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Mili Juli Sabzi Recipe – Restaurant Style Indian Main Course Recipes

Hey Foodies,

Here’s another sabzi for you..

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This Mili Juli Sabzi is a very similar recipe to mix veg sabzi, but has some good amount of influence from South parts of India..

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A combination of flavors so great, I’m sure you’ll love it! Let’s get to the recipe now πŸ™‚

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Mili Juli Sabzi Recipe - Restaurant Style Indian Main Course Recipes
 
Ingredients
  • Onion - 2 {finely chopped}
  • Coconut - ¼ cup
  • Potato - ¼ cup {roughly diced}
  • Carrots - ¼ cup {roughly diced}
  • Cauliflower - ¼ cup {small florets}
  • Beans - ¼ cup {chopped}
  • Paneer - 50g {cubes}
  • Oil - 2 tbsp + as required to shallow fry veggies
  • Cumin Seeds - ½ tsp
  • Asafoetida - ¼ tsp
  • Curry Leaves - 4-5
  • Green Chilis - 2 {slit}
  • Dry Red Chilis - 3 + 1
  • Bay Leaf - 2
  • Ginger Garlic Paste - ½ tbsp
  • Blended Tomatoes - 6 Medium
  • Salt - as per taste
  • Kashmiri Red Chili Powder - 1 tsp
  • Black Pepper - ¼ tsp
  • Amchoor Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Sambhar Masala - 1 tsp
  • Sugar - ¼ tsp
  • Coriander - handful [chopped]
  • Corn Flour - ½ tsp
  • Capsicum - ¼ cup {roughly diced}
  • Coconut Milk - 3 tbsp
  • Tadka Garnish : Oil - 1 tsp
  • Mustard Seeds - ½ tsp
  • Split Bengal Gram / Chana Dal- ½ tsp
  • Split Skinless Black Gram / Dhuli Urad Dal- ½ tsp
  • Curry Leaves - 2-3
  • Dry Red Chili - 1
  • Coriander - 1 tsp {finely chopped}
Instructions
  1. Preparing Vegetables : Heat up a pan, add 1 - 1½ tbsp oil, followed by the carrots & potatoes. Stir occasionally and cook till golden then take down in a bowl. When the potatoes & carrots are done, add the beans & cauliflower to the pan and cook till golden transfer to the same bowl.
  2. Then add about ½ tbsp of more oil if needed, and add the paneer cubes & cook till golden. Take down these paneer cubes separately.
  3. Brown Onion Paste with Coconut : In another pan, add about a tablespoon of oil and the two chopped onions, Stir & cook till brown in medium flame. Add the ¼ cup of fresh coconut & cook for a minute. Let it cool down to room temperature and then blend to a paste.
  4. Preparing the sabzi : In a kadhai or wok heating up in medium flame, add in 2 tbsp of oil. After it gets hot, add : cumin seeds, asafoetida, curry leaves, slit green chili, dry red chili, bayleaf. Stir and cook for 3-4 seconds, then add in the ginger garlic paste & cook for half a minute.
  5. Now, add in the brown onion paste we made earlier & cook it until it starts leaving the sides of the pan & starts oozing out oil. Pour in the blended tomatoes, add salt as per taste & cook till it starts leaving the sides of the pan.
  6. Add the masalas to it : kashmiri red chili powder, black pepper, amchoor powder, garam masala & sambhar powder and a pinch of sugar. Also add in a handful of chopped coriander and stir well, cook for a good minute of two.
  7. Dissolve the ½ tsp corn flour in 1 tbsp water. Pour that in to the gravy, mix well.. Then add the roughly diced capsicum, fried vegetables(only veggies not paneer.) & about 3 tbsp of coconut milk. Stir well, add a cup or two of water & cook it for 2-3 minutes in medium flame.
  8. Then add in the fried paneer, stir well cook for a minute and transfer to a serving platter.
  9. For Tadka Garnish In a tadka pan, add a tsp of oil. Once hot, add in the mustard seeds. As they splutter, add the chana & urad dal & stir till golden. Then add the curry leaves & dry red chili. Switch off flame, add a good tsp of chopped coriander & pour right into the sabzi. Serve hot/
Notes
The restaurant I had this sabzi served it with a garnish of kurkuri beans.. Basically a fritter similar to kurkuri bhindi. You may make that, out of the 4 attempts I made at home I made the kurkuri thing thrice,, But the recipe gets more complicated and takes longer time.. So to reduce the hassle, I skipped it the fourth time, and it was still great πŸ™‚ If you are a person who likes eating chicken pieces in a dish with a hand, you would like the kurkuri thing in the dish.
Also in the dish at the restaurant, it was loaded with black cardamons & cloves.. I skipped πŸ™‚
You can add tamarind pulp instead of amchoor powder, I ran out of it that's why replaced with amchoor powder.

milijulisabziir1

I hope you like this beautiful combination of flavors, now come-on try the dish & tantalize your tastebuds! That’s all for this week.. Thanks πŸ™‚

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Navratan Korma – Restaurant Style Recipe

Hey,

Navratan Korma, nine jewels in a rich creamy korma gravy.

Navratan Korma4

This mild-ly sweet korma is a favorite of everyone, and goes well with almost any bread or rice preparation.. I love to eat it just as it is as well, so Let’s get to see how to make this Restaurant Style.

Navratan Korma3 Navratan Korma1

Text Recipe

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Navratan Korma - Restaurant Style Recipe
 
Ingredients
  • The Ratans : Potatoes - ¼ Cup (Parboiled)
  • French Beans - ¼ Cup (Parboiled)
  • Carrots - ¼ Cup (Parboiled)
  • Peas - ¼ Cup (Parboiled)
  • Paneer - ¼ Cup
  • Cashews - 2-3 Tbsp
  • Raisins - 2-3 Tbsp
  • Pineapple - ¼ Cup
  • Apple - ¼ Cup
  • Pomegranate - 2-3 Tbsp
  • Other Ingredients - Onion - 1 Large (Sliced and Fried)
  • Cashewnuts - 2 Tbsp
  • Khus-Khus / Poppy Seeds - 1 Tbsp
  • Magaz / Melon Seeds - 1 Tbsp
  • Oil - 2½ Tbsp
  • Ghee - ½ Tbsp
  • Shahi Jeera / Black Cumin - ½ Tsp
  • Ginger Garlic Paste - ¼ tsp
  • Green Chili - ½ Tsp
  • Cardamom - 2
  • Bayleaf - 1
  • Cloves - 2
  • Salt - As desired
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp (Kashmiri Preferred)
  • Coriander Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Cumin Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Chat Masala - ½ Tsp
  • Tomato ketchup - 2 tbsp (Or puree of 1 large tomato)
  • Sugar - 1 Tsp (Add more if desired, taste and adjust)
  • Cream - ¼ Cup
  • Saffron - 1 Pinch (Soaked in hot water for a while)
Instructions
  1. Soak the cashews, khus khus and magaz in ½ cup hot water for an hour. Mix with fried onion and make a smooth paste.
  2. Heat Oil and Ghee in a pan, add the shahi jeera,cloves,cardamom, bayleaf. Stir and then add the chopped chili and ginger garlic paste. Cook for a minute.
  3. Add the onion and soaked nuts paste and cook until gets a boil, then add in salt, turmeric, red chili powder, chat masala, coriander powder and cumin powder. Mix well.
  4. Add 1 cup of water and cook for 5 minutes in medium flame. Add the tomato ketchup, mix well and cook for 15 more minutes stirring every 2-3 minutes in medium flame.
  5. Once cooked, add the sugar and cream. Mix well and adjust consistency by adding water.
  6. Add the parboiled potato, peas, carrot and beans, along with cashews and raisins. Mix well and cook for 5 minutes.
  7. Then add the paneer, pineapple and apple. (You can add pomegranate as well.) Mix well, add saffron and cook for 5 minutes.
  8. Garnish and ENJOY!
Notes
This Navratan Korma is usually made with Potato, Peas, Beans, Carrot, Paneer, Cashews, Raisins and Pineapple and Apple. You can add cauliflower as well, i prefer to skip it.
1 Tbsp of Condensed Milk can be added at the last.

Navratan Korma2

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So, what are you waiting for? Try it and Enjoy the Royal Mughlai Cuisine! πŸ™‚

That’s it for today,

Thanks!

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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen

Hey Foodies,

Thanks a milli to you.. We’ve made a new kitchen.. Thanks a ton for your love and support.. Keep showering and I’ll bring exciting recipes for you πŸ™‚ Haven’t you checked the pics of our kitchen? How can it be? Aren’t you following us onΒ Facebook,Β Google+,Β Twitter??? Go ahead, follow us there and check the pictures.. πŸ™‚

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Ofcourse after boiling some milk and making halwa(following typical rituals :P), I made some Dal Tadka which is in typical Dhaba Style, Well some restaurants(or starred dhabas :P) are also coming with this type of taste..

DalTadkaDhaba2

With some Naans, Kulchas, Pulav or simple steamed Rice, This is a blessing to have! So, let’s ring on the recipe..


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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen
 
Ingredients
  • Moong Dal / Skinless Green Gram - 3 Tbsp
  • Tuvar Dal / Split Pigeon Pea - 2 Tbsp
  • Chana Dal - Split Bengal Gram - 2 Tbsp
  • Urad Dal / Skinless Black Gram - 1 Tbsp
  • Moong Chikla Dal / Split Green Gram - 1 Tbsp
  • Salt - To Taste
  • Haldi / Turmeric - ½ Tsp
  • Tomatoes [Roughly Pureed] - 4
  • Onions [Chopped Fine] - 3
  • Ghee - 3 Tbsp
  • Cumin Seeds - 1 Tsp
  • Ginger - 1"
  • Garlic - 7-8 Pods
  • Green Chili - 2
  • Dried Red Chili - 3-4
  • Bay Leaf - 2
  • Hing - ¼ Tsp
  • Cardamom - 2-3 {Crushed}
  • Whole Coriander Seeds- 1 Tsp {Crushed}
  • Chili Flakes - ½ Tsp
  • Chopped Coriander - Handful
  • Cumin Powder - 1 Tsp
  • Garam Masala - ½ Tsp
  • Kashimiri Red Chili Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Amchoor Powder - ¾ Tsp
  • Kasoori Methi{roasted and crushed} - ½ Tsp
  • Charcoal - 1 small piece
  • Ghee - ½ Tsp
Instructions
  1. Wash twice and soak the dals in a cup of water for 30 minutes. Pressure Cook the dals with some more water added about ½ cup, salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes in medium flame.
  2. Heat up ghee in a pan. Crush up ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once sizzles add the bayleaf, dried red chili, hing, along with the crushed mixture.
  3. Saute for a moment, add the cardamom, crushed coriander seeds, chili flakes. cook for a minute.
  4. Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.
  5. Once done, add a handful of chopped coriander, cumin powder, garam masala, kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins..
  6. Add the cooked dal, and cook for 3-4 mins.. Make sure the dal is not watery, It should be very thick. Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame.
  7. Heat up a charcoal until fiery red. Place a small stainless steel bowl in the dal and make sure it stays and does not sink, put in the hot charcoal and pour in a few drops of ghee. Quickly cover the pan. This will bring the real dhaba/restaurant taste, the smoky taste. Let this be like for 10 mins.
  8. Take the bowl out, mix the dal and relish!
Notes
You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.

DalTadkaDhaba3

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Paneer Tikka Masala – Restaurant Style Recipe / How to cook tikka in Charcoal at home.

Hey,

Paneer Tikka is one of the starters which we relish to the core whether its anytime in the day or year, and its bigger brother Paneer Tikka Masala is a dish we all order..

PaneerTM (1)

Why order from a restaurant, cause it has a subtle flavor and a distinct smokey aroma and taste.. All, that magic is in the charcoal..

PaneerTM (3)

You must have tried PTM someday or the other right? And the recipe called for either grill on a tawa or oven.. It must have came out good, but there was lack of something right? Its smoke/charcoal dear!!! And without the real cooking in charcoal, it can led to a butter-paneer style.. Which is good, but.. So, let’s get to the recipe πŸ˜€

PTMT

Videofy yourself first πŸ˜›

Now textie?
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Paneer Tikka Masala - Restaurant Style Recipe / How to cook tikka in Charcoal at home.
 
Ingredients
  • For Tikka : Paneer - 250g (Chopped in 2"x2" and 2cm thickness)
  • Diced Onions and Bell Peppers - 1 Cup
  • Roasted Gram Flour / Sattu / Besan - 2 Tb
  • Yogurt - ¼ Cup
  • Salt - To Taste
  • Chat Masala - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Garam masala - 1½ Tsp
  • Chopped Ginger - 1½ Tsp
  • Chopped Garlic - 1½ Tsp
  • Cumin Powder - 1½ Tsp
  • Kashmiri Red Chili Powder - 2 Tsp {Or more}
  • Pepper - ½ Tsp
  • Canola Oil - 4 Tbsp
  • Other :Charcoal - 2 Cups
  • Wooden Skewers - 5 {Soaked in water for 30 mins)
  • For Masala / Gravy - Boiled Tomato Puree - From 5 Medium sized
  • Brown Onion Paste - From 3 Large Onions
  • Canola Oil - 5 Tbsp
  • Coriander - ¼ Cup
  • Chilies - 3 {Slit}
  • Salt - To Taste
  • Lemon Juice - 1 Tsp
  • Corn Flour - 1 Tsp (Dissolved in 1 tbsp water)
  • Black Cardamom - 4 {Crush, opened}
  • Coriander Powder - 1 Tsp
  • Black pepper - ¼ Tsp
  • Kashmiri Red Chili Powder - 1½ Tsp
  • Ginger and Garlic - ½ Tsp Each (Minced)
  • Fresh Cream - 1 Tsp
  • Leftover Marinate - As much is left.
  • Artificial Food Color - ⅛ Tsp {Optional}
  • Sugar - ¼ Tsp {Optional}
Instructions
  1. For Tikka : Into a mixing bowl, add all the dry spices and sattu. Mix well. Add yogurt, little at a time till you get a thick paste.
  2. Add in the ginger, garlic, lemon juice. In a small pan add 2 Tb canola oil. Once it starts smoking, switch off the flame and pour in the smoky oil to the marinate. Stir well.
  3. Throw in the onions, peppers and paneer. Get your hands in there and make sure it coats well. Cover with cling wrap and refrigerate for 30 mins(more is better).
  4. Heat up a gas tandoor/baati maker and place in the charcoal. Put the grill rack and cover lighly. Heat up for 15 mins in high flame.
  5. Skewer the marinated paneer and veggies in any order to the wooden skewer and keep in a plate for a moment. Once done, take the skewers and place this inside the tandoor on the grill rack.
  6. Cover and cook for 2-3 mins.
  7. To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after 2-3 minutes of cooking. Cover and cook for another 3-4 minutes.
  8. Try to turn them over, being extremely careful as it can catch fire. Now cook for another 2-3 minutes uncovered.
  9. Take them out and keep aside. These are so delicious that you cannot stop yourself from eating them.. But, save some for the sabzi πŸ˜›
  10. For Masala / Gravy - In a wok, add the canola oil, Once hot add the black cardamoms, once it sizzles, add the ginger garlic and cook till the raw flavor is gone.
  11. Spoon out the brown onion paste and stir well. Cook for 2-3 minutes. Add salt to taste and pour in the boiled tomato paste.
  12. Cook till it starts leaving sides and oil, then add the kashmiri red chili powder, pepper powder, coriander powder. Cook for a minute or two.
  13. Add the red food color(optional), leftover marinate, sugar.. Stir well, and also add half of the corn flour mix, and stir well.. This will make the masala silky, if it does not, add the rest of it. Stir well and cook for a minute or two.
  14. Add a tsp of fresh cream, coriander, green chili, lemon juice, and stir well. Add the paneer tikka and stir gently, Pour in ¼ cup water if its very thick. Cover and cook for 2 minutes and serve HOT!
Notes
Be extremely careful with the charcoal tandoor. It can catch little bit of fire at any time, so be careful. The effort is all worth, the result would be one of the bestest dish!
Alternatively, you can grill the veggies in a tawa/grill tawa/grill modes on microwave/oven at the max temp. For the smokey flavor, you can add a drop of liquid smoke if you wish to. On the other way, you can place some active charcoal on a baking sheet on the lower rack and grill the tikka in middle rack. πŸ™‚
For the boiled tomato puree, I took 5 tomatoes, chopped then boiled in ¼ cup water for 5 minutes, and pureed.
For Brown Onion Paste, Slice, Fry and blend the onions with some water if it does not grind up.

I’m sure, you would go gaga over this, and would just go on lickingΒ fingers bowls and spoons πŸ˜› Pair this awesome sabzi with anything, Steam Rice, Roti, Paratha, Naan, anything! πŸ™‚

PaneerTM (4)

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Nnnjooyyy πŸ™‚

Thanks for stopping by,

CookingShooking is onΒ YouTube,Β Facebook,Β Google+,Β Twitter!

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Butter Paneer Masala | Dhaba Style Recipe

Hey ya Foodies, Balle Balle ^_^

As you might know, BPM being my one of the firstest dishes and I love experimenting on it..

BPM Dhaba (7)

Well, I had a BPM from a dhaba which struck me to get onto cooking years back.. So a week back, I thought forget the restaurant style, lets do the karchi-tod cooking..! πŸ˜€

BPM Dhaba (8)

And as usual, it was a hit! So here comes the dhaba version of BPM πŸ™‚

BPM Dhaba (5)


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Butter Paneer Masala | Dhaba Style Recipe
 
Ingredients
  • Tomatoes - 8
  • Paneer - 200 gm
  • Coriander - 2 Tbsp {Chopped}
  • Onions - 3
  • Butter - 3 Tbsp
  • Black Cardamom - 2
  • Green Cardamom - 4
  • Bay Leaf - 2
  • Cumin Seeds - 1 Tsp
  • Dry Red Chili - 2
  • Oil - 2 Tbsp
  • Ginger Garlic Paste - 1½ Tb
  • Salt - To Taste
  • Kashmiri Red Chili Powder - 2 Tbsp
  • Cumin Powder - 1 Tsp
  • Garam Masala - 1 Tsp
  • Kasoori Methi - 1 Tsp
  • Cream - 3 Tbsp
  • Green Chili - 2 (Slit)
  • Papad - 1 Small
Instructions
  1. Puree the tomatoes and mince the onions.
  2. In a pan, add the oil. Once hot, add the cumin seeds, dried red chilies, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.
  3. Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden.
  4. Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
  5. Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
  6. While the spices cook for a minute roast a papad, crush and keep aside.
  7. And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cubed paneer and cream.
  8. Stir well and cook for about 5 minutes. I like my sabzi a wee bit on the thicker side, if you wish you can make it little thinner by adding more water.
  9. Add the slit chilies and the papad. Stir well and serve hot with tandoori rotis, naans, rice or just dig in with a spoon!
Notes
Feel free to taste and adjust the taste. I usually add some honey on my restaurant style BPM. Here i go with sugar at times.

What you need more? Naans right? Check out the recipe:

Butter paneer masala done, Naan done. Go, GO, Jog straight onto your kitchen and let the delicacies come out πŸ™‚

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Paneer Bhurji Recipe – Indian Veg Sabzis

Hie,

There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!

3

After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight

crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!

2

And it was perfect with soft, soft phulkas.. Lets have a look at the recipe..

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Paneer Bhurji Recipe - Indian Veg Sabzis
Serves: 2
 
Ingredients
  • Paneer/Cottage Cheese - ⅓ Cup [Crumbled]
  • Onion - 2 Tbsp
  • Tomato - 2 Tbsp
  • Carrot - 2 Tbsp
  • French Beans - 2 Tbsp
  • Corn - 2 Tbsp
  • Capsicum - 2 Tbsp
  • Green Chili - 1 Tbsp
  • Ginger - ½ Tsp
  • Oil - 1 Tbsp [Calorie Conscious? Use 1 Tsp}
  • Cumin - ½ Tsp
  • Salt - To Taste
  • Sugar - ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Coriander Powder - ½ Tsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Garam Masala - ¼ Tsp
Instructions
  1. Heat a pan with the oil, once hot, sprinkle the cumin seeds and let them sizzle. Add in the ginger and chili and saute for a few seconds.
  2. Now add in the onion and cook for a few seconds. Add in the beans and the carrot and saute them, once done add in the corn, tomato and capsicum and cook them for a few seconds.
  3. Add in the salt, chili powder, turmeric, coriander powder, cumin powder, sugar and mix well. Now add in the paneer and garam masala and mix well. Serve hot!

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Can it get any easier than this to make such a wondrous dish in such a short time using paneer/chenna? Want to know how to make some crumbled paneer/chenna? Click here!

Watch me making this mind- blogging blowing paneer bhurji:

What are you waiting for? Make and enjoy!!

Until Next time, Take Care.

Thanks, Have a great time!

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Mix Veg Sabzi Recipe

Namaskar Friends πŸ™‚

A rich, spicy makhani gravy loaded with fried veggies is nothing but our own Mix Veg Sabzi!!!

5

Mix Veg Sabzi is made in various ways, super dry form, super gravy form.. After having some mix veg in a restaurant which was made in such a form which was neither dry nor filled with gravy, i got mesmerized!!

2

Tried to replicate the sabzi, and voila! It was marvelous, way better than the restaurant one! πŸ˜€ Lets make some now!

1

Ingredients:

For Gravy:
β€’ Tomatoes: 3 Large [Cubed] β€’ Onions: 2 Medium [Cubed] β€’ Cashewnuts: 2 Tbsp
β€’ Oil – 1 1/2 Tbsp

For Sabzi:
β€’ Potato: 1/4 Cup [Chopped] β€’ Carrot: 1/4 Cup [Chopped] β€’ Cauliflower: 1/4 Cup [Small Florets] β€’ French Beans : 1/4 Cup [Chopped] β€’ Peas: 1/4 Cup
β€’ Capsicum: 1/4 Cup [Chopped] β€’ Paneer: 1/4 Cup [Chopped] β€’ Butter: 2-3 Tbsp
β€’ Cream: 2-3 Tbsp
β€’ Coriander: As required
β€’ Salt: To Taste
β€’ Kashmiri Red Chili Powder: 1 1/2 Tbsp
β€’ Coriander Powder: 1 Tsp
β€’ Cumin Powder: 1 Tsp
β€’ Garam Masala: 1/2 Tsp
β€’ Kasoori Methi: 1/2 Tsp
β€’ Ginger Garlic Paste: 1/2 Tsp
β€’ Oil: 3-5 Tbsp
β€’ Papad – 1 [Roasted, Optional] Instructions:
For Gravy:
β€’ Heat a pan with the oil, put in the tomatoes, cashewnuts, and onions. Cook in medium flame until tomatoes are mushy.
β€’ Make a paste of it using sufficient water.

For Sabzi:
β€’ Heat up a pan, with 3-4 Tbsp oil and then add in the potato and carrot and fry until light golden. After fried transfer to a bowl. Fry the cauliflower, french beans, and paneer in the similar manner.
β€’ Add the remaining oil, add in the butter. Once it start melting, add in the ginger and garlic paste. Cook until raw smell is gone.
β€’ Add in the paste, salt and the red chili powder. Mix well, and wait till it boils. Once it boils, cover and cook for 25 mins in med flame checking every 5 mins in between.
β€’ Once the gravy is cooked for 25 mins, it must have left fat and started leaving sides. Now add in the capsicum and the peas. Cover and cook for 2-3 mins. Tip in the fried veggies, cumin powder, coriander powder, crushed kasoori methi, garam masala. Mix well, cover and cook for 5 mins.
β€’ Add the cream and roasted papad(optional), mix well garnish with coriander and serve hot!

Enjoy Guys!!!!!! Serve it with any kind of bread or rice..

Video Recipe:

Until Next time, Take Care.

Thanks, Have a great time!

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Dal Bati Churma Recipe – Rajasthani Affair!

Hie Friends,

Winters are here.. I must say, there’s a nip in the air.. Its perfect time to make some Dal Bati Churma!!

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My parents lived in Rajasthan for a couple of years.. Mom taught me how to prepare the unbelievably yummy Dal, Bati, Churma.. Dal for the dal bati churma is made with a couple of dals mixed.. Bati is the bread or the dumpling.. And the churma is the crushed batis/paratha’s which is sweetened.. Lets have a close look at the recipe.. Calorie conscious people, please dont look at the recipe πŸ˜› Loaded with Ghee, Meant just for Winters πŸ˜€

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Dal Bati Churma Recipe - Rajasthani Affair!
Serves: 4
 
Ingredients
  • For Bati: Coarse Wheat Flour - 2 Cup
  • Chickpea Flour/Besan - 2 Tsp
  • Ghee - ½ Cup + 2 Tbsp [To coat, Optional]
  • Salt - To Taste
  • Ajwain/Carom Seeds - 1 Tsp
  • For Churma - Coarse Wheat Flour - ½ Cup
  • Chickpea Flour/Besan - ½ Tsp
  • Ghee - ⅛ Cup + ½ Tbsp [To coat, Optional]
  • Sugar - 3-4 Tbsp
  • Ghee - 2 Tbsp
  • For Dal - Urad Dal - ¼ Cup
  • Moong Dal - ⅛ Cup
  • Chana Dal - ⅛ Cup
  • Onions - ½ Cup
  • Tomato - ½ Cup
  • Coriander - To Garnish
  • Ginger - 1 Tsp
  • Garlic - 2 Tsp
  • Gr Chili - ½ Tsp
  • Hing - 1 Pinch
  • Cumin - ½ Tsp
  • Kasoori Methi - ½ Tsp
  • Salt - To Taste
  • Red Chili Powder - 1 Tsp
  • Turmeric - ½ Tsp
  • Coriander Powder - 1½ Tsp
  • Cumin Powder - ½ Tsp
  • Amchur - ½ Tsp
  • Oil - 3 Tsp
Instructions
  1. For Bati: In a bowl/plate, mix the ingredients and make a stiff dough using sufficient water. Cover and let it rest for 30 mins.
  2. After 30 mins, make 8 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 Degree C for 15 mins. Take out and flip over, bake for another 10 mins. Lightly press the batis with hands or potato masher and dip in ghee! Bati is ready.
  3. For Churma: Make a stiff dough out of wheat flour, besan, ghee and sufficient water. Let it rest for 30 mins. Make 2 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 Degree C for 15 mins. Take out and flip over, bake for another 10 mins.
  4. Crush these with hands or potato masher. And pulse twice in blender(optional to pulse, these batis just get break with hands). Add ghee and sugar and mix well. Churma is ready..
  5. For Dal - Soak the dals for 2 hr and pressure cook with some salt. Heat some oil in a pan. Once hot, add in the cumin, hing. ginger, garlic, gr chili. Cook until brown. Add in the onions, salt. Cook until onions sweat.
  6. Add in the tomatoes, stir and cook until tomatoes are mushy. Add in the chili powder, cumin powder, turmeric, coriander powder. Cook for another minute, then add in the cooked dal, and water. Stir and simmer for 10 mins.
  7. Add in the kasoori methi, amchur powder, coriander. Adjust the consistency by adding more water, let it boil. Dal is ready!
  8. What are you waiting for? Go ahead, and pour that dal over that bati, crush with hands and dig into it.. πŸ˜‰ Everything is stupendous!
Notes
You can reduce the ghee in the batis if you wish.. But more the ghee, the more its delicious!
Instead of dipping the batis into ghee after its made, you can pour in 2 tsp of ghee in each bati!

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Video Recipe:

Make this stupendous meal and enjoy folks!!

Until Next time, Take Care.

Thanks, Have a great time!

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Nepali Sadeko Aloo Recipe (Marinated Roasted Potatoes)

Hie Friends,

Few Days Back on My Navratri Satvik Spread Day 4. There was this Nepali Sadeko Aloo.. Afaik, Sadeko means Marinated! So its Marinated Roasted Potatoes..

Navratri Satvik Spread Day 4. All Dishes!
Navratri Satvik Spread Day 4. All Dishes!

This is so delicious and versatile.. Like you can have this just as a starter or any time snack, or with rice/roti.. Anytime in the day.. They usually prefer eating this with roasted poha(aloo ko achar ani chuda). Aloo ko achar is a little different thing. But i ate this with Chuda.. πŸ™‚

I got a email for the recipe of this, so here it is!

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Nepali Sadeko Aloo Recipe (Marinated Roasted Potatoes)
 
Ingredients
  • Potatoes - 4 (Cubed)
  • Yogurt - 1 Tbsp (or as required)
  • Chili powder - ½ Tsp
  • Coriander Powder - 1 Tsp
  • Salt - To Taste
  • Turmeric - ¼ Tsp
  • Mustard Oil - 2 Tbsp
  • Cumin - ½ Tsp
  • Crushed Coriander - 1 Tsp
  • Chili Flakes - ½ Tsp (Optional)
Instructions
  1. In a Bowl, add in salt, coriander powder, chili powder, turmeric, yogurt. Mix well. It should be of coating consistency. So that potatoes coat the marination.
  2. Add the potatoes. Mix well and let them rest for 10-15 mins(optional).
  3. In a pan, add mustard oil. Once it smokes, switch off the flame and let it get little cool. Then add in cumin, crushed coriander. After they sizzle add in chili flakes and then potatoes(straight away!). Cover and cook in slow flame until they're tender, stirring once in while.
  4. After they are tender, remove the cover and let them get crisp and brown!
  5. Enjoy!
Notes
You can adjust the quantity of spices as you prefer!

Isn’t that easy? What are you waiting for? Make and enjoy!

Until Next time, Take Care.

Thanks

Have a great time!

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