Palak Paneer

Ingredient Name Unit Quantity
coriander powder     tbsp    1
cream fresh            tbsp     1
cumin powder        tsp       1
Dry garam masalas number 2
fenugreek leaves  tbsp   1
garlic      number 5
ginger garlic paste  tbsp  1
Green Chili  number  2
onion number  1
palak  number  5
red chilli powder  as per taste
salt  as per taste
tomato  number  3

Directions | How to make Palak Paneer

Clean and wash spinach and immerse in boiling water for 2 min mash it in a mixer or some prefer to chop and use. Heat oil in a deep pan. . add whole garam masala Now add onions and fry till golden brown. add turmeric and ginger garlic paste Add all spices and red chili powder. Now add the spinach (palak) and cook till it ozzes out oil . Cut paneer into pieces some use it fried , if you have fresh paneer just add Add Paneer pieces to the gravy and simmer in for few min adding garlic slices is optional , some prefer to grind green chillies with spinach top with little cream ( optional).

Paneer Butter masala

Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish


Method
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.


Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.


Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.


Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.


Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curryconsistency. Remove from fire, stir in remaining butter and fresh cream.

Gutthi Vankaya

Gutti Vankaya Kura Recipe

10-12 fresh tender purple brinjals(vankaayi,aubergine)

2 onions finely sliced

6 flakes garlic

2 tbsp tamarind paste

1 tsp red chilli pwd

1/3 tsp turmeric pwd

1 tsp coriander pwd

1/2 tsp cumin pwd

1 tbsp white butter or ghee

1/2 tbsp jaggery (optional- but tastes good with sugar or jaggery)

2 tbsps

1 tsp cumin seeds

12 curry leaves

large pinch methi seeds (menthulu,fenugreek)

salt to taste

1 tbsp chopped coriander leaves(garnish)

Wash and dry the purple brinjals. Keep the stalks.
Prepare the stuffing first.
Heat 1/2 tbsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent. Remove from fire and cool. Grind to a paste adding little water.
Add the coriander pwd, cumin pwd, chilli pwd, butter or ghee, sugar or jaggery and salt. Mix well.
Now take each brinjal and cut from the base end (opposite side of stem) and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown. The brinjals are ready for stuffing and the stuffing requires some patience…:)
Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.
Stuff all the brinjals in this manner. Keep aside the remaining paste.
Heat 1 1/2 tbsp oil in a cooking dish. Add cumin seeds and let them splutter. Add the methi seeds and curry leaves and fry for few seconds.
Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water. and cook for 20-30 minutes on slow heat.
Do check in between to stir the brinjals without breaking them. the brinjals are three fourth cooked add the tamarind paste and one cup water. Adjust salt.
Cover and cook further for another 25-30 minutes or till the brinjals are well cooked and soft on touch. Garnish with chopped coriander leaves.
To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy.

Bagara Baingan

Ingredient Name Unit Quantity
cinnamon small stick 1
 brinjals number 8
 Cloves  number 3
 coriander pdr tbsp 1
 cumin pdr tbsp 1
 cumin seeds tsp 1
 Dry coconut powder tbsp 2
 Elaichi  number 3
 Ginger and garlic paste tsp 01
 Green chilli  number 1
 Groundnuts cup 1
 mustard seeds tsp 1
Oil  tbsp 2
 Onion number 1
 sesame seeds tbsp 3
 Tamarind juice ml 50
 Water  cup 3


Directions | How to make Bagara Baingan

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis

Coconut Rice

Coconut Rice:

Ingredients:
2 cups raw rice
4 cups coconut milk
salt to taste
1/4 tsp turmeric pwd (optional)
8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste
4-5 slit green chillis
2 onions, finely sliced
1″ cinnamom stick (2 pieces)
2 cloves
2 elachis
1-2 bay leaf
1 tbsp ghee + 1/2 tbsp oil

1 Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute. Add the green chillis and sliced onions and saute for 4 mts on medium heat.
2 Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a minute. Add 4 cups of coconut milk and bring to a boil.
3 Reduce heat and place lid and cook till rice is done.
4 Garnish with coriander leaves.

How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts. Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth. The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue. Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth. This second extract is called ’second milk’ of coconut.

Lemonade Indian Style

Ingredients:

• chat masala   pinch
• cumin powder  pinch
• Lemon         4 number
• Mint          1 springs
• pepper powder pinch
• Salt          as needed
• soda          1 bottle
• sugar         as needed

Take lemon squeeze out the juice in a bowl add sugar, salt, pepper, chat masala mix all this till sugar disolves.

Take a glass pour this mixture as needed then add soda to it or water.

Another method.

Squeeze out juice in a bowl, take ding chik add mint leaves, salt, sugar, crush it add this mixture to lemon juice add cumin powder mix well. pour this in a glass as needed add soda or water.

White Chutney/Yogurt /mix

Ingredients

• 4 cups Yoghurt
• 4 tbsp Sugar
• 2-3 Curry Leaves
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 2 tsp Oil
• Salt (according to taste)

Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt. Mix it thoroughly and keep aside. 

Red Chutney

Ingredients

• 4-5 Dates
• 1 tbsp Tamarind
• 1/4 tsp Red Chili Powder
• Salt (according to taste)

Make the red chutney by boiling the dates and tamarind together in water till they are cooked. Then crush it in a mixer to make a fine paste. Add salt and red chili powder to it. Keep aside.

Green Chutney

Ingredients

• 1/2 bunch Coriander Leaves
• 1/2 cup Grated Coconut
• 2-3 drops Lemon Juice
• 1 Green Chili
• Salt (according to taste)

Mix grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chilies in a mixer to make a fine paste. Keep aside. 

Papdi Chaat

Ingredients

For Puris

• 1 1/2 cup Wheat Flour
• 3 cups Maida
• 1/4 cup Oil
• 1 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Heeng
• 1 tsp Cumin Seeds
• 1 tsp Ajwain Seeds
• 2 tbsp Vegetable Oil
• Salt (according to taste)

Other Ingredients

2 Potatoes

Method

Making Puri

• Crush the cumin seeds and the Ajwain seeds coarsely in a mixer. Mix Maida, wheat flour, red chili powder, turmeric, salt, Heeng, oil, crushed cumin and Ajwain seeds together.
• Knead a little hard dough adding water. Roll out very small even size round puris of the dough. Deep fry them in oil and keep aside.

Final Steps

• Boil the potatoes and mash them coarsely. Add salt and little chat powder to it.
• While serving, lightly crush the puris little. Put one tbsp of mashed potatoes.
• Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney over it.
• Sprinkle little red chili powder and Chaat powder and serve.

Ragada Patties

Ingredients

For Ragada

• 1 1/2 cup Dehydrated White Peas, soaked overnight
• 3 cup Water (saved from the boiled peas)
• 1 tbsp Oil
• 3 Green Chilies
• 1 tbsp Chopped Coriander
• 1 tbsp Chopped Mint
• 1/4 tsp Black Salt
• 1/2 tsp Pepper Powder
• 1/2 tsp Turmeric
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam Masala

For Patties

• 4 Potatoes, boiled, peeled, mashed
• 1/4 cup Semolina (rava)
• 1/2 cup Bread Crumbs
• 8-10 Green Chilies, crushed fine
• 1 tsp Ginger, grated
• 1 tbsp Oil
• 1/4 tsp Turmeric Powder
• Salt to taste
• Oil, to shallow fry patties.

Method


For Ragada

• Wash and pressure cook peas in water till well done.
• Cool 3 tbsp. peas for blend.
• Blend together cooled peas, green chilies, mint, coriander
• Heat oil, add paste. Fry for a minute.
• Add dry masala and fry for 2-3 minutes.
• Add peas, water and bring to boil.
• Summer for 7-8 minutes till gravy thickens.

For Patties

• Mix all ingredients well with hand. Knead lightly.
• With the help of greased hands form 12-14 round flat 1/2" thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
• Roast few at a time on a greased hot griddle.
• Turn once to roast other side, making them crisp and golden brown. Keep aside.

To Serve

• Place two patties on a plate and serve ragada on side. Now garnish with chopped onions and coriander leaves and sev if it is available at home. Place a small lemon slice.
• You can also serve by breaking the patties into bite-size pieces and pour the ragada on top and garnish with chopped onions and coriander leaves and sev.