Ras wale aloo ki subzi

Monday, May 27, 2019

ras wale aloo ki subzi

ingredients
boiled and peeled potatoes 3
coriander, cumin , black pepper powder and turmeric powder 1 tsp each
amchoor 2 tsp
hing [asafoetida] 1 pinch
small rai seeds 1 tsp
red chilly powder 1 tsp or more
ginger paste 1 tsp
salt to taste
1 tsp mustard oil

preparation

Heat the oil in a pan and put in the hing and rai and let it splutter. Meanwhile add 2 tbsp water to the powder masalas and make a paste, adding in the ginger paste too. Add this paste in the pan n stir for a while, till oil comes on top, now break the potatoes with hands and put in the pan, smash them with the back of the ladle and mix thoroughly while stirring everything.

Add salt and around 1 cup of water or more if thin gravy is required, give it a boil and the subzi is ready to serve. The subzi may be garnished with chopped coriander leaves.

Gujia Recipe - Nisha Madhulika

Gujiya Recipe in Hindi, Suji Mawa Gujiya, Sooji Gujiya, Gujiya Banane ki vidhi, Gujiya Banane ka tarika, Gujiya Kaise banaye Ingredients for Mawa Gujiya Plain Flour (मैदा ) - 2 cups ( 250 gms) Ghee (घी ) - 1/4 cup ( 60 gms) Mawa (मावा ) - 1/2 cup ( 125 gms) Semolina (सूजी ) - 1/3 cup ( 60 gms) Boora (बूरा ) - 3/4 cup ( 150 gms) Almonds (बादाम) - 10 to 12 (finely chopped ) Cashew nuts (काजू ) - 10 to 12 (finely chopped) Grated Dry coconut (सूखा नारियल ) - 1/3 cup Raisins (किशमिश ) - 1 tbsp Green Cardamoms (इलाइची ) - 6 to 7 Black pepper (काली मीर्च ) - 10 to 11 (coarsely grounded) Nutmeg (जायफल ) - 1/2 Ghee (घी ) - For frying How to make Sooji Mawa Gujiya : 1. Take Plain flour in a mixing bowl, make a hollow pit in it, add ghee (moen)to it, mix well with hands. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set. 2. For stuffing, heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium. 3. Take boora in a bowl, take out semolina, pour over the sugar. Roast dry fruits, such as cashews, almonds for a few minutes. Keep in the same bowl as sugar. 4. Slightly roast grated coconut, in hot pan for half a minute. Keep in same bowl. 5. Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium. 6. Add raisins to the bowl, take cardamoms coarsely grind them and add, grind black pepper as well, add and grate a nutmeg over it. Mix all ingredients well. 7. Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps. 8. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter. 9. Take the gujiya mould, keep the poori over the mould so that, the lower part of it comes above. 10. Put stuffing in the poori, grease edges of poori with water. Close the mould. Press well on the edges. Remove extra dough. 11. Open the mould, take out gujiya keep in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate. 12. Heat ghee to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame. 13. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low. 14. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise. Serving : 15. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.

Gujia Recipe - Mom's




  1. Brown Suji
  2. Add Sugar
  3. Add coconut
  4. Kishmish
  5. A Little bit of water to make 

Chicken Tinga Tacos

Thursday, May 9, 2019

DESCRIPTION

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link)cookbook (although I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).
SCALE 

INGREDIENTS

Chicken Tinga Tacos:
  • 3 tablespoon olive oil
  • 3 cup roughly chopped sweet onion
  • 6 cloves garlic, minced
  • 3–6 chipotle peppers in adobo sauce, chopped
  • 3 teaspoon dried oregano
  • 1 1/2 teaspoon ground cumin
  • 2 1/4 cup canned crushed fire-roasted tomatoes
  • 3/4 cup chicken stock
  • 1 1/2 teaspoon kosher salt
  • 9 cups shredded cooked chicken (rotisserie chicken works!)
For Serving:
  • 30 (6-inch) corn tortillas
  • 6 ripe avocados, sliced
  • 3/4 cup chopped fresh cilantro
  • 1 1/2 cup diced red onion
  • crumbled cotija
  • 3 lime, cut into wedges

INSTRUCTIONS

  1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
  2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
  3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
  4. Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

NOTES

Instant Pot Chicken Tinga Tacos: Blend all sauce ingredients (I did not saute them first). Add sauce to Instant Pot along with about a pound of chicken breasts. Cook on high pressure for 10 minutes. Shred chicken in sauce and serve.
Spiciness: I like to use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three.
Avocado Mash: I found my avocados sliding out of the tacos because I am a taco monster and things got a little messy. To make sure I got every ounce of avocado goodness possible, I mashed up the avocado, squeezed in some lime juice, sprinkled in some salt and a super light dusting of garlic powder, and spread that on my tortillas before adding the chicken.
CHAR YOUR TORTILLAS PLEASE: Place directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam. (If working on an electric stovetop, heat the tortillas on a warmed pan, and cover to steam.)
Find it online: https://pinchofyum.com/the-best-chicken-tinga-tacos

Chipotle with Tomatillo Salsa

To Chiplotle /Chilli reconstiuted
10 tomatillos
Garlic
Salt.

Blend all together
Subscribe to: Posts ( Atom )