Gobi 65

GOBI 65

INGREDIENTS 

•    Cauliflower - 2 1/4 cup
•    Chili powder - 1 tsp
•    Rice flour - 1 tsp
•    Cornflour - 3 tbsp
•    Ginger-Garlic paste - 1 tsp
•    Garam masala – ¼  tsp
•    Thick curd - ¼ cup + 1 tsp
•    Salt to taste
•    Oil for deep frying
  
  
  
  
  
  

METHOD

1.  Wash cauliflower well and put them in salted hot water for 5 minutes. Drain the water well and let it cool.
2. In a bowl, mix curd, chili powder, ginger garlic paste, rice flour, garam masala, salt, corn flour and cauliflower together. Leave it to marinate for 20 minutes.
3. Heat oil and deep fry the cauliflower till golden brown and crisp.

Paneer Wrap

PANEER WRAP

INGREDIENTS:

• Grated Paneer- 1 cup
• Chopped coriander- 2 tbsp
• Onion chopped- 1
• Green Chili chopped – 1
• Cumin seed – 1 tsp
• Ginger garlic paste- ½ tsp
• Red chili powder- ½ tsp
• Coriander powder- ½ tsp
• Garam masala- ½ tsp
• Tomato ketchup- 2 tbsp
• Oil- 1 tbsp
• Salt to taste

Green Chutney - Add cumin seeds, grated fresh coconut, coriander leaves, palak leaves, green chili, lemon juice, ginger garlic paste, 2 tbsp water and salt to taste in a mixer-grinder. Grind it in a grinder and make smooth paste.

METHOD:

 1.       Heat 1-teaspoon oil in a small pan on low heat. Add cumin seeds; when they start to crackle, add finely chopped onion and saute until it turns light brown.

2.       Add ginger-garlic paste and saute for 30 seconds.

3.       Add red chili powder, coriander powder, garam masala, tomato ketchup, coriander leaves and green chili. Mix well.

4.       Remove pan from flame and add crumbled paneer and salt to taste, mix well. Filling for roll is ready

Method for Making Paneer Rolls:

1.       At the time of serving, heat pan on medium flame and grease it with 1-teaspoon oil. Re-heat the the chapati for 10 seconds on both sides.

2.       Take re heated chapati to a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise.

3.       Sprinkle 1-2 teaspoons grated cheese over it . Wrap chapati tightly around stuffing to make a long cylindrical roll.

Hara Bhara Kabab

HARA BHARA KABAB

Ingredients

• 2 cups spinach
• 2 medium size potatoes
• ¾ cup peas
• 1 tsp chaat masala powder
• ½ tsp garam masala
• 1 tsp amchur powder
• 2 tsp ginger-green chili paste
• 2 & ½ tbsp besan
• salt as required
• 2 tbsp oil for frying the kababs

Method:

1.   Finely chop the spinach and blanch the spinach in salted water .

2.   Roast besan in a small pan till it changes its color.  

3.   Boil the potatoes and peas for 4 mins in microwave

4.   In a bowl take the chopped spinach.

5.   Add grated potatoes, green peas and ginger green chili paste. Mix well..

6.   Add red chili powder, garam masala, chaat masala, amchur powder and salt.

7.   Mix the kabab mixture uniformly.

8.   Shape into round patties and shallow fry the kababs till golden brown.

9.   Serve hara bhara kabab hot with chutney or sauce.

Choco Walnut Cake

CHOCO WALNUT CAKE

Ingredients :

• 2tsp Cocoa powder,
• 3tsp Baking Powder,
• 3 Eggs,
• 150gmsWheat Flour, 
• 150gms Milk Powder,
• 150gms Sugar,
• 150gms Butter,
• 100gms Walnut

Method:
1. Mix Wheat Flour + Milk powder + Cocoa powder well. Sieve the Mixture 3 times.
2. Beat the Eggs, Sugar and Butter very well until thick and double in quantity and add it to the above mixture.
3. Grease and Dust a Baking Pot
4. Pre-heat the oven for 10 mins. (If baked in electric oven)
5. Pour the mixture in the prepared Baking pot and add Walnut pieces on top of it.
6. Bake it for 35 mins in Electric Oven OR bake it in Microwave for 15 mins at 200 degree C
7. The cake is ready when it leaves the sides of the baking pot and is springy to touch.
8. Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the baking pot over the dish and tap sharply to remove.

9. Cool the Cake.

10. Cut the cake in 2 halves

11. Apply liquid chocolate on both the halves. (I used dark chocolate)

12. Cover the cake with icing. Decorate as per your choice.

13. Christmas Special Choco Walnut Cake is ready to serve :-)

Chocolate Muffins

Chocolate Muffins

INGREDIENTS:

• 250g self-raising flour
• 25g cocoa powder
• 2tsp baking powder
• 175g sugar  
• 175ml milk
• 2 large eggs, beaten
• 100ml mild olive oil
• 75g plain chocolate chunks
• 1-2tsp vanilla extract

 METHOD:

1.       Preheat the oven.

2.       Line deep muffin tray with paper muffin cases.

3.       Sift together the flour, cocoa and baking powder

4.       Add sugar to it. Mix well.

5.       Add the remaining ingredients and mix lightly together.

6.       Spoon the mixture into the prepared cases.

7.        Bake for approximately 20 mins

8.       Cool for 10 mins.

9.       Do icing & decorate as per your choice

METHI MUTTER PANEER

METHI MUTTER PANEER

Ingredients

• 2 cups chopped fresh fenugreek leaves/methi
• 1 cup boiled green peas/ mutter
• 1 cup paneer cubes
• 1 cup fresh cream
• 1 medium size onion, chopped
• 1 tsp cumin seeds
• 3-4 cloves garlic, chopped
• 1 inch ginger, chopped
• 2 green chilies, chopped
• ½ cup cashewnuts
• 2 tbsp oil
• ½ cup water
• salt to taste

Method:

1.       Grind onion, cumin seeds, garlic cloves, salt, ginger, green chilies and cashewnuts to make the paste in a blender. Grind without adding water. 

2.       Add oil to Kadai

3.       Add the ground paste and fry the paste.

4.       Keep on stirring in between to avoid the paste from sticking to the pan.

5.       Add chopped fenugreek leaves and ½ cup water or more. Mix well.

6.       Simmer for 6-7 minutes.

7.       Add the boiled peas and cream. Simmer for 5 minutes on a low flame.

8.       Add paneer cubes. Mix well

9.       Garnish with coriander leaves and serve hot methi mutter paneer with roti

Aloo Gobi Curry

ALOO GOBI CURRY

INGREDIENTS:

• cauliflower/ gobi -1.5 cup (chopped)
• tomato chopped- 1
• onion chopped- 1
• potatoes- 1.5 cup (chopped)
• red chili powder- 1/2tsp
• ginger garlic paste- 1 tsp
• Oil- 2tbsp
• turmeric powder- 1/2 tsp
• coriander powder- 1/2 tsp
• garam masala- 1/2 tsp
• coriander leaves- 1/2 cup
• grated fresh coconut - 1/2 cup

METHOD:

1. Grind onion, tomato, coriander leaves, grated coconut and ginger-garlic to paste.
2. Add Cauliflower to warm salted water and keep for 10-15 mins.
3. Peel the potatoes.
4. Boil potatoes and cauliflower for 2 mins in microwave
5. Heat oil in the pan add ground paste to it and stir.
6. Add red chili powder, turmeric, coriander powder, garam masala. Mix well.
7. Cook till oil leaves the sides of the masala
8. Add chopped potato and cauliflower. Mix well.
9. Add 1/2 cup water and cook for 2-3 minutes.
10. Garnish with coriander.
11. 
12. Serve hot Aloo Gobi Curry with Roti or Rice.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
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