Coconut Rose Modak/ Coconut Rose Kozhukattai

Dhaniya Paneer Korma

Sabudana Kheer / Javvarisi Payasam

Popular Rakshabandhan Recipes

Bhatura Recipe

The Paratha Collection

Kachchi Haldi Paratha With Sarson Ka Raita

Alu Palak

Paratha Mini Thali

Aloo Paneer Curry (One Pot)

Besan Oats Cheela With Carrot Greens

Bajra Methi Crackers

Mohan Puri/ Chandrakala

Pineapple Kesari/Pineapple Sheera/Pineapple Pudding

Sooji Halwa/Semolina Pudding/Sheera

Pumpkin Halwa/Kaddu Halwa/ Pumpkin Pudding

Buckwheat and Raw Banana Flour Hariyali Paratha

Mirchi Ki Sabji ( with Banana Peppers)

Methi Chaman

Paneer Parathas

Coconut Barfi/Thengai Burfi (with desiccated coconut)

Instant Milk Peda/Doodh Peda(easy recipe)

Broccoli Paneer Rice

Til Ki Chutney/ Sesame seeds chutney

Bombay Potatoes

Palak Paratha ( Spinach Paratha)

Gluten Free Thaali

Paneer Makhni

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here– Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more…

 

Here is the recipe for Paneer Makhanwala-

 

 PREP TIME: 15                                      COOK TIME: 20 Mins
 TOTAL TIME: 35 Mins                            COURSE:  MAIN
 CUISINE: NORTH INDIAN                     SERVINGS: 6
 AUTHOR: Rajni Ram

     Ingredients to be ground:

     
     Cashewnuts 10-12
     Cinnamon 1 inch stick 
     Cardamom/ green elaichi 3 pods
     Javithri/mace 1 
     Garlic 6 cloves
     Ginger 1 inch piece
     Tomatoes 3 large chopped
      Onion 1 large chopped
      Water 1 cup
 
     Other Ingredients:
     Paneer 300 gm cubed
     Butter 2 tbsp
     Fresh cream 1/2 cup
     Bay leaf 1 
     Sugar 1 tsp
     Salt as required
     Red chilli powder (regular) 1 tsp
     Red chilli powder Kashmiri 1 tsp
     Garam Masala powder 1/2 tsp
     Kasoori methi 1 tsp
     Oil for sauteing
 
 
     Directions: In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 
 
 
STEPWISE RECIPE FOLLOWS:
 
1. In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.
 



 
2. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.
 



 
3. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. 
 

 

 
4.  Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.
 



5. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 
 



 
NOTES:
 
1. The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.
2. This recipe can be made without onion too. Just skip adding the onions and continue as per directions.
3. I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.
4. While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.
 
 
 
Here’s how I served the Paneer Makhanwala with a Baby Corn pulav
 
 
 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 

 

Beetroot Halwa

 I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa. 

If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That’s done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.

If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.

Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of  which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn’t this reason enough for it to be a part of our meal plan?

I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing… getting the drift?????

While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more…

Here is the recipe for Beet root Halwa.  

 

     PREP TIME: 10 Mins                                      COOK TIME: 40 Mins
     TOTAL TIME: 50 Mins                                      COURSE:  DESSERT
     CUISINE:  INDIAN                                            SERVINGS: 6
     AUTHOR: Rajni Ram

 

    Ingredients:

    Beetroot 2 medium around 250 gm grated

    Milk 500 ml

    Sugar 3/4 cup

    Cardamom powder 2 pinches

    Cashewnuts few broken to bits

    Pistachio a few (optional)

    Ghee for frying nuts

    Directions: Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

 

STEPWISE RECIPE FOLLOWS:

1.  Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.

 



2. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.

 



3. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.

 



4. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.



 
 
    NOTES:
 
1. Once can easily double up measures for more quantity.
 
2. If you are a beginner, you may want to know that, as you cook the beets in milk, their colour pales, but once the sugar is added, it becomes all bright again. So you are doing good. Do not worry.
 
3. Sometimes if the beets are too juicy, inspite of trying to dry the mixture, a small amount of moisture remains. If you don’t prefer that, just add 1 tbsp of milk powder and you get the perfect texture.
 
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 



 

Moong Dal Halwa

Moong dal Halwa is an Indian dessert made from yellow lentils. It is basically a fudge and is very rich because of the amount ghee/ clarified butter added to it. Though I make many sweet varieties and desserts, I’m not generally the one who will stay until dessert. I’m immensely intuitive while I create sweet dishes, but I don’t crave sweets much. But this halwa is very close to my heart because it probably is the first sweet dish I ever liked. Thanks to our stint in Delhi, I have got to taste the best ones.

Infact, I liked this sweet dish so much that I have attempted to make it in the past, failed miserably and had given up on ever trying it again. But last year during the pandemic lockdown I was craving it badly, and as you know “ when you want something very badly, the universe conspires to make it happen” ????. So I had a viola moment during Diwali,  while I was documenting the sweets and savoury prepared by me, when a simple method to make this halwa struck m

If you have attempted making this halwa any time or have searched the net for the recipe, all of them will tell you it takes 3 to 4 hours to get this sweet dish done. The actual recipe asks to soak and grind the lentils and them cook it in milk/ water and then add the sweetening agent. As I have claimed here on the blog before, I will take a short cut as long as it does not alter the taste, flavour and texture of the dish. And I took a short cut to this recipe and I don’t regret it because the outcome was just like the original. 

If you follow the procedure as given here by me without altering I’m sure it’s a no fail recipe. And why stand by the stove for hours when you can get the same taste and flavour in an hour’s time? Having failed at this recipe many times, and knowing what went wrong each time, this time the recipe was made with so much conviction of technique that it turned out wonderfully. 

While you are here do check out other dessert recipes like Carrot kheer, Strawberry and Lemon loaf, Red Poha Ladoo, Shrikhand, Malpua with Gulab Jamun mix, Akkaravadisal, Sweet Poha, and more…

Here is the recipe of Moong Dal Halwa-

 

      PREP TIME: 10 Mins                                      COOK TIME: 50 Mins
     TOTAL TIME: 60 Mins                                      COURSE:  DESSERT
     CUISINE:  INDIAN                                            SERVINGS: 6
     AUTHOR: Rajni Ram

 

 



    Ingredients:

    Moong dal split ( yellow lentils) 1 cup

    Milk 1 cup

    Water 2 cups

    Sugar 1 cup

    Saffron strands a few (optional)

    Yellow food colour/turmeric powder for colour 2 pinches

    Ghee 100 GM approx

    Cardamom/ Elaichi powder 1/4 tsp

    Almonds and Pistachio chopped a few

 

    Directions:

The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe. First put a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. Whole dal should not be visible. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame. Slowly the mixture will start thickening. If adding saffron strands, add now. Keep stirring gently, scraping the sides of the pan from time to time. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container.  The delicious Moong dal halwa is ready to relish .

 

    STEPWISE RECIPE FOLLOWS:

1. First out a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. 

 

 

2. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame.

 

 

3. Slowly the mixture will start thickening. Keep stirring gently, scraping the sides of the pan from time to time. If adding saffron strands, add now. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again.

 

4. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. 

 

 

 

5. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container. The delicious Moong dal halwa is ready to relish .

 
 

 

 
    NOTES:
 
1. The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe.
2. Ensure the Kadai is warm before you put in the dal for roasting. This way the Dal will get roasted evenly and quickly.
3. I like a grainy texture, so while grinding, I stopped just before super fine.
4. Adding more ghee than required will subdue the taste of the dal. When the dal mixture no longer takes in the ghee, as soon as poured and stirred, stop adding any more ghee.
5. I used a non stick pan for making the Halwa and recommend the same for now. I will soon be trying in a regular kadai and shall update the recipe then.
6. I have kept my Halwa colour yellow, by frying it to a light brown and then adding turmeric powder(which is a natural colour). If you prefer a browner version, roast the dal to a deeper brown and proceed with the recipe. 
7. I have used turmeric powder instead of food colour, as it is natural and two pinches of it do not make a difference to the taste of the halwa.
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Kadai Paneer (Gravy)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn’t have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that’s India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more…

 

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

 

 

 

     AUTHOR: RAJNI RAM

 
 

 

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

 

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

 

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

 

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

 

 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

 

 

4. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

 

 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

 

 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

 

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

Garlic Naan

Usually when we think of Naan we think of eating it at a restaurant. That’s also the reason why I have never attempted to make this at home until now. But the Pandemic has made us all crave restaurant style food at home and so the search for the perfect Naan recipe, which can be made at home easily, without any sophisticated gadgets was on. 

Its also common knowledge that an Iron Kadai is used to cook the Naan. But I wanted to get the dough right. One which will yield perfect Naans without much effort and also I did not want to make the instant one with baking soda, because when baking soda is used  the dough must go on the girdle immediately without resting it. I always prefer resting the dough, be it Roti’s, Paratha’s or Naan. So, in this recipe I have used yeast, because that is what gives the perfect texture and fluffiness to the Naan.

As far as possible I try to use less, or no Maida, but, to get the fluffiness the Maida needs to be added, whereas taste and nutrition comes from wheat. So in this recipe I have used both. The result was fluffy and perfectly cooked Naan’s.   

While you are here check out my other bread recipes like Aloo Methi Paratha, Beetroot Paratha, Missi Roti and more…

Here is the recipe of Garlic Naan for you-

 

    PREP TIME: 10 MINS+ 2 hrs                               COOK TIME:15 MINS

    TOTAL TIME: 2 hr 25 MINS                                  COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

 

 

 

 

    Ingredients for dough:

    Whole Wheat flour 2 cups

    Maida 2 cups

    Water(lukewarm) 1 cup ( refer note1)

    Dry yeast 2 tsp

    Sugar 1 tbsp

    Salt to taste or 1 tsp

    Oil 3 tbsp

    Curd 2 tbsp

    Milk less than1/2 cup

    Fresh coriander leaves finely chopped

    Kalonji/ Nigella seeds  2 tsp

 

   For Garlic butter:

   Table butter/salted butter 50 gm

   Garlic 2 pods minced

   Coriander leaves finely chopped 1 tsp

Directions to make Garlic butter: Put all ingredients in a microwave safe bowl and microwave for 30 seconds, alternately put the ingredients in a bowl and melt the butter.

Directions: 

In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough. Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

 

Serving Suggestions: Serve this Naan with Paneer Butter Masala, Mava Paneer Curry. Also goes well with Dal Makhni, Paneer Khurchan, Choley or Rajma.

 

STEPWISE RECIPE FOLLOWS:

1. In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy.

 

 

2. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. ( Please add the sugar, curd and milk, those pictures are not here and will be added as soon as possible)

 

 

3. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough

 

 

4. Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

    NOTES:

 
1. The dry yeast must always be added to lukewarm water and not hot water. The temperature of the water is right if your finger immersed in water is able to bear the heat.
 
2. The Naan can be customized with whatever you prefer, if not garlic. Just apply plain butter without garlic for butter Naan or top it up with cheese for Cheese Naan. 
 
3. The dough should have risen well for the perfect turnout. So plan making the dough ahead.
 
 
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

GAJAR HALWA/ CARROT HALWA

Gajar Halwa/ Carrot Halwa is a very popular Indian dessert. Mostly a winter dessert. Though it is made frequently with the regular carrots ( English Carrots), using the Delhi Carrots or Red Carrots as they are called gives the best results.

This is one dessert I love and consider it very sacred, so if you are looking for an easy, one pot or microwave recipe, you are going to be disappointed. As far as Gajar Halwa is concerned I am old school. I cook it in milk( and a whole lot of milk) so that the raw taste of the Carrots is gone and the milk crumbles to a Rabri like texture. The taste of such a Halwa is divine. This is one recipe I have never made with regular carrot except in my dessert recipe- Gajar halwa Barfi where I was shaping  it like fudge( Barfi) and using Khoya to speed up the process. Whereas this recipe of Gajar Halwa is a slow cook process. The slower it cooks the better it tastes. Am I disappointing you? Well, make it like this and you will be hooked to it for life. Remember the best things in life come with a lot of patience.

My belief is that when I wait a whole year for the Red Carrots to appear in the Market and then make the Halwa, then it should be made the authentic way. Which does not involve adding condensed milk or Koya or milk powder but in cooking the carrots in milk( whole cream), to perfection.

I use only whole cream milk to make this dessert. So the taste of the Halwa depends entirely on the quality of milk. A full/whole cream milk Halwa will give you better taste and I can say this because I have tried it will all milk varieties available in the market and what works best is whole/full cream milk.

So after the whole mega write up, taking you to the recipe. While you are here do check out my other carrot based desserts like Carrot Kheer( another speciality from Rajjo’s Kitchenn) and Gajar Halwa Barfi.

 

    PREP TIME:30                                   COOK TIME: 1hr
   TOTAL TIME:1hr.30Mins                     COURSE:  DESSERT
   CUISINE:  INDIAN                               SERVINGS: 6
   AUTHOR: Rajni Ram
 

 

 

 

    Ingredients:

 

    Carrots ( Preferably Red ones) 1.5 kilo grated

    Milk whole cream/ full cream 2 litres

    Sugar 300 gm

    Cardamom/ Elaichi powder

    Ghee 4 tbsp

    Cashews a new broken

 

    Directions:

Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or urli boil the milk. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. The texture will look like Rabri stickng to carrot. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquify, continue to stir until all the moisture is absorbed. The halwa will come together but it will not be gooey. Now add the cardamom powder. Fry the nuts in ghee and pour it over the halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm. Bon Appetite. 

 

    STEPWISE RECIPE FOLLOWS:

1. Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or Urli boil the milk.

 

 

 

 

2. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. Showing you the stages of reduction in pictures below that are self explanatory. 

 

 

 

3. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquefy, continue to stir until all the moisture is absorbed. The Halwa will come together but it will not be gooey. (forgot to click a picture finally to show the final consistency, so have included the one showing the cardamom powder. Please follow that texture for final consistency of Halwa).

 

 

 

4. Now add the cardamom powder. Fry the nuts in ghee and pour it over the Halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm.

 

 

 

 

    NOTES:

1. While cooking at high heat keep stirring constantly to avoid burning the contents at the bottom of the pan.

2. Actually after sometime of cooking the milk and carrot mixture , it does not overflow from the vessel. That time the stirring can be relaxed a bit, but stir every couple of minutes. If you are following this reduce flame when not stirring.

3. Good quality full cream milk yields the best result, the Halwa can be made with milk of any consistency though. The results may not be what I have described .

4. Feel free to try this with regular Carrots too. Method being the same.

5. Sometimes people try to over power the subtle carrot flavour by adding huge amounts of ghee. This is not required. Pouring ghee at the right time is very important, such that the flavour is enhanced and a lot of ghee is not poured unnecessarily. Check out my Cakkara Pongal post for the directions on how to pour the ghee.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Vegetable Oats Kichdi

This Oats and vegetable kichdi is very simple to make and is a one pot recipe.  It can be customized to your preference be it spice or the vegetables added. In all it is a healthy, delicious and simple meal for the days you want a simple yet yummy meal.

I usually make this for dinner on the days our lunch is heavy or make it as a quick meal after a shopping trip as it gets ready in a jiffy.

I use Moong dal mostly but this time I have used half of Moong dal and half of Tuvar dal and it turned out yummy. But since I used Tuvar dal I had to pre cook the dal in a vessel for 10 mi utes and then transfer to cooker along with all other ingredients. If you want a fully one pot recipe, then use only Moong dal.

While you are here visit my other recipes like Barnyard millet Pongal, Cauliflower fried rice, Coriander Rice, Adai,  Bhindi Raita and more…

Here is the Vegetable Oats Kichdi recipe for you-

 

        PREP TIME: 10 MINS                                        COOK TIME: 15 MINS

       TOTAL TIME: 25 MINS                                       CUISINE: INDIAN

        COURSE : MAIN                                                  SERVINGS: 5

        AUTHOR: RAJNI RAM

 

 

 

 

    Ingredients:

    Instant Oats 2 cups

    Moong dal 1/4 cup

    Tuvar dal 1/4 cup

    Onion 1 small finely chopped 

    Spring onion 3 sprigs finely chopped with greens

    Capsicum 1 small

    Carrot 1/2 finely chopped 

    Baby corn 3 to 4 finely chopped

    Tomatoes 2 finely chopped 

    Palak/ Spinach few leaves finely chopped 

    Salt as required 

    Turmeric powder  1/2 tsp

    Red chilli powder ( regular) 1 tsp

    Kashmiri Red chilli powder 1 tsp

    Coriander powder 1.5 to 2 tsp

    Cumin seeds 1 tsp

    Fennel powder 1 tsp

    Ghee 1 tbsp for topping

    Oil for sauteeing 1 tbsp

 

Directions:

Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

 

STEPWISE RECIPE FOLLOWS:

1. Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside

 

 

 

2. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. 

 

 

3. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely.

 

 

4. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle.

 

 

 

5. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

 

 

 

 
NOTES:
1. Any vegetables of your choice can be added.
2. This kichdi can be prepared by using just Moong dal or only Tuvar . If using only Moong dal the dal can be put along with the oats directly into the cooker.
3. If using only Tuvar dal precook dal for 10 minutes before adding it with other ingredients.
4. The ghee enhances the taste of the kichdi, so try not to skip this step.
 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Dhaniya Wale Namak Pare (Namak Pare)

Namak Para’s are a simple dry snack made from refined flour or whole wheat flour. They make for a good tea time snack too. Here the flour is combined with salt and spices to form a stiff dough. The dough is then rolled out and cut into diamonds and deep-fried in oil. This is an easy savory recipe to make around festivals like Diwali or Janmashtami where the tradition calls for making some flour-based snacks. One can just make it as a regular tea time snack too.

 

Yesterday when I entered the kitchen, the idea was to make the regular Namak Para.  As I went to the refrigerator to fetch some flour(oh yes my fridge is the storehouse of my flours), my eyes fell on a bunch of fresh coriander leaves, and the idea of adding them to my Namak Para struck me. Therefore the recipe of this Dhaniya wale Namak Pare. Which means Coriander flavoured Namak Paras.
 
In this recipe, I have used a mixture of Multigrain flour(storebought) and Refined flour. 
 
While you are here please check out my other snack recipes like Semolina Cheese balls, Thattai/Nipattu, Ratlami Sev, Masala Wheatflour Papdis, Moong Dal Kachori, and more…
 
Here is the recipe of Dhaniya wale Namak Pare-
 
 PREP TIME: 15                                          COOK TIME: 30 MINS
 TOTAL TIME:45Mins                                  COURSE:  SNACK
 CUISINE:  INDIAN                                      SERVINGS: 4 CUPS
 AUTHOR: Rajni Ram
 
 

 

 
 
    Ingredients:
    Refined flour/ Maida 1 cup
    Multigrain flour or Whole wheat flour 1 cup
    Semolina/Suji(fine) 4 bsp
    Carrom seeds 1 tsp
    Salt as required
    Cumin seeds/Jeera 1 tsp
    Fresh coriander leaves 1/2 bunch (washed and chopped)
    Green chili 1 chopped
    Ghee 11/4 tbsp ghee
    Oil for deep frying
 
    Directions:
 In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough. Let the dough rest for 15 minutes. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown. It is difficult to retain the green color of the coriander as the flour has to cook through thoroughly, but the flavour and aroma of the coriander are retained and this is a flavour max recipe. The Coriander flavoured Nmak Para is ready.
 
STEPWISE RECIPE FOLLOWS:
1. In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible.
 

 

 
2. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour.
 

 

 
3. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). Let the dough rest for 15 mins.

 

 
4. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati.

 

 
5. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. 
 

 

6. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown.
 
 

 

 
NOTES:
1. Use as much coriander paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough.
2. In case you wish to make the regular Namak Paras then instead of making the dough using the coriander paste, just use water to make the dough, the remaining ingredients and proportions will remain the same.
3. Using Mint/Pudina for this recipe may not work as the Pudina paste changes colour on blending to a paste and may change further on frying.
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Dum Aloo Ajwaini (One Pot)

Dum Aloo Ajwaini is a recipe that is a little different from the regular Dum Aloo, because of a “magical masala paste’ I add just before turning off the flame and that masala is what makes this a flavour blast dish, that goes very well with Pulav, plain rice and all types of flatbreads.

 
I spotted this recipe in a flights inhouse magazine many many years ago and I have always made it this way ever since, with small creative bursts from time to time. 
I have also adapted this recipe to the one-pot style. The only time-consuming factor is scraping the peels of the baby potatoes. Don’t worry though, you can easily make the same with regular potatoes, by dicing them to cubes. The one-pot style also helps in better absorption of the masalas by the potatoes than pan cooking, hence for this particular recipe, I always follow the one-pot style. 
 
While you are here please check out other Subji/curry recipes of mine like- Mava Paneer Curry, Roasted Eggplant 2 ways, Creamy Palak in coconut milk, Stuffed Karela/Bittergourd, Mushroom Do Pyaaza, Palak Paneer, and more…
 
Here is the recipe of Dum Aloo Ajwaini for you-
 
  PREP TIME: 15                                          COOK TIME: 15 MINS
 TOTAL TIME:30Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram

 

 
 
 
 

 

 
 
    Ingredients for the gravy:
 
    Baby Potatoes 250 gms jackets peeled(refer note 1)
    Onion 1 large chopped finely
    Tomato Puree 1 cup
    Ginger garlic paste 1 tsp
    Salt as required
    Red chilli powder(regular) 1 tsp 
    Red chilli powder Kashmiri 1/2 tsp
    Coriander powder 1 tsp
    Fennel Powder 1 tsp
    Garam Masala Powder 1/2 tsp
    Oil for tempering the masalas 1 tbsp
    To be ground to a paste:
    Fresh coriander leaves 1/2 a bunch
    Ajwain/Carrom seeds 1/2 tsp
    Cashew nuts 5 to 6
    Curd 1/2 a cup
 
Directions:
In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. We don’t want overcooked potatoes, so take care to switch off on time(refer notes).
While the pressure releases lets grind the “magic masala”????.
Put all ingredients mentioned under ‘to be ground to a paste’, except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. When the pressure from the cooker releases, open the cooker pour this paste in, switch on the flame on low and cook for 3 minutes, stirring in the masala paste nicely, such that it gets evenly mixed in the gravy. Add the garam masala and put off the flame. The spicy, tangy and flavourful Ajwaini Dum Aloo is ready.
 
Serving Suggestion: with Rotis, Paratha, Kulcha, Pulav, vegetable rice or with plain rice.
 
STEPWISE RECIPE FOLLOWS:
 
1. In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. 
 

 

2.When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. 
 
 
3. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. 
 

 

 
4.  Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. 
 

 

 
5. Put all ingredients mentioned under ‘to be ground to a paste’, except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. 
 
 

 

6. Pour this paste into the cooker once the pressure releases, switch on the flame on low, and let it simmer for just 3 minutes. Stir nicely, so that the masala gets mixed wit the gravy.
 

 

 
7. Finally, add the garam masala powder and put off the flame. The Dum Aloo Ajwaini si ready to serve.
 

 

 
NOTES:
1. If one feels peeling the baby Potatoes is cumbersome the big ones also can be used after dicing them to bigger cubes.
2. If using the big potatoes switch off the flame exactly in 3 whistles, as they cook faster.
3. Mint leaves can also be used in place of coriander leaves, but reduce the quantity as they are more pungent compared to coriander leaves.
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 
 
 
 
 
 
 

Aloo Methi Paratha

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more…

 

Here is the recipe for Aloo Methi Paratha for you-

  PREP TIME: 20                                      COOK TIME: 30Mins
 TOTAL TIME:50Mins                               COURSE:  BREADS
 CUISINE:  INDIAN                                  SERVINGS: 6
 AUTHOR: Rajni Ram

 

 

 

 

 

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

 

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

 

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

 

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

 

Serving suggestions– as it is filled with a proper subji it actually doesn’t need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

 

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

 

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

 

6. Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing.
 
 

 

7. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. 
 

 

8. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing.
 

 

 

 
NOTES:
 
1. One can try the paratha using Kasoori Methi, but I have not tested this method, as I have mentioned above, it might not give the right texture and flavor.
2. Some potatoes absorb a lot of water while cooking, therefore choose ones that cook a little dry. Alternately don’t overcook the potatoes. Cook them adequately and grate them through. I don’t mind a few potato lumps in between, so I don’t process them so much.
3. I don’t use garlic or onions in this recipe and so cannot tell how the taste will be.
 
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

 

 

Garlic Lachcha Paratha (Multigrain Flour)

Lachcha Paratha is a popular Paratha variety that we find at all Indian/North Indian restaurants. Earlier I would be very intrigued by the way the layers were created and had my own theory of how they must be done????(this was before the internet took over us and all recipes became household). The recipes at that time showed a very complicated process and as a person just venturing into cooking(more than 20 years back), I found the process very intimidating. Then as time passed by and I started gaining confidence in the cooking arena I tried out this Lachcha Paratha(had to rely on pictures only) and it turned out fine. The efforts put were greater than the outcome at that time, so I stopped experimenting with it. After a few years, I suddenly developed an interest in recreating it again. But this time I was better equipped with knowledge and practice. Today I can try out this Paratha with any flour, that is Wheat, Maida, or Multigrain and the results are always great. The method I am giving here is a very simple one which even beginners will find easy to follow.  

The recipe that I am blogging now uses Multigrain flour(store-bought). I use Wheat flour and Multigrain flour mostly for all my bread/roti/paratha recipes. I am not much of a fan of Maida, though I do use it in some dishes where it is necessary and also in Parathas(just about a tablespoon for the pliability).

There will always be a difference in textures when we experiment with different flours, and one should be open to it. In this recipe, I have not used baking powder or baking soda for the fluffiness, so they may not be entirely fluffy, but will definitely be flaky.

While you are here please check out my other bread recipes like Beetroot Paratha and Missi Roti.

Serving Suggestions: Matar Paneer, Palak Paneer, Mava Paneer Curry, Mixed Vegetable Curry, Kadai Paneer, all go very well with this Garlic Lachcha Paratha.

Here is the recipe of Garlic Lachcha Paratha for you-

PREP TIME: 20 Mins                                      COOK TIME: 20 Mins
TOTAL TIME: 40Mins                                     COURSE:  BREAD
CUISINE:  INDIAN                                         SERVINGS: 5(10 Pcs)
AUTHOR: Rajni Ram
 

 

Ingredients:

Multigrain flour 3 cups

Maida 1 tbsp

Oil for kneading 1 tbsp water as required

Butter 50 gm

Garlic 3 cloves finely chopped

Fresh coriander leaves finely chopped 2 tsp

Salt 1/4 tsp

 

Directions:

In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. The texture should be like Chapati dough. Rest the dough for 20 minutes to half an hour.

For Garlic Butter:

Take 50 gm butter ina bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

To make Parathas: Divide the dough into 10 big balls. Now take one ball at a time and roll it in dry flour. Place it on your rolling board and roll it out into a big Chapati first. Apply the garlic butter on the chapati with a brush, liberally. Now pleat the Chapati or fold like a fan( refer video). Arrange the pleated dough into a roll, press it down with your fingers, dust it with a little flour and start rolling it out again gently. Roll it out a little thick and medium-sized. Now heat a girdle/tava and put the rolled out Paratha on it. Drizzle a little oil and cook on one side, flip on the other side, apply oil, and cook. You will see the flakes rising out. Cook until nicely brown and crisp. Serve right out of the girdle. The Lachcha paratha is ready!!!

STEPWISE RECIPE FOLLOWS:

1. In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely.

 

2. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. Rest the dough for 20 minutes to half an hour.

 

 

3. Take 50 gm butter in a bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

 

 

4. Method to make Garlic Lachcha Paratha video given here????

 

 

 

 

 

My platter of flaky Garlic Paratha and Matar Paneer with Boondi Raita

 

 

 

Mava Paneer Curry

Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home. 

In this recipe, I have used the store-bought Mava. In this recipe, I have used whole spices which make the dish burst with flavours. Mava Paneer can be relished with Rotis, Naans and also rice varieties like Jeera Rice, Pulav, Masala rice and more.
While you are here check out my other curry recipes like Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Brinjal Pepper Masala, and many more.
 
Here is the recipe for Mava Paneer for you–
 
  PREP TIME: 15                                         COOK TIME: 20Mins
 TOTAL TIME:35Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram
 
 
 

 

 
   Ingredients:
   Mava/ Khoya 200 gm (shredded)- divide into 2 halves
   Paneer 400 gm cubed
   Cloves 5 -6
   Jeera/ Cumin seeds 1 tsp
   Peppercorns 1/2 tsp
   Badi Elaichi/ Black Cardamom 1
   Cinnamon 1/2 inch stick 
   Bay leaf/ Tej patha 1
   Elaichi/ Green Cardamom 2-3
   Coriander powder 2 tsp  
   Fennel powder 1 tsp
   Red chilli powder 1 to 1.5 tsp
   Salt to taste
   Onion 1 chopped fine
   Tomato Puree 2 cups or 3 large tomatoes pureed
   Ginger Garlic paste 1 tsp
   Kasoori Methi/ dry fenugreek leaves 1 tsp 
   Coriander leaves finely chopped 1 tbsp  
 
Directions:
In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. Allow the gravy to cook for 2 minutes and add the remaining the Mava and stir well. Now add the Paneer cubes and cover and cook for a minute or two, or until the gravy thickens. Open the lid and garnish with some crushed Kasoori Methi(dried fenugreek leaves) and the Mava Paneer curry is ready.
 
Serving Suggestions: with Rotis, Naans, Parathas, Jeera rice or even plain rice.
 
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. 
 
 

 

 
2. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree.
 
 

 

 
3. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone.
 
 

 

 
4. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. allow the gravy to cook for 2 minutes.

 

 
5. Now add the paneer cubes, cover the Karahi and cook for another 2 minutes or so, or until the gravy thickens. Open the lid, add crushed Kasuri Methi and put off the flame. Garnish with finely chopped coriander leaves and a drizzle of cream if required. The Mava Paneer curry is ready to savour.
 

 

NOTES:
1. In this recipe I have used 400 gm Paneer and 200 gm of Mava/Khoya. This can be scaled down conveniently for a lesser quantity of curry.
2. To make instant Khoya/Mava- take 1 cup milk and boil. Reduce it(evaporate by boiling) to half and add 2 tablespoons of milk powder and 1 tsp ghee. Homemade instant Mava is ready. For this recipe, you may need twice the amount of this quantity.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 
 

Masala Wheat Flour Papdis (Baked)

Masala Wheat Flour Papdis are crunchy crisps made of wheat flour. The wheat flour here can be easily replaced with maida/refined flour or multigrain flour. I usually fry these Papdis, but this time I have baked them as per the request of friends and followers as they wanted something that was not deep-fried. That said, these Papdis can be fried too and I have given both options in this recipe.

When we bake a snack that is traditionally deep- fried there is always a difference in texture. It would be wrong to say that they taste almost like fried ones. The taste is the same, the papdis are crunchy too, but there is a difference in their textures. I also believe that when we prefer a baked snack over a fried one we are willing to adjust to the minute differences that are bound to be there because the technique used is different. Therefore you will not find phrases like “baked but almost like fried” or “baked but as good as fried”, on this blog. Baked is baked and fried is fried, and somewhere there is a compromise in either, shape, colour, texture, taste of the dish. I am not saying this only about the current recipe but in general. When a deep-fried dish is baked there are differences.

This is why I try to keep the fried ones fried, but sometimes I do give in to a little experimenting. I won’t do something because it is a trend, but if I do experiment and the result is blog-worthy I will certainly share it with you all.

Now, these Papdis can be served with tea, they last for a long time when stored in an airtight container. I also make Papdi Chat(street food delicacy) with these, and since they are firm than the Maida papdis, they hold up the sweet curd and chutneys of the Chaat well.

While you are here please do look at other snack recipes by Rajjo’s kitchen like Semolina Cheese Balls, Kothimbir vadi, Stuffed kuzhi Paniyarams, Kachori, Savory Muffins and more…

Here is the recipe of Wheat flour Papdis for you–

PREP TIME: 15Mins                                       COOK TIME: 45 Mins

TOTAL TIME: 60Mins                                     COURSE: SNACK

CUISINE: NORTH INDIAN                            SERVINGS: 40 pcs
AUTHOR: Rajni Ram

 

Ingredients:

Wheat flour 2 cups       (1 cup =150 ml)                                                                      Suji(semolina) 1/2 cup                                                                                                Salt as per taste                                                                                                            Red chilli powder 1 tsp                                                                                                Ajwain(Omam/Carrom seeds) 1 tsp                                                                            Oil 3 tbsp for flour  (refer note1)                                                                                  Fresh Coriander or Methi(fenugreek)leaves  1/2 cup finely chopped                          White sesame 1 tsp (optional)                                                                                      Water as required      

Directions:

In a dish take the wheat flour and add the suji/semolina to it. Now add the salt, red chilli powder, ajwain followed by the 3 tbsp oil. Start mixing the flour with your fingers, such that the spice powders and oil are well mixed with the flour. Now take some flour in your palm and clamp it together with your fingers. If the flour holds shape, water can be added little by little now. But before that add the chopped coriander/methi leaves, mix it with the flour well and now start adding water little by little. We want a stiff dough here. The consistency should be like the dough for Poorie. Now apply very little oil on the dough and rest it or 15 minutes.  Now divide the dough into 4 or 5 balls. Roll out each ball into a thin circle, flour for dusting if required. Sprinkle some sesame seeds on the rolled and flattened dough and roll again so that the sesame seeds stick to the dough. Now with a cookie cutter or lid of a bottle cut into a circle. Remove excess dough from sides. prick holes with a fork on the little papdis.                                                                     

To bake them: Preheat oven to 180 C for 10 minutes. Place the little circles into a baking tray after pricking holes,  brush with a little oil(this step is optional), and bake at 180 C for 8 minutes on one side, flip them after 8 minutes and bake again for 8 minutes. Remove from oven, let them cool and store in an airtight container. Repeat this process for the whole amount of dough.

To fry them: Take oil in a Kadai and heat. The oil should be medium hot. The dough when put should sizzle and rise up immediately. This is the right temperature. Prick the papdis with a fork and gently drop them into the oil and fry until all bubbles have subsided and the papdis are light brown in colour. Cool and store in an airtight container. 

The crunchy and spicy Masala Wheat Flour Papdis are ready to serve with tea or to be made to a Chaat item. Enjoy. Bon Appetit.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take the Wheat flour in a dish and add the Semolina/Suji to it.

 

2. Now add the salt, red chilli powder, ajwain, and oil to the flour.

 

3. Start mixing the flour with your fingers(without adding any water at this stage). The spice powders and salt must mix evenly with the flour. Take some flour in your palm and try to clamp it within your fist. When you open your fist the flour should hold shape and not break away.

 

4. Now add the finely chopped fresh coriander or Methi leaves, and adding water little by little form a stiff dough. The consistency should be like Poori dough. Rest the dough for 15 minutes.

 

5. Now divide the dough into 4 or 5 equal parts. Take one ball at a time, dust it with flour and roll it out like a chapati, sprinkle some sesame seeds and roll again lightly, so that the seeds stick to the dough.

 

6. Now with a cookie cutter or lid of a bottle make small circles. Take away the excess dough. Prick the circles all over with a fork.

 

7. To bake- preheat oven to 180 c for 10 minutes. Brush some oil over the Papdis, place them on a baking tray and bake at 180C for 8 minutes on one side. Remove the tray, flip over the papdis and bake again for 8 minutes. Remove from oven and cool. Store in an airtight container.  

 

8. To fry them- heat oil in a Kadai. Oil should be medium hot. Check the temperature by gently dropping a small bit of dough into the oil. If it sizzles and rises immediately, this is the right temperature. Now fry the papdis in oil at medium heat until all the bubbles subside and the papdis are light brown in colour.

 

NOTES:                                                                                                                        1. Adding adequate oil to the flour is a crucial step, the oil is the one that imparts the crunch to the Papdis. After step 3 if the flour is still not holding shape, then add another teaspoon or two of oil to the flour, rub it into the flour and check if it holds shape now by claiming it in your fist. If it does, start mixing water.

2. It is important to prick the Papdis with a fork before baking or frying as otherwise, they will rise/puff up thereby losing the crunch. So pricking holes is a crucial step.

3. The temperature of the oil is important, the method to check the temperature is given in step 8, which should be followed. 

4. The timing in each oven may vary to bake, so 2 to 3 minutes less or extra time may be required.     

          

 

 

 

 

 

Mushroom Do Pyaza

Mushroom Do Pyaza is a simple recipe made predominantly of Mushrooms and onions. At our home, I make it frequently to go with Rotis or pulav. Well, this dish is usually semi-dry but I prefer it with a little gravy, so you will find that my recipe is a little different from the other Mushroom Do Pyaz recipes. That said, it still is a very simple one. I have just included 2 ingredients that make it a little creamy.

Mushrooms by nature are a little bland so making this dish with a little gravy gives some texture and flavour to the dish. Even though the Mushrooms are bland they blend really well in Indian gravies and spices. Especially in this recipe of Mushroom Do Pyaza, you will see how surprisingly yummy they can be.
This recipe gets its name “Do Pyaza” from a cooking technique that requires adding Onion in two different stages.
While you are here please check out my other recipes like Mixed Vegetable Curry,
Kadai Paneer, Stuffed Mushroom Tikka, Arbi Masala, Matar Paneer
Lauki Kaddu Ke kofte Chakki ki Shak, Kathrikai Masala Kuzhambu, Kadai Paneer Gravy, Miloni Baby Corn and Bell Peppers, and more.
         PREP TIME: 15                                              COOK TIME: 15 Mins
      TOTAL TIME: 30 Mins                                     COURSE:  MAIN
     CUISINE: NORTH INDIAN                                SERVINGS: 6
     AUTHOR: Rajni Ram
Ingredients:
Mushrooms 200 gm chopped in 4 lengthwise
Capsicum 1 medium chopped
Onion 2 medium chopped into petals
Besan/gram flour 2 tbsp
Tomato puree 1/2 cup
Cream 2 tsp
Curd 1/2 cup
Cumin seeds 1 tsp
Coriander powder 2 tsp
fennel powder 1 tsp
Red chilli powder 1 tsp (1/2 tsp if sensitive to spice)
salt as required
turmeric powder 1/2 tsp
Directions:
Dry roast the gram flour until light brown and a nice aroma emanates. Cool the roasted flour. Now in the blender put in half the amount of chopped onions and the roasted gram flour and blend to a smooth paste. Now add the tomato puree to this onion- gram flour paste and blend again. Add the curd to the paste and blend it again. So now you will have a smooth puree of onion, roasted gram flour, tomato puree, and curd. Keep this aside and heat oil in a Karahi. When the oil is hot drop in the onion petals and saute them until light brown. Now add the Capsicum cubes and continue to saute for 1 to 2 minutes until a light brown tint appears. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).  Remember to saute all these vegetables over a high flame or else they will start releasing moisture. Transfer the sauteed vegetables to a separate plate/vessel. Now in the same Kadai pour some more oil and heat it. Put in the cumin seeds and as they splutter add in the puree from the blender jar and stir continuously for a minute so that it doesn’t stick to the pan/karahi. Now add the coriander powder, followed by red chilli powder and turmeric powder and salt, and stir nicely. Let it cook for 2 minutes on medium flame. Now add the sauteed vegetables to the sauce and cook for 2 minutes. Add the cream and stir constantly for 30 seconds so that it doesn’t split. Now put off the flame and add Garam Masala powder if you prefer. Garnish with chopped coriander leaves and its ready to relish. Happy cooking, Enjoy, and Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all the ingredients. Chop the mushrooms in 4, Chop the opinion into petals, and the capsicum to cubes. Dry roast the gram flour, puree the tomatoes.
In addition to the above vegetables, Red Bell peppers/ capsicum and green peas can also be added. However, these are optional and hence have not been mentioned in ingredients.

 

 

2. In a blender put in half the amount of chopped onions and the roasted gram flour and blend to a paste. Add the tomato puree and blend again. Now add the cuts and blend once again. You should have a smooth puree of all the above ingredients now. Set it aside.

 

3. In a pan/Karahi heat, some oil and saute the onion for 1 minute or until it gets a light brown colour, on high flame. Add the Capsicum and continue to saute until they get a light brown tint on them. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).

 

Sauteed vegetables

4. In the same Pan/karahi Take some more oil and heat. Add the cumin seeds and when they splutter pour the prepared paste into it and stir continuously for a minute.

 

 

5. Add the salt, coriander powder, fennel powder, red chilli powder, and turmeric powder, stir and cook for 2 minutes on medium flame. Add little water if the sauce is too thick. Now add the sauteed vegetables and cook for another 2 minutes. If adding green peas, cook them and add at this stage.

 

 

6. Finally, add the cream and stir nicely and put off the flame. Add garam masala powder. Garnish with coriander leaves and the Mushroom Do Pyaza is ready to serve.

 

 

NOTES:
1. Always saute vegetables such as onions, capsicum, mushroom, etc on high flame or they release a lot of moisture. Mushrooms should be added at the end as they don’t withstand too much heat and become limp quickly.
2. You can add more cream if you prefer.
3. You can add or skip Garam masala powder if you prefer.
This is my meal with Mushroom Do Pyaza. I served it with Warqi Parathas and Mango Chundo.
 

 

 
 
  If you tried this recipe and liked it please comment below. I would love to hear from you.
In case you wish to receive recipes as an email, please leave your id on the homepage near the mail icon. Whenever Rajjo’s Kitchen has a new post the recipe will be mailed to you.

Carrot Kheer/Payasam

Kheer/Payasam is a popular part of Indian cuisine as a sweet dish. It is sometimes served at the beginning of a meal or as a finish off to the meal. Whenever there are festivities there is always kheer. There are many variations to the payasam, the popular ones being Rice Kheer, Semiya Payasam, Chana dal payasam, and many more.

Carrot Kheer is a dessert I have made time and again for friends and family on popular demand. I will also let you into my little secret that turns this recipe a stunner.

 

A simple dessert that tastes good both chilled and warm. This is a great recipe to make all the fussy about carrots and milk kids to get to eat both, as it a delicious way to have them. Any variety of carrot can be used for this kheer either Delhi Carrots or the English Carrots.
This kheer or payasam is not a very popular one as generally carrots are not on the favourite list of many, but that’s exactly why it should be popularised. Only when you have this kheer you will understand what I mean. It has a beautiful texture, can be had chilled right out of a glass-like juice or can be had warm on those cosy winter nights. It is also a great after school healthy drink. I can keep singing more praises of its goodness and delicious, but then one has to drink this kheer to experience it.
While you are here check out my other dessert recipes like Pineapple tart, Atte ka Sheera, Apple Crumble, Pineapple Rabri, Berry Smoothie Ice cream, and Akkaravadisal.
Here goes the recipe of Carrot Kheer for you.
PREP TIME: 10 MINS            COOK TIME:30 MINS
TOTAL TIME: 60 Mins              COURSE:  DESSERT
CUISINE: SOUTH INDIAN      SERVINGS: 5
AUTHOR: Rajni Ram

 

Ingredients:
Carrot  2 cups chopped to small cubes
Milk 5 cups
Sugar 1/2 cup
Cardamom 4 pods powdered
Cashewnuts around 7 broken to bits
Directions:
Chop the carrots to small cubes and put them in a heavy-bottomed vessel. Pour 1.5 cups of milk and cook. This should be done in a low to medium flame and the carrots should cook in the milk until the milk is almost evaporated and the milk sticks to the carrot pieces. Put off the flame and cool completely. Now put them in a blender and grind to a smooth paste. Add around 1/2 cup milk if required while grinding. Now pour the pureed Carrot into the same heavy bottomed vessel and switch on the flame. Dilute the puree with 1 cup milk and start boiling again. As it froths up and starts rising in the vessel add the sugar and reduce the flame. Continue to cook for 2 minutes. Now add another cup of milk and continue to boil on a low flame. Now when the mixture starts rising in the vessel switch off the flame and add the cardamom powder. Take a small tempering Kadai and add 2 teaspoons of ghee to it. when the ghee is warm add the broken Cashewnuts and fry to a light brown colour. The delicious Carrot Kheer is ready to serve. Enjoy the healthy goodness. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Chop Carrots, cut the Cashewnuts to pieces, make a powder of the Cardamom pods.

 

2. Put the chopped carrots in a thick bottomed vessel, pour 11/2 cups milk and cook.

 

3. The milk should evaporate completely while cooking the carrots and should stick to the carrots. The mixture should resemble like Rabdi sticking to carrots. Put off the flame at this stage and cool the mixture.

 

4. Now put the mixture in a blender and grind it to a smooth puree, add 1/2 cup milk if required while pureeing.

 

5. Pour the puree into the same heavy bottomed vessel and switch on the flame. Add 1 cup of milk and bring to a boil on a low flame. Ad the puree froths and rises up in the vessel put in the sugar and stir nicely to dissolve.

 

6. Cook for 2 minutes and pour another cup of milk and continue to cook over a low flame for another 5 minutes. When the mixture starts rising again in the vessel, put off the flame and sprinkle the Cardamom powder over the kheer and mix gently.

 

7. Fry the Cashewnuts to a golden colour and add them to the kheer. The delicious Carrot Kheer/payasam is ready.

 

NOTES:
1. Cooking the carrots in the milk until the milk is fully evaporated is critical to recreating this taste( that’s the secret). I find cooking carrots in milk only until the carrots are tender and then putting them in the blender as most recipes recommend, to leave a raw taste of the carrot in the dish. Which finally mars the flavour of the dish.
2. The milk and carrot have to cook over a low to medium flame. Don’t be tempted to raise the flame as the milk can get burnt and leave an after taste.
3. The beauty of this dish is that it needs no artificial colouring as its natural colour is bt itself very inviting.
4. Not much sugar is required for this recipe as carrots are naturally sweet.
5. Condensed milk can also be added instead of sugar, but in a lesser quantity, maybe 1/4 cup first and more if required. I have not tested this method of using condensed milk.
If you tried this recipe and liked it please comment below. I would love to hear from you.

Mixed Vegetable Curry (No Onion, No Garlic Recipe)

This recipe is absolute comfort food. On those, no masala days or on days when you are off onion and garlic, or even otherwise this Subji is a great option for Rotis and Rice. It’s a colourful subji that will encourage children to eat vegetables and is also not very spicy. Since I have not used onions or garlic, milk cream forms the base of the subji. A wide variety of vegetables can be used, excluding the high water content ones. I have used vegetables that are easily available and popularly come under the mixed vegetable category. please do visit my other subjis and dals while you are here.

Here’s the recipe for Mixed Vegetable Curry.
PREP TIME: 15Mins                                                     COOK TIME: 15 Mins
TOTAL TIME: 30Mins                                                   COURSE:  MAIN
CUISINE: NORTH INDIAN                                          SERVINGS: 4
                                                                                   AUTHOR: Rajni Ram

 

Ingredients:
Cauliflower  10-15 florets
Carrot 1 diced
Potato 1 large or 2 small
Capsicum 1 medium diced and seeds removed
Beans 10 approx cut into 1/2 inch pieces
Tomatoes 4 ( 2 chopped & 2 pureed)
Peas shelled( fresh/frozen) 50 gm
Fresh cream 1.5 cups
Salt as per taste
Cumin seeds 1tsp
Red chilli powder 1 tsp
Turmeric powder 1tsp
Fennel/saunf powder
Coriander powder 1 tsp
Garam Masala powder 1/2 tsp
Oil for sauteeing
Directions:
Dice all vegetables and keep ready. Put all the vegetables except Capsicum and tomatoes, in a vessel, pour enough water, salt and turmeric powder and cook. The vegetables should get tender but not turn limp. Switch off flame at this stage and cool the vegetables completely. If any water is remaining drain and keep it aside, it can be used if required later on. Now in a pan heat 1 tbsp oil, add cumin seeds, turmeric powder and put in the diced capsicum and saute on high flame for few minutes. Reduce flame to low and add in the tomatoes. Saute on low flame for a minute. The tomatoes should just get a little tender and not break and release the juice. Now add in the tomato puree and all the dry spice powders and cook for 3 minutes on medium flame. Put in the boiled vegetables now(after draining the water)  and cook for another 3 minutes. Ensure that not much water is remaining in the pan, if there is, then drain out some or else the subji will turn too watery. Now pour the fresh cream into the pan and immediately turn off the flame. Once the cream is added the flame should not be on,  or the gravy will thin out completely. Stir nicely, add the garam masala powder and garnish with chopped coriander leaves and the Mixed Veg subji is ready to be served with Rotis or rice. Enjoy. Bon Appetit.
 
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Chop and boil all vegetables and puree 2 tomatoes.

 

2. In a pan take 1 tbsp oil and heat it. Add the cumin seeds and once they splutter, add the turmeric powder and capsicum and saute on high flame for few minutes.

 

3. Lower the flame and add in the chopped tomatoes and saute on low to medium flame for a minute. The tomatoes should not break and become limp.

 

4. Now add the tomato puree followed by salt and all the dry spice powders except the garam masala powder, stir nicely and cook for 3 minutes or until the raw smell goes away.

 

5. Now add the boiled vegetables and cook for another 3 minutes. If there is too much water, drain it. A little water is ok and required.

 

6. Finally, add the cream and switch off the flame immediately. Add the garam masala powder now and mix. Garnish with coriander leaves. The mixed vegetable curry is ready to serve.

 

NOTES:
1. Any store-bought fresh cream is good enough for the subji. It need not necessarily be full or medium fat. Low fat cream is fine too.  
2. Once the cream is added put off flame right away, or the gravy will thin down and the moisture from the cream will separate, making the subji too runny.
3. Saute the capsicum on high flame so that it doesn’t release too much moisture and cooks crisp.
 
If you tried this recipe and liked it comment below. I would love to hear from you.

Atte Ka Sheera (Insant Wheat Halwa)

Halwa is a popular dish in the Indian subcontinent and there are many varieties of Halwa like Rava/Suji Halwa, Moong dal halwa, Chana dal halwa, Lauki halwa, Carrot halwa, and many more. This recipe Atte Ka Sheera is very popular in North India during both the Navrathras, as it is offered to little girls on the Ashtami day( day 8 of Navrathri) as Prasad(holy offering).

 This Halwa gets done in no time and is healthy and tasty at the same time. My girl loves it and whenever any of us craves sweet at home I make it instantly, like today.

The smooth texture of the Halwa lies in roasting the Wheat flour correctly, as an under roasted flour can make the halwa lumpy. There are many variations to making this Halwa and I chanced upon this one in an old recipe book and have always made it that way ever since. Do check out my other sweet and dessert recipes.
PREP TIME: 10 Mins                                            COOK TIME: 20Mins
TOTAL TIME: 30Mins                                          COURSE:  DESSERT
CUISINE: NORTH INDIAN                                 SERVINGS: 4
                                                                                AUTHOR: Rajni Ram

 

Ingredients:
Wheat flour 1 cup( any size is fine, but use the same cup for all measures in this recipe).
Sugar 1 cup
water 2 cups
Ghee 1/2 cup
Cardamom powder 1/4 tsp
Directions:
Take a heavy-bottomed pan /Karahi/Urli and heat it. Add 1 tbsp ghee and add in the wheat flour and start roasting it, stirring continuously. after 5 minutes add another tablespoon of ghee and continue to roast. Don’t forget to keep stirring, as the flour can get burnt. as the roasting continues the atta/wheat flour will give a nice aroma, keep roasting until the flour turns golden brown. Once it is nicely browned turn off the flame. In another saucepan heat water, and drop the sugar into it, dissolve it and allow it to boil. Once the sugar is dissolved switch off the flame. Now slowly pour the sugar water into the roasted wheat flour and keep stirring continuously(remember to keep the flame off while pouring the sugar water). Once you have poured all the water, switch on the flame and continue to stir, until the halwa starts leaving the bottom of the pan/karahi. turn off the flame add the nuts and remaining ghee. Atte Ka Sheera is ready. Enjoy this wholesome goodness. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. In a heavy-bottomed pan/karahi pour 1 tablespoon ghee, add the wheat flour and start roasting. Keep stirring continuously.

 

3. After 5 minutes of roasting add another tablespoon of ghee and continue to roast. The flour starts turning brown and also starts giving out a nice aroma. Continue to roast until the flour turns golden brown. (Remember to keep flame at low or medium). Once browned switch off the flame.

 

4. Now in a saucepan pour the water and drop in the sugar and boil, add a few pods of cardamom to this(later it can be fished out). Once the water starts boiling and the sugar has completely dissolved put off the flame.

 

5. Now slowly pour the sugar water into the roasted wheat flour, while stirring simultaneously. Remember to keep the flame of while pouring the water into the Atta. If the flame is not switched off the water can splutter on the hand, and the halwa can get lumpy too.

 

6. Once you have poured in all the water, switch on the flame and continue stirring, until the halwa starts leaving the pan bottom and swirls along with the ladle. At this stage add the remaining ghee and garnish with some dry nuts.
Atte Ka Sheera is ready to serve.

 

NOTES:
1. Roasting the flour is the most critical step to get a smooth and creamy Halwa.
2. Roasting must be done in low to medium flame and not high as this could burn the flour.
3. After roasting the flour and while preparing the sugar water, keep the flame of the flour off.
4. While pouring the sugar water into the Ata also the flame must be off. Switch on after pouring all the water.
5. I have used only 1/2 a cup of ghee, more can be added if required.
If you tried this recipe and liked it please comment below. I would love to hear from you.

Pineapple Rabri

Rabri is a sweet-dish made by boiling and reducing milk until it gets a thready texture and becomes dense. It is flavoured with cardamom and nuts and served chilled. In this recipe, I have added fruit to the Rabri instead of dry nuts. Usually, Rabri is served as an accompaniment for Jalebi or Malpua, but this recipe of Pineapple Rabri can be relished just by itself. Let’s get to the recipe right away.

 

PREP TIME: 20 Mins                                       COOK TIME:1 hr 30 Mins
TOTAL TIME: 1 hr 50 Mins                             COURSE:  DESSERT
 CUISINE: NORTH INDIAN                           SERVINGS: 4
                                                                           AUTHOR: Rajni Ram

 

Ingredients:
Pineapple 4 slices chopped fine
Milk 1.5 litres
Brown sugar or unrefined sugar 1/4 cup
white sugar 1/2 cup
Cardamom powder of 3 pods
Milk Powder 1/2 cup(optional)
Saffron strands a few(optional)
Directions to make Rabri:
Cut the pineapple into fine cubes, put them in a pan add 1.5 to 2 cups water and cook them on slow fire. The pineapple should be just cooked and not mushy. The water should have dried up, it takes about 15 minutes. After the water dries up add 1/2 cup brown sugar/unrefined sugar and saute. Keep stirring once you add sugar as there are chances of the sugar burning. Let the mixture become dry. Put off the flame and cool it. Now in a thick bottomed vessel pour the 1.5 litres of milk and boil. Keep stirring continuously, otherwise the milk we stick to the bottom of the vessel and burn. Add the Saffron strands now. Keep stirring until the milk reduces to half the quantity. It will start getting denser. The texture also changes. Add 1/2 cup milk powder(if using, at this stage) continue to stir, add the white sugar and continue stirring until the milk becomes semi-dry, that is, it should not be of flowing consistency but a little denser. At this stage put off the flame. Cool the Rabri and put it in the refrigerator. To serve add the candied pineapple pieces to the Rabri, mix, put some pieces on top and the desert is ready.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Please note that the pineapple can be cooked a day ahead and put in the refrigerator.

 

2. To cook the pineapples, cut them into small cubes, put them in a pan add around 2 cups water and cook. They should become soft, but not mushy. Add the brown sugar and continue to cook. Once the mixture dries up, put off the flame and let it cool.

 

3. Pour the milk into a wide-mouthed, thick-bottomed vessel and begin to boil. Keep stirring constantly as the milk should not stick to the bottom of the pan. Add the saffron strands now.

 

4. Continue stirring until the milk reduces to half, it will become denser and the texture will start getting thread. Add in the milk powder(this is optional) and continue to reduce the milk.

 

5. Add the sugar when the threadiness increases and continue to stir. Put in the cardamom powder.  Put off the flame when the mixture is no longer in pouring consistency, it has to be scooped out. Cool the mixture and put it in the refrigerator.

 

6. To serve add the candied Pineapple into the Rabri and mix. Reserve some for putting on top. Decorate with cherries or berries and the refreshing Pineapple Rabri is ready to serve.

 

NOTES:
1. It takes about 1.5 hrs to make this dish. But don’t be disappointed, it will be worth the effort.
2. The time taken will depend on the fat content in the milk used. I have used toned milk, so it took me more than an hour to reduce the milk. If full cream milk is used the time will be lesser.
3. If making this for a get-together or party, you can make this the previous day and put it in the refrigerator in an airtight container. If doing this keep the fruit separate and add before serving.
4. I have used white sugar for Rabri, unlike the pineapple, as adding brown sugar to the Rabri will change its colour.
If you tried this recipe and liked it pls do comment below. I would love to hear from you.

Bhindi Raita

Raita is a yoghurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans or can be served as a dip for Kebabs too.

Today I chose to make Bhindi(Lady’s Finger) Raita as an accompaniment for Masala Rice( recipe given in Rice section), as the crisply cooked Bhindi combines beautifully with the spiced curd and imparts a lovely texture and flavour to the Yoghurt. This Raita goes well with both North Indian and South Indian dishes.
Let’s get to the recipe right away.
PREP TIME: 5 Mins                COOK TIME: 15 Mins
TOTAL TIME: 20                            COURSE:ACCOMPANIMET    CUISINE: NORTH /                                                          SOUTH INDIAN                                                                                               AUTHOR: RAJNI RAM 
Ingredients:
Curd /Yogurt 400 gm(fresh not sour)
Bhindi /Okra/Lady’s Finger 6 to 8 big ones
Jeera /Cumin powder 1.5 tsp
Red chilli powder 1/2 tsp, for more spice, add 1 tsp
Salt as per taste( some will be added while cooking Bhindi too)
Mustard 1 tsp
Jeera / Cumin whole  1 tsp
Urad dal split 1 tsp
Dry red chilli 1 big broken to bits
Curry leaves few
Asafoetida powder/ Hing 1/2 tsp
Oil 2 tbsp
Directions:
Take 400 gm curd, smoothen it with a ladle, do not whip or churn it. Add the spice powders- red chilli powder, Jeera powder and salt to the curd. Mix gently and keep in the refrigerator to chill. Next, take 2 Tbsp oil in a Karahi/ Pan and heat. Add the tempering of Mustard, Jeera, Urad dal, dry Red chilli, Curry leaves and Hing ( asafoetida), fry to a golden colour and add in the Bhindi. On high flame saute by stirring continuously for 2 mins, add salt and continue to saute. Keep stirring from time to time until the Bhindi is cooked and turns crisp. Put off the stove and cool it. Once cooled it can now be added to the chilled spiced curd. Yummy Bhindi Raita is ready to serve.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.

 

 2. Take 400 gm Curd and smoothen it out with a ladle, don’t beat or whip it vigorously. To this add the spice mix of cumin powder, red chilli powder and add salt. Stir nicely and put it in the refrigerator to chill
3.In a Karahi/ Pan heat 2 Tbsp oil and add in the tempering of mustard, jeera, hing, urad dal, dry red chilli and fry until golden in colour. Add in the Bhindi.

4. Fry the Bhindi on high flame for 2 mins, add salt and continue to saute. Keep at it until the Bhindi turns crisp(will shrink in size). Put off the stove and cool the Bhindi. Once cool the bhindi can be added to the chilled spiced curd.

 

 

5. Bhindi Raita is ready to serve. Serve it will Parathas, Biriyanis, Pulav’s or serve with Masala Rice( recipe in Rice section). Enjoy!

 

Notes:
1. Ensure you cool the fried Bhindi before you add it to the spiced curd mixture. If it is hot the curd will thin down.
2. Always fry Bhindi on high heat and constant stirring or else it can turn slimy.
3. If in case the Bhindi does turn slimy, then add either Idli Podi( gunpowder that’s used as an accompaniment for Idlis, Check recipes under Masala Powders) or Dal powder(check recipe under powders).
another tip is to cut Bhindi few hours prior and put it in the refrigerator for an hour or two. Remove it from the refrigerator and don’t thaw, put it in the Karahi directly.
3. why am I giving so many instructions on cooking the Bhindi?, because a crunchy Bhindi makes a good Raita.
If you tried this recipe and liked it, comment below. Would love to hear from you.

Dal Makhni 2 ways

Dal Makhni or Dal Makhani is one of the all-time favourite dishes of my family, whenever we are at a North Indian joint. So I have tasted many versions of it and used to make this recipe at one point in time with cream, as most recipes suggest. I found the dal to be heavy when made this way and then I chanced upon the recipe for Dal Makhni that I’m blogging now on a spice packet, I tried it and it tasted almost like the restaurant ones, so have been following this recipe for a long time now.

Dal Makhni is a dish from Punjab and the main ingredients are black lentils( Black Urad dal whole) Rajma, butter and other spices and condiments. It gets the creamy texture and taste from butter and slow cooking. The longer you cook it on low fire, the tastier. That said, this dal can be made without butter/ cream too. And it tastes all the same.
While you are here please checkout my other recipes like Choley, Pakode wali Dal,
Hari Moong Dal, Rajma and more…
Here is the recipe of Dal Makhni for you–
PREP TIME: 10Mins+soak time(8hrs)         COOK TIME: 1 hour
TOTAL TIME: 1 hr 10 Mins                         COURSE:  MAIN
CUISINE: NORTH INDIAN                         SERVINGS: 4
                                                                        AUTHOR: Rajni Ram
Ingredients:
Black Whole Urad 200 gm ( black lentils) Soaked overnight
Rajma 1 handful (soaked overnight)
Chana dal 1 tbsp.
Garlic 8 pods (finely chopped)
ginger 1-inch piece chopped
Butter 2 tbsp
Tomato 3 medium pureed
Salt as per taste
Red chilli powder 1 tsp( more if you like it spicy)
Dal makhani masala 1.5 tbsp
Kasoori Methi 1 tsp crushed
Directions: Soak the Black Urad, Rajma and Chana dal overnight. Once soaked put them in a pressure cooker with 2 pods of garlic and the ginger and cook for 6 to 8 whistles. Heat 1 tbsp butter in a pan and heat. Put in the Cinnamon stick and garlic and fry don’t brown them. Add in the Kasoori Methi and fry for half a minute. Now add the tomato puree and cook for 3 minutes. Add in the Dal Makhni masala, Red chilli powder, salt and cook until the butter floats. Lightly mash the cooked dals and add them to the tomato mixture. Stir nicely and add 2 cups water and reduce the heat and cook on low fire for about 25 to 30 minutes. Switch off the stove and add another tablespoon of butter and garnish with finely chopped coriander. Creamy Dal Makhni is ready to serve. This Dal goes really well with Parathas, Roti, Jeera rice and other Indian bread. Enjoy and Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the dals overnight.

 

2. Cook the soaked dal in a pressure cooker along with some garlic and the ginger and a piece of cinnamon stick for 8 to 10 whistles.

 

3. Take some butter in a pan and heat. Put in the Cinnamon stick and garlic and fry for 1/2 a minute. The garlic must not turn brown. Add in the crushed Kasoori Methi and fry for a minute.

 

4. Now add in the pureed tomatoes followed by salt, red chilli powder and Dal Makhani masala and cook. Cook until the butter floats/ forms a layer on top.

 

5. Now add the cooked dal, stir nicely and add 2 cups of water and cook on low fire for 25 to 30 minutes.

 

6. After 30 mins put off the stove and add a tablespoon( or more)of butter to the dal and garnish with chopped coriander.

 

NOTES:
1. The Chana dal gives the creaminess to this dish, so don’t do away with it, at the same time don’t put too much of it or the taste may vary.
2. If you don’t have Dal Makhni Masala, use a small quantity of garam masala. For the measures that are given above 2 tsp garam masala should be sufficient.
3. Adding Kashmiri red chilli powder will give the dish a good colour. I have added a mix of both regular red chilli powder and Kashmiri red chilli powder, so that spice and colour are balanced.
If you tried this recipe and liked it please comment below. I would love to hear from you.

Matar Paneer (One Pot)

Matar Paneer is an everyday dish made of Green Peas and cottage cheese in a tomato gravy. Usually had with any Indian flatbread or with rice. The sweetness of the Peas, the tanginess of the tomatoes, the texture of the Paneer, and the flavors of the spices all gel so well. It can be directly made in a pressure cooker( which I have done today) or can be made in a karahi.

In Rajjo’s Kitchen whenever I say tomatoes its mostly the local one( desi) and not the hybrid tomatoes ones which are sweeter. When I’m using the Hybrid ones will always specify.

 Let’s get to the recipe right away.
  PREP TIME: 15                                         COOK TIME: 15Mins
 TOTAL TIME:30Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram
 
 
 
 

 

 
                                                       
     Ingredients:
  • Green Peas 100 gm
  • Paneer 200 gm cut into cubes
  • Tomatoes 2 large or 3 medium(pureed)
  • Onions 1 large pureed
  • Ginger-garlic paste 1 tsp
  • Refined oil 6 tsp( 3 tsp first and 3 later, follow the recipe)
  • Besan or Gram flour 1 Tbsp(or) Cashew nuts 6( pre-soaked)
  • Fresh coriander leaves finely chopped 2 tsp
  • Salt  to taste
  • Jeera/ Cumin 1/2 tsp
  • Turmeric powder 1/2 tsp
  • Red chilli powder 1 tsp ( can add 1/2 tsp more if you need more spice)
  • Coriander powder
  • Garam Masala powder
   Directions:
If using a pressure cooker you don’t have to precook the peas. If using the Karahi method, precook the peas( they should be cooked soft, but not mushy).
Put the cooker on the stove, heat on medium. once hot, pour oil 3 tsp.
once the oil is hot, add the cumin seeds, as they crackle add the turmeric powder.
Now add the onions puree and cook until transparent, don’t brown them. Add in the Ginger Garlic paste and saute well. The onion and Ginger Garlic paste will start releasing oil once they are cooked. Add another 3 tsp oil, reduce the flame of the stove and put in the Besan, and nicely saute it in the oil. Take care to not burn it. As the Besan browns, add the tomato puree and drop in the peas, add salt followed by all the spice powders( except Garam Masala powder). add about 1.5 cups water, close the cooker, and put on the whistle. cook for 6 whistles and put off the stove. While the pressure reduces in the cooker, let’s get our Paneer ready. Cut them into cubes, and drop them in boiling water with a pinch of salt for 2 minutes. Remove immediately and transfer to a plate. Once the pressure in the cooker releases, open the cooker and drop in the cubed Paneer and switch on the stove on low. check for salt and spices at this stage and adjust it. Add the Garam Masala powder now and put off the stove. Transfer the contents to a bowl and garnish with fresh coriander leaves. You can decorate it with a little grated cheese, for the restaurant effect. Voila, your Matar Paneer is ready. Enjoy!
 
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. Put the pressure cooker on the stove and let it heat up.  Once hot, pour 3 tsp oil and heat. Add Jeera and as it splutters add the onion paste and saute nicely.
3. Add the ginger-garlic paste and saute further until the oil is released. At this stage add the remaining 3 tsp oil and add the besan to this and roast on low flame till it becomes a little brown. It may appear as a paste, keep stirring this paste continuously till you see a light brown color. Add the tomato puree and stir nicely so that no lumps of the paste remain.
4. Let a slight boil come and add the Green Peas followed by all the masala powders( except Garam Masala). Add salt and stir.
5. Add 1 cup water, give a nice stir close the lid of cooker and let 6 whistles come.

6. After the pressure comes down open the cooker. Switch on the stove and add the paneer cubes and let it boil on low heat for two minutes. Add the Garam Masala powder, give it a stir and empty into a bowl. Garnish with fresh coriander. You can also sprinkle some shredded cheese to decorate( I forgot to do so).

Your tasty Matar Paneer is ready.  Enjoy with Phulkas, Rotis, or Naan on the side or just rice.
Bon appetit…
NOTES
1. As it’s a simple everyday subji ( side dish) I did not add the whole masala in the beginning.  If you are cooking it for a get-together or party, you can add the whole masala like 1 or 2 cloves, 1 Tej Patha( Bay leaf), few Peppercorns along with Jeera.
2. If you want to use cashew nuts instead of the Besan then, after adding Jeera saute onion, ginger garlic paste and cut tomatoes until they turn soft. Cool and blend in mixie. Pour this paste into the cooker and continue from step 4.
3. I usually don’t fry the Paneer in oil, instead, I put it in boiling water for exactly 2 mins, don’t let it stay in hot water for more than that, they may stick to each other.
If following the karahi method, pre-cook the peas and follow the same method.
If you tried this recipe and liked it, comment below. I would love to hear from you.

Stuffed Mushroom Tikka

I have always struggled with cooking Mushrooms in the initial years of my cooking. Every time I made a subji ( side dish), it would run watery and I had almost given up on making the vegetable at home. Then I chanced upon an article on the right way of cooking Mushrooms and I got back to making them again at home, and that too with near perfection. That said, this recipe is a starter and though a lot of steps are involved, they are pretty simple. Serve it at home to make a simple meal special, or serve it at a party for friends asking you the recipe. You can bake, Tava roast or deep fry the tikkas. Let’s get to the recipe right away.

 

PREP TIME: 20 Mins+ Marination 1hr       COOK TIME: 30Mins
TOTAL TIME:1 hr 50 Mins                                COURSE:  MAIN
CUISINE: SOUTH INDIAN                         SERVINGS: 4
                                                                    AUTHOR: Rajni Ram

 

Ingredients:
Button Mushrooms 1 packet
Paneer/ cottage cheese 200 gms grated
Gram flour/ Besan 1 cup
curd 1 cup
Fresh coriander 1tbsp finely chopped
Salt to taste
Red chilli powder 2 tsp( 1 tsp each for filling and tikka mix)
Coriander Powder 2 tsp( 1 tsp each for filling and tikka mix)
Turmeric 1/2 tsp
Chat Masala 1/2 tsp
Garam Masala 1/2 tsp
Green Chilli 2 finely chopped
Mushroom stalks finely chopped
Mushroom Preparation:
Wash the Mushrooms well under running water and pat them dry with an absorbent towel. Gently break away the stalks from the mushroom. Chop the stalks finely and keep them aside( we will use it for the filling).
Directions for the tikka mix:
In a dish take the curd and add all the dry spices- salt, red chilli powder, coriander powder, garam masala( don’t add the chat masala), and mix nicely. Add the gram flour little by little and make a thick batter. Don’t add any water the curd will be enough. You can add 1 tsp lemon juice if you like a little sourness, this is totally optional. Don’t add the lemon juice if the curd is sour. Keep aside.
Directions for filling:
   Crumble the paneer or grate it. In a Karahi or pan take 1 tbsp oil and heat it. To this add turmeric and chopped green chillies and saute. Put in the chopped Mushroom stalks and saute on high flame. The mushroom will release water and dry out again. Now add the crumbled paneer to this and mix. Add salt, red chilli powder, coriander powder, and chat masala. Saute well. Add the finely chopped coriander and turn off the stove. Allow the mixture to cool.
Overall directions:
 Fill the mixture into the mushroom caps. Fill up to the brim and gently press so that they get packed. Coat each mushroom with the prepared batter nicely and arrange on a plate filling side up. If not serving immediately you can refrigerate it and then either bake it, Tava roast it or deep fry it.
If BAKING, Preheat oven to 180 degrees,  grease a tray and bake at 180 degrees for 30 minutes. Since microwaves have temperature variations, look out for doneness between 20 to 30 minutes. Arrange mushroom on a baking tray, facing the filling side up. Midway stop and turn over the mushroom to the other side and continue baking. When the mushrooms turn a golden brown and the batter is not raw, the mushrooms are done.
If TAVA ROASTING, drizzle oil on the Tava and heat. Arrange the mushrooms Filling side down. For this method, you should have coated the mushrooms well with the batter. Once a side is done flip it over and cook the other side.
If DEEP FRYING,  take a small quantity of oil in a Karahi and heat it. Drop the mushrooms gently a few at a time, the filling side facing up. In a few seconds gently turn over and cook the other side. Once they are golden in colour, remove from oil and place on kitchen tissues. This method needs the batter to be coated well on the mushrooms or the filling could spill into the oil.  Arrange the Mushrooms In a tray/ plate and decorate with cheese shreddings. sprinkle some chat masala and the Mushroom Tikkas are ready to pop in. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
  1. Assemble all ingredients for the filling, batter and Mushrooms stalk removed.

 

2. For the filling crumble the paneer. Heat a karahi, pour oil and heat. Put in the green chillies, turmeric, and the mushroom stalks and fry on high heat until mushrooms release water and become dry again. now add the crumbled paneer and all the dry spices, and mix well. Add the finely chopped fresh coriander and put off the stove. allow the mixture to cool.

 

3. For the batter take the curd in a dish and add all dry spices mentioned in ingredients, add salt, and mix. Add the gram flour/ Besan little by little until you have a thick batter.

 

4. Fill the mushroom caps with the filling and set aside. Now coat each mushroom well with the batter. Place them Filling side facing up in a tray.

 

5. To bake them preheat oven to 180 degrees, grease a tray and arrange the mushrooms, filling side up and bake at 180 degrees for approximately 30 mins. Midway turn around the mushrooms and continue to bake until they are done. They will turn golden brown.

 

 

You can also cook them on a Tava or deep fry them. The method is mentioned above. I have baked them in this recipe.

 

Notes:
1. If the mushrooms are large, it’s better so that you can fill them up well.
2. This recipe is good to prepare ahead and bake or fry just before serving.
3. In case you prepare it ahead, then keep them refrigerated until half an hour to serve. From the refrigerator, they can directly be popped into the oven.
4. Serve it as a snack with some green chutney or as a starter with mint curd dip.
5. Garnish with grated cheese.
If you tried this recipe and liked it please comment below. I would love to hear from you.

Arbi Masala (Spicy Colacassia)

A simple everyday subji.  I make the Arbi/Arvi as a roast, sometimes a simple fry and it can also be added while making Sambhar or Kadi. This tuber is a little slimy, but that can be managed by dusting the Arbi with a little Besan/ Gram flour or rice flour. In this recipe, I have pre-cooked the Arbi in a pressure cooker and then baked it for the extra crispiness. You can also deep fry it. I do that quite often too. Let’s get to the recipe right away.

PREP TIME: 10Mins                                COOK TIME: 40Mins
TOTAL TIME: 50 Mins                               COURSE:  MAIN
 CUISINE: SOUTH INDIAN                       SERVINGS: 4
                                                                  AUTHOR: RAJNI RAM

 

Ingredients:
Arbi/Colaccasia 250 gm( boiled and skin peeled)
Onions 2 roughly chopped
Tomatoes 2 large finely chopped
Green chilli 2 chopped
Fresh coriander 1 tbsp finely chopped
Salt to taste
Red chilli powder 1 tsp
Coriander powder 1.5 tsp
Fennel powder(optional) 1 tsp
Garam masala powder 1/2 tsp
oil for frying and making the masala.
Cumin 1 tsp
Curry leaves a few
Directions:
Boil the Arbi in a pressure cooker, with a little salt for 2 whistles. Stick to 2 whistles or it will turn soggy and lose the crispness in the subji. Cool it, Peel the skin cut it into medium size pieces( if very small, use as it is), and set aside. To deep-fry, take oil in a Karahi and heat it. drop the cut Arbi gently into the oil and fry until they are a nice brown and crisp.
If baking, then place them on a greased tray, drizzle a little oil over them, or you could use a brush to apply the oil and bake at 180 degrees for half an hour, turning over the Arbi midway, say around 15 mins. Bake until brown and crisp. Set aside.
Now in a pan or Karahi heat 1 tbsp oil. Add the cumin and turmeric and add the green chilli and chopped onion to this and saute well. Fry them well, but don’t get them brown. Now add in the tomatoes, salt, and all the dry spices. cook until the tomatoes break and release water and the mixture looks like a thick paste. Add the garam masala and fresh coriander and mix. Finally, add in the fried/baked Arbi and mix nicely, so that the masala paste coats it evenly. Serve hot with Parathas, Roti, or Dal Chawal.
STEPWISE RECIPE FOLLOWS
1. Assemble all ingredients. Cook Arbi in a pressure cooker for 2 whistles. cool. Peel skin, cut into cubes, and set aside.

 

2. Fry the cooked and cut Arbi in oil or bake in the oven at 180 degrees for 1/2 an hour. They should be nicely browned and crisp.

 

3. In a pan or karahi heat oil. Add the cumin and turmeric powder. Add in the green chillies and onion and fry well.

 

4. Add the tomatoes, salt, and all dry spices mentioned under ingredients. Saute the mixture well. The tomatoes should become soft and the mixture should resemble a semi-dry paste.

 

5. Add in the garam masala and chopped coriander and finally add the fried/baked Arbi and give a good stir. The masala paste should coat all the Arbi’s well. Sprinkle some more chopped coriander and we are ready to serve.

 

6. Serve with Rotis, Parathas, or just Dal Chawal. Enjoy. Bon Appetit.

 

Notes: 1. Amchur/ dry mango powder can be used along with other dry masalas if you prefer a little more tanginess. I have not added as I almost always use the country tomatoes/desi tomatoes/Naatu thakkali. They are naturally sour than the hybrid tomatoes or the Bangalore ones.
2. A little gram flour can be mixed with the dry spices and sprinkled over the Arbi before frying them. I have added besan as the Arbi is going to be mixed into  the paste, and so will not taste bland.
If you tried this recipe and liked it please comment below. I would love to hear from you.

Mint/Pudina Raita

Mint by itself is such a flavourful herb, it heightens the taste of everything else. Since it has a strong flavour it should be used in moderation. Here I have made a Raita(curd sauce) with Mint, which goes well with Parathas, Naans, Kebabs and with any mixed rice variety. The lovely green colour and the minty freshness gets the salivary buds in action. This is a simple recipe and takes under 7 minutes to make if you have all ingredients ready.

Well, one may think why am I blogging something so simple, something that anyone can make. Well, its just to establish the fact that something as simple as a well made Raita can lift the effect of a recipe gone wrong. People trying their hand at cooking for the first time will be encouraged by its simplicity to try cooking more often.

Let’s get to the recipe right away.
PREP TIME: 10 Mins                             COOK TIME: 5 Mins
TOTAL TIME: 15Mins                            COURSE:  MAIN
CUISINE: SOUTH INDIAN/                    SERVINGS: 4
                 NORTH INDIAN
 Ingredients:                                                   Author: Rajni Ram
Mint leaves 1/2 a bunch
Green chilli 1(if not hot enough can add one more)
Curd 400 gms
Roasted Jeera powder 1/2 tsp
Salt as per taste.
Directions:
Wash the Mint leaves well and let the water drain. Smoothen the curd( do not beat or whip). Put the Mint leaves, Green chillies, roasted Jeera powder and salt in a blender and give it a good spin. Add about a cup of curd from the 400 gms to the blender and grind to a smooth paste. Now add this paste to the remaining curd and mix well. Put it in the refrigerator until ready to serve. Enjoy the Mint Raita with your meal. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Wash Mint leaves and drain the water.

 

2. Put the mint leaves(you can put the tender stems too), green chillies, roasted Jeera powder and salt in a blender and blend.

 

3. Now add a cup of curd to the ground mix and give it a good spin. It should become a fine paste.

 

4. Add this paste to the remaining curd and mix well. The Mint Raita is ready. Put it in the refrigerator until ready to serve.

 

 

Notes:
1. You can temper the raita with mustard and jeera if you wish. I haven’t done it, as I think the Mint by itself is enough.
2. You can add grated Cucumbers, Carrot or finely chopped onion or Boondi to this raita.
3. This Raita can also be used to soak Dahi Vadas.
 If you tried this recipe and liked it, comment below. Would love to hear from you.