Saba's Kitchen

About the recipe:- Poori or Puri is a famous indian fried bread prepare by people in many way. Poori are made with dough made from  wheat flour and are usually served with side potato dish dry or curried. Poori n potatoes are made for each other combination. Ingredients:- 2&1/2 cup wheat flour 1 cup water Salt to taste Oil for deep fry Method:- Firstly in a in a large mixing bowl, take 2 cups of wheat flour and salt. Mix and combine both well. Further add water and knead a tight dough. Cover with lid n keep aside for 15minutes. Divide the dough into half and roll and get to a long shape. Cut the dough into small or medium pieces with the help of knife. Make small lemon sized balls between your palms and flatten. Dust some flour and roll the balls evenly into circles using rolling pin. Roll neither too thin nor thick. Heat oil in a deep frying pan or kadai. When the oil is sufficiently hot, drop rolled out poori. Press gently with the spoon to puff up. Once they p...

Bengali Rasgulla Recipe A melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup. Its a traditional and easy to make Bengali sweet that you can’t go wrong with. Rasgulla or popularly known as Rosogolla in local dialect, actually originated from Orissa and as with many other Indian sweet and dessert recipes, requires only three basic ingredients (milk, sugar and lemon juice) which are easily available in any kitchen all the time. Rasgulla first chhena (aka paneer or Indian cottage cheese) is prepared from milk using lemon juice and then small balls prepared from it are cooked in sugar syrup to give it a sweet character. Ingredients:- 5 cups milk(full cream milk) 1/4 cup lemon juice 1 1/2 cups sugar 4 1/2 cups water How to make Paneer for Rasgulla:- Mix lemon juice in half cup of hot water and keep aside. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to...

Ingredients:- 1 litre milk, full cream milk 1/2 cup sugar 1 teaspoon clarified butter 2 tsp lemon juice ¼ tsp cardamom powder / elachi powder 2 tsp chopped almonds or pistachois Method:- First in a large thick bottomed pan heat milk. heat the milk on medium flame and keep stirring occasionally. boil the milk and reduce it to half. Also keep stirring in between till the milk reduces and thickens completely. Now in a cup take 2 tsp of lemon juice. pour the lemon juice in the milk keeping on low flame. Keep stirring Furthermore, simmer for 2 minutes without stirring. Stir and allow the milk to curdle. now add sugar. Stir continuously and dissolve the sugar well. keeping the flame on low as the milk splutters. milk thickens and turns slightly golden brown. Also the milk mixture starts to separate pan. Now add cardamom powder and mix well. transfer the milk mixture to greased vessel. Cover in towel n allow to cool in 12 hours or till they cool completely. once it is c...

Red Chilli Garlic Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies is a must have condiment to enhances the taste and flavor of many Indian snack items. This chutney recipe uses dry red chillies and combines its hotness with garlic to take its flavor profile to the next level. Not only that, the paste of chilli, tomato, garlic and spices is sauteed in tempered oil to give it a tempting taste and texture which is not possible otherwise. Ingredients:- 7 dried red chilies 2 tomatoes 15 garlic pods peeled Salt to taste 1 teaspoon mustards seeds 6nos curry leaves 2 tablespoons cooking oil Method:- Deseeds dried red chilies in water for 30minutes. Drain extra water and keep aside. Make 3 to 4 cuts on tomatoes. We have to boil it in water for removing skin. Cuts will help to remove skin easily after boiling. Heat 2 glass of water in sauce pan. Bring it to boil. Add tomatoes and boiled it for 1 minute on high flame. Transfer it to a plate. Let it cool d...

Spinach Gizzard - Palak Pota About this recipe A gizzard is an organ found in the digestive tract of a chicken. Similar to a stomach, the gizzard is used to grind up the foods the bird eats. You might shy away from eating a chicken gizzard, thinking it's best left for making gravy for a roasted chicken, but chicken gizzards are rich in nutrients, low in fat and often an inexpensive source of protein. Spinach is one of the vegetables that can be eaten with any dish so today I decided to prepare it with chicken gizzard. Quick an simple recipe which prepared with few ingredients like spinach and flavorful spices. Ingredients for Spinach Gizzard - Palak Pota 250gm gizzard (cut into small pieces) 15nos fresh spinach leaves Salt to taste 1 teaspoon red chilli powder 4 spicy green chillies broken 1/2 teaspoon garam masala powder 3 tablespoons cooking oil How to cook Spinach Gizzard - Palak Pota Wash gizzard in running water. Heat oil in wok, add gizzard, salt, red chilli powde...

Ingredients:- 250gm paneer (cut into bite size) 2 basmati rice 1 cup boiled green peas 4 green chilies roughly chopped 2 cloves 2 green cardamom 2 inch cinnamon stick 2 bayleaf 5 black pepper corns Small pieces of star arise Salt to taste 2 tablespoons pomegranate seeds 2 tablespoons coriander leaves 3 tablespoons clarified butter Method:- Heat clarified butter in wok, add cloves, cardamom, black pepper corns, bayleaf, star arise and cinnamon. When whole spices stop crackling. Add green chilies n saute for 15seconds. Add 3&1/2 cup water, salt, green peas and rice. Cook rice until it done. Switchoff the flame. Cover the lid for 15minutes Heat 1 tablespoon clarified butter. Shallow fry paneer bites from all the side till it done golden brown. Serve cooked rice to a plate. Garnish with pomegranate seeds, coriander leaves and place fried paneer pieces on it. Serve this Matar Paneer Pulao hot.

Palak Paneer  is a popular North Indian curry made of blanched spinach and soft paneer. This restaurant style spicy Punjabi palak paneer recipe prepares a yummy curry by cooking shallow fried paneer cubes in a healthy spinach gravy. Ingredients for Palak Paneer 2 bunch palak (spinach) 250 gm Paneer (cut into cubes size) 1/2 teaspoon cumin seeds 2-3 green chllies 8 garlic chopped Salt to taste 1 tablespoon lemon juice 2 tablespoons fresh cream 3 tablespoons oil How to cook Palak Paneer Remove the stem and wash the leaves thoroughly in running water. Blanch in salted boiling water for 2 minutes. Refresh in chilled water. Squeeze out excess water. Grind into a fine paste along with green chilli. Heat oil in a pan. Add cumin seeds, when they begin to change color, add garlic and saute for half a minute. Add the palak puree and stir nicely. Add water if required. When the gravy comes to a boil, add shallow fried paneer in it and mix it gently. Stir some lemon juice. Garni...

White urad chana dal is creamy white in color and has a mild favour and yellow dal has slightly sweet taste and nutty flavour. When this two dals cooked together and simmered with onion tadka it make a delicious dish. The consistency of urad dal is usually thicker than any other dal. White urad and chana dal goes well with tandoori roti, Missi roti (Black chick peas flour roti) and Rice.

About this recipe Methi Tamatar is a vegetarian side dish recipe. Methi leaves or fenugreek leaves are a good source of iron and calcium and help to maintain the blood sugar level but due to its bitter taste many do not like to have methi. To subtle down its bitterness it is advisable to blanch it in hot water. Methi is often cooked with tomato to kill its bitterness. Here is a simple methi tomato recipe. Ingredients for Fenugreek Tomato - Methi Tamatar Ki Sabzi 1 bunch fenugreek leaves 3 large tomatoes chopped 5 green chilies finely chopped 5 garlic pods chopped Salt to taste 1/3 teaspoon cumin seeds 5 tablespoons cooking oil How to cook Fenugreek Tomato - Methi Tamatar Ki Sabzi Heat oil in deep wok, crackle cumin seeds in heated oil. Add garlic and green chilies and saute for 30seconds on high flame. Add fenugreek leaves, mix it really well. Cook it on high flame for 2minutes. Keep mixing in between. Add tomatoes and mix with fenugreek leaves. Cook for 2minutes on high...

About this recipe As usual I was confused about the name of the chicken curry. Since I used more coriander leaves than usual, I decided to name it as Coriander Chicken Curry. Coriander Chicken recipe referred prominently as Dhania Chicken is a delicious curry from Bengali cuisine. Ingredients for Coriander Chicken Curry 500gm chicken 2 onion 1 large size tomato 1 teaspoon ginger paste 1 teaspoon garlic paste 4 green chilies 1 handful chopped coriander leaves Salt as per taste 1 teaspoon red chili powder 1&1/2 teaspoon coriander powder 1/3 teaspoon turmeric powder 1/3 teaspoon garam masala powder 1/2 teaspoon chicken masala powder 1/2 cup cooking oil How to cook Coriander Chicken Curry Take onion, tomato, green chilies, ginger and garlic paste in a mixer grinder jar. Grind it into fine paste. Heat oil in pressure cooker, add prepared paste and saute for min. Cook for 5minutes on low medium flame. Add spices salt, red chili powder, coriander powder, garam masala ...

Chana Dal Vada, a crispy and savory deep fried fritter made from chana dal and spices, is a popular street food of South Indian cuisine. It is also known as Paruppu Vadai in Tamilnadu. Besides chana dal, the other important ingredient in vada which plays a major role for its flavorful taste is onion. However if you want to make it without onion so u can. Process for making chana dal vada is very simple and takes very less time except for the time required for soaking the chana dal. If you are craving for something crispy and crunchy, then make this vadai and your taste buds will not stop thanking us. 1&1/2 cup Chana dal 1 medium size onion finely chopped 4 green chilies finely chopped 3 tablespoons coriander leaves finely chopped Salt to taste Oil for deep fry Method:- Soak chana dal in water for 2hours. Drain extra water and grind it into fine mixture. Do not add water. Transfer it in mixing bowl. Add salt, onion, green chilies and coriander leaves in mixture and mix it w...

Zeera rice or jeera rice or cumin rice is a tempting rice dish of Punjabi cuisine. In its simplest form, it is a steamed rice with nice flavor of pan fried cumin seeds (Jeera) and whole spices. Cumin seeds and select whole spices sauteed in ghee add plenty of flavour to basmati rice when cooked together. With a final garnish of fresh coriander leaves a plate of zeera rice served piping hot is the ideal form of comfort food. Have it with dal, sabzi, curry or just some yogurt and pickle. A zeera rice will always come through in satisfying your taste buds. Ingredients:- 1&1/2 cup basmati rice 3 cups water 1/2 teaspoon shahi biryani food essence 1 teaspoon cumin seeds 2 bayleaf 1 green cardamom 10 black pepper corns 2 cloves 2 inches cinnamon stick Small piece of star rise Salt as per taste 2 tablespoons chopped coriander leaves 3 tablespoons clarified butter Method:- Heat clarified butter in wok on low flame. Add cumin seeds, bayleaf, cloves, black pepper corns, ...