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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Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ingredients :
For the Potato Patty :
4 medium sized Boiled Potatoes
¼ tsp Garam Masala Powder
1 tsp Chaat Masala Powder
½ tsp Red Chili Powder
Oil as required for roasting patty
Salt to taste

For Serving :
4 Cups Cooked White Peas Curry
½ tsp Salt
2 Tbsp Green Chutney
2 Tbsp Tamarind Chutney
1 Medium sized Onion finely chopped
Coriander leaves finely chopped for garnishing
Bhujia or Sev for garnishing

Preparation :
Potato Patty :
1. Firstly Boil all the potatoes, then peel them.
2. Take the potatoes in a bowl and mash them.
3. Now Add Garam Masala, Chaat Masala, Red Chili powder, Salt and mix well.
4. Take some mixture of the above in your hands and roll them with your palm and flatten them to make potato patty. Do the same for all mixture.
5. Now take a Tawa and heat it and grease it with some oil.
6. Place number of pattice on the tawa as per the size of tawa.
7. Drizzle some oil over the patties and cook for a couple of minutes.
8. Similarly cook the other side of the patties until both sides are golden brown in colour.
9. Repeat the procedure for all the patties and keep aside. Your patties are ready.

Assembling the chat :
1. In a serving Cup or plate, Take a couple of Potato patties.
2. On top of the patties spread a cup of Hot Ragda Curry (White peas Curry).
3. On top of it spread ½ Tbsp green chutney, ½ Tbsp Tamarind Chutney.
4. Garnish with some Chopped Onion, Coriander Leaves and Sev on top
5. Serve immediately after assembling the Ragda Pattice Chaat.

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Tamarind Chutney | Meethi Imli Chutney Recipe

Tamarind Chutney | Meethi Imli Chutney Recipe

Ingredients :
1/2 lb tamarind, seeded (Meethi Imli)
2 cups Boiling water
2-1/2 cups Sugar / Jaggery
1-1/2 Tbsp roasted Cumin seeds
1 tsp Black Salt
1 tsp Black pepper
1 tsp Red Chili powder
1/2 tsp Ginger powder
1 Tbsp salt

Preparation :
1. Take some boiling water. Now break the tamarind into small pieces and soak it the water for 1 hour.
2. After an hour, take the soaked tamarind in a strainer and mash it into a pulp by pressing the tamarind to remove all the pulp.
3. Add Sugar/Jaggery to the pulp and mix well.
4. Add the remaining ingredients and mix well. Add more sugar, salt or pepper as per your taste.
5. Tamarind Chutney is ready.
6. Chutney can be refrigerated for 2-3 months.

Notes:
1. Tamarind Chutney can be drizzled over Ragda Patties, Dahi vada, Bhel Puri and any kind of Chaat.
2. It can be used as a dipping sauce for Samosas, Pakoras, French Fries, Veggie Fingers or any kind of Fritters.

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Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ingredients :
2 Cup Dry White Peas
Water As required
Salt to taste
½ tsp Sugar
1 tsp Turmeric Powder
1 Tbsp Oil
2 Dried Red Chili
1 Small piece Cinnamon stick
1 Clove
1 Cardamom
½ tsp Cumin Seeds
1 Onion (Chopped)
2 Tomatoes (Chopped)
1 Ginger (Chopped or Crushed)
1 Garlic (Chopped or Crushed)
1 Green Chili (Chopped)
½ tsp Garam masala Powder
½ tsp Dry Mango Powder (Amchur Powder)
2 Tbsp Grated Coconut
Cilantro (Coriander Leaves)

Preparation :
1. Wash the dry peas 2-3 times with water and then soak it for about 6 hours or overnight. Add ½ tsp salt and ½ tsp sugar in the water while soaking.
2. Drain the peas and boil them in a pressure cooker with 4 cups of water, salt and turmeric powder for 3 whistles on a high flame.
3. Heat ½ Tbsp oil in a small pan. Add cumin seeds, dried red chili, clove, cardamom, cinnamon stick. Saute for 3 minutes.
4. Add onion, ginger and garlic and saute till onions become light brown.
5. Add Tomatoes, green chili, Garam masala powder, amchur powder. Saute again for 4-5 minutes till tomatoes are cooked.
6. Now turn off the heat and let it cool.
7. Grind the masala Gravy to smooth puree.
8. Heat ½ Tbsp oil in a large pan. Add hing, boiled peas with water and grinded gravy. Mix well and let it boil for 7-8 minutes.
9. Turn off the heat. Your Ragda is ready. Garnish with coriander leaves.
10. Serve with Rice as a curry or serve with Ragda Pattice or as a Samosa Ragda chaat.

Notes :
1. You may add 2 cups of peeled and chopped potato pieces while boiling the peas. In this case add little more salt according to the potatoes.
2. Grinding the gravy masala is optional. You may directly add the peas and cook.

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Veg Poha Cutlet Recipe | Beaten Rice Cutlet Pattice Recipe

Veg Poha Cutlet Recipe | Beaten Rice Cutlet Pattice Recipe

Ingredients :
2 cups beaten rice poha (Thick)
3 medium sized potatoes boiled
¼ cup chenna / Paneer grated
¼ cup Carrot Grated
1 tsp Chat masala powder
½ tsp Black pepper powder
½ tsp Garam masala powder
½ tsp Red Chilly powder
1 inch of Ginger (Chopped)
2 piece Green chily (Chopped)
Coriander leaves/cilantro
2 Tbsp Maida (All purpose flour)
1 tsp Lemon juice
Salt to taste
Bread crumbs
Oil

Preparation :
1. Take the Beaten Rice (Poha) and wash it thoroughly with water in a sieve. Keep aside for 10 minutes to make it soft.
2. Mash the boiled potatoes with a fork or you can grate them too.
3. Now take mashed potatoes in a bowl and add soaked poha, Carrot (grated), Paneer or chenna (grated), Chat masala powder, Black pepper powder, Garam masala powder,  Red chilly powder, Ginger (Chopped), Green chily (Chopped), Coriander leaves, Salt to taste,  and add lemon juice. Mix well all the ingredients.
4. Take a portion of the mixture and shape them in the form of a cutlet with your hand or you can give them a desired shape. Prepare the Cutlets from the remaining Mixture.
5. Now take Maida (all purpose Flour) in and bowl and make thin paste with water. Add Salt and Black Pepper and mix it well till there are no lumps.
6. Dip each Cutlet prepared above in the flour paste prepared above and coat them with bread crumbs all around. Repeat same for all the Cutlets.
7. Now take a pan and add some oil for shallow frying the Cutlets. Fry the cutlets on each side until they turn golden brown and appear Crispy.
8. Fry all the cutlets and serve them hot in a plate with Sauce / chutney.

Tips :
1. To make the cutlets more crisp, you can refrigerate the cutlets before frying.
2. To make them more tasty, sprinkle some chaat masala on the Cutlets before

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Sabudana khichdi Recipe | Tapioca Pearls Pilaf Recipe

Sabudana khichdi Recipe | Tapioca Pearls Pilaf Recipe

Ingredients:
250gms Sabudana (Tapioca)
1 medium sized Potato chopped
1 Tbsp Peanuts (Mungfali)
1 tsp chopped cilantro
3-4 chopped green chilly
1/2 tsp Jeera (Cumin Seeds)
1-1/2 tsp Ghee
¼ tsp Black Pepper
1 tsp lemon juice
Rock salt to taste

Preparation:
1. Gently wash and soak sabudana (tapioca) in about 1/2 cup of water for 6 to 8 hours.
2. Roast the Peanuts in a pan until it becomes light brown or crunchy and keep aside.
3. Now take ghee in a pan and add jeera after the ghee has become hot.Now add potato and cook till Potatoes becomes soft.
4. Now add soaked Sabudana, Black Pepper, Rock Salt, Cilantro, Lemon Juice, Roasted Peanuts, Green Chilly and Mix Well.
5. Keep Stirring gently making sure that Sabudana do not stick to each other. Cover for a couple of minutes.
6. Sabudana Khichdi is ready.
7. Garnish with Cilantro leaves and serve Hot !

Recipe Tips :
1. To save time, soak the Sabudana in warm water for about 2-3 hours.(Water should not be hot.)
2. You can add boiled potato instead of raw potato.
3. If you don’t stir frequently sabudana (tapioca) will stick to each other.

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Palak Paneer Kofta Curry Recipe

Palak Paneer Kofta Curry Recipe

Ingredients :
To make kofta:
200 grams Paneer / Chenna Crumbled
250 grams fine Spinach chopped
1-2 tbsp Gram flour
1/2 tsp Red chilli powder
1/2 tsp Garam masala
Oil to deep fry
Salt to taste

For Curry:
2 medium sized tomatoes
3 medium sized Onion chopped
5-6 cloves of Garlic
½ inch piece of ginger
½ tsp Turmeric powder
1 tsp Red chilly powder
1/4 tsp Garam Masala
1 ½ tsp Coriander powder
Fresh coriander leaves chopped
Salt to taste
1/2 tbsp Oil
1 tbsp Butter
¼ tsp Cumin seed
Kasuri Methi
2-3 tbsp of Fresh cream

Preparation :
For Koftas :
1. Take Chopped Palak (Spinach) in a Pan and cook on Medium Flame.
2. Squeeze out the water from the spinach once it cools down.
3. Now Take a deep bowl and put grated paneer / chenna in it and add blanched Spinach along with all the spices (Red Chilly Powder, Garam Masala, Salt to taste.)
4. Finally add Besan / Gram Flour for binding the Koftas.
5. Take some portion of the above mixture and make small balls by rolling it between your palm. Prepare the balls for the remaining mixture.
6. Take some oil in a deep pan and Deep fry these Balls on medium heat taking care not to overlap them.
7. Fry the balls till they are golden brown turning them occasionally.
8. Take them out over a paper towel or absorbent paper. Your Koftas are ready.

For Curry :
1. Take Chopped Tomato, Chopped Onion, Chopped Garlic, Chopped Ginger and add a little water and grind them to make a smooth paste.
2. Take a deep Pan and heat 1/2 Tbsp oil and 1 Tbsp Butter. Once the oil become hot enough, add Cumin seed and saute till it become light brown.
3. Now add the above smooth paste to it and mix well.
4. Add all the spices Red Chilly powder, Coriander powder, Turmeric powder, Garam Masala, Salt to taste, Fresh Cream and mix it well.
5. Add a glass of water, mix it well and bring it to a boil.
6. Once the gravy starts boiling add kasuri methi, freshly chopped coriader leaves and add fried palak paneer koftas prepared above, one by one and cook for another 2-3 minutes.
7. Now take the Palak Paneer Kofta Curry in a serving bowl taking care that the koftas dont break.
8. Garnish the Palak Paneer Kofta Curry with some fresh cream and chopped coriander leaves.
9. Serve Hot with Tandoori Roti, Kulcha, Naan, Paratha or Phulka Chapati.

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Sarson ka Saag | Sarson ki Sabji Recipe

Sarson ka Saag | Sarson ki Sabji Recipe

Ingredients :
For the saag:
1 bunch Mustard leaves (sarson)
½ bunch Spinach leaves (palak)
½ bunch Bathua leaves (chenopodium)
2 to 3 inch white Radish root (mooli)
1 cup chopped Radish leaves (mooli ke patte)
1 cup Fenugreek leaves, chopped (methi leaves)
3 medium sized Tomatoes, chopped
2 medium sized Onions, chopped
7-8 Garlic, chopped (lahsun)
2 inch Ginger, chopped (adrak)
2 green chilies, chopped (hari mirch)
¼ tsp asafoetida powder (hing)
½ tsp red chili powder (lal mirch powder)
2 Tbsp Maize flour
2 to 3 cups of water
Salt as required

For the tempering :
1 medium sized onion, finely chopped
1 to 2 Tbsp oil
Puree of cooked Saag / Sabji

Preparation :
1. Clean all the greens and then chop them.
2. Wash all the chopped Green Vegetables with water.
3. Now take all the ingredients listed under saag except for maize flour in a Pressure cooker or a Pan with lid.
4. Let the mixture cook for 5-7 minutes. IF cooking in a pan, then cover the lid and let the greens cook.
5. Now pur the cooked greens along with the stock and mize flour in a blender.
6. Blend till smooth and then pour the puree of the greens in a pan.
7. Simmer for a good 20-25 minutes.
8. In another small pan, Heat oil or ghee, add the chopped onions and fry till they become light brown.
9. Add the prepared Saag of green puree aboe and stir and simmer for about 3-4 minutes stirring occasionally.
10. Serve the Sarson ka saag hot with some chopped onions, Whole Green Chillies and garnish with some butter on top of the saag along with Hot and fresh Makki di roti. Can also serve with Fulka Roti, Tandoori Roti, Puri, Naan or Kulcha.

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Til Gud Ladoo Recipe | Sesame Seeds Ladoo Recipe

Til Gud Ladoo Recipe | Sesame Seed Ladoo Recipe

Til gud ka ladoo is a winter sweet and is generally made during sankrant / Pongal. This is a simple recipe made with til and jaggery. Til is sesame seeds and jaggery or gud is unrefined cane sugar. You can also enjoy them as Sesame Brittle. Til gud kha aani goad goad bola is also a famous phrase used by Maharashtrians.

Ingredients:
1 cup sesame seeds ( til )
1 cup jaggery or gud broken in small pieces.
3 Tbsp ghee
1/2 tsp crushed cardamom
1/2 cup water

Preparation:
1. Roast the Sesame seed (Til) in a frying pan on medium heat while stirring continously till they become light golden brown in colour. It should take about 4-5 minutes. Now keep the sesame seeds out in a bowl and keep aside.
2. Now take some water and Jaggery in the frying pan and simmer over medium heat till it starts melting and caramelising. Keep stirring for 4-5 minutes.
3. Now check the melted jaggery if it forms a ball when a drop of it is put in cold water. If it does lower the heat to low.
4. Add Roasted Sesame seeds (til), Ghee and Cardomom to the melted jaggery and mix it thoroughly.
5. Now grease a plate and take out the mixture on this greased plate.
6. Take one tablespoon of this mixture in your palm and try to make them in the shape of round balls. They should be roughly 1 inch in diameter.
7. Make all the ladoos from the mixture while it is still warm.
8. Til gud Ladoos or sesame seed ladoo can be stored in an airtight container for months.

Tips :
For a little variation, you can also add little crushed Peanuts or Daliya to the mixture before making ladoos.

Along wih Til Gud / Sesame Ladoos, Peanut Chikki / Sing chikki / Peanut Brittle is also prepared.

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Peanut chikki Recipe | Peanut Brittle Recipe | Sing chikki | Groundnut Chikki Recipe

Peanut chikki Recipe | Peanut Brittle Recipe | Sing Chikki | Groundnut Chikki

Ingredients :
1 cup groundnuts / peanuts OR 160 grams peanuts (moongfali)
½ cup jaggery powder OR 3/4 cup crashed Jaggery / Gud
1/4 Cup water
Some oil or ghee for greasing

Preparation :
Roasting peanuts:
1. Add 1 Cup Peanuts to a thick bottom Pan or Kadai.
2. Now roast the peanuts on a low-medium flame and keep stirring frequently till they become crunchy.
3. Roast till you see some black spots on the peanuts and if possible taste a few to see if they have been cooked properly and have become crunchy.
4. Now remove the peanuts in a separate tray and let them cool down.
5. After the peanuts have cooled down, remove the husks or peanut coating by rubbing them between your palms. You can also use a winnow or a sieve with large perforations.
6. Keep these peanuts aside while we cook the jaggery / gud.

Making jaggery syrup and peanut chikki:
1. In the same kadai or pan, take 3/4 cup jaggery or 1/2 cup Jaggery powder and add some water.
2. Heat the jaggery on a low flame and keep stirring with a spoon or spatula till the jaggery gets dissolved.
3. Now keep stirring and check the syrup sample if the jaggery syrup reached to a soft ball like consistency.
4. when the jaggery comes to this consistency, quickly add the peanuts and give a quick stir and mix very well.
5. Grease a plate or marble board with oil or ghee.
6. Switch off the flame and quickly pour the chikki mixture on the greased plate or marble board.
7. Now Flatten out the chikki with rolling pin (belan).
8. Then with a knife, cut the chikki horizontally and vertically.
9. Let the peanut chikki cool at room temperature.
10. Once cooled, break them and serve the peanut chikki. If not serving, then store them in an airtight container / jar at room temperature.

Recipe Tips :
1. Recipe can be doubled.
2. Be attentive when cooking jaggery syrup. if it is not cooked properly, then the chikki will be chewy or can become too hard.

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Phulka Roti / Chapati Recipe

Phulka Roti Recipe

Phulka Roti / Chapati are the softest of all Indian flat-breads. They are made to puff up by Cooking them on direct flame, creating an air pocket in between, hence making the bread very soft. It is also very rich in nutrients and fibers that whole wheat brings along with it, and also low in fat and very light on the stomach. Phulka Rotis are usually served with Curries, Gravy or Vegetable Sabjis. Find Easy to Understand Phulka Roti Recipe Below.

Ingredients:
3 cups Atta / Whole Wheat Flour
1 to 1½ Cups of Water or as required
Salt to Taste
1 - 2 tsp of Oil or Ghee

Preparation:
1. Take 3 cups of Atta / Whole Wheat Flour in a bowl. Add salt, a bit of Water and oil/ghee and start mixing.
2. Begin to knead the dough adding a bit of water in between.
3. Keep kneading the Dough till it becomes soft and pliable. The Dough should not be very soft or very hard.
4. Now make balls of the dough as per the size of the phulka roti required.
5. Flatten the ball with your hands and dip it in whole wheat flour before rolling it on the board to make a flat round circle.
6. Put the Tawa on the Gas Stove and make it Hot.
7. After the Tawa is Sufficiently hot,  put the round phulka roti on the tawa.
8. When the bottom side of the roti is less than half cooked, turn the roti and cook the other side.
9. The other side should be cooked a little more than the first side.(brown spots will start to appear)
10. Now cook the first side of roti on direct flames using a Tong. The Phulka roti will start to Puff.
11. Similarly cook the other side of roti on direct flame and the roti will puff some more. Avoid burning the roti.
12. Now your Phulka roti is ready. Now apply some ghee or oil on the roti to keep them soft for a long time.
13. Serve the phulka roti hot if possible or you can store the roti in a Hot Pot Roti Basket or a Casserole.
14. Serve the Phulka roti with Dal or Vegetable Sabji.

Tips : To make the Roti more Softer, Add 1/4 Cup of Milk to the Dough during Kneading.

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Puran Poli Recipe

Puran Poli Recipe

Puran Poli is a popular maharashtrian recipe made during Holi, Gudi Padwa,Gaanesh Chaturthi or diwali or any other festive occasion.
Puran Poli is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana daal and jaggery. In marathi language the sweet filling is called as Puran and the bread is called as Poli.

Ingredients:
For Puran:
Toovar daal or chana daal - ¾ cup
Jaggery or sugar - ¾ cup
Cardamom powder - 1 pinch
Saffron - few strands
Water - 2½ cups

For Poli:
Whole wheat flour (chapatti atta) - 1 cup
Oil - 1 Tbps
Ghee (Clarified butter) - for frying
Water - ⅓ cup or little more
Salt

Preparation:
Making Puran:
1. Wash the daal under running cold water. Then Soak it into warm water for 30-45 minutes. If using chana daal then soak for 1 to 1½ hours.
2. Drain the Soaked water and discard, add daal to pressure cooker with fresh 2½ cups of water. Cook the daal for 4 whistles or till the daal is cooked.
3. Drain the daal water so that only mashed Daal Remains.
4. Heat a Pan on medium flames and add mashed daal and Jaggery. Jaggery will start to melt. Keep Stirring.
5. It will start to thicken up. Keep Stirring to prevent Sticking to Pan.
6. As it thickens more, Add cardamom powder, saffron and mix well.
7. To check the consistency of Puran, try to make the spoon stand vertically in the center of the puran. If the spoon falls cook a little more to achieve good consistency. Now the puran is ready.
8. Let the Puran cool, meanwhile make dough.

Making dough:
1. Mix dough and salt in a bowl. Add a little oil and mix.
2. Start kneading dough by adding little water at a time. Dough should be smooth and soft. Cover it and let it rest for 15 minues.

Making Puran Poli:
1. When dough is ready and puran is cool to touch. Divide the puran into 6 equal portions smooth balls.
2. Also divide the dough into 6 equal portions and make smooth balls. Flatten it out between your palms.
3. Put the Puran ball in the center of Dough and start gathering the edges, pinch in the center to seal.
4. Dust a little flour and roll gently to make round poli.
5. Heat the tawa on medium heat. Once hot place one poli and let it cook on bottom side, you will see small bubbles on top.
6. Smear some ghee on top.
7. Flip and cook by pressing gently with spatula.
8. Smear some ghee, by this time bottom part has few brown spots and it is cooked.
9. Flip and cook by pressing again the other side.
10. Once cooked from both sides, remove it to the plate, apply some more ghee on top and serve hot immediately.

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Fried Poha Chivda recipe | Flattened Rice Chiwda Recipe

Fried Poha Chivda Recipe

Ingredients :

• 2 cup oil for frying + 1 tsp oil for tempering (tel)
• 300 gm of thick white poha / aval/ flattened rice
• ⅓rd cup of peanuts (moongfali)
• ⅓rd cup of cashew nuts (kaju)
• ⅓rd cup of roasted chana (optional)
• 3 tbsp green raisin (kishmish)
• ⅓rd cup curry leaves (kadi patta)
• 2 tbsp dry coconut slices (optional) sukha copra
• 3-4 green chilies sliced diagonally or lengthwise (hari mirch)
• 1 tbsp ginger julienne (adrak)
• ¼th tsp mustard seed (rai)
• 1 tsp cumin seed (jeera)
• ¼th tsp red chili powder (lal mirch powder)
• ¼th tsp turmeric powder (haldi)
• ¼th tsp asofoetida (hing)
• 2 tsp sugar or as required (shakar)
• salt as per taste

Instructions :

• Firstly keep all the ingredient's handy before you start frying. Heat the deep vessel with oil. Once oil is hot take poha in batches, place them on the fine mesh sieve ladle. Immerse them slowly in the hot oil and fry until they appear crisp.
• Alternatively you could deep fry them without the fine mesh sieve ladle. Remove them with a slotted spoon once they appear crispy and double in size. Preferably a fine mesh sieve ladle would make your job much easier.
• Place the fried poha in another dish. Now place peanuts and fry the similar way.
• Once they appear crisp remove and place aside.
• Similar way fry the cashews but not too much else they would look brown.
• Now fry the raisins.
• The raisins would plump then remove and place aside.
• Similarly fry almonds until they look crisp.
• Now fry curry leaves.
• Fry chilies and ginger together.
• Once they change color place aside. If using chana dal and coconut then fry them same way.
• Remove all the fried ingredient's on a paper napkin to absorb excess oil.
• Now in the same pan heat little oil. Once hot add cumin and mustard.
• When they crackle add turmeric powder, asofoetida, red chili powder, sugar and salt.
• Now add all the fried ingredient's.
• Mix and stir nicely for 2 mins on low heat.
• Remove them from heat allow to cool then store into an air-tight container. Serve your poha chivda along tea or coffe or as a quick snack.

Notes :
1. While frying ensure you don't over fry them else they could appear burnt or brown.
2. Alter spices as per your taste and preference.
3. Using roasted chana and dry coconut slices are optional.

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Vegetable Pulao Recipe

Vegetable Pulao Recipe

Ingredients:
Basmati rice : 1 cup washed in running water
Carrot : 1/2 carrot evenly cut in medium cubes
Green Peas : 1/4 cup washed
1/2 Onion : sliced
Cumin seeds : 1 tbsp
Ghee (clarified butter) : 2-3 tbsp
Cloves : 3-4 counts
Bay leaf : 1 count
Red chili powder : 1 tsp
Garam masala : 1 tsp
Coriander powder : 1tsp
Cashew nuts : 8-9 counts cut into half
Salt : to taste
Water : 2 cups
Freshly chopped coriander(Cilantro) Leaves : for garnishing.

Preparation:
• In pressure cooker on a medium flame heat some ghee and add cumin seeds to it.
• Let it heat and add cloves and bay leaf .
• Now add sliced onions and let them get golden brown in color. Add all vegetables i.e carrots,green peas .Keep on stirring and let them cook for a while.
• Add cashew nuts and rice to it and continuously keep on stirring everything for a while.
• Add red chili powder, coriander powder and garam masala to the rice.
• Add water double to the quantity of the rice.
• Close the lid and let it pressure cook till 1 whistle on medium flame.
• Turn off the heat and let it cool down.
• Garnish with some freshly chopped coriander leave and serve hot with some yogurt raita or butter milk.

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Tandoori Roti without Tandoor

Tandoori Roti without Tandoor

Ingredients:
Wheat flour
Salt (Optional - i don't use it)
Water to knead the dough

Preparation:
1) Knead the dough of regular roti. Keep it a little sticky.
2) Heat a thoroughly scrubbed tawa (or cooker) on high flame.
3) Roll oval shaped (just for effect, in any shape they will taste equally good :) ) rotis using as little flour as possible.
4) Wet your hands and brush the roti with water.
5) Now take roti in one hand and shift it to the other hand with little pressure. keep flipping between hands 4-5 times.
6) Now carefully put the roti on tava and by applying little pressure everywhere stick it to the tawa. Sticking the roti is very important.
7) Now flip the tawa, so that roti is facing the flame.
8) Cook the roti properly and then flip the tawa to get it back to it's normal position.
9) Using a chimta (forceps) pick up the roti from the tawa, cook it directly on the flame on the other side also.
10) Apply Ghee/butter if you want to and have Garam Garam Tandoori roti with gravy of your choice.

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Rajma Masala Recipe

Rajma Masala Recipe

Ingredients:
Rajma (soaked for 12 hrs) :- 2 cups
Tomato (chopped) :- 1
Onion (chopped) :- 2
Cinnamon stick :- 1
Bay leaf :- 1
Garlic-ginger paste :- 1 tsp
Cardamom pods :- 3
Salt :- To taste
Garam Masala powder :- As required
Dried Mango powder :- As required

Preparation:
• Cook the soaked rajma in a pressure cooker for about 15 minutes.
• Sauté bay leaf, cinnamon stick and cardamom pods in a little oil.
• Put garlic-ginger paste to it.
• Grind tomato puree, turmeric powder, coriander powder, chili powder and onion together to make a fine paste.
• Add this paste to the pan and fry till oil leaves.
• Mix this into the rajma.
• Combine dried mango powder, garam masala powder and salt. Stir well and simmer for around ten minutes.
• Serve hot with Rice or Chapatis/Roti

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Paneer Makhani Recipe

Paneer Makhani Recipe

Ingredients :
Paneer - 250 gms
Onion paste - 1 cup
Tomato Puree - 3 big ones
Ginger Garlic paste - 1 tbsp
Red Chilli powder - 1 tsp
Coriander Powder(Dhania Powder) - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1/2 tsp
Cashew nut paste - 3 tbsp
Cream - 1 cup
Bay Leaf(Tej Patta) - 1
Green Cardamom(Elaichi) - 3
cloves(Laung) - 4
Salt to taste
Butter - 3 tsp
Saffron(Kesar) - 5-6 strands or orange color -a pinch
Sugar - 1/4 tsp
Milk - 50 ml.
Kasuri methi (dry fenugreek leaves) - 1/2 tsp

Preparation :
Cut the paneer into cubes and fry them in butter till golden color. Remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it. This makes Paneer softer.
Warm milk and soak saffron(Kesar) in it.
Make Onion Paste and Tomato puree separately in a blender and Keep aside.
In a pan, heat butter. Add the bay leaf(Tej Patta), cloves, green cardamom and fry for a minute, then add Onion paste and fry till its turns pink and then add the ginger garlic paste. Fry both till the onion paste turns golden brown.
Then add cashew paste along with all the spice powders. Simmer and then add the tomato puree and crushed kasuri methi. Mix well.
Add about 1/2 cup water and bring to boil then add the fried paneer.Simmer and cook till it thickens. When the gravy is thick enough, add the cream and simmer for another 10 mins. Finally add the milk that has the saffron. Optionally, you can add orange food color if you want richer color.
Let the curry sit for 10-15 mins before serving.Garnish with coriander leaves.

This tastes great with Jeera Rice, Tandoori Roti, Chapati, Paratha or Naan.

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