Summer is the season for excessive sweat and fatigue! Need to keep cool ourselves. Here I show how to make SYNTHETIC GREEN MANGO flavoured SYRUP at home, to get quickly refreshed in summer days! Interestingly it costs only 1/3rd than similar products available in market. Make quick refreshing drink at 1/3rd price, than of market available drinks.
Ingredients - 750 gm sugar 1000 ml water 1/2 cup lime juice 2 tsp green mango food color 2 tsp green mango essence How to make - Boil sugar in water and make the sugar syrup till it reached one thread consistency. Add lime juice. Cool it down to room temperature. Add food color and food essence. Mix well. Store in a air tight bottle in refrigerator.
Whenever I throw a home-party, my regular guests always looking for PANEER BUTTER MASALA or PANEER MAKHANI. If I skip this dish my guests never seem happy with dining! In fact, this dish is so tasty that even non-vegetarians never let it go unwelcome! Let me share my recipe secret with my readers!
Method - Preparation - 1. Boil tomatoes. Skin off all of them 2. paste the cashew nuts. 3. Fry just little the Paneer blocks (You may skip this if it's fresh Paneer) Cooking - Melt 20 gm butter in a pan. Add whole Garam Masala (cinnamon, cardamom, clove) and Shahi Jeera (Caraway seeds). Saute a little. Add chopped onions. Fry little brownish. Add ginger-garlic paste.Stir and cook for a minute. Add skinned off boiled tomatoes. Stir, mash and cook till it forms like a thick lump. Now add coriander powder, paprika, Kasoori Methi (dry fenugreek leaves), garam masala powder and cashew paste. Mix and cook for 3 minutes. Now put this mixture in a blender and blend it a nice smooth paste. After blending put the smoother paste again in pan. Add salt to your taste. Here, you add honey! You may use sugar also if honey is unavailable, but honey in this dish, makes it heavenly tasty!
Mix and cook just for a minute. Then add fresh cream and Paneer (cottage cheese) blocks. Mix well, then turn off flame. Now (after putting off flame) add warm milk little by little and stir continuously. If you keep the flame on, then milk may get curdled. So remember to put off flame. Finally add 20-25 gm butter and fresh cream before serving!
salt to taste How to make - First boil the spinach for 4-5 minutes. Don't cover while boiling. If you cover, spinach would get blackish, and dish won't look good. After boiling the spinach, strain and blend the spinach to make a nice green paste. Heat 3 tbsp oil in a pan. Add whole Garam Masala (clove, cinnamon, cardamom). Add Shahi Jeera (caraway seeds). Be careful, Shahi Jeera gets very quickly burnt. Turn the flame low. Add chopped garlic, onion. Sprinkle little salt to fry the onions faster. Fry the onions little brownish, since it needs to dissolve in the gravy. Add chopped tomato. This too fry well. Actually, everything in this Dhaba style PALAK PANEER gravy must be a smooth paste, except the Paneer (cottage cheese). Thrash and mash the tomatoes. Add one after one, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, dry red chili powder, Kasoori Methi (dry fenugreek leaves). Stir and cook well for 2-3 mins. Now add spinach paste. Mix well with rest. Spinach is very tender vegetables, so cook in very slow flame, else it would get burnt. When oil comes out on the surface of the gravy add Garam Masala powder and Paneer blocks. If the Paneer is fresh, don't fry it. Fresh Paneer tastes very nice. Please remember, don't cook it covered, else the nice green color will be vanished! Now add fresh cream. Adding cream is optional. But I always prefer to add cream, since it enhance the taste of this dish. Add one cube butter before serve! Now enjoy this delicious Dhaba style Punjabi PALAK PANEER with Chapathi, Naan etc!
Those who are connoisseur of good food, never ignore this fusion recipe. Corn is a very healthy vegetable and some simple innovation made it more lucrative and delicious recipe. People across the globe love the aroma and taste of this dish BABY CORN MANCHURIAN. Make it today at home for your family!
How to make BABY CORN MANCHURIAN - First, cut Baby corns into halves. Make a mix with corn flour, salt to taste, peppercorn powder, dry red chili powder, 1/2 tsp garlic paste, 1/2 tsp ginger paste. Add water and make a thicker batter. Add vinegar and soy sauce. Coat the corns in the batter and deep fry. Heat 2 tbsp oil in a pan. Add chopped onion,chopped tomatoes, bell pepper toss and fry. Add garlic and ginger paste, mix well. Add dry red chili powder, chopped green chilies,chopped spring onion, vinegar, soy sauce salt to taste. Mix and cook well. Add peppercorn powder. Now, dissolve corn flour in water and pour. Let it boil for 4-5 minutes Cook a little till it thicken, add fried baby corns. Mix well with gravy. Your BABY CORN MANCHURIAN is ready to serve! See below the ingredients.
Ingredients for Baby Corn Manchurian - 250 gm Baby Corn (cut into half) 150 gm onion (squarely sliced) 50 gm Bell pepper (squarely sliced) 100 gm tomato (squarely sliced) 100 gm spring onion 2 tsp white vinegar 2 tsp soy sauce 5 tbsp corn flour 1 tsp peppercorn powder 2 tbsp White oil (for gravy) 150 ml water (for gravy) 150 ml White oil (for corn fry) salt to taste 1 tsp dry red chili powder 2 tsp garlic paste 2 tsp ginger paste 4-5 green chili
Nice tasty. Quick & easy to make. Very healthy to eat! What else a mom wants!
As a mom, me too, often make this for my family. Children never tell 'No' to this! Husband just can't gets up from dining table! other members of my family, thanks me, everytime I make it!
You too know this trick - how to make everyone happy!
Ingredients - (Serving 4, prep time: 20 min, cooking time: 10 min) 200 gm Poha/Chidwa/Chire (flattened rice) 2 tbsp(50 gm) peanut 2 tbsp chopped onion 2 tsp chopped garlic 2 tsp gram dal 2 tsp cashew 2 tsp raisin 3-4 green chili (slit) 1 tsp turmeric powder 2 tbsp vegetable oil 1 tsp sugar salt to taste 1 lime juice for seasoning 2-3 dry red chili 1/2 tsp black mustard seed 1/2 tsp cumin seed pinch of asafoetida 20-25 curry leaves
How to make - Soak and rinse Chidwa (flattened rice). Heat oil in a pan. Add seasoning - dry red chili, black mustard seed, cumin seed, pinch of asafoetida, curry leaves. Saute a little. Add peanut, chopped onion, garlic, gram dal, cashew, raisin, slit green chili, turmeric powder. Mix, stir and cook for 2 mins. After 2-3 minutes, ad soaked chidwa (flattened rice). Mix well, all these. Here add salt to taste and sugar. cook for 1 min. Now sprinkle 1 tbsp water and cook covered for just 2 min. Chidwa pulao or Gluten-free, vegan, tasty Flattened Rice Upma ready! Sprinkle lime juice and serve!
Gujrati culture is as rich, vibrant and diverse as Bengal. Gujrat boasts of many delicious vegetarian dishes, which people around the world enjoy with great relish! Let's make such a nice Gujrati dish - KHANDVI! It's very easy to make. Very tasty to eat. Importantly, it's oil-free recipe! Make.Eat.Enjoy!
For 9 - 12 KHANDVIs you need Ingredients - for batter - 1 cup (200 g)Gram Besan 1 and 1/2 cup (300 g) plain yogurt 1 tsp ginger paste 1 tsp green chili paste salt to taste 1 tsp turmeric powder for garnishing - 1 big bell pepper (chopped) 1 Tbsp chopped coriander leaves 100 g cheese (grated) 3 Tbsp grated coconut for seasoning - 1/2 tsp mustard seed 12-15 curry leaves 1 tsp oil (for saute)
Method - Mix all the batter ingredients, with water and make a batter of a thicker liquid consistency. Pour 2 cups water in a pan. Let the batter boil in a bowl for 8-10 minutes. Don't forget to put on the lid. If water gets inside batter, don't worry. Just drain the water. When the batter getting boiled take a wide tray. Grease it lightly with liitle oil. If you boil the batter in a pressure cooker, after 3-4 whistles off the flame, take out the batter. Whereas, if you boil the batter in a vessel with lid, after 8-10 minutes when batter gets fluffy, off the flame, take out the batter. Stir/whisk the hot batter vigorously. It's important to whisk the batter immediately, when its remain hot, else it gets condensed. put the batter over the greased tray and spread it thinner quickly all over the tray. Garnish with chopped bell pepper, coiander leaves. Sprinkle grated cheese all over. You may, add little lime juice for extra flavor. Cut it in longer strips. Roll it up. For seasoning, heat 1 tsp oil in a pan. Saute 1/2 tsp Mustard seeds and 10-15 curry leaves for just a minute. Pour over the rolled up KHANDVIs. Sprinkle grated coconut over the KHANDVIs. Serve it with mint or coriander chutney.
বাঙালিদের মতই গুজরাটি সংস্কৃতি বৈচিত্রপূর্ণ এবং ঐতিহ্যপূর্ণ! জাতীয় সংস্কৃতির ছাপ সেই জাতির খাওয়া-দাওয়াতে প্রতিফলিত হয়। বৈচিত্রপূর্ণ নিরামিষ গুজরাটি খানা সারা পৃথিবীর ভোজনরসিক মানুষ বেশ উপভোগ করেন।
আসুন, সেই নিরামিষ গুজরাটি রান্নাঘর থেকে একটি পদ আজ শিখে নিই। পদটির নাম খান্ডভী, কেউ একে খান্ডওয়া বলে থাকেন।
উপকরণ -
গোলা তৈরীর জন্য -
১ কাপ (২০০ গ্রা) ছোলার বেসন
দেড় কাপ (৩০০ গ্রা) সাদা দই
১ চা চামচ আদা বাটা
১ চা চামচ কাঁচা লঙ্কা বাটা
স্বাদমতো লবণ
১ চা চামচ হলুদ গুঁড়ো
ফোড়নের জন্য -
১/২ চা চামচ গোটা সরিষা
১২-১৫ টা কারি পাতা
১ চা চামচ সাদা তেল
গোলা তৈরির সব উপকরণ জল দিয়ে মিশিয়ে একটা পাতলা লেই তৈরী করুন। খুব পাতলা যেন না হয়।
একটা কড়াইতে ২ কাপ জল দিয়ে লেই এর বাটিটা বসিয়ে ৮-১০ মিনিট ঢাকা দিয়ে ফোটান। যদি প্রেশার কুকারে করেন তাহলে ৩-৪ টি সিটি দিয়ে নামিয়ে নিন।
খান্ডভী লেই ফোটার সময় একটা বড় ট্রে তে হালকা করে তেল বুলিয়ে রাখুন।
ঢাকা খুলে, গরম অবস্থাতেই ভাল করে ফেটিয়ে নিয়ে ঐ তেল বুলিয়ে রাখা ট্রে তে ঢেলে পাতলা করে মেলে দিন খুব তাড়াতাড়ি - একেবারে গরম অবস্থায়। ঠান্ডা হলে কিন্তু লেই শুকিয়ে যাবে!
পাতলা করে মেলা হয়ে গেলে এবার উপরে, কুঁচানো ক্যাপসিকাম(সিমলা লঙ্কা), ধনে পাতা, কুরানো চীজ ছড়িয়ে দিন। ইচ্ছে করলে পাতিলেবুর রস একটু ছড়িয়ে নিতে পারেন।
লম্বালম্বি করে, ফালি দিয়ে নিন। এবার প্রতিটা ফালি গোল করে মুড়ে রোল করুন।
একটা পাত্রে, ১ চা চামচ সাদা তেল গরম করে, গোটা সরিষা আর কারি পাতা ফোড়ন দিন। একমিনিট নেড়ে নিয়ে রোল করে রাখা খান্ডভীগুলোর উপর ছড়িয়ে দিন।
এরপর কুরানো নারকেল উপরে ছড়িয়ে, পুদিনা বা ধনে পাতার চাটনির সঙ্গে পরিবেশন করুন।
