Chuttney wale karele

Saboodana potato balls for vrat

Ingredients for balls:

4 small Boiled Potatoes

1.5 cup Sabudana
2 tbsp kuttu flour (buckwheat)

1 teaspoon Red chili powder

2 teaspoon cumin seeds roasted

Sendha namak 1tsp or to taste

    1 tablespoon Chopped Coriandar leaves

 Oil for Frying

Ingredients for chutney:

4 tbsp or small bunch Clean and washed  Leaves

4 tbsp or small bunch bunch of Clean and washed Mint leaves

1 medium green chili 

1/2 tbspFresh Lemon juice

1/4 cup Desiccated Coconut

3 pieces of Cashews or almonds

1/2 tsp roasted cumin seeds

1/2 tsp Sugar

2 tsp Water

Salt to Taste (Sendha Namak)

Make chutney after blending all except coconut chutney ingredients make coarse paste don’t add water.Add Coconut and keep aside.

Tomake balls:

Boil, peel and mash potatoes. Combine mashed potatoes and sabudana in a bowl. Add coriander leaves, spices and mix until it forms a soft dough.. Divide and shape the dough into small balls. make a small hole in the ball put little chutney and seal  it back again. Heat oil in a pan on medium flame add 3-4 balls each time and fry till golden.

Vrat wale Paneer Rolls

Ingredients 

·                   2 Potato, boiled

·                  2 Cups Paneer, mashed

·         1 Green Chilli

·         1/2 tsp Ginger Grated

·         1 tsp Cumin Powder

·         1 tsp Sendha Namak

·         7-8 Raisins

·         1 tsp Black Powder

·         A pinch of Nutmeg

·         2 tsp Coriander leaves

·         2 tsp Ghee

Take boiled potato and paneer in a bowl together. Add green chilli and ginger to it. Mix them well. Add cumin powder, sendha namak, raisins, black pepper, nutmeg and coriander leaves. Mix the ingredients well and make a dough. Take lemon size quantity from the dough and rolls out in one and a half inch length. Now  heat pan on medium flame add ghee and put the rolls in it to shallow fry. Fry both the sides till golden brown and serve hot with dhania pudina chutney.

SOME ANYTIME PANEER DISHES

 

Paneer kabab

Paneer 500gms

3 tbsp corn flour

Ginger ½” grated

3-4medium  green chilies chopped finely

Onion one medium sized chopped finely

2tbsp coriander and mint leaves chopped 

Tandoori masala 2tbsp

Chaat masala 1tsp

Salt & chili to taste

Bread crumbs ½ cup

Oil or ghee for shallow frying

Grate paneer mix in all except bread crumbs  chaat masala and oil… keep mixing till it becomes smooth. Make bite   sized patties roll over bread crumbs keep aside. Heat non stick pan brush with        oil and cook both sides  on medium to low heat  till becomes crispy golden , remove on absorbent paper sprinkle chaat masala serve hot with sauce or chutney.

Paneer bhujia

Paneer 200gm

Tomatoes 2 large( 150 gms) pureed

Onions 2 medium chopped length wise

2 green chilies silted length wise

1tbsp coriander chopped

Grind together Garlic 3-4    cloves,Ginger 1/4'” piece1/2  2 green chilies  

½ tsp each    cumin and coriander powder

Turmeric ½ tsp

2tbsp mustard oil

Salt and chili to taste

Heat oil in pan add galic ginger paste sauté for a minute add onion sauté till translucent add salt chili and turmeric add tomato puree sauté til oil separates  , add cumin coriander powdr followed by paneer, mix well cook for 3-4 minute garnish with coriander leaves topped by green chilies and ginger . serve hot as you like.

Palak paneer

Paneer 200 gms cubed

Palak one medium bunch washed  and stems removed

2-3 medium green tomatoes chopped

2hot green chilies

¼” ginger piece

2-3clovesof garlic

2tbsp pure ghee or oil of your choice

2tbs fresh cream beaten

Salt to taste

In pressure cooker put palak ginger salt garlic tomatoes green chilies pressure cook up to one whistle.on cooling grind to puree.heat ghee in a pan add puree cook till ghee comes on top add paneer cook for another 1-2 minutes add cream mix well remove from heat serve hot as you like.

Kadhai paneer

Paneer 200 gms cubed

2 medium onions chopped

2 medium tomatoes pureed with ¼ cup curd

3-4 cloves garlic ¼” piece ginger ,2 green chillies grind together

One capsicum cubed

1tsp garam masala+ 2 generous pinches of chhoti ilaychi powder(cardamom)

1tsp kasoori methi (dry fenugreek leaves)

½ tsp sugar

 Salt to taste

½ tsp degi mirch powder

2 whole dry degi mirch

½ tsp haldi(turmeric)

2tbsp fresh beaten cream

1tsp pure ghee

2tbsp mustard oil  or of your choice

Heat oil in a pan add bay leaf followed by garlic ginger paste  sauté till raw smell goes off add onion sauté till light brown add little water in between so that they get caramelized. Now add haldi salt sugar and chili powder mix well add    tomato puree cook till oil separates keep stirring   . add capsicum cook for another 2-3 minutes add paneer cubes cook on low for some time add ½ cup of water bring to boil add cream and kasoori methi mix well and garam masala mix well remove from heat pour in serving bowl , heat ghee inapan add red chilies when they turn colour remove fromfire and immediately  pour over paneer serve hot as you like.

Chili paneer

Paneer 250gms cubed

Corn flour 1tbsp

Maida 1tbsp (all purpose flour)

Ginger garlic and one green chili  paste 1tsp

One large onion cubed and layers separated

2 cloves garlic minced

2tbsp spring  onios(optional)

One lagre capsicum cubed( or mix of red yellow green bell peppers cubed equal to onion)

1tbsp each soy sauce  and tomato catchup.

½ tsp red chili powder1/4 tsp ajinomoto)optional

1/2tsp corn flour to be mixed with ¼ cup of water

Refined Oil for frying and cooking

 Mix paneer ginger garlic paste with little salt keep aside for 10 minutes add corn flour and maida add very little water so that itgets coated over the cubes ,heat oil in a frying pan fry paneer till golden brown remove on absorbent paper, retain 1 tbsp oil in the pan add garlic mince fry till light brown add onion and capsicum stir fry for one minute add salt chili powder and ajinomoto mix well add sauces and corn flour mixture along with fried paneer cook for another one minute remove from heat garnish with spring onions  serve immediately as you like .

Shahi paneer

Paneer 500 gms

Boiled and pureed together  (2large onion + 4 cloves garlic + ½” piece ginger )

Powdered together 15 whole cashew nuts + 20gmgs magaz(melon seeds + 10gms of white peppercorns +10 cardamoms+ pinch of jaiphal(nutmeg)

250 gms curd beaten

2tbsp frsh creambeaten

8-10 drops of kewara

1tsp sugar

Salt to taste

One bay leaf

One” stick cinnamon

2tbs pure ghee or refined oil

Heat oil/ ghee in a pan add  bay leaf and cinnamon stick  whenthey start changing colour add onion puree cook till oil separates, add curd salt and sugar cook till comes on top mix cashewnut mixture  along with paneer add water mix well cook till gravy comes to desired consistency add cream mix well sauté for another one  to two minute remove from fire add kewara  pour in serving bowls    serve as you like

 

CHOLAI(SEASON'S DELIGHT)

CHOLAI KA SAAG
cholai ka saag 1kg washed and chopped
green chilies medium 4
garlic 4 cloves peeled
ginger 1/2' piece
dry mango pwd 1/2 tsp
onion 1 medium chopped roughly
ghee/ 2tbsp or oil  of your choice
salt to taste

method
 put saag and spices in the cooker except oil and onion... add little  water pressur cook for one whistle lower the flame  for anthoer 5-7 minutes on cooling remove the lid cook open till water evaporates then grind to puree .. heat ghee in pan add onions saute till translucent add saag cook on low till leaves the side ofthe pan ...serve hot with chapati or pranttha.

CHOLAI MOOG DAAL

cholai 500 gms washed and chopped
moong daal sabut 100 gms
green chilies medium 2-3
garlic 4 cloves peelded
ginger 1/2' piece
dry mango pwd 1/2 tsp
haldi 1/2 tsp
saboot dhania(coriander)  1/4 tsp and zeera(cumin ) 1/4 tsp
red chilies whole 2-3
water as required to cook
ghee/ 2tbsp or oil as you like
salt to taste

put saag daal and spices in the cooker except oil and onion... add    water pressure cook for one whistle lower the flame  for anthoer 5-7 minutes on cooling remove the lid ad grind to paste .. heat ghee  add dhania zeera red chilies when they turn brown  add saag cook on low for 2-3 minutes ...serve hot with chapati or pranttha.

CHOLAI PAKORHA

cholai leaves separated from stems 15-20
gram flour 1tsp
rice flour 1tsp
 haldi(turmeric 1/4 tsp
redchili pwd 1/4 tsp
salt to taste
2 tbsp oil for shallow frying
wash leave properly , then mix with spices .. brush non stick pan liberall wit 1 tspoil .. now take 2-3 leaves together press them to stick together and place on pan repeat with other leaves as well cook on medium to low apply oil chang the side cook till crispy on both sides ... serve with chuttney...

CHOLAI PAKORHA

cholai leaves a small bunch(200 gms) chopped roughly
gram flour 2tsp
dry mango pwd 1/4 tsp
 haldi(turmeric 1/4 tsp
red chili pwd 1/4 tsp
salt to taste
oil for  frying


in a bowl mix leaves with spices with very little water.. or just with wet hands except oil... heat oil in a pan and fry till the puff up...remove on absorbent paper .. serve with chuttney...

CHOLAI ALOO
cholai 500 gms washed and chopped finely
potatoes 200 gms peeled and cubed
haldi 1/2 tsp salt to taste
juice of 1/2 lemon
( make a paste of 3-4 green chilies + 3-4 cloves o garlic+ 1/2' piece of ginger)
mustard oil 2tbsp

method
heat oil in a pan when reaches smoking point switch off the heat, add chili pastes switch on the fire cook on medium for 1-2 minutes add potatoes salt and haldi saute for one minute add cholai mix well cook covered on low till potatoes are done saute in between can sprinkle some water if required... sprinkle lemon juice andserve with roti or prantha..

WHILE COOKING YOU CAN ADD GARAM MASALA OR OTHER SPICES OF YOUR CHOICE ....BUT I LOVE IT SIMPLE...

MATTAR (PEAS) SABJJI AND PRANTHA






1. METHI MATTAR
1cup mattar
2cups methi(fenugreek leaves)chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice

METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add salt and turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and serve with rotti , prantha or naan.( SAME WAY COOK GABBAGE MATTER)

2.GOBHI MATTAR
1cup mattar
2cups cauli flower grated/ chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin 1/2 Tsp amchoor (dry mango powder)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add  onion fry till transulate salt and turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.

GAJJAR MATTAR
1cup mattar
2cups CARROTs chopped finely

grind together (2red chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin 2 medium size tomatoes)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes  salt and turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.

4.ALLO MATTAR SOOKHY
1cup mattar
4medium size potatoes peeled and cubed
2medium onions chopped finely
grind together (2 red chilies 4cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin 1/2 2 medium tomatoes
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add  onion and salt fry till light brown add  spice mixture cook for 1-2 minutes add  turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.


PANEER MATTAR
1cup mattar
250 GMS PANEER CUBBED(cottage cheese)
2medium onions chopped finely
grind together ( 3 medium tomatoes 1/4 tsp sugar  4cloves garlic 1/2 piece ginger, 1/2 tsp haldi(tumeric) and red chilli to taste
1/2 tsp shahi masala
2tbsp malaayi full fat cream
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add  onion and salt fry till light brown add  spice mixture cook  till oil seprates add mattar saute properly cook covered  on low  for 5minute , add paneer mix well cook for another 2 minutes add malaayi and shahi masala mix well cook for one minute  then garnish with corriander leaves serve with rotti , prantha or naan.
MATTAR PARANTTHA
FOR STUUFING
1cup mattar grind coarsly
1medium onion chopped finely
2 green chili chopped finely
3tbsp chanadaal roasted(bangal gram)1/2 tsp cumin seeds roasted 1tsp coriander seeds roastes..powder them all together)
1tsp salt
2tsp corriand leaves chopped
OIL/ GHEE FOR COATING PRANTHA
FOR DAUGH
2cups wheat flour
and water as needed
1/2 cup flour for rolling

METHOD
 make a smooth daugh with water and keep saide for 10-15 minutes .mix stuffing ingredients except oil keep aside.
heat teava on medium flame
take double the lemon size dough dust with dry flour roll out 4 inches place 1 1/2 tbs filling in the centre seal the edges and press aging dust with dry flour and roll up to 6  to 7 inchies cook both side on tawa till brown spots appears appy oil cook for another 1-2 minutes both sides. serve immidiatelly  with curd , butter chuttny or pickle,

STUFFED CHEESE PUFFS
FOR DOUGH
2cup maida
1/2tsp salt
1tsp oil
1/4tsp baking soda
water to knead the stiff dough
for stuffing
1/2 cup mozzarella cheese grated
1/2 cup mixed vegies chopped finelly( carrots,capsicum,onion,cabbage cauliflower, corriander and peas(not to chop)you can choose of your choice  as well
1 medium green chilli chopped
3-4 cloves of garlic chopped
1/2' piece ginger chopped
1/2tsp black pepper pwd
1/2tsp salt
1/2tsp soya sauce
1tsp tomato sauce (optional)
oil for frying
METHOD
seive together flour ,salt and baking soda then add oil rub it thoroughly, add little water slowly and knead to a little stiff dough.

Mix in all the stuffing material and keep aside... make small balls and roll up to 2' diamter place one tsp on half side and apply little walter on the edges and cover with the other half and press sides with the back of the fork., repeat till all done. Heat oil in an heavy bottom pan fry till golden on medium heat. Serve with the chuttney or sauce of your choice.