JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Ingredients used:
½ pound chicken keema (you will find readymade keema in shops)
1 medium sized onions sliced
1 large tomato chopped
1 medium potato , peeled and cubed
5 red chillies
1 tsp cumin seeds (jeera)
1 Tsp coriander seeds (dhaniya)
2 Tsp grated coconut
3 to 4 cloves
½ inch cinnamon stick
2 whole green elaichi
½ inch ginger
3 cloves of garlic
2 bay leaves
2 Tsp curds
1 tsp turmeric powder
½ Tsp biryani masal powder ( I used badshah biryani masala)
1 cup uncooked basmati rice (soak it in water for about 15 minutes)/
salt to taste
4 Tsp ghee

Method of preparation:
In a nonstick kadai, add 1 tsp ghee and fry the basmati rice (after draining the water in which it was soaked) till it becomes whitish and keep it aside. Make a smooth paste of red chillies, cumin seeds, turmeric powder, coriander seeds, ginger, garlic, cloves, cinnamon and coconut in a mixer adding very less water. Heat 2 cups of water and bring it to boil. In a pressure cooker, add 3 tsp ghee, add the green elaichi and the bay leaves and fry for about a minute. Now add the sliced onions and fry till they turn pinkish. Now add the tomatoes and potatoes and fry till the tomatoes are mashed properly. Now add the chicken keema and fry till it turns brownish. Once this is done, add the red paste and fry till the raw smell of whole garam masala is gone, it takes about 3 to 4 minutes. Now add the rice and fry for ½ a minute. Add the curds, salt and the boiling water. Mix once and close the lid of the cooker. Cook on high flame till 1 whistle, then lower the flame to medium for 3 minutes and switch off. Once the cooker is opened, dish out the biryani in a serving bowl and garnish with coriander leaves. Serve hot with raita.

500 grams carrots cut into big chunks
½ cup of cashew nuts
500ml of milk
Sugar for sweetness (depends on how sweet you want)
I tsp cardamom powder (elaichi)
Handful of chopped almonds
1 Tsp ghee

Method of preparation:
In a pressure cooker, add the carrots, half the amount of milk and cashew nuts and pressure cook on medium flame. After 1 whistle, switch off the flame. Wait till the cooker can be opened and pour the ingredients in a wide bottomed bowl to cool. Once it cools down, grind it in a mixer. Pour this into a vessel and place it on a low flame, add the remaining milk, sugar and keep on stirring till it starts boiling. Once its starts boiling, add the cardamom powder, mix and switch off. In a small kadai, add the ghee and fry the almonds till it turns a bit brownish. Now add this to the carrot kheer. The carrot kheer is ready. It can be savoured hot but it also tastes good when it is chilled. So wait till it comes down to room temperature and chill it in the fridge and enjoy.

Ingredients required:
1 big bowl of cut vegetables like mushrooms, baby corn, carrot, peas, French beans,
1 big capsicum chopped
3-4 cloves of garlic minced
1 big onion chopped
2 tsp red chilli paste ( red chilli sauce also can be used)
3 Tsp tomato sauce
1 Tsp corn flour
1 tsp chilli flakes (optional)
2 Tsp oil
Salt to taste

Heat the oil in a wok and add the minced garlic. Fry for a minute till the garlic turns brownish. Now add onions and capsicum and all the vegetables, and fry on a high flame. Fry till the vegetables are crunchy on the out side but cooked from the inside. Now add the red chilli paste tomato sauce and the flakes. Fry for about 30 seconds. Now add 1 cup of water( You can add more if you need more gravy) and bring it to a boil. In small cup add the corn flour and about 3 Tsp of water and mix. Now add this corn flour mixture to the wok while stirring. (if you don’t stir when adding corn flour mixture, then it might turn into lumps). This corn flour mixture will make the gravy thick. If you feel the gravy is very thick then add water or if the gravy is very thin add more corn flour. Add salt and boil the gravy for about 5 minutes. Vegetables in hot garlic sauce are ready. Serve it with hot plain rice or noodles.