Black Channa Masala in my style

On last Friday i soaked the Channa thinking of making a simple snack for the evening after my hubby is back from the office because he loves black channa. Unfortunately i was feeling bore to cut vegetable then i thought why not to try some other recipe in this soaked channa itself. then i ended up making this recipe and it was very delicious and tasty:)

Ingredient's
Black channa 300 grms
1 big onions , 3 green chillies, grind it to a paste  

2 tomato's grind to smooth paste (separately )
2 potatoes cut in to medium pieces
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp

Garam Masala - 1 tsp

1/2tsp mustard seeds

15 curry leafs
Salt - To taste
Oil - To fry.

Cooking Method

Soak the channa over night and pressure cooker channa for 20 minutes

Take a pan and add oil, when the oil is hot add curry leafs and mustard seeds, when they splutter add onion and chilly paste, fry it to golden brown, then add all the masala powder and fry for few minutes, add tomato paste and fry for another 2 to 3 minutes. add the potato and salt, allow it cook for few sec, now add the channa and 1 cup of water, salt if needed, close the lid and cook for another 5 to 7 minutes.

Garnish with coriander leafs

Serve hot hot with Roti, Poori..

Kheema Masala

Kheema or mince can be made with any meat you prefer. It is extremely versatile and just changing the masala can result in a great new taste each time. Masala Kheema tastes delicious with Chapatis (Indian flatbread) or Parathas (pan fried Indian flatbread). Even you can add Potato, Mutter and many more vegetables but i wanted to cook just kheema without any veggies, and i'll try next time with different kind of veggies........ 

Ingredient's
1/2 kg kheema
2 onion finely chopped
4 green chillies, 2 tomato's, 25 gram coriander leafs
1tbsp ginger garlic paste, 1/2tbsp black pepper seeds, 1/2tbsp red chilly powder, 1/2tbsp turmeric
10 to 15 curry leafs
Oil and Salt ad per taste

Cooking Method
Make a thick paste of green chillies, tomato, coriander leafs, ginger garlic paste, black pepper seeds, red chilly and turmeric powder
In a deep fry pan add oil when it is hot add curry leafs and chopped onion, fry for few minutes and then add kheema and salt cook for 10 to 15 minutes , keep stirring in between 
Add the grinned masala and salt if needed , mix all together and cover the lid and cook for another 10 to 15 minutes in a medium flame
Garnish with Coriander leafs and serve hot hot with Roti

Paneer Butter Masala

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander
Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try and see the results:)

Ingredients:

125 grams paneer
1 tomato (grind to a fine paste)
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
2 tsp cashews paste
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
Coriander leaves
4-5 tsp butter
Salt to taste

Cooking Method:

Grind cloves, cinnamon to fine powder
Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
Grate remaining paneer and keep it aside
Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
Add tomato paste and simmer for 5 minutes.
Add cashews paste, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
Serve hot garnished with coriander leaves.

Vegetable Poha(Beaten Rice and Vegetable Mix)

Poha is one of favourite breakfasts. And I make it quite often, not just for breakfast, but for dinner as well. And i add as many vegetables as possibly  while making it. I add whatever i can lay my hands on. I love eating colourful stuff and the addition of a variety of vegetables results in a rainbow like dish and I kind of love it. I made a very heavy breakfast so that I could do with something light for lunch.

Ingredient's
1 cup Beaten Rice (Poha)

1 Carrot, 1 potato, cut finely
3 Spring Onions, chopped
4tbsp Peas and 4 tabp of chopped beans
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
7-8 Curry Leaves
¼ tsp Turmeric Powder
1 Green Chilli, slit

Cooking Method
Wash the beaten rice and drain it. Add the salt, turmeric powder and keep aside.

Heat the oil in a kadhai and add the mustard, and cumin. When the mustard splutters, add the green chilli and the spring onion whites. Add the curry leaves and fry for a couple of minutes. Add the carrots, peas, beans and potato. Add some salt and then cover and cook for a few minutes. Add the beaten rice and mix it gently. Garnish with with some coriander leafs . Enjoy this as soon as it is made.

Rohu Fish Fry

Ingredient's

5 to 6 pieces of rohu fish
3 tbsp of red chilly powder, 1tbsp of turmeric, 1tbsp of garam masala
1/2tbsp of ginger garlic paste
2tbsp of lemon juice
5 to 6tbsp of maida
Salt to taste
Oil for deep frying

Cooking Method
Make a paste of all the masala powder, ginger garlic paste, lemon juice and salt, apply it on the fish pieces and set it aside atleast for 1 to 2 hour. Take a deep non sticky pan, put oil and when the oil is hot, dip the fish pieces in the maida and deep fry to golden brown.

Apple n Dry Coconut Custard

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. 

Cooking custard is very easy, this is one of my favorite desserts, i love the aroma of vanilla in it.. on this busy weekdays i manage to prepare one dessert which made my hubby happy. All i want is his happiness , i  think every married women wants that.. hehehhehee.

Ingredient's

1/2 ltr milk

2tbsp of custard powder

3tbsp of sugar

For Garnishing

100gram of , cashew, Almond, Raisin

3tbsp of grind dry coconut

2 apple, cut in to small pieces  

Cooking Method

Mix 2tbsp of custard powder with 3tbsp of milk taken from 1/2 ltr milk, to form a paste

Boil the remaining milk and then add 3tbap of sugar

Add the custard paste slowly to the boiling milk, stir continuously for 1 to 2 minutes

Let it cool for 30 minutes, then add dry fruits, coconut and apple. Keep it in the fridge for 1-2 hours

Serve cold with Ice cream or as it is.

Goat Liver Fry

Ingredient's
1/2 kg liver, cut in to medium pcs
1 onion, 3 chillies, few coriander leafs, chopped finely
1/2tbsp turmeric, 1/2tbsp red chilly powder, 1/2tbsp coriander powder
1/2tbsp mustard seeds
3 cloves, 10 to 15 curry leafs
Oil, and Salt to taste

Cooking Method
In deep frying pan add oil, mustard seeds, cloves and curry leafs, sauté for few seconds, then add onion and green chillies fry for 2 minutes, now add liver and salt, fry till it starts living oil, then add red chilly and coriander powder, after few seconds add chopped coriander leafs, and cook for another 5 to 6 minutes.
Liver fry is ready to serve. Serve with Roti or as a Side Dish

Mutter Rice (Pressure cooker Version)

Mutter pulav is a famous Indian recipe for rice and peas. Almost every cuisine and country has a version – this is one of the tastiest.

Ingredient's

2 cup basmati rice 

1 cup fresh or frozen mutter 

1/2 tbsp turmeric, 1/2 tbsp coriander power, 1/2 tbsp garam masala 

1 onion, 4 chillies, 2tbsp of coriander leafs, chopped finely 

Oil and Salt as per taste 

Water as per req's.

Cooking Method

In a pressure cooker add oil, when its hot add onion and green chillies, sauté for 3 to 4 minutes 

Then add all the masala powders, mutter and little bit of salt fry for another 2 minutes 

After that add the washed basmati rice and water, salt, close the lid and allow 2 whistles in a medium flame. 

Serve hot with Dal and Rita.