Wheat Butter Cookies

Ingredients:

Wheat flour - 1 cup
Brown Sugar - 1/4 cup + 1 tbsp
Unsalted Butter - 115 g
Corn flour - 1/2 tbsp
Milk powder - 1/2 tbsp
Baking powder - 1/4 tsp

Method:

• In a bowl add butter and sugar.
• Beat this well till it turns creamy and in pale color.
• Now add flour, milk powder, corn flour and baking powder.
• Mix this using a spatula.
• Make a ball shaped dough and cling wrap it.
• Refrigerate for an hour.
• After desired time, make small balls out of dough.
• Press gently between palms to give a round shape.
• Arrange them in a lined baking tray.
• Bake this in a preheated oven (OTG) at 160 °C for 18-20 mins.
• Yields 14 big cookies.
• I added chocochips to few cookies and made chocochip butter cookies.

Mirchi Ka Salan

Ingredients:

Onion - 1 1/2 (Thin slice)
Groundnuts - 2 tbsp
White Sesame seeds - 1 1/2 tbsp
Coconut - 1 tbsp
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Coriander powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Fennel powder - 1/2 tsp
Green Chilly - 3 (slit)
Big Green chilly or Baji Molaga - 3 (slit)
Ginger garlic paste - 1 tbsp
Tamrind - small piece (soak in water)
Mustard seeds - 1 tsp
Cinnamon stick - small piece
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

Method:

• Heat oil in pan and add groundnuts and roast it in medium flame.
• Transfer this to blender.
• Now add sesame seeds and saute, once it crackles transfer it to blender.
• To the same pan add little oil and then add onions and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Once onion color changes to light brown add in coconut and salt and saute.
• Transfer this to blender.
• Add in all spice powders to the blender.
• Add water and blend this.
• It should be neither too smooth nor coarse texture.
• Set this aside.
• Heat oil in pan and add the chillies and saute for a while.
• Transfer this and set aside.
• Now heat oil in pan and add mustard seeds, curry leaves.
• Now add the blended paste and tamrind water.
• Mix well.
• Add a cup of water and let it boil for 3-4 mins.
• Add the fried chilly and mix up.
• Cook in low flame for 2 mins.
• Goes good with briyani.

Note:
I deseeded and used green chillies as I made for my kids.

Veg Paya #1

Ingredients:

Onion - 1 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 3 (slit)
Moong dal - 3 tbsp
Pepper powder - 1 tsp
Turmeric powder - a pinch
Cloves - 1
Cinnamon stick - small piece
Green Elaichi - 1
Coriander Leaves - Little (garnish)
Oil, Water - As reqd

To Grind:

Poppy seeds - 1 tbsp
Cahewnuts - 8
Coconut - 1/3 cup
Garlic - 6
Ginger - small piece
Green Chilly - 2
Fennel seeds - 1 tsp
Chicken Masala - 1 1/2 tbsp
Corinader Powder - 1 tbsp
Salt - As reqd

Method:

• In a bowl add dal and 1/2 cup water.
• Pressure cook for 4-5 whistles and set aside.
• In a blender add items under "to grind".
• Blend it to a fine paste by adding required water.
• Heat oil in pan and add cloves, cinnamon stick and elaichi.
• Now add the onion and saute for a while.
• Add in green chillies and saute for a while.
• Add in tomatoes and cook till it turns mushy.
• Now add turmeric powder and then grinded paste.
• Mash dal and add it to gravy.
• Mix well.
• Add 1 1/2 cups of water and add in pepper powder.
• Mix well.
• Cover and cook in low flame for 15-18 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with idly/dosa.

Note:

• Add water according to the consistency you want.
• Reduce or increase the amount of chilly according to your spice level.
• I deseeded the chillies and added.

Instant Unsalted Butter

Ingredients:

Ghee - 1/4 cup (melted)
Turmeric powder - a pinch
Ice cubes - 3

Method:

• In a bowl add melted ghee.
• Add in turmeric powder and mix it.
• Now add the ice cubes and whisk it.
• You can see the change in state of ghee.
• Keep whisking till ice cubes are blended well with ghee.
• Line a bowl and transfer this butter to it.
• Cover it with a foil and refrigerate for 30-45 mins.
• After desired time, you can remove the foil cover.
• Yields 48 g unsalted butter block.
• Store in airtight container and use in recipes of your choice.

Note:

To make salted butter, just add a pinch of salt before adding ice cubes.

Chicken Gravy #8

Ingredients:

Chicken - 300 g (boneless)
Onion - 1 1/2 (fine chop)
Tomato - 2 (fine chop)
Chicken masala - 1 1/2 tbsp
Turmeric powder - 1/2  tsp
Ginger garlic paste - 1 tbsp
Fennel seeds - 1/2 tbsp
Coconut - 1/2 cup
Green elaichi - 2
Cinnamon stick - small piece
Bay Leaf - 1
Curry Leaves - a sprig
Coriander leaves - Little (fine chop)
Water, Oil, Salt - As reqd

Method:

• Blend coconut and fennel seeds to a fine paste and set aside.
• In a pan heat oil, add in bay leaf, elaichi and cinnamon stick.
• Now add curry leaves, onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Add in tomatoes and cook till it is mushy.
• Now add turmeric powder and salt and saute.
• Add in washed and cleaned chicken pieces and mix well.
• Add in chicken masala and mix well.
• Add little water and pressure cook for 3-4 whistles.
• Once pressure is released, add in coconut paste and mix well.
• Now add pepper powder and kashmiri chilly powder and mix well.
• Let it boil for 5-6 mins.
• Garnish with coriander leaves.
• Goes good with idly/dosa and even rice.

ChocoWalnut Paniyaram

Ingredients:

Wheat flour - 1/2 cup
Cocoa powder - 1 tbsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Brown sugar - 3/4 cup
Milk - 3/4 cup
Vinegar or Lime juice - 1/2 tbsp
Melted Unsalted butter - 1 tbsp
Walnuts - 4 (fine chop)

Method:

• In a bowl add warm milk and add vinegar to this.
• Set this aside for 10 mins.
• It will cuddle.
• Now in other bowl add flour, baking powder and baking soda.
• Add in sugar and mix well.
• Add in cuddled milk (buttermilk) and butter and whisk well.
• Add in chopped walnuts and fold.
• Now heat a paniyaaram pan and brush each case with butter.
• Pour a laddle (small one) of batter in each case.
• Cook in low flame for 3 mins and flip and cook.
• Do brush with butter on top.
• Yummy chocopaniyaaram is ready.
• Yields 12-14 paniyaaram pieces.

Note:

• You can make pan cakes with same batter, but don't add nuts to batter.
• Instead of nuts you can use chocolate chunks too.

Fresh Cream (Malai) Loaf

Ingredients:

Wheat flour - 1 cup /100 g
Rava - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Amul Fresh Cream - 240 ml
Oil - 1/3 cup
Brown Sugar - 1 cup
Milk - 1/4 cup + 1 tbsp
Vanilla Esc - 1 tsp
Tutti Frutti - 1/4 cup

Method:

• In a bowl add flour, rava, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add cream, oil and sugar and mix well.
• Add in vanilla esc and mix well.
• Add in dry ingredients and milk and mix well.
• Set aside for 5 mins.
• Now batter will be thick, add little milk and mix.
• Let the batter be not too thick.
• Add in tutti frutti and fold.
• Grease a loaf tin and dust with flour.
• Invert it and dap to remove excess flour.
• Pour the batter in and dap to remove excess air.
• Top it with few more tutti frutti.
• Bake this in a preheated oven (OTG) at 180°C for 25-26 mins.
• Yields 10-12 slices.

Note:
You can make malai at home and use it too.

Sweet Corn Soup

Ingredients:

Sweet Corn Kernels - 2 cups
Carrot - 1
Beans - 3
Cabbage - 1/4 cup
Garlic - 2
Spring onion white - 2 tbsp (fine chop)
Spring onion greens - 2 tbsp (fine chop)
Pepper powder - 2 tsp
Garam Masala - 1/8 tsp (optional)
Corn flour - 1 tsp
Butter -  1 tbsp
Salt, Water - As reqd

Method:

• Boil Corn kernels and in water and set aside.
• Blend 3/4 cup of kernels and set aside.
• Fine chop carrot, beans and cabbage and set aside.
• I used chopper and fine chopped these and set aside.
• Heat butter in pan and add in garlic and saute for a while.
• Now add spring onion whites and saute for a while.
• Add in fine chopped veggies and saute.
• Add in corn kernels and mix well.
• Add in salt and a tsp of pepper powder and mix well.
• Add 2-3 cups of water and cover and cook.
• Cook in medium flame for 5-6 mins.
• Now add the blended corn kernel and little spring onion greens.
• Mix this well and add salt (if reqd) and a tsp of pepper powder.
• Add in garam masala and let it boil.
• If soup is too thin, then mix corn flour in a tbsp of water and add to soup.
• Mix this well.
• Garnish with spring onion greens and serve hot.

Malai (Fresh Cream) Cupcakes

Ingredients:

Wheat flour - 1 cup /100 g
Rava - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Amul Fresh Cream - 240 ml
Oil - 1/3 cup
Brown Sugar - 1 cup
Milk - 1/4 cup + 1 tbsp
Vanilla Esc - 1 tsp
Tutti Frutti - 3 tbsp
ChocoChips - 1 tbsp

Method:

• In a bowl add flour, rava, baking powder and baking soda.
• Mix this and set aside.
• In other bowl add cream, oil and sugar and mix well.
• Add in vanilla esc and mix well.
• Add in dry ingredients and milk and mix well.
• Set aside for 5 mins.
• Now batter will be thick, add little milk and mix.
• Let the batter be not too thick.
• Add in tutti frutti and fold.
• Pour the batter in lined muffin tray.
• Top each muffin case with tutti frutti.
• I topped few with chocochips.
• Bake this in a preheated oven (OTG) at 180°C for 25-26 mins.
• Yields 10-12 cupcakes.

Note:
You can make malai at home and use it too.

Cabbage Manchurian

For Fry:

Cabbage - 2 cups (grated or fine chopped)
Ginger garlic paste - 1 tbsp
Chilly Sauce - 1/2 tbsp
Kashmiri chilly powder - 3/4 tsp
Pepper powder - 1/2 tsp
Garam Masala - 1/4 tsp
Corn flour - 2 1/2 tbsp
Maida - 2 tbsp
Salt, Oil - As reqd


For Sauce:

Onion - 1 tbsp (fine chop)
Garlic - 2 (fine chop)
Capsicum - 2 tbsp (fine chop)
Pepper powder - 1/2 tsp
Soya sauce - 2 tsp
Chilly sauce - 1 tbsp
Tomato sauce - 3 tbsp
Water - As reqd

Method:

• In a bowl cabbage, ginger garlic paste.
• Add in chilly powder, sauce and garam masala.
• Add in required salt and add pepper powder.
• Add in corn flour and maida and mix well.
• Make small balls out of it.
• I refrigerated for 20-25 mins.
• Heat oil in pan and fry these balls.
• Can server as it is with sauce.
• Now heat oil in pan and add in fine chopped garlic.
• Saute this add in onion and capsicum and saute.
• Add in sauces, pepper powder and mix well.
• Add in little water and let it boil.
• If manchurian sauce is too thin, mix corn flour in water and add to it.
• Add in fried cabbage balls and mix well.
• Let it boil for 2-3 mins.
• Garnish with spring onion greens and serve hot.

Note:

Instead of adding chilly sauce to cabbage (for frying), you can add schezwan sauce too.

Choco Chai Latte Cake

Ingredients:

Wheat flour - 1 1/2 cup (minus 1 tbsp)
Cocoa powder - 1 tbsp
Unsalted butter - 114 g
Brown sugar - 100 g
White sugar -  30 g
Banana - 1 or Eggs - 2
Milk - 60 ml 1/4 cup
Tea bags - 2
Oil - 2 tbsp
Dry ginger powder - 1/2 tsp
Nutmeg powder - a pinch Or fresh grated nutmeg
Cinnamon powder - 1/4 tsp
Cardamon powder - 1/8 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 1/8 tsp
Vanilla Esc - 1 tsp
Walnuts - 3 tbsp (chopped)
Chocochips - 2 tbsp

Method:

• In a bowl add in boiled milk and add two tea bags and set aside.
• In other bowl mix flour, cocoa, baking soda, baking powder and salt.
• To this add spice mix (nutmeg, cardamon, cinnamon and ginger powder) and mix well.
• In other bowl add banana and mash it.
• Add in butter and sugar to this and cream well.
• Now add esc and dry ingredients and mix well.
• Remove tea bags from milk and add it to dry ingredients.
• Add in oil and mix up the batter.
• If it too thick you can add a tbsp of milk and mix.
• Grease a pan and dust with flour.
• Invert and dap to remove excess flour.
• Pour the batter in and dap it.
• Now top it with walnuts and chocochips.
• Bake this in a preheated oven (OTG) at 180 for 32-35 mins.
• Yields 12-13 slices.

Potato Masala #2

Ingredients:

Onion - 1 (fine chop)
Tomato - 2 (fine chop)
Ginger garlic paste - 1 tsp
Potato - 2 (boiled and mashed)
Garam Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Kashmiri Chilly powder - 1 tsp
Paav Bhaji Masala - 1 1/2 tsp
Tandoori Masala - 1/4 tsp
Turmeri powder - 1/8 tsp
Kasoori Methid - 1 tsp
Clove - 1
Green Elaichi - 1
Cinnamon stick - small piece
Fresh Cream - 1/4 cup
Coriander Leaves - Little (fine chop)
Salt, Water, Butter - As reqd

Method:

• Place a pan and cook in low range.
• Add in garam spices.
• Add in onion and saute for a while.
• Add in ginger garlic paste and  saute.
• Add in tomatoes and cook till it turns mushy.
• Now add in spice powders, salt and mix well.
• Add in little water and then mashed potatoes and mix well.
• Crush and add dried methi leaves.
• Cook for 4-5 mins.
• Now the butter will ooze out.
• Turn off range and add in fresh cream and mix up.
• Garnis with coriander leaves and serve with poori/chapathi.

Spicy Paneer Fingers

Ingredients:

Paneer - 200 g
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Tandoori Masala - 1 tsp
Salt - 1 tsp
Oil - To deep fry
Corn flakes - 3/4 cup
Roasted groundnuts - 1/4 cup

Dip batter:

All purpose flour - 4 tbsp
Corn flour - 2 tbsp
Pepper powder - 1/2 tsp
Tandoori Masala - 1 tsp
Water, Salt - As reqd

Method:

• Slit the paneer length-wise.
• In a bowl add the paneer pieces.
• Add in turmeric powder, chilly powder and tandoori masala.
• Add in salt and toss well.
• Toss till the masala is coated in paneer.
• Set this aside.
• Now in other bowl, add items under "Dip batter".
• The consistency of this batter should be neither too thick nor too thin.
• In a blender add in peanuts and blend it.
• To the same blender add in corn flakes and blend it.
• Transfer this to plate.
• Now dip paneer in batter and roll in groundnut and corn flakes mix.
• Arrange them in a plate.
• Refrigerate for 20-25 mins.
• Heat oil in pan and deep fry.
• Serve hot with ketchup.

Note:

• Add salt accordingly as we add in marination as well as in batter.
• Instead of groundnuts and cornflakes, you can use bread crumbs too.

Egg Chapathi Kothu

Ingredients:

Chapati - 5
Egg - 3
Onion -1 (thin slices)
Tomato -1 (deseed and thin slices)
Capsicum - 1 (thin slices)
Spring onion - Little
Red Chilly Sauce - 1 tbsp
Soya Soauce - 1 tsp
Tomato Sauce - 1 1/2 tbsp
Salt, Oil - As reqd

Method:

• Roll chapati's and cut into thin strips and set aside.
• In a bowl break the eggs and whisk well.
• Heat oil in pan and pour the eggs and keep stirring.
• Cook in low flame, transfer the scrambles eggs to plate.
• Heat oil in pan and add onion and saute for a while.
• Add the sauces, salt and scarmbled eggs and mix up.
• Add chapati and mix well.
• Garnish with spring onion and hot.

Podi Omlette

Ingredients:

Dosa batter - 1 cup
Egg - 3
Onion - 1 (fine chop)
Garam Masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder -  1 tsp
Chilly powder - 1 tsp
Curry Leaves - a sprig (roughly chop)
Oil, Salt - As reqd

Method:

• In a bowl break eggs and whisk well.
• Add in garam masala, turmeric powder, chilly powder.
• Add in pepper powder, salt and whisk well.
• Add in curry leaves and onion and whisk well.
• Now add the dosa batter and mix well.
• Heat a tawa, drizzle oil.
• Pour a laddle full of batter and spread.
• Cook for a min and sprinkle idly podi all over.
• Drizzle oil, flip and cook.
• Serve hot.

Hot Milk Tutti Frutti Mini Loaf

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1/4 cup
Unsalted butter - 1/4 cup or  56 g
Brown sugar - 1 1/4 cup
Curd - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Vanilla esc - 1 tsp
Homemade Tutti Frutti - 4 tbsp

Method:

• Boil milk in a pan and add butter to it.
• Boil it in low flame and whisk till butter melts in milk.
• Set this aside.
• In a bowl add curd and sugar and whisk till creamy.
• Add in flour, baking powder and baking soda.
• Add in esc and mix well.
• Add in hot milk and butter and mix well.
• Add in tutti frutti and fold well.
• Grease a cake pan and dust with flour.
• Invert it and dap it to remove excess flour.
• Now pour the batter in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.
• Yields 7-8 slices.
• I divided the batter and made 2 mini loaves and 1 big loaf.

Bombay Masala Toast

Ingredients:

Bread Slices - 6
Potato - 1 (big)
Onion - 1 (fine chop)
Capsicum - 2 tbsp (fine chop)
Ginger garlic paste - 1 tsp
Kashmiri Chilly powder - 1/4 tsp
Pav Bhaji Masala - 1 tbsp
Cumin powder - 1 tsp
Chaat Masala - 1/2 tsp
Coriander Leaves - Little (fine chop)
Cheese - 1/2 cup (grated)
Green Chutney - 4 tbsp
Lime juice - 1 tsp
Salt, Butter - As reqd

Method:

• Boil the potato and mash it and set aside.
• In a pan add oil and add onions and saute.
• Add in ginger garlic paste and saute for a while.
• Add in capsicum and saute.
• Cook in low flame.
• Add in spice powders and salt and saute.
• Now add boiled potato and coriander leaves and mix well.
• Transfer this to a plate and set aside.
• Now take a bread slice and apply butter.
• Spread a layer of green chutney.
• Now add 1 1/2 tbsp of potato masala and spread it.
• Add in grated cheese.
• Now take another bread and apply butter to it.
• Spread a layer of chutney and cover the other bread with this.
• Repeat the same as needed.
• Heat butter in pan and place bread sandwich.
• Flip and toast them in medium flame.
• Serve hot.

Note:

• You can add raw onion and tomato pieces and then add grated cheese.
• Generally after toasting they top it with sev and serve.
• I have used the thuvayal instead of chutney.

Triple Green Thuvayal

Ingredients:

Coriander Leaves - 1 small bunch
Curry Leaves - 4 sprigs
Mint Leaves - 1/4 cup
Dry Red Chilly - 4
Urad dal - 1 tbsp
Tamrind - small piece
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Salt, Water, Oil - As reqd

Method:

• In a pan add oil and add in urad dal.
• Saute till turn light brown color.
• Transfer this to a plate.
• Now to the same add in chilly and tamrind piece.
• Saute for few mins.
• Transfer this to a plate.
• Now add in washed and cleaned coriander leaves.
• Add in curry leaves, mint leaves and saute.
• Transfer this to a plate.
• Add salt and blend it to fine paste.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds and then blended paste.
• Cook in low flame for 4-5 mins.
• Can serve with idly/dosa or can use in sandwich.

Spicy Corn Chaat

Ingredients:

Corn Kernels - 1 1/2 cup
Onion  - Little
Butter - 2 tbsp
Water - 1 cup
Kashmiri Chilly powder - 3/4 tsp
Chaat Masala - 3/4 tsp
Pepper powder - 1/8 tsp
Garama Masala - 1/8 tsp
Lime juice - 2 tbsp
Salt - As reqd
Coriander Leavres - Little (fine chop)

Method:

• In a pan add water and boil.
• Once it starts to boil, add in corn kernels and boil for 3-4 mins.
• Strain this and set aside.
• Now in a pan add butter and add boiled kernels.
• Cook in low flame.
• Now add in onions, spice powders and salt and mix well.
• Turn off range and add lime juice and mix well.
• Now top with raw onions and chopped coriander leaves.
• Serve hot.

Hot Milk Cake #2 - Eggless

Ingredients:

Wheat flour - 1 cup
All purpose flour - 1/4 cup
Unsalted butter - 1/4 cup or  56 g
Brown sugar - 1 1/4 cup
Milk - 1 cup
Curd - 1/4 cup
Vanilla esc - 1 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp

Method:

• Boil milk in a pan and add butter to it.
• Boil it in low flame and whisk till butter melts in milk.
• Set this aside.
• In a bowl add curd and sugar and whisk till creamy.
• Add in flour, baking powder and baking soda.
• Add in esc and mix well.
• Add in hot milk and butter and mix well.
• Grease a cake pan and dust with flour.
• Invert it and dap it to remove excess flour.
• Now pour the batter in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.
• Yields 10-12 slices.
• I divided the batter and made one big loaf and 2 mini loaves.

Food Colors

Ingredients:

Beetroot - 1
Carrot - 1
Turmeric powder - 1 tsp
Water - 1/2 cup

Method:

Deep Red Color:

• Peel skin and boil beets.
• Add it to blender and blend it.
• Strain and collect the liquid.
• Let it cool and use in recipes that call for this color.

Orange Color:

• Peel the skin and add the carrot to juicer.
• Strain and collect the extract.
• Store it and use accordingly.

Yellow Color:

• In a pan add 1/2 cup water.
• Once it boils add in turmeric powder.
• Mix well and boil for 2mins.
• Strain and let it cool.
• Store and use accordingly.

Note:
I used this to give color for tutti frutti.

Tutti Frutti - Homemade

Ingredients:

Raw Papaya - 300g
Sugar - 1 1/4 cups
Homemade food colors
Artificial food color - green
Vanilla Esc - 1 tsp
Water - 2 1/2 cup

Method:

• Peel the papaya skin and cut it.
• Remove the center white part and fine chop and set aside.
• Boil water (2 cups) in pan and add papaya pieces and cook till they are transparent.
• It will take about 5-8 mins.
• Now strain water and set aside.
• In a pan add in sugar and water (1/2 cup) and mix well.
• Heat this and once sugar melts, add in boiled papaya.
• Mix this and cook for about mins.
• Once we get single strand consistency, turn off range.
• Add in esc and mix well.
• Divide the papaya in four different bowls.
• In one bowl , I added homemade deep red color.
• In other bowl added homemade orange color and kesari color.
• In other two bowls add green in one and in other yellow.
• Mix this well.
• Set this aside for 10 hrs or overnight.
• After desired time spread this in a seive or paper towel.
• Doing this way makes it dry.
• Set aside for 30 mins.
• Then store in a container and use accordingly.
• Yeilds 125 g of tutti frutti.

Dhaba Style Paneer Gravy #1

Ingredients:

Paneer - 200 g
Onion  - 2 (fine chop or blend)
Tomato -  2 1/2 (fine chop or blend)
Ginger garlic paste - 1 tbsp
Red Chilly powder - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Dried Kasuri Methi - 1 1/2 tsp
Garam Masala - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1 tsp
Besan flour - 1 tbsp
Cloves - 2 (Crushed)
Green Elaichi - 2 (Crushed)
Cinnamon stick - small piece
Coriander Leaves - Little (fine chop)
Ghee - 4 tbsp
Salt, Water, Oil - As reqd

Marination spice:

Kashmiri Chilly powder - 3/4 tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1 tsp
Water - 1 1/2 tbsp

Method:

• In a bowl add in paneer cubes.
• Add the items under "Marination spice" and toss well.
• Set this aside for 25 mins.
• Heat  3 tbsp ghee in pan and add in marinated paneer cubes.
• Toss and cook in high flame for 2 mins.
• Transfer this to a plate.
• In the same pan add oil and ghee.
• Add in cinnamon stick and add onion.
• Saute well and add ginger garlic paste and mix well.
• Once add onion turns brown in color add in chilly powder.
• Add in pepper powder, kasuri methi, garam masala.
• Cook in low flame.
• Add in coriander powder, cumin powder and besan flour and mix well.
• Saute well and cook for about 2 mins.
• Now add in coriander leaves and mix well.
• Add in tomato and mix well.
• Cover and cook in low flame for 4-5 mins.
• Then cook in high flame for 4 mins and add paneer cubes.
• Add in half cup to 3/4 cups of water and mix well.
• Cover and cook for 4 mins.
• Serve hot with roti/poori/naan.

Note: 

I didn't add elaichi and cloves, instead added extra garam masala.

Berry Cherry Biscotti

Ingredients:

Berry Cherry Loaf - 13 slices

Method:

• In a baking tray arrange the slices.
• Bake this in a preheated oven at 180°C for 10-13 mins.
• Flip and bake till crisp.

Berry Cherry Loaf Cake

Ingredients:

Wheat flour - 1 cup / 100 g
All purpose flour - 1/4 cup / 25 g
Brown sugar - 3/4 cup / 85 g
Baking powder - 1/2 tsp
Cinnamon powder - 3/4 tsp
Dried cranberries - 1/2 cup (fine chop)
Dried Cherry - 1/2 cup (fine chop)
Egg - 2
Oil - 1/4 cup

Method:

• In a bowl add in egg, sugar and bit till fluffy.
• It should be in pale color.
• Add in oil and whisk well.
• In other bowl add in flour, baking powder, cinnamon powder and mix well.
• Add this to wet ingredients and mix well.
• Add in dried cranberry and cherries and fold well.
• Grease a loaf tin and dust with flour.
• Invert and dap it to remove excess flour.
• Pour the batter in and dap it.
• Bake this in a preheated oven at 180°C for 25-30 mins
• Once cool slice and enjoy.
• Yields 13-14 slices.
• I used this and made biscotti.

Note:

• I had only glaze cherries at home, so fine chopped it.
• And spread that in a kitchen towel and tightly pressed it.
• Doing this way removes the glaze a bit.

PichuPotta Kozhi

Ingredients:

Chicken - 500 g(boneless)
Onion - 2 (fine chop)
Tomato - 2 (fine chop)
Green Chilly - 2 (deseed, Slit)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Garam Masala powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1 tbsp
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig
Water, Salt, Oil - As reqd

Method:

• In a bowl add chicken pieces, salt and turmeric powder.
• Mix well and pressure cook for 4 whisltes.
• Strain the chicken pieces and set the stock water aside.
• Now shred the chicken and set aside.
• Heat oil in pan and add curry leaves, onion and saute well.
• Add in green chilly and ginger garlic paste.
• Add in tomatoes and mix well.
• Cook till it turns mushy.
• Add in spice powders, salt and mix well.
• Add in chicken pieces and mix well.
• Add the stock water and mix well.
• Cook in low flame till the chicken is dry.
• Add little pepper powder and mix well.
• Garnish with coriander leaves and serve hot.

Chilly Chana

Ingredients:

Chana - 1 cup
Spring onion white part - 4-5 (fine chop)
Green Capsicum - 2 tbsp (fine chop)
Green Chilly - 1 (deseed and fine chop)
Garlic - 3-4 (fine chop)
Chilly sauce - 2 tbsp
Soya sauce - 1 tbsp
Tomato sauce - 1 tbsp
Vinegar - 1 tsp
Black pepper - 1 tsp
Sugar - 1 tsp
Spring onion greens - Little (fine chop)
Coriander Leaves - Little (fine chop)
Corn flour - 3/4 cup
Salt, Water, Oil - As reqd

Method:

• Soak chana overnight and pressure cook for 5 whistles and set aside.
• Strain chana and add to a bowl.
• Add in little salt (1 tsp) and black pepper and 1/4 cup corn flour.
• Toss well.
• Now add 1/4 corn flour and toss again.
• Heat oil in pan and deep fry these chana and set aside.
• In a pan add in oil and add green chilly, onion and saute for a while.
• Add in garlic and saute for a while.
• Add in capsicum and saute.
• Add in salt, sugar and little pepper powder.
• Add in sauce and mix well.
• Cook in low flame.
• Add in little water(1/2 cup) and let it boil.
• Add in coriander leaves and mix well.
• To have the sauce consistency, in a bowl add a  tbsp of corn flour and add little water.
• Mix well and add to sauce gravy.
• Once it is of right consistency add in vinegar and fried chana.
• Turn off range and mix well.
• Garnish with spring onion greens and serve hot.

Note:

• Add salt accordingly as we add while boiling chana too.
• Don't boil chana too much, because it will become mushy.