Potatoes in Spinach Gravy

Potatoes in Spinach Gravy

Ingredients:

Spinach - 2 cups (leaves only)

Potatoes: 4 (Peeled,cubed and deep fried) 

Note: You can also use half boiled Potatoes

Onion - 1 Large finely chopped & 1 Small (for grinding)

Tomatoes - 1 medium

Garlic - 3 cloves

Green chilly  - 2

Cumin seeds - 1 1/2 tsp

Turmeric - a pinch

Red chilly powder - to taste

Garam Masala: 1/2 tsp

Coriander Powder:1/2 tsp

Cumin Powder: 1/2 tsp

Salt - to taste

Sugar - 1/2 tsp

Method:

• Discard the stalks of the spinach, retaining only the leaves.
• Clean the leaves by washing them under running water.
• Grind the the tomatoes,Kismis,almonds, one small onion to a fine paste.Keep aside
• Then, add half a cup of water and blanch the spinach in the microwave - this should take about 3-5 mins, and this  depend on the power of your microwave. Set aside to cool. For me it took about 4 mins.
• Once it cools down blend the spinach to a smooth puree. Keep aside.
• Next, in microwave proof bowl, add oil and heat it for 30 seconds. Add cumin seeds and garlic and microwave for a 30 seconds
• Then add the chopped onions and green chilli and microwave for 2 mins, stirring once in between. 
• Now add grinded paste,mix well and microwave it for 4-5 minutes, stirring twice in between. 
• Add the dry Masala,salt,sugar and the seasoning, microwave for another 3 mins.
• Add grinded spinach, fried potatoes and mix well.
• Cover and microwave for another 6 minutes,stirring twice in between and serve hot with jeera rice/rotis.

Kaju-Nutrella Bhuji

Kaju-Nutrella Bhurji

Ingredients:

Nutrella: 1 cup

Cashew Nut (Kaju): 10

Almonds (Badam): 10

Onion: 1 (large, finelly sliced in lengthwise)

Tomato: 1 (Medium,chopped finelly)

Green Chillies: 2-3 (chopped finelly)

Garlic: 3-4 Flakes ( Crushed)

Ginger: 1" ( peeled and grated)

Turmeric Powder:1/2 tsp

Red Chilly Powder:1/2 tsp

Coriander Powder:1/2 tsp

Garam Masala:1/2 tsp

Chaat Masala: 1 tsp

Kasuri Methi: 2 tsp

Water:1/2 cup

Asfotedia: a pinch

Cumin Seeds:1/2 tsp

Salt to taste

Oil for Cooking

Method:

• Cook Nutrella as per the packet instruction and once it cooled down roast it in oil for 2-3 minutes. Keep aside.
• Blanch cashewnut and almonds and keep it aside.
• Heat oil in a frying pan and add asfotedia,cumin seeds,crushed garlic,green chillies and onions.
• Fry till onion become transluent.
• Add tomatoes and fry till oil separates from behind.
• Now add turmeric powder,Red Chilly Powder,Chaat Masala,Kasuri Methi, coriander Powder and mix well.Cook till masala start leaving oil.
• Add1/2 cup of water and allow the gravy to Boil. Simmer the heat and cook for another 5 minutes.
• Now add nutrella and blanched almonds and Cashewnut.Add Garam Masala and Salt. Mix well and cook till water evaporates.
• Mix well. and garnish with coriander leaves.
• Serve with roti or chapati

Kadai Matar Paneer

Kadai Matar Paneer

Ingredients:

Cumin Seeds: 1 tbsp
Peppercorns:1 tbsp
DalChini: 2 (small pieces)
Vegetable Oil: 3 tbsp (For Cooking)
Onion: 2 (Medium,finelly chopped)
Tomato: 1 (Big,Finelly Chopped)
Ginger: 1tsp (Grated)
Red Chilly Powder:1/2 tsp
Kitchen King: 1/4 tsp
Garam Masala Powder: 1/4 tsp
Coriander Powder: 1/4 tsp
Fresh Cream: 1 tbsp
Milk:1/4 cup
Water: 1/3  cup
Paneer: 250 gms (cut into Small Pieces)
Green Peas:1/2 cup

Directions:

• Roast Together Cumin Seeds, DalChini and Peppercons. Grind the roasted spices to a Coarse Mixture. Your Spice Powder is ready and keep it aside.
• Heat oil in a deep-fry pan or on a kadhai on medium heat for about 2 minutes.
• Add finely chopped onions. Stir fry tilll onions are Transperent. Now add finely chopped Tomatoes aand grated ginger and fry till oil seperates from behind.
• Add Green Peas and sute it for another 5 minutes
• Add Spice Powder that we have Prepared and all other ingredients except Peas and Paneer and fry till 3-4 minutes on medium heat.
• Add Fresh Cream,milk and water in this stage and when the gravy starts boiling simmer the heat and let it cook for another 2 minutes.
• Add Paneer and mix well.
• Cover and cook till Liquid has evaporated, stirring occasionally.
• Serve hot with chapati

Paneer Manchurian

Paneer Manchurian

Ingredients for Marinating Paneer:

Paneer: 250 gms

Ginger Garlic Paste: 2 tbsp

Red chillies Paste: 3 tbsp

Soya Sauce: 2 tbsp

Tomato Sauce: 1 tbsp

Tomato: 2 

Vinegar: 2 tbsp 

Black pepper: 1/2 tsp

Salt: to taste:

Ingredients For Gravy:

Onions - 2 (slice lengthwise)

Green Capsicum: 1 (slice length wise)

Green chilly - 3 (sliced lengthwise)

Ginger & Garlic - Small piece.( Sliced into very small pieces)

Vinegar - 3 tsp

Cornflour - ½ tsp (mix it with water to make it paste

Soya Sauce - 1 tsp

Tomato Sauce: 1 tbsp

Cooking oil - For frying

Salt - To taste

Method:

• Boil 1 cup of water in a pan and add 7 dry red chilies. Boil for 2 minutes and turn off the heat and cover the pan for 10 min. Drain and reserve chili water and make a paste of red chillies with tomato. Your Red Chilly Paste is Ready. 
• Cut paneer into 1 inch cube.  
• In a bowl take 2 tsp of vinegar,2 tsp of soya sauce, 1tsp of tomato ketchup,2 tsp of  Red chilly Paste, 2 tsp of ginger garlic paste, little salt to taste and black pepper powder . Mix well and add paneer cubes into it.  
• Mix well and  marinate paneer in this for 15-20 minutes minutes

• Make a batter of cornflour and water. Make sure the batter is neither too thin nor too thick.  
• Heat enough oil in a kadhai for deep frying. Dip marinated paner pieces into cornflour paste and deep fries till it becomes golden brown.. Transfer into kitchen towel to absorb excess oil 

In a nonstick pan  add 2-3 oil, add onion and saute for 2 minutes. . One onion is half done and green capsicum and saute for 2 minutes.  
Now add ginger garlic paste and remaining red chilly paste we prepared. 
Add soya sauce 1 tbsp,vinegar,sugar and chilly water and reaminig corn flour paste. 
When mixture becomes thick add fried paneer .M ix well .Serve hot as stater or  add litter more water and u can serve it with fried rice.

Paneer & Oats Bhurji

Paneer & Oats Bhurji

Ingredients:

Oats: 3/4 cup

Fresh Grated Paneer: 1 Cup

Onion: 2 (finely chopped)

Milk:1/2 cup

Green chillies: 1 (finely chopped)

Carrot: 1 (Chopped finely)

Capsicum:1 (Finely chopped)

Capsicum:1 (finely chopped)

Cabbage: 1/2 cup (finely chopped)

Boiled Green Peas:1/2 cup

Tomato:1 (Finely Chopped)

Salt: to taste

Cumin Seeds: 1 tsp

Turmeric Powder:1/2 tsp

Kitchen King: 1/2 tsp

Black Pepper Powder:1/2 tsp

Red chilly Powder:1/2 tsp

METHOD:

• Heat oil in a pan,add green chillies,cumin seeds and finely chopped onions.
• Saute until the onions turn transparent
• Add all the vegetables and saute for few more minutes.
• Add all the dry Masala and cook for 1 minutes
• Add milk and bring it to boil.
• Now add oats and cook for 2 minutes on a low flame
• Add grated paneer, salt and pepper.
• Stir for few minutes until all ingredients are blend together
• Serve hot with Chapati or alternatively can be served as a roll or as a samosa filling.

Nimona

NIMONA

This pea curry or NIMONA is fondly eaten in UP in the winter season. I have learnt this recipe from my bhabhi who recently visited me in Bangalore. In UP people call it Nimona

This is a favorite recipe of my family members and the best taste comes in winters when farm fresh peas are availableThis one turns out a spicy recipe and goes well with rice or chapatti a/c to ones preference. I like it to have ith with rice


Ingredients:

Fresh Green Peas: 2 Cups

Potato: 1 (Cut into cubes)

Cauliflower: 1 cup (cut into Flores)

Ginger: 1”

Garlic: 8 Cloves

Green chilies: 31

Onion: 3 (Grind them into a paste)

Coriander Leaves: 1 cup (finely chopped)

Bay Leaves:1

Turmeric Powder: 1/2 tsp

Garam Masala Powder: 1tsp

Cumin Powder: 2 tsp

Coriander Powder:2 tsp

Red chilly Powder:1 tsp

Salt: to taste

Oil: for cooking

Oil: for deep frying Potato and cauliflower



How to Proceed


• Take the Peas and coarsely grind them in a grinder without water.


NOTE: Make sure that some of the peas are left whole. Keep the mixture aside.


• Make the paste of coriander leaves with little water and keep it aside.

• Make a paste of ginger, garlic and green chilies and keep it aside.

• Deep Fry Potato and cauliflower and keep it aside.

• In a small bowl add all the dry masala and little water to make it a smooth paste and keep it aside.

• Heat oil in a kadhai,put cumin seeds and bay Leaves and add ground peas paste.

• Fry this on a low heat for 8-10 minutes.

• When oil starts separating from beside add ginger Garlic green chilies paste, coriander leaves paste, onion paste, and salt and mix it well.

• Cook the mixture again for approx 5 minutes

• Add little water approx half cup.

• When the masala are done add all the dry masala paste and 1/ cup of water.

• When the masala are well done add 3 cups of water and mix well and bring it to boil.

• Once its start boiling simmer it and allow it simmer on low flame for 5-8 minutes.

• Adjust salt at this stage if required.

• Now add fried potatoes and caufliower and mix well and let it simmer on low heat for another 2 minutes.
• Take out it in a serving bowl and serve it with rice or chapati



Lauki Ke Kofte

Lauki Ke Kofte

Ingredients for the Kofta

Lauki: 500 gms (Peeled and grated)

Bread crumbs: 4 tsp

Besan: 1/4 Cup

Red Chiily Powder: 1/2 tsp

Corinder Powder: 1  tsp

Turmeric Powder: 1/2 tsp

Garam Masala: 1/2 tsp

Ginger-Garlic-Green Chillies Paste: 1 tsp

Oil for Deep frying Koftas

For the Gravy:

Onion: 4

Green Chillies:2

Ginger:1"

Garlic: 6-7 Cloves

Tomatoes: 3

Coriander Leaves: 2 tsp

Garam Masala: 1 tsp

Turmeric Powder:1 tsp

Cumin Powder: 2 tsp

Red Chilly Powder: 1 tsp

Cumin seeds: 1/2 tsp

Method:

• 
  
  Peel and grate the lauki.
• 
  
  Squeeze out the water. 
• 
  
  In a bowl mix together grated lauki, gram flour, bread crumbs,coriander leaves, turmeric powder,and little salt. Mix well.
• 
  
  Make small round koftas and deep fry till the koftas are golden. Keep aside.

• 
  
  Keep in refrigerator for 1/2 hour
• 
  
  Grind together onions, ginger,garlic and green chillies together
• 
  
  Make the puree from the tomato.
• 
  
  Heat oil in a kadhai. Add cumin seeds and grinded onion and saute it to light brown
• 
  
  Add all the dry masala and liittle water and mix and fry till the oil seperates from the behind.
• 
  
  Add the tomato puree.Mix well and cook till the gravy starts boiling and thicken
• 
  
  Add water and give a boil to make a gravy and allow it to simmer for 10 minutes 
• 
  
  Place the koftas in it and simmer for another 2 minutes
• 
  
  Garnish with coriander leaves and serve hot with rotis

• 
  
  
  
   

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

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

• 
 

Moongfali Wali Bhindi

Moongfali Wali Bhindi

Ingredients:

Moongfali: 1cup (Groundnuts)
Bhindi: 5oo gms
Onions: 2 (Large Finelly Sliced)
Tomatoes: 1 (Large Finely sliced)
Green Chillies:2 (Slit and finelly chopped)
Cumin Seeds: 1/4 tsp
Turmeric Powder:1/2 tsp
Red Chlly CPowder" 1/4 tsp
Coriander Powder: 1/2 tsp
Roasted Cumin Powder:1/2 tsp
Garam Masala Powder:3/4 tsp
Salt: to taste
Oil: for cooking
Coriander Powder: bunch (finely chopped)

Method:

• Shallow fry the moongfali till it chages its colour. Keep it in kitchen towel  to absorb excess oil and keep it aside.
• In a another pan heat oil, add cumin seeds.when it start crackling add green chillies and onion.Fry till onion becomes golden brown.
• Add Lady Finger and mix it well.Cover the pan with the lid and alllow the lady finger to simmer on medium heat for 10 minutes.
• Add sliced tomatoes, all dry masala and salt. Mix it well
• Stirring continously the vegetables for 5 minutes on large heat for 5 minutes.
• Add Fried ground nuts,coriander leaves,garam masala and mix it well.
• Allow it to simmer for another 5 minutes on medium heat or till the lady finger are cooked well.
• Turn off the flame and take out in a bowl and serve with chappatis.

Allor Gobhi Dum

Allor Gobhi Dum

Ingredient:

Potatoes: 8 (Large)

Cauliflower: 1 head ,broken into small florets

Onion: 2 (Large)

Onion: 1 (small finelly chopped)

Ginger-Garlic-Green Chilly Paste: 1 tsp

Tomatoes: 2 (Large)

Cloves: 5

Cinnamin: 4 sticks(21/2 cm each)

Mustard Oil: for deep frying potatoes and gobhi)

Bay Leaves: 2

Red Chilly Powder: 1 tsp

Turmeric Powder: 1 tsp

Sabji Masala: 2 tsp (you can also use kitchen king if you want)

Cumin Powder: 1/2 tsp

Garam Masala: 1/2 tsp

Salt: to taste

Refined oil : 4 tbsp (for cooking)

Water: 2 cups

Method:

1. 
   
   Remove the peel from potatoes and cut them into 4 pieces.
   
   
   
2. 
   
   Prick  the potatoes with thehelp of a fork.
   
   
   
3. 
   
   Keep th potatoes into a salted water for 10-15 minutes.
   
   
   
4. 
   
   Heat mustard oil in a kadhai and deep fry the potatoes until golden brown. Drain and set aside.
   
   
   
5. 
   
   Fry the cauliflower in the same kadhai till it changes its colour to golden brown. Drain and keep it aside.
   
   
   
6. 
   
   Grind together cloves and cinnamon into a powder.Keep aside.
   
   
   
7. 
   
   Grind the onions into a smooth paste.Keep it aside.
   
   
   
8. 
   
   Puree the tomatoes and keep it aside.
   
   
   
9. 
   
   Heat 4 tbsp of oil in a anothe pan,add bay leaves and cumin seeds.Stir for a few seconds.Add chopped onion and fry till the onion becomes golden brown.
   
   
   
10. 
    
    Add onion & ginger-garlic green chilly paste and cooks till the oil seperates.
    
    
    
11. 
    
    In an bowl mix all the dry masala powder (Except Garam Masala).Add little water to make a smooth paste.
    
    
    
12. 
    
    Add this paste to the onion mixture and cooks till the oil seperates.stirring occasionally.
    
    
    
13. 
    
    Add the powder prepared in STEP:6. Mix well. Add tomato paste also.
    
    
    
14. 
    
    Mix well and cook till the gravy starts thicken.
    
    
    
15. 
    
    Add fried potatoes, cauliflower and salt to taste. Stir carefully to evenly coat potatoes and cauliflower with masala.
    
    
    
16. 
    
    Add water. Stir once.When water start boiling add Garam Masala Powder. Mix well & reduce the flame to low and allow it to simmer for 10 minutes (covered with the help of a lid)
    
    
    
17. 
    
    After 10 minutes remove the lid ,stir well and cook for another 5 minutes on a high flame.
    
    
    
18. 
    
    Remove the pan from heat and serve the sabji hot with puris.
    
    
    

Paneer Pasanda

Paneer Pasanda

Ingredients:

Paneer: 400 grams

Green chillies 3

Onions 2 (large )

Ginger-Garlic Patse: 1 tbsp

Almonds:-5-6

Cashewnuts 10-12

Raisins 15-20

Black Pepper Powder :1/2 teaspoon

Salt to taste

Cornflour: 1/2 cup

Oil 2 tablespoons + to deep fry

Bay leaf 1

Cloves 4-5

Cinnamon 1 inch stick

Green cardamoms 4-5

Black peppercorns 6-8

Milk Powder: 2 tbsp

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Coriander powder 1 teaspoon

Tomato: 1 (Large)

Sugar 1 tablespoon

Fresh cream 1/2 cup


Method

• Mash one-fourth quantity of paneer and cut the rest into one and a half inch sized squares with half a centimetre thickness.  
•  Peel, wash and cut onions into quarters. Boil in half a cup of water. Drain excess water and grind to a fine paste. 
• Grind the tomatoes to a fine puree.
• Soak half the cashewnuts and almonds  in half a cup of warm water for fifteen minutes. Drain and grind to a paste.
• Mix milk Powder in 1/2 cup of warm Water and keep it aside
• Chop the remaining cashewnuts. Wash, pat dry and chop raisins.
• Mix mashed paneer with chopped cashewnuts, raisins, chopped ginger, Black pepper powder and season with salt.
• Keep two tbsp of this mixture aside to add into the gravy.
• Mix well and stuff this mixture between two slices of paneer.
• Prepare a thick batter of cornstarch, salt and water.
• Heat sufficient oil in a kadai, dip stuffed paneer pieces in the batter and deep fry till crisp and golden.
• Drain onto an absorbent paper.
• Heat two tablespoons of oil in another kadai. Add bay leaf, cloves, cinnamon, green cardamoms and peppercorns.
• Add boiled onion paste. Cook for two minutes.
• Add chopped green chillies, ginger-garlic paste, red chilli powder, turmeric powder and coriander powder. Cook for a minute.
• Add tomato puree and bring to a boil.
• Add cashewnut paste dissolved in a little water. Cook for five minutes stirring continuously.
• Add salt and milk Powder dissolved in warm water. Bring it to boil.
• Add the stuffing mixture.
• Add one cup of water and sugar. Bring to a boil.
• Add fried paneer pieces and fresh cream and mix.
• Garnish with Fresh Cream and Coriander Leaves.
• Serve with Phulkas

ALLO MUTTER MASALA

ALLO MUTTER MASALA

Ingredients:

Potato: 3 (Medium sized)

Onion: 2 (Medium sized chopped finely)

Tomatoes:1 (Large finely chopped)

Greean Peas: 1/2 cup

Ginger-Garlic-Red chilly Paste: 1 trsp

Curd: 3 tsp (Beaten)

Cumis Seeds: 1 tea spoon

Cloves: 3-4

Caradamon:3-4

Cinnamon Sticks: 1ich

Black pepper: 1 tea spoon

Coriander Powder: 1 tsp

Red Chilly Powder: 1 tsp

Turmeric Powder: 1 tsp

Kitchen King: 1 tsp

Garam Masala: 1 tsp

Oil: for cooking

Salt: to taste

For Garnishing:

Coriander Leaves: 2-3 Tsp

Crushed Paneer: 2-3 tsp

METHOD:

• Heat ghee or oil in a pan.
• When the oil becomes very hot carefully add cloves,cumin seeds, Black Pepper,Cardamon, Cinnamon sticks and finally onions.
• Saute untill the onions become golden brown
• Add Coriander Powder,Red Chilly Powder,Turmeric Powder,Kitchen king.
• Saute it for a minute taking care not to burn all the dry masalas powder
• Remove from fire,allow it to cool

• Grind the onion to a smooth and thick paste.

• Heat the remaining ghee and oil. Add ginger, garlic, and green chillies paste & saute for 2 minutes
• Add the ground onion paste and saute for a minute
• Add finelly chopped tomatoes and saute till the pil seperates from it.

• Add peas, potatoes and salt.
• Allow it to simmer for 10 minutes
• Add Garam Masala Powder. Turn off the burner

• Garnish with coriander leaves, crushed Paneer lemon juice.
• Serve hot with chappathis, pooris, bread, or plain white rice. Enjoy mattar paneer masala

KELE KA KOFTA

KELE KA KOFTA

 

Ingredients:

Bananas (raw) : 3



Gram flour (besan): 3 tsp



Maida: 3 tsp



Onion : 2 (Medium)



Tomato: 2 ( Smalll)



Garlic: 4-5 cloves



Ginger : 1 tsp (chopped)



Carrot: 1



Cumin Powder : 1 tsp



Turmeric Powder : 1&1/2  tsp



Red chilly powder: 2 tsp



Coriander Powder : 2 tsp


Black pepper Powder: 1/2 tsp



Garam masala Powder: 1 tsp



Green Chilies(chopped) – 2-3


Cumin seeds - 1 tsp


Salt ( to taste)


For Garnishing:



Coriander leaves (chopped) - 2 tsp
Ginger Julian: 1 t


METHOD:



1. Boil the bananas and peel off the outer cover after boiling.


2. Boil the carrot and make a puree out of it. Keep it aside.


3. Grind onion, ginger, garlic, green chillies together. Keep it aside


4. Make a puree of tomatoes & keep aside.


5. Mash boiled bananas and add besan, Maida ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp of red chilly powder, 1 tsp of coriander powder, salt and mixe it well.


6. Make small balls of 1 inch diameter out of this banana mixture. Press it from middle.


7. Heat oil in a non stick tawa and shallow fry these bolls. Take out the koftas onto the kitchen napkin and keep these koftas in refrigerator for about 15 minutes.( NOTE: This will help the koftas not to mix with the gravy) Alternatively you can also deep fry over medium heat, till golden brown in color.


8. Heat 3 tablespoon of oil in kadhai and add cumin seeds. After cumin seeds crackle add onion paste. Fry till turns to pink in color and the oil seperates from the kadhai.


9. Then add remaining masala and sauté well till the gravy releases oil.


10. Now add tomatoes paste, carrot puree and salt.


11. After 4-5 minutes, if masala starts releasing oil, add water.


12. After 2 minutes add the deep fried banana balls and reduce the flame to low.


13. Kela ka kofta is ready to serve, hot garnished with coriander leaves and ginger Julian.

PANEERE TAJ

PANEERE TAJ

Ingredients: Paneer: 250gms Onions: 3 (medium sized) Green Chillies: 3-4 Cloves: 4-5 Garlic: 1” inch piece Cashewnut: 8-10 Kismis: 6-8 Almonds: 5-6 Tomato Puree: 1 cup Milk: 1 cup Fresh Cream: 3-4 tsp Turmeric Powder: ½ tsp Cumin Powder: ½ tsp Coriander Powder: 1 tsp Sugar: 1tsp Ajwin: ½ tsp Mustard seeds: ½ tsp Cumin seeds: ½ tsp Salt: to taste Oil: for cooking METHOD:

• Boil onions, green chilles, cloves and garlic together.
• When done grind all of them into a smooth paste.
• Blanch all the dry fruits together for 15minutes and grind them coarsely
• Heat oil in a kadhai.
• Add sugar. Once sugar gets dissolved & the color of the oil start becoming brown add cumin seeds,mustard seeds and Ajwin.
• Add onions paste and when oil starts leavind from behind, add dry fruits paste and all other masala and mix well.
• Fry these masala for about 15 minutes on a medium heat or till oil separates from the masala.
• Add Tomato puree.Mix well and fry the masala for 5 minutes.
• Add milk and ½ cup pf water and salt. Mix well. Cook it uncovered for 5 minutes till the gravy start boiling.
• Add cream and Paneer cubes.Mix well.
• Add Garam Masala and Red chillies Powder. Mix it well.
• Allow the gravy to simmer it for aother 5 minutes.
• Cook it covered for another 2-3 minutes.
• Garnish it with cream.Serve with Kulcha, naan or Tandoori roti.

VEGETABLE KOLHAPURI

VEGETABLE KOLHAPURI

Ingredients

Carrot: 1 medium sized

Potato: 1 medium size

Cauliflower: 6-8 flores

French Beans: 5-6

Green peas: 1/2 cup

Onions: 2 large sized

Onions: 1 small sized(finely chopped)

Ginger: 1/2 inch

Garlic: 5-6 cloves

Tomatoes: 2 large sized (finely chopped)

Dry coconut: 1/2

Oil: 4 tbsp

Poppy seed: 1tsp

Peppercorns: 5-6

Cloves: 4-5

Coriander seeds: 1 tsp

Red Chillies whole: 3

Red Chillies Powder: 1 tsp

Turmeric Powder: 1 tsp

Salt : to taste

For Kolhapuri Garam Masala:

Saunf: 1/2 tsp

Cinnamon: 1 inch

Peppercorns: 4-5

Black cardamons;2

Bayleaves: 2

Cumin seeds: 1/2 tsp

METHOd

• Peel, wash carrot and potato and cut them into half inch sized.

• Cut beans,cauliflower also into half inch size.

• Boil carrot, potatoes,caufliower in sufficient amount of water till half cooked.

• Now add french beans and green peas and boil for another 3-5 minutes.Drain and refresh in cold water. Drain again and keep aside

• Make a paste out of onions,ginger nad garlic.

• Grate dry cocunut.

• Grind all the ingredients of kolhapuri masala into a fine powder

• Heat oil in a kadhai.Add grated dry cocount,cloves,peppercorns,poppy seeds,coriander seed and whole red chillies. Now add two table spoon of finely chopped onions and cook till it becomes slightly brown in color.Cool and grind into a smooth paste using water. Keep aside.

• Add remainig oil in a kadhai.Add the grinded onion and ginger garlic paste and saute till brown. Add red chilly powder,turmeric powder, masala paste and mix well.Fry till oil seperates from behind.

• Add half a cup of water and cook for two more minutes

• Add boiled vegetables,salt and simmer it for 4-5 minutes.

• Sprinkle kolhapuru Garam Masala Powder.Mix well

• Garnish with coriander leaves and serve hot with phulkas

MALAI I KOFTA

MALAI KOFTA

Ingredients: For the Kofta: Potatoes: 4-5 Crumbled paneer: 1 cup Cashewnut chopped: 4-5 Maida - 50 Gms Raisins: 1tsp Roasted cumin powder: 1 tsp Red-chilli powder: 1tsp Salt To Taste Oil for frying the Kofta For the gravy Onions: 2 large Tomatoes: 2 Medium Ginger-Garlic-Green chillies paste: 1tsp Red-chilli powder: 1tsp Garam masala powder: ½ tsp Coriander powder: 1 tsp Cumin powder: ½ tsp Turmeric Powder: ½ tsp Milk Powder: 3 tsp Sugar: 1/2 tsp Cashewnut paste: 6-7 tsp Oil for cooking Method: For the Kofta: ·

• Boil the potatoes, peel and smash them

• Mix all the other ingredients for the Kofta into a paste.
• Make rounds of the potato and paneer dough stuffed rounds.

• Deep fry each Kofta till golden brown. Drain and keep aside.

• Your kofta is ready

For the Gravy

• Boil the onions and grind them into a smooth paste

• Blanch the tomatoes and make a puree out of it.

• Mix milk powder into lukewarm water and keep aside.

• Hear oil in a kadhai add onion paste and ginger garlic paste and fry till the onions turns its colors to brown in colors

• Add Cashewnut paste and mix well. Fry till oil start separating from behind.

• Add the pureed tomatoes and the masala powders.

• Add the sugar .Mix well.

• Add milk powder dissolved in water and mix well.

• The gravy will begin to thicken.

• Mix in some water if necessary.

• When the gravy comes to a boil, simmer it for another 5 minutes on medium heat

• To serve place warm kofta in a casserole and pour boiling hot gravy on the kofta.

• Garnish with grated cheese and chopped coriander.

• Serve hot with naan or Paratha.

PANEER BUTTER MASALA

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.