INGREDIENTS:
1.PANEER(cut into big cubes)-200gm
2.Ginger-garlic paste-2 tablespoon
3.Ajwain-1/2 teaspoon
4.Salt as required
5.Red chilli powder-1/2 tablespoon
6.Gram flour-5 tablespoon(besan)
7.Chat masala to sprinkle
8.Oil for frying
METHOD:
First mix Ginger-garlic paste with ajwain,salt,and red chilli powder.
Marinate the paneer cubes with this paste for 2-3 hours.
Now in a pan heat oil.
Sprinkle gram flour on the marinated paneer cubes and mix to coat the besan on the paneer.
Now either deep fry or shallow fry the paneer cubes till their colour turns into golden brown.
Now sprinkle some chat powder over the fried paneer cubes and serve hot with some mint and coriander chutney.
INGREDIENTS:
1.Milk-3 cups
2.Cocoa powder-3 tablespoon
3.Cornflour-11/2 tablespoon
4.Sugar-4 tablespoon
5.Dark cooking chocolate (cut into small pieces)-60 gm
6.Coffee powder-1 tablespoon
7.Vanilla essence-1 teaspoon
8.Whipped cream(till it becomes fluffy)-1 cup
DECORATION(optional):
1.Whipped cream till thick-1/2 cup
2.Ready made chocolate sauce
METHOD:
First mix cocoa powder and cornflour in half cup milk in a small bowl to make a paste.
In a heavy bottomed pan boil rest of the milk with sugar.
Add to it cocoa and cornflour paste and stir continuously.
Add the chocolate pieces and cook on low heat for 3-4 minutes till the chocolate dissolves.
Now add coffee powder to it and remove from fire.Cover and keep hot.
Let it cool down and become slightly thick.
Now in another bowl,beat the cream and vanilla essence till it becomes slightly thick and fluffy.
Add this whipped cream to the chocolate mixture. Beat well till smooth.
Now take the serving glasses and coat them with chocolate sauce.
Now pour the mixture into the glasses one by one.
Refrigerate them for 3-4 hours or till they set.
For Decoration:
Put the whipped cream in an icing bag.Keep it in the freezer for 10 minutes.Now decorate the mousse with whipped cream as you wish.
CHOCOLATE MOUSSE is ready to serve your kids.They will love it.
INGREDIENTS:
1.Chicken (leg and breast pieces)-1kg
2.Boiled onion paste-4 tablespoon
3.Ginger-garlic paste-3 tablespoon
4.Dry red chillies-2
5.Yogurt-1 cup
6.White pepper powder-2 teaspoon
7.Fresh cream-1 cup
8.Cashew nuts paste-2 tablespoon
9.Melon seeds paste-1 tablespoon
10.Poppy seeds paste-2 tablespoon
11.Bay leaves-2
12.Black cardamom-1
13.Green cardamom-4
14.Cloves-5
15.Cinnamon stick-2
16.Mace powder-1 teaspoon
17.Nutmeg powder-1 teaspoon
18.Kevra water-1 tablespoon
19.Desi ghee-3/4 cup
20.Salt as required
METHOD:
For Marination:
First clean and wash the chicken pieces properly.
Then marinade the chicken pieces with half cup of yogurt,one tablespoon of Ginger-garlic paste, white pepper powder, salt,and half cup of fresh cream.
Keep it like this in refrigerator at least for 7-8 hours.
PREPARATION:
First in a bowl mix together boiled onion paste, remaining Ginger-garlic paste,cashew nuts paste,melon seeds paste and poppy seeds paste.Keep it aside.
Now take a large size microwave bowl with lid.Pour the ghee into it.
Heat the ghee in microwave for 30 seconds.
Then temper with bay leaves, dry red chillies and whole garam masala (black cardamom, green cardamom, cloves,cinnamon).
Now add to it the pre-done mixture(mixture of onion paste.......poppy seeds paste),and let it cook for couple of minutes in micro mode by covering the lid.
Take out the marinated chicken from the refrigerator before half an hour of the preparation.
Now put the marinated chicken into the mixture of spices and stir it properly to get it mixed with all the spices.
Cook the chicken for 5-6 minutes in micro mode by covering it.
After that take out the bowl from microwave and add to it the remaining yogurt,fresh cream and little salt.
Mix everything properly and again under the bowl in the microwave .
Let the chicken cook for 15-20 minutes in micro mode until it gets soften by covering it.In between stir the chicken twice.
Then after 20 minutes take out the bowl from the microwave and add to it the nutmeg powder,mace powder and kevra water .Cover it immediately with the lid and give standings time for 5-10 minutes.
Now Chicken Rezalla is ready to serve.
Serve hot with any type of chapatti or pulao.
INGREDIENTS:
1.Rice-200gm
2.Urad Dal-100gm
3.Eggs-4
4.Chopped onions-1/2 cup
5.Curry leaves-4 or 5
6.Green chillies(chopped)-2
7.Chopped ginger-1 teaspoon
8.Salt as required
9.Oil as required
10.Water as required
METHOD:
First soak the rice and urad dal in a container at least for 3-4 hours.Then grind the rice and urad dal one by one and mix them together. Add to it little salt.Then keep it as it is overnight in room temperature for fermentation. Next day morning whisk the fermented mixture of rice and dal gently.Then add to it chopped onions, chopped ginger,chopped curry leaves,chopped green chillies and little salt.Now in another bowl beat the eggs properly. Now pour this beaten egg into the mixture of rice and dal.Be careful,don't whisk the mixture.
Now take the idly stand,grease it with little oil.Pour little portion of mixture in all the bowls of idly stand and put it on the flame.After 8-10 minutes, steamed idly will be ready.
Now for frying the idlis,heat oil in a non stick pan.Fry the steamed idly in the oil until the colour turns into light golden brown.
Now Fried Egg Idly is ready.Enjoy with sambar and coconut chutney.
INGREDIENTS:
1.Small brinjals(fried with salt)- 1/2 kg
2.Cashew nuts-1/2 cup
3.Peanuts-1/2 cup
4.Grated coconut-1 cup
5.Green cardamom-3
6.Black cardamom-1
7.Cloves-4/5
8.Cinnamon-1 stick
9.Bay leaf-2
10.Curry leaves-3 or 4
11.Chopped onions-1 cup
12.Chopped tomato-1/2 cup
13.Ginger paste-2 tablespoon
14.Garlic paste-2 tablespoon
15.Ghee-4 tablespoon
16.Poppy seeds-4 tablespoon
17.Salt to taste
18.Chopped coriander leaves for garnishing
METHOD:
For Gravy:
Heat some ghee in a pan.Put the cashew nuts,peanuts, poppy seeds and grated coconut into it.Roast all these for few minutes. Then take them out from the pan and keep aside to get cool.After that grind them all in a mixer by adding some water.Keep it in a bowl.Now again heat some ghee in a frying pan.Add to it chopped onions, chopped tomatoes, ginger-garlic paste,salt and turmeric powder. Saute them for few minutes. Then add to it the pre done mixture.Mix everything properly and cook for 5 minutes. Gravy is ready. Take out the gravy from the pan and keep it in a bowl.
For Tadka:
Heat some ghee in a pan.Add to it the bay leaves and whole garam masala and curry leaves. Then add to it the prepared gravy into it.Let it boil for couple of minutes. Now add the fried brinjals in the gravy. Mix them properly with the gravy,and let it cook for 5-6 minutes by covering the pan.Lastly garnish the dish with chopped coriander leaves.
Bagara baingan is ready to serve.
Serve hot with steamed rice or chapatti.
INGREDIENTS:
1.Fresh spinach leaves (blanched and pureed)-2 bunches
2.Medium sized green capsicum(roughly chopped)-2
3.Chopped spring onions-2 cups
4.Green chillies-4
5.Oil-2 tablespoon
6.Shahi jeera-11/2 tablespoon
7.Turmeric powder-1/2 teaspoon
8.Ginger paste-2tablespoon
9.Garlic paste-2 tablespoon
10.Green chilli paste-1 tablespoon
11.Coriander powder-1 tablespoon
12.Green cardamom powder-1 teaspoon
13.Garam masala powder-2 teaspoon
14.Crushed cashew nuts-3 tablespoon
15.Salt to taste
16.Chaat masala powder-1 teaspoon
17.Roasted besan-2 tablespoon
FOR STUFFING:
1.Hung yogurt-8 tablespoon
2.Green chillies (chopped)-2
3.Chopped pickeled ginger-1 tablespoon
4.Chopped almonds-2 tablespoon
5.Garam masala powder-2 teaspoon
6.Chaat masala-1 teaspoon
METHOD:
Grind together the green capsicums,spring onions and green chillies.Keep it aside.Now heat little oil in a nonstick pan,and add to it shahi jeera.Add to it the turmeric powder, ginger-garlic paste and saute for couple of minutes. Then add green chilli paste. Then add to it the ground paste of capsicum and spring onions. Saute for 3-4 minutes. Then add the spinach puree and cook till it becomes dry.Then add the coriander powder, green cardamom powder, garam masala powder, crushed cashew nuts,salt and chaat masala powder and mix well.Set it aside to cool.After cooling add to it the roasted besan and mix well.
Now for stuffing:
Mix together the hung yogurt, green chillies, pickled ginger,almonds, chaat masala and garam masala powder.
Now divide the spinach mixture into several equal portions. Take each portion in your palm and shape it into a small bowl.Fill it with small portion of stuffing. Bring in the edges to enclose it completely. Shape into a ball and press lightly to flatten it.Heat sufficient oil on a non stick tawa,place half the kababs on it.Shallow fry and turn aside till crisp on both sides.
Hara Bhara Kabab is ready. Serve hot with green mint chutney or with tomato sauce.
