Month: June 2016

Paneer Magaz Masala


Paneer magaz  masala is a  vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried  used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.

Ingredients

Paneer – 250 g

Onion- 1(large size) chopped

Tomato puree-150 grams

Ginger garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Melon seeds 2 tbsp  soaked & grind

Kashmiri red chilli 1 tsp

Kasoori methi (dried fenugreek leaves) – 1 tsp

Oil – 1 tsp Butter – 1 tbsp

One small bay leaf

Green Cardamom – 1

Cinnamon stick – 1″

Fresh cream – 1 cup

Method

Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan

by Categories: Vegetable CurryTags: , , , , , , 14 Comments

Apple halwa


Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa  is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.

I am sharing a fruit based halwa Apple Halwa.it’s a really delicious using an apple,ghee ,sugar,Cardamom powder ,Saffron & nuts.

Ingredients

Apple 3 medium size

Sugar 1/2 cup or to taste

Pinch of Cardamom powder

Saffron Strands few soaked (optional)

Pistachios(chopped)  1 tbsp

Ghee 1 tbsp

Method

Wash ,peel & chopped apples.heat a non-stick pan adding ghee then add chopped apples  cook it on medium flame until the water content in the pulp is evaporated and using back of spatula mashed apples now pulp will  become slightly thick.now add sugar to the pulp and mix well. While stirring the pulp continuously add saffron & cook until halwa leaves the sides of pan.add cardamom powder.Turn off heat & serve in a bowl .Garnish with Chopped Pistachios.

Tips :Instead of Cardamom powder ,one can add Cinnamon powder or add any nuts as per individual choice.One can serve warm or @ room temp.Depend on Individual preference.

by Categories: HalwaTags: , , , , , , , 25 Comments

Gobhi Manchurian Dry


Gobhi Manchurian is an Indian Chinese fried cauliflower served as an  appetizer or a snack. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce.

There are two different variants of gobhi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, all purpose flour,spring onion, soy sauce, chilli sauce, minced garlic, ginger,ground pepper, etc. and has typically  garnish with spring onion.Its taste can vary from a mild spicy to hot depend on individual taste buds.

Ingredients

10-12 cauliflower

3 tbsp corn flour

5 tbsps all-purpose flour

¼ cup water

1 tsp black pepper powder

orange food color (a pinch) optional

Salt to taste

oil for deep frying

Ingredients for Manchurian Sauce

1 medium onion

½ cup chopped spring onions(white bulb)

1tbsp finely chopped garlic

2 tsp finely chopped green chillies

2 tsp finely chopped ginger

1 tbsp corn flour

1/4 cup water

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp red chilli sauce

1 tbsp cooking oil

salt to taste

spring onion (for garnish)optional

Method :-

Heat oil in a wok or a deep fryer, till it’s becoming hot we will dissolve the corn flour and all purpose flour along with pepper,food color and salt in water.Add the cauliflower florets and mix until the florets get coated with the flour mixture.Add about 5 florets at a time into the hot oil and fry until golden brown.Remove from oil and drain on a paper towel. Keep aside.Mix the corn flour with ¼ cup of water. Add soy sauce, ketchup, chilli sauce  & salt.Heat oil in a wok or frying pan on high heat; add onion saute till it becomes pink after that add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.Turn off heat. mix well,fried cauliflower with the Manchurian Sauce and serve.Before serving garnish with spring onion leaves.

by Categories: Indo Chinese, Veg AppetizerTags: , , , , , , , 8 Comments

Dry Chilli Chicken


Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are  Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns,soy sauce,red chilli sauce etc .Most dishes are served with gravy ,dry ,deep Fried & stir fried without gravy.Check my more  Indo-chinese recipe .

I am sharing my version of  Dry chilli chicken In its two-stage preparation, the first stage Boneless chicken is marinated & deep fried  & second stage, the deep fried chicken are sautéed with chopped onion,garlic ,bell pepper &sauce.

Ingredients

Chicken breast  500 gm/1 lb

For marination Ginger Garlic Paste 2-3 tsp

Ginger Garlic Paste 2-3 tsp

Vinegar 1 tsp

Egg 1

Soy sauce 2 tsp

Salt to taste(marination & gravy)

Black Pepper to taste

Cornflour 2 tbsp

for gravy Onion small (diced)1

Onion small (diced)1

Green Bell Pepper (diced) 1

Vinegar 1/2 tsp

Red chilli sauce 1 tsp

Garlic chopped 2-3

Soy sauce 1 tsp

Red chilli flakes 1 tsp (optional)

Tomato sauce 1/2 tbsp

Salt to taste

Cornstarch 1tsp (Dissolve with water)

Oil for  Deep frying

Oil 1 tsp for sauteeing

Method

Wash & clean Chicken breast.Pat dry using paper towel cut into  a desired shape.Take a big bowl  put chicken & marinated ingredients mentioned above.keep aside for 30 min .Heat a pan adding oil deep fry marinated chicken & drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix give a boil.add fried chicken.mix properly so that sauce coat chicken properly.turn off heat & sprinkle red chilli flakes.Serve hot !!

My Tip:Adjust spices & sauce as per own tastebuds

 

by Categories: Indo ChineseTags: , , , , , , , 2 Comments

Naan


Naan is a leavened Oven baked flatbread from India.Traditionally it’s baked in Tandoor. it is prepared mixing Refined flour with salt, a yeast and yogurt to make a smooth, elastic dough.Nigella seeds or garlic & green coriander leaves are commonly added as seasoning & once baked brush with Melted Butter. Naan Dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls , which is flattened and cooked.Naan are served with Veg & Non-Veg curries.

I am sharing Naan recipe baked in oven .

Ingredients

Refined Flour/all purpose flour  3 cup

Oil to kneading

yeast 1 tsp

Warm water 3/4 cup (to dissolve Yeast)

Salt to taste

Sugar 1 tsp

Black Onion seeds(nigella) for toppings

Milk/yogurt 1 cup

Melted Butter

Method..
Take a bowl add yeast,salt,sugar & water and cover.keep it for 10 min till it dissolve properly.In.a big bowl add refined flour ,yeast mixture slowly Knead a soft dough adding milk or curd…apply oil on palm while kneading.leave it for 3-4 hrs..Once dough rise knead again it a bit.Now preheat oven on highest temp ,divide dough a roll using rolling pin or flatten with help of finger and give shape of naan &sprinkle black onion  seed on top press it lightly so that it stick on dough .apply a little bit oil on baking tray & put naan on baking tray now bake till it cooked properly both.sides.remove from oven apply butter & serve hot !!

 

 

 

by Categories: Indian BreadTags: , , , , , 7 Comments

Baked Sattu Kachori


Kachori is a snack popular in India and other parts of South Asia.It is usually a round flattened ball made of Refined flour or whole wheat  flour filled with a stuffing such as Gram flour,different types of Lentils, salt and other spices.it is deep fried or baked.Variations of  Kachori prepared in India such as Onion Kachori,Sweet Kachori , Dal Kachori etc.Served with a chutney made from Tamarind , Mint & Coriander Chutney

I am sharing Baked Kachori Filled with Sattu & Indian Spices.Served with Peanut Chutney.

Ingredients

Whole wheat soft Dough (adding salt & oil)2 cup

For Stuffing
Sattu (Roasted channa dal) 1 cup

Onion Finely chopped -1 medium

Green Chilli finely chopped 1-2

Mustard oil -2 tsp

Salt to taste

Lemon juice 1-2 tsp (adjust per taste)

Nigella seeds(kalonji )1/2 tsp

Carom seeds(Ajwain)1/2 tsp

Grated ginger1 tbsp

Chopped garlic 1/2 tbsp

Chopped Green Coriander leaves 1 tbsp

Add little bit water (it will help fillings to mix properly)

Method

In a bowl add Sattu then all stuffing  ingredients & mixed properly.Adjust ingredients as requirements.preheat oven 180 c/350f.now divide dough then roll  & put fillings as we do normally for kachori.,close properly .with help of a rolling pin or Palm flatten it .now put that kachori on a baking tray and baked turning both sides in between till it cooked properly.to make it crisp (apply little bit oil both side). put on broil mode for 2-3 min turning both sides.Serve with choice of chutney(mint-coriander/tamarind//peanut) with onion (optional)

k2
Inside Oven
k3
In process of Baking
k4
Broil Mode
by Categories: Indian BreadTags: , , , , , , , , 7 Comments

Stuffed Dal Kachori


Dal Kachori is a spicy snack popular in India and other parts of South Asia.It is usually a round flattened ball made of Refined flour or whole wheat  flour filled with a stuffing such as Gram flour,different types of Lentils, salt and other spices.it is deep fried or baked.Variations of  Kachori prepared in India such as Onion Kachori,Sweet Kachori ,Dal     Kachoris etc.Served with a chutney made from Tamarind , Mint & Coriander Chutney .Some of  a kachori are served with a curry made with Potatoes Aloo Rassedar.

I am sharing Stuffed Lentil Kachori served as appetizer or snacks

Ingredients for stuffing
Bengal Gram(Channa Dal) 1 cup
(Soaked & Grind)
Ginger-chilli paste 1 tsp

Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Cumin powder 2 tsp
Coriander 4 tsp
Asafoetida( Hing) a pinch
Garam masala powder 1/4 tsp
Black salt to taste(optional)
Dry Mango powder(amchur) 1/2 tsp
Salt to taste
Green coriander leaves finely chopped
Oil 2 tsp for cooking
Oil for deep frying
for Dough
Whole wheat flour 2 cup
Oil 2 tsp
Salt to taste
Water for kneading
Make a dough using above mentioned ingredients ,Cover with wet towel . neither too soft nor too hard & keep aside
Method
For stuffing
Grind dal in a mixer -grinder.Take a pan heat oil add asafoetida,ginger-chilli paste & cook till raw aroma goes.now add all dry spices except salt,garam masala.cook on a med-low heat to prevent burning.saute 2-3 min.add grind channa dal & cook on med- low flame .once it started leaving side & become like a dough.turn off heat add salt,garam masala & green coriander leaves.mix properly adjust spices as per own taste bud.
Heat oil in a deep pan for frying.Divide atta dough stuff channa dal .close properly.now flatten between palm or using rolling pin.depp fry all stuffed Kachoris
Serve with Green Chutney & tamarind Chutney .

 

 

 

 

by Categories: Indian BreadTags: , , , , 3 Comments

Onion & Cabbage Pakora


Pakora  is a fried snack or a fritter.Originally from India & across South Asia especially in India & its Neighbouring country.It is  a mix of finely Sliced  onions & shredded cabbage  green chillies, and Indian spices mixed in gram flour. It is rolled into small balls ,Flatten on fingers and deep-fried in hot oil. These pakoras are very crisp on the outside and medium soft to crisp inside

Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, paneer, cauliflower, or chili pepper & Served with Chutney Mint & Coriander Chutney or tomato ketchup.

Ingredients

1 cup besan

Cabbage -1/4 cup

onion -1 big size

Green chilli -1-2 (as per taste)

Salt to taste

Chilli powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tbsp

Cumin powder 1 tsp

Black pepper powder to taste

Oil for frying

Water if required

Method

Wash & cut cabbage & onion.finely chopped green chillies.In a big bowl add all ingredients mix properly using hand& check seasoning .Heat oil in a Kadai drop pakoda batter and deep fry them.Put on paper towel to remove excessive oil.Serve with Chutney .

Tips:- if needed then only add water,as onion & cabbage leaves water when we add salt.Pakora batter will become runny .

 

 

by Categories: Veg AppetizerTags: , , , , , , , , Leave a comment