Nutrela do pyaza

Nutrela do pyaza

ingredients

100 gm nutrela(soaked in 2 cup of hot milk)

2 onion(chopped into 4 equal halves)

2 onion( finely chopped)

2 inches ginger (grated)

4 cloves garlic chopped

2 tbsp sweet corn (boiled)

1 cup tamato puree

2 tbsp oil

1 tea spoon red chilli powder

½ tea spoon turmeric powder

½ tea spoon zeera seeds

1 tea spoon garam masala

1 cup milk

salt to taste

½ tea spoon sugar

method

Heat oil in the pan

add onion into it and cook till it becomes light pink

and keep it aside

now in another pan heat oil and add finely chopped onion to it & cook it

keep this aside

take another pan add oil ,zeera,ginger,garlic and saute it

add turmeric,ed chilli powder,tamato puree,garam masala,sugar

cook for 4-5 min

add sweet corn,nutrela, onion& milk

add salt

cook it till it becomes thick

garnish it with coriander leaves

serve hot.

Kalmi Vadas

Kalmi Vadas

Ingredients:

1 cup Chana Dal

½ cup masur dal

1 Onions, chopped

½ tsp Green Chilli Paste

½ tsp Ginger Paste

½ tsp Red Chilli Powder

5 to 6 Cloves-Garlic

1 tsp Coriander powder

½ tsp garam masala powder

Salt to taste

Oil for deep fry

Method-

Soak the dal overnight in water.

Blend the soaked dal with garlic, ginger and green chilli into a fine paste.

Add to this chilli powder, onions, coriander powder ,garam masala and salt. Mix properly.

Take small portion of the paste and give it the shape of a vada.

Heat oil in a pan and fry the vada till it turns light brown.

Now, cut this vada into two equal halves and again deep fry til it turns brown.

Serve Kalmi Vadas with chutney or ketchup!!

Banana kebabs (Navratri special)

Banana kebabs

(Navratri special)

Ingriedents

250 gm raw bananas peeled & diced

6 pcs elaichi

¼ cup kuttu ka atta

2 tbsp salt ( sendha namak)

2 tbsp coriander leaves

½ tbsp chilli powder

2 tbsp lemon juice

4 pcs green chillies chopped

desi ghee for pan frying

more kuttu ka atta for dusting

Method

steam the bananas let them cool down

mash the bananas add all the ingredients

mix well to make a perfect dough

shape them round and dust with kuttu

Heat with thin layer of oil in pan fry the kebabs till brown on both sides

Paneer makhani(dhaba style)

Paneer makhani(dhaba style)

Ingredients-

250 grm paneer

4-5 tomatoes puree

2-3 table spoon fresh cream

2 spoon butter

2 bay leaves

2 tea spoon ginger, garlic paste

1 tea spoon red chilli powder

1tea spoon tandoori masala

2 tea spoon honey

1 tea spoon Kasuri methi leaves

Salt to taste

Method-

Melt butter in a pan. add a bay leaf & sauté for a few seconds.

Then add the ginger-garlic paste and saute

add the tomato puree and stir well.

add the red chili powder, salt ,honey, tandoori masala , and crushed kasuri methi saute this mixture till the oil begins to leave the side of the tomato paste.

It takes about 7-8 mines a low flame.

add the paneer cubes and simmer for 2 to 3 minute keep on stirring often. then add water. takes about 5 to 6 mins on a low flame.

add cream and gently stir it

let it cook for 2 min & switch off the gas .

serve hot Paneer makhani dhaba style with roties, naan or jeera rice.

Arbi ke patte ke pakode

Arbi ke patte ke pakode –

Ingredients-

2 Cups Besan or moong dal Flour

10-12 Arbi Ke Patte

Salt, to taste

½ tea spoon Red Chili powder

1 tea spoon Dry Mango Powder

½ tea spoon jeera powder

2 tea spoon Ginger Garlic Paste

Water for making batter

Chat Masala for sprinkling

Oil for fry

Method-

Cut the central stem and remove the hard membranes using a knife. Wash them thoroughly and pat dry with a kitchen towel.

In a bowl add besan or moong dal flour. Also add salt and all masala mix

Add a little water and make a paste. Do not add all water at once, add little by little and keep stirring to make a lump free batter. The batter should not be thick nor runny.

Place one leaf on a flat surface. The glossy and smooth part facing down. Spread the batter generously on top.

Place another leaf on top of it and keep doing this for 5-6 times. If you have large leaves you can stop after placing 4 leaves.

Now start rolling them from one end. Keep applying the batter in the inner side also.

Now repeat this with another set of leaves. And keep them ready to be steamed. Heat water in a vessel

I placed the rolls on my dhokla stand. But you can use a wire mesh or steel plate with holes too.

Cover with a lid and let it steam for 15 minutes on high heat

Let them cool down and come to room temperature. Now cut them into slices using a sharp knife. If you try cutting them while still hot they might break.

Heat oil in a kadhai. and fry on both sides till crisp and brown.

Remove them on a paper towel to absorb extra oil.

Sprinkle some chat masala on it and serve hot with tamrind chatani.

Besan ke laddu

 Besan ke laddu

Is Ganesh Chaturthi, Ganpati ka bhog lagae with Besan ke laddu

Ingredients

Besan 2cupGhee 1 ½
 cupPowder Sugar 2cup
Green cardmom powder ½ tea
 spoonBlack pepper powder 2 teaspoon
Makana 1 cup (fried and cut in half)
Gond ¼ cup (fried and crushed)

Method

Add ghee in kadai and add besan in a kadai or pan on slow flame for about 11-12 mins.while roasting the besan, and keep aside.continue roasting the besan for some more 5-6 minutes stirring continuously.the besan would start to give a nice nutty fragrance and will start releasing ghee.remove the pan from the stove and keep down.add powdered sugar and gond.stir well so that no lumps are formed.add the powdered cardamom and makhana you can also add chopped dry fruits at this stage. stir well.once you have mixed the besan ladoo mixture well then let it cool down to room temperature.make small or medium sized besan ladoos and store them in air tight container.