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Monna, Aligarh (2025)

01/09/2025

Green Pea Puree
Ingredients:
1 cup frozen green peas 🟢

100g baby spinach 🌿

1 cup cooking cream 🥛

1 tbsp butter 🧈

10 mint leaves 🌱

1 tsp salt and pepper to taste 🧂

Method:
Lightly steam or boil green peas and spinach until tender 🍲

Blend all ingredients until smooth and creamy in a blender 🍽️

Add water if needed to achieve desired consistency 💧

Serve warm or chilled as per preference 🎉

This smooth, vibrant puree complements various dishes and adds fresh flavor.

01/09/2025

Dhuska
Ingredients:
1 cup idli rice 🍚

½ cup chana dal 🟤

¼ cup urad dal 🖤

2-4 green chilies 🌶️

¾ inch ginger 🌿

2 tbsp coriander leaves 🌱

1 tsp cumin seeds 🌿

½ pinch asafoetida (hing) 🌿

¼ tsp turmeric powder 🟡

½ tsp carom seeds (ajwain) 🌿

½ tsp black pepper powder 🌶️

Salt to taste 🧂

Oil for frying 🛢️

Method:
Soak rice and dals for 4-6 hours or overnight 🕒

Grind soaked ingredients with ginger, green chilies, and a little water into a coarse paste 🍽️

Add cumin, asafoetida, turmeric, ajwain, black pepper, salt, and coriander; mix well 🍲

Rest batter for 30 minutes ⏳

Heat oil and pour a spoonful of batter, fry on low heat till golden brown on both sides 🔥

Serve hot with potato-chickpea curry or chutney for a classic combo 🍛

Dhuska is a traditional deep-fried pancake from Jharkhand, crispy outside and soft inside, perfect for breakfast or snacks.

01/09/2025

Kanji Vada
Ingredients:
For Kanji:
1 tbsp mustard seeds (for spice powder) 🌿

½ tbsp yellow mustard seeds 🌿

½ tbsp cumin seeds 🌿

½ tbsp black salt 🧂

½ tbsp salt 🧂

1 tsp red chili powder 🌶️

¼ tsp turmeric powder 🟡

½ tsp asafoetida (hing) 🌿

1.5 liters water 💧

For Vada:
1 cup moong dal 🟤

1 inch ginger 🌿

2 green chilies 🌶️

1 tsp crushed cumin seeds 🌿

1 tsp coriander powder 🌿

½ tsp fennel seed powder 🌿

½ tsp black pepper 🌶️

½ tsp asafoetida 🌿

Salt to taste 🧂

2 tbsp chopped coriander leaves 🌱

Oil for deep frying 🛢️

Method:
For kanji, grind all the spices into a powder and mix well with water; cover and ferment for 2-3 days 🌡️

Soak moong dal, then grind with ginger and chilies into a coarse paste without adding water 🥄

Mix in the remaining spices and coriander 🌿

Deep fry spoonfuls in hot oil until golden and crispy 🔥

Soak the fried vadas in warm water briefly, then add to the prepared kanji; let sit for at least 30 minutes ⏳

Garnish with chopped coriander and serve chilled or at room temperature 🎉

Kanji Vada is a traditional fermented drink with spiced lentil fritters, perfect for digestion and festive occasions.

31/08/2025

Lucknowi Biryani

Ingredients

For Rice:

Basmati rice – 2 cups (soaked 30 min)

Whole spices – 1 bay leaf, 4 green cardamoms, 5 cloves, 1-inch cinnamon, 1 star anise

Salt – 1 tsp

For Chicken/Meat:

Chicken/mutton – 500 g

Curd – ½ cup

Ginger-garlic paste – 2 tsp

Onion – 2 (thinly sliced & fried golden – birista)

Green chili paste – 2 tsp

Saffron – 8–10 strands (soaked in 2 tbsp warm milk)

Kewra water – 1 tsp

Rose water – 1 tsp

Garam masala – 1 tsp

Nutmeg & mace powder – 1 pinch each

Salt – to taste

Ghee – 4 tbsp

Optional garnish:

Fried onions

Mint leaves

Cashews & raisins fried in ghee

🔪 Method
Step 1: Cook Rice

Boil 5 cups water with whole spices & salt.

Add soaked rice and cook till 70% done. Drain and keep aside.

Step 2: Prepare Meat

Marinate chicken/mutton with curd, ginger-garlic paste, chili paste, salt, and half fried onions for 1 hour.

Heat ghee, cook the marinated meat till almost done (for chicken 15 min, for mutton 40–45 min).

Step 3: Layering (Dum)

In a heavy-bottomed handi, spread a layer of meat.

Top with half of the rice.

Sprinkle fried onions, saffron milk, rose water, kewra water, garam masala, nutmeg, and mace.

Repeat layering with remaining rice and garnish.

Seal the lid with dough (or cover tightly) and cook on low flame (dum) for 20–25 minutes.

Step 4: Serve

Gently mix before serving so that rice grains remain separate.

31/08/2025

Chicken Paratha:

Ingredients

For Dough

Wheat flour – 2 cups

Salt – ½ tsp

Oil – 1 tsp

Water – as needed

For Chicken Filling

Chicken mince (keema) – 250 g

Onion – 1 (finely chopped)

Green chilies – 2 (finely chopped)

Ginger-garlic paste – 1 tsp

Coriander leaves – 2 tbsp (chopped)

Red chili powder – 1 tsp

Turmeric – ¼ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Cumin seeds – ½ tsp

Salt – to taste

Oil – 2 tbsp

🔪 Method
1. Prepare Dough

Mix flour, salt, and oil. Add water gradually and knead into a soft dough. Rest for 20 minutes.

2. Prepare Chicken Filling

Heat oil in a pan, add cumin seeds.

Add onion, green chilies, ginger-garlic paste. Sauté till golden.

Add minced chicken and cook till it turns white.

Add turmeric, red chili, coriander powder, salt. Cook until chicken is dry.

Sprinkle garam masala and coriander leaves. Cool completely.

3. Make Paratha

Take a dough ball, roll into a small circle.

Place 2 tbsp chicken filling in the center.

Bring edges together, seal, and roll gently into a thick paratha.

Cook on hot tawa with ghee/oil till golden brown and crispy on both sides.

31/08/2025

Kaju Chicken Curry

Ingredients

For Cashew Paste

Cashews – 15–20

Onion – 1 medium (roughly chopped)

Tomato – 2 medium (roughly chopped)

Ginger – 1 inch

Garlic – 5–6 cloves

Green chili – 1

For Curry

Chicken – 500 g (bone-in or boneless, as per choice)

Yogurt – 3 tbsp (whisked)

Red chili powder – 1 tsp

Turmeric – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Whole spices – 1 bay leaf, 2 cardamoms, 3–4 cloves, 1 small cinnamon stick

Kasuri methi – 1 tsp (crushed)

Fresh cream – 3 tbsp (optional, for richness)

Oil/Ghee – 3 tbsp

Salt – to taste

Fresh coriander – 2 tbsp (chopped)

🔪 Method
1. Make Cashew Paste

Soak cashews in hot water for 15 mins.

Grind with onion, tomato, ginger, garlic, and green chili into a smooth paste.

2. Marinate Chicken

Mix chicken with yogurt, turmeric, red chili powder, and salt. Keep aside for 20–30 mins.

3. Cook Curry

Heat oil/ghee in a pan, add whole spices, sauté till aromatic.

Add cashew-onion-tomato paste and cook on medium flame until oil separates.

Add coriander powder, red chili powder, and a little water. Cook for 2–3 mins.

Add marinated chicken, sauté on high heat for 4–5 mins.

Add 1 cup water (or as needed) and cover. Cook until chicken is tender.

Add garam masala, kasuri methi, and fresh cream. Simmer for 2 mins.

4. Finish

Garnish with coriander leaves and extra roasted cashews if desired.

🌿 Serve With

Butter naan, tandoori roti, jeera rice, or plain pulao.
, ......

31/08/2025

Beetroot Poori

Ingredients

Whole wheat flour – 2 cups

Beetroot – 1 medium (boiled & pureed)

Green chili – 1 (optional, finely chopped)

Ginger – ½ inch (grated)

Ajwain (carom seeds) – ½ tsp

Salt – to taste

Oil – 1 tsp (for dough) + for frying

🔪 Method

Make Beetroot Puree – Boil beetroot, peel, and blend into a smooth paste.

Prepare Dough – In a bowl, mix wheat flour, ajwain, salt, ginger, chili, and beetroot puree. Add little water if needed. Knead into a stiff dough. Rest for 15 minutes.

Roll Pooris – Divide into small balls, roll into circles.

Fry – Heat oil in a kadhai. Fry pooris till they puff and turn slightly crisp.

Serve Hot – With aloo sabzi, chole, or pickle.

31/08/2025

Chicken Mughlai Curry

Ingredients:

Chicken – 500 g (with bone or boneless, medium pieces)

Onion – 2 large (sliced)

Ginger-garlic paste – 2 tbsp

Yogurt – ½ cup (whisked)

Cashew nuts – 10-12 (soaked)

Almonds – 6-8 (optional, soaked & peeled)

Green chilies – 2 (slit)

Bay leaf – 1

Cinnamon stick – 1 inch

Cloves – 3

Green cardamom – 3

Black pepper – ½ tsp

Turmeric – ½ tsp

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Fresh cream – 2 tbsp

Ghee / oil – 3 tbsp

Salt – to taste

Fresh coriander – 2 tbsp (for garnish)

Method:

Make a smooth paste of soaked cashews & almonds with little water.

Heat ghee/oil in a pan. Add bay leaf, cinnamon, cardamom, cloves, and sauté.

Add sliced onions and fry until golden brown. Remove half for garnish.

Add ginger-garlic paste and sauté till raw smell goes.

Add chicken pieces, fry on high for 5 minutes.

Add turmeric, chili powder, coriander powder, and salt. Mix well.

Lower the flame, add whisked yogurt slowly, stirring continuously.

Add cashew-almond paste and green chilies, cook for 10 minutes.

Add 1 cup water (as per gravy consistency), cover and cook until chicken is soft.

Add garam masala and fresh cream, simmer for 2 minutes.

Garnish with fried onions and coriander.

31/08/2025

Chicken Pakora

Ingredients

Chicken – 250 g (boneless, small pieces)

Besan (Gram flour) – 1 cup

Rice flour – 2 tbsp (for crispiness)

Ginger-garlic paste – 1 tbsp

Green chili paste – 1 tsp (optional)

Red chili powder – 1 tsp

Turmeric – ¼ tsp

Coriander powder – ½ tsp

Garam masala – ½ tsp

Ajwain (carom seeds) – ½ tsp

Chopped onion – 1 small (optional, gives extra crunch)

Fresh coriander – 2 tbsp (chopped)

Salt – to taste

Water – as required (for thick batter)

Oil – for deep frying

🔪 Method

Marinate chicken: Mix chicken with ginger-garlic paste, salt, turmeric, chili powder. Rest for 20 mins.

Prepare batter: In a bowl, add besan, rice flour, chili powder, coriander powder, garam masala, ajwain, chopped onion, coriander leaves. Mix well.

Add marinated chicken to this dry mix. Sprinkle little water to make a thick coating batter (not watery).

Heat oil in a kadai. Drop chicken pieces one by one.

Fry on medium flame until golden brown and crispy.

Remove on tissue paper.

🌿 Garnish & Serve

Sprinkle chat masala and lemon juice.

Serve hot with green chutney or tomato ketchup.

31/08/2025

Mexican Corn Salad

Ingredients:

Sweet corn kernels – 2 cups (boiled / grilled)

Mayonnaise – 3 tbsp

Sour cream / hung curd – 2 tbsp

Parmesan or cotija cheese – 3 tbsp (crumbled/grated)

Garlic – 1 clove (finely minced)

Red chili powder / paprika – ½ tsp

Black pepper – ¼ tsp

Salt – to taste

Lemon juice – 1 tbsp

Fresh coriander / parsley – 2 tbsp (chopped)

Spring onion – 2 tbsp (optional, chopped)

Method:

If you prefer smoky flavor – roast/grill corn until slightly charred.

Take a mixing bowl, add boiled/grilled corn.

Add mayonnaise, sour cream, minced garlic, chili powder, black pepper, and salt. Mix well.

Add lemon juice and cheese, mix again.

Garnish with coriander/parsley and extra chili powder.

Serve chilled or at room temperature.

31/08/2025

Soya Chunk Kebab

Ingredients:

Soya chunks – 1 cup

Boiled potatoes – 2 (medium, mashed)

Onion – 1 (finely chopped)

Green chili – 1 (finely chopped)

Ginger-garlic paste – 1 tsp

Coriander leaves – 2 tbsp (finely chopped)

Bread crumbs – ½ cup (for binding)

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Garam masala – ½ tsp

Red chili powder – ½ tsp

Chaat masala – ½ tsp

Lemon juice – 1 tsp

Salt – to taste

Oil – for shallow frying

Method:

Boil soya chunks for 5 minutes in salted hot water. Drain, squeeze out water, and grind coarsely.

Mix ground soya chunks with mashed potatoes, onion, green chili, coriander, and all spices.

Add bread crumbs and lemon juice, mix well into a dough.

Shape into kebabs or tikkis.

Heat little oil on a tawa, shallow fry kebabs on medium flame until golden brown from both sides.

Serve hot with mint chutney or ketchup.

31/08/2025

Chicken Manchow Soup

Ingredients:

Boneless chicken (finely chopped) – ½ cup

Carrot, capsicum, cabbage (finely chopped) – 1 cup mixed

Spring onion – ¼ cup

Garlic – 8-10 cloves (finely chopped)

Ginger – 1 inch (finely chopped)

Green chili – 1 (finely chopped)

Soy sauce – 1 tbsp

Green chili sauce – 1 tbsp

Vinegar – 1 tsp

Black pepper powder – ½ tsp

Cornflour – 2 tbsp (mixed in ½ cup water)

Chicken stock / water – 4 cups

Oil – 2 tbsp

Salt – to taste

Fried noodles – for topping

Method:

Heat oil in a wok, add garlic, ginger, and green chili. Sauté until fragrant.

Add chicken and stir-fry until it turns white.

Add chopped vegetables and cook on high flame for 2 minutes.

Add soy sauce, chili sauce, vinegar, black pepper, and salt. Mix well.

Pour in chicken stock/water and bring to a boil.

Add cornflour slurry and stir until soup thickens.

Garnish with spring onions.

Serve hot with crispy fried noodles on top.

Monna

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