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!!!!