Zulekha's Kitchen

A common Indian cuisine , the main ingredient of course is the Aloo . However it is mixed with different spices across the various regions of India and hence the taste differ. Here is a recipe which is very simple but has a creative touch. INGREDIENTS: 4-5 boiled potatoes ( peeled & diced) 8-10 curry leaves. 2-3 chopped onions. 1tsp mustard seeds 1 tsp cumin seeds (jeera) 3-4 greeen chillies finely chopped. 1 tsp ginger garlic paste 1 small tomato chopped Coriander leaves for garnishing. ½ tsp turmeric powder. A pinch of asafoetida (hing) Salt. Refined oil. METHOD: In a pan ,after putting oil add mustard seeds & cumin seeds, let it splutter, now add curry leaves, green chillies & ginger garlic paste ,roast  for sometime till the raw smell disappears. Now  add onions & fry till it becomes soft. Once onions are soft add tomato & fry for few minutes by adding salt, asafoetida (hing), potatoes , pinch of turm

Lauki, which is also known as dudhi ,though very less people know this term as its widely known as lauki in india. INGREDIENTS : 250 gm lauki ( bottle gourd/dudhi) cut into small cubes ( refer to pic ) 1 ½ tsp red chilly powder 4-5 green chillies finely chopped 1 tsp cumin seeds 7 cloves of finely chopped garlic 2 finely chopped onions 1 chopped tomato Pinch of turmeric powder Refined oil Salt ½ cup water Coriander leaves for garnish. METHOD: In a pan or kadhai, put some oil & ½ tsp cumin seeds, green chillies & garlic, once garlic starts changing its  color , add onions & fry it till it becomes soft now add salt, turmeric powder, chilly powder & stir it for few seconds. Put lauki &fry  for 2-3 seconds, add water & let it cook till its almost done. Lastly add cumin powder (roast ½ tsp cumin seeds & make it into powder) .simmer it till lauki is completely done & oil  separates . Garnish with coriander leaves. NOTE: y

Its an Indian recipe, basically from north india, a stuffed potatoes mixture rolled in parathas ,served hot with chutney or yogurt or you can have it with pickle as well.Its 1 of a kind dish which almost every 1 likes it from granny to kids...infact my grandma use to  always say make aloo parathas on low flame so that it cooks well whereas it turns out crispy & good in color. This tip has always made my parathas taste yumm...so here is my recipe of aloo paratha. INGREDIENTS: For the dough: 2 ¼  cup whole wheat flour [ gehun ka atta} ½ tsp salt 2 tbsp ghee.  For the filling: 3-4 boiled potatoes                                                                                        1 tbsp chopped coriander leaves { hara dhania) 2 tsp dried mango powder (amchur powder) 2 tsp red chillie powder 1 ½  tsp cumin seeds (jeera)                                                                              1 tsp lime (lemon juice) Salt as p

INGREDIENTS: 250 gm Whole brinjal ( medium sized baigan). 1-2  green chillies. 2 small finely chopped onions. 1 finely chopped tomato. 3-4 cloves finely chopped garlic. Half inch ginger finely chopped ginger. Pinch of turmeric powder ( haldi). 1 tsp cumin seeds (jeera) 1tsp garam masala powder. 4-5 stems of spring onions green or small bunch ( greens) 4-5 bulbs of spring onions  1 ½ tsp  chilly  powder. 1 tsp ghee. 1 small black coal. oil  salt METHOD: 1.Wash the brinjal (baingan), grease oil all over it & roast it directly on cooking range. 2.In a pan add little oil, cumin seeds & finely chopped garlic let it be light brown, now add garlic & fry for few seconds, add finely chopped onions with spring onion bulbs chopped & cook it till it becomes soft, add finely chopped tomato & fry for 2 mins by adding salt, turmeric, red  chilly  powder. 3. Peel the brinjal (baingan) and cut it roughly into small pieces & add this

Vegetable Maggie is 1 of its kind, the most delicious & most loved recipe by all age groups where as its fast to cook & good to eat...... INGREDIENTS:  1 pack of Maggie 1 ½ tsp chilli powder 1 tsp cumin seeds 2-3 green chillies finely chopped 1 tomato finely chopped 1 maggie chicken cube Pinch of turmeric powder 1 ½ cup green peas, carrots (cut into small cubes),capsicum ( cut into small cubes) Salt as per taste Refined oil METHOD: In a pan put little oil & cumin seeds let it splutter, add green chillies now put tomato & cook it till it becomes soft. Now add vegetables, stir continuously by adding salt, turmeric powder, red chilli powder & fry it for few seconds. Add desired water, when the water boils put Maggie noodles, Maggie masala & chicken cube ( if you pure veg , use Maggie veg cube).cook for 2 minutes & serve hot. PREPARATION TIME:15 MINUTES COOKING TIME: 10 MINS SERVES: 1 PERSON 

This is the most easiest & tastiest recipe, if you want to try sumthing new, refreshing you can experiment this delicious veg recipe sauted in coriander leaves { hara dhania}. Its rich green colour gives a different look to this delicious cuisine, here is the recipe..... INGREDIENTS: 250 gm walor &  small baigan 1 bunch of Coriander leaves ( hara dhania) 4-5 green chillies 5-6 cloves of garlic 1 tsp cumin seeds ( jeera) Pinch of baking powder( soda khar) Salt Oil. METHOD: 1.      Wash thorougly walor & baigan, slit open walor n cut it into 4 parts where as chip off the baigan ‘s stick ( keep the brinjal as a whole with stick) & cut it into 4 parts. 2.      Now in a pan add oil,  put walor baigan , salt ,pinch of baking powder ( soda khar) ,stir & cook it till its almost done. 3.      Wash coriander leaves & grind it in mixture with green chillies, garlic & cumin seeds ( jeera ).

   I am sharing with you  one of my favorite recipe ....PUNJABI SAMOSA...its the king of all samosas. Its taste is delicious & lip smacking as it has spicy peas & potato masala in it.Enjoy  with an evening tea as winter’s round the corner. Ingredients: Refined flour ( maida) 2 n half cup 1 tsp ajwain Salt  ghee 6 tbsp (clarified butter) 1tsp cumin seeds 1 inch piece of ginger { finely chooped } 4/5 boiled potatoes 2 tsp amchur powder ( dry mango powder) 1 n hlf tsp red chilli powder 1 n hlf tbsp whole coriander seeds ( akha dhania) 1 tsp dried anar dana ( dark dried pomegranate seeds) 1 cup green peas boiled pre hand 2 tsp garam masala powder DOUGH PREPARATION : In a bowl add refined flour(maida), ajwain , salt (as per taste) & 4 large tbsp ghee,pour in some water & keep kneading it for 5 mins till the dough gets soft .cover it with a wet mulmul cloth & keep it aside till potato stuff

  Its a very simple cuisine . Usually north indian prefer this dish . INGREDIENTS: 1 cup green peas (mutor). 2  potatoes peeled & cut into small cube sized. 2 -3 green chillies washed & jus slit from the middle (keep it whole) 1finely chopped  onion. 1 chopped tomato. 1 small packet of coconut milk . 1 tsp ginger garlic paste. 1 tsp cumin seeds. 1 tsp garam masala powder. 1 tbsp red chilli powder. 1½ tsp coriander powder.  Pinch of turmeric powder. Water as required. Salt Oil Pinch of turmeric powder. METHOD: 1.       Heat oil in a pan or kadhai, put green chillies whey they splutter, remove & keep it aside. 2.       Now add onions ,let it be golden brown  & add tomato ,cover & cook for a while. 3.       Add ginger garlic paste, stir continuously for 1-2 minutes by adding salt,turmeric, coriander powder, chilli powder. 4.       Stir for sumtime now add green peas ( mutor) & potatoes & let it cook ti

Chicken Achaari is a delicious Mughlai dish with an Indian flavor , it tastes a little spicy and give a pickle feel . It has that raw texture and is not creamy at all . In fact the spices used in this recipe are whole spices grounded and then added to give that perfect and balanced taste . Here is my recipe of Chicken Achaari ....! Ingredients : 1 kg chicken with bones  2 tomatoes finely chopped without skin  4-5 dry red chilllies whole  1 tsp coriander powder  1 tsp red chilly powder  1/2 tsp turmeric powder  1 tsp cumin seeds  1 tsp aniseed  / fennel seeds ( sauf )  1 tsp fenugreek seeds  1 tsp mustard seeds  1 tsp onion seeds ( kalonji )  1 cup curd  4 tbsp ginger garlic  3 onions finely chopped  1 tsp lime  lemon juice  4-5 whole light green chillies  cooking oil  salt  Method : Grind red chillies , fenugreek seeds , mustard seeds , cumin seeds , fennel seeds and onion seeds coarsely . Mix them with  turmeric powder and salt together in a b

Bhindi Masala is very deilcious and Best when served with chapatis/ phullas as a side dish with dal rice. Totally Indian way of preparing bhindi, with onions mixed in few spices , and stuffed in between the lady fingers, then are fried unitl they completely done.A super tasty , yumilicious and palatable bhindi masala, which I am sure will make you drool over it.......! Lady finger or O kra as  it is also known as, is made in many ways,all have their version of presenting bhindi ,  in fact I too make it in 3 -4 ways , as I have posted two more recipes on Bhindi , this is my third variation of Bhindi..... which is bhindi masala or bhindi fry. Bhindi Masala is also known as Tawa Bhindi Masala and Bhindi Masala Fry , It is a simple dish which you can make with an ease in your kitchen . So here is my recipe ....! INGREDINETS:  250gm Bhindi ( Lady Finger) 3-4 onions finely chopped 1-2  green chilly finely chopped 3/4 tsp cumin powder (jeera) Pin