Kashmiri Baingan

Kashmiri Baingan

Ingredients

• Brinjal pieces                                     1 big cup
• Chopped onions                                1 cup
• Chopped tomato                                1/2 cup
• Chopped fresh coriander                  1/4 cup
• Mustard oil                                       3 tbsp
• Hing                                                 1/4 tsp
• Turmeric powder                              1/4 tsp
• Kashmiri chilli powder                     2 tsp s
• Coriander powder                             1 tsp
• Dried ginger powder                        1 tbsp
• Fennel seeds (soanf)                        1 tsp
• Cinnamon stick                                1 inch piece
• Cardamoms                                      5 nos
• Cumin seeds (jeera)                         1 tsp
• Lemon juice                                     1 tsp
• Salt to taste

Process

Place a non stick pan on the flame. Add oil and heat. Now add jeera, cinnamon stick and cardamoms and sauté. Now add hing, turmeric, chilli powder, salt and coriander powder and sauté. Now add 1 tbsp of water to pan and cook in a low flame. Add dried ginger powder to it and mix well. Now add chopped onions and fry. After 5 mins add brinjal pieces and saute for few mins and then add chopped tomatoes. Close the lid and cook for 20 mins. Now open the lid, add fennel seeds and mix well and cook for few mins. Finally spread lemon juice and garnish with chopped coriander. Finally yummy and tasty special kashmiri baingan is ready to serve and eat with steamed rice or roti. 

Multi dals Dosa with onion chutney

Multi dals Dosa

with

onion chutney

Ingredients

• Urad dal (black gram)                        1/2 cup
• Chana dal                                           1/2 cup
• Moong dal with skin (green gram)   1/2 cup
• Har har dal                                        1/2 cup
• Masoor dal with skin                        1/2 cup
• Masoor dal without skin                  1/2 cup
• Kali chana                                        1/2 cup
• Kabuli chana                                   1/2 cup
• Cashew nuts                                    1/2 cup
• Chuda (puffed rice)                        1/2 cup
• Chaval (rice)                                  1 cup
• Green chillies                                6 to 7 nos
• Ginger piece                                  1 inch
• Jeera (cumin seeds)                      1 tsp
• Salt to taste
• Oil                                                 1/4 cup
• Chopped onion                            1 cup
• Chopped spring onion                1/2 cup 

Process

Mix all the dals, cashew nuts and rice in a mixing bowl. Rinse and soak with water over night. Mix puffed rice (chuda) to soaked dals in the morning and soak. Take mixer grinder jar and grind soaked dals with chuda, jeera, green chillies and ginger pieces adding required amount of water. Grind all the items in to a medium thick smooth batter. Transfer the batter in a bowl and add salt to it. Mix well. Now heat non stick tava on the flame and spread 1 small cup of batter over the tava. Now spread finely chopped onion and spring onion over the dosa. Now spread 1 tsp of oil over the dosa, cook in a low fire till golden yellow. Now fold and serve dosa with onion chutney.

Onion chutney

Fry 1 cup of onion slices with 1 tsp dhania (coriander seeds) and 2 green chillies with 2 tsp s oil for 3 to 4 mins. After 10 mins take a mixer grinder jar and add the above fried items, salt to taste, 2 tbsp s tamarind pulp and 2 tbsp s jaggery or sugar. Now add 1 cup of water to the jar and grind. Now yummy onion chutney is ready to serve with dosa.

Aloo Bhindi fry with Pav bhaji masala

Aloo Bhindi fry

with

Pav bhaji masala

Ingredients

• Potatoes (big size)                              1 nos
• Bhindi (lady's fingers)                      20 nos
• Turmeric powder                               a pinch
• Chilli powder                                    3/4 tsp
• Pav bhaji masala powder                1 and 1/2 tsp
• Salt to taste
• Oil                                                    2 tbsp s

Process

Peel skin from potato and cut 1 inch length and thin pieces just like french  fries. Cut lady's finger in to 1 inch length slices. Now place a pan on the flame and add oil and heat. Add potato pieces and lady's finger slices to oil. Now add a pinch of haldi powder and salt. Mix well and close the lid. Simmer the flame and cook for 10 to 15 mins. In the meanwhile sauté 2 to 3 times. When potato pieces are soft open the lid and fry for 10 to 15 mins in a lower flame. Now add chilli powder and sauté. After 2 to 3 mins add pav bhaji masala powder and sauté. After 1 or 2 mins off the flame and garnish with chopped coriander and serve.

Sindhi special Dal pakwan

Sindhi special Dal pakwan

Ingredients

• Chana dal (soaked for an hour)    1 cup
• Chopped onions                             1 cup
• Chopped fresh coriander              1/2 cup
• Chilli powder                                1 tsp
• Garam masala powder                 1 tsp
• Haldi powder                                a pinch
• Aamchur (dried mango powder) 1 tsp
• Jeera (cumin)                              1/4 tsp
• Sliced green chillies                    4 to 5 nos
• Karepatta                                     few
• Salt to taste
• Oil                                               1 tsp

Process

Cook soaked chana dal with a pinch of haldi and 1 cup of water for 3 whistles in a pressure cooker. When done keep the pressure cooker aside and let it cool. After 15 mins open the lid of the cooker and put it on the flame. Add 1/2 cup of water, 3/4 tsp chilli powder, aamchur powder and 3/4 tsp garam masala powder. Mix all the items well and add salt to it.Cook the dal till medium thick. Now keep a pan on the stove and add a spoon of oil. Add jeera, sliced green chillies and karepatta and saute. Now off the flame and add remaining chilli powder and garam masala powder to it. Now immediately transfer the contents to dal in the pressure cooker. Now add finely chopped coriander to dal and close the lid. We can use fried dried methi (kasuri methi) instead of coriander.

After 1 hour open the lid of cooker and serve dal as shown in the picture in a bowl with a piece of fried papad. Now dal pakwan is ready to serve with phulka or with paratha.

Dhania masala puri with malaiwala sabji

Dhania masala puri

with malaiwala sabji

Ingredients of puri

• Wheat flour                                     2 cups
• Gram flour                                      2 tbsp s
• Flour (maida)                                 2 tbsp s
• Finely chopped fresh coriander    2 tbsp s
• Maggie magic masala powder      2 tsp s
• Sugar                                             1/2 tsp
• Salt                                                1/4 tsp
• Oil for deep fry

Process of puri

Mix all the above ingredients in a mixing bowl and make a tight dough adding required amount of water and make small round balls. Now spread each ball in to round shaped puri and deep fry in oil till golden yellow. 

Ingredients of sabji

• Small pieces of potatoes                        1 cup
• Soaked meal maker                               1 cup
• Fresh green peas                                   1/2 cup
• Chopped onions                                    1 big cup
• Chopped tomatoes                                1 cup
• Ginger & garlic paste                          1 tbsp
• Bay leaves                                            2 nos
• Biryani masala powder                       1/2 tsp
• Coriander powder                               2 tsp s
• Cumin powder                                    1/2 tsp
• Haldi powder                                      1/4 tsp
• Chili powder                                       1 tsp
• Sugar                                                  1/2 tsp
• Fresh malai (cream)                          3 tbsp s
• Salt to taste

Process of sabji

Place a pan on the stove and add 2 tbsp s oil. Now add g & g paste and bay leaves and saute. Now add chopped onion and then add chopped tomatoes and saute well till oil separates from masala. Then add potato pieces, soaked soya balls (meal maker) and fresh peas. Mix well and add all the masala powders, sugar and salt. Saute well and add 1 big cup of water and cook closing lid. Cook for 20 to 25 mins and finally add malai and again cook for 5 mins in a low flame. Now yummy and delicious malai sabji is ready to eat and serve with puri.

Chicken chaska maska

Chicken chaska maska

Ingredients

• Left over chicken curry with gravy                    1 big cup
• Sliced onions                                                      1 1/2 cup
• Sliced green chilies                                            10 nos
• Chopped tomatoes                                             1/2 cup
• Chopped curry leaves                                         few
• Eggs                                                                   5 nos
• Tandoor chicken masala powder                     1 tbsp
• Salt to taste

Process

Place a pan on the stove, pour 1 tbsp oil and heat. Now slightly mash the left over chicken curry and keep aside. Now fry chopped curry leaves,sliced onions and sliced green chilies till golden brown. Then add tomatoes and saute. Now add salt and eggs. Mix well and cook in a lower flame. Now fry all the items in the pan well and then add tandoor masala powder and fry. Now add slightly mashed chicken curry to it. Mix well and saute it. Cook it for 10 to 12 mins in a lower flame and finally add chopped coriander. Now yummy, delicious and easy chicken chaska maska is ready to serve and eat with roti or with steamed rice.   

Egg less Sponge cake

Egg less Sponge cake

Ingredients

• Maida                                                          2 cups
• Milk powder                                                1 cup
• Sugar powder                                              1 cup
• Milk                                                             1 cup
• Fresh cream                                               1 cup
• Ghee                                                           1 tsp
• Baking soda                                               1/2 tsp
• Baking powder                                          1/2 tsp
• Lemon juice                                              5 drops
• Salt a pinch

Process

Take a mixing bowl and strain maida with baking soda and baking powder with a strainer and keep aside. Mix well all the remaining items with a mixer grinder adding one after another. Now transfer the batter in to a bowl. Now slowly add maida mix with the batter. Mix well and rest it for 5 to 6 mins. Now grease the baking tray with ghee and pour the cake mix in to it and bake it in a (180 degrees preheated) oven for 20 to 30 mins. Cool the cake and cut in to pieces. 

Baking cake in a pressure pan-- Preheat the pan in a lower flame. Now grease round cake tray and pour cake batter. Cover it with the lid and do not use whistle. Bake the cake in a lower flame. 

Check the cake after 20 mins, if not done cook it for another few mins.

Now yummy and mouth watering sponge cake is ready to serve and eat.

           

Anda Bhurji

Anda Bhurji

Ingredients

• Boiled eggs                                        6 nos
• Chopped onions                                1 cup
• Chopped spring onions                    1 cup
• Chopped tomatoes                           1/2 cup
• Chopped fresh coriander                1/2 cup
• Chili powder                                   1 tsp
• Garam masala powder                  3/4 tsp
• Oil                                                 3 to 4 tbsp s
• Salt to taste

Process

Place a bowl and grate boiled eggs and keep aside. Place non stick pan on the flame and pour oil. Heat oil and fry chopped onions with a pinch of salt till golden brown. Then add chopped spring onions and saute well in a low flame for 5 mins. Now add chopped tomatoes and saute for 10 mins in a low flame. Then add chili powder, garam masala powder and salt. Mix well and saute. finally add grated boiled eggs to the pan. Mix and saute the contents smoothly for another 5 to 10 mins in a low flame. Now add chopped fresh coriander and serve. Now yummy and healthy anda bhurji is ready to eat with roti or with steamed rice. 

Coconut stuffed Lady's finger

Coconut stuffed Lady's finger

 Ingredients

• Lady's fingers (fresh) medium size                     25 nos
• Grated coconut (fresh)                                        1 cup
• Fresh chopped coriander                                    1/2 cup
• Chili powder                                                        1 tsp
• Coriander (dhania powder) powder                   1 tbsp
• Cumin powder (bhuna jeera powder)                1/2 tsp
• Punjabi garam masala powder or any masala  1 tbsp
• Oil                                                                       3 to 4 tbsps
• Salt to taste 

Process

Place a mixing bowl and add all above ingredients with 1 tbsp oil except lady's fingers. Mix all items well in the bowl and keep aside. Rinse lady's fingers and remove head and tail portions of each lady's finger and give a straight cut to each finger. Now fill masala mixed grated coconut mix inside each finger and keep aside. Now place a non stick kadai on the stove and pour 3 tbsp s oil and heat. Now add masala filled lady's fingers to oil. Cook fingers in a low fire closing lid. After 5 mins turn fingers and cook closing lid. Remove lid after 10 to 15 mins and  fry lady's fingers till golden brown. Now tasty and yummy fried masala fingers are ready to eat with roti or with rice.  

                                                                

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.