Kaddu Ki sabzi

KADDU KI SABZI

Ingredients:

Kaddu (Ponpkin): 500 gms ( peeled and cubed)

Dry red chillies:3

Fenugreek Seeds: 1/2 tsp

Cumin seeds:1/2 tsp

Turmeric Powder:1/2 tsp

Red chilly Powder:1/2 tsp

Dry Mango Powder (Amoochar): 1 tsp

Garam Masala Powder:1/4 tsp

Coriander Powder:1/4 tsp

Sugar: 1 tbsp

Mustsrd Oil: for Cooking

Asafetida (Hing): a pinch

Salt: To Taste

Method:

• 
  
  Boil kaddu with water for 10 min minutes till kaddu becomes soft.
• 
  
  Heat mustard oil in kadhai
• 
  
  Add Cumin and Fenugreek Seeds and fry till spluttering stops.
• 
  
  add hing and dry red chillies and let them fry for a half a minute.
• 
  
  Add turmeric powder and then add boiled kaddu. Mix well and allow it to cook coverd for 5 minutes.
• 
  
  Remove the lid and add all dry masala. Mix well
• 
  
  Cook it uncovered for another 5 min.
• 
  
  Garnish with Coriander Leaves and serve with Puran Poli.

PURAN POLI RECIPES:http://pratsrecepies.blogspot.com/search/label/Parathas%20nad%20Puris

DAL MAKHANI

DAL MAKHANI

Dal makhani is a delicacy from the state of Punjab in India.Dollops of fresh cream and butter are trademark of daal makhani. It is garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab.

 

Ingredients:

Black urad dal: 200 gms

Rajma:50 gms

Medium sized tomatoes: 4 (made into a puree)

Medium sized onions: 4 (finely chopped)
Ginger-Garlic-Green chillies Paste: 3 tbsp
Turmeric powder:1/2 tsp
Cinnamon : 2 sticks
Black cardamom: 1
Red chilli powder: 2 tsp
Dhania Powder: 2 tsp
Garam Masala Powder: 1 tbsp
Roasted cumin seed powder: 2 tsp
Fresh cream/ malai: 10 tsp
Pudina Leaves/Mint: to garnish
Sufficient water to boil the dal
Bay leaves:2
Ghee: 6 tbsp
Curd: 4 tbsp
Cloves: 4
Butter: 3 tbsp
Refined oil: 10 tbsp

Method:

• Wash, soak the dal and rajma in sufficient water for 8 hours or overnight.
• Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger-garlic-green chillies paste and 1 tbsp ghee.
• Pressure cook first on a high flame.
• Simmer for 30 minutes or cook till the dal is done
• Now add cream and curd to the daal
• Lightly heat the butter and refined oil in a kadai.
• . Add onions and Saute on a low flame till the onions turn pink.
• Add remaining ginger-garlic greenchillies paste and saute for few minutes.
• Add red chilli powder ,dhania powderand cumin seed powder.
• Saute on a low flame till oil separates.
• Add the tomato puree and mix well.
• Now add cooked dal to this mixture
• Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.Don’t forget to stir the dal inbetween as it tends to stick to the bottom of the pan
• Garnish with fresh cream or malai,butter and mint leaves.

• Serve hot with hot phulkas, steamed rice and onion rings
  
  
  
  

CARROT CAKE

Carrot Cake:

This carrot cake I prepare for my niece who has just completed her 1 Year. She likes the cake very much.

CARROT CAKE

Ingredients:

Maida (Flour): 2 cups

Powdered Sugar: 1&1/2 cup

Baking Powder: 1/2 tp

Carrtot: 6-8 (peeled & grated)

Baking Soda: 1/2 tsp

Nutmeg Powder: 1 tsp

Cinammon Powder: 1tsp

Cloves Powder: 1/4 tsp

Mixed Dry Fruits:1/2 cup((Raisins,Cashewnuts,Badam,pistachio)

Curd: 1/2 cup

Butter: 1/4 cup(kept at room tempeature)

Refined oil: 1/4 cup

Method

• Sieve together Maida,Baking Powder and Baking soda at least 3-4 times. Keep it aside.
• Beat together butter,refined and Powdered sugar till it becomes smooth and creamy.
• Add nutmeg powder, cloves powder and cinammon powder.Mix well.
• Add curd into this mixture and beat the mixture for about 5 minutes.
• Slowly add maida mixture to the above. Mix all the ingredients well,stirring in one direction only.
• Add grated Carrots, finely chopped fry fruits & mix it well.
• Beat well and stir in one direction only.
• Grease a cake mould with refined and maida.
• Transfer the cake batter into the greased cake mould.
• Heat pressure cooker for 5 minutes.
• Put the Cake mould into it.
• Cover the pressure cooker with the lid after removing whistle and rubber.
• Put the cooker on a low flame and let the cake by itself for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Cut them into pieces and serve hot or cold according to your choice

Paneer Rijala

Paneer Rijala

Ingredients:

Paneer: 250 gms (Cut into medium cubes)

Cashew nut Paste: 2 tbsp

Dry Red chilly: 3-4

Garlic-ginger-green chillies paste :1 tsp

Onion: 2 (Large cut into halves)

Tomatoes: 2 (Blanched and made into puree)

Green cardamons: 3

Cloves: 2

Cinmon sticks: 1"inch

Bay Leaves: 1

Sugar: a pinch

Turmeric Powder: 1/2 tsp

Red chilly Powder: 1/2 tsp

Cumin seeds: 1/2 tsp

Cumin Powder: 1/2 tsp

Coriander Powder: 1/2 tsp

Salt: to taste

Milk: 2/3 cup

Oil : for cooking & frying Paneer

Method:

• Heat oil in a pan, add onions,green chillies and when onion start changing its colour to brown.,turn off the flame and take the onion into a bowl.Allow it to cool down and grind them into a smooth paste.

• Heat oil in a kadhai and shallow fry paneer till they becomes golden brown and keep them aside.

• In remaing oil add sugar. When sugar becomes golden in color then add bay leaves,dry red chiilies,green cardamon, cinmmon sticks,cumin seeds,cloves and fry them for a while

• Add onion paste, ginger-garlic green chillies paste and fry till the oil start leaving from beside

• Add turmeric powder,dhania powder, red chilly powder,cumin powder, cashew nut paste and fry for another 5-8 minutes

• Add salt and tomatoes paste.

• Add milk and bring it boil.

• Lower the flame and allow the gravy to thickens

• Add fried paneer.Mix well.

• Serve hot with roti or kulcha

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