Friday 29 August 2014

Reshmi Pepper paneer receipe


Ingredients:-

paneer:- 500 grams
Tomato seeded and cut into thin strips1 medium
Oil 1 tablespoon
Onion 1 medium
Cumin seeds 1 teaspoon
Green capsicum 1 medium
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Tomato puree 1 cup
Salt to taste
Red chilli powder 2 teaspoons
Fresh coriander sprigs 8-10
Fresh cream 1/2 cup
Garam masala powder 1 tablespoon

Method:-

1.Heat oil in a non-stick pan.
2.Cut onion into half and slice.
3Add cumin seeds and onion to the pan and saute well.
4.Cut capsicum into thin strips and add alongwith tomato. Toss.
5.Add garlic paste, ginger paste, coriander powder and turmeric powder and mix well. Saute well
6.Add tomato puree, toss to mix and cook further.
7.Cut cottage cheese into thick fingers.
8.Add salt and red chilli powder to the pan and mix well. Add little water, mix well and cook. Add cottage cheese.
9.Finely chop coriander sprigs.
10.Add cream to the pan and mix well. Add garam masala powder and mix well.
11.Add chopped coriander and mix well. Let it get heated through.

Serve hot garnished with ginger.

Monday 18 August 2014

Badam besan ke laddo ( in gujrati "Magaj na ladu" )



Ingredients:-

Almonds
besan:- 4 cups
Ghee 2 cups
Green cardamom powder 1/2 teaspoon
Powdered sugar 2 cups

Method:-


1.Heat ghee in a kadai and add green cardamom powder.
2.Add gram flour and roast on low heat till a nice aroma is given out - for approximately ten minutes.
3.Crush almonds. Transfer roasted gram flour to a bowl and add crushed almonds and mix.
4.Allow the mixture to cool slightly before adding powdered sugar. Add sugar and mix.
5.Roll into even sized laddoos. Cool and store.

Friday 8 August 2014

Vegetable Manchurian ( Chinese Recipe )




Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients:-

For The Vegetable Balls:-

3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
salt and to taste
oil for deep-frying

For The Sauce:-

1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 cup clear vegetable
stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup
of water
2 pinches of sugar
2 tbsp oil
salt to taste

Method :-

For the vegetable balls:-

1.Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well using your hands.
2.Shape spoonfuls of the mixture into small balls.
3.Deep fry a few balls at a time in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce:-

1.Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2.Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve:-

Just before serving, put the vegetable balls in the sauce and bring to a boil.
Serve hot.

Tuesday 5 August 2014

Hot and sour soup



Preparation Time: 20 mins
Cooking Time: 7 mins
Makes 6 servings
Show me for   servings


Ingredients:-

2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1/3 cup shredded cabbage
1/3 cup grated carrot
1/3 cup finely chopped cauliflower
1/3 cup chopped spring onions with the greens
1 tbsp chopped coriander (dhania)
4 cups clear vegetable stock
2 tbsp vinegar
1 tbsp soy sauce
1 tbsp chilli sauce
1/2 tsp freshly ground black pepper powder
salt to taste
2 tbsp cornflour dissolved
1/3 cup water

For Serving:-

chillies in vinegar
soy sauce
chilli sauce

Method:-

1.Heat the oil in a wok / kadhai on a high flame till it smokes.
2.Add the garlic and sauté on a high flame for a few seconds.
3.Add all the vegetables and sauté on a high flame for another 2 minutes.
4.Add the vegetable stock, vinegar, soya sauce, chilli sauce, pepper and salt, mix well and cook on a high flame for 2 minutes.
5.Add the cornflour mixture, mix well and cook on a high flame for a minute, while stirring continuously.
6.Serve hot with chillies in vinegar, soya sauce and chilli sauce.

Sunday 3 August 2014

puran poli in Tuvardal.( Gujrati special)



Preparation Time: 10 mins
Cooking Time: 60 mins
Makes 15 puran polis
Show me for   puran polis


Ingredients:-

For The Dough:-

2 cups whole wheat flour (gehun ka atta)
2 tbsp oil

For The Filling:-

1 cup toovar (arhar) dal
1 cup gud
a few saffron (kesar) strands
2 tbsp ghee
1/2 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
a pinch of mace (javantri) powder

Other Ingredients:

whole wheat flour (gehun ka atta) for rolling
ghee for smearing

Method:-

For the dough

1.Combine the flour and oil in a bowl and knead into a soft dough using enough water.
2.Divide the dough into 15 equal portions and keep aside.

For the filling

1.Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
2.Allow the steam to escape before opening the lid.
3.Drain any excess water and mash the dal lightly using the back of the spoon
4.Heat the ghee in a broad non-stick pan, add the dal and gud and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
5.Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
6.Cool slightly and divide it into 15 equal portions. Keep aside.

How to proceed:-

1.Roll out one portion of the dough into circle.
2.Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
3.Flatten the dough and roll again into circle, using a little wheat flour for rolling.
4.Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
6.Smear a little ghee on each puran poli and serve hot.