paneer papad sandwich

INGREDIENTS

PANEER 250GR
PAPAD 7 TO 8
MAIDA 1/2 CUP
CARROT 2 TO 3
PEAS 1/2 CUP
ONION 1
PALAK LEAVES 8 TO 10
SOYA CHUCKS 7 TO 8
OIL TO FRY
U CAN ALSO ADD OTHER VEGGIES ACCORDING TO UR TAST
SALT PER TASTE
RED CHILLI POW 1 TSP
CORINDER MASALA 1TSP
PAV BHAJI 1TSP

METHOD:

FIRST SOAK SOYA CHUCKS IN HOT WATER FOR HALF AN HOUR THEN DRAIN THE
WATER AND GRIND IT IN MIXTURE AND MAKE FINE PASTE OF IT AND KEEP ASIDE

THEN TAKE PAN ADD OIL ADD CHOOPED ONIONS ,COOK TILL ITIS BROWN ,ADD CHOPPED CARROT , PEAS,PALAK LEAVES AND SOYA CHUCKS PASTE THE ADD ALL MASALAS AND COOK TILL THE VEGGIES R TENDER WHEN THE VEGGIES R READY KEEP ASIDE

NOW MAKE A THIN BATTER OF MAIDA AND CUT THE PANEER PIECES IN TWO PARTS FILL THE  ONE SLICE OF PANEER WITH VEGGIE MIXTURE WHICH WE HAD PREPARE AND PLACED THE SECOND PIECE OF PANEER OVER THE MIXTURE LIKE SANDWICH
AND DIP THIS PANNER SANDWICH IN MAIDA DIP ,THEN COAT THIS PANEER SANDWICH WITH PAPAD{ U CAN GRIND THE PAPAD AND MAKE FINE POW OF IT }AND DEEP FRY
YOUR PANEER PAPAD SANDWICH IS READY AND SERVE IT WITH GREEN CHUNTNEY OR KETCHUP




  

Instant Bread Chamcham

Ingredients:-

One Small Bread ( this will make 6-7 pcs )
Sugar Cyrup
Cream 100 Gms
Dryfruit  Chopped
Coconut Powder 100 Gm
Strawberry or Grapes for garnishing

Method:-

First take 2 cup of sugar and 1 cup of water. Put the sugar in a pan and add water in it to make sugar syrup. Now let it be boil so that the syrup can be thick. Once it will be thick then take it off from gas and let it be cool in normal temperature.

On the other hand cut the bread in round shape with the help of Katori so that the bread will have round shapes.

Now spread the cream on the each cutted bread. Add the chopped dryfruit on the top of cream.
Now pick the other bread and put it on the top of dryfruit bread. Now you have a Round sandwich with having cream and chopped dryfruit inside.

Make these sandwiches 6-7 Pcs.

Now dip these sandwiches in the sugar syrup from both side and put the coconut powder on the top of bread.

Now put all pcs in fridge and garnish top with strawberry and grapes.

After 2-3 hrs take it from fridge and serve it.

khoya mutter

Here want to share with you new recipe of khoya mutter. Without onions and garlic.


Ingredients:-

250 Gram Frozen Mutter
1 Tea spoon Ginger paste
8-9 tomato puree
1 Tea spoon jira
1 Tea spoon Corriander powder
1 Tea Spoon Garam masala
1 Tea spoon Jira powder
Half Tea spoon haldi
1 Tea Spoon Red chilli powder
150 Gram khoya
1 Cup cream
half cup milk to cook
oil as required


Method:-

First grind the tomato with ginger in mixer and make a fine paste. 

Take a pan and add oil jira and this tomato paste. Add all the masala mention above, once the masala leaves oils then add the frozen peas. Cook them till the peas become tender once you find that the peas become tender. then add khoya and cream with milk and cook it nicely for 10-15 minutes. 

Garnish with dryfruit or corriander leaves. 

Paneer karela

Hi All, 

I gave a twist to karela with paneer filling, it really gives different taste. 

Ingredients:-

250 Gram Karela
100 Gram Paneer
1 Tea spoon Chat masala
1 Tea Spoon saunf powder
salt as per taste
1 Tea spoon red chilli powder
1 Tea spoon coriander powder
1 Tea spoon zira powder
Oil to fry

Method:-

First wash the karela's and slit it from the middle for stuffing. spread salt on it and keep them overnight. 

Next day morning wash the karela's and drain the water and keep them aside. 

First Step - In other bowl take the panner and grate it and add all the above mention masala and you can also add green chilli chopped as per your taste. 

Second Step - Add this filling in karela's and tied the karela with thread so that the stuffing should not come out. 

Third Step - Deep fry it till it get brown it will take maximum 7-8 minutes. 

Before serving remember to take the thread cut out and throw. 

Paneer karela is ready to serve.

Creamy Mushrooms

Today I want to share with you a recipe of creamy mushrooms, as you all know that mushrooms are very healthy and we tried this mostly in a sabji like mushroom mutter in gravy or fried mushrooms. 

Here I want to share with you recipe of creamy mushrooms. I hope you like this different recipe of mushrooms. 

Ingredients :-

150 Gram Mushroom ( Select the white and fresh )
250 Gram Peas ( Mutter Boiled )
1 Table Spoon Garam Masala
1 Table Spoon Ginger Paste
1 Table Spoon Garlic Paste
1 Table Spoon Cumin Seeds
4-5 Table Spoon Oil
3 Onions Sliced 
Red Chilli Powder as per taste
Salt as per taste
Half Cup Cream
2-3 Table Spoon Milk
Coriander Leaves for garnishing
50 Gram cashewnut
1/2 cup of water

Method:-

First get a pan add some oil and add sliced onions and let it be golden brown and once it get brown let it keep aside. 

Let take a grinder and add Onions, cashwenut, ginger & garlic paste and make it a paste.

Get a Kadhai and add the oil and put cumin seeds and once the cumin seeds get heated means starts popping then add the paste in it and add milk, garam masala, red chilli powder and salt along with the peas and mushrooms. Now add cup of water and let it get cooked. After 5 minutes add the cream in it and let it cooked for 10 to 15 minutes so that the gravy will become thick. Get the flame off and serve the dish in bowl. 

Garnish it with coriander chopped leaves.

Here the creamy mushrooms are ready to serve. 

Cheers!!

Instant Chole

Hi Friends, 

Here want to share with you recipe of chole made in 10 mnts. More up

on without onion, tomato and ginger & garlic. 


Ingredients:-

250 Gram Chole
1 Table spoon Cumin Powder                               
3 Green Chillies ,Slit
1 Table Spoon Red Chilli Powder
1 Table Spoon Anardana Powder
1 Table Spoon Cumin Seeds
2 Table spoon Coriander Powder
Coriander Leaves
2 Table Spoon Oil
salt as per taste
chat masala as per taste

Method:-

First soak the chole overnight. Next day morning first boil the chole, while boiling add some tea leaves and salt. Tea Leaves use to give the colour to chole.

Now take pan and add all oil and all above ingredients along with chole. Cook for 5 minutes 

Chole is ready to serve:)

fry Butter Chicken

Hello Friends, 

I tried butter chicken with twist of fry. I am sure you are going to like the gravy. you can have rich flavor at home by using this recipe.

Here are the details:-

Ingredients:- 

1 Kg Chicken
3-4 Onions
10-15 Tomatoes ( You can increase to qty to make more gravy)
2 Table spoon garlic & ginger paste
10-15 Cashewnuts
1 Cup Cream
100 Gram Butter
2 Table spoon Red chilli powder
salt as per taste
1 Table spoon Lemon Juice
Half Table Spoon saunf powder
3-4 Table spoon Oil to cook

Method:-

For Marination 

Take a bowl add chicken Pieces and add half table spoon salt, half tea spoon red chilli powder, half table spoon saunf powder, 1 table spoon ginger & garlic paste and lemon juice. Keep this marination for 30 minutes in fridge. 


For Gravy

Now take pan or khadhai add oil 3-4 table spoon along with butter, add chopped onions, 1 table spoon ginger & garlic paste and cook it till it become brown colour and once it done then add the cashewnut and cook it nicely. Add the chopped tomatoes, add salt, red chilli powder and cook till the tomatoes become mashy. Once its done then let it be cool. 

Once it cool then grind it in the mixture and strain the gravy from the paste and get a thick gravy. Keep the bowl of gravy aside. 


In other side take a pan and put some butter and get the marinated chicken from the fridge and let it fry in that pan till it become golden. The chicken will have flavor of butter.


Now take a pan or khadhai and add butter and put the thick gravy in it and cook it nicely till one boil and add fry chicken in it, mix it well and add cream in it. Once you find that the chicken becomes tender then off the flame. 


Serve it in bowl and add butter on top of it. You can also spread corriander leaves or kasturi methi for garnishing. 

Serve it with Nan or Chapati. 

Hope you will enjoy!! 

dahi vada

Hello Friends,

Here want to share with you Dahi Vada Recipe:-

Ingredients:-

100 Gram udad dhuli daal (white daal)
100 Gram moong dhuli daal ( Yellow Daal )
Dryfruit as per your requirement
250 Yogurt 
1/2 Cup pomegranate ( aanar )
chutney of Green coriander
Tamrind Chutney
Chopper Coriander leaves 
1 or 2 Green chilli chopped
salt as per taste
red chilli powder as per taste
chaat masala as per tasted
1/2 tea spoon cumin powder  
Oil to fry 
Warm water for dipping of vade


Method:-

first soak both daal over night. In morning grind both daal in a fine paste. 

Now with hand move the paste for 30 minutes means blend it, make sure by hands as this will give the fluffiness to the vade and the vade will become soft to eat.

Once it will be blend with fluffiness then add dry dry fruit in it. 

now take a pan and put the oil and deep fry the vada in the qty you want and remove it to the paper

napkin so that it will soak the extra oil from vade.

in other bowl take the yogurt ( chilled ) and blend it nicely and add salt, chaat masala, cumin powder
and red chilli ( little bit) and blend it nicely and keep it in fridge to let it be cool.

Take a bowl and put the warm water and add little salt in the water and put the fried vada to get it soaked. Remember to put them for 10 minutes only as this will help to make the vada more soft.
Now take the vada from the bowl and drain the water from the vada and put them aside. 

Now take the bowl back from fridge of yogurt and add the vada in it. 

now for garnishing put the pomegranate and corriander leaves and little red chilli powder, chaat masala, tamrind chutney and green chutney. 

Dahi Vada is ready to serve. 

Gujiya

Ingredients:-

            1kg maida 

            1table spoon elachi pow   

            250 grm  khoya 

            ½ kg sugar powder (bhura)

            Oil ½ glass

            Oil to fry    

            1 cup mixed dry fruits

            ½ cup coconut grated

             Little luke water for making dough 

Make    Make Chasni for dipping

VA        Vark from market to fix on gujiya

Method:-

First take maida, add oil and mix it nicely along with lukewater and make a dough out of it and keep the dough aside with conering wet cloth.

In another bowl take khoya , sugar bhura, coconut , dry fruits, and elachi powder and mix it well.

Now make small chapatti or roll of maida and in market gujiya making moulds are available so place your roll of maida on it and add the filling in the roll make the gujiya out of it and when your gujiya is ready then take kadai and put oil and fry all gujiyas. Gujiya are ready.

Same time in other pan make chasni and once the chasni become thick then dip these 

Gujiya in it and keep them aside to cool down.

Get chandi paper ( VARK ) from market and put it on the gujiya as it will give a rich look.

It’s now ready to serve. 

Dum Aloo

Ingredients:-

250 Grams of Baby Potatoes

1-2 chopped onions

2-3 chopped tomatoes

Salt as per taste

1 Cup Mustard oil

1 Table spoon red chilli powder

Half Tea Spoon Haldi

1 Tea Spoon Garam Masala

1 Tea Spoon Coriander Powder

1 Tea Spoon Jeera Powder

1 Tea Spoon Saunf Powder

Corriander Chopped for garnishing

1 Tea Spoon Amchoor Powder

2-3 Red Chillies

 1 Table spoon curd

A Pinch of hing

2 Table Spoon Cream

Dry Kasturi methi as required

Method:-

First peal the skin of potatoes and soak the potatoes in water with a pinch of salt. Now leave this atleast for half an hour, then keep this aside.

Now in pan or kadai add mustard oil cook the oil nicely then let the oil to cool down , now add a pinch of hing, chopped onions, green chilli, and let it be brown. Once it will get brown then add tomatoes and all the masala’s mention above. Cook this all till the oil removes from the masala.

In the other side take a pan and put some mustard oil and shallow fry the baby potatoes till it becomes golden brown. Once it will get golden brown then remove it and put it in a paper cloth so that it will observe the oil.

Once the otherside the masala will be ready then add curd in it and mix it well, then add fried potatoes and then mix all very nicely. Once you see that the potatoes are covered with masala then cover the pan with lid. If you want to have more gravy then add water orelse if you want to have dry potatoes then add little bit of water as required. After 10-15 minutes take off the lid and see that if the potatoes are tender then add cream and mix it well. Now finally add the kasturi methi and mix it with a toss.

Now serve it in a bowl and garnish it will coriander chopped leaves.

Hope you enjoy.

Porridge Pudding

Hi Friends,

I tried to make kheer more interesting like in a pudding style with healthy fruits and dry fruits so that kids will enjoy this. 

Here are the details:-

Ingredients:- 

1 liter milk full cream

1 to 1/2 cup sugar

1/2 cup rice 

1 teaspoon Elachi Powder

Pinch of Kesar

1/2 cup chopped mixed dry fruits 

Fruits like Papaya, Strawberry, Grapes ( Black & Green )  as per your wish

Method:-

First soak the rice in the water for half n hour and other side. After half n hour take a pan and put milk in it, once the first boil will come then add soaked riced in and cooked it nicely with 10-15 minutes with rice, after that add elachi powder and sugar. Now take a small bowl and add little milk and put a pinch of kesar and mix it nicely and add this in to the kheer. Now Cook it in a slow flame for 1 to 1.5 Hrs. Once you find that the kheer is ready. Put it in a bowl and let it be cool in room temperature and once it get cool then put it in fridge so that it will become chill. 

Now take glass and make layer like mention below:-

First layer of fruit like papaya,  

Second Layer of kheer 

Third Layer of chopped dry fruits and Grapes

Fourth Layer of Kheer again

Fifth Layer of Strawberry & Pomegranate

Garnish with sliced Strawberry on the glass edge.

Adraki Paneer

Hi Friends,

I am sure you have all have tried many of paneer recipes like shahi paneer, kadhai paneer, etc.

I tried this adraki paneer, it comes up really good.

Here is the recipe:-

250 Gram Paneer
2 Onions Chopped ( for gravy)
1 Table Spoon ( for gravy)
2 Chopped Green Chilli ( for gravy)
1/2 Tea Spoon Garam Masala ( for gravy )
1/2 Tea Spoon Coriander Powder( for gravy )
1/2 Tea Spoon Haldi( for gravy )
2 Table Spoon Tomato Sauce ( for gravy )
5 Tomatoes and make puree of them ( for gravy )
4-5 Garlic chopped ( for gravy )
1 Table spoon red chilli powder ( for gravy )
salt as per taste ( for gravy)
1 Cup Cream
150 Gram Ginger chopped (for marination)
1 Tea Spoon Jeera Powder (for marination)
1 Tea Spoon Saunf Powder ( for marination )
Salt a pinch ( for marination)
1/2 Table spoon red chilli powder ( for marination )
1 Table spoon ( for marination )
1/2 cup lemon juice ( for marination )


Method:-

Take a bowl first and add paneer and add all items mentioned above for marination. Now put this marination in fridge for 6-7 hours. After 6-7 hours of marination now start making it.

Take a pan and put the oil in the pan and add chopped garlic and onions in medium flame and let it be golden brown in color. Now add the tomato puree and tomato ketchup with green chilli chopped and mix it nicely and add all the masala mentioned above for gravy. Once the masala started leaving oil then add the marinated paneer and mix it nicely. Cook it for 4-5 minutes and cover the lid and after that 4-5 minutes add the cream and garnish it with coriander leaves.

Adraki Paneer is ready to serve.

Enjoy!!

Gram Fritters

Hi Friends,

Here want to share with you recipe of gram fritters. A new snack to add in list.

Here is the recipe:-

Ingredients:-

1 Cup chana daal
1 table spoon rice flour
1 table spoon ginger & garlic paste
1/2 tea spoon hing
1/2 tea spoon jeera powder
salt as per taste
1/2 tea spoon black pepper
2-3 chopped green chillies
1/2 cup roast peanuts
1/2 cup coconut dry
1 tea spoon red chilli powder
oil to fry

Method:-

Wash and soak the daal overnight. Drain the water and grind the daal (without water). Grind the daal with peanuts and coconut. Once the past is ready put in a mixing bowl and add salt, rice flour, ginger and garlic paste, hing, jeera powder, black pepper, green chillies and mix it nicely.

Now let your palms become wet and take the batter of the daal and make the round shape fritters.

Once you make the qty of fritters then deep fry it. Once it ready serve it with chutney.

Enjoy!!