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.

nimkee

Ingredients:

Maida - 1 cup

Kalonji seeds - 1/4 tsp

Salt - 1/2 tsp

Baking Powder - 1/2 tsp

Whole black pepper - 20

Water - less than 1/2 cup

White Oil - 3 tbsp + 2 cups (for deep frying)

Preparation:

1. Take maida in a bowl. To it add kalonji seeds, salt, baking powder, and 3 tbsp oil. Mix well for 5-6 min.
2. Then add water to make it into a tight dough. Knead well for 7 min.
3. Make 20 small balls. Using a rolling pin, flatten the balls to a very thin pancake.
4. Fold into half  2 times consecutively giving it the shape of a quadrant or square

Cooking procedure:

1. Heat oil in kadai.
2. Add the prepared nimki/crackers to oil and fry on slow heat.
3. Remove the nimki/crackers when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

khichdi with twist

Ingredients:-

1.basmati rice-1 cup

2.chana dal-1/4 cup

3.toor dal-1 cup

4.haldi-1 tbsp

5salt as per taste

6.garam masala powder 1/2 tsp

7.cumin and black pepper powder-1/2 tsp

8. mixed veggy cut in small pcs(cauliflower,potato,green peas,carrot)

9. onion 1 big

10.cumin seeds,red chilly

11 oil.

method:

1) pressure cook rice and all dal with salt and haldi till 2-3 whistles.keep it aside.

2) heat oil add cumin seeds red chilly and onion.

3)add the veggies

4)add garam masala and cumin and black pepper powder.

5)fry till veggies are cooked.

6) add it to the pressure cooker having khichdi and mix well.

7)serve with ghee ,papad,dahi and achar.

matar chhole

Ingredients:
White Matar sok overnight
Onion 2 cut very small pcs
tomato 1 cut very small pcs
ginger garlic paste 2 tsp
haldi powder-1 tsp
chilli powder- 1 tsp
cumin powder- 1tsp
coriander powder- 1tsp
black pepper powder-1 tsp
amchur powder-1tsp
salt as per taste.
edible soda-1/2 tsp

method

1.Pressure cook matar with soda for 3-4 whistles and leave aside.
2.Heat oil add onion and fry till translucent
3.add tomato ,add all the powdered spices and salt and fry till oil seperates.
4.add matar from the pressure cooker along with the water in it.
5.leave it simmering for 10 mins on low flame.
6.serve with Naan or paratha.

Cramalized Fruits with Ice cream

My First prize winner recipe in desserts in 10 mins category recipe,conducted by Tarla dalal.


caramelised fruits with vanilla ice cream
the recipe:-2 medium-small firm bananas, peeled
2 kiwis cut in thick slices
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup low-fat vanilla ice cream

Cut bananas in half lengthwise. Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices and kiwis on top, cut side up. Cook undisturbed for 20 seconds, then add orange juice and cinnamon. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Divide the bananas and kiwi between 2 dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice cream (or frozen yogurt) topped with cherry and raisins.