Tuesday, July 2, 2013

CORN AND SPRING ONION PAKORA

INGREDIENTS:
  • Gram flour(besan)- 1cup,
  • Rice flour(chawal atta)- 1 cup,
  • Finely chopped spring onion green(patti pyaz)- 2cup,
  • Finely chopped spring onion white(pyaz)- 1 cup,
  •  Frozen corn(makai)- 1cup,
  • Chopped green chili(hari mirch)- 1-2,
  • Ginger-garlic paste(lahsun adarakh)- 1tsp,
  • Black pepper powder(kali mirch)- ¼ tsp,
  • Garam masala- ¼ tsp,
  • Chaat  masala- ½ tsp,
  • Salt(namak)- to taste,
  • Baking soda- a pich,
  • Oil- for deep frying.


METHOD:
1.    Combine all ingredients accept oil and prepare batter by mixing well. ( no need to add water as spring onion releases water. and batter should be thick.)
2.    Heat oil in frying pan. Fry pakoras till gold color and crisp in medium low flame.
3.    Serve hot with ketchup.

Thursday, May 23, 2013

PYAZ KI KACHORI


INGREDIENTS:
  For The Stuffing: 
  • Finely chopped Onion(Pyaz)- 1cup,
  • Coriander leaves finely chopped(Hara dhaniya)-1tbsp
  •  Nigella seeds(kalonji)- 1/2 tsp, 
  •  Garam masala- 1/4 tsp,
  •  Finely chopped Green chillies(Hari mirch)- 1/4 tsp,
  •  Red chili powder(lal mirch)-1/2 tsp,
  •  Salt(Namak)- as per taste,
  •  Coriander powder(dhaniya)- 1tsp,
  •  Gram flour(besan)- 1tbsp,
  •  Bay leaves(tej patta)- 1 small,
  •  Fennel seeds( saunf)- 1 tsp,
  •  Oil- 1tbsp,
  •  Asafoetida(hing)- 1pinch.

For The Dough:
  •   Refined flour(maida)- 1cup,
  •   Oil- 2-3 tsp,
  •   Milk(dhudh)- 2tsp,
  •   Water(pani)- as per need,
  •   Salt(Namak)- as per taste.

METHOD:
1. Take maida in big vessel, mix salt, milk and oil and make soft dough. Keep aside.
2. Heat oil in pan, add kalonji, bay leaves, fennel seeds and hing.
3. Add onion and green chili and cook till onion turns light brown color.
4. Add gram flour, chili powder garam masala , coriander powder and salt. cook for 4-5 minutes on low flame.
5. Turn off gas. add coriander leaves and allow masala to cool.
6. Make equal sized balls of masala and keep aside.  
7. Divide dough in 5-6 equal portion and form a ball of each portion.
8. prepate small chapati of dough ball by pressing them between palm.and keep masala ball in center of chapati and cover the masala ball completely  by stretching chapati over the masala. press the kachori between palm.
9. Heat oil in frying pan and deep fry kachories on medium low flame. serve with tamarind chutney.


Friday, March 22, 2013

CABBAGE KOFTA CURRY



INGREDIENTS:

       FOR THE KOFTAS:

  • Cabbage(patta gobhi)- 3cups,
  • Gram flour(Besan)- 2tbsp,
  • Salt(Namak)- as per the taste,
  • Turmeric powder(Haldi)- ¼ tsp,
  • Carom seeds(Ajwain)- 1/4tsp,
  • Chopped coriander(Dhaniya)- 1tsp,
  • Red chili powder(lal mirch)- ½ tsp.

      FOR THE GRAVY:
  • Tomato(Tamatar)- 2,
  • Onion(Pyaz)- 1small,
  • Ginger(adarak)- 1inch piece,
  • Garlic(lahsun)- 3 cloves,

     OTHER INGREDIENTS:
  • Coriander leaves(Dhaniya)- 1tbsp,
  • Dried fenugreek leaves(Kasuri methi)- 1 ½ tsp.
  • Oil- 3-4 tbsp.
  • Cumin seeds(Jeera)- ½ tsp,
  • Bay leaves(Tej patta)- 1,
  • Asafetida(hing)-pinch full.
  • curd(dahi)- 1 tbsp.
  • Gram flour(besan)- 2-3 tsp,
  • cinnamon(dalchini)- 1 inch piece,
  • Red chili powder(lal mirch)- 11/2 tsp or as per taste,
  • turmeric powder(haldi)- 1/2 tsp,
  • coriander powder(dhaniya)- 1 1/2 tsp,
  • salt(namak)- to taste,
  • garam masala- 1/4 tsp. 

METHOD:
1.    Chop cabbage finely or grate.
2.    Add kofta ingredients and mix well.
3.    Make round balls and deep fry koftas to golden brown colour. keep aside.
4.     Make paste of all gravy ingredients.
5.     Heat oil in a heavy bottom vessel.
6.     Add cumin seeds, hing, bay leave and cinnamon.
7.     Add besan and fry for 2 mins in low flame
8.  Add red chili powder, turmeric powder, dhaniya powder and garam masala. mix well.
9.   Pour gravy and mix well. cover the vessel. Keep stirring at intervals and check if the gravy is done.
10.    Once gravy done, add kasuri methi,curd and switch off the gas.
11.    At the time of serving heat the gravy, add koftas, mix well.
12.    garnish with coriander leaves.





Wednesday, March 20, 2013

SAMOSA



INGREDIENTS:

  • Boiled and mashed Potato(aloo)- 2 big,
  • Frozen green peas(hari matar)- 1/2 cup,
  • Cumin seeds(jeera)- 1/4 tsp,
  • Coriander seeds(dhaniya)- 1tsp,
  • Fennel seeds(sounf)- 1 tsp,
  • Chopped green chili(hari mirch)- 2,
  • Garlic paste(lahsun)- 1tsp,
  • Turmeric powder(haldi)- less than 1/4 tsp,
  • Garam masala- 1/4 tsp,
  • Coriander powder- 1/2 tsp,
  • Salt(namak)- to taste,
  • Oil- for deep frying and for dough,
  • Refined flour(maida)- 1 1/2 cup,
  • Water(pani)- as per need.


METHOD:
1.    Combine maida, salt and oil. mix well. add water to makea soft dough.cover it and keep aside.
2.    Heat oil in pan. Add cumin seeds.
3.    Add green peas, fennel seeds, coriander seeds and garlic paste, mix well. and cook for 1 min.
4.    Add green chilies, potatoes, garam masala, turmeric powder, coriander powder and salt. stir and cook for 2-3 mins in low flame.
5.    Masala for samosa is ready. keep aside.
6.    Knead dough nicely. take small portion of dough and make a ball.roll  round shaped thin roti.
7.    Cut it in to parts. take one part of roti and fold it into cone shape. apply water for sticking. pinch the side of cone nicely.
8.    Fill the cone with potato masala. adjust the masala in cone. and close the open part of cone applying water.pinch nicely.
9.    Heat oil in frying pan. fry samosas in medium low flame till golden color from both the sides. serve hot with sweet tamarind chutney.



Thursday, January 10, 2013

KAJU CURRY


INGREDIENTS:
  • Cashew(Kaju)- 100gm,
  • Tomatoes(tamatar)- 2, 
  • Onion(pyaz)- 1,
  • khova(khoya)- 1 tbsp,
  • clarified butter(ghee)- 1 tbsp,
  • cumin seeds(jeera)- 1/2 tsp,
  • salt(namak)-  as per test, 
  • kasuri methi- 1tsp.

GRAVY INGREDIENTS:
  • Onion(pyaz)- 1
  • Garlic(lahsun) - 1,
  • Green chillies(hari mirch)- 2, 
  • Chopped coriander(hara dhaniya)- 1cup,
  • Cardamom(ilaichi)- 1, 
  • Coriander seeds(dhaniya)- 1/2 tsp,
  • Cumin Seeds (Jeera )¼ tsp,
  • Fennel seeds(soanf)-1/2 tsp,
  • cashew(kaju)-5-6.


METHOD:
1.    Chop the onion and keep aside.
2.    Prepare tomato puree and keep aside.
3.    Add all gravy ingredients to mixer jar and grind it to smooth paste.
4.    Heat ghee in pan and fry kaju and keep aside. Add jeera in pan. Once jeera splutter add chopped onion. And fry until onion pieces look a bit transparent.
5.   Add tomato puree. Fry till ghee separated. Now add gravy paste to the pan. Add water & cook for 5 mins. Add salt, khova, kasuri methi and fried kaju, and mix well. Cook for 5 mins on low flame.
6.    Remove from the flame.
7.    Serve hot with Naan.

Friday, December 21, 2012

PAPDI CHAAT


INGREDIENTS:
For papdi:
  • Refined flour(maida)- 1cup,
  • Clarified butter(ghee)- ¼ cup,
  • Salt(namak)- to taste,
  • Water(pani)- for kneading,
  • Oil - for deep frying.

For chaat:
  • Green chutney(hari chutney)- 1 cup,
  • Tamarind chutney(imli chutney)- 1 cup,
  • Finely chopped tomatoes(tamatar)- 1cup,
  • Finely chopped onion(pyaz)- 1 cup,
  • Finely chopped coriander leaves(hara dhaniya)- ½ cup,
  • Nylon sev(sev)- 2 cup,
  • Boiled mashed potato(aaloo)- 1cup,
  • Chaat masala- as per need,
  • Salt(namak)- to taste,
  • Red chili powder(lal mirch)- as per need,
  • Beaten curd(dahi)- 1 ½ cup.

METHOD:
PAPDI:
1.     Place maida, salt and ghee in a wide plate and mix well. Add warm water and make smooth dough. Keep aside for 10-15 minutes.
2.    Make small balls and roll them into small thin round shape puris.
3.    Heat oil in frying pan and deep fry the puries till golden color on medium high flame. Remove from oil and drain excess oil on kitchen towel.
4.    Cool them and keep in air tight container.

PAPDI CHAAT:
1.    Take serving plate and place 5-6 papdi.
2.    Add boiled mashed potato, then tomato, onion, green chutney tamarind chutney, curd, chaat masala, salt, red chili powder.
3.    Finish with sev and coriander leaves.
4.    Serve immediately.

Tuesday, November 20, 2012

RASGULLA


INGREDIENTS:
  • Milk(dudh)- 5cups,
  • Sugar(chini)- 1 ¾ cup,
  • Water(pani)- 5cup,
  • Lemon juice(nimboo)- 1tbsp.
  • Rose water(gulab jal)- 1tsp.


METHOD:
1.    Boil the milk in a heavy bottomed pan.
2.    As the milk starts to come up, add lemon juice gradually and stir milk continuously.
3.    The paneer will start separating from the whey. When the paneer separated from the whey, remove it from heat.
4.    Drain the whey using strainer and muslin cloth.
5.    Rinse the paneer under running cold water. Squeeze well.
6.    Wrap the paneer in cloth and hang it for ½ hr to 1 hr.
7.    Place paneer in big plate. Knead paneer until it form smooth dough.
8.    Divide paneer dough into equal balls and roll into balls.
9.     Heat water in pressure cooker by adding sugar.
10.                       Add rasgulla in cooker and close the lid. Cook on high flame.
11.                       When the cooker starts steaming, turn heat to medium flame. Cook for 9-10 minutes.
12.                       Turn off the heat and wait for 4-5 minutes. Pour some cold water on cooker.
13.                       Open the cooker carefully. Rasgulla is ready.
14.                       Allow rasgulla to cool. Add rose water.
15.                       Serve chilled.