The Kitchen Diaries16

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Kolkata Briyani Recipe

July 01, 2023

Kolkata Briyani Ingredients: 2 cups Basmati rice 500 grams chicken, cut into pieces 2 large onions, thinly sliced 2 tablespoons ginger-garlic paste 1 cup plain yogurt 2 tomatoes, finely chopped 2 potatoes, peeled and quartered 4 green chilies, slit lengthwise 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder 1/2 cup chopped mint leaves 1/2 cup chopped coriander leaves A few strands of saffron, soaked in 2 tablespoons of warm milk Ghee (clarified butter) or cooking oil Salt to taste Water For the marinade: 1 tablespoon lemon juice 1 teaspoon turmeric powder 1 teaspoon red chili powder Salt to taste For the garnish: Fried onions Fried cashew nuts Fried raisins Instructions: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside. In a bowl, mix the chicken pieces with lemon juice, turmeric powder, red chili powder, and salt. Allow it to marinate for at least 30 minutes. Heat ghee or oi

Suji Barfi (Rava )

June 25, 2023

Suji Barfi (Rava) Ingredients: 1 cup semolina (suji or rava) 1 cup sugar 1/2 cup ghee (clarified butter) 1/2 cup milk 1/2 teaspoon cardamom powder A handful of chopped nuts (almonds, cashews, pistachios) for garnish Instructions: Heat ghee in a heavy-bottomed pan or kadai on medium heat. Add semolina (suji) to the pan and roast it until it turns golden brown and releases a fragrant aroma. Stir continuously to prevent burning. In another saucepan, heat milk until warm. Gradually add the warm milk to the roasted semolina and stir well to combine. Be careful as it may splutter. Cook the mixture on low heat for about 4-5 minutes, stirring constantly to avoid lumps. Add sugar to the mixture and continue stirring until the sugar dissolves completely. Add cardamom powder and mix well. Continue cooking the mixture on low heat, stirring continuously until it thickens and starts to leave the sides of the pan. This will take about 8-10 minutes. Grease a plate or a shallow tray with ghee. Transfe

Daliya Upma Recipe

June 24, 2023

Daliya Upma Ingredients: 1 cup daliya (broken/cracked wheat) 1 small onion, finely chopped 1 small tomato, finely chopped 1/4 cup green peas 1/4 cup carrots, finely chopped 1/4 cup beans, finely chopped 1 green chili, finely chopped (adjust to your spice preference) 1 teaspoon ginger, grated 1 teaspoon mustard seeds 1 teaspoon cumin seeds 8-10 curry leaves 2 tablespoons oil or ghee (clarified butter) Salt to taste Water (approximately 2.5 cups) Fresh coriander leaves, chopped for garnishing Instructions: Dry roast the daliya in a pan on medium heat until it turns slightly golden and gives off a nutty aroma. Remove from heat and set aside. In the same pan, heat oil or ghee and add mustard seeds. Allow them to splutter, then add cumin seeds and curry leaves. Sauté for a few seconds until the spices release their aroma. Add chopped onions, green chili, and grated ginger to the pan. Sauté until the onions turn translucent. Add the chopped vegetables (peas, carrots, beans) and cook for a

Paneer Paratha

June 10, 2023

Paneer Paratha: Ingredients: Whole wheat flour Paneer (Indian cottage cheese), grated Onion, finely chopped Green chili, finely chopped Coriander leaves, chopped Garam masala powder Salt to taste Oil or ghee Instructions: In a bowl, mix whole wheat flour, salt, and water to make a soft dough. Let it rest for 15 minutes. In another bowl, mix grated paneer, chopped onion, green chili, coriander leaves, garam masala powder, and salt. Divide the dough and paneer mixture into equal portions. Roll out one portion of the dough into a small circle and place a portion of the paneer mixture in the center. Bring the edges together and seal the filling inside the dough. Gently roll out the stuffed dough into a paratha. Heat a tawa or skillet and cook the paratha on both sides until golden brown, applying oil or ghee as needed. Serve hot with yogurt or pickle.

Vegetable Pulao

June 10, 2023

Vegetable Pulao: Ingredients: Basmati rice Mixed vegetables (carrots, peas, beans, corn, etc.) Onion, finely chopped Ginger-garlic paste Whole spices (cumin seeds, cloves, cinnamon stick) Turmeric powder Garam masala powder Salt to taste Oil or ghee Instructions: Wash and soak the rice for 20 minutes. Drain and set aside. Heat oil or ghee in a pan and add the whole spices. Sauté for a minute. Add the chopped onion and ginger-garlic paste. Cook until the onions are translucent. Add the mixed vegetables and sauté for a few minutes. Add turmeric powder, garam masala powder, and salt. Mix well. Add the soaked rice and sauté for a minute. Add water (1:2 ratio of rice to water) and bring it to a boil. Reduce the heat, cover the pan, and let it cook until the rice is tender and cooked. Fluff the rice with a fork and serve hot.

Green Peas Poha

June 01, 2023

Green Peas Poha Ingredients: 1 cup flattened rice (poha) 1/2 cup green peas (fresh or frozen) 1 medium-sized onion, finely chopped 1 green chili, finely chopped (optional) 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds A pinch of asafoetida (hing) 8-10 curry leaves 2 tablespoons oil 1/2 teaspoon turmeric powder Salt to taste Juice of half a lemon Fresh coriander leaves, chopped for garnish Instructions: Rinse the flattened rice (poha) under running water in a colander for a minute or two. Allow it to drain well and set it aside. Heat oil in a pan or kadai over medium heat. Add the mustard seeds and cumin seeds. Once they start spluttering, add the asafoetida (hing) and curry leaves. Stir for a few seconds. Add the chopped onion and green chili to the pan. Sauté until the onions turn translucent and slightly golden. Now, add the green peas and turmeric powder to the pan. Mix well and cook for about 2-3 minutes until the peas are cooked through. Reduce the heat to low and add the dr