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Friday, September 26, 2014

Special Recipes for Holy Navratra

       











        
       With blessings of Ma Durga, the holy days of Navratra have begun and will end on 2nd Oct,2014.Many of us observe fasting in this period and depend on phalahari meals.In this blog many recipes have been posted from time to time for such occasions,which are listed below:

     I am sure these recipes will make anyone's fasting a worthwhile experience!

Friday, September 12, 2014

Handi Paneer

 

  Handi Paneer is a very spicy,nutritious and delicious paneer recipe.

 

 

 

 

Ingredients:

Paneer.                    250 gm
Thick Curd             1 cup
Turmeric Powder.   1/2 tsp
Red Chilli Powder.  1/4 tsp
Kashmiri Red Chilli Powder   1/4tsp
Bayleaf.                   2 pieces
Black Peppercorn   7-8 pieces
Cinnamon stick       1"(approx size)
Cloves                     3-4 pieces
Mace [javitri]         1 small piece 
Green cardamom.     2-3 pieces
Black cardamom.     1 pieces
Red pepper corn ( whole red chilli) 2
Garam masala powder  1/2 tsp 
Onion.                      3-5 pieces
Tomato                     3-4 pieces
Ginger.                      2" small  piece
Green coriander leaves 1small bunch
Green chilli.             3-4
Salt to taste
Oil.                           2tbsp

Preparation:

Cut the paneer into 1 inch size cubes.
Beat the curd.
Cut into 2 halves then slice very fine
Slit green chillies into two parts.
Grate ginger. grated thickly into long shreds
Finely chop coriander leaves.
Chop tomatoes very finely.



Break coarsely the black pepper corns,black & green cardamoms.

Method:

Heat 2 tbsp oil in a pan or 'cook n serve' handi.Add paneer cubes and fry on low flame on all sides till slight brown.Keep flame on,take paneer out and keep aside.
To hot oil in same pot,add cinnamon stick,bay leaf,javitry,green & black cardamom,cloves,red pepper corn,black pepper corn.Fry till these pop up.
Add immediately sliced onion,stir-fry till onion turns golden brown.Add tomato pieces.Again stir-fry and cook on low flame for 8-9 minutes.
When tomato cooked properly,mix onion & tomato like a paste. Add turmeric powder, red chilli powder and garam masala powder,mix well.
 Add beaten thick curd. Cook for 5-6 minutes till dry.Add salt,Kashmiri red chilli powder and chopped green chilli.
Now add  paneer cubes and 1/2 cup water,cover with lid. Cook on low flame till thick gravy is formed.Close the flame and remove handi.
Serve hot,in a small copper or clay handi,garnished with coriander leaves and grated paneer. Nan,Rumali Roti,Missi Roti,jeera ric etc. are ideal companions.




Monday, September 1, 2014

Arvi ke Patte ke Pakode [Colocasia Leaves Fritter ]


     There are so many kinds of pakode or fritters which are just not mouthwatering in taste,but form popular part of Indian kitchens.Arvi ke patte ke pakode deserve special place among them!These hot pakode can be enjoyed as snacks in cool seasons or with meals.                                   







Ingredients

  • Arvi ke patte                  6-9  leaves
  • Black gram (urad daal )          1 cup
  • Green gram (Moong ki daal)   1cup
  • Rice                                      1/4 cup
  • Garam masala powder              1tsp
  • Asafoetida                            1/4 tsp
  • Green chilli                      7-8 pieces
  • Garlic cloves                             5-6 
  • Ginger                         1small piece
  • Lemon juice                       2 lemon
  • Mango powder                        2 tsp
  • Salt to taste
  • Oil for fry                           1/2 cup
  • Bengal gram (channa daal)      1cup    

Preparation:

    • Wash and soak black gram, bengal gram,green gram and rice in three/four separate bowls for 6 hours.Then grind each soaked gram & rice separately as suggested below :
           1.grind black gram with asafoetida and green chilli.
           2.grind bengal gram with garlic and green chilli.
           3.grind green gram with ginger,rice and green chilli.
           4.Mix mango powder and salt with each gram paste.


     Method:

    • Wash the leaves.If leaves have hard stems,remove them.
    • Rub lemon juice on the every leave.Keep aside for about 10 m9nutes.
    • Place the leaves on clean & large surface.Take one of these,place it with smooth side face down and  rough side up.Apply bengal gram paste on upper surface.
    • Then place another leave over first one with smooth side down,apply black gram paste.
    • Now again place third leave over second one with smooth side down and apply green gram paste.
    • Now roll these leaves carefully like a swiss roll.












    • Repeat the process with other leaves,thus preparing several sets of leaves.
    • Now the rolls are to be steamed in the steamer.If required,as an alternative,take a cooker or large pan, fill in the water nearly up to rim,cover with plain jaali and boil water.Your steamer is ready.
    • Steam 2 or 3 rolls at a time as may be suitable in the steamer,placing side by side and covered with a dish or so,for about 15-20 minutes till daal pastes are cooked.


     
    •  To check whether gram pastes are cooked,insert a knife about 1 inch through the rolls.Withdraw it.If knife is clean,it suggests daal pastes are cooked. 








    •  When done,remove the rolls slowly from steamer,put on a plate and cut  the rolls into 1/2 inch thick slices.
    • Heat oil in a deep pan.When steaming hot.Deep fry the slices,4-5 at a time.Ensure the slices do not break.
    •  [The people who do not wish to use deep fried pakode,then alternatively Heat one tbsp oil in a pan,add mustard seeds.When seeds pop up,add slices,saute on both sides for 5-6 minutes.]
    Serve hot as a snack or with rice,roti and daal.