aedaskitchen

These super crispy vegetable fritters are packed with all veggies you can actually think of. It has broccoli, zucchini, carrots, peas, beans, potatoes.

I often feel like vegetables are always under rated and not so liked my many, especially kids. But if your kids love hash brownies they would love this too. These fritters are a combination of all vegetables to give a superb crispy touch.

Preparation time : 5 minutes

Cooking time : 10 minutes

Ingredients

1. Broccoli : 1 cup shredded
2. Carrots : 1 cup shredded
3. Zucchini :1 cup shredded
4. Peas : half cup
5. Beans : half cup
6. Potatoes : 2 boiled and mashed
7. All purpose flour : 1/2 cup
8. Eggs : 2 whisked
9. Salt as per taste
10. Black pepper : 1/2 tsp
11. Oregano : 1 tsp

Method

1. Bring 2 cups water to a boil and add all vegetables
2. Cook for 5 minutes and drain them completely.
3. Pat the vegetables dry with kitchen towel
4. Now add flour, salt, pepper and oregano to it. Mix properly.
5. Now add whisked eggs.
6. Heat a non stick pan and add little oil to it.
7. Take a small part of the mixture and place it on the pan. Flatten slightly with the spatula and cook for 4-5 minutes.
8. Cooke each fritters from both the sides.

Serve hot with garlic dip or ketchup

Here comes the golden marinated chicken in creamy mild tomato sauce. The taste is quite similar to the authentic Indian butter chicken, but this chicken’s aroma itself is enough for one to get hungry. It’s mild and will not put your tongue on fire!!

This chicken is for all those who do not like spicy food. The curry here is rich and creamy

Preparation time : 20 minutes

Cooking time : 30 minutes

Ingredients

1. Chicken : 1 full
2. Tomato puree : 1 can
3. Tomatoes : 2 large
4. Onion : 1 medium
5. Curd : 200grams
6. Chilly powder : 1 tbsp
7. Dhaniya powder : 2tbsp
8. Ginger garlic paste : 2 tbsp
9. Fenugreek leaves : 1tsp
10. Bay leaves : 2
11. Cinnamon stick : 1
12. Zeera : 1tsp
13. Fresh cream : 200 grams
14. Salt

Method

1. Marinade the chicken: To the chicken add curd, chilly powder, salt, dhaniya powder, ginger and garlic paste. Cover it and keep it aside for 4-5 hours.
2. To the pan add oil and Zeera. When it flutters add bay leaves, cinnamon and sliced onions
3. When the onion changes color, add ginger garlic paste. Keep stirring so that the mixture does not stick. Now add tomato puree and chopped fresh tomatoes.
4. Cook them nicely, till the oil separates. Cool it down
5. Now grind it and make a smooth paste.
6. To the pan now add marinated chicken and this grinded paste. Cook properly till the chicken is almost done.
7. Now add fresh cream and fenugreek leaves.
8. Cook for some time and switch off the flame

Serve with Naan or Zeera rice

Since being born and bought up in Delhi, street food has become a lifeline. And one cannot go back from Delhi without having this authentic thele waala matar kulcha..

You must have seen many pictures of matar kulcha and captioned Delhi.. That’s enough said for the picture. This is my Homemade matar kulcha, where in I have baked the kulcha’s.

Preparation time : 10Minutes

Cooking time : 30 minutes

Ingredients

1. Matar( yellow peas) : 1kg(soaked overnight)
2. Chilly powder :2 tbsp
3. Dhaniya powder : 1tbsp
4. Kalonji(nigella seeds) : 1tsp
5. Amchoor powder : 2tbsp
6. Chaat masala: 2tbsp
7. Salt
8. Maida : 3 cups
9. Beaten sour yogurt : 1cup
10. Baking soda : a pinch
11. Onions

Method

1. For the matar : In the cooker add soaked matar and salt. Cook it for 15 minutes or until its nicely done.
2. Now add grinded coriander powder, chilly powder, Amchoor and kalonji to it. Mix well
3. Keep aside
4. For the kulcha : To the all purpose flour add baking soda, salt. Mix it without water.
5. Now add little oil, curd and water, to make the dough.
6. Cover it and keep it for atleast 5-6 hours.
7. Now make small balls of the dough and roll it to make chapatis.
8. Preheat the oven.
9. Keep the kulcha’s in it for 10 minutes.
10. On the other hand garnish the matar with chopped onions, lemon, and chaat masala.
11. Butter the ready kulcha and serve hot.

This is a complete dish in itself. The perfect taste of Mutton and the lentils gives it a ride of all tastes. For this you need to Prepare things overnight.

Preparation time : depends

Cooking time : 1 hour approx

Ingredients

1. Wheat : 500 grams( soaked a night before)
2. Lal masoor dal : 1/2 cup
3. Moong dal : 1/2 cup
4. Black udad dal :1/2 cup
5. Chana dal : 1/2 cup
6. Mutton : 1 kg
7. Ginger garlic paste : 2tbsp
8. Onions : 2 large
9. Garam masala : 2 tbsp
10. Ginger julienne
11. Lemon
12. Mint leaves
13. Chilly
14. Shaan HALEEM masala
15. Salt

Method

1. Soak all the lentils and wheat a night before.
2. Put them in a cooker. And cook them with the shan masala half packet, all should be perfectly cooked
3. Then grind them in a paste. Keep aside
4. To the pan add oil. Add onions and cook till it turns pink.
5. Now add Mutton to it and ginger garlic paste. Cook nicely and add the rest of the shan Masala.
6. Cook till the Mutton is almost tender.
7. Now to a pan. Add all the pasted lentils and meat. Add water nicely
8. Cook for good 15 minutes.
9. Granish it with ginger, brown onions, mint leaves and chillies.. Squeezed lemon..

It is one of the most healthy form of chicken. As it includes spinach, kids usually don’t eat spinach like this. But hiding it in chicken is a great way.

Preparation time : 15 minutes

Cooking time : 20 – 30 minutes

Ingredients

1. Chicken : 1 whole
2. Spinach : 1 bunch
3. Coriander leaves : 1 bunch
4. Mint leaves : handful
5. Green chillies : 3-4
6. Curd : 100 grams beaten nicely
7. Ginger garlic paste : 1 tbsp
8. Chilly powder : 1 tsp
9. Zeera powder : 1 tsp
10. Garam masala :1 tsp
11. Onions : 1 large..
12. Salt as per the taste

Method

1. Blanch the spinach. And grind it well.
2. Cut coriander leaves, mint leaves and green chillies and grind it. And then mix it with spinach.
3. To the pan add oil. When got add slices onions. When the onions turn pink then add chicken to it.
4. Keep the flame high and add salt, ginger and garlic paste. When the chicken turns Lil brown. Slow the flame.
5. Now add the green ingredients and curd, chilly powder, Zeera powder to it.
6. Cook nicely. It will form a paste type chicken. Add some water after a while.
7. When chicken is done. Switch off the flame and serve hot with Naan.

This tin of tuna was lying in my pantry for a long time. I always use to make tuna sandwiches, but this time I ended up making this super easy tuna cutlets aka tuna kababs.

Preparation time : 10 minutes

Cooking time : 15 minutes

Ingredients

1. Tuna : 2 tins
2. Chilly powder : 1 tsp
3. Onions : 1 finely chopped
4. Oregano : 1/2 tsp
5. Eggs : 2
6. Bread crumbs

Method

1. Mash the tuna properly in a bowl
2. To it add all the ingredients one by one.. Mixing them properly.
3. Lastly add eggs and bread crumbs
4. Now make the kababs and shallow fry it

Serve with ketchup or garlic myo

This delicacy has its roots in Mughlai cuisine. It is a very popular and rich dessert made up of bread, milk and sugar. It’s other name is “Hyderabadi double ka Meetha”. It is very easy to make and super yumm to taste.

Preparation time : 10Minutes

Cooking time : 20 minutes

Ingredients

1. Bread : 4-5 slices
2. Ghee or butter to toast the bread
3. Milk : 3 cups
4. Sugar : 4 tbsp
5. Some dry fruits
6. Condensed milk : 1 tin

Method

1. First cut the sides of the bread and cut the bread into triangles.
2. I de-fry the bread usually, but one can just toast it as well.
3. To the pan add milk.. When boiled add sugar and Condensed milk.
4. Now dip the fried bread in the prepared milk.
5. Serve on plate and garnish it with some dry fruits.

Everyone in my house is a big fan of chicken fry. I usually make it on every weekend, they taste best with khabsa rice or alone eater also. Usually I hear from many people that there chicken after frying got hard. So for them it is, marinade ur chicken for good 2-3 hours.. And then while frying.. Start at high flame and then medium..

In Sha Allah it will turn out great

Preparation time : 30 minutes

Marination time : 2-3 hours

Cooking time : 15 minutes

Ingredients

1. Chicken : 1 whole
2. Chilly powder : 2 tbsp
3. Lemon : 1
4. Kasoori methi : 1 tbsp
5. Eggs : 2
6. Bread crumbs
7. Maida( flour)
8. Ginger garlic paste : 1 tbsp
9. Apple cider vinegar : 1 tsp

For the marination

Marinate the chicken with chilly powder, kasoori methi, salt, lemon squeezed, vinegar. Make slashes on chicken and Mix it nicely. refrigerate for 3 hours.

Method

1. Take maida, beaten eggs and bread crumbs in 3 different bowls.
2. Take out the chicken. Dip it in eggs then maida and lastly crumbs. Do it with all the chicken pieces and keep.
3. Heat oil in a pan. Fry the chicken pieces till it turns golden brown. It will take 15-20 minutes.
4. Drain and serve.. With green chutney and onions.. 😊

It’s another simple and yet delicious dessert for all the oreo lovers. And I am sure there are many of them.

Ingredients

1. Oreo biscuits/cookies : 10
2. Whipped cream : 2 packets
3. Chocolate syrup
4. Butter :little bit

Method

1. Grind the oreos in the mixer. Until a fine mixture is formed. Now add butter to the mixture and keep it aside
2. Whip the cream nicely, until it thickens. Now add some parts of crushed oreos to it.
3. Now to the glass.. Add rest of the oreos.. Followed by cream and then once again.
4. Finally put an oreo on the top for the finish

Refrigerate for 15min..

This is made simply with just 3 ingredients. No baking required in it. It’s a perfect creamy fluffy dessert. I was always a lover of Mousse.. And I seriously don’t know why did I started making it so late.

For me it was always a big thing, but trust me it’s very easy to make and super yumm

Method

1. In the mixer puree the strawberry.If you don’t have fresh Strawberries you can surely go for frozen one. Grind it well with the sugar
2. Divide it into two parts.
3. Whip the heavy cream nicely, until it thickens.
4. Now add the one part of puree to the cream
5. Layer the glass with another part followed by the strawberry cream and reapet once again.

Then refrigerate for at least 1 hour
Serve chilled..