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.

Eggless Zebra Cake

 Eggless Zebra Cake

Ingredients:

Maida 2 cups
Thick curd-1 cup
Sugar powder-1 cup
Baking soda-1/2 tsp
Baking powder-1 tsp
Cooking oil-1/2 cup
Vanilla essence-2 tsp
Coca powder-1 1/2 tbsp
Milk ½ cup
White vinegar 1 tea spoon

Method

Pre heat the oven at180 c. Grease a cake pan with butter and dust some flour.

In a bowl sieve all purpose flour , baking soda, baking powder
In another bowl mix curd, vanilla essence, sugar powder, cooking oil, vinegar ,milk and mix them well till combined.
Now divide the cake batter to equal parts and sieve cocoa powder in one part.
Mix them well till combined. Now take the greased pan and pour 2 tbsp of white batter and then 2 tbsp of cocoa batter, continue this till all the batter is done. If you do it carefully you can see concentric circles of alternating colors.
Take a toothpick and make patterns over it.
Tap the tin well to release any air bubbles then bake the cake at 180 c. for 20- 25 mintes or if a tooth pick inserted comes out clean.
Once the cake is done let it sit on the cake pan for 5 - 10 mints then invert the cake on a wire rack.
Cool the cake before you make a cut to avoid crumbling and zebra pattern comes out so good.

Chocolate ice cream

 Chocolate ice cream-

Rich and creamy homemade chocolate ice cream, with milk, cream, sugar, chocolate and cocoa.

INGREDIENTS-

½ cup baking chocolate1/3 cup cocoa powder1/2-cup sugar2 cups milk2 cups cream½ cup milk powder1/4 teaspoon instant coffee (optional)1 teaspoon vanilla ecence¼ cup choco chip

METHOD-

Melt chocolate in a double boiler. When it is melted, transfer the chocolate in heavy-bottomed to pan heat to medium flame.
Add half cream, cocoa powder and half of the sugar, Remove from heat.Add milk,milk powder,sugar,coffee and vanilla ecance . Mix it well with the help of hand-grinderTill it becomes thick & bubbles start coming out of it.Add choco chip to it & mix it wellPour the ice cream into mouldKeep it in refrigerator to coolAfter two hours take it out and mix it again with hand grinder.Keep it in refrigerator for overnightServe it cool with a garnishing of grated chocolate



.

Anjeer shake

Anjeer shake

Ingredients:

6 chopped Anjeer (Fig)
1½ glass milk
ice cubes
2tbs honey

method:

Blend all the ingredients together. Serve chilled.

Note: consume it within 5-10 minutes otherwise it's taste will be changed

Mango smoothie

Mango smoothie

 

ingredients-

1 small white chocolate1 ½ cup wiped cream2 cup mango pulp
½ cup fresh cream
2 tbsp sugar (powdered)
1 mango cut into pieces

method-

Put ½ cup fresh cream in pan add keep it in medium heat.
Put off the heat
Add chocolate to it and stir it till it melts.
Add mango pulp to it
Add sugar to it
Add 1 cup wiped cream to it
Add mango pieces to it and start folding it
Pour the pudding in small glasses
Garnish it with wiped cream.
Keep it in refrigerator for over night.
Serve it cool

Paneer Tikka Masala gravy

Paneer Tikka Masala gravy

Ingredients-

Paneer 250 g cut in to 1” cubes

For Marinade

Yogurt ½ cup

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Kashmiri red chilli powder 2 teaspoons

Garam masala powder 1 teaspoon

Lemon juice 2 tablespoons

Salt to taste

Mustard oil 2 tablespoons

For gravy-

2 medium tomato puree

Entire pack of suhana paneer tikka masala mix 50 g

Milk ½ cup

Oil 2 table spoon

Water 1 ½ cup

For garnishing-

1/4 cup cream

Coriander leaf

Method-

To make the tikkas combine all the ingredients for the marinade and whisk well.

Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator.

After an hour, take a pan add grill the paneer cubes on it

Make a paste of suhana paneer masala mix with milk.

Heat oil in a pan, add tomato puree and cook for 4-5 minutes till oil out.

Add paste cook for 1-2 minutes on low flame.

Add paneer,water and simmer for 5-6 minutes on medium flame till grave thickens.

Garnish with cream and coriander leaf.

Serve naan and roti.

****please remember to like comment and share to continue seeing my posts.
            Thank you.................

Aam papad

Aam papad

Ingredients-

Mango pulp 250 gram

Sugar 2 table spoon

Cardamom powder ½ teaspoon (green)

Ghee 1 tea spoon

Method-

Add the pulp and sugar in a kadhai. Let it boil on medium flame.

After it comes to boil, cook for 8-10 minutes and stair continuously .mix cardamom powder.

Until the pulp thickens and slightly changes its colour.

Now grease a plate with ghee, spread the mango mixture in the plate.

Now keep this plate out in the sun to dry.

Keep it under sun for 2-3 days….

After that cut the pieces of aam papad and serve it

Rest of them keep it in airtight jar