Gourmet_Haven

Best served with chole or chickpea curry these fluffy kulche taste amazing! Here is the link to the recipe for the curry: https://gourmethaven.blogspot.com/2020/04/egg-curry-hyderabadi-style.html Ingredients: A.p flour 3 cups. Sugar 1 tsp. Dry yeast 1 1/2 tsp. Warm water 1/4 cup. Yoghurt 3 Tbsp. Salt 1 tsp. White sesame seeds. Butter. Fresh coriander leaves. Method: To a bowl add the dry yeast and warm water and stir well. Let rest for 10 mins or until bubbles appear on the surface. To a large bowl add all the dry ingredients and whisk together. Then add the yoghurt and yeast mixture. Stir to make a shaggy mess and knead for 5-10 mins until smooth. Cover it with a damp cloth and Let rest for 1 hour or so. Divide the dough into equal portions of 12. Roll the dough a very little bit and place a few of the chopped coriander leaves and some sesame seeds. Then sprinkle some a.p flour and roll into an oval shape. Turn the kulcha around and spread a few drops of

Ingredients: Any rusk/cookies/biscuits. 4 Marie biscuits/any cookies. 1 Tbsp cornflour. 500 ml whole milk. 4 Tbsp Gulkand. 2 Tbsp sugar. 3-4 drops of red food colouring (optional). Cashews/almonds/pistachios... Method: Remove 1/4 cup of milk in a seperate bowl. Mix it with the cornflour and keep it aside. Place the milk on the stove on high. To a blender, add 5 biscuits/cookies and form a fine powder. To the milk add the gulkand, sugar, biscuit crumb and whisk well. Add the food colouring drop by drop and keep whisking. Once the milk has come to a boil, add the cornflour slurry and keep whisking. Make sure there are no lumps and nothing sticks to the bottom. Once it's all come together, take it off heat and and spoon it onto  rusks/cookies/biscuits and sprinkle chopped nuts over it. Serve once it's cooled down a little!

Stick on till the end to see how to make the unique skirrt for the momos! Ingredients: (wrapper) 1 and a 1/2 cup or 187g a.p flour. 1/2 cup warm water. Required salt. 1 Tbsp oil. Ingredients: (filling) This is a vegetarian dumpling but you can use beef or any other meat instead of the soy! 1 handful of chopped scallions/spring onion. 1 cup granulated soya. 2 green chillies. 1 medium carrot. 1/2 cabbage. 1 medium onion. 1 Tbsp soy sauce. 1 Tbsp hot sauce. A pinch of sugar. 1 Tbsp garlic powder. 1 Tbsp onion powder. 1 Tbsp chilli powder. 1 tsp pepper powder. 2 tsp oregano. Method: (wrapper) Mix the flour and salt in a large bowl. Then, add the water and just mix around until the dough is moistened and it's a shaggy mess. Let rest for 15 mins under a damp cloth. Next, add the oil and knead the dough till smooth for 5 mins or longer. Let rest for an hour or so! After the resting is done, roll the dough into a rough log and cut it into two halves.

Ingredients: 4 medium tomatoes. 2 medium onions. 200g-300g paneer/cottage cheese. 2 pods of elaichi/cardamom. 1 piece of cinnamon. 2 tsp ginger garlic paste. 2 red chillies. 1 bay leaf. 2 tsp cumin/jeera seeds. 1/4 tsp turmeric powder. 3 Tbsp Kashmiri red chilli powder. Pinch of coriander powder. 1/2 tsp garam masala. 1 Tbsp kasuri methi. 1 Tbsp fresh coriander leaves. 3 Tbsp of fresh cream. Pinch of Sugar. 1/4 cup of cashews. 4 Tbsp oil. 5 Tbsp butter. 3 Tbsp ghee. Method: 1) To a non stick flat pan add 1 Tbsp oil, 1 Tbsp ghee and 1 Tbsp butter and heat it up a little. Then decrease the flame and add 1 Tbsp red chilly powder, a pinch of salt and the turmeric powder. Then place the cubes of paneer and let them get a very slight colour on all sides. NOTE: Make sure to not fry them on neither high heat nor for a long time as they tend to get rubbery very fast! Once done, set aside! 2) To another hot pan/dish add 1 Tbsp of oil and 1 Tbsp of ghee. Heat it

Makes 6 parathas. Ingredients: For dough: 250g wheat flour. 10g sugar. 4g salt. 12g oil. 150-165g of warm water. For filling: 120g onion. 375g potatoes. 10g ginger. 15g garlic. 8g green chillies. 7g salt. Fresh coriander leaves. 1/2 tsp chaat masala. 1/4 tsp cumin powder. 1/2 tsp Oman/Ajwain seeds. 1 tsp bajja masala (1Tbsp fennel seeds, 1Tbssp cumin seeds, 2 pods of elaichi,1tsp corainader seeds) Method for dough: Whisk all the dry ingredients together in a large bowl. Add the oil too. Slowly add the water little by little and mix the dough along. We're looking for a dough that's neither too dry nor too wet! Knead for about 5 minutes. The dough should be nice and smooth. Let it rest for 1/2 hr to 1 hr. Method for filling: Begin by washing your potatoes and cutting them in half with the skin. Give the potatoes a few slits at random places to make it easier to peel later on. Ideally you should steam them to get them to be a little dry but if yo

Ingredients: 1 whole cabbage. 1 medium sized carrot. 4 green chillies. A handful of cilantro/coriander leaves. 2 tsp pepper. 1 Tbsp garlic powder. 1 Tbsp onion powder. 2 tsp oregano. 2 Tbsp red chilli flakes. 3 Tbsp cornflour + 2 Tbsp. 3 Tbsp all purpose flour + 2 Tbsp. Salt. Cheese sauce (Ingredients): 6 Tbsp cheese spread or shredded cheese of any kind that melts easily. 3 Tbsp mayonnaise. A pinch of salt. A pinch of pepper. 1/2 cup whole milk. 1 tsp cornflour. Method: Shred the cabbage and carrot really well. To that add the green chillies, cilantro, 1 Tbsp of salt and toss them together. Set aside for 10 minutes or so. After 10 minutes, place all the veggies in a muslin cloth or a clean cloth and twist, turn and squeeze to remove as much water possible. To a large bowl, add the veggies, pepper, garlic powder, onion powder, 1 Tbsp of chilli flakes, oregano, 3 Tbsp cornflour and 3 Tbsp all purpose flour and stir well. Get in there with your hands and m

Ingredients: 2 big bunches of spinach. 2 handfulls of fresh/frozen corn. 5 cloves of garlic. 2 Tbsp of any oil. Bread. Any cheese. Black salt* Chilli flakes. Pepper. A stick of butter. Method: To a wok, add 2 Tbsp of butter or oil and the finely minced garlic. Saute till they're tender and NOT brown. Add the chopped spinach to it (leave the stems out and make sure the leaves are well chopped). Keep cooking the spinach until it completely wilts all its water and the water is mostly dried out. It's very easy to oversalt your spinach so be mindful while salting (switch the salt half and half with black salt if you like). Add the corn once the spinach is cooked and cook off until they're tender and nice too! Also add pepper and taste for salt! On a slice of buttered bread place some of the spinach corn mixture and level it up a bit. Shred some cheese over it and bake it in the oven at 120 degree C for 10-15 minutes or until the cheese has melted and the b

Ingredients: 1 whole medium sized cabbage. 1 medium sized carrot. A handful of spring onions/scallions. 1 green chilli. 5 cloves of garlic. A small piece of ginger. Cellery stalk. 2 cups of vegetable stock or water. 2 tsp soy sauce. 1/2 tsp vinegar. 1/2 tsp sugar. 1 Tbsp chilli flakes. 1 Tbsp nutritional yeast* 1 Tbsp garlic powder. 1 Tbsp onion powder. 5 Tbsp Cornflour. All purpose flour. 1 Tbsp chilli flakes. 2 tsp pepper. 3  tsp lime juice. 1 Tbsp hot sauce. Method: Reserve 1 Tbsp of the spring onions into a seperate bowl. Stir the cornflour with 3 Tbsp of water to a fine paste. To a bowl add the shredded cabbage, carrots and a pinch of salt. Mix it up and let it sit out for about 10 minutes. After that, place it in a muslin cloth or a regular clean cloth and squeeze out all the liquid in them. This will help the Manchurian balls when they fry. To the squeezed veggies, add some salt, 1 tsp lime juice, the onion powder, the garlic powder,  the nutri

Ingredients: 1 and a 1/2 cup basmati rice. 3 green chillies. 1 medium sized carrot. 8 green beans. 1/4th of a cabbage. Any vegetable oil. 8 cloves of garlic. 2 tsp lime juice. A handful of chopped scallions/spring onions. 1 medium sized onion. 1 Tbsp hot sauce. 2 tsp pepper. 2 Tbsp of dark soy sauce. 1 tsp of vinegar. Method: Soak the rice in some water for 20 minutes. While the rice soaks, get your veggies all chopped up to very fine pieces. Reserve about a Tbsp of the scallions in a separate bowl. To a pot, add the drained rice, 1 Tbsp of oil, the lime juice, the req salt and 3 cups of water. Bring it to a boil and let the rice cook. The rice should be slightly undercooked or aldente but not too undercooked. You can check by tasting it or if the rice breaks apart into many tiny bits , it's probably undercooked. It should mash up a little when pressed. Drain the rice once it's cooked and spread it out onto a plate. This will help the rice grains t

Ingredients: 5 Tbsp Custard powder. 5 Tbsp sugar. 1/2 ltr milk. A pack of biscuits of your choice (about 10 biscuits) 2 Tbsp cocoa powder or drinking chocolate. 4 Tbsp butter. 1 Tbsp oil. A few nuts of any kind* Choco chips/ chocolate pieces* Method: Boil all the milk, after removing 1/4 cups worth into a another cup. To the cup of cold milk add the custard powder and stir well to form a loose paste. To a blender or a food processor, add the biscuits and form a fine crumb. To a bowl, add the biscuit crumb, melted butter, 1 Tbsp of sugar, a pinch of salt, the cocoa powder, the oil and using your hands mix it up well to a rough crumb consistency. Add the custard milk mix along with the remaining sugar to the boiled milk and stir well. Decrease the flame and don't let the custard stick to the dish. Stir continuously and let it cool. Remove 2 Tbsp of the crumb into a seperate bowl. To a flat vessel (preferably glass) add half of the biscuit crumb and flatten i

These 3 Ingredient Oat Cookies are so easy to make and the best part, they're the healthiest ever! With a total of 3 Tablespoons of oil they don't fall back on taste one bit! The salty caramel flavour works so well with the oats that you just can't stop eating them! Ingredients: 1 1/2 cup of rolled oats. 3/4 cup of brown sugar. 3/4 cup tahini. 1/2 tsp salt. 3 Tbsp cold water. Ingredients for Tahini: 1/2 cup of white sesame seeds. 3-4 Tbsp of a flavourless oil. 1/2 tsp of salt. Method (Tahini): Roast the white sesame seeds on a non stick pan at medium low heat for about 3-4 min. They should not be brown, only slightly golden in colour. Be careful with them as they can burn very fast! Add them to a blender and let them cool down a little. Blend them to a crumbly paste! (Make sure to grind when they're slightly warm or hot). Add the flavourless oil and blitz well until a thick paste is achieved of pourable consistency. Add 1/2 tsp of salt or as req

Ingredients: 4 mangoes of your favourite variety. 1 cup fresh cream. 1 cup whole milk. 1 cup milk powder. 1/4 cup powdered sugar/ granulated sugar. 1/4 cup brown sugar. Fresh Mint sprigs. Method: Blend the pulp of 3 mangoes and chop up 1 mangoe into small pieces. To a blender, add the mango pulp of the 3 mangoes (roughly 1 cups worth), fresh cream, milk, milk powder, add one of the sugars first and blend till they are well combined. Taste for sweetness and add the remaining sugar as required and blend. Pour the mixture into a preferably metal vessel and add all the cut mango pieces (reserve some for garnish) and stir!  Freeze overnight or until completely frozen. Garnish with mint sprigs and the chopped mango. Note: if the ice cream has too many ice crystals, break it up and blend again! Then place it back into the freezer. -To scoop the ice cream use an ice cream scoop or a ladle, dipped in warm water after every use. That will ensure smooth surfaces and tr

Veg Manchow Soup: is a soup from the Indian - Chinese cuisine. Popularly sold in restaurants and fast food stalls, it has a nice spicy punch to it and it's elevated with a topping of crispy crunch deep fried noodles! Ingredients: 5 pods of garlic. 1 small knob of ginger. 4 green chillies. 1 small onion. Spring onions. 2 medium carrots. Half of a medium cabbage. 8-10 mushrooms of any kind. 12-15 green beans. 3 Tbsp of black soy sauce. 1/2 Tbsp of white vinegar. 1/2 Tbsp of pepper. 1 Tbsp of ketchup. 1 Tbsp of hot sauce Noodles* if you like. 2 Tbsp of Corn flour. Onion powder* Garlic powder* Method: In a hot wok, add 2 Tbsp of any veg oil, the finely chopped garlic and ginger. Saute for a bit and add the slices of onions, a pinch of salt and the finely chopped green chillies. After sauteing, add the diced carrots and beans along with the roughly chopped mushrooms and the shredded cabbage. Add the req amount of salt and cook for about 2-3 mins. Then

The Ultimate Chilli Cheese Maggi recipe! Often with recipes of this kind, all the word chilli entails is a sprinkle of dried red chillies on top, but with this recipe,YOU WILL FEEL THE HEAT alongside the amazing creaminess of the cheese. This is a major cosy rainy day kinda recipe but honestly it works anytime! It might not take 2 minutes* to make but it's relatively very easy and it is so worth it! Ingredients: 2 packs of Maggi noodles. 2 small onions/ 1 medium onion. 3 green chillies. 2 garlic pods. Olive oil* not necessary. Oregano. Kashmiri Chilli powder. Dried chilli flakes. Pepper. Coriander powder. 1+1/4cup of water. 1/4 cup of milk. Mayonnaise. 2 Cheese cubes/ cheesespread. Method: In a cup, mix 1/4 cup of warm milk, 1 Tbsp of mayo and 1 cube of shredded cheese or 1 Tbsp of cheesespread. Stir well to combine. In a wok add 1 Tbsp of olive oil, the finely chopped garlic, finely chopped onion with a pinch of salt. Once they get a golden hue, a

Kurma is an Indian curry made from veggies or meat with a nut paste, some herbs, youghurt and much more! There are different versions of this dish and the recipe changes with every place. This is the South Indian style kurma! It's called kuruma or korma in some places too. Best served with parottas and/or coconut rice. You will find both the recipes to parotta and Coconut rice on the blog! Ingredients: 2 medium sized carrots. 2 medium sized potatoes. 15-18 beans. A handful of peas*not necessary Cauliflower* Curry leaves. Coconut. Cashew nuts. Coriander leaves. 2-3 Green chillies. Fennel seeds/ Saunf. Cardomom/ Elaichi. Cinnamon. Cloves. Garlic. Ginger. Turmeric powder. Dried coriander powder. Youghurt. Method: Chop up the potatoes, carrots, 1 onion, beans (any veggies at hand work well) and pressure cook them along with the peas and 8 curry leaves in some water and salt. Let the pressure cooker naturally de-pressurize. To a grinder add: 3 T

Coconut Rice is a DE-LICIOUS south Indian dish that is made for all the coconut lovers out there! The aromas from the coconut oil, the grated coconut and the curry leaves wafting in your kitchen will make you feel like eating it all by itself. Take my word here, it sure is good all by itself, but with some kurma, the flavours just elevate and the whole dish touches new levels. The recipe for the kurma is on the blog too! Ingredients: 1/2 coconut medium size. Coconut oil. Mustard seeds. Cumin seeds. Asoefitida powder. Dried full red chillies. Channa dal. Urad dal. Curry leaves. Coriander leaves. Green chillies. 2 small or 1 big onion. Sugar. 1 cup of rice. Method: Grind the coconut to a fine-ish powder. To a hot wok, add 1 Tbsp coconut oil to which, add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 tsp Channa dal, 2 tsp urad dhal, a pinch of asoefitida powder, 2 dry red chillies whole and let them brown a little. Add 2 chopped green chillies, and some curry le