Lazeez Murgh

Lazeez Murgh is one of the classic chicken dishes of Hyderabad. The origins of this dish goes way back during the times of Nizams. But often this dish is mistaken to that of a punjabi dish with similar name i.e. Lazeez Murgh Tikka Masala. Though some of the ingredients for both these dishes are same, the recipe is totally different. 

I got an opportunity to taste this dish in one of the Indian restaurants during my stay at the US. Just after a bite, I could make out this dish surely comes either from the kitchen's of Lucknow Nawabs or Hyderabadi Nizams. Not to my surprise, the chef was a Hyderabadi and from Old city. He was so polite and kind enough that when I asked, he shared the recipe to me without any hesitation (may be due to the 'Hyderabad' connection we both had in common). I was looking for this in all the restaurants I'd been too in Hyderabad and hardly came across the one which serves this dish baring few, one of them being 'Ohri's-Guffa' at Basheerbagh.

This is one such dish that surely makes any dining table royal just by it's rich aroma, tangy and spicy flavors. Definitely worth in any menu. So here goes the recipe:-

Cooking Time:  30 mins                                                                             Servings:  4
Preparation Time:  45 mins                                                                       Category:  Main Course - Non-Veg 

Ingredients:
========
Boneless Chicken - 250 gms
Tej patta/bay leaves - 2

Lazeez Murgh

Cloves - 4
Crushed Cinnamon sticks - 2
Red chilli powder - 2 tsp 
Turmeric powder - 1/2 tsp
Saunf powder - 1/2 tsp 
Yogurt - 1 cup
Amchur Powder - 1 tsp 
Garam Masala powder - 1 tsp
Coriander powder - 1/2 tsp
Onion paste - 1 cup (roast them for a couple of mins in a pan and then blend to a paste)
Ginger garlic paste - 2 tsps
Ghee - 2 Tbsps.
Salt to taste
Finely chopped coriander and roasted garlic cloves - for garnishing


Preparation Method:
=============

• Wash the chicken pieces thoroughly and drain them into a vessel.
• To it add turmeric powder, red chilli powder, ginger garlic paste, amchur powder, salt to taste, garam masala powder, coriander powder, yogurt. Mix them well and let it marinade for 30 mins
• Heat ghee in a cooking vessel and add bay leaves, cinnamon and cloves. Saute for couple of mins. Add saunf powder and mix well.
• Now add the marinated chicken, mix and cook for about 15 mins on medium flame.
• Add the onion paste to this and mix it gently. Then add 2 cups of water, close the vessel with a lid and cook for another 10 mins on medium to low flame.
• Open the vessel, mix for one last time and take the dish into a serving bowl.
• You can make a tempering with mustard, jeera, dry red chillies, finely chopped coriander and garlic cloves and garnish the dish else garnish it with finely chopped coriander and garlic cloves.
• Serve hot with steam rice, any Indian breads, chapathis, Hyderabadi Bagara rice or any rice dish.

Rice & Moong Dal Khichadi

Khichadi is an Indian dish made from rice and lentils. It is commonly considered to be a comfort food and is an all time favorite in many Indian homes. It is very healthy and a very delicious dish. A simple rice & cereal khichadi without any spices & onions, is generally given to babies considering its health & nutritional values. There are many variants of Khichadi. Simple Rice Khichadi, Masala Khichadi, Rice & Moong Dal Khichadi, Vegetable Khichadi being the most popular in India. There are many ways to prepare this dish. You can cook rice & dal together and then season it with spice mix or temper the spices initially and then add soaked rice & dal and pressure cook it etc. You may even add varieties of dal, fresh vegetables if you want to but the standard method and ingredients remain the same. This post is for Rice & Moong Dal Khichadi though.


Cooking Time:  30 mins                                                                             Servings:  4
Preparation Time:  20 mins                                                                       Category:  Main Course - Veg


Ingredients:
========

Rice & Moong Dal Khichadi

Rice - 2 cups
Split yellow moong dal - 1 cup
Sliced onions - 1
Slit & chopped green chillies - 2
Chopped coriander - 1/2 cup
Salt - as needed to taste
Ghee - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp (optional)
Ginger garlic paste - 1 tsp
Cumin sticks - 2
Cardamon - 4
Cloves - 4

Preparation Method:
=============

• Soak rice & dal in water and keep it aside (about 30 mins). Dal & Rice mix should be in 1:2 ratio respectively.
• Heat ghee in a vessel/cooker and add cumin, cardamom & cloves. Saute it for couple of mins and add chopped onions.
• When onions change to light brown in color, add cumin seeds, mustard seeds, chopped green chillies, ginger garlic paste and turmeric.
• Mix them well and saute for about 5 more mins. Add water (1:1/2 ratio). Rice & Dal mix is 3 cups here, so add not more than 5 cups of water approximately.
• Add 2 more cups, if you want the consistency to be semi-liquid.
• Add salt to taste and bring it to a boil. Now drain out the water from dal & rice mix and add it in the vessel/cooker.
• Stir carefully and pressure cook for 3 to 4 whistles or cook on medium flame until all the water is absorbed.
• When done, take it in a serving bowl and garnish with ghee and chopped fresh coriander.
• Serve hot with curd raitha or mango pickle

Natu Kodi Pulao

Pulav/Pulao is a rice based dish in which rice is cooked in a seasoned broth sauce which may contain chicken, meat, fish, vegetables or dried fruits. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Basmati rice is often used to prepare Pulav. Rice and all ingredients can be cooked together in the broth or rice is par boiled, the vegetables/meat/chicken, is cooked in rich spices and then the rice is added to stir fry with them.

The origin of this dish is from Middle East and it is a vast speard dish across Asia. Due to this, there are lot of variations to the recipe and its name viz. Pilav, palov, pilaf etc. In India, it is commonly known as pulav/pulao and again there are lot of variations to it due to many regional & cultural influences. I've seen many restaurants in Bangalore serving Chicken Pulao in the name of Hyderabadi Chicken Dum Biriyani and people relish it considering the dish served to them is actually Hyd Dum Biriyani.


Cooking Time:  40 mins                                                                             Servings:  8
Preparation Time:  20 mins                                                                       Category:  Main Course - Non Veg
 
Here is the recipe of Kodi Pulav

Ingredients:
========

Natu Kodi Pulav, served with dalcha & raitha

Chicken (bone/boneless) - 500 gms
Basmati Rice - 1 Kg
Sliced Onions - 2
Sliced Green Chillies - 4
Fresh Yoghurt - 2 TBsps
Chopped Coriander - 1 bunch
Curry leaves - fistfull
Ginger & garlic paste - 2 TBsps
Red Chilli powder - 1 Tsps
Turmeric powder - 1/2 Tsps
Salt - to taste
Garam Masala - 2 Tsps
Bay Leaves - 4 or 5
Ghee/Vegetable Oil - 2 TBsps


Preparation Method:
=============

• Wash chicken thoroughly and take it into a bowl. Similarly wash & soak rice into a separate bowl.
• Add half quantities of onions, green chillies, ginger garlic paste, salt (to taste for the quantity of chicken only), coriander & curry leaves and whole of red chilli, turmeric powders to chicken.
• Now add yoghurt and mix all the ingredients well. Let this marinade for 15 mins.
• Meanwhile, heat ghee/oil in a vessel. Add bay leaves & remaining half of onions, green chillies, curry leaves and saute them.
• When the onions turn golden brown add ginger garlic paste, chopped coriander, salt (we already added for chicken, so now add for rice only).
• Now add the marinated chicken to this, mix well and cook for 10 mins. Stir once in a while to avoid the spices sticking to the bottom of the vessel.
• Add 2 cups of water and let the dish simmer for 10 mins on medium flame or cook until it forms a thick gravy.
• Now add water again (One rice : One & half water), remaining garam masala powder. Give it a quick mix and let it come to a boil.
• Add the soaked rice in this sauce, gently mix it and close the vessel with a lid. Cook on high flame until the rice is half cooked.
• Lower the flame & close the vessel with a lid again until the rice is completely cooked. Turn of the stove.
• Serve Chicken pulav hot with a raitha & dalcha as side dishes.

Aloo Chaman

Aloo Chaman is a simple dish where aloo & corn is cooked in onion paste with a variety of spices. This dish was an experiment and am glad it turned out really well.  Here is the recipe...

Cooking Time:  30 mins                                                                             Servings:  4
Preparation Time:  15 mins                                                                       Category:  Main Course -Veg

 Ingredients:
========

Aloo Chaman

Aloo - 250 gms
Corn Kernels - 150 gms
Kasuri Methi - 2 tsp
Onions  - 2
Methi - 2 sticks
Coriander - 1 stick
Mustard seeds - 1 tsp
Jeera seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilli Powder - 2-3 tsp
Coriander Powder - 1 tsp
Saunf powder - 1 tsp
Garam Masala powder - 1 tsp
Salt - to taste
Vegetable/cooking oil - 2 Tbsp


Preparation Method:
=============

• Chop onions, blanch methi & coriander leaves and blend them along with chopped onions into a thick paste.
• Heat oil in a pan, add mustard seeds, jeera and chopped aloo cubes and saute them until aloo turns golden brown.
• Add corn kernels to this and mix the dish well. Saute for about 5 more mins.
• Now add all spice powders and crushed kasuri methi, mix and simmer it for about another 5 mins.
• Add the blended paste, salt and saunf powder to the dish and mix thoroughly. Let it simmer it for 10-15 mins. Keep stirring regularly.
• When the oil starts to ooze out, add a cup of water, mix well and simmer for another 3-5 mins.
• Turn off the stove when the gravy thickens, add garam masala powder, mix well and take the dish into a serving bowl.
• Garnish with finely chopped garlic & coriander or with carrot & cucumber slices.
• Serve hot with phulkas, rotis, steamed rice or any other masala rice.

Murg Hara Masala

Murg Hara Masala, as the name suggests chicken is cooked in hara (green) masala, generally a blend of mint leaves, coriander & green chillies. This dish is famous in Punjabi cuisine and mouth-watering delight. Some parts of India, even spinach is added to the hara masala. This dish can be made both in gravy style or as a starter. The starter is usually called chicken hariyali kebabs, boneless chicken is marinated in the hara masala and are grilled on skewers in a tandoor. In the gravy , chicken is cooked in an authentic style with great combination of hara masala & spices. This recipe is for the gravy version.

Cooking Time:  30 mins                                                                             Servings: 6
Preparation Time:  45 mins                                                                       Category:  Main Course - Non-Veg


Ingredients:
========

Murg Hara Masala

Chicken - 500 gms
Coriander leaves - 1 cup
Mint leaves - 1 cup
Green chillies - 5
Ginger garlic paste - 2 tsps
Lemon juice - 1 tsp
Red chilli powder - 2 tsps
Salt - to taste
Turmeric powder - 1/2 tsp
Kasuri Methi - 1 Tbsp
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Yogurt - 1/2 cup
Cooking/vegetable oil - 2 Tbsps
Tej pattha (Bay leaves) - 2 or 3
Cardamom - 3 to 4
Cinnamon sticks - 2
Cloves - 3 to 4

Preparation Method:
=============

• Wash coriander leaves, mint leaves. Along with green chillies, blend them to a fine paste.
• In a vessel, add chicken and all the ingredients, hara masala but for whole garam masalas (tej pattha, cardamom, cinnamon & cloves). Mix it and let it marinade for 30 mins.
• Heat oil in a kadai and add the whole garam masalas. Saute it for a minute.
• Now add the marinated chicken, mix well and cook for 15-20 mins. Stir it regularly to avoid the paste sticking to the kadai.
• Add a small cup of water and simmer it for another 5 mins or until the chicken is completely cooked.
• Turn off the stove, take the dish in a cooking bowl, garnish with sliced ginger sticks and serve hot.
• This dish goes well with steam rice or any Indian breads.

Paneer Tikka Masala

Paneer is a fresh cheese common in South Asian cuisine. In northern parts of the Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. It is also commonly known as Indian Cottage Cheese. Dating back to ancient India, paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine.

Paneer tikka is a dish made from chunks of paneer or paneer cubes marinated with spices and then grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a very popular dish that is widely available in India. When paneer tikka is served with a gravy, it is called paneer tikka masala. The recipe is simple but takes time for preparation. For all those who are wondering how to prepare this dish at him with out a tandoor, there is always an alternative. Generally, the marinated paneer & vegetable cubes are skewed & grilled in a tandoor. However, the alternative for this to prepare at home without tandoor is simply to roast them on a pan or tawa.


Cooking Time:  30 mins                                                                             Servings: 6
Preparation Time:  45 mins                                                                       Category:  Main Course - Veg

 

Paneer Tikka Masala

Ingredients:
========
For the Tikkas
----------------
Paneer - 500 gms
Bell Pepper - 1 each (Red, Yellow & Green)
Yogurt - 2 Tbsps
Red Chilli Powder - 2 tsps
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Jeera powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt - to taste
Ginger & garlic paste - 1 1/2 tsps
Red cooking color - a pinch
Cooking/Olive oil - 1 Tbsp

For the Gravy
---------------
Onions - 2
Tomato puree - 1 Tbsp
Kaju paste - 1/2 cup
Cream - 2 Tbsp
Green chillies sliced - 5
Saunf powder - 1 tsp
Kasuri Methi (crushed) - 1/2 cup
Ghee/Butter/Cooking/Olive oil - 2 Tbsp
Salt - to taste
Cinnamon sticks (small) - 4
Cardamom - 4
Cloves - 4/6
Coriander Leaves - 1/2 cup

 
Preparation Method:
=============+

• Blend onions into a thick paste and keep it aside.
• Slice the paneer into small square cubes or rectangular pieces. Cut the bell peppers too in the same shape.
• In a bowl, place these paneer & bell pepper cubes. Add turmeric, red chilli, coriander, garam masala, jeera powders, ginger garlic paste, salt, red color & yogurt.
• Mix them well so that all the spices are coated very well to the paneer & bell pepper cubes. All olive oil, mix well and let this marinade for 1 hour.
• Heat a pan and add 2 tsps of oil. Spread it along nicely and then add the marinated cubes. Roast them all well on both sides and keep aside.
• For the gravy, heat oil in a vessel and add all dry garam masala ingredients (i.e Cinnamon, cardamom & cloves). Saute them for couple of minutes.
• Add onion paste and cook for 2 mins. Then add tomato puree, green chillies and cook for another 5 mins.
• Now add kaju paste, kasuri methi, salt and saunf powder. Mix well & cook for another 10 mins until the gravy oozes out the oil.
• Keep stirring in regular intervals to avoid kaju paste stick to the vessel.
• Add a cup of water and let it simmer for 5 mins. Then, add the cooked tikkas to this gravy, mix and simmer for another couple of minutes.
• Turn of the stove and take this dish into a serving vessel. Garnish with freshly chopped coriander or curry leaves.
• Serve hot with Rotis, Naans, Chapathis, Bagara rice or Jeera rice. This dish goes particularly well with rotis & naans.

Grated Mango Chutney

Mango pickle refers to a variety of pickles prepared using mango. This is a very popular pickle in South India especially in Telangana & Andhra regions. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. These sometimes spicy pickles are also available commercially. This post is a variation where mangoes are grated to prepare a chutney-like pickle.

Cooking Time:  15 mins                                                                             Servings: 6
Preparation Time:  10 mins                                                                       Category:  Indian pickled chutney
 
Ingredients:
=========

Pickled Mango Chutney

Raw Mangoes - 4
Ginger garlic paste - 1 TBsp
Red chilli powder - 4 tsp
Turmeric powder - 1 tsp
Salt to taste
Mustard seeds - 2 tsp
Jeera seeds - 1 tsp
Red Chillies - 4
Curry leaves - 10 to 15
Cooking oil - 2 TBsp
Asafoetida - 1/2 tsp



Preparation Method:
==============

• Peel the skin off of mangoes, grate them and keep it aside. Throw off the seeds.
• Heat the oil in a vessel and add mustard, jeera seeds.
• When they start to splitter, add red chillies, curry leaves, turmeric powder, ginger garlic paste  and saute for a min.
• Add asafoetida, mix well and let it simmer for another min.
• Now add chilli powder, salt and mix thoroughly.
• Simmer the stove and cook for 10 mins. Keep stirring it at short intervals.
• Turn of the stove and let it cool. When done store in a tight air container.
• When refrigerated this pickled mango chutney will stay afresh for a week to 10 days.
• Along with ghee serve this pickle for hot steam rice, phulkas and for bread toasts with butter.

Tawa Surmai with Assorted Vegetables.

Fish is one of the main staple foods in many parts of Coastal India. Tawa Surmai or Tawa Macchi is a regular dish specially in Konkani, Mangalorean & Kerala cuisine. It is a very simple recipe where thick slices of King fish is marinated in aromatic spices are shallow fried. Other variations may include adding tamarind juice or fresh coconut paste. Again this post is a recipe with my own twist.

Cooking Time:  30 mins                                                                             Servings: 3
Preparation Time:  20 mins                                                                       Category:  Starters, Non-Veg


Ingredients:
========

Tawa Surmai with Assorted Vegetables

King Fish slices - 6
Ginger garlic paste - 2 Tbsps
Coriander seeds - 1 tsp
Sesame seeds - 1 tsp
Jeera seeds - 1 tsp
Red Chillies - 4
Pepper corns - 2 tsps
Turmeric powder - 1/2 tsp
Cooking oil/Vegetable oil - 3 Tbsps
Salt to taste
Lime wedges - 4
Freshly chopped coriander leaves - 1/4 cup

Preparation Method:
==============

• Wash fish slices in warm salt water thoroughly such that all the smell is gone. Keep them aside.
• Heat a tsp of oil in a pan and add coriander, jeera, sesame seeds, red chillies & pepper corns.
• Saute them for couple of minutes and let them cool. When done blend all these into a fine paste.
• In a bowl, mix the spices paste, ginger garlic paste, salt to taste & turmeric powder.
• Marinade the fish slices in this mix for about 15 mins in order them to soak all the spices well.
• Heat 1 Tbsp of oil in a tawa or pan. Add 2 marinated fish slices and shallow fry them until they are finely cooked on both sides.
• Repeat until all slices are cooked. Take them into a serving plate. Garnish with finely chopped coriander.
• Serve hot along with the assorted vegetables, lemon wedges.

For assorted vegetables,
---------------------------
Carrot - 1
Bell pepper - 1
Beans - 1
Corn kernels - 1/2 cup
Onion - 1
Salt to taste
Pepper powder - 1 tsp
Chat masala - 1 tsp
Chilli vinegar - 1 tsp
Cooking oil - 2 tsps

• Chopped all the veggies vertically.
• Boil them for 10 mins and drain out the water.
• Heat oil in a pan, saute all the veggies for 5 mins.
• Add salt, pepper powder, chat masala and vinegar.
• Mix well and take it into a serving plate.

Pav Bhaji

Pav Bhaji is one of the most popular Mumbai street foods. Pav means bread and Bhaji means vegetable dish in Marathi. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides. Pav Bhaji is so wholesome that you can have it as an evening snack or as a meal in itself. Many road side hand carts, kiosks all across the country serve this dish. It is also available in hotels and eateries serving fast food. If your kids at home don't like veggies, Pav Bhaji is a great way to get them eat veggies.

The recipe varies greatly as it is essentially a fast food dish which is prepared quickly. Many restaurants these days have come up with more varieties of Pav Bhaji like Paneer/Mushroom Pav Bhaji, Cheese Pav Bhaji etc. In this post, I am going to share my own recipe.


Cooking Time:  45 mins                                                                             Servings: 6
Preparation Time:  15 mins                                                                       Category:  Main-course/Snack, Veg


Ingredients:
========

Pav Bhaji

Potatoes,boiled and mashed - 5
Carrot, chopped - 2
Tomatoes,chopped - 4 
Onions,finely chopped - 3
Green Bell peppers (capsicum), chopped & remove the seeds - 2
Cauliflower, cut into small pieces - 2 cups
Green peas - 1 cup
Ginger & Garlic paste - 1 1/2 Tbsp
Red chillies paste - 3/4 cup
Badshah Pav bhaji masala - 3 Tbsps
Salt to taste
Turmeric powder - 1 tsp
Butter - 8 Tbsps
Bombay Pav - 12
Finely chopped fresh coriander leaves - 1/2 cup
Lemons,cut into wedges - 2




Preparation Method:
==============

• Boil carrot, green peas, cauliflower until they are soft. Drain out the excess water and keep the boiled vegetables aside.
• Heat 5 Tbsp of butter in a pan or kadai and add the onions. Saute them for a minute and add green bell peppers. Mix well and saute for another 2 mins.
• Now add ginger garlic paste, red chillies' paste and saute till onions & capsicum softens.
• Add turmeric powder, Badshah Pav Bhaji masala, tomatoes, salt. Mix well and cook for about 3-5 mins.
• Now add the mashed potatoes and boiled vegetables. Mash all the vegetables thoroughly using a masher. Keep adding small cups of water during the process until the entire dish's consistency becomes semi-solid. Let it simmer for 2 mins.
• Meanwhile, heat little butter in another pan and slice each Pav horizontally into 2.Cook these sliced Pavs on both sides till they turn lightly brown in color. Repeat this for all the remaining Pavs.
• Sprinkle some pav bhaji masala on the insides of these slices else spread little red chillies' paste.
• Serve these hot pavs along with hot bhaji & lemon wedges in a plate. Garnish the bhaji with chopped coriander and onions

PS: Badshah Pav Bhaji masala is readily available in may grocery stores and is the best one among all other brands which sell this masala

Jeera Aloo

Jeera aloo is another popular Punjabi dish with potatoes cooked with cumin and other spices. It is a typical tradition dish of North India prepared in every home. This simple dish is a real treat for all potato lovers. It is one of the simplest & easy fasting recipes. This dish can compliment any meal. Cumin has a unique nutty flavor and adds an earthy, strong essence to this dish.
Cooking Time:  15 mins                                                                             Servings: 4
Preparation Time:  10 mins                                                                       Category:  Main-course, Veg 

Jeera Aloo

Ingredients:
========

Large sized potatoes - 4
Cumin Seeds - 3 tsp
Mustard seeds - 1 tsp
Vegetable Oil - 2 tbsp
Finely chopped green chillies - 2
Turmeric Powder - 1/2 tsp
Finely chopped coriander - 2 tsp
Amchur powder - 1 tsp
Salt - to taste
Lemon juice (optional) - 1 tsp


Preparation Method:
=============

• Pressure cook the potatoes for 3-4 whistles, let them cool and peel of the skin.
• Cut these potatoes in to small cubes.
• Heat the oil in a non-stick pan and add cumin & mustard seeds. When they start to pop, add potatoes.
• Saute the potatoes until they turn light golden brown color.
• Add turmeric, chopped green chillies, amchur powders and salt to taste. Stir all these ingredients well and cook for 5 mins.
• Take it in a serving bowl and garnish with chopped coriander
• It can either be served with hot Indian breads, rotis, puris or as a side dish with daal

Punjabi Chole Masala

Chole masala is a popular dish in Indian and Pakistani cuisine. It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat and Rajasthan. It commonly cooked dry, with tangy spices. The main ingredient is chickpeas (called "Kabuli Chana" in India).  Indian food is all about layering of the flavors and spices in a particular order and this recipe teaches you how to do just that.

Though there are many variations of making chole, I've tweaked the punjabi chole masala recipe a little and here is the recipe


Cooking Time:  20 mins                                                                             Servings: 5
Preparation Time: 20 mins                                                                        Category:  Main-course, Veg

Ingredients:
=========

Punjabi Chole Masala

Kabuli Chana/Chick peas - 250 gms
Onions - 2
Potato - 1
Tomatoes - 1
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp
Sliced Green chillies - 4
Salt - to taste
Ginger & garlic paste - 1 tsp
Punjabi Chole Masala - 2 tbsp (ready-made Badshah chole masala powder)
Vegetable or cooking oil - 2 tbsp
Chopped coriander - 1/2 cup (for garnishing) 

Preparation Method:
==============

• Pressure cook kabuli chana and potato for 3 whistles. When done, keep them aside.
• Peel out the potato skin and mash the potato nicely.
• Cut onions and tomatoes into small pieces and blend them into a paste.
• Heat oil in a vessel and add cumin seeds. When they start to pop, add the boiled kabuli chana  and mix well.
• Saute for about 5 mins and add ginger garlic paste, green chillies and mix well.
• Now add the onions & tomato paste, mashed up potato to this and stir well. Cook for about another 5 mins.
• Add salt, red chilli powder, turmeric, Badshah punjabi chole masala powder and mix thoroughly and cook for another 2 mins.
• Now add a 2 small cups of water, mix well and let the dish come to a boil.
• Take the entire dish into a cooker bowl and pressure cook it for 2 whistles.
• When done, take the dish into a serving bowl and garnish with chopped coriander leaves.
• Serve this hot with Batura or Poori or Romali Roti or Phulkas along with sliced onions & lime

Out of the all brands which sell ready-made chole masala powder, I like "Badshah" brand. There are other good ones too like MTR, Everest, MDH etc but nothing beats the Badshah masala. Instead of getting the ready-made masala, we can prepare the same masala at home too and here is its recipe

Ingredients:
=========
Dry Red chillies - 3
Cumin Seeds (Jeera)  - 1 tbsp
Coriander Seeds - 1 tbsp
Shahi-Jeera(caraway seeds) - 2 tsp
Black pepper corns - 2 tsp
Turmeric powder - 1 tsp
Sesame seeds (til) - 2 tsp
Cloves - 8
Cinnamon - 5 sticks
Bay Leaf (Tejpatta) - 2
Green Cardamom - 8
Black Cardamom - 4
Dry Ginger powder - 2 tsp
Dry Mango Powder (Amchur powder) - 2 tsp
Rock Salt (Kala Namak) - 1/2 tbsp
Nutmeg powder - 1/2 tsp

Preparation Method:
===============

• Dry roast all ingredients one by one and allow them cool. No need to roast powder ingredients
• When all these ingredients are cool, grind them into smooth powder and store in air tight container.
• The shelf life of this powder is 3-4 months when stored in cool area.

Besan Jhunka (Pitla)

Junka is a dish prepared mostly in North Karnataka and Maharashtra region. It is also known as "Pitla". Its chief ingredient, gram flour (besan), is mixed with water to form a semi-liquid paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Jolada roti or Bhaakri. The combo-dish is also referred to as Junka bhaakar. This combo is a daily diet of people staying in rural areas of Maharashtra.

Known as poor man’s food, Jhunka bhaakari is definitely not poor when it comes to tingling the taste buds. This dish is an example of how common ingredients can be turned into a filling meal, something which you can eat every other day. Also, this traditional, quick and simple recipe comes in handy when you have  unannounced guests at home and you are running short of time, vegetables and ideas.

Since my ancestors hail from Maharashtra, Jhunka is one of the most common dishes at my home. This dish can be prepared in many ways but in this post, I'll share the one which I learnt from my Mom and generally prepare it with a twist of my own.


 Cooking Time:  20 mins                                                                             Servings: 4 
Preparation Time: 10 mins                                                                        Category:  Main-course, Veg 
 
Ingredients
=========

Besan Jhunka (Pitla)

Gram flour (Besan/Chickpea flour) - 1 cup
Onions - 2 chopped
Garlic Cloves - 4, crushed
Ginger flakes - 1 tsp
Green Chillies - 1 sliced
Whole Red Chillies - 2
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Cumin seeds/jeera - 1/2 tsp
Mustard seeds/Rai 1 tsp
Cooking Oil - 2-3 tablespoon
Coriander powder - 1/2 tsp
Water - 4 cups
Ajwain (Carom) seeds - 1 tsp
Mint leaves - 1/2 tablespoon finely chopped.
Curry leaves - 8-10
Fresh coriander leaves for garnishing - 1 tablespoon chopped


Preparation Method
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• Heat oil in a kadai and add cumin, mustard seeds, saute them for 20 seconds.
• Add curry leaves, crushed garlic, ginger flakes, red chillies, chopped onions, green chillies and saute them for 5 minutes.
• Now add ajwain seeds and cook for 1-2 minutes. Then add red chilli, turmeric powders and salt to taste, chopped mint leaves and mix well.
  Add 2 cups of water, mix well and simmer it to boil.
• Meanwhile, take the besan in a bowl and add 2 cups of water, coriander powder and mix well to a semi-liquid consistency.
• Add this mix to the boil and keep stirring the whole time to avoid lump formation of the besan mix.
• Keep stirring constantly until the besan is cooked properly.
• Turn off the stove and garnish the dish with chopped coriander.
• Serve hot with Bhaakri or chapathis or polkas along with chopped onions, lime and green chillies.

Chicken Lajawaab

Chicken Lajawaab, as the name suggests it truly is a special dish with rich ingredients. There is no one particular recipe as such for this dish. Depending on the region and the traditional background all across India, the recipe has been tweaked and twisted. However, the main essence and most of the ingredients are same. The recipe am going to share here is a twist of that followed in Hyderabad without missing the main essence and taste of the dish......

Cooking Time:  30 mins                                                                             Servings: 4 
Preparation Time: 20 mins                                                                        Category:  Main-course, Non-Veg

Ingredients
Boneless Chicken - 250 gms

Chicken Lajawaab

Onion paste - 2 cups (4-5 onions)
Cumin seeds - 2 tsps
Mustard seeds - 1 tsp
Pepper corns - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Red Chillies - 4-5 
Yogurt - 1 cup
Cashew Nut paste - 1/2 cup
Garam Masala powder - 1/2 tsp (optional)
Ghee - 2 Tbsps.
Salt to taste
Ginger flakes & finely chopped coriander - for garnish


Preparation Method 

• Wash the chicken pieces thoroughly and soak it in water for about half an hour.
• Heat ghee in a pan and add cumin, mustard seeds and pepper corns. Saute it for couple of mins. Add red chillies and saute for another 2 mins.
• Now add onion paste and saute until it starts turning golden brown in color.
• Add the cashew nut paste and mix well.
• After 2 mins, remove the chicken pieces from water and add them to this paste. Mix well and let it cook for 5 mins.
• Add red chilli powder, turmeric powder and salt to taste and mix well.
• When the dish starts to ooze out ghee, add yogurt and the chicken stock (water in which chicken was soaked). Mix well and let it simmer for 15 mins.
• Lower the flame, add garam masala powder and mix the dish well.
• Turn of the stove, take the dish into a serving bowl and garnish it with ginger flakes and chopped coriander.
• Serve hot with Indian bread, naan, romali roti or steam rice, pulav etc.