Zulekha's Kitchen

If your gravy or soups have become too salty , in 1/2 cup of flour ( wheat flour ) add little water and knead into a dough , now make small balls and add to the gravy or soup, these flour balls will absorb the extra salt, remove those flour balls from the gravy before serving. To maintain bright grreen colour, add a pinch of sugar while cooking any green leafy vegetables Soak cauliflower florets in warm salted water for a while before cooking , to get rid of small insects that may be present previously inside the florets which not visible to the eye. A bay leaf if kept in flour container, will keep the flour free from moisture. Add  a pinch of salt while frying puris , that will absorb less oil. Add a tsp of vinegar to boiling eggs , this will help not to spill the inner content even if it is cracked. Never keep greens in plastic bags as this will rot them quickly. To reduce the burining sensation which is felt after cutting green chillies , keep your fingers in

Maggie is an all time saver when we do not want to cook something with loads of efforts, that's where Maggie saves us. Technically we just have one or two ways to cook Maggie, that is just boil, drain and sprinkle Maggie masala and slurp it in one go...where as the other way is saute some veggies tossed in spices and then add Maggie and have it with your loved ones on a lazy afternoon...But here I am going to share a unique Recipe of Maggie Chow inspired from one of my friend from social networking site. Maggi chow is simply unbeatable and has the perfect taste, its basically an adaptation of chinese cuisine, a lip smacking delicacy  once you start having it, I am sure you gonna crave for more ....... INGREDIENTS: 2 Maggie packets 2 - 3 cloves of garlic chopped 1 tsp ginger finely chopped  2 onions chopped into cube shape 2 green capsicum chopped into cube shape  1 carrot finely chopped into long strips 1 tbsp vinegar  2 tbsp soya sauce  2 tbsp schezwan chutney 

  Bhaji Gosht is prepared with Indian spices but here the centre of attraction is leafy vegetables that are added , not one or two but three , yes I added three leafy vegetables to the prepared mutton to give that extra oomph to the mutton. Well it is said that one must add leafy vegetables to their daily meals, to extract all the nutrients that are present in vegetables, in fact doctors also advice to consume leafy vegetables to have a happy, healthy and long life.   Mutton has a taste of its own when blend with few spices ,its rich flavor and royal aroma is so mesmerizing  that one gets completely hooked in its unbeatable taste, and when green leafy vegetables added to mutton, it brings out the peerless and optimum taste. In this Recipe all the vegetables blend so well that it gives out  the perfect taste, dill leaves are some what sweet , spinach that is packed full of iron and vitamins and where as Indian sorrel has a bit sour taste. The best part is I do no

   Egg curry, simple Recipe with all the spices and ingredients that is always there on your kitchen shelf , yet its palatable. Egg curry is also known as anda curry which is spiced up with spices and cooked in onions and tomato gravy. Its a spicy curry, though the trick to make your curry more scrumptious , is to saute and fry a lot so that all the ingredients merge together well and give a superior taste and mesmerizing aroma to your curry. Egg curry is yummy, scrummy, finger licking, pungent, tempting ..... in short "delicious meal "   INGREDIENTS:   2 tsp Ginger Garlic paste 1 tsp garam masala powder 1 tsp cumin powder 1 tsp cumin seeds  2 large onions chopped finely 3 - 4 tomatoes chopped 1 green chilly finely chopped 1 tbsp coriander powder 2 tsp chilli powder Coriander leaves for garnishing 4 - 6 eggs 1/2 tsp turmeric powder  salt as per taste  oil  METHOD:  Boil eggs in water, for 10 - 15 minutes , drain and remove the shell and m

   Green chicken, the freshness of coriander and mint assorted with spices and nuts, gives a royal taste to this Hariyali Chicken, it is named as GREEN CHICKEN because of the obvious reason and that is its Rich, vibrant and attractive GREEN colour. Here is my Recipe of Green chicken, without much ado...:)  INGREDIENTS: FOR BOILING: 500 gms  chicken boneless or 1 kg chicken with bones 3 tbsp ginger garlic 2 tbsp Vinegar 1 cup water salt to taste FOR COOKING: 5 - 6 Crushed Garlic 1/2  tsp cumin seeds 1/2 or 3/4 cup ghee/ oil 1/4 tsp cumin seeds ( roasted and crushed ) 1/4  tsp Garam masala Pinch of turmeric powder  NUT PASTE: 100 gms cashew nuts ( kaju ) 1 full bunch coriander leaves 1cup mint leaves 4 - 5 green chilies 1/4 cup water METHOD:  Wash chicken, ( if with bones then prick all over with knife) and apply vinegar, salt, ginger garlic paste all over and inside the chicken and marinate for half an hour before preparing the chicken. 

Onion rings are deep fried into flour and seasoning batter to get that crisp covering, One can never think that alone, without much ado ONIONS can taste so crisp and delicious... INGREDIENTS: 1/2 Cup All purpose flour ( maida ) 1/2 cup cornflou r 1/4 tsp baking powder 50 ml amul fresh cream 1/2 tsp white/ black pepper powder 2  large Onion  Oil for frying salt to taste METHOD: 1. Place cornflour, maida, baking powder, salt, fresh cream,and pepper powder in a bowl and mix everything well to form a batter with desired water. ( batter should not be too thick nor too loose, the consistency of the batter should be like,  it can hold  the rings)   2. Remove the Onion skin, Slice them into 1 cm wide and separate the rings. 3. In a kadhai or deep bottomed pan heat oil, dip each onion rings into the batter properly one by one deep fry the onion rings on low flame until crisp and golden. 4.  Repeat the process by frying few at a time in batches.

Paani Puri which is known in Mumbai and is referred as golgappa in Delhi , is the most popular and favorite chaat all over the country. Paani puri tastes spicy , sweet or balanced with both , as per your taste one can prepare with the required proportion ,in fact to have Pani Puri there is no particular time or season, one can munch  it any time when ever you crave for. Paani puri is a tongue tickling road side chaat famous all over the country , its a crisp deep puris filled with boiled potatoes or  white peas ( ragda) or sprouts and dipping it in  spicy, and sweet prepared pani. But it is a delight to have it from road side  vendor as after the 6 puris served , always ask for free theeka ( spicy) paani with one dry puri sprinkled with spices , hey ...hey.. asking for free pani and extra puri is our birth right...I am sure every one who has had pani puri outside will surely agree with me.....:) INGREDIENTS:  20 - 25 Puris ( ready made ) 1 bowl of tamarind chutne

Lollipop is a house hold name by now, as every one knows its a Indo Chinese cuisine but here the recipe is not just chicken lollipop that is teamed with schezwan sauce, have prepared a special gravy with the basic sauces so that one can  have it with fried rice or Rumali roti. It sounds a bit awkward as Chinese cuisine is never served with rumali roti or tandoori roti / butter naan but there is int any hard and fast rule either. So why not give it a try....... ! INGREDIENTS:  Fried Crispy Chicken lollipops. ( Refer to my chicken lollipop recipe ) 4 tbsp chilli sauce 1 cup tomato sauce 2 tbsp soya sauce 2 tbsp garlic minced 1 tbsp ginger minced 2 - 3 green chillies minced 1 tbsp vinegar 1/2 tsp pepper pinch of sugar  red color ( optional ) 1 tbsp schezwan sauce 1 tbsp Corn flour Spring onions for garnishing. salt METHOD : In a pan heat oil, add garlic ginger , saute for a while, then add green chillies and fry for few seconds. Now add all the above ingredien