I made the Orange Jelly on Saturday. It is awesome!!! Everyone is loving it!!!! Let me share with you the recipe of Panchmel Dal. Ingredients: 50 gm split green gram lentil (moong ki dhuli dal) 50 gm urad ki dhuli dal 50 gm arhar dal 50 gm horse beans (chane ki dal) 1/2 tsp cumin seeds (jeera) a pinch asafoetida (hing) 1 1/2 tsp salt (namak) 1 tsp red chilly powder (lal mirch) 1/2 tsp turmeric powder (haldi) 1/2 tsp spice blend (garam masala) 1 tsp coriander powder (dhania) 1 lemon (nimbu) 1 tbsp coriander (dhania) 2 tbsp clarified butter (ghee) How to make Panchmel Dal: · Mix all lentils and wash them properly. · Soak them for half an hour. · Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker. · When cooked properly remove it from the flame. · Heat ghee in a pan and crackle cumin seeds and asafoetida in it. · Then add red chilly powder and coriander powder and mix it with lentils. · Finely chop coriander and sprinkle on lentil. · Add lemon juice and serve hot.
Let me share with you the recipe of Vegetable Spring Rolls. Cover : 250 gms. Maida 1 Egg Little Salt Water to make batter Filling : 2- 3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: · Sift the flour and add salt, egg and water and make a smooth batter. · Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. · Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized. · To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds. · Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender. · Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool. · To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake. · Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste. · Deep fry in hot oil until golden. · Serve the vegetable spring rolls hot.
Hi Amrita, The recipe of Vegetable Spring Rolls looks interesting!!! I will try it some time soon!! I learnt a new thing from my colleague last week. Guess what! Carrot Jam! Here is the recipe. Ingredients: 1/2 kg Carrot (Gajar) without the pith 2 cups Sugar (Cheeni) Juice of one Lemon (Nimbu) or 1 level tsps citric acid 2 1/2 cups Water How to make carrot jam: · Chop the carrot into small pieces, and cook with water until quite tender. · Pass through a sieve, add sugar and lemon juice and put it on fire. · Stir until sugar is dissolve and then cook it on a low fire until the jam thickens when tested on plate. · Cool, pour into clean jars, Serve after one day.
I made the Carrot Cake last evening. Everybody loved it! This is how my Mom makes Chicken Shorba. We have adored this soup since we were kids. Ingredients: 100 gms Boneless Chicken Shredded 500 ml Chicken Stock 1 tblp Garlic Finely Chopped 1 tsp Cumin Seeds 1 tblsp White Flour 2 tsp Butter 1 tblsp Oil Salt & White Pepper to taste 1 tblsp Fresh Cream How To Make Chicken Shorba: · Heat the butter in a pan and fry the shredded chicken pieces till tender. · Remove and keep aside. In a pan heat oil and let the cumin seeds splutter. · Add the chopped garlic and saute for a few seconds. · Add the white flour and fry for 1 min. · Add the chicken, chicken stock, white pepper powder and salt. · Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving. For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.
I made Panchmel Dal for dinner last night. It was delicious! Let me share with you the recipe of Paneer Pasanda that I learned from my friend. Ingredients: <TABLE class=MsoNormalTable style="mso-cellspacing: 1.5pt; mso-table-lspace: 2.25pt; mso-table-rspace: 2.25pt; mso-table-anchor-vertical: paragraph; mso-table-anchor-horizontal: column; mso-table-left: right; mso-table-top: middle" cellPadding=0 align=right border=0><TR style="mso-yfti-irow: 0; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0.75pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #ece9d8; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent"> <TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0.75pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 0.75pt; PADDING-BOTTOM: 0.75pt; BORDER-LEFT: #ece9d8; WIDTH: 22.5pt; PADDING-TOP: 0.75pt; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" width=30> 500 gms Cottage Cheese (Paneer) 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: · Cut cottage cheese in samll pieces. · Chop onion very finely. · Grind tomato, ginger, green chilly,. · Heat butter in a pan. · Saute onions till pink in color. · Then add tomato paste. · Continue cooking it on medium flame till ghee/oil begins to separate. · Put off the flame. · Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well. · Keep it aside for an hour. · Put the pan on the flame and then add milk to the mixture. · Simmer for 5 minutes and then finally put off the gas. · Take off the fire and serve hot.
You have heard of Palak Paneer. Try out the Bathua Paneer. I am sure you all will like it. Ingredients : Bathua : 500 gms Paneer (cut into cubes): about 200 gms Tomato: 2 pieces Ginger : 1 small piece Curd or Dahi : 150 gms Besan : About quarter cup White Jeera (saboot) : 1 teaspoon Dhania : 1 teaspoon Haldi : Quarter spoon Hing : 1 pinch Garam Masala : Half teaspoon Cooking Oil : 1 table spoon Salt : As per taste Method : Clean and wash the Bathua leaves thoroughly. Next boil the Bathua along with a little water in a pressure cooker. Once the mixture cools down, grind it. Cut the ginger and the green chilies into small pieces. Add besan to the curd and stir thoroughly. Separately quash tomatoes in a bowl. Take a karahi and pour refined oil, jeera, hing and minced ginger onto it and allow it to simmer. Next pour mashed tomatoes, green chillies, haldi , dhania leaves, and salt. Once this base is ready, pour the bathua saag and curd –besan mix onto it. Next introduce the paneer pieces into the karahi. Stir for a while and your Baathua Paneer is ready.
Thank you for the recipe of Paneer Pasanda! I was watching it over TV, sometime back, but was interrupted by a power cut. I thought of sharing with you my recipe of Vegetable Kebabs. Ingredients: 2 potato (alu) 1 cup cottage cheese (paneer) 1 cup cauliflower (phool gobi) 1 cup cabbage (patta gobi) 2 green chilly (hari mirch) 1 tbsp coriander (dhania patti) 1/4 tsp azinonotto powder 1 cup refined flour (maida) 1/2 tsp red chilly powder (lal mirch) oil for frying 1 tbsp clarified butter (ghee) 1 tsp salt (namak) How to make vegetable kebab : · Boil, peel and grate potato. · Grate paneer also. · Finely chop dhania and hari mirch. · Grate both the gobis. · Heat oil in a pan and fry both gobis with azinomotto powder. · After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up. · Remove it from the flame and let it cool. · Make small balls of the mixture and keep aside. · Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water. · Heat oil in a pan. · Dip all the balls in maida batter and deep fry them until they turn golden brown. · Serve them hot.
My friend cooks delicious Makai Na Bharta. I have tried to pick it up from her. Here is the recipe! Ingredients: 1 tsp coriander powder 1 tsp turmeric powder 1 kg fresh corns 1 tsp red chilli powder 2 tblsp oil 3 medium tomatoes 1/2 tsp garam masala powder 3 medium onions 1/2 tsp cumin seeds 6 - 7 green chillies salt to taste coriander leaves cut for garnish How to make makai na bharta : · Boil the whole corn, take off the niblets and grind it coarsely in a blender. · Take off and finely cut the onions. · Wash and cut the tomatoes. · Wash and cut the green chillies. · Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle. · Mix in cut onions and stir fry till light brown. · Mix in cut green chillies and stir fry for 1/2 minute. · Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. · Stir fry for few seconds and mix in cut tomatoes. · When tomatoes are cooked mix in corn, salt and little water. · Stir fry for another 5-10 minutes. · Serve hot decorated with cut coriander.
Thank you so much for the recipe of Bathua Paneer. I prepared it for lunch on Saturday and my parents loved it. Do you like Mushrooms? Yesterday I was invited for dinner at my aunt’s place. My cousin had cooked Shahi Mushroom. It was delicious. I somehow persuaded her to share the recipe with me! Here it comes! Ingredients: 200 gm mushroom 4 onion (pyaj) 7-8 tomato (tamatar) 1 piece ginger (adrak) 2 green chilly (hari mirch) 1/2 tsp salt namak 1/2 tsp red chilly powder (lal mirch) 1/2 tsp spice blend (garam masala) 1 tsp sugar 1 cup cream (malai) 1/2 cup cashew nut (kaju) 3 tbsp clarified butter (ghee) How to make Shahi Mushroom: · Cut mushrooms into 2 pieces. · Finely chop all the other vegetables. · Heat ghee in a pan and fry onions until it turns pink. · Then fry ginger, green chilies and tomato. · When tomato softens, remove it from the flame. · Grind it in a mixer. · Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder. · Cook for 2-3 minutes and then add mushroom. · Cook at low flame until mushroom softens. · Then remove it from the flame and serve hot.
Shahi Mushroom sounds great! I will definitely try it some time soon! Let me share with you the recipe of Dahi ke Kebab! Ingredients: 1.2 ltrs yoghurt 100 gms cottage cheese grated 40 gms chopped onion 30 gms chopped ginger 10 gms chopped fresh coriander cornflour to dust 30 gms cashewnut powder 30 gms chopped raisins 4 gms white pepper powder 4 gms cardamom powder salt to taste oil to grill How to make Dahi Kebab : · Hang yoghurt overnight. · Saute the onion and ginger in minimum oil till it sweats. · Mix the other ingredients. · Adjust seasoning and shape into tikkis. · Grill them on a medium hot skillet. · Garnish and serve with chutney.
