Tuesday, July 30, 2013

Baby Corn Paneer Jalfrazie

I have read that Jalfrezi dishes originated during British rule in west Bengal region of India. Jalfrezi is either considered as a Bengali food, Mughal food or combination of both. This tangy Jalfrezi is a delicious mélange of low fat paneer and low calorie vegetables like baby corn and capsicum and spiced up with colourful and sizzling vegetables .This dish is slow cooked in the tomato sauce with authentic Indian spices to give a wonderful aroma .This veggies dish not only looks pleasing to the eyes but also is appealing to the taste buds. This is a perfect main meal if you are a vegetarian, and is incredibly quick and easy to make .It  is a perfect side dish for rotis.nan, Kulcha & Rice.
Paneer cubes 1 cup
Onion - 1, medium, finely sliced
Ginger garlic paste - 1 tsp
Green Capsicum – 1 sliced thinly
Baby corn - 4, cut diagonally into 1" pieces
Carrot - 1, peel sliced thinly  
Beans -
Tomato - 1, deseed and slice into long strips
Tomato puree - 1/4 cup
Tomato ketchup - 1 tbsp
Redchili powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - pinch
Kasuri Methi - 1/2 tsp, crushed
Lemon juice - 1 tbsp
Salt to taste
Oil - 1 1/2 tbsps
Salt to taste
Coriander for garnish

1. Cut all the vegetables like Baby Corn, Capsicum, carrot, beans into strips (lengthwise) and Onions into medium sized cubes; Keep aside.

2. Cut one Tomato into small sized cubes and from other Tomato, prepares Tomato Puree; cut the Tomato into big sized cubes and grind the pieces in a mixer grinder and prepare a smooth paste,

3. Heat Oil in a pan, add the Cumin Seeds or Jeera and Asafoetida or Hing. When they crackle/splutter, add the chopped Onions and Turmeric Powder and fry for 2-3 minutes. Now add Ginger + Garlic Paste to the pan and fry until the aroma of the paste disappears.

4. Now add the chopped Tomatoes to the pan and cook until they turn tender.

5.  Add red chili powder , kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for 3 mts. Add sliced beans, carrots and cook for 5 mts on low to medium flame. Mix once in a while.

6 Then At this stage, add the Baby Corn, kasuri methi,capsicum pieces and Toss gently and salt and    Add tomato ketchup and saute on a low flame for 4 to 5 minutes until the baby corn is half cooked.

7.   Sprinkle 3-4 tbsps of water and mix well. Cook for 4-5 mts on medium high flame tossing the contents.

8. Add the paneer cubes garam masala,& mix to coat it well with the masala. Adjust seasoning.

9. Transfer the Baby Corn Paneer Jalfrezi to a bowl and garnish with chopped coriander or Cilantro.

Sunday, July 21, 2013

Kasi Halwa/Pumpkin Halwa

 Kasi Halwa is a special sweet usually made on big occasions. A delicious halwa made from white pumpkin. It is easier to make with fewer ingredients. This was the special I made for my son’s birthday today.

White Pumpkin - 1 cup (grated)
Sugar - 1/2 cup
Cashews - few broken
Food color - a pinch
Cardamom powder - 1/2 tsp
Edible Camphor - a tiny pinch(optional)
Ghee - 2tbsp
1.Peel and De-seed the pumpkin completely and grate the inner fleshy part. In a small wok, heat the ghee and add the cashews fry until they are golden in colour.
2. In a wok or kadhai Add 1/2 tbsp of ghee along with grated pumpkin and saute till raw smell leaves. It will leave out water by itself so keep sauting, till it turns soft
3. Once the pumpkin is dry, then add the sugar food color mix well. Increase the heat a little and cook until the sugar melts. Decrease the heat a little and cook until it starts thickening and it will form together as a mass and leave the sides of the pan
4. Once its fully done and comes to a consistency of halwa At this stage, add remaining ghee, roasted cashews, cardamom powder, edible camphor and give a quick stir. Switch off and serve hot/warm.

Monday, July 15, 2013

Corn & Sooji Balls

A mixture of corn kernels, cottage cheese and semolina shaped into balls and deep fried. Combine corn with coriander and paneer, together makes them so nutritious and delicious and appetizing starter or you can have this as a teatime snack. . . Ideal for all age groups. . . It is worth a try!
Recipe Source-SanjeevKappor's Khana Khazanna 

Sweet corn -1/4 cup boiled
Ravva -1/4 cup
Milk -1/2 cup
Paneer- 1/2 cup crumbled
Coriander leaves-1tbsp
Redchillipowder -1/4 tbsp
Chat masala powder -1/2 tbsp
Lemon juice -2 tbsp
Maida -1/4 cup
Bread crumbs -1/2 cup
Oil for deep frying

1.Dry roast rava/sooji with nonstick kadai till rava gets fragrant. Then Add milk and stir briskly and cook till dry and Set aside to cool.
2.I4n the rava mixture Add paneer,sweet corn,salt,ginger,redchilli powder,chat masala powder,coriander leaves and lemon juice.
3.Prepare this mixture into 8 equal parts and shape them into balls.Mix maida and water and mix well to form a thick batter and keep it aside.(the batter should not be too thin, it should be slightly thick )
4.Dip the balls one by one in the flour mixture and roll each in breadcrumbs. So that it is evenly and thickly coated.
5.Heat oil in a pan and  Gently slide the balls into the hot oil few at a time and deep fry them till golden brown. Serve them with Tomato sauce or ketchup.