Hello All,

I am trying to be Back after a long time.

Paneer Butter Masala

Paneer Butter Masala

Ingredients

 3 drops red color

 1 tbsp butter

 1/4 tsp chilli pdr

 1 tsp coriander pdr

 1 tbsp Fried Onion

 1/4 tsp garamasala pdr

 1 tsp ginger garlic paste

 1/4 tsp kastoori methi pdr

 1 tsp ketchup

 1 cup milk to add to gravy

 1 cup milk to mix spices

 250 grams paneer

 1 to taste salt

 1 tsp tomato paste

Method : How to make Paneer butter masala

1. melt butter add ginger garlic paste and mix 
2. add fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional) 
3. add the mixture of all spices that are mixed with milk as shown 
cover and cook for 3 min 
4. add salt , paneer and remaining milk to adjust the thickness 
add cream if you wish 
5. serve hot with naan

गणपति बाप्पा मोरिया...

गणपति बाप्पा मोरिया


मेरे ब्लॉग के पाठकों को गणेश चतुर्थी की हार्दिक शुभ कामनाएं..

Chilli Paneer

Ingredients: 

200 gm paneer (cottage cheese)
1 tbsp cornflour
2 tbsp Refined flour(maida)
oil for deep frying

For the Sauce:
Oil 2 3 tbsp
Garlic 1 tbsp,chopped coarsely
Green chillies (slit) 3 4
Onion 1 big ,sliced thinly
Soya sauce 2 3 tsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Capsicum ,cut into strips(optional)
Ajinomotto a pinch(optional)
Black pepper 1 tsp
Salt to taste
Cornflour 1 tsp,dissolved in ½ cup water(without lumps)

Method:

Cut the paneer into half inch cubes.
Make a thick paste of cornflour and refined flour(so as to coat paneer properly)
Coat the paneer cubes with paste and deep fry in hot oil till golden. Keep aside.


For the Sauce:

Heat oil in a pan.
Add garlic, green chillies ,and onions.
Saute till onions are done.
Add capsicum and cook till tender.
Add all the sauces,ajinomotto or salt and pepper.
Add the paneer pieces.
Simmer for few minutes till the sauce coats the paneer pieces.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.


And if you wish to make Gravy one,then before adding paneer...
Add one cup water and bring it to a boil. Mix well.
Add dissolved cornflour,to the sauce, Mix well.
Simmer for few minutes till the sauce begins to boil.
Serve hot.

CAPER SOUP

2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2
lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter,
pepper and salt to taste. Boil the milk and water and butter, with
seasoning to taste; thicken it with the wheatmeal rubbed smooth with
a little milk. Chop up the capers, add them and let the soup cook
gently for 10 minutes; take it off the fire, beat up the eggs and add
them carefully, that they may not curdle; at the last add the juice of
the half lemon, re-heat the soup without allowing it to boil, and serve.

CABBAGE SOUP (French).

1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of
milk and water equal parts, pepper and salt to taste, 1
dessertspoonful of finely chopped parsley, and 2 blades of mace, and
1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and
shred it finely, peel the potatoes and cut them into small dice; boil the
vegetables in the milk and water until quite tender, adding the mace,
butter, and seasoning. When quite soft, rub the wheatmeal smooth
with a little water, let it simmer with the soup for 5 minutes, add the
parsley, and serve.

CABBAGE SOUP

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter,
pepper and salt to taste, 1/2 saltspoonful of nutmeg, 1-1/2 pints of
milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and
washing the cabbage, shred up very fine, chop up the onion, set these
two in a saucepan over the fire with 1 quart of water, the butter and
seasoning, and let all cook gently for 1 hour, or longer it the
vegetables are not quite tender. Add the milk and thickening when the
vegetables are thoroughly tender, and let all simmer gently for 10
minutes; serve with little squares of toasted or fried bread, or Allinson
plain rusks

BREAD SOUP.

1/2 lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2 turnips,
1 stick of celery, 1 oz. of butter, 1/2 oz. of finely chopped parsley, 8
pints of water, 1/2 pint of milk. Soak the crusts in the water for 2
hours before they are put over the fire. Cut up into small dice the
vegetables; add them to the bread with the butter and pepper and salt
to taste. Allow all to simmer gently for 1 hour, then rub the soup
through a sieve, return it to the saucepan, add the milk and parsley,
and, if the flavour is liked, a little grated nutmeg; boil the soup up and
serve at once.

BARLEY SOUP

8 oz. of pearl barley, 2 onions, 4 potatoes, 1/2 a teaspoonful of thyme,
1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, 1/2
pint of milk, 1 oz. of butter. Pick and wash the barley, chop up the
onions, slice the potatoes. Boil the whole gently for 4 hours with the
water, adding the butter, thyme, pepper and salt to taste. When the
barley is quite soft, add the milk and parsley, boil the soup up, and
serve

HARICOT SOUP

1 lb. of haricot beans, 1/2 lb. of onions, 1 lb. of turnips, 2 carrots, 2
sticks of celery, 1 teaspoonful of mixed herbs, 1/2 oz. of parsley, 1 oz.
of butter, 2 quarts of water, pepper and salt to taste. Cut up the
vegetables and set them to boil in the water with the haricot beans
(which should have been steeped over night in cold water), adding the
butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours,
stirring occasionally. When the beans are quite tender, rub the soup
through a sieve, adding more water if needed; return it to the
saucepan, add the parsley chopped up finely, boil it up and serve

ARTICHOKE SOUP

1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter,
1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into
dice the artichokes, potatoes, and onion. Cook them until tender in 1
quart of water with the butter and seasoning. When the vegetables
are tender rub them through a sieve. Return the liquid to the
saucepan, add the milk, and boil the soup up again. Add water if the
soup is too thick. Serve with Allinson plain rusks, or small dice of
bread fried crisp in butter or vege-butter

Whole Wheat Pizza Crust Recipe

Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.


Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and kneads until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Khaja

Ingredients:  
• 250 gm All Purpose Flour
• 100 gm Ghee
• 100 gm Sugar
• A pinch on salt

Method:
Prepare the dough hard by adding 2 tsp oil and a pinch of salt in all purpose flour.
After your Dough is ready, prepare small Roti with the dough.
Take three roti made out of this dough and apply ghee on all three roti and keep these roti together.
Role all these roti’s together and prepare a roll of it.
Cut this role in small peaces as shown in figure, and deep fry it until golden brown.
Keep this aside.
Now prepare sugar syrup with 100 gm sugar, and dip these cut peaces of small roll in the syrup and after removing them from this syrup keep them aside for get into the room temperature.
Your Khaja are ready to serve.

Happy Diwali

Toor Daal

Ingredients:

1 cup Tuvar (Toor) Daal
1 Pinch Turmeric Powder
Salt To Taste
Lemons
1/2 tsp Jaggery
1 Pinch Asafoetida
1 tbsp Ghee
2 Dry Red Chillies
1/4 tsp Cumin Seeds
3 Garlic Cloves

Method:
Pressure cook tuvar dal with sufficient water and turmeric powder.
Mash the dal, after it has been cooked.
Chop the garlic cloves finely.
Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.
Add the dal with 2 cups of water and salt.
Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.
When the tuvar dal is cooled add lemon juice and serve.

Aloo Matar (Potato Green Pease)

Ingredients:

3 Potatoes
1/2 cup Peas
Salt To Taste
3 Green chilies
1 Onion
3 Tomatoes, chopped finely
1 inch Ginger
1/2 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp Garam masala
2 tbsp Oil
1 tea spoon Turmeric powder
Handful Pinch Coriander leaves

Method:
• Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.
• Grind onions, chilies, ginger with little water to fine paste.
• Heat oil, add mustard seeds, cumin seeds and fry till they pop up.
• Add the ground paste and fry until it is done.
• Add tomatoes, salt, turmeric powder, red chili powder, coriander powder, garam masala and mix well.
• Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.
• Garnish with coriander leaves and serve hot with parathas.

Aalu Baigan (Brinjal Potato)

                                                 
Ingredients:
Brinjal  – ½ kg, 3-4 nos, cut into medium pieces
Potatoes – 2 medium size, peeled and cubed
Onion – 1 medium size, finely chopped
Tomato – 1 medium size, finely chopped
Ginger – 1 inch piece, peeled and crushed
Garlic – 2-3 cloves, peeled and crushed
Green chilli – 1-2, small, slit into halves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cummin powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as desired
Oil – 1 tablespoon
Coriander leaves – for garnishing

Method:

Dice the Brinjal and potato into a bowl with cold water (to avoid it turning brown). Pop the mustard seeds up heating the oil in a large pot. Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. Add tomatoes and fry until oil starts to separate. Add all the spices and fry for 2-3 minutes. Add potatoes and fry for 4-5 minutes. If required add a little water at this time. Add Brinjal and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes. When potatoes and Brinjal are fully cooked, garnish with coriander leaves. Enjoy! Good side dish for roti, rice, paratha, etc.

Gulab Jamun

Ingredients:

1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence


Method:
In a large bowl, mix dry milk powder, flour, baking soda
and ghee; using both hands, rub the mixture. Add the
milk to the ingredients. Knead for another 5 minutes.
Roll dough into small balls.

To prepare syrup, boil the brown sugar and 3 cups water
in a pot for half an hour over low medium temperature.
Add 2 cups oil to a small pot and fry the small balls until
they are brown. After all balls are fried, reheat the sugar
water. Add cardamom seed. As soon as it begins to boil,
add the balls and simmer for 15 minutes.

When the balls absorb the syrup, turn off the heat.
Remove the balls with slotted spoon. Stir the essence into
the syrup and pour the mixture over the balls.
Serve hot or cold.

Gajar Halwa or Carrot Halwa

Ingredients:

    * Carrots - 6 (grated finely)
    * Milk - 3 cups
    * Sugar - 1 cup
    * Mawa - 1/2 cup (powdered milk)
    * Khoya - 3 tsp (ricotta cheese)
    * Almonds - 1/8 cup (chopped)
    * Cardamoms - 5 (skinned and crushed fine)
    * Pistachios - 2-3 (powdered)
    * Ghee - 1/4 cup (clarified butter)
    * Raisins - 1 tsp

Method:

    * Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
    * When carrots are cooked, take them out and drain any excess milk.
    * Pour milk powder (mava), the ricotta cheese and the sugar to the cooked carrots.
    * In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color.Make sure sugar has totally dissolved.
    * Add the raisins, cardamoms, powdered pistas and the almonds.
    * Heat through and serve either hot or cold with cream on the side.

Dry fruit Kheer

Ingredients

    * Leftover plain Boiled Rice 1 cup
    * Cream Biscuits 8-10 [Vanilla or Cardamom flavour only]
    * Dry fruits 1/2 cup
    * Milk fresh 1 cup
    * Milk cream fresh 1/2 cup [optional]
    * Vanilla essence 2, 3 drops.[if served chilled]

Method

    * Mix leftover rice, biscuits and milk.
    * Boil it for about ten minutes or till it thickens a little. Mash the rice and biscuits with a masher so that biscuits mix well.
    * Add the cream and dry fruits. Mix well and boil for 2 minutes.
    * Pour the kheer in a bowl and add the essence.
    * Keep it in the freezer to chill or you can serve it hot also.