Recipe - Soya Nuggets in Hot Garlic Sauce

A quick fix recipes those surprise guest visits!

Ingredients

150 gms soya nuggets soaked in hot salted water

1 large capsicum chunks

1 onion cut into squares

1tbsp soya sauce

1tsp vinegar

2 tbsp Maggi hot and sweet tomato ketchup

1 tsp crushed garlic

1/2 tsp grated ginger

1/4 cup finely chopped spring onions

1/4 tsp black pepper powder

1/4 tsp cornflour
1 tbsp oil

Salt to taste

                                                                                    

• Soak the soya nuggets in hot salted water for 10-15 minutes. Squeeze the water out, wash them in cold water and marinate in salt, soya sauce & vinegar for 20-25 minutes.
• Heat some oil in a pan. Add crushed garlic and fry till golden brown. Add grated ginger and finely chopped spring onions. Saute for 2-3 minutes.
• Add the marinated soya chunks and save the marination paste. Saute on a low flame for 3-4 minutes.
• Add capsicum, onion, salt and crushed pepper. Cook on a low flame for sometime.
• Add 1/4 tsp of cornflour to the marination paste and stir in such that lumps are not formed. Add this to the soya nuggets along with some soya sauce. Cook till the gravy thickens and serve hot.

Recipe - Bharwa Tamatar Bonde



www.banaraskakhana.com



Puneites would know how we were cought unaware by sudden thunder and showers this Tuesday evening. Rains always call for chai and pakodas - but this time I wanted to make something different. That's when I remembered this recipe that I had read on www.banaraskakhana.com. Thankyou Sangeeta for making our Tuesday evening so special :). Please read the complete recipe by clicking on the link below :

Bharwa Tamatar Bonde



Paneer stuffed Moong Dal Chilla with Amla Chutney

This dish makes for a spicy tangy protein rich breakfast.

Ingredients

For the stuffing:
Paneer - 100 gms
Finely chopped onion - 1
Finely chopped capsicum - 1
Finely chopped green chillis - 2
Coriander powder - 1/2 tsp
Chilli powder - 1/4 tsp
Salt to taste
 Oil


For the chillas:
 Moong dal soaked in water for 3-4 hrs - 1 cup
Besan - 2tbsp
Red chilli powder - 1/4 tsp
Cumin powder - 1/4 tsp
Finely chopped green chillis - 2
Finely chopped  fresh coriander leaves
Salt to taste

Amla Chutney:

For ingredients and recipe, please click HERE


Paneer Stuffing:

• Fry the onions in a pan until translucent. Add the chopped capsicum and green chillis and fry for another 3-4 mins till the capsicum is cooked.
• Crumble the paneer and add it to the onions & capsicum. Add the salt and rest of the dry spices. Saute for another 5 mins and keep it aside.

Chillas:

• Drain the dal and grind it to a fine paste. To this paste, add 2 tbsp of besan and mix thoroughly so that no lumps are formed.
• To this paste, add the salt, dry spices, green chillis and fresh coriander leaves. Adjust the batter consistency so that it is similar to that of a dosa batter.
• Heat a little bit of oil in a non stick tawa and spread a ladle of the batter. Cook on a low flame until both sides are brown and crispy.
• Stuff the chilla with paneer and serve hot with amla chutney.

Khandvi Ravioli - by Manish Mehrotra

Since both Khandvi & Ravioli fall in the list of my all time favorite foods, I tried recreating this magic in my kitchen but was unable to get perfect khandvi sheets. Manish Mehrotra is considered to be the face of modern Indian cuisine in  India and abroad. His restaurant - Indian Accent was ranked 41 in the list of Asia's Top 50 restaurants and has an Indian menu with experimental creations.

Recipe - Khandvi Ravioli

Dal Wadi Kadhi

Ingredients :

Moong dal - 0.5 cups (soaked for 4-5 hours)
Green chillis - 2
Besan - 1 tbsp
Sour curd - 1 cup
Panch foran - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Cumin powder - 1/4 tsp
Few sprigs of spinach leaves
Curry leaves
Fenugreek leaves
Ginger - a small piece
Salt to taste
Cooking oil

• Drain the soaked dal and grind it into a paste along with green chillis and ginger paste.
• Add cumin powder, salt, red chilli powder and finely chopped fenugreek leaves.
• This is the wadi batter. Deep fry them in oil and keep it aside.

• In another pan, add 1 tbsp of oil. Add the panch foran and allow it to crackle.
• Mix the besan and sour curd together along with 1 cup of water.
• Pour this mixture in the panch foran along with 2 cups of water. Add finely chopped spinach leaves and dry spices.
• Bring it to boil and then let it simmer on a low flame for 10-15 minutes till the consistency thickens and the oil starts floating on top.
• Serve hot after adding the wadis.

Twisty Paneer Makhni

Soaring prices of onions and tomatoes made me wonder if I will have to give up my favorite dishes for the sake of monthly budget. I am a die hard fan of Paneer Makhni and started thinking if I could try making without using too many onions and tomatoes. And try I did - with all the modifications I could think up on with the end result much better than my expectations. The dish does have onions and tomatoes but instead of finishing your stock, you will use very little of these two vegetables And since I had to twist the recipe to make this dish, I decided to call it Twisty Paneer Makhni.

Ingredients:

Paneer or cottage cheese - 200 gms

One finely chopped onion

Tomatoes - 3

Bottle gourd peeled and cut into small pieces - 100 gms

Yellow pumpkin  peeled and cut into small pieces - 100 gms

Poppy seeds soaked in water - 1 tsp

Ginger garlic paste - 0.5 tsp

Pinch of hing

Turmeric powder - just to impart color

Red chilli powder - 0.5 tsp

Coriander powder - 0.5 tsp

Kasuri methi - 0.5 tsp

Cumin seeds

Oil

• Heat some oil, add the onions and fry till translucent.
• Add the pumkin. Fry for a few seconds and add bottle gourd and tomatoes.
• Fry for another 2 to 3 mins and then add 1/4 cup water and pressure cook it till one whistle.
• Allow the mixture to cool completely and then blend it in a mixer.
• Heat the remaining oil and add cumin seeds. When they start crackling,  add hing and then the ginger garlic paste. 
• Fry them till the raw smell goes. Now add the blended mixture along with the dry spices. Allow it to simmer till oil separates.Grind the poppy seeds and add to the mixture along with the paneer.
• Add ½ cup of water and simmer for 2-3 mins.Garnish with kasuri methi and serve hot.