Friday, October 2, 2015

Subz ki Tehri

The Uttar Pradesh is just as diverse as its geography. Ranging from simple everyday fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisines to create and entire smorgasbord of wonderful dishes.. Many of the hindu communities  are staunch vegetarians and they have created a vast variety of vegetarian dishes ranging from the all time favourite puri-aloo ,  adn to savouries and different types of biryani...
Subz/vegetableTehri, a delicious one pot rice meal which originated in Uttar Pradesh.Its aromatic,filled with varied Masalas and lots of vegetables especially cauliflower and potatoes.

  1. Potato: 1, cubed.
  2. Carrot: 1, cubed.
  3. Frozen or Fresh Peas: One handful.
  4. Cauliflower: 3 or 4 florets.
  5. Beans: 1 handful, chopped (optional).
  6. Onion-1
  7. Ginger: 1 inch, finely chopped.
  8. Garlic: 6 cloves, chopped.
  9. Kashmiri Chilli Powder: 1 tsp.
  10. Coriander Powder: 1 tsp.
  11. Turmeric Powder: 3/4 tsp 
  12. Garam Masala: 3/4 tsp.
  13. Basmati Rice: 2 cups (200 ml cup)
  14. Hot Water: 5 cups
  15. Juice of 1 Lemon
  16. Salt: 1 1/2 tsp or as needed.
  17. Ghee-1 cup
  18. Jeera: 1/2 tsp
  19. Cardaomom-4-5,crushed 
  20. Saunf: 1/2 tsp (optional)
  21. Mint Leaves To Garnish,Fried onion


  • Wash and clean rice and keep it on a strainer. Heat ghee in a pressure cooker, add in jeera ,saunf and cardamom
  • Add in the chopped onion, ginger and garlic, allow it to turn light brown.
  • Add in the cubed vegetables ,cauliflower,carrot, peas, beans, and potato. Let them fry in the oil for 3 minutes on medium flame.
  •  At this point keep water to boil in a separate saucepan.
  • Now add in dry powders: Kashmiri chilli powder, coriander powder, turmeric, and garam masala powder to the fried veggies.Saute for couple of minutes,on low flame.
  • Add the rice and mix well again on low flame for 3-4 mins.
  • Add in the boiled hot water, salt, juice of one lime and mix well.
  • Cover the cooker with its lid and take 2 whistle.
  • Open cooker after 15 minutes, fluff the rice with a fork.
  • Garnish with chopped mint leaves,fried onion and some roasted cashewnuts
  •  Serve hot with plain curd or boondi raitha.

Murgh/chicken Malai Kebab

Murgh Malai kebab

This delicious, melt-in-your-mouth Kebab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavours too. The Chicken Malai Kebab recipe listed below is the most basic of Indian recipes also one of the tastiest! Trying this Chicken Malai Kebab recipe at home is an easy way to get a delicious meal.

  • Preparation time: 15 mins    
  • Rest period: 12 hours   
  • Cooking time: 15 mins    Serves: 5-6

  1. 1 kg chicken, cut into bite sized pieces
  2. 3tsp Green chilly,coarse paste
  3. 1 tbsp garlic paste
  4. 1 tbsp ginger paste
  5. 1 tsp cumin powder 
  6. 1 tsp coriander powder 
  7. 1 tsp chaat masala powder (optional)
  8. 1 tsp garam masala powder
  9. 1/4 cup  hung curd/ yogurt
  10. 2 tbsp fresh cream
  11. 2 tbsp grated cheese (any white cheese except Parmesan)
  12. 1 tbsp lime juice
  13. 1 tbsp butter
  14. salt to taste
  15. black pepper to taste


  • Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat.
  • Add the ingredients listed under 1st marinade. and refrigerate for 30 minutes. 
  • To prepare the yogurt marinade just mix everything listed under  marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the curd to make the ginger garlic and green chilly  paste to control the moisture in the kebabs
  • Add the chicken pieces to the  marinade.Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap  and refrigerate overnight.
  • Generously grease metal skewers (you can use wooden/bamboo skewers, but make sure to soak them for at least 12 hours). 
  • Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers) and grill over charcoal,basting with oil or butter.
  • Roast on high for 10 minutes,then flip and roast for 3-4 minutes on the other side.
  •  If you don’t have a charcoal grill then preheat oven to the highest possible temperature and  grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kebabs one at a time so the other side can get done too.Return in oven and grill for another 10-15 minutes
  • Once done, the kebabs should be slightly browned (not too much) so remove them from the tray and put them in a pan . Using a piece of coal, smoke the kebabs to give them a bbq smell.Serve hot with green mint chutney.