Methi Chicken /Methi Murg /Chicken Curry

This is one of my favorite chicken recipes, the balance of spices, and a simple way of cooking technique makes this super easy to try by any skill set individual. There is no authentic recipe of any Indian dish and there is no set documentation also and the reason behind this is the style of cooking Indians do, every dish in Indian cuisine is that chef's or that home's or that community's way of expressing their love, joy, and passion for cooking.



In this recipe, I use my style and understanding of Indian spices. Fenugreek goes very well with yogurt and coriander and there a deadly combination in this dish will take you to the pinnacle of prime taste.

So enjoy this simple yet delicious chicken recipe and express your feelings in the comment section.

Besan gatte ki Subji / Gatta Gnocchi / Gatta Curry

Gatte ki Sabzi Recipe, Rajasthani Besan Gatta Curry is a traditional Rajasthani dish, made with gram flour. Here I am showing you all a completely new way of showcasing this authentic Rajasthani delicacy in a completely new and modern look without changing any ingredient, just with the help of one technique. The taste of this dish is pure authentic but the look is super cool and modern. So enjoy this interesting take on traditional Besan gotta ki subji. #besanKeGatte #GattaCurry #RajasthaniRecipe

Dahi Kebab/ Dahi ke kebab

Enjoy this tempting crispy Dahi kebab recipe with bell pepper chutney. The kebab is created with a mixture made from paneer, cashews, spices, and green coriander. This kebab mix is then tightly hung yogurt and then deep fried till golden brown. A deliciously healthy and protein-rich snack item to be served with bell pepper chutneys or you can serve it with green chutney.



The best part of this kebab is that it's crispy from outside and super soft from inside. My restaurant August1five is known for this kebab and people love to have it. My recipe is very different and by far simplest then you can get on the internet, the only thing which can make this kebab difficult to make is the consistency of yogurt, therefore the hung yogurt needs to be super dry, I mean should be hung in the fridge in for at least 24 hours. I hope you guys will love this recipe, so please share your comments below.

Instant Carrot Pickle

Super easy and flavorful Instant baby Carrot  Pickle! This crunchy and spicy pickle is prepared with fresh carrots and flavored with aromatic Indian spices. So fresh and delicious!!

Hello, COVID-19 is on full wishing all health and happiness !! In all this madness of shatter in place and lock down, moments of relaxation and merriment, I am back to blogging and soooo looking forward to a year full of healthy, yummy and innovative recipes and videos.

And what would be a better way to start the writing blog with my favorite fresh Instant Carrot  Pickle that I happened to make over with my gardens fresh grown baby carrots. 

Instant Carrot Pickle is a staple in my house and is a perfect accompaniment to any Indian meal. Pair it with your favorite dish and add zing to any meal. 

This recipe comes from my Mom who is an excellent cook and made the best pickles in our family. Whatever be the season she having different recipe for seasonal fresh veggies and in one way this is an excellent way of preserving the goodness of season for coming days as a pickle.

Back home, this pickle is prepared with red carrots which adds a beautiful color.

Ingredients

* 600 grams Washed and peeled carrots

* 1.5 tbsp mustard seeds crushed

* 1.5 tsp Degi Mirch or Red chili Powder(adjust according to taste)

* 1 tsp Turmeric powder

* 1 tsp Fenugreek seeds powder

* 1 tsp Crushed fennel seeds

* 1 tsp Sugar

* 2 tsp Salt (adjust to taste)

* A pinch of Citric acid (optional)

* A pinch of asafetida

* 1 tsp Black salt

* 1 cup Oil

* 1/4 cup Vinegar (used as a preservative and flavoring agent)

Instructions

* Wash and clean carrots and allow them to air dry for an hour or more.

* Slice them lengthwise.

* Assemble all the dry spices.

* Heat oil to 115 degree Fahrenheit in a pan.

* Add spices to the hot oil.

* Mix and allow the oil-spice mix to sizzle for a minute on a same temperature. Keep stirring and be careful not to burn the spice mix.

* Add sliced carrots and cook for 2-3 minutes on medium flame until soft. Take the pan off the flame.

* Add salt and vinegar.

Adjust seasonings and mix again.

* Cover the pan and let the carrot soak in all the flavor. Let it sit for 20 -30 minutes.

* Transfer the achar to a clean jar. If needed, heat more oil and pour over the achar. Pickle needs to be covered in oil at all times.

* Stays fresh for 2-3 months at room temperature. 

Punjabi Dum Aloo / Dum Aloo restaurant style

Super Fluffy omelette / Fluffy masala omelette

Quinoa Pulao/ Masala Quinoa / Indian style Quinoa recipe

Pepper Chicken recipe