Khana Khajana

Tomato UPMA:
Ingredients:
Semolina .... 1/2 cup
Water ......... 2 & 1/2 cups (boiled)
Tomato ...... 1 chopped finely
Tomato puree ... 1-2 tbsps.
Onion ............... 1 chopped finely
Green chillies .... 1
Red chilli powder ... 1/2 tsp.
Turmeric powder ... 1/4 tsp.
Sambar powder ...... 1 tsp. (optional)
Ginger ............. 1tsp. (grated)
Ghee ............ 1 tbsp
Oil ............. 2 tbsp.
Salt .......... to taste
For Tempering:
Dry red chillies .... 2
Curry leaves ....... 7-8
Cashewnuts ........ 4-5
Cumin seeds ....... 1 tsp.
Mustard seeds .... 1 tsp.
Asafoetida .......... a pinch
Method:
1. Heat oil in a pan. Add all the tempering ingredients. When they crackle add the chopped onion, green chillies and grated ginger. Stir fry for a minute.
2. Now add the chopped tomato, salt, turmeric powder, red chilli powder, tomato puree and the sambar powder. Mix well and add the semolina and stir fry for a minute till everything is blended.
3. Reduce the flame and add the boiling water stirring continuously to avoid lumps. At this stage add the ghee and mix it well.
Serve hot immediately with any chutney. This upma tastes good even without any chutney.
(you can prepare everything before and add the water when you are ready to serve.For variation you can also put green peas or carrots if you desire.)

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BAFFLE



Preparation Time :10 mins
Cooking Time :30 mins
Serves : 10

Water 2.5 ltrs
Turmeric Powder 1 tbsp
Atta 350 g
Suji 125 g
Salt 1 tsp
Sugar 2 tsp
Oil 1 tbsp
Dahi ½ cup
Ghee 250 g

Method


1. Boil 2.5 litres of water with 1 tbsp turmeric powder.
2. In a bowl mix together all the ingredients except ghee. Knead it well and make soft dough.
3. Make 10 balls of medium size.
4. Dip the balls in boiled water and cook it for 20 minutes.
5. Remove balls from the boiled water and keep aside for 10 minutes.
6. Then bake them in oven for 20 mins at 200ºC.
7. Remove balls from oven, squeeze it and dip it in ghee.
8. Serve it with dal and curry.


Tips

For a complete Gujrati meal, serve Baffle with Green Chutney , Gujrati Aloo ,Gujrati Dal, Malwa Kadi and Malwa Subz Pulao.

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Finger Chips


Ingredients:

- 5-6 potatoes
- Oil for frying
- ¼ tea spoon Red chilly powder
- ½ tea spoon mango (aamchur) powder
- Salt to taste

Method:
- Peel the skin of the potatoes and cut it into long and thin strips.
- Add salt according to taste.
- Heat around ½ liter of oil for frying.
- Put the cut potatoes in the pan for frying for around 2-3mins.
- When the potatoes become little pinkish in color and crisp remove it on a tissue paper to soak the excess oil from the potatoes.
- Now add red chilly powder and mango powder.
Your delicious and simple Finger chips are ready to eat.
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PAO BHAJI RECIPE



Ingredients:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped

Preparation:

Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
Steam all the other vegetables seperately & add them to the onion mixture.
Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
For the pavs:
Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
Serve hot with bhajji.

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Vegetable Chopsuey (Chinese) Recipe

Ingredients:
Oil - 1tablespoon
Garlic - 2 cloves chopped
Green pepper - 1 no's sliced
Red pepper - 1 no's sliced
Shallots - 1/4 Kg chopped
Courgettes - 2 no's cut into thin strips
Carrots - 2 no's cut into thin strips
Bean sprouts - 1/2 cup
Sugar - 2 teaspoon
Soy sauce - 2 tablespoon
Chinese vegetable stock - 1/4 cup
Egg noodles - 1/4 Kg
Black pepper powder
Salt to taste

Procedure:
Heat oil in a pan and stir fry garlic, peppers, shallots, courgettes and carrots until just softened.
Add the bean sprouts, sugar, soy sauce, chinese vegetable stock and salt and black pepper powder .
Bring to the boil, then reduce heat and simmer for 10 minutes.
In another large saucepan boil water, add egg noodles and cook until just tender.
Drain well and transfer to serving plates and top with vegetable mixture and serve Chinese Chop suey.

Transfer noodles to a serving dish, pour the vegetables over and serve.
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Shahi Paneer Recipe


Ingredients:
• 250 g Paneer/Cottage Cheese (cut into large cubes)
• 3 chopped Tomatoes
• 1 chopped Onion
• 10 Cashew Nuts (ground to fine paste)
• 1½ tsp Ginger-Garlic Paste
• 1 tsp Chili Paste
• 1 tsp Tomato Paste
• ½ tsp Garam Masala
• Salt (to taste)
• ½ tsp Chili Powder
• A pinch of Cochineal
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• Oil/Ghee (to fry)
• 2 tbsp Oil/Ghee
• 2 tbsp chopped Coriander (to garnish)

How to make Shahi Paneer:
• Heat 2 tbsp oil/ghee in a large saucepan and fry onion, until soft.
• Add ginger-garlic paste and chili paste. Mix and fry until brown.
• Add tomatoes and fry for another 6-8 minutes.
• Remove from heat and bring down to room temperature. Put into a blender, along with ½ cup water and tomato paste. Grind into a puree.
• Transfer back to the saucepan and bring to a boil on low heat.
• Fry paneer in hot oil/ghee and remove. Ensure that you do not brown them.
• Add garam masala, chili powder, turmeric powder, coriander powder, and salt. Mix well.
• Add cashew nut paste and cochineal. Stir and cook on low heat for 5 minutes, or until the gravy turns thick.
• Just before serving, heat the gravy and float fried paneer pieces on top.
• Garnish with coriander leaves and serve.

SEcond Method:Shahi Paneer Recipe

Ingredients for Shahi Paneer
पनीर - 250 ग्राम
टमाटर - 3 -4 मिडियम आकार के
हरी मिर्च — 2
अदरक — 1 इंच लम्बा टुकड़ा
घी या मक्खन —2 टेबिल स्पून
जीरा — आधा छोटी चम्मच
हल्दी पाउडर — एक चौथाई छोटी चम्मच से कम
धनियां पाउडर - एक छोटी चम्मच
लाल मिर्च — एक चौथाई छोटी चम्मच से भी कम
काजू - 25-30
मलाई या क्रीम— आधा छोटी कटोरी
गरम मसाला — एक चौथाई छोटी चम्मच
नमक — स्वादानुसार ( 3/4 छोटी चम्मच )
हरा धनियां — 1 टेबिल स्पून (बारीक कतरा हुआ)

How to Make Shahi Paneer
पनीर को चौकोर टुकड़ों में काट लीजिये.

काजू को आधा घंटे पानी में भिगोइये और बारीक पीस कर प्याली में निकाल लीजिये.
टमाटर, अदरक और हरी मिर्च को मिक्सी से पीस कर पेस्ट बना लीजिये. पेस्ट को निकाल कर प्याले में रखिये. मलाई को भी मिक्सी में मथ लीजिये.

कढ़ाई में घी या मक्खन डाल कर गरम करिये. गरम घी में जीरा डाल दीजिये. जीरा ब्राउन होने पर हल्दी पाउडर और धनियां पाउडर डाल दीजिये. भूनिये और इस मसाले में टमाटर का पेस्ट डाल कर चमचे से चला चला कर भूनिये. टमाटर भुनने के बाद, काजू का पेस्ट और मलाई का मिश्रण डाल कर मसाले को चमचे से चला चला कर जब तक भूनें तब तक मसाले पर घी तैरता न दिखाई देने लगे. इस मसाले मे आप अपने अनुसार तरी को जितना गाढ़ा या पतला रखना चाहते हैं, पानी, नमाक और लाल मिर्च मिला दीजिये.
उबाल आने पर तरी में पनीर ( पनीर के एक टुकड़े को कद्दूकस करलें, ऊपर से डाल कर सजाने के लिये ) डाल कर मिला दीजिये . सब्जी तैयार है, गैस से उतार लीजिये. आधा हरा धनियां और गरम मसाला मिला दीजिये.

शाही पनीर की सब्जी को प्याले में निकालिये. हरे धनिये और कद्दूकस किये पनीर से सजाइये. गरमा गरम शाही पनीर को चावल, नान.परांठे या गरमा गरम चपाती के साथ परोसिये और खाइये.

आगर आप प्याज पसन्द करते हैं तो एक प्याज टमाटर, हरी मिर्च के साथ छिल कर पीस कर भूनिये, बाकी सब्जी उपरोक्त विधि से सब्जी बना लीजिये.

समय - 25 मिनिट-4 लोगों के लिये.
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Kulcha Chana Recipe


Ingredients:
• 200 gms Chana
• 40 gms Tomatoes
• 100 gms Onions
• 2 tsp Cumin seeds
• 1 tsp Red Chili powder
• 1 tsp Salt
• 2 tsp Pepper
• 5 Garlic flakes
• 2 Cinnamons
• 300 gms White Flour
• 200 ml Curd
• 1/4 tsp Cooking Soda
• 1 Cup Oil

How to make Kulcha Chana:
• Chop the onions and tomatoes.
• Make a paste of garlic, cumin seeds, cinnamons, and red chili powder.
• Mix chopped onions and tomatoes to the paste
• Heat the oil.
• Fry the paste well.
• Now add chana, along with slat.
• Pressure cook it for 15 minutes.
• Chana is ready.
• Mix white flour, curd and cooking soda
• Add water to this mixture and make dough out of it.
• Make chapattis out of it and stuff onions in it.
• Now make thin chapattis and cook it on tawa.
• Serve it with hot chana.

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DUM ALOO RECIPE


Ingredients for dhum aloo:

900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

How to make kashmiri dum aloo:
Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
Grind the paste ingredients to a fairly smooth paste and stir into the onions.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
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Vegetable Manchurian ( Easy Chinese Recipe )



Ingredients
For The Vegetable Balls
3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
3 to 4 clove of garlic(lehsun) , finely chopped
1 slit green chilli , finely chopped
1/4 tsp m.s.g powder (optional)
salt and to taste
oil for deep-frying

For The Sauce
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 cup clear vegetable stock or
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
2 pinches of sugar
2 tbsp oil
salt to taste

Method
For the vegetable balls
Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.
Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce
Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve
Just before serving, put the vegetable balls in the sauce and bring to a boil.
Serve hot.
Tips
Add some water or vegetable stock to thin down the sauce if it is too thick.
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Gobi Manchurian


Gobhi Manchurian Ingredients
1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup:Plain flour
3 tsp:Cornflour
1 small bunch:Spring onion (finely chopped)
2 tsp:Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/4 tsp:Red chilli powder
2 no:Red chillies (dry)
1 tsp:Milk
3 tsp:Oil
1-1/2 cup:Water

Gobhi Manchurian Method
Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Add florettes and soya sauce. Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry Manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.


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