Madhu’s Sajjige Roti

Ingredients:

3 cups rawa

3 tbsp wheat flour

3 tbsp curds

chopped green chillies

2 Onions

chopped ginger

coriander leaves chopped

 salt

3 tsp sugar

3 tbsp coconut grated

Method:

Mix all of the above and add little water if needed.

Smear dosa pan with ghee. When hot, drop about a ladleful of dough on it and flatten using fingers. Remember how you make biscut votthis :P

Roast both sides with ghee till light brown.‎

Remive fingers from biscut and concentrate on roti if you don't want it burned to a crisp!!!

Madhu beet cutlets

Beetroot cutlets-

Ingredients:

5 potatoes

3 beetroots

6 green chillies  

chopped,ginger garlic1tsp chopped, 

1 sourlime (juice)

chopped cor leaves

salt to taste

Method:

Mash potatoes,grate beet n add all d above ingredients, make into any desirable shape n roll in bread crumbs or rava.Fry in a little oil.

Mouth Watering Orange Chicken

Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: About 22 minutes 

Ingredients:

Orange Chicken Marinade

• 1/3 cup orange marmalade
• 2 tablespoons low sodium soy sauce
• 3 tablespoon cornstarch
• 1 teaspoon fresh ginger (grated)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup orange juice

Orange Chicken 

• 2 pounds boneless, skinless chicken breasts, cut into bite size pieces
• 2 tablespoons olive oil
• Orange chicken marinade

Orange Chicken Garnish (optional) 

• 1 tablespoon sesame seeds
• Chopped red bell pepper (cut into tiny pieces)
• Green onion (thinly sliced)
• Red pepper flakes, to taste

Instructions:

1. Combine all of the marinade ingredients and whisk in a large bowl. The mixture should thicken once you add the corn starch.
2. Add chicken to the marinade and let sit in the fridge for at least 15 minutes.
3. After about 12 minutes, heat olive oil in a large saute pan over medium high heat, in preparation for the chicken. Note: Before adding the chicken, be sure to save the marinade from the bowl where the chicken is soaking. Set the marinade to the side.
4. Add the chicken to the saute pan and let cook for about 5-6 minutes, stirring occasionally, until the chicken begins to brown.
5. Once the chicken is nearly cooked, add the remaining marinade mixture to your saute pan. Let the sauce heat and come to a boil. (You should notice that your sauce will begin to thicken.) Once the sauce boils, stir the sauce and chicken for an additional 4-5 minutes until the chicken is cooked completely.
6. Remove immediately and garnish with sesame seeds, green onion and red pepper flakes, if desired.

This wonderful dish looks beautiful, tastes delicious and luckily, this recipe is quick and simple without all of the added calories or guilt!

Laal Maas

Rajasthani Laal Maas is a slow cooked mutton dish that is famous for its rustic flavors, vibrant red color and rich gravy. The recipe is an excellent spicy dish and is a great way to serve mouth watering meat. So, take the opportunity to experience the rich red shimmering curry with millet flatbreads or rice.

Ingredients

• Lamb: ½ kg (cut into small pieces)
• Onion: 2 small (finely chopped)
• Green chili: 2 (finely chopped)
• Red chili: 18 -20
• Cumin seeds: 1 tsp
• Coriander seeds: 2 tsp
• Garlic: 10 cloves (paste)
• Ginger: small piece (paste)
• Kachri powder: 1 small cup
• Mustard oil: 1 cup
• Black pepper: ½ tsp
• Green cardamom: 3-4
• Cinnamon stick: 1
• Mace: little
• Salt: according to taste
• Black cardamom: 1
• Coriander leaves: ½ cup (finely chopped)

Preparation method

1. Roast the red chilies till it releases a distinctive aroma.
2. Add coriander seeds and cumin seeds and roast for a minute.
3. Once done, grind it in a mixer to form a fine powder.
4. Now heat some mustard oil in a kadhai and add the ginger, garlic paste and sauté till slightly brown.
5. Now add the lamb pieces, the roasted powder and mix properly.
6. Add salt and kachri powder to add a nice flavor to the dish.
7. Next, add the chopped onions and mix properly.
8. Once the onions are fried, add the whole spices that include cardamom, black pepper, cinnamon, mace and black cardamom.
9. Stir to mix well.
10. Add the red chili powder and sauté for a minute.
11. Add enough water to cook the lamb.
12. Cover it and cook on low flame till the meat is done.
13. You can strain the gravy to remove the whole spices and put it back on fire to get thick gravy.
14. Add little water and chopped coriander leaves.
15. Allow it to simmer for a few more minutes.
16. Remove from heat and serve hot with Bajra roti.

Note: Kachri is a dried vegetable that is found in Rajasthan. The powder helps to tenderize the meat and add a nice tangy flavor to the dish.

Paneer Makhana

Makhana – if you are wondering, these are lotus seeds. We share with you a recipe to buy these cuties that lend a rich taste to curries. Try paneer makhana curry recipe that is high in proteins, delicious and relished by all. Though it may take some time to prepare, but this dish is unique in taste and your friends will simply be awed by these seeds which will earn you more compliments.

Ingredients

• Makhana: 2 cups
• Paneer (cottage cheese): 250 grams
• Onion: 4 (finely chopped)
• Ginger: 1 inch piece (paste)
• Tomato: 4 (finely chopped)
• Garlic : 4-5 cloves ( paste)
• Fresh Cream: ¼ cup
• Milk: 2 cups
• Turmeric Powder: ¼ tsp
• Red chili powder: 1 tsp
• Garam masala: ½ tsp
• Dried pudina (mint) leaves : ½ tsp
• Cashew nuts: 1 cup
• Poppy seeds: 1 tbsp
• Fresh coriander leaves: 1 tbsp
• Butter or ghee: 4 tbsp

Preparation method

1. Heat ghee or butter in a kadhai and fry the makhana.
2. Cut cottage cheese and cashew nuts into pieces.
3. Now soak the poppy seeds in ¼ cup of water and keep aside.
4. After an hour, grind the soaked poppy seeds and make a fine paste.
5. Chop coriander leaves finely and keep.
6. Now heat more ghee in the kadhai and fry onions and add garlic and ginger paste to it.
7. Stir continuously and add the chopped tomatoes to make fine gravy.
8. Add the poppy seed paste and fry for another 2 minutes.
9. Turn off the gas and add paneer, salt, red chili powder, turmeric powder, makhana and dried pudina leaves.
10. Keep it aside for about half an hour and let it cool a bit.
11. After half an hour put the kadhai again on flame and add milk and 3 cups of water and bring it to a boil.
12. Reduce the gas and let the makhana become soft.
13. Add garam masala and cashew nuts and gently stir.

Garnish it with fresh coriander leaves and serve hot with naan, roti or paratha.

Mushroom butter masala

Mushroom Butter Masala is an all time favorite dish that is made by simmering mushrooms in a rich cream and a paste of tomatoes. This mouthwatering recipe is simply irresistible and is an amazing food that is best served with tandoori rotis, naan or fried rice. So, get started with this tasty and yummy dish and see how your family members love it.

Ingredients

• Button mushrooms: ½ kg (cut into half)
• Cinnamon: 2 small pieces
• Cloves: 3
• Cardamom: 4
• Ginger: 1 tsp (paste)
• Garlic: 1 tsp (paste)
• Onion: 3 (sliced)
• Tomato: 1 (sliced)
• Turmeric powder: ½ tsp
• Kashmiri red chili powder: 1 tbsp
• Kasuri methi: 1 tsp
• Sugar: ½ tsp
• Fresh cream: ¼ cup
• Cashew nuts: 10 (soaked and ground to paste)
• Butter: 1 tbsp
• Oil: 3 tbsp
• Salt: according to taste

Preparation method

1. Heat oil in a kadhai and add cloves, cardamom, cinnamon and fry for a few seconds.
2. Now add the sliced onions and sauté by adding little salt.
3. When the onions become soft, add the ginger, garlic paste and fry till the raw smell disappears.
4. Then add the sliced tomatoes, kashmiri red chili powder, turmeric powder and kasuri methi and cook on medium flame till the tomatoes become soft.
5. Mix it well and once it is done, remove from fire and allow the masala to cool.
6. Grind the mixture to a fine paste of medium consistency and keep aside.
7. Now heat a little more oil in the kadhai and add the mushrooms with little salt and fry them.
8. The mushrooms will release a lot of water.
9. Cook until all the water evaporates and the mushroom dries up.
10. Add the masala paste along with little water and cook covered on medium flame till the dish reaches the desired consistency.
11. Now add the cashew nut paste and sugar and cook for another 5 minutes in low flame.
12. Next, add the fresh cream, mix well, remove it from fire and transfer it into a serving bowl.
13. Add some butter and serve hot.

MIRCHI KA SALAN TO BE EATEN WITH HYD BIRYANI

INGREDIENTS:
· Oil - 4 tbspn
· Onion - 2 large pureed
· Ginger Garlic Paste - 2 tbspn
· Tomato - 2 large finely chopped
· Brinjal - 2 large sliced lengthwise
· Green Chilies - 4 slit
· Chilli Powder - 2 tsp
· Coriander Powder - 2 tbspn
· Turmeric Powder - 1 tsp
· Salt to taste
· Jaggery - 1 tbspn
· Tamarind Pulp – 3 tbsp
· Coriander leaves for garnishing
· Water as needed
WHOLE GARAM MASALA:
· Bay Leaf – 1
· Cinnamon - 2 cm piece
· Cardamom – 4
· Cloves – 4
· Cumin Seeds - 1 tsp
METHOD:
· Heat oil in a pan; add in whole garam masala and sauté for a min.
· Add in pureed onions and cook till raw smell leaves from it.
· Add in ginger garlic paste, salt, turmeric and mix well.
· Add in tomatoes and mix well. Cover and cook till it turns mushy.
· Add in all the spice powders and mix well.
· Add in brinjal, chilies and water. Add in tamarind pulp and jaggery.
· Cover and simmer till the curry is done..
· Add in coriander leaves and mix well.
· Serve with biryani.