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Drum Stick Sambar Recipe……….

Ingredients:-

½ tbsp. mustard seeds

½ tbsp. cumin seeds

¼ tbsp. turmeric powder

½ tbsp. red chili powder

¼ cup onion

¼ cup tomato

½ size tamarind

1 cup toor dal

1 tbsp. sambar powder

2 tbsp. oil

1 big carrot

Coriander leaves

Curry leaves

Salt to taste

Method:-

For preparation:-

  1. Take a pressure cooker, put the dal, ¼ of turmeric powder, add water cook for 3 to 4 whistle.
  2. Soak tamarind in warm water for 10 minutes. Keep aside.
  3. Drum stick will be half cooked and keep aside.
  4. Carrot cut the small pieces

Method:-

  1. Take a bowl, in medium heat.
  2. Put the oil and when it is hot add mustard seeds, cumin seeds when, its pops up, then add curry leave, green chili, onion will be fry into golden brown.
  3. Add the tomato, carrot, drum stick will be cooked add red chili powder cook for 10 minutes till drum stick cook.
  4. Finally add tamarind paste, cooked toor dal, sambar powder, let it boil for 5 to 7 minutes.
  5. When the dish is ready garnish with coriander leaves, switch off the stoves.
  6. Serve with hot drum stick sambar rice, idly, dosa, pongal enjoy……….!!!!!!!!!!!!!!!

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Tomato Pickle…….

Ingredients:-

6 big tomatoes

2 ½ tbsp.  Chili powder

½ tbsp. turmeric powder

¼ size tamarind

2 tbsp. mustard seeds

1 tbsp. fenugreek seeds

2 tbsp. salt

1 cup vegetable oil

5-6 garlic                                                                                                                                                                                                  DSC_1434

Method:-

  1. Try to use super ripe tomatoes for this recipe, all tomatoes chop into small cubes.
  2. Heat a heavy bottom pan or try and use a nonstick pan.
  3. Add same oil and add tomato cover and allow the tomato to wilt down a bit for 10 minutes try to keep stirring constantly.                                                                                                                  IMG_1436
  4. Heat a fry pan and toast the 1 tbsp. of mustard seeds try to toast the seeds well on low flame once the mustard seeds stops popping reserve in a plate and some fry pan add the fenugreek seeds fry well and serve in the plate and allow cool before preparing powder and keep aside.                                                                                                                         IMG_1437 IMG_1438             IMG_1440
  5. Constantly keep stirring the tomatoes the moisture form the tomato should completely now add the tamarind, chili powder & turmeric powder, fenugreek, mustard seeds, garlic mix well and allow to cook till everything has gone dry in ½ hour.                                                                                                                                                                                                          IMG_1443
  6. Tomatoes will be done switch off the flame, and cool the mixture.
  7. Tomato mixture is blend little coarse and keep aside.                                                                                          IMG_1447
  8. Heat a fry pan adds oil and heat well add mustard seeds and garlic when the seeds crackle.
  9.  Remove from the flame and pour on the pickle and mix well.
  10. Pickle is cool completely before store in air-tight container in the refrigerator.
  11. Serve the super duper pickle with curd rice, dosa or samber rice enjoy………….u and your family

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Pani Puri / Golgappa Recipe……….

Ingredients:-

For puris:-

½ cup rava / sooji (very fine)

1 cup all-purpose flower

¼ spoon baking soda

Oil for deep frying

For pani:-

3 cups cold water

¼ cup pudina (mint leaves)

½ green chili / coriander leaves

¼ tbsp. chaat masala powder

1 tbsp. tamarind juice

Small piece ginger

Salt to taste

For filling:-

1/2 cup boiled potato

½ cup boiled kala chana / chickpea can be used

¼ cup finely chopped onion

Method:-

Making puris:-

  1. Semolina rava and salt and baking soda slowly and make dough. Now sprinkle Maida (all- purpose flower) little at a time and keep kneading the dough till it gets smooth. When dough is ready leave aside covered with dry cloth for 30 minutes. Resting dough is a must follow step to make good pani puris.                                                              IMG_1291
  2. After half an hour, knead the dough again pinch off some dough and make very small balls. Roll out small thin rostis, using the rim of a container to cut out the round shape.                                                                                                                                                                        IMG_1294
  3. Heat the oil for deep frying in a heavy bottomed vessel. It should be a medium high and once it’s hot, side few rotis into the hot oil and using the back of the the ladle. Press in the center and along the edges and you will find it will puff. Flip over and fry the other sides till light golden brown. Don’t fry too much as it will turns too dark remove on to absorbent paper towel.
  4. Cool and store in an air tight container and use when required.

Making pani:-

  1. Make a paste of mint leaves, green chili, and coriander keep aside.
  2. Take bowl; add the cold water in it, followed by the green mint paste.
  3. Add chaat masala powder, tamarind juice, and salt to taste. Chill in refrigerator till use.

Making fillings:-

  1. Boil potato and kala chana with salted water in pressure cooker.
  2. Cut potato in small pieces and keep aside.
  3. Chopped onion very fine.

Now it’s  fun time……ready to pani puris

Take a small puri in your plate and lightly press the top to make a hole in the puri. Stuff with a 1 tbsp. mashed potato 2-3 kala channa ½ tbsp. chopped onions 2 tbsp. of the prepared chilled mint pani and pop the whole puri into your mouth……….enjoy!!!!!!!!!!!!!!!!!

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Paneer Butter Masala Recipe……..

Ingredients:-

½ lb. paneer (cubed)

2 medium tomatoes

1 onion

¼ cup cashew nuts

3 tbsp. kasoori methi (dry)

1 tbsp. cumin seeds

1 tbsp. cumin seeds

1 tbsp. dhania powder

1 tbsp. red chili powder

½ tbsp. turmeric powder

½ tbsp. garam masala

2 tbsp. cilantro chopped

3 tbsp. oil

1 tbsp. sugar

Salt to taste

Method:-

  1. Deep-fry the paneer on low-medium heat until the paneer has a little golden-brown color. Set aside.                                                                                                                                                         IMG_1394
  2. Blend tomatoes, onion, cashew nuts, cilantro to make a puree.                                                             IMG_1389
  3. Heat the oil in a saucepan.
  4. Test the heat by adding cumin seeds cracks, add the tomato puree, dhania powder, red chili powder, turmeric powder, salt and kasoori methi leaves. Cook for about 6 minutes on medium heat.                                                                                                                                           IMG_1399
  5. Tomato mixture will start to leave the oil and will reduce to about half quantity.
  6. To thicken the gravy, dissolve the cornstarch in 3 tbsp. of water and add to the gravy.     IMG_1396
  7. Add the paneer. Let it cook for a few minutes.                                                                                                 IMG_1403
  8. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.
  9. If you enjoyed the recipe for paneer butter masala if can be had with roti, noon and rice. Enjoy………..                                                                                                                                                                                  IMG_1407
IMG_1235

Gulab Jamun recipe……

Ingredients:-

2 tbsp. all-purpose flour

2 cup milk powder

½ tbsp. baking soda

2 tbsp. sooji (rava)

4 peeled cardamom powder

2 cup sugar

Warm milk as needed to need the dough

Ghee/ Oil for frying

1 tbsp. lemon juice

Method:-

  • Heat the pan in medium heat add sugar and water to make sugar syrup of 1 thread consistency add lemon juice few drops in the syrup add cardamom  powder and your sugar syrup is ready.

Dough;-

  • Make the dough by milk powder, all-purpose flower, baking soda, sooji now add little by little warm milk and make into soft dough and keep aside for 10 minute. After 10 minute  make the dough into small ball

Making gulab jamuns:-

  1. 1.      Heat the oil /ghee in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil.
  2. 2.      Place the gulab jamuns in the frying pan Note:- Remember gulab jamuns will expand in doable the volume, so give them enough space.
  3. 3.      It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the jamuns become dtak down.
  4. 4.      Let the jamuns cool off for a few minutes before placing in the hot syrup.
  5. 5.      The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.
  6. 6.      Gulab jamuns  can be kept at room temperature for about a week and up to one month refrigerated. Jamuns can be frozen for months. Enjoy…………..

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Cabbage Kofta Recipe…….

Ingredients:-

For koftas:-

2 cup shredded cabbage

½ cup gram flour or as needed

2 boil potatoes (mashed)

2 tbsp. chopped cilantro

1 tbsp. cumin seeds

1 tbsp. red chili powder

¼ tbsp. turmeric powder

1 tbsp. salt

Oil to fry

Gravy:-

3 medium tomatoes

1 onion

1 tbsp. cumin seeds

1 tbsp. mustard seeds

½ turmeric powder

1 tbsp. red chili powder

1 tbsp. dhania powder

2 tbsp. oil

2 tbsp. chopped cilantro

1 tbsp. sugar

Salt to taste

Method:-

Koftas:-

  1. Mix together all ingredients cabbage, mashed potato, cilantro, red chili powder, turmeric, cumin seeds, salt, adjust gram flour (besan)  as needed to make a texture of very soft dough (Note:- make this mix just before you are ready to fry the kofta otherwise it will becomes watery.)
  2. Heat the oil in a frying pan on medium-high heat.
  3. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put one koftas balls in the oil, it should sizzle and comes up right away.
  4. Slowly drop the all kofta balls into the frying pan one at a time.
  5. Turn the koftas occasionally. Fry the koftas until they turn golen-brown all around.                   IMG_1349

Gravy:-

  1. Blend the onion, tomatoes, cilantro to make a fine puree.
  2. Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil, if it pops right away oil is ready.
  3. Add the cumin, mustard seeds let the pop.
  4. Add the tomatoes puree, dhania powder, turmeric, red chili powder and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
  5. Next add about 1 ½ cups of water and salt as it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
  6. Add the prepared koftas and let it simmer for another 5 minutes.
  7. Turn of the heat and add the cilantro and cover the pot.
  8. If you enjoyed the recipe for Cabbage Kofta if can be had with any Indian bread……enjoy

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Pistachio Peda Recipe…….

Ingredients:-   

3 cup milk (whole milk)

1 cup sugar

3 tbsp. unsalted butter (ghee)

¼ tbsp. cardamom powder

1 cup pistachios powder

2 ½ lemon juice

Method:-

  1. Mix lemon juice in half a cup of hot water and keep aside.
  2. Boil the milk in heavy bottomed over medium-high heat.
  3. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey turn off the heat.
  4. Wrap the curd in a muslin cloth, rinse under cold water and squeeze well. This process takes out the sourness from the lemon.
  5. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about 1 hour.
  6. IMG_1359To check if enough water is out of the paneer, take a piece of paneer on your palm and rub with your fingers. Paneer is almost rolls into smooth soft doughIMG_1362
  7. Paneer dough adds the pistachios powder, cardamom powder and sugar mix well.IMG_1365IMG_1367
  8. Heat the frying pan on medium. Add butter and let it melt.
  9. Add the mixture cook on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes.                                                                                                                                                                 IMG_1369
  10. Transfer the khova into a plate and let it cool off until khova becomes just like warm.     IMG_1371
  11. Divide the mix into about equal parts and roll them into round balls. Lightly press it down so it looks like small patty.
  12. Put few pieces of sliced pistachios on every peda.
  13. Pedas should be served at room temperature.
  14. Pedas can be kept for few days at room temperature and about a month refrigerated.
  15. If you enjoyed the recipe for peda (Indian sweet ) here are more great recipes you should try from “Tanvis Kitchen “…………..                                                                                                          IMG_1377