Saba's Kitchen

Creamy Cajun Potatoes Ingredients:- 16 nos baby potato par boiled 3 tablespoons eggless mayyonaise 1 tablespoon ketchup 1 tablespoon honey 1 teaspoon red chilli sauce 1 teaspoon mix herb (oregano, parsley, thyme n basil) 1 big pinch crushed/powder  black pepper 1 teaspoon paprika  1 teaspoon red chilli powder salt as per taste 2 tablespoon corn starch 1 chopped onion 1 tablespoon chopped corriander leaves oil for shallow fry Method:- Boiled potatoes then press it gently in between palm. Take corn starch, salt n red chili powder mix ingredients well n coat potatoes in it. Heat oil in nonstick pan n fry potatoes till they turnout golden crisp. Take mixing bowl mix ingredients well ( mayyonaise, ketchup, red chilli sauce, honey, black pepper, paprika, mix herb, salt, onion and coriander). Put fried potatoes in it n mix lightly. Serve in plate n garnish with chopped onion n coriander leaves

Type: Curry Place of origin: India Region or state: Odisha Main ingredients: Potatoes, pointed gourd, ginger, garlic, onions, coconut, cumin, chilli powder, turmeric powder. Aloo Potala Rasa Ingredients to prepare this dish include potatoes, pointed gourd, ginger, garlic, onion, coconut, cumin, chilli powder, and turmeric powder. Ingredients:- Parwal - 300 gm Potato - 300 gm Coconut chopped - 1 cup Poppy seeds(khus khus) - 3 tablespoons Dry chilies - 2nos Cumin seeds - 2 teaspoons Cashew nut -10 pieces Bay leaf – 2 Turmeric powder- 1/3teaspoon Oil - 1/2 cup Ginger paste - 1teaspoon Salt to taste Method:- Wash and peel the parwals. Cut each parwal in two halves (not length wise). Peel the potatoes and cut each potatoes into 4 horizontally.. Make a fine paste of  coconut, ginger, poppy seeds (khus khus), cashew nuts, dry chilly and cumin seeds. Heat oil in a deep pan. Fry the parwal and potatoes till golden brown. Keep aside. Heat some oil in the pan and ...

Aloo Ka Halwa/Potato Halwa Potato (aloo) ka halwa is a delicious Indian dessert. Original Indian recipe by home makers, mothers, grandmothers & Indian food lovers. This is also called phalahari dessert and can be eaten in the days of fasting as well. Ingredients:- 4 large potatoes (boiled and mashed) 5 tablespoons sugar 5 green cardamom seeds crushed 5 tablespoons clarified butter 1/2 cup chopped dryfruits (almonds, cashews and pistachios) Some cherries for garnishing Method:- Heat ghee in pan add mashed potatoes in it. Keep sauteing for 7mins. Make sure there is no lumps in potatoes. Add cardamom powder in it n keep sautieng. When potatoes start leaving ghee on pan add sugar n mix really well. When sugar dissolve Add dryfruits and keep sautieng on high flame for 3 to 5minutes. Aloo Ka Halwa is ready to serve. Garnish some cherries on it.

Quick Meal Thali for 2person Veg Thali loaded with masala dal, chapati, rice, boondi raita, aamras, brinjal fried, onion chutney and green chutney. This quick meal prepared in very less time. Masala dal 250gm tur dal 1 onion finely chopped 1 tomato finely chopped 1 teaspoon ginger garlic paste 2 green chilies finely chopped Some curry leaves A pinch of asaefotida Salt to taste 1/3 teaspoon red chili powder 1 teaspoon coriander powder 1/2 teaspoon garam masala powder 1/2 teaspoon turmeric powder 1/2 teaspoon dal fry masala powder (available in market) Some chopped coriander leaves 5 tablespoons cooking oil Method:- Soaked  tur dal for 30minutes. Pressure cook it on 3whistles with required water, salt and  turmeric powder. Heat cooking oil in wok, crackle cumin seeds, mustards seeds, curry leaves and asafetida. When seeds stop crackling. Add onion n cook till it turn into light brown. Add ginger garlic paste n saute for 30seconds on medium flame. Add toma...

Spicy Honey Chicken This is an easy and quick recipe in my style, chicken served by people in many way, my thought is always to do different different works for cooking in the kitchen so here m going to show how to prepare spicy honey chicken Ingredients:- Chicken pieces (boneless cut into 1inch) 1 teaspoon black pepper powder Salt to taste 1 tablespoon cornflour 2 tablespoons oil 1 tablespoon sesame seeds For sauce:- 1/2 cup honey 1 tablespoon finely chopped garlic Dried crushed red chillies 1 tablespoon soy sauce 1 tablespoon vinegar 1 tablespoon cornflour 1 cup water 1 piece coriander leaves Marinate chicken with salt, black pepper n cornflour n keep aside for half an hour Now take wok n add honey, 1/2 cup of water, garlic and dried red chili now bring it to boil for min on medium flame and stir continuously Add soy sauce, vinegar n stir it Take cornflour and mix it in remaining water till cornflour dissolve Heat oil in wok  set chicken pieces in it n shall...

White Cream Chicken This is an easy and quick recipe in my style, chicken served by people in many way, my thought is always to do different different works for cooking in the kitchen so here m going to show how to prepare White Cream Chicken Ingredients:- 750gm wash n clean Chicken 2 cup curd salt as req 1 teaspoon white pepper powder 6 green chili slit 4 large onion fine paste 1 1/2 tablespoons ginger garlic paste 1 amul fresh cream packet 8 no cashewnuts (soak n grind into fine paste) 2tablespoons fresh chopped Coriander for garnishing 1 tablespoon kasuri methi 2 green cardamom 5 black pepper 3 cloves 1 stick Cinnamon 1 bayleaf 1 teaspoon cumin seeds 2 tablespoons cooking oil Method:- Marinate chicken with curd, ginger garlic paste, salt, white pepper powder and 2 green chilies refrigerate for an hour Heat oil in wok add bayleaf, cloves, green cardamom, black pepper, cinnamon and cumin seeds when the color change Add onion paste n saute till the onion change ...

Butter Chicken This is an easy and quick recipe in my style, chicken served by people in many way. I prepared Butter Chicken in my own way Boneless chicken cooked in tandoori masala  with butter, aromatic Indian spices and cream The ingredients required:- 700 gm breast chicken in medium size pieces 100gm amul butter 1 tsp ginger and garlic paste 1 teaspoon tandoori masala powder 1/2 tsp roasted cumin powder 1/2 teaspoon garam masala powder 1/2 kg tomato puree ( boiled for 2mins n peel the skin) 1 tsp red chili powder 4 green cardamom 1 mace Salt to taste 100 gm fresh cream (optional) 4 green chillies, sliced 1/2 tsp kasuri methi 1 tablespoon chopped coriander leaves Method:- In a mixing bowl, mix tandoori masala powder, red chilli powder, ginger garlic paste and salt Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours. Heat half the quantity of butter in wok. Add green cardamom n mace n saute for...

Ingredients:- 1 boneless chicken  cut into pieces 1 cup mint leaves  1 cup coriander leaves broken 2 to 3 green chillies taste required 1 tsp garlic paste 1 tsp ginger paste salt to taste 1 tsp powdered black pepper 1 tsp garam masala 2 Tbsp oil 1 tsp cumin seeds Method:- Grind mint, coriander leaves, garlic and ginger together. Prick chicken pieces with a fork. Add ground paste and leave to marinate for 3-4 hours or more. Heat oil and add the cumin seeds. To this, add chicken along with the marinade and stir fry over high medium heat. When the chicken done,  lower the heat and cook uncovered, stirring off and on, till cooked through and fat separates. Serve hot with green chutney and salad

This is a Punjabi dish and the name of the recipe translates to dahi/yoghurt chicken. This is usually served as a main course. This is a spicy chicken dish, unlike the usual Indian curry, which uses yoghurt as the main marination. Ingredients:- 500gm chicken cut into pieces 1 cup yoghurt 4-inch piece of ginger paste 3-4 cloves of garlic paste 2 green chilli peppers diced 2 tbsp coriander powder 2 tsp cumin powder 1 tsp kashmiri red chilli powder 3 large cardamom pods, crushed 2 tsp cumin seeds 1 quill cinnamon stick 3 tbsp ghee or cooking oil 1 brown onion diced 1/2 tsp dried fenugreek leaves (Kasuri methi) 2 tomatoes roughly chopped 1 cup chicken stock Coriander leaves to garnish Method:- In a large bowl, coat the chicken with yoghurt and leave it in the fridge for one hour to tenderise. Add the ginger, garlic, green chillies, coriander, cumin powder, chilli powder, cardamom pods, cumin seeds and cinnamon to the chicken-yoghurt mix. Place in the fridge to marinate...

Crispy Potato Coins is quick n easy yummy recipe which prepare in less time. In this recipe I used potatoes,  flattened rice n flavorful Ciba taaza spices😉. I m sure this is recipe will loved by everyone. Ingredients:- 3 large size potatoes (boiled and mashed) 1/2 cup flattened rice (poha) Salt as required 1/3 teaspoon red chili powder 1/2 teaspoon roasted cumin powder 1 cup Oil for deep fry Method:- Take poha in grinder kar and grind poha it into a fine powder. In mixing bowl, add potatoes, poha powder, salt and red chili powder, mix really well. Grease your palm with oil n take very small portion  from mixture. Make balls and  flattened in between of your palm. Heat oil in fry pan n deep fry all potato coins till it done crisp n golden brown. When done transfer it to a plate. Serve this hot as a starter with tomato ketchup n green chutney. Note:- use required poha powder to avoid moisture of potatoes. Mixture  should not be so dry. ...

Cuisine: Chinese Serve: 2 Method: Fried Sichaun Chicken Meatballs This is one of those recipes that you want to eat on a cold day. The chicken meatballs are nice and light, and the sauce they’re smothered in makes the dish taste rich and decadent. That’s what I like. You Must try. Ingrdients Required For Meatballs:- 100gm minced chicken 1 egg white 2 garlic pods finely chopped 1/2 inch ginger finely chopped 1 tablespoon cornflour Salt as per taste 1/2 teaspoon red chili flakes or powder 1/2 teaspoon black pepper powder Oil for deep fry Ingredients Required For sichuan gravy:- 1/2 inch finely chopped ginger 2 finely chopped garlic pods 1/2 teaspoon corn flour + 1/2 cup water 1/4 cup spring onion 1 pinch salt 1 teaspoon soy sauce 1 teaspoon vinegar 2 tablespoons sichaun sauce 1 teaspoon oil Method for chicken meatballs:- Mix ingredients well (minced chicken, ginger, garlic, egg white, salt, red chili flakes or powder, black pepper powder and cornflour...

Bhindi Ki Sabzi Simple bhindi ki sabzi that is easy to prepare and is healthy as well. Since it is a dry it can also be used to serve with Dal rice or chapati. Simple, easy and healthy this dry sabzi made with okra or ladies finger. Ingredients:- 300gm bhindi (cut into 1 inch pieces) 3 green chilies chopped 1/2 teaspoon mustard seeds 1 sprig curry leaves Salt to taste 5tablespoons cooking oil Method:- Heat oil in wok crackle mustard seeds, curry leaves when seeds stop crackling add green chilies in it and saute for 15seconds. Add bhindi and cook for 3 to 5minutes on low flame. Add salt in it, mix really well. Cook it on high flame for 3minutes. You are done. Bhindi ki sabzi is ready to serve.

Fruit Nuts Chia Salad Fruit Nuts Chia Salad is healthy salad which loaded with Chia seeds soaked in coconut milk. Served this with layered fruits and nuts Ingredients:- 2 tablespoons Chia seeds 200ml coconut milk Some chopped mangoes Some sliced bananas 1/3 cup pomegranate Some chopped walnuts Some chopped pistachios Some chopped cashewnuts Meethod:- Soak Chia seeds in coconut milk about an hour. Take 2 glasses add mangoes in both Add soaked Chia seeds on it. Now add bananas n again add soaked Chia seeds on it. Add pomegranate n add soaked Chia seeds on it. Finally garnish it with dryfruits. Fruit Nuts Chia Salad is ready to serve. Before serving u can refrigerate it also.

This quick groundnut chutney is a good substitute for coconut chutney. This chutney is very famous in south india. This is a healthy and delicious peanut chutney that goes very well with idli, dosa, medu vada or uttapam. Ingredients for Peanut Chutney - Groundnut Chutney 1 & 1/2 cup peanuts (roasted and peeled) 1 cup fresh curd 2 spicy green chilies Salt to taste 1 teaspoon mustard seeds 1 sprig curry leaves 2 dried red chilies 3 tablespoons cooking oil Method:- Take mixer jar add roasted peanuts, curd, green chilies and salt n grind it into fine paste. Transfer it to a bowl. Heat oil in pan, crackle mustard seeds, dried red chilies n curry leaves when seeds stop crackling switch off the flame. Add temper in peanut chutney. Peanut chutney is ready to serve. Serve this peanut chutney with idli, dosa uttappam.

Preparation Time: 10minutes Cooking Time: 20 minutes Method: Sauteeing Course: Breakfast, Brunch Cuisine: South Indian Level: Easy Beetroot poriyal is famous recipe from South India. Poriyal is a preparation where the vegetables are sauted in spices and topped with grated coconut. Ingredients for Beetroot Poriyal 2 large chopped beetroots 1/2 cup chopped coconut Salt to taste 1/2 teaspoon black pepper powder 1 teaspoon mustard seeds A pinch of asaefotida Some roughly chopped curry leaves 1 tablespoon lemon juice 2 tablespoons chopped coriander leaves Method:- Heat oil in wok, crackle mustard seeds, asaefotida and curry leaves when it stop crackling add beetroots n mix it well. Cover the lid and cook for 3 minutes on low flame. Add coconut n mix it well. Add salt n black pepper powder, sprinkle some water again cover n cook for 3 to 4 minutes on low flame. Add coriander leaves and mix it well. Finely add lemon juice n mix it. Switch off the flame. Serve this beetr...