10.29.11

Sweet Turnip & Carrot Pickle Recipe


Ingredients:
Mustard Oil – 250 ml
Carrots & Turnips (peel and scrape them)  – 2 ½ kg
Jaggery – 75 g
Red chilli powder – 75 g
Vinegar – 1 ½ tsp
Mustard seeds (ground) – 120 g
Salt – 125 g
White cumin seeds (ground) – 15 g
Garlic – 30 g
Cinnamon powder – ½ tsp
Onion – 90 g
Dry dates – 60 g
Ginger – 30 g
Tamarind – 60 g

Method Of Preparation:
1.Soak the dates and tamarind separately in water. Let stay overnight.
2.Mash the tamarind and remove its pulp.
3.Chop the dates in slices lengthwise. Take off the stones.
4.In a pan heat oil and fry garlic, ginger and ground onion. Then stir in the red chilli powder, tamarind pulp, cumin seeds, date slices, salt, turnip pieces (about 1/8th” thick), ground spices and carrots. Mix them well.
5.Then place all in a jar and set it under the sun for about 4 days. Shake everyday.
6.Make jaggery syrup by adding it in 1 cup water. Mix this in the pickle. Again place under the sun for about a week. Shake daily.
7.The pickle will be ready in 10 days.

10.29.11

Tinda Pickle Recipe

Ingredients:
Salt – ½ cup
Tinda – 1 kg
Red chilli powder – 2 tsp
Mustard seeds – 4 tsp
Mustard oil – 2 cups
Turmeric – 2 tsp
Fenugreek seeds  – 2 tsp
Coriander powder – 3 tsp
Aniseed – 3 tsp

Method Of Preparation:
1.Peel the tinda and cut them in 4 pieces each.
2.Then boil them in salty water till almost tender.
3.Put them in a basket and let the water drain.
4.Roast mustard seeds, aniseed and fenugreek till light brown. Then grind them coarsely.
5.Mix together red chili powder, ground ingredients, salt, oil and turmeric. Then mix this in the boiled tindas.
6.Then place them in a clean jar and leave aside for about a week. Shake daily and serve after a week.

10.29.11

Carrot, Cauliflower & Turnip Pickle Recipe

Ingredients:
Garlic – 25 cloves
Veggies – Carrot (cut length – wise),
Turnips (cut in round slices)
& Cauliflower (small pieces) – 2 ½ kgs
Mustard powder – 6 tsp
Ginger – ¼ cup
Oil – 3 cups
Salt – ¾ cup
Ground spices – 8 tsp
Vinegar – 2 cups
Red chilli powder – 4 tsp
Jaggery – 200 g

Method Of Preparation:
1.Boil water and turn off the fire. Put all the veggies in it and cover it for about 15 – 20 mins.
2.After a while drain the veggies and remove all water possible.
3.In a pan heat the oil. Let it smoke, then turn off the gas and cool for a couple of minutes.
4.In this fry ginger and garlic till they are brown.
5.Cool oil and add ½ cup water. Then cover this.
6.Place it back on fire and let all water evaporate.
7.Then add all veggies and other ingredients. Cook till oil comes out.
8.Cool it and put them in a jar.
9.Leave the jar under sun for about 8 days (in the winter season). Shake it everyday.
10.Keep this pickle for 6 months or even more than that.

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10.21.11

Paneer Korma Recipe

Ingredients:
Paneer – 250 Gms
Tomato (Tamatar) – 4 nos
Onions (Pyaj) – 3 nos
Ginger (Adrak) – 1 long piece
Green chili (Hari Mirch) – 2 nos
Cream (Malai) – 1 cup
Red chili powder – ½ tsp
Turmeric (Haldi) – ¼ tsp
Mava – 1 cup
Garam Masala  – ½ tsp
Clarified Butter (Ghee) –  2 tbsp

Method Of Preparation
1)Take the paneer and cut it into square pieces
2)Take ginger, onion and green chili and grind them well
3)Grate the Mava
4)Take a pan and heat some ghee in it.
5)To this add tomato paste and onions.
6)Keep cooking as long as the ghee doesn’t start separating.
7)To this add the cream and Mava.
8)Keep cooking for two minutes
9)To this add red chili powder, salt, garam masala and turmeric.
10)Take half cup of water and add paneer to this.
11)When the gravy starts thickening, remove it from the flame.
12)Serve it hot.

10.21.11

Paneer Pasanda Recipe

Ingredients:

Paneer – 500 Gms
Onion (Pyaj) – 6 nos
Tomato – 400 Gms
Ginger (Adrak) – 1” long piece
Curd (Dahi) –  1 cup
Green chili (Hari Mirchi) – 2 nos
Cream (Malai) – one cup
Butter – 100 Gms
Red chili powder – 1 tsp
Turmeric (Haldi) – ¼ tsp
Garam Masala – ½ tsp
Milk – ½ cup
Dried Pudina Leaves – one tsp

Method Of Preparation

1)Take the paneer and cut it into small pieces
2)Take the onion and chop finely.
3)Take green chili, ginger and tomato and grind it.
4)Take a pan and heat butter in it.
5)Put some onions in it and keep sautéing till it becomes brown in color.
6)To this add the tomato paste
7)Keep cooking continuously till the ghee starts separating on medium flame.
8)Put the flame off.
9)Now add cream, paneer, salt, curd, turmeric powder, garam masala, red chili powder and Pudina leaves. Mix it well.
10)Once the mixture is done, set it aside for close hour
11)After an hour, take a pan and put this mixture on the fire and add some milk.
12)Keep boiling it for 5 mns.
13)Once done, remove from fire and to be served hot.

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10.21.11

Shahi Paneer Recipe

Ingredients:
Paneer – 200 Gms
Onions – 2 medium nos
Ginger – 1”
Garlic pieces – 3 – 4 nos
Green chilies – 2 nos
White pepper powder – ½ tsp
Red chili powder – 1 tsp
Turmeric powder – ¾ tsp
Cream – 3 – 4 tbsp
Dry fruits (Raisins, cashews, Makhane) – ¼ cup
Garam Masala powder – 1 tsp
Milk – ½ cup
Vegetable oil – 8 – 10 tbsp
Salt –  as per required

Method Of Preparation –
1)Take oil in a pan.
2)The paneer needs to be cut in small pieces. This needs to be fried till it is brown in color.
3)Once done, keep it aside.
4)Take the dry fruits and sauté it in one tbsp of oil.
5)In a blender grind ginger, onion, green chili and garlic to paste.
6)Once done, fry this in the left over oil till the oil starts separating.
7)To this add garam masala, white pepper powder, red chili powder, turmeric powder and salt. Keep Sautéing it for couple of mns.
8)To this add milk; keep boiling it till the gravy starts getting thicker.
9)Take a small part of dry fruits put it while the milk is getting boiled, the rest you can use for garnishing.
10)To this gravy add the paneer and cream. Continue heating it.
11)Garnish it with coriander leaves, dry fruits and cream.

10.21.11

Paneer Taash Kabab Recipe

Ingredients:

Paneer – 400 Gms
Fresh cream – 1 tbsp
Cheese – 1 cup (grated)
Peppercorns – ½ tsp
Tomatoes – 2 medium nos (sliced)
Mint chutney – 8 tbsp
Onions – 2 medium nos (sliced)
For Marinade
Ginger garlic paste – 4 tsp
Chaat masala – as required
Hung yoghurt – 1/3 cup
Coriander powder – one tsp
Mustard oil – 2 tbsp
Garam masala  – one tsp
Cumin powder – one tsp
Red chili powder – 2 tsp
Salt –  as per taste

Method Of Preparation

1)Cut the paneer into 7 pieces
2)Take the marinade ingredients. Mix it well.
3)Keep it aside for 10 mns
4)On the paneer slices, spread the mint chutney.
5)Take the cut pieces of onions and tomatoes and place on the cut cottage cheese. Cover these with cut cheese.
6)Take the cut paneer and stack it on top of each other.
7)Now we need to make the mixture of cream along with crushed black pepper. Pour this on the paneer pieces.
8)Take the last piece of cheese and put it on top of paneer. In an oven, bake it for 10 mns.
9)You can now cut it into required pieces.

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10.21.11

Makki Paneer Pakora Recipe

Ingredients:

Cumin powder – ½ tsp
Coriander leaves – 2 tbsp, chopped
Oil – as per required
Besan (Bengal gram flour) – 6 tbsp
Salt – as per taste
Ginger – 2 tsp, chopped
Garlic – 2 tsp, chopped
Green chili – 2 nos, chopped
Milk – 1 cup
Dry mango powder – 13/4 tsp
Onions – 1 nos, chopped
Cottage cheese (paneer) – 100 Gms
Corn fresh (makki) – 200 Gms

Method Of Preparation
1)Take the corn, and grind it in a blender
2)Take the cottage cheese and grate it
3)Take a pan, heat oil in it and put it ginger and garlic. Keep frying till it turns pink in color.
4)Add crushed corn and keep stirring it.
5)Add salt and mix
6)Put the milk and keep stirring it till it becomes creamy.
7)Once the corn appears cooked, put it to a round base dish .Cool it.
8)Mix in Onions, chilies, paneer, Aamchur powder, cumin powder and coriander leaves.
9)Add salt to taste and keep mixing it.
10)Put the Besan in it for binding and if required add some milk to get the creamy structure back.
11)Make small balls of the mixture.
12)Take a pan, heat the oil and put the pakoras in it. Fry it on medium flame, till it is golden brown in color.
13)Once done, remove it and put it on tissue/ newspaper so that the extra oil can be soaked up.
14)Serve it hot.

10.21.11

Paneer Bhare Papad Recipe

Ingredients:

Moongdal Papads – 4
Onions – 1 nos, medium chopped finely
Salt – as per taste
Cottage cheese – ½ cup, grated
Green chilies – 2 nos
Coriander leaves – 2 tbsp, finely chopped
Capsicum – 1 finely chopped
Oil – as per required for frying
Chaat Masala – 1 tsp

Method Of Preparation

1)Take the papads and split it into halves
2)Make the mixture to be stuffed in by adding all the ingredients.
3)Take the papads, and roast it one at a time
4)When they are hot, we need to roll it to make into cylinders.
5)Stuff the stuffing in the roll.
6)At the same time also apply little water or milk to the sides of the papads. Take the mixture and put it on one side, keep rolling it cylindrically. Then deep fry it in oil and to be served hot.

10.21.11

Paneer Tikka Masala Recipe

Ingredients:

Paneer (cottage cheese) – 250 gm
Curd (Dahi) – 100gm
Onion (Pyaj) – 2 nos
Tomato (Tamatar) – 2 nos
Ginger garlic paste (Adrak, lasun) – 1 tsp
Green chili – 2 nos
Cashew nut paste – 50 gm
Tandoori masala – one tsp
Chat masala – one tsp
Chana masala – one tsp
Salt – as per taste

Method Of Preparation

1)Take Tomatoes and onions and cut into round slice. Keep it aside
2)Take the paneer and cut it into cubes
3)Take the dahi, mix it with tandoori masala, chana and chat masala with half of garlic ginger paste.
4)To this add the paneer cubes and keep mixing it well
5)Take the paneer slices in a good toothpick, and put onion and tomato slices around the paneer.
6)Cook them in oven and keep it aside
7)Now take a pan, heat oil in it and put green chilies and the remaining ginger garlic paste.
8)Keep cooking it for close to 5 mns. To this add the chopped onions and keep frying it again.
9)Also add the tomatoes which are finely chopped and keep cooking till the onion starts floating on the surface.
10)To this add the kaju paste and keep cooking it for close to 10 mns
11)Now add the spices and keep cooking it for further 2 mns
12)Then take the paneer which was cooked in the oven and cook it for further 5 mns
13)This can be garnished with coriander leaves and should be served hot.