Dates & tamarind sweet sour chutney

Tamarind ( imli )  200 gm

Dates (khajur) 200 gm

Resins ( kismis ) 1 cup ( optional )

Jaggery  ( gur) 200 gm

Sugar 100 gm ( optional)

Ginger powder ( suath ) 1 teaspoon

Red chili powder 1 teaspoon

Panch phoron spice mix  ( cumin (jeera ) ,fenugreek ( methi dana ) ,mustard seeds ( rai),fenel seed ( sauf ) , nigella seeds ( kalonji )  ½ tablespoon

Oil 1 tablespoon

Salt as per taste  

Method

In a bowl soak tamarind and dates in hot water for 30 minutes

Now mash tamarind in water and strain the pulp

Deseed the dates and grind to to smooth paste

Mix both the pulp & paste

Now heat a oil in a pan or a kadai add panch phoron spice mix when seeds creaked pour pulp mix add water if needed bring it boil then add jaggery , sugar, salt , ginger powder , chili powder mix well and cook on low medium flame till jaggery  & sugar dissolves in it .off the flame let it come down to room temperature .

pour it to the glass jar or air tight container and store in refrigerator fo up to 2 months .use it in with any type chaat , cutlets, kababs or pakoras enjoy

SAMOSA

SAMOSA

For samosa dough

Ingredients

2 cup maida

4 tbsp oil

Salt as per taste

Cold water  knead

Method

In a big bowl add maida , ,salt , oil  and rub it into flour using your fingertips. Knead dough hard by adding little cold water at a time, & cover the dough with wet cloth a side and let it rest for  30 minutes

For filling / stuffing of samosa

Ingredients

4 medium            boiled potatoes                roughly mashed with hands

2 big tablespoon ghee /oil

1/2 teaspoon Cumin seeds

1/4 teaspoon hing /  asafoetida  (as per your taste I like more hing in it)

1 teaspoon dried mango powder / aamchur

1/2 teaspoon black pepper powder

1 teaspoon dry roasted  cumin seed powder      

 1/2 teaspoon red chili powder

 1/2 teaspoon    garam masala

 1teaspoon         coriander powder

Method

In a ghee in a kadai / pan add the hing  and cumin seeds when seeds creaked . Add the boiled potatoes and fry till slightly golden. Add all the dry  spices and mix everything well and cover and cook for about 5minutes. Remove cover and add fresh coriander  stuffing is ready .

SAMOSA

Now divide the dough it into equal portions, make smooth ball and flatten and roll it evenly into circle.

Cut it into 2 equal halves along the diameter.Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Fill  the stuffing in the cone and seal from above. Fill all the cones and set aside. 

Heat oil in a deep frying pan on low medium flame   ,fry the samosa  until golden brown.( it take around 10 to 15 minutes to fry ) and crisp. Remove on paper napkin

Samosa  are ready serve  delicious samosa with green chutney & sweet imli chutney  enjoy kritika cuisine

Paneer Stuffed Kulcha

Paneer stuffed kulcha 

Ingredients:

2  1/2 cups all purpose flour

1 cup water

2 and 1/4 teaspoon active dry yeast

1 table spoon oil

1/2  tablespoon sugar

1 teaspoon salt

For stuffing / filling

200 grams  paneer  grated

1nos  green chilly chopped

1/2 tsp garam masala/chat masala

1 table spoon chopped coriander

salt as per taste

Topping

1 teaspoon kalonji

2 teaspoon chopped coriander leaves

Method

Mix sugar and yeast in 1 cup of  lukewarm water and   1 cup of flour allow to bubble , This indicates the activation of yeast. This take around 15 to 20 minutes .. If small bubbles doesn’t  occur ,it shows that the yeast is not activated and you will not get a good dough. So make sure the yeast is good before making. Also take care not to use boiling or hot water because the yeast will not be activated too and again, the dough will not rise.

Now In a yeast mix bowl mix   oil , salt flour mix all together make a soft dough knead it properly kneading is very important part of it . Add water if required. Cover the dough with a wet towel in order to avoid drying out and leave in a warm place( I keep it in microwave ) to rise to almost double the size. (for 2-3 hrs),dough should be soft and springy to touch at this stage.

  For stuffing

 Mix all the studding ingredients together and make small lemon sized balls

“Preheat  the oven for 10 minutes “

Divide into small ball size, (I made 8 balls )now divide  paneer stuffing into 8 lemon sized balls now  flatten and roll it evenly into circle by using finger tips now place stuffing in center and gather all corners and seal the dough with stuffing inside it ,prepare all the dough like this  .  And let it rest for 10 minutes  and cover it up with wet cloth . now lightly dust the surface with flour and  roll it with hand  , rotate your palm and make circle kulcha .or you can make it using plastic bag place it between it and roll it with roller / belan remove gently from plastic bag and place on the, Do not make them too thick slightly larger than the other,dap little water sprinkle some kalonji and coriander ,press a it lightly . in a baking dish apply lots of butter over it and place kuclcha   bake it for 8 to 10 minutes at 220 degree Celsius.

Mushroom Do Payazaa

Mushroom Do Payazaa

Ingredients

Button mushroom 200 grams   diced

Onion paste 1/2 cup

Onion 2 nos cut into cubes ( remove it to individual layers )

Ginger garlic paste 2 tea spoon

Tomato  1 medium sized

cashew 4 to 5 nos

almond  milk 1/4 cup

Fresh cream 1 tablespoon

Cumin seeds 1/2 teaspoon

Garam masala 1/4 teaspoon

Turmeric powder1/2 teaspoon

Kashmiri chili powder 1/2 to 1 teaspoon

Coriander leaves chopped 1 tablespoon

Oil

Salt to taste

Water as required

Method

    First of all blanch the tomatoes in hot water  for 5 minutes , drain let it cool down. Blend tomatoes to make a puree and keep it a side  .

Heat  1 teaspoon of oil in a pan add cubed layer onions and sauté it till they turns into  soft & light golden .

Heat s  a 1 tablespoon oil in same  pan  add  cumin when they  start crackle add onion paste saute it for a minute then add ginger garlic paste  until aromatic, onions gets soft and golden in colour, low flame Now add tomato puree and salt  stir it  and add almond milk and cashew powder  mix it  sauté it for a minute  ,  now add turmeric  and kashmiri chilli powder and mix it well.  add mushrooms   ,  sautéed onions , garam masala   ,and 1/2cup or little less water and cook it for 6 to 8 minutes(till mushrooms cooked) .  after 6 -8 minutes switch off the flame  pour  fresh cream mix into gravy and give it a gentle mix garnish it with chopped green coriander .... serve hot with any indian flat bread or rice enjoy Kritika's cuisine

Batata Bhajiya ( Potato Pakoda)

Garam Garam  Batata Bhajiya ( Potato Pakoda) is an all-time favorite  snack .Rains and Bhajiya / pakoras are a never fail combination highly tempting , spicy and mouth-watering typical" maharshtrian " snack .Bhajiya best combo with hot Coffee OR Chai.  It actually is long-cut onion dumplings, deep-fried, and served with red-chilly-garlic chutney or simply with fried chillies.

Ingredients

Potatos 2 medium
Besan /Gram flour 7 tablespoon
Red chilli powder 1/2 teaspoon
Salt to taste
Oil for deep frying.
Chopped green coriander 1 tablespoon

Method

Mix the besan , red chilli powder and salt.Add just enough water to make a batter, niether too thin nor too thick, kind of medium.

peel and slice the potatoes thinly in rounds,washed and dry

Heat oil in a kadai.Coat each potato roundels in the batter one by one.Deep fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown, and crisp.

Remove on paper napkin ,finish off the remaining aloo pakoras this way in batches.
serve aloo pakora hot with green chutney

Kanda Bhajiya (Onion Pakora )

Kanda Bhajiya  (Onion Pakora ) 

Garam Garam Kanda Bhajiya  (Onion Pakora ) is an all-time favorite  snack .Rains and Bhajiya / pakoras are a never fail combination highly tempting , spicy and mouth-watering typical" maharshtrian " snack .Bhajiya best combo with hot Coffee OR Chai.  It actually is long-cut onion dumplings, deep-fried, and served with red-chilly-garlic chutney or simply with fried chillies.

Ingredients

2 large Onions thickly sliced
1/4 cup Besan /gram flour
2 no. Green chilly finely chopped
1/2 teaspoon Haldi /
1/4 cup green corionder chopped
 Salt to taste
Oil for frying


Method


Take a large bowl seive besan to remove any lumps. Add a pinch of haldi, chopped green chilly  , coriander and salt to taste. Add onions in the mixture, sprinkle few drops of water and mix well. Do not add too much of water.

Heat oil in a kadhai on high flame. Take uneven scoop of the mix and and slowly drop it in the oil and deep fry. Do not over crowd the oil with bhajiyas.

Fry until crisp and light brown. do not let it over burn or the bhajiyas will taste burnt. Serve with red chilli chutney .

Home Made Schezwan Sauce

Schezwan Sauce

Ingredients

20 dry red chilies (less hot or medium hot.(i used kashmiri red dry chilies)
15 garlic cloves finely chopped
1 Onion finely chopped
1 inch ginger finely chopped
1 bell pepper
Tomato ketchup – 4 tbsp
1/2 teaspoon soy sauce
1 tablespoon sugar
Salt to taste
1/2 cup oil
1 tablespoon Vinegar

Method

first of all remove the stems and soak the chilies in hot water for 30-40 minutes .Drain the water and grind it in a blender till thick fine paste.( add water if required for grinding process)

now time to Roast  bell pepper
 on a gas cook-top by just placing  straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the bell pepper is charred and the inner flesh looks really soft. Once  the bell pepper is roasted, allow to cool fully and then peel off and discard the charred skin. Once it cool down chopped it finely.

                                               Chopped Ingredients

Heat a oil in a pan. Add garlic and ginger saute until aromatic, don't brown them

 now add onion sauté till onions gets soft & translucent,

add chopped bell pepper saute it for a while ,

now Add the red chilly paste

and give a good stir and  saute it for 5 minutes you can see oil form the sides of it now time to add tomato ketchup, soy sauce ,vinegar ,sugar and salt.it a good mix.

Take off the heat.

The sauce is ready.sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator

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