Friday, July 19, 2019

Authentic Peshwari Paneer with Kulcha

Prep time 10minutes
Cooking time25minutes
Authentic  Peshawari Paneer........with Kulcha,fried rice achar ,raita and salad
It is very mild taste as we used few masalas in it but it is healthy as i used almond and magaj for gravey.       
1 1/2 cup paneer cut into 2" pieces
1 TspCoriander Seeds
1Whole Dry Kashmiri Red Chili,
1 TbspOil
SaltTo Taste

For The White gravy

1 CupRoughly Chopped Onion
10-15 almond
1 TbspMelon Seeds (Charmagaz)1 TbspRoughly Chopped Garlic
1/2 TspChopped Ginger
2 TbspOil
1Bay Leaf (Tej Patta)
1 1/2 TspFinely Chopped Green Chilies
5 TbspFresh Curd
1 1/2 TbspFresh Cream
SaltTo Taste
For The Garnish
Almond (Badam) Slivers
A FewSaffron (Kesar) Strands
Combine the coriander seeds and red chilies and pound them coarsely in a mortar-pestle or grinder and keep it asid
For white gravy
In a deep pan, heat oil and add onions, cashew nuts, melon seeds, ginger, garlic and ¾ cup of water mix it well and cook on a medium flame for 8 minutes and keep it aside to cool.
After it gets cool and blend to a smooth paste and keep it aside.
Heat the oil or butter in a kadhai, add the cardamom, cloves and bay leaf and fry on a medium flame for a few seconds.
Add  green chilies and fry on a medium flame for 3 minutes
Add the pounded coriander- chili powder and ¼ cup of water  cook on medium flame  for 2 minutes
.Add the curd, mix it well and cook on a low flame for a few seconds and stir continuously.
Switch off the flame, add the fresh cream and salt and mix it well
Add the paneer and salt, mix it gently and cook for 2 to 3 minutes on a low flame and stir once in between.
Switch off the flame, add the cream and mix it gently.
garnish with almond slivers and saffron and serve hot with nan kulcha.
Instan Mini Tawa Kulcha
Baking soda-1/4tsp
Dhaniya leaves and onionseeds for garnishing.
Butter -2tbls
Haldi (optional)
Mix curd suji and maida in a bowl and keep aside for 15 minutes.
Add haldi and soda and mix well
Make bog chapati and cut round with cutter.
Heat non stick tawa and cook kulcha apply dhaniya and onion seeds on one side.
Apply butter roast both sides.

Wednesday, July 17, 2019

Cheesy puchka chat

Videshi Tadka in Desi Dish
1tsp butter
1tomota chopped
1Onion chopped
1 potato boiled and diced in small pieces
1Capsicum-1 chopped very thinly
Sweet Corn-1 cup
Amul cheese cube-2
Mozerrela cheese/-1/4 cup
Tomato sauce-1 tbsp
Peri peri sauce-1 tbsp
Oregano -1 tspChilli flakes-1 tsp
Salt to taste
Pani poori Masala-1/4
Heat butter in a pan
Add onion
Fry till translucent
Add boiled ,capsicum,tomato,corn
Mix well
Cook for few minutes
Add chilli flakes,oregano
Remove from heat
Mix both sauce  green chutney and mozerella cheese
Add salt
Let it cool
Now arrange pani poori in plate
Fill 1 tbsp mixture in each
Cover these pooris with grated amul cheese and mozerella cheese and micro for 40 seconds
Garnish pani poori masala  and sev and enjoy.
If using peri peri sauce we do not need another masala or khatai bec it is ta gy a d spicy both

Saturday, July 13, 2019

Zarda.....yellow sweet rice

Zarda(sweet yellow rice
basmati rice-1cup
Saffron or yellow colour -1/2 tsp
dry fruits-raisins,almond,cashunut.coconut
cardomeseedsbig and small-1tsp
Soak rice for 1 hour.boil the rice in more water and colour.
When it is 1/3 done separate the water and spread on clean cloth so that not stick to each other.
Heat ghee in a pan and put seeds of cardom fry for 1-2 minutes /.Add sugar and 2tsp water boil it till sugar dissolve.
Now add rice first it leave the water so put on high flame.When water evaporate cover it for 5 minutes on slow fire .
Add dry fruits and again cover it for 2-3 minutes or till the cooked.
Garnish with dry fruits

Saturday, March 16, 2019

Suji Dahl Bhalla

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Monday, October 22, 2018

Small Rasgulla With Milk Rabri

 1---small rasgulla 10
i1boil the milk and reduce  into 1/2 .Mix the cornflakes in the milk and boil for some time so that cornflakes dissolve in the milk .Now cool the milk and put the rasogolla in it and freez it .
serve   col