Kashmiri Dum Aloo


There are various ways to prepare dum aloo and this recipe is inspired by traditional one.

In North India, Dum aloo is a very popular dish, and traditionally it belongs to kashmir. In this recipes, baby potatoes simmered in rich gravy of onion, tomatoes and some spices as well. Dum aloo is a perfect option for lunch or dinner or routine party.

Ingredients

10 to 12 baby potatoes (boiled and peeled)

1/2 cup yogurt (whishked)

2 medium onion (chopped)

1/2 cup tomato puree

1 table spoon fennel powder

1 inch ginger (chopped)

15 cashew nut

1/2 tea spoon cumin seeds

1 tea spoon kashmiri red chilli powder.

1/2 inch cinamon stick

2 bay leaves

1/2 tea spoon mace/javitri

4 cloves

2 or 3 green cardamom

1 black cardamom

1 tea spoon tumeric

1/2 tea spoon coriander powder

1/3 tea spoon mixed spice/garam masala

2 tea spoon kasoori methi

1/4 tea spoon cumin powder

3 table spoon cooking oil

Salt to taste

Fresh coriander leaves for garnishing

Instructions

1. To prepare Dum aloo, first, prick all the boiled potatoes with help of fork or tooth pick and then keep aside.

2. Now heat 1.5 table spoon of oil in a pan, and then add all whole spices, cashew nuts in it and saute for about 10 seconds.

3. Now add chopped onion in it and saute them until they turns light pink in color.

4. Now, remove the pan from the heat and let this mixture cool.

5. Meanwhile we will prepare our baby potatoes, and for this, heat a non-stick pan on medium flame and add 2 tea spoons of oil in it.

6. Now add pinch of cumin powder, 1/4 tea spoon of turmeric, 1/2 tea spoon kasmiri red chilli, 1/3 tea spoon salt together and mix well. Then add potatoes in this mixture and saute them for about 3 to 4 minutes (stir constantly)

And then keep aside.

7. Now with the help of blending jar, blend this onion mixture into thick smooth paste.

8. Again heat the remaining oil in a pan then add cumin seeds in it and let it crakel.

9. Now add onion paste and all spices in it and saute for about 2 to 3 minutes or until you have visibility of separate oil from this mixture.

10. Now mix the tomato puree and cook it for about 3 to 4 minutes.

11. Now turn the heat on low and add yogurt in this mixture and mix well. After it boils, add 1 glass of water in it and boil for 1 minute.

Then Add kasuri methi and salt and mix well.

12. Now add prepared potatoes in this gravy, mix them and cover the pan with lid and simmer it for about 5 to 6 minutes.

After that garnish it with fresh coriander leaves and serve with naan, poori, pratha, rice or roti or as your choice.

Note:- To adjust the taste of gravy, you can use water according to your choice to make gravy thick or thin..

-Use only kashmiri red chilli powder in this recipe.

-You can use spices as per your taste as well.

Advertisements

Spicy Black Chickpeas Sprouts Salad/ Chaat


Spicy Black Chickpeas Sprouts Salad/Chaat

Natural sprouts are good for health and mind development. They are wonder food due to its high nutritional value. Sprouts are associated with amazing health benefits, it ensures blood purification and strengthens the immune system.

There are many recipes of sprouts here and today i am gonna share one of them, this is spicy black Chickpeas salad. In this recipe i used some salad vegetables and spices along with sprouted black chickpeas/chana. So lets begin to make this super yummy salad…

 

Ingredients
1 Cup sprouted black chickpeas
1 small onion (finely chopped)
1 big tomato (finely chopped)
1 green chilli (finely chopped)
1 small boiled potato (cut into small cubes)
50 gram fresh coriander (finely chopped)
1/2 tea spoon black salt
1/2 tsp or as to taste rock salt
1 tsp coriander powder
1/4 tsp black pepper powder
1/2 tsp chaat masala
2 tsp lemon juice

Instructions

1. To prepare Sprouted chana chaat, we need to soak the dry Chickpeas overnight or for 7-8 hours.

2. Once they are soaked, drain the water and tie them in a clean damp cotton cloth.

3. Place it in a plate/bowl or plastic box and keep it in a warm place for about 24 to 36 hours. Sprinkle water every 4 to 5 hours at regular intervals until sprouted.

4. Now Boil the sprouted black chickpeas till they are tender and strain the excess water(do not over cook).

5. Lets the sprouts cool, then take a big bowl add all ingredients together and mix well. Now spicy black chickpeas sprouts chaat is ready, garnish it with fresh coriander leaves and serve immediately…Enjoy!!😊

Chilli Pickles


Chilli Pickle Maharashtrian style
&
Basic Chilli Pickle

Pickles are my most demanding thing when during lunch or dinnner and feeling is always more better when its home made.

 

Handmade pickles are always the trustworthy pickles and reasons are very simple – we can trust the ingredients, we can trust the hygiene quality and moreover we all in love with that taste.

As a part of learning and also with intention to share that home made demanding recipe with you all – today i am going to share chilli pickle recipes with two method. Both are very simple and easy to make, even though ingredient are almost same but tastes are different. Hope you all like both methods.

*Chilli Pickle Maharashtrian Style*

Ingredients

10 to 12 green chillies(chopped).
5 Tblsp split mustard seeds (yellow or black).
3 Tbsp fennel seeds (grounded)
3 Tbsp coriander seeds (grounded)
1/2 cup mustard oil
1/2 tsp asafoetida
1.5 tsp turmeric powder
1.5 tblsp salt
2 tblsp lime juice

Instructions

1. To prepare Chilli pickle, first we need to wash and wipe dry the chillies.

2. Now chop them in one inch size or small pieces keep aside.

3. Now coarsely ground the mustard seeds.

4. Take a big bowl add grounded mustard seeds and all spices in it. Then add lemon juice.

 

5. Now take tadka pan and heat mustard oil in it untill it becomes Smokey. Then slowly pour the hot mustard oil over the mixed spices.

6. Now mix it very well and then add chopped chillies in it and mix well.

7. Now chilli pickle is ready. Keep it in the strelized jar. You can keep this pickle for 2 to 3 days at room temperature. So enjoy this spicy chilli pickle with puri, pratha, rice, chapati or as your choice….enjoy!

*Basic Chilli Pickle*

 

Ingredients

15 Green pepper

7 Tbsp Coriander seeds (coarsely grounded)

5 Tbsp Fennel seeds (coarsely ground)

2 Tbsp Mustard seeds

2.5 TSp Salt

Pinch of asafoetida

1 Tsp turmeric

3 Tbsp mustard oil

Instructions

(It is highly advised to wear gloves while preparing chilly pickle. It will help to avoid burning sensation)

1. To prepare chilli pickle, first wash and dry the chillies and cut a vertical length wise slit in each one.

 

2. Take a big bowl add all spices coriander, fennel seeds, mustard, asafoetida salt turmeric and mix well.

 

3. Now heat oil until it turns hot and pour over the dry ingredients mixture and mix well.

4. Stuff the spice mix into the green pepper and place in a sterilised glass jar.

5. Chilli pickle is ready. You can eat it as it is or after 2 or 3 days it becomes more tasty, you can enjoy this chilli pickle with chapati, pratha, poori or as your taste.

You can refrigerate use chilly pickle up to one month.

Barnyard Millet Mini Idli  Or Vrat ke chawal ki idli


#Navratri Special Recipe

Barnyard Millet Mini Idli is one of the amazing option during fasting or especially during Navratri vrat. As we all aware that we can either have samvat rice or barnyard millet during Navratri fast so lets try this easy and healthy recipe and you will find a major difference in taste and positive body routine.

Its difficult to eat fruits, juices and some oily food all the time. So i made samvat rice idli today. Its a oil free and super tasty dish which is quite easy to make and also easy to digest and off course a big help to change your taste…

Ingredients

200gm barnyard Millet or samvat rice(coarsely grounded).

180 gm yogurt.

1/4 cup water.

1/2 tsp black pepper powder

Rock salt as per taste

1 tsp clarified butter for greasing.

1 small carrot (grated)

50 gm fresh coriander (chopped)

2 green chillies (chopped)

Instructions

1. To prepare Mini idli, first we need to whisk the yogurt in a bowl and add gronded samvat rice into it.

 

2. Mix them well and add chopped carrot, green chilli, rock salt and black pepper powder in it.

3. Whisk the mixture once again, cover and set aside for 20 minutes.

4. After 20 minutes check the mixture consistency and make sure that the mixture should not neither too thick nor too thin. You can add water if required.

 

5. Grease the ildi moulds with minimum clarified butter.

 

 

6. Now pour batter in moulds evenly. Fill only 1 tea spoon batter in each.

7. Take half cup water in microwave safe idli mould base and arrange both idli stand over it.

 

8. Now cover and cook on high for 2 minutes only.

9. Then take them out of the microwave. Keep them covered with a lid for 2 mins.

Now garnish with grated carrot and coriander leaves….You can serve them with coconut chatni, tomato chatni or pomegranate rayta….hope you all like this super easy and yummy dish in your navrati fast or whenever you want you eat something light and healthy……..Enjoy!!😊

Moong Daal Potli Or Deep Fried Split Green Gram Pouch


Moong Daal Potli or Deep Fried Split Green Gram pouch is a starter Recipe. These mini pouchs are inspired by the Asian Wontons, momos, dimsums and dumplings. It taste really good, and also looks very unique because of their shapes. In this recipe i am using moong daal stuffings, but you can stuffed them with mix vegetables, dry fruits, noodles and many more, based on your choice. Although i am sharing deep fried version of this recipe, but if you want a healthier alternative, then you can also bake them.

wp-1485111991727.jpg

This is super easy to wrap stuffing… It might be little struggling in the beginning but after two or three potli, you going to feel that you are expert in potli making😜this is the funny part of this recipe😃😃So lets begin to make our daal potli…..

wp-1485112005255.png

wp-1485111998679.png

Ingredients

1 1/2 cup refined flour

2 tblsp clarified butter

Salt to taste

Water as needed

wp-1485110392857.png

For stuffing

1/2 cup split skinless green gram (Soaked)

Pinch of Asafoetida(hing)

1 tsp garam masala

1 tsp chilli powder

1 tsp dry mango powder(amchoor)

2 tblsp coriander powder

2 tblsp coarsely grounded fennel seeds

2 tsp oil

1 tsp salt

1.5 tsp raisins

1 tblsp chopped almonds

wp-1485110421659.jpg

Instructions

1. Take a big bowl, add refined flour, clarified butter and salt in it. Mix well.

wp-1485110428927.png

 

2. Now add enough water and knead the dough, cover and keep aside for 30 minutes.

wp-1485110436357.jpg

 

3. To prepare the stuffing, coarsely ground the soaked moong daal (without water)as shown in pictures.

wp-1485110461472.jpg

4. Now heat a non stick pan, add 2 tsp cooking oil in it. Then add all spices, chopped almonds, raisins and grounded moong daal in it. Saute for 3 to 4 minutes (stir continuously).

wp-1485110486821.jpg

wp-1485110496089.jpg

5. Now turn off the flame and transfer the mixture into a bowl.

wp-1485110503278.png

6. Now divide the dough into ten equal sized portion and roll into balls.

7. Flatten them slightly with your palm to form discs. And roll out the  discs into small pooris, then apply little water on edges.

wp-1485110509805.png

8. Now place 2 tsp stuffing in the center, form the pleats of pouch. Evenly and carefully pinch together the edges of the poori to form pleats and complete them as a pouch shape(as shown in pictures).

wp-1485110514443.png

wp-1485110520239.jpg9. Now heat oil in a kadai or deep pan, fry them on medium flame until they turn in golden brown in color. Then take them out from the oil and place them on absorbent paper.

wp-1485110523563.jpg

10. Now your Delicious Moong daal pouchs are ready to eat….Serve them hot with hot cup of tea….enjoy!!😊

wp-1485112016189.png

wp-1485112009578.jpg

 

Paneer Tikka (Prepared in Oven)


wp-1481924788388.jpg

Today i am going to share an easy and super tempting recipe …. Yup this is spicy Paneer tikka recipe … Although the most traditional way is to cook it in clay oven or we can use stove but i am going to use oven method which is best and time efficient. Paneer tikka can be used as starter of your party or you can use it as side dish. This recipe uses hung curd and other spices as marinade. Colorful veggies and cottage cheese cubes makes it tempting and tasty .. So lets begin to make this super tempting starter in oven..

 

Ingredients

 

300 gm cottage cheese or paneer

1 Green capsicum

1 Yellow capsicum

1 Red capsicum

 

To Marinade

 

1 Cup hung yogurt

1 tsp ginger paste

1 tsp mixed spice or garam masala

1 tsp coriander powder

1 tsp kashmiri red chilli powder

1 tsp cumin powder

1 tsp chat masala

Bamboo skewers as needed

Salt to taste

 

Instructions

1. If you are using wooden skewers like me then submerge in the water for 15 to 20 minutes. At the time of using, wipe them. And if using metal skewers, use as it is, no need to soak them.

wp-1481924737121.jpg

2. For hung curd you need to take yogurt in muslin cloth, put it in the strainer for 1-2 hrs and let all the water drain out).

wp-1481924803259.jpg

wp-1481924740416.png

3. Meanwhile cut veggies into 1 inch and cube the paneer (as shown in pictures).

wp-1481924754363.png

4. Now add this thick yogurt in a bowl. And add all the spices, ginger paste and salt in it, Mix it well.

wp-1481924745589.png

5. Now mix all ingredients together and cover it with plastic wrap and let paneer and veggies marinade in the fridge for at least 4 hrs.

wp-1481924750141.png

wp-1481924764639.png

6. Now preheat the oven to 180 ℃. Meanwhile line a baking tray with aluminum foil.

wp-1481924815247.png

7. Apply some oil on prepared tray and then arrange the veggies and paneer on the prepared skewer(as shown in pictures).

wp-1481924810332.png

8. Apply some oil on the prepared tikka sticks and bake them in preheated oven for about 12-15 minutes.

 

9. After 15 minutes remove it, flip it and brush with oil and then again bake for 10-12 minutes.

wp-1481924795053.jpg

Now hot spicy paneer tikka is ready to serve… Garnish with lemon slices and enjoy paneer tikka with spicy green chutney….😊

Mutter Paneer (Basic Recipe)


Mutter Paneer (Basic Recipe)

(रेसिपी हिन्दी और इंग्लिश दोनों भाषा में उपलब्ध है)

wp-1473526336026.jpgMutter paneer is a very popular north indian main course vegetable

which is very tasty and delicious combination of cottage cheese and fresh green peas. This simple mutter paneer curry is prepared by fresh tomato puree, onion and spices only. No cream, no nuts and no khoya are used in it but for the creamy texture i used little amount of corn starch. Mutter paneer can be served with Rice, roti, paratha and with all types of indian bread. So now lets start to make this simple mutter paneer curry.

 

Ingredients

picsart_09-10-12.57.19.jpg

350g cottage cheese

200g fresh green peas(boiled)

1 medium size onion (Finley chopped or grated)

1 cup tomato puree

1 tsp grated ginger

1 green chilli (chopped)

Pinch of asafoetida

1/2  tsp cumin seeds

1 bay leaves

1 inch of cinnamon stick

1 tbsp coriander powder

1/2 tsp turmeric

1/2 tsp red chilli powder

1 star anise

1 tsp corn starch

1/2 tsp sugar

2.5 tbsp butter or oil

Salt to taste

 

Instructions

 

1. For making mutter paneer first of all we need to cut the cottage cheese into our desire shapes.

 

2 Now take a nonstick pan and add 1 tbsp of butter in it, then keep cottage cheese pieces on it and roast until the cheese becomes a light golden color. (As shown in pictures)

wp-1473526634808.jpg

 

3. Take the cheese pieces out and keep aside on absorbent paper.

 

4. Now heat remaining butter in a pan and add cumin seeds, bay leaves, asafetida, star anise, cardamoms and all whole spices, roast them 2 or 3 seconds.

wp-1473526383491.jpg

wp-1473526377174.jpg

5. Add chopped onion in it and saute it for 4 to 5 minutes on medium heat.

wp-1473526366323.jpg

6. Add fresh tomato puree, ginger paste, chopped green chilli, turmeric, coriander powder, chilli powder and cook until the mixture separate from the butter or oil. Meanwhile mix cornstarch with 2 tbsp of water and keepaside.

wp-1473526357568.jpg

7. Now add prepared peas, cottage cheese, salt and mix well.

wp-1473526395801.jpg

wp-1473526402051.jpg

8. Add half cup of water and cook on medium heat.

9. For thicken the gravy add corn starch mixture mix well . Cover the pan and let it cook for 2 to 3 minutes.

wp-1473526407329.jpg

20160902_171620.jpg

wp-1473526415767.jpg

10. Now turn off the flame and garnish it with fresh coriander leaves. Serve with Rice, roti, pratha, naan as your choice.

wp-1473526336026.jpg

मटर पनीर

(बेसिक रेसिपी)

आवश्यक सामग्री

350ग्राम पनीर

200 ग्राम ताज़ी हरी मटर(उबली हुई)

1 मध्यम आकार की प्याज़ (बारीक़ कटी हुई या कद्दूकस करी हुई)

1 कप पिसे हुए टमाटर

1 छोटी चम्मच कद्दूकस करी हुई अदरक

1 हरी मिर्च (बारीक़ कटी हुई)

1 पिंच हींग

1/2 छोटी चम्मच जीरा

1 तेजपत्ता

1 इंच दालचीनी का टुकड़ा

1 बड़ी चम्मच धनिया पाउडर

आधा छोटी चम्मच हल्दी

आधा छोटी चम्मच लाल मिर्च पाउडर

1 चक्र फूल

1 छोटी चम्मच कॉर्न स्टार्च

आधी छोटी चम्मच चीनी

2.5 बड़ी चम्मच मक्खन

नमक स्वादानुसार

धनिया पत्ती सजावट के लिए

 

निर्देशानुसार बनाएं

1. मटर पनीर बनाने के लिए सबसे पहले हम पनीर को अपने मनचाहे आकार में काट लेंगे.

2. एक नॉनस्टिक पैन में 1 बड़ी चम्मच मक्खन डालकर उसे मध्यम आंच पर गरम करें और इसमें पनीर के टुकड़ो को सुनहरी होने तक भूनें.

3. अब पनीर के टुकड़ो को पैन से निकाल कर    सोखने वाले पेपर पर रखकर, एक तरफ रख दें.

4. अब पैन में बचा हुआ मक्खन गरम करें और इसमें जीरा, तेज पत्ता, हींग, चक्र फूल, इलाइची और सभी साबुत मसाले डालकर 2 से 3 सेकंड तक मध्यम आंच पर भूनें.

5.अब इसमें कटी हुई प्याज़ डाले और मध्यम आंच पर 4 से 5 मिनट तक अच्छी तरह भूनें.

6.अब पीसे हुए टमाटर, अदरक पेस्ट, कटी हुई हरी मिर्च, हल्दी, धनिया पाउडर और मिर्च पाउडर मिलाकर तब तक भूनें जब तक मसाले से तेल अलग न हो जाए. (तेल से अर्थ है पिघला हुआ मक्खन). इसीबीच कॉर्न स्टार्च में 2 बड़ी चम्मच पानी मिलाकर एक घोल तैयार करें और एक तरफ रख दें.

7. अब इस भुने हुए मसालें में उबली हुई मटर, पनीर और नमक डालकर अच्छी प्रकार से मिलाए.

8. अब इसमें आधा कप गरम पानी डालकर इसे मध्यम आंच पर पकाएं.

9. अब ग्रेवी को थिक बनाने के लिए इसमें कॉर्न स्टार्च वाला मिक्सचर मिलाएं और पैन को ढककर 2 से 3 मिनट तक पकाएं

10. अब गैस बंद कर दें और इसे ताज़े धनिया की पत्ती के साथ सजाकर, चावल, रोटी, पराठा या नान किसी भी चीज़ के साथ अपनी पसंद के अनुसार परोसें..😊