Wednesday, November 30, 2011

Achari Broccoli with Paneer

Time for Radhika's "Blog Hop Wednesday Week-10". Today I am paired with Monica @ "Sin-a-mon". She has many tasty dishes at her space. I picked "Achari Broccoli" from her blog. I never cooked broccoli as a side dish. This suits me very well. I find a way to treat my family with a healthy and tasty side dish. I replaced pumpkin with paneer. So here I go.....!!!

Broccoli(cut into florets)
    250 gms
Paneer/Cottage Cheese(cubes)
    150 gms
    2 (Chopped)
Tomato(cut into chunks)
    1 Big
Turmeric Powder
    1/4 tsp
Dhania Powder
    1 tsp
Amchur Powder
    1/2 tsp
Red Chilly Powder
    1/4 tsp
    1 Tbsp
    1 tsp
(Fenugreek seeds,
Cumin Seeds.
Mustard Seeds,
Fennel Seeds,
Nigella Seeds)
    As per Taste

* Boil one cup of water. Add Broccoli florets and cook for about two to three minutes.
* Drain out the water.
* Heat oil in a pan. Temper it with panchforan. Let them crackle.
* Add onions. Cook until they turned pink and transparent.
* Add turmeric powder, chilly powder, dhaniya powder and amchur powder. Cook for a minute.
* Add Blanched Broccoli and mix very well.
* Add tomato and paneer cubes.
* Mix very well and cook for about two to three minutes.
* Switch off the fire. Achaari Broccoli with Paneer is ready to be served with roti or Parantha. 

Monday, November 28, 2011

Kesar Paneer Kofta


I watched this kofta curry on a Cookery TV Show & it has been in my mind since so long. Yesterday, when my cousin & her family visited our place after a long time, I prepared this curry for dinner.  It came out very tasty.....  


Grated Paneer/Cottage cheese  1 bowl
Cashew Powder                         2 spoons
Cloves                                        2-3
Bay Leaf                                     1 
Cornflour/Maida                        3 spoons
Curd                                           2 spoons                                 
Cream                                        1/2 bowl
Cinnamon                                  1 small stick
Saffron                                       1/4 tsp
White Pepper Powder                1/4 tsp
Finely Chopped Pistachio         1 spoon
Finely Chopped Almonds          1 spoon
Oil                                              For Deep Frying  + 1 tbsp
Salt                                            As per taste

*  In a bowl combine grated paneer, salt, cornflour/Maida and white pepper powder.
*  Mix very well. 
* Make lemon size balls out of the mixture. Flatten each ball and stuff it with chopped pistachios and almonds. 
* Close the balls neatly.
* Heat sufficient oil in a deep bottom pan and deep fry the koftas.
* Now, In another pan heat 1 tbsp of oil, add bay-leaf , cloves, cinnamon and saute for a minute.
* Add ginger garlic paste saute it for two minutes or until the raw smell goes out.
* Add curd, cream, saffron (diluted in milk), salt, white pepper powder and cashew powder. Stir. 
* Cook the gravy until it gets thickens. Switch off the fire.
* Place Koftas in a serving dish. Pour over the gravy. Garnish with saffron strands and serve.

 Sending this to Radhika @Tickling Palates

 and Kavi'sEdible Entertainme

Thursday, November 24, 2011

Khajoori Rolls

A Nutritious and easy to make winter delight. 


    1 Bowl
Poppy Seeds
    2 Spoons
Cashews(Coarsely Ground)
    2 Spoons
Cardamom Powder
    1/2 Spoon
Pure Ghee
    1-2 Spoons
Almonds(Coarsely Ground)
    2 Spoons
Coconut Powder
    2 Spoons

* Heat Ghee in a non-stick pan.
* Add poppy seeds, cardamom powder and coconut powder.
* Saute for two to three minutes.
* Add dates/khajoor and mix well.
* Cook on slow flame for five minutes. Stirring continuously. 
* Now add coarsely ground cashews and almonds. Mix well.
* Switch off the fire.
* Slightly cool the mixture.
* Grease hands and take a chunk of the mixture and roll into a thick roll.
* Now sprinkle some coconut powder on a silver foil sheet and place the roll to cover with.
* Close the ends.
* Let it set for 15 minutes in Refrigerator. 
* Cut into slices and serve.

Sending this to Radhika forWinter Carnival

Saturday, November 19, 2011

Chatpati Khajur Tikki


    2 Spoons Finely Chopped
Raw Banana
    1 Big (Grated)
    1 (Chopped)
    1 Spoon (Grated)
    1 Spoon (Chopped)
Roasted Chickpeas Powder
    3 Spoons
Green Chilly
    1 Spoon (Chopped)
Fresh Mint
    2 Spoons (Chopped)
    2 Spoons (Chopped)
Red Chilly Powder
    1/2 tsp
Chaat Masala
    1/2 Spoon
Roasted Peanuts
    1/2 Bowl (Grinned)
Fresh Coriander
    1 Spoon (Chopped)
    1 Spoon (Chopped)
    For Deep Frying
    As per taste

* In a mixing bowl combine grated raw banana, carrot, dates, onion, ginger, green chilly, mint, garlic and crushed peanuts.
* For seasoning add salt, red chilly powder, and  chaat masala.
* Add  roasted chickpeas powder/Bhuna chana powder and fresh coriander. Mix very well.
* Now take small amount of mixture. Shape into medium size tikki.
* Heat sufficient oil in a deep  bottom pan.
* Deep fry the tikkis till they turn golden brown in color from both sides.
* Chatpati Hot Khajur Tikkis are ready to be served with green chutney and tomato ketchup.
* Enjoy with a cup of tea.                  

sending this to Priya's Veggie/Fruit A Month Event hosted by Archana @ The Mad Scientist's Kitchen
and to Julie's Christmas Delicacy Event

Wednesday, November 16, 2011

Mirchi Pakoda

For this week I am hopping with Kalyani of "Sizzling Tastebuds" for Blog Hop Wednesday- Week 9. She's having a wonderful blog with events, various cuisine and tasty dishes. It was really difficult to select a one.
I picked "Mirchi Bajji" from her blog as these mirchis are very much in season. And these chillies are apt for this chilling season. :)


Besan/ Chickpeas Flour
    1 Cup
Rice Flour
    2 Tbsp
Big and Thick Green Chilli
Boiled Potato
Red Chilli Powder
    1 tsp
Dhaniya Powder
    1 tsp
Green Chilli Finely Chopped
    1/4 tsp
Amchur Powder
    1 tsp
Roasted and Crushed Fennel Seeds
    1 tsp
Turmeric Powder
    1/4 tsp
Garam Masala
    1/2 tsp
Paneer/ Cottage Cheese
    2 Tbsp
Fresh Coriander(chopped)
    2 Tbsp
    For Deep Frying
    As Per Taste


* Wash and pat dry the chillies.
* Slit them in lengthwise and discard the seeds.
* Keep aside.

For Stuffing
* Mash the boiled potatoes with grated paneer.
* Add in salt, a pinch of turmeric powder, dhania powder, green chilly, red chilly powder, amchur powder,
   fresh coriander leaves, hing, fennel powder and garam masla. Mix very well. Check the seasoning.
* Fill the mixture in Mirchi properly  and keep them aside.

For Batter
* Mix besan, and rice flour.
* Add salt, a pinch of turmeric powder, 1/8 red chilli powder  and mix very well.
* Add water to make thick paste.
* Heat sufficient oil/Mustard oil in a deep fry pan.
* Dip the stuffed mirchi in besan batter and fry in hot oil on low flame till they turn crispy from both sides.
* Prepare other mirchi pakodas in the same manner.
* Serve hot with green and tamarind chutney and a cup of tea.

Sending this to Radhika for Winter Carnival


Thursday, November 10, 2011

Amritsari Chole with Paneer Kulche

Today is a holiday on account of Guru Nanak Dev Jee's Birthday and Kartik Purnima. A big and auspicious day for Indians. 
On a holiday everybody needs special instead of regular food. Therefore, I planned my holiday one day before and made this wonderful Punjabi Chole Kulche, in Amritsari style, today.  They came out very tasty and hubby & my children enjoyed a lot. 

Amritsari Chole

Boiled Chickpeas                  2 cups
Finely chopped Onions         1/2 bowl
Finely chopped ginger          1 Spoon
Finely chopped green chilly  1 Spoon
Chopped Tomato                  1/2 bowl                                    
Red chilli powder                  1/2 spoon
Turmeric powder                   1/2 tsp
Chana Masala                       1 tsp
Garam Masala                      1/2 tsp
Fresh Green Coriander        1-2 tsp
Salt                                        As per taste


* Put boiled chickpeas in a pan with some water in it.
* Add onions, ginger, green chilly and chopped tomatoes.
* Add turmeric powder, red chilly powder and chana masala. 
* Add tamarind pulp, garam masala and fresh coriander.
* Cook for 4-5 minutes.
* Switch off the fire. Amritsari Chole is ready to serve with Kulchas.

Paneer Kulcha

APF/Maida                    1 cup                                             
Baking Powder              1/2 tsp
Curd                               1/2 cup
Grated Paneer               200 gms
garam masala                1/2 tsp
Chaat masala                1/2 tsp
Chopped ginger            1/2 tsp
Chopped green chilly   1/2 tsp
Fresh coriander            1/2 tsp
Jeera/cumin seeds       1/2 tsp                                   




*Prepare dough with flour, baking powder and curd.       
* Allow it to rest for 2 hours.
* Divide the dough into equal parts and make round balls.
For the stuffing
* Mix grated paneer, salt, green chilly, chaat masala, chilly powder and cumin seeds altogether.
* Stuff each ball of dough with a portion in stuffing in the middle.
* Fold the filled balls carefully.
* Flatten the balls and roll thin. 
* Place the rolled Kulchas on to the baking tray and bake for 10 minutes in the preheated oven at  
   200 C.

* Kulchas are ready.


Saturday, November 5, 2011

Eggless Chocolate Cake

My house is full of chocolate lovers, but the case is not same with me. So on  public demand of my house mates, specially my kids, I presented this cake as a surprise to them on Halloween !!!!! 


Condense Milk       200 Gms. (1/2 tin)
APF/Maida             125 Gms.(1 1/2 cup)
Baking Powder        3/4 tsp                                         
Soda                        3/4 tsp
Coco Powder           2 1/2 tbsp
Coke/Pepsi               1/2 cup
Sugar                        1 tbsp (without icing add 2 tbsp)


* Sieve together maida, coco powder, soda and baking powder.
* Mix butter, sugar and condense milk properly. Put 1/2 maida, 1/2 coke in condense milk mixture. Mix Properly. Add the left over of maida and coke and mix them properly. 
* Put it in a cake tin. Level it.
* Bake in a pre-heat oven at 150 C for 30 minutes.

For Icing
Whipped cream
Chocolate shaving

Spread whipped cream over the cool cake. Decorate with chocolate shaving. Cut the pieces and serve.....!!!!!

.   Sending this to Vardhini Bake Fest

Wednesday, November 2, 2011

Methi Gatta Curry

Blog Hop Wednesday - 8 Wednesday/Edition 2
This time my partner is Deepali of "Confusion Cook". I am a very big fan of Rajasthani cuisine & while browsing her blog I immediately book-marked Steamed Gatte Ki Sabzi from her blog. It turned out very tasty and finished at once. 
For Gattas
Besan/Chickpeas Flour       2 cups
Oil                                       1 TBSP
Curd                                    2 TBSP
Cooking Soda                      2 pinch
Fresh Methi Leaves            2 TBSP Chopped
Crushed Coriander Seeds   1/2 TSP
Turmeric Powder                1/8 TSP
For Gravy
Tomatoes                            3-4 medium
Green Chilly                       2
Ginger                                 1 inch piece
Fresh Curd                          1/2 cup
Fresh Cream/Malai             2 TBSP
Oil                                       2 TBSP
Asafoetida                          A Pinch
Cumin Seeds                       1/2 TSP
Turmeric Powder                1/4 TSP
Coriander Powder               1 TSP
Red Chilly Powder              1/4 TSP
Garam Masala                     1/4 TSp
Salt                                       As per taste
For Gattas
1. Sieve the besan.
2. Add salt, turmeric powder, fenugreek leaves, coriander seeds and cooking soda. Mix very well.
3. Add oil and curd. Make a soft dough using some warm water. Rest for 15 minutes. 
4. Take little dough, then roll it out into round 5-6 long sticks.
5. Boil sufficient water in a broad pan. Put long sticks into the boiling water. Reduce the flame and cook the sticks for another 5 min. 
6. Drain & reserve the water for gravy. Cut the gattas into 1" inch size pieces. Keep aside.
For the Gravy
1. Grind tomatoes, green chilly and ginger in a grinder to make a paste. Transfer this paste into a bowl.
2. Churn curd and fresh cream/malai in a blender.
3. Heat oil in a pan. Add cumin seeds and asafoetida. Cook until cumin seeds starts to change their colour. Simmer the fire. 
4. Add turmeric powder and coriander powder.  Cook for one minute. Add tomato paste and stir. 
5. Cook till the oil comes out.
6. Now, add curd + malai, red chilly powder and mix. Cook on low heat for 3-4 minutes. 
7. Add gattas and some reserved water. Cook on low heat until gravy is thick. Add garam masala powder. Switch off the fire. 
8. Garnish with coriander leaves and served with phulka/roti or rice.
E N J O Y 

Sending this to Paris 'Only-Curries' @ Foodelicious  'Only'- Curries hosted by akamalika@Janaki's KitchenJanaki's Kitchen