Wednesday, 10 June 2015

paneer capsicum stir fry drft edt









This very simple yet amazingly tasty dish will be loved by all . It has less oil and loads of nutrition . Children love this not so spicy dish inspite of addition of capsicum in it .






Ingredients :


250 gm .......................paneer cubes ( cottage cheese )
250 gm ......................capsicum ( deseeded and cubed)
2 ...............................onions ( chopped)
1/2 tsp......................garam masala powder ( cloves, cinnamon and cardamom )
1/2 tsp......................pepper powder ( optional )
2 tbsp.......................fresh cream
1/2 tsp.......................sugar
1 tbsp........................ghee / butter
salt


Method :


In ghee saute onions till translucent .

Add capsicum and cook for 2 to 3 minutes but keep them crisp.

Now add all the masalas and stir fry for 1 minute.

In the end add paneer and gently mix everything .

Take care not to bread the paneer cubes.

Cover the pan with lid and cook for just 2 minutes.

Add cream and switch off the gas .

Serve warm with rotis.

Thursday, 4 June 2015

Bajrichi bhakri


Cereals like bajri , nachni and jowar have less starch in them and hence cannot be easily rolled out into rotis.

But they are rich in iron, calcium and hence need to be regularly added to our diet. Its better to have such bhakries atleast twice a week it not daily .

 I have made these bhakris in a similar way we make rice bhakris i.e by steaming the flour in hot water.

When bajra, nachni and jowar flour is steamed like this it helps in formation of gluten which makes them sticky and helps in rolling the rotis easily.









Ingredients :

4 cups ........................Bajri flour
4 cups ......................water
1 tbsp........................ghee
salt



Method :

Heat the water with salt and 1 tbsp ghee.

When it starts boiling add the flour and immediately start stirring it.

All the flour should be properly mixed with water.

Cover the pan with lid for 2 to 3 minutes.

Then again stir it nicely and put off the gas.

After about 1/2 an hour knead the dough when the mixture is still warm.

Make balls and roll like chapatis .

Roast them on tawa and serve with ghee or butter along with any dish of your choice.


Note :

If the mixture becomes cold it will be difficult to knead the dough and also wont be able to roll the rotis , they will start breaking due to dryness.



Sunday, 31 May 2015

Mutton Saagwala


Today made this lovely Saagwaala Mutton . Spinach and Methi leaves impart a wonderful flavor to the mutton pieces . You can marinate well in advance if you have enough time in hand . This not only makes the mutton tender but the flavor of the marinade is completely absorbed by the pieces . This yummy dish goes equally well with naan or pulav .







Ingredients :


1/2 kg ........................mutton pieces ( lamb)
2 bunches .....................spinach
1 cup ..........................fresh methi leaves ( 1 tbsp dry kasuri methi will do)
4 tbsp..........................ginger garlic paste
1 tbsp..........................green chilly paste
1 tbsp.........................turmeric powder
2 tsbp.........................garam masala ( nutmeg, cardamom, cinnamon, cumin, pepper )
2 big ..........................onions chopped
4 tbsp.........................oil
salt



Method :


Clean wash and cut the lamb pieces into medium size.

Clean the spinach and use the leaves as well as stems if tender.

Pick the methi if using a fresh bunch.

If using dry kasuri methi wash it thoroughly to remove any unwanted particles.

Now marinate mutton with both the pastes , salt and all dry masalas for 2 to 3 hours.

Pressure cook it for 25 to 30 minutes or till well cooked and soft.

Also boil spinach and methi in just enough boiling water for only 5 minutes .

Drain and retain the water in which you boil spinach.

Grind spinach and methi and keep aside.

In a pan heat oil and stir fry onions till golden .

Add cooked mutton and saute till water evaporates and oil is separated.

Take out the mutton in a bowl.

Now in a same pan saute ground spinach again till almost dry and oil starts separating.

Now add mutton and just little spinach water if needed.

Cook well and serve hot along with onions and lemon wedges.









Tip :


Heat the coal directly on the gas flame till read hot .

In a small steel bowl keep this hot coal in a small steel bowl .

Keep this bowl in the vesssel having mutton.

Pour a tbsp of oil on it and immediately cover the lid tightly.

This imparts a lovely tandoori aroma to the dish .









Friday, 22 May 2015

Kashmiri Chicken Kalia


This is an authentic Kashmiri dish . The gravy is thin but very tasty. Kashmiris usually make this Chicken Kalia for functions and special occasions .


Enjoy it with pulav or naan.








Ingredients :


1 kg ...................Chicken pieces ( with bones)
1 tbsp................. turmeric powder
2 / 3 tbsp.............chilli powder
5 / 6 ..................cloves
2 / 3 ................ cinnamon pieces
2 /3 .................bay leaves
1 cup ................curd ( beat well )
4 / 5 ................. cardamoms
2 ......................big masala cardamoms ( moti elaichi )
5 / 6 tbsp  ........oil
salt

To be ground to paste :

2 ........................ onions
2 tbsp .................fennel seeds
2 inch..................ginger
1/2 tsp.................cumin seeds
1 tbsp..................coriander seeds
1/2 tsp................. pepper seeds
2 / 3  ..................cloves
2 / 3 ...................cardamoms
1/2 inch .............cinnamon



Method :


Clean and wash the chicken very well.

Cut it into medium sized pieces.

Marinate the pieces with salt , turmeric and chilly powder and keep for at least 1 hour.

Now grind all the ingredients given in the list .

In a pan heat oil and add cloves, cinnamon, bay leaves and both  type cardamoms .

Now add the ground onion paste and saute for 10/ 15 minutes .

Saute till the raw smell of masala disappears and oil starts separating .

Now add marinated chicken pieces, stir well and cook for 10 minutes.

Add the curd and very little water if necessary .

Cover the lid and cook on slow flame till chicken is fully cooked.

Serve hot with kashmiri pulav or naan .