Tamarind Chutney (Tamarind Ketchup)

Tamarind(Imli) Chutney (Tamarind Ketchup)

This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called as ketchup also.
A very popular chutney served with many chat dishes.
Those who love the taste of tamarind would love this chutney.
So let's start.. :-)

Ingredients:
200 gm Tamarind (Imli)
100 gm Jaggery
1 tea spoon Cumin seeds powder
1/2 tea spoon black salt
Salt to taste
1 tea spoon Chat Masala
1 tea spoon red chili powder

Method:

1. Soak the tamarind in hot water for 15-20 minutes.
2. Remove the seeds of tamarind and make extract.
3. In the pan,heat 1 tea spoon of oil and add cumin seeds into it. Cook till they splutter.
4. Add 2 cups of water, tamarind water, red chili powder, cumin seeds powder, chat masala, jaggery and black salt and salt to taste. Bring to boil.
5. The jaggery melts completely.
6.  Simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough.This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. 
   
7. Bring the sauce to a boil and turn off.
8. Allow to cool, then chill and serve.

Your tamarind chutney is ready to serve.

You can serve this chutney with various chat items like Batata Wada,Samosa, Kachori.

So enjoy this sweet and tangy Tamarind Chutney. 

Chana Masala

Chana Masala
Chana is known as Chickpea also.
Chana Masala is most popular and delicious recipe. A well-known Punjabi recipe.
This chana masala recipe is cooked from kala chana (Black Chickpea) or Kabuli Chana (White Chickpea).
This chana masala recipe is simple,delicious and yummy.
So cook Chana Masala in my simple style. :-)

Ingredients:
1/2 kg black chickpea (kala chana)
1 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1 tablespoon grated coconut
1 teaspoon cumin seeds
4-5 cloves
1 piece cinnamon
2-3 cardamom
2 big size onion
2 big size tomato
1 teaspoon Garam Masala
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 tablespoon oil
salt to taste

Method:

1. Soak Black Chickpea(kala chana) in water for overnight and boil chickpeas in pressure cooker.
2. Drain chickpeas and keep aside.
3. Grind cloves,cinnamon and cardamom.
4. In a pan, heat oil and add chopped onion into it,stir well.
5. Once the onion gets soft,add chopped tomato into it.
6. Stir this mixture for 1 min.
7. Remove from the fire and cool for sometime.
8. Then grind onion and tomato mixture into fine paste.
9. In the same pan,heat 1 tablespoon of oil and add cumin seeds into it. Cook till they splutter.
10. Add Onion and Tomato paste.
11.  Add ginger-garlic paste.
12. Add cloves,cinnamon and cardamom powder.
13. Add Garam masala, red chili powder, turmeric powder,coriander powder and mix well.
14. Add salt to taste.
15. Add black chickpeas(kala chana) and 1 cup water. MIx well.
16. Add grated coconut
17. Cook it for 5-10 minute.
18. Turn off the fir and garnish with coriander leaves and lemon.

Your chana masala is ready to serve.
Serve hot. You can serve this chana masala with Chapati(Indian Bread) or Batata Wada.
So enjoy.. :-)

Paneer Methi Chaman

Paneer (Cottage cheese) methi (Fenugreek) chaman..

Fenugreek leaves and seeds are nature’s gift to mankind. This wonder herb is rich in minerals like Potassium, Calcium, and Iron. The leaves have good dietary fiber and are abundant in Vitamin C and Vitamin K.

Fenugreek  is available and used both as a herb (the leaves of the plant) and as spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry and is a very famous Indian leafy vegetable which resembles clover leaves. It has a very light bitter taste (which might require getting used to) and has a spicy taste to it. 

Fenugreek leaves add flavor and zest to your cooking and you can add fenugreek leaves to any kind of cooking that involves dal, vegetable, rice, or atta (chapathi flour). Ensure that the leaves are washed well before cooking.

Fenugreek seeds and the leaves have a strong aroma.

Loads of greens are combined with paneer and punjabi spices to form this brilliant creation. So,I would love to present you this Gorgeous, Delicious and Yummy Delicious Paneer Methi Chaman.

Ingredients:
3 cups Fenugreek leaves(Methi leaves)
2 cups Spinach leaves (Palak Leaves)
1 cup fresh cream
2 tablespoon oil
1 tea spoon cumin seeds
2 tablespoon onion paste
1 tea spoon turmeric powder
1 tea spoon chili powder
3-4 green chillies paste
1 teasppon ginger paste
1 teaspoon garlic paste
2 pieces of cinnamon
1 cup Paneer (Cottage Cheese)- cut into cubes
1 tea spoon coriander powder
1 teaspoon cumin seeds powder
Salt to taste




Method:

1. Blanch fenugreek leaves and spinach leaves in vessel of boiling water for 5-7 minutes.
2. Drain and blend in a mixer till smooth. Keep aside.
3. Heat the oil in a pan, add cumin seeds, cinnamon, ginger-garlic paste, green chillies paste and onion paste.
4. Saute the mixture for 1 minute. Then add turmeric powder, chili powder, cumin seeds powder, coriander powder and mix it well.
5. Add spinach and fenugreek paste into it and saute it for about 2 minutes.
6. Add paneer cubes, salt and cook on a medium flame for 2-3 minutes..
7. Add some fresh cream into it.

Your paneer Methi Chaman is ready to serve.
I served this with more fresh cream on the top of it.
Serve this with chapati (Indian Bread) or rice.





 

Batata Wada

 Batata Wada

The name Batata(in Marathi) means Potato in English.

Batata wada is popular Indian fast food in Maharashtra,India.

Batata wada has gained a place in heart of Indians all over the country.

Spiced mashed potatoes are dipped in chickpea batter, deep fried to a golden shade... It's yummy..

This is one of my all time favorite.

So, let's start.

Ingredients:

1/2 kg Potato

1 tea spoon red chili powder

1 tea spoon mustard seeds

1 tea spoon turmeric powder

10-15 cloves of garlic

1 Inch ginger

7-8 green chillies

7-8 curry leaves(kadi patta)

Juice of 1 lemon

salt to taste

Sugar to taste

1 cup Bengal gram(Chickpea) flour (Besan)

2 table spoon oil

1/2 teaspoon chili powder

1/2 tea spoon turmeric powder

Water as required

salt to taste

Method :

1. Boil and peel potatoes and roughly mash them.
2. Grind ginger, garlic cloves, green chillies and add this mixture into mashed potatoes.
3. Add lemon juice,sugar and salt into potato mixture.
4. Heat oil in a pan and add mustrad seeds. Once it starts popping, add curry leaves,asfoetida,turmeric powder.
5. Pour this oil mixture into mashed potato and mix well.
6. Shape the potato mixture into small balls and keep it aside.
7. Add some salt, turmeric powder and chili powder to the bengal gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
8. Add 2 tablespoon hot oil into batter.
9. Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the wadas turn dark from the outside before they are actually done from the inside.
10. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. At a time you can fry 4-5 wadas. Do not overcrowd the pan. Like this, fry all the wadas until golden. Remove on a paper towel and drain. Batata Wadas are ready.

Serve hot with Tamarind Chutney/ buttermilk /Chana masala.

Paneer Butter Masala (Dhaba Style)

Paneer(Cottage Cheese) Butter Masala...
One of the most popular main course food item in Indian restaurant and specialty of Punjabi Dhaba.
       Paneer Butter Masala is a delicious punjabi dish and quite popular in Indian Restaurant. Paneer cooked in a aromatic tomato,butter and onion sauce.

It is pretty easy to get restaurant look and taste with this simple recipe.
      So without wasting lots of your time and allow you to waste your energy anymore, I would love to present you this Gorgeous, Delicious and Yummy Delicious Paneer Butter Masala.

 Ingredients:

200 gm Paneer (Cottage Cheese) - Cut into Cubes.
2 tablespoon Butter
4 onion (Medium,Chopped)
2 Tomato (Medium,Chopped)
3-4 green chillies
1 teaspoon ginger paste
4-5 cloves of garlic
4 Cloves
2 pieces of Cinnamon
1 teaspoon turmeric powder
2 teaspoon red chilly powder
1 teaspoon Garam Masala Powder
1 tea spoon Cumin seeds powder
1 teaspoon Coriander powder
2 tablespoon oil
Salt to taste

Method:

1. First grind ginger garlic and green chillies together.
2. Mix this mixture with chopped onion,Cinnamon and cloves.
3. In a pan, heat 1 tablespoon of oil.
4. Add chopped onion,ginger-garlic-green chilly paste,cinnamon and cloves together and stir well.
5. Once the onion gets soft,add chopped tomato into it.
6. Stir this mixture for 1 min.
7. Remove from the fire and cool for sometime.
8. Then grind onion and tomato mixture into fine paste.
9. In the same pan,heat 1 tablespoon of oil.
10. Add the onion and tomato paste into it.
11. Then add turmeric powder,Chilli powder,cumin seeds powder,coriander powder and Garam masala.
12. Cook for 10-15 min.
13. Add some water and bring to boil.
14. Then add some paneer cubes, butter and salt to taste.
15. Mix well and cook for 5-10 min.
16. Remove form heat.
17. Garnish with coriander.

         Your Paneer Butter Masala is ready to serve. Serve this with Chapati(Indian Bread) or Paratha or Rice.

Note: To get nice red colour to Paneer butter masala use Kashmiri Red Chilli Powder.

Mint Rice (Pudina Rice)

Mint Rice(Pudina Rice)..

Fresh mint is the perfect ingredient for a great summer meal. The smell, taste–everything about mint makes me happy. A great way to enjoy this herb fresh, with rice. Light, aromatic and immensely flavorful rice dish which gives a nice light green color and aromatic flavor to your rice.
   Mint is a good appetizer and promotes digestion, due to its typical aroma. So,serve this aromatic meal to your family and friends.. :-)

Ingredients:

1-1/2 cup Mint Leaves(Pudina Leaves)
2 cups Rice( I used Basmati Rice)
4 cups Water
2-3 cloves
1 tea spoon ginger paste
3-4 cloves garlic
2-3 green chillies
1/2 cup Green peas
1 finely chopped onion
1 Bay leaf
1 piece Cinnamon
1 table spoon Oil or Butter
1 Teaspoon Cumin seeds
Salt to Taste
1 teaspoon Black Pepper Powder

Method:

1. Grind Mint leaves with garlic and green chillies.
2. Add oil (or butter) saute the cumin, bay leaf,Cinnamon, cloves and ginger paste.
3. Add chopped onion and saute it.
4. Once the onions get soft, add mint,garlic and green chilly paste
5. Saute it for 1-2 min.
6. Add the rice and saute until rice is translucent.
7. Add 4 Cups of water and green peas.
8. Add some salt to taste, black pepper powder and stir well.
9. Cover and cook for 8-10 min or until the rice is cooked.
10. Fluff up the rice and serve hot.

I served these garnished with few more mint(pudina) leaves and fried cashews.