Paneer Makhani

Ingredients:

Paneer cubes
Curd
Ginger-garlic-green chilli paste
Turmeric powder
Salt
Cashew paste
Butter
Tomato puree
coriander leaves

Method:

Marinate paneer in curd, ginger-garlic-green chilli paste, turmeric powder and salt for about half an hour. Heat some butter in a pan. Add the cashew paste and fry till it is golden brown. Then add the tomato puree to it. Fry fir 3-5 minutes. THen add marinated paneer cubes and a little salt. Cook for some time and garnish it with coriander. Serve hot with chapati.

Shahi Kofta

Ingredients:

1/2 kg tomatoes
3 onion
Boiled potatoes
grated paneer
khoya
finely chopped onion
raisins
salt
white pepper powder
cashew
pistachios
almonds
ghee
ginger-garlic paste


Make a paste of:

2 tbsp grated coconut
3 green chillies
1 pc ginger
1 piece ginger
1 tsp dhania
1 tsp jeera
3 dry red chillies
2 tej patta
6 cloves
3-6 black peppercorns
1 tbsp charoli
1 tbsp cashews
1 tbsp khus-khus



Method:

For kofta:

Boil potatoes and mash them. Add grated paneer and salt.

Stuffing of kofta:

Mix khoya, finely chopped onion, raisins, cashews, pistachios, almonds, salt and pepper. Stuff this mixture in the potato paneer mixture. Make koftas and deep fry.

For the gravy:

Heat some oil in a pan. Add onion paste. Cook till light brown. Add tomato puree. Fry for 5 minutes. Add 2 cups of water. Cook for another 5-7 minutes. Add the paste mentioned in ingredients. Cook till the gravy is thick. Pour gravy over kofta while serving. Garnish with coriander leaves and or grated paneer.

Nut chocolate

Ingredients:

200 gms milk chocolate
100 gms mixed chopped nuts

Method:

Melt the chocolate in a double boiler and let it cool for 10 minutes. Add the nuts and mix it. Put in moulds or set spoonfuls on butter paper. Keep in fridge till set.

Chocolate - Rum and raisins

Ingredients:

125 gms chocolate, melted (don't temper)

50 gms raisins, soaked overnight in rum.

Method:

Mix the above ingredients. A dough like mass will form, easy to handle and non-sticky while handling. Prepare round balls. Refrigerate. If desired, coat the rum balls in tempered chocolate and then refrigerate on butter paper for two days.

And some more...

Alternatively, you could roll the rum balls in unsweetened cocoa powder and then set them.

Mint truffle

Ingredients:

125 gms cooking chocolate, don't temper

50 gms fresh cream

praline to coat

spearmint essence, liquid based oil essence can also be used

Method:

Melt the chocolate in a double boiler. Using a whisk gradually add cream and essence. Place in the freezer/refrigerate till firm. Using a melon scooper or a large spoon, remove small quantities of the ganache, forming balls coat these in broken praline. Serve immediately in buttercups.

And some more:

Instead of mint essence, try using butterscotch or columbian coffee essence, the possibility of using various essences is endless.

Chocolate - Crackle bar

Ingredients:

125 gms tempered chocolate
3/4 cup cornflakes
1/4 cup chopped walnuts

Method:

Mix the above together. Pour this mixture in a bar mould and tap the mould to remove air bubbles. Refrigerate for a day and a half.

And some more:

Pour plain tempered chocolate in the bar mould to make a deluxe bar of chocolate.
Flavour the chocolate with mint/cinammon oils. Makes an impressionable gift.
Add rice crispies instead of cornflakes
Add other lightly baked nuts instead of walnuts. 

Shahi Makhanwala

Ingredients:

Paneer made from 1 ltr. milk, cut into strips
500 gms tomatoes cut into small pieces
250 gms Finely chopped onion
100 gms cauliflower cut into pieces
1 tbsp raisins
1 tbsp cashew pieces
1/2 cup curd
1 cup milk
4 tbsp butter or ghee
paste of 6 kashmiri chillies
2 tbsp dhania powder
1 tsp jeera powder
3 tej patta
6 cloves
paste of 4 green chillies
1 inch piece of ginger
1 tbsp cashew paste

Method:

Fry paneer. Heat some butter in a pan. Add the finely chopped onion. Cook till it turns brown. Put the dry paste and tomatoes. Cook till the tomatoes are tender. Then add all the other ingredients and salt. Boil. Cook till done. Garnish with coriander leaves and grated cheese.

Chocolate!

Butter Paneer

Ingredients:

4 onions, thinly sliced and fried
7-8 tomatoes
3 1/2 tsp sesame seeds
1 tsp khus khus
small elaichi
cloves
garlic
8-10 green chillies
kasoori methi
salt
dhania powder
chilli powder
turmeric powder
butter
1 n 1/2 tsp ajinomoto
1/2 cup tomato ketchup
orange colour

Method:

Slice the onion and fry till brown. Grind it to a paste along with tomatoes and garlic. Soak sesame seeds and khus-khus separately. Make separate pastes. Take oil in a pan. Add elaichi and cloves powder. Then add the tomato and onion paste. Cook till the oil separates. Then add the sesame and khus khus paste and cook for some time. Add salt and all dry masalas. Add kasoori methi and long sliced green chillies. Mix well.

Take another pan. Add butter, ketchup, kasoori methi, green chillies, ajinomoto and orange colour. Mix well. Add this mixture to the previous mixture.

Marinate paneer in curd, salt, all dry masalas, ginger-garlic-green chilli paste, garam masala powder, orange colour, tandoori masala, lime for 1-2 hrs. Take some oil in a non-stick pan. Add the paneer cubes. Cook till the water and curd dries up and the paneer is cooked. Add the paneer pieces to the mixture. Add water as required to the mixture for gravy.

Granish with coriander leaves and grated paneer or cheese.

Khus syrup

Khus seems to cool off not only the body but also soothes the temperature. The essence of Khus is used in sherbets to make instant body coolers and in cooler fans to cool the room.

Ingredients:

2kg sugar
1 tbsp citric acid
essence of khus
green color

Method:

Mix sugar with one liter water & boil till syrupy. Add citric acid & boil for 2 minutes more. Remove from heat. Strain through fine muslin. Cool before adding color and essence.

Lemon squash

Lemon and lemon grass are well known for their cooling properties. One of the best ways to quench your thirst when you are out in the hot sun is by having fresh Nimbu Pani at one of the many roadside Thelas. Or wait a while, return home and have hygienic Nimbu Pani wihtout worrying about the source of water of your drink.

Ingredients:

1 litre lemon juice
2 kg sugar
2 gm sodium benzoate
a few drops of lemon essence

Method:

Make a thick syrup of sugar and 1ltr water. Cool. Add lemon juice and essence. To preserve, mix little sodium benzoate in a little warm water and mix in the squash. Bottle and seal airtight.

Orange squash

Just returned today morning from Nagpur, one of the hottest cities in India, the geographical centre of India with the Zero mile stone. Nagpur's answer to its sweltering heat are fresh and juicy oranges! The oranges grown there are extra sweet and extra orangy than oranges grown anywhere else in the world. Sometimes, I feel, what we get at other places are feeble replicas of this fruit! 

Ingredients:

2 litre squeezed orange juice
2 kg sugar
1 tbsp citric acid
color and essence
3 gm sodium benzoate

Method:

Make syrup of sugar and 1 litre water. Cool. Add all the ingredients and blend well. Mix sodium benzoate in warm water and add to the squash to preserve. Bottle and seal tight. 

And some more....

Avoid the colour if you don't mind lighter and bland looking fruit drinks. The drink will still taste the same.

Green Mango squash

Now that summer is almost over, you can say good bye to the khatti Kairi or raw mangoes. Or maybe you can politely ask them to wait for a while in the form of this squash!

Ingredients :

1 kg green mango pulp
½ kg sugar
2 gm sodium benzoate

Method:

Put mango pulp through a sieve. Make a thick syrup of sugar and ½ ltr water. Cook syrup and add mango pulp. Blend well. Mix sodium benzoate in a little warm water and add to the squash. Blend well. Bottle and seal airtight.

Instant coolers

What is the first thought that comes to your mind after you hear the word "Summer"? Did you just think "HEAT"? Well, these instant cooling drinks will help you beat the heat and make your summer bearable and enjoyable.

Today, I bring to you a series of syrups and squashes that can be stored for a few months. 

These colourful liquids are a pleasure to look at whereas the drinks a pleasure to taste. The instant cooling works like magic to a parched soul. No more waiting for the fruit to be peeled, deseeded and squashed to pulp before you can take a sip of its juice. Just mix the syrup and drink away!

So store, serve and drink! Happy drinking! :)

And some more....

Some of these squashes require Sodium Benzoate to be added as a preservative to extend the shelf life by at least four  months. To further increase the shelf life, store in glass bottles cleaned by dipping in boiled water and naturally dried.

Papdi Bhalla chaat

Papdi Bhalla chaat is perfect for hot summer days. The curd imparts a cooling effect and makes it a perfect snack to beat the heat. 

Ingredients:

3-4 boiled potatoes (diced, add salt and chilli powder)
10 pani puri pieces
1 cup salted curd
100 gms salted boondi

for bhallas:

½ cup moong dal (soaked)
2 cups urad dal (soaked)
½ cup water
5 green chillies
½ inch pc ginger
1 pinch hing
salt to taste
1 pinch soda
½ tsp jeera
1 tbsp hot oil

Method:

Soak moong and urad dal for four hours in water for lucknowi bhallas. Grind together moong dal, urad dal, jeera, ginger, chillies, salt, hing and water. Beat for a while, then add hot oil. Make small bhallas like wadas and deep fry on medium heat till golden brown in colour. Put the bhallas in water immediately and let them soak for 10 mins. Squeeze out water and keep aside. Dice potatoes.
Arrange bhallas in a serving plate. Place chopped potatoes on them. Pour curds, coriander leaves, green and sweet chtney and sprinkle dry masala and chaat masala. Garnish with crushed or full puris and boondi.

And some more:

For people who prefer sweet curd, add a spoonful of sugar for each bowl of Papdi Bhalla chaat!

Sevai ki Kheer

Fit to serve a King, this traditional, rich and aromatic Indian dessert is cooked and served to family, friends and guests on many auspicious occasions. As you slowly and patiently cook the Elaichi, Kesar and Sevai along with the milk your patience is bound to be rewarded with the sweet and creamy Sevai Kheer.    

Ingredients:

1/5 brown sevai pack (Vermicelli)

1 tsp ghee or oil

1 ltr milk

sugar

½ elaichi ke daane

Almonds

Cashews (optional)

Pistachios (optional)

kesar (mix with milk)

Method:

Sauté sevai in ghee/oil. Cook for 2 mins. Add milk. Stir continuously and cook till milk reduces to ¾ quantity. Add sugar. Cook for some more time till you get the desired consistency. Add kesar, elaichi & dry fruits. Cook for another 2-5 mins. Serve hot or cold.

And some more.....

The more you cook, the creamier it becomes. So be patient and cook for a longer time over a low flame!

The crunchiness of the nuts and the nutty flavour can be enhanced by adding roasted almonds, cashews and pistachios. Add nuts liberally, it can change the taste of your kheer.

Add sugar according to taste. Replace sugar with artificial sweetners for diabetics.

Sindhi Curry

Sindhi curry, better known as Sindhi kadhi, is another traditional Sindhi recipe handed down over generations and perfected by my Maa. Many famililies prepare this on Sundays as it takes longer to prepare and even longer to cook it. 

Ingredients:

1 ½ ladles besan
3 ladles oil (to roast the besan)
125 gms gawaar (remove the thread like things from both sides)
1 potato (peeled n chopped into big chunks)
125 gms cauliflower (chopped into big chunks)
125 gms bottle guard (peeled n chopped into big chunks)
8-10 ladies finger (first slit n salt them, then half fry them)
5 large red tomatoes (chopped into big chunks)
3-4 kokum
3-4 sprigs of curry leaves
2-4 green chillies (finely chopped)
2 tbsp coriander leaves
1 tsp red chilli powder
½ tsp turmeric powder
¼ tsp mustard seeds
Lemon sized ball of tamarind (washed, soaked n pulped)
1 tsp jaggery
A pinch of hing
salt to taste
1 litre water

Method:

Chop all the vegetables except ladies finger n gawaar n keep aside. Heat 3 ladles of oil in a cooker. Add jeera, methi dana, curry leaves, hing and add besan immediately. Keep on stirring on sim and roast it till it turns light brown and starts emanating a good aroma. This will take around 10-15 mins. Stir continuously so that the besan does not get burnt. Add 1 litre water (be very careful here as the steam that is released can hurt you) and stir immediately so as not to form lumps. Stir it till the besan-water comes to a boil. Add salt, turmeric powder, red chilli powder, green chillies, tomatoes and all the chopped vegetables except ladies finger. Add water according to the required consistency. Close the lid and keep on gas. Switch off the gas after 2 whistles. Let it rest for a while and open after the  pressure is released. Add kokum, tamarind pulp, coriander leaves, ladies finger and a teaspoon of jaggery. Boil it for 10-15 minutes. Add the below mentioned tadka and cook for another 2-5 mins. Serve hot with plain rice.

Tadka:

Heat 1 tbsp oil and add mustard seeds. Add this to the curry when it splutters.

And some more.....

Adjust chillies according to ur requirement and you can even add any vegetable of ur choice….. like... bottle gourd, suran, peas, arbi, brinjal, etc. The perfect accompaniments to this curry are plain rice and Aloo took.

Sai Bhaji (Spinach with Dal or Saag)

Sai Bhaji, or Spinach cooked with Dal, gives a whole new meaning and taste to the spinach. It is one of the favourite traditional recipes of Sindhis from the area of Sindh. Cooked regularly in many households, this vegetable not only tastes great but also is a healthy and nutritious choice over many other vegetables. This is a recipe handed down over generations and perfected by my Maa.

Ingredients:

1 ladle oil

1/4 tsp haldi
1/2 tsp chilli powder
1/2 tsp dhaniya powder
3 onion (chopped)
4 cloves garlic
1 bunch Spinach (chopped n washed just before use)
1/2 cup channa dal (soaked for an hour n washed)
4 tomatoes (chopped)
3-4 green chillies (chopped)
3 to 3n1/2 cups water
a few strands of coriander leaves
salt to taste

Method:

Pour oil in a cooker n add onion in it. Add garlic and saute it till the onions are a little cooked. Add half of the washed spinach. Now add the channa dal and the remaining spinach. Mix in tomatoes, coriander leaves, green chillies, turmeric powder, salt, dhania powder and water. Close the cooker and cook till 3-4 whistles.  Cook on sim for another 10 - 15 mins. Let the pressure release and open the cooker after some time. Blend the mixture till most of the dal gets crushed and there are no full spinach leaves visible. Serve hot with with plain rice or chapatti and potato subzi.

And some more......

Be careful while blending as it is supposed to be uneven and not smooth or it will taste like some paste!

Chinese veg crispy

I serve some Chinese starters. "Try it out", I say. People dig into it. What usually follows are incredulous looks. It takes some convincing from my part to make people believe that I made it. Don't know whether I should be happy that it is really That good or exasperated that many people underestimate my cooking abilities! Many-a-times I am asked how it is made, so here it goes.... 

Ingredients:

4 cups vegetables chopped in small pieces (baby corn, capsicum, carrots, onion, and any other vegetables that are used in Chinese recipes.)

1 tbsp ginger (crushed)

1 tbsp garlic (crushed)

crushed green chilli (as required)

4 tbsp maida

4 tbsp cornflour

black pepper (crushed: as required)

very little water

2 tbsp tomato sauce

1 tbsp green chilli sauce

1 tsp soya sauce

¼ tsp vinegar

1 tbsp finely chopped leaves of spring onion.

Method :

Mix vegetables, ginger, green chilli & garlic, maida n cornflour (in ratio 1:1), some pepper, orange colour n add very little water. Mix thoroughly. Deep fry like kanda bhajiya. Keep aside.

To prepare the sauce mix tomato sauce, green chilli sauce, soya sauce and vinegar.

Heat oil in a pan. Put ¼ - ½ tsp each of crushed garlic & ginger. Pour the sauce in it and put the fried veggies. Cook for 3-5 minutes. Throw in some finely chopped leaves of spring onion. Cook for a minute. Garnish with coriander and serve piping hot.

And some more......

And nothing more. Go, make some Chinese veg Crispy and get some incredulous looks for yourself! Follow the exact recipe, especially the sauces, to get the best results.

Note:

This is not authentic Chinese but Indian-Chinese.

Aloo chaat

This is a simple chaat made out of potatoes and curd. This snack can be prepared without much effort with ingredients available at home.  

Ingredients:

250 gms boiled potatoes
curd
sweet chutney
curry leaves
mustard seeds
cumin seeds
asafetida
cumin pwd
chilli pwd
coriander leaves (chopped)
sev
papdi

Method:

Peel the boiled potatoes and mash them coarsely. Add salt and chilly powder. Arrange in a serving dish. Put a generous amount of curd over potatoes. Pour sweet chutney over curds and give a tadka with kadhi patta, mustard seeds, 2 tbsp oil, jeera and hing. Garnish with roasted jeera powder, chilli powder, chopped coriander leaves and sev. Arrange the papdis on the sides of aloo chaat.

And some more.....

Add ingredients according to your liking to create variants.

As an addition, try one or any combination from these:

boondi soaked in water

boiled chickpeas or ragda

thinly chopped tomatoes

thinly chopped onion

Sprouts

My personal favorites are chopped onion and tomatoes!

Pani Puri

Pani Puri, Golgappe, Gupchup.... This Queen of Chaats might have 10 different names but is favoured by millions of Indians.

The best place to taste authentic Pani Puri are the roadside Thelas. "Bhaiya, ek Pani Puri dena. Thoda Teekha banana". The Bhaiya dips a nice, round puffed Puri in Pani stored in a Matka or handi and serves it to you right away. And you end up eating THE Perfect Pani Puri.  

This has now changed to something more "sophisticated". Roadside Thelas are thought of as unhygienic places and you are promised the same taste in restaurants. Pani is served in a bowl surrounded by a plate of puris. So your experience is minus the Pani Puri Bhaiya, your preference of "meetha zyada" or "teekha zyada" and the brick red Matka.

Recreate THE perfect Pani Puri by following this recipe.

Ingredients:

For puri:

2 cups fine rawa
½ tsp salt
1 cup maida
1 tbsp oil

For pani:
Meethi chutney
Teekhi chutney
Dry masala
Chaat masala
Salt to taste
Water
Jaggery (if required)

Other:

Boondi (Soaked in water for a while)

Method:

For Puri:

Mix rawa and maida. Add salt. Make dough. Put oil. Roll out thinly and deep fry in oil.

For Pani:

Grind all ingredients in the mixer to a paste. Add water according to the desired consistency.

How to serve:

Make hole in puri. Put soaked boondi and pani puri water and serve.

And some more.....

Like zyada teekha? Add more of green chillies in Green Chutney!
Like zyada meetha? Add more sweet chutney in your Puri!
Want to try something different?
Healthy - Try stuffings Puris with sprouts instead of Boondi!
Tasty - Try stuffing with Dry Ragda!

Khajur Imli ki Chutney

This sweet and sour chutney is what makes Chaats taste like Chaats! This is also the second secret ingredient to making the perfect Pani for the Pani Puri. What is most important here is to get the perfect balance of sweet and sour taste.

Ingredients:

2 cups tamarind pulp
1-cup jaggery
½ cup dates
2 cups water

2 tsp Dry Masala

Method:

Mix the tamarind pulp, jaggery, dates and water and boil for 5-10 minutes. Cool and grind. Mix two tsp of dry masala.

And some more.....

Date is the secret ingredient used to make the perfect sweet and sour Chaat ki chutney. Adjust sweetness with adjusting quantities of Jaggery and dates. If you don't have tamarind pulp, use dried and salted tamarind without seeds.

UPDATE: 

For dry masala:

Mix together:

2 tsp black salt powder
2 tbsp roasted cumin powder
2 tbsp chilly pwd

Green Chutney

Starting with one of the most basic recipes, the green chutney. This humble green paste is the secret to making the perfect Pani for the Pani Puri and also used to add flavour while dishing up some tantalizing chaats.

  

Ingredients: 

1-cup mint leaves

1-cup coriander leaves

2-3 green chillies

½” ginger

1 tbsp limejuice 

1 tsp cumin seeds

Salt to taste

¼ tsp sugar

Method:

Mix all ingredients n grind together to a smooth paste. Use water as and how required.

And something more:

Add extra chillies to make it more pungent!

Flavours & Seasonings.... and some more!

Flavours & Seasonings.... and some more!

Flavours and seasonings is all about trying to reignite my old passion – Collecting recipes!

There was a time when I loved experimenting with different types of recipes. Writing down meticulously the ingredients and method to cook up a dish seemed to be a great pastime. Many colorful and good-to-gobble-down-looking magazine cutouts found place in one of my four hand-written recipe books. I would experiment some and make my family taste stuff that no one else would dare to. Sometimes it was eaten out of I-shouldn’t-break-her-heart-sympathy, but surprisingly enough most of the times it fetched me some awesome compliments! ;)

I could coax all sorts of smells and flavors out of a bland looking dish. You see, I ain’t a big fan of artificial colors. A bit of Seasoning and a dash of flavour was all that was required to make the food taste restaurant-like!

What I have never been able to achieve, even today, is the same "Maa ke haath ka khana" taste. Well, someday! :) Till then, there are recipes by my Maa.... and I shall keep trying!