Makkhani Chaap

Makkhani Chaap
Soya Chaap is totally a pure vegetarian dish made up of soya bean.Soya is really good for health specially for growing children and aged people.
Its rich in protein which is good for women also.But many people are not fond of eating soya,but this creamy chaap is really delicious and no one is going to deny for this.

This soya chaap is made up of butter and cream,which has given a restaurant style taste to it.You can make this dish specially for parties and get together events at your home.
You can enjoy this Makkhani Chaap with hot steaming rice or fulkas.The thick gravy is the main hero of the dish.So try out the recipe for your loving family and friends.

Ingredients-

1. Soya chaap - 250 grams
2. Onions - 3 medium sized
3. Tomatoes - 4 to 5 big sized
4. Garlic-10 to 11 cloves
5. Cumin Seeds - 1 tsp
6. Bay leaves-1 leaf
7. Dry Red chilies - 3 to 4
8. Green chilies-2 to 3
9. Fresh Malai or cream-2 tbsp
10. Salted butter - 1 tbsp
11. Milk - 1 cup
12. Water - 1 cup
13. Salt as per taste
14. Red chili powder as per taste
15. Black pepper powder - 1/2 tsp
16. Turmeric powder - 1/2 tsp
17. Coriander powder - 1 tsp
18. Garam masala - 2 pinch
19.  Mango powder - 1 tbsp
20. Oil for deep frying

Method-

1. Firstly take out the fozen chaap and put in water till they get soft,take them out and squeeze the excess of water(skip this step  if they are not frozen)
2. Now cut the soya chaap in small pieces.
3. Take a wok add oil ,heat it up.
4. Add the pieces of chap and deep fry them.
5. When you will find that the color of chap is getting little golden, take them out on an absorbent paper .
6. Now take another wok add 2 tbsp oil,heat it up and add cumin seeds,red dry chilies and bay leaf in it.
7. Now take the onions and garlic and make its paste.
8. Pour that paste in the wok.
9. Stir the onion paste and add salt,turmeric powder,red chili powder and dry mango powder,mix it well.
10. When the oil starts leaving the onion masala,take the tomatoes and grind them.
11. Add tomato paste and green chilies in the wok.
12. Now stir it well.
13. Add malai or fresh cream in the wok.
14. Again stir it properly.
15. Roast Roast.
16. Roast till the oil starts leaving the wok.
17. Now add the pieces of fried chaap in it.
18. Add dry mango powder,coriander powder,garam masala and stir it well.
19. Add 1 cup of milk and some water for the gravy and again stir it for 4 to 5 minutes.
20. Now add butter and black pepper powder in it.
21. Stir it for few more minutes.
22. Your Makkhani Chaap is ready to enjoy.

Chena Murki

Chena Murki
Craving for sweets?
Try this simple and very nutritious Chena Murki.
Chena Murki is made up of Paneer coated with sugar is a toothsome sweet,which is very easy to make. Paneer is rich in protein and calcium which is very much beneficial for growing kids,but sometimes kids don't want to eat paneer or having milk.So to compensate in their diet plan,you can make this sweet and they are definitely going to love this!

  This sweet is made up of paneer/cottage cheese and it is cooked in sugar syrup with the added aroma of green cardamom and some people add rose water or kesar for a different fragrance.
The softness of paneer pieces inside and coating of dry sugar powder is very delicious.
So why to wait for this yummy recipe!

Ingredients-

1. Paneer - 250 grams
2. Sugar-250 grams
3. Green ilaichi (cardamom)-4 pieces
4. Rose water-1 tsp

Method-

1. Firstly take the paneer and cut it in small square pieces.
2. Now peel the ilaichi and crush it to make the seeds in a powder form.
3. Now take a pan add sugar and half cup of water in it.
4. Stir the sugar and water continuously.
5. Check the sugar that its totally dissolved in water or not.
6. Now take little sugar syrup in your fingers and make 1 string syrup consistency.
7. Add paneer cubes in sugar syrup and add ilaichi powder in it.
8. Stir the paneer cubes continuously.
9. Now when you will find the consistency of the sugar syrup has turned thick,and you will see bubbles in the pan,then switch off the flame.Keep the pan in a room temperature.
10. Now add rose water in the pan,stir it continuously.
11. When you will find that the sugar is turning into dry powder,it means your chena murki is ready.
12. Now take out your chena murki in a serving bowl and leave the rest of the dry powdered sugar in the pan only.(you can use rest of the sugar in making any dessert or you can put in your tea also)
13. Your soft Chena Murki is ready to gobble up.Enjoy!

Khatta Puchka

Khatta Puchka

Puchka known as Gol Gappa , Paani Puri or Water Balls whatever will be the name it always sounds lip-smacking!Khatta Puchka is a famous street chat very much popular and widely available in every place weather a small street or big towns,everyone is crazy about it.
The fried crispy balls stuffed with boiled potatoes,chick peas,chutney and that drooling chilled chatpata water its irresistible.
But I think sometimes its not hygienic to consume golgappas from outside,you never know this,that it can lead to many health disorders also,and specially in rainy season we should avoid it from having it from vendors.So i have tried making each and everything at home only to prevent my family and kids from getting ill.

These puchkas are home made and they have turned out very crispy and tasty.The main hero of the puchka is the water filled in it,as i have used coriander,tamarind,mint and some spices which makes the paani too chatpata and hygienic also.I have also served these golgappas with tamarind chutney which is on my blog,so you can find out the recipe of this chutney known as khajoor Chutney.

So without any tension of getting sick,you can also make this puchkas at home and enjoy it with your family.

So here goes the must try recipe of everyone's favorite Khatta Puchka-

Ingredients -
For Puchka

1. Maida /APF - 2 tbsp
2. Fine Semolina - 1 cup
3. Baking Soda - 1/4 tsp
4. Oil- 1 tsp
5. Water for kneading the dough
6. Oil for deep frying

For Water-

1. 50 to 75 grams - Fresh green coriander leaves
2. 25 to 35 grams - Mint leaves
3. Ginger - 1 small piece
4. Green chilies - 2 or 3 or (as per your taste buds)
5. Lemon juice - 2 tsp
6. Tamarind water (soak the tamarind around half a cup in less than half cup of warm water for 1/2 an hour and then squeeze out its water)
7. Salt as per taste
8. Asafoetida - 2 pinch
9. Rock salt -1/2 tsp
10. Roasted cumin powder-1/2 tsp
11. Red chili powder (optional)
12. Water 2 tbsp
13. You can add boondi,boiled potatoes and boiled chickpeas as a filling in the puchkas.

Method - 

For puchkas-

1. Take a bowl add Maida,semolina,oil and baking soda.Mix it well with your hands.
2. Now take water and knead the dough.
3. The dough should neither very soft nor very stiff.
4. Knead the dough till all the ingredients gets mixed up properly.
5. Now take a muslin cloth and cover the dough with it for 20 to 25 minutes.
6. After 25 minutes knead the dough again and roll it with a roller pin and make thin puris patiently with gentle touch .
7. Now take a round cookie cutter or any round cap to give a mini round shape to the puris.
8. You can reuse the leftover dough again by making a thin round chapati and cut it again with cookie cutter,so that the sides of the dough can be used up properly.
9.  Now heat the oil in a wok.
10. Start putting the puris in the oil (put only 1 to 2 puris at a time,otherwise it wont get fluffy)
11. Fry the puris and flip it gently to get it cooked from other side too.
12. Take out the puris on an absorbent paper and let it cool down completely.
13. Your Puchkas are ready.

For Chatapata Pani-

1. Take all the ingredients mentioned above and put it a mixer grinder by adding 2 tbsp water and and make a smooth paste.
2. Now transfer the chutney in a bowl and add 2 cups of water.(you can add more water if needed)
3. Don't forget to taste the water,you can add more spices if needed like salt,cumin powder,asafoetida,chili powder or lemon juice.
4. Now take the boondi and dip them in hot water,keep it for 5 minutes,squeeze the boondi and put them in your chapata water.
5. You can add mashed boiled potatoes or boiled chickpeas as a filling in your puchkas.
6. Your Khatta Puchka is ready to gobble up.Enjoy!

Spanish Leche Frita (Fried Milk)

Spanish Leche Frita(Fried Milk)
Leche Frita is a Spanish sweet typically from Spain.It is made by flour,sugar and milk.This dessert is crispy outside,smooth and mushy inside.Its basically a thick milk pudding and deep fried sweet.Its a delicious traditional sweet which you may not stop yourself once you have started eating it.

This dessert is very much popular in Spanish Restaurants and pastry shops throughout Spain.Its a beautiful light sweetened and healthy dessert which would definitely gives you a sweet satisfaction on your sweet tooth!For this you don't need to go to Spain,as i have tried this toothsome sweet in India which is known as Fried Milk also. 

This dessert is basically for those who loves to have a unique taste on their tongue as its crispy and soft both.The sweetness of milk and the aroma of nutmeg is really doing wonders in this sweet.
You can make this dessert regularly also as a dessert after having dinner.So Why to wait for something delicious Spain dessert at your home only?Here goes the palatable recipe of Spanish Leche Frita Dessert -

Ingredients -

1. 1/2 cup cornflour
2. 1/2 cup granulated sugar
3. 1/4 tsp nutmeg powder
4. 3 cups milk
5. 1 tbsp salted butter
6. 1/4 tsp lemon rind 
7. 1 egg beaten well
8. 3/4 cup bread crumbs
9. 2 tbsp powdered sugar
10. Vegetable oil for frying

Method-

1. Take a pan add milk and mix nutmeg powder,butter,cornflour and granulated sugar,mix it up properly.Do not heat it up.
2. Now switch on the flame and boil the ingredients.
3. Gradually stir the milk to avoid lumps.
4. Now when you will find that the milk is getting thick then give a good stir and close the flame.
5. Add lemon peel in the mixture and again stir.
6. Now take a baking tin and spread the mix evenly.
7. Cover the tin with a cling wrap.
8. Refrigerate it for at least 1 and 1/2 hour.
9. Now take a bowl beat an egg and whisk it properly.
10. After 11/2 hour take the tin out.
11. Cut the milk in to pieces by using wet knife to avoid sticking.
12. Now spread your bread crumbs in a plate and take 1 piece of milk square.
13. Dip the piece in egg and coat it with bread crumbs.
14. Heat oil and deep fry the coated pieces.
15. Take 1 or maximum 2 pieces at a time.
16. Fry and flip when it starts turning golden in color.
17. Take out the fried milk pieces and keep it on absorbent paper.
18. Now sprinkle some powdered sugar on the top.
19. Enjoy your Spanish dessert at home.

Onion Samosa

Onion Samosa
Why to wait for rain to have these crispy spicy onion samosas!

We all love to have samosa as an evening snack .

Samosa is a yummy appetizer to fill your empty stomach and a big hunger too.The filling of samosa is the main hero to satisfy your taste buds.But i think the upper crust is also important for a samosa lover as it should be crispy and properly fried.

We all love samosas specially in rainy season with tea or when some guests come to your house,we normally serve samosa for them but when my guests come to my house i prefer making the samosas at home with a good maintained hygiene by frying the samosas in a healthy oil and of course nothing is the best than the home made treat!  

Samosa fillings can be done in lot of variations like keema samosa,daal samosas,dry fruits samosa or the most wanted and available aloo samosa but i have tried a different filling in the samosa by adding onions and one more secret ingredient that you can find in the recipe.The filling of spicy onions and the aroma and taste of masalas is really tangy and yummy.

You can make these samosa for kids birthday parties or evening snack parties also.

I have added wheat flour to make it little healthy and all purpose flour also.Wheat flour makes the samosas more crispy and tastes good.

I just love to make these samosas for my family in the evening and they enjoy a lot by having this with their tea or coffee .

So here goes the tempting and easy recipe of onion samosa-

Ingredients -

for dough-

1. All purpose flour - 1 cup
2. Whole wheat flour -1/2 cup
3. Hot refined oil - 1 1/2 tbsp
4. Water for kneading the dough
5. Salt 1/2 tsp

(knead the dough by adding these ingredients and cover the dough with a moist cloth and keep it aside for 1/2 an hour)

The dough should not be very tight or neither too soft.

For the filling -

1. Onions thinly sliced-2 big sized
2. Poha(Beaten rice )-1 cup(wash the poha and strain the water)
3. Salt as per taste
4. Red chili powder-1 tsp
5. Coriander powder - 1 tsp
6. Dry mango powder- 2 tsp
7. Sugar 2 pinch
8. Garlic (crushed)-2 cloves(optional)
9. Ginger (grated)as per your taste
10. Oil for deep frying

Method-

1. Take the dough and divide it in equal proportions by making its round balls.
2. Take 1 ball and roll it in a round shape like we do for chapaties.
3. Make a thin chapati and cut it from the center by dividing it into 2 parts.
4. Now make rest of the chapaties of your left over dough and cut them and keep aside.
5. In the mean time make your wok ready with oil by switching on the flame.
6. Now for the filling take the onions,poha and add all the masala referred above and mix them well with your fingers .
7. Now take some dry flour and dusk it on the shelf to avoid sticking of the dough.
8. Take half chapati and take some water on your fingers and apply it on the sides of the chapati dough and fold it by making a cone.
9. Fill the filling around 2 tsp in the cone seal the corners properly by applying little water on the top ends to seal the samosa properly.
10. Take the samosa and deep fry it.
11. Flip it when it has turned golden brown on one side.
12. fry it first on high flame and later on medium flame.
13. Take out your samosa and keep it on an absorbent paper and serve them hot with your favorite dip or ketchup.
14. Enjoy!

Lehsuni palak Paneer

Lehsuni palak paneer
As we all know that palak is rich in iron and its very beneficial for health but some people don't like to eat palak but this palak paneer is very flavorful and the creamy texture of the palak gravy is totally yum!
I have added a double tadka to add a catchy fragrance in this dish as the flavor of garlic and pure desi ghee has created a wonder.
You can make this palak paneer specially for your dinner parties at home as this dish comes under a royal party food.So you can make this for your guests to make them happy and satisfied from their stomach and heart too as we Indians believe in good quality and tasty food. 

As you must have noticed that i have served this lehsuni palak paneer with jeera rice but you can also serve it with simple roti or tandoori rotis too.I have added very less water in this dish,to make it more creamy i have added milk and malai in it,as Punjabi food without ghee and malai is incomplete.This paneer is mild spicy but little tangy,you can make it more spicy by adding more red chili powder according to your taste buds.But according to my recipe its less spicy and full of balanced flavor.So here goes the creamy and flavored recipe of Lehsuni palak Paneer-

 

 Ingredients-

1. Palak (spinach)-1/2 kg
2. Paneer (100 grams)(cut it in your desired shape)
3. Onions 2 medium sized(thinly sliced)
4. Tomatoes 3 to 4 (finely chopped)
5. Garlic cloves 5 to 7(finely chopped)
6. Ginger 1 small piece(grated)(1 tsp)
7. Green chilies 3 to 4 (finely chopped)
8. Salt as per taste
9. Cumin seeds - 1tsp
10. Red chili powder - 1 1/2 tsp
11. Coriander powder -1 1/2 tsp 
12. Dry mango powder - 2 tsp
13. Sugar - 1/2 tsp
14. Turmeric powder - 1/2 tsp
15. Fresh malai - 2 tbsp
16. Milk - 1 cup

For extra tadka

1. Red dry chilies-3 to 4
2. Cumin seeds- 1/2 tsp
3. Garlic grated - 4 to 5 cloves
4. Desi ghee - 1 tbsp
5. Asafoetida - 2 pinch

Method -

1. (cut the stems of the palak and wash the leaves properly and then take a wok add around 2 and 1/2 cup of water and boil the leaves for 10 to 15 minutes,after 10 to 15 minutes strain the water and again wash the soft boiled leaves with fresh running water.Take a mixer jar and grind the leaves and make a thick puree)
2. Take a wok add oil around 2 tsp heat it up.
3. Add cumin seeds let it crackle.
4. Now add onions,ginger and garlic fry till it turns little pink in color.
5. Add green chilies and tomatoes.
6. Add turmeric powder,salt,dry mango powder,coriander powder,red chili powder and sugar.Stir it very well.
7. Now when you will find that the tomatoes have turned soft and mashed up properly then add your palak puree in the masala.
8. Stir it for 10 to 15 minutes.
9. Now add malai and  milk in the palak.
10. Stir and stir and wait for 2 to 3 good boils.
11. Now when you will see the palak gravy has turned thick then you can add little water if needed.
12. Add paneer cubes in the gravy.Close the flame.
13. For tadka-
14. Take a tadka pan add ghee in it.
15. Add 1/2 tsp more cumin seeds and let it crackle.
16. Add asafoetida.
17. Now add grated garlic and red dry chilies.
18. Stir it for 2 to 4 minutes.
19. Close the flame .
20. Pour  the tadka on the palak paneer.
21. Your yummy lehsuni palak paneer is ready to enjoy!

Kichad chole

Kichad Chole
Kichad Chole sounds different ? This kichad chole is the most easiest and hassle free choice of  food specially in punjabi families.This chole is normally served with bhaturas but you can have them with rice or roti also.I have served this chole with toasted kulchas and believe me it was the best combo i ever had with chole!!
kichad chole does not need much oil or butter or any kind of fried oily cooking method,it is made of just 2 tsp oil but we will not heat up the oil,as its made up of kaccha Tel(raw oil).So if you are health conscious and a foodie also, this chole is the best choice to have without any guilt.

Kichad Chole is tangy,sweet as well as little spicy in taste.I have garnished it with raw sliced onions and some ginger also,this is going to enhance the taste of chole. I normally prefer to make these chole on sundays as i have them in  breakfast with kulchas and in afternoon i love to eat them with hot steamed boiled rice.
So you should also give a try to make it on this sunday and i am very much sure that your family is going to love it.
So here goes the yum recipe of Kichad Chole-

Ingredients-

1. Soaked chickpeas (2 cups)Soak them overnight
2. 2 onions medium sized(Cut the onions in thick long slices)
3. 1 piece of  ginger(finely chopped)
4. 2 or 3 green chilies(slit them)
5. 1/2 cup of strained tea water (Boil 1 tsp of tea leaves in a pan with half cup of water and strain the tea leaves and keep the water in a cup)
6. Salt as per taste
7. Dry mango powder - 2 tbsp(i like it more tangy)
8. Coriander Powder - 2 tsp
9. Red chili powder - 2 tsp
10. Sugar - 1 tsp
11. Anar dana - 1 tsp
12. Tej patta(bay leaves)-2 leaves
13. Black pepper powder - 1/2 tsp
14. Cloves - 2 to 3 pieces
15. Black Cardamom - 1 piece
16. Garam masala - 1 tsp
17. Oil 2 tsp
18. Thinly sliced onion and ginger for garnishing
19. Lemon juice you can sprinkle it on the top(optional)

Method-

1. Pressure cook the chole by adding 1 1/2 cup of water by adding cloves,bay leaves and black cardamom  (go for 7 to 8 whistles)
2. Now check the chole that they have turned soft by a ladle or a big spoon and press them .
3. Now strain some water from the chole if you find excess water in it.
4. Add ginger,green chilies, onions,sugar, anardana, salt, coriander powder, dry mango powder, red chili powder, garam masala and pour 2 teaspoons of oil in chole.
5. Take tea water and add it in the chole mix it well.
6. Go for 2 more whistles again by closing the lid of the cooker.
7. After two whistles open the lid of the cooker and again with the ladle press the chole add water if needed and go for one boil.
8. Your kichad chole is ready to enjoy garnish it which sliced onions and ginger.