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Wednesday, June 17, 2009

PURAN POLI


PURAN POLI
Puran Poli-a delicacy prepared on any festive occasion in Maharashtra and Gujarat. Its one of the favorite dishes of my family. I got this recipe from my Mother... My mother prepared this dish slightly different. As it is cooked in Uttar Pradesh. In UP Puran Poli is not sweet in taste.

Ingredients:

For the Filling:
Chana dal: 2 cups
Cardamom powder: 2 tsp
Turmeric Powder: 1 tsp
Red chilly Powder: ½ tsp
Dry Red Chilly: 1-2
Cumin Seeds: 1tsp
Asafoetida: a pinch
Salt: to taste

For the Dough:
Wheat flour: 3 cups
Oil: 2 tsp
Water: for knidding
Salt to taste

METHOD:
  • Soak the Chana dal for 2-3 hours.
  • Boil the soak Chana dal for 15-20 minutes and then mash into a soft paste.
  • Heat little oil in kadhai add cumin seeds, dry red chilly, asotedia.and add the dal mixture
  • Add Salt, turmeric powder, cardamon Powder red chilly powder and mix it well and cook it further for 2-3 minutes. The mixture should be like loose dough which could be spreadable.
  • Cool, divide into 10-15 portions and keep aside.
  • Mix refined flour, oil, water and salt. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into15 equal portions
  • With greased palms, take one portion of dough and flatten it into a disc of the size of the palm.
  • Place a ball of Chana paste in the centre and fold the disc from all sides to cover the paste completely.
  • Flatten the dough and roll again into a 100 mm. (4") diameter circle
  • Cook on a tava over a medium flame till golden brown in color on both sides.
  • Apply ghee or butter on both sides and serve hot with chutney
  • Repeat for the remaining dough and filling.

Saturday, June 13, 2009

PANEER BUTTER MASALA

This is a very famous north Indian dish. It tastes very rich and delicious.Cooking time: 20 minutespreparation time: 30 minutes
Ingredients:
Paneer: 250 gm
Onion: 3 (blanched and purred)
Tomato puree: 4 tsp
Ginger-garlic paste: 1 tablespoon
Butter : 3 tablespoon
Milk Powder : 6 tsp
Cashew nut paste - 2 tsp
Milk: 1/4th cup
Fresh cream: 2 tablespoon
Red chilly Powder: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Coriander powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Salt: to taste
Garam masala powder: 1 teaspoon
Finely chopped coriander for garnish
METHOD
  • First cut the paneer into medium flat pieces. Deep fry these Paneer and keep aside

  • Take a pan and heat with butter. Then add onion puree. Sauté until the puree color changes to light brown color.

  • Now add ginger garlic paste. Fry till raw smell disappears.

  • Add Red chilli powder, Turmeric powder, Cashewnut paste, tomato puree all masala powders and salt to taste and fry 2 minutes. till the oil separates from the gravy.

  • Add milk ,milk powder (dissolved in warm water) and fresh cream and keep it on low flame for 2 minutes ,if required add water as per you like gravy.

  • Add paneer and remaining butter and Garam masala to the gravy .

  • Garnish with chopped coriander.

  • Serve hot with simple Chapati or naan.

Friday, June 12, 2009

VEGETABLE PANEER ROLL

VEGETABLE PANEER ROLL Ingredients For the stuffing: Carrot - 3 nos. (Cut into small cubes) Beans: 8-10 Capsicum: 2 (finely chopped) Paneer: 1 cup (grated) Onion - 2 (chopped) Green chillies - 5 (chopped) Soya sauce – 1 tsp Tomato Sauce: 12 tsp Green Chilly Sauce: 1 tsp Red Chilly Paste: ½ tsp Ajinomoto - a pinch Cheese: ½ cup (grated) Ginger and garlic paste - 1 tsp. Salt as required Oil as required For the dough: Maida - 2 cups Oil and salt as required METHOD:
  • Knead the dough using all the ingredients and keep it aside for 1/2 hour in a thick bottomed pan.

  • Heat the oil; put the chopped onions and green chillies. Fry for 1 minute,

  • Add the cubed vegetables, grated paneer.Mix well

  • Add ginger - garlic paste, Tomato sauce, green chilly sauce, red chilly paste, soya sauce, ajinomoto and salt. Mix it well

  • Add grated cheese. Cool it covered till cheese melts

  • Mix it well and Cook it for another three minutes. Let it cool.

  • Now roll the dough like a thin chapathi. Prepare the chapatti using little oil. Keep the prepared chapathi aside.

  • Spread rotis on a platter. Add the vegetable just prepared. Add tomato sauce, onions over it and fold it like an envelope.

  • Heat tawa; add a spoonful of ghee or butter and shallow fry the envelopes one by one...fry till they are nice and crisp. Serve hot.