Sunday, February 26, 2017

Malai Kofta

Malai Kofta 
************

A simple no onion no garlic dish....
For the koftas 
:
300 gms paneer
2 tbspn grated khoya
1 tbspn roughly crushed cashew
1-2 tspn finely chopped raisins
1 tspn finely chopped Green chillies
Chopped coriander leaves
2 potatoes boiled
Cornflour
Salt
Cardamom powder
Mix everything and make koftas. Deep fry and keep aside.

For the gravy :

Mix ginger , green chilli and a handful of cashews in a bowl with half cup water for 5 mins. Let it cool. Take 2 tspn of poppy seeds and soak in warm water. Then make a fine paste of the cashews , green chilli , ginger , poppy seeds and around 2 -3 tspn khoya. Mix 1-2 tspn curd to the paste.
Heat oil in a pan and add tej patta. Add the paste and saute on low heat so that it doesn't turn brown. Keep sautéing on low flame. In between if you feel it's sticking to the bottom keep sprinkling water. Now once the rawness is gone add milk and let the gravy boil. Add Dhania pwd, kitchen king masala, salt and sugar and some more cardamom pwd to the gravy. Once you get the desired gravy add garam masala, cream and ghee and let it cook for another minute. Lastly add the koftas just before serving and garnish with coriander leaves.


Sunday, February 19, 2017

Banarasi Chuda Matar


Today evening I made Banaras ka Chuda matar from Her
www.banaraskakhana.com  Website.

I love her recipes and Love her desi Indian touch .

Her recipe


Banarasi Chuda matar

Ingredients


thick variety of chiwra/pohe/flattened rice flakes 1.5 cup
peas 2 cup
cumin seds/sabut jeera 2 tsp
ginger 2 inch piece, finely chopped
green chillies 4 finely chopped
green coriander 1 cup, finely chopped, stems and leaves separated
lemon juice 3 tbsp/lime juice 1 tbsp or to taste
sugar 1-2 tsp depending on how fresh are the peas
black pepper powder 1 tsp
garam masala powder 1.5 tsp[without coriander powder]
salt to taste
milk 1/2 cup
cream 1/2 cup[optional]
ghee 2 tbsp


preparation


Rinse the chiwra through a strainer, drain well and soak in milk and cream for 10 minutes [less if it is finer].
Heat ghee in a pan and add cumin/jeera into it, add in the ginger and green chilies when the jeera crackles,after a few seconds add in the powder masalas. Stir and immediately add in the peas with sugar and salt, stir, add the coriander stems and add 1/2 cup of water and cook covered on medium heat until the peas are done. Open the pan, there should be still some water left, add in the soaked chiwda and mix well, fluffing it up.
Serve garnishing with dry fruits

Saturday, February 18, 2017

MUSHROOMS CHILLA CREPES by Chef Ranvir Brar

Time for some healthy breakfast and time to pick up Ranvir Brar's book again .
I love this boooooook
 
I have used ketchup instead of tangy chutney.
COME INTO MY KITCHEN
Chef Ranvir Brar
 
His rec ipe
 
 
MUSHROOMS CHILLA CREPES

INGREDIENTS
For the Chillas
1 cup gram our (besan)
2 tbsp green coriander, chopped
tsp baking soda
Salt to taste
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp oil
For the Filling
cup mushrooms, chopped
cup cottage cheese (paneer), grated
cup fenugreek (methi) leaves, chopped
1 tbsp oil
1 tsp carom seeds (ajwain)
cup onion, chopped
cup tomatoes, chopped
1 tsp red chilli powder
1 tsp asafoetida (hing)
1 tsp turmeric powder
Salt to taste
For the Chutney
10 dried figs, chopped
1 tsp oil
tsp cumin seeds
1 tbsp sugar
1 tsp vinegar
Up to 1 cup water
METHOD
For the Chillas: To prepare the batter, combine the gram our, chopped coriander, baking soda, salt, red chilli powder and turmeric powder in a bowl. Add water and mix well. Rest the batter for 20 minutes.
For the Filling: Heat the oil in a pan. Add the carom seeds and chopped onion. Saut for 2 minutes. Then add the tomatoes and fry for a minute. Add the red chilli powder, turmeric powder and asafoetida; stir-fry. Once the raw smell is gone, add the mushrooms and saut on medium heat for 3-4 minutes. Once it dries out, add the grated cottage cheese and chopped fenugreek leaves. Mix gently till combined. Add salt and check seasoning. Remove from heat and cool. Transfer to a plate and keep it in the fridge to chill. Once chilled, remove from the fridge. Meanwhile make the chutney.
For the chutney: Place the dried gs in a small bowl and pour cup boiling hot water over it. Leave it aside for 10 minutes to rehydrate and become soft. Heat the oil in a small pan. Add the cumin seeds and allow to crackle. Place the softened gs in the pan with the sugar, vinegar and soaking water. Cook on medium heat, stirring all the while till it becomes a smooth, thick chutney. Adding up to cup more water if required.
Assembly: Brush the same pan with some more oil and heat. Pour a ladleful of batter onto the hot pan and swirl to spread out into a crepe. Cook till golden on one side, ip over. Spoon some of the lling on one side and fold the crepe to form a semi-circle. Then fold the crepe again into a triangle. Once done, transfer to a plate and keep aside. Repeat with the remaining batter. Arrange three crepes on each plate, with their tips facing one direction. Spoon some of the chutney over, garnish with sprigs of coriander.


 

Thursday, February 16, 2017

Stuffed Aloo tikki

Stuffed Aloo tikki



Ingredients


1/2 cup boiled green peas
1 cup boiled and mashed potatoes
1/2 cup small cubed paneer
2 breads soaked in water and squeezed. 

2 tbsp fine flour

Few chopped green coriander leaves

1 tsp Chaat Masala

2 green chillies, 

oil  for frying

2 Tsp grated ginger

Salt

Red chilli flakes

Cumin seeds


Method

In a bowl combine peas, mashed potatoes, cubed paneer and all spices, corriander, ginger . Add squeezed bread and fine flour . Mix like a dough
Shape them into tikkis.
Heat oil in non-stick frying pan and fry



Tuesday, February 14, 2017

Breakfast Cutlets

Valentine special




Breakfast Cutlets 

Ingredients


Boiled and mashed potatoes 1 cup
Very fine chopped veggies ( capsicum, onion, carrot, etc ) 1 cup
Chopped corriander handful
Bread crbs 1/2 cup
Fine flour 3-4 tbsp
Grated ginger 2 tbsp
Cumin seeds 1 tsp
Salt
Pepper
Poha (beaten rice ). 1 cup

Method

Mix potato and veggies in big bowl. Add spices , ginger and corriander . Mix in bread crumbs and flour.

Mix well

Soak Poha on water for ten mins . Squeeze water from Poha and spread in a plate

Make hear shaped cutlet from potatoes mixture

Place over Poha and let Poha stick we'll all over Heart .

Fry in hot oil. . Serve with ketchup

Saturday, February 11, 2017

Masala French sandwich toast

Masala French sandwich toast

Ingredients

Bread slices 4
Chopped veggies ( mushrooms, onion, capsicum etc) one cup
Garlic chopped 2 cloves
Grated cheese
Egg 2
Chopped corriander handful
Salt
Pepper
Oil
Method
Sautee chopped veggies and garlic in butter till cooked . Add salt n pepper
Beat eggs in bowl. Add chopped corriander. Add salt and pepper
Take bread slice .
Add cooked veggies and add grated cheese . Put another slice on top.
In a plate add egg mixture .
Carefully dip sanwitch over egg mixture .
In a non stick tawa , add 2 Tsp oil and heat . Cook sandwich on both sides till crunchy brown .
Enjoy

Tuesday, February 7, 2017

Mirchi Palak

Mirchi Palak

Ingredients

Spinach 1 kg
Corriander leaves handful
Green chilli 3-4 crushed
Red chilli flakes 1 tsp
Corriander powder 1 tsp
Cumin seeds 1 tsp
Salt
Turmeric 1 tsp
Garlic crushed 2 tbsp
Curd 1/2 cup
Method

Wash Chop fine spinach and corriander leaves . Keep aside .
Heat mustard oil in kadai till smokey .
Add cumin seeds and garlic . Stir fry till pink colour .
Add spinach and corriander leaves and crushed green chillies .
Add all spices .
 Stir fry at medium heat till spinach cooked and oil leaves sides .
Add salt to taste
Add curd and again bhuno till oil leaves sides . Keep stirring in the process.
Add chopped green chilli if you want more hotness.
Note :- the whole cooking process to be done in wok uncovered

Sunday, February 5, 2017

Home made coffee

Home made coffee

The secret of my home made 

Milky , Frothy , creamy hand beaten Coffee.


Ingredients

(For one cup of coffee)
Nescafe Coffee 1 tsp
Sugar 2 tsp
Full fat milk 1 cup
Method
In a glass add coffee and sugar. Mix well . Add two drops of water.
With the help of spoon , beat coffee till it reaches light mustard shade and doubles in volume . The sugar should well mixed in Frothy mixture .
Boil one cup milk with little sugar.
Put Frothy Coffee mixture in cup first. Pour boiled milk slowly .
Mix the milk with spoon gently .
Sprinkle chocolate pwdr if you like
Enjoy best coffee (home made) if you are coffee lover

Friday, February 3, 2017

Hare pyaj aur aloo ki sabzi



Hare pyaj aur aloo ki sabzi

Ingredients

3 potatoes
Half kg spring onion
Cumin seeds 1 tsp
Red chilli flakes 1 tsp
Salt
Turmeric powder pinch
Garlic crushed 2 tbsp
Oil
Method
Wash peel and cut potatoes in cubes
Wash and cut spring onions .
First separate the white bulb part with tender green part from all the long leaves .
Peel the bulb and cut in roundles and keep separate.
Cut the long leaves discarding the ends and chop them fine and keep aside.
In wok, heat oil. Crackle cumin seeds
Add garlic , when get pinkish , Add potatoes and stir fry at medium heat till crispy . Add salt , red chilli flakes and turmeric powder and stir for two secs .
Then add chopped green leaves and cook till they get stir fried and soft .
At last add white part of spring onion. We do not want to cook them full.
Let it be crunchy keeping onion flavour intact .
Switch off the flame and serve with rotis.
Don't make it like saag.

Bun tikki

Old times never get fade from over memory We remember them a lot and crave for that non branded  street foods which we have  relished...