Wednesday, January 30, 2013

Paneer stuffed Pooris with Fresh Matar


For Pooris

APF                                   Half Bowl
Wheat Flour                     Half Bowl
Grated Paneer                 200 gms
Black Pepper Powder     1/4 tsp
Green Chilly Paste         1/4 tsp
Chaat Masala                 1/4 tsp
Chopped Cilantro           2 Tbsp
Oil                                   For Deep Frying
Salt                                  As per taste


Combine both flours . Add water gradually and knead into a smooth dough.and keep aside.
In a mixing bowl add grated paneer, chaat masala, green chilly paste, fresh cilantro and salt. Mix very well. Prepare small tiny balls out of this mixture for stuffing. 

On the other hand heat sufficient oil in a vessel for frying. Now, Make  small balls out of the ready dough. Roll out into small disk with the help of little flour. Place Stuffing and close the sides properly. Roll again and prepare medium size of pooris and deep fry on moderate heat till golden brown. Crispy Pooris are ready.

For Fresh Matar

Peas                                                        Half Bowl
Finely Chopped Onion                           1-2
Grated ginger                                          1/2 tsp
Garlic paste                                             1/2 tsp
Turmeric powder                                     a pinch
Red chilly powder                                   1/4 tsp
Coarsely grounded coriander seeds       1-2 tsp
Garam Masala Powder                           a pinch
Finely chopped green chilly                  1/2 tsp
Fresh coriander(chopped)                     2 tsp
Oil                                                          1Tbsp
Salt                                                        As per taste


Heat oil in a pan. Add in coarsely grounded coriander seeds, saute for a minute. Add in chopped onions, garlic paste and ginger. Saute for two minutes. Add fresh peas, green chilly, coriander powder, red chilly powder, turmeric powder and salt.  Mix very well. Cook for five minutes on slow fire. Switch off the fire. Add fresh coriander and garam masala. Garnish with rings of onion and cilantro.

 Add some lime juice .
Serve hot with crispy paneer pooris. Enjoy!!   

Thursday, January 17, 2013

Drumsticks Flower Stir Fry (Sehjan Ke Phool Ki Sabzi)

Drumsticks has several uses.Today I am sharing a very healthy stir fry which I made from drumstick flowers. Drumstick flowers are very high in protein and excellent for joints.   


Drumsticks Flower          One Bowl
Fresh Peas                    Half Bowl (boiled)
Onion Chopped             2 Big
Tomato Chopped          1-2
Green Chilly                 1 tsp
Red Chilli Powder         1/4 tsp
Turmeric Powder          1/4 tsp
Curd                           half bowl
Coriander Powder         half tsp
Oil                             1 Tbsp
Salt                           as per taste


Boil sufficient water by adding half tsp of salt. Blanch Drumstick flowers till tender. Drain water. Squeeze out the excess water from flowers and keep aside.
Heat oil in a non stick pan. Add chopped onions. Cook till the onions turns translucent. Add turmeric powder, chilly powder. Stir for a minute. Add chopped tomatoes, green chilly, salt and coriander powder.  Cook for another two to three minutes. Add boiled peas and blanched drumstick flowers. Mix nicely. Add curd and cook for another two minutes. Switch off the fire. Add fresh coriander and serve with parantha or Dal Chawal.  


Monday, January 14, 2013

Shahi Gobhi Keema

The fragrant and rich keema gobhi preparation will force you to prepare, eat and tingle your taste buds, craving for more.


Grated Cauliflower                1 Bowl
Milk                                      Half Bowl
Onions                                  2 Big (finely chopped)
Red Chilly Powder                1/2 tsp
Tomato                                 1/2 (chopped)
Cumin Seeds                        1/2 tsp
Green Chilly                       1 tsp(chopped)
Fresh Coriander                 1 Tbsp (chopped)
Grated Paneer                    1 Tbsp
Cashew+Raisins                1 Tbsp
Oil                                       1  Tbsp
Garam Masala                    1/2 tsp
Salt                                      As per taste


Heat oil in a non stick pan. Add cumin seeds. Stir. Cook for a minute. Add chopped onions and cook till light brown in color. Add grated cauliflower and cook for five to eight minutes on high flame. Stir frequently. Add salt, red chilly powder and garam masala and mix. Add tomato and green chilly. Add milk and cook till milk has evaporated. At last add grated paneer, cashews and raisins. Switch off the fire. Dish it out. Garnish with fresh cilantro and serve hot with Nan or Tandoori Roti.


Thursday, January 10, 2013

Gajar Methi Matar Stir Fry

Year long I wait for methi season . It is one of the versatile vegetable that I have come across so far.
My winter meal is incomplete without fresh methi in any form. Today I paired it with Carrot and peas. Carrot eliminates the bitterness of  methi and gives a better taste. You can team it up with Roti and Parantha.


Carrot                      2 Medium (chopped)
Methi Leaves           250 gms   (chopped)
Peas                          1/2 Cup
Potato                       1 Chopped (optional)
Onion                        1 (finely chopped)
GG Paste                   1 tsp
Tomato                      1  (chopped)
Oil                              1 Tbsp
Turmeric powder      1/4tsp
Red Chilly powder    1/4 tsp
Salt                            As per taste


Heat oil in a non stick pan. Add potato pieces, stir and cook until they turn light brown. Add chopped onion and saute for a minute. Add ginger garlic paste. Cook for another two minutes or till the onions turns pink.Simmer the fire. Add turmeric powder, chilly powder and mix. Add chopped carrot, peas and salt. Stir for a minute. Add clean and finely chopped methi leaves. Mix nicely. Cook for about 7 to 8 minutes. Stir. Add chopped tomatoes. Cook for two minutes. Switch off the fire. Add fresh coriander leaves and serve with hot parantha.

Monday, January 7, 2013

Makhana Kheer (Lotus Seed Kheer)

Hello Friends
I know I am a little late, but here I am wishing you a very Happy New Year. I took a short break from blogging due to health issues. But the break is over now. So watch out this place for more superb recipes. And to begin with  2013  here I am sharing Makahana Kheer.


Makhane (Lotus Seed)            1 Cup
Full Cream Milk                       Half litre
Sugar                                      As per taste
Jaggery                                  1 Spoon
Ghee/Clarified butter            2 Spoon
Saffron                                   2 pinch
Cardamom powder                 1/2 tsp
 Khoya                                   2tsp (optional)


Boil the milk and keep aside.
Heat ghee in a non stick pan. Add makhanas and saute for 4 to 5 minutes. Remove from fire and crush them with the help of rolling pin. Add  crushed makhans to boiled milk. Switch on the fire. Mix nicely. Simmer the fire.  Add sugar, jaggery, saffron and cardamom powder. Cook for about 10 minutes. Makhana Kheer is ready. Garnish with saffron strands and serve hot.