Soya (meal maker) with makhani gravy (Restaurant style)

Soya with makhani gravy

Resturant style

Ingredients

• Fried onion paste                                  1 cup
• Tomatoes medium size                         6 to 8 nos
• Soaked soya (meal maker)                  1 cup
• Green guard 2 inch pieces                 8 nos
• Capsicum 1 inch cubes                      1/2 cup
• Slit green chilies                                 6 nos
• Roasted kasuri methi                          1 tbsp
• Ginger and garlic paste                      1 tbsp
• Garam masala powder                        1 tsp
• Chili powder                                        1 tsp
• Sugar                                                    1 tsp
• Butter                                                   2 tbsp s
• Fresh cream                                        4 tbsp s
• Salt to taste

Process

Boil tomatoes and remove skin and make a smooth paste with 1 inch ginger, 1/2 tsp chili powder and salt a pinch. Fry onion slices with 1 tsp oil and make a paste. Soak soya balls in hot water for an hour, squeeze water from soya balls and again soak in normal water. Take a pan, add butter and 1 tbsp oil and saute onion paste till golden brown. Then add g & g paste and saute. Now add tomato puree and cook till it thickens. Now add water squeezed soya balls and green guard pieces and mix well in a lower flame. Now add chili powder, sugar and salt. Mix well and cook in low flame. Now add 1 big cup of water to the gravy. When gravy starts boiling close the lid and cook till soya is soft. Gravy should be medium thick. Now add capsicum cubes, slit green chilies, crushed and roasted kasuri methi. Mix well and add 2 tbsp s gravy to fresh cream and mix. Now add this gravy mixed fresh cream to soya sabji. Other wise we will not get right texture of gravy. Add garam masala powder and add little quantity of water if needed. Mix well and cook for 1 to 2 mins and off the flame. Now healthy, yummy, delicious and tasty restaurant style soya makhani gravy is ready to eat with steamed rice or with roti.

Rasgullas with creamy custard

Rasgullas with creamy custard

Ingredients

• Prepared vanilla custard                            1 big cup
• Fresh cream                                               1 small cup
• Baby rasgullas                                           20 to 25 nos
• Pomegranate                                             1 cup

Process

Take a mixing bowl, add chilled custard and beat well for 10 mins. Now add fresh cream to it and again beat well. Now transfer the contents in to serving bowl and garnish with baby rasgullas and pomegranate as shown in the picture. Chill it in fridge and yummy, creamy rasgullas are ready to serve.

Process of rasgullas

Heat 1 lt cow milk and when milk starts boiling add 1 cup fresh curd to it. After 10 mins we will get panner. Remove water from panner with the help of a strainer for an hour. Now mash panner in a plate well for 10 to 15 mins till ghee separates from panner. Now add 1 tbsp semolina (suji) and mix well. Now make small round balls and keep aside. Boil 1 cup of sugar with 3/4 lt water for 5 mins in a bowl. Add panner balls to sugar syrup and cook in a lower flame for 15 mins by closing the lid. Off the flame and hot, smooth rasgullas are ready. 

Green guard masala (Restaurant style gravy)

Green guard masala

(Restaurant style gravy)

Ingredients

• Green guard                                  8 to 10 nos(2 inch pieces)
• Chopped onion                             1 big cup
• Cumin seeds(jeera)                      1 tsp
• Ginger garlic paste                      1 tbsp
• Tomato chopped                          1/2 cup
• Tomato puree                              1 cup
• Turmeric powder                        a pinch
• Chili powder                               1 tsp
• Coriander powder                      1 tsp
• Cumin powder                           1 tsp
• Any curry masala powder         1 tbsp
• Roasted kasuri methi                1 tbsp
• Sugar                                         a pinch
• Milk                                          1 cup
• Cream or malai                        1/4 cup
• Salt to taste

Process

Peel skin from green guard and make 2 inch size pieces. Take a pan, heat it and add 3 tbsp s oil. Saute cumin seeds and then add chopped onions and fry till golden brown in a low fire and add and fry g &g paste. Add chopped tomato and saute well. Now add all the masala powders except curry powder. Fry well in low flame for 5 mins and then add tomato puree and toss. Cook well for 5 to 10 mins and add sugar and green guard pieces and mix well. Cook well for few mins. Now add 1 cup water and add salt and bring to boil. Now mix 1 tbsp boiled masala gravy in 1 cup of milk and mix well. Now add this mixed masala gravy milk to the gravy boiling in the pan. Cook well in a lower flame and finally add any curry masala powder and cream to gravy. Mix well and cook for another few mins and off the flame. Add 1 tbsp roasted and crushed kasuri methi  and close the lid. Now yummy and delicious restaurant style green guard curry is ready to serve and eat with roti.

Note- We can use panner or eggs or any vegetable instead of green guard. 

                               

Mirch Baingan masala

Mirch Baingan masala

 Ingredients

• Small size brinjals                                    6 nos
• Long green chilies                                   6 nos
• Chopped onions                                       1 cup
• Ginger garlic paste                                 1 tsp
• Mustard seeds                                         1/2 tsp
• Cumin seeds                                           1/2 tsp
• Methi seeds                                            1/2 seeds
• Kala jeera                                              1/4 tsp
• Chopped karepatta                               1 tbsp
• Turmeric powder                                  a pinch
• Chili powder                                         1 tsp
• Dhania powder                                    1 tsp
• Jeera powder                                       1 tsp
• Coconut grated                                   1/2 cup
• Peanuts roasted (skinless)                1/4 cup
• Till (roasted)                                      1/4 cup
• Tamarind pulp                                    2 tbsp s
• Jagger y                                              2 tbsp s
• Salt to taste

Process

Take a pan on the flame, 4 tbsp s oil and heat. Now give slit to green chilies and give 4 slits to brinjals. Fry brinjals and green chilies in oil in low flame for 10 to 15 mins and keep aside. Now make a smooth paste of coconut, peas and till adding water and keep aside. Now saute mustard seeds, cumin seeds, methi, kala jeera and karepatta in rest of the oil. Fry till mustard starts cracking, add chopped onions and g & g paste and saute till golden brown. Add haldi powder, chili powder, dhania powder, and jeera powder to fried onions. Cook for 5 to 6 mins in a lower flame and then add coconut paste to it. Saute well in low flame till oil separates from masala by closing lid. Now add fried brinjals and chilies to masala and mix well. Now add 1/2 cup water and cook well by closing lid for 10 to 15 mins. Now open the lid and add tamarind pulp and jaggery and salt to taste. Mix well and cook for few mins. Now yummy mirch baingan ka sabji is ready to serve.  

      

Nalla karam Pesarattu

Nalla karam Pesarattu

Ingredients

• Nalla karam (black gun powder)               2 tbsp s
• Moong dal with skin                                  1/2 cup
• Moong dal without skin                            1/2 cup
• Ginger                                                       1 inch piece
• Green chilies                                            8 to 10
• Chopped onions                                       1 cup
• Cumin seeds                                            2 tsp s
• Oil                                                           1/2 cup
• Salt to taste

Process

Rinse and soak both dals with water for 1 to 2 hours. Remove water from dals (do not remove skin) and add to mixer grinder jar. Now add 1/2 inch ginger piece, 5 to 6 green chilies and 1 tsp cumin seeds to soaked dal in mixer jar. Make medium smooth batter (medium thick batter) adding required amount of water. Add salt to taste to batter. Now mix chopped onion, 1 tbsp chopped ginger, 1 tbsp chopped green chilies and 1 tsp jeera (cumin) in a mixing bowl. Now heat non stick tava in a lower flame, spread 1 /2 cup of batter on it. Now higher the flame and spread 2 to 3 tbsp s of onion mix over pesarattu. Spread 1 tbsp s oil around the pesarattu. Now lower the flame and spread 1 tsp nalla karam (black gunpowder) (which is easily available in market) over pesarattu. Cook till golden yellow and serve with coconut chutney and besan chutney.

Note- We can spread 1 tsp greated panner or grated cheese over each pesarattu.