One Click Recipes

Punjabi kadhi (pakora kadhi)

2013-03-10T12:21:00.002+00:00

Ingredients for kadhi

1/2 cup - Plain yoghurt (tangy)

2 cup. - water

3 tbs - Gram flour

1/4 tsp. - Turmeric

1 tbs. - Jäggery (optional )

3-4. - kokam

Salt to taste

For Tempering:

1 tbs. - Ghee or oil

1/2 tsp. - Cumin seeds

1/4.tsp - Methi seeds

1/4 tsp. - Red chilli powder

2-3. - Cloves

1 inch. - Cinnamon stick

1/2 tsp. - Asafoetida

3 clove. - Garlic minced

1 - Green chilli

2. - Dry red chilli

Ingredients for Pakora:

1 - Small onion finely chopped

1. - Small potato finely chopped

1. - Green chilli finely chopped

1 tsp. - Dry fenugreek leaves( Kasuri methi)

1/4 tsp - Baking soda

1/4 tsp - Red chilli powder

1/4 tsp - Turmeric powder

4 tbs. - Gram flour

1 tbs. - Hot oil

Salt to taste

Water as required

Oil for frying

Procedure to make pakoras:

1. In a bowl mix all the ingredients for pakoras. Mix well to make medium consistency batter ( not to thick and not to runny).

2. In a deep pan take enough oil to fry. Heat the oil on medium high.

3. Now drop the pakora with spoon into the oil and fry it until golden brown.

4. Pakoras are ready. Keep it aside.

5. You can also enjoy it as it is with chutney or ketchup.

Procedure to make kadhi:

1. In a bowl add yoghurt and gram flour and mix well to make lump free batter. Now add water to make thin watery mixture.

2. Add turmeric, jaggery, kokam and salt to taste.

3. Keep this aside.

4. Take ghee in a pan on medium high heat.

5. Now add cumin seeds, when it crackle add asafoetida , methi seeds, cinnamon , clove, dry red chilli, green chilli and garlic. Sauté it for a minute.

6. Now add yoghurt and gram floor mixture in to the pan. Stir well and lower the flame.

7. Cook the kadhi mixture on low flame until it starts boiling.

8. Kadhi is ready keep it aside.

9. Add the pakoras just before serving and cook for another 10 mins.

10. Garnish it with some fresh chopped coriander leaves.

11. Your pakora kadhi is ready to serve..

Note: never add yogurt on very high heat, else yogurt will separate and form curdles.

Mung Dal Dhokla

2012-03-13T11:59:00.001+00:00

Ingredients:

1 cup - Green split gram (split mung dal)

1 tbs - Besan (Bengal gram flour)

2 tsp - plain yogurt

¼ tsp - Asafoetida

¼ tsp - Black pepper

1 tbs - Green chilli finely chopped

¼ cup - Finely chopped coriander

1 tsp - Sugar (optional)

½ tsp - baking soda

1 tbs - Oil

Pre Preparation:

Wash and soak the Split green gram for 2 hrs in hot water.

Preparation:

Remove the water from soaked mung dal and wash it again. Drain it completely.
Take dal, green chillies and 2 -3 tbs of water in a blender and make a coarse paste.
Transfer the mixture in a bowl. Add asafoetida, besan, plain yogurt, salt, black pepper, sugar, coriander and oil. Mix well.
Just before steaming add the baking soda and mix gently.
Pour the batter immediately into greased cake tin (8” diameter) or thali and spread evenly by rotating cake tin.
Steam in a steamer for 12-15 minutes or till the dhoklas are cooked.
Take out cake tin from steamer and cool it slightly.
Brush the little oil on it and cut into square or diamond pieces.
Serve hot with green mint chutney or coconut chutney.
Mung dal dhokla is ready to serve.

Tip:

Always add the baking soda or fruit salt just before you are ready for steaming.

Hot & Sour Soup

2012-01-04T22:16:00.002+00:00

Ingredients:

1 - Onion finely chopped
½ cup - Cabbage finely chopped
3 - Carrots finely chopped
2 tbs - Green bell pepper finely chopped
5 string - Green beans finely chopped
1 tbs - Ginger Garlic finely chopped
2 - Green chillies finely chopped (or to taste)
1 tbs - Oil
2 tbs - Dark Soya sauce
1 tbs - White vinegar
1 tsp - Hot chilli sauce (optional)
¼ tsp - White pepper powder
2 tbs - Corn flour (or as needed)
2 tbs - Spring onion finely chopped for garnishing
Salt to taste

Preparation:

1. Take oil in a pan and keep it on medium high.
2. Add green chillies, ginger and garlic. Sauté it for a minute.
3. Add carrots, onion, green beans and green bell pepper. Sauté it for 2 minute or until cooked.
4. Add cabbage and mix it well. Sprinkle some white pepper powder.
5. Add 700ml of water, soy sauce and vinegar. Mix it well.
6. Cook it on high until is starts boiling.
7. Dilute the corn flour into 100 ml water and add this mixture into soup.
8. Now add salt according to your taste.
9. Hot and sour soup is ready to serve.
10. Garnish it with some spring onions.

Note:

Always add corn flour at the end.
Always dilute corn flour into cold water to avoid lumps.
Add salt after tasting soup as soy sauce contains lot of salt.

Golpapdi (Sukhadi)

2011-12-13T23:25:00.000+00:00

Ingredients :

1.5 cup - Wheat flour
1 cup - Jaggery
1 cup - Ghee (clarified butter melted)
½ tsp - Dry ginger powder
¼ tsp - nutmeg powder (optional)
3 tbs - Dry coconut shreded
6 - Dates finely chopped
2 tbs - Edible Gum (optional)
1 tbs - Finely chopped cashew, almonds and pistachios

Preparations:

1. Grease the plate or cake tin with 2-3 drops of ghee and keep it aside.
2. Heat the ghee in a pan on medium high.
3. Add edible gum into ghee and fry then until golden brown and double in size.
4. Now remove Gum from ghee and keep it aside to cool down.
5. In same ghee add wheat flour and roast it until golden brown stirring continuously.
6. Now remove the pan from heat and then add jaggery . Mix it well.
7. Add Dry ginger powder, nutmeg powder, dry coconut, chopped dates and edible Gum.
8. Mix together very well so there will be no lumps.
9. Now transfer the mixture in greased plate or cake tin.
10. Spread the mixture evenly and smooth out the surface with back of spatula.
11. Sprinkle finely chopped dry fruit on top and press it gently .
12. Keep aside to cool for 5-10 mins. And cut square pieces out of it.
13. Golpapdi is ready to eat.

Note:
Golpapdi can be stored in air tight container for 1 month.

Paneer Butter Masala

2011-11-26T13:34:00.001+00:00

Ingredients:

150gm - Paneer cut into 1 inch cube

4 tbs - Butter

1 tbs - Oil

4 / 5 - Ripen tomatoes cut into cubes

1 - Medium sized onion finely chopped

2 tbs - Cashew

1 tsp - Ginger paste

1 tsp - Garlic paste

1 tsp - Red chilli powder

½ tsp - Garam masala

¼ tsp - Cardamom powder

2 tbs - Dry Fenugreek leaves (Kasuri methi)

Salt to taste

Cream for garnishing

Preparation:

Take 4 tbs of butter and 1 tsp of oil in a pan and heat on medium high.
Add onion , cashew and tomatoes into butter. Stir it well and let it cook for 5 min with lid on on medium high.
When onion and tomatoes are cooked cool it down and make a smooth paste in a blender.
Now in the same pan add 1 tbs of oil on medium high,
Add ginger and garlic paste. Saute it for about 1 min and then add Kashmiri red chilli powder. Keep the flame low so that spices won’t burn.
Now strain the onion tomato paste directly into the pan to get smooth gravy.
Cook this paste until raw flavour of tomato goes away.
Add salt , cardamom powder and garam masala. Mix it well.
Add Paneer and mix it well.
Roast the kasuri methi in a pan for 30 seconds. When it becomes crunchy. Take it out and press between palms to make fine powder.
Add this kasuri methi powder into paneer butter masala at the end.
Cook for 2 to 3 mins more and your Paneer butter masala is ready to serve.
Drizzle some fresh cream on top for garnishing.
Enjoy it with naan or kulcha or roti.

Tips:

Add oil with butter so that butter won’t burn.
If using tinned tomatoes add ½ tsp sugar in case it is tangy.
You can also use this same gravy to make butter chicken, just replace paneer with chicken,

Langarwali dal (Dhabe di dal)

2011-11-24T22:52:00.001+00:00

Ingredients:

½ cup - Split black Urad dal

¼ cup - Chana dal (Split Bengal gram)

¼ cup - Kidney beans (Rajma)

1 tbs - Ginger minced

1 tbs - Garlic minced

2 tbs - Green chilli finely chopped (or to taste)

2 - Medium onion finely chopped

2 - Tomatoes finaly chopped

1 tbs - Coriander powder

1 tbs - Ghee

4 tbs - Butter

1 tbs - Oil

½ tsp - Asafoetida

¼ cup - Fresh coriander finely chopped

Salt to taste

Pre-Preparations:

Soak the split urad dal, chana dal and kidney bean together for minimum 5-6 hrs.

Preparation:

In a pan take soaked dal. Add 4 cups of water., 1 tbs green chilli, ginger ,salt and 1 tsp oil.
Cook it on a medium to low flame for 45 minutes with lid on or until all dal are cooked properly.
Now take 1 tbs ghee in a pan. Heat on a medium high.
Add Asafoetida in hot oil then add onions and cook until golden brown.
Add green chilli, ginger and garlic paste and sauté it for 1 min.
Now add tomato and cook it until it becomes soft.
Add coriander powder and mix it well. Now mix this tempering into cooked dal mixtures.
Add salt to taste, butter and finely chopped coriander into dal and mix it well.
Let it cook this dal for 10 to 15 min on very low flame with lid on.
Langarwali dal is ready to serve.
Enjoy it with any bread such as naan or kulcha or plain rice.

Khatta Mung (Tangy Green gram)

2011-07-31T14:57:00.001+01:00

Ingredients :

½ cup - While mung/green gram

1 cup - Water

1 - Green chillies cut into halves

1 - Dry red chilli

1 tbs - Ghee (clarified butter) or Oil

1 tsp - Ginger minced

3 cloves - Garlic minced

½ tsp - Mustard seeds

½ tsp - Cumin seeds

½ tsp - Asafoetida

1 inch - Cinamon stick

2 - Cloves

¼ tsp - Turmeric powder

1 tsp - Red chilli powder (Kashmiri chilli powder)

5-6 - Curry leaves

4 - Kokum (or 1 tsp lemon juice)

1 tbs - Jaggery or sugar

3 tbs - Plain yogurt (whisked)

Salt to taste

Coriander for garnishing

Preparation:

Wash and soak the mung in hot water for 2hrs.
Pressure cook the mung with 1 cup of water for about 4 whistles or until it becomes mushy but still hold its shape. Keep it aside.
In a pan add some oil and heat it on medium high.
When oil is hot enough add dry red chilli, cinnamon stick and cloves. Sauté it for 30 seconds.
Now add mustard seeds. When it starts popping add cumin seeds. Sauté it until cumin seeds become nice golden brown.
Add asafoetida, green chilli, curry leaves, minced ginger and minced garlic. Cook it until garlic becomes brown.
Add red chilli powder and turmeric. Keep stirring.
Now add boiled mung and about ½ cup of water. Mix it well.
Add salt, kokum and jaggery.
Let it boil for about 10 minutes.
Now add plain yogurt according to your taste. Mix it well and cook it for another 3-4 minutes. Garnish it with some coriander leaves.
Khatta mung is ready to serve.
Enjoy it with Rice or roti. Also can have as soup.

Note:

Do not cook more after adding Yogurt. Otherwise it will start separating.
Use tangy Yogurt if possible.
Instead of yogurt you can also add lemon juice or Dry mango powder as a substitute for tanginess.

Gujarati Dal

2011-07-30T22:40:00.000+01:00

Ingredients :

½ cup - Tuvar dal/ yellow split dal/ Peageon peas

1 cup - Water

1 tbs - Peanuts with skin

1 - Green chillies cut into halves

1 - Dry red chilli

1 tbs - Ghee (clarified butter) or Oil

1 tsp - Ginger paste

¼ tsp - Methi seeds (Fenugreek seeds)

½ tsp - Mustard seeds

½ tsp - Cumin seeds

½ tsp - Asafoetida

1 inch - Cinamon stick

2 - Cloves

¼ tsp - Turmeric powder

1 tsp - Red chilli powder (Kashmiri chilli powder)

5-6 - Curry leaves

1 - Medium sized tomato finely chopped

4 - Kokam (or 1 tsp lemon juice)

1 tbs - Jaggery or sugar

Salt to taste

Coriander and shredded coconut for garnishing

Preparation :

Wash and soak the tuvar dal for atleast 30 minutes.
Now Add peanuts along with tuvar dal and pressure cook it for 4 to 5 whistels until its cooked and become mashy.
Whisk the boiled tuvar dal to become it smooth. Keep it aside.
In a pan add some oil and heat it on medium high.
When oil is hot enough add Mustard seeds, cumin seeds, asafoetida, methi seeds, dry red chilli, cinnamon stick and cloves. Saute it for a 30 seconds.
Add green chilli, curry leaves and ginger paste. Cook it for 1 minute.
Add red chilli powder and turmeric. Keep stirring.
Add tomato and cook it until soften.
Now add boiled tuvar dal and about ½ cup of water. Mix it well.
Add salt , kokam and jaggery.
Let it boil for about 10 minutes.
Gujarati dal is ready. Garnish it with some coriander leaves and shredded fresh coconut.
Gujarati dal is ready to serve.
Enjot it with Rice or hot phulka roti. Also can have as soup.

Tips :

If you don’t get Kokam use lemon juice instead.

You can also use only sugar instead of jaggery.

Methi Matar Malai (Fenugreek leaves peas and cream curry)

2011-04-20T09:08:00.000+01:00

Ingredients :

1 cup - fenugreek leaves (methi leaves)
½ cup - Green peas boiled
¼ cup - Fresh cream
1 - Large onion finely chopped
½ tsp - Ginger garlic paste
½ tsp - Red chilli powder
¼ tsp - Garam masala
¼ tsp - Amchur powder
1 tbs - Oil
2 cups - Water
Salt to taste

Preparation :

1. Boil 2 cups of water.
2. Take washed and chopped fenugreek leaves in a bowl and add boiling water in it. Keep it aside for 10 minutes. This will reduce bitterness of fenugreek.
3. Drain out all the water from fenugreek leaves.
4. In a pan heat the oil. Add onion and cook it until golden brown.
5. Add ginger garlic paste and sauté it for a minute or so.
6. Add fenugreek leaves and cook it for a minute.
7. Add boiled green peas, red chilli powder, garam masala, salt and amchur powder Mix it well and cook it for 2 minute.
8. Add fresh cream now and mix it well.
9. Methi matar malai is ready to serve.
10. Enjoy it with roti, chapatti , paratha or naan

Vegatable Makhanwala

2011-04-10T11:43:00.000+01:00

Ingredients:

2 cups - Mix vegetable(carrot, green beans, peas, cauliflower, potato) cut into big chunks
1 - Green bell pepper
50 gm - Paneer cut into cubes
1 cup - Tomato puree cooked
2 tbs - Ketchup
1 tsp - Kalonji (black onion seeds)
1 tsp - Red chilli powder(or to taste)
½ tsp - Cumin seeds
1 tsp - Garlic chopped
2 tbs - Butter
1 tbs - Oil
2 - Whole dry red chilli
4-5 - Curry leaves
½ cup - Cream
2 tbs - Kasoori methi
10 - Cashew nut (soaked in water and grind it into paste)
Coriander for garnish

Preparation :

1. Heat the oil and 1 tbs of butter in a pan and add cumin seeds. When it crackles add chopped garlic.
2. When they begin to change color add potato, frech beans, green beans, peas, cauliflower, green bell pepper and curry leaves.
3. Cover and cook until half cooked. Then add salt and kalonji according to taste.
4. Cover and cook it on low heat until vegetables are cooked. Meanwhile cook the tomato puree in microwave.
5. Now add broken red chilli, chilli powder and ketchup. Stir it gently.
6. Add Paneer chunks, boiled tomato puree and soaked cashew nut paste. Cook it for 2 minutes.
7. Now add fresh cream and stir it gently.
8. Sprinkle kasoori methi and mix it well. Top it with butter and toss it gently.
9. Vegetable makhanwala is ready to serve.
10. Garnish it with 1 tsp cream and coriander leaves.
11. Enjoy it with Naan, paratha or rice.

Shrikhand

2011-04-04T14:55:00.000+01:00

Ingredients :

500 gm - Greek yogurt
¾ cup - Powdered sugar / Icing sugar
¼ tsp - Saffron strands
1 tbs - milk
1 tsp - Cardamom powder
Almond & pistachios for garnishing

Procedure :

1. Take yogurt in muslin cloth , tie a knot and hang in cool place for approximately 3 hours until all the liquid drained off. Keep bowl or plate below it so all the water drained in it. (or you can also put some weight on tied yogurt to drain off the water).
2. Meanwhile Mix the saffron in warm milk until it dissolves and gives nice orange color.
3. In a bowl mix together yogurt, sugar, saffron mixture and cardamom powder.
4. Mix until sugar melts properly.
5. Garnish it with some almond and pistachios.
6. Keep it refrigerated and enjoy chilled shrikhand.

Tips :

You can use normal sugar also Just powder it in a blender.
Icing sugar gives very thick consistency to shrikhand.
For mango shrikhand you can add 3-4 tbs of mango pulp in it.

Dudhi Muthiya (Steamed Bottleguard dumplings)

2011-03-27T13:27:00.000+01:00

Ingredients :

2 cups - Grated dudhi (bottlegouard)
½ cup - Wheat flour
¼ cup - Semolina
¼ cup - Millet flour / Bajra flour
¼ cup - Ragi flour
½ cup - Coriander finely chopped
1 tbs - Green chilli minced
1 tsp - Ginger paste
1 tsp - Garlic minced
1 tbs - Oil
¼ tsp - Soda- bi- carbonate
½ tsp - Red chilli powder
1 tsp - Cumin powder
1 tbs - Garam masala
2 tbs - Sugar
Salt to taste

For tempering :

1 tsp - Mustard seeds
1 tsp - Asafoetida
1 tbs - Sesame seeds
2 tbs - Oil

Preparation :

1. Keep your steamer ready. Add some water and keep it on medium high.
2. Grease the plate with oil in which muthiya to be steam.
3. In a large bowl take all above ingredients and mix it well.
4. It will become like a dough like consistency but little bit sticky.
5. Take some portion and make into cylindrical pipe like muthiya.
6. place the muthiyas in greased plate.
7. Now put that plate in hot steamer.
8. Steam muthiya for 15-20 minutes.
9. Check by inserting knife into muthiya , If it comes clean muthiyas are ready.
10. Switch off the gas and take out muthiyas . Cut it into small pieces.
11. Now Take some oil in a deep pan and heat it on high.
12. When oil is hot enough add mustard seeds, asafoetida and sesame seeds.
13. Add muthiya pieces into it. Toss it or stir it very gently.
14. Cook it for 2 minutes and muthiya are ready to serve.
15. Enjoy it with green chutney or red garlic chutney.
16. Muthiyas can be served as a starter or tea time snacks.

Note :
You can make this muthiya by using only wheat flour and semolina.
To make it more nutritious I used different variety of flour.

Tip :
Dudhi has tendency to discolor if remain open for some time. So
always grate the dudhi(bottleguard)at the end when you are ready with all other ingredients.

Tava Pulav

2011-03-24T11:54:00.001+00:00

Ingredients :

2 cup - Cooked Basmati rice
1 - Medium onion finely chopped
1 - Green bell pepper cut into small chunks
1 - Large boiled potato cut into big chunks
2 - Carrots cut into small chunks
¼ cup - Green peas
¼ cup - Paneer cut into small cube (optional)
2 tbs - Boiled yellow sweet corn (optional)
2 tbs - Butter/ ghee or oil
½ tsp - Cumin seeds
½ tsp - Asafoetida
½ tsp - Ginger garlic paste
2 tbs - Pav bhaji masala
1 tsp - Garam masala (or according to taste)
½ tsp - Red chilli powder
2 tbs - Tomato puree
1tsp - Lemon juice
2 tbs - Water
Salt to taste
Coriander for garnishing

Method :

1. Heat oil in a frying pan on medium high. Add cumin seeds, Asafoetida and sauté it for 30 seconds.
2. Add chopped onions and cook it until golden brown. Now add ginger garlic paste and stir it for 1 min.
3. Now add carrot, green pepper and green peas . Cook the vegetables till they become soft but not mashy. ( It should hold its shape).
4. Now add boiled potato, paneer , boiled yellow sweet corn and mix it well. Cook for 1 minute.
5. Add tomato puree , pav bhaji masala, red chilli powder and water. Mix it well and let it cook for 3-4 min.
6. Add cooked rice and mix it gently.
7. Add salt, garam masala and lemon juice. Mix it well.
8. Cook it on hight heat for 2-3 minutes stirring in between.
9. Garnish it with some chopped coriander leaves.
10. Tava Pulav is ready to serve .
11. Enjoy it with boondi raita or plain yogurt or pickle.

Aloo Matar Paratha (Potato n Peas Paratha)

2011-03-22T20:15:00.002+00:00

Ingredients:

For Stuffing :

4 - Large boiled potatoes
½ cup - Boiled peas
1 - Medium onion finely chopped
1 tsp - Ginger garlic paste
½ tsp - Green chilli minced
½ tsp - Red chilli powder
1 tsp - Coriander powder
1 tsp - Cumin powder
¼ tsp - Turmeric
1 tsp - Garam masala
1 tsp - Lemon juice
2 tsp - Sugar (optional)
5 no - Curry leaves
¼ tsp - Mustard seeds
¼ tsp - Asafoetida
¼ tsp - Cumin seeds
1 tbs - Oil
Salt to taste
Ghee or butter for frying

For Dough :

2 cup - Wheat flour
1 tbs - Oil
Salt to taste
Water for kneading

Preparation :

For Stuffing :

1. Peel and mash the boiled potatoes.
2. Take oil in a deep pan and keep it on medium high.
3. When oil is hot enough add mustard seeds, Asafoetida, Cumin seeds, green chillies and curry leaves. Cook it for 1 minute.
4. Add onion and cook it until golden brown. Keep stirring.
5. Now add ginger garlic paste and cook it for a minute.
6. Add Turmeric and red chilli powder. Mix it well.
7. Add mashed potato, boiled green peas,salt, sugar, coriander powder, cumin powder, garam masala and lemon juice. Mix it really well.
8. Stuffing is ready. When it cools divide it into equal parts.

For Dough :

1. Take wheat flour in a big bowl. Add some salt and oil. Mix it well.
2. Add enough warm water to make stiff dough.
3. Cover it and rest it for atleast 15 minutes.
4. Divide the dough into equal parts.

For Paratha:

1. Keep the frying pan on medium high.
2. Take big ball of dough dip into dry flour and roll it into a circle of around 5 inch diameter.
3. Take potato and peas stuffing ball and place into middle of rolled dough and fold the dough around the filling to completely seal it.
4. Seal the edges and again make it into flat ball.
5. Dust the work surface with dry flour and roll the paratha about 5mm thick.
6. Cook the paratha from both sides on medium high. Apply ghee or butter on both sides while cooking.
7. Cook the paratha until light golden brown.
8. Aloo Matar Paratha is ready to serve.
9. Enjoy it with yogurt, raita, ketchup, green coriander and mint chutney or any kind of pickle.

Palak Paneer Paratha (Spinach and Cheese Paratha)

2011-03-15T22:38:00.003+00:00

Ingredients:

For Dough :

1 cup - Boiled spinach
1 cup - Wheat flour (or as required)
2 tsp - Cumin seeds
1 tbs - Ginger paste
½ tbs - Green chilli minced
¼ tsp - Black pepper
1 tsp - Lemon juice
12 - Mint leaves (optional)
1 tbs - Oil
Salt to taste

For Paneer Stuffing :

1 cup - Paneer finely grated (about 100 gm)
½ cup - Coriander leaves
½ tbs - Green chilli minced
¼ tsp - Black pepper
¼ tsp - Chat masala
Salt to taste

Preparation:

For Dough

1. In a blender take boiled spinach, mint leaves, cumin seeds, green chilli, ginger paste, black pepper, lemon juice and salt to taste.
2. Blend into smooth paste. If needed add 1 to 2 tbs of water for blending.
3. Take out paste in big bowl. Add wheat flour to make stiff dough.
4. Dough should be little hard. (Since spinach has tendency to loose water dough become little bit soft when resting.)
5. Cover the dough and keep it aside.

For Paneer Stuffing:

1. Take grated paneer in a bowl.
2. Add coriander leaves, minced green chilli, black pepper, chat masala and salt to taste.
3. Mix it well and make into equal size balls.

For Paratha:

1. Keep the frying pan on medium high.
2. Take big ball of dough dip into dry flour and roll it into a circle of around 5 inch diameter.
3. Take Paneer stuffing ball and place into middle of rolled dough and fold the dough around the filling to completely seal it.
4. Seal the edges and again make it into ball.
5. Dust the work surface with dry flour and roll the paratha about 5mm thick.
6. Cook the paratha from both sides on medium high. Apply ghee or butter on both sides while cooking.
7. Cook the paratha until light golden brown.
8. Palak Paneer Paratha is ready to serve.
9. Enjoy it with yogurt or any kind of pickle.

Malai Peda (Khoya/Mava Peda)

2011-03-10T09:32:00.002+00:00

Ingredients :

250 gm - Ricotta cheese

¼ cup - Sugar

¼ tsp - Cardamom powder

1 pinch - saffron

1 tbs - Milk

1 tbs - Ghee (clarified butter)

1 tbs - Pistachios finely chopped

Preparation :

Take ghee in a saucepan and heat it on medium high.
Add ricotta cheese and cook it until all the water evaporates and it turns light golden brown.
Add sugar and cook it stirring continuously.
Add saffron and cardamom powder.
Mix it well. Let it cool down to room temperature or until its easy to handle.
Make small balls from the mixture. Garnish it with pistachios.
Malai peda is ready to serve.

Palak Paneer (Spinach and cheese)

2011-03-08T15:29:00.000+00:00

Ingredients:

200gm - Spinach (palak) boiled

100gm - Paneer cut into 1 inch chunk

1 - Onion finely chopped

1 - Tomato pureed

1 tsp - Ginger garlic paste

1 - Green chilli finely chopped

1 - Dry red chilli

2 tsp - Coriander powder

1 tsp - Cumin powder

½ tsp - Red chilli powder

½ tsp - Garam masala

1/8 tsp - Turmeric

1 no - Bay leave

¼ tsp - Cinnamon powder

Salt – to taste

Oil – 2 tbs

Preparation :

1. Wash spinach well and boil it on medium high in a sauce pan with ¼ cup of water with lid on for 10 -15 minutes until it cooked and become soft.

2. Blend cooked spinach in blender to make into puree.

3. Heat oil in a non stick pan on medium high

4. Add bay leaves, cinnamon powder and whole red chilli.

5. Sauté it for 30 seconds then add finely chopped onions into it. Cook it until golden brown.

6. Add finely chopped green chilli and ginger garlic paste. Stir it for a minute.

7. Add tomato puree and cook it until it starts becoming thick.

8. Add all dry masala cumin powder, coriander powder, chilli powder, turmeric, salt and garam masala.

9. Cook this masala for 2 minute stirring continuously.

10. Now add spinach puree and mix it well. Put the lid on and cook for 3 to 4 minutes so all the spices incorporate well. Add water if spinach mixture is too thick.

11. Finally Add Paneer (kept in a warm water for 10 min before using). Squeeze excess water from the paneer.

12. Mix gently and cook it with lid on for another 5 min on low heat.

13. Palak Paneer is ready to serve.

14. Enjoy it with Paratha, roti or naan.

Tip :

1. Keep paneer in hot water 15 minutes before using it. This will make paneer very soft.

2. Always add paneer at the end just 10 minutes before serving.

Suji halwa (Semolina Halwa)

2011-03-07T14:57:00.000+00:00

Ingredients :

1 cup - Semolina (coarse)

1.5 cup - Sugar

1.5 cup - Water (hot)

1.5 cup - Milk

¼ cup - Ghee (clarified butter)

¼ tsp - Cardamom powder

¼ tsp - nutmeg powder (optional)

1 tbs - Cashew nuts broken

1 tbs - Golden raisins

Preparation :

In a saucepan take Ghee and heat it on a medium high.
When ghee melts add semolina and roast it stirring continuously.
When semolina is roasted it will give nice aroma.
Add hot water and milk in roasted semolina. Mix it well.
Stir it continuously (to avoid burning) until all the water evaporates.
Now add sugar and mix it well.
When sugar melts it starts bubbling and may start splattering. So take extra care while stirring.
When mixture becomes dry add cardamom powder, nutmeg powder, cashew and golden raisins. Mix it well.
Suji halwa is ready to serve.

Vegetable Upma

2011-03-05T13:59:00.000+00:00

Ingredients:

½ cup - Semolina (dry roasted)

1 - Medium sized onion finely chopped

1 - Carrot grated

1 - Green bell pepper finely chopped

1 - Tomato finely chopped

1 tsp - Ginger paste

¼ tsp - Mustard seeds

½ tsp - Asafoetida

2tsp - Urad dal

2 tbs - Ghee (clarified butter)

1 - Green chilli cut into big pieces

5 - Curry leaves

¼ tsp - Lemon Juice

1.5 cup- Water (boiling hot)

Salt to taste

Coriander leaves for garnish

Preparation :

In a saucepan take semolina and dry roast it on medium high stirring continuously.
Roast it until light brown in colour. It will also give nice aroma.
Keep the roasted Semolina aside.
In the same pan add 2 tbs ghee and heat on medium high.
When ghee is hot enough add mustard seeds, asafoetida, urad dal, green chilli and curry leaves.
Stir for 1 minute then add onions and ginger paste. Mix well and then add a pinch of salt to cook onions fast. (meantime keep the water for boiling)
Now add green bell pepper and grated carrot and cook until they become soft.
Add roasted semolina and salt to taste.
Mix it well. Stir continuously to avoid burning.
Add 1.5 cup of hot (boiling)water and mix it well.
Check if semolina cooked well.
Add some lemon juice and garnish with coriander leaves.
Vegetable upma is ready to serve.
Enjoy it with coconut chutney or curd or bhujia sev.

Baked Chakli

2011-03-04T19:55:00.000+00:00

Ingredients:

¾ cup - Rice flour
2 tbs - Sour yogurt
1 tsp - Green chilli minced
1 tsp - Ginger minced
¼ tsp - Turmeric
¼ tsp - Asafoetida
¼ tsp - Baking powder
1 tsp - Oil
Salt to taste

Preparation :

1. In a bowl take rice flour.
2. Add all the ingredients mentioned above.
3. Knead the soft (not too hard and not too soft) dough with some warm water.
4. Let it rest for 10 minutes.
5. Pre heat the oven to 180 degrees.
6. Grease the chakli mould and baking tray with some oil.
7. Place the dough in mould and make chakli directly onto greased baking tray.
8. Bake chakli for about 15 minutes at 180 degree until light brown.(it will become little hard)
9. Flip it with flat spoon and again bake it for another 15 minutes till light golden brown .(Do not burn it.)
10. Take out chaklis from oven and cool it down.
11. Chakli is ready to eat. Store it in airtight container.

Quick and Easy Fried Rice

2011-03-03T10:27:00.001+00:00

Ingredients:

For Rice :

½ cup - Long grain rice
1 cup - Water
1 tsp - Ghee (clarified butter)

For Fried rice:

2 cup - Vegetable stir fried (half packet)
1 - Green chilli minced
1 tsp - Ginger minced
1 tsp - Garlic minced
½ - Onion sliced vertically
½ - Green bell pepper
½ - Red bell pepper
¼ cup - Soya bean chunks
2 tbs - Soya sauce
1 tsp - White vinegar
½ tsp - Shezwan sauce or red chilli sauce (optional if you want more spicy)
2 tsp - Oil

Pre – Preparation:

1. Soak the rice for about 30 minutes in hot water.
2. In a pan take ghee and heat it on high.
3. Drain all the water from rice.
4. Add rice in hot ghee and sauté it for a minute.
5. Add 1 cup of water for ½ cup of rice.
6. Add ½ tsp of salt and mix it well.
7. Cook it on high until half the water remains.(bubble starts coming)
8. Put on the lid now and cook it on very low flame until all the water evaporates.
9. Keep it aside.

Preparation:

1. Take 2 tsp oil in a pan and heat it on high.
2. Add green chilli, ginger, garlic, onion, green and red bell pepper. Sauté it for a minute.
3. Add half packet (around 2 cups) of vegetable stir fry (i.e. carrot, cabbage, bean sprout, onion) and mix it well.
4. Add Soya bean chunks cut into small pieces.
5. Add Soya sauce, vinegar and Shezwan sauce.
6. Add salt to taste. Mix it well.
7. Vegetable stir fried rice is ready to serve.
8. Enjoy it with Manchurian soup.

Vermicelli Upma

2011-03-01T22:17:00.000+00:00

Ingredients:

½ cup - Vermicelli

1 - Medium sized onion finely chopped

1 - Carrot finely chopped

1 - Green bell pepper finely chopped

2 tbs - Sweet corn

1 tsp - Ginger paste

¼ tsp - Mustard seeds

½ tsp - Asafoetida

1 tsp - Split Bengal gram (chana dal)

2tsp - Urad dal

2 tbs - Ghee (clarified butter)

1 - Green chilli cut into big pieces

5 - Curry leaves

¼ tsp - Lemon Juice

1cup - Water

Salt to taste

Coriander leaves for garnish

Preparation:

Take 1 tsp ghee in a saucepan and heat it on medium high.
Add vermicelli and roast it for about 1 minute until light golden brown.
Take out roasted vermicelli in plate. You can use the same pan for tempering.
In the same pan add 2 tbs ghee and heat on medium high.
When ghee is hot enough add mustard seeds, asafoetida, Bengal gram, Urad dal, green chilli and curry leaves.
Stir for 1 minute then add onions and ginger paste. Mix well and then add a pinch of salt to cook onions fast.
Now add green bell pepper and grated carrot and cook until they become soft.
Now add sweet corn and mix
Add roasted vermicelli and salt and mix
Add 1 cup of water and mix it well
Cover the sauce pan with a lid and let it cook on low heat until all the water evaporates
Check if vermicelli is well cooked
Add some lemon juice and garnish with coriander leaves
Serve with coconut chutney or curd

Note:

1. Quantity of water added should always be double the quantity of Vermicelli.

2. If you are making without any vegetables than quantity of water should be 1.5 times the quantity of Vermicelli.

Pav Bhaji

2011-02-28T10:36:00.003+00:00

Ingredients :

2 cups - Frozen mix vegetable (carrot, green beans, green peas, cauliflower)

(or you can use it fresh vegetable finely chopped ½ cup of each)

2 - large potato peeled and cut into pieces

1 can - Tomato puree ( or 4to5 fresh tomato pureed)

2 - Large onions food processed

1 - Green bell pepper finely chopped (optional)

1 tss - Ginger garlic paste

1 - Green chilli minced

1 tsp - Red chilli powder

1 tbs - Coriander powder

2 tbs - Pav bhaji masala

1 tsp - Garam masala

1 tsp - Lemon juice

2 tbs - Oil

2 tbs - Butter

Salt to taste

Coriander leaves for garnish.

Preparation :

In a pressure cooker add 4 cups of mixed vegetable, potatoes and 2.5 cups of water.
Cook it for maximum 2 whistles.(If used fresh vegetables cook for 3 whistles)
Drain all the water from mix vegetable and keep it aside.
Mash mix vegetable with potato masher.
Take deep pan on high heat.
Add 2tbs of oil and 1 tbs of butter.
When oil is hot enough add onions, green chillies and ginger garlic paste. Cook it for a minute.
Add green bell pepper together with onion. Cook it until oil starts separating.
Add tomato puree and let it cook for a while on low stirring continuously.
Now its time to add dry spices. Add red chilli powder, coriander powder, pav bhaji masala and garam masala.
Let masala cook for a minute. Add half of the water that we kept aside & cook for 2 min with lid on.
Now add boiled and mash vegetables in pan. Mix it well. Add salt to taste.
If needed add more water. Cook it on low for 10 min with lid on stirring occasionally.
Drizzle some lemon juice. Mix it well.
Pav bhaji is ready to serve. Sprinkle some coriander leaves.
Top it up with butter. Serve with butter fried Pav and onion salad.

For pav :

Take bun cut it from centre. Spread some butter on it.
In a frying pan fry that bun on both side.

Tip:

Its good idea to make bhaji 3-4 hrs prior to eating so that all the spices will be incorporated well and you can enjoy very tasty pav bhaji.

Instant Khaman

2011-02-27T01:05:00.002+00:00

Ingredients :

1 cup - Chick pea flour (Besan)

2 tbs - Sugar

1 tbs - Oil

1 tsp - citric acid (or lemon juice)

1 tsp - Fruit salt (Eno)

¼ tsp - Turmeric powder

1 cup - Water

Salt to taste

Coriander and coconut for garnishing.

For Tempering :

1 tbs - Oil

1 tbs - Mustard seeds

½ tsp - Asafoetida

5 - Curry leaves

Method :

Keep the steamer ready with enough water. and keep it aside.
In a bowl take chick pea flour. Add salt, sugar, turmeric and mix well.
Add very little amount of water and stir well so that there will be no lumps.
In a lump free batter add remaining water and mix well. (Batter will be very watery in consistency.)
Add citric acid and oil. Mix it well.
Now put the steamer on high.
Take little bit deep plate.(cake tin will also work) Grease the plate with some oil.
Now add Eno instant fruit salt into the khaman batter.( Do not add fruit salt before.)
Mix it really well. Batter will rise and become almost double in size after adding Eno.
Pour the batter immediately into greased plate. (Do not keep the batter for rest after adding fruit salt else it won’t become fluffy and spongy.)
Put the plate in a steamer and cook it for about 15-20 minutes on high.( Do not cook on slow else it won’t rise properly.)
Insert the knife and check if Khaman is cooked properly.
Turn off the gas and take out Khaman plate and let it cool down.
Take oil in a small pan on medium high.
When oil is hot add mustard seed, asafoetida and curry leaves.
Pour the tempering on to khaman and spread it properly.
Cut into pieces. Garnish it with shredded coconut and coriander.
Khaman is ready to serve.
Enjot it with Coriander and mint chutney.

Note :

Always add fruit salt (Eno) at the end just before pouring the batter into steaming plate.

Coconut Chutney

2011-02-23T23:50:00.000+00:00

Ingredients :

1 cup - Coconut shreded

2 tbs - Roasted split gram

1 tsp - Green chilli minced

1 tsp - Ginger paste

1 tsp - Cumin seeds

½ cup - Plain yogurt (optional)

Salt to taste

Water for smooth grinding

For Tempering :

2 tbs - Oil

1 tbs - Mustard seeds

5 - Curry leaves

1 - Dry red chilli

Method :

Add coconut, green chilli, ginger, cumin seeds, roasted split gram and salt into blender.
Add 2-3 tbs of water and grind it well.
If needed add very little water at a time for smooth blending of chutney.
Blend it till smooth paste like texture.
In a small pan take oil. Heat it on medium high
In hot oil add mustard seeds, dry red chilli and curry leaves.
Add this tempering into coconut chutney.
Mix it well. Coconut chutney is ready.
For serving add coconut chutney in plain yogurt and mix it well.(optional)
Enjoy it with Idli, Dosa or Upma.

Tip :

You can keep coconut chutney in airtight container for 3-4 days in refrigerator without adding yogurt in it.
You can also frozen it in zip lock bag or freeze safe container for a month.
When needed defrost small portion and use it.