paneer makhani

Ingredients
1 1/2 cup Tomato Puree
2 tbsp Butter
1 cup Paneer 
1 tsp Paneer Makhani Masala
1 tsp Red Chilli powder
1/2 tsp Garam Masala
1 tsp Ginger garlic paste
1 tsp Kasoori Methi
1/4 cup Heavy Whipping Cream

List of ingredients if Makhani Masala is not available
1 tsp Chili powder
1 tsp garam Masala
1 tsp Coriander powder
1/2 tsp Cumin powder

Method
Heat butter in a pan or tava and add garlic-ginger paste. Add paneer makhani masala, garam masala and chili powder. Mix well and cook for 2 minutes. Add home made tomato puree once masala is cooked. Mix well, cover and cook for 5 minutes. After 5 minutes, add paneer cubes, water and mix well. Add kasoori methi, salt to taste, cover. And again cook for 5 more minutes. Add heavy cream, mix well. Serve hot with Garlic Naan or Plain Roti.

bombil (bombay duck fish) fry

Ingredients 
4 bombil (Bonbay duck fish)
1 cup riceflour or Semolina (rawa/suji)
1 tsp red chilli powder 
1 tbsp ginger garlic paste 
1 tsp garam masala powder 
oil 
corrinder leaves to garnish 

Method 
         Remove wings, mouth & tail part of fish. Wash the fish and cut into 2 or 3 pieces. Marinate it with ginger-garlic paste, red chilli powder, garam masala and keep it for 1/2 an hour. Heat a pan or tawa, add 2 tbsp oil. Roll a fish pieces in rice flour or semolina and shallow fry the fish for min 5 min on low flame. Serve hot garnish it with coriander leaves.

Puri Kurma reciepe

Recipe for Puri :

Wheat flour - 1 cup

Hot oil - 1 tbsp

Salt - 1/2 tsp

Milk - 2 tbsp

Water to make dough

Mix all the ingredients in a bowl and make in to a dough(not too soft nor too hard)

Keep it aside only for 10 minutes.

Oil to fry puri.

Keep oil in a kadai. Till it gets hot, 

there are  two ways to roll the puri,

 

normal method is,

take small lemon size balls and roll into small round shapes. Keep it aside. Once the oil is hot, slip all the puris one by one and fry the puris on high flame. If you try to fry it in low flame, the puris will soak more oil.  

 

Method is,

Take a big portion of (almost a big orange shape) dough and roll it into thick and big round cirlce(in to the size of a eating plate). Take a small bowl or katori which has sharp edge. Keep it with sharp edge on the rolled dough on a side and press it hard so that you will get the puri out when you remove the bowl. Repeat with the remained rolled dough. And at the end you will get a star shape in the middle. Or you can cut with a knife for desired shape. When ever I make it for the kids, I will try to make maximum shapes like triangle, diamond or star. Star shape is my daughter's favorite.

Recipe for Kurma :

Potato - 2 big, cleaned, peeled and cubed.

Carrot - 1 big, cleaned and  cubed

Beans - 8 to 10, cleaned and cut into long pieces

Onion - 1 big, cubed

To make into paste

Tomato - 1 big or 2 medium, chopped

Clove - 2

Cinnamon - 1/2" piece

Fresh or dry coconut - 1 tbsp

Dry coriander seeds - 1 tsp

Chilly powder - 1 tbsp

Salt to taste 

Mix all and grind into a fine paste.

Oil - 1 tbsp

Green chilly - 1 slit 

Turmeric powder - 1/2 tsp

                                  

Heat oil in a small cooker in which you are making kurma. Add chopped onion and fry till brown. Add the cut vegetables. Fry for few minutes. Add ground paste and turmeric powder. Mix properly and cook for few minutes. Add 1 cup water and green chilly. Adjust the seasoning. Cover the lid and give 1 whistle. 

vegitable dum pulav reciepe

Ingredient's  2 cups long grained rice, washed and soaked 3 tbsp oil 3 cloves 3 cardamoms 8-10 peppercorns 1 javitri 3 bay leaves 1 stick cinnamon 1 tsp cumin seeds 2 onions, finely chopped 2 tbsp ginger-garlic paste 1 tsp red chili powder ½ tsp turmeric powder ½ tsp cumin powder 1 tsp coriander powder ¼ cup carrot, cut into small dices ¼ cup cauliflower flowerettes ¼ cup French beans, diced ¼ cup green peas 1 tbsp mint leaves ¼ cup yogurt salt to taste For garnish: coriander leaves 1 tbsp fried raisins and cashew nuts 1 tsp ghee/clarified butter

Method :

Heat oil, add the whole garam masalas. Sauté until they pop. Add cumin, onions and fry until onions turn pink. Add the ginger-garlic paste, turmeric, coriander, red chili and cumin powders. Mix well, now add all the veggies. Fry well. Add the soaked rice, and 4 cups water, salt. Cover and let cook on medium flame. Add mint leaves half way through the cooking process. When done, add ghee, coriander leaves and garnish with raisins and nuts.

Milk pedhas

Ingredients:
4 cups milk
1 cup sugar
Cardamom powder
Ghee
Method:
Heat the milk on a medium low heat stirring continuously. (First hour, stir it only once in about 3-5mins but after 1st hr you need to stir continuously).
When the milk is reduced to one cup (measure it after approximately 3hrs) to see if it is 1 cup. Then add the sugar. Keep mixing. When it starts leaving edges and looks quite dry, add the cardamom powder.
Take it out on a plate greased with ghee. Let it cool to room temperature. Make the pedas.
Makes about 15 pedas
Preparation time : 4hrs

PS: Use whole milk for a better result.
Use thick bottomed pans for reducing milk, since milk sticks to bottom very easily. A wide bottomed pan saves a lot of time.
If you have a large quantity of milk, you can keep the heat on medium initially for about hour or so and keep stirring frequently.
Some people add some dry fruits or saffron/food color to give extra flavor/color to it. I prefer the pure one, so I haven’t used any.

badam burfi reciepe

badam burfi
Ingredient Name	Unit	Quantity
badam	cup	1
ghee	cup	1
sugar	cup	1
water	cup	1/4
Procedure
soak the badam in water for 4-5 hrs. Remove the skin of badam and make it powder(Grind the badam with out adding any water). First mix water and sugar and make sugar syrup now add badam powder and ghee to it. mix well untill it becomes half of the quantity. grease ghee onto a plate. pour the badam mix in plate and make it cool.

Jalebi Reciepe

Recipe of Jalebi
Ingredient Name	Unit	Quantity
cornflour	grams	30
curd	cup	1
lemon juice	tsp	1
Maida	grams	100
Oil	tbsp	1
Oil	0	to fry
saffron colour	0	pinch
sugar	cup	1
water	0	as needed
Procedure
Take a bowl add curd mix well then add maida,cornflour mix well to avoid lumps then add food colour,Hot oil and mix again. Batter should be pouring consistency set a side for 24hr to ferment. Take a bowl add sugar,water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side.Lemon juice is to prevent crysalization so just few drops Heat oil to fry jalebi, take a Ziplog bag make a hole and pour the batter so that it can pass through. press the batter in the hot oil fry at a very low flame till golden brown colour. Remove from the oil drain the oil, immediately dip in the sugar syrup for a min and remove in a plate.