Views: Salty Kaju | Diwali snack Recipe

This I learnt from my MIL and I added one more Item in my Diwali Snacks. Ingredients are same like other Savory bot Tossing in pepper and salt gives quite different taste.Best Tea Time snack.

Ingredients
2 cup Maida (all purpose flour)
1/2 cup Oil/Ghee
3/4 tsp salt
1/2 tsp black Pepper powder + 1/4 tsp salt
1/2 tsp carom seeds (ajwaine)
Oil to deep fry

Method

Sift refined flour into a large bowl. 
Add  Ajwaine seeds, oil and salt and mix together. 
Add sufficient water and knead into a semi-soft dough.Keep aside for 10-15 min.
Make a big  ball and roll but not very thin.Cut into Cashew shape with cookies cutter or small and sharp lid.

Heat sufficient oil in a kadai and deep-fry it on low heat till light golden and crisp. 
Drain on absorbent paper. Sprinkle pepper and salt and toss well.

Store it in air tight container.

Note
While you are sliding kaju into oil flame should be High but after that fry on low flame.Don't fry on High flame otherwise inner side will be Raw.

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Views: Malai Paneer | Kashmiri Paneer | Paneer Recipe

Paneer cooked in  silky,milky, creamy gravy.Easy to make when some guest are on the door.It's my First Attempt ,I searched on web and I made as my family member's taste.

Preparation Time: 05 min Cooking Time: 15 min
Serves: 3 servings
Ingredients:
150 gm Paneer (cottage cheese)
1/4 cup fresh cream
1 tsp Kasturi Methi (Dried Fenugreek Leaves)
1/2 tsp White pepper Powder
Few Coriander Leaves
Salt to taste

To Grind
2 medium Onion, chopped
3 Green chilies
1/2 inch  Ginger
2-3 Garlic cloves
1 tbsp poppy seeds 
10 Cashew Nuts

To Temper
3 Green cardamom,crushed
3-3 Clove and black pepper
4 tbsp butter/ghee



Method
Boil a glass of water and add chopped onion,boil it for a min. then grind along with ginger,garlic and green chilly.

Soak cashew nuts and Poppy seed in hot water or Milk for 60 minutes and grind them with water to make a smooth dry-fruit paste.
Cut paneer into desired shape. Heat 1/2 tbsp ghee in  pan on low flame. 
Shallow fry or roast paneer triangles or strips until its edges turn light brown. Drain and keep aside.

Heat remaining tbsp ghee in same pan. Add onion paste and saute until light brown. It will take  2-3 minutes on low flame. 
Add Cashew  paste and saute for a minute.
Add some water(1/2 cup) and let mixture cook until it start boiling .
When mixture starts to boil add paneer and fenugreek leaves.Mix and cook for 3 to 4 minutes on low flame. Add fresh cream .Mix well and cook for a min. Do not cook for long time after adding cream because it curdles if cooked more.

Turn off the flame and Garnish with fresh coriander leaves.
Serve hot with roti,naan but I enjoyed with Tandoori Roti.

Note
Instead of cashew and poppy seeds can use Alomands Or melon Seeds for different taste and texture. 
If you like mild sweet taste can add a tsp sugar.
Can add Garam masla and turmeric powder but have to compromise with creamy white color.

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Views: Paneer do Pyazza | Paneer Recipe

It's being a long time I was thinking to try this recipe.Last month while I was visiting my Mom's place, I got chance to cook it for them,another one reason Vik does't like  onion riched gravy and as It's fully loaded with onions, it was a win win chance for me. 
My Mom was very impressed and my Paa found it super cool......good thing is, after seeing clicks Vik is craving to try it.

Preparation Time: 10 min Cooking Time: 20 min
 Serves: 3 servings
Ingredients:
150 gm cottage cheese (paneer),cubed
2 large Onion + 1 small onion

4 medium Tomatoes
1/2 inch Ginger,grated
3 cloves Garlic, finely chopped
4 tbsp+1 tablespoons oil
2 tbsp Fresh Cream
Few Coriander Leaves, finely chopped
Salt to taste

Spices

1 tsp Cumin Seeds
1/8 teaspoon Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Coriander Powder
3 Green Cardamoms
3-3 Pepper and Cloves
1/2 inch cinnamon stick
1 small piece of Bay Leaf
1/2 tsp Garam Masala
1 tsp Kasturi Methi (dried fenugreek leaves)


Method 
chop 1 onion very finely. Cut remaining onion into 4 equal parts and separate its layers. 

.

Chop 2 tomato and make puree of remaining tomatoes
Heat 1 tbsp oil in a pan and shallow fry onion layers till light brown and keep aside.
Heat remaing  oil in a same pan. Add cumin seeds,Cinnamon stick,bay leaf,pepper,clove and cardamoms,(oops i forgot to add cinnamon and bay leaf) when they begin to splutter 
 add chopped onion and saute till light brown.
Add  ginger,  garlic and  saute for a minute.
Add  chopped tomato and tomato puree,saute till oil starts to separate.

Add  all other spices ,kasturi methi and salt ,expect garam masala  mix well and cook for a minute.
Add paneer cubes,fried onions, 1/4 cup water and cook for few minutes.
Add fresh cream and garam masala mix well and turn off the gas.

Garnish with fresh coriander leaves and serve hot with Paratha,Naan or tandoori roti.

Notes

If you like mild sweetness then add a tsp sugar or honey.
Adjust Gravy according to your taste or choice if wants thick then it's Ok and if little more gravy add little water and cook for some min.

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Views: Mathari | Salty Biscuits Recipe | Diwali Recipe

 This Savory from Mom's kitchen,She used to make it oftnely. Me and my both brother like it with Milk very much.Instead of Biscuit Home made Mathri are Best n Healthy.

Ingredients
2 cup Maida
1/2 cup Rava (semolina)
1/3 cup Oil/Ghee(1/2 cup +2 tbsp)
1 tsp salt
1/2 tsp carom seeds (ajwaine)
Oil to deep fry

Method

Sift refined flour into a large bowl. 
Add semolina, Ajwaine seeds, oil and salt and mix together. 
Add sufficient water and knead into a semi-soft dough.Keep aside for 10-15 min.

Make small - small  ball,press on palm and roll but not very thin.Prick it with fork.
Another style make small ball press nicely by other palm and make a dent by thumb in center but I always use first style.
Heat sufficient oil in a kadai and deep-fry it on low heat till light golden and crisp. 

Drain on absorbent paper. Store it in air tight container.

Note
Can add wheat flour also,then reduce maida amount.
Can use dry or fresh Coriander or Methi leaves.This Flavor also very nice.
To make masala mathri add Red chilly powder and turmeric powder.
In plain mathri can add 1 tbsp sugar also.
While you are sliding Mathri into oil flame should be High but after that fry on low flame.Don't fry on High flame otherwise inner side will be Raw.

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Views: Bhutte Ka Kees | Corn Upma | corn Recipe

Indore is famous for variety of food and One such recipe is Bhutte Ka Kees..which is very popular especially during the rainy season.With "Desi bhutte" it gives fabulous taste but can go with  sweet corn also.I tried it last week but I was busy so couldn't post it that time. 

INGREDIENTS
2 corn 
1 Onion,finely chopped
1 tsp ginger-garlic paste
2 green chilies
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 cup milk
2 tbsp Besan (Gram Flour)
2-3 tbsp lime juice
2 tsp sugar
2 tbsp finely chopped coriander leaves
Salt to taste

To Temper
2-3 tbsp oil
1/2 tsp mustard seeds
1 tsp fennel seed (saunfe)
1/2 tsp sesame seed(Till)
A pinch asafoetida 
6-8 curry leaves

Method

Grate both corn.
Heat the oil. Add the asafoetida, mustard seeds, curry leaves and green chilies.

Once the mustard seeds splutter, add onion and saute till transculate,then add ginger garlic paste saute for few seconds.Add grated corn and saute till little dry.

Then add besan,turmeric powder, chilli powder and salt. Stir for a few minutes.
Add the milk. Cover and cook on a low flame till completely cook,stir it in meanwhile.

Add the lime juice and sugar mix well.

Garnish with coriander leaves and serve hot.

Note
Without onion,garlic also it gives awesome taste.
Instead of milk can use curd ,then avoid lime juice.
For garnishing can use Nylon sev.

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Views: Rajma Masala Recipe | Punjabi Rajma Masala

Rajma masala is Punjabi cuisine n It appears very rare in my kitchen I don't like it very much but this time I searched recipe online and tried it again with new way and I started loving it.
I enjoyed with rice and Hubby with Chapati.Best Sunday Meal. 

Preparation Time : 10 mins  Cooking time :       40 mins  Serves : 4

Ingredients
1 Cup Rajma (red kidney beans)

2 Onion,grounded paste                      
3 Tomato,grounded paste                      

1 tsp Ginger garlic paste       
1 tsp Red chilly powder         
1/4 tsp Garam masala powder        
2 tsp Coriander seeds powder (Dhaniya powder)       
4-5 tbsp Cream
1 tsp kastoori Maithi (optional)                        
Salt to taste

To temper

3 tbsp Oil        
1 small piece Cinnamon
1 Elachi        
2 Cloves      
2 Black Pepper    
1 Bay leaf


Method
Soak Rajma for 12 hours (overnight) and drain the water. 
Pressure cook for 4-5 whistles,with 1/4 tsp of salt and enough water to immerse the rajma completely. Once done, reserve the water.
In a kadai/ pan, heat oil and season with cinnamon, elachi, cloves and bay leaf. 
Add the onion paste. Fry till transparent.Add ginger garlic paste and give it a fry for a minute.
Add salt, red chilly powder and dhaniya powder.Add tomato puree. Mix well.Cook in medium flame for 4-5 minutes until the raw smell goes away

.Add kastoori methi crushed in between your hands.
Add the rajama and cook in medium flame for 5 minutes. Add the reserved water and cook for another 4-5 minutes.
Mix well, by now the water should have reduced and now, if needed add 1 cup water and cook in medium flame for another 5-8 minutes.
And lastly add cream and garam masala mix well. Just heat it for a minute. Do not let it boil. Switch off the flame.

Serve hot with roti or Rice.

Notes
Do not overcook rajma.
Cooking in the masala for long time makes it really tasty.
Instead of onion,ginger garlic paste and tomato puree, you can use chopped also.
kastoori Methi gives nice Aroma.

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