Chicken nuggets in Garlic sauce

 

For nuggets

           500 gms boneless chicken cut in to bite size pieces

            4tbsp All-purpose flour mixed with 1/2 tsp garlic powder

           1tsp salt

           2 tsp mixed herbs

          I tbsp. lemon jice

            oil for frying               

           For Sauce

                    2tbsp cornstarch

                      2cups water

           1teaspoons minced garlic 

           2tsp  sugar

                 2tsp cup soy sauce

           1/2 tsp garlic powder

           1tsp red chili flakes

           1/2 tsp red chili power

                  1/4 tsp citric acid or 2tsp vinegar

            1/2 teaspoon ajinomoto (optional)

           2tsp sesame seeds

           Salt to taste

 

Method

Marinade chicken with herbs salt and lemon juice keep in refrigerator for at least 2-3 hours or overnight. Dust chicken pieces with flour mixture. Heat oil in a pan fry chicken pieces till done.

In a bowl mix corn starch with water and soya sauce red chili powder and garlic power.

In another pan heat 1tbsp oil add minced garlic when raw smell goes off add sesame seed ajino motto salt , sugar &chili flakes , now cornstarch mixture, bring it to boil then add fried chicken and simmer till desired consistency comes. Remove from fire and enjoy as side dish.

Mithadi(dated curry himachali)

Mithadi ( Date curry himachali)

1. Dates 250 gms 

2. Curd 500gms

3. Spinach ½ kg blanched and pureed

4. Mustard oil 50 ml

5. Dry mango powder 1 tsp

6. Walnut 2 applied mustard oil then burnt on coal and powdered finely

7. Turmeric ½ tsp

8. Salt to taste

9. Red chili powder ½ tsp

10. asafeotida ( heeng) ¼ tsp 

11. Cinnamon half inch piece

12. Star anise on piece

Method

 Soak dates overnight remove seeds and cut into halves. Heat oil in a pan let it reach to the smoking point then put cinnamon, star Anise add heeng  followed by dates stir couple of time add all dry masalas along with spinach puree and walnut powder stir well and cover it, let it cook on low for 10 minutes and steer it for 5-6 times now add curd and keep steering   till it comes to boil add one cup of water and let it cook on low for 15 minutes. Remove from heat and serve hot as side dish with rice and daal.

 

Nashpati ka achar

 Nashpati ka achar( pear pickle)

Ingredients:

1. Hard Pear One Kg

2. Fenugreek seeds - 1/2 teaspoon

3. Red chili powder - 1 teaspoon

4. Turmeric powder - 1 teaspoon

5. Asafoetida a generous pinch

6. Mustard seeds- 3 teaspoon

7. Fennel - 1 teaspoon

8. Carom seeds 1sp

9. Mustard Oil 200ml

10. Salt to taste approx. 3teaspoon

11.   Vinegar 2tablespoon

12. Dry clay pot or glass jar

Method:

Clean the pear and cut it into one inch pieces. Heat oil in a pan, fry the pears for 2minute and remove from fire.Put the fennel, mustard seeds, carom seeds and fenugreek seeds in the mixer and grind them coarsely. Now add all these to the pear. Apply mustard oil to the clay pot and put pickle in it and cover with muslin cloth and keep in sunlight for 2-3 days after that keep inside room and remember that pickle must remain covered with mustard oil.

Zimikand pickle

 

Zimikand pickle(elephant foot)

Zimikand 1kg

Mustard oil 300gms

Red chilli powder 2tsp

Haldi turmeric 1tsp

Heeng(asafoetida) 1/4 tap

Fennel seeds 1tsp

Fennel seeds powder 1tsp

Fenugreek seeds 1tsp

Fenugreek seeds powdered 1 tbsp

Sugar or gud jaggery 2-3 as per the sweetness you require tbsp I prefer gud

Citric acid 1-1/2tsp

Green chillies 100gms cut in halfs

Ginger & Garlic 50gms each crushed roughly

Salt to taste

Wash cut zimikand into bite size pieces

Heat oil let it reach smoking point then switch off the flame on cooling again put on medium flame, fry zimikand pieces till light golden brown . In the same oil add ginger garlic fry for a minute add  spices , chillies and mix fried zimikand switch off the flame let it cool, and keep in airtight jar. Oil should float over, in case ots less you can add more.

Himachali Bhaturu

 

Ingredients

Wheat flour (Atta) 1kg

Yeast 10gms

Caromseeds I tsp

Salt 1tsp

Warm water to knead

 Add 1/4cup of water to yeast keep àside 

for sometime when it start having bubbles then mix it with atta salt  and azwain and knead to a smooth little hard dough , keep covered in a warm place for fermentation it take around 4-5 hours depending upon the temperature. After that make silghtly thick roti with hands don't use chakla belan.. keep them covered under warm cloth for half an hour to one hour. Now you can frythem or cook them on tawa as you like...😊

Lingdu Fiddle head Ferns Recipes

Lingdu( fiddle head Ferns ) Himachali Recpies

Lingdu ka Madra

1 kg Fiddle head fern(Lingdu) 

11/2kg Curd

50 ml mustard oil

Fresh coconut chopped 100gms

Date chopped 100 gms( dated add sweetie touch to the madra (other dry fruits optional)

1 tsp turmeric powder 

¼ tsp heeng (asafiotida)

 1 spoon red chili powder 8) 

Whole dry spices- 2 bay leaves 2-3 whole red chilies, 1/2” piece cinnamon, 6cloves, 4cardamom little crushed to open

 salt as per taste 10 

Method

 Wash pat dry shave them and cut in to small pieces. Heat oil in a heavy bottom pan let it rise to the smoking point , switch off the gas for 2 min , on light on low flames add whole dry spices sauté for few seconds then add heeng ad dry fruits sauté for few seconds add rungdu mix well add turmeric, and salt mix well add curd  increase the flames to full and keep steering till starts boiling. Let it cook for 15 minutes till reaches semi thick state. Remove from heat and serve with plain rice.

Lingdu Ki Sabji

1kg Lingdu

1tsp turmeric

1tsp red chilli powder

2tsp dry mango powder

1/4tsp heeng (asafiotida)

50 ml mustard oil

Salt to taste

Wash pat dry shave them and cut in to small pieces almost like saag. Heat oil add heeng add lingdu along with all the spices mix well  cook on low flames for 20 minutes saute 2-3 times in between. Serve hot with roti or prantha.

Lingdu ka achaar

1kg Lingadu

250ml Mustard Oil

1 tsp citric acid

Salt to taste

1 teaspoon Turmeric Powder

11/2 tablespoon Red Chilli Powder

¼ tsp heeng ( asafiotida)

2 teaspoon Fennel powder

2 teaspoon Methi Dana

2 teaspoon Rai / mustard seed powder

2 ½ tsp salt

Wash pat dry shave them and cut in to ½” pieces, keep under sun for 1 hour. Heat oil in a pan let it rise to the smoking point add heeng and lingdu sauté for 10 minute on high , switch off the gas, on cooling add all the spices and keep it in an airtight jar . Remember oil should float over the pickle, if its less you can add some more . Serve anytime with rice or roti.

LASURA SABJI & PICKLE( GUM BERRY)

 

Lasura sabji

Lasura  1 kg

Mustard oil 100ml

Heeng 1/2 tsp

Turmeric 1tsp

Red chili powder 1tbsp

raw mangoes  grated250 gms

mustard seed 1tbsp powdered

salt to taste

wash and  pat dry lasura deseed it . mix everything except mustard power in a pressure cooker just sprinkle few drops of water and pressure cook up to one whistle . let it cool down open and check if there is still water then cook it till it dries keep steering in between. Lastly on cooling add mustard seed power and keep it at warm place for 2-3 hours. Enjoy with chapatti , prantha or with  even rice as a side dish.

One alternate methods is : you can add lasura to boiling water and  boil for 4-5 minutes. Then dry under fan remove seeds. Heat oil in the pan add 2-3 Whole red Chilies along with heeng then add raw mangoes add salt chili powder and turmeric cook for 3-5 minutes then add lasura again cook for 10 minutes keep steering on regular intervals. On cooling add mustard seeds powder and keep in warm place for 2-3 hours then its ready to eat.

Lasura Pickle

Lasura  1 kg

Mustard oil 500ml

Heeng 1 tsp

Turmeric 1& 1/2tsp

Red chili powder 2-3 tbsp

raw mangoes  grated250 gms

250 gms  whole green chilies without stem

250 gms raw mangoes sliced lengthwise

mustard seed 2tbsp powdered

kalonji (nigella seeds)  1tsp,  saunf (fennel seeds) 4tsp methi dana ( fenugreek seeds)4tsp

salt to taste

 

Add lasura to boiling water and  boil for 4-5 minutes. Then dry under sun remove seeds(optional). Mix oil everything . Put in a airtight glass jar & keep under the sun for 2-3 days. Then its ready to use. Keep in mind that oil should float over the pickle. This pickle is acidic in tastes so should be consumed within 7-8 months to one year.