Royal bagara baingan !

Bored of brinjals ? Try this new recipe, a great combination with steamed rice and rotis!

Ingrediants:

• small brinjals - around 8 cut in a thin long strip
• tomato- 3 chopped
• green chillies - 3 finely chopped
• cardamom - 1
• cinnamon- 1 stick
• fennel seeds - 1 tsp
• poppy seeds - 1tsp
• cashew - 8 to 10
• peanuts - 1tsp
• till seeds - 1tsp
• dessicated coconut - 3tsps
• fresh cream - 1cup
• onions - 2 finely chopped
• salt and oil - as required

Method of preparation:

• In a khadai add some oil and fry the brinjals and keep aside.
• make a puree of the tomatoes.
• grind cardamom,cinnamon,fennel seeds,poppy seeds,cashew,peanuts,till seeds,dessicated coconut into a smooth paste.
• In the kadai heat some oil and fry the onions,green chillies, fried brinjals and stir well.
• Add the tomato puree and the grounded paste and allow to cook for 5 mins
• now when it is ready and time to serve, add fresh cream and garnish with celentra leaves.

Shahi paneer!

I tried out this receipe from Nita mehta's recipes. It turned out very tasty and restaurent made.

Ingrediants:

• paneer - 250 gms cut into 1" cubes
• Tomatoes - 3 to 4
• ghee/butter - 3 tsp
• cumin seeds - 1 tsp
• ginger garlic paste - 1tsp
• fenugreek leaves/kasoori methi - 1 tsp ( this gives a butterly flavour)
• Tomato ketchup - 1 tsp
• corriander pdr - 2tsp
• garam masala - 1tsp
• salt - to taste
• red chilli pdr - 1 tsp
• fresh cream - 1 cup
• cashew paste - 3 tsp cashew soaked in warm water and ground into afine paste

Method of preparation:

• Boil tomatoes till soft, remove the skin and grind into a fine puree when cool.
• Heat ghee/butter in a khadai add jeera and ginger garlic paste
• when the paste starts to change colour add the tomato puree and cook till absolutely dry
• Add kasori methi and tomato ketchup
• add all the masalas: orriander pdr, chilli pdr,garam masala,salt.mix well and cook till oil seperates.
• Slowly add the cashew paste and mix well
• Add the paneer cubes and half cup waterand cook for 4 to 5 mins
• at the serving time add enough milk/cream to get a thick gravy and cook on a low heat.
• Remove from fire and serve hot.

Pav Bhaji !

Try out this delicious and mouth-watering chaat/snack.Dont count the extra pav/calories!














Ingredients:

To be boiled:

• cauliflower - 1 cup
• carrots - 2
• french beans - 1/2 cup
• green peas - 1 cup
• Potato - 1 cup

Keep aside

• Butter - 4tsp
• asafoetida - a pinch
• ginger garli paste - 2 tsp
• onions - 2 finely chopped
• capsicum - 1 finely chopped
• Tomatoes - 2 finely chopped
• Green chillies - 4 finely chopped
• Red chilly pdr - 1 tsp
• corriander pdr - 1 tsp
• turmeric pdr - 1 tsp
• garam masala - 1 tsp
• cumin seeds - 1/2 tsp
• dry mango pdr - 1tsp
• salt - to taste
• Bombay pav bhaji masala - 3 tsp
• Pav bread - 8 pieces
• celantra leaves and onion/tomato /lime for garnishing.

Method of preparation:

• In apan add butter, asofoetida and ginger garlic paste and stir well
• Add the finely chopped onions and capsicum,wait for the onion to turn pink and translucent
• Add the finely chopped tomatoes,green chillies,pav bhaji masala,red chilli pdr,corriander pdr,turmeric pdr,garam masala and jeera,dry mango pdr and salt to taste.
• mix well and simmer for around ten mins.
• Now add all the boiled vegetables and cook for another 9 mins.
• mix all the ingrediants with a masher.
• Remove from heat and add juice of 2 lemons.
• Take another pan and add a dollop(big) of butterin it.
• Slice the bread rolls/pav at the centre and place them facing inwards.
• Turn them around in a minuteand let the outside turn golden brown.
• Garnish the bhaji with celantra leaves,onionand tomato slices
• Serve hot!

Ram navami celebrations

Rama navami celebrations on 24th of march

Peas Gobi Curry.

Jus had some extra peas in the freezer and a cauliflower, so tried to make a curry out of it which came out fabulous.













Ingredients:

• Peas - 1 cup
• Gobi - 1 medium size (cut and washed several times and soaked in warm water)
• jeera - 1 tsp
• salt - 1 tsp
• kasuri methi - 1tsp
• garam masala - 1 tsp
• red chilli pdr - 1 tsp
• corriander pdr - 1tsp
• oil - 2 tsp

Method:

• Heat oil in a kadai and when hot add the jeera seeds and fry them.
• slowly add the peas which are washed and fry till they are cooked.
• add the soaked gobi florets and stir fry.
• add all the spices fromsalt to corriander pdr as mentioned in the ingredients.
• Pour a cup of water and close the kadai with its lid and cook till all the spices are absorbed by gobi and peas.sprinkle celantra leaves if neccesary.
• Serve hot with paranthas/roti/naan.

Mirchi Bajji ! stuffed chilli receipe

I got these banana peppers and didnt know wat to do with them for a very long time..then today i decided to make authentic mirchi bajji out of it.

The mirchi can be directly deep fried with the paste of gram flour,but there is also a variation where you stuff the mirchis with potatoes and deep fry them.this tastes simply heavenly and im posting this receipe. Enjoi !


Ingredients:

• Banana peppers - 5 to 6
• Gram flour - 3 cups
• mashed boiled potatoes - 1 cup
• onion - 1 sliced
• lemon juice - 1 squeezed
• jeera - 1 tsp
• salt - to taste
• red chilli powder - 1 tsp
• oil- for frying
  
  
  
  
  
  
  
  
  
  

Method of prepararation:

( i ve shown pictures above of how it is done for easy understanding)

• mix the mash potatoes and onions along with salt,chilli powder and lemon juice and keep aside for 5 mins
• in a bowl mix gramflour ,salt,chilli powder,jeera and add water to make a thin batter consistency as shown in the picture.
• slit the banana peppers open, remove all the seeds and stuff with the potato mixture.
• In the meantime heat oil in a kadai for deep frying
• now slowly dip the stuffed mirchi in the gramflour paste and slide them into hot oil
• turn and press the bajjis and ensure that they are fully cooked.
• Remove when the bajji changes colour as shown in the mixture.

Serving suggestions:

• slit the bajji again after frying garnish with onions,lime juice and celantra leaves
• cut the bajjis fry them again and garnish with chat powder and bhujia/omapodi

Tips on deep frying:

• Ensure that the oil is hot before frying,else the bajjis may absorb more oil.
• corn oil is a better option for deep frying as it has high smoking point.
• Discard the oil after use,if the oil becomes thick.