Creamy Mushroom & Paneer Curry

 

Crispy Chilli Baby Corn

 Crispy Chilli Baby Corn

Ingredients: 

Maida - 4 tbsp

Cornflour - 2 tbsp

Garlic paste - 1 tsp

Salt - 1/2 tsp

Baby Corn - 200 gms

Red Chilli Powder - 1/2 tsp

Capsicum - 2 Cut in square pieces

Onion - 2 cut on square pieces

Green Chillies - 3 finely chopped

Garlic - 8-10 cloves finely chopped

Ching’s Manchurian Masala

Recipe - Make a fine paste of cornflour, Maida, garlic paste, salt and Red Chilli powder with water with thick consistency

Boil Baby corn for 5 mins

Dip Baby corn in the paste and deep fry till golden brown

In a kadhai add 2 tbsp oil. Add onion, capsicum, green chillies and garlic and stir fry these veggies.

Mix Half packet of Ching’s Manchurian masala in 1 cup of water 

Now add this mixture to Kadhai and bring it to boil and cook for a minute on medium flame. Now add fried baby corn to this. Add salt to taste and crispy chilli Baby Corn is ready to serve.

Tip: After frying Baby corn, do not keep them covered as they will retain moisture and become soggy

Also garnish with spring onion, if available.

Taheri

Commonly known as Veg Biryani

Ingredients:
Rice - 1 Cup
Potatoes - 2
Onion - 2
Beans - 3 stick
Cauliflower - 5-6 flowers
Tomatoes - 2
Green Chillies
Garlic - 10 cloves
Green Chillies - 3
Sabut Garam Masale
Bay Leaves - 2
Dry Spices - Biryani Masala, haldi, dhaniya, Red Chilli Powder,
Salt
Dhaniya Leaves

White Sauce Pasta

Ingredients:
1 small carrot - Finely chopped/Grated
1 Onion - Cut into thick slices
1 small Capsicum - Cut into small square pieces
Mushroom - 4 - 5 Bulbs, each cut into 4 pieces
Green Chillies - 2
Sweet corn (Boiled) - 3 tbsp
200 gms Pasta
Oregano - 2 tsp
Chilli Flakes - 1 tsp
Salt
Butter - 2/3 tbsp
Maida - 3 tbsp
Milk 2 cups

Mushroom and Soya Chunks Manchurian

Ingredients:
Mushroom - 7-8 Bulbs ( Each Mushroom cut into 2 pieces vertically from centre)
Capsicum - 1 Small ( Cut in big square pieces)
Onion - 2 Small ( Cut in big square pieces)
Green Chillies - 2 (Finely chopped)
Garlic Cloves - 8-10 (Crushed)
Soya Chunks - 10 - 12 - Boiled
Maida - 3 tbsp
Cornflour - 2 tbsp
Garlic paste - 1 tsp
Ginger Paste - 1 tsp
Red chilli Powder - 1 tsp
Salt - To taste
Ching’s Manchurian Sachet

Recipe:
Add Maida, Cornflour, salt, Red Chilli Powder, Ginger Paste, Garlic Paste in a bowl.
Mix all ingredients well
Add water little by little to make a slightly thick batter
Add Mushrooms and Boiled Soya Chunks
Deep fry each mushroom and soya chunk such that they don’t stick to each other.
Now for gravy, take 2 tbsp oil in a kadai
Add chopped garlic to it
Add onion and capsicum
Stir fry for 2 mins
Do not overcook
Now add Ching’s Manchurian gravy and Manchurian pieces
Cook for 5 mins on Medium Flame.
Ready to serve.

Bihar Special - Gutki Kachori and Aaloo Sabji

Atta for Kachori:

2 cups wheat flour 

2 cups Maida

Salt

Ajwain

4-5 tbsp Oil

Filling:

1 cup sattu

Salt

Hing

Ajwain

Aam ka achaar Masala

Mustard Oil

Kachoris to be fried on low medium flame

Nawabi Paneer:

INGREDIENTS

FOR ONION MASALA PASTE:

• 1 onion, cube
• 3 clove garlic, crushed
• 1 inch ginger
• 2 pod cardamom
• 13 whole cashew
• 6 almond / badam, blanced
• 2 tsp poppy seeds / khus khus
• 1 cup water

FOR CURRY:

• 1 tbsp butter
• 2 tbsp oil
• 1 tsp cumin / jeera
• 1 bay leaf
• ½ inch cinnamon
• 3 pod cardamom
• ½ cup curd / yogurt, whisked
• 2 tbsp cream / malai
• 1 cup milk
• ¾ tsp salt
• 2 chilli, slit
• 20 cube paneer / cottage cheese
• 1 tsp kewra water
• 1 tsp kasuri methi, crushed

INSTRUCTIONS

• firstly, in a large kadai take 1 onion, 3 clove garlic, 1 inch ginger, 2 pod cardamom, 13 whole cashew, 6 almond and 2 tsp poppy seeds.
• add 1 cup water, cover and boil for 15 minutes.
• cool completely, and blend to smooth paste adding water as required. keep aside.
• in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
• add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
• now add prepared onion paste and stir well.
• cook on medium flame, until the raw flavour disappears and oil separates from sides.
• keeping the flame on low add ½ cup curd and stir continuously.
• cook until the oil separates from the sides.
• further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
• also, add ¾ tsp salt, 2 chilli and mix well.
• now add 20 cube paneer, 1 tsp kewra water and mix well.
• cover and simmer for 5 mintues or until the flavour absorb completely.
• now add 1 tsp kasuri methi and mix well.
• finally, just before serving nawabi paneer, top with a tsp of saffron milk.
  
  
  Recipe Courtesy - Hebbar’s Kitchen

Leftover Daliya Pakoda

Ingredients:

Left over Daliya - 2 cups

3-4 Boiled Potatoes

1 Finely Chopped Onion

2-3 Finely chopped Green Chillies

Sooji - 4 tbsp

Cornflour - 2 tbsp

Salt

Red Chilli Powder

Bread crumbs - 2 tbsp (optional)

Besan Ladoo

Urad Dal Khichdi - Makar Sankranti Special

Momos

Dal Makhni

Ingredients:
1 Cup Sabut Black Urad Dal
100 gms of Butter
1/4th cup cream
3 Tomatoes
1 tsp Ginger Paste
1 tsp Garlic Paste
Chopped Garlic - 1 tsp
Kashmiri Red Chilli Powder - 2 tbsp
Salt to taste

Recipe:
Soak the dal & rajma together for at least 3 hours. 
Now scrub it and wash it clean. 
Add 5 cups water and boil in a pressure cooker till dal splits and becomes thick. Separately roughly cut the tomatoes and puree them. 
In a pan melt butter and saute ginger paste, garlic paste for 2 minutes.
 Now add the Kashmiri chili powder, stir and immediately add the tomato puree. Cook the tomatoes till they turn very thick & specs of butter ooze out. 
Add the tomatoes to the dal along with some water and salt.
 Cook the dal for 30mins.
 In a separate pan heat oil and add chopped garlic. 
Brown the garlic and add it straight to the boiling dal. 
Add some more butter along with dried methi leave and cream. 
Remove and serve hot.

Recipe Courtesy - Chef Kunal Kapur

Pizza

Maharashtrian Kadhi

Ingredients:
1 Cup Curd
2 tbsp Besan
2 Cups Water
1/4 tsp Haldi
1/2 tsp Methi dana
1/2 tsp Jeera
1/2 tsp Black Rai
2 dried Red Chillies
Curry Leaves - 6-7
1/2 tsp garlic paste
1/2 tsp Ginger Paste
1 tsp Green Chilli Paste

Chhole Bhature:

Ingredients for Bhature (For 10 Bhature):
2 Cups Maida
1 Cup Curd
4 tbsp Sooji
1/2 tsp Baking Soda
1 tsp Sugar
1 tsp Salt

Ingredients for Chhole:
Chhole - 1 Cup (soaked)
Onion - 2 medium
Tomatoes - 3 medium
Garlic paste of 10 cloves
Ginger paste - 1 tsp
Green chillies - 2
Cinnamon - 1
Pepper - 5-6
Jaifal
Star
Bay Leaf
Jeera
Chhole Masala - 1 tbsp

Recipe for Bhature:
Make a fine dough of Maida, sooji. Add baking soda, salt, sugar and curd.
Mix well.
Add slightly warm water to form dough - very soft (called lacheela in hindi)
Let this dough rest for atleast 2-3 hours.
Now make bhature and fry them on medium high flame.

Chhole Recipe is mentioned in earlier posts.

Gulab Jamun:

Ingredients (For 12 Jamuns):

For Instant Khova:
2 tbsp Ghee
1 cup Milk
3/4th cup Milk Powder

For Dough:
1/2 Cup Maida
3 tbsp Milk
A pinch Baking Soda
Oil for Frying

For Sugar Syrup:
1+1/2 Cup Sugar
1+1/2 Cup Water
1/2 tsp Cardamom Powder
1/4 tsp saffron

Recipe for making Khova:
Heat a Pan on medium flame
Add 2 tbsp Ghee
Add Milk and stir well
Add Milk Powder and keep stirring on low flame Till it thickens and leaves the kadhai base. This will take about 20 mins on low flame
Remove the khova in a separate bowl and let it completely cool down
It will take about an hour to cool and form perfect texture

For Dough:
Completely scramble the khova
Add baking soda and maida
Crumble and mix for 10 mins to form powder type mix
Now add Milk to bind the dough
Now make 12 small balls

For Chashni:
Add all ingredients and keep stirring on high flame for 10-15 mins
Remove it from flame and allow to cool Slightly

Now deep fry Gulab Jamuns on low flame and after frying allow them to rest for 2 mins, then add these to warm chashni ( not completely cool, nor absolutely boiling hot).
Let the jamuns remain dipped in chashni for atleast 2 hours and then they will be ready to serve.

Instant Rice Flour Uthappam:

Ingredients:
2 Cup Rice Flour
1 Cup Sooji
1 Cup Curd
1 Glass water
1/4 tbsp Baking Soda
1/2 Tbsp Sugar
Salt
Veggies of choice - Onion, Tomatoes, Green Chillies, Capsicum, Carrot, Coriander Leaves
1 tsp Ginger Paste
1 tsp Garlic Paste

Mushroom Matar:

Ingredients:
Mushroom - 250 gms
Matar - 100 gms
2 Onions - Medium sized
2 Tomatoes- Big
Garlic - 8 to 10 cloves
Green chillies - 2
Sabut Garam Masala - Cinnamon stick (1/2 inch), 5-6 pepper balls, a bit of jaifal, a bit of star
Haldi - 1 tsp
Dhaniya powder - 1 tbsp
Red chilli powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Cream - 3 tbsp
Coriander leaves - for garnishing

Recipe:
Grind and make a fine paste of onion, tomatoes, garlic, ginger, green chillies and garam masale
Heat 2 tbsp oil on a pan
Add jeera
Add the masala paste
Cook on medium flame for 10 mins
Add dry spices and cook again for 10 mins, keep stirring occasionally
In a separate PAN, add 1 tbsp oil and cook mushrooms on medium flame till they turn golden brown
In another pan, boil matar for about 15 minutes on medium flame
Add matar and mushroom to the masala
Stir well
Add water as per required consistency
Add salt
Add cream
Add coriander leaves
Mushroom matar is ready to serve.

Bread Roll - The first dish I learned at the age of 10 years during a School Scouts Camp in my school - Schiller Institute, Ghaziabad. We were divided in groups and were to stay in a tent for 48 hours and make 1 dish ourself. We had decided to make Bread Roll. Mummy had taught me in advance about how to do it

Ingredients - For 12 Bread Rolls

Potatoes- 5-6 Medium sized (Boiled and mashed)

Onion - 1 (Finely Chopped)

Garlic - 8-10 (Cloves paste)

Ginger Paste - 1 tsp

Green Chillies- 3 (Finely Chopped)

Peanuts - 1 tbsp

Haldi - 1/2 tsp

Salt to taste

Bread Slices - 12

Oil

Black rai - 1 tsp

Jeera - 1/2 tsp

Red Chilli Powder - 1 tsp

Chopped Coriander leaves for garnishing 

Recipe for filling:

Heat 2 tbsp oil in a pan

Add Rai and jeera

Add green chillies, onion, ginger and garlic paste

Cook for 1 minute on medium flame

Add haldi, dhaniya and red chilli powder

Add mashed potatoes 

Mix well and cook on medium flame for 5 minutes

Garnish with chopped coriander leaves.

Add roasted peanuts after the mixture cools down (If added in heated mixture, peanuts will turn soggy very soon)

Recipe for making Bread Roll:

Take water in a big bowl

Take bread slices and remove edges

Soak bread in water

Squeeze and completely drain off the water

Add 1 tbsp mixture

Give a round or oval shape and close edges on all sides.

Deep fry on medium flame.

Khandvi - Little Bundles of Joy😊

Ingredients:
1 Cup Besan
1 Cup Curd
Ginger Paste - 1 tsp
Green Chilli Fine Paste - 1 tsp
Haldi - A Pinch
Salt - To taste
Water - 2 Cups

Recipe:
Mix Besan Curd and all other ingredients and 1 cup water and whisk everything well (you may use mixer jar to make this batter)
Now add another 1 cup water
Add this batter to a kadhai heated on low flame
Cook this on flame till the batter becomes thick
Now take a plate and spread this thick batter on the back of plate using some knife
Let it cool for 10 mins
Cut and roll as shown in pic

Tadka:
Add 2 tbsp oil
Add 1 tsp black rai (sarso)
Add curry leaves and 3 finely chopped green chillies
Add freshly grated coconut 2 tbsp
Sprinkle this on Khandvi rolls

Kheer

Ingredients:
1 Ltr Milk
1 cup Rice (Cup Measuring 250 ml)
1 cup Sugar
2 tbsp Milkmaid (Optional)
1 tsp Cardamom powder
Dry Fruits for Garnishing

Recipe:
Boil 1 Ltr Milk
Add Rice, Sugar & Cardamom powder
Keep Stirring on low medium flame till rice cools completely
Take 2 tbsp Milkmaid in a bowl and add warm water to adjust consistency of kheer
Mix it well and add to the boiling kheer
It will take about half an hour on low medium flame.
Garnish with dry fruits and serve.

Gol Gappe / Pani Poori Chaat:

Pani Ingredients:
2 cups Dhaniya leaves
1/2 cup Mint leaves
1 inch Ginger
4-5 Green Chillies
1 Ltr Drinking Water
Salt
Black salt -2 tsp
Blackpepper - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Bhuna Jeera Powder - 1/2 tsp
Hing - 2-3 Pinch
Pani Puri Masala - 2 tbsp
Lemon Juice of 1 Lemon
Amchur Powder - 1 tsp
Tamarind Water - 3 tbsp

Veg Hakka Noodles:

Ingredients:
1 small Cabbage - Finely Chopped
2 Small Carrots - Finely Chopped
2 Medium Size Capsicum - Finely Chopped
2 Medium Size Onions - Finely Chopped
5-6 Sticks of Beans - Finely Chopped
3-4 Green Chillies - Finely Chopped
8-10 Cloves Garlic - Crushed
3 Packets of SAMS Hakka Noodles Packets with Taste Maker
Schezwan Chutney - 3 tbsp
2-3 strands of spring onion

Recipe
Boil the noodles and drain the hot water and sprinkle cold water and keep the noodles aside.
In a wok, add 3 tbsp Oil and add Onion
Then add all vegetables till they cook (5-7 mins) on Medium flame
Add Schezwan chutney and taste maker (You can also add Ching’s Schezwan Noodles Masala if taste maker is not available with noodles packet)
Add Noodles
Add salt
Mix well
Allow to stand for 5-10 mins and add finely chopped spring onion - 2-3 tbsp.

Aaloo Tikki Chaat with Matar Chhole

Ingredients for Matar Chhole
2 Cups Matar Chhole - Soaked overnight and Boiled
Hing - 1/2 tsp
Jeera - 1/2 tsp
Onion - 1 Large
Tomatoes - 2 Large
Gren Chillies - 3
Garlic - 7-8 cloves
Ginger- 1 Inch piece
Haldi - 1/2 tsp
Dhaniya Powder - 1 tbsp
Garam Masala - 1 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Coriander leaves for garnishing

Ingredients for Aaloo Tikki
6-7 Boiled Potatoes
2 Green Chillies - Finely chopped
Salt
Black Salt - 1/2 tsp
Chilli Flakes/Red Chilli Powder - 1 tbsp
Coriander leaves
Rice flour - 5 tbsp
Amchur powder/lemon juice - 1/2 tsp

Recipe for Matar chhole
Make a fine paste of Onion, tomatoes, green chillies, garlic, Ginger
Take 2 tbsp oil in a pan
Add jeera and hing
Now add masala paste
After cooking masala for 5 minutes on medium flame, add all dry spices
Again cook masala for 5 mins
Add boiled matar chhole
Add water as per required consistency
Garnish with coriander leaves

Recipe for Aaloo Tikki:
Add all ingredients in a bowl
Mash potatoes and make a fine dough
Make round tikki shapes and shallow fry on medium flame.

Jhaal Muri

A Bengal Delicacy which is also popular in Bihar and Chhattisgarh

Ingredients:

Murmure

Onion

Gren chillies

Roasted Black Gram

Roasted Peanuts

Mustard Oil

Achaar Masala

Namkeen Mixture

Chhena Rasgulla

Ingredients - For 12 Rasgullas
1. 1 Ltr Milk
2. 2 tsp Corn Flour
3. 3 small cups sugar
4. 6 small cups water
5. 2 small size lemons

Recipe:
Boil the milk on high flame and keep stirring so that malai is not formed
After milk is boiled, let it cool down slightly for 3-4 mins
Add 4 tbsp lemon juice
Milk will start separating from Chhena
Once it is completely separated, drain out Chhena using a cotton muslin cloth, placed over a strainer
Squeeze the cloth to remove excess water from chhena
Wash the chhena once with water to remove lemon taste
Again squeeze and drain excess water
Hang this potli for 15-20 mins
Till then prepare for making chashni. Add 3 small cups of sugar to 6 small cups of water and keep it for boiling.
Now take out the Chhena and mash it with hands for about 10-15 mins
Now add 2 tsp corn Flour and mash it again for about 10 mins till you start getting a slightly chewy noise while mashing.
Make very small sized balls of this dough
Add these balls to hot boiling chashni.
Cover and cook on high flame for 15-20 mins
Keep checking after every 5 mins. If chashni consistency looks very thick, keep adding 1 spoon water at a time, but ensure that chashni keeps boiling throughout the process.
Now allow this to cool for 5 mins.
Keep them dipped in Chashni for 6-7 hours and then serve

Important Points:
Do not add lemon immediately in boiling milk.
Chhena needs to be properly mashed otherwise the rasgulla consistency will not be perfect.
Also, you may try dipping these balls after cooking in ice water for 4-5 mins and then again adding it to chashni (This is not tried, just a recommendation)

Ram Navmi Special - Sooji ka Halwa, Poori, Chana & Aaloo

Ingredients:
For Halwa:
1 Cup Sooji
3/4 Cup Sugar
2/3 Cup Ghee
3 Cups Water
Elaichi Powder
Dry Fruits

For Aaloo ki Sabji:
6-7 Medium Sized Aaloo
3 Green Chillies - Crushes to fine paste)
1 Onion ( Finely Chopped - Can be avoided if making for fast)
2 large Tomatoes (Finely Chopped)
7-8 Cloves of Garlic (Crushed to fine paste)
Dhaniya Leaves
Jeera - 1/2 tsp
Hing - 1/2 tsp
Salt
Dhaniya powder - 1 tsp
Garam Masala - 1 tsp
Haldi - 1/2 tsp

For Kala Chana:
2 Cups Kala Chana (Soaked Overnight and Boiled)
1/2 tsp Jeera
2 Green Chillies
Oil
1 tsp Hing
Haldi - 1/2 tsp
Dhaniya - 1 tbsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1 tsp
Amchur Powder - 1 tsp

South Indian Cuisine - Part 4 - Masala Idli

South Indian Cuisine - Part 3 - Rawa Idli

Dalgona Coffee

South Indian Cuisine- Part 2 - Masala Dosa

South Indian Cuisine - Part I - Idli, Sambar & Coconut Chutney

Ingredients for Idli:
3 Cup Idli Rice
1 Cup Urad Dal

Ingredients for Sambhar:
2 Cups Masoor Dal
Vegetables (Approx 3-4 tbsp of all variety) - 1 Potato, 1 Onion, Beans, Cauliflower, Bottle gourd, 3 Green Chillies, 8-10 cloves of Garlic
Curry Leaves
Tamarind
Haldi
Sambhar Masala
Salt
Black Rai
Oil

Ingredients for Chutney:
2 cups Grated Coconut ( I have used readily available packed grated coconut)
4 - 5 tbsp Roasted Peanuts
4 - 5 Roasted Black Gram
Black Rai
Curry Leaves
Sabut Red Dried Chilli
2 Green Chillies
Salt

Recipe for Idli:
Soak the Idli Rice and Urad Dal for 5-6 hours
Grind them to a fine paste and leave this batter for 10-12 hours for fermentatiob
Idli Batter is ready
Keep the Idli stand for heating with some water
Apply some oil in the idli case
Pour the batter in idli stand
Close the idli stand and cook for 10-12 mins
Remove the idli stand out of the outer container and allow it to cool
Remove idlis softly.

Recipe for Sambhar:
Take Washed dal in a cooker. Add 2 glass of water
Add 1/2 tsp Haldi and Salt
Let this cook on medium flame for 15 minutes
Prepare Masala for Sambar - Take oil in a Kadhai, add all vegetables, add haldi and Sambhar Masala and Red Chilli Powder and cook on medium flame for 15 mins
Transfer this masala to the Sambhar Cooker
Add tamarind paste and check sambhar consistency, if required add some water
Bring dal to a boil and let it cook for another 5 minutes
In a tadka pan, add oil. Add 1 tsp Black Rai and then add washed curry leaves
Add this tadka to sambhar and sambhar is ready to serve.

Recipe for chutney:
In a mixer grinder, add grated coconut, add green chillies, salt, add roasted peanuts and black gram
Add 1/2 glass water
Grind it to a fine paste.
Add water as per desired consistency.
Now add similar Tadka as it was done for Sambhar.

Thekua - Delicacy from Bihar. Prasad for auspicious occasions

Ingredients:
2 Cups Atta (250 Grams)
1.5 Cups powdered sugar (3/4 cup sugar per 1 cup Atta)
Saunf - 1 tsp
Elaichi powder - 1/2 tsp
Ghee - 4 tbsp
1/2 cup Milk/Water for making dough.

Recipe:
Mix Sugar, Atta, Saunf and Elaichi Powder
Add Ghee
Mix ghee well with all dry ingredients.
Now add 1/2 cup milk or water as desired and make a dough (dough should not be very soft but should bundle up well after taking in hand and squeezing it to make a lemon size ball)
Now you may use stencils available for making Thekua or you may use Fork to mark design.
Heat oil in a Kadhai for Deep Frying on medium flame
Fry thekuas on Liw Flame till they turn Golden Brown.