July 13, 2017

Guava Halwa, How To Make Guava Halwa

Guava Halwa

Guava Halwa Recipe:

Boil 2 large guavas.
Peel the skin and remove the seeds.
Make puree of guavas.
Now take guava puree in a pan and add 8 tablespoon sugar to it.
Switch on the flame and keep stirring.
Cook till the guava mixture becomes thick.
Add 1 tablespoon ghee to guava halwa and mix.
Put cardamon powder of 4-5 cardamons to the halwa. Keep stirring.
Add pieces of dry fruits in the halwa and mix again.
Switch of the flame. Guava halwa is ready.

July 10, 2017

Tikri, Khajur, Sweet Biscuit

Sweet Biscuit

Tikri is sweet biscuit made with maida. It is also called as khajur. These biscuits are made in maithil homes and they carry these biscuits whenever they travel as these biscuits are stomach filling.

Tikri / Khajur Recipe:

For Tikri / Khajur Dough:

Take 500 gms maida ( all purpose flour) and add 3/4 cup ghee in it to make it khasta. Rub the mixture with the help of your fingers with both the hands for 5-10 minutes.
You can add more ghee if required to make it more khasta. Instead of ghee you can also use oil.
Add 250 gms sugar, cardamon powder and mix.
Now slowly add little water and mix. Be careful while adding water as we want stiff dough not soft dough for tikri which is also called as khajur.
Once tikri / khajur dough is ready take small portion of dough and make round balls with help of your fingers and palm.
Place the tikri ball on chapati roller or back of plate and press and make round discs as shown in picture with help of your fingers and palm.
Repeat the process for all tikri / khajur balls.

For Frying tikries / khajur:

Heat oil in kadai.
Once oil is hot put tikries / khajur in oil one by one.
Fry tikri on medium flame from both the sides in batches. On high flame tikri / khajur will be fried from top but inside it will be raw so fry it on medium flame.
Tikri / khajur will be crispier from outside and little soft from inside.
You can store tikries / khajur in air tight container once cooled.

Khajur (Sweet Biscuit)

July 5, 2017

Sukha Arbi, How To Make Arbi Masala

Sukha Arbi Masala

Dry Arbi Masala Recipe:

Wash and boil 250 gms arbi.
Peel the skin of arbi.
Apply oil to your hands and gently press the arbi one by one with your palm.
Heat 2 tablespoon oil in a pan or kadai.
Put pinch of asofodita and pinch of carom seeds( ajwain) in the oil.
Now add arbies in the oil and let it become little crisp from both the sides.
Once arbies turn crisp its time to add masala to the arbi.
Put 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chilly powder, 1/2 teaspoon chat masala and 1/2 teaspoon garam masala to the arbi.
Add salt to taste and stirr.
Cook arbi for more 5 minutes till masala is fully coated on arbi and it turns crispy from both the sides.

June 30, 2017

Mughlai Chicken, How To Make Mughlai Chicken

Mughlai Chicken

Mughlai Chicken recipe was bought in India by Mughals. Recipe has very rich flavor as nuts are used in this recipe along with curd and spices.

Mughlai Chicken Recipe:

Soak 12-15 almonds in water for half an hour.
Remove the skin of almond, add 1 teaspoon poppy seeds and grind with little water in order to make a smooth paste.
Dry roast 1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 1 teaspoon black pepper. Grind it to powder once cooled down.
Heat 2 tablespoon oil in pan or kadai.
Put 2 large sliced onions to it and saute till onions turn brown.
Remove the onions and keep aside.
Now put 2-3 tablespoon ghee in pan or kadai. Mughlai dishes include ghee as it gives rich flavor to the food.
When ghee turns hot add all whole spices 2-3 cloves, 2-3 green cardamon, 1/2 cinnamon stick and 2 bayleafs.
Now put chicken to the ghee. Stir and cook chicken from both the sides for 10 mins.
Put some cashews and golden raisins in the pan.
Put grinded masala powder to the chicken and stir.
Add almond paste to the chicken and mix.
Put onion paste and keep stirring.
Put 1/4 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chilli powder, 1/2 teaspoon garam masala and salt.
Stirr and add 3/4 cup curd.
Keep stirring. Add very little water and cover the lid and allow the chicken to cook for more 15 minutes on low flame.
Garnish with fresh coriander leaves. Mughlai Chicken is ready. Serve it with parathas or roti.

June 29, 2017

Veg Frankie Recipe, Paneer Kathi Roll, How To Make Paneer Franky

Paneer Frankie

Frankie also called as Kathi Roll and Wrap is popular among both kids and adults. Specially during rains I like to have it. There are different varieties of frankies / kathi rolls with paneer filling, potato filling, vegetable filling, chicken filling and many more. Frankie / kathi roll recipe which I m sharing here today is with paneer filling.

Frankie Recipe:

Frankie Dough:

Take 2/3 cup all purpose flour and 1/3 cup of wheat flour.
Add 1 teaspoon oil and mix with the help of fingers.
Put water and knead a dough and keep aside for some time till we make the filling for franky / kathi roll.

Franky / Wrap Filling:

Finely chop 2 onions, 2 tomatoes and 1 large capsicum.
Cut half paneer into small cubes and grate rest paneer.
Heat 2 spoon oil into pan.
Put pinch of cumin seeds.
Once cumin seeds cracks add chopped onion to it and stirr.
Add chopped tomatoes when onions turn soft and translucent.
Give it a stirr and let tomatoes cook till they turn pulpy.
Now add chopped capsicum and stir again.
Put pinch of turmeric powder and salt to taste.
Add grated paneer and mix.
Put some chat masala (1 tablespoon) and mix.
Now add paneer cubes and give it a gentle stirr.
Let it cook for a minute and switch off the flame. Frankie / wrap filling is ready.

Frankie Sheets:

Divide the dough into equal size medium balls.
Dust the rolling pan with all purpose flour.
Take dough ball, press and flatten it.
With the help of roller make very thin chapaties of it ( You can also apply oil for rolling chapaties).
Switch on the flame and heat tava to make Frankie sheets.
Place the sheets (chapati) on tava once heated.
Apply oil with the help of spoon and cook it from both the sides.
These franky / kathi roll sheets ( chapaties) cook faster as they are very thin.
Simillarly make all chapaties one by one and keep aside.

Put the paneer filling on frankie / wrap sheet.
Grate and put some cheese on it.
Roll the sheet ( chapati) and keep side in a plate.
Repeat the process and keep all the frankies in a plate.
Now heat tava put some oil and place all the frankies on tava for few seconds.
Turn the frankies on other side for few seconds.
Remove the frankies and serve hot.

Paneer Kathi Roll

June 24, 2017

Mangalorean Chicken Curry, How To Make Mangalorean Chicken Curry, Kori Gasi

Mangalorean Chicken Curry

Mangalorean Chicken Curry Recipe:

Mangalorean Chicken Curry Masala:

Heat oil in a pan and add 6-8 black pepper, 1/4 teaspoon mustard seeds, 1 1/2 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, very little fenugreek seeds, 6-7 garlic cloves, 8-10 less spicy kashmir red chillies.
Stirr and saute for a while on low flame. Now add 1 finely chopped onion and 1/2 cup grated coconut in it and mix. Saute till coconut and onion becomes light brown in colour and everything is cooked.
Switch off the flame and allow the mixture to cool.

Mangalorean Chicken Curry Gravy:

Till the mangalorean chicken curry masala cools down heat 2 tablespoon oil in a kadai.
Add curry leaves.
Add 2 chopped onions and cook till onions become soft and translucent.
Now add chicken and little salt. Cover the lid and let chicken cook for a while.
The mangalorean chicken Curry Masala might have cooled down now it’s time to grind it with little water and make a smooth paste for chicken curry.
Remove the lid from the chicken and give it a stirr.
Put grinded chicken curry masala to the chicken and mix.
Put salt as per taste and add little water to the curry. You can also add 1/2 tea cup coconut water to the gravy. Here I m not adding it.
Put 2 tablespoon tamarind juice to the curry.
Cover the lid and let the chicken cook for 15 more minutes. Keep checking in between so that your chicken doesn’t burn.
Remove the lid from the chicken and put some chopped fresh coriander leaves in the curry. Give it a stirr.
Switch off the flame. Mangalorean chicken curry is ready to be served.
You can have mangalorean chicken curry with kori roti, neer dosa or rice.

Korri Gasi

June 23, 2017

Paneer Tikka Masala, How To Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala Recipe:

Wash and cut 1 capsicum, 1 tomato and 1 onion into cubes.

Simillarly cut paneer (cottage cheese) into cubes.

Chop 2 Onions and 2 tomatoes.

Chop 2 green chillies.

For Paneer Tikka Marinade:

Heat 1 tablespoon oil and add 1/2 tablespoon ajwain. Put 2 tablespoon besan in it and roast the besan.
Switch off the flame and take roasted besan in bowl.
Add 1/2 cup curd to it.
Put 1/2 teaspoon coriander powder, 1 teaspoon kashmiri red chilli powder, 1/2 teaspoon garam masala, 1/2 teaspoon pepper powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon kasuri methi.
Now heat 2 tablespoon mustard oil and add to the paneer marinade and mix.
Now put the capsicum, onion, tomato cubes and mix.
Add paneer cubes and mix slightly such that paneer cubes are nicely coated with the masala.
Let the paneer rest in marinade for 15-20 mins.
Now take a skewer and put paneer cube at the bottom then capsicum, after that tomato and then onion at the top. Repeat the process for all paneer, capsicum, tomato and onion cubes.
Heat 2 tablespoon oil on tava and place the skewers on it.
Let it cook for 1 min. Turn and cook it from all the sides. Be careful it should not get burned.

For Paneer Tikka Masala Gravy:

Heat oil in a wok.
Add pinch of cumin seeds and let it splutter.
Now put 2 finely chopped onions in it and keep stirring.
Once onion becomes translucent add 1 tablespoon ginger garlic paste and saute for a minute till raw smell of ginger-garlic goes.
Add 2 chopped tomatoes and pinch of salt (very little) which will help Tomatoes cook faster. Add chopped green chillies.
Once tomatoes become soft and pulpy add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilly powder, 1 tablespoon coriander powder and stirr.
Now add leftover marinade mixture if left and mix.
Add 4-5 cashews paste and keep stirring for a minute.
Put salt as per taste and mix.
Add little water for the gravy and mix.
Now remove paneer, capsicum, tomato and onions cubes from skewer and put in the gravy.
If you want you can add 2 tablespoon cream to the gravy to make it more richer but I m avoiding it here.
Give a gentle stirr so that paneer doesn’t break.
Now add 1/2 tablespoon garam masala and 1/2 teaspoon kasuri methi.
Garnish with chopped fresh coriander leaves and switch off the flame.

Paneer Tikka Masala

June 21, 2017

Kheer, How To Make Kheer

Kheer

Kheer Recipe:

Clean and wash handful of rice.
Boil 1 litre milk. Once it starts boiling add washed rice in it.
Keep stirring till rice gets cooked and you get nice aroma.
You will notice kheer starts becoming thick.
Now it’s time to add sugar as per the sweetness you want.
Add coconut powder, almond pieces, pistachios, cashew pieces, cardamon powder, raisins, dates pieces.
Keep stirring after adding sugar and dry fruits for more 5 to 10 minutes till you kheer becomes thick and you get nice aroma of it.
Garnish kheer with more dry fruits if you want.

June 20, 2017

Sweet Paratha, Sugar Paratha, How To Make Sugar Paratha

Sugar Paratha

I love sugar parathas. Mostly kids like to eat sweet food so they enjoy these parathas.

I remember my Nani used to prepare these parathas and I used to happily eat it when I was a kid. Combination of wheat flour, sugar and ghee gives delicious taste to these parathas.

Sugar Paratha Recipe:

For Sweet Paratha / Sugar Paratha:

First knead a smooth and soft dough with wheat flour.
Now divide the dough into medium size balls.
Take a dough ball press slightly in the centre as we need to stuff sugar inside use your fingers and make it little deep and put 1 -2 spoon sugar in it. Depends upon the sweetness and how much you can stuff so that easily you can seal it.
Bring the edges of chapati together and join it in the centre.
Press gently and flatten. Dust it with dry wheat flour and roll it into parathas.
Roll gently from both the sides.
Heat a tava or pan and place the sugar paratha on the tava or pan.
Flip the paratha after 1 min and apply ghee on the cooked side. You will notice the the ghee and sugar melts and it gives very good texture to the paratha.
Simillarly flip again once other side of sugar paratha is cooked. Apply ghee on this side aswel.
Remove the paratha. Repeat the same process for other parathas also.
Serve sweet / sugar paratha hot as it turns hard once cools down and it becomes chewy. It depends on person’s taste. I like it both the way hot and cool. So you also try and enjoy the taste specially yours kids will love it.

June 18, 2017

Dabeli Recipe, How To Make Dabeli, Kutchi Dabeli

Dabeli

Dabeli Recipe:

Soak 2-3 tablespoon tamarind in little water for 15-20 minutes. Remove the tamarind skin and keep the pulp aside.

Boil 3 potatoes, remove and keep aside. Once it cools down peel the skin and mash the potatoes.

For Dabeli Masala:

Dry roast 2 tablespoon coriander seeds, 1 tablespoon cumin seeds, 3-4 cloves, 1/2 cinnamon stick, 2 dry red chillies.
Grind the mixture after cooling and make fine powder of it.

Tamarind Chutney:

Heat a pan and put half cup water in it. Once it starts boiling add soaked tamarind pulp in it and mix. Adjust the water as per consistency of chutney if required add little more water. Now add sugar for the sweetness and keep stirring for few minutes. Your tamarind chutney is ready for dabeli.

Finely chop 2-3 onions and half cup coriander leaves.

For Dabeli Filling:

Heat oil in a pan. Add mashed potatoes. Now add 2 spoon dabeli masala to it and mix.
Add salt as per taste. Switch off the gas and remove the potato mixute in a plate.
Top the mixture with pomegranate, grapes and chopped coriander leaves.

Now a bowl take roasted peanuts and add 1 1/2 tablespoon prepared dabeli masala, little oil and little sugar and mix such that peanut gets nicely coated with sugar and masala.

For Dabeli:

Take 4-5 pav cut in middle for filling. Now put tamarind chutney in the pav. Add potatoe filling after that. Now put chopped onions on it. Again put potato mixture.
Heat 1 tablespoon butter on tawa and place dabeli on it. Turn it so that Dabeli becomes little crisp with butter. Remove Dabeli and slightly roll it on peanuts such that peanuts gets topped up on potato filling. Repeat the same process with sev.
Tasty Dabelies are ready.