JHATPAT PANEERMASALA BHURJI -SIMPLE RECEPIE

• INGRIDIENTS:

• PANEER -250 GM.
• ONION-2 MEDIUM SIZE
• TOMATO-2MEDIUM SIZE

  

  paneer masala bhurji

• GINGER-2INCH(CHOPPED)
• GARLIC-4CLOVES
• RED CHILLY POWDER-1TSP
• SALT-1TSP
• CORRIEDER POWDER-1TSP
• TERMERIC POWDER-1TSP
• GARAM MASALA-1/2 TSP
• CUMIN SEEDS -1TSP
• REFINED OIL-1TBSP
• CILANTRO-1/4 CUP

• METHOD:

• TAKE A FRYING PAN.ADD REFINED OIL IN IT.
• KEEP IT IN HIGH FLAME TILL IT GET HOT.
• ADD CUMIN SEEDS IN IT.
• LET IT SAUTE TILL GET BROWN.
• NOW ADD GINGER,ONION,GREENCHILLY,GARLIC IN IT.
• FRY THEM TILL CHANGES THE COLOR INTO GOLGEN BROWN.
• NOW ADD ALL SPICES EXCEPT THE GARAM MASALA.
• ITS TIME TO ADD CHOPPED TOMATO.
• WHEN THEY HALF COOKED ,ADD MASHED PANEER IN IT.
• COVER THE LID FOR 2 MINUTE SO THAT ALL INGRIDIENTS CAN EASILY MIX IN THE PANEER.
• NOW IT IS READY.
• SPRINKLE GARAM MASALA IN IT.
• GARNISH WITH CILANTRO

TIPS:

• IF ONION WILL HALF COOKED IN THIS RECEPIE ,THEN TASTE WILL BE ENHANCE.
• CAN ADD 1TBSP TOMATO KETCHUP TO ENRICHES ITS TASTE AS WELL AS ITS COLOR.

SWEET IDIYAPPAM- RICE FLOUR DISH

• INGRIDIENTS:

• RICE FLOUR/IDIAPPAM FLOUR-1BOWL
• BOILED WATER-AS NEEDED FOR KNEADING
• SALT-1PINCH
• COCONUT MILK-1/2BOWL                                                 
• VANILLA ESSENCE-1TSP

  

  IDIYAPPAM

• CARDAMOM POWDER-1TSP
• SHREDDED COCONUT-1/4 BOWL
• HONEY-1TBSP
• SUGAR-1/2BOWL
• CASHEWNUT-6PIECE CHOPPED
• PISTACHIO-5-6 PIECE CHOPPED

• METHOD FOR DOUGH:

• TAKE A  DEEP BOWL FOR KNEADING DOUGH.ADD RICE FLOUR IN IT.
• NOW ADD SALT IN IT.MIX IT WELL.
• NOW SLOWLY ADD THE WATER.MIX IT WITH THE TBSPOON.
• DOUGH IS READY.NO NEED TO TAKE REST FOR DOUGH.

• HOW TO PROCEED:

• NOW TAKE IDLI MOULD,GREASE IT WITH OIL.
• FILL THE DOUGH IN THE ANJALI SEVIYAN M/C OR ANY IDDIUPPAM MOULD.THEN PRESS IT ON THE IDLI MOULD.
• SPREAD THE IDDIAPPAM IN SIDES,NOT UPWARD.IT WILL BECOME MORE SOFT,MORE PERFECT COOKED.
• KEEP IT IN MICROWAVE FOR 2 MINUTES.
• NOW IN 2 MINUTES IT WILL GET READY.
• NOW TAKE 1 CUPCOCONUT MILK .ADD SUGAR/HONEY,CARDAMOM POWDER,VANILLA ESSENCE OR ROSE ESSENCE,SHREDDED COCONUT,CHOPPED CASHEWNUT,CHOPPED PISTACHIO IN IT.
• SPREAD IT ON IDDIUPPAM,IF U LIKE COCONUT MILK MORE,THEN U CAN DIP IDDIAPPAM IN IT.
• IDDIAPPAM IS READY TO EAT.

• SALTY:

• FRY IT WITH ONION,TOMATO,CAPSICUM  LIKE VEG IDLI.
• EAT IT WITH COCONUT CHUTNEY/GREEN CHUTNEY/TOMATO CHUTNEY/SAMBHAR.

• TIPS:

• THE DOUGH MUST SOFT BUT NOT TOO SOFT OTHERWISE IT WILL BECOME STICKY.
• NOT LIKE CHAPATI DOUGH OTHERWISE IT WILL BRAKE IN BETWEEN & HARD ALSO.
• IF  U PUT THE DOUGH IN THE MOULD &PRESS IT, IDDIUPPAM COMESOUT VERY STICKY,THEN TRASER IT FROM IDLI STAND TO BOWL AGAIN.ADD MORE RICE FLOUR TO REMOVE IT STICKYNES.
• IT IS NOT WATERY,MORE SOFT THAN CHAPATI DOUGH.
• IN MICROWAVE IT WILL TAKE 2 MINUTES TO MAKE IT BUT IN GAS STEAMER IT TAKES 15 MINUTES LIKE IDLI.
• EVENIF WE MAKE THE SWEET IDDIUPPAM ,PINCH SALT IS ADDED FOR ITS UNIQUE TASTE.
• U CAN ADD TERMERIC POWDER(1/2 TSP) IN DOUGH SO THAT IT WILL BE YELLOW IN COLOR.

 

SHAHI PANEER-RESTURANT STYLE

• PREPARATION TIME-15 MINUTES              COOKING TIME-10-15 MINUTE
• RECEPIE TYPE-VEGAN/VEG                         SERVING-3PERSONS

                                                                       

SHAHI PANEER 

• INGRIDIENTS:

• PANEER(COTTAGE CHEESE)-250 GM
• TOMATO-2PIECE MEDIUM
• ONION-1PIECE
• GREEN CHILLY-1 PIECE
• GINGER-1"LARGE
• GARLIC-2PEARLS
• CUMIN SEED-1TSP
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CORRIENDER LEAVES-1/4CUP
• GARAM MASALA-1PINCH
• REFINED OIL-1TBSP
• CARDAMOM SEEDS-1TSP
• TOMATO KETCHUP-2TSP
• CREAME/MALAI-1TBSP
• SUGAR-1TSP

• METHOD:

• TAKE A FRYING PAN .PLACE IT IN HIGH FLAME.ADD 1TBSP REFINED OIL IN IT 
• LET IT HOT.
• NOW ADD CUMIN SEEDS,CARDAMOM SEEDS IN IT.
• SAUTE IT TILL IT GOLDEN BROWN.
• NOW ADD ONION ,GINGER,GARLIC,GREEN CHILLY IN IT.SAUTE TILL IT GET GOLDEN COLOR.
• NOW ADD CHOPPED TOMATO IN IT.SAUTE IT TILL IT TURNS INTO DARK COLOR.
• LEAVE THIS MIXTURE  FOR COOL.
• TAKE A MIXY.ADD  ALL FRIED TOMATO,ONION,GINGER,GARLIC,GREEN CHILLY,TOMATO IN IT.
• GRIND IT VERY NICELY.
• PUT THIS GRINDED MIXTURE IN A BOWL.
• NOW TAKE FRYING PAN .PUT IT ON BURNER ON HIGH FLAME.
• PUT ALL THE PUREE IN THE PAN.NO NEED TO AGAIN ADD REFINED OIL.
• LET IT SAUTE TILL IT TURN DOWN IN GOLDEN BROWN COLOR.
• NOW ADD TERMERIC POWDER,CORRIENDER POWDER,SALT,RED CHILLY IN IT.
• AT THE TIME OF ADDING SPICES BURNER SHOULD BE IN LOW FLAME FOR AVOIDING IT TO BE BURNT.
• SAUTE IT ONLY FOR 5 SECONDS ,THEN ADD 2TSP TOMATO KETCHUP IN IT.
• NOW ADD SUGAR,GARAM-MASALA IN IT.
• NOW ADD  CREAME/MALAI/COOKINGMILK/CREAMECHEESE IN IT.
• NOW ADD  RECTANGULAR PIECES PANEER IN IT.
• LET IT SAUTE IN PUREE FOR 1 MINUTE.
• COVER IT WITH LID.
• AFTER 1 MINUTE TRANSFER IT IN BOWL.
• ADD GARAM MASALA IN IT.
• NOW SHAHI PANEER IS READY
• GARNISH IT WITH CILANTRO

• TIPS:

• U CAN GARNISH IT WITH SHREDDED PANEER ALSO.
• U CAN SHALLOW FRY THE PANEER TO MAKE THIS VEG MORE ROYAL.
• U CAN ADD RAISINS, CHOPPED CASHEW NUT IN IT FOR ENHANCE THE TASTE.
• FRY BEFORE MAKING PUREE ENHANCE THE TASTE,MAKING IT RESTURANT STYLE.
• IF U ADD IN PUREE DEEP FRY ONION ,THEN ALSO ENHANCES THE TASTE.

BABY FOOD-RAGI /FINGER MILLET MIX

• INGRIDIENTS:

• RAGI POWDER-1/2 CUP
• BOIL WATER-1/2CUP
• MILK-1/2CUP
• COCONUT MILK-1/4 CUP
• FENNEL SEEDS-1TSP
• SALT-PINCH                                              
• SUGAR-1/4CUP                                                                       

  

  RAGI MIX

• METHOD:

• TAKE A PAN .ADD WATER,MILK IN IT.BOIL IT .
• KEEP IT HIGH FLAME .
• NOW ADD RAGI POWDER IN IT.
• KEEP STIRRING SO THAT THERE IS NO LUMPS.
• NOW ADD COCONUT MILK IN IT.
• NOW ADD SUGAR,FENNEL SEEDS IN IT.
• MIX IT WELL .
• NOW ADD PINCH OF SALT.
• SOON IT WILL BECOME THICK .
• NOW IT IS READY TO EAT  FOR BABY.

• TIPS:

• WATER & MIK SHOULD BE IN A SAME AMOUNT.
• ITS HAVING SWEET TASTE BUT DUE TO PINCH OF SALT TASTE WILL BE UNIQUE
• RAGI'S ITSELF TASTE IS BITTER LIKE CHOCHOLATE.
• FENNEL SEEDS WILL GIVE DISTINCT AROMA.
• VARIATION:
• CAN ADD THE GHEE IN IT .

ALMOND ,PISTACHIO MILK-BADAM PISTA MILK

• RECEPIE TYPE-VEGAN                                     SERVING-2 PERSONS
• COOKINGTIME -7-10MINUTES                       

 

ALMOND PISTA MILK

• METHOD:

• MILK-2GLASS                                                        
• ALMOND-20 PIECES
• PISTACHIO-15PIECES                                                     
• SAFFRON-5PIECE
• CARDAMOM POWDER-1/2TSP                                   
• CINNAMON POWDER-1/4TSP
• CLOVE POWDER-1PINCH
• NUTMEG POWDER-1PINCH
• BLACK PEPPER POWDER-1PINCH
• HONEY-1TSP
• SUGAR-1TSP

• INGRIDIENTS:

• SOAKED  ALMOND,PISTACHIO OVERNIGHT.
• PEEL ITS COVERING FINELY
• NOW TAKE A GRINDER,ADD ALMOND,PISTACHIO IN IT.
• NOW GRIND IT IN SMOOTH FINE PASTE.
• NOW TAKE A PAN . ADD MILK IN IT.
• BOIL THE MILK.
• NOW ADD THE ALMOND- PISTACHIO PASTE IN IT.
• MIX IT WELL.
• ADD CARDAMOM POWDER,SAFFRON,CINNAMON POWDER,CLOVE POWDER,NUTMEG POWDER,BLACK PEPPER POWDER  IN IT.
• KEEP IT ON BURNER ON MEDIUM HIGH FLAME FOR 2-3 MINUTES AFTER BOIL.
• NOW ADD HONEY & SUGAR POWDER IN IT.MIX IT WELL
• IT IS READY TO DRINK.
• GARNISH IT WITH CHOPPED ALMOND,PISTACHIO.

• TIPS:

• CAN HAVE IT HOT OR COLD IN BOTH MANNER ACCORDING TO UR TASTE

 

BESAN ONION VEG PAKODA-GRAMFLOUR FRITTERS/BHAJJI

• INGRIDIENTS:

• GRAM FLOUR-1CUP
• FENNELSEEDS -1TSP
• CRUSHED CORRIENDER SEEDS-1TSP
• CHOPPED ONION-1/2CUP                                               

  

  ONION PAKORE/BHAJJI/FRITTERS

• SHREDDED CARROT-1/4CUP
• SHREDDED CABBAGE-1/8CUP
• RICE FLOUR-1TBSP
• RED CHILLY POWDER-1/2TSP
• SALT-1TSP
• CILANTRO-50GM
• GREEN CHILLY-1 MEDIUM SIZE
• GINGER GARLIC PASTE-1TSP
• LEMON JUICE-5 DROPS

• METHOD:

• TAKE A DEEP BOWL FOR BATTER.ADD LUKEWARM WATER IN GRAM FLOUR.
• ADD RICEFLOUR IN IT.MIX IT WELL TO AVOID LUMPS.
• THE BATTER SHOULD BE THICK CONSISTENCY(POURING /DROP-DOWN CONSISTENCY) 
• ADD ALL SPICES MENTION ABOVE IT.
• NOW MIX ONION,CABBAGE,CARROT,CILANTRO ,GREEN CHIILY,GINGER-GARLIC PASTE,LEMON JUICE IN IT.
• TAKE A FRYING PAN .ADD REFINE OIL IN ITS HALF PART.
• LET IT HOT FOR A WHILE .
• ONCE IT HOT KEEP IT MEDIUM HIGH FLAME(8,IF IT IS ELECTRIC)
• NOW TAKE A TBSP,FILL IT WITH BATTER,POUR IT TO THE PAN.
• PUT IT 10 TIMES IN FRYING PAN IN SAME FASHION.
• ALLOW IT CRISP TILL IT CHANGES INTO GOLDEN BROWN COLOR.
• NOW FLIP THE SIDE.
• IT WILL COOKED IN FEW MINUTES.
• NOW TRANSFER IT WITH THE HELP OF SIEVE INTO A PLATE.
• SPRINKLE CHAT MASALA ON IT.
• RELISH IT WITH GREEN CHUTNEY.

• TIPS: 

• IF U DONT HAVE RICE FLOUR ,SO U CAN ADD 3-5 DROPS OF MUSTARD OIL FOR MAKING IT CRISPY.
• IF U WANT TO MAKE IT SOFT FROM INSIDE ,THEN U CAN ADD SHREDDED POTATO IN IT.

 

MITTHE PUDE-SWEET WHEATFLOUR PANCAKE

• INGRIDIENTS:

• WHEAT FLOUR-1 CUP
• SUGAR POWDER-1/2CUP
• CARDAMOM POWDER-1TSP
• FENNELSEEDS -1TSP                                                         

  

  WHEATFLOUR PANCAKE

• SAFFRON-FEW STRANDS(4-5)
• ALMOND-5PIECES
• CASHEWNUT-5 PIECES
• PISTACHIO-5PIECES
• SHREDDED COCONUT-1/2CUP
• DESI GHEE/UNSALTED BUTTER-FOR ROASTING

• METHOD:

• TAKE A DEEP BOWL.ADD WHEAT FLOUR IN IT.
• NOW TAKE LUKE WARM WATER,ADD SUGAR ,CARDAMOM POWDER,SAFFRON STRANDS IN IT.
• FIRSTLY ADD 1/2 CUP WATER IN WHEATFLOUR THEN ACCORDING TO REQUIREMENT ADD  MORE WATER.
• BATTER SHOULD BE POURING CONSISTENCY.
• NOW MIX THE WATER IN BATTER THOROUGHLY SO THAT NO LUMPS REMAIN.
• NOW ADD FENNEL SEEDS IN IT.
• NOW TAKE A NON STICK TAWA,LET IT HOT  FOR A WHILE.
• THEN KEEP IT IN MEDIUM HIGH(7)FLAME.
• CLEAN THE TAWA WITH ONE-TWO DROP OF OIL.
• THEN FILL A LADDLE FULL WITH BATTER,SPREAD IT ON TAWA WITH THE HELP OF BOTTOM PART OF IT.
• WHEN IT IS HALF DONE,THEN PUT THE OIL ON THE UPPER SIDE OF THE PUDA.
• U CAN MAKE A SLIGHT CUT IN MIDDLE,SPRINKLE THE OIL .
• IT WILL HELP WHILE FLIPPING,IT WILL NOT STICKING IN THE MIDDLE .& ROAST VERY WELL.
• WHEN IT BECOME COOKED FROM BOTTOM ,FLIP IT.
• IF U WANT TO AVOID MORE GHEE THEN NO NEED TO ADD GHEE IN OPPOSITE SIDE
• AFTER 30 -40 SEC IT WILL TURN IN NICE GOLDEN BROWN COLOR.
• NOW TRANSER IT IN PLATE
• GARNISH THE CHOPPED ALMOND,PISTACHIO,CASHEWNUT PIECES,SHREDDED COCONUT ON IT.
• RELISH IT WITH MANGO PICKLE/CURD/RICEKHEER OR PAYSAM

• TIPS:

• SUGAR RATIO IS DEPEND ON SWEETNESS OF SUGAR.IF IT IS AMERICAS SUGAR ,THEN DEFINATELY U HAVE TO ADD MORE THAN HALF CUP.(3/4CUP IS OK )