Aloo-Paneer Sabji - Navratri Special!!

This recipe is so simple yet amazingly tasty... I bet you will love it!!

Ingredients

1. Potato - 3 to 4 medium sized (cut into 2 cm cubes)
2. Paneer (cottage cheese) - 100 grams (cut into 2 cm cubes)
3. Cumin seeds - 2 tea spoon
4. Ghee/ unsalted butter - 3 tea spoon
5. Green chili - 2 (cut into half)
6. Sendha namak/rock salt - To taste
7. Water - 1.5 cups

Procedure

1. Take a pressure cooker and add ghee
2. Once the ghee is hot, add cumin seeds and let it crackle
3. Now add potato + green chili to it and fry for 3 to 4 minutes
4. Now add the paneer cubes and fry for a minute
5. Add water and salt to the mixture and pressure cook it for 7 to 10 minutes on high flame (say 4 to 5 whistle)
6. Now switch off the flame and allow the pressure to release.
7. Again switch on the heat and cook the sabji by mashing few of the potatoes from the curry inside the cooker and by continuously stirring it for 2 minute
8. Remove the sabji from the flame once it is of thick consistency as sown in the picture

This is very tasty and super easy! Once you have tried these recipes you will always want to fast as my hubby does :D :D

Happy Fasting!!

Kuttu/singhare (atta) ka paratha -Navratri Special!!

OMG! Navratri is here and I am fasting!! Poori is unhealthy and very oily?? Not a good choice if on diet correct?? 
Never mind try this super easy "paratha" and enjoy fasting!!

Ingredients:

1. Kuttu/singhare ka Atta - 2 cups (75 to 100 grams)
2. Potato - 3 medium sized (boiled and peeled)
3. Green chili - 1 (finely chopped)
4. Sendha namak (rock salt) - To taste
5. Ghee/butter/oil - 1 tea spoon for 1 paratha

Procedure:

1. Take a plate and finely mash the potatoes
2. Add atta + green chili + salt to the mashed potato and knead it until it becomes like a regular chapati/roti dough 
3.  Now make 4 to five medium sized balls out of it.
4. Take one ball at a time and coat it with flour and roll it like a chapati/paratha
5. Now take tava (frying pan/plate) and place the paratha on to the hot plate and add 1 tea spoon of ghee/butter/oil and fry it until it is cooked from both sides.
6. Cook on low flame if you are using less ghee/butter/oil. You may cook on high flame if you are cooking with 2 to 3 tea spoon of ghee/butter/oil for one paratha.

Important Notes:

• If the dough is very soft and sticky, add atta to it. If the dough is very hard add boiled potato to it.
• Do not apply much pressure while rolling the chapati/paratha as it may stick to the surface. 
• No water should be used at all
• These paratha ten to have broken edges, so don't worry much
• You may add cumin seeds and coriander leaves as per your wish while kneading the dough. I did not add

Enjoy Fasting!

Instant rava/oats Idli - For all calorie conscious buddies!

Ingredients

1. Rava (Suji/samolina)/Oats (grind them into a coarse powder) - 1 cup (100 grams)
2. Curd - 1.5 cup
3. Carrot - Shredded (3 tea spoon) {you may use any number of veggies as u wish to)
4. Onion - finely chopped (2 or 3 tea spoon)
5. Coriander leaves - Finely chopped (3 tea spoon)
6. Cumin seeds (roasted) - 1/2 tea spoon (optional)
7. Salt to taste

Prcedure

• Mix all the above mentioned ingredients into a mixing bowl and keep it aside for 5 to 7 minute
• After 5 to 7 minute, give it a good stir and if it is very thick add little curd/water to it to reach a desired thick batter-like consistency
• Now spray oil on to the idli mould and put the batter on to it
• Steam the Idli for 15 minute in a streamer 
• Keep aside for 5 minutes to cool down 
• Remove the idlis from the mould and serve it hot with chutney/sauce/dal etc etc...

PS: Don't panic if you do not have a idli mould. Put the batter into a container (sprayed with oil) and cover it with foil paper

Now steam it using a conventional way, i.e, put some water into a large container (preferably with lids) and place an oven rack into it. Now place the container on the rack and let the idli get steamed. Don't forget to close the lid of the large container (kadhai).

Try this and I will be overwhelmed to hear your experience!!

Enjoyyyyyyyyyyyyyy cooking :)

Dosa-paneer Roll (super easy) - Dedicated to all the working ladies!

No time for delicious breakfast?? Try this out and amaze everyone at home!! Best for adults/kids on the go!

Ingredients

1. Dosa batter
2. Paneer (cottage cheese) - 100 grams
3. Onion (finely chopped) - 1 medium size
4. Coriander leaves (chopped) - 2-3 tea spoon 
5. Salt to taste
6. Black pepper powder - 1 tea spoon
7. Butter - 1 tea spoon

Procedure

• Mix grated paneer, onion, coriander leaves, pepper powder, salt and keep it aside
• Take a frying tava/flat pan and let it heat for a minute
• Once the pan is hot, put thick layer of Dosa batter on it 
• Now spread butter over it and let it fry on medium flame for a minute
• Now spread a thick layer of the paneer mixture on top of the dosa layer and press it little bit and cook it for another minite
• Now fold the 1/3 part of the dosa in and press it little bit. Now wrap the other 1/3 of the dosa on top of the previously wrapped one and it should look like as sown in the picture.
• Now cook it on low flame until the dosa is crispy/brown from outside
• Take it out and cut it in the form of spring roll and serve it hot with green chutney.

Important note:

You may experiment with any types of filling (e.g., egg, left out sabji, dry daal etc etc). Trust me it comes out awesome...

Enjoy this super fast recipe and let me know your thoughts!

Yummy Yummy Malai Kofta!

Ingredients

For Kofta balls:

1. Paneer (cottage cheese) - 200 grams
2. wheat/white bread - 2 slices (sprinkle little water to it and keep aside, this will make the bread soft)
3. Coriander powder - 1 tea spoon
4. Red chili powder - 1/4 tea spoon
5. Cumin seeds - 1/2 tea spoon
6. Green chili (finely chopped) - 1 tea spoon
7. Coriander (cilantro) leaves, chopped - 3 table spoon
8. Corn flour - 4 tea spoon
9. One medium sized potato - boiled, peeled and mashed
10. Salt to taste
11. Oil to deep fry

For Gravy:

1. Onion (make paste of 1 medium sized onion)
2. Ginger-garlic paste - 1.5 tea spoon
3. Dry red chili - 1 (cut into two half's)
4. Tomato - 2 medium sized (boiled, skin removed and made puree or thick paste)
5. Curd - 1 spoon
6. Cashew paste - 3 to 4 spoon (soak 15 to 20 cashews in water for 30 minute and then make a thin paste out of it)
7. Kashmiri red chili powder (mainly used for rich color) - 2 tea spoon 
8. Coriander powder - 1 tea spoon
9. Cumin powder - 1 tea spoon
10. Garam masala powder - 1/4 tea spoon
11. Turmeric powder - 1/2 tea spoon
12. Milk Cream - 2 to 3 spoon for garnishing. 

Procedure

Kofta balls:

1. Take a bowl and add the grated paneer, cumin seeds, chopped green chili, all masalas, salt, corriander leaves, mashed potato and mix it very well
2. Now add the bread slices and corn flour to the mixture and mix it thoroughly
3. Now make round balls out of the mixture as shown in the picture below and keep aside.

Heat Oil in a pan and when the oil is hot, put the kofta balls into it and let it fry in low heat for 5 minutes until it is deep brown in color and crispy in texture (u may prefer golden brown as well, choice is your's)

This is how it looks after frying

Gravy:

1. Heat 3 to 4 tea spoon of oil in a pan
2. Add dry red chili and onion paste to it and let it fry for a minute
3. Now add ginger-garlic paste and fry the whole mixture until it is golden brown. You may wish to add salt to speed up the process of frying or you may add it later
4. Once the mixture is golden brown, add tomato puree, coriander powder, cumin powder, garam masala powder, turmeric powder, and kashmiri red chili powder. Cook it in medium flame for 5-7 minutes.
5. Now add curd and give it a good stir.
6. Now add cashew paste and cook the entire mixture for about 7-8 minute in medium to low flame.
7. Once the gravy is thick and oil separates out of it add a cup of water and let it cook for 2 to 3 minutes until your desired consistency is reached
8. You may add more water if you want the gravy to be thin, but I prefer a thick gravy
9. Now switch off the flame and add the kofta balls to the hot gravy

Important note:

Add kofta balls to the hot gravy only before serving it. If you add it ahead and keep it in the gravy, the balls will soak all the water in the gravy and will break while serving.

Do not worry if there is a time lapse between cooking the gravy and serving... Just heat the gravy and put the kofta into it just before serving.

Now garnish the malai kofta with milk cream!!

Enjoy and let me know your comments!!!

Chili pepper paneer (cottage cheese)!!

Ingredients

• Oil - 3-4 tea spoon
• 2 Green Chili (chopped into 1" pieces)
• Black pepper powder - 1.5 tea spoon
• 2 Onion chopped 
• 10 Garlic cloves (chopped)
• Paneer 10 to 12, cut into one inch cubes or rectangles
• 1 medium size Capsicum (cut into one inch cubes)
• Soya sauce - 1 table spoon
• Tomato ketchup - 1.5 table spoon
• Red Kashmiri chili powder - 1 tea spoon
• Salt to taste
• Coriander leaves - 1 table spoon (chopped)

Procedure

• Take a bowl  and add the red chili powder, soya sauce and tomato ketchup. Then add little water and make a thin paste and keep aside
• Now take a non stick pan and add  oil to it
• Now add chopped garlic and green chili to the hot oil and let it saute for 1 minute
• Add chopped onions and salt, and fry it until golden brown
• Now add the masala paste (which you prepared and kept aside) to it, and fry the masala for 2-3 minutes on high flame
• Reduce to flame to low and add the capsicum and paneer (cottage cheese) to it and cover the pan with a lid. Also add half cup water to it.
• Let it cook for 7-10 minutes
• Now remove the lid and add black pepper powder 
• Cook it on high flame for 2 minutes or until all the water has been evaporated
• Switch off the flame, take it out on a serving plate and garnish with chopped coriander leaves

Your yummyyyyy food is ready to tinkle your taste buds!!  

Chicken Chettinad!!

Ingredients:                                       

1. Mustard seed
2. Cumin seeds
3. 2 cloves, 2 cardamom, 1 or 2 bay leaves
4. Curry leaves (12 to 15)
5. Dry red chilli
6. Onion chopped (2 big size finely chopped)
7. Tomato (1 finely chopped)
8. Cumin powder (1 tea spoon)
9. Kashmiri red chilli (mainly for coloring, u can add as per ur wish)
10. Coriander powder (1 tea spoon)
11. Whole back paper (not powder) - crush them into powder and use (2 tea spoon)
12. Ginger Garlic paste (2 tea spoon)
13. Chicken (500 to 700 grms)

Procedure:

• Take a heavy bottom pan.
• Add 6 to 7 tea spoon of oil, u can add more (up to u) and heat the oil
• Now put half tea spoon of mustard seeds and 1/4 tea spoon of cumin seeds
• Also add 2 cloves, 2 cardamom, 1 or 2 bay leaves and let it splutter for 30 second
• Now add curry leaves, dry red chilli and chopped onions
• Fry them nicely until golden brown
• Now add chopped tomatoes +Ginger-Garlic paste+cumin powder+ kashmiri red chilli powder+coriander powder
• And cook this for few (say 7 to 10) minutes, u can add 2 to 3 spoon of water to it if u need or else tomatoes generally leave water...
• Now add chicken pieces and cook it until the chicken is tender. Do not add water!!
• Once chicken is tender (boiled)... Add crushed blank paper corns and give it a nice stir!!

YUMM YUMM!! Serve it hot with rice, chapatti, kulcha or naan!! Enjoyyyy…