Dum Murg(Dum Chicken)

One of the most delicious and mouth watering non-veg dishes. Meat is marinated and cooked in low heat. You may replace chicken with Mutton or any other meat, but you need to adjust the cooking time accordingly. The recipe requires many ingredients but very easy to cook, so let's get started-

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Ingredients:

1. Onion- 4 big, chopped,

2. Chicken with bone- 1 and 1/2kg,- cut into big pieces

3. Ginger garlic paste - 1 tbs,

4. Whole spices- green cardemom-2, cloves-2, cinnamon- 1inch stick, mace blades- 1/2, Cumin seeds- 1/2tsb, black pepper- 5

5. Turmeric powder- 1/2 tsb,

6. Cumin powder- 1 tsb,

7. Coriander powder- 1tsb,

8. Red Chili powder - 1/2 tsb,

10. Garam masala - 1/2 tsb,

11. Yogurt/Curd - 1 cup,

13. Cooking oil- 4 tsb,

14. Ghee(clarified butter)- 2 tbs

15. Salt to taste.

Procedure:

Step 1 - At first we will marinate the meat. In a bowl take chicken, yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder and salt. Mix well and keep aside for at least an hour(over night is better).

Step 2: In a non stick pan heat oil and ghee together. Add all the whole spices. When they start crackling add the chopped onions. Cook the onions till they are golden brown.

Step3. Add the marinated chicken to the pan mix well and cover with a air tight lid. Cook in high heat for 10 mins.

Step4. Lower the flame and cook in low heat for another 20mins. Depending upon the chicken quality it may take little more time. At this moment open the lid add the garam masala mix everything well, cover the lid and cook for another 5mins in medium high heat.

Step: Serve hot with your favorite bread or any preparation of rice. Enjoy.

Double layered Mock tail (Non-Alcoholic)

Holy Ramadan month is here, we need to have some delicious but healthy drink to break the fast. If you are not fasting don't worry, you can enjoy the drink during this hot summer.

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Ingredients(for 2 glass):

1. Yogurt/curd - 1 cup,

2. Lemon juice - 1/2 cup,

3. Fresh water melon juice- 2 cups,

4. Ice cubes as needed,

5. Sugar - 2 and 1/2 tbs,

6. Roasted cumin seeds powder - 1/4 tsb

7. Salt to taste.

Procedure:

Step1: In a bowl take the yogurt/curd, a pinch of salt and 1/2 tsb sagur and mix well with a spoon. If the mixer is too thick add little water and mix well.

Step3: Take the serving glass and pour the yogurt until half the glass. Keep them in refrigerator until we make the 2nd layer.

Step3: In a blender jar pour the water melon juice, lemon juice, ice cubes, cumin powder, sugar and salt to taste. Blend until everything mix well together.

Step4: Take out the glass from refrigerator and pour the juice mixer from the blender slowly. Be careful to not break the lower layer of yogurt.

Step5: Garnish and serve chilled. Enjoy.

Black Chickpea (kala chana) Masala

Kala chana masala or black chickpea masala curry is a healthy recipe as chickpeas are full of protein. Because it is full of protein it is one of the must have dishes during Ramadan in our place. Not only it is healthy it is very testy as well. So, let’s get started 
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Ingredients:
1.       Dried black chickpea- 1 cup,
2.       Onion – 1 big, finely chopped,
3.       Tomato- 1 big, finely chopped,
4.       Ginger garlic paste- 1 tsb,
5.       Cumin seeds- ½ tsb,
6.       Coriander powder- 1 tsb,
7.       Cumin powder- ½ tsb,
8.       Chili powder- ½ tsb,
9.       Garam masala – ½ tsb,
1.   Oil- 1 and ½ tsb,
1.   Coriander leaves for garnishing,
1.   Salt to taste

Procedure:
Step1: Soak the kala chana/chichpea in water over night (or for 8-9 hours). Boil the chickpeas in a pressure cooker for 10-15mins.
Step2: In a frying pan heat the oil, add the cumin seeds wait until the seeds start cracking.
Step3: Add the chopped onions Wait until the onions become translucent. Add ginger garlic paste and cook for another 5mins in medium heat.
Step4: Add the chopped tomatoes, salt, cumin powder, coriander powder, chili powder mix all together and cook for 4~5 mins.
Step5: Add 1 cup water, the boiled chickpeas, mix all together, cover the lid lower heat and cook for at least 10mins. Check in-between, if it is too dry add ½ cup of water.
Step6: Open the lid cook the whole thing is medium high heat for another 5 mins. Add garam masala turn off the heat cover lid and give 5~6 mins sitting time and serve.

Soya Chunks Curry(Vegetarian)

Today we will make a curry with 'soya chunks' which is also called 'meal maker' or 'soya nuggets'. It is an easy to cook recipe :) ,as you may know I always try to share easy to cook but delicious dishes. This recipe can be served with plain rice, fried rice, roti, pathas whatever you like. So let's get started.

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Ingredients:

1. Soya Chunks - 1/2 cup

2. Onion- 1, finely chopped,

3. Tomato- 1 big, finely chopped,

4. Potato- 1 big,

5. Ginger-Garlic paste- 1tsb,

6. Cumin seeds- 1/2 tbs

7. Yogurt/Curd - 1/4 cup,

8. Turmeric powder- 1/2 tbs,

9. Coriander powder- 1/2 tsb,

10. Garam masala- 1/2 tbs,

11. Red chili powder - 1/2 tsb,

12. Salt- to taste,

13. Cooking oil- 2 tsb,

14. Fresh Coriander leaves- chopped for garnishing

Procedure:

Step1: Wash n soak the soya chunks in hot water until they become soft and doubled in size. Discard the water ,squeeze off the extra water and keep the soya chunks aside.

Step2: Peel and cut the potatoes into one inch sized cubes, keep them in water.

Step3: Heat the oil in a pan, add the cumin seeds. When they start crackling add the onions. Wait until the onions become translucent.

Step4: Add ginger garlic paste and cook for 4-5mins. Add the chopped tomatoes, potato squares and salt to taste. Cook for another 2~3 mins in medium heat.

Step5: lower the heat and add the yogurt/curd and cook in low heat for 2~3mins.

Step6: Now add turmeric powder, coriander powder, chili powder and 1/2 cup of water mix all together. Cover the lid and cook for 4-5 mins in medium high heat.

Step7: Open lid, add the soya chunks, 1/2 cup of water mix everything together. Cover lid and cook for another 4-5 mins in medium high heat, so that the soya chucks soaks all the flavors from the spices.

Step8: After 4-5 mins open the lid add the garam masala cover the lid cook for 2mins in high heat and trun off the heat. Give 5-10 mins sitting time garnish with fresh coriander leaves and serve. Enjoy your meal.

Mango Salsa

This is one of my favorite salsa during the summer. It is juicy, spicy, has wonderful color and texture and it can accompany any meat, biriyani or fried rice dish. The recipe is very simple and requires very few ingredients. Hope you will enjoy it.

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Ingredients:

1. Cucumber - finely chopped 1/2 cup,

2. Tomato - finely chopped 1/2 cup,

3. Ripe mango- finely chopped 1/2 cup,

4. Onion - finely chopped 2 tbsp,

5. Fresh Coriander leaves- 2 tbsp,

6. Lemon juice - 1tbs,

7. salt- to taste,

8. Mustard oil/extra virgin olive oil- 1tsb(I personally prefer mustard oil)

9. Fresh ground black pepper- 1/2 tbs,

10. Red chilli powder- 1/2 tbs

Procedure:

Step1: In a large mixing bowl, take all the ingredients. give it a good mix.

Step2: Cover the bowl and keep it in refrigerator for at least 15-20mins.

Step3: Take out the bowl and mix it well before serving.