Doodhi Panir balls - rolls | Doodhi Panir pedha sweet dish

This is a  truly innovative recipe actually a sweet dish prepared from dudhi (bottlegourd).Its high in nutritive value & will be loved by all ages .....Actually a good way to make your kids eat dudhi....

The bottle gourd is low in fat and cholesterol yet high in dietary fibre.It is excellent for light, low-cal diets, as well as for small children, people with digestive problems, diabetics and convalescents.Recently, Bottle Gourd has attracted a lot of attention due to its importance in treatment of Blood Pressure and Heart disease.

Moreover your guests will not be able to recognize that its made from dudhi...

I learnt this from my mom ...the result was amazing.....the balls melt in your mouth.

Ingredients :

Dudhi(lauki,bottlegourd) grated - 1 bowl

Sugar- 1/2 bowl

Elaichi powder-pinch

Milkpowder - 2 tspn

2-3 kesari pedha

pista & cashew powder-  ( 4 tbsp)

1-2 tsp- ghee

10-12 saffron strands - (mixed in 1 tspn water to prepare a concentrated safron solution)

Method:

1. Add 1 tspn ghee& saute grated dudhi for 1 minute.Next add paneer & saute for 2-3 minutes .Next add sugar & saute it .Add 2 tspn milk powder & saute till mixture becomes dry & solid.Set aside to cool.....
2. Smash 2-3 kear pedhas to pieces & add pista powder & mix nicely & make small balls.
3. Next take dudhi mixture  ball & flatten it on your palm .in centre place the pedha ball prepared in step 2 above & press the dudhi mixture so that it covers the pedha stuffing & a round ball is created as seen below.
4. Roll the ball in pista powder & add a dash of saffron on top for decoration.

 Tip

You can refrigerate before serving.

KASHMIRI DUM ALOO RECIPE|HOTEL STYLE PUNJABI SHAHI ALOO DUM PUKHT

KASHMIRI DUM ALOO involves baby potatoes cooked in a mildly spiced yogurt gravy.

I have been a fan of potato since chilhood & can eat potato in any form whether it is pakoda,bhaji,sabji,kachrya,cutlet,rolls..curry etc.... You will find this recipe in the menu of several indian restaurants

I tasted this recipe in my office canteen since then this dish has become my favourite..Normally on saturdays we never bought tiffins. Me & my friend used to have punjabi dishes usually dumaloo with nan/roti.

So I ventured to prepare this shahi dum aloo recipe at home & it was a big success..

INGREDIENTS

1/2 kg  - Baby potatoes ( small size)

1tsp  - ginger garlic paste

1tsp - turmeric powder

1 -2 tsp - red chilli powder

1 pinch -asafoetida

Bay leaves - 4-5

Yoghurt (curd) - 2 cup

Milk - 1/2 cup

Ghee - 4 tbsp

Salt as per taste

SPICES

 Coriander seeds (dhane)- 1 tbsp

Cumin seeds(jeera) - 1tsp

Black cardamom (Badi elaichi) - 4

Green cardamom (velchi) - 2

Cloves (lavang)   - 4

Cinamom (dalchini)  - 1 inch stick

Black pepper (kali miri) - 5-6

PASTE

 Big onion -1

Cashew - 7-8

1 tsp poppy seeds (khus khus)

METHOD

Dry roast lightly the spices mentioned above  & blend it in a mixer.

Soak poppy seeds & cashew in water for 15 minutes .Saute onion for 1 min in a pan & let it cool.

Grind onion,poppy seeds & cashew into paste.

Peel off the potatoes and prick it.   

Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.

Add bay leaves, asafoetida, ginger-garlic paste,  onion cashew paste  to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.

Add the garam masala prepared in step 1 to this mixture and heat for 2-3 minutes.

Add turmeric powder, chilli powder and salt. Fry it about a minute.

Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.

If you find the gravy too thick, you can add some water.

Finally add pricked fried potaoes to the gravy and pressure cook it for 2 whistles. Switch off the gas .

 Decorate it with green coriander leaves ,cashews and serve hot with naan/roti

Variation

 Alternately you can pressure cook the baby potatoes first  with salt.Allow to cool Peel skin prick with fork & then fry in oil & add these potatoes in step 11 .Remaining recipe remains same only in this case simmer the gravy for 2-3 minutes & garnish with   green coriander leaves ,cashews and serve hot with naan/roti

HARA Pudina Pulav - Pulao| Green Mint rice |Paneer pudina Biryani

I was bored of eating the normal vegetable pulao hence decided to prepare this colourful green paneer pudina pulao/biryani.....I added paneer cubes since I had got a fresh stock of paneer. Believe me the end product was amazing......This is easy to prepare dish & good option for lunchboxes or kids tiffin (khaucha dabba).

Moreover you can change the veggies depending on the availability in your fridge.

I often make this green pulao which is a twist from regular pulao.

INGREDIENTS :

Basmati rice  1 cup 

Cauliflower (cut into small pieces) 1/2 Cup

Green peas - 1/2 cup

Thinly sliced Carrot  1

Thinly sliced beans- 4-5

Paneer cubes - cup

Thinly sliced onions 2 

Thinly sliced green chilli 2 

Vegetable oil/ghee  4 tbsp

Salt to taste  

Garam Masala Powder / Biryani masala - 1 tsp

Cashews/almonds ( kaju/badam) - 8-10

PASTE TO GRIND IN MIXIE

Green Coriander(Kothimbir/cilantro) leaves 1 cup

Mint (pudina) leaves - 1 cup

Green chillies - 2-3 (Add more if u prefer spicy food)

Ginger half inch

Garlic cloves - 2-3

  

WHOLE SPICES (KHADA MASALA)

Cinnamon  2 sticks

Cloves  2-3

Black pepper 7-8

Bay leaves 2-3 

Green cardamom  2    
Black cardamon-1
Cumin seeds - 1 tsp 

   

METHOD:

1. Wash basmati rice & drain it for atleast 15-20 minutes.
2. Heat 1 tbsp. oil in a pan. Fry paneer cubes till golden brown .keep aside.
3. Next add sliced onions & fry them with pinch of salt till brown (the way we prepare for biryani).
4. Fry  chopped cashew & almonds till brown.
5. Add  green chillies and fry till pink. Keep this aside.
6. Grind coriander,mint,garlic & ginger to fine paste in mixie.
7. Keep 2 cups of water to boil on gas.
8. Add rest of the oil/ghee in kadai fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
9. Next fry all the vegetables for 4-5 minutes. This adds taste to pulao. 
10. Add fried paneer cubes
11. Add green paste prepared in step 5 & stir 
12. Add the half fried onions, garam masala/biryani masala and salt. Stir and then fry it for 5 minutes. 
13. Add washed rice & stir for 2 minutes.Next add boiling water mix well & Cook on medium heat. Stir rice once while its getting cooked.
14. Once water is absorbed cover with lid & let it cook for 5-8 minutes.
15. Remove lid & check if rice is done.next switch off gas.
16. Green spicy pulao is ready to serve. Decorate with chopped almonds & cashewnuts
17. Serve with raita of your choice & masala-papad.
    
     
    
    Tip :
    
    1.Add blanched spinach (palak) while making the green paste for a healthier version. 2.Choose vegetables as per your choice.
    3 You can even marinate the veggies for half hour in the green paste with 1/2 cup yogurt before making pulao
    4.Add raisins to above pulao along with dry fruits

MUMBAI PAV BHAJI|HOTEL STYLE BOMBAY BHAJI PAV RECIPE

Vow  !!! this name itself makes your mouth water. PAV BHAJI IS RIGHTLY SAID TO BE KING OF MUMBAI STREET FOOD.Pav bhaji is indeed a favorite food of all ages from children to elders. Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.

In bombay this is normally served in restaurants & even on road side stalls .The pav bhaji chef (bhaiyya) stands at the mouth of the restaurant with a huge cast-iron pan in front of him. He is surrounded by bowls of chopped vegetables & masalas  and various packets of Amul  butter. The bhaiyya  sautees  the vegetables together with boiled potatoes, spices and enormous dollops of butter and mash the whole mixture into a spicy vegetable dish. It is served   with rolls of bread called pav that have been fried in butter & coriander ,lemon & chopped onions to garnish

I  learnt this from my thane aunty & have prepared this dish several times.This is a favourite dish of both me & my husband

 

  

Cooking Time : 25-30 minutes 

Servings : 4

  

  

INGREDIENTS

  

Potatoes( medium), boiled and mashed- 4

Tomatoes (medium), chopped 4

Onions, medium)chopped 3 medium

Green capsicum(medium), chopped deseeded -1

Cauliflower, grated 1/4 small

Green peas, shelled 1/4 cup

Ginger, chopped 2 inch piece

green chillies -2/3

Garlic 8-10 cloves

Oil 3 tablespoons

Green chillies chopped 3-4

Pav bhaji masala 1 1/2 tablespoons

hing( asafoetida) -1 tspn

red chilli powder - 1 1/2 tbsp

Salt to taste

Butter 3 tablespoons

Pav 8

  

GARNISHING

Fresh coriander leaves, chopped 1/4 cup

Lemons, cut into wedges 2

Onion chopped finely 1

  

  

METHOD

1. Boil potatoes ,peel & mash them.
2. Wash & Cut cauliflower,capsicum .
3.  Cut cauliflower,capsicum into small pieces
4. Boil cauliflower,capsicum green peas,in salted water till soft, drain, mash lightly and set aside.
5. Grind ginger and garlic to a fine paste.
6. Heat oil in a pan add hing and add  onions. Sauté till light brown.
7. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half pav bhaji masala & red chilli powder & stir.
8. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
9. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
10. Add remaining Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
11. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
12. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.  

  

   

Tip:

For an even spicier result, make masala pav...melt some butter in a skillet. Sprinkle pav bhaji masala in it, then fry the bread in this spicy butter until sizzling and golden.

To make cheese pav-bhaji, top the pav bhaji with some shredded cheese.