Avocado Toast with Fresh Basil Scrambled Eggs

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Avocado Toast with Fresh Basil Scrambled Eggs

Ingredients:

2 pieces multigrain bread
1 ripe avocado

2 Eggs                  

2 tbsp Milk

½ tsp Ground Black Pepper
1 tbsp olive oil
½ tsp Chilly flakes

1 tbsp Fresh Basil (Chopped)

1 tbsp Butter
1 tbsp chopped pistachios (optional)

Salt to taste

Method:

Toast the bread. Cut the Avocado in half, remove pit and scoop the flesh into a bowl.  Mash the avocado with a fork, keeping the texture slightly chunky. Spread half the mashed avocado onto each piece of toast and drizzle with olive oil, and sprinkle with salt and Chilly flakes to taste. Top with pistachios, if desired. Crack the eggs into a bowl. Add milk and pepper, and then use a fork to beat them well. Now add a pinch of salt and whisk. Put a medium saucepan over a low heat and add the butter, carefully pour in the eggs. Stir slowly with a spatula. Keep stirring gently until the eggs are done. Add the chopped fresh basil and then remove from the heat. Serve along with Avocado chilly toast.

Ukadiche Modak [Sweet Steamed Dumplings]

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Ukadiche Modak

Ingredients:

2 Cups Fresh Coconut (Scraped)

1 Cup Jaggery (Grated)

½ tsp Cardamom Powder

1 tbsp Gulkand* (Optional)

2 Cups Rice Flour

1 tsp Ghee (Clarified Butter)

Pinch of Salt

Method:

Heat 2 cups of water along with pinch of salt and Ghee. Once water starts boiling, turn the heat to low and add 2 cups of flour and stir vigorously with a good thick spatula. Then switch off the gas and cover and let the steam trap inside to cook the dough. After 7-8 minutes remove the warm dough from the pan and start kneading on a flat surface. Use wet hands to make soft pliable dough. Cover the dough with a damp cloth and keep aside. On a slow flame cook jaggery, coconut and cardamom powder in a non stick pan. Mix well and cook till all the moisture evaporates and the mixture thickens. Add gulkand and keep aside to cool. Take 2 inch balls of the dough. Spread evenly with your hands and make a bowl. Hold it in your left hand, put 1 tbsp coconut mixture in the centre, Pinch 5 to 7 times on the edges by keeping equal distance. Pull them together and join to form a peak. Prepare the entire modaks and steam cook into a steamer or special modak steamer for 12 to 15 minutes. Serve hot with Ghee.

*Gulkand is a sweet preserve of rose petals.

Spicy Chicken Curry

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Spicy Chicken Curry

Ingredients:

500 Gms Chicken (Curry Cut)

2 Medium Onions (Sliced)

½ Cup Fresh Coconut (Scraped)

½ Cup Dry Coconut (Grated)

2 Medium Tomatoes (Chopped)

½ tsp Turmeric powder

6 tbsp Oil

Salt to Taste

Red Paste:

2-3 Kashmiri Red Chillies

6-7 Spicy Red Chillies

4/5 Black Peppercorns

1 Inch Cinnamon (Dalchini)

4 Cloves

1 Cardamom

2 Pinch Nutmeg Powder

1 ½ tbsp Coriander Seeds

1 tsp fennel Seeds

1 tsp Poppy Seeds

6-7 Garlic Clove

½ Inch Ginger

2-3 Sprigs Coriander Leaves

Method:

Heat 2 tbsp oil in a pan and roast all red paste ingredients on low heat for 2-3 minutes. Stir continuously. Cool and grind to a smooth paste with little water. In the same pan heat 1 tbsp oil and sauté sliced onion, fresh and dry coconut till it changes colour to light brown. Cool and grind to a smooth paste using sufficient water. Heat 3 tbsp oil in a heavy bottom vessel; add turmeric powder, tomatoes and chicken, sauté for 3-4 minute. Now add the red paste and cook till the oil separates. Now add salt and 2 cups of water. Cover and cook till the chicken is done. Now add the onion coconut paste, adjust salt and water. Cook for 3-4 minutes on high heat. Garnish with coriander leaves and serve hot.

Fresh Nariyal Burfi [Fresh Coconut Dessert]

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Fresh Nariyal Burfi

[Fresh Coconut Dessert]

Ingredients:

4 Cups Freshly Scraped Coconut

3 Cups Sugar

¾ Cup Milk

¼ tsp Cardamom Powder (Elaichi)

10 Saffron strands (Kesar)

1 tsp Ghee (Vegetable Shortening)

Method:

In a bowl mix sugar and milk. Add scraped coconut and mix well. Transfer the mixture into a pan and cook on medium heat, stirring continuously with a spatula to prevent the mixture from sticking to the pan. Now add cardamom powder and saffron to coconut mixture and mix well. Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. At this stage turn off the heat. Grease a tray with ghee. Transfer the coconut burfi mixture into it and spread evenly. Run a knife to cut into squares and allow it to cool and set on the tray for couple of hours.  Once cooled completely, separate the pre-cut Coconut Burfi and serve.

Bhindi Fry Punjabi Style

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Bhindi Fry Punjabi Style

(Okra Stir Fry)

Ingredients:

500 gms Bhindi[Okra]

1 Medium Onion (Chopped)

2 Medium Tomatoes (Chopped)

2-3 Pods of Garlic (Finely Chopped)

½ tsp Ginger (Chopped)

1 tsp Red Chilly Powder

¼ tsp Turmeric Powder[Haldi]

½ tsp Coriander Powder [Dhania]

½ tsp Cumin Powder [Jeera]

¼ tsp Garam Masala (Ready made)

¼ tsp Dry Mango Powder [Amchur]

1 tbsp Coriander Leaves (chopped)

4 tbsp Oil

Salt to Taste

Method:

Rinse the bhindi/okra well in water. Wipe with a kitchen towel to dry them. Remove the base and stalk while chopping the bhindi. Chop into ½ inch pieces. Heat 2 tbsp oil in a kadai/wok add the bhindi and sauté till they are completely cooked. Keep the sautéed bhindi aside. Add remaining oil to the same pan, to that add the chopped ginger & garlic and sauté for ½ a minute, now add chopped onions and fry till they become translucent. Add the chopped tomatoes and sauté till the tomatoes are soft and mushy. Add all the dry spice powders one by one. Stir well and sauté for a minute. Add the sautéed bhindi, salt and mix so that the onion-tomato masala coats the bhindi well. Cook for 2-3 minutes. Stir in between. Garnished with chopped coriander leaves and serve hot with chapattis or rotis.

Mutton Clear Soup

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Mutton Clear Soup

Ingredients:

250 gram Mutton Bones

1 Medium Onion (finely chopped)

1 Bay leaf

2-3 Cloves

6-8 Black Pepper

2 tsp Ginger Garlic Paste

Pinch of Turmeric Powder

½ tsp Red Chilly Powder

¼ tsp Black Pepper Powder

1 tbsp Lemon Juice

Few Coriander Leaves

1 tbsp Pure Ghee [Clarified butter]

Salt to taste

Method:

Wash the bones properly and keep aside. Heat ghee in a pressure cooker, to that add black pepper corns, cloves and bay leaf.  When they splutter, add onion. Sauté onion till it turns translucent. Now add ginger-garlic paste and Sauté over medium flame. Add turmeric powder, red chilly powder; add the mutton bones and sauté for 2-3 minutes. Add 2-3 cup of water and salt as per taste. Mix well and pressure cook. (1 whistle and 15 minutes simmer on slow flame). Turn off the heat and wait for the pressure to release on its own. Sieve the soup in serving bowl. Adjust salt as per taste and add lemon juice. Sprinkle pepper powder and garnish with coriander leaves. Serve hot.

मटन का शोरबा

सामग्री:

250 ग्राम मटन हड्डी

1 मध्यम प्याज (बारीक कटा हुआ)

1 तेज पत्ता

2-3 लौंग

6-8 काली मिर्च

2 छोटे चम्मच अदरक लहसुन का पेस्ट

हल्दी पाउडर की चुटकी

½ छोटा चम्मच लाल मिर्च पाउडर

¼ छोटा चम्मच काली मिर्च पाउडर

1 बड़ा चम्मच नींबू का रस

कुछ हरा धनिया

1 बड़ा चम्मच शुद्ध घी [कई मक्खन]

नमक स्वाद अनुसार

विधि:

ठीक से हड्डियों को धो लें और अलग रख दें। एक प्रेशर कुकर में घी गरम करे।उसमे काली मिर्च, लौंग और तेज पत्ता डाल दे। जब वह तड तड ने लगे तो उसमें कटी प्याज डाल कर भूरा होने तक पकाएं। फिर अदरक - लहसुन पेस्ट डाल कर मध्यम आँच पर दो मिनट फ्राई करें। हल्दी पाउडर, लाल मिर्च पाउडर और मटन की हड्डियों को डालकर 2-3 मिनट के लिए भून लें। 2-3 कप पानी और स्वाद के अनुसार नमक के मिलाकर अच्छी तरह मिलाले और प्रेशर कुकर में पकाएं ।(1 सीटी और 15 मिनट धीमी आंच पर)। आंच बंद करें और अपने दम पर दबाव रिहा होने तक प्रतीक्षा करें। परोसने वाली कटोरी मे शोरबे को छान लें। स्वाद के अनुसार नमक ठीक करें और नींबू का रस मिलाये। काली मिर्च पाउडर छिड़क कर और हरा धनिये के साथ गार्निश करे और गरमा गरम परोसें।

Egg Curry

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Egg Curry

Ingredients:

4 Eggs

1 Big Onion (Sliced)

1 Small Onion (Finely Chopped)

½ Cup Dry grated Coconut
7-8 Black Peppercorns
4 Garlic Cloves

2 Dry Kashmiri Red Chillies
2 tsp Sesame seeds

½ tsp Turmeric powder

2 tsp Red Chilly Powder

½ tsp Garam Masala

1 tbsp Fresh Coriander leaves (chopped)
3 tbsp oil

Salt to Taste

Method:

Hard boil 2 eggs out of 4 and keep 2 raw eggs aside to be use later in the gravy. Heat 1 tbsp oil in a wok (Kadai) and add the peppercorns and sliced onion, stir fry continuously on medium-high heat till they turn translucent. Now add the grated dry coconut, sesame seeds, garlic cloves & dry red chillies. Fry the mixture till it turns light brown. Cool the mixture and grind whole mixture to make a fine paste. Heat 2 tbsp oil in a saucepan. Add finely chopped onion and stir till it becomes soft and translucent. Add turmeric powder, red chilly powder, garam masala and stir, now add coconut-onion paste and sauté till oil starts coming out from the mixture. Add some water to make gravy thin. Add salt and bring it to boil. Add 2 raw eggs in the gravy and put a lid on saucepan and let the eggs cook for 2-3 minutes. Cut in half the hard boiled eggs and add to the gravy. Cover saucepan and boil for 1-2 minutes. Garnish with coriander leaves and serve hot.

Shakshuka

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Shakshuka

Ingredients:

1 large Onion (Finely sliced)

1 large Red Bell Pepper (seeded and finely sliced)

3 Garlic cloves (Finely sliced)

1 tsp ground Cumin

1 tsp Kashmiri Red Chilly Powder

4 Medium Ripe Red Tomatoes

¼ tsp black pepper powder

1¼ cups Paneer [Cottage cheese] (optional)

6 large Eggs

3 tbsp Olive oil/refined Oil

3-4 Sprigs of Fresh Coriander Leaves

Salt to Taste

Method:

Boil water in a vessel. Make a cross at the bottom end of the tomatoes and place them in a vessel of boiling water. Leave them for 1 – 1 ½ minute. Immediately remove them and place in cold water and once they cool completely, drain the water and peel and chop the tomatoes. Heat oil in a cast iron skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 10 minutes. Add garlic and cook until tender, now add in ground cumin, chilly powder, and cook for a minute. Pour in tomatoes and season with salt as per taste and pepper powder; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled Paneer (optional). Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover the skillet with lid and reduce the heat and simmer for 8-10 minutes or until eggs are done. Garnish with chopped coriander leaves and serve with Bread or Nan.

Tisryache Sukhe [Goan Style Clams]

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Tisryache Sukhe

[Goan style Clams]

Ingredients:

30-35 Clams [tisrya]

1 ½ Cup Chopped Onion

1 Cup Coconut (fresh & grated)

½ tsp Turmeric powder

3-4 Green Chillies (chopped)

4 Garcinia Indica(Kokum/Aamsul)

2 tbsp Coriander leaves (chopped)

2 tbsp Refined Oil

Salt to taste

Method:

Wash and clean the clams. Discard the clams which are already open. Add the clams in a pan, cover and cook for 2 minutes till the clams open. Take a butter knife and open the clams and discard the empty shell and retain the shell with meat. Heat oil in a pan and add chopped green chillies, now add the chopped onion and saute till the onion turns translucent. To this add turmeric powder and saute for a minute. Add the clams, stir and cover and cook for 5- 6 minutes or till the clams are cooked. Now add freshly grated coconut and garcinia indica(kokum)and stir well. Add salt if necessary (as it is clams are salty). Garnish with chopped coriander leaves and Serve hot.

Jackfruit Kheer

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Jackfruit Kheer

Ingredients:

1 Cup Dalia [Lapsi, Broken Wheat]

1 ½ Cup Jaggery [Gud](grated)

1 ½ Cup Jackfruit [Phanas] (Roughly chopped)

2 tsp Besan (Gram flour)

2 tbsp Ghee [clarified butter]

2 Cups Coconut Milk (Fresh 1^st Extract)

½ tsp Cardamom Powder [Elaichi]

8 -10 Saffron [Kesar] Strands

Method:

In a pan dry roast the gram flour and keep aside. Heat 1 tbsp of ghee in the same pan. Roast broken wheat on a low flame stirring continuously for 6 to 7 minutes till the raw smell goes away.  Pressure cook the roasted broken wheat with 1½ cups of water till 4 to 5 whistles. Heat a heavy bottomed vessel. Add 1 tbsp of ghee to that add grated jaggery and pressure cooked broken wheat. Cook for 4 to 5 minutes by stirring in between. Now add the jackfruit and mix well. Cook for another 2 minutes. Add the roasted gram flour and give it a good stir. See that there are no lumps. Add the coconut milk along with cardamom powder & saffron strands. Stir continuously and bring it to a boil. Serve warm or chilled.

Chicken Shami Kabab

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Chicken Shami Kababs

Ingredients:

500 gm Chicken Kheema (mince)              

1 tbsp Ginger Garlic paste

7-8 Red Chillies

1 Medium Onion (Roughly chopped)

¾ Cup Chana dal [Split Bengal gram] (soaked for at least 4 hours)

1 Potato (peeled and cubed)

1 tsp Cumin seeds

1 Black Cardamom

1 Inch Cinnamon

5-6 Black Pepper Corns

4-5 Cloves

1 Egg (lightly beaten)

2-3 Green Chillies (chopped)

1 Onion (finely chopped)

2-3 tbsp Fresh coriander (finely chopped)

2 tbsp Besan [Bengal gram flour] (if needed)

Oil for frying

Salt as per Taste

Method:

Put the chicken kheema along with all (potato, red chillies, roughly chopped onion, chana dal, cumin seeds, ginger garlic paste, cardamom, cinnamon, pepper corns and cloves) the ingredients into a pressure cooker.  Add half a cup of water and pressure cook it. Increase the heat and dry off any excess moisture. Allow this mixture to cool completely.  Remove the red chillies. Then grind the mixture until smooth. In a bowl add Chicken mixture, chopped onion, green chillies, chopped coriander leaves and salt to taste. Mix well. If the mixture doesn’t hold together add besan as required. Take 2 inch balls and shape them into patties. Keep the beaten egg handy in a bowl. Heat oil in a non stick pan. Dip each patty in the egg and shallow fry the patties till they are golden brown and done on both sides. Serve hot with Chutney of your choice. You can prepare Shami Kebabs in advance and can refrigerate it and cook it the next day.

Fresh Mango Lassi

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Fresh Mango Lassi

Ingredients:

1 Ripe alphonso mango

1 ½ Cup Curd

1-2 tsp Sugar

2-3 tsp Fresh Cream (optional)

1 tsp Almonds (chopped)

1 tsp Pistachios (chopped)

5-6 Saffron strands

2-3 Fresh Mint Leaves (optional)

3-4 Ice Cubes

Method:

Peel the skin from the alphonso mango and cut into small pieces. Add the chopped mango in a blender or mixer. Add 1 to 2 tsp sugar. The addition of sugar can be skipped if you want or you can add as per your taste. Add the saffron strands and blend everything till smooth. Then add 1 ½ cups curd and 2 to 3 tsp fresh cream (optional). Add ice cubes. If you want a slightly thin consistency, then add some milk to the mango lassi while blending. Blend for some seconds till everything is mixed well and the curd has become smooth. Pour mango lassi in glasses. Garnish the alphonso mango lassi with some mint leaves or chopped mangoes or chopped almonds & pistachios. Serve Chilled.

Boondi Ladoo

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Boondi Ladoo

Ingredients:

250 gm Besan [gram flour]

¼ tsp Yellow Colour

1 tbsp Almonds (chopped)

1 tsp Cardamom powder

 3 cups sugar

Skimmer with Holes

Oil for frying

Method:

Heat a kadai over medium heat add sugar and ¾ cup water, stir frequently, when sugar dissolves and the mixture comes to a boil check the consistency of the sugar syrup. (One string consistency) add cardamom powder stir well and remove from heat. In a Bowl add besan, yellow colour and water to make a batter with consistency which should not be too thin or thick. Now heat oil in a kadai on medium heat. Place the Skimmer spoon 4-5 inches above the kadai and pour the batter with the help of a ladle. (Clean the skimmer after every use) As the batter droplets fall in the hot oil, fry them until golden in colour. When done, drain it remove and put into a separate bowl. Now add the warm sugar syrup to the boondis very slowly and mix well so that the boondis soak in the syrup. (Use syrup as required) Take ½ of the soaked boondi and churn it in a mixer, this will help in binding of Ladoos.  Mix together both the boondis add the chopped almonds and roll it into small or medium size balls. Ladoos are ready.

Chocolate Walnut Brownie

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Chocolate Walnut Brownies

Ingredients:

¾ Cup Plain Flour [Maida]

1 Cup Sugar (Powdered)

¾ Cup Salted Butter

1 Cup Dark Chocolate (Grated)

¼ Cup Cocoa powder

1 Pinch Baking Powder

3 Eggs

¼ tsp Vanilla Essence

½ Cup Walnuts (Chopped)

Method:

Preheat the oven to 180⁰C. Grease, dust and line the base and sides of a 20cm square cake mould. In a large bowl over some simmering water (Double boiler), melt the butter and the chocolate and mix until smooth. Now add the powdered sugar and stir together. Keep aside to cool. Ones the mixture is cooled add eggs one by one and whisk until thick and creamy. Sift the flour, cocoa powder and baking powder together and fold it in the chocolate mixture. Add vanilla essence and walnuts and whisk gently. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes on 165⁰C. You don't want to overcook them so, unlike cakes; you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Dahi Vada

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Dahi Vada

Ingredients:

1 cup Urad dal [split black lentils] (soaked for 4 hours)

1 tsp Red Chilly powder

1 tsp Chaat Masala

1 tbsp Jeera [Cumin] powder

3 Cups beaten Curd [dahi]

2 tbsp Khajur Imli ki Chutney*

1 tbsp Coriander leaves (finely Chopped)

Oil for frying

Salt to taste

Method:

Wash and drain the urad dal. Grind together urad dal and salt in a food processor to a smooth paste (with Minimum water). Using your hand beat the batter for 2 minutes till it is airy and light. Keep aside for 10 minutes. Pre-heat oil in a deep frying vessel .Wet your hands with water and take lemon sized quantity of batter and deep fry in hot oil on a slow flame till the vadas are golden or done. Remove     from oil and soak the deep fried vadas in water for about 10 minutes. Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch .Remove the vadas and gently press between your palms to remove excess water., remove excess water and keep aside. Arrange the vadas on a serving dish and top with beaten curd. Put some khajur imli ki chutney on each vada and garnish with chilli powder, cumin seed powder, chaat masala and salt. Sprinkle some chopped coriander leaves and serve.

For Recipe of Chutney*please refer Sweet and Green Chutney for Chaat                

Shahi Tukda

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Shahi Tukda

Ingredients:

3 Bread slices

3 tbsp Ghee

½ Cup + 1tbsp Sugar

½ Cup Water

1 Cup Milk

3 ½ tbsp Sweetened Condensed milk

¼ tsp Cardamom powder

1 tbsp Almonds & Pistachios (sliced)

6-7 Kesar threads [Saffron]

2-3 Edible Silver Leaf [Warq] (Optional)

Method:

Boil ½ cup sugar and water for 8 to 10 minutes until it slightly thickens. Transfer the sugar syrup to a flat bowl and keep it aside to cool. In a non stick pan add milk, condensed milk and 1 tbsp of sugar and boil it for 8 to 10 minutes until it thickens. Switch of the heat and add cardamom powder and mix well. Keep aside to cool. Cut the bread in triangles. Heat ghee in a non stick fry pan and shallow fry the bread triangle till they are golden in colour on both sides.(fry on medium heat) Keep aside to cool. Ones the bread triangles cool soak them in sugar syrup. (Do not soak for too long) Remove and arrange them on serving dish and pour the thick milk mixture on it. Decorate with dry fruits, saffron and silver warq.

Chicken Momos

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Chicken Momos

Ingredients:

For the covering

1 cup Flour

1 ½ tsp Oil           
Pinch of Salt
Water as required

For the filling

200gms Chicken Mince
¼ tsp Soya sauce
1 tsp Garlic (finely chopped)

½ tsp Ginger (finely chopped)
1 Green chilly (finely chopped)
1 tbsp Spring Onion (Finely chopped)
Salt to taste

Method:

In a bowl take chicken mince to that add soya sauce, chopped garlic, ginger, green chilly, spring onion and salt as per taste and mix gently and keep aside. Mix the flour with oil and salt and knead a soft dough adding required quantity of water. Cover the dough with a damp cloth. Take a small ball of the dough and roll it into a thin sheet (Roti) as possible. Cut out 3″ diameter circles using a cutter or any round edged bowl. Put tea spoon full of filling to the center of the circle. Bring all the edges together to the center, making pleats. Pinch and twist the pleats to secure the stuffing. Arrange the momos on a greased steamer or idli cooker. Cover with a lid and steam for about 10 minutes. Serve hot with chilly sauce or sauce of your choice.

Basic White Gravy

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Basic White Gravy

Ingredients:

4 Big Onions (quartered)

½ Cup Cashew nuts

½ Cup Melon Seeds (char magaz)

1 tbsp Garlic paste

1 tbsp Ginger paste

2 Green cardamoms

2 Green chillies (slit)

¼ Cup Mawa (khoya)

½ Cup Hung Curd

½ tsp White Pepper powder

2 tbsp Oil

Salt to taste

Method:

Grate the mawa and keep aside. Soak the cashew nuts and melon seeds in a cup of warm water for half an hour. Drain them and grind them into a smooth paste using required quantity of water. Boil the onions in a pan till they are soft, drain and cool them. Grind them into a smooth paste. Heat oil in a kadai and add boiled onion paste, sauté the paste on medium flame for 2 to 3 minutes. Now add ginger paste, garlic paste, green cardamom, slit green chillies. Add the grated mawa and cashew nut paste and stir well. Add ¾ cup of water and cook on low heat for 7 to 10 minutes. Add the whisked curd, salt to taste, white pepper powder and stir well. Cook for another 2 minutes and remove from heat. Cool the Gravy. If you wish to store the gravy in the deep-freezer for a week, ensure that you avoid adding curd.

Home Made Ravioli (Cheese & Spinach)

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Ingredients:

5 Medium Tomatoes

½ Cup Tomato Puree

½ Cup Fresh Cream

1 tsp Garlic (minced)

1 tbsp Onion (finely Chopped)
1 cup flour

½ Cup Semolina
1 egg
2 tbsp olive oil

1 Cup fresh spinach

1 Cup Cheese (grated)

5-6 Fresh Basil Leaves

½ tsp Oregano

¼ tsp Red Chilly flakes

Parmesan Cheese for Garnish
Salt Sugar to Taste

Method:

Blanch the spinach with pinch of salt. Squeeze out water and chop it. In a bowl place the cooked spinach along with ½ cup grated cheese. Combine the mixture very lightly. Take the flour & semolina to that add pinch of salt, 1 tbsp olive oil and egg and mix. Knead soft dough with water. Cover the dough, and let it sit for 20 minutes. Roll the dough into a thin sheet on a floured surface. Cut the dough into 3 x 3 inch squares. Place the filling 1 tsp at a time into the center of the square. Cover each square with a second piece of ravioli dough and pinch the ends together to seal the ravioli. Boil the water. Place the ravioli into the water and cook until the dough is tender and the ravioli floats to the surface. Drain the ravioli and keep aside. Blanch the tomatoes. Drain and peel the tomatoes. Make halves and remove seeds and roughly chop them. Heat oil in a large saucepan over medium heat. Add onion and garlic and fry for 2 minutes stir occasionally. To this add the roughly chopped tomatoes, tomato puree, red chilly flakes, and sugar and bring it to a boil. Reduce the heat to low. Cook until the sauce thickens. Add fresh cream, basil leaves and season with salt and oregano. Remove from heat. Arrange Ravioli in serving plate and pour the sauce over it. Garnish with grated parmesan.

Mutter Paneer Kofta Curry

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Mutter Paneer Kofta Curry

Ingredients:

1 Cup Mutter [Green Peas]

1 Green chilly

1 tsp Ginger Garlic Paste

1 tbsp Oil

2 Large Potatoes (boiled, peeled& mashed)

100 gm Fresh Paneer [Cottage Cheese] (Grated)

2 tbsp Corn Flour

1 tbsp Fresh Coriander leaves (finely chopped)

Oil for deep frying

Salt to taste

Method:

Boil the green peas and keep aside to cool. In a mixer jar add the green peas along with green chilly and grind them coarsely. Heat 1 tbsp of Oil in a fry pan. Add Ginger Garlic paste and sauté for a minute. Add the green pea’s mixture and salt as per taste, sauté the mixture for 2-3 minutes. Remove from heat and keep aside to cool. In a bowl add mashed potatoes, grated paneer, corn flour and salt as per taste. Knead well to make soft dough. Apply little oil to your palm and take a small portion of the dough and flatten it to make a cup shape. Take approximately 1 tsp of green pea’s mixture and add on the cup shape dough. Carefully close the cup shape and roll it between your palms to make a ball shape (kofta). Heat oil in a fry pan and fry all the koftas till they are golden in colour or done. Remove on paper towel to drain excess oil. For Gravy please refer Basic Makhani Gravy recipe.

While serving keep the koftas in a serving bowl and then pour the hot gravy on top. Garnish with fresh coriander leaves and serve immediately.

Besan Ladoo

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Besan Ladoo

(Sweet balls of Gram Flour)

Ingredients:

2 Cups Besan [Gram flour]

¾ Cup Vanaspati Ghee (Vegetable shortening)

1½ Cup Powdered Sugar

1 tbsp Milk

½ tsp Jaifal powder [Nutmeg]

1 tbsp Golden raisins

Method:

Dry roast the besan in a kadai or pan on slow flame for about 8-10 mins. Keep on stirring continuously so that the besan is not burned and there is even browning. Melt the ghee and keep aside. Add the melted ghee and continue roasting the besan for another 5-6 minutes stirring continuously. The besan would start to give a nice nutty fragrance and will start releasing ghee. Once you get a strong nutty fragrance, now sprinkle milk and stir and switch off the flame. Cool the besan to room temperature. Now add the powdered sugar and Nutmeg powder. Mix well so that no lumps are formed. Now add raisins and make small or medium sized ladoos and store them in air tight container.

Chicken Chilly

Chicken Chilly

Ingredients:

400 gms Boneless Chicken

2 Capsicum (chopped in Squares)

½ Cup Spring Onion Whites (chopped)

½ Cup Spring Onion Greens (chopped)

2 tsp Corn flour

5-6 Green chillies (slit)

1 tbsp Garlic (finely chopped)

1 tbsp Ginger (finely chopped)

3 tsp Soya sauce

1 tsp White Vinegar

½   tsp Pepper powder

4 tbsp Oil

Ajinomoto (optional)

Salt as per taste

Method:

Wash and cube the chicken and marinate the chicken with salt, pepper, 1tsp soya sauce and corn flour and set aside for 10-15 minutes. Heat oil in a non stick pan and stir fry the marinated chicken cubes until they are golden in colour or done. Drain and remove the chicken and keep aside. In the same oil add chopped garlic, ginger, green chillies and white spring onion. Stir fry on high heat, now add capsicum and fry for a minute. Add soya sauce, vinegar and salt as per taste. Stir well and add the fried chicken and mix well. Sprinkle green spring onion and remove from heat.

Basic Makhani Gravy

Print recipe

Basic Makhani Gravy

Ingredients:

12 Large Tomatoes

1 tbsp Kashmiri red chilly powder

1 inch piece Ginger (roughly chopped)

¼ Cup Butter

1 tbsp Garlic paste

1 tbsp Ginger paste

½ tsp Kasuri methi

1 ½ tbsp Cashew Nuts

1 tsp Sugar

1 tsp Garam masala powder

1 Cup Fresh cream

Salt to taste

Method:

Wash and cut the tomatoes in quarter. Put them in a pressure cooker along with salt, half of the Kashmiri red chilly powder, chopped ginger and two cups of water. Pressure cook till two whistles. Remove and set aside to cool. Blend the mixture in a blender and strain. Boil cashew nuts separately, make its paste in a blender, strain it and keep aside. Heat butter in a pan, add garlic paste and ginger paste and cook for a minute. Add the pureed tomatoes and cook for 10 -15 minutes. Add the remaining Kashmiri red chilly powder to the gravy along with salt, sugar and cashew paste. Stir and cook for a minute. Add crushed kasuri methi and garam masala powder. Mix and cook for a minute. Add cream only if you need to use the gravy immediately. Makhani gravy is mainly used in the preparation of Chicken makhani and paneer makhani

बेसिक माखनी ग्रेवी

सामग्री:

12 बड़े टमाटर

1 बड़ा चम्मच कश्मीरी लाल मिर्च पाउडर

1 इंच अदरक का टुकड़ा (कटा हुआ)

¼ कप मक्खन

1 बड़ा चम्मच लहसुन का पेस्ट

1 बड़ा चम्मच अदरक का पेस्ट

½ छोटा चम्मच कसूरी मेथी

1½ बड़ा चम्मच काजू

1 छोटा चम्मच चीनी

1 छोटा चम्मच गरम मसाला पाउडर

1 कप फ्रेश क्रीम

स्वाद के अनुसार नमक

विधि:

टमाटर को धोकर चार टुकड़ो में काटकर, स्वादानुसार नमक, आधी कश्मीरी लाल मिर्च पाउडर, अदरक और दो कप पानी के साथ एक प्रेशर कुकर में डाल दे। दो सीटी तक पकाएं। निकालें और ठंडा करने के लिए अलग रख दें। एक मिक्सर मे मिश्रण को अछी तरह पीस कर छान ले। काजू को उबाल कर अलग से, मिक्सर में महीन पेस्ट बनाकर छान ले और अलग रखें। एक कड़ाही में मक्खन को गरम करें, उसमे लहसुन का पेस्ट और अदरक का पेस्ट डालकर एक मिनट के लिए पकाएं। अब पिसे हुए टमाटर को डालकर 10 -15 मिनट के लिए पकाएं। बची हुए कश्मीरी लाल मिर्च पाउडर, नमक स्वादानुसार, चीनी और काजू पेस्ट को ग्रेवी में मिलाए। मिश्रण को चलाये और एक मिनट के लिए पकाएं। कसूरी मेथी और गरम मसाला पाउडर डालकर मिश्रण को मिक्स करे और एक मिनट के लिए पकाएं। अगर ग्रेवी का तुरंत उपयोग करने की आवश्यकता है तो उसमे क्रीम मिलाये। मखनी ग्रेवी मुख्य रूप से चिकन मखनी और पनीर मखनी की तैयारी में इस्तेमाल होती है

(मराठी)

बेसिक माखनी ग्रेव्ही

साहित्य:

12 मोठे टोमॅटो

1 मोठा चमचा काश्मिरी लाल तिखट

1 इंच तुकडा आले (बारीक चिरून)

¼ कप लोणी

1 मोठा चमचा लसूण पेस्ट

1 मोठा चमचा आले पेस्ट

½ चमचा कसूरी मेथी

1 ½ चमचा मोठा काजू

1 लहान चमचा साखर

1 लहान चमचा गरम मसाला पावडर

1 कप ताजे क्रीम

चवीपुरते मिठ

कृती:

टोमॅटो धुवून त्यांचे चार चार तुकडे करा.एका प्रेशर कुकर मध्ये टोमॅटो चे तुकडे, चवीपुरते मिठ, अर्धी काश्मिरी लाल मिरची पावडर, आल्याचे तुकडे आणि दोन कप पाणी घालून दोन शिट्ट्या होईपर्यंत शिजवून घ्यावे. टोमॅटोचे मिश्रण काढा आणि थंड करण्या साठी बाजूला ठेवा. पाणी काढून घ्यावे आणि फक्त टोमॅटो काढून मिक्सरमध्ये प्युरी करून घ्यावी. हि प्युरी गाळून घ्यावी. पॅनमध्ये बटर गरम करून त्यात आले पेस्ट आणि लसूण पेस्ट घालावी, एक मिनीट परतावे. यात गाळलेली टोमॅटो प्युरी घालावी 10 -15 मिनिटे मंद आचेवर ढवळावे आणि शिजवून घ्यावे. त्यात उर्वरित काश्मिरी लाल मिरची पावडर, चवीनुसार मीठ, साखर आणि काजू पेस्ट घालावी आणि एक मिनीट शिजवून घ्यावी. चूरलेली कसूरी मेथी आणि गरम मसाला पावडर घालावी. मिक्स करावे आणि एक मिनीट परतावे. ग्रेव्हीचा वापर लगेच करायचा असल्यास त्यात फ्रेश क्रीम मिक्स करावे. माखनी ग्रेव्ही प्रामुख्याने चिकन माखनी (बटर चिकन)आणि पनीर माखनी तयार करण्यासाठी केली जाते.

Tilache Laddu

Til Laddu

Ingredients:

500 gms Sesame Seeds

500 gms Sticky Jaggery (Chikki Gul)

1 Cup Peanuts

1 Cup Dry Coconut (Grated)

½ Cup Roasted Split Gram [Daliya]

1 tsp Cardamom powder

2 tbsp Ghee

Method:

Dry roast sesame till light golden brown and keep aside. Now dry roast peanuts and clean the skin and crush them coarse .On a very low heat dry roast the grated coconut. In other pan, melt jaggery and bring it to a boil. In order to check whether the jaggery is done, take water in a cup and put a drop of jaggery in it. Allow it to cool. If it forms a soft ball, then jaggery is ready for laddus. Now add roasted Sesame, coarse peanuts, roasted dry coconut, roasted split grams and cardamom powder and mix well and remove from heat. Grease hands with little Ghee to make laddus while the mixture is hot. Because of ghee, hot mixture will not stick to hands. Make 1 inch round shaped laddus while mixture is hot. If it gets cold, it won’t form the round shape as the jaggery will become hard. So, while making laddus if mixture becomes cold, reheat the mixture so that jaggery will melt and you can make laddus from that remaining mixture.

Balushahi

Print Recipe

Balushahi

Ingredients:

1 Cup Maida (All purpose Flour)

¼ Cup Ghee (Vegetable Shortening)

2 tbsp Curd

1 tbsp Pistachio

¼ tsp Cardamom powder

Milk as required

1 ½ cup Sugar

10-12 Kesar threads (Saffron)

Oil /Ghee for deep frying

A pinch of Salt

Method:

In a kneading bowl add flour and salt and mix nicely. In a pan melt ghee and add to the flour and mix with fingertips till it looks like breadcrumbs. Now add the curd and knead it with milk to make hard dough. Cover with damp cloth and keep aside for 2 -3 hours. Heat a kadai over medium heat add sugar and 1 cup water, stir frequently, when sugar dissolves and the mixture comes to a boil check the consistency of the sugar syrup. (One string consistency) add cardamom powder and saffron, stir well and remove from heat. Now take the dough and knead it again and make medium balls without any cracks. Press the balls in between your palms to flatten them a little and make an impression in the middle with your thumb. In a kadai Heat oil on medium heat. Now deep fry the balls on a low heat so as to cook them nicely or else they will remain raw in the middle. Fry till they are done and turn golden in colour. Remove them and add to the sugar syrup. After 10 minutes remove the Balushahi from the sugar syrup and arrange them in a plate to cool down. Garnish with chopped pistachios.

हिन्दी

बालूशाही

सामग्री:

1 कप मैदा

¼ कप घी (वनस्पति)

2 बड़े चम्मच दही

1 बड़ा चम्मच पिस्ते

¼ छोटा चम्मच इलायची पाउडर

आवश्यकता के अनुसार दूध

1½ कप चीनी

10-12 केसर के धागे

तलने के लिए तेल / घी

एक चुटकी नमक

विधि:

एक बर्तन में मैदा और नमक को अच्छी तरह से मिलाएं। एक पैन में घी पिघलाकर उसे आटे मे ड़ालकर अपने उंगलियों के साथ अच्छी तरह से मिलाएं। अब दही मिलाकर और दूध कि साह्यता के साथ आटे को सख्त गूंध लीजिये।  नम कपड़े से ढककर 2 -3 घंटे के लिए अलग रख दें। एक पैन में 1 कप पानी और चीनी को मिलाइये और एक तार की चाशनी बना लीजिये। अब इलायची पाउडर और केसर मिलाकर गर्मी से हटा दें। 2 -3 घंटे के बाद आटे को हल्का सा मल कर ठीक कीजिये और फिर आटे में से एक नींबू के बराबर आटा लेकर उसकी गोल लोई बना लीजिये। अब इस लोई को पेड़े की तरह बनाइये और दोंनो ओर अंगूठे से दबा कर गड्ढा बना दीजिये। सारे आटे से इसी तरह बालूशाही बना लीजिये। कढ़ाई में तेल/घी गर्म कीजिये और बालूशाही को घी में डाल कर धीमी और मीडियम गैस पर दोंनो ओर से सुनहरा होने तक तलिये (ध्यान रखें कि बालूशाही को तलते समय गैस तेज ना हो वर्ना वे अंदर से कच्ची रह जाएंगी)। जब यह अच्छे से तल जाए तो इसे निकाल कर चाशनी में  डुबो दीजिये। 10 मिनट के बाद इन्हें निकाल कर थाली या प्लेट में रखिये और ठंडा कर लीजिये ताकि बालूशाही पर चढ़ी चाशनी अच्छी तरह सूख जाए। कटे हुए पिस्ते के साथ सजाये।

(मराठी)

बालूशाही

साहित्य:

1 कप मैदा

¼ कप तूप (वनस्पती तूप)

2 मोठे चमचे दही

1 मोठा चमचा पिस्ते

¼ लहान चमचा वेलची पावडर

आवश्यकते प्रमाणे दूध

1½ वाटी साखर

10-12 केसर धागे

तळण्यासाठी तेल / तूप

चिमूटभर मीठ

कृती:

एका वाडग्यामध्ये मैदा आणि मिठ घालून एकत्र करावे. एका पॅन मध्ये वनस्पती तूप वितळवुन ते  पिठात घालावे व आपल्या बोटांनी चांगले मिसळुन घ्यावे. आता  दही घालून दूधाच्या साह्याने घट्ट कणीक मळून घ्यावी.ओलसर कापडाने झाकून कणीक  2 -3 तास  बाजूला ठेवा. एक कढई मध्यम गॅस वर गरम करून त्यात साखर आणि 1 कप पाणी घालून नीट ढवळत रहावे. साखर विरघळल्यावर आणि पाकाला एक उकळी आल्यावर पाक तपासून तो एक तारी झाला आहे हे बघावे. वेलची पावडर, केशर घालून नीट ढवळून घ्यावे आणि गॅसवरून काढावे. 2 -3 तास झाल्यावर कणिक घेऊन पुन्हा  मळून घ्यावी आणि एक लिंबाच्या आकाराचा गोळा काढून तो आपल्या हाताच्या तळव्याने गोल करून आपल्या अंगठ्याच्या  साहाय्याने मध्यभागी दाबून एक ठसा काढावा. मध्यम आचेवर कढईत तेल गरम करून घ्या, त्यात बालूशाही हलकी तपकिरी होईपर्यंत मंद गॅस वर तळून घ्यावी.अन्यथा बालूशाही मध्यभागी कच्ची राहील. तळून झाल्यावर बालूशाही काढा आणि साखरेच्या पाकात सोडा. 10 मिनिटानी पाकातून बालूशाही काढा आणि गार करण्या साठी एक प्लेट मध्ये व्यवस्थित ठेवा. चिरलेल्या पिस्त्यानी सजवावे.