Gulab Jamun
Ingredients
Egg - ½
Khoya - 250 gm
Sugar - 2 cup
Water as required
Kewra as required
Clarified butter as required
Plain flour - 1 tbsp
Semolina (suji) - 1 tbsp
Baking powder - 1/2 tsp
Oil for frying
Method of Cooking
- Cook sugar in a pan with enough water for a syrup to form.
- Beat egg and add khoya and semolina to it.
- Mix together using your hands.
- Knead the mixture with baking powder and clarified butter.
- Make small balls.
- Heat oil for deep frying.
- Fry the balls till golden in colour.
- Dip the balls in sugar syrup and serve hot.
Malai kofta - Tasty Traditional Recipes
INGREDIENTS
Paneer,grated 1 Cup
Potatoes 4
Bread crumbs 3 tblsp
Garam masala 1/4 tsp
Chat masala 1/4 tsp
Pepper powder 1/4 tsp
Salt As needed
Chopped coriander leaves 2 tbslp
Oil For deep frying
Ingredients For Gravy
Tomato puree 1 cup, from 3-4 tomatoes
Oil/Ghee 1 tblsp
Jeera/Cumin seed 1 tsp
Cinnamon 1 small piece
Cardamom 1
Clove 1
Ginger chopped 2 tsp
Garam masala Powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 & 1/2 tsp
Turmeric powder 1/8 tsp
Salt As needed
Coriander leaves,chopped 2 tbslp
Milk 1/2 cup
Cream 1/2 cup
Method
Pressure cook potato for 3 whistle with little water. Drain, cool, peel and mash it.1-mash
Boil water and immerse paneer cubes in it until its soft. Drain, cool and crumble it. 2-paneer
I did it in my mixer by running it once. You can do with your hands as well. If using block paneer, thaw it and grate it in a fine grater. Mix all the ingredients needed for kofta in the ingredients table.3-mix
Form it to a dough. Make small equal sized balls out of it.4-roll
Arrange everything in a plate and heat oil meanwhile. Deep fry in oil in medium flame in batches.5-fry
Cook until golden in colour. Turn occasionally in between to ensure even browning and cooking. Drain in a paper towel.6-drain
For gravy, I ground 3 large tomatoes to get 1 cup puree. Depending on the size of the tomatoes adjust the number of tomatoes using.7-grind
Heat a pan with oil and temper with the whole garam masala followed by jeera. Add chopped ginger and just give it a fry. Add the pureed tomato.8-add
Add the garam masala powder, red chilli powder, turmeric, salt and coriander powder. Mix and cook covered in medium flame with a lid as it will splutter a lot.9-masala
Mix in between to avoid burning. Once water evaporates, you can continue cooking without lid. Add more oil if need and fry.Once oil oozes out and masala becomes thick, add milk little by little and mix in low flame.10-fry
Do not add all at once, keep stirring and add little by little. Lastly add cream also same way little by little. Never let the gravy boil on high flame at any point as it would lead to curdling.11-cream
Lastly add coriander leaves and koftas. Do not mix. Let it be as such.12-garnish
Notes
Do not over cook potatoes as it will retain water and koftas will be too soft to handle.
If you do not have bread crumbs, you can use fresh bread slices crumbled in a mixer too.
If no bread crumbs or bread is available, add 1 tblsp maida or corn flour as binding agent.
Add koftas a little while before serving.
Do not let the gravy boil in high flame after adding milk and cream as it will lead to curdling of the gravy. Also do not add all at once, add little by little stirring.
You can add kasuri methi while frying the puree for extra flavor.
Tasty Traditional Recipes
Mutter paneer masala - Tasty Traditional Recipes
Ingredients
Paneer, cubed(frozen) - 1 cup
Peas, frozen - 3/4 cup
Tomatoes - 2 nos.
Curd - 1/4 cup
Green chillies - 3 nos.
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Dhaniya powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves For garnishing
Lemon juice - 1 tsp
Oil / Ghee - 2 tblsp
Salt As needed
To Fry and grind to paste
Onion,sliced -2 nos.
Cinnamon -1 inch
Elachi/cardamom -1 no.
cloves -1 no.
Jeera/cumin seeds -1 tsp
Pepper -10 nos
Oil -1 tsp
Method:
Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .
fry
Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.
fry,grind
Microwave the peas for 2-3 minutes in high in a micorwave safe bowl. Stir in between for even cooking. Set aside.
peas,microwave
Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually dont fry the paneer,just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying.
fry paneer
Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.
Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.
Add the cooked peas. Add the well beaten curd and mix well.
add curd
Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
add paneer
Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well.
Notes
Do not over fry the masala powders which will turn the gravy bitter.
adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!
Tasty Traditional Recipes
Shahi Paneer - Tasty Traditional RecipesIngredients
Paneer, cubed(frozen) - 1 cup
Peas, frozen - 3/4 cup
Tomatoes - 2 nos.
Curd - 1/4 cup
Green chillies - 3 nos.
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Dhaniya powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves For garnishing
Lemon juice - 1 tsp
Oil / Ghee - 2 tblsp
Salt As needed
To Fry and grind to paste
Onion,sliced -2 nos.
Cinnamon -1 inch
Elachi/cardamom -1 no.
cloves -1 no.
Jeera/cumin seeds -1 tsp
Pepper -10 nos
Oil -1 tsp
Method:
Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .
fry
Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.
fry,grind
Microwave the peas for 2-3 minutes in high in a micorwave safe bowl. Stir in between for even cooking. Set aside.
peas,microwave
Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually dont fry the paneer,just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying.
fry paneer
Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.
Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.
Add the cooked peas. Add the well beaten curd and mix well.
add curd
Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
add paneer
Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well.
Notes
Do not over fry the masala powders which will turn the gravy bitter.
adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!
Tasty Traditional Recipes
Pound bar of paneer - 1
Almonds - 15
Cashew nuts (raw unsalted) - 15
Tablespoon poppy seeds (optional) -1
Cup plain yogurt - ½
Cups whole milk - 2
Medium size onions -2
Tablespoon minced garlic - 2
Tablespoon fresh grated ginger -1
Medium green chilies or to your taste - 2
Teaspoons coriander powder - 2
Teaspoon garam masala -½
Tablespoons cream (optional) - 3
Teaspoon salt or to your taste -1
Tablespoons vegetable oil - 3
Tablespoon grated paneer (optional) -1
Tablespoon sliced almonds - 1
Method:
1. Soak the almonds, cashews and poppy seeds for an hour then peel the almond skin.
2. If using store bought paneer, soak the bar of paneer in bowl fill of hot water for15 to 20 minutes. Soaking in the water make the paneer soft.
3. Slice the paneer into 1” long 1” wide and ¼ “thick cubes or the preferred size and shape.
4. Heat 1 tablespoon of oil in a nonstick frying pan. Spread the paneer cubes onthe frying pan and sauté but do not brown them, ensure to take them out before paneer cubes turn brown. Sautéing seals the paneer and it helps in preventing the paneer from crumbling in the gravy. Keep the sautéed paneer aside.
5. Place the soaked almonds and cashew nuts and yogurt in a blender and grind them into a paste, add some water for grinding if needed. Keep the paste aside.
6. In the same blender add onions, garlic, ginger and green chilies and grind them to a coarse paste.
7. On the high heat in the same frying pan paneer was sautéed add 2 tablespoon of oil, onions and garlic paste and sauté them while periodically stirring.Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.
8. Once all the water evaporated fry the onions for 5 to 6 minutes or until they become translucent. Add coriander powder and fry for few minutes, you will start seeing the oil in the pan, but do not brown the onions.
9. Add almonds, cashews and poppy seeds paste into fried onions and mix and cook for 5 minutes. Keep the heat low.
10. Once all the moisture dries up and you start seeing the oil it means onion
11. Add milk and stir continuously for 5 minutes or until all the lumps of paste dissolve and milk start boiling, cover the pan with the lid and let it cook on low heat for at least ½ hour, while stirring frequently and scraping down the sides of the pan so that almonds paste and milk do not stick to the sides and bottom and burn.
12. Once the gravy becomes thick add salt and garam masala and crumbled paneer and mix it well and cook for few minutes.
13. Add sautéed paneer cubes and mix with the gravy, cover the pan with the lid and cook for 5 minutes on low heat. The consistency of the shahi paneer is always kept thick, if you find the consistency is too thick then add little water, stir and bring it to a boil, turn the stove off. Keep the pan covered until you are ready to serve.
14. When ready to serve heat the dish, in the end add cream, heat for about 2 minutes, turn the heat off, make sure that you do not over heat the cream, overheating spoil the cream, the cream change to ghee and alter the taste of the curry. This is the reason why the cream is added at the end when is ready to be served. Remove from the stove and pour into serving dish.
15. Garnish with sliced almonds and serve hot with any Indian bread
Tasty Traditional Recipes
Aloo Gobi - Tasty Traditional Recipes
Ingredients:
cut cauliflower (cut into small florets) - 02 cups
medium potatoes (cubed into bite sized pieces) - 2
inch shredded ginger - 1/2
Teaspoons coriander powder (dhania) - 2
teaspoon turmeric (haldi) -1/4
teaspoon cayenne pepper ( lal mirch) - 1/4
tablespoons water - 3
tablespoons oil - 3
Pinch of Asafetida (Hing)
teaspoon cumin seeds (jeera) - 1/2
green chilies, sliced in long pieces - 2
bay leaves - 2
teaspoon salt (to taste) - 1
teaspoon mango powder (amchoor) - 1
tablespoons of chopped cilantro (green coriander) - 2
cup water as needed - 1/4
Method
In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
Tasty Traditional Recipes
