STUFFED BHENDI MASALA

       Ingredients :
                    15  Okra's(bhendi)
                     2   chopped Onions
                     1   chopped Green chilli
                     1tbs Cumin seeds
                     1tbs Red chili powder
                     pinch Turmeric powder
                    1/2tbs Coriander power
                    1/2tbs Cumin powder
                    1/2tbs Garam masala powder
                               Salt to taste
                       5 tbs Oil
      Preparation :

•    Wash the fresh bhendi and slit in the middle lengthwise using a knife.
•     Take a pan and add 2tbs of oil and put cumin seeds ,chopped onions and fry till light gold colour.
•     Then add green chili pieces ....after few seconds add salt ,turmeric powder ,red chili powder ,coriander powder ,cumin powder ,garam masala powder and mix them well.
•     Let it fry for 1 min and switch off the stove and let it cool for few minutes.
•     Now stuff the masala inside each bhendi and be cautious that the stuff doesn't come out
•     Take another pan ,put 3 tbs of oil and place bhendi's .
•     Cook on low flame till they are soft or till they turn to light brown colour.

CHILLI PANEER

 

Ingredients:
  350 gms Paneer
  1 tbsp Black pepper powder
  2 tsp Salt
  1 Egg
  1/2 cup Corn Flour
  1 tsp Ginger-Garlic Paste
  2 cups Coarsely Chopped Onions
  2 tbsp spring onions chopped
  1/2 Tomato (sliced outer part only)
  1/2 capsicum
  2 tbsp Sliced Green Chillies
  1 tbsp Soya Sauce
  1 tbsp chili sauce
  2 tbsp Vinegar
  1/4 tsp Ajinomoto
  Oil for frying
  Little Water

Preparation:

• Cut the paneer into cubes and take them into a bowl and add salt ,ginger garlic paste, black pepper powder ,egg ,cornflour and mix well.
• keep a kadai and heat the oil and deep fry the paneer until they turn light brown(do not fry too much).
• Now take a fry pan put 2 tbsp of oil and fry onions ,chili's ,tomatoes ,capsicum for 2 min.
• To this add salt ,ajinomoto ,soy sauce ,chili sauce ,vinegar ,mix well and add little water to get a little saucy consistency then add the fried paneer pieces to it and toss them well in the sauce for 1 min.
• Garnish with spring onions and serve hot.

PANEER TIKKA

                                       Paneer tikka is a veg appetizer which is combination of soft chunks of paneer and veggies marinated in yogurt and tandoori masala..... then grilled along with veggies.........

   

Ingredients :

                 6 medium sized cubes of paneer

                 1tbsp Tandoori masala

                5 tbsp Yogurt(hard curd)

                1 large onion cut into square pieces
                I capsicum cut into square pieces

               5 tbsp vegetable oil

               1 tbsp chat masala

              1 tbsp lemon juice

              1tbsp Red chili powder

              Salt to taste

Preparation:

• Put the paneer cubes in a small bowl and to this add salt ,lemon juice ,tandoori masala ,red chili powder ,yogurt ,onion and capsicum pieces and mix well .
• Keep this in the refrigerator for 2 hours.
• Now thread the paneer and veg pieces to a bamboo skewer and brush oil to them.
• Preheat the oven at 380 F for 10 min.
• Then keep the paneer skewer in the oven and grill for 10 - 15 min until the paneer turns golden brown colour.
• Don't grill for too much time or else paneer becomes rubbery.
• Sprinkle chatmasala and serve with mint chutney.
• If oven is not available instead of grilling you can just fry them in the frying pan.       

GOBI MANCHURIA

                                                   Gobi manchurian is a Indo-Chinese appetizer and is entirely different in taste when compared to gravy style .....now i am making a dry manchuria in which a crispy coating is given to the cauliflower and tossed with a mouth watering spicy sauce.......lets see the preparation of delicious Gobi manchuria....

Ingredients:
              Cauliflower – 1/2 medium,( cut into florets and boil for 15 min to avoid raw smell )
              Oil – for deep frying
For the batter:
              Flour(maida) – 5 Tbsp
              Corn Starch(corn flour) – 3 Tbsp
              Salt – 1/4 tsp
              Black Pepper – 1/4 tsp
              Water – as required to make the batter
For the sauce:
            Oil – 1 Tbsp
            Onion – 1/2 medium, chopped finely
            Green Chilies – to taste, cut diagonally
            Garlic – 3 large cloves, chopped finely
            Ginger - 2tbsp, chopped finely
            Tomato Ketchup – 2 Tbsp
            Red Chili Sauce – 2 Tbsp            
            Vinegar – 2 tsp
            Water – 4 Tbsp
            Corn Starch – 2 tsp
            Spring Onions – 2 stalks, cut diagonally for garnishing
            Soy Sauce – 4 tsp 
Preparation :

• To make batter, add flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
• Coat Cauliflower pieces well with batter and deep fry until Cauliflower turns medium dark brown color.
• Take them on to a tissue paper.
•  Heat Oil in a non-stick pan.
• Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
• Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
• Add Soy Sauce and Vinegar and mix well.
• Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
• Now add the fried cauliflower into this and toss well with the sauce.
• Finally garnish with spring onions.

ALOO TIKKI

   Ingredients :

Outer Covering :

                 3 large boiled aloo
                 1 tsp salt
                 1/4th tsp black pepper powder

                 2 tbsp lemon juice
For Stuffing:
                 2/3rd cup green peas (boiled)
                 1/2 tbsp  minced ginger
                 1/4th tsp garam masala
                 1/4th tsp salt     

                  1/2tbsp red chili  powder

                  1/2tbsp cumin seeds

                  1 medium onion (chopped) 

                  Oil for pan frying

    Preparation :      

• Take the boiled green peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt , pepper and lemon juice knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. 
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat. 
• Serve Aloo Tikki with green chutney or tamarind chutney and stirred curd.

                                                              

FISH FRY

Ingredients :

           2  Fish pieces

           1tbs    Gingergarlic paste

           1ts      Salt

           1tbs    Lemon juice

           1tbs    Red chilli powder

           1/2tbs  Garam masala powder

           1/2tbs  Coriander powder

           Pinch of Turmeric powder

           Oil for deep frying

 Preparation :

•  To the cleaned fish pieces add turmeric powder ,salt ,gingergarlic paste ,lemon juice ,chilli powder ,masala powder ,coriander powder and mix well.
• keep a kadai and pour oil required for deep frying.
• When the oil is hot enough fry the fish pieces on medium flame till they turn dark brown colour.
• Remove the excess oil using tissue paper and garnish them with coriander and cabbage .

  Tip :

• To avoid the smell of fish wash the fish pieces with vinegar before cooking.
• Fry the pieces on medium flame so that it is well cooked inside.

TANDOORI CHICKEN

                                                         Tandoori chicken has earned a name of itself which needs no introduction....the aroma ,taste and spicyness of tandoori is the best of itself.....here goes the recipe for you.....

     Ingredients :

            2        Chicken leg pieces

            1ts     Ginger garlic paste

            1cup   Curd (free of water)

            1tbs    Salt

            3tbs    Red chilli powder

           1/2tbs   Garam masala powder

           1/2tbs   Tandoori masala powder

           4 tbs     Oil

           Pinch of Red colour

           1/2tbs   Chat masala powder

      Marination :

• Clean the leg pieces and cut slits into the flesh for well penetration of masala.
• Add salt and lemon juice to the leg pieces and set aside for 15 min
• Now take a bowl and add ginger garlic paste ,curd ,chilli powder ,tandoori masala ,garam masala ,red colour and mix well.
• Apply the masala mixture to the chicken and keep in the refrigerator for 6-8hrs .

     Preparation :

• Take out the chicken from refrigerator and place them on a baking tray.
• Preheat the oven at 380 F for 10 min and then apply oil to the chicken using brush and place the tray in the oven.
• Let it roast for 20 min.
• Now turn the chicken upside down and apply oil again and roast for 15 - 20 min.
• Take the chicken out and sprinkle the chat masala.

      Tip :

• The more the marination of the chicken the best is the taste....you can even marinate it whole night.