Saturday, October 18, 2014

Moong Dal Cutlets

Moong Dal Cutlet Recipe
Moong dal - 1/2 cup (soaked in water for one 1 hour)
Potato- 2 (boiled)
Bread crumbs- 1 cup
Green coriander - 2/3 tbsp
Dhaniya powder (coriander powder) - 1/2 tsp
Red chili powder - 1/4 tsp
Aamchoor (mongo powder) - 1/4 tsp
Garam masala - 1/4 tsp
Heeng (asafetida) - 2 pinch
Ginger - 1 inch piece (grated)
Green chili - 2 (finely chopped)
Salt- 1/2 tsp (to taste)

How to make Moong Dal Cutlet:-
·         Peel the potatoes and mash them finely.  
·         Put moong dal, potato and bread crumbs in  big bowl, add all spices and mix them thoroughly.  Knead with hand and prepare the batter.
·         Heat the oil in a pan.  Take out little mixture give it a ball shape, place it in your hand and give it a oval shape.  Prepare all the cutlets similarly.
·         Put 6-7 or as many cutlets in the heated oil and cook on medium flame until they became golden brown from both the sides.  
·         Place them on a saucer.  Prepare all the cutlets with same procedure.
·         Hot pining moong dal cutlets are ready.  

·         Serve with green chutney or sauce.

Tuesday, September 2, 2014

Kaju Kari Recipe

Kaju Kari


Sabut Kaju – 1/4 kg
Kasuri Methi - 1 table spoon
Fresh Cream   - 1 cup
Cold Milk – 1/2 cup
Milkmaid – 1/2 cup
Khauva - 1/2 cup
Kaju kani ka paste – 1/2 cup
Onion 4 (pureed)
Tomatoes 8 (pureed)
Garlic 1 paste
Ginger 1 paste
Red chili powder - 1/2 teaspoon
Coriander leaves
Oil - 8 tablespoon
Garam Masala Powder 1 tsp.
Salt to taste

How to make Kaju Kari:-
  • Put kadai on gas, add oil and heat it well.
  • Add onion puree, kasuri methi and ginger-garlic paste sauté on high flame.
  • Let the water of onion and ginger-garlic evaporates very well.
  • Let the color of the above become crispy golden brown.
  • Off the gas and add salt to taste, red chili powder, garam masala.
  • Mix them very well, to get the color and on the gas stove.
  • Add tomato puree, fry it till each particle of tomato contract and the oil separates from corners of kadai.
  • Off the gas and add chopped coriander leaves and kaju, mix them well, off the gas.
  • Then add milk ingredients like Milkmaid, cream khauva, kaju kani paste and cold milk.
  • Mix them well and let it boil once and off the gas.
  • To garnish add green coriander.
  • Enjoy hot Kaju Kari with Naan or any kind of roti.

Monday, September 1, 2014

Paneer Jalebi Recipe

Paneer Jalebi

Fresh Paneer – 1 cup
Corn flour – 1 tbsp
Maida (all purpose flour) – 1 tbsp
Baking powder – 1/2 tsp
Milk – 2 to 3 tbsp
Cardamom – 4 (powdered)
Rose essence – 1 tsp
Saffron – a few strands
Orange food color – a pinch (dissolved in 1 tbsp of water)
Sugar – 1 cup
Oil for frying

How to make Paneer Jalebi:-
·         Prepare fresh paneer and hang it for some time. When the paneer is still wet mix it with corn flour, maida, baking powder, half of cardamom powder and 1/2 tsp of rose essence.
·         Add it to a blender or mixer grinder and make a paste by adding milk. Add one tablespoon at a time.
·         Make a loose paste. Use a piping bag for making jalebis. You can also use zip-lock bags or squeeze bottle. Fill the piping bag with paneer mixture.
·         Boil sugar with 1/2 cup of water. Allow sugar to dissolve and the syrup starts boiling. When it is sticky turn off the stove and removes from heat and adds remaining cardamom powder, 1/2 tsp of rose essence, saffron and orange food color. Mix well.
·         Heat oil. When oil is hot enough squeeze the paneer mixture in circles or any shape. Turn both the sides and cook until golden.
·         Remove from oil, drain the excess oil and drop it in the syrup.
·         Repeat the procedure and finish the rest the of the paneer.
·         Let the jalebi soak in the syrup for 2 hours.
·         Delicious Paneer Jalebi is ready. Serve hot.