Achari Paneer

Achari paneer is dish made with flavor of pickle.

 Ingredients

Achari Masala:

1 tbsp coriander seeds

1 red chillis

1 tbsp fennel seeds

1 tsp cumin seeds

½ tsp mustard seeds

Pinch of fenugreek seeds (methi dana)

Other Ingredients:

• Paneer - 250 grams.

• Red chillies - 1

• Cumin seeds - 1 tea spoon.

• Mustard seeds - 1 tea spoon.

• Tomatoes - 2

• Green Bell pepper - 1

• Oil - 1 tablespoons.

• Onion (chopped) - 1

• Salt - to taste.

• Turmeric powder - 1 pinch.

• Ginger garlic paste - 1 tea spoon.

• Coriander powder - 1 tablespoon.

Method:

Heat a pan add all the ingredients mentioned under achari masala, dry roast this and put it into the blender and make a powder, in this add tomato, half bell pepper make a paste.

Heat oil in a pan add chopped onions, salt, cook the onions till golden in colour, add turmeric powder, ginger garlic paste, sauté it and add dill leaves (optional) mix it well and add the prepared achari masala, coriander powder, and half remaining chopped bell pepper mix it well cook this till oil is oozes out and add yogurt, water, mix it cook this till oil oozes out add  paneer cook this for 5-8 mins and serve this hot.

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Matar ke Pan Flavoured Malpua

Matar ka pan Malpua is just what you need to warm your heart on a cold, winter’s day.

Malpua is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. The smell of sugary whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and cardamom, is enough to make one drool.

Ingredients:

1 and 3/4  cup whole wheat flour

1/2 cup sugar

4 tsp  Matar ka paste

2 tsp pan juice

1 tbsp fennel seeds (saunf)

ghee for deep-frying

Method: 

Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.

Transfer the mixture into a deep bowl and allow it to cool completely.

Once cooled, add the matar paste, pan juice, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.

Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.

Repeat step 4 to make 14 more malpuas.

Serve immediately. Garnish with tutty fruity / dry fruits.

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Kokum Sol Kadhi

Ingredients: 

Petals of Kokum- 8

Grated wet coconut- 1 (instead of this you can also use 1 can of coconut milk)

Hot water - 1 cup

garlic - 2 cloves

Chilli- 1

Cumin powder- 1 tsp

Coriander leaves for garnish

Method:

Soak the kokum petals in hot water for 3 to 4 hours

Grind the grated coconut, garlic and chilli together with little water in a blender or mixer. Keep grinding till it becomes thick paste like texture.

Squeeze this mixture through a cloth or strainer to get white coconut milk with garlic and chilly flavours. repeat this process two to three times

Discard the kokum from the water, add the coconut milk mixture into the kokum water, mix well, garnish with coriander leaves and serve chilled.

Note : if you using coconut milk then you can skip the coconut grinding part.

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Matar (peas) Ki Kheer

Just have this once, you will want to enjoy it again and again.Sanjeev Kapoor

Ingredients:

• Green Peas 1 1/2 cups

• Milk 1 1/4 litres 

• Ghee 3 tablespoons

• Almonds sliced few for garnish

• Raisins 2 tablespoons

• Green cardamom powder a pinch

• Sugar 1 cup 

• Roasted vermicelli - 1/2 cup

• Method:

  Wash and boil green peas for five minutes. Refresh in cold water and grind to a fine paste. Heat ghee in a thick-bottomed pan, add green peas paste and cook for a few minutes, stirring constantly.

  Keep aside. Boil milk and add milk to cooked green peas paste and vermicelli. Bring it to a boil. Cook on low heat for fifteen to twenty minutes or till the milk is reduced to half.

• Add  sugar, green cardamom powder, raisins and almonds. Cook for about eight to ten minutes on low heat, stirring continuously. Take off the heat and allow it to cool. Keep it in the refrigerator. Serve chilled.

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Baked Aloo Tokri Chaat

Tokri chaat is made with the shredded potatoes. These Baked crunchy potato bowls are very healthy,

It can be filled with boiled: corn chaat, chickpeas, boiled moong beans, bhel puri. You can have filling of your own choice, add any beans, veggies etc. These tokries are baked in the oven which makes this  chaat recipe oil free. Try making this tokri chaat recipe for party or any special occasion and for sure it will be a hit. Let everyone enjoy eating heavenly taste filled in delicious potato bowl. Best part of this recipe that there is no oil and no frying required.

Ingredients:

3 medium potatoes

1 ½ tbsp corn starch

1 tbsp rice flour

¼ tsp chaat masala

½ tsp black pepper powder

Salt to taste

Method:

Peel and grate three raw potatoes from thick side of grater and put it in water with ice. Keep it aside for at least 15 minutes.

Squeeze out shredded potato from water (from step 1) and make these shredded potatoes as dry as possible using paper towel. Add 1 ½ tbsp corn starch (corn flour), 1 tbsp rice flour, and salt to taste. Mix well.

Grease baking muffin tray properly with oil/butter/baking spray. Put shredded potato mixture in the muffin cup and make a thin lining along the wall of muffin cup (just like a well). Pre-heat your oven at 350F/ 175C and bake for 30 minutes or until you see edges are getting brown.

Take out the muffin tray out of oven. With help of fork or knife, take out the potato Tokries out of the muffin cups.

Fill in with corn chaat, bhel puri, or chickpeas chaat.

Note:

 if you do not have muffin tray you can use any oven safe bowl like ceramic bowls.  Grease them well with oil and use them to make tokri  chaat.

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Egg Kurma

Egg kurma is one such delicious and flavorful curry which goes very well rice,rotis,appam,idiyappam and parottas.

This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.

Ingredients:

4-5 boiled eggs, peeled

3 tbsp oil

3 medium size onions, roughly chopped

1 medium size onion, finely sliced

3-4 slit green chillies

½ inch  ginger

6-7 garlic

2 medium size tomatoes finely chopped

salt - as per taste

1 tsp red chilli powder

½ turmeric powder

4 cloves

1 inch cinnamon stick

2 tsp of Fennel seeds

3 tbsp grated coconut

8-10 curry leaves

2 tbsp freshly chopped coriander leaves

½ tsp roasted coriander seeds powder

½ tsp black pepper corn powder

½ tsp garam masala powder

Method:

Firstly, in a pan dry roast, 1 tsp fennel seeds, cinnamon stick, curry leaves cloves. Grind to smooth paste along with grated coconut. Make a smooth paste using very little water.

Now, in a cooking vessel, add in oil and heat it.

Add slit green chillies too.

Add roughly chopped onions and cook till they turn light brown.

Add ginger garlic and sauté well.

Add in finely chopped tomatoes.

Let this mixture cool, now grind to smooth paste.

In a pan add 2 tsp of oil, add 1 tsp of fennel seeds , ½ tsp of cumin seeds, finely sliced onion, cook till golden brown.

Add onion tomato paste, red chilli powder, turmeric powder, mix and cook for 6-8 mins.

Add coconut paste, mix well and cook until the masala is cooked well.

Cook until oil appears at the sides and corners.

Add water as per the thickness of the gravy is preferred (approx... 3 cups).

Add in some fresh coriander leaves, roasted coriander seeds powder, garam masala powder, black pepper powder and mix well.

Add the peeled boiled eggs into it.

Put on low flame, cover the lid and cook the egg kurma curry for about 10-15 minutes.

Serve hot with rice, roti, puri, or dosa.

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Atta (wheatflour) Ka Halwa

Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom. I love the sweet aroma and flavor of cardamom, for me cardamom is must to have any sweet I make.

Ingredients:

• 1/2 cup whole wheat flour
• 1/3 cup ghee, clarified butter
• 1/2 cup sugar
• 2 cups water
• 10-12 raisins
• 1/4 teaspoon cardamom coarsely ground
• 1 tablespoon pistachios sliced for garnishing

Method:

1. Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
2. In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in colour. This should take about 7-8 minutes.
3. Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the pistachios and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
4. Garnish with pistachios. Serve warm.

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Pan Rose Flavoured Kheer

 Vermicelli kheer, is a traditional popular, delicious dessert and an easy recipe to make.
Basic vermicelli kheer is made with milk, roasted vermicelli and sugar, and then flavored with cardamom.
Garnish with sliced almonds and pistachios and you have a delicious dish! However, you know Yuvika's kitchen always brings something new here is my version.

Ingredients :
Vermicelli 2 cup
Milk 2 litres
Ghee 4 tablespoon
Cashewnuts 50 grams
Raisins 50 grams
Pan syrup 1 cup
Condensed milk 3 tsp
Rose petals- 8-10,sliced
Green cardamom powder 1 teaspoon

Method:
Heat ghee in a non-stick pan. Add cashewnuts and raisins.
Saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.
In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.
Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.
Add pan syrup, few rose petals and condensed milk. Mix well and cook on low heat for five minutes. Stir continously.
Remove from heat and add cardamom powder, fried cashewnuts, rose petals and raisins. Mix well and refrigerate for 1 hour.   Serve.
For garnishing you can use tutty fruity.

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Murmura Ladoo / Puffed rice ladoo

Just wanted to make this from past few weeks...Finally #Murmura Ladoo/ Puffed Rice sweet balls ready. It's quick , simple and yum.

Ingredients

• Puffed Rice - 2 cups
• Jaggery -1/2 cup
• Water - ⅛ cup
• Cardamom powder - ⅛ tsp

Method:

1. Measure and keep all ingredients ready. Heat jaggery in a pan with water till it immersing level. Switch off the flame once the jaggery melts completely.
2. Strain the jaggery water using a strainer to remove impurities. Then start heating the strained jaggery water in low flame.
3. In the mean time, take a bowl with water and keep it ready. When the jaggery water becomes little thick, take little bit of syrup in a spoon and add it to the bowl of water. Gather the syrup to make a firm ball with your fingers. If you are able to form a nice ball, that is the correct stage. Switch off the flame and remove the jaggery syrup from heat.
4. Immediately add the jaggery syrup to the puffed rice. Add cardamom powder at this stage. Mix everything together with a spoon.
5. Now Start making balls. Word of caution here, Jaggery syrup will be hot it may burn the skin if touched directly.
6. Make balls with the remaining mix and store the puffed rice balls in an airtight container.

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