Paneer Kofta

Paneer kofta with stuffing   in creamy gravy....
Whenever you have yummy dishes in Fasting so who can say Fast is boring
Panner kofta in creamy gravy as per fasting food rules ....
No Frying recipe  so you can enjoy koftas without any guilt

Enjoy Koftas with Kuttu puri
This recipe can be eaten during fasting days as well as normal days...
It is the combination of sweetness and spiciness......
Paneer koftas stuffed from dry fruits and simmered in Cashew gravy........

Ingredients

For Koftas
Around 3/4 cup Grated Paneer
1 medium size boiled, peeled and grated potato
A pinch of sendha salt (Salt for fasting)
A pinch of black pepper

For stuffing
3-4 chopped cashews
3-4 chopped raisins

For gravy
3/4 cup cashews paste
1 tbsp green chili and ginger paste
1/2 tbsp  Senda salt or as required  (You can use normal salt as well)
1/2 tsp Black pepper
A pinch of cardamom powder
1 cup milk
1/2 cup cream
1 tbsp sugar or as required
1 tbsp oil/ghee

Method

Take a bowl or plate .. Add grated Paneer and Potato and Knead it with you palm for 4-5 minute so mixture  will get smooth and make soft dough
(I am using home made paneer
Here is the recipe for home made paneer
http://indiantummy.blogspot.com/2014/10/home-made-paneer.html)



For stuffing , mix  all stuffing ingredients in a bowl .

Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew and  rasins  should be in each and every koftas) and carefully wrap from all the side and make round ball.( Wrap properly otherwise stuffing can come out).
Repeat the process with other balls and make koftas.

Repeat the process with other balls and make koftas.

Take appe pan or mufin pan...
add a drop of oil or ghee
and cook it on medium gas for 3-4  minutes then flip and cook  it properly.

(How to make cashew paste
take 1/2 cup cahews and soaked into hot water for 20 minutes . After soaking drain cashews .
now in grinder add cashews and 1/2 cup milk and grind into paste )


Now for gravy,
Heat one tbsp oil/ghee in a pan.Add green chili paste stir it few seconds.
Add cashew paste into pan and stir continuously on medium gas for 5-6 minutes. Then add milk and cream  and stir again for 4-5 minutes. Add salt , sugar and black pepper and add 1/2 cup water and mix well ...cook it for 2-3 minutes more...
Now add koftas and cook it for 2-3 minutes and add cardamom powder and cover with the lid  .
Turn off the gas.

Koftas are ready ....Enjoy yummy food in fasting :)

Tips :-

In gravy , you can add khoya as well

For stuffing you can use coconut powder, almonds and khoya ...

When you are stirring cashew paste, please keep your eye on pan, otherwise it can be burn.

Gobi(Cauliflower)Manchurian Gravy with Hakka Noodles

Gobi Manchurian is popular indo-chinese recipe which is super delicious , spicy and savory in taste.
It is tempting combination of deep fried cauliflower florets which are simmered in indo-chinese style gravy which has lots of flavors...

I have already gave the recipe of dry Gobi (caulilfower) Manchurian
Here is the link 
http://indiantummy.blogspot.com/2012/09/gobi-manchurian-dry.html


I have been waiting so long to share this gravy gobi manchurian ...
Finally yummy, tempting recipe is here ...
So Ready for party :)

oops I forget to tell you Here I am presenting gravy Gobi Manchurian with Hakka Noodles


Here you can find the recipe of Hakka noodles

Hakka Noodles

http://indiantummy.blogspot.com/2016/03/veg-hakka-noodles.html

Serves  2-3
Ingredients

Gobi Manchurian

1/2 Medium Size Cauliflower
3 Tables spoon All purpose flour
3 Table spoon Corn Starch
1 tsp grated green chili
1 tsp grated ginger
1/4 tsp Black pepper powder
1/8 tsp red chili powder
1 tsp salt (or as required)
1/2 cup water (or as Required)


Oil for deep frying

Gravy
1 table spoon oil
1/2 tsp grated ginger
1/2 tsp grated green chili
1 tsp salt ( or as required)
1/4 tsp black pepper powder

1 medium size onion finely chopped
1 small size bell pepper finely chopped
1 small size red bell pepper finely chopped

11/2 table spoon corn Starch
2 tbsp Red chili sauce
2 tbsp Tomato ketchup
1 1/2 tbsp Soy sauce
1 tsp chili vinegar/vinegar

2 cups water (or as required)


Some Spring onions finely chopped
Some cilantro leaves for Garnishing


Method

Clear cauliflower and cut into florets....
wash it and drain it properly.

Heat oil in a pan for deep frying

In the mean time take bowl add maida , cornstarch, ginger , green chili , salt , black pepper , red pepper and mix well . Add water and make batter . Batter should be neither thick nor watery ....

Now when oil is hot then add all florets into batter and coat well with the help of spoon ....

Now drop florets into oil and deep fry on medium gas until they turn golden brown.

Take out florets on absorbant paper .

Now for gravy 

Heat 1 tbsp oil in a pan . Add green chili and ginger ... Stir it for few seconds . And black pepper powder and salt ... Add onion , green bell pepper and red bell pepper and some spring onions ... Sauté for 1-2 minutes on medium gas .

In the mean time take a bowl ... Add cornstarch , soy sauce , chili sauce , ketchup and mix well .

Add this mixture into pan ... Add around 2 cup water and cover with lid and cook it for 3-4 minutes on medium gas . 

( if you think gravy is thick you can add more water and also adjust salt and sauces ).

Now add cauliflower florets  and cook it for 1-2 minutes ...
Add vinegar and mix well.

Turn off the gas 

Garnish with spring onions and cilantro (I am skipping this step .. Becoz I don't have cilantro this time )

Serve hot  with Hakka noodles or veg fried rice ...

Enjoy 

Tips :-

1) You can adjust the amount of sauces as per your taste
2) Amount of water can adjust as thickness of gravy





I hope you will like it
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Baked Canapes/cup/Katori

Baked Canapes/cup/Katori which can be eaten with any fillings ....
You can enjoy these cups as Chaat so baked katori chaat .....
you can make corn canapes as well as mexican bowl


Ingredients

3/4 cup All purpose flour
1/4 cup Rice flour
1 tsp Carom seed (Ajwain)
3 tbsp oil
1 tsp salt




Method:-

In a bowl  Add All purpose flour, rice flour , salt and mix well.
Add oil and mix well . It will turn into bread crumb consistency.

Now add water gradually and make dough . (Dough should neither too soft nor too hard)


Preheat oven at 350F

Cover the dough with the damp clothe for 5 minutes.

Take the muffin tray and grease with oil from back side of muffin tray (as shown in picture)

Now divide the dough into small balls .
Roll the ball like puri

and cover it properly. ( as shown in picture)


And cut the extra puri from pizza cutter or knife and press it lightly.

put it into oven for 15 minutes. After 15 minutes you can check if you want lightly brown then you can take out canapes from oven otherwise turn off the oven keep canapes for 2-3 minutes more.
(But oven time may be vary depend on the quality of oven and quantity of canapes)

Keep it for 10-15 minutes for cool down

Your canapes/cup/katori  are ready...

Enjoy these without any guilt .

Stuffed Dum Aloo (No Onion / No Garlic)

Stuffed Dum Aloo :  Fried Potatoes are filled with Paneer and Dry fruits simmered in smooth and creamy gravy is indeed one of the most popular dish in the north Indian restaurants.


Gravy is made from cashews and Tomatoes and potatoes are filled with paneer and dry fruits.

Serve 3 People

Ingredients:-

3 Large Boiled Potato

For Stuffing :-
3-4 tbsp shredded Paneer
1-2 tbsp chopped cashews
1-2 tbsp sweet Raisins
A pinch of salt


For Gravy
3 Medium size roughly chopped Tomato
1 Green chili roughly chopped
1 inch ginger piece roughly chopped
4 tbsp cashew pieces roughly chopped

1/4 tsp cumin seed
2-3 black pepper
1 bayleaf
1 small piece Cinnamon stick

1/4 tsp cardamom powder

1 tbsp sugar (or as required)
11/4 tsp salt  (or as required)

1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp Garam masala powder

2 tbsp Curd
1/4 cup  milk
1/2 cup water

2 tbsp oil
For Garnishing

Cilantro
Some shredded Paneer


Method :-

Heat one tea spoon oil in a pan . Add cumin seed , black pepper , bay leaf  and cinnamon stick.
Stir it for few seconds. Add  tomato , green chili , ginger , cashews and 1/2 cup water ... Boil it for 10 minutes on medium gas .

After it cools down , make puree.

Now take a pan . Add 3 tbsp oil .

Peel boiled potatoes and cut in to two pieces. With the help of fork prick the potatoes. .

Put the pieces of potato into medium hot oil and shallow fry on medium gas until it become light brown in color .(It will take 6-8 minutes)

Take out on absorbent paper 

Now For stuffing we have to scoop the potatoes from middle with the help of scooper.
(Do it carefully otherwise it can be broken) (As shown in pic)

Please don't waste that left out part of potatoes.(We will use it for filling ...it is optional)

Add paneer, cashews & raisins to left out potatoes and mix well. Your stuffing is ready.

Now stuffed the potatoes with that mixture (As shown in pic)

For gravy,
Heat 1 tbsp oil in a pan.
(You can use same pan in which you have fried potatoes earlier), add cumin seed. when it cracks add turmeric powder, red chili powder, coriander powder and stir for few seconds. Add puree and cook it for 6-8 minutes on medium gas.

Add thin curd. cook it more 2-3 minutes. Add milk and water cook it more for 3-4 minutes. Add salt , sugar, Garam masala and mix it well. Add stuffed potatoes and cover with lid and cook it for 3-4  minutes on medium gas.  Add Cardamon powder and cover with lid.

Turn off the gas.
Garnish with cilantro and paneer.
Serve hot with Paranthas or Naan

Tips:-

1) Potatoes should not be over boiled otherwise it will break easily.
2) Instead of shallow frying , you can also do deep fry
3) while scooping, scoop carefully
4) you can also add coconut powder in stuffing.
5) You can also add cream for make creamy gravy.



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Soya tikki

Soya tikki is healthy , yummy in taste ....

Ingredients 

11/4 cup soya granules 

1 boiled potato 

2 tbsp sooji 

1-2 finely chopped green chili 

1 tsp grated ginger

1 medium finely chopped onion 

Salt to taste 

1/4 tsp Red chili powder

1/4 tsp Coriander powder

1/2 tsp Mango powder 

oil to shallow fry

chaat masala for sprinkle

1 -2 tbsp finely chopped cilantro

Method :-

Soaked the granules in a hot water for 10-15 minutes.

Then Drain completely (After drain process, you can squeeze it also).

  

Take a bowl and add soya and all ingredients except oil and chaat masala .

Mix together and make rough dough.

Divide into equal balls and  give them round shape to make pattie or tikki

    

Heat the pan or skillet (Tawa).Place the  tikkis on the skillet on medium heat. Put some oil on the tikkis. Cook it for some time (2 minutes approx ) then turn them ..put some oil on it . And cook them. Turn again and again until tikkis become golden brown and crispy.
Tikkis should be cook on medium gas. 
(it will take 12-15 minutes approximately)  .

  

Tikks are ready .

( Make sure Tikkis should be crispy)

Tikkis ready to serve with chutneys 

Tips:-

You can add more vegetables like shredded carrots, cauliflower etc.
You can also add crushed peanuts