PANI PURI RECIPE (Gol Gappe)

Ingredients:

   
To make puri:

• 1 cup Semolina (Rava / Suji)
• 3 tblsp Fine Wheat Flour (Maida)
• 1/4 tsp Baking Soda
• Oil to deep fry

To make pani:

• 1/2 cup Tamarind (Imli) Pulp
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera)
• Coriander Leaves
• 3 Green Chilly (Hari Mirch)
• 2 tblsp Mint Leaves (Pudina Leaves) Chutney
• 1 tblsp Black Salt (kala namak )
• 2 tblsp Jaggary (Gur)

How to make pani puri:

    To make pani:

•     Measure all ingredients.
•     Adjust spices and tangyness to taste.
•     Strain through a wire strainer to remove any rough bits.

  To make puri:

•     Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
•     Stand covered with wet cloth for 15-20 minutes.
•     Make small sized balls.
•     With the help of some dry maida or sooji, roll into thin rounds.
•     Heat oil in a pan and deep fry puris till very light brown and crisp.
•     Drain in a paper towel for a while to dry out the oil.
•     Store in an airtight container when cool.

Read More

BESAN DHOKLA RECIPE- Gujarati Recipe

Ingredients:
   

• 350gms Gram flour (Besan)
• 1cup Curd (Stirred)
• 1tsp Green Chilies (paste)
• 1tsp Ginger (paste)
• Salt to taste
• 1tsp Soda bi-carb / Eno fruit salt
• 1 Lemon juice
• 1/2 tsp. turmeric powder
• 1tbsp Oil
• For Tampering
• Few Curry leaves
• 1tsp Mustard Seeds
• 2tsp Oil
• Coriander leaves (chopped)
• 2-3 green chilies (vertically slit)

 

Preparation:

•     In a bowl add gram flour (besan), Curd and water.
•     Mix well and make a smooth batter. The batter should be of thick consistency.
•     Add salt and set aside for 4 hours covered with a lid.
•     Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
•     Keep the steamer or cooker ready on gas.
•     Grease a baking dish (it should fit in the steamer or cooker).
•     Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
•     Add this to the batter and mix well.
•     Pour the batter into the greased pan and steam for 10-12 minutes or till done.
•     Cool for sometime and cut into big cubes.
•     Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
•     Garnish the besan dhokla with coriander and slited green chilies.
•     Serve with green(hari) chutney.

Read More

VEGETABLE SAMOSA RECIPE

Ingredients:

   

For Cover:

• 1 cup all purpose flour (Maida)
• Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

For Stuffing:

• 3-4 Potatoes (boiled, peeled & mashed)
• 1/2 cup Green Peas (boiled)
• 1-2 Green Chilies (finely chopped)
• 1/2tsp Ginger (crushed)
• 1tbsp coriander finely chopped
• Few chopped Cashews (optional)
• Few Raisins (optional)
• 1/2tsp Garam masala
• Salt to taste
• Red chili powder to taste
• 1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:
For Cover:

•     Mix all the ingredients (salt, oil, ajwain) except water.
•     Add a little water at a time.
•     Pat and knead well for several times into a soft pliable dough.
•     Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

•     In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
•     Add green peas, cashews and raisins and mix well.
•     Add coriander and keep aside.

To Proceed :

•     Make small rolls of dough and roll it into a 4"-5" diameter circle.
•     Cut it into two parts like semi-circle.
•     Now take one semi circle and fold it like a cone. Use water while doing so.
•     Place a spoon of filling in the cone and seal the third side using a drop of water.
•     Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
•     Serve samosa hot with hari chutney, tamarind chutney.

Read More

KADHAI PANEER RECIPE

Ingredients:
   

• 250 gms Cottage Cheese (Paneer)
• 3 Capsicum (Shimla Mirch)
• 4 Onion (Pyaj)
• 4 Tomato (Tamatar)
• 1 " long piece Ginger (Adrak)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 2 Bay Leaf (Tej Patta)
• 4 Cloves (Lavang)
• 1 piece Cinnamon (Tuj/Dalchini)
• Little Orange Color
• 4 tblsp Clarified Butter (Ghee)

 



How to make kadhai paneer:

•     Cut cottage cheese, capsicum in long pieces.
•     Grind onion, tomato, ginger, salt, red chili powder and orange color.
•     Mince cloves and cinnamom.
•     Heat clarified butter in a pan.
•     Add bay leaf, cloves, cinnamon.
•     Then add onion, tomato, ginger paste.
•     Continue cooking it on medium flame till ghee/oil begins to separate.
•     Add paneer and capsicum pieces.
•     Cook on low flame.
•     When the capsicum are done put off the flame.
•     Take off the fire and serve hot.
•     Serve with nan or paranthas..

Read More

PALAK PANEER RECIPE

Ingredients:

   

• 500gms Fresh Palak (Saag)
• 100gms Paneer2 Onions grated Ginger, Garlic paste
• 5-6 tbsp oil
• 1 tsp pure ghee
• Garam masala to taste
• Red chili powder to taste
• 1 tsp cumin powder
• Salt To Taste

 

How to make sag (palak) paneer:

•     Clean and wash palak (spinach) nicely.
•     Boil the spinach in water and cool it.
•     Now mash it in a mixer.
•     Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
•     Now add onions and fry till golden brown.
•     Add all spices except red chili powder.
•     Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
•     Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
•     Add Paneer pieces to the gravy and cook until done.
•     Take out in a bowl.
•     Just before serving, heat pure ghee in a small pan.
•     Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

  
 Caution: Don't allow chili powder to burn .

Read More

PANEER PASANDA RECIPE

Ingredients:
   

• 500 gms Cottage Cheese (Paneer)
• 6 Onion (Pyaj)
• 400 gms Tomato (Tamatar)
• 1 " long piece Ginger (Adrak)
• 2 Green Chilly (Hari Mirch)
• 1 cup Cream (Malai)
• 1 cup Curd (Dahi)
• 100 Butter
• 1 tsp Red Chili Powder (Lal Mirchi)
• 1/4 tsp Turmeric (Haldi)
• 1 tsp Dried Pudina Leaves
• 1/2 tsp Garam Masala
• 1/2 cup Milk

 

How to make paneer pasanda:

•     Cut cottage cheese in samll pieces.
•     Chop onion very finely.
•     Grind tomato, ginger, green chilly,.
•     Heat butter in a pan.
•     Saute onions till pink in color.
•     Then add tomato paste.
•     Continue cooking it on medium flame till ghee/oil begins to separate.
•     Put off the flame.
•     Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
•     Keep it aside for an hour.
•     Put the pan on the flame and then add milk to the mixture.
•     Simmer for 5 minutes and then finally put off the gas.
•     Take off the fire and serve hot.

Read More

SHAHI PANEER RECIPE

Ingredients:

   

• 200 gms Paneer
• 2 Medium Onions
• 1" Ginger
• 3-4 Garlic Pieces
• 2 Green chillies
• 1/2 tsp White Pepper Powder
• 1 tsp Red Chilli Powder
• 3/4 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 3-4 tbsp Cream
• 1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
• 1/2 cup Milk
• 8-10 tbsp Vegetable oil
• Salt to taste

 

Preparation:

•     Heat oil in a kadhai.
•     Cut paneer into small cubes. Fry over medium heat until light brown.
•     Keep the paneer pieces aside.
•     Saute the dry fruits in one tablespoon of oil.
•     Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
•     Fry the mixture in the remaining oil until golden brown and oil starts separating.
•     Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
•     Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
•     Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
•     Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
•     Garnish shahi paneer with cream and dry fruits and coriander leaves.

Read More

SARSON KA SAAG

Ingredients:

   

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder


 

Preparation:

•     Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
•     Chop ginger, garlic cloves and chillies.
•     Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
•     Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
•     Add the ground saag and simmer the flame. Cook for few minutes.
•     Add the maize flour, red chilli powder, sugar and stir well.
•     Serve hot with paratha or makki ki roti.

Read More