Stuffed Peas & Potato Poori

Easy Snack for the Evenings  Perfect with Tea....Peas & Potato Stuffed Poori

Poori is prepared with wheat flour, either Atta (whole wheat flour), Maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris. In some recipes, cumin seed are also added to the dough. A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use .....Popular Poori accompliment is Bhaji (Potato mixture)

For Evening Snacks I have made these Stuffed Poori & Ofcourse used Potato & Peas for the stuffing you get this yummy stuffed poori...Easy to make do try this

Ingredients
For Poori:
All purpose flour(Maida): 3 cups
Ghee(Clarified butter): 1sp
Baking powder: 1sp(optional)
Oil : for deep frying

For Stuffing

Potato(Boiled):1+ 1/2
Mashed Peas:1 cup
Redchili powder: 2sps
Jeera(cumin)powder : 1sp
Coriender leaves: 1/4 cup
Salt to taste

Method

Preparation of Poori (Outer cover):

• Seive All purpose flour (Maida) add salt & 1 sp Ghee mix to form crumble
• Then add little little water & make a hard dough SET ASIDE
• (Note: If You want it to be Crisp like Kachori can add 1 sp Baking soda)

Preparation of Stuffing:

•  In a bowl Mix together, Boiled & grated potato with Cooked & Mashed Peas
• Add salt, Redchili powder, Jeera powder mix add coriender leaves 
• Mix well shape these like Balls  & Keep ASIDE

• Heat Oil in a Kadai for Deepfrying
• Make small poori of Dough keep the Potato mixture in middle 
• Close from all sides 
• Then Roll Out Thick poori
• Deep fry in Oil....Remove on a absorbent paper
• Stuffed Pooris are Ready to Serve

Paneer Makhani

Smooth & Creamy Paneer gravy with aromatic spices will linger your taste buds
Try this Easy Paneer Makhani Recipe....Best Served with Rotis

For the Makani 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
Paneer cubes: 200 gms

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


Method:

• In a pan add onions and tomatoes saute for 2mins then 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 then 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
• Then add cream and keep mixing, Add Paneer cubes & cook 2 min
• Once it becomes thick,add milk stirring continuously else it will curdle. 
• Then add kasoori methi.
• Cook for a minute dont mix too much 
• Garnish with cream Paneer Makhani is Ready
• Serve with Roti or Rice... 

Tawa Vegetable Pulav

Pulao is another mixed rice dish popular in Indian cuisine.
Tawa Pulav is a popular Street food dish, unlike biryani, Biryani has a stronger taste of curried rice due to a higher amount of spices, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered. In pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.

Tawa Pulav The vegetables are Cooked seperately usually on a Big Tawa / Wok then Cooked Rice is added & Mixed this way its like Indian Fried Rice

Ingredients:

Rice soaked for 10 min:  2cups

Oil 3sps

Cinamin 1 inch 

Cloves 5

Bayleaf 2

Vegetables- Carrot 2

Capsicum 1 

Onion 2

Tomato 2

Potato 1

Beans 5-6

Peas 1cup

Sweet corn: 1/2 cuo

Pudina leaves1/2cup

Greenchilies - 4 slit

Maggie veg stock cube: 2 

Gingarlic paste 2sp

Ghee: 2sps

Saffron: 4-5 strands
Milk little to soak saffron

Method:

• Wash  Rice & add water 4 cups (1:2 ratio for rice) Close & cook
• In a Wok or Tawa Heat Oil add cinamin,cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute, add all vegies one by one.
• Add chopped pudina fry, add tomatoes chopped & fry
• Close lid to soften tomatoes for 2 min, then add Maggie cube(its salty) 
• Once all the Vegies are cooked add little salt,  the Rice like a layer
• Then add Ghee 2 sps & sprinkle Saffron soaked
• Cook on low flame for 2-3 min clossing lid
• Open & Mix lightly with a fork
• Tawa Pulav is Ready to serve
• Note: I have Used Normal Rice you can even Use Basumati Rice
  

Pan Seared Chicken

My 50th post...Very excited to post this Pan Seared chicken Breasts

Juicy chicken breasts Marinated in Spices & Pan seared with Butter enjoy this soft & succulent Boneless chicken

Chicken breasts doesnt take much time to cook as it has soft flesh makes it more juicier, So marinate in advance & get the best Result

Ingredients:

2 chicken breasts cleaned

2 tsp chili powder

1 tsp coriander powder

1 tsp roasted cumin powder

¼ tsp turmeric powder (optional)

1 tbsp crushed ginger-garlic-green chili

1 lemon juice

2 sps Butter

Method

• Clean chicken and flatten the breast bash it little make marks with fork or knife
• Add crushed ginger-garlic-green chili.
• Add chili powder, turmeric powder, coriander powder, cumin powder and salt.
• Rub these Masalas and salt on chicken really well. 
• Add juice of a lemon, mix well and keep it for marinating for at-least 4 hours.
• Once the chicken is marinated well, heat 2 tbsp butter in a  pan and add chicken breasts 
• Pan sear chicken for 2-3 min each side till cooked

Cut the cooked chicken fillets to finger size strips enjoy with mayonaise dip

Methi pulav

Methi pulav.....Very tasty ready in 20 min....Healthy pulav as methi is very healthy

Ingredients
Rice: 2 cups soaked
Ghee: 3sps
Ginger: 1/2 Inch
Greenchilies: 2
Cloves: 4
Cinamon: 1/2 inch
Bayleaf 2
Onion: 2 
Tomato: 1
Methi leaves :1 bunch 
Grated coconut: 1 cup
Salt to taste

Recipe

• In cooker heat ghee, add ginger grated, Slit greenchilies 2, 
• Add cloves & Cinnamon then add bay leaf, 
• Add 2onions sliced, fry add chopped Methi leaves 1 full bunch fry 
• Then add tomatoes fry close lid so tomatoes will soften...
• Add Grated coconut 1cup mix add rice & salt mix well Add water for 1 cup rice 2 cups water (1:2) ratio Cook for 2 vissels
• NOTE ( instead of grated coconut can make paste of coconut with greenchili also just don't add chili in the start)

METHI PULAV IS READY

Fish Thali 2

My Second Fish Thali  I love Fish thali combination of Fry & fish curry is awesome

I have used Sweet sea fish called Palu, you can even use River fish of your choice or any other fish like seer or pomfret

Fish Fry with Rice flour 

• Marinate: fish steaks apply salt to taste keep for 5 min
• Mix together chili powder 2 sps, Turmeric lillte, 1/2 Lemon juice & riceflour 2ps with little water to form a paste.(can use tamarind pulp instead of lemon)
• Squeze the fish remove excess water & apply this paste leave to marinate for 1/2 hr to 1 hr
• In a pan take Oil 3ps for tawa fry add curry leaves then place the fish & fry 2-3 min each side....Tawa fry ready

Fish Curry for Fish fillets cleaned 1/2 kg

Ingredients

Coconut grated: 3/4th cup
Red chilies: 4-5
Tamarind/ Amsol: 2sps
Onion: 1/2
Turmeric: 1pinch
Coriender: 2sps

Method:
Gind All the Ingredients with 1 cup water & make a fine masala
In a kadai add this masala & little water
bring to boil then add salt to taste
Add fish fillets & cook covered for 10 min
In between check the fish if cooked just remove from heat

Serve this Fish curry with Hot Rice & fish fry

Chicken Manchuri Dry

Before I have made Chicken Manchurian in gravy form So this time tried Out the Dry version
Ingredients:

Boneless Chicken: 1/2 kg
Egg: 1
Lemon: 1
Redchili powder or paprika: 2sps
All purpose flour: 1 cup
Oil: for deep frying
Capsicum: 1
Spring onion: 2
Garlic 2 ps
Knorr chinese manchurian powder

Method

• Marinate boneless chicken with salt, lemonjuice for 10 min, 
• Then squeeze out excess water, add 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......
• Remove on absorbent paper

In a seperate Wok

Take Oil 3 sp, add garlic chopped(OPTIONAL)
Sauté capsicum chopped, Chopped spring onions & fry 
Pour in 4sps of Knorr Chinese Manchurian powder mixed in 1 cup water
Mix & add 1/2 cup more water& bring to 1 boil check required consistency 
When thick add Fried chicken( no adding salt) & Mix well 
Lastly garnish with spring onion
Note: You can Use Cornflour 3sps & Redchili  powder 1sp mix instead of Knorr chinese manchurian powder(then Garlic is a must.)


Enjoy the dry chicken Manchuri