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 Ingredients:
Oil-25-30ml (2 small tbsp)
2 tbsps cashew nut paste
Ginger garlic paste - 1 tsp
Salt - As per taste
Garam masala powder - 1 tsp
Red chilli powder - 1/2 tsp
Onions - 2 (medium sized) - Chopped
Green Chillies 5
Tomatoes puree- 1 cup
Cloves- 3
1/2 tsp kasuri methi (dry fenugreek leaves)
3 tbsp fresh cream
Paneer - 150gm (cubed)
Butter - 1 tspn
Coriander -(chopped) - to garnish
Method:
Add 1 small tbsp of oil in a pan and heat it.
When the oil is heated up, add cloves and roast until the raw smell leaves. When the oil is heated up, add the chopped onions and green chillies and ginger garlic paste. Saute for 3-4 min until the onions turn transparent. Now add the tomato puree and cook for few minutes. Add fresh cream and combine well again
Add salt, garam masala and red chilli powder followed by the cashew paste and fry for 5 mins.
Finally add the paneer cubes and cook for 3 min and 1 tspn of butter turn & off the heat.
Garnish with chopped coriander.Serve with Naan, jeera rice or Pulav.
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| Gobi Manchurian |
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Ingredients:
1 small Cauliflower, cut into florets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
2 tsp chilli sauce
2 tsp tomato sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon wheat flour
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Refined Oil for deep frying the cauliflower
2 tablespoon refined oil for sauce>
Method:
Cook cauliflower florets in salted water for 5 minutes. Remove the water and keep aside.
Add ginger garlic paste, green chilli paste, turmeric powder, salt and water to mixure of wheat flour, rice flour, 1/2 cup cornflour
to make a batter of medium consistency.
Dip the florets in the batter and deep fry in hot oil until golden brown. Remove and drain.
Heat 2 tsp of oil in a skillet and saute spring onions, garlic and capsicum for 5 minutes.
Add soya sauce, chilli sauce, tomato sauce and cook for 2 minutes.
Add the florets, mix well and cook for 5 minutes.
Cook for 5 minutes and then add the florets.
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| Achari paneer |
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Ingredients:
250ml vegetable oil
200g paneer, cut into 1cm cubes
4 tbsp mustard oil
1 tsp whole achari spice mix (fenugreek, kalonji and fennel seeds)
250g Onions, chopped
1 piece fresh ginger root (2.5cm in length), finely grated
2 cloves Garlic, crushed
1 tsp ground achari spice mix
1 tsp coriander powder
1 tsp red chilli powder
1 pinch Turmeric
300g Tomatoes, finely chopped
0.5 tsp dried fenugreek leaves
1 tsp dried mangoes
200g chestnut mushrooms
1 pinch Salt
1 tsp lemon juice
1 tsp fresh coriander, finely chopped
Method:
Heat the oil in a wok or deep pan. Deep-fry the paneer cubes in the oil until golden brown, remove with a slotted spoon, drain on kitchen paper and set aside.
Heat the mustard oil in a large pan. Add the whole achari spices and fry until they begin to splutter.
Stir in the onions and cook until they turn golden brown, about 5 minutes. Add the ginger and garlic and fry for another 2 minutes.
Add the ground achari spices, coriander, chilli, turmeric and tomatoes. Cook, stirring, for a further 15 minutes.
Mix in the fenugreek leaves and mango powder. Cover the pan and cook on a very low heat for 15 minutes.
Now add the deep-fried paneer cubes and chestnut mushrooms. Cook for 3-4 minutes, until the mushrooms are softened.
Season with salt and stir in the lemon juice and coriander. Serve with naan or bread.
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| Palak Kofta |
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Ingredients:
For Koftas:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1 ginger piece minced
salt to taste
2 slices of bread
Mix all the above ingredients and make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.
For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
2 medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee
1 tsp shah jeera (caraway seeds)
cream for garnish(optional)
Method:
Heat ghee in a cooking vessel and add the shahi jeera and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesn't burn. Add the ginger garlic paste and fry for another 2 - 3 mts. Add red chilli powder and combine. Add the tomato puree and let it cook over slow fire till the ghee separates. Add the palak paste and the cashew nut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.
Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are not serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.
This recipe with soft melt-in-the-mouth koftas served in an aromatic and rich gravy is an absolutely tantalising, irresistible dish that will have your family or guests licking their fingers.
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| MOONG DAAL |
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Ingredients:
Whole Moong Bean 1 cup
Dried Red Chillies 3 nos
Grated Coconut half cup
Mustard 1 tsp
Cumin(jeera) seeds 1 tsp
Shallots 3 nos
Garlic 2 cloves
Curry leaves 1 sprig
Peppercorns 4 nos
Salt to taste
Green chillies 3 nos
Mustard Refined Oil 1 tbsp
Turmeric Powder half tsp Water as reqd.
Method:
Soak whole moong beans overnight - this will reduce the cooking time.
Half cook the moong bean with salt and sufficient water in a pressure cooker (water level should be below the beans).
Crush jeera seeds, garlic and peppercorns using a mortar and pestle.
Make a coconut mix by mixing grated coconut, green chillies slit in halves, crushed mixture and turmeric and keep aside.
Heat Mustard Refined oil in a pan and add mustard seeds.
After the mustard seeds pop, add dried red chillies, chopped shallots and curry leaves.
When the shallots turn brown, add the half-cooked moong bean and mix well.
Make a well in the middle of the beans and fill the well with the coconut mix and cover the well with some mong beans.
Cook covered for 2 minutes. Then remove the lid and mix well.
Cook on low flame till moong beans are well cooked - not overcooked.. Keep stirring occasionally to prevent the beans from sticking to the pan.
Serve with rice .
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