How To Make Veg Biryani Recipe

A healthy and delicious biryani with vegetables and rice.Vegetable biryani is a traditional mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. Veg Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is a recipe that retains the original handi cooked magic. Layers of rice and vegetable gravy are topped with an aromatic saffron mixture and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy it hot and fresh, with raitas / kachumber or a white-gravy based side dish like paneer In White Gravy . 

Veg Biryani Recipe
Preparation Time: 15 mins  
Cooking Time: 51 mins   
Makes 6 servings

Ingredients:

For The Rice

• 1 1/2 cups long grained rice (basmati) , soaked and drained
• 1 bayleaf (tejpatta)
• 25 mm (1“) stick cinnamon (dalchini)
• 1 clove (laung)
• 1 cardamom (elaichi)
• salt to taste

For The Vegetable Gravy

• 1 1/2 cups boiled mixed vegetables (carrots , peas , cauliflower , french beans , potatoes) cubes
• 1/4 cup paneer cubes
• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 3/4 cup finely chopped onions
• 2 tsp ginger-green chilli paste
• 1/4 tsp turmeric powder (haldi)
• 2 tsp coriander (dhania) powder
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1 cup roughly chopped tomatoes
• salt to taste
• 1/4 cup milk
• a pinch of sugar

Other Ingredients:

• 1/4 cup curds (dahi)
• 1/4 cup finely chopped coriander (dhania)
• a few drops of edible saffron colour
• 2 tbsp ghee

 Method:

 
For the rice

• Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked.
• Strain the rice using a strainer and keep aside.

For the vegetable gravy

• Heat the oil in a non-stick Kadhai and add the cumin seeds.
• When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
• Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and Saute on a medium flame for a few seconds.
• Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
• Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
• Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to proceed

• Combine the curds, coriander and saffron color in a bowl and mix well.
• Add the prepared rice, mix well and divide into 2 equal portions.
• Put a portion of the rice in a handi and spread it evenly with the back of a spoon.
• Add the prepared vegetable gravy on it and spread it evenly.
• Top it with the 2nd portion of the rice and spread it evenly.
• Pour the ghee evenly over it and cover it with a lid.
• Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.
• Serve hot.

 

How To Make Vegetable Pizza Recipe At Home Without Oven

Indian pizza (no need of oven) is a simple snack option,specially for children and can be prepared in a jiffy. Who don't love pizza? I love pizza with lots of cheese and veggies. Earlier i use to make pizza in pan, but i was not satisfied with that. As i am not having any oven, i tried so many alternative of that, but failed. Actually earlier making pizza base/Dough was like a fascinating dream for me. I never ever thought that i can make pizza base/dough at home. But after entering the blogging world, almost for one year i just gazed at the recipes, copied or printed them and tried only 1% . Yes its true. Then after one year i started my won BLOG. now i feel like i am baking goodies from ages.

Pizza Recipe
Pre Time: 30 mins 
Cooking Time: 30 mins   
Makes 4 pizzas  

Ingredients:

For The Pizza Base

• 1 cup plain flour (maida)
• 2 tsp yeast
• 1 tsp baking soda
• water as required
• salt to taste

For The Topping

• 2 tsp oil
• 2 cups mixed vegetable (onions , capsicum ,
• baby corn , cabbage , spring onions etc)
• 1 tbsp dried mixed herbs
• salt to taste

Other Ingredients:

• 1/2 cup tomato ketchup
• 1/2 cup grated processed cheese
• butter for greasing

Method:

For the pizza base:

• Dissolve the yeast and baking powder in 1 1/2 tbsp of warm water, mix it util it is a paste.
• Add this paste and salt to the flour and knead into a soft dough using enough of wam water.
• Allow to rest the dough for 10 minutes.
• Divide the dough into 4 equal portion.
• Shape it into a bowl and roll like a roti, it should be thicker atleast 1/2 inch.
• Now put the pizza roti in a pan (dosa or chappathi pan).
• Spread butter in the corner and close it with a lid.
• Cook on a slow flame for 5 to 7 minutes till the base is cooked and fluffy.
• Repeat the same process to make 3 more pizza base.
• Remove and allow to cool. Keep aside.

For the topping:

• Heat the oil in a pan and toss the vegetable and add the herbs and salt, mix well and saute for 5 minutes or till all the vegetables are soft.
• Remove from the flame and divide into 4 equal portions. Keep aside.

How to proceed:

• Apply the tomato sauce on the base, spread one portion of the filling equally and sprinke cheese on top.
• Place the pizza in a pan and cook for 5 minutes on slow flame till the chesse melts.
• Repeat the same process to make 3 more pizza's.
• Cut the pizza and serve hot.

How To Make Chilli Potato Recipe

Chilli potato has become one of the most liked Chinese recipes. Kids like this recipe very much. Chilli potato can be made in two ways .i.e. with gravy or without gravy. If you prefer eating spicy food then dry or chilli potato without gravy will be your choice.

Chilli Potato 

Preparation Time: 15 mins   

Cooking Time: 15 mins  
Makes 2 servings

Ingredients:

• 3 cups par-boiled potato fingers
• oil for deep-frying
• 2 tsp cornflour
• 1 tbsp oil
• 2 tsp finely chopped green chillies
• 1 tbsp finely chopped garlic1 tsp finely chopped ginger
• 1/4 cup finely chopped spring onion whites and greens
• 1 tbsp tomato ketchup
• 1 tbsp chilli sauce
• 1 tsp soy sauce
• salt to taste

For The Garnish:

• 1 tbsp finely chopped spring onion whites and greens

 Method:

• Heat the oil for deep-frying in a deep non-stick kadhai, add a few potato fingers at a time, deep-fry till they turn light brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
• Combine the cornflour and ¼ cup of water in a bowl and mix well and keep aside.
• Heat the oil in a broad non-stick pan or a wok, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
• Add the spring onion whites and greens, tomato ketchup, chilli sauce, soya sauce, cornflour-water mixture and salt, mix well and cook on a high flame for a few seconds.
• Add the fried potato fingers, toss gently and cook on a high flame for 1 minute.
• Serve immediately garnished with spring onion whites and greens.

How To Make Kaju Katli | Kaju Barfi Recipe

Kaju Katli or Kaju Barfi (cashew fudge) is a most sought after indian sweet at home. whenever we get a big box of kaju katli at home, they just get over in a couple of days.

If you stay in north india then during the all most festival you might receive a box of kaju katli or dry fruits as a gift. kaju katli is one of the most popular sweets which is gifted to relatives and friends during the festival in north india.

Kaju Katli or Kaju Barfi:

 
PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 mins

INGREDIENTS:

• 1 cup cashews/kaju
• ½ cup sugar or as required
• 5 tbsp water
• 1 tbsp ghee or coconut oil (optional)
• 1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron

INSTRUCTIONS:

• Powder the cashew in a coffee grinder or a dry grinder.
• The cashews should be in powdered form and not become pasty or oily.
• On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
• Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
• When all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
• Stir and keep on stirring the cashew mixture on a low flame.
• The cashew mixture would start thickening.
• Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
• Remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
• Add the rose petals and ghee or oil to the cashew mixture.
• When the heat in the mixture is hot enough to handle, then knead the cashew mixture.
• Flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
• Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
• Remove the butter paper and let the rolled cashew dough cool.
• When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
• Gently remove the kaju katli with a butter knife.
• Serve the kaju katli straight away or keep in an air tight container.

NOTES:

• If using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. add the powdered saffron in the cashew dough.
• If using rose water, then add it to the sugar and water solution.

How To Make Dosa | South Indian Dosa Recipe

Dosa is as popular in South Indian cuisine as Idli is! Crisp and thin pancakes made of a rice and urad dal batter, dosas are even more exciting than idlis. In fact, while idlis are considered to be an easy, comfortable steamed food, dosas are often considered a more indulgent alternative! While dosas were traditionally made using iron griddles, nowadays non-stick tavas have made the job much easier. You can roast your dosas using oil, ghee or sometimes butter too! Enjoy them hot and crisp, with chutney and sambhar. If you are going to have the dosas after a while, make them slightly thick, so that they will remain soft and springy even after a while. 

DOSA RECIPE: 

Soaking time:  2 hours  
Preparation Time: 10 mins  
Fermenting time:  12 hours  
Cooking Time: 45 mins   
Makes 18 dosa

Ingredients:

• 1/2 cup urad dal (split black lentils)
• 1 tbsp fenugreek (methi) seeds
• 1 cup raw rice (chawal)
• 1 cup par-boiled rice (ukda chawal)
• 2 tbsp thick beaten rice (poha)
• ghee for cooking

For Serving:

• sambhar
• coconut chutney
• milagai podi

 Method:

• Combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.
• Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours.
• Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
• Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl, add the salt and mix well.
• Cover and ferment in a warm place for 12 hours.
• Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
• Pour a ladle ful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
• Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
• Fold over to make a semi-circle or a roll.
• Repeat with the remaining batter to make 17 more dosas.
• Serve immediately with coconut chutney and sambhar.

How To Make Veg Spring Roll Recipe

The Vegetarian Spring Roll recipe is a classic Chinese dish made from homemade wrappers filled with stir fried vegetables. I have kept the filling for the spring rolls really simple and quick, you can experiment with bean sprouts, noodles and other vegetables. The crunchy and delicious taste of these rolls makes it perfect to serve for parties.

Spring Rolls
Serves: 10 to 12
Time: 30 Minutes
 

Ingredients:

•     10 to 12 spring roll wrappers
•     1/4 cup of cabbage, shredded
•     1/4 cup of carrots, thinly sliced
•     1/4 cup of green peppers, finely chopped
•     1/4 cup of onions, thinly sliced
•     1 teaspoon of grated ginger
•     salt and black pepper to taste
•     flour paste - 3 tablespoons plain flour/maida dissolved in 1/4 cup water
•     oil for deep frying

Method:

• To begin making the Vegetable Spring Roll Recipe; we first need to get the spring roll wrapper ready. You can optionally use ready-made wrappers, but homemade wrappers are super easy to make and tasty too.
• Click here to see how to make homemade Spring Roll Wrappers
• Heat a tablespoon of oil in a wok on high heat. Add in the cabbage, carrots, onions, ginger and green peppers. Saute the vegetables on high heat, until lightly softened.
• Stir in the salt and black pepper and transfer to another bowl. Allow the mixture to cool completely.
• Place each square spring roll wrapper on a flat surface. Apply a little flour paste along the edges of the wrapper. Place a tablespoon of the filling at one corner/edge of the wrapper.
• Fold in from the filled corner and begin rolling until you reach the center. When you reach the center, fold the ends arising from the center.
• At this stage, apply the flour paste again on the edges and roll until you reach the end. Make sure the edges are sealed well. The flour paste is important as it helps to seal the spring rolls so they don't open up when deep-fried.
• Repeat the same process and proceed to make the rest of the spring rolls.
• Preheat the oil for deep frying; add in a few rolls at a time and deep fry on medium heat until golden brown in color.
• Serve the Vegetable Spring Rolls as a party snack along with a sweet and spicy chilli sauce.

How To Make The Perfect Dahi Vada Recipe

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada.

Ingredients
Urad dal – 1 cup (250 grams) (soaked)
Coconut – 1/4 cup (grated)
Green coriander – 3 to 4 tbsp
Cashews – 7 to 8 (finely chopped)
Black pepper – 1 tsp (crushed)
Ginger – 1 inch (minced)
Asafoetida – 1 inch (minced)
Oil – for frying vada
Roasted Cumin powder – 1 tbsp
Black salt – more than 1 tbsp
Red chilly powder – 1 tbsp
Mint powder – 1 tbsp
Green coriander chutney
Mango powder sweet chutney - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada

Prep time: 60 min

Cook time: 20 min

Serves: 20

Ingredients:
Urad dal – 1 cup (250 grams) (soaked)
Coconut – 1/4 cup (grated)
Green coriander – 3 to 4 tbsp
Cashews – 7 to 8 (finely chopped)
Black pepper – 1 tsp (crushed)
Ginger – 1 inch (minced)
Asafoetida – 1 inch (minced)
Oil – for frying vada
Roasted Cumin powder – 1 tbsp
Black salt – more than 1 tbsp
Red chilly powder – 1 tbsp
Mint powder – 1 tbsp
Green coriander chutney
Mango powder sweet chutney

Method:
* Clean the urad dala and wash thoroughly before soaking it in water for 3 to 4 hours. Drain out excess water from the soaked dal and grind it coarsely with very little or no water in a grinder.
* Take grounded dal in a big bowl and whisk it thoroughly with your hands.

* Prepare the stuffing to fill in the vadas. For this take grated coconut, finely chopped cashews, crushed black pepper, some green coriander and finely chopped ginger in a bowl. Mix everything really well.
* For drenching dahi vadas in water, take some water in any vessel and add asafoetida and salt into it. Mix well.
* Preheat oil in a wok for frying vadas.
* For making vadas, take a polythene sheet with 4*6” dimensions. Place it over a board or rolling plate. Wet the polythene with some water.

* Now with help of your fingers, make a lump from dal mixture and place it over the polythene sheet. Flatten the dal with your hand and place some stuffing over it. Now make another lump from the dal, flatten it slightly and place it over the stuffing, sealing it nicely. Press the dahi vada with your hands, flatten and then give it a round shape. Lift up the vada from polythene sheet very gently and place it in wok for frying.
* Now fry it on a low-medium flame until it gets golden brown in colour from both sides. Take out the fried vadas and place them in water with asafoetida and salt.

* Tie curd in a cloth to drain out the water from it. Whisk the thick curd left over cloth, really well. Now add 2 tsp sugar in curd and add some water as well. Mix everything really well.

* Take out dahi vadas from water and squeeze it gently between your palms to drain out the excess water and place them in serving plate. 

* Pour curd over them. Now sprinkle some roasted cumin powder, red chilly powder, black salt, mint powder, green coriander chutney and sweet chutney. Serve these tantalizing dahi vadas and enjoy eating.

Tips:
* Ground the dal with very less or no water. Whisk the dal until it gets fluffy. Take dal in a plate and whisk it with your hands.
*If you wish to serve the dahi vadas immediately, then soak them in water with salt-asafoetida, the moment you take them out from the wok. If you wish to serve them later in any party, then soak them in lukewarm water with salt-asafoetida 2 hours prior using. After 1 hour dahi vadas turn puffy and can be served.

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. But then, you have to get the recipe right for that perfect plate of Dahi Vada. - See more at: http://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-the-perfect-dahi-vada/#sthash.Q0euL4So.dpuf

How To Make Suji Dhokla | Dhokla Recipe

Dhokla is a Gujarati snack item traditionally made from rice and daal. Try this super simple, super quick recipe using Sooji (Suji, Semolina, Cream of Wheat). Next time some unexpected guests show up, serve this delicious “Instant Dhokla” with tea and impress them!

SUJI DHOKLA 

Preparation Time : 2-2.30 hour
Cooking time : 26-30 minutes
Servings : 4

Ingredients:

Sooji (Semolina) – 2 cups
Oil – 2 Tbsp
Carom Seeds (Ajwain) – 1/4 tsp
Ginger – 1 tsp (grated)
Green Chili – to taste (finely chopped)
Salt – 1 tsp or to taste
Water – 1 cup
Yogurt – 1 cup, well beaten
Turmeric Powder – 1/4 tsp
ENO Fruit Salt – 2 tsp
Spray Cooking Oil

For the Seasoning:

Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped

Method:

1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add in Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil.
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat.
13. Add Mustard Seeds and allow them to pop.
14. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).
15. Add slit Green Chilies and let them cook for 30 – 40 seconds.
16. Switch off stove.
17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

How To Make Dal Makhani Recipe Easy Cook With Chowringhee Restaurant

Dal Makhani Recipe restaurant punjabi style. It has very creamy, rich and medium spicy taste. And it is made from whole urad with rajma. Butter and cream is used in this recipe.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Ingredients:

Whole black gram (sabut urad) 1/2 cup

Red kidney beans (rajma) 2 tablespoons

Salt to tasteRed 

chilli powder 1 teaspoon

Ginger chopped2 inch pieces

Nutralite Butter 3 tablespoons

Oil 1 tablespoon

Cumin seeds 1 teaspoon

Garlic chopped6 cloves

Onion chopped1 large

Green chillies slit2 

Tomatoes 2 medium

Garam masala powder 1 teaspoon

Method:

• Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. 
• Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in Wonderchef Secura5 Pressure Cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
• Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden.
• Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. 
• Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. 
• Simmer on low heat till the dals are totally soft and well blended. 
• Serve hot.

Tips:

This recipe tastes just as good (even better!) the following day after reheating properly. Chef Kapoor likes it cold too! But the parathas should be hot.

How To Make Pav Bhaji Recipe Easy Cook With - Chowringhee Restaurant In South Delhi

Pav Bhaji is a favorite fast food dish in India. Pav is buns and bhaji is the mixed spicy vegetables. This is a very popular dish with roadside vendors.

Pav bhaji is more than a mere snack! it’s a quick meal that can be grabbed on the go – since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!

Pav Bhaji

Preparation Time: 20 mins  

Cooking Time: 30 mins    

Makes 4 plates 

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 cups chopped cauliflower
• 1/2 cup chopped green beans
• 1/2 cup peas
• 1/2 cup chopped carrots
• 3 tablespoons oil
• 3 tablespoons butter
• 2 green chilies chopped
• 2 tablespoon finely sliced ginger
• 3 medium chopped tomatoes
• 1/2 teaspoon red chili
• 1/2 teaspoon turmeric
• 1 tablespoon fennel seed powder (saunf)
• 2 teaspoon salt (adjust to taste)
• 1 teaspoon garam masala
• 1 tablespoon lemon juice (adjust to taste)
• 1/4 cup chopped cilantro (hara dhania)
• 6  bread buns

for Garnish:

• 1 medium chopped tomatoes
• Few pieces of thinly sliced lemon

Method:

1. Boil all the vegetables potatoes, cauliflower, beans, peas, and beans in about 1 ½ cup of water. Don’t add too much water, just enough to cook.
2. After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
3. Heat the oil in a frying pan over medium heat.
4. Add tomatoes, green chilies, cilantro, and ginger and sauté for 2-3 minutes until pasty.
5. Next add the red chili powder, fennel seed and turmeric, mix it well.
6. Add mashed vegetables.
7. Using a spatula, simultaneously mash and stir all the vegetables for 5 minutes.
8. Add salt and two tablespoons of ghee, stir-fry for another minute.
9. Add about ¼ cup of water or as needed, and let it cook for a minute.
10. Turn off the heat.
11. Add garam masala, and lemon juice, mix it well
12. Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
13. Serve toasted buns with bhaji (mixed vegetables), garnish with chopped tomatoes and sliced lemon.

Variations:

1. You can use almost any vegetables to make the bhaji, but keep the potato base. You can also try vegetables such as cabbage, bell pepper, and eggplant.
2. If you don’t eat potatoes, use green bananas for the base.
3. For vegan replace the butter with oil.

How To Make Malai Kofta Recipe Easy Cook With Chowringhee Restaurant

 Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. This is very common dish in restaurants

Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashewnuts.

Malai Kofta

• Serves : 2
• Cooking time : 40 mins

Ingredients:

200 gms Paneer 1 cup bread crumbs 1/2 tsp salt 1/4 tsp garam masala 10 - 15 raisins (khismish) 1 tblsp maida Oil for frying For the gravy: 2 tblsp oil 3 green cardamoms (choti elaichi) 1 green chilly 1/2 cup grated onion 1 tsp grated ginger 1 tsp grated garlic 1/2 tsp red chilly powder 1 tsp jeera powder 1 tsp corainder powder 1 tsp salt 5 medium tomatoes 2 pinch sugar 10 cashewnuts 1/2 cup milk 2 -3 tblsp cream 1/2 tsp garam masala Coriander leaves for garnish Green chillies for garnish How to make malai kofta: To make koftas :Grate the paneer and add the bread crumbs, salt and garam masala to it. Mix well and knead a soft dough of the mixture. Divide this mixture into 4 equal parts. And then take a single ball and make it into a flat roti on your palm. Place 2 -3 raisins in the centre and then roll it back into either a ball or elongated shape kofta. Sprinkle 1 tblsp of maida on a plate and roll this kofta in it. Coat the kofta with the cornflour and keep aside. Repeat the same process for all the remaining balls. Heat oil in a kadai and fry the koftas with a light hand. when light golden brown take them out. Do not over cook otherwise the paneer will get hard. To Make the Gravy: Blanch the tomatoes, peel the skin and puree them. Keep aside. Also soak the cashewnuts for 2 hrs and then grind it into fine paste. Heat 2 tblsp oil in a kadai and add green cardamoms. Do open the cardamoms before you put in the oil. Then add 1 length wise slit green chilly. Now add grated onion. Fry till light golden then add ginger and garlic. Fry for another minute. Now add red chilly powder, coriander powder, jeera powder and salt. Put 1/4 cup of water so that the masala mixes well. Add tomato puree and sugar. Let them simmer on medium flame for 8 - 10 mins or till oil separates. Now add the cashewnut paste little by little stirring all the while. Keep the flame low. Add 1/4 to 1/2 cup water and simmer for a minute. Then add milk which is at room temperature.Mix well and cook for another minute. Now add 2 -3 tblsp cream and garam masala. Mix well To serve in a platter place the koftas and then pour the gravy on top of it. Garnish with finely chopped green coriander and lengthwise slit green chillies. Make swirls of cream. Malai kofta is ready to be served. Note: 1. You can use melon seeds instead of cashewnuts. 2. Milk should be at room temperature otherwise the gravy might cuddle. 3. You can even shallow fry the koftas instead of deep frying.

How To Make Punjabi Chole | Recipe Punjabi

Punjabi chole masala or chana masala recipe with step by step photos – one easy and yet lip smacking punjabi chole recipe. 

chole or chana masala is a favorite among many Indians. Chickpeas are cooked in onion tomato gravy along with chole masala powder.
It is served with Indian flat bread roti, paratha. It can even be served with flavored rice like jeera pulao or plain rice along with onion wedges. It goes great even in the lunch box for kids.
There are so many ways a chana masala is prepared and one of the popular is the punjabi chole masala. Usually chole is cooked with tea bags or tea leaves to give a darker color. It also helps to keep us away from bloating.
However if making chole masala for kids, I prefer not to use tea bags, just a personal choice. Instructions included in the recipe on how to use tea bags or tea leaves for this recipe.
 Anardana powder is one more ingredient that is also used in punjabi chole masala recipe to give a unique flavor and tang, but I did feel that they remained hard even after cooking and wasn’t liked by us. SO alternately I use amchur powder.
In this chana masala recipe, I have included the recipe of chole masala powder. You can replace with any ready made powder.

Punjabi Chole Masala :

• Prep time: 45 min
• Serves: 3

Ingredients (240 ml cup used) :

• ¾ cup of kabuli chana / chole
• Pinch of soda
• 1 tea bag or ½ tsp tea powder(optional, to get dark chole)
• 1 “piece of ginger crushed or grated
• ¼ tsp turmeric
• ¾ cup of onions finely chopped
• ⅓ cup of chopped tomatoes
• 1 tsp red chili powder (adjust to suit your taste)
• 2 tbsp. Of oil
• ½ tsp amchur powder (adjust as per your taste)
• 
  

!Dry roast and powder or masala powder from blog :

• 1 bay leaf
• 2 tbsp. coriander seeds
• 1 tsp. Cumin jeera
• ¼ tsp pepper corn
• 3 to 4 cloves
• 1 cinnamon stick
• 1 black cardamom
• 2 green cardamoms

Instructions :

1. Soak chana for at least 6 to 8 hrs in lot of water. Soaking for longer helps in better digestion and chana turn out to be soft too. Wash chana thoroughly.
2. Add chana, tea bag to a pot along with 1 cup water and pinch of soda. Cook till soft cooked not mushy. If cooking in pressure cooker, cook for 1 whistle. If using tea powder tie them in a small cloth and add it to the chana.
3. Skip this step if you have masala powder ready. Lightly dry roast all the spices except cumin. Add cumin to the hot pan at the end this way it doesn’t burn. Cool and powder. Set aside
4. Heat a deep pan with oil, add crushed ginger and sauté till you get an aroma.
5. Add onions and fry till they turn transparent.
6. Add tomatoes, salt and turmeric. Cook till the tomatoes turn fully mushy.
7. Add red chili powder, powdered masala, amchur. Fry for one to two minutes.
8. Add the cooked chana, mix well.
9. Add the stock that is left from cooking chana. if needed add more water to adjust the consistency. Simmer the heat, cook in an open pan for about 10 to 15 mins. cook till it reaches a desired consistency.
10. Garnish punjabi chole masala with grated ginger, green chili, onions. Serve with pulao, plain steamed rice or paratha.