Instant jalebi

Instant jalebi

Ingredients-

maida 1 cup

Yogurt 1/2 cup

Sugar 3 cups

Saffron (kesar) a few

Baking powder ¼ tea spoon

Lime juice ½ tea spoon

Ghee for deep-frying 

yellow color 1 pinch 

Method-

In a large bowl, whisk refined flour, yogurt, baking powder and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 2 hours.

Beat the batter with your hands again for few minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves

Add saffron and lime juice cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.

Heat sufficient ghee in a kadai on medium heat.

We have filled a small bottle (You can also use a ketchup dispenser) to dispense Jalebi Batter.

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

Chinese Moong Pakode

Ingredients-

1 bowl soaked moong dal

2 pinch soda

2 chopped onion

2 chopped green chillies

Salt and Red chilli powder as pr taste

Refined oil for deep fry

2 serving spoon tamato ketchep

1 table spoon chilli sauce

2 tea spoon white vinegar

2 tea spoon soya sauce

1 tea spoon cornflour

Method-

Mix moong dal with soda, salt, red chilli powder,chopped green chillies, chopped onions and beat them properly.

Make small pakodas.

Mix cornflour, chillie sauce, white vineger, soya sauce, tamato ketchup with 2 serving spoon water in other bowl.

Now put 1 serving spoon refined oil in pan.

Now put bowl mixture into the pan.

after two minutes put the pakodas in the pan and mix 2-3 minutes.

Serve them hot...!!

Beal ka murabba

Beal ka murabba

ingredients-

2 Beal fruit
½ cup water
½ kg sugar
2 lemon juice
½ tea spoon salt
1 tea spoon cardamom powder
2 drop yellow color

Method-

Break open fruit. cut into two-inch ring and remove all seeds with a fork.
Make sugar syrup with half cup water, lime juice, yellow color and sugar to a one-thread consistency.
Add fruit ring and continue cooking till syrup thickens.
Add salt and remove fruit from syrup.
Continue cooking till syrup begins to set.
Add cardamom powder and gently mix in fruit.
Cool and keep it in glass jar

Pista kulfi

Pista kulfi

Ingredients:

4 table spoon pista paste

200 g cream

200 g sugar

2 table spoon almonds, pista (chopped)

100 ml milk

2 table spoon khus syrup

1 -2 drops green colour

2 tsp - rose water

2 table spoon tuti-fruti

Method

Now make a paste of pista and add rose water and colour and mix it properly.

Now mix sugar in cream and beat it till fine, add pista mixture & milk in cream

Freeze. When it is half done remove from the freezer and beat the mixture in mixer or with the egg beater.

Now, put the mixture in ice cream box and decorate with pista , almonds and tuti-fruti

Keep in freezer again for final setting.

This kulfi will take 2 - 3 hours

Stuffed Kesariya Paneer Pasanda

 Stuffed Kesariya Paneer Pasanda

Serving Size: 4

Ingredients:

150 gms Paneer

For Stuffing:

3-4 tbs khoya/ mawa

8-10 strands of Kesar

2 tbs Milk

½ tsp Black pepper

Salt to taste

Oil

Fried and chopped Cashew nuts and raisins

2 tbs cornflour

For Gravy:

2 medium sized onions

4 tomatoes

2 inch ginger

6-7 cashew nuts

1 tsp sesame seeds

3 tbs shahi paneer masala

1 tsp turmeric powder

½ tsp red chilli powder

2 tsp sugar

1-2 pieces Garlic

Salt to taste

1 tbs kasoori methi

½ chopped capsicum

4 serving spoon Oil

½ cup cream fresh cream

Coriander leaves for garnishing

Method:

To prepare stuffing, heat a pan, add milk and add saffron strand.

Mix it and allow milk to absorb saffron color

Add khoya, and fried cashew nuts and raisins.

Cut paneer into square shape of 2/2, divide the paneer pieces into another half of triangle shape.

Stuff khoya batter in between 2 pieces o paneer and dust them with cornflour

Heat nonstick pan on medium heat and shallow fry prepared stuffed paneer from both the sides till it turns light golden brown.

To Prepare Gravy, divide tamato, onion, ginger into four parts and boil them.

Drain the boiled water and peel off the tomatoes.

Bring the boiled vegetables to the normal temperature and prepare a paste in grinder.

Now strain the paste. And keep it aside.

Heat oil in heavy bottomed pan, add sesame seeds, garlic paste, chopped capsicum and sauté it.

Add turmeric powder, red chilli powder and tamato-onion paste sauté it for sometime

Now add shahi paneer masala, suger, salt and stir fry it for a while.

Add fresh cream and kasoori methi and stir fry it till it leaves oil.

Now pour 1 cup of water and and leave it for 1 minute

Serving Pour gravy into bowl and put stuffed paneer pieces and garnish it with coriander leaves

Samosa pinwheels

Samosa pinwheels

Ingredients:

Filling

250 grm potatoes boiled peeled and mashed

1 cup green peas boiled

1 teaspoon cumin seeds

2 green chili chopped

2 teaspoons coriander powder

½ teaspoon red chili powder

½ teaspoon garam masala

1 teaspoon mango powder

salt to taste

coriander leaves finely chopped

Dough

1 cup maida

2 tablespoons fine sooji

½ tea spoon salt

½ cup oil

cold water

for batter-

3 tablespoons maida

1/4 cup water

Oil to fry

Method

Dough

Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a wet cloth. rest15 minutes.

Filling

Mix all the ingredients for filling potatoes, cumin seeds, coriander, green chili, mango powder, salt and coriander leaves . Divide the in 2 parts

Making Pinwheels

Mix the 3 tablespoons all-purpose flour and ¼ cup water to make a thin batter. Set aside.

For a minute knead the dough before rolling it. Divide dough into two equal parts and roll each one.

Spread one part of the filling evenly over one of the rolled dough and slightly press it.

Roll the sheet gently, until it gets a proper firm log. Seal the end of the sheet by using water and roll the log gently 6-7 times this helps keeping together

With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick,

Press each pinwheel lightly.

Do the same with second sheet.

Heat oil in frying pan over medium heat.

Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take 3-4 minutes to cook. Repeat this process until all the pinwheels are cooked.

The crisp, delicious pinwheels are now ready to serve.

Banana kebabs

Banana kebabs

(Navratri special)

  Ingredients

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
sever green chutney......

Paneer tikka masala gravy

Paneer tikka masala gravy

Ingredients-

paneer marinade:

250 grm paneer

½ cup hung curd

¼ tsp turmeric powder

½ tsp garam masala powder

½ tsp red chili powder

½ tsp chaat masala powder

1 tsp ginger-garlic paste,

½ tsp ajwain

¼ tsp lemon juice

4-5 tbsp oil for frying paneer

½ tbsp gram flour

Salt to taste

For gravy-

2 large onion finely chopped

1 tsp ginger-garlic paste

1 medium capsicum chopped

¼ tsp turmeric powder

½ tsp kashmiri red chili powder

½ tsp cumin powder

½ tsp coriander powder

1½ tsp shahi paneer masala

1 tsp kasoori methi, crushed

2- 3 tbsp low fat cream

Salt to taste

1 tsp sugar

2 tbsp chopped coriander leaves

marinating paneer;

now add 4 tbsp of the hung curd in a bowl add ¼ tsp turmeric powder, ½ tsp garam masala powder, ½ tsp red chili powder, ½ tsp chaat masala powder, 1 tsp ginger-garlic paste, ½ tsp ajwain, ¼ tsp lemon juice and ½ gram flour. mix the marinade mixture very well. You can also add paneer cube to the marinade mixture.

cover the bowl with a lid paneer to get marinated for 30 minutes at room temperature

heat oil in a pan. add the marinated paneer cube. Turn over and saute so that each side gets browned and cooked well. saute till they are nice golden and crisp.

Gravy-

in the same oil, add ½ cup finely chopped onions.

stir very well and begin to saute the onions on a low to medium flame.

saute till the onions start turning golden.

next add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

now add ⅓ cup chopped capsicum/green bell pepper and slit 1 to 2 green chilies.

stir and saute for a minute.

now add all the dry spice powders - ½ tsp red chili powder ½ tsp cumin powder, ½ tsp coriander powder.

stir the dry spice powders very well with the rest of the mixture.

add the tomato-cashew paste. stir again.

also add the leftover marinade. stir and saute for 4 to 5 minutes.

now add 1 cup water. stir so that the water gets evenly mixed with the rest of the masala.

add salt as required. add ¼ to ½ tsp sugar or as required.

bring the gravy to a simmer for 4 to 5 minutes.

add the sauteed paneer

add ¼ tsp garam masala powder & 1 tsp kasuri methi

add 2 to 3 tbsp for fresh cream .

stir very well and then switch off the flame. check the taste

lastly add 1 to 2 tbsp chopped coriander leaves.

stir and serve paneer tikka masala hot with tandoori rotis, butter naan or chapatis or phulkas.