Showing posts with label Punjabi Cuisine. Show all posts
Showing posts with label Punjabi Cuisine. Show all posts

Monday, March 13, 2017

PINDI CHANNE / PINDI CHICKPEA


HOLI SPECIAL - PINDI CHANNE

INGREDIENTS:
1) 500 gms Channe or Chickpeas
2) 2 Onions puree
3) 2 Tomato Puree
4) 2 Teaspoon Ginger Garlic paste
5) 2 Tablespoon oil
6) 1 Teaspoon coriander
7) 1 Teaspoon Dry Mango Powder
8) 1 Teaspoon turmeric Powder
9) 1/2 Teaspoon Pomegranate seeds
10) 1 Teaspoon Jeera/Cumin powder
11) 4-5 Dry red chillies
12) 4-5 Cardamom Seeds
13) 2 Cloves
14) A pinch of Nutmeg
15) Salt to taste
16) Coriander for garnish

PREPARATION TIME: 1 hour 40 Minutes

HOW TO PREPARE:
* Wash chickpeas and soak them in hot water for 1 hour **
* Pressure cook them to get 3 whistles or cook till they are soft
* Chop and puree onions and tomatoes separately, keep aside
* In a pan dry roast cardamom, cloves, nutmeg, dry red chillies
* Grind the roasted masalas and pomegranate seeds, keep it aside
* In a Pressure cooker heat oil and add onion paste, ginger garlic paste
* Saute the paste till onions dry and turn brown
* Add tomato paste and turmeric powder, saute well till it dries up
* Add the coriander, cumin, Dry mango and roasted grinded masala
* Add little water to get more flavour out of the dry ingredients
* Cook the masala till dry and starts sticking to the cooker
* Add the boiled Chick peas and water in which it was boiled in, mix and cook further
* Add more water if you require more gravy to eat with rice/couscous
* You can reduce water once it is cooked to have it with nan/parathas or simply as chaat
* Give 2-3 cooker whistles or cook till masalas have been incorporated in chick peas
* Cook till you can crush chickpea between your fingers easily
* Serve and garnish with fresh coriander

** Soaking chickpeas in hot water speeds the process of soaking water - Dont need to leave it overnight



Tuesday, February 28, 2017

ALOO PALAK / POTATOES WITH SPINACH


INGREDIENTS:
1) 5-6 Potatoes
2) 1 Bunch Spinach
3) 2 Tablespoon oil
4) 1/2 Teaspoon Jeera seeds
5) 1/2 Teaspoon Turmeric Powder
6) 1/2 Teaspoon Red chilly Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Jeera Powder
9) Salt to taste
10) 1-2 Fresh Green chilly
11) Fresh coriander to garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash the spinach leaves and chop it very finely, keep aside
* Peel and wash the potatoes, cut them in small cubes
* In a wok, heat oil and crackle jeera/cumin seeds
* Add Turmeric powder and potatoes, mix well and let it cook
* Cook the potatoes till almost soft, or the sides get a brown color
* Add chopped spinach, green chilly(cut lenght wise) and mix well
* Cook till spinach reduces and changes color
* Add Coriander, red chilly, jeera powder, salt and mix well
* Further cook for 2-3 minutes and its done
* Serve hot with parathas, naan, or chapatis, garnish with fresh coriander


Friday, January 13, 2017

DOLI KI ROTI



This is a very special long lost recipe from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! Its always called "DOLI aayi hai" as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or a filling of chana daal can be added! Try this long lost multani/punjabi recipe! #Longlostrecipe

INGREDIENTS:
1) 2 Tablespoons KhasKhas/Poppy Seeds
2) 3 Pieces Dalchini/Cinnamon
3) 10 Nos cloves/Long
4) 1 Nos Jaifal/Nutmeg
5) 5 Black ELaichi/Cardomom
6) 3 Tablespoon Chana daal/yellow split lentil
7) 2 Glass of Water
8) 3 Kg Wheat Flour
9) 2 Tablespoons Sugar
10) Salt to taste

PREPARATION TIME: 2 days

HOW TO PREPARE:
* In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
* Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
* Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
* Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6" in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
* Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle

Saturday, August 20, 2016

METHI MALAI PANEER



INGREDIENTS:
1) 250 gms Paneer/Cottage Cheese
2) 2 Onions
3) 2 Tomatoes
4) 1 Teaspoon Ginger Garlic Paste
5) 1/2 Cup Cream
6) 1/4 Cup Kasoori Methi/Dried Fenugreek
7) 2 Tablespoon oil
8) 1/4 teaspoon Cumin/Jeera seeds
9) A pinch of Methi seeds/fenugreek seeds
10) Few Peppercorns
11) 1/4 Teaspoon Fennel seeds
12) Fresh coriander for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a dry pan, dry roast fennel, cumin seeds, methi seeds and peppercorns
* Grind them after roasting into fine powder, keep aside for later use
* Make a paste of onions and tomatoes seperately
* In a pan, heat up oil and add onion paste, saute till color turns brown
* Add Ginger garlic paste, and saute for few minutes
* Add tomato paste and cook till it starts to stick on the bottom
* Add dried roasted seeds powder and a little water and let it cook to a boil
* Add paneer cubes and dried fenugreek and let it cook
* Pour in malai to get a rich flavour and creamy texture
* Cook till the gravy thickens, take off heat
* Serve hot and garnish well with fresh coriander


Sunday, July 3, 2016

BESAN KE CHILLE KI SABZI



INGREDIENTS:
FOR CHILLAS:
1) 6 Tablespoons Besan
2) 1 Teaspoon Jeera Powder
3) 1/2 Teaspoon Garam Masala
4) 1/2 Teaspoon Red Chilly Powder
5) Salt to taste
6) Water to make batter
7) Oil to make the chillas

FOR GRAVY:
1) 2 Onions Chopped
2) 2 Tomatoes Chopped
3) 2 Teaspoon Ginger Garlic Paste
4) 1 Green Chilly
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Garam masala
7) 1/2 Teaspoon Red Chilly Powder
8) 1/2 Teaspoon Jeera Powder
9) 1 Teaspoon Turmeric Powder
10) 1/2 Teaspoon Panch Phoran seeds
11) 2 Tablespoon Oil
12) 2 Bay Leaves
13) Salt to taste
14) Fresh Coriander for garnish

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a bowl take besan, add little by little water and mix it thoroughly to make a batter
* Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well
* Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter
* Spread the batter in circles evenly on the tawa, let it cook
* Sprinkle little oil on the surface facing up and then flip it over to cook other side
* Once both sides cooked, take it off the tawa and roll it and keep aside
* Make a paste of onions with green chillies and keep aside
* Make a paste of chopped tomatoes and keep aside
* In a wok heat up oil, crackle panch phoran seeds, Bay leaves and add in onion paste
* Saute till onion paste turns brown in color and starts leaving oil
* Add in Ginger Garlic paste and tomato paste and saute till it thickens
* Add in turmeric, red chilly, salt, coriander powder, jeera powder, coriander powder, mix well
* Saute for few minutes till the masalas relieve their flavours
* Add in water and let it boil for few minutes till gravy is done
* Cut the chillas in slices or break apart in pieces and put them in gravy
* Serve hot as the chillas will soak up all the water nd will become soggy
* To avoid chillas becoming soggy, you can fry the chillas
* I like the chillas to become soggy
* Its a one pot dish, serve with fresh coriander as garnish
* Can be eaten with parathas or kori rotis

Wednesday, May 18, 2016

EGG CURRY / ANDA CURRY



INGREDIENTS:
1) 4 - 6 Hard Boiled n Deshelled Eggs
2) 2 Onions (Paste form)
3) 2 Tomatoes (Paste form)
4) 1 Tablespoon Ginger-Garlic Paste
5) Salt to taste
6) 1/2 Teaspoon Red Chilli powder
7) 1/2 Teaspoon Turmeric powder
8) 1/4 Teaspoon Garam Masala
9) 1/2 Teaspoon Coriander Powder
10) 1/2 Teaspoon Jeera Seeds
11) 1 Tablespoon oil
12) Few Coriander leaves chopped for serving

PREPARATION TIME : 15 Mins

HOW TO PREPARE :
* Heat oil in a pan and add jeera seeds when it crackles then
* Add Ginger-Garlic paste, when it turns its color a bit then
* Add Onion paste, When paste turns golden brown then
* Add Tomato paste, when paste gets dry and leaves oil, then
* Add all the dry masalas(Coriander, garam masala, tumeric, Red Chilli and salt)
* Add water to make gravy of consistency of your choice
* Simmer & Boil the gravy 5-10 mins,Let water absorb all flavours of the masala
* Finally Add Boiled Eggs( Cut in half)
* Serve and decorate with Coriander Leaves.


Prepare this my style and have a yummy main dish for dinner or lunch!

Tuesday, February 9, 2016

CHICKPEAS AND CHICKEN HOTPOT



INGREDIENTS:
1) 2 Chicken Breasts
2) 2 Cups Chickpeas
3) 2 BayLeaves
4) 4-5 Black Peppercones
5) 1" Cinnamon Stick
6) 2-3 Green Cardamoms
7) 2-3 Cloves
8) 1 Teaspoon Turmeric
9) 2 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilly Powder
11) 1 Teaspoon Garam Masala
12) Salt to taste
13) 2 Onions Chopped
14) 2 Tomatoes Chopped
15) 2 Teaspoon Ginger Garlic paste
16) 2 Green Chillies
17) Coriander and lemon wedges for garnish
18) 4 Tablespoon oil

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Soak the chickpeas in hot water for 3-4 hours
* Then Cook in same water till soft, leave aside
* In a seperate pan, heat half of the oil and cook the chicken breasts
* Sear till all sides are cooked, take out on a kitchen towel and let it cool
* Once cooled, pull the chicken with fingers into smaller pieces
* In the same pan add little oil depending on the quantity of oil left after cooking chicken
* Crackle some peppercones, cinnamom sticks, cardomom, and cloves
* Add bayleaves and onions and saute till onions turn pink
* Add ginger garlic paste and green chillies
* Add in tomatoes and cook till tomatoes get soft
* Add turmeric, salt, red chilly, coriander and garam masala powders
* Pour in the chickpeas and its water in which it was boiled earlier
* Let it cook for 15 minutes till chickpeas get soft in the curry
* Add in the pulled chicken and cook for another 15 minutes
* Serve hot with salads and hot nan.
* Garnish with fresh coriander leaves and lemon wedges


Friday, January 29, 2016

PEAS AND SPINACH KHICHDI


After a long and hectic week at work one tries to find comfort and rest in weekend!
What a great idea to start the weekend with a hot, delicious, nutricious, wholesome, easy to digest comfort food like khichdi for lunch.
With fried red onions, a papaddom and a spoonful of melted ghee on top is just what is called a comfort life!
This is very simple one pot dish generally prepared with rice and dal.


INGREDIENTS:
1) 3/4 Cup Rice
2) 1/2 Cup yellow moong dal
3) 1/2 Cup Peas
4) 1 Cup Chopped Spinach
5) 2 Tablespoon Ghee/Clarified Butter
6) 1 Teaspoon Jeera/Cumin Seeds
7) 1/4 Teaspoon asaefotida
8) Salt to taste
9) Black pepper to taste
10) 1 Teaspoon Garam Masala
11) 1/4 Teaspoon Red Chilli powder
12) 1/4 Teaspoon Turmeric Powder
13) 1 Cup sliced onions for garnish
14) 2 Papaddoms

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Soak Rice and Dal in hot water for an hour before cooking
* In a pan heat ghee and crackle jeera seeds and asaefotida
* Add turmeric powder and peas, saute for a minute
* Add salt, red chilli, garam masala, Black pepper
* Drain rice and dal and add it to the pan for cooking
* Add water and it it cook till it forms a mushy thing like in the picture
* Fry sliced onions ina pan and serve with hot khichdi
* Fry or microwave papaddoms and serve with khichdi


Wednesday, August 12, 2015

GARLIC AND TOMATO CHUTNEY


INGREDIENTS:
1) 1 Kg Tomatoes
2) 250 gms Garlic peeled
3) 250 gms Ginger
4) 1 Teaspoon Mustard seeds
5) 1/4 Teaspoon Fenugreek seeds/Methi seeds
6) 1 Teaspoon Jeera/Cumin seeds
7) 1 Teaspoon Turmeric Powder
8) 2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Garam Masala
10) 2 Tablespoon Sugar
11) Salt to taste
12) 8 - 10 Whole Black Pepper seeds
13) 1 Tablespoon Sirka/vinegar
14) 3 Tablespoon Mustard Oil

PREPARATION TIME: 30 - 45 minutes

HOW TO PREPARE:
* Make a paste of ginger and garlic and keep aside
* Make a paste of tomatoes and keep aside
* In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds
* Add Ginger Garlic paste and saute till the mix turns brown
* Add turmeric, garam masala, and red chilly powder and mix well
* Add Tomato paste and cook till water evaporates and mix becomes thick
* Add Sugar and salt to taste, keep mixing
* Cook till oil seperates and finally add vinegar
* Mix well and check the seasoning according to your taste
* Serve with parathas, puris or just biscuits


Sunday, June 21, 2015

EASY YAKHNI CHICKEN BIRYANI


INGREDIENTS:
1) 1/2 Kg Chicken small pieces
2) 300 gems Rice
3) 1 Teaspoon Fennel seeds
4) 2 Teaspoon Coriander Powder
5) 2 Onions Sliced
6) 3-4 Green Chilies
7) 1 Teaspoon Turmeric Powder
8) 3-4 Green Cardamom
9) 1 Black Cardamom
10) 3 - 4 Cloves
11) 1 Stick Cinnamon
12) 6-7 Whole;e black Pepper
13) 2 Star Anise
14) 1 Cup Water
15) 1 Teaspoon Jeera/Cummins Seeds
16) 1 Tablespoon Ginger Garlic Paste
17) Salt to taste
18) 4 Tablespoon Clarified butter/Ghee

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* Heat Butter in a pot and fry onions, and ginger garlic paste
* Add Chicken and sauté for few minutes
* Add Fennel seeds and coriander powder
* Add whole spices when the chicken changes color
* Add turmeric, salt, green chilies and water
* In a separate pan, boil rice with star anise, cumin and salt
* Drain the almost cooked rise and add a rice layer on top of chicken
* Pour ghee on top of it and cover
* Cook on low heat for 10-15 minutes or until done
* Mix and Serve Hot with rata


Tuesday, February 10, 2015

LOBHIA MASALA


INGREDIENTS:
1) 2 Cups Lobhia/Black Eyed Beans
2) 2 Tablespoon Ghee/Clarified Butter
3) 1 Teaspoon Jeera Seeds
4) 1 Teaspoon Turmeric Powder
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Garam Masala
8) Salt to taste
9) 1 Onion Chopped
10) 1 Tomato Chopped
11) 1 Tablespoon Ginger Garlic Paste
12) 1 - 2 Bay Leaves
13) 2 - 3 Cloves/ Long
14) 2 - 3 Elaichi/Cardamom Pods
15) Fresh Coriander leaves Chopped for garnishing

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Soak the lobhia overnite or for minimum 5 hours
* In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi
* Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes
* Add Chopped onion and when it turns translucent, add chopped tomatoes
* Add Salt and cook for few minutes till tomotoes become soft
* Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder
* Finally add soaked and drained lobhia and add 4 Cups of water
* Close lid and cook for 4 - 5 Whistles of cooker
* When cooled, open lid to check if done and if there is enough water
* If dal still not done, close lid for 2 more whistles
* When done, take out in a bowl and garnish with fresh coriander leaves
* Serve with hot chapatis or nan or parathas


Thursday, December 18, 2014

TAWA VEGETABLES


INGREDIENTS:
1) 100 gms Ladyfinger/Bhindi
2) 100 gms Brinjal/Baigan
3) 100 gms Colocassia/Arbi
4) 100 gms Cauliflower/Fulgobhi
5) 100 gms Bitter Gourd/Karela
6) 100 gms Potato/Aloo
7) 2 Tablespoon coriander seeds
8) 1 Tablespoon Cumin Seeds
9) 1/2 Teaspoon Nigella Seeds
10) 1/2 Teaspoon Fenugreek Seeds
11) 2 Teaspoon red chilli powder
12) 2 Teaspoon Coriander Powder
13) 2 Teaspoon Dry Mango Powder
14) Salt to taste
15) Oil to fry

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash and Make slits in the vegetables and keep aside
* In a pan, dry roast cumin, coriander seeds, nigella and fenugreek seeds
* Grind the dry roasted seeds and keep aside
* Deep fry the vegetables and keep them on kitchen paper to soak extra oil
* On a tawa, Heat 3 tablespoon oil and add the fried vegetables
* Sprinkle the roasted dry masala on it and mix well
* Sprinkle Red Chilli, Coriander Powder, Dry Mango Powder and Salt
* Keep Mixing till a even coat of all dry masala is applied on vegetables
* Serve hot in a platter and garnish with fresh coriander leaves


Sunday, November 30, 2014

DAHI BHALLE


INGREDIENTS:
1) 2 Cup Urad Dal/White split black lentil
2) 1/4 Cup Yellow Moong dal
3) 1" Ginger piece
4) 2 Green Chilli
5) Salt to taste
6) Black Pepper to Taste
7) 2 Cups Curd/Yogurt
8) 1 Tablespoon powdered Sugar
9) 2 Teaspoon Dried Mint
10) 2 Teaspoon Roasted Jeera powder
11) 1/2 Teaspoon Red Chilli powder
12) 1/2 Cup tamarind Chutney
12) 1/2 cup Coriander Chutney (Optional)
13) Oil for frying
14) Bowl of cold water
15) 1 Teaspoon Black Salt

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and soak urad and moong dal overnite(atleast for 5 hours) in a bowl
* In the morning grind the dal mix in a mixer
* Add ginger, green chillies, 2 teaspoon salt and 1 Teaspoon black pepper
* Grind the dal mix again, so that it becomes light( do the WATER TEST - see below)
* In a wok heat oil, put a spoonful of dal mix in oil and fry it
* After frying add these dal bhallas to a bowl of cold water
* So that these bhallas soak water and become soft and release excess oil
* After few minutes, squeese bhallas to drain excess water and keep aside
* In a bowl beat the curd, add powdered sugar and salt, mix and keep aside
* TAMARIND CHUTNEY: In a pan, add 2 tablespoon sugar, little water and tamarind
* Boil till water thickens, tamarind softens and sugar dissolves
* Let the tamarind chutney cool down, take out 1/2 cup chutney after it cools
* In a serving dish arrange the bhallas and pour the beaten curd over it
* Sprinkle Red chilli powder, salt, black salt, roasted jeera powder
* Pour Coriander chutney and tamarind chutney over it
* Sprinkle dried Mint/Pudina over it and done. Dahi Bhalle is ready

WATER TEST: Put a drop of the dal batter into a glass of water
If the drop settles down then batter is not ready, bhallas will not be soft.
Mix the batter or grind it more to make it more fluffy and light.
If the drop of batter surfaces on the top of water then
Batter is ready and now you can fry bhallas!

CORIANDER CHUTNEY - http://me-as-chef.blogspot.in/2014/08/coriander-mint-chutney.html


Monday, November 24, 2014

PALAK PARATHAS


INGREDIENTS:
1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathas
2) Salt to taste
3) Water as required
4) Spinach/Palak Chopped
5) Red Chilly Powder
6) Pinch of Ajwain / Carom Seeds
7) Ghee/Clarified Butter as required
8) Garam masala
9) Green chillies chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Add a pinch of salt and 1 teaspoon ghee to Atta
* Knead the flour with water, divide it into 3 parts and keep aside
* Take one part of atta and roll it round with a rolling pin till 5" in diameter
* Squeeze chopped palak to drain out extra water
* Put palak and green chillies in the center of the rolled dough
* Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour
* Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling
* Bring the edges and join them in centre and press down
* Dust the working place with flour and roll the dough into a 7 - 8" diameter
* Place it on tawa/griddle and cook both sides for 2 - 3 mins till small brown spots appear
* Then add ghee as required on both sides and cook again for 1 - 2 mins
* Take it off from tava and serve hot
* Serve parathas with mango pickle, plain yogurt, raita or simply with hot tea/Chai


Monday, November 10, 2014

ALOO PURI KHEER


INGREDIENTS:
FOR ALOO SABZI:
1) 8 - 10 Medium sized Potatoes
2) 2 Onions Chopped
3) 2 Tomatoes Chopped
4) 1 Tablespoon Ginger Garlic Paste
5) 2 Green Chillies Chopped
6) 2 Tablespoon oil
7) 1/2 Teaspoon Turmeric powder
8) 1/2 Teaspoon Jeera Seeds
9) 1 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilli Powder
11) 1 Teaspoon Jeera Powder
12) 1/2 Teaspoon Garam Masala
13) 1/2 Teaspoon Amchoor/Dry Mango Powder
14) Salt to taste
15) 1/2 Cup Fresh Coriander for garnish

FOR PURI:
1) 3 Cups Whole Wheat Flour
2) 2 Tablespoon Ghee/ Clarified Butter
3) 1/2 Teaspoon Salt
4) Water to Knead

FOR KHEER:
1) 1 litre full fat organic milk
2) 1 cup basmati rice
3) 6 Tablespoon sugar or as required
4) 6 Green Cardamoms elaichi, powdered
5) A pinch of saffron/kesar
6) 15-20 Almonds/badam, blanched and sliced
7) 12-15 cashews/kaju, Chopped
8) 1 Tablespoon golden raisins

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
ALOO KI SABZI:
* Boil the potatoes, peel and keep aside
* Cut the potatoes into cubes and keep aside
* In a wok, Add Oil and crackle jeera seeds
* Add onions and cook till they turn translucent
* Add Ginger Garlic paste and cook for few minutes
* Put in tomatoes and cook till turn soft
* Add Turmeric, Salt, Red chilly, Jeera powder
* Add Coriander, Garam masala, Amchoor and Green Chilli
* Cook for few minutes and add potatoes
* Add water, and cook till gravy thickens
* Serve hot and garnish with fresh coriander

POORI:
* Mix Flour, salt and oil in a bowl
* Add water little by little and knead it into a soft dough
* Make small balls out of the dough
* Apply oil on all balls and keep aside
* Take each ball and roll them into flat disc
* In a wok heat up oil and fry each disc till golden in color
* Done! Serve them with hot Aloo ki sabzi

KHEER:
* Wash rice and soak it in water for 30 minutes, keep aside
* In a pan boil milk, add cardamom powder and pinch of saffron
* Drain the rice and add it to boiling milk
* Keep stirring and scraping the sides of the pan
* Cook till the rice grains are almost done
* Add Sugar, Almonds and cashews to the boiling milk
* Simmer and cook till rice completely done
* Finally add raisins
* Serve hot or chilled, as required garnished with raisins or pistachios
** You can also cook it with jaggery, add jaggery instead of sugar


Thursday, November 6, 2014

PANEER KHURCHAN


INGREDIENTS:
1) 250 gms Paneer/Cottage Cheese
2) 2 Capsicums chopped
3) 2 Onions Chopped
4) 2 Tomatoes Chopped
5) 1 Teaspoon Jeera/Cummin Seeds
6) 1/2 Teaspoon Jeera Powder
7) 1 Teaspoon Coriander Powder
8) 1 Teaspoon Red Chilli Powder
9) 1/2 Teaspoon Turmeric Powder
10) Salt to taste
11) 1 Tablespoon Ginger Garlic Paste
12) 1 Teaspoon Green Chilli Chopped
13) Fresh Coriander Leaves Chopped
14) 1 Lemon Juice
15) 2 Tablespoon Oil

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* In a wok heat oil and crackle jeera seeds
* Add Ginger Garlic paste and green chillies and cook for a minute
* Add onions and saute till they turn translucent
* Add Tomatoes and cook till they go soft
* To make tomatoes soft quickly add salt
* Add Salt, red chilli, Turmeric powder, and saute for few minutes
* Add Coriander powder and Jeera powder
* To the masala add chopped capsicum and cook till they are half done
* Finally add paneer cubes and cook till its done
* Turn off gas and add lemon juice and mix well
* Garnish with coriander leaves and serve hot with chapatis or nan


Monday, November 3, 2014

MOONG DAL


INGREDIENTS:
1) 2 Cups Green Whole Moong Dal
2) 2 Tablespoon Ghee/Clarified Butter
3) 1 Teaspoon Jeera Seeds
4) 1 Teaspoon Turmeric Powder
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Garam Masala
8) Salt to taste
9) 1 Onion Chopped
10) 1 Tomato Chopped
11) 1 Tablespoon Ginger Garlic Paste
12) 1 - 2 Bay Leaves
13) 2 - 3 Cloves/ Long
14) 2 - 3 Elaichi/Cardamom Pods
15) Fresh Coriander leaves Chopped for garnishing

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi
* Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes
* Add Chopped onion and when it turns translucent, add chopped tomatoes
* Add Salt and cook for few minutes till tomotoes become soft
* Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder
* Finally add Moong dal and add 6 Cups of water
* Close lid and cook for 4 - 5 Whistles of cooker
* When cooled, open lid to check if done and if there is enough water
* If dal still not done, close lid for 2 more whistles
* When done, take out `in a bowl and garnish with fresh coriander leaves
* Serve with hot chapatis or nan or parathas


Monday, October 20, 2014

PALAK PANEER


INGREDIENTS:
1) 2 Bunches Palak/Spinach Leaves
2) 250gms Paneer/Cottage Cheese
3) 2 Onions Chopped
4) 2 Tomatoes Chopped
5) 1 Tablespoon Ginger garlic paste
6) 1 Green Chilli
7) 1/2 Teaspoon Turmeric Powder
8) 1 Teaspoon Coriander powder
9) 1/2 Teaspoon Garam Masala
10) 1/2 Teaspoon Red Chilli Powder
11) Salt to taste
12) 1/2 Cup Fresh Cream
13) 1 Tablespoon oil

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Cut the paneer into cubes or small triangles and keep aside
* Wash the palak and boil it for 5 min with 1/2 cup water
* Make puree of this boiled palak and keep aside
* In a wok heat oil, add onions and saute till they change color
* Add ginger garlic paste and cook for few minutes
* Add turmeric powder and red chilli powder
* After cooking for a minute add tomatoes, cook till they become soft
* Add coriander powder and garam masala powder
* Add Palak puree and salt and cook for 10 minutes
* Finally add paneer and cook for a minute
* Serve hot with parathas and chapatis
* Before serving add a dash of fresh cream on the palak paneer


Wednesday, October 15, 2014

LACHCHA PARATHA



INGREDIENTS:
1) 2 Cups Whole Wheat Flour
2) Water for Kneading
3) 1 Cup Ghee/Clarified Butter
4) 1 Teaspoon salt

PREPARATION TIME: 20 minutes

HOW TO PREPARE:
* In a large bowl take 2 cups of flour and add salt, mix
* Add water little by little and knead it into a smooth ball/dough
* Divide the dough into equal portions of 10 balls
* With a rolling pin roll one ball into a flat disc
* Apply ghee on the disc with the help of a brush
* Sprinkle some dry flour on the disc
* Fan fold the disc, then roll it into a flat ball, as shown in picture
* With help of little dry flour roll the ball again into a disc
* Cook on tawa or hot plate till brown spots appear on a side
* Its time to change the side, cook the other side too
* Apply ghee on both sides and cook for a minute on each side
* Done! Serve hot with curries, chicken dishes, vegetables etc
* You can add black pepper or ajwain/carom seeds for more flavours


Sunday, August 3, 2014

ALOO GOBHI LEFTOVER PARATHAS



Parathas are the favourite breakfast in my home, but today we had loads of work to finish as we had shifted to a new place so prepared this easy fast and tasty parathas. I used leftover aloo gobhi sabzi and it really tasted heavenly! Thought of sharing with everyone so that all my friends can make use of leftovers!

INGREDIENTS:
1) 2 Cups Wheat flour/Atta
2) Water to knead the flour
3) Aloo Gobhi sabzi (leftover)
4) Salt to taste
5) Red Chilly powder to taste
6) 1 teaspoon dried Mint Powder
7) 1 Green Chilly chopped
8) 2 Teaspoons of oil to knead
9) Ghee/Clarified butter for parathas
10) Butter/ Curd to serve with

PREPARATION TIME : 15 Minutes

HOW TO PREPARE:
* To prepare aloo gobhi(Potato Cauliflower) vegetable you can follow link below
* http://me-as-chef.blogspot.in/2013/12/aloo-gobhi.html
* I used leftover aloo gobhi ki sabzi
* In a big bowl take flour, add salt and 2 teaspoon oil
* Add little by little water and knead it into a ball
* Keep it in fridge for half an hour before using it
* In a separate bowl take aloo gobhi, add salt, red chilly and mint powder
* Add Chopped green chillies, mix and mash the vegetable a little
* Make balls of the kneaded flour and roll each ball in circles of 5" diameter by rolling pin
* Put 1 tablespoon aloo gobhi mix on the circle, Bring the edges together and press down
* Dust the working place with flour and roll the dough into a 7 - 8" diameter
* Place the parathas on tava or griddle and cook both sides for 2 - 3 mins till small brown spots appear
* Then add ghee as required on both sides and cook again for 1 - 2 mins
* Take it off from tava and serve hot with butter or curd

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