Friday, June 23, 2017

Gobhi Paratha

Ingredients

1. Cauliflower 2 cup (grated)
2. Wheat flour 2 cups
3. Salt to taste
4. Turmeric 1 tsp
5. Curry powder 2 tsp
6. Coriander powder 2 tsp
7. Cumin Powder 2 tsp
8. Asafoetida (hing) 2 pinch
9. Onion 1/2 cup (grated)
10. Ginger 1 tsp (grated)
11. Green chili 2 (grated)
12. Cooking oil (as required)
13. Cumin seed 1 tsp

Preparation

1. First make the filling for paratha. In a pan take 1 tbs of oil,  add cumin seed, when it crackles add grated green chili, grated onion saute for 2 minutes then add grated ginger, saute for one more minute. 
2. Now add grated cabbage, cook for 3-4 minutes, add salt to taste, turmeric powder, curry powder and coriander powder cook for 2 more minutes. The stuffing is ready, keep it aside.
3. To make the paratha, in a bowl take wheat flour add asafoetida, salt to taste, cumin powder and 1 tsp of oil. Knead it to make soft dough. Cover and keep it aside for 15-20 minutes.
4. Make round balls out of dough, take a ball press it between two palms to make it flat, now stuff the cabbage filling in the dough and close it using your thumb and palm to make a ball.
5. Using a rolling pin roll the ball to round and flat paratha.
6. On skillet put the paratha and cook it from both the sides. Add 2 tsp of oil and cook it nicely.
7. Take it out and serve hot with butter, or pickle, or sweet curd.

Thursday, June 22, 2017

Paneer 65

Ingredients

1. Paneer (Cottage cheese) 200 grams (cut into cubes)
2. All purpose flour(maida) 4 tbs
3. Corn starch 4 tbs
4. Salt to taste
5. Paprika 2 tsp
6. Black pepper powder 2 tsp
7. Onion 1/2 cup (cut into diced)
8. Capsicum 1/2 cup (cut into diced)
9. Cabbage 1/2 cup (cut into diced)
10. Green chili 2
11. Curry leaves 6-7
12. Tomato chili sauce 2 tbs
13. Soy sauce 1 tsp
14. Cooking oil (for shallow frying)

Preparation

1. First make the paneer fritters, for that take the paneer cubes in a bowl add all purpose flour, corn starch, salt to taste, paprika and black pepper powder, mix them all together, keep them aside.
2. In a pan take oil for shallow frying, fry the paneer from both the sides and keep them aside.
3. In a pan take 2 tbs of oil, add green chili and onion saute them for a minute, now add the curry leaves and then capsicum and cabbage, saute them all for 2-3 minutes on a high flame.
4. Put the fried paneer(cottage cheese fritters) and saute for couple of seconds.
5. Add tomato chili sauce, soy sauce and a tbs of water, cook for 2-3 minutes, till its completely dry.
6. Serve hot with paratha or naan. 

Paneer pakora (cottage cheese fritters)

Ingredients

1. Paneer(cottage cheese) 200 grams (cut into cubes)
2. Ginger paste 2 tsp
3. Garlic paste 2 tsp
4. Salt to taste 
5. Turmeric powder 1 tsp
6. Red chili powder 2 tsp (kasmiri)
7. All purpose flour 1/2 cup (maida)
8. Corn starch 2 tbs
9. Cooking oil (for frying)

Preparation

1. Take the paneer(cottage cheese) cubes in a bowl add all purpose flour, corn starch, ginger and garlic paste, salt to taste, turmeric powder and red chilli powder (use kasmiri red chili powder for color or paprika powder)
2. Now in a pan take oil for frying (you can deep fry or  shallow fry the fritters)   
3. Fry the paneer(cottage cheese) from both the sides till they are cooked.
4. Serve them hot with your choice of sauce or chutney.

Wednesday, June 21, 2017

Achari fish tikka (Tilapia fish)

Ingredients

1. Tilapia fish(boneless) 300 grams cut into cubes.
2. Onion paste 1 tbs 
3. Ginger paste 1 tbs
4. Garlic paste 1 tbs
5. Green chili paste 1 tbs
6. Curd 2 tbs
7. Salt 1/2 tsp
8. Turmeric powder 1 tsp
9. Coriander powder 2 tsp
10. Black cumin seed(kalonji) 1 tsp
11. Fennel seed 1 tsp
12. Mustard seed 1 tsp
13. Fenugreek seed 1 tsp
14. Cumin seed 1 tsp
15. Mustard oil 1 tbs
16. Black salt 1 tsp

Preparation

1. Wash the fish, add half tsp salt and turmeric powder mix and keep it aside.
2. Meanwhile mild roast black cumin powder, fennel seed, mustard seed, fenugreek seed and cumin seed. Powder it.
3. Now take the fish, add ginger garlic paste, onion paste, green chili paste, curd, coriander powder, black salt and the dry seed powder. 
4. Warm the mustard oil and add to the fish and other ingredients, mix them all together nicely. Cover it freeze it for 2-4 hours before baking.
5. Take a baking tray and place the marinated fish or use skewer. Now bake it on 400 degree fahrenheit for 25 to 30 minutes. 
6. Turn off the oven and wait for 15 more minutes. Serve hot with onions and chutney.

Sunday, June 18, 2017

Tandoori Chicken | Oven baked chicken | Baked chicken leg piece

Schezwan egg fried rice

Ingredients

1. Basmati Rice 2 cup (cooked)
2. Onion 1/2 cup cut into slices
3. Cabbage 1/2 cup cut into strips
4. Green pepper 1/2 cup cut into strips
5. Schezwan sauce 1/2 cup
6. Salt to taste
7. Black pepper powder 2 tsp
8. Eggs 3
9. Cooking oil 2 tbs
10. Coriander leaves

Preparation

1. In a deep pan take 1/2 tsp of oil, crack eggs, add salt to taste and a pinch of black pepper powder. Scramble the eggs and keep it aside.
2. Now in the same pan take 1 & 1/2 tbs of oil, add onion fry them to golden brown, add the cabbage and green bell peppers, fry them for couple of minutes.
3. Add salt to taste, sprinkle black pepper powder and the cooked rice. fry for couple of more minutes.
4. Pour the schezwan sauce and the scrambled eggs, cook for 2 minutes on high flame.
5. Garnish with coriander leaves and serve hot.