PANEER CHEESE KABAB

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 4 ko

INGREDIENTS

Cottage cheese/paneer  -  250 gms

Sattu   -  1/2 cup

Finely chopped green chilly  - 2

Red chilly powder  - 1/2 tsp

Ginger garlic paste  - 1/2 tsp

Amchur powder  - 1/2 tsp

Garam masala powder  - 1/2 tsp

Corn flour  - 2 tbsp

Salt  - to taste

Bread  - 2 slice

Sesame seeds  - 1/2 cup

Finely chopped coriander leaves  -  1 tbsp

Mozzarella  cheese  - 2 tbsp
Oil  - 2 tbsp

METHOD

Take a large bowl add cottage cheese/paneer,sattu,green chilly,coriander leaves,garam masala powder amchur powder,red chilly powder,ginger garlic paste,bread slices,coriander leaves and salt and mix well..
Divide the dough into equal size balls.
Shape each ball to flat patties of medium thickness.
Grate the mozzarella cheese and stuff in the cottage cheese balls.
Take a bowl mix corn flour and little water and make a thick batter.
Dip the kabab into the corn flour batter  and coat with sesame seeds
Heat oil in a non stick pan.
Place the kabab on the pan and shallow fry from both the sides.
Serve hot with green chutney.

DAL BAFALA

 

Prep Time : 25 mins
Cooking Time : 30 mins
Serve :4

INGREDIENTS 

For dal

Dhuli moong dal/lentils   - 1 tbsp
Dhuli masoor dal/lentils  -  1 tbsp
Dhuli urad dal/lentils     -  1 tbsp
Chana dal/gram               - 1 tbsp
Tuar dal/lentils      -   1 tbsp
Ghee                    -  2 tbsp
Cumin seeds      -   1/2 tsp
Finely chopped onion  -   1
Coriander powder     -  1 tsp
Red chilli powder   -  1/2 tsp
Turmeric powder    - 1/2 tsp
Salt       -   to taste

For the tempering
Butter    -  2 tbsp
Finely chopped french beans  - 2 tbsp
Garam masala  -  1/2 tsp
Black cardamom powder   - a pinch
Red chilli powder -    1/2 tsp
Chopped green chillies   -   1 - 2
Chopped coriander leaves   -   1/4 cup
Curd    -  1/2 cup
Finely chopped tomato   -    1

METHOD
Wash and soak the dal for two hours.
Heat ghee in a wok.Add cumin seeds to crackle.
Add onion n saute until golden in color.
Drain extra water and add lentils in a wok.Saute for 4 - 5 mins.
Add coriander powder,red chilli powder,turmeric powder and salt and mix well.
Add 3 cup of water and boil the lentils in low flame.
Covered it and cook in a low flame for half an hour.

For the tempering
Heat butter in a pan.Add beans,tomato,garam masala and curd n saute in a medium flame.
Add cardamom powder,red chilli powder in a pan.
Add in a cooked dal/lentils and cover it for 2 - 3 mins.
Garnish with butter and green chillies.

For bafala
INGREDIENTS
Wheat flour - 1 cup
Suji/semolina - 50 gms
Baking powder - 1/4 tsp
 Clarified butter - 2 tbsp      for kneading the dough
Salt - to taste
Clarified butter - 1 cup

METHOD

Take a large bowl add wheat flour,semolina,baking powder,salt, and clarified butter and mix well.
Make a stiff dough with the help of water.
The texture should be crumbly keep aside for 30 mins.
Divide the dough into equal size balls.
Wrap up the dough pieces and close from all sides.

.Boil the dough for fifteen mins then strain it.

Once cooled fry in a clarified butter.
Heat the pan with clarified butter add the bafala and cover it and cook for 4 - 5 mins.
Flip it and grease some clarified butter and cover the lid  and cook 4 - 5 mins on slow flame.
Again flip it a and greas some clarified butter and cook for 4 - 5 mins,turn off the flame
Serve hot bafala with dal.

CUCUMBER RAITA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hung curd        -    1 cup
Grated cucumber         -     1/2 bowl
Mint leaves - 1 tsp
Green chilly - 1
Salt            -   to taste
Black salt      -    1 tsp 

 Sugar   -     1 tsp
Roasted cumin seeds powder - 1 tsp

Sugar - 1 tbsp
  
METHOD

Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber ,green chilly and roasted cumin seeds powder in the curd and mix well.
Garnish  with mint leaves and grated cucumber.
Serve chilled.