RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Sunday, December 6, 2009

BEETROOT TIKKIS !

BEETROOT TIKKIS !!!
video
Ingredients:
Beetroots, grated - 3 medium size, Pure ghee - 2 tablespoons + to shallow fry, salt to taste, lemon juice – 1tbsp, Garlic, ginger & chili paste - 2tsp, Cashew nut powder - ¼ cup, Roasted chana dal powder – ¼ cup, Caraway seeds (shahi jeera) – ½ tsp, garam masala powder – ¼ tsp, chaat masala – ½ tsp, black pepper powder - ¼ tsp and Raisins 2tbsp. Method:
1. Heat two tablespoons of ghee in a pan. Add grated beetroot, salt and sauté.
2. Add lemon juice and mix. Sauté till all the moisture dries up and the beetroot gets completely cooked and mashed. 3. Add ginger, garlic & chili paste and mix well. Continue to sauté.
4. Transfer the mixture into a bowl. Add cashew nut powder, roasted chana dal powder, shahi jeera, garam masala powder, chaat masala, raisins, black pepper powder and mix well. 5. Divide the mixture into eight equal portions. Grease your palms, take small portions of the mixture and shape them into tikkis. 6. Heat a pan and add sufficient ghee. Place the tikkis on the hot pan and shallow fry. When the underside is done, flip over and cook till the other side is done. Do not flip the tikkis too often as they are very delicate and may break. 7. Serve hot. :-)

Saturday, December 5, 2009

ANGOORI PANEER TIKKA!!

ANGOORI PANEER TIKKA!!
video

Ingredients:
Cottage cheese (paneer) - 400 grams, Black grapes (chopped ) - 1 cup, Oil – 1 tablespoon + to shallow fry, Red Chili Powder – 2tsp, Black salt (kala namak) to taste, salt to taste, Gram flour (besan) – 2tbsp, White pepper powder – ½ tsp, Dry mango powder (amchur) – ½ tsp, Saffron (kesar) – few strands, Milk – 2tbsp, fresh cream – 1 cup, jaggery (gul), grated – 1 cup, lemon juice 1tbsp, chaat masala – 2 tbsp, Green capsicum, 1 inch pieces – 2 large, Tomatoes, 1 inch pieces – 2 large Method:
1. Heat oil in a pan, add black grapes and saute. Add salt, red chili powder, black salt and cook till soft. 2. Add jaggery to the grapes along with lemon juice and mix well. Cook till thick. Grind it to paste so that it’s easy to apply on the paneer slice. 3. For marinade take besan in a bowl. Add salt, red chili powder, pepper powder, amchur and mix. 4. Add saffron dissolved in milk, fresh cream to above mixture and mix well. 5. Cut paneer into half centimeter slices. 6. Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them.
7. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices. 8. Cut these paneer sandwiches into one-inch squares. 9. Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers. 10. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. 11. Heat oil in a pan. Place these skewers in the heated pan and cook till golden on all sides. 12. Serve hot with the remaining grape chutney.

COTTAGE CHEESE & WALNUT VEGETABLE

COTTAGE CHEESE & WALNUT VEGETABLE video
Ingredients: Cottage cheese (paneer), cubed – 200 grams, Walnut kernels 4-5, ginger, garlic & chili paste – 2tsp, oil – 3tbsp, Potato, cut into batons – 1 medium, Black peppercorns 3-4, Cloves – 2, Yogurt – 1 cup, Salt to taste and White Pepper powder ¼ tsp.

Method:
1. Grind ginger, garlic and green chilies to a smooth paste.
2. Peel and cut potatoes into finger chips. Heat oil in a kadai and lightly fry the potato. Remove and drain well.
3. In the remaining oil, add peppercorns and cloves. When they crackle, add prepared (ginger garlic chili) paste and fry till oil separates.
4. Add beaten yogurt, salt and white pepper powder. Continue to cook for a minute.
5. Add cottage cheese cubes and continue to cook till the cubes are well coated.
6. Add the potatoes and half of the walnut kernels. Bring to a boil.
7. Remove from heat and garnish with the remaining walnut kernels.

Tuesday, October 27, 2009

Gulab Jamun with Ice Cream!

Gulab Jamun with Ice Cream
Ingredients:
½ cup milk powder, 250 gms mawa/ Khava, 2 cup sugar, 1 tbsp all purpose flour, ¼ tsp baking powder, ½ tsp cardamom powder, 2 cup water, 1/2 tsp rose essence, ¼ tsp kesar, oil to deep fry 1 liter (family pack) vanilla or Shahi gulab ice cream .

Method:
Gulab Jamun Preparation:
1. Grate Khava/mawa and keep aside.
2. Mix the milk powder, mawa, baking powder, cardamom powder and all-purpose flour. Mix it well. Add required quantity of water so that you are able to form soft dough.
3. Apply oil to your palm and make small round shape balls.
4. Deep-fry these balls on medium heat till golden in color.
5. Drain and soak in sugar syrup for at least 15-20mins before serving.
Sugar syrup Preparation:
1. Heat the water and dissolve the sugar in it.
2. Remove from heat and add the Rose essence and Kesar.
3. Add the jamuns while still warm and keep pot covered for 15-20 minutes.

Gulab Jamun with Ice Cream Preparation:
Take 1 scoop of ice cream in plate and add hot Gulab Jamuns to it and serve.
I tried it with both the flavors Vanilla and Shahi gulab ice cream. :-)
It tastes awesome :-)

VEG JALFREZI

VEG JALFREZI

Ingredients:
2 carrots, 7-8 cauliflower florets, 1 tomato chopped, 2 onions chopped, 100gms Paneer, 1 capsicum chopped, 7-8 almonds, 7-8 cashews, 1 tsp ginger garlic paste, 2 tsp red chili powder, 1tsp cumin seeds, tsp coriander powder, 2tsp lemon juice and salt to taste.

Method:
1. Cut vegetables into 1-inch pieces.
2. Grate one onion and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
5. Add grated onions and stir till lightly cooked.
6. Reduce flame. Add ginger-garlic paste, lemon juice, chili powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
7. Add carrots, capsicum and cauliflower. Mix well.
8. Now add 1-cup water. Stir, cover and let boil for 4-5 minutes.
9. Add tomato, paneer and sliced onions while continuously stirring.
10. Cook till vegetables are tender. Now add salt.
11. Leave on heat for a minute more.
12. Garnish with onion rings. Serve hot with fulkas :-)



Friday, October 23, 2009

BATATA (POTATO) VADA

BATATA (POTATO) VADA
Batata vada is one of the most popular snacks. Ingredients:
Potatoes 2 big, Besan (gram flour) 3/4th cup, pinch of asafetida, ½ tsp turmeric powder, 2 green chilies, ½ tsp red chili powder, 4-5 Curry leaves, Oil to deep fry, ¼ tsp mustard seed, coriander leaves and Salt as per taste.
Method:
1. Cut the potatoes into half and cook with a pinch of turmeric. Peel them and slightly mash with hand.
2. Heat 1 tsp oil and add mustard seeds. When they start spluttering, add asafetida, green chilies and curry leaves, fry for sometime. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame.
3. In a bowl mix besan, chili powder, a little salt and a pinch of asafetida with sufficient water to make a thick paste.
4. Make small size potato balls.
5. Heat oil in a kadai. Take a ball of potato mixture; dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color.
6. Serve hot with green chutney or tomato ketchup. :-)

Thursday, October 22, 2009

GULAB JAMUN!!

GULAB JAMUN!!
These round, dark, syrupy jamuns taste as good as they look. They can be had on any occasion, anytime of the year and they are sure to satisfy any sweet tooth. Gulab Jamun is one of the favorite Indian desserts. They are golden brown balls in flavored sugar syrup. They are served warm or at room temperature. You can also buy instant mix and make them by following the instructions.
Ingredients:
½ cup milk powder, 250 gms mawa/ Khava, 2 cup sugar, 1 tbsp all purpose flour, ¼ tsp baking powder, ½ tsp cardamom powder, 2 cup water, 1/2 tsp rose essence, ¼ tsp kesar and oil to deep fry.
Method:
Gulab Jamun Preparation:
1. Grate Khava/mawa and keep aside.
2. Mix the milk powder, mawa, baking powder, cardamom powder and all-purpose flour. Mix it well. Add required quantity of water so that you are able to form soft dough.
3. Apply oil to your palm and make small round shape balls.
4. Deep-fry these balls on medium heat till golden in color.
5. Drain and soak in sugar syrup for at least 15-20mins before serving.
Sugar syrup Preparation:
1. Heat the water and dissolve the sugar in it.
2. Remove from heat and add the Rose essence and Kesar.
3. Add the jamuns while still warm and keep pot covered for 15-20 minutes.

Friday, October 16, 2009

Chakli

" Chakli "
Chakli is famous Indian snack which is made mainly in Diwali. A savory crunch made with black gram flour, green gram flour, rice flakes seasoned with ajwain and cumin enjoyed by all age groups. Availability of Chakli Bhajani ready mix has increased the convenience of making perfect chakalis at home with less of time and effort. Ingredients:
Chakli Bhajani ready mix, 2 tsp sesame seeds, 40ml Oil and 1 ¼ cup water
Chakli Bhajani Mix Ingredients:
Rice, Bengal gram dal, black gram dal, green gram dal, red gram dal, rice flakes ajwain, common salt, cumin, sesame, coriander, chili, asafetida, turmeric.
Method:
1.Heat 40ml oil in kadhai and pour on Chakli Bhajani ready mix.
2.Add sesame seeds to it.
3.Pour hot water and knead to make soft dough.
4.Heat oil in a kadhai and press bits of dough through a mould. 5.Fry the chakli in the oil till crispy and brown.
6.Drain with a perforated spoon and remove.
7.Chakli is ready to serve.