KANDA BHAJJI MADE EASY

Kanda Bhajji

SERVES: 10 Bhaji              TIME: 35 Minutes

KANDA BHAJJI INGREDIENTS:

  1. 2 cups thinly sliced onions
  2. 1 1/2cups bengal gram flour
  3. 1 1/2 tbsp whole coriander seeds , coarsely ground
  4. 2 tsp finely chopped green chillies
  5. 1/2 tsp turmeric powder
  6. 1 1/2 tsp chilli powder
  7. Salt to taste
  8. 1/4 cup finely chopped coriander
  9. Oil for deep-frying

KANDA BHAJJI RECEIPE METHOD: 

  1. Combine all the above ingredients in a bowl and mix well.
  2. Add the water gradually till the flour coats the onions well.
  3. Heat the oil in a kadhai and drop few of the onion mixture using your fingers into the kadhai.
  4. Deep-fry till they turn golden brown in colour from all the sides.
  5. Repeat with the remaining batter to make more bhajjis.
  6. Serve HOT.

TIPS:

  1. You can serve hot bhajji’s with tomato sauce or green chutney or even with green or red chillis

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VEG CHINESE FRIED RICE MADE EASY

fried-rice

SERVES: 4 people        TIME: 40 Minutes

VEG CHINESE FRIED RICE INGREDIENTS:

  1. 2 cups Basmati rice
  2. 1/2 cup french beans
  3. 1/2 cup carrot
  4. 1 tbsp chopped celery
  5. 1 cup chopped spring onions whites
  6. 1 tsp soy sauce
  7. 1 cup chopped spring onion greens
  8. 1 tbsp oil
  9. Salt to taste

Garnishing:

  1. Use chopped spring onions

VEG CHINESE FRIED RICE RECEIPE METHOD: 

  1. Heat the oil in a frying pan
  2. Add vegetables, celery, spring onion whites and saute over a high flame for  4 minutes
  3. Saute until the vegetables are soften enough.
  4. Add basmati rice, soya sauce, spring onion greens and salt.
  5. Mix well and saute for 2 minutes.
  6. Serve hot by garnishing chopped spring onions

TIPS:

  1. You can serve the rice along with soya sauce, vinegar, chilli water or even schezuan sause

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SPICY POTATO WEDGES

aloo-masala

SERVES: 4 people        TIME: 25 Minutes

SPICY POTATO WEDGES INGREDIENTS:

  1. 4 cups un-peeled potato wedges
  2. 2 tsp coriander powder
  3. 2 tbsp oil
  4. 1/2 mustard seeds
  5. 1/2 tsp turmeric powder
  6. 2 tsp chilli powder
  7. 1 tsp garam masala powder
  8. Salt to taste
  9. 2 tsp lemon juice 

Garnishing:

  1. Use chopped coriander leaves

 

SPICY POTATO WEDGES RECEIPE METHOD: 

  1. Heat the oil in a non-stick pan, add mustard seeds and saute on a medium flame for a few seconds.
  2. Add potatoes and cook on medium flame for 2 minutes, while stirring occasionally.
  3. Add the chilli powder, garam masala powder, turmeric powder, coriander powder, salt and lemon juice.
  4. Cook on medium flame.
  5. Mix well and keep lid on non-stick pan till potatoes gets soften enough.
  6. Serve hot and garnish with coriander.

TIPS:

  1. You can use peeled potatoes instead of un-peeled ones.

 

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PANEER MAKHANI MADE EASY

paneer-makhni

SERVES: 4 people        TIME: 40 Minutes

PANEER MAKHANI INGREDIENTS:

Gravy Ingredients:

  1. 2 cups chopped tomatoes
  2. 1 cup sliced onions
  3. 1/2 cup cashew nuts
  4. 4 whole dry kashmiri red chillies, broken into pieces

    Other Ingredients:
  5. 4 tbsp butter
  6. 2 tsp garlic paste
  7. 4 cinnamon
  8. 3 cloves
  9. 2 cardamoms
  10. 2 bayleaves
  11. 1 tbsp dried fenugreek leaves (kasuri methi)
  12. 2 tsp garam masala
  13. 1/2 cup tomato puree
  14. Salt to taste
  15. 1/4 cup fresh curd
  16. 1 tsp sugar
  17. 4 tbsp fresh cream
  18. 2 cups paneer strips

    Garnishing:
  19. Use chopped coriander leaves

 

PANEER MAKHANI RECEIPE METHOD:

GRAVY:

  1. Combine all the GRAVY ingredients along with 1½ cups of water in a kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
  2. Cool and blend in a mixer to a smooth mixture and keep aside.

MAIN PROCESS:

  1. Heat the butter in a kadhai and add the garlic paste and saute on a medium flame for a few seconds.
  2. Add the cinnamon, cloves, cardamom and bayleaves and then saute on a medium flame for a few more seconds.
  3. Than add the dried fenugreek leaves, garam masala, tomato puree, above prepared gravy and salt.
  4. Now mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously (don’t forget to stir continuously).
  5. Than, add the curds, mix well and cook on a medium flame for 1 more minute.
  6. Now add sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
  7. Serve hot garnished with chopped coriander leaves.

TIPS:

  1. You can use 2 tbsp fresh cream for garnishing.

 

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CHILLI PANEER

chilli-paneer

SERVES: 2 people        TIME: 40 Minutes

CHILLI PANEER INGREDIENTS:

1/3 cup paneer (cottage cheese)
Oil for deep-frying
1/2 tsp grated ginger (adrak)

1 tsp garlic (lehsun) , chopped
1/8 cup chopped spring onions
1 to 1 1/2 pcs red and green chillies mix
1/8 cup capsicum , sliced
1/2 tsp soy sauce
1/2 tsp sugar
1/2 tbsp cornflour mixed with 3 tablespoons water
1/2 tsp oil
Salt to taste

For Batter
1/8 cup cornflour

1/8 cup plain flour (maida)
1/2 tsp soy sauce
pinch of baking powder
Salt to taste

For Garnish
1/4 cup chopped spring onion greens 

CHILLI PANEER RECEIPE METHOD:

 

  1. Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water.
  2. Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown.
  3. Drain on absorbent paper and keep aside.
  4. Heat the oil and add the ginger, garlic, spring onion whites and red and green chillies and sauté over a high flame for 1 to 2 minutes.
  5. Add the capsicum and sauté for a few more seconds.
  6. Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil.
  7. Toss in the fried paneer and mix well.
  8. Serve immediately, garnished with the spring onion greens.

TIPS

  1. You can decide on the spiciness by adding or reducing red and green chillies based on your tastes and likes.
  2. If you have made is too spicy then you can add sugar or even honey to reduce the spiciness   
  3. Also, you can add honey instead of sugar in the above receipe.

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METHI THEPLAS MADE EASY

SERVES: 11 TO 12 theplas TIME: 60 Minutes

METHI THEPLAS INGREDIENTS:

(measuring cup used, 1 cup = 250 ml)

  1. 1 cup methi leaves/fenugreek leaves, tightly packed
  2. 3 cups whole wheat flour/atta
  3. ½ tsp red chili powder/lal mirch powder
  4. ½ tsp turmeric powder/haldi
  5. ½ tsp cumin powder/jeera
  6. ½ tsp coriander powder/dhania powder
  7. ¾ tsp salt or add as required
  8. 1 tbsp oil
  9. 4 to 5 tbsp yogurt/dahi or water for kneading or add as required
  10. Ghee for roasting theplas, as required
 
METHI THEPLA’S RECEIPE METHOD:
  1. Rinse 1 cup methi leaves very well in water, then drain them and chop finely and keep them aside.
  2. In a mixing bowl, take 3 cups whole wheat flour. 
  3. Add all the spices and herbs.
  4. Add the chopped methi leaves.
  5. Mix everything well.
  6. Add curd (for a vegan option add very little water instead of curd).
  7. Mix again and knead into a dough and don’t add water while kneading as methi leaves release water.
  8. Knead the dough very well and add more curd if required while kneading.
  9. Make medium sized balls from the dough.
  10. Take a medium sized ball and sprinkle some flour on it.
  11. With the rolling pin begin to roll the thepla.
  12. Roll the thepla to a round of about 5-6 inches in diameter.
  13. On a hot tawa place the thepla and flip when one side is partly cooked.
  14. Spread ghee on this side and then flip the thepla again.
  15. Now spread the ghee on this side and flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  16. Serve methi thepla with plain yogurt or pickle.
 TIPS: