nariyal ke laddoo

Rakhi is here once again and I am so looking forward to all the wonderful dishes that are going to make their presence felt in our lives as well as our waistlines:).But who cares..I am going to forget all about calories and cholesterol and such forgetful stuff

Coconut Laddoo

Ingredients [Makes 30-32 laddoos]

Condensed milk[Milkmaid] – 1 tin
Grated coconut – 4 cups

Method
Keep aside about 50 gms of coconut aside.
In a thick bottomed kadai,add the rest of the coconut and the milkmaid and mix well.
Cook on low flame for about 5 minutes.
When the mixture starts leaving the sides of the kadai,switch off the flame and transfer the mix to another bowl and let it cool.
Grease your palms with butter and make small laddoos.
Roll them in coconut and arrange them on a butter paper.
Indulge and share the mithai with your ♥loved♥ ones too!!

Paneer with peas and sweet corn kernel

Ingredients –

Sweet corn kernels – 1 cup
Cottage Cheese/ Paneer – 150 gms
Green peas -1 cup
Oil – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Onion (finely chopped) – 2 medium sized
Tomato (finely chopped) – 2 medium sized
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – 1 teaspoon
Tomato ketchup – ¼ cup
Salt – to taste

Method:

* Boil the sweet corn till tender and drain the excess water and keep aside.
* Cut the paneer into 1 inch cubes.
* In a kadhai or a heavy bottomed pan heat oil. Add cumin seeds and once it splutters add the chopped onions until transparent. Add the ginger garlic paste and mix well.
* Now add the tomatoes, red chili powder, turmeric powder, coriander powder and cumin powder. Mix well on a low flame until oil separates from the masala and the tomatoes become tender.
* Add the garam masala, salt and tomato ketchup.
* Add peas and sweet corn kernels .Saute for 5-10 mins,add the paneer Mix gently and let it cook on a low flame.
* Garnish with freshly chopped coriander and serve with parathas or chapattis.

chicken-do-pyaja

All time hit Dish of chicken with lots and lots of onions.An easy dish to prepare with a zing , nawabi touch and lots of heat.

Ingredients:-

Chicken- 1 kg 

Onion-700 g 

Dried red chilly-2-3

Ginger and garlic paste-2 tbsp

yoghurt-100 g beaten and whisked

green chillies- 3-4 as per your taste

Red chilly powder-1 tsp

turmeric powder-1 tsp

Cumin powder- 1 tsp

Coriander powder-1 tsp

coriander leaves

Bay leaves-2

Oil-100g

Salt as per taste

garam masala powder-1tsp

method:-

1.mix chicken and yoghurt and keep aside for 2 hrs.

2.Cut half the onion thick slices and other half in fine slices.

3.Heat oil in a pan and saute the thick slices till it becomes tender but not brown,Take it out and keep aside.

4.add rest of the onions and bay leaves  and dried red chilly and fry till golden brown colour.

5.Add Ginger Garlic paste and keep frying.

6.Add all the powdered spices and fry

7.Add Chicken with yoghurt ,green chillies ,salt Cover and cook until all moisture dries up.

8.Add fried onion and garam masala.Cook with another 2-3 mins Ganrnish with onion rings and coriander leaves

9.Serve hot with rice or roti.

alu-do-pyaja

 A Potato Dish with prominent flavour of onions.An easy dish to prepare just with a little twist on a daily moron meal.Here we go with the recipe.

Ingredients:-

Potatoes- 1/2 kg washed .peeled and cut in big chunks

Onion-600 g or 2-3 medium

Ginger and garlic paste-2 tbsp

yoghurt-100 g beaten and whisked

green chillies- 3-4 as per your taste

Red chilly powder-1 tsp

turmeric powder-1 tsp

Cumin powder- 1 tsp

Coriander powder-1 tsp

Bay leaves-2

Oil-100g

Salt as per taste

garam masala powder-1tsp

method:-

1.mix potatoes and yoghurt and keep aside for 10 mins.

2.Cut half the onion thick slices and other half in fine slices.

3.Heat oil in a pan and saute the thick slices till it becomes tender but not brown,Take it out and keep aside.

4.add rest of the onions and bay leaves and fry till golden brown colour.

5.Add Ginger Garlic paste and keep frying.

6.Add all the powdered spices and fry

7.Add potatoes with yoghurt ,green chillies ,salt Cover and cook until all moisture dries up.

8.Add fried onion and garam masala.Cook with another 2-3 mins.

9.Serve with rice or roti.

mushroom tikka

Marinade same as paneer tikka -see my previous post

IngredientsFresh Mushrooms whole
1 large bell-pepper  yellow red or green- diced into squares
1 large red onion - diced into thick slices
Cooking Oil

Tandoori Marinade
1/4 cup yoghurt
2 tsp ginger-garlic paste
1 tsp red chilli powder or paprika
1 tbsp tamarind paste
2 tsp pickle(achaar) - optional
1 tsp salt
3 tbsp lemon juice
1/2 tsp turmeric powder
1/4 tsp orange food color(optional, I did  use it)
1 tbsp tandoori tikka masala

MethodTake the mushrooms and add  1/2 tsp turemric powder, 1/2 tsp salt and 1 tbsp lemon juice. Soak them for at least 10 mins.

Now take the yoghurt and pass it through a muslin cloth, removing all water content and leaving only the firm yoghurt part. Add all the Marinade ingredients to it; mix well, adjust spices according to taste and set aside.
add all the mushroom(remove from salt water) into it, shake it arund so all pices are coated with the marinade, then refrigerate it for at least 2 hours (or maximum overnight).

Baking
Preheat oven to 400 deg F. Now grease a cookie sheet with ample amount of coking oil, then place the marinated mushroom pieces and vegetables in skewer on the rack with tray beneath;
Apply some light oil on each piece with a brush, sprinkle some more tandoori masala on top, then bake for 10-12 mins. Then flip them over, apply oil on the other side and bake again for another 10 mins (depending on your oven, it may take longer) Check after 15 mins to see if the pieces are cooked through evenly.

Serve hot with raita and salad of your choice.

malpua

You will need:

2 cups All Purpose Flour (Maida)
3 cups Milk
2 Bananas mashed
3 tbsp Fine Sooji (semolina)
2 cups Sugar
3 cups Water
½ tsp Cardamom powder
Few saffron strands
1 cup Ghee (for frying)

Mix flour, fine sooji, milk, saffron strands, cardamom powder and mashed banana in a bowl to make a thick pouring consistency batter. Keep aside for 30 mins.

Meanwhile make the sugar syrup by boiling sugar and water till it thickens to form a clear sticky syrup. Heat ghee in a pan for deep frying. Pour a small cup of batter in the centre of the hot ghee and fry on both sides till its light golden brown. Soak in sugar syrup for a minute and plate. Garnish with chopped pistachios and almonds and serve hot.

Ritually thus is served with rabdi or malai.

paneer tikka

I have made this few times now in oven and sometimes I make in tawa too.. I got this recipe from a cook in a near dhaba when I was living in Delhi.Hot Fav midst delhites. Its very simple yet very delicious paneer tikkas.

IngredientsFresh Paneer - cut into thick cubes
1 large bell-pepper - diced into squares
1 large red onion - diced into thick slices
Cooking Oil

Tandoori Marinade
1/4 cup yoghurt
2 tsp ginger-garlic paste
1 tsp red chilli powder or paprika
1 tbsp tamarind paste
2 tsp pickle(achaar) - optional
1 tsp salt
3 tbsp lemon juice
1/2 tsp turmeric powder
1/4 tsp orange food color(optional, I did  use it)
1 tbsp tandoori tikka masala

MethodTake the paneer cubes and add them to 1/4 cup of water along with 1/2 tsp turemric powder, 1/2 tsp salt and 1 tbsp lemon juice. Soak them for at least 10 mins.

Now take the yoghurt and pass it through a muslin cloth, removing all water content and leaving only the firm yoghurt part. Add all the Marinade ingredients to it; mix well, adjust spices according to taste and set aside.
add all the paneer cubes(remove from salt water) into it, shake it arund so all pices are coated with the marinade, then refrigerate it for at least 2 hours (or maximum overnight).

Baking
Preheat oven to 400 deg F. Now grease a cookie sheet with ample amount of coking oil, then place the marinated paneer pieces and vegetables in skewer on the rack with tray beneath;
Apply some light oil on each piece with a brush, sprinkle some more tandoori masala on top, then bake for 10-12 mins. Then flip them over, apply oil on the other side and bake again for another 10 mins (depending on yoor oven, it may take longer) Check after 15 mins to see if the pieces are cooked through evenly.

Serve hot with raita and salad of your choice.