Keema Kaleji

Keema Kaleji

Ingredients

Keema  - 250 Gram

Kaleji  - 250 Gram 

Curd  - 1 Cup 

Onion  - 4 Medium

Tej Patta - 1

DalChini Powder - 1/2 tbs

Moti Elaichi - 1

Jeera - 1/2 tbs

Red Chilli Powder - 1tbs

Salt To Taste 

Coriander Powder - 1tbs

Meat Masala - 1 1/2 - 2tbs (Ready Made ) Optional

Haldi - 1/2 tbs

Garam Masala - 1/2 tbs

Tomatoes - 2 Medium

Mustad Oil - 4 tbs

Method - Take A Pan Heat Mustad Oil Add Jeera , Dalchini , Moti Elaichi , Tej Patta then add finely chopped onions saute them untill onions turn golden brown and leave its oil then add kaleji and mix it well cook it for 3 to 4mins on high flame then add keema and add Salt mix it well cook it untill its done 70% add Spices - Red Chilli Powder , Coriander Powder And Haldi Mix It Well And Cover It And Cook It On Low Flame For 5 to 7 Mins Then Add finely chopped tomatoes and mix it well cook it for another 5 to 7mins then add Curd and mix it and cover it and cook it for 10mins on low flame then add garam masala and lemon juice enjoy with grilled pao.

Nankhatai

 Nankhatai

Ingredients

Maida  - 1 1/2Cup

Besan  - 1/2 Cup

Sugar  - 1/2 Cup

Ghee  - 1/2 Cup

Baking Powder -1/4 Tbs

Vanila Essance  -1/8 Tbs

Badam - Depends On The Quantity Of Nankhatai

Method :- 

1.Take A Mixing Bowl Add Ghee And Add Sugar Mix It Well. 

2.Then Add Maida , Besan And Baking Powder And Mix It well And Make A Soft Dough.

3. Grease Baking Tray With Litle Bit Ghee

4. Take a small portion of the mixture and roll it with hands to make a round ball. Press the ball by keeping it under the two palms and keep it on a greased tray.

5. Add Badam on the ball

6.Make as many cookies as you can with the mixture and keep them on a greased tray.

7.Preheat the oven for 1min at 160 degree centigrade. 

8.Now put the tray in the oven and bake it at 160 degree centigrade for 10 - 15 minutes. 

9.Open the oven to check it take out the tray from the oven and let it cool down for 5Mins

10. Now Shift it to the wire rack and let it be cool down then store it in a air tight box and serve with tea

Machali Jal Ki Raani Hai

Machali Jal Ki Raani Hai Macroni Ke Saath Khaani Hai

Grilled Masala Pomfret With Macroni

First We Need To Marinate Pomfret Wash Pomfret Very Well Now Take A Dish Or Plate Apply Some Cut On Pomfret Marinate It With - Namak , Adrak Lehsun Paste , Lal Mirch , Dhaniya Powder , Garam Masala And Nimbu And Keep Aside For Atleast One Hour 

Lets Start Making Macroni

Take A Pan Heat Some Oil Add 2 Finely Chopped Onions Saute On A Medium Flame Untill Its Golden Brown Then Add Spices - Namak , Lal Mirch , Haldi , Garam Masala , Dhaniya Powder And Chaat Masala Mix It Well When Its Leave Oil Add Tomato Pure Slowly Slowly Mix It Well Crush Some Kassuri Methi For Extra Flavour(Optional) Mis It Well And Cook It Untill Masala Leaves Oil Then Add Boiled Macroni And Mix It Well Cook It On A Low Flame For 5 To 7Mins And Garnish It With Hara Dhanniya Thats It

Now Its Time To Make Grilled Pomfret

 Take A Grill Pan Heat Some Oil Now Add Marinated Pomfret Add Cook It From Both Side Untill Its Golden And Cooked Well Sprinkle Some Chaat Masala And Nimbu Serve It With Onions And A Slice Of Nimbu And Macroni

Enjoy Grilled Masala Pomfret 

Makki Di Roti And Sarso Da Saag

 Makki Di Roti And Sarso Da Saag

First We Need To Boil Saag Take A Pressure Cooker Add Washed And Finely Cut Saag Add Lil Bit Salt And Half tbs oil Pressure Cook it And When Its Done transfer into the mixing bowl drain all Water And Keep Aside that Saag Water Now Mash Boiled Saag Very Well And Keep Aside 

Lets Make A Dough For Makki Di Roti 

Take Bowl Add 2Cups Of Makki Ka Atta Half Cup Of Plain Atta Add Salt , Lal Mirch And Garam Masala Add Water Nead it Very Well And Make A Dough

Lets Start Making Sarso Da Saag

 Take A Pan Add Ghee Saute Slicely Cut Onions Cook it Untill Its Golden Brown Add Mashed Boiled Saag Mix It Well Cook It On Low Flame For 5 to 7 Mins And Add Half That Saag Stock(Water) Cook It Another 5 To 7Mins Now Add 1tbs Of Makki Ka Atta In That Saag Stock And Mix It Well Now Add Stock In Saag And Mix It Well Add Spices - Namak , Lal Mirch And Lil Bit Haldi And Garam Masala Cover It For 10Mins On Low Flame Cook it Well When Its Done Keep Aside 

Now Lets Start Making Makki Di Roti

I don't Know Why Everyone Said That Making Of Makki Ki Roti is very difficult Even My Mom Also But I'll Tell u How We Can Make In Simple Steps 

Step1

Make A Small Ball Of Makki Ka Atta 

Step2

Dust Some Makki Ka Atta On Ur Floor Or Chakla And With The Help Of Ur Hand Press It Very Carefully Before Press Don't Frgt to Apply Some Water Then Press It Slowly Slowly And Put it On Tawa I Make 3 Roti's In One Time So U Can Also Make It When Its Done FromOne Side Turn it And Apply Some Ghee And Again Turn it Then Again Apply Some Ghee On Another Side Thats It Cook It Both Side Untill They Cooked Well Thats It

Aloo Matter Mushroom Curry

Aloo Matter Mushroom Curry

Method:-

• Heat oil in a Pressure Cooker. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and litle bit salt then sauté till golden 
• Add Spices - Haldi , Namak, Lal Mirch , Dhaniya Powder Mix It Well Cook It For 5 min on a low flame 
• Then add Aloo Mix It Well And Pressure Cook it For 3 to 4 Whistle on high flame Open Cooker And Mash All Aloo And then Add Matter And Mushrooms Mix It Well 
• Then add tomato pure and cook it for 5mins add water and pressure cook it  for 10mins on low flame 
• Then open it and add hara dhaniya and garam masala and cook it on low flame for 2 - 3 mins thats it serve hot with laccha paratha or plain rice

Boiled Egg Bhurji

Boiled Egg Bhurji

Boiled 5 Eggs Cut It into a small pcs Now Take Pan Add Oil Saute finely Chopped 2 Medium Onions untill its golden brown then add boiled Eggs Add Spices - Haldi , Namak , Lal Mirch , Dhaniya Powder , Amchur And Garam Masala Mix It Well And Cook It For 5 to 7 Mins On a Low Flame Garnish With Hara Dhaniya And Enjoy With Laccha Paratha Or Toast

Brain Chicken

Brain Chicken

• Take a Handi Heat Mustad Oil Add Dal Chini Powder , 3 Medium Chopped Onions then add Namak And Saute till the colour turned golden brown 
• Add Chicken 750gram and Cook it well untill the chicken cooked almost 70% 
• Then Add Spices - Chicken Masala , Dhaniya Powder , Lal Mirch , Haldi And Salt to Taste mix it well untill the oil seperate 
• Then add Chicken Brain ( Mash It Very Well Before Adding into Chicken ) mix It Well then Add Tomato Paste(5 Medium Tomatoes ko halka cut laga ke boil karo then peal it and thanda karke grind karo) and add into the chicken slowly slowly mix it well 
• And then 1Egg And Mix It well cook it for 5mins on low flame add garam masala and garnish it with Hara Dhaniya And add lemon juice(Optional) in the end serve with Rice And Chapati

Paneer Tikka

Honey Veg. Stick(Paneer Tikka)

Step1

First We Need To Marninate All ( Paneer , Capsicum , Onions And Red Muli ) Take A Mixing Bowl Add Curd 1Cup Add Spices - Haldi , Namak , Chaat Masala , Lal Mirch , Garam Masala , Kassuri Methi , lil bit Anardana , Adrak Lehsun Paste And 1 Nimbu Mix It Well And Keep Aside For 4 to 5 Hours

Step2

Soak Kebab Sticks In A Water For 30mins then make a Kebab Stick Arrange All Marinated In Sticks ( Onion-Paneer-Capsicum-Onion-Paneer-Red Muli) Then Take A Grill Pan Add Lil Bit Oil And Put All Ur Kebab Sticks On Grill Pan And Cook It Well

Step3

Cook It On A Low Flame For 8 to 9Mins Then Turn It And Cook It Again 8 to 9Min Then Turn Cook All The 4Sides Of Kebab Sticks Untill Its Cooked Well 

Step4

Now Take A Serving Plate Shift Ur Kebab Sticks From Grill Pan To Serving Plate Sprinkle Some Chaat Masala And Honey Enjoy With Tea Coffee Whatever U Like

Karan Dua

Karan Dua

(Availabe On WhatsApp) 

Hello Guys Let Me Introduce My Self - I am Karan Dua. I am 27 and happily single. I completed my schooling in 2007. Following my interest in animation, I left my graduation in the middle. I joined the Arena Animation Academy and accomplished a course in Animation Engineering.
This is when I hit the worst phase of my life. Even after trying as hard, I did not get a job. Then I decided to move on and started cooking. In no time, I fell in love with every minute thing even remotely associated with it. I spend most of my time in my ‘Pyaari si kitchen’ trying my hands at new dishes, experimenting and learning in the process, which can also be seen on my page. In simple words, it is the love of my life.
I am working currently as a trader cum investor in the stock market. However, I do not run away from dreaming big and which is why I will open up my restaurant by the name of “Mumma’s Food or Chatpati Delhi” one day.”