Rajma Masala

Rajma is an all-time favorite dish in Punjabi household. Rajma is made with onion & tomato based gravy and is mildly spiced. Below is my way of cooking simple Rajma Masala, very easy & tasty recipe. Rajma Masala taste best with Jeera rice or plain steamed basamati rice.

Kabuli Chole Masala

Kabuli Chole are specialty of North India and one finds them usually at all the parties, they are easy to make and delicious to eat. Kabuli Chole is a perfect dish for nice lunch or dinner party. You can have them with poori or bhature. Try making chole with the recipe that I am sharing and you will new taste in your regular chole!!

Noodles Chaat

We all love Chaat but most of us stick to the traditional way of making it so I thought why not make chaat but with a Chinese twist and surprising it turned out well. So here’s my recipe of Chinese Noodles chaat, this Noodles chaat is little spicy and has that extra zing which comes with adding green vegetables so next time you are planning to make Chinese noodles chaat try it with Chinese twist.

Dhokla Based on – Rawa and Gram flour

A quick Dhokla made from Rawa and Gram flour, quite useful if you don't have the traditional dhokla batter. This Dhokla can be cooked in few minutes with absolutely no prior preparations. You can serve it the traditional way with Chutney.

Prawn Fry Curry (Base on Onion and tomato paste flavor )

Prawn is such a diverse dish and can be made in so many different ways.This prawns is spicy in taste and can be served as a quick dinner or lunch dish.Try this dish and I am sure you will really like the taste & flavors of this dish.

Ingredients:

500 gm Prawns mid size
1 cup vegetable oil
1 teaspoon salt
1 teaspoon turmeric powder
5 tablespoon onion paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon ginger & garlic paste
1 small bowl chopped tomato paste
1 bay leaves
2 green and black cardamom
1/2 teaspoon black pepper powder

Method:

1 Clean Prawns with water and keep aside for 5 minutes to drain out excess water.

2 Sprinkle prawns with Turmeric powder, Salt, Garam Masala, and ginger & Garlic paste, mix properly and leave for 30 minutes to marinate.
      

      3.  Deep fry the marinated prawns in an open pan. Once it is light brown in color remove from oil.

       

     4.    In the same pan, with the oil left from  deep frying – put all the above ingredients (1/2 spoon whole Cumin seeds, bay leaves, Green cardamom , black cardamom, Onion paste, chopped tomato and ginger & Garlic paste.

     5.    Roast for 10 min and add Black pepper powder, Coriander powder, Cummins powder, red chili powder, garam masala powder and tomato puree.

      

    6.    Roast the above for  10  minutes on slow flame till golden brown in color.

    7.    Once its become golden brown add your fried prawns in the masala and little water or less than  ½ cup water 

     

      8.    Cover with lid and keep on  the low flame for additional 10 minutes

9. Now your prawn fry curry is ready for serve. You can eat this with Rice/ Plain roti.

Bhuna Matar Paneer

Our dish for today is Bhuna Matar Paneer .It is a quick and versatile dish that is just so delicious! Bhuna Matar paneer is quick to make and is ideal to make when you are not in a mood to make too much effort. Bhuna Matar paneer can be served as a main course or can be part of side dish. It tastes amazing with toast but can also be served with hot roti or nan!

Tawa Pomfret Fry

Fish is such a diverse dish and can be made in so many different ways. Yesterday I made Tawa Pomfret fry ; this fish is spicy  in taste  and can be served as a quick dinner or lunch dish or can be eaten just like that during snack time. Try this dish and I am sure you will really like the taste & flavors of this dish.

Ingredient-

2 white Pom-fret fish
1 tablespoon coriander seeds
1 teaspoon black pepper seeds
4 red chili whole
1 tablespoon salt
1 chopped onion
5 garlic peeled
2 cinnamon stick
2 green and black cardamom
2 tablespoon rice powder
2 tablespoon gram flour
2 tablespoon suji

Method

1. Make slits on the fish with a knife.

2. Prepare a thick paste with coriander seeds, black pepper seeds, red chilly whole, garlic, cinnamon stick, green and black cardamon, in a mixer-grinder.

3. Stuff the paste in the slits made on the fishes.

4. Add salt and turmeric powder in this masala and leave for 40-50 minutes to marinate fishes.

5.now prepare a thick paste of Rice powder, Gram flour, Sooji 1/2 tbs salt and turmeric powder .

6. Heat oil in a tawa and put the fishes in tawa and cook on low flame for 2-3 minutes-cover with lid flip the fishes and cook other side for 2-3 minutes.

7.When the fishes are slightly cooked apply the paste of rice powder,sooji,etc (prepares above) on both sides and continue tocook on tawa on low flame for another 8 -10 minutes.

8, Put a few drops of lemon on this and serve hot.

Cold Coffee Chocolate Drink

As the summer season sets in, there's nothing more refreshing than a cold drink, and for the coffee and chocolate lovers, this drink would be really pleasing to taste. Try this quick chocolate drink with a blend of coffee and cocoa.

Black Chana Tikki

Last in our week special is Black Chana Tikki, extremely crispy & crunchy to have and something totally different than regular tikki’s that we make. So enjoy this Black Chana Tikki with your evening tea!

Ingredients:

1 cup black channa soak it overnight
1 chopped onion
1 tablespoon chopped green chili
1 teaspoon chopped ginger
2 tablespoon chopped coriander leaves
2 tablespoon rice flour
1 tablespoon all purpose flour
1 tablespoon cornflour powder
2 tablespoon rawa
1 tablespoon chaat masala
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon red chili powder
1 cup refined oil

Method

1.       Take black chana in mixer grinder and grind it without using water (if required add 1 or 2 spoon) and make fine paste

2.       Now take out black chana paste in a bowl and add rice flour, corn flour, maida, salt, garam masala powder, chat masala, red chili powder, ginger, onion and green chili, lemon juice and mix it properly.

3.       Now with the help of your hand make small circle of black chana paste

4.       Give coating to the circle by sooji /rawa
5.       Heat refined oil in open pan and deep fry your tikki (try to do it on low flame), once it becomes light brown remove from pan
6.       Now your Tikki is ready to serve