Rasgulla Dipped In Mango Sauce - A Fusion Recipe (Chunka dia Aamba Rasa Rasogolla)

Ingredients :-

Ripe Mango Pulp - 1 cup

Curd / Dahi - 1/4 cup

Sugar - 1-2 tsp (as per sweetness of mango)

A pinch of Salt

For Rasogolla :-

Chhena - 200 gms

Maida - for dusting

Sugar - 1 cup

Water - 2 cups

A pinch of Cardamom powder 

For Tempering :-

Oil - 1 tsp

Mustard seeds - 1 tsp

Green chilly chopped - 1 tsp

Dry Red chilly - 2 nos.

Few Curry patta

A pinch of Asafoetida (Hing)

Coriander leaves chopped

Mango ginger chopped - 1/2 tsp

Method :-

Make sugar syrup by adding water n sugar in a wide pan, let it boil. Knead the chhena / paneer well by your palm to make a soft dough. Divide the dough and make lemon size balls, roll it over with little flour (maida). Add the balls slowly one by one to the sugar syrup and boil for 15-20 mins in medium flame. When the sizes of balls increases and it would be comes to double in size, remove it from flame. Sprinkle cardamom powder and keep aside.

Mix the mango pulp and curd together and blend it to make a smooth mixture. If you need can also add little sugar to it (as your choice).

Put the rasgullas into the mango mixture and keep aside.

Heat oil in a frying pan. add mustard seeds, curry patta, dry red n green chopped chilies, hing n pour into the mango mixture, spread some chopped coriander n mango ginger. Serve chilled or in normal temp. Enjoy the dessert !!!   

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..:) :) :) 

KHEERA GAJA..(DEEP FRIED MILK PASTRY WITH SAFFRONY MILKY SAUCE)

     
"KHEERA GAJA" A deep fried sweet preparation, crunchy on the outside, moist and flaky inside..        

                                                     

Ingredients :-

Maida (All Purpose Flour) - 2 cups

Vegetable Oil / Ghee / Butter - 2-3 tsp

Soda Bicarbonate - 1/2 tsp

Salt a Pinch

Powdered / Caster Sugar - 1/2 cup

Saunf (Fennel seeds) - 1/2 tsp

Milk - 1/2 cup or as required to knead the dough

Oil for deep frying

Cardamom powder a pinch

Method :-

In a big bowl mix all the ingredients Maida, Salt, Sugar, Soda bicarbonate, Saunf, Oil / Ghee together very well. Add luke warm milk slowly to it and knead a semi tight dough (neither very tight nor soft). Keep aside for 10 minutes.   

Make small small equal size balls from the dough and roll it long oval shape with your palm.

Heat oil in a wide frying pan. Deep fry it in low medium flame till it comes to golden in colour. Drain out the dumplings from the oil and soak in absorbent paper.

Serve the Kheera Gaja by sprinkling little caster sugar or you can deep it in thick sauce of milk.

Saffrony Milky Sauce :- Boil 2 cups of milk. Add sugar to your taste and boil it in medium flame. Add 1 tsp maida+water solution to the milk. Stir it continuously.When it start to thickens add a few saffron strands and vanilla essence  and boil for more 2 minutes. Switch off the flame and cool it at room temperature. You can also keep it in fridge and serve chilled. I've just put it in fridge for 1 hours and then serve with crispy Kheera Gaja garnish with chocolate rice grains.

Enjoy it !!! Happy Cooking... :) :) :)  

 

                                                                

KHASTA GAJA (A FRIED SWEET PASRTY)

"KHASTA GAJA"  is an authentic and very famous sweet dish in my state 'ODISHA'. Its prepared during festivals, marriages and in any occasion. A simple sweet dish made of refined flour, fried with oil and soaked in sugar syrup. 

Ingredients :-

Maida (All Purpose Flour) - 1 n 1/2 cups

Cooking Oil / Ghee / Butter - 1/4 cup

Salt a pinch

Soda Bicarbonate - 1/2 tsp

Saunf (Fennel seeds) -  1/2 tsp

Oil for deep frying

For Sugar Syrup :-

Sugar - 2 cups

Water - 1 cup

Green Cardamom - 2 nos. crusheds

Method :-

Take Maida, Salt, Soda bicarbonate in a wide bowl and mix well. Add little warm oil to the flour slowly, rub with your finger and mix it well. Knead a dough (neither tight nor very soft) by adding little water to it. Cover and keep aside for 10-15 minutes.

Heat oil in a kadhai or pan. Take a handful size ball and roll a little flat by a rolling pin. The thickness of base should be thick layer not thin. Cut the edges form each side to make it a rectangle shape. Then cut into square pieces and deep fry in oil. Remember, the temperature of the oil is very crucial, so the oil should not be very hot, otherwise the outer surface will burnt and the inner side not cook properly. Deep fry it in Low-medium flame till it comes to golden brown in colour.

In the meantime make a sugar syrup, which consistency should be little thick not watery. Add cardamom powder or rose essence for a nice aroma. Put the fried Gaja into this sugar syrup for a while over a flame and stir it for 2-3 minutes and then switch off the flame.

Your Delicious Khasta Gaja is ready now. Serve this in any festival or occasion. You can store it for a couple of weeks in an air-tight jar.

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 ...:) :) :)

DAHI MACHA / DOI MAACH / FISH IN YOGURT SAUCE IN A LITTLE DIFFERENT WAY..

DOI MAACH ia an aunthetic bengoli dish. But here, I've not followed the actual process or any cuisine. Its all about in my way, just try it in my kitchen with little experiments. The taste was awesome with a very pleasant fragrance. Its an Oil free, Spice free recipe. So, just try it and enjoy your cooking....

Ingredients :-

Rohu Fish - 2 pcs

Yogurt - 1 n 1/2 cup

Onion Paste - 1 big size

Ginger - Garlic Paste - 2 tsp

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Green chilly - 2-3 nos.

Lemon Juice - 1 tsp

Mustard Oil - 2 tsp

Whole Garam Masala - 2 Cardamom, 3 Cloves, 5-8 nos Peppercorns

Salt to taste

Method :-

Wash and clean the fish thoroughly. Marinate the fish in two steps. In first step marinate the fish with salt, turmeric powder, red chilly powder, lemon juice for 10 minutes.

Blend onion, ginger, garlic, green chilly with 1 cup yogurt in a blender to make a fine paste. 

In second step, marinate the fish with yogurt onion ginger garlic mixture, add 1 tsp mustard oil and salt to taste and keep it max. 1-2 hour in refrigerator.

Heat mustard oil in a non-stick pan. Add whole garam masala to the pan. When it start to splutter add the chopped onion and saute for a while till it soft. Put the marinated fish with the mixture carefully to the pan, add 1/2 tsp mustard oil on it and cover with a lid for about 15-20 minutes in a low-medium flame. Stir it very gently in between to avoid burning. Check the fish and if it is cooked add 2 tsp yogurt at last, boil for 2 mins and switch off the flame. Garnish with coriander leaves or little garam masala powder and Serve hot with steamed rice or chapati. Enjoy the healthy Doi maach with your family n freinds !!!

  

VEGGIE TAWA PIZZA RECIPE (YEAST FREE PIZZA)

                               

Many times I've made Pizza with yeast in microwave oven. But this is my first trial about Yeast free Tawa Pizza n the result out come is awesome..about in taste, crisp n crunchiness. Prepared for this my niece n she loved it..Plz try it for your kids and share with me your valuable views. 

Ingredients :-

For Dough :-

All Purpose Flour (Maida) - 2 cups

Curd - 1 cup

Olive oil - 1/2 cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Sugar - 1 tsp

Salt to taste

Garlic paste - 1 tsp (Optional)

Warm milk - 2-3 tsp

Method :- Take all the ingredients together in a wide bowl and mix together one by one and make a soft dough. Add little olive oil on its surface and cover it. Keep it in a warm place for max. 1 or 2 hours for fermentation. If you could keep it more time, the result will be more better. But you can use it after 1 hour, if you are in a hurry or make it quickly.

For Tomato Sauce :-

Tomato blanched - 6-8 nos.

Garlic Finely Chopped - 10 cloves

Tej Patta (Bay leaf) - small pcs                                                        

Red Chilly Powder - 2 tsp (as your choice)

Pepper Powder - 1 tsp

Pizza Dried Herbs / Oregano - 2 tsp

Basil dried - 2 tsp (You can also use fresh Basil leaves)

Tomato ketch up - 2-3 tsp

Sugar - 1-2 tsp

Salt to taste

Olive oil / Butter

Method :- Heat water in a big pan. Cut a lightly cross mark by knife on each tomatoes and put it on the boiling water. After 2-3 mins, remove it from water and directly put it in cold ice water. So that, easily you can remove the outer layer of the tomatoes. Chopped finely and make a very fine paste. Heat oil in a non stick pan. Add the bay leaf, chopped garlic, dried herbs 1tsp and saute awhile. Add the tomato paste to it and let it boil in medium flame. Continuously stir it, till it became sticky and having no moisture. Add the red chilly powder, pepper powder, tomato ketchup, sugar, salt to taste and finally the herbs. Cook for more 5 mins and add little butter,basil finally and switch off the flame. You can store it in refrigerator for a couple of weeks also.

Final Step for Pizza :-

Divide the dough into equal balls. Sprinkle little dust of flour and roll out the dough with the help of a rolling pin into your desired shape. Prick the base with a fork, spread pizza sauce on it. put the toppings as your choice (Onion, Capsicum, Tomato, Baby corn, Olives, Paneer cubes, Mushroom as your choice). Sprinkle pepper powder, little salt to taste. Spread mozzarella grated cheese on it. Any one can also use Cottage cheese or Processed Cheese.  

Heat little olive oil in a pan. You can make it directly or in double pan process. For double pan process, put a big wide pan on the gas. Then put a small pan according to your pizza over it. Put the pizza base on the little pan and cover with a lid. Cook it for 5-10 mins in a low flame till the cheese melt and the lower base side of pizza should be little brown and crisp. Remove it from flame and Serve hot with ketch up. Enjoy the yeast free wala Pizza for your kids n family..:)  

PRAWN GARLIC HAKKA NOODLES

Ingredients :-
Hakka Noodles - 1 packet
Cleaned and deviened Prawn - 1 cup
Boiled Egg - 2 nos. (or as u needed)
Green Capsicum - 1 medium (Cut into thin strips)
Red Capsicum - 1 medium (Cut into thin strips)
Cabbage - 1/2 cup (Finely shreded)
Garlic - 8-10 cloves (Finely chopped)
Roasted Dried Red Chillies - 2-3 nos. (take a dry red chilly, directly burnt it in gas flame                                                                            slightly, deseeded it and cut into digonally)
Green Chilly chopped - 2 nos.
Soya Sauce - 2 tsp
White Vinegar - 2 tsp
White/Black Pepper Powder - 1 tsp
Salt to taste
Any cooking oil - as you required
 n Here is the last ingredients but not the least n my twist is Maggi Magic Masala Cubes (Veg.) - 2 cubes         

You can also used chopped Spring Onion, shredded carrot n french beans as your choice.

Method :-
Boil the noodles with a pinch of salt for 4-5 minutes. Don't over cook it otherwise it will sticky. Switch off the flame and drain the water. Immediately add cold water to the noodles and drain it. Spread little oil to the noodles and rub it to avoid it from sticking and keep aside.

Now, heat 1 tsp oil in a non-stick pan, fry the prawns a little bit for 2-3 minutes till cooked well, sprinkle salt to taste and transfer to a plate.

Add oil to the same pan. Add chopped garlic, chopped dry red chillies, green-red capsicum, shredded cabbage, green chilly chopped and stir fry in a high flame. Add vinegar to the veggies and saute in high flame. Now, here my twist, my secret reveals...i.e. Maggi Magic Cubes..Ohhhh..its taste is just awesome. Just crush with your fingers on the veggies and saute it. Now, add the Prawns, boiled hakka noodles, salt to taste, Pepper powder, Soya sauce and mix it well. Saute it in a high-medium heat for about 1-2 minutes and switch off the flame. Garnish with boiled eggs n chopped spring onion and Serve hot. Enjoy the garlic hakka noodles with a new twist..:) :) :)

Note:- The smoky flavour of dried red chillies with garlic gives its a nice flavour, so don't forget to add this in your noodles.

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..