METHI KE GATTE

METHI KE GATTE RECIPE

 

Ingredients:-

2 - 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil

Tempering
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida

 
How to make methi ke gatte :-

·         Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.

·         Mix in mustard oil and enough water to knead into a firm dough.

·         Divide into equal parts and roll into cylinders.

·         Boil some water in a pot and mix in these cylinders (gattes) for 15 – 20 minutes.

·         Drain, cool and cut into 1" long pieces.

·         Heat up oil to smoking point.

·         Take off the heat up and cool slightly.

·         Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.

·         Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.

·         Stir to mix well and serve hot.

ACHARI PANEER

ACHARI PANEER RECIPE

 

 

 

 

 

 

 

 

 

 

 

Ingredients:-

400 gm paneer ( cut into 2/2 squares)
1/2 green capsicum(diced)
1/2 yellow capsicum ( diced)
1/2 yellow capsicum( diced)
2 cherry tomatoes

For The Gravy:-
2 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
2 tbsp red chilli paste
2 cups tomato puree
1/4 tsp kastoori methi
2 tsp mango pickle( chopped)
1/2 tsp red chilli powder
1 tsp garam masala powder
salt to taste
1 tsp coriander leaves chopped

 

How to make achari paneer:- 

·         Cut the paneer and capsicum and keep aside.

·         For the gravy- heat oil, add ginger , garlic and red chilli paste, tomato puree.

·         All powered spices, salt to taste, kasoori methi and simmer for 8-10 minutes.

·         Add in the paneer and peppers and mix well.

·         Add in chopped pickle and masala.

·         In a serving plate, serve the achari paneer with peppers.

 

CHILLI PANEER

CHILLI PANEER RECIPE

 

 

 

 

 

 

 

 

 

 

Ingredients:-

350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

 

How to make chilly paneer:-

·         Cut the paneer into cubes.

·         Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.

·         Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.

·         Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

·         Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

·         Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

 

PANEER TIKKA

                                                      PANEER TIKKA RECIPE

 

 

 

 

 

 

 

 

 

 

 

Ingredients:-

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

To Marinade:-
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

 

How to make paneer tikka :-

·         Cut Paneer into long 1/2" thick cubes.

·         Cut all vegetables into cubes.

·         Mix all ingredients for marinade and keep aside.

·         Add the left marinade to the vegetables.

·         Brush the marinade to the paneer and refrigerate it for 3 hours.

·         Heat oil in a kadhai and fry marinated paneer till fully done.

·         Also fry other vegetables.

·         In a plate arrange fried vegetables and then paneer.

·         Garnish with coriander and lemon slices

·         Serve tandoori paneer tikka hot with hari chutney.

 

INSTANT DHOKLA

                        INSTANT DHOKLA RECIPE

  

Ingredients:-

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

 

How to make instant dhokla:-

·         Mix gram flour, semolina and 1 cup water.

·         Grease a container.

·         Heat water in a pressure cooker and place sieve (jaali) on it.

·         Now add eno powder.

·         Immediately pour this mixture in the greased container.

·         Place it on jaali and cover the cooker.

·         Remove the whistle of the cooker.

·         Let it cook at high flame for 15 minutes.

·         Then take out the dhoklas out of the container and cut into pieces once it is cooled.

·         Heat oil in a pan and crackle mustard seeds. Then put curry leaves.

·         Finely chop green chilies.

·         Pour this on dhoklas.

·         Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.

·         After 5 minutes take out extra water.

·         Garnish with finely chopped  coriander leaves.

·         Serve with pudina chutney.

 

VERMICILI UPMA

           VERMICILI UPMA RECIPE

 

 

 

 

 

 

 

 

Ingredients:-

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

 How to make vermicelli upma :-

 ·         Chop the onions, tomatoes, potatoes, carrots into small cubes. Slit the green  chilly lengthwise and grate the ginger. Keep them aside

·         In a kadai, dry roast the vermicelli stirring constantly till light brown and a sweet aroma is released. Roasting of vermicelli ensures that the vermicelli does not become a mushy pulp on boiling. All the strands are separate.

·         Heat the oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle, add peanuts and cashewnuts. Fry till they turn golden brown.

·         Add chopped potatoes, carrots and fry for 4-5 minutes.

·         Then add chillies,ginger ,onions, peas and tomatoes.

·         Cook until they are done. Sprinkle some water if the vegetables start to stick.

·         After that add salt and 41/2 cups of water, cover with a lid and let it boil .

·         When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps are formed).

·         Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

·         Serve hot with coconut chutney.

 

PYAZ KI KACHORI

PYAZ KI KACHORI RECIPE

 

 

 

 

Ingredients:-

For the dough:-
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:-
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

 

How to make pyaz ki kachori :- 

·         To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

·         Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

·         For the onion filling heat oil in a pan.

·         Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brown in color.

·         Add the besan, coriander powder, chilli powder, garam-masala and salt and saute for 2-3 minutes.

·         Add the chopped coriander and mix well.

·         Remove the bay leaves.

·         Allow the mixture to cool completely.

·         Divide into 12 equal parts and keep aside.

·         To make kachoris roll out each portion of the dough into a 2 inch diameter circle.

·         Place one portion of the filling in the centre of the rolled dough.

·         Surround the filling with the dough by slowly streching it over the filling.

·         Seal the ends tightly and remove excess dough.

·         Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.

·         Gently press the centre of the kachori with your thumb.

·         Repeat with the remaining dough and filling.

·         Deep fry the kachoris in hot oil over a slow flame till golden brown.

·         The kachoris should puff up like puris.

·         These kachoris take a long time to be cooked in the inside too.

·         Serve hot with curd, pudina chutney or imli chutney.