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Monday 3pm - 12:45am Tuesday 3pm - 12:45am Wednesday 3pm - 12:45am Thursday 3pm - 12:45am Friday 3pm - 12:45am Saturday 3pm - 12:45am Sunday 3pm - 12:45am

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Al Huda Food Centre

Name: Al Huda Food Centre
Address: B. P. S srivastav market , Parade, Kanpur, 208001, IN
Telephone: 9616805074

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Al Huda Food Centre

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Al Huda Food Centre, Indian Restaurant, B. P. S srivastav market , Parade, Kanpur.

13/08/2022

India's biggest food blogger at Al huda

17/11/2020

Chicken pizza
Chicken soup

27/09/2020

fabulous

19/09/2020

Chilli chicken
Taste 10/10 😋
Photography 1/10 😒

Ingredients

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour (100 g)
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
CHILLI SAUCE

3 cloves garlic cloves, crushed
6 garlic chopped
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water (100 mL)

Preparation

Season the chicken with salt and pepper.

Cut the chicken into thin strips then coat in the egg wash and flour.

Shallow fry for a few minutes on each side, until golden brown.

Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.

In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.

Add back in the chicken and peppers and stir well in the sauce

Serve with butter naan

03/09/2020

Chicken 65
Hand licking chicken 65 made by me
There are more than 10 different type of recipes for making chicken 65
Ingredients and recipe is secret

28/08/2020

Fish stew

Ingredients
Fish 500gm
Ginger & Garlic paste
Garam masala
Red chilli (Dry)
Yogurt (Dahi)
Green chilli
Mustard oil
Red onion chopped
Tomato chopped
Fennel seeds (saunf)
Turmeric powder (haldi)
Bay leaf ( tez patta)
Black pepper (kali mirch)
Black cumin (zeera)
Cardamon black (badi elaichi)
Cardamon green (choti elaichi)
Cinnamon (dal cheeni)
Cloves (laung)

_Take fish in a small pot and put salt on it , keep it for 30 minutes
_After 30 minutes wash the fish
_Then put mustard oil in small pan and fry the fish till light brown
_After fry take fish out from pan and keep that fried oil in a separate bowl for making gravy
_Take fried oil in another pan add cinnamon, bay leaf, cloves cardamon black & green and cook it for 3-4 minutes
_Add fish ,yogurt, tomato, garam masala, onion ,ginger & garlic paste cook it well, till 4-5 minutes
_Then add black cumin, fennel seeds, black pepper, salt ,green chilli, dry red chilli, turmeric powder and cook it for 5-6 minutes
_Put 1 cup water and cook till raw smell leaves
_Add green chopped coriander leaf , keep it on low flames for 1-2 minutes
_Serve

@ Kanpur, Uttar Pradesh

19/08/2020

seekh boti

Ingredients
1kg mutton (cut in cube shape)
500gm Raw papaya (pissa papita)
4tsp garam masala
2tsp salt
2tsp thanda masala
1/4tsp red colour
1tbsp roasted besan

Method

Put mutton , papaya, garam masala, salt, thanda masala, colour, besan in a pot and mix it well

Keep it marinate for 6 hours or overnight

Then string it mutton pieces in a stick and roast it on coal

Serve it with green chilli

16/08/2020

Hyderabadi dum Biryani

Ingredients

1 kg - Mutton
1 kg - rice
400 ml - soya refind oil
100 gm - Desi ghee
1 bunch - mint (pudina)
1 bunch - coriander leaves (Dhaniya)
3-4 - Chopped onion
250 gm - Yogurt (dahi)
1 bunch - Green mint (pudina)
7-8 - Bay leaf (tez patta)
10-12 - Green chilli (hari mircha)
10 - Black cardamom (badi elaichi)
6 - Green cardamom (choti elaichi)
1 TSP - Cumin (jeera)
1 TSP - Fennel (saunf)
1 TSP - Coriander seeds (khadi dhaniya)
10gm - Cinnamon (dal Chinni)
10/12 - Cloves (laung)
1 TSP - Red chilli powder (laal mirch)
1 TSP - Yellow chilli powder (peela mircha)
1 Star anise (chakri phool)
20 gm - Cashew (kaju)
20 gm - Almond (badam)
20 gm - Mace (javatri)
20 gm - Nutmeg (jaiphal)
10 gm - Poppy seed (khas khas)
20 gm - Cuddapah almond (chironji)
20 gm - Coconut powder (gari)
Kewda essence
10 gm - Saffron (kesar)

Method

Take oil in a pan and fry the chopped onion till brown then seprate the oil and onion from the pan

Keep that cooked oil in a bowl

Take one cup of milk and put Saffron in it and make paste of it

For marinate take mutton add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, green chili, yello chilli powder, whole garam masala, green cardamom powder, Take
Cashew (kaju).
Almond (badam). - T M
Mace (javatri). - H A
Nutmeg (jaiphal). - A S
Poppy seed (khas khas). - N A
Cuddapah almond (chironji)- D L
Coconut powder (gari). - A A
and make paste of it , and add this thanda masala , put green cardamom, black cardamom, bay leaf, cinnamon, lemon juice, clove , Black pepper and then add cooked oil and saffron paste

Keep that mixture for marinate overnight

After

Take another big pot and fill it with water and put cinnamon, bay leaf ,green and black cardamom, cloves, green chilli, star anise salt and boil it.

Now Add yogurt in a marinate mutton

After boiling put the soaked rice in the boiling water and cooked it till half rice cooked

Then throw that water and keep the half cooked rise in a big thali

Now take a big vessel, first put a very thin layer of cooked rise and @ Al Huda

14/08/2020

Rogan josh

Ingredients

5 tbsp Ghee

3-4 Black Cardamom (Crushed)

4-5 Cloves (Crushed)

8-10 Black peppercorn (Crushed)

4-5 Dry Red Chillies

1 tsp Cumin Seeds

1/4 tsp Hing

800 g Mutton

2 tbsp Milk (Hot)

1 pinch Saffron

1/2 cup Yogurt

1 tsp Maida

1 and 1/2 tbsp Kashmiri Red Chilli Powder

3 tsp Fennel Powder

1 tsp Dry Ginger Powder

1 tbsp Coriander Powder

Salt to taste

Instructions

Soak saffron in milk .

Heat ghee in a pressure cooker.

Add black cardamom, cloves and whole peppercorns.

Fry for 10 seconds.

Add whole red chilies, cumin seeds and asafoetida.

Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.

Now add ½ cup water and cook for 10-12 minutes on low flame.

Whisk the yogurt with 1 tsp maida.

Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, salt and milk with saffron.

Mix well.

Add the yogurt in the pan.

Cook for a minute.

Add a cup of water and cook the mutton for 15-20 minutes on medium low heat till done.

Serve hot with steamed rice or Naan

05/08/2020

Kadhai chicken
Ingredients
Chicken with bone
Refined oil
Capsicum
Onion
Tomato puree
Garam masala
Green chilli
Cumin (zeera)
Red chilli (sukha khara mirch)
Red chilli powder
Ginger & Garlic (chopped)
Coriander (hari dhaniya)
Black pepper (kali mirch)
Turmeric powder (haldi)
Fenugreek (kasoori methi)
Cream

Method
Take oil in the pan and put capsicum and onion in cube cutting shape and fry it at low flame
Take fried capsicum and onion out from the pan and then in the same oil put, red chilli , black pepper, garam masala, cumin, raw chicken, chopped ginger and garlic, green chilli, salt and cook it at low flame
Then add tomato puree, cream, salt and Fenugreek, and cook it well till chicken get cooked,
Then add, fried capsicum and onion, and then garnish it with green coriander
Serve it

27/07/2020

My grandfather start selling fish at 8 Rs/kg now it's 800 RS/kg
Such a long journey
Ingredients
Fish
Chickpea flour (besan)
Mustard oil
1 Egg
1/4 Salt
1/4 Garam masala
1/2 Red chilli powder
1/4 Ajawon (ajwain)

Method
Take besan and all the spices in a bowl and mix it well to make a paste of it
Take mustard oil in a pan and heat it at low flame
Dip the fish in besan paste and then put it in oil
Fry it at low flame then make flame High for few minutes
Serve it with green chilli, onion and lemon

24/07/2020

Chole masala+ zeera aloo+ suji halwa+ poori

SOOJI HALWA
Ingredients
Semolina (suji/rawa)
Desi ghee
Sugar (cheeni)
Almond (badam)
Cashew (kaju)
Resin (kishmish)
Saffron (kesar)
Sooji – I prefer to use fine sooji to make sooji halwa. It becomes softer and the sooji gets cooked very nicely.

Sugar – I generally use raw sugar in my kitchen but you can use any sugar that you have at hand. You can also use powdered jaggery instead of sugar to make this halwa.

Ghee – This dessert tastes best when made in ghee. Do not make it in oil or butter.

Add in some crushed dry fruits such as Almonds, Cashews, Pistachios, and Raisins for a lovely crunch. I also like to flavor it sometimes with crushed cardamom or cardamom powder and a pinch of saffron.

Method

Heat ghee in a heavy bottom pan.

When the ghee is hot, add sooji and fry till sooji turns light golden brown

Add cashew nuts, almonds and raisins.

Fry until sooji turns nicely golden brown

Add water and cook on low heat till all the water is absorbed by sooji and sooji is softened.

Add sugar and cook for 2-3 minutes, until sugar melts and the halwa is slightly brownish in color.

Garnish the halwa with slivered dry fruits and serve.

@ Kanpur, Uttar Pradesh

Address

B. P. S Srivastav Market , Parade
Kanpur
208001

Opening Hours

Monday	3pm - 12:45am
Tuesday	3pm - 12:45am
Wednesday	3pm - 12:45am
Thursday	3pm - 12:45am
Friday	3pm - 12:45am
Saturday	3pm - 12:45am
Sunday	3pm - 12:45am

Telephone

9616805074

Website

facebook.com

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