Poha Cutlets Recipe| Easy snack recipe|

Ingredients:-

Flattened Rice/ Beaten Rice (Jada poha)- 1 cup 

Boiled Potato- 1 large 

Turmeric Powder- 1/8 tsp

Red Chilli Powder- 1/2 tsp 

Coriander Powder- 1/2 tsp 

Cumin Powder- 1/2 tsp 

Chopped green chilli- 1 

Finely chopped onion-1

Chopped coriander leaves- 1/4 cup 

Coarsely grinded peanuts- 1/4 cup 

Salt- to taste 

Chat Masala- 1/2 tsp

Aamchur Powder- 1/2 tsp 

Corn flour- 1 tbsp 

Oil- for frying

Method:-

1. firstly wash the poha and soak for five minutes then drain the water and keep it as it is for 5 minutes.

2. Now in a large mixing bowl add soaked poha and smash it well then add boiled potato and smash them too.

3. Then add turmeric powder, red chilli powder, coriander powder, cumin powder, chopped green chilli, finely chopped onion, finely chopped coriander leaves, coarsely grinded peanuts and salt to taste.

4. Additionally add chat masala, aamchur powder and corn flour.

5. Combine well making sure the mixture is smooth.

6. Prepare a small ball sized patties by  greasing hand with little oil.

7. Now shallow fry or deep fry or Pan fry in hot oil on a medium flame,  flipping occasionally till it turns out golden brown. 

8. Serve the poha cutlets with green chutney for tomato sauce.

Happy cooking!

Instant Kharvas Recipe

Ingredients:-

Hung Curd- 1/2 cup

Condensed Milk- 1/2 cup

Milk powder- 1 tbsp 

Milk- 1/2 cup 

Cardamom powder- small pinch

Method:-

1. Firstly in a large bowl take hung curd whisk it well add condensed milk and combine well.

2. Now add milk powder and combine well make sure there are no lumps.

3. Then add milk and whisk till smooth, making sure everything is well combined.

4. Transfer the mixture to a round tin and sprinkle the cardamom powder over the mixture.

5. Cover with aluminium foil or place a plate to prevent water from entering while steaming the Kharvas.

6. Place the pan into a hot streamer with enough water. you can also steam the Kharvas in the pressure cooker by removing the whistle.

7. Steam for 10 minutes, make sure to add hot water to a steamer if water finishes off in between.

8. Remove the aluminium foil and check if the toothpick comes out clean if not let cook for few more minutes.

9. Now let it come to a room temperature and then refrigerate the Kharvas for one hour or till it sets completely.

10. Unmould the Kharvas carefully and finally cut into desire pieces and serve chilled. Enjoy Instant Kharvas/ Junnu

Happy cooking!

Besan Laddu

Ingredients:-

Gram flour- 2 cups 

Clarified butter (ghee)- 1/2 cup + 1 tbsp if required 

Sugar- 2 cups 

Green cardamom Powder- 1 tsp 

Chopped almond -1 tbsp 

Chopped cashews- 1 tbsp 

Chopped Pistachio's- 1 tbsp 

water- 1 tbsp

Method:-

1. Seive the gram flour (besan) to remove any impurities and to avoid lumps in the besan.

2. In a pan heat the clarified butter on low flame then gradually add seived gram flour and roast the besan or chickpea flour on very low flame.

3. stirring often so that besan gets roasted evenly and does not burn.

4. Besan will start to change its colour after 10 to 12 minutes and it will start to release ghee and will give a nice fragrant aroma.

5. Roasting of the besan will take at least 15 minutes. when besan gets roasted properly sprinkle 1 tbsp of water and stir it well so that we will get a grainy texture of laddu mixture. 

6. Mix it well and continue to stir for about 5 to 6 minutes till the water gets evaporated completely. 

7. Add green cardamom powder and mix it well. Remove pan from the flame. 

8. Now spread the roasted besan on the plate and let it cool down completely.

9. Now add sugar and mix it well so that no lumps are formed.

10. Now add almonds cashews and pistachios in the the roasted besan mixture and mix it well.

11. Take small portions of the laddu mixture and shape into a medium sized laddu and garnish with some pistachios.

12. Store besan laddus in an airtight container and serve when required.

   

Happy cooking!

Paneer 65

Ingredients:-

Cottage cheese (Paneer)- 200 grams 

Corn flour- 3 tbsp 

All purpose flour- 3 tbsp 

Kashmiri red chilli Powder- 1 tsp 

salt- to taste 

Ginger garlic paste- 1 tsp 

Lemon juice 1 tsp 

Oil- for dip frying

Seasoning:-

Oil- 1 tbsp 

Green chillies (slit)- 2

Dry red chilli chopped- 2 

Curry leaves- 8 to 10 

Finely chopped garlic- 2 tbsp 

Diced onion and Capsicum- 1/2 each 

Curd- 3 tbsp 

Cornflour 1/2 tsp 

Red food colour- little (optional) 

Red chilli sauce- 1 1/2 tbsp  

Black pepper Powder- 1/2 tsp 

Method:-

1. In a mixing bowl add corn flour, all purpose flour, Kashmiri red chilli powder, salt to taste, ginger garlic paste and lemon juice and make a thick batter add very little water to coat the Paneer. 

2. Now add the Paneer cubes in the batter and coat it well.

3. The batter should coat the Paneer cubes well evenly. do not use lot of water. if needed can sprinkle more flour, if more water has been added accidentally.

4. Now heat the oil in a pan when the oil gets hot gently dropped the Paneer cubes one by one to the oil.

5. Do not disturb the Paneer for a minute afterward flip and fry till it gets crispy and well fried.

6. Remove to the plate.

7. Transfer the leftover oil to a bowl and retain just 1 tbsp of oil in the pan.

8. Now add slit green chillies, chopped Red dry chillies, curry leaves and finely chopped garlic and saute for a minute then add diced onion and capsicum and fry for 2 minutes on high flame until onion turns transparent but remains crunchy.

9. Then mix the curd and half tsp of cornflour and add to the masala then add red food colour and mix it well. it's totally optional you can also skip the same. Now add red chilli sauce, black pepper powder and salt to taste.

10. stir and fry on high flame till curd dries up and thick paste is left.

11. Add fried paneer and toss in the masala by switching off the flame.

12. Serve Paneer 65 as a starter or appetizer.

Happy cooking!

Basundi| Indian Sweet Recipe| Traditional Basundi Recipe|

Ingredients:-

Full fat cream milk- 1 litre 

Sugar- 4-5 tbsp/according to taste 

Chopped cashews- 2 tbsp 

Chopped almonds- 2 tbsp 

Chopped Pistachios- 2 tbsp 

Cardamom powder- 1/2 tsp 

Saffron (Kesar)- 1/4 tsp

Method:-

1. In a large thick bottom Pan boil full fat cream milk and stir it occasionally.

2. Once the milk comes to a boil add saffron strands and stir well making sure that milk does not stick to the bottom of the pan.

3. Boil the milk on low flame for 25 to 30 minutes or till milk reduced to half.

4. when is the milk starts to thicken add sugar chopped cashews, almonds and Pistachios.

5. Boil for another 5 to 6 minutes or till the milk thickens completely.

6. Now add 1/2 tsp cardamom powder and mix it well.

7. Finally serve the basundi chilled or hot and garnish with some chopped dry fruits and few strands of saffron.

Happy cooking!

Naan Recipe| Restaurant Style Naan Recipe| Tandoori Naan without Tandoor|Homemade Naan Recipe

Ingredients:-

All Purpose Flour- 2 cups 

Curd- 1/2 cup 

Baking Powder- 1/2 tsp 

Powder sugar- 1/2 tsp 

salt-to taste

Oil- 1 tbsp 

Onion seeds (Kalonji)- 1 tbsp 

Coriander leaves- 2-3 tbsp 

Butter- 11/2 tbsp

Method:-

1. In a kneading plate take all purpose flour, baking powder, powder sugar, salt to taste, curd and oil and mix it well and knead the soft dough by adding water as required.

2. Now grease the dough with half tsp of oil and keep it aside to rest for 15 minutes.

3. Now punch the dough and dust the dough with little flour and kneat it.

4. Make small portions of the dough and make a round balls by folding the dough to the downward side.

5. Does the balls with little flower and roll out the nun in oval shape.

6. Sprinkle some Kalonji (onion seeds) and chopped coriander leaves and press gently. roll the naan slightly so the onion seeds and coriander leaves sticks to the Naan.

7. Now flip the naan on another side and apply water on it.

8. Heat the Tawa (Not a Non stick Tawa) and place water applied side down on the tawa and let it cook for a minute when bubble starts to form and Naan slightly changes its colour then flip the tawa directly on the fire and roast the naan on a medium to low flame.

9. Apply butter on the naan and serve it hot with gravy of your choice.

Happy cooking!