full medium to big bowl )depends on number of serves .

2.sendha namak:-(navratra salt)(3 to 4 tsp and depends on ur taste .

3.ginger chopped:-(2 to 3 tsp)

4.tomatoes chopped finely or grated finely(2 to 3 medium to large and depends on number of serves)

5.tumeric powder(1 to 2to 3 tsp)

6.red chilli powder(1/2 to ,1 tsp)

7.green chillies chopped(1/2 to more half tsp(very optional)

8.water(juz to give some water consistency slightly)(further explained below)

9.corriander leaves(Dania patta)(juz to garnish it)

10.corriander powder(dhania powder)(3 to.4 tsp)



11.jerra seeds (1 to 2 tsp)

12.garam masala powder(2 to 3 tsp)

Method:-

1.soak Kaley(black) channay overnight in water in  a flat steel bowl and cover it.

2.In the morning boil channas in a steamer cooker with water and it depends on cooker to cooker how many steams u need.Normally so the channas should not be tender so steam it properly and also not too much as it should not turn into too much soggy and too  much dry and it should have a bit of slightly  thick liquid cinsistency and yes once ur boiling then
put some salt (sendha namak) chilli powder,garam masala, if needed few chopped green chillies which is very optional,andnormally it takes 6 to 8 steams to 9 -10 steams.


3.once the Kaley channas are boiled completely then keep it aside for sometime.

4.In the meanwhile take a kadhai or a pan n and heat some oil,add jeera seeds n let it a but change colour very minutely,then add chopped tomatoes and chopped ginger and few chopped green chillies and some salt and tumeric powder,and red chilli powder and garam masala powder and then mix and stir it well n if needed with a stirrer mash it well so that no uncooked tomatoes or adark should come so should be cooked well and once it's done.

5.Then pour it over this channa  mixture over boiled channa n once again let it in simmer gas boil it n let it cook it properly for some time and in this stage you do not have to steam it as it is done already so if needed add some water coz see we HV to make it dry but with some thick water consistency  as mentioned before at the same time not a thin gravy one ,so water should be that way.

6.once done then finely switch off the gas and transfer it to a serving dishes with some garnish corriander chopped finely and and serve and enjoy .

rest will br uploaded soon.do pour in ur comments /suggestions.thanks all

Atta puris :-

Samak kay chawal(vrat kay chawal)

Ingredients

1.SAmak chawal:-1 katori (1 cup)

2.ghee:-1 to 2 to 3tsp

3.hing  powder:- a pinch

4.rock salt(sendha namak(vrat ka namak):3 to 4 tsp

5.jeera seeds (1 to 2 tsp )

6.jeera powder(2 to 3 tsp)

7.haldi powder (tumeric powder) :-1 to tsp(optional)

8.Water(little bit as required

Method-

1.soak 1 katori or 1cup of SAmak chawal for 10-15 mins thats it not more than that .

2.once its done ,then take a sauce pan or cooker depends what you have,like if you have a sauce pan then add heat a bit of ghee in a sauce pan or cooker then add hing powder a bit and then then jeera seeds n let it for a second slightly splitter and once done add soaked samak.

3.after putting samak rice according to the consistency add water .should not add too much water but yes it should be added that the samak chawal does not become too thick or very watery.

4.then add rock salt,jeera powder,then it's optional a bit of haldi powder if u want otherwise it's optional.

5.once you have added above things then if ur doing in a sauce pan then stir it and check it the consistency as n wen u need more water or less water that you ll have to check again and again and if you are doing in a cooker then 1 to 2 steams are enough but you ll have to check it.

6.once it's done switch off the flame and then at last garnish it with corriander leaves and serve it hot and transfer it to a serving bowl as required

7.serve it hot and enjoy your food.

Navratri special dry potato (sukhay aloo)

Ingredients
1.boiled potatos(big 4, to 5 or small 6 to 7)

2.chopped ginger(adarak)3 to 4 tsp

3.chopped green chilli(hari mirch)1/2 to 1tsp (optional)

4.rock salt (sendha namak )(navratri namak

5.red chilli powder(lal mirch)(1 to 2 tsp )

6.jeera seeds(cumin seeds)1 to 2 tsp

7.jeera powder(cumin powder)1 to 2 tsp

8.afsodetai powder(hing powder)a pinch

9.corriander leaves(dhania leaves(few pieces )

Method:-

1.boil potatos in a cooker.

Important note(exact whistles depends on cooker to cooker but normally for making dry potato max 4 to 5 whistles are enough but if you are not sure then give 2 whistles n switch off the gas n then once it opens then acc check )

2.once the potatoes are done then for a minute keep it in the warm water it should stay in the cooker so that if its a bit not done then juz by keeping it for a few minutes it will be done incase its needed .

3.strain the potatoes and then immediately rinse it with cold water as it will  be to hot and you can get burnt and so immmediately rinse it with cold water and it will bring down the temperature a bit down.

4.now its time to peel the potatoes and once potatoes are peeled then next step .

5.take a kadhai and preferably it should be non sticky as because if its too sticky then u ll be needing more oil which is too much oil is not good and   then it will quicky finish also which u need for another slot of your cooking .

6.Take a kadhai.and put some oil in it ,heat it up for  a  minute and once its heated up then immediately put hing powder and then jeera seeds and then some rock salt ,chlli powder and then jeera powder and then put boiled chopped potatoes and some chopped ginger .

7.stir it and yes if u see thats its sticky then u can increase a flame a bit for a minute and then a bit stiring not too much as it will become crumble up which we do not want .

8.this whole process will require 20 mins to max 25,MIns may be half an hour that too depends

9.once its done then swich off the gas and garnish it with some corriander leaves and  if needed transfer it in a serving bowl.

10.enjoy your navratri dry potatoes n fill up your tummy