Matar Malai Curry

Matar Malai Curry

Ingredients (for 4-5 servings)

• 2 cup Green peas (boiled)
• 1 cup onion (finely chopped)
• 1 cup tomato (finely chopped)
• 1 tbsp ginger garlic (finely chopped or grated)
• 3 tbsp ghee or oil
• 1 cup fresh cream
• 1 tsp cumin seeds
• 1 tsp coriander powder
• salt to taste
• 1 tsp Red chilli powder
• 1 tsp garam masala
• ½ tsp cinnamon powder
• ½ tsp turmeric powder
• 1 tbsp coriander leaves (chopped)

Method (How to make restaurant style matar malai at home)

• Put refined oil or ghee in a pan. Add cumin seeds and sauté for few seconds, add chopped onion and sauté till light brown on low flame.
• Add chopped garlic and ginger pieces into it.
• When they turn pink in colour, add chopped tomato and coriander powder, cinnamon powder and turmeric powder in it and cook it for another 10 minutes.
• Then add salte, red chilli powder and garam masala into it.
• Then add milk and malai into it.
• Cook for  4-5 min, add boiled green peas into it and cover the pan, cook for 10-15 min, or till done.
• Matar malai is ready to serve garnish with fresh coriander leaves and serve with paratha or roti.

Gobhi Butter Masala

Gobhi Butter Masala

Ingredients (for 4-5 servings)

• 1 medium size Cauliflower (big pieces)
• 2-3 medium size Onions
• 15-18 Cashew nuts (soaked and make paste)
• Salt as per taste
• 3 tbsp Butter
• 6-7 tomatoes (red apple tomato)
• 1 tsp Sugar
• 2 green cardamom
• 3-4 Cloves
• 1 inch Cinnamon stick
• 1-2 Bay leaf
• 1 tsp Ginger garlic (chopped)
• 1 tbsp Kasuri methi
• 2 tbsp Oil
• ½ tsp garam masala powder
• ¼ tsp turmeric powder
• ½ cup fresh cream
• 1 tbsp fresh coriander leaves (chopped)

Method (How to make restaurant style gobhi butter masala at home)

• Cut and cleaned cauliflower florets, boil water in a deep pan add pinch of salt and turmeric powder. Add cauliflower in boiling water and immediately remove from the flame and leave it for about 5 minutes in the hot water. Drain the water and keep the cauliflower aside.
• Heat 1 tbsp oil in a pan, add cinnamon, green cardamom, cloves and bay leaf to this. Add chopped onion, ginger, garlic and salt and saute till light brown. Add the chopped tomatoes and cook till soft.
• Remove from flame and let it cool. Grind this to a fine paste adding soaked cashew nuts.
• Heat 3 tbsp butter and 1 tbsp oil in a pan over low flame, add red chili powder and mix till a nice aroma appear. Add the ground paste to this and saute till the raw smell disappear and oil appears on top. Add 1 cup water to this and bring to boil.
• Add the cauliflower florets, garam masala, and sugar  and cook for about 6 – 8 minutes, or till the cauliflower is cooked.
• Add kasoori methi, coriander leaves and fresh cream and combine well. Top it with 1 tsp butter and remove from flame.
• Serve hot with chapathi or naan.

Paneer Tikka Masala

Paneer Tikka Masala

Ingredients (for 3-4 servings)

For tikka

• 200 gram fresh paneer (1 inch cube)
• 1 large capsicum (1 inch cubes)
• 1 large Onion (cut and removed layers)

For marination

• 1 tbsp rosted gram flour
• 1 tsp ginger garlic paste
• 1 tsp kashmeeri red chilli powder
• ¼ tsp kasoori methi powder
• 1 tbsp vegetable oil
• Salt as per taste
• 2 tbsp hung curd
• 2 tbsp oil for shallow frying paneer
• ½ tsp garam masala
• ½ tsp coriander powder

For gravy

• 1 large onion (roughly chopped)
• 1 cup tomato puree
• 1 tsp ginger garlic paste
• 1 tbsp cashew paste
• 1 tsp coriander powder
• 1 tsp kashmeeri red chilli powder
• 3 tbsp oil
• ¼ tsp turmeric powder
• Salt as per taste
• 1 tbsp fresh cream
• 1 tsp sugar
• ½ tsp garam masala
• 1 tbsp coriander leaves (for garnishing)

Method (How to make paneer tikka masala at home)

• Mix all tikka ingredients except paneer, capsicum and onion and mix well.
• Add paneer, capsicum and onion and mix well, keep aside for marination for ½ an hour.
• Heat oil in a non stick pan and add paneer and shallow fry paneer from all side. Add capsicum and onion and fry from all sides.
• For gravy
• Heat oil in a pan fry onion paste till light brown, add ginger garlic paste and fry till raw smell gone.
• Add all dry spice and tomato puree and fry till oil separate from the pan.
• Add cashew paste and fresh cream and add half cup water, sugar  and garam masala cook till one boil.
• Add fry paneer and vegetables and mix well.
• Cook for few minutes and switch off the gas.
• Garnish with fresh coriander leaves and serve hot with nan or with chapatti.

Batata Vada

Batata Vada

Ingredients

For outer coating

• 1 cup Gram Flour
• ¼  tsp Turmeric powder
• ½ tsp Red Chili powder
• Salt  as per taste

For stuffing

• 4-5 medium size potatoes  ( boiled and mashed )
• Oil for deep frying
• 2-3 Green chilli (finely chopped)
• 2 pinch asafoetida
• ½ tsp mustard seeds
• 1 tsp grated ginger
• 1 tsp Garlic paste
• 8-10 Curry Leaves
• 1/8 tsp Turmeric powder
• 2 tbsp Coriander leaves (finely chopped)
• 2 tsp Oil
• 1 tsp lemon juice
• Salt as per taste

Method (How to make Batata Vada at home)

For the outer batter

• In a bowl add gram flour, turmeric powder, red chilli powder  and salt.
• Add water to make a slightly thick batter.

For the stuffing

• Heat oil in deep non-stick pan add mustard seeds and asafoetida sauté for few seconds.
• Add chopped curry leaves, green chillies, ginger and garlic and sauté till raw smell gone.
• Add turmeric powder and boiled and mashed potatoes and cook for a minute on a low flame.
• Add coriander leaves and lemon juice, mix well. Switch off the flame and allow the mixture to cool down completely.
• Make equal sized round balls of the potato mixture.

To make the Batata vadas

• Heat oil for deep frying the vada.
• Dip each ball in the gram flour batter to coat them evenly.
• Deep fry until golden brown in colour from all sides.
• Serve hot with Dry Red chutney or coriander chutney and with green chillies.

Fresh Coconut khoya burfi - Nariyal Mawa Burfi

Fresh Coconut khoya burfi - Nariyal Mawa Burfi

Ingredients

• 1 small size fresh coconut

• 100 gram khoya

• ¾ cup sugar

• ½ tsp cardamom powder

Method(How to make fresh coconut and mawa burfi)

• Break the fresh coconut, discard water and remove the meat of coconut.
• Make the fine powder with fresh coconut.
• Add sugar and ¼ cup water and boil till one thread consistency syrup.
• Add khoya and mix well.
• Add coconut and cardamom powder and cook till mixture leaves pan and burfi consistency.
• Grease one try with ghee and pour mixture in the try, spread evenly.
• Let it to cool down completely and cut into square pieces.
• Serve tasty coconut khoya burfi.

Dosa Pizza

Dosa Pizza

Ingredients (for 4-5 dosa pizza)

• 2 cup Idly Dosa Batter          
• 1 small Onion (finally chopped)
• 1 small Tomato            (finally chopped)
• 1 small Green Capsicum (finally chopped)
• 2 tbsp sweet Corn (boiled)
• 2 tbsp Carrot (finally chopped)
• 2 tbsp Chilli Sauce
• 2 tbsp Tomato Sauce
• 1 tsp Freshly ground black Pepper
• ½ cup Grated Cheese
• 2-3 tbsp Oil

Method  (How to make Pizza Dosa at home)

• Mix all chopped vegetables.
• Heat a tawa and grease it with little oil. Pour a full ladle of batter and spread it to a thick dosa. Do not spread it thin.
• Spread chilli sauce and tomato sauce on the dosa and spread chopped vegetables on top of the spread batter. Sprinkle pepper powder on top of the topping.
• Add some  grated cheese to the top of the dosa and cover the tawa with a lid and keep the flame low and allow the dosa to cook
• After couple of minutes, when we open the lid, we can see the cheese has nicely melted and the vegetables would have been nicely cooked and incorporated with the dosa.
• Remove the dosa from the tawa by using a spatula. Cut the dosa into the piece.
• The Pizza Dosa is now ready to serve. Serve with Tomato ketchup.

Chocolate Burfi

Chocolate Burfi

Ingredients (for 12-15 pieces)

• 200 gram Khoya
• 2 tbsp cocoa powder
• ½ cup sugar
• 1/8 tsp green cardamom powder
• 1 tbsp chopped cashew nuts or chopped pistachios

Method (How to make chocolate burfi at home)

• Cook the khoya and sugar together in a large non-stick kadhai on low heat, stirring continuously till the sugar dissolves and the khoya starts to melt.
• Stir continuously, till the mixture thickens and begins to leave the sides of the kadhai. Add the cardamom powder and mix well. Switch off the flame.
• Add cocoa powder, cardamom powder and half of the chopped nuts into the mixture and mix well.
• Transfer the mixture onto a greased  tray or thali and spread it evenly. Spread remaining chopped nut over it and press with spatula.
• Leave it for 1 hr. to cool down in room temperature and set.
• Cut into squares or diamonds pieces and serve.

Instant Karonda Pickle

Instant Karonda Pickle

Ingredients

• 200 gm Karonda (cut  into halved)
• 1 tsp nigella seeds
• 1 tsp fennel seeds
• 1 tsp carom seeds
• 1 tsp fenugreek seeds
• 1/8 tsp asafoetida  
• 1 tbsp turmeric powder
• 1 tbsp red chilly powder
• 2 tsp mustard seeds powder
• 1 tbsp salt
• ½ cup mustard oil

Method (How to make karonda pickle at home)

• Heat a pan and dry roast nigella seeds, carom seeds, fenugreek seeds and fennel seeds till colour change, and get nice aroma. When cool down make coarse powder.
• Now heat mustard oil in a pan till smoke come.
• Mix salt, turmeric, and red chilly powder in to the Karonda and mix well.
• Add grinded spice into it and mix well. Add asafoetida into the oil and switch off the flame add chopped karonda into the oil and and mix well.
• When cool down keep in the air tight jar. Instant karonda pickle is ready. Use with in 8-10 day or keep inside the fridge and use for a month.

Sweet and Sour Red Pumpkin Curry

Sweet and Sour Red Pumpkin Curry

Ingredients

• 500 gms red pumpkin (kaddu)
• 1 tbsp mustard cup oil
• 1/8 tsp asafoetida (hing)
• 1 tsp crushed fenugreek seeds
• 1 tbsp ginger (grated)
• 3 to 4 whole dry red chillies
• salt to taste
• ½  tsp turmeric powder
• 1 tsp chilli powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tbsp sugar
• 1 tsp dry mango powder
• 1 tbsp chopped coriander for garnishing
• 2 tbsp mint leaves chopped

Method (How to make sweet and sour red pumpkin curry)

• Peel, deseed and chop the pumpkin into 2 to 3 cm cubes. Keep aside.
• Heat the oil in a kadahi and add the asafoetida, fenugreek.
• When the seeds crackle, add the ginger and the whole red chillies and sauté till colour change.
• Add the pumpkin and saute on a high flame till it looks glossy.
• Add salt, turmeric, garam masala, coriander powder, chilli powder and half cup water, mix well and cook on a slow flame for 8 to 10 minutes or till it become soft and mashed. 
• Add the sugar and dry mango powder and half of the mint leaves, mix well and cook for 2-3 minutes.
• Garnish with chopped coriander and mint leaves.
• Serve hot with poori or paratha.

Bedmi Puri (Bedhai)

Bedmi Puri (Bedhai)

Ingredients(for 2-3 servings)

• 1/4 cup skinless urad dal
• 1 ½ cup whole wheat flour
• 1 tbsp fennel seed powder (crushed)
• 1 tbsp coriander powder
• 1/8 tsp asafoetida
• 1/4 tsp dry ginger powder (sonth)
• 1/2 tsp red chili powder
• Salt as per taste
• ½ cup coriander leaves (nicely chopped)
• 2 tbsp oil
• Oil to fry

Method (How to make bedmi puri at home)

• Wash and soak urad dal in the water for 6-8 hour.
• Drain the water and coarsely blend dal into a thick paste, using little water.
• In a big bowl add wheat flour and other spices and mix well.
• Add the dal paste to the flour and form into a soft dough using some water as needed.
• Add one tbsp of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit for half an hour or more.
• Apply oil on your palm and knead the dough again and divide into 12-15 equal parts. Oil palm again and roll the eight parts into smooth balls.
• Oil the rolling pin and rolling surface. Roll the balls gently into 5-6 inch circles.
• Heat oil in deep kadhai or pan over medium to high heat and Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook till golden and crispy from both sides.
• Take the puri out from the oil and place them on paper towels to absorb the excess oil. Repeat the process for remaining puries.
• Serve hot bedmi puri with sweet pumkin curry, or sonth ki chutney.