Rajma Soya Fry


Ingredients:

Cooked Rajma 1 cup

Cooked soya 1 cup

Onion 2 big

Garlic 3 to 5 pods

Ginger 1 big piece

Coriander pdr 1 Tbsp

Turmeric pdr 1/2 Tsp

Garam masala 1/2 Tsp

Pepper pdr 1/2 Tsp

Chilly pdr 2 Tsp

Musatrd seeds

Curry leaves

Salt

Oil

Soak rajma overnight and cook it with salt and keep it aside.
 
Cook soya in boiling water for 15 min and squeeze out the excess water.
 
Chop it and keep it aside.
 
Heat oil in a kadai and add mustard seeds.
 
When it splutters, add curry leaves, sliced onion, ginger and garlic.
 
 Saute till it turns light brown.
 
Reduce the heat and add the chilly, coriander, turmeric, garam masala and pepper pdr into it and roast it well.
 
Then add the chopped soya and mix it well. When it turns brown, add the cooked rajma and fry it well till it turns dry.
 
 
    my BEST FRIEND TINA's recipe.

NAVRATHAN KURMA

Ingredients


1/4 cup carrots

1/4 cup capsicum

1/4 cup potatoes

1/4 cup cauliflower florets

1 tomato

1 onion

2 green chillies

1tsp kashmiri chilli powder

1/4 cup cashew nuts, soaked in milk

1 tsp garam masala

1 tbs raisins

1 tsp poppy seeds

1/2 tsp cumin seeds

1 tsp,dry fenugreek leaves,powdered

1/2 cup milk or cream

1 tbs vegetable oil or ghee

coriander leaves, to garnish

salt, as needed

1/2 tsp turmeric powder

few fresh spices like cloves, cardamom and bay leaves

Directions

Cook carrots, potatoes, capsicum and cauliflower and keep aside.
Do not overcook. Heat 1 tbs oil in a pan and
saute poppy seeds, few raisins, few cashew nuts onions ,and tomatoes well and keep aside to cool, then grind to a smooth paste.

 Heat 1 tbs oil or ghee in a pan. To this add
cumin seeds, bay leaves, cloves and one cardamom.

When they splutter add remaining raisins, and cashew nuts.

To this  add ground paste, turmeric powder and chilli powder.

 Now  add cooked vegetables, powdered dry fenugreek leaves, salt
and freshly ground garam masala.

 To this add simmer for 5 to 10 minutes. Garnish with coriander leaves.
Serve with chapathi, Naan etc

cauliflower 65

Cauliflower/Gobi 65








Ingredients



2 cups cauliflower florets

1/2 cup besan(Chickpea flour)

2 tbs rice flour

1 tsp cumin seeds

1 tbs garlic, grated

1 tsp ginger, grated

1/2 tsp cumin powder

1/2 cup onions, chopped

1/2 cup capsicum chopped

salt, as needed

1/4 tsp red chilli powder

2 tbs chilli garli sauce

2 tbs dark soy sauce

coriander leaves to garnish

1 tbs vegetable oil

Method

Make a thin batter with besan, rice flour by adding salt and water.

Dip the cauliflower floretsto this batter and deep fry and set aside. Heat oil in a pan splutter cumin seeds.

To this add chopped garlics, green chillies, onions, bell peppers, saute well for few minutes .

Now add cumin powder, chilli powder,chilli garlic sauce, and soy sauce.

Add fried cauliflower florets and mix well, and saute in high flame for 2 minutes. Turn off the heat and garnish with coriander leaves.

CHILLI PANEER

Ingredients


Cottage cheese (paneer) 200 grams

Cornflour/ corn starch 4 tablespoons

Oil 2 tablespoon + to deep fry

Garlic, crushed 3-4 cloves

Green chillies, sliced 3-4

Onions, sliced 2 medium

Green capsicum, seeded and thick strips 1 large

Vegetable stock 1/2 cup

Salt to taste

White pepper powder 1/2 teaspoon

Soy sauce 2 tablespoons

Chilli sauce 1 tablespoon

MSG 1/4 teaspoon [optional]


Method

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.

Note: If  you are using readymade vegitable stock no need to add MSG

Royal Mutter Paneer

Butter 2Tbsp


Garlic paste 1tsp

Ginger paste 1tsp

Tomato 2 medium sized

Chilli powder 1/2 Tbsp

Tomato Sauce 2Tbsp

Green peas fresh 1cup

onion 2 big sliced

Cashew 10 soaked in water

jeera powder dry roasted 1/4tsp

garam masala powder 1/2tsp

kasturi methi 1/2tsp

Malai paneer cubed 2 cups

corriander leaves chopped 1Tbsp or more

Red food color optional

Fresh cream 1/2 cup



Heat butter in a kadai .Add ginger- garlic paste and saute till raw smell goes .Lower flame add chilli powder and saute a little.Puree the tomatos to smooth paste and add to the above.Add 2tbsp tomato sauce and heat on high flame stirring all the time till oil appears.Now add the peas and 1and 1/2 cups water and cook covered on low flame for 15 minutes till the peas are tender .

In separate pan saute the onion slices with little oil for a minute till the onion becomes a bit pale.Make a smooth paste of this onion and the cashew soaked in water.

Add this cashew onion paste to the peas which are now cooked.Mix well and cook for 5 minutes .Now add the jeera powder ,garam masala and kasturi methi and cook another 5 minutes.Add the salt as required and a little more because more things have to be added. Add the paneer and corriander leaves.Heat for 3-4 minutes .At this stage a few drops of red food color can be added if needed.switch off the flame and add fresh cream..Mix carefully so that paneer does not breakand keep covered for few minutes.

Excellent combination for naan and chappathi.Please don't fry the paneer it spoils the texture for this dish.. .Trust me its good.