Paneer Tikka Masala Malaidaar.

On a Chilly Evening Party You are in No Mood to cook anything fancy but wanna impress your family and friends with some really finger licking yummy dish... then this is the answer.Believe Me you must have never tasted such Tikkas they are so very yummy and best thing is they are pure vegetarian . you don't need to add onion also except for garnishing that too is optional.

Ingredients :

• 1/2 Kilo grams. Paneer (cottage cheese).
• 1/2 cup Malai (double cream) Whipped thoroughly.
• 2 Tab Spoon All propose flour (Maida)
• 1 Tab Spoon Yellow Chilly Powder.
• Salt to taste

Side serves :

1. 1 large bell pepper deseeded and diced in big cube chunk
2. 1 Largely chunk-ed onion cubed.
3. 1 Tomato Chunk-ed largely and cubed.
4. Skewer to grill or a griller pan.

For Garnishing :

• 1 Large Onion's Rings (optional)
• Lemon wedges.
• 1 large Table spoon full 5-spice powder or kebab masala.

Method For Tikka.

1. Dice The Paneer In Big cube size Chunks.
2. Sprinkle Yellow chilly powder generously, Coat well add salt to taste mix carefully without breaking cubes.
3. Keep aside.
4. Now Mix Together Cream + Flour + Little Bit More chilly Powder +Salt it should be in running like thick paste constancy.
5. Now coat each Paneer cube well in this mix and keep in a tray.
6. marinade this way for 20 minutes.
7. Now on a Skewer skew through 1 chunk of bell pepper then piece of onion then paneer cube then tomato repeat same order till skewer is 1/3rd full .
8. Grill on a hot barbecue or in a oven rotating occasionally .Till Golden Crisp Brown.
9. if grilling in a pan - just sprinkle little oil then grill all veggies first then grill paneer and then arrange in above skewer's order on a large wooden grill sticks .
10. once done Take out all paneer cubes and cut through lengthwise with same hot Skewer that adds special smoky flavor to the tikkas .
11. Now garnish on bed of onion rings with lemon wedges.
12. Sprinkle 5 spice power and serve very hot and immediately.

Handy Hints:

• you can combine 2 table spoon nicely beaten curd with mint chutney and a pinch of salt and sugar and serve this dip too along.
• Khasta Naan Or Lacchaa Parantha Goes too well with this.
• This is best for any Dinner party , as starter or serve as a complete dish .

Doodh Na Kareley - Bitter Gourd spicy and cheesy style

Every Nook and Noach is getting health conscious and , on a world diabetes day I herd my neighbors going gaga over Bitter Gourd , Carom seeds, Fenugreek seeds and so many other Ayurveda herbs and solution that any one but diabetes can survive with the use of them .

Its Good , and after listening their long long speech of how benefit is Karela and its juice is for everyone i thought why not give away and quick and easy , Mouth watering recipe of karela too on my Blog.

Well this Dish does not need long filling preparations and very simple with very simple basic ingredients . and yes its not at all bitter once its ready . come on try it and watch it disappear even by kids in no time .



(Cheesy Spicy fried Bitter Gourd ready dish)


Fried Spicy Cheesy Bitter gourds . Very Tasty and healthy too.

Ingredients :

*250 Gram medium size Karela Fresh and bright green in color .(Bitter Gourd)

* 2 large Onions Finely Chopped.

*Milk (full cream) 200 ml.

*Oil for frying (about 200 ml because after frying it wont be in use for anything else).

*Thick curd 1 table spoon

* salt to taste.

* Red chilly powder ( I used Kashmir degi mirch).

* 1 Small tea spoon full Ajwain (Carom Seeds)

*Garam Masala Powder.(all spice powder).

* Ginger Julianna for garnishing (optional).


(Fried karelas)
Method for frying Karelas :

• Wash and wipe dry all the karelas .
• Scrap All the Karelas and save its all scrapping .
• Mix 2 tea spoon salt to this scrapping (peels) and keep aside for 1 hour.
• Chop off ;peeled and clean karela's end and tails.
• Slit them all lengthwise and keep in a bowl of water mixed with 4 tea spoon full of salt for 1 hour.
• Drain after An Hour and pat dry with the help of a kitchen towel.
• Wash And drain Karel's scraps ( peels) too.
• Give them a gentle squeeze so all excess water drains out .
• Keep aside.
• Heat oil in a pan Fry Karelas till they are fried to golden hue both from inside and outside.Keep on a blotting paper .
• Now fry the Peels too.Keep on A blotting paper

Main Recipe :

• Heat 1 table spoon oil (if the karelas fried oil is left try to use the same cos that contains all the flavor already)
• Add Chapped Onions and fry till light Golden .
• Add red chilly powder , Carom Seeds , salt , Fry for 1 minute .
• Add Milk and Fried Karela and its peels , Bring it to a boil add Curd.
• Stir well and simmer for 10 minutes or till thick .
• Add Garam Masala just before removing from heat and when the dish is well cooked .
• check the seasoning .
• Garnish with Slitted Green Chillies and Ginger Julianne .
• Serve With Roti, Chapati , Khasta naan . I serve it with Khasta Roti .
  

(Milk And Chopped Onions)



Hot Tips:

1. Try to use only required amount of oil only for frying cos after frying karelas the oil turns bitter and dark too so its no more in reuse for anything else then karelas only.
2. Keep the karela's seeds in the . when u fry they also got fried and the crunchy nutty taste is awesome in the dish .

 

AS always I dedicates  this post TO ........ My lovely , world's best cook ... My Lt.Mother... who used to make lovely "doodhi na Karela" . 

PUNJABI KHATTEY CHOLEY - BHATUREY

Ingredients for Choley

• 250 Grm White Chick Peas (Kabuli Chana-safed choley) (soaked overnight or at lest 8 to 10 hrs in warm water)

choley white- chick pea

• 1 Table Spoon Chana Daal (soaked
• 1 Tea Bag
• 1 Table Spoon Bhuna Zeera (Roasted and coarsely ground cumin seeds).
• 1 T.Spoon turmeric powder .
• 2 Table spoon Dhaniya powder (dry coriander seeds finely ground).
• 2 T.Spoon degi mirch (very fine red chilly powder)
• 1 big Table Spoon Full of (Imli ) tamarind pulp OR Anardana powder (pomegranate dry powder).

pomegranate dry powder-anardana powder

• Puree of 3 medium tomatoes .
• 2 Tablespoon oil ("i use- clarified butter = ghee")
• 1 Heaped T.Spoon Garam masala powder
• Salt To taste.

Ingredients for Bhaturey

1. 1/2 cup of potatoes (boiled & grated)
2. 1/2 cup Dahi (beaten curd )
3. 1 cup of all-purpose flour (Maida)
4. 1 Table Spoon Suji (rawa)
5. salt (to taste)
6. 1 & 1/2 tsp. of Cooking oil
7. More Cooking oil (for deep frying)

For Garnishing The Choley

1 Large Onion (sliced)
4 lemon Wedges
2-3 Green chilly - finely chopped
Fresh Green Coriander leaves - finely chopped

coriander leaves

Directions
Choley

1. Pressure cook the Chanadaal and Chana (Chick Peas) with the tea bag for 3 whistles until they are soft. Keep aside. Discard the tea bag.
2. Heat the oil in a pan.
3. Add red chilli powder, pomegranate powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
4. Add the tomatoes paste and saute for 2 minutes
5. Add Tamarind Pulp (if not added pomegranate powder in dry masala )
6. Add the chick Peas and its remaining water and mix well. Simmer for 10 to 15 minutes.
7. Add Gram masala And set aside. Roasted cumin powder

Bhaturey

1.Combine the flour, Potato, 1 ½ teaspoons of oil , Dahi, Suji and salt and knead into a firm dough without using any water.
2.Knead the dough very well until it is smooth. Cover with a wet muslin cloth and give rest to the dough for 10 minutes.
3.Divide the dough into equal parts and roll out into circles of 125 mm. (5") diameter.
4.Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
5.Serve hot with the cholay, sliced Onion , chilly , lemon wedges & Green coriander HOW TO MAKE TAMARIND PULP.

1. Soak Imli (TAMARIND ) 1 small cup in warm water (desired quantity of water or 1 cup) for 2 /3 hours.
2. mash Imli in water with hand or help of a flat spoon thoroughly.
3. Sieve and drain the water and pulp with help of big net strainer.
4. use this thick water as you require or boil it till it gets thick -cool on room temperature and store in fridge for later use .

Vegetarian Noodles with Madras curry powder

RECIPE: Vegetarian Noodles A great fun and simple one dish meal!

• Serving: 10
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

INGREDIENTS:

• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 1 1/2 tablespoons curry powder, preferably Madras
• 1/4 cup vegetarian broth (or see note)
• 3 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons corn oil or safflower oil
• 2 1/2 cups very thinly sliced red onion
• 2 cups thinly sliced red bell pepper
• 4 cups thinly sliced napa cabbage
• 1/2 pound drained rice stick noodles softened in hot water

DIRECTIONS: 1. To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
2. To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
3. Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds.
4. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.
5. Add the red onions and stir-fry for about 1 minute, until barely tender.
6. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.
7. Add the basic Chinese sauce and the noodles and carefully toss to mix.
8. Cook, stirring, for 30 seconds.
9. Transfer to a serving dish and serve hot or at room temperature.

Handy hint: If you're not a vegetarian or don't have vegetable broth on hand, you can substitute chicken broth, but the dish is no longer vegetarian.

NUTRITIONAL INFORMATION: Based on individual serving. Calories: 150 Total Fat: 2 g Carbohydrates: 27 g Protein: 4 g

Plain White Rice

Here is a simple method to cook plain white Rice , You can Combine them with any of your regular meals, Like Daal, Aloo Sabzi, Gravy dishes, Rajma , Kadi, Fish, Etc etc.
Psttt.. have u ever tried this kind of Rice With Sugar and Milk? try it believe me you will love it in Hot summer.



Chawal (Plain Rice. )

Ingredients :

• Basmati rice: 100 gms
• Salt: to taste
• Lemon juice: 5 ml
• Water: 150 ml

Method For chawal :

1. Wash rice.
2. Soak in water For 20 to 30 Minutes (please see the reference over the packet as it varies upon Rice quality).
3. Heat water in a handi. Add rice, salt and lemon juice.
4. Simmer the heat after a boil cook Rice under tight lid covered till it soaks all the water.
5. Turn softly and check by pinching its one grain between thumb and finger to see its done or not.
6. keep it Covered another 5 minutes after removing from heat.
7. When done the rice is cooked.
8. Serve hot with Rajma. Kadi pakoda Or any of your favorite Gravy Item.
   

Handy Hint :

• For Brown Rice You have to soak them minimum 1 or 2 hours before Cooking.
• For Boiled Rice triple the quantity of water masure to rice masure, soak washed rice in it , affter 30 mintes put on heat, Bring it to a boil Simmer the Haet cook another 7/8 Mintes , cheak one grain by pressing it, Its done Now drain the water , add salt and ghee (optional) Enjoy!!
  

Rajma Chawal

Kadi Chawal And Rajma Chawal , One Of My most Favorite Dish Till Now,
This dish I Still Remember one summer holiday when me and my Di, (elder Sister) Went to Our Grand Mother's house for vacations ,One after noon My grandmother cooked this Delicious dish (Rajma Rice) for dinner for 15 people of our house and went to market , You Wont Imagine that that whole food was gorged by 2 little girls (me and Di) , and after returning From Market What Nani (grand ma) did to us That's indescribable, Still I want to share the same recipe here, Hope your tiny totes will enjoy this dish same as we still .Because still disappears in a jiffy .



Rajma (Red Kidney Beans)

• Dried kidney beans: 250 gms, (soaked for minimum 8 hours.)
• Water: 1 litre,
• Red chilly powder: 1/3 tsp, (I Use degi Mirch )
• Turmeric powder: 1/3 tsp,
• Ghee: 2 Table sp.(ghee is best taste in kidney beans)
• Ajwain: 1/2 tbsp,
• Coriander powder: 2 tbsp.
• Cumin seeds: 1 T.sp.
• Fennel seeds: 1/2 tsp.
• Chopped ginger: 2 Table Sp.
• Garam masala: 1 tsp.
• Tomatoes (chopped): 4 Table sp.
• Fresh coriander (chopped): 1 Table Sp.
• Salt: to taste.

Method For Rajma :

1. Soak dried Rajma in water for at least eight hours.
2. Boil till beans are soft and tender but not broken. (aprox 1/2 hour on sim after 1st whistle of pressure cooker)
3. Mash Few Beans and mix them well with remaining Rajma.
4. Drain (save the cooked water) and keep aside.
5. Save the water it is cooked in aside.
6. Dry Roast On Hot Tawa & Grind the cumin seeds, fennel seeds and ajwain seeds to a powder.
7. Add Coriander Powder to this powdered spice mix.
8. Heat ghee in a pan and sauté ginger.
9. Add red chilly powder, turmeric powder, chopped tomatoes and ground powder .
   
10. Mix well. Now add the Rajma and the water it was boiled in.
11. Now add the salt and garam masala. Garnish with fresh coriander.
12. Serve with Hot Plain Rice.(recipe separately Included)
    

Handy Hints :

• These are Meant to be served with plain steam Good Rice.
• If The gravy seems thick add little more water.
• You can add Minced Onion and Garlic too while frying the Masala ,For that First Fry Onion Garlic then add rest of the spices and tomotes as given above .