Jyoti and Deven's Kitchen

06/11/2022

Happy to attain Google local Guide - level 9 (2nd highest), by 50 K plus reviews on googleMaps

05/10/2022

Happy Dashahra, Shubh Vijaya Dashmi.

03/10/2022

19/12/2021

Kurma:
Finely cut and par boiled Vegetables: (Beans, carrot, cauliflower, pealed potatoes, green peas etc.).

Make a coarse paste of 15 Cashew, 2 tsp poppy seeds, 6 green cardamom, 4 cloves, 1/2 tsp fennel seeds, 1/2 tsp cardamom, 1/2 tsp cumin seeds. 1 tsp Yellow Chilli powder (opt). 1 tsp red chilli powder. 1/2 tsp Turmeric, green Chillies, tomatoes, curry leaves and 2 cloves garlic.

Heat coconut oil add ltl asafoetida onions and fry till onions are soft add paste cook till oil separates. Now add boiled vegetables, garnish.

Idyappam:
Take 2 cups rice flour add salt, ltl coconut oil kneed to a soft dove, rest it for 30 min. Using Savaii, idyappam maker draw fine noodles on idli stand, steam for 10 -15 min. Serve with kurma.

खाओ पियो ऐश करो!

26/06/2021

Farra | North Indian Comfort Food

Ingredients
250 gm rice flour
150 gm chana dal
100 gm masoor dal (red)
10-15 garlic
Small piece ginger
7-8 green chilis
4-5 dry red chilli
6-7black pepper
1/2tsp heeng
1tsp jeera
1tsp garam masala powder
1/2tsp haldi
Salt as per taste

Soak both dal for 4-5 hrs and grind along with garlic, ginger, green chili, red chilli, black pepper, jeera along and little water. Add turmeric, heeng ,garam masala and salt in dal paste.

Make rice flour dough with some oil in warm water. Keep this 20mins.

Using rice flour as dough make small flat poories. Fill the daal mixture in the center and fold like gujiya.

Boil water in a pot and keep a sieve (chhalni) on it. Arrange farras on the sieve and close the lid. We can use an idli cooker too.

Steam over medium heat for 15-20 mins.

Enjoy steamed or shallow fry.

For shallow fry heat oil in kadai.Put jeera, rai, curry leaves and green chili. Cut farras in pieces and shallow fry. Serve with any chutney/sauce.

14/05/2021

Khow Suey
(Burmese Delicacy)

Fine chop - 10 Garlic cloves, Ginger, Fresh chillies, Shallots, Spring onion

Slice - Lemon, Boiled eggs

Boil & wash - 250 gm spaghetti

Keep - Basil leaves

Cut - Cubes of boneless Chicken - Marinate with Ginger garlic paste, turmeric powder & salt for 2 hours.

Brown Fry - Chopped garlic, chopped Onion, Some spaghetti.

Heat a pan, put some sesame oil, crackle cumin, put four dry red chillies and some fried garlic, fried onions, crushed peanuts.

Add marinated chicken. Fry till chicken is tender. Now add coconut milk and salt (maybe some more turmeric to get nice yellow colour)

Cook in medium flame for 5 mins. Add some boiled spaghetti.

Plate noodle soup with rest of fries and chopped garnishing in separate bowls

Khao Pio Aish Karo!

19/12/2020

TYPE: Awadhi Biryani is made of pre-cooked mutton / Chicken/vegetables before dum callers pakke gosht ki biryani and
Hyderabadi biryani made from a marinated meat without precook called kachche gosht ki biryani.
Rest all process is almost the same.

INGREDIENTS AND PREPARATION.
Fry cut onions to make barista,
Mix ginger garlic paste, turmeric poser, chilli powder, cumin powder, coriander powder black pepper powder, chicken/mutton masala powder, fried onion barista half qty. add salt ghee, Lemmon juice and beaten curd mint leaves, green chillies I case you get LAZZAT E TAAM Awadhi biriyani masala to add. Finally, add curry cut chicken/Mutton/vegetable mix well.

Wash long grain basmati rice and soak for 20 min. Now boil water ( quantity app 6 times of rice. Add Shah / black jeera, cinnamon sticks, curry leaves, cloves, green cardamons, ghee, slit green chillies, add sufficient salt.. boil for some time. Now add rice and partial cook up to 70%. Drain and keep aside.

Now cook marinated mix till chicken/ mutation is tender. Now make layers of rice my putting barista (fried onions), mint leaves and garam masala. Finally, put some ghee on the middle and side of rice. You may add, kewra water or rose wanted, saffron mixed in hot milk and edible colour, all are optional

Close lid with atta and cook for 40 min on low flame, charcoal, you may add some charcoal on top of the plate.

Scoop biryani in the plate. Khao piyo aish Karo.

02/08/2020

Chicken Katsu (Japanese: チキンカツ) also known as panko chicken, or torikatsu (鶏カツ) is a Japanese dish of fried chicken made with panko bread crumbs.

-- FOR CURRY

1. Heat vegetable oil. Fry finely chopped onion till translucent. Add finely chopped carrots and fry.

2. Add cumin powder, curry powder and tumeric. Cook well.

3. Add chicken stock. Mix well.

4. Add all purpose flour and corn flour. Mix well to avoid lumps.

5. When cooked, add coconut milk with cream and a dash of soy sauce.

6. Finally add half spoon sugar.
We also added red chilli for an Indian twist.

7. Keep curry for rest.

-- FOR CHICKEN

1. Marinate boneless chicken/fillets with soya sauce, salt and vinegar for an hour.

2. Arrange i) all purpose flour ii) two beaten eggs iii) breadcrumbs in 3 saperate plates.

3. Heat oil for deep frying.

4. Coat marinated chicken pieces first in flour, then eggs and finally cover it with breadcrumbs. Deep fry till golden brown.

-- PLATING

Made a bed of fried chicken slices. Top it with sticky rice and pour the prepared curry on top. Dress with lettuce salad.

Enjoy with Rice wine!

17/06/2020

Tried cooking Mandi at Home - an Authentic Arabian style biryani from Yemen! 😄

21/05/2020

Today's lunch, Soya Chunks Biryani 😍
@ Indore, India