GODDESS LAKSHMI DEVI

CRISPY PALAK BHAJI / Palak bhaji / Palak pakodi

CHICKEN SEEKH KABAB

COURTESY : YES I CAN COOK

RECIPE LINK  HERE IT GOES

https://www.youtube.com/watch?v=24DvfhEiKKY

Yummy and Delicious KABAB. So easy to make. Must try recipe.

Diwali,2018

Sriramanavami,2020

Chana dal Vada with a twist

Baingan bhaji chatpata

baigan bhaji chatpata

EggPlant	1 (wash and cut into thin round slices. Rub in ½ tsp of salt and keep aside)
Batter Ingredients:	Besan - 4 tbsp Gin Gar paste - 1/4 tsp Seasonings - according to the taste Ajwain - 1 tsp (crushed slightly) Curry leaves few - chopped finely Water - to make semi batter consistency
Oil	To shallow fry

• Make a semi consistency batter with the listed ingredients.
• Heat 3 tbsp of oil in a wide pan. 
• Dip the eggplant slices in the batter and arrange on the heated oil.
• Keep the flame to medium and cook both sides till the baigan is soft inside and crispy outside.
• Remove to a plate. Let it cool.

Baigan Bhajji

Ingredients for Peanuts Masala/ moongphali Masala

Dry roasted peanuts - 1/4th cup  Onion - 2 tbsp finely chopped Grated carrot - 2 tbsp Tomato - 2 tbsp chopped Salt and pepper Lime juice tsp Coriander - 2 tbsp chopped

• Toss all ingredients in a bowl and keep aside.

Peanuts Masala

Platting :

• Cut each baigan bhaji into 4 quarters.

• Arrange them on a plate
• Drizzle the  Peanuts masala
• Top with seva or crushed paapidi 
• Serve immediately 

Dates Walnuts Cake

Wet ingredients: Dates seedless	150gms
Sugar	3/4th cup
Oil	3/4th cup
Eggs	2
Vanilla essence	1/4tsp
Dry ingredients: Wheat flour / Maida	1.25cup
Cinnamon pwd Nuts (walnuts, almonds, raisins)	1/4tsp 1/4th cup (chopped coarsely)
Baking powder	1/2tsp
Baking soda	1/2tsp
Milk	3/4th cup
Salt	1/4tsp

• Soak dates in hot milk for 30mins, Or microwave for 2mins (allow to cool).
• Sieve all dry ingredients (except sugar).
• In mixer jar add soaked dates, oil, sugar and essence. Grind into fine puree.
• Add eggs (one after another) and grind the batter in low speed for 3 seconds.
• Add half the flour and grind in low speed for a few seconds. Repeat the same with remaining flour.
• Add the nuts and mix with a spoon. (in clockwise direction only)
• Transfer into a prepared cakepan
• Bake for 40-45mins on stove top. If using an oven bake at 350F heat for 25-30mins.
• Sprinkle few nuts on the top.

• To check the cake, insert a spoon or knife. If it comes out clear then the cake is baked well.
• Rest the cake till it cools down.
• Run a knife or spatula around the cake tin and flip the cake.

Yarn Wrapped Bottles "Garden decoratives"

These beautiful glass bottles decor idea by Coz its Cozy channel on YouTube. Detailed explanation and links given below.

Channel : cozy its cozy 

https://youtu.be/GUEygqet8ls

One whole Meal "RAJMA CHAWAL"

Rajma soak it for 1.5 days(keep changing the water for every 6 to 8 hrs)	1.5 cups
Onion	1
Tomato	1
Dry ingredients	Turmeric ½ tsp Chilli pwd ½ tsp Dhaniya pwd 2sp Cumin pwd 1sp Rajma masala (acc to the taste) Salt
Curry leaves	Few
Coriander leaves	Few
Oil	2tbsp
Ginger Garlic paste	1 tsp

• Wash the soaked Rajma for 2 to 3 times.
• Add  3 cups of water and salt to taste. Pressure cook for at least 8 steams on medium heat. 
• Wait till the pressure releases completely.
• Meanwhile prepare masala for Rajma. Heat oil in a pan. Fry onions, tomato and ginger garlic paste. Fry till oil separates. 
• Add all dry masalas and fry for few seconds. Add little water to avoid burning at the bottom.
• Add rajma along with the water and mix well. If any ingredients need to be adjusted. Add as per your desired taste.
• Pressure cook for another 2 to 3 whistles on medium heat. 
• Serve with chawal or roti"s

Palak Paneer

Palak (washed and drained)	250gms
Paneer (cut into cubes)	200gms
Onion	1 medium sized (finely chopped)
Tomato	1 medium sized (puree)
Ginger garlic paste	1tbsp
Oil	3tbsp
Milk	1/4th cup
Dry ingredients	Turmeric            ¼tsp Chilly pwd.        1tsp  Coriander pwd  1tsp Cumin pwd        ½tsp Garam masala  1⁄2tsp Amchoor pwd    ¼tsp Salt to taste
Cumin seeds	½ tsp
Kasoori methi	1tsp

• Blanched the palak. Drain the water and ground into a fine puree.
• Heat oil in a pot. 
• Add cumin and let it pop. 
• Add onions and fry till translucent. 
• Add ginger garlic paste and fry well. 
• Add tomato puree and cook well till oil separates. 
• Add the milk and continue cooking. 
• Add all the dry ingredients and mix well
• Add the palak puree and mix well.
• Adjust the spices according to your taste.
• Use the blanched water for the gravy consistency.
• Add paneer and cook for another 5mins on low medium flame.
• Off the flame and serve.

Paneer - 65 (with a twist)

Courtesy : Own recipe (with a twist)

Step 1

Paneer -        200 gs (cut into small cubes)

Marination : ginger garlic paste 1 tsp

                     chilly powder 1/2 tsp

                     salt to taste 

                     a pinch of turmeric

                     kasoori methi - 2 tsp (crush little bit)

•  Prepare the marination with the above ingredients as listed. set a side for 10 to 15 mins.

Step 2

• In a bowl add 2 tbsp of corn flour, pepper pwd little, salt to taste, red chilly flakes and mix well. 
• Dust all the paneer pcs one by one. Make sure it is coated all sides well. keep ready before shallow frying

Step 3 

Heat 3 tbsp of oil of your choice in a wide pan. I used olive oil. 

Place all the paneer pcs and roast them in low flames till it turns to slight crispy all the sides.

Then transfer to a plate.

Step 4

• In same pan, heat 2 tsp of oil. Add chopped garlic, chopped ginger, chopped green chillies and chopped curry leaves each tsp. Fry for a minute.
• Add tbsp of curd and cook on heat.  
• Add paneer, pinch of red food color , little pepper powder and mix well.
• Check the salt at this stage. 
• Off the flame and serve hot 

Ginger Pachadi / Allam Chutney

Ginger - 250 gm (wash and cut into small chunks. Peeling ginger is optional)

Tamarind - 100 to 120 gm (remove the seeds and strings, if any)

Jaggery - 200 gm (chopped roughly)

Red chill powder - 2 tbsp

Turmeric - 1 tsp

Salt - as per the taste

Seasonings for Tempering :: Mustard's 2 tsp Urad dal 2 tsp Cumin seeds 2 tsp Channa dal 3 tbsp Dry red chilies - 6 Garlic 1 (peeled) Curry leaves few Oil - 5 tbsp

Fenugreek - 1 tsp (dry roast and powdered)

• Soak tamarind in a cup of hot water.

Note: to extract the pulp I generally follow OPOS method. Or else extract the pulp in regular method using hand.

OPOS TAMARIND PASTE

• Grind ginger into fine paste. Add water if required.

GINGER PASTE

• In a three liter pressure cooker, mix tamarind pulp, ginger paste, jaggery, turmeric and salt. Add ½ cup water and mix well.

 

Note: The mixture needs to be semi thick. Add water as required

• Pressure cook up-to 3 to 4 steam on high flame.

• Allow the steam to release. Add all dry ingredients and mix well. Check the salt, if required add more.

RED CHILI POWDER, FENUGREEK POWDER AND SALT 

• Heat oil in a pan for tempering. Fry all ingredients as listed.

TEMPERING INGREDIENTS

• Pour hot on chutney. Mix well till all the ingredients are combined well.

• Serve with all types of south Indian tiffins.