PANEER MANCHURIAN

PANEER MANCHURIAN (Paneer Balls wrapped in Cornflour, & tossed in chinese sauce)

It's again one of the quicky veggie chinese recipe, which we order in our favorite Chinese Restaurant.This one's from my kitchen.. 

INGREDIENTS-

1. Mashed Paneer - 1/2 kg
2. Onion- 2 chopped
3. Ginger - 1 1/2 spoon chopped
4. Garlic - 10 cloves chopped
5. Green Chilli- 4 chopped
6. Garlic Powder- 1 tbsp
7. Soya Sauce- 2 tbsp
8. Red Chilli Sauce- 1 tbsp
9. Honey - 1 tbsp (Optional)
10. Cornflour- 1/2 cup Dry
11. Ajinomoto - 1/2 tsp
12. Water- 1 cup
13. Oil for cooking
14. Salt to taste

Serves - 2 to 3

PREPARATION -

Add 1 chopped onion, 1/2 spoon chopped ginger, 5 cloves chopped garlic,  2 Chopped Green Chillies, 1 tbsp garlic Powder and salt to the mashed Paneer and mix it well. Make fine balls of it and wrap them with dry cornflour and keep aside.
In a wok heat oil for deep frying these Paneer Balls. Fry them slowly on a low heat unless brown.
Stain the oil after they are fried and keep them separate.
Now in another pan add little oil (to make sauce). On a high flame add all the remaining ingredients. Chopped- Ginger, Garlic, Green Chillies & Onions. Fry them a bit and add soya sauce and red chilli sauce & Honey to it. saute it well. Now add the water and let it dry a bit. Add Ajinomoto to the sauce and sault if needed. Add the Paneer Bals in the sauce and toss them well.
Garnish it with fresh Parsley and serve hot. 


So here's a quick veggie delight for the Chinese Food Lovers.. 

Do write to me in case you like my recipe. 

Happy Cooking !!! :)

Stir Fried Noodles with Meat Balls

STIR- FRIED NOODLES WITH MEAT BALLS

Try this quick, yummy Chinese delicacy from my kitchen. Best served with Red Wine (or any other chilled drink you prefer).. ;)

INGREDIENTS -

1. Minced Meat - 250 gms
2. Noodle - 1 pkt Stir Fried Regular (You may also use Wonton Noodles )
3. Eggs - 2

4. Green Chillies - as per taste (5-8) chopped
5.. Ginger - Julienne (1/2 block) & Chopped (1/2 Block)
6. Garlic - (10-15 cloves) chopped
7. Capsicum - 1 Julienne
8. Onion - 2 Chopped
9. Soya Sauce - 4 tsp
10. Vinegar - 1 tsp

11. Cornflour - 1 cup
12. Ginger Garlic Paste- 1 tsp
13. Hoisin Sauce - 1/2 tsp
14. Chilli Sauce - 2 tsp
15. Stir Fried Sauce - 2 tsp
14. Honey - 1 tsp 
15. Ajinomoto- 1 tsp
16. Salt - to taste
17. Water 1 bowl for Boiling the Noodles & 1 cup for the sauce
18. Oil for cooking 

NOODLE PREPARATION -

Boil the noodles and keep them aside. Make In a deep wok heat oil, add remaining chopped ginger, garlic, green chillies, capsicum & onions and saute them well. Add the remaining Soya sauce, Chilli Sauce, Vinegar 1tsp & stir fried sauce and stir them well on a high flame. Now add these Noodles and toss them well in the sauce. In the same pan, make a little space and scramble the eggs in it and continue stirring the mixture. Now add Ajinomoto & little salt, mix it well in the noodles.  Noodles are done. :)

MEAT BALLS PREPARATION -

In the minced meat add chopped Ginger, Garlic, Onion, Salt and make fine Balls. Wrap them in Cornflour powder and keep aside. In a deep wok heat oil and fry these Meat balls. In another pan, take little oil and add chopped garlic, ginger, green chillies, Ginger Garlic paste 1 tsp and saute for few secs on a high flame.Now add, Soya Sauce 2 tsp , Hoisin sauce 1/2 tsp , Chilli Sauce 1 tsp, Honey 1 tsp, Ajinomoto 1/2 tsp and water to make the sauce (accordingly). Now add the meat balls and toss them in the sauce. Add salt if required. Meat Balls are ready. :)

Serve both together, and have a candle night dinner at home :) :)

Mawa Toffee

MAWA TOFFEE -

Try this sweet delicacy from my kitchen. Well there's never a specific reason or season to have sweet, still when Holi's around, you may love to serve your guests something new, besides "Gujiyas"!! So there you go---

INGREDIENTS -

1. Khoya - 200 gms
2. Jaggery (Gur)  - 1 big cube
3. Grated Coconut- 2 tsp
4. Dry Fruits (Cashews, Pistachios, Almonds, Raisins, Walnuts) - 100 gms mixture chopped
5. Maida Flour - 2 cups
6. Powdered Sugar- 1 tsp
7. Oil for cooking

 PREPARATION -

 Mixture-

In a deep pan, fry liquify the jaggery, and then add the khoya. cook on a low flame until the fat is absolutely gone from the khoya. Now add the grated coconut, and all the chopped dry fruits and mix well. Keep it aside. Misture is ready.

Toffee Wrap -
Add sugar powder to the Maida and make a soft dough. Now make long strips and stuff it with the khoya mixture. and shape it up.

In a deep pan heat cooking oil. Now fry these wraps on a low flame until they are crispy and brown.

Your quick sweet is ready to serve. You may serve it hot  or at room temperature. Both ways it tastes Yummy...

Do share your experience and have a safe Holi! 

Happy Cooking!! :) :)

Chiwrda Mixture

CHIWRA MIXTURE

It's Easy, Quick and Tasty. Please check out the recipe below -


INGREDIENTS-

1. Poha - 2 Bowls
2. Groundnut - 1 cup
3. Almonds - 1/2 cup
4. Cashews - 1/2 cup
5. Raisins - less than 1/2 cup
6. Dry Coconut - 2 tbsp julienne
7. Dry Red Chilli - 1 pc broken into pcs
8.Kari patta (Leaves) -  3-4
9. Fennel Seeds- a pinch
10. Fennel Powder - 1/2 tsp
11. Sev - 1 cup
12. Oil for Cooking - 3 tbsp (Do not add too much of oil to it)
13. Salt - to taste

PREPARATION -

Heat Oil in a wok/ kadhai. Add Fennel Seeds, dry red chilli pcs., kari patta and fry on a low flame for couple of secs. Now add Almonds, Cashews, Raisins, Dry coconut & Groundnuts. Fry these for 5 mins on a low flame. Add Poha to it, and mix them together while frying it, until the color changes to light brown. Now add Sev and Fennel powder to the mixture and again fry for 4 mins. Add Salt to this mixture and cool it down.

Serve it with Garam Chai (Hot Tea)  or Soft Drinks and Enjoy! 

:) :)

Dahi Vada

DAHI VADA -

Many serve it as a dessert, and many as snacks. 'Dahi Vada' is one of the known and much relished dish in North India. My Mom makes it the best, & I still remember, that I used to only relish it if it was from her kitchen. So, I tried my Mom's recipe.. Hope you guys like it .. :) 

INGREDIENTS -

1. Dhuli Urad Dal - 1 cup soaked over night
2. Dhuli Moong - 1 1/2 cup soaked overnight (Dhuli Moong should be always more in quantity than the Dhuli Urad)
3. Curd - 1 Kg finely blended
4. Sugar Powder - 2 tbsp
5. Salt - 1 tsp (to taste)
6. Roasted Dry Red Chilli - 1 for garnishing
7. Roasted Cumin seeds  - 1 tsp for garnishing
8. Roasted Fennel Seeds - 1 tsp for garnishing
9. Imli (Tamarind Sauce) - for garnishing
10. Dry fruits - 1 tsp

PREPARATION -

Blend both the soaked dals together in a blender to make a fine paste. Pour it in a bowl and add salt , and whisk it until it is fluffy (take a small amount of the batter in a spoon and drop it in water, if it floats your batter is ready to cook). Now add the dry fruits in the batter. Heat oil in a deep pan and pour the batter with a spoon or hand by giving it shape. Make several portions with the batter and keep frying them on a medium high low flame until they are golden brown. In another pan boil water. When water starts boiling drop these Vadas in it and let it soak in it for minimum half an hour.

Meanwhile, grind the roasted dry red chilli, Cumin seeds and Fennel seeds together to make a powder. In another bowl finely blend the Curd by adding salt and sugar to it according to taste.

Your Vadas when ready serve them to your guest with Curd mixture and garnish it with the grounded masala (spice) and Imli (Tamarind) sauce.

Do write to me if you liked this recipe and share your experience. Happy Cooking !!

Besan Ke Laddoo

BESAN KE LADDOO

It's easy to cook and tasty to eat. The best part about these laddoos are that, they could be stored for upto a month. Nice? Yes. We have known the traditional way of cooking Besan Ke Ladoo... I have given a little twist to it.. Find it below -

INGREDIENTS -

1. Besan - 1 Bowl
2. Butter - 50 gms
3. Sugar Powder - 1 cup
4. Grated Coconut - 1/2 cup
5. Dry Fruits (Cashew Nut, Almond, Raisin) - 1 tsp each (Cashews and Almonds chopped)
5. Cardamom Powder- 1 tsp
6. Kesar Flavor/ extract - 1 tsp

PREPARATION-

Dry roast the Besan in a pan on a low flame. After 5 minutes add the Butter in it (do not compromise on the butter -quantity) and keep on stirring it on a medium low flame till the Besan is golden brown in color. In between the stirring add the dry fruits, Sugar Powder, Grated Coconut, Cardamom Powder, and Kesar Flavor. When the Besan is cooked, you''ll start getting the aroma... Switch off the gas. Cool it a bit, and then start giving a Laddoo(Round) shape to the mixture. Store the laddoos in an air tight container and they are edible for a longer period.

Serve this sweet delicacy to the guests and share the sweetness. :) :)

Do write to me if you liked my "Besan Ke Laddo" recipe ...

Happy Cooking!!
 

Chicken Lollipop- Honey Tossed

CHICKEN LOLLIPOP- HONEY TOSSED

It's one of my must have snacks from the menu card of my favorite Restaurant, So I thought of making a replica of it , yes of course I am talking about the taste as well.. :) & well as I experiment all my recipes on my dear husband, so this one couldn't get missed out. Once he approved & said mmmmmmm to it, I immediately wanted to pen it down and share it with you guys... So here we go- 

INGREDIENTS -

1. Chicken Wings turned into Lollipop (You easily get it at the meat shop)- 8-10 pcs
2. Cornflour - 2 tbsp
3. Honey - 1 tbsp
4. Dark Soya Sauce - 1 tsp
5. Red Chilli Sauce- 1 tbsp
6. Ginger Garlic Paste - 1 tsp
7. Ginger chopped or crushed- 1 tbsp
8. Green Chillies Chopped - 2 tbsp
9. Garlic Powder - 1 tsp
10. Parsley - 1 tsp
11. Ajinomoto - 1 tbsp
12. Salt - to taste
13. Oil - for cooking
14. Water - less than 1/2 a cup

Serves - 3

PREPARATION-

In a deep bowl , coat the Chicken Lollipop with cornflour and salt. Now in a heated deep pan, deep fry these coated Chicken Lollipops on a medium high flame. Keep them flipping. When it turns crispy just take it out and let it strain on the tissue paper. Meanwhile, we'll make the sauce.
In a deep wok, heat  oil (3 tbsp). You may use the same oil in which you deep fried the Chicken Lollipops. Now add chopped/ crushed garlic to it, fry till it gives you the garlic aroma. Now add chopped green chillies, and ginger garlic paste. Saute on a medium high flame for few seconds and then add dark soya sauce, red chilli sauce, honey, garlic powder and ajinomoto and keep on stirring. Make sure it doesn't sticks to the wok. Add little salt (Be very careful with the sauce as Soya Sauce contains salt as well) and water and keep stirring. Now add these Chicken Lollipops to the sauce and flip it over. Keep on flipping until the sauce is beautifully coated on the lollipops. Switch off the gas. Garnish it with crushed Parsley and serve hot.

It's quick, easy and yummy :) Do try this recipe and please do share your experience.

Happy Cooking! :) :)
 

BUTTER CHICKEN- MURG MAKHANI

BUTTER CHICKEN - MURG MAKHANI

mmmmmm... As I write this recipe here, I am already getting mesmerized with the aroma coming out from my kitchen. Butter Chicken / Murg Makhani/ Murg Makkhanwala whatever you name it from the list, is a classic Punjabi delicacy. Same preparation of Chicken will always bore you, so I try to make it different every time... Well, here goes my recipe ----------- 
 

INGREDIENT-

1. Chicken - 1 kg
2. Cashew Nut Paste - about 10 Nuts
3.  Butter - 5 cubes
4. Cream - 1 tsp
5. Tomato- 2 big
6. Onion - 2 Big
7. Ginger - less than half
8. Garlic - 10- 15 cloves
9. Green Chilli - 4 big
10. Coriander Powder - 2 1/2 tsp
11. Cumin Powder - 21/2  tsp
12. Haldi- 1 tsp
13. Deghi Mirch - 1 1/2 tsp (you may also use Red Chilli Powder for making it more spicy)
14. Grounded Garam Masala - 1/2 tsp
15. Kasoori Methi - Dry 1/2 a small tsp 
16. Salt to taste
17. Water (if required)
18. Oil for Cooking (Use Mustard Oil)

PREPARATION 

Wash Chicken pieces and marinate it with Haldi 1/2 tsp , Coriander Powder 1/2 tsp , Cumin Powder 1/2 tsp, Deghi Mirch 1/2 , Salt 1 tsp(remember you have to use salt while cooking as well), 1 tsp mustard oil and keep it aside for 1/2 an hour in the fridge.

Make three pastes separately -

1. Ginger , Garlic and Onion Paste
2. TomatoPaste

3.  Cashew Nut Paste

In a Kadhai/pan heat oil. Let the smoke come out. now add Onion paste and start stirring so that it doesn't stick to the kadhai/pan. fry on a low flame for couple of minutes until it is light golden. Now add Cashew Nut paste and again  fry on a low flame for 5 mins. Now add the tomato paste, remaining coriander powder, cumin powder green chillies, Deghi mirch , salt, and 3 cubes of butter. Saute for few secs. and cover the lid. Let it cook on a low flame for 5- 10 mins, until the oil separates from it. Now add the marinated chicken peices into the bhuna masala, saute for 5 mins. and again add 1 cube of Butter to it. Cover the lid and let it cook for 20- 25 mins. on a low flame (check in between). Add water if required.

The Chicken is cooked now. Turn off the gas, add Garam Masala, Kasoori Methi and remaing 1 Cube of butter to it. Mix it well and cover it for 10 mins. 

Open the lid... mmmmmmmmmmm now can you smell the similar aroma that I wrote at the beginning of this post??? mmmmmm... Well .. what are you waiting for?  Top it with Fresh Cream & Serve it Hot with Naan, Tawa Roti, Butter Naan / Roti... :) :)

Till Then... Happy Cooking!!! :) :)

Keema - Kaleji

FUSION COOKING -----  KEEMA - KALEJI

This spicy aromatic dish is very famous & very common across India..Used to love it more in my childhood when Mom used to cook it with all her 'Spices of Love'... My husband relishes it like anything and can even have extra chapatis with it... So, I thought to change his after office mood... :) :)

INGREDIENTS -

1. Keema (Minced Meat) - 300gms (washed)
2. Meat Liver  - 500 gms. (washed)
3. Ginger - 1/2 tsp (Too much of ginger in food will make it bitter)
4. Garlic - 10 Cloves
5. Onion - 2 Big
6. Tomato - 2 (I generally prefer fresh tomatoes in my food, you may also add puree instead of fresh tomatoes)
7. Bay Leaves - 2 small broken into 4
8. Black Pepper - 4-5 (Many of us don't like black Pepper seeds so jus' grind it)
9. Cardamon Powder - 1/2 small tsp
10. Cinnamon Powder - 1/2 small tsp
11. Nut Meg Powder - 2 small pinches
12. Mace Powder - 1 small crushed
13. Haldi Powder - 1/2 small tsp
14. Red Chilli Powder - 1small tsp (I use Deghi Mirch for just coloring )
15. Cumin Powder - 1 big tsp
16. Coriander Powder - 1 big tsp
17. Green Chillies - 4 Big dark green (Skip it if you are using red chilli powder) (Green Chillies give extra flavor to the food and is healthy too)
18. Salt to taste
19. Mustard Oil - 3 big serving spoon (Meat always require a little more oil to cook & Mustard oil gives it an aromatic taste)
20. Water - 1/2 cup
21. Coriander Leaves- Chopped for garnishing
22. Lemon - 1 for serving

 Serves - 2-3 

PREPARATION -

Blend together - Onion, Garlic, Ginger, Black Pepper, Cardamon powder, Cinnamon powder, Nutmeg powder, Mace crushed. Blend the tomatoes separately. Now, in a pressure cooker heat Mustard oil. Add the bay leaves and the Onion paste and fry it till light golden brown. Now add the Tomato paste and again fry for 5-10 mins on a low flame. Now add, Haldi powder, Deghi Mirch (Red Chilli Powder) , Coriander Powder, & Cumin Powder. Fry it for 10- 15 mins on a low flame by continuously stirring it. Now add the washed Keema and the Kalegi  together and fry it along the paste for 20- 25 mins on a low flame by continuously stirring it. Add green chillies in between and keep on frying. After oil separates from it, add Water and and cook it till 4-5 whistles (give more whistles if required) .

Garnish it with chopped Coriander, Lemon slice and onion.. Best served with Paratha or Naan... or you may also have it as snacks (Make it dry in that case)

Please do cook it and do write to me, if you like my quick Keema Kaleji recipe.

HAPPY COOKING :) :)

Choco Coffee Pudding - Woman's Day Special

CHOCO - COFFEE PUDDING 
 
It's sweet, quick and easy ... so friends gift your special 'Woman' this love....

INGREDIENTS -

1. Milk - 1 cup
2. Cornflour - 1 tsp
3. Chocolate Bar- 1
4. Coffee Powder - 1 small tsp (just for the flavor)
5. Vanilla Essence - 4 drops
6. Egg - 1
7. Sugar Free - 1 Pouch of Natura
8. Butter - 1 full cube (you may also add melted butter)

PREPARATION - 

In a bowl beat the egg to a fine smoothie. Add milk, melted butter, sugar free, cornflour, vanilla essence/extract and beat it for at least 5 mins. In a deep preheated pan add the chocolate bar and let it melt, now add the coffee powder and stir for 30 secs on a low medium flame, till you get the fine dark chocolate color. Add less than 1/2 a cup of water if required. Now to it, ad the mixture, and bring it to boil. Keep stirring. As it comes to boil and becomes thick switch off the gas.

Pour it in a serving bowl and keep it in the refrigerator for 1 hour. Serve it with fresh home made cream. ( http://nupurbhattacharya.blogspot.in/2014/02/home-made-whipped-cream.html )

Delight your lovely Women with this quick and sweet recipe. Happy Women's Day & Happy Cooking. :) :) :) :) 

Flavored Oats - Women's Day Special

FLAVORED OATS

Women are sweet ,sensitive and full of fragrance. So, on this Women's Day I dedicate this sweet recipe to all the Women who love to have healthy food with lot of flavor.  :) :) 

INGREDIENTS -

1. Oats - 2 tbsp
2. Milk - 1/2 Cup
3. Nut Meg Powder - 2 pinches
4. Cardamom Powder - 2 pinches
5. Sugar / Sugar Free Powder- (According to your taste)
7. Vanilla Extract - 3 drops
6. Gems / Colored chocolate pebbles - for decoration

Serves - 1

PREPARATION -

In a pan boil the milk on a medium low flame and add 2 tbsp of Oats and let it cook for 5 mins. while you keep on stirring it. Add, nut meg powder, cardamom powder, sugar or sugar free powder, vanilla extract/ essence and keep on stirring it until it's thick.

Now switch off the gas, pour it in a container and let it cool in the refrigerator for 30 mins.

Now decorate it with Gems or any colored & flavored chocolate and serve ...

Happy Women's Day ! :)