Paneer Balls in Gravy

Ingredients

For Paneer Balls

Paneer made from 1/5L cow milk

2 tablespoons of cournflour

Salt to taste

Oil for frying

For gravy

1.5 cup curd

Puree of 3 tomatoes + 1 green chilli

2 tablespoons of homemade malai (cream)

2 tablespoons oil

1/2 teaspoon haldi

1 teaspoon red chilli powder

1/2 teaspoon garam masala

Salt to taste

paneerballs_1

Process

Mix paneer, cournflour and salt.

Knead it for 5 minutes to make a soft dough.

Make small balls.

Heat oil in a kadhai.

Fry one ball for testing, if it disintegrates, add some cournflour and knead again.

Fry all the paneer balls till it is nice golden brown and keep aside.

Heat oil in a pan.

Add tomato+chilli puree and fry till it leaves oil.

Add haldi, red chilli and garam masala.

Add curd and keep stirring it countinuously till it boils.

Add cream/malai.

Add salt and stir it well.

Cover it with a lid and let it boil on low flame for 3 minutes.

At the time of serving put the paneer balls in gravy and cover it. Cook for a minute.

Garnish with hara dhania and serve with phulka or naan or any dish of rice.

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Arvi ke Patton ki Sabji

Ingredients

7-8 arvi ke patte (Colocasia leaves)

2 tablespoons chana dal

4 tablespoons besan

2 tablespoons of groundnuts

6-8 thin flakes of dry coconut

2 teaspoon of imli juice (as per taste)

1 sprig of kadhi-patta

1-2 tablespoons of gud (as per taste)

3 tablespoons oil

1 teaspoon rai

1/4 teaspoon hing

1 teaspoon red chilli powder

1/2 teaspoon haldi

1 teaspoon maharastrian garam masala (optional)

Salt to taste

Process

Separate the thich veins from the leaves.

Wash and chop it finely.

Cook the leaves, chana dal, groundnuts and coconut flakes with some water in a pressure cooker till it is soft.

Remove the extra water in a bowl and keep it aside.

In the sabji, add besan and mix well.

Add imli juice, gud, haldi, mirchi, garam masala and salt.

Pour the water that was kept aside till required consistency and mix well.

Cook it for 3-4 minutes.

For tempering, heat oil.

Add mustard seeds and hing, once it splutters add kadhi-patta and pout it over the sabji.

Mix sabji and tadka and give it a bowl.

Ready to serve with rice or roti.

Ash Gourd Pakoras

Ingredients

250 grams ash gourd (Petha)

1 cup urad dal

2 green chillies

Pinch of haldi

Pinch of hing

Salt to taste

Oil for frying

Process

Soak urad dal for 3-4 hours.

Grind it into a fine paste along with chillies.

Peel and deseed the ash gourd.

Grate it and squeeze out the water.

Mix it in the urad dal paste.

Add salt, hing and haldi.

Mix it well to make batter.

Heat oil.

Fry round pakoras to a golden brown color.

Serve hot with green chutney or ketchup.

Mirchi ka Bhurta

Ingredients

2 green chillies (preferable less chilly)

4 tablespoons curd

Salt to taste

1 teaspoon oil

1/4 teaspoon mustard seeds

Pinch of hing

Process

Roast the green chillies on flame with the help of a fork.

Coarsly grind it in Mortar-Pestle.

In a bowl, add the ground chillies, curd and salt.

Heat oil or tadka, crackle mustard seeds and add hing.

Pour it on the chilly mixture.

It makes a spicy dip.

Khopra-Garlic Dry Chutney

Ingredients

Half dry coconut
3-4 cloves of garlic
2 table spoons of red chilli powder
1/2 tea spoon of jeera
Salt to taste

Process

Grate the coconut
Add all the ingredients in a mixer jar
Grind to make a coarse powder
Chutney is ready to be served

Aloo Barbati

Ingredients

250 gm barbati
2 aloo
2 urad ki bari
2 table spoons ghee/oil
1 tea spoon jeera
1\2 innch piece of tej patta
1 onion
1\2 inch piece of adrak
2 cloves of lahsun
2-3 tomatoes
1 tea spoon haldi
1 tea spoon lal mirch
1 tea spoon dhania – jeera powder
1\2 tea spoon garam masala
Salt to taste

Process

Cut the barbati into 1 inch pieces and potatoes into longitudnaly big pieces.
Grind adrak, lahsun, onion, tamatar, haldi, mirch and dhania-jeera powder in a mixer jar.
Heat ghee/oil in a pan.
Add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Lightly crush the bari and add it to the masala.
Add barbati, aloo,salt and a little water for gravy.
Mix well, cover and keep on low flame till the veg is cooked.

Vrat wale Aloo

Ingredients

3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste

Process

Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!