Palak Paneer

This dish has a very authentic taste in itself. Not only that Palak provides iron and folic acid, also paneer has lots of calcium. And as all say that having leafy vegetables twice a week is a must for people who are weak...as it keeps there haemoglobin level good....also you can have is carrot, beetroot...etc Thats why people say that there should be place for one leafy vegetable in our daily diet.

Ingredients:
1 medium bunch of spinach
1 big tomato
1 big onion
1 ½ tsp jeera
2 green chilly
2 tsp ginger-garlic paste
Salt to taste
75 Gms Panner

Method:

1. Boil spinach and keep aside


2. Grind tomato, onion, jeera and make a paste


3. Wash Panner and squeeze it


4. Cut Panner into small pieces and keep aside


5. Take a Kadai and put 3 tbsp oil


6. Now deep fry the Panner in the oil till pink and keep aside


7. Put the tomato paste in the oil and saute for 5-6 mins


8. rind spinach in the mixer and add in the tomato paste and saute for 4-5 mins OR till oil separates


9. Now add Paneer to it and cook for 6-7 mins on slow flame covering with the lid.

Note:Even without garlic the subzi taste very authentic

Semolina Pizza

I would like to call this dish as a quick dish bcos it can be made in no time...... specially when an unexpected guest turns out. Small pizzas which i am sure kids will also love to brunch. And we can indirectly make them eat vegetables as many of the kids do not like eating vegetables.


Ingredients:
200gms semolina
2 cups of mixed vegetables (cabbage, capsicum, tomato)
1 ½ tbsp ginger chilly paste
1 packet ENO
1 tsp heeng
1 cup sour curd
Salt to taste
Water to make batter thin

Method:

1. Take a vessel put semolina and then add finely chopped cabbage, capsicum and tomato.
2. Now add ginger chilly paste, salt, curd, eno and water to make the batter thin.
3. Pour 3tbsp batter on the nonstick pan or a tawaand make small Pizza serve with tomato sauce or green chutney.
   
   PN: Once the batter is ready make pizzas within 15 mins only.
   

Golden Ring

Ingredients:

1 cup maida
6 medium potatoes
1 cup green peas
1 ½ tbsp ginger paste
2 tbsp coriander leaves
1 ½ tbsp lemon juice
1 tbsp garam masala
1 tsp chaat masala
1 tbsp green chilly paste
1tsp oil for the dough
oil required for deep frying
Salt to taste

Garnish With:
Tomato sauce
Sev
Green chutney

Method:

1. Boil potatoes and green peas and smash it
2. add ginger chilly paste, lemon juice, salt gram masala and mix it well
3. Take maida and make firm dough by adding oil and salt
4. make small balls of the mixture and flatten it and keep aside.
5. make thin rotis out of the dough and cut thin slice of approx 1 inch of those rotis. thn you can cut that slice in two and cover the side of the tikkis by the maida roti
6. deep fry those tikkis
7. While serving garnish with sauce, green chutney and Sev.

Pudine ki chutney

Ingredients:
30-40 mint leaves
20-30 coriander leaves
2 tsp lemon juice
1 tsp jeera
½ tsp hing
1 ½ tsp sugar
3-4 green chilly
Salt to taste

Method:
1. Grind everything together.
2. Serve after cooling.
3. You can make ice cubes of this chutney and keep in the refrigerator. Use as and when required.

Moong dal kachori

Ingredients:
1 cups maida
3tbs oil
1 1/2 cups moong dal
2tsp red chilly powder
Salt to taste
1 tsp sugar
1 ½ tsp haldi
1 tbs paste of cinnamon and luvung
1 ½ tsp aniseed powder

For the stuffing:
Method:

1. Soak moong dal in water for 3-4 hrs
2. coarsely grind in the mixi and keep aside
3. Take oil in a pan and put the moong dal mixture and stir constantly till it gets cooked.
   (you get to know that the moong dal is cooked if it does not stick to the pan)
4. Add red chilly powder, salt, sugar, haldi, aniseed powder, cinnamon and luvung paste.
   Saute for 5-6 mins or till the aroma comes.Keep aside.
   
   For atta:
   Take atta add oil into it. Use little water or as required and knead firm dough.
   Apply little water and keep aside for 30 mins by covering with a wet cloth.
   
   For kachoris:
   Make 8 balls of maida dough and make small rounds fill it with 1 ½ tbs of moong dal mixture and fry in il or ghee till pink.
   
   For garnishing:
   1. Take kachori in the plate, put imli ki chutney, pudine ki chutney, curd, chaat masala, sev and serve.

Green chana chaat

Green chana chaat is a absolute filling chaat and very much popular on juhu beach in mumbai. The combination of butter and spices with potatoes, onion and tomatoes make it all the more amazing.Try this out and i am sure u would love it.....

Ingredients:
2 cup green chana
1 small onion
1 small potato
1 small tomato
1 small green chilly
2 tsp lemon juice
1 tsp red chilly powder
2 tbs chopped coriander leaves
1 ½ ts chaat masala
1tsp garam masala
Salt to taste
3 tbs butter

Method:

1. Soak green chanas overnite.
2. Boil the chanas with a pinch of salt
3. Take 1tbs butter in the pan and add the chana and sauté for a while
4. Add chopped onion, potato, tomato, chaat masala and garam masala.
5. Add remaining butter, salt, and lemon juice
6. Serve in a plate and garnish with coriander leaves.

Garlic chutney 1

Ingredients:
1 cup of peeled garlics
2 tbsp Red chilly powder
salt to taste

Mehtod:

1. Make a fine paste of garlic
2. Add red chilly powder and salt
3. Mix well and fill it in a jar.

Note: This dry garlic chutney can be stored for 90 days time. And can be used for multipurpose dishes. just by adding a little water you can eat it with kababs, vada pav, tikkis etc.

Vada Pav

VADA PAV …..listening to the name my mouth starts watering…....Vada Pav is life for any mumbaikar….an all time favorite snack which u can grab anytime and munch it…even if you are in the local train or walking down the street. Vada pav is not the seasonal thing…one can have vada pav irrespective of season or timing ………In the college canteen while on a break, while roaming with friends, even when out of office or especially when Mumbai local trains are late and waiting for the train vada pav is the best option for all I have seen. Especially with hot and spicy garlic chutney and onions. It’s so tasty that one can’t resist eating.

Basically vada pav is a maharastrian dish. But it is found almost everywhere and people enjoy with leisure…Today I tried making vadapav at home as I am basically from Mumbai. so I MISS vada pav so much here that this time I thought let me use my hands on it as I have seen my mother making it so easily and use to be so delicious ....And as tried out the recipe my mother use to make it turned to be amazingly yummy…………so thought lets share with all who are true fans of vada pav…and those who are not “which I highly doubt” I bet they would love it once they eat VADA PAV.

Ingredients:
8 pavs
3 tbsp garlic chutney
3 cups boiled and mashed potatoes
2 tsp ginger and green chilly paste
1tbsp garlic minced
5-6 curry leaves
1 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp hing
2 tbsp oil

For covering
1 1/2 cup besan flour
1/2 tsp turmeric powder
1 1/2 tsp oil
salt to taste
a pinch of soda
Oil for deep frying

Method:

1. Take oil in apan and add mustard seeds, when they start dancing add hing and curry leaves
2. Now add the gingerand green chilly paste along with minced garlic and saute for a while
3. Add the mashed potatoes and salt and toss well
4. Remove from heat and cool it at room temperature
5. make 6 balls out of the mixture and keep aside

For the covering:

1. Take all the ingredient ina large bowl and make a batter adding water as required
2. Dip the vadas in this batter and coat it well
3. Deep fry this vadas in the hot oil and till golden color

To make vada pav:

1. Slice the pav from between and apply a bit of garlic chutney or as spicy you require, place one vada on it while covering it with the other slice

Note: You can also put 1tbsp of chopped onions in the vada pav as it will make it even more tastier.

Lauki Halwa

Lauki ka halwa is an authentic Indian dish which can be had as a sweet and a dessert Lauki ka halwa is being loved by even those who does not like lauki at all…it is not found in most kitchen as people don’t like it. but even other dishes of lauki turns out to be tasty enough such as lauki kofta curry which is very delicious, even lauki muthiya which is basically found in gujrathi homes, lauki raita which once made no would be able to say that it is lauki raita………Lauki halwa can be served hot and even chilled after keeping in the fridge. At my house it is being had mostly in winter with either kachoris or onion pakoras in the morning breakfast.

Ingredients:
5 cups grated lauki
100 grams khova or mawa
½ ltr milk
2 tbsp ghee
1 ½ cup sugar
2 ½ tsp cardamon powder
4 tbsp dryfruits

Method:
Take ghee in the nonstick pan and add lauki
Simmer lauki for a while and thn add milk.
Let lauki get cooked in the milk completely.
Thn add grated khova and sugar and again simmer for a while.
Now add cardamom powder and dryfruits and cook for a while.
Serve hot or cool as desired.

Delicious taste of Indian food and variety of Indian spices

Indian food has got so much of varieties in it. I f you see the food variations throughout India then you will see four major varieties in Indian food. North Indian Food, South Indian Food, East Indian Food and West Indian Food. Just like we have different castes, languages, traditions so we do we have different food varieties.

We all know that world is crazy about delicious Indian food. People love Indian food for its variety of spices. In fact I can say that, we have so many spices that, other countries don’t even have so many of dishes with them. My name is Chandnee Khandelwal. I am very found of cooking so i keep trying new dishes at home and just thought why not share all those recipes with you all. I will try and post a few recipes on daily basis. So just stop by and check out for the latest recipes. You can also subscribe to my Recipe Feeds.