Thursday 24 July 2014

Surti vada pav




Preparation Time: 10 mins.
Cooking Time: 30 mins.
makes 8 pieces.



Ingredients

For the vada filling :-

1 1/2 cups boiled and mashed potatoes
2 green chillies, chopped
1 1/2 tbsp grated garlic
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil

For the outer covering:-

3/4 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste

Other ingredients:-

oil for deep-frying
Method

For the vada fillling :-

1.Pound the green chillies, ginger and garlic using a mortar and pestle.
2.Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
3.Add the pounded mixture and sauté again for a few seconds.
4.Add the potatoes, turmeric powder and salt and mix well.
5.Remove from the fire and cool.
6.Divide into 8 equal portions. Shape into rounds.

For the outer covering :-

1.Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
2.Dip each round of the vada filling into the batter and allow it to coat the mixture well .
3.Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

serve:-

Slice each pav into half and spread some dry garlic chutney with ketchup inside.
Place one vada in each pav and serve immediately.

Tuesday 8 July 2014

Paneer potato tikki


Ingredients:

Potatoes , boiled ,mashed - 1 & 1/2 Medium
Paneer, grated - 1/2 Cup
Garlic Paste - 1 Tablespoons
Ginger Paste - 1 Tablespoon
Chopped Green Chilli - 3
Salt To Taste
White Pepper Powder -  1 Teaspoon
Corn Flour - 2 to 3 Tablespoons
Corn Flakes , Crushed - 1 / 2 cup
Water - as Required
Oil - To Deep Fry

Method:

1.Take one bowl, add corn flour  and water and make thin slurry.

2.Take one bowl, add mashed potatoes, paneer, garlic paste, ginger paste, salt, white pepper powder, corn flour  and mix well. shape them as per your choice.  deep into corn flour slurry and roll into cornflakes  and deep fried till golden brown.

Serve  with sweet chutney ans green chutney.

Monday 7 July 2014

Dahi Vada




Ingredients:

urad dal – 1 & 1/2 cup
Sal to taste
Oil – for deep frying
Yogurt – 7 to 8 cups
Powdered sugar – 1 cup
Roasted cumin powder – as required
Red chilly powder – as required
Fresh coriander leaves – 2 tablespoons
Buttermilk, salted - 3 to 4 cups( For soaking)

Method:

1.Wash and soak urad dal in sufficient water overnight. Drain off excess water. Grind dal to a smooth paste.

2.Take one bowl, mix smooth paste, salt and whisk for 10 to 15 minutes.

3.Heat sufficient oil in a kadai. Drop batter in tablespoonful in it and deep fry until light golden.

4.Drain the vada and soak them in sufficient quantity of salted buttermilk. Leave for 2 to 3 minutes.

5.Squeeze carefully between your palms to drain out buttermilk. Keep aside.

6.Whisk yogurt, salt, powdered sugar well.

7.Take serving plate, arrange bhallas and cover with chilled yogurt.

8.Sprinkle roasted cumin powder, red chilly powder.

9.Garnish with coriander leaves and Pomegranate serve immediately.

Thursday 3 July 2014

EGGLESS CHOCO - VANILA SPONGE CAKE


Ingredients:-

For chocolate  cake:=

Maida – 1 ½ cup
Cocoa powder – 3 tablespoons
Baking powder - 1 ½ teaspoons
Baking soda – ¾ teaspoon
Sweetened Condensed milk – 1 cup
Unsalted Butter – ¾ cup, melted and cooled
Pure Vanilla extract – 1 ½ teaspoons
Water – ¾ cup

For frosting:-

Semi sweet chocolate – 1 cup
Heavy whipping cream – ½ cup
Unsalted butter – 1 ½ tablespoons

Instructions

Make Cake:-

1.Preheat the oven at 350 degree F or 180 degree C.
2.Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.
3.Sift Maida , cocoa powder, baking powder and baking soda in a bowl.
4.Then add water, melted butter, vanilla extract and condensed milk. Mix well.
5.Pour the batter into a prepared cake pan. Tap the pan on the countertop to remove air bubbles. Bake into preheated oven for 30 minutes.
6.toothpick inserted in center of cake will come out clean.
7.Remove it from the oven and let it cool on wire rack for 5 minutes.
8.using a knife loose the sides of the pan. And invert it into cooling rack from the pan and let it cool completely before frosting.


For sponge cake:=

Maida – 1 ½ cup
Baking powder - 1 ½ teaspoons
Baking soda – ¾ teaspoon
Sweetened Condensed milk – 1 cup
Unsalted Butter – ¾ cup, melted and cooled
Pure Vanilla extract – 1 ½ teaspoons
Water – ¾ cup

For frosting:-

amul  whipping cream – ½ cup
Unsalted butter – 1 ½ tablespoons
Sugar - 2 Tbsp
Ice Cubes

Make Cake:-

SAME AS ABOVE

DO NOT ADD COCO POWDER.

ARRENGED:-

* first take chocolat cake

Make frosting

1.semi sweet chocolates and put into a heatproof bowl.
2.Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
3.Let it stand for 2 minutes.
4.Then stir very gently with a spoon. It will look ugly half way through.
5.Keep stirring till it becomes shiny and everything is incorporated well.
6.Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
7.Now pour the chocolate ganache frosting on the cake, using back of spoon or butter knife spread it evenly.

then put on sponge cake:-

make frosting:-

1.Take the cream pack, and snip of the top of the pack and refrigerate it for minimum 4 hrs or overnight.
2.Also keep the bowls and the beaters/whisks in freezer for minimum 30 mins.
3.Now scoop out the thick part of the cream in a bowl.. The thick part will be settled up in the top..
4.Place the bowl in another bowl which has a few ice cubes. Start whipping the cream using a beater/hand whisk.
6.After 10-15 mins using hand whisk the cream must have doubled in volume, add in the powder sugar.
Start beating again and whip until its stiff. It'll take a lot of time but it'll whip.
Use it straight away or refrigerate/freeze until ready to use.

decorated with chocolate and fresh cherry.

Paneer cheese Kofta in red grevy


 

Ingredients for Paneer Kofta :

Grated Paneer - 1/2 cup
Milk -1 table spoon
Bread Crumbs - As Required
Salt to taste
Garam Masala - 1 tea spoon
Green chilly chopped - 2
Processed Cheese - 1 /2cube
Corn Flour - 1 Table spoon
Oil - As Required For Deep Fry

Method For Paneer Koftas :

1.Take one mixi bowl. Add Paneer and milk, grind them Smoothly.

2.Take One bowl,  Add Above Paneer Mixture

3.Add Salt,Green chilies, Fresh Bread Crumbs, Garam masala and Mix It Well.

4.Make small bolls and put cheese piece in the center and roll it. Do the same for the remaining.

5.Roll The Bolls In corn flour and Then Fresh Bread crumbs.

6.Heat sufficient oil in a kadai. Deep fry the bolls till golden brown and crisp in color.


Ingredients For Curry :

Chopped Onions - 1 medium
Chopped Tomatoes - 3 medium
Garlic -7 to 8 cloves
Ginger - 1/2 inch
Green chilly - 2
Cashew nuts -  10 to 12
Salt to taste
Red chilly powder - 2 tea spoons
Garam masala - 2 tea spoons
Oil - as required

Method for Curry :

1.Take one pan and heat oil.

2.Add chopped onions, chopped tomatoes, garlic, ginger, green chilies, cashew nuts and saute for 3 minutes on medium flame. Let it cool down. Grind it and make smooth paste.

3.Take one pan and heat some oil. saute smooth paste for 3 to 4 minute.

4.Add salt, gram masala, red chilly powder and mix well. again saute for 1 to 2 minute.

Ready to Serve.

Take one servin bowl and pour curry and set paneer koftas. Serve  Hot Paneer kofta curry  with butter Paratha or butter Nan.

PAPAD STUFFED WITH BROWN GRAVY



Ingredients for Papad Roll :

Paneer , Grated - 2 Tablespoons
Cheese , grated - 2 Tablespoons
Garlic Paste - 1/2 Teaspoon
Ginger Paste - 1/2 Teaspoon
Potato , boiled ,grated - 1 small
Chat masala - 1/2 teaspoon
Salt to Taste
Red Chilli Powder - 1/2 Teaspoon
Fresh Coriander , chopped - 2 Tablespoons
Papad - 2
Water - To soak papad

Method For Papad Roll :
1.Take one bowl  , add paneer ,cheese ,garlic  paste ,ginger paste , potato ,  chat masala ,salt , red chilli powder ,  fresh coriander , mix well .
2.Take one plate , add water and soak papad . Arrange stuffing and roll it . cut into pieces .

Ingredients For Brown Gravy :

Oil - 2 Tablespoons
Onions , Chopped - 3 Medium
Onion , Slices - 1 Medium
Tomato , Chopped - 1 Medium
Cashew nut Paste - 2 Tablespoons
Ginger Paste - 1/2 Teaspoon
Garlic Paste - 1 Teaspoons
Water As Required
Paneer , Grated - 1 Tablespoons
Salt To Taste
Red Chilli Powder - 1 Teaspoon
Gram Masala - 1/2 Teaspoon
Kitchen King Masala - 1 Teaspoon
Curd - 1 Tablespoon
Cream - 2 Tablespoons

Method For Gravy:

1.Take one pan heat 1 Tablespoon oil and saute chopped onions till its brown , let it cool and make smooth paste.
2.Take another pan heat 1 Tablespoon oil and saute chopped tomatoes till its brown , let it cool and make smooth paste.
3.Take one pan heat oil ,add onion slices ,saute for 1 minute. Add onion paste and saute for 2 minutes. Add ginger paste ,garlic paste and saute. add tomato paste and saute .
4.Add Garam masala , salt , red chilli powder , cashew nut paste , kitchen king masala and mix well and saute for 1 minute. Add Curd , mix well . Add Cream and mix well.
5.Add Water and mix well , saute till gravy become soft and grated paneer , mix well .and switch off the flame .
6.Take serving bowl , pour gravy and arrange papad roll .

Tuesday 1 July 2014

Fruit Custard (Indian style)


 

Ingredients:-

Vanilla flavored Custard powder - 2 tbsp
Milk -500 ml/ 2 1/2 cups
Sugar -50 grams or as required
Mixed fruits- anything of your choice
(Banana,apple,pineapple, papaya, musk melon, chikoo/sapodilla, pomegranate, pear, Kiwi, grapes(seedless), strawberry etc).Do not add watermelon as it oozes water.


Method:-

1.Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste without any lumps. Your custard paste is ready.

2.Boil 2 1/2 cups of milk , add sugar to it.

3.Add the custard paste to the milk and cook stirring continuously until it becomes thick.

4.After it comes to room temperature, refrigerate it. It will become more thick when cooled.

5.Cut fruits of your choice. You can use any seasonal fruits or mixed fruits.

6.Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .

Serve Chilled.

Note - Mix fruits to custard only before serving.