Bread Kofta's in Sweet and Spicy Mango Gravy

What will you need ?

For kofta's
Bread slices : 8-10
Youghurt : 1 tbsp
Salt : as per taste
Black pepper : 1/4 tsp (powdered)
Chat masala : 1/2 tsp
Water : as needed
Oil : for deep frying kofta's
Raisins and kaju (chopped): a handful  (optional)

For gravy
Onion : 1 large (paste)
Paste of ginger (1/2 inch) and garlic 3-4 cloves, 2 green chilli
Crushed powder : 3 green cardamom, 3 laung, 1/2 inch dalchini stick
Hing : 1 pinch
Turmeric powder : 1/2 tsp
Salt : as per taste
Sugar : 1 1/2 tsp
Kala jeera : 1/2 tsp
Oil : 2 tsp
Youghurt : 1/2 cup (blended)
Mango pulp / pureed : 1/4 cup
Water : as per required
Cooking cream : 2 tbsp + 2 tsp milk
Saffron : 1 pinch (optional)

How to cook?

1.  For making kofta's, blend everything together except water and oil either in a mixer or with hands. It should be thick enough that koftas can easily be made. If it is very hard, add some water and make it little soft. Make koftas of lemon size balls and deep fry them till golden brown colour. If you wish you can stuff some raisins and kaju in the center of the koftas to give them a rich and nutty taste. 
2. For making gravy, take oil in a heavy bottom kadai. When oil becomes hot put jeera. After few seconds put hing. Add paste of onion. Saute till golden brown. Add ginger garlic paste and crushed powder of green cardamom, laung and dalchini. Saute for 2 mins. Add turmeric powder and salt. Add blended youghurt with half cup of water and sugar. When it boils add mango puree and kofta. Cook for 2 minutes. 
3. Blend cooking cream, milk and saffron in a blender. Add this cream in the gravy and switch off the gas. Serve hot.

Pudina kulcha

What will you need?

Plain flour / maida : 2 cups
Salt : As per taste
Baking Soda : 1 pinch
Sugar : 1 tsp
Youghurt : 1 tbsp
Milk : 1 tbsp
Water : for kneading dough
Oil : 1 tsp
Pudina : washed and finely chopped
Kala jeera : 2 tbsp
Ghee : for applying on kulchas

How to make kulcha?

1. Take maida, mix salt, sugar and baking soda well. Add youghurt and milk and mix very well with both your hands. Knead a semi soft dough with the help of water. Cover the dough and keep aside for 10 mins.
2. Apply oil on your hands and knead the dough again. Cover the dough with a wet cloth and rest for 1 hour.
3. After one hour, make balls of the dough (not too big, not too small). Keep a pinch of kala jeera in the center of the ball and roll the ball with the help of rolling pin. Spread chopped pudina on the kulchas and press it with your palms. Put it on the hot tava and fry it from both sides by applying ghee on it.
4. Kulchas are ready to serve. Serve hot with any curry of your choice.

Makhmali Paneer

Paneer is a real delight which suits each and every occassion. Well, everytime cooking with lots of spices is really not necessary. Try this recipe, with a perfect restaurant taste...

What you need :

Paneer : 250 grms (cut into 1 inch cubes)
Tomato :  3 big size (Pureed)
Paste of - Garlic : 3-4 cloves (minced), Ginger : 1 1/2 inch , Green chilli : 3
Salt : As per taste
Butter / Oil : 1 tbsp
Green Cardamom : 3-4
Laung : 3
Dalchini stick : 1 inch
Kasuri methi : 2 tsp
Honey : 2 tbsp
Cooking Cream : 1tbsp

How to cook:

1. Take oil or butter in a deep kadahi. When it becomes hot, put green cardamom, laung and dalchini stick and fry for few seconds. Add paste of ginger garlic and saute for 2-3 mins. Add tomato puree into this and let it boil for at least 7 - 10 mins.
2. Add salt and kasuri methi into the tomato puree and simmer the flame.
3. Add paneer cubes and let it boil for another 5-7 mins untill you get gravy of your desired consistency.
4. Add cooking cream and honey to the gravy for giving finishing touch and shining.
5. Garnish with a dallop of butter or 1 tsp cream and serve hot with naan or rice.

Note :1.  If you don't have cream you can use 1/2 cup of milk also. Boil for 2-3 mins more and then serve.
2. If you want some more sweetness in the gravy you can add sugar as per your taste.

PARWAL NIRALE

A very short and simple recipe which will be liked by all.. Have a look and try with meeeeeee...... happynhealthycooking....

Ingredients

Parwal : 1/2 kg (washed and cut from between into long slit)
Onion : 1 big (sliced)
Garlic : 4 cloves (chopped)
Oil : 2 tsp (I have used musturd oil)
Green chilli : 3-4 (slit in between lengthwise)
Chat Masala + Sambhar masala : 1 tsp (both equal)
Amchur : 1/2 tsp
Salt : As per taste
Coriander leaves for garnishing

How to cook

1. Wash parwal properly. Chop both ends and cut lengthwise into 4 slices.
2. Take oil in a wok. When it becomes hot, put onion, garlic, green chillis, and parwal all together in the hot oil and fry for 2-3 mins on high flame. Simmer the flame and cover the lid for 3-4 mins. Stir in between taking care the parwal does not break.
3. When everything is almost cooked add dry masala, amchur powder and salt and fry for 1-2 mins.
4. Garnish with coriander leaves and serve hot with chapati or steamed rice.

Note : If you don't have amchur powder you can use 1 tsp lemon juice.

SPINACH AND CORN VEG.PULAO

You must have tried many varieties of pulao. This pulao can be made either with fresh cooked rice or even with left over rice. Believe me this is a very simple and easy recipe with full of nutrients. Kids like this very much. It tastes really well with left over rice. I always made this with left over rice. Please try and let me know...

Ingredients

Cooked left over rice : 1 big bowl (You can take any quantity)

Onion : 1 big, finely chopped

Ginger,garlic and green chilli paste : 2 tsp

Spinach leaves : 1 bunch (washed and chopped )

Sweet and soft corn nuggets : 1/2 cup (slightly mashed with the back of spoon)

Salt : As per taste

Oil : 1 tbsp

Step-by-step-method

1. Take a heavy bottom kadai with oil. When oil becomes hot, fry ginger garlic paste till all raw smells went off. Add chopped onions into this and fry well till onions turns slight brown. Add ginger garlic paste and fry for another 2 mins. 
2. Add chopped spinach leaves into the mixture and fry on high flame till spinach become dry and fully cooked. (It will take very less time as spinach cooks very fast). Add corn and fry for 3-4 mins or until all water gets dried up. Add salt and left over rice. Mix well and cover with lid for 2 mins till rice becomes soft.
3. Switch off the gas and let the rice covered with lid for another 4 -5 mins so that all the spinach and corn flavour mix well with the rice.
4. Serve plain or with any chutney or raita of your choice. Its a complete meal , you can keep this pulao in your kids lunch box also. They will surely like this .

SPICY MATAR PANEER  

This is one of my favourite dish from the time when my mom used to make it. She is a wonderful cook. She has her own technique of cooking without following any one's recipe. I am also her great fan and today i am sharing her own signature Spicy Matar Paneer Recipe with all of you....So here it goes...

Ingredients

Green peas : 1 cup (fresh or frozen)

Paneer : 1 cup (fresh or frozen) cut into cubes

Butter : 2 tbsp

Onion : 1 Medium size , chopped roughly

Garlic cloves : 4-5 (minced)

Ginger : 1 inch piece (chopped)

Tomatoes : 1 big size chopped roughly
Cumin seeds : 1 tsp

Green Chilli : 4-5 (as per your taste)

Green cardmom : 2-3

Dalchini Stick : 1 inch stick

Turmeric : 1/2 tsp

Coriander powder : 1 tsp

Salt : As per taste

Sugar : 1 tsp

Coriander leave and a dallop of butter : for garnishing

Step-by-step-method

1.  Boil some water with a pinch of turmeric powder and sugar. Put washed green peas and paneer pieces into this boiled water. Cover the lid and keep aside for 15-20 mins.
2. Take a pan with butter. When butter becomes hot, put cumin seeds and saute for 2-3 seconds. Add green cardmom and dalchini stick with onion. Fry till onion becomes soft and light pink in colour. Add chopped ginger, garlic and green chilli and fry for 2-3 mins. Add tomatoes with turmeric powder and fry well for atleast 4-5 mins. (I rarely use red chilli powder in my cooking but if you wish to use you can use red chilli powder as per your taste).
3. Switch off the gas and let this onion mixture cool down. After cooling grind this mixture well and again fry it on low heat for 5 -7 mins or till the oil starts seperating from the edges.
4. Add hot water into the grinded masala (little more water is required than your required consistency). When it starts boiling, add drained green peas and paneer. Add salt and sugar. Cover the lid and let it cook on very low flame for 15-20 mins. (If it becomes thick you can add more hot water). Stir in between keeping in mind that paneer pieces does not break down.
5. Serve hot with naan or paratha or pulao. Garnish with a dallop of butter and coriander leaves.

Chola Paneer Biriyani

Biriyani the only one full complete meal with vegetables, spices, nuts and lots n lots of yummy taste. Today, we had chola paneer biriyani in our lunch menu with green salad and onion raita. I am sharing this yummy and simple recipe with all of you... pls have  a look and enjoy this easy recipe....

Ingredients

Basmati rice : 1 1/2 cup, washed and soaked in water for 30 mins.

Kabuli Chole : 3/4 cup (soaked overnight and boiled)

Paneer : 3/4 cup (cut into small square pieces)

Onion : 2 big size (chopped in thin slices)

Paste of garlic cloves (6), ginger (1 1/2 inch), green chilli (4-5), tomato (1 small size)

Yogurt : 1/2 cup (blended)

Tomato : 2 medium size (finely chopped excluding the seeds)

French Beans : 10 - 12 (cut into 1 inch long pieces)

Cumin seeds : 1 tsp

Mint leaves : 10-15 (chopped finely)

Bayleaves : 2

Green cardmom : 5-6

Cloves  :  4-5

Dalchini stick : 2 inch stick

Biriyani mix masala : 4 tsp (I have used Bombay biriyani mix masala)
Salt : As per taste
Sugar : 1 tsp

Oil : 2 tbsp

Step-by-step method

1. Cook soaked rice in 3 cups of water with bayleaves, green cardmom, cloves, dalchini stick , salt (1 tsp) and sugar till almost done.
2. Take a deep bottom kadai with oil. When oil becomes hot put cumin seeds and saute for 2-3 seconds. After its colour changes, put sliced onion and saute till slight pink and soft. Add ginger garlic paste and fry for 4-5 minutes. Add french beans and fry till it is soft and cooked. Add tomatoes, biriyani masala and yogurt and fry for 2-3 minutes. Add kabuli chana and paneer and stir carefully so that paneer cubes does not break. Fry for 2-3 minutes.
3. Add  cooked rice and mint leaves into the mixture and mix well. Cover the lid for 5 minutes and stir occasionaly. A nice aroma will come when it is ready to serve.
4. Serve hot with any chutney of your choice or raita.