Wednesday, November 14, 2007

Chole Masala


Ingredients:



Onions – 2 ea (chopped)
Tomatoes – 4 ea (chopped)
Green chilli – 2 ea (chopped)
Ginger/garlic paste - 2 tsp
Chole masala – 2 tsp
Chilli powder – 1 tsp (optional)
Kabuli chenna – 2 cups (soaked)
Jeera – 1 tsp
Coriander - 2 tsp (chopped)
Salt – 2 tsp




Method:

1. Soak chenna overnight & steam in pressure cooker until done.
2. Heat oil in pan & temper with jeera
3. Sweat onion until brown. Add ginger garlic paste.
4. Add chopped tomatoes & allow it to cook until all water is lost.
5. Add masala when tomato gets cooked so that the masala is well cooked to remove raw flavour.
6. Add the cooked chenna to the mix & add little water to check consistency
7. Check seasoning & serve hot garnished with chopped coriander leaves.

Mushroom Pepper Fry


Ingredients:


Button Mushroom – 250gm (quartered)
Red onion – 1 ea (chopped)
Green chilli – I ea (finely chopped)
Garlic – 4 cloves (finely chopped)
Black pepper – 2 tsp (crushed)
Coriander leaves – 2 tsp (finely chopped)
Oil – 3 tsp
Jeera – 1 tsp
Salt – to taste




Method:


1. Heat oil in pan. Temper with jeera, garlic, green chilli.
2. Add red onion and sweat till cooked.
3. Add mushroom to cook well & season it
4. Check for seasoning & finish with crushed black pepper.
5. Garnish with coriander leaves.

CUCUMBER KOOTU- CUCUMBER SUBZI


CUCUMBER KOOTU- CUCUMBER SUBZI

Ingredients:

Cucumber – 1 ea (small dice)
Moong dal – ½ cup ( cooked)
Coconut – 2 tbsp (grated)
Green  or red chilli – 1 ea
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Asafoetida – small pinch
Curry leaves – small amount
Oil – 2 tbsp
Salt – to taste




Method:

1. Steam cucumber & moong dal in a cooker first.
2. Blend coconut & green  or red chilli separately & add to the moong mix.
3. Make tempering using mustard seeds, Urad dal, Asafoetida & curry leaves & add to finish.
4. Check for seasoning.


Notes:

If the Kootu is little bit thin just in case do add little bit rice flour before adding the tempering to get consistency.
Coconut can be replaced by coconut milk or dry coconut powder available in market.




Vegetable cutlet- Home style


Ingredients:


Potato – 4 ea (boiled & peeled)
Onion – 1 ea (finely chopped)
Carrots – 1 ea (grated)
Peas – ½ cup
Green chilli – 1ea
Bread crumb- ½ cup
Garam masala – 2 tsp
Salt – to taste
Chilli powder – 1 tsp
Oil- 3 tbsp
Coriander leaves – 2 tsp (finely chopped)



Method:


1. Mash boiled potato. Add sautéed onions, boiled carrots & blanched peas to the mash.
2. Add green chillies, seasonings & bread crumbs to the mix & make to thick dough.
3. Add coriander leaves to the mix finally & make it into small equal shape balls to press to make it flat.
4. Heat oil in pan & start to shallow fry in batches.Serve hot with tomato ketchup or home made mint sauce.

Stir Fry Vegetables- Home style



Ingredients:


Green pepper-1 no (big dice)
Red pepper-1 no (big dice)
Onion-1 no (big dice)
Tometo-1no (big dice)
Baby corn-10 ea (split)
Paneer-1cup (cubed)
Beans-15 nos (strips)
Cauliflower florets-1 cup
Soya sauce- 3 tbsp
Tomato sauce- 2 tbsp
Green chillies- 2 nos
Jeera- 1 tsp
Coriander- for garnish (chopped)




Method:


1. Heat oil in pan & sweat each ingredients separately until cooked like glaze
2. Heat oil in separate pan. Add Jeera, green chillies & all sweat vegetables & allow to mix.
3. Add Soya sauce & tomato sauce & allow to cook.
4. check seasoning & finish with finely chopped coriander.

Paneer Tikka Masala




Ingredients:

Tikka masala:
Red onion-1 no
Red tomatoes-5 or 6
Garlic flakes-5
Ginger-1 tbsp
G.chilles-2 nos

Make big dices of onion, tomatoes and rest of the ingredients to boil in ½ cup water and grind to fine puree.

Paneer-2 cups (cubed)
Red onion-1 no (finely chopped)
Oil-6 tsp
Cardamom-2
Cloves-2
Cinnamon stick-1 mm
Bay leaf-2
Salt to taste
Chilli powder-1 tsp
Butter and coriander – for garnishing
Jeera-1 tsp
Kasthuri methi (dried)-1 tsp (dried fenugreek leaves)
Fresh cream- ½ cup (optional)
Butter-3 tsp



Method:

1. Heat oil add jeera, cardamom, cinnamon stick, cloves, bay leaf and finely chopped onion.
2. Sweat onion well l and add fine puree and simmer till oil comes out.
3. In the mean fry paneer gently. (Paneer not turned brown colour).
4. Once the gravy is simmered to consistency add fried paneer and salt.
5. If the gravy is thick add ½ cup of water.
6. Finish with Kasthuri methi, chopped coriander & fresh cream. Give it a boil & serve.

Malai Kaju Kishmish





Ingredients:

Carrots-50 Gms
Beans-50gms
Potato-1 nos
Peas-1cup
Corn-1/2 cup (optional)
Cauliflower-1/2 cup
Onion-2 nos
Tomato-2 nos
Ginger, garlic paste- 1 tsp
Cashew nut-1 cup
Garam masala-1tsp
Dhania powder-1tsp
Salt- to taste
G.chillies-2 or 3
Coriander- for garnishing
Oil-3tsp
Butter-1tsp
Jeera-1tsp


Method:

1. Soak cashewnut and grind well to a fine paste and keep it aside.
2. Heat the pan add butter and oil, add jeera & finely chopped onion, ginger garlic paste, little bit salt, add tomato, garam masala, coriander powder, and green chilles.
3. Add all vegetables and 1 cup of water and salt.
4. Cook till vegetables are done, finally add cashewnut paste.
5. simmer till gravy gets thick in consistency & finish with chopped coriander

Aloo Palak


Aloo Palak

Ingredients:

Palak - 2 bunches
Aloo - 4 nos
Onion -1 (finely chopped)
Tomato -1 (finely chopped)
Ginger, garlic paste -1 tsp
Butter -2 tsp’
Fresh cream -4 tsp (optional)
Salt –to taste
Coriander-for garnishing (optional)
Jeera -1 tsp
Coriander powder-1tsp
Garam masala-1tsp


Method:

1. Boil water, to blanch Palak, leave for 2 min, strain, cool down to make fine paste.
2. Heat pan. Add butter, add jeera, finely chopped onion, ginger garlic paste, little bit salt. Then add tomato, garam masala, coriander powder to make fine gravy and simmer it.
3. In the mean while remove skin of potatoes, and cut small dices. Boil until almost done and keep separate.
4. Now check the simmering gravy for consistency to add Palak puree and mix well.
5. Now add cooked potatoes and salt and finish with cream (optional).
6. Finally add coriander to garnish.

Notes:

1. Same method to make palak paneer.
2. why we have to boil the palak, to avoid the raw smell
3. Why we add salt while cooking the onion, it will get quick brown colour.

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