Raw banana cutlet

Cutlets are a evening time favourite snack, best eaten with tomato or chilly sauce.















Recipe for you

1. Mash cooked raw banana -1 no and potato 1 no.

2. Fry clove, finely chopped green chilli. Finelychopped onions, fennel seeds, ginger garlic paste, mashed banana and potato mixture and salt. Add finely cut coriander leaves.

3. Mix well with salt.

4. Make rectangle or square shaped cutlets

5. Make a liquid paste with cornflour and water

6. Keep breadcrumbs in a plate

7. Dip the cutlets in cornflour paste and immedately dip in the breadcrumbs

After this step keep this cutlets in the fridge for 1 hour atleast
Then, deep fry or bake it.

Kaju Katli

Being a sweet tooth, Kaju katli is the mildest in terms of sweetness in my opinion. My DD started liking it and I thought why not try it at home. The result was tasty and yummy! Just struggled at one step where they needed to be cut as diamonds, needs some practice but not to worry, I gobbled up the loose ends that fell apart happily :)

Now comes the recipe...

Step 1:

Grind 1 cup of cashew as a coarse powder in the mixer (use the pulse mode), if you grind it too long, the oil from cashew will start oozing and make it mushy.

Step 2:

Take 1/2 cup of sugar and use 4 tbsp water to melt it down completely in medium flame.
Don't allow it to become even a bit thick. It should be in watery consistency.

Step 3:

As the Sugar melts, add the cashew powder and keep stirring without taking your hands off for 4 minutes. Don't allow it to form lumps.

The cashew mixture will start rolling up instead of being scattered, then, just switch off the flame and wait for the mixture to get a bit warm. Once it is warm, take it into a bowl and knead with your hands for a minute. (Grease your hands with ghee) Then spread it in the roti rolling base (grease with little ghee) and use the roti pin and roll it to reach 1 inch thickness or whatever thickness you prefer.

Step 4:

Leave the rolled out mixture as such for an hour to set in. This is optional. Then, cut into diamond shape.

I don't like the silver foil that the sweet shops add on top, so I skipped that step.

Try it out and let me know how it turned out.

Bye for now....

Mushroom Masala

This curry turned out to be Restaurant Style, so thought I can share it here...

 Fry and grind

2 big onions (till brown),2 medium tomatoes and 1tbsp ginger-garlic paste.

Add 1 tbsp oil and fry 2 green chillies slit, sliced mushrooms (150 grams), 1tbsp Chilly pwd, 1 tbsp garam masala, 1/2 tbsp coriander cumin pwd, 1/2 tbsp freshly ground black pepper pwd, 1/2 tsp mutton curry pwd (optional). After frying this for 2 minutes add the ground paste, 1/2 cup water and close with lid till raw smell leaves.

Add crushed kasuri methi in the end.

Enjoy with rice or roti !

SOYA CHUNKS CURRY

                                          Soya chunks are an excellent replacement for mutton, it is a source of protein for vegetarians. This curry just tasted like mutton curry and I wanted to share this on my blog. Very easy to make and goes well with rice and rotis.

    

Method:

Boil water, switch off and add the soya chunks to it. Squeeze the water out. Keep washing and squeezing the soya till the smell leaves. Add 2 tsp milk to the boiling water as it helps in removing the smell.

Slice 1/2 onion and chop the other 1/2. Take two medium sized tomatoes and chop them. In a pan. add a tsp of oil, fry fennel seeds, cinnamon (very little), coconut 2 tbsp grated and 1/2 chopped onion. Once the onion has become transparent, add the chopped tomatoes and fry well. Cool this and grind.

In another kadai, add jeera (optional), sliced onion, curry leaves and 1 tbsp ginger garlic paste and fry well till raw smell leaves. You can add slit green chillies if you want the curry spicy. Add the ground masala, 1 tsp chilly pwd, 1 tsp coriander pwd, 1 tsp garam masala pwd, salt and soya chunks. Add 3/4 cup water and boil till the gravy reaches the consistency you want and make sure the raw smell is gone.

I added the final gravy along with soya chunks to the pressure cooker for 1 whistle as am a fan of pressure cooking gravies, it blends together with the soya well and the gravy tastes just right.

Add chopped coriander leaves as garnish and serve with roti or pulao. Yummy!

Hope you enjoy this dish!

Paneer Butter Masala

Paneer Butter Masala is my favorite dish. I relish it anytime I visit restaurants. Thought I should come out with a quick fix recipe for this, so that this can be made at home. So, here goes an easy version with the taste not compromised at all. Believe me!!!

Ingredients to fry in a spoon of oil or ghee (or mix both) and grind

3 medium tomatoes
1 big onion
4 garlic pods
1/2 inch ginger
1 tsp chilly powder
1 1/2 tsp coriander powder
1/2 tsp (mutton curry powder-optional)
1 tsp garam masala powder
1/4 tsp turmeric powder

After frying this, heat 1/2 spoon oil and add jeera, when it splutters, add the ground masala mixture. After 3 to 4 minutes of boiling add paneer and salt, add 1/2 cup milk. Let it boil for another 3 to 4 minutes. Adjust consistency by adding a little water if it gets too thick after boiling.

Add some Kasuri Methi crushed between your fingers and mix inside.

Yummy Paneer Butter Masala is ready to serve.

Let me know your feedback please.

Thanks.
 

Paneer peas gravy

Adapted from blogger Jeyashree's kitchen. Thanks to her.


Paneer peas masala

Ingredients
2 onions grated
1 big tomato grated
4 garlic pods
2 green chillies
1/4 cup milk
1 tbsp cumin coriander powder
1 tbsp kitchen king masala
1 tbsp garam masala

5 cashews grind with 2 tbsp yoghurt
Coriander pudina handful

Method

Paste 1: In one tbsp oil, fry grated onion tomato coriander green chillies  garlic and grind into paste

Paste 2: Grind cashew with yogurt into smooth paste

In 2 tbsp oil, fry 1/2 sp jeera, add paste 1 and simmer for 4 to 5 min till masala  smell goes.

Then add paste 2. Let it simmer for another 3 min.

At this stage add paneer and boiled peas and mix salt into the curry.

Add coriander cumin powder, garam masala powder and kitchen king masala.

Let this boil for 4 minutes.

Now add 1/4 cup milk and let it simmer for another minute.

Add kasuri methi and the dish is ready.

Banana muffin

Ingredients

Butter 1/2 cup

Maida with 1.5 cups with 1.5 teaspoon baking powder

banana puree - 1/2 cup

Brown Sugar - 1 cup powdered

milk 1/4 cup

vanilla essence - 3 drops

egg - 1

Method

Beat butter with egg until frothy. Add powdered sugar and beat well. Add banana puree and beat till all blends well. Add milk, vanilla essence and beat again. In the end add maida little by little and mix. I used a hand mixer. Can add ghee at this stage if you want the cake to brown more but it is optional

I added almond slices to half the batch.

It is a very much tested recipe and the muffins are so soft that they melt in your mouth.