Paneer paratha

Paneer paratha 

• Maida                                     2cups
• Fresh curd                              1cup
• Milk                                        1cup
• Baking soda                           1tsp
• Sugar                                     1tbsp
• Salt to taste

For stuffing

• Paneer (grated)                     200gms
• Chilly powder                         1tsp
• Chat masala                           1tsp
• Salt to taste

process

                           Take a bowl, mix maida, curd, milk, baking soda, sugar and salt well and make a soft dough out of it. Keep the dough (maida mix) aside for an hour by covering wet cloth. Now take another bowl, mix grated paneer with chat masala, chilly powder and salt and keep aside. Now make small puri of the maida mix and stuff the paneer mix in it. Now close the puri and spread it make big size round shape puri, sprinkle chilly powder (a pinch) on the puri (to look good) and bake it in pre heated oven for few min and grease butter on it and serve hot with palak paneer sabji.

   

Punjabi kadi (Kadi pakoda)

Punjabi kadi (Kadi pakoda)

   ·       Fresh butter milk                    1lt

   ·       Ginger                                      1inch

   ·       Green chillies                          5nos

   ·       Cumin seeds                           1tsp

   ·       Salt to taste

   ·       Sugar                                      1/2tsp

   ·       Besan                                     2cups

   ·       Chilli powder                        1tsp

   ·       Dhania powder                   1tsp

   ·       Dry red chillies                    2nos

   ·       Karepatta                            few

   ·       Hing                                     1/4tsp

   ·       Mustard seeds                   1/4tsp

   ·       Garam masala powder    1tsp

   ·       Garlic                                 6flacks

   ·       Baking soda                      a pinch

   ·       Onions (chopped)            1cup

Process

Take butter milk in a bowl add sugar and salt. Make a paste of green chillies, ginger and cumin seeds and add the paste to the butter milk. Take another small bowl. Take 2tbsp besan and ½ cup water in the bowl and mix well without lumps and add the besan batter with the butter milk. Take a pan, 1tbsp oil, heat it, now add mustards, cumin, hing, karepatta, green chillies (slices 2) and crushed garlic and toss finely and add the tadaka to the butter milk. Mix the butter milk and keep the butter milk bowl on the stove (flame), stir continuously in a low flame. Take a bowl, besan, salt, chilli powder, chopped onion and baking powder (a pinch) mix well and make pakoda batter with required amount of water. Take oil in a frying pan for deep fry and make pakodas and keep aside. Add the pakodas to the boiling butter milk, stir continuously and finally add garam masala  and fried red chilli to the butter milk, mix well, off the flame and close the lid till serving. Now yummy, mouth watering, delicious kadi is ready to eat with steamed rice.

Desi chicken Tarkari

                                Desi chicken Tarkari

   ·       Chicken Pieces                           3/4kg (750gms)

   ·       Onion (paste)                            3nos medium sized  

   ·       Tomatoes (chopped)               3nos big sized

   ·       Ginger garlic paste                  3tbsp

   ·       Bay leaves                                2nos

   ·       Red dry chillies                        10nos

   ·       Poppy seeds (khus khus)       2tsp

   ·       Cloves                                      5nos

   ·       Cardamoms                           5nos

   ·       Coriander seeds (dhania)   1tbsp

   ·       Cumin seeds (jeera)            1tbsp

   ·       Star anise                             1/2

   ·       Dalchin stick                        1inch

   ·       Turmeric (haldi)                  1/2tsp

   ·       Salt to taste

   ·       Mustard oil                          5tbsp

   ·       Fresh coriander (chopped)2tbsp

   ·       Chilli powder                       1tbsp

Garam masala Ingredients 

                                           Process

Mix chicken pieces with salt 1tsp and haldi a pinch and keep aside. Toss (fry) red chillies, cloves, cardamoms, poppy seeds, jeera, dhania, dalchin and chakraphool without oil in a pan for 4to5 min and make paste out of the above fried items and keep aside. Now take a pan, oil, bay leaves, ginger garlic paste, fry well for few min and then add onion paste, toss well. Now add the masala paste and fry well and add chopped tomatoes cook till water evaporates. Now add haldi, chilli powder and salt, mix well, now add marinated chicken and mix well, close the lid, simmer the flame, cook the chicken till it becomes soft (add water if required). Finally sprinkle chopped coriander. Now off the flame when the gravy is thick as shown in the picture. Delicious chicken tarkari is ready to eat with steamed rice.

Dhaniaparatha

Dhaniaparatha

   ·    Atta(wheat flour)                  1cup

   ·    Fresh coriander(chopped)   ½ cup

   ·    Salt                                      to taste

   ·    Sugar                                   1/4tsp

   ·    Chilli powder                      1/4tsp

   ·    Oil                                      3tbsp
Process

Take bowl, atta, sugar, salt, 1tbsp oil and required amount of water and make soft dough of it and close the lid. Keep aside for an hour. Take another bowl, chopped coriander, salt, chilli powder and mix well.  Take small amount of the atta mix and keep 1/2tsp of coriander mix in the middle and make small balls and roll the ball and spread and make paratha and fry in a tawa using 1tsp oil on it. Fry both the sides and dhaniaparatha is ready to serve with special curry.

CASHEW POOTLES CHEESE CURRY

                 

            CASHEW POOTLES CHEESE CURRY

 ·      Pootles  (halves)               1/4kg

 ·      Onions (paste)                  2big sized

 ·      Green chillies(halves)     10nos

 ·      Pepper powder                1tsp

 ·      Cashew(paste)                 2tbsp

 ·      Ginger garlic(paste)       1tbsp

 ·      Biryani patta(bay leaf)  1

 ·      Kasurimethi                     1tbsp

 ·      Cardamoms                     2nos

 ·      Cloves                               2nos

 ·      Dalchini stick                   1/2inch

 ·      Khus khus                        1tbsp

 ·      Chakraphol (staranise)                    2petals

 ·      Coconut milk                  2cups(thin milk)

 ·      Cheese(grated)              2tbsp

 ·      Oil                                    3tbsp

 ·      Salt to taste

PROCESS

• ·      Take a pan, oil, pootles (halves) with haldi and salt (a pinch) and toss for few min and keep aside. Take another pan, oil, ginger garlic paste, bay leaf, green chillies and toss well. Then add onion paste and fry in low flame till the water evaporates. Make a paste of cardamoms, cloves, khus khus, dalchin and staranise adding little water. Add the paste to onion paste in the pan and toss well. Now add cashew paste, pepper powder and fry well and add fried pootles mix well, sugar (a pinch), salt, coconut milk, mix well, let it come to boil, cook till the pootles becomes soft and add cheese and mix and finally add kasurimethi, off the fire and close the lid of the pan immediately. The consistency of the curry is medium thick and yummy tasty tasty sabji is ready to serve with roti or paratha.

Chilli ginger dry peas curry

Chilli ginger dry peas curry
(Chilli matar sabji)

  ·      Dry peas                        1/4kg

  ·      Potato(boiled)              1nos

  ·      Green chillies               10nos

  ·      Ginger                           1inch piece

  ·      Cumin seeds                1tbsp

  ·      Karepatta(chopped)    few

  ·      Turmeric powder        1/4tsp

  ·      Salt to taste 

  ·      Oil                                 1tbsp

  ·      Mustards                    1/2tsp

Process

Soak dry peas (matar) in water for 8to9 hours. Take a pressure cooker, cook soaked peas in the cooker till the peas becomes soft. Now mash(slightly) the peas. Make a paste of green chillies, ginger and cumin seeds. Take pan, oil, mustards, cumin seeds(1/4tsp) , chopped karepatta and toss them for few min. Then add chilli ginger cumin paste and sauté for a while. When done add mashed peas, mashed potato, haldi (turmeric) powder and mix well and fry in low flame for few min and then add water (as required) and cook for 30min. Add salt and off  the flame when the  consistency of the curry is thin and finely cooked, add water if required. Hot spicy chilli ginger matar ka sabji is ready to eat with roti or with steamed rice.

DAHI BAIGAN

                                             DAHI BAIGAN

  ·    Brinjal (thin slices)                 200gms

  ·    Fresh curd                              250gms

  ·    Sugar                                      1/2tsp

  ·    Salt to taste

  ·    Chilli powder                          1tsp

  ·    Fresh coriander(chopped)      2tbsp

  ·    Mustard(seeds)                       1/2tsp

  ·    Cumin(seeds)                          1/2tsp

  ·    Kala jeera(seeds)                    1/4tsp

  ·    Green chilli(slices)                 4nos

  ·    Karepatta                                few

Process

Take a pan, oil for deep fry. Cut the brinjal in to thin slices and fry them in oil and keep aside. Take a bowl, add fresh curd, beat it finely and add sugar, salt, chilli powder and chopped coriander and mix well. Now add fried brinjal slices in the curd mixture. Take a pan, 1tsp oil, let it heat, add mustards, jeera and kala jeera seed , sliced chillies and karepatta fry well and when done add in the curd mixture and yammy dahi baigan is ready to eat with steam rice.

Baigan ka Bhaja (brinjal fry)

Baigan ka Bhaja (brinjal fry)

  ·    Brinjal (thin circuls)                  10nos

  ·    Rice (soaked)                             1cup

  ·  Sesame seeds                                  1tbsp

  ·    Chilli powder                             1tbsp

  ·    Salt                                             to taste

  ·    Oil (for deep fry)

                     

Process

Clean brinjals with water and dry it with a cloth and cut in to round thin slices like ‘o’ shape. Soak rice for 2hours. Make paste of rice and make batter adding sesame seeds(till), chilli powder and salt. Take a pan add oil for deep fry. Let the oil heat, dip each brinjal slice in the rice batter and fry in oil. Deep fry all the slices in the oil, take out from oil and put the fried slices in tissue paper for excess oil. Tasty and super tasty brinjal bhaja is ready to eat at snack time with tea or coffee.