Sweet Kachori Recipes

Ingredients:

For cover:
• 250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee

For filling:
• 200 gm Khoya
• 50 gm Milk powder
• 1/2 tsp Nutmeg, cardamom, and cinnamon powder

For syrup:
• 250 gm Sugar
• 1 Cup water
• 1 Big pinch saffron
• Ghee for deep frying

How to make Sweet Kachori:

• Mix khoya, milk powder and other ingredients for filling.
• Take a big bowl and combine plain flour, corn flour and ghee.
• Using water, knead it to pliable dough. Now cover it with a wet cloth.
• Boil sugar and water to form syrup, add one tbsp of milk also.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Prepare 15 to 16 flat balls from the mixture.
• Divide the dough into 15 to 16 parts.
• Roll one ball into a puri and put one mixture ball in the centre.
• Pull up all the sides to seal the mixture, and press in the centre.
• Make 5 to 6 kachoris.
• Heat ghee and fry them on low flame until light brown, turning once.
• Repeat the process for remaining kachoris.
• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
• Pour half tbsp of syrup and roll kachori around to let the syrup spread.
• Allow to stand for about half an hour before serving.

Corn Paneer Recipes

Ingredients:

• 1 Cup Frozen Corn thawed in the microwave for 1 minute
• 250gm Paneer (cubed)
• 2 large Tomatoes diced
• 1 tsp Coriander powder
• 1 tsp Jeera (cumin) seeds
• 1/2 tsp Haldi (turmeric) powder
• 3/4 tsp Lal mirch (paparika) powder
• 2 tsp Vegetable oil

How to make Corn Paneer:

• Mash the thawed corn in a blender/mixer till it turns into a thick paste.
• Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.
• Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.
• Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.
• Reduce the heat and bring it to medium, add mashed corn to the vessel.
• Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.
• Leave it on medium heat for about 10 minutes.
• Corn Paneer is ready.

Curd Rice Recipes

Ingredients:

• 3 cups Plain Curd
• 6 cups Uncooked Rice
• 1 twig Curry Leaf (Kadipatta)
• 1 tsp Mustard Seeds
• 2 tsp Coriander Leaves (chopped)
• 2-3 Dry Red Chilies
• 2 tbsp Cooking Oil
• Salt to taste

How to make Curd Rice:

• Wash rice, put it in a pressure cooker and cook it till done.
• Take a small pan and put some oil into it. Heat the oil.
• When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
• While stirring, add curd and salt to it.
• Now, add the cooked rice to the curd mixture and mix them well.
• Garnish the rice with coriander leaves.
• Curd Rice is ready to serve.

Aloo Ki Tikkii Recipes

Ingredients

Potatoes - 3-4 large
Green chillies, chopped - 3
Fresh coriander leaves, chopped a - few sprigs
Rock salt (sendha namak) - to taste
Asafoetida - a pinch
Red chilli powder - 1/2 tablespoon
oil to fry

Method :

1. Wash, boil potatoes, peel and mash while still warm.

2. Add green chillies, coriander leaves, rock salt,
asafoetida and red chilli powder to the mashed potatoes and mix well.
Divide into ten to twelve portions.
3. Shape them into round tikkis.

Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.

4. Serve with green chutney or lemon pickle.

Sabudana Vada Recipes

Ingredients

Sago (sabudana) - 1 1/2 cups
Potatoes, boiled and mashed - 3 medium
Roasted peanuts, coarsely ground - 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil to deep fry

Method:

Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.

Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.

Divide into sixteen lemon sized balls, flatten between palms of your hands.

Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.

Serve hot with chutney/Dahi of your choice.

Palak Paneer Recipes

Ingredients:

1 ½ cup: Pureed spinach
500 gm: Paneer (cubed and lightly fried)
1 tsp: Finely chopped ginger
1 tsp: Finely chopped garlic
1/2 cup: Onions (grated)
1 cup: Tomatoes (chopped fine)
1 tsp: Cumin seeds
1-2: Bay leaf
1/4 tsp: Garam masala
1/2 tsp: Powdered red pepper
1 tsp: Powdered coriander seeds
2 tsp: Salt
1/4 cup: Oil

Method:

1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
2. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. 3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4. Add spi nach and sauté for 2-3 minutes and add paneer.
5. Turn around a few times and serve hot.

Kothambir Vade Recipes

Ingredients:

1 cup: Gram flour
1/4 cup: Chopped onions
6 cloves: Garlic-chopped
1/4 tsp: Turmeric powder
1 cup: Coriander leaves - chopped
1 tbsp: Chilli-ginger paste
Salt to taste
1 tbsp: Oil
Oil for shallow frying
1 3/4 cup: Water

Method:

1. Put oil, onions and garlic into a casserole dish and sauté in a microwave oven on high, covered, for 2 minutes OR heat oil and add onions and garlic and sauté till a light brown.
2. Mix gram flour and water together to make an even batter. Pour it into the casserole dish and cook on medium-high, for 4 minutes, without lid. Stir once. OR cook over medium heat stirring all the time till mixture thickens (a little bit cooled on a surface, should set).
3. Mix the remaining ingredients and cook on high for 4 minutes. Stir once. OR cook over high heat stirring all the time till setting consistency is reached again.
4. Remove mixture onto a tray and spread into a 1/2" thick rectangle. Cool completely. Cut into square pieces.
5. Shallow fry the square pieces until golden brown. Use a little oil on a non-stick griddle.

Sarson ka Saag Recipes

Ingredients :

1 kg: Sarson (green mustard)
250 gm: Spinach
2 fresh: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste

Tadka (tempering)

3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2-3: Green chillies (finely chopped)
1" piece: Ginger (finely chopped)

Method:

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti.

(Makes: 5-6 rotis)

Supreme Pineapple Coconut Recipes

Ingredients:

3 cups - fresh curds
1 cup - cream cheese
5 - eggs, separated
1 cup - sugar, coarsely powdered
1 cup - coconut milk
1 cup - pineapple cubes
1 packet - nice biscuits
tsp - pineapple essence

Method:

1. Tie the curds in a thin cloth and hang till most of the whey is drained and 1 cup of thick curd cheese is left. Blend this with the cream cheese.
2. Beat the egg yokes with 3\4 of the sugar till light and creamy.
3. Mix with cheese mixture. Beat the egg whites stiffly and fold in.
4. Dissolve remaining sugar in coconut milk and add the essence.
5. Dip the biscuits in coconut milk and cover the base of a pudding dish with a layer of bi suits..
6. Spread 1\2 the cheese and egg mixture over it. Sprinkle some pineapple cubes over it.
7. Repeat the layers, ending with pineapple pieces.
8. Keep in the refrigerator for several hours. Serve chilled.

Serves:8 to 10

Time: 15-30 mins

Aloo Gobi Masala Recipes

Ingredients

Cauliflower - 1/2 kg.
Potato ( medium size) - 2
Onions finely chopped - 1
Tomato finely chopped - 1
Green peas - 1/2 cup
Ginger paste - 1/2 tsp.
Garlic paste - 1/2 tsp.
Thinly sliced Green Chilli - 2
Cumin powder (Roasted) - 1 tsp.
Red chilli powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
Garam masala powder - 1 tsp.
Coriander powder - 1/2 tsp.
Vegetable oil - 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.