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Mix Veg Sabzi Recipe

Namaskar Friends 🙂

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

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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!!

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

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Ingredients:

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

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

For Sabzi:
• 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.
• 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.
• 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.
• 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.
• 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.

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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 😛 Loaded with Ghee, Meant just for Winters 😀

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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.. 😉 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.

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Dal Makhani Recipe

Dear Friends,

Today, I’ve got Dal Makhani for you all..

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Dal Makhani, As the name says, Makhani. Which means buttery.. This butter, creamy, rich and delicious Dal Makhani can beat any one.. Goes well with any Indian Flat bread or Rice! Lets have a look at the recipe.

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Dal Makhani Recipe
Serves: 4
 
Ingredients
  • Black lentil/Urad Dal - ½ Cup
  • Kidney Beans/Rajma - 2 Tsp
  • Split Bengal Gram/Chana Dal - 1 Tsp
  • Tomato Puree - 1 Cup
  • Cream - 3-6 Tbsp
  • Butter - 2-4 Tbsp
  • Oil - 1-2 Tsp
  • Ginger Garlic Paste - 1½ Tsp
  • Shahi Jeera/Black Cumin - ½ Tsp
  • Salt - To Taste
  • Red Chili Powder - 1 Tsp (I like to add 2 tsp)
  • Coriander Powder - 1½ Tsp
  • Cumin Powder - ½ Tsp
  • Garam Masala - ½ Tsp
Instructions
  1. Soak the Urad dal, Rajma for a minimum of 6-7 hours. And Chana Dal for 2 hours. Add to a pressure cooker. Cook for 5 whistle's in high flame and then simmer for 10 mins.
  2. In a pan, add the butter and oil. Now the GG paste and cumin. Cook until raw smell goes. Now add in the tomato, salt and cook until it starts leaving sides.
  3. Now add in the coriander-cumin powder, red chili powder, cook until it leaves the fat.
  4. Tip in the boiled lentils, the water in which the lentils were boiled, fresh water and make it runny.
  5. Let it boil, cover and cook in med flame for 15 mins. Add in the cream. Cover and cook for another 15 mins..
  6. Add in the garam masala and serve Hot!
Notes
The more you cook the dal, the more tasty. When i have time i cook for 1½ hour minimum adding checking every 10-15 mins and adding water.
You can increase the spices and it will be even more tastier!

Make and enjoy!

Video Recipe:

Until Next time, Take Care.

Thanks

Have a great time!

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Hyderabadi Veg Dum Biryani

Hey Foodies,

Biryani, the pride of Hyderabad, is definitely one dish which everyone knows to cook in their very own ways and styles. Biryani is one such thing which totally distinguishes itself with the plain rice we eat daily and the regular pulao. Biryani is the BIRYANI. So, lets look into the detailed procedure of the much loved Hyderabadi delicacy, the vegetarian version. Oh yes, this is the Hyderabadi Dum Veg Biryani!

This recipe would take 380-400 grams of uncooked Basmati rice which would serve 6.
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Hyderabadi Veg Dum Biryani
Recipe type: Main Course
Cuisine: Indian
Serves: 6
 
Ingredients
  • For Vegetables: Carrot - 1 medium
  • Potatoes - 1 medium
  • Paneer - ½ cup
  • Cauliflower - ½ cup
  • Green peas - 1 tbsp.
  • Yogurt - ½ cup
  • Mint - 1 tbsp.
  • Coriander - 1 tbsp.
  • Ginger-Garlic paste - 1 tsp.
  • Green chili - 4 to 5
  • Oil - 2 tbsp
  • Salt - As per taste
  • Biryani Masala - 1 and ½ tbsp.
  • Red Chili Powder - ½ tsp.
  • Garam Masala Powder - ¼ tsp.
  • Whole Garam Masala - Custom or readymade
  • For Rice: Basmati Rice(soaked for 1 hour) - 380 gms
  • Water - 6-8 cups
  • Oil - 1-2 Tbsp.
  • Whole Garam masala - Custom or readymade
  • Salt - 3 Tsp.
  • For Dum(Bringing together): Yogurt - ½ cup
  • Saffron strands - dipped in milk, a few
  • Chopped Nuts - As desired
  • Mint and Coriander - two handfuls
  • Fried onions - two handfuls
  • Green chili - 4-5 slits
  • Water - ¼ cup
Instructions
  1. For Veggies: In a kadhai add oil. Now add whole garam masala, ginger-garlic paste. Saute for a minute. Now add carrot, potatoes, cauliflower, peas and salt. Saute until they are lightly cooked.
  2. After the veggies are a bit cooked, add in biryani masala, red chili powder, garam masala powder and gradually add yogurt stirring well to prevent curdling of curd.
  3. Now add mint, coriander, paneer. Cook until the moisture gets dried out which was caused due to adding yogurt. This would take approx 5 minutes. Veggies should not be cooked completely as we will dum it later on. It should 70% cooked.
  4. After the moisture is dried, add some fried onions and transfer to a bowl.
  5. For Rice: Boil water. Add oil, whole garam masala, salt. Boil until roaring boil. Add the soaked rice. In about 3-4 minutes in high flame rice will be 70% done. Test by eating some if it has a bite but its tastes like cooked or press between ur fingers. If breaks into 2 parts its ready. Strain it and spread on a big plate.
  6. For Dum: Take a cooker, add half of the vegetables, yogurt, green chilli, a pinch of salt and some nuts. Let it heat. Now add a handful of mint coriander. Now top it off with a good layer of rice.
  7. Next add the remaining vegetables, remaining mint-coriander(leave 1 tsp. for top), fried onions and the rice. Spread the rice and add the saffron mixture with a bit of mint-coriander, fried onion.
  8. Now sprinkle ¼ cup of water over it, Cover and cook for 2 minutes in lowest flame.
  9. Transfer the cooker to a big pot with some water. This water bath prevents the dum to get burnt.. In about 30-35 minutes the Biryani is ready to make you dig into it.
Notes
Cut vegetables in a uniform size.
Veggies are less, but the rice is used more for Biryanis.
You could use raw chopped nuts or saute them in oil and add.
Make sure to soak rice for atleast 1 hour.
 

Biryani-2

Recipe Ingredients are lengthy.. But it looks only onscreen.. Once you start preparing them they does not seem long or more.. Basic Ingredients, Easy Recipe and Traditional Hyderabadi Taste.. Dont forget to try it, I am sure you’ll love it and make it again and again!!!

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Video Recipe:

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