How to Cook Yummy North indian style bhog

North indian style bhog. Sweet INDIAN STREET FOOD Tour in North India! If you like my videos subscribe my channel thankyou #chappanbhog#cholebhature#chaat#northindianfood. "Chhappan Bhog" Sweets Welcome to The Bhog Redefined Indian Cuisine.

North indian style bhog Mohan Bhog is a common Indian Dessert, made mostly in every part of India and is also very special to Bengali Cuisine. To begin making the Bengali Mohan Bhog Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and. Janmashtami is around the corner and the preparations are in full swing. You can have North indian style bhog using 65 ingredients and 20 steps. Here is how you achieve that.

Ingredients of North indian style bhog

  1. You need For of GREEN PEAS PULAV.
  2. You need 2 cups of Rice.
  3. Prepare 4 cups of Hot water.
  4. It’s 1 cup of Green peas.
  5. You need 1 of big Onion, chopped.
  6. It’s 2 cloves of Garlic.
  7. Prepare 1 inch of Ginger.
  8. It’s 3-4 of Green chillies.
  9. It’s 2 tbsp of Dry mint powder.
  10. You need 2 tbsp of Dry fenugreek powder.
  11. Prepare 2 of Bay leaves.
  12. It’s 2 inch of Cinnamon stick.
  13. Prepare 4-5 of whole Pepper.
  14. Prepare 3-4 of whole Clove.
  15. You need 3 tbsp of Oil.
  16. Prepare 1-2 tbsp of Ghee.
  17. You need As required of Rock salt.
  18. You need For of PALAK PANEER.
  19. You need 1 bunch of Palak.
  20. Prepare 200 gms of Paneer.
  21. It’s 1 of medium Onion.
  22. Prepare 1 of medium Tomato.
  23. You need 3 of Green chillies.
  24. It’s 6-7 cloves of Garlic.
  25. You need 1 tsp of Coriander powder.
  26. You need 1 tsp of Cumin seeds.
  27. It’s 1 tsp of Red chilli powder.
  28. It’s 1/2 tsp of Turmeric powder.
  29. It’s 1 tsp of Garam masala.
  30. Prepare 1/2 tsp of Dry mango powder (Amchur powder).
  31. It’s 1/2 cup of Full cream.
  32. You need For cooking and frying of Oil.
  33. You need As required of Salt.
  34. Prepare of POTATO AND ONION ROAST.
  35. Prepare 3 cups of Potato, long strips.
  36. You need 1 cup of Onion, thick sliced.
  37. Prepare 1/2 tbsp of Chilli powder.
  38. It’s 1 tbsp of Coriander powder.
  39. You need 1 tbsp of Garam masala powder or meat masala powder.
  40. Prepare 1/2 tsp of Turmeric powder.
  41. You need 1 tsp of Cumin seeds.
  42. It’s 1/4 tsp of Asafoetida powder.
  43. Prepare 1/4 tsp of Mustard seeds.
  44. It’s 1 tsp of Kasuri methi (dry fenugreek leaves).
  45. Prepare 2 tbsp of Oil.
  46. Prepare Some of Coriander leaves.
  47. It’s As required of Salt.
  48. Prepare For of LOBIA CURRY (cowpea curry):.
  49. It’s 1 cup of Cowpea beans.
  50. It’s 1/2 cup of Onion, chopped.
  51. Prepare 1/2 cup of Tomatoes, chopped.
  52. It’s 1 tsp of Ginger, paste.
  53. You need 1 tsp of Garlic, paste.
  54. You need 1 tbsp of Chilli powder.
  55. Prepare 1 tbsp of Coriander powder.
  56. It’s 1/2 tbsp of Cumin seeds powder.
  57. It’s 1/2 tbsp of Shahi jeera powder.
  58. It’s 1 tsp of Garam masala.
  59. You need 1 tsp of Dried fenugreek leave.
  60. Prepare 2 of Bay leaf.
  61. You need 1 inch of Cinnamon stick.
  62. You need 1/2 cup of Yogurt.
  63. Prepare leaves of Coriander.
  64. You need As required of Salt.
  65. It’s As needed of Oil.

This is simply because this festival happens to be one of the most widely celebrated occasions in India, from North to South to East and West, every region has a unique way of celebrating this festival according to their age-old. Chappan Bhog contributes on a large-scale to the UAE community in various aspects. Our enlightened expertise ranges from our restaurants and retail outlets to our corporate and catering orders – each of which we provide full attention and. Be it the good old Rasgulla, Rajbhog and Rasmalai, or the signature Kacha Gola, Coconut Barfi and Coconut Laddoo, sweets here represent the vivacity of the Indian cuisine.

North indian style bhog step by step

  1. MAKING OF GREEN PEAS PULAV: Soak the rice for 20 – 25 minutes. Wash and drain it.
  2. Make a paste of garlic, ginger, green chilli in a grinder or motor pestle..
  3. Heat a big non stick vessel, add 3 tbsp oil. When the oil is hot, add bay leave, cinnamon stick, pepper and clove. Add in the chopped onions and crushed paste. Saute until the onions become transparent, add turmeric powder and the drained rice. Saute for 3 to 4 minutes on medium heat till the rice is dry. Add four cups of hot water. Allow it to boil..
  4. Upon boiling, add in rock salt, mint, fenugreek powder and green peas, mix well and cover with lid. Allow it to cook on medium to low heat. This may take around 12 – 14 minutes. Before the rice in completely done, add in ghee from the sides of the pan..
  5. Off the heat and let the rice remain covered for few minutes. Then gently give a mix, if required squeeze some lime juice..
  6. MAKING OF PALAK PANEER : Boil water and immerse the washed Spinach leaf for hardly a minute, then take out the leaves and immerse into iced /cold water. This process is called Blanching. This way the greens will retain it's bright colour..
  7. In a pan 1 tbsp oil and saute the half of the onions, tomato, green chillies, garlic. Satue until the onions become transparent. Now grind this mixture to smooth paste and keep aside. Grind the blanched leaves with salt to smooth paste and keep aside..
  8. And the same pan heat 2 tbsp oil, once hot add cumin seeds, remaining chopped onions and saute it. Add in the chilli powder, turmeric powder and garam masala and saute it. Pour the grinded 1st mixture of onion tomato and keep stirring. Cook it until the oil starts to separate..
  9. Cut Paneer into 1 inch cube (paneer shallow fry is optional, I have not fried it, instead I want to retain the paneer moisture and softness). Add the leafy paste, dry mango powder and stir well. Check for salt and other spices, if required you can add little more chilli powder or slice green chilli. If you feel that your gravy is too thick add in a dash of water to meet your gravy consistency. Cook for another 2 to 3 minutes until both the pastes mix well..
  10. Add in cream and stir well. Finally, drop in the paneer cubes, stir well. Garnish with Onions, fresh cream and coriander leavesServe it with your choice Jeera Rice, Naan or Roti..
  11. MAKING OF POTATO AND ONION ROAST: Cut the Potatoes in long strips (like French fries) and par boil 50% with salt. Drain the water..
  12. Heat oil in a pan, add in mustard seeds to splutter, immediately add in cumin seeds and asafetida. Drop in the drained potatoes and sautee well on medium flame for 2 to 3 minutes. Now add remaining dry spices, chilli powder, coriander power, turmeric powder and Kasuri methi powder..
  13. Add in the Onions and sautee for another minute. Sautee well, cover the pan and let it cook for some time. If you feel that the spices are getting burnt add a spoon of water and cover the pan. Check for salt. Keep stirring occasionally. The potatoes should retain it's shape, it should not be smashed..
  14. When the potatoes are fully cooke
    d, add in the garam / meat masala and chopped coriander leaves. The potatoes should be roasted in the pan on small flame until the spices turn dark brown, coated all around and finally the oil starts coming out..
  15. The meat masala takes the roast to another flavour level. This can be used a starter by itself or as an accompaniment with Chapathi, Parantha and Rice..
  16. MAKING OF LOBIA CURRY (cowpea curry): Rinse thoroughly the beans and soak in water for at least 6 hours..
  17. In a pressure cooker, medium flame add 1 tbsp oil, add bay leaf, cinnamon stick, ginger – garlic paste, half quantity of the onion. Saute until the onions turn light brown..
  18. On a low flame Add in the dry spices – chilli, coriander, cumin, shahi jeera powder and saute well, if required add a dash of water to avoid spice to burn. Add in the yogurt and stir fry well, until the oil oozes out on the side. Add the soaked beans along with 3.5 cups of water. Add little salt at the moment, because adding too much salt will not allow the legumes to cook fast. Close the lid and allow to give 3 to 4 whistles..
  19. In a small pan add 2 tbsp oil, saute the remaining onions until brown, add tomatoes with required salt, saute well until the tomatoes gets mushy, add the crush the dried fenugreek leave with hand and garam masala..
  20. Saute well and drop this mixture (tadka) into the pressure cooker. Check for salt. Combine all the ingredients together and allow it to boil, until your required consistency of gravy. Garnish with coriander..

Chhappan Bhog has managed to do that little extra that makes it stand apart from other restaurants of its kind. The latest watering hole for those on the lookout for a north Indian meal is Chhappan Bhog at Asilmetta. North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! Style Aloo Dum / Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish – Polka Puffs.

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