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Sunday, 28 September 2014

fried brown rice


Ingredients
2 cup boil basmati brown rice ( I use dawat brand)
1tablespoon Onions chopped finely
2 tablespoon french beans/ green beans chopped
2tablespoon red bell pepper chopped
2 tablespoon yellow bell pepper chopped
2 tablespoon green bell pepper chopped
2 tablespoon carrot chopped
1 teaspoon Ginger garlic paste
1/2 teaspoon Garam masala
1 teaspoon black pepper powder
1 bay leaf
1 green cardamoms
1/2 teaspoon cumin
1 tablespoon Green coriander chopped

Methods
Heat a 1 tablespoon oil in pan add clove ,cardamom, 1/2teaspoon cumin when they start crackle add onion saute it add ginger garlic paste until aromatic, onions gets soft now add french bean , bell pepper (red , yellow , green ), carrot,saute it for 2 minutes then add boiled brown rice salt to taste, black pepper , garam masala mix all ingredients together cover pan with lid for 2 minutes , garnish it with green coriander leave , serve hot with raita or curry .Kritika's cuisine.
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Saturday, 27 September 2014

Hariyaali dupki mar aalu ki sabji

Hariyaali   dupki mar aalu ki sabji

Ingredients
4 medium boiled potato cut into cube size
 1 cup tomato puree
1/4cup coriander puree
1 teaspoon cumin/jeera
1/2 cup crushed roasted peanuts
1 green chilli chopped
Rock salt to taste
1 teaspoon sunflower oil/ peanut oil
2 cup water
 Method  Heat a oil in a  pan /kadhai add cumin once jeera craked add green chilli &  tomato puree and coriander puree stir it for 3 -4 min ,now add the potatoes , crushed peanuts and rock salt stir it for 1 min now add 2 cup of water and mix well. Bring to a boil,garnished with the green coriander.serve hot with singhade ki puri  enjoy Kritika's cuisine..

Friday, 19 September 2014

Paneer kalimirch



Ingredients

 300 gm paneer cut into cube
1/2 cup chopped onion
1/2 chopped tomato
1 teaspoon ginger garlic paste
1 bay leaf
1 green cardamoms
2 cloves
1 teaspoon cumin
4 tablespoon curd
1/2 cup fresh cream
1teaspoon garam masala powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric
1/2 tablespoon black pepper crushed
1teaspoon white pepper powder
Salt to taste

Method

Heat a 1 tablespoon oil in pan add clove ,cardamom, 1/2teaspoon cumin when they start crackle add onion saute it add ginger garlic paste until aromatic, onions gets soft and golden in colour, add tomato cook for 5 min until the tomato leave the oli , then add crush black pepper , turmeric now remove the onion mix from pan and in a bowl let it cool down for 10 -15 min then grind this mix and make a paste .in another pan heat 2 teaspoon oil add bay leaf 1/2teadpoon cumin when the crackle add onion tomato mix saute it for 2 min add gram masala powder , coriander powder , white pepper powder mix all well add paneer cubes and 1/2cup or little less water &salt and cook it for 5 min on low flame  .While cooking In small bowl whipp curd and fresh cream ,,after 5 -6 min switch off the flame add pour cream mix into gravy and give it a gentle mix granish it with chopped green coriander .... serve hot with any indian flat bread or rice enjoy Kritika's cuisine..



Thursday, 18 September 2014

eggless tawa naan (indian flat bread)


Ingredients

2 cup maida
1/4cup curd
1/4teaspoon baking soda
1teaspoon salt
1teaspoon sugar
1tablespoon oil
1 teaspoon kalonji
2teaspoon chopped corinder leaves

Method

In a big bowl add maida ,



curd,salt,sugar,baking soda, oil and rub it into flour using your fingertips
.Knead dough till smooth adding little warm water at a time,keep the dough a side and let it rest for 2-3 hrs,.
g
...Divide into small ball size
, sprikle some kalonji on peda and roll rounds or oval shape ,
apply water on the other side of naan . Heat a tawa on high flame when tawa is hot place rolled naan (water side )on tawa press naan using hand to stick in on tawa,
let it cook for 1min on the high flame ,turn the tawa upside down on gas flame
,when the naan gets slightly brown remove the naan and apply some butter, ghee on the naan and enjoy with ur fav curry Kritika's cuisine..

Wednesday, 17 September 2014

spicy red hot paneer gravy



Ingredients

300grams Fresh Homemade Flavoured Paneer cut into cube
1cup bell pepper diced(red, green ,yellow)
2 medium Onion grated
1 teaspoon ginger &garlic paste
1cup tomato puree
1-2 bay leaf
1teaspoons kasuri methi (dry fenugreek leaves)
1 teaspoon garam masala powder
1/2teaspoon turmeric powder
1 tablespoon coriander Powder
2 teaspoon kashmiri red chilli powder (or depend on ur taste)
2 -3tablespoons oil /ghee
Salt to taste
Green coriander leave chopped for garnishing

Method

Heat oil in a pan add bay leaf ginger-garlic paste, and grated onions . Saute until aromatic, onions gets soft and golden in colour add turmeric, coriander powder optiona,gram masala stir it about a min now add tomato puree cook for 5 min until the tomato leave the oli ,add diced paneer  and bell pepper, kasuri methi &salt, add water if needed Cook on low flame for 8 -10 minutes. Garnish it with coriander ready to serve .Kritika's cuisine..

Monday, 15 September 2014

Flavoured Paneer


2Litre full fat milk
4Tablespoons vinegar
1tablespoon chopped red bell pepper
1tablespoon chopped yellow bell pepper
1tablespoon chopped green bell pepper
Salt as per taste
1teaspoon white pepper powder

Method
In a big pan bring the milk to boil
, add vinegar gradually
so that the milk mass and whey separate completely.Add 10-15 ice cubes. Rest for a minute.
Strain in a colander lined with muslin cloth
drain the water by squeezing

. then take out paneer in a bowl and rub the paneer with fingers &now add salt , white pepper powder ,finely chopped bell peppers (yellow,red, green )


,now again transfer this paneer mix in a muslin cloth
,knot the muslin cloth and hang it to get rid for any excess liquid,for 30 to 40 min
.now to set paneer knead the paneer and flatten it mould
under heavy weight.
(If you see need for some thickness add 1-2 tsp of maida knead and set well) set it for 2-3 hours..Cover the paneer with a cold water

refrigerate it atleast for 1/2 hour.cut Flavoured paneer as your desire shape


enjoy Kritika's cuisine.

Friday, 12 September 2014

Besan Ladoo

Besan ladooo

Besan/ gram flour 2cup
Ghee 2 cup
Sugar powder 1 cup +1/2cup (u can add sugar as per your taste )
Green cardamom powder 1/2 teaspoon
Dry fruit optional

Method
Heat a ghee in a pan on low flame Fry besan on low medium flame till nice aroma comes
and it changes the color to brown,normally takes about 10 to 15 minutes
. (Add cardamom powder, cashew nuts and almonds.optinal)
Transfer the roasted besan in big bowl and let it cool a bit.
Do not cool completely. Now Add the powdered sugar and mix well. You may use your hands to mix this,
 Take some of the mixture and shape into a small round ball shape laddoos. Similarly, shape rest of the laddoos and arrange them and store in an airtight container when completely cooled.
Kritika's cuisine..

Chocolate Ukadache modak


 Unique and Special Maharashtrian Delicacy which is prepared on the Occasion of Ganesh festival.

Ingredients
For filling
1/2cup grated dark compound chocolate
1/4cup dry fruits chopped (optional)

For the cover
1cup fine , fresh Rice flour
1cup water
¼ tsp salt
2 tsp ghee

Method
Filling
Combine grated chocolate &dry fruits
.now the stuffing is ready for Modaks.
For modak covering


For this, boil 1 cup of water, water starts bubbling, turn the heat to low, add ghee,salt and quickly add rice flour.
Stir well.
Cover for 2 minutes.
Remove the lid and mix properly.
Turn off the heat.Turn out the mixture into a plate.
knead it properly while hot,Keep pressing the mixture with the bottom of a flat bowl to knead it.this releases the lumps easily this mixture should be sticky to the touch, soft pliable dough,
Divide the dough into equal sized balls,
Take one ball and make an impression in the middle with your thumb to make it look like a small cup.
With the thumb still inside and rest of the fingers pointing downwards along the outer side of the cup,
gradually shape it bowl put some stuffing into the center of the bowl.


Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.Gather the periphery at the top and join to form a peak.
Seal cracks with some dough.
Similarly, shape rest of the balls
and arrange them in a steamer.steam it for 10 min .. Modaks are ready to be serve ready to be served
garnished chocolate sauce and ghee on top ?


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