Quick Shahi Paneer Recipe

Ingredients

250gms cottage cheese (paneer)

100gms cut tomatoes (tamatar), 2 Green chillies (hari mirch), mix all three and make puree in a blender or mixer

One small piece of crushed ginger 

Two table spoon oil

Two cloves, Four  round pepper, One red chilly

Pint of asafoetida

One tea spoon cumin seeds (Jeera)

One tea spoon coriander powder (dhaniya)

One tea spoon turmeric (haldi)

Red chilly to taste salt to taste

One table spoon crushed bread crumbs,Half cup of curd, half cup of milk cream (malai), mix all three and make a paste

Garam Masala and coriander leaves for garnishing

Cook the easiest way 

Put oil in a wok (kadhai), let it heat and add cloves, black pepper, asafoetida and cumin seeds


Once the cumin seeds are golden brown, add the tomato puree to it. Saute it on low heat

Now add coriander powder, turmeric red chilly and salt

Add bread crumbs pate to it

Saute the mixture for 5mins on low heat

Put cottage cheese and garam masala

After five more minutes, garnish it with coriander leaves and serve hot with paranthas or chapatti

Navratri Special Dessert (Mithai)

Singoda (Atta) ki Burfi

Ingredients:

250 gms of singoda flour (aata)

5-6 table spoons clarified butter (asli ghee)

250 gms of sugar

36 ounce water (measurement of water to atta is 4:1)

Large plate with a layer of clarified butter 

Cook the delicious way: 

Put clarifired butter in a non-stick wok and heat it (kadhai or a deep pan)

Put the singoda flou, lower the heat, keep stirring it till it turns golden brown

Now let it come to the room temperature and add water to it and mix it till the mixture is smooth

now put the mixture back on low flame, stirring it really hard. Add sugar

Keep stirring so that no water remains and the mixture becomes like a semi-solid paste

Now transfer the mixture to the plate with the layer of butter. Move it vigorously so that the mixture flattens down evenly on the plate

Let it sit for some time. After that cut it into pieces with the help of a knife

Eat your delicious preparation fresh...

Dal Methi (black urad lentil with fenugreek leaves)

Ingredients

200gms black urad lentil (kaali urad dal, chilke wali)

100 gms fenugreek leaves (methi ke patte)

Two table spoons clarified butter (asli ghee)

A pint of Asafoetida (hing)

Two cloves (laung)

Four round pepper (sabut kali mirch)

One tea spoon cumin seeds (jeera)

Half tea spoon turmeric (haldi powder) 

Half tea spoon garam masala

Red chilly powder to taste

Salt to taste

Cook the delicious way:

Soak the black urad lentil for a couple of hours

Wash the fenugreek leaves and keep them in a strainer to get rid of the excess water
 
Put butter in the cooker and let it turn slightly hot.

Now add asafoetida, black pepper, cloves and cumin seeds. let the seeds turn golden brown

Add lentil and fenugreek leaves to the mixture. Add 200 gms of water too.

Add turmeric powder, red chilly powder, salt

Put the lid on the pressure cooker. Bring the flame to medium or low and cook for five-ten minutes. Open it and add garam masala

Garnish it with fresh coriander, lemon and olives.

Serve hot.....!

Delicious spicy Eggplant (zakeydaar bharwa baigan)

Ingredients 

5-6 small eggplant (baigan)

Two table spoon vegetable oil   

One  teaspoon (tsp) cumin seeds (jeera)

Now make a paste of the following:

One small tsp Fenugreek powder (sauff)

One small tsp coriander powder (dhaniya)

One small tsp turmeric powder (Haldi)

Half tsp red chilly powder (lal mirch)

One small tsp mango powder (amchurn)

One small tsp garam masala powder

Salt to taste

Cooking:

Wash and dry the eggplant

Cut each eggplant into four pieces keeping the base intact so that it looks like flower

Now with the help of a tea spoon, fill the paste (already prepared) into each eggplant and delicately bring back the eggplant to it's original shape. 

pour oil in a vessel (kadhai) and once it's hot, put cumin seeds into it and let them turn golden brown

now one by one put each eggplant into the vessel and turn the heat to low. 

with the help of a spatula, keep changing the sides of the eggplants so that it cooks from all sides.

Cook for 8-9 mins.

Serve hot with paranthas.

Black urad dal khichidi

Black Urad dal with rice (khichidi)

Ingredients

One small bowl (5-6ounce) black urad dal (Soak it overnight)

Half bowl of rice (2-3 ounce) washed and soaked for at least 20mins

Two cloves

Four rounded black pepper

One red chilly cut into small pieces

Pint sized asafetida

One tsp cumin seeds

Two table spoon butter (desi ghee)

One tsp turmeric

One tsp garam masala

Red chilly powder to taste

Salt to taste

Cook the easiest way:

1. Heat the pressure cooker and put ghee into it.

     2. Put cloves, pepper, and red chilly pieces and let them fry for 5-6 seconds

    
     3. Fry cumin seeds and let them turn golden brown

     4  Now put the urad dal, rice and salt.

4. Add turmeric and red chilly powder

5. Put water (same amount as the quantity of the urad dal and rice). In this case one and a half bowl of water.

6. After one whistle, put the gas on low heat and let it cook for 5mins more. Open the cooker after 10-15mins, and add garam masala. Serve hot with yogurt and green chutney.

Sweet and Salty Pumpkin (Khatta Meetha Kaddu)

Sweet and Salty Pumpkin (khatta meetha kaddu)

Ingredients 

500gms pumpkin 

Two cloves 

Four round black pepper  

Pint sized asafoetida

One red chilly cut into four pieces 

Two table spoon vegetable oil  

One small teaspoon tsp Fenugreek seeds (Methi)

One small tsp coriander powder

One small tsp turmeric powder

One small tsp red chilly powder

One small tsp mango powder

One small tsp garam masala powder

Two table spoon sugar

Finely chopped coriander leaves

Salt to taste

Cooking the delicious way:

1. Peel off the pumpkin and cut it into small pieces. Wash it and put the chopped pumpkin into a strainer to get rid off the excess water.

2. Put oil in the pressure cooker or a non-stick pan with deep base.

3. Let it turn hot and put asafetida, cloves and the pepper into it.

4. Fry the fenugreek seeds and the chilly into the mixture. Let the seeds turn golden brown.

5. Now put the pumpkin, salt, coriander, turmeric, mango powder and sugar into the pan or the cooker.

6. In using the cooker, cover the lid and let the initial two whistles blow on high heat and then cook it on low heat for another 5-6 minutes. If using the pan cook the mixture for 10-15 minutes on low heat till the pieces become soft. Now mash the pieces.

7. Add garam masala.

8. Garnish it with green coriander and serve hot.

Masala Kathal (Jackfruit)

Ingredients:

500gms pieces of jack fruit (kathal)

Two medium sized tomatoes cut into pieces.

Two cloves

Four round pepper

I red chilly cut into pieces

Asafoetida (hing)

Two-tablespoon vegetable oil

One teaspoon cumin seeds

One teaspoon coriander powder

One teaspoon turmeric powder

Half-teaspoon garam masala

Red Chilly powder to taste

Salt to taste.

Cooking the delicious way:

1. Cut jack fruit into pieces and wash it. (Before cutting the jack fruit rub some vegetable oil into your hands to get rid of the stickiness of the vegetable). Put the chopped vegetable in a strainer to drain the excess water.

2. Heat the oil in the pan and fry asafoetida, cloves, pepper and the red chilly. Stir the mixture for some 5-10 seconds.

3. Now put the cumin seeds and let them turn golden brown.

4. Add the chopped jack fruit to the pan and saute it on low heat. Saute it till it turns golden brown too.

4. Put some salt to taste

5. Now add turmeric and coriander power. Saute for 5-7mins minutes and keep the mixture aside in a bowl.

6. In the same pan, add some vegetable oil, fry the chopped tomatoes for  4-5 minutes on low heat. Now add the jack fruit to the tomatoes.

7. Add garam masala. Fry for 5-6 minutes on low heat.

8. Garnish it with coriander and serve hot.