Yummy Yummy Simple Basundi

Anyone can make this sweet it's very simple but little bit of time consuming,the only one thing which you have to do is keep reducing the milk and keep stirring it often, so nothing catches in the bottom of the pan and if it do burn it makes the taste bad (I had this experience earlier)It has a peculiar smell which tastes bad it spoils the taste as well as your mood & efforts....So keep a eye on it..This sweet is loved at my place..
Ingredients:

Toned Milk - 1 litre
Condensed Milk - 1/2 cup
Sugar - 3 tsp
Cardamom Powder / elaichi powder - 1/2 tsp
Almonds/Badam -1/2 cup cut into strips(Soaked in water & skin peeled)
Cashews - 1/4 cup cut into strips
Pista - 1/4 cup chopped finely(I didn't add)

Method:

In a non stick pan add milk, sugar, condensed milk and heat it up. Bring it to a boil,simmer the pan and cook on medium heat, keep stirring it continuously or else the milk will get stuck to the pan.

Now it will form crust on top, fold that into the milk and mix it. keep cooking till it gets thick.

Take it off the heat and add all the other ingredients and mix it well.Now pour into a bowl and chill it for 3-4 hrs.Serve cold.

Note:

1)If it gets very thick after chilling, add some more milk and mix well.Serve chilled.....

Njoy!!!!

Whole Wheat Tava Naan

Whole Wheat Naan Made on Tava

Ingredients:

Whole Wheat Flour / Atta - 1.5 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt to taste

Curd 1 cup
Milk - 1/2 cup
Oil
Kalonji /Onion Seeds -  as needed

Coriander Leaves handful
Butter for smearing on top of naan

Method:

In a big bowl take curd and milk and mix it well and keep it aside to that add in wheat flour,baking soda, baking powder and salt. Mix well to form a dough. (You can add water if needed I have not added)

Pour some oil over the dough and knead it well. Cover and set aside for 1-2 hrs.Now divide the dough into equal balls.

Take one balls and roll it into slightly thick naan.

Sprinkle some kalonji seeds and coriander leaves and use a rolling pin to roll over it gently so the seeds and leaves are stuck to the naan.Now place the naan seed & leaves side down over a hot tawa and cook till you see bubble forming on top surface, flip it over and cook for a min.

Now invert the seed side over hot open flame and toast it till it gets cooked or you can directly toast in on tava...Onces it's cooked remove it and smear it with some butter and serve hot with Paneer Makhani or Chicken Makhani.....

Njoy!!!!

Paneer Makhani Gravy using milk

Ingredients

200 gms of Cottage cheese (paneer) cut into long strips
2 onions grind to a fine paste
1 tsp of ginger garlic paste
1 tsp of coriander powder
1 tsp of garam masala
1.5 tsp of red chilli powder
2 tomatoes chopped
1/2 tsp dry fenugreek leaves (kasuri methi)
3/4 cup of milk
3/4 cup of fresh cream (Optional)
3 tsp of butter
10-12 cashewnuts
Salt to taste

Method

First step grind cashew nuts to a fine powder and keep aside.Grind onions and keep aside.

In a pan, add butter and add onion paste fry until golden then add the ginger garlic paste and fry for a minute, time to add the Dhania powder, garam masala powder, chilli powder and salt.Fry for a min. Sprinkle 2 tsp water and fry for 2-3 minutes add the tomato puree and cashew nuts powder.Mix well and cook on low heat for 6-7 mins add milk and cook covered for 5 mins on low heat.

Open lid, add paneer and fresh cream (optional).

Mix well and simmer for another 3 mins switch off and garnish with coriander leaves and dry methi leaves.Serve hot with roti, steamed rice, naan or khulcha....

Njoy!!!!

Sabudana or Sago Kheer

Sabudana / Sago Kheer or payasam

I never liked Sabudana Kheer... I had tried  for the first time in one of the restaurants in Bangalore and I had liked it very much so thought of  giving it a try and made it the next day.I always loved sabudana in vada or khichdi form..So do try it and let me know how it turns out..I am sure you should like it......

Ingredients:

2 cups Sago / Sabudana
1 litre Milk
1/4 cup Sugar
half tin of Milkmaid / Condensed Milk
Cardamom Powder
Half cup of  Nuts (I used cashew nuts)
1 tsp Ghee  for tadka

Method:

Wash sabudana well in water and soak  for 2 hrs.

Take a pan,add milk and bring it to boil. Simmer till it has reduced a little. It will take around 20-25 mins.Now add in sabudana and mix well.Simmer the flame and cook for 30 mins add sugar, condensed milk and mix well.Once it's mixed well add cardamom powder and nuts.Switch off the flame. 

For Tadka:

Heat ghee in a tadka pan and fry up the nuts add to the kheer and mix well and serve warm or cold.

Njoy!!!!!

Gobi Manchurian

Gobhi Manchurian or Gobi  favourite at my place and liked my most of them.

Ingredients:

Cauliflower - 3 cup cut into bite size florets
Salt to taste
Water for cooking cauliflower

For Batter:
All Purpose Flour / Maida - 1/2 cup
Cornflour & Rice flour - 1/2 cup
Salt to taste
Red Chilli Powder - 1 tsp
Soy Sauce - 1 tsp
Water for making the batter

For Sauce :
Oil - 3 tbsp
Onion - 1 large chopped finely
Capsicum - 1 cut into cubes
Chopped Garlic 8-9 cloves

Small pc of Ginger Chopped
Salt to taste
Red Chilli Sauce - 1 tsp
Soy Sauce - 1.5 tsp
Tomato Ketchup - 1/2 cup
Cornflour  - 1 tsp

Water - 3 tbsp
Spring Onion a handful finely chopped

Method:

To start with cooking cauliflower in a large vessel add cauliflower  and salt in water cook for 5 mins or till it's done. Drain and keep aside.

For Frying:

Heat oil for deep frying.Mix all the ingredients for batter to a little thick paste. The batter should not be too thick or too thin. Dip cauliflower in batter and fry till golden.Drain and set aside.

(You can also marinate cauliflowers in the batter for 20 mins & fry later)

For the sauce:

Heat oil in a pan, add in onion,capsicum along with some salt. Keep cooking till it gets golden brown add ginger garlic paste and cook for 2 mins add in the remaining ingredients (Sauces) and cook till oil separates now add in cornflour mixed with some water and mix well.Once it is thickened add the fried gobi and mix well. Now 
add in spring onion and mix well.

Serve immediately....... 

Potato Roast

I am a Potato lover and I can eat it twice in a week and in any form baked,boiled, roasted, sauted, fried, sabzi or paratha...

Is there anyone who doesn't love to eat potatoes...Well I know that most of us love it.

Ingredients:

3-4 Potatoes chopped
1 Onion sliced
few Curry leaves

1 tsp of Rai/Mustard seeds
1 tsp Turmeric powder 

1 tsp chat masala
2 tsp Chilli powder
2 tbsp Oil
Salt to taste
Coriander Leaves

Method:

Heat oil in a kadai  / pan and add some mustard, curry leaves in this add in the onions and fry till light brown add in the potatoes and stir well. Season with some salt, chat masala, chilli powder and turmeric powder and mix well sprinkle little water and cover and cook till the potatoes are tender and cooked properly.Garnish with coriander leaves..

Serve with rice, roti or pulka..

Njoy!!!!

Dal Fry

Ingredients

1/4 cup each of Tur/Arhar, Yellow Moong / Chana Dal
1 Tomato chopped finely
1 Onion chopped finely
2 Green chili slit lengthwise
Salt to taste

1 tsp of Ginger garlic paste

1 tsp Cumin/ Jeera seeds
Pinch of Turmeric powder (haldi)

For Tempering (Tadka) :

 1 tbsp Oil/Ghee
2 whole Red Chillies (sabut lal mirch)

1/2 tsp Rai/ Mustard seeds
1/2 tsp Cumin seeds/ Jeera

Few Curry Leaves

Hing  

1/2 tsp methi seeds
Coriander leaves (Hara Dhaniya) for garnishing

Method

Soak all the dals for 30 minutes in water. In a pressure cooker add dals and then boil them for 5 whistles.Keep aside.

For Tadka:

Heat oil/ghee in a pan, add rai, jeera, methi seeds, hing, curry leaves & whole red chillies and fry for a minute, add ginger garlic and saute for 30 seconds add onions and fry until light brown add chopped tomatoes, green chillies and fry for 2-3 minutes add salt and keep stirring. Finally add boiled Dal and mix well.Cook it for 5-6 minutes.Garnish with Coriander leaves.

Serve hot with Jeera Rice, roti ,naan or tandoori roti
Njoy!!!!