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.

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.

Kachaudi---Chane ke Daal ki

There are many kinds of Kachaudies which are very popular in nearly all parts of India--as a snack in breakfast or in meals. Chane ke daal ki Kachaudi is more tasty and in demand.

 

      Ingredients:

• Bengal gram       1 cup
  [chane ki daal]
• Wheat flour         2 cup
• Green chilli  3-4 pieces
• Ginger     1 small piece
• Green coriander leaves  1small bunch
• Cumin seed                 1/2 tsp
• Black pepper corn  7-8pieces
•  Black cardamom      2 pieces       
• Green cardamom   2-4 pieces
• Cloves                   5-6 pieces
• Red chilli powder       1/4 tsp
• Ghee                             3tbsp
• Oil  for fry                    2cup                            
• Salt to taste

         Preparation:

• Chop finely green chilly,coriander leaves and ginger.

  For filling--

• Soak the chana daal for 6 -7 hours. Wash thoroughly and grind soaked chana daal along with ginger,cumin seeds, black & green cardamom, black pepper and cloves to get a smooth paste.
• Heat 1 tsp oil in a pan. Add channa daal paste, chopped green chilly & red chilli,   salt, chopped green coriander leaves. Mix thoroughly. Saute for 5-6 minutes. When paste gets dried,close the flame.
• Filling paste is ready.

For Kachaudi--

•  Add warm ghee and salt to the wheat flour, mix well.Knead to a smooth,soft and little loose dough as is made for chapati.

 

Method:

• Make small balls of wheat flour dough of equal sizes. 
• Take one ball, place it on a rolling board,press with palm and roll out a little. 
• Take it in one palm, place one spoon of daal paste in middle and close from all sides.

• Now put it back on rolling board and roll it lightly with rolling pin so that daal does not breach.
  
  
  
  
  
  
  
• Meanwhile heat oil in a deep fry pan on high flame. 
• When steaming hot, deep fry the roll till light brown.Fry on both sides.

 

• Repeat the process with other balls.

Kachaudi is ready.

Serve hot.

Eat it as snack with green coriander chutney or pickle at tea time,or,in meals.

Eastern Kadhi [कढ़ी]

        

 The Kadhi is a very popular dish,basically a product of curd and gram flour,with varying cooking methods prevailing in different parts of India.Each has its own unique taste and flavour.

Ingredients

• Gram flour for pakoda       1cup
• Gram flour for kadhi      1/4 cup
• Turmeric powder               1 tsp
• Asafoetida.                     1/4 tsp
• Fenugreek                       1/2 tsp
• Whole red chilly                 3-4 
• Garlic                        5-6 flakes
• Green chilly              5-6 pieces
• Onion                        2 medium
• Cumin seeds                   1/4 tsp
• Garam masala                 1/4 tsp
• Red chilli powder              1 tsp
• Green coriander leaves   1bunch
• Sour curd                          4 cup
• Salt to taste
• Mustard oil for fry       5-6 tbsp
• Pure ghee for sprinkle      2tbsp
• Water                            3-4 cup

Preparation

• Crush green chilly and garlic. 

For the pakodas,

•   Take 1 cup gram flour in a separate bowl,add 1/2 cup of water gradually in small quantities at a time,keep on beating.The batter should be thick.Add salt,turmeric powder,1/4 tsp red chilly powder &1 pinch asafoetida [hing].

•   To judge whether the batter is fit for fluffy pakodas,take it in a spoon and drop a bit in water taken in a cup.If the batter floats,then it is ok and no more beating is required.Batter is ready to make pakodas.

 

 Method: 

 A.For Pakodas: 

• Heat oil in a deep pan on high flame.
• Once piping hot,drop small balls of gram flour batter in oil with help of a spoon.
• Deep fry till golden brown.
• Make 5-6 pakodas at a time.
• Keep pakodas aside.

   B. For the kadhi:

•  Take curd in a separate bowl and beat well.
• Add 1/4cup gram flour.Whisk thoroughly till batter is smooth and no lumps are there.
• Add turmeric powder,1/4tsp red chilly powder 1/4tsp garam masala and 3-4 cup of water.
• Whisk well again.

Mixture of curd & gram flour

•  Heat oil in a bigger deep pan on high flame.
• Add  asafoetida, methi and whole red chilly.
• When these begin to sputter,add both grated garlic & green chilli.Mix and fry for 5-6 seconds.
• Add mixture of gram flour & curd.Mix.Stir well and bring to boil.
• Lower the flame and simmer for about 15 minutes.
• Add salt to taste.Stir occasionally.
• Kadhi solution should not be thick.To check its rightness,follow the illustration.

Checking solution

Kadhi solution

• Now add pakodas and simmer again on low flame for about 5 minutes.Be careful pakodas may not be broken.

Pakodas dipped in Kadhi solution 

•  For seasoning,heat a small steel bowl on medium flame.

• Add 2 tbsp of pure deshi ghee, then cumin seeds .

• When  cumin seeds  pop up, add curry leaves,whole red chilly & 1/4 tsp red chilly powder at the same time.Saute for 2-3 seconds.

• Close flame.

• Add it at the time of serving.

• Serve hot,garnished with finely chopped coriander leaves.

Garnished Kadhi with seasoning

Ideal companions include roti and rice.Onion [optional] adds to taste.

With roti,rice & onion

Sambhar [सांभर]

A southern food, healthy, tasty and spicy !

Ingredients:

• Toor [arhar] ki daal  1/2 cup
• *Carrot  2 piece
• *Greenpeas1/2 cup
• *Drumstick  2
• *Bottle gourd [lauki]  1/4
• *Green beans.   5-6
• *Potato  2 medium
• *Brinjal      1small
• Green chilli     5-6
• *[ Note: 3-4 kinds of seasonal vegetables can be used]
• Onion  2 medium
• Tamarind [imli ka guda]  2 tbsp
• Mustard seeds  1/2 tbsp
• Black gram[urad dal]        1tsp ?
• Bengal gram  [chana dal]      1tsp ?
• Turmeric powder  1/2 tsp
• Curry leaves   5-6 leaves
• Hole red chilli   2-3
• Garam masala  1/2 tsp
• Sambhar masala powder  2tbsp
• Red chilli powder   1/4tsp
• Salt to taste
• Oil  1-2 tbsp

Preparation:

•  Sambhar masala powder : 

Take following spices in a plate-

 Black gram & bengal gram 

 [ Urad &Chana dal].  3-4tbsp
 Coriander   2tbsp
 Cumin seeds.   1tsp
 Black pepper  1tsp

Whole red chilli    5-6 pieces
 Fenugreek seeds 1tsp
     [Methi ke daane] 

     Roast every spice separately and then grind together

• Wash the toor daal,soak in water for ...minjutes,drain water.Keep aside.
• Soak the tamarind in 1 cup of water for 1/2 hour. Once soft,mash tamarind to separate paste from seeds & fibre and get juice.
•  Chop vegetables in small sizes.

Method: 

• Heat 1tsp oil in the cooker, add black gram  & bengal gram.Fry till turned light brown. Add mustard seed turmeric powder chilli powder.
• Add vegetables,drum stick.Cook with lid on.
• When vegetables are cooked,add soaked toor daal in pressure cooker,add 4 cup of fresh water and salt and cook it. Close the flame.When pressure is released,add tamarind juice and sambhar masala powder.
• Boil for 1-2 minutes.
• For seasoning,heat a small steel bowl on medium flame, add 2 tbsp of oil, then add mustard seeds and hole red chilli.When mustard seeds pop up, add curry leaves and at the same time, close flame.
• Add it immediately to sambhar.Mix well. 
•  Sambhar is ready.

 
Serve hot with Idli, Uttapam, plain rice,rice or dosa,vada etc.