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.