Finger-licking and delicious Murg Tikka Biryani

MURG TIKKA BIRYANI

Today morning in the news paper one restaurant menu card came, my husband said can you make anything from this menu card. I agreed and asked him to order what he wants for today's dinner but with the condition to pay whatever is the charge. He ordered "Murg Tikka Biryani" suprisingly I have never made but then I thought to give it a try and believe it had become the most favourite dish of my family.

I must say it is Finger-licking, spicy, aromatic,and the most delicious biryani you could ever had. You must give it a try.

Ingredients for Chicken Tikka Marination

1. 1 chicken around 1.2-1.5kg, skin removed (cut into 8-12 pieces)
2. 1 heaped tbsp tandoori masala
3. 2 tbsp of fresh tomato paste
4. 2 tsp red chilli powder
5. 1 tsp cumin powder
6. 1/4 tsp turmeric powder
7. 2 tbsp ginger garlic paste
8. 1/4 cup yoghurt
9. Juice of 1 lemon
10. 2 tbsp oil
11. Salt to taste

Ingredients for Chicken Tikka Masala

1. 4 onions, sliced finely and deep fried until golden brown.
2. 3 fresh tomatoes, chopped into small pieces.
3. 1/4 cup yoghurt, fresh and whipped.
4. 1 tsp ginger-garlic paste.
5. 2 tsp tomato paste
6. 1 tsp red chilli powder.
7. 2 green chilli, slit diagonally.
8. 1'' cinnamon stick
9. 1 cardamom pod
10. 4 cloves
11. 1 tsp whole jeera
12. 1 tsp tandoori masala
13. 1/4 tsp turmeric powder
14. 1 tsp coriander powder
15. 1 tsp cumin powder.
16. 1 tsp garam masala.
17. 4 tbsp oil.
18. Salt to taste
19. Chopped coriander for garnishing.

Ingredients for biryani rice

1. 3 cups of biryani rice
2. Pinch of saffron soaked in 2 tbsp milk
3. Salt to taste
4. 4 tbsp oil
5. 1/2tsp cardamom powder
6. 1 tejpatta
7. 1'' cinnamon powder
8. 4 clove
9. 2 red chilly flakes
10. Pinch of food colour.

Method

1. Mix all the Tikka ingredients to form a marinade. Then make 2-3 deep slits on each piece of chicken, apply the marinade on them. Refrigerate covered preferably overnight for best results, but even up to 4-6 hours is good.
2. Pre-heat oven at 200 C. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 10 min per side or until slightly charred.
3. Reserve the marinade and drippings, they will be added to the biryani's gravy
4. Heat the oil in a Kadai then add the whole spices (Jeera, cardamom, cloves, cinnamon,) followed by the fresh tomatoes and half the green chilli and cook until the tomatoes are dry.
5. Add half of the fried onions and add the garlic and ginger pastes, followed by the tomato paste. Sprinkle salt, cumin, chilli, tikka masala, turmeric and coriander powders.
6. Cook together until the oil is released from the sides. Then add the whipped yoghurt and the reserved marinade as well as the drippings from the chicken and cook until the gravy is thick and cooked through.
7. Next, add 2 cup water, once the water simmers, reduce the heat to low and then gently add the grilled chicken. Cover and simmer on low heat to cook the chicken through stirring occasionally.
8. Once the chicken pieces are fully cooked, adjust salt, add the remaining chopped green chilli, garam masala and chopped coriander.
9. Wash then soak 3 cups of rice in water for about 20-30 mins.
10. Heat Kadai/wok, add oil, when hot add whole garam masala, and cardamon powderThen add rice and fry for 2-3 min on medium flame.
11. In a rice cooker or big pot  add 7 cups of water to boil, add salt, add fried rice and cook until the rice is about 3/4 done,
12. In a big micro oven Bowl or serving bowl, brush oil on the surface, put half the rice  add the cooked chicken tikka masala on top of it, sprinkle the handful of reserved fried onions and some chopped fresh coriander, and add the remainder of the rice to cover the masala.
13. Then drizzle the saffron milk. Add a bit of orange colour on one side and mix it up a bit with a spoon and cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. 
14. Serve hot! with raita.

Vermicilli pulao

Vermicilli pulao

Ingredients:-

Vermicilli-1cup

Carrot -1/4cup (finely chopped)

Beans- 1/4cup (finely chopped)

Cabbage- 1/4cup (finely chopped)

Potato- 1/4cup(finely chopped)

Onion-1(finely chopped)

Green chilly-2pc

Jeera-1tsp

Cinamonn-1/2''

Cloves-4pc

Haldi- 1/4tsp

Black pepper-1/4tsp

Red chilly powder- 1/4 tsp(optional)

Briyani masala- 1/4tsp

Oil1-3tbsp

Corriander leaves

Salt- as per taste

Method

• Roast Vermicilli.
• Boil water with salt and add 1 tbsp of oil and cook vermicilli.
• When vermicilli is cooked, strain water and was vermicilli in running water.
• Heat kadhi, add oil, jeera, cinamonn, cloves.
• Add onion and fry till it becomes translucent.
• Add all the vegetable and salt and fry till it is cooked.
• Add all the spices and cook for few minutes.
• Now add boiled vermicilli and cook for few minutes on slow flame.
• Your delicious vermicilli pulao is ready.
• Garnish with chopped coriander and serve hot.



Teekha khata bhindi (bhindi solan)

This is Pakistani style bhindi

Chole

Chole

Ingredients

• 1cup kabuli chana (chick pea) soaked overnight
• 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
• 4 cloves
• 1 big cardamon
• 1/2'' cinamon
• 1/2 tbsp grated ginger
• 2 tomatoes
• 2 big onions
• 1/2 tbsp red chilli (lal mirch) powder
• 1/2 tsp dry mango powder (amchur)
• 1 tbsp coriander- cumin powder
• 1/2 tsp pepper powder
• 1 tbsp ginger garlic paste
• 1/2 tsp cumin seeds (jeera)
• 1/2 tbsp garam masala powder
• 2 tbsp chana masala
• 1 tbsp haldi powder
• 3 tbsp oil
• Salt to taste
• 2 tblsp coriander leaves (dhania patta) chopped

Method

• Soak the chana for at least six hours and then drain.

• Cut & blanch the onion by boiling onion in water for 5 mins and then washing in cold water.

• Grind the onion to fine paste

• Blanch tomatoes and make puree.

• Pressure cook chana along with tea bag, grated ginger, cinnamon, big cardamon, cloves and salt.

• The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.

• Heat oil and add jeera when it splutters add onion paste, salt, ginger garlic paste and stir fry till pink.

• Mix in the dhania-jeera powder, red chilli powder, chole masala, black pepper, haldi powder, with little water in a bowl and then add to the onion paste.

• Fry till oil seperates.

• Add tomato puree and fry again.

• Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash and cook on simmer.

• After five minutes, mix in the garam masala powder, amchur powder and stir fry for two minutes.

• Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.

• Garnish with coriander leaves, slit green chillies, slices of tomatoes and onion rings.

Fish Butter Masala

Fish Butter Masala

Ingredients:-

Rohu fish -250gm (peti pieces- parts of stomach which doesn't have any kata)

Yellow mustard- 50gms

Garlic- 1clove

Red chilly powder-1tbsp

Turmeric powder-1tbsp

Salt as per taste

Mustard oil-4tbsp

Method:-

• Grind together mustard and garlic cloves.
• Mix together mustard masala, salt, turmeric powder and red chilly powder.
• Marinate fish in the masal mixture for 15 mins.
• Heat oil in a kadhai and add marinated fish along with masala.
• Cook on medium heat  for 20mins without stirring much.
• Your "Fish Butter Masala" is ready to be served with steamed rice.

Cooking Tips:-

• Use only fish peti (stomach ) pieces as these are soft and easily cooked.
• Don't stir much as the pieces may break.
• Take care not to over cook.

Rohu Fish Fry

Rohu Fish Fry

Ingredients:-

Rohu Fish -1kg ( cut into medium size pieces)

Garlic Paste- 2tbsp

Haldi Powder-1tbsp

Red Chilly Powder- 1tbsp

Salt-1tbsp

Oil- 2tbsp

Method:-

• Wash Fish with water 2-3 times so that no blood is retained.
• Marinate Fish with salt, haldi powder, garlic paste, red chilly powder for 1hr.
• In a non stick pan add 1 tbsp oil and shallow fry Fish few pieces at a time.
• Your Fish Fry is ready and serve hot.

Paneer Butter Masala

Paneer Butter Masala

This is most delicious and easiest recipe to cook. it just takes 15-20 mins to cook. It can easily be made for tiffen of your husband or child. Your family members will definitely love it.

Ingredients

250 gm Paneer 2 Onions (finely chopped) 2tbsp Butter/ oil 1 tsp Ginger garlic paste 1 tbsp Kashmiri chili powder 1/2 tsp Coriander powder 1/2 tsp Turmeric powder 2 tsp kasturi methi powder 1/4 tsp Garam masala 1 cup Milk 2 tbsp Fresh cream Method: • Cut Paneer in cubes. • Heat butter/oil in a kadai and add the finely chopped onion and salt, sauté till they turn light brown in color. • Add Ginger garlic paste and sauté for sometime. • Then add the Kashmiri chili powder, coriander powder, turmeric powder, garam masala powder, kasturi methi powder and sauté till oil separates. • Add the paneer cubes, milk and allow it to cook till the gravy becomes semi-solid. • Finally garnish it with fresh cream. • Paneer Butter Masala is ready Cooking Tips For making kasturi methi leaves powder dry roast the leaves and then crush between your palm.

Malia Kofta

Ingredients:

For Koftas

4 Potatoes Boiled and mashed100 gms grated Paneer (Cottage cheese) 2 finely chopped Green Chillies1 finely chopped onion.1/4tsp black pepper powder1/4tsp chat masala.2 teaspoons Cornflour1 tbsp kismisSat as per tasteOil for deep frying

For the gravy:

2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 1 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground cashew nuts

 Method

For the Kofta

• Boil the potatoes without taking out its peel (potato should not be over boiled). 
• Allow them to cool and then peel the potatoes and mash them.
• Mix Paneer, boiled potatoes, green chillies, onion, cornflour, black pepper, chat masala and salt. The mixture should be smooth with no lumps. 
• Divide this mixture into 8-10 small balls. 
• Take each ball on the palm of your hand, flatten it to make a disc. 
• Place some raisins in the center of each disc and roll it back into a ball. This is your uncooked "Malai Kofta". 
• Now heat oil in a pan and deep fry the koftas till golden brown and drain on a paper napkin and keep aside.

For the gravy

• Heat 4 tablespoons of oil in a pan and fry onions till light brown. Remove from oil and let the onions cool. 
• Grind the Onion, ginger, garlic, poppy seeds in the grinder. You can add some water if needed to make smooth paste. 
• Add the above paste in the pan and  fry in 3 tbsp of oil till brown and the oil begins to separate.
• Add salt, turmeric powder,coriander powder, red chilly powder and mix well for 10 minutes till the oil separates from the gravy. 
• Add the pureed tomatoes and the ground cashew nuts, mix it well to thicken the gravy.
• Add milk and cook for 2-3 mins. 
• BlogThis!

Gujia / perakia

GUJIA / PERAKIA

This is a North Indian dish made specially on the occasion of TEEJ, a festival for long life of husband. Yesterday (18th Nov 2012 ) was teej and I also tried to make this special and delicious dish. We bihari Call this "perakia". It is of two type one made of suji and other made of khoya. I specially like khoya one.

Ingredients

500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
2lt milk
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

Ghee / Oil to fry

Method

1. Boil milk in thick kadhai
2. Keep the milk on fire and thicken it until you get thick khoya stirring occasionally (You can use khoya available in the market.)
3. Now mash the khoya and fry till light brown in color.
4. Add sugar and cardamom powder into the khoya and mix well.
5. Add almonds, cashews, coconut and raisins.
6. Fry for 2 minutes and remove from the heat.
7. Allow it to cool.
8. Sieve the flour.
9. Mix the six tablespoons of oil with the maida.
10. Now add some water and knead lightly.
11. Keep adding water as required and knead into a soft but tight dough.
12. Set aside and cover with a damp cloth.
13. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
14. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
15. Take care that the filling does not ooze out.
16. Prepare all the gujiyas and spread on a cloth.
17. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
18. When golden brown in colour, drain and remove.
19. Store for use in an airtight glass jar.

Cooking Tips

• Gujiya moulds can also be used (they are easily available in any indian store or market).
• For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
• Moisten the edges of the round and fold one side of the mould over the other.
• Remove the excess edges and reuse.
• Gujia can also be made of suji. Fry suji with some oil and repeat the process from step no 4.

Dhokla

DHOLKA

Try this dhokla in your idli maker. Believe me it turns out to be more delicious and fluffy.

Ingredients

For the batter

2 cup Besan
1/6 tbsp Haldi
Salt to taste
1tsp Green chilly paste
1tsp ginger paste
1tbsp- lemon juice.
1tsp- Eno

For tempering

1tbsp- Oil
1/2tsp- Rai
2-3 green chilly (cut into slit)
1/4 tsp salt
1tsp sugar
1tsp- lemon juice
1tbsp- green corriander
1tbsp- crushed cocconut.

Preperation.

• Sieve besan and put in a vessel, add little water and make smooth paste.
• Now add haldi and place the lid of vessel and keep aside for 20 mins.
• In a idli maker add 2 cups of water and put to boil. Now oil the idli maker dish.
• In the besan batter add lemon juice, salt, green chilly paste, ginger paste and mix well.
• Now add eno salt in the batter and mix.
• When air bubble appears in the batter place a spoon of batter in the idli maker one by one.
• Cook on medium heat for 20 mins. You can check that dholka is ready by inserting a knife and if knife comes out smoothly your dhokla is ready.
• Take out the dhokla in a serving dish.

For Tempering.

• In a small pan  add oil, when oil is heated add rai when rai sparkle add green chillies and fry.
• Now add 1/2 cup water, salt and sugar.
• When water boils off the gas and add lemon juice.
• Now with a spoon add this mixture over dhokla and garnish with corriander leaves and crushed fresh cocconut.

Cooking Tips

• If the besan batter is too thick or even if the batteris too thin then dhokla will not be spongy.
• Don't mix the batter much with spoon after adding eno because then air bubble will come out and dhokla will not be spongy.
• immediately place the batter for cooking after adding Eno as if it is left long time then also dhokla will not be spongy.
• Don't cook on very slow flame as the dhokla may not spongy.

Chicken Briyani

CHICKEN BIRYANI

Ingredients

2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup Yogurt (curd)
4 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Chicken masala
2 tsp Briyani masala
1 tsp Cumin seeds

8 Cloves

1″ Cinnamon stick

4 Elaichi/Cardamom

3/4 tsp Shah Jeera

12 Pepper Corns
1/2 tsp Green Cardamom Powder
1 tbsp Green Mint leaves
2 tbsp Green Coriander Leaves
2 tbsp Butter
Salt to taste
7 tbsp Oil

Preparation

Dry roast cumin and all garam masala (1 tsp cumin
8 cloves,1″ cinnamon stick,4 elaichi/cardamom,3/4 tsp shah jeera,12 pepper corns ) and make paste in mixer.

Blanch the tomato and then make puree.

Mix tomato puree, yogurt, ginger garlic paste, red chilli powder, turmeric powder, roasted garam masala powder, coriander powder, chicken masala and salt. Stir well.

Marinate the chicken with this mixture and keep aside for 3-4 hours.

Heat oil in a pan add cumin seeds and fry the onions until golden brown.

Add the marinated chicken and cook until chicken is cooked and you get thick gravy.

In a pan deep fry onion and keep aside, similarly fry cashew nut and keep aside.

In another pan heat oil and fry rice add briyani masala, cardamom powder.

In a wok heat 4 cup of water add salt, fried rice and cook the rice.

Oil a deep serving vessel add a layer of cooked rice then add a layer of cooked chicken. Add mint leaves, corriander leaves and butter then put another layer of rice and another layer of chicken again add mint leaves, corriander leaves, butter. Add another layer of rice and garnish with fried onion and cashew nut.

Place this vessel in micro-oven for 10 mins.

Serve this delicious hot briyani with raita.

Aloo Dahi



Aloo Dahi

Ingredients:

Aloo- 500gms

Onion 1 pc (thinly chopped)

Curd / dahi- 1 cup

Whole Jeera- 1 tsp

Red chilly flakes-2pc

Ginger-garlic paste- 1 tsp

Haldi- 1tsp

Red chilly powder-1/4tsp

Black pepper- 1/4 tsp

Kitchen king masala- 1tbsp

Corriander / dhania powder- 1tsp

Green corriander/ dhania leaves- for grnishing

Oil- 4tbsp

Salt to taste.

Method:

• Cut Potato into medium sized cubes
• In a kadai add 2tbsp oil when oil get heated add jeera and red chilly falkes.
• When jeera spliters add aloo and salt, cook till golden brown.
• In another kadai add 2tbsp of oil and add onion when oil get heated.
• Add salt, ginger-garlic paste and fry.
• In a cup mix all masala with little water and add to the fried onion.
• Cook the masala on low flame till oil comes out.
• In a cup beat the curd with egg beater untill smooth paste.
• Add the curd stirring slowly.
• Add water as per the consitency you wish.
• Boil and cook for 5mins
• Dahi Aloo is ready to be served.
• Garnish with green corriander.
• Serve hot with roti/ paratha or steamed rice.

Cooking tips:

Add curd through a sieve and stir continously, it would not let the dahi splitter.

Veg Fried rice



Veg Fried Rice

Ingrdients

 

Rice (basmati long dana)- 1cup

Carrot- 1pc (thinly cut into 1cm length)

Cabbage- 1cup (finely chopped in length)

Beans- 200gms ( finely chopped diagonally)

Capsicum- 1pc( finely chopped)

Soya sauce- 2tbsp

Green Chily- 2-4 pc (finely chopped)

Aginomotto- 1tsp

Refined oil- 4tbsp

Salt to taste

 

Method:

 

Soak and drain rice and keep aside

Take a kadhai and add 2 tbsp oil, when oil get heated add rice and fry for few min.

In a another vessel boil 2cups of water with salt, add fried rice and cook.

Now in another kadai add 2tbsp of oil then add all vegetables and fry.

Add salt, and cook till vegetables are tender.

Add soya sauce and cooked rice.

Toss the rice well with all the vegetables till they get blended nicely.

Add ajinomotto and cover the lid for a min.

Your delicious vegetable fried rice is ready.

Serve it with paneer chilly or manchurian (check out my next blog for these reciepe)

 

Cooking tips

Ajinomotto adds chinese flavour to the dish, but as it is carcinogenic I usually avoid adding it. You can also avoid it if you are health conscious.

 

Baigan Fry

Baigan Fry

Ingredients:-

Small round brinjal- 250gms

Potato- 2small piece

Haldi- 1 tsp

Red chilly powder- 1/2 tsp

Dhaniya powder- 1tsp

Jeera powder- 1tsp

Garlic paste- 1tsp

Kitchen King- 1tsp

Amchur powder- 1/2tsp

Salt as per taste

Oil - 4tbsp

Method:

• Take a brinjal make 2 slits in plus shape.
• Cut potato into small square shape.
• In a bowl mix al the spices, salt and 2tbsp oil.
• Put this masala mix into the brinjal slits one by one.
• In a bowl put the masala brinjals , potato and the remaining masala mix.
• Marinate this for an hour.
• Now place a kadai on fire and add 2tbsp of oil.
• After oil is hot add all together the brinjals, potato and the masala mix.
• Put the lid and sim the gas.
• After 20 mins the brinjal and potato will be cooked take out and serve with roti/ paratha or rice and dal.

Cooking Tip

Don't use spatula while cooking this dish just toss the kadai if needed as it may break the brinjals.



Paushtik Paratha

Paushtik Paratha

This is most healthy and delicious paratha. You add green veggies like cabbage, beans, carrot etc which add nutrients, vitamins, minerals to the paratha along with carbohydrate. This makes it a complete food.
Try this easy and simple and I am sure your kids and family would definitely love it as my family love this.

 

Ingredients:

 

Wheat flour-1cup
Beans- 50gm (finely chopped)
Carrot -50gms (finely chopped/grated)
Cabbage- 1cup (finely chopped /grated)
Red Chilly powder- 1tsp
Black Pepper powder- 1/2 tsp
Haldi- 1tsp
Oil- 5tbsp
Salt as per taste

Method:

• In a bowl mix wheat flour, salt, 2tsp oil, haldi, red chilly and black pepper powder.
• Now add all the chopped vegetables and water.
• Make soft dough.
• Take small ball and roll over it to make chappati.
• In a pan roast the chappati and add oil to make paratha.
• Your delicious Paushtik paratha is ready.
• Serve with tomato ketchup or tom-chi sauce.

Cooking Tip

This make ideal tiffin for kids just don't add red chilly powder and your kids will love it.

Malai Sandwich

Malai Sandwich

Ingredients:

Bread Slice- 8slice
Fresh Cream/ malai- 1cup
Onion- 1pc (thinly sliced)
Green Chilly- 1or 2 pc  (thinly cut)
Black pepper- 1tsp
Chat Masala- 1/2tsp
Butter- 2tsp
Salt as per taste.

Method:

• In a bowl mix cream, sliced onion, pepper, salt, green chilly, chat masala.
• Take a bread slice put cream mixture on one side and cover with other bread slice.
• Similarly prepare for all the bread sice.
• Grill the bread sandwich in the toaster or sandwich maker.
• Take out the sandwich rub butter over it and your malai sandwich is ready to be served.
• Serve this grilled sanwich with tomato& chilly sauce.

masoor dal with tori

Tori wale Dal

Ingredients

Red lentil (masoor dal) - 200gm
Tori-250gm
Onion-1large pc (thinly sliced)
Garlic paste-1/2 tsp
Whole Jeera-1/2 tsp
Red Chilly dry flakes-2pc
Turmeric powder-1/2 tsp
Red Chilly Powder-1/2 tsp
Corriander Powder-1/2 tsp
Amchur Powder-1/4 tsp
Garam Masala Powder-1/2tsp
Oil-2tsp
Salt to taste

Method:

1. Peel tori and cut into 2-3 inch long thin piece 
2. Place cooker on gas add oil, when oil get heated add jeera and red chilly flakes.
3. Now add thinly sliced onion and fry.
4. Add garlic paste, turmeric powder, red chilly powder, corriander powder, garam masala powder and amchur powder.
5. Fry all the masala using some water.
6. Now add daal and fry for few minutes then add tori and  fry.
7. Add water and salt.
8. Put the lid and simmer the gas and wait for 3 whistle
9. Open the lid and serve the dal with steamed rice or roti

Delicious Palak Paneer Kofta

Ingredients:

For Koftas:Crumbled(/grated) fresh paneer 50 gmsFinely chopped spinach 1 bunch 4 tbsp gram flour (besan) ½  tbsp chat masala
1 tbsp roasted cumin powder Salt to taste Oil for deep frying

For Gravy:

1 big onion paste 1 tbsp ginger garlic paste 2 pureed tomatoes 1/2 tbsp jeera 1 tsp coriander powder 1/2 tsp turmeric powder ½ tsp red chilly powder
½tsp garam masala powder 1 tbsp Oil Salt to taste

Method:

For Kofta's:

1. In a bowl take crushed paneer and add salt,  pinch of black pepper powder, pinch of roasted jeera powder and mix well. Roll it into small smooth balls..
2. Now take small portion of the spinach in your palm and stuff the paneer balls in it.
3. Then make round shape koftas out of it. This one is a bit tricky as spinach mixture is very loose and its a bit tough to handle it.
4. Finally deep fry these koftas in hot oil till they turn brown. Drain and set aside.
5. Heat oil in a wok, add jeera let it sputter  and then add onion paste and fry for some time till raw smell of onion goes away.
6. Add ginger garlic paste and sauté till it leaves oil.
7. Add turmeric powder, coriander powder, black pepper powder, red chilly powder, kitchen king and sauté for some more time.
8. Then add pureed tomatoes & salt. Slowly add milk, stirring continuously and cook till done.
9. Add water as required to make a thick gravy.Add garam masala for aroma.

Serving:
First place kofta's in the dish and cut it into two halves a part attached. then add the gravy in the serving dish and place cut kofta over it. Serve hot.


Cooking Tips:

Fresh paneer can be made from milk- take 1/2litre milk boil it and then add 1 lemon juice into it. Strain it into a soft cotton piece and place a hard substance over it for an hour.

Sabudana khichidi

Sabudana khichidi

Ingredients

1 cup sabudana (preferably big ones) 

2 Green Chillies chopped lengthwise 1/2 cup peanuts 1 potato2 tsp Oil1 tsp Cumin seeds1 tsp Mustard seedsChilli powder to taste1 tsp haldi
Salt to taste 
Few Coriander leaves
Few Curry Leaves

Methods

1. Wash sabudana nicely under running water so that no powder is left.
2. Drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water so sabudana is not completely dry.
3. After 4hours the sabudana will be spongy.
4. Meanwhile dry roast groundnuts on gas and powder them coarsely. No need to peel them
5. Heat oil, add cumin & mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes.
6. Add salt, haldi, chilli powder & peanuts and mix well.
7. When the potatoes are almost done add sabudana and mix well. Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked.
8. Garnish with coriander leaves (hara dhania) and  Sprinkle some lemon juice over it .
9. Serve hot specially on festivals (upvas)

Cooking Tips

Add lemon juice at last otherwise it will taste bitter.
You can also add boiled potato
Hing can also be used as tempering but as I don't like its smell I have not used.
You can also add 1/2 tsp sugar along with salt.