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Peanut pakora

Preparation timing 20 minutes

Ingredients:

• Peanut - 200 gm

• Gram flour (Besan) - 1/3 cup

• Rice flour - 2 tbsp

• Corn flour - 1 tbsp

• Turmeric powder - 1 tsp

• Red chilly powder - 1/2 tsp

• Hing - 1 pinch

• Ginger garlic paste - 1 tbsp

• Baking soda - 1/2 tsp

• Water - 4 tbsp

• Salt - 1 tsp

• Oil for deep frying

Direction:

• Firstly take a large mixing bowl and add 1/3 cup of gram flour , 2 tbsp of rice flour and 1 tbsp of corn flour mix well with the help of a spoon.

• Additionally add 1 tsp of turmeric powder , 1/2 tsp of red chilly powder , 1 tsp of ginger garlic paste , 1/2 tsp of baking soda  and a pinch of hing combine all the ingredients well.

• Further add 200 gm of peanut and mix well.

• Then add 4 tbsp of water and combined the mixture really well.

• Heat sufficient oil in a kadai and deep fry the peanut mixture on low to medium flame till golden brown and crisp.

• Do not fry the peanuts on a high flame.

• When the peanuts turn brow and crisp take them out from the hot oil and keep it in a paper towel to absorb extra oil from it.

• Before serving sprinkle chaat masala and red chilly powder ( as desire ) on the peanuts and mix well.

• Now peanut pakora is ready.

~Happy Cooking~

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Gujrati potato fry

Preparation timing 20 - 30 minutes

Ingredients:

• Potatoes - 4 medium size

• Curry leaves - 8 to 10

• Fresh coriander leaves - 1 tbsp

• Cumin seeds - 1 tsp

• Fenugreek - 4 to 5

• Mustard seeds - 1/2 tsp

• Sesame seeds - 1/2 tsp

• Coriander powder - 1 tsp 

• Cumin powder - 1/2 tsp

• Red chilly powder - 1/2 tsp

• Turmeric powder - 1/2 tsp

• Oil - 2 tbsp

• Salt to taste

Direction:

• Firstly  peel the potatoes properly and cut them in small cubes.

• Take a large mixing bowl and put the potatoes cubes and add 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of red chilly powder, 1/2 tsp of turmeric powder and mix all the ingredients nicely.

• Heat 2 tbsp of oil in a kadai and temper the oil with 1/2 tsp of mustard seed, 1 tsp of cumin seeds, 4 to 5 fenugreek and 8 to 10 curry leaves.

• Then coat the potato mixture with tempered oil and add salt and cover the pan and for 10 minutes. Stire occasionally.

• Cook the potatoes till become soften.

• Open the lid and check if the potatoes are properly cooked then add 1/2 tsp of roasted sesame seeds and sprinkle some chopped coriander leaves.

• Now the Gujrati potato fry is ready to serve.

~Happy cooking~

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Mattar Paneer (without onion & garlic)

Preparation timing 35 minutes

Ingredients:

• Paneer - 200 gms

• Mattar / green peas (frozen) - 1/2 cup or 75 gms

• Ginger - 1 inch ( roughly chopped)

• Tomato - 3 medium size ( chopped)

• Green chilly - 2 slit

• Cashew nuts - 10 to 12 

• Melon seeds - 1 tbsp

• Cumin seeds - 1 tsp

• Kashmiri red chilly powder - 1 tsp

• Turmeric powder - 1 tsp

• Kitchen king masala - 1 tsp

• Coriander powder - 1 tsp

• Garam masla powder - 1/4 tsp

• Kasuri methi - 1/2 tsp (crushed)

• Ghee - 1 tbsp

• Oil - 4 tbsp

• Sugar - a hint

• Salt to taste

Direction:

• Firstly take a blending jar and put 3 chopped tomato, 1 inch ginger and 2 green chilly and make a smooth puree of it and transfer it into a small bowl.

• Soak cashew nuts and melon seeds for about 15 minutes in normal water.

• Then cut the paneer pieces into small cubes.

• Heat 4 tbsp of oil in a pan and fry the paneer cubes till golden brown in colour.

• When the paneer cubes trurns golden brown take them out from hot oil and keep aside.

•  In the same oil add 1 tsp of red chilly powder and 1 tsp of turmeric powder saute for 5 seconds.

• Further add 1 tsp of cumin seeds fry it till cumin seeds looks little darker in colour, dark brown colour of cumin seeds gives you good taste to the gravy.

• Then add the puree which you have already made  and saute it.

• Additionally add 1 tsp of kitchen king masala and 1 tsp of  coriander powder , a hint of sugar and salt to taste.

• Cover the pan and cook the mixture for 15 minutes till oil get separated from the gravy.

• In the mean while take a blending jar and make a smooth paste of soaked cashew nuts and melon seeds.

• Open the the lid and check if the oil is separated from the gravy then add cashew nuts and melon  puree and 1 cup of water and mix it well.

• Then add 1/2 cup of green peas again cover the pan and cook it for another 2 to 3 minutes.

• Then add fried paneer , 1/4 tsp of garam masala and crushed kasuri methi (dried fenugreek leaves) saute it for another 1 minute.

• Turn off the flame and sprinkle some chopped coriander leaves and Mattar paneer is ready to be served.

~Happy Cooking~

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Atta Laddu / Wheat flour Laddu

Preparation timing 20 - 30 minutes

Ingredients:

• Atta ( wheat flour) - 1 cup

• Ghee ( clarified butter) - 1/3 cup

• Powder sugar - 1/2 cup

• Cardamom powder - 1/2 tsp

• Cashew nuts - 10 - 12 (chopped)

Direction:

• Firstly heat 1/3 cup of ghee in a pan.

• Then add 1 cup of wheat flour and combined the atta ( wheat flour) and ghee properly.

• Stire the mixture in low medium flame continously for 10 to 15 minutes or until the colour of the atta (wheat flour) turns brown.

• Keep stirring till the atta ( wheat flour) smells aromatic.

• when the colour of  atta ( wheat flour) turns golden brown in colour turn off the flame and transfer it to another bowl and let the mixture cool down completely.

• When the atta ( wheat flour) mixture is cool down completely add 1/2 of powder sugar and 1/2 tsp of cardamom powder and chopped cashew nuts.

• Mix sugar and cashew nuts really well.

• Take a handful of mixture and make in the shape of laddu with the help of your hand.

• Atte ki laddu is now ready. 

• You can serve it immediately or store them in airtight container for months.

~Happy cooking~

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Punjabi dum aloo

Preparation timing 45 minutes

I have divided this Punjabi Dum aloo recipe in 3 parts.

Step 1 : Aloo preparation

Step 2 : Gravy preparation

Step 3 : Finally Dum preparation

Ingredients:

For aloo preparation :

• Baby potatoes - 10 to 12 ( boiled)

• Turmeric powder - 1/2 tsp

• Red chilly powder - 1/2 tsp

• Salt - 1/2 tsp

• Oil - 2 tbsp

For Gravy preparation :

• Onion - 2 medium size ( sliced)

• Tomato - 4 ( roughly chopped)

• Ginger - 1 inch roughly (chopped)

• Garlic - 10 to 12

• Green chilly - 2 slit

• Green cardamom - 2

• Cloves - 2 to 3 

• Black cardamom - 1 

• Star anise - 1

• Black pepper - 6 to 7

• Cinnamon stick - 2 inch

• Oil - 1 tbsp

• Water - 1/2 cup

For Dum preparation :

• Ghee - 3 tbsp

• Cumin seeds ( shahi jeera) - 1 tsp

• Bay leaf - 1

• Kashmiri red chilly powder - 1 tsp

• Turmeric powder - 1/2 tsp

• Coriander powder - 1 tsp

• Garam masala powder - 1/2 tsp

• Curd - 1/2 cup

• Kasuri methi - 1 pinch ( dry roast and crushed)

• Water - 3/4 cup or as per the thickness of gravy you prefer

• Coriander leaves - a hand full ( finely chopped)

Direction:

Step 1 : Aloo preparation

• Firstly half boil the baby potatoes and peel them.

• Prick them well with the help of a fork.

• Heat 2 tbsp of oil in a pan and add all the potatoes,

• Additionally add 1/2 tsp of red chilly powder, 1/2 tsp of turmeric powder , 1/2 tsp of salt.

• Shallow the potatoes for about 2 to 3 minutes until potatoes turns brown in colour.

• When the potatoes are properly fried keep them aside.

Step 2 : Gravy preparation

• Heat 1 tbsp of oil in a pan and add 2 green cardamom , 3 cloves , star anise 1, black pepper 6 to 7, 1 black cardamom, 2 inch of cinnamon stick.

• Fry all the whole spices till leave their aromas.

• Then add 10 to 12 garlic and roughly chopped ginger fry for a while.

• Now add sliced onion fry till onion translucent.

• Then add chopped tomatoes and green chilly fry util its get a little soft.

• Add 1/2 cup of water and allow the water to boil then cover the pan for 1 minute.

• After that transfer the mixture in a bowl and let the mixture cool completely.

• When the mixture is completely cool transfer the mixture into a grinding jar and make a smooth paste. Keep it aside.

Step 3 : Finally Dum preparation

• Take a kadai and heat 3 tbsp of ghee.

• Then add 1 tsp of cumin seeds ( shahi jeera) and bay leaf fry till cumin seeds splatter.

• Then add 1 tsp of kashmiri red chilly powder and turmeric powder.

• When you put kashmiri red chilly powder and turmeric powder at this time, the colour of gravy comes out very nice.

• Then add the above prepared gravy and coriander powder and mix well.

• Cook the gravy for about 2 to 3 minutes stirring occasionally.

• Then add 1/2 cup of curd and mix well.

• Cook the gravy until oil comes up to the top.

• After that add the prepared fried potatoes and mix well.

• Then add 1 pinch of kasuri methi ( crushed) and 3/4 cup of water.

• Cover the pan and simmer for 20 minutes.

• After that  add some chopped coriander leaves.

• Now the Punjabi Dum aloo is ready to serve.

~Happy cooking~