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..

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.

FANTASY GLASS DELIGHT

Once suddenly I had guest in my home and was no time to think about anything. Just wondered my fridge and checked what was available...Grabbed the ingredients and took little glasses and put one by one...And finally my Jhatpat Yummy Delicious Dessert was ready..Served it to my guest and believe me gathered loads of love n appreciation. You can present as your choice and make event memorable..  

Ingredients :-
Sponge Cake - 1 no.
Sugar Syrup - 1/2 cup
Sweet Boondi (Gram Flour Sweet Balls) - 2 cups
Yogurt - 1 cup (Add 2-3 tsp of Sugar to the Yogurt and beat well)
Fruits - (Pears, Pomegranate, Orange, Black Grapes) OR (as your choice)
Chopped Cashew nuts, Raisins, Almonds - 1 cup
Cherry - 4-5 tsp
Gulab Jamun Sweets
Phirni / Custard / Yogurt

Method :-
1. Put a piece of Cake layer or chopped cake pieces at the bottom of the glass. 
2. Then sprinkle little sugar syrup. 
3. Spread 1 tsp of Yogurt mixture on it.
4. Put a thick layer of Sweet Boondi on it.
5. Spread some chopped fruits.
6. Again 2 tsp of Yogurt mixture.
7. Add few dry fruits n cherries. 

Keep it in refrigerator for at least 1 hours to set.

Now its Ready to Serve, topped with a hot gulab jamun and garnish with 1 tsp of Phirni / Custard / Yogurt as your choice. I've some Prirni in my fridge, So I used this here for making it more Delicious.. 

Note :- If you have Gulab Jamun in your Fridge, just reheat it about 10-20 secs in microwave and its Ready your Hot Gulab Jamun...

QUICK N EASY TAWA PANEER RECIPE

Ingredients :-

Paneer - 2 cups (Cut into large chunks)

Fresh Cream - 1/2 cup

Chopped Onion - 3-4 nos. (Finely chopped)

Ginger - Garlic Paste - 2 tsp

Red Chilly Powder - 1 tsp

Cardamom powder - 1/2 tsp

Garam Masala Powder - 1 tsp

Chopped Green Chilly - 3-4 nos.

Tomato Puree - 2 nos. (Large size)

Pepper powder - 1/2 tsp

Honey - 2 tsp

Ajwain (Carom seeds) - 1/2 tsp

Salt to taste

Butter - 1 tsp

Dalda ghee - 1 tsp

Method :-

Take a bowl and mix Cream, ginger-garlic paste, red chilly powder, garam masala powder, cardamom powder, chopped green chilly, tomato puree, honey, melted butter and salt to taste. Keep it aside for 5 minutes. Heat a non-stick tawa, add 1-2 tsp ghee and fry the chopped onion till it translucent. Add few ajwain seeds and saute. Add the Gravy to the tawa and cook. When it start to boil, add the Paneer cubes and mix very carefully. Cook for more 5 minutes till the gravy thickens and the consistency should be thick. Switch off the flame and Serve your TAWA PANEER garnish with coriander leaves with chapati / naan..

DELICIOUS DESSERT : CREAMY PHIRNI :

Ingredients :-

Milk - 1 litre

Rice - 4-5 tsp (Soaked for 30 minutes n make a fine paste with little water)

Sugar - 1/2 cup Sugar
Fresh Cream - 1/2 cup

Cardamom powder -  A Small Pinch

Saffron - Few Strands (Soaked in little warm milk)

Dry Fruits (as your choice)

A Pinch of Salt

Method :-

Take milk in a wide vessel and bring to a boil. Add the rice mixture / batter to the milk very slowly and stir it continuously. Let it cook for 8-10 minutes completely in simmer. When rice cooked properly, add sugar to it and mix well. Cook for another 5-8 minutes till sugar dissolved, then add saffron syrup and fresh cream to it. Add fried dry fruits as your choice and mix well. Switch off the flame and let it cool at room temperature. You can also keep it in refrigerator at least for 1 hours. Garnish with rose petals or more dry fruits and Serve chilled. Enjoy your quick and delicious Dessert !!!  

CORN FLOUR HALWA (KARACHI / BOMBAY HALWA)

Its an easy and yummy halwa, also known as Karachi halwa / Bomaby halwa.

Ingredients :-

Corn Flour - 1 cup

Sugar - 3 cups

Water - 4 cups

Ghee / Butter - 3-4 tsp

Lemon Juice - 1 tsp

A Pinch of Cardamom Powder 

Fried Cashew nuts - 3-4 tsp

A Pinch of Food Colour 

Method :-

Take a bowl and mix Corn flour, water and food colour together without any lumps and keep aside. Heat a non-stick pan. Add sugar and water to it. When sugar melted completely (no need of string consistency), add a few drops of lemon juice and stir. Now, add the corn flour mixture to the sugar syrup slowly and stir it continuously. Cook the entire process in low flame. At the same time fry the chopped cashew nuts with little ghee till light brown. When corn flour start to thick, add ghee and mix well. Stir it till the mixture becomes glossy and leave the sides of the pan. Add fried cashew nuts and cardamom powder and mix well. Cook for more 2-5 minutes and then switch off the flame. Grease a plate with little ghee/butter and transfer the mixture to the plate and spread it evenly. Keep it for cool and refrigerate it for 1-2 hours. Cut it into slices as your desired size n shape and Serve. Now, its ready to eat...:)