Dal Makhani Recipe

 

Ingredients:

200 g - black urad dal
50 g - rajma
4 - medium sized tomatoes (made into a puree)
3 - medium sized onions (finely chopped)
11/2 tbsp - crushed ginger
3 - green chillies (finely chopped)
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom (peeled)
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves
  
Method:

1. Wash, soak the dal and rajma in sufficient water for 8 hours.
2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves,  cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.
3. Pressure cook first on a high flame.
4. Simmer for 30 minutes or cook till the dal is done.
5. Lightly heat the remaining ghee in a kadai.
6. Add onions and green chillies.
7. Saute on a low flame till the onions turn pink.
8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.
9. Add red chilli powder and cumin seed powder.
10. Saute on a low flame till oil separates.
11. Add the onion tomato mixture to the dal. Mix well.
12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
13. Garnish with fresh cream or malai and coriander leaves.
14. Serve hot with hot phulkas, steamed rice and onion rings. 

Fish Cutlet

Ingredients:
Flesh of the fish 200gms
Onion chopped 3nos.
Green chilies chopped 4nos
Garlic chopped finely 5 nos. (bigger size)
Ginger chopped finely 1 medium size
Potatoes boiled & smashed 3nos
Pepper powder 1 teaspoon
Coriander leaves as per your taste of
Garam masala 2 teaspoon.
Oil 4 table spoon.
Bread crumbs 1/2 cup
Egg 3nos
Oil for deep frying 2 cups

Method  :

1. Boil fish flesh with little salt till they are cooked.
2. Pour oil in a pan, as the oil becomes hot put onion, ginger, garlic & green chilies and half fry.
3. You have to stir it continuously. Now add fish to it & mix well.
4. Don’t add water to it. Make this mixture dry. Cook till it dry.
5. Now add pepper powder & Garam masala. Fry well. Add smashed potatoes & mix well .
6. Turn off the gas & spread some coriander leaves. if u need salt u can add as per the taste.
7. Let it be cool for some time then makes small round balls. Make patties with that. 
8. Take a bowl beat the eggs and in another plate take bread crumbs. 
9. Dip these balls in the egg mixture & then put bread crumbs on both sides of the cutlet. 
10. Now deep fry the cutlets in oil. Serve hot with tomato ketchup.

Bread Pizza

Ingredients :
bread - 1 loaf
cheese slice - 9
onion - 1
capsicum - 1
basil leaves
oregano leaves
pepper, powered
butter
tomato sauce

Method :

1. Cut onion and capsicum into small dices.
2. Take 1 slice bread and spread butter.
3. Put the cheese slice on the bread.
4. Spread tomato sauce to the above.
5. Put onion and capsicum dices on the bread.
6. Sprinkle pepper, oregano and basil leaves on the above.
7. Keep it in the oven at 300 degrees for 5 mins.
8. Then serve hot and enjoy.

Vegetable Cutlet

Ingredients
Potatoes – 3,medium
Carrots – 2
Beetroot – 1,medium

Oil – 1 tbsp
Onions – 2,finely chopped
Ginger-garlic paste – 1 tbsp
Red chilly powder – 1 tsp
Garam masala powder – 1 tbsp
Salt to taste

Maida – 2 tbsp
Bread slices – 10-12
Oil for deep frying

Method

• In a pressure cooker,add all the vegetables and cook for 10-15 minutes or till the vegetables cook completely.
• Peel the vegetables and mash it well,keep it aside.
• In a kadai, add the oil and sauté onions till they turn light brown.
• Add the ginger-garlic paste,chilly powder and garam masala and sauté for 2-3 minutes on low flame.
• Add the mashed vegetables,salt to taste and mix well.
• Keep the flame on low and sauté till the mixture becomes dry.
• Transfer to another bowl and let it cool.
• Add ½ a cup of water to maida and make a thin paste.
• Powder the bread slices in a mixer to make bread crumbs.
• Heat oil in a kadai for deep frying the cutlets. [Make sure the oil is really hot before putting in the cutlets].
• Make small balls of the vegetable mix and flatten it a little [shape it according to you preference].
• Dip it first in the maida-water mix and then roll it in the bread crumbs.
• Add the cutlets to the hot oil and fry till they become dark brown on both sides.

Paneer Tikka

Ingredients :
Paneer – 200 gms, cut into squares
Capsicum – 1, cut into 1’ pieces
Onion – 2, cut into cubes
Tomato – 2, cut into cubes

For the Marinate : 
Hung curd – 1 cup (hang dahi in a muslin cloth for 20 minutes) 
Thick malai/cream – 3 tbsp 
Oil – 1 ½ tbsp
Ginger-garlic paste – 1 tbsp 
Red chilly powder – ½ tsp
Tandoori masala Or Chicken masala – 1 tbsp 
A pinch of red/orange food colour(optional)
Salt to taste


Method :

• Take all the ingredients for the marinade in a mixing bowl and add paneer and rest of the veggies. Mix well and keep aside for an hour.
• Grease wire or grill rack.
• Arrange the tikkas on a skewer or a toothpick (if using toothpick the paneer and veggies should be chopped in a small size).
• Preheat oven to 200*C.
• Place the tikkas in the hot oven and cook for 15 minutes.
• Sprinkle some melted butter on the tikkas and cook again for 5 minutes.
• Sprinkle chat masala and lemon juice.

Paneer Butter Masala

Ingredients :
Paneer – 250 gms[chopped into small cubes]
Onions – 2 big
Ginger-garlic paste – 1 tbsp
Kashmiri chilly powder – 1 tsp
Tomato – 3 big
Cashewnut paste – 3 tbsp
Coriander powder – ½ tsp
Haldi – a pinch
Kasoori methi – ½ tsp
Garam masala – ½ tsp
Butter – 3 tbsp
Fresh cream – 2 tbsp
Salt to taste

Method :

• Heat 1 tbsp ghee in a kadai and fry paneer cubes till they turn golden brown.
• Transfer these cubes to a bowl of hot water and strain after 5 minutes-this is to ensure that the paneer stays soft.
• Put onions and tomatoes in boiling water for 10 minutes.
• Make a paste of boiled onions,keep aside.
• Peel the tomatoes and make a paste,keep aside.
• Heat 2 tbsp butter in a kadai and fry onion paste till brown.
• Add ginger garlic paste and fry for 2-3 minutes.
• Add chilly powder, cashewnut paste, tomato paste, kasoori methi, coriander powder, haldi, garam masala and salt. Fry for 5 minutes on low flame.
• Add fried paneer cubes.
• Add 1 cup water and simmer for 10 minutes.
• When the gravy thickens,add the remaining butter and fresh cream.
• Garnish with some coriander leaves/kasoori methi.

Baby Corn Manchurian Recipe

Ingredients:
• 15-20 Baby corn
• 5 tsp Rice flour
• 15 tsp Corn flour
• 2 tsp Ginger-garlic paste
• 1-2 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 2 tbsp Cashew peanut powder
• 2 tbsp Fresh coriander leaves, washed and chopped, for garnishing
• 2 Medium onions, finely chopped
• 4 Green chilies, washed and chopped
• 2 Garlic cloves, washed, peeled and finely chopped
• Tomato sauce, as required
• Oil for deep frying
• Salt to taste

How to make Baby Corn Manchurian:

• Boil babycorns in a little salty water.

• Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled  babycorns.

• Pour oil in a pan and heat it.

• Now fry the babycorns.

• Remove them from the pan and drain out excess oil on clean paper towels.

• Pour 3 tbsp oil in a pan and heat it.

• Add onions, green chillies and garlic, saute until golden brown.

• Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.

• Fry for about 10 minutes over medium heat.

• Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.

Noodles Pakora

Ingredients:

2 packets MAGGI Noodles (chicken)
3 teaspoons green chillies (chopped)
1/3 cup white cabbage (chopped)
1/3 cup onions (chopped)
1/3 cup green capsicum pepper (chopped)
1/3 cup spring onions (chopped)
1 teaspoon chili powder (dried and ground)
1 teaspoon soy sauce
1 teaspoon vinegar
1 teaspoon salt
1 cup cottage cheese (plain, cut in small cubes)
2 cups besan
2 cups water
2 cups oil


Method:

• Boil MAGGI Noodles in 3 cups of water for 2 minutes. Add tastemakers and keep it aside.
• When cool, mix with green chillies, cabbage, onions, capsicum pepper, spring onions, dried chili powder, soy sauce, vinegar, salt and cottage cheese cubes.
• Mix besan, a pinch of salt and water to form a smooth, thick batter.
• Add to the noodle mixture and mix well.
• Heat oil in a wok.
• Shape the mixture into small pakoras and deep fry till golden brown.

Ghost Chili Pickle (Bhoot Jolokia Asar)

Ingredients :

• 50 g Bhoot chili peppers
• 1/2 teasp crushed fenugreek seeds
• 3 tbsp yellow crushed mustard seeds
• 1/2 teasp turmeric powder
• 1/2 tbsp crushed fennel seeds
• 1 tbsp salt
• 1/4 cup lemon juice
• 1/2cup mustard oil
• 1 sterilized glass jar

Method :

• Wipe the chilies with damp clean cloth and let them dry completely.
• Cut the chilies into 1 cm small pieces
  
• Mix all the spices and salt together.
  
• Mix with the chilies.
  
• Transfer into a clean and dry airtight, glass container.
  
• Add freshly squeezed lemon juice and oil.
  
• Cover with the lid tightly. Shake the bottle vigorously.
  
• Keep in the sun for 7-8 days, shaking in between.
  
• Pickle is ready to eat

Eat with caution. EXTREMELY HOT !!!

Navratan Korma

 

Navratan Korma is popular Indian Vegetable Korma curry made with nuts, raisins, malai, carrots, cashews and many other ingredients.  The Navratan Korma Recipe below makes a tasty curry dish where all the spices and ingredients fuse together to give an authentic Korma flavour. 'Navratan' means 'nine gems,' so choose nine of the vegetables and nuts. You can leave out ingredients you don't want to use, or substitute them if you feel adventurous.

 

Ingredients

• 1 tsp Cuminseeds
• 2 tsp Khuskhus (poppyseeds)
• 1 tsp Cardamoms
• 1 large Onion
• 3 Green Chillies
• 1/4 cup Malai (cream)
• 3 tbsp Butter
• 1 small Sweet Lime
• 2 cups boiled Peas
• 1 boiled large Carrot chopped
• 1/2 cup Tomato sauce
• 1/4 cup curd
• 1 small Apple
• 1 Banana
• 2 Pineapple slices
• 10-15 Cashewnuts
• 20 Raisins
• 1 tbsp chopped Coriander
• 1 tbsp Ghee
• Add salt to taste
• 1/4 shredded Coconut

Method:

• Grind the dry masala and then grind wet masala separately.
• Finely chop all the fruit.
• Heat ghee and fry the cashewnuts, then drain and keep aside.
• Add butter to ghee and heat it.
• Add the wet masala and fry for 2 minutes.
• Add the dry masala and salt and fry for 2 more minutes.
• Add the carrots and peas and mix together with curd and cream and add to gravy.
• Allow to thicken a bit, add fruit, cashews and raisins.
• Boil till the gravy is thick and the fat separates.
• Garnish with grated cheese and coriander.
• Serve hot.