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"Bringing tradition to the table with every dish.
Welcome to Himani Kitchen, where age-old recipes meet modern taste for a truly authentic culinary experience. 🍲 #TraditionMeetsTaste"
Kulche #!!
***Delhi Style Flavourful Street Food***
is a delicious dish consisting of spicy chickpeas ($chole) served with soft, fluffy bread ( ). The chickpeas are typically cooked with a blend of spices like cumin, coriander, and garam masala, giving it a rich flavor. The kulche are often stuffed with potatoes or served plain, making for a hearty meal.
It’s usually garnished with , coriander, and a squeeze of lemon. A side of pickles or yogurt can add to the experience. It’s a popular street food and is perfect for a comforting lunch or dinner. Have you tried making it yourself?
"Savour the Smoky Goodness – with Spicy & Creamy Mayonnaise!"
Recipe for Deliciously peri Peri Corn # at home
:
- Fresh Corn on the Cob: 4 ears
- Butter: 3 tablespoons
- Oil: 1 tablespoon (optional, for extra crispiness)
- Garlic: 3 cloves, minced
- Green Chili: 1, finely chopped (adjust to taste)
- Tomato: 1 medium, chopped
- Cumin Seeds: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1/2 teaspoon (adjust to taste)
- Peri Peri Seasoning: 1 teaspoon (or to taste)
- Garam Masala: 1/2 teaspoon
- Salt: to taste
- Fresh Cilantro: for garnish (optional)
- Lemon Juice: 1 tablespoon (optional)
:
1. **Boil the Corn:**
- Peel the corn and remove the husks.
- Place the corn cobs in a large pot of salted water and boil for about 5-7 minutes until tender.
- Drain and let the corn cool slightly.
2. **Prepare the Corn for Frying:**
- After cooling, you can either cut the corn kernels off the cob or leave the cobs whole. For a traditional Bhutta (Corn) experience, leave the corn on the cob.
3. **Cook the Masala:**
- Heat butter and oil (if using) in a large skillet over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add minced garlic and chopped green chili, cooking for about a minute until fragrant.
- Add chopped tomato and cook until it softens and the oil begins to separate from the mixture.
4. **Add Spices:**
- Stir in coriander powder, turmeric powder, red chili powder, and salt. Mix well and let the spices cook for a couple of minutes until they become fragrant.
5. **Fry the Corn:**
- If using whole corn cobs, you can either coat them directly with the masala or cut them into pieces and add to the skillet. For whole cobs, you can spoon some of the masala over them.
- Cook the corn in the skillet, turning occasionally, until it is golden and slightly crispy. If cutting the corn off the cob, just stir the kernels to ensure they are well-coated and heated through.
6. **Finish with Peri Peri and Garam Masala:**
- Sprinkle peri peri seasoning and garam masala over the corn (or the corn kernels). Mix well and cook for another 2-3 minutes.
- Taste and adjust the seasoning if needed.
7. **Garnish and Serve:**
- Garnish with fresh cilantro and a squeeze of lemon juice if desired.
- Serve hot as a tasty and spicy side dish or snack.
# your homemade Spicy peri Peri Corn!☺️
Recipe for making delicious # # # at home:
Recipe #
:
1. **For the Dough:**
- 2 cups all-purpose flour
- 1/4 cup oil or ghee (clarified butter)
- 1/2 teaspoon carom seeds (ajwain) or cumin seeds (optional)
- 1/2 teaspoon salt
- Water, as needed (approximately 1/2 cup)
2. **For the Filling:**
- 2 large potatoes, boiled and diced
- 1 cup peas, boiled (fresh or frozen)
- 1 large onion, finely chopped
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 tablespoon lemon juice
- Salt to taste
- Fresh coriander leaves, chopped (optional)
- 2 tablespoons oil
3. **For Frying:**
- Oil (vegetable or canola) for deep frying
:
1. **Prepare the Dough:**
- In a large bowl, mix the flour, salt, and carom seeds (or cumin seeds) if using.
- Add oil or ghee and rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, kneading the dough until it is smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
2. **Prepare the Filling:**
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. When they start to sizzle, add finely chopped onions and green chilies. Sauté until onions become translucent.
- Add ginger-garlic paste and cook for another 1-2 minutes.
- Add turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Stir well.
- Add boiled potatoes and peas. Mix everything thoroughly. Cook for 2-3 minutes, allowing the flavours to blend. Adjust salt and add lemon juice. Mix well.
- Stir in fresh coriander leaves if using. Let the mixture cool.
3. **Assemble the Samosas:**
- Divide the dough into small balls and roll each ball into a thin oval or circle (about 6 inches in diameter).
- Cut the circle in half to form two semi-circles.
- Fold each semi-circle into a cone shape, sealing the edge with a little water. Fill the cone with the potato-pea mixture.
- Pinch the open edge to seal the samosa, making sure there are no gaps.
4. **Fry the Samosas:**
- Heat oil in a deep pan or fryer over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil; it should rise to the surface quickly.
- Carefully slide the prepared samosas into the hot oil, a few at a time. Avoid overcrowding the pan.
- Fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the samosas with a slotted spoon and drain on paper towels.
5. **Serve:**
- Serve hot with mint chutney, tamarind chutney, or your favourite dipping sauce.
# your homemade samosas!☺️
03/09/2024
Here’s a recipe for # Bhature # served with pickles #(Achar) #, (Pyaz) #, and chilies (Hari Mirch) #.
:
1. **Chole**
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped or pureed
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 bay leaf
- 1-2 tea bags or 1 tablespoon tea leaves (for color, optional)
- Salt to taste
- Fresh coriander leaves for garnish
:
1. **Prep Chickpeas:**
- If using dried chickpeas, soak them in water overnight. Drain and rinse.
- Cook the soaked chickpeas in a pressure cooker or pot until soft (about 15-20 minutes in a pressure cooker or 45-60 minutes in a pot).
2. **Cook Chole:**
- Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf.
- When cumin seeds start to sizzle, add finely chopped onions and green chilies. Sauté until onions turn golden brown.
- Add ginger-garlic paste and cook for another 2 minutes.
- Add chopped or pureed tomatoes and cook until the oil starts to separate from the mixture.
- Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well.
- Add cooked chickpeas along with some of the cooking water. - Adjust the consistency by adding more water if needed.
- If using tea bags or tea leaves, add them to the pan. This will give a dark color to the gravy (optional).
- Simmer the curry for 10-15 minutes. Add salt to taste.
- Stir in garam masala and cook for an additional 5 minutes.
- Garnish with fresh coriander leaves.
3. **Bhature (Deep-Fried Bread)**
:
- 2 cups all-purpose flour
- 1/2 cup semolina (sooji)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup plain yogurt
- 1/4 cup warm water (or as needed)
- Oil for deep frying
:
4. **Make Dough:**
- In a large bowl, combine flour, semolina, sugar, salt, and baking powder.
- Add yogurt and mix well.
- Gradually add warm water, kneading the dough until it is soft and pliable. Cover the dough with a damp cloth and let it rest for at least 2 hours.
5. **Shape and Fry Bhature:**
- Heat oil in a deep pan over medium heat.
- Divide the dough into small balls and roll each ball into a round or oval shape (about 1/4-inch thick).
- Carefully slide each rolled dough into the hot oil. Fry until puffed and golden brown, flipping as needed.
- Remove with a slotted spoon and drain on paper towels.
6 **Serving:**
- Serve the hot Chole with freshly fried Bhature.
- Accompany with pickles (Achar), finely sliced onions (Pyaz), and green chilies (Hari Mirch) on the side.
# your delicious meal!😊 #
01/09/2024
01/09/2024
Here’s a classic recipe for # Pakodi☺️ # #:
:
1. **For the Kadhi:**
- 1 cup plain yogurt (curd)
- 1/4 cup besan (gram flour)
- 1 tablespoon ginger paste
- 1 tablespoon green chili paste (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (optional)
- 1/4 teaspoon hing (asafoetida)
- 8-10 curry leaves
- 1-2 dried red chilies
- Salt to taste
- 4 cups water
- 1 tablespoon oil
2. **For the Pakodi:**
- 1 cup besan (gram flour)
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped
- 1 tablespoon ginger paste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon cumin seeds
- Salt to taste
- Oil for frying
:
**Prepare the Pakodi:**
1. **Mix Ingredients:**
- In a mixing bowl, combine besan, finely chopped onion, green chilies, ginger paste, turmeric powder, red chili powder, ajwain, cumin seeds, and salt.
- Add a little water if needed to make a thick batter.
2. **Fry Pakodis:**
- Heat oil in a pan or deep fryer over medium heat.
- Drop small spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
**Prepare the Kadhi:**
1. **Prepare Kadhi Mixture:**
- In a bowl, whisk the yogurt with besan until smooth and well combined.
2. **Cook Kadhi:**
- Heat 1 tablespoon oil in a large pot over medium heat.
- Add cumin seeds, mustard seeds, fenugreek seeds (if using), and hing. Let them splutter for a few seconds.
- Add curry leaves and dried red chilies.
- Pour in the yogurt-besan mixture and 4 cups of water. Stir well to combine.
- Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the kadhi thickens slightly.
3. **Add Pakodis:**
- Add the fried pakodis to the kadhi and simmer for another 10-15 minutes. The pakodis will absorb the flavours of the kadhi.
4. **Adjust Seasoning:**
- Check the seasoning and adjust salt and spices as needed.
5. **Serve:**
- Serve the Kadhi Pakodi hot with steamed rice or roti.
# your delicious Kadhi Pakodi!😊! # #
01/09/2024
Recipe for delicious # Kheer😀 # #, perfect for any occasion!!
:
- 1 liter full cream milk
- 1/4 cup basmati rice (soaked for 30 minutes)
- 1/4 cup sugar (adjust to taste)
- 10-12 strands of saffron (kesar)
- 2-3 tablespoons warm milk (for soaking saffron)
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped almonds
- 2 tablespoons chopped cashews
- 2 tablespoons chopped pistachios
- 1 tablespoon raisins (optional)
- A few rose petals for garnish (optional)
:
1. **Prepare the Saffron:**
- Soak the saffron strands in 2-3 tablespoons of warm milk. Set aside to infuse.
2. **Cook the Rice:**
- Heat the milk in a heavy-bottomed pan and bring it to a boil.
- Once boiling, reduce the heat to low and add the soaked rice. Stir well.
- Simmer the rice in milk on low heat, stirring occasionally, until the rice is soft and the milk has thickened. This should take about 20-25 minutes.
3. **Add Sugar and Saffron:**
- Add the sugar to the pan and stir until it dissolves completely.
- Pour in the saffron-infused milk and mix well. The kheer will take on a beautiful yellow color and an aromatic flavor.
4. **Incorporate Nuts and Spices:**
- Stir in the chopped almonds, cashews, pistachios, and cardamom powder.
- Continue to cook for another 5-10 minutes, stirring occasionally, to let the flavors meld together.
5. **Finish and Serve:**
- Turn off the heat and let the kheer cool slightly.
- Serve warm or chilled, garnished with additional nuts and rose petals if desired.
# # your creamy, aromatic Kesar Kheer🥹😛! # #
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