Sunday, 22 October 2017

PANEER MAKHMALI


Prep Time  : 10 mins
Cooking Time : 25 mins
Serve  -  4

INGREDIENTS
Cottage cheese/paneer  -  250 gms
Butter  -  2 tbsp
Oil  -  2 tbsp
Sliced onion  -  1
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Fresh cream  -  2 tbsp
Curd  -  2tbsp
Cashew nuts powder  -  1 tbsp
Tomato paste  -  2 tbsp
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
METHOD
Cut the cottage cheese/paneer into cubes
Heat butter and oil in a pan.
Add sliced onion and saute for one to two mins.
Add ginger garlic paste,red chilly powder,coriander powder and turmeric powder and 2 tbsp water and saute for one mins.
Add tomato paste and saute for 2 - 3 mins.
Add curd and cashew nuts powder and mix well.
Add fresh cream and salt and mix well.
Add one cup of water and bring to boil.
When it boiled add the paneer cubes and cook for five mins in low flame.
Garnish with coriander leaves and serve.




Friday, 20 October 2017

SURAN KI CHUTNEY


Prep Time :  10 mins
Cooking Time  : 10 mins

INGREDIENTS
Suran  -  250 gms
Lemon juice  -  2 tbsp
Chopped green chilly  -  4 - 5
Mustard  oil  -  1 tsp
Salt  -  to taste
Chopped garlic clove  -  5 - 6

METHOD
Wash and clean the suran.
Chop into small pieces.
Boil in a pressure  cooker.
When cooker release the whistle simmer for ten mins.
Once coole,ppel the skin of the suran.
Mash the suran and add green chilly, garlic cloves and salt and mix well.
Add mustard oil and lemon juice and mix well.

MATKA KULFI


Prep Time  :15 mins
Cooking Time :30 mins
Serve : 4

INGREDIENTS
Full cream milk  -  5 cup
Whole dried milk/mawa  -  50 gms
Kesar/saffron  -  few strands
Sugar  -  4 tbsp
Roughly chopped almonds  -  1 tbsp

METHOD
Soak kesar/saffron in one tbsp cold milk.
Boil milk in heavy bottom vessel.
Once boiled keep it in a slow flame.
Once the milk reduced to 1/4 add mawa/whole dried milk and sugar and mix well.
Add saffron and roughly chopped almonds and mix well.
Let the milk cool down pour it into matka and cover with cling paper.
Keep it 4 - 5 hours in freezer.
Enjoy matka kulfi with family.

Wednesday, 18 October 2017

HYDERABADI CHOLE BIRYANI


Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
Boiled chickpea   -  250 gms
Half done rice  -  250 gms
Sliced onion  -  2
Cinnamon  -  1 inch stick
Whole black pepper  -  3 - 4
Black cardamom  -  1
Green cardamom  -  1
Mace  -  1 piece
Ginger cut  in julienne  -  1 tsp
Cumin seeds  -  1/2 tsp
Sliced tomato  -  1
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Coconut milk  -  1 cup
Water -  1 cup
Mint leaves  -  1 tbsp
Coriander leaves  -  1 tbsp
Green chilly - 1 cut in slit
Oil   - 4 tbsp

METHOD
Heat oil in a pan.
Add sliced onion and  deep   fry till golden brown. and keep aside.
Now add cinnamon stick,green cardamom,black cardamom,cumin seeds and mace .
When it crackle add tomato,turmeric powder,coriander powder,red chilly powder and half cup of water.
Now we add boiled chickpea and salt and mix well.
Add half of fried onion in it.
Take a pan add first layer of half done rice.
Now add chole masale,mint leaves,coriander leaves,julienne of ginger,green chilly.
Second layer repeat the same process.
Now add coconut milk and cover it and  cook in a slow flame for five mins.
Garnish with fried onion and serve.

Tuesday, 17 October 2017

ITALIAN CHEELA


Prep Time  : 15 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Semolina /suji   -  1 cup
Water  -  2 cup
Salt  - to taste
Chopped capsicum  -  1/2 cup
Chopped cabbage  -  1/2 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Oregano  -  1/2 tsp
Chilly flax  -  1/4 tsp
Grated processed cheese  -  100 gns
Soy sauce  -  1 tbsp
Oil  -  4 tbsp

METHOD
Take a large bowl add semolina,water and salt to make a thick batter.
Keep aside for 30 mins.
Heat 2 tbsp oil in a pan.
Add onion and saute for one mins.
Add ginger garlic paste and mix well.
Add cabbage and capsicum and cook till crunchy.
Add soy sauce,oregano and chilly flax and mix well.
Add grated cheese and turn off the flame.
Heat non stick pan grease with oil
Add two spoon batter and spread it.
And also add 1 tbsp fried veggies and cover it and cook for one mins in a medium flame.
Serve hot with ketchup.





Monday, 16 October 2017

SEMOLINA MATHRI


Prep Time  :  10 mins
Cooking Time  :  25 mins
Serve  : 6

INGREDIENTS
Semolina/suji   -  1 cup
All purpose flour  -  1 tbsp
Besan  -  1/4 cup
Oil  -  2 tbsp
Baking powder  -  a pinch
Salt  -  to taste
Crushed coriander seeds  -  1/4 tsp
Whole black pepper  -  4 - 5

METHOD
Take a large bowl combine all purpose flour,semolina,gram flour,salt,baking powder ,crushed coriander seeds,whole black pepper and two tbsp oil and mix well.
The texture should be crumbly.
Make a stiff dough with the help of water.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Roll out the small size puri.
Then with palm gently press each roll in mathri shape.
Heat enough oil in a pan.
Deep fry on low flame till golden n crispy.
Serve hot with tea.


RIBBON PAKODA


Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve :6

INGREDIENTS
Gram flour  -  1 cup
Rice flour  -  3/4 cup
Roasted gram flour   -  1/4 tsp
Asafoetida  -  1/4 tsp
Red chilly powder  -  --1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Oil  -  for frying

METHOD
Take a large bowl combine all above listed ingredients.
Make a smooth and soft dough.
Heat enough oil in a pan for deep frying the ribbon pakoda.
Use the sev making machine and fixed the ribbob pakoda plate.
Fill the machine with the gram flour.
When the oil is hot press the ribbon pakoda machine over the oil and put the gas on a medium flame
Repeat the process to finish the dough
Deep fry the ribbon pakoda for 2 - 3 mins and then turn over another side.
Drain in paper napkin.