Fried Chana Daal With Paneer

Ingredients :

150gmchana daal.
200gm paneer.
100gm onion.
100gm tomato.
1 red chilly.
2cinamoms.
2 black cardamoms.
4 cloves.
2 bayleaves.
1 inch ginger.
3 flacks garlic.
turmaric powder to taste.
1/4tsp red chilly powder. 
salt a needed.
100gm oil or ghee.
water as required.
some corriender leaves.

Method Of Preparation :

wash the dal soak it for 2 hours.Grate onions.

Cut the coroander leaves.

Chop tomatoes.Grind ginger and garlic.

Cut paneer in to cubes and fry.

Heat oil fry the onions till light brown add the ginger garlic paste cinamom and cardamoms,cloves ,bay leavesand red chilly.

Add tomatoes and keep frying till oil separates.

Add the daal,salt,chiily and turmeric powder then fry for 5 to 7 minutes.

Pour 2 to 3 cups waterlet the daal to be done then add paneer.Garnish with corriender leaves.

Preparation time: 25 mins.

Paneer Tikka Masaala Recipe

Ingredients :

250 gm cottage cheese (paneer).

100 gm curd (dahi). 
2 onion (pyaj).
2 tomato (tamatar). 
1 tsp ginger (adrak), garlic (lahsun) paste.
2 green chilly (hari mirch) paste.
50 gm cashew nut (kaju) paste.
1 tsp tandoori masala.
1 tsp chat masala.
1 tsp chana masala.
salt to taste.

Method Of Preparation :

Cut round slices of tamatar and pyaj and keep them aside.

Cut paneer in cubes.

Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.

Now add paneer cubes and mix well.

Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.

Then cook them in a preheated oven and keep aside.

Heat oil in a pan and put ginger garlic paste and green chilly in it.

Cook for 5 minutes. Thereafter, add finely chopped onion and fry.

Add finely chopped tomato and cook until oil floats on the surface.

Then add kaju paste and cook for 5-10 minutes.

Then add all the spices and cook for 2 minutes.

Lastly add paneer cooked in oven and cook for 5 minutes.

Garnish with coriander and serve hot.

Palak Paneer Vadaa Recipe

Ingredients :

Palak/ Spinach - 1/2 cup

Paneer - 150 gms

Gram Flour / Besan - 1 cup

Rice Flour - 2 tsp

Ajwain / Carom Seeds - 1/4 tsp (opt)

Ginger Garlic paste - 1/2 tsp

Chili powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Onion - 1 medium

Coriander leaves - few springs

Curry Leaves - few

Salt to taste

Oil for frying

Method Of Preparation :

Wash and drain the Spinach leaves.

Chop it finely. Grate the paneer and keep aside

Chop the Onions, Coriander leaves.

In a bowl, take the besan and rice flour along with all other ingredients.

Mix well. 

Add more besan if needed to get a batter that holds shape. 

Add very little water to bind. 

Infact its enough to just wash the onions and Spinach and use that along with the flour. 

It should be enough to hold shape.

Using your left palm, take little of the batter the size of a ball and pat them down. 

Make a hole in middle for it to get fried well.

Heat a pan with oil. Once its hot, gently drop these shaped vadas and cook on both sides.

Once done, drain on over kitchen towel.

Serve hot with tomato sauce.

I think this tastes great when hot, but no harm trying it warm if you want!

It tasted simply great. 

If you don't like Spinach much, this is the best way to eat.

If you are conscious of deep frying, you can shallow fry this too. 

Spread oil in a pan and place the vadas and sprinkle few drops over it. 

Cook on both sides.This was also good way. 

Rajma Curry Recipe

Ingredients :

150  gms Rajma. 

2 medium sized Onion. 

1  large Tomato. 

2  Green chilli. 

1  tblsp Ginger-garlic Paste. 

1/2  tspn Garam masala Powder .

1 tsp  Coriander Powder. 

3/4  tsp Salt. 

Method Of Preparation :

Soak the rajma overnight.

Boil in a pressure cooker till tender.

Heat oil in a pan and add the chopped onions and ginger garlic paste.

Cook till brown.

Add the tomatoes, green chillies and cook till pulpy.

Add coriander powder, salt and 2 cups water and boil well.

Add the rajma and cook on a low flame for about 10 minutes.

Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.

Garnish with coriander leaves.

Serve hot with steamed rice.

Aaloo Ki Tikki Recipe

Ingredients :

4 Cups boiled potatoes.
1 Cup boiled beans (chopped).
2 Onions (chopped).
4 tbsp Raisins.
2 tsp Garam masala.
2 tsp Cumin powder.
1 tsp Turmeric powder.
4 tbsp coriander leaves (chopped).
Green chillies (chopped).
1 tsp red pepper.
Salt/Rock Salt as per taste.

Method Of Preparation :

Mix chopped onions, beans, green chillies and raisins.
Add cumin powder, turmeric powder, coriander leaves and salt. (If you want to use this recipe on Vrat then add Rock salt)
Mix it well.
Filling for tikki is ready.
Mash the boiled potatoes.
Add garam masala, red pepper and salt.
Mix it to prepare dough.
Make small balls from the dough and flatten it.
Now put one tbsp of the filling on the flattened ball.
Close it with another potato ball and flatten it.
Heat the oil.
Fry these flattened balls till they turn brown.
Serve it with curd and green chutney.

Malai Kofata

Ingredients:

For The Kofta:

1 1/2 lb. potatoes.
2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream).
4-5 cashewnuts chopped.
1 tbsp raisins.
2-3 finely chopped green chillies.
1/4 tsp sugar.
1 tsp coriander powder.
1 tsp cumin powder.
1 tsp red-chilli powder.
1/2 tsp cardammom powder.
Salt To Taste.
3 tbsp cooking oil/ghee(clarified butter).
Oil for frying the koftas.

For the gravy:

2 medium onions,chopped.
3 flakes garlic,crushed.
1 inch ginger,crushed.
3 large tomatoes,pureed.
1 tsp red-chilli powder.
1/2 tsp garam masala powder.
1/2 tsp dhania(corainder) powder.
1/2 tsp cumin powder.
2 tsp powdered poppy seeds.
1/2 tsp sugar.
1 tbsp ground peanuts/cashewnuts.

Method Of Preparation :

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.

Punjabi Samosa

Ingredients :

Samosa Crust :

Maida 2 cups.
Warm Oil 1/2 cup.
Ajwain 1/2 tsp.
Warm Water if required to knead.
Salt to taste.
Oil to deep fry.

Samosa Filling :

Oil 3 tbsp.
Ginger & Garlic paste 1 tbsp.
Peas 1 cup.
Potatoes 2 medium.
Coriander powder 1 tbsp.
Jeera powder 1 tsp.
Mustard 1 tsp.
Turmeric 1/2 tsp.
Fennel seeds 1 tbsp.
Salt to taste.

Method Of Preparation :

Samosa filling:

First take oil in a kadai or a big pan and put mustad seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust :

Take maida mix salt, ajwain and warm oil together and make a dough, then just wet your hand with warm water to make the dough soft.

Making Punjabi samosa :

Take a big ball of the dough and roll it very thickly.
Then cut it into half and put the above filling into it and close it with the help of water.
Repeat the same thing with the other half also.
Then heat oil in a kadai to fry the samosa remember that you should fry the samosa in a low flame.
Then enjoy it with any Garlic or simple Green Chutney.

Mutter Paneer Recipe

Ingredients :

14 ounces paneer cut into chunks (homemade — use included recipe or Nanak brand). 

15 cashew nuts soaked in water for one hour.

1/4 cup vegetable oil. 

1 medium onion chopped fine. 

1 tablespoon garlic/ginger paste or 3 garlic cloves, mashed. 

1 piece fresh ginger, size of a walnut, minced. 

1 large tomato, chopped. 

1/2 teaspoon ground coriander. 

1/4 teaspoon cumin. 

1/4 teaspoon red chili powder. 

1/4 teaspoon turmeric. 

1/2 teaspoon garam masala. 

1/4 cup water. 

3 cups fresh shelled green peas or 1 package frozen peas. 

Salt and freshly ground pepper to taste. 

Method Of Preparation :

In a food processor or blender, grind the tomatoes, cashew nuts and dry spices together. 

In a wok or heavy skillet, fry the paneer chunks in hot oil until all sides are golden. 

Remove with slotted spoon and set aside to drain on a paper towel. In remaining oil, saut?hopped onion until it begins to turn brown. Do not scorch. 

Add the garlic/ginger paste and fry for 2 minutes. Then add the tomato-cashew nut-masala mixture and let it fry on medium heat until the oil separates. 

Sahi Pulao

Ingredients :

3 cups Basmati rice.
soaked for 30 minutes.

Layer 1 Grind to a paste :

1" piece ginger.
3 green chilies.
2 tbsp. coconut grated.
2 sprigs mint leaves.
½ cup coriander leaves.
4 flakes garlic.
1 carrot.
1 capsicum.
6-7 french beans.
1-sprig sping onions greens chopped.

Layer 2 :

Grind to a paste :

1 tbsp. sesame seeds.
1 tsp. soaked khuskhus seeds.
1 onion.
5-6 blanched green chilies or white pepper.
1 cardamom.
1 clove.
1 bay leaf.
1/2" piece cinnamon.
1 potato1 onion.

Other Ingredients :

6-7 whole shelled walnuts.
15 cashew nuts halved.
15 almonds, blanched and halved.
1 tbsp. raisins.
1 tbsp. cheese or paneer grated.
1 tbsp. coriander leaves finely chopped.
2 bay leaves.
1-cup mil.
Salt to taste.
Pepper to taste.
3 tbsp. ghee or oil.

Method Of Preparation :

Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes.
Take off fire , keep aside.

To proceed :

Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha.

Mini Samosa

Ingredients :

2 cups of all purpose flour (maida).
1 cup of vegetable oil.
Salt (depending upon the taste).
moong daal (soak 6-8 hrs in Plenty of water with baking soda).
1 tbs red chili powder.
1 tbs garam masala.
1 tbs coriender powder.
1 tbs salt.
tbs amchur.
3-4 pinches asafoetida powder.
tbs cumin seeds.
Vegetable oil for frying.

Method Of Preparation :

Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.

Preparation for cover :

Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper
Serve hot with green chutneys.

Sarson Ka Sag

Ingredients :

1 bunch sarson greens.
1 bunch spinach.
1 onion grated.
1/2 tsp. each ginger and garlic grated 3 green chillies.
1 tbsp. grated cheese or paneer (optional).
1/2 lemon juice.
2 tbsp. ghee 1 tbsp. oil.
1/2 tsp. garam masala.
1 tbsp. maize flour and salt to taste.

Method Of Preparation :

Chop both greens, wash, drain.
Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir.
Add ginger, garlic, stir.
Add few pinches salt, 1 cup water.
Pressure cook till done. (2 whistles).
Mash well.
Heat ghee in a pan, add onion, saute till brown.
Add all other ingredients, except cheese.
Stir well and cook till oil separates.
Garnish with cheese.
Serve hot with makki ki roti, or paratha.

Chhole Bhature

Bhature :

Ingredients :

Refined flour 3 cups.
Cooking oil 1 tbsp.
Plain Yoghurt 1/2 cup.
Baking powder 1 tsp.

Method Of Preparation :

Sieve together the refined flour and baking powder.
Add ghee and yoghurt.
Mix well using palms of your hands.
Make a smooth dough using water as needed.
Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight.
Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
Deep fry in oil on both sides until golden brown.

Chhole Recipe :

Ingredients :

Cooked Chick Peas or Garbanzo beans.
Garam masala 1/2 tsp.
Garlic Paste 1 tsp.
Ginger Paste 1 tsp.
Chili powder 1/2 tsp.
Dry Mango Powder 1 tsp.
Dry Coriander powder 1 tsp.
Finely Chopped Large Onion 1.
Salt to taste.
Cooking Oil.
Chopped Coriander 1 tbsp.

Method Of Preparation :

Heat oil in a pan, add onions, ginger garlic paste,Fry until golden brown.
Add coriander powder and garam masala, and fry for 2 minutes.
Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens.
Later add mango powder, chopped coriander and cook for 2 minutes.

Serve hot with bhatura.

Cheese Rolls Recipe

Serves: 4
Style: Indian Vegetarian

2 tablespoon(s) grated cheese
½ cup(s) milk
2 small onion(s) finely chopped
2 green chilli(es) chopped fine
1 teaspoon(s) ginger finely chopped
8 bread slices
1 tablespoon(s) finely chopped coriander leaves
oil for deep frying
salt to taste

Method Of Preparation :

Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl.
Spoon the mixture on to each bread slice and roll it tight.
Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.

Serve hot with: Green Chutney (Hari Chutney) and tomato ketchup

Vegetable Pulao Recipe

Ingredients:

Basmati Rice - 1/4kg
Sliced tomatoes - 1-2nos
Cauliflower, carrot, beans, brinjal, potato and green peas - 150 grams (all together)
Curry leaves - 4-5sticks
Cloves - 4nos
Cardamom - 7-8nos
Cinnamon - a small piece
Raisins - 25gms
Cashew nuts - 25gms
Almonds - 25gms
Sliced onions (big) - 2nos
Orange essence
Salt to taste

Method of Preparation

Clean the vegetables and slice into small pieces. Wash rice and soak in water for 15 minutes. Drain well. Cook rice with salt and water. Keep aside.

Heat 2tbs ghee and fry cloves, cinnamon and cardamoms. Fry sliced onions until light brown and add tomatoes and sauté until oil separates. Add vegetables and salt and cook until soft. Add boiled rice and mix well. Reduce the flame and add the essence. Remove from fire and garnish with fried raisins, cashew nuts and almonds.

Dal Makhani Recipe

Ingredients :

Black Urad Dal - 100gms
Rajmah Rice - 25gms
Red Chilli Powder - 1tbs
Oil - 1tbs
Butter - 50gms
Cumin Seeds - 1tsp
Chopped Onion - 1cup
Chopped Ginger - 1tbs
Chopped Garlic - 1tbs
Chopped Tomatoes - 1/2cup
Garam Masala - 1tsp
Fresh cream (malai) - 1/2cup
Salt - to taste

Method of Preparation :

Wash and soak black urad dal and rajmah rice overnight in 5 cups of water.
Cook the soaked dal and rajmah in 5 cups of water with salt and red chili powder. In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mix well.
Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or paratha.