HOW to make Kachori !!

Ingredients :
3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder


HoW tO maKe Daal kachori :

Soak the beans in water overnight then rinse and drain.
Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
Divide the dough into 16, using wet hands, and smear each portion with a little oil.
Flatten and roll out into 2inch round.
Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
Flatten and roll into a 3-4 inch round.
Heat plenty of oil in a deep frying pan or a kadhai.
Now lift the rolled kachori and carefully slip it into the hot oil.
Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

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shahi paneer !!

Ingredients:

• 250 g Paneer/Cottage Cheese (cut into large cubes) • 3 chopped Tomatoes • 1 chopped Onion (if you want)• 10 Cashew Nuts (ground to fine paste) • 1½ tsp Ginger-Garlic Paste • 1 tsp Chili Paste • 1 tsp Tomato Paste • ½ tsp Garam Masala • Salt (to taste) • ½ tsp Chili Powder • A pinch of Cochineal • ½ tsp Turmeric Powder • 1 tsp Coriander Powder • Oil/Ghee (to fry) • 2 tbsp Oil/Ghee • 2 tbsp chopped Coriander (to garnish) How to make Shahi Paneer: • Heat 2 tbsp oil/ghee in a large saucepan and fry onion, until soft. • Add ginger-garlic paste and chili paste. Mix and fry until brown. • Add tomatoes and fry for another 6-8 minutes. • Remove from heat and bring down to room temperature. Put into a blender, along with ½ cup water and tomato paste. Grind into a puree. • Transfer back to the saucepan and bring to a boil on low heat. • Fry paneer in hot oil/ghee and remove. Ensure that you do not brown them. • Add garam masala, chili powder, turmeric powder, coriander powder, and salt. Mix well. • Add cashew nut paste and cochineal. Stir and cook on low heat for 5 minutes, or until the gravy turns thick. • Just before serving, heat the gravy and float fried paneer pieces on top. • Garnish with coriander leaves and serve. Now Aditya is hungry :D keep watch cook4adi.blogspot.com

roti and palak paneer !!

1st roti

Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups
Salt – 1/2 tsp (optional)
Oil – 4 tsp
Warm Water – 3/4 cup
All-purpose flour – for rolling and dusting

HOw to make roti :

1. In a large mixing bowl, mix Chapati Flour and Salt well.
2. Add Oil and mix until all lumps are gone.
3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.
5. Heat Tawa or skillet on medium heat.
6. Knead the dough once and divide into golf ball size balls.
7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
8. Shake or rub off excess flour from the rotli and place it onto the hot tawa.
9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame.
11. The rotli should balloon up. Flip it over and cook on the other side.
12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.
Makes approx 12 rotlis.

Palak paneer Ingredients:

• 1/2 kg Spinach • 100 gm Paneer • 1 Onion • 1/4 tsp Black pepper powder • 1/4 tsp Ginger paste • 1/2 tsp Green chilli paste • 3 tbsp Butter • 2-3 Bay Leaves • 1 tsp Cumin Seeds • 1 tsp Garam Masala Powder • Vegetable oil • Salt to taste

How to make Palak Paneer:

• Mix green chilli paste and ginger- paste with spinach. Add little water. • Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle. • Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration. • Heat vegetable oil in a frying pan. • Fry the paneer cubes on a medium flame till they become light brown. • Take the pieces out of the pan. • Take 2 tbsp butter and heat it. • Add bay leaves and cumin for frying. • Add chopped onions and fry again until they turn pink. • Add garam masala powder, black pepper powder and salt. Mix well. • Now add fried paneer and cooked spinach. Mix them properly. • Put the palak paneer in a baking tray. • Add the remaining butter and bake for about half an hour at 180 deg C. • Grate remaining paneer pieces and decorate. • Palak paneer is ready to serve. now Aditya is hungry :D and keep watch cook4adi.blogspot.com , thank you

How to make gulab jamun !!

Ingredients ;
1 cup Carnation Milk Powder,
1/2 cup all purpose flour,
1/2 tsp baking soda,
2 tablespoons butter -melted
Whole milk just enough to make the dough     And For the Sugar Syrup
                                                                              2 cups Sugar
                                                                              1 cup water
                                                                              Oil for frying


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• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup...

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
  
  
  Aditya hungry now :D and keep watch cook4adi.blogspot.com