Ingredients
1 Cup Cut Cauliflower
1 Cup cut Carrots
1 Cup Cut Capsicum (green)
5 Cobs baby corn
5 Cot Mushrooms
1/2 cup onion paste
1/2 cup tomato paste
1 Tbsp Ajwain
1/2 Tsp turmeric
1/2 Tsp chili powder
1/2 Tsp garam masala
Salt & Pepper to taste
2 Teaspoons sesame seeds
1 Tablespoon Peanuts
1/2 Cup oil
4 filo dough sheets
Bread Crumbs
Method
.Cauliflower, mushrooms, carrot, capsicum and cut baby corn into halves lengthwise.
.Roast and coarsely powder sesame seeds and peanuts.
.Heat oil.
.Fry onion and tomato paste until oil separates from the mixture.
.Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders.
.Add salt and toss until the spices coat the vegetables.
.Cook Vegetables for 5 minutes,
.Let it cool.
. Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you.
.Brush with melted butter and sprinkle on bread crumbs.
.Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet.
.Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll.
Ingredients for Filo Pastry
4 oz (112 g) plain flour
Pinch of salt
Water
2 tablespoons olive oil
Method
.Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
.Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
.Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.
.Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board.
.Cover with a cloth and allow to relax again for 10 minutes.
.Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.
.Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1’ x 1’ (30 cm x 30 cm) square.
Repeat with the other pieces of dough.
Monday, October 17, 2011
Wednesday, May 18, 2011
Peshawari Chole
Ingredients
1 cup kabuli chana(Garbanzo Beans)
1 tbsp chana dal (split Bengal gram)
2 black cardamoms
1" stick of cinnamon
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate powder
1 cup chopped tomatoes
1 tbsp chopped ginger
2 tsp chopped green chillies
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chana masala
salt to taste
Bhaturas or nan for serving
Method
.Wash and soak the kabuli chana and chana dal overnight.
.Drain, wash again, add 2 cups of water, big cardamoms, cinnamon and teabags and pressure cook for 1 whistle.
.Reduce the flame and cook for 20 minutes.
.Allow the steam to escape before opening the lid.
.Strain and reserve the liquid but discard the teabags.
.Keep the kabuli chana liquid aside separately.
.Heat the oil in a pan, add the onions and sauté till they turn translucent.
.Add the pomegranate powder and cook while stirring continuously till the onions turn golden brown.
.Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes.
.Add the coriander powder, chilli powder and Punjabi garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
.Add the chana masala, the reserved liquid and a little salt if required and mix gently.
.Cook for 15 to 20 minutes on medium flame till some of the liquid dries up.
.Serve hot with bhaturas or nans.
1 cup kabuli chana(Garbanzo Beans)
1 tbsp chana dal (split Bengal gram)
2 black cardamoms
1" stick of cinnamon
2 tea bags
4 tbsp oil
1 cup chopped onions
1 1/2 tsp pomegranate powder
1 cup chopped tomatoes
1 tbsp chopped ginger
2 tsp chopped green chillies
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp chana masala
salt to taste
Bhaturas or nan for serving
Method
.Wash and soak the kabuli chana and chana dal overnight.
.Drain, wash again, add 2 cups of water, big cardamoms, cinnamon and teabags and pressure cook for 1 whistle.
.Reduce the flame and cook for 20 minutes.
.Allow the steam to escape before opening the lid.
.Strain and reserve the liquid but discard the teabags.
.Keep the kabuli chana liquid aside separately.
.Heat the oil in a pan, add the onions and sauté till they turn translucent.
.Add the pomegranate powder and cook while stirring continuously till the onions turn golden brown.
.Add the tomatoes, ginger and green chillies and sauté for 3-4 minutes.
.Add the coriander powder, chilli powder and Punjabi garam masala and sauté till the tomatoes are cooked and the mixture leaves oil.
.Add the chana masala, the reserved liquid and a little salt if required and mix gently.
.Cook for 15 to 20 minutes on medium flame till some of the liquid dries up.
.Serve hot with bhaturas or nans.
MALAI KULFI
Ingredients
2 1/2 cups milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom powder
Method
.Combine all the ingredients together and bring to a boil. Add the cardamom powder.
.Simmer for 10 minutes till the mixture thickens. Cool completely.
.Pour into 4 kulfi moulds and freeze overnight till firm.
.To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out
2 1/2 cups milk
1/2 cup condensed milk
1/4 cup milk powder
1/2 tsp cardamom powder
Method
.Combine all the ingredients together and bring to a boil. Add the cardamom powder.
.Simmer for 10 minutes till the mixture thickens. Cool completely.
.Pour into 4 kulfi moulds and freeze overnight till firm.
.To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out
KESAR PISTA LASSI
Ingredients
a few strands saffron
2 tbsp chopped pistachios
1 1/2 cups fresh curds
1 1/2 cups full fat milk
8 tsp powdered sugar
4 to 5 ice-cubes
Method
.Heat a non-stick pan on a slow flame, add the saffron strands and dry roast for about 10 seconds.
.Add 2 tbsp of milk mix gently and keep aside for about 15 minutes.
.Combine all the ingredients except the ice-cubes and blend in a mixer for 3-4 minutes.
.Pour into 4 individual glasses and serve immediately.
a few strands saffron
2 tbsp chopped pistachios
1 1/2 cups fresh curds
1 1/2 cups full fat milk
8 tsp powdered sugar
4 to 5 ice-cubes
Method
.Heat a non-stick pan on a slow flame, add the saffron strands and dry roast for about 10 seconds.
.Add 2 tbsp of milk mix gently and keep aside for about 15 minutes.
.Combine all the ingredients except the ice-cubes and blend in a mixer for 3-4 minutes.
.Pour into 4 individual glasses and serve immediately.
DAL MAKHANI
Ingredients
3/4 cup whole black lentil
2 tbsp kidney beans
salt to taste
3 tbsp butter
1 tsp cumin seeds
2 green chillies
1" stick of cinnamon
2 cloves (
3 cardamoms
1/2 cup finely chopped onions
1/5 tsp ginger-garlic paste
1 tsp chilli powder
1/2 tsp turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup (150 grams) cream
2 tbsp chopped coriander (dhania) (dhania) and 1 tbsp for the garnish
Method
1.Clean, wash and soak the whole urad and rajma overnight.
2.Drain, add 2 cups of water and salt and pressure cook for 20-25 minutes till the dals are overcooked.
3.Allow the steam to escape before opening the lid.
4.Whisk till the dal is almost mashed. Keep aside.
5.For the tempering, heat the butter in a deep pan and add the cumin seeds.
6.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
7.Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
8.Add the dal, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
9.Add the cream and mix well. Simmer for 2 to 3 more minutes.
10.Serve hot garnished with coriander and butter.
3/4 cup whole black lentil
2 tbsp kidney beans
salt to taste
3 tbsp butter
1 tsp cumin seeds
2 green chillies
1" stick of cinnamon
2 cloves (
3 cardamoms
1/2 cup finely chopped onions
1/5 tsp ginger-garlic paste
1 tsp chilli powder
1/2 tsp turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup (150 grams) cream
2 tbsp chopped coriander (dhania) (dhania) and 1 tbsp for the garnish
Method
1.Clean, wash and soak the whole urad and rajma overnight.
2.Drain, add 2 cups of water and salt and pressure cook for 20-25 minutes till the dals are overcooked.
3.Allow the steam to escape before opening the lid.
4.Whisk till the dal is almost mashed. Keep aside.
5.For the tempering, heat the butter in a deep pan and add the cumin seeds.
6.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
7.Add the chilli powder, turmeric powder and tomato pulp and cook over a medium flame till the mixture leaves oil.
8.Add the dal, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
9.Add the cream and mix well. Simmer for 2 to 3 more minutes.
10.Serve hot garnished with coriander and butter.
PANEER PASANDA
Ingredients
For The Patties
1 1/2 cups grated paneer
1 tsp finely chopped green chillies
1/4 tsp freshly crushed black pepper
2 tbsp plain flour
salt to taste
bread crumbs for coating
2 tbsp oil for cooking
For Paste (A)
3/4 cup chopped onions
5 cloves of garlic
6" of ginger
2 tbsp cashewnuts
For Paste (B)
oil for deep-frying
1/2 cup sliced onions
For The Gravy
2 tbsp oil or Butter
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup fresh thick curds,
salt to taste
Other Ingredients
Fresh coriander for the garnish
Method
For the Patties
.Combine all the ingredients, except the bread crumbs and oil, and mix well.
.Divide the mixture into 6 equal portions and shape each portion into flat round patty.
.Roll in bread crumbs in such a way that the patty are evenly coated from all sides.
4.Heat the oil on a non-stick tava and cook the patty on both sides till they are golden brown. Drain on absorbent paper and keep aside.
For paste A
.Combine all the ingredients with 1 cup of water and boil for 15-20 minutes.
.Cool and blend in a mixer to a smooth paste. Keep aside.
For paste B
.Heat the oil in a kadhai and deep-fry the onions in oil till they are golden brown.
.Drain on absorbent paper and then blend to a smooth paste in a blender. Keep aside.
For the gravy
.Heat the oil in a pan, add the paste A and cook on a low flame for a few minutes.
.Add the chilli powder and punjabi garam masala, mix well and cook again for a few minutes.
.Add the curds, mix well and go on stirring for 5 minutes.
.Add the paste B, salt and cook till oil separates from the gravy.
.Add ½ cup of water and bring to boil.
How to proceed
.Arrange the paneer patties in a plate. Pour the hot gravy on the top.
.Serve hot garnished with coriander.
For The Patties
1 1/2 cups grated paneer
1 tsp finely chopped green chillies
1/4 tsp freshly crushed black pepper
2 tbsp plain flour
salt to taste
bread crumbs for coating
2 tbsp oil for cooking
For Paste (A)
3/4 cup chopped onions
5 cloves of garlic
6" of ginger
2 tbsp cashewnuts
For Paste (B)
oil for deep-frying
1/2 cup sliced onions
For The Gravy
2 tbsp oil or Butter
1 tsp chilli powder
1/2 tsp garam masala
3/4 cup fresh thick curds,
salt to taste
Other Ingredients
Fresh coriander for the garnish
Method
For the Patties
.Combine all the ingredients, except the bread crumbs and oil, and mix well.
.Divide the mixture into 6 equal portions and shape each portion into flat round patty.
.Roll in bread crumbs in such a way that the patty are evenly coated from all sides.
4.Heat the oil on a non-stick tava and cook the patty on both sides till they are golden brown. Drain on absorbent paper and keep aside.
For paste A
.Combine all the ingredients with 1 cup of water and boil for 15-20 minutes.
.Cool and blend in a mixer to a smooth paste. Keep aside.
For paste B
.Heat the oil in a kadhai and deep-fry the onions in oil till they are golden brown.
.Drain on absorbent paper and then blend to a smooth paste in a blender. Keep aside.
For the gravy
.Heat the oil in a pan, add the paste A and cook on a low flame for a few minutes.
.Add the chilli powder and punjabi garam masala, mix well and cook again for a few minutes.
.Add the curds, mix well and go on stirring for 5 minutes.
.Add the paste B, salt and cook till oil separates from the gravy.
.Add ½ cup of water and bring to boil.
How to proceed
.Arrange the paneer patties in a plate. Pour the hot gravy on the top.
.Serve hot garnished with coriander.
Sunday, May 1, 2011
GRILLED SWEET AND HOT PANEER
Ingredients
20 pieces low-fat paneer,cut into 25 mm. (1”) cubes
1/4 cup finely chopped spring onions (including greens)
3/4 tbsp sugar substitute
1/2 tbsp red chilli sauce
1 tsp lemon juice
? tsp lemon rind
1/2 tbsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste
Barbeque sauce
Method
.Combine all the ingredients along with ¼ cup of barbeque sauce in a bowl, toss gently and keep aside to marinate for at least 15 minutes.
.Arrange the paneer cubes equally on four satay sticks and keep aside.
.Heat on a non-stick tava (griddle) and cook all the satays, using 1 tsp of oil, till the paneer turns light brown in colour on all the sides.
.Serve hot with the remaining ¼ cup of barbeque sauce.
20 pieces low-fat paneer,cut into 25 mm. (1”) cubes
1/4 cup finely chopped spring onions (including greens)
3/4 tbsp sugar substitute
1/2 tbsp red chilli sauce
1 tsp lemon juice
? tsp lemon rind
1/2 tbsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste
Barbeque sauce
Method
.Combine all the ingredients along with ¼ cup of barbeque sauce in a bowl, toss gently and keep aside to marinate for at least 15 minutes.
.Arrange the paneer cubes equally on four satay sticks and keep aside.
.Heat on a non-stick tava (griddle) and cook all the satays, using 1 tsp of oil, till the paneer turns light brown in colour on all the sides.
.Serve hot with the remaining ¼ cup of barbeque sauce.
Subscribe to:
Posts (Atom)
