Murg Maharani

Murg Maharani is a Mughlai dish with a rich gravy made of onion-cashew paste and many other spices. This is a delicious rich and creamy Mughlai recipe of chicken and goes best with nan,roti,laccha paratha or even Pulav.

This is a favourite in my family…why that you will understand only after you taste it…

Here I have used boneless chicken,this dish can be made using chicken with bones too.

Ingredients:

To Make Spice Paste:
1 tspn Cumin Seeds
1 tbsp Coriander Seeds
1 tsp Fennel Seeds

1 tsp Sesame Seeds
2 Bay Leaves
1 Dry Red Chilli
1 Blade Mace
1 Inch Cinnamon Stick
2 Green Cardamoms
4-5 Cloves
12-15 Cashew Nuts
1 tbsp Ginger Garlic Paste
3 Green Chillies
2 Tbsp Coriander Leaves
1/4 cup Yogurt
1/4 cup Milk Powder
1 tbsp Dried Fenugreek Leaves
1/2 tsp Red Chilli Powder

To Cook Murg Maharani:
2 Tbsp Ghee
1 Onion (sliced)
Salt
500 gms curry cut boneless pieces of chicken.
Coriander Leaves finely chopped.

Method:
Clean and wash chicken pieces,keep it aside.

Heat a pan and on low flame dry roast the spices,start by adding Cumin Seeds,Coriander Seeds,Fennel Seeds,Sesame Seeds,Bay Leaves, Dry Red Chilli,Mace,Cinnamon Stick,Green Cardamoms, Cloves and Cashew Nuts.Roast till fragnant.

Remove from the flame and let it cool completely.

Add the roasted spices to a mixie jar along with Ginger Garlic Paste, Green Chillies,Coriander Leaves,curd,Milk Powder, Dried Fenugreek Leaves & Red Chilli Powder,add little water to form a smooth paste.keep aside.

in a pan heat ghee,add sliced onions and roast till translucent.

Add chicken pieces and roast on high flame for 2 minutes.

Add the prepared masala paste and salt and mix well.Add half a cup of water, reduce the flame cover the pan and let the chicken cook for 12 to 15 minutes or till tender.

when you open the pan after 15 mins there will be a layer of rogan(redissh oil) floating on top,that indicates your chicken is cooked.

This gravy thickens up quickly thus needs to be served immediately..

Remove in a serving bowl and garnish with chopped coriander leaves, server with naan or laccha paratha.

Happy Cooking!!!

Sameera.

French Fries

French fries, or simply fries ,chips or finger chips (, are long strips. of potatoes deep fried and mildly flavoured with salt and pepper.
There are various ways of making hotel style and McDonald style french fries,but this is a very simple way of making home style french fries…

I have a fond childhood memory attached to this dish, during those days every Sunday a hindi movie was telecasted on Doordarshan and my mom used to make a big batch of these finger chips to snack on with the movie..

So here goes the simple recipe…

Ingredients:

3 Big size long Potatoes.

Salt and Pepper as per taste.

Oil for deep frying.

Method:

Rinse the potatoes well in water and peel them.
Now slice each potato in slices having 1 cm thickness. Before slicing, you can remove the top and bottom part of the potato to get a square or rectangle shaped potato.
Then begin to cut them in sticks having 1 cm width, rinse these potato sticks for a couple of times in water to get rid of the starch.
In a bowl add some water and salt,keep the potatoes soaked in it.
Just before frying drain the potatoes in a colander.
Rinse the potatoes with running water. Drain all the water.
Then place them on clean kitchen cotton napkin.
Place the second half of the napkin above and press, pat and dry the potatoes. The potatoes have to be completely dried before you begin to fry them.
Heat oil in a kadhai. Keep the flame to medium-low or medium.Now add the potatoes in the oil. You can fry in two to three batches. Do not over crowd the kadhai.
Fry till the potatoes get cooked,and slightly golden in colour from outside.
Remove with a slotted spoon. place them on paper tissues again to remove the extra oil.
While still hot, sprinkle with some salt and pepper powder,toss the bowl to mix them well.
Serve immediately with some any dip or sauce of your choice.

Happy Cooking!!!

Sameera

Pyaar Mohabbat Sharbat

All drenched, and desperately looking for that one summer quencher to infuse some life back into you? The lanes of Old Delhi have the elixir you have been waiting for. Yes, the drink is called Pyaar Mohabbat Sharbat. If you happen to be in Old Delhi during summers then you must try this purani dilli delight.. The Pyaar Mohabbat Sharbat thela is slowly turning into a landmark in Old Delhi!

Nawab Qureshi, more popularly known as Pyaar Mohabbat Sharbat wala sets up shop opposite Jama Masjid from where he sells the refreshing drink for a mere INR 10 a glass.
The Pyaar Mohabbat Sharbat is very popular for its unique concoction,Watermelon chunks are added to flavoured milk to create a lovely pink hue.If you are not in Delhi still you can enjoy the goodness of this drink at your home…so here goes the recipe…

Ingredients:

2 cups Milk.

1 cup Finely diced Watermelon.

2 tbsp Rooh Afza/Rose Syrup.

Ice Cubes.

Method:

De-seed the watermelon and chop into very small pieces.

Combine ice cubes, rooh afza/rose syrup and milk in a mixing bowl and mix until well combined.
Add the diced watermelon to the milk and mix well.
Pour this into glasses and garnish with watermelon pieces.
Serve chilled.

Happy Cooking!!!

Sameera.

Beetroot Hummus.

Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.
Hummus is high in iron and vitamin C.
it usually garnished with live oil and chilli powder or some chickpeas also chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, , hard-boiled eggs can be used.

Hummus is great as a spread on sandwiches or burgers or wraps (rolls). It is also served in a lebanese meze platter.. You could also have it as a dip with fried, roasted or steamed veggies.

Best is to have hummus with pita bread and falafel.

Today we are making beetroot hummus,many other variations can be made by just replacing beetroot with parsley,avacado,roasted carrots,roasted bell peppers or blanched spinach.

While preparing hummus tahini is required. Tahini is a famous middle eastern spread made from sesame seeds and olive oil,same can easily be made at home or bought from market.If you don’t get it powder of roasted sesame seeds can be added instead.
I have also shared the recipe for plain hummus earlier, click on the link below to check it.
https://udarbharna.com/2013/03/27/hummus-with-pita-chips/

Ingredients:

2 cups of Chick peas( soaked overnight in 4 cups water and drained)

1/2 Beetroot,clean, peeled and chopped into pieces.

4 tbsp Olive oil.

10 cloves of Garlic.

2 tbsp Tahini.

1 tsp Cummin seeds.

1 tbsp Lemon juice.

Salt to taste.

Pinch of chilli powder.

Method:

Soak the chick peas (Kabuli chana) overnight.In a pressure cooker,cook with sufficient water upto 5 whistles.

Drain and let cool.Preserve the water.

In a blender mix together chickpeas,tahini, garlic,salt, beetroot,cummin seeds and lemon juice.
Blend well,now add 3 tbsp of olive oil and water from the chickpeas and blend till a smooth paste is obtained.

Remove the hummus in a serving bowl,top up with a tbsp of olive oil and sprinkle some chilli powder,garnish with parsley or corriander leaves and serve with Pita Chips or falafal.

Mezze platter, beetroot Hummus,falafel, cucumber and carrots sticks and fries.

Happy Cooking!!!

Sameera.

Strawberry Mastani

In Pune a meal is considered incomplete without a sumptuous glass of Mastani, Pune’s very own creation. Mastani is our very own thick mango milkshake topped with pieces of cut fruit, dry fruit,ice cream or whipped cream. The name comes from the legend of the famous Peshwa ruler Bajirao and his lover, the beautiful Mastani…

It is believed that Mastani was so beautiful, that when she would chew a paan (betel leaf), the red juice from the pan would be seen going down her throat in a streak.

The drink might have got the name as it is beautiful to look at.

Mastani can be made in various flavours like mango,Kesar pista, butterscotch and so on, today I am sharing recipe for strawberry Mastani.

Ingredients:
2 cups chilled Milk.

2 tbsp Strawberry Crush.

2 tbsp sliced Pistachios, Cashew nuts and Almonds.

4 scoops of Strawberry Ice cream.

6 ice cubes (optional)

Method:

Slice a few dry fruits like pistachios, almonds and cashews. Keep them aside.
Making Milkshake for Mastani:
In a blending jar mix together milk, strawberry crush,2 scoops of ice cream and ice cubes.
Blend to a smooth thick milkshake.
Making Mastani:
Pour this thick milkshake in 2 glasses,leave enough space on top for ice cream scoop.

Place a scoop of ice cream on top,sprinkle sliced dry fruits on top.

Serve strawberry mastani immediately with a spoon and a straw.

Happy Cooking!!!

Sameera.

Karari Roti

Karari roti is a very crispy rumali roti which is served in many restaurants mostly dhabas as a starter or appetizer. This is a very crispy and is usually had on its own without any side dish as it is topped with butter and spice mix.

Ingredients:

1/2 cup Maida.

1/2 cup Aata.

1 tsp Salt.

1 tbsp Oil.

Water for kneading.

2 tbsp Butter melted.

1 tsp Chilli Powder.

1 tsp Chat Masala.

Some zero no sev and chopped Coriander leaves for garnishing.

Method:

In a bowl add maida,aata and salt,mix well. Add water as required to make a soft dough,brush with little oil,cover and keep aside for 10 minutes.

Now divide the dough in 4 equal parts.

Take a portion and make a ball.
Now dust flour and roll it as thin as possible using a rolling pin.

Take an aluminium kadai or any large round vessel and place it on the stove upside down. Heat it for 5 minutes on medium heat

Brush the Kadai with some oil.
Gently place the prepared thin roti on it and let it cook on low medium heat for 30 seconds.

Use a tong to loosen the sides of the roti.
Cook the roti by pressing it using a cloth.

Once crisp,Take it out gently.

Repeat the process and prepare all the roti.

Take melted butter and add chilli powder and chat masala to it. Mix it well.Apply this mixture on the karari roti.

Sprinkle sev and chopped coriander on it.

Serve immediately.

Happy Cooking!!!

Sameera.

Chocolate and Salted Caramel Milk Shake

Milk shake is a cold sweet beverage loved by all age group,prepared from milk and mostly fruit pulps or flavoured ice creams or cocoa.

This one here,I have made a bit differently by using drinking chocolate and salted caramel sauce.It has a distinct flavor loved by all especially kids.

Here,I have used a fristed cup cake for garnishing,if not available this drink can be served without it or topped with chocolate/vanilla ice cream or whipped cream and some edible confetti.

This drink can be served with a meal or as a relaxing drink for scorching summer heat.

Ingredients:

1 glass Milk (cold).

4 cubes of Ice.

2 tbsp Salted Caramel Sauce.

2 tbsp Drinking Chocolate.

1 frosted Chocolate Cup Cake for garnishing.

Method:

In a pan heat milk till it comes to boil,add drinking chocolate and caramel sauce,mix well,let it boil for 2 minutes.Keep it aside,let it cool completely.

In a mason jar,place the ice cubes,pour in the cooled milk mixture,top up with frosted cup cake and serve immediately.

Tip:Recipe for salted caramel sauce:https://udarbharna.com/2020/07/23/salted-caramel-sauce/

Happy Cooking!!!

Sameera.

Spicy Potato

Potato is one vegetable which can be made in so many different ways,today I have made a very simple and spicy preparation which goes well with anything and everything..

Ingredients:

1 cup Potatoes boiled,peeled and chopped into cubes.

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asfoetida.

1 tsp Red Chilli Powder.

1/2 tsp Dhana Jeera Powder.

1/2 tsp Haldi powder.

1/4 tsp Amchur Powder.

1 tbsp Coriander Leaves chopped finely.

Salt to taste.

Method:

Boil,peel and chop potatoes into cubes,keep aside.

In a thick bottom pan heat oil.

Add mustard seeds,let it splatter add jeera and Asafoetida.Add dhana jeera powder,red chilli powder and haldi powder,mix well.Saute for a minute.

Add chopped potatoes and salt,mix well, on medim heat let it cook,stir once or twice in between till it turns crisp.

Don’t add water or cover the pan.

Add amchur powder and chopped coriander leaves,mix well.

Remove in a serving bowl and serve with dal rice or roti.

Happy Cooking !!!

Sameera.

Padwal Kachrya

Ingredients:

1 cup padwal,washed,deseeded and sliced thinly.

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asfoetida.

1 tsp Red Chilli Powder.

1/2 tsp Dhana Jeera Powder.

1/2 tsp Haldi powder.

Salt to taste.

Method:

In a thick bottom pan heat oil.

Add mustard seeds,let it splatter add jeera and Asafoetida.

Add sliced padwal and salt,mix well, on medim heat let the padwal cook,stir once or twice in between till it turns crisp.

Don’t add water or cover the pan.

Add dhana jeera powder,red chilli powder and haldi powder,mix well.Saute for a minute more.

Remove in a serving bowl and serve with dal rice or roti.

Happy Cooking !!!

Sameera.

Kobi Bhaji 2

There are various recipes of making kobi bhaji,north indian style,simple Maharashtrian style etc…

This one is made using malvani masala,is bit spicy and very flavour full.Malvani masala is easily available in market.Each malvani family has its own specific recipe for the same.

Here i have added potato,even green peas can be added to this recipe.Goes very well with Bhakri or chappati.

I have posted another recipe earlier  for kobi bhaji with green chillies…https://udarbharna.com/2012/05/16/kobi-cabbage-bhaji/

Ingredients:

1 cup Kobi(Cabbage)thinly sliced.

1/4 cup Potatoes, peeled and thinly sliced.

1/2 cup Onion finely chopped.

1 tsp Malvani masala.

1/2 tsp Haldi powder.

1 tbsp Oil.

1 tsp Mustard seeds.

1/4 tsp Asafoetida.

2 tbsp grated Coconut.

2 tbsp chopped Corriander leaves.

Salt to taste.

Method:

Wash,pat dry and thinly slice cabbage and potatoes,keep aside.

In a pan heat oil,add mustard seeds and Asafoetida.chopped onion and cook till translucent.

Add sliced cabbage and potatoes,malvani masala,haldi powder and salt.Mix well.sprinkle little water,cover and cook for 5 to 7 minutes or till the vegetables are cooked.

Add grated coconut and chopped Corriander leaves.Mix well.

Serve hot with bhakri or phulkas.

Happy Cooking !!!

Sameera.