Dahi Vada

Paneer Malai Laddu

Paneer Malai Laddu

Ingredients

200 gram fresh paneer

½ cup fresh malai

100 gram sugar

Few threads of saffron

1 tbsp cashew chopped

1 tbsp pistachios (chopped)

¼ tsp cardamom powder

 

Method (How to make paneer malai laddu at home)

Great fresh paneer and keep it aside.

Take malai in a wok and heat till malai melt. Mix grated paneer and stir continuously.

     

Cook on low flame till it thickens & starts leaving the sides of the pan. Add saffron and cardamom powder and mix well.

Remove from the heat add cashew and pistachios.

Keep them aside till cool down. Make small small lemon size laddu.

                                                                                                                                        

Garnish with pistachios and serve.

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Besan Mawa Burfi

Besan Mawa Burfi

Ingredients

2 Cups Gram flour (Besan)

½ Cup Mawa

½ Cup Condensed Milk

1 Cup Powdered Sugar

1 tbsp Cashew nuts (Chopped)

1 tbsp almonds (Chopped)

½ cup Ghee

1 tsp Cardamom Powder

Method (How to make besan mawa burfi at home)

Heat ghee, add cashew and almonds  pieces and fry until light golden brown, drain and keep aside. In the same pan add besan, roast besan in slow flame with continuous stirring until it becomes light brown, aromatic and ghee starts to separates off flame and allow besan to cool down a bit.

Heat a pan or wok roast mawa for 2-3 mins or until it gets loosen up, switch off flame. Add condensed milk, powdered sugar and mix well. Now add cardamom powder, roasted cashew nuts, almonds and besan with mawa mixture.

Place the wok over slow flame and continuously stir until besan mixture leaves side of pan. Grease a plate or pan with little ghee and transfer burfi mixture, level it up even with back of spatula. Aallow it to cool down completely and then cut in square or any desire shape.

Store in airtight container.

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Mumbai Misal Pav

Mumbai Misal Pav

Ingredients (for 4-5 servings)

For masala

1 tbsp coriander seeds

1 tsp mustard seeds

½ tsp cumin seed

10-12 pepper corn

3-4 clove

1 green cardamom

2 pinch asafoetida

8-10 garlic ponds

2 tbsp grated dry coconut

¼ inch cinnamon

¼ tsp black cumin (shahi jeera)

5-6 curry leaves

½ tsp chopped ginger

8-10 kashmeeri red chilli

2 tsp oil

Other ingredients

1 ½  cup sprouts (moong, chana, green or white peas, moth)

½  tsp garam masala

½ tsp turmeric

Salt as per taste

2 tbsp oil

1 cup chopped onion

1 cup chopped tomato

1 tsp ginger garlic paste

1 tsp tamarind paste

1 tbsp Coriander leaves chopped

For serving

Pav

Sev

Fried Chivda

Chopped onion

1 Lemon sliced

Method (How to make Mumbai style misal pav at home)

Boil sprouts with salt and turmeric in a pressure cooker till soft.

For masala

Heat 2 tsp oil in a pan fry garlic till light brown, add all dry spices, kashmeeri red chilli and grated coconut, fry till nice aroma. Wait till cool down make paste using some water.

For missal

Heat 2 tbsp oil in a wok fry chopped onion, till light brown add ginger garlic paste sauté till raw smell gone. Add chopped tomato and fry till soft add masala paste and cook till oil separate.

Add salt, and boiled spruts with water and tamarind paste boil for 8-10 minutes. Add garam masala and chopped coriander leaves switch off the flame.

For serving

Pour in a serving bowl add sev, chivda and chopped onion add some lemon juice and serve with bread, pav or bun.

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Aate ke Laddu

Aate ke Laddu

Ingredients

2 cup wheat flour

1 ½  cup bura  sugar

¾  cup ghee

1/4 tsp cardamom powder

2 tbsp cashew chopped

2 tbsp almonds chopped

Method (how to make aate ka laddu)

Heat 1 tsp ghee in a wok and fry casew and almonds till light brown remove from the wok.

Add remaining ghee and roast wheat flour on low flame till light brown and nice aroma came. Switch off the flame.

When flour is slightly hot, add bura sugar and mix well with your hand. Add fried almond, cashews and cardamom powder. 

Take little amount of mixture in your hands and make a round shape. Place the laddo in a plate. Prepare all laddus as same manner. If mixture is very dry add some more ghee and make laddu.

Store in air tight container and eat upto a month.

Besan ke laddu

Besan ke laddu

 Ingredients

1 cup besan

1 cup powdered sugar

¼ cup ghee

1/4 tsp cardamom powder

Method (How to make besan laddu)

Heat  ghee in a heavy bottom kadhai, add the gram flour and cook over a low flame.

Roast until the gram flour turns aromatic and dark golden in color.

Cool down little so that it is easy to handle.

Add the cardamom powder and mix well.

Mix together the gram flour mixture and sugar.

If it is dry, add 1tbsp ghee or as needed.

Divide into 10 equal portions and shape into laddus.

Cheese Corn Paratha

Cheese Corn Paratha

Ingredients (for 3 servings)

½ sweet corn kernels

¼ cup capsicum (finely chopped)

½ cup cheese (grated)

1 tsp ginger garlic paste

¼ cup onion (finely chopped)

1 tsp oil

1 green chilli (finely chopped)

½ tsp garam masala

Salt as per taste

1 ½ cup wheat flour

Oil for frying paratha

Method (how to make sweet corn cheese paratha)

Knead wheat flour and keep aside for 30 minutes.

Coarsely grind sweet corn kernels.

Heat oil in wok , add chopped onion and fry for few minutes. Add ginger garlic paste and chopped green chillies and fry for few seconds add grind sweetcorn and cook till all water evaporate, add chopped capsicum and salt, fry for few minutes. Remove from the heat add grated cheese and garam masala and mix well. Divide the mixture into 6 part.

Divide equal 12 part of the kneaded flour. Roll 2 portions of the dough separately into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.

Place a dough circle on a flat, dry surface and spread a portion of the stuffing over it.

Place the other dough circle over it and pinch from the sides to seal it.

Heat tawa or pan place paratha on it and put some oil and fry till crispy and light brown from both side.

Repeat same procedure for making more paratha. Serve hot with raita or sauce.

Paneer Dahi Vade

Paneer Dahi Vade

Ingredients (for 3-4 serving)

200 gram Paneer

2 medium size boiled potato

2 tbsp kuttu flour (buckwheat flour)

1 green chilli finely chopped

½ tsp ginger grated

½ tsp black pepper powder

1 ½ cup fresh curd

½ tsp roasted cumin powder

½ tsp red chilli powder

1 tsp sugar

3 tbsp Sweet tamarind chutney

Rock salt as per taste

1 tbsp green coriander chopped

Oil for frying

Method (How to make paneer dahi vada for vrat)

Mash paneer and boiled potato in large bowl add buckwheat flour, salt ginger and green chilli and mix well.

Make small round patties.

Heat oil in wok and fry till golden in colour.

Mix sugar with curd and beat.

Place 3 to 4 paneer vada in a plate. Pour curd over them and sprinkle salt, roasted cumin and red chilly powder over the vadas. Now pour some sweet chutney over it. Garnish with coriander leaves. Paneer Dahi Vada is ready.

Serve immediately.

http://www.kalchul.com/index.php/vrat-or-upwas-recipe/paneer-dahiwada

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Corn Pakoda – Bhutte ke pakode

Corn Pakoda – Bhutte ke pakode

 Ingredients (for 4 servings)

2 cup sweet corn kernels

½ cup finely chopped capsicum

½ cup finely chopped onion

4 tbsp rice flour

2 green chilli

½ inch piece of ginger

1 tbsp coriander leaves

Salt as per taste

Oil for frying

Method  (How to make corn pakoda)

Coarsely grind sweet corn kernels with ginger and green chillies.

Add rice flour, finely chopped capsicum, coriander leaves and salt, mix well and make small patties.

Heat oil in a deep pan or wok, deep-fry 8 to 10 at a time on a high flame till they turn golden brown in colour from all the sides.

Serve hot with green chutney and tomato ketchup.

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Aloo Paratha - आलू पराठा

Rice Recipe - चावल

Date Milk Shake

Date Milk Shake

Ingredients (3-4 servings)

½ litre full cream milk

10-12 dates

2 pinch cardamom powder

3-4 tbsp sugar

Ice cubes as required

Method (How to make date milk shake)

Cut the dates in small pieces, discard seeds.

In a blender, put some milk, cardamom powder, dates, sugar and blend it together.

Add remaining milk and ice cubes and blend it again.

Pour in serving glasses. Add ice cubes if required.

Serve immediately chilled.

Paneer Kheer

Paneer Kheer

 
Ingredients (for 5-6 servings)

1 liters full cream milk

½ cup sugar

1 cup water

100 gm fresh paneer

2  tbsp mawa

¼  tsp  cardamom powder

Few thread of saffron

1tbsp chopped cashew and almonds

 
Method (How to make paneer pudding)

Boil 1 cup water and add half of the sugar.

Diced the paneer pieces and add to the sugar syrup, and cook for 6-7 minutes on simmer. Drain the water and keep aside.

Now boil the milk till half the quantity, add paneer pieces and mawa and cook till thicken.

Add sugar and saffron and cook few more minutes.

Remove from the heat add chopped cashew, almonds and cardamom powder and mix well.

Keep in the fridge for 2 hours and Serve chill.

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