Paneer Malai Kofta

Paneer malai kofta  is a delicious curry. It's much simple recipe for paneer lovers. Let's cook this curry in today's dinner. Follow the step by step method and pictures. 

INGREDIENTS FOR Paneer malai koftA

• 100 gm Paneer
• 10 gm Dry Fruits
• 5 gm Cornflour
• 20 gm Butter
• 1 tbsp Ginger garlic paste
• 1 tea spoon Garam Masala
• 1 tea spoon Sugar
• 1/ tea spoon Kashmiri Red Chilli Powder
• 100 gm Cream 
• 2 tbsp Cashew Paste
• 2gm Cardamom Powder
• 1/2 tea spoon White Pepper Powder
• 100 gm Tomatoes
• Salt (As per taste)
• Oil to cook and fry

METHOD TO COOK Paneer malai koftA

• Mash paneer in a plate or bowl. Add dry fruits, cornflour, cardamom powder,white pepper and  salt . Mix well and prepare small balls for kofta. 

• Now deep fry till they become golden brown and take out on a blotting paper. 

• For gravy : Boil tomatoes and make paste with sugar. Heat butter in a pan. Now fry ginger garlic paste into it. Now add salt, kashmiri red chilli powder, cashew paste, tomato paste and fry all on slow flame. Add garam masala to it. Finally add fresh cream into it and mix well. Now take a serving dish , put kofta into it and pour with gravy on it to serve.

Posted By Unknown 2:18 AM

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Babycorn Fritters

   Crispy, crunchy and a little soft from inside, babycorn fritters will be surely loved by you. A must try with your evening tea.

INGREDIENTS FOR Crunchy  BabyCorn Fritters

• 20-25 Pieces of Babycorn
• 1 Cup Refind Flour(Maida)
• 1 tbsp Corn Flour
• 2 tbsp Curd
• 1/2 teaspoon Red Chili Powder
• 1-2 Green Chili
• 1/2 Inch Ginger
• 4-5 Cloves of Garlic
• A Pinch of Soda Powder
• Salt(As per taste) 
• Oil (for deep frying)

METHOD TO COOK CRUNCHY  BABYCORN FRITTERS

• Wash babycorn and cut them vertically into two pieces. Now sprinkle 1/2 tea spoon salt on it and leave for 10 min. After 10 minutes, wash babycorn and strain the water through strainer. 

• Now take refind flour in a bowl. Make a paste of green chili, ginger and garlic. Mix this paste into maida ,add some salt as per taste ,red chili powder,curd and a pinch of soda. Prepare a thick batter by adding some water slowly into it.

• Now heat oil in a wok/pan. Dip each babycorn into this batter and coat properly from all sides. Deep fry these babycorn coated from the batter of refind flour. Fry upto 5-6 babycorn in each time. When babycorns become golden brown take them out to a blotting paper to soak excess oil.

• Now serve with chili sauce or green chutney. 

Posted By Unknown 8:21 AM

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Chana Dal (Bengal Gram) Prantha

 

        We all love to eat prantha in breakfast. You may have tried aaloo prantha, paneer prantha, gobi   prantha etc. but chana dal prantha has a different and unique taste. For a different taste ,Lets try chana dal prantha today.

  

INGREDIENTS FOR Chana Dal (Bengal Gram) Prantha

• 1/2 Kg Whole Wheat Flour
• 200 gm Chana Dal(Bengal Gram)
• 5-6 Garlic Cloves
• 1/2tbsp Cumin Seeds
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• Heeng/asafodetida  ( a pinch)
• Oil( to roast prantha)
• Salt (as per taste)

METHOD TO COOK Chana Dal (Bengal Gram) Prantha

• Wash and soak chana dal/bengaal gram for 3-4 hours.Drain water and keep chana dal in a plate.

• Take a wok/pan and heat some oil into it.Now crack cumin seeds into hot oil.

• Now add chana dal ,red chili  powder,turmeric powder, heeng, salt,garlic cloves.Mix everything very well and cover with lid to cook for about 5-10 minutes.

• Stuffing mixture is ready now.

• Grind this mixture in mixer without adding water and take out in a plate. Stuffing is ready now.

• Now prepare dough fom whole wheat flour and use 1-2 tablespoon mixture to fill as stuffing of prantha. Roast pranthas from both side on a pan. Prepare all the pranthas using same way.

• Serve prantha with sabji,dahi or chutney.

Posted By Unknown 4:34 AM

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Spring Onion Pakoda/Fritters

       Pakoda or fritters are all time favorite for everyone . Fritters are great choice for tea time snacks.  Here presenting a recipe for spring onion Fritters , this is so light to eat and super tastier. 

INGREDIENTS FOR SPRING ONION Pakoda/Fritters

• 1/2 Kg Spring Onions
• 250 gm Gram Flour
• 2 tbsp Semolina
• 3-4 Greeen Chili (Finely Chopped)
• Heeng (asafodetida ) a pinch
• 1/2 tea spoon Red Chili Powder
• 1/2 tbsp Turmeric Powder
• Salt (As per taste)
• Oil (For Deep Fry)

METHOD TO COOK SPRING ONION PAKODA/FRITTERS

• Clean and wash spring onions and finely chop them on a plate.

• In a bowl take gram flour. Add chopped green onions, chopped chili,heeng,semolina, turmeric powder , red chili powder and salt.Semolina gives a nice crunch to fritters. 
• Add some water slowly and make fritters mixture . 

• In a wok heat some oil for deep frying . Now drop fritters into hot oil one by one from this mixture .

• Fry them till they turn into golden brown.Take out fritters on a blotting papers to soak excess oil.  

• Now serve in a plate with green coriander chutney.  

Posted By Unknown 2:27 AM

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Parwal Masala Fry

This one is my mom's recipe and I love to eat this most.Parwal is commonly eaten by North Indian people.You can prepare it Just give a try to it,you will surely love to  eat it.

Ingredients for Parwal Masala Fry

1/2 Kg Small Size Parwal
2 Medium Size Onion
2 tbsp Coriander Powder
1/2 tbsp Turmeric Powder
1/2 tea spoon Red Chilli Powder
Oil (for cooking)
Salt(As per taste)

Method tto cook Parwal Masala Fry

• Cut parwal into two pieces vertically only.

• Heat 2-3 tbsp oil in a pan.Add finely chopped onions to the hot oil.Fry onions for one minute only.

•  Now mix parwal to the onions into pan. Put the lid to the pan and cook for 3-4 minutes.

• Now open the lid and add coriander powder,turmeric powder,red chilli powder,salt as per taste.

• Cook on slow flame till masala gets cooked and parwal becomes a bit red color fried.Serve in a plate. 
 

 

Posted By Unknown 12:16 AM

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Sarso Ka Saag

Sarso ka saag and makki ki roti is the great combination to taste in winters. So lets try today sarso ka saag.

Ingredients for Sarso Ka Saag:

1/2 Kg. Green mustard/sarso leaves
250 gm. Tomatoes

2-3 Green chillies
1 inch Ginger
5-6 Cloves of garlic
2 Tablespoon  Oil
1-2 Pinch Heeng(asafoetida)
1/2 Tablespoon cumin seeds
1/4 Tablespoon Turmeric powder
1 Tablespoon corn flour
1/4 Tablespoon Red chilly powder
Salt (as per taste)
1 Tablespoon Butter/Ghee (for garnishing)

Method to cook Sarso ka saag:

• Clean mustard leaves and pressure cook with 1 glass water for a single whistle. When pressure escapes from cooker,separate water and make a paste of mustard leaves in mixer grinder. Don't make a fine paste. 

• Now make a fine paste of tomatoes, green chillies, ginger and garlic. 

• Roast corn flour into a pan and take it out in a bowl.
•   Take a pan or wok and heat oil into it. Now cracker cumin seeds into oil. Now add hing into wok.Now add tomatoes, green chilies, ginger and garlic paste into wok followed  by Turmeric and red chili powder and fry till oil separates.
• Now add mustard leaves paste,roasted corn flour and salt as per taste into wok . Cook for 5-6 minutes on low flame. 

• Sarso ka saag is ready . Take it out in a bowl and put butter on top to serve. 

Posted By Unknown 1:06 AM

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Cheese Corn Balls

Cheese with corn gives  an excellent taste together. This is loved by all age group people. These re deeply fried but easiest to cook. You can also prepare the ball in advance and just fry them at the time you want to serve hot.

Ingredients for Cheese Corn Balls:

• 1 Cup boiled and crushed sweet corn.
• 2 Tablespoon all purpose flour
• 1 Green  chili (finely chopped)
• 1/2 Tablespoon Red chili powder
• 1 Tablespoon corn flour
• 1 1/2 Grated mozzarella cheese
• 1/2 Tablespoon cumin powder
• 1 Tablespoon grated ginger
• 1/2 Tablespoon black pepper powder
• Salt (as per taste)
• Oil (for deep frying)

Method to cook Cheese Corn Balls:

Take a plate and add corn,all purpose flour,green  chili,red chili powder,corn flour,mozzarella cheese,cumin powder,ginger,black pepper powder and salt as per taste.

Mix everything well together and prepare a dough.



Now prepare small (1/2 inch) balls from this dough and place them into a plate.



Now deep fry these balls into batches initially on low flame to cook all purpose flour and corn flour well.



Now golden fry them on medium flame and serve hot with chutney or sauce.

Posted By Unknown 11:30 PM

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