Wednesday, September 23, 2015

Paneer Cutlet

   Ingredients - Serves around 4 people    
   Paneer grated 200 grams
   Potato small size 3 (cooked,skin peeled and mashed)
   Chopped medium onion 1
   Grated carrot 1
   Ginger garlic paste 1 tsp ( alternatively ginger small piece and garlic 1 clove)
   Green chillies 3
   Curry leaves 1 tsp
   Red chili powder 1/2 tsp
   Black pepper powder 1/2 tsp
   Cumin powder 1/2 tsp
   Chaat Masala 1/4 tsp
   Salt to taste
   Oil for shallow fry
   Bread crumbs 4-5 table spoon( it ready is available or bread pieces to be roasted     and powdered)
   Chiroti rawa 4 tsp

  • Grind in a mixer curry leaves, ginger garlic paste and green chillies coarsely
  • Heat 3 tsp oil and add grinned paste, chopped onion and grated carrot. Fry for 3-4 minutes and then add grated Paneer, mashed potato, salt, red chillies, black pepper powder, Chaat Masala powder and cumin powder. Mix well and make small balls and roll it in bread and Rawa mix and flat it
  • Shallow fry the above and serve with Meetha Chutney, sauce etc

Tuesday, September 15, 2015

Raw tomato chutney

  Ingredients - Serves around 4 people
  Raw tomato 1/4 kg
  Green chillies 2-3
  Garlic (optional) 1-2 cloves
  Coriander leaves 2 table spoons
  Til (sesame seeds) white 1 tsp
  Oil 3 table spoon
  Salt to taste

  Jaggery big marble size        
  • Wash and cut raw tomato
  • Fry garlic and chopped tomatoes in oil until it becomes soft
  • Fry Til separately
  • Mix the above in a mixer with coriander leaves, jaggery, salt and grind nicely
  • Serve with Dosa, Roti, Chapathi etc.

Tuesday, August 4, 2015

Veg Shammi Kabab

   Ingredients - for 6 pieces    
  Whole  chana dal (Bengal gram) 1 cup or 100 grams
  Chana dal (split Bengal gram) 1/2 cup or 50 grams
  Ginger garlic paste 1 tsp
  Chopped onion 1/4 cup
  Green chillies 2
  Chopped coriander 2 tsp
  Garam masala 1/4 tsp
  Chat masala 1/2 tsp
  Sugar 1/4 tsp
  Chopped mint leaves 8-10 leaves
  Salt to taste
  Red chilli powder 1/4 tsp
  Cheese or Paneer
  Bread crumbs 1/2 cup or 50 grams (Heat bread pieces in tawa/microwave until crispy and powder it. Use readymade if available.)
  Oil for shallow frying
  • Soak whole chana dal for 5-6 hours and cook in a pressure cooker directly with chana dal and  water for 5-6 whistles. Drain excess water if any.
  • Add all the other ingredients except bread crumbs and paneer/cheese. Grind it in a mixer till medium coarse (not too nice).
  • Mix bread crumbs and sprinkle a little water if necessary and make medium doughs. Keep it on your palm and press a little. Keep cheese/paneer pieces in the center and close it and make it round or oval shaped patties.
  • Heat tawa and shallow fry on both sides in oil until red in color on a medium flame.
  • Serve with tomato sauce/meetha chutney/mint chutney.


Monday, July 20, 2015

Masala Dosa - Vidyarthi Bhavan style

   Ingredients - Serves around 4 people 

   Dosa Rice 2 cups ( each cup approximately 100 grams )
   Rice flour 2- 2 1/4 cup
   Urad Dal 1 cup( split black gram )
   Salt to taste
   Ghee and butter 

   Potato Curry:
   Potato -4
   Onion -2 ( chopped)
   Green chillies 2
   Curry leaves 2 string
   Mustard seeds 1/4 tsp
   Salt to taste
   Turmeric powder 1/4 tsp
   Oil 2 table spoon
   Lemon juice 1 tsp

Procedure for Dosa

  • Soak rice and Urad Dal separately in water for 5-6 hours after thorough wash.
  • Grind them separately each for 20 minutes. Grind until the paste for each is smooth.
  • Mix them well and add rice flour to form a paste . Cover and keep it for 6-7 hours (minimum) .
  • Before using batter add salt and sugar.
  • Heat Tawa ( preferably non stick pan ) on medium to high flame. For the first Dosa, sprinkle oil on the Tawa followed by water. Wipe with a dry cloth. For the rest of the Dosas on wards sprinkle water only and allow the pan to crackle letting the water evaporate. Wipe properly such that no oil is left over on the pan for the other Dosas.
  • Put 1 to 1 1/2 ladle batter on the center of the Tawa and spread it immediately in a circular motion with a medium thickness.
  • After about 1/2 to 1 minute (when the batter becomes little dry) add oil, ghee and butter to all parts of the Dosa according to ones own taste ( the more the crispier and tastier!). Heat under medium to high flame until the center portion of the Dosa looks brown and crispy. Keep curry on one side of the dosa and cover from the other side .
  • Serve with chutney. 
Procedure for Potato Curry

  • Cut potato into two halves .
  • Bake in a pressure cooker directly with skin ( up to 3-4 whistles approximately ). Alternatively potatoes can be cooked in a microwave by keeping in a vessel of water for about 6-7 minutes.
  • Cool it, peel the skin and mash the potatoes.
  • Heat oil in a Kadai. Add mustard seeds and allow to splutter . Add green chillies, curry leaves and turmeric powder. Stir for a minute. 
  • Add chopped onion and fry on medium flame for 5-6 minutes.
  • Add mashed potato, salt and little water. Mix and heat well
  • Add lemon juice and coriander leaves.

Thursday, June 11, 2015

Paneer Fingers

   Ingredients - Serves around 4 people

   Paneer cut lengthwise 1" 12 pieces
   Maida 6 tsp
   Corn flour 2-3 tsp
   Garlic sauce / paste 1 tsp
   Red chili paste/powder 1 tsp or as per taste
   White/Black pepper powder 1/4 tsp
   Grated ginger 1/2 tsp
   White sesame seeds (Til) 2 tsp
   Bread crumbs (powdered) 1 cup
   Salt to taste
   Oil for deep fry 
  • Mix all the ingredient except bread crumbs,white sesame seeds and Paneer and make batter.
  • Mix bread crumbs and white sesame seeds together. Keep aside.
  • Heat oil and dip Paneer in the batter and roll it in bread crumbs and white sesame seeds .Refridgerate it for 10 minutes. 
  • After 10 minutes, deep fry till paneer is golden yellow in color.
  • Serve with tomato sauce or chutney.

Saturday, April 11, 2015

Milk Barfi

   Ingredients - Serves around 4 people 
   Besan 1cup
   Milk powder 1 cup
   Sugar 11/2 cup
   Ghee 11/2 cup
   Saffron 4-5 flakes
   Cardamom powder 1/2 tsp
   Nuts ( Almonds, Pistachio,Cashew) cut into small pieces

  • Mix besan, milk powder and ghee. Keep aside
  • Take sugar in a heavy Kadai , add saffron and one cup of water. Heat until it is boiled and sugar is dissolved. Add the above said mixed ingredient slowly and stir it continuously in low heat until the ghee separates .
  • Spread immediately in a greased plate (with ghee). Cool it. Cut it into diamond or square pieces.

Monday, March 23, 2015

Eggless Tomato Omelet

   Ingredients - Serves around 4 people         
   Gram floor (Besan) 250 grams
   Chopped onion big size 1
   Tomato big size 1
   Chopped green chillies 1
   Red chillies powder 1/2 tsp
   Chiroti Rawa 3-4 tsp
   Chopped coriander 2 table spoon
   Jeera 1/2 tsp
   Salt to taste
   Curds 2 table spoon
   Grated ginger 1/2 tsp
   Turmeric 1/2 tsp
   Cooking oil

  • Mix all the above ingredients except oil. Add water to make medium thick Dosa batter
  • Heat Tawa and spread batter and sprinkle oil. Cook in medium heat. After it gets cooked,  flip the omelet and cook again.
  • Serve hot with tomato sauce and chutney.

Sunday, February 22, 2015

Stuffed Mushroom Panner

   Ingredients - Serves around 4 people         

  For stuffing
  Paneer crushed 5 tsp
  Garam Masala 1/4 tsp
  Pepper powder 1/4 tsp
  Red chilli powder 1/4 tsp
  Salt to taste
  Mushroom 10 pieces
  Pineapple round pieces 10 pieces
  Oil for deep fry
  Toothpick 10
  For batter
  Maida 3 tsp
  Corn flour 2 tsp
    • Wash and remove stem of mushroom carefully
    • Mix all the ingredients for stuffing and fill it in the mushroom. Cover with a pineapple piece and prick a tooth pick
    • Make batter by mixing Maida and cornflour with little water
    • Dip mushroom with stick into batter and cover it completely with batter.
    • Deep fry with stick.
    • Serve hot with ketchup or tomato sauce.

    Monday, January 19, 2015

    Methi Mutter Malai Corn Gravy

      Ingredients - Serves around 4 people   
      Chopped Methi leaves ( cleaned & washed ) 1cup
      Cooked peas 1 cup
      American corn 1 cup  

      Kasuri Methi 2 table spoon
      Milk 1/2 cup
      Fresh cream 3/4 cup
      White pepper powder 1-1.5 tsp
      Salt to taste
      Oil 4 table spoon
      For grinding Masala
      Onion 2 

      Cinnamon 1-2 pieces
      Clove 2
      Curds 2-3 table spoon 
      Jeera 1/4 tsp
      Cashew nuts 8-10 pieces 
      Green chillies 1
      Ginger small piece

    • Grind the Masala ingredients nicely to make paste
    • Heat oil in a Kadai . Add grounded paste. Fry in medium flame till the raw smell disappears.
    • Add Methi leaves . Fry till it becomes soft
    • Add 1/2 cup water, cooked peas, corn, Kasuri Methi (dried Fenugreek leaves), salt, white pepper, milk, and fresh cream. Cook for 3-4 minutes in medium flame.
    • Serve with Chapati, Poori, Roti, Dosa etc

    Sunday, June 8, 2014

    Maddur Vada

       Ingredients - Serves around 4 people         

       Maida 1 cup (approximately 100 grams)
       Rice floor 1/2 cup
       Chiroti rava (Suji) 1/2 cup
       Onion finely chopped 1 big
       Green chillies chopped 2
       Curry leaves chopped 2 strings
       Coriander leaves chopped 3 tsp
       Hing (Asafoetida) pinch
       Red chilli powder 1/4 tsp
       Salt to taste
       Oil 3 table spoon for dough
       Oil for deep frying
    • Add Maida, rice floor Suji, salt, hing and red chilli powder to a mixing bowl. Add hot oil (3 table spoon) to the above and mix with a spoon.
    • Add onion, green chillies, curry leaves and coriander leaves. Mix well and keep aside for 15-20 minutes to let the onion and salt flavours to soak in. Mix the contents by sprinkling water to make a little hard dough (i.e. little harder than chapati dough) . Cover and keep it aside for 10 minutes
    • Make lemon sized balls from dough. Take a plastic sheet, add few drops of oil and keep the dough and flatten it with your finger by making it round and thick shape.
    • Heat oil in a pan and fry the Vada in a medium flame till both sides turns brown.
    • Place the Maddur Vada on paper till it absorbs excess oil. Serve with chutney.