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ARROZ con pollo 

Ingredients for arroz con pollo:

  • 1 large chicken breast cooked with salt, garlic, soy sauce and caldo rikka

Cool and shred chicken

  • 1 1/2 cups rice

  • 1 carrot chopped

  • 1 bell pepper chopped

  • 1 onion chopped

  • 1 stem celery chopped

  • Some frozen green peas

  • 1 pkt caldo rikka

  • 5 cloves garlic paste

  • Pepper to taste

  • Salt to taste

  • 5 tbsp. cooking oil

Cooking method:

Heat a heavy bottom pot. Put in oil add washed rice fry the rice till rice grains separates, add the rest of the ingredients vegetables and condiments except for chicken.  Stir fry for a few minutes then add the chicken mix and add water about one inch above rice is covered. Continue cooking on high flame till water burns down to rice level. Completely lower the flame and cover for 15/20 minutes. Stir in between.

ARROZ CON POLLO.jpg

Curry shrimp

Ingredients: 

  • 1 pound shrimps (cleaned and deveined)

  • 1 argue onion chopped

  • 1 large tomato chopped 

  • 2 table spoon curry power

  • 5 cloves garlic paste

  • 1/2 teaspoon hot pepper (optional)

  • Salt to taste 

  • 1/4 teaspoon black pepper powder 

  • 2 tablespoon chopped cilantro

  • 3 tablespoon cooking oil

Method of Preparation: 

In a bowl mix curry powder and 1/2 the garlic paste adding water to make a paste, set aside; 
Then hit a pan add oil, add chopped onion, and fry till it gets translucent then add  remaining garlic, fry for a few min. Add tomato, and fry till the tomato are soft.  Add curry paste, fry till the oil separate then add shrimps, black pepper, hot pepper and salt to taste and mix well. Add 1/2 cup of water, cover and cook for 10 min.

Then garnish with cilantro.

CHICKEN BIRYANI

Preparing the Chicken:
Heat oil in a pot large enough for chicken to a cook even. Add sliced onion fry till golden grown, take out half of the brown onions and keep aside, to the remaining onions add the chicken and fry on high flame for 10/15 mins, add the  yogurt,grated tomato and garam masala, lower the flame and cook chicken till tender. Make sure you have enough gravy that covers the chicken add little water if necessary.

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Preparation for rice:
In a large pot put 8 cups of water too boil
Add oil, mint leaves,coriander leaves, cloves,cinnamon, chillies, bay leaves and salt.boil for 2 minutes then add rice.
Cook till rice is 80% cooked and strain the rice and mix in the cooked lentils and fried onions kept aside. Take a heavy bottom pot to put the rice and chicken together. Add 2 tbsp of ghee at the bottom of this pot layer with rice then layer with chicken and coriander leaves,top with rice and chicken layer again, keeping some gravy for garnishing.The top layer should be rice.
Sprinkle the soaked Azafron milk and gravy cover and put on medium low flame for 15/20 mins till rice is cooked. Garnish with Chopped coriander leaves and Enjoy!

For Chicken:

1 Whole Chicken clean cut into pieces 
Marinate with half cup of fried onions,2 tbsp of ginger paste,2 tbsp of garlic paste, red chilli powder to your taste,ground coriander powder,1/2 tsp cumin seeds, juice of half lemon,salt, 1/2 tsp turmeric,1 tbsp oil mix and leave in refrigerate for 4/6 hours. For better taste marinate the day before.
Additional ingredients for chicken
1 cup yogurt
2 large onions sliced
1 large tomato grated
4 tbsp oil
1 tsp garam masala

Ingredients for rice
3 cups rice
1/2 cup lentils cooked with salt till tender
Salt to taste
20 mint leaves
2 tbsp Coriander leaves roughly chopped
7 cloves
1 stick cinnamon
3 bay leaf
2/4 whole green chillies ( optional)
10 strings of Azafron (kesar) soaked in 5 tbsp warm milk.
4 tbsp ghee or butter

Chilaquiles in red sauce

Ingredients:

  • Oil

  • tortilla chips 

  • 5 Tomato 

  • 2 Onion 

  • 4 Clove of garlic 

  • 1 cup chicken broth (optional)

  • Chile of your choice (Serrano or jalapeño)

  • Salt

  • Sugar 

  • Grated mozzarella cheese

  • Pressed or national cheese 

  • Chopped avocado

 

For Pico de Gallo:

  • Tomato

  • Onion 

  • Cilantro 

Preparation :

Sauté in 2 tablespoons of oil 
1 1/2 onions, 5 tomatoes and 3 cloves of garlic (all chopped) and the Chillis For 5 min.

* Use a blender *
Remove and blend until smooth.

Then in 2 tablespoons of oil, fry half an onion and 1 clove of grated garlic for 2 min.
* Then add the liquefied sauce and add half a teaspoon of sugar and salt to taste

Boil at medium heat for 3 min. Add the broth (optional) boil for 5 min. more and add the tortilla chips as much as you want, mix well, turn off the stove, add the mozzarella cheese, mix and serve to the plate. 

Finally, Garnish with avocado, pico de gallo and national cheese and enjoy.

butter chicken

  • 1 lb boneless Chicken breast cut in 1” cubes

  • Marinade for chicken:

  • 1 tbsp ginger garlic paste

  • Salt to taste

  • 1 tbsp oil

  • 1 tbsp tandoori masala

  • 2 tbsp yogurt

  • Add all marinade ingredients to chicken 

  • Mix and refrigerate for 2 hrs.

 

Ingredients for gravy:

  • 2 onions roughly chopped

  • 2 tomatoes roughly chopped

  • 2 tbsp garlic ginger paste

  • 1/2 tsp garam masala

  • 1/4 tsp turmeric

  • 1 tbsp coriander powder

  • 1 tbsp  red chilli powder

  • 5 tbsp butter o Ghee

  • 1/4 cup whipping cream

  • 1/4 to 1/2 tsp sugar adjust to your taste

  • Salt to taste 

  • Chopped green coriander for garnish

Preparation:
In a skillet heat 1 tbsp butter.
Add roughly chopped onions and tomatoes cook till soft and translucent, remove from heat cool and blend to a smooth paste and keep aside. To the same skillet add the chicken saute for 10 mins stirring constantly on medium heat remove in a dish. In the same skillet add the rest of the butter with the garlic ginger paste saute the paste for two mins medium heat add the onion and tomato gravy cook till gravy leaves sides. Add garam masala, turmeric, chilli powder,sugar and salt to taste.cook for 1 min add chicken and cooking cream finish cooking till chicken is tender. You may add a little water if necessary to adjust gravy thickness to you choice.
Enjoy with hot fulka roti o geera rice and onion salad.

Falafel

Hummus

  • 1 tin garbanzo beans (chickpeas)

  • 5 cloves of garlic roasted

  • 2 tbsp of sesame oil

  • Salt to taste

  • Paprika for garnishing

  • 3 tbsp olive oil

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Preparation:
Open and rinse the garbanzo beans.
Add to a food processor
Now add garlic, sesame oil, salt and grind to a smooth paste.
Take out into a bowl pour the olive oil over the Hummus and garnish with paprika.

Falafel Vada (Pattie) Ingredients:

 

  • 1/2 cup whole green beans(mung) soaked for 10/12 hrs

  • 1/2 cup whole chick peas (Garbazo) soak for at least 6 hrs

  • 1/2 tsp ground cumin

  • 1 tbsp ground coriander

  • 1 tbsp green chilli paste

  • 1 tbsp ginger paste

  • 1/4 cup chopped parsley and cilantro

  • Oil for frying
     

Preparation:
Wash both beans and put into a food processor. Grind for one minute trying not to add water. Now add rest of the ingredients except oil and grind to a course paste. At this point use very little water to finish grinding if necessary.take out in a bowl and allow this mixture to rest for 30 minutes. Taste for salt. Heat oil and make small disc between two hands and fry disc till golden brown.

PALAK PANEER

Ingredient​s:

  • 1 cup blanched and blend Spinach

  • 1/2 paneer cubes

  • 1 onion chopped

  • 1 small tomato chopped

  • 1/4 tsp turmeric

  • 1/4 tsp garam masala

  • 1/2 tsp coriander powder

  • 1 tbsp garlic ginger paste

  • Green chili paste according to your taste

  • Salt to taste

  • 2 tsp oil

  • 2 tsp ghee

Method:
Heat oil and ghee in a pot, add onions sauté till light brown add tomatoes, garlic ginger paste,cook till fat separates. Add turmeric, salt, chili, coriander, garam masala,cook for a minute. Add spinach and paneer and allow to simmer for 15 mins. Enjoy with hot Naan or plain Parathas.

Mushroom masala

Ingredients:

  • 250 grams sliced fresh mushrooms

  • 1 onion chopped

  • 1 tomato chopped

  • 1 tbsp garlic ginger paste

  • 1/4 tsp garam masala

  • 1/4 tsp turmeric

  • 1 tsp ground coriander

  • 2 tsp red chilli powder

  • powder 2 tbsp cashewnut

  • 1/4 cup milk

  • Salt to taste

  • 2 tbsp ghee

  • 2 tbsp oil

Preparation:
Mix cashewnut powder and milk and keep aside.
Hot the oil and ghee in a pot, add onions and saute till light brown then add garlic ginger paste tomatoes and cook till tomatoes are soft. Add turmeric, garam masala,coriander, salt and mix cook for two minutes and add milk mixture cook stirring constantly til oil separates add mushroom and cook for 10 minutes.
Garnish with chopped green coriander leaves.

EGG KEEMA

Ingredients:

  • 6 hard boiled eggs

  • 1 large onion chopped

  • 1 large tomato Chopped 

  • 1 tsp garlic paste

  • 1 tsp ginger paste 

  • Salt to taste

  • Chili powder 

  • 1/2 tsp turmeric 

  • 1/4 tsp garam masala 

  • 3 tbsp oil

  • Coriander leaves 
     

Grate eggs with a fine grater m. Heat oil add onions, cook until soft. Add tomatoes and fry for 2 minutes, add garlic, ginger paste cook for 1 minute. Add salt, chili powder, garam masala, turmeric, and stir and grated eggs cook for 3 to 4 minutes. Add coriander leaves. Serve hot with bread or pita bread.

vegetable CHINESE rice

Ingredients:

  • 1 cup rice cooked 

  • 1 carrot chopped 

  • 1 onion chopped

  • 1 stem celery chopped

  • 1 stem parsley chopped

  • 3 stem green onion chopped

  • 2 sweet pepper chopped 

  • 4 tbsp soy sauce

  • 1 1/2 tsp ajinomoto

  • 4 tbsp oil

  • 1/4 cup green peas

  • 1/4 tsp garlic powder 

  • 1/4 tsp ginger paste 

In a pot add oil when hot add onion, carrot, garlic and ginger paste, stir and add ajinomoto, celery, sweet pepper, green peas, soy sauce and green onions stir fry for 2 to 3 minutes add rice and allow to steam on a low heat. Garnish with chopped parsley. Taste for salt. Soya sauce is salty.

LAMB CHOPS

Ingredients:

  • ​2 lbs lamb chops

  • 2 tbsp ginger garlic paste

  • 1/2 tsp turmeric

  • 2 tbsp Red chilli powder

  • 2 tbsp coriander powder

  • 1 tbsp curry powder

  • 1 tsp garam masala

  • 1 tsp cumin powder

  • Salt to taste

  • 1 lemon

Preparation:
Wash the lamb chops with half lemon.
In a large bowl mix all the remaining ingredients adding the half lemon juice.
Mix well and add the chops to the marinade. Allow to marinate for atleast 4 hrs in the refridgerator.
Arrange in a baking tray cover with foil paper and bake for 60 to 75 mins at 300 degree. Check in between and adjust the heat.

ALOO CHANNA

Ingredients:​

  • ​1 cup chick peas soak in water for 4 hrs

  • 1 medium potato peeled n cut in cubes

  • 1 onion chopped

  • 1 tomato chopped

  • 2 tsp minced garlic

  • 2 tbsp curry powder

  • 1/4 tsp turmeric

  • 4 tbsp oil

  • Salt to taste

  • Pepper to your taste

Preparation:
In a bowl put curry powder, turmeric,
Garlic,chopped onion and tomatoes add half cup water and leave a side.
In a pressure cooker heat the oil
Add the curry powder paste and fry till dry and oil separates. Add chick peas and potatoes cook for about 4 to 5 mins season with salt and pepper.
Add water to cover the chick peas and a 1/2 inch over close the pressure cooker.
Allow the cooker to whistle about 4 time.
Allow to cool and finish cooking till chick peas are tender and gravy is thick.
Enjoy with Paratha or Roti

MANCHURIAN

Ingredients:​

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For balls:

  • 1 cup grated cabbage

  • 1/2 cup grated carrot

  • 1 tbsp ginger garlic paste

  • 1 tsp soy sauce

  • 1 tbsp chilli sauce

  • 1/2 cup corn starch

  • 1/2 cup all purpose flour

  • Salt to taste

  • Oil for frying the balls

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For gravy:

  • 1/4 cup thinly sliced cabbage

  • 1 small onion sliced

  • 1/2 carrot grates

  • 1/2 sliced capsicum

  • 1 tbsp soya sause

  • 3 tbsp tomato sauce

  • 1 tbsp chilli sauce or as per taste

  • 1/2 tsp vineger

  • 1/4 tsp sugar

  • 1tbsp finely chopped ginger and garlic

  • 2 tbsp corn starch 

  • 1/2 cup water

  • 4 tbsp oil

  • Salt to taste

  • 4 tbsp sliced green onion for garnish

  • 4 tbsp chopped cilantro for garnish

Preparation:
Balls:
Mix all ingredients for balls in a bowl.
Water is not necessary as the cabbage water will bind to a pakora (ball) type texture, if too stiff then sprinkle a little water and fry all the ball batter till crispy and keep aside.


Gravy:
In a bowl mix corn starch, vinegar, tomato sauce, soy sauce, chilli sauce, sugar and water keep aside.
Heat oil in a pan Add all sliced vegetables along with ginger and garlic saute for a few minutes. Add corn starch to the mixture, while stirring continuously. Allow to thicken if too thick add water and salt according to your choice. Once gravy comes to a boil add the fried manchurian balls stir and garnish with green onions and cilantro.

© 2020 by Priya's Kitchen. 

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