Archive for December, 2010


Ingredients:

  • Potatoes                    :  3 medium size
  • Tomato                     : 3 medium size
  • Salt                           : 1 and 1/2 tea spoon or as per the taste
  • Red chilly powder     : 1/2 tea spoon
  • Dhaniya Powder       : 1 tea spoon
  • Jeera                        : 1/4 tea spoon
  • Hing                         : A pinch
  • Garam masala          : 1/2 tea spoon
  • Turmeric powder     : 1/2 tea spoon
  • Green chilly             : 1 medium size
  • Oil                           : 1 table spoon
  • Coriander leaves for garnishing and enhancing the taste

Method:

  • Boil potatoes in a pressure cooker.
  • Once cooled, peel the skin of potatoes and mash them well.
  • Chop tomatoes into smaller pieces.
  • Grind the chopped tomatoes in a mixer to make tomato paste.
  • Add oil in a pan and heat it for 30 sec on high flame.
  • Add cumin seeds (jeera) and hing to the oil and heat it for 10 sec.
  • Add turmeric powder, dhaniya powder, red chilly powder and garam masala to it.
  • Add tomato paste in the pan and mix it with the spices well.
  • Add chopped green chilly to the paste.
  • Heat it for 15-20 min on medium flame.
  • Add mashed potatoes and heat it for 5  min on medium flame.
  • If required, add khatayi powder (amchur) as per taste.
  • Sprinkle chopped coriander leaves to enhance the taste and serve hot :)
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Ingredients: (For  4 people)

  • Jawein                  :   1 Cup
  • Sugar                    :   1 Cup
  • Milk                      :   1 ltr
  • Almonds for garnishing

Method:

  • Add jawein in a pan and roast them untill they get brown in color and keep them aside.
  • Pour 1 ltr milk in kadai and heat it for 5 min on high flame.
  • Pour roasted jawein in the milk and heat it till it gets boiled. (Normally 15 minutes: 5 min high flame and 10 min medium flame)
  • Once boiled, add sugar to it and stir it well.
  • Heat it further for 5 minutes on medium flame.
  • Sprinkle chopped almonds on it for garnishing and enhancing the taste. :)
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Ingredients:

  • Paneer                       :  150 gms
  • Bread                         :   8 slices
  • Green chilly                :  1
  • Onion                         :  1 medium size
  • Salt                             :  1 tea spoon or as per taste
  • Red chilly powder       : 1/2 tea spoon or as per taste
  • Garam masala            : 1/2 tea spoon or as per taste
  • Dhaniya powder         : 1 tea spoon
  • Butter or ghee
  • Corriander leaves

Method:

  • Chop onion and green chilly in small pieces.
  • Mash paneer with hand as shown in the snap.
  • Mix corriander leaves, chopped onion and green chilly into the mashed paneer to prepare the stuffing.
  • Add salt, garam masala, red chilly powder and dhaniya powder to it and mix it well.
  • Apply butter/ghee on bread slices and place the stuffing between the slices.
  • Cook the bread slices on tawa or bread toaster.
  • Serve hot with green dhaniya chutney and tomato ketchup. :)
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Ingredients:

  • Paneer                    :  200 gms
  • Cream                    :  2 tablespoon
  • Tomato                  :  4 medium size
  • Onion                    :  3 medium size
  • Ghee                      :  2 tablespoon
  • Salt                        :  1 1/2  teaspoon or as per taste
  • Sugar                     :  2 teaspoon
  • Sauce                     :  2 table spoon
  • Turmeric powder   : 1/2 teaspoon
  • Red chilly powder  :  1 tea spoon or as per taste
  • Dry Methi leaves    : 1/4 teaspoon
  • Corriander leaves
  • Garlic ( Optional)    : 1 medium size
  • Milk (To be added if the gravy is thick)     :  As required

Method:

  • Chop tomatoes, onion and garlic in pieces and keep them aside.
  • Add ghee in the kadai and heat it for 30 sec on medium flame.
  • Add turmeric powder, red chily powder and dry methi leaves and mix them well.
  • Add the chopped tomatoes, onion, garlic and salt to it and heat them for 10 mins on medium flame.
  • Add cream to it and mix it well.
  • Heat it well for 10 more minutes.
  • Once the mixture is cooled, grind the mixture in a  mixer to get a paste.
  • Add milk to it if the gravy is thick.
  • Place the paste back in the kadai and add sugar and tomato sauce to it.
  • Heat them for 5 mins on medium flame.
  • Add paneer pieces to it and keep it on medium flame for 2 minutes.
  • Serve hot after garnishing with corriander leaves. :)
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