Sahi Echor

Echor or jackfruit,generally most of us don't like it but if you cook it in right process it wont be less than any non-vegetarian item. Today we will learn one of the recipe with Echor.

Ingredients:

• Diced jackfruit 250gms
• Sliced onion 1/2 cup
• ginger-garlic paste 1 teaspoon.
• 1 bay leaf
• 2 green cardemum
• 2 cloves
• garam masala powder 1/2 teaspoon
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon sugar
• 1 cup fresh cream
• 2 teaspoon white oil
• salt as per taste.

Procedure:

• Boil the jack-fruit with water and salt for at least 20-30mins and then drain the access water.
• Put a non-stick pan in medium heat. Put whole garam masala and bay leaf in it.
• Pour the onion in it and fry it till it become light brown.
• Add boiled jack fruit  and let it fry for another 5min.
• Add ginger-garlic paste  and fry it till the raw flavor of ginger-garlic vanished from it.
• Add 1/2 cup of cream,garam masala powder,salt,coriander,red chili and cumin powder and mix it really well.
• cover the lid and put it in low heat for 10-15min.
• Add sugar in it and mix it properly.
• Pour another 1/2 cup of cream and mix it. Increase the flame of the oven till  the jackfruit absorb all the cream.
• Then Sahi Jackfruit is all ready to serve.Serve it with steam rice.

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Hyderabadi Chicken Biriyani

There are different kind of Biriyani available in India in different region. The taste and and style varies from location to location.This particular Biriyani is famous in Hyderabad. There can be two kind of Hyderabadi Biriyani : kachhi biriyani and pakki biriyani.
Kachhi Biriyani is something where we need to marinate the chicken for longer time and need to do the layering of rice(half cooked)with the raw marinated meat and then cook it in low heat.
Where as Pakki Biriyani is something where we will marinate the chicken for shorter period and will cook the chicken and rice separately and then do the layering.
I personally prefer to do the first one but for the beginners it is always better to go for the second option because it is lot more easy and do not required much expertise.
So lets start the Pakki biriyani.

Ingredients:

• Chicken 500gms
• Rice 3 cup
• 1/2 cup onion paste
• ginger paste 1 teaspoon
• garlic paste 1 teaspoon
• plain yogurt 5-6 tablespoon
• Fried onion 1 cup
• cumin seed 2 teaspoon
• garam masala powder 1 teaspoon
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 cup chopped coriander
• 2 cup chopped mint leafs
• 3-4 drops food color
• salt as per taste.
• white oil 5-6 tablespoon.

Procedure:

• cook the rice with salt and cumin seed. Do not make it fully cook rather make it 3/4th done.
• marinate the chicken with curd,onion paste,ginger garlic paste,garam masala powder,cumin powder,turmeric powder,coriander powder and red chili powder for at least 1hour.
• take a non stick container and add 5-6 tablespoon oil. Pour the marinated chicken ,add salt and cook it for 5-7 min in high heat. Then cover the lid of the container and cook it slowly for at least 30-40mins in low heat.
• Once the chicken become soft and start releasing oil from it ,switch off the oven.
• take a oven proof bowl.Make a layer of cooked chicken.now make a layer of rice on top.sprinkle some chopped coriander,chopped mint leaf and fried onion.Then make another layer of rice and again sprinkle some chopped coriander,chopped mint leaf and fried onion.
• take half cup of water and pour 3 drops of yellow food color.now sprinkle it on top of the rice.
• put it in the micro-oven and cook it for 10mins.
• if you don't want to cook in microwave then make the same layers in a container and put that in low heat and cook it it for 10-15min while covering the lid.
• Before serving it ,sprinkle some garam masala powder from top and serve it with salad.

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Matar Paneer

This is a famous North Indian dish made with Paneer and green peas in a creamy tomato sauce. This recipe is actually originated in Punjab and available in all over India.Today we will learn this famous Matar Paneer.

Ingredients:

• Paneer 200gms
• Chopped onion 4-5 tablespoon
• 1 Chopped tomato 
• 6-5 cashew
• 1 tablespoon creame
• Green peas 3-4 teaspoon
• ginger garlic paste 1 teaspoon
• 1/2 teaspoon fenugreek leaf powder(kasauri methi)
• 1/2 teaspoon red chili powder
• 1/3 rd teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon sugar
• salt (as per taste)
• white oil 3-4 tablespoon

Procedure:

• Pour 2 tablespoon of oil in a non-stick pan and put it in medium heat.
• Add chopped onion,tomato,ginger garlic paste,cashew and fry it until the onion turns light brown.
• Pour this in a separate bowl and let it cool down. Take a mixer grinder and make a thick paste of it.
• Take a pan and put it in medium heat and add 2 tablespoon of oil. Pour the mixture in the oil.
• Rub the fenugreek leaf with your palm and add it in the mixture.
• Add red chili,coriander powder,cumin powder,turmeric powder,sugar and salt one by one and mix it well.
• Add some (about 1/2 cup)water and let it cook for another 7-8 min.Do not add too much water otherwise the gravy wont taste good.
• Add fresh Paneer cubes into the gravy. Soak the paneer in warm water before adding it into the gravy.Drain the water before adding it into the gravy.This will make the Paneer really soft.
• Cover the lid of the pan and put it in low heat for another 5-6min.
• Add some cream  and green peas from top and remove it from heat. Cover the lid and let it rest for another 5mins.
• After 5mins Matar Paneer is ready to serve.

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