Palak Paneer Recipe | Cottage cheese and Spinach curry Recipe

Palak Paneer Recipe | Cottage cheese and Spinach curry Recipe

Ingredients :
½ kg Spinach palak
200 gm Paneer (cottage cheese), cut into cubes
1 tbsp Moong dal optional for color
1 Tomato chopped
7-8 Garlic flakes
2 pcs green chili
½ tsp red chili powder
¼ tsp turmeric powder
Pinch hing
½ tsp cumin seeds
½ tsp garam masala
2 tsp fresh cream
2 tbsp oil ghee/butter
Salt to taste

Preparation :
1. Remove spinach leaves from stem and rinse thoroughly in water.
2. Take a deep pan and add washed spinach leaves, garlic flakes, green chily, soaked moong dal (for color) and chopped tomatoes.
3. Add little water, cover the lid and cook for 5 mins.
4. Turn off the heat and make the spinach cool.
5. Now blend the spinach mixture with a blender and make a thick smooth paste.
6. Heat oil in a deep heavy pan and add cumin seeds.
7. When the seed starts crackling add spinach paste and stir for a min.
8. Add turmeric powder, hing , salt, water (if required) and mix well.
9. Add pieces of cottage cheese, fresh cream, red chily powder, garam masala and mix it well.
10. Cook till the gravy starts boiling.
11. Garnish with fresh cream and serve hot with Roti, Naan or Jeera Rice.

Notes: You can also add fried paneer cubes into the spinach curry.

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Potato Vermicelli Cutlet Recipe

Potato Vermicelli Cutlet

Ingredients:
1 cup Vermicelli Sewai
3 potatoes Boiled and mashed
1 carrot Grated
½ inch ginger grated
2 pieces green chilly chopped
¼ cup green peas boiled and crushed
coriander leaves Freshly chopped
1 tsp cumin powder
¾ tsp Garam masala
1 tsp Red chilly powder
1/3 cup Bread crumbs as needed
2 Tbsp Peanut powder roasted
2 tsp lemon juice
Salt to taste
Oil for frying

For coating:
1½ Tbsp All purpose flour
Vermicelli Roasted

Preparation :
1. Boil water in a deep pan and when the water starts boiling add vermicelli. Mix it well and cook 3-4 minutes till it gets tender.
2. Once the vermicelli gets cooked, drain off to a colander and rinse with water. Set aside and let it cool down completely.
3. Grate the boiled potatoes or you can finely mashed it also.
4. Put boiled vermicelli in a bowl and add grated potatoes, grated carrot, chopped Coriander leaves , chopped green chilly, grated ginger or ginger paste, green peas, Garam masala powder, Cumin powder, Salt to taste, , Red chilly powder, bread crumbs, roasted peanut powder and lemon juice. Mix all the ingredients until well combined.
5. If the mixture is sticky add more bread crumbs accordingly.
6. Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.
7. Put all purpose flour/maida in a bowl and make thin paste with water. Mix it well till no lumps.
8. Put dry roasted vermicelli in a grinder and coarsely powder it. I have taken roasted vermicelli but if you do not have roasted one then roast the vermicelli and use it for coating.
9. Dip each Cutlet one by one with flour paste and then coat with dry roasted vermicelli all around the cutlets completely. Prepare rest of the Potato vermicelli cutlets in the same way.
10. Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly.
11. Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan
12. Fry the until they are golden brown, turning occasionally. This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.
13. Serve hot with any green chutney or tomato ketchup.

Notes:
I have added green chilly but do not add green chilly if you are going to make for kids.
If you do not have roasted vermicelli then you can also use bread crumbs for coating.

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Tawa Pulao Recipe

Tawa Pulao Recipe

Ingredients :
¾ cup Rice
1 Cup Finely chopped Mixed Vegetables (Carrot, Bean, Potato, Peas, Bell Pepper)
1 medium sized Onion Chopped into small pieces
1 medium sized Tomato Chopped into small pieces
2 tsp Ginger, garlic, green chili Finely chopped or crushed or paste
1 tsp Cumin Seeds
½ tsp Turmeric Powder (Haldi)
2 tsp Pav bhaji masala Powder
1 Tbsp Fresh Coriander Leaves
1 Tbsp Spring onion Chopped
Salt to taste
Water As required
1 Tbsp Oil
1 Lemon cut into 4 pieces

Preparation :
1. Wash rice 2-3 times and soak it in water for 10 minutes. Drain the water.
2. Boil 5-6 cups of water in a pot. Once water starts to boil, add rice and cook till 90% cooked. Drain the rice and keep aside. Make sure you do not overcook rice.
3. Heat oil in a pan. Usually tawa pulao is a street food in India and it is fried on a huge tawa. As, we do not use that kind of huge tawa at home, we are using pan to fry the pulao.
4. In the oil, add cumin seeds. After 30 seconds, add onion. Sauté till onions are light brown
5. Add ginger-garlic-chili paste and saute for another 1 minute.
6. Add tomatoes, chopped vegetables(bell pepper, potato, green peas. carrots, beans) and salt. Sprinkle a few drops of water and cover it for 5 minutes or till vegetable are cooked well. You may use any choice of vegetables and cut into very small pieces, so it gets cooked soon.
7. Add cooked rice, salt, turmeric powder and pav bhaji masala powder. Mix gently and cook for 2-3 minutes.
8. Turn off the heat. Garnish with fresh coriander leaves, spring onions and a piece of lemon.
9. Serve immediately.

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Roti PIzza Recipe

Roti Pizza Recipe

Ingredients :
3 pieces of roti
3/4 tsp Pizza seasoning/Italian seasoning or as needed
Red chilly flakes as needed
1 tbsp Olive oil
Cheese spread as required
Pizza pasta sauce as required
1/2 tsp Black pepper powder
1/2 tsp Chaat masala
Mozzarella cheese
Salt to taste

Mixed Veggies :
1 medium sized onion Finely chopped
2 tbsp red capsicum
2 tbsp green capsicum
5-6 chopped black olives
1/4 cup boiled sweet corn kernels
1 small deseeded tomato Finely chopped

Method :
1. Put finely chopped mixed veggies in a bowl and add all the spices and mix it.
2. Take roti and take some cheese spread and spread all over the roti.
3. Now apply some pizza pasta sauce and spread it.
4. Spread some grated mozzarella cheese.
5. Put some finely chopped veggies and spread all over the roti.
6. Lastly add some more grated mozzarella cheese and sprinkle little olive oil.
7. Repeat the same process for rest of the roti.

To make Roti pizza in Oven:
1. Grease the baking tray with some olive oil and put roti pizza in a tray.
2. Now bake pizza in pre-heated oven on 180 degree Celsius for 7-8 minutes or till cheese melted and roti become slightly crisp

To make Roti pizza in a pan:
1. Grease non-stick pan with olive oil and put roti pizza in a pan and cover the lid and cook it on low flame till cheese melted and roti become slightly crisp.
2. It will take around 7 minutes to get ready in a pan.

3. Take out the Roti pizza from Oven and pan and lastly garnish it by sprinkling some pizza seasoning, red chilly flakes etc.
4. Take pizza cutter and cut into four slices.
5. Roti pizza is ready to serve. Serve hot and enjoy !

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Karanji | Gujiya | Ghughra Recipe

Karanji | Gujiya | Ghughra Recipe

Ingredients :
For the filling:
2 cups Jaggery finely grated
1 cup Whole Wheat Flour
1 cup Desiccated Coconut Powder
1/2 cup Sesame seeds (Til seeds)
1/2 cup Sooji (Semolina Rava)
1/4 cup Poppy seeds (Khaskhas)
1 tsp Cardamom (Elaichi) Powder
1 pinch Nutmeg powder
3 Tbsp Cooking oil

For the outer crust:
1/2 cup Sooji (Semolina Rava)
1/2 cup All Purpose Flour (Maida)
1 Tbsp Sugar
1 tsp Salt
1 cup Milk
3 Tbsp Ghee
Cooking oil

Preparation :

1. To begin making the Maharashtrian Karanji Recipe (Gujiya), we will first make the filling.
2. Begin by dry-roasting the Desiccated Coconut Powder, Poppy seeds and Sesame Seeds in a pan. Roast them separately, until they turn Golden Brown in Color.
3. After they cool down, grind them in a mixer by adding first poppy seeds then sesame seeds and then coconut till you get a coarse texture.
4. Now Roast the Sooji on medium heat in a shallow bottom pan with 1 Tbsp ghee or oil till it turns golden brown. Keep it aside.
5. Roast the whole wheat flour with the remaining ghee/oil in the same pan, until golden brown and keep aside.
6. Now, put all the filling ingredients including the coarse powders, Whole Wheat Flour, Sooji, Jaggery, Cardamom and Nutmeg in a food processor, and blend them well for 2-3 minutes till they form a fine powder. The delicious coconut filling for the Karanji is now ready and keep it aside to use later.
7. Now prepare the crust for the Karanji.
8. Heat 3 Tbsp of ghee or oil in a small pan and keep aside.
9. Now in a deep Bowl take Maida, Rava, Sugar and salt and pour the hot ghee/oil made above and knead the mixture with your hand. While kneading keep adding water and milk to the mixture little at a time. Once the dough is pliable and firm, keep it aside and cover it with a damp cloth for a couple of hours.
10. Once the dough is well rested, take some dough in your hand and roll it using a rolling pin and base to form a small circular poori / Chapati shape (3-4 diameter).
11. Add 1-2 Tbsp of the Karanji filling prepared above and carefully fold the poori and give the shape of karanji with your fingers or you can use karanji mold available in the market to shape them.
12. Repeat the procedure for all the dough to make karanji and keep aside for frying.
13. Now deep fry all the Karajis in hot oil and fry them till they turn golden brown in color.
14. Your Maharashtrian Karanji / Gujiya / Ghughra is ready to be served.

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Fruit Salad with Custard Recipe

Fruit Salad with Custard Recipe

Ingredients :
500ml Milk
2 Tbsp Custard powder
2-3 Tbsp Milk (for dissolving custard powder)
6 Tbsp Sugar
2 cup Fruits (Grapes, Banana, Apple, Mango)

Preparation :
1. Heat the milk in a pan. While the milk is being heated, Take custard powder in a bowl and add 2-3 Tbsp Milk to the custard powder and dissolve the Custard powder till there are no lumps and the mixture is smooth.
2. Now gradually add the custard powder mixture to the heated milk spoon by spoon while stirring the milk so that there are no lumps formed.
3. Then add sugar to the mixture and mix it well and let the milk simmer for sometime.
4. Heat the mixture till the custard mix has thickened. Now take the custard mix in separate bowl and let it cool completely and then refrigerate it for an hour.
5. Once the custard mix is cooled, add all the fruits to the mixture. You can add grapes, Banana, Apple, Mangoes, Pomegranate, Chickoo, Orange, Kiwi etc.
6. You can also take the fruits in a Glass and pour chilled custard mix over them when serving.
7. Serve Chilled !

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Corn Tikki Recipe | Corn Cutlets Recipe

Corn Tikki Recipe | Corn Cutlets Recipe

Ingredients :
1 cup Corn coarsely crushed in mixer
4 to 5 Boiled potatoes
4 to 5 finely chopped Green chilies
1 tsp Garam masala
4 Tbsp Chopped coriander leaves
1 Lemon Juice
Bread crumbs to bind and coat
Salt to taste

Preparation :
1. Take a Big bowl and in that take crushed Corn, Boiled Potatoes, Green chilies, Garam Masala, Coriander Leaves, Lemon Juice and add bread crumbs accordingly to bind. Mix all the ingredients.
2. Now take some mixture in hand and make small tikki's and coat them in bread crumbs. Repeat the same procedure for the remaining mixture.
3. Now in a deep pan, heat oil for deep frying. Deep Fry all the tikki's till shallow brown and crispy.
4. Serve the Corn Tikki / Corn Cutlet hot with Tomato Ketchup or Green chutney.

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Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Ingredients :
1 Bunch Spinach (Palak)
1 Cup Green Peas, Frozen Or Fresh
4 Medium Size Potatoes, Boiled And Peeled
4 Green Chillies, Finely Chopped
8 Garlic Pods, Crushed
2 Inch Piece Of Ginger, Minced
2 Cups Breadcrumbs (Can use CornFlour instead to bind)
1/2 Tsp Red Chilli Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/3 Tsp Chaat Masala Powder
Salt To Taste
Fresh Coriander Leaves, Finely Chopped
Oil To Deep Fry The kababs

Preparation :
1. Boil green peas and Potatoes and keep aside. Also boil the Spinach in its own water.
2. Now blend the boiled spinach into a fine puree and take it in a big bowl.
3. Mash the boiled potatoes and add it to the bowl along with Boiled Green peas, Green Chilies, Ginger, Garlic, Salt and other Ingredients. Also add breadcrumbs and mix well to bind the mixture.
4. Now heat Oil in a deep frying pan. While the oil is heating, make small sized patties or kababs of the mixture and keep ready for deep frying.
5. Fry the kababs in Hot oil over medium flame. Fry till they turn crispy and golden brown.
6. Serve hot with Green Chutney or Tomato Ketchup.

Chef Tips :
1. For a healty option, you can opt to shallow fry them instead of deep frying.
2. You can use cornflour instead of breadcrumbs for binding the kababs.

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Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Ingredients :
8 Bread Slices
½ Cup Besan (Gram flour)
¼ cup Rice Flour
½ teaspoon Ajwain (carrom seeds)
½ teaspoon Red chili powder
Water as required
Salt to taste
Oil for frying

Preparation :
1. In a bowl, take Besan, Rice Flour, Carrom Seeds, Red Chili Powder, Salt and mix well.
2. Add water to the mixture and make a smooth semi thick batter with medium consistency.
3. Now take the bread slices and cut 1/2" thick pieces from all 4 edges. Keep the middle soft portion to make sandwich (it will not be used in this recipe).
4. Now dip the edges in the batter prepared above and gently coat all around.
5. Take a pan and heat oil for frying.
6. Deep fry all the edges in hot oil until Golden Brown and crispy.
7. Serve hot with Green Chutney or Tomato sauce or Enjoy with Tea as Snacks.

Tips :
Do not dip the bread edges in the batter for longer time as bread edges would become soggy and would crumble in the batter.

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Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Ingredients:
8-9 Medium Carrots (Gajar)
4 Cups Milk
4 Tbsp Ghee (Clarified Butter)
10-12 Tbsp Sugar (or as required)
5-6 Green Cardamom (Choti Elaichi)
Some Cashews chopped (Kaju)
Some Almonds chopped (Badam)
1 Pinch of Saffron (Kesar) - optional
Some Raisins (Kishmish)

Preparation :
1. Rinse, Peel and then grate all the Carrots in a hand held grater. You will get approx four cups of Grated Carrots.
2. In a deep thick bottomed pan, take milk and grated Carrots.
3. Bring the mixture to a boil on a low to medium flame and let it simmer.
4. Keep stirring the mixture while it simmering on a low flame.
5. The Carrots will start to cook in the milk and the milk will start to evaporate and reduce in quantity.
6. When the milk has reduced by 3/4th, Add Ghee, Sugar and Cardamom to the mixture and stir well and continue to simmer and cook on a low flame.
7. Keep cooking till all the milk has been evaporated. Add the Cashews,Almonds, Crushed Saffron and raisins towards the end and switch off the burner.
8. Serve Gajar ka Halwa Hot, Warm or Cold or as you like it !

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