TIKONA NIMKEE

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS 

 Refined flour-1 cup

 Carom seeds-little pinch

 Onion seeds -little pinch

 Baking soda-1 tsp

 Ghee- 4 tbsp

 Salt to taste

 Water as required

 METHOD

 Take the refined flour, carom seeds, onion seeds, baking soda in a bowl

Mix well and add ghee to make a stiff dough

. Cover the dough with a napkin and keep aside for 15 minutes, divide the dough into balls

. Roll out dough into thin puri

 Fold it and then again fold to make it in a triangle shape

. Now heat the oil in a non stick pan and deep fry the tikona nimkee on a slow flame till golden brown

. Serve hot with tea.

MATAR PANEER

 

Prep Time      : 15 mins
Cooking Time  : 20mins
Serve : 4

INGREDIENTS
Paneer diced in 1 inch cubes  -  200gms
Matar   -  200 gms
Onion paste  - 1onion
Ginger garlic paste - 1 tsp
Coriander powder    - 1 tsp
Red chilli powder   -  1 tsp
Turmeric powder   -  1/2 tsp
Garam masala    -   1 tsp
Tomato paste  -   1 tomato
Oil   - 2 tbsp
Milk - 1 cup
Salt   -   to taste
Chopped coriander leaves  -  1 tbsp

METHOD
      Heat oil in a pan add paneer cubes fry and take off now add matar and fry and take off from the pan and dip the fried paneer and matar into the milk for ten mins.
 Heat oil in the same pan add cumin seeds to crackle
. Add onion and ginger garlic paste and saute  till onion turns golden brown now add tomato paste and mix well
.Add ginger garlic paste,turmeric powder, coriander powder, red chilli powder, salt and mix well
.Now add tomato paste and add some water n saute for 4-5 minutes in medium flame
.Fry the masala till the oil starts to leave the sides.
   Add paneer and matar with milk and mix well
. Add water and bring to boil
.Cook till peas are tender.
Add garam masala and mix well.
Garnish with coriander leaves,serve hot.

CHANA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Black gram  -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain it.
Heat oil in a pressure cooker.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram and mix well.
Add salt and one cup of water and cover the lid when cooker release the whistle simmer the flame for ten mins.
Once cooled add garam masala powder and mix well.
Garnish with coriander leaves and serve

BAINGAN FRY

 

INGREDIENTS
Brinjal   -    1 large
Onion paste  -  2 tbsp
Ginger garlic paste - 1 tsp
Ajwain     -  a pinch
Onion seeds  -  a pinch
Red chilli powder  - 1/2 tsp
Turmeric powder   -   1/2 tsp
Salt   -   to taste
Chat masala - 1 tsp
Oil    -   1/2 cup

METHOD
     Wash and cut the begun into 2 cm thick round slices
.Take a  bowl add ginger garlic paste,onion paste,chat masala,  turmeric powder,red chilli powder, salt, ajwain and onion seeds and mix well.
Marinate begun with this mixture and keep aside for 15 mins.
Now shallow fry the begun from both the sides until brown and crispy.
Serve hot with chutney.