Monday, August 25, 2014

Vegetable Jalfrezi \ Mixed Vegetables in a Spicy Masala

Vegetable Jalfrezy....This medley of vegetables in a spicy masala is a delicious option for an Indian meal. I was cleaning my refrigerator yesterday and that's when I found half a capsicum, a few florets of cauliflower and a single carrot lying in the vegetable basket. These vegetables makes for a delicious mix vegetable curry and so without much brain storming, my dinner plan was ready. Frozen peas from the freezer and a packet of paneer added to this array of colorful veggies made into a lip smacking Vegetable Jalfrezi in no time. You can enjoy this dish with laccha Paratha or Naan. Here is the recipe to make it

All you need is

  • Ghee - 2 tbsp
  • Oil - 2 tbsp
  • Cumin \ Zeera - 1\2 tsp
  • Onion - 1\2 cup ( thinly sliced )
  • Ginger garlic paste - 2 tsp
  • Green chili - 2  ( slit into half )
  • Tomato puree - 3 tbsp
  • Tomato ketchup - 2 tbsp
  • Coriander powder - 2 tsp
  • Red chili powder - 1 tsp
  • Turmeric powder - 1\2 tsp
  • Garam masala powder - 1\2 tsp
  • Salt to taste
  • Paneer - 250 g ( cut into small pieces )
  • Mixed vegetables - 2 cups ( I used capsicum, cauliflower, carrot and peas )
  • Kasuri methi - 1 tbsp
  • Sugar - 1\2 tsp
  • Lemon juice - 2 tbsp
  • Fresh cream - 2 tbsp
  • Fresh coriander for garnishing

Vegetable Jalfrezi Recipe

  1. Heat oil in a pan.
  2. When the oil is hot, add cumin seeds.
  3. When the seeds starts to crackle, add onion and fry till slightly browned.
  4. Add ginger garlic paste and fry till the onions are nicely browned.
  5. Add green chili, tomato puree and tomato ketchup.
  6. Fry for a minute.
  7. Add coriander powder, red chili powder, turmeric powder, garam masala powder and salt.
  8. Add 2 tbsp water.
  9. Fry for 2-3 minutes.
  10. Add mixed vegetables and cover and cook till done.
  11. Add paneer, kasuri methi, sugar, lemon juice and fresh cream and cook for a minute.
  12. Garnish with fresh coriander.
  13. Serve hot with laccha paratha or Naan.

Saturday, August 23, 2014

Hyderabadi Badam ka Hareera \ Healthy and Nourishing Almond Drink

Hyderabadi Badam ka Hareera...This drink is one among the many authentic Hyderabadi recipes which is very popular as breakfast drink and is also made during the month of Ramazan. It is very nutritious and gives instant energy and is definitely a good start for a day. I like to make this drink when the days are a little cold and just sipping on this hot and energizing drink makes me feel so much better. Here is how to make Hyderabadi Badam ka Hareera.

Hyderabadi Badam ka Hareera

Hyderabadi Badam ka Hareera

All you need is

  • Ghee - 1 tsp
  • Maida \ All purpose flour - 1 tbsp
  • Almond powder - 1\4 cup ( I blended blanched almonds in a blender to make powder )
  • Full cream milk - 1 liter
  • Saffron - a good pinch
  • Chironji - 2 tbsp
  • Sugar - 1\4 cup
  • Cardamom powder - 1 tsp
  • Clove powder - 1\2 tsp
  • Dried rose petals for garnishing

Hyderabadi Badam ka Hareera

Hyderabadi Badam ka Hareera Recipe

  1. Heat ghee in a pan.
  2. Add maida and roast for a few seconds till it is slightly browned.
  3. Add almond powder and milk and bring to a boil.
  4. Keep stirring.
  5. Add saffron and chironji and cook on low heat for 15-20 minutes.
  6. Add sugar and cook for another minute.
  7. Add cardamom powder and clove powder and mix.
  8. Pour in glasses.
  9. Garnish with rose petals.
  10. Serve hot.

Hyderabadi Badam ka Hareera

Sunday, August 17, 2014

Laccha Paratha \ Multi Layered Indian Flat Bread

Laccha paratha...These flaky, multi layered flat bread is one of my favorite Indian bread to go along with the rich and creamy curries that are served in the restaurants or are made for special occasions at home. Although these parathas are easily available these days at the local superstores, making them at home just makes sure we are using good quality ingredients and no preservatives. I tried making them at home a few days back and the result was very encouraging. Although these uses a lot of oil and refined flour, but then you don't have these everyday. So here is how to make laccha Paratha at home.

All you need is

  • All purpose flour \ Maida - 3 cups
  • Sugar - 1 tbsp
  • Salt - 1 tsp
  • Oil - 1 tbsp and more for applying and frying

Laccha Paratha Recipe

  1. Mix flour, sugar, salt and 1 tbsp oil in a bowl.
  2. Make a soft dough using water.
  3. Knead the dough for 5-6 minutes until it becomes soft.
  4. Cover and keep the dough for 20 minutes.
  5. Knead gain for 3-4 minutes.
  6. Cover and keep for another 20 minutes.
  7. Divide the dough into 8-10 pieces.
  8. Make small balls from each piece.
  9. Dust the dough and roll it as thin as possible.
  10. Don't worry about tearing it while rolling.
  11. Apply oil generously over the rolled dough.
  12. Sprinkle little dry flour on top.
  13. Fold the rolled dough like we roll a fan or like a pleat.
  14. Make a pinwheel with the pleated dough.
  15. Dust and roll the paratha to make a 7-8 inch disc.
  16. Heat a griddle.
  17. Keep the paratha on the hot griddle.
  18. Cook till brown spots appear.
  19. Turn the paratha on the other side.
  20. Apply oil on both the sides and cook till brown spots darken.
  21. Apply little pressure while cooking using back of a ladle.
  22. Remove the paratha from the griddle.
  23. Press from both the sides to open the layers
  24. Serve hot with any curry based dish.

Monday, August 11, 2014

Malai Kofta\ Indian Cottage Cheese Dumplings in a Creamy Gravy

Malai kofta... Soft dumplings made with panner in a rich and creamy gravy makes a stunning vegetarian main course option. There are any ways in which you can make this dish. Some people prefers it in a white cashew nut based gravy and other swears by the onion and tomato version. I too make this dish in a variety of ways and each one is special to me. But for today, I am sharing you the one with only tomatoes and cashew nuts and I am sure you will love it. Here is how to make Malai Kofta.

All you need is

For Kofta
  • Paneer - 300 g
  • Boiled potato - 1 ( medium size )
  • Ginger - 1\2 tsp ( grated )
  • Green chili - 1 tsp ( finely chopped )
  • Coriander - 1 tbsp ( finely chopped )
  • Salt to taste
  • Garam masala powder - 1\2 tsp
  • Cornflour - 2 tbsp
  • Cashewnuts - 1 tbsp ( finely chopped )
  • Grated dry coconut - 1 tbsp
  • Raisins - 1 tbsp ( chopped )
  • Oil for frying

For curry
  • Butter - 2 tbsp
  • Oil - 2 tbsp
  • Cloves - 3-4
  • Black peppercorns - 4-5
  • Black cardamom - 2
  • Cinnamon - 1 inch stick
  • Ginger garlic paste - 2 tsp
  • Tomato puree - 4 tbsp
  • Chili powder - 1\2 tsp
  • Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
  • Milk - 1 cup
  • Fresh cream - 3 tbsp
  • Honey - 1 tbsp
  • Salt to taste
  • Lemon juice - 2 tsp
  • Kasuri methi - 2 tsp

Malai Kofta Recipe

For kofta

  1. Mix cashew nuts, grated coconut and raisins in a bowl.
  2. Keep aside.
  3. Mix all the remaining ingredients in another bowl.
  4. Take small amount of the paneer mixture and make a little space in the center.
  5. Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
  6. Make all the koftas in the same manner.
  7. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
  8. Remove the koftas on a tissue lined plate.
  9. Keep aside.

For gravy

  1. Heat butter and oil in a pan.
  2. Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
  3. Add ginger garlic paste and fry for a minute.
  4. Add tomato puree and fry for another minute.
  5. Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
  6. Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
  7. Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
  8. Add the koftas in the gravy and give it a boil.
  9. Garnish with fresh coriander.
  10. Serve hot with Naan or Laccha paratha.

Monday, August 4, 2014

Badam Ka Sharbat\ Refreshing Sherbet made with Almonds

Hello friends!!! Hope you all are doing great. I am back in action after a mad week which had so much fun and learning and travel and making new friends and loads of gifts and what not :).
I will miss all the fun and madness for a few days but then it is all a part of life and hope this learning and sharing will continue for a long time.

Let me also tell you that my recipe for Ginger and Curry Leaves Martini won the first prize at the contest held by Urban Dazzle. I received a beautiful snack tray and gift vouchers as my prize :).

Coming to today's recipe, this Badam ka sharbat is a perfect drink to be made during summers or whenever the weather is hot and humid and you wish to drink something really refreshing. The concentrate keeps good in refrigerator for up to a week and all you have to do is to add some milk in it to make a healthy and energizing drink. Here is how to make this delicious Badam ka Sharbat.

All you need is

  • Almonds \ Badam  - 250 g
  • Water - 5 cups
  • Saffron - a good pinch
  • Cardamom powder - 1 tsp
  • Sugar - 1 cup
  • Milk to add to the sharbet.

Badam Ka Sharbat Recipe

  1. Wash and soak almonds for 2-3 hours.
  2. Remove the skin and grind in a grinder to make a smooth paste.
  3. Add little water if required.
  4. Add almond paste, 5 cups water and saffron in a pan and cook till the mixture comes to a boil.
  5. Reduce the heat and boil till the mixture is reduced to half.
  6. Add sugar and cook for another 5 minutes.
  7. Add cardamom powder and mix well.
  8. Store the sharbat in a sterilized bottle and  refrigerate for up to 6-7 days.
  9. When ready to serve, add 1\4 cup sharbat in a glass and top the glass with cold milk and ice cubes.
  10. Serve chilled.

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