Masala chai

Serves: 2 cup

Ingridient for spice mix

.1/2-inch cinnamon stick

. 4-5 cardamom pods 

.1½- inch dried ginger                                                              

. 5- black paper     

.4-5- whole cloves

METHOD

1.Grind together cardamom, cinnamon stick, dried ginger,black paper,cloves  with mortar and pestle or coffee/spice grinder.

2.Bring milk just to a simmer in a  heavy pan. Stir or add sugar, ground spice mixture, ginger. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors

1. Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and boil for little bit.                                  
2. Pour tea through a fine-mesh sieve into hot milk mixture  and cook over low heat 1 minute. Stir before serving.

Dahi bhalla

Ingridient

1 cup, urad dal without skin, washed, soaked for 3 hours

moong dal - 1 cup, soak for 3 hour

Ginger - I inch

curd - 2 cups, thick yogurt

Salt to taste

oil for deep frying

For dahi bhaala chaat

Sweet tamarind chutney - 1/2 cup

Water - 1 1/2 to 2 cups

Powdered sugar - 1 1/2 heaped tbsps

Red chilli powder - 1 heaped tbsp, approx

Roasted cumin powder - 1 heaped tbsp, apporx

Chaat masala powder -1 heaped tbsp, approx

Pomegranate seeds - 1/2 cup

Green chutney - 3/4 cup, approx

Fresh coriander leaves for garnish

Sev for garnish

Green chilies - 2 to 3

Method

 1.Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase.. . Remove to a wide bowl.  beat the batter for a good 5 mts till it is airy and light.

2.Pre-heat oil in a deep frying pan, slowly drop small sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.  

     

3.Remove these deep fried vadas into a bowl of luke warm water and place them in it for a             Remove and gently press between your palms so that excess water come out. Keep them aside.

4.Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.

5.Beat curd well till smooth and add the water as required, 1/4 tsp red chilli pwd and 1/4 tsp cumin pwd and salt to taste.

6.Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely.

7.Chill the vadas for sometime before serving. At the time of serving, take3-4 vadas and place them in a serving plate, pour 2 tbsps of green chutney followed by 2 tbsps of sweet imli chutney, sprinkle some chaat powder, roasted cumin powder and and garnish with sev, fresh coriander leaves and pomegranate seeds.

phirni

Ingridient

Basmati Rice - 1/2 cup
Full Cream Milk - 1 kg
kismis-1/3 tbsp
Saffron - 4 strands
Cardamom powder - 1/4 tsp
Chopped  Nuts - for garnish

sugar-1 cup

Method


Wash the rich thoroughly & soak in water for about 2 hours. The grains will get longer & white. Drain the water & spread all the rice in a thin layer on a paper towel. Set aside till completely dry to touch. The best way would be to leave it overnight.

Soak the almonds in the water overnight. Peel the almonds. Slice them fine.
Peel the cardamoms & take out the seeds.
Take the dry rice, & the cardamom seeds & dry grind till the rice becomes a powder. It should NOT be as fine as sugar. It should be  like coarse rawa/semolina. Keep aside.
Take 1/2 cup of warm milk, and add the saffron to it. Allow it to soak for about 10 minutes.
Take a thick bottomed pan. Combine all the milk  and heavy cream and simmer at low heat till it reduces a little bit in amount .make a thick consistency ..now firni is ready


 

 add  the slice almond and makhana .boil and boil ..............till thick consistency .once cook the rice
Add the sugar & boil some more. If you want the Firni/Phirni thicker, keep simmering while stirring frequently, till it reaches the desired consistency.








Switch off the heat, & add the Rose water.
Top it with more saffron strands if you want. Chill for at least 4-5 hrs  before serving it. 

kadhai paneer

Ingredient 

Ingridient

• Coriander seeds - 1 tablespoon
• Dried red chilies - 4, broken and seeds removed

For gravy

    

Oil - 2 tablespoons

Onion - ½ cup, finely chopped

Garlic paste - 1 tablespoon

Tomatoes - 2  cups, finely chopped

Tomato - 1, pureed

Garam Masala - 1 teaspoon

Kasoori methi (dried fenugreek leaves) - 2 teaspoons

Salt - to taste

Water - 1 cup

Capsicum or bell pepper - ½ cup, cubed

Paneer -  250 grams, cubed

cream  - 3  tablespoons

Cilantro or coriander leaves - finely chopped

Method

1. Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. As it toasted you will get nice aroma of coriander seeds. also chillies will get darker in color. Remove it to a plate or bowl and let it cool completely.

      Method

1. Once cooled, grind into a powder using spice grinder In the same pan heat the oil on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the process. Cook them till it gets translucent.
2. Add garlic paste. Alternately you use freshly grated garlic.
3. Mix and cook for 45 seconds. or till the raw smell goes away.
4. Add ground spice powder. Stir and saute for a minute.
5. Add chopped tomatoes, capsicum and remaining salt. Mix well and let it cook.
6. It will start to leave its water and will get soften. Keep mashing the soften tomatoes
7. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
8. Then add pureed tomato.
9. Mix it well. Instead you can use 2 tablespoons of store bought tomato puree for brighter color.
10. stir in garam masala and kasoori methi. Cook till again it leave the sides. And oil should ooze out.
11. Add 1 cup of water or as required to make gravy consistency.  so it gets cooked.
12. Add paneer. stir gentlly
13. Finally add cream
14. Stir well and let it come to a boil. Then turn of the gas heat. If you like sprinkle some chopped coriander.
    3.3.3077

besan chilla

 

  

Ingridient                   

Besan (gram flour)- 200 gm (2 Cups)

Cauliflower-  1 cup (grated)

Green chilly - 1

Ginger - 1 inch long piece.

Tomato - 2 medium-sized.

Hing - 1 pinch

Red Chilly - 1/4 tea spoon.

Salt- according to your taste

Coriander  Powder - 1 tea spoon

Green Criander - 1tbsp

Method

1. Combine the besan, , onion, green chillies, tomato, red chilli powder, chat masala, coriander powder and salt in a bowl.
2. Add water to make a spread like batter.
3. Now heat a non-stick tawa and pour a ladle of the batter and spread it like a dosa.
4. Pour 1 tsp of oil on the sides, and cook on medium flame until the side is golden.
5. Now turn it upside down and cook the other side till it turns to brown in colour and crispy.
6. Serve hot with ketchup or green chutney.

malai kofta

    Malai Kofta is a indian  dish.   It is a rich dish perfect for   special occation..                     

                                              

                                                            

                                                            serving 4

                                                   Ingredients needed

                                                             mixed vegetable-1 cup
                                                             mashed potato -2 or 3

                                                             paneer -250 gm

                                                             Coriander powder -2 tsp
                                                             Cumin powder -1 tsp
                                                              Red chilli powder -3/4 tsp
                                                              Cashew nuts -1 tbsp (finely chopped)
                                                              Coriander leaves - 2 tbsp finely chopped
                                                              Cornflour - 3/4 tsp
                                                              Salt as needed

                                                              oil -4tbsp

                                       

                                      Ingredients for the sauce

                                                         
                                                                  Ginger-garlic paste -1 tsp
                                                                  Tomatoes -3  

                                                                  onion-3
                                                                  Turmeric powder -1/4 tsp
                                                                  Cumin powder-1 tsp
                                                                  Coriander powder - 2 tsp
                                                                  Red chilli powder - 3/4 tsp
                                                                  Salt as needed
                                                                   masala powder - 1/2 tsp
                                                                   cream -1 tbsp

                                                                   Cashew nut - 1 tbsp.  powdered

                                                               

                                                                 seasoning

                                           

                                                                      oil -1tbs

                                                                      coriander  leaves

Preparation

Boil vegetables or pressure cook vegetables for 2 whistles. I kept beans, carrot and peas in a vessel without water, closed it with a lid and kept potatoes on top and pressure cooked for 2 whistles. In this method there is less moisture in the vegetables. (Don't forget to add water in the pressure cooker).Whichever method you follow, put the vegetables in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking.

Grate paneer and keep it ready.

 method                                                                                                                          

In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.

Divide the mixture equally and make balls.

Roll the balls in cornflour. This is done to absorb any moisture left.

Heat oil and fry the koftas in batches on medium heat until golden brown.

Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

prepare the sauce-

Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning.

Add ginger garlic paste and saute for a few more minutes.

Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool. Add salt required. (remember we already added salt to the onions)

Once it cools, blend it to a fine paste.

Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

Add 1 cup of water, cream, cashew nut powder and bring it to boil on low flame.

Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

Sprinkle garam masala and finely chopped coriander leaves.

Serve hot with chapati or naan.

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