Friday, 25 March 2016

Thandai

Thandai is a soothing and a cooling drink made specially during the occasion of MahaShivaratri and Holi. Also being Summer, it's a great cooler drink. It's easy to make, and the recipe that I am sharing is by soaking the ingredients overnight and grinding it to a paste.

The other way of dry grinding of ingredients is also a method of making the Thandai, which I will share later.

I am sharing ingredients for 2 glasses of Thandai...

Ingredients:
Milk 1/2 ltr
Sugar 1/ 4th cup
Almonds / Badam 7 to 8
Cashew Nuts 4 to 5
Fennel Seeds / Sauf 2 tbsp
Khus Khus / Poppy Seeds 1 tbsp
Black Pepper 8 to 10
Saffron few strands

Method:

 In a bowl add all the dry ingredients - almonds / badam, cashew nuts, fennel seeds / Sauf, khus khus / Poppy Seeds, black pepper and add little water and soak it overnight.

In the morning boil milk and allow it to come to room temperature. Add sugar and mix well and refrigerate it. 

Meanwhile, take the soaked ingredients, discard the water. Transfer to a mixer jar and grind it well to a coarse paste. 

Take the milk from fridge, add the ground paste into the milk. Mix well and again keep it in fridge for around 2 hours, so that the flavors all get nicely blended with milk.

Now take the mixed milk and strain the milk, so that the coarse pieces all are discarded and only the flavor of thandai ingredients is retained.



Transfer to a serving glass. 



Enjoy the lovely flavored thandai....

Thursday, 17 March 2016

Sweet Chutney / Tamarind Dates Chutney for Chaats


Sweet chutney / Tamarind  Dates Chutney for chaat dishes. Sweet chutney is basically a combination of dates and tamarind boiled and for sweetness jaggery is added along with some few masala's that makes this chutney sweet, spicy and tangy.

Ingredients:
Seedless Dates 1/2 cup
Seedless Tamarind 1/2 cup
Jaggery {powdered / crushed} 1/2 cup
Cumin Powder {roasted} 1 tsp
Dry Ginger Powder 1 tsp
Coriander Powder 1 tsp
Red Chili Powder 1 tsp
Black Salt as per taste or needed
Water as per 1 cup and more as per required.

Method:
In a pan, add dates, tamarind and water. Cook this mixture on low flame until cooked properly. This may take around 8 - 9 minutes.

Now add the powdered / crushed jaggery and cook until jaggery melts.

Once jaggery melts, the mix well. The mixture will start to thicken. 

Now its time to add the spices - add cumin powder, coriander powder, red chili powder and add black salt as per taste only.

Cook for a minute or two and switch off the flame.

Once cooled, add this mixture in a mixer and grinder until smooth. Keep like chutney consistency. If needed add water for grinding.

Strain the chutney through a strainer. 

Transfer the chutney to a good air tight container and store in the freezer and use for making chaat dishes. { This chutney stays good for a longer period if freezed in the refrigerator}. 

Lastly - Feeling very bad for a bad photograph...


Sunday, 13 March 2016

Matar Paneer / Mutter Paneer

Matar Paneer / Mutter Paneer is a famous, most favorite North Indian sabji, best accompanied with tandoori roti / naan. The sabji is perfectly blended with spices and the paneer that is added gives that mouth watering taste making the sabji all time favorite of all.


Ingredients:
Paneer 1 cup
Peas { Fresh / Frozen} 1/2 cup
Onion 1, roughly chopped
Tomatoes 2, roughly chopped
Green chili 1
Ginger 1"
Garlic 2 pods
Cashew Nuts 5 - 6
Cloves 2 - 3
Cinnamon Stick 1"
Black Pepper Corns 4 - 5
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder
Garam Masala 1/2 tbsp
Oil 1 tbsp
Ghee 1 tbsp
Cumin seeds 1 tsp
Sugar 1 tsp {Optional}
Water as required 
Freshly Chopped Coriander Leaves few

Method:
Step 1:



Firstly, take out paneer, cube it and keep ready aside.

Boil peas with little salt until 3/4th done. Keep ready aside.

Step 2:
Making the paste...

In a mixer jar, add roughly chopped onion, tomatoes, green chili, ginger, garlic, pinch of salt, Coriander powder, black pepper, cloves and cinnamon and grind well to a paste.
{Note - Do not add water}

Now in another mixer jar, grind cashew nuts to a paste. If needed add a spoon of water.

Step 3:
Preparing Mutter Paneer Sabji...
In a pan, heat oil and ghee. Once heated add cumin seeds. As it splutters, add the ground paste.
{Note - Be careful while adding the ground paste as it will splutter on hand}.

Saute the ground paste until the raw smell of onions and tomatoes go and until the oil starts leaving the sides of the pan. This will take around 7 - 8 minutes.

Add cashew nut paste carefully.

As oil leaves and raw smell is gone, add turmeric powder, red chili powder, and garam masala powder and saute until the masalas are blended with the ground paste. 

Now add the boiled peas and needed amount of water.
{Note - add water little more than the gravy constituency}.

Add salt as per taste and cook well until the peas are fully cooked and have absorbed the gravy as well. If the gravy looks dry, add needed water again. Now add sugar. 
{Note - adding sugar is optional. It is added just to cut the sourness of the tomatoes}.

Now add the cubed paneer. Mix well gently. Cool for 3 minutes and switch of the flame.

Garnish with freshly chopped coriander leaves.


Serve hot with roti / phulki. 


Enjoy a happy lunch / dinner with family and friends......



Wednesday, 9 March 2016

Shikanji

Shikanji is a famous drink from North India. Basically, its a great refresher during the summers and also great for digestion. Shikanji is made from lemon, and made in seconds.

Ingredients:
Lemon Juice 2 tbsp
Mint leaves 3 - 4
Sugar 1 tsp
Salt 1 tsp
Cumin Powder 1 tsp
Water 1/4th glass
Drinking Soda 1 bottle - and used as per needed


Method:
In a serving glass, add lemon juice, and mint leaves and muddle it with a muddler. 

Now add cumin powder, salt and sugar.

Now add 1/4th glass water and mix well until sugar dissolves.
Pour soda until the rim of the glass or as per needed. 
                                                     

Serve immediately.

Note:

Mint leaves can sometimes be skipped. The same can be made without adding mint leaves also.
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