Main course

Baita Roti (Egg roti)

Posted on


Baida Roti or Egg Roll is an awesome and delicious combination of eggs and chicken(meat) which is shallow fried in ghee. This yummy flavorful Indian bread stuffed with minced mutton or chicken should be a must go dish in the month of holy Ramadan. You can even prepare this dish for parties or get together s. Do watch this step by step video for
cripsy Baida Roti.

Preparation time : 20 minss
Cooking time : 20 mins
Serves : 4

 

Ingredients:

For the dough:

250 gm maida
1 tsp oil
Water
Salt to taste

 

For the filling:

250 gm minced chicken or meat(keema)
1/2 small onion, chopped
Half cup chopped fresh coriander leaves
2 eggs, beaten

Salt to taste

Directions || How to make Baida Roti

Mix the maida, oil, salt and water and knead it into a soft dough.

Make five to six equal portions from the dough.

Now, roll out each portion of dough into a thin, square-shaped chapatti.

Heat a teaspoon of oil in a pan or a tawa. Place the chappati on the pan.

Place some mince chicken or meat (keema) (you can watch my video how to prepare keema), in the centre of the chapatti.

Pour a spoonful of beaten egg,onions and coriander over and around the mince chicken.

Fold the sides of the chapatti to cover the meat and egg, like in a square packet.

Flip and pour some ghee around the folded chappati again. Fry till it turns golden brown in colour.

Your baida roti is done!!

Serve with green chutney.

Mughlai Keema(Qeema) paratha

Posted on Updated on


Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a goat) filling,topped with whisked eggs.This authenic paratha is famous throughout India.
I prepared this dish with chicken ‘keema’.The chicken variant can be prepared the same way as normal mughlai paratha.You can check this simple unique paratha with the easy recipe and step by step video.
A must try recipe at home.

Preparation time : 20 mins
Cooking time : 10-15 mins
Makes 7-8 parathas
Serves 3 to 4

 

Ingredients:

For the dough:

2 cups wheat flour
1 cup all purpose (maida) flour
1 tsp oil
Salt to taste
Water

For the filling:

250 gm minced chicken(keema)
1/2 small onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Half cup chopped fresh coriander leaves
1 egg, beaten
Salt to taste

 

Direction || How to make Mughlai keema paratha

Mix the wheat flour , maida, oil, salt and water and knead it into a soft dough.

Make seven to eight equal portions from the dough.

Keep the dough aside.

In a hot pan, add oil and chopped onions.

Fry onions till it turns golden brown and then add ginger garlic paste, green chilli ,red chilli powder,garam masala powder,cumin powder and salt.

Stir and cook till water has almost dried.

Remove and keep aside.

Now add chopped coriander leaves.

Let it cool for some time.

Now, roll out each portion of dough into a thick small ,round shaped dough.

Now in the center of the dough , place some prepared chicken keema.

Take the edge and start pleating as well as bringing the pleats in the center.

Pressed the pleats in the center and now with the rolling pin , make a round shape paratha.

Heat a teaspoon of oil in a pan or a tawa. Place the paratha on the pan.

Pour some beaten egg over the paratha in the pan. Flip and pour some beaten egg again.

Fry till it turns golden brown in colour.

Your Mughlai keema paratha is done!!
Serve with green chutney.

Goan style Pomfret fish curry

Posted on Updated on


Pomfret is an Indian curry recipe originated in Goa inspired from my mom’s kitchen.I am sharing my moms top secret with all of you. I am happy as I believe in sharing.This Goan recipe is prepared from it’s typical Goan ingredients like coconut and spicy red chillies.Hot and sour is the best way to describe this dish.This curry taste best when had with white steamed rice or boiled rice. Some Goan’s even have this curry with pav/bread.

Preparation time : 10 mins
Cooking time :15-20 mins
Serves : 4

Ingredients

For marination

250gm large fresh pomfret,washed and cleaned
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt

For the Curry Paste:

2 medium onions, sliced
Tamarind(imli), soaked in
1 diced tomato
1 tbsp coriander seeds
1 tbsp cocunut grated
2 whole dried red chillies
1 tsp jeera(cumin seeds)
1 and a half cup water

For cooking

4 tbsp vegetable oil

Direction || How to prepare Goan style Pomfret fish curry

Apply salt and turmeric powder,red chilli powder and ginger-garlic paster to the fresh fish and set it aside for an hour.

Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.

Take another cooking pan and add the vegetable oil and curry paste and let it cook for 1-2 minutes.

Later add enough water to thin the mixture to a sauce consistency.Add the marinated fish and simmer for 2 minutes.

Transfer the curry to bowl , sprinkle coriander leaves over it.

Serve this hot and sour curry with plain rice / rotis.

Tip

When sautéing fish, you may add other seasonings such as pepper or lemon juice for better taste.

Malai Methi Matar

Posted on Updated on


Malai methi matar as the name of this recipe explains it’s made up from malai (heavy cooking cream),
methi (fenugreek leaves) and matar(green peas). It’s an flavorful and creamy sweet and smooth north Indian
dish. This recipe is good for kids ,as fenugreek is good for health and they will definately enjoy this dish
as there is no bitterness or bitter taste of fenugreek(methi) as the presence of onions,cashews and cream
makes the gravy sweeter and creamy.

Do try this recipe , it taste almost like restaurant and my kids loved it.
Serve it with roti/naan or plain rice.

Check out the step by step recipes with photos and try it at home for sure.


Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serves : 4

Ingredients

For malai methi matar recipe:

2 cups Fenugreek leaves (methi leaves) plucked the leaves, measured and then washed
1 ½ cups Green peas boiled or microwaved
½ teaspoon Cumin seeds
1 medium size finely chopped onions
1 tomatoes finely chopped
5-6 cashew nuts
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tbsp kasturi methi
1 tsp Garam masala

1 cup Water
¼ cup Heavy whipping cream or fresh cream or malai
Salt to taste

1 tablespoon Oil

Directions || How to make Malai Methi Matar

Boil the green peas in pressure cooker or cook them in microwave.
Pluck the methi leaves, measure 2 cups then wash very well.
sprinkle some salt over it and keep it aside for 10 minutes.

 

 

 

 

 

 

After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi.
Chop the leaves finely. Keep it aside

Direction for making paste:

Heat the oil in a pan on medium heat. Add cumin seeds and onions.

 

 

 

 

 

 

 

Mix in onions and cashew nuts. Cook them till they are soft and translucent.

 

 

 

 

 

Next add turmeric powder,red chilli powder ,cumin powder and kasturi methi. let the spices cook well. Let it cool down a bit.

 

 

 

 

 

 

Once cooled add this to a blender along with cashew nuts.


Grind into a smooth paste.

 

 

 

 

Heat the oil in a pan on medium heat in the same pan.
Then add prepared onion paste. Cook till all the moisture evaporates and it starts to leave the sides of the pan.

 

 

 

 

 

 

Add green peas and chopped methi leaves. Mix well and cook for 2 minutes.

 

 

 

 

 

 

Add water and let it come to a boil.
Stir in the cream.

 

 

 

 

 

 

 

 

Add remaining salt and garam masala. Mix well and cook for a minute.

 

 

 

 

 

 

Let it simmer for 3-4 minutes and then turn off the stove.
Serve it hot with roti/naan or plain rice.

 

Chicken Masala Sausages

Posted on Updated on


This recipe is been contributed  by one of our viewer Nikhat Shaikh .

Here’s a simple,quick yet yummy recipe you mummies can cook when in hurry.
My kids love chicken sausages so I try it with different versions like this recipe Masala sausages..
I usually serve it with roti or dal- rice.
Hope you all like it.

Author : Nikhat Kashmiri

Preparation time : 10 mins

Cooking time : 10 mins

Serves : 4

Ingredients

1 packet Sausages

2 medium size Onion

1 finely chopped tomatoes

2 chopped green chillies

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp jeera powder

1 tsp garam masala powder

Directions || How to prepare Masala Sausages

Heat oil n fry 2 medium size chopped onion.
Add thin chopped chicken sausages and let it cook wit the onion.
When chicken sausages  almost cooked and onion turns brown, add ginger-garlic paste.

Next add chopped green chilli,red chill powder, turmeric powder, zeera powder and garam masala.

Stir all the ingredients well for sometime.

Now add one chopped tomato and salt ,mix well.

Cover n cook on low heat til masala dries up.

Enjoy😋.