pakoras

 

https://www.indianhealthyrecipes.com/pakora-recipe-vegetable-pakora-pakoda/

Malai kofta by RB

 Ingredients

1 Medium Potato, boiled & grated 150 gms Paneer, grated 50 gms Mawa Salt to taste ½ tsp Black Pepper Powder ½ inch-Ginger, grated A pinch of Baking Soda 1 tbsp Corn Flour Oil for deep frying For Kofta Filling ¼ cup Dry fruits, chopped Salt to taste ½ tbsp fresh coriander, chopped ½ tsp Cardamom Powder For Gravy 2 tbsp Ghee 2 tbsp Oil 2 Bay leaf 3-4 Cardamom pods 6-8 Black Peppercorns ½ tbsp Cumin Seeds 2 medium Onions, sliced 1 tbsp Coriander Powder 1 tbsp Red Chilli Powder ½ tsp Turmeric Powder 1 inch-Ginger, coarsely grounded 3-4 Garlic Cloves, coarsely grounded 2 medium Tomatoes, chopped ½ cup Cashew nuts 1 tbsp Ghee 1 tsp Red Chilli Powder Process For the Koftas ● In a mixing bowl, grate potatoes, paneer and mawa. ● Add salt, black pepper, baking soda and grated ginger. ● Now add refined flour for binding. ● For the filling, in a mixing bowl, add dry fruits, cardamom powder and very little kofta mixture for binding. ● Now take the kofta mixture and prick a hole for the filling. Fill in the dry fruits mixture and make a small lemon sized balls. ● Deep fry the koftas and cook on low flame till golden brown in colour. ● Drain the koftas in an absorbent paper. Keep aside for further use. For the Gravy ● In a kadhai, add ghee and oil. ● Then add bay leaf, black peppercorns, cardamom pods and cumin seeds. Coom tiill cumin seeds start to splutter. ● Now add onion and cook till translucent. ● Then add coriander powder, red chilli powder, turmeric powder and ginger garlic, mix well. ● Add tomatoes and cook till soft. Add cashew nuts and mix well. ● Once everything’s cooked through, turn off the flame and let the mixture cool down. ● Once cold, grind the mixture into a fine paste. ● Strain the tomato puree through a strainer. ● Take a kadhai, add ghee and oil. ● Once hot, add red chilli powder, kasuri methi and tomato puree, mix well. ● Cook the puree until raw smell goes off. ● Serve the kofta's in a plate and then pour tomato puree on top. ● Garnish with fresh cream. ● Serve hot with roti.

Paneer Jalfrezi

 Paneer jalfrezi by honest kitchen

Cut the vegetable in slant

take oil and sauté carrots and gobi first as they are hard veggies. Add turmeric at this point

after it’s done 80%. 

Add beans,, onions, capsicum, green chillies and cabbage. don’t make them soft and keep them crunchy. Add kasoori methi at this time.

 turmeric powder 1/4 tsp

kashmiri lal mirch  1 1/2 tsp

coriander powder 1 tsp

cumin powder 1 tsp

add water to this and make paste

again take oil add red chillies 2-3

add cumin seeds or mustard seeds . now 10 garlic pods. add curry leaves and don’t let the garlic brown. add chopped onions - 1 on high flame and when its soft. add peas and sauté it. It will taste better. 

Now chopped tomatoes- 2

Add masala paste and low down the flame.  butter 1 tbsp and add ginger and 2 tbsp of tomato ketchup

it should be tangy, spicy and sweet.. Now add your sauteed veggies. 

don’t overcook the veggies . 

Garnish with cilantro and garam masala powder.

Laccha Parantha

 For Lachha Paratha

1 cup Refined flour, मैदा 1 cup Whole wheat flour, आटा Salt to taste, नमक स्वादानुसार 1 tsp Oil, तेल Water as required, पानी 1 tsp Ghee, घी ¼ tsp Refined flour, मैदा 1 tbsp Ghee (for roasting), घी For Salt Mixture 1 tbsp Salt, नमक Water, पानी

Paneer lababdar

 Ingredients

For Gravy 2 tbsp Oil, तेल 3 Cloves, लॉन्ग 2 Green cardamom, हरी इलायची 6-8 Black pepper cons, काली मिर्च के दाने 2 Bay leaves, तेजपत्ता 1½ Ginger, roughly sliced, अदरक 5-6 Garlic, roughly sliced, लहसुन 3 medium Onion, roughly sliced, प्याज 4 medium Tomatoes, roughly sliced, टमाटर 4 Dry Kashmiri chilli, सूखी कश्मीरी मिर्च 1 tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर ¼ tsp Turmeric powder, हल्दी पाउडर 8-10 Cashew nuts, काजू Salt to taste, नमक स्वादानुसार Water as required , पानी For Marination 1 medium Onion, diced, प्याज 1 medium Capsicum, diced, शिमला मिर्च Salt to taste, नमक स्वादानुसार ¼ tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर A pinch Garam masala powder, गरम मसाला पाउडर 500 gm Paneer, cubed, पनीर 1 tbsp Oil, तेल 2 tbsp Oil (to saute), भूनने के लिए तेल For Finishing Gravy 2 tbsp Ghee, घी 1 tsp Cumin seeds, जीरा 2 tbsp Garlic, chopped, लहसुन 1 medium Onion, chopped, प्याज 1 medium Tomato, chopped, टमाटर 2 fresh Green chillies, chopped, हरी मिर्च Salt to taste, नमक स्वादानुसार ½ tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर 1 tsp Coriander powder, धनिया पाउडर ¼ tsp Turmeric powder, हल्दी पाउडर Prepared Gravy, तैयार की हुई ग्रेवी 2 heaped tbsp Fresh Cream, मलाई ½ tsp Sugar, चीनी ½ tsp Dry Fenugreek leaves powder, कसूरी मेथी का पाउडर

Process For Gravy

In a deep bottom pan, add oil, cloves, green cardamom, black peppercorns, bay leaves and let it splutter. Add ginger, garlic, onion and saute it well. Add tomato, bay leaf, dry red chilli, degi red chilli powder, turmeric powder and saute it well. Add cashew nut, salt to taste, add little water and mix well. Cover it with a lid and cook on medium flame until the tomatoes turn soft. Onces the tomatoes are soft, transfer them into a bowl and grind it with the help of a hand blender to a smooth puree. Strain the gravy in another bowl and keep it aside for further use. For Vegetables & Paneer Marination In a bowl, add onion, capsicum, salt to taste, degi red chilli powder, garam masala. Add paneer and toss it well, Add oil and mix everything well. Keep it aside for further use. In a deep non-stick pan, heat oil, onces it's hot, add the marinated paneer mixture into the pan. Toss everything well. For Finishing Gravy In a deep bottom pan, add ghee onces it's hot, add cumin seeds, garlic and saute it well. Add onion and saute it well until light golden in color. Add tomatoes, green chillies and saute for a minute. Add salt to taste, degi red chilli powder, coriander powder, a pinch of turmeric powder. Saute on medium flame until the spices are cooked well. Add a little water and mix it well. Now, add the prepared gravy into the mixture and mix it well. Add fresh cream and mix everything well. Add sugar, add the tossed paneer into the gravy and mix it well. Cook for 2-3 minutes, finish it with dry fenugreek leaves powder and mix it well. Garnished it with fresh cream, coriander sprig and served hot with prepared lacha paratha.

paneer tikka masala

 Click here

matar mushroom

 

Link

for onion tomato paste:

• ▢2 tsp oil
• ▢1 onion (finely chopped)
• ▢1 tbsp ginger-garlic (crushed)
• ▢2 to mato (finely chopped)

for sauting mushroom:

• ▢2 tsp oil
• ▢10 mushroom (quartered)
• ▢½ tsp pepper (crushed)
• ▢½ tsp salt

for curry:

• ▢2 tsp oil
• ▢1 bay leaf / tej patta
• ▢1 inch cinnamon
• ▢½ tsp turmeric / haldi
• ▢1 tsp cumin / jeera
• ▢1 tsp kashmiri red chilli powder / lal mirch powder
• ▢¾ tsp coriander powder
• ▢¼ cup cashew paste or use cream later 
• ▢1 cup water
• ▢½ cup peas / matar (fresh / frozen)
• ▢½ tsp salt
• ▢1 tsp kasuri methi / dry fenugreek leaves (crushed)
• ▢2 tbsp coriander leaves (finely chopped)
• ▢¼ tsp garam masala

INSTRUCTIONS

 

• in the same kadai heat 2 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 1 tsp cumin. saute till the spices turn aromatic.
• keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
• add in prepared onion tomato paste and cook well.
• keep stirring till the onion tomato paste thickens and releases oil.
• now add in ¼ cup cashew paste and mix well.
• add in 1 cup water and stir well adjusting consistency as required.
• further add ½ cup peas and sauted mushrooms. mix well.
• cover and boil for 5 minutes or till mushrooms and peas gets cooked completely.
• now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. mix well.
• finally, serve matar mushroom recipe with roti, naan or kulcha.
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