I am Back with Sabudana Vada(Sago Patties)!!

Well Well Well....it’s been a longggg break from blogging. Got busy with Life’s most beautiful moment, Moment of Motherhood....Yes, I am mom of a Baby Girl now!!

 Its been a wonderful journey so far as a Mom and on the other hand it been very hectic taking care of a Baby and being working. I do miss blogging but it’s so difficult to take out sometime these days..Yeah I know there should not be any excuses for passion. Well will try not to give any more excuses and will try to keep sharing my kitchen experiments with you all.

To start again here are Sabudana Vada recipe...These are yummy Snack specially in rainy season and it double its taste with a cup of hot Chai.

Ingredients:

§  1 cup Sabudana/ Sago

§  3 – 4 boiled potatoes(mashed)

§  Green Chillis finely Chopped (Acc to taste)

§  Handful of chopped coriander leaves

§  Salt according to taste

§  ½ tsp Amchur Powder

§  1 tsp Chaat Masala

§  oil for frying

Method:

Soak the sabudana or sago in water overnight or atleast for 4-6 hrs.(water should be just 1 cm above the sabudana). I usually soaked the sago overnight and in the morning they become very soft. Mix the mashed potatoes and sabudana together. Add all the other ingredients. Mix the entire mixture well. Now take some portion(golf size ball) of the mixture in your hands and shape them into flat round vadas. Deep fry the sabudana vadas till golden brown.

 Many people do add peanuts to it, you can also add, I personally don’t like so I don’t add.

Enjoy with Chai n green chutney!! 

Semolina Bread!!

This a perfect Tea time snack,great for Kids and Adult.Really easy and simple to make.
Being working don't get that much time to cook.Many a times feel like having some quick good snack which is easy to make,so this evening while coming back from Office was thinking of these Bread.So here you go for this you will need.

1/2 cup Semolina(Suji)
lil less than 1/2 cup curd.it should be of thick consistency.
Chopped vegetable(Onion, capsicum, green chilli and Tomato),i add these but you can add more veggie like carrot, cucumber and whatever you can think of.
Salt and Pepper
Mustard seeds
Curry leaves chopped into small
Oil/Butter/Ghee
Bread(Whole wheat/White) your choice

Sock the Semolina in curd for 15-20 min.Then add salt and pepper and the chopped veggies.Take the bread cut the sides and spread 1 big spoon of the mixture over the one side of bread.
Take a pan add 1/2 tsp oil, add Mustard seeds(a pinch) and pinch of Curry leaves. Then put the mixture side bread over this Oil mix and let it cook for 5 min then turn the side of bread.Cook until it get really good brown color on both sides of bread.Cut into triangles and you Snack is ready to serve.Serve it with any chutney on side and a Cup of Chai.

Bindi Subji(Okra Curry)

1 Box Okra(500gm)
1 onion sliced
2-4 Green Chili Sliced(you can increase or decrease the number according to your taste)
1 tsp Ajwain
1 tbs Amchur(mango Powder)
1 tbs Tawa Masala
1 tsp chili powder(optional)
1 tsp coriander powder
1 tbs Oil

Heat a pan and add 1 tbs Oil,when oil get heated add the Ajwain seeds and allow to splitter then add Onions fry for 5 min,you don't need to make them brown.Then add Okra and keep it for 5-10 min.Once it get lil soft then add all the masala and let it cook until Okra get cooked.(Don't cover the pan, cook subji with open pan)
Served with your choice of bread.

Tehari(Vegetable Rice)

Tehri is well known rice dish in North India.Its kind of vegetable pulao traditionally cooked with Aloo,Gobhi(Cauliflower) and peas and served with coriander chutney, Curd and Papad.But you can add any veggie of your choice.




Ingredients:
2 cups Basmati rice(Soaked in water for an hour)
1 large potato peeled cut into big chunks ( around 8 pieces)
1 cup cauliflower cut into chunky florets
½ cup green peas
2 bay leaves
2 Black cardamon
1 tsp Cumin seeds
5-6 cloves
1 tsp sugar(will make the peas lil sweet)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp garam masala
Salt to taste
4 cups water
3 tbsp cooking oil

Method:
Heat oil in a wide pan. Add cardamon, bay leaves, cumin seeds and cloves. Stir for few seconds. Add all the dry masala except garam masala. Now add potatoes and stir fry for 3-4 minutes. Add in cauliflower and peas, stir fry for another 3-4 minutes. Add water. and cover the pan on medium heat until potato get cooked once potato are done add the rice and stir once with very light hand.Cover the pan and let it cooked till rice is done and water is evaporated.for this make sure you use 1:2 ratio for rice:water.

Remove pan from heat. Allow to cool.
Serve rice hot in a plate,pour 1 tsp ghee over it and sprinkle the garam masala and serve with Green Chutney,Papad and Curd.

My Recipes!

Just want to share Some of my recipes are featured in the HomeAway.co.uk Travel Cookbook'.

http://www.holiday-rentals.co.uk/info/holiday-ideas/travel-cookbook/indian-food/kulfi

~Rupali

Samosa!!

Most Popular North Indian Snack!!
Samosa's are stuff pastry traditionally stuffed with Potato-Peas filling.This is myyyyy Favorite...infact my weekness,when ever i goto any indian restaurant i have to have Samosa.These are super delicious!



INGREDIENTS
For Crust
All purpose flour 1 cup
Carom seeds (ajwain)1/2 teaspoon
Salt to taste ~3/4 tsp
Oil 3 tbs(take it on lesser side only this proportion is important)

For stuffing
Potato, 2 medium size
Green peas 1/2 cup
oil 1 tbs
Cumin seeds 1 tsp
Coriander Seeds 1 tsp
Fenel seeds 1 tsp
Green chillies, chopped3-4
Red chilli powder1 tsp
Dry mango powder (amchur)1 tsp
Garam masala 1 tsp
Salt to taste
Fresh coriander leaves, chopped 2 tbs
Sweet date and tamarind chutney as required
METHOD
Mix refined flour, carom seeds, salt and three tablespoons of oil in a bowl.TIP:(Usually people complain that while making samosa they dont get the perfect crust,its because of oil proportion in flour.1 cup to 3 tbs oil combination is very important as amount of oil in flour decide the crust structure it can be hard if oil is less and it can be really flaky if oil is too much.I took 2 -3 trial to get the crust perfect :P so in case you are not happy with your Samosa crust try to revisit your oil proportion in the flour).Add water little by little and knead into a stiff dough. Keep, covered for ten to fifteen minutes. Heat oil in a pan, add cumin seeds and when they start to change colour, add coriander and fennel seeds and rest of the dry ingreditents and then potatoes and peas.Stir well. Sprinkle water and cook covered for eight to ten minutes or till potatoes are done.Add coriander leaves and mix well. When done, set the mixture aside to cool. Divide the dough into eight equal portions and roll them into balls. Apply a little flour and roll them into four-inch diameter. Cut into half, apply water on the edges. Shape each half into a cone and stuff it with the potato and peas filling. Seal the edges well. Heat sufficient oil in a kadai (wok) and deep-fry the samosas in medium hot oil till crisp and golden brown. Drain and place on an absorbent paper. Serve your choice of chutney coriander or tamraid or both :)

Apple-Carrot Poppers!!

Apple-Carrot Poppers!!



Ingredients:

1 (8-ounce) package Onion and Chive cream cheese, at room temperature
1 Green Apple, cored and minced
1 carrot cubed very very finely
Garlic Salt and black pepper
20 jalapenos
Carrot slice(Peel the carrot with the help of potato peeler in length wise to get the long slices like ribbons)

Method:

Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.In a large bowl, stir and break down the cream cheese until smooth. Add the apples and carrot, salt and pepper(according to your taste)

Slice each jalapeno in half lengthwise, and then scoop out the seeds.

Using a spoon fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a carrot slice. Line up the poppers on the prepared baking sheet and pop into the oven 15 minutes. Take out and give them a rest for 5 min and Serve them with your choice of sauce and drink.

Rajasthani Puri!!

Rajasthani Puri..really a differnt taste of puri.In every party we want to make different item,though i manage to put variation in currys but what about bread,i always end up making naans..simple puri..paratha ..hmm....So here i found a variation in Bread "Rajasthani Puri",though i personally never had them in rajasthan ,i came to know about this recipe from here.So for original recipe you can follow the link but for those who dont know hindi,here i am posting for you.



2 cup Wheat Flour
1/2 tsp salt
1 tsp ajwain
1 tbs Oil
water to knead the dough.

Mix flour,salt and ajwain seeds in a bowl.Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth.Add oil and knnead i lil again.Cover, let rest at least 1/2 hour, and knead again briefly.

For daal
1 cup Moong dal(Soaked in water for atleast 2 hour)
2-4 Green chilli
1/2 cup corainder leaves
small piece of ginger
salt

Grind all ingredient in the blender without adding water.
take out in a bowl.

Now take a small ball size dough and roll out in round with the help of oil.
once rolled take a spoon of daal mixture and spread evenly on the puri.Alternatively heat oil for deep frying.Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes.
Now drop the puri into the oil with the daal side downwards.When it gets brown from down revert it and cook untill both the side gets good brown colour.
Server with your choice of Curry or Achari aloo
With light hand put the

Dal-Pakwan

Dal Pakwan:Lentils with Unleavened Bread

This is very Famous Sindhi BreakFast.



Recently my Sindhi friend family visited her here in US.And Her mom called us for Sindhi Dinner.
Out of all the dishes this dish took away my heart.

When I saw this dish I was like “What is this combination Matri with dal????”, I was like..ahhh I don’t think so I want to eat this.

But when I tried it, I don’t want to stop eating it.I never thought Matri(We call this in NorthIndia) with dal will go so well.

Welllll!!!!!!!!!!!!the result was I was not able to stop myself to give it a try and now it is one of recipe i always crave for.
This is famous for BreakFast but this is so filling that you can serve it as a MainCOurse Meal too.

Dal

Ingredients
1 1/2 Cup chana dal
1 tsp cumin seeds
One Small Onion
green chillies acc to taste
3 cups water
1/2 tsp turmeric powder
1 tsp amchur Powder
Salt to taste
1-2 tsp oil
A pinch of asafoetida

Pakwan

Ingredients:
1 1/2 cups All purpose flour(Maida)
1 Cup wheat Flour
1 tbs Suji(You can skip this but this will it really crispy Structure)
1/2 tsp Ajwain (caraway)seeds
2-3 tspn oil (Ghee is preferred)
Salt to taste
1/2 tsp Black Pepper powder
Sufficient water to make a dough
Oil for deep frying

Method:

For Dal:
Wash dal and soak it for 1-3 hour
Pour 1-2 tspn oil in a cooker and allow it to heat.Add little water and close the lid of cooker and give one whistle.Open the lid,check the dal ,it should be tender but not mushy.
In a pan add hing, cumin seeds and chopped onion and fry for a couple of minutes,than add it to dal.Add some amchoor powder.

For pakwan:

Mix the flour with all ingredients and sufficient water and make a dough.Dough should neither be too hard nor too soft.Let the dough rest for 15 min.Roll like chapati.
Prick the surface with fork/ knife, so that it don’t puff out (don’t forget to do this)
Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.



Serving:
Serve pakwan with dal,coriander/mint chutney,tamraind chutney,green chillis and onion.
Take a pakwan spread the dal over it then pour both the chutneys a lil but and sprinle onion n green chilli.you can give a lil hint of Lemon also.
Enjoyy!!!

Sukhe Aloo

Dry Potato Curry

This is a best accompaniment with Puri.Puri-Aloo is one of the famous breakfast in North India.This is quick n easy recipe.Must Try :)



Ingredient:
3 boiled Potatoes cut into cubes
1 green chilli add more according to your taste
handful of Coriander leaves

1 tbs Coriander Powder
1 tsp Chilli powder
1 tsp garam Masala
1 tsp Cumin seeds
1 tbs oil, any oil will work
Salt to taste

Heat a pan and add the oil.Once oil get hot add cumin seeds and rest of the dry masala with chilli.Then add boiled potatoes mix well.Sprinkle the coriander leaves and Aloo are ready.
Isn't really quick????
You can make sandwich out of it as well,it taste really good!

Lehriya Mirch/Mirchi Samosa!!

I am so proud to present this Mirchi Samosa, this was awesome awesome.Got the inspiration from Master Chef India show, in that show one contestant make it with Keema filling.I gave it my Version with Aloo Peas filling same filling which we used to make Samosa, that's why i gave it the name Mirchi samosa.It was a nice show, got to see lotts of twist in India Dishes which sounds really good,there are some more dishes in my mind from that show to try.Will try soon and will post it soon.For now lets have Mirchi Samosa.






Ingredients for two Mirchi

Crust:
1/2 cup Maida
1 1/2 tbs Oil
1/2 tsp Ajwain
Pinch of salt

Filling
2 potatoes
handful of peas
1/2 tsp fennel seeds
1/2 tsp Cumin seeds
1/2 tsp crushed Coriander seeds
1/2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp amchur powder
salt to taste
1 tsp oil

2 Pepper(Mirchi) {you can choose any i pick the one which are long n Lil bigger in size.If you want you can go ahead and pick the jalapeno peppers, to reduce the heat take out the seeds}

Filling:
Heat oil in the pan add cumin,fennel and coriander seeds, after a second add all other ingredient of filling.Fry for couple of min until all mix together really well.Don't mash the potatoes completely.Garnish with coriander leaves


Method
1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough.
2. Slit the peppers from one side and stuff the filling into it.
3. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter. Systematically wrap the chillies sealing as you go along with water(you can use the beaten egg as well but water works great too).

4. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.

Gobhi Manchurian

Cauliflower cooked in Indo-Chinese Style




This is again one of my favorite.
Ingredients

Cauliflower - 1,cut into Small florets(though not very small)
Onion - 1,chopped into cubes
Capsicum - 1,chopped into cubes
4-5 Spring onions chopped finely


Soya sauce - 2 tbsp
Chilli sauce - 1 tbsp
Vinegar - 1 tsp
Tomato Ketchup- 1tsp
(actually all these sauces should be according to your taste,i like spicy so i add lil more chiili sauce)
Oil
Salt to taste
Black Pepper

For the batter

Maida/Flour - 1/2 cup
Cornstarch- 3-4 tbsp
Rice flour - 2 tbsp
Garlic paste - 2 tsp
Ginger paste - 1tsp
Salt to taste

Method
Boil the water with some salt and add Cauliflower to it for 5-10 min.This will make the Cauliflower lil soft.
Prepare a batter with the ingredients adding enough water to make a pouring consistency paste,same like you make for Pakoras.In a kadai,heat oil for deep frying the cauliflower.Dip each floret into the batter and deep fry on high-medium heat till golden brown.
In another kadai,add 2-3 tbsp oil and add chopped onions,capsicum.
Saute for about 2-3 minutes.Untill capsicum became lil soft.
Add all the sauces,salt and pepper.
Mix well and add the fried florets.
Keep stirring till the sauce coats well on the Gobhi.
You can serve the Gobhi Manchurian here itself,it will be quite crispy.
But i feel Real Gobhi manchurian needs the next step
In a cup mix 1/2 cup lukewarm water and 1 tbs spoon Cornstarch and pout it over Gobhi, stir for 2-3 min.You will see water will turn to a sticky liquid.Keep stirring until water evaporate.

Sprinkle chopped spring onions and serve hot!!

Calzone Rolls

Lets cook Something Italian.This is simple/quick n easy Sandwich recipe.I loved this recipe of Rachael Ray from 30 min meal.I did some of my own variation to make it a Vegetarain from Non-veg..hihi..i am sure my Vegetarian follower will going to love it.!!

Ingredients

4 large, crusty Keiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1 cup Spinach, chopped
1/2 cup mushroom(Sautee them for 5-10 min)
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced


Directions

Heat the oven to 325 degrees F.

Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.

Season the ricotta with a little salt and pepper. Stir the Spinach,mushroom and grated cheese into ricotta. Fill the rolls with the ricotta mixture. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

Mexican Dip!!

This is a great appetizer specially when you have to fed a large group of people.
As this is delicious and super easy to make.



For making this you need following ingredients,quantity depends on your dipping plate size, so you can use according to your need.

Refried Beans(Heat it and add 1 tsp of taco Seasoning)
Fat Free Sour Cream mixed with Taco Seasoning(You can use normal sour cream,i really don't mind taste of fat free so i always use Fat free creams and cheese)
Shredded Cheese ( i used fat free Mexican blend,u can use any shredded cheese of your choice)
Tomatoes – chopped
Lettuce chopped
Cucumber chopped
Black Olives – sliced
Pickled Jalapenos – sliced or chopped


Method:
Take a dipping plate or any deep serving platter/plate.
1st Layer: Refried bean in a deep serving platter.
2nd Layer: Sour cream
3rd layer:Lettuce + Tomatoes+Cucumber
4 layer:Shredded Cheese
Finally Finnish with Olives and Jalapeno Pepper.
Cover with plastic wrap and chill for 1-2 hours.

Variation:You can also add one more layer of Gucamole and also instead of Tomatoes you can use Tomato Salsa.

Aloo Kulcha!!

An Indian Flat Bread!!!!!

For Dough:
2 cup All purpose flour + 1/2 cup more
1 tsp salt
2 tbs Yogurt
1 tsp Baking Soda
1/2 tsp Baking powder
1-2 tbs oil( any oil will work)
1/4+ 1/2 cup water(lukewarm)

For Filling:
1 big size boiled potato
2 tbs chopped onion
2 Green chili chopped
1 tsp coriander powder
1/2 tsp amachur Powder(Dry Mango powder)
chili powder to taste
Salt to taste
fresh Coriander chopped(may be handful)

1 tbs Nigella Seeds/Black onion seeds/kalonji seeds.
Butter


In a big Bowl mix all the dry ingredient for the dough. Add 2 tbs yogurt and mix it.
Then add 1/2 cup of water little by little.Dough might be lil sticky at this point then add another 1/2 cup of flour to make a a lil stiff dough.
Keep in a bowl and add 2 tbs oil and knead it a lil bit then covered and keep it in warm place for at least 2 hr(I warm the oven for 2-3 min and then switch it off and keep the dough there ).

Meanwhile prepare the filling mixture
Mash the boiled potato really well(if using boiled potato from fridge then grate the potato).Mix with rest of the ingredient,adjust the taste according to your taste, i likes it to be spicy so i add really good amount of green chilli :)

After giving the dough rest, take a golf ball size dough,with the help of
dry flour roll out into round shape.Stuff the rounded dough with the 1 tbs of mixture in the center and then reshape it into small ball and Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.Sprinkle some black onion seeds and give some spots of water over it and put it on a baking tray and Broil in the oven on high and bake them for 1 min until you see some brown spots.Brush it with butter and serve!!
You can also cook it on griddle like chapati.

Serve it with your choice of curry!!

Paneer Chilly!!

Paneer Chilly: Indian cheese cooked in Chinese style.

Again another version of Paneer.I gave it a name Paneer Chilly as it is bit in Chinese style though not completely.
I love Paneer and try to make some quick one out of it.So this is really tasty and a quick paneer recipe.


For this u need Paneer, Cabbage,Onion(for this i prefer red onion but u can use whatever you have),Tomato,capsicum,Ginger,garlic,Green Chili,vinegar,chili sauce , coriander powder,red chili and salt

Sliced all veggie very very thin.Quantity should be approx equal meaning all should be in same proportion except tomato keep them half the quantity as sliced and grate the another half quantity of tomato .

Take mustard Oil add sliced Ginger and Gralic.Saute till they are brown.Then add Onion and saute.After 5 min add cabbage,grated Tomato,Coriander powder,chili powder,salt.saute few min till cabbage is cooked then add sliced green chili and if you have any ready made masala like shahi paneer or any masala available in ur pantry.add lil bit of it.
Once cabbage is cooked add capsicum and after 5 min add Paneer and cooked for min.Then add 1tbs Vinegar and 1tsp chili sauce cook for another 5 min and serve with any bread of your choice.

Dal Makhani

Dal Makhani: Black Lentil with Kidney beans cooked in creamy sauce.




Dal makhani is one of the most popular lentil dish of North India,traditionally it is cooked on very low heat for several hours with fresh cream(malai).I got lots of emails saying how come north indian food blog dont have Dal Makhani recipe.I know MY BAD!! But no more wait,here comes my Dal Makhani Recipe with my Secret Tip....Enjoy!!!!!
INGREDIENTS

1 cup Black Urad Dal
1/4 cup Red Kidney Bean
onions - 1 medium size,finely chopped
tomatoes - 1 medium size,pureed
ginger/garlic paste - 1 tsp
red chilli pdr - 1 tsp
coriander pdr - 1 tbsp
garam masala - 1 tsp
cream - 1tbs + to garnish
coriander leaves - finely chopped,to garnish
oil - 2 tbs(you can do it in 1tbs also)
Whole garam masala(1 black cardamon, 2 green cardmon, 1 bay leaf)
salt to taste

Soak the pulses overnight.Here in US i dont soak the pulses,they get cooked without soaking so its all upto you if you need to soak,soak them Overnight.Cook it in a pressure cooker with salt.In a pan heat oil.Add whole gram masala,ginger/garlic paste and onions. Saute onions until they become translucent.Now add the pureed tomatoes, red chilli powder, coriander powder.Saute till the oil start to separate. Then add the paste to cooked pulses(in pressure cooker).Now my secret Tip :P before covering the cooker add 1 tbs cream to it,this will give you the creamy taste and texture which you will not get if you add cream to paste or garnish cream before serving.Check salt,cover and simmer for 30 mins on med-low heat.Garnish with gram masala,fresh cream and coriander leaves .Serve hot with Naan.

Naan!!!!!!!!!!

Here i am with very famous Indian Flat Bread!



Ingredients:
2 cup All purpose flour + 1/2 cup more
1 tsp salt
1 tsp sugar
1 tea spoon Dry Active Yeast
2 tbs Yogurt
1-2 tbs oil( any oil will work)

1/4+ 1/2 cup water(room temperature)

Yeast Mixture: take 1/4 cup of water in a bowl add 1 tsp sugar to it.Give it a stir so that sugar get dissolve then add 1 tsp yeast and give it a light stir(just once).leave it for 15-20 min.

In a big Bowl take 2 cup of flour. Add 2 tbs yogurt and 1 tsp salt and mix it.Then add yeast mixture and mix.
Then add 1/2 cup of water little by little.Dough will be lil sticky at this point then add another 1/2 cup of flour to make a smooth dough.

Keep in a bowl and add 2 tbs oil and knead it a lil bit then covered and keep it in warm place for at least 2 hr(I warm the oven for 2-3 min and then switch it off and keep the dough there ).

After giving the dough rest, take a golf ball size dough and roll it over(try to give it a triangle shape). Sprinkle some black onion seeds and give some spots of water over it( water spot will give brown spots to Naan ).

Final Stage:Making the Naan:Broil the oven on high.

You can make Naan on any Oven Tray or Pizza Stone

Oven Tray:Keep the Naan on top rack for 1 min(util you see the brown spot) and then turn and keep for 30 sec or so. And Serve :)

Pizza stone:I read on one site that if we make Naan on Pizza Stone, we dont need to flip it.Well i too tried on Pizza Stone and that true upto an extent.For that you need to make pizza stone really hot and as soon as you put Naan over it, it get cooked from down(will not give you brown spot) but will not be raw in taste so you dont need to flip it and when you dont flip it you will let it cook from one side which will make Naan more soft but remember pizza stone has to be really hot.

Serve with any curry of your choice:)

Homemade Colourful n Flavored Paneer!!!!

Bored with using that White paneer all the time,here i came with all new Looks of Paneer.Yeah this is really wonderful will say an Upgrade to the white paneer,after all Paneer also need some Promotion or say Make over hihihi ;0)...
So here i am going to give you all new Paneer!!!!!!

You need few ingredients other than what you need for making normal paneer.There are many websites which provide paneer recipe with each steps pics.

For colourful paneer you need.

Whole Milk (1/2 Gallon will give you ~1 1/2 cup paneer cubes which is quite enough for 4-6 people, 4 if you are making dry recipe and 6 if you are making gravy recipe)
you can also use 2% it will give u lil less amount of paneer than this otherwise it should be fine.

Lemon juice ~1/6 cup(u need to add it until the whey separate from curd so cant give the exact measurement for this)

2 tbs Cilantro Leaves finely chopped(it shld be really finely chopped )
1/2 tsp Crushed pepper and 1/2 Crushed Black pepper.I have one spices which says 'Kick n Chicken'(you can see it in below picture) no no i dont cook chicken but i bought it as it seems to be mixture of different spices like dry onion, dry pepper etc which seems interesting to me and guess what it is very very colorful so instead of crushed peppers i used that which gave absolute amazing look and flavor to my paneer.But you can def. go ahead with Black Pepper and Chili Flakes.

Boil the milk in a heavy bottomed pan, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil(it shld start coming up), immediately turn the heat to medium add Cilantro and Pepper mix and add the lemon juice gradually(1 tbs at a time)and stir the milk gently. The milk will start separating from the whey.
Once the milk fat has separated from the whey(you shld see the green whey left,if you feel the whey is still whitish then there are chances to take out more paneer add lil more lemon juice). Drain the whey using a strainer line with cheesecloth or muslin cloth((i use my hubby handkerchief :P)).
Wrap the curds in a cloth, and squeeze well.
To make the paneer firm, press the wrapped paneer under a heavy pan(i take any vessel and fill it with water) for about 3-4 hour or preferably overnight.

Here is your Paneer with new look.You can use it to make any Paneer recipe of your choice.I cant wait to try it out, hmmmm time to try new Recipe of Paneer!!!!!!!!!!!



Tip:
*For Traditional white Paneer just don't add the cilantro and Pepper mix.
*You can try other flavour too like instead of cilantro you can use Mint or Methi leaves.

Dal Dry!!

Dal Dry:Yellow Lentil boiled and mixed with onion n tomato paste.

A Purely North India Dish

I am saying it a purely north indian as i dont find this dish in any other part of country Infact not even in delhi region too.I can find it only in Uttranchal And U.P. area.So here i am with Dal Dry!



Ingredients:

1 cup Urad(white) daal
1 Onion Chopped
1 Tomato diced
1tsp Ginger Chopped
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
1/2 tsp. turmeric powder
1/2 tsp Amchur powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice


Preparation:


Clean and wash the daal properly. Soak it in water for 1-3 hours(as this dal here comes in really small in size so need to soak for longer time so that it become bigger in size).
Boil it in 1 cups of water(Just that water cover the dal). Boil till it becomes lil soft.(if using pressure cooker give only 1 whistle) It should not become pasty(it should be lilttle "Kaccha" only). Drain the water and keep aside.
Heat oil in a kadhai add cumin seeds, allow to splutter.
Now add ginger, onion and green chili and stir-fry till golden brown.
Add tomato and fry till it softens. Add all dry masalas (turmeric powder, chili powder,amchur pwder salt) and fry for a moment.
Now add daal and lemon juice, mix very gently.
Sprinkle garam masala and garnish with coriander.
Serve hot with ur choice of bread.

I am sending this as my Entry for My Legume Love Affair 24