Potato Paneer Frankie

Frankie needs no introduction. We are a great fan of it. I usually make Frankie in a different way than the regular method.
I do not make amchoor powder chutney but prefer adding green chutney and tomato ketchup or green chutney and tamarind chutney. Both of them just taste perfect. Also this time I made jowari + wheat rotis. And it just tasted the same.

Just give your Frankie a twist with these chutneys and I’m sure you are going to love it.

Let us start cooking!!!

Ingredients:
For Potato Masala
Potatoes – 4 medium (boiled and mashed)
Curry leaves: 6-8

Green chillies – 2 de-seeded and finely chopped
Onion – 1 medium finely chopped
Ginger-Garlic paste – 1 tsp
Asafetida: a pinch
Mustard seeds: 1/2 tsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Red chilly powder: 1/2 tsp
Turmeric powder – ¼ tsp
Salt as per taste
Oil - for roasting
Sesame seeds: 1 tbsp
Paneer - 1/2 cup crumbled
Tomatoes: 2 medium finely chopped
Onion: 1 medium finely chopped
Green Chutney
Tomato Ketchup
Chat Masala
Roti: 4

Method:
1. Heat oil in a pan and add asafetida and mustard seeds. Let the seeds splutter. Now add the cumin seeds, green chillies and curry leaves. Roast for a few seconds.

2. Add ginger garlic paste and fry till the raw smell has gone off.
3. Add the onions and fry till translucent.
4. Add coriander powder, red chilly powder, turmeric powder and salt. Mix well.
5. Now add the mashed potatoes and stir well. Switch off the gas.
6. Let the masala cool. Now make tikkis (cutlets) and stick some sesame seeds on them.
7. Heat a tawa. Add a little oil and place the tikkis on it.

8. Roast the tikkis until they turn brown from both the sides.

9. Now take a roti. In its center place a tsbsp of green chutney and tomato ketchup. Spread evenly on the roti.

10. Take a tikki. Cut into two parts (if big) and them in a line on the roti in center.
11. Add some paneer, onion and tomato pieces over it. And sprinkle little chat masala.

12. Wrap it tightly from both the sides.

13. Now either you can eat this directly or you can heat this Frankie on the tawa for a minute on both the sides (I prefer this method).
14. Hot potato paneer franky is ready.

Tips:

1. You can make roti from any flour of your wish.

See you soon with a new recipe till then Happy Cooking!!!

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Baby Corn Butter Masala

Hey all! Today I wanted to make a rich and restaurant style vegetable. When I checked my fridge I found these cute baby corns. I thought of making a butter masala recipe out of it. It turned out to be fantastic. Make this today and impress your loved ones :).

Let us start cooking!!!

Ingredients:
Baby Corn: 8-10 cut into roundels or pieces 1 to 1 ½ cm long
Capsicum: 1 small cut into small chunks (Optional)
Onion: 1 medium chopped
Tomatoes: 2 chopped
Cashew Nuts: 4-5 soaked in warm water for 1-2 hours
Oil: 1 tbsp
Ginger-Garlic paste: 1 tsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Coriander Powder: 2 tsp
Red Chilly Powder: 1 tsp
Butter: 1 tbsp
Turmeric Powder: ¼ tsp
Garam Masala Powder: ½ tsp
Kasoori Methi: a pinch
Chat Masala: ¼ tsp
Cream: 1 tbsp
Coriander leaves: 2 tbsp finely chopped
Salt to taste

Method:

1. Boil the Baby corn for 2-3 whistles.
2. In a pan heat oil. Add asafetida, cumin seeds. Fry for few seconds.
3. Add ginger garlic paste and fry till the raw smell has gone.
4. Now add onions and fry till translucent.
5. Add tomatoes, red chilly powder, coriander powder, turmeric powder and salt. Stir well. Let it cook till the oil separates from the tomatoes.

6. Now switch off the burner and let the masala cool.
7. Then grind the masala along with cashew nuts into a smooth paste.

8. Now take a pan and add butter to it. Fry capsicum for a minute.

9. Pour the pureed masala to it and let a boil come.
10. At this stage add the baby corns. Stir well.

11. Add garam masala, kasoori methi and chat masala and cook it covered for a minute.
12. Garnish with cream and coriander leaves and serve hot with chapati/nan.

Tips:
1. Let the capsicum remain a bit crunchy.
2. This butter masala gravy can be used for making other vegetables also.

See you soon with a new recipe till then Happy Cooking!!!

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Besan Paatodi (Khandvi)

I got to hear this ‘khandvi’ word a few years back. Before then, at our home we used to and even today call it by ‘paatodi’. It is a very yummy and tasty snack.
Today we (I and my husband) were sitting in afternoon and he told me to make something which we had not eaten quite from a long time. I thought for a while, then this recipe suddenly strike me. And I made it.
Generally I do not add curd in khandvi but today I thought of giving it a try. And it too came out to be super delicious.

Let us start cooking!!!

Ingredients:
Besan (Gram Flour): ¾ cup
Curd: ½ cup whisked properly
Water: 1 ¾ cup
Ginger-green chilly paste: 1 tsp
Turmeric Powder: ¼ tsp
Oil: 2 tbsp
Mustard seeds: 2 tsp
Sesame Seeds (Til): 2 tbsp
Coriander leaves: 2 tbsp finely chopped
Fresh Coconut: 1 tbsp grated
Salt as per taste

Method:
1. Take three plates and apply oil to them with hand or a brush.
2. In a bowl take besan. To it add curd and water. Mix well and make sure no lumps are formed. If lumps remain then blend it with a hand blender.

3. Add salt, ginger-green chilly paste and turmeric powder.
4. Transfer the contents in a heavy bottomed pan and start heating it.
5. Make sure you continuously stir the mixture.
6. After some time you’ll notice that the mixture has started to tighten up.

7. After 8-10 minutes drop some mixture on the plate and spread it thinly. After a few seconds when it cools down try to roll it. If you are not able to roll it, it means we have to heat it more.
8. Do this checking 1-2 times to get the perfect consistency of the mixture. Switch off the gas and keep the utensil covered.
9. Immediately take a spoonful of this mixture from the vessel and spread it evenly and thinly on the greased plate. Do the same for the remaining mixture.

10. Let it cool down. Now make cut marks of approximately 1 ½ to 2 inches long.
11. Fold the khandvi tightly.

12. Place the khandvi in another dish.

13. Now in a small pan heat oil. Add mustard seeds. When the spluttering stops add sesame seeds and fry for a few seconds.
14. Pour this tempering on the khandvi.
15. Garnish it with coriander leaves and coconut.
16. Serve as a snack anytime with chutneys, ketchup or tea also.

Tips:
1. If you are not able to roll the khandvis and you find them wet too then sprinkle little besan in the mixture and heat it for a few minutes more.
2. If the khandvi is breaking while rolling then it means your mixture has become too tight. Add a little water and heat it.
3. Always stir the mixture while heating.
4. While spreading some mixture on the plate remember to keep the vessel with the main mixture covered. 

See you soon with a new recipe till then Happy Cooking!!!

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Cucumber Onion Raita

Curd, as we all know is very beneficial. And adding some veggies to it enhances its flavor and nutrients. Today, I did not have sesame seeds milk with me. Hence, I prepared the raita without it only. If you have the milk handy then make sure to add a small quantity of it to the raita.

Let us start cooking!!!

Ingredients:
Curd: 100 gms
Sesame seeds milk: 50 gms (optional)
Cucumber: 25-30 gms grated
Onion: 25-30 gms grated
Coriander leaves: 1 tbsp finely chopped
Roasted cumin seeds powder: 1 tsp
Black pepper powder: ½ tsp
Salt as per taste

Method:
1. Mix curd and milk and whisk thoroughly.
2. Now add the grated cucumber and onion.
3. Add jeera powder, black pepper powder and salt.
4. Serve chilled with coriander leaves as garnish.

Tips:
1. Add salt only if you are eating the raita right away. Otherwise salt tends to make the raita sour if kept for long time.
2. You can add grated paneer also.

See you soon with a new recipe till then Happy Cooking!!!

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Cabbage Parantha

Stuffed paranthas are everybody’s delight. I just love the taste of these paranthas. And today, while eating the paranthas my husband, who being a aloo parantha lover, told me that from now onwards you increase the frequency of making these paranthas. Aloo paranthas are moving to number second from first. I chuckled.

Let us start cooking!!!

Makes 5 paranthas

Ingredients:
For Stuffing
Cabbage: 3 cups shredded
Onion: 1 medium Sliced thinly
Cloves: 2 freshly grounded
Ginger-garlic paste: 1 tsp
Oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Saunf (fennel) powder: 2 tsp
Besan (Gram Flour): 1 tbsp
Coriander powder: 2 tsp
Red chilly powder: 1 ½ tsp
Turmeric powder: ¼ tsp
Curry leaves: 5-6
Salt to taste

For The Dough
Whole wheat flour (gehun ka atta): 1 ½ cups
Salt: 1/2 tsp
Ghee: 2 tbsp
Water: Less than ¾ cup

Ghee for making paranthas

Method:
1. Take flour in a bowl and add salt and ghee to it. Mix properly.
2. Now add water and make soft dough just like that of chapatti.
3. Keep it covered for about ½ hour.
4. In a heavy bottomed pan, heat oil. Add asafetida and mustard seeds. When the spluttering stops add cumin seeds and saunf powder. Fry for a few seconds.
5. Now add ginger-garlic paste and fry till the raw smell has gone off.
6. Add cloves.
7. Fry onions till translucent.

8. Now add besan and roast for a minute.
9. Then add coriander powder, turmeric powder, red chilly powder and salt. Mix well.
10. Add cabbage and cook it covered for 12-13 minutes stirring occasionally.

11. Do not add water.
12. The mixture for cabbage parantha is ready. Let it cool.
13. Knead the dough and divide into 5 portions.
14. Take one portion and again divide it into two. Roll small circle of both the parts of the portion.
15. Divide the mixture in 5 equal portions.
16. Place one portion of the mixture on one of the part of the rolled dough.
17. Cover it with another part and seal the by pressing with your fingers.

18. Roll out again into a big circle with the help of little flour.

19. Cook the paratha on a tava (griddle) using little ghee until both sides are golden brown.

20. Repeat with the remaining dough and filling to make more paranthas.
21. Serve hot with curd, chutneys, pickles or ketchup.

Tips:
1. If you knead the flour hard then it may be possible that the cabbage mixture comes out of the dough while rolling the paranthas.
2. Never make paranthas with hot mixture. Always let the mixture cool down first.

See you soon with a new recipe till then Happy Cooking!!!

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Moong dal with bottle gourd

Are you bored of eating moong dal. Well, then just try out this combination. It tastes really nice.

Let us start cooking!!!

Ingredients:
Moong dal: 1/3 cup washed and soaked in ¾ cups of water for an ½ hour (I used skinless)
Bottle gourd: ½ cup grated
Ghee: 1 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Red chilly powder: 1 tsp
Turmeric powder: ¼ tsp
Salt as per taste
Curry leaves: 5-6
Cloves: 2
Chat masala: ¼ tsp
Kasoori methi: a pinch
Coriander leaves: 1 tbsp finely chopped

Method:
1. In a pressure cooker heat ghee. Add asafetida, cloves and mustard seeds. Let the spluttering stop.
2. Add cumin seeds and curry leaves. Fry for a few seconds.
3. Now add red chilly powder and immediately pour the dal to the tempering. Add bottle gourd, coriander powder, turmeric powder and salt.
4. Cover the cooker and switch off the gas after one whistle.
5. Let the pressure release by itself.
6. Open the lid and stir the dal. Add chaat masala and kasoori methi. Simmer for 2-3 minutes.
7. Garnish with coriander leaves and serve hot with chapatis.

Tips:
1. Do not cook for more than one whistle otherwise the dal would be very mushy.

See you soon with a new recipe till then Happy Cooking!!!

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