Crispy Fried Vegetables - Restaurant Style

Ingredients

• Choice of vegetables
• Cauliflower, Broccoli, Carrot, Corns, Baby corns, Beans, Bell Peppers, Capsicum, Mushrooms - half a cup each
• Maida 1 cup
• Corn flour 1/2 cup
• Ginger garlic paste
• Pepper
• Soy sauce according to flavour
• Vinegar
• Red chilli powder as per your spicy level
• Salt to taste
• 3-4 cloves chopped garlic
• Green onions finely chopped with leaves
• Tomato ketchup 2-3 TSP
• Oil for deep frying

Method

1. Blanche all the vegetables for 5 mins then drain and keep aside and let it cool down.
   
2. In a big bowl mix maida, corn flour, salt, pepper, Ginger garlic paste lil soy sauce, mix well all the ingredients.
   
3. Gradually add water and make lil sticky consistency that can easily coat all the veggies well.
4. Heat oil in a wok and make it to medium flame, now start adding veggies dipped in the batter and put in wok spreding evenly so that it will not stick to each other. Don't worry if it sticks as it will separate on second frying.
5. Once it seems the batter is lil stick on veggies and still white, take them out on a kitchen tissue.
6. Once all veggies are fried once, put the oil on high flame and fry veggies second time on high flame untill it becomes golden brown and crispy. Now keep aside.
7. Now in a wok take 2-3 TSP oil an saute finely chopped green onions and chopped garlic, now add soy sauce, Tomato ketchup and chilli sauce as per taste, mix all veggies in this mix and toss well
8. Take out in serving tray and garnish with sesame seeds and chopped onions leaves.

Bon appetite!

Veg Galouti Kebab

Ingredients

• 1 Cup Chana Dal Soaked (8 hours)
• 3/4 Cup Soya Granules
• 1/2 Cup Breadcrumbs
• Chopped Ginger 1 inch piece
• Fresh Corriander chopped finely
• Fresh Mint  chopped finely
• Green Chillies 2 or more
• Salt to taste
• 3-4 Clove
• 1 spoon corriander seeds
• 6-7 Green Cardamom
• 2 sticks Cinnemon 1 inch long
• Mace 1 piece (optional)
• 1 Large Onion Finely Chopped
• 1 Tsp ginger garlic paste
• 1 Lemon
• Oil to cook

Method

1. Drain soaked dal add little salt and pressure cook with very little water 1-2 whistle, remove access water.
2. Boil water and put soya granules with little salt for about 3-4 minutes, then drain and keep aside.
3. Take all whole spices in a pan and dry roast for about a minute or two, then grind them to fine powder after cooling down.
4. Take 2 tsp oil in a pan add chopped green chillies, onion and cook until it turns golden in color, then add ginger garlic paste and cook until raw smell goes away.
5. Add cooked dal to the pan and cook for 3-5 minutes then add soya granules and keep stirring for about couple of minutes more.
   
6. Cool down the mix then grind in a grinder to a fine paste.
7. Add chopped corriander, mint, ginger, green chillies and spices powder then mix well, squeze lemon to it.
8. Add salt to taste.
9. Add breadcrumbs spoon by spoon and keep mixing (Note: dont add all at once as it may make the mix completly dry) it should be semi tight dough.
10. Apply some oil in hands and take small portion of mix roll it to small kebab shape by pressing gently as it should not crack at boundries
11. Keep the kebab's in refridgerator for about half and hour, then put kebab on non stick pan cook with very little oil. Too much oil can splutter the kebabs.
12. Enjoy delicious kebabs with fresh mint chutney.

Nutty Crunchy Healthy Salad Bowl

A very nutritious tasty nutty Bowl of health

Serves (2 - 3)
Ingredients

Cucumbers 2 thinly sliced lengh wise
Beetroot 1 thinly sliced lengh wise
Capsicum 1 thinly sliced lengh wise
Tomato 2 thinly sliced lengh wise
Lettuce (optional) 1 cup thinly sliced
Carrot 2 thinly sliced lengh wise
Cottage cheese 100 grams slightly roasted with Indian spices and just a little oil

For dressing
Peanuts freshly roasted coursly crushed
Fresh Corriender chopped handful
Vinegret 2-3 tbsp

Preparation
Mix all the slices veggies in a big bowl and toss it well to mix evenly, add corriender

Add vinegret and mix well. If like bit tangy add bit of lemon juice or zest.

Now serve into plate and top with roasted peanuts and soaked almonds sliced (optional)

Enjoy

Tandoori Dahi Ke Shole (Dahi Ke Kebab)

Serving (2-3)

Ingredients
Hung Curd 2 cups (1 cup ~ 200 ml)
Ginger finely chopped 2 tsp
Onion 2 medium finely chopped
Fresh Corriander finely chopped
Fresh Mint finely chopped
Green Chillies finely chopped 2-3
Oil 2 tsp
Butter 2 tsp (For tandoori option)
Chat masala
Oil for frying (optional)
Bread Crumbs of 3 breads (make of white bread)
Salt to taste

How To Make batter
Take 2 tsp oil in a pan, add onion to it once it is little hot. Saute onion till it turs translucent then add finely chopped ginger and green chillies to it.

Continue to cook onion till it turns light golden brown. Then turn off the gas and add fresh corriender and mint leaves (finely chopped). Let the mixture cool down.

Now add this onion mixture to the hung curd and mix with the help of a folk or hand. Mix it well.

Now add bread curbs one tbsp at a time and keep mixing so that it will not form uneven lumps. Keep mixing till the batter turns to slightly soft dough as compared to chapati dough.

Do not over mix the bread crumbs else the kebabs will become too dry.

Now take some oil in your hands and small portion of the mix and make it to round balls, then press it gently so as the sides will not crack.

Make the kebabs of all the dough mixture and keep aside.

The Conventional Way of Making Dahi ke Kebab is by Frying

Simply take oil into the pan for deep frying and fry the kebabs till golden brown. Serve with onion rings and fresh green chutney.

The Twisted Way

Place the kebabs on a griddle (Coal one is the best to have a smoky flavour to kebab), you may also use gas tandoor or electric tandoor. Keep basting with melted butter to have a crispy crust.

Keep turning the kebabs frequently to avoid burning.

Serve with fresh green chutney and onion rings.

You may also cook the kebabs in air fryer 

Paneer Tikka Makhani Masala

Servings (4-6)

Ingredients

Paneer Tikka

Cottage Cheese (Paneer) - 500gms

Capsicum Diced 1 Cup

Onion Diced 1 Cup

Tomato Diced 1 Cup (Deseeded)

Think Curd (preferably hung curd min 2 hrs) 1 Cup

Tikka Masala (If not available use Garam Masala)

Red Chilli Powder  1Tsp

Kasuri methi 2Tsp crushed

Oil or Butter 1/2 cup

Salt to taste (Tikka masala ususally have salt)

Gravy

3 Medium Size Onion sliced or finely chopped

3 Tomatoes pureed + 3/4 pack of Kissan puree

1 inch ginger chopped

8-10 garlic cloves chopped

1 inch cinnamon

4 green cardamom

1 bay leaf

1 black cardamom

1 mace

4 cloves

2 tsp corriender powder

1 tsp red chilli powder (Kashmiri non spicy)

1 tsp turmeric powder

2 tsp garam masala

1 tsp sugar (optional)

1 cup fresh cream whisked

2 tbsp butter

1/2 cup whisked curd

2tbsp oil

1 tsp ghee

fresh corriender

Kasuri methi roasted on tawa 2 tsp

Preparation

For Tikka

Mix all the ingredients and coat well on cottage cheese and other vegitables keep aside for 2-3 hours.

Place the Cottage Cheese and vegitables in skewers and roast on all side (gas tandoor, air fryer, electric tandoor or barbeque) 

Keep aside once done.

For Gravy

Take half the oil and butter in a heavy bottom pan and add all the whole spices once it start to crackle add onion and cook it till golden brown properly (not half brown half white) ususally takes 15-20 mins on low flame.

While cooking onion on half done add garlic and ginger and keep stirring.

once the onion are golden brown take it out of pan and let it cool down, then blend it to fine paste (add soaked cashew as well if you want more richness to gravy optional). 

Put the onion paste back to the pan in remaning oil and start cooking on low flame, once some oil starts separating add fresh tomato puree and cook for 5 mins on medium flame.

Now add all the powdered spices (turmeric, garam masala, red chilli, corriender powder...) cook for another 1 min than add kissan tomato puree and cook for another 4-5 mins until oil starts separating, keep flame low and add 1/2 cup whisked curd and keep stirring while adding so that it will not leave water.

once it is mixed well cook for another 4-5 mins on low flame. Now turn off the flame and add fresh cream and keep stirring to make it mix thoroughly.

Now add the paneer tikka made as step one into the gravy and add the roased crushed kasuri methi to the dish and add fresh corriender and some ginger juliens.

To add smoky flavour if not using charcoal grill for paneer tikka

Put a piece of coal on gas flame until it is red hot. Take a piece of foil and make it as a cup. Put the burning coal in foil and place it in center of the utencil you are using and put some ghee on it and cover the lid for couple of mins.

now enjoy.

Winter's Treat With Sarson Da Saag Te Makki Di Roti

About

Sarson Da Saag (Sarson ka saag, in Hindi, Urdu) is a popular curry in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices.

It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter (unprocessed white) or more traditionally with ghee (clarified butter).

Serves 4 (Punjabi Style)

Ingredients

• For Saag:

• 1 bunch spinach washed and chopped coarsely (approx 500 gms)
• 1 bunch mustard greens washed and chopped coarsely (approx 500 gms) 
• 1 small bunch of Chenopodium album (bathua) leaves (optional) (approx 100 gms) 
• 1 medium turnip (shaljum) (optional) cut into pieces 
• 2 green chillies 
• 2 tbsp grated ginger (or paste) and some ginger jullienes for garnishing 
• 2 tbsp grated garlic (or paste) 
• Tomato Puree 100 gms (optional) 
• Salt to taste 
• 2-3 tbsps ghee (clarified butter) 
• 1 large onion finely chopped (Optional) 
• 1 tsp cumin powder 
• 2 tbsp makki ka aata for saag preparation.
• For Makki Ki Roti:

• Makki Ka Aata 
• 1 Raddish (Mooli Grated) 
• Warm water to kneed it to dough

Preparation:

·  Mix the mustard, spinach, bathua, turnip (shaljum) and salt to taste and boil in 1 cup of water till cooked (in open pan) or pressure cook. 

·  Mash the mix well with churn (madhani) to make a course paste. Add some makki ka aata and mix well again. 

·  In another pan, heat the ghee on a medium flame. When hot add the chopped onion and fry till golden brown. Add grated ginger and garlic and fry for some more time till it start leaving oil. 

·  Add the course paste of mustard with the prepared masala and mix well and cook it untill water is reduced and saag becomes thick. 

·  Garnish with a dollop of butter or ghee.

Makki Di Roti:

Add salt to the Makki flour and water drained grated raddish. Knead into a dough  by
adding warm water. Take small amount of dough round it to Roti between your palms,

or make rotis by patting on a flat surface like using aluminium foil with some buttering,
make sure that the Roti is not too thin or thick.Cook on a hot griddle brushing oil on

both sides.Top with a spoonful of butter. 

For variation try adding fresh green Methi (fenugreek) leaves and chopped green chillies
to the Makki dough. It tastes even better.

Ghee Shakkar:

Heat some ghee add powdered jaggery (gud) heat well and serve along with Sarson da

saag and makki di roti.

Master Chef Choice: Mehfil-e-Gosht

About Mehfil-e-Gosht

This recipe is solely my own creation for the Amul Master Chef India 2. The recipe is lamb chops cooked in indian spiced gravy of my choice and served with four flavored rice or can be served with roomali roti. This recipe is the best candidate to cheer up your mood and give you a feel of a royal Mughal Emperor. So lets not waste time... here we go...

INGREDIENTS

Mutton (Lamb) Chops    -     750 gms
Raw Papaya Paste         -     one cup or (200 gms)
Black Cardamom           -     2 no.
Cinnamon                      -     1 1/2 inch stick
Cloves                           -     6-7 no.
Cardamom                    -      5-6 no.
Black Pepper                -      8-10 no.
Ginger                           -      1 1/2 inch piece.
Garlic cloves                 -      10 -12
Thick Hung Curd           -     1 cup (250 gms)
Red Chilly Powder (Kashmiri Mirch) - 2 tbsp
Onions Sliced                -     3-4 (medium size) no.
Tomato puree (Optional) -   100 gms
Pure Ghee                     -     1 cup
Mace                            -     1 inch piece
Salt                               -     to taste
Coriander                     -     to garnish

METHOD

• Wash mutton chops thoroughly then pat dry.
• Rub mutton chops with raw papaya paste properly and cover the dish with cling film or aluminium foil and keep in refrigerator for 2 - 3 hrs.
• Prepare the marinade - course ground all the whole spices (except mace)  and put them in a bowl add hung curd, add ginger and garlic made to paste (use fresh paste), red chilly powder and salt and mix well.
• After 2-3 hours take out mutton from refrigerator and remove excess papaya paste from it (clean it as much possible).
• Mix the mutton chops with prepared marinade (marinade should be thick enough). Rub the marinade well on each mutton chops then keep them covered (as earlier) in refrigerator overnight.
• In a thick bottom pan or deep dish take the pure ghee, and add marinated mutton chops to it and fry them till it looks reddish brown in color. Take them out and keep aside.
• To make gravy use the same ghee as used for frying mutton and add sliced onions to it, saute them till it becomes golden brown in color.
• Add mutton chops to it with all cooked marinade and some water (if adding tomato puree first cook it for couple of minutes with onion till it start leaving oil) then cover the pan and let mutton cook.
• Adjust the salt in gravy balancing with already added to marinade.
• Once mutton chops becomes tender reduce the water by making flame on high for 5-7 mins or to make gravy thick as desired.
• Garnish with coriander and sliced ginger (optional).

Quick recipe for making four flavored rice.

• Take quantity of basmati rice you want to cook. Wash them and soak them in some water for 30 mins.
• Making choice of flavors
• Coriander and Mint Rice
• Take finely chopped mint leaves and fresh coriander leaves mix them well and cook the rice with them, adding salt to taste.
• Saffron Rice
• Take some amount of saffron and add it to little warm milk and keep aside for couple of hours. Cook rice with saffron mix and salt to taste.
• Tomato Rice
• Take tomato puree and some orange juice and cook the rice in it to have tomato tangy flavor.
• Whole Spiced Rice
• Take whole jeera (cumin), black cardamom 1, cardamom 2, cloves 4, black pepper whole 7-8, cinnamon stick 1/2 inch, cook rice by saute the whole spices first and then rice in them.

You can even have flavor of your choice and then you can serve the mutton chops with placed four different colored and flavored rice.