Soya chunks / Meal maker Curry (Mustard paste flavour)

Ingredients :-

Soya chunks / Meal maker - 1 cup 

( Boil in water about 5 mins, drain the water and wash with normal water. Squeeze the excess water from the chunks and keep aside. ) 

Potato - 1 medium size (cut into cubes)

Onion - 1 no.

Tomato - 1-2 no.

Mustad and Cumin seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Mustard oil Or cooking oil - 1 tsp

For paste: Mustard seeds-1 tsp, Cumin seeds-1/4 tsp, Garlic - 6-8 pods, Green chilies- 2 nos. Make a very fine smooth paste from this.

Method :-

Heat few drops of oil in a pan/work and stir fry the soya chunks till light brown in colour and the raw smell goes out. Sprinkle little salt and fry. Remove from pan and set aside.

Now, add 1 tsp oil to the pan. Add mustard and cumin seeds, when it start to splutter add chopped onion and saute a while. Add the chopped tomato, salt to taste, turmeric powder and mix. When oil leaves from sides of the pan, add the mustard paste and cook for a minutes. Don't over cook it otherwise it will taste bitter. Add the chopped  potato, soya chunks to the masala and mix well.  Pour water as your requirement and make a lightly thick gravy. Cook about 5-8 minutes in a high-medium flame. Switch off the flame and Serve hot with Khichdi or steamed rice.. Enjoy it with your family !!!   

Ganth Gobi / Kohlrabi / Olloo Kobi Chutney

Ingredients :-

Ganth Gobi / Oollo kobi / Kohlrabi / White Vienna - 1 medium size

Peanuts - 1 tsp

Dates - 2-3 pieces (seedless)

Tamarind pulp - 1 tsp 

Garlic - 5-6 pods

Ginger - '1/2 inch

Green Chilly - 2-3 nos. (as your choice)

Cumin seeds

Oil - 1/2 tsp

For Tempering :-

Oil - 1/2 tsp

Mustard seeds - 1/2 tsp

Dry Red Chilly - 1 no.

White Urad dal- 1 tsp

Few Curry leaves

Few drops of Lemon juice 

Method :-

Peel the skin of the Ganth gobi and cut into small chunks. Heat oil in a pan. Add cumin seeds, when it start to splutters add the gobi / Kohlrabi pieces, peanuts, chopped dates, chopped ginger n garlic, green chilly. Sprinkle little salt and saute for a while. When gobi becomes soft add the tamarind pulp and mix well. Switch off the flame, keep aside and let it cool at room temperature. Blend it by adding few coriander leaves and salt to taste. Make it a smooth paste.

For tadka, heat oil in a tadka pan. Add mustard seeds, dry red chilly, pinch of hing, urad dal, curry leaves and let it splutter. Pour it to the chutney and mix well. Just add few drops of lemon juice and Now its ready. You can enjoy it with Rice, Roti, Dosa, Idli etc etc.... 

Ragi Kanji (Spicy Version of Ragi/Millet flour)

Ragi is a powerhouse of health benefiting nutrients that help in reducing weight and also acts as a treatment for multiple diseases like Brittle Bones, Osteoporosis, Anemia and Diabetes. It is a natural relaxant that helps in relieving stress and anxiety. It is one such rare cereal that doesn’t need to be polished and, therefore, can be consumed in its purest form with all its goodness intact.                         

                           It helps in weight loss, increase bone strength, controls Diabetes, reduces Cholesterol, good source of protein and amino acids, helps digestion, increase lactation, reverts skin aging. 

                      This is a spicy salted version of Rgi flour. also make sweet dish by adding milk / curd to it. Or you can take Ragi flour in a soup, idli, dosa form. 

Ingredients:-

Ragi (Millet flour) - 1/4 cup

Water - 5-6 cups

Aambula (Dried mangoes) - 2 pcs

Vegetables I've used ; Potato, Radish, Pumpkin, Carrot, Cauliflower n Green peas. Any one can use veggies as your choice.

For Tempering :-

Mustard oil - 1 tsp

Garlic cloves - 8-10 nos.

Green chilly - 2 nos.

Dry red chilly - 2 nos.

Panch phutan - 1 tsp

Pinch of haldi powder

Pinch of hing (Asafoetida)

Salt to taste

Lemon jiuce - 1/2 tsp

Few Curry leaves

Method :-

• Put the dried mangoes in water about 20 mins.
• Take the ragi flour in a wide bowl, add water and let it for 5 minutes. Mix it well without any lumps.
• Heat little drops of oil, saute the vegetables about 2-3 mins and then put the ragi mixture into the kadhai. Let it boil in high flame for 5 minutes and then keep the flame low-medium. Add more water if required. Cook it about more 5-8 minutes. Add pinch of haldi powder and salt as per your taste. When the veggies are semi cooked, add the dried mangoes to it and cook more 2 minutes.
• For tadka/tempering, heat mustard oil in a tadka pan. Add dry red chillies, Panch phutan, crushed garlic, curry leaves, hing and immediately pour it to the cooked vegetables. 
• Sprinkle little drops of lemon juice and Serve hot with hot steamed rice. Or you can take it as hot Soup / Stew.

 

Check here the sweet version of Ragi.... http://recipebysagarika.blogspot.in/2015/01/ragi-kheer-mandia-jau-sweet-version.html

Kadai Pitha (Sweet Version) (Odiya Delicacy)

Ingredients :-
Idli batter (Or Rice-2 cup, Urad dal-1 cup. Soak 6-7 hours n grind into a smooth batter. Keep it more 4-5 hours or overnight for better fomentation.)

Sugar - 1/2 cup
Dry fruits n Tutti frutti - as your choice
Chopped Coconut slices
Cumin seeds - 1 tsp
Salt to taste
Oil / Ghee - 2-3 tsp

Method :-
Heat 2 tsp ghee in a kadhai. Add cumin seeds, when it start to splutter, Put the batter and spread it evenly. Sprinkle dry fruits n tutti frutti to make it more colourful. First 5 minutes keep the flame in high-medium then rest 10 minutes in low flame till it comes out light reddish brown in colour. Check it by piercing a knife or spoon. Switch off the flame and Serve with any Dalma / Curry / Chutney..

NOTE :- Its a sweet version. Any one can make it salty n spicy by adding onion, green chilly, vegetables etc. 

Crispy n Crunchy Ragi ke Pakoda (Finger millet Fritters)

Ingredients :-
Raagi (finger millet) flour - 1 cup
Besan (Gram flour) - 2 tsp
Onion (finely chopped) - 1 no.
Grated Ginger-garlic - 1 tsp
Green chilly chopped - 2-3 nos.
Ajwain - 1/2 tsp
Curd - 1-2 tsp
Cabbage (shredded) - 1/2 cup (or you can add any veggies as your choice)
Chaat masala - 1 tsp
Few Coriander leaves chopped 
Few Curry leaves chopped
Salt to taste
Water as required
Oil for frying

Method :-
Mix all the ingredients together in a bowl by adding water to make a thick batter. Heat sufficient oil in a kadhai / pan. Make bite size pakode and fry it in medium flame. Don't over fry it. Sprinkle little Chaat masala on it and Serve with hot tea....green chutney....ketch-up. Enjoy it !!! 

Chhatu-Kabuli chana Besara Poda (Mushroom-Chickpeas dry roast in mustard flavour)

Ingredients :-
Chhatu (Mushroom) - 200 gms
Boiled Cabuli chana (Chickpeas) - 1 cup
Onion - 2-3 nos. (cut into large chunks)
Green chilly - 3-4 nos.
Curd - 1/2 cup
Haldi - 1/2 tsp
Salt to taste
Mustard oil - 1-2 tsp
Mustard seeds - 1 tsp

Make a fine smooth paste of mustard seeds (2 tsp), cumin seeds (1/2 tsp), garlic cloves (6-8 clove), green chilly (2 nos.).

Method :-
Clean and wash the mushrooms. Squeeze the water from it. Heat 1/2 tsp oil in a pan or kadhai. Add few mustard seeds and fry the mushrooms in high flame. Sprinkle little salt to it. When the mushrooms become dry transfer it to a plate. Now in a bowl take all the ingredients mushrooms, chickpeas, onion chunks, green chilly, curd, haldi and mustard paste. Mix all it and keep aside about 10 mins. Heat 1 tsp oil in a kadhai. Add mustard seeds, when it start to crackle, Put the marinated ingredients. Adjust salt to your taste. Cover it and cook in low-medium flame about 15-20 minutes. Don't stir it continuously, let it make dry roast. Switch off the flame n serve with steamed  rice..Enjoy it !!!

Makka Besara (Sweet Corn in Mustard Paste Gravy)

Wish all my friends a Happy Independence Day...Jai Hind !!!

I've prepared this recipe in 15th August for an e-event of my food group "Odisha Cuisines n Culinaries" in Facebook.....and make to try present in a tri-colour platter.. 

"BESARA" is a traditional authentic Odiya Cusine of my state "Odisha"...Besara has the mild mustard flavour and a little tangyness from the dried mangoes and the heat from the green chillies...Here I've gave a little twist to my recipe..The outcome result is awesome in taste..So, freinds try it out in your kitchen n Enjoy the flavour..:) :) :)

Ingredients :-

Makka (Corn) - 1 cup (here I've used Frozen one)

Potato - 1 no. (Cut into small cubes)

Onion finely chopped - 1 no.

Grated Paneer (Cheese) - 1-2 tsp

Green Chilly - 2 nos. (as your choice)

Dahi / Curd - 1/2 cup

Sugar - a pinch

Turmeric powder - 1 tsp

Mustard Oil - 1-2 tsp

Salt to taste

Mustard Paste - 2 tsp mustard seeds, 1 tsp Cumin seeds, 2 green chillies, 8 garlic cloves. Soak mustard seeds in little vinegar for about 15 minutes and then grind into a fine smooth paste.

Method :-

Heat oil in a pan. Add chopped onion, haldi and saute for 2-3 mins. Add chopped potato cubes and fry till light golden in colour. Then add the mustad paste and saute for a min. Add 1 cup water to it, add salt to taste. Let it boil about 5-8 mins in  a medium flame. Now add corn n grated paneer, mix it well. Add dahi, green chilly(slited)  and cook for more 2 mins. Switch off the flame and Serve with steamed rice or roti.

{Here I've keep the gravy consistency little thick, any one can make it little watery if want.}  

Here is presenting my tri-colour triranga platter...:)

Besan wali Mirchi Aloo Bhaji [Banana Peppers-Potato Fry with Gram Flour]

Ingredients :-

Long Green Chillies - 4 nos.

Potato - 1 Big size

Onion - 2 nos. (cut in large chunks)

Ginger-Garlic Paste - 1 tsp

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Gram Flour (Besan) - 2-3 tsp

Garam Masala - 1/2 tsp

Mustard seeds - 1/ tsp

Cumin seeds - 1/2 tsp

Salt to taste

Oil for frying - 2-3 tsp

Method :-

Cut the long chillies in round shape and de-seeded them. Then peel the potatoes and cut into large chunks. Heat oil in a non-stick pan. Add mustard -cumin seeds, when it start to crackle add the chopped onion and saute a while. Add the ginger-garlic paste and fry for a while. Add the chillies and potato, haldi, red chilly powder, coriander powder, salt to taste and mix it well. Cover the lid for 5-8 mins and cook in medium flame. When the potato and chillies are half cooked add 2-3 tsp gram flour and stir it. Lastly add garam masala and switch off the flame. Serve hot with any rice or chapati.

Veggie Bread Toast (Eggless) - A Toothsome Snacks For Vegetarian

Ingredients :-

Bread - 6-8 pieces

Oil for shallow frying

For the Batter :-

Besan (Gram flour) - 1/2 cup

Suji (Semolina) - 3-4 tsp

Curd - 1/2 cup

Oil - 2 tsp

Onion - 1 (finely chopped)

Green Chilly - 2-3 nos. (finely chopped)

Few Coriander leaves - Finely chopped

Few Curry Patta - Finely chopped

Carrot - 1 (grated) (You can also add any grated vegetables capsicum, beetroot, corn as your                                     choice)

Chat masala powder - 1 tsp

Haldi (Turmeric powder) a pinch

Salt to taste

Method :-

Take all the ingredients together in a bowl and mix it well. Add little water if you needed. The consistency should be slightly thick smooth batter. Keep it aside for 15 minutes.

Heat the non-stick tawa / griddle with little oil. Cut the bread in to triangle or as your choice. Dip the slice of bread in the batter and place on tawa. Toast both the sides of bread til it comes out with a light golden brown colour. Remove from it flame and Serve with ketch-up / chutney / curd ...Enjoy it !!!

Mango Wheatflour Egg Less Cake

Ingredients :-

Wheat flour - 2 cups

Semolina (Suji) - 2-3 tsp

Baking Powder - 1 n 1/2 tsp

Baking Soda - 1/4 tsp

Salt a pinch

Curd - 1 n 1/2 cup

Olive Oil or any vegetable oil  - 1/2 cup

Sugar - 1/2 cup

Vanilla Essence - 1/2 tsp

Mango pulp - 1 cup

Crushed Dry nuts (as your choice)

Method :-

• Sieve Wheat flour (atta), Semolina, baking power, baking soda by a strainer, mix evenly and keep aside.  
• Place Curd, Sugar, Olive oil, Mango puree in another wide bowl and mix it well until they are well incorporated.
• Gradually mix the dry mixture into the wet mixture and continuously beat by a whisk. Confirm that their are no lumps in the mixture. Add some crushed dry nuts as your choice.
• Now grease your mould with a little oil and pour the batter. Tap it 2-3 times and spread evenly.
• Now, its time for Baking. You can bake it in microwave for 30-45 minutes at 150 deg C. Its better to preheat the oven for 10 minutes. 
• But here I've baked my cake in my New Kitchen Gadget "Panasonic Automatic Electric Pressure Cooker". It's just awesome. After 30 minutes my cake is ready with a nice fluffy texture. Now decorate your cake as your choice. Enjoy it !!!

Want to share something about my new friend "Abra ka dabra"(I used to call) my Electric Pressure Cooker : Its an amazing friendly product, you can keep it at any where. I've been doing everything in it i.e, rice, chicken, spaghetti, soup, idli, dhokla, momos, cake, whatever...basically its useful for everything. Truly Happy for having this..:) :) :) 

ALOO UTTAPAM / POTATO PANCAKE (A Twisted Version Of Potato Rosti)

Its a twisted version of "POTATO ROSTI" which is very famous in Swiss Cuisine. In Switzerland, they specially use it for their breakfast with simple grated potatoes, oil and salt. Now a days its also available in many restaurants of western world. I've just add little twist here to make it more spicy n yummy. It can prepare with parboil potatoes or raw grated potatoes. Any one can also add processed Cheese to it. In my next post I'll definitely share with you that cheese version. Till then Happy Cooking n Happy Blogging Friends !!!  

Ingredients :-

Potato - 2 big size 

(Parboil the potatoes in water until just tender, don't over boil it. Cool it at room temperature OR you can use left over boiled potatoes in your fridge. Just peel the skin of potatoes and grate it with a large hole hand grater as coarsely.)

Onion chopped - 1 no.

Green Chilly chopped - 2-3 nos.

Cumin seeds - 1 tsp

Red Chilly Powder - 1/2 tsp

Black Pepper powder - 1/2 tsp

Amchur Powder - 1/2 tsp

Lemon Juice - 1/2 tsp

Mustard oil / Olive oil - 1-2 tsp

Salt to taste 

Method :-

• Add red chilly powder, pepper powder, amchur powder n salt to the coarsely grated potatoes. Mix it well with the help of two forks gently. 
• Heat oil in a non-stick pan. Add cumin seeds, when it start to splutter add the chopped onion, chopped green chilly and saute for a while. 
• Put the grated potatoes to the pan and press it lightly with a spatula in a form of round shape. 
• Cover with a lid and cook it for about 5 mins in a low flame. 
• Flip the back side very carefully with the help of a serving plate or spatula and cook for more 5 mins. till it became light golden brown in colour.
• Switch off the flame and transfer it to a serving plate. Sprinkle little lemon juice with mint leaves and Serve hot with any chutney, rice or as your choice. Enjoy it !!!!

    

CRUNCHY LOADED BABY POTATO BITES Seasoned With Honey Sauce

Ingredients :-

Baby Potato - 8-10 nos. (wash n peel the potato skin n scoop the middle portions like a hole. Marinate potatoes with olive oil,red chilly pwd, pepper pwd, chaat masala n salt to taste for 15-20 min.) 

Stuffing Ingredients -

Oats / Masala Oats - 1/2 cup

Chopped Green n Red Capsicum -2-3 tsp

Chopped Raw Mango - 2 tsp

Fresh buttermilk - 1 cup or as required to cook Oats.

Salt to taste

Method :-

Heat a pan n cook the oats with buttermilk for 2-3 mins with a pinch of salt. Remove it from flame n add the chopped mango n capsicum and mix it well. Its ready now.

Now carefully, put the stuffing into the baby potato. Heat a tawa/pan and grease with a little oil. Put the stuffed potatoes to it and cook for 10-15 mins in a medium flame. Cover with a lid. Check your potatoes by a toothpick or a knife, if it is cooked well. When the lower side turns brown n looks crispy just remove it from flame and Serve hot as your choice.

I've garnish here with orange oval slices n honey sauce with a little white sesame seeds.     

Honey Sauce :- 2 tsp honey, 1 tsp red chilly sauce, 1/2 tsp lemon juice.

Happy Cooking !!! Eat Healthy n Stay Healthy ...:) :) :)

MASALA RAWA (SUJI / SEMOLINA) DHOKLA

Ingredients :-

Suji (Rawa / Semolina) - 1 cup

Besan (Gram Flour) - 2 tsp (optional)

Hung Curd - 1/2 cup

Fruit Salt (Eno) - 1 tsp

Cooking Oil - 2-3 tsp

Water - as required

Salt to taste

Masala to be added :-

Ginger-Garlic paste - 1 tsp

Roasted Cumin Powder - 1 tsp

Red Chilly powder - 1 tsp

Black Pepper powder - 1/2 tsp

Mint-Coriander-Green chilly Paste - 3-4 tsp

You can also add grated carrot, chopped capsicum, sweet corn, green peas as your choice.

For Tempering :-

Oil - 2 tsp

Dry Red Chillies - 2 nos. chopped

Mustard seeds - 1 tsp

Few Curry Leaves 

A Pinch of Hing (Asafoetida) 

Lemon Juice - 2 tsp

Sugar - 2 tsp

Water - 3-4 tsp

Method :-

Mix all the ingredients Suji, Besan, Hung Curd, Water, Eno Salt, Cooking Oil and salt together in a bowl and keep the batter aside for 10 minutes.

Add the above masala ingredients to the batter and mix well.

Grease the heart shape mould or as your choice tray with little oil and pour the batter to it. Add water to the steamer and cover it. When it start to boil, put the mould to the steamer and cover tightly. Cook on medium-high flame about 15-20 minutes or till done. Check your Dhokla by inserting a clean knife or tooth-pick to it. Take out the dhokla and let it cool and cut into your desired shape.

For Tadka, heat oil in a tadka pan. Add dry red chilly, mustard seeds, curry leaves and hing. Let it splutter for few minutes. Add water to the tadka very crefully, add sugar and let it boil till sugar dissolve in water. Add lemon juice and switch off the flame. Pour the tadka evenly over the Dhokla and Serve with any chutney, curd by garnishing with chopped coriander leaves.

KAKHARU PATRA SAGA BHAJA (PUMPKIN LEAVES WITH YELLOW SPLIT PEAS)

Ingredients :-

Kakharu Patra (Pumpkin leaves) - 2 cups (Finely chopped) 

Roasted Mung Dal (Yellow Split Peas) - 1 cup

Milk - 1/2 cup

A Pinch of Sugar

Salt to taste

Turmeric powder - 1/2 tsp

Water - 1 n 1/2 cups

For Tempering :-

Panch phutan - 1 tsp 

Onion chopped - 2 nos.

Garlic crushed - 2 tsp

Green chilly chopped - 1 tsp

Dry Red chilly - 1 no.

Method :-

Clean n wash the roasted mung dal and boil it with water. Add salt to taste n haldi. Cover it and let it boil for 5 minutes. When it half cooked add the pumpkin leaves, milk and a pinch of sugar and again cook about 5-8 minutes.

For tempering, add oil to the pan. Add panch phutan, dry red chilly, green chilly, when it start to splutter add the chopped onion, crushed garlic and saute for a while. Add the boiled pumpkin leaves to the tadka and mix well about 2 minutes. Switch off the flame and Serve hot with rice..Enjoy the ultimate flavour of this Saga bhaja with Pakhal bhata (water rice).

KAKHARU DANKA RAI (PUMPKIN STEMS IN MUSTARD GRAVY)

Its a typical perfect Odiya cuisine. You can have it with hot steamed rice and enjoy the flavour of the mustard paste.

Ingredeients :-

Kakharu Danka (Pumpkin Stems) - 2 stems with Pumpkin leaves (cut into long pieces)

Aloo (Potatoes) - 2 nos. (cut in medium chunks)

Baigana (Brinjal) - 1 small no. (cut into medium chunks)

Kakharu (Pumpkin) - 1 cup (cut into pieces)

Tomator - 1 no.

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Oil - 1 tsp

Cumin n Mustard seeds - 1 tsp

Green Chilies - 2 nos.

Masala to be Paste :-

Mustard seeds - 2 tsp

Cumin seeds - 1 tsp

Dry Red chilies - 3-4 nos.

Garlic cloves - 10 nos.

Soaked this in 1/2 tsp vinegar for about 15 minutes n grind to make a very fine paste.

For Tempering :-

Mustard Oil - 2 tsp

Panch Phutan - 1 tsp

Dry Red chilly - 2 nos.

Onion chopped - 1 no. 

Method :-

Wash and cut all the veggies, Put 1 tsp oil to the kadhai. Add cumin n mustard seeds, when they splutter, add all the veggeis except brinjal and stir fry about 5 minutes. Add the mustard paste and saute. Add 1 cup water, brinjal, salt to taste, haldi and cover it. Let it cook for 10 minutes in medium flame. When the veggies are semi cooked, add Pumpkin leaves n chopped tomato and mix it. Again cook for 5-8 minutes and remove form heat. 

For tempering, Add oil to the pan / kadhai. Add dry red chilly, Panch phutan when it start to crackle add the chopped onion and saute for a while. Add the cooked veggies to the tadka n boil for 2 minutes. Switch off the flame and Serve hot with rice..  

PANASA KATHA DALMA (JACK FRUIT WITH SPLIT YELLOW PEAS)

Ingredients :-

Roasted Muga Dali (Split Yellow Peas) - 1 and 1/2 cups

Panasa Katha (Raw Jack fruit) - 1 cup (chopped into small pieces)

Chota Aloo (Baby Potato) - 8-10 nos. (cut into halves)

Kakharu (Pumpkin) - 1/2 cup (cut in medium chunks)

Baigana (Brinjal) - 1/2 cup (cut in medium chunks)

Kadali (Raw Banana) - 1/2 cup (cut in medium chunks)

Tomator - 1 no.

Ada (Ginger crushed) - 1 inch

Guda (Jaggery) - a small piece

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Water - 2-3 cups (as you needed)

For Tadka :-

Desi Ghee - 2-3 tsp

Panch Phutan - 2 tsp

Bay leafs - 1 no.

Dry Red Chillies - 2 nos.

A Pinch of Hing

Garnishing :-

Chopped Coariander leaves (Dhania Patra) 

Roasted Cumin-Cinnamon-Dry Red Chilly Powder (Jeera-dalchini-lanka gunda)- 2 tsp

Method :-

Boil 2 cups water in a handi (Wide disc). Roast mung dal till light brown n soak in water for 15 mins. Wash them clearly and add to the handi, add haldi n salt to taste. When it start to boil, add all the veggies to the handi except tomator and let it boil about 15 mins. When the veggies are almost done add the tomator, jaggery and again boil for more 5 minutes. Don't over cook the vegetables.

Now for tadka, heat ghee in a little tadka pan. Add dry red chilly, Panch phutan, bay leafs n hing to the ghee. When it start to crackle pour to the Dalma and cover immediately. Garnish with chopped coriander leaves n roasted Cumin-cinnamon-chilly powder and Serve. Enjoy this "Panasa Katha Dalma" with rice or chapatis..  

CRISPY PANEER IN BEET ROOT SAUCE (NO ONION-GARLIC)

Boring with regular Paneer and it's No Onion-Garlic day (Mon day)...So just wondering...wondering...wondering...what to do for a change ??? It's in mind and just experiment with beet root in my kitchen..The result is 100 out of 100..Awesome..Too good. You can't believe unless you try it in your kitchen..So try and feel the taste :) :)

Ingredients :-

Beetroot chopped - 1 no.

Paneer cubes - 1 cup

Tomato - 1 no.(Large size)

Ginger chopped - 1 tsp

Green chilly chopped - 2 nos.

Cashew nuts - 5-8 nos. 

Black Peeper - 4-5 nos.

Cinnamon - 1 stick

Cardamom - 2 nos.

Cumin-Coriander Powder - 1 tsp

Salt to taste

Sugar a pinch

Garam masala powder - 1/2 tsp

Kasoori methi (Dried fenugreek leaves) - 1/2 tsp

Fresh Cream - 2 tsp

Oil - 1 tsp

Butter - 1/2 tsp

Method :-

Beetroot Gravy :-

Heat oil in a pressure cooker. Add cinnamon,cardamom,pepper,ginger chopped, green chilly chopped, chopped beetroot,chopped tomato and saute for a while. Add cumin n coriander powder, salt to taste, sugar a pinch and stir for 2 minutes. Add 1/2 cup water and cover the lid. Let it cook for 1 whistle in high flame, then keep the flame in slow and cook about 8-10 minutes. Switch off the flame. Transfer it to a mixture blender and blend it to make a fine smooth paste. 

Heat 1/2 tsp butter and pour the mixture to the kadhai. Add kasoori methi n garam masala and let it boil for 2 minutes. Stir it continuously. Lastly add fresh cream and switch off the flame. 

Crispy Paneer:-

Make a batter with 2 tsp gram flour, 1 tsp corn flour, chilly powder, ginger paste, ajwain, salt to taste and little water and the consistency should be thick. Dipped the paneer cubes in the batter and deep fry in hot oil till light brown.Soak in absorbent paper.

Final Garnishing :-

Serve the beetroot gravy in your serving plate, topped with crispy paneer and garnish with little cream and Enjoy your lunch or dinner with roti / naan..

BABY POTATO BIRYANI

Ingredients :-

Long Grain Rice - 2 cups (Soaked in water for 30 mins.)

Onion Finely Chopped - 2 nos. (Large size)

Fried Onion - 1 no. (Cut in thinly sliced, fry till deep golden brown, add a pinch of sugar in oil) 

Ginger-Garlic paste - 1 tsp

Tomato Puree - 1/2 cup

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Sahi Biryani Masala - 1 tsp (Optional)

Shah Jeera (Black Cumin) - 1 tsp

Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp

Sugar - 1/2 tsp

Fried Cashew nuts - 2-3 tsp  

Mint (Pudina) Leaves - 1/4 cup

Kewda Essence - Few drops

Milk - 1/4 cup

Butter / Ghee / Oil - as required

Masala Paste To Grind :-

Coriander seeds(1 tsp), Cumin seeds(1 tsp), Pepper(5-8 nos.), Cinnamon(1'inch), Cardamom(2 nos.),Poppy seeds (1 tsp) - Soak in water for 15 mins. and make a very fine n smooth paste.

For Marination :-

Boiled Baby Potato - 2 cups (Prick with fork from all sides of the potato)

Curd - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Red Chilly Powder - 1/2 tsp

Salt to taste

Mix all the ingredients together and keep for 15-20 mins. in refrigerator.

Mustard Oil - 1 tsp (for roasting)

Method :-

1st Step :

Cook the soaked rice with water, add 1 bay leaf, cardamom, cinnamon, 1 drop lemon juice, pinch of salt and cook in high flame. Drain the excess water from the rice. Spread 1 tsp oil and mix well. Keep it aside.

2nd Step :

Heat a non-stick pan, add 1 tsp mustard oil. Add the marinated potatoes and dry roast in low-medium flame till golden brown. Transfer to a plate and keep aside. (The left over marinated masala add to the biryani masala later.)

3rd Step :

Heat Butter and oil (1:1) ratio in a kadhai. Add Shah Jeera, chopped onion and saute.Add ginger-garlic paste, when the raw smell goes out add the grind paste, tomato puree and cook for a while. When oil leaves from the side add Biryani masala, salt to taste and let it cook for more time. Add the roasted potatoes and mix well. Add 1/2 cup water and cook on medium flame about 5-8 minutes. Add kasori methi and switch off the flame.

Last & Final Step : For Dum Process:

Grease a microwave bowl or wide pot with little butter or ghee. Add one layer of cooked rice, sprinkle garam masala powder, add one layer of  Baby Potato masala, add chopped coriander leaves, add last layer of rice, topped with fried onion sliced, chopped mint leaves, fried cashew nuts, kewda essence and sprinkle 3-4 tsp of milk and cover it tightly. Microwave it for 2-5 minutes and keep it in stand by for more 5 minutes. Or you can also put it on gas stove on low flame for 5-8 minutes. 

If you use gas stove for dum, so don't put the biriyani pot directly, first pre-heat a flat non-stick tawa and then put the pot over it otherwise the lower part will be burn.  

Now, your Baby Potato Biryani is ready to eat..Serve with raita or any gravy.