paneer bhurji

ingredients :
250 gms paneer,grated or crumpled
2 large finely chopped onions
1 large finely chopped tomato
1 mediem capsicum finely chopped
1-2 green chillies finely chopped
1 tbsp ginger garlic paste
1 tsp red chilli pwd
1/2 tsp turmeric pwd
1/2 tsp garam masala
1/2 tsp black pepper pwd
salt to taste
oil
method :
heat oil.add green chillies,ginger garlic paste and onions.saute onions and add capsicum,fry for a while,add tomato and fry till tender.add all the masalas and lastly add crumpled paneer and mix well.garnish with corriander leaves and serve hot.
sending this to jay's letz relishh paneer event.

rajasthani gatte

ingredients for gatte :

1 cup gram flour ( besan )

1 tbsp oil
2 tsp red chilli pwd
1/2 tsp turmeric pwd
salt to taste
1/2 tsp carom seeds
1/2 tsp asafoetida pwd
method :
mix all the above ingredients together with very little water to make hard dough.take ltl dough at a time and make elongated cylindrical rope like strips.boil 3 cups of water and drop the long strips into it and let it boil for 5-10 mins or till it floats on top of the water.after cooling down strain the water ( dont throw the strained water keep it aside and use in the gravy ).cut into small pieces and fry them in ltl oil for few mins.

ingredients for the gravy :
2 onions
1 tomato
1-2 green chillies
1 pc ginger
2-3 garlic cloves
1 tsp red chilli pwd
1/2 tsp turmeric pwd
salt to taste
1-2 tbsp fresh cream
1 tbsp yogurt
 finely chopped corriander leaves
oil
method :
grind onion,tomato,green chilli,ginger and garlic into a paste.heat oil,add the ground paste and fry till it leaves kadhai .add all the masalas,yogurt,the strained water (in which gatte was boiled ) and cream.mix well.add gatte and simmer for a while.garnish with corriander leaves and serve hot.

pudina rice

ingredients :
2 cups basmati rice
2 cups fresh mint leaves ( pudina )
1 cup fresh corriander leaves
2-3 green chillies
1-2 tbsp grated coconut
1 pc ginger
2-3 garlic cloves
1-2 cloves
1-2 cardomons
1 tsp red chilli pwd
1/2 tsp garam masala
1 large sliced onion
1 tsp cumin seeds
salt to taste
1 bay leaf
2tbsp ghee
method :
wash and soak rice for half an hr.grind mint leaves,corriander,ginger,garlic ,green chillies,coconut and salt to together without adding water .heat ghee ,add bay leaf,cumin,cloves,cardomon and onions,saute for a while,add ground paste.fry for a while.add all the masalas,rice,ltl salt and mix well.add 4 cups of water and pressure cook till done.serve hot with raita.

gobi manchurian

Gobi manchurian is my favorourite dish in chinese cusine specially if its crispy,i ususally feel its very time consuming to make this recipe at home and so why not better go to some hotel and have it :) but when i first time tasted gobi manchurian at one of my best friend's place who stays right on top of my apartment in bangalore i was highly impressed by her cooking,she is a lady who never gets bored of cooking and is so passionate about cooking that even at my home or rather any of our frends house she will directly barge into kitchen and start helping us with our cooking and giving new ideas,i really learnt a lot from her and her parties are just super faboulous which cannot be missed as the whole cooking preparation is done by herself and the varieties she keep cannot be  over seen ,even if there are around 25-50 ppl together at her party she will easily handle all and impress each and everyone by her culinary skills,this recipe is one of her recipes which i have taken from her and now i stick to this whenever im making gobi manchurian ,though i have made some variation in it according to my family tastes.

ingredients :
3 cups cauliflower florets
1 cup cornflour
1/2 cup maida (plain flour)
2 tbsp soya sauce
2 tbsp chilli sauce
2 tbsp tomato ketch up
3-4 green chillies finely chopped
2 tbsp finely chopped or grated garlic
2 tbsp grated ginger
sugar to taste
salt to taste
2 tsp red chilli pwd
1 tsp black pepper pwd
1 small onion finely chopped
1 cup chopped spring onions
1/2 cup finely chopped capsicum
oil
method :
wash and par boil cauliflower florets ( dont over cook it ).mix maida and cornflour adding ltl water to make a smooth paste.add half the measurements of sauces,half the measurements of ginger ,garlic,green chillies,salt,ltl sugar,1tsp red chilli pwd,pepper pwd and make a thick paste/batter.add in the cauliflower florets and mix well so that all the florets should coat the thick batter.deep fry the coated florets in medium flame till crisp ,drain on a paper napkin and keep aside.heat oil in a wok ,on the high flame add leftover greenchillies,ginger,garlic.fry capsicum,onions and spring onions keeping the flame high,add all the sauces,sugar,salt,red chilli pwd,leftover paste and fried cauliflower (gobi).mix well ,garnish with spring onions and corriander leaves and serve immediately.

dal fry

ingredients :
1 cup toor dal
1 onion finely chopped
1 tomato finely chopped
1 green chilli finely chopped
2-3 garlic cloves ,grated
1 tsp grated ginger
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp cumin seeds
1 pinch asafoetida
salt to taste
finely chopped corriander leaves
2tbsp oil
method :
pressure cook dal and keep aside.heat oil,add cumin seeds,let it splutter,add asafoetida,ginger,garlic,green chillies and chopped onions.fry till transparent.add tomatoes and all the masalas.cook till pulpy.lastly add cooked dal and mix well.garnish with corriander leaves and serve hot with jeera rice or chapatis.

adai

ingredients :
1 cup rice
1 cup mix lentils/dals (moong dal,green split dal,urad dal,chana dal ,etc)
3-4 dry whole red chillies
1 tsp cumin seeds
1 tsp red chilli pwd
salt to taste
oil
finely chopped corriander leaves
method :
wash & soak rice ,dals,red chillies and cumin seeds all  together for 3-4 hrs.grind coarsely using enough water.the batter consistency should be like dosa batter.heat a griddle or non stick pan,spread a serving spoon full of batter in circular way just like a dosa ( little thick than dosa ), spread oil all over and flip around and fry other side too for few mins.serve hot with coconut or tomato chutney.

paav bhaji

ingredients :
2-3 potatoes
1 carrot
1 capsicum
7-8 french beans
1 cup cauliflower florets
1/2 cup peas
2 onions
2 tomatoes
2 tbsp everest pav bhaji masala pwd
1/2 tsp turmeric pwd
1tsp cumin pwd
1tsp corriander pwd
1/2 tsp red chilli pwd
1tbsp ginger garlic paste
salt to taste
2tbsp oil/ghee/butter
pav/buns
lemon juice to taste
chopped corriander leaves
method:
chop all the vegetables together and pressure cook till done.mash and keep aside.finely chop onions and tomatoes.heat butter,add ginger garlic paste & saute onions.add tomatoes,all the masalas and fry till pulpy.add mashed vegetables and mix well.simmer for a while.add lemon juice,garnish with corriander leaves and serve hot with pav or buns.

peas pulav

ingredients :
2cups basmati rice
11/2 cup green frozen or fresh peas
1 onion finely chopped
2tsp garam masala
1tsp black pepper pwd
salt to taste
1 bay leaf
1-2 cloves
2tbs ghee
finely chopped corriander leaves
1tsp cumin seeds
method :
cook rice and keep aside.if using fresh peas then boil and keep aside or if using frozen then thaw and keep for 5 mins in warm water ,strain and use it.heat ghee,add bay leaf,add cumin seeds,let it splutter,add cloves,chopped onions.saute onions till transparent,add peas,garam masala,pepper pwd,salt and mix well.mix rice and garnish with corriander leaves.serve hot with raita or any vegetable gravy.

moong daal chilla

ingredients :
1 cup moong dal ( yellow split dal )
1/4 cup urad dal
1 onion
1 tsp cumin seeds
2-3 green chillies
1 pc ginger
salt to taste
1 tsp red chilli pwd
corriander leaves
oil
method :
wash and soak both the dals for 2-3 hrs.strain the water grind both the dals,ginger & green chillies together to smooth paste.heat ltl oil,splutter cumin seeds,add sliced onions and saute for a while,add this into ground paste.mix well.add red chilli pwd ,salt & corriander leaves,add enough water to make a medium batter ( the batter consistency should be like dosa ).heat non stick pan/griddle/tawa ,spread a serving spoon full of batter in a circular form ( just like a dosa ) ,sprinkle oil all over,turn over and roast for a while.serve hot with green chutney & tomato ketchup.

dudhi kofta ki sabzi

ingredients for kofta :
1 dudhi/ghia/lauki/bottle gourd
1/2 cup besan
1 tsp red chilli pwd
1/2 tsp turmeric pwd
1 tsp asofoetida pwd
salt to taste
oil for deep frying
ingredients for gravy :
3 large onions
2 medium tomatoes
1-2 green chillies
2-3 garlic cloves
1 pc ginger
1 tsp red chilli pwd
1 tsp garam masala
1 tsp turmeric pwd
1/2 cup fresh cream
1-2 tbsp yoghurt
fresh corriander leaves
1 bay leaf
salt to taste
oil
method :
grate dudhi & squeeze completely the excess water.keep this water aside so that you can use in the gravy.in dushi add besan and all the masalas .mix well if required add more besan and make lemon size balls.deep fry them in hot oil and fry till dark brown in colour in a medium flame.drain out the excess oil & keep the koftas aside.grind onions,green chillies,ginger,garlic & tomatoes all together into a fine paste.heat ltl oil,add bay leaf,the ground paste and fry till it leaves the kadhai.add all the masalas and mix well.add the yoghurt & excess water from the grated dudhi and add make a thick gravy.add fresh cream and mix well.dip the koftas in the gravy & garnish with finely chopped corriander leaves.serve hot. have the koftas with green chutney or koftas can be dipped in the gravy.

matar paneer

ingredients :
3 onions
2 tomatoes
8-10 cashew nuts
1-2 green chillies
1 small pc ginger
3-4 garlic cloves
1tbsp kasthuri methi
1 cup boiled green peas ( matar )
1 cup cubed paneer pcs
1/2 cup milk
1tsp red chilli pwd
1tsp turmeric pwd
1tsp garam masala
1bay leaf
salt to taste
oil
method :
grind onion,green chillies,cashew nuts,ginger & garlic into a paste.blanch tomatoes and make puree out of it.heat oil,add bay leaf,ground paste ,fry till it leaves oil ,add puree and fry again till it leaves kadhai.add all the masalas & mix well.add ltl water and milk to make a thick gravy.add panner and peas and simmer for a while.serve hot with chapati or rice.

garlic chutney for vada pav/dabeli

Garlic chutney is very famous in maharashtra which very well goes with vada paav ,without this chutney vada pav/dabeli are just incomplete and i am really fond of this chutney ,this recipe is more or less the same like the ready mades you get in maharashtra,i have taken this recipe from my maharashtrian friend mamta (deshmukh )who is very famous for her vadapav dish and also many more,i came across her here in melbourne and soon we became very good friends mainly because her son and my daughter get along very well with each other and now they are best of friends.I also have posted some of her other recipies which i like the most and sometimes we have cooked together for some festivals and potlucks.

ingredients :
3-4 garlic cloves
2 tbsp cumin seeds
2 tbsp red chilli pwd
salt to taste
method :
Dry roast cumin seeds and keep it aside ,after it cools down,coarsely grind it,dry roast garlic cloves ,let it cool and add into ground cumin,add red chilli pwd & salt and grind again into coarsely ground powder.you can use dry powder or can add ltl water and make a paste out of it,serve with batata wadas and apply as a spread in paavs/dabelis.I usually make and store this for a couple of days and put ltl water so tht i can eat with my chapatis also ;).

batata wada

ingredients :

3-4 potatoes

1 tbsp ginger garlic green chillies paste

2-3 chopped curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp kasthuri methi

1 tsp red chilli pwd

1/2 tsp turmeric pwd

finely chopped corriander leaves

2 cups gram flour (besan)

water

1/2 tsp cooking soda

salt to taste

oil for deep frying

method :

boil,peel and chop potatoes into small pcs.for tempering, add ltl oil ,put curry leaves,ginger garlic green chilli paste.then add all the dry masalas and lastly add potatoes and mix and keep aside.put ltl water in besan and add salt and cooking soda and make a smooth medium thick batter without any lumps.make the potato mix lemon size balls .dip those balls in besan batter and deep fry them till golden brown in colour.serve hot with pav & garlic chutney.

fruit custard

ingredients :
1/2 ltr full cream milk

1/4 cup sugar ( please adjust according to your taste )

11/2 tbsp vanilla custard pwd ( or any other flavour )

2 cups chopped fresh fruits ( bananas,apples,mangoes,strawberry,grapes,pomogranate,etc )

2tbsp dry fruits ( cashew nuts,almonds,pistas )

elaichi pwd to taste ( optional )

strawberry jelly & few cherries

ingredients :

bring milk to boil.mix custard pwd with ltl water & make a thick smooth paste without any lumps.when the milk comes to boil add the custard paste and keep stirring till it becomes thick. (stir continiously or else the milk will scorch ).let it simmer for few mins.switch of the flame.add sugar and mix well .after cooling down add elaichi pwd, fresh fruits and dry fruits and chill in refrigerator.decorate it with jelly and cherries .serve chilled custard.

harabhara kababs

ingredients :

100gms finely chopped spinach leaves

2-3 boiled and mashed potatoes

1/2 cup crushed green peas

1 tbsp green chilli & ginger paste

1 tbsp cornflour
salt to taste

1 tsp garam masala

lemon juice

oil for deep frying

method :

mix all the ingredients together and make small flat tikkis and deep fry in hot oil on medium flame till light brown in colour .serve hot with green chutney and tomato ketchup.

rajma

We simply love this rajma curry ,its one of the healthiest and easiest bean curry dish which is quite common in my kitchen and i purposely make little more so that it serves us for both our important meals.

ingridients :
1 cup rajma
1 tbsp green split daal ( optional , i usually add as it gives thickness to the gravy and more healthy & flavour too )
1 large onion finely chopped
1 tomato finely chopped
1-2 green chillies finely chopped
1 tbsp ginger garlic paste
1 tsp turmeric pwd
1 tsp red chiili pwd
1 tsp garam masala
1 tbsp fresh cream
1 bay leaf
salt to taste
oil
finely chopped corriander leaves
method :
Wash & soak rajma overnight.pressure cook rajma and washed green daal adding ltl salt & turmeric pwd with sufficient water till done ( rajma takes more time to cook so i generally keep on medium flame till half an hr or maybe around 7-8 whistles).Heat oil.add bay leaf,ginger garlic paste,onions and saute for a while, add tomatoes and fry well till pulpy,add all the masalas and fry again for sometime.Add cooked rajma ( the dal will be completely mashed and mixed with rajma after pressure cooking ) and mix well.if the consistency is thick add ltl water as required,add fresh cream,garnish with corriander leaves & serve hot with jeera rice or chapati.

aaloo ka sukha sabzi

ingredients :
3-4 bolied diced potatoes
2tsp red chilli pwd
1tbsp corriander pwd
1tsp garam masala
1tsp turmeric pwd
1tsp mustard seeds
1tsp cumin seeds
1/2 tsp asafoetida pwd
salt to taste
finely chopped corriander leaves
oil
method :
heat oil,add mustard seeds,cumin seeds,asafoetida & let it splutter.add all the rest of masalas & immediately add potatoes and mix well.fry for few seconds and garnish with corriander leaves .serve hot with chapatis or daal & rice.

vegetable shahi biryani

ingredients:
2 cups basmati rice
2 large onions
2 medium size tomato puree
1tbsp ginger garlic paste
2 cups mixed boiled vegetables ( carrots,peas,potato,capsicum,cauliflower,french beans etc )
11/2 tbsp everest shahi biryani masala pwd
salt to taste
few cashew nuts & raisins roasted in ghee
2tbsp oil
method :
wash & cook the rice .spread & keep it aside.roast cashew nuts & raisins in ltl ghee and keep it aside.chop onions & grind into paste.heat the oil,add onions and ginger garlic paste,saute till leaves oil,add tomato puree,saute till it leaves oil,add salt & biryani masala pwd mix well,add the boiled vegetables and mix well.mix the rice in and gently mix all together.garnish with cashew nuts & rasins ,serve hot with raita or some gravy.

poha cutlets

1cup poha ( medium or thin rice flakes )
1 boiled & mashed potato
1 finely chopped onion
1-2 finely chopped green chillies
2 white bread slices
1tsp red chilli pwd
1/2 tsp turmeric pwd
salt to taste
1tbsp lemon juice
finely chopped corriander leaves
oil for deep frying
method :

Wash the poha in running water till it becomes soft, strain & then mash it. Mash the boiled potato in it and crush the bread slices in it. Add rest of the ingredients and set aside. Make small balls of the mixture, then flatten and give cylindrical shape. Deep fry it on medium high flame until golden brown.serve hot with coconut chutney or green chutney or tomato ketchup.  

kala chana salad ( black chickpeas salad )

1cup kala chana/bengal gram/black chickpeas
1/2 chopped onion
1/2 chopped tomato
1tbsp finely chopped raw green mango
1tsp lemon juice
1tsp red chilli pwd
1 finely chopped green chilli
salt to taste
finely chopped corriander leaves
chaat masala
method :
wash & soak chana overnight . pressure cook till soft or tender .add all the above ingredients and mix well.garnish with corriander leaves,sprinkle some chaat masala and serve .