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Submitted By piyush0388
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PANEER KOFTA RECIPE

Ingredients: | |
For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta: * Boil potatoes and peel them. * Grate paneer and potatoes. * Add salt, red chili powder, garam masala, cornflour and mix well. * Make round balls of this mixture. * Now heat oil in a pan. * Fry balls in the oil till brown in color. * Grind onion and tomatoes together. * Chop coriander leaves very finely. * Heat oil in a pan. * Add cumin seed and bay leaf. * Add onion, tomato paste and brown it, stirring continously. * When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. * Stir it continously for a minute. * Then add 2 cup of water. * Put on the lid and simmer for 5 minutes. * While serving reheat the gravy and then add koftas to it. * Garnish it with chopped coriander leaves.

* -------------------------------------------------
Ingredients
* -------------------------------------------------
2 spring onions, finely sliced * -------------------------------------------------
4 tomatoes (about 650g), seeds removed, finely diced * -------------------------------------------------
1 each of red, yellow and green capsicum, seeds removed, finely diced * -------------------------------------------------
4 tbs (1/3 cup) roughly chopped flat-leaf parsley, plus extra to sprinkle * -------------------------------------------------
1/4 cup (60ml) olive oil * -------------------------------------------------
Juice of 1 lime * -------------------------------------------------
230g packet corn chips * -------------------------------------------------
1 cup (150g) grated mozzarella * -------------------------------------------------
Method
1. -------------------------------------------------
Step 1
-------------------------------------------------
To make the fresh salsa, combine the spring onion, tomato, capsicum, parsley, olive oil and lime juice. Season with salt and pepper. 2. -------------------------------------------------
Step 2
-------------------------------------------------
Preheat a grill to medium. Spread the corn chips over a large ovenproof plate. Spoon over the fresh salsa and sprinkle with the grated mozzarella. Grill the nachos for 1-2 minutes until the mozzarella is golden and bubbling. Sprinkle with the extra chopped parsley and serve.

ALOO POSHTO

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Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings

Ingredients
2 tbsp poppy seeds (khus-khus)
2 tbsp oil
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
2 tsp finely chopped green chillies
4 cups potato cubes , deep fried salt to taste
Method
1. Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes. 2. Grind coarsely in a mixer and keep aside. 3. Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and sauté for 1 minute. 4. Add the potatoes and salt and toss well. 5. Serve hot.
RECIPE SOURCE : Potatoes

RAJASTHANI SABZI

Ingredients

1 cup fresh curds (dahi), whisked
1 tsp besan (Bengal gram flour)
1 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
2 cinnamon (dalchini) sticks
1/8 tsp asafoetida (hing)
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
4 cups boiled, peeled and cubed potatoes salt to taste

For the garnish
2 tbsp chopped coriander (dhania)
Method
1. Combine the curds and besan together and whisk well. Keep aside. 2. Heat the ghee in a pan and add the mustard seeds. 3. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bayleaf, cloves, cinnamon and asafoetida and stir for a few seconds. 4. Add the curds-besan mixture, chilli powder, turmeric powder, and coriander-cumin seed powder and continue stirring till it comes to a boil. 5. Add the potatoes and salt with ½ cup of water and mix well and simmer for 3 to 5 minutes so the gravy thickens. 6. Serve hot garnished with coriander.
RECIPE SOURCE : Potatoes

Bharwa bhindi

Ingredients • | Ladyfingers (bhindi) | 500 grams | | | • | Red chilli powder | 2 tablespoons | | | • | Coriander powder | 2 tablespoons | | | • | Cumin powder | 2 tablespoons | | | • | Dry mango powder (amchur) | 2 tablespoons | | | • | Turmeric powder | 1 teaspoon | | | • | Salt | to taste | | | • | Oil | 2 tablespoons | | | • | Onions , sliced thick | 1 1/2 cups | | |
Method
Clean, wash and wipe lady fingers absolutely dry. Remove half a centimeter from both ends. Slit and keep aside. Mix red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt. Stuff the lady fingers/okra with this masala. Keep the left-over masala separately. Heat oil in a kadai. Add sliced onions and cook for ½ a minute. Add stuffed lady fingers/okra. Cook covered on low heat. Stir occasionally. Add rest of the dry masala when lady finger/okra is almost cooked. Cook covered on low heat till lady fingers/okra are fully cooked and tender.

Chef's Tip
Ensure that you do not add any water to this vegetable.

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