Shahi Paneer

Flavourful Paneer gravy which is simply easy just follow few steps & its ready

I usually prepare this for morning breakfast & even pack it up for lunch box

Ingredients :
Paneer, cubed1 cup
Onion 1, 
Tomato 4 
Green chilli 1 
Ginger 1 inch 
Moti elachi 2 
Red chilli powder 1 tsp 
Garam masala powder 1/2 tsp 
Pepper powder 1/2 tsp 
Milk1/4 cup
Tomato sauce1 tblsp
Oil/ghee 3-4 tblsp 
Salt as needed 
Coriander leaves 2 tblsp

Method
1. Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tblsp of oil/ghee and add moti elachi,green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped tomatoes and cook covered until mushy.
2. Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.
3. Heat pan with remaining oil/ghee and add the strained mixture. Add tomato sauce,salt,red chilli,garam masala,pepper powders.
4. Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water & cook 2-3 min
5. Add milk slowly with constant stirring and heat in low flame for 2-3 minutes. No need to boil for more time.

• You can use thin cream in place of milk. Shahi paneer ready to serve with Laccha Paratha

Tricolour Uttapam Republic day special

Ingredients
Urad dal 1 cup
Rice 3 cups
Carrot grated 1/2 cup
Capsicum chopped 1/2 cup

Method: Soak Urad dal & Rice for 6 hrs grind & Ferment overnite add salt & mix just before use.
In A Pan Greese Oil 1 sp , Pour 2 cups batter & dont flatten let it be thick garnish over carrot and ghee close lid & cook only one side.
Repeat the process for Capsicum topping, can oven add onions tomato greenchilies, coriender to make Masala Uttapam.

Vaangi Bhaath

Vaangi Bhaath famous South Indian Delicacies detailed Recipe:

 vangi bath powder:
 4sp Chanadal,
 2sp Urad dal,
1/2sp methi seeds,
1/2 sp Jeera, 
2sp coriender powder
5-6 Redchilies,
 little haldi,
handfull groundnuts

Tempering
Oil 3-4sps, 
mustard- 1/4 sp
Chana dal  2sp
Cooked Rice 2cups
Onions 
Long Brinjal- 2
Cashews- 5-6
1 sp sugar

METHOD
Fry 4sp Chanadal, 2sp Urad dal,1/2sp methi seeds,1/2 sp Jeera, 2sp coriender powder 5-6 Redchilies, little haldi,handfull groundnuts) then Make powder

Make Rice, In Pan fry Cashews in ghee & remove, then Add Oil 3-4sps, mustard, Chana dal , Onions fry, add Long brinjal, capsicum & fry nicely then add salt & fry add water & let it boil till its cooked then add Vangibath powder & little water to make paste & 1 sp sugar. Now add cooked rice & chopped coriender mix, Lastly add lemon juice to make it tangy...Garnish with Cashew & Mint leaves...can add grated coconut also.

Masala Idli with Cabbage

Instant Masala Idli with Cabbage using Idli Rava, This is a savoury breakfast dish, 

Konkani dish prepared with cabbage, usually its made in Jackfruit leaves formed to make a pocket called Khoto & steamed in these, Healthy & tasty easy to prepare Instant Idli

INGREDIENTS:
1 cup idli rava(Rice Semolina)
1 cup grated coconut
1/2 cup finely chopped cabbage
2 chopped onions
chilli powder to taste
Salt to taste


PROCEDURE:

Wash idli rava Keep aside
Meanwhile grind the coconut with little water to form a paste
Mix the rava with ground coconut
Add all other ingredients, add lil water  to adjust the consistency (semi solid)
(It should not be watery just should be able to form rough dough)
Grease the idli moulds with Oil & Place spoonfull in each idli section
Steam the idlis in cooker or idli vessel for 15-20 minutes
SPICY MASALA CABBAGE iDLI IS READY Serve hot with coconut oil

Idli Vada With Coriender Chutney

IDLI

INGREDIENTS:

Uraddal 1 cup

Idli Rava: 3 cups

• Soak Urad Dal for  4 hrs & Grind to fine paste
• Add Idli Rava & little water thenMix & Keep in warm place to Ferment Overnite (6hrs)
• Once fermented Add Salt to batter & mix, 
• Check the consistency of batter it should not be too thick
• Add water to make it Dosa batter consistency
• Grease Idli Mould with Oil & pour batter steam Idli for 20 min   

Vada:

Uraddal 2cups

Greenchilies-2

Coconut pieces- 10

Crushed pepper- 1sp

Grated ginger- ½ sp

Oil For Deepfrying

Method:

• Soak uraddal 2cups overnight.
• Morning Grind Uraddal with very little water make smooth paste
• Remove in mixing bowl add greenchilies, coconut pieces, crushed pepper, grated ginger,salt.
• while making vada wet ur hand & take one on ur palm make a hole & slowly leave in hot oil & fry both sides till golden brown

Chutney is a simple Coconut & coriender- 


grated coconut- 1/2 cup
greenchilies- 1-2
coriender leaves 3sps
onion(small)- 1/4th
tamarind pulp- 1sp

Method:

• Blend in mixer grated coconut,greenchilies, coriender leaves 1/4 onion(small), little tamarind pulp & salt with little water
• Once grinded coarsely then add bit more water & grind to fine paste
• (Can even add pudina to chutney just fry them in Ghee little even fry greenchilies & add rest same)

Kadai Chicken

Recipe: Ingredients:
Chicken - 10 small pieces(with bone)
Big Onion - 1 finely chopped
Green Capsicum - 3 tbsp chopped into bite sized pieces
Ginger Garlic paste - 1 tsp + 1/2 tsp
Turmeric powder - a generous pinch
Lemon juice - 1 tsp
Tomatoes - 2 big or pureed
Fresh Coriander leaves - 1 tbsp chopped finely
Salt - to taste
To temper: 
Oil - 1 tbsp
Bayleaf - 1/2
Cloves - 2
Cardamom - 1
To roast and grind to a dry powder: 
Coriander seeds - 2 tsp
Pepper corns - 1 tsp
Jeera - 1/2 tsp
Dry Red Chilli -3
Cinnamon - 1.4 inch piece

Method:
Dry roast the Coriander seeds - 2 tsp Pepper corns - 1 tsp Jeera - 1/2 tsp Dry Red Chilli -3Cinnamon - 1.4 inch piece to golden brown then grind it to a semi coarse powder,Set aside. Heat a pan add a tsp of oil and toast capsicum until crispy(this step is purely optional)...dont let it brown, set aside. Clean chicken , wash it well then add half of roasted powder along with ginger garlic paste,salt, lemon juice turmeric powder and marinate it and set aside. Heat a kadai / pan with Oil - 1 tbsp add Bayleaf - 1/2 Cloves - 2 Cardamom - 1then add onion,ginger garlic paste let it slightly brown.Then add tomato puree along with remaining roasted powder Mix well and let it cook till raw smell of tomato and masalas leave.Add required salt...Then add chicken pieces and saute for 3mins until the raw texture of chicken changes.Add little water say 1/2 cup , cook covered for 10-12 mins until chicken pieces turn soft or pressure cook for 4-5 whistles Allow water to reduce and let oil sepearate, at this stage add toasted capsicum give a quick stir. Let it cook in medium flame for 3mins for capsicum and chicken to blend well and the masala to coat well.Finally garnish with coriander leaves and switch off.

Malai kofta

Enjoy this creamy & delicious easy to prepare Malai koftas with Rotis or Rice 

For the kofta:
Mixed Vegetables - 1/2 cup heaped(I used carrot peas & beans, boiled and mashed)
Potatoes(Boiled and mashed) - 1 cup
Paneer - 1/2 cup heaped
Onion - 2 tbsp chopped finely
Nuts - 2 tbsp chopped(I used badam & cashews)
Turmeric powder - a generous pinch
Bread Crumbs - 1/4 cup
Kashmiri Red Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Jeera Powder - 1/2 tsp
Coriander leaves - 1 tbsp finely chopped
Salt - to taste

For the malai gravy:
Onion - 1 big sized chopped lengthwise
Tomatoes - 3 big sized chopped roughly
Red Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Cashew paste - 2 tsp
Cream - 1/2 cup
Milk - 1 cup
Coriander leaves - 1 tbsp finely chopped
Kasoori Methi - 1/2 tsp crushed
Salt - to taste

To temper:
Shahi Jeera - 1/2 tsp
Ginger Garlic paste - 1 tsp
Method:

Grate the paneer. Pressure cook the veggies for 2-3 whistles(carrot,peas and beans)
Drain water and see to it that there is no moisture, mash it up.
Pressure cook potatoes until mushy.In a mixing bowl add all the ingredients listed under 'For the kofta'.Reserve little grated paneer for garnishing too.

Mix well and combine to form a thick dough.
If it is loose use little more breadcrumbs / bread crumbled. 
Form lemon sized balls and deep fry them.
Deep fry till golden brown.

In a pan add onions and tomatoes saute for 2mins 
Add the spice powders and saute till raw smell completely leaves and it shrinks in volume.
Cool down and grind it to a fine paste,Set aside.

In a nonstick pan heat oil - add shahi jeera let it crackle 
Add ginger garlic paste saute for 2mins.
Then add the tomato onion paste, add 1/2 cup water. 
Keep cooking till it becomes thick,add required salt.
You can adjust the spice level at this stage.
Then add cream and keep mixing. 
Once it becomes thick,add milk stirring continuously else it will curdle.
Then add kasoori methi. 
You can either add the fried koftas into the gravy.
Or choose to plate it as shown below which I prefer.
First add the malai gravy then place the koftas and pour little gravy on it. 
Garnish with grated paneer, malai and coriander leaves.Serve Bon Appetite...

Sunny Sandwitch

Sunny Sandwitch

Golden & crisp Egg & paneer grilled sandwitch

Ingredients:

Brown Bread: 4pcs
Oil: 3sp
Onion:1
Gin garlic paste: 1/2sp
Turmeric:1 Pinch
Eggs: 3
Panner: 1/2 cup
Red chili sause: 2sp
Tomato sause: 1sp
Salt to taste

Method: 

In a pan take Oil: 3sp saute, Onion1 chopped finely, 
Add Gin garlic paste, Turmeric & Eggs start scrambling 
After 2 min add grated Panner mix add salt & Tomato sause,
Add Red chili sause mix well cook for 2 min cool this mixture....
Spread on Bread slices & Roast in sandwitch maker till Golden

Basundi....Milk & Rice Kheer

Happy Sankranti......Todays special Basundi

Ingredients

Milk 1Litre

Rice 1 cup

Sugar 2 cups

Chironji 1/2 cup 

Saffron Soaked

Method: 

Soak Rice for 10-15min, then drain & grind coarsely,

Boil Milk, once reduces little add Rice & cook stiring occasionally.....

Once rice is cooked add sugar & Mix let it thicken 

Add Chironji & saffron....cool down the Kheer let it come to Room temperature....

Serve Chilled for best results........

Chicken Manchurian

Chineese.....Spendid spread of Chicken Manchurian, Hakka Chicken Noodles......

Recipe: Chicken Manchurian
Marinate boneless chicken with salt, lemonjuice for 10 min, then squeeze out excess water, add 1 egg, mix add paprika or redchili powder mix well. Take oil in deep kadai for frying...Make batches of 6 pcs sprinkle maida just before frying on 6 pc & coat well then fry till golden....again sprinkle maida & coat for next batch just before frying......
For Manchurian sause...take Oil 3 sp, sauté capsicum chopped, Chopped spring onions & fry (can add garlic chopped) Pour in 4sps of Knorr Chinese Manchurian powder mixed in 1 cup water, mix & add 1 cup more water& bring to 1 boil check required consistency when thick add Fried chicken( no adding salt) & Mix well (if sause is too thick add bit more water don’t boil too much) Lastly garnish with spring onion

Best served with Hakka chicken noodles 

Recipe link: Hakka Chicken Noodles

Like my Facebook Page: https://www.facebook.com/pages/Homemade-delicacies/831666316876649?ref=hl