If you think about what to make at the Indian Festival, then you’d consider the Laddu or Laddoo. It is a sphere-shaped sweet recipe. You need only less number of ingredients to make it very quickly. I’m going to share with you the Coconut Jaggery Laddu recipe using jaggery and grated coconut. Let’s get started!
Take a pan, add 1 tsp of ghee and 2 cups of grated coconut. Fry it well for 7-8 minutes with low heat. Optionally, you can add fried cashews and raisins. Put 1 cup of jaggery and mix it well until jaggery melts.
As a last ingredient, add 1/4 tsp of cardamom powder and mix it well. Turn off the flame and transfer the mixture to a plate immediately. Let it cool down for 5 minutes. Take the small-sized ball to make laddu. It’s ready to serve!
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Like to spice up your coconut milk rice with sambal? Let me give a clue to you, and it’s a famous Malaysian dish. I hope You’ve guessed it. I tried this week and enjoyed it. I tell you the “Nasi Lemak” recipe, and you try it yourself to enjoy the taste. Let’s get started!
20 Dried Red Chilly [soaked in hot water for 10 minutes]
4 medium roughly chopped Onion
8 cloves Garlic
4 pieces Dried Anchovies [Nethili Karuvadu]
A small piece of Ginger
4 tbsp Oil
1/4 cup Peanuts
1/4 cup Dried Anchovies
1/2 tsp Chilly Powder
Salt
1/4 tsp Turmeric Powder
3 tbsp Tamarind Juice
1 tbsp Sugar
half sliced Onion
Step 1 – Making Coconut Milk Rice:
Take 1 cup of raw rice and soak it for 20 minutes. Put the soaked rice in a cooker. Add eight garlic cloves, one piece of sliced ginger, one medium sliced onion, and four pandan leaves.
Pour 2 cups of coconut milk along with a half cup of water. Finally, add salt as per your need. Close the lid and cook it for three whistles with medium heat. Coconut milk rice is ready, and keep it aside for serving.
Step 2 – Making Sambal:
Get 20 pieces of dried red chilly, soak it in water for 20 minutes, and add the soaked red chilly pieces into the mixie jar. Put four medium-sized and roughly chopped onion into it. Add eight cloves of garlic and four dried anchovies. You can add more anchovies according to your taste preference. Add a small piece of ginger, and little water to make a smooth paste in a mixie.
Add 4 tbsp of oil to a vessel and keep the flame with medium heat. Add 1/4 cup of peanuts and fry it well. Keep the fried peanuts aside for later use.
Put 1/4 cup of dried anchovies, 1/2 tsp of chilly powder, required salt, 1/4 tsp of turmeric powder, and fry it well. Keep this fried anchovies mixture too aside.
Add the ground sambal paste made earlier from the mixie jar into the same vessel. Add little water to the mixie jar, mix it well, and add its water into the vessel. Add required salt as per your preference and mix it well. Cook for 10-12 minutes until oil separates.
Pour 3 tbsp of tamarind juice extract and 1 tbsp of sugar into it. You can adjust the quantity of tamarind according to your taste. Cook it for a minute. Add half onion into it, but this time it is sliced onion. It’s time to add earlier fried anchovies and mix it well. Simmer the flame and cook it for 5 minutes. Now, sambal is ready!
Serving Nasi Lemak:
You serve the nasi lemak rice in a banana leaf. It goes well with fried chicken, but it is optional. Put your boiled egg, sambal, fried peanuts, sliced cucumber, fried anchovies to enjoy your nasi lemak!
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Would you like to make chicken fry crispy and crunchy? I had this thought in mind to make it one day. This week I made this recipe following the famous Delhi-style special chicken fry. Of course, it was crunchy and crispy, and I enjoyed it. Let’s get started!
Take 1 kg of chicken in a bowl. Make slits on all the pieces. Add required salt and mix it well. Pour 4 tbsp of extracted lemon juice over it. Add 2 tbsp of garlic ginger paste and mix it well. Let it rest for 30 minutes.
Again add the following ingredients into the mixture. The list is 1 tbsp of chilly powder, 1 tbsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of pepper powder, 1/4 tsp of turmeric powder, 1 tsp of garam masala, 1 tbsp of chaat masala, 3 tbsp of gram flour (besan), 2 tbsp of cornflour, and 2 tbsp of curd.
You can add 1 tbsp of Kashmiri chilly powder for color. Or you choose your choice of color. Mix it well. Marinate it overnight or at least 2 hours.
Step 2 – Making Fried Chicken:
Heat oil for deep frying. Keep the flame with medium heat. Add the marinated chicken pieces one by one, and do not mix it immediately for 2-3 minutes. Flip it over then and there. Fry it for 4-5 minutes. You can remove those frying chicken pieces from the oil. Let it rest for 2-3 minutes. Keep the flame with medium-high heat this time. Fry it again for 1 minute. Now the crispy Fried Chicken is ready! Fry the rest in batches. It’s ready to serve, and you can enjoy it with mint chutney.
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Do you love to make pulao with mutton? Then, you must read this recipe. This Mutton Yakhni Pulao is a recipe that uses mutton stock teamed up with basmati rice and whole spices. Why wait? Let’s get started!
Preparation Time: 10 mins
Cook Time: 1 hr 20 mins
Recipe Servings: 4
Total Time: 1 hr 30 mins
Ingredients for Spice Bag:
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Pepper
3 piece Cinnamon
1 Star anise
8 Cloves
6 Cardamom
1 Black cardamom [optional]
1 Mace
Nutmeg [a small piece]
1 tsp Fennel Seeds
Ingredients for Pre-preparation:
2 cups Basmati Rice
3/4 kg Mutton
3 Green chilly
1 medium sliced Onion
1 piece Ginger
10-12 Garlic
Salt as needed
2 cups Water
Ingredients for Mutton Yakhni Pulao:
3 tbsp Oil
2 tbsp Ghee
1 piece Cinnamon
5 Cardamom
5 Cloves
1 Bay leaf
1 tsp Cumin seeds
1 tsp Pepper
2 sliced Onion
1 tbsp Ginger Garlic Paste
7 slits Green chilly
1 cup Curd [without sour]
1/2 Lemon
2 cups Mutton stock
Salt as needed
Step 1 – Soaking Rice:
Take 2 cups of basmati rice in a bowl. Wash and soak it for 30 minutes.
Step 2 – Mutton Pre-preparation:
Let’s make a whole spices bag. Take a cheesecloth or any other washed clean cotton cloth. Add all the ingredients listed for the spice bag one by one on the fabric. Tie it tightly and keep that aside.
Get ready with the pressure cooker and add 3/4 kg of mutton into it. Put the prepared whole spice bag into it. Add three green chilly, one medium-sized sliced onion, one piece of ginger, and 10 to 12 garlic pods into it.
Add required salt and pour 2 cups of water. Keep the flame with medium heat. Close the cooker with lid and wait for 5-6 whistles until mutton tender. Remove the spice bag. Separate the mutton pieces and remove ginger and green chilly as well. Filter the mutton stock for later use.
Step 3 – Making Mutton Yakhni Pulao:
Heat the heavy bottom vessel with medium heat and pour 3 tbsp of oil into it. Add 2 tbsp of ghee, one piece of cinnamon, five cardamoms, five cloves, and one bay leaf.
Add 1 tsp of cumin seeds, 1 tsp of pepper, and fry it for 30 seconds. Put two sliced onions and saute them for 4-5 minutes. Add 1 tbsp of ginger garlic paste, seven green chilly with slit, and fry it for 2-3 minutes until the raw smell disappears.
Add the cooked mutton pieces and mix it for a minute. Pour one cup of curd that is without the sour. Squeeze the 1/2 lemon to spread the extract over the mixture and mix it well. Pour the 2 cups of mutton stock along with the required salt.
Allow it to boil, and then add the soaked rice into it. Mix it well. Cover it with and cook for 10 minutes with medium heat. After that, this time seal it with aluminum foil. Cover it and cook for 15 minutes with low heat. Turn off the flame and let it rest for 20 minutes. Now, the Mutton Yakhni Pulao is ready to serve!
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This week I’d share with you a simple hot milk cake recipe. This cake has a simple texture, and it is soft and fluffy. It tastes so good, and let’s start preparing it!
Let’s make cake batter as a first step. Get ready with two eggs in a mixie jar and 1/4 cup of refined oil. Add 3/4 cup of sugar to it. Blend it for 2 minutes and take this stuff in a bowl.
Get 1 cup of all-purpose flour, 1 tsp of baking powder, and a pinch of salt in a mesh. Sift it well and mix it in one direction. Keep this partially prepared batter aside.
Take a vessel and pour 1/2 cup of milk into it. Put 3 tbsp of butter too once it is at room temperature. Turn on the flame with medium heat. Heat the milk till it boils. At this time, add 1 tsp of vanilla essence into it. Mix it well and turn off the flame now.
Pour the hot milk into the prepared cake batter and mix it well. It’s time to get ready with batter in a cake pan. Grease the 8-inch sized cake pan with either oil or butter. Dust some flour over it. Swirl to coat the flour on all the sides. Add the batter into it. Tap it to avoid air bubbles. It is ready for the baking process.
Step 2 – Making Hot Milk Cake:
Place a stand and preheat the pan for 10 minutes with medium heat. Place the cake batter over it. Cover with lid and cook for 35-45 minutes with low heat. Check with a knife or toothpick by pricking. The toothpick or the knife comes out clean. The Hot Milk cake is ready. Let it cool down. It’s ready to serve!
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I like to share the noodles recipe with you all. Yes, the Hakka noodles recipe with vegetables and sauces. Most children like noodles, and let them have it homemade with restaurant-style flavor and taste. Let’s get started!
Boil 2 liters of water in a pan. Add preferred salt, 1 tbsp of oil, and let the mixture boils well. Put that 150 g of noodles to it and cook for 4-5 minutes with medium heat. Do not overcook the noodles as it breaks then. Drain off the hot water and rinse the noodles with normal water.
Step 2 – Making Veg Hakka Noodles:
Take another pan and keep the flame at high heat. Pour 2 tbsp of oil along with 5 to 6 chopped garlic with it. Fry it for a minute. Then add one sliced onion, and saute it for a minute.
Add one sliced carrot, one small piece of capsicum, and cook for a minute. On top of it, add a quarter of a cabbage, and cook for 3-4 minutes with high flame.
It’s time to add all sauces. Add 1 tbsp of soya sauce, 1 tbsp of tomato ketchup, 1 tbsp of chilly red sauce, 1 tbsp of vinegar, and mix it well.
Put all the cooked noodles, and mix it for 2 minutes. Finally, add 1 tsp of pepper powder, required salt, and mix it. Turn off the flame as the veg hakka noodles are ready to serve!
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Surprise your kids with this chocolate cake. You make it yourself, and your kid would love it! No worries if you don’t have whipping cream to make the ganache. You can instead use milk and cocoa powder for it. Let’s get started!
Take a 6-inch cake pan and grease it with either oil or butter. Dust some flour over it. Swirl the pan to get coated with flour from all the sides. This step ensures the cake won’t stick with the pan. Take a bowl and add 1/3 cup of refined oil in it. Add 1/3 cup of curd, 1/2 cup of powdered sugar, and mix it for a minute.
Put 1 cup of all-purpose flour, 1/4 cup of cocoa powder, 1 tsp of baking powder, 1/2 tsp of baking soda, a pinch of salt, sift these dry ingredients well. Mix it gently using the cut and fold method.
Take 1/2 cup of milk and add it gradually. Mix it gently using the cut and fold way till the batter gets a smooth consistency. Add 1 tsp of coffee powder, 1 tbsp of hot water, and mix it well in a separate bowl. Pour this mixture into the batter. Add 1 tsp of vanilla essence and mix it well. The batter is ready.
Step 2 – Making Chocolate Cake:
Take a vessel and place a stand or any plate upside down in it. Cover it with the lid and preheat for 10 mins with medium heat. Place the cake pan over it. Cover it again and cook for 40-45 minutes with low-medium heat. Timings may vary, do check your cake after 30 minutes. Check with a knife or toothpick by pricking. The knife or toothpick comes out clean. The cake is ready, and let it cool down.
Step 3 – Making Chocolate Ganache:
Add 1/3 cup of cocoa powder and 1 tbsp of cornflour in a saucepan. Mix it well without lumps. Add 1/2 cup of sugar, and mix it well.
Take 1 cup of milk and add it gradually. Turn on the flame now with low heat and keep stirring continuously for 10-12 minutes until it turns thick. Add 2 tbsp of butter, and mix it for a minute. Now ganache is ready! Let it cool down for 5 minutes.
Step 4 – Garnishing Chocolate Cake:
Get the cake on a plate and glaze it with ganache. Take care that the ganache is not hot while glazing. Garnish it with grated chocolate. Please keep it in the fridge for 1 hour before serving.
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How about you hit two birds in a single stone? I mean, why not you make fried chicken and chicken biriyani. Yes, let me share the recipe for fried chicken biriyani with you that you’ll like. It’s a lengthy process, but I hope you’d take it easy in making it. Let’s get started!
Preparation Time: 10 mins
Cook Time: 1 hr 20 mins
Recipe Servings: 4
Total Time: 1 hr 30 mins
Ingredients for Chicken Marination:
3/4 kg Chicken
1 tbsp Ginger Garlic Paste
3 Green Chilly [as paste]
1 tbsp Curd
1/4 tsp Turmeric Powder
Salt as needed
1 tbsp Kashmiri Chilly Powder [for color]
1 tsp Garam Masala
1 tsp Pepper Powder
1/2 Lemon
Ingredients for Pre-preparation:
5 Green Chilly
15 Garlic cloves
2 inches sized Ginger
3 tbsp Oil
20-25 Cashews
1 large thinly sliced Onion
Ingredients for making Chicken Masala:
2 tbsp Ghee
2 large thinly sliced Onion
2 finely chopped Tomato
1/2 tsp Coriander Powder
1/4 tsp Turmeric Powder
1 tsp Chilly Powder
1/4 tsp Pepper Powder
1/2 tsp Garam Masala
Salt if required
Some Curry leaves
Some Coriander leaves
Some Mint leaves
1 tbsp Curd
Ingredients for Biriyani Rice:
2 Cinnamon
2 Star Anise
6 Cloves
5 Cardamom
1/2 tsp Fennel Seeds
2 Bay leaf
Some Coriander leaves
1/2 finely chopped Carrot
1 tbsp Ghee
Salt
2 cups Basmati Rice [Soaked for 30 minutes]
Ingredients for Dum Process:
4 tbsp Ghee
Coriander leaves
Lemon Juice
Step 1 – Chicken Marination:
Take 3/4 kg of washed chicken and apply 1 tbsp of ginger garlic paste and three green chilly made as a paste into it. Put 1 tbsp of curd and 1/4 tsp of turmeric powder.
Add salt as needed, 1 tbsp of Kashmiri chilly, 1 tsp of garam masala, 1 tsp of pepper powder, and squeeze juice extract out of 1/2 lemon. As a side note, Kashmiri chilly adds color flavor to it. Mix it well and refrigerate overnight or for at least 2 hours.
Step 2 – Pre-Preparation:
In the second step, you’d preprepare masala, fried cashews, fried onion, and fried chicken. Take five green chilly, 15 garlic cloves, two inch-sized skin-removed ginger in a mixie jar, and grind coarsely. Keep this masala aside. Take 3 tbsp of oil in a pan and put 20 to 25 cashews in it. Fry in a medium flame until it gets golden brown. You’d use these cashews later.
Take one large, thinly sliced onion. Crush those onion slices and put them in the same hot oil. Keep the flame with medium heat. Fry until it gets golden brown. Make sure you don’t burn it. Keep this fried onion aside. Finally, fry the marinated chicken as well in the same oil.
Step 3 – Making Chicken Masala:
Get 2 tbsp of ghee in the same oil, and add the ground masala as prepared earlier. Cook for 2 minutes until the raw smell disappears. Add two large, thinly sized onions and saute well until it gets soft. Add two finely chopped tomatoes and cook for 2-3 minutes until it gets soft and mushy.
Put 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder, 1 tsp of chilly powder, 1/4 tsp of pepper powder, 1/2 tsp of garam masala, and fry the mixture for a minute. Add salt if required.
Add some curry leaves, coriander leaves, mint leaves, and mix it well. Pour little water into the marinade and mix it well. Add this to the masala.
Put 1 tbsp of curd and cook for a minute. Add the fried chicken pieces and mix it well. Cover with lid and simmer for 5 minutes. Turn off the flame as the Chicken Masala is ready.
Step 4 – Making Rice for Biriyani:
Boil 2 liters of water with high heat in a vessel. Put two cinnamon, two pieces of star anise, six cloves, five cardamoms, 1/2 tsp of fennel seeds, two bay leaf and some coriander leaves.
On top of it, add finely chopped half carrot, 1 tbsp of ghee, preferred salt, and cook till water boils. Add 2 cups of soaked basmati rice into it. You soak this rice for at least 30 minutes. Keep the flame with medium heat. Cover and cook until the rice boils 80%. Drain off the water.
Step 5 – Dum Preparation:
Take a heavy bottom vessel and spread over 2 tbsp of ghee into it. Add half of the chicken masala as the first layer. Add half of the rice to it. Make sure the rice is hot while making dum. Spread it evenly.
Add fried cashews and fried onion as a third layer with some coriander leaves. Squeeze the lemon to add some juice extract over it. Repeat the process for three more layers. Finally, spread over 2 tbsp of ghee over it.
Seal it with aluminum foil. Cover it and cook for 20 minutes with a low flame. Let it rest for another 30 minutes. Now fried chicken biriyani is ready for serving!
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Would you like to make an easy and quick spicy breakfast? Yes, you can. This recipe needs bread, onion, tomato, lemon, and some spices. You make the recipe in ten minutes and enjoy. Let’s get started!
Take a pan and pour 2 tbsp of oil into it. Keep the flame at medium heat. Add two medium-sized and sliced onions. Get two green chilly slits and add to it. Cook for a minute and later add 1 tbsp of ginger garlic paste. Saute well until the raw smell disappears.
Add 1/4 tsp of turmeric powder, 1 tsp of chilly powder, 1 tsp of garam masala, the required salt into it and mix well.
Put one finely chopped tomato and cook for 2-3 minutes until the mixture, especially tomato, softens. Add two eggs into it along with 1/2 tsp of pepper powder. Please wait for a minute and do not mix it immediately. Mix it now and cook for two more minutes.
Take eight bread slices, break them into small pieces, and those pieces into the mixture. Mix it well. Finally, add some coriander leaves, followed by pouring some drops of lemon juice into them. Easily and quickly made Bread masala is ready for serving!
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This week I thought I’d make a chicken recipe. But wait. What shall I make from a huge list? I decided to make a traditional gravy-style chicken samma recipe. It goes well with chapati, ghee rice, roti, and naan. Let’s get started!
Take 1/2 kg of washed chicken cut into medium-sized pieces. Mix those pieces with 1 tbsp of ginger garlic paste and marinate it for 10 minutes. Take a jar and add three roughly chopped green chilly along with three roughly chopped onions. Blend it to get a ground paste.
Take 2 cups of coconut milk in a bowl. Add 1 tbsp of curd and ground paste into it. Put 1/4 tsp of turmeric powder, 1 tsp of garam masala, and mix well.
Step 2 – Making Chicken Samma:
Get a clay pot and pour 3 tbsp of oil. Keep the flame with medium heat. Add three finely chopped onions, three slits of green chilly, and cook for 2 to 3 minutes. Put one finely chopped tomato into it and saute well.
It’s time to add marinated chicken and mix it well. Add 1 tbsp of red chilly powder, mix it well and cook for 3 minutes. Add dissolved coconut milk and put the required salt as per your preference.
Cover with lid and cook for 15 minutes. Add some coriander leaves into it, cover it and, simmer it for five more minutes. Now the chicken samma is ready to serve!
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Monifooz 