Turban Tadka : Adrak Ki Chutney by FoodFood

Turban Tadka : Adrak Ki Chutney by FoodFood

Ginger sauteed with masalas and ground and served tempered

Cooking Time: 5-10 minutes
Servings: 4
Preparation Time: 10-15 minutes

Ingredients

Ginger, peeled and sliced 100 grams
Oil 3 tablespoons
Tomato, roughly chopped 1 medium
Onion, sliced 1 medium
Salt to taste
Tamarind paste 1 tablespoon
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Mustard seeds 1 teaspoon
Dried red chillies, broken 5
Curry leaves 8-10

Method
Heat 2 tbsps oil in a non stick pan, add onion and sauté till light golden. Add ginger and sauté for 2-3 minutes. Add tomato andsauté for 2-3 minutes. Add salt and mix well. Add tamarind paste and mix well. Turn off the heat and transfer the mixture into a mixer jar and grind to a paste with ½ cup water.Transfer this chutney into a bowl. Heat 1 tbsp oil in a non stickpan, add asafoetida, cumin seeds and mustard seeds. When the seeds splutter, add dried red chillies and curry leaves. Add this tempering to the chutney. Transfer into a serving bowl and serve.

Tags-Turban Tadka, Adrak Ki Chutney, FoodFood, Turban Tadka recipies, FoodFood recipies

Turban Tadka : Tilwale Nutty Aloo by FoodFood

Turban Tadka : Tilwale Nutty Aloo by FoodFood

Ingredients                                                   

Sesame seeds (til)                                            1 tablespoon

Baby potatoes with skin                                 750 grams

Oil                                                                   2 tablespoons

Cumin seeds                                                    1 teaspoon

Ginger paste                                                    1 tablespoon

Garlic paste                                                     1 tablespoon  

Turmeric powder                                             ½ teaspoon

Dry mango powder (amchur)                         ½ teaspoon

Red chilli flakes                                              1 teaspoon

Salt                                                                  to taste

Method

    String the potatoes onto skewers and roast them on an open flame, rotating the skewers so that they get evenly cooked on all the sides.  The flame should be low so that the potatoes do not get burned.  This may take ten to fifteen minutes.  You can also roast them in a preheated oven at 180ºC.
    Halve the potatoes.
    Heat oil in a kadai, add cumin seeds and sesame seeds and sauté for a minute.  Add ginger paste and garlic paste and sauté for a minute.  Add potatoes and toss.
    Add turmeric powder, dry mango powder, red chilli flakes and salt.  Mix well.
    Serve hot.

By FoodFood.com

Turban Tadka : Paneer Kali Mirch by FoodFood

Turban Tadka : Paneer Kali Mirch by FoodFood

Ingredients                                                   

Malai paneer, 1 inch pieces                                        400 grams

Black peppercorns, crushed                                        10-12

Oil                                                                               4 tablespoons

Onions, sliced                                                             2 large

Green chillies, chopped                                               2-3

Ginger-garlic paste                                                      1 tablespoon

Green cardamoms                                                       3-4

Cloves                                                                         3-4

Bay leaves                                                                   2

Cashewnut paste                                                         2 tablespoons

Yogurt, whisked                                                         2 tablespoons

Red chilli powder                                                       ½ teaspoon 

Turmeric powder                                                         ¼ teaspoon

Coriander powder                                                       1 teaspoon

Salt                                                                              to taste

Fresh cream                                                                 ½ cup

Garam masala powder                                               1 teaspoon

Fresh mint leaves                                                        a few sprigs


Method

    Heat two tablespoons oil in a kadai and sauté onions till golden brown. Add green chillies and ginger-garlic paste and sauté for one minute. Remove from heat, cool slightly and grind to a smooth paste with two tablespoons of water. Set aside.
    Heat remaining oil in another kadai, add green cardamoms, cloves and bay leaves. Sauté till fragrant. Add crushed black peppercorns and ground paste and sauté on high  heat for half a minute.
    Add cashewnut paste and yogurt and cook for two to three minutes.
    Add red chilli powder, turmeric powder, coriander powder and stir well. Add half cup water and salt. Cook on high heat, stirring frequently, till the gravy starts boiling.
    Stir in fresh cream and paneer pieces.
    Sprinkle garam masala powder and stir gently. Let it simmer for five minutes.
    Serve hot garnished with  sprigs of mint leaves

Turban Tadka- Chicken Pakode Recipe by FoodFood

Turban Tadka- Chicken Pakode Recipe by FoodFood

Ingredients                            

Boneless chicken breasts                                             400 grams
Lemon juice                                                                1 tablespoon
Red chilli powder                                                       2 teaspoons
Ginger-garlic paste                                                      1 teaspoon
Salt                                                                              to taste
Gram flour (besan)                                                      1½ cups
Fresh coriander leaves, chopped                              3 tablespoons
Carom seeds (ajwain)                                                 ½ teaspoon
Baking powder                                                           a pinch
Oil                                                                               to deep fry


Method 

    Cut chicken breasts into two inch by half inch strips.
    Marinate the chicken pieces in a mixture of lemon juice, one teaspoon red chilli powder, ginger-garlic paste and salt.  Set aside for ten to fifteen minutes.
    Mix gram flour, remaining red chilli powder, coriander leaves, carom seeds, baking powder and salt in a bowl and mix well. Add sufficient water to form smooth and thick batter. Set aside for ten minutes.
    Heat sufficient oil in a kadai. Dip the marinated chicken pieces in the gram flour batter and deep fry till the chicken is cooked and turns golden brown and crisp. Drain and place on an absorbent paper.
    Serve hot with tomato ketchup or chutney of your choice.


Tags::- Turban Tadka, Chicken Pakode Recipe, FoodFood, FoodFood.com, FoodFood recipes,