Hello friends,first of all happy diwali to all bloggers  and readers so sorry friends for late posting but we know how busy we all in diwali preparations  finally now today i am bit free so here i am with all people favorite  one pot meal for party. 

Hyderabadi biryani : ingredients :  for rice : India gate basmati rice half kg,  salt to taste, goldi ee hyderabadi biryani masala 1 spoon and water 1000ml. Always remember water should be exact double as rice like (1cup rice 2 cup water).                                                                          For vegitables ingredients : ghee 2 table spoon, carrot 1 clean and cut in equal size cubes, french beans small baunch washed and diced same size of carrots, fresh peas 1 cup, and cauliflower  cut in small florets, hydrabadi biryani masala 2 tablespoon, water and salt  fresh coriander handfull. 

Method : wash and soke rice for 30 min. In a cooker add one spoon ghee mix rice goldi biryani masala and water and salt cook up to one whistle. Off the gas and let it rest. Meanwhile,  in a heavy bottom pan heat ghee add vegitables and cook for 5,6 Minute add goldiee hyderabadi masala and cook further add water salt to taste mix well remove rice from the cooker and add to vegis, mix with very light hand cook on low flame for 3,4 mins add coriander  its ready to serve. If you want more spicy version  than you can add extra red chiily powder and other spice  too. Like khadda garam masala.tezpatta and badi ilaichi,  cinnamon and staranis and black pepper.

Hot and new this season

Shahi paneer kofta

Hello friends, as i promise  you today i m posting this veg recipe  which is again very popular  in all age groups and its not spicy. very mild rich taste every one loves it.

Shahi paneer kofta : ingredients: (1) 200 gm cashew and almond soked and peeled and grind in smooth paste.  

                                                           (2) 250 gm onion roughly choped sauted till transparent and grind too make smooth paste. Both paste keep separate. 

                                                            (3) half kg malai paneer, 2 midium boiled and mashed potato,white pepper powder, salt to taste and cornflour for binding.  Mix all ingredients  together and make koftas deep fry or shallow fry  till golden in colour. keep aside. You can fill roughly grind dry fruits also in it while making koftas.                                                                                                                             (4) 1 teaspoon  shahi jeera,1/4 spoon black pepper, one spoon coriander powder,  2 midium stick cinnamon,2 bayleaf, 5 ilaichi small, 6 clove, one staranise . 2 tablespoon gingergarlic paste, 4 green chilli, 100 gm curd,  50gm cream, kewra water, ghee, salt to taste. Saffron soaked in milk or water for colour and taste if needed.  

Method : in a  deep nonstick  pan add ghee heat it now add all our whole spices to it saute well till smells good now add our onion paste we made and saute further. As it cooked a little more add our cashew and almond paste to it which we made earlier. Saute well till cooked but do not let it change colour now add ginger garlic paste coriander powder and blackor white pepper powder and slit green chiily to it and saute well now add curd and saute well as its ready to leave the side of vessel add little enough  water to it let it come to boil now add cream to it let it simmer for some minutes now add our koftas we made earlier  to it and salt to taste. Simmer and its ready to serve. Remember we are adding salt at the end  or our gravy will be curdle because it have cream and curd in it. Serve this in shahi looking bowl as well garnish with saffron we soked in milk or let it mix in all gravy to hav rich yellow  colour. Or keep gravy white and just garnish with saffron. 

You can serve this with small, small parantha,fulka, puri or pulav. Always remember to keep every food in party should be small size so make paratha also as puri size if you have naan in party cut it in to small triangle  picese  for not to waste many of our food as we r already stuffed with lots of mithai and starters. Specially kids are not much in eating main course .

 

Tomarow friends i m sharing with u my favorite one nonveg recipe and after that only sweet and kids favorite  recipes which not only kids but we all gonna love them all. Till then happy diwali and happy  shopping to all. 

             

               Hello friends, my todays recipe is again for our diwali party. Friends whenever we think of chickpeas we indians always thought of chhole bhature. But nowadays our youngsters are not much in chooles and haevy deep fried bhatures.  So friends our todays recipe is not fried and kids loved it a lot and actully they spend lot of money in foodmalls to have these kind of food.  

1 ) Hummus : ingredients  : 200gm Overnight  soked and precooked chickpeas,  half cup tahini paste --- tahini paste is  soked sesame seeds grind in mixi with spoon full of oil thats it,  juice of 3 lemons approximately  half cup, 150 gm olive oil or simply sunflower oil, 50 gm extra virgin olive oil for garnish, 3 garilc clove,  salt and pepper to taste,  paperica or Everest  kutilaal mirch powder, parsly thinly choped.

Method : in a best big enough  mixer jar mix all ingrediants together other than parsly and extra-virgin  olive oil and paperica. Grind this to smooth paste do not put in water use sunflower oil or olive oil to make smooth paste taste it and add more salt,  pepper or lemon juice if needed. Scrap this to a big serving  bowl drizzle  with extra virgin olive oil sprinkle  a dash of paperica and thinly choped parsly on it its ready to serve. 

Its not always neccesary to have hummus with falafal only for us indians we can serve this with our own favorite  mathri which is available  in everyone's  house these days coz of Diwali's favorite snack, chips, papad or even with garlic naan,cheese naan or even simple with Britannia crackers. instead of our regular chhole bhature this is bit extra healthy version of chickpeas and very popular in parties.  

                        

hot this season

Dry  fruits burfi

Hi friends, how are you all?  Today i m shareing with you my favorite  mix dryfruit burfi.

Ingredients : 1 cup almond powder,  1 cup cashewnut powder, 3/4 cup ghee, 1 cup milk powder,   pista, dry anjeer,  black and green manuka,   charoli,cashewnut,almond and khajur, all this half, half cup,roasted khaskhas 1 spoon,  2 same cup powder sugar,milk 2 table spoon, and ur favorite essence any like kevda,rose,kesar  and ilaichi powder, food colour if like. 

Method :  1--- in a prestige nonstick pan heat ghee, now add almond and cashew powder to it. Mix and saute well but let not change the colour .

                 2 --- in other pan take 2 cup water and 2cups sugar make a thik sugar surup add two spoon milk to it so that all impurities come up remove that. 

                  3 --- now add our kaju and badam powder mixture  to it saute well. If till the Mixture is not coming together to make roll add our milk powder to it and mix. 

                   4 --- in other pan dry roast our all roughly choped dryfruits other then manuka and khajur, now mix this to our almond and cashewnut powder mix saute well till mixture leave the border and form a nice dough. Add our ilaichi powder and essense of our choice and food colour if u like. 

                    5--- let this cool for a while,ha with a greesd hand make a roll of this and roll this in the  roasted khaskhas cool in room temperature and cut in 1cm thick pieces.                        Our dryfruit burfi is ready. 

Hello friends as you know everyday i m posting recipes for diwali party or any party. Till now i shared dips,  kebabs, tikka and chiken ball recipe  today i am going to tell u one recipe  which is too easy and most popular  in youngsters and kids. They always love to have easy and non messy food. 

But friends till now so many of us never know how easy it was. And these days if we serve full plate meal in the name of diwali party they sometime may not like the idea of traditional indian food then why not make it their way.

If its not happening my way than let it be their way my style.  It will be fun always to work with different kind of food.and its new kind of trend these days if we serve our guest and kids, youngsters any kind of paneer or chiken dish in gravy style with roti and all they may think its always every year same again and again. They tired a bit and our host  also tired making same food again and again so lets make some thing different and u can make it both style veg or non veg. 

Chiken roll : ingredients : 12 tortilla, or simply use home made fulka of maida or atta u can use multigrain atta too to make fulka.

750 gm boneless chiken breast clean and steamed or boiled with some salt and then shread apart keep aside ready. 

Half cup fried onion paste, half cup kaju and khaskhas paste, one tablespoon ginger garlic paste, one small spoon garam masala, Salt to taste.

Butter, thinly sliced onions,tomato,letuce or cabbage, mint chutney optional,  Coriander choped , hot and sweet tomato sauce, cheese grated, silver foil to make wrap. 

Method : in a nonstick pan heat some butter now add onion  paste and kaju khaskhas paste to it saute well add gingergarlic paste, garam masala and salt to taste saute well  till masala leaves the side now add our shredded  chiken to it mix well and and simmer for 3 mins dont over cook coz our chicen is already steamed. Keep aside. Check  this for salt coz our chiken and butter we r useing already have salt to it. 

Now take one tortilla or fulka we made brush it with tomato basil butter we already learn in our last segment. Put some mint chutney  on it now step by step put letuce, onion and tomato thinly silced, now put our ready chicken on it . put some hot and sweet tomato sauce sprinkle some grated cheese and dhaniya parsly on it now add a pinch of blackpepper powder and salt on it. 

Now start rolling it tightly and lastly wrap this in our silver foil close  from both side one by one made all our rolls ready and wrap in foil. While serving u can directly heat this in oven or on grill or let serve it cold too.

In case of veg you can use paneer too other ingredients and method same while makeing wrap u can use cabbage and grted carrots too. 

Hello  friends, how are you all? Friends i am so sorry yesterdays cant post  any recipe  but as we all know just like you friends i am also busy in diwali preparation.all house cleaning and all for now or else it will be too late.

Today i am posting the recipe which u can use with any kind of tikka, fish fingers or just with bread or any kind of paratha. 

1) Tomato basil butter : 125 gm slab of butter on room temperature, 3 teaspoon tomato puree, bunch of fresh basil, 1small garlic clove, pinch of salt and black pepper. 

Method : in a borosil glass bowl take butter and whip it until fluffy, add tomato puree, thinly choped fresh basil, choped garlic, pinch of pepper and salt now store this in a tin  and refrigerate until needed.

2) Herb butter: 125gm butter,  bunch of fresh chives and basil, rosemary,and parsly, 1garlic clove, 2small red shallots, or half red onion finely choped, 1teaspoon yelloq mustard paste ,pinch of salt pinch of nutmeg, remember only pich of salt as butter is always salty.  

Method : in a borocil bowl whip butter till soft pick and fluffy, mix thinly choped all other ingredients  to it and store in butter box until needed.

You can serve this with any paratha or while making pizza and burger or sandwich or just brush it on tikkas u r making on grill. 

3) Yogurt dip with herbs : hung curd 1cup, bunch of fresh chives, basil, parsly or coriander, 2small red shallots, 1teaspoon sugar, pinch of salt and black pepper, extra virgin olive oil optional. 

Method : in a bowl mix hung curd and thinly choped all herbs we have and other ingredients and mix well. Your herb dip is ready to have with any fry meat dish, fish, chicken or just even with boiled potatos or any king of bread toast, or paratha. 

4) curd dip with vegis : 200gm hung curd, thinly and finely choped- carrot, cucumber, shallots, french beans, tomato deseeded and beetroot, blanch beans, carrot and beetroot.all this vegis half cup each or less, salt to taste sugar and black pepper powder, coriander or parsly thinly choped you can add thinly choped 2green chiilies as well. 

Method : in a large borosil bowl  take  hung curd and all our thinly finly choped and blanched vegis and other ingredients mix well. Your exotic dip is ready to serve. 

You can use  mango, papaya,all and any kind of melon and other fruits of your choice  to make the fruity  dip dnt use chiily and coriander but you can use chat masala and crushed black or white peppers and sugar and salt to taste.

Cutting all this vegis finely is not a easy core but you can make it possible if you have any good quality chopper and hand blender like Phillips or maharaja whiteline which i also use in my kitchen.

 
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Hello friends, sorry yesterday  i post only one recipe so here is the nonveg version  of potato cheese ball is chicken surprise.

1) chicken  surprise : ingredients : half kg boneless chiken mince, 2 midium onions,  jalapeno  chilly, or green chiilis, coriander choped, gingergarlic paste, pepper powder, salt to taste, cornflour,breadcrubms, mozzarella  cheese  cut in to small cubes, one boiled and mashed potato for binding.

Method : in a large bowl mix boiled mashed potato chicken mince, thinly cut onions,chilly, salt, black pepper crused or powderd, coriander choped, gingergarlic paste and mix well with your hand. Now useing same method we use for potato cheese balls make all chicken balls ready with mozzarella  cheese inside it and use same method for cornflour mixture first roll these ready balls in dry cornflour  then wet cornflour  mixture  and finally in breadcrumbs. And deep fry them in hot oil Little more then we fry our potato cheese balls but not much as chicken will get dry because  of over cooking you will get to know while cooking by practice. And its ready serve this chicken surprise  with any chutney, sauce or meyonise.

Potato cheese balls and chiken surprise  these two are everybody's favorite  in party just make sure you make good quantity  of these and refrigerate so that if one batch finish  you have other batch handy. Only dip in cornflour  mixture and breadcrumbs and deep frying is remain. U can adjust spicyness by your choice. In the evening two more recipes aone paneer and one fish for your Diwali party and a dip till then happy cooking and smiling to all my friends, take care.