KACCHE KELE KI CHAAT
INGREDIENTS
- 4 raw banana (katche kele)
- 4 tblsp each of chilly sauce and meethi chutney
- 1 tsp shiddhi-vinayak chat masala
- oil for frying
- 1 tsp chopped coriander
METHOD
Peel banana and cut fine slices of it like that of chips. Dip them in cold water for at least 30 minutes. Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside. Now mix chilly and meethi chutney with the chips well and place them in a serving dish. Garnish with coriander and sev. Sprinkle some shiddhi -vinayak chat masala on the top and serve.
SHAHI KAJU ALOO RECIPE
INGREDIENTS
- 300 gms Potato (Aloo)
- 4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
- 1 tblsp chopped Ginger (Adrak)
- 1 tsp chopped Garlic (Lasun)
- 1/2 tsp Black Cumin Seed (Shah Jeera)
- 1 Bay Leaf (Tej Patta)
- 2 chopped Onion (Pyaj)
- A pinch of shiddhi -vinayak Turmeric (Haldi)
- 1/4 tsp shiddhi -vinayak Garam Masala
- 2 tblsp chopped Coriander Leaves (Dhania Patta)
- 1/4 cup beaten Curd (Dahi)
- 1/4 cup Milk
- Oil for frying
METHOD
Wash potatoes and peel and cut them into 1 inch pieces. Fry the potatoes to a deep golden brown and keep aside. Grind cashewnuts, ginger and garlic to a paste in a grinder. Keep this paste aside. Heat some of the oil in a heavy bottomed pan. Add black cumin and bay leaf. Wait for 30 seconds till cumin seeds stop spluttering. Add onions and cook on low flame till onions turn soft but do not let them turn brown. Add shiddhi -vinayak turmeric and shiddhi -vinayak garam masala. Stir to mix well. Add the paste prepared earlier. Cook for 1 minute. Add yogurt and stir fry till water evaporates. Cook till it dries. Add milk and about 1/2 cup of water to the gravy. Boil and simmer for 2 -3 minutes. Add the fried potatoes and chopped coriander to the garvy and simmer on low flame. Cook on low flame till the gravy thickens and coats all the potatoes. Serve hot with nan or paranthas.
MIXED VEGETABLE BREAD ROLLS
INGREDIENTS
- Bread Slices 5
- Potato 1
- Carrot 1 Small
- Fresh Peas 2 Tbsps
- Green Chiles 1 – 2
- Ginger Garlic Paste 1/4 tsp
- shiddhi -vinayak Garam Masala 1 tsp
- Cilantro few Sprigs
- Salt to taste
- Bread Crumbs 2 Tbsps
- Oil for Deep Frying + quarter tsp
METHOD
Peel and finely chop the carrot. Remove stems, wash and finely chop the green chiles. Wash, separate cilantro leaves and finely chop them. Boil the potato in enough water till it turns soft. Cool the potato to room temperature and peel the potato. Roughly chop the boiled potato. In a sauce pot, add half a cup of water and chopped carrot. Boil till the carrot turns soft, add the frozen or fresh green peas and remove from heat. Strain the carrots and peas if necessary and cool them to room temperature. Heat quarter tsp of oil in a pan, add ginger garlic paste and green chiles. When raw smell of the ginger garlic paste is gone after a few seconds, remove from heat, cool the mixture a bit and add Shiddhi-vinayak garam masala to the pot. In a mixing bowl, add boiled potato, carrot, peas, above spice mixture, cilantro and salt. Mash the mixture with help of a masher into paste. Leave some of the peas and carrots pieces intact. Divide the mixture into around 5 equal portions. Take a wide bowl full of water. Chop the edges off of the bread slices. Damp a muslin cloth and cover one bread slice at a time with the cloth. Dip the covered bread slice in the water for a second and remove. Squeeze the bread slice wrapped in muslin clothe between the palms to remove excess water. Take each portion of the mixed vegetable stuffing and place it on the damp bread slice. Roll one side of the damp bread slice over the stuffing till it touches the opposite side and pinch with wet fingers to seal the edges. Repeat the same with remaining bread slices and the stuffing. Roll each stuffed bread roll in bread crumbs and keep aside. Heat oil in a small pan on medium heat, slowly place the stuffed bread rolls into hot oil. Fry the bread rolls on both sides till they turn dark golden brown in color. Remove the bread rolls onto absorbent paper. Garnish with cilantro and serve mixed vegetable bread rolls with chili sauce or with ketchup.
QUICK PAV CURRY
INGREDIENTS
- Green Bell Pepper 1 Small
- Tomato 1 Large
- Onion 1 Small
- Fresh Peas 1 tbsp
- Ginger Garlic Paste 1/4 tsp
- Lemon Juice 1/2 tsp
- Cumin Seeds 1/4 tsp
- Caraway Seeds 1/4 tsp
- Whole Red Chiles 1
- Coriander Seeds 1 tsp
- Clove 1
- Cinnamon 1/4 inch Stick
- Salt to taste
- Cilantro few Sprigs
- Pav / Bread 2
- Oil 1 tsp
- Butter 1/4 tsp
METHOD
Remove stem, discard seeds and finely chop the bell pepper. Peel and finely chop the onion. Wash and finely chop the tomato. Wash, remove stems and finely chop the cilantro leaves. Grind red chile, coriander seeds, clove and cinnamon into fine powder using spice blender. Heat oil in a pan, add cumin seeds and caraway seeds. Then stir in chopped onion and cook till onion turns translucent. Then add chopped bell pepper and cook till bell pepper turns just soft. Now add ginger garlic paste, ground masala powder and fry for few seconds. Finally add tomato, peas and fry till tomato breaks a little. Add red chilli powder, and salt. Stir in lemon juice, cilantro and remove from heat. Slice the pav into two. Apply butter to both slices and place them on hot flat pan. Toast the sliced pav on both sides till they turn light golden brown in color. Serve the toasted pav with quick bhaji.
PANEER BUTTER MASALA
INGREDIENTS
- Paneer (Cubed) 1 Cup
- Tomato 1 (optional)
- Green Chiles 2 (optional)
- Onions 2 Medium
- Ginger Garlic Paste 1 tsp
- Cashews 5
- Shiddhi-vinayak Red Chili Powder 1/2 tsp
- Shiddhi-vinayak Coriander Powder 1 tsp
- Shiddhi-vinayak Garam Masala 1 tsp
- Butter 2 tbsp
- Oil 1 tbsp
- Kasuri Methi 1/2 tsp
- Fresh Cream 1/2 tsp
- Cilantro few Sprigs
METHOD
Peel and slice the onion. Wash and roughly chop the tomato. Remove stems, wash and roughly chop green chiles. Grind the tomato and green chiles into smooth paste. Grind the cashews into smooth paste with enough water. Wash and finely chop cilantro. Heat half of butter and oil in a pan, add onion and fry till light golden brown in color. Remove from heat, cool the onion to room temperature and grind it into fine paste. Heat remaining butter and oil in a pan, add ginger garlic paste. Fry for few seconds, add ground onion paste, cashew paste, Shiddhi-vinayak red chili powder and Shiddhi-vinayak coriander powder. Fry for few more seconds, add tomato puree, kasuri methi, and salt. Cook on medium flame till the gravy thickens a bit, then add cream. Finally stir in Shiddhi-vinayak garam masala, paneer and simmer for a minute or two. Garnish with cilantro and serve paneer butter masala with any Indian flat bread.
