Dal Fry

Ingredients

• Moong dal - 1 cup
• Onions - 2, chopped
• Tomatoes - 2, chopped
• Ginger garlic paste - 2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - a large pinch
• Cumin seeds - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Juice of 1 lemon
• Coriander leaves - few, chopped
• Oil - 1 tblsp
• Salt as per taste

Method

• -Heat oil in a pressure pan (or cooker).
• -Add the cumin seeds and fry for 30 seconds.
• -Add the ginger garlic paste and stir well.
• -Add the onions, tomatoes and -saute for 2 minutes.
• -Add red chilli powder, salt, cumin powder and turmeric powder.
• -Add the moong dal and add enough water.
• -Cover and pressure cook until 4 to 6 whistles or until dal is cooked.
• -Remove from flame.

Green Beans Recipe

Ingredients

1,3 lb (600 g) green beans

½ small onion

2 garlic cloves

1 tbsp chili flakes

1 tsp soy sauce

1 tbsp oyster sauce

1 tsp fish sauce

1 tsp vinegar

½ tsp caster sugar

½ tsp tomato paste

1 cup (240 ml) vegetable oil

Method

First make the XO sauce. In a small cup add the soy sauce, the oyster sauce, the fish sauce, the chili flakes, the caster sugar, the vinegar and the tomato paste.

Whisk all these ingredients into a smooth sauce and put it aside until needed later.

Rinse the green beans well and trim them.

Pour the vegetable oil in a large non-stick skillet or wok and place it over high heat. Once the oil is hot, add the green beans in badges.

Fry the green beans for 3 to 4 minutes until they start to wrinkle. Remove the fried beans from the pan and let them drain on a piece of kitchen paper. Add a new badge of green beans to the oil until they are all fried.

n the meantime peel and chop the onion and garlic. Once all the green beans are fried, discard most of the hot oil but leave just a little splash of it in the pan. Turn the heat to medium. Now add the freshly chopped garlic and onion.

Cook over medium heat for 1 minute until fragrant. Add the fried green beans again. Stir fry the veg for a couple of seconds. Now pour in the homemade XO sauce mixture you put aside.

tir well to coat the beans evenly. Take the pan off the heat and transfer the spicy fried beans to a serving dish. Serve piping hot.

Vegetable Kebab

Ingredients

 medium bowl cabbage shredded

1 cup fresh paneer grated

1 cup cauliflower grated

2 potatoes boiled and mashed

3 green chillies chopped

1 cup carrot peeled and grated

1 inch ginger minced

1-1/2 cups all-purpose flour (maida)

1/2 tsp red chilli powder

2 tbsp unsalted and melted butter

Handful coriander leaves (rinsed and chopped)

Salt to taste

Oil for frying

Method

Combine the mashed potatoes and grated paneer in a big bowl.

Melt the butter in a non-stick pan.

Saute grated cauliflower and shredded cabbage for few minutes.

Add the mixture of potatoes and paneer.

Season with the salt and mix very well.

Now add finely chopped green chillies, ginger and carrot.

Saute on medium high flame for 3-4 minutes until it dries.

Add remaining spices along with chopped coriander leaves and mix well.

Stir in for 2 more minutes and remove the pan from the flame.

Set aside to cool.

When the mixture cool down, add little bit of oil and all-purpose flour in it.

Now take some oil in your hand palms and make small balls from the prepared mixture.

While making small balls, flatten and give a proper shape of kebab, you can add little amount of water, if needed.

Heat good amount of oil in a pan.

Drop few kebab’s at a time in hot oil and fry until turns to golden and crispy.

In the same way, make all the vegetable kebabs and drain on oil absorbent paper.

Serve them hot with green chutney and salad.

Kaju Barfi

Ingedients: 

Cashew Nuts (200 gms)

Khoya (300 gms)

Sugar (2 cups)

Milk (1 cup)

Cardamom Powder

Almonds /for garnishing

Method:

At first dry grind the cashew nuts.

Then grate the khoya.

Heat a heavy bottom pan, add milk and grated khoya at the same time.

Stir them well on a low heat.

Now add sugar, mix well and stir continuously .

When the sugar and khoya desolves into milk and makes a paste like consistency add powdered cashew nuts, cardamom powder and stir constantly.

After few minutes you can see the mixture leaving oil and does not sticking to the edges of the pan, your mixture is ready.

Now take a plate and put the mixture over it. Flatten the mixture with a spatula and even the edges.

Garnish with almonds and let it cool for 2 hours.

Now carefully cut them into square pieces and separate them.

Your Khoya Kaju Barfi is ready to serve.

Pumpkin Burfi

Ingedients: 

1 cup Red pumpkin boiled and smashed 

1/2 cup Vari tandul

1/2 cup Grated coconut

1/2 cup Sugar ( +/- as required by you)

1 cup Water

1 pinch Kesari colour

2 drops Vanilla essence

3 tbsp Ghee + little for geasing the plate

1/4 tsp Cardamom (elaichi) powder

2-3 pinch Nutmeg (jaifal) powder

1 tsp each Charoli and Charmagaz

1/2 Cashew (kaju) pieces for garnishing.

Method:

1. Heat ghee in a kadai, add the vari tandul and roast the same as you roast for the sheera.

2. When it changes the colour to brown slightly, add 1 cup of water. Cover and cook till the water is dried up in slow flame.

3. Add the sugar, boiled and smashed pumpkin, grated coconut,  and kesari colour. Keep stirring and cooking till it leaves the kadai.

4. Add elaichi powder, vanilla essence, charoli, charmagaz and mix well for another two minutes.

5. Transfer it into a greased plate. Allow it to cool. Cut into desired  shape. Garnish with cashewnuts and serve.

Variation: with mango pulp, apple pulp, papaya pulp.

Paratha Samosa ( Breakfast Recipe )

Ingredients

Dough

• 1 cup all-purpose flour (plain flour, maida)
• 1/2 teaspoon salt
• 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
• 1/3 cup water

Filling

• 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
• 1/4 cup green peas, I am using frozen peas thawed
• 1-1/2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder (dhania)
• 1 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon green chili finely chopped
• 1/2 teaspoon mango powder (amchoor)
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro (hara dhania)
• Also need about 1/4 cup oil for cooking

Method

Dough

Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

Filling

Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.

Let the filling cool to the room temperature. Lightly mash the filling.

Making Paratha Samosa

Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.

Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.

Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.

Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.

Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.

Paratha Samosa is the best served hot and crispy.

If they are made in advance re-heat using a skillet or oven.

Enjoy with hari cilantro chutney.

Soya Masti

 

Soya Masti


Preparation Time: 4-5 HOURS MARINATION TIME
Cooking Time: 30 MIN.


Ingredients

1 packet of soya chunks (nuggets)
2 1/2 cups curds (dahi)
9 cloves garlic (lehsun)
2 1/2 inch ginger (adrak)
1/2 bowl mint leaves (phudina)
3 to 4 green chillies
3 tsp garam masala
2 tbsp oil
3 tsp each coriander (dhania) powder and cumin seeds (jeera) powder
2 tsp dried mango powder (amchur)
1 1/2 tsp chilli powder
2 sliced onions
salt to taste
2 tbsp lemon juice

Method

Beat the curds in little water.grind garlic,ginger,pudina,green chillies,garam masala powder and salt to a fine paste.
Add this paste to the beaten curds and soak the entire soya chunks in this mixture.
Note that soya should not be washed or soaked in water before adding to the mixture of curds.keep this mixture aside for atleast 5 hours till the chunks soak the curds and the masalas.
After the marination is done, transfer the mixture to a closed container and take 4-5 whistles in the pressure cooker.
Now when ready to serve heat oil in a kadhai ,add the cut onion to it and stir it till golden brown.
Add the entire soya to this.
Do not throw the liquid from the soya container but empty it in the kadhai.
Let it cook for some time.
Now add the dry masalas like dhaniya jeera-powder,chilli powder and amchur powder.
Check the salt.
Check the consistancy of the liquid in the kadhai. if you prefer little thick gravy consistency,then trun off the gas or else keep stirring till the liquid has entirely dried up.
Turn off the gas and add lemon juice and garnish it with chopped onion and finely chopped fresh coriander.
Serve hot with masala rice and raita.