Paow Bhaji

*.Ingredients

( measuring cup used , 1 cup = 250 ml )

2 medium size potatoes

1 cup chopped cauliflower

1 cup chopped carrot

1 cup peas , fresh or frozen

½ ( half) cup chopped french
beans ( optional )

1 large onion - finely chopped

2 to 3 large tomatoes - finely chopped

1 capsicum /green bell pepper

2 to 3 tsp ginger -garlic paste

1 or 2 green chilies , chopped

1 or 2 tbsp pav bhaji masala

½ tsp garam masala powder
( optional )

1 tsp chilly powder or freshly
pounded 1 -2 dry deseeded red
chilies - the latter works much
better and imparts a beautiful
orange color to the bhaji

1 tsp turmeric powder

1 tsp cumin seeds

amul butter as much you want

salt

12 pavs

                      *.Preparation:>

*.Preparing the Bhaji :>

1. Boil all the vegetables except
onions , tomatoes and capsicum in a pressure cooker or microwave oven.

2. Mash the vegetables and keep aside.

3. Just lightly mash . Don 't make
a puree.

4. In a pan, add butter.

5. When the butter melts, add
cumin seeds . When they sizzle,
add the chopped onions .

6. Fry the onions till they become
transparent . Now add the
ginger - garlic paste .

7. Fry till the raw smell of the
ginger - garlic paste disappears.
8. Add chopped green chilies and
fry for a minute.

9. Add the tomatoes and fry them
till they become soft and mushy .
10. Add the chopped capsicum.
Now add the chilly powder,
turmeric powder and pav bhaji masala .

11. Mix the dry masalas well. Fry
for few minutes till the
capsicum become a little soft.

12. You don' t need to make the
capsicum very soft. A little
crunch is alright .

13. Now add the mashed
vegetables .

14. Combine the mashed
vegetables well with the
masala .

15. Add some water. Keep on
stirring and let the vegetable
simmer for 7 -8 minutes.

16. If the vegetable becomes too
dry and then add some more
water .

17. When done , garnish with
coriander leaves . Serve with
chopped onions and chopped
lime .

18. While serving, add amul butter
to the bhaji and serve with
buttered pavs.

19. You can add more butter, if
you like it . In fact , with more
butter , the pav bhaji tastes
very good .

*.To make the buttered pavs :>

1. Slice the pavs .

2. On a flat pan, heat some
butter .

3. When the butter melts, keep
the pavs on the melted butter
so that it absorbs the butter
and fry for a minute.

4. If you want to make the pav
crisp , fry for a few more
minutes . Serve the pavs hot
with the bhaji .

*Tips:>

1 . The spice powders can be easily
adjusted to suit your taste .

2 . If you don't want to add butter,
then you can also make the pav
bhaji in oil .

3 . If you don't have Pav Bhaji
Masala , then add Garam Masala . I
have made Pav Bhaji with Garam
Masala only and nobody could tell
the difference. In this scenario , then
just add some Dry Mango Powder/
Amchur to the Pav Bhaji to get that
slightly sour taste .

4.Quantity is 2 tsp garam masala
with 1 tsp amchur/ dry mango
powder . If you are adding this than
don 't add the ½ tsp garam masala
mentioned above. That is only
meant if you are using Pav Bhaji
Masala .

5. The Pav Bhaji can be had as a
meal during lunch or dinner . You
could also have it as an evening
snack .

**.It's very populer in The Mumbai.

Amer Achar(Mango Pickel)

Ingredients:>

10 to 12 medium sized raw mangoes cut into big pieces with the seed.

3/4 cup salt

1/2 cup chilli powder

1/2 cup mustard seeds ( rai / sarson)

2 1/2 cups sesame (til) oil

1 tsp fenugreek (methi) seeds

1/2 tbsp asafoetida (hing)

1/2 tbsp turmeric powder (haldi)

                         *Priparation:>

1. Wash the mango pieces thoroughly, drain and spread them on a towel to dry(preferably can dry them under the sun).

2. Combine the salt, chilli powder and mustard
seeds together in a bowl and keep aside.

3. Heat the oil in a pan till its smoking point
and keep aside. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain.

4. Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.

5. Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.

Mashala Dhosha

*Ingredients:>

1 cup raw rice (chawal)

1/3 cup urad dal (split black lentils)

2 tbsp beaten rice (poha)

5 to 7 fenugreek (methi) seeds

salt to taste

oil for cooking

*To Serve
coconut chutney sambhar

                      *Priparation:>

1. Wash the raw rice, urad dal and fenugreek
seeds. Soak in a little water along with the
beaten rice for at least 2 hours.

2. Grind to a smooth paste with a little water.
Cover and keep aside for at least 4 hours. Add salt and mix well.

3.Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the
batter, spread using a circular motion to make a thin dosa and cook on one side.

4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.

5. Repeat with the remaining batter.

6. Serve with coconut chutney and sambhar.

*Tips:>

1. VARIATION : MASALA DOSA

2. When the dosa is cooked, put some potato
bhaji on it. Roll to form a cylindrical shape
and serve hot.

Sahi Egg Curry

Ingredients:>

8 eggs

5 garlic pods, minced

1 onion, chopped

2 green chillies

1 inch ginger, minced

1 Tbsp kasturi methi

1 Tbsp fresh cream

2 Tbsp curd

1 Tbsp chaat masala

1 tsp garam masala

1 tsp red chilli powder

Few coriander leaves for garnish

Salt to taste

1 Tbsp oil

1 cup water

               *Priparation:>

1.Boil eggs for 15 minutes.

2.Make a coarse paste by grinding onion,green chillies, ginger & garlic.
Add oil in a pan and saute the above
mentioned ingredients.

3.Whisk the curd and cream, and mix it to the saute. cook well all ingredients. Now add kasturi methi , garam masala, red
chilli powder and salt. Add 1 cup of water and boil it for 10 minutes.

4.Make a slight cut in the boiled eggs and them in the mixture. Cook it for a while.

5.Garnish it with chaat masala and fresh coriander leaves before serving.

Fuchaka(Panipuri)

Ingrideints>

Crisp puris (meant for
pani puri)24

Tamarind pulp 2 tablespoons

Salt to taste

Black salt (kala namak) 1 teaspoon

Roasted cumin powder 1 teaspoon

Red chilli powder 1/2 teaspoon

For filling Bengal gram
(chana) black

Potatoes boiled 2 large

                 *Priparation:>

1.Take boiled chana in a bowl. Add boiled potatoes and mash them together with your hand. Take the tamarind pulp in a deep bowl.

2.Add salt, black salt, roasted cumin powder,red chilli powder and mix well. Add four cups of water and mix. Add ice cubes and mix properly.

3.Make a little hole in the puris, put the potato-chana mixture in it, dip in the stirred prepared water and serve 
immediately.

Jillapi

*.Ingredients>

Refined flour (maida) 1 cup

Yogurt or curd 1/2 cup

Sugar 3 cups

Milk 1 tablespoon

Saffron (kesar) a few

Ghee for deep-frying

                 *Priparation:>

1.In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.

2.Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

3.Add milk and when the scum rises to the top, collect it with a ladle and discard.

4.Add saffron and cook, stirring, till the syrup reaches one string consistency Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.

5.Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.

6.Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

7.Drain and soak in sugar syrup for 2-3minutes.Take them out of the syrup and serve hot.

Rassogolla

*Ingredients:>


2 litres low fat milk - boiled
and refrigerated overnight.

1/4 cup lemon juice - mixed in

1/4 cup water

1 tsp refined flour (maida) or semolina.

4 cups thin sugar syrup -
flavored with cardamom or
rosewater.





*Priparation:>


1.Remove whatever cream that forms over the milk.


2.Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.


3.Does not matter if you do not use up the whole solution. Shut off the heat and leave mixture to rest for
5 minutes.


4.Drain off water and leave the paneer in a colander for at least 4 hours. Mash paneer very smooth (no grains).


5.Add the flour/semolina and mash some more. Bring 4-6 cups of water to a boil, and shape
the paneer into balls (smooth ones, no
cracks) in the mean time.


6.Transfer balls into the boiling water, cover with a tight fitting cover and let cook till
puffed up (about 20 minutes).


7.Let cool, squeeze out of the water, transfer to syrup, chill and serve.


*Note:>This the one of most populer sweet in (Bengal) /of Bengalis. In our every ocssion & festive makes a great moment by "Rassogolla."

posted from Bloggeroid

Gulab jamon

*.Ingredients:>


Khoya / Kova
(unsweetened)

1 cup Maida/ All purpose
flour.

3 tblsp Sodium bi carbonate
(cooking soda)

1/8 tsp Elachi/ cardamom 2

Sugar 1 & 1/2 cups

Water 1 & 1/2 cups

Saffron (optional) Few strands

Rose essence (optional) 2 drops

Oil/ vanaspathi/ Ghee As need for deep frying.





*Priparation:>



1. Bring khoya to room temperature if its
frozen. Crumble it with your hands and
measure it. Take khoya, maida and
cooking soda in a mixing bowl. Mix well.


2. Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. I made 27 out of it as I made it small. The balls should be smooth
outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.


3. Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.


4. Mean while you can fry the rolled
jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets
evenly cooked and fried to deep golden brown in colour. Fry only few at a time, don,t dump the jamuns so many in oil.


5. Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.


*It,s a very delicious & populer sweet in India.

posted from Bloggeroid

Kashmiri Pulao

* Ingredients:>


2 cups basmati rice - washed
and soaked.

1/2 tsp cumin seeds

3 cloves

1 stick cinnamon

3 cardamom

1 bay leaf

2 cups milk

1/2 cup fresh cream-beaten

1 tsp sugar

Salt to taste

2 Tbsp ghee

1/2 cup dried fruits (cahew
nuts, almonds, raisins)

2-3 edible rose petals.






*Priparation:>




1.Mix milk, cream, sugar, salt.
Drain rice, keep aside.


2.Heat ghee in a heavy pan and add cumin
seeds, cinnamon, bay leaf, cardamoms, cloves.


3.When they splutter add rice and fry in ghee for
2 minutes.


4.Add milk mixture and 1/2 cup water.
Bring to a boil,cover, lower the heat and
simmer till cooked.


5.Mix in dried fruit very gently.
Serve hot, garnished with rose petals

posted from Bloggeroid

Tadka Dal

*.Ingredients:>

*.For the Base:>

1 cup Red Lentils / masoor dal

1 Onion

2 medium Tomatoes

1-2 cloves garlic, minced

1/4 tsp Turmeric

Salt to taste

Lemon juice to taste

For Tempering

1/2 tsp Cumin

1 tsp Mustard Seeds

1-2 Dried red Chilli (or use Green Chilli)

2 inch Ginger, julienned

Pinch of Asafoetida

Few sprigs of Curry Leaves

Few sprigs of Cilantro, for garnish
2 tbsp Ghee.

                        *Priparation:>

1.Wash the lentils well in cold water until the
water runs clear. Red Lentils tend to require a
little tedious cleaning process.

2.Heat 1 tbsp of ghee (or oil) in a saucepan and
add onions and garlic along with salt and
turmeric - about 2 minutes. I usually tend to
skip the oil for this. The salt helps the onions
to sweat and hence I personally feel that fat
perse is not needed to make it soft.

3.Add the chopped tomatoes and saute for
another 2 minutes.

4 Add the lentils along with 3 cups of water.

5.You can adjust the amount of water once the
lentils are cooked depending on the
consistency you prefer.

6.Stir and bring to a boil. Lower the heat, close
with a lid and simmer for 15-20 minutes or
until cooked. I have this lid with a hole on top
which prevents the lentils from boiling over
cos of steam. If you do not have such a lid,
make sure to partially close the lid/ or open
cook to allow the steam from escaping.

7.Otherwise it will boil over the pan
Once the lentils are cooked, give them a stir
and adjust the amount of water as per your liking.

8.In another pan, heat the remaining ghee. Add
mustard seeds and when they start popping,
add the cumin, ginger, red chillies, asafoetida
and curry leaves.

9.Add it to the dal. Give it a quick stir and serve it.

Mutton Biriyani

*Ingridients:>

1. Basmati Rice 2 cups

2. Onion 2 medium (sliced)

3. Tomato 2 medium ( chopped)

4. Ginger Garlic Paste 1 tbsp

5. Green chilli 4 no.s(slit open)

6. Mint leaves 2-3 tbsp (finely chopped)

7. Cilantro/Coriander leaves 1/4 cup (finely
chopped)

8. Green peas 1/2 cup (fresh or frozen -
optional)

9. Chilli powder 1/2 tsp or 1 tsp

10. Salt to taste

11. Orange Food colour a generous pinch
(optional)

*For Marination:>

1. Mutton 1 lb or 1/2 kg(cut into small
pieces)

2. Yogurt/curd 1-2 tbsp

3. Ginger Garlic paste 1-2 tsp

4. Turmeric powder 1/4 tsp

5. Biryani Masala powder 1 tsp (optional-
can replace with Garam masala powder
also.

*.To Temper>

1. Oil 2-3 tbsp

2. Fennel seeds 1/4 tsp

3. Clove 5 no,s

4. Cinnamon 2" stick

5. Cardamom 4 no,s

6. Bay leaf 1 big

                 *Priparation:>

1.First wash mutton thoroughly
drain excess water then
marinate with the ingredients
given under the heading "For
Marination" and cover it and
keep aside for at least 40-60
minutes.

2.Wash and soak rice in water
for at least 20-30 minutes.
Heat oil in a skillet/pressure
cooker, add the tempering
ingredients one by one then
add onion, half of the mint
leaves & cilantro sprinkle little
salt and saute for 1-2
minutes.

3.Then add ginger garlic paste
and saute till the raw smell
leaves.

4.After that add green chilli &
chopped tomato and saute till
tomato turns soft n mushy.
Now add the marinated
mutton, chilli powder and
saute for 5-6 minutes.

5.Then add 1 cup water and
enough salt stir well and
pressure cook for 6-7
whistles.

6.Once done switch off the stove
and allow the pressure to cool
down then open the lid.
Again switch on the stove now
and add green peas and
enough water to cook rice(ie.
for 2 cup rice i always use 4
cups water, so to cook mutton
have added 1 cup already and
now add 3 cups water) and
remaining half cilantro n mint
leaves and allow it to boil.

7.Once it starts boiling add
soaked & drained rice and
cook till rice done or u can
pressure cook for 1 whistle.
I usually cook without
pressure, i cook in medium
high heat till the 80% water
drained, after that i turn the
heat to low and then cover the
vessel with clean kitchen towel
then put the lid and cook for
6-7 minutes.

8.That's it...Flavorful Mutton
Biryani ready, Garnish with
some finely chopped cilantro
& fried onions.

*Tip:> 

1.The same way instead of Mutton, can also
make Chicken Biryani except the sauteing &
pressure cook step, chicken cooks faster and
requires only 1-2 whistle or just 20 minutes.
Adding biryani masala powder is optional, as
its my first time to keep on safer side i added
it for flavor, i used Suhana biryani masala
powder.

2.Marination is important and even u can let it
rest for more than 1 hour, this way the meat
get tenderize with yogurt n blends with
spices and gives u soft, juicy n spicy mutton.

3.After pressure cooking the mutton with
masala, check your mutton pieces if you feel
its not cooked or still hard then add a pinch
of baking soda and cook for another 3-4
whistles and then add enough water and rice.