Misal Pav

Ingredients

Ingredients :
For Curry / Cut/ Turry
1) 2 Big Onions sliced
2) 2 Cloves of Garlic
3) Whole Garam Masala
1) 6 Cloves
2) 6 Black Peppercorns
3) 1 inch Cinnamon stick
4) 1 Tomato chopped
5) 4 tsp Grated Coconuut
6) 1 tsp Red Chilli powder
7) 2 dried red chillies soaked in oil overnight
For Garnishing
1) Farsan / Hot mix
2) Onion finely chopped
3) Tomato finely chopped
4) Corriandar leaves
5) Matkichi bhaji ( refer my video)
6) Aloo sabji ( refer my video)
7) Poha


Method :
Curry
1) First Grind whole garam masala, soaked red chillies and garlic together in a blender.
2) Roast the coconut untill it gets light golden color.
3) Heat 2 tsp oil in a pan add crushed garlic and masala paste. Saute till nice aroma from the spices come out. After that add sliced onion and fry till it gets brown color.
4) Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind till it becomes smooth paste.
5) Heat 6 tsp oil in a pan. Add masala paste and fry till oil starts loosing out from the spices. Cover it with lid and cook for 7 mts.
6) After 7 mts add degi mirch and cook for another 3 to 4 mts.
7) Add water and salt and bring it to boil. Curry is ready now.
Garnishing
1) First spread the layer of matkichi bhaji, then aloo sabji followed by poha. Pour some curry over it.
2) Spread farsan over the mixture. Then onion, tomato and corriandar leaves.
3) Finally pour curry. Misal is ready now. Serve this with bread and extra curry.

Khasta kachori

Khasta Kachori (Chaat)



Ingredients:
1 cup maida (all-purpose flour)
1 tbsp rice flour
2 tbsps oil
enough cold water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground
1/4 cup urad dal, soak for 3 hrs, drain, lightly dry and coarsely ground
pinch of hing
1/4 tsp cumin pwd or crushed cumin seeds
1 tsp ginger-green chilli paste
1/2 tsp red chilli pwd
1/2 tsp coriander pwd or crushed coriander seeds
large pinch of amchur
large pinch of fennel pwd
pinch of garam masala
1 tbsp besan
1/2 tbsp oil
salt to taste
1 Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2 While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the kachori.
4 Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
5 Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process.
6 Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
7 Remove onto absorbent paper and serve warm along with a cup of chai.
Note:
Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation proces

Khasta kachori

Khasta Kachori (Chaat)



Ingredients:
1 cup maida (all-purpose flour)
1 tbsp rice flour
2 tbsps oil
enough cold water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground
1/4 cup urad dal, soak for 3 hrs, drain, lightly dry and coarsely ground
pinch of hing
1/4 tsp cumin pwd or crushed cumin seeds
1 tsp ginger-green chilli paste
1/2 tsp red chilli pwd
1/2 tsp coriander pwd or crushed coriander seeds
large pinch of amchur
large pinch of fennel pwd
pinch of garam masala
1 tbsp besan
1/2 tbsp oil
salt to taste
1 Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2 While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the kachori.
4 Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
5 Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process.
6 Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
7 Remove onto absorbent paper and serve warm along with a cup of chai.
Note:
Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation proces

Chettinad Style Chicken Curry

Chettinad Style Chicken Curry



Ingredients:
1 kg chicken, washed and cut into medium sized pieces
1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chillis
8 garlic flakes
1″ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil
1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:
Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.

Microwave paneer makhni easy to cook

Butter- 1 or 2 tbsp
GG paste - 1/2 tbsp
Whole garam masala - 1 tej patta, 3 clove, 2 cardamom , cinnaman big stick (other wise use cinnaman powder 1/2 tsp)
Tomotos - 2 (puree)
powderd kasturi methi for garnish
paneer- 1/2 cup
fresh cream -2 tbsp
pepper powder - 1tsp
salt to taste
lal mirchi powder for taste
turmaric
shah jeera- 1/4tsp
sugar -1tsp

Add butter in a microwave safe bowl put this bowl in microwave for 30 sec and then add whole garam masala and shah jeera, pepper powder and GG paste and cook in microwave about 3 mins and then remove from microwave stir well then add tomato puree and salt , turmaric, lal mirchi powder, sugar and stir well put lid on this bowl and cook in microwave for about 7 mins after 7 min remove from microwave stir well and some water and again put lid on top of the bowl cook about 3 mins and remove from microwave stir well add paneer and fresh cream and put this with out a lid cook for about 3 mins add kasturi methi powder and cook for a minit and this is ready to serve ...

it is very tasty dish it will goes with rice or roti ...

Besan Bhindi

Bhendi-400gms
Besan - 1/4 cup
Onions- 1 big or very small onions- 7
Oil- 4tbsp

Masala's

Turmeric-1/2tsp
salt- to taste
redchilli powder- to taste
amchur-1tsp
fennel powder-11/2tsp
dhaniya powder-1tsp
garam masala powder-1tsp
Jeera powder-11/2tsp



Add all masala's in bowl mix it well and cut bhendi edges and stuff these masala into slit bhendis And put all bhendi in a bowl and 2 tbsp oil into it then put kadai on gas add 2tbsp oil into kadai heat should be low then add onions keep those onions 2 mins and then add besan keep stir for one more minit then add stuffed bhendi in kadai stir all these once and put lid on to kadai and leave this for 2 mins and stir once keep doing this every 2 mins until bhendi cook and serve with ghee roti...

Kulfi

Ingredients:
Sweetened Condensed Milk - 14 oz -414ml
Evaporated Milk – 12 oz -355ml
Heavy Whipping Cream – 16 oz -473ml
Cool Whip Whipped Topping - 16 oz-473ml
Saffron (Kesar) – 1 big pinch
Sugar – 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
Method:
With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
Using an electric hand blender (or by hand), gently mix all ingredients together.
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Serves 20- 25
Tips:
Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.