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

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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.