नदरू के कबाब ( कमल ककड़ी के कबाब )

नदरू के कबाब ( कमल ककड़ी के कबाब )

सामग्री :

1. कमल ककड़ी  - २-३ पीस
2. उबले आलू  - २-३ पीस
3. जायफल पाउडर - चुटकी भर
4. बारीक़ कटा प्याज  - १ पीस
5. बारीक़ कटी हरी मिर्च  - २ पीस
6. इलायची पाउडर  - १/२ स्पून
7. लॉन्ग पीसी हुई  - १/४ स्पून
8. गरम मसाला  - 1/४ स्पून
9. कश्मीरी लाल मिर्च पाउडर - १ स्पून
10. धनिया  बारीक़ कटा हुआ
11. देशी घी 
12. नमक - स्वादानुसार
13. भुना हुआ चना पाउडर
14. काजू , बादाम , किशमिश कटे हुए  - स्टफिंग के लिए

विधि  -

सबसे पहले कमल ककड़ी को छील कर नमक के पानी में उबाल ले . आलू को भी अलग से उबाल ले .

कमल ककड़ी और आलू को कद्दू कस कर ले . उस के बाद उसमे जायफल पाउडर , कटा प्याज , हरी मिर्च , हरा धनिया , इलायची पाउडर, पीसी लोंग,गरम मसाला , कश्मीरी लाल मिर्च पाउडर और नमक मिला ले . अब इस मिश्रण की गोल टिक्की बना ले . अब बारीक़ कटे हुए काजू,बादाम , किशमिश भरे व रोस्टेड चना पाउडर की परत लगाए व देशी घी में फ्राई करे .

तैयार नदरू के कबाब को हरे धनिये की चटनी के साथ सर्व करे

कटोरी चाट

कटोरी चाट 

कटोरी चाट एक ऐसी डिश है तो बचो और बड़ो दोनों को बहुत पसंद आती है.

आवश्यक सामग्री 
1.कटोरी के लिए
2.मैदा - २ कप
3.सूजी  - १/२ कप
4.तेल - तलने के लिए
5.नमक  - स्वादानुसार
चाट ले लिए 
1.उबले आलू
2.कटे हुए प्याज
3.टमाटर
4.उबले हुए सफ़ेद चने
5.इमली की चटनी
6.दही
7.नमकीन
8.अनार के दाने
कटोरी बनाने की विधि 
कटोरी चाट बनाने के लिए पहले मेदा और सूजी  में नमक मिला कर १/४ कप तेल डाल कर गूथ ले  . आटे की छोटी छोटी लोइया बना ले .
अब छोटी स्टील की कटोरी ले या कटोरी बनाने का साँचा ले . जो भी घर में हो . अब आटे की लोई को बेल ले  इसके बाद इस को स्टील की कटोरी के बाहर की तरफ चिपका दे . अब इस को गर्म तेल में में डाल दे . धीरे धीरे कटोरी आकर ले लेगी इस के बाद स्टील की कटोरी को निकल दे .
तली हुई कटोरी निकाल कर उस में उबले चने , आलू , इमली की चटनी , बारीक़ कटा प्याज , टमाटर,  दही, नमकीन, व् कटे हुए धनिये गार्निश करे .

कटोरी चाट तैयार है.

Methi Malai Paneer Recipe

Methi Malai Paneer Recipe 

lets start step by step methi malai paneer recipe:

1. in a pan or kadai heat 1 tbsp oil.

 oil for methi malai paneer recipe

2. add ½ tsp cumin seeds.

 cumin for methi malai paneer recipe

3. stir and saute till the cumin seeds change color and splutter.

 cumin for methi malai paneer recipe

4. now add 1.5 cups chopped onions.

 onions for methi malai paneer recipe

5. stir very well and saute them on a low to medium flame.

 sauteing onions for methi malai paneer recipe

6. saute till they become light brown.

 onions for methi malai paneer recipe

7. then add 2 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp chopped green chilies and 10 to 12 cashews (chopped). stir till the raw aroma of ginger and garlic goes away.

 ginger for methi malai paneer recipe

8. now add ¼ cup chopped tomatoes.

 tomatoes for methi malai paneer recipe

9. stir well.

 tomatoes for methi malai paneer recipe

10. saute the tomatoes till they soften.

 tomatoes methi malai paneer recipe

11. when this onion-tomato mixture cools down, add it in a grinder jar.

 paste for methi malai paneer recipe

12. add about ¼ to ⅓ cup water and grind to a smooth paste. keep aside.

 paste for methi malai paneer recipe

13. in the same pan, now add 2 tbsp oil. add 1 cup tightly packed finely chopped methi leaves. substitute 2 tbsp dry methi leaves or kasoori methi for fresh ones. if using kasuri methi, then just saute them for a few seconds in the oil and proceed to step 15.

 methi for methi malai paneer recipe

14. stir and saute the methi leaves till they wilt on a low to medium flame.

 methi for methi malai paneer recipe

15. lower the flame and then add ¼ tsp turmeric powder, ½ tsp kashmiri red chili powder and ½ tsp coriander powder.

 spices for methi malai paneer recipe

16. mix and stir the spice powders with the sauteed methi leaves.

 making methi malai paneer recipe

17. now add the ground paste.

 paste for methi malai paneer recipe

18. stir very well.

 stir methi malai paneer recipe

19. on a low flame saute the entire mixture for 7 to 8 minutes. keep on stirring so that the masala does not stick to the pan.

 stir methi malai paneer mixture

20. when you see some oil releasing from the sides, then add ¾ to 1 cup water.

 water for methi malai paneer recipe

21. stir again very well.

 stir methi malai paneer recipe

22. now add salt as per taste.

 salt for methi malai paneer recipe

23. on a low to medium flame simmer the methi masala for 3 to 4 minutes.

 simmer methi malai paneer recipe

24. now add ¼ cup cream. you can add low fat cream or whipping cream. stir the cream very well with the rest of the methi masala gravy.

 cream for methi malai paneer recipe

25. add paneer cubes and ½ tsp garam masala powder.

 paneer for methi malai paneer recipe

26. now add ¼ to ½ tsp sugar. add sugar as per taste.

 sugar for methi malai paneer recipe

27. simmer on a low flame for 1 to 2 minutes till the paneer cubes are cooked.

 simmer for methi malai paneer recipe

28. serve methi malai paneer garnished with some grated paneer accompanied with tandoori rotis, naan or chapatis. this creamy gravy also goes well with jeera rice, saffron rice or kashmiri pulao.

Vegetable Biryani

1. Cook the rice

1 cup long grain Basmati rice

2-3 cloves

4-5 black peppercorn

3 cardamom pods

1 small bay leaf

A small piece of cinnamon

3 cups of water

1 tbsp. oil/ghee

Salt as desired

2. Make the vegetable sauce or gravy

200 gms Mushrooms or any vegetable

1 cup yogurt/curd

1 tbsp. ginger-garlic paste

1 tsp. red chilly powder

2 tsp. garam masala

2 cardamom pods

1/2 tsp. caraway seeds

1 tbsp. oil/ghee

2 tbsp. of brown onion (from the list below)

Salt as desired

3. For layering the biryani

2 large onions (browned in oil)

1/4 cup chopped mint leaves

8-9 saffron strands

1 tbsp. warm milk

A little wheat dough to cover the pan

Preparation

1. Cook the rice: Washand soak the rice for at lest 2 hours while you assemble and prepare all the ingredients for the biryani. Drain the rice. Heat 1 tbsp of oil/ghee in a kadai/wok and add cardamom and all the whole spices in it and cook for a few seconds. Add the rice in it and fry the for two minutes till it becomes transparent.

Heat water at the same time and pour the hot water in the spice and rice mix in the wok. Let it cook for about 7-10 minutes at medium heat till the rice is 3/4 done. Do not cook the rice fully.Drain the extra water from the rice and spread the rice in the wok to let it cool.

Meanwhile peel and slice the onions and shallow fry them in oil till they turn dark brown in color. Keep them on a layer of tissue paper. Take out 3/4 of the fried onion and grind it into a coarse paste. Keep the rest for layering the biryani. Soak the saffron strands in warm milk for 10 minutes. Clean and chop the mint leaves finely. Knead the wheat flour with water to make dough.

2. Make the vegetable sauce/gravy: Wash and slice the mushrooms or vegetable finely. Carrots, peas, cauliflower, beans, corn and colored capsicum blend very well in a biryani.

Heat oil in a wok and add caraway seeds in it. Add ginger garlic paste, sliced vegetables and fry for another minute. Add garam masala, salt, chilly powder and the ground fried onion paste in it and fry for one more minute. Beat the curd lightly with a fork and pour it over the vegetable mix in the wok. Add 1/2 cup water if the curd is too thick and let it simmer for about 5-7 minutes at medium heat.

3. For layering the biryani: Traditionally a biryani is layered in an earthen pot for the rustic look and earthy flavors. You could use any steel vessel for the same.

Pour a ladle ful of vegetable gravy in the vessel which will make the first layer of biryani. Add 2-3 ladles of cooked rice as the second layer. Sprinkle the rice with a tsp. of saffron and milk mixture. Add the reserved fried onions and a little of chopped mint leaves over it. Make a third layer with vegetable sauce and cover it with a fourth layer of rice following the saffron milk, fried onion and mint leaves. You can add a couple of tsp. of butter or ghee on top of the rice layer if you wish for extra flavors.

Cooking

Cover the vessel with a tight lid and secure the lid with the dough as shown in the picture and place a heavy object such as grinding stone on the lid. This will help the in letting the biryani cook in its own steam and also preserve the freshness and flavors of the spices & condiments. Keep a thick pan or tawa on flame and put the handi or vessel on it. This process is called giving 'Dum' to the biryani.

Cook the biryani for about 20-30 minutes at slow flame. Take off from the pan/tawa and keep aside for a couple of minutes to let the flavors get infused in the dish. Remove the dried out dough from the sides of the cover and break open the seal.

Do not mix the biryani, let there be different layers of plain rice, saffron colored rice and mushroom rice while you serve. Biryani is best eaten with a fresh yogurt raita and veggie salad.

How to Make a Cake From Vegetarian Chocolate Cream

CAKE INGREDIENTS:

60 g low-gluten flour,
12 g cocoa powder,
45 g fine sugar,
30 g vegetable oil,
70 g water,
1/4 tsp (1.25ML) vanilla extract,
1/2 tsp (2.5ML) baking powder,
1/8 tsp (0.625ML) baking soda

VEGETARIAN CHOCOLATE CREAM INGREDIENTS:

150 g chocolate syrup,
10 g low-gluten flour,
10 g corn starch

DECORATION: chopped nuts

BAKING: in the middle of the oven, 185° C for 10 minutes

PROCESS:

Sift flour, cocoa powder, baking powder and baking soda mixture into one big bowl, then add some sugar and mix it even.
Add some vegetable oil
Mix with a rubber spatula.
Add a little bit water, but don't stop the mixing.
When the paste is more or less ready, add vanilla extract and again, mix (if you have no vanilla extract, just skip this step).
Pour the well-mixed paste into an 8-inch square baking pan paved with greaseproof paper or tin foil, spread the paste evenly in the pan.
Pre-heat the oven to 180 ° C and then put in the pan and bake for 10 minutes or so, take out the cake for cooling.
Prepare the vegetarian chocolate cream. Pour chocolate syrup into the milk pan, add some sifted low-gluten flour and corn starch and mix evenly.
Heat the milk pan. While heating, keep stirring the mixture (use a wooden spoon or heat-resistant silicone spatula. Stir frequently so that the syrup won't be overly-burnt at the bottom.
When the syrup is boiling, turn off the heat and soak the milk pot in cold water. Keep stirring while the chocolate syrup is cooling. Fully cooled syrup will become very thick and creamy. Voila, the chocolate cream is done.
When the cake is fully cooled, cut it into 4 pieces.
Take one piece of cake slice and coat with a layer of chocolate cream. Put a second cake slice on the top and coat with chocolate cream. Put on a third cake slice and chocolate cream coating, and finally put on the last piece of cake slice. Put the finished cake into the refrigerator for more than two hours so the taste of the cake will become denser.
Take out the refrigerated cake and cut off the irregular edges, then cut into three helpings. Top the cake with chocolate cream, and sprinkle some chopped nuts as decoration.

Colored Dessert

Ingredients:-

- 1/4 cup of unsweetened dark cocoa powder

- 2 tablespoons of red gel food coloring

- 1/4 cup of hot water

- 6 tablespoons of softened unsalted butter

- 2 tablespoons of vegetable shortening

- 1 2/3 cups of sugar

- 3 large eggs at room temperature

- 1 cup of buttermilk

- 1 teaspoon of vanilla extract

- 2 1/2 cups of cake flour

- 1 teaspoon of salt

- 1 tablespoon of apple cider vinegar

- 1 teaspoon of baking soda

Process:

- In a mixing bowl, take the vegetable shortening and butter and beat them using an electric mixer at medium  
   speed until smooth.

- Add the sugar and blend some more.

- Break in the eggs, one by one, and blend well at low speed.

- In a separate bowl, whisk together the red food coloring, cocoa powder and hot water.

- Set aside to cool.

- Whisk the flour and baking soda using a fork. Divide this mix in two equal parts.

- Add the buttermilk and vanilla to the cooled cocoa mix.

- Now add one-half of the flour mix to the cocoa-buttermilk mix and blend at low speed.

- Add the rest of the flour to the egg-butter mix and combine well to get an even batter.

- Now fold the two separate batters together and stir in the vinegar lightly.

- Preheat the oven to 325F.

- Line or grease a 9-inch cake pan.

- Pour the prepared batter in the pan.

- Bake in the preheated oven for about 1 hour at 325F.

- Remove from the oven when the cake is done. Let it cool to room temperature.

To serve the cake you will need:

- 1 1/2 cups of cream cheese frosting

- 1 packet of chocolate bark

To prepare:

- Crumble the cooled cake in a mixing bowl.

- Add the cream cheese frosting and mix well.

- Make small balls of this mix by rolling it between your palms.

- Freeze the balls for 2 hours.

- Melt the chocolate bark in the microwave and stir till smooth.

- Dip the frozen cake balls in the chocolate and roll slightly to cover from all sides.

- Place the chocolate balls on a parchment sheet and let them sit until firm.

- Drizzle some dark caramel sauce over the chocolate balls.

- Let them cool in the fridge till it is time to serve.

Stuffed Cabbage Rolls

Ingredients:

2 quarts water
1 large head of cabbage, green or red
2 tablespoons butter (substitute Butter-Flavor Crisco for a vegan version)
1 large onion, chopped
3 cloves of garlic, chopped
2 cups cooked white rice
1 pound ground turkey (substitute 1 package Morningstar Farms Cooking Crumbles for a vegetarian/vegan version)
Salt and pepper to taste
1 tablespoon dried parsley
2 celery stalks, chopped fine
1 green pepper, chopped fine
4 cups tomato sauce

Directions:

Boil two quarts of the water in a large pot. Core the cabbage and carefully peel off the individual leaves, running under hot water if necessary to loosen them. Boil the leaves two at a time for two to three minutes minutes. Remove the cooked leaves to a collandar. Reserve two cups of the cooking water. Cut out the bottom of the center vein on each leaf.

Melt the butter or Crisco in a pan and add the onion and garlic, sauteeing until golden brown. Remove from heat and mix the onion and garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper, and celery.

Place 1/4 to 1/3 cup of the rice mixture on each cabbage leaf. Roll the leaves up by folding in the sides, then rolling from the bottom of the leaf. Carefully place the finished rolls back in the pot used to boil the water. The rolls do not need to be perfect, by any means, as long as they are placed close together in the pot.

Combine the tomato sauce and the reserved cabbage water in a bowl. Pour enough into the pot to almost cover the cabbage. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for two to three hours, gently pressing the rolls down into the sauce periodically. Add more of the tomato sauce and water mixture to the pot as needed. Let the rolls stand for a few minutes before dishing them up. Serve on beds of white rice or mashed potatoes.