ADRAK(GINGER) BARFI

INGREDIENTS :

• GINGER PIECE 200G
• GROUND PENUTS (MOONGFALI) CHOPPED 1 CUP
• CASTER SUGUR 1 1/2 CUP
• FRESH CREAM 1 CUP
• MILK 3-4 TSP
  
• COCONUT GRATED 1 CUP
• CASHEWNUTS CHOPPED 2 TSP
• ALMOND CHOPPED 2 TSP
• CARDAMOM POWDER 1TSP

METHOD :
WASH ALL GINGER AND PEEL AND CUT INTO SMALL PIECES .THEN ADD LITTLE BIT OF MILK N GRIND IT THEN MAKE A FINE PASTE .THEN WE TAKE A KADAI AND ADD GINGER PASTE,FRESH CREAM,GRATED COCONUT,PENUTS,CASTER SUGUR,CARDAMOM,ALMONDS,CASHEWNUTS.IN LOW FLAME. STIR CONTINOUSLY TILL GHEE SEPRATES FROM PASTE.AFTER THAT PUT IN THALI THEN LEAVE FOR 1-2 HRS THEN CUT IN BURFI SHAPE N SERVE .

MERINATE ARBI MASALA

COOKING TIME : 30 MIN
SERVING : 3-4

INGREDIENTS:

• ARBI BOILED 300G
• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GREEN CHILLY PASTE 1 TSP
• GINGER GARLIC PASTE 1 TSP
• SAUF 1TSP
• YELLOW MUSTERED SEEDS 1 TSP
• OIL 4 TSP
• FRESH CREAM 1/2 CUP
  
• TURMERIC POWDER 1/2 TSP
• SALT TO TASTE
• REDCHILLY TO TASTE
  
• GARAM MASALA 1TSP
• AMCHUR POWDER 1/2 TSP

FOR MERINATION :

• ARBI BOILED
  
• BESAN(GRAM FLOUR) 1/2 CUP
• SALT TO TASTE
  
• AJWAIN 1/2 TSP
• SODA BICARBONATE A PINCH
• LITTLE WATER(TO MAKE A PASTE )

METHOD :
BOILED ARBI CUT INTO A ROUND PIECES,THEN ADD BESAN,AJWAIN,SALT,SODA BICARBONATE.ADD LITTLE WATER TO MAKE A PASTE.THEN DEEP FRY THESE MERINATED ARBI TILL GOLDEN BROWN.THEN KEEP ASIDE.AFTER THAT HEAT OIL IN KADAI THEN ADD YELLOW MUSTERD SEEDS,SAUF THEN ADD ONION PUREE,GINGER,GARLIC PASTE,TOMATO PUREE,THEN ALL MASALA LIKE RED CHILLY POWDER,SALT,TURMERIC POWDER,CORIANDER POWDER,GARAM MASALA,AMCHUR POWDER.COOK FOR 5-8 MIN TILL OIL SEPARATE FROM MASALA.THEN ADD ADD FRESH CREAM AND STIR,THEN ADD DEEP FRIED ARBI.N STIR. NOW READY TO SERVE..

CREAMY TURNIPS

COOKING TIME: 15-20 MIN
SERVING : 2-3

INGREDIENTS :

• TURNIPS 3
• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GINGER PASTE 1TSP
• GARLIC PASTE 1 TSP
• FRESH CREAM 1 CUP
• SALT TO TASTE
  
• RED CHILLY POWDER TO TASTE
• CORIANDER POWDER 1 TSP
• TURMERIC POWDER 1TSP
• GARAM MASALA 1TSP
• OIL FOR DEEP FRY
  
• GHEE 2-3 TSP
  
• CUMIN SEEDS 1TSP
• SAUNF 1TSP
• MILK 1/2 CUP

METHOD :
TURNIPS CUT INTO LONG PIECE THEN DEEP FRY IN HOT OIL.THEN KEEP ASIDE.HEAT GHEE IN A KADAI THEN ADD CUMIN SEEDS,SAUNF,GINGER,GARLIC PASTE,ONION,TOMATO PUREE AND COOK FOR A MIN.THEN ADD REDCHILLY POWDER,SALT,TURMERIC POWDER,CORIANDER POWDER,GARAM MASALA.COOK FOR 5-8 MIN.STIR OCCASIONALLY.THEN ADD FRESH CREAM,MILK AND STIR.AND ADD DEEP FRIED TURNIPS.NOW READY TO SERVE.

KHATTA TOMATO PANEER

COOKING TIME : 15-20 MIN
SERVING : 2-3

INGREDIENTS :

• PANEER 250 G
• CURD 4 TSP
• ONION PUREE 1 CUP
• TOMATO PUREE 2 CUP
• GINGER PASTE 1TSP
• GARLIC PASTE 1/2 TSP
• CUMIN SEEDS 1 TSP
• BAY LEAVES 2-3
  
• REDCHILLY POWDER TO TASTE
  
• SALT TO TASTE
  
• TURMERIC POWDER 1/2 TSP
• CORIANDER POWDER 1TSP
• GARAM MASALA 1TSP
• GHEE 2TSP

METHOD :
CUT PANEER INTO SMALL CUBES.FRY OVER IN MEDIUM HEAT UNTILL LIGHT BROWN.KEEP THE PANEER PIECE ASIDE.HEAT GHEE IN A KADAI THEN ADD CUMIN SEEDS ,BAY LEAVES,ONION PUREE,GINGER,GARLIC PASTE,TOMATO PUREE,CURD.COOK FOR A MIN..THEN ADD GARAM MASALA,RED CHILLY POWDER,CORIANDER POWDER,TURMERIC POWDER,SALT,STIR WELL AND COOK FOR 5-8 MIN.THEN ADD PANEER CUBES.NOW READY TO SERVE.

SPINCH SOYAGRANULE KOFTAS CURRY

COOKING TIME :25-30 MIN SERVING : 3-4 INGREDIENTS:

FOR KOFTAS:

• SPINCH BOILED 1 BUNCH
• SOAK SOYA GRANULE 1 1/2 CUP IN 3 CUP OF WATER
  
• CORN FLOUR 5TSP
• SALT TO TASTE
  
• SODABICARBONATE 1/4 TSP
• OIL FOR DEEP FRY

FOR GRAVY:

• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GINGER PASTE 1TSP
• GARLIC PASTE 1TSP
• MUSTERED SEEDS 1 TSP
• CUMIN SEEDS 1 TSP
• OIL 3 TSP
• REDCHILLY POWDER TO TASTE
  
• SALT TO TASTE
• TURMERIC 1/2 TSP
• CORIANDER POWDER 1 TSP
• FRESH CREAM 1/2 CUP
• GARAM MASALA 1TSP

METHOD :

FOR KOFTAS :
SPINCH BOILED,SOAK SOYA GRANULE,CORNFLOUR ,SALT,SODABICARBONATE,
MIX WELL ALL THESE INGREDIENTS AND DEVIDE INTO PARTS N MAKE A BALLS .AND DEEP FRY IN HOT OIL.KEEP ASIDE.

FOR GRAVY:
HEAT OIL IN A KADAI THEN ADD MUSTERED SEEDS,CUMIN SEEDS,THAN ADD ONION PUREE,GINGER PASTE.GARLIC PASTE,TOMATO PUREE.COOK FOR A MIN THEN ADD SALT,TURMERIC,REDCHILLY,CORIANDER POWDER,GARAM MASALA,THEN COOK FOR 5-8 MIN OR TILL OIL SEPARATES FROM MASALA.STIR OCCASIONALLY.THEN ADD FRESH CREAM AND STIR.PLACE WARM KOFTAS IN SERVING DISH AND POUR HOT GRAVY ON THE TOP.NOW READY TO EAT..

SPINCH(PALAK) GATTA

COOKING TIME : 25-30 MIN
SERVING : 3-4

INGREDIENTS :

FOR GATTA'S :

• SPINCH(PALAK ) 1 BUNCH BOILED
  
• GRAM FLOUR (BESAN) 1 CUP
  
• TURMERIC POWDER 1/2 TSP
• RED CHILLY POWDER 1/2 TSP
• SALT TO TASTE
  
• SODA BICARBONATE A PINCH
• CUMIN SEEDS 1/2 TSP
• GINGER CHOPPED 1/2 inch PIECE
• CURD 2 TSP
• OIL 4 TSP

FOR GRAVY:

• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GARLIC PASTE 1TSP
• FRESH CREAM 1/2 CUP
• OIL 3 TSP
• MUSTERED SEEDS 1/2 TSP
• TURMERIC POWDER 1/2 TSP
• CORIANDER POWDER 1 TSP
• REDCHILLY POWDER TO TASTE
  
• SALT TO TASTE
  
• GARAM MASALA 1TSP

METHOD:
MIX BOILED SPINCH,TURMERIC POWDER,SALT,GINGER,REDCHILLY POWDER,CURD,SODABICARBONATE,CUMIN SEEDS,OIL.ADD A LITTLE WATER TO MAKE A STIFF DOUGH.DEVIDE INTO EQUAL PARTS AND ROLL INTO CYLINDRICAL SHAPE.CUT INTO 2 INCH PIECE.COOK IN 2 CUP OF BOILING WATER FOR 10-15 MIN.
DRAIN.LET THE GATTAS COOL A BIT.

FOR GRAVY

HEAT OIL IN A KADAI THEN ADD MUSTERED SEEDS,ONION PUREE,TOMATO PUREE,
SALT,TURMERIC POWDER,CORIANDER POWDER,REDCHILLY,GARAM MASALA.COOK FOR 8-10 MIN OR TILL OIL SEPARATES FROM THE MASALA.STIR OCCASIONALLY.STIR GARAM MASALA AND FRESH CREAM,AND NOW ADD GATTA .GARNISH WITH CORIANDER LEAVES,NOW READY TO SERVE WITH PARATHA N POORI

LAUKI PANEER KOFTA CURRY

Cooking time: 45 mins
Serving:3-4

INGREDIENTS:

For koftas:

• paneer 200gr
• lauki(grated) 1
• Corn flour 1/4 cup
• Salt to taste
• Oil for deep fry

For Gravy:

• Onion puree 1 cup
• tomato puree 1 cup
• fresh cream 1/2 cup
  
• oil 3 tsp
• ginger paste 1tsp
• garlic paste 1tsp
• green chilly 1
• coriander powder 1tsp
• turmeric powder 1tsp
• salt to taste
  

• garam masala 1tsp
  

METHOD:
FOR KOFTAS

Grate paneer and lauki. then add cornflour,salt to taste and mashed well then make a ball or koftas.Then deep fry in hot oil untill slightly coloured.Then drain and keep aside.

for gravy:
heat oil in a kadai then add onioun puree,ginger,garlic paste,chopped green chilly,coriander powder,turmeric powder and salt.cook for a min.add tomato puree and redchilly powder and cook on medium flame for 8-10 min. or till oil separates from the masala.stir occasionally.stir fresh cream and garam masala powder.place warm kofta in a serving dish and pour hot gravy on top and serve.

RECIPE TIP:
Fry one kofta and check for binding.if its break add a little more cornflour deep fry in hot oil.