CHIKKI

INGREDIENTS:

Roasted Chana Dal
Sugar
Ghee
Plate
Rolling Pin

METHOD:

• This is a Sweet Recipe and to be cooked on low flame
• If you cook on high flame the sugar will turn into black.
• For this recipe there is a proportion of 1:1
• One cup of Roasted Chana Dal to One cup of Sugar
• Both of these ingredients are to be taken equally
• The Plate must be kept on reverse side and apply some ghee onto the plate
• Now take a pan Put Sugar first and mix it on low flame and add 2 drops of ghee to it
• As the Sugar gets caramalised into light brown colour add Roasted Chana Dal and mix well
• Just mix it for 2 mins and take out this mixture on a reverse plate
• Just pour soon this mixture on that plate and with rolling pin press the mixture so that it becomes flat and straight without any lumps
• Leave it for about 15 mins to set
• When it gets Cool take out with spatula

Chikki is ready and you can preserve it for 3 to 4 days in an air tight container



                                                                  CHIKKI

DAHI KI CURRY (YOGURT CURRY)

INGREDIENTS:

Curds (Yogurt)
Besan (Bengal Gram Flour)
Green Chillies
Curry Leaves
Coriander Leaves
Hing (Asafoetida)
Jeera (Cumin Seeds)
Rai (Mustard Seeds)
Ginger
Tomatoes
Turmeric Powder
Salt to taste
Oil

METHOD:

• Beat the Curds thoroughly without any lumps
• In a bowl take Besan of 2 to 3 tbsp and add water to it and mix well
• Now add this Besan mixture to the beaten curds and mix well.
• Take a Vessel add some oil to it and heat it
• Add Rai, Jeera, Green Chillies, Chopped Ginger, Curry Leaves and Hing mix well.
• Add the beaten Curd mixture to it and mix well
• Add Turmeric Powder and Salt and finely chopped Tomatoes
• If the consistency is very thick add some water to it and mix well
• Let it boil for 10 mins and then simmer it so that all the ingredients mixs well.
• Garnish it with Coriander Leaves

Serve the Dahi ki  Curry with rice.
                 

                                                           DAHI KI CURRY

PANEER BUTTER MASALA CURRY

INGREDIENTS:

Home Made Paneer Cubes
Onions
Tomatoes
Ginger
Garlic
Cardamom (Elaichi)
Cinnamon (Dalchini)
Cloves (Laung)
Cashewnuts (Khaju)
Almonds (Badam)
Milk for Gravy and for Paneer cubes
Salt to taste
Red Chillie Powder
Turmeric Powder
Tomato Sauce
Butter or Ghee
Curds or Lemon Juice

METHOD:

HOME MADE PANEER
Boil Milk in a pan and add some Curds or Lemon Juice to it
Milk gets separated and a whey in white colour forms and Paneer is formed
Paneer will be in chunks and texture will be  soft
Add Salt to that paneer and mix well
Take a White Muslin Cloth and put the whole Paneer water into it and close the muslin cloth so that the paneer doesnt come out and Place one Plate over the muslin cloth and  and put some heavy weight on that plate so that one round piece of paneer will be formed.
After half an hour ur home made Paneer is ready and cut into medium size Cubes and keep aside.
Dont throw away the Paneer Water You can use it to make soft chapathis out of it.Knead the wheat flour from this Paneer Water you will get soft Chapathis.This Paneer Water is very nutritious too.

FOR THE GRAVY

Grind few Cardamoms, Cinnamon, Cloves, Cashewnuts and Almonds in a grinder or in a food Processor and Keep aside.
Cut Onions in  Length wise and take out the skin portion from  ginger and garlic flakes
Grind the tomatoes and make puree of it.
Take a Pan and add some Butter to it and Saute the length wise Onions first and mix till  it changes into Light brown colour and add whole ginger and garlic flakes pieces to it and mix.
When it gets cooled grind the onions, Ginger and Garlic with some water to it
Now both the puree's are ready
Take a Pan add Butter to it and pour the onion paste first and saute in medium flame and mix well till the onions gets cooked well
Add Cardamom,Cinnamon,Cloves,Cashewnuts and Almonds paste to it and mix well.
Add tomatoes puree to it and mix well.
Then Add Salt, Turmeric Powder and Red Chillie Powder and Mix well.
Now add Tomato Sauce and half a cup of Milk to it and mix well.
Let this gravy boil in a medium flame for 10 mins.
Finally add the home made Paneer Cubes and mix well.
Garnish it with fresh cream and the Paneer Butter Masala is ready.
Serve it with Chapathi or Naan Or Paratha.

This picture is of HOME MADE PANEER
      HOME MADE PANEER PIECES

CAULIFLOWER AND POTATO CURRY

INGREDIENTS:

Cauliflower Florets
Onions
Potatoes
Tomatoes
Ginger
Garlic
Curry Leaves
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Sugar
Oil
Coriander Leaves
Jeera (Cumin Seeds)

METHOD:

• Cut Cauliflower Florets and put in a boiling hot water and add salt to it.
• Let the florets boil for 10 to 15 mins and take out from hot water and keep aside.
• Cut medium size Potatoes and  add Salt and Fry them in oil
• Fry the boiled Florets too in oil
• Take out both in a tissue paper so that remaining oil will drain out.
• Cut Onions in length wise and chop Tomatoes too
• Finely chop Ginger and Garlic.
• Take a pan and pour 2 to 3 tbsp of oil to it
• Add Jeera to it and add lengthwise Onions to it and Saute
• Let the onions turn into light brown colour and add Ginger and Garlic paste and mix it
• Add Curry Leaves to it and mix it
• Then add tomatoes and mix
• Add Turmeric powder, Red chillie Powder and Dhania Powder and Salt to it
• Add a pinch of sugar and mix it.
• Add some water and put a lid on it so that tomatoes gets cooked well
• Finally add fried Cauliflower Florets and Potatoes together and mix gently
• Garnish it with Coriander Leaves

Serve the Vegetable with rice or Chapathi or Puri or Naan.



                                                 CAULIFLOWER & POTATO CURRY

TRI COLOR DAL

INGREDIENTS

Chana Dal
Urad Dal Half white
Green Gram Dal half
Onions
Ginger
Garlic
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Salt to taste
Coriander Leaves

METHOD:

• Soak Chana dal, Urad dal and Green gram dal in a bowl altogether
• Chop Onions,tomatoes and Coriander leaves
• Take oil in a cooker and add onions
• Saute the onions till it changes to light brown colour
• Add Ginger garlic paste to it and mix and add tomatoes
• Add salt, turmeric powder, red chillie powder and dhania powder to it
• Finally add water to it
• Close the cooker and let 2 whistles come and simmer it for 15 mins so that all the tri colour dals cooks well
• When the cooker gets cooled open the lid and whisk the dal and garnish with coriander leaves

Take the proportion of the dal equally to it.
Serve it with rice or chapathi or naan.

PALAK AND CARROT PARATHA

INGREDIENTS:

Wheat flour
Salt to taste
Jeera
Red Chillie Powder
Black Pepper Powder
Oil

METHOD:

Chop Palak Leaves and Grate Carrot and keep aside
Take a bowl add Wheat flour,Salt, Red Chillie Powder,Black Pepper Powder, Palak Leaves and grated Carrot
Mix all the ingredients with water and dough is ready
Heat tawa or pan and make small chapathis and cook on tawa with oil on both sides
Serve with Papad or Curds

KADDU KI TIKKI

INGREDIENTS:

Kaddu (Bottle Gourd)
Onions
Ginger
Besan (Bengal Gram Flour)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder
Garam Masala Powder
Oil
Salt to taste

METHOD:

• Grate Kaddu and add salt to it and keep aside for 2 to 3 mins
• Squeeze out the water from kaddu
• Chop finely onions and ginger.
• Take a bowl add grated kaddu add onions and ginger
• Add Besan and red chillie powder, turmeric powder, Dhania powder, Aamchur powder, Garam masala powder and Salt and mix it.
• Make small shaped balls and fry it once
• Heat oil in a pan and fry them once till it gets some light brown colour
• Take out and put in a tissue paper and let the oil gets out in tissue paper
• Then press those kaddu balls with your palm and make it flat
• At the end Fry again and kaddu ki tikki is ready

Serve it with Tomato Sauce or Mint Chutney