Paneer Tikka

Paneer tikka is a popular north-indian starter which is readily found in mostly all the restaurants. Being a big fan of all sort of vegetarian grilled food, it is one of my comfort food that I like to make quite often at home because of its hassle-free recipe. Moreover, the amount of oil or butter used during grilling can be easily controlled and the addition of cream by most of the restaurant chefs at the end of grilling the tikkas can be completely omitted, making it healthy. Check out step by step preparation of this delicious appetizer and do give it a try as it is simple and appealing yet filling dish at the same time.


Preparation time: 15 min.
Marination time: 2 hrs
Grilling time: 20 min.
Cuisine: North-indian
Type: Starter
Serves: 4-6

INGREDIENTS:

• 500gms cottage cheese (paneer)
• 1 cup bell peppers (capsicum-red, yellow, green) cut into 1" pieces
• 1/2 cup onion (cut into 1'' pieces)
• 1/4 cup tomatoes (deseeded and cut into 1'' pieces)-optional
• 2 tbsp oil or melted butter (for brushing)

For Marination:

• 1 cup hung curd
• 1/2 tbsp kashmiri red chilli powder
• 1/2 tbsp salt or to taste
• 1/2 tbsp chaat masala
• 1 tbsp ginger-garlic paste or crushed 
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1 tbsp lemon juice

METHOD:

1. Cut cottage cheese, bell peppers, onions, tomatoes into 1'' pieces.                                                                                    
   
2. Take 500 gms of yoghurt or curd in a sieve and keep refrigerated till all the water gets seperated and a cup of hung curd is left on the sieve.                                                                                                                
   
3. In a bowl take all the ingredients of marination.                                                                                                                       
   
4. Mix well using a whisk.                                                                                                                               
   
5. Add all the pieces of paneer, bell peppers, onions etc. and mix gently in order to coat all the pieces well with the marination. Keep refrigerated for atleast 2 hrs. or overnight to get the best taste.                                                                                                                                                              
   
6. If using wooden skewers, soak them in water for atleast an hour. No need to soak, if using metal ones.
7. Pre-heat the oven at 200 degree celcius for atleast 15 min.
8. Arrange the marinated pieces of paneer and vegetables on the skewers, keeping 3-4 paneer pieces on each skewer and vegetables in beween each paneer piece.                                                                                   
   
9. Brush oil on the skewered tikkas and keep in the oven over wire rack.
10. Grill for 10 min. on each side, until slightly charred or grill marks appear on the tikkas.
11. Serve hot with mint chutney, onions and lemon wedges.

Note:

• The more you marinate the tikka, the more tastier and juicier it will be.
• Mushrooms and broccoli can also be added in the veggie list. But do keep onions and green capscicum for extra crunch which after caramelizing give better taste to the buttery and juicy paneer tikka after grilling.

Panchmeva Paag (Dry Fruits Burfi)

Panchmeva Paag is a Krishna Janmashtami as well as Ganesh Chaturthi special bhog or prasad. On the auspicious day of Krishna Janmashtami, we make this alongwith panchamrit as bhog for Ladoo Gopal ji. This is made with the mixture of 5 different types of nuts as the name suggests. Choice of nuts depends totally on personal liking and availability at home. I have used the ones that i find taste good in this. You can also make it during vrat or fast days.

INGREDIENTS:

• 1.5 cups fox nut or lotus seeds (makhana)
• 1.5 cups dry coconut, shredded
• 1/2 cup melon seeds
• 2 tbsp almonds
• 2 tbsp chiraunji
• 1 tsp green cardamom powder
• 1/4 cups clarified butter (ghee)

For Sugar Syrup:

• 1.5 cups sugar
• 1 cup water

METHOD:

1. First step is to roast all the nuts seperately, take a tbsp ghee in a heavy-bottomed pan and add the makhana. Roast for 4-5 min. on slow flame till light golden in colour and crisp while touching. Take it out on a plate.
2. In the same pan, heat a tablespoon of ghee, add almonds and roast for a min. and take it out seperately.
3. Similarly roast melon seeds, chiraunji and dry coconut.
4. Crush the roasted almonds and fox nuts coarsely using a mortar and pestle.
5. Mix together crushed almonds and fox nuts with roasted chiraunji, melon seeds and coconut.
6. Add green cardamom powder and mix well.
7. For the sugar syrup, heat a heavy-bottomed pan, add sugar and water. Bring it to a boil.
8. Let it cook for 8-10 min. till one-string consistency.
9. Finally add the above nuts mixture into the prepared sugar syrup. Mix well and cook for a min. on low flame.
10. Take a greased thali or any square baking dish, and pour the mixture. 
11. Let it cool for a few min. only and cut into desirable shapes.

NOTE:

• This can be stored for a couple of weeks in an airtight container.
• Make sure the sugar syrup is of one-string consistency before adding the nuts mixture in order to ensure perfect pieces.

Instant Jalebi

Who doesn't like hot and crispy jalebis straight from the flavorful and aromatic sugary syrup. During my childhood days, there was a sort of a ritual of eating jalebis alongwith our city's famous street food moong dal (going to share its authentic recipe soon) on the sunday mornings. So here i am with the recipe of jalebis which is instant and doesn't require any kind of yeast or fermentation. Try frying them in ghee for the awesome aroma and taste.

Preparation time: 15 min.
Cooking time: 30 min.
Type: Dessert
Serves: 5-6

INGREDIENTS:

For sugar syrup:

• 1 cup sugar
• 3/4 cup water
• 1/2 tsp green cardamom powder
• 8-10 strands saffron
• few drops kewra essence

For jalebi:

• 1 cup all-purpose flour (maida)
• 2 tbsp chickpea flour (besan)
• 2 tbsp sour curd or yoghurt
• 1 pinch orange food colour or turmeric powder
• soda water as required
• clarified butter (ghee) or oil for frying

METHOD:

For sugar syrup:

1. Combine together sugar and water in a heavy-bottomed pan.
2. Cook on medium high flame till all the sugar dissolves, meanwhile stirring continuously.
3. Cook further for few min. till it reaches single thread consistency.
4. Add saffron, elaichi powder and kewra essence.
5. Remove from flame and keep it warm.

For jalebi:

1. In a bowl, mix together maida, besan, food colour and curd.
2. Add soda water to make a batter of pouring consistency. It should neither be thin nor too thick. Keep aside for 15 min.
3. Heat ghee in a heavy-bottomed broad pan which is approx. 1" deep.
4. Fill the jalebi batter into a plastic bottle with a small opening in the lid or use a piping bag with single hole nozzle.
5. Press out swirls of the batter into the hot ghee or oil of 2" diameter each.
6. Deep fry the jalebis in hot oil or ghee till golden in colour.
7. Immediately put fried jalebis into warm syrup for 2-3 min. and drain out.
8. Serve hot with curd or rabdi.

Note:

• As soon as u take out fried jalebis, transfer immediately to warm syrup.
• The sugar syrup should not be hot while adding jalebis else the jalebis will turn soft.

Baked Samosa

Samosa is one of the most popular snack of north India. It is a triangular shaped crisp and flaky pastry filled with spicy and tangy potato filling. The list of choices available for the filling is endless. It can be served at small get togethers like high tea or kitty parties alongwith a hot cup of tea or coffee. These are generally deep-fried but today i made them baked brushing a very little amount of oil on these and they came out very crisp and flaky.
Shaping these samosas becomes a fun activity for my 8-year old daughter who is always keen to know what i am making and will always accompany me in the kitchen.
So, try these healthy yet delicious samosas and am sure you will not miss the deep fried ones.

Ingredients:
For the pastry cover (dough)

• all-purpose flour (maida)
• 1/2 tsp salt
• 1/2 tsp carom seeds (ajwain)
• clarified butter or ghee
• water as required

For the filling:

• 6-7 potatoes (boiled and peeled)
• 1/2 cup green peas
• 1-2 green chillies
• 1/2 cup green peas
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp mango powder
• 1 tsp rock salt
• salt to taste
• coriander leaves chopped
• 10-12 raisins
• 10-12 cashew nuts
• 1 tbsp oil
• oil for deep frying

METHOD:

1. Firstly, mix the ingredients of the covering and make a hard dough. Cover and let it rest for 30 min. 
2. Heat oil in a pan, add cumin seeds and let it splutter. Add green peas and green chillies and cook for few min. add roughly mashed potatoes, raisins and cashewnuts and all the spices. Mix well. 
3. Divide the dough into lemon sized balls and roll out a thin roti. Cut the roti in two halves. now take one semicircle and make a cone, place a tablespoon of filling in the centre and apply little water to seal the open edges carefully and give the shape of a samosa.
4. Lightly brush all the samosas with very little oil and bake for 30-35 min. in a preheated oven at 200 degree celcius.
5. Serve hot with the coriander chutney or tomato ketchup.

Note:

• Do not over knead the dough of samosas else they will not be flaky and crisp.
• You may deep-fry these samosas instead of baking.

Instant Bhature

Chhole Bhature is the most famous north-indian breakfast. But making bhaturas at home requires a lot of patience and practise. Today, i am going to share my quick and easy recipe for making instant bhaturas which come out exactly like the ones we eat outside.  The addition of semolina keeps the bhatura puffed up for longer and gives a nice texture.

Preparation time: 5 min.
Passive time: 30 min.
Cooking time: 10 min.
Cuisine: North-indian (punjabi)
Type: Breakfast
Serves: 3-4

INGREDIENTS:

• 2 and 1/2 cups all-purpose flour (maida)
• 1/2 cup semolina (sooji/rava)
• 1 tsp sugar
• 1/2 tsp salt
• 1tbsp oil
• 1-1.5 cups soda water/carbonated water (to knead)
• oil for deep frying

METHOD:

1. In a mixing bowl, take maida, sooji, sugar, salt and oil. Mix well.
2. Gradually add soda water and knead like chapati dough.
3. Cover the dough and leave for 30 min.
4. Apply oil on your hands and divide the dough into equal-sized round balls or portions.
5. Heat oil in a heavy-bottomed pan for frying.
6. Roll out the flattened round ball into an oval or round shape.
7. Gently lift the rolled out bhatura and slip into the hot oil.
8. Press the centre of the bhatura with a slotted spatula using light strokes, bringing the hot oil over it. This ensures puffing up of the bhaturas well.
9. Deep fry till nice golden colour.
10. Serve hot with punjabi chhole and pickle.

Punjabi Rajma Masala (Red Kidney Beans Curry)

Rajma masala with rice is a very popular dish of north-india (Punjab). It is the favourite of everyone at my home. Rajma or kidney beans are a great source of protein and being a vegetarian, it becomes a necessity to cook these often. Two varieties of rajma are available in india. One is lighter called 'chitra rajma' and other one is darker known as 'jammu rajma'. In this recipe, i have used the lighter one which i find more tastier.

Preparation time: 15 min.
Cooking time: 1 hr.
Cuisine: North-indian (punjabi)
Type: Main-course
Serves: 2-3


INGREDIENTS:

• 1 cup red kidney-beans (rajma)
• 1 tbsp ginger-garlic-green chilli paste
• 2 onion (sliced)
• 4 tomatoes 
• 1 tbsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• salt to taste
• 4 cups water
• 1 tsp garam masala
• 2 tbsp cooking oil
• fresh coriander (to garnish)

METHOD:

1. Wash and soak kidney beans in 5-6 cups of water overnight.
2. Heat oil in a pan, add ginger-garlic-green chilli paste and cook for 30 sec.
3. Add sliced onions and cook till golden brown in colour.
4. Remove from flame and let it cool.
5. Grind together browned onions and tomatoes to make a smooth paste.
6. Add all the spices to the same pan and cook for a few seconds.
7. Next, add the ground paste into the pan and mix well.
8. Cook this mixture till oil seperates.
9. Now add soaked rajma into the cooked masala and mix well.
10. Add the above masala coated rajma into a pressure cooker alongwith 4 cups of water.
11. Pressure cook till one whistle and then simmer for 30 min.
12. Add garam masala and garnish with fresh chopped coriander.
13. Serve hot with roti or rice.

Note:

• Kidney beans can be boiled seperately first and then the masala can be mixed. But I like to make my rajma the way i shared.
• If u forget to soak the rajma at night. Next morning, soak these in hot water for an hour and use in the recipe.
• Adjust the quantity of water according to the thickness of curry you like.

Lauki Kofta Curry

Lauki kofta curry is a nice option for those who aren't a big fan of bottle gourd as a vegetable but enjoy curries. Even kids enjoy this when made with lesser spices.

Preparation time: 15 min.
Cooking time: 45 min.
Cuisine: North-indian
Type: Main-course

Serves: 4-5

Ingredients:

For the kofta:

• 1/2 kg bottle gourd (lauki)
• 1/2 cup chickpea flour (besan)
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper powder
• salt to taste
• oil for deep frying

For the curry:

• 3 medium-sized onions (sliced or grated)
• 1/2 kg tomatoes (pureed)
• 2 tbsp ginger-garlic-green chilli paste
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp green cardamom powder
• salt to taste
• 1 tsp sugar
• 4 cups water
• coriander leaves (to garnish)

Method:

For the kofta:

1. Peel and grate the bottle gourd. 
2. Squeeze out juice from the grated bottle gourd.
3. Add all the remaining ingredients except oil for making kofta in the grated bottle gourd and mix gently.
4. Heat oil on medium heat and make small balls of the kofta mixture and deep fry till golden brown in colour.
5. Keep aside on tissue paper.

For the gravy or curry:

1. Heat oil in a pan, add ginger-garlic-green chilli paste and saute for few seconds.
2. Add onions alongwith a teaspoon of salt to speed up the process of browning onions.
3. Cook till onions turn deep golden brown in colour.
4. Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt.
5. Next, add pureed tomatoes and cook till oil seperates from the masala.
6. Add water gradually a cup of water at a time into the gravy.
7. Adjust the amount of water according to your liking (thick or thin consistency).
8. Cook for 15-20 min. till the gravy thickens.
9. Add fried koftas and sprinkle green cardamom powder.
10. Garnish with chopped coriander.
11. Serve hot with roti, naan or rice.

Note:

• Making bottle gourd koftas can be little tricky at times because of the water content present in it. To avoid any hassle, squeeze it well before adding other ingrediens.
• Squeezed out bottle gourd juice can be later added into the gravy.

Methi Matar Pulao

Fenugreek leaves and green pea rice is a very simple and nutritious lunch recipe. I was planning to make matar pulao but then fresh fenugreek leaves lying in my fridge prompted me to use them so i could not drop the idea and at once, i planned to use it alongwith green peas. When not in season, make with two tablespoons of dried fenugreek leaves (kasoori methi) readily available in all grocery stores.

Preparation time:30 min.
Cooking time:20 min.
Cuisine: North-indian
Type: Main-course
Serves: 4

Ingredients:

• 2 cups rice (soaked for 1/2 hr)
• 3 tblsp oil
• 1 bay leaf
• 2 green cardamom
• 1" cinnamon stick
• 1 tsp cumin seeds
• 2 tblsp ginger-garlic-green chilli paste
• 1 cup onion (thinly sliced)
• 1 cup fresh fenugreek leaves (chopped)
• 1 cup green peas
• 1 tsp black pepper powder
• salt to taste

Method:

1. Heat oil in a pressure cooker, add whole spices and cumin seeds, cook till nice aroma of spices comes out.
2. Add ginger-garlic-green chilli paste and saute for 30 sec.
3. Add onions and cook till light golden in colour.
4. Next add fenugreek leaves and cook till the water released is completely absorbed.
5. Add green peas and rice and mix well.
6. Add 3 cups of water, cover and pressure cook till 1 whistle.
7. Serve hot with curd or pickle.

Dahi Vada/ Dahi Bhalla

Dahi vada or dahi bhalla is a famous north-indian snack which is made generally during the time of festivals. These are fried or non-fried lentil fritters which are dipped in creamy yoghurt alongwith few condiments. These can be made in a variety of ways, either with udad dal or moong dal or a combination of both in variable quantity.

INGREDIENTS:

For vadas:

• 3/4 cup udad dal (soaked for 4-5 hrs)
• 1/4 cup moong dal (soaked for 4-5 hrs)
• 1 tbsp ginger+green chilli paste
• a pinch of baking soda
• oil for deep frying

For spiced yoghurt:

• 3cup yoghurt
• 1.5 tbsp sugar (powdered)
• 1 tsp cumin powder
• 1 tsp chaat masala
• a pinch of red chilli powder
• saunth chutney as required
• coriander chutney as required
• few coriander leaves for garnish
• a pinch of hing (asafoetida)
• salt to taste
• water as required

METHOD:

1. Drain the soaking water completely and transfer the soaked dal into a grinder of a food processor.
2. Add rest of the ingredients for Vada except for baking soda. Add up to ¾ cup of water (slowly add more if needed). Grind it into a thick smooth paste. Transfer the lentil paste into a medium sized mixing bowl. 
3. Add baking soda and now using your hand or a whisk, whisk the paste vigorously rotating your hand in a circular motion in one direction. This helps making the paste light.
4. Heat oil in a deep fryer. Drop a dollop of Urad Dal paste (about the size of a small lemon) on your palm. Shape it into a circle. 
5. Carefully slide the vada into the deep fryer. Fry until its golden brown in color. 
6. Before serving let the fried vada soak in water for 3-5 minutes. Then lift it in one hand and give it a light squeeze with the other squeezing excess absorbed water out. Place them on a serving dish.
7. For spiced yogurt (or dahi) – Mix all the ingredients together in a big mixing bowl. 
8. Pour as much spiced yogurt as you like over the vadas. Garnish with cilantro and serve.

NOTE:

• Add as little water for grinding as possible, enough for the bladed to run smoothly.