Stuffed brinjal rings

The stuffed brinjal rings inspired by Master chef india. I have used a filling of potato and tomato tossed in onion and butter.

Ingredient :-

1- 2 large size brinjal

2- 2 potato

3- 1 large size onion

4- 1 large size tomato

5- butter - 2 tsp

Method :-

Cut the lrge brinjal into thick slices. And fry them in oil or butter till its golden brown in colour. remove the middle portion of brinjal leaving a thin layer at one side. Fill in with the mixture prepared by frying potato and tomato in butter with onion. Then again fry the filled brinjal rings in butter and add slight cheese in top of the ring.

Gajar ka halwa

Hi Readers,

Here is a set of steps to prepare Gajar ka Halwa. The most famous mouth watering Indian dessert Gajar ka halwa made in simple steps. 

Ingredient:-

1- 8 to 10 carrots.

2- 1 kg full cream milk.

3- 200gm sugar

4- cashewnuts

5- rasins

6- almonds

7- 3 to 4 tsp pure ghee

Method :- 

Wash the carrots and grate them. In a pan add ghee and when its hot add the grated carrots and cook till its half cooked.(nearly 10 mins). Add milk to it and cook till it soaks all the milk and only the carrots are visible. Now, add sugar as per your choice. Add chopped cashewnuts,rasins and almonds. Serve hot or cold as per your choice and preferences.

Thankyou!

Paneer Makhanwala

This is an Indian main dish. It uses a number of spices and condiments.

Ingredient :-

250 gms Paneer
200 gms Fresh Cream (Malai)
200 gms Tomato Puree (Tamatar Ka Raas)
2-3 tblsp Butter
2 tblsp dried Fenugreek Leaves (Methi Ke Patta)
1/2 tsp Red chilli (Lal Mirchi) Powder
1/2 tsp Garam Masala Powder
2-3 Green chilli (Hari mirch)
As per taste Salt (Namak)

Method :-

• Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
• Add the cream and garam masala powder and cook further for 2-3 minutes.
• Add the paneer pieces and cook for a minute.
• Serve hot garnished with coriander.

Mushroom in black pepper sauce

This is a Chinese main dish.Very little time to prepare and a good mouth watering dish.

Ingredients: -

400 gm button mushroom.

100 gm corn flour

5 tsp soya sauce

2 green chili chopped

2 tsp fresh black pepper powder

2 medium size capsicum chopped into medium size

5 to 6 flakes of garlic chopped

oil to fry

salt to taste

Preparation:-

Clean the mushrooms and remove the stem. Add corn flour and 2 and 1/2 tsp soya sauce to the mushroom and mix well. Heat oil in a thick bottomed pan. When oil is ready to fry, slowly add mushrooms and deep fry. Caution needs to be taken as mushroom will leave a lot of water while deep frying. No need to add more salt as soya sauce has enough salt. If needed taste and add salt accordingly. Keep aside the  mushrooms. In another pan heat 1tsp oil. When oil is hot add the chopped garlic and chopped chili and cook till garlic starts to turn brown. Then add the capsicums and cook till they turn little brown. Add remaining soya sauce,fried mushrooms and black pepper powder. Cook for about 4 mins and serve hot along with tomato sauce.

Aam da chutney

This is a seasonal recipe made especially in summer months. This dish is served mainly as an appetizer along with main dishes. It has a chatpata taste.

Ingredients:-

2 Raw mangoes

100 gm jaggery

1 tsp red chili powder

1/2 tsp termeric powder

pinch of salt

1/2 tsp fenugreek seeds

1/2 cumin seeds

1 tsp oil

Procedure:-

Wash and peel the raw mangoes. Cut it into small pieces. Heat oil in a pan. When oil is heated properly add cumin and fenugreek seeds. Once it starts cracking add the mango cubes,red chili powder,termeric and salt. Cover the container and cook in low flame for 5 mins. Once,the mango is cooked,it will be very soft and will easily mix with the spoon. Smash the mangoes to form a thick and pulpy jelly. Now add the jaggery and cook for another 4 to 5 mins until jaggery gets mixed in the pulp properly. Remove from heat and serve. This dish is equally good to be served hot or cold.

Creamy Mushroom Masala

This delicious dish is a combination of mushroom masala and sauteed mushroom in cream sauce. One of my experiment that resulted in another equally delicious dish.

Ingredients:-

400 gm button mushroom

2 Onions chopped

1/2 tsp ginger paste

1/2 tsp turmeric powder

2 green chili chopped

1 tomato chopped

1 tsp garam masala

1/2 cup fresh cream

pinch of cumin seeds

2tsp oil

salt to taste

Procedure:-

Clean the mushrooms and cut them into two equal halves. In a pan heat oil. When the oil is hot add cumin seeds followed by onions. When onions turn brown in colour add green chili, ginger paste,garam masala,turmeric powder and salt.Add tomato and cook till the masala is thick. Now add the mushrooms and cook for about 7 to 8 mins. No need to add any extra water and mushroom will give out a lot of water. Cover the pan and cook for 3 mins and then remove the cover and cook in low flame until the water dries out. Now add the fresh cream and mix it well to coat each mushroom with cream. Cook for about 2 to 3 mins. Garnish with coriander leaves and serve  hot.

Paneer Handi

 This is one of the traditional dish of cottage cheese. Its bit tangy and spicy dish.

Ingredients:-

250 gm Cottage cheese.

2 medium size onion chopped

1 cup curd

1 1/2 tsp garlic and ginger paste

1 medium size tomato chopped

1 tsp garam masala

1 tsp red chili powder

1/2 tsp turmeric powder

salt to taste

2 tsp oil

Procedure:-

Heat oil in a pan. Add cumin seeds when its hot. Once the cumin seeds turn brown add onions and fry till they become golden brown in color. Add ginger garlic paste,turmeric powder,garam masala and red chili powder and cook until it starts to give oil. Then add tomatoes and cook till the masala is cooked. Now, add the curd. Cook another 7 to 8 mins until the masala starts to thicken. Now add 1/2 cup water and bring it unto boil. Add the paneer(cottage cheese) cubes to the gravy and cook for another 5 to 6 mins. The masala should be coated over each cube. Now, garnish with coriander leaves and serve hot along with Puri or Chapati.