Quorn Tikka Masala

Ingredients:

Quorn pieces 300 gms

Ginger paste 1 1/2 teaspoons

Garlic paste 2 teaspoons

Kashmiri red chillies paste 2 tsp 

Salt to taste

Black salt (kala namak) 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Yogurt 2 tablespoons

Garam masala powder 1/2 teaspoon

Lemon juice 3 1/2 teaspoons

Red chillies crushed 1/2 teaspoon

Oil 2 tablespoons

Onions 3 medium (paste)

Oil 2 tablespoons

Tomatoes (3) paste 1 ½ cup

Coriander powder 2 teaspoon

Turmeric powder a pinch

 Salt to taste

Red chilli powder 1/2 teaspoon

Green cardamom powder 1/4 teaspoon

Fresh cream 2 tablespoons

Honey 2 tablespoons

Mint leaves few for garnishing.

Method:

Place quorn in a bowl, add ginger paste, garlic paste,(1 tsp each , keep the remaining for the gravy) Kashmir red chilli paste(1 tsp , rest for gravy), salt, black salt, turmeric powder, yogurt, garam masala powder,  lemon juice, crushed red chillies and mix well. Let them marinate for 35-40 mins.

Heat oil in a flat non-stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook. Add onion paste, ginger-garlic paste, sauté for 8 mins on medium heat. Add in the spices, Kashmir red chilli paste and tomato paste cook covered for 8-10 mins. Keep stirring in between.

In a grilling pan add 1 tbsp of oil and when hot add marinated quorn pieces. Cook on each side till golden. Add them into the gravy. Add the honey and fresh cream. Cover and cook for 6 mins on low heat. Garnish with mint leaves. Serve Lazeez Quorn Tikka masala hot in Bread well or  with naan or roti.

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Kolhapuri Quorn Curry

The uniqueness, flavour, and taste of the dish  comes from the freshly roasted and grounded spices. The #Kolhapuri recipe tickles the taste buds of people who love spicy food. This curry recipe includes lots of spices and is known for its fiery taste. Try out this flavoursome recipe that goes well with rice, chapatti.

Ingredients for Kolhapuri Masala:

Poppy seeds- 2tsp

Sesame seeds- 2 tsp

Red chilli – 4-6

Coriander seeds- 4 tsp

Fenugreek seeds (methi dana) – 5-6

Cumin seeds – 2 tsp

Fennel seeds- 2tsp

Black pepper -5-6

Cinnamon stick- 2

Green cardamom – 3-4

Cardamom – 2

Nutmeg – ¼ tsp

Star anise- 2

Cloves- 5

Turmeric- ½ tsp

Dry roast all the ingredients put turmeric at last. Let it cool down now grind to fine powder.  Your #KolhapuriMasala is ready to use. It can also be stored in air tight container.

Ingredients for curry

Onion- 2

Garlic- 8

Grated coconut- 4 tsp

Tomato – 1

Coriander leaves- 2 tsp for garnishing

Red chilli- 2-3 garnishing

Salt to taste

Oil

Quorn- 300g

Method:

Marinate the Quorn – with 1 tsp salt, 2 tsp of ginger garlic paste, ½ tsp of haldi, 1 tsp of red chilli powder, 1 tsp of lemon juice. Let it rest for 15 mins.

In a pan add 2 tsp of oil then fry roughly chopped onions, garlic, chopped tomato and grated coconut. Now grind to smooth paste.

In a pan again add 2 tsp oil, add the onion –tomato paste fry for 5 -8 mins on medium flame. Now add 5 -6 tsp of Kolhapuri masala, salt, quorn pieces, ½ cup water. Mix and cook on low heat for 8-10 mins. If the curry becomes too dry add ½ cup water check for salt. Bring the curry to boil turn off the flame garnish with coriander leaves. In a small pan add 1 tsp of oil add 2-3 red chilli fry and pour it over the Curry just before serving. Serve Hot.

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Spinach Kofta in white Curry (no onion, no garlic, no zinger and no hing)

Spinach Koft Curry
No onion, No garlic, No zinger NO Hing recipe...

Spinach kofta curry is an exotic gravy-based dish.
These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy white gravy making this a very delicious dish.
I always like to experiment and create new recipes for my blog readers.
Here is my one such special experiment which is made with very basic kitchen ingredients.

Ingredients:
Spinach Puree- 1/2 cup
Boiled Potatos- 5-6 (grated)
Semoline/sooji- 1 tbsp
Salt- to taste
Amchur Powder (dry mango powder)- 1tsp
Chat masala- 1/2 tsp
Appam/Paniyaram pan to make kofta (i donot deep fry my kofta , mine is healthy version)

If you donot have the pan use 8 boiled potatoes and make kofta.

Method:
In a boiled mix all of the above ingredients. Make small balls and place these balls in appam pan add few drops of oil cover and cook on medium flame.
Let it cook till its golden, turn and cook till its crisp. Once done keep them in a plate.

Kofta White Curry

Ingredients:
Cashew nuts- 1/2 cup
Sesame seeds- 3 tsp
Peanuts- 2 tsp
Milk- 1 cup
Fresh Cream- 1/2 cup
Water- 1/2 cup
Salt- to taste
Amchur powder- 1 tsp
Oil- 2tsp

For garnishing pinch of red chilli powder and cumin powder.

Method:
Take cashew nuts in a bowl add hot water and keep it for 25 mins.
In a mixer add cashew nuts, peanut, sesame seeds, amchur powder and salt. Make a fine paste using milk 1/2 cup.
Heat a pan add oil, then add above paste cook on medium heat and stir continuously. So that paste does not get stick to pan.
Now add 1/2 cup milk, make sure no lumps are formed. Cook for 5 mins, add water bring it to boil. Add salt, amchur powder and cream.
Done white curry is ready.
In a serving plate/bowl add the spinach kofta pour the white curry and Microwave for 2 mins.
Garnish with red chilli powder and cumin powder.
Ready to be served hot with Indian flat bread like Roti, Naan, Paratha, or with plain white rice.

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Palak Saag Masala with Potato Nests

Ingredients for Palak Saag Masala Recipe:
Spinach 1 1/2 bunches
Sarso ka Saag- 3 bunches
Oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Onion chopped 1 medium
Garlic- 3-4 chopped
Tomato- 1 small chopped
Green and zinger paste- 2tsp
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh cream 1/4 cup

Method:
 1) Boil sufficient water in a deep non stick pan. Add the spinach and sarso ka saag and when the water comes to a boil again, drain the leaves and dip them in iced water. Heat two tablespoons oil in a non stick pan.
 2) Chop garlic cloves. Add the cumin seeds to the hot oil and sauté till well browned. Add the garlic and sauté till browned. Add the onion and sauté till lightly browned.
 3) Drain the spinach and saag and squeeze to remove excess water. Now puree the spinach and saag. Add the green chillies and zinger paste to the pan and mix.
 4) Add turmeric powder, chopped tomatoes, salt and spinach and saag puree and mix. Cook for two to three minutes and add the fresh cream.
 5) Mix and cook for two to three minutes more. Add the spinach puree and mix. Cook for further three to four minutes.  Curry is Done.

Now the intresting part-
Ingredients for Potato nest
Boiled potatoes- 3
Turmeric powder-1 tsp
Cumin powder- 2 tsp
Chopped coriender leaves- 3 tsp
Red chilli powder- 1tsp
Salt to tast
Vermicelli- 1/2 cup
Oil -for frying
Pomegranate- for garnishing

Method:
 In a bowl mix all the above mentioned ingredeints, now make small nest shape and cover these lovely nest with vermicelli. Deep fry them in oil till golden.
Done.
Serving time: On a plate pour 2 tbsp of palak saag masala , place the potato nest on top of it and in the nest add 3-4 pomegranates. drizzile with fresh cream.
Serve hot with Ajwani Roti.

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Quorn Tikka Masala

Be a kid or an adult , am sure Quorn lovers all over the world will like my new recipe, its all times favourite in my house!
Quorn replaces meat and perfect for vegetarians.
When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to.
 Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Ingredients for Quorn Tikka Masala
Quorn Pieces 21-25
Ginger paste 1 1/2 teaspoons
Garlic paste 3 teaspoons
Kashmiri red chillies paste 3 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Yogurt 2 tablespoons
Garam masala powder 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Lemon juice 3 1/2 teaspoons
Gram flour (besan) 1/2 tablespoon
Red chillies crushed 1/2 teaspoon
Oil 3 tablespoons
Onions 4 medium
Oil 5 tablespoons

Tomatoes Seeded and cut into 1 inch pieces 4 medium
Ginger chopped 1 1/2 inch piece
Garlic cloves chopped 10
Coriander powder 1 teaspoon
Turmeric powder a pinch
Tomato puree 1/2 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Green cardamom powder 1/4 teaspoon
Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon
Fresh cream 2 tablespoons

Method
 1) Place quorn in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
 2) Heat oil in a flat non stick pan, add the Quorn pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
 3) For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
 4) Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and sauté for 2-3 minutes. Transfer into a bowl.
 5) Turn over the Quorn pieces in the first pan and let the other side cook.
 6) Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and sauté.
 7) Grind remaining tomatoes. Add garlic and ginger to the pan and sauté. Add freshly ground tomatoes and continue to sauté.
8) Add coriander powder, a pinch of turmeric powder and sauté for a minute. Add tomato puree and mix. Sauté for a few minutes.
 9) Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to sauté till oil begins to separate. Add Quorn pieces and mix.
 10) Add fresh cream and mix.
 11) Your Lazeez Quorn tikka masala is Ready to be served hot with Naan or Rice . However I have served this dish in a Bread Well.

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Quorn Awadhi Curry

Ingredients:
1 kg quorn pieces
2tbsp of of ghee or veg. oil
3-4 cloves
4-5 black cardamoms
2-3 cinnamon sticks
1 tbsp of coriander powder
1.5 tsp of minced ginger
1 tsp of minced garlic
3tbsp of yoghurt
100 gm of cashew nuts
2 large of sliced onions
1 large tomato puree
1/2 cup finely chopped red onions (for garnishing)
1/2 tsp of red chilli powder
2 sprigs of fresh coriander leaves finely chopped
4 tsp of cream for garnish
4-5 almonds
Salt to taste

Method:
Grind ginger and garlic to a fine paste
Fry onions and roast cashew nuts in a little ghee till golden brown and grind to a fine paste
Blanch almonds in hot water, remove skin, slice and roast them
Heat ghee; add whole garam masala (cloves, green and black cardamoms, cinnamon and crackle
Add coriander powder, red chilli powder, ginger-garlic paste, white pepper, powder and yoghurt, stir well.
Add tomato puree cook for 3 mins, Quorn pieces and cook. When the oil separates from the Quorn, add the onion cashew nut paste
Season and garnish with cream, chopped coriander leaves, chopped red onion and roasted almond flakes

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Tacos with Grilled Cauliflower and Broccoli Dash of Avocado sauce and Pineapple Chutney.

Serves 4-6
Ingredients:
500g mixed cauliflower and broccoli, broken into small florets
3 small green chillies (if you like spicy food you can add more)
12 mini corn or wheat flour tortillas ( I made mine corn tortillas at home)
Toasted penuts, to serve
Oil-3 tbsp.

For the marination:
4-6 tsp chickpea flour
1 tsp garam masala
1 tsp salt
1 tsp lemon juice
1 tsp finely-chopped ginger green chilli
1/2 tsp chaat masala/ amchur pwd
1/2 tsp cumin powder

For the Avocado and Coriander Sauce:
1 large ripe avocados
2 tbsp chopped coriander
10-16 mint leaves
3 chopped garlic
¼ tsp salt
Juice of 1 lime
For the Radish and Red Onion Salad:
1 medium red onion, sliced finely
200g radishes, sliced finely
Handful chopped coriander
1 tbsp olive oil
½ tsp salt

For the Pineapple Chutney:
500g pineapple (fresh, canned or frozen)
1 large onion, chopped finely
Juice of 2 limes
½ tsp salt
½ tsp freshly-ground mace
1 star anise
1 tsp nigella (kalonji seeds)
1/2 tsp amchur powder
1tsp honey
1tsp ajwan

Yogurt Dip: Yogurt, salt and cumin powder.

1/2 Cup Roasted Nuts.

Method :
1. To make the avocado and coriander sauce, blend all the ingredients together until super-smooth and creamy. Set aside. (you can use little water).
2. To make the pineapple chutney, chop the pineapple, Place into a large, non-stick pan with the 1stp oil add onion, chopped pineaaple, salt, lime juice,honey and Finally, add the mace, kalonji and star anise. let this mixture cool, now blend in the mixer till smooth.
3. To make the radish and red onion salad, toss all the ingredients together and set aside.
4. To make the grilled cauliflower and broccoli, place the vegetables in a bowl add all the marination ingredients. keep it aside for 15 mins.
5. In a pan add oil put broccalli first onced grilled remove from heat now grill cauliflower.
6. Warm up your tortillas, pile all of the fillings into bowls and plates and serve everything separate at the table for everyone to build their own tacos.

To make your own taco's healthy version- 1 cup puree of sweet corn, 1 cup wheat flour, 1/2 cup powdered bran, 4 tsp powdered oats,
finelly chopped ginger and green chilli, salt to taste. Mix to make a soft dough.
Rest for 25 mins. Now as you make roti make these tacos and keep aside. Once done apply little butter on each Tacos. This helps to keep the tacos soft .

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Chole In Instant Pot and Home made Garlic Naan

Quick Recipe

I soaked Chole overnight (1cup) .
 In instant pot add 2-3 tsp oil sauté mode then add cumin seeds(1tsp),
 1 bay leave, 1inch cinnamon stick,
3 green cardamom,
 1 red onion finely chopped,
half tsp finely chopped garlic,
1 tsp zinger green chilli paste,
 fry well for 5 mins then add 4-5 tsp tomato 🍅 purée, 3 tsp Channa masala ,
salt according to taste now add Chole 2 cup 💦 water,
now manual mode low pressure 30mins sealing mode.
Once done ✅ cook on sauté mode for 2 mins garnish with coriander and lemon 🍋. ( add lemon only if you like)
Garlic Naan:
2tsp dry yeast,
1tsp sugar and warm water 💦 (6tsp) mix well and let it frosts for 15mins.
 1 cup maida, half cup whole wheat 🌾 flour sieve it both now add salt acc.
 Again sieve ( this part is important) now in middle add 4 tsp lightly fried finally chopped garlic.
Now add yeast liquid make a soft dough add warm room temperature 💦 water.
 Close and keep in warm place for 2hrs. Now roll out using flour sprinkle black onion seeds ( kalonji) and coriander with help of little water you can do this.
 In pre heated oven place these naan for 5-6 mins brush with butter turn them and again keep for 1 and half minutes. ( oven temperature 225 c fan mode) grill mode will crisp it if you want little crispy you can keep it for 1min on grill mode.

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Puli Koddel Konkani Delight

Ash Gourd or winter melon or white gourd is a very healthy vegetable called as kuvale in konkani. Kuvale puli or puli koddel is a konkani dish, a coconut based curry that is sweet, spicy and sour. This thick curry is usually prepared on special occasions and served with rice. 
Ash gourd has many health benefits and has great medicinal value.
Ash gourd juice is good to loose weight.
Ingredients:
1/2 kg ash gourd
1/2 cup grated coconut
4 dried red chillies
2 tablespoons of tamarind
2 teaspoons of raw rice grains
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 teaspoons of corrainder seeds
2 teaspoons of seasame seeds
a pinch of turmeric powder
2-3 tablespoons of jaggery
3 tablespoons of oil
1/2 teaspoon mustard seeds 
10-12 of curry leaves
salt to taste
Method:
Peel the ash gourd and remove the seeds in the middle. 
Chop the ash gourd into big cubes and cook them on flame directly or in a pressure cooker for 1 whistle until done using 1 cup water. You need not add lots of water or until the ash gourd pieces dip whether your cooking on a flame or in a cooker (presure cooker).
 You can add salt while cooking if your cooking ash gourd in a pressure cooker. If your cooking ash gourd on gas then do not add salt until its almost cooked as it doesn't cook sometimes.
Meanwhile prepare the masala.
Preparing the masala:
For preparing the masala, frying the spices right is very crucial or the taste changes.
Heat 2 tablespoons of oil in a skillet, simmer the flame. Add spices into skillet for frying, in the same order as written here with continuous stirring to make sure uniform frying. Add fenugreek seeds, corrainder seeds, cumin seeds, dried red chillies broken into pieces, curry leaves, seasame seeds, rice grains, turmeric powder, grated coconut and fry them for few minutes on a low flame.
Remove off heat and allow it to cool completely.
Grind the fried contents along with salt, jaggery and tamarind into a coarse paste. Add jaggery depending on how sweet or spicy you want the puli to be.
Add the ground masala and the cooked ash gourd into a cooking vessel and mix well.

Add water if required. The consiatency of kuvale puli is usually thick. Keep stirring once in a while and cook on a low heat as it could stick to the bottom. Be very careful.
Check and adjust salt. Simmer for few minutes until the rawness of the masala goes off.
Remove off heat and season it with mustard seeds and curry leaves.
Serve hot with a bowl of hot steaming rice.

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Raw Banana Kofta Curry - Kachche Kale Ka Kofta Curry....

Ingredients

• For Koftas:
• Raw bananas - 2, boil in 3 cups water till soft
• Potato – 3 medium size boiled (grated)
• Red Beans boiled -  ½ cup (helps to bind the kofta)
• Ginger - Green chili – garlic paste - 2 tsp
• Coriander powder - 1/2 tsp
• Amchur powder - pinch
• Coriander leaves - 2 tbsps, finely chopped
• Cornflour- 3tsp (dissolved in cold water- add pinch of salt)
• Salt to taste
• Oil – 2 tsp for Gravy, 2 tsp to fry onion and whole spices, Few drops of oil used in Appe Pan.

• For Gravy:
• Cinnamon stick - 1"
• Cardamom - 1
• Onion - 2 roughly chopped
• Tomato - 1, large, pureed
• Green chillies-1
• Ginger paste – ½ inch
• Garlic-4-5
• Cumin Seeds-2 tsp
• Asafoetida (Hing)- pinch
• Turmeric powder - 1/4 tsp
• Sesame seeds (white till) – 2tsp
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 1/2 tsps
• Garam Masala - 1/4 tsp
• Fresh cream - 1 tbsp for garnish (or malai/top of milk)
• Salt to taste
• Coriander leaves for garnish

Method

1. Cut the end of the raw bananas. Cut each raw banana into two pieces. Do not peel the skin. Boil them 4 cups of water along with pinch of salt on low to medium flame. It will take approx 20-30 mts based on the size of the raw bananas. Insert a knife into the raw banana and if it goes through smoothly then its cooked till soft. Turn off heat and drain the water. Cool and peel the raw bananas and grate them.
2. In a bowl, add the grated raw banana,  grated potato, Mashed red beans, ginger-garlic- green chili paste, coriander powder, amchur powder, coriander leaves, and salt. Mix well the mixture such that you can make small lime sized balls (koftas). Make small koftas and keep aside.
3. Heat Appe Pan (Paniyaram Pan) oil for making kofta with few drops of oil in each arounds. Once the oil is hot, reduce flame to medium and dip the balls in cornflour water then carefully place the balls  gently into the appe pan. Close the lid and cook for 2.5 minutes and remove the lid and cook the kofta on each side for another 3 minutes or till golden brown in colour and remove into a bowl lined with absorbent paper. Keep aside and make the gravy.
4. To prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick, cumin seeds, and cardamom and allow to splutter. Add the chopped onions and saute for 4 minutes, add ginger-garlic- green chili and saute for a minute., remove form heat add 2 tsp of white till (sesame seeds). Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Now allow the mixture to cool, then grind to smooth paste.
5. Take a kadai add few drops of oil add pinch of hing (asafoetida), add the onion paste mixture, cook for 3-4 minutes, add tomato puree and cook for 5 minutes.
6. Add 1 1/2 cups of water and bring to a boil. Reduce flame and simmer for 7-8 minutes or till it reaches the desired curry consistency. Now add fresh cream and cook for another 2 minutes. Turn off heat.
7. To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 minutes and serve warm. Fresh coriander leaves.

The warming Raw Banana gravy adds that magic touch which pulls the dish together and makes for an excellent side with flavored rice or rotis.  Happy Cooking.
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Spicy Potato Curry (Batate vaagu) (Konkani cuisine)

Ingredients:
For batate vaagu you need to prepare one special powder which makes this dish yummy and different from rest potato curries.
½ cup chaana dal, dry red chilli 2-3, methi dana (fenugreek seeds) 2-4, black pepper 4, Dry roast all the ingredients turn-off the heat then add pinch of Hing (asafoetida) and turmeric powder ½ tsp. Now grind to make fine powder.
2 cups boiled, peeled, chopped potatoes
1 cup tomato paste
½ cup coriander leaves chopped
1/2 tsp mustard seeds
4-5 curry leaves
Oil
Salt
Increase the number of chilies if your taste buds can tolerate it.

Method:
Heat a little oil, add mustard seeds when they start popping add curry leaves. Fry for a minute. Add  tomato paste fry, then add ground powder, and about 1/2 cup water. Cook till tomatoes softens a bit.
Add potatoes, salt. Cook for another 5mins. The consistency should be like a thick curry, I made it bit more thicker just to get a concentrated flavor. Serve as a side dish with rice, poori or chapathi. To make this dish different my mom adds ½ cup of cooked peas when adding boiled potatoes it gives extra punch to Konkani batate vaagu. Peas is just my mom’s innovation in original batate vaagu recipe peas is not included. I think cooking is not just to follow a recipe as it is, we can add our special touch to make it yummy for our tummy. Happy Cooking.

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Achaari Aloo

Ingredients:

• Potatoes - 500 grams(7-8medium sized)
• Mustard oil - 2 tbsp
• Heeng(asafoetida) - 2 pinch
• Jeera(cumin) - ½ tsp
• Rie - ½ tsp
• Grinded Meth(fenugreek)i - ½ tsp
• Grinded Saunf(fennel) - 1 tsp
• Turmeric powder - ½ tsp
• Green chilli - 2 to 3 finely chopped
• Ginger(grated) - 1 inch long
• Dhaniya(coriander) powder - 1 tsp
• Salt - add to taste or ¾ tsp
• Red chilli powder - ¼ tsp
• Aamchur(mango)powder - ½ tsp
• Garam masala - less than ¼ tsp
• Green dhaniya(coriander) - 2 tbsp

Method:

Wash the potatoes and put them in a cooker. Allow them to boil till 1 whistle goes off. Let the pressure escape from the cooker completely.Now cool the potatoes and peel them. Cut the peeled potatoes into 6 halves.
Pour oil in the kadhai(pan) and heat. Put heeng, methi, saunf into hot oil and fry lightly. Now add turmeric powder, green chilli, ginger and dhaniya powder and gently stir fry. Put potatoes, salt,red chilli powder, aamchur powder, garam masala into the fried spices respectively.Stir with a spoon and fry potatoes for 2-3 minutes. Turn off the gas, put green dhaniya to our Achaari Aloo and mix.
Achaari Aloo is ready, take it out in a bowl and serve hot with paranthas or roti.
This quick and simple recipe.

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Palak Chole

Ingredients

•	Chickpeas boiled	2 cups
•	Spinach leaves puree	1 medium bunch
•	Ghee/ oil	1 tablespoon
•	Cumin seeds	1 teaspoon
•	Coriander powder	2 teaspoon
•	Onion ,finely chopped	1 large
•	Ginger, chopped	1 inch piece
•	Salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Green chilli,slit	1
Cream 4-5 tsp.

Method
Heat ghee/ oil in a non stick pan, add cumin seeds, coriander powder and onion and sauté till onion is lightly browned.

Add ginger, spinach puree, salt and turmeric powder and mix well. Cook for 3-4 minutes.

Add chana, ½ cup water and green chilli (you can also add green chilli paste 1 tsp).
 Mix well and add cream. Mix well and cook till dry.

Serve hot. [ you can take one cup black chana and one cup white chana this will add colour to your recipe]

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Shahi Paneer

Ingredients

•	Paneer (cottage cheese)	400 grams
•	Onion ,quartered	2 large
•	Oil	2 tablespoons
•	Cloves	3
•	Black peppercorns	4-5
•	Cinnamon	2 one inch sticks
•	Bay leaf	1
•	Green chillies,slit	2
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Cashewnut paste	1/4 cup
•	Raisins	8-10
•	Cream	½ cup
•	Saffron (optional)	a pinch
•	Garam masala powder	1/2 teaspoon
•	Salt	to taste
•	Coriander leaves	1/4 cup

Method
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. 

Stir in the cream, saffron and garam masala powder and salt to taste. 
Add the paneer and  raisins stir gently to mix. 
Sprinkle chopped coriander leaves and serve hot.

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Masala Bati and Rajasthani Dal

Baati made in oven is very tempting Rajasthani dish. If baati is stuffed with potato-peas then it gets more appetizing.

Ingredients for Stuffed Masala Dal baati
For dough:
Wheat flour -2 cup
Semolina - ½ cup
Ghee - 1/3 cup
Salt - ¾ tsp
Carom seeds - ½ tsp
Baking soda - ¼ tsp

For stuffing:
Potato - 2 (boiled)
Green peas - ¼ cup
Green coriander - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1 pinch
Cumin seeds - ¼ tsp
Ginger - ½ inch piece (grated)
Green chilly - 1-2 (finely chopped)
Mango powder - ¼ tsp
Coriander powder - ½ tsp
Salt - ½ tsp (as per taste)
Turmeric powder - ¼ tsp
Red chilly powder - ¼ tsp

Method:
Mix flour and semolina in a big utensil. Also add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee) and mix all ingredients nicely. Add little water at a time and knead dough. Don’t make dough too soft just mix it really well. To knead this much quantity of dough we have used less then 1 cup water. Cover the dough and keep it aside for ½ hour for fermenting.

Stuffing for Masala Dal Baati
Peel potatoes and mash them finely. Heat oil in a pan. When oil gets hot add cumin seeds and asafoetida and sauté for few minutes. Now add ginger, green chilly, turmeric powder, coriander powder and peas. Sauté for 2 minutes. Also add potatoes, salt, mango powder, red chilly powder and green coriander. Mix all ingredients nicely. Stuffing is ready.

After ½ hour grease hands with ghee and knead the dough again. Dough for making baati is also ready.

Make balls from dough. Keep the size equal to the size of ball required for making chapatti (we can make 12 balls from this much dough). Take one ball and flatten it into 2-3 inch diameter circle with help of your hands and place 1-1.5 tsp stuffing on it. Seal it from all sides giving it a round shape. Place the baati on baking tray. Like wise prepare all baati’s.


Bake Dal Bati in Oven
Preheat oven at 230 degree centigrade. Place tray at middle rack of the oven and set it on 230 degree centigrade for 10 minutes. After 10 are over take them out and check. It is little brown in color; bake it for 2 more minutes on same temperature. Baati has become golden brown, it is now ready.

Dip piping hot baati in ghee and place back on the tray. Baati for serving is ready. Serve piping hot baati with mix dal or pickle and chutney.

Suggestion:
You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.

Ingredients for dal:

1 cup of lentils containing equal proportions of

- black split lentils/ urad dal
- split toorvar/ arhar lentils/ pigeon peas
-  moong dal
- split channa dal (bengal gram)
- split red lentils (masoor dal)

2 tomatoes, finely chopped

2 green chillies, slit vertically

2 red chillies

1 teaspoon ginger, grated finely

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1” piece cinnamon stick

1/4 teaspoon asafoetida

2-3 sprigs fresh coriander leaves, finely chopped

Salt to taste

11/2 tablespoons ghee
 
Method

Begin by soaking all the lentils in a vessel filled with water, for about an hour. Soak the moog dal seprately for 4-5 hours.

Once softened, cook the lentils in about 3 cups of water with salt, till it becomes very soft.

Next, heat the ghee in a heavy bottomed pan. Add in the cumin seeds and allow it to crackle. Follow this with the red chillies, roasting it for a few seconds until browned, and then pour in the ginger, green chillies and tomatoes, and sauté everything together till the tomatoes are soft.

Now, add in the asafoetida, turmeric powder and garam masala powder to the tomato mixture, stirring them for a few minutes till the raw smell disappears.

Finally, add in the cooked lentils into this tomato masala mix, and stir to combine everything well. Adjust the consistency of the lentils by adding a little water if you find the dal is thick. Taste the salt levels too and allow this dal to simmer on low heat for about 5 minutes.

When cooked, remove from the heat and garnish the rajasthani Dal with the chopped coriander leaves.

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Palak Paneer Bhurji

Ingredients:

• Palak(spinach) - 1 kg
• Paneer - 250 grams(1 ½ cup grated)
• Tomatoes - 3 to 4
• Green chillies - 1 to 2
• Ginger - ¾ inch long piece
• Cashew nuts - 10(cut one ito 6-7 pieces)
• Oil - 2 tbsp
• Jeera(cumin) - ¼ tsp
• Turmeric powder - ¼ tsp
• Red chilli powder - less than ¼ tsp or as desired
• Salt - add to taste or ¾ tsp
• Garam masala - less than ¼ tsp

Method:

Cut the stems from the Palak leaves then soak in water and wash  properly 2 -3 times. Place the washed Palak vertically on a plate or strainer and let the water drain. Now finely chop the Palak.
Wash the tomatoes and cut them into big pieces. Remove the stem off the green chillies, peel the ginger and wash then put all of them in a mixer and grind.
Grate the Paneer.
Pour oil in the Kadhai(pan) and heat. Put jeera and turmeric powder in hot oil. When the jeera is roasted add tomatoes, green chilli paste and fry till the spices  become grainy. Put the Palak in the roasted spices, also add salt and red chilli powder and mix generously. Cover the Kadhai for 4 minutes allowing it to cook on a medium flame. Now open the lid and stir the Palak. The leaves will drain out some water then increase the flame and cook till all of the water dries up. Put Paneer, salt, few pieces of cashew nuts leave the rest for garnishing and garam masala into the cooked Palak and blend properly. Cover the Kadhai and place it on a low flame for 2 minutes. Open the lid and stir the vegetable with a spoon. Palak Paneer Bhurji is ready, turn off the gas.
Take out Palak Paneer Bhurji in a bowl, garnish with cashew nuts and serve with hot chapatis, naan, and paranthas.
 
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