Mathura ke Dubki Maar Aaloo ki sabji

This recipe is surely a show stealer. You can have it with pooris,kachoris or parathas.
The tastes comes from the mixture of freshly grounded dry recipes.
I made this with the dal and pyaz ki kachori.

Ingredients:
4-5 Par boiled potatoes (peeled and roughly cubed)
1tsp Hing
1tbsp Mango Powder
1tbsp Turmeric Powder
Salt to taste
Fresh coriander chopped
Water 2-3 cups

For the fresh dry Masala
2tbsp Coriander Seeds
2 Whole Red Chilies
1 Cinnamon stick
1tbsp Cumin seeds
2 black cardamom
2 green cardamom
6-7 cloves

Other Ingredients:
3 tbsp Oil
1tsp Kashmiri Red chilly powder

Procedure:

• Dry roast all the whole masalas.
• Blend it keep it aside.
• Heat oil in a kadhai. add in hing.
• Lower the flame add in turmeric, mango powder and fresh grounded maslaa.
• Mix well, add in the chopped potatoes, mix
• Let it cook for 5 minutes.
• Add in water.
• Add in fresh coriander.
• Let it simmer on low flame 7-10 minutes.
• Serve hot with dal pyaz ki kachori, poori or paratha
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Dal Pyaaz ki Kachori

I really miss the kachori's and samosas that you get in the north part of India. I am always skeptical of buying these at any store in Pune, as you very well know at the back of the mind that you wont get the same taste.
So then I decided to make these at home,and saw  the recipe from a fellow blogger. bingo, I went in the kitchen , checked my pantry, Had all the ingredients in hand, and started my hand at it.

It was a Sunday morming, hubby at home wanted him to surprise him with something new. So here is my version of Kachori. I served it with dubki maar aloo.

Ingredients:
For the outer cover:
1 cup Maida
1 1/2 cup Wheat Flour
1tsp salt
8tbsp Ghee or Oil

For the filling:
1 large onion (finely chopped)
1/2 cup of moong dal (soaked overnight and then blended)
2tbsp oil
A pinch of hing (asfoetida)
1tbsp Fennel Powder
1tsp Red chilly powder
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Mango Powder
1tsp Coriander Powder


Procedure
For making the outer cover 

• Mix both the flour together, then add in the salt.
• Add in the ghee or oil. Rub it with the fingers so that the oil and flour are mixed well.
• Knead using enough water to form a medium firm dough.
• Cover it with a damp cloth. set aside.

For making the filling:

• Heat oil in  a pan , add the chopped onion.
• Once it browns add the coarsely grounded moong dal.
• Cook for 7-10 minutes. keep stirring
• Now add all the dry masalas in it.
• Mix well.

Assembling of kachori:

•  Divide the dough into 15 balls or as per your preference. If u want mini ones then it would make about 20 .
• Roll out the ball, put in a a spoonful of the masala.
• Make into a ball again, sealing the joints well. 
• Flatten with hands to form a disc.
• Heat oil.
• Deep fry these kachoris on medium flame.
• Make sure the oil should not be very hot as they will change color from outside but remain uncooked from inside.
• Once done take it out on a kitchen paper to remove the excess oil.
• serve hot with chutney or dubki wale aaloo ki sabji.
• yOU CAN STORE IT AN AIR TIGHT CONATINER ALSO FOR 2-3 DAYS.

Gajar ka Halwa.... (Carrot Pudding)

Yet another winter favourite desserts. Winters will be over in another 15 days, but the craze for the winter vegetables would still remain. I really relish the red carrots available in this season. I make sure that I use in all possible means in my meals. Made pickles, used it in mix vegetables, and the most popular way is halwa.
A rich and creamy desert with goodness of nuts and milk.
I have again made it in a traditional way just like moong dal halwa which was my previous posts.

Ingredients:
1 kg Carrot
1.5l milk
1 tsp cardamom powder
1 katori mixed dry fruits (almonds+ cashew nuts + raisins + chironji)
2 tbsp coconut shredded
1/2 kg khoya
2 tbsp ghee
6 tbsp sugar



Procedure:

• Shred all the carrots and keep aside.
• Take a wide pan or a kadahi. Pour in the milk.
• Let the milk boil add in the cardamom powder.
• When the milk starts boiling, add in the shredded carrots.
• Let this cook for 40-50. so that the milk and the carrots are cooked well.
• After this add in the khoya + mix dry fruits
• Let this cook for another 20 minutes.
• After this add in the sugar..
• Let all this cook for another 30 minutes.
• Keep stirring the halwa from time to time so that it does not stick to the base.
• After all the milk has evaporated add ghee.
• Mix well.
• Let it cook for another 15 minutes.
• Serve hot.

I make this halwa in large quantity so tat it sits in my fridge for a good 4-5 days. And whenever I have sweet cravings I just need to warm it and devour it.

Moong dal halwa (Yellow lentils Desert)

Of all the halwas, Moong dal halwa is my favouirte. I just wait for the winters to make this delectable sweet which is rich in flavours.
This halwa helps us to keep our boday warm in winters, tats what our elders tell us.
This halwa requires a lot of patience while making, as the dal is cooked in ghee on low flame. The more you roast it well the more flavoursome it becomes.

Moon Dal Halwa

I guess you will get to taste this desert in alomost all the weddings and celebrations.

Ingredients
250gms Moong Dal
300gms (Khoya) or mawa
1 cup sugar (according to taste u can differ)
4 cups of water
1/2 cup ghee
9-10 almonds (chopped in flakes)
5-6 cashew nuts (chopped)
10-12 Raisins
2 tbsp chironji

• Soak the moong dal in enough water for 4-5 hrs preferably overnight.
• Take the dal, remove the water and blend the dal in the food processor.
• Now in a kadhai, melt the ghee. Once its done add in the grinded dal in it.
• Stir the dal well so that it does not stick to the base of the kadhai.
• Keep on stirrimg the halwa on a low flame till the raw smells of the lentil disapperas.
• The fat should get separated and the lentil changes its color.
• This whole process will take around 40-45 min.
• It can be more also.
• In order to save some time, I roast my khoya in a separte pan.
• For this you need to take a pan, and dry roast the khoya.
• After 45 minutes when the lentil is cooked properly, add in the roasted khoya in it.
• Mix them well and keep on stirring till the lentil and khoya is cooked properly.
• In the meanwhile prepare a sugar syrup with 4cups of water and 1 cups of sugar.
• When the sugar and water mixture starts boiling add in the halwa mixture.
• Mix well and keep on stirring.
• Add in the dryfuits.
• Let it cook for 15-20 minutes
• When the ghee starts appearing on top, this shows that the halwa is cooked well.
• Garnish it with almond flakes.
• Serve hot.

Onion Bhajiyas (Onion Fritters)

Winters have set in. In the evening you crave for everything that is hot and spicy along with a hot cup of tea or may be with a simple bowl of tamatar ka shorba.
This was one day, when I had a deep urge of making these wonderful cripsy bhajiyas to go along my hot bowl of shorba.
So I went in the kitchen wore my apron. and made these beauties in just 20 minutes.

Hope you all will enjoy making these too.

Onion Bhajiyas

Ingredients:
3-4 Onions (Finely sliced)
2 Green Chilies (Finely chopped)
1tsp Ginger (Finely chopped)
4tbsp Gramflour (Besan)
1tbsp Rice Flour
1tsp Carom seeds (aijwain)
Salt to taste
1tsp Turmeric Powder (Haldi)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala
Chat masala to sprinkle over the bhajiyas once fried.

Procedure:

• Finely slice the onions. 
• Take a bowl, add in the sliced onions, green chilies and ginger.
• Add in all the dry masalas.
• Add in the gramflour and rice flour.
• Mix 
• Gradually add in water to make the batter
• The batter should be of medium thick consistency.
• Heat oil in a kadahi.
• Add spoonfull of batter in the hot oil.
• With the help of a slotted spoon flip the pakodas.
• So that i is cooked from both the sides.
• When the bhajiya is half cooked remove them from oil.
• Press it with the back of the spoon and fry again this will make the bhajiyas really crispy.
• Do the same with the remaining batter.
• Sprinkle the bhajiyas with chat masala powder.
• Serve hot with green chutney.

Honey Chili Potatoes

So much to do in so little time. These days I am so overworked, with a small baby at home. Time just flies. I just tend to sneak sometime for me to blog and to cook and experiment something new. Whenever he sleeps i get some time to pen down the recipes I make in the whole week.
I am quiet a fan of these sweet and savoury honey chili potatoes. I love them as starters with drinks or a cup of hot soup.

Honey Chili Potatoes

Ingredients:
2 Potatoes
3-4 tbsp cornflour
Salt to Taste
1tbsp Red Chilly Sauce
1tsp Red Chilly Powder
Oil to fry

For the Gravy:
1tsp Oil
1 large Onion (cubed)
1 Capsicum (cubed)
1tbsp Garlic Paste or juliennes
3tsp White Sesame Seeds (optional)
2tbsp Honey
1tbsp Soya Sauce
1tbsp Red Chilly Sauce
Salt to Taste

Procedure:
For Marination:

• Peel and cut Potato into wedges.
• Now in a bowl add in the potatoes + cornflour + salt + Red chilly sauce + red chilly powder. mix well.
• Keep it aside for 30 minutes.
• After 30 minutes fry these potato slices till golden brown or till crispy.

For the gravy and final honey chilly potato:

Honey Chili Potatoes

• Heat oil in a wok, add in garlic paste or Juliennes
• Add in onion. saute till it is cooked. but don't let the crispiness go.
• Add in capsicum. mix well.
• Keep it on high flame.
• Add in the potatoes. 
• Add in salt, soya sauce, red chilly sauce  + honey.
• Mix well.
• Let it cook on high flame for 5 min.
• Add in sesame seeds.
• Mix. keep it on flame for another 2-3 minutes.
• Remove from flame.
• Serve hot

p.s I never had sesame seed so I made it without them. Next time will surely use them in making these awesome savoury delight.

Shaam Savera (Spinach Kofta in Tomato Gravy)

A lot happened since my last post. I was blessed with a baby boy and time just with my little bundle of joy. I got so busy tat I had no time to cook and try new recipes or I never wanted to leave my baby alone. But now he is 4 months old so i am back with one of my most favorite recipes.
This is the dish which I always order whenever I go for dinner at Yellow Chili- Sanjeev Kapoor's Restaurants. Sham Savera is their signature dish. Made up of Spinach and rich tomato gravy this dish is surely the master of all the kofta recipes.

This recipe is adapted from Sanjeev Kapoor's website with little variations here and there.

Shaam Savera

Ingredients:
For Koftas:
500gms Spinach Leaves
2tsp Gram Flour (Besan)
Salt to taste
2tbsp Oil
1tsp Ginger-Garlic Paste
1tsp Turmeric Powder
1 Green Chilly (finely chopped)

For the filling of Kofta:
100gms Fresh Homemade Paneer
Green Cardamom Powder
Salt to taste

For the tomato Gravy:
5 Ripe Tomato (made into puree)
1tbsp Ginger-Garlic Paste
3tbsp Cashew Nut Paste
Salt to taste
2tbsp Butter
1 Green Chilly

Procedure:
For the Koftas:

• In a bowl add in the grated paneer. 
• Add in green cardamom powder and a pinch of salt.
• Remove the stems of the spinach leaves.
• Boil them in 4 cups of water.
• When cooled finely chop them
• Take a pan, add in 2tbsp of oil, add in cumin seeds + Ginger garlic paste + Chopped Spinach + 2tbsp of besan. Mix them well.
• Cook till all the water evaporates.
•  Add in salt + turmeric powder.
• Remove from stove Allow it to cool down
• Divide the spinach and paneer mixture into equal balls.
• Now take each spinach portion, press it on your palm, place a ball pf paneer in it.
• Gather it together, make into a ball.
• Do the same with the remaining spinach and paneer mixture.
• Roll the balls in cornstarch if required.
• Heat a kadhai for frying these balls.
• Fry till golden brown.
• Drain on absorbent paper.

For the gravy:

• Heat 2tbsp oil, add in ginger garlic paste.
• Now add in tomato puree.
• let it cook till the oil separates.
• Add in salt + red chilly powder.
• Allow it to cook.
• add in cashew paste. mix well.
• Add in butter. Mix it well.
• Allow it to cook for 2 minutes.
• Half the koftas. Place on the gravy
• Serve

Kurukuri Bhindi with Rich Cashew Gravy

I tasted this kind of Bhindi for the first time in Pune, Maharashtra. I came to know tat this is some speciality in the restaurants of Pune.
I got bored of making the regular bhindi so tested this one at home. Its different. The crispiness of the ladyfinger when it blends with the smooth and tangy tomato and cashew nut gravy gives a very rich taste.

Kurkuri Bhindi with rich Cashew Gravy

Ingredients
250gms Ladyfinger (Bhindi)

For frying the Ladyfinger
2tbsp Gramflour (besan)
Salt to taste
1tsp Red Chilly Powder
1tsp Mango Powder (Amchur)

For the Gravy

3 medium sized onions
2 medium sized tomatoes
2 green chillies
1 tbsp ginger and garlic paste
12-15 Cashew nut
Milk to soak the cashews
2 tbsp Fresh Cream
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Whole Red Chilies
Fresh Coriander Leaves
1 cup water (or as you want the consistency of the gravy to be)
1 tbsp Ghee

Procedure:
For Frying the Bhindi:

• Cut the bhindis lengthwise.
• Sprinkle besan + salt + amchur + red chilly powder. Mix it well.
• Heat oil for frying
• Deep fry the bhindis till its crispy.
• Remove on towel paper.

For the gravy:

• Soak the cashew nuts in milk.
• Peal the onions, finely chop them.
• Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
• Mix them well, let it cook on low heat till the onion turns pink.
• Then add the tomato puree. 
• Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
• Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
• When the mixture is cooked. Switch off the gas stove.
• Let it cool.
• Then put the mixture into the blender to make it a fine paste.
• Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the cashew paste.
• Mix it well. let this mixture cook for 10 minutes.
• Then add in fresh cream and 1cup water. 
• Add in the coriander leaves.
• Close the lid let it simmer on low heat for another 5-8 minutes.
• Put the gravy in the bowl.
• Top it wid the fried crispy bhindi.
• Serve hot with Chapatis.

Kurkuri Bhindi with rich Cashew Gravy

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Gone were the days when u were new in a city and you never knew where to have food. You are busy unpacking and have no time to go out and have something. The same thing happened with me when I had moved from Mumbai to Pune, then I came across this amazing website Foodpanda.com which promises to deliver food at your door step.
Before writing about my experience about ordering through the site I would tell something about the company and how it works.
Food Panda has its operations running in 8 countries including India. It has made ordering food more convenient   as you don't need to go the sites of individual restaurants to order food, You just need to register yourself on foodpanda, and thus all your problems are solved thereon.
In India, Food Panda has it oeprations in Bangalore, Pune, Delhi, Mumbai, Faridabad, Ghaziabad, Jaipur, Greater Noida, Gurgaon, Hyderabad, Noida and Panchkula-Mahauli-Chandigarh.

You can order your food in three simple steps: select your area, select the restaurant,  and then order. Many reputed chains of restaurant are registered with food panda like Pizza hut, Subway, Zaafran, mast kalandar, pind baluchi and many others. Depending on the city and the area you are living in u can order. There are around 1820 restaurants registered depending upon the cuisines like mughlai, continental, Italian, sea food, European, Ice cream, deserts and many more. You can browse through the menu of the individual restaurants and order as per your likings.
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I had a very fine experience while ordering. Due to server problem I was not able to get the unique id which you get when you register for the first time on your mobile network. The customer care was so friendly they called me and accepted my registration and order without any hassles.
Here is the link to this site:
http://www.foodpanda.in/

http://www.foodpanda.in/restaurants link to the restaurants.