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.