The Jamun Tree

CRUNCHY Paneer nuggets | CRISPY Paneer Nuggets at Home | Cottage Cheese Nuggets

Ingredients :

Paneer - 200 grams
Bread crumbs
All purpose flour (maida) - 150 grams
Corn flour - 50 grams
Salt as per taste
Black pepper powder - 1/2 tbs
Refine or veg oil
Red chilli flakes
Pizza seasoning

Procedure :

1. First we need to make the batter.
2. Take a bowl. Put all purpose flour into it. Then add corn flour, black pepper, salt to taste, red chilli flakes 1/2 tbs, pizza seasoning 1/2 tbs, refine oil 1 tbs and mix well.
3. With the help of water make a thick batter.
4. Now cut the panner cube into small paneer fingers like this.
5. Now we need to prepare the coatings. We have paneer fingers, bread crumbs and batter to dip.
6. Dip the paneer fingers into the batter. Then coat it with the bread crumbs.
7. We have to double coat it, so dip the coated paneer again into the batter and give another coating of bread crumbs.
8. Same way do the double coating on all paneer fingers.
9. Now heat some oil in a pan.
10. Put the coated paneer into the hot oil and fry till it turns brown and crispy.
11. Same way fry all the nuggets.
12. Our crunchy and delicious paneer nuggets are ready to serve.

Instant Bread Gulab Jamun Recipe | QUICK & EASY Bread Gulab Jamun At Home

Ingredients :

Raw banana - 2

Refine or veg oil

Termeric powder - 1/4 tbs

Gram flour(besan) - 1 bowl or 150 grams

Baking powder - 1/4 tbs

Red chilli powder - 1/2 tbs

Salt - as per taste

Rice flour - 2 tbs

Corn flour - 2 tbs

Procedure :

1. First we need to peel the bananas.

2. So, take the raw banana. With the help of knife cut both the ends like this. And peel both the bananas nicely.

3. Now take some water in a bowl. Put the peeled bananas into water for sometime.

4. Now with the help of knife slice the peeled bananas lengthwise into 3 pieces per bananas like this.

5. Now we need to make a batter of gram flour.

6. So, take a bowl. Put gram flour into the bowl. Add rice flour, corn flour, baking powder, termeric powder, red chilli powder and salt as

per taste.

7. With the help of water make a thick batter.

8. Now dip all the slices of banana into the batter. Mix well so the slices get coated with the batter.

9. Heat some oil in a pan. Put the coated banana slices into hot oil and fry till it turns golden light brown & crispy on medium flame.

10. Serve on banana leaf with tomato sauce.

Raw Banana Pakora Recipe | Plaintain Pakora Fritters | Crispy Banana Pakora

Ingredients :

Raw banana - 2
Refine or veg oil
Termeric powder - 1/4 tbs
Gram flour(besan) - 1 bowl or 150 grams
Baking powder - 1/4 tbs
Red chilli powder - 1/2 tbs
Salt - as per taste
Rice flour - 2 tbs
Corn flour - 2 tbs

Procedure :

1. First we need to peel the bananas.
2. So, take the raw banana. With the help of knife cut both the ends like this. And peel both the bananas nicely.
3. Now take some water in a bowl. Put the peeled bananas into water for sometime.
4. Now with the help of knife slice the peeled bananas lengthwise into 3 pieces per bananas like this.
5. Now we need to make a batter of gram flour.
6. So, take a bowl. Put gram flour into the bowl. Add rice flour, corn flour, baking powder, turmeric powder, red chilli powder and salt as per taste.
7. With the help of water make a thick batter.
8. Now dip all the slices of banana into the batter. Mix well so the slices get coated with the batter.
9. Heat some oil in a pan. Put the coated banana slices into hot oil and fry till it turns golden light brown & crispy on medium flame.
10. Serve on banana leaf with tomato sauce.

CRUNCHY Roasted flattened rice recipe | Roasted Chiwda Recipe | Fried Poha | Fried Chivda Recipe

Ingredients :

Poha / Chiwda / Flat rice - 200 grams
Peanuts - 1/2 bowl
Aloo bhujiya - 1/2 bowl
Green peas - 1/2 bowl
Curry leaves - 5
Chopped onion - 1
Black pepper powder - 1/2 tbs
Chopped green chilli - 3
Salt - as per taste
Refine or veg oil

Procedure :

1. First we need to reoast peanuts.
2. So put veg oil 2 tbs in hot pan and saaute peanuts for 1 to 2 minutes on medium flame.
3. Once done take it out in a bowl.
4. In the same hot pan, saute green peas for few seconds till it attains white spot.
5. Once done take it out in a bowl.
6. Put some more oil into the pan.
7. Add curry leaves, chopped green chilli and chopped onion and saute for 1 minute.
8. Now add flat rice / poha into the pan and fry for 3 to 5 minutes on medium flame till it swells and turns crispy.
9. Turn off the stove. Add roasted peanut, peas, allo bhujiya and mix well.
10. Add black pepper powder, salt and mix well.
11. Crunchy, crispy fried flate rice is ready to serve.

Holi Special - Kheer Recipe | Rice Kheer Recipe | Payasam | Kheer Payasam Recipe

Ingredients :

Milk - 1.25 liter
Rice - 150 grams or 1 bowl
Sugar - 150 grams or 1 bowl
Coconut powder - 1 tbs
Condensed milk - 1 tbs
Almonds(crushed into medium pieces) - 1 tbs
Raisins (kishmish) - 1.5 tbs
Cashew nuts (kaju) - 1.5 tbs
Cardamon powder - 1/4 tbs
Kesar

Procedure :

1. Take rice in a bowl and clean it with water.
2. After cleaning soak the rice in water for 10 to 15 minutes.
3. Now start the stove, put the milk container on it.
4. Once milk starts boiling, add soaked rice into it. Keep the flame to medium.
5. Keep stiring on equal interval to prevent rice from sticking to the bottom of the pan.
6. Do it until rice get cooked. Check the rice if its cooked or not and keep stiring.
7. Once done add sugar and mix well.
8. Then add coconut powder, Crushed cardamom, Cashew nuts, almonds, condensed milk and mix well.
9. Stir it for some more time.
10. Now turn off the stove, add raisins(kishmish) and pinch of kesar into it and mix.
11. Cover it for 10 to 15 minutes to get it cool down.
12. Remove the cover once kheer attains a light yellowish colour.
13. Delicious kheer is ready to serve.
14. Garnish it with flakes of kesar while serving.

Potato Vada | Aloo Chop Recipe | Aloo Vada Recipe | Aloo Bonda

Ingredients :

Boiled potato - 2
Gram flour - 1 bowl or 200 grams
Refine oil
Chopped corriander leaf - 2 tbs
Chopped green chilli - 2
Crushed ginger garlic - 1 tbs
Cumin powder (jeera powder) - 1/2 tbs
Black pepper powder - 1/2 tbs
Salt - as per taste
Red chilli powder - 1/2 tbs
Termeric powder - 1/2 tbs
Garam masala powder - 1/2 tbs
Hing
Baking soda - 1/4 tbs

Procedure :

1. First we need to prepare potato mixture.
2. So, mash the boiled potato in a bowl.
3. Add red chilli powder, black pepper, garam masala, jeera powder, ginger garlic, chopped corriander leaf, chopped green chilli, salt to taste and hing.
4. Mix well and keep aside.
5. Now we need to prepare the batter of gram flour.
6. So, put gram flour in a bowl, add termeric powder and pinch of salt. With the help of water make a thick paste.
7. Add baking soda and mix.
8. Now we need to make potato vad. So, take handful of potato filling, roll it to medium sized ball and give a shape of vada like this.
9. Same way make all vada.
10. Now heat oil in a pan, dip the potato vada in gram flour batter and put the coated vada in hot oil.
11. Fry turning the sides till vada turn light brown.
12. Delicious and spicy potato vada is ready to serve.

Holi Special - MALPUA | Simple and Easy MALPUA At Home

Ingredients :

Banana - 2
All purposr flour (maida) - 200 gms
Milk - 150 gms
Coconut powder - 2 tbs
Sugar - 100 gms
Cardamom powder - 1/4 tbs
Non-salted butter (Ghee) - 2 tbs
Refine or Veg oil

Procedure :

1. First we need to make a paste of banana, milk & sugar.
2. Take a grinder container and put chopped banana, sugar and milk into it. Grind it to a fine paste.
3. So, the paste is ready. Put the banana paste into a bowl.
4. Then add non-salted butter(ghee), all purpose flour(maida), coconut powder and cardamom powder.
5. Mix it nicely and with the help of water make a thick malpua batter.
6. Please note, the paste should be very fine without any lumps of flour.
7. Leave it for 15 minutes.
8. Heat oil in a pan. Pan should be flat at the bottom.
9. Pour the malpua batter into hot oil like this. Fry it turning the sides till light brown.
10. Squese the extra oil like this.
11. Delicious malpua is ready to serve.
12. Garnish it with coconut powder.

Peas Pulao | Matar Pulao Recipe | Pressure Cooker Pulao | Simple Veg Pulao Recipe

Holi Special - Imli chutney | Tamarind chutney

Ingredients :

Tamarind (Imli) - 250 grams

Jaggery (Gur) - 250 grams

Bay leaf (Tejpatta) - 2

Dry red chilli - 4

Garam masala - 1 tbs

Salt - as per taste

Red chilli powder - 1 tbs

Cashew (Kaju) - 50 grams

Raisins (Kishmish) - 50 grams

Carom seeds (Ajwain) - 1 tbs

Black pepper powder - 1 tbs

Banana - 2

Refine or veg oil

Procedure :

1. Start the stove, take a pan and put soaked tamarind into it.

2. Add 1 glass of water and stire continuosly for 3 minutes.

Stire it continuously and let it get boiled for 3 minutes.

3. Filter out the seeds and tamarind residuals leaving behind the tamarind pulp with water.

4. Again start the stove, take a pan. Put veg oil into the pan and let it get heated.

5. Put red chilli, bay leaf, carom seeds into the pan and mix for sometime.

6. Turn the flame to low. Now put red chilli powder, black pepper, garam masala into the pan and mix.

7. Instantly, put the tamarind water with pulp into the pan and stir.

8. Now add jaggery and mix well.

9. Add salt to taste and mix.

10. Let it get boiled for 10 to 15 minutes on medium flame till it become viscous.

11. Stire it on equal interval.

12. Once done turn off the stove and add cashew, raisins and chopped banana into the tamarind chutney.

13. Delicious chutney is ready to serve.

Holi Special - Dahi Vada | Curd Vada | Dahibara - Famous in INDIA | Famous in BIHAR

Ingredients :

Urad dal soaked in water overnight
Curd
Red chilli powder
Tamarind / Imli Chutney
Green chilli sauce
Cinnamon / Dalchini powder
Salt
Refine or veg oil
Roasted cumin / Jeera powder
Black salt

Procedure :

1. First we need to make a paste of soaked urad dal.
2. Take a grinder container and put soaked urad dal into it.
3. With the help of water if required, grind it and make a thick, fine paste.
4. So our Urada dal paste is ready. Take it out in a bowl.
5. Stir it for sometime in the bowl. And leave it for 15 minutes.
6. Heat oil in a pan. Apply some oil in hands.
7. Take handfull of Urad dal paste, give a shape of vada like this and put in hot oil.
8. Fry the vadas till it turns golden in colour.
9. Same way fry all vadas to golden colour.
10. Now take some water in a bowl.
11. Add pinch of salt and mix.
12. Put fried vadas into the bowl, dip with spoon like this and leave for 5 minutes.
13. Squese extra water from soaked vadas and put in a plate.
14. Now lets garnish it before serving.
15. Take 2 vadas in a bowl.
16. Put curd, green chilli sauce, tamarind chutney, sprinkle cumin powder, black salt, red chilli powder and cinnamon powder.
17. Spicy, hot curd vada is ready to serve.

Crispy Potato Nuggets | Easy Party Starter Recipe | Cheesy Potato Nuggets Recipe

Ingredients :

Boiled potato - 2
Bread crumbs
Dry chilli flakes - 1/2 tbs
Oregano pizza seasoning - 1/2 tbs
Salt - as per taste
Corn flour - 3 tbs
Grated cheese(processed) - 2 tbs
Crushed garlic - 2

Procedure :

1. First mash the boiled potatos in a bowl.
2. Then add bread crumbs 2 tbs, corn flour 2 tbs, salt to taste, oregano, chilli flakes, crushed garlic and grated cheese.
3. Mix well and make a dough.
4. Cover the dough and put in refridgerator for 30 minutes.
5. Now take the left over corn flour and with the help of water make a thin paste.
6. Now we have to bind the nuggets.
7. We have taken bread crumbs, corn flour paste and potato mixture.
8. Take some potato mixture and make a small size nuggets like this, dip into corn flour paste and coat with the bread crumbs.
9. Similarly make other nuggets coated with the bread crumbs.
10. Keep the size of the nuggets to small.
11. Heat oil in a pan. Put the nuggets in hot oil and fry till it turns crispy golden light brown on medium flame.
12. Keep stiring.
13. Once done take it out in a plate.
14. Hot crispy potato nuggets are ready to serve.

Peas Pulao | Matar Pulao Recipe | Pressure Cooker Pulao | Simple Veg Pulao Recipe

Ingredients:

Basmati rice - 200 grams
Cardamom(ilaichi) - 5
Cloves(laung) - 5
Black pepper - 5
Cinnamon(dalchini) - 2
Bay leaf(tejpatta) - 2
Chopped carrot - 1
Chopped capsicum - 1
Salt - as per taste
Green peas - 1 bowl
Garam masala powder - 1/2 tbs
Non salted butter or ghee - 2 tbs

Procedure :

1. First clean basmati rice with water.
2. We have cleaned the rice. Now soak the rice in water for 30 minutes.
3. Start the stove, take a pressure cooker and let it get heated.
4. Put ghee in the cooker.
5. Then add the whole spices and mix it for sometime.
6. Turn the flame to medium-low.
7. Then add capsicum, carrot and green peas into cooker and fry for 2 to 3 minutes on medium-low flame.
8. Once green peas attains white spot, add garam masala, salt to taste and mix well.
9. Now put soaked rice in the cooker and fry for 1 minute on medium-low flame.
10. Then add one glass of water that is 350 grams of water. Mix it and leave to boil.
11. Once water starts boiling cover the lid of the pressure cooker and wait for one wistle.
12. Wait till the pressure goes down.
13. Once the pressure exhausted, open the lid.
14. Delicious peas pulao is ready to serve.

Delicious Chicken 65 at Home | Spicy and Crispy Chicken 65 | Simple Chicken 65 Recipe

Delicious Chicken 65 at Home | Spicy and Crispy Chicken 65 | Simple Chicken 65 Recipe

Ingredients :

Boneless chicken - 1/2 kg
Chopped capsicum - 1
Chopped green chilli - 3
Chopped onion - 1
All purpose flour(maida) - 2 tbs
Corn flour - 2 tbs
Salt - as per taste
Termeric powder - 1/2 tbs
Chicken masala - 1/2 tbs
Lemon - 1
Mustard oil
Chopped garlic - 2 tbs
Ginger - 2 tbs
Tomato sauce - 3 tbs
Soya sauce - 1 tbs
Green chilli sauce - 2 tbs
Egg - 1
Kashmiri red chilli powder - 1/2 tbs

Procedure :

1. First take chicken in a bowl, then add pinch of salt, pinch of termeric powder, chicken masala powder 1/2 tbs, mustard oil 1 tbs
and squese half lemon into the bowl.
2. Mix it and leave for 30 minutes to marinate.
3. Now take out the marinated chicken, then add all purpose flour, corn flour, pinch of salt, pinch of termeric powder and one egg.
4. Mix it nicely.
5. Now heat some oil in a pan.
6. Put the coated chicken chunks into hot oil and fry til it turns crispy and golden light brown.
7. Similarly fry all coated pieces till golden light brown.
8. After five minutes double fry the fried chicken chunks till light brown for more crispiness.
9. Now start the stove and take a pan. Let it get heated.
10. Put oil 3 tbs into the pan.
11. Then put chopped garlic, ginger and stir fry for 1 minute.
12. Then add chopped green chilli, capsicum, onion and stir fry for 2 minutes.
13. Then add soya sauce, green chilli sauce, tomato sauce and mix.
14. Then add red chilli powder and mix.
15. Then squese half lemon and mix.
16. Add salt to taste and mix.
17. Now add some water, say 3 tbs and mix it for sometime.
18. Finally add the crispy fried chicken chunks into the pan and mix nicely.
19. Spicy, crispy and delicious chicken 65 is ready to serve.

Chicken Biryani | Simple and Easy Chicken Biryani | How to make Chicken Biryani at Home

Ingredients :

Chicken - 1 kg

Chopped onion - 1/2 kg

Mustard oil - 200 gm

Chopped tomato - 3

Biryani rice - 1/2 kg

Curd - 200 gm

Cinnamon(dalchini) - 2 flakes

Cloves - 5

Cardamom - 5

Garam masala powder - 1/2 tbs

Corriander powder - 1 tbs

Kashmiri red chilli powder - 2 tbs

Termeric powder - 1 tbs

Salt - as per taste

Chicken masala powder - 1 tbs

Chopped green chilli - 3

Ginger garlic paste - 2 tbs

Chopped corriander leaf - 2 tbs

Cumin seeds(jeera) - 1/2 tbs

Lemon - 1/2

Procedure :

1. First clean the rice with water and soak the rice in water for 30 minutes.

2. Start the stove, take a pan and let it get heated.

3. Put mustard oil in hot pan.

4. The add cumin seeds, cinnamon, cloves and cardamom into the pan. Leave it for 30 seconds.

5. Add ginger garlic paste 2 tbs. Stir fry for 1 minute.

6. Add chicken and stir fry for 2 minutes on medium flame.

7. Now add termeric powder and mix well.

8. Then add chopped onion, tomato, green chilli, corriander powder, chicken masala, red chilli powder, garam masala, salt to taste or 2 tbs

and chopped corriander leaf. Mix it nicely.

9. Add curd and mix well.

10. Cover it and cook for 15 minutes on medium-low flame. Stire it if required.

11. Now add 2 glasses of water into the pan and mix.

12. Add soaked rice into the pan.

13. Squese half lemon and mix well.

14. Now remove the pan from the stove. Turn the flame to low. Put one tawa on the stove and then put the pan on tawa.

15. Cover the pan, put some weight on it and cook for 30 minutes on low flame.

15. Tawa prevents briyani rice from sticking the bottom of the pan.

16. After 30 minutes delicious biryani is ready to serve.

Perfect Egg Roll Recipe - by The Jamun Tree

Perfect Egg Roll Recipe - by The Jamun Tree

Ingredients :

Eggs - 3

Milk - 1 tbs

Refine or veg oil

Salt - as per taste

Black pepper powder - 1/2 tbs

Grated cheese - 3 tbs

Finely chopped onion - 1 tbs

Grated carrot - 1 tbs

Finely chopped corriander leaf - 1 tbs

Procedure :

1. First crack the eggs into mixing bowl.

2. And add milk, chopped onion, grated carrot, chopped corriander leaf and salt to taste.

3. Stir until combined.

4. Now start the gas stove, turn the flame to low. We keep the flame to low troughout the cooking.

5. Take a pan and let it get heated.

6. Apply oil in the pan.

7. Pour in 1/3 rd egg mixture and cook it over low heat until half done.

8. Put grated cheese all over and sprinkle black pepper.

9. Roll omelet half way up to the middle.

10. And add in 1/2 of the left egg mixture to the side of unrolled mixture and cook it over low heat until half done.

11. Put grated cheese all over and sprinkle black pepper.

12. Roll half way up again and move the egg roll to the centre of the pan.

13. And add in remaining egg mixture and cook it over low heat until half done.

14. Put grated cheese all over and sprinkle black pepper.

15. And finally roll all the way up.

16. Transfer to a plate.

17. Now slice into bite-size pieces and serve hot.

18. Enjoy this delicious and easy recipe.

Potato Smiley - Potato Smiley Face Recipe - Simple and Easy Potato Smiley

Ingredients :

Boiled potato - 3
Corn flour - 2 tbs
Salt - as per taste
Processed cheese - 1 small cube or 1 tbs(grated)
Black pepper - 1/2 tbs
Oregano seasoning - 1/2 tbs
Refine oil

Procedure :

1. First grate the boiled potatos in a bowl into small shreds. You can also mash it.
2. Now take the potato shreds in a bowl. Grate the processed cheese in the same bowl.
3. Now add salt as per taste, corn flour, oregano seasoning and black pepper powder. Mix it and make a dough.
4. Put the dough in refridgerator for 20 minutes.
5. Now we need to bind the potato smily. So take out the dough from refridgerator.
6. Apply some oil in hands like this.
7. Take handful of potato mixture, make a ball, then gove a gentle press and make it a bit flat like this.
8. Now take a straw or pen cover. We have taken pen cover here. Pierce and make two eyes.
9. And with the help of a spoon give a shape of smily lips like this.
10. Lets see the another. Take handful of potato mixture, make a ball, then gove a gentle press and make it a bit flat like this.
11. Now take a straw or pen cover. We have taken pen cover here. Pierce and make two eyes.
12. And with the help of a spoon give a shape of smily lips like this.
13. Same way make all the potato smily.
14. Now heat oil in a pan. Put the smilies in hot oil and fry till it turns gilden brown and crispy.
15. Serve hot with tomato sauce.

Bread Roll - Bread Cutlet Recipe - How to make Potato Bread Roll Bread Cutlet - Aloo Bread Cutlet

Ingredients :

Boiled potato - 5
Green peas - 1 bowl
Roasted peanut - 1/2 bowl
Chopped garlic - 1 tbs
Crushed ginger - 1 tbs
Red chilli powder - 1 tbs
Termeric powder - 1 tbs
Corriander powder - 1 tbs
Non-salted butter(ghee) - 1/2 bowl or 4 tbs
Refine or veg oil
Salt - as per taste
Garam masala - 1/2 tbs
Chopped corriander leaf - 1 tbs
Chopped green chilli - 1
White bread - 4

Procedure :

1. We need to prepare the potato fillings.
2. First mash the boiled potatos in a bowl.
3. Now start the stove, take a frying pan and let it get heated.
4. Turn the flame to medium. Then put refine oil or veg oil 3 tbs. Then put chopped garlic, crushed ginger & chopped green chilli into the pan and mix it.
5. Then put green peas into the pan and fry for 1 to 2 minutes on medium flame.
6. Turn the flame to low. Then add corrinder powder, termeric powder, red chilli powder and garam masala into the pan. Mix it and fry for 1 to 2 minutes on low flame.
7. Now turn the flame to medium-low and put mashed potato into the pan. Mix it for 1 to 2 minutes.
8. Now add roasted peanut, salt as per taste and mix it well.
9. Then add chopped corriander leaf into the pan and mix. So our potato filling is ready.
10. Now we need to cut the thick outer edge of bread slices. So take the bread slices and cut the thick outer edge with the knofe. Do it with all bread slices.
11. Now we need to do cutlet stuffing.
12. We have potato filling, water for the binding and bread slices.
13. Take one bread slice, dip the bread in water. Squese water from the soaked bread. Please remember that the bread should be dipped into water just for a while.
14. Put the potato filling on bread slice and bind it to a shape of cutlet like this.
15. Lets see the another cutlet binding. Again take one bread slice, dip the bread in water. Squese water from the soaked bread. Please remember that the bread should be dipped into water just for a while.
16. Put the potato filling on bread slice and bind it to a shape of cutlet like this. Same way we will bind all bread cutlets.
17. Now heat oil in a pan. Put the bread cutlet in hot oil and fry till it turns brown and crispy.
18. Once done take it out on a kitchen towel and serve hot with tomato sauce.

Aloo Samosa Recipe - Spicy Potato Samosa-How to Make Samosa Step by Step - Punjabi Samosa

Ingredients :

Boiled potato - 5
Green peas - 1 bowl
Roasted peanut - 1/2 bowl
Chopped garlic - 1 tbs
Crushed ginger - 1 tbs
Red chilli powder - 1 tbs
Termeric powder - 1 tbs
Corriander powder - 1 tbs
Non-salted butter(ghee) - 1/2 bowl or 4 tbs
Refine or veg oil
Salt - as per taste
Garam masala - 1/2 tbs
Chopped corriander leaf - 1 tbs
Chopped green chilli - 1
All purpose flour(maida) - 200 gm

Procedure :
1. First we need to make a dough of all purpose flour i.e maida.
2. Take all purpose flour in a bowl. Add pinch of salt. Then add ghee to prevent the bubbles while frying the samosa. Mix it.
3. Then with the help of some water make a dough. Dough should not be much soft. Once done cover it and leave for 10 minutes.
4. Now we need to prepare the potato fillings.
5. First mash the boiled potatos in a bowl.
6. Now start the stove, take a frying pan and let it get heated.
7. Turn the flame to medium. Then put refine oil or veg oil 3 tbs. Then put chopped garlic, crushed ginger & chopped green chilli into the pan and mix it.
8. Then put green peas into the pan and fry for 1 to 2 minutes on medium flame.
9. Turn the flame to low. Then add corrinder powder, termeric powder, red chilli powder and garam masala into the pan. Mix it and fry for 1 to 2 minutes on low flame.
10. Now turn the flame to medium-low and put mashed potato into the pan. Mix it for 1 to 2 minutes.
11. Now add roasted peanut, salt as per taste and mix it well.
12. Then add chopped corriander leaf into the pan and mix. So our potato filling is ready.
13. Now we need to do samosa stuffing.
14. We have taken water for the binding.
15. Take handful of dough and we need to make a thin chapati which should be a shape of ecllipse and not round.
16. So the ecliptic shaped thin chapati is ready. Now we need to cut it apart from the mid like this with the help of a knife.
17. Now take one half and apply water on the half radius of the cut edge. And make a cone shape by sticking the half cut edges like this.
18. Then put the potato filling into the cone. Give a small fold opposite to the binding line of the edges. Again apply water on the round edge. Bind the edges by stiking together.
19. So its done. Lets see the another samosa binding.
20. Take another half and apply water on the half radius of the cut edge. And make a cone shape by sticking the half cut edges like this.
21. Then put the potato filling into the cone. Give a small fold opposite to the binding line of the edges. Again apply water on the round edge. Bind the edges by stiking together.
22. Bind all the samosas in the same way.
23. Now heat some oil in a pan. Keep the flame to medium low. Put the samosas in hot oil and fry till it turns golden light brown.
24. Once done take it out in a plate. And fry all the samosa in the same way till it turn golden light brown.
25. Serve hot with tomato sauce or corriander chutney.

Sabudana Vada - Crispy Sabudana Vada Recipe

Ingredients :

Sabudana - 150 gm or 1 bowl
Boiled potato - 2
Chopped green chilli - 1
Peanut - 1/2 bowl
Cumin seeds(jeera) - 1/2 tbs
Chopped corriander leaf - 1 tbs
Lemon juice - 1 tbs
Crushed ginger - 1/2 tbs
Salt - as per taste
Refine or veg oil

Procedure :

1. First we need to roast the peanuts. So, heat a frying pan and dry fry the peanuts 1 to 2 minutes on medium flame till it get well roasted.
2. Once done take it out in a plate.
3. Now we need to crush the roasted peanut. So put the peanuts in a grinder bowl and grind it.
4. We have to grind it to small granules and not a fine powder. Take it out in a bowl.
5. Now mash the boiled potatos in a bowl. Then add soaked sabudana, crushed peanut, chopped green chilli, corriander leaf, crushed ginger, cumin seeds, lemonm juice, and salt to taste.
6. Mix it. And make a dough.
7. Now take handful of sabudana dough and give a shape of vada like this.
8. Now we have to fry the vada. So heat oil in a pan. Put vada in hot oil and fry till it turn light brown and crispy.
9. Once done server hot with curd.

Bread Pakora Recipe | How to make Potato Bread Pakoda | Aloo Bread Pakora | Bread Pakoda

Bread Pakora Recipe | How to make Potato Bread Pakoda | Aloo Bread Pakora | Bread Pakoda

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Bread Pakora Recipe | How to make Potato Bread Pakoda | Aloo Bread Pakora | Bread Pakoda

Ingredients :

White bread - 4

Boiled potato - 2

Gram flour - 200 gm

Chopped onion - 1

Chopped green chilli - 2

Termeric powder - 1/2 tbs

Salt - as per taste

Red chilli powder - 1/2 tbs

Chopped corriander leaf - 1 tbs

Tomato sauce - 3 tbs

Refine or veg oil

Baking soda - 1/4 tbs

Carom sedds(ajwain) - 1/2 tbs

Procedure :

1. First we need to prepare the potato filling.

2. So, mash the boiled potatos in a bowl.

3. Then add chopped onion, green chilli, corriander leaf and salt as per taste. Mix it well. Once done cover it and keep aside.

4. Now we need to make gram flour paste.

5. Take a bowl, put gram flour into it. Then add termeric powder, red chilli powder, baking soda and carom seeds. Mix it.

6. And with the help of water make a thick paste.

7. Add pinch of salt as per taste and mix.

8. Now we have to prepare the stuffing in bread.

9. Take two bread slices in a plate. Apply toamto sauce on both the bread slices.

10. Take the potato fillings and put on both the bread slice. Spread it all over.

11. Now put rest of the two bread slices on top like this and give a gentle press.

12. Now cut the stuffed bread apart diagonally with a knife like this. Give a gentle press if required to keep the breads bind together.

13. Start a stove and heat oil in the pan.

14. Now take the stuffed bread, dip into the gram flour paste and put into hot oil. Fry till it turns golden light brown.

15. Do it with all stuffed bread.

16. Serve hot with tomato sauce.

Kaddu Kofta | Pumpkin Kofta Recipe - FAMOUS Indian Curry Recipe also called Lauki Kofta

Kaddu Kofta | Pumpkin Kofta Recipe - FAMOUS Indian Curry Recipe also called Lauki Kofta

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Kaddu Kofta | Pumpkin Kofta Recipe | Kaddu Ka Kofta | Lauki Ka Kofta

Ingredients :

Pumpkin - 1

Onion paste - 2

Tomato paste - 2

Salt - as per taste

Ginger garlic paste - 2tbs

Carom seeds(ajwain) - 1/2 tbs

Chopped corriander leaf - 1 tbs

Chopped green chilli - 2

Corriander powder - 1 tbs

Garam masala powder - 1/2 tbs

Gram flour - 4 tbs

Mustard oil

Kashmiri red chilli powder - 1 tbs

Termeric powder - 1 tbs

Cumin seeds(Jeera) - 1/2 tbs

Procedure :

1. First we have to grate the pumpking into small shreds.

2. Now squese the juicy shreds to remove extra moisture and put the squesed shreds in another bowl.

3. Now make a pumpkin paste. Take squesed pumkin shreds and add chopped green chilli, carom seeds, termeric powder 1 tbs, gram flour and salt to taste. Mix it and make a dough.

4. Now take mustard oil in a frying pan and heat it.

5. Put chunks on pumkin paste in hot oil and fry till crispy and brown.

6. Once done take it out in a plate.

7. Now start the stove, take a pan and let it get heated. keep the flame to medium.

8. Put mustard oil 4 tbs in hot pan. Then add cumin seeds and fry for sometime till it get brown in colour.

9. Now add onion paste and mix.

10. Now add ginger garlic paste, mix it and fry for 2 minutes on medium flame till onion turns light brown.

11. Turn the flame to low and add termeric powder, corriander powder, Kashmiri red chilli and garma masala powder.

12. Mix it and fry for 2 to 3 minutes on low flame till spices start leaving oil.

13. Now add tomato paste. mix it and fry for 3 to 4 minutes on low flame.

14. Turn the flame to medium and add 2 glasses of water into pan. Mix it well.

15. Add salt to taste. Mix well and leave it for 2 minutes.

16. Once curry starts boiling put pumpkin wada into the pan. mix and and leave for 1 minute.

17. Finally add corriander leaf. Mix it well.

18. Turn off the gas and serve hot.

KFC Crispy Fried Chicken - KFC by the jamun tree in new simple way

KFC Crispy Fried Chicken - KFC by the jamun tree in new simple way

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

KFC Crispy Fried Chicken - KFC by the jamun tree in new simple way

Ingredients :

Egg - 2

Termeric powder - 1/2 tbs

Salt - as per taste

All purpose flour(maida) - 1 bowl

Black pepper powder - 1/2 tbs

Milk - 2 tbs

Kashmiri red chilli powder - 1 tbs

Chicken - 6 medium pieces(2 legs & 4 breast)

Procedure :

1. First we need to prepare egg mixture.

3. Take a bowl, put hatched eggs into the bowl then add milk, termeric, 1/2 tbs kashmiri red chill, salt as per taste, 2 tbs all purpose flour. Mix it nicely.

4. Beat the egg and do not bother much about the lumps of flour. If it is there then let it be like that and mix it well.

5. Now put chicken into the egg mixture.

6. Mix it and put in refridgerator for 1 hour to marinate.

7. Prepare all purpose flour mixture. Take all purpose flour(maida) in a plate then add black pepper powder, remaining kashmiri red chilli and salt to taste. Mix and spread it in plate.

8. We need to coat the chicken, so take out the marinated chicken and coat the chicken chunks with all purpose flour mixture. Leave the coated chicken chunks for 40 minutes.

9. We have the coated chicken, remaining egg mixture and all purpose flour mixture.

10. Now we need to prepare the final coating on the chicken pieces.

11. Dip the coated chicken into egg mixteur, again coat it with the all purpose flour mixture and put in a seperate plate.

12. Take oil in a pan and heat it. Keep the flame to medium low. Then put the coated chicken chunks into hot oil and fry it for 12 to 15 minutes till it turns crispy & brown in colour.

13. Fry the remaining pieces in the same way.

14. Serve hot with onion, green chilli and tomato sauce.

Kashmiri Tandoori Chicken | Juicy Tandoori chicken baked in oven with spicy flavor

Kashmiri Tandoori Chicken | Juicy Tandoori chicken baked in oven with spicy flavor

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Kashmiri Tandoori Chicken | Juicy Tandoori chicken baked in oven with spicy flavor

Ingredients :

Whole leg of chicken - 2
Hung curd - 2 tbs
Flour of roasted gram/Sattu - 2 tbs
Salt - as per taste
Refine or veg oil
Garam masala - 1/2 tbs
Tandoori masala - 1/2 tbs
Kashmiri red chilli powder - 2.5 tbs
Termeric powder - 1/2 tbs
Lemon juice - 2 tbs
Carom seeds(ajwain) - 1/4 tbs
Ginger garlic paste - 1 tbs

Procedure :

1. Make incisions on both sides of chicken pieces and place on a plate.
2. Add 1 tbs lemon juice, salt, turmeric powder and 1 tbs Kashmiri red chilli powder and rub on both the sides of the chicken properly. Leave it to marinate for 20-25 minutes.
3. To prepare 2nd marinade, take a bowl and put hung curd, then add remaining termeric powder, garam masala, tandoori masala, sattu/flour of roasted gram, remaining Kashmiri red chilli powder, ginger-garlic paste, carom seeds, lemon juice and salt. Mix it nicely.
4. Put the marinated chicken pieces into the bowl having 2nd marinade. Apply the marinade and rub on both the sides of the chicken properly.
5. Set aside to marinate for 1.5 hours.
6. Preheat oven to 200° C.
7. Take a MW pan or baking tray or MW low/high rack. I am using MW pan here. Grease MW pan with some oil.
8. Place the marinated chicken pieces.
9. Put the MW pan into the preheated oven and bake for 30 to 40 minutes.
10. If you are taking MW pan or baking tray then take out the chicken from oven after 20 minutes and turn the side of the chicken, then again bake for 20 minutes, so that both sides get well baked.
11. Brush some melted butter on top.
12. Place onion, lemon slice, green chilli slices and corriander leaf. And serve hot.

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Matar Paneer | Cottage Cheese with Peas - Your favorite Matar Paneer recipe in The Jamun Tree way

Matar Paneer | Cottage Cheese with Peas - Your favorite Matar Paneer recipe in The Jamun Tree way

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Ingredients :

Green peas - 1 bowl
Cottage cheese/Paneer cubes - 200 gm
Chopped tomato - 2
Chopped onion - 2
Termeric powder - 1/4 tbs
Garam masala powder - 1/2 tbs
Corriander powder - 1/2 tbs
Kashmiri red chilli powder - 1/2 tbs
Salt - as per taste
Curd - 2 tbs
Mustard oil
Cumin seeds(jeera) - 1/2 tbs
Chopped corriander leaf - 2 tbs
Chopped ginger - 5 flakes
Garlic - 7

Procedure :

1. Start the stove, take a pan. Add 4 tbs mustard oil in hot pan. We have to roast the cottage cheese i.e paneer cubes. So put paneer cubes in hot pan.

2. Keep turning the sides of paneer cubes, so that all sides get well roasted.

3. Once paneer cubes get light brown, take it out in a plate and keep aside.

4. Now we need to saute onion and tomato. So in hot pan take 2 tbs mustard oil, turn the flame to medium.

5. Then put garlic flakes, ginger flakes and mix it for sometime.

6. Then put chopped onion into pan and fry till onion get light brown on medium flame.

7. Then add chopped tomato and fry for 2 minutes on medium flame.

8. Once done take it out in a plate and leave for 2 minutes to get cool down.

9. Now take a grinder bowl, put fried onion & tomato into it and and make a paste.

10. So our onion tomato paste is ready. Take it out in a bowl and keep aside.

11. Now, in a hot pan put 2 tbs mustard oil. Add jeera into the pan and fry till it get brown.

12. Turn the flame to medium-low and add green peas into the pan. Fry for 2 minutes on medium-low flame.

13. The add termeric powder, corriander powder and garam masala, kashmiri red chilli into the pan and mix. Keep stiring for 1 minute.

14. Now turn the flame to low and add onion tomato paste into the pan. Mix it and fry for 4 minutes on low flame till it start leaving oil.

15. Then add curd and mix.

16. Now take 1 glass of water. First add half glass water and mix well. Then add rest of the water and mix.

17. Now add salt to taste, mix nicely and leave for 2 minutes. Stire if required.

15. Now add paneer cubes into the curry and mix. Finally add chopped corriander leaf and mix.

16. Turn off the stove, take it out in a bowl and serve hot.

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Baked Chicken | Chicken Tikka - Watch your favorite chicken tikka in a SIMPLE way.

Baked Chicken | Chicken Tikka - Watch your favorite chicken tikka in a SIMPLE way.

Ingredients :

Boneless chicken - 400 gm
Curd - 3 tbs
Corriander powder - 1/2 tbs
Garam masala powder - 1/2 tbs
Salt - as per taste
Gram flour - 2 tbs
Tandoori masala powder - 1 tbs
Ginger garlic paste - 1 tbs
Termeric powder - 1/4 tbs
Kashmiri red chilli - 1/2 tbs
Refine or vegetable oil

Procedure :

1. Take chicken in a bowl and mix all the stuffs together.

2. Add salt as per taste and vegetable oil 2 tbs.

3. Mix it nicely and leave for at least 3 hours to marinate.

4. Take a rotisserie and skew all the marinated chicken chunks like this.

5. Now put chicken in microwave oven for 1 hour on convection mode pre-heated temperature of 200 degree celcious.

6. Once done take it out in a plate and serve hot with chutney of coriander leaf.

HUNGER Chicken Recipe - ABCCC - Any Body Can Cook Chicken - New Chicken Recipe

HUNGER Chicken Recipe - ABCCC - Any Body Can Cook Chicken - New Chicken Recipe

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.
Ingredients :
Chicken - 1 kg
Chopped onion - 1/2 kg
Chopped tomato - 2
Hung Curd - 200 gm
Jeera(cumin seeds) - 1/2 tbs
Cardamom - 4
Tejpatta(bay leaf) - 1
Daalchini(cinnamon) - 2
Crushed Ginger Garlic - 2 tbs
Green chilli - 3
Termeric powder - 1/2 tbs
Corriander powder - 1 tbs
Chicken masala powder - 1 tbs
Garam masala - 1 tbs
Salt - as per taste
Mustard oil - 75 gm
Chopped corriander leaf - 2 tbs
Kashmiri red chilli powder - 1 tbs

HUNGER Chicken Recipe - ABCCC - Any Body Can Cook Chicken - New Chicken Recipe

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Typical Chicken Curry | A basic recipe for which CHICKEN actually known for, in India.

Typical Chicken Curry | A basic recipe for which CHICKEN actually known for, in India.

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe. Typical Chicken Curry. A basic recipe for which CHICKEN actually known for, in India.

Ingredients :

Chicken - 600 gm
Chopped onion - 6
Corriander powder - 1 tbs
Garam masala powder - 1/2 tbs
Chicken masala powder - 1 tbs
Kashmiri red chilli - 1 tbs
Termeric powder - 1/2 tbs
Chopped tomato - 1
Mustard oil
Salt - as per taste
Ginger garlic paste - 2 tbs
Cumin seeds(jeera) - 1/2 tbs
Green chilli - 2
Cinnamon(dalchini) - 3
Cardamom - 2
Chopped corriander leaf - 2 tbs

Procedure :

1. In hot pan add mustard oil(5 tbs). Then add cumin seeds(jeera), cinnamon(dalchini) and cardamom. Mix it till cumin seeds turn brown.

2. Then add green chilli and chopped onion. Fry till onion get light brown on medium flame.

3. Add ginger garlic paste and mix. Then add chicken and fry for 6 to 7 minutes on medium flame. Keep stiring frequently.

4. Then add corriander powder, garam masala, chicken masala, termeric powder and kashmiri red chilli. Mix and fry for 3 to 4 minutes on midium flame. Keep stiring frequently.

5. Then add 2 glasses of water and mix.

6. Add chopped tomato, salt to taste and mix it nicely. Turn the flame to low and cover it for 30 minutes.

7. Keep stiring on equal intervals of 10 minutes.

8. Finally add chopped corriander leaf and mix. Turn off the stove and serve hot.

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Poha - A flat rice recipe, best for QUICK and LIGHT Meal.

Welcome to the jamun tree. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Poha - A flat rice recipe, best for QUICK and LIGHT Meal.

Ingredients for poha(2 serves):

Flat rice/Poha/Chiwda - 200 gm

Curry leaves - 5

Chopped corriander leaf - 2 tbs

Lemon - 1/2

Green peas - 1/2 bowl

Chopped onion - 2

Green chilli - 2

Cumin seeds(jeera) - 1/4 tbs

Mustard seeds - 1/2 tbs

Peanuts - 1/2 bowl

Salt - as per taste

Refine or vegetable oil

Termeric powder - 1/4 tbs

Procedure :

1. First we need to soak flat rice i.e poha, with water. So add two glasses of water in poha. Stire it with spoon. Then drain out extra water, cover it and keep aside.

2. Then, start the gas stove and take a pan. We need to roast the peanuts. So dry fry the peanuts in hot pan for around 2 minutes on medium flame till it get well roasted. Once done take it out in a bowl.

3. In the same hot pan add 3 tbs refine/vegetable oil. Then add cumin seeds and mustard seeds. Fry it till mustard seeds get dark brown. Be careful from crackling the seeds.

4. Then add curry leaves, green chilli and mix it for sometime. Then add chopped onion and fry it till onion get light brown on medium flame.

5. Then add green peas and fry it for 2 minutes on medium flame.

6. Then add termeric powder and mix.

7. Add roasted peanuts and mix it.

8. Then add soaked flat rice/poha. Mix it nicely.

9. Then add salt to taste, mix it and fry for 2 minutes on medium flame.

10. Finally add chopped corriander leaf. Mix it well.

11. Turn off the stove. Take it out in a plate and serve hot with lemon juice squeezed.

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BUTTER Palak Paneer with Cream and Cashew paste | EASY Palak Paneer Recipe

Palak paneer with butter, cashew paste and cream is one of the very famous and delicious dish in India. Please click on the image above or on the header.

The Jamun Tree

The Jamun Tree, as the name signifies the traditional indian fruit, so as this blog but with the flavour of rising India.