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!!!!

Jeera Rice

             
Ingredients:

1 .5 cups Basmati Rice
2 tbsp Ghee
3 tsp Cumin Seeds
1 pc of Cinnamon stick
2 Bay Leaf
1 Onion sliced
Salt to taste
5-6 curry leaves
Coriander Leaves

Method:

Wash the rice well & soak in water for 20 minutes.

Boil the water add salt,add rice to the boiling water and cook.

Once the rice is three-fourth cooked remove from fire and drain the water by straining the rice through a sieve or colander.Allow it to cool. Onces cooled spread it on a big plate before adding to the pan...

In a pan heat ghee when hot add cumin seeds.Fry until the seeds splutters add curry leaves and fry for 30 seconds.Add onion and saute it.

Now add the rice and stir well.Cover and cook for a minute add fresh coriander leaves and Mix well.

Serve hot with dal fry or dal tadka....

Note :- You can make this with leftover rice.

Aloo & Capsicum Masala

Simple & quick aloo capsicum masala sabji

Ingredients:

2 tbsp Oil
1 tsp Cumin Seeds/ Jeera
3 Potatoes Medium
4 Capsicums
1 Onion large chopped finely
2 Tomatoes  large chopped finely
2 tsp Chilli powder/ Lal Mirch Powder
Pinch of Turmeric/ Haldi
2 tsp Garam Masala
1 tsp Coriander powder/ Dhaniya Powder
Salt to taste
Coriander Leaves for garnishing
1 tsp each of Ginger & garlic paste

Method:

Heat a kadai to that add oil when it is hot add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove & keep aside. (If you don't want to fry it you can cook it after adding all the spices, ginger garlic paste & onion tomato)

Heat a pan add oil and now add jeera seeds, onion saute it till golden brown add ginger garlic paste saute them for a couple of mins add in tomatoes saute till it gets soft & mushy, add all the masalas (red chilli powder, haldi, garam masala, coriander powder & salt) mix them well.

Now add the potatoes and cook it till half done ( if you have not fried it earlier if fried add at the end)Now add in the capsicum & cook it for 5-7 mins. Pour water and bring everything to a boil. Now add in the fried potatoes and mix well. Simmer for 5 mins. Add chopped coriander leaves.....

Serve with Jeera rice or roti, Naan or Pulkas....

Njoy !!!!!

Methi Pakoda

Ingredients:
1 cup besan/gram flour

1/2 cup coriander leaves chopped
1 cup methi leaves
1/2  tsp turmeric powder/haldi

1 tsp red chili powder/lal mirch powder
1 tsp white sesame seeds/safed til
1 tsp black pepper powder/sabut kali mirch
1 tsp coriander powder/ dhania
Pinch of asafoetida/hing
2 tsp oil
1 green chili chopped
salt as required
oil for deep frying the pakoras

Method:

Wash,rinse and then chop the methi leaves finely,add all the ingredients including the 2 tsp oil.Now add very little water and make a medium consistency batter keep this batter covered aside for 15 minutes and later check the batter the batter should be of smooth, flowing consistency.
If the batter is still thick then you can add a few tbsps of water,
heat oil for deep frying in a kadai or deep fryer.When the oil is medium hot drop the batter into the oil and fry the methi pakoras till golden and crisp all over.
Now drain the methi pakoras on paper towels to remove excess oil.
serve hot with any green chutney, tea or tomato sauce....

Enjoy!!!

Aam Ras

Aam Ras

Ingredients:

9-10 mangoes
1 cup milk
1/2 teaspoon cardamom powder/elaichi
Sugar to adjust the sweetness

Method:

Peel the mangoes and chop into pieces. Try to take our maximum pulp from the mangoes.

In a mixer grind everything together till it becomes creamy and smooth.
Refrigerate at least for few hours and then serve cold.

Enjoy!!!

Poori with aam ras

Poori with aam ras

Ingredients:
2.5 cup Wheat Flour / Atta
3 tbsp Rawa / Sooji / Semolina
Salt to taste
2 tbsp Oil
Water as needed

Method:




In a mixing bowl add wheat flour, salt, oil and sooji and mix with your hands so that everything is evenly mixed.

Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.Pour some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.

Now take a portion out of the dough and spread it in to a large thin sheet.Take a sharp edge cutting tool( I used a sharp steel bowl) and cut small circles out of it. Do all the dough like this.



Now time for frying. Heat oil for deep frying.When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden. Drain and serve with aam ras or

potato masala.

Plain Naan

Ingredients:
2.5 cups of All Purpose Flour / Maida
Salt to taste
1 tsp Baking Soda
1 cup of Curd
Oil to knead
Water as needed
Onion Seeds / Kalonji as needed
Butter or Ghee

Method:

In a deep bowl take maida flour, salt,curd and baking soda mix it well and now add oil,curd and water and make it into a soft dough.

Cover the dough and leave it to rest for 1 hr...Now divide the dough into equal portions and take a ball.Roll it into rounds. It should be little thick.

Now take some onion seeds and sprinkle it over the naan, use a rolling pin to roll it, so it is evenly spread and get pressed over the naan .Now flip it over, brush the other side with water.
Now place the water side over a hot tawa, as soon as you see some bubbles forming flip the naan and directly roast over hot flame. You will see black spots all over it..

Now remove the naan onces done and spread it with butter or ghee.
Serve hot with any non veg or veg gravy.

Enjoy!!!!

Butter Chicken

This one dish is loved by all non veg eaters... I simply love to eat this it's one of my fav dish..Had in mind to make it so here I got a chance to make it and me & my son loved it with butter naan...

Recipe source : Ayesha Cookery (With some changes done)
Ingredients:-

For marination
500 grams Chicken (Used boneless)
1 tbsp lemon juice
salt to taste
1/2 cup Hung curd
1 tbsp ginger garlic paste
1/2 tsp tandoori masala
1 tsp garam masala
1 tsp each of Coriander & Cumin Powder
1 tsp red chilli powder (Kashmiri Powder)
1/2 tsp Turmeric Powder (Haldi)
1/2 tsp dried fenugreek (kasuri methi)

Lemon Juice

For gravy
1 cup pureed Tomatoes1 tsp Red Chilli Powder 

1 tsp Ginger Garlic paste

1 tsp garam masala powder
1 stick Cinnamon
1 bay leaf (tej patta)
1 tbsp dried fenugreek (kasuri methi)
2 tbsp cashew nuts (Soaked in water and grind to paste)
2 tbsp Butter
Salt to taste

Fresh cream (I have not used it)

Method:-

First marination :

Marinate the chicken with lemon juice and salt for 30 minutes.

Second Marination :

Mix yogurt with garam masala powder, chilli powder, turmeric powder, ginger garlic paste,coriander & cumin powder,lemon juice, kasuri methi, tandoori masala, salt and 1 tbsp oil.Marinate in refrigerator overnite....

I have used Oven for grilling the chicken pcs.

Method 1 on stove top without Oven :

Heat 1 tbsp butter and fry the marinated chicken pieces in a pan until done.

Method 2 in Oven :

Alternatively you can grill the chicken in oven for 10- 12 minutes on 200 degree C.Keep aside.

For the Gravy :
Heat a non stick pan and add butter, tej patta,kasuri methi and cinnamon to the pan and fry lightly for a minutes add ginger garlic paste and fry 1-2 minutes until raw smell evaporates.
Now add chilli powder,garam masala powder with 2 tbsp water and sauté over medium heat add tomato puree and cook until gravy becomes thick and leaves the side of the pan, add the ground cashew nut  paste and salt. Mix thoroughly. Cover and simmer for 5 minutes now add fried chicken pieces and simmer for 5-6 minutes

Serve hot with roti, plain or butter naan or steam rice....

Enjoy!!!

Shahi Paneer

Shahi Paneer

Ingredients:

250 gms of paneer cut into small cubes (cottage cheese)
1 pc of Cinnamon
1 tsp Kashmiri Red Chilli Powder
1 tsp Garam Masala Powder
1 tsp Black Pepper powder
Salt or as per taste
1/2 tsp dried fenugreek (kasuri methi)
1 cup warm Milk (or Amul cream)
1/2 cup Coriander leaves(hara dhaniya) to garnish
3-4 tbsp butter

Grind to paste
2 onions medium sized

1 cup finely chopped tomatoes
3 finely chopped Green Chilli
4 cloves Garlic
1 inch Ginger
8-10 Cashew nuts soaked in warm water or directly ( I had forgotten to soak)
3 tbsp warm milk

Method

Cut paneer into square piece and keep aside.

Heat butter in a pan add the onions fry for 1-2 minutes until the onions start to turn transparent now add garlic, green chilli, ginger paste, cashew nuts, cinnamon and finely chopped tomatoes.Cook for 6-7 minutes stirring occasionally until the mixture is reduced to a mushy texture and oil starts to leave from the sides of the pan.Switch off the flame. Let it cool for about 5-7 minutes add the entire mixture to a mixer along with warm milk and  grind to a smooth paste.

In the same pan, heat butter and add the onion tomato mixture to the pan.Cook till the mixture reduces and turns a bit dry and oil starts coming out from the sides. Now add spices red chilli powder, garam masala powder, black pepper powder, dried fenugreek ans salt mix it well and cook on low heat for 2- 3 minutes, add fresh cream. Gently mix the cream into the paste to form a smooth gravy, now add the paneer cubes mix well and leave on simmer for 5-6 minutes.

Turn off the heat garnish with coriander leaves, fresh cream and serve with roti, butter naan, steam rice or chapati.
Enjoy!!!!

Walnut Brownies

Walnut Brownies

Ingredients:
1 cup all purpose flour / Maida
Powdered Sugar-1 ¼ cup 

1/2 cup of Cocoa powder
100 gm or 1/2 cup of butter
3 Eggs
2 tsp of Vanilla Essence
1/2 cup of Walnuts 

Method:
Preheat the oven to 180 degree celcius for 5 mins.
Take a square pan and line it with aluminium foil/ parchment paper and brush it with butter.Keep the pan aside.
Take a deep bowl and add in butter and sugar whisk it well till you get a creamy texture and now add cocoa powder in this and mix well now add vanilla essence and mix well..
Crack 3 eggs to the mixture and beat well..Now add maida flour and if using nuts mix well.
Pour this mixture in the greased pan and bake it for 20-25 mins.Check it by inserting a tooth pick ,it should have some moist texture...Remove the pan from oven and let it cool for 5 min.

Cut it into squares and serve with Vanilla Icecream or plain.....

Enjoy!!!!

Onion and cabbage pakodas

Onion & Cabbage Pakodas

Ingredients:

3 Onions finely sliced
1 cup cabbage finely chopped
1 tsp red chilli powder
1/2 tsp haldi
1/2 tsp each of coriander & cumin powder
1/2 tsp garam masala powder
salt as per taste
1 cup besan/ gram flour
2-3 green chillies finely chopped
2 tsp of rava /semolina 
Water to make medium batter
1/2 cup coriander leaves chopped
Pinch of  hing/ asafoetida

Method:

1. In a bowl, add chopped cabbage, onions, green chillies, coriander leaves and now add besan/gram flour, coriander & cumin powder, turmeric powder,rava, red chili powder, garam masala, asafoetida and salt mix every thing well now add  little water to make batter and stir very well. the pakora batter should not be thin but of medium thick consistency 

2.Heat oil in a kadai, keep the flame medium. when the oil becomes hot, take pakora batter and pour it in the oil add around 7-8  of the pakora batter in the oil, fry till they become crisp and golden.

3.Drain the fried pakoras on kitchen paper towel.Serve the onion cabbage pakoras hot with tomato ketchup & hot ginger tea..

Enjoy!!!!

Potato Spinach & Cheese Balls

Ingredients:
2 large potatoes boiled & mashed
1 cup fresh spinach blanched
1 medium sized onion finely chopped
2-3 cloves of garlic minced
1/2 cup green peas (optional) – boiled
1 tsp ginger grated
1-2 green chillies finely chopped
1/2 cup chopped fresh coriander
Salt to taste

1 tsp each of cumin & coriander powder
1 tbsp of sesame seeds (til)
1/2 tsp red chilli powder (Lal Mirchi)
1/2 tsp black pepper (Kali Miri)
1 tsp garam masala
1/2 cup cheese (I have used mozzarella cheese)
1 tbsp fresh lemon juice
1/2 cup bread crumbs
Oil for frying (Shallow fry or deep fry)

Method:

In a  mixing bowl add in the potatoes and peas and mash well using a hand masher add in all the ingredients except oil required combine well. Do not over mix or the mixture will become too mushy. Now add little warm oil in the mixture this helps in getting crunchier texture.

Divide the mixture into equally sized portions and keep aside.

Refrigerate for 30 minutes.
Take a  non stick pan and add oil .Place the balls one by one on the pan and let it roast on medium high flame and cook till its golden brown . Roast on both the side till crunchy. 

For Deep frying add enough quantity of oil & fry it till brown n crispy. Remove and place it in a kitchen towel to remove excess oil.

Now it's ready to serve. Serve hot with tomato sauce....

Njoy!!!!

Falafel

It's a popular Middle Eastern food delicious Falafel with Tahini sauce.

Ingredients:

2 cups chickpeas / chole (Kabuli chana)
1 bunch of coriander leaves (Hara Dhaniya)
6-7 cloves of garlic crushed
1 tbsp Coriander powder
1 medium sized onion finely chopped
Salt as per taste
1/4 tsp black pepper powder
2 tbsp All Purpose flour (Maida)
1 tsp of baking soda (Optional)
3 tbsp Sesame seeds (Til)
2 tsp red chilli powder
1 tsp of cumin seeds or powdered (Jeera)
Oil  for fryingMethod

For the Falafel

In a large bowl filled with water soak the chickpeas overnight. Drain and rinse the chickpeas with water.

Pressure cook the chole by giving around 8-9 whistles in pressure cooker and mash it coarsely and add  garlic, onions,coriander powder,salt,chopped coriander leaves,cumin seeds,black pepper powder, chilli powder,all purpose flour and mix it all. It should be coarse and not in a paste form.

Taste the mixture and check salt if required add salt .Cover the mixture with a cling film and refrigerate for 30 mins to 1 hour.

Now remove the mixture from refrigerator and add baking soda, sesame seeds and few drops of  water knead for a minute and let it rest for 3-4 minutes.

Now for frying Falafel:

Heat oil in the frying pan on medium heat.Make round balls of the falafel mixture with wet hands and drop the balls gently into the hot oil.Deep Fry on medium low heat for 5-6 minutes or until the falafel turns brown.Remove from oil onces done and place on a paper towel to absorb excess oil.

If Baking  Falafel:

Place the falafel patty on a greased baking tray and bake in the oven at 200 C for 9-10 minutes.

Ingredients for Tahini Sauce:

4 Tbsp of sesame seeds (Til)
1/2 cup Lemon Juice
5-6 cloves of garlic crushed
salt to taste

Method:

Roast the til seed in a pan for 4-5 mins switch off the flame ,allow it to cool and then blend it with garlic in a mixer until its smooth. Remove in a bowl add lemon juice and salt mix well and refrigerator it. 

Serving :

In a plate place the falafel along with the Tahini dip... Serve n Njoy!!!!