MATAR MASALA

INTRODUCTION :-

Matar Masala - creamy green peas masala gravy. No onion - No garlic recipe.

INGREDIENTS :-

(measuring cup used, 1 cup = 250 ml)

- 1 cup matar(peas) - 140 grams
- 1 to 1/2 ginger,

- green chili paste or ½ inch ginger & 1 to 2 green chilies (crushed to a paste)
- 2 tbsp fresh curd/dahi/yogurt, beaten
- 2 tbsp milk powder or dairy whitener
- a generous pinch of hing (asafoetida)
- ½ tsp turmeric powder (haldi)
- ½ to ¾ tsp red chili powder (lal mirch powder)
- 1 tsp cumin powder (jeera)
- 1 tsp coriander powder (dhania powder)
- ½ tsp garam masala powder
- ½ tsp kasuri methi (dry fenugreek leaves) crushed
- 1 cup water
- 3 tbsp oil
- salt as required

For tomato-cashew paste:

- 3 medium to large tomatoes -250 grams or 1.5 cups chopped tomatoes

-  10 to 12 cashews/kaju

For whole garam masala:

- 1 bay leaf (tej patta)
- 2 cloves (lavang)
- 2 cardamoms (chotti elachi)
- 1 inch cinnamon (dal chini)
- 1 or 2 single strands of mace (javitri) (optional)

PROCEDURE :-

Step 1. First soak 10 to 12 cashews in warm water for 20 to 30 minutes.

Step 2. When the cashews are soaking, steam the fresh peas till they are cooked completely. You can steam them in a steamer or pressure cooker. If cooking in a pressure cooker, then cook for 2 whistles.

Step 3. Later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar. Without adding any water, grind to a fine and smooth paste. Keep the ground tomato-cashew paste aside.

Step 4. Heat 3 tbsp oil in a pan. then add the whole garam masala - 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). Saute till the spice become fragrant.

Step 5. Then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. Stir and saute till the raw aroma of ginger and green chilies go away.

Step 6. Now add the tomato-cashew paste. Stir the paste well.

Step 7. The mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.

Step 8. Meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.

Step 9. Stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides.

Step 10. Then add the ground spices - ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.

Step 11. Stir for a minute.

Step 12. Now lower the flame. Then add beaten curd.

Step 13. As soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.

Step 14. Stir the curd very well with the whole mixture. Remember to add beaten curd on a low flame and keep on.

Step 15. Stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.

Step 16. Add 1 cup water.

Step 17. Then add the cooked green peas. Season with salt. Stir everything very well.

Step 18. Add 2 tbsp milk powder. instead of milk powder, khoya can be added. But add khoya and saute it once the tomato-cashew paste is done. Stir again.

Step 19. Bring the peas masala curry to a simmer on a low to medium flame.

Step 20. Lastly add ½ tsp kasuri methi, which has been crushed. Stir and switch off the flame.

Garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. You can also serve green peas masala with jeera rice or saffron rice.

GAJAR KA HALWA

INTRODUCTION : -

Gajar (Carrot) ka halwa (Pudding) is probably one of most popular traditional desserts. Gajar ka halwa is a specially prepared in winter.

INGREDIENTS :-

- Gajar (Carrot) crushed: 1 kg

- Milk: 3 Cup

- Illaichi (Crushed): 1 tbsp

- Sugar: 4 tbsp

- Ghee: 9 tbsp

- Roasted Cashews.

- Powdered Cardamom

PROCEDURE :-

Step 1. Wash, peel and grate the carrots. I used the medium blade in the mandoline to grate.

Step 2. Place a wide-mouthed, heavy-bottomed vessel in Medium-High heat. [Wide-mouthed vessel so that the carrots get cooked fast and uniform. This way you can save gas, time and energy. I did not have a wide-mouthed vessel. Used my pressure cooker]. Add 4 tbsp ghee.

Step 3. Add the shredded carrots into the ghee and mix well.

Step 4. Fry until the carrots turn pale. Compare picture below. Do you see the color difference in the carrots? Carrots have turned pale which means they won’t have raw smell. You’ll now feel a kind of sweet smell from the carrots. This process takes around 10 minutes. Add the milk.

Step 5. Use 3 cups of milk. i.e. enough milk to submerge the carrots so that they get cooked well in the milk. Allow the milk to boil. Takes 5 minutes.

Step 6. Let the carrots get cooked well in the milk. The carrots should drink in all the milk. This will take 20-30 minutes. Stir the content from time to time to prevent scorching.

Step 7. Once the milk is completely drunk, add in the sugar. Mix well. Reduce flame to Medium. Once sugar is added, the content tends to liquefy. Need not alarm. Stir at regular intervals. We need to wait until the mixture turns thick. This will take around 10-15 minutes. Meanwhile work on Step 8 and 9.

Step 8. Place a small wok in medium flame. Roast the cashews will 1 tsp. ghee. When the cashews turn golden, turn off stove and remove the cashews from wok.

Step 9. I like to have my cashews broken. If you prefer to have it whole, please do. Remove seeds from one cardamom pod and powder it.[If you have readymade cardamom powder use 1/4 tsp.]

Step 10. So where were we? Yeah, we were waiting for the sugar to get thick. See, the carrot mixture became thick. Now, add the remaining ghee/clarified butter (4 tbsp.)

Step 11. Add the roasted cashews and powdered cardamom. Mix them well.

Step 12. Cook the halwa stirring occasionally until the added ghee separates out. This takes 10 more minutes. [Do not wait for the halwa to become thick. 10 minutes after adding ghee should be enough. The right consistency is when you mix the mixture, it should stir together forming a mass.]


Serve the Carrot Halwa hot, preferably warm. [Once the Halwa reaches room temperature pack them in a container and you can refrigerate. Take time to read the tips on garnishing and serving below.]

SCHEZWAN NOODLES WITH SCHEZWAN PANEER

INTRODUCTION :-

Schezwan Noodles with Schezwan Paneer

Chinese Food is everyone's Favorite. Now you can make Chinese at Home all You Need is Some "Chings" Magic !!

It's Very easy and Takes Very Less Time.

For Schezwan Noodles

INGREDIENTS :-

- Boiled Noodles

- Chings Noodles Miracle Masala
- Chings Schezwan Chutney
  (Easily Available in Supermarkets)

- Vegetables :- Onion, Carrot, Capsicum and Cabbage ( You can Also Use Spring Onions )

- Oil - 2 Table Spoon
- Salt to Taste

PROCEDURE :-

- In a Kadai , take 2 Table Spoon Oil
Add all The Vegetables ( Chopped , Long and Fine )

- Stir Fry then for about 2 mins, Add Salt, Chings Noodles Masala and Schezwan Chutney and then Stir Fry for 1 min

- Add Boiled Noodles and Mix Well for about 2 mins.

Your Schezwan Noodles are Ready !!

For Schezwan Paneer

INGREDIENTS :-

- Chings Schezwan Paneer or Chilly Paneer Mix

- Paneer
- Vegetables :- Onion, Capsicum and Carrot
- Corn Flour
- Oil - 2 Table Spoon
- Soya Sauce
- Black Pepper
- Salt

PROCEDURE :-

- Add Soya Sauce, Salt and Black Pepper in Paneer and Marinate it. Then add Corn Flour and Coat it well.

- Deep Fry the Paneer and Keep it aside.

- In a Kadai, Take oil Add All Vegetables and stir fry for 2 mins , then Add Fried Paneer and Salt

- Mix The Chings Schezwan Paneer mix in water ( Mix only Half if Making Less quantity )

- Add that Mixture in Vegetables and Let it Boil till the Water becomes Thick Gravy ( 2-3 Mins )

Your Schewan Paneer is Ready !!

ENJOY !!

MASALA NAAN

INTRODUCTION :-

HEALTHY MASALA NAAN

INGREDIENTS :-

FOR DOUGH

1 bowl Maida and Wheat flour mix
1 tea spoon Sugar
1 tea spoon Lime juice
1 table spoon Curd
1 table spoon Oil
2 pinch Baking soda
1/2 tea spoon Salt

FOR MASALA

2 Table spoon Corriander
1/2 Teaspoon red chilly powder
1 Tea spoon dhaniya powder
1/2 tea spoon Ginger Garlic paste
Salt to taste

MIX ALL INGREDIENTS FOR MASALA

PROCEDURE :-

1. In a big bowl take maida and wheet flour.
2.Add all ingredients in it and make a smooth dough for naan.
3.Rest dough for two hours.
4.Roll it in oval shape.
5.sprinkle masala on naan.
6.Roll it little and prik it.
7.Bake naan at 180 degree C for
5 minutes

And your masala naan is ready to eat

You can make variations by sprinkling corriander or chilly flakes and oregano

Serve it with your fav curry

FRENCH FRIES

INTRODUCTION :-

Fly a Kite and Enjoy this Quick Bite !!

Here is Everyone's Favorite !!

CRISPY AND TASTY FRENCH FRIES

INGREDIENTS :-

Big and Long Potatoes
Corn Flour
Oil
Salt
Chilly Powder
Chaat Masala

PROCEDURE :-

STEP 1..Cut The Potatoes as Shown in the Pic and Put in Water

STEP 2.. Boil water in a Big Vessel and Add CHOPPED POTATO At Boiling Point Only for 3 minutes and Strain the water..

STEP3.. Sprinkle Corn Flour on it and Coat a Thin Layer on it..

STEP 4.. Fry it in Hot oil At MEDIUM FLAME and then HIGH FLAME Till it Becomes GOLDEN BROWN..

Step 5.. Sprinkle Salt , Chilly Powder and Chaat masala..

Serve it with Sauce and Mayonnaise.

TIP:- You can also store the uncooked FRIES in freezer for 10 to 15 days in an air tight container.

GRILLED PANEER TIKKA

Introduction :-

Grilled Paneer Tikka

Ingredients :-

For Marination

Hung Curd
Red chilly Powder
Turmeric powder
Chaat Masala
Kasuri Methi (Dry)
Garam Masala
Chilly Ginger Garlic Paste
Salt

All the Above as to Taste

Paneer
Bell Peppers
Onions

Procedure :-

Step 1 - Add all Ingredients for Marination in Hung Curd and Mix Well

Step 2 - Cut Paneer, Bell Peppers and onions in Cubes and Marinate Well

Step 3 - Grill it in the Oven at 180 degree C for 8-10 mins (OR) On a Non Stick Pan on Low Flame both sides for 3 mins.

Your Grilled Paneer Tikka is Ready !

Serve it with Mint Chutney and Sauce

TIP :- You can Store the Marination in the Freezer for 1 month.

CRISPY VEG ROLL

INTRODUCTION :-

Healthy Version Of A Desi Samosa

INGREDIENTS :-

For Dough -

Maida - 2 cups
Baking Powder
Salt
Oregano
Oil - 1 Spoon

For Filling :-

Vegetable of your Choice, we have used - Peas, Sweet Corn, Potato, French Beans, Capsicum, Cabbage, Carrot, Coriander and Onion

Butter
Ginger Garlic Paste
Chilly Powder
Chaat Masala
Salt

Corn Flour Slurry ( 2 Spoon Corn Starch in 1/2 cup water)

Fresh Bread Crum

PROCEDURE :-

STEP 1 - Prepare a Soft Dough and rest it for 2 Hours

STEP 2 - Add 1 Spoon Butter on a Frying Pan , then Add 1/2 Spoon Ginger Garlic Paste and Onions. After 1 minute add rest of the Vegetables and 1/2 cup water, Cover it with a Lid and Cook it Properly.

STEP 3 - Add All the Spices,Masala, Coriander and mix it well till it's dry and there is no water. The filling is Ready

STEP 4 - Roll thin Roti and cut it in a Square shape add The Filling and roll it as shown in the Pic

STEP 5 - Dip the Roll in Corn Slurry and Coat with Bread Crum

STEP 6 - You can Deep Fry or Shallow Fry the Roll from all the sides

Your Crispy Veg Roll is ready !!

Serve it With Mint Chutney and Sauce.

TIP - You can Store the Rolls for 8 days in the Freezer.

CRISPY ONION AND CAPSICUM RINGS

INTRODUCTION :-

Easy to make Snack and Ready in 3 Steps !!

Crispy Onion and Capsicum Rings

INGREDIENTS :-

For batter :-

Maida - 3 Spoon
Corn Starch - 1 Spoon
Salt
Eno - 1/2 tea spoon

Onion Rings
Capsicum rings
Bread Crum
Chaat Masala

PROCEDURE :-

Step 1 - Prepare a Batter which should be less thicker than a Dosa Batter.

Step 2 - Dip the Rings in the batter and coat it with bread crums

Step 3 - Deep Fry them and and Sprinkle chaat masala.

Your Onion Rings and Capsicum rings are Ready !!

Tip :- Don't fry more that 4 rings at a time.

AMERICAN CHOPSUEY

INTRODUCTION :-

An American Dish with Both Chinese and Italian influences. TRY THIS HOMEMADE, TASTY AND EASY RECIPE.

INGREDIENTS :-

For Sauce -

Vegetables - Bell Peppers ( 3 colors ) , Carrot , Cabbage and Onion

Boiled Noodles - 1 Cup
Tomato Sauce - 1 Cup ( Hot and Sweet)
Red Chilly Sauce - 1 Spoon
Corn Starch - 1 Spoon
Vinegar - 1 Spoon
Soya Sauce - 1 Spoon
Chilly Flakes
Water - 1 and 1/2 cup
Butter - 1 Spoon
Ginger Garlic Paste

- Fried Noodles ( Soak it in water for 15 minutes , Dry them and Fry )

Procedure :-

Step 1 - Take butter in a Pan, add Ginger Garlic paste then Add all the Vegetables and Stir Fry for 2 Minutes.

Step 2 - Mix well Tomato Sauce, Red Chilly Sauce, Corn Starch, Soya Sauce, Vinegar, salt and Water. Add this Mixture in the Stir Fried Vegetables. Add Chilly Flakes and Red Chilly Powder and Cook till it's Becomes THICK.

Step 3 - Add Boiled Noodles in the Sauce.

Your Sauce is Ready !!

Pour the Sauce on top of Fried Noodles and Serve Hot and Immediately !!

TAVA CURRY

INTRODUCTION :-

Not All Of Your Family may Like the Same Vegetables. NOW Hers is the SOLUTION to Make a Different Curry for Each Of Your Family Member.

INGREDIENTS :- 

- Vegetables of Your Choice (Fry Them All except Peas and Sweet Corn, Boil them and Use Raw Paneer)

- Butter
- Ginger Garlic Paster
- Mustard Seeds
- Cumin Seeds

- For Gravy:-

  - Masala Curd ( In half A Cup Curd, Add Pav Bhaji Masala - 2 Tea Spoon, Garam Masala - 1 Tea Spoon, Chaat Masala - 1/4 Tea Spoon )

  - Kaju Peanut Paste ( 1/4 th Cup Each, Soak them for 1 Hour and Grind it into a Smooth Paste. )

  - Onion Tomato Purée ( In a Kadai take Some Oil, 2 Chopped Onions. After 2 mins Add 2 Tomato, Turmeric powder, Red Chilly Powder and Salt as per your Taste. Stir Fry for 4-5 Mins , Grind it and make The Purée)

PROCEDURE :-

Step 1 - FOR GRAVY

- In a Kadai , Take Some Butter add Mustard Seeds Cumin Seeds and Ginger Garlic Paste.

- After 1 Minute add Onion Tomato Purée and Masala Curd.

- After 2 Minutes add Kaju and Peanut Paste.

- Stir and Mix It Well and if the Gravy is thick add a Little Water.

- Add Some Butter from Top and Cook it for 4-5 Mins.

Step 2 - Arrange all the Vegetables on the TAVA and GRAVY In the Middle as Shown in The Pic. Mix the Gravy and Vegetables as Per Liking and Serve.

Your TAVA CURRY IS READY !!

Serve it with Paratha, Curd, Papad and Onions.

TIP :- You Can use This GRAVY for Any other CURRY !!