COTTAGE CHEESE & WALNUT VEGETABLE

COTTAGE CHEESE & WALNUT VEGETABLE

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.

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 :-)

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. :-)

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.

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.

DIWALI FARAL

"DIWALI SPECIAL FARAL"

I cannot think of any other festival other than Diwali, where the spotlight is on the food. Agreed that it is supposed to be 'Festival of lights', after all the literal translation of Deepavali is 'A line of lights'. But still food has become the most important part of this festival too, as with so many others. The preparations start well in advance. The list of items made is endless if one has the time, energy & enthusiasm for it. In fact 'Faral' as these food items are collectively called, are sometimes the only dishes consumed during the odd 4-5 days. Faral for breakfast, Faral with lunch, Faral for evening snacks with Tea/Coffee, Faral again with whatever made for Dinner. At least this was what was followed at my place. The traditional Faral items are Chivda, Chakali, Sev, Ladoo, Shankar Pali, Karanji, Anarsa. Personally I like the savory snacks better than the sweet ones. Check out Anjali's Kitchen for the Diwali faral recipies :-)

HAPPY DIWALI!!! :-)