Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

•  Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
• Capsicum (washed and cut into square )
• Tomato ( washed and cut into square)
• Onion ( Cut into square)
• Fresh Curd 
• Amchur powder 
• Sattu ( Roasted and ground Chana, 2 tablespoonfull)
• Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
• Garam Masala Powder ( 1tsp)
• Kashmiri Red Chilly Powder (1tsp)
• Salt & Sugar to taste
• A little butter for brushing 

 Procedure

1. Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
2. Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
3. Refrigerate.
4. Take the marinated paneer out from fridge and sprinkle sattu on top.
5. Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
6. Brush with butter.
7. Put the skewers into preheated OTG rack at 200 degree celsius
8. Grill for half an hour till brownish tinge appears on the paneer cubes
9. Take out and serve hot as an weekend snacks

 Happy Cooking!

Peas Kachoori with Natun Alur Dom!

Ingredients:

• Green Peas : shelled and mashed in a mixie without adding water
• Ginger and Green Chilly Paste
• Salt & Sugar
• Hing (Asafoetida)
• Kalonjee (Kalojeera)
• Flour (Maida)
• Ajwain
• Refined oil
  

Procedure:

Heat a nonstick pan and grease it with 1/2 tsp oil. Pour the greenpeas paste, salt, sugar a pinch of asafoetida and dry the mixture on high flame till it does not stick to your finger. Finally add the ginger-greenchilly paste. Flatten the mixture on a large serving dish and put inside the refrigerator. Take out the mixture after 2 hrs and make small balls from it. This is the kachuri-stuffing.
Mean while knead the flour with ajwain, salt, a pinch of asafoetida and refined oil along with water to make a soft dough. Make small balls from the dough. Put the small green stuff inside the flour ball and roll it like a puri. Deep fry the kachuris.

Serve hot with alurdom.

 

Kadai Paneer

Paneer (Cut into cubes and soaked in hot salted water for 30 minutes) 250 gms.
Carrot (sliced) 1 cup
French Beans (chopped) 1 cup
Green peas (shelled) 1 cup
Cauliflower (small florets only) 1 cup
Capsicum (chopped) 1 large
Onion (chopped) 1 large
Tomato (chopped) 1 large
Ginger-Red Chilly ( paste)  2tsp
Kasuri Methi (dry) 2tbsp
Curd 2tsp
Refined oil  4tbsp
Ghee  2tsp
Salt and Sugar to taste
Garam Masala Powder 1tsp



Boil Carrot, French Beans, Cauliflower and Green Peas in a little water by adding a pinch of salt for 2 mins only without closing the lid of the pan (to avoid over cooking) so that no extra water is left ( that will retain the food value of the vegetables). Heat Refined oil and 1 tbsp ghee and fry the Paneer cubes lightly and keep aside. Fry the Capsicum and the  boiled vegetables together in the same oil for 5 mins. Then keep them in the same platter along with Paneer. Fry Onion and Tomato together till brown and keep them aside with the Panner-Veggie mixture.
Add the Ginger-Red Chilly Paste into the oil and then add the beaten curd. Saute for 2 mins Add Garam Masala Powder and Kasuri Methi . Add Salt and a little Sugar. Now add the Paneer-Vegetable Mixture. Keep for 2 mins. Add the residual Ghee from top. 
Serve hot with roti/chapati/paratha/puri
SPECIALITY TIPS : NO EXTRA WATER IS ADDED DURING COOKING OF "KADAI PANEER"!!!AND THIS IS A "COOK N SERVE " RECIPE.

CABBAGE PAKORA

Ingredients :

Fresh Cabbage : Cut into thin strips
Gram Flour (besan)
Rice Flour : 2tbsp
Salt to taste
Green Chillies : Finely Chopped
Poppy Seeds : 2tsp
Refined oil for frying

Procedure :

Mash the cabbage slices with salt, green chillies and poppy seeds just before your refined oil is ready for frying. Sprinkle 2tsp rice flour and gram flour (BESAN) to bind the mixture.( too much besan is not needed as it makes the pakora less crispy)
Deep fry the pakoras made from the above mixture.

Serve hot as an evening snacks.

PAO BHAJI

Brinjal Bharta

Ingredients

• Brinjal
• Onion : finely chopped
• Ginger : grated 1/2tsp
• Green Chillies : finely chopped
• Fresh coriander leaves : finely chopped.
• Spring onion : finely chopped
• Capsicum : finely chopped.
• Tomato : cut into thin slices
• Salt and a little sugar.
• Lemon juice.
• Refined oil : 2tsp

Procedure

• Roast the Brinjal over a high flame of your gas burner.
• Peel off the skin and mash properly with a fork.
• Fry onion, capsicum in oil an add the mashed brinjal along with all other ingredients.
• Saute for 2 minutes.
• Sprinkle fresh coriander on top.
• Serve with Hot TAWA ROTI/CHAPATI

DAL PURI @ DININIG TABLE!!!

Flour : 500 gm
White Refined Oil
Chana Dal :1cup.
Matar Dal : 1cup
Ginger 2 inches
Red Chilly Powder: 1tsp
Dry fried jeera, dhaniya, mouri and black pepper-(coarsely powdered)
Green chillies: 6
Asafoetida (Hing) : a little
Salt and sugar to taste.
Mustard oil : 1tsp

• 

Soak the two kinds of Dal in water for at least 6 hours. Place the soaked dal in a
grinder along with ginger and green chillies and make a fine paste - be careful ! Do not add too much water. Add the Asafoetida (Hing), salt and sugar. Take a pan, grease it with mustard oil and heat it. Now put the dal paste into the heated pan and stir continuously with a spatula in medium heat till the mixture gets dried till the required consistency. Transfer the mixture to a flat metallic plate and pat it down with your palms till it forms a cake about half inch thick. Sprinkle the dry fried masala powder along with red chilly powder. Keep aside and let it stand for 10 minutes. Make small balls from the dal mashup.

In the meantime, make the dough with flour along with a pinch of Asafoetida (Hing) salt and white oil with requisite amount of water to make it very soft. Cover with a wet cloth for one hour. Make balls from the dough for the parathas and stuff each ball with the dal mashup. Roll the balls in your palm, then flatten with a rolling pin to produce the requisite circular shape. Heat the tawa and pan-fry the DALPURIS till golden brown.

Serve hot with /Alur Dum/Ghugney/Pickle

Special Rawa Dosa

Semolina (Suji) : 1 cup
Flour (Maida) : 1 cup
Rice flour : 1 cup
Urad dal : 1/2 cup
Refined oil
Salt
Mustard seeds
Curry leaves
Green Chillies (finely chopped)
Finely Chopped Carrot :1/2 cup
Finely Chopped Onion : 1/2 cup
Finely Chopped Capsicum : 1/2 cup


Soak the dal overnight and make a fine paste in a grinder -mixer. Take a large pan and mix the dal paste with rice flour, semolina and flour adding sufficient water to soak them properly. Mix them thoroughly with a bar blender. Cover the lid and keep in a hot place for at least 5 to 6 hours.This is my Special Rawa DOSA MIX.
Fry the onion, green chillies ,carrot and capsicum in 2tsp refined oil for 1 minute and pour them into the DOSA MIX. Heat 1tsp oil and allow 1tsp mustard seeds and a hand full of Curry leaves to splatter. Pour it into the prevoius DOSA MIX. Mix well and fry crispy DOSA on a nonstick pan .
Serve hot with Coconut/Mint/Corriander Chutney.

healthy crispies

Prevalent in the famous Indian monsoons are the associated diseases that ... run abound in the damp air ... viral fever, flu. cold n cough ... blah blah blah ... to help combat these and to bring back the lost appetite (read anorexia) ... here's a recipe guaranteed to become a hit in this season. Shiuli , Horsinger in Hindi ( Nyctanthes arbortristis linn) belongs to the family Oleacae, is a very common tree in India, which bears really beautiful flowers in the auutmn season, and in Bengal, is not only symbolic of, but also used in Durga Puja. In this recipe, we shall use the leaves of this plant, which are very important from the Ayurvedic perspective, since they cure anorexia, and expectorate quickly. Ingredients:

• shiuli leaves
• gram flour (besan)
• rice flour
• salt
• turmeric powder
• kalanji (kalo jeera)
• kuskus (posto)
• refined oil for frying

Procedure: Clean the shiuli leaves thoroughly and pat-dry. Make a batter, mixing gram flour and rice-flour in 2 : 1 ratio, and all other ingredients (except oil) with water, and refrigerate for 2 hrs. Heat oil, and coat each leaf with the batter and deep fry, till golden brown. Serve hot with rice and desi ghee.

Sabji Paratha

This is my son Wrahool (Subhayan's) favourite dish. This paratha is not only lipsmacking but also enriched with fibre and being loaded to the teeth with veggies, it has good nutritional value too.

Ingredients:

• vegetables (potato, carrot, beans, cauliflower) - all finely chopped
• capsicum, onion, garlic (finely chopped)
• ginger (grated)
• green chillies and coriander leaves (finely chopped)
• lemon juice
• wheat flour and normal flour (1:1 ratio for the dough)
• refined oil
• salt

Procedure:

Boil the vegetables in water, just sufficient to completely boil them, not more. Allow them to cool, then mash them with your hand. Fry the onion, the capsicum, and the garlic in 2 tsp refined oil, and then add green chillies, ginger and the mashed vegetables. Add coriander leaves and lemon juice and salt. Cook in high heat so as to make the mixture completely dry. Spread the mixture on a flat platter and allow it to cool.

In the meantime, make the dough by mixing wheat flour and the normal flour (with a pinch of salt) with water to make it very soft. Cover with a wet cloth for one hour. Make balls from the dough for the parathas and stuff each ball with the vegetable mashup. Roll the balls in your palm, then flatten with a rlling pin to produce the requisite circular shape. Heat the tawa and pan-fry till golden brown.

Serve with chutney or ketchup.

Sattu ki Puri ( Chatur Kachouri)

Ingredients:
Sattu (gram flour), Flour, Refined oil, Salt, Sugar, Ajwain, Asafoetida (hing), Ginger-green chilly paste.

Procedure:

• Knead the flour with Hing, salt, ajwain and refined oil to make a soft dough. Cover the dough with a soft, wet, cloth and keep aside.
• Knead the sattu with salt, sugar, hing, and ginger-green chilly paste along with water and then make it into small balls .
• Make small balls from the flour and stuff each of them with sattu balls. Roll it lightly and deep fry in refined oil.
• Serve hot with Alur dom with curry leaves.

Alur Dam ( Potato Special )

Ingredients:

• Potato : 250 gm ( cut into two halves)
• Fresh Curd : 100 gm.
• Fresh coconut : grated ( 1/2 cup)
• Ginger-green chilliy paste : 2tsp
• dry peanut : 4tsp
• Curry leaves : 4tsp ( stir fried in refined oil)
• Mustard seeds (1tsp ) and a few green chillies for CHAUNK
• Refined oil : 4tsp
• A pinch of Asafoetida.
• Salt to taste.
• Sugar :1tsp

Procedure:
Boil the potatoes. Peel off the skin. Beat the curd, with salt and sugar, and keep aside. Fry the grated coconut, coarsely powdered peanuts, and stir fried curry leaves in 1 tsp oil.

Heat the remaining oil and fry the potatoes in refined oil till golden brown. Add ginger, green chilly paste along with a pinch of asafoetida. Add the beaten curd. Saute for a couple of minutes. Bring to boil. Sprinkle coconut, peanut and curry leaves mixture on top. Finally allow the the mustard seeds and green chllies to splatter in 1 tsp oil and pour the CHAUNK into the potato mixture.

Serve hot with chapati/parantha/puri/roti.

Dahi vada (Doi Bada)

Ingredients:

• Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
  
• White oil : for deep frying the Vadas.
  
• Salt 
  
• Fresh Curd 
  
• Sugar
  
• Tamarind paste and jaggery : for the chutney.
  
• Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
  
• Black salt
  
• Chopped Green Chillies : for the batter
  
• Red chilly powder.
• Roasted cummin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.

Beat the fresh curd with black salt and sugar.

Make the chutney by mixing tamarind paste, jaggery and a little salt.

Fry the vadas in oil till brown. Keep aside.

Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cummin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot CHAUNK onto the DAHI-VADA mixture.

Serve as an evening snack with the tamarind-jaggery chutney.

Palak Paneer / Spinach-O-Paneer

Ingredients :

• Fresh Spinach ( Palak ) : 500gms.
• Fresh Corriander leaves : 250 gms.
• Paneer : 250 gms ( cut into small cubes )
• Garlic : 10 pods.
• Green Chillies : 7-8 pcs.
• Onion : 1 large (grated )
• Ginger Paste : 1/2 tsp
• Tomato : 1 large (grated)
• Lemon juice.
• Salt and Sugar to taste.
• White oil : 3tsp.
• Ghee : 2tsp.
• Fresh Cream (as per choice )

Procedure:
Take only the leaves of spinach and corriander and clean in running water. Then parboil the spinach lightly after adding a pinch of salt. Keep aside. Place the parboiled spinach, corriander along with garlic and green chillies in a mixer. Add salt, a pinch of sugar and a few drops of lemon juice. Run the mixer just once. This is the "green paste". Keep aside.

Marinate the paneer cubes with salt, sugar and a few drops of lemon juice for 1/2 an hour.
Heat oil and fry the paneer cubes lightly, on a low flame . Keep aside. Add grated onion, tomato and ginger paste and saute for 5 minutes. Add the "green paste" into it. Bring to boil. Add the paneer cubes and ghee. Add fresh cream on top.

Serve with roti / puri /paratha.

Dhonkar Danla (Fried Dhokla Curry)

Ingredients:

• Chana Dal :1cup.
• Matar Dal : 1cup
• Potato : cut into small pieces.
• Ginger paste: 2tsp.
• Red Chilly Powder: 1tsp
• Garlic: 8 pods
• Green chillies: 6
  
• Asafoetida (Hing) : a little
  
• Cummin seeds : 1tsp
• Bay leaf : a few
  
• Garam Masala Powder : 2tsp
• Salt and sugar to taste.
• Tomato Puree: 3tsp
• Ghee: 2tsp
• Mustard oil : 6tsp
  

Procedure:

Soak the two kinds of Dal in water for at least 6 hours. Place the soaked dal in a grinder along with garlic and green chillies and make a coarse paste -- be careful, do not too much water. Add the salt and sugar. Take a pan, grease it with a little oil and heat it. Now put the dal paste into the heated pan and stir continuously with a spatula in medium heat till the mixture gets dried till the required consistency. Transfer the mixture to a flat metallic plate and pat it down with your palms till it forms a cake about half inch thick. Keep aside and let it stand for 10 minutes. Cut the cake into small pieces and fry them till brown. These are the fried dhonka ( or dhokla)

For the gravy, heat oil and fry the potatoes. Add cummin seeds and bay leaf to splatter. Then add tomato puree, ginger paste and red chilly powder. Saute till the oil separates. Add hing, salt and sugar. Add water. Bring to boil until the potatoes are cooked. Add the fried dhokla . Close the lid. Remove from heat. Add ghee and garam masala powder on top .

Serve with roti or paratha.

Doi-Begun / Brinjal in Curd

Ingredients:

• Two medium sized brinjals : cut length wise into 8 pieces.
• Fresh curd : 100 gms.
• Mustard and green chilly paste : 2tsp.
• Salt and sugar to taste.
• Mustard oil : 4tsp
• Fresh coriander leaves and green chillies : finely chopped.
  

Procedure:
Marinate brinjal with salt. Fry the brinjals in oil on a low flame till soft . Add well beaten curd, mustard paste, salt and sugar into it. Add a little water if necessary. Bring it to boil . Add fresh, finely chopped coriander and slit green chillies on top.

Serve with roti/or rice.

Shukto

Ingredients:

• Green Papaya (sliced): 1 cup
• Drumstick (skinned and cut into small pieces ): 1 cup
• Bitter gourd (finly cut): ¼ cup
• Green banana ( cut into small pieces )
  
• Brinjal (cut into small pieces )
  
• French beans (cut into small pieces):1 cup
• Potato (cut into small pieces)
• Raddish (cut into small pieces)
• Bori ( made from Dal-paste )
• Masala paste (a) : a thick paste of 2 tsp poppy seeds, 2 tsp mustard seeds and 2 inches ginger.
• A paste of wheat flour (1tsp) and milk (2 tbsp) mixed together.
• Masala paste (b) : a coarse powder of dry fried cellery seeds, mustard seeds, fenugreek seeds, saunf and bayleaf
• Ghee : 2tbsp
• Salt and sugar
• Oil : 2tsp
  

Procedure:
Heat oil in a pan. Fry the bitter gourd till brown. Stir fry all the other vegetables. Deep fry the BORI. Keep aside the bitter gourd. Add salt and boil all the other vegetables along with the BORI. Now add the sugar, the masala paste (a) and the paste of wheat flour and milk. Boil till a medium consistency is obtained. Sprinkle fried bitter gourd on top.
Heat ghee. Add the dry fried, coarsely powdered, masala (b).
Serve with rice as a starter.