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Wednesday, 26 October 2016

CHICKEN CURRRY/EASY CHICKEN CURRY/KASURI METHI CHICKEN CURRY.


Hi friends, I am here with yet another mouth watering Chicken recipe. For all the chicken lovers this is going to be a recipe that you can cook on daily basis with least efforts and at the same time a great one to taste. It goes good with both rice as well as roti. Honestly I have even tried it with paranthas and it tastes yumm!! A simple preparation made with simplest of ingredient available in most of the kitchens. So go ahead and enjoy this yummy recipe. Happy cooking!!


Preparation time: 10-20mins      Cooking Time: 40mins      Serves: 04 people

Ingredients: 


  • Chicken pieces (500gm, medium cut)
  • Onion (1 cup chopped, length wise)
  • Tomato (2 cup chopped ,length wise)
  • Ginger garlic (1tbsp, finely grated)
  • Oil (1tbsp)
  • Kasuri methi (1tsp)
  • Cumin seeds (zeera seeds)(1/2tsp)
  • Red chilli powder (lal mirchi) (1 tsp)
  • Turmeric powder (haldi) (1/2tsp)
  • Coriander powder (dhaniya) (1 tsp)
  • Garam masala powder (1tsp)
  •  Pepper powder(kali mirch) (1/4 tsp)
  • Salt (namak) (as per taste)

Method:
  • In a non stick pan add oil and heat. Add cumin seeds followed by kasuri methi n sauté for 10secs.
  • Now add the chicken pieces, a pinch of salt mix well and cover the pan with the lid and let it cook on medium flame for 5-10mins.
  • To this now add onions and cook till they turn translucent followed by addition of ginger garlic and cook for 5mins.
  • Add tomatoes and cook for another 5mins.
  • Once the whole mixtures starts leaving oil add the dry spices and saute for 3-5mins on high flame.
  • Lastly add 2 cups of water and let the chicken cook for 10 -15mins.
  • Garnish with kasuri methi leaves and serve hot with rotis or rice.







 
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CUCUMBER MARTINI



Cucumbertini  that’s what I love to call it. A very common mock tail served in most of the restaurants and the easiest one to make at home. A simple cooler made out of very basic ingredients is the best drink to quench your thirst on a hot summery day. So get going and try out this totally fun and refreshing drink. Do let me know how you liked it in the comments below. Keep chilling!

Prep time: 10mins.              Cooking time: NA        Serves: 02 people    
            
Ingredients:
  • Cucumber (2 in no, cubed)
  • Ginger juice (1tbsp)
  • Lemon juice (1tbsp)
  • Powdered sugar/sugar syrup (as per taste)
  • Soda (250ml, chilled)



Method:
  • Blend in all the ingredients using a blender, except for the soda.
  • Once the ingredients are blended well strain them in a separate container using a sieve.
  • Add chilled soda to it.
  • Serve in a martini glass garnished with a lemon slice. 







Monday, 24 October 2016

SPINACH COOLER/ SPINACH SMOOTHIE/ PALAK COOLER/ PALAK KA JUICE





Hi guys! I’m here with another really cool and healthy thirst quencher. As the name suggests it packs in the goodness of spinach and coolness of the cucumber. I love this drink and prefer it the thick shake way without straining it. It’s better than any other thick shake or juice available in the market, not to mention the heaps of sugar and preservatives they contain. So friends enjoy this soothing and green drink. And keep beating the heat!!


Prep time: 10 mins             Cooking time: NA             Serves: 02 people


Ingredients:
  • Spinach (1cup cleaned,chopped,pre-soaked in hot boiling water)
  • Cucumber (2cups cubed)
  • Apple (1 cup cubed)
  • Sweet lime (1 cup deseed and cubed)
  • Tender coconut (2 in no) [ you can use water if the tender coconut is not available]
  • Salt (optional, but a pinch is recommended for added taste )
  • Crushed ice (1 cup)


Method:
  • Using a blender blend in all the above mentioned ingredients to a smooth consistency, except the tender coconut and salt.
  •  Add tender coconut to achieve the desired consistency and volume. Add a pinch of salt
  • Serve in a tall glass garnished with a slice of cucumber or apple.





  




PAPAD KI SABJI/PAPAD NU SHAK(GUAJARATI)


Hi guys!! I’m back with a rather unusual recipe today. Papad ki sabji!!! For many it may sound quite unusual but yes there exists a dish made of out papads, and is very famous in Gujarati households. It’s the simplest Gujarati dishes that I know to cook and is done within minutes. Serves to be a great side dish or for times when you are not in the mood for an elaborate menu. You can make the dish with any kind of papad the simple urad dal papad or the flavored ones, anything of your liking. so what are you waiting for get going and make this easiest Gujarati cuisine. Happy cooking!! Any queries please post in the comments section below or you can mail me at recipesnliving@gmail.com.

Prep time: 5mins           Cooking time: 10mins         Serves: 04people
Ingredients:
  • Papad (4-6, depending on the size)
  • Cumin seeds ( ½tsp) 
  • Mustard seeds (½ tsp)
  • Fenugreek seeds( ½ tsp)
  • Red chilli powder (1 tsp)
  • Asafoetida (½ tsp)
  • Garlic (2-3 buds, finely grated)
  • Oil (1tbsp)
  • Coriander leaves (finely chopped, for garnishing)
  • Salt (optional)

Method:
  • In a pan, heat oil and throw in the cumin seeds and mustard seeds. Once they start to crackle, add fenugreek seeds.
  • Now add asafoetida, red chilli powder and garlic. Saute for a minute.
  • To this add 2 cups water and bring to boil. Break papad into smaller pieces and add to the boiling water.
  • Cook for 5mins till all the water evaporates and the papads become soft.
  • Garnish with coriander and serve hot.




Tip:
  • As the papads are already salted, be careful while adding the salt.
  • Instead of fenugreek seeds you can add kasuri methi (dried fenugreek leaves) also.



CARROT HALWA/GAJAR KA HALWA/ GAJAR HALWA





Hi friends, this is my first blog and what better than kick starting it with mouth watering recipe of carrot pudding more famously known as Gajar ka Halwa/Gajrela. As the Diwali is round the corner, what could be better than celebrating the festival with a warm bowl of Gajar Ka Halwa. In my opinion, this is one of the best deserts, which satisfies everybody’s sweet tooth. After marriage this was the first desert I learned to cook and surprised my husband, he relished it and still does. So the recipe is special to me, thus the first post of my blog!! I myself love the dish so much so that it’s become my signature desert for most of the parties happening at my place. So go ahead and enjoy the mouth melting feel of this heavenly preparation. Happy cooking!! 

PT: 15-20mins                    CT: 30-45mins                  Serves: 04 people

Ingredients:
  • Carrots(gajar) (500gm, peeled and grated)
  • Milk(doodh)  (350ml)
  • Ghee (clarified butter) (1cup)
  • Sugar (cheeni) (11/2 cup)
  • Almonds(baadam)  (finely sliced 2tsp)
  • Pistachio (pista)  (finely sliced 1tsp)
  • Melon seeds (magaz 1tsp)

Method:
  • Take a thick bottom pan. Add grated carrot to it. Now pour the the milk till the carrot gets completely immersed in it and let it cook for 10-15mins stirring occasionally in between.
  • To the above hot mixture add sugar and stir and let it cook for another 10mins
  • In a separate pan take ghee heat it. Add 1tsp of almonds n melon seeds to it n roast for a min. Now add this to the above mention pan containing carrot and sugar mixture.
  • Keep stirring the whole mixture occasionally while letting it cook for another 10-15mins till you reach the desired consistency.
  • Transfer the contents to the serving bowl and garnish with pistachio and remaining almonds.