MAIZE FLOUR (makki ka atta) VADA

                                                                     

It is different  simple and  with less ingredients. In winter we like fried and hot snacks .and the winter of Delhi temperature is  very low. Being punjabi we used makki ka atta in different recipes .Besides sarso ka sag and makki ki roti we use it in the pratha of methi ,cauliflower,raddish. this recipe is my innovation When we were in Raebarli there is get-together and party and we have to make different type of snacks to show our clavier.so make new ideas and this recipe is also the invention of that idea. it is like vada but not required prior preparation  &less ingredients ..

Preparation time----5 minutes
cooking time-4-5 minutes
Ingredients
Ingredients
Makki ka atta(maize  flour)-1cup
boiled potato-1mashed
onion-1 finely chopped
green chili-1
red chili =-1/4 tsp
coriander leaves-finely chopped
seasamseeds-1tsp(optional)
wheat rawa--1tbsp
ajewan or thyam seeds--1/8 tsp(optional)
salt to taste
oil for fry
Method
take a bowl and mix all the ingredients . add one tsp oil to into it.

Mix well it is not like a smooth dough but hard. and little scattered.
Take 2 tbsp dough and bind it as we do in laddoo.
Flatten this ball on palms like vada .make all the vadas

Heat oil in a pan and fry on slow fire.It will not take much time bec batter is hard.

Enjoy hot makki  atta ka vada with sauce or  green chutney in winter  with cup of tea......


i used many of badshah masalawhich enhance the taste advise all to use these masalas

.

Tofu stuffed pratha

I make tofu at home which is easy and economical .i used it in gravey and dry subji.it is full of protiens.
ingredients
tofu--1cup
green chili-3 finelly chopped
green coriander leaves
garam masala-1/2 tap
salt to taste
oil for fry
curry patta (optional)wheat flour dough  2cup
Method
saute tofu and dry it
take tofu and all masala curry patta in a bowl and mix well.here i used curry patta which give nice taste.u can add coriander leaves.
make 2  small balls and roll in a rolling board
spread mixture on one roti and cover it with another roti.
roll it
heat tawa and roast roti apply oil .roast on both sides
Eat hot pratha with butter or curd

lajbab khoya subji with green peas&makhana

                                             

Ingredients
khoya-150gm
makhana-50gm
peas100gm
onion-2
ginger-garlicpaste-2tsp
redchili powder-1tsp
corianderpowder-2tsp
haldi-1tsp
garam masala-1/2tsp
kasuri methi 11/2 tsp
tomatoo puree-1/2cup
salt to taste
oil
green coriander leaves for garnishing

boil green peas.roast makhana keep aside
fry onion and garlic in a oil till brown.
 when cool grind to paste in mixer.
heat oil in a pan .add bay leaves.add dry masalas except gram masala.
add onion paste with tomato puree.fry till oil leaves sides.
mix hung  curd with fresh cream and add to tarka.
add pase of watermelon seeds.
add khoya to it and fry.

add green peas.
add two cup water and boil for 5 minutes. add kasuri methi& makhana.boil another 5 minutes
add garam masala and green coriander leaves
 garnish with coriander leaves and serve hot with nan or tandoori roti

                         

Veg nargis kofta............. Tofu stuffing

For outer covering of koftas

2 cups of boiled and mashed potatoes

2 tbsp arrowroot powder

Salt to taste

Method 

In a mixing bowl put together all the above ingredients and mix well into a dough . Make egg sized balls from the dough and keep aside .

For the stuffing 

Ingredients

1/4th cup of mashed tofu
i always make tofu at home it is very easy and econimcal

saute tofu in one tsp oil
add grated coconut to it or can be used any dry fruit to make it more rich

Pinch of salt 

Little arrowroot for binding

Pinch of haldi if required for yellow colour

Method 

Mix all the above ingredients together and make small balls from the dough .

For making koftas
 Oil for deep frying

Heat oil for deep frying , first on high then make it medium . Flatten the potatoes dough ball on your palm with wet hands ,  place the tofu ball in the center and seal it properly and make the shape of egg , so that the stuffing doesn't come out . In this way make all the koftas . Now slide slowly in the hot oil for frying , fry in small batches , like only two pieces at a time . Fry till  becomes brown from all sides .

For the gravy

Ingredients

1 cup onion paste 

2 cups tomatoes paste

1 tbsp ginger green chillies paste 

1 tbsp oil

1 tsp jeera 

2 big elaichi

1 cinnamon stick

2 cloves

1 tsp red chilly powder

2 tsp dhania powder

1/2 tsp haldi 

Pinch of garam masala 

Pinch of elaichi powder

Salt to taste

2 tbsp malai or cream

1 cup milk or water 

1 tbsp chopped coriander

1 tsp kasoori methi

Method 

Heat oil in a pan and put jeera , big elaichi , cloves and cinnamon , let them splutter , then put onion paste . Cook till brown , then add green chillies ginger paste , saute for a while then add red chilly powder , haldi and dhania powder ,saute . Then add tomatoes paste , cook till oil comes out . Then add kasoori methi , garam masala and malai , cook till the mixture becomes smooth . Then add water , salt and elaichi powder , cook till 2-3 boils , then add chopped coriander . Mix well , the gravy is ready .

For serving 

First pour some gravy In a serving bowl , then cut the koftas from center and place them on the gravy . Put the koftas in the gravy at the time of serving only . Serve hot with roti , naan or paranthas. Enjoy

.sending o badsha masalas

BEMISAL PANEER

here i use he stuffing used in raeboli of italian dish and comes out super so it is unique

Ingredients

Cottage cheese (paneer)250g 

For the Stuffing

oC ottage cheese (paneer),grated

spinach--200g

Salt-to taste 

Red chilli powder, 1sp
green chili-2finely cut

cornflour-1/2 cupil 1/2 sp+for fry

For the gravy

garlic -12cloves

Bay leaves-2  

Yogurt/Curd,drained 1cup 

Turmeric powder -1tsp 

Red chilli powder  -1tsp

Coriander powder  1 tbsp

Tomato puree1cup   

Salt-to taste
waermelon seeds paste  2tbsp 

Garam masala powder  1 tsp

Dry fenugreek leaves (kasuri methi) 1tbsp  1  

Fresh coriander leaves,chopped   

Fresh cream  1/2 cup

.METHOD

 cut paneer into rectangular of two by two inches with 1/4inch thickness

For the stuffing,

1. wash palak and cut finely in food proessor.

1. heat 1 tsp oil in a pan add finely chopped garlic. when i leave he raw aroma add palak andgreen chil,,redchil and salt cook till all waer dry
2. add paneer to it and mix well.
3. spread the stuffing on oneside of paneer pieces
4.  Cover each piece with the remaining pieces.
5. To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter. Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside
7. fry onion and garlic in a oil till brown.
8.  when cool grind to paste in mixer.
9. heat oil in a pan .add bay leaves.add dry masalas except gram masala.
11. add onion paste with tomato puree.fry till oil leaves sides.
12. add hung curd.
13. add paste of watermelon seeds.
15. add 1/2 fresh cream.
16. Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates. 
17. Add water, salt, garam masala powder and kasoori methi. Stir to mix well.
18. Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes.
19.  Serve hot with nan or tandoori roti

Iused gram badsha garm masala it is realy enhance he taste of subji

i am not expert in selfi and alone so pic with dish is no so clear

Custard. Burfi

Ingredients:

Custard Powder - 1 cup ( I used vanilla flavoured)

Sugar -21 /2cups

Water-3cups if need more add

Almond flakes

Ghee - 3 tblspn

Method:

Take a heavy bottom pan, add in custard powder, sugar and water, Mix well so now lumps are formed..

Now put this on high heat and keep whisking till it is thick, glossy and jelly like.

Now use a spoon to mix and put the heat on medium heat.

Add a tblspn of ghee and keep mixing..

After 3 mins add another tblspn of ghee and mix well.

Now it will get thick and non sticky. Add in another tblspn of ghee and keep cooking.

At one stage the halwa will leave the sides of the pan. at that point add in almond flacks and mix well.

The halwa will look non sticky, it will leave the pan, it will be thick and glossy, and the ghee will ooze from the sides of the pan.

At this point pour this into a greased pan and set it for 1 hours.or see it when set

Once it is set, cut it into any shape u like