Badam Ka Halwa

Ingredients

• 1 cup Almonds
  
• 1/2 cup Milk
• 1/2-3/4 cup Sugar (According to taste)
• 3-4 Cardamom powder
• Few strands of Kesar (Dissolve them in 1tbsp of milk)
• Pinch of Saffron color
• 1/2 cup Ghee

Method

1. Soak almonds overnight and peel them off. If in case you forgot to soak the almonds then also no problem, you can boil them in hot water and peel them off.
2. Now grind the almonds into a thin paste with 1/4 cup of milk.
3. Take a pan and add 1/4 cup of ghee to it. When its ready add almond paste, 1/4th cup of water and remaining milk to it.
4. Now stir it for 2minutes and then add sugar to it.
5. Stir it continuously for few minutes on medium-low flame and then add saffron color, kesar, and cardamom powder to it.
6. When it starts getting thicken add the remaining ghee to it except 2tsp and stir it continuously while cooking on low flame.
7. As you see halwa is cooked and it has started leaving sides of the pan then, you can switch off the flame and add that 2tsp of ghee and stir it for a minute.

Note:- While making any halwa make sure you are using  pure and fresh ghee for best taste.

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Badam Milk Shake

Gazar Ka Halwa

Lauki Ka Raita

Ingredients

• 2cup Yogurt
• 1 cup grated lauki (Bottle Gourd)
• Salt to taste
• 1/4 tsp Roasted Cumin  Powder
• 1/4tsp Red Chilli powder
• 1/4tsp Rock Black Salt 
• 1/8 tsp Black pepper
• 1tsp Sugar  

Method

1. Whisk the yogurt and mix well. 
2. Boil grated lauki for 5-6 minutes. When cooked, drain out the excess water with the help of a seive.
3. Let it cool down and then mix it into the curd.
4. Add Salt, sugar, cumin powder, black pepper powder, rock black salt and red chilli powder. Mix all the ingredients well.
5. Your lauki raita is ready. Place it in refrigerator for 15-20minutes.
6. Serve it chilled with rice or paratha's.

Tip

• You can also add cumin seeds or mustard seeds with asafoetida in form of tadka.

Pineapple Raita

Ingredients

• 3cup Yogurt
• 2cups Pineapple (Cut it into cubes)
• Salt to taste
• 1/4 tsp Roasted Cumin  Powder
• 1/4tsp Red Chilli powder
• 1/4tsp Rock Black Salt
• 1tsp Sugar 

Method

1. Whisk the yogurt and mix well. 
2. Cut pineapple into small cubical shape.
3. Add Salt, sugar, cumin powder, rock black salt and red chilli powder. Mix all the ingredients well.
4. Now add pineapple pieces and mix it.Keep aside few pineapple cubes for garnishing.
5. Keep it to refrigerate for 20-25minutes.
6. When chilled serve it as a side dish or with paratha's instead of just yogurt. Before serving garnish it with left pineapple pieces.

Pudina Raita

Ingredients

• 1.5cup Yogurt
• 1 cup Mint leaves
• Salt to taste
• 1/4 tsp Roasted Cumin  Powder
• 1/4tsp Red Chilli powder
• 1/4tsp Rock Black Salt
• 1/8 tsp Black pepper
• 1tsp Sugar  

Method

1. Whisk the yogurt and mix well. 
2. Make a paste of mint leaves with little water.
3. Add Salt, sugar, cumin powder, black pepper powder, rock black salt and red chilli powder. Mix all the ingredients well.
4. Now add mint paste to it and mix it.
5. Your pudina raita is ready. Serve it chilled with rice or paratha's.

Boondi Raita

Raita is very handy and easy to make. You can make it within few minutes and it adds great taste to the food. It has a great combination with rice or stuffed paratha's. If some guests are coming to your home then, you can make any raita and increase variety as well as taste of your food.

Ingredient

• 1.5cup Yogurt
• 1/2 cup boondi
• Salt to taste
• Corriander leaves for garnishing
• 1/4 tsp Roasted Cumin  Powder
• 1/4tsp Red Chilli powder
• 1/8 tsp Black pepper
• 1tsp Sugar

Method

1. Whisk the yogurt and mix well.
2. Add Salt, sugar, cumin powder, black pepper powder and red chilli powder. Mix all the ingredients well.
3. Place boondi in warm water for a minute and then drain out all the water. Squeeze it properly and just before serving raita put it into the whisked yogurt. Mix it properly.
4. Before adding boondi to yogurt make sure yogurt is chilled enough.
5. Garnish it with coriander leaves.

Tomato Gravy

Ingredient

• 1/2 Kg Tomato
• 1 tsp Red Chilli powder
• 1 tsp Garam Masala of Everest
• 1 tsp Salt
• 5-6 tsp Oil

 Method

1. Cut each tomato into 5-6 pieces. 
2. Take 2-3 tsp oil in a pan and add tomato to it. Cook it for 10 minutes on high flame.
3. When tomato's are cooked and they come to room temperature grind them in the mixer.
4. Again take 2-3 tsp oil in the same pan. Place prepared tomato puree into it.
5. Add Garam masala, red chilli powder and salt to it.Now cook it for 4-5 minutes on medium flame. Stir it in between so that its not over cooked.

Common Gravy

Ingredient

• 1/2 Kg Onion
• 1 Big Piece of Ginger
• 8-10 cloves of Garlic
• 6-8 pieces of Black Pepper
• 2 Cloves (Laung)
• 1 inch Dalchini
• 2 Badi Elaichi (Black Cardamom)
• 1 tsp Salt
• 1 tsp Garam Masala of Everest
• 2tbsp Oil

Method

1. Take out the skin of onion and cut it down into long pieces. 
2. Take a pan and add water to it. Now add cut onions to it. Bring it to a boil.
3. After one boil cook it for 10-12 minutes on low flame.
4. When its cooked drain out the water and wash it thoroughly with cold water so that there is no smell of onion.
5. Now grind all the ingredients together in the mixer that is, cooked onion, ginger, garlic, black pepper, cloves, Dalchini, badi elaichi, salt and garam masala.
6. Take 2 tbsp oil in a pan and cook the above paste with 1/2 cup of water for 3-5 minutes on high flame.
7. Let it cool down. When it comes to the room temperature store it in refrigerator.

Dal Baati

Dal Bati is a Rajasthani traditional dish loved by all. It is made with wheat flour, cooked in tandoor. It is served with yellow dal. You can make plain dal bati, aloo dal baati that is stuffed with aloo or of Sattu means stuffed with sattu that is Chick Pea flour. Sattu is basically a Bihari cuisine.

Ingredient

For stuffing

• 2 Large boiled and mashed potato's
• 1/2 cup green peas boiled
• 1/4 tsp Cumin seeds
• 3tbsp Oil
• Salt to taste
• 1/4 tsp Ginger Chilli paste
• Pinch of Asafoetida
• 1/4 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• 1/4 tsp cumin powder
• Chat masala according to taste
• 1/4 cup Coriander leaves  for garnishing

 For dough

• 4 cups wheat flour
• 2 Tbsp Gram Flour
• 2tsp curd
• Salt to taste
• 1/2 tsp Red chilli powder
• 1 tbsp fresh Cream
• 1/2 cup oil

For Dal

• 1/2 cup Tuwar Dal
• 1/4 cup Chana Dal
• 1/4 cup Moong Dal
• 1/8 cup Udad Dal
• Salt to taste
• 1/2 tsp Turmeric powder

 For Tadka

• 2 tbsp Ghee
• 1/4 tsp Mustard seeds
• 1/4 tsp cumin seeds
• Pinch of Asafoetida
• 1/2 tsp Ginger chilli paste
• 2 Red Chillies (Akhi)
• Tejpatta
• 1/2 tsp red chilli powder

2 cups Pure ghee to dip Baati's

Method

For stuffing

1. Boil green peas and potato separately. Take 1tbsp oil in a pan. When heated up and green peas to it. Roast it on low flame till all its water evaporates. Stir in between so that it does not gets sticked up to the pan.
2. Now 2tbsp oil again in the same pan. Add cumin seeds, asafoetida, and ginger chilli paste to it. Stir it for a while.
3. Now add boiled and mashed potato's to it. Add salt, red chilli powder, garam masala, cumin powder, and chaat masala to it. Mix all the ingredients well and cook it on low flame for 5-8 minutes to roast it.
4. Stir it in between. When done add green peas and coriander leaves to it  Mix it well again and your stuffing is ready.

For Dal

1. Wash all dals properly and soak it in water for half hour.
2. Now pressure cook dal with salt and turmeric powder. After one whistle put flame on low and cook for another 10-15 minutes.

For Tadka

1. Take a pan. Put ghee. Now add mustard seeds, cumin seeds, asafoetida, and ginger chilli paste. Stir it well.
2. When mustard and cumin seeds stops spluttering then add tejpatta, akhi red chilli and red chilli powder.
3. At last add tadka to dal and mix well. Bring dal to a boil and garnish it with coriander leaves.

For Dough

1. Mix all ingredients properly and use water to prepare a soft dough of it. Add little water at a time otherwise your dough may become too soft then, your baati will not become proper.

For Baati

1. Divide the dough into equal parts. Make small balls of it of desired size.
2. Now flatten each part with hand to make it in the form of circular poori to do stuffing.
3. Take the potato filling that we have prepared above and stuff it in between as we do for paratha's.
4. Now roll it slowly from each side and make a knot at top so that while we cook it in tandoor it should not break or split.
5. Now your baati's are ready to be placed in tandoor.
6. Pre heat tandoor for 5 minutes on high flame. After it place the flame on medium low and place baati's inside the tandoor.
7. Cook them for 8-10 minutes till they become golden brown in color. Cook them from both side.
8. Now heat up ghee and melt it properly. Dip cooked Baati's in hot ghee for a minute and serve hot with Dal, Aloo ka chokha and Baigan ka chokha. I'm sure everyone will love it.

Enjoy your Dal Baati....:)

Aaloo ka Chokha

Ingredient

• 3-4 large boiled Potato's
• 1 Onion finely chopped
• 3 large Tomato's
• Salt to taste
• 1/2 tsp Red chilli power
• 1/2 tsp Cumin powder
• 1/2 tsp masala of mango pickle or red chilli pickle
• 1/4 tsp Garam masala (adjust according to taste)
• 1/4 cup coriander leaves for garnishing

Method

1. Mash the boiled potato's.
2. Take out the skin of tomato. Cut it into pieces and cook in a kadai with little water (1/4cup). Cover it up with a lid.
3. Cook tomato's for 10-15 minutes. In between check so that it does not get sticks at the bottom of the pan. If its sticking up add little more water.
4. After its cooked mash it properly and cook on high flame till all its water evaporates.
5. Now mix mashed potato's, tomato, salt, cumin powder, red chilli powder, pickle masala and garam masala. Mix it well.
6. At last add onion and coriander leaves. Serve it with roti, chapati, Dal Baati, rice etc.

Baingan Ka Chokha

Generally, very few people like baingan (Brinjal). Most often kids don't like eating baingan at all and mother's are worried as brinjal is healthy and nutritious.

Now you need not to worry about you kids that they don't eat baingan. Try out this recipe and i'm sure that kids will love it.

Ingredient

• 1 large Brinjal (Bharte wala)
• 1 Onion finely chopped
• 3 large Tomato's
• Salt to taste
• 1/2 tsp Red chilli power
• 1/2 tsp Cumin powder
• 1/2 tsp masala of mango pickle or red chilli pickle
• 1/4 tsp Garam masala (adjust according to taste)
• 1/4 cup coriander leaves for garnishing

Method

1. Cut brinjal into pieces and wash it thoroughly. Now cook it in a cooker on medium flame and after one whistle cook it on low flame for another 5-8 minutes.
2. Now drain out excess water and mash it properly.
3. Take out the skin of tomato. Cut it into pieces and cook in a kadai with little water (1/4cup). Cover it up with a lid.
4. Cook tomato's for 10-15 minutes. In between check so that it does not get sticks at the bottom of the pan. If its sticking up add little more water.
5. After its cooked mash it properly and cook on high flame till all its water evaporates.
6. Now mix brinjal, tomato, salt, cumin powder, red chilli powder, pickle masala and garam masala. Mix it well.
7. At last add onion and coriander leaves. Serve it with roti, chapati, Dal Baati, rice etc.

Paneer Tikka Masala

Ingredients

For Marination

• 200gms of Paneer
• 2tbsp Yogurt
• 1/4 tsp Red Chilli powder
• 1 tsp Corriander powder
• 1/2 tsp grated Ginger
• Salt to taste

 For Gravy

• 3-4 Tomato's
• 1-2 Green Chillies finely chopped
• 1tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• 1/2 tsp Cumin seeds
• Pinch of Asafoetida
• 1/2 tsp Paprika powder
• 1-2 Bay leaves
• 1/4 tsp Sugar
• Salt to taste

Method

For Marination

1. Mix all ingredients in a bowl and keep it for 1-2 hours for marination in refrigerator.
2. Now heat up a skillet. Take 1 tbsp oil and cover the skillet with oil by spreading it up evenly.
3. Now take marinated paneer cubes coated well and cook it evenly on skillet till golden brown. Turn them to cook from each side.

For Gravy

1. Grind tomato's and green chillies to prepare a fine paste.
2. Now take oil in a pan and add cumin seeds when it splutters add asafoetida and bay leaves to it.
3. Now add tomato green chilli paste and cook it on medium-low flame.
4. Now it starts leaving oil add coriander powder, paprika powder, turmeric powder, salt and sugar. Mixx all well and cook for another 3-4 minutes.
5. When masala is all cooked add yogurt to it to thicken up the gravy.
6. When you achieve your desired consistency, add paneer cubes to it and cook for 1-2 minutes on medium-low flame.
7. Now when paneer cubes are well coated up and cooked add garam masala to it and cook again for a minute. Garnish it with coriander leaves.

Gazar Ka Halwa

Gazar Ka Halwa is freat dessert loved by all. In winter's in every home people love to eat this dessert after having lunch or dinner. Its very easy to make and is very healthy. In winter's we get fresh carrots available in market and halwa made by it tastes awesome and mouth watery. I simply love it.

I use to wait for winter's so that as soon as carrots are available in the market i can make it. :)

Ingredients

• 1 kg Fresh Carrots
• 3/4 Ltr Milk
• 1 cup Sugar (adjust according to taste)
• 6-7 Cardamom powder (Elaichi powder)
• 100 gms Khoya
• 2-3 tbsp Cashew nuts and Raisins

Method

1. Wash the Carrots and grate them. Keep milk to bring up the boil in a non-stick pan.
2. When milk comes to a boil add grated carrots to it
3. Let it simmer at medium/low flame till carrots become soft and no milk is left in the pan.
4. Add Khoya and mix it well on high flame.
5. Now add sugar and cardamom powder to it. (Sugar should be adjusted according to carrot left in the pan after it becomes soft and no milk is left. Remember quantity of sugar should be equal to little less then the 1/2 the quantity of gajar or little less than it.
6. Turn the flame on high and keep on stirring till the sugar dissolves and the halwa thickens. Now add 1 or 2 tbsp ghee, cashews and  raisins as per your liking. Cook for another 2 minutes.

Besan Ka Chilla

Besan ka Chilla ia a great tea time recipe that could be cooked within no time. It takes hardly 5-8 minutes for preparation.

Ingredients

• 2cups of Gram Flour/Chick Pea flour (Besan)
• 1-2 green chilli finely chopped
• 1 Onion finely chopped
• 1 Tomato finely chopped
• 1/4 tsp Red chilli powder
• 1/4 tsp Cumin seeds
• 1/4 cup Coriander leaves
• Salt to taste
• Oil to cook

Method

1. Take a bowl and mix gram flour, salt, red chilli powder, cumin seeds, onions, tomato's and coriander leaves. Now add water slowly and gradually to prepare a fine and consistent batter.
2. Batter should not be thick neither too watery. Like you do for Moong Dal Chilla's the same consistency is required for besan chilla's.
3. Now heat up the pan and grease it up with the oil. Pour the batter on the pan and spread it out nicely in circle uniformly.
4. Use oil to cook chilla as you do for dosa.
5. Cook chilla from both side till it becomes golden brown in color.
6. Serve hot chilla's with green chutney and tomato ketchup.

Gobhi Pakora

Gobhi Pakora's are tasty, crunchy, golden brown Indian tea time snack loved by all Indian households. In addition to gobi, plenty of veggies can be used to make different variety of pakora's like Cucumber pakora, aloo pakora's, Onion pakora, Mirch pakora, Baigan bhajiya etc.

Ingredient

• 1 small cauliflower washed throughly and cut in medium size florets
• 1 cup Gram flour/ Chick pea flour(Besan)
• 1/4 cup cornflour
• Salt to taste
• 1/4 cup fresh chopped coriander leaves
• 1/2 tsp Red chilli powder
• 1/2 tsp Cumin seeds
• 1-2 green chillies finely chopped
• Oil to deep fry

Method

1. Cut the cauliflower into medium size florets and wash it thoroughly. Drain out excess water.
2. Take a bowl and mix gram flour, corn flour, salt, red chilli powder, cumin seeds, coriander leaves and green chillies.
3. Add water slowly and gradually to prepare a thick and consistent batter. It should neither be too watery or too thick.
4. Now heat up the oil in a kadai to deep fry pakora's.
5. When oil is heated up dip each cut cauliflower florets one by one into the batter and pour it slowly in the hot oil. Make sure florets are well coated with the batter.
6. Don't pour too many florets together that overcrowds the pan/Wok.
7. Now cook pakora's from both side till they are golden brown in color and then place them on an absorbent paper to drain excess oil from it.
8. Cook pakora's in batches in the same way.
9. Serve Gobi pakora's or any other bhajiya with green chutney, Tamarind chutney or Tomato ketchup with a cup of tea.

Veg Fried Rice

Ingredients

• 2 cups Basmati Rice
• 4cups of water
• 3tbsp Oil
• 1/2 cup spring onion finely chopped
• 1/2 cup Capsicum finely chopped
• 1/2 cup Carrot finely chopped
• 1/2 cup Cabbage finely chopped
• 1/2 Beans pieces
• 1 tbsp  minced Garlic
• 1tsp Ginger paste
• 2-3 green chillies finely chopped
• 3/4th tbsp Vinegar
• Salt to taste
• 1/2 tsp Garam Masala
• Black Pepper powder as required

Method

1. Cook rice as usual with water. Add 1tbsp oil to it while cooking. When rice is 70-80% cooked drain out excess water and spread it out in a plate and cool.
2. Now take 2tbsp oil in a Kadai. Stir fry ginger, garlic, and green chillies.
3. Add all other vegetables and mix well. Saute it for 4-5 minutes till vegetables are little tendered.
4. Add salt, black pepper powder, Garam Masala and vinegar to it and mix well. Cook it again for a minute.
5. Then, add cooked rice to it and mix well. Again cook it for 2-3 minutes on low-medium flame.
6. Garnish it with Spring onion and serve it hot with Veg Manchurian or Paneer chilli.

Tips

• While cooking rice if you feel water is less or rice is getting sticky add hot water to it according to your need as later when rice is cooked you can drain out the excess water. Then, rice will not get sticky.

Contact Us

For general article suggestions, queries, any new recipe or for any tips you can come in touch with me using this form. Just send me your queries and soon you will get your answers.

Upma

Ingredient

• 1.5 cup Semolina
• 3cups water
• 1/2 Capsicum finely chopped
• 1/2 Carrot finely chopped
• 1 medium sized Onion finely chopped
• 1 chopped tomato
• 5-6 Curry leaves
• 1/2 tsp Mustard seeds
• Pinch of Asafoetida
• Salt to taste
• 1tsp Lemon juice
• 1/4-1/2tsp  Black Pepper (optional)
• 2tbsp Oil
• Coriander leaves for garnishing

Method

1. Roast semolina in a pan till golden brown.
2. Take oil in a pan. Add mustard seeds, curry leaves and asafoetida to it.
3. When mustard stops spluttering add chopped tomato's to it and stir it for 2 minutes.
4. Now add onion to it and cook until they turn little golden brown in color.
5. Then, add capsicum and carrot to it. Mix them well and cook them till they are 60%done.
6. Now add salt, black pepper, lemon juice and water to it. Mix everything well. Adjust quantity of water according to yourself.
7. Garnish with coriander leaves and serve it.

About Me

My Name is Pooja Beriwal and I, live in Mumbai. By profession, earlier i was a software engineer but now I'm just a house wife. Cooking has always been my passion but before marriage, i hardly cooked anything as was too busy with my studies.

I have always been a great lover of good food. After marriage, i got chance and time to recreate and give new dimensions to my passion. My husband is too simple and straight forward. He also loves eating different types of cuisines.

As we both are great lover of food, i use to try out many new recipes and keep on trying it with new variations till i get the exact taste what i want. Here, at this blog http://www.veggiefoodcorner.blogspot.in/  you will get variety of recipes and may be more then one recipe for the same dish as there are many ways to create the same dish and the one that i like most i use to post it here for my friends and viewers on this blog.

Cooking is an art. You keep on doing little variations and experiments you will definitely get a new and improved taste. Keep visiting us for new recipes and do post comments if you have any.

If you like this blog and want to receive updates, add up as a member and at your email you will get all the latest updates of this blog.

Keep Cooking,

Pooja Beriwal

Poha

If you like to eat something healthy and very light in breakfast then, poha is one of the best choice you can make. Its very easy to make and tastes great. Even children's love to eat it.

Ingredient

• 4cup Poha
• 1 small Potato finely chopped
• 1 Tomato finely chopped
• 1 Onion finely chopped
• 1 Carrot finely chopped
• 1/2 cup Green peas
• 10-12 curry leaves
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• Salt to taste
• 1/4 tsp Red chilli powder
• 1/4 tsp Garam Masala
• 1/2 tsp Ginger Chilli paste 
• 1/2 tsp Turmeric powder
• 1/2 lemon juice
• Pinch of Asafoetida
• 2 tsp Sugar
• Coriander leaves for garnishing
• 2tbsp Oil

Method

1. Wash Poha properly and drain out water properly. Keep it aside for 15-20 minutes.
2. Take a pan and add oil to it. When heated up add mustard seeds, cumin seeds, asafoetida, curry leaves and ginger chilli paste to it.
3. When mustard seeds stops spluttering add onion to it. Cook it on low flame till they turn golden brown. 
4. Now add tomato to it. Stir it for a minute. Now add chopped potato's, green peas, and carrot. Add salt and turmeric powder to it and mix it well. Cover it with a lid and cook on low flame till vegetables get tender.
5. When vegetables are cooked add red chilli powder, garam masala, sugar, and lemon juice to it.
6. Mix everything well and garnish with coriander leaves. Cover it again with the lid. Cook it on low flame for a minute then put off the flame.

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Upma

Pav Bhaji

Chilli Potato

Onion Bhajiya

Ingredient

• 3 medium size Onions
• 2cups Gram flour
• Salt to taste
• 1-2 green chilli finely chopped
• 1/4 tsp Red chilli powder
• 1/4 tsp cumin seeds
• Oil to deep fry

Method

1. Peel off onion and cut it in lengthwise. Wash it properly.
2. Take a bowl. Mix gram flour, salt, red chilli powder, cumin seeds, green chillies and onions all together properly and set aside for 10 minutes.
3. It will leave water and it will be sufficient for pakora's batter. If needed you can sprinkle some drops of water and mix it.
4. Take a kadai and heat up the oil.
5. When oil is ready pour pakora's in kadai and cook them on low-medium flame. 
6. Cook it till they are golden brown in color.
7. Serve hot onion pakora's with hari chutney, Tamarind chutney or Tomato sauce or combination of chutneys along with a cup of tea.

You may also like:

Poha

Pav Bhaji

Chilli Potato

Aloo Bhajiya

Bhajiya's are the most loved snack in North India. You can make variety of bhajiya's like aloo bhajiya, Cucumber Bhajiya, mix veg Bhajiya, Gobhi Bhajiya, Palak Bhajiya, Onion Bhajiya etc.

All types of bhajiya are very easy to make and tastes great. 

Ingredient

• 2Potato's
• Salt to taste
• 1/4 tsp Red chilli powder
• 1/4 tsp Cumin seeds
• 2-3 tbsp Gram flour (Besan)
• Water as needed
• Oil to fry

Method

1. Peel off potato's and cut them into thin circles.
2. To prepare batter: Take gram flour in a bowl. Mix salt, red chilli powder, cumin seeds and water to it. Add little water at a time and mix well. If needed then add more water. Remember batter should not be too thin. It should be little thick so that it can coat potato's properly.
3. Take kadai and heat up the oil.
4. When oil is ready dip potato pieces into the batter and pour them in kadai.
5. Cook bhajiya's on low-medium flame till they are golden brown in color.
6. Serve hot bhajiya's with hari chutney, Tomato sauce or Tamarind Chutney with a cup of tea.

Bhajiya's taste great in winter or Spring season. Try them. I'm sure you will love it.

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Gobhi Pakore

Onion Bhajiya

Besan Ka Chilla

Palak Paneer

Whether you are a Spinach lover or not, but I'm sure that you will love Palak Paneer. It is a very healthy option with lots of vitamins and iron and too quick to prepare.

Ingredients

• 1 bunch of Spinach (Palak)
• 200gms of Paneer
• 1 Large Tomato
• 1 medium size Onion
• Salt to taste
• 1-2 green chillies
• Grated Ginger Garlic
• 1/4 tsp Red Chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• 1/2 tsp Kitchen King Masala of Everest
• 1/2 tsp Cumin seeds
• 2tbsp Oil
• Cream for Garnishing

 Method

1. Chop Spinach leaves roughly and wash it properly. Now pressure cook it with little water and give a whistle.
2. On cooling grind it to a smooth paste.
3. Grind Tomato, onion and green chillies together to form a paste .
4. Now take oil in a pan. When hot add cumin seeds to it.
5. When cumin seeds stops spluttering add grated ginger garlic and tomato onion paste to it.
6. Add salt, red chilli powder and turmeric powder to it.
7. Cook it on low flame till the mixture starts leaving oil.
8. Now add Spinach paste to it. Stir it properly and cook for 5-7 minutes on medium flame. If you feel gravy is quite dry then, you can add little water to it.
9. If there is extra water in your gravy then cook it on high flame till it comes to your desired consistency.
10. Now put garam masala and kitchen king masala. Stir it again for a minute.
11. Cut paneer into cubes. Add these paneer cubes to the gravy and garnish with fresh cream.
12. Serve hot palak paneer with any Indian bread.

Shahi Paneer

Paneer Butter Masala

Paneer Makhani

Malai Kofta

Veg Frankie

Veg Frankie is a great dish served as breakfast or as an evening snack. It tastes great and is very easy to make. Children's simply love it and its healthy to.

Ingredient

For Roll or Frankie Paratha

• 2cups of All purpose flour (Maida) or wheat flour
• Salt to taste
• 1 tbsp Oil
• Water

For Filling

• 200gms of grated Paneer
• 1 Capsicum finely chopped
• 1Onion finely chopped
• 1 cup Cabbage finely chopped
• 1 Carrot finely chopped
• 1 Tomato finely chopped
• 1/2 tsp Mustard Seeds
• 2tbsp Oil
• Salt to taste
• 1/2 tsp Black Pepper Powder
• 1/4 tsp Garam Masala
• Coriander Leaves for garnishing

Method

For Rolls

1. Mix all Ingredients well and prepare a soft dough of it.
2. Divide the dough in equal parts. Roll each part and cook as we do for paratha's.
3. Now your roll is ready.

For Filling

1. Take a Kadai and add oil to it. When oil is ready add mustard seeds to it.
2. Now add tomato to it and stir for a minute. Now add all other vegetables to it. Add salt according to taste. Stir all the vegetables and cover it with a lid. Cook it on low flame for 5-8 minutes till they are 70% cooked.
3. Now take grated paneer and mix it well. Add black pepper and garam masala to it. Mix the filling properly and cover it with a lid again.
4. Cook the filling for another 5 minutes on medium flame and at last garnish with coriander leaves.
5. Now place the filling at the center of each paratha and roll it. Serve hot frankie with green chutney and Tomato Ketchup.

Tips

• You can use wheat flour or Maida anything for preparing rolls. I used Maida here.

Hari Chutney

Gobhi Paratha

Aloo Paratha

Malai Kofta (2nd Recipe)

Earlier, i have posted a recipe of Malai Kofta, today i am giving you another way to make it. It is very easy to make and will take hardly 25-30 minutes to get ready.

Ingredient

For Kofta

• 4 Boiled and mashed potato's
• Salt to taste
• 1/4 tsp Black Pepper Powder
• 1/4 tsp Garam Masala
• 3tsp Cornflour (Adjust as required)
• 1/4 cup coriander leaves
• 15-20 Raisins
• Paneer for filling
• Oil to fry

For Gravy

• 10-12 Cashew Nuts
• 1tsp Muskmelon Seeds (Kharbooje Ke beej)
• 2 Tomato's
• 1 Onion
• Ginger-Green Chilli Paste
• 1/2 tsp Cumin Seeds
• Pinch of Asaefoetida
• Salt to taste
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1tsp fenugreek leaves
• Dalchini, Badi elaichi, Tej Patta, 2cloves of Laung
• 2tbsp Oil
• 1/2 cup fresh cream
• 1 cup Milk 
• 1/2 tsp Sugar

Method

For Kofta

1. Mix mashed potato's, salt, black pepper powder, garam masala, coriander leaves and cornflour all together in a bowl.
2. Divide the mixture in 12-15 equal parts. Prepare small balls of it. Stuff each ball with paneer and raisins.
3. Heat the oil in a Kadai.
4. When Oil is ready, deep fry kofta's on medium flame.

For Gravy

1. Soak Cashew Nuts and Muskmelon seeds for 1-2 hour in hot water.
2. Prepare paste of cashew nuts and muskmelon seeds in a mixer.
3. Now take tomato's and onion and blend them together in mixer.
4. Take oil in a pan. When oil is ready, add cumin seeds and asaefoetida to it. Now add dalchini, badi elaichi, tej patta and laung to it.
5. Add Cashew nut paste to it. Stir it for 2 minutes. Then, add tomato onion paste and ginger green chilli paste to it. Add red chilli powder, turmeric powder and coriander powder to it. Stir it until oil starts separating.
6. Now, add fresh cream, milk and sugar to itStir it again for 2 minutes. At last add salt, garam masala and fenugreek leaves to it. 
7. Before serving add kofta's to it. Garnish it with coriander leaves and grated paneer and serve hot with chapati, roti or Naan.

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Malai Kofta 1st Recipe

Paneer Butter Masala

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