Month: September 2018

Amritsari Khatte Chole

Amritsari Khatte Chole

By |
Amritsari Khatte Chole
Amritsari Khatte Chole
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Chickpeas (Chole) – 1 ½ Cup
(Soaked overnight and boiled with little water, salt and 2 tea bags. If you don’t have tea bags use tea powder boiled in water after straining it. Chickpeas turn dark due to tea. Boil the chickpeas adequately so that they become very soft.)
Onion, Chopped – 1 No.
Ginger, Chopped – 2 Teaspoons
Coriander Leaves – ½ Small Bowl
Green Chilli, Chopped – As Per Your Liking
Salt To Taste
Kashmiri Red Chilli Powder – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Roasted Cumin Seeds Powder – 1 Teaspoon
Chana Masala (Or Garam Masala) – 1 Teaspoon
Tamarind Pulp – As Per Your Liking
Onion, Sliced For Garnishing
Ginger, Juliennes For Garnishing

Method
• Take chickpeas in a cooker
• Add chopped onion
• Add chopped ginger
• Add chopped green chilli as per your liking
• Add cumin seeds
• Add Kashmiri red chilli powder
• Add roasted cumin seeds powder
• Add chana masala powder
• Add tamarind pulp as per your liking
• Mix well
• Add ½ the bowl of coriander leaves
• Cook for 5-10 minutes so that the spices mix well
• Maintain a medium consistency, not too dry or too watery also
• Close the cooker with lid. Don’t pressure cook it.
• After 8-10 minutes, turn off the flame
• Transfer chole in a serving bowl
• Garnish with coriander leaves
• Garnish with onion slices
• Garnish with ginger juliennes
• Put a green chilli cut into 2 halves on top
• Amritsari khatte chole are ready
• It can be served with matthi, paratha, kulcha or bread

Video

Butter Garlic Pomfret

Butter Garlic Pomfret

By |
Butter Garlic Pomfret
Butter Garlic Pomfret
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Pomfret, Medium Sized, Cleaned And With Cuts On Both Sides – 1 No.
(Cleaned With Salt And Turmeric)
Garlic – 10 Cloves
Salt To Taste
Black Pepper Powder – ½ Teaspoon
Butter – 2 Teaspoons
Lemon – 1 No.
Rice Flour – 2 Teaspoons
Coriander Leaves – 1 Small Bowl

Method
• Take garlic cloves in a mortar
• Add ½ teaspoon of salt
• Crush garlic and salt using pestle
• Add ½ teaspoon black pepper powder
• Mix well
• Add 1 teaspoon butter
• Mix well
• Marinate fish with the mixture of butter, salt and garlic
• Keep the fish aside for 10 minutes for marination
• After 10 minutes, sprinkle little rice flour on both sides of the fish
• If rice flour is not there, corn flour can also be used
• Rice flour is used so that the marination should not come out while frying
• Add 1 teaspoon of butter in a pre-heated wok
• Put fish in wok for frying on a medium flame
• Fry the fish for 4-5 minutes on each side
• Turn off the flame when the fish gets nicely cooked on both sides
• Transfer the fish in a serving plate
• Add lemon juice on top by squeezing a lemon
• Garnish with coriander leaves
• Keep onion slices on the side
• Butter garlic pomfret is ready to serve
• It can be served as a snack or in main course also

Video

Punjabi Kadhi Pakora Wali

Punjabi Kadhi Pakora Wali

By |
Punjabi Kadhi Pakora Wali
Punjabi Kadhi Pakora Wali
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Curd – ½ Kg
Gram Flour For Pakora – ¾ Cup
Gram Flour For Kadhi – ½ Cup
Onion, Chopped – 1 No.
Ginger, Chopped – 1 Teaspoon
Green Chilli, Chopped – 1 Teaspoon
Curry Leaves – 9-10 Nos.
Coriander Leaves – 1 Bowl
Salt To Taste
Red Chilli Powder – 1 Teaspoon
Turmeric Powder – ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Fenugreek Seeds – ½ Teaspoon
Mustard Seeds – ½ Teaspoon
Asafetida Powder – ½ Teaspoon
Dried Red Chilli – 2-3 Nos.

Method
For Pakora Batter
• Take gram flour in a mixing bowl
• Add 2-3 teaspoons curd for making the pokora soft
• Add 2 teaspoons of chopped onion
• Add ¼ teaspoon of chopped green chilli
• Add 1 teaspoon of coriander leaves
• Add ½ teaspoon of salt
• Add ½ teaspoon of red chilli powder
• Add little water
• Mix well
• Keep aside
For Kadhi
• Take curd in a mixing bowl
• Add gram flour
• Add little water
• Mix well using hand blender
• Keep wok on gas
• Add 2-3 teaspoon oil or clarified butter
• If you are using mustard oil, don’t add anything till oil starts smoking
• When oil starts smoking, add ½ teaspoon mustard seeds
• When mustard seeds start crackling, add ½ teaspoon fenugreek seeds
• Add ½ teaspoon asafetida powder
• Add 5-6 curry leaves
• Add 2-3 dried red chillies
• Add 2-3 teaspoons of chopped onion
• Mix well
• When onion turns brown, add 1 teaspoon of chopped ginger
• Add ½ teaspoon of chopped green chilli
• Add 1 teaspoon of red chilli powder
• Add 1 teaspoon of cumin seeds
• Add ½ teaspoon of turmeric powder
• Mix well
• Add curd and gram flour mixture
• Add ½ liter water
• Mix well
• Stir continuously till it starts boiling otherwise it might curdle
• Add salt to taste
• Simmer it on a low flame aside
For Pakora
• Keep oil in a wok for heating
• When oil heats up, start adding pakora batter with spoon
• When pakoras get fried remove them in a dish
• For Pakora Kadhi
• Once kadhi starts boiling, add all the pakoras to kadhi
• More the kadhi boils, better it gets
• So, cover it with a lid and allow it to boil for 20-25 minutes
• After 20-25 minutes, open the lid
• Add coriander leaves
• Add 1 teaspoon of garam masala
• Transfer kadhi to a serving bowl
For Tadka
• Keep a skillet on gas for heating
• Add 1 teaspon of clarified butter
• When clarified butter melts, add ½ teaspoon of cumin seeds
• Add ½ teaspoon of red chilli powder
• Turn off the gas
• Pour tadka on kadhi

Garnish with coriander leaves
Punjabi kadhi pakora wali is ready
It can be served with rice or paratha

Video

How to make white butter at home?

How to make white butter at home?

By |
How to make white butter at home?
How to make white butter at home?
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Milk Cream (malai) taken out from 3 lit full cream milk
If you want to use milk cream taken out over a period of 2 – 3 days…
When you take out milk cream, store it in a deep freezer…
And take it out and bring it to room temperature
only when you want to make white butter
Because after a few days milk cream starts stinking if not stored in a deep freezer

Method
• Take milk cream in utensil
• Whisk it with wooden blender (dungri)
• Butter comes out within 2-3 minutes
• You can even use hand blender or mixer for whisking
• When butter comes out, add ice cubes
• Add little water
• White butter separates out
• Remove it and transfer in a bowl
• Decant the excess water from the bowl
• White butter is ready…
• It can be served with paratha or dal makhani

Video

How to make thick curd at home?

How to make thick curd at home?

By |
How to make thick curd at home?
How to make thick curd at home?
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Full Cream Milk, Boiled & Cooled
Milk Powder – 2 Teaspoons
Curd – 1 Teaspoon

Method
• Warm the milk on gas
• Warm it slightly so that we can still touch it
• Maintain the temperature of the milk between 40 – 45 degrees centigrade
• Little more than lukewarm
• Add 2 teaspoons of milk powder
• You may evaporate the extra water in the milk by boiling it on a low flame for sometime till it becomes thick
• Mix well
• Milk should be at the right temperature
• Add 1 teaspoon of curd
• Mix well
• Transfer it in a bowl
• Cover the bowl and keep it in a warm place for 6 – 7 hours
• Keep a piece of cloth below the bowl
• If the climate is cold, keep the curd in a microwave
• Keep it for 6 -7 hours in a warm place
• After 7 hours check the curd
• There is no water in it
• The curd is thick

Video

Palak Paneer Bhurji

Palak Paneer Bhurji

By |
Palak Paneer Bhurji
Palak Paneer Bhurji
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.		 2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

Ingredients
Spinach (Palak) Leaves, Chopped – 2 Cups
Cottage Cheese (Paneer), Grated – 200 G
Small Onion, Chopped – 1 No.
Tomato, Pureed – 1 No.
Garlic, Chopped – 2 Teaspoons
Green Chilli, Chopped – 2 Teaspoons
Ginger, Grated – 2 Teaspoons
Garam Masala – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Salt To Taste
Cumin Seeds – 1 Teaspoon
Oil – 3 Tablespoons

Method
• Keep a wok for heating
• Add 3 tablespoons of oil
• After oil heats up, add 1 teaspoon of cumin seeds
• After cumin seeds turn brown, add garlic
• After garlic gets cooked, add onion
• After onion turns brown, add ginger
• Cook nicely
• Add tomato puree
• Cook till oil separates from tomato
• After tomato gets nicely cooked, add 1 teaspoon of red chilli powder
• Add green chilli
• Add salt
• After all spices get nicely cooked, add spinach
• Cook spinach for 3 – 4 minutes
• After spinach gets cooked, add cottage cheese
• Mix well
• Add 1 teaspoon of garam masala
• Cover with lid and let it cook for 2 – 3 minutes on low flame
• Palak paneer bhurji is ready
• Turn off the gas and transfer in serving dish
• Garnish with coriander leaves

Video