Spicy Stir Fry Prawns

Ingredients

1/2 kg prawns deveined and cleaned

For marinade

1 tsp cumin powder

1 tsp red chilli powder

1 tbsp lemon juice

salt to taste

To grind to a fine paste

5-6 cloves of garlic

1 " ginger

1 tsp cumin seeds

3-4 fried red chillies

3 cloves

1"cinnamon

1 tsp turmeric powder

For gravy

1 tsp mustard seeds

2 sprig curry leaves

3 green chillies roughly chopped

3 Tbsp tomato puree

1/2 cup coconut milk

2 tbsp milk

1 tsp sugar

salt to taste

2 tbsp oil

Method

• Heat water in a pan,add salt and cook the prawns till done
• Marinate the prawns with salt,lemon juice,cumin powder,red chilli powder and keep aside for 20 minutes
• Grind ginger,garlic,fried red chilli,cumin seeds,turmeric powder with little water to a smooth paste and then keep aside
• Heat oil in a pan, add mustard seeds, when it crackles add curry leaves, green chillies and fry for a minute
• Then add the paste and fry for 2-3 minutes till the raw smell of it goes off 
• Add tomato puree and fry for another 3-4 minutes till it forms a lump, then add sugar,salt,coconut milk,milk and mix well
• Add 1/2 cup water and allow it to boil, then add marinated prawns and mix well and close the lid and cook for 10 minutes and then garnish with coriander leaves and then serve hot with steamed rice

Lemony Walnut Cake(Eggless)

Ingredients

1 3/4 cup Maida

1 1/4 cup yogurt

1/2 cup powdered sugar

100 gms butter softened at room temperature

3 tbsp lemon juice

1 tsp lemon essence

Rind of one lemon grated

2 tsp baking powder

1 tsp soda bicarbonate

1/2 cup chopped walnuts

For the hot lemon sauce

3 tbsp sugar

3 tbsp lemon juice

3 tbsp water

Method

• Sift Maida,baking powder,soda bicarbonate into a bowl and then keep aside
• In another bowl, cream butter and sugar with the help of an electric beater, add yogurt,lemon juice,lemon essence,grated lemon rind and mix well
• Then add sifted maida little by little and mix it well with an electric beater and then add walnuts and mix well
• Grease a baking dish, pour the cake mixture into it and bake it in a preheated oven at 180 C for 40 minutes or till done 
• Cool it on a wire rack
• For the sauce heat water with sugar and stir till the sugar melts, then add lemon juice and stir for 2 minutes and then pour the hot sauce over the cake, let it cool then slice it and serve

Misal Pav

A Popular Maharastrian snack!

Ingredients

1 cup sprouted green gram(moong)

1 cup sprouted brown gram(matki)

1 tbsp red chilli powder

2 tsp tamarind pulp

3-4 tbsp oil

1 tsp mustard seeds

1 tsp hing powder

1 tsp turmeric powder

1 tsp cumin seeds

2 tsp coriander seeds

2 cloves

3 peppercorns

1' cinnamon

1/2 cup chopped onion

4-5 garlic cloves

1/2 cup grated coconut/ dessicated coconut

salt to taste

Other Ingredients

2 cups Chivada/pharsan

2 cups Sev

1 cup chopped tomato

1 cup finely chopped onion

½ cup chopped fresh green coriander

1 cup beaten curds

Slices of bread or Pav

Method

• Pressure Cook the sprouted pulses and then drain it and keep aside
• Grind cumin seeds,coriander seeds,cinnamon,peppercorn,cloves to a fine powder
• Heat 2 tsp oil, add onion, garlic and ginger and fry till translucent and then grind it along with dessicated coconut/grated coconut and little water to a fine paste and then keep aside
• Heat oil in a pan or kadai, add mustard seeds when it starts to crackle add hing, turmeric powder and fry for a minute
• Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
  
• Add cooked sprouts and add 2 cups water. 
• Bring it to a boil, cook on a low flame for 10 minutes.

To Serve the Misal

• Place a couple of spoonfuls of misal in a bowl. Top it with a spoonful of chivada/pharsan & Garnish with 1-2 tsp chopped onion, tomato, coriander , fresh curd and sev
• Add pav on a side dish. Your Misal Pav is ready to serve.

Methi Chaman Biryani

I had tried this recipe from sanjeev kapoor's book, and as usual his recipes are just amazing and delicious, i had done methi pulao before but this biryani was quiet different and much more tasty than that....

Ingredients

1/2 bunch fresh Fenugreek leaves(methi)

1 cup paneer cut into cubes

1/2 cup boiled sweet corn

1 1/2 cups Basmathi rice

1 cup yogurt

1 tsp turmeric powder

2 tbsp ginger-garlic paste

2 green cardamom

1 black cardamom

4 cloves

1 ' cinnamon

4 peppercorns

1/4 tsp saffron

1/2 cup warm milk

2 onions sliced

3 green chillies chopped

2 tbsp coriander powder

1 tbsp cumin powder

1 tsp red chilli powder

2 tsp garam masala powder

2 tbsp freshly coriander leaves chopped

2 tsp dry mint

3 tbsp ghee

salt to taste

Method

• Wash and soak basmati rice for 30 minutes,drain it and keep aside
• Heat 4 cups water in a pan, when it starts boiling add green cardamom,black cardamom,cloves,cinnamon,peppercorns and basmati rice and cook till 3/4th done,drain it and allow it to cool, mix salt and keep aside
• Soak saffron in warm milk and keep aside
• Mix together yogurt,turmeric powder,1 tbsp ginger-garlic paste in a bowl, add paneer and corn and mix well and then marinate it for 30 minutes
• Heat ghee in a pan,add onions,green chillies and fry till onion turns light brown, add remaining ginger-garlic paste and mix well and fry till the raw smell goes off
• Add methi and cook for 10 minutes stirring continuously, then add marinated paneer and corn,mix well, add coriander powder,cumin powder,red chilli powder and fry for 2 minutes
• Add salt,garam masala powder,coriander leaves,dry mint,salt and fry for 2 minutes, then switch off the flame and allow it to cool
• Add basmathi rice to it and mix well, sprinkle saffron milk over it 
• Switch on the gas again and cover and cook on a low flame for 20 minutes and then serve hot with raitha

Carrot-Coconut Cake

The other day i was surfing some blogs and i came across this carrot cake recipe and i found the ingredients of it quiet interesting and nice so i thought of trying it as soon as possible because i love carrot cake but i had never tried it before using buttermilk and dessicated coconut......, i would like to thanks laavanya from cookery corner for sharing this recipe(though i did slight changes as i used butter instead of oil and i didnt do any frosting for it as i wanted it to be simple) and i really enjoyed doing it, as well as having it.....so u all try it too.....
Ingredients
2/3 rd cup maida or (12 tbsp)
3/4 tsp baking powder
1/2 cup butter(softened at room temperature)
1/2 cup white sugar
a pinch of salt
1 egg
2 tsp vanilla essence
1/4 cup butter milk
3/4 tsp cinnamon powder

1 cup grated carrot
1/2 cup chopped walnuts
1/4 cup dessicated coconut
few walnuts for garnishing
Method

• Sieve maida,baking powder,salt,cinnamon powder and keep aside
• In a bowl, add egg,sugar,butter,vanilla essence,buttermilk and beat them with the help of an electric beater for 5-10 minutes
• Then slowly add sieved maida little by little and  beat it well with a electric beater till u get a smooth consistency
• Then add grated carrots,chopped walnuts,dessicated coconut and mix well with a spoon
• Grease a baking dish and pour the cake mixture into it,garnish it with walnut in the center and sides of it and bake it in a preheated oven at 180 C for 40 minutes or till done, cool it on a wire rack and then cut it and serve 

Butter Chicken

This recipe is prepared in different ways around the world,and its the most popular dish served in almost all indian restaurents which serves non-veg dishes and is liked by many as this gravy is little sweet,little tangy & little spicy too & is usually served with naan.... so this time i thought of preparing it at home instead of having it outside, and i found this quiet easy to prepare and we all enjoyed having this at home as well, so thought of sharing this recipe with u all too...

Ingredients
700 gms boneless chicken cut into thin long strips
2 tsp oil
Marinade for tandoori chicken
1 tbsp lemon juice
2 tsp freshly crushed peppercorn
1/4 cup hung curds
1 tsp tandoori masala powder
1 tsp coriander powder
2 tsp kashmiri red chilli powder
1 tbsp ginger-garlic paste
salt to taste 

For the gravy
3 cloves
1 'cinnamon stick
3 green cardamom
4 peppercorns
1 tbsp ginger-garlic paste
4-5 finely chopped green chillies
2 tomatoes pureed or(1 cup tomato puree)
2 tbsp honey
1 tbsp tomato ketchup
2 tsp kashmiri red chilli powder
1 tsp garam masala powder
1/2 cup fresh cream
1 tbsp crushed kasoori methi
1 tbsp cashewnut paste
2 tbsp finely chopped coriander leaves
2 tbsp butter
2 tsp oil
salt to taste

Method
For the tandoori chicken
Marinate the chicken with salt, pepper and lemon juice for 30 minutes
Add yogurt,red chilli powder,tandoori masala powder,coriander powder,ginger-garlic paste to the chicken pieces and marinate for 2 hours
Heat 2 tsp oil in a non stick pan, and shallow fry the chicken pieces in batches of 10 pieces each time till brown on both the sides and till its tender and then keep aside
For the gravy

• Heat butter,oil in a pan, add cloves,cinnamon,cardamom,peppercorns and fry for 1-2 minutes and then add green chillies and fry for another minute
• Then add ginger-garlic paste and fry till the raw smell of it goes off 
• Add tomato puree and fry till it leaves oil and forms a lump
• Then add red chilli powder,garam masala powder,kasoori methi,tomato ketchup,salt and fry for 2 minutes
• Add cashewnut paste,and 2 cup water and allow it to boil 
• Add honey and mix well, then add chicken pieces,cream,coriander leaves and bring it to a boil till the gravy is semi-thick 
• lastly garnish it with cream and serve hot with Naan
  

Masala Veggie Noodles

This noodles is very different from the other chinese noodles, i thought of trying it the indian way this time and it came out really well and enjoyed having it too with my family....so try out this recipe for a change if ur bored of having the same chinese style of noodles everytime..

Ingredients

1 packet hakka noodles

1 tsp turmeric powder

1 tsp mustard seeds

1 onion finely chopped

1 sprig curry leaves

5 slit green chillies

1 tsp red chilli powder

1/2 cup boiled peas

1/2 cup capsicum cut into thin long strips

1/2 cup carrot cut into thin long strips

2 tbsp finely chopped coriander leaves

1 tsp grated coconut

1 tsp lemon juice

salt to taste

2 tbsp oil

Method

• Boil the noodles in 4 cups of water with 1 tsp oil,salt till done, drain it, put oil and salt and mix well and then keep aside
• Heat oil in a pan,add mustard seeds, when it splutters add curry leaves,onion and green chillies and fry till translucent
• Now add vegetables,red chilli powder,turmeric powder,salt and mix well
• Lastly add grated coconut,chopped coriander leaves and lemon juice, mix well and cook for 2 minutes on a low flame and then serve hot

Eggless chocolate chip cookies

Ingredients

1 cup plain flour(maida)

1 tsp baking powder

60 gms butter(1/2 cup)

1/2 cup chocolate chips

1 tsp vanilla essence

2 tbsp rice flour

4 tbsp caster sugar or 1 cup brown sugar

Method

• Beat the butter and sugar very well with an electric beater until light and creamy, add vanilla essence and beat again
• Sieve the rice flour,baking powder,flour and keep aside
• Gently mix in the flour mix and chocolate chips with the butter mixture using a spoon to get a soft dough
• Shape into small rounds and flatten slightly with a wet fork
• place the cookies 1 " apart on a baking sheet and bake it in a preheated oven at 160 C for 15-20 minutes till golden or till done
• Cool it on a wire rack and serve hot

Tandoori Paneer Pizza

Here's a recipe of a yummy pizza which takes a little more time to prepare as compared to other pizzas but its worth ur hardwork as it tastes very delicious and  a perfect snack which can be had any time
Ingredients
For pizza base
2 cup Maida
2 tsp dry yeast
1 tsp sugar
1/2 tsp salt 
For the tomato sauce
4 tomatoes 
2 bay leaf
4 peppercorns
1 onion finely chopped
1 tsp garlic chopped
2 tbsp tomato puree
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp olive oil
salt to taste
For Tandoori paneer
1 cup paneer cut into small cubes
1/4 cup capsicum cut into small cubes
1/4 cup tomatoes(deseed) cut into small cubes
1/4 cup onions cut into small cubes
1 tbsp fresh cream
1/2 cup hung curds
1 tsp chilli powder
1 tsp roasted kasoori methi
2 tsp ginger-garlic paste
1 tsp garam masala powder
2 tbsp butter
salt to taste
Other ingredients
1 cup grated mozzarella cheese
1/4 cup capsicum cut into thin long strips
Method
For pizza base

• In a small bowl put yeast,sugar and warm water and mix  and keep aside for 5 min till frothy
• In another big bowl add yeast mix, salt , maida and and enough water to make a smooth dough
• Cover with lid or cling film and keep it in a warm place for 2 hours so that the dough becomes double its size

For tomato sauce

• Blanch the tomatoes in boiling water, peel and cut into quarters and deseed it and then chop them finely and keep it aside
• Heat olive oil in a pan,add bay leaf,peppercorns and saute for a few seconds
• Add onion,garlic,and fry for few minutes, add tomatoes and and fry on a low flame for 10-15 minutes untill the sauce reduces a little
• Add tomato puree,tomato ketchup,sugar,salt and simmer for some more time
• Finally add oregano and mix well, switch off the flame and then discard the bayleaf and peppecorns and take out the sauce in a bowl and then keep aside

For tandoori paneer

• Marinate the paneer,capsicum,tomatoes with curds,garam masala powder,kasoori methi,ginger-garlic paste,red chilli powder and salt for 30 minutes
• Heat butter in a pan,add the onion and fry till translucent,then add the marinated paneer mixture and fry on a low flame for 10 minutes
• Add fresh cream and mix well and fry for couple of minutes and then take it out in a bowl and keep aside

For the Pizza

• Knead the dough again and then Divide the pizza dough into equal portions and roll out each portion into a round semi-thick circle and put this in a greased pizza pan and then prick the rolled dough with fork
• Spread the tomato sauce on it evenly and then spread the 2 tbsp paneer mixture on it evenly and then top it up few capsicum strips and with grated mozzarella cheese
• Bake the pizza at 180 C for 10 min or till the cheese melts and base becomes golden brown,repeat the same procedure for the rest of the dough and filling and then serve hot

(if the tomato sauce is remaining u can store & refrigerate it in a air tight container for 5-6 days atleast and use when required)

Crispy Chakli

Hi today i am posting this recipe which is every one's favourite snack .....U will just love it when you try it out yourself....This is one of the best recipes :)

Ingredients

1/2 cup urad dal

2 cups rice flour

1 tbsp ghee
2 1/2 cups water

salt as required

3 tsp white til seeds

1/2 tsp cumin seeds

Method

• Dry Roast urad dal till light pink and it leaves out nice aroma.
  
• Now Grind this to a fine powder and sieve it and and keep aside.
  
• Now take a mixing bowl mix sieved urad dal flour , rice flour, white til, cumin seeds, salt.
  
• Heat 2 1/2 cups of water and put 2 tsp ghee and heat this water until small boils comes out and put this in the sieved flour and mix to get a smooth dough.
  
• Now take a chakli press press to make a round shape onto a paper and deep fry in oil till crisp and brown.

Sweet Appe

Ingredients
2 cups Semolina(Medium rava)
1 cup jaggary(crushed)
1/2 cup poha 
2 cups of grated coconut
a pinch of salt
1/2 tsp cooking soda
oil for greasing and shallow frying
Method

• Wash and soak semolina in water for 15 minutes,drain it completely and keep aside
• Grind the semolina along with jaggary,grated coconut, poha salt with little water to a semi-thick,fine paste(should be a dropping consistency)like that of a dosa batter.
  
• Add cooking soda to the batter and mix well, then keep aside for 30 minutes
• Heat the tawa used for making appe & add little oil in each,mix the batter well and then pour 2 tsp of the batter in each when its hot. When it is fried from one side, turn with the help of a spoon & cook on other side till golden brown
• Repeat the same procedure for the rest of the batter and then Serve hot or cold with butter

Thika Mirchi Ka Salan

Ingredients

5-6 Green chillies(large size)

1 onion chopped

1 " ginger

7-8 cloves of garlic

2 sprig curry leaves

2 tbsp white sesame seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 tbsp roasted peanuts

4-5 fried red chilli

1 tsp mustard seeds 

1 tsp turmeric powder

2 tbsp tamarind pulp

2 tbsp milk

salt to taste

2 tsp oil

Method

• Wash and cut the green chillies into halves and deseed them and then keep aside
• Dry roast sesame seeds,cumin seeds,coriander seeds,peanuts for 2-3 minutes and then grind it along with red chilli,garlic,ginger with little water to a smooth paste and keep aside
• Heat oil in a pan, add mustard seeds,when it crackles add curry leaves, onion and fry till it becomes translucent
• Add turmeric powder,masala paste,salt and fry for 5-6 minutes, then add milk and 1 1/2 cup water and bring it to a boil
• Add tamarind pulp,green chillies and mix well
• Cover and cook till the gravy is semi-thick and the green chillies and cooked
• Garnish it with some curry leaves and serve hot with rice

Pindi Chhole

This is one of sanjeev kapoor's recipes which is perfect and tastes good with puri or bhatura or just plain rice

Ingredients

1 1/2 cups chickpeas(kabuli chana)

1 tbsp tealeaves

2 med size tomatoes finely chopped

4-6 slit green chillies

1 tsp turmeric powder

1 tsp cumin seeds

1 tsp pomogranate seeds

2 tsp ginger paste

1 tbsp cumin powder

1 tsp red chilli powder

1 tbsp garlic paste

1 tsp garam masala powder

2 tbsp coriander powder

1 tsp amchur powder

salt to taste

coriander leaves for garnishing

2 tbsp oil

Method

• Wash and soak chickpeas in water overnight,tie the tealeaves in muslin cloth to form a bundle and then keep aside
• Drain chickpeas and pressure cook it with 6 cups of water,tealeaves tied in muslin cloth,salt for 20 minutes or till its cooked completely
• After the chickpeas is cooked drain it but reserve the water for the gravy
• Dry roast cumin seeds and pomogranate seeds and then grind it to a fine powder and keep aside
• In a bowl mix coriander powder,amchur powder,cumin powder,red chilli powder,turmeric powder,and keep aside
• Heat oil in a pan,add slit green chillies and ginger-garlic paste and fry till the raw smell goes off, add the mixed spice powder and fry for 1-2 minutes on a low flame
• Add tomatoes and fry till it gets mashed, then add chickpeas,salt and the water(which was reserved for the gravy) and cook on a high flame for 5-10 minutes 
• Add garam masala powder, roasted cumin seeds powder,roasted pomogranate seeds powder and bring it to a boil till the gravy is semi-thick
• Lastly garnish it with coriander leaves and serve hot with bhatura or puri

Quick & Soft Idli

Here's the recipe of idli which doesnt require any grinder or a mixer,its so much easy & quick  that u can prepare it within 10 minutes and yet it will be soft like a sponge and u can enjoy having this tasty idli any time of the day and very healthy of course

Ingredients(makes 10-12 idlis)

1 cup semolina(Medium rava)

1 cup fresh curds

1 tsp grated ginger

3-4 chopped green chillies

2-3 chopped cashewnuts

salt to taste

1 tsp fruit salt(eno)

1 tbsp ghee

Oil for greasing the idli moulds

Method

• Beat the curds and keep aside
• Heat ghee in a pan, when it melts add semolina and keep stiring continuously on a low flame it till it gives out a nice aroma, keep aside and allow it to cool
• In a bowl, add salt,green chillies,ginger,cashewnuts,curds,semolina and mix it well, add a little water if requried  to form a dropping consistency
• Add water to a steamer and let it boil, when it starts boiling, add fruitsalt to the idli batter and mix well
• Pour 1-2 tbsp in each greased idli moulds and place the idli stand in the steamer, cover and cook for 5-10 minutes or till done and serve hot with sambar or any chutney of ur choice

Rich & Creamy Jain Paneer Makhani

This recipe is called jain paneer makhani as its specially prepared for those people who do not prefer to have onion or garlic in any of the dishes they have ....keeping their preferences in mind few restaurents prepare such tasty dishes without making use of these ingredients......Usually i prepare this dish with garlic but this time thought of making this way and it was very delicious and quiet simple..


Ingredients
10-12 cubes of paneer
4-5 roughly chopped green chillies
2 cinnomon stick
4 cloves
1 bay leaf
3 green cardamom
1 star anise
3 tbsp cashewnut paste
2 tbsp fresh cream
1 tsp garam masala powder
1 tsp cumin powder
3/4 cup tomato puree
2 tbsp grated ginger
1 tsp coriander powder
1 tbsp roasted kasoori methi
1 tsp red chilli powder
1 tbsp honey/ sugar
salt to taste
3 tbsp finely chopped coriander
2 tsp oil
Method

• Heat oil in a pan, add cloves,bayleaf,star anise,cinnamon,cardamom,grated ginger,green chillies and fry for 1-2 minutes
• Then add tomato puree and fry till the raw smell goes off and it leaves oil
• Add cumin powder,red chilli powder,coriander powder,Roasted kasoori methi,garam masala powder,salt and fry for 2-3 minutes on a low flame
• Add cashewnut paste and 1 cup of water and mix well and bring it to a boil
• Add honey,cream,and stir well, add cubed paneer and coriander leaves and cook for 2 minutes and then serve hot with roti

Punjabi Aloo Samosa

Samosas……those delightful tasty savory patties are one of India’s most popular snack,you can make Samosas in so many different way and shapes & size and so i thought of making the easiest of all and i.e simple potato samosa as i was trying it for a first time and they are always appetizing whichever way u do it... Served with tea, they form the basis of the perfect snack.

Ingredients

For the dough

2 cups Maida

1 tbsp gramflour

2 tbsp hot oil/ghee

a pinch of cooking soda

salt to taste

For the stuffing

3-4 boiled potatoes roughly chopped(small pieces)

1/2 cup boiled green peas

2 tbsp freshly chopped coriander leaves

1 finely chopped onion

5 finely chopped green chillies

1 tbsp ginger-garlic paste

1 tsp red chilli powder

1 tsp cumin seeds

1 tsp coriander powder

few finely chopped curry leaves(optional)

salt to taste

1 tbsp lemon juice

2 tsp oil

Other ingredients

oil for deep frying

Method

For the dough

Take the bowl, add gramflour,salt,cooking soda,maida, hot oil and enough water to make a stiff dough and then keep aside

For the stuffing

• Heat 2 tsp oil in a pan, add cumin seeds,green chillies and fry till cumin seeds turns brown
• Then add ginger-garlic paste and fry till the raw smell goes off and then add chopped onion and fry till translucent
• Add curry leaves,red chilli powder,coriander powder,salt and fry for 1-2 minutes and then add chopped potatoes,green peas and mix well and then finally add coriander leaves,lemon juice and mix well,and then keep aside in a bowl

For the samosa

• Divide the dough into equal portions, Take one portion of the dough and roll it into a round semi thick like that of a chapathi
• cut into half,apply litter water on the edges, make a cone out of it, put the 2 tbsp stuffing, close by crimping the edges
• Likewise repeat the same procedure for the rest of the dough and filling
• Heat oil in a pan, when its hot, deep fry the samosa on a medium flame till golden brown and crisp on both the sides,drain onto an absorbent paper and serve hot with green chutney

(Adding gramflour and hot oil to the dough makes the samosa more crisp and keeps it that way for a long time)

Gobi-Paneer Masala

Here's a simple hot & spicy dish which doesnt require onion or garlic yet can be very delicious & mouth watering...

Ingredients

1 medium cauliflower cut into med size florets

6-7 paneer cubes

1 tsp cumin seeds

1 tbsp crushed kasoori methi

5 tbsp tomato puree

2 sprig of curry leaves

3 tbsp tomato ketchup

5 green chillies chopped

2 tsp grated ginger

1 tsp coriander powder

2 tbsp finely chopped coriander leaves

1 tsp garam masala powder

1 tsp red chilli powder

salt to taste

4 tsp oil

Method

• Parboil the florets in 2 cups of water for 4-5 minutes and then drain it and keep aside
• Heat 2 tsp oil and shallow fry the cauliflower till golden brown and crispy and then keep aside, in the same oil shallow fry the paneer cubes till golden brown and keep aside
• In the same pan add 2 tsp oil,then add cumin seeds, when it changes colour add green chillies,ginger,curry leaves and fry for 1 minute
• Add tomato puree and fry till it forms a lump & leaves oil and then add garam masala powder,coriander powder,red chilli powder,kasoori methi and fry on a low flame
• Add tomato ketchup and fry for 2 minutes and then add 1 cup of water and bring it to a boil 
• Add cauliflower,paneer and mix well and close the lid and cook for 5 minutes
• Lastly garnish it with chopped coriander leaves and serve hot with roti

Grilled Capsicum Toasties

This sandwich is ideal for breakfast if u dont prefer oily and heavy breakfast in the morning.....its quiet healthy,spicy and tasty...

Ingredients

10 slices of bread

1 cup chopped capsicum

1/2 cup grated paneer

1 tbsp chopped spring onion whites

2 tsp chopped spring onion greens

2 tbsp finely chopped green chillies

1 tsp freshly crushed peppercorns

2 tbsp tomato ketchup

2 tsp chilli sauce

2 tsp finely chopped garlic

2 tsp grated mozeralla cheese

salt to taste

2 tsp oil

Butter for grilling

Method

• Heat oil in a pan, fry the spring onion whites,garlic,green chillies for 2-3 minutes
• Add capsicum,paneer,and fry for a while for 2 minutes
• Add tomato ketchup,chilli sauce,salt,pepper,cheese and fry till the cheese melts and lastly add spring onion greens and mix well,switch off the flame and take it out in a bowl 
• Take a slice of bread and apply this filling evenly on all the sides and then top it up with another slice and brush butter over it
• Apply butter on the grill and toast the sandwiches for 2-3 minutes till crisp and golden brown on both the sides and then cut it into halves
• Repeat the same procedure for the rest of the slices and serve immediately

Chicken curry

Ingredients

1 kg curry cut chicken

3 chopped green chillies

1 onion finely chopped

2 tomatoes finely chopped

1 tsp coriander powder

7-8 garlic cloves

1 ' ginger chopped

1 black cardamom

3 tsp oil

salt to taste

2 Tbsp ghee

2 tbsp finely chopped coriander leaves for garnishing

For marinade

1 tsp white pepper powder

1 tsp garam masala powder

1 tsp red chilli powder

1/2 cup hung curds

1 tsp turmeric powder

a pinch of hing powder

salt to taste

For tempering

4 chopped green chillies

2 sprig of curry leaves

Method

• Marinate the chicken with the ingredients listed under marinade and keep aside
• Heat 2 tsp oil, fry half of the chopped onion,garlic cloves,chopped ginger,black cardamom till light brown and then grind with little water to a fine paste
• Apply this paste to the marinated chicken and refrigerate for 1 hour
• Heat ghee in a pan,add the remaining chopped onions,3 chopped green chillies and fry till light brown in colour
• Add coriander powder,chopped tomatoes,salt and fry for 5-6 minutes
• Add the marinated chicken,1/4 cup water and close the lid and cook till the chicken is tender and gravy is semi-thick
• For tempering heat 1 tsp oil fry green chillies,curry leaves for 1-2 minutes and then add this to the gravy and lastly garnish it with coriander leaves and serve hot with steamed rice

Stir Fry Butter Garlic Mushrooms

Here's a easiest mushroom recipe which has nice flavours in it and one can make within seconds

Ingredients

10-12 mushrooms cut into quarter

7-8 cloves of garlic finely chopped

4 green chillies chopped

2 tsp red chilli flakes

1 tbsp light soya sauce

3 tsp butter

salt to taste

Method

• Heat butter in a pan, when it melts add garlic and green chillies and fry till light brown in colour
• Add mushrooms and mix well, close the lid till mushrooms are cooked
• Add light soya sauce,salt and chilli flakes, mix well and then fry for 2 minutes and then serve hot

Spicy Jeera Aloo Paratha

Ingredients

For the dough

3/4th  cup wheat flour

1/2 cup maida

1 tsp sugar

1 tbsp ghee

salt to taste

For the stuffing

2 tsp cumin seeds

3 boiled & mashed potatoes

4-5 green chillies finely chopped

1 sprig of curry leaves finely chopped 

1 tbsp finely chopped coriander leaves

1 tsp lemon juice

a pinch of sugar

salt to taste

1 tsp oil

Method

For the dough

• In a bowl, add maida,wheat flour,salt,ghee,sugar and enough water to knead a soft dough and cover and keep aside for 30 minutes

For the stuffing

• Heat oil in a pan add cumin seeds,when it splutters add green chillies,coriander leaves,curry leaves, and fry for 2 minutes
• Add salt,sugar,lemon juice and mix well and fry for another minute
• Then add this to the mashed potatoes and mix well and keep aside

For the paratha

• Divide the dough and stuffing in equal portions and keep aside
• Now take one portion of the dough and flatten it and then add one portion of stuffing in the center Gather edges and roll out into a thick parantha 
• Heat a tawa, put a tsp of oil and then fry the parathas till golden on both the sides, repeat the same procedure for the rest of the dough and stuffing 
• Serve hot with fresh curds

Chana upkari and Masala Poha

This one of the classic combo in everyhold that you will simply love ...simple and delicious too :)

Ingredients
2 cups white chickpea
1 cup cubed potatoes
3-4 green chillies chopped
1 tsp hing powder
1/2 cup grated coconut
2 tbsp finely chopped coriander leaves
salt to taste
For the tempering
1 tsp urad dal
4-5 fried red chillies broken into halves
1 tsp mustard seeds
2 sprig of curry leaves
2 tsp oil
Method

• wash and soak chickpea with water overnight and then drain it and keep aside
• Pressure cook the chickpea with cubed potatoes,green chillies  with 3 cups of water or( until chickpeas are soaked in it ) till 2 whistles
• Remove the lid and then add 1 cup of water,salt,coriander leaves and mix it well and bring it to a boil
• For the tempering heat oil in a pan, add fried red chillies,urad dal,mustard seeds and fry and then add curry leaves when it starts spluttering and then add this to the chickpea and then mix it well
• Bring it to a boil, add hing powder,coconut and mix it well,cook for 2-3 minutes and then serve hot with Masala poha 

Masala Poha

Masala Poha

Ingredients
3 tsp Coriander seeds
2 tsp Jeera
1 tsp salt
Medium ball of Jaggary Crushed
5-6 Red Chillies (Bedagi) 
For tempering
Mustard seeds 1 tbsp
curry leaves    2 sprigs
Method

• Grind all the above ingredients to a fine powder and take it out in a bowl .
• Now add half cup grated coconut and mix till coconut gets blended well with the above masala.
• Temper the above masala by heating oil .
• Add musturd seeds when it starts to splutter, add 2 sprigs of curry leaves and fry till it gets little crisp.
• Now add this to the above masala and Mix well .
• Take 1 cup of paper thin poha just sprinke little water over it and then add 3 tbsp of this  masala and mix till masala gets blended to the poha giving it a ting of orange colour.
• Serve this with Sweet Potato Upkari, Sweet Potato Bajo, Chana Upkari .
  

Crunchy Cheese Bread tartlets

I got this recipe from tarla dalals website and it was just a perfect tea time snack and quiet healthy too as it doesnt require much oil  and made without onion or garlic...so try and enjoy this lip smacking dish and am also sending this to sunday snacks with bread event  hosted by priya of priya's easy and tasty recipes

Ingredients

10 white bread

4 green chillies chopped

2 tbsp finely chopped coriander leaves

1 can cream style corn

1/4 cup finely chopped capsicum

1 tsp lemon juice

2-3 tbsp grated mozeralla cheese

1 tbsp tomato ketchup

salt to taste

1 tsp oil 

Butter as required

Method

• Discard the sides of the bread and cut into round shape with the help of a cookie cutter, roll each with the rolling pin and apply butter on both the sides and keep it in a baking tray
• Bake in a preheated oven at 180C for 5-10 minutes or till crisp on both the sides and then keep aside
• Heat oil in a pan, add green chillies,coriander leaves,capsicum and fry for 2-3 minutes 
• Add the corn and fry till the water is absorbed and then add salt and lemon juice and then switch off the gas and keep aside in a bowl
• Take one slice of crispy bread and spread the corn filling on it evenly,top it up with grated cheese and tomato sauce and serve immediately(as the bread wont remain crispy for a long time when u add the filling to it)

Kathi Roll

Ingredients

For the dough

1 cup Maida

2 tbsp softened butter

1/2 tsp cornflour

1/4 tsp cooking soda

1/2 tsp sugar

salt to taste

For the filling

10-12 mushrooms sliced

1 onion finely chopped

5-6 cloves of garlic finely chopped

1 ' ginger grated

2 tbsp cream

1 tomato finely chopped

1 tbsp coriander-cumin powder

2 tsp pav bhaji masala powder

3 green chillies finely chopped

1/4 cup tomato puree

1 tsp sugar

1 tbsp crushed kasuri methi

2 tbsp finely chopped coriander leaves

salt to taste

2 tsp oil

other ingredients

1/2 cup cheese dip or eggless mayonnaise

Method

For the dough

• Sieve Maida,soda,cornflour,salt and keep aside
• Take a bowl add the maida mix,softened butter,sugar and enough water to knead a soft dough
• Cover the dough with wet muslin cloth and keep aside for half an hour

For the filling

• Heat oil in a pan, add onion,ginger,garlic,green chillies and fry till the onion become translucent
• Add tomato and fry till it gets mashed,then add coriander-cumin powder,pav bhaji masala powder,salt,tomato puree and fry well till the raw smell goes off
• Then add kasuri methi,sugar and mix well
• Add mushroom and mix well,lastly add cream,coriander leaves,2 tbsp water and cook for 2-3 minutes and then keep aside in a bowl

For The roll

• Divide the dough in equal portions
• Take one portion,dust it with dough and roll it in a round shape as thinly as possible
• Heat a tawa and fry the roti on both the sides till light brown spots appear
• Repeat the same procedure for rest of the portions
• Take one roti and apply cheese dip or eggless mayonnaise evenly and then spread the filling evenly and then roll it and wrap it with aluminium foil,repeat the same with the rest and then serve hot

Sweet Corn Pakoda

There was some left over sweet corn after making those kababs so just thought of making an usual dish with these lovely looking corns.....so i tried these pakodas and it was just yummy and it tasted just perfect and u could just make this within few minutes whenever u have unexpected guests ...and am sure they will definitely love the sweet & spicy combination of it....

Ingredients

2 cup frozen sweet corn

2 tbsp chopped coriander leaves

2-3 finely chopped green chillies

4 tbsp gram flour

1/2 tsp rice flour

1 finely chopped onion

1/4 tsp soda

1/2 tsp red chilli powder

salt to taste

oil for deep frying

Method

• Boil the sweet corn with water for 5 minutes in a microwave and then drain the water completely
• Mix sweet corn with coriander leaves,chopped onion,red chilli powder,green chillies,salt and gram flour, soda, rice flour and mix well to a sticky mixture. Sprinkle little water if required.
• Heat oil in a pan, and when its hot drop spoonful of mixture in small batches and fry till golden brown and crisp and then serve hot with ketchup

Bhutte ke kabab

This is yet another interesting recipe of Nita Mehta which everyone at home enjoyed having at tea time..

Ingredients

1 cup grated sweet corn

2 Med size potatoes boiled and grated

1 onion chopped

2 green chillies finely chopped

2 tbsp freshly chopped coriander leaves

1/2 tsp dry mint

1/2 tsp garam masala powder

1/2 tsp pepper powder

1 tbsp lemon juice

2 tbsp  roasted gram flour

3 tbsp oil for shallow frying

Method

• Heat 1 tbsp oil in a pan,add onions,green chillies and fry till transparent, then add garam masala powder,pepper powder,lemon juice,dry mint,coriander leaves and fry for a 2-3 minutes
• Add corn,potatoes,salt and mix well,and fry for a couple of minutes and then switch off the flame and then add roasted gram flour and mix well and allow it to cool in the refrigerator for an hour
• Divide the filling into equal portions
• Press each portions of the mixture into sausage-shaped kababs on the skewers, making a long kabab of it and keep it aside
• Heat a tawa and  shallow fry the kabab with oil till golden brown on all the sides and then serve hot with chutney

(u can even grill it in the oven at 180 C for 10 minutes)

Madgane(A sweet Made With Jaggery)

This is a very yummy sweet dish which my mom makes on special occasions  like ugadi and serve with Ras vada and we all enjoy having it..so thought of just sharing this sugar less recipe with you all :)

Ingredients
1/2 cup bengal gram dal
1 Med size piece of jaggary(size of a small ball) grated
2 cups of coconut milk
2 tsp green cardamom powder
10-15 fried cashewnuts
a few raisins
Method

• Roast the bengal gram dal for a while and then pressure cook it with 1 cup of water until mashed
• Add grated jaggary,coconut milk to it and bring it to a boil 
• Then add fried cashewnuts(broken into halves),raisins,cardamom powder and mix well and then serve.
• Serve with Madgane 

Honeyed Mushroom With Sesame

Ingredients

10-15 mushroom cut into halves

2 tsp honey

3 slit green chillies

1/4 cup spring onion greens 

1 tbsp oil

For marinade

2 tbsp ginger-garlic paste

1 tbsp lemon juice

3 tsp dark soya sauce

2 tsp chilli flakes

2 tsp white sesame seeds

1 tsp freshly crushed peppercorns

salt to taste

Method

• Marinate the mushroom with the ingredients listed under marinade for 15 minutes
• Heat oil in a non-stick pan and add the marinated mushroom and fry till the mushrooms are tender
• Add green chillies,honey and fry for another 2 minutes and lastly add spring onions and garnish it with white sesame seeds 
• Serve hot with rice