Jainab's Kitchen

When you crave for some ghar ka khana... This is a fish curry but it has some potatoes and pointed gourd ( parval).I have used Rohu fish as it tastes better when made using river fishes and back in my home we prefer having river water fishes. This is just love ❤️😍 and am proud cooking my family recipe.
Recipe:
1 kg rohu fish
4 boiled potatoes cut into 4
5 Pointed gourd or parval: cut length wise n stir fried
1 onion ( grind in paste)
1 tbsp ginger garlic paste
3 tomatoes ( chop finely)
1/2 tsp jeera or cumin powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp green chilly paste
Salt as per taste

• first wash the fish nicely and to it just apply salt and also sprinkle a pinch of turmeric powder and red chilli powder mic well in such a way that all the pieces are coated well and let it sit for 15 min
• In a pan add 4 tbsp oil ( mustard oil) I have used mustard oil as it gives nice flavour but you can use any oil of your choice. Once the oil is hot then shallow fry the fish and keep it aside.
•in the same oil add all the spices together onion paste,ginger garlic paste, green chilli paste,jeera powder, red chilli powder and coriander powder and keep cooking till the oil is separated .
•add tomatoes to this spice mix and cook till the tomatoes get cooked.
• Add boil potatoes and pointed gourd to it and after that add water I added a good amount of water as i like the curry thin. And now bring it to boil.
•Add salt as per taste and now add the shallow fried fish to the curry n let it get cooked for 10 mins.
•After it add some freshly chopped Coriander leaves and the fish curry is ready to be served with steamed rice.

Bhappa mach or steam fish

Wanna have Pindi chole here's a quick recipe.

200 gm chickpea or chole
4 tbsp choley masala
Black salt as per taste
Kasturi meeti 1 tbsp
Ghee 5 tbsp
Degi mirch 2 tsp
Garam masala 1tsp
1tsp dry mango powder or aamchur
Ginger cut lengthwise for garnish
Coriander leaves for garnish

Soak the chickpea overnight and in the morning take a pressure cooker in that put the soaked choley add water 200 ml or add water so much that the chickpea is submerged. Now add salt to it along with it add 1 big black cardamom, 1 inch Piece of nutmeg 1javitri 3 green cardamom 2 bay leaves and 1 tsp black jeera . Now close the cooker lid and cook for 3 whistle on medium flame.

Once done let the cooker cool once the cooker has cooled down remove the bay leaves black cardamom green cardamom bay leaves etc from it and drain out the water.

Now take a pan heat it add chickpea and wait for the steam then add chole masala generously and then sprinkle kasturi meethi , degi mirch Powder, garam masala, dry mango powder and black salt now pour hot melted ghee over this masala and mix well for 5 mins.
Garnish with coriander leaves and ginger Julien .
Ready to serve

What can be more better than to have some freshly baked bread right from the oven to the breakfast table.
Feels so good and satisfying 💘.
Recipe:
3 cups of wheat flour
2 tbsp oil
1 TSP sugar
1 tbsp instant yeast
1/2 cup milk
Salt as per taste

Firstly in warm water mix sugar salt and yeast let it rest for 7 mins approx.

Now add milk and oil to the yeast mixture mix well then add 2 cup of flour mix well and let this mixture sit for an hour.This will be a sticky mixture.

After an hour the mixture would rise now spread one cup of flour on the table top and take out this mixture from the mixing bowl and knead well till a nice dough is made . Divide the dough and shape them the way you want your bread.

Leave it for 2 hrs after that the dough will raise .

Now put it in the oven and bake it for 40 mins. don't forget to preheat the oven before putting the bread for baking.

Enjoy it

When we hear Biryani we all get tempted but when it's about cooking Biryani we think about the long list of ingredients that will go on and the patience it will take .
Anyways am gonna share a Simple mutton biryani recipe. Hope you will try it .
Ingredients:
For marination:
500gms mutton
150 ml curd
1 tbsp red chilli powder
4 onions (fried and crushed)
1.5 Tbsp ginger garlic paste
1 tbsp green chilli paste
1 .5 tsp cumin powder
1.5 tsp coriander powder
1 tsp pepper powder
2tbsp oil
Handful of freshly chopped coriander leaves
Salt

Mix all these ingredients together and let the mixture get marinated for approx 2hrs .
After this in a heavy bottom vessel pour 3 tbsp oil and to add bay leaves , badi illaichi and the marinated mixture and let it cook well.

Ingredients for rice:
750 gms rice (soak the rice for atleast 30 mins prior to cooking)
Water 1500 ml of water ( the quantity of water will be double the quantity of rice)
Oil 2 tbsp
2 bay leaves
1 inch piece of cinnamon
4cloves
5 green cardamom
1 badi illaichi
2 green chilli slit from between
1tsp Shahi jeera
Salt

In a pan pour oil add bay leaves , Shahi jeera, cinnamon, cardamoms and let it infuse the flavour to the oil .
Now add rice and fry it for a min or 2 then add salt and water along with green chilli and let it cook till 95 percent done

After 50 min the mutton will be done add garam masala powder mix well and side by side of the rice is ready just put the rice over the mutton and layer it well . Sprinkle some kesar milk fried onions and coriander leaves . Also put some ghee . Lower the flame close the lid of the vessel such that the steam doesn't escape out .let it get steam cooked for 15 mins. It's ready to serve.

If you want to add potatoes then we'll boil the potatoes and fry them add them once you have put the rice.dont forget to sprinkle some salt on the potatoes.

Do mention in the comments how did you like it.

Eid Mubarak!!

Made a quick chicken barbeque.
Recipe:
3 chicken legs
2tbsp curd
1 teaspoon red chilli powder
1/2teaspoon cumin powder
1/2 Teaspoon turmeric powder
1tsp ginger garlic paste
1tsp green chilli paste
1/2 Teaspoon soya sauce
1 tablespoon mustard oil
Salt as per taste

* wash the chicken pieces make slits on it . Then rub salt and turmeric powder to it and let it sit .
In the meanwhile add all the other ingredients together and make a paste and also add a bit of salt to this paste and apply the paste on the chicken pieces.
Let it marinate for 15 mins and then put it in the microwave and barbeque for 30 mins.
Note : my microwave has a barbeque option so i use that directly. Else you can set the oven temperature at 180 degree .
It's ready to serve.
Enjoy .

I just love Hyderabadi Haleem/Daleem. I created this dish in my kitchen only during the first lockdown in 2020 as before that i used to order it straight from Pista house.I guess all the haleem lovers know about Pista house famous Haleem.
Long story short after 2020 i prepare it in my kitchen once only during Ramadan.
What's your food story related to this dish??

Country chicken cooked using hyderabadi masala .Prepared from scratch in an earthen cooking pot.

It's a very long time since I have connected with you all this is cause am busy working on the new website look. Finally today decided to share a salad recipe. This is avacado chickpea salad all the ingredients are visible in the pic. Guess the ingredients of the dressing that needs to used for the salad?

Here's got a special lockdown recipe which I think you can try as it's easy to make and am sure these items exist in your pantry. Recipe link http://jainabskitchen.com/non-veg-recipes/chilly-garlic-chicken-grill/

Replicated my favorite dish from one of the cafe's but I replicated the veg version of it. Am talking of vegetarian Lasagne. Made from baby spinach leaves, cheese and cream.
Recipe link :http://jainabskitchen.com/veg-recipes/spinach-lasagne/
Which of your favorite dish you plan to replicate?