Paneer kofta masala gravy

Ingredients:

Masala:

1/2 cup Butter

1 spoon Ginger garlic paste

1/2 spoon Jeera

2 Elachi

2 Clove

2 Chakke

1/4 cup Kaju (Cashew)

1 cup Onion paste

Salt

1 spoon Red chilly powder

1/4 teaspoon Turmeric powder

1 spoon Garam masala

2 cup Tomato puree

1 cup Milk

1 spoon Lemon juice

Coriander leaves

Kofta:

3 Medium Potato

1 cup Grated Panner

Salt

1 cup Corn flour

1/4cup Coriander

1 spoon Pepper powder

Oil for Deep frying

Method:

Kofta:

1. Boil Smash Potato

2. Remove the skin of potato.

3. Smash potato. Add into mixing bowl.

4. Add grated Panner

5. Add Salt

6. Add Corn flour

7. Add chopped Coriander leaves.

8. Add Pepper powder

9. Mix well.

10. Take small portion of mixture and make balls.

11. Meanwhile heat oil in frying pan.

12. Deep fry kofta balls in oil till it become golden brown.

Masala:

1. Melt butter in pan

2. Add Ginger garlic paste. Fry till raw smell goes off.

3. Add Jeera

4. Add Elachi, Clove and Chakke.

5. Add Cashew. Fry for 30 sec in low flame.

6. Add Onion paste. Fry till raw smell goes off.

7. Add Salt, Red chilly powder, Turmeric powder and Garam masala.

8. Add Tomato puree. Fry till oil extract.

9. Add Milk. Cook for 2 min

10. Add Kofta. Close lid and cook for 2 min in low flame.

11. Add Lemon juice and Coriander leaves

12. Close lid and cook for 3 min in medium flame.

Punjabi Kaju Malai Masala gravy

Ingredients:

4-5 spoon Oil

2 Onion

2 Tomato

2 spoon Red chilly powder

1 spoon Garam Masala

1/4spoon Asafoetida (Hingu)

3/4Cup Fresh Cream

1/4 cup Cashew (Kaju)

Salt

Coriander Leaves

Method:

Heat Oil in pan.

Add Cashew and fry in low flame till it become light golden brown. Transfer to plate.

For same pan Add chopped Onion fry till onion become transparent.

Add chopped tomato. Fry till tomato become smashy.

Add red chilly powder, garam masala and hingu. Mix well. Cook for 2 min in medium flame.

Add fresh cream in middle of pan. Leave for 20-30 sec without stirring. After 30 sec mix gently.

When oil start extracting add salt and coriander leaves. Mix well and turn off stove.

Add fried Cashew and mix just before serving.

Note:

Don’t cook for more time after adding fresh cream.

Punjabi Capsicum Malai Masala

Ingredients:

4-5 spoon Oil

2 Onion

2 Tomato

1 cup Capsicum

2 spoon Red chilly powder

1 spoon Garam Masala

1/4spoon Asafoetida (Hingu)

3/4Cup Fresh Cream

Salt

Coriander Leaves

Method:

Heat Oil in pan.

Add chopped Onion fry till onion become transparent

Add tomato. Fry till tomato become smashy

Add chopped capsicum and toss it.

Add red chilly powder, garam masala and hingu. Mix well. Cook for 2 min in medium flame.

Add fresh cream in middle of pan. Leave for 20-30 sec without stirring. After 30 sec mix gently.

When oil start extracting add salt and coriander leaves. Mix well and turn off stove.

Note:

Don’t cook for more time after adding fresh cream.

Instead of capsicum can be deep fried and added for crispy.

Punjabi Malai Masala gravy

Ingredients:

4-5 spoon Oil

2 Onion

2 Tomato

2 spoon Red chilly powder

1 spoon Garam Masala

1/4spoon Asafoetida(Hingu)

3/4Cup Fresh Cream

Salt

Coriander Leaves

Method:

1. Heat Oil in pan.

2. Add chopped Onion fry till onion become transparent.

3. Add chopped tomato. Fry till tomato become smashy.

4. Add red chilly powder, garam masala and hingu. Mix well. Cook for 2 min in medium flame.

5. Add fresh cream in middle of pan. Leave for 20-30 sec without stirring. After 30 sec mix gently.

6. When oil start extracting add salt and coriander leaves. Mix well and turn off stove.

Note:

Don’t cook for more time after adding fresh cream.

Jamoon Mix Burfi

Ingredients:

1 cup Dry coconut powder (Kobari powder)

1 cup Jamoon Mix

1 cup Milk

1 cup Ghee

3 cup sugar

Saffron dissolved in 2 spoon milk

1 spoon Elachi powder

Dry fruits (Almond / Cashew / Pista)

Method:

11.       Place Non stick Pan on stove

22.       Add Dry coconut powder (kobari powder)

33.       Add Jamoon Mix

44.       Heat with constant stirring for 2 min in low flame.

55.       Add Milk with stirring so that lumps will not be formed.

66.       Add Ghee and sugar

77.       Add Saffron dissolved in milk

88.       Keep stirring in low flame till the mixture start leaving pan.

99.       Now transfer to the Ghee smeared plate.

110.   Sprinkle elachi powder and cut into pieces.

111.   Decorate with dry fruits like almond, cashew, pista.

Vegetable Dragon Pakoda

Ingredients:

1 cup Long thin cut Cabbage

1 cup Long thin cut Carrot

1 cup Long thin cut Capsicum

1 cup Long thin cut Onion

1 spoon Green chilly paste

1 spoon Ginger Garlic paste

1 teaspoon Dania powder (Coriander powder)

1 teaspoon Omkalu powder

15-20 Curry leaves

1 spoon Lemon juice

Salt

1/4cup Rice flour

1 cup Kadle hittu

Oil for deep frying

Method:

11.       Add Cabbage, carrot, capsicum, onion into mixing bowl.

22.       Add green chilly paste, ginger garlic paste.

33.       Add coriander powder and omkalu powder.

44.       Add chopped curry Leaves

55.       Add Lemon juice

66.       Add salt according to your taste.

77.       Mix well.

88.       Add Rice flour and kadle hittu.

99.       Mix well.

110.   Meanwhile Heat oil in pan.

111.    Now make small balls of mixture and flatten n circular shape.

112.   Place the flatten balls into oil.

113.   Deep fry till it become golden brown.

Note:

1.       Serve with Pudina chutney and tomato sauce

2.       Donot use water for mixing. Water in vegetable is enough.

Sorekayi Cutlet:

Ingredient:

1 cup grated Sorekayi (Bottle gourd)

1 cup Onion

1 spoon Green chilly paste

Salt

1 spoon Garam Masala

1 spoon Red chilly powder

1 cup Corn flour

Oil for shallow fry

Method:

11       Add grated sorekayi, onion green chilly paste, garam masala, red chilly powder into mixing bowl.

22      Mix well.

33       Add corn flour and salt and mix well.

44.       Make small balls of mixture and flatten it make desired shape.

55.       Heat non stick pan.

66.       Place the cutlet on pan. Shallow fry till it become golden brown.

Sweet corn Paysa (Sweet corn Kheer)

Ingredients:

1 cup Sweet corn

1 cup grated coconut

1 cup Sugar

1 cup Water

1/2cup Milk

2 Elachi

2 Clove

Method:

11. Bring water to boil in pan. Add sweet corn and close lid. Cook for 5 min.

22. Meanwhile make paste of coconut, sugar, elachi and clove.

33. Drain the excess water in sweetcorn using colander.

44. Make paste of 1/2cup boiled sweetcorn.

55. For the remaining sweetcorn add coconut paste, milk and sweet corn paste.

66. Boil for 5 min in low flame with constant stirring.

77.Transfer to serving bowl

Kala jamoon

Ingredient:

Jamoon:
100gm grated Paneer
2 teaspoon Maida (All purpose flour)

100 gm sweetless Kova/Khoa/Khoya

1/4 cup Diamond Sugar
1 spoon Fresh curd

1 teaspoon bakng powder

1 teaspoon powder sugar
Elach powder
1/4 cup almond piece

2 cup Ghee for deep frying
1/2 cup dry Coconut powder

Sugar syrup

1 cup sugar

1 cup water

Kesari (saffron)

Method:
Sugar syrup:
1. Add water and sugar into pan.
2. Heat in low flame.
3. Keep stirring to make sugar syrup.
4. Turn off stove.
5. Add Kesari.

Jamoon:
1. Add paneer, kova, maida, baking powder and powder sugar. Mix well

2. Add fresh curd for binding. Mix well to make smooth dough.

3. Take small portion of dough. Make small balls and flatten it to make circular plate.
4. Place diamond sugar, pinch of elachi powder and almond. Make balls.

5. Melt  ghee in kadai. 

6. Deep fry Jamoon in ghee,  fry till jamoon become dark brown.

7. Transfer to sugar syrup. Soak jamoon for 10 min.

8. Take out jamoon from sugar syrup and roll in coconut powder.

Mushroom Garlic gravy

Ingredients:

1 bowl Mushroom

Oil for deep frying

1/4 cup Spring onion

Gravy:

10-15 Red chilly

1 medium onion

2 Garlic

2 spoon Red chilly sauce

2 spoon tomato sauce

Salt

1/2 cup Water

4-5 spoon Oil

Batter:

1/4 cup Rice flour

1/4 cup Maida(All purpose flour)

1/2 cup Water

salt

Method:

Batter:

1. Add rice flour and all purpose flour n mixing bowl.

2. Add 1/2 spoon Salt.

3. Add water and mix well to make thin batter just to make thin coat on mushroom. 

Gravy:

1. Boil 10-15 red chilly in water. 

2. remove the excess water. 

3. Add red chilly into grinder jar. Make fine paste transfer to bowl.

4. Heat oil in pan.

5. Add finely chopped garlic. fry well till t become light brown.

6. Add finely chopped onion. Fry well 

7. Add red chilly paste

8. Add red chilly sauce

9. Add tomato sauce

10. Add salt

11. Cook well till it become dry gravy. Gravy is ready.

12. Now Heat the remaining oil in pan.

13. Dip mushroom in batter and deep fry in oil.

14.  Add fried mushroom into gravy and toss well.

15. Add spring onion and toss well. Transfer to serving bowl.

Navane Cutlet ( Foxtail Millet Cutlet)

Ingredients:
1 cup Foxtail millet (Navane)
1/4 cup grated carrot
1/4 cup chopped onion
1/4 cup almond, cashew, groundnut
1/4 cup Cabbage
1 boiled Potato
1 spoon Garam Masala
1 spoon Red chilly powder
Salt
1 spoon Lemon Juice
1/4 cup Water
1/4 cup Sesame seed

Method:
1. Dry roast millet and make powder. Transfer to mixing bowl
1. Add carrot beans
3. Add onion green chilly paste
4. Add almond, cashew and ground nut
5. Add cabbage
6. Add boiled and smashed potato
7. Mix well
8. Add Garam masala
9. Add red chilly powder.
10. Add Salt according to taste
11. Add Lemon juice
12. Add little water and make dough
13. Make small balls and flatten it
14. Dip in sesame seed
15. Place on heated non stick pan
16. cook in low flame
17. Transfer to serving plate. 

Gobi Garlic (Cauliflower Garlic) gravy/sabji

Ingredients:

1 bowl Gobi (Cauliflower)

Oil for deep frying

1/4 cup Spring onion

Gravy:

10-15 Red chilly

1 medium onion

2 Garlic

2 spoon Red chilly sauce

2 spoon tomato sauce

Salt

1/2 cup Water

4-5 spoon Oil

Batter:

1/4 cup Rice flour

1/4 cup Maida(All purpose flour)

1/2 cup Water

salt

Method:

Batter:

1. Add rice flour and all purpose flour n mixing bowl.

2. Add 1/2 spoon Salt.

3. Add water and mix well to make thin batter just to make thin coat on gobi. 

Gravy:

1. Boil 10-15 red chilly in water. 

2. remove the excess water. 

3. Add red chilly into grinder jar. Make fine paste transfer to bowl.

4. Heat oil in pan.

5. Add finely chopped garlic. fry well till t become light brown.

6. Add finely chopped onion. Fry well 

7. Add red chilly paste

8. Add red chilly sauce

9. Add tomato sauce

10. Add salt

11. Cook well till it become dry gravy. Gravy is ready.

12. Now Heat the remaining oil in pan.

13. Dip gobi in batter and deep fry in oil.

14.  Add fried gobi into gravy and toss well.

15. Add spring onion and toss well. Transfer to serving bowl.

Tofu - Neer Dosa | Tofu rice pancake

Ingredients:

2 cups raw rice

1/2 cup of tofu (any variety soft, firm, extra firm)

salt to taste

1/2 tsp jeera

2 cup Water

Method:

11. Wash and soak rice for 2 hours.

22. Drain the water.

33. Grind soaked rice with tofu to a fine paste by adding little water. Transfer to bowl.

44.  Add jeera seeds to batter(optional).

55. Add water to make the batter thinner than the normal dosa batter.

66. Meanwhile heat tava, apply oil and splash 1 ladle of batter on the tava to form a dosa. Cover it and leave it for 2 minutes so that it is cooked on both side and turn it over on the tava carefully.

Note:

11. The batter should not be spread with the ladle on the tava like other dosas.

Sweet corn – Paneer cutlet

Ingredients:

1 cup boiled Potato

1/2 cup grated Paneer

1/2 cup Sweet corn

1/2 cup chopped Onion

2 spoon Green chilly paste

2 spoon Red chilly powder

1/4 cup Coriander Leaves

1 spoon Garam Masala

1/4 cup Beans

1/4 cup Bread crumps

Salt

Oil for shallow frying

Method:

1. In pan, fry onion

2. Add beans and sweet corn. Fry till raw smell goes off.

3. Allow it to cool.

4. Meanwhile n mixing bowl, add boiled smashed potato, grated paneer, red chilly powder, garam masala. Mix well.

5. Now add cooled down sweet corn.

6. Add salt according to your taste.

7. Finally add bread crumps.

8. Mix well. Make small balls and flatten it.

9. Heat non stick pan. Spread little oil.

10. Place the cutlet and fry both side till it become golden brown.

Kobari Bajji sambar | ಕೊಬ್ಬರಿ ಬಜ್ಜಿ ಸಾರು | Dry coconut sambar | Instant kobari sambar |

Ingredients:

Sambar:
1 medium size Onion
1 spoon Red chilly powder
1 tea spoon Turmeric powder
4-5 spoon oil
Coriander leaves
Curry leaves
1 cup Water
Salt

Masala:
1 Cup Grated Dry coconut (Copra / Kobari)
1 medium size Onion
2 Garlic clove 
little Tamarind
1 teaspoon Poppy seed(Gasagase)
1 spoon Jeera
1/4 cup Water

Method:

Masala:
1. Dry roast onion and garlic. Till they become little golden brown.
2. In mixer make fine paste of onion, garlic, poppy seed, jeera, tamarind  and little water.
3. Add the grated kobari and water to mixer. 

4. Grind it coarsely or fine paste according to your taste.

Sambar:

1. Heat oil in pan. Crackle mustard seed.

2. Add chopped onion and curry leaves. Cook for 5 min till Onion become translucent.

3. Add grinded masala and water. Cook for 3-4 min with constant stiring.

4. Add red chilly powder and turmeric powder.

5. Add salt according to your taste.

6. Turn off the stove. Garnish with chopped coriander leaves.