Nerd Kitchens

Nerd Kitchens For all those poor girls and boys living away from home in a strange city with super yuck tiffins n

Veg Briyani😍
10/04/2020

Veg Briyani😍

Chole Bhature😍 #
05/04/2020

Chole Bhature😍
#

Lockdown mai bhi kuch toh special Banana hai.....Golgappa/Phuchka/Batasha....
03/04/2020

Lockdown mai bhi kuch toh special Banana hai.....Golgappa/Phuchka/Batasha....

White Cheese Pasta😊
22/10/2017

White Cheese Pasta😊

Goan style Paneer:Ingredients:- •Paneer (cottage cheese),cut into ½ inch cubes 200 grams•Cumin seeds 3/4 teaspoon•Corian...
14/06/2017

Goan style Paneer:

Ingredients:- •Paneer (cottage cheese),cut into ½ inch cubes 200 grams
•Cumin seeds 3/4 teaspoon
•Coriander seeds 1 1/2 teaspoons
•Oil 2 tablespoons
•Onions,chopped 2 medium
•Scraped coconut 1/4 cup
•Ginger 3/4 inch piece
•Garlic 6-8 cloves
•Cinnamon 1 inch stick
•Cloves 5-6
•Dried red chillies 3-4
•Turmeric powder 1/4 teaspoon
•Green chillies,slit 2
•Salt to taste
•Tamarind pulp 1 teaspoon
•Coconut milk 1/2 cup

Method:- Dry roast cumin seeds and coriander seeds till fragrant.
Heat oil in a non stick pan, add onions and sautĂŠ till golden.
Put the roasted spices into a mixer jar. Dry roast coconut till lightly browned.
Add a little water to the onions so that they do not burn.
Add ginger, garlic, cinnamon, cloves, red chillies turmeric powder and coconut to the mixer jar and grind with a little water to a fine paste.
Add the paste to the pan and mix well and sautĂŠ for 2-3 minutes. Add green chillies, salt and continue to sautĂŠ. Add paneer cubes and mix. Add tamarind pulp and coconut milk and mix well.
Serve hot with roti or chawal.
Cook it and Enjoy it .....!!!! Thank you :)

Vegetable Dhansak:_Ingredients:- •Split pigeon pea (toor dal/arhar dal),soaked 1/4 cup•Split red lentil (masoor dal),soa...
14/06/2017

Vegetable Dhansak:_

Ingredients:- •Split pigeon pea (toor dal/arhar dal),soaked 1/4 cup
•Split red lentil (masoor dal),soaked 2 tablespoons
•Split green gram skinless (dhuli moong dal) ,soaked 2 tablespoons
•Split Bengal gram (chana dal),soaked 2 tablespoons
•Red pumpkin (bhopla/kaddu),cut into ½ inch cubes 100 grams
•Brinjals,cut into ½ inch cubes 2 medium
•Potato,cut into ½ inch cubes 1 large
•Fenugreek leaves (methi),chopped 65 grams
•Fresh mint leaves,chopped 10-15
•Turmeric powder 1/2 teaspoon
•Salt to taste
•Ginger,chopped 1 inch piece
•Garlic cloves,chopped 5-6
•Green chillies 4-5
•Cumin seeds 1 teaspoon
•Pure ghee 2 tablespoons
•Oil 2 tablespoons
•Onions,chopped 2 medium
•Tomatoes,chopped 2 medium
•Dhansak masala 2 tablespoons
•Red chilli powder 1 teaspoon
•Lemon juice 2 tablespoons
•Fresh coriander,chopped 2 tablespoons

Method:- Drain and mix all the lentils together in a pressure cooker. Add four cups of water, the red pumpkin, brinjals, potato, fenugreek leaves, mint leaves, turmeric power and salt and cook under pressure till pressure is released four times (four whistles). Remove the lid of the cooker when the pressure has reduced completely. Whisk the mixture till smooth. Grind the ginger, garlic, green chillies, cumin seeds and a little salt to a fine paste.

Heat the ghee and oil in a deep non-stick pan. Add the onions and sautĂŠ till golden.Add the tomatoes and sautĂŠ till soft. Add the ground paste and continue to sautĂŠ till fragrant. Add the dhansaak masala powder and chilli powder and mix well.

Add the dals and vegetables and mix. Adjust the salt and cook on low heat for five minutes.Add the lemon juice and chopped coriander and mix. Serve hot with brown rice.
Try once its a very delicious dish.

Thank you :)

Chettinaad Fried Chicken:- Ingredients:- •Chicken,cut into 8 pieces 800 grams•Dried red chillies,broken 6•Ginger,roughly...
14/06/2017

Chettinaad Fried Chicken:- Ingredients:- •Chicken,cut into 8 pieces 800 grams
•Dried red chillies,broken 6
•Ginger,roughly chopped 1 inch piece
•Garlic 5 cloves
•Green chillies,roughly chopped 4
•Onions,roughly chopped 2 medium
•Curry leaves 15
•Salt to taste
•Turmeric powder 1/2 teaspoon
•Rice flour 2 tablespoons
•Oil 2 tablespoons
•Lemon juice 1 tablespoon

Method:- Grind together red chillies, ginger, garlic, green chillies, onions and curry leaves with sufficient water to a smooth paste. Mix together chicken, salt, turmeric powder, ground paste and rice flour in a bowl. Keep the bowl in a refrigerator to marinate for 2-3 hours. Heat oil in a non-stick pan till smoking point.

Add lemon juice to the marinated chicken and mix well. Place chicken pieces on the pan in a single layer, ensuring that they do not stick to each other. Cover and cook on medium heat till chicken is almost done. Turn over chicken pieces and add the leftover marinade and mix well. Cover and cook on medium heat for 5-7 minutes more. Serve hot .

Gajar ka HalwaIngredient:Carrots – 1 kgMilk - 2 ½ cup (boiled) (You can also use dry milk powder)Sugar to tasteCardamom ...
14/06/2017

Gajar ka Halwa

Ingredient:

Carrots – 1 kg
Milk - 2 ½ cup (boiled) (You can also use dry milk powder)
Sugar to taste
Cardamom Powder - ½ tsp
khoya - 150 gm
Almond - 10
Pistachio - 10
Cashew - 10
ghee - 3 tsp

Method:

Wash, peel and grate the carrots. Heat a pan with ghee and Put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening add sugar and stir continuously.after 10 min add grated khoya in it and then Cook on low flame for further 10 to 15. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve hot.

Enjoy it hot..... This punjabi dish is so delicious an rich.

Thank you...!!

LAAL MAASIngredients:2 lbs. Mutton Leg 2 lbs. Onions (chopped) 14 oz. Tomato (chopped/paste) 2 oz. Ginger Paste 2 oz. Ga...
14/06/2017

LAAL MAAS

Ingredients:

2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves .05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. mustard Oil
Salt To Taste

Preparation:

Firstly boil the red chillies and make the paste of it nd keep it aside.
take mutton pieces add ggp,turmeric,red chilli pd ,oil and salt for marination. Then pressure cook it till 4 whistles.

In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.

Keep aside a little of the brown onions to use for garnish.

Add the garlic and ginger paste, cook for 15 min.

Add boiled mutton and let it cook for 10 min.

Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.

Cook until the spices are well-cooked and mixed.

Add tomato paste and cook on low fire for 20 min.

When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

Thank you ...Enjoy this rajasthani dish.

Butter Chicken (Chicken Makhani, Murg Makhani, Butter Turkey, Turkey Makhani)Ingredients:- Turkey/Chicken - 1 lb (bonele...
14/06/2017

Butter Chicken (Chicken Makhani, Murg Makhani, Butter Turkey, Turkey Makhani)

Ingredients:- Turkey/Chicken - 1 lb (boneless, skinless)
Onion - 1 (chopped)
Tomato - 3-4 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Kasoori Methi - 1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) - 1/4 cup
Chilly powder - 1/2 tsp + 1/4tsp
Corriander cumin powder - 1 tsp + 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp
Salt - to taste
Oil - 2 tblsp

Method:- 1. Wash the turkey/chicken and cut it into 1 inch thick cubes.
2. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.

Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine). 3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.

Tips
- If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
- In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.

Phirni:- Ingredients:- •Full cream milk 500 millilitres•Rice,soaked 3 tablespoons•Green cardamom powder 1/2 teaspoon•Saf...
14/06/2017

Phirni:- Ingredients:- •Full cream milk 500 millilitres
•Rice,soaked 3 tablespoons
•Green cardamom powder 1/2 teaspoon
•Saffron (kesar) a few strands
•Pistachios,blanched 15-20
•Sugar 3/4 cup

Method:- Boil milk in a deep non stick pan and simmer till it reduces a little. Grind rice coarsely. Add green cardamom powder and saffron to the milk and mix well. Add ground rice and mix. Cook, stirring, till rice gets cooked and the mixture thickens. Slice pistachios. Add sugar to milk and stir till sugar dissolves completely. Transfer the phirni into kasores (earthenware bowls). Sprinkle pistachios on top and let the phirni cool down to room temperature. Chill in the refrigerator and serve.
Note Frinds this is the authentic recipee of rice phirni its very tasty and delicious.Traditionally it should be served in earthware. try it once
Thank you :)

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