Zulekha's Kitchen

French fries are great appetizer , any one can keep munching , and if they tastes even more better than i am sure no one can stop their cravings for french fries, as its easy to make but just be sure of one thing....CALORIES...! if you can manage that then a perfect spicy snack for you...      INGREDIENTS: 2 medium russet potato 2 tbsp corn starch / corn flour 1/2 tsp red chilli powder 1/2 tsp chat masala oil for frying salt METHOD: Peel the potatoes, wash and cut into french fries. Soak the potatoes in salt water for about 10 minutes. Drain the salt water well and pat dry lightly. Heat the oil in kadhai or in frying pan on medium high heat. Sprinkle salt and corn flour and mix well. when the oil is hot, put some potatoes strip in kadhai or frying pan Fry the fries till they become gold in color all round, turn the fries few times while frying. Remove the fries on an absorbent paper and sprinkle chilli powder and chalt masala mix well. Serve hot and enjoy sp

Gurda kaleji masala is just tossed in spices on tawa as liver takes hardly few minutes to cook. Do not over cook liver as it becomes hard, so to get that softness cook liver for hardly few minutes to maintain that much needed softness, infact doctors advise their weak patients to consume kaleji tossed in ghee to improve their health. The other combination other than Gurda kaleji is gurda kapoora which very few people like. Infact before i cook gurda / kidney , i just make sure to boil it before cooking for couple of minutes so they do not leave a certain smell premeating behind. Without much ado , here is my delicious gurda kaleji recipe which you can cook in couple of minutes.   INGREDIENTS:  liver ( kaleji ) 1/2 kg kidneys ( gurda) 4 cut into halves 3 tbsp ginger garlic paste pinch of turmeric powder 2 tsp red chilli powder (if your chilli powder is  too hot than use 1 tsp) 2 -3 nos chopped green chillies salt oil METHOD: Cut the liver into small cubical piece

    Bheja fry is goat brain saute in rich spices , this lamb brain is basically, scrambling the brain and then frying it...usually served with rumali roti or parathas.   INGREDIENTS: O ne Goat brain 1 large onion chopped  1 tomato chopped 1 tsp cumin seeds garlic pod 6- minced  1/2 tsp cumin powder 1/2 tsp garam masala powder 6 green chillies, slit  1 tsp red chili powder ( if too hot then 1/2 tsp ) 1/2 tsp coriander powder salt as per taste  ghee or oil. METHOD: Wash the brain thoroughly and then boil it in water with a pinch of salt for 2 - 5 minutes. Remove the brain from the water and carefully remove membrane or nerves. Chop the brain into pieces. ( be it small pieces or you can ch op into thick pieces) H eat oil or ghee in a sauce pan or kadhai , add cumin seeds, let it splutter. Now add garlic and green chillies , saute for few seconds. Now add onions and fry. As soon as it changes its colour , add tomatoes , salt , coriander powder

Daal makhani or maa ki daal as its popularly known as , is basically punjabi cuisine. Its made with the combination of black urad  daal and rajma with spices and slight tang of the tomatoes .You could see daal makhani being served as complimentary with aloo parathas in some punjabi restaurants  and dhabas. I have heard that daal makhani tastes even more better when consumed the next day, but never got the chance to do so because it gets over the same day...:)    INGREDIENTS: 1/2 cup whole black gram (sabut urad)  2 tbsp Red kidney beans ( rajma ) 2 tbsp Red chili powder  2 inch piece Ginger, chopped  3-4 tbsp Butter 1 tsp  Cumin Seeds 6-7 Garlic chopped one medium sized  onion chopped 2 Green Chilies Slit 1 tsp coriander powder  Pinch of turmeric powder  2 Medium Sized Tomatoes chopped 2-3 tbsp fresh cream  1 tsp Garam masala powder Salt Oil   METHOD: Wash and soak urad and rajma overnight in 3-4 cups of water.  Drain & Pressure

Chole puri is one of the most popular Punjabi recipe which is now liked almost all over India.  My  best memories is the one i ate at a popular restaurant in Mumbai known as Cream  Center .   where a large of mumbaities relish even today..! I enjoy eating hot chole with puris or kulchas  but they are  usually teamed with bhaturas... INGREDIENTS: 1 ½ cup of  white chick peas ( kabuli chana) soaked overnight 2 medium sized finely chopped onions 1 medium sized chopped tomato. ½ inch piece of ginger finely chopped or crushed 2-3 cloves of garlic finely chopped or crushed   ½ tsp garam masala powder  2 tsp amchur powder ( dry mango powder) A pinch of turmeric powder 1 tbsp coriander (dhania) powder 1 tsp cumin seeds powder  (jeera  powder) 3 green  chilies  slit Oil Salt as per taste 2  tsp  chilly  powder  1 tsp cumin seeds ( jeera) 2 tsp of chole masala METHOD:  Pressure cook kabuli chana with  salt and 3 -4 cups of  water  till

Indian Chinese cuisine is the adaption of Chinese seasoning and cooking techniques in indian style . Chicken Manchurian is cooking in two ways , dry or with gravy . If you like gravy then enjoy this chicken Manchurian gravy INGREDIENTS : For Marination                                                    500 gm Chicken breast 2 tbsp soya sauce  1 tbsp Vinegar  1 egg 2-3 tbsp Corn flour 2 tbsp Maida / All purpose flour 1tsp ginger garlic paste    Salt  ½ tsp black pepper     INGREDIENTS: For sauce 2 tbsp Garlic chopped 2 tbsp Soya sauce 2 tbsp chilly sauce  2 tbsp tomato ketchup  1 tbsp Vinegar 1 cup Chicken stock 1 cup tomato puree  3 tbsp cornflour 2 onions finely chopped  2 green capsicum chopped, cube shape  Pinch of red food colour 2-3 green chilies chopped    Oil    Salt  METHOD: Cut Chicken into cubes and marinate it with salt , black pepper , vinegar , soya sauce and ginger garlic past