Paneer Rolls (Cheese Rolls)

Paneer Rolls (Cheese Rolls)

Ingredients:

For the wrapper

• 2 cups all purpose flour (maida)
• 1/2 cup rice floor
• 1 tbsp ghee/oil
• Salt to taste

For the filling

• 1 cup crumbled cheese (paneer)
• 1/4 cup approx of finely chopped onions
• 2-4 green chillies, chopped finely
• 3-4 cloves of garlic, finely minced
• 1/4 cup tomatoes, finely chopped
• 1 inch ginger, peeled and grated
• Fresh coriander, finely chopped
• Salt to taste (little since wrapper also has salt)

Method:

• Add all the ingredients for the wrapper except rice flour together in a bowl.
• Add enough water to make it into pliable dough. Knead well until smooth.
• Meanwhile for filling, heat oil in a pan and put all the ingredients of filling except the cheese and sauté until soft.
• Add the cheese and sauté for 1 minute.
• Add freshly chopped coriander.
• Take the small pieces from the dough and roll them into rectangle shape.
• Cut them into smaller rectangles, of course you need not necessarily accurate ;). The thickness should be medium - not too thin nor too thick.
• Take one piece. Add the stuffing in shorter end of the rectangle making sure to leave few inches near the edges. Roll it continuously until the end and bring the edges of the filling together. 
• Take the rice flour and with the water make a dip of medium consistency.
• Dip all the rolls one by one into the dip and deep fry in hot oil, until golden brown.
• Crispy rolls are ready to serve with your favorite chutney. 

Methi Muthia ( Fenugreek cutlets)

Methi Muthia (Fenugreek Cutlets)

Ingredients:

• ½ cup finely chopped Fenugreek leaves
• 2 Tbsp plain Yogurt (hung curd)
• 2 Tbsp Chickpea flour
• 2Tbsp Rice flour
• 1Tbsp Wheat flour
• 1Tbsp oil
• 5 Garlic cloves, crushed
• 1Tsp Ginger paste
• 1Tsp Carom seeds (Ajwain)
• 1Tsp Cumin seeds roasted and crushed (Jeera)
• 1Tsp Coriander seeds, crushed
• 2 finely chopped and deseeded Green Chillies
• Pinch of Turmeric powder
• Oil for deep frying
• Salt to taste

Method:

• Mix all the ingredients except oil for frying and make firm dough. If the mixture is dry, then add yogurt to moisten it.
• Take some dough and make an inch oval shaped ball (or you can give any shape as desired).
• Keep all the ovals in a fridge for 15-20 minutes.
• Heat the oil in a pan.
• Get the ovals from the fridge and deep fry the oval shaped balls over a medium high flame until golden brown.
• Drain off the excess oil and put the muthias on paper napkin.
• The hot, crispy and spicy methi muthia is ready to serve with chutney.

Aromatic lemony mint cauliflower (Pudine wali Gobi)

Pudine wali Gobi

Ingredients:

• 1 Cauliflower , cut into florets
• Lemon juice from 1 lemon
• Fistful Mint leaves , finely chopped
• 2 Tbs Ginger 
• Salt to taste
• 1 tsp Turmeric powder 
• ½ tsp Chili powder 
• Butter few cubes.

 Powder These:

• ½ tsp Fennel seeds(saunf)
• 1 tsp Coriander seeds(dhania)
• 1 tsp Cumin seeds(jeera) 
• 3 Cloves(laung)
• 1 stick Cinnamon(dal chini) 

 Method:

• Melt butter in a pan, add turmeric powder and all other spices. Sauté it for 2 minutes.
• Add ginger and cauliflower florets, salt and chili powder. Cover the lid, setting the flame on medium.
• Cook for 5-6 minutes, stirring in between.
• Add mint leaves and lemon juice, sauté for 2 minutes.
• The aromatic lemony mint cauliflower is ready to serve.

Achari Gobi

Achari Gobi 

Ingredients:

• 1 Cauliflower
• 1 Ginger- grated
• 1 Tsp crushed Garlic
• 1 Tsp turmeric powder
• 2 finely chopped green chilies
• 1 Tsp Nigella (Kalonji)
• 1Tsp Fennel seeds (Saunf)
• ½ Tsp Fenugreek seeds (Methe)
• ½ Tsp mustard seeds(sarson)
• 1Tsp Cumin Seeds (Jeera)
• Red pepper powder to taste
• Salt to taste
• 2 Tbs oil

Method:

• Wash and cut the cauliflower into florets of medium size.
• Coarsely grind the Nigella (Kalonji), Fennel seeds (Saunf), Fenugreek seeds (Methe), Cumin Seeds (Jeera), mustard seeds (sarson) and keep aside.
• Heat the oil in pan. Add ginger and garlic, sauté for 2 minutes. Add turmeric powder and again Saute for 2 minutes.
• Add the coarsely grinded spices in it and again sauté for 2 minutes.
• Add the florets of cauliflower, green chilies, red pepper, salt and sauté for 2 minutes and then cover the lid. Keep the flame medium and stir occasionally.
• The tasty and spicy achari gobi will be ready to serve within 7-8 minutes.
• You will love its unique tangy flavor.

Lazeez Gobi Keema

Gobi Keema

Ingredients:

• 1 Cauliflower (Gobi)
• 1 Ginger- grated
• 1 onion finely chopped
• 1 Tsp crushed Garlic
• ½ cup green Peas
• 2 Tbs Tomato puree
• ½ Tsp Garam masala
• 1 Tsp turmeric powder
• Red chilli powder to taste
• Salt to taste
• Fresh coriander leaves for garnishing

Method: 

• Wash and Grate the cauliflower.
• Heat oil in a heavy bottomed pan, put peas and saute on medium heat and Set aside in separate dish
• Heat some more oil in the pan,add ginger-garlic paste, chopped onion, turmeric powder & sauté for 1-2 minutes.
• Add tomato puree, red chilli powder & saute until the oil separates.
• When the gravy starts to simmer, add grated cauliflower & mix well to coat.
• Put the fried peas and Season with salt & Garam Masala. Cook on low heat for another 6-8 mins
• Serve hot garnished with fresh coriander leaves.

Ghobi 65

Gobi 65

Ingredients: 

• 1 Cauliflower (medium sized)
• 4 tbsp Cornflour 
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tsp Ginger Garlic Paste
• Chilli Powder to taste 
• Salt to taste
• Red Food Colouring , optional
• Oil - to deep fry

Method: 

• Cut cauliflower into small florets and wash them in running water. Keep aside
• In a bowl, mix all ingredients, except oil and florets, into a fine paste. Put the florets in the paste and mix well so that florets get evenly coated with the paste.
• Keep it in a refrigerator for 1 hour.
• Heat the oil in a pan. Deep fry the florets until crispy. 
• To give it a look of traditional chicken 65, I wrapped small piece of aluminum foil at the tip of the florets. 
• Serve hot with onion and lemon slice.

Stuffed Ghobi (Stuffed cauliflower)

Stuffed Ghobi (Stuffed Cauliflower)

Ingredients:

• 1 cup diced onion
• 1 Tbs freshly grated ginger
• 1 Tbs chopped garlic
• 4 Tbs vegetable oil
• 3 chilies, finely chopped
• 1 Tbs ground coriander seeds
• 1 Tbs tomato sauce
• 1 head of cauliflower

Method:

• Cook the cauliflower in a pot of boiling and salted water for about 20 minutes or till slightly tender, let it cool and dry.
• Heat the oil in a large pan and add the onions. Once onions are soft, add the chilies and the garlic stir around and then add the ginger and coriander and mix well.
• Season it with salt and pepper. Turn off heat and allow mixture to cool completely.
• Gently stuff the mixture into the seams of the cauliflower florets. Spread the remaining stuffing over the top.
• Place cauliflower head into a shallow microwave safe dish. Pour about 1 Tbsp. of extra oil over the top. Ladle some of the tomato sauce around the stuffed cauliflower and spoon a bit on top.  Microwave the cauliflower for 15minutes, checking in between. (The time could vary with the microwaves, increase or decrease accordingly)
• Serve hot.

Sunehri Ghobhi (Mughlai dish)

Sunehri Gobi

Ingredients:

• 2 Cauliflower (small)
• 4 Tbsp Oil

For masala:

• 3 Onions- chop roughly and grind to a paste
• 3 Tomatoes- roughly chopped
• 1 Ginger- chopped
• 1 Tsp crushed Garlic
• 2 Tbsp Curd/Yoghurt
• 1/2 Tsp Garam masala
• 1/2 Tsp Red chilli powder
• 1/2 Tsp Amchoor powder/dry mango powder
• Salt to taste

Method:

• Remove stem of cauliflower, wash and wipe dry.
• Heat oil in a pan, put in one cauliflower  at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till it  turn golden and gets cooked. Remove and keep aside.

For masala:

• Grind the chopped tomatoes, ginger, garlic and onion to a paste.
• Heat oil in the pan and add the paste and Cook for 4-5 minutes on low flame till it starts leaving the oil.
• Add well beaten yoghurt and cook again till the masala turns reddish.
• Add red chilli powder, dry mango powder/amchoor powder, and salt. Cook for 1 minute.
• Add 2-3 tbsp water to get a thick consistency of dry masala. Cook for 1 minute on low flame. Now remove from fire.
• Insert masala in between the florets of the fried cauliflower and serve hot.

Hariyali (Pahadi) Paneer Tikka

Ingredients

• 2 cup paneer (cottage cheese) , cut into small cubes
• 1 cup onions cut into four pieces
• 1 cup capsicum, square cubes
• 1 cup tomatoes, square cubes
• 1 tbsp oil
• Salt to taste

 For Smooth Green Marinade

• 1 cup chopped mint leaves (pudina)
• 1/2 cup chopped coriander leaves (dhania)
• 1 tsp cumin seed powder (jeera)
• 1 tbsp chopped green chillies
• 1 tsp lemon juice
• 1 tbsp fresh cream
• 2 tbsp fresh curd (dahi)
• Salt to taste

Method

• Thread the one piece of each paneer, onion, capsicum and tomato onto a skewers/toothpick
• Repeat with the remaining skewers/toothpicks to make more tikkas
• Apply the green marinade on the tikkas and keep aside for 20 to 25 minutes
• Heat the oil in a non-stick pan and sauté till the tikkas turn golden brown on all sides
• Remove from the flame and serve immediately

Silken Cheese(Makhmali Paneer) Tikka

Ingredients

• 3 cup Paneer (Cheese) cut into 2” cubes

For Marinade:

• 3/4 cup thick fresh hung curd
• 1/4 cup cheese spread
• 1 tsp green chilli paste
• 2 tbsp cashew nut powder
• 1/2 tsp Garam masala
• Salt to taste

Method

• Combine the curd, chilli paste, cheese spread, cashew nut powder, garam masala and salt mix well to prepare a marinade.
• Combine the paneer cubes with the prepared marinade & toss gently till the paste coats the paneer pieces evenly from all sides.
• Keep aside for 15 minutes.
• Arrange the paneer pieces on the wire rack in a preheated oven at 200 degree Celsius
• Grill till the paneer is done, nearly 15 minutes. Remove from oven & serve hot.

Paneer tikka

Ingredients

• 2 cups paneer (cottage cheese), cut into small cubes
• 1/2 cup capsicum, cut into small pieces
• 1 cup onion, cut into four pieces
• 1/2 cup thick curd (dahi/hung yogurt)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp chili powder
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 1 tsp chaat masala
• 1 tbsp oil
• salt to taste

Method

• Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt, mix well to prepare a marinade.
• Add the paneer, capsicum and onion to it, mix well and keep aside for 15 minutes.
• Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on High for 3 minutes.
• Serve hot, sprinkled with the chaat masala.

Punjabi Chintt (Spiced Yoghurt)

Ingredients:

• Curd/yogurt (1 cup)
• Finely chopped onion (1 small)
• Cumin seeds (1Tsp)
• Dried red chilies (2-3)
• Garlic paste (1Tsp)
• Chopped coriander leaves
• Chopped green chilies (to taste)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (to taste)
• Salt (to taste)

 

Method:

• Mix the yogurt with one third amount of water and beat it to ensure no lumps are formed.
• In a deep pan, put one tablespoon of cooking oil and heat it.
• Add the cumin seeds, let them splinter.
• Now, add the dried chilies, onions, garlic paste and stir until the onion turns light pink.
• Add the turmeric powder, chili powder, salt and mix well.
• Lower the gas flame to sim.
• Now, slowly add the beaten yogurt and stir to mix.
• Let it simmer for two-three minutes stirring continuously, add chopped green chilies and coriander leaves.
• Serve hot with steamed rice/Chapatti and enjoy your Punjabi Chintt.

 

Down south the same dish is known as Morru Kari by Keralites and Mentha Palidhya in Karnataka, The recipe is almost same with a bit of variation:

Instead of using cumin seeds, in Morru Kari mustard and fenugreek seeds are used.

In Mentha Palidhya there is additional toor dal, fenugreek seeds, mustard seeds and curry leaves.

Dalia Da Karah (Broken Wheat,Wheat Porridge)

On my last visit to Shri Amritsar Saheb , I had the opportunity to have this unique parshad at a gurudwara Saheb known as Gurudwara Sheedan , which is built in the memory of Baba Deep Singh Ji(the great saint warrior ) who faught against the cruel mughal kings of his times. The uniqueness of this parshad is that instead of wheat flour the dalia(broken wheat, wheat porridge)is used which makes it really unique and tasty. On the occasion of Birth anniversary of Shri Guru Nanak Dev Ji I just want to share this recipe with you hope you like it .........

Ingredients:

• Dalia (Broken wheat, Wheat porridge) 1 cup 
• Oil 2-3 spoons
• Sugar 1/2 cup or more(depends on how much sweet you like it to be)
• Green cardamoms 4-5
• Water about 3 cups

Method:

1. Take the oil in a thick bottomed pan, and heat it
2. Now add dalia (broken wheat) and green cardamoms, roast these properly on medium flame, tossing it regularly so that it doesn't burn
3. Roast it till dalia changes its colour, and a pleasant, rich aroma starts filling your kitchen
4. Now carefully add the water (beware of spluttering),and mix properly
5. Let it cook on low flame and keep stirring at regular intervals
6. Add sugar when dalia is almost cooked and mix it properly
7. Let it cook till all the water is evaporated and dalia is cooked properly
8. Karah prashad is ready to serve, garnished with green cardamoms.

Pineapple Jam

Ingredients:

1. One kg Pineapple
2. 600g Sugar
3. Two Tbs Lemon Juice

Method:

• Peel and cut the Pine-apple into small pieces.
• Mix the Sugar and grind the mixture to a fine paste.
• Pour the paste in a pan and heat at low flame, stirring continuously.
• Continue stirring till it turns golden and become thick. It will take nearly 30 minutes.
• Switch off the flame and keep it aside to cool.
• Pour the lemon juice when the jam cools down to room temp.
• Refrigerate it in an air tight container.

Bharawan Mirch Achar (Stuffed chilli pickle)

Ingredients:

1. Ten Large chilies (poppla mirch)
2. Two Tbs Brown mustard seed powder (Rye powder)
3. Two Tbs coriander powder (Dhaniya powder)
4. One Tsp Turmeric powder (Haldi powder)
5. Pinch of Asafoetida (Hing)
6. One Tbs Fennel seeds powder (Saunf powder)
7. Salt to taste
8. Two Tbs mustard oil

Method:

• Wash and wipe the chilies.
• Cut from the top and deseed the chilies.
• Put 1 Tbs oil in pan and heat till it steams.
• Add powdered asafoetida and turmeric powder, sauté for 1 minute.
• Add the remaining ingredients except chili, sauté for 2 minutes.
• Let the mixture cool to room temperature.
• Fill this mixture in the deseeded chilies with back of spoon/thin spatula.
• Put the stuffed chilies into jar.
• Heat the remaining 1 Tsp oil and let it cool, pour it over the stuffed chilies.
• The spicy hot chili pickle will be ready to spice up your meals, within 5 days.

Note : Consume it within a month.

Methi wali Ghobi (Fenugreek – Cauliflower)

Ingredients:

1. Half Kg Cauliflower (Ghobi)
2. Two Tbs Fresh coarsely chopped Fenugreek (Methi) leaves
3. One Potato
4. One green chili
5. One Tbs grated ginger
6. One Tsp Turmeric
7. Half Tsp red pepper
8. One and half Tbs oil
9. Salt to taste

Method:

• Wash and cut the cauliflower into small florets.
• Peel and dice potato in small pieces.
• Heat oil in pan, fry the potatoes till golden.
• Add grated ginger and sauté for one minute.
• Add turmeric, salt, red pepper and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek(Methi) leaves, sauté for 2 minutes.
• Add cauliflower florets and mix.
• Cover the lid, stirring occasionally on a medium flame.
• The methi gobhi will be ready to serve within 8 minutes.

Fenugreek Fried Rice

Ingredients:

1. Half Kg Cooked Rice
2. Two Tbs Fresh Coarsely chopped Fenugreek (Methi) leaves
3. One Tsp Crushed Garlic
4. Half Tsp Grated Ginger
5. One Onion
6. Two Green Chili
7. Salt to taste
8. One Tbs Oil

Method:

• Chop the onion in julienne.
• Heat the oil in a pan, add grated ginger and crushed garlic, Sauté for 1 minute.
• Add onion julienne and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek (Methi) leaves and salt, sauté for 2 minutes, the enriching aroma of fenugreek(Methi) will fill the air and is too tempting to resist.
• Add cooked rice; sprinkle some water so that the rice won’t stick to the pan, sauté for 3 minutes.
• The hot and aromatic fenugreek (Methi) rice is ready to serve.
• The pickles and raitas always compliment it. 

Crispy Arbi (Colocasia, Taro Root)

Ingredients:

1. Half Kg Arbi (Colocasia)
2. Two Tsp Garlic Paste
3. Two Tsp Ginger Paste
4. One Tsp Turmeric Powder
5. Salt to taste
6. Half Tsp Red Chilli
7. Two finely chopped green chilli  
8. Two Tbs Oil for fry

Method:

• Peel and cut the arbi in thin long strips.
• Heat the oil in pan. Add Garlic and ginger paste, Sauté for 2 minutes on medium flame.
• Add turmeric powder, salt and red chilli, sauté for 1 minute on medium flame.
• Add Arbi and green chilli, Sauté for 2 minutes.
• Cover the pan with lid and lower the flame, stir occasionally in between, until it turns golden.
• The crispy arbi will be ready within 8-10 minutes.
• Serve it with hot chapattis. 

Apple Jam

Ingredients:

1. One kg Apple
2. Half Kg Sugar
3. Two Tbs Lemon Juice

Method:

• Wash, peel and cut the apple into small pieces.
• Mix the Sugar and grind the mixture to a fine paste.
• Pour the paste in a pan and heat at low flame, stirring continuously.
• Continue stirring till it turns golden and become thick. It will take nearly 15 minutes.
• Switch off the flame and keep it aside to cool.
• Pour the lemon juice when the jam cools down to room temp.
• Refrigerate it in an air tight container.

                                       Kids love its yummy taste with bread.

Sour Ginger pickle

Ingredients:

1. Two fifty gram Fresh ginger
2. Six Tbs Lemon Juice
3. One and half Tbs salt
4. Half Tbs red pepper

Method:

• Peel and wash the ginger.
• Cut the ginger in fine julienne.
• Mix all the ingredients in a bowl.
• Put the mixture in a jar.
• Pour the lemon juice over it, shake well.
• Observe the changing colour of ginger to pink within hour or so.
• The beautiful pickle is ready to be relished within one day.
• It must be shaken at least two times a day.

Note: The salt and pepper quantity can be varied according to your taste buds.

Note: Don’t throw away the leftover skins of lemon after extracting juice. It is used to make a very delicious pickle: Lemon Skin Pickle.

Lemon-Green Chili Pickle

Ingredients:

1. Seven medium sized Fresh lemon
2. Four green chili
3. One and half Tbs Salt
4. Half Tbs Red Pepper
5. Two Tbs Lemon Juice

Method:

• Wash and wipe the lemons and green chili.
• Dice each lemon into four pieces.
• De-seed and chop the green chili.
• Mix all the ingredients evenly except lemon Juice.
• Put the mixture in the jar.
• Pour the lemon juice over it and shake well.
• Pickle will be ready to eat in four days.
• It must be shaken at least two times a day till consumed. 

Note: The salt and pepper quantity can be varied according to your taste buds.

Lemon Skin Pickle

Ingredients:

1. Seven lemon skins
2. One and half Tbs salt
3. Half Tbs red pepper
4. Five Tbs Vinegar

Method:

• Mix all the ingredients except vinegar, in a bowl evenly.
• Put the mixture in jar.
• Pour the vinegar in the jar and shake well.
• The pickle will be ready within five days.
• It must be shaken at least two times a day till consumed.

Note: The salt and pepper quantity can be varied according to your taste buds.

Spicy hot Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. One tbs finly chopped coriander leaves
3. Half tbs green chilli paste
4. Half tbs clarified butter (desi ghee)
5. Salt to taste

Method: 

• Mix ingredients until cashews are well coated.
• Spread in a single layer on a microwavable dish and heat for 1/2 minute.
• Stir and heat again for 1/2 minute.

Note: Always cool the roasted nuts before serving as it gets crispier. 

Honey Roasted Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. two tbs honey
3. one tbs butter
4. one tsp cinnamon powder

Method: 

• Mix ingredients and microwave them for 1/2 minute on high, stirring occasionally in between, then heat for another 1/2 minute.
• cool it for a while and Honey roasted cashews are ready to serve.

Roasted Masala Cashews - Diwali Special

Ingredients:

1. One cup Cashews
2. One tsp butter (melted)
3. Black pepper to taste
4. Half tsp dried mango powder (Amchoor)
5. Chat masala for garnishing
6. Salt to taste

Method:

• Toss cashews in the melted butter to evenly coat
• Put all the rest of ingredients except chat masala in the butter coated cashews and mix well.
• Put this in microwave safe bowl and microwave for 1/2 minute or until it turns slight red in color.
• Sprinkle chat masala over it. Cool it for a while
• Roasted masala cashews are ready to serve.

Roasted Almonds - Diwali Special

Ingredients: 

1. One cup almonds
2. One tsp butter (melted)
3. Black pepper to taste
4. Salt to taste

Method: 

• Toss almonds in the melted butter to evenly coat
• Put this in microwave safe bowl and microwave for 2 minutes.
• Sprinkle Black pepper and salt over it.
• Roasted almonds are ready to serve.

Honey Roasted Almonds - Diwali Special

Ingredients:

1. One cup almonds
2. two tbs honey
3. one tbs butter
4. one tsp cinnamon powder

Method:

• Mix ingredients and microwave them for 2 minutes on high, stirring occasionally in between, then heat for another 2 minutes.
• Sweetened almonds are ready to cherish.

Sweet & Spicy Almonds - Diwali Special

Ingredients:

1. One cup almonds
2. One tbs crushed red pepper flakes
3. Two tsp sugar
4. One Tsp Fennel seeds

Method:

• Mix ingredients until almonds are well coated.
• Spread in a single layer on a microwavable dish and heat for 1 minute.
• Stir and heat again for 1 to 2 minutes.

Note: Always keep an eye on microwave during the whole process, especially if you are roasting in it for first time.

Potato Toppings - Diwali Special

Ingredients:

1. Few potato chips
2. Fresh Cheese
3. Tomato
4. Fresh Coriander leaves
5. Salt to taste

Method:

• Mash or cut the cheese in small cubes.
• Slice the Tomato, in thin slices.
• Take the potato chips (Crispy,Crunchy Potato Chips in microwave Under Navratri special label).
• Place the cheese cubes carefully on each potato chips and then the tomato slices.
• Now decorate with coriander leaves.
• Sprinkle the salt over them and the special potato toppings are ready to serve.
• It’s the simple but elegant looking dish that compliments the evening snacks and makes the tea special.

Note : One can experiment with may other things on the potato chips as toppings , depending upon the availability like mashed potatoes, boiled eggs, Thick Chutneys, Tomatoe sauce, minced chicken …………

Potato Cutlus - Diwali Special

Ingredients:

1. 3 bread slices
2. 1 large boiled potato
3. 1 Onion
4. 1 chopped green chilly
5. ¼ tsp dried pomegranate powder (Anardana)
6. Oil for deep frying
7. ½ bowl dry bread crumbs
8. ¼ cumin seeds
9. Few chopped coriander leaves
10. Salt to taste

Method:

• Roast cumin seeds in a pan then add oil, chopped onion and green chili, Sauté for 2 mnts.
• Add mashed boiled potato.  Mix salt, anardana and coriander leaves.
• Remove the corners of bread slices. Wet lightly the bread slices.
• Fill the potato mixture in the wet bread slices and roll it in circular shape.
• Roll these balls in the bread crumbs and deep fry in hot oil on both sides till golden brown in colour.
• Hot and crispy potato cutlus are ready to serve with spicy mint chutney.

Meetha Tukda - Diwali Special

Ingredients:

1. Six bread slices
2. One litter full-cream milk
3. One can (400gm) sweetened condensed milk
4. One tsp cardamom
5. Chopped dry fruits

Method:

• Remove the corners of bread slices, and cut it into half in triangle shape.
• Mix the milk and condensed milk in a thick-bottomed pan and boil till it reduces to half its original volume. Stir frequently to prevent from burning the milk. When it is done add the cardamom, mix well and remove from the fire.
• Dip the bread slices in the mixture generously and arrange in a microwave safe pan evenly.
• Pour the remaining mixture over it.
• Microwave it for 2 minutes on medium high. (Could vary from one microwave to another)
• Garnish it with chopped dry fruits and serve hot.

Rava Ladoo

Ingredients:

1. three Cups Rava (Semolina)
2. two Cups Sugar
3. four  Tbsp Ghee
4. two Tbsp Elaichi (Cardamom) powder
5. one  Cup Dry Coconut powder (optional)

 Method: 

we can make it by two methods the first one is traditional one and the second one is in microwave.

Traditional :

•  Roast rava for few minutes without ghee till the rich aroma of rava fills the air.
• Add ghee and fry for few more minutes till mixture turns brown.
• Mix coconut and elaichi powder.
• Prepare sugar syrup.
• Add rava mixture in sugar syrup.
• Keep it for cooling.
• Stir till the mixture turns thick.
• Make ladoos of this mixture.
• Garnish these ladoos with splited cashew nuts on top and serve.

 Microwave:

• Place rawa in a microwave safe bowl and add ghee to it.
• Mix well and place in microwave on high for 6 minutes, keep stirring in between at interval of every one minute.
• When done, remove and set aside to cool in a wide plate (takes almost 30 minutes)
• Once cool, add sugar syrup, cardamom and nuts and mix well to remove lumps.
• Roll laddus with hand.
• If they break easily and are hard to roll, add 2-3 tbsp hot melted ghee and then try rolling in circular shape.
• Serve or store in air tight container and enjoy!

Cool Raitas

Here’s some recipes cool both for a cooking and eating, specially in the ongoing festive season with all the fried stuff, its going to be super cool with stomach ………. yes you are guessing right these are cool raitas, easy to make and delicious to eat ……… today I will share some of the raita recipes that can be easily prepared by commonly found ingredients in the kitchen, that enhances the taste of your meal by means unmeasured …………

Cumin Raita

Ingredients:

1. 1 tsp cumin seeds
2. 500g fresh curd
3. ½ tsp freshly powdered black pepper
4. Salt to taste

Method:

• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Roast the cumin seeds on hot plate till it starts changing colour to brown , now quickly take them off the plate( otherwise instead of roast, it will be rusted) on the board and crush it to powder with rolling pin. I always get enticed with its rich aroma.
• Add this cumin powder, black pepper and salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of cumin powder and black pepper powder on the top.

Boondi Raita

Ingredients:

1. ½ bowl Boondi (fried gram flour balls)
2. 500g fresh curd
3. Freshly powdered black pepper
4. Red pepper powder to taste
5. Freshly roasted and  grounded cumin seed powder
6. Salt to taste

Method:

•  Soak the boondi in lukewarm water for 10 minutes.
•  Sieve and squeeze the boondi and throw away the water.
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the squeezed boondi, black pepper, red pepper powder, cumin seed powder, salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of pepper powder and few coriander leaves on the top.

Note:

There are two common types of boondi available in the market simple and masala boondi (spiced version), you can choose according to your taste buds.

Cucumber Raita

Ingredients:

1. 1 freshly peeled and grated cucumber
2. 500g fresh curd
3. 1 Deseeded and a, finely chopped green chili
4. Salt to taste
5. Chat Masala for garnishing

Method:

• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the grated cucumber, chopped green chilli and salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of chat masala powder and chopped green chilli on the top.

Bottle Gourd (Ghiya) Raita

Ingredients:

1. 1 small fresh Bottle gourd (approx. 250gm)
2. 500g fresh curd
3. 1 Deseeded, finely chopped green chilli
4. Salt to taste
5. Chat Masala for garnishing

Method:

• Peel and grate the Bottle guard.
• Put it in pan with boiling water. Close the lid and boil for another 15 mnts.
• Sieve it and squeeze the extra water from it and keep it aside for cooling.
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the squeezed bottle gourd, chopped green chilli and salt to blended curd. Mix well.
• Serve cool raita, garnished with pinch of chat masala powder and chopped green chilli on the top.

Tip: Don’t throw away the sieved water; you can use it in dough, gravy or dal. One can also use it as face wash, it is very good cleanser.

Onion-Tomato mixed raita

Ingredients:

1. 1 small onion
2. 1 fresh tomato
3. 500g fresh curd
4. 1 Deseeded, finely chopped green chilli
5. Salt to taste
6. Coriander leaves for garnishing

Method:

• Peel and finely chop the onion and tomato
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the finely chopped onion, tomato and green chili to blended curd. Add salt and mix well.
• Serve cool raita, garnished with finely chopped coriander leaves and green chili on the top.

Aloo Raita (Potato raita)

Aloo Raita

Ingredients:

1. 1 small potato
2. 500g fresh curd
3. 1 Deseeded, finely chopped green chili
4. Salt to taste
5. Freshly roasted and grounded cumin powder for garnishing

Method:

• Boil, peel and dice the potato.
• Take the curd in a wide bowl and blend with a hand blender, add water according to the curd to maintain medium consistency (not too thick, nor too thin).
• Add the diced potato and finely chopped green chili to blended curd. Add salt and mix well.
• Serve cool raita, garnished with fresh cumin powder and green chili on the top.

Poha (Flattened Rice or Rice Flakes)

Ingredients:

1. 2 cup Poha (flattened rice or rice flakes) 
2. 1/4 cup Peanuts
3. 1/2 tsp Jeera (Cumin seeds)
4. 1/2 tsp Mustard seeds
5. 1 tbsp Oil
6. 5-6 Curry leaves
7. 1 Onion
8. 1/4 cup Peas (optional)
9. Salt as per taste
10. 1/2 tsp Haldi (Turmeric)
11. 1 Lemon
12. Coriander for Garnish

Method:

• Wash the poha in sieve so that excess of water drains out, set aside
• Add oil in a pan and roast peanuts and peas in it.
• Add mustard seeds and cumin seeds, when it starts spluttering add curry leaves, finely chopped onion and green chili of course finely chopped in it
• Sauté it then add turmeric powder and salt
• Again Sauté it for two minutes then add pohas in it, stirring up continuously and carefully so that they don't get mushy
• Squeeze lemon on the poha
• Garnish with finally chopped coriander leaves

Hot poha is ready, Serve it with tomato ketchup or sauce or any chutney to add extra flavor.....

Stuffed Papad in microwave

Ingredients:

1. 3 Urad Dal (split black gram) papad
2. 1 large boiled potato
3. 1 Onion
4. 1 chopped green chilly
5. ¼ tsp dried pomegranate powder (Anardana)
6. 2 tsp oil
7. ¼ cumin seeds
8. ¼ tsp turmeric powder
9. few chopped coriander leaves
10. salt to taste

Method:

• Roast cumin seeds in a pan then add oil, turmeric powder, chopped onion and green chili, Sauté for 2 mnts
• Add mashed boiled potato.  Mix salt, anardana and coriander leaves.
• Cut the papad in two pieces from center. Wet nicely the half papad and fold it in conical shape
• Fill the potato mixture in it and seal the edges using water.
• Grease the cones with oil, and then place it in microwave plate.
• Set the oven for 1-2 minute on medium high. Time could vary slightly according to microwave.
• Kurkure papad cones are ready to eat!

Note: One can also make the rolls of stuffed papad instead of cones.

Spicy Masala Papad

Ingredients:

1. 5 Urad Dal papad (split black gram)
2. 1 large onion
3. Two tomatoes
4. One green chilli
5. Pinch of Salt for sprinkling
6. Pinch of red pepper for sprinkling
7. Pinch of chatt masala for sprinkling (one can also use dry mango powder)
8. 1 tsp oil
9. Finely chopped coriander leaves for garnishing

Method:

• Peel, wash and finely chop onion.
• Wash and finely chop tomatoes.
• Deseed green chilli and chop it finely. Mix all the three in a bowl.
• Take papad and grease it with oil, then place it in microwave plate.
• Set the oven for one minute on medium high. Time could vary slightly according to microwave.
• Take out the papad when it becomes crispy.
• Spread the mixture over the papad evenly, sprinkle salt, red pepper and chatt masala.
• Garnish with fresh coriander leaves.

Enjoy as a tea time snack or spice up your meals…………..

Tulsi- Ginger Tea: The warm blend of aromatic tulsi and spicy ginger

Allow the heat of strong ginger accented with Tulsi’s transformative energy in a cup to banish dull, damp - cold days………………

Ingredients:

1. 8-10 leaves of tulsi (Indian basil)
2. 4-5 gm ginger
3. 2 tsp honey

Method:

• Add Tulsi leaves and grated ginger in boiling water
• Simmer it for few minutes
• Sieve it and pour it in tea cups
• Add honey while stirring
• Serve hot but in summers you can have it chilled.

Note: if you want to add milk, it goes perfectly with it.

Ginger Tea

Winters have almost arrived and brought along with them common cold and sour throat……………….so I thought of sharing few recipes of herbal teas that my parents have been making for us since our childhood

Ginger Tea

Ingredients:

1. 4-5gm ginger
2. 1 lemon
3. 2tsp honey

Method:

• Grate the ginger and put it in boiled water
• Cover the lid and keep it boiling for 8-10 minutes
• Pour the sieved tea in the tea cup
• Squeeze a lemon over it
• Add honey while stirring
• Enjoy the hot and spicy ginger tea and get rid of the cold

Mint Tea

Mint Tea

Ingredients:

1. Half cup Mint leaves 
2. 3-4 grounded black pepper (you can get the best taste only if they are freshly grounded) 
3. ½ tsp grounded Fennel seeds (saunf) 
4. 4-5 gm ginger 
5. One lemon 
6. 4 tea bags 
7. 4 tsp honey 

Method:

• Add mint leaves, fennel seeds, black pepper, grated ginger and tea bags in boiling water 
• Simmer it for few minutes 
• Sieve it and pour it in tea cups 
• Squeeze lemon over it 
• Add honey while stirring 
• Serve hot, in summers you can have it chilled also 

Note: If you want to add milk in the tea don’t add lemon.

NAVRATRI SPECIAL

Crispy, Crunchy Potato Chips in microwave 




Ingredients: 

• 1 tablespoon vegetable oil 
• 1 potato peeled and sliced thinly 
• Rock salt to taste 

Method:

1. Coat a large microwave-safe plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.

2. Cook in the microwave for 2 to 4 minutes. Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 3 minutes more. (Times will vary depending on potato thickness and microwave power) Transfer the chips to another plate. Repeat process with the remaining potato slices.

3. Sprinkle rock salt on it while serving

They will surely amaze you with their crispiness.


Crispy Phoolmakhana (Puffed Eurayle Ferox)




Ingredients:

• 35g Phoolmakhana 
• Rock salt 
• Black pepper 
• 2 tsp Desi ghee (clarified butter) 

Method:

1. Heat ghee in a pan add makhane (puffed eurayle ferox ) and Fry for 2-3 minutes, stirring continuously. 
2. Sprinkle the pinch of rock salt and black pepper, the hot and crisp makhanas are ready to serve with hot cup of tea……. 

Roasted Pea Nuts




Ingredients:

• 1 cup raw peanut 
• 1tbs ghee/oil 
• Rock salt 
• Black pepper 
• Finely chopped green chilly and coriander leaves for garnishing 

Method: 

1. Roast the raw peanuts in a dry and hot pan, stirring continuously on medium heat till they stop spluttering and changes to dark red in color. Add oil with continuous stirring till the rich aroma of peanuts fills the air. 
2. Sprinkle the pinch of rock salt and black pepper, the hot roasted peanuts are ready to be garnished with a finely chopped green chilies and coriander leaves. 

Tip:

•  All the above three preparations can be mixed together, and can be seasoned with oregano, mint chutney, tamarind chutney or lemon juice for their own unique tangy flavors.