Month: December 2017

(चटपटा आलू की सब्जी)- Aloo Katli Curry–Simple Aloo Ki Sabzi- Indian Potato Curry

Ingredients –

  • Boiled potatoes – 2
  • Ginger- Garlic paste – 1 tbsp.
  • Chopped coriander leaves
  • Ripe tomato puree – 1 cup
  • Chopped onions – 1 cup
  • Vegetable oil / Butter- 1 tbsp.
  • Turmeric powder – 1/8 tsp
  • Green chilly (as per your taste)
  • Salt as needed
  • Red chilly powder (optional)
  • Whole cumin seeds – 1/2 tsp.
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala – 1/2 tsp

Method –

  1. Heat a oil into a pan on medium heat.
  2. Add cumin seeds, and fry until the seeds begin to crackle.
  3. Add chopped onion, cook till onions become transparent.
  4. Sauté ginger- garlic paste  for 1-2 minutes.
  5. Add tomato puree, salt and turmeric powder, mix well.
  6. Cook for 4-5 minutes.
  7. Keep stirring, time to time.
  8. Add cumin powder, coriander powder, garam masala and mix well.
  9. Cook for 2-3 minutes.
  10. Add chopped coriander leaves and mix well.
  11. Peeled the potatoes and cut them into thin pieces.
  12. Add potatoes and water just as needed.
  13. Stir well, cover and cook for 2-3 minutes.
  14. Aloo(potato) curry is ready.
  15. Serve potato curry with roti, puri or rice

फटे दुध से बनाये स्वादिष्ट बर्फी और लडू- Curdled Milk Barfi- Sour Milk Laddu/Ladoo/Katli

Ingredients –

  • Normal Milk / Curdled Milk
  • Sugar (as per your taste)
  • Dry milk powder – 1/2 cup
  • Dry coconut powder – 1/2 cup
  • Milk – 1 cup
  • Food color (optional) yellow
  • Green cardamom powder – 1/2 tsp
  • Ghee / Butter – ¼ tsp (if needed you can add )
  • Condensed milk (optional)

For garnishing –

  • You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

Method –

  1. Heat  milk in a pan and bring it to boil.
  2. Keep stirring once a while.
  3. When milk is boiled, turn off the heat.
  4. Add Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  5. Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  6. Take a bowl, add crumbled paneer, coconut powder, sugar, dry milk powder, green cardamom powder and mix well.
  7. Heat a pan, add ghee on a medium heat.
  8. Add  paste  into a pan.
  9. Add coconut powder and mix well.
  10. Keep stirring for 3-4 minutes so it doesn’t burn..
  11. Once mixture is ready, turn off the heat.
  12. Apply ghee / butter on the plate (If you like you can use aluminum foil)
  13. Pour the mixture and then spread it evenly.
  14. Press it gently.
  15. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
  16. Let it cool down for sometime, so it can settle down.
  17. Once Curdled milk barfi  settled, cut it into pieces as per shape of your choice.
  18. Refrigerate to keep it fresh for up to 1 week.

For ladoo / Laddu –

  1. Take small portion of mixture, roll them into small ball.
  2. Coat with dry coconut powder .
  3. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional).
  4. Curdled milk ladoo is ready to serve.
  5. Refrigerate to keep it fresh for up to 1 week.

Gur Rewari (तिल की रेवारी / लडू)-Til Bites- Til Jaggery Laddu– Sesame Seeds

Ingredients –

  • Sesame seeds (white Til ) – 1 cup
  • Jaggery (gur) – 1 cup (as per your taste)
  • Green cardamom powder (as per your taste)

Method –

  1. Heat a pan on low heat.
  2. Add sesame seeds, roast for 2-3 minutes, till you get a nice aroma.
  3. Once ready turn off the heat.
  4. Heat another pan on medium heat.
  5. Add jaggery (gud), little water, ghee (1 tsp) and mix well.
  6. Prepare Gud syrup and check with your fingers it should be 1 string.
  7. Once Gud syrup is ready add sesame seeds.
  8. Keep stirring it and cook it
    on medium to low heat.
  9. Mix till all the sesame seeds coated with jaggery syrup.
  10. Once its ready, take off from heat.
  11. Pour the mixture into greased plate.
  12. Keep mixing it, grease your palms with ghee or water and make small balls from the dough, roll it between your palms and press it.
  13. Coat with roasted sesame seeds
    evenly.
  14. Repeat the same for rest of the dough.
  15. Gud Rewari (ladoo) is ready, store in an air tight jar.

(बस 1 सामग्री से बनाये ये अनोखा मिठाई)-Cashew (काजू) Sweets- Kaaju Custard Apple- Sarifa– Christmas Special

Ingredients –

  • Cashew (Kaju) – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Ghee / Butter – 1 tsp
  • Chopped dry fruits (cashew, raise & Almonds)

For decoration-

  • Food color Green for decoration.
  • Few cardamom skins
  • Cloves (long)

Method –

  1. Add cashew nuts in the grinder and prepare fine powder.
  2. Heat the non-stick pan on medium heat.
  3. Add ghee( 1/2 tsp), sugar and 1 cup water.
  4. Mix well and let the water boil.
  5. Prepare sugar syrup and check with your fingers it should be 1 string.
  6. Once sugar syrup is ready add cashew powder and keep stirring it and cook it on medium to low flame.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Pour the mixture into a plate.
  10. Keep mixing it, this way it will become little cold and thick also.
  11. Divide the mixture in two parts, add dry fruits in one part and mix well.
  12. Grease your palms with little water and make small balls from the dough, roll it between your palms.
  13. Roll the mixture into ball shape (size of lemon).
  14. Make small balls from other part of the mixture.
  15. Stick the small balls around the big ball.
  16. Press it gently, do the same for rest of the balls.
  17. Apply food color on palm and roll the balls between your palms.
  18. Garnish the Kaju Custard apple with cloves (long) & cardamom skin.
  19. Repeat the same for rest of the custard Apple.
  20. Kaju Custard Apple is ready, refrigerate to keep it fresh up to 1 week.

Achari Paneer- (अचारी पनीर)- Paneer Curry Recipe- Restaurant Style Achari Paneer–Punjabi Style

Ingredients –

  • Paneer (cottage cheese) – 1 cup ( cut into 1/2 inch cubes).

Whole Dry Masala For Achari Powder –

  • Fennel seeds – 1 tsp.
  • Mustard seeds – 1/2 tsp.
  • Coriander seeds – 1/2 tsp.
  • Onion seeds (kalonji ) – 1/2 tsp.
  • fenugreek seeds – 1/2 tsp.
  • Cumin seeds – 1/2 tsp.
  • whole Red chilly – 2-3 (as per your taste)

  • Garam masala powder – 1/2 tsp.
  • Turmeric powder – 1/2 tsp.
  • Coriander powder – 1/2 tsp.
  • Salt to taste
  • Red chilly powder  (as per your taste)
  • Chopped Tomato- 1
  • Vegetable oil as a needed
  • Whole cumin seeds – 1/2 tsp.
  • Green coriander leaves – 1/2 cup
  • Ginger –  1/2 inch (chopped)
  • Cashew nut- 4-5
  • Beaten curd yogurt – 1 tbsp.

Method –

  1. Heat  a non stick pan  on low  heat.
  2. Add all whole dry masala and mix well.
  3. Dry roast them until nice aroma comes.
  4. Set aside to cool.
  5. Transfer them to the small jar of a mixer grinder and grind to a medium coarse powder.
  6. Achari powder is ready.
  7. Add chopped tomato, Ginger and cashew nut  in the jar, grind until smooth puree.
  8. Heat  1/2 tsp oil in a pan on medium heat.
  9. Add paneer cubes, fry for 3-4 minutes.
  10. Heat a other pan, add 1 tbsp vegetable oil on medium heat.
  11. Add 1/2 tsp cumin seeds, cook for few min.
  12. Add tomato puree and cook until oil starts to separate.
  13. Add coriander powder, garam masala, turmeric powder and red chilly powder, salt to taste.
  14. Mix well and cook  until oil starts to separate.
  15. Add crushed spices powder(as per your taste) and mix well.
  16. You can store extra masala in fridge to be used later.
  17. Add beaten curd (yogurt)  on low heat.
  18. Stir and cook for a min.
  19. Add paneer cube, kasuri  methi  and mix well.
  20. Cook 2-3 min. turn off the heat.
  21. Add chopped coriander leaves and  mix well.
  22. Achari Paneer is ready.
  23. Serve it hot with roti, paratha , puri or your meals.